STANDARD FOR CERTAIN CANNED VEGETABLES

CXS 297-2009

Adopted in 2009. Amended in 2011, 2015, 2022, 2023.

CXS 297-2009 2
2022 Amendments

Following decisions taken at the Forty-fifth Session of the Codex Alimentarius Commission in December 2022, amendments were made
in Section 8.3 Labelling of non-retail containers.

2023 Amendments

Following decisions taken at the Forty-sixth Session of the Codex Alimentarius Commission in December 2023, amendments were made
in Section 9. Methods of analysis and sampling.
 CXS 297-2009 3

1. SCOPE
This standard supersedes previous standards for certain canned vegetablesi and applies to certain canned
vegetables as defined in Section 2 below and in the corresponding annexes and offered for direct consumption,
including for catering purposes or for repackaging if required. It does not apply to the product when indicated as
being intended for further processing. This standard does not cover vegetables that are lacto-fermented, pickled
or preserved in vinegar.
2. DESCRIPTION
2.1 Product definition
Canned vegetables are the products:
(1) prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as
defined in the corresponding annexes, having reached appropriate maturity for processing. None of
their essential elements are removed from them but they shall be washed and prepared appropriately,
depending on the product to be produced. They undergo operations such as washing, peeling, grading,
cutting, etc. depending on the type of product.
(2) (a) packed with a suitable liquid packing medium in accordance with Section 3.1.3.
(b) vacuum packaged with packing media that does not exceed 20 percent of the product’s net weight
and when the container is sealed in such conditions as to generate an internal pressure in
accordance with good manufacturing practices.ii
(3) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container,
so as to prevent spoilage and to ensure product stability in normal storage conditions at room
temperature.
2.2 Styles
In addition to the styles defined in the corresponding annexes, any other styles should be permitted as
indicated in Section 2.2.1.
2.2.1 Other styles
Any other presentation of the product should be permitted provided that the product:
(1) is sufficiently distinctive from other forms of presentation laid down in the standard;
(2) meets all relevant requirements of the standard, including requirements relating to limitations on
defects, drained weight, and any other requirements which are applicable to that style which most
closely resembles the style or styles intended to be provided for under this provision; and
(3) is adequately described on the label to avoid confusing or misleading the consumer.
3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
3.1.1 Basic ingredients
Vegetables as defined in Section 2 and liquid packing medium appropriate to the product.
3.1.2 Other permitted ingredients
In accordance with the relevant provisions in the corresponding annexes.
3.1.3 Packing media
3.1.3.1 Basic ingredients
Water, and if necessary, salt.

i This standard supersedes individual standards for: Canned asparagus (CXS 56-1981); Canned carrots (CXS 116-1981);
Canned green peas (CXS 58-1981);Canned green beans and wax beans (CXS 16-1981); Canned mature processed peas
(CXS 81-1981); Canned palmito (CXS 144-1985);Canned sweet corn (CXS 18-1981); Canned mushrooms (CXS 55-1981).
ii High vacuum products typically have an internal pressure of approximately 300 millibars or more below atmospheric

pressure (depending on container size and other relevant factors).

 CXS 297-2009 4

3.1.3.2 Other permitted ingredients

Packing media may contain ingredients subject to labelling requirements of Section 8 and may include, but is
not limited to:
(1) sugars and/or other foodstuffs with sweetening properties such as honey;
(2) aromatics plants, spices or extracts thereof, seasoning;
(3) vinegar;
(4) regular or concentrated fruit juice;
(5) oil; and
(6) tomato puree.
3.2 Quality criteria
3.2.1 Colour, flavour and texture
Canned vegetables shall have normal colour, flavour and odour of canned vegetables, corresponding to the type
of vegetable and packing medium used and shall possess texture characteristic of the product.
3.2.2 Defects and allowances
Canned vegetables should be substantially free from defects. Certain common defects should not be present
in amounts greater than the limitations fixed in the corresponding annexes.
3.3 Classification of “defectives”
A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2
(except those based on sample averages), should be considered as a “defective”.
3.4 Lot acceptance
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when:
(1) for those requirements which are not based on averages, the number of “defectives”, as defined in
Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an
AQL of 6.5; and
(2) the requirements of Section 3.2, which are based on sample averages, are complied with.
4. FOOD ADDITIVES
Only those food additive classes listed below and in the corresponding annexes are technologically justified
and may be used in products covered by this standard. Within each additive class only those food additives
listed below and in the corresponding annexes, or referred to, may be used and only for the functions, and
within limits, specified.
4.1 Acidity regulators, colours, colour retention agents and calcium salts of firming agents used in accordance with
Table 3 of the General standard for food additives (CXS 192-1995)1 are acceptable for use in foods conforming
to this standard.
4.2 Colours

INS No. Name of the food additive Maximum level

102 Tartarzine 100 mg/kg
133 Brilliant blue FCF 20 mg/kg
143 Fast green FCF 200 mg/kg
150d Caramel IV – sulfite ammonia caramel 50 000 mg/kg
 CXS 297-2009 5

4.3 Colour retention agents

INS No. Name of the food additive Maximum level

385 Calcium disodium
ethylenediaminetetraacetate 365 mg/kg
(singly or in combination)
386 Disodium ethylenediaminetetraacetate
25 mg/kg
calculated as tin.
512 Stannous chloride
Should not be added to foods in uncoated tin
cans.

5. CONTAMINANTS
5.1 The products covered by this standard shall comply with the maximum levels of the General standard for
contaminants and toxins in food and feed (CXS 193-1995).2
5.2 The products covered by this standard shall comply with the maximum residue limits for pesticides established
by the Codex Alimentarius Commission.

