1591/87 - - - I
This document is meant purely as a documentation tool and the institutions do not assume any liability for its con-
tents
COMMISSION REGULATION (EEC) No 1591/87
of 5 June 1987
laying down quality standards for cabbages, Brussels sprouts, ribbed celery and spinach
(OJ No L 146, 6. 6. 1987, p. 36)
Amended by:
Official Journal
No page date
Commission Regulation (EEC) No 658/92 of 16 March 1992 L 70 15 17. 3. 1992
Commission Regulation (EC) No 888/97 of 16 May 1997 L 126 11 17. 5. 1997Commission Regulation (EC) No 1168/1999 of 3 March 1999 L 141 5 4. 6. 19991168/1999
1591/87 - - - I
ICOMMISSION REGULATION (EEC) No 1591/87
of 5 June 1987
laying down quality standards for cabbages, Brussels sprouts, ribbed celery and spinach
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the T reaty establishing the EuropeanEconomic Community,
Having regard to Council Regulation (EEC) No 1035/72 of
18 May 1972 on the common organization of the market
in fruit and vegetables (
1), as last amended by Regulation
(EEC) No 1351/86 (2), and in particular Article 2 (3)
thereof,
Whereas the quality standards for cabbages, Brussels
sprouts and ribbed celery are laid down in Council Regula-
tion No 41/66/EEC (3) and whereas a further Class ‘III’ for
Brussels sprouts is defined in Regulation (EEC)
No 75/74 (4);
Whereas the quality standards for spinach are laid down in
Annex I/1 to Commission Regulation No 58 (5), as last
amended by Regulation (EEC) No 899/87 (6);
Whereas the quality standards for plums are laid down in
Annex II/8 to Council Regulation No 23 (7), as last
amended by Regulation (EEC) No 1129/86 (8);
Whereas changes have taken place in the production and
marketing of these products, in particular as regards retail
and wholesale market requirements; whereas the common
quality standards should therefore be changed to take ac-
count of the new requirements;
Whereas the standards are applicable at all stages of
marketing; whereas transportation over a long distance,
storage for a certain length of time or the various handling
operations may bring about deterioration of these perish-
able products; whereas, therefore, account should be taken
of such deterioration when applying the standards at the
marketing stages following dispatch; whereas, since prod-
ucts in the ‘Extra’ class have to be particularly carefully
sorted and packaged, only lack of freshness or turgescence
is to be taken into account in their case;
(1) OJ No L 118, 20. 5. 1972, p. 1.
(2) OJ No L 119, 8. 5. 1986, p. 46.
(3) OJ No 69, 19. 4. 1966, p. 1013/66.
(4) OJ No L 9, 11. 1. 1974, p. 35.
(5) OJ No 56, 7. 7. 1962, p. 1607/62.
(6) OJ No L 88, 31. 3. 1987, p. 17.
(7) OJ No 30, 20. 4. 1962, p. 965/62.
(8) OJ No L 103, 29. 4. 1986, p. 22.1168/1999
1591/87 - - - I
IIWhereas in the interest of clarity and certainty as to legal
requirements and for ease of use the standards thus
changed should, on the occasion of a further amendment,
be redrafted in a single text;
Whereas the measures provided for in this Regulation are
in accordance with the opinion of the Management Com-
mittee for Fruit and Vegetables,
HAS ADOPTED THIS REGULATION:
1591/87 - - - I
1Article 1
The quality standards for:
— cabbages, falling within subheading 07.01 B II and
ex 07.01 B III,
— Brussels sprouts, falling within subheading
ex 07.01 B III,
— ribbed celery, falling within subheading ex 07.01 T ,
— spinach, falling within subheading 07.01 C,
of the Common Customs T ariff are set out in Annexes I,
II, III, IV and V hereto.
These standards shall apply at all marketing stages, under
the conditions laid down in Regulation (EEC) No 1035/72.
