Pome & Stone Handling Protocols

POME FRUIT

The protocol guidelines highlight important issues and are supported by documents containing background and more detailed information.
Please note that the various cultivars / fruitkinds each have unique characteristics and require specific handling protocols to ensure the best eating quality on the overseas market. This implies that one cultivar may, for instance, have to be cooled asap whereas for another a too fast cooling rate may be detrimental to the inherent quality thereof. High respiration rates of Summer Pears and low temperature sensitivity of some apple cultivars are examples where adjustments to the cold chain handling practices are required.
Although care is taken to keep the guidelines updated, users must avail themselves of latest changes in standards and procedures.
Under ‘Supporting Documents’ users are directed to ‘PPECB’s Blue Book’. Please take note that this information has been updated in a new format and is to be published in the Government Gazette as regulations as soon as the Minister has approved it. In the meantime most of the information in the Blue Book is still relevant and can be used for background purposes.

Hortgro is not accountable for consequences stemming from the use of these guidelines. Any proposal or comments are welcomed to ensure the user-friendliness of the guidelines.

HOW TO USE THE HANDLING PROTOCOLS

There are 12 links in the handling chain – from production to arrival overseas.

The Primary Concept is the main area of attention in the link.
Critical Guidelines are the ‘What, Why and How’
Supporting Documents are documents containing more detailed guidelines, protocols and research background.

1. Production

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
1.1 Apply sound orchard practices	1.1.1 Select cultivars which characteristics suite your climatic and soil conditions and that will ensure long term sustainability. • Determine the market ability of the cultivar (market, demand, timing, size, keeping quality, yield) • Only use healthy certified plant material. • Use the recommended rootstock for your circumstances and cultivar. • Contact your local consultant for planting guidelines • For fruit and leaf mineral analyses, www.arc.agric.za • Consult your exporter for marketability • Visit SAPO’s website for information on rootstocks	1.1.1 A. Critical questions to ask before planting new cultivars – Culdevco Download 1.1.1 B. www.saplant.co.za/ 1.1.1 C. www.orangepippin.com/
	1.1.2 During the production process, it is important to follow an integrated approach. Main elements of production are: • Rest-breaking • Pollination • Thinning • Calcium sprays • Summer pruning • Nutrition • Pruning • Irrigation
	1.1.3 Apply Good Agricultural Practices (GAP) principals	Refer to www.dalrrd.gov.za
	1.1.4 Use only registered pesticides and plant protection products • According to the requirements of the country of destination. • Concentrations and withholding periods are critical. • The use of pesticides varies according to the specific fruit kind. Note that what can be used for pears may not necessarily be used for apples. • Refer to regulations of residue limits and to chemical companies for withholding periods. • Refer Hortgro Maximum Residue Levels (MRL) list at Link
	1.1.5 Integrated Pest and Disease Management (IPM) plays a major role in the producton of quality fruit. Pests and diseases must be montitored according to prescribed methods and chemical control must always be the last option.
	1.1.6 Follow sound ethical trade principles as agreed by the Sustainability Initiative for SA. • Clear guidelines are provided at www.siza.co.za • Obtain applicable accreditations as demanded from DALRRD/market/client (HACCP, BRC, etc.)

2. Planning

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
2.1 Plan harvesting, packing, cooling and shipping arrangements according to realistic crop forecasts	2.1.1 Accurate/realistic forecasts form the basis for sound planning
	2.1.2 Ensure that sufficient capacity will be available to harvest, pack and cool the crop according to Best Operating Practices (BOP)
	2.1.3 Ensure that the pack house and cold store are Food Business Organisation (FBO) registered. All enitites (farm, pack house, cold store) must register.	2.1.3A FBO Registration 2.1.3B Please see the webstie link below to find the registration documents. However, others you might not find as the regsitration is over and will appear for the next season. http://webapps.daff.gov.za/FBO/
	2.1.4 Make timely arrangements for adequate shipping space
	2.1.5 Ensure that the variety name is on the variety list. Get dispensation from Dept. of agriculture if not on list
	2.1.6 Ensure that contingency planning is done for unexpected events e.g. power failures
	2.1.7 Ensure that contracts and agreements with your exporter/s and/or overseas receivers are in place.
	2.1.8 Special market registration must be completed before the annual cut-off dates.	2.1.8 www.dalrrd.gov.za Follow the steps: - Branches - Agricultural Production, Health & Food Safety - Plant Health - Exporting from SA - Phytosanitary registrations for special export markets e.g. Subtropical Registration, citrus, deciduous, maize, lucerne, brinjals/chillies etc.
	2.1.9 Follow trapping guidelines for Bachocera Dorsalis.

