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Commission Implementing Regulation (EU) No 1333/2011Show full title
Commission Implementing Regulation (EU) No 1333/2011 of 19 December 2011 laying down marketing standards for bananas, rules on the verification of compliance with those marketing standards and requirements for notifications in the banana sector (codification)
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- Revised 28/07/20170.26 MB
- Revised 11/07/20170.26 MB
- Revised 01/07/20130.24 MB
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Changes over time for: Division II.
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Changes and effects yet to be applied to Annex I Division II:
- Recital 3 Sentence 2 replacement by EUR 2017/1229 Regulation
Changes and effects yet to be applied to the whole legislation item and associated provisions
- Signature words omitted by S.I. 2019/822 reg. 2(16)
- Art. 2(a) words omitted by S.I. 2019/822 reg. 2(3)
- Art. 2a inserted by S.I. 2019/822 reg. 2(4)
- Art. 2a(2)(d) omitted in earlier amending provision S.I. 2019/822, reg. 2(4) by S.I. 2020/1453 reg. 10(2)(b)
- Art. 2a(3)(b) omitted in earlier amending provision S.I. 2019/822, reg. 2(4) by S.I. 2020/1453 reg. 10(2)(b)
II.QUALITYU.K.
This standard defines the quality requirements to be met by unripened green bananas after preparation and packaging.
A. Minimum requirements U.K.
In all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:
green and unripened,
intact,
firm,
sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,
clean, practically free from visible foreign matter,
practically free from pests,
practically free from damage caused by pests,
with the stalk intact, without bending, fungal damage or dessication,
with pistils removed,
free from malformation or abnormal curvature of the fingers,
practically free from bruises,
practically free from damage due to low temperatures,
free from abnormal external moisture,
free from any foreign smell and/or taste.
In addition, hands and clusters (parts of hands) must include:
a sufficient portion of crown of normal colouring, sound and free from fungal contamination,
a cleanly cut crown, not beveled or torn, with no stalk fragments.
The physical development and ripeness of the bananas must be such as to enable them to:
withstand transport and handling,
and
arrive in satisfactory condition at the place of destination in order to attain an appropriate degree of maturity after ripening.
B. Classification U.K.
Bananas are classified into the three classes defined below:
(i) ‘Extra’ class U.K.
Bananas in this class must be of superior quality. They must have the characteristics typical of the variety and/or commercial type.
The fingers must be free from defects, apart from slight superficial blemishes not covering a total of more than 1 cm2 of the surface of the finger, which must not impair the general appearance of the hand or cluster, its quality, its keeping quality or the presentation of the package.
(ii) Class I U.K.
Bananas in this class must be of good quality. They must display the characteristics typical of the variety and/or commercial type.
However, the following slight defects of the fingers are allowed, provided they do not impair the general appearance of each hand or cluster, its quality, its keeping quality or the presentation of the package:
slight defects in shape,
slight skin defects due to rubbing and other slight superficial blemishes not covering a total of more than 2 cm2 of the surface of the finger.
Under no circumstances may such slight defects affect the flesh of the fruit.
(iii) Class II U.K.
This class covers bananas which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.
The following defects of the fingers are allowed, provided the bananas retain their essential characteristics as regards quality, keeping quality and presentation:
defects of shape,
skin defects due to scraping, rubbing or other causes, provided that the total area affected does not cover more than 4 cm2 of the surface of the finger.
Under no circumstances may the defects affect the flesh of the fruit.
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