DRAFT SAINT LUCIA NATIONAL STANDARD DNS 100 SPECIFICATION FOR GRADES OF SWEET AND BITTER CASSAVA Stage 40 Enquiry Stage February 2014 Copyright SLBS Saint Lucia Bureau of Standards, (2014) No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES ST. LUCIA TEL: 758 453-0049; FAX: 758 452-3561; E-MAIL: slbs@candw.lc ; Website: www.slbs.org.lc
GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April 1991. A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development, in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of 2000. This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2014
STANDARD FOR SWEET AND BITTER CASSAVA AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment no. Date of issue Type of amendment Text(s) affected SLB 2014 iii
ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2014
DRAFT SAINT LUCIA NATIONAL STANDARD DNS 100 SPCIFICATION FOR GRADES OF SWEET AND BITTER CASSAVA TECHNICAL COMMITTEE FOR AGRICULTURAL PRODUCTS AND PRACTICES The following persons comprised the Technical Committee which was responsible for the formulation of this standard: Chairman Roycelyn St. Hill Howell Representing Ministry of Commerce Industry & Consumer Affairs, Small Enterprise Development Unit (SEDU) Members Ronald Pilgrim Flavien Rodolph Anthia Joshua Rose Mary Perineau Caribbean Agricultural Research and Development Institute Saint Lucia Marketing Board Ministry of Agriculture, Land, Forestry & Fisheries Fresh Produce Exporters Association Anthony Bonaparte Sir Arthur Lewis Community College Raphael St. Hill National Consumers Association Euthalia Philgence Tzarmallah Haynes (Technical Secretary) Food and Agriculture Organisation (FAO) Office - Ministry of Agriculture, Land, Forestry & Fisheries Saint Lucia Bureau of Standards SLB 2014 v
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Contents Contents Page Foreword... 1 1 Scope... 2 2 Normative references... 2 3 Terms and definitions... 2 4 Requirements... 3 5 Tolerances... 6 6 Presentation... 6 7 Labelling requirements... 7 8 Contaminants... 8 9 Hygienic and sanitary requirements... 8 SLB 2014 vii
Foreword This national standard is a newly developed specification as part of the initiative to strengthen certification of select agricultural products, livestock and fish products in Saint Lucia. This first edition of the standard was approved by the Standards Council on.. This standard provides requirements for fresh produce commodities, as a tool toward greater quality assurance regulation. Through this, a defined grading system has been established to better reflect and advance improvements in the nature and quality of commodities distributed within and from the Saint Lucia. The intention of this document is therefore to guide the fresh produce industry, through the use of established commodity requirements and specifications for trade, in consistently supplying good quality fresh cassava of sweet or bitter variety on the market. This Standard was developed in an effort to: a) avoid misunderstanding and confusion among those involved in the marketing chain; b) provide a basis for relating price with quality; c) encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall; d) assist exporters in meeting export market requirements and thereby enhancing their reputation and market position; and e) facilitate implementation of a fresh produce certification scheme. Users of this standard should note that if applied at stages following export, some produce may show in relation to the requirements of the standard a slight lack of freshness and firmness and for products in grades other than Grade 1, a slight deterioration due to their development and their tendency to perish. The degree of tolerance for the individual grades is meant to account for abnormal human error in sorting and packing for the deterioration in quality that may occur between the point of dispatch and receipt and should not be deliberately exploited by the packer. During the revision of this standard considerable assistance was derived from: CODEX Alimentarius, CODEX STAN 238 2003, Standard for Sweet Cassava; CODEX Alimentarius, CODEX STAN 300 2010, Standard for Bitter Cassava; African Organisation for Standardisation, ARS 836: 2012, Fresh-Bitter Cassava - Specification SLB 2014 1