3. Harvest

Pome Fruit - Harvest

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
3.1 Harvest fruit at optimum maturity and conditions that will ensure a quality product in the market.	3.1.1 Physiological maturity, at which the fruit is harvest, is very important. • Take note of the special protocols for Cripps Pink apples. • Monitor maturity regularly throughout the season at specific times of the day. • It has a great influence on the storability and eating quality of the fruit. • Heed to protocols set out per cultivar (in particular Forelle pears). • Only optimum mature fruit should be selected for long term storage • Maturity has a direct influence on the development of scald on certain apple varieties (The more immature the more likely scald will develop) • It is advisable to use Hortgro's services for maturity advice.	3.1.1A Pome fruit protocols:Picking, Storage & Handling Point 4,5,6,7,12,&13 3.1.1B PPECB HP28 Handling Procedure and Optimum Temperature requirements for Sea Export of Pome fruit (ppecb.com) 3.1.1C Hortec: Management of Fruit Quality Service (hortec.co.za)
	3.1.2 Avoid picking wet fruit (dew, rain, irrigation) • Avoid fruit that has a high turgor pressure due to rain or irrigation. If rain continues for more than 10 hours, it is recommended that picking resumes only the next day	3.1.2 Pome fruit protocols: Picking, Storage & Handling Point 4,5,6,7
	3.1.3 Optimise picking program according to cultivar, maturity and bruisability • Avoid high turgidity period for bruisable cultivars • Avoid warm periods of the day for high wilt potential cultivars	3.1.3 Pome fruit protocols: Picking, Storage & Handling Point 4,5,6,7
	3.1.4 Employ well trained pickers • Best harvesting methodology/harvest aids and equipment to be used. • Specialised training of farm workers is available (Refer to the Hortgro YouTube Channel). • When using contract pickers ensure that incentives do not contribute to bruising and /or damage.	3.1.4 Pome fruit protocols: Picking, Storage & Handling Point 7
	3.1.5 Be particularly careful for bruising during picking and handling • Ensure that protocols are in place	3.1.5 Bruising and it’s control - Finlay

