1. Introductory Text

  2. Article 1.. . . . . . . . . ....

  3. Article 2.. . . . . . . . . ....

  4. Signature

    1. ANNEX

      STANDARD FOR WALNUTS IN SHELL

      1. I. DEFINITION OF PRODUCE

      2. II. PROVISIONS CONCERNING QUALITY

        1. A. Minimum requirements

        2. B. Classification

      3. III. PROVISIONS CONCERNING SIZING

      4. IV. PROVISIONS CONCERNING TOLERANCES

        1. A. Quality tolerances

        2. B. Mineral impurities

        3. C. Size tolerances

      5. V. PROVISIONS CONCERNING PRESENTATION

        1. A. Uniformity

        2. B. Packaging

        3. C. Presentation

      6. VI. PROVISIONS CONCERNING MARKING

        1. A. Identification

        2. B. Nature of produce

        3. C. Origin of produce

        4. D. Commercial specifications

        5. E. Official control mark (optional)

      7. APPENDIX I

        DETERMINATION OF THE MOISTURE CONTENT

        1. METHOD I — LABORATORY REFERENCE METHOD

          1. 1. Principle

          2. 2. Apparatus

            1. 2.1. . . . . . . . . . ....

            2. 2.2. . . . . . . . . . ....

            3. 2.3. . . . . . . . . . ....

            4. 2.4. . . . . . . . . . ....

            5. 2.5. . . . . . . . . . ....

          3. 3. Preparation of the sample

          4. 4. Test portion and determination

            1. 4.1. . . . . . . . . . ....

            2. 4.2. . . . . . . . . . ....

            3. 4.3. . . . . . . . . . ....

            4. 4.4. . . . . . . . . . ....

            5. 4.5. . . . . . . . . . ....

            6. 4.6. The moisture content of the sample, as percentage by mass...

            7. 4.7. . . . . . . . . . ....

        2. METHOD II — RAPID METHOD

          1. 1. Principle

          2. 2. Apparatus

            1. 2.1. . . . . . . . . . ....

            2. 2.2. . . . . . . . . . ....

          3. 3. Determination

            1. 3.1. . . . . . . . . . ....

            2. 3.2. . . . . . . . . . ....

            3. 3.3. . . . . . . . . . ....

      8. APPENDIX II

        DEFINITION OF DEFECTS FOR WALNUTS IN SHELL

        1. A. Defects of the shell

        2. B. Defects of the edible part (kernel)

        3. C. Defects of the shell and kernel

      9. APPENDIX III

        NON-EXHAUSTIVE LIST OF MIXTURES OF CERTAIN VARIETIES, OFFICIALLY DEFINED BY THE PRODUCING COUNTRY, WITHIN THE MEANING OF POINTS II.B(i) and II.B(ii) OF THE ANNEX

        1. 1. ‘Noix de Grenoble’

        2. 2. ‘Noix du Périgord’

        3. 3. ‘California walnuts’