1 Scope This Standard is applicable to commercial sweet and bitter varieties of cassava roots grown from Manihot esculenta Crantz, of the Euphorbiaceae family, to be supplied to the consumer. Cassava intended for industrial processing is excluded from this standard. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. SLNS 18 Part 1 Labelling of commodities General requirements; SLCP 6 Code of practice for the packaging and transport of fresh fruits and vegetables; SLCP 7 Code of good agricultural practice for the production of fresh produce; CODEX Alimentarius Commission, CAC/MRL 1 Maximum residue limits (MRL) for pesticides; CODEX Alimentarius Commission, Principles for the establishment and application of microbiological criteria for foods (CAC/GL 21-1997); CODEX Alimentarius Commission, CODEX STAN 193 General standard for contaminants and toxins in food and feed CODEX Alimentarius Commission, CODEX STAN 192 General standard for food additives. 3 Terms and definitions For the purposes of this document, the following terms and definitions shall apply: 3.1 bitter cassava cassava having high levels of hydrogen cyanide more than 50 mg/kg expressed as hydrogen cyanide (fresh weight basis) and not suitable for direct human consumption without processing 3.2 clean practically free from visible adhering soil, dusts, insects, chemical deposits and other visible foreign matter, except substance used to preserve shelf life 2 SLBS 2014
3.3 damage physical or physiological injury to the cassava which could lead to the abnormally quick deterioration of cassava and cause rejection EXAMPLE Decay, chilling injury, insect damage, open wounds, cracks or punctures. 3.4 disease any signs of the growth of mould or development of dry or soft rots 3.5 dry entirely free from external moisture 3.6 firm resistant to externally applied pressure and shows no evidence of softness 3.7 similar varietal characteristics same cultivar, showing similar shape, skin, fresh colour, flavor and texture 3.8 sound wholesome free from disease, serious deterioration, adulteration or contamination or other injury affecting the appearance, edibility and keeping quality of the cassava NOTE specimens. Serious deterioration may include decay, breakdown, cold or freezing injury, soft or shriveled 3.9 sweet cassava cassava roots containing less than 50 mg/kg hydrogen cyanide (fresh weight basis) 3.10 well shaped shape characteristic of the variety and without the presents of pseudo tubers 3.11 whole fresh cassava roots which have not been subjected to any cutting or peeling of its initial harvested mass with the exemption of trimming 4 Requirements 4.1 General The cassava shall be carefully harvested after reaching an appropriate degree of physiological development. NOTE The characteristics of the variety and the area in which they are grown can affect the physiological development. The development and condition of cassava shall be such as to enable it to: a) withstand transport and handling: and SLB 2014 3
b) arrive in satisfactory conditions at the place of destination 4.2 Minimum requirements 4.2.1 In all grades, subject to the special provisions for each grade and tolerances allowed, the cassava shall be: a) whole; b) sound and disease free, produce affected by rotting, mould or deterioration that renders it unfit for consumption shall be excluded; c) clean, practically free of any visible foreign matter, except permitted substances used to prolong its shelf life as per CODEX STAN 192; d) practically free of pests and damage caused by pests; e) free from abnormal external moisture, excluding condemnation following removal from cold storage; f) free of any foreign smell and/or taste, with the exception of allowed preservation agents; g) firm; h) practically free of mechanical damage and bruising; i) of colour, taste and texture characteristic of the variety. 4.2.2 The cut at the distal (narrow) end of the cassava shall not exceed 2 cm in diameter. 4.2.3 The stalk end of the root shall have a clean cut between 1 cm and 2.5 cm in length, applicable to varieties that have distinct stalks. 4.2.4 Defects in the minimum requirements affecting no more than 10 % of the roots may be allowed, provided the cassava retains its essential characteristics as regards the quality, the keeping quality and presentation. The defects shall not, in any case, affect the quality of the pulp of the cassava roots. 4.3 Grade requirements 4.3.1 Grade 1 Cassava in this grade shall be of superior quality characteristic of variety and/or commercial type in terms of taste, texture, skin and flesh colour. Grade 1 cassava shall be well shaped and uniform in shape quality and size. Grade 1 cassava shall be free of defects with the exception of very slight superficial defects, provided these do not affect more than 2 % of the cassava roots. 4.3.2 Grade 2 4 SLBS 2014
Cassava in this grade shall be of good quality characteristic of variety and/or commercial type in terms of taste, texture, skin and flesh colour. The following slight defects shall be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the packing: a) slight defects in shape not exceeding 5 % of roots; b) scarring or healed damage, not exceeding 10% of the surface area; c) bruising not exceeding 10 % of the surface area of the roots; d) scraped area, not exceeding 20 % of surface area. The defects shall not, in any case, affect the pulp of produce. 