6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),3 Code of
hygienic practice for low and acidified low-acid canned foods (CXC 23-1979)4 and other relevant Codex texts
such as codes of hygienic practice and codes of practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles and
guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).5

7. WEIGHTS AND MEASURES

7.1 Fill of container
7.1.1 Minimum fill
The container should be well filled with the product (including packing medium) which should occupy not less
than 90 percent (minus any necessary head space according to good manufacturing practices) of the water
capacity of the container. The water capacity of the container is the volume of distilled water at 20 oC which
the sealed container will hold when completely filled. This provision does not apply to vacuum packaged
vegetables.
7.1.2 Classification of “defectives”
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a
“defective”.
7.1.3 Lot acceptance
A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as
defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an
AQL of 6.5.
7.1.4 Minimum drained weight
7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding
annexes, calculated on the basis of the weight of distilled water at 20 oC which the sealed container will hold
when completely filled.iii
7.1.4.2 Lot acceptance
The requirements for minimum drained weight should be deemed to be complied with when the average
drained weight of all containers examined is not less than the minimum required, provided that there is no
unreasonable shortage in individual containers.

iii For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the weight
of distilled water at 20 C which the sealed container will hold when completely filled less 20 ml.
 CXS 297-2009 6

8. LABELLING
8.1 The products covered by the provisions of this standard shall be labelled in accordance with the General
standard for the labelling of pre-packaged foods (CXS 1-1985).6 In addition, the following specific provisions
apply:
8.2 Name of the product
8.2.1 The names of the canned products shall be those defined in the corresponding annexes.
8.2.2 When the vegetables are sized, the size (or sizes when sizes are mixed), as defined in the corresponding
annexes, may be declared as part of the name or in close proximity to the name of the product.
8.2.3 The name of the product shall include the indication of the packing medium as set out in Section 2.1.2 (a). For
canned vegetables packaged in accordance with Section 2.1.2 (b) the words “vacuum packaged” shall be
affixed to the commercial designation of the product or in close proximity.
8.2.4 Other styles – if the product is produced in accordance with the other styles provision (Section 2.2.1), the label
should contain in close proximity to the name of the product such additional words or phrases that will avoid
misleading or confusing the consumer.
8.2.5 If an added ingredient, as defined in Sections 3.1.2 and 3.1.3, alters the flavour characteristic of the product,
the name of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.
8.3 Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of
non-retail containers of foods (CXS 346-2021).7
9. METHODS OF ANALYSIS AND SAMPLING
9.1 METHODS OF ANALYSIS
For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended methods of analysis and sampling (CXS 234-1999)8 relevant to the provisions in this standard,
shall be used.
 CXS 297-2009 7

9.2 SAMPLING

Sampling plans
The appropriate inspection level is selected as follows:
Inspection level I – Normal sampling
Inspection level II – Disputes, (Codex referee purposes sample size),
enforcement or need for better lot estimate

SAMPLING PLAN 1
(Inspection level I, AQL = 6.5)
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot size (N) Sample size (n) Acceptance number (c)

4 800 or less 6 1

4 801 – 24 000 13 2

24 001 – 48 000 21 3

48 001 – 84 000 29 4
84 001 – 144 000 38 5

144 001 – 240 000 48 6

more than 240 000 60 7

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)

Lot size (N) Sample size (n) Acceptance number (c)

2 400 or less 6 1

2 401 – 15 000 13 2

15 001 – 24 000 21 3

24 001 – 42 000 29 4
42 001 – 72 000 38 5

72 001 – 120 000 48 6

more than 120 000 60 7

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

Lot size (N) Sample size (n) Acceptance number (c)

600 or less 6 1

601 – 2 000 13 2

2 001 – 7 200 21 3

7 201 – 15 000 29 4
15 001 – 24 000 38 5

24 001 – 42 000 48 6

more than 42 000 60 7

CXS 297-2009 8

SAMPLING PLAN 2
(Inspection level II, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot size (N) Sample size (n) Acceptance n umber (c)

4 800 or less 13 2

4 801 – 24 000 21 3

24 001 – 48 000 29 4
48 001 – 84 000 38 5

84 001 – 144 000 48 6

144 001 – 240 000 60 7

more than 240 000 72 8

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)

Lot size (N) Sample size (n) Acceptance number (c)

2 400 or less 13 2

2 401 – 15 000 21 3

15 001 – 24 000 29 4
24 001 – 42 000 38 5

42 001 – 72 000 48 6

72 001 – 120 000 60 7

more than 120 000 72 8

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

Lot size (N) Sample size (n) Acceptance number (c)

600 or less 13 2

601 – 2 000 21 3

2 001 – 7 200 29 4

7 201 – 15 000 38 5

15 001 – 24 000 48 6

24 001 – 42 000 60 7

more than 42 000 72 8

CXS 297-2009 9

NOTE

1
FAO and WHO. 1995.General standard for food additives. Codex Alimentarius Standard, No. CXS 192-1995. Codex
Alimentarius Commission. Rome.
2 FAO and WHO. 1995. General standard for contaminants and toxins in food and feed. Codex Alimentarius Standard,

No. CXS 193-1995. Codex Alimentarius Commission. Rome.

3 FAO and WHO. 1969. General principles of food hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969.

Codex Alimentarius Commission. Rome.

4 FAO and WHO. 1979. Code of hygienic practice for low and acidified low-acid canned foods. Codex Alimentarius Code

of Practice, No. CXC 23-1979. Codex Alimentarius Commission. Rome.

