Regarding the Inspection and Quarantine Requirements for Mango from Bangladesh to China
I. Inspection and quarantine basis
(1) "Biosafety Law of the People's Republic of China";
(2) "Law of the People's Republic of China on Entry and Exit Animal and Plant Quarantine" and its implementing regulations;
(3) "Food Safety Law of the People's Republic of China" and its implementing regulations;
(4) "Regulations on the Supervision and Administration of Inspection and Quarantine of Imported Fruits";
(5) "Protocol on Plant Quarantine Requirements for the Export of Fresh Mangoes from Bangladesh to China between the General Administration of Customs of the People's Republic of China and the Ministry of Agriculture of the People's Republic of Bangladesh".
II. Names of commodities allowed to enter the country
Fresh mango (hereinafter referred to as mango), scientific name Mangifera indica, English name Mango.
III. Permitted origin
Mango producing areas in Bangladesh.
IV. Approved orchards, packaging plants and quarantine treatment facilities
Orchards, packaging plants, cold storages and heat treatment facilities for mangoes exported to China must be reviewed and filed by the Ministry of Agriculture of Bangladesh and approved for registration by the Chinese Customs. Registration information includes name, address and registration number, so as to accurately trace the source when the exported goods do not comply with the provisions of this announcement. The registration list should be provided by the Bangladesh Ministry of Agriculture to the Chinese Customs before the export season each year, and will be published on the GACC website after review and approval.
V. Quarantine pests of concern
1. Bactrocera correcta
2. Bactrocera zonata
3. Aceria mangiferae
4. Aleurodicus disperses
5. Procontarinia mangiferae
6. Citripestis eutraphera
7. Sternochetus frigidus
8. Sternochetus mangiferae
9. Drosicha mangiferae
10. Milviscutulus mangiferae
11. Planococcus lilacinus
12. Planococcus minor
13. Rastrococcus iceryoides
14. Rastrococcus invadens
15. Neofusicoccum mangiferae
16. Phomopsis mangiferae
VI. Pre-export requirements
(I) Orchard management.
1. Orchards exported to China should establish a sound quality management system and traceability system under the supervision of the Bangladesh Ministry of Agriculture, implement good agricultural practices (GAP), maintain sanitary conditions in the orchard, such as no pollution sources affecting fruit production in the surrounding area, timely cleaning of fallen and rotten fruits, etc., and implement integrated pest management (IPM), including regular pest monitoring surveys, physical, chemical or biological pest control, and agricultural operations. Fallen fruits must not be mixed with commercial fruits during harvest.
2. The Bangladesh Ministry of Agriculture should formulate a management plan for quarantine pests of concern to the Chinese Customs in accordance with the requirements of the International Standard for Phytosanitary Measures No. 6 (ISPM 6), and organize and implement orchard monitoring throughout the year. If pests or their corresponding symptoms are found during monitoring, comprehensive management measures including chemical, physical or biological control should be taken immediately.
3. The monitoring and management of pests in orchards exported to China should be implemented under the supervision of professional plant quarantine technicians of the Bangladesh Ministry of Agriculture. The technicians should receive training from the Bangladesh Ministry of Agriculture or its authorized agencies.
4. Orchards exporting to China should keep records of pest monitoring and control, and the Bangladesh Ministry of Agriculture should provide them to China Customs upon request. The records of chemical control of pests should include information such as the name of the chemical agent used during the growing season, the active ingredient, the dosage and time of use.
5. For Bactrocera correcta and Bactrocera zonata, orchards exporting to China should carry out fruit fly management under the supervision and guidance of the Bangladesh Ministry of Agriculture, and provide the relevant procedures and results of the above plan upon request from China Customs.
6. For Aceria mangiferae, Aleurodicus disperses, Procontarinia mangiferae, Citripestis eutraphera, Sternochetus frigidus, Sternochetus mangiferae and scale insects, field monitoring and investigation should be carried out during the mango growing season, from the germination period to the harvest period, to check the flower buds, the lower surface of the leaves, young leaves and branches, the surface of the fruit, the young fruit, the fruit stalk, and observe whether leaf galls occur. The orchard should be monitored every two weeks. If pests or their corresponding symptoms are found during monitoring, the orchard should take preventive measures. At the request of China Customs, the Bangladesh Ministry of Agriculture should provide the Chinese Customs with the above monitoring results and records of the preventive measures taken.
