Canadian Grade Compendium
Volume 2 - Fresh Fruit or Vegetables

Part 2 Grade Requirements for Fresh Vegetables

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Interpretation

91. The following definitions apply in this Part.

"rutabaga" means that vegetable commonly known as "swede turnip" but does not include the usually smaller species commonly known as "summer turnip". (rutabaga)

"sound" means that, at the time of shipping or repackaging, the vegetables are free from condition defects such as decay, breakdown, freezing damage, soft or shrivelled specimens, overripe specimens or other damage adversely affecting their keeping quality. (sain)

"wrapper leaves" means all leaves that do not closely enfold the compact portion of the head. (feuilles enveloppantes)

Grades and Requirements for Asparagus

Application

92. The grades and requirements set out in sections 93 to 97 apply only to green-coloured asparagus of varieties grown from Asparagus officinalis.

Grades and Grade Names

93. (1) The grades and grade names for asparagus are Canada No. 1, Canada No. 1 Slender and Canada No. 2.

(2) If asparagus is marketed as diameter graded, one of the designations set out in subsection (3), determined according to the diameter of the asparagus stalks, must be used in addition to the grade name.

(3) For the purposes of subsection (2), "diameter graded" means graded, according to the diameter of the asparagus stalks, into one of three diameter size ranges that have the following designations

  • (a) "Medium", if the asparagus stalks have a minimum diameter of 8 mm (5/16 inch) and a maximum diameter of 14 mm (9/16 inch);
  • (b) "Large", if the asparagus stalks have a minimum diameter of 13 mm (½ inch) and a maximum diameter of 21 mm (13/16 inch); and
  • (c) "Jumbo", if the asparagus stalks have a minimum diameter of 19 mm (¾ inch).

Requirements for All Grades

94. In addition to the requirements for each grade and subject to the general tolerances set out in section 98, asparagus of all grades must

  • (a) be properly packaged;
  • (b) have not more than 15% of each stalk coloured white;
  • (c) be trimmed so that the butts of the stalks are squarely, smoothly and evenly cut and are free from stringy or frayed ends;
  • (d) have stalks of a minimum diameter of 8 mm (5/16 inch), except when diameter grading designations are used in accordance with subsections 93(2) and (3);
  • (e) have stalks of a minimum length of 140 mm (5 ½ inches);
  • (f) if packaged in a pyramid-type package that holds 9 kg (20 lb) of asparagus, have a maximum length of 230 mm (9 inches); and
  • (g) be free from decay.

Canada No. 1 Grade Requirements

95. In addition to meeting the requirements for all grades set out in section 94, asparagus graded Canada No. 1 must

  • (a) be fresh;
  • (b) be free from stalks having tips that are broken or spreading, or that have a seedy appearance;
  • (c) if prepackaged, have stalks that vary by not more than 38 mm (1 ½ inches) in length; and
  • (d) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the asparagus.

Canada No. 1 Slender Grade Requirements

96. In addition to meeting the requirements for all grades set out in section 94, asparagus graded Canada No. 1 Slender must

  • (a) be fresh;
  • (b) be free from stalks having tips that are broken or spreading;
  • (c) be not seriously affected by tips that have a seedy appearance;
  • (d) have stalks of a maximum diameter of 9 mm (3/64 inch);
  • (e) if prepackaged, have stalks that vary by not more than 38 mm (1 ½ inches) in length; and
  • (f) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the asparagus.

Canada No. 2 Grade Requirements

97. In addition to meeting the requirements for all grades set out in section 94, asparagus graded Canada No. 2 must be free from any damage or defect or combination of damage or defects that seriously affects the appearance, edibility or shipping quality of the asparagus.

General Tolerances

98. (1) In the grading of asparagus, the requirements set out in sections 95 to 97, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the asparagus in a lot inspected at the time of shipping or repackaging have defects, including not more than
    • (i) 1% that is affected by decay, and
    • (ii) 5% that has the same defect other than decay;
  • (b) not more than 10% by count of the asparagus in a lot inspected at a time other than at the time of shipping or repackaging has defects, including not more than 5% that has the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 10% by count of the asparagus in the lot fails to meet the diameter or length requirements for the grade, and
    • (ii) 10% of the packages contain stalks that exceed the maximum length variation for the grade.

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

Grades and Requirements for Beets

Application

99. The grades and requirements set out in sections 100 to 103 apply to beets of varieties grown from Beta vulgaris, beets with tops being excluded.

Grades and Grade Names

100. The grades and grade names for beets are Canada No. 1 and Canada No. 2.

Requirements for All Grades

101. In addition to the requirements for each grade, and subject to the general tolerances set out in sections 104 and 105, beets of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be not trimmed into the shoulder;
  • (d) be not soft, flabby, shrivelled or woody in texture; and
  • (e) be free from decay.

Canada No. 1 Grade Requirements

102. In addition to meeting the requirements for all grades set out in section 101, beets graded Canada No. 1 must

  • (a) be reasonably clean;
  • (b) have the shape characteristics of the variety;
  • (c) be not rough, ridged or misshapen;
  • (d) be trimmed so that the length of the tops of 75%, by weight, of the beets in a lot do not exceed 13 mm (½ inch) and the length of the tops of the other beets do not exceed 25 mm (1 inch);
  • (e) meet the following requirements in respect of diameter, namely,
    • (i) have a minimum diameter of 32 mm (1 ¼ inches) and a maximum diameter of 76 mm (3 inches), or
    • (ii) have a minimum diameter of 25 mm (1 inch) and
      • (A) conform to the diameter size range labelled on the package or on a label attached to the package,
      • (B) be packaged in a transparent package, or
      • (C) be in a bulk display in a retail store;
  • (f) be free from any other damage, defect or combination of damage and defects that
    • (i) materially affects the appearance, edibility or shipping quality of the beets, or
    • (ii) cannot be removed without the loss of more than 5% of the total weight of the beet.

Canada No. 2 Grade Requirements

103. In addition to meeting the requirements for all grades set out in section 101, beets graded Canada No. 2 must

  • (a) be not so deformed that their appearance is seriously affected;
  • (b) be trimmed so that the tops do not exceed 25 mm (1 inch) in length;
  • (c) meet the following requirements in respect of diameter, namely,
    • (i) have a maximum diameter of 32 mm (1 ¼ inches), or
    • (ii) have a minimum diameter of 25 mm (1 inch) and
      • (A) conform to the diameter size range labelled on the package or on a label attached to the package,
      • (B) are packaged in a transparent package, or
      • (C) are in a bulk display in a retail store; and
  • (d) be free from any other damage, defect or combination of damage and defects that
    • (i) seriously affects the appearance, edibility or shipping quality of the beets, or
    • (ii) cannot be removed without the loss of more than 10% of the total weight of a beet.

General Tolerances

104. In the grading of beets, the requirements set out in sections 102 and 103, as applicable, are considered to be met if

  • (a) not more than 4%, by weight, of the beets in the lot have less than the minimum diameters set out in paragraph 102(e) or 103(c);
  • (b) not more than 8%, by weight, of the beets in the lot exceed the maximum diameter set out in subparagraph 102(e)(i) or the diameter labelled on the package or on the label attached to the package;
  • (c) in the case of a lot of beets inspected at the time of shipping or repackaging, not more than 6%, by weight, of the beets in the lot have defects other than those referred to in paragraphs (a) and (b), including not more than 2% that are affected by decay; and
  • (d) in the case of a lot of beets inspected at a time other than at the time of shipping or repackaging, not more than 6%, by weight, of the beets in the lot have permanent defects other than those referred to in paragraphs (a) and (b).

