PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX

Young Coconut — Product Standard — Grading ICS 67.080.01

and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
1 1 Scope
2
3 This Standard applies to fresh young coconut harvested from commercial
4 varieties of Cocos nucifera L. of the Arecaceae family directly intended for
5 human consumption and may be for further processing. This standard does not
6 apply to mature coconut and makapuno.
7
8
9 2 Normative References
10
11 The following documents are referred to in the text in such a way that some or
12 all their contents constitute the requirements of this document. The latest
13 edition of the referenced documents (including any amendments) applies.
14
15 Association of Southeast Asian Nations (ASEAN). (1995). ASEAN principles
16 for food import and export inspection and certification (CAC/GL 20-
17 1995-Principles for food import and export inspection and certification,
18 MOD). https://atr.asean.org/standards/detail/298/asean-principles-for-
19 food-import-and-export-inspection-and-certification2014
20
21 ASEAN. (2009). ASEAN standard for young coconut (ASEAN Stan 15:2009).
22 https://asean.org/wp-
23 content/uploads/images/archive/AMAF%2031%20asean%20standard
24 %20young%20coconut.pdf
25
26 Bureau of Agriculture and Fisheries Standard (BAFS)-Department of
27 Agriculture (DA). (2017). Code of Practice (COP) for packaging and
28 transport of fresh fruits and vegetables (PNS/BAFS 198:2017).
29
30 BAFS-DA. (2018). Code of Hygienic Practice (COHP) for fruits and
31 vegetables (PNS/BAFS 233:2018).
32
33 BAFS-DA. (2018). Code of Good Agricultural Practices (GAP) for coconut
34 (PNS/BAFS 238:2018).
35
36 BAFS-DA. (2020a). Establishment and application of microbiological criteria
37 related to food (PNS/BAFS 307:2020).
38
39 BAFS-DA. (2020b). Principles and guidelines for national food control system
40 (PNS/BAFS 293:2020).
41
42 BAFS-DA. (2021). Good Agricultural Practices (GAP) for fruits and vegetable
43 farming (PNS/BAFS 49:2021).
44
45 BAFS-DA. (2022). General Standard for Contaminants and Toxins in Food
46 and Feed (GSCTFF) — Product standard (PNS/BAFS 194:2022).
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
47
48 Bureau of Philippine Standards (BPS)-Department of Trade and Industry
49 (DTI). (2011). Fresh fruits and vegetables – sampling (PNS ISO
50 874:2011).
51
52 Codex Alimentarius Commission (CAC). (1997). Guidelines for use of
53 nutrition and health claims (CAC/GL 23-1997)
54 https://www.fao.org/fao-who-codexalimentarius/sh-
55 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
56 Fsites%252Fcodex%252FStandards%252FCXG%2B23-
57 1997%252FCXG_023e.pdf
58
59 CAC. (1999). Recommended methods of analysis and sampling (CXS 234-
60 1999).
61 https://www.fao.org/fao-who-codexalimentarius/sh-
62 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
63 Fsites%252Fcodex%252FStandards%252FCXS%2B234-
64 1999%252FCXS_234e.pdf
65
66 CAC. (2006). Guidelines for food import control systems (CXG 47-2003, rev.
67 2006).
68 https://www.fao.org/fao-who-codexalimentarius/sh-
69 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%25
70 2Fsites%252Fcodex%252FStandards%252FCXG%2B47-
71 2003%252FCXG_047e.pdf
72
73 CAC. (2018). General standard for the labelling of prepackaged foods (CXS 1-
74 1985, rev. 1-2018).
