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( 1 ) OJ NO 30 , 20 . 4 . 1962 , P . 965/62 .

REGULATION NO 41/66/EEC OF THE COUNCIL OF 29 MARCH 1966 LAYING DOWN COMMON QUALITY STANDARDS FOR CABBAGES , BRUSSELS SPROUTS AND RIBBED CELERY

THE COUNCIL OF THE EUROPEAN ECONOMIC COMMUNITY ,

HAVING REGARD TO THE TREATY ESTABLISHING THE EUROPEAN ECONOMIC COMMUNITY ;

HAVING REGARD TO COUNCIL REGULATION NO 23 ( 1 ) ON THE PROGRESSIVE ESTABLISHMENT OF A COMMON ORGANISATION OF THE MARKET IN FRUIT AND VEGETABLES , AND IN PARTICULAR ARTICLE 4 ( 1 ) THEREOF ;

HAVING REGARD TO THE PROPOSAL FROM THE COMMISSION ;

WHEREAS THERE IS A CONSIDERABLE TRADE IN CABBAGES , BRUSSELS SPROUTS AND RIBBED CELERY IN SEVERAL PRODUCER MEMBER STATES AND SUBSTANTIAL INTRA-COMMUNITY TRADE IN THE SAME ;

WHEREAS ALL THE PROVISIONS OF REGULATION NO 23 MUST THEREFORE BE APPLIED TO THESE PRODUCTS ; WHEREAS IT IS NECESSARY TO THIS END TO ADD THESE PRODUCTS TO THE LIST SET OUT IN ANNEX I TO THAT REGULATION AND TO LAY DOWN COMMON QUALITY STANDARDS FOR THEM ; WHEREAS TRADE IN THE PRODUCTS CLASSIFIED IN ACCORDANCE WITH THOSE STANDARDS MUST BE LIBERALISED IN ACCORDANCE WITH ARTICLE 9 ( 2 ) OF REGULATION NO 23 ;

HAS ADOPTED THIS REGULATION :

ARTICLE 1

1 . THE FOLLOWING SHALL BE ADDED TO ANNEX I TO REGULATION NO 23 :

ANNEX I E

07.01 B II A * CABBAGES ( WITH CABBAGE , RED CABBAGE , SAVOY CABBAGE )

EX 07.01 B II B

EX 07.01 B II B * BRUSSELS SPROUTS

EX 07.01 S * RIBBED CELERY

2 . THE QUALITY STANDARDS FOR :

- CABBAGES ( HEADING NOS 07.01 B II A AND EX 07.01 B II B OF THE COMMON CUSTOMS TARIFF )

- BRUSSELS SPROUTS ( HEADING NO EX 07.01 S OF THE COMMON CUSTOMS TARIFF )

- RIBBED CELERY ( HEADING NO EX 07.01 S OF THE COMMON CUSTOMS TARIFF )

ARE SET OUT IN THE ANNEXES TO THIS REGULATION .

ARTICLE 2

THIS REGULATION SHALL ENTER INTO FORCE ON 1 JULY 1966 .

THIS REGULATION SHALL BE BINDING IN ITS ENTIRETY AND DIRECTLY APPLICABLE IN ALL MEMBER STATES .

DONE AT BRUSSELS , 29 MARCH 1966 .

FOR THE COUNCIL

THE PRESIDENT

J.P . BUCHLER

ANNEX I/1

COMMON QUALITY STANDARDS FOR CABBAGES

I . DEFINITION OF PRODUCE

THIS STANDARD APPLIES TO CABBAGES OF THE VARIETIES DERIVED FROM BRASSICA OLERACEA VAR . CAPITATA L . AND FROM BRASSICA OLERACEA VAR . SABUNDA L . SUPPLIED FRESH TO THE CONSUMER , CABBAGES FOR PROCESSING BEING EXCLUDED .

II . QUALITY REQUIREMENTS

A . GENERAL

THE PURPOSE OF THE STANDARD IS TO DEFINE THE QUALITY REQUIREMENTS FOR CABBAGES AT THE DISPATCHING STAGE .

