Working Party on Agricultural Quality Standards Specialized Section on Standardization of Fresh Fruit and Vegetables Fifty-eighth session




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ECE/TRADE/C/WP.7/GE.1/2009/INF.51
Economic Commission for Europe

Committee on Trade



Working Party on Agricultural Quality Standards

Specialized Section on Standardization

of Fresh Fruit and Vegetables

Fifty-eighth session

Geneva, 1-3 November 2010

Item 6 of the provisional agenda

Alignment of standards with the 2009 Standard Layout

UNECE Standard FFV-53 concerning the marketing and commercial quality control
of truffles


I. Definition of produce

This standard applies to truffles, i.e. ascocarps (fruiting bodies) from species of the genus Tuber, to be supplied fresh to the consumer, truffles for industrial processing being excluded.

A non-exhaustive list of commercialized truffles is included in Annex.presented below.



Species

Common name

Tuber melanosporum Vittadini

Black Perigord truffle

Tuber brumale Vittadini

Winter truffle, Violet truffle

Tuber brumale Vittadini var. moschatum Ferry de Bellone

Musky truffle

Tuber indicum Cooke and Massee

Winter black truffle

Tuber aestivum Vittadini

Summer truffle, Red-grained black truffle

Tuber uncinatum Chatin

Burgundy truffle

Tuber mesentericum Vittadini

Bagnoli truffle, Italian truffle

Tuber magnatum (Pico) Vittadini

Piedmont truffle, White truffle

Tuber borchii Vittadini

Tuscany white truffle, Whitish truffle

Tuber macrosporum Vittadini

Smooth black truffle

Tuber gibbosum Gilkey

Oregon white truffle


II. Provisions concerning quality

The purpose of the standard is to define the quality requirements for of truffles at the export- control stage, after preparation and packaging.

However, if applied at stages following export, products may show in relation to the requirements of the standard:


  • a slight lack of freshness and turgidity

  • for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

    The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder shall be responsible for observing such conformity.



A. Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the truffles must be:



  • Intactintact; however, a slight superficial cut is not regarded as a defect,

  • firm,

  • sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

  • clean, practically free of any visible foreign matter; the residual soil rate must not exceed 5 % by weight

  • practically free from pests,

  • practically free from damage caused by pests ,

  • free from damage caused by frost,

  • free of abnormal external moisture,

  • free of any foreign smell and/or taste.

Truffles must have been carefully harvested.

The development and condition of the truffles must be such as to enable them:



  • to withstand transportation and handling, and

  • to arrive in satisfactory condition at the place of destination.

B. Maturity requirements

They must be sufficiently developed, and display satisfactory ripeness.



C. Classification

Truffles are classified in three classes, as defined below:



(i) Extra Class

Truffles in this class must be of superior quality. They must be characteristic of the species.

They must have a rounded shape, more or less regular and lobed.

They must be free from defects, with the exception of very slight superficial defects as well as very slight defects in appearance, shape and colour, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

They must have a rounded shape, more or less regular and lobed.

Very slight defects in appearance, in shape and in color are accepted.



  1. Class I

Truffles in this class must be of good quality. They must be characteristic of the species.

The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:



  • a slight defect in shape,

  • a slight defect in development,

  • slight defects in colouring,

  • slight superficial bruising.

  1. Class II

This class includes truffles which that do not qualify for inclusion in the higher other classes but satisfy the minimum requirements specified above.

The following defects may be allowed, provided the truffles retain their essential characteristics as regards the quality, the keeping quality and presentation:



  • defects in shape,

  • defects in development,

  • defects in colouring,

  • superficial bruising,

  • slight superficial damages caused by pests provided they are not developing.

III. Provisions concerning sizing

Size is determined by the weight of the truffle.

The minimum weight isshall be


  • 20 g for Extra Class,

  • 10 g for Class I,

  • 5 g for Class II.

IV. Provisions concerning tolerances

At all marketing stages, tolerances in respect of quality shall be allowed in each lot package for produce not satisfying the requirements of the class indicated.



A. Quality tolerances

(i) “Extra” Class

A total tolerance of 2 per cent, by weight, of truffles not satisfying the requirements of the class, but meeting those of Class I is allowed.or, exceptionally, coming within the tolerances of that class. Within this tolerance not more than 0.5 per cent in total may consist of produce satisfying the requirements of Class II quality.



  1. Class I

A total tolerance of 5 per cent, by weight, of truffles not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affect by decay.

(iii) Class II

A total tolerance of 10 per cent, by weight, of truffles satisfying neither the requirements of the class nor the minimum requirements is allowed. , with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay.



B. Size tolerances

For all classes: a total tolerance of 10 per cent, by weight, of truffles not satisfying the requirements as regards sizing is allowed.



V. Provisions concerning presentation

A. Uniformity

The contents of each package must be uniform and contain only truffles of the same origin, species, quality, size (if sized), maturity, development, and colouringcoloration, species and commercial type.

The visible part of the contents of the package must be representative of the entire contents.

B. Packaging

The truffles must be packed in such a way as to protect the produce properly.

The materials used inside the package must be new, clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

Stickers individually affixed toon the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects.

Packages must be free of all foreign matter.

C. Presentation???

The fresh truffles have to be presented in canvas or string bags or other containers which do not affect their quality.



VI. Provisions concerning marking

Each package1 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside:



A. Identification

Packer and/or dispatcher/shipper:

Name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country) or a accepted code mark officially recognized by the national authority2.

B. Nature of produce


  • “Truffles”, if the contents are not visible from the outside.

  • Commercial type or equivalent denomination

  • Species (- Latin name) and common name

C. Origin of produce

  • Country of origin and, optionally, district where grown, or national, regional or local place name.

D. Commercial specifications

  • Class

  • Net weight

  1. Official control mark (optional)

Adopted 2006

Last revised 2010



Annex

Non-Exhaustive List of commercialized truffles




Species

Commercial type

Tuber melanosporum Vittadini

Black truffle

Tuber brumale Vittadini

Brumal truffle

Tuber brumale Vittadini var. moschatum Ferry de Bellone

Musky truffle

Tuber indicum Cooke et Massee

China or Asia truffle

Tuber aestivum Vittadini

White summer truffle

Tuber uncinatum Chatin

Burgundy truffle

Tuber mesentericum Vittadini

‘Mésentérique’ truffle

Tuber magnatum Pico

White truffle of Piedmont

Tuber borchii Vittadini

Blanquette truffle

Tuber macrosporum Vittadini

Smooth truffle

Tuber gibbosum Gilkey

Truffle of the Oregon



1  According to the Geneva Protocol, footnote 2, “Package units of produce prepacked for direct sale to the consumer shall not be subject to these marking provisions but shall conform to the national requirements. However, the markings referred to shall in any event be shown on the transport packaging containing such package units”.

2  The national legislation of a number of countries requires the explicit declaration of the name and address. However, in cases where a code mark is used, the reference “packer and/or dispatcher” (or equivalent abbreviations) must be indicated in close connection with the code mark, and the code mark should be preceded with the ISO 3166 alpha country code of the recognizing country, if not the country of origin.



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