However, at the stages following dispatch the products may
show, in relation to the standards prescribed,
— a slight lack of freshness and turgescence,
— for the products graded in the class other than the
‘Extra’ class, slight alterations due to their develop-
ment and their perishable nature.
Article 2
Regulation No 41/66/EEC and Regulation (EEC) No 75/74
are hereby repealed.
Article 3
Regulation No 58 is hereby amended as follows:
—i n A r t i c l e 1 ‘07.01 C’ and ‘Spinach’ are deleted;
— Annex I/1 is deleted.
Article 4
Regulation No 23 is hereby amended as follows:
— in Article 2 (3) the words and to plums are deleted;
— Annex II/8 is deleted.
Article 5
This Regulation shall enter into force on the day following
its publication in the Official Journal of the European
Communities.1591/87
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2ANNEX Ι
QUALITY STANDARD FOR HEADED CABBAGES
I. DEFINITION OF PRODUCE
This standard applies to headed cabbages grown from varieties (cultivars) of Brassica oleracea L.
var. capitata L. (including red cabbages and pointed cabbages) and from Brassica oleracea L. var.
bullata DC. and var. sabauda L. (savoy cabbages), supplied fresh to the consumer, cabbages for
industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements for headed cabbages after
preparation and packaging.
A. Minimum requirements:
In all classes, subject to the special provisions for each class and the tolerances allowed, the
headed cabbages should be:
—i n t a c t ,— fresh in appearance,
— not burst, showing No signs of flower development,
— sound, produce affected by rotting or deterioration such as to make it unfit for con-
sumption is excluded,
— free of bruises and injury,
— free from insects and/or other parasites,
— free of damage due to frost,
— clean, practically free of any visible foreign matter,— f r e eo fa b n o r m a le x t e r n a lm o i s t u r e ,
— free of any foreign smell and/or taste.
The stem should be cut slightly below the lowest point of leaf growth; the leaves should
remain firmly attached, and the cut should be clean.
T h ec o n d i t i o no ft h eh e a d e dc a b b a g e sm u s tb es u c ha st oe n a b l et h e m :
— to withstand transport and handling, and— to arrive in satisfactory condition at the place of destination.
B. Classification:
Headed cabbages are classified into two classes defined below:
(i) Class I :
Headed cabbages graded into this class should be of good quality and possess all the
characteristics typical of the variety. They should be compact, having regard to the spe-
cies.
Headed cabbages, according to the variety, must have firmly attached leaves. Store
headed cabbages may have some of their outer leaves removed. Green Savoy headed
cabbages and early headed cabbages, taking into account their variety, must be properly
trimmed, but in doing so a number of leaves may be left for protection.
Green headed cabbages may be slightly frosted.T h ef o l l o w i n ga r ea d m i t t e d :
— small cracks in the outer leaves,
— s l i g h tb r u i s i n ga n dl i g h tt r i m m i n go ft h eo u t e rl e a v e s ,p r o v i d e dt h a ti td o e sn o t
affect the good condition of the produce.1591
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3(ii) Class II:
This class includes headed cabbages which do not qualify for inclusion in Class I, but
meet the minimum requirements specified above. They may differ from headed cab-
bages in Class I in the following ways:
— they may have cracks in the outer leaves,
— more of their outer leaves may be removed,
— they may have larger bruises and the outer leaves may be more extensively
trimmed,
— they may be less compact.
III. PROVISIONS CONCERNING SIZING
Sizing is determined by the net weight. This must not be less than 350 grams per unit.Sizing is compulsory for headed cabbages presented in packages. In that case, the weight of the
heaviest head in any one package must not be more than double the weight of the lightest head.
When the weight of the heaviest head is equal to or less than 2 kilograms the difference betweenthe heaviest and the lightest head may be up to 1 kilogram.
IV . PROVISIONS CONCERNING TOLERANCES
T olerances in respect of quality and size are allowed in each package or in each lot in the case of
headed cabbages transported in bulk for produce not satisfying the requirements for the class
indicated.