4. Accumulation Prior to Packing

PRIMARY CONCEPTS	CRITICAL CONCEPTS	SUPPORTING DOCUMENTS
4.1 Keep picked fruit cool	4.1.1 Keep fruit covered from dust and direct sunlight
4.2 Move picked fruit with minimum temperature rise and skin damage to cooling facility	4.2.1 Move picked fruit with covered transport as soon as possible to a cooling facility prior to packing • Trucks should under no circumstances be allowed to stand in the sun during the unloading process.
4.3 Ensure traceability	4.3.1 All bins to be identified and data entered into an effective traceability system.
4.4 Apply suitable post harvest treatment on receipt of fruit	4.4.1 Binned fruit to be drenched according to cultivar, storage and marketing requirements •MRL (Maximum Residue Levels) vary from market to market. • Chemicals to prevent post harvest defects are critical for some cultivars.
4.5 Apply controlled wilting when appropriate	4.5.1 Strictly follow controlled wilting for those cultivars that are prone to bruising (Refer refrigeration consultants)	4.5.1Pome fruit protocols: Picking, Storage & Handling Point 8,9 &15
4.6 Cool fruit in bins	4.6.1 All fruit to be placed under cooling within 12 hours after picking 4.6.2.Cool fruit in bins with forced air cooling to 5°C within 48 hours and then down to required storage temperature. But keep in mind that cultivar requirements differ. •[Exception: Slower cooling rates to be applied to cultivars (GS/PL/Cripps Pink) that can develop core flush] • Stack bins in tunnels to ensure effective FAC (Forced air not imperative, as long as high capacity fans are operating to circulate air over bins of fruit). • Relative humidity should be between 90% & 93%. • Do not use inlet temperature air of below -2.0°C. • Reduce air speed as soon as target temperature has been reached. • Pulp temperature should never be lower than -1.0°C. 4.6.3 Summer Pears in particular must be cooled to below-0.5°C as soon as possible •Refer to (ppecb.com) for list of Summer Pears
4.7 Follow protocols to avoid yellowing and bitter pit (apples)	4.7.1 Fruit with a high potential for bitter pit and for bruising to be handled separately and marketed as soon as possible.	4.7.1A Pome fruit protocols: Picking, Storage & Handling Point 13, 14 &16 4.7.1B DFPT Research Bitter Pit Pamphlet
4.8 Strictly follow CA protocols for fruit selected for this purpose.	4.8.1 Where fruit is to be CA stored, protocols and guidelines to be followed strictly as per Hortgro’s CA guidelines	4.8.1 CA Manual Revised (2019)
4.9 Strictly follow protocols when using ripening inhibitors such as MCP.	4.9.1 Cultivars react differently to MCP. Make sure of suppliers’ guidelines.
4.10 Prepare and monitor drenches regularly	4.10.1 Timeously mix chlorine or DPA in drenches. Check tank concentrations regulary (4x per day) NB: DPA treated fruit is not allowed in EU countries. If fruit is treated with DPA for other markets the risk of DPA cross contaminaton must be managed.	4.10.1 Pome fruit protocols: Picking, Storage & Handling Point 10
4.11 Treat cultivars according to unique characteristics	4.11.1 Follow the special protocols for Cripps Pink apples

5. Packing

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
5.1 Prepare packing lines	5.1 Ensure packing lines are clean and do not cause velocity bruises • Refer to agents of packing lines
5.2 The pack house must be hygienic and safe	5.2.1 Food Safety guidelines. ppecb.com • Clear guidelines are provided at www.siza.co.za • Obtain applicable accreditations as demanded from DALRRD/market/client (HACCP, BRC, etc.)	5.2.1 Pome fruit protocols: Picking, Storage & Handling Point 11
	5.2.2 Recommended guidelines for pack house hygiene are available at PPECB (ppecb.com)
5.3 Keep temperature in the pack house as cool as possible (<25°C)	5.3.1 Keep doors closed • Refer to refrigeration consultants	5.3.1 Pome fruit protocols: Picking, Storage & Handling Point 11
5.4 Pack fruit as soon as possible after it has been taken out of the cold store	5.4.1 Pack fruit within 1 hour after it has been removed from the cold store • No fruit should be left on the pack line during lunch time or over night
5.5 Only use good quality packaging material with sufficient ventilation	5.5.1 Cartons and other packaging material must meet minimum standards • Good ventilation is essential for quality fruit. • Only use Super Vent cartons for Summer Pears. 5.5.2 Use packaging per cultivar and specification as instructed by exporter • Consult with the exporters adviser. • Use plastic bags where recommended to restrict moisture loss. 5.5.3 Ensure that plastic components of packaging used, are acceptable by the supermarket or country of destination	5.5.1 Pome Fruit Packaging Guidelines 5.5.3 Plastic Components List
5.6 Ensure that packed fruit meets the prescribed minimum standards set by DAFF and the exporter.	5.6.1 Packed produce must conform to the minimum standards set by DALRRD (www.dalrrd.gov.za) and the exporter. •Contact your exporter for standards. 5.6.2 List of words not allowed: See 5.5.1 Pome Fruit Packaging Guidelines