105. Condition defects apply against the grade of a lot of beets only when the lot is inspected at the time of shipping or repackaging.

Grades and Requirements for Brussels Sprouts

Application

106. The grades and requirements set out in sections 107 to 110 apply to Brussels sprouts, being the axillary buds growing along the vertical stem of varieties grown from Brassica oleracea var. gemmifera, with Brussels sprouts remaining attached to the vertical stem being excluded.

Grades and Grade Names

107. The grades and grade names for Brussels sprouts are Canada No. 1 and Canada No. 2.

Requirements for All Grades

108. In addition to the requirements for each grade and subject to the general tolerances set out in section 111, Brussels sprouts of all grades must

  • (a) have been removed from the stalk;
  • (b) be properly packaged;
  • (c) be not withered or burst;
  • (d) not plainly show the formation of a seed stem;
  • (e) be free from decay;
  • (f) have a minimum diameter of 25 mm (1 inch);
  • (g) have a maximum length of 70 mm (2 ¾ inches); and
  • (h) be free from insect damage that materially affects the appearance, edibility or shipping quality of the Brussels sprouts.

Canada No. 1 Grade Requirements

109. In addition to meeting the requirements for all grades set out in section 108, Brussels sprouts graded Canada No. 1 must

  • (a) be of a good characteristic green colour;
  • (b) have a maximum diameter of 51 mm (2 inches);
  • (c) yield only slightly to moderate pressure; and
  • (d) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the Brussels sprouts.

Canada No. 2 Grade Requirements

110. In addition to meeting the requirements for all grades set out in section 108, Brussels sprouts graded Canada No. 2 must

  • (a) be of a colour not lighter than yellowish-green;
  • (b) be of a reasonable weight for their size, but may have considerable open spaces between the leaves in the lower portion of the head;
  • (c) be not soft or puffy; and
  • (d) 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 Brussels sprouts.

General Tolerances

111. (1) In the grading of Brussels sprouts, the requirements set out in sections 109 and 110, as applicable, are considered to be met when

  • (a) not more than 10%, by weight, of the Brussels sprouts in a lot inspected at the time of shipping or repackaging have defects, including not more than
    • (i) 2% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay;
  • (b) not more than 10%, by weight, of the Brussels sprouts in a lot inspected at a time other than at the time of shipping or repackaging have defects, including not more than 5% that have the same permanent defect; and
  • (c) in either case referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by weight, of the Brussels sprouts in the lot have less than the minimum diameter set out in paragraph 108(f),
    • (ii) in the case of Brussels sprouts graded Canada No. 1, 5%, by weight, of the Brussels sprouts in the lot exceed the maximum diameter set out in paragraph 109(b), and
    • (iii) 10%, by weight, of the Brussels sprouts in the lot exceed the maximum length set out in paragraph 108(g).

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

Grades and Requirements for Cabbages

Application

112. The grades and requirements set out in sections 113 to 116 apply to headed cabbages of varieties grown from Brassica oleracea var. capitata or Brassica oleracea var. bullata, including red cabbages and pointed cabbages.

Grades and Grade Names

113. The grades and grade names for cabbages are Canada No. 1 and Canada No. 2.

Requirements for All Grades

114. In addition to the requirements for each grade and subject to the general tolerances set out in sections 117 and 118, cabbages of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be trimmed so that the butts are no longer than 13 mm (½ inch) and there are no more than six wrapper leaves per head;
  • (d) have heads that are not withered or burst;
  • (e) have heads that do not plainly show the formation of a seed stem; and
  • (f) be free from decay.

Canada No. 1 Grade Requirements

115. In addition to meeting the requirements for all grades set out in section 114, cabbages graded Canada No. 1 must

  • (a) have, in the case of cabbages of the Savoy type, heads that are not soft;
  • (b) have, in the case of cabbages of types other than Savoy, heads that yield only slightly to pressure;
  • (c) have all outer leaves that are damaged by worms, disease or other factors removed;
  • (d) if prepackaged, not vary by more than 51 mm (2 inches) in diameter; and
  • (e) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the cabbages.

Canada No. 2 Grade Requirements

116. In addition to meeting the requirements for all grades set out in section 114, cabbages graded Canada No. 2 must

  • (a) have heads that are not soft; and
  • (b) be free from any other damage, defect or combination of damage and defects that
    • (i) seriously affects the appearance, edibility or shipping quality of the cabbages, or
    • (ii) cannot be removed without the loss of more than 15% of the edible portion of a head of cabbage.

General Tolerances

117. In the grading of cabbage, the requirements set out in sections 115 to 116, as applicable, are considered to be met in the case of a lot of cabbage when not more than

  • (a) in the case of a lot of cabbage inspected at the time of shipping or repackaging, 10%, by count, of the cabbages in the lot have defects, including not more than
    • (i) 2% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay; and
  • (b) in the case of a lot of cabbage inspected at a time other than at the time of shipping or repackaging, 10%, by count, of the cabbages in the lot have permanent defects, including not more than 5% that have the same permanent defect.

118. Condition defects apply against the grade of a lot of cabbage only when the lot is inspected at the time of shipping or repackaging.

Grades and Requirements for Carrots

Application

119. The grades and requirements set out in sections 120 to 123 apply to carrots of varieties grown from Daucus carota, carrots with tops being excluded.

Grades and Grade Names

120. The grades and grade names for carrots are Canada No. 1 and Canada No. 2.

Requirements for All Grades

121. In addition to the requirements for each grade and subject to the general tolerances set out in sections 124 and 125, carrots of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics, or be in accordance with the variety or color labelled on the package;
  • (c) be not forked;
  • (d) be not trimmed into the crown;
  • (e) be not soft, flabby, shrivelled or woody in texture;
  • (f) be free from decay; and
  • (g) have a minimum length of 114 mm (4 ½ inches).

