Fresh root vegetables – Taro Classification and grading

PNS/BAFS 126:2014 ICS 67.080.20

PHILIPPINE NATIONAL STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858 E-mail: bafpsda@yahoo.com.ph Website: www.bafps.da.gov.ph

DEPARTMENT OF AGRICULTURE

PHILIPPINES

PHILIPPINE NATIONAL STANDARD PNS/BAFS 126:2014 Foreword The Philippine National Standard for Fresh Root Vegetables – Taro – Classification and Grading (PNS/BAFS 126:2014) was developed by the Technical Working Group (TWG) on the Development of PNS for Taro. The group was organized by the Bureau of Agriculture and Fisheries Standards (BAFS) through a Special Order No. 146, Series of 2013 to present common information and understanding on the quality and safety requirements for taro. The TWG conducted technical reviews and public consultations in the three major islands of the country to generate further scientific data and opinions needed prior to the finalization of this Standard. PNS/BAFS 126:2014 aims to provide common understanding on the scope, definitions, minimum requirements, classification, size classification, tolerances, sampling, packaging, marking and labeling, contaminants, and hygiene.

PHILIPPINE NATIONAL STANDARD PNS/BAFS 126:2014 Fresh root vegetables – Taro – Classificationand grading 1 Scope This standard applies to varieties of tarolocally known asgabi, Colocasiaesculenta(L.) Schott of the Araceae family to be supplied fresh to the consumers after preparation and packaging. Taro for industrial processing is excluded. 2 Reference The titles of the standard publications and other references of this standard are listed on the inside back cover. 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 clean practically free from adhering soil, not smeared or caked with dirt or other foreign matter 3.2 cut surface exposed surface of the corms resulting from the removal of either damage areas 3.3 firm not soft, flabby or shriveled 3.4 fresh firm and not shriveled 3.5 fairly well shaped not curved, crooked, constricted or misshapen as to materially detract from the appearance of the individual taro or the general appearance of the lot 3.6 fully matured fully developed, firm with tough skin and with no sprouting orsurface shriveling 3.7 practically free almost free of the concerned items 3.8 similar varietal characteristics generally similar in shape, color, skin and flesh characteristics 3.9 sound free from rotting and deterioration 4 Provisions concerning quality 4.1 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the taro corms must be:

PNS/BAFS 126:2014

─ whole; ─ clean; ─ fresh; ─ sound; ─ practically free of pests affecting the general appearance of the produce; ─ practically free of damage caused by pests; ─ free of abnormal external moisture, except for condensation following removal

fromcold storage; ─ free of any foreign smell; ─ firm; ─ practically free of mechanical damage and bruising; ─ practically free of signs of sprouting; and ─ having a pseudo-stem of at least 20 mm in length which must be smoothly cut.

However, its absence is not considered a defect, provided that the product is properly cured or dried.

4.2 Thetaro must have been carefully harvested (6 – 7 months after planting) and have reached an appropriate degree of physiological development, account being taken of the characteristics of the variety and/or commercial type and the area in which they are grown. 4.2.1 The development and condition of taros must enable them to:

─ withstand transport and handling; and ─ arrive in satisfactory condition at the place of destination.

5 Classification Taro is classified in three classes defined below: 5.1 Extra class Taro in this class must be of superior quality. They must be the characteristics of the variety. They must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, quality, keeping quality and presentation in the package. 5.2 Class I Taro in this class must be of good quality. They must be characteristic of the variety. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, quality, keeping quality and presentation in the package.

─ slight defects in shape; ─ scarring, provided this does not cover more than 20% of the total surface area; and ─ scraped areas, provided these do not exceed 20% of the total surface area.

2

PNS/BAFS 126:2014

The defects must not, in any case, affect the flesh of the produce. 5.3 Class II This class includes taro which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Clause 4.1 above. The following defects, however, may be allowed, provided that the taro retains their essential characteristics with regards to the quality, keeping quality and presentation:

─ defects in shape; ─ scarring, provided this does not cover more than 30% of the total surface area; and ─ scraped areas, provided these do not exceed 30% of the total surface area.

The defects must not, in any case, affect the flesh of the produce. 6 Provisions concerning sizing Size is determined by the weight of the taro in grams, as presented in table 1.