A. Quality tolerances:
(i) Class I:
10 % by number or weight of headed cabbages not satisfying the requirements for the
class, but meeting the requirements for Class II or, exceptionally, coming within the
tolerances for that class.
(ii) Class II:
10 % by number or weight of headed cabbages not satisfying the requirements of the
class, or the minimum requirements, but excluding headed cabbages visibly affected by
rotting or any other deterioration rendering them unfit for consumption.
B.S i z e t o l e r a n c e s :
For all classes: 10 % by number or weight of headed cabbages not meeting the specified
requirements as regards:
—u n i f o r m i t y ,
— minimum size.However, No head may weigh less than 300 grams.
V . PROVISIONS CONCERNING PRESENTATION
A.U n i f o r m i t y
The contents of each package or lot, if transported in bulk, must contain only headed cab-
bages of the same origin, variety and quality.
The headed cabbages classed in Class I must be uniform in shape and colour.
The visible part of the contents of the package or lot must be representative of the entire
contents.
B.P a c k a g i n g
The headed cabbages must be packed in such a way as to ensure that they are suitably
protected. The may be delivered packed or in bulk.1591
/87
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4The materials used inside the package must be clean and of a quality such as to avoid
causing any external or internal damage to the produce. The use of materials and particular-
ly of paper or stamps bearing trade specifications is allowed provided that the printing or
labelling has been done with a non-toxic ink or glue.
Packages, or lots if the produce is transported in bulk, must be free of all foreign matter.
VI. PROVISIONS CONCERNING MARKING
1. For headed cabbages presented in packages, each package must bear the following particu-
lars in letters grouped on the same side, legibly and indelibly marked and visible from theoutside:
Α.Identification
Packer and/or Dispatcher: Name and address or officially issued or accepted code mark.
However, in the case where a code mark is used, the reference ‘packer and/or dispatch-
er (or equivalent abbreviations)’ has to be indicated in close connection with the code
mark.
B.N a t u r e o f p r o d u c e
— ‘White headed cabbages’, etc., if the contents are not visible from the outside,
C. Origin of produce
— Country of origin and, optionally, district where grown, or national, regional or
local place name.
D. Commercial specifications
— Class,
— W e i g h to rn u m b e ro fu n i t s .
E. Official control mark (optional).
2. For headed cabbages transported in bulk (loaded directly into a vehicle or vehicle compart-
ment), the above particulars must appear on a document accompanying the goods or on a
notice placed in a visible position inside the vehicle.1591/87
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5ANNEX II
QUALITY STANDARD FOR BRUSSELS SPROUTS
I. DEFINITION OF PRODUCE
This standard applies to Brussels sprouts, being the axillary buds growing along the vertical stem
of varieties (cultivars) of Brassica oleracea L. var. bullata subazr. gemmifera DC., supplied fresh to
the consumer, Brussels sprouts for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for Brussels sprouts after
preparation and packaging.
A. Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances allowed,
Brussels sprouts must be:
—i n t a c t ,
— sound, produce affected by rotting or deterioration such as to make it unit for con-
sumption is excluded,
— fresh in appearance,
— clean, practically free of any visible foreign matter,— not frozen,
— free of insects and/or other parasites,
— f r e eo fa b n o r m a le x t e r n a lm o i s t u r e ,
— free of foreign smell and/or taste.
The stalk of trimmed Brussels sprouts must be cut just beneath the outer leaves; the stalk
of untrimmed Brussels sprouts must be fractured at the base; the cut or fracture must be
clean, without other parts of the plant adhering.
The conditions of the Brussels sprouts must be such as to allow them:— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of the destination.
B. Classification
Brussels sprouts are classified into three classes defined below:(i) Class I
Brussels sprouts in this class must be of good quality. They must be:
—f i r m ,—c l o s e d ,
— free of damage by frost.
