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UNECE STANDARD WHOLE DRIED CHILLI PEPPERS
Gastón Esparza Frausto Luís E. Martinez Senties Gabriela A. Jimenez Rodríguez

DEFINITION OF PRODUCE

This standard applies to whole dried chili peppers of varieties (cultivars) grown from Capsicum annum L., (Commercial types: Ancho, de Arbol, Guajillo, Mulato, Pasilla and Puya) intended for direct consumption or for food when intended to be mixedwith other products for direct consumption without further processing. This standard does not apply to whole dry chili peppers for industrial processing.

DEFINITION OF PRODUCE Chilies grown and harvested either when fruits were dried naturally in the plant or when fruits have achieved maturity and are artificially dehydrated with high temperature forced air.

DEFINITION OF PRODUCE DEFINITION OF PRODUCE
WHOLE DRIED CHILI PEPPERS

PASILLA

GUAJILLO

PUYA

ANCHO

MULATO

DE ARBOL

PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS DRIED AND PACKED IN ACCORDANCE WITH MOISTURE CONTENT
Chili type Ancho De Arbol Guajillo Mulato Maximum moisture content (%) 12.5 9.0 13.5 12.5

Pasilla Puya

13.5 10.0

PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS INTACT: however, slight superficial damage is not defect SOUND: produce affected by rotting or deterioration such as to make it unfit for consumption is excluded

PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS CLEAN: practically free of any visible foreign matter SHAPE AND COLOUR: characteristic of chili types

PASILLA

GUAJILLOPUYA

ANCHO

MULATO

DE ARBOL

PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS Free from blemishes, areas of discolouration or spread stains in
pronounced contrast with the rest of the produce

PROVISIONS CONCERNING QUALITY A. MIMIMUM REQUIREMENTS Free from mould filaments visible to the naked eye

PROVISIONS CONCERNING QUALITY B. CLASIFICATION EXTRA CLASS: Dry chilies inthis class must be of superior quality.
They must be characteristic of the variety and/or commercial type as regards development, shape and colour. They must be free from defects with the exception of very slight superficial defects provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

CLASS I : Dry chilies in thisclass must be of good quality. They must
be characteristic of the variety and/or commercial type. However some slight defects in shape, in colour or skin may be allowed.

CLASS II : This class includes dry chillies that do not qualify for
inclusion in the higher classes but satisfy the minimum requirements specified above. They must be characteristic of the variety and/or commercial type.Defects in shape, colour or skin may be allowed

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
GUAJILLO DRY CHILI

EXTRA

CLASS I

CLASS II

CLASS NOT ALLOWED

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
ANCHO DRY CHILI

EXTRA

CLASS I

CLASS II

CLASS NOT ALLOWED

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
MULATO DRY CHILI

EXTRA

CLASS I

CLASS II

CLASS NOTALLOWED

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
PASILLA DRY CHILI

EXTRA O FLOR

CLASS I

CLASS II

CLASS NOT ALLOWED

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
PUYA DRY CHILI

EXTRA

PCLASS I A

CLASS II

CLASS NOT ALLOWED

PROVISIONS CONCERNING QUALITY B. CLASIFICATION
De ARBOL DRY CHILI

NOT APLICABLE

EXTRA

PCLASS I

CLASS II

CLASS NOTALLOWED

PROVISIONS CONCERNING SIZING
Chili size, being a commercial differentiation parameter, is strongly recommended. Sizing is determined according to the length (measure from the apex of the fruit without considering the peduncle), width (at the broader part of the fruit - shoulder) and weight (including the peduncle).

PROVISIONS CONCERNING SIZING

PASILLA

GUAJILLO

PUYA

ANCHO...
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