Vegetables

Product Specification “Dokazana kvaliteta” – vegetables

This Specification lays down special characteristics for vegetables relating to the method of production and quality of the vegetable itself. To that end, the Specification establishes the vegetables production method that meets a series of special characteristics. The Specification aims at giving an incentive to producers to engage in environment-friendlier production, as well as to enable the consumers to eat vegetables that have full taste and optimal maturity stage.

The Specification applies to the following vegetable species: onions, shallots, chives, garlic, leeks, asparagus, cabbage, kale, Brussels sprouts, collard greens, curly kale, kohlrabi, cauliflower, broccoli, Chinese cabbage, pak choi, turnips, underground kohlrabi, black radish, radish, daikon, horseradish, rocket (arugula), watercress, garden cress, tomatoes, peppers, aubergines, potatoes, cucumbers, melons, watermelon, courgettes, pâtissons, pumpkin, butternut squash, kiwano, lettuce, endives, chicory, Jerusalem artichokes, carrots, parsley,
celery, parsnip, Florence fennels, dill, peas, beans, broad beans, vigna, yardlong beans, chickpeas, lentils, spinach, chard (beet leaves), beetroot, garden orache, rhubarb, New Zealand spinach, Lamb's lettuce (corn salads), okra, sweet potatoes, sweetcorn.
For these vegetable species, a determination of the vegetable harvest period is required in accordance with the prognosis for maturity, which is essential for the characteristic taste and quality of the vegetables. Specific characteristics also prescribe the length of transport of vegetables to the retail outlets, treatment and storage during transport, plant protection and fertilisation methods. The Specification lays down requirements for the storage and marketing of vegetables.
The Specification refers to vegetables produced in the same country.