75 https://www.fao.org/fao-who-codexalimentarius/sh-
76 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
77 Fsites%252Fcodex%252FStandards%252FCXS%2B1-
78 1985%252FCXS_001e.pdf
79
80 CAC. (2019). GSCTFF (CXS 193-1995, rev. 2019).
81 https://www.fao.org/fao-who-codexalimentarius/sh-
82 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
83 Fsites%252Fcodex%252FStandards%252FCXS%2B193-
84 1995%252FCXS_193e.pdf
85
86 CAC. (2020). Recommended International Code of Practice (RICP) – General
87 principles of food hygiene (CXC 1-1969, rev. 2020).
88 http://www.fao.org/fao-who-codexalimentarius/sh-
89 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
90 Fsites%252Fcodex%252FStandards%252FCXC%2B1-
91 1969%252FCXC_001e.pdf
92
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
93 CAC. (2021). General standard for the labelling of non-retail containers of foods
94 (CXS 346-2021).
95 https://www.fao.org/fao-who-codexalimentarius/sh-
96 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
97 Fsites%252Fcodex%252FStandards%252FCXS%2B346-
98 2021%252FCXS_346e.pdf
99
100 CAC. (2021). General standard for food additives (CODEX STAN 192:1995,
101 rev. 2021).
102 https://www.fao.org/fao-who-codexalimentarius/sh-
103 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252
104 Fsites%252Fcodex%252FStandards%252FCXS%2B192-
105 1995%252FCXS_192e.pdf
106
107 CAC. (2021). Guidelines on nutrition labelling (CXG 2-1985, adopted 2021)
108 https://www.fao.org/fao-who-codexalimentarius/sh-
109 proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%25
110 2Fsites%252Fcodex%252FStandards%252FCXG%2B2-
111 1985%252FCXG_002e.pdf
112
113
114 3 Terms and Definitions
115
116 For the purpose of this Standard, the following definitions apply:
117
118 3.1
119 damage
120 any specific defect or an equally objectionable variation of defects or a
121 combination of defects such as cracks and/or discoloration, which materially
122 detracts from the appearance, edibility, utility or shipping quality of the produce.
123 Damage may be caused by physical means, insects, pests and unfavorable
124 environmental factors such as heat, and wind (CAC, 2022, modified)
125
126 3.2
127 exocarp
128 outermost layer of the coconut (Menon & Pandalai, 1958)
129
130 3.3
131 fresh
132 appearance of young coconut displaying the characteristics of recently
133 harvested produce (i.e., color, texture, firmness), including absence of
134 shriveling, wilting or any signs of deterioration or damage (United Nations
135 Economic Commission for Europe [UNECE], 2016, modified)
136
137
138
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
139 3.4
140 foreign matter
141 vegetal or non-vegetal matter not associated with the part of the plant that the
142 fresh young coconut was harvested from. It includes stones, sticks, bark, soil,
143 metal, plastic debris, and glass among others (CAC, 2019, modified)
144
145 3.5
146 Maximum Level (ML)
147 maximum concentration of contaminants and toxins recommended by the CAC
148 to be legally permitted in that commodity (CAC, 2019, modified)
149
150 3.6
151 Maximum Residue Limits (MRL)
152 maximum concentration of a pesticide residue (expressed as mg/kg) to be
153 legally permitted in or on food commodities and animal feeds. MRL are based
154 on GAP data and foods derived from commodities that comply with the
155 respective MRL are intended to be toxicologically acceptable (CAC, 2019)
156
157 3.7
158 polished
159 mesocarp is totally removed and that at the stem end (near the spikelet) is
160 spared for trimming into cone cover or standing base in order to protect the
161 weak part of the coconut (National Bureau of Agricultural Commodity and Food
162 Standard [NBACFS], 2007)
163
164 3.8
165 trimmed
166 exocarp is partly or totally removed, the fruit is then trimmed to tapered cylinder
167 form with cone-cover top (the stem end or spikelet end of the fruit) or only
168 trimmed on the top part into cone-cover shape while the bottom part (stylar end
169 of the fruit) of all fruits is cut flat (NBACFS, 2007)
170
171 3.9
172 sound
173 produce free from fungal, bacterial or virus disease or other deterioration (such
174 as decay, breakdown or damage caused by any reason, or physiological
175 disorders, seen in the field or during storage) that appreciably affects the