Table 1 – Size classification of taro

Size code Size classification Weight (g) 1 Very Small 50 – 149 2 Small 150 – 250 3 Medium 251 – 350 4 Large 351 – 450 5 Extra Large > 450

7 Tolerances 7.1 Quality tolerance 7.1.1 Extra class Five percent by number or weight of taro not satisfying the requirements of the class but meeting those of Class I, or exceptionally coming within the tolerances of that class is allowed. 7.1.2 Class I Ten percent by number or weight of taro not satisfying the requirements of the class, but meeting those of Class II, or exceptionally coming within the tolerances of that class is allowed.

3

PNS/BAFS 126:2014

7.1.3 Class II Ten percent by number or weight of taro satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting, is allowed. 7.2 Size tolerance For all classes, 10% by number or weight of taro corresponding to the size immediately below or above the size indicated on the package is allowed. 8 Sampling Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874(Annex 1). 9 Provisions concerning presentation 9.1 Uniformity The contents of each package must be uniform and contain only taro of the same origin, variety,quality andsize. The visible part of the contents of the package must be representative of the entire contents. 9.2 Packaging Taro must be packed in such a way as to protect the produce properly. The materials used inside the packages must be new1, 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 that the printing or labeling has been done with a non-toxic ink or glue. Taro shall be packed in each container in compliance with the Recommended Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995). 9.2.1 Description of Containers The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the taro. Packages must be free of all foreign matters or smell. 10 Marking and labeling 10.1 Consumer packages In addition to the requirements of the Codex General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985), each package shall be legibly labeled with the following information: ________________________ 1 For the purposes of this Standard, this includes recycled material of food grade quality.

4

PNS/BAFS 126:2014

10.1.1 Name of produce and variety. 10.1.2 Class and size/size code. 10.1.3 Net weight (optional). 10.1.4 Name and address of producer, trader, exporter, packer and/or dispatcher. Identification code (optional)2. 10.1.5 Place of origin (farm and, optionally, province where grown or name of local place). 10.1.6 Date of harvest. 10.1.7 Official inspection mark and/or product certification mark (optional). 10.1.8 Product of the Philippines. 10.2 Non-retail containers Each package must bear the abovementioned particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside or on the accompanying documents. 11 Contaminants 11.1 Heavy metals Taro shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission or authority for this commodity (Annex 2). 11.2 Pesticide residues Taro shall comply with those maximum residue limits established by the Codex Alimentarius Commission or authority for this commodity. 12 Hygiene 12.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), Recommended Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 12.2 The produce shall comply with the microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). ________________________ 2 In the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent

abbreviations)” has to be indicated in close connection with the code mark.

5

PNS/BAFS 126:2014

Annex 1

Method of Sampling 1. Preparation of the lot for sampling The lot shall be prepared for sampling in such a way that samples can be taken without hindrance or delay. The samples shall be taken by the interested parties or by a representative authority. Each lot shall be sampled separately, but if the lot shows damage due to transport, the damaged portions of the lot shall be isolated and sampled separately from the sound portions. It shall be divided into uniform lots and each lot shall be sampled by agreement between buyer and seller, unless they have decided otherwise. 2. Increments Increments shall be taken at random from different places and from different levels in the lot. 2.1 Packaged products In the case of packaged products (wooden packages, cardboard packages, bags, etc.), the samples shall be taken at random in accordance with table 2.

Table 2 – Number of packages to be taken

Number of similar packages in the lot Number of packages to be taken,

each constituting an increment Up to 100 5 101 to 300 7 301 to 500 9

501 to 1000 10 Over 1000 15 (min.)

2.2 Products in bulk At least five increments shall be taken from each lot, corresponding to a total mass or a total number of bundles as given in table 3.

Table 3 – Size of increments

Mass of lot (in kg)

or total number of bundles in lot Total mass of increments (in kg) or total number of bundles to be taken

Up to 200 10 201 to 500 20

501 to 1000 30 1001 to 5000 60

Over 5000 100 (min.) In the case of large fruits and vegetables (over 2 kg per unit) the increments shall consist of at least five units.

