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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

8. Cabbages

 

The regulations for cabbages of the varieties (cultivars) of Brassica oleraceae L., are as follows:

 

Quality standards

 

(1) Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class cabbage in subregulation 3 and 4 and the permissible deviations in subregulation 6, 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) not be split;
(i) be free from bruises;
(j) be free from abnormal external moisture;
(k) be free from foreign odours;
(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 cabbage detrimentally;
(o) be fresh and firm;
(p) show no sign of flower development;
(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 stem of the cabbage shall be cut off below the lowest point of leaf growth, the leaves should remain firmly attached, and the cut should be clean.

 

Classification

 

(3)
(a) Class 1 cabbage ;
(i) shall have a compact head;
(ii) shall have firmly attached leaves: Provided that some outer leaves may be removed; and
(iii) shall in the case of green savoy cabbage and early cabbage, be properly trimmed: Provided that a number of outer leaves may be left for protection.
(b) Class 2 and Class 3 cabbage may ;
(i) be less compact; and
(ii) some outer leaves may be removed.
(c) In the case of lowest class cabbage - unspecified

 

Packing and sorting requirements

 

(4)
(a) Size in the case of normal cabbage shall be determined by mass.
(b) The minimum net mass per normal cabbage for Class 1, Class 2 and Class 3 shall be 350g.
(c) The maximum difference in mass between the lightest and the heaviest Class 1 and Class 2 and Class 3 cabbage shall not exceed 200g in the same container.
(d) The miniature cabbage shall be sized according to diameter
(e) The maximum diameter for miniature cabbage is 70mm (f)
(f) In the case of lowest class cabbage - unspecified.

 

Permissible deviations with regard to quality standards

 

(5)
(a) Class 1 cabbage may deviate from the quality standards for Class 1 with 10% by number: Provided that the deviating cabbage ;
(i) at least comply with quality standards for Class 2; and
(ii) do not exceed the following individual limits:
- decay: 2%
- injuries: 6%
- Arthropoda infestation: Limit set out in regulation 4(4)(c): Part 1.
(b) Class 2 and Class 3 cabbage may deviate from the quality standards for Class 2 and Class 3, with 15% and 25% respectively by number: Provided that the deviating cabbage do not exceed the following individual limits:
- decay: 4% and 6% respectively;
- injuries: 8% and 10% respectively;
- Arthropoda infestation: Limit set out in regulation 4(4)(c): Part 1.

 

Permissible deviations with regard to packing and sorting requirements

 

(6) Class 1, Class 2 and Class 3 cabbage may deviate from the packing and sorting requirements set out in subregulation 5, with 10%, 15% and 25% respectively by mass: Provided that no early cabbage weigh less than 300 g and no other cabbage weigh less than 400 g.

 

Marking requirements

 

(7) Subject to the provisions of regulation 10(1): Part I each container in which Class 1, Class 2 Class 3 and Lowest Class cabbage are packed, shall be marked with the expression "mini cabbage" or "baby cabbage" or other appropriate term for miniature produce, where appropriate: Provided that where several types of miniature produce are mixed in the same package, all products shall be mentioned.

 

 


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