Fruit & Vegetables

From Garden to Your Table

 

Frequently Asked Questions (FAQ)

What is a Geographical Indication (GI) tagged mango?

A Geographical Indication (GI) tagged mango is a mango variety that has been officially recognized and protected by the government based on its unique geographical origin. These mangoes possess distinct qualities and characteristics specific to the region where they are grown. In essence, GI tagging ensures that consumers can confidently identify and enjoy the genuine mango variety associated with a particular geographical area. 

In Bangladesh, the concept of Geographical Indication (GI) has gained prominence, recognizing unique products deeply intertwined with the country’s geography and traditions. Khirshapat Mango is a notable GI-tagged product from Bangladesh.

What is an HS Code?

The Harmonized System (HS) Codes are a global product classification system used by customs authorities around the world. These codes help identify products when assessing duties, taxes, and gathering statistics during import and export processes. Here’s what you need to know about HS Codes:

  1. Purpose of HS Codes:
    • The HS system provides a standardized numerical method for classifying traded products.
    • It serves as the foundation for import and export classification systems used in the United States and many other countries.
  2. Structure of HS Codes:
    • HS Codes consist of six digits, assigned to various classifications and commodities.

Countries can add longer codes beyond the first six digits for further classification. Remember, HS Codes play a crucial role in international trade, ensuring accurate classification and smooth customs processes. If you need to find specific HS Codes for your products, you can explore online tools like the European Taric Finder or Freightos’ HS Code Lookup & Finder

What is Good Agricultural Practice (GAP)?

Good Agricultural Practice (GAP) is a certification system for agriculture that specifies procedures and documentation to ensure the safe and wholesome production of food for consumers or further processing. It emphasizes sustainable methods while maintaining high standards of safety and quality. Here are some key points about GAP:

Focus Areas:

    1. Food Safety,
    2. Environmental Sustainability,
    3. Social Welfare.

Implementation:

    1. On-Farm Production,
    2. Documentation,
    3. Integrated Practices.

Certification Programs:

FAO GAP: The Food and Agricultural Organization (FAO) of the United Nations promotes GAP as a collection of principles for safe and healthy food production.

In summary, GAP fosters safe, sustainable, and efficient agricultural practices, benefiting both farmers and consumers.

What is a Phytosanitary Certificate?

A Phytosanitary Certificate is an official document issued by a country’s National Plant Protection Organization (NPPO) to certify that a shipment of plants, plant products, or other regulated articles meets the specified phytosanitary import requirements of the importing country. It verifies the phytosanitary worthiness (plant health) of the consignment, confirming it has been inspected according to appropriate procedures and is considered to be free from certain pests12.

The certificate is used to attest that the consignment conforms to the phytosanitary regulations of the importing country and should only be issued for this purpose. It’s an essential document in international trade to prevent the spread of pests and diseases across national borders1.

Ref:

1 en.wikipedia.org

2 aphis.usda.gov

What is a Vapour Heat Treatment (VHT)?

Vapour Heat Treatment (VHT) is a crucial method used to control insects in fruits, particularly for quarantine purposes before they enter the fresh market. Here are the details:

Objective:
The main goal of Vapour Heat Treatment is to eradicate insect eggs and larvae inside the fruit, which is vital for produce like mangoes that are prone to fruit fly infestations.

The Process:
Heating: In VHT, fruits are subjected to saturated air, humidified by steam, at temperatures between 40°C and 50°C, affecting all stages of fruit fly development.
Approach Time: The process begins with a warming period, the duration of which depends on the fruit’s sensitivity to heat.
Holding Period: When the fruit’s core temperature hits the target (usually 46°C for mangoes), it’s held there for a set time to effectively kill the insects.
Cooling Down: The fruit is then cooled using air cooling (slower) or hydro cooling (quicker).

Application:
VHT is used on a variety of fruits, including mangoes, citrus fruits, papayas, and pineapples.

Challenges:
Improper VHT can cause internal and external damage to the fruit, such as peel browning, pitting, or yellowing, and internally, it can affect pulp color, softening, and starch breakdown, sometimes causing internal cavities in mangoes and papayas.

In conclusion, Vapour Heat Treatment is essential for ensuring that exported mangoes comply with quarantine standards and are free from fruit fly infestations.