5 FAO and WHO. 1997. Principles and guidelines for the establishment and application of microbiological criteria related

to foods. Codex Alimentarius Guideline, No. CXG 21-1997. Codex Alimentarius Commission. Rome.
6 FAO and WHO. 1985. General standard for the labelling of pre-packaged foods. Codex Alimentarius Standard, No.

CXS 1-1985. Codex Alimentarius Commission. Rome.

7 FAO and WHO. 2021. General standard for the labelling of non-retail containers of foods. Codex Alimentarius

Standard, No. CXS 346-2021. Codex Alimentarius Commission. Rome.

8 FAO and WHO. 1999. Recommended methods of analysis and sampling. Codex Alimentarius Standard, No. CXS 234-

1999. Codex Alimentarius Commission. Rome.

 CXS 297-2009 10

ANNEX ON ASPARAGUS
In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:
1 DESCRIPTION
1.1 Product definition
The name “asparagus” stands for the product prepared from the tender and edible portions of peeled or unpeeled
stems of varieties of asparagus complying with the characteristics of Asparagus officinalis L.
1.2 Styles
1.2.1 Asparagus comes in the following shapes and sizes:
(1) Whole asparagus, asparagus or whole spears: tip and adjoining part of the spear measuring at most
18 cm and at least 12 cm in length.
(2) Short asparagus or short spears: tip and adjoining part of the spear measuring at most 12 cm and at least
7 cm in length.
(3) Asparagus tips/points: upper extremity (bud) and adjoining part of spears measuring at most 7 cmi and at
least 3 cm in length.
(4) Cut asparagus: spears cut widthways into sections measuring at most 7 cm and at least 2 cm in length.
(5) Cut asparagus with tips: the percentage of tips shall be equal to or greater than 15 percent of the drained
weight.
(6) Cut asparagus without tips: the occasional presence of tips is allowed.
1.2.2 Asparagus are canned as follows in terms of their colour:
(1) White asparagus: white, cream or yellowish spears; no more than 20 percent in number of spears may
have green, light green or yellowish green tips.
(2) White asparagus with violet or green tips: white asparagus may have violet, green, light green or
yellowish green tips, and these colours may also apply to the adjoining region, but no more than 25 percent
in number of the units may present these colours over more than 50 percent of their length.
(3) Green asparagus: the units are green, light green or yellowish green; no more than 20 percent in number
of the units may present a white, cream or yellowish white colour in the lower part of the spear over more
than 20 percent to 50 percent of their length in accordance with the legislation of the country of retail sale.
(4) Mixed: mixes of white, cream, yellowish white, violet, green, light green or yellowish green units.
1.3 Sizing (optional)
Asparagus may be sized in accordance with the table below.ii The size corresponds to the maximum diameter of
the thickest part of the unit measured perpendicularly to the longitudinal axis of the unit.
White peeled asparagus White unpeeled asparagus Green asparagus
Size
(diameter) (diameter) (diameter)
(1) Small up to 8 mm up to 10 mm, inclusive 3 to 6 mm
over 8 mm over 10 mm, over 6 mm
(2) Medium
and up to 13 mm, inclusive and up to 15 mm, inclusive and up to 8 mm, inclusive
over 13 mm over 15 mm, over 8 mm
(3) Large
and up to 18 mm, inclusive and up to 20 mm, inclusive and up to 10 mm, inclusive
over18 mm
(4) Very large over 20 mm over 10 mm
and up to 25.4 mm, inclusive
(5) Colossal over 25.4 mm
(6) Blend of sizes or assorted sizes – a mixture of two or more single sizes

2 ESSENTIAL COMPOSITION AND QUALITY FACTORS

i Maximum length should not exceed 9.5 cm in accordance with the legislation of the country of retail sale.
ii The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of the
country of retail sale.
 CXS 297-2009 11

2.1 Quality criteria

2.1.1 Uniformity
(1) Length: the specifications required in Section 1.2 regarding the types of presentation of asparagus
are met when:
 The predominant length of the units in the sample falls within the designated style classification;
and
 The length of the units is reasonably uniform. By “reasonably uniform”, on the basis of the average
of the samples, the following is meant:
- at least 75 percent of the number of units do not deviate by more than 1 cm from the most
frequent length and at least 90 percent of the number of units do not deviate by more than 2 cm
from the most frequent length.
(2) Diameter: compliance with respect to the individual size names.
1. When a product is said to be, presented or sold as complying with the names
of the individual sizes of Section 1.2, the sample unit should comply with the
specified diameter for each individual grade, provided no more than
25 percent in number of all the units contained in the container belong to the
group (or groups) of adjacent sizes.
2. Any container or sample unit, which exceeds the tolerance of 25 percent laid
down above, should be considered as a “defective” as far as sizing is
concerned.
2.1.2 Definition of defects and allowances

Defects Definition Maximum

broken or crushed pieces to the extent that they The product should be
(1) Asparagus tips and other
seriously impair the product aspect and comprising reasonably free of such
parts crushed
fragments under 1 cm in length. defects.

The product should be

(2) Extraneous material such as sand, soil or substances from soil. practically free of
such defects.

(3) Asparagus with skin (only

units comprising unpeeled zones which seriously
in the case of asparagus 10% in number
impair the aspect or the edibility of the product.
presented peeled)

hollow units to the extent that they seriously impair

(4) Hollow and
the product aspect and fibrous, tough asparagus 10% in number
fibrous asparagus
but that stay edible.

comprising spears or tips that are very curved, or

(5) Deformed asparagus any unit seriously impaired by splitting into two or 10% in number
any other malformation and open tips.

a colour defect, a mechanical lesion, a disease,

(6) Damaged asparagus 15% in number
which are not harmful for the consumer.

