Canadian Grade Compendium: Volume 2 – Fresh Fruit or Vegetables

Fresh Fruit or Vegetable Grades and Requirements

Interpretation

1. The following definition apply in this Volume,

"aggregate area" means an area equivalent to the area of a circle of the diameter specified. (superficie globale)

"condition defect" means any defect that may develop in fresh fruit or vegetables during storage or transit. (défaut d'état)

"decay" means soft, mushy or leaking breakdown of the tissue, from any cause, and commonly known as "soft rot". (pourriture)

"diameter" means the greatest width at right angles to the longitudinal axis. (diamètre)

"miniature vegetable" means a variety of vegetable developed through plant breeding to not exceed a small size when mature but does not include immature or undersize specimens of non-miniature vegetable varieties. (mini-légume)

"permanent defect" means any defect of an unchangeable nature. (défaut permanent)

"properly packaged", in respect of prepackaged fresh fruit or vegetables, means that

• (a) the fresh fruit or vegetables are packaged in a manner that is not likely to result in damage to the fresh fruit or vegetables during handling or transport, and
• (b) the container contains not less than the net quantity of fresh fruit or vegetables declared on the label. (convenablement emballés)

General

2. The grade names and grade requirements for fresh apples are set out in Part 1 Grade Requirements for Fresh Fruit, and those for onions and potatoes are set out in Part 2 Grade Requirements for Fresh Vegetables. See Fresh Fruit and Vegetable Grade Requirements for grade names and grade requirements for other fresh fruit or vegetables, and Canadian Grade Compendium: Volume 9 – Import Grade Requirements for grade names used for imported fresh fruit or vegetables.

3. The grade names and grade requirements, referred to in section 2, do not apply to miniature vegetables.

Part 1 Grade Requirements for Fresh Fruit

Interpretation

4. The following definitions apply in this Part.

"clean" means the fruit is not contaminated and is free from dirt, dust, spray residue, wax marks or other foreign material. (propre)

"fairly clean" means the fruit is not contaminated and is fairly free from dirt, dust, spray residue, wax marks or other foreign material. (passablement propre)

"fairly well formed" means at least one half of the fruit is well formed and the other half deviates only slightly from being well formed. (passablement bien formé)

"hand-picked" means the fruit shows no evidence of rough handling or of having been on the ground. (cueilli à la main)

"mature" means the fruit has reached the stage of development that ensures completion of the ripening process. (à maturité ou mûr)

"miniature apple" means a variety of apple developed through plant breeding to not exceed 51 mm (2 inches) when mature but does not include immature or undersize specimens of non-miniature apple varieties. (mini-pomme)

"reasonably clean" means the fruit is not contaminated and is reasonably free from dirt, dust, spray residue, wax marks or other foreign material. (raisonnablement propre)

"sound" means that, at the time of shipping or repackaging, the fruit is free from condition defects such as decay, breakdown, freezing damage, bitter-pit, soft or shrivelled specimens, overripe specimens, brown core, corky core or other damage adversely affecting the keeping quality of the fruit. (sain)

"wax marks" means a visible wax residue in the form of white streaks, white spots or white areas on the surface of the fruit. (marques de cire)

"well formed" means the fruit is of the shape characteristic of the variety when mature. (bien formé)

Grades and Requirements for Apples

Application

5. The grades and requirements set out in sections 6 to 18 apply to apples of varieties grown from Malus domestica or Malus communis, except for miniature apples, such as Lady apples, of a diameter of 51 mm (2 inches) or less.

Grades and Grade Names

6. The grades and grade names for apples are Canada Extra Fancy, Canada Fancy, Canada Commercial, Canada Hailed, Canada Commercial Cookers, Canada No. 1 Peelers and Canada No. 2 Peelers.

Requirements for All Grades

7. (1) In this section, "sized" means that the apples

• (a) have a minimum diameter of 60 mm (2 ⅜ inches);
• (b) in the case of tiered apples, are packaged by count and
  • (i) if they are of the box count size 100 or of a larger size, do not vary in diameter by more than 8 mm (5/16 inch) in any one package, or
  • (ii) if they are of a smaller size than the box count size 100, do not vary in diameter by more than 6 mm (¼ inch) in any one package; or
• (c) in the case of untiered apples, are packaged in accordance with one of the following diameter size ranges, namely,
  • (i) 60 mm (2 ⅜ inches) to 63 mm (2 ½ inches),
  • (ii) 60 mm (2 ⅜ inches) to 70 mm (2 ¾ inches),
  • (iii) 60 mm (2 ⅜ inches) and up,
  • (iv) 63 mm (2 ½ inches) to 70 mm (2 ¾ inches),
  • (v) 63 mm (2 ½ inches) to 76 mm (3 inches),
  • (vi) 63 mm (2 ½ inches) and up,
  • (vii) 70 mm (2 ¾ inches) to 76 mm (3 inches),
  • (viii) 70 mm (2 ¾ inches) and up, or
  • (ix) 76 mm (3 inches) and up.

