Market Produce Specifications:

ASIAN VEGETABLES (ROOT)

Cassava ................................................................................................................................. 2
Chinese Keys ........................................................................................................................ 3
Galangal ............................................................................................................................... 4
Ginger ................................................................................................................................... 5
Lotus Root ............................................................................................................................ 6
Taro....................................................................................................................................... 7
Turmeric............................................................................................................................... 8
Water Chestnuts .................................................................................................................. 9
White Radish...................................................................................................................... 10
Yam Bean ........................................................................................................................... 11
Yam..................................................................................................................................... 12
Market Produce Specifications 2
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Cassava
VARIETY: Various
OTHER NAMES: Manioc, Tapioca, Yuca Root
GENERAL APPEARANCE CRITERIA
COLOUR Dark brown skin, cream to yellow flesh depending on variety.
VISUAL Long, swollen roots; thin, rough textured skin; ends dipped in wax to prevent oxidation and water loss; free from
APPEARANCE foreign matter.
SENSORY Firm tuber; starchy flesh is inedible unless cooked (due to cyanogens); free from foreign and 'off ' smells or tastes;
bitter cassava contains higher levels of cyanogens than sweet varieties and has coarser texture once cooked.
SHAPE Approximately cylindrical; may be somewhat tapering at the ends; often slightly irregular in shape.
SIZE 30 - 50 mm diameter at the widest point; 200 - 350 mm length.
MATURITY Not woody or with darkened flesh.
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.
With cracks or splits that break the skin (senescent).
TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).
With grey or brown streaky discolouration of the flesh (chilling injury).
MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate > 2 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2sq cm.
BLEMISHES
CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.

RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 5 - 10
°C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 3
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Chinese Keys
VARIETY: Various
OTHER NAMES: Khao Chae, Ghurmah
GENERAL APPEARANCE CRITERIA

COLOUR Light brown skin, creamy flesh.

VISUAL Long, straight swollen roots; thin, smooth skin; free from soil or other foreign matter.
APPEARANCE

SENSORY Hard roots; mild aroma similar to ginger; no foreign odours or tastes
SHAPE Approximately cylindrical with some irregularity in shape; slightly tapering at the basal end.
SIZE >50 mm length; as pre-ordered requirements.
MATURITY Slender roots, no evidence of green shoots.
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With grey or brown streaky discolouration of the flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >1 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 4
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Galangal
VARIETY: Various
OTHER NAMES: Hang Dou Kou
GENERAL APPEARANCE CRITERIA

COLOUR Dark pink to red skin, paler around smaller shoots and brown around joints; cream flesh.
VISUAL Thick, heavy root tubers; thick leaf bases retained and trimmed to < 40 mm long; glossy, smooth, clean skin;
APPEARANCE
minimal flaking skin at the joints; no green shoots; free from foreign matter.
SENSORY Firm to hard, crisp tuber with minimal fibre; pungent, spicy aroma; free from foreign and 'off ' smells or tastes.

SHAPE Well rounded tubers with minimal branching.

SIZE Length 40 mm.
MATURITY Main central part of each tuber to be >20 mm diameter.
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With grey or brown streaky discolouration of the flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 5
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Ginger
VARIETY: New / Old Season
OTHER NAMES: N/A
GENERAL APPEARANCE CRITERIA

COLOUR Golden brown skin, sometimes with pale reddish tinge around shoot tips; cream flesh.

VISUAL Thick, heavy root tubers; smooth, slightly glossy clean skin; minimal flaking skin around the joints; no green
APPEARANCE
shoots; free from foreign matter.
SENSORY Firm tuber with minimal fibre; pungent, spicy aroma; free from foreign and 'off ' smells or tastes.

SHAPE Large, thick, well rounded root tubers

SIZE Weight 100 - 800 g

MATURITY New Season : softer texture, flaky shell ; Old Season : firm, darker hard shell
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.
With fibrous flesh (overmature).
TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).
With grey or brown streaky discolouration of the flesh (chilling injury).
MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >1 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.

RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 6
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Lotus Root
VARIETY: Various
OTHER NAMES: N/A
GENERAL APPEARANCE CRITERIA

COLOUR Pale brown skin, creamy flesh.

VISUAL Rounded, thickened tubers; may be supplied singly or in chains (similar to strings of sausages); thin, smooth
APPEARANCE
skin; internal flesh contains distinctive pattern of large air holes; free from excess soil.
SENSORY Firm to hard, crisp tubers; subtle, slightly sweet flavour; free from foreign and 'off ' smells or tastes.
SHAPE Approximately long oval to irregularly cylindrical.
SIZE > 100 mm in length; as pre-ordered per requirements.
MATURITY Central part of each tuber to be > 35 mm diameter.
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With grey or brown streaky discolouration of the flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.

RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 7
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Taro
VARIETY: Eddo, Dasheen, Woo Tau
OTHER NAMES: N/A
GENERAL APPEARANCE CRITERIA

COLOUR Dark purplish brown to golden brown skin; cream, yellow, or pale pink flesh depending on variety.
VISUAL Swollen, hairy tubers, often with small rootlets present; thin skin ridged in regular bands around the tuber
APPEARANCE
circumference; ends trimmed cleanly and healed over.
SENSORY Firm tuber with starchy flesh; slightly sweet, smooth flesh once cooked; flavour varies between varieties; free from
foreign and 'off ' smells or tastes.
SHAPE Rounded oblong or oval shaped, may taper to a blunt point at either end depending on variety.
SIZE As pre-ordered per requirements.
MATURITY Not woody or with darkened flesh (overmature).
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES
PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With grey or brown streaky discolouration of the flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 8
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Turmeric
VARIETY: Eddo, Dasheen, Woo Tau
OTHER NAMES: Jiang Huang
GENERAL APPEARANCE CRITERIA

COLOUR Orange to brown skin; bright orange flesh.

VISUAL
Slightly branching, cylindrical root tubers; thin, clean skin; minimal residual scale leaves at the nodes; no green
APPEARANCE
shoots; free from foreign matter.
SENSORY
Firm, crisp, juicy tuber which snaps easily when flexed; pungent, spicy aroma; free from foreign and 'off ' smells or
SHAPE Well rounded rhizomes with minimal branching.
SIZE Main central part of each tuber to be 12 - 20 mm diameter; as pre-ordered per requirements.
MATURITY Not woody or fibrous (overmature).
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 2 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With grey or brown streaky discolouration of the flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >1 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >1 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 9
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Water Chestnuts
VARIETY: Various
OTHER NAMES: Hon Ma Tai
GENERAL APPEARANCE CRITERIA

COLOUR Brown to black skin, creamy white flesh.

VISUAL Rounded corms with thin, slightly flaky skin; free from foreign matter.
APPEARANCE
SENSORY Firm, crisp flesh; subtly sweet and nutty flavour; free from foreign and 'off ' smells or tastes.
SHAPE Round to slightly flattened corms, elongated into a small peak at the base (turnip shaped).
SIZE 25 - 30 mm diameter, CLASS Small, Medium, No Large Fruit > 35mm.
MATURITY Not softened or sprouting (overmature); not undersized (immature).
MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (Fusarium rot).
PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 2 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled or loose skin, tubers that bend without breaking (dehydration).
DISORDER
With green shoots.

With fibrous flesh (overmature).

TEMPERATURE With discoloured, water-soaked areas, (freezing damage).
INJURY
With grey or brown streaky discolouration of the flesh (chilling injury).
MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >1 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >1 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 4 - 10
°C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 10
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: White Radish
VARIETY: Various
OTHER NAMES: Daikon, Lo Bok, Loh Baak
GENERAL APPEARANCE CRITERIA

COLOUR Cream to white skin with green-tinged area at crown; green foliage; white flesh.
VISUAL Long, thick root tuber; fresh green stems and leaves at the crown; thin, smooth skin which may be slightly dimpled;
APPEARANCE
free from foreign matter.
SENSORY Firm, crisp root that breaks easily when bent; slightly sweet, peppery flavour; free from foreign and 'off ' smells or
tastes.
SHAPE Approximately cylindrical, slightly wider at the crown and tapering at the base.
SIZE 40 - 60 mm diameter at the widest point; 250 mm - 300 mm length; as pre-ordered per requirements.

MATURITY Not stringy or woody (overmature); not undersized (immature).

MAJOR DEFECTS

INSECTS With obvious live insects.

DISEASES With evidence of fungal or bacterial rots (eg Fusarium rot, black root, downy mildew).
PHYSICAL / PEST With deep seated bruises or large flattened areas.
DAMAGE
With unhealed cuts, holes, splits or pest damage that breaks the skin.
SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES

PHYSIOLOGICAL With shrivelled, wrinkled skin (dehydrated).

DISORDER
With distorted, irregular or forked shape.
With yellowed foliage and / or spongy flesh (senescent)
TEMPERATURE With discoloured, water-soaked areas, (freezing damage).
INJURY
MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2 sq cm.
DAMAGE

SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES

CONSIGNMENT CRITERIA

TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 2 - 8
°C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.
Market Produce Specifications 11
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Yam Bean
VARIETY: Various
OTHER NAMES: Jicama
GENERAL APPEARANCE CRITERIA

COLOUR Light brown skin and white flesh.

