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contain other finely cut or finely chopped vegetable ingredients outlined in Table I.

(d) Fresh-pack sweet pickles and fresh-pack mild sweet pickles. Freshpack sweet pickles and fresh-pack mild sweet pickles are packed in a vinegar solution with nutritive sweetening ingredient(s).

(e) Fresh-pack sweet relish and freshpack mild sweet relish. Fresh-pack sweet relish and fresh-pack mild sweet relish consists of finely cut or finely chopped cucumbers packed in a vinegar solution with suitable nutritive sweetening ingredient(s). The relish may contain other finely cut or finely chopped vegetable ingredients as outlined in Table I.

TABLE I-PROPORTIONS or PICKLE INGREDIENTS IN

CERTAIN TYPES AND STYLES

Cured type and fresh-pack type

Sour mixed; Pickle ingredients sweet mixed; Sour relish; sweet and style sour mustard relish; sweetened or sour chow

dili relish; chow; sweet hamburger relish; mustard or mustard relish

sweet chow chow

Percent by weight of drained

weight of product 60% to 80%

GRADES $ 52.1685 Grades of pickles.

(a) “U.S. Grade A" (or “U.S. Fancy") is the quality of pickles in which the cucumbers possess similar varietal characteristics; and that for the applicable type: (1) possess a good flavor; (2) possess a good color; (3) are reasonably uniform or practically uniform in size; (4) are practically free from defects; (5) possess a good texture; and (6) score not less than 90 points as outlined in this subpart.

(b) “U.S. Grade B” (or “U.S. Extra Standard") is the quality of pickles in which the cucumbers possess similar varietal characteristics; and that for the applicable type: (1) possess a reasonably good flavor; (2) possess a reasonably good color; (3) may or may not be at least reasonably uniform in size; (4) are reasonably free from defects; (5) possess a reasonably good texture; and (6) score not less than 80 points as outlined in this subpart.

(c) "Substandard" is the quality of pickles that fail to meet the requirements of U.S. Grade B.

FILL OF CONTAINER $ 52.1686 Recommended fill of con

tainer. It is recommended that each container be filled as full as practicable with product without impairment of quality. The pickle ingredient shall be covered or practically covered with the packing medium, and the product shall occupy not less than 90 percent of the total capacity of the container. $ 52.1687 Quantity of pickle ingredient.

(a) The recommended minimum quantity of pickle ingredient is designated as a percentage of the declared volume of product in the container for all items except pickle relish. Minimum quantity of pickle relish is designated as a relationship of the drained weight

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Cucumbers-any

style other than

relish. Cucumbers-finely

cut. Cauliflower

pieces. Cauliflower-finely

cut.
Onions-whole

(maximum di.
ameter of 134

inch).
Onions-sliced or

cut. Onions-finely cut.. Green tomatoes

whole or pieces. Green tomatoes

finely cut. Red, green, or

yellow peppers or pimientos-cut, finely cut, or pieces. Cabbage.. Olves... Tomato paste.

do....

5% to 12%

(optional). 10% maxi. mum,

10% maximum

(optional). Optional...- Optional.

Do.

.do...

-----do..

Mustard or pre

pared mustard.

Do.
Required

(hamburger

relish). Required in Required in muschow

tard relishchow and optional in mustard hamburger pickles. relish.

of the pickle ingredient to the declared volume of the container (see $ 52.1699). The minimum quantities of pickle ingredient recommended herein are not incorporated in the grades of the finished product, since minimum quantity, as such, is not a factor of quality for the purposes of these grades.

(1) (1) The percent volume of pickle ingredient is determined for all styles, except relish, by one of the following methods or any other method that gives equivalent results:

Method 1-Direct displacement (overflowcan method) (See $ 52.1699).

Method 2-Displacement in graduated cylinder. Method 3-Measurement of pickle liquid.

(11) Copies of these methods and the procedure for the determination of percent weight/volume (w/v) of relish and recommended amounts for most container sizes are available upon request from: Processed Products Standardization and In

spection Branch, Fruit and vegetable Division Agricultural Marketing Service, U.S. Department of Agriculture, Washington, D.C. 20250.

(a) The sample average meets the recommended minimum quantity of pickle ingredient; and

(b) There is no unreasonable shortage of pickle ingredient in any container.

SIZES AND COUNTS § 52.1689 Sizes for whole pickles,

Sizes of whole pickles are based on the diameter and the relationship of diameter to the count per gallon. Size designations and applicable counts and diameters are outlined in Table IV in this subpart. The diameter of a whole cucumber is the shortest diameter at the greatest circumference measured at right angles to the longitudinal axis of the cucumber.

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TABLE II-ALL STYLES (OTHER THAN RELISH) - RECOMMENDED PICKLE INGREDIENT

Minimum

Fin

Percent Type of Pack

(Volume) Oured

55 Fresh-Pack.

57

TABLE III-RELISH-RECOMMENDED DRAINED
WEIGHT

Minimum
Percent

(Weight/ Type of Pack

Volume) Cured: Sweet.

92 Other than sweet.

88 Fresh-Pack: Sweet..

85 Other than sweet..

80

Blend of sizes... A combination of any two

adjacent designated sises. Mized sizes... A combination of more than

two adjacent designated

sizes.

FACTORS OF QUALITY $ 52.1690 Ascertaining the grade of a

sample unit. (a) General. The grade of a sample unit is ascertained by considering certain factors and analytical requirements which are not scored; the ratings for the factors of color, uniformity of size, defects, and texture which are scored; the total score; and the limiting rules which may apply.

(b) Factors and analytical requirea ments not rated by score points.