(2) In addition to the requirements for each grade and subject to the general tolerances set out in subsections 19(1) and 19(3), apples of all grades, other than Canada Commercial Cookers, Canada No. 1 Peelers and Canada No. 2 Peelers must

• (a) be properly packaged;
• (b) be hand-picked, of one variety and sized;
• (c) be mature, clean and sound;
• (d) meet the colour requirements set out in section 16;
• (e) have the colour intensity set out in section 17;
• (f) be free from bruises that are soft;
• (g) be free from skin punctures that exceed the tolerances set out in Columns 2 and 3 of an item of the Table of Tolerances for Skin Punctures in Apples in Trays or Cells or the Table of Tolerances for Skin Punctures in Apples in Retail Bulk Displays or in Containers Other Than Trays or Cells to section 18 for the grade set out in Column 1 of that item and the type of package or display set out in the title of one of the tables;
• (h) be free from limb rub that is soft;
• (i) when the apples, with the exception of apples of the Fuji variety, are sold after January 31 following the year in which they were harvested, be free from watercore
  • (i) existing around the core and extending to the circular area formed by the vascular bundles,
  • (ii) surrounding the vascular bundles, where the affected areas surrounding three or more adjacent vascular bundles meet or coalesce, or
  • (iii) existing to more than a slight degree outside the circular area formed by the vascular bundles;
• (j) be free from insect larvae and red banded leaf roller damage; and
• (k) be free from a combination of two or more defects referred to in paragraphs (f) to (i) that individually do not exceed their respective tolerances but that in combination affect the appearance, edibility or shipping quality of the apples.

(3) In addition to the requirements for each grade, untiered apples of all grades must have the diameter size range of the apples as set out in paragraph (1)(c) shown on the container's label unless the container

• (a) is transparent;
• (b) is an open basket having a capacity of 12.5 L or less; or
• (c) contains apples of Canada Commercial Cookers grade.

Canada Extra Fancy Grade Requirements

8. (1) In addition to meeting the requirements for all grades set out in section 7, apples graded Canada Extra Fancy must

• (a) be smooth and well formed;
• (b) be free from bruises that
  • (i) individually exceed 19 mm (¾ inch) in diameter, or
  • (ii) affect an aggregate area per apple exceeding 25 mm (1 inch) in diameter;
• (c) be free from hail damage that
  • (i) has broken the skin,
  • (ii) has caused discolouration,
  • (iii) has caused an individual mark exceeding 3 mm (⅛ inch) in diameter, or
  • (iv) affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter;
• (d) be free from limb rub that
  • (i) is depressed,
  • (ii) in the case of apples of the Red Delicious variety, affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter, or
  • (iii) in the case of apples of varieties other than Red Delicious, affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter;
• (e) be free from russeting that
  • (i) is within the stem cavity or calyx basin and is rough and readily apparent and materially affects the appearance of an apple, or
  • (ii) is outside the stem cavity or calyx basin and is
    • (A) rough and affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter,
    • (B) slightly rough and affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter,
    • (C) smooth and solid and in the aggregate affects more than 5% of the surface area of an apple, or
    • (D) smooth and net-like and in the aggregate affects more than 10% of the surface area of an apple;
• (f) be free from scab, including pinpoint scab;
• (g) when the apples are sold before January 1 following the year in which they were harvested, be free from storage scald;
• (h) when the apples are sold after December 31 following the year in which they were harvested, be free from storage scald that affects more than
  • (i) 15% of the surface area of an apple, or
  • (ii) 10%, by count, of the apples in a lot;
• (i) be free from insect damage of any of the following types, namely,
  • (i) pansy spot that affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter,
  • (ii) insect damage other than pansy spot, or
  • (iii) scale and scale spots that
    • (A) exceed two per apple, or
    • (B) affect more than 5%, by count, of the apples in a lot;
• (j) be free from insects and disease;
• (k) be free from Jonathan spot, drought spot or marks resembling drought spot;
• (l) be free from sprayburn and sunscald;
• (m) be free from skin breaks at the stem;
• (n) be free from a combination of two or more defects referred to in paragraphs (b) to (i) that individually do not exceed their respective tolerances but that in combination exceed the greatest area tolerance set out in any of those paragraphs; and
• (o) be free from any other damage or defect or combination of damage and defects that affects the appearance, edibility or shipping quality of the apples.

(2) Despite paragraph 7(2)(b), apples of different varieties packaged in approximately equal proportions in packages not exceeding a capacity of 20 kg (44 lb) and labelled with the words "Gift Pack", "Combination Pack" or "Variety Pack", that in all other respects meet the requirements for Canada Extra Fancy grade, may be designated as Canada Extra Fancy.

Canada Fancy Grade Requirements

9. In addition to meeting the requirements for all grades set out in section 7, apples graded Canada Fancy must

• (a) be smooth and fairly well formed;
• (b) be free from bruises that
  • (i) individually exceed 19 mm (¾ inch) in diameter, or
  • (ii) affect an aggregate area per apple exceeding 25 mm (1 inch) in diameter;
• (c) be free from hail damage that
  • (i) has broken the skin,
  • (ii) affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter, or
  • (iii) has noticeably depressed the affected areas or materially affects the appearance of an apple;
• (d) be free from limb rub that
  • (i) is noticeably depressed, or
  • (ii) affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter;
• (e) be free from russeting that
  • (i) is within the stem cavity or calyx basin and is rough and readily apparent and materially affects the appearance of an apple, or
  • (ii) is outside of the stem cavity or calyx basin and is
    • (A) rough and affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter,
    • (B) slightly rough and affects an aggregate area per apple exceeding 13 mm (½ inch) in diameter,
    • (C) smooth and solid and in the aggregate affects more than 10% of the surface area of an apple, or
    • (D) smooth and net-like and in the aggregate affects more than 25% of the surface area of an apple;
• (f) be free from pinpoint scab;
• (g) be free from scab, other than pinpoint scab, that affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter;
• (h) be free from storage scald that affects more than
  • (i) 15% of the surface of an apple, or
  • (ii) 15%, by count, of the apples in a lot;
• (i) be free from sprayburn and sunscald
  • (i) in the case of apples failing to meet the colour requirements of Canada Extra Fancy grade, or
  • (ii) in the case of apples meeting the colour requirements of Canada Extra Fancy grade, that does not blend with the normal colour of the apples or that is soft or has caused blistering or cracking of the skin;
• (j) be free from insect damage of any of the following types, namely,
  • (i) curculio or plant bug damage that is not completely and smoothly healed over or that shows evidence of penetration below the surface of an apple,
  • (ii) leaf roller damage, other than red banded leaf roller damage, that has deformed an apple or affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter,
  • (iii) three or more insect punctures or stings per apple or any insect punctures or stings that exceed 10 mm (⅜ inch) in depth or 3 mm (⅛ inch) in diameter, inclusive of any encircling discoloured ring,
  • (iv) apple maggot punctures or stings that affect more than 5%, by count of the apples in a lot,
  • (v) pansy spot that affects an aggregate area per apple exceeding 25 mm (1 inch) in diameter, or
  • (vi) scale and scale spots that
    • (A) exceed two per apple, or
    • (B) affect more than 5%, by count, of the apples in a lot;
• (k) be free from insects;
• (l) be free from Jonathan spot, drought spot or marks resembling drought spot;
• (m) be free from skin breaks at the stem;
• (n) be free from a combination of two or more defects referred to in paragraphs (b) to (j) that individually do not exceed their respective tolerances but that in combination exceed the greatest area tolerance set out in any of those paragraphs; and
• (o) be free from any other damage or defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the apples.

