Vegetables

Class I in any desired calibre; uniform shape with an intense red colour; firm, luscious and undamaged with plump skin and firm, juicy pulp.

80 calibre with minimum diameter of 80 mm and length of 120 mm; firm flesh and fully developed pods with complete stem; coverage of colour on red and yellow bell peppers to be as complete as possible up to a maximum of 20% other colouration; only bundled with fruits of the same colour.

Unit weights 350-500 g with a minimum diameter of 3.5 cm; uniform in shape and colour. Firm and crisp without bitterness; intense dark green with short stalk end; small core firmly attached to flesh.

Produce must satisfy Class I requirements; diameter 15-30 mm; typical red colour, not burst and with no frost damage.

Diameter 3 cm and a length of 14-20 cm, weight approx. 150 g. Fresh, firm and crunchy with no deep grooves; even maturation in terms of shape and an intense green to dark green in colour (also light green varieties); healthy outer skin and flesh; stalk end < 1.5 cm.

Unit weights 200-400 g; minimum diameter 35 mm / maximum 45 mm; smooth and healthy surface; even red-orange colour to core; growths and forking, as well as green or blue-red colouration are not permitted.

Outer skin as smooth as possible and clean, not burst or overgrown and not woody, translucent or furry; in the case of white radish the green leaves must be cut off without leaving any green spot.

Minimum diameter 28 mm to a maximum of 35 mm; bright, dark red colour; defoliated and washed; grown to be uniformly round with undamaged skin. Woody, furry, hollow or translucent radishes are not permitted.

Attractive, strong head with a diameter of 10 to 18 cm and stem maximum 12 cm long; outer leaves are removed; a consistent deep, dark green to bluish in colour with no yellow or brown discolouration to the florets.

Attractive, strong head with a diameter of 14 to 22 cm; harvested with a crown of protective outer leaves. These are shortened to the height of the head; the florets are 100% white with no yellow or brown discolouration.

Weight 500 to 1000 g with stalks of uniform length between 30 and 50 cm and pale to dark green in colour; cut smooth and not broken; fresh and healthy appearance with no limp leaves.

Head diameter in excess of 8 cm with fresh, pale green appearance and juicy, crisp stems; not woody and no scarring damage; temperatures during delivery between +2 and +10 °Celsius.

Weight in excess of 2 kg with firm head and close-fitting leaves; not burst or overgrown and with no outer leaves. Stem must be cut off just below the leaf base.

Weight in excess of 2 kg with firm head and close-fitting leaves; not burst or overgrown and with no outer leaves. Stem must be cut off just below the leaf base.

Head weight in excess of 1.5 kg; not burst or overgrown; stem must be cut off smoothly just below the leaf base; healthy appearance and freed of any soil, dirt or impurities.

Weight 500 to 1000 g with sheaths 30 to 50 cm long; roots are shortened to 1 to 2 cm long and leaves to 2/3 of the total length of the stems; for pre-cleaned produce the stems are cut to approx. 1/3 lengthwise.