Canada No. 1 Grade Requirements

122. In addition to meeting the requirements for all grades set out in section 121, carrots graded Canada No. 1 must

  • (a) be reasonably clean;
  • (b) be not materially rough, misshapen or affected by secondary rootlets;
  • (c) be trimmed so that the length of the tops of 75% by weight of the carrots in a lot does not exceed 13 mm (½ inch) and the length of the tops of the other carrots does not exceed 25 mm (1 inch);
  • (d) meet the following requirements in respect of diameter, namely,
    • (i) have a minimum diameter of 25 mm (1 inch) and a maximum diameter of 44 mm (1 ¾ inches),
    • (ii) have a minimum diameter of 19 ¾mm (¾ inch) and
      • (A) conform to the diameter size range labelled on the package or on a label attached to the package,
      • (B) be packaged in a transparent package, or
      • (C) be in a bulk display in a retail store, or
    • (iii) have a minimum diameter of 38 mm (1 ½ inches) or greater and be prepackaged in a package on which is labelled, or indicated on a label attached to the package, the size designation "38mm and up" or "1 ½ inches and up", or the greater minimum size designation that may be applicable;
  • (e) be free from crown damage caused by mechanical injury that
    • (i) exceeds 13 mm (½ inch) in depth,
    • (ii) has become noticeably discoloured, or
    • (iii) affects an aggregate area exceeding two-thirds the diameter of the carrot;
  • (f) be free from broken carrots
    • (i) that do not conform to the general shape of a carrot,
    • (ii) that,
      • (A) in the case of cylindrical types of carrots, are less than 152 mm (6 inches) in length, and
      • (B) in the case of other types of carrots, are less than 152 mm (6 inches) in length and have a tip diameter greater than half the diameter of the carrot, or
    • (iii) that have a rough or jagged cut or break;
  • (g) be free from fresh cracks that
    • (i) are not clean,
    • (ii) are more than 3 mm (⅛ inch) in width,
    • (iii) are more than 6 mm (¼ inch) in depth, or
    • (iv) exceed one-third of the length of the carrot;
  • (h) be free from sunburn that
    • (i) extends more than 13 mm (½ inch) below the outer edge of the crown, or
    • (ii) affects more than 10%, by weight, of the carrots in a lot, with the exception of sunburn affecting only the crown and not extending below the outer edge of the crown; and
  • (i) be free from any other damage, defect or combination of damage and defects that
    • (i) materially affects the appearance, edibility or shipping quality of the carrots, or
    • (ii) cannot be removed without a loss of more than 5% of the total weight of a carrot.

Canada No. 2 Grade Requirements

123. In addition to meeting the requirements for all grades set out in section 121, carrots graded Canada No. 2 must

  • (a) be not so deformed that the appearance of the carrots is seriously affected;
  • (b) be trimmed so that the tops do not exceed 25 mm (1 inch) in length;
  • (c) have a minimum diameter of 19 mm (¾ inch);
  • (d) be free from sunburn that extends more than 25 mm (1 inch) below the outer edge of the crown; and
  • (e) be free from any other damage, defect or combination of damage and defects that
    • (i) seriously affects the appearance, edibility or shipping quality of the carrots, or
    • (ii) cannot be removed without the loss of more than 10% of the total weight of a carrot.

General Tolerances

124. In the grading of carrots, the requirements set out in sections 122 and 123, as applicable, are considered to be met if,

  • (a) in the case of a lot of carrots inspected at the time of shipping or repackaging, not more than 10%, by weight, of the carrots in the lot have defects, including not more than
    • (i) 4% that have less than the minimum diameter or length,
    • (ii) 8% that exceed the maximum diameter,
    • (iii) 5% that have the same defect other than a defect referred to in subparagraphs (i) or (ii), and
    • (iv) 2% that are affected by decay; and
  • (b) in the case of a lot of carrots inspected at a time other than at the time of shipping or repackaging, not more than 10%, by weight, of the carrots in the lot have permanent defects, including not more than
    • (i) 4% that have less than the minimum diameter or length,
    • (ii) 8% that exceed the maximum diameter, and
    • (iii) 5% that have the same permanent defect other than a defect referred to in subparagraphs (i) or (ii).

125. Condition defects apply against the grade of a lot of carrots only when the lot is inspected at the time of shipping or repackaging.

Grades and Requirements for Cauliflower

Application

126. The grades and requirements set out in sections 127 to 130 apply to cauliflower of varieties grown from Brassica oleracea var. botrytis.

Grades and Grade Names

127. The grades and grade names for cauliflower are Canada No. 1 and Canada No. 2.

Requirements for All Grades

128. In addition to the requirements for each grade and subject to the general tolerances set out in section 131, cauliflower of all grades must

  • (a) be properly packaged;
  • (b) have no heads of abnormal colour; and
  • (c) be free from decay.

Canada No. 1 Grade Requirements

129. In addition to meeting the requirements for all grades set out in section 128, cauliflower graded Canada No. 1 must

  • (a) have compact heads;
  • (b) have superfluous leaves removed but the heads, unless individually wrapped, are protected by a ring of wrapper leaves;
  • (c) have wrapper leaves that are fresh, green and not damaged or unsightly;
  • (d) have no overmature heads that are loose, open or turning yellow;
  • (e) have no heads with a loose or granular appearance commonly known as "riciness";
  • (f) be free from enlarged bracts having grown up through and extended beyond the curd and materially affecting the appearance of the head;
  • (g) be free from stems of the individual flower buds that have begun to elongate, causing the surface of the head to have a fuzzy appearance;
  • (h) have a minimum diameter of 102 mm (4 inches);
  • (i) if prepackaged, not vary by more than 51 mm (2 inches) in diameter; and
  • (j) be free from any other damage, defect or combination of damage and defects that
    • (i) materially affects the appearance, edibility or shipping quality of the cauliflower, or
    • (ii) seriously affects the wrapper leaves.

Canada No. 2 Grade Requirements

130. In addition to meeting the requirements for all grades set out in section 128, cauliflower graded Canada No. 2 must

  • (a) have fairly compact heads; and
  • (b) be free from any damage, defect or combination of damage and defects that
    • (i) seriously affects the appearance, edibility or shipping quality of the cauliflower, or
    • (ii) cannot be removed without altering the shape of a head.

General Tolerances

131. (1) In the grading of cauliflower, the requirements set out in sections 129 and 130, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the cauliflower, in a lot inspected at the time of shipping or repacking have defects, including not more than
    • (i) 2% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay;
  • (b) not more than 10%, by count, of the cauliflower in a lot inspected at a time other than at the time of shipping or repackaging have defects, including not more than 5% that have the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), in the case of cauliflower graded Canada No. 1, not more than
    • (i) 5%, by count, of the cauliflower in the lot, have less than the minimum diameter set out in paragraph 129(h), and
    • (ii) 10% of the packages contain fewer or more heads than the number labelled on the packages, or contain heads that exceed the maximum diameter variation set out in paragraph 129(i).

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

Grades and Requirements for Celery

Application

132. The grades and requirements set out in sections 133 to 137 apply to celery varieties grown from Apium graveolens var. dulce.

Grades and Grade Names

133. The grades and grade names for celery are Canada No. 1, Canada No. 1 Heart and Canada No. 2.

Requirements for All Grades

134. (1) In addition to meeting the requirements for each grade and subject to the general tolerances set out in section 138, celery of all grades must

  • (a) be properly packaged;
  • (b) have no stalks that plainly show the formation of any seed stems; and
  • (c) be free from heart rot and other decay.

(2) For the purposes of sections 135 to 137,

  • (a) the length of a stalk of celery is the distance from the point where the main root is cut off, to a point that represents the average extremity of the outer whorl of branches;
  • (b) the average midrib length is the average length of all the branches in the outer whorl, measured from the point of attachment at the base to the first node; and
  • (c) the diameter of a stalk of celery is the diameter as measured from a point that is 51 mm (2 inches) above the point where the lowest branch is attached to the base.