10. Despite paragraph 7(2)(b), apples of different varieties packaged in approximately equal proportions in packages not exceeding a capacity of 20 kg (44 lb) and labelled with the words "Gift Pack", "Combination Pack" or "Variety Pack", that in all other respects meet the requirements for Canada Fancy grade, may be designated as Canada Fancy.

Canada Commercial Grade Requirements

11. (1) In addition to meeting the requirements for all grades set out in section 7, apples graded Canada Commercial must

• (a) be free from bruises that affect an aggregate area per apple exceeding 38 mm (1 ½ inches) in diameter;
• (b) be free from hail damage that has
  • (i) not broken the skin but affects an aggregate area per apple exceeding 19 mm (¾ inch) in diameter,
  • (ii) broken the skin and is not well healed,
  • (iii) broken the skin and is well healed but affects an aggregate area per apple exceeding 6 mm (¼ inch) in diameter, or
  • (iv) noticeably depressed the affected areas or seriously affected the appearance of an apple;
• (c) be free from limb rub that affects more than 5% of the surface area of an apple;
• (d) be free from russeting that
  • (i) is smooth and solid and affects an aggregate area per apple exceeding one-half of the surface area of the apple, inclusive of the stem cavity and calyx basin, or
  • (ii) is rough or slightly rough and detracts from the appearance of an apple to a greater degree than the maximum amount of smooth, solid russeting permitted under subparagraph (i);
• (e) be free from scab that affects an aggregate area per apple exceeding 19 mm (¾ inch) in diameter;
• (f) be free from storage scald that affects more than 25% of the surface area of an apple;
• (g) be free from sprayburn and sunscald that
  • (i) is soft or has caused blistering or cracking of the skin, or
  • (ii) affects more than 10% of the surface area of an apple and does not blend with the normal colour of the apple;
• (h) be free from drought spot or marks resembling drought spot that
  • (i) exceed three per apple,
  • (ii) affect an aggregate area per apple exceeding 13 mm (½ inch) in diameter, or
  • (iii) have noticeably depressed or discoloured the affected areas;
• (i) be free from insect damage of any of the following types, namely,
  • (i) curculio or plant bug damage that is not completely and smoothly healed over or that shows evidence of penetration below the surface of an apple,
  • (ii) leaf roller damage, other than red banded leaf roller damage, that affects more than 5% of the surface area of an apple,
  • (iii) four or more insect punctures or stings, other than bud moth stings, per apple,
  • (iv) six or more bud moth stings per apple,
  • (v) any insect punctures or stings that exceed 10 mm (⅜ inch) in depth or 3 mm (⅛ inch) in diameter, inclusive of any encircling discoloured ring,
  • (vi) apple maggot punctures or stings that affect more than 25%, by count, of the apples in a lot, or
  • (vii) scale and scale spots that exceed 10 per apple;
• (j) be free from a combination of two or more defects referred to in paragraphs (a) to (i) that individually do not exceed their respective tolerances but that in combination exceed the greatest area tolerance set out in any of those paragraphs; and
• (k) be free from any other damage or defect or combination of damage and defects that seriously affects the appearance, edibility or shipping quality of the apples.

(2) Apples graded Canada Commercial may be alternatively designated "Canada Cee" or "Canada C".

Canada Hailed Grade Requirements

12. In addition to meeting the requirements for all grades set out in section 7, apples graded Canada Hailed must

• (a) meet the requirements of Canada Commercial grade except those set out in paragraph 11(1)(b);
• (b) have not less than the amount of colour required for Canada Fancy grade as set out in section 16; and
• (c) be free from hail damage that
  • (i) has not broken the skin but affects an aggregate area per apple exceeding 38 mm (1 ½ inches) in diameter,
  • (ii) has broken the skin and is not well healed,
  • (iii) has broken the skin and is well healed but exceeds 10 mm (⅜ inch) in diameter or affects an aggregate area per apple exceeding 25 mm (1 inch) in diameter, or
  • (iv) exceeds 6 mm (¼ inch) in depth.

Canada Commercial Cookers Grade Requirements

13. Subject to the general tolerances set out in subsections 19(1) and 19(3), apples graded Canada Commercial Cookers must

• (a) meet the requirements of Canada Commercial grade, except those set out in paragraphs 7(2)(d) and (e);
• (b) with the exception of apples of the Northern Spy variety and of varieties that mature earlier than Northern Spy, be mature; and
• (c) have a minimum diameter of 63 mm (2 ½ inches) in the case of apples of the Northern Spy variety and a minimum diameter of 57 mm (2 ¼ inches) in the case of apples of other varieties.

