Division A Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:

• green and unripened,

• intact,

• firm,

• sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

• clean, practically free from visible foreign matter,

• practically free from pests,

• practically free from damage caused by pests,

• with the stalk intact, without bending, fungal damage or dessication,

• with pistils removed,

• free from malformation or abnormal curvature of the fingers,

• practically free from bruises,

• practically free from damage due to low temperatures,

• free from abnormal external moisture,

• free from any foreign smell and/or taste.

In addition, hands and clusters (parts of hands) must include:

• a sufficient portion of crown of normal colouring, sound and free from fungal contamination,

• a cleanly cut crown, not beveled or torn, with no stalk fragments.

The physical development and ripeness of the bananas must be such as to enable them to:

• withstand transport and handling,

  and

• arrive in satisfactory condition at the place of destination in order to attain an appropriate degree of maturity after ripening.