Fresh root vegetables - Taro Classification and grading
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PHILIPPINE NATIONAL
STANDARD PNS/BAFS 126:2014
ICS 67.080.20
Fresh root vegetables – Taro
Classification and grading
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858
DEPARTMENT OF E-mail: bafpsda@yahoo.com.ph
AGRICULTURE Website: www.bafps.da.gov.ph
PHILIPPINES
PHILIPPINE NATIONAL STANDARD PNS/BAFS 126:2014 Foreword The Philippine National Standard for Fresh Root Vegetables – Taro – Classification and Grading (PNS/BAFS 126:2014) was developed by the Technical Working Group (TWG) on the Development of PNS for Taro. The group was organized by the Bureau of Agriculture and Fisheries Standards (BAFS) through a Special Order No. 146, Series of 2013 to present common information and understanding on the quality and safety requirements for taro. The TWG conducted technical reviews and public consultations in the three major islands of the country to generate further scientific data and opinions needed prior to the finalization of this Standard. PNS/BAFS 126:2014 aims to provide common understanding on the scope, definitions, minimum requirements, classification, size classification, tolerances, sampling, packaging, marking and labeling, contaminants, and hygiene.
PHILIPPINE NATIONAL STANDARD PNS/BAFS 126:2014 Fresh root vegetables – Taro – Classificationand grading 1 Scope This standard applies to varieties of tarolocally known asgabi, Colocasiaesculenta(L.) Schott of the Araceae family to be supplied fresh to the consumers after preparation and packaging. Taro for industrial processing is excluded. 2 Reference The titles of the standard publications and other references of this standard are listed on the inside back cover. 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 clean practically free from adhering soil, not smeared or caked with dirt or other foreign matter 3.2 cut surface exposed surface of the corms resulting from the removal of either damage areas 3.3 firm not soft, flabby or shriveled 3.4 fresh firm and not shriveled 3.5 fairly well shaped not curved, crooked, constricted or misshapen as to materially detract from the appearance of the individual taro or the general appearance of the lot 3.6 fully matured fully developed, firm with tough skin and with no sprouting orsurface shriveling 3.7 practically free almost free of the concerned items 3.8 similar varietal characteristics generally similar in shape, color, skin and flesh characteristics 3.9 sound free from rotting and deterioration 4 Provisions concerning quality 4.1 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, the taro corms must be:
PNS/BAFS 126:2014
─ whole;
─ clean;
─ fresh;
─ sound;
─ practically free of pests affecting the general appearance of the produce;
─ practically free of damage caused by pests;
─ free of abnormal external moisture, except for condensation following removal
fromcold storage;
─ free of any foreign smell;
─ firm;
─ practically free of mechanical damage and bruising;
─ practically free of signs of sprouting; and
─ having a pseudo-stem of at least 20 mm in length which must be smoothly cut.
However, its absence is not considered a defect, provided that the product is
properly cured or dried.
4.2 Thetaro must have been carefully harvested (6 – 7 months after planting) and have
reached an appropriate degree of physiological development, account being taken of the
characteristics of the variety and/or commercial type and the area in which they are grown.
4.2.1 The development and condition of taros must enable them to:
─ withstand transport and handling; and
─ arrive in satisfactory condition at the place of destination.
5 Classification
Taro is classified in three classes defined below:
5.1 Extra class
Taro in this class must be of superior quality. They must be the characteristics of the variety.
They must be free of defects, with the exception of very slight superficial defects, provided
these do not affect the general appearance of the produce, quality, keeping quality and
presentation in the package.
5.2 Class I
Taro in this class must be of good quality. They must be characteristic of the variety. The
following slight defects, however, may be allowed, provided these do not affect the general
appearance of the produce, quality, keeping quality and presentation in the package.
─ slight defects in shape;
─ scarring, provided this does not cover more than 20% of the total surface area; and
─ scraped areas, provided these do not exceed 20% of the total surface area.
2
PNS/BAFS 126:2014
The defects must not, in any case, affect the flesh of the produce.