Canada No. 1 Peelers Grade Requirements

14. Subject to the general tolerances set out in subsections 19(2) and 19(3), apples graded Canada No. 1 Peelers must

• (a) be of one variety and fairly well formed;
• (b) be fairly clean, mature and sound;
• (c) have a minimum diameter of 57 mm (2 ¼ inches);
• (d) be free from insect larvae; and
• (e) be free from any damage or defect or combination of damage and defects that would cause a loss of more than 5%, by weight, of an apple above that which would normally be lost in commercial preparation.

Canada No. 2 Peelers Grade Requirements

15. Subject to the general tolerances set out in subsections 19(2) and 19(3), apples graded Canada No. 2 Peelers must

• (a) be of one variety;
• (b) be reasonably clean, mature and sound;
• (c) have a minimum diameter of 57 mm (2 ¼ inches);
• (d) be free from insect larvae; and
• (e) be free from any damage or defect or combination of damage and defects that would cause a loss of more than 20%, by weight, of an apple above that which would normally be lost in commercial preparation.

Colour Requirements for Apples

16. Apples graded Canada Extra Fancy, Canada Fancy and Canada Commercial must

• (a) in the case of solid red or fully striped varieties or partially red or partially striped varieties, be of a red or red striped colour on a proportion of their surface area that is at least equal to the percentage set out in item 1 or 2 of columns 2, 3, or 4 of the Table of Colour Requirements for Major Apple Varieties to this section;
• (b) in the case of red cheeked or blush varieties, have the minimum shade of colour described in item 3 of columns 2, 3, or 4 of the Table of Colour Requirements for Major Apple Varieties to this section; and
• (c) in the case of green, yellow or russet varieties, have the colour described in the item 4 of columns 2, 3, or 4 of the Table of Colour Requirements for Major Apple Varieties to this section.

17. The colour intensity, measured with a colorimeter, in varieties of apples, indicated in column 1 for Canada Extra Fancy, Canada Fancy and Canada Commercial grades must be as set out in an item of column 2, 3, or 4 of the Table of Colour Readings for Major Apple Varieties to this section.

Tolerances for Skin Punctures

18. The tolerances for skin punctures in varieties of apples for Canada Extra Fancy, Canada Fancy and Canada Commercial grades set out in column 1, are as set out in columns 2 and 3 of the Table of Tolerances for Skin Punctures in Apples in Trays or Cells or of the Table of Tolerances for Skin Punctures in Apples in Retail Bulk Displays or in Containers Other Than Trays or Cells to this section.

General Tolerances

19. (1) In the grading of apples into Canada Extra Fancy, Canada Fancy, Canada Commercial, Canada Hailed and Canada Commercial Cookers grades, the requirements set out in sections 7 to 13, 16 and 18, as applicable, are considered to be met in the case of a lot of apples when not more than

• (a) 5%, by count, of the apples in the lot have a diameter that is less than 60 mm (2 ⅜ inches), or less than the minimum diameter set out in subparagraphs 7(1)(c)(iv) to (ix), corresponding to the applicable size range;
• (b) 5%, by count, of the apples in the lot have a diameter that is greater than the maximum diameter, if any, set out in paragraph 7(1)(c), corresponding to the applicable size range;
• (c) in the case of a lot of tiered apples, 10% of the packages contain more than 10%, by count, of apples that exceed the maximum diameter variation set out in paragraph 7(1)(b);
• (d) in the case of apples graded Canada Extra Fancy, 5%, by count, of the apples in the lot are fairly well formed;
• (e) in the case of a lot of apples inspected at the time of shipping or repackaging, 10%, by count, of the apples in the lot have defects other than those referred to in paragraphs (a) to (d), including not more than
  • (i) 2% that are affected by decay, and
  • (ii) 5% that have the same defect other than decay; and
• (f) in the case of a lot of apples inspected at a time other than at the time of shipping or repackaging, 10%, by count, of the apples in the lot have permanent defects other than those referred to in paragraphs (a) to (d), including not more than 5% that have the same permanent defect.

(2) In the grading of apples into Canada No. 1 Peelers and Canada No. 2 Peelers grades, the requirements set out in sections 14 and 15, as applicable, are considered to be met when

• (a) in the case of a lot of peeler apples inspected at the time of shipping or repackaging, not more than
  • (i) 5%, by count or by weight, of the apples in the lot are affected by bitter-pit;
  • (ii) in the case of apples graded Canada No. 1 Peelers, 7%, by count or by weight, of the apples in the lot are affected by defects other than bitter-pit; and
  • (iii) in the case of apples graded Canada No. 2 Peelers, 10%, by count or by weight, of the apples in the lot are affected by defects other than bitter-pit.
• (b) in the case of peeler apples inspected at a time other than the time of shipping or repackaging, not more than
  • (i) 7%, by count or by weight, of the apples in the lot are affected by permanent defects, in the case of apples graded Canada No. 1 Peelers; and
  • (ii) 10%, by count or by weight, of the apples in the lot are affected by permanent defects, in the case of apples graded Canada No. 2 Peelers.

(3) Condition defects apply against the grade of a lot of apples only when the lot is inspected at the time of shipping or repackaging.

20. to 89. See Fresh Fruit and Vegetable Grade Requirements for grade names and grade requirements for other fresh fruit.

Part 2 Grade Requirements for Fresh Vegetables

90. to 160. See Fresh Fruit and Vegetable Grade Requirements for grade names and grade requirements for other fresh vegetables.

Grades and Requirements for Onions

Application

161. (1) The grades and requirements set out in sections 162 to 166 apply to onion varieties grown from Allium cepa, green onions and onions with tops being excluded.

