Market Produce Specifications

MANGO

Bangalore ............................................................................................................................. 2
Brook .................................................................................................................................... 3
Davis Haden ......................................................................................................................... 4
Early Gold ............................................................................................................................ 5
Edward ................................................................................................................................. 6
Glenn..................................................................................................................................... 7
Hayden.................................................................................................................................. 8
Irwin ..................................................................................................................................... 9
Keitt .................................................................................................................................... 10
Kensington Pride Ripened - One...................................................................................... 11
Kensington Pride Bundaberg / Bowen / Burdekin / Carnarvon Region ...................... 12
Kensington Pride Tray Line Composite.......................................................................... 13
Kensington Pride Tray Line One..................................................................................... 14
Kent..................................................................................................................................... 15
Lemon ................................................................................................................................. 16
Mallika................................................................................................................................ 17
Mexican .............................................................................................................................. 18
Nam Doc Mai ..................................................................................................................... 19
Okrong................................................................................................................................ 20
Palmer................................................................................................................................. 21
Pearl .................................................................................................................................... 22
Plum .................................................................................................................................... 23
R2E2Ripened-One............................................................................................................. 24
R2E2 Bundaberg / Bowen Region.................................................................................... 25
Tommy Atkins ................................................................................................................... 26
Zango, B74, Calypso.......................................................................................................... 27
Zill ....................................................................................................................................... 28
Market Produce Specifications 2
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Bangalore
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Golden yellow with red blush over shoulder areas; None with >40% of visible surface with light green colour; no
chimeral variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Golden yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available,
APPEARANCE per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
PACKAGING & d 10%manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
Packaging
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Brook
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Green skin, yellow to orange flesh. None with >40% of visible surface with light green colour; no chimeral
variants (discoloured lines) with > 1 line of green, not > 2mm wide or 5cm long; not sunken or raised.
VISUAL Clean with bright bloom and smooth skin. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Elongated to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit, (no gas ripening/colouring permitted).
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >1sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 -18°C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Davis Haden
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow to orange slight red blush. None with >40% of visible surface with light green colour; no discoloured Lines
(chimeral) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Orange flesh; With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE
With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Early Gold
CLASS: One
GENERAL APPEARANCE CRITERIA

