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CODEX STANDARD FOR MEXICAN LIMES
CODEX STAN 217-1999
1. DEFINITION OF PRODUCE
This standard applies to commercial varieties of Mexican limes grown from Citrus aurantifolia
Swingle of the Rutaceae family, to be supplied fresh to the consumer, after preparation and packaging.
Mexican limes for industrial processing are
2. PROVISIONS CONCERNING QUALITY
MINIMUM REQUIREMENTS
In all classes, subject to the special provisions for each class and to the tolerances allowed, the
Mexican limes must be:
- whole;
- firm;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is
excluded;
- clean, practically free of any visible foreign matter;
- practically free of pests affecting the general appearance of the produce;
- practically free of damage caused by pests;
- free of damage caused by low temperature;
- free of abnormal external moisture, excluding condensation following removal from cold storage;
- free of any foreign smell and/or taste.
The Mexican limes must have been carefully picked and have reached an appropriate degree of development
and ripeness in accordance with criteria proper to the variety and to the area in which they are grown. The
development and condition of the Mexican limes must be such as to enable them:
- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
1 Governments, when indicating the acceptance of the Codex Standard for Mexican Limes, should notify the
Commission which provisions of the Standard would be accepted for application at the point of import, and which
provisions would be accepted for application at the point of export.
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Minimum Juice Content and Colouring
The minimum juice content is calculated in relation to the total weight of the fruit.
Minimum Juice Content: 40 %.
Colouring must be typical of the variety on at least two-thirds of the surface of the fruit. The fruit
should be green but may show discolouring (yellow patches) up to 30 % of its surface.
CLASSIFICATION
Mexican limes are classified in three classes defined below:
“Extra” Class
Mexican limes in this class must be of superior quality. They must be characteristic of the variety. They
must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general
appearance of the produce, the quality, the keeping quality and presentation in the package.
Class I
Mexican limes in this class must be of good quality. They must be characteristic of the variety. The
following slight defects, however, may be allowed, provided these do not affect the general appearance of the
produce, the quality, the keeping quality and presentation in the package:
- slight defects in shape;
- slight defects in colouring;
- slight skin defects not exceeding more than cm2.
The defects must not, in any case, affect the pulp of the fruit.
Class II
This class includes Mexican limes which do not qualify for inclusion in the higher classes, but satisfy the
minimum requirements specified in Section above. The following defects may be allowed, provided the Mexican
limes retain their essential characteristics as regards the quality, the keeping quality and presentation:
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- defects in shape;
- defects in colouring;
- skin defects not exceeding more than cm2.
The defects must not, in any case, affect the pulp of the fruit.
3. PROVISIONS CONCERNING SIZING
Size is determined by the maximum diameter of the equatorial section of the fruit, in accordance with
the following table:
Size Code Diameter
(in millimetres)
1 > 45
2 – 45
3 – 40
4 – 35
5 25 – 30
4. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package (or in each lot for produce
presented in bulk) for produce not satisfying the requirements of the class indicated.
QUALITY TOLERANCES
“Extra” Class
Five per cent by number or weight of Mexican limes not satisfying the requirements of the class, but
meeting those of Class I or, exceptionally, coming within the tolerances of that class.
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Class I
Ten per cent by number or weight of Mexican limes not satisfying the requirements of the class, but
meeting those of Class II or, exceptionally, coming within the tolerances of that class.
Class II
Ten per cent by number or weight of Mexican limes satisfying neither the requirements of the class
nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration
rendering it unfit for consumption.
SIZE TOLERANCES
For all classes, 10 per cent by number or weight of Mexican limes corresponding to the size
immediately above and/or below that indicated on the package.
5. PROVISIONS CONCERNING PRESENTATION
UNIFORMITY
The contents of each package (or lot for produce presented in bulk) must be uniform and contain only
Mexican limes of the same origin, variety, quality and size. For “Extra” Class, the colour must be uniform.
The visible part of the contents of the package (or lot for produce presented in bulk), must be representative of
the entire contents.
PACKAGING
Mexican limes must be packed in such a way as to protect the produce properly. The materials used
inside the package must be new,2 clean, and of a quality such as to avoid causing any external or internal
damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is
allowed, provided the printing or labelling has been done with non-toxic ink or glue.
Mexican limes shall be packed in each container in compliance with the Recommended International
Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables (CAC/RCP 44-1995).
Description of Containers
2 For the purposes of this Standard, this includes recycled material of food-grade quality.
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The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure
suitable handling, shipping and preserving of the Mexican limes. Packages (or lot for produce presented in
bulk) must be free of all foreign matter and smell.
6. MARKING OR LABELLING
CONSUMER PACKAGES
In addition to the requirements of the Codex General Standard for the Labelling of Pre-packaged
Foods (CODEX STAN 1-1985, Rev. 2-1999), the following specific provisions apply:
Nature of Produce
If the produce is not visible from the outside, each package shall be labelled as to the name of the
produce and may be labelled as to the name of the variety.
NON-RETAIL CONTAINERS
Each package must bear the following particulars, in letters grouped on the same side, legibly and
indelibly marked, and visible from the outside, or in the documents accompanying the For produce
transported in bulk these particulars must appear on a document accompanying the goods.
Identification
Name and address of Exporter, Packer and/or Dispatcher. Identification code (optional).4
Nature of Produce
Name of produce if the contents are not visible from the outside. Name of variety (optional).
Origin of Produce
Country of origin and, optionally, district where grown or national, regional or local place name.
3 Governments, when indicating their acceptance of this Standard, should notify the Commission as to which
provisions of this Section apply.
4 The national legislation of a number of countries requires the explicit declaration of the name and address.
However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent
abbreviations)” has to be indicated in close connection with the code mark.
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Commercial Identification
- Class;
- Size (size code or minimum and maximum diameter in millimetres);
- Net weight (optional).
Official Inspection Mark (optional)
7. CONTAMINANTS
HEAVY METALS
Mexican limes shall comply with those maximum levels for heavy metals established by the Codex
Alimentarius Commission for this commodity.
PESTICIDE RESIDUES
Mexican limes shall comply with those maximum residue limits established by the Codex Alimentarius
Commission for this commodity.
8. HYGIENE
It is recommended that the produce covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of
Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice
and Codes of Practice.
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).