(2) In sections 164, 165 and 167, "ovoid specimen" means an onion the length of which is more than one and a half times the diameter. (spécimen ovoïde)

(3) The grades and requirements referred to in subsection (1) do not apply to cippoline onions.

Grades and Grade Names

162. The grades and grade names for onions are Canada No. 1, Canada No. 1 Pickling and Canada No. 2.

Requirements for All Grades

163. (1) In addition to the requirements for each grade and subject to the general tolerances set out in sections 167 and 168, onions of all grades must

• (a) be properly packaged;
• (b) have similar varietal characteristics; and
• (c) be free from thick necks, seed stems and decay.

(2) Despite paragraph (1)(b), onions in packages not exceeding a capacity of 1.36 kg (3 lb) may be of different varieties.

Canada No. 1 Grade Requirements

164. In addition to meeting the requirements for all grades set out in section 163, onions graded Canada No. 1 must

• (a) meet the following requirements in respect of firmness, namely,
  • (i) before September 16 in the year in which they were harvested, yield only slightly to moderate pressure, and
  • (ii) after September 15 in the year in which they were harvested, be firm;
• (b) meet the following requirements in respect of curing, namely,
  • (i) before September 16 in the year in which they were harvested, be cured so that the neck is moderately dry, and
  • (ii) after September 15 in the year in which they were harvested, be cured so that the neck is well dried;
• (c) meet the following requirements in respect of diameter, namely,
  • (i) have a minimum diameter of 44 mm (1 ¾ inches) and a maximum diameter of 76 mm (3 inches),
  • (ii) have a minimum diameter of 44 mm (1 ¾ inches), and
    • (A) meet the diameter size range labelled on the package or on a label attached to the package,
    • (B) be packaged in transparent packaging, or
    • (C) be in a bulk display in a retail store;
  • (iii) have a minimum diameter of 63 mm (2 ½ inches) or greater and be prepackaged in a package on which is optionally labelled, or indicated on a label attached to the package, the size designation "63 mm and up" or "2 ½ inches and up", or the greater minimum size designation that may be applicable,
  • (iv) have a minimum diameter of 32 mm (1 ¼ inches) and a maximum diameter of 51 mm (2 inches) and be prepackaged in a package on which is optionally labelled, or which is indicated on a label attached to the package, the size designation "Small",
  • (v) have a minimum diameter of 76 mm (3 inches) and be prepackaged in a package on which is optionally labelled, or is indicated on a label attached to the package, the size designation "Jumbo",
  • (vi) have a minimum diameter of 13 mm (½ inch) and a maximum diameter of 25 mm (1 inch) and be prepackaged in a package on which is optionally labelled, or indicated on a label attached to the package, the size designation "13 mm to 25 mm" or "½ inch to 1 inch", or
  • (vii) have a minimum diameter of 13 mm (½ inch) and a maximum diameter of 38 mm (1 ½ inches) and be prepackaged in a package on which is optionally labelled, or indicated on a label attached to the package, the size designation "13 mm to 38 mm" or "½ inch to 1 ½ inches";
• (d) be free from ovoid specimens;
• (e) be not of a shape that clearly indicates more than one centre of growth;
• (f) be free from root growth and sprouts;
• (g) be free from peeling that results in more than 25%, by weight, of the onions in a lot having more than 15% of their flesh exposed;
• (h) be free from staining that results in more than 10%, by weight, of the onions in a lot having more than 25% of the surface area stained; and
• (i) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the onions.

Canada No. 1 Pickling Grade Requirements

165. In addition to meeting the requirements for all grades set out in section 163, onions graded Canada No. 1 Pickling must

• (a) yield only slightly to moderate pressure;
• (b) be cured so that the neck of each onion is moderately dried;
• (c) meet the following requirements in respect of diameter:
  • (i) have a minimum diameter of 13 mm (½ inch) and a maximum diameter of 25 mm (1 inch), or
  • (ii) have a minimum diameter of 13 mm (½ inch) and a maximum diameter of 38 mm (1 ½ inches) and be prepackaged in a package on which is optionally labelled the size designation "13 mm to 38 mm" or "½ inch to 1 ½ inches";
• (d) be free from ovoid specimens;
• (e) be not of a shape that clearly indicates more than one centre of growth;
• (f) be free from root growth and sprouts; and
• (g) be free from any other damage or defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the onions.

Canada No. 2 Grade Requirements

166. In addition to meeting the requirements for all grades set out in section 163, onions graded Canada No. 2 must

• (a) respond only slightly to moderate pressure;
• (b) be cured so that the neck of each onion is moderately dried;
• (c) have a minimum diameter of 44 mm (1 ¾ inches);
• (d) not have outer skins broken so as to expose two or more centres of growth; and
• (e) be free from any other damage, defect or combination of damage and defects that seriously affects the appearance, edibility or shipping quality of the onions.

General Tolerances

167. In the grading of onions, the requirements set out in sections 163 to 166, as applicable, are considered to be met in the case of a lot of onions if not more than

• (a) 5%, by weight, of the onions in the lot have less than the minimum diameter;
• (b) 5%, by weight, of the onions in the lot exceed the maximum diameter;
• (c) 15%, by weight, of the onions in the lot in the case of onions graded Canada No. 1, having the size designation "Small" and grown from sets, exceed the maximum diameter during the months of July and August;
• (d) 10%, by weight, of the onions in the lot in the case of onions graded Canada No. 1 Pickling are ovoid specimens; and
• (e) in the case of a lot of onions inspected at the time of shipping or repackaging, 5%, by weight, of the onions in the lot have defects other than those referred to in paragraphs (a) to (d), including not more than 2% that are affected by decay; and
• (f) in the case of a lot of onions inspected at a time other than at the time of shipping or repackaging, 5%, by weight, of the onions in the lot have permanent defects other than those referred to in paragraphs (a) to (d).