7. For Neofusicoccum mangiferae and Phomopsis mangiferae, field monitoring surveys should be carried out during the mango growing season. From the budding period to the harvest period, orchard monitoring should be carried out at least once a month, focusing on whether stems and leaves have occurred. If corresponding suspicious symptoms are found during monitoring, samples must be collected and sent to the laboratory for testing. If the pathogen is detected, the orchard should take preventive measures. At the request of China Customs, the Bangladesh Ministry of Agriculture should provide the Chinese Customs with the above monitoring results and records of the preventive measures taken.
(II) Packaging plant management.
1. The processing, packaging, storage and shipment of mangoes exported to China must be carried out under the quarantine supervision of the Bangladesh Ministry of Agriculture or its authorized personnel. The packaging plant should have good sanitary conditions and measures to prevent reinfection by pests (such as insect-proof nets, etc.).
2. During the processing and packaging process, mangoes must be removed from diseased and deformed fruits, sorted, graded, and blown with compressed air to ensure that they are free of insects, mites, rotten fruits, deformed fruits, branches, leaves, roots, and soil.
3. If processed and heat-treated mangoes need to be stored, they should be immediately put into storage and stored separately to avoid reinfection by pests.
4. Packaging plants exporting to China should establish a traceability system to ensure that mangoes exported to China can be traced back to registered orchards, and record information such as the processing and packaging date, the name of the source orchard or its registration number, the number of mangoes, the export date, the export quantity, the country of export, and the container number.
(III) Packaging requirements.
1. Packaging materials should be clean and unused, and comply with China's relevant health and plant quarantine requirements.
2. Each packaging box must indicate the name of the fruit, place of origin, country of export, orchard name or its registration number, and packaging factory name or its registration number in Chinese or English. Each packaging box and pallet must be marked in Chinese or English: "输往中华人民共和国" or "Exported to the People's Republic of China".
3. If wooden packaging is used, it must comply with the requirements of International Standard for Phytosanitary Measures No. 15 (ISPM 15).
4. Containers for transporting Chinese mangoes must be inspected during packing to ensure good sanitary conditions. The containers should be sealed and the seals should be intact when arriving at the Chinese entry port.
(IV) Quarantine treatment requirements.
1. Mangoes exported to China should be steamed or hot water treated under the supervision and guidance of the Bangladesh Ministry of Agriculture or its authorized personnel before export. The technical requirements are: steam treatment requires a maximum fruit core temperature of 46.5°C (minimum relative humidity of 95%), and the treatment is 10 minutes; hot water treatment requires that the fruit must be completely immersed in water, the treatment temperature is a maximum fruit core temperature of 46°C or above, the treatment is 15 minutes, and the hot water temperature is 48°C.
2. The heat treatment operation procedure must comply with the mango steam treatment operation procedure or mango hot water treatment operation procedure.
(V) Pre-export inspection and quarantine.
1. Within two years of trade, the Bangladesh Ministry of Agriculture shall sample and inspect each batch of mangoes exported to China at a rate of 2% per batch, with a minimum sampling volume of 600 fruits, and at least 30 of them and suspicious fruits found during the inspection shall be dissected for inspection. If no plant quarantine problems occur within two years, the sampling rate may be reduced to 1%, but not less than 300 fruits.
2. If living quarantine pests, branches, leaves or soil of concern to the Chinese Customs are found, the entire batch of goods shall not be exported to China. The Bangladesh Ministry of Agriculture shall find out the reasons and take corrective measures. Before that, the export of mangoes to China from the relevant orchards and packaging plants shall be suspended. At the same time, the seizure records shall be kept and provided to the Chinese Customs upon request.
(VI) Requirements for plant quarantine certificates.