6

PNS/BAFS 126:2014

Annex 1 (Cont…) 3. Preparation of bulk sample or reduced sample The bulk sample is formed, if required, by assembling and, if possible, mixing the increments. The reduced sample, if required, is obtained by reduction of the bulk sample. On-the-spot examination is carried out on the bulk sample or the reduced sample and this shall be carried out as quickly as possible after sampling in order to avoid any change in the characteristics to be examined. 4. Size of laboratory samples The size of the laboratory samples depends on the laboratory tests to be carried out, which shall be indicated in the contract. Minimum quantities are given in table 4.

Table 4 – Size of laboratory samples

Product Size of laboratory sample

Small fruits, medlars, walnuts, hazelnuts, almonds, chestnuts and vegetables other than those listed below

1 kg

Cherries, morello cherries, plums 2 kg Apricots, bananas, quinces, citrus fruits, peaches, apples, pears, grapes, avocados, garlic, aubergines, beetroots, cucumbers, turnips, cabbages, root vegetables, onions, paprika, radishes, tomatoes

3 kg

Pumpkins. melons, water-melons, pineapples 5 units Cabbages, cauliflowers, red cabbages, lettuces 10 heads Sweet corn 10 cobs Vegetables in bundles 10 bundles

Source: PNS/ISO 874-2011. Fresh Fruits and Vegetables - Sampling.

7

PNS/BAFS 126:2014

Annex 2

Table 5 – Heavy metals for taro

Heavy Metal Maximum level (mg/kg) Arsenic (As) 0.1

Cadmium (Cd) 0.1 Lead (Pb) 0.1

Source: CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Food and Feed.(www.codexalimentarius.org)

8

PNS/BAFS 126:2014

Annex 3

Table 6 – Characteristics of recommended varieties ofgabiin the Philippines

9

Varietal Information

VG-1 (Kalpao)

VG-2 (Iniito)

VG-3 (Dalwangan)

PSB G-4 PSB G-5

Corm Yield, (t/ha) 9.56 6.74 8.19 5.48 5.24

Corm Skin Color

brown with yellowish apical base

pinkish brown tangerine skin (apical light yellow to green skin (tale part of the corm)

brown

purple brown

Corm Cortex Color

light yellow purple with pinkish background

yellow green

light yellow

pink-purple

Corm Flesh Color

creamy yellow light purple with pinkish dots

creamy with yellowish dots

white White

Foliage Color white purple ring; green margin leaves; purple dot at petiole junction; plain green color overleaf; light green underside and white to purplish veins

dark green color in the overleaf; white light green color in the underside

green margin leaves; plain green color for both underside and overside

green leaves; pale green petiole and upper 1/3 is purple

green leaves purple brown petiole with purple lines or stripes

Growth Habit tall, upright slender petiole and produces rhizomes

tall, upright slender petiole and produces rhizomes

tall, upright and slender petiole and rarely produces rhizomes

medium in height and produces many rhizomes

tall and upright slender petiole and produces rhizomes

Maturity Period, (mos.)

8 8 8 8 8

Dry Matter Content, (%)

35.81 44.36 44.18 42.22 40.59

Reaction to Leaf Blight

Resistant Resistant Resistant Resistant Resistant

Recommended Use

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

Year Released 2000 2000 Recommended for Release by

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

PNS/BAFS 126:2014

Annex 3 (Cont…)

Varietal Information NSIC G-6 NSIC G-7 NSIC G-8 NSIC G-9 NSIC G-10

Corm Yield, (t/ha) 10.83 11.62 11.74 10.83 9.28

Corm Skin Color

brown brown brown brown pink purple

Corm Cortex Color

pink purple Pink

Corm Flesh Color

light pink light purple white tinged with purple

white with dominant streaks of purple fibers

white

Foliage Color green leaves with brown veins; purple petioles

green leaves; green petiole

dark green leaves with purple veins, lower 2/3 of petiole is green while the upper portion is purple

dark green leaves, dark purple petiole

green leaves, dark green petioles with pale green in the underside

Growth Habit tall, semi-erect; produces cormels

tall, erect, produces rhizomes

moderately erect, produces rhizomes

Maturity Period, (mos.)

8 8 8 8 8

Dry Matter Content, (%)

33.68 33.82 38.27 45.42 42.86

Reaction to Leaf Blight

Resistant Resistant Resistant Resistant Resistant

Recommended Use

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

staple food and other various delicacies

Year Released 2002 2002 2002 2004 2007 Recommended for Release by

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

PhilRootcrops-VSU

Source: Philippine Rootcrops Research and Training Center (PhilRootcrops).VisayasState University, Baybay, Leyte.

