Guidelines for Categorization of Commodities of Plant Origin
DA Quarantine Administrative Circular No. 01-14

November 11, 2014


SUBJECT : Guidelines for Categorization of Commodities of Plant Origin

Pursuant to provisions of Chapter IV, Title IV, Book IV of


General Provisions

SECTION 1. Objective. This Circular aims to rationalize the regulation of commodities of plant origin in relation to the requirements for Phytosanitary Certificate, Sanitary and Phytosanitary Import Clearance and employment of necessary treatment.

SECTION 2. Definition of Terms.

1. BPI SPS Import Clearance (SPSIC) a document issued prior to importation by the Bureau of Plant Industry (BPI) to ensure that the products being imported meet standards to protect human, animal or plant life or health, and to prevent the spread of pests or diseases among animals or plants. Such document also prescribes the conditions to be complied with by the importer for the maintenance of quality and suitability of the product for the intended purposes.

2. Categorization The process in which ideas and objects are recognized, differentiated and understood. Categorization implies that objects are grouped into categories usually for some specific purpose.

3. Commodity A type of plant, planting material, plant product, or other article of plant origin being moved for trade and other purposes.

4. Consignment A quantity of plants, plant products or other articles being moved from one country to another and covered by a single phytosanitary certificate (a consignment may be composed of one or more commodities or lots (FAO, 1990, Revised ICPM, 2001). HCEcaT

5. Importation act of bringing into the country by sea, land or air, products from other countries intended for planting, consumption, manufacturing, trading, distribution, domestication, formulation, repacking or by any other purposes.

6. Importer shall refer to any person, individual or juridical entity, as well as any farmers' cooperatives/organization/association, or proprietor or authorized representatives or broker, partner, in case of partnership, who transacts with the BPI for purposes of registration and issuance of SPSIC in connection with importation of plants and plant products.

7. Intended use Declared purpose for which plants, plant products, or other regulated articles are imported, produced, or used (ISPM no. 16, 2002).

8. Lot A number of units of a single commodity, identifiable by its homogeneity of composition, origin etc.,forming part of a consignment (FAO, 1990).

9. Pest Risk Analysis (PRA) The process of evaluating biological or other scientific and economic evidence to determine whether a pest should be regulated and the strength of any phytosanitary measures to be taken against it. (FAO, 1995; Revised IPPC, 1997)

10. Phytosanitary Certificate An official paper document or its official electronic equivalent, consistent with the model certificates of IPPC, attesting that a consignment meets phytosanitary import requirements (FAO, 1990; revised CPM, 2012).

11. Phytosanitary Certification Use of phytosanitary procedures leading to the issue of a phytosanitary certificate (FAO, 1990).

12. Phytosanitary Import Requirements Specific phytosanitary measures established by an importing country concerning consignments moving into that country (ICPM, 2005).

13. Phytosanitary Measures any legislation, regulation or official procedure having the purpose to prevent the introduction and/or spread of quarantine pest, or to limit the economic impact of regulated non-quarantine pest (FAO, 1995; revised IPPC, 1997; ICPM 2002).

14. Plant Products products derived from plants either in their natural or processed form.

15. Planting Materials refer to seeds, fruits and parts of aggregate fruits used for planting. These also include cuttings, rhizomes, bulbs and corms, grafts, leaves, roots, scions and others that are capable of propagation.

16. Plants refers to living plants.

17. Quarantine pest A pest of potential economic importance to the area endangered thereby and not yet present there, or present but not widely distributed and being officially controlled.


Rationale and Non-Coverage

SECTION 3. Rationale. This circular shall provide basis for the Bureau of Plant Industry-Plant Quarantine Service (BPI PQS) in categorizing commodities according to their pest risk when establishing phytosanitary import requirements. This categorization shall be used in identifying whether Pest Risk Analysis (PRA) is necessary prior to importation and if phytosanitary certification is required from the country of origin.