5.3 Class II
This class includes taro which do not qualify for inclusion in the higher classes, but satisfy
the minimum requirements specified in Clause 4.1 above. The following defects, however,
may be allowed, provided that the taro retains their essential characteristics with regards to
the quality, keeping quality and presentation:
─ defects in shape;
─ scarring, provided this does not cover more than 30% of the total surface area; and
─ scraped areas, provided these do not exceed 30% of the total surface area.
The defects must not, in any case, affect the flesh of the produce.
6 Provisions concerning sizing
Size is determined by the weight of the taro in grams, as presented in table 1.
Table 1 – Size classification of taro
Size code Size classification Weight (g)
1 Very Small 50 – 149
2 Small 150 – 250
3 Medium 251 – 350
4 Large 351 – 450
5 Extra Large > 450
7 Tolerances
7.1 Quality tolerance
7.1.1 Extra class
Five percent by number or weight of taro not satisfying the requirements of the class but
meeting those of Class I, or exceptionally coming within the tolerances of that class is
allowed.
7.1.2 Class I
Ten percent by number or weight of taro not satisfying the requirements of the class, but
meeting those of Class II, or exceptionally coming within the tolerances of that class is
allowed.
3
PNS/BAFS 126:2014
7.1.3 Class II
Ten percent by number or weight of taro satisfying neither the requirements of the class nor
the minimum requirements, with the exception of produce affected by rotting, is allowed.
7.2 Size tolerance
For all classes, 10% by number or weight of taro corresponding to the size immediately
below or above the size indicated on the package is allowed.
8 Sampling
Sampling for ascertaining the conformance shall be in accordance with PNS/ISO 874(Annex
1).
9 Provisions concerning presentation
9.1 Uniformity
The contents of each package must be uniform and contain only taro of the same origin,
variety,quality andsize. The visible part of the contents of the package must be representative
of the entire contents.
9.2 Packaging
Taro must be packed in such a way as to protect the produce properly. The materials used
inside the packages must be new1, clean and of a quality such as to avoid causing any
external or internal damage to the produce. The use of materials, particularly of paper or
stamps bearing trade specifications, is allowed, provided that the printing or labeling has been
done with a non-toxic ink or glue.
Taro shall be packed in each container in compliance with the Recommended Code of
Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995).
9.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to
ensure suitable handling, shipping and preserving of the taro. Packages must be free of all
foreign matters or smell.
10 Marking and labeling
10.1 Consumer packages
In addition to the requirements of the Codex General Standard for the Labeling of
Prepackaged Foods (CODEX STAN 1-1985), each package shall be legibly labeled with the
following information:
________________________
1
For the purposes of this Standard, this includes recycled material of food grade quality.
4
PNS/BAFS 126:2014
10.1.1 Name of produce and variety.
10.1.2 Class and size/size code.
10.1.3 Net weight (optional).
10.1.4 Name and address of producer, trader, exporter, packer and/or dispatcher.
Identification code (optional)2.
10.1.5 Place of origin (farm and, optionally, province where grown or name of local place).
10.1.6 Date of harvest.
10.1.7 Official inspection mark and/or product certification mark (optional).
10.1.8 Product of the Philippines.
10.2 Non-retail containers
Each package must bear the abovementioned particulars, in letters grouped on the same side,
legibly and indelibly marked and visible from the outside or on the accompanying
documents.
11 Contaminants
11.1 Heavy metals
Taro shall comply with those maximum levels for heavy metals established by the Codex
Alimentarius Commission or authority for this commodity (Annex 2).
11.2 Pesticide residues
Taro shall comply with those maximum residue limits established by the Codex Alimentarius
Commission or authority for this commodity.
12 Hygiene
12.1 It is recommended that the produce covered by the provisions of this Standard be
prepared and handled in accordance with the appropriate sections of the Recommended Code
of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), Recommended Code
of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant
Codex texts such as Codes of Hygienic Practice and Codes of Practice.