Total of all the defects described in (3), (4), (5), (6), for the following types of
presentation:

Defects and allowances Maximum

 CXS 297-2009 12

Defects Definition Maximum

(1) Asparagus,
whole asparagus, 15% in number
whole spears

(2) Short asparagus or

15% in number
short spears

(3) Asparagus tips 15% in number

(4) Asparagus cut with tips 20% in number

(5) Cut asparagus without tips 25% in number

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight

Styles Minimum drained weight (%)

(1) White peeled asparagus

59
(whole, short)

(2) White unpeeled asparagus 57

(3) Green asparagus 50

(4) Other types of presentation 58

4. LABELLING
For asparagus, colour shall be included into the styles as defined in Section 1.2. For white asparagus, the
words “not peeled” and/or “not sized” shall be declared in accordance with legislation of country of retail sale.
 CXS 297-2009 13

ANNEX ON CARROTS
In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:
1 DESCRIPTION
1.1 Product definition
The name “carrots” stands for the product prepared using clean and sound roots of varieties (cultivars) of
carrots complying with the characteristics of the species Daucus carota L., trimmed of their tops, green
extremities and peel.
1.2 Styles
(1) Whole:
(a) Conical or cylindrical cultivars: carrots, which, after processing, more or less keep their initial
shape. The largest diameter of carrots, measured at right angles to the longitudinal axis, shall not
exceed 50 mm. The ratio between the diameters of the biggest and smallest carrots shall not be
greater than 3:1.
(b) Spherical cultivars: carrots that have reached full maturity, of rounded shape, whose largest
diameter in each direction shall not exceed 45 mm.
(2) Baby whole carrots:
(a) Conical or cylindrical cultivars: carrots whose diameter does not exceed 23 mm and whose
length does not exceed 100 mm.
(b) Spherical cultivars: whole carrots whose diameter in each direction does not exceed 27 mm.
(3) Halves: carrots cut along the longitudinal axis into two roughly equal parts.
(4) Quarters: carrots cut into four roughly equal parts by slicing in two points perpendicularly to the
longitudinal axis.
(5) Lengthways portions: carrots sliced lengthways, in a straight or wavy manner, into four or more
pieces of roughly equal dimensions of approximately 20 mm long and not less than 5 mm in width
measured at maximum width.
(6) Rounds or sliced: carrots cut, in a straight or wavy manner, perpendicularly to the longitudinal axis,
in rounds with a maximum thickness of approximately 10 mm and a maximum diameter of
approximately 50 mm.
(7) Diced: carrots cut into cubes with an approximately 15 mm sides at most.
(8) Strips, julienne, French style, or shoestring: carrots cut lengthways, in a straight or wavy manner,
into sticks. The section of the sticks should not exceed 5 mm (measured at the longest edges of the
section).
(9) Chunks or pieces: whole carrots cut into sections whose shape or grade may be irregular.
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality criteria
2.1.1 Uniformity
(1) Length: for carrots defined in Sections 1.2 (1) and (2) at least 75 percent by number shall not deviate
by more than 5 mm from the average carrot length, and at least 90 percent by number shall not deviate
by more than 10 mm from the average carrot length.
(2) Diameter and other measurements: there is a 15 percent tolerance with respect to the maximum
dimension.
(3) Any container or sample unit that exceeds the tolerances set forth in points (1) and (2) above should
be considered as a “defective”.
2.1.2 Definition of defects and allowances
Whole carrots and baby whole carrots, carrots in halves, in quarters, strips.
 CXS 297-2009 14

Tolerances as a
percentage of the
Defects Definition
drained product weight
(m/m)

blemished or faded zones with a

(1) Blemished carrots 20
diameter above 5 mm.
carrots that are crushed or grazed
(2) Mechanical damage 10
during canning.

deformations or fissures that appeared

(3) Malformations 20
during growth.

(4) Unpeeled parts 30% or more of the surface is unpeeled. 20

carrots that are hard or woody owing to

(5) Fibrous 10
their fibrousness.

collar with a ring that is one millimetre

(6) Black or dark green
thick over more than half its 20
collar
circumference.

1 piece per 1 000 g of

(7) Extraneous plant vegetal substance from the carrot or
total content in the
material any other innocuous vegetal matter.
container

The total amount of defects from (1) to (6) shall not exceed 25 percent of the drained product weight.
Defects (3), (4) and (6) do not apply to diced, rounds, strips; for these presentations the total amount of defects
(1), (2) and (5) shall not exceed 25 percent of the drained product weight.

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight

Minimum drained weight

Styles
(%)

(1) Whole carrots 57.0

(2) Halves, baby whole carrots 62.5

(3) Lengthways portions 52.0

(4) Diced 62.5

(5) Strips 56.5

(6) Quarters, pieces, rounds 56.5

(7) Chunk or pieces 56.5
 CXS 297-2009 15

ANNEX ON GREEN BEANS OR WAX BEANS

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:
1 DESCRIPTION
1.1 Product definition
The names “green beans” or “wax beans” stand for the products prepared from the pods (or runners),
incompletely ripe and with cut off ends from varieties in accordance with the characteristics of the species
Phaseolus vulgaris L., Phaseolus coccineas L., or Phaseolus multiflorus LMK. Beans of distinct varietal groups
with respect to shape may be designated as:
(1) Round: beans having a width not greater than 1 ½ times the thickness of the bean.
(2) Flat: beans having a width greater than 1 ½ times the thickness of the bean.
1.2 Styles
Green beans and wax beans come in the following shapes and sizes:
(1) Whole: whole pods of any length.
(2) Cut/Broken: approximately uniform pods cut or broken widthways with respect to the longitudinal axis;
no less than 20 mm long.
(3) Short cuts: pods cut widthways of which 75 percent, by count, or more are less than 20 mm long.
(4) Shoestring, Sliced lengthwise, French style: pods in strips, of a thickness under 6.5 mm, of which
the majority is cut slantwise or lengthways.
(5) Diagonal cut: approximately 45 degrees to the longitudinal axis.
1.3 Sizing (optional)
Green beans and wax beans as defined in Section 1.2 (1) may be graded.i If that is the case, they are graded
in accordance with the table below. The grade is determined by measuring the diameter on the main axis at
the widest point from one suture to the other.
Grading requirements for round and flat beans (green or wax beans)