Trimmed Brussels sprouts must be well coloured. For untrimmed Brussels sprouts,
slightly discoloured basal leaves are allowed. Slight damage to the outer leaves, caused
by picking, grading or packing is also allowed, provided that it does not affect the good
condition of the produce.
(ii) Class II
This class includes Brussels sprouts which do not qualify for inclusion in Class I, but
satisfy the minimum requirements specified above.1591
/87
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6However, produce in this class may be:
—l e s s f i r m ,
— less closed but not opened,
— moreover they may show slight damage due to frost.
III. PROVISIONS CONCERNING SIZE
Sizing is determined by the maximum diameter of the equatorial section.
The minimum diameter is:
— 10 mm for trimmed Brussels sprouts graded in Classes I and II and for Brussels sprouts,
trimmed or untrimmed, graded in Class III,
— 15 mm for untrimmed Brussels sprouts graded in Classes I and II.
For Brussels sprouts in Class I, the difference between the largest and the smallest sprout in any
one package must not exceed 20 mm.
IV . PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size are allowed in each package for produce not satisfying
the requirements of the class indicated.
A. Quantity tolerances
(i) Class I
10 % by weight of Brussels sprout not satisfying the requirements of the class but
meeting the requirements for Class II, or exceptionally, coming within the tolerancesfor that class.
(ii) Class II
10 % by weight of Brussels sprouts satisfying neither the requirements for the class nor
the minimum requirements, but excluding produce attacked by rot or any other deterio-
ration rendering it unfit for consumption.
B.S i z e t o l e r a n c e s
For all classes: 10 % by weight of Brussels sprouts not conforming to the size of requirements.
V . PROVISIONS CONCERNING PRESENTATION
A.U n i f o r m i t y
The contents of each package must be uniform and comprise only Brussels sprouts of the
same origin, variety, quality and size (where required).
The visible part of the contents of each package must be representative of the entire con-
tents.
B.P a c k a g i n g
The Brussels sprouts must be packed in such a way as to protect them properly.
The materials used inside the package must be new, clean and of a quality such as to avoid
causing any external or internal damage to the produce. The use of materials and particu-larly of paper or stamps bearing trade specifications is allowed provided that the printing or
labelling has been done with a non-toxic ink or glue.
T h ep a c k a g e sm u s tb ef r e eo fa n yf o r e i g nm a t t e r .1591
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7VI. PROVISIONS CONCERNING MARKING
Each package must bear the following particulars in letters grouped on the same side, legibly and
indelibly marked and visible from the outside:
A. Identification
Packer and/or Dispatcher: Name and address or officially issued or accepted code mark.
H o w e v e r ,i nt h ec a s ew h e r eac o d em a r ki su s e d ,t h er e f e r e n c e‘ p a c k e ra n d / o rd i s p a t c h e r
(or equivalent abbreviations)’ has to be indicated in close connection with the code mark.
B. Nature of produce
‘Trimmed Brussels sprouts’ or ‘untrimmed Brussels sprouts’, if the contents are not visible
from the outside.
C. Origin of produce
Country of origin and, optionally, district where grown, or national regional or local place
name.
D. Commercial specifications
Class; when sized, size expressed in minimum and maximum diameter.
E. Official control mark (optional).1591/87
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8ANNEX III
QUALITY STANDARD FOR RIBBED CELERY
I. DEFINITION OF PRODUCE
This standard applies to ribbed celery of varieties (cultivars) grown from Apium graveolens L. var.
dulce Mill., to be supplied fresh to the consumer, ribbed celery for industrial processing being
excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for ribbed celery, after prepa-
ration and packaging.
A. Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the
ribbed celery must be:
— whole, trimming of the upper part being permitted,
— fresh in appearance,— sound, produce affected by rotting or deterioration such as to make it unfit for con-
sumption is excluded,
— free from damage caused by frost,— free from cavities, suckers and flowers stems,
— clean, practically free of any visible foreign matter,
— practically free from damage caused by pests,
— practically free from pests,
— free of excessive external moisture, that is to say, adequately dried, if washed,— free of any foreign smell and/or taste.