6. Palletisation

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
6.1 Stack and secure pallet loads that can withstand the entire handling chain.	6.1.1 Strictly follow palletisation instructions • Use only pallets that meet the standards prescribed and designed according to the specific cartons. • Ensure all prescribed securing strips/sheets are inserted. • Make sure that pallets do not contain chemicals e.g. SOPP that can lead to contamination of fruit and MRL's that exceed stipulated levels.	6.1.1 Pome fruit protocols: Picking, Storage & Handling Point 11 6.1.1 A Pome Fruit Packaging Guidelines Download
	6.1.2 Pallets must be marked in accordance with the ISPM15 requirements. •The mark must be clearly visible (Burned into corner pieces and not stamped.) Important: A wood packaging material declaration form (See Download) must be completed by the Pack House Manager and submitted to PPECB for verification.	6.1.2A Declaration for wood packaging material 6.12B Declaration of WPM (Pack Houses) 6.1.2C ISPM no 15 Marking requirements 6.1.2D Memo for Declaring WPM (Pack House)
	6.1.3 High cube pallet loads may not exceed 2.4m. •Pallet loads that exceed the height limits are prone to damage and also restrict airflow to the extent that quality may be seriously affected.
	6.1.4 when preparing pallet loads for specialised reefer vessels (conventional) please make sure that shipments for a specific vessel are stacked to the prescribed height. For older vessels the maximum pallet height is 2.1 m.
6.2 Identify the content of the pallet according to the prescribed standards	6.2.1 Apply appropriate carton and pallet information stamps and stickers • It is important for traceability purposes. • Make sure about marking requirements from the Department of Agriculture, Land Reform and Rural Development (DALRRD), PPECB and Exporters. www.dalrrd.gov.za www.ppecb.com Follow the steps: - Click on DALRRD link - In the left tab navigate to Branches/Agricultural Production, Health & Food Safety/Food Safety and Quality Assurance. - On the main window click on Export standards/Deciduous Fruit.
6.3 Complete pallet load as soon as possible and put into cold storage	6.3.1 Complete pallet as soon as possible to minimise exposure to ambient temperature, not longer than 3 hours. • Pallets awaiting inspection should be kept under cooling
6.4 Ensure that fruit and pack specification is registered with Paltrack	6.4.1 All specifications must be registered with Paltrack to avoid delays at intake points and terminals	6.4.1 Paltrack contact details Download

7. Inspection

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
7.1 Present the fruit for export inspection to PPECB on the day of packing	7.1.1 Make arrangements with PPECB for regular inspections (at least once a day) •Inspection according to various exporters standards or minimum export standards of the Dept. of Agric: www.dalrrd.gov.za	7.1.1 Pome fruit protocols: Picking, Storage & Handling Point 12 PPECB Head Office: Plattekloof Tel: (021) 930 1134 Fax: (021) 936 7207
	7.1.2 For approved fruit, forced air cooling must commence within 1hour after inspection
	7.1.3 Pome fruit still in local storage after 35 days must be re-inspected by PPECB for export.

8. Forced Air Cooling

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
8.1 Place pallets in the cold room immediately on arrival	8.1.1 Pallets received from the pack house or other sources to be placed under cooling immediately upon arrival 8.1.2 Group pallets as far as possible in such a way that tunnels consist of the same carton/pack type to ensure effective cooling. 8.1.3 Cool and store pome fruit according to the guidelines provided in the download for the specific cultivars listed. 8.1.4 Special emergency guidelines during loadshedding Stage 4 and higher are also listed in the Supporting Document ‘Basic Cooling Guidelines’.	8.1.1 Pome fruit protocols: Picking, Storage & Handling Point 11 8.1.3.B HP28 Handling Procedure and Optimum Temperatures for Sea Exports of Pome Fruit (www.ppecb.com) 8.1.4 Basic Cooling Guidelines Download
8.2 Forced air cool fruit	8.2.1 Forced Air Cool fruit to the required temperature within 48 hours, but keep in mind that cultivars differ. •Cooling rate varies according to the carton type and inner packaging. • The longer fruit is at too low temperatures, ther greater the risk of freezing or cold damage.	8.2.1 A: Pome fruit protocols: Point 12 8.2.1 B: PPECB Blue Book – Chapter 2 – Cold Storage Requirements 8.2.1 C: Forced Air Cooling Principles Download 8.2.1 D: PPECB Blue Book -Chapter 8- Optimum Storing and Shipping Conditions
	8.2.2 Only battery operated forklifts or forklifts powered by gas (a purifier must be installed) may be used inside cold stores and containers. •No diesel powered forklifts are allowed.
8.3 Special handling protocols apply for Summer Pears	8.3.1 Follow protocols for Summer Pears	8.3.1 DFPT Summer Pear Guidelines Download
8.4 Special Actions during Load Shedding	8.4.1 Take appropriate steps during load shedding times to reduce impact of power outages.	8.4.1 Recommended Actions for Cold Stored during periods of Load Shedding download
8.5 Best Practice Guidelines for Cripps’ Pink apples	8.5.1 Follow the special Best Practice Guidelines for Cripps’ pink apples to ensure good quality fruit in the market	8.5.1 Hortgro Best Handling Practice Guidelines for Cripps’ Pink apples download