10

PNS/BAFS 126:2014

Appendix A

Photos of Taro                        (a)VG – 1 kalpao(b)VG – 2iniito(c)VG – 3 dalwangan (d)PSB G – 4(e)PSB G – 5 (f)NSIC G – 6              (g) NSIC G – 7 (h) NSIC G – 8 (i)NSIC G – 9        Photos courtesy of Dr. Emma S. Data (PhilRootcrops, Visayas State University)  

   

Fig 1 – Philippines’ varieties of taro

(j)NSIC G – 10

11

PNS/BAFS 126:2014

(a)

(b)

Photos courtesy of (a) www.tean.govt.nz; and (b) www.alibaba.com

Fig 2 – Quality taro

12

PNS/BAFS 126:2014

(a)

(b) Photos courtesy of: (a) Dr. Emma S. Data (PhilRootcrops, Visayas State University); and (b) www.21food.com

Fig 3 – Good packaging practice for taro

13

PNS/BAFS 126:2014

References The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. Agriculture Code. Production, Processing, and Sale of Horticultural Products: Grading, Packing and

Inspecting Horticultural Products. Chapter 91. General Grades and Packs of Fruits and Vegetables. p.11 – 12. (http://tlo2.tlc.state.tx.us).

CAC/GL 21-1997. Principles for the Establishment and Application of Microbiological Criteria for

Foods. Food and Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

CAC/RCP 53-2003. Recommended Code of Hygienic Practice for Fresh Fruits and Vegetables. Food

and Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

CAC/RCP 44-1995. Recommended Code of Practice for Packaging and Transport of Fresh Fruits and

Vegetables. Food and Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

CAC/RCP 1-1969. Recommended Code of Practice – General Principles of Food Hygiene. Food and

Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

Characteristics of Varieties of Gabi in the Philippines.Philippine Rootcrops Research and Training

Center, Visayas State University, Baybay, Leyte. CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Food and Feed.

Food and Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

CODEX STAN 1-985. Codex General Standard for the Labeling of Prepackaged Foods. Food and

Agriculture Organization /World Health Organization Codex Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)

. National Seeds Industry Council. Seed Catalogue. Bureau of Plant Industry. Onwueme, I. C. 1994.Tropical root and tuber crops - Production, perspectives and future prospects.FAO Plant Production & Protection Paper 126, FAO, Rome. 228 pp. Palaniswami, M.S. and K.V. Peter. 2008. Tuber & Root Crops: Vol. 09. Horticulture Science Series. 217 pp. Paull, Robert E. and Ching Cheng Chen. Taro. Department of Tropical Plant and Soil Sciences,

University of Hawaii at Manoa, Honolulu, HI. PNS/ISO 874-2011. Fresh Fruits and Vegetables - Sampling. en.wikipedia.org/wiki/Taro www.docstoc.com/.../Three-varieties-of-taro- www.vegetablesinfo.com/taro/ - EstadosUnidos

PNS/BAFS 126:2014

Department of Agriculture Bureau of Agriculture and Fisheries Standards

Technical Working Group – Development of PNS for Taro

Chair Co – Chair Dr. Rodel G. Maghirang Dr. Leoncia L. Tandang Professor Dean, College of Agriculture Institute of Plant Breeding Benguet State University UP Los Baños, Laguna La Trinidad, Benguet Members Dr. Pablito P. Pamplona Dr. Emma S. Data (Expert Involved) Co-owner Professor VI Triple-P Farms & Nursery Philippine Rootcrops Research Kabacan, Cotabato & Training Center Visayas State University, Baybay, Leyte Dr. Roberto E. Coronel Ms. Solidad Bernardo Professor Emeritus National Agriculture and Fishery CouncilInstitute of Plant Breeding Department of Agriculture UP Los Baños, Laguna

Secretariat

Bureau of Agriculture and Fisheries Standards

Chair

Mr. Leo P. Cañeda, CESO III OIC – Executive Director

Members

Ms. Angelina A. Bondad Chief Science Research Specialist VI

Mr. Mark F. Matubang

Science Research Specialist II

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 920.6131 / 455.2856 / 467.9039

TF/ (632) 455.2858 / 456.6552 E-mail: bafpsda@yahoo.com.ph Website: www.bafps.da.gov.ph