Cabbage Grading and Packing Manual

This manual is a summary of the regulations which apply to the grading, packing and marking of cabbage in the Province of Ontario. It is supplied by the Food Inspection Branch to assist in the marketing of cabbage in Ontario.

Regulation 378/90 under the Farm Products Grades and Sales Act is the source of this information.

This edition, while accurate, is prepared for convenience only. For complete reference, please refer to the official volumes of the Farm Products Grades and Sales Act.

Contents:

| Grades | Packing Level Tolerances | Markings | Packages |
| Bilingual and Metric Requirements | OMAFRA Contact |

Grades

The grades and grade names for cabbage are Canada No. 1 and Canada No. 2. All cabbage sold in Ontario must be properly packed to the grade standards and marked accordingly.

The following table identifies the requirements of the Canada No. 1 and Canada No. 2 grades.

 Grade
Factors

 Canada No.1

 Canada No.2
Properly Packed When packaged, the cabbage must not be slack, overpressed or otherwise in a condition likely to result in permanent damage during handling or in transit. When packaged, the cabbage must not be slack, overpressed or otherwise in a condition likely to result in permanent damage during handling or in transit.
Variety Each package should contain cabbage of a similar type, shape and colour (eg. Red should not be mixed with green, savoy with green or flat with pointed, etc.). Each package should contain cabbage of a similar type, shape and colour (eg. Red should not be mixed with green, savoy with green or flat with pointed, etc.).
Decay Must be free from decay, breakdown or any soft mushy condition. Must be free from decay, breakdown or any soft mushy condition.
Trimming The butts must not exceed ½ inch (13mm) in length, have no more than 6 wrapper leaves per head, and all outer leave damaged by insects, worms, disease or other means must be removed. The butts must not exceed ½ inch (13mm) in length, have no more than 6 wrapper leaves per head, and all outer leave damaged by insects, worms, disease or other means must be removed.
Withered or Burst Heads Must be free from withered or burst heads. Must be free from withered or burst heads.
Seed Stalks Must be free from seed stalks which clearly show the formation of a seed stalk. Must be free from seed stalks which clearly show the formation of a seed stalk.
Maturity of Savoy  Savoy cabbage must not be soft (loosely formed heads with large air spaces in the central portion of the head). Savoy cabbage must not be soft (loosely formed heads with large air spaces in the central portion of the head).
Maturity of Red and Green Must not yield more than slightly to pressure. Must not be soft.
Size Cabbages in a package must not vary more than 2 inches (51mm) in diameter. No requirement.
Black Speck Must be free from black speck where more than 2 leaves are affected. Must be free from black speck where more than 3 leaves are affected.
Doubles Head must not have more than 1 centre of growth. Outer leaves of the head must not be separated or split disclosing 2 or more centres of growth.
Edema Not more than an aggregate of 2 inches (51mm) in diameter on 2 head leaves may be affected. Not more than an aggregate of 2 1/4 inches (57mm) in diameter on 3 head leaves may be affected.
Freezing Damage Must not affect more than ¼ the area of the crown, or not more than 2 head leaves per head. Must not affect more than ½ the area of the crown, or not more than 3 head leaves per head.
Hollow Stem Must be free from stems which are discoloured, deeper than 1 inch (25.4mm) or wider than ¾ inch (19mm). Must be free from hollow stem that seriously affects the appearance, edibility or shipping quality of the cabbage.
Sun Scald Must not affect more than ¼ the area of the crown, or penetrate more than 2 head leaves per head. Must not affect more than ½ the area of the crown, or penetrate more than 3 head leaves per head.
Worm Damage

Must be free from worm damage that:

  1. penetrates more than 3 head leaves
  2. has frass or excreta which is conspicuous
  3. materially affects the appearance, edibility, or shipping quality of the cabbage.

Must be free from worm damage that:

  1. penetrates more than 5 head leaves
  2. has frass or excreta which is seriously detracts from the appearance
  3. seriously affects the appearance, edibility, or shipping quality of the cabbage.
Yellowing
  1. Aggregate must not exceed 25% of the total surface of the wrapper leaves.
  2. Must not exceed ¼ the area of the crown or penetrate more than 2 leaves per head.
  1. Aggregate must not exceed 50% of the total surface of the wrapper leaves.
  2. Must not exceed ½ the area of the crown or penetrate more than 3 leaves per head.
Mechanical Damage Must be free from cuts which are more than 2 inches (51mm) in length or are deeper than 3 head leaves. Must be free from cuts which are more than 4 inches (101mm) in length or are deeper than 4 head leaves.
Other Damage Cabbage must be free of any other damage or defect which materially affects the appearance, edibility or shipping quality of the cabbage. Cabbage must be free of any other damage or defect which seriously affects the appearance, edibility or shipping quality of the cabbage or which cannot be removed without a loss of 15% of the edible portion of the head.

 

Packing Level Tolerances

The following tolerances by count apply to any package or lot of cabbage before the package or lot would fail to meet the grade requirements at the packing level:

  1. 10% of the cabbages by count may exceed the 2 inches (51mm) size range
  2. 2% of the cabbages by count may be affected by decay
  3. 5% of the cabbages by count may have the same defect other than decay
  4. 10% of the cabbages by count may have any grade defect other than decay.

Additional Destination Tolerances

In addition to those tolerances permitted at packing level, another 5% of the cabbage by count in the lot may have condition defects (of which not more than 2% is decay) at any other subsequent level of trade. Condition defects are those which can develop or worsen after packing (i.e. bruising, crushing, decay, freezing, overheating, etc.).

Markings

All packages of cabbage must be marked with the following:

  1. name and address of packer
  2. grade
  3. country or Canadian Province of origin in the form of "Product of "
  4. the word "Cabbage" where the product is not visible
  5. cartons, boxes and crates of cabbage, other than ½ and 1 bushel capacity shall be marked with the net weight or numerical count of the contents
  6. bags of cabbage shall have the net weight of the contents marked on the bags.

Note:

  1. The grade and origin markings must be immediately adjacent to one another and of the same size print.
  2. Markings for cartons of ½ and 1 bushel capacity shall include the capacity in letters and figures not less than ½ inch in height.
  3. All other required markings must be at least 1/8 inch in height on tags, 3/16 inch in height on bags and capacity ¼ inch in height on all other packages (cartons, bushels, baskets, etc.).
  4. All markings must be legible of a permanent nature, and of a reasonable size proportional to the package or label.

Packages

Cabbage may be packed in the following containers:

  1. bags of 40, 50 and 75 pound capacity
  2. sound wire bound crates and suitable non-standard containers
  3. 1,110 cubic inch half bushel box, carton or crate
  4. 2,220 cubic inch bushel box, carton or crate
  5. any bag, carton or crate that is properly packed and filled which is authorized for experimental use.

Bilingual and Metric Requirements

All markings on packages of cabbage should be printed in equal prominence in both English and French as there is a possibility of export from Ontario. Names and addresses are required only once.

Federal law requires that all net quantity markings be printed in imperial measure (pounds, quarts, etc.) with the equivalent metric measure of the same size.

For further information on bilingual or metric marking requirements or for shipments out of Ontario, contact your local Inspector with the Canadian Food Inspection Agency (CFIA). 


Ministry of Agriculture Food and Rural Affairs Contact

Foods of Plant Origin
1 Stone Road West, 5th Floor North West
Guelph, ON N1G 4Y2

 




For more information:
Toll Free: 1-877-424-1300
Local: (519) 826-4047
E-mail: ag.info.omafra@ontario.ca
Author: OMAFRA Staff
Creation Date: 19 February 2003
Last Reviewed: 16 January 2004