Comparative Summary Table of Requirements Laid Down by the Standard

I. Definition of Produce

II. Provisions Concerning Quality

-A. Minimum Requirements

-B. Classification

--i) "Extra" Class

--ii) Class I

--iii) Class II

III. Provisions Concerning Sizing

IV. Provisions Concerning Tolerances

-A. Quality Tolerances

--i) "Extra" Class

--ii) Class I

--iii) Class II

-B. Sizing Tolerances

V. Provisions Concerning Presentation

-A. Uniformity

-B. Packaging

VI. Provisions Concerning Marking

-A. Identification

-B. Nature of Produce

-C. Origin of Produce

-D. Commercial Specifications

-E. Official Control Mark (Optional)