In all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:

• green and unripened

• intact

• firm

• sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded

• clean, practically free from visible foreign matter

• practically free from pests

• practically free from damage caused by pests

• with the stalk intact, without bending, fungal damage or dessication

• with pistils removed

• free from malformation or abnormal curvature of the fingers

• practically free from bruises

• practically free from damage due to low temperatures

• free from abnormal external moisture

• free from any foreign smell and/or taste

• a sufficient portion of crown of normal colouring, sound and free from fungal contamination

• a cleanly cut crown, not bevelled or torn, with no stalk fragments

• withstand transport and handling

• arrive in satisfactory condition at the place of destination in order to attain an appropriate degree of maturity after ripening