Canada No. 1 Grade Requirements

135. In addition to meeting the requirements for all grades set out in section 134, celery graded Canada No. 1 must

  • (a) be fresh;
  • (b) have stalks that have inner heart branches of a number, length and stockiness characteristic of the variety when mature;
  • (c) be trimmed so that any outside coarse or damaged branches are removed and the portion of the main root that remains is not more than 76 mm (3 inches) in length;
  • (d) have stalks of a minimum length of 305 mm (12 inches), a minimum average midrib length of 179 mm (7 inches) and a minimum diameter of 63 mm (2 ½ inches), where there are more than 24 stalks per package, and a minimum diameter of 76 mm (3 inches), where there are 24 or fewer stalks per package;
  • (e) if prepackaged, have stalks that do not vary by more than 38 mm (1 ½ inches) in diameter or by more than 51 mm (2 inches) in length;
  • (f) be free from insect or mollusk damage that affects
    • (i) the inner branches, or
    • (ii) an aggregate area exceeding 645 mm2 (1 square inch) per stalk on the outer branches;
  • (g) be free from pithiness affecting more than two branches of any one stalk; and
  • (h) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the celery.

Canada No. 1 Heart Grade Requirements

136. In addition to meeting the requirements for all grades set out in section 134, celery graded Canada No. 1 Heart must meet the requirements of Canada No. 1 grade with the exception of those for uniformity of size, minimum diameter and minimum stalk length set out in paragraphs 135(d) and (e).

Canada No. 2 Grade Requirements

137. In addition to meeting the requirements for all grades set out in section 134, celery graded Canada No. 2 must

  • (a) have stalks of a minimum diameter of 63 mm (2 ½ inches); and
  • (b) be free from any damage, defect or combination of damage and defects that seriously affects the appearance, edibility or shipping quality of the celery.

General Tolerances

138. (1) In the grading of celery, the requirements set out in sections 135 to 137, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the stalks of celery in a lot inspected at the time of shipping or repackaging, have defects including not more than
    • (i) 2% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay;
  • (b) not more than 10%, by count, of the stalks of celery in a lot inspected at a time other than at the time of shipping or repackaging have defects, including not more than 5% that have the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by count, of the stalks of celery in the lot, have less than the minimum diameter or are shorter than the minimum length, and
    • (ii) 10% of the packages in the lot have more than 5% more stalks or 5% fewer stalks than the number labelled on the packages, or contain stalks that exceed the maximum diameter or length variation.

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

Grades and Requirements for Sweet Corn

Application

139. The grade and the requirements set out in sections 140 and 141 apply to sweet corn varieties grown from Zea mays var. rugosa.

Grade and Grade Name

140. The grade and grade name for sweet corn is Canada No. 1.

Canada No. 1 Grade Requirements

141. (1) Subject to the general tolerances set out in section 142, sweet corn graded Canada No. 1 must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be well covered with fresh, unbroken green husks or, if the husks have been removed, are protected by transparent wrappers;
  • (d) have no ears that are misshapen or stunted in growth;
  • (e) have ears with kernels that are tender, plump and milky;
  • (f) have ears on which
    • (i) the rows of kernels are of fairly uniform development,
    • (ii) the undeveloped ends do not exceed one-quarter of the length of the ear, and
    • (iii) the appearance and quality of the edible portion are not affected by poorly developed rows;
  • (g) have, when measured lengthwise,
    • (i) a minimum of 102 mm (4 inches) of edible kernels of corn on each ear, or
    • (ii) a minimum of 102 mm (4 inches) and a maximum of 152 mm (6 inches) of edible kernels of corn on each ear and are labelled with the size designation "Small";
  • (h) be free from decay; 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 sweet corn.

(2) Subject to paragraph (1)(g), ears of sweet corn graded Canada No. 1 may be trimmed at the tassel end, if the trimming does not remove all evidence of tapering of the ear.

General Tolerances

142. (1) In the grading of sweet corn, the requirements set out in section 141 are considered to be met if

  • (a) not more than 10%, by count, of the ears in a lot inspected at the time of shipping or repacking, have defects including not more than
    • (i) 1% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay;
  • (b) not more than 10%, by count, of the ears in a lot inspected at a time other than at the time of shipping or repacking, have defects including not more than 5% that have the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 15%, by count, of the ears in the lot exceed the maximum length set out in subparagraph 141(1)(g)(ii),
    • (ii) 5%, by count, of the ears in the lot are shorter than the minimum length set out in paragraph 141(1)(g),
    • (iii) 10% of the packages in the lot that contain less than 36 ears have one ear more or less than the number of ears labelled on the packages, and
    • (iv) 10% of the packages in the lot that contain 36 ears or more have two ears more or less than the number of ears labelled on the packages thereon.

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

Grades and Requirements for Field Cucumbers

Application

143. (1) Subject to subsection (2), the grades and requirements set out in sections 144 to 147 apply to cucumber varieties grown from Cucumis sativus that are not grown in artificial conditions under glass or other protective covering, except for their initial stages of growth.

(2) The grades and requirements referred to in subsection (1) do not apply to cucumbers for packaging in a hermetically sealed package, freezing, concentrating, pickling, or otherwise to assure preservation during transport, distribution and storage.

Grades and Grade Names

144. The grades and grade names for field cucumbers are Canada No. 1 and Canada No. 2.

Requirements for All Grades

145. In addition to the requirements for each grade and subject to the general tolerances set out in section 148, field cucumbers of all grades must

  • (a) be properly packaged;
  • (b) be fresh, sound and firm; and
  • (c) be free from sunscald.

Canada No. 1 Grade Requirements

146. In addition to meeting the requirements for all grades set out in section 145, field cucumbers graded Canada No. 1 must

  • (a) have a good characteristic green colour over at least 85% of the surface area of each cucumber;
  • (b) be practically straight, not more than very slightly constricted and not more than moderately tapered or pointed;
  • (c) have a maximum diameter of 70 mm (2 ¾ inches) and a minimum length of 152 mm (6 inches);
  • (d) if prepackaged, with the exception of one cucumber, not vary by more than 19 mm (¾ inches) in diameter or 51 mm (2 inches) in length;
  • (e) be free from scars affecting more than 5% of the surface area of a cucumber; and
  • (f) 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 cucumbers.

Canada No. 2 Grade Requirements

147. In addition to meeting the requirements for all grades set out in section 145, field cucumbers graded Canada No. 2 must

  • (a) have a good characteristic green colour over at least 75% of the surface area of each cucumber;
  • (b) be not more than moderately curved, not severely constricted, and not extremely tapered or pointed or otherwise misshapen;
  • (c) have a minimum length of 102 mm (4 inches);
  • (d) be free from scars affecting more than 10% of the surface area of a cucumber; 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 cucumbers.

General Tolerances

148. (1) In the grading of field cucumbers, the requirements set out in sections 146 and 147, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the cucumbers in a lot inspected at the time of shipping or repackaging have defects, including not more than
    • (i) 1% that are affected by decay, and
    • (ii) 5% that have the same defect other than decay;
  • (b) not more than 10%, by count ,of the cucumbers in a lot inspected at a time other than at the time of shipping or repackaging have defects, including not more than 5% that have the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by count, of the cucumbers in the lot exceed the maximum diameter or are shorter than the minimum length; and
    • (ii) 10% of the packages contain cucumbers that exceed the maximum diameter or length variation.

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

Grades and Requirements for Greenhouse Cucumbers

Application

149. (1) Subject to subsection (2), the grades and requirements set out in sections 150 to 154 apply to cucumber varieties grown from Cucumis sativus in artificial conditions under glass or other protective covering.

