PNS/BAFPS 96:2010 ICS 67.080.01

Fresh vegetables – Yam – Classification and grading

BUREAU OF PRODUCT STANDARDS Member to the International Organization for Standardization (ISO) Standards and Conformance Portal: www.bps.dti.gov.ph

PHILIPPINE NATIONAL STANDARD

  

PHILIPPINE NATIONAL STANDARD PNS/BAFPS 96:2010 Foreword The development of the Philippine National Standard for Yam, PNS/BAFPS 96:2010 was undertaken by the Bureau of Agriculture and Fisheries Product Standards (BAFPS) in order to reflect the recent technology developments in the industry and the need for harmonization with Codex requirements in Heavy Metals, Pesticide Residues and Hygiene. PNS/BAFPS 96:2010 was based on the recent studies conducted by the Philippine Root Crops Research and Training Centers in the country such as Visayas State University, Baybay City, Leyte; Benguet State University, La Trinidad, Benguet; Institute of Plant Breeding, University of the Philippines at Los Baños and other State Universities and Colleges . A Technical Committee (TC) and Sub-Committee (SC) were organized by the Bureau of Agriculture and Fisheries Product Standards (BAFPS) through Special Orders No. 411, series of 2001 and 169, series of 2007 to generate the data and formulate the PNS for Yam. The draft standard was presented for technical reviews and public consultations in the three major islands of the country prior to finalization of the standard. The PNS for Yam aims to provide common understanding on the scope, definition, minimum requirements, nutritive values, classification, sampling, packaging, and marking and labeling.

  

PHILIPPINE NATIONAL STANDARD PNS/BAFPS 96:2010 Fresh vegetables – Yam – Classification and grading I Scope This standard establishes a system of classifying and grading Yam or ‘Ubi’ grown from Dioscorea alata L. to be supplied fresh to the consumers. 2 Reference The titles of the standard publications and other references of this standard are listed on the inside back cover. 3 Definitions For the purpose of this standard, the following definitions apply. 3.1 clean tubers are free from adhering soil, not smeared or caked with dirt or other foreign materials 3.2 cut surface exposed surface of the tubers resulting from the removal of either damage areas, yam heads or toes 3.3 fresh tubers maintain their reaped appearance and are not withered or showing signs of dehydration 3.4 fairly smooth relatively free from veining or any defect that causes skin to appear rough 3.5 fairly well-shaped 85 % of the tubers shall not be flattened, grooved, crooked, constricted, ridged or misshapen to detract from the appearance of the whole lot of tubers 3.6 firm tubers are tender, supple and sappy

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3.7 fully matured tubers have reached full development and are firm with tough skin and without sprouts or surface shriveling 3.8 growth cracks healed deep cracks caused by over maturity 3.9 insect damage visible damage caused by wireworm, weevil or similar injury 3.10 mechanical damage cuts, bruises or other damages caused by improper handling 3.11 similar varietal characteristics tubers have the same general shape, color, characteristics of skin and flesh 3.12 sprouts produce buds or shoots 3.13 well-shaped tubers have the shape characteristic of the variety, with not more than two toes 3.14 well-trimmed that in any lot 85 % or more of the tubers’ surface area shall be free from root hairs 4 Minimum requirements In all classes, subject to the special provisions for each class and the tolerances allowed, yam tubers must be:

- whole and clean, - fresh, - of similar varietal characteristics, - free from diseases and rots, - free from damage caused by pests, and - fully matured. The development and condition of yam tubers must enable them to: - withstand transport and handling, and arrive in satisfactory condition at the place of destination.

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5 Classification Yams are classified according to its general appearance, quality and condition, as follows: 5.1 Extra class – Yams in this class must be of superior quality; have similar varietal characteristics; firm; clean; whole; fully matured; well-shaped; well-trimmed; and free from diseases such as scab and soft rot; free from nematode damage; free from sprouts, cuts, bruises, scars and growth cracks; and not more than 2 cut surfaces per tuber are allowed, with the exception of very slight superficial defects, provided these do not affect the quality and general appearance of the produce. 5.2 Class I – This class includes yams of good quality; have similar varietal characteristics; firm; whole; fairly clean; well-shaped; fairly well-trimmed; and slightly free from diseases such as soft rot and scab; and slightly free from sprouts, growth cracks, cuts, bruises and scars; and not more than 3 cut surfaces per tuber are allowed, provided these do not affect the quality and general appearance of the produce. 5.3 Class II - This class includes yams which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Clause 4. 6 Size classification Size of yam is determined by its weight.

Size Weight/tuber (kg)

Extra large >2.5 Large 1.6 – 2.5

Medium 0.9 - 1.5 Small 0.5 - 0.8

Very Small <0.5

7 Tolerances 7.1 Quality tolerance 7.1.1 Extra Class – Five percent (5 %) by weight of the yam may fail to meet the requirements of the class but meeting those of Class I. 7.1.2 Class I – Ten percent (10 %) by weight of the yam may fail to meet the requirements of the class but meeting those of Class II. 7.1.3 Class II – Ten percent (10 %) by weight of the yam not satisfying the requirements of the class, with the exception of produce affected by rotting.