The main root must be well cleaned and must not exceed 5 cm in length.
Ribbed celery must be normally developed, having regard to the production period. Its
condition must be such as to allow it:
— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B. Classification
Ribbed celery is classified into two classes, defined below:
(i) Class I
Ribbed celery in this class must be of good quality, regular in shape and free of traces
of disease on either the leaves or the leaf stalks.
The leaf stalks must not be broken, stringy, crushed or split.
In the case of blanched ribbed celery, the leaf stalks must be white to yellowish-white
or greenish-white in colour for at least half their length.
(ii) Class II
This class includes ribbed celery which do not qualify for inclusion in Class I, but satis-
fy the minimum requirements specified above.
Ribbed celery in this class may show slight traces of rust. It may also show a slight
deformation or slight bruises and have not more than two leaf stalks that are broken,
crushed or split.
In the case of blanched ribbed celery, the leaf stalks must be white to yellowish-white
or greenish-white in colour for at least one-third of their length.1591
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9III. PROVISIONS CONCERNING SIZING
Sizing is determined in relation to net weight. The minimum weight of ribbed celery is
150 grams.
Ribbed celery is graded into three groups:
(i) large: over 800 grams
(ii) medium: 500 to 800 grams
(iii) small: 150 to 500 grams
The difference in size in the same package may not exceed 200, 150 and 100 grams respectively.
This grading and uniformity requirement is compulsory for Class I only.
IV . PROVISIONS CONCERNING TOLERANCE
Tolerances in respect of quality and size are allowed in each package for produce not satisfying
the requirements of the class indicated.
A. Quality tolerances
(i) Class I
10 % by number of ribbed celery not satisfying the requirements of the class but meet-
ing the requirements for Class II, or exceptionally, coming within the tolerances for
that class.
(ii) Class II
10 % by number of ribbed celery satisfying neither the requirements for the class nor
the minimum requirements, excluding produce attacked by rot or any other deteriora-tion rendering it unfit for consumption.
B.S i z e t o l e r a n c e s
For all classes: 10 % by number of ribbed celery not conforming to the size requirements.
V . PROVISIONS CONCERNING PRESENTATION
A. Uniformity
The contents of each package must be uniform and comprise only ribbed celery of the same
origin, quality and colour, and size (where required).
The visible part of the contents of each package must be representative of the entire con-
tents.
B. Presentation
The ribbed celery may be presented:
— either bundled in the package,— or stacked in the package.
When presented in bundles, all bundles in the same package must contain the same number
of pieces.
C.P a c k a g i n g
The ribbed celery must be packed in such a way as to protect it properly.
The materials used inside the package must be new, clean and of a quality such as to avoid
causing any external or internal damage to the produce. The use of materials and particu-
larly of paper or stamps bearing trade specifications is allowed provided that the printing or
labelling has been done with a non-toxic ink or glue.
T h ep a c k a g e sm u s tb ef r e eo fa n yf o r e i g nm a t t e r .1591
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10VI. PROVISIONS CONCERNING MARKING
Each package must bear the following particulars in letters grouped on the same side, legibly and
indelibly marked and visible from the outside:
A. Identification
Packer and/or Dispatcher: Name and address or officially issued or accepted code mark.
H o w e v e r ,i nt h ec a s ew h e r eac o d em a r ki su s e d ,t h er e f e r e n c e‘ p a c k e ra n d / o rd i s p a t c h e r
(or equivalent abbreviations)’ has to be indicated in close connection with the code mark.
B. Nature of produce
‘Ribbed celery’ followed by the indication ‘blanched celery’ or an indication of the colour-
type, if the contents are not visible from the outside.
C. Origin of produce
Country of origin and, optionally, district where grown or national, regional or local place
name.