Grading criterion
(maximum diameter – mm)ii Maximum percentage
Size
(m/m of non-conforming beans)
Rounds Flats

(1) Extra small 1 5.8 - 6.5 - 10%

(2) Very small 2 7.3 - 8.0 5.8 10%
(3) Small 3 8.3 - 9.0 7.3 15%
(4) Medium 4 9.5 - 10.5 8.3 25%
(5) Large 5 10.5 - 10.7 9.5
(6) Extra large 6 more than 10.7 more than 9.5
(7) Not screened Not screened (*) Natural breakdown of the size beans (*)
(*) Not screened: beans in the natural proportion of size after cleaning, without the removal or addition of
screened beans.

i The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of the
country of retail sale.
ii The maximum diameters indicated in the column « round » are not equivalent to a range; they mean for example for a
size “extra small” or “1” that the maximum diameter would be 5.8, or 5.9 or 6.5.
 CXS 297-2009 16

2 ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 Quality criteria
2.1.1 Definition of defects
(1) Stringy pods: a stringy pod corresponds to a bean where one of strings surrounding the pod resist
traction.
(2) Pods without ends removed: Beans whose attachment is still present (beans where only the
protuberance remains where the peduncle was attached are not considered as pods without ends
removed).
(3) Damaged pods: Beans are deemed to be damaged if they have pods presenting rust, blemishes
greater than 5 mm in diameter, spots, or — upon organoleptic examination — whose skin has grown
thick, thereby diminishing the food value.
(4) Bean pieces: Pieces of beans whose length is lower than 20 mm (for cans of whole beans).
(5) Harmless plant material: Parts of the plant (bean) and innocuous foreign vegetal matter are
considered as vegetal debris.
2.1.2 Defects and allowances
The following limitations of defects are expressed in percentages and related to the drained weight of the
product.
When tested in accordance with the appropriate sampling plan with an AQL of 6.5, canned beans shall be free
of defects to the extent indicated below:

Defects Tolerances (% m/m)

(1) Stringy pods 3

(2) Pods without ends removed 3

(3) Damaged pods 10

(4) Bean pieces 4

(5) Harmless plant material 4

AGGREGATE DEFECTS 15

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight

Minimum drained weight

Styles
(%)

(1) Whole 50

(2) Other presentations, except

shoestring, sliced lengthwise, 52
French style

(3) Shoestring, sliced lengthwise,

50
French style
 CXS 297-2009 17

ANNEX ON GREEN PEAS

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:
1 DESCRIPTION
1.1 Product definition
The name “green peas” stands for the product prepared from immature (green) seeds of Pisum sativum L.
peas, of the smooth, wrinkled varieties, or other types (crosses or hybrids of the wrinkled of round seeded
varieties) but excluding the subspecies macrocarpum.
When the peas are of sweet green wrinkled varieties or hybrids having similar characteristics, the name is
“sweet green peas”.
1.2 Sizing (optional)
Green peas may be sized in accordance with the table below. i

Diameter in circular sieve openings

Size designation (in millimetres)

Will not pass through Will pass through

Smooth green peas

1) Extra small 7.5

2) Very small 7.5 8.2

3) Small 8.2 8.75

4) Medium 8.75 9.3

5) Large 9.3

Wrinkled sweet green peas

1) Extra small 7.5

2) Very small 7.5 8.2

3) Small 8.2 9.3

4) Medium 9.3 10.2

5) Large 10.2

2 ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 Quality criteria
2.1.1 Definition of defects and allowances
Canned peas may contain a slight amount of sediment and shall be reasonably free from defects within the
limits set forth as follows:

Maximum limits
Defects Definition (based on the weight
of drained peas)

consisting of peas which are slightly stained or

(1) Blemished peas 5% m/m
spotted.

i The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of the
country of retail sale.
 CXS 297-2009 18

Maximum limits
Defects Definition (based on the weight
of drained peas)

consisting of peas which are spotted,

discoloured or otherwise blemished (including
(2) Seriously
worm-eaten peas) to the extent that the 1% m/m
blemished peas
appearance or eating quality is seriously
affected.
consisting of portions of peas; separated or
individual cotyledons; crushed, partial, or broken
(3) Pea fragments 10% m/m
cotyledons; and loose skins; but not including
entire intact peas with skins detached.

entire pea is substantially yellow and is not a so-

(4) Yellow peas 2% m/m
called “blond” pea which is very pale in colour.

consisting of any vine or leaf or pod material

(5) Extraneous plant
from the pea plant, or other harmless plant 0.5% m/m
material
material not purposely added as an ingredient.