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7.2 Size tolerance For all classes, ten percent (10 %) by weight of yams corresponding to the size immediately below or above the size indicated on the package. 8 Sampling Sampling to be used for ascertaining conformance shall be in accordance with PNS/ISO 874. 9 Packaging Yams shall be packed in suitable containers that will provide protection from normal hazards of transport and handling. The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of yam. The use of material, particularly of paper or stamps bearing the trade specifications is allowed, provided the printing or labeling has been done with non-toxic ink or glue. 10 Marking and labeling Each container shall be properly labeled with the following information: 10.1 Name of produce and variety; 10.2 Class and size; 10.3 Net weight (kg); 10.4 Date of harvest; 10.5 Name and address of producer, trader and exporter; 10.6 Origin of the produce; and 10.7 Product of the Philippines. 11 Contaminants 11.1 Heavy metals Yams shall comply with the maximum limits for heavy metals established by the Codex Alimentarius Commission and/or authority for this commodity. 11.2 Pesticide residues Yams shall comply with the maximum residue limits established by the Codex Alimentarius Commission and/or authority for this commodity.

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12 Hygiene 12.1 It is recommended that the produce covered by the provisions of this standard be prepared and handled in accordance with appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 – 1969, Rev. 4 –2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 12.2 The produce should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)

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Annex A

Nutritional profile of yam

One cup (136.0 g) of yam (Dioscorea species), cubed, cooked 157.76 calories

Nutrient Amount Daily value, %

Nutrient density

World’s healthiest food rating

Vitamin C 16.46 mg 27.4 3.1 good Potassium 911.20 mg 26.0 3.0 good Manganese 0.50 mg 25.0 2.9 good Dietary fiber 5.30 g 21.2 2.4 good Vitamin B6 (pyridoxine

0.31 mg

15.5

1.8

good

World’s healthiest foods rating

Rule

Excellent DV>=75% OR Density>=7.6 AND DV>=10 %Very good DV>=50% OR Density>=3.4 AND DV>=5% Good DV>=25% OR Density>=1.5 AND DV>=2.5

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Annex B

Description of yam

Parameters Yam characteristics

Flesh colors white, ivory, yellow or purple

Skin thick may either be white, pink or brownish-black

Shape long and cylindrical, oftentimes having offshoots referred as ‘toes’

Exterior texture rough and scaly

Taste earthy and hardy with minimal sweetness in most varieties

Others have a very starchy and slippery texture when cooked, either be creamy or firm

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Annex C

Varieties of yam

Varieties of yam

Description

VU – 1

White flesh

VU – 2

Dark purple

VU - 3

Creamy, white flesh

PSB VU - 4

White flesh

PSB VU – 5

Creamy white flesh

NSIC VU - 6

Creamy white flesh

NSIC GY -7

Light purple flesh

NSIC GY - 8

Dark purple flesh

These varieties of yam are recommended by the Philippine Seed Board and the National Seed Industry Council.

Fig

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gure 1 – VU-1

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gure 2 – VU-2

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gure 3 –VUU-3

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re 4 – PSBB VU-4

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re 5 – PSBB VU-5

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e 6 – NSICC VU-6

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Figure 7 – NSIC GY-7

Figure 8 – NSIC GY-8

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Annex D

Types of yams

Types of yams Scientific name

1. Hawaiian yam Dioscorea alata L. 2. Korean yam Dioscorea batatas L. 3. Sweet yam Dioscorea esculenta L.

  

References PNS/BAFPS 96:2010 The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. Crop Statistics of the Philippines 1990-2004. Bureau of Agricultural Statistics. May 2005. Dela Cruz, Rita T. Success Story. The Sacred Ubi of Bohol: A Tale of Successful Farming. BAR Community-Based Participatory Action Research (CPAR) Project on “Ubi Agribusiness Development Project. Vol.8(3). July-September 2006. http://www.jacn.org/cgi/content http://www.researchinhouse.com/nrk/RIUinfo/PF/CPH47.htm Journal of the American College of Nutrition. Vol. 24(4):235-243 (2005). Lebot, V., R. Malapa, T. Molisale and J. L. Marchand. 2005. Physico-Chemical Characterization of Yam (Dioscorea alata L.) tubers from Vanuatu. Genetic Resources and Crop Evolution (2005). pp. 1-10. Philippine Rootcrops Research and Training Center. Images and Characteristics of Sweetpotato and Yam varieties. Visayas State University, Baybay City, Leyte. Principles for the Establishment and Application of Microbiological Criteria for Foods. CAC/ GL 21-1997. Recommended International Code of Practice – General Principles of Food Hygiene. CAC/ RCP 1 – 1969, Rev. 4 – 2003. Standards for Hawaii-Grown Yam Bean Roots. 1986. Hawaii Department of Agriculture, Marketing and Consumer Services Division, Commodities Branch, 3 pp. Standard Specification for Negro Yam. 1998. Ministry of Agriculture and Lands, Marketing and Credit Division, Hope Gardens, 4 pp. Standard Specification for Renta Yam. 1998. Ministry of Agriculture and Lands, Marketing and Credit Division, Hope Gardens, 4 pp. WHFoods: Yams. http://www.whfoods.com/genpage.php

 

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