Cauliflower Grading and Packing Manual

This manual is a summary of the regulations which apply to the grading, packing and marking of cauliflower in the Province of Ontario. It is supplied by the Food Inspection Branch to assist in the marketing of cauliflower 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 cauliflower are Canada No. 1 and Canada No. 2. All cauliflower 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 cauliflower must not be slack, overpressed or otherwise in a condition likely to result in permanent damage during handling or in transit. When packaged, the cauliflower must not be slack, overpressed or otherwise in a condition likely to result in permanent damage during handling or in transit.
Variety The colour of the curds must be uniform within the package (eg. white coloured curds may not be packed with purple coloured curds). The colour of the curds must be uniform within the package (eg. white coloured curds may not be packed with purple coloured curds).
Hollow Stem

Cauliflower must be free from hollow stem where:

  1. the opening extends into the curd
  2. the opening in the stem is more than slightly discoloured
  3. the opening in the stem is watersoaked.

Cauliflower must be free from hollow stem where:

  1. the opening extends into the curd
  2. the opening in the stem is more than slightly discoloured
  3. the opening in the stem is watersoaked.
Condition

Cauliflower must be free from:

  1. decay
  2. frost
  3. overmature heads (loose, open or turning yellow)
  4. any injury or defect which affects the appearance, edibility, or shipping quality.

Wrapper leaves must be fresh and green.

Cauliflower must be free from:

  1. decay
  2. frost
  3. over abnormal colour
  4. any injury or defect which seriously affects the appearance, edibility, or shipping quality.

Wrapper leaves must be fairly fresh and green.

Compactness Cauliflower must have compact heads. This means that the flower clusters are closely united, curds solid, and no loose spaces. Cauliflower must have fairly compact heads. This means that the flower clusters may be slightly separated with separation between clusters not exceeding 1/16 inch (2mm).
Trimming
  1. All superfluous leaves must be removed.
  2. The head must be protected by a ring of wrapper leaves which are trimmed back to a point just above the crown of the curd.
  3. No more than two leaves may be yellow or wilted.
  4. The butts should be smoothly trimmed.
  5. No trimming is allowed into the curd.
  6. No wrapper leaves are required on individually wrapped heads.
  7. Must be free from enlarged bracts which separate or cover any of the curd.
  1. There is no requirement for the presence of wrapper leaves.
  2. No more than 4 leaves may be yellow or wilted.
  3. The butts should be trimmed fairly smooth.
  4. A cut or slice into the curd must not expose the flower stem or affect the shape of the head.
  5. Enlarged bracts should not seriously affect the appearance of the head.
Colour
  1. Heads must show no noticeable unevenness of colour.
  2. Predominant colour must not be darker than creamy white (up to 5% of the surface may be slightly darker).
  3. A slight purplish tint is acceptable.
  4. Green colour in the curd is not allowed.
  1. Heads must be free from definite unevenness of colour.
  2. Predominant colour must not be darker than creamy white (up to 10% of the surface may be moderately darker).
  3. A moderate tinge of purple is permitted.
Fuzziness Heads must be free from fuzziness. No more than 1/3 of the surface may be affected by fuzziness.
Riciness  Heads must be free from riciness. No requirement.
Mould Curds must be free from mould.

Curds may not have:

  1. grey to grey black defined spots exceeding ¾ inch in aggregate area
  2. fine pepper-like spots exceeding 1 1/2 inches (38mm) in aggregate area
  3. any other mould that cannot be removed without exposing the lower stem or altering the shape of the head.
Mechanical Injury The curd may not be damaged or injured in any way. Damage or injury must not expose the flower stem.
Bruising Discoloured bruises may not exceed ¾ inch (19mm) in aggregate. Discoloured bruises may not exceed 1 1/2 inches (38mm) in aggregate.
Cleanliness The curds must be free of any dirt or foreign substance which materially affects the appearance of the head. The curds must be free of any dirt or foreign substance which seriously affects the appearance of the head.
Size Heads must be a minimum 4 inches (102mm) in diameter and must not, when in the same container, vary more than 2 inches (51mm) in diameter. No requirement.
Other Damage Cauliflower must be free of any other damage or defect which materially affects the appearance, edibility or shipping quality of the cauliflower. Cauliflower must be free of any other damage or defect which seriously affects the appearance, edibility or shipping quality of the cauliflower.

 

Packing Level Tolerances

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

  1. 5% of the cauliflower may be below the minimum size
  2. 2% of the cauliflower by count may be affected by decay
  3. 10% of the packages, where the cauliflowers are in packages, may contain fewer or more heads than the number marked or contain heads that exceed the permitted size variation
  4. 5% of the cauliflower by count may have the same grade defect
  5. 10% of the cauliflower by count may have grade defects other than size but including decay.

Additional Destination Tolerances

In addition to those tolerances permitted at shipping point, another 5% of the cauliflower 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 "Cauliflower" where the product is not visible.

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

Cauliflower may be packed in the following containers:

  1. any sound wire bound crates and suitable non-standard containers
  2. half bushel box, carton or crate of 1110 cu. inch capacity
  3. bushel box, carton or crate of 2220 cu. inch capacity
  4. 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 cauliflower 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