176 appearance, edibility, the keeping quality of the produce or market value (CAC,
177 2019)
178
179 3.10
180 young coconut
181 buko
182 fruit with smooth exocarp, harvested at maximum of 9 months from spathe
183 opening and which are obtained from a healthy and productive coconut palm
184 tree. At this stage, the soft (meat) and liquid (coconut water) endosperms have
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
185 reasonably sweet taste and have typical color characteristics of the variety
186 (Gatchalian, et al., 1993, modified)
187
188 3.11
189 whole
190 unsplit coconut with husk (ASEAN, 2018, modified)
191
192
193 4 Provision Concerning Quality
194
195 4.1 Minimum requirements
196
197 In all classes, subject to the special provisions for each class and the tolerances
198 allowed, the young coconut shall be:
199
200 a) whole, trimmed, or polished;
201 b) clean and practically free of any visible foreign matter;
202 c) sound;
203 d) practically free of pests and diseases affecting the general appearance of
204 the produce;
205 e) free of any foreign smell and/or taste; and
206 f) fresh in appearance.
207
208 4.2 Minimum maturity requirements
209
210 4.2.1 The young coconut shall have reached an appropriate degree of development
211 and/or maturity in accordance with criteria proper to the variety and/or
212 commercial type and to the area in which they are grown.
213
214 4.2.2 The development and condition of the young coconut shall be such as to enable
215 them to:
216
217 a) withstand transportation and handling; and
218 b) arrive in a satisfactory condition at the place of destination.
219
220 4.3 Maturity criteria
221
222 Young coconut shall exhibit any of the following maturity criteria as defined in
223 Table 1:
224
225 Table 1. Maturity criteria for young coconut (Paull and Ketsa, 2015)
Parameters Description
Age maximum of 9 months from spathe opening
Exocarp color any color depending on the variety, but not
greyish or brownish
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
Parameters Description
Sound after tapping solid sound produced by tapping due to volume of
water
Endosperm jelly-like meat from translucent to whitish color
226
227
228 5 Classification
229
230 Young coconuts are classified into three classes defined below:
231
232 5.1 Class I
233
234 Young coconut in this class shall be of superior quality. It shall be characteristic
235 of the variety and/or commercial type. They shall be practically free of defects,
236 with the exception of very slight superficial defects, provided these do not affect
237 the general appearance of the produce, the quality, the keeping quality and
238 presentation in the package.
239
240 5.2 Class II
241 Young coconut in this class shall be of good quality. It shall be characteristic of
242 the variety and/or commercial type. The following defects, however, may be
243 allowed, provided these do not affect the general appearance of the produce,
244 the quality, the keeping quality and presentation in the package:
245
246 a) slight defects in color and shape; and
247 b) slight defects on the skin/husks/shell due to mechanical damage and
248 blemishes not exceeding 5% of the total surface area.
249
250 The defects shall not, in any case, affect the flesh and water of the fruit.
251
252 5.3 Class III
253
254 This class includes young coconut that do not qualify for inclusion in the higher
255 classes, but satisfy the minimum requirements specified in Clause 4. The
256 following, however, may be allowed, provided the young coconut retain their
257 essential characteristics as regards the quality, the keeping quality and
258 presentation:
259
260 a) defects in shape and color; and
261 b) defects on the skin/husks/shell due to mechanical damage and blemishes
262 not exceeding 10% of the total surface area.
263 The defects shall not, in any case, affect the flesh and water of the fruit.
264
265
266
267
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
268 6 Provisions Concerning Sizing
269
270 6.1 Young coconut may be sized by weight or in accordance with existing trade
271 practices.
272
273 6.2 The size code shall be determined based on the individual weight of each young
274 coconut or a weight range per package. The following tables are a guide and
275 may be used on an optional basis.
