Commission Regulation (EC) No 2396/2001 of 7 December 2001 laying down the marketing standard applicable to leeks
Date: 2001-12-07
Institutions: European Commission
Subjects: leaf vegetable, marketing standard

8.12.2001

EN

Official Journal of the European Communities

L 325/11

COMMISSION REGULATION (EC) No 2396/2001

of 7 December 2001

laying down the marketing standard applicable to leeks

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Council Regulation (EC) No 2200/96 of 28
October 1996 on the common organisation of the market in
fruit and vegetables (1), as last amended by Commission Regu-
lation (EC) No 911/2001 (2), and in particular Article 2(2)
thereof,

Whereas:

(1)

(2)

(3)

(4)

In accordance with Annex I
to Regulation (EC) No
2200/96, standards for leeks have been adopted by
Commission Regulation (EEC) No 1076/89 (3),
as
amended by Regulation (EC) No 888/97 (4).

In the interest of preserving transparency on the world
market, account should be taken of the standard for
leeks recommended by the working party on standardi-
sation of perishable produce and quality development of
the United Nations Economic Commission for Europe
(UN/ECE). In addition,
it is desirable to allow higher
tolerances for Class I early leeks. It is therefore necessary
to delete Regulation (EEC) No 1076/89 and to replace it
by a new Regulation laying down standards taking these
facts into account.

Application of these standards should remove products
of unsatisfactory quality from the market, bring produc-
tion into line with consumer requirements and facilitate
trade based on fair competition,
thereby helping to
improve profitability.

The standards are applicable at all marketing stages.
Long-distances transport, storage over a certain period
and the various processes the products undergo may

cause some degree of deterioration owing to the biolog-
ical development of the products or their perishable
nature. Account should be taken of such deterioration
the marketing stages
when applying the standard at
following dispatch.

(5)

The measures provided for in this Regulation are in
accordance with the opinion of
the Management
Committee for Fresh Fruit and Vegetables,

HAS ADOPTED THIS REGULATION:

Article 1

The marketing standard for leeks falling within CN code
0703 90 00 shall be as set out in the Annex.

The standard shall apply at all marketing stages under the
conditions laid down in Regulation (EC) No 2200/96.

However, at stages following dispatch, products may show in
relation to the requirements of the standard slight lack of
freshness and turgidity, as well as slight deterioration due to
their development and their perishable nature.

Regulation (EEC) No 1076/89 is repealed.

Article 2

Article 3

This Regulation shall enter into force on the seventh day
following that of its publication in the Official Journal of the
European Communities.

It shall apply from 1 March 2002.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 7 December 2001.

For the Commission

Franz FISCHLER

Member of the Commission

(1) OJ L 297, 21.11.1996, p. 1.
(2) OJ L 129, 11.5.2001, p. 3.
(3) OJ L 114, 27.4.1989, p. 14.
(4) OJ L 126, 17.5.1997, p. 11.

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Official Journal of the European Communities

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ANNEX

STANDARD FOR LEEKS

I. DEFINITION OF PRODUCE

This standard applies to leeks of varieties (cultivars) grown from Allium porrum L. to be supplied fresh to the
consumer,

leeks for industrial processing being excluded.

II. PROVISIONS CONCERNING QUALITY

The purpose of the standard is to define the quality requirements for leeks, after preparation and packaging.

A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the leeks must be:

— intact (this requirement does not apply, however, to roots and ends of leaves which may be cut),

— sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

— clean, practically free from any visible foreign matter; however, the roots may have soil adhering to them,

— fresh in appearance, with wilted or withered leaves removed,

— practically free from pests,

— practically free from damage caused by pests,

— not running to seed,

— free of abnormal external moisture,

i.e. adequately ‘dried’

if they have been washed,

— free of any foreign smell and/or taste.

When the leaves are cut, they must be neatly cut.

The development and condition of the leeks must be such as to enable them:

— to withstand transport and handling, and

— to arrive in satisfactory condition at the place of destination.

B. Classification

Leeks are classified in two classes defined below:

(i) Class I

Leeks in this class must be of good quality. They must be characteristic of the variety or commercial type.

