1. Avocado shall be:-
(i). whole, sound, clean greenish or yellowish flesh with a buttery consistency and a rich, nutty flavour;
(ii). free of any visible foreign matter, free of any foreign smell and/or taste;
(iii). free of pests and damage caused by them affecting the general appearance of the produce;
(iv). free of abnormal external moisture, excluding condensation following removal from cold storage;
(v). free of damage caused by low and/or high temperatures;
2. Variety (to be filled by assayer)
3. Actual picture of the lot(to be uploaded by assayer)
4. Criteria for range designation
S.No. | Tradable parameters | Range-1 | Range-2 | Range-3 |
A | Primary |
i | Defects in shape | Up to 2% | Up to 4% | Up to 6% |
ii | Immature fruits | Up to 2% | Up to 4% | Up to 6% |
| iii | Skin defects (% of total surface area ) such as soft bruises, decay, worm holes, growth cracks, cuts or other skin breaks | Up to 3% | Up to 5% | Up to 10% |
iv | Range Acceptance | 95% | 90% | 85% |
| B | Optional |
| i | Colour (Characteristic true to variety) (% by count) | More than 70 | Between 40 to 70 | Less than 40 |
| ii | Size by wt. (in grams) | Above 80 |
5. Sampling:
(i). 5% or minimum one container should be selected for sampling
(ii). 3 nos. shall be drawn from each selected container and mixed homogenously, called as primary sample
(iii). 3 nos. shall be drawn from primary sample called as laboratory sample.
Optional parameters are voluntary and may be analyzed as per buyer-seller agreement.
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