12.2 The produce shall comply with the microbiological criteria established in accordance
with the Principles for the Establishment and Application of Microbiological Criteria for
Foods (CAC/GL 21-1997).
________________________
2
In the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent
abbreviations)” has to be indicated in close connection with the code mark.
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PNS/BAFS 126:2014
Annex 1
Method of Sampling
1. Preparation of the lot for sampling
The lot shall be prepared for sampling in such a way that samples can be taken without hindrance or
delay. The samples shall be taken by the interested parties or by a representative authority.
Each lot shall be sampled separately, but if the lot shows damage due to transport, the damaged
portions of the lot shall be isolated and sampled separately from the sound portions. It shall be divided
into uniform lots and each lot shall be sampled by agreement between buyer and seller, unless they
have decided otherwise.
2. Increments
Increments shall be taken at random from different places and from different levels in the lot.
2.1 Packaged products
In the case of packaged products (wooden packages, cardboard packages, bags, etc.), the samples
shall be taken at random in accordance with table 2.
Table 2 – Number of packages to be taken
Number of similar packages in the lot Number of packages to be taken,
each constituting an increment
Up to 100 5
101 to 300 7
301 to 500 9
501 to 1000 10
Over 1000 15 (min.)
2.2 Products in bulk
At least five increments shall be taken from each lot, corresponding to a total mass or a total number
of bundles as given in table 3.
Table 3 – Size of increments
Mass of lot (in kg) Total mass of increments (in kg) or
or total number of bundles in lot total number of bundles to be taken
Up to 200 10
201 to 500 20
501 to 1000 30
1001 to 5000 60
Over 5000 100 (min.)
In the case of large fruits and vegetables (over 2 kg per unit) the increments shall consist of at least
five units.
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PNS/BAFS 126:2014
Annex 1 (Cont…)
3. Preparation of bulk sample or reduced sample
The bulk sample is formed, if required, by assembling and, if possible, mixing the increments. The
reduced sample, if required, is obtained by reduction of the bulk sample.
On-the-spot examination is carried out on the bulk sample or the reduced sample and this shall be
carried out as quickly as possible after sampling in order to avoid any change in the characteristics to
be examined.
4. Size of laboratory samples
The size of the laboratory samples depends on the laboratory tests to be carried out, which shall be
indicated in the contract. Minimum quantities are given in table 4.
Table 4 – Size of laboratory samples
Product Size of laboratory
sample
Small fruits, medlars, walnuts, hazelnuts, almonds, chestnuts 1 kg
and vegetables other than those listed below
Cherries, morello cherries, plums 2 kg
Apricots, bananas, quinces, citrus fruits, peaches, apples, pears, 3 kg
grapes, avocados, garlic, aubergines, beetroots, cucumbers,
turnips, cabbages, root vegetables, onions, paprika, radishes,
tomatoes
Pumpkins. melons, water-melons, pineapples 5 units
Cabbages, cauliflowers, red cabbages, lettuces 10 heads
Sweet corn 10 cobs
Vegetables in bundles 10 bundles
Source:
PNS/ISO 874-2011. Fresh Fruits and Vegetables - Sampling.