B . MINIMUM REQUIREMENTS

THE CABBAGES SHOULD BE :

- INTACT

- FRESH IN APPEARANCE

- NOT BURST , SHOWING NO SIGNS OF FLOWER DEVELOPMENT

- SOUND , IN PARTICULAR FREE FROM ATTACK BY INSECTS OR OTHER PARASITES FROM ALL TRACES OF DISEASE , FROM BRUISES OR BLEMISHES AND FROM DAMAGE DUE TO FROST ( WITHOUT PREJUDICE TO THE SPECIAL PROVISIONS FOR EACH CLASS )

- FREE FROM INSECTS OR OTHER PARASITES

- CLEAN , IN PARTICULAR FREE FROM EARTH AND OF ALL VISIBLE TRACES OF FERTILISERS OR OTHER CHEMICALS

- FREE FROM FOREIGN SMELL OR TASTE

- FREE FROM ALL ABNORMAL EXTERNAL MOISTURE .

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 .

THE STATE OF THE PRODUCE MUST BE SUCH AS TO ENABLE IT TO WITHSTAND TRANSPORT AND HANDLING AND TO MEET MARKET REQUIREMENTS AT THE PLACE OF DESTINATION .

C . CLASSIFICATION

( I ) CLASS I

CABBAGES IN THIS CLASS SHOULD BE OF GOOD QUALITY AND POSSESS ALL THE CHARACTERISTICS TYPICAL OF THE VARIETY . THEY SHOULD BE COMPACT , HAVING REGARD TO THE VARIETY . CABBAGES , ACCORDING TO THE VARIETY , MUST HAVE FIRMLY ATTACHED LEAVES . STORE CABBAGES MAY HAVE SOME OF THEIR OUTER LEAVES REMOVED . GREEN SAVOY CABBAGES AND EARLY CABBAGES TAKING INTO ACCOUNT THEIR VARIETY MUST BE PROPERLY TRIMMED , BUT IN DOING SO A NUMBER OF LEAVES MAY BE LEFT FOR PROTECTION . FROST-RESISTANT VARIETIES OF GREEN SAVOY CABBAGES MAY BE SLIGHTLY FROSTED .

THE FOLLOWING ARE ADMITTED :

- SMALL CRACKS IN THE OUTER LEAVES

- SLIGHT BRUISING AND LIGHT TRIMMING OF THE OUTER LEAVES , PROVIDED THAT IT DOES NOT IMPAIR THE GOOD CONDITION OF THE GOODS .

( II ) CLASS II

CABBAGES IN THIS CLASS SHOULD BE OF MARKETABLE QUALITY .

THEY MUST SATISFY THE MINIMUM REQUIREMENTS BUT MAY DIFFER FROM CABBAGES 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 .

III . SIZING

THE WEIGHT OF CABBAGES MUST NOT BE LESS THAN 350 GRAMMES PER UNIT FOR EARLY CABBAGES AND 500 GRAMMES PER UNIT FOR OTHER CABBAGES .

WHEN THE CABBAGES ARE PRESENTED IN PACKAGES , 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 KILOGRAMMES THE DIFFERENCE BETWEEN THE HEAVIEST AND THE LIGHTEST HEAD MAY BE UP TO 1 KILOGRAMME .

IV . TOLERANCES

TOLERANCES IN RESPECT OF QUALITY AND SIZE ARE ALLOWED FOR SUBSTANDARD PRODUCE .

A . QUALITY TOLERANCES

( I ) CLASS I

10 % BY WEIGHT OR NUMBER OF CABBAGES NOT SATISFYING THE REQUIREMENTS FOR THE CLASS BUT SATISFYING THOSE FOR CLASS II .

( II ) CLASS II

10 % BY WEIGHT OR NUMBER OF CABBAGES NOT SATISFYING THE REQUIREMENTS FOR THE CLASS BUT FIT FOR CONSUMPTION .

B . SIZE TOLERANCES

10 % BY WEIGHT OR NUMBER OF CABBAGES NOT MEETING THE SPECIFIED REQUIREMENTS AS REGARDS :

- SIZE RANGE

- MINIMUM SIZE

IS ALLOWED . HOWEVER , NO HEAD MAY WEIGH LESS THAN 300 GRAMMES IN THE CASE OF EARLY CABBAGES AND 400 GRAMMES IN THE CASE OF OTHER CABBAGES .