1. For goods that have passed the quarantine, the Bangladesh Ministry of Agriculture shall issue a phytosanitary certificate in accordance with the International Standard for Phytosanitary Measures No. 12 (ISPM 12), indicating the name or registration number of the orchard and packaging plant, and in the additional statement: "This consignment complies with requirements specified in the Protocol of Phytosanitary Requirements for Export of Fresh Mangoes from Bangladesh to China, and is free from quarantine pests of concern to China.".
2. In the quarantine treatment column of the phytosanitary certificate, fill in the temperature, duration and name or registration number of the treatment facility for heat treatment.
3. Before the formal start of trade, the Bangladesh Ministry of Agriculture shall provide a sample of the phytosanitary certificate to the Chinese Customs for confirmation and filing.
VII. Entry inspection and quarantine and unqualified treatment
When the mangoes exported to China arrive at the Chinese entry port, the Chinese Customs shall implement inspection and quarantine in accordance with the following requirements.
(I) Verification of relevant certificates and labels.
1. Verify whether the imported fruits have obtained the "Entry Animal and Plant Quarantine Permit".
2. Check whether the plant quarantine certificate complies with the provisions of Article 6, Item (VI) of this Announcement.
3. Check whether the label on the packaging box complies with the provisions of Article 6, Item (III) of this Announcement.
4. Check the heat treatment result report and fruit temperature probe calibration record signed by the Ministry of Agriculture of Bangladesh.
(II) Entry inspection and quarantine.
1. Mangoes exported to China should enter the country from ports where the Chinese Customs allows the import of fruits.
2. According to relevant laws, administrative regulations, rules, etc., inspection and quarantine shall be implemented on imported mangoes. If they pass the inspection and quarantine, they shall be allowed to enter the country.
(III) Disqualified treatment.
1. If it is found that the goods come from unregistered orchards, packaging plants or heat treatment facilities, the batch of goods shall not be allowed to enter the country.
2. If the heat treatment is deemed invalid, the batch of goods shall be returned, destroyed or treated for pests.
3. If quarantine pests of concern to China Customs, or newly occurring quarantine pests in Bangladesh, or soil or plant residues are found, the batch of goods will be returned, destroyed or treated for pests.
4. If it is found that the goods do not meet China's national food safety standards, the batch of goods will be returned or destroyed.
5. If the above non-conformity is found, China Customs will immediately notify the Bangladesh Ministry of Agriculture and suspend the export of mangoes from the relevant orchards and packaging plants to China as appropriate. The Bangladesh Ministry of Agriculture should find out the reasons for the non-conformity and take improvement measures to prevent similar situations from happening again. China Customs will decide whether to cancel the suspension measures based on the rectification results of the Bangladesh Ministry of Agriculture.
GACC
July 26, 2024
Mango Steam Heat Treatment Operation Procedures
I. Steam heat treatment facilities
(I) Requirements for steam heat treatment sites.
1. The steam heat treatment area should be located in an approved fruit packaging plant.
2. The packaging plant should include a quarantine area, a collection area, a grading area, a steam heat treatment area, a cold storage area, a packaging area, and a storage area. At least there should be isolation facilities between the processing area, the packaging area, and the storage area to prevent the entry of pests such as insects. The processing site should maintain good sanitary conditions.
(II) Requirements for steam heat treatment facilities.
1. The steam heat treatment facilities should have appropriate configurations to implement effective heat treatment.
2. The steam heat treatment facilities should be reviewed by the Bangladesh Ministry of Agriculture and approved for registration by the Chinese Customs. The Bangladesh Ministry of Agriculture should provide the Chinese Customs with the facility conditions and preliminary test results in advance.
(III) Registration list.
Before each export season, the Chinese Customs will evaluate whether the processing facilities meet the relevant requirements in order to update the registration list.
II. Temperature and humidity monitoring equipment
(I) Temperature and humidity recorder
1. It can automatically record and store all data measured by temperature and humidity probes.
2. There are sufficient number of temperature and humidity probe connection ports.
3. The temperature record display accuracy is 0.1°C, and the date, time and temperature and humidity data recorded by each probe can be printed out at a certain time interval (such as every 5 minutes).