VISUAL APPEARANCE Smooth skinned root tuber; irregularly shaped with dried remains of the plant stem forming a peak at the top centre;
free from foreign matter.
SENSORY Firm, crisp, juicy tuber; slightly sweet, mild flavour; free from foreign and 'off ' smells or tastes.

SHAPE Approximately round with irregular lobes, flattened at the base, elongating into a blunt peak at the apex.

SIZE 80 - 100 mm diameter at the widest point; as pre-ordered per requirements.

MATURITY Not woody (overmature) or undersized (immature).

MAJOR DEFECTS
INSECTS With evidence of live insects (eg weevils, nematodes).

DISEASES With evidence of fungal or bacterial rots (eg Fusarium rot, Rhizoctonia rot, moulds).

PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE
With deep seated bruises or large flattened areas.

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES
PHYSIOLOGICAL With shrivelled, wrinkled skin (dehydrated).
DISORDER
With distorted, irregular or forked shape.

With yellowed foliage and / or spongy flesh (senescent)

TEMPERATURE INJURY With discoloured, water-soaked areas, (freezing damage).

With sunken, discoloured areas in skin and underlying flesh (chilling injury).

MINOR DEFECTS

PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2 sq cm.
DAMAGE
SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES
CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 8 - 12
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as agreed
and communicated formally in writing.
Market Produce Specifications 12
PRODUCE: ASIAN VEGETABLES (ROOT)
TYPE: Yam
VARIETY: Various
OTHER NAMES: Shuyu
GENERAL APPEARANCE CRITERIA
COLOUR Dark brownish purple to brown skin; purple, cream or yellow flesh depending on variety.

VISUAL Swollen, irregularly shaped tubers, often with rootlets or bristly hairs present; thin skin with slightly rough texture;
APPEARANCE
ends trimmed cleanly and healed over.
SENSORY Firm tuber with starchy flesh; slightly sweet, smooth flesh once cooked; flavour varies between varieties; free from
foreign and 'off ' smells or tastes.
SHAPE Irregularly lobed, flattened tuber, approximately round or may be elongated according to variety.

SIZE As pre-ordered per requirements.

MATURITY Not woody or with darkened flesh (overmature).

MAJOR DEFECTS
INSECTS With evidence of live insects.

DISEASES With evidence of fungal or bacterial rots.

PHYSICAL / PEST With unhealed cuts, holes, splits or pest damage that breaks the skin.
DAMAGE
With unhealed wound from harvest.

SKIN MARKS / With superficial scuffs, scratches or blemishes affecting in aggregate > 4 sq cm.
BLEMISHES
PHYSIOLOGICAL With shrivelled or loose skin, softened flesh (dehydrated).
DISORDER
With green shoots.

With remnants from plant stem > 10 mm long.

TEMPERATURE With discoloured, water-soaked areas or pitted skin (chilling injury).

INJURY
MINOR DEFECTS
PHYSICAL / PEST With minor skin blemishes affecting in aggregate >2 sq cm.
DAMAGE
SKIN MARKS / With mechanical harvesting marks or healed depressions in skin affecting in aggregate >2 sq cm.
BLEMISHES
CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit) must
CONSIGNMENT not exceed 10% of consignment. Total major defects must not exceed 2 % of consignment. Combined Total not to
exceed 10%.
PACKAGING & Packaging manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
LABELLING current legislative requirements. Labelling to identify grower’s name/brand (plus growers name/code if via a
packhouse), address, contents, class, size and minimum net weight. Produce to identify 'Packed On' date (eg. Pkd
DD/MM/YY) and Country of Origin (eg. Produce of Australia) on outer container.
SHELF LIFE Produce must provide not less than 14 days clear shelf life from date of receival.
RECEIVAL Compliance with Quarantine Treatments (if required) for Interstate Consignment. Stacked onto a stabilised
CONDITIONS pallet as pre-ordered. Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 10 -
15 °C
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements
CONTAMINANT of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food
RESIDUES Standards Code MRL’s and ML’s.
FOOD SAFETY Produce is to be grown and packed under a HACCP based food safety program that is subject to an annual
REQUIREMENTS third-party audit. A copy of current certification to be forwarded to receiver. Produce that meets the above
specifications but is not grown under a HACCP based food safety program must not be labelled Class 1.
Specifications reviewable: eg. to account for specific regional effects or adverse seasonal impacts on quality or early or late seasonal variances as
agreed and communicated formally in writing.