STANDARD OPERATING PROCEDURE (SOP) FOR EXPORT OF FRESH GRAPES FROM INDIA [Part 2 of 3]

1. Purpose

This SOP outlines the standard procedures, hygiene protocols, documentation requirements, and quality systems to be followed for exporting fresh grapes from India. It aims to ensure compliance with importing country standards, APEDA regulations, GrapeNet traceability, and internationally accepted food safety practices.

2. Scope

This SOP applies to:

• Grape farms registered for export
• Exporters and merchant traders
• Approved pack-houses
• Quality control personnel
• Cold-chain and logistics partners
• Laboratories approved for residue testing

3. Responsibilities

3.1 Exporter

• Maintain valid IEC, APEDA registration, and pack-house approvals.
• Register farms and pack-houses in GrapeNet.
• Ensure adherence to the Residue Monitoring Plan (RMP).
• Coordinate lab tests, documentation, and shipment planning.

3.2 Farmer / Farm Supervisor

• Follow Good Agricultural Practices (GAP).
• Maintain pesticide spray records and adhere to recommended doses.
• Ensure clean irrigation water and proper vineyard hygiene.
• Allow sampling for residue analysis before harvest.

3.3 Pack-House Management

• Maintain hygiene and sanitation of processing areas.
• Ensure proper sorting, grading, and packing according to export standards.
• Maintain batch-wise records for traceability.

3.4 Quality Control Team

• Inspect grapes for physical defects, maturity, sugar levels, residue compliance, and packaging quality.
• Approve only compliant lots for export.

3.5 Logistics Team

• Maintain cold-chain conditions during storage, transport, and shipment.
• Coordinate with airlines/shipping lines to ensure proper cargo handling.

4. Pre-Export Requirements

4.1 Regulatory Registrations

• Importer–Exporter Code (IEC)
• APEDA RCMC
• Pack-house registration under APEDA
• Farm registration and plot coding in GrapeNet
• Buyer’s Purchase Order/Contract

4.2 Residue Monitoring Plan (RMP) Compliance

• Follow recommended spray schedule from NRCG.
• Maintain pesticide usage logbooks.
• Pre-harvest sampling of grapes by authorized personnel.
• Acceptable pesticide residue based on target market MRLs.

4.3 Laboratory Testing

• Samples sent to APEDA-approved labs only.
• Testing for pesticide residues, heavy metals, contaminants.
• Only compliant batches allowed for export.

5. Harvesting Guidelines

1. Harvest at optimum maturity with required Total Soluble Solids (TSS) level.
2. Avoid harvesting during rains or extremely humid periods.
3. Use sanitized scissors and tools.
4. Workers must wear gloves, masks, and clean clothing.
5. Keep harvested bunches in clean, ventilated crates.
6. Minimize time between harvest and pack-house delivery.

6. Transportation to Pack-House

• Use clean, covered, ventilated vehicles.
• Prevent exposure to heat, dust, and mechanical damage.
• Avoid stacking of crates that may crush bunches.
• Maintain first-in-first-out (FIFO) principles at pack-house arrival.

7. Pack-House Operations

7.1 Receiving and Preliminary Inspection

• Check for physical damages, fungal diseases, or pest issues.
• Verify batch details with farm records.
• Accept only approved and tested lots.

7.2 Sorting

Remove:

• Undersized or oversized bunches
• Damaged berries
• Fungal/black spot infected bunches
• Loose or shattered berries
• Sunburnt or overripe clusters

7.3 Grading

Common grades based on:

• Size and weight
• Berry firmness and color
• Uniformity of bunch
• Exporter/buyer specifications

7.4 Pre-Cooling

• Reduce field heat to improve shelf-life.
• Pre-cooling temperature: typically 0–2°C or as per buyer specifications.
• Use forced-air cooling units.

8. Packing Procedure

8.1 Packing Materials

• Food-grade punnets or corrugated boxes
• SO2 pads (if required for specific markets)
• Grape guards / liners
• Plastic pouches (perforated/unperforated as per buyer requirement)
• Stickers, labels, traceability barcodes

8.2 Packing Steps

1. Place liners or pads in boxes.
2. Arrange bunches gently to avoid berry crushing.
3. Maintain specified net weight per box (usually 4.5–5 kg).
4. Insert SO2 pads if exporting to markets requiring longer shelf-life.
5. Seal boxes with export-grade tape.
6. Apply labeling with:
   • Exporter details
   • Variety
   • Net weight
   • Pack-house code
   • Plot code / GrapeNet code
   • Country of origin
   • Batch/lot number

9. Cold Storage & Pre-Shipment Handling

9.1 Temperature Requirements

• Maintain 0–2°C from packing to dispatch.
• Relative humidity: 90–95%.

9.2 Storage Protocol

• Stacking boxes on pallets with proper aeration.
• FIFO rotation.
• Regular temperature logging and monitoring.
• Avoid mixing with odorous or ethylene-producing products.

10. Export Documentation

Exporters must prepare the following:

• Commercial Invoice
• Packing List
• Phytosanitary Certificate
• Certificate of Origin
• Bill of Lading / Air Waybill
• GrapeNet-generated documents
• Residue Test Report
• Insurance (if required)
• Health Certificate (if demanded by importing country)

Ensure all documents match the buyer’s contract/LC requirements.

11. Logistics and Shipment

11.1 Mode of Transport

• Grapes are exported mainly by sea in refrigerated containers and also by air for premium markets.

11.2 Container Specifications (Reefer Containers)

• Pre-trip inspection (PTI) mandatory.
• Temperature set at 0°C to 1°C.
• Controlled atmosphere (CA) settings if required by buyer.
• Humidity maintained at optimum levels.

11.3 Loading Procedure

• Pre-cooled boxes must be loaded quickly.
• Maintain cold-chain integrity during stuffing.
• Avoid prolonged exposure to ambient temperature.
• Ensure palletization as per exporter/buyer guidelines.

12. Post-Shipment Responsibilities

• Share scanned shipping documents with the buyer.
• Track cargo until it reaches the destination.
• Coordinate with importer for clearance and unloading.
• Maintain feedback and complaint records.
• Analyze quality issues if any shipment is rejected.

13. Worker Safety & Hygiene Protocol

• Handwashing and sanitization compulsory.
• Use PPE: gloves, aprons, masks, hairnets.
• No eating, drinking, or smoking in processing areas.
• Immediate reporting of injuries or contamination risks.
• Routine facility sanitation using food-safe disinfectants.

14. Traceability & Record Keeping

Maintain the following records for at least 3–5 years:

• Farm registration records
• Spray logs and pesticide usage data
• Pre-harvest sample reports
• Pack-house cleaning logs
• Batch-wise packing information
• Temperature logs during cold storage & shipment
• Export shipment documents
• Customer complaints and resolution reports

Traceability enables identification of source farms and corrective actions in case of rejections.

15. Corrective & Preventive Actions (CAPA)

In cases of non-compliance:

1. Stop processing the affected batch immediately.
2. Investigate root causes (farm inputs, disease, handling lapses).
3. Retrain workers if needed.
4. Update procedures to avoid future occurrences.
5. Communicate with buyers on quality improvements.

Conclusion

This SOP provides a complete framework for successfully exporting fresh grapes from India, ensuring product safety, high quality, and international compliance. By following these procedures—from farm registration to cold-chain management—exporters can reduce quality failures, extend shelf life, and increase acceptance in global markets.