(2) The grades and requirements referred to in subsection (1) do not apply to cucumbers for packaging in a hermetically sealed package, freezing, concentrating, pickling, or otherwise to assure preservation during transport, distribution and storage.

Grades and Grade Names

150. The grades and grade names for greenhouse cucumbers are Canada No. 1, Canada No. 2, and Canada Utility.

Requirements for All Grades

151. In addition to the requirements for each grade and subject to the general tolerances set out in section 155, greenhouse cucumbers of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics; and
  • (c) be fresh, sound and firm.

Canada No. 1 Grade Requirements

152. (1) In addition to meeting the requirements for all grades set out in section 151, greenhouse cucumbers graded Canada No. 1 must

  • (a) have a good characteristic green colour over at least 85% of the surface area of each cucumber;
  • (b) subject to paragraph (c), be fairly straight and not more than slightly tapered at either end;
  • (c) in the case of long seedless cucumbers, have the height of the inner arc of curvature not exceed the diameter of the cucumber when measured from a flat surface;
  • (d) in the case of long seedless cucumbers, have a minimum diameter of 41 mm (1 ⅝ inches);
  • (e) have a minimum length
    • (i) of 280 mm (11 inches), in the case of long seedless cucumbers, and
    • (ii) of 76 mm (3 inches), in the case of other types of cucumbers, or, if under 76 mm (3 inches) in length, the cucumbers conform to the length range indicated on the package or on a label attached to the package;
  • (f) if prepackaged, with the exception of one cucumber, not vary by more than
    • (i) 13 mm (½ inch) in diameter or, subject to paragraph (g), 63 mm (2 ½ inches) in length, in the case of long seedless cucumbers, and
    • (ii) 13 mm (½ inch) in diameter or 38 mm (1 ½ inches) in length, in the case of other types of cucumbers;
  • (g) if long seedless cucumbers are packaged and sold in batches of one dozen per package, be labelled in addition to the grade with the size designation
    • (i) "Small", if they have a minimum length of 280 mm (11 inches) and a maximum length of 317 mm (12 ½ inches),
    • (ii) "Medium", if they have a minimum length greater than 317 mm (12 ½ inches) and a maximum length of 368 mm (14 ½ inches),
    • (iii) "Large", if they have a minimum length greater than 368 mm (14 ½ inches) and a maximum length of 419 mm (16 ½ inches), and
    • (iv) "Extra Large", if they have a minimum length greater than 419 mm (16 ½ inches); and
  • (h) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the cucumbers.

(2) For the purposes of paragraphs (1)(c) and (d) and subparagraph (1)(f)(i), "diameter" means the diameter as measured from a point that is 127 mm (5 inches) from the stem end of a cucumber. (diamètre)

Canada No. 2 Grade Requirements

153. (1) In addition to meeting the requirements for all grades set out in section 151, greenhouse cucumbers graded Canada No. 2 must

  • (a) have a good characteristic green colour over at least 75% of the surface of each cucumber;
  • (b) subject to paragraph (c), be not materially curved, constricted, pointed or otherwise misshapen;
  • (c) in the case of long seedless cucumbers, have the height of the inner arc of curvature not exceed 76 mm (3 inches) when measured from a flat surface;
  • (d) have
    • (i) in the case of long seedless cucumbers, a minimum length of 254 mm (10 inches) and a minimum diameter of 38 mm (1 ½ inches), and
    • (ii) in the case of other types of cucumbers, a minimum length of 76 mm (3 inches), or, if under 76 mm (3 inches) in length, the cucumbers conform to the length range indicated on the package or on a label attached to the package; and
  • (e) be free from any other damage or defect that seriously affects the appearance, edibility or shipping quality of the cucumbers.

(2) For the purposes of subparagraph (1)(d)(i), "diameter" means the diameter as measured from a point that is one-half the length of the cucumber from the stem end. (diamètre)

Canada Utility Grade Requirements

154. In addition to meeting the requirements for all grades set out in section 151, greenhouse cucumbers graded Canada Utility must

  • (a) be clean and free from disease;
  • (b) be free from decay; and
  • (c) be free from any other damage or defect that seriously affects the appearance, edibility or shipping quality of the cucumbers.

General Tolerances

155. (1) In the grading of greenhouse cucumbers into Canada No. 1 and Canada No. 2 grades, the requirements set out in sections 152 and 153, as applicable, are considered to be met where

  • (a) not more than 5%, by count, of the greenhouse cucumbers in a lot inspected at the time of shipping or repackaging, have defects including not more than 1% that are affected by decay;
  • (b) not more than 5%, by count, of the greenhouse cucumbers in a lot inspected at a time other than at the time of shipping or repackaging, have permanent defects; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by count, of the cucumbers in the lot have less than the minimum diameter or are shorter than the minimum length,
    • (ii) in the case of a lot of greenhouse cucumbers graded Canada No. 1, 5%, by count, of the cucumbers in the lot exceed the maximum length, and
    • (iii) 10% of the packages in the lot contain a greater or lesser number of cucumbers than the number labelled on them, or contain cucumbers that exceed the maximum diameter or length variation.

(2) In the grading of greenhouse cucumbers into Canada Utility grade, the requirements set out in section 154 are considered to be met where

  • (a) not more than 5%, by count of the greenhouse cucumbers in a lot inspected at the time of shipping or repackaging, have defects including not more than 1% that are affected by decay;
  • (b) not more than 5%, by count of the greenhouse cucumbers in a lot inspected at the time of shipping or repackaging, have permanent defects.

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

Grades and Requirements for Head Lettuce

Application

156. The grades and requirements set out in sections 157 to 160 apply to lettuce varieties grown from Lactuca sativa var. capitata, Iceberg type.

Grades and Grade Names

157. The grades and grade names for head lettuce are Canada No. 1 and Canada No. 2.

Requirements for All Grades

158. In addition to the requirements for each grade and subject to the general tolerances set out in section 161, head lettuce of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be trimmed so that the butt is cut off close to the point of attachment for the wrapper leaves;
  • (d) have not more than eight wrapper leaves;
  • (e) have head leaves that are crisp and wrapper leaves that are not more than slightly wilted;
  • (f) be free from decay, tipburn and brown blight;
  • (g) have heads that are not split or burst;
  • (h) have no heads the shape of which clearly indicates more than one centre of growth; and
  • (i) have no heads that plainly show the formation of a seed stem.

Canada No. 1 Grade Requirements

159. In addition to meeting the requirements for all grades set out in section 158, head lettuce graded Canada No. 1 must

  • (a) have any coarse, damaged or otherwise objectionable wrapper leaves removed;
  • (b) have heads that are compact and yield only slightly to pressure;
  • (c) if prepackaged, not vary by more than 51 mm (2 inches) in diameter; and
  • (d) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibilit y or shipping quality of the lettuce.

Canada No. 2 Grade Requirements

160. In addition to meeting the requirements for all grades set out in section 158, head lettuce graded Canada No. 2 must

  • (a) have any coarse leaves removed;
  • (b) have heads that show characteristic formation for the type; and
  • (c) be free from any damage, defect or combination of damage and defects that
    • (i) seriously affects the appearance, edibility or shipping quality of the lettuce, or
    • (ii) cannot be removed without a loss of some of the compact portions of the head.

