1) Minimum requirements for tomatoes:
– Intact, clean, fresh and healthy in appearance. Practically free of any foreign smell and/or taste.
In Vine tomatoes the stalks must be fresh, healthy, clean and free from all leaves and any visible foreign matter.
2) Category I tomatoes:
– They must be reasonably firm and characteristic of the variety, free of cracks and visible greenback.
– They may have a slight defect in shape, development, colouring and skin.
– Uniformity in size, Homogeneity in COLOUR and RIPENESS.
– Tolerances: tolerances of 10% in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated.
In the case of vine tomatoes a Minimum 4 units per bunch.
Ribbed tomatoes may show healed cracks not more than 1 cm long.
3) Category II tomatoes:
– They may have a slight defect in shape, development, colouring and skin defects or bruises, provided the fruit is not seriously affected.
– They must be firm and not show unhealed cracks. Healed cracks not more than 3 cm in length are accepted.
– Tolerances: A total tolerance of 10 per cent of tomatoes satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay or any deterioration such as to make it unfit for consumption.
In Vine tomato branches of 2 or 3 units and branches with 4 or more units of different size and a tolerance of 10% by number or weight of tomatoes detached from the stalk is allowed.
4) UNIFORMITY in tomatoes:
Each package must contain only tomatoes of the same origin, variety or commercial type, quality and size. The visible part of the contents of the package must be representative of the entire contents.
In cherry pear tomatoes and cherry tomatoes in class I: Uniformity in COLOUR, ripeness and LENGTH