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Meetings & Events

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List of Meetings and Events - All


Seventieth session of the Working Party on Agricultural Quality Standards (WP.7)

3 - 5 November 2014

Palais des Nations, Geneva, Switzerland

6 November 2014: Meeting of the Working Group on labelling provisions for citrus fruit.

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ECE/TRADE/C/WP.7/2014/1

Annotated provisional agenda

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Annotated provisional agenda - Revised on 28 October 2014

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ECE/TRADE/C/WP.7/2014/3

Draft Geneva Understanding

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ECE/TRADE/C/WP.7/2014/4

Quince

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ECE/TRADE/C/WP.7/2014/5

Apples (updated 1.10.2014)

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ECE/TRADE/C/WP.7/2014/6

Plums

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ECE/TRADE/C/WP.7/2013/7

Sweet chestnuts

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PDF

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ECE/TRADE/C/WP.7/2014/8

Lambs lettuce

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ECE/TRADE/C/WP.7/2014/9

Chicory

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PDF

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ECE/TRADE/C/WP.7/2014/10

Figs

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PDF

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ECE/TRADE/C/WP.7/2014/10

Figs - approved through inter-sessional procedure

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DOC

ECE/TRADE/C/WP.7/2014/11

Chanterelles

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PDF

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ECE/TRADE/C/WP.7/2014/12

Truffles

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ECE/TRADE/C/WP.7/2014/13

Apricots

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ECE/TRADE/C/WP.7/2014/14

Chinese cabbage

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ECE/TRADE/C/WP.7/2014/15

Seed potatoes

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ECE/TRADE/C/WP.7/2014/16

Guide to field inspection

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ECE/TRADE/C/WP.7/2014/17

Processed poultry meat

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ECE/TRADE/C/WP.7/2014/18

Inshell Pistachio Nuts

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ECE/TRADE/C/WP.7/2014/19

Dried pineapples

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ECE/TRADE/C/WP.7/2014/20

Inshell walnuts

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ECE/TRADE/C/WP.7/2014/21

Dried grapes

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ECE/TRADE/C/WP.7/2014/22

Sampling plans

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ECE/TRADE/C/WP.7/2014/23

Dried apricots

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ECE/TRADE/C/WP.7/2014/24

Dried figs

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Brochure for Inshell Walnuts

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Draft brochure for Persimmons - photos

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Draft brochure for Persimmons - text

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ECE/TRADE/C/WP.7/GE.1/2014/2

Report of the sixty-second session of the Specialized Section on Standardization of Fresh Fruit and Vegetables

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PDF

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ECE/TRADE/C/WP.7/GE.2/2014/2

Report of the sixty-first session of the Specialized Section on Standardization of Dry and Dried Produce

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PDF

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ECE/TRADE/C/WP.7/GE.6/2014/2

Report of the forty-second session of the Specialized Section on Standardization of Seed Potatoes

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ECE/TRADE/C/WP.7/GE.11/2014/2

Report of the twenty-third session of the Specialized Section on Standardization of Meat

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