STANDARDIZATION, GRADING AND INSPECTION

The need for grading and standardization

1. fresh produce exhibits wide variations in size and quality
2. Consumer demand for produce type and quality varies

Processes involved:
1. Grading - process of classifiying the produce into groups according to a set of criteria of quality
and size recognized or accepted by the industry
a) Grades- names of the groups to which the produce are classified
b) Sorting- produce is classified into groups designated by the person classifiying it
according to whatever criteria he may desire
c) Sizing- classification of produce into different sizes
2. Standardization - process of formulating and issuing grade standards
a) Grade standards- set of criteria and specifications of quality determining the grades

3. Inspection- process of measuring, examining and testing samples to determine whether the
grade standards have been interpreted or enforced properly

STANDARDIZATION
1. Basic parts of a standard (Table 1)
a) Scope
b) Definition of terms- clarifies what is meant by the different terms used
c) Grade designations- the names designtaed for the groups to which the produce are
classified
d) Criteria and specifications for each grade- basis of quality and description for each
grouping
i. Appearance
ii. Stage of maturity and ripeness
iii. Damage or defect: quality defects- permanent grade defects; condition defects-
quality attributes of progressive in nature

Examples of quality criteria considered in the standards

A. Banana- maturity or ripeness, cleanliness, shape, freedom from decay, split fingers,
loose fingers, bruises, blemishes and discoloration caused by insects, latex
burn, ,mechanical or other means
B. Onion- wholeness, soundness, cleanliness, dryness, freedom from rotting, external
moisture and foreign smell and/or taste, freedom from sprouting, wet neck,
bottleneck, splits, doubles, sunscald/sunburn, skinning, rooting and mechanical
damage
C. Chrysanthemum- maturity, freshness, cleanliness, uniformity in color and stage of
openness in a bunch, freedom from developmental defects, shattering, damage
caused by parasites, bruising, burning and discoloration, presence of foliage on
upper 2/3 of stem, color of foliage, stem shape, woodiness and curvature
E) size classes and limits- specifies the ranges of sizes under each size classification
F) tolerance- allowance for human error in classifying commodities and for changes in nature
And severity of defects during handling
G) instructions for sampling during inspection
H) requirements for packing and labeling
I) maximum limit for pesticide residues and contaminants

2. Characteristics of a good standard

a) Uniform
b) Acceptable
c) Understandable
d) Appropriate

3. agencies involved in standardization

International

A. International Organization for Standards (ISO)- worldwide federation of national standards

institutes (ISO member bodies)
B. Codex Alimentarius Commission
C. European Economic Council (EEC)

National
A. Department of Agriculture- Bureau of Agriculture and Fisheries Product Standards (BAFPS)
GRADING

Benefits of grading
A. Consumer- provides assurance of quality
B. Farmer- provides a sound basis for pricing of produce
C. Cooperatives - ensures fairness in the sale of the pooled produce
D. Processor- eliminates sorting hence work is facilitated
E. Buyer and seller- provides a common language and makes possible long distance
transactions
F. Trucker-buyer- lesser damage
G. Courts- facilitates settlement of disputes between contracting parties
H. Banks- establishes loan value for the produce and helps establish the paying capacity of
the farmer asking for loan
I. General public- makes price information meaningful

Current situation
A. Classification of produce is not based on recognized grade standards
B. Sizing is more common than sorting for quality
C. Grade standards are voluntary
D. Standards of importing country can become trade barriers
E. Local standards are being harmonized with international standards

Conditions for the successful implementation of grading

A. A significant proportion of the commodity produced should fall into the higher grades
B. There should be a premium on quality
C. The standard should be acceptable, understandable and appropriate
D. There should be sufficient trained, licensed and dedicated inspectors

INSPECTION- this is done by licensed and trained inspectors of a control or regulatory agency
1. methods of inspection
a) Continuous inspection- inspectors assigned in a packinghouse make frequent quality
checks along the packing line and examine samples of the packed produce
b) Inspection on a sample basis- representative samples of a prescribed number of boxes
out of a given lot are randomly selected and inspected

2. principles of sampling (ISO Recommendations R874-1968E)

a) Define the purpose before sampling
b) Sampling should be done in such a way that the primary samples represent the
characteristics of the lot
c) In case of containers in a lot being damaged, separate samples should be drawn from the
undamaged and damaged portions; if the consignment is not uniform, it should be
divided into uniform lots and sampled separately
d) Report preparation after completing the inspection

3. amount of sample
a) For packaged produce, samples should be drawn at random according to the following
table:
Number of similar packages in a lot Number of packages to be drawn
Up to 100 5
101-300 7
301-500 9
501-1000 10
Over 1000 15 (minimum)

B) for products in bulk, at least 5 primary samples per lot according to a total mass or
number of bundles shown in the following table

Mass of the lot (kg) or total number of the bundles Total mass of primary samples or total number of
in the lot bundles to be drawn
Up to 200 10
201-500 20
501-1000 30
1001-5000 60
Over 5000 100 (minimum)
For bulky fruits and vegetables ( over 2kg/unit), the primary sample should consist of at least
five (5) units
4. sampling report- this includes the following information
a) Identify and condition of the product
b) Name and address of the consignee
c) Place and date of dispatch and receipt
d) Date and time when sampling was requested and carried out
e) Kind and condition of package and transport vehicle
f) Atmospheric conditions during sampling
g) Number of samples
h) Names of the samplers and other interested parties present during sampling

Consequences of improper grading (lot fails to meet the grade and exceeds the tolerance set)

A. Lot maybe resorted and repacked to meet the desired grade

B. When resorting is not done, the lot is downgraded and label in the pack is changed