The regulations for green onions of the varieties (cultivars) of Affium fistulosum L, are as follows:
Quality standards
| (1) |
Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class green onions in subregulation 2 and the permissible deviations in subregulation 6, green onions shall ; |
| (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; |
| (i) |
be free from bruises; |
| (j) |
be free from abnormal external moisture; |
| (k) |
be free from seed stalks; |
| (I) |
be free from cold damage; |
| (m) |
be free from sun-scorch; |
| (n) |
be free from foreign odours; |
| (o) |
be free from any other factors that affect or may affect the quality of the green onions detrimentally; |
| (p) |
be fresh and show no sign of withering; |
| (q) |
be sound and attractive in appearance and have normal characteristics of the cultivar; and |
| (r) |
be of such development and condition as to enable them to withstand transport and handling. |
| (2) |
The roots of green onions shall, in the case of ; |
| (a) |
Class 1 not be longer than 30 mm; and |
| (b) |
Class 2 and Class 3 not be longer than 40 mm. |
| (c) |
In the case of Lowest Class green onions - unclassified. |
| (3) |
The foilage of green onions shall be cut off at the same length. |
Packing and sorting requirements
(4)
| (a) |
Green onions are sorted and packed according to diameter. |
| (b) |
The minimum diameter for Class 1, Class 2 and Class 3 green onions is 10 mm. |
| (c) |
In the case of Lowest class green onions - unspecified. |
| (5) |
Class 1, Class 2 and Class 3 green onions packed in the same packing shall be uniform in size and colour. |
Permissible deviations with regard to quality standards
| (a) |
Class 1 green onions may deviate from the quality standards for Class 1 with 10% by diameter: Provided that the deviating green onions ; |
| (i) |
at least comply with the quality standards for Class 2; |
| (ii) |
do not have any defects rendering them unfit for human consumption; and |
| (iii) |
do not exceed the following individual limits: |
| - |
Arthropoda infestation: Limit as set out in regulation 4(4)(c): Part 1. |
| (b) |
Class 2 and Class 3 green onions may deviate from the quality standards for Class 2 and Class 3 with 15% and 25% respectively by diameter: Provided that the deviating green onions 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 green onions may deviate from the packing and sorting requirements set out in subregulations 4 and 5, with 10%, 15% and 25% respectively by diameter. |
Marking requirements
| (8) |
Subject to the provisions of regulation 10(1): Part 1 each container in which the foilage of Class 1, Class 2, Class 3 and Lowest Class green onions, (from which the bulbs have been cut off) are packed, shall be marked "Chives" or "Schnittlouch". |
Protection of Businesses Act, 1978