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PNS/BAFS 126:2014
Annex 2
Table 5 – Heavy metals for taro
Heavy Metal Maximum level (mg/kg)
Arsenic (As) 0.1
Cadmium (Cd) 0.1
Lead (Pb) 0.1
Source:
CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Food and
Feed.(www.codexalimentarius.org)
8PNS/BAFS 126:2014
Annex 3
Table 6 – Characteristics of recommended varieties ofgabiin the Philippines
Varietal VG-1 VG-2 VG-3
PSB G-4 PSB G-5
Information (Kalpao) (Iniito) (Dalwangan)
Corm Yield,
9.56 6.74 8.19 5.48 5.24
(t/ha)
Corm Skin brown with pinkish brown tangerine skin brown purple brown
Color yellowish (apical light
apical base yellow to green
skin (tale part
of the corm)
Corm Cortex light yellow purple with yellow green light yellow pink-purple
Color pinkish
background
Corm Flesh creamy yellow light purple creamy with white White
Color with pinkish yellowish dots
dots
Foliage Color white purple dark green green margin green leaves; green leaves
ring; green color in the leaves; plain pale green purple brown
margin leaves; overleaf; white green color for petiole and petiole with
purple dot at light green both underside upper 1/3 is purple lines or
petiole color in the and overside purple stripes
junction; plain underside
green color
overleaf; light
green
underside and
white to
purplish veins
Growth Habit tall, upright tall, upright tall, upright medium in tall and upright
slender petiole slender petiole and slender height and slender petiole
and produces and produces petiole and produces many and produces
rhizomes rhizomes rarely produces rhizomes rhizomes
rhizomes
Maturity 8 8 8 8 8
Period, (mos.)
Dry Matter 35.81 44.36 44.18 42.22 40.59
Content, (%)
Reaction to Resistant Resistant Resistant Resistant Resistant
Leaf Blight
Recommended staple food and staple food and staple food and staple food and staple food and
Use other various other various other various other various other various
delicacies delicacies delicacies delicacies delicacies
Year Released 2000 2000
Recommended PhilRootcrops- PhilRootcrops- PhilRootcrops- PhilRootcrops- PhilRootcrops-
for Release by VSU VSU VSU VSU VSU
9PNS/BAFS 126:2014
Annex 3 (Cont…)
Varietal
NSIC G-6 NSIC G-7 NSIC G-8 NSIC G-9 NSIC G-10
Information
Corm Yield,
10.83 11.62 11.74 10.83 9.28
(t/ha)
Corm Skin brown brown brown brown pink purple
Color
Corm Cortex pink purple Pink
Color
Corm Flesh light pink light purple white tinged white with white
Color with purple dominant
streaks of
purple fibers
Foliage Color green leaves green leaves; dark green dark green green leaves,
with brown green petiole leaves with leaves, dark dark green
veins; purple purple veins, purple petiole petioles with
petioles lower 2/3 of pale green in
petiole is green the underside
while the upper
portion is
purple
Growth Habit tall, semi-erect; tall, erect, moderately
produces produces erect, produces
cormels rhizomes rhizomes
Maturity 8 8 8 8 8
Period, (mos.)
Dry Matter 33.68 33.82 38.27 45.42 42.86
Content, (%)
Reaction to Resistant Resistant Resistant Resistant Resistant
Leaf Blight
Recommended staple food and staple food and staple food and staple food and staple food and
Use other various other various other various other various other various
delicacies delicacies delicacies delicacies delicacies
Year Released 2002 2002 2002 2004 2007
Recommended PhilRootcrops- PhilRootcrops- PhilRootcrops- PhilRootcrops- PhilRootcrops-
for Release by VSU VSU VSU VSU VSU
Source:
Philippine Rootcrops Research and Training Center (PhilRootcrops).VisayasState University, Baybay, Leyte.
10PNS/BAFS 126:2014
Appendix A
Photos of Taro
(a)VG – 1 kalpao(b)VG – 2iniito(c)VG – 3 dalwangan
(d)PSB G – 4(e)PSB G – 5 (f)NSIC G – 6
(g) NSIC G – 7 (h) NSIC G – 8 (i)NSIC G – 9
Photos courtesy of Dr. Emma S. Data (PhilRootcrops, Visayas State University)
Fig 1 – Philippines’ varieties of taro
(j)NSIC G – 10
11PNS/BAFS 126:2014
(a)
(b)
Photos courtesy of (a) www.tean.govt.nz; and (b) www.alibaba.com
Fig 2 – Quality taro
12PNS/BAFS 126:2014
(a)
(b)
Photos courtesy of:
(a) Dr. Emma S. Data (PhilRootcrops, Visayas State University); and
(b) www.21food.com
Fig 3 – Good packaging practice for taro
13PNS/BAFS 126:2014
References
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.