(1) Varietal characteristics.
(2) Acid content.
(3) Salt content.
(4) Brix value or Baumé value.
(5) Flavor (Palatability).

(c) Factors rated by score points. The relative importance of each factor is expressed numerically on a scale of 100. The maximum number of points that. may be given each factor is:

§ 52.1688 Compliance with recom

mended minimum quantity of pickle

ingredient. Compliance with the recommended minimum quantity of pickle ingredient is determined by averaging the values obtained from all the containers in the sample which represents a specific lot. The lot is considered as meeting the recommendations if the following criteria are met:

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ical of pickles that have been properly prepared and properly preserved or processed; and has the following further meanings for the respective type:

(1) Grade A Color-cured type. (1) The typical skin color of the cucumber ingredient ranges from & translucent light green to dark green and is practically free from bleached areas. Not more than 10 percent, by weight, of the cucumber ingredient may vary markedly from such typical color.

(ii) In mixed pickles, chow chow pickles, and pickle relish all of the pickle ingredients possess a good, practically uniform typical color for the respective ingredient.

(1) The pickles shall be free of ripe cucumbers or other off-color vegetable Ingredients.

(2) Grade A Color-fresh-pack type. (1) The typical skin color of the cucumber ingredient ranges from an opaque yellow-green to green. Not more than 15 percent, by weight, of the cucumber ingredient may vary markedly from such typical color.

(11) In pickle relish all of the pickle ingredients possess a good, reasonably uniform typical color for the respective Ingredient.

(iii) The pickles shall be free of ripe cucumbers or other off-color vegetable ingredients.

(b) (B) classification. If the pickles possess a reasonably good color, a score of 16 or 17 points may be given. Pickles that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). “Reasonably good color" means that the overall color appearance is reasonably typical of pickles that have been properly prepared and properly preserved or processed; and has the following meanings for the respective type:

(1) Grade B Color-cured type. (1) The typical skin color of the cucumber Ingredient ranges from light green to dark green and is reasonably free from bleached areas. Not more than 25 percent, by weight, of the cucumber ingredient may vary markedly from such typical color.

(il) In mixed pickles, chow chow pickles, and pickle relish all of the pickle ingredients possess & reasonably good,

reasonably uniform typical color for the respective ingredient.

(ii) The pickles shall be free from ripe cucumbers or other oft-color vegetable ingredients.

(2) Grade B Color-fresh-pack type. (i) The typical skin color of the cucumber ingredient ranges from yellow-green to green. Not more than 30 percent, by weight, of the cucumber ingredient may vary markedly from such typical color.

(i) In pickle relish all of the pickle ingredients possess a good, fairly uniform typical color for the respective ingredient.

(111) The pickles shall be free of ripo cucumbers or other off-color vegetable ingredients.

(c) (SStd.) classification. Pickles that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 15 points and shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule). $ 52.1693 Uniformity of size.

(a) Definitions of terms. (1) "Diameter" of a whole pickle means the shortest diameter measured transversely to the longitudinal axis at the greatest circumference of the pickle.

(2) "Diameter" of a unit sliced crosswise is determined by measuring the shortest diameter of the largest cut surface of the unit.

(3) "Length" of a unit sliced lengthwise is the longest straight measurement at the approximate longitudinal axis.

(4) "Blend" of sizes is a combination of any two adjacent designated sizes.

(5) "Mixed" sizes is a combination of more than two adjacent designated sizes.

(b) (A) classification. Pickles that are practically uniform in size may be given a score of 18 to 20 points. "Practically uniform in size" means that the units within a single style may vary moderately in size but not to the extent that the overall appearance of the product is materially affected, and that further meet the criteria for variation in diam. eter, length, or weight for the style as stated in Table VII.

Small, odd sized units in the top of the container, which are added to insure well filled containers, shall not be deemed as detracting from the quality.

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(c) (B) classification. If the cucumber pickles are reasonably uniform in size, a score of 16 or 17 points may be given. “Reasonably uniform in size" means that the units may vary considerably in size and may fail to meet in some respects the criteria for variation in diameter, length, or weight as stated In Table VII, but not to the extent that the overall appearance of the product is seriously affected.

(d) (SStd.) classification. Pickles that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a partial limiting rule). $ 52.1694 Defects.

(a) General. This factor is concerned with imperfections in the product, such as grit, attached stems, misshapen pickles, discoloration, or mechanical damage which affect its appearance or edib

(b) Definitions. (1) “Curved” pickles means whole cucumber pickles that are curved at an angle of 35° or more but not more than 60°.

(2) "Misshapen" pickles means whole cucumber pickles that are curved at more

than a 60-degree angle, "nubbins", and other deformed pickles.

(3) “Grit, sand, or silt” means any particle of earthy material, whether in the liquid packing medium or imbedded in the skin or flesh of the pickle, that affects the edibility.

(4) "Blemished” means affected by discoloration, scars, scratches, skin breaks, or other similar imperfections. Pickles so affected are classified in varying degrees as:

(i) Minor blemishes—those which detract only slightly from the appearance of the unit, but which in increasing numbers affect the overall appearance of the product.

(ii) Major blemishes—those which detract, but not seriously, from the appearance and edibility of the product.

(iii) Serious blemishes—those which strongly detract from the appearance and edibility of the product.

(5) "Mechanical damage" means crushed or broken units, slices with missing centers, or similar damage which materially detracts from the appearance of the unit. Small odd-sized units in top of container are not considered mechanical damage when apparently added to insure well-filled containers.

(6) "Stem" means any attached stem longer than three-eighths inch.

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