C . CUMULATIVE TOLERANCES

IN NO CASE MAY TOLERANCES OF QUALITY AND SIZE TAKEN TOGETHER EXCEED 15 % FOR CLASS I AND CLASS II .

V . PACKAGING AND PRESENTATION

A . UNIFORMITY

ALL THE CABBAGES IN ANY ONE PACKAGE , OR IN ANY ONE LOT IF THE CABBAGES ARE DELIVERED IN BULK , MUST BE OF THE SAME VARIETY , QUALITY CLASS AND - IF THE PRODUCE HAS TO BE SIZED - SIZE . IN CLASS I , THE CONTENTS OF EACH PACKAGE MUST BE FREE FROM ANY FOREIGN BODIES .

B . PACKAGING

CABBAGES MAY BE DELIVERED PACKED OR IN BULK ( LOADED DIRECT INTO A TRANSPORT CONTAINER ) .

THE PRODUCE MUST BE PACKED IN SUCH A WAY AS TO ENSURE THAT IT IS SUITABLY PROTECTED .

ANY PAPER OR OTHER MATERIAL USED INSIDE THE PACKAGE , TRANSPORT CONTAINER OR SECTION THEREOF MUST BE NEW AND HARMLESS TO HUMAN FOOD . WHEN PRINTED MATTER IS USED THE PRINTING MUST BE ON THE OUTSIDE ONLY SO AS NOT TO COME INTO CONTACT WITH THE PRODUCE .

THE CONTENTS OF EACH PACKAGE MUST BE FREE FROM ANY FOREIGN BODIES .

VI . MARKING

1 . IF THE PRODUCE IS PUT UP IN PACKAGES , EACH PACKAGE MUST BEAR THE FOLLOWING PARTICULARS , LEGIBLY AND INDELIBLY MARKED , AND VISIBLE FROM THE OUTSIDE :

A . IDENTIFICATION

PACKER * NAME AND ADDRESS OR CODE MARK .

DISPATCHER *

B . NATURE OF PRODUCE

- " WHITE CABBAGES " , ETC . ( WHEN THE CONTENTS OF THE PACKAGE ARE NOT VISIBLE FROM THE OUTSIDE ) .

C . ORIGIN OF PRODUCE

- DISTRICT OF ORIGIN , OR NATIONAL , REGIONAL OR LOCAL TRADE NAME .

D . COMMERCIAL SPECIFICATIONS

- CLASS

- WEIGHT OR NUMBER OF UNITS .

E . OFFICIAL CONTROL MARK ( OPTIONAL ) .

2 . IF THE PRODUCE IS DISPATCHED IN BULK ( LOADED DIRECT INTO A TRANSPORT CONTAINER ) , THESE PARTICULARS MUST BE SHOWN ON A DOCUMENT ACCOMPANYING THE PRODUCE .

ANNEX I/2

COMMON QUALITY STANDARDS FOR BRUSSELS SPROUTS

I . DEFINITION OF PRODUCE

THIS STANDARD APPLIES TO BRUSSELS SPROUTS , BEING THE AXILLARY BUDS GROWING ALONG THE VERTICAL STEM OF VARIETIES OF BRASSICA OLERACEA L . VAR . GEMMIFERA ( DC . ) SCHULZ , TO BE SUPPLIED FRESH TO THE CONSUMER , BRUSSELS SPROUTS FOR PROCESSING BEING EXCLUDED .

II . QUALITY REQUIREMENTS

A . GENERAL

THE PURPOSE OF THIS STANDARD IS TO DEFINE THE QUALITY REQUIREMENTS FOR BRUSSELS SPROUTS AT THE DISPATCHING STAGE , AFTER PREPARATION AND PACKAGING .

B . MINIMUM REQUIREMENTS

THE BRUSSELS SPROUTS MUST BE :

- INTACT

- FRESH IN APPEARANCE

- SOUND , IN PARTICULAR FREE FROM ATTACK BY INSECTS OR OTHER PARASITES AND FROM ALL TRACES OF DISEASE

- FREE FROM INSECTS OR OTHER PARASITES

- CLEAN , IN PARTICULAR FREE OF SOIL AND VISIBLE TRACES OF CHEMICALS

- NOT FROZEN

- FREE FROM FOREIGN SMELL OR TASTE

- FREE FROM ABNORMAL EXTERNAL MOISTURE .