D. Commercial specifications
Class;
When sized, size expressed by ‘large’, ‘medium’ or ‘small’;Number of pieces or, where appropriate, number of bundles.
E. Official control mark (optional).1591
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11ANNEX IV
QUALITY STANDARD FOR SPINACH
I. DEFINITION OF PRODUCE
This standard applies to spinach of varieties (cultivars) grown from Spinacia oleracea L .t ob e
supplied fresh to the consumer, spinach for industrial processing being excluded.
II. PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for spinach in leaf or in heads
after preparation and packaging.
A. Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the
spinach must be:
— sound, produce affected by rotting or deterioration such as to make it unfit for con-
sumption is excluded,
— fresh in appearance,— clean, practically free of visible foreign matter,
— practically free from pests,
— free of floral stems,— free of any foreign smell and/or taste.
Washed spinach must be adequately drained.
In the case of spinach heads, the portion comprising the root must be cut close to the base
of the outer leaves.
The spinach must be sufficiently developed and in such condition as to enable it:— to withstand transport and handling, and
— to arrive in satisfactory condition at the place of destination.
B. Classification
Spinach is classified into two classes, defined below:(i) Class I
Spinach in this class may be in leaf or in heads and must be of good quality.
The leaves must be:
— normal in colour and appearance for the variety and time of harvest,
— free from damage caused by frost, animal parasites or diseases impairing appear-
ance or edibility.
In the case of leaf spinach, the leaf stem must not exceed 10 cm in length.
(ii) Class II
This class includes leaf spinach or spinach heads which do not qualify for inclusion in
Class I, but satisfy the minimum requirements specified above.
III. PROVISIONS CONCERNING SIZING
Sizing is not compulsory for spinach.
IV . PROVISIONS CONCERNING TOLERANCE
Tolerances in respect of quality shall be allowed in each package for produce not satisfying the
requirements of the class indicated.
(i)Class I
10 % by weight of spinach not satisfying the requirements for the class but meeting the
requirements for Class II or, exceptionally, coming within the tolerances for that class.1591
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12(ii) Class II
10 % by weight of spinach not satisfying the requirements for the class nor the mini-
mum requirements, excluding spinach in leaf or in heads affected by rotting or any
other deterioration rendering it unfit for consumption. In addition, in the case of spin-ach heads, a tolerance of 10 % by weight of heads, having roots attached which do not
exceed 1 cm in length from the base of the outer leaves, shall be allowed.
V . PROVISIONS CONCERNING PRESENTATION
A. Uniformity
The contents of each package must be uniform and comprise only spinach of the same
origin, variety and quality.
Leaf spinach and spinach heads must not be mixed in the same package.
The visible part of the contents of each package must be representative of the entire con-
tents.
B. Packaging
The spinach must be packed in such a way as to ensure that it is suitably protected.The materials used inside the package must be new, clean and of a quality such as to avoid
causing any external or internal damage to the produce. The use of materials and particu-
larly of paper or stamps bearing trade specifications is allowed provided that the printing orlabelling has been done with a non-toxic ink or glue.
T h ep a c k a g e sm u s tb ef r e eo fa l lf o r e i g nm a t t e r .
VI. PROVISIONS CONCERNING MARKING
Each package must bear the following particulars in letters grouped on the same side, legibly and
indelibly marked and visible from the outside:
A. Identification
Packer and/or Dispatcher: Name and address or officially issued or accepted code mark.
H o w e v e r ,i nt h ec a s ew h e r eac o d em a r ki su s e d ,t h er e f e r e n c e‘ p a c k e ra n d / o rd i s p a t c h e r
(or equivalent abbreviations)’ has to be indicated in close connection with the code mark.
B.N a t u r e o f p r o d u c e
‘Leaf spinach’ or ‘spinach heads’, if the contents are not visible from the outside.
C. Origin of produce
Country of origin and, optionally, district where grown or national, regional or local place
name.
D. Commercial specifications
Class.
E. Official control mark (optional).1591/87
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