The white to greenish white part of the leeks must represent at least one-third of the total length or half of the
sheathed part. However in early leeks (1), the white to greenish white part must represent at least one-quarter
of the total

length or one-third of the sheathed part.

The following slight defects, however, may be allowed provided these do not affect the general appearance of
the produce, the quality, the keeping quality and presentation in the package:

— slight superficial defects,

— slight damage caused by thrips on the leaves, but not elsewhere,

— slight traces of soil within the shaft.

(1) Direct-drilled, non transplanted leeks, harvested from late winter to early summer.

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(ii) Class II

This class includes leeks which do not qualify for inclusion in Class I, but satisfy the minimum requirements
specified above.

The white to greenish white part of the leeks must represent at least one-quarter of the total length or
one-third of the sheathed part.

The following defects may be allowed provided the leeks retain their essential characteristics as regards the
quality, the keeping quality and presentation:

— a tender flowering stem, provided that it is enclosed within the sheathed part,

— slight bruising, damage caused by thrips and slight traces of rust on the leaves, but not elsewhere,

— slight defects in colouring,

— traces of soil within the shaft.

III. PROVISIONS CONCERNING SIZING

Size is determined by the diameter measured at right angels to the longitudinal axis above the swelling of the neck.

The minimum diameter is fixed at 8 mm for early leeks and 10 mm for other leeks.

For Class I, the diameter of the largest leek in the same bundle or package must not be more than twice the diameter
of the smallest leek.

IV. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package, or each bundle for leeks presented without
package, for produce not satisfying the requirements of the class indicated.

A. Quality tolerances

(i) Class I

For early leeks, 10 % by number of weight of leeks showing a tender flowering stem enclosed within the
sheathed part and 10 % of leeks not satisfying the requirements of the class for other reasons, but meeting
those of Class II or, exceptionally, coming within the tolerances of that class.

For other leeks, 10 % by number or weight of leeks not satisfying the requirements of the class, but meeting
those of Class II or, exceptionally, coming within the tolerances of that class.

(ii) Class II

10 % by number or weight of leeks satisfying neither the requirements of the class, nor the minimum
requirements, with the exception of produce affected by rotting, marked bruising or any other deterioration
rendering it unfit for consumption.

B. Size tolerances

For all classes: 10 % by number or weight of leeks not satisfying the minimum diameter requirement and, in the
case of Class I leeks, the uniformity requirement.

V. PROVISIONS CONCERNING PRESENTATION

A. Uniformity

The contents of each package, or each bundle in the same package, must be uniform and contain only leeks of the
same origin, variety or commercial type, quality and size (where for this criterion uniformity is prescribed), and
appreciably the same degree of development and colouring.

The visible part of the contents of the package or bundle must be representative of the entire contents.

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B. Packaging

The leeks must be packed in such a way as to protect the produce 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, particularly paper or stamps, bearing trade specifications
is allowed provided the printing or labelling has been done with non-toxic ink or glue.

The packages or bundles for produce presented without package, must be free from all foreign matter.

C. Presentation

The leeks may be presented as follows:

— arranged evenly in the package,

— in bundles, whether or not in a package.

The bundles in each package should be practically uniform.

VI. PROVISIONS CONCERNING MARKING

Each package or each bundle presented in bulk, must bear the following particulars in letters grouped on the same
side, only for produce presented in a package,

legibly and indelibly marked, and visible form the outside.

A. Identification

Packer and/or dispatcher: name and address or officially issued or accepted code mark. However, in the case where
a code is used, the reference ‘Packer and/or dispatcher (or equivalent abbreviations)’ must be indicated in close
proximity to the code mark.

B. Nature of produce

— ‘Leeks’,

if the contents are not visible from the outside,

— ‘Early leeks’, where appropriate.

C. Origin of produce

— Country of origin and, optionally, district where grown or national, regional or local place name.

D. Commercial specifications

— Class,

— Number of bundles (for leeks packed in bundles and presented in a package).

E. Official control mark (optional)

For leeks shipped in bulk and loaded directly onto a means of transport the particulars referred to in paragraph VI
shall be given in a document accompanying the goods or shown on a notice placed in an obvious position inside
the means of transport.