THE STALK OF TRIMMED BRUSSELS SPROUTS MUST BE CUT JUST BENEATH THE OUTER LEAVES .

THE STALK OF UNTRIMMED BRUSSELS SPROUTS MUST SHOW A CLEAN FRACTURE AT THE BASE ( WITHOUT OTHER PARTS OF THE PLANT ADHERING ) .

THE STATE OF THE PRODUCE MUST BE SUCH AS TO ALLOW IT TO WITHSTAND TRANSPORT AND HANDLING AND TO MEET MARKET REQUIREMENTS AT THE PLACE OF DESTINATION .

C . CLASSIFICATION

( I ) CLASS I

BRUSSELS SPROUTS IN THIS CLASS MUST BE OF GOOD QUALITY . THEY MUST BE :

- FIRM

- CLOSED

- FREE FROM DAMAGE BY FROST .

TRIMMED SPROUTS MUST BE WELL COLOURED . FOR UNTRIMMED SPROUTS , SMALL DISCOLOURED BASAL LEAVES ARE ALLOWED .

SLIGHT DAMAGE TO THE OUTER LEAVES CAUSED BY PICKING , GRADING OR PACKING IS ALLOWED , PROVIDED IT DOES NOT AFFECT THE QUALITY .

( II ) CLASS II

BRUSSELS SPROUTS IN THIS CLASS MUST BE OF MARKETABLE QUALITY . THEY MUST SATISFY THE MINIMUM REQUIREMENTS SPECIFIED ABOVE BUT MAY DIFFER FROM CLASS I PRODUCE IN THE FOLLOWING WAYS :

- THEY MAY BE LESS FIRM

- THEY MAY BE LESS CLOSED , BUT NOT OPEN

- THEY MAY SHOW SLIGHT DAMAGE DUE TO FROST .

III . SIZING

SIZING IS DETERMINED BY THE MAXIMUM DIAMETER OF THE EQUATORIAL SECTION . SIZING IS COMPULSORY FOR CLASS I AND OPTIONAL FOR CLASS II , BUT FOR BOTH CLASSES THE MINIMUM DIAMETER FOR TRIMMED BRUSSELS SPROUTS IS 10 MILLIMETRES AND FOR UNTRIMMED BRUSSELS SPROUTS 20 MILLIMETRES .

WHEN THE BRUSSELS SPROUTS ARE SIZED , THE DIFFERENCE BETWEEN THE DIAMETER OF THE LARGEST AND THE SMALLEST SPROUT IN ANY ONE PACKAGE MUST NOT EXCEED 20 MILLIMETRES .

IV . TOLERANCES

TOLERANCES IN RESPECT OF QUALITY AND SIZE ARE FOLLOWED FOR SUBSTANDARD PRODUCE IN EACH PACKAGE .

A . QUALITY TOLERANCES

( I ) CLASS I : 10 % BY WEIGHT OF BRUSSELS SPROUTS NOT SATISFYING THE REQUIREMENTS OF THE CLASS BUT MEETING THE REQUIREMENTS OF CLASS II .

( II ) CLASS II : 10 % BY WEIGHT OF BRUSSELS SPROUTS NOT SATISFYING THE REQUIREMENTS OF THE CLASS BUT FIT FOR CONSUMPTION .

B . SIZE TOLERANCES

10 % BY WEIGHT OF BRUSSELS SPROUTS NOT MEETING THE SIZING REQUIREMENTS .

V . PACKAGING AND PRESENTATION

A . UNIFORMITY

EACH PACKAGE MUST CONTAIN BRUSSELS SPROUTS OF THE SAME VARIETY , QUALITY CLASS AND - IF THE PRODUCE HAS TO BE SIZED - SIZE .

B . PACKAGING

THE PACKAGING MUST BE SUCH AS TO ENSURE THE NECESSARY PROTECTION FOR THE PRODUCE .