General Tolerances

161. (1) In the grading of head lettuce, the requirements set out in sections 159 and 160, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the heads of lettuce in a lot inspected at the time of shipping or repackaging, have defects including not more than
    • (i) 2% that are affected by decay in the compact portion, and
    • (ii) 3% of the heads, including those referred to in subparagraph (i), affected by decay; and
  • (b) not more than 10%, by count, of the heads of lettuce in a lot inspected at a time other than at the time of shipping or repackaging, have permanent defects; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than 10% of the packages in the lot possess a greater or lesser number of heads than the number labelled on the packages or contain heads that exceed the maximum diameter variation set out in paragraph 159(c).

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

Grades and Requirements for Onions

Application

162. (1) The grades and requirements set out in sections 163 to 167 apply to onion varieties grown from Allium cepa, green onions and onions with tops being excluded.

(2) In sections 165, 166, 168 and 170, "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

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

Requirements for All Grades

164. (1) In addition to the requirements for each grade and subject to the general tolerances set out in sections 168 and 169, 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

165. In addition to meeting the requirements for all grades set out in section 164, 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 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 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 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 284 g (10 ounce) containers on which is 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 284 g (10 ounce) containers on which is 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

166. In addition to meeting the requirements for all grades set out in section 164, 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 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

167. In addition to meeting the requirements for all grades set out in section 164, 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

168. In the grading of onions, the requirements set out in sections 164 to 167, 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).

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

Grades and Requirements for Parsnips

Application

170. The grades and requirements set out in sections 171 to 174 apply to parsnip varieties grown from Pastinaca sativa, parsnips with tops being excluded.

Grades and Grade Names

171. The grades and grade names for parsnips are Canada No. 1 and Canada No. 2.

Requirements for All Grades

172. In addition to the requirements for each grade and subject to the general tolerances set out in sections 175 and 176, parsnips of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be not trimmed into the crown;
  • (d) be firm but not woody in texture; and
  • (e) be free from decay.

Canada No. 1 Grade Requirements

173. In addition to meeting the requirements for all grades set out in section 172, parsnips graded Canada No. 1 must

  • (a) be reasonably clean and fairly smooth;
  • (b) be not turnip-shaped or so forked or misshapen as to materially affect the appearance of the parsnips;
  • (c) be free from secondary rootlets that materially affect the appearance of the parsnips;
  • (d) be trimmed so that the length of the tops of 75%, by weight, of the parsnips in a lot do not exceed 13 mm (½ inch) and the length of the tops of the other parsnips does not exceed 25 mm (1 inch);
  • (e) meet the following requirements in respect of diameter, namely,
    • (i) have a minimum diameter of 25 mm (1 inch) and a maximum diameter of 76 mm (3 inches),
    • (ii) have a minimum diameter of 25 mm (1 inch) and
      • (A) conform to the diameter size range labelled on the package or on a label attached to the package,
      • (B) be packaged in a transparent package, or
      • (C) be present in a bulk display in a retail store, or
    • (iii) have a minimum diameter of 44 mm (1 ¾ inches) or greater and be prepackaged in a package on which is labelled or indicated on a label attached to the package, the size designation "44 mm and up" or "1 ¾ inches and up", or the greater minimum size designation that may be applicable;
  • (f) if consumer prepackaged parsnips, not vary by more than 38 mm (1 ½ inches) in diameter;
  • (g) have a minimum length of 127 mm (5 inches); and
  • (h) be free from any other damage, defect or combination of damage and defect that
    • (i) materially affects the appearance, edibility or shipping quality of the parsnips, or
    • (ii) cannot be removed without a loss of more than 5% of the weight of a parsnip.

Canada No. 2 Grade Requirements

174. In addition to meeting the requirements for all grades set out in section 172, parsnips graded Canada No. 2 must

  • (a) be not so badly forked or misshapen that the appearance of the parsnips is seriously affected;
  • (b) be trimmed so that the tops do not exceed 25 mm (1 inch) in length;
  • (c) have a minimum diameter of 25 mm (1 inch) and a minimum length of 102 mm (4 inches); and
  • (d) be free from any other damage, defect or combination of damage and defects that:
    • (i) seriously affects the appearance, edibility or shipping quality of the parsnips, or
    • (ii) cannot be removed without a loss of more than 10% of the weight of a parsnip.

General Tolerances

175. In the grading of parsnips, the requirements set out in sections 172 to 174, as applicable, are considered to be met in the case of a lot of parsnips if not more than

  • (a) 4%, by weight, of the parsnips in the lot have less than the minimum diameter or are shorter than the minimum length;
  • (b) 8%, by weight, of the parsnips in the lot exceed the maximum diameter or the maximum length;
  • (c) 10% of the packages in a lot of consumer prepackaged parsnips graded Canada No. 1 contain parsnips that exceed the maximum size variation set out in paragraph 173(f);
  • (d) in the case of a lot of parsnips inspected at the time of shipping or repackaging, 6%, by weight, of the parsnips in the lot have defects other than those referred to in paragraphs (a) to (c), including not more than 2% that are affected by decay; and
  • (e) in the case of a lot of parsnips inspected at a time other than at the time of shipping or repackaging, 6%, by weight, of the parsnips in the lot have permanent defects other than those referred to in paragraphs (a) to (c).

176. Condition defects apply against the grade of a lot of parsnips only when the lot is inspected at the time of shipping or repackaging.

Grades and Requirements for Potatoes

Application

177. The grades and requirements set out in sections 178 to 181 apply to potato varieties grown from Solanum tuberosum, potatoes for seed being excluded.

Grades and Grade Names

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

Requirements for All Grades

179. (1) In addition to the requirements for each grade and subject to the tolerances set out in section 182, 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 180(2)(i) or (j) or 181(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 180(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.

Table of Minimum and Maximum Weights for Potato Size Designations
Item Column 1
Size Designation
Column 2
Minimum Weight
Column 3
Maximum Weight
1. Under 50 425 g (15 oz)
2. 50 340 g (12 oz) 539 g (19 oz)
3. 60 283 g (10 oz) 454 g (16 oz)
4. 70 255 g (9 oz) 425 g (15 oz)
5. 80 227 g (8 oz) 369 g (13 oz)
6. 90 198 g (7 oz) 340 g (12 oz)
7. 100 170 g (6 oz) 283 g (10 oz)
8. 110 142 g (5 oz) 255 g (9 oz)
9. 120 and over 113 g (4 oz) 227 g (8 oz)

Canada No. 1 Grade Requirements

180. (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 179, 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), or
        • (II) a minimum weight of 142 g (5 ounces) and a maximum weight of 340 g (12 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

181. (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 179, 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

182. (1) In the grading of potatoes into Canada No. 1 grade, the requirements set out in sections 179 and 180, 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 179 and 181, 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.

Grades and Requirements for Rutabagas

Application

183. The grade and the requirements set out in sections 184 and 185 apply to rutabaga varieties grown from Brassica napobrassica.