Agriculture Code. Production, Processing, and Sale of Horticultural Products: Grading, Packing and
Inspecting Horticultural Products. Chapter 91. General Grades and Packs of Fruits and
Vegetables. p.11 – 12. (http://tlo2.tlc.state.tx.us).
CAC/GL 21-1997. Principles for the Establishment and Application of Microbiological Criteria for
Foods. Food and Agriculture Organization /World Health Organization Codex Alimentarius
Commission. Rome, Italy. (www.codexalimentarius.org)
CAC/RCP 53-2003. Recommended Code of Hygienic Practice for Fresh Fruits and Vegetables. Food
and Agriculture Organization /World Health Organization Codex Alimentarius Commission.
Rome, Italy. (www.codexalimentarius.org)
CAC/RCP 44-1995. Recommended Code of Practice for Packaging and Transport of Fresh Fruits and
Vegetables. Food and Agriculture Organization /World Health Organization Codex
Alimentarius Commission. Rome, Italy. (www.codexalimentarius.org)
CAC/RCP 1-1969. Recommended Code of Practice – General Principles of Food Hygiene. Food and
Agriculture Organization /World Health Organization Codex Alimentarius Commission.
Rome, Italy. (www.codexalimentarius.org)
Characteristics of Varieties of Gabi in the Philippines.Philippine Rootcrops Research and Training
Center, Visayas State University, Baybay, Leyte.
CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Food and Feed.
Food and Agriculture Organization /World Health Organization Codex Alimentarius
Commission. Rome, Italy. (www.codexalimentarius.org)
CODEX STAN 1-985. Codex General Standard for the Labeling of Prepackaged Foods. Food and
Agriculture Organization /World Health Organization Codex Alimentarius Commission.
Rome, Italy. (www.codexalimentarius.org)
.
National Seeds Industry Council. Seed Catalogue. Bureau of Plant Industry.
Onwueme, I. C. 1994.Tropical root and tuber crops - Production, perspectives and future
prospects.FAO Plant Production & Protection Paper 126, FAO, Rome. 228 pp.
Palaniswami, M.S. and K.V. Peter. 2008. Tuber & Root Crops: Vol. 09. Horticulture Science
Series. 217 pp.
Paull, Robert E. and Ching Cheng Chen. Taro. Department of Tropical Plant and Soil Sciences,
University of Hawaii at Manoa, Honolulu, HI.
PNS/ISO 874-2011. Fresh Fruits and Vegetables - Sampling.
en.wikipedia.org/wiki/Taro
www.docstoc.com/.../Three-varieties-of-taro-
www.vegetablesinfo.com/taro/ - EstadosUnidosPNS/BAFS 126:2014
Department of Agriculture
Bureau of Agriculture and Fisheries Standards
Technical Working Group – Development of PNS for Taro
Chair Co – Chair
Dr. Rodel G. Maghirang Dr. Leoncia L. Tandang
Professor Dean, College of Agriculture
Institute of Plant Breeding Benguet State University
UP Los Baños, Laguna La Trinidad, Benguet
Members
Dr. Pablito P. Pamplona Dr. Emma S. Data (Expert Involved)
Co-owner Professor VI
Triple-P Farms & Nursery Philippine Rootcrops Research
Kabacan, Cotabato & Training Center
Visayas State University, Baybay, Leyte
Dr. Roberto E. Coronel Ms. Solidad Bernardo
Professor Emeritus National Agriculture and Fishery
CouncilInstitute of Plant Breeding Department of Agriculture
UP Los Baños, Laguna
Secretariat
Bureau of Agriculture and Fisheries Standards
Chair
Mr. Leo P. Cañeda, CESO III
OIC – Executive Director
Members
Ms. Angelina A. Bondad
Chief Science Research Specialist VI
Mr. Mark F. Matubang
Science Research Specialist IIBUREAU OF AGRICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
T/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552
E-mail: bafpsda@yahoo.com.ph
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