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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Regulations relating to the Grading, Packing and Marking of Fresh Vegetables intended for sale in the Republic of South Africa

Part II : Specific Regulations for Fresh Vegetables

14. Chinese Cabbage

 

The regulations for chinese cabbage of the varieties (cultivars) of Brassica rapa L. are as follows:

 

Quality standards

 

(1) Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class chinese cabbage and the permissible deviations in subregulation 6, chinese cabbage shall;
(a) be intact;
(b) be free from decay;
(c) be clean and free from foreign matter, including soil;
(d) be free from Arthropoda infestation;
(e) be free from insect damage or damage caused by other organisms;
(f) be free from blemishes;
(g) be free from injuries;
(h) be free from bruises;
(I) be free from abnormal external moisture;
(j) be free from foreign odours;
(k) not be running to seed;
(I) be free from cold damage;
(m) be free from sun-scorch;
(n) be free from any other factors that affect or may affect the quality of the chinese cabbage detrimentally;
(o) be fresh and show no sign of withering;
(p) be sound and attractive in appearance and
(q) be of such development and condition as to enable them to withstand transport and handling.

 

(2) The head shall be undamaged: Provided that the outer leaves may be removed.

 

(3) The stalk of the chinese cabbage shall be cut off clean below the lowest point of leaf growth.

 

(4) A slight colouration of the vascular bundles of the cut surface due to storage is admitted.
(a) In the case of Class 1 chinese cabbage ;
(i) the leaves must be closely attached according to variety;
(ii) the total length of the floral stem should not exceed one-third of the length of the packed head.
(b) In the case of Class 2 and Class 3 chinese cabbage ;
(i) the leaves may be less closely attached;
(ii) the total length of the floral stem should not exceed one-half of the length of the packed head.

 

Packing and sorting requirements

 

(5)
(a) The minimum mass for Class 1, Class 2 and Class 3 chinese cabbage is 350 g.
(b) The mass of the heaviest chinese cabbage shall ;
(i) in the case Class 1 chinese cabbage not be more than one and a half times the mass of the lightest head in the same packing; and
(ii) in the case of Class 2 and Class 3 chinese cabbage not be more than twice the mass of the lightest head in the same packing.

 

Permissible deviations with regard to quality standards

 

(6)
(a) Class 1 chinese cabbage may deviate from the quality standards from Class 1 with 10% by mass: Provided that the deviating chinese cabbage;
(i) at least comply with the quality standards for Class 2; and
(ii) do not exceed the following individual limits:
- decay: 2%
- injuries: 6%
- Arthropoda infestation: Limit as set out in regulation 4(4)(c): Part 1.
(b) Class 2 and Class 3 chinese cabbage may deviate from the quality standards for Class 2 and Class 3 with 15% and 25% respectively by mass: Provided that the deviating chinese cabbage do not exceed the following individual limits:
- decay: 4% and 6% respectively;
- injuries: 8% and 10% respectively;
- Arthropoda infestation: Limit as set out in regulation 4(4)(c): Part 1.
(c) In the case of Lowest Class - decay shall not exceed 20% by mass or number.

 

Permissible deviations with regard to packing and sorting requirements

 

(7) Class 1, Class 2 and Class 3 chinese cabbage may deviate from the packing and sorting requirements with 10%, 15% and 25% respectively by number or mass: Provided that the chinese cabbage may not weigh less than 250 g.

 

Marking requirements

 

(8) Subject to the provisions of subregulation 10(1): Part I, each container in which Class 1, Class 2, Class 3 and Lowest Class chinese cabbage are packed shall be marked with ;
(a) the number of heads in the container concerned; and
(b) the minimum and maximum diameter of the heads, where applicable.

 

 


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