Grade and Grade Name

184. The grade and grade name for rutabagas is Canada No. 1.

Canada No. 1 Grade Requirements

185. Subject to the general tolerances set out in sections 186 and 187, rutabagas graded Canada No. 1 must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be firm;
  • (d) be reasonably regular in contour;
  • (e) have a length not more than one and a half times the diameter;
  • (f) be trimmed so that
    • (i) the necks do not exceed 19 mm (¾ inch) in length and all leafy growth has been removed, and
    • (ii) secondary roots, rootlets and any objectionable part of the root have been removed;
  • (g) be not trimmed
    • (i) on the upper half of the root, or
    • (ii) deeply into the flesh on the lower half of the root so as to alter the general shape of the root or to materially affect the appearance of a rutabaga;
  • (h) if prepackaged, meet the following requirements in respect of their diameter, namely,
    • (i) the rutabagas must have a minimum and maximum diameter as labelled on the package or on a label attached to the package,
    • (ii) the rutabagas must have a minimum diameter of 51 mm (2 inches) and a maximum diameter of 102 mm (4 inches), and have the word "Small" labelled on the package or on a label attached to the package,
    • (iii) before September 1 in each crop year, if the minimum diameter is 76 mm (3 inches) and the maximum diameter is 140 mm (5 ½ inches) and, after August 31, if the minimum diameter is 89 mm (3 ½ inches) and the maximum diameter is 140 mm (5 ½ inches), the words "Small Medium" must be labelled on the package or on a label attached to the package,
    • (iv) if the minimum diameter is 102 mm (4 inches) and the maximum diameter is 152 mm (6 inches), the word "Medium" must labelled on the package or on a label attached to the package, or
    • (v) if the minimum diameter is 130 mm (5 inches) and the maximum diameter is 178 mm (7 inches), the word "Large" must be labelled on the package or on a label attached to the package;
  • (i) if prepackaged, not vary by more than 51 mm (2 inches) in diameter, except in the case of "Small Medium" rutabagas packaged before September 1 in each crop year;
  • (j) be free from decay;
  • (k) be free of insects and insect larvae;
  • (l) be free from growth cracks that
    • (i) are discoloured,
    • (ii) materially affect the appearance of a rutabaga, or
    • (iii) are greater in depth than
      • (A) 3 mm (⅛ inch), in the case of rutabagas having a diameter from 51 mm (2 inches) to 102 mm (4 inches),
      • (B) 6 mm (¼ inch), in the case of rutabagas having a diameter greater than 102 mm (4 inches) but not greater than 152 mm (6 inches), or
      • (C) 10 mm (⅜ inch), in the case of rutabagas having a diameter greater than 152 mm (6 inches);
  • (m) be free from any damage or defect, other than the defect referred to in paragraph (l), that affects the appearance of the upper half of a rutabaga;
  • (n) be free from external damage that affects more than 25% of the surface area of the lower half of a rutabaga; and
  • (o) be free from any other damage, defect or combination of damage and defects that
    • (i) materially affects the appearance, edibility or shipping quality of the rutabagas, or
    • (ii) cannot be removed without the loss of more than 5% of the weight of a rutabaga.

General Tolerances

186. In the grading of rutabagas, the requirements set out in section 185 are considered to be met if up to

  • (a) 10%, by count, of the rutabagas in the lot have less than the minimum diameter and none of the rutabagas have a diameter that is more than 13 mm (½ inch) less than the minimum diameter as set out in paragraph 185(h);
  • (b) 10%, by count, of the rutabagas in the lot exceed the maximum diameter and none of the rutabagas exceed the maximum diameter by more than 13 mm (½ inch) as set out in paragraph 185(h);
  • (c) in the case of a lot of rutabagas inspected at the time of shipping or repackaging, 10%, by weight, of the rutabagas in the lot have defects other than those referred to in paragraphs (a) and (b), including not more than 5% that are affected by decay; and
  • (d) in the case of a lot of rutabagas inspected at a time other than at the time of shipping or repackaging, 10%, by weight, of the rutabagas in the lot have permanent defects other than those referred to in paragraphs (a) and (b).

187. Condition defects apply against the grade of a lot of rutabagas only when the lot is inspected at the time of shipping or repackaging.

Grades and Requirements for Field Tomatoes

Application

188. (1) The grades and requirements set out in sections 189 to 192 apply to tomato varieties grown from Lycopersicum esculentum that are not grown in artificial conditions under glass or other protective covering, except during the initial stages of growth.

(2) The grades and requirements referred to in subsection (1) do not apply to cherry tomatoes.

Grades and Grade Names

189. The grades and grade names for field tomatoes are Canada No. 1 and Canada No. 2.

Requirements for All Grades

190. (1) The following definitions apply in this section.

"firm-ripe" means

  • (a) a tomato has at least 75% of its surface area of a pink or red colour; and
  • (b) if tomatoes are prepackaged, that
    • (i) not less than 90%, by count, of the tomatoes in a lot are firm-ripe, and
    • (ii) not more than 10%, by count, of the tomatoes in a lot are semi-ripe. (fermes et mûres)

"mature" means

  • (a) that a tomato is fully developed, well filled out, gives a feeling of springiness and pliability when pressure is applied, is bright and waxy in appearance, has seeds that are well developed and seed cavities of a jelly-like consistency and has an external colour that shows at least a definite break from a green to a straw ground colour; and
  • (b) if tomatoes are prepackaged, that
    • (i) in the case of tomatoes grown in British Columbia or Manitoba,
      • (A) not less than 75%, by count, of the tomatoes in a lot are mature, and
      • (B) not more than 25%, by count, of the tomatoes in a lot are turning, and
    • (ii) in the case of tomatoes grown other than in British Columbia or Manitoba,
      • (A) not less than 90%, by count, of the tomatoes in a lot are mature, and
      • (B) not more than 10%, by count, of the tomatoes in a lot are turning. (parvenues à maturité)

"semi-ripe" means

  • (a) a tomato has not less than 25% and not more than 75% of its surface area of a pink or red colour; and
  • (b) if tomatoes are prepackaged, that
    • (i) not less than 90%, by count, of the tomatoes in a lot are semi-ripe, and
    • (ii) not more than 10%, by count, of the tomatoes in a lot are firm-ripe or turning. (demi-mûres)

"turning" means

  • (a) a tomato has not more than 25% of its surface area of a pink or red colour; and
  • (b) if tomatoes are prepackaged, that
    • (i) not less than 90%, by count, of the tomatoes in a lot have the colour described in paragraph (a), and
    • (ii) not more than 10%, by count, of the tomatoes in a lot are mature or semi-ripe. (mûrissantes)

(2) In addition to the requirements for each grade and subject to the general tolerances set out in section 193, field tomatoes of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) if prepackaged, have reached one of the following stages of development, namely, "mature", "turning", "semi-ripe", or "firm-ripe";
  • (d) in the case of pear and plum type tomatoes, have a minimum diameter of 32 mm (1 ¼ inches);
  • (e) be sound; and
  • (f) be free from water blisters or open wet cracks.