TOTAL of the foregoing defects (1), (2), (3), (4), (5) 12% m/m

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight

Minimum drained weight

Sizes
(%)

(1) Extra small

(2) Very small 66

(3) Small

(4) Medium
62.5
(5) Large

(6) Not graded 59

4 LABELLING
4.1 When green peas are not graded the label may contain in close proximity to the name of the product the words
“not graded”.
4.2 The name of the product may be “Peas”, “Green Peas”, “Garden Peas”, “Green Garden Peas”, “Early Peas”,
“Sweet Peas”, “Petit Pois”, or the equivalent description used in the country of retail sale.
 CXS 297-2009 19

ANNEX ON HEARTS OF PALM/PALMITO

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:

1 DESCRIPTION
1.1 Product definition
The name “hearts of palm/palmito” stands for the product prepared from the terminal buds of palms (upper
and inferior meristems), where young stems rise, trimmed of fibrous and non-edible parts. The product has a
heterogeneous structure and has the characteristics of species of palms fit for human consumption.
1.2 Styles
(1) Palms are presented as below:
(a) “Hearts of palm” correspond to the terminal bud of the palm, cut perpendicularly to the axis into
pieces having a minimum length of 40 mm and a maximum length depending on the size of the
container, with a variable shape between conical and cylindrical.
(b) “Pieces of palms” correspond to cuts from both upper and lower portion of the terminal part of
meristematic pieces, regularly or irregularly cut with a minimum length of 5 mm and a maximum
length of 39 mm.
(c) “Rounds” or “slices” of “hearts of palm” correspond to the product obtained from the upper
portion of the terminal part of meristematic pieces, cut widthways into pieces having a minimum
thickness of 15 mm and a maximum thickness of 40 mm.
(d) “Medallions” correspond to pieces regularly cut in circular or oval formats from the lower portion
of the terminal part of meristematic pieces of the palm with a minimum diameter of 20 mm and a
thickness of 3 to 10 mm.
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality criteria
2.1.1 Uniformity
(1) The specifications laid down in Section 1.2 concerning the styles of palm are met when: the length,
the diameter and/or the thickness of the sample units, in accordance with the style are reasonably
uniform. The words “reasonably uniform” on the basis of the average of samples means, compliance
with the provisions of Section 1.2 that:
(a) the gap between the length of all the units and the predominant length does not exceed
approximately ±10 mm;
(b) the gap between the thickness of all the units and the predominant thickness does not exceed
±10 mm;
(c) the gap between the diameter of all the units and the predominant diameter does not exceed
±10 mm.
2.1.2 Definition of defects and allowances

Maximum limits/
Defects Definition Drained weight
(m/m)

hard or fibrous and/or excessively soft texture, which

(1) Defective texture 10
seriously impairs product edibility.

(2) Mineral impurities such as sand, gravel or other soil elements. 0.1

units presenting scars and grazes, abrasions and

(3) Damaged units other imperfections of the same type which seriously 15
impair product appearance.

(4) Mechanical damage broken or split units, fragments or detached pieces, 10

 CXS 297-2009 20

Maximum limits/
Defects Definition Drained weight
(m/m)
which seriously impair product appearance.
colour considerably different from the typical colour
(5) Abnormal colour 10
of the product.

units with palm tree stem apical meristems for “hearts

(6) Physiological defects 10
of palm” and “rounds” or “slices” of “hearts of palm”.

TOTAL percentage of defects for palm hearts 20

TOTAL percentage of defects for other styles 25

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight
Minimum drained weight
Styles
(%)

(1) Hearts of palm 50

(2) Other styles 52

4 LABELLING
The name “hearts of palm/palmito” may be complemented by the common name of the palm used.
 CXS 297-2009 21

ANNEX ON MATURE PROCESSEDi PEAS

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:

1 DESCRIPTION
1.1 Product definition
The name “mature processed peas” stands for the product prepared using clean, sound, whole, threshed, and
dried grains of the species Pisum sativum L., which has undergone soaking, but excluding the macrocarpum
subspecies.
1.2 Definition of defects and allowances

Maximum limits
Defects Definition in drained weight
(%)

(1) Blemished peas peas with slight stains or spots. 10 m/m

peas with spots and colour defects or otherwise

(2) Seriously blemished to the extent that their aspect or edibility are
2 m/m
blemished peas seriously affected; worm-eaten peas come under this
category.

fractions of peas such as separated or detached

(3) Pea fragments cotyledons, crushed cotyledons partially or totally broken, 10 m/m
and detached skins.

(4) Extraneous any fragment of tendril, peduncle, leaf or pod and any
0.5 m/m
plant material other plant material.

The total of the defects (1), (2), (3) and (4) should not exceed 15 percent m/m by weight.

2 LABELLING
When colour of mature processed peas is not green, colour of peas should be declared (for example: brown
peas or yellow peas).

i Also known in certain countries as “canned dry peas” or “processed dry peas”.
 CXS 297-2009 22

ANNEX ON SWEET CORN

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:
1 DESCRIPTION
1.1 Product definition
The name “sweet corn” stands for the product prepared from clean and sound grains of sweet corn, of white
or yellow colour, complying with the characteristics of Zea mays saccharata L.
Whole grains packaged with or without a liquid packing media.
Creamed corn: whole or partially whole cut kernels packed in a creamy component from the corn kernels, and
other liquid or other ingredients, in accordance with the Section 2.1, so as to form a product of creamy
consistency.
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition
2.1.1 Other permitted ingredients
(1) native starch for creamed corn; and
(2) for sweet corn: pieces of green or red peppers mixed or not or other vegetables in a total proportion
under 15 percent m/m of the net weight of the product.
2.2 Quality criteria
2.2.1 Colour, flavour and texture
Creamed corn should present a fine but not excessively fluid consistency, or which may be dense and thick
but not excessively dry or pasty, so that after two minutes a moderate but not excessive separation of free
liquid can be seen.
2.2.2 Definition of defects and allowances
Sweet corn grains should have a reasonably tender texture, offering some resistance to chewing.
The finished product shall be practically free of fragments of cobs, silks, shucks, grains with an abnormal colour
or a malformation, extraneous plant material and other defects not expressly mentioned, within the limits set
forth as follows:
Tolerances
Tolerances
Defects Definition creamed corn/
Sweet corn/drained weight
total weight
1 cm3/600 g
and
Cob 1 cm3/400 g 7 cm2/600 gError!
and and Unknown
(1) Extraneous plant material Husk 7 cm2/400 gi
switch
argument.
Silks 180 mm in 28 g 150 mm in 28 g