SECTION 4. Non-Coverage. Products properly packed and labeled for commercial purposes including those with Certification of Product Registration from the Food and Drug Administration (FDA) are not covered by this Circular. Contaminating pests or storage pests that may become associated with the commodity after processing are also not covered in this Circular. HSCATc


Categorization of Commodities

SECTION 5. Categorization of Commodities. This Circular adopts the categorization of commodities according to level of pest risk pursuant to International Standards for Phytosanitary Measure (ISPM) No. 32 issued by International Plant Protection Convention, as follows:

1. Category 1 Commodities that have been processed to the point where they do not remain capable of being infested with quarantine pests and therefore, should not be regulated. The importation of Category 1 commodities shall not require an SPSIC, but the importer shall secure a Certificate of Non-Coverage and/or Plant Quarantine Service Certification from BPI.

2. Category 2 Commodities that have been processed to the point where the commodity remains capable of being infested with some quarantine pests and whose intended use may be for consumption or further processing. The BPI-PQS shall determine if a PRA is required for quarantine pests that may not be eliminated by the process. Importation of Category 2 commodities shall require SPSIC and Phytosanitary Certificate (PC) from the country of origin.

3. Category 3 Commodities that have not been processed and the intended use of commodity is for consumption or processing. PRA is necessary to identify the pest risks related to this pathway. This category requires SPSIC and PC.

4. Category 4 This includes commodities that have not been processed and the intended use is for planting. PRA is necessary to identify the pest risks related to this pathway. This category requires SPSIC to be secured from the BPI and PC from the country of origin.


Schedule of Fees

SECTION 5. * Schedule of Fees and Charges. The prevailing regulatory fees collected by the BPI for imported commodities pursuant to DA Administrative Order Nos. 12 and 26, s. of 2004 and



SECTION 6. Annexes. The methods of commercial processing with resultant commodities that do not remain capable and remain capable of being infested with quarantine pests including examples of categories 3 and 4 shall form as prescriptive parts of this Circular.



SECTION 7. Non-Exclusivity. All existing rules and regulations, policies, procedures and standards consistent with this Circular shall continue to be in force and effect.


Repealing Clause

SECTION 8. Repealing Clause. All existing Orders and Issuances inconsistent herewith are hereby revoked, repealed and/or amended accordingly.


Separability Clause

SECTION 9. Separability Clause. If any portion of this Circular is declared unconstitutional or invalid, the other portions thereof which are not affected shall continue to be in full force and effect. DHESca



SECTION 10. Effectivity. This Circular shall take effect after the required publication in two (2) newspapers of general circulation and its filing with the National Administrative Register, UP Law Center.

Department of Agriculture


Methods of Commercial Processing with Resultant Commodities That Do Not Remain Capable of Being Infested with Quarantine Pests

