Plant Protection Ordinance (Elimination of Bacterial Cancer in Tomatoes), 1963.

This Ordinance gives definitions and sets rules for the disinfection of tomato seeds against bacterial cancer produced by “Coryne Bacterium Michiganense”. Disinfection is defined as the soaking of a seed for 25 minutes in water with a fixed temperature of 55 C or the soaking of a seed for a period of one hour in water with temperature ranging between 50 C and 54 C. A seed producer shall not pass, in any possible way, the possession of seeds unless seeds have been disinfected and marked. Marking shall be carried out with the application of a tag reporting the following words: “These seeds have been thermally disinfected”.