9. Transportation

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
9.1 Maintain cold chain within prescribed tolerance	9.1.1 The form of transport used must be able to maintain the cold chain • Use refrigerated transport if risk of temperature rises exists	9.1.1 A: PPECB RRMT protocol
	9.1.2 Provide adequate loading docks/facilities to maintain temperature and expedite loading process
	9.1.3 Time Temperature Tolerances (TTTs) must be adhered to • Where necessary Gensets (power units) must be used when integral containers are loaded with cold fruit inland	9.1.3 PPECB Blue Book
	9.1.4 Pre-stage loads in holding rooms/airlocks that can maintain the minimum temperature • FIFO principles to be applied • Tighten pallet straps to avoid pallet loads collapsing during the handling and transport chain
9.2 Only fruit that is at the desired pulp temperature may be allowed to be loaded	9.2.1 Cold stores should attempt to dispatch fruit with pulp temperatures not above 1.5°C, but preferably not above 0°C. Pears that are more than 2°C above booked carrying temperature may not be loaded into containers. Apples with temperatures that are above +3°C may not be loaded.
	9.2.3 It is recommended that one pallet per container is fitted with a reliable temperature recorder.	9.2.3 Temperature Recorder Guidelines Download
9.3 When fruit is moved to another cold store or terminal Transmission Files must be sent timeously	9.3.1 Pallet information recorded on the data base at the cold store/pack house must be sent to receiving depot • Delays at receiving depots can be reduced significantly if the pallet database information is transferred before the vehicle arrives and rescanning of pallet specification avoided
9.4 Avoid exceeding load and axle mass restrictions of the transportation mode	9.4.1 Total load and stacking pattern of pallets must be within the road vehicle regulations and container capacity • Be specifically careful when loading hi-cubed pear pallets to prevent axile mass of trucks being exceeded. • Cargo mass must be accurately recorded by weighing of pallets or weighing of the container before and after loading.
9.5 Deliver full container to the stack/depot as quickly as possible	9.5.1 Make sure open stack times before loading containers	9.5.1 A Minimum Standard for Reefer Container Procedure
	9.5.2 Arrange for plug –in points in event of stacks not being accessible
	9.5.3 Container to be connected to power as soon as possible after arrival at the stack/depot
	9.5.4 In the event of having to consider loading a container at more than one loading point, the special guidelines for dual loads have to be followed	9.5.4 A A Dual Load Guidelines 9.5.4 B PPECB Guidelines
9.6 Monitor container temperatures regularly	9.6.1 Container temperatures to be monitored every 4 hours 24/7	9.6.1 Minimum Standard for Reefer Container Procedure (See 9.5.1 A)
9.7 Container Loading	9.7.1 There are many issues to be considered when loading reefer containers with fruit. 9.7.2 In the instance of loading an EU consignment of 19 pallets, the last pallet needs to be stabilised to avoid falling over during transportation. Guidelines compiled by the CRI can be followed	9.7.1 Loading of Reefer Containers – Fruit Download 9.7.2 Loading Procedures for Container Shipments to the EU Download

10. Terminal Interim Cold Store

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
10.1 Handle, store and ship within protocols