168. Condition defects apply against the grade of a lot of onions only when the lot is inspected at the time of shipping or repacking.

169. to 175. See Fresh Fruit and Vegetable Grade Requirements for grade names and grade requirements for other fresh vegetables.

Grades and Requirements for Potatoes

Application

176. The grades and requirements set out in sections 177 to 180 apply to potato varieties grown from Solanum tuberosum, potatoes for seed being excluded.

Grades and Grade Names

177. The grades and grade names for potatoes are Canada No. 1 and Canada No. 2.

Requirements for All Grades

178. (1) In addition to the requirements for each grade and subject to the tolerances set out in section 181, potatoes of all grades must

• (a) be properly packaged;
• (b) be not artificially coloured;
• (c) have similar varietal characteristics;
• (d) be free from damage caused by freezing;
• (e) be free from bacterial ring rot, black heart or other decay;
• (f) be free from insects or worms within the flesh of a potato; and
• (g) if the potatoes are packaged in cartons, meet the following requirements in respect of diameter, weight or count, namely,
  • (i) if the cartons are labelled with
    • (A) a count designation, the potatoes must have a minimum diameter as set out in paragraph 179(2)(i) or (j) or 180(2)(h), according to the variety and grade of the potatoes, or
    • (B) one of the size designations set out in Column 1 of an item of the Table of Minimum and Maximum Weights for Potato Size Designations, the potatoes must meet the minimum weight and maximum weight requirements set out in Columns 2 and 3 respectively of that item,
  • (ii) not more than 10% of the cartons may contain not more than 5% fewer or more potatoes than the count designation shown on the label, and
  • (iii) if the potatoes are packaged in cartons that are labelled with the designation "283 g minimum" or "10 oz minimum", the potatoes have a minimum weight of 283 g (10 oz).

(2) Despite paragraph (1)(c), potatoes meeting the requirements in respect of diameter set out in clauses 179(2)(i)(i)(A) and (iii)(A), in packages of 1.36 kg (3 lb) or less, or 2.27 kg (5 lb), may be of different varietal characteristics if packaged in approximately equal proportions.

Canada No. 1 Grade Requirements

179. (1) In this section, "reasonably clean" means

• (a) the potatoes are reasonably free from dirt, and
• (b) if the potatoes are in a package, there is not more than a slight amount of loose dirt or foreign material in the package. (raisonnablement propres)

(2) In addition to meeting the requirements for all grades set out in section 178, potatoes graded Canada No. 1 must