Canada No. 1 Grade Requirements

191. (1) In this section, "clean" means a tomato is not contaminated and is free from dirt, dust, spray residue, wax marks or other foreign material. (propres)

(2) In addition to meeting the requirements for all grades set out in section 190, field tomatoes graded Canada No. 1 must

  • (a) be clean;
  • (b) be not noticeably ridged, angular or indented;
  • (c) be free from puffiness that causes a tomato to be distinctly light in weight;
  • (d) in the case of tomatoes other than the pear and plum types, have
    • (i) a minimum diameter of 51 mm (2 inches) and if prepackaged in a closed package, with the exception of packages with only one tomato, have a maximum variation in diameter of 25 mm (1 inch), or
    • (ii) a minimum diameter of 38 mm (1 ½ inches) and a maximum diameter of 51 mm (2 inches), where prepackaged in a package on which is labelled the size designation "Small" or "38 mm to 51 mm" or "1 ½ inches to 2 inches";
  • (e) be free from disease, scald, bruises or soft areas;
  • (f) be free from growth cracks that are
    • (i) not well healed, or
    • (ii) well healed, but exceed in aggregate length
      • (A) 19 mm (¾ inch) if the cracks are radial from the stem end, and
      • (B) the circumference of a circle 32 mm (1 ¼ inches) in diameter if the cracks are concentric around the stem end;
  • (g) be free from blossom-end scars that are not reasonably smooth or that are greater in diameter than one-quarter of the diameter of the tomato;
  • (h) be free from plant or stem rub that affects an aggregate area per tomato exceeding 13 mm (½ inch) in diameter;
  • (i) be free from insect damage that
    • (i) is not well healed, or
    • (ii) is well healed but exceeds two such defects per tomato; and
  • (j) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the tomatoes.

Canada No. 2 Grade Requirements

192. (1) In this section, "clean" has the same meaning as in section 191. (propres)

(2) In addition to meeting the requirements for all grades set out in section 190, field tomatoes graded Canada No. 2 must

  • (a) be reasonably clean;
  • (b) be not so misshapen or deformed as to seriously affect their appearance;
  • (c) in the case of tomatoes other than the pear and plum types, have a minimum diameter of 44 mm (1 ¾ inches);
  • (d) be free from blossom-end scars that
    • (i) are rough or indented, or
    • (ii) exceed 5% of the surface area of a tomato; 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 tomatoes.

General Tolerances

193. (1) In the grading of field tomatoes, the requirements set out in sections 191 and 192, as applicable, are considered to be met if

  • (a) not more than 10%, by count, of the field tomatoes in a lot inspected at the time of shipping or repackaging have defects, including not more than
    • (i) 3% that are affected by soft areas, water blisters, open wet cracks or decay, and
    • (ii) 5% that have the same permanent defect other than a defect referred to in subparagraphs (c) (i) to (iii);
  • (b) not more than 10%, by count, of the field tomatoes in a lot inspected at a time other than at the time of shipping or repackaging have permanent defects other than those referred to in subparagraphs (c) (i) to (iii), including not more than 5% that have the same permanent defect; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by count, of the tomatoes in the lot have less than the minimum diameter,
    • (ii) 5%, by count, of the tomatoes in the lot exceed the maximum diameter,
    • (iii) 10% of the packages in the lot contain tomatoes that exceed the maximum diameter variation set out in subparagraph 191(2)(d)(i),
    • (iv) in the case of tomatoes grown in British Columbia or Manitoba, 25%, by count, of the tomatoes in the lot vary in maturity by not more than one degree of maturity, and
    • (v) in the case of tomatoes grown other than in British Columbia or Manitoba, 10%, by count, of the tomatoes in the lot vary in maturity by not more than one degree of maturity.

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

Grades and Requirements for Greenhouse Tomatoes

Application

194. (1) The grades and requirements set out in sections 195 to 199 apply to tomato varieties grown from Lycopersicum esculentum that are grown in artificial conditions under glass or other protective covering.

(2) The definitions set out in sections 190 and 191 also apply to greenhouse tomatoes.

Grades and Grade Names

195. The grades and grade names for greenhouse tomatoes are Canada No. 1, Canada Commercial and Canada No. 2.

Requirements for All Grades

196. In addition to the requirements for each grade and subject to the general tolerances set out in section 200, greenhouse tomatoes of all grades must

  • (a) be properly packaged;
  • (b) have similar varietal characteristics;
  • (c) be clean and sound;
  • (d) be free from growth cracks that are not well healed; and
  • (e) if prepackaged, have reached one of the following stages of development, namely, "mature", "turning", "semi-ripe", or "firm-ripe".

Canada No. 1 Grade Requirements

197. In addition to meeting the requirements for all grades set out in section 196, greenhouse tomatoes graded Canada No. 1 must

  • (a) be uniformly coloured and free from blotchy ripening;
  • (b) be not more than slightly kidney-shaped, lopsided, elongated or angular;
  • (c) be not sharply creased or conspicuously ridged or rough;
  • (d) if prepackaged, with the exception of packages with only one tomato, have a maximum variation in diameter of 25 mm (1 inch) in the case of tomatoes having a minimum diameter of 51 mm (2 inches), and a maximum variation in diameter of 13 mm (½ inch) in all other cases;
  • (e) have a minimum diameter of
    • (i) 38 mm (1 ½ inches), or
    • (ii) 73 mm (2 ⅞ inches) if they are labelled with the size designation "Extra Large";
  • (f) be free from disease;
  • (g) be free from growth cracks that are well healed but that exceed in aggregate length one-quarter of the diameter of a tomato, with the exception of growth cracks occurring entirely within 6 mm (¼ inch) of the stem scar; and
  • (h) be free from any other damage, defect or combination of damage and defects that materially affects the appearance, edibility or shipping quality of the tomatoes.

Canada Commercial Grade Requirements

198. In addition to meeting the requirements for all grades set out in section 196, greenhouse tomatoes graded Canada Commercial must

  • (a) if kidney-shaped, be not so creased, ridged or rough as to affect their shipping quality or to seriously affect their saleability;
  • (b) have a minimum diameter of 63 mm (2 ½ inches); and
  • (c) in all other respects, meet the requirements of Canada No. 1 grade.

Canada No. 2 Grade Requirements

199. In addition to meeting the requirements for all grades set out in section 196, greenhouse tomatoes graded Canada No. 2 must

  • (a) be free from blotchy ripening that affects more than
    • (i) 15% of the surface area of a tomato, or
    • (ii) 15%, by count, of the tomatoes in a lot.
  • (b) be not badly misshapen;
  • (c) have a minimum diameter of 38 mm (1 ½ inches);
  • (d) be free from growth cracks that are well healed but that
    • (i) extend beyond the shoulder of a tomato, or
    • (ii) exceed in aggregate length one-half the diameter of a tomato; 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 tomatoes.

General Tolerances

200. (1) In the grading of greenhouse tomatoes, the requirements set out in sections 197 to 199, as applicable, are considered to be met if

  • (a) not more than 5%, by count, of the greenhouse tomatoes in a lot inspected at the time of shipping or repackaging have defects, including not more than 1% that are affected by decay;
  • (b) not more than 5%, by count, of the greenhouse tomatoes in a lot inspected at a time other than at the time of shipping or repackaging have permanent defects; and
  • (c) in either of the cases referred to in paragraphs (a) and (b), not more than
    • (i) 5%, by count, of the tomatoes in the lot have less than the minimum diameter,
    • (ii) 10%, by count, of the packages in the lot contain tomatoes that exceed the maximum diameter variation set out in paragraph 197(d), and
    • (iii) 10%, by count, of the packages in a lot of greenhouse tomatoes graded Canada Commercial contains greenhouse tomatoes that do not meet the requirements for shape of the Canada Commercial grade.

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

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