ANY PAPER OR OTHER MATERIAL USED INSIDE THE PACKAGE MUST BE NEW AND HARMLESS TO HUMAN FOOD . WHEN PRINTED MATTER IS USED THE PRINTING MUST BE ON THE OUTSIDE ONLY SO AS NOT TO COME INTO CONTACT WITH THE PRODUCE .

THE CONTENTS OF EACH PACKAGE MUST BE FREE FROM ANY FOREIGN BODIES .

VI . MARKING

EACH PACKAGE MUST BEAR THE FOLLOWING PARTICULARS , LEGIBLY AND INDELIBLY MARKED , AND VISIBLE FROM THE OUTSIDE :

A . IDENTIFICATION

PACKER * NAME AND ADDRESS OR CODE MARK .

DISPATCHER *

B . NATURE OF PRODUCE

- " BRUSSELS SPROUTS " * ( WHEN THE CONTENTS OF THE PACKAGE ARE NOT VISIBLE FROM THE OUTSIDE ) .

- " TRIMMED " OR " UNTRIMMED " *

C . ORIGIN OF PRODUCE

DISTRICT OF ORIGIN , OR NATIONAL , REGIONAL OR LOCAL TRADE NAME .

D . COMMERCIAL SPECIFICATIONS

- CLASS

- SIZE GROUP ( IF THE PRODUCE IS SIZED ) INDICATED BY THE MINIMUM AND MAXIMUM DIAMETER .

E . OFFICIAL CONTROL MARK ( OPTIONAL ) .

ANNEX I/3

COMMON QUALITY STANDARDS FOR RIBBED CELERY

I . DEFINITION OF PRODUCE

THIS STANDARD APPLIES TO THE RIBBED VARIETIES OF CELERY ( APIUM GRAVEOLENS L . VAR . DULCE MILL ) TO BE SUPPLIED FRESH TO THE CONSUMER , CELERY FOR PROCESSING BEING EXCLUDED .

II . QUALITY REQUIREMENTS

A . GENERAL

THE PURPOSE OF THIS STANDARD IS TO DEFINE THE QUALITY REQUIREMENTS FOR CELERY AT THE DISPATCHING STAGE , AFTER PREPARATION AND PACKAGING .

B . MINIMUM REQUIREMENTS

CELERY MUST BE :

- WHOLE , REMOVAL OF THE UPPER PART IN CLEANNING BEING PERMITTED

- FRESH IN APPEARANCE

- SOUND , IN PARTICULAR FREE FROM ATTACK BY INSECTS OR OTHER PARASITES , FROM ALL TRACES OF DISEASE AND FROM DAMAGE CAUSED BY FROST , WITHOUT PREJUDICE TO THE SPECIAL PROVISIONS FOR CLASS II

- FREE FROM INSECTS OR OTHER PARASITES

- FREE FROM CAVITIES , SUCKERS AND FLOWER STEMS

- CLEAN , IN PARTICULAR PRACTICALLY FREE FROM SOIL AND VISIBLE TRACES OF FERTILISERS OR OTHER CHEMICALS

- FREE FROM FOREIGN SMELL OR TASTE

- FREE FROM ABNORMAL EXTERNAL MOISTURE , THAT IS TO SAY , ADEQUATELY DRIED IF WASHED .

THE MAIN ROOT MUST BE WELL CLEANED AND MUST NOT EXCEED 5 CENTIMETRES IN LENGTH .

CELERY MUST BE NORMALLY DEVELOPED , HAVING REGARD TO THE PRODUCTION PERIOD .

THE STATE OF THE PRODUCE MUST BE SUCH AS TO ALLOW IT TO WITHSTAND TRANSPORT AND HANDLING , AND TO MEET MARKET REQUIREMENTS AT THE PLACE OF DESTINATION .

C . CLASSIFICATION

( I ) CLASS I

CELERY IN THIS CLASS MUST BE OF GOOD QUALITY , REGULAR IN SHAPE , AND FREE FROM TRACES OF DISEASE . THE LEAF STALKS MUST NOT BE BROKEN , STRINGY , CRUSHED OR SPLIT . IN THE CASE OF BLANCHED CELERY , THE LEAVES MUST BE WHITE TO YELLOWISH-WHITE OR GREENISH-WHITE IN COLOUR FOR AT LEAST HALF THEIR LENGTH .