• (a) be reasonably clean;
• (b) be not materially pointed, materially dumb-bell shaped or otherwise materially deformed;
• (c) not have more than one knob removed, if
  • (i) the area affects more than 5% of the surface area, or
  • (ii) the affected area is rough or jagged;
• (d) be free from any individual or clusters of sprouts that at the time of shipping or repackaging
  • (i) exceed 6 mm (¼ inch) in length, and
  • (ii) affect more than 5% of the potatoes in a lot;
• (e) be free from any individual or clusters of sprouts that at a time other than at the time of shipping or repackaging
  • (i) exceed 13 mm (½ inch) in length, and
  • (ii) affect more than 5% of the potatoes in a lot;
• (f) be not shrivelled or flabby;
• (g) be free from greening that
  • (i) penetrates the flesh of a potato to a depth that when removed causes a loss of more than 5% of the total weight of the potato, or
  • (ii) affects more than 25% of the surface area of a potato;
• (h) except in the case of new potatoes shipped before September 16 in the year in which they were grown, have skins that will not loosen readily during ordinary handling and have not more than 10% of the surface flesh exposed;
• (i) subject to paragraph (j), meet the following requirements in respect of diameter or weight, namely,
  • (i) in the case of a round variety of potatoes,
    • (A) if the potatoes are labelled with the size designation "38 mm to 57 mm" or "1 ½ inches to 2 ¼ inches" or with the words "Small Round", and are packaged in containers of 1.36 kg (3 lb) or less, 2.27 kg (5 lb), 22.7 kg (50 lb), 34 kg (75 lb) or 45.4 kg (100 lb), or in the case of prepackaged potatoes other than consumer prepackaged potatoes, in containers of 50 kg (110 lb), the potatoes must have a minimum diameter of 38 mm (1 ½ inches) and a maximum diameter of 57 mm (2 ¼ inches), and
    • (B) if clause A does not apply, the potatoes must have
      • (I) a minimum diameter of 57 mm (2 ¼ inches) and a maximum diameter of 89 mm (3 ½ inches),
      • (II) a minimum weight of 142 g (5 ounces) and a maximum weight of 340 g (12 ounces), or
      • (III) a minimum diameter of 51 mm (2 inches) or a minimum weight of 113 g (4 ounces), with at least 60%, by weight, of the potatoes having a minimum diameter of 57 mm (2 ¼ inches) or weight of 142 g (5 ounces);
  • (ii) in the case of a long variety of potatoes,
    • (A) if the potatoes are labelled with the size designation "38 mm to 51 mm" or "1 ½ inches to 2 inches", or with the words "Small Long", and are packaged in containers of 1.36 kg (3 lb) or less, 2.27 kg (5 lb), 22.7 kg (50 lb), 34 kg (75 lb) or 45.4 kg (100 lb) or in the case of prepackaged potatoes other than consumer prepackaged potatoes, in containers of 50 kg (110 lb), the potatoes must have a minimum diameter of 38 mm (1 ½ inches) and a maximum diameter of 51 mm (2 inches), except that in the case of long non-russet varieties, the potatoes may have a maximum diameter of 57 mm (2 ¼ inches) if the potatoes are labelled with the words "Non-Russet" in addition and in close proximity to the size designation "38 mm to 57 mm" or "1 ½ inches to 2 ¼ inches" or to the words "Small Long", and
    • (B) if clause (A) does not apply, the potatoes
      • (I) must have a minimum diameter of 51 mm (2 inches) or a minimum weight of 113 g (4 ounces) and a maximum diameter of 89 mm (3 ½ inches) or a maximum weight of 340 g (12 ounces), except that potatoes 89 mm (3 ½ inches) or more in length may have a minimum diameter of 44 mm (1 ¾ inches) and, in either case, at least 60%, by weight, of the potatoes in the lot must have a diameter of at least 57 mm (2 ¼ inches) or a weight of at least 142 g (5 ounces), or
      • (II) if the potatoes are labelled with the size designation "48 mm to 76 mm" or "1 ⅞ inches to 3 inches" and are being sent from one province to another, the potatoes must have a minimum diameter of 48 mm (1 ⅞ inches) and a maximum diameter of 76 mm (3 inches), or a maximum weight of 283 g (10 ounces), and at least 75%, by weight, of the potatoes in the lot have a diameter of at least 51 mm (2 inches) or a weight of at least 113 g (4 ounces), and
  • (iii) if the potatoes
    • (A) are of any variety and are labelled with the size designation "19 mm to 41 mm" or "¾ inch to 1 ⅝ inches", or with the word "Creamer", the potatoes must have a minimum diameter of 19 mm (¾ inch) and a maximum diameter of 41 mm (1 ⅝ inches),
    • (B) are of any variety and are labelled with the size designation "70 mm to 114 mm" or "2 ¾ inches to 4 ½ inches" or with the word "Chef", the potatoes must have
      • (I) a minimum diameter of 70 mm (2 ¾ inches) and a maximum diameter of 114 mm (4 ½ inches), or
      • (II) a minimum weight of 227 g (8 ounces) and a maximum weight of 794 g (28 ounces); or
    • (C) are of any variety and are labelled with the size designation "76 mm to 114 mm" or "3 inches to 4 ½ inches" or with the word "Large", the potatoes must have
      • (I) a minimum diameter of 76 mm (3 inches) and a maximum diameter of 114 mm (4 ½ inches), or
      • (II) a minimum weight of 283 g (10 ounces) and a maximum weight of 794 g (28 ounces);
• (j) in the case of new potatoes, meet the requirements in respect of diameter or weight that are set out in paragraph (i), except that new potatoes required by that paragraph to have a minimum diameter of 51 mm (2 inches) or a minimum weight of 113 g (4 ounces), or a minimum diameter of 57 mm (2 ¼ inches) or a minimum weight of 142 g (5 ounces), may have a minimum diameter of 48 mm (1 ⅞ inches) if the new potatoes are
  • (i) of a round variety and are sent before October 1 in the year in which they were grown, or
  • (ii) of a long variety and are sent before July 1 in the year in which they were grown;
• (k) be free from blight;
• (l) be free from surface scab affecting more than 5% of the surface area of a potato;
• (m) be free from sunburn that, when removed, causes a loss of more than 5% of the weight of the potato;
• (n) be free from wireworm or grass root holes that
  • (i) affect the flesh of the potato, and
  • (ii) when removed, causes a loss of more than 5% of the weight of the potato;
• (o) be free from any of the following types of damage that materially affect the appearance of a potato, namely,
  • (i) enlarged lenticels,
  • (ii) russet scab,
  • (iii) rhizoctonia,
  • (iv) growth cracks, and
  • (v) external discolouration;
• (p) be free from any of the following types of damage that cannot be removed without the loss of more than 5% of the weight of a potato, namely,
  • (i) internal discolouration, and
  • (ii) ingrown sprouts;
• (q) be free from any of the following types of damage that materially affect the appearance of a potato or cannot be removed without the loss of more than 5% of the weight of a potato, namely,
  • (i) bruises,
  • (ii) air cracks,
  • (iii) pitted scab, and
  • (iv) flea-beetle damage;
• (r) be free from hollow heart that
  • (i) affects an area more than that of a circle of 13 mm (½ inch) in diameter in a potato 63 mm (2 ½ inches) in diameter or 170 g (6 ounces) in weight, and
  • (ii) in the case of a potato that has a greater or lesser diameter or weight than that set out in subparagraph (i), affects an area that exceeds that of a circle of a diameter that is proportional to the diameter or weight of the potato, set out in that subparagraph;
• (s) be free from any damage, defect or combination of damage and defects that materially affects the appearance of a potato, including healed-over flesh, rhizoctonia or silver scurf; and
• (t) be free from any other damage, defect or combination of damage and defects that
  • (i) affects the edibility or shipping quality of the potatoes, or
  • (ii) affects the flesh of a potato and cannot be removed without the loss of more than 5% of the weight of the potato.

Canada No. 2 Grade Requirements

180. (1) In this section, "slightly dirty" means

• (a) there is an appreciable amount of dirt adhering to the potatoes; and
• (b) if the potatoes are in a package, there is not more than a moderate amount of loose dirt or foreign material in the package.