(II) Temperature and humidity probes.
1. The accuracy requirement of the temperature probe is ±0.1°C.
2. There should be a sufficient number of temperature and humidity probes to measure the fruit core temperature at more than one position on each layer of the upper, middle and lower layers in the steam treatment room, as well as the space temperature and humidity at more than one position.
3. All temperature probes should be calibrated by officials of the Bangladesh Ministry of Agriculture or authorized personnel of the Bangladesh Ministry of Agriculture. Probes with an error exceeding ±0.3°C cannot be used and should be replaced.
(III) Temperature probe calibration method.
1. Use a certified standard mercury thermometer for calibration.
2. Put the probe and the standard thermometer into a constant temperature water bath filled with water. Heat the water bath to the treatment index temperature (such as 47°C). Adjust the temperature setting of the water bath to maintain the temperature of the standard thermometer at the target temperature. After stabilization for 30 minutes, use a temperature recorder to record the temperature of the temperature probe. Record once every 5 minutes, repeat the recording 3 times, take the average value, calculate the error between the temperature probe and the standard thermometer, and take the value with the same error more than 2 times as the correction value.
(IV) Frequency of temperature probe calibration.
1. During the steam heat treatment season, the temperature probe must be calibrated every 14 days.
2. When the automatic temperature recorder is used after a fault is repaired or parts are replaced, the temperature probe must be recalibrated.
3. When the temperature probe is replaced, the temperature probe must be recalibrated.
4. The temperature probe must be recalibrated when the quarantine personnel deem it necessary.
III. Technical indicators for steam heat treatment
The minimum relative humidity is 95%. During the heating and treatment period, the temperature recorder automatically records the probe temperature and humidity every 5 minutes. The entire steam heat treatment process (including heating, treatment and cooling) takes no less than 2 hours. The core temperature of mango (largest fruit) is 46.5°C and the treatment time is 10 minutes.
IV. Steam heat treatment operation procedure
(I) Loading.
1. After loading mangoes in special containers, they are evenly arranged on the steam heat tray.
2. The fruit loading capacity in the heat treatment room should be no less than 1/3 of the maximum loading limit.
(II) Placement of temperature probes.
1. At least one probe is installed on each steam heat tray, and it is placed in the lowest temperature area in the steam heat treatment room according to the temperature measurement results (generally the lowest temperature distribution area is in the middle or corner of the top layer of the cargo with the lowest temperature). At least 9 temperature probes should be used for each batch of steam heat treatment.
2. Take the largest mango and insert the probe longitudinally from the end of the fruit to near the seed shell, but the tip of the probe cannot touch the seed shell.
3. The temperature-measured fruit with the probe inserted is placed on the top layer of the steaming tray, and the probe line needs to be fixed.
(III) Steaming treatment.
1. Heating period. When the relative humidity in the steaming treatment room is 60%-90%, saturated hot steam is used to slowly heat the fruit core temperature from room temperature to 43°C. This process accounts for about 2/3 of the entire treatment time; when the fruit core temperature reaches 43°C and the relative humidity in the steaming treatment room is greater than 90%, saturated steam is continued to be used to quickly heat the fruit core temperature to 46.5°C.
2. Treatment period. When the core temperature of all mangoes with temperature probes inserted reaches 46.5°C, the relative humidity in the steaming treatment room is greater than 95%, and saturated water vapor is used to maintain and maintain the treatment time for 10 minutes.
3. Cooling period. The fruit after steaming treatment is cooled by cold water spraying, cold water immersion, air cooling, etc., so that the center temperature of the fruit drops below 30°C. When cooling with water, effective chlorine needs to be added to the water, and its content does not exceed 200ppm.
V. Temperature Record Review
When the goods arrive at the Chinese port, the temperature probe calibration report and processing temperature record endorsed by the officials of the Bangladesh Ministry of Agriculture must be submitted to the Chinese customs personnel for review.