276
277 6.2.1 The size code for whole young coconut should be in accordance with Table 2:
278
279
280 Table 2. Size classification for whole young coconut (Albay Research Center
281 [ARC] and Zamboanga Research Center [ZRC]-Philippine Coconut Authority
282 [PCA]-Department of Agriculture [DA], 2023)
Size Code Unit Weight
(g)
1 >2400
2 1901-2400
3 1401-1900
4 901-1400
5 ≤900
283
284
285 6.2.2 For trimmed young coconut, the size code should be in accordance with Table
286 2:
287
288
289 Table 3. Size classification for trimmed young coconut (ARC and ZRC PCA-
290 DA, 2023)
Size Code Weight
(g)
Diamond Trimmed, Unshaved
1 >1920
2 1521-1920
3 1121-1520
4 721-1120
5 ≤720
Diamond Trimmed, Partially Shaved
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
Size Code Weight
(g)
1 >1680
2 1331-1680
3 981-1330
4 631-980
5 ≤630
Diamond Trimmed, Fully Shaved
1 >1440
2 1141-1440
3 841-1140
4 541-840
5 ≤540
291
292
293 6.2.3 For polished young coconut, the size code should be in accordance with Table
294 3:
295
296
297 Table 4. Size classification for polished young coconut (ARC and ZRC PCA-
298 DA, 2023)
Size Code Unit Weight
(g)
Polished, Partially Husked
1 >960
2 761-960
3 ≤760
Polished, Fully Husked
1 >720
2 571-720
3 ≤570
299
300
301
302
303
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Young Coconut — Product Standard — Grading ICS 67.080.01
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February 20, 2024
304 7 Provisions Concerning Tolerances
305
306 At all marketing stages, tolerances with respect to quality and size shall be
307 allowed in each lot for produce not satisfying the requirements of the class
308 indicated. Conformity assessment for the produce should be conducted in
309 accordance to the relevant provisions in the PNS/BAFS 293:2020 (Principles
310 and guidelines for national food control systems), ASEAN Principles for Food
311 Import and Export Inspection and Certification (CAC/GL 20-1995-Principles for
312 food import and export inspection and certification, MOD), and/or the CXG 47-
313 2003 (Guidelines for food import control systems).
314
315 7.1 Quality tolerances
316
317 7.1.1 Extra class
318
319 Five percent (5%) by number or weight of young coconut not satisfying the
320 requirements of the class, but meeting those of Class I or, exceptionally, coming
321 within the tolerances of that class.
322
323 7.1.2 Class I
324
325 Ten percent (10%) by number or weight of young coconut not satisfying the
326 requirements of the class, but meeting those of Class II or, exceptionally,
327 coming within the tolerances of that class.
328
329 7.1.3 Class II
330
331 Ten percent (10%) by number or weight of young coconut not satisfying neither
332 the requirements of the class nor the minimum requirements, with the exception
333 of produce affected by rotting or any other deterioration rendering it unfit for
334 consumption.
335
336 7.2 Size tolerances
337
338 For all classes, 10% by number or weight of young coconut not satisfying the
339 requirements for sizing but meets the requirements specified in Clause 6.
340
341
342 8 Provisions Concerning Presentation
343
344 8.1 Uniformity
345
346 The contents of each package (or lot for produce presented in bulk) shall be
347 uniform and contain only young coconut of the same quality and size. The
348 visible part of the contents of the package (or lot for produce presented in bulk)
349 shall be representative of the entire contents.
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
350 8.2 Packaging
351
352 8.2.1 Young coconut shall be packed in such a way as to protect the produce
353 properly. The materials used inside the package shall be food grade-quality,
354 clean, and of quality to avoid any external or internal damage to the produce.
355 The use of materials, particularly of paper or stamps bearing trade
356 specifications is allowed, provided that the printing or labeling has been done
357 with non-toxic ink and glue.