COLOUR Yellow with orange red blush.. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Orange flesh; With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Edward
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow, some red blush. None with >40% of visible surface with light green colour; no chimeral variants (discoloured
lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh; rough texture skin. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Glenn
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Orange with red blush.. None with >40% of visible surface with light green colour; no chimeral variants (discoloured
lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Orange flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Hayden
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow with brilliant red blush. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Orange yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when
APPEARANCE available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas
INJURY (sunscald).
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
CONSIGNMENT CRITERIA
TOLERANCE PER Total minor defects (within allowance limit) to be < 2 defects per item Total minor defects (outside allowance limit)
CONSIGNMENT must 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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Irwin
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Crimson blush on a yellow skin. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Approximately oval-oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Keitt
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow, with a light pink blush.. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oblong heart shape.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Kensington Pride
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Pale yellow with or without pink to pink red-blush. None with > 40% of visible surface with light green colour; no
chimeral variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Yellow flesh moderate, not excessive fibre. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >1sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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: MANGO
TYPE: Ripened
VARIETY: Kensington Pride Bundaberg / Bowen / Burdekin / Carnarvon Region
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Pale yellow with or without pink to pink red-blush. No chimeral variants (discoloured lines) with > 1 line of green, not
>2mm wide or 5cm long; not sunken or raised.
VISUAL Yellow flesh moderate, not excessive fibre. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE
when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE
With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm. no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >1sq cm.
BLEMISHES With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
SHELF LIFE
DD/MM/YY) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 13
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Kensington Pride
CLASS: Tray Line Composite
GENERAL APPEARANCE CRITERIA
COLOUR Colour Stage ranging from 50 - 100% blush over fruit surface (stages 4 - 6 on QDPI Chart). None with >
50% of visable surface with dark green colour.
VISUAL Yellow flesh. With need for stickers with PLU and produce/variety name.
APPEARANCE
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray. Preferably sizes 18 - 25's
MATURITY >14% dry matter. Varying stages of maturity.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes or cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With > 8 attached scale insects.
DAMAGE
With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >2 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >4 sq cm or with
bruising affecting > 3 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>2-3mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >2.5sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >2.5 sq cm (rub, abrasion damage).
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 15%
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 14
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Kensington Pride
CLASS: Tray Line One
GENERAL APPEARANCE CRITERIA
COLOUR Colour stage ranging from 30 - 90% blush over fruit surface (stages 3 - 5 QDPI Chart ). None with > 20% of
visable surface with dark green colour.
VISUAL Yellow flesh. With need for stickers with PLU and produce/variety name.
APPEARANCE
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray. Preferably sizes 8 - 16's
MATURITY > 14% dry matter. Varying stages of maturity.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes or cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE
With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >1sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 15
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Kent
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow with or without pink to pink red blush. None with >40% of visible surface with light green colour; no chimeral
variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Yellow flesh moderate, not excessive fibre. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
PACKAGING & d 10%manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
Packaging
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 16
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Lemon
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow / Gold colour, no blush. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Pale yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 17
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Mallika
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow, no blush. None with >40% of visible surface with light green colour; no chimeral variants (discoloured line)
with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oblong, oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 18
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Mexican
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR With highly coloured red blush over most of the surface; small areas of yellow background; None with >40% of
visible surface with light green colour; no chimeral variants (discoloured lines) with >1 line of green, not >2mm wide
or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 19
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Nam Doc Mai
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Green skin, deep yellow flesh. None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Clean with bright bloom and smooth skin.. With need for stickers with PLU and produce/variety name, or bar code
APPEARANCE when available, per requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Elongated kidney shaped
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 20
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Okrong
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Green to greenish yellow colour, no blush. None with >40% of visible surface with light green colour; no chimeral
variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Pale yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 21
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Palmer
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Green yellow skin with dark red blush. None with >40% of visible surface with light green colour; no chimeral
variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Pale yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 22
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Pearl
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR With orange-pink blush over most of the surface; small areas of golden yellow background; None with >40% of
visible surface with light green colour; no chimeral variants (discoloured lines) with >1 line of green, not >2mm wide
or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 23
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Plum
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow background with red blush. None with >40% of visible surface with light green colour; no chimeral
variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Gold yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 24
PRODUCE: MANGO
TYPE: Ripened
VARIETY: R2E2
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow with red blush; none with > 40% of visible surface with light green colour; no chimeral variants (discoloured
lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 25
PRODUCE: MANGO
TYPE: Ripened
VARIETY: R2E2
CLASS: Bundaberg / Bowen Region
GENERAL APPEARANCE CRITERIA
COLOUR Yellow with red blush; no chimeral variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long;
not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 26
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Tommy Atkins
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR With highly coloured red blush over most of the surface; small areas of yellow background; None with >40% of
visible surface with light green colour; no chimeral variants (discoloured lines) with >1 line of green, not >2mm wide
or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 27
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Zango, B74, Calypso
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Pale yellow with or without a pink to red blush; None with >40% of visible surface with light green colour; no
chimeral variants (discoloured lines) with >1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Round to oval heart shaped. 'Flower' like growth around stem end is allowable, nil with excessively protruding areas.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes or cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >1sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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 28
PRODUCE: MANGO
TYPE: Ripened
VARIETY: Zill
CLASS: One
GENERAL APPEARANCE CRITERIA
COLOUR Yellow with dark red blush; None with >40% of visible surface with light green colour; no chimeral variants
(discoloured lines) with > 1 line of green, not >2mm wide or 5cm long; not sunken or raised.
VISUAL Deep yellow flesh. With need for stickers with PLU and produce/variety name, or bar code when available, per
APPEARANCE requirements.
SENSORY Firm, yields slightly to finger pressure; smooth skin; sweet, with some acid; pleasant aroma; no unpleasant
odours/flavours (abnormal ripening).
SHAPE Oval heart shaped.
SIZE In pre-ordered size per requirements; uniform per tray.
MATURITY >14 % dry matter. Fully coloured ripened fruit.
MAJOR DEFECTS
INSECTS With evidence of live insects.
DISEASES With fungal or bacterial rots (decaying areas).
PHYSICAL / PEST With cuts, holes, cracks (that break the skin).
DAMAGE
TEMPERATURE With scattered, small dark-brown spotting on dull, discoloured skin. (chilling injury)
INJURY
PHYSIOLOGICAL With internal breakdown, eg. watery, translucent area in flesh or around seed (jelly seed), or with spongy stem end
DISORDERS (grey brown flesh/cavity at stem end).
MINOR DEFECTS
PHYSICAL / PEST With >5 attached scale insects.
DAMAGE With sooty mould (brown-black spotting) or bacterial spot (black spotting), not open or weeping, affecting in total >1 sq
With pink spot >15 spots (each 5mm diameter) (former scale attachment areas).
With shallow (<2mm), healed scarring, eg. hail or with cleavage scar affecting in aggregate >2 sq cm or with
bruising affecting > 2 sq cm.; no deep scars or soft/moist deep-seated bruises.
TEMPERATURE With bleaching (sunburn) affecting >20% of visual surface; no grey-brown blotches or black depressed areas (sunscald).
INJURY
PHYSIOLOGICAL With pronounced/dark lenticels (>1-2mm wide) affecting >20% of skin; not star shaped or cracked.
DISORDERS
SKIN MARKS / With sap burn or sap stain/spotting affecting >6 sq cm.
BLEMISHES
With light blemish, eg. dense, thick russet lines affecting >6 sq cm; scattered thin lines are allowable.
With dark blemish >1 sq cm (rub, abrasion damage).
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
PACKAGING & d 10%manufactured from new food grade materials or sanitised returnable crates. All labelling must meet the
Packaging
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) d C t fO i i ( P d f A t li ) t t i
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 pallet.
CONDITIONS Refrigerated van with air bag suspension, unless otherwise approved. Pulp Temperature 13 - 18 °C for
Receival.
CHEMICAL & All chemicals used pre/postharvest must be registered and approved for use in accordance with the
CONTAMINANT requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply to the
RESIDUES FSANZ Food Standards Code ML’s and MRL'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.