TRUFFLE EMS GRADING STANDARDS 2020

SCHEDULE OF REQUIREMENTS  

STANDARDS FOR EXPORT OF TRUFFLES

F 1: Introduction

This standard is based on the UNECE Standard FFV-53 concerning the marketing and commercial quality control of truffles, 2010 Edition (Date of issue: 8 February 2011).

The NZ truffle export season is from 1 December to the end of September in any year.

F 2 Definition of produce

This standard applies to ascocarps (fruiting bodies) of truffles of species of the genus Tuber, grown in New Zealand for export, and is also preferred for use in the local market. It applies to truffles to be supplied fresh to the consumer, truffles for industrial processing being excluded.  A list of commercialized truffles grown in New Zealand is presented below, with the preferred common names for NZ listed first.

Species

Tuber melanosporum

Tuber brumale

Tuber aestivum syn. Uncinatum

Tuber borchii

Common name

Perigord Black truffle, French black truffle

Winter truffle, Violet truffle, Musky truffle Burgundy truffle, Summer truffle, Red-grained black truffle, Bagnoli truffle, Italian truffle

Bianchetto, white truffle, Tuscany white truffle, Whitish truffle

F 3: Provisions concerning quality

The purpose of the standard is to define the quality requirements for truffles at the export control stage, after preparation and packaging.

However, if applied at stages following export, products may show in relation to the requirements of the standard:

• a slight lack of freshness and turgidity

• for products graded in classes other than the “Extra” Class, a slight deterioration due to their development and their tendency to perish.

The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder/seller shall be responsible for observing such conformity.

F 4 Minimum requirements

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

• intact; however, a slight superficial cut is not regarded as a defect

• firm

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

• clean, practically free of any visible foreign matter; the residual soil rate must not exceed 5 % by weight

• positively identifiable

• practically free from pests

• practically free from damage caused by pests

• free from damage caused by frost

• free of abnormal external moisture

• free of any foreign smell and/or taste.

The development and condition of the truffles must be such as to enable them:

• to withstand transportation and handling

• to arrive in satisfactory condition at the place of destination.

F 5 Maturity requirements

Truffles must be sufficiently developed, and display satisfactory ripeness.

F 6 Classification

Truffles are classified in three classes, as defined below:

(i) “Extra”Class

Truffles in this class must be of superior quality. They must be characteristic of the species. They must have a rounded shape, more or less regular and lobed.

They must be free from defects, with the exception of very slight superficial defects as well as very slight defects in appearance, shape and colour, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

(ii) Class I

Truffles in this class must be of good quality. They must be characteristic of the species.

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:

• a slight defect in shape

• a slight defect in development • slight defects in colouring

• slight superficial bruising.

(iii) Class II

This class includes truffles that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.

The following defects may be allowed, provided the truffles retain their essential characteristics as regards the quality, the keeping quality and presentation:

• defects in shape

• defects in development

• defects in colouring

• superficial bruising

• slight superficial damages caused by pests provided they are not developing.

F7: Provisions concerning sizing

Size is determined by the weight of the truffle. The minimum weight shall be

• 20g for Extra Class

•10 for Class I 

•5g for Class II.

F 8: Provisions concerning tolerances

At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated.

F 8.1: Quality tolerances

(i) “Extra” Class

A total tolerance of 2 per cent, by weight, of truffles not satisfying the requirements of the class but meeting those of Class I is allowed. Within this tolerance not more than 0.5 percent in total may consist of produce satisfying the requirements of Class II quality.

(ii) Class I

A total tolerance of 5 per cent, by weight, of truffles not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 percent in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay.

(iii) Class II

A total tolerance of 10 per cent, by weight, of truffles satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay.

F 8.2: Size tolerances

For all classes: a total tolerance of 10 per cent, by weight, of truffles not satisfying the requirements as regards sizing is allowed.

F 9: Provisions concerning presentation

F 9.1: Uniformity

The contents of each package must be uniform and contain only truffles of the same origin, species, quality, size (if sized), maturity, development, and colouring.

The visible part of the contents of the package must be representative of the entire contents.

F9.2 Packaging

The truffles must be packed in such a way as to protect the produce properly.

The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

Stickers individually affixed to the produce shall be such that, when removed, they neither leave visible traces of glue nor lead to skin defects.

Packages must be free of all foreign matter.

F 9.3: Provisions concerning marking

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside.

F 9.4: Identification

Packer and/or dispatcher/shipper:

Name and physical address (e.g. street/city/region/postal code and, New Zealand) or a code mark officially recognized by the national authority.

F 9.5: Nature of produce

• “Truffles” if the contents are not visible from the outside 

• Species - Latin name and common name.

F 9.6: Origin of produce

• New Zealand, district where grown, region and local place name 

 F 9.7:Commercial specifications

• Class of product must be specified on documentation.