(2) In addition to meeting the requirements for all grades set out in section 178, potatoes graded Canada No. 2 must

• (a) be not more than slightly dirty;
• (b) be not seriously pointed, seriously dumb-bell shaped or otherwise seriously deformed;
• (c) be free from any individual or clusters of sprouts that at the time of shipping or repackaging
  • (i) exceed 13 mm (½ inch) in length, and
  • (ii) affect more than 10% of the potatoes in the lot;
• (d) be free from any individual or clusters of sprouts that at a time other than at the time of shipping or repackaging
  • (i) exceed 25 mm (1 inch) in length, and
  • (ii) affect more than 10% of the potatoes in the lot;
• (e) have not had their appearance materially affected by the removal of knobs;
• (f) be free from greening that
  • (i) penetrates the flesh of a potato to a depth that when removed causes a loss of more than 10% of the total weight of the potato, or
  • (ii) affects more than 50% of the surface area of a potato;
• (g) be reasonably firm;
• (h) have a minimum diameter of 44 mm (1 ¾ inches) and a maximum diameter of 114 mm (4 ½ inches) or a maximum weight of 794 g (28 ounces) with not less than 75% by weight of the potatoes in the lot having a diameter of at least 51 mm (2 inches) or a weight of at least 113 g (4 ounces);
• (i) be free from blight that
  • (i) is not dry, or
  • (ii) is dry but cannot be removed without the loss of more than 5% of the weight of a potato;
• (j) be free from surface scab that affects more than 25% of the surface area of a potato;
• (k) be free from wireworm or grass root holes that affect the flesh of a potato and cannot be removed without the loss of more than 10% of the weight of the potato;
• (l) be free from any of the following types of damage that seriously affect the appearance of a potato, namely,
  • (i) enlarged lenticels,
  • (ii) russet scab,
  • (iii) rhizoctonia,
  • (iv) growth cracks, and
  • (v) external discolouration;
• (m) be free from any of the following types of damage that cannot be removed without the loss of more than 10% of the weight of a potato, namely,
  • (i) sunburn,
  • (ii) internal discolouration, and
  • (iii) ingrown sprouts;
• (n) be free from any of the following types of damage that seriously affect the appearance of a potato or cannot be removed without the loss of more than 10% of the weight of the potato, namely,
  • (i) bruises,
  • (ii) air cracks,
  • (iii) pitted scab, and
  • (iv) flea-beetle damage;
• (o) be free from hollow heart that
  • (i) affects an area more than that of a circle of 19 mm (¾ inch) in diameter in a potato 63 mm (2 ½ inches) in diameter or 170 g (6 ounces) in weight, and
  • (ii) in the case of a potato that has a greater or lesser diameter or weight than that set out in subparagraph (i), affects an area that exceeds that of a circle of a diameter that is proportional to the diameter or weight of the potato, set out in that subparagraph;
• (p) be free from any other damage or defect or a combination of damage and defects that
  • (i) seriously affects the appearance, edibility or shipping quality of the potatoes, or
  • (ii) affects the flesh of a potato and cannot be removed without the loss of more than 10% of the weight of the potato.

General Tolerances

181. (1) In the grading of potatoes into Canada No. 1 grade, the requirements set out in sections 178 and 179, as applicable, are considered to be met in the case of a lot of potatoes if not more than

• (a) 10%, by weight, of the potatoes in the lot have more than 10% of the surface flesh exposed;
• (b) 3%, by weight, of the potatoes in the lot are smaller than the required or specified minimum size, or, in the case of potatoes packaged to meet a minimum size of 57 mm (2 ¼ inches) or larger in diameter or 142 grams (5 ounces) or more in weight, 5%, by weight, of the potatoes in the lot are smaller than the required or specified size;
• (c) 10%, by weight, of the potatoes in the lot are larger than any required or specified maximum size; and
• (d) in the case of a lot of potatoes inspected at the time of shipping or repackaging,
  • (i) 5%, by weight, of the potatoes in the lot are affected by sprouts; and
  • (ii) 8%, by weight, of the potatoes in the lot have defects other than sprouts and those referred to in paragraphs (a), (b), and (c) including not more than
    • (A) 5% that are affected by external defects,
    • (B) 5% that are affected by internal defects, and
    • (C) 1% that are affected by decay; and
• (e) in the case of a lot of potatoes inspected at a time other than at the time of shipping or repackaging, 8%, by weight, of the potatoes in the lot have permanent defects other than those referred to in paragraphs (a), (b), and (c) including not more than
  • (i) 5% that are affected by external defects that are permanent, and
  • (ii) 5% that are affected by internal defects that are permanent.

(2) In the grading of potatoes into Canada No. 2 grade, the requirements set out in sections 178 and 180, as applicable, are considered to be met in the case of a lot of potatoes if not more than

• (a) 3%, by weight, of the potatoes in the lot are smaller than the required or specified minimum size, or, in the case of potatoes packaged to meet a minimum size of 57 mm (2 ¼ inches) or larger in diameter or 142 grams (5 ounces) or more in weight, 5%, by weight, of the potatoes in the lot are smaller than the required or specified size;
• (b) 10%, by weight, of the potatoes in the lot are larger than any required or specified maximum size;
• (c) in the case of a lot of potatoes inspected at the time of shipping or repacking,
  • (i) 10%, by weight, of the potatoes in the lot are affected by sprouts; and
  • (ii) 10%, by weight, of the potatoes in the lot have defects other than sprouts and those referred to in paragraphs (a) and (b), including not more than
    • (A) 6% that are affected by external defects,
    • (B) 6% that are affected by internal defects, and
    • (C) 1% that are affected by decay; and
• (d) in the case of a lot of potatoes inspected at a time other than at the time of shipping or repackaging, 10%, by weight, of the potatoes in the lot have permanent defects other than those referred to in paragraphs (a) and (b), including not more than
  • (i) 6% that are affected by external defects that are permanent, and
  • (ii) 6% that are affected by internal defects that are permanent.

(3) Condition defects only apply against the grade of a lot of potatoes when the lot is inspected at the time of shipping or repacking.

182. to 206. See Fresh Fruit and Vegetable Grade Requirements for grade names and grade requirements for other fresh vegetables.