358
359 8.2.2 Young coconut shall be packed in a container that meets the quality, hygiene,
360 ventilation, and durability in compliance with the PNS/BAFS 198:2017 (Code of
361 practice for packaging and transport of fresh fruits and vegetables). Packages
362 (or lot for produce presented in bulk) shall be free of all foreign matter and smell.
363
364
365 9 Provisions Concerning Marking or Labeling
366
367 9.1 Consumer packages
368
369 In addition to the requirements of the CXS 1-1985, rev. 1-2018 (General
370 standard for the labelling of prepackaged foods) or its latest issuance, the
371 following specific provisions apply:
372
373 9.1.1 Name of produce
374
375 Each package shall contain the following information be labeled as to the name
376 of the produce and may be labeled as to name of the variety and/or commercial
377 type.
378
379 9.1.2 Origin of produce
380
381 Country of origin and optionally, district where grown, or national, regional or
382 local place name.
383
384 9.1.3 Date marking
385
386 Date marking shall be provided when required for the safety or integrity
387 of the product. It refers to the date of harvest and packaging.
388
389 9.1.4 Lot number (optional)
390
391 9.2 Non-retail containers
392
393 The marking or labeling of non-retail containers should be in accordance with
394 the CXS 346-2021 (General standard for the labelling of non-retail containers
395 of foods). In addition, each package shall bear the following information
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
396 particulars, in letters grouped on the same side, legibly and indelibly marked,
397 and visible from the outside:
398
399 9.2.1 Origin of produce
400
401 Country of origin and optionally, district where grown, or national, regional or
402 local place name.
403
404 9.2.2 Commercial specifications
405
406 a) Class; and
407 b) Size (if sized).
408
409 9.2.3 Date marking
410
411 Date marking shall be provided when required for the safety or integrity
412 of the product. It refers to the date of harvest and packaging.
413
414 9.2.4 Lot number (optional)
415
416 9.2.5 Official control mark (optional)
417
418
419 10 Food Additives
420 Food additives listed in Tables 1 and 2 of the CXS 192-1995 (General standard
421 for food additives) in Food Category 04.1.1.2 (Surface-treated fresh fruit) may
422 be used in young coconut conforming to this Standard.
423
424
425 11 Contaminants
426
427 11.1 Young coconut shall comply with the MRL of pesticides established by the
428 national competent authority, CAC, and/or ASEAN Harmonized MRL of
429 Pesticides.
430
431 11.2 Young coconut shall comply with the Maximum Levels (ML) of the CXS 193-
432 1995, rev. 2019 (GSCTFF) and/or PNS 194:2022 (GSCTFF — Product
433 standard) or their latest issuances.
434
435
436 12 Hygiene
437
438 12.1 It is recommended that the produce covered by the provisions of this Standard
439 be prepared and handled in accordance with the appropriate sections of the
440 ASEAN GAP, ASEAN General Principle for Food Hygiene, CXS 1-1969 (RICP
441 – General principles of food hygiene), PNS/BAFS 49:2021 (GAP for fresh fruits
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
442 and vegetable farming), PNS/BAFS 233:2018 (COHP for fresh fruits and
443 vegetables), PNS/BAFS 238/2018 (Code of GAP for coconut), and other
444 relevant codes of practice.
445
446 12.2 The produce should comply with microbiological criteria established in
447 accordance with the PNS/BAFS 307:2020 (Establishment and application of
448 microbiological criteria related to food).
449
450
451 13 Methods of Analysis and Sampling
452
453 Analytical and sampling methods to be used for ascertaining conformance to
454 the requirements of this specification shall be in accordance with the relevant
455 text in PNS ISO 874:2011 (Fresh fruits and vegetables — sampling) and CXS
456 234-1999 (Methods of analysis and sampling) or their latest issuances.