4.3.3 Grade 3 This grade includes cassava which does not qualify for inclusion in the higher grades, but satisfy the minimum requirements specified in 4.14.2. The following defects, shall be allowed provided the cassava retains its essential characteristic as regards the quality, the keeping quality and presentation: a) defects in shape, not exceeding 10 % of the roots; b) scarring or healed damage, not exceeding 10 % of the surface area; c) bruising not exceeding 20 % of the surface area of the roots; d) scraped areas, not exceeding 30 % of the surface area. The defects shall not in any case, affect the pulp of the produce 4.4 Size requirements Cassava shall be coded in sizes in accordance with Table 1. Size shall be determined by measuring the diameter at thickness cross-section of the produce. Table 1 Size code requirements of cassava roots Size Code Diameter (in centimeter) Sweet Cassava Bitter Cassava A 3.5 6.0 3.5-7.5 B 6.1-8.0 7.6.-10.0 C >8.0 > 10.0 In all cases, cassava shall not be less than 300g in weight or less than 20 cm in length. SLB 2014 5
5 Tolerances 5.1 Tolerance allowance Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the grade indicated. 5.2 Quality Tolerances 5.2.1 Grade 1 Five percent (5 %) by number or weight of cassava not satisfying the requirements of the grade, but meeting those of Grade 2 or, coming within the tolerances of that grade. 5.2.2 Grade 2 Ten percent (10 %) by number or weight of cassava not satisfying the requirements of the grade, but meeting those of Grade 3 or, exceptionally, coming within the tolerances of the grade 5.2.3 Grade 3 Twenty percent (20 %) by number or weight of cassava not satisfying the requirements of the grade or the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for human consumption. 5.3 Size tolerances For all grades, 10 % by number or weight of cassava corresponding to the size immediately above and/or below that indicated on the package. 6 Presentation 6.1 Uniformity The content of each of package shall be uniform in shape and contain only cassava of the same origin, variety and/or commercial type, quality and size. The visible part of the contents of each package shall be representative of the entire contents. 6.2 Packaging The cassava shall be packed in each container in compliance with SLCP 6: 2006 Code of practice for the packaging and transport of fresh fruits and vegetables. The cassava shall be packed in a manner that ensures the protection of produce adequately. The materials used inside the package shall be clean and of an appropriate quality to avoid external or internal damage to the produce. 6 SLBS 2014
The use of materials, particularly wrapping papers, adhesive labels or stamps bearing trade specifications or commercial indications shall be allowed, provided the printing or labelling has been done with non-toxic ink or glue. Packages shall be free of all foreign matter 7 Labelling requirements 7.1 Labels shall meet the requirements of SLNS 18 Part 1: Labelling of commodities General requirements. 7.2 Each package shall bear the following particulars, legibly and indelibly marked, and visible from the outside: a) name and address of supplier, farmer, distributer, packer and/or exporter; NOTE Use of identification code is optional. b) Nature of produce sweet or bitter c) Name of produce if the contents are not visible from the outside; EXAMPLE Sweet Cassava or Bitter Cassava. d) Name of the variety or commercial type e) country of origin. NOTE Inclusion of details of district or town where grown, or national, regional or local place name is optional. f) grade designation; g) net weight; h) declaration of preservatives, if used; i) preparation instructions. EXAMPLE 1 EXAMPLE 2 purposes. Cassava should be peeled and fully cooked before consumption Cooking or rinsing water should not be consumed or used for other food preparation 7.3 Marking The use of red or orange should be avoided since these colours are used in the labelling of dangerous goods. SLB 2014 7
8 Contaminants 8.1 Heavy metals Cassava shall comply with the maximum residue limits for heavy metals established by the CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 General standard for contaminants and toxins in food and feed. 8.2 Pesticide residues Cassava shall comply with the maximum pesticide residue limits established by the CODEX Alimentarius Commission as per CAC/MRL 1 Maximum residue limits (MRL) for pesticides. 8.3 Other contaminants Bitter cassava shall comply with those maximum levels for hydrogen cyanide established by the Codex Alimentarius. 9 Hygienic and sanitary requirements 9.1 It is recommended that cassava covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of the latest edition of SLCP 7: 2006 Code of Good Agricultural Practice for the production of fresh produce and other national, regional and international texts which are relevant to this commodity. 9.2 The plantain shall comply with any microbiological criteria established in accordance with the principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 9.3 Cassava shall comply with Sanitary and Phyto-Sanitary (SPS) requirements of Saint Lucia and any importing countries. 8 SLBS 2014