CXS 320-2015 22
ANNEX ON BROCCOLI
In addition to the general provisions applicable to quick frozen vegetables,
the following specific provisions apply:
1. DESCRIPTION1.1 Product Definition
Quick frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli plant
conforming to the characteristics of the species Brassica oleracea L. var. italica Plenck (Sprouting Broccoli)
which have been sorted, trimmed, washed and sufficiently blanched to ensure adequate stability of colour andflavour during normal marketing cycles.
1.2 Presentation
1.2.1 Styles
(a) Spears - The head and adjoining portion of the stem, with or without small tender attached leaves,
ranging in length from more than 7 cm to 16 cm. The spears may be split longitudinally. Within eachsample unit not more than 20% by count fall outside the designated length.
(b) Florets - The head and adjoining portion of the stem, with or without small tender attached leaves
ranging in length from 15 mm to 80 mm with sufficient attached stem to maintain a compact head. Theflorets may be split longitudinally. Within each sample unit not more than 20% by count fall outside the
designated length.
(c) Cut spears
Spears, which have been cut into portions and which may be irregular in shape. Pieces
from 1.5 cm to 5 cm in the longest dimension. Leaf material may be present but shall not exceed 35%m/m and head material shall not be less than 15% m/m.
(d) Chopped - Broccoli finely cut into pieces less than 1.5 cm in the longest dimension. Leaf material may
be present but shall not exceed 35% m/m and head material shall not be less than 15% m/m.
1.2.2 Sizing
Quick frozen broccoli florets may be presented sized or un-sized.
When sized, a size name designation and size parameter in mm should be indicated on the package. The
package shall contain no less than 80.0% by weight of the declared size.
Table 1: Sizing
Size DesignationDiameter size range of the head of the
florets (mm)
(a) Small florets 12 40 mm
(b) Florets > 40 80 mm
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition2.1.1 Basic Ingredients
Broccoli as defined in Section 1.1.
2.1.2 Optional Ingredients
(a) Sugars as defined in the Standard for Sugars (CXS 212-1999);
(b) Salt (sodium chloride) as defined in the Standard for Food Grade Salt (CXS 150-1985);
(c) Edible fats and oils as defined in the Standard for Named Vegetable Oils (CXS 210-1999) and in the
Standard for Named Animal Fats (CXS 211-1999);
(d) Spices and culinary herbs;
1
(e) Named sauces.
1In accordance with the relevant Standards for spices and culinary herbs, when available.CXS 320-2015 23
2.2 Quality Factors
2.2.1 General Requirements
Quick frozen broccoli shall be of reasonably uniform dark green to light green depending on the varieties. The
inflorescences shall be firm, compact of fine/ close grained with floral buttons completely closed.
With respect to visual or other defects with a tolerance, quick frozen broccoli shall be reasonably free from:
(a) an excessive amount of leaf material, particularly large coarse leaves;
(b) detached fragments and loose leaves (only for spears and florets);
(c) extraneous vegetable material;
(d) yellow or brown coloured florets;
(e) damage due to mechanical, patho logical, or insect injury;
(f) poorly trimmed units (spears and florets);
(g) flowered or poorly developed units;
(h) fibrous or woody units.
2.2.2 Definition of Visual Defects
(a) Extraneous vegetabl e material (E.V.M.) - means leaf, stem, or similar harmless vegetable material
other than from the broccoli plant.
(b) Detached leaves (for spears and florets) - mean broccoli leaves and pieces thereof not attached to a
unit.
(c) Fragments (for spears and florets) - means pieces less than 20 mm in length for spears and weighing
less than 5 g for florets.
(d) Blemished - A unit or product, which is stained, spotted, affected by discolouration or disease or insect
injury.
(i) Minor - Slightly affecting the appearance or eating quality.
(ii) Major - Materially affecting the appearance or eating quality.
(iii) Serious - Seriously affecting the appearance or objectionably affecting the eating
quality to such an extent that customarily it would be discarded under normal
culinary preparation.
(e) Mechanical damage (for spears and florets) - means a unit bearing the general configuration of a
spear or floret, but from which more than 50% of the buds have become detached, or otherwise
mechanically damaged so as to materially affect the appearance of the product.
(f) Poorly trimmed (for spears and florets) - means units in which the appearance is seriously affected
by attached coarse leaves or pieces thereof, or ragged removal of leaves, or small side shoots, or poor
cutting of the stem.
(g) Over mature or poorly developed - means individual buds are in the flowered stage and with respect
to spears and florets branching bud clusters which comprise the head are spread so as to seriously
affect the appearance of the unit, or the bud clusters are of such advanced maturity that individual
buds and supporting stems from loosely structured clusters.
(h) Fibrous - means tough fibre that is normally devel oped near the outside portion of the broccoli stem;
such units are tough but still edible.
(i) Woody - means tough fibre that is normally developed near the outside portion of the broccoli stem,
such units are extremely tough and highly objectionable.
2.2.3 Standard Sample Size
The standard sample size for presentation (styles) shall be 300 g.
2.2.4 Defects and Allowances
In addition, the following sample size applies for visual defects:CXS 320-2015 24
Table 2: Sample Size
Styles Sample Size for Visual Defects
(a) Spears, florets300 g for detached fragments,
loose leaves, and E.V.M.;
for other defects 25 units
(b) Cut spears and other
styles300 g
(c) Chopped 100 g
Table 3: Classification of Defects by Count for Spears and Florets
Visual Defects Unit of MeasurementDefect Categories
Minor Major Serious Total
(a) E.V.M. Each piece 2
(b) Detached leaves Each 5 g 1
(c) Fragments
(i) Spears Each 20 mm 1
(ii) Florets Each 5 g 1
(d) Blemished Each unit
(i) Minor 1
(ii) Major 2
(iii) Serious 4
(e) Mechanical damage Each unit 1
(f) Poorly trimmed Each unit 1
(g) Over-mature/poorly Each unit
(h) Fibrous Each unit 2
(i) Woody Each unit 2
Total Allowable Points 25 12 4 25
For tolerance based on the standard sample sizes indica ted in Section 2.2.3, visual defects shall be assigned
points in accordance with the appropriate Table in this Section. The maximum number of defects permitted isCXS 320-2015 25
Table 4  Chopped
Visual Defects Unit of MeasurementDefect Categories
Minor Major Serious Total
(a) E.V.M. Each piece 2
(b) Blemished
Each piece(i) Minor 1
(ii) Major 2
(iii) Serious 4
(c) Over-mature /
poorly developedEach 10 g for cut 2
Each 2 g for chopped 2
(d) Fibrous Each 2 g 2
(e) Woody Each 2 g t 4
Total Allowable Points 25 12 4 25
2.3 Definition
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 1.2.1,
2.4 Lot Acceptance
A
the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.
Sections 2.2.1 and 2.2.4, is treated
individually for the respective categories.
3. FOOD ADDITIVES
None permitted.
4. LABELLING
4.1 Name of the Product
tion when the
broccoli is sized.