That's interesting, Roundabout.
Please tell me, which of the criteria in the "minimum standards" list do you think are unreasonable?
I. DEFINITION OF PRODUCE
This standard applies to bananas of the varieties (cultivars) of Musa (AAA) spp., Cavendish and Gros Michel subgroups, as well as hybrids, referred to in Annex IV, intended to be supplied fresh to the consumer after preparation and packaging. Plantains, bananas intended for industrial processing and fig bananas are not covered.
II. QUALITY
This standard defines the quality requirements to be met by unripened green bananas after preparation and packaging.
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.