7 kernels or pieces that are

Grains affected by a damaged and seriously
lesion due to insects or damaged but not more than 5
(2) Blemished grains may be seriously damaged per –
diseases, or presenting
an abnormal colour. 400 gError! Unknown
switch argument.
Grains keeping a piece
(3) Torn grains of cob or hard matter 2% m/m –
adhering to them.
(4) Split grains or empty skins Entirely open grains. 20% m/m –
Any unit where the proportion of defects exceeds the tolerances laid down above shall be considered as

i or equivalent percentage (m/m).

 CXS 297-2009 23

“defective”.

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight (for canned sweet corn only)

Minimum drained weight

Whole grains
(%)

(1) with a liquid packing medium 61

(2) vacuum packaged or

67
without a liquid packing medium

4 FOOD ADDITIVES
4.1 Thickeners (for creamed corn only)

INS No. Name of the food additive Maximum level

1400 Dextrins, roasted starch
1401 Acid-treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidized starch
1405 Starches, enzyme treated
1410 Monostarch phosphate
1412 Distarch phosphate
GMP
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenyl succinate
1451 Acetylated oxidized starch

5 LABELLING
5.1 For sweet corn, the word “white” shall be declared as part of the name of the product when white variety is
used.
5.2 When green or red peppers or other vegetables are added (Section 2.1.1 b) a mention is declared in close
proximity to the name.
 CXS 297-2009 24

ANNEX ON BABY CORN OR YOUNG CORN

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:

1 DESCRIPTION
1.1 Product definition
The name “baby corn” or “young corn” stands for the product prepared from selected young corn cob fresh or
canned, without pollination of commercial varieties conforming to the characteristics of Zea mays L., from
which silk and husk are removed.
1.2 Styles
Baby corn comes in the following styles:
(1) Whole: whole cob of baby corn from which silk, husk and shank are removed.
(2) Cut corn: baby corn with diameter not more than 25 mm cut crosswise into section having a length
between 1.5 and 4 cm.
1.3 Sizing (optional)
Canned-baby corn in whole style may be sized in accordance with the table below.i
Cob size Length (cm) Diameter (cm)

(1) Extra large 10 – 13 1.8 – 2.5

(2) Large 8 – 10 1.0 – 2.0

(3) Medium 6–9 1.0 – 1.8

(4) Small 4–7 < 1.5

2 ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 Quality criteria
2.1.1 Uniformity
For every size of whole baby corn, the length of the longest cob should not be more than 3 cm longer than the
length of the shortest cob in each container.
Any container or sample unit that exceeds the tolerances laid down in paragraph (1) should be considered as
a “defective”.
2.1.2 Definition of defects and allowances
2.1.2.1 Cut baby corn

Maximum limits by number in drained weight

Defects
(sample size 1 kg)
(1) Over/Under size 5%
(2) Discolour 5%
(3) Peel 5%
(4) Silk 20 cm of broken silks put together
(5) TOTAL DEFECTS without (4) 15%

i The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of the
country of retail sale.
 CXS 297-2009 25

2.1.2.2 Whole baby corn

Maximum limits by
Defects Definition number in drained weight
(sample size 1 kg)

(1) Discolour 5%

(2) Irregular shape 5%

(3) Young husk and

10%
shank

(4) Silk broken from the 20 cm of broken silks

cob put together
(5) Brown tip 5%

broken tip means tips of the cobs that are

(6) Broken tip with the
broken after packing. When these pieces
diameter larger than 5%
are put together, the cob shape will be
5 mm
formed.
(7) Damage resulting
10%
from cutting
broken pieces means the portions of broken
(8) Broken pieces pieces that cannot be put together to form 2%
the cob shape.

TOTAL DEFECTS without (4) 25%

3 WEIGHTS AND MEASURES

3.1 Minimum drained weight
The minimum drained weight of whole baby corn and cut baby corn should not be less than 40 percent for the
small packaging (under 20 oz or 500 ml) and 50 percent for the others.
 CXS 297-2009 26

ANNEX ON CERTAIN MUSHROOMS

In addition to the general provisions applicable to canned vegetables,
the following specific provisions apply:

1. DESCRIPTION
1.1 Product definition
Mushroom (Agaricus spp)i stands for the product prepared from mushrooms conforming with the
characteristics of any suitable cultivated varieties (cultivars) of the genus Agaricus (Psalliota), which
mushrooms shall be in good condition and after cleaning and trimming shall be sound.
1.2 Colour type
1.2.1 White or cream.
1.2.2 Brown.
1.3 Styles
1.3.1 Buttons – whole mushrooms, with attached stems not exceeding 5 mm in length, measured from the
bottom of the veil.
1.3.2 Sliced buttons – buttons cut into slices 2 mm or 6 mm thick, of which not less than 50 percent are cut
parallel to the axis of the mushroom.
1.3.3 Whole – whole mushrooms, with attached stems cut to a length not exceeding the diameter of the cap,
measured from the bottom of the veil.
1.3.4 Sliced or sliced whole – mushrooms cut into slices 2 mm or greater mm thick, of which not less than
50 percent are cut with regular thickness, parallel to the axis of the mushroom.
1.3.5 Random sliced – mushrooms cut into slices of varying thickness and in which the slices may deviate
materially from cuts approximately parallel to the axis of the mushroom.
1.3.6 Quarters – mushrooms cut into four approximately even parts.
1.3.7 Stems and pieces (Cut) – pieces of caps and stems of irregular sizes and shapes.
1.3.8 Grilling – selected open-veiled mushrooms not exceeding 40 mm in diameter, with attached stems not
exceeding the diameter of the cap, measured from the bottom of the veil scar.
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition
2.1.1 Other permitted ingredients
As appropriate for the respective packing media.
2.1.1.1 Juice exuding from the mushrooms.
2.1.1.2 Water, salt, spices, seasonings, soyabean sauce, vinegar, wine.
2.1.1.3 Sucrose, invert sugar syrup, dextrose, glucose syrup, dried glucose syrup.
2.1.1.4 Butter or other edible animal or vegetable fats or oils, including olive oil; milk, milk powder, or cream. If
butter is added, it must amount to not less than 3 percent m/m of the final product.
2.1.1.5 Starches – natural (native), physically or enzymatically modified – only when butter or other edible animal
or vegetable fats or oils are ingredients.
2.1.1.6 Wheat or corn flour.
2.1.2 Packing media
In addition to the provisions for packing media in Section 3.1.3 of the Codex standard for certain canned
vegetables (CXS 297-2009), the following packing media may apply:
2.1.2.1 Juice exuding from the mushrooms.
2.1.2.2 Butter or butter sauce.

i The mushrooms (Agaricus spp) in this standard are commonly known as “white mushroom” or “Paris mushroom”
or “button mushroom”.
 CXS 297-2009 27

2.1.2.3 Cream sauce.

2.1.2.4 Sauce other than a butter or cream sauce.
2.1.2.5 Vinegar.
2.1.2.6 Oil.
2.1.2.7 Wine.
2.2 Quality criteria
2.2.1 Colour
2.2.1.1 The mushroom portion of the product shall have normal colour characteristics of the variety of the canned
mushrooms. Canned mushrooms of special types and containing special permitted ingredients shall be
considered of characteristic colour when there is no abnormal discolouration for the respective ingredients
used.
2.2.1.2 The liquid medium in water, brine and/or juice exuding from the mushrooms shall be either clear or slightly
turbid and yellow to light brown in colour.
2.2.2 Texture
The mushrooms in water, brine, and/or juice exuding from the mushrooms shall be firm and substantially
intact.
2.2.3 Defects and allowances

Defects Definition Tolerances

a mushroom is spotted when it
presents a dark brown to brown spot
(a) Spotted mushrooms 5% by weight
diameter upper to 3 mm or when it is
very speckled (more than 10 spots).
mushroom or piece of mushroom on
which remains a part of root and\or soil
and\or grit, or any other extraneous 5% by weight
(b) Traces of casing material
matter, whether of mineral or organic of affected product
origin, of more than 2 mm in diameter
attached or not to the mushroom.
a mushroom is opened if small strips
are visible on at least half of the
(c) Open mushroom for “buttons”
circumference and if the distance 10% by count
and “whole mushrooms”:
between the cap and the stem is up to
4 mm.
(d) Broken mushroom or pieces of
mushroom or mushrooms with mushroom which is missing at least
detached caps or stems for the quarter of the cap, caps and only 10% by weight
“buttons”, “whole mushrooms” stems.
and “grilling mushrooms”

2.2.4 Uniformity
For styles in general, 10 percent, by count, of the units for the respective style may exceed the specified
stem length or size.

3. FOOD ADDITIVES
3.1 Thickeners, emulsifiers and stabilizers used in accordance with Table 3 of the General standard for food
additives (CXS 192-1995)1 for Food Category 04.2.2.4 are acceptable for use in canned mushrooms in
sauce only.
3.2 Only the colour listed below is permitted for use in canned mushroom in sauce.
 CXS 297-2009 28

INS No. Name of the food additive Maximum level

150a Caramel I – plain caramel GMP

150c Caramel III – ammonia caramel 50 000 mg/kg

150d Caramel IV – sulfite ammonia caramel 50 000 mg/kg

3.3 Flavour enhancers used in accordance with Table 3 of the General standard for food additives (CXS 192-
1995)1 for Food Category 04.2.2.4 are acceptable for use in canned mushrooms.
4. WEIGHTS AND MEASURES
4.1 Minimum drained weight
4.1.1 Canned mushrooms in water; brine, and/or exuded juices; vinegar; wine and oil packs.
The drained weight of the product shall be not less than 53 percent of the weight of distilled water at 20 oC
which the sealed container will hold when completely filled.
4.1.2 Canned mushrooms in sauce packs
The drained mushroom portion, after washing off the sauce or liquid, shall be not less than 27.5 percent
of the total product weight.

5. LABELLING
5.1 Name of the product
5.1.1 The following styles shall be included as part of the name or in close proximity to the name: “Buttons”,
“Sliced Buttons”, “Whole”, “Sliced” or “Sliced Whole”, “Random Sliced”, “Quarters”, “Stems and Pieces
(Cut)”, “Grilling”, as appropriate.
5.1.2 A declaration of any special sauce which characterizes the product, e.g. “With X” or “In X” when
appropriate. If the declaration is “With (or “In”) Butter Sauce”, the fat used shall only be butter fat.

NOTES

1FAO and WHO. 1995. General standard for food additives. Codex Alimentarius Standard, No. CXS 192-1995. Codex
Alimentarius Commission. Rome.