( II ) CLASS II

CELERY IN THIS CLASS MUST BE OF MARKETABLE QUALITY AND SATISFY THE MINIMUM REQUIREMENTS .

IT 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 CELERY , THE LEAVES MUST BE WHITE TO YELLOWISH-WHITE OR GREENISH-WHITE IN COLOUR FOR AT LEAST ONE-THIRD OF THEIR LENGTH .

III . SIZING

THE MINIMUM WEIGHT OF THE CELERY HEADS MAY NOT BE LESS THAN 150 GRAMMES .

CELERY IS GRADED IN THREE SIZE GROUPS :

( I ) LARGE : OVER 800 GRAMMES

( II ) MEDIUM : 500-800 GRAMMES

( III ) SMALL : 150-500 GRAMMES .

THE DIFFERENCE IN SIZE BETWEEN HEADS IN ANY ONE PACKAGE MAY NOT EXCEED 200 , 150 AND 100 GRAMMES RESPECTIVELY .

THIS GRADING IS COMPULSORY FOR CLASS I ONLY .

IV . TOLERANCES

TOLERANCES IN RESPECT OF QUALITY AND SIZE ARE ALLOWED IN EACH PACKAGE FOR SUBSTANDARD PRODUCE .

A . QUALITY TOLERANCES

( I ) CLASS I

10 % BY NUMBER OF CELERY HEADS ( UNITS OF CELERY ) NOT SATISFYING THE REQUIREMENTS OF THE CLASS BUT MEETING THE REQUIREMENTS OF CLASS II .

( II ) CLASS II

10 % BY NUMBER OF CELERY HEADS NOT SATISFYING THE REQUIREMENTS OF THE CLASS BUT FIT FOR CONSUMPTION .

B . SIZE TOLERANCES

10 % OF CELERY HEADS NOT SATISFYING THE SIZING REQUIREMENTS .

V . PRESENTATION AND PACKAGING

A . UNIFORMITY

EACH PACKAGE MUST CONTAIN CELERY OF THE SAME QUALITY , COLOUR AND - IF THE PRODUCE HAS TO BE SIZED - SIZE .

B . PACKAGING

THE CELERY MUST BE DISPATCHED IN PACKAGES , EITHER BUNDLED OR STACKED IN THE PACKAGE . WHEN PUT UP IN BUNDLES , ALL THE BUNDLES IN THE SAME PACKAGE MUST CONTAIN THE SAME NUMBER OF HEADS .

PACKAGING MUST BE SUCH AS TO GIVE THE PRODUCE ADEQUATE PROTECTION .

ANY PAPER OR OTHER MATERIAL USED INSIDE THE PACKAGE MUST BE NEW AND HARMLESS TO HUMAN FOOD . WHEN PRINTED MATTER IS USED , THE PRINTING MUST BE ON THE OUTSIDE ONLY SO AS NOT TO COME INTO CONTACT WITH THE PRODUCE .

THE CONTENTS OF EACH PACKAGE MUST BE FREE FROM ANY FOREIGN BODIES .

VI . MARKING

EACH PACKAGE MUST BEAR THE FOLLOWING PARTICULARS , LEGIBLY AND INDELIBLY MARKED , AND VISIBLE FROM THE OUTSIDE :

A . IDENTIFICATION

PACKER * NAME AND ADDRESS OR CODE MARK .

DISPATCHER *

B . NATURE OF PRODUCE

" RIBBED CELERY " , FOLLOWED BY THE INDICATION " BLANCHED " OR AN INDICATION OF THE COLOUR TYPE ( WHEN THE CONTENTS OF THE PACKAGE ARE NOT VISIBLE FROM THE OUTSIDE ) .

C . ORIGIN OF PRODUCE

DISTRICT OF ORIGIN , OR NATIONAL , REGIONAL OR LOCAL TRADE NAME .

D . COMMERCIAL SPECIFICATIONS

- CLASS

- SIZE ( IF THE PRODUCE IS SIZED ) INDICATED BY " LARGE " , " MEDIUM " OR " SMALL "

- NUMBER OF HEADS OR , WHERE APPROPRIATE , NUMBER OF BUNDLES .

E . OFFICIAL CONTROL MARK ( OPTIONAL ) .