Operational Procedures for Hot Water Treatment of Mangoes
I. Hot Water Treatment Facilities
(I) Requirements for hot water treatment sites.
1. Hot water treatment facilities should be located in approved fruit packaging plants.
2. The packaging plant should include quarantine areas, collection areas, grading areas, hot water treatment areas, cold storage areas, packaging areas, and storage areas. At least there should be isolation facilities between the treatment area, packaging area, and storage area to prevent the entry of pests such as insects. The treatment site should be maintained in good sanitary conditions.
(II) Requirements for hot water treatment facilities.
1. Hot water treatment facilities should have appropriate configurations to implement effective heat treatment.
2. Hot water treatment facilities should be reviewed by the Bangladesh Ministry of Agriculture and approved for registration by the Chinese Customs. The Bangladesh Ministry of Agriculture should provide the Chinese Customs with facility conditions and preliminary test results in advance.
(III) Registration list.
Before each export season, China Customs will assess whether the treatment facilities meet the relevant requirements in order to update the registration list.
II. Temperature monitoring equipment
(i) Temperature recorder.
1. It can automatically record and store all data measured by temperature probes.
2. There are sufficient number of temperature probe connection ports.
3. The temperature record display accuracy is 0.1°C, and the date, time and temperature data recorded by each probe can be printed out at a certain time interval (such as every 5 minutes).
(ii) Temperature probe.
1. The accuracy of the temperature probe is required to reach ±0.1°C.
2. A sufficient number of temperature probes should be ensured, and the hot water treatment facility temperature probes should not be less than 3.
3. All temperature probes should be calibrated by officials of the Bangladesh Ministry of Agriculture or authorized personnel of the Bangladesh Ministry of Agriculture. Probes with an error exceeding ±0.3°C cannot be used and should be replaced.
(iii) Temperature probe calibration method.
1. Calibrate using a certified standard mercury thermometer.
2. Place the probe and the standard thermometer in a constant temperature water bath filled with water. Heat the water bath to the treatment index temperature (such as 47°C). Adjust the temperature setting of the water bath to maintain the temperature of the standard thermometer at the target temperature. After stabilization for 30 minutes, use a temperature recorder to record the temperature of the temperature probe. Record once every 5 minutes, repeat the recording 3 times, take the average value, calculate the error between the temperature probe and the standard thermometer, and take the value with the same error more than 2 times as the correction value.
(IV) Frequency of temperature probe calibration.
1. During the mango hot water treatment season, the temperature probe must be calibrated every 14 days.
2. When the automatic temperature recorder is used or replaced after a fault is repaired, the temperature probe must be recalibrated.
3. When the temperature probe is replaced, the temperature probe must be recalibrated.
4. The temperature probe must be recalibrated when the quarantine officer deems it necessary.
III. Technical indicators for hot water treatment
The hot water temperature is 48°C, the mango (largest fruit) core temperature is 46°C or above, and the treatment time lasts 15 minutes.
IV. Hot water treatment operation procedures
(I) Treatment water.
Treatment water should be clean water that meets national standards.
(II) Placement of temperature probes.
1. At least 3 temperature probes should be used for each batch of hot water treatment.
2. Take the largest mango and insert the probe longitudinally from the end of the fruit to near the seed shell, but the tip of the probe cannot touch the seed shell.
(III) Hot water treatment.
1. During treatment, the fruit must be immersed below 10cm above the water surface.
2. Treatment period. When the water temperature reaches 48°C and the core temperature of all mangoes with temperature probes reaches 46°C or above, the treatment time is maintained for 15 minutes.
3. Cooling period. Use cold water spraying, cold water immersion, air cooling and other methods to cool the fruit after hot water treatment to below 30°C in the center of the fruit. When cooling the water, effective chlorine should be added to the water, and its content should not exceed 200ppm.
V. Temperature Record Review
When the goods arrive at the Chinese port, the temperature probe calibration report and processing temperature record endorsed by the Bangladesh Ministry of Agriculture officials must be submitted to the Chinese customs officers for review.