11. Shipping

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
11.1 Pome fruit may be sent by airfreight, conventional shipment or integral reefer containers	11.1 Select shipping mode according to cost, quality and marketing considerations	11.1B: PPECB Blue Book Chapter 4: Preparation of Containers download 11.1C: PPECB Blue Book Chapter 5: Preparation of Conventional Vessels download
11.2 Book shipping space timeously with the specified carrying temperatures and conditions	11.2.1 All CTOs (Container Terminal Orders) to reflect the product, temperature setting, temperature regime codes and ventilation settings Summer Pears to be shipped at (-1ºC or -1.5ºC) (DP1 or DP2)	11.2.1A PPECB Minimum Standard for Reefer Container Procedure download 11.2.1B PPECB Blue Book download 11.2.1D PPECB Carrying Temperatures-HP22 (www.ppecb.com)
	11.2.2 Employ service of a reliable and knowledge logistics service provider to arrange shipping as well as export documentation Incorrect or late documentation can lead to serious delays in overseas discharge ports with subsequent risk of poor fruit condition
11.3 Monitor carrying temperatures	11.3.1 Monitor and analyse carrying temperature en route Take corrective action in the event of deviations • New technology is available to monitor temperatures en route	11.3.1A PPECB Blue Book Chapter 9 Actions during Voyage download
11.4 Forelle pears must be kept under cooling for at least 12 weeks before making available for consumption	11.4.1 The standard Forelle protocol requires at least 8 weeks local storage after picking, irrespective of harvest date, prior to shipping (assuming 4 weeks for transit to market). Forelle and Vermont Beauty pears must be kept under continuous cooling for at least 12 weeks to minimise mealiness and to ensure even ripening. Release dates (picking dates) are prescribed by Hortec per sub production area.	11.4.1 Hortec Forelle Handling Guidelines download
	11.4.2 The Forelle Early Market Access (FEMA) protocol entails the later harvested Forelle/Vermont Beauty (crisp and sweet), and treatment with 1-MCP for immediate marketing. This is subject to a FEMA release date by Hortec. The requirements of the programme, by invitation, are published annually by Hortgro.
11.5 Load out temperatures for winter pears and apples have been adjusted.	11.5.1 The maximum load out temperature for apples have been raised to +2.5ºC (no additional tolerance). For winter pears the maximum load out temperature has been set to +2.0ºC (no additional tolerance). The temperature protocols for summer pears are unchanged.
	11.5.2 When load shedding occurs during 2019 and leads to build up of partially cooled fruit, a maximum load out temperature for apples of +3.0ºC will be applied by PPECB.
11.6 Ship fruit at the correct temperature	11.6.1 Ship pome fruit according to the guidelines provided in the download for the specific cultivars listed 11.6.1 Special emergency guidelines during loadshedding Stage 4 and higher are also listed in the Supporting Document ‘Basic Cooling Guidelines’.	11.6.1B HP28 Handling Procedure and Optimum Temperatures for Sea Exports of Pome Fruit. www.ppecb.com 11.6.1 Basic Cooling Guidelines Download

12. Marketing

PRIMARY CONCEPTS	CRITICAL GUIDELINES	SUPPORTING DOCUMENTS
12.1 Market the fruit within the fruits specified lifetime, ensuring a good quality fruit	12.1.1 Obtain quality feedback to support future decisions	12.1A PPECB Blue Book – Chapter 10 Actions on Completion of Voyage download
	12.1.2 Monitor sales progress to ensure that the fruit is marketed at the best price and quality

STONE FRUIT

Best Practice Guidelines

Best Practice Guidelines to prevent cherry surface pitting [ Download ] [ View ] 94.47 KB

Important Information

The protocol guidelines highlight important issues and are supported by documents containing background and more detailed information.
Please note that the various cultivars each have unique characteristics and require specific handling protocols to ensure the best eating quality on the overseas market. For instance, one cultivar has to be cooled ASAP whereas a too fast cooling rate may be detrimental to the inherent quality of another cultivar.
Although care is taken to keep the guidelines updated, users must avail themselves of the latest changes in standards and procedures.
Under ‘Supporting Documents’ users are directed to ‘PPECB’s Blue Book’. Please take note that this information is currently being updated but most of the information in the Blue Book is still relevant and can be used for background purposes

Hortgro is not accountable for consequences stemming from the use of these guidelines.

Please make use of the Hortgro Stone Fruit App’s cultivar information and current guidelines during the season.
Any proposal or comments are welcomed to ensure the user-friendliness of the guidelines.