Example of
Carbonization Anoxic combustion of an Charcoal
organic material to
Cooking (boiling, Preparing food items for Cooked items Frequently involves
heating, microwaving consumption by heating, chemically
including rice primarily transforming the transforming a food,
parboiling) physical structure of items thus changing its
flavor, texture,
appearance, or
nutritional properties
Dyeing Coloring of textile fibers Dyed vegetable
and other materials by fibers and textiles
which the color becomes
an integral part of the fiber
or material under the
influence of pH and
temperature changes plus
interaction with chemical
Extraction Physical or chemical Oils, alcohol, Normally done under
process to obtain specific essences, sugar high temperature
components from plant- conditions
based raw materials,
usually through mass-
transfer operations
Fermentation Anaerobic or anoxic Wines, liquors, May be combined
process changing food/ beer and other with pasteurization
plant material chemically, alcoholic
often involving micro- beverages,
organisms (bacteria, moulds fermented
or yeasts) and e.g., vegetables
sugars to alcohol or
organic acids
Malting A series of actions allowing Malted barley
the germination of cereal
seeds to develop enzymatic
activity to digest starchy
materials into sugars and
cessation of enzymatic
activity by heating
Multi-method A combination of multiple Plywood,
processing types of processing such as particle board,
heating, high pressure. wafer board
Pasteurization Thermal processing in Pasteurized Often combined with
order to kill undesirable or juices, alcoholic fermentation and
harmful micro-organisms beverages followed by
(beer, wine) refrigeration (at 4 C)
and proper packaging
and handling. Process
time and temperature
depends on type of
Preservation in Process of preserving Preserved fruits, Proper conditions of
liquid plant material in a suitable vegetables, nuts, pH, salinity, etc.
liquid medium (e.g., in tubers, bulbs must be maintained
syrup, brine, oil, vinegar or
alcohol) of a particular pH,
salinity, anaerobic or
osmotic state
Pureeing (including Making homogenized and Pureed items Normally combined
blending) spreadable fruit and/or (fruits, with pulping of fruits
vegetable tissues, e.g., by vegetables) or vegetables and
high-speed mixing, screening methods to preserve
through a sieve or using a the puree (e.g.,
blender pasteurization and
Roasting Process of drying and Roasted
browning foods by peanuts, coffee
exposure to dry heat and nuts
Sterilization Process of applying heat Sterilized Sterilization may not
(vapors, dry heat or boiling substrates, change the condition
water),irradiation or juices of the commodity in
chemical treatments in order an evident way, but
to destroy micro-organisms eliminates micro-
Sterilization Thermal processing of Canned Process time and
(industrial) foods that leads to shelf- vegetables, temperature for
stable products in soups; UHT canned products
containers by destruction (ultra-high depends on type of
of all pathogenic, toxin- temperature) product, treatment
forming and spoilage juices and geometry of
organisms container. Asceptic
processing and
packaging involves
industrial sterilization
of a flowing product
and then packaging in
sterile environment
and package.
Sugar infusing Action of coating and Crystallized Usually combined
infusing fruits with sugar fruit, fruit with pulping,
infused with boiling, drying
sugar, nuts
coated with
Tenderizing Process to rehydrate dried Tenderized Usually applied to a
or dehydrated items by the fruits dried commodity.
application of steam under Can be combined
pressure or submerging in with sugar infusing.
hot water


Methods of Commercial Processing with Resultant Commodities That Remain Capable of Being Infested with Quarantine Pests

Example of
Chipping (of Wood reduced to small Chipped wood The probability of
wood) pieces infestation is related
to the species of
wood, the presence of
bark, and the size of
the chips
Chopping To cut into pieces Chopped fruit,
nuts, grains,
Crushing Breaking plant material into Herbs, nuts Usually applied to
pieces by application of dried products
mechanical force
Drying/dehydration Removal of moisture for Dehydrated fruit,
(of fruits and preservation, or to decrease vegetables
vegetables) weight or volume
Painting (including To coat with paint Painted wood
lacquering, and canes, fibers
Peeling and shelling Removal of the outer or Peeled fruits,
epidermal tissues or pods vegetables,
grains, nuts
Polishing (of grain To make smooth and shiny Polished rice and
and beans) by rubbing or chemical cocoa beans
action removing the outer
layers from grains
Post-harvest Operations such as grading, Graded, sorted, Usually carried out in
handling (of fruits sorting, washing or brushing, washed, or packing houses
and vegetables) and/or waxing fruits and brushed and/or
vegetables waxed fruit and
Quick freezing Cooling quickly, ensuring Frozen fruits and Recommended
that the temperature range of vegetables international code of
maximum ice crystallization practice for the
is passed as quickly as processing and
possible to preserve the handling of quick
quality of fruits and frozen foods, 1976
vegetables CAC/RCP 8-1976
(Rev 3, 2008),Codex
Alimentarius, FAO,
Rome, states that
"food which has been
subjected to a quick
freezing process, and
maintained at -18 C
or colder at all points
in the cold chain,
subject to permitted
tolerance." Quick
freezing of fruits and
vegetables kills
insects in particular.
Frozen fruits and
vegetables are
prepared for direct
consumption and will
decay quickly after
thawing. Therefore
the pest risks
associated with such
products is
considered very low.


Example of Commodities under Category 3

a. Fresh fruits and vegetables

b. Beans/peas/nuts/grains

c. Cut flowers

d. Timber/Lumber/Logs


Example of Commodities under Category 4

a. Whole plant/s

b. Cuttings (stem, scion)

c. Seeds

d. Plants in vitro

e. Root stock

f. Rhizomes

g. Bulbs

h. Tubers

i. Corms

j. Stolons

k. Runners

l. Leaves cSHATC

m. Micropropagative plant material