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1 In any sample unit, except the first one of 50 spears or tips.

2 "Total"-the sum of "Severe", "Major", and "Minor" defects, as applicable.

3 In "Blends of Sizes", "Minor" and "Total" defects are the same.

[34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5662, Apr. 8, 1970]

grit or silt present that affects the appearance or edibility of the product; in which no more than 5 percent, by weight, of loose material may be present; and that has an attractive appearance and eating quality within the limits specified for the various quality factors.

(b) "U.S. Grade B" or ("U.S. Extra Standard") is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that has no more than a trace of grit or silt present that slightly affects the appearance or edibility of the product; in which no more than 10 percent, by weight. of loose material may be present; and that has a reasonably attractive appearance and eating quality within the limits specified for the various quality factors.

frozen asparagus that fails to meet the requirements of U.S. Grade B.

[34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970]

§ 52.389 Factors of quality and grade compliance.

(a) The grade of a lot of frozen asparagus is based on compliance with requirements for the following quality factors:

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(1) Color (Table IV);

(2) Uniformity of lengths (Table IV); (3) Character (Table V);

(4) Damage (Table V); and (5) Harmless extraneous vegetable material (Table VI).

(b) Defects are classified as to minor, major, severe, or critical. Each "X" mark in Tables IV, V, and VI represents "one

(c) "Substandard" is the quality of (1) defect."

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All types:

Cut Spear; Cuts and Tips; "Cuts"; Center Cuts styles:
White or yellowish-white; or partially of such color...
Uniformity of length..... Spears; Tips styles: Any unit which varies more than 112

inches from the predominant length of the sample unit.
Cut Spears; Cut and Tips; Cuts: Center Cuts Style:
Any unit of cut asparagus, less than 1⁄2 inch in length
(excluding head material or loose material)..

Any unit of cut asparagus, more than 2 inches in length..

Classification

Minor Major Severe

X

X

X

X

X

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1 For interpretative guides, see USDA illustrations of "Stages of Development in Frozen Asparagus," filed with the Office of the Federal Register as part of the original document.

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1 In any sample unit, except the first one of 50 spears or tips. 2 "Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable.

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1 In any sample unit, except the first one of 100 cuts.

"Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable. [34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970]

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The percent, by count, of heads is determined by averaging the percentage of heads in all of the sample units comprising the sample: Provided, That:

(a) When cut into units 14 inches or less in length no individual sample unit may contain less than 12 percent, by count, of heads; and

(b) When cut into units longer than 14 inches, no sample unit may contain less than 15 percent, by count, of heads. § 52.393 Lot acceptance for "Percent loose material".

The percent of loose material, by weight, is determined by averaging the

percentage by weight of loose material in the total weight of all of the sample units comprising the sample.

[35 F.R. 5663, Apr. 8, 1970]

§ 52.394 Lot acceptance for quality.

A lot of frozen asparagus is considered as meeting the quality requirements of either U.S. Grade A or U.S. Grade B if: (a) The product has a good flavor and odor; and

(b) The product is free of grit or silt that affects the appearance or edibility within the limits specified for either U.S. Grade A or U.S. Grade B; and

(c) The product complies with the limits specified for loose material for either U.S. Grade A or U.S. Grade B; and

(d) The defects permitted and the AL values for the applicable defect classifications, specified in Tables VII and VIII, are not exceeded.

[34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970]

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(34 F.R. 5152, Mar. 13, 1969. Redesignated at 35 F.R. 5663, Apr. 8, 1970]

Subpart-United States Standards for
Grades of Canned Dried Beans
SOURCE: $ 52.411 to 52.423 appear at 18
F.R. 7927, Dec. 9, 1953, unless otherwise
noted.

PRODUCT DESCRIPTION, TYPES, STYLES,
AND GRADES

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Canned dried beans are prepared from the matured seeds of varieties of beans (sometimes called "peas") used for canning, but not including soybeans; and may be prepared by washing, soaking, blanching, or other processing; may be packed with or without the addition of water, spices, spice oils, spice flavorings, salt, coloring agents, thickening ingredients, sweetening ingredients, tomato products, pork or pork products, and meat or meat products; and are sufficiently processed by heat to assure preservation of the product in hermetically sealed containers.

§ 52.412 Types of canned dried beans.

(a) White beans. (b) Lima beans. (c) Red beans. (d) Black-eye beans or black-eye peas. (e) Beans or "peas" of other colors or types.

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packing medium with or without any one or more of the following: sweetening ingredients, salt, thickening ingredients, coloring agents, and spices or other flavorings. Variations of this style are: (1) In tomato sauce with pork or pork product.

(2) In tomato sauce with meat or meat product.

(b) In sweetened sauce. This style of pack contains sweetening ingredients in the packing medium with or without any one or more of the following: Salt, thickening ingredients, coloring agents, spices or other flavorings, and molasses. Variations of this style are:

(1) In sweetened sauce with pork or pork product.

(2) In sweetened sauce with meat or meat product.

(c) In brine. This style of pack contains water and salt in the packing medium with or without any one or more of the following: spices or other flavorings, and thickening ingredients.

§ 52.414 Grades of canned dried beans. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned dried beans that possess similar varietal characteristics; are practically free from defects; possess a good character; possess a good typical color; possess a reasonably rich, typical and normal flavor; and are of such quality with respect to consistency that the total score is not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

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