457
458
459 14 Nutritional Composition
460
461 Additional information on the nutritional composition refers to proximate, other
462 carbohydrates, minerals, vitamins, and lipids and their corresponding reference
463 values as shown in Annex A (Nutritional composition of young coconut).
464
465 Young coconut directly intended for human consumption and may be for further
466 processing should comply with the guidelines established by the national
467 competent authority or in accordance with the relevant text in CXG 2-1985
468 (Guidelines on nutrition labelling) and CAC/GL 23-1997 (Guidelines for use of
469 nutrition and health claims).
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
470 Annex A
471 (Informative)
472
473
474 Nutritional composition of young coconut
475
476
477 Values for nutritional component of young coconut (DOST-FNRI, 2023)
Nutrients Value
Proximate
Water 80.6
Energy, calculated (kcal) 102
Protein (g) 1.4
Total Fat (g) 5.3
Carbohydrate, total (g) 12.1
Ash, total (g) 0.6
Other Carbohydrates
Fiber, total dietary (g) 1.2
Sugars, total (g) 6
Minerals
Calcium, Ca (mg) 10
Phosphorus, P (mg) 54
Iron, Fe (mg) 0.7
Sodium, Na (mg) 21
Vitamins
Retinol, Vitamin A (µg) 0
beta-Carotene (µg) 0
Retinol Activity Equivalent, RAE (µg) 0
Thiamin, Vitamin B1 (mg) 0.07
Riboflavin, Vitamin B2 (mg) 0.04
Niacin (mg) 0.9
Ascorbic Acid, Vitamin C (mg) 4
Lipids
Fatty acids, saturated, total (g) 4.63
Fatty acids, monounsaturated, total 0.28
(g)
Fatty acids, polyunsaturated, total(g) 0
Cholesterol (mg) 0
NOTE The values indicated were computed per 100g of edible portion of
young coconut.
478
479
480
481
482
 PHILIPPINE NATIONAL STANDARD PNS/BAFS 65:20XX
Young Coconut — Product Standard — Grading ICS 67.080.01
and Classification
Working Draft for Final Stakeholder Consultation
February 20, 2024
483 Bibliography
484
485 Association of Southeast Asian Nations (ASEAN). ASEAN principles for food import
486 and export inspection and certification (CAC/GL 20-1995-Principles for food
487 import and export inspection and certification, MOD).
488 https://atr.asean.org/standards/detail/298/asean-principles-for-food-import-and-
489 export-inspection-and-certification2014
490
491 Association of Southeast Asian Nations (ASEAN). (2018). ASEAN standard for young
492 coconut (ASEAN Stan 15:2009).
493 https://asean.org/wp-
494 content/uploads/images/archive/AMAF%2031%20asean%20standard%20youn
495 g%20coconut.pdf
496
497 Bureau of Agriculture and Fisheries Standard (BAFS)-Department of Agriculture
498 (DA). (2017). Code of Practice (COP) for packaging and transport of fresh fruits
499 and vegetables. (PNS/BAFS 198:2017).
500 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS.BAFS.198-
501 2017.COP-Packaging-and-Transport-for-Fresh-Fruits-and-Vegetables.pdf
502
503 Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture
504 (DA). (2018). Code of Hygienic Practice (COHP) for fruits and vegetables
505 (PNS/BAFS 233:2018).
506 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS%20BAFS%2
507 0233_2018.pdf
508
509 Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture
510 (DA). (2020a). Establishment and application of microbiological criteria related
511 to food (PNS/BAFS 307:2020).
512 http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%20307
513 -
514 2020%20Establisment%20and%20Application%20of%20Microbiological%20Cri
515 teria%20related%20to%20Food.pdf
516
517 Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture
518 (DA). (2020b).Principles and guidelines for national food control system
519 (PNS/BAFS 293:2020).
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528 0Farming%20%E2%80%93%20Code%20of%20Practice.pdf
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February 20, 2024
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February 20, 2024
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