Specifications For Quality Assurance

I. Technical Standard

PARAMETER STANDARD/REQUIREMENT

1.Age of Fruit - 9 to *1 weeks from bagging.

2.Calibration - Regular Hands pack *1 to *7 and Small Hands *6 to *0

3.Finger Length - Minimum 7.5 & 6.5 inchies for regular and small hands respectively.

4.Weight per Hands - Minimum 1.8 and 1.3 kg for regular and small hands pack respectively.

5.Net Fruit Weight/Box - *3.5kg for regular and small hands pack.

6.Number of Hands per Box - 4,5 and 6 hands for regular pack **8 and 9 for small hands pack

7.Number of Finger per Hands - *2 Figners.

II. Tolerance For Some Quality Defects For CLASS A Pack

DEFECT TOLERANCE

Finger Affected/Size of Defect Most and Slight Intensity

1. Corky Scab/Water Soaked - 2(1.5 inches) from feeder line.

2. Maturity Stain - 2(2.0 square cm.)

3. Red Rust - 2(1.5 inches) from feeder line.

4. Animal Scratches - 3(2.5 cm) per finger.

5. Latex Stain - 3(5 square cm) finger.

6. Old Bruise - 3(1 square cm) finger.

7. Speckling - 3(1.5 inches) per finger.

8. Finger Removal Per Hand - 3 2 not adjacient outter whor and 1 inner whor not through adthrough

9. Sun Burn - 1 yellow without black tip 1.5 inches.

III. Defects With Zero Tolerance

1. Broken Neck

2. Chemical Burn

3. Chemical Residue

4. Chimera

5. Cigar Ends

6. Diamond Fruit Soft

7. Dust and Dirt

8. Finger Rot

9. Full Grade

*0. Fused Finger

*1. Johnsons Fruit Spot

*2. Knife Cut

*3. Malformed / *-layer hands

*4. Infected with insects (Mealy Bug and Scale Insects)

*5. Moquillo

*6. Mutilated Fingers

*7. Nipple Like

*8. Over and Under Calibration

*9. Ripe

*0. Short Finger

*1. Split Peel

IV. Harvesting Specifications:

1. Age at harvest 9,*0 and *1 weeks from bagging.

2. Functional leaves at harvest 4 up.

3. Harvested bunches should be protected fromdirect sun light and packed within 4 hours.

4. Calibration For regular *1 up to *7 and for Small hands *6 up to *0.

5. Live cut whenever applicable.

V. Bunches To Be Rejected Outright

1. NFL fruit

2. Ripe Green and Yellow.

3. Under and Over Age Fruits.

4. Severe Souty Mold Frickles and Finger Rot.

5. (MOKO) and Tip-Over Steams.

VI. PACKING PATTERN:

1. 4 Hands ******- Line Pack

2. **6 Hands ****- Cross Pack

3. 7,8,9 Hands **- Line Cross

4. Label **********- 3 for regular hands and 2 for small hands.