STANDARD FOR GARLIC REGULATION 2288/97
1st January 1998 as marketing standards for garlic for European Union.
DEFINITION OF PRODUCE
This standard applies to garlic of varieties (cultivars) grown from
Allium sativum L. to be supplied fresh (), semi-dry () or dry() to the
consumer, green garlic with full leaves and undeveloped cloves and garlic for
industrial processing being excluded.
PROVISIONS CONCERNING QUALITY
The purpose of the standard is to define the quality requirements of
garlic after preparation and packaging.
In all classes, subject to the special provisions for
each class and the tolerances allowed, the bulbs must be:
- sound; produce
affected by rotting or deterioration such as to make it unfit for consumption is
- practically free from pests
- practically free from damage
caused by pests
- clean, practically free of any visible foreign matter
- free from damage caused by frost or sun
- free of externally
- free of abnormal external moisture
- free of any foreign
smell and/or taste ()
The development and condition of the garlic must
be such as to enable it to:
- withstand transport and handling, and
arrive in satisfactory condition at the place of
is classified in three classes defined below:
(i) Extra Class
this class must be of superior quality. It must be characteristic of the variety
and/or commercial type ().
The bulbs must be:
- regular in
- properly cleaned
They must be free of defects, with the exception
of very slight superficial blemishes, provided these do not affect the general
appearance of the produce, the quality, the keeping quality and presentation in
The cloves must be compact.
The roots of dry garlic must be
cut off flush with the bulb.
Garlic in this
class must be of good quality. It must be characteristic of the variety and/or
commercial type (5).
The bulbs must be:
- of fairly regular
The following slight defects, however, may be allowed, provided these
do not affect the general appearance of the produce, the quality, the keeping
quality and presentation in the package:
- slight tears in the outer skin of
Cloves must be reasonably compact.
(iii) Class II
This class includes garlic which does not
qualify for inclusion in the higher classes, but satisfies the minimum
requirements specified above.
The following defects may be allowed,
provided the garlic retains its essential characteristics as regards the
quality, the keeping quality and presentation:
- tears in the outer skin or missing parts
of the outer skin of the bulb
- healed injuries
- slight bruises
- up to three cloves missing
III. PROVISIONS CONCERNING
Size is determined by the maximum diameter
of the equatorial section.
(i) The minimum diameter is fixed at 45mm
for garlic classified in the "Extra" Class and 30mm for garlic classified in
Classes I and II.
(ii) For garlic presented loose - with stems
- or in bunches, the difference in diameter between the smallest and the largest
bulb in the same package may not exceed:
- 15mm where the diameter of the smallest
bulb is less than 40mm
- 20mm where the diameter of the smallest bulb is 40mm
IV. PROVISIONS CONCERNING
Tolerances in respect of quality and size
are allowed in each package, or each lot where the garlic is presented loose,
for produce not satisfying the requirements of the class indicated.
A. Quality Tolerances
(i) Extra Class
5% by weight of garlic not satisfying the
requirements of the class but meeting those of Class I or, exceptionally, coming
within the tolerances of that class.
(ii) Class I
10% by weight of garlic not satisfying the
requirements of the class but meeting those of Class II or, exceptionally,
coming within the tolerances of that class. Within this tolerance, not more than
1% by weight of bulbs may have cloves with externally visible
(iii) Class II
10% by weight of garlic satisfying neither
the requirements of the class nor the minimum requirements, with the exception
of produce affected by rotting or damaged by frost or sun, or any other
deterioration rendering it unfit for consumption.
In addition to this tolerance, a maximum of
5% by weight of bulbs may have cloves with externally visible
For all classes: 10% by weight of bulbs not
satisfying the requirements as regards sizing and the size indicated but
conforming to the size immediately above and/or below that specified. Within
this tolerance, not more than 3% of bulbs may have a diameter smaller than the
specified minimum but not less than 25mm.
V. PROVISIONS CONCERNING
The contents of each package, or lot for
produce presented in bulk, must be uniform and contain only garlic of the same
origin, variety or commercial type, quality and size (if sized).
The visible part of the contents of the
package, or lot for produce presented loose, must be representative of the
With the exception of dry garlic presented
in strings, which may be transported in bulk (loaded directly into a transport
vehicle), garlic must be packed in such a way as to protect the produce
The materials used inside the package must
be new, clean and of a quality such as to avoid causing any external or internal
damage to the produce. The use of materials, particularly paper or stamps,
bearing trade specifications is allowed, provided the printing or labelling has
been done with non-toxin ink or glue.
Packages, or lots for produce presented in
bulk, must be free of all foreign matter.
Garlic must be presented as
(i) loose in the package, with cut stems,
the length of the stem not to exceed:
- 10cm in the case of fresh and semi-dry
- 3cm in the case of dry garlic
(ii) in bunches
- number of bulbs
The stems must be evened off.
(iii) in the case of dry and
semi-dry garlic only, in strings by:
- number of bulbs, there being at least six
bulbs per string
- net weight.
In the case of presentation in bunches or
strings, each package must have uniform characteristics (number of bulbs or net
Irrespective of the type of presentation,
the stems must be cut cleanly, as must roots in the case of dry garlic
classified in the "Extra" class.
VI. PROVISIONS CONCERNING
Each package must bear the following
particulars, in letters grouped on the same side, legibly and indelibly marked,
and visible from the outside.
For garlic in strings transported in bulk
(loaded directly into a vehicle), the particulars must appear on a document
accompanying the goods, and attached in a visible position inside the transport
Packer and/or dispatcher: Name and address
or officially issued or accepted code mark. However, in the case where a code
mark is used, the reference "packer and/or dispatcher (or equivalent
abbreviations)" has to be indicated in close connection with the code
- "Fresh garlic", "semi-dry garlic" or "dry
garlic" if the contents are not visible from the outside.
- Name of the
variety or commercial type ("white garlic", pink garlic", etc).
C. Origin of
Country of origin and, optionally, district
where grown, or national, regional or local place name.
- Size (if sized) expressed as
minimum and maximum diameters of the bulbs.
E. Official Control Mark
garlic" means produce with a "green" stem and with the outer skin of the bulb
() "Semi-dry garlic" means produce with the stem and the
outer skin of the bulb not completely dry.
() "Dry garlic means produce
in which the stem, the outer skin of the bulb and the skin
surrounding each clove are completely dry.
provision does not preclude a specific smell and/or taste caused by smoking.
() This provision does not preclude a different coloring resulting from