PROVISIONS CONCERNING QUALITY
The purpose of this standard is to define the quality requirements for cherries, after preparation and packaging.

1. Minimum requirements
   In all classes, subject to the special provisions for each class and the tolerances allowed, the cherries must be:
   — intact,
   — fresh in appearance,
   — sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,
   — firm (according to the variety),
   — clean, practically free of any visible foreign matter,
   — practically free from pests,
   — practically free from damage caused by pests,
   — free from abnormal external moisture,
   — free of any foreign smell and/or taste,
   — with the stem attached (1).
   The cherries must be carefully picked.
   They must be sufficiently developed and display satisfactory ripeness. The development and the condition must be
   such as to enable them:
   — to withstand transport and handling and
   — to arrive in satisfactory condition at the place of destination.

Classification

• (i) ‘Extra’ Class
  Cherries in this class must be of superior quality. They must be well developed and have all the characteristics
  and the typical colouring of the variety
• (ii) Class I
  Cherries in this class must be of good quality. They must be characteristic of the variety.
• (iii) Class II
  This class includes cherries which do not qualify for inclusion in the higher classes, but satisfy the minimum
  requirements specified above.