(b) Method for ascertaining drained weight. The drained weight is determined by emptying the contents of the container upon a United States Standard No. 8 sieve of proper diameter so as to distribute the product evenly, inclining the sieve to facilitate drainage, allowing the product to drain for two minutes and then weighing the sieve together with the product thereon. The drained weight is the weight of the sieve and the drained product less the weight of the dry sieve. A sieve 8 inches in diameter is used for the No. 3 size can (404 x 414) or equivalent size, and smaller sizes; and a sieve 12 inches in diameter is used for containers larger than the equivalent of the No. 3 size

can.

(c) Compliance with recommended drained weights. Compliance with the recommended drained weights is determined by averaging the drained weights

from all the containers which are representative of a specific lot; and such lot is considered as meeting the recommendations if the following criteria are met.

(1) The average of the drained weights from all of the containers meets the applicable recommended drained weight;

(2) One-half or more of the containers meets the recommended drained weight; and

(3) The drained weight of each of the containers which do not meet the recommended drained weight is within the range of variability for good commercial practice.

(b) Compliance with recommended count of canned onions. Compliance with the recommended count of canned onions is determined by averaging the counts from all the containers which are representative of a specific lot; and such lot is considered as meeting the recommendations if the following criteria are met:

(1) The average of the counts from all of the containers is within the range of the applicable recommended count;

(2) The counts of not more than onesixth of the containers fail the range of such recommended count; and

(3) The count from each of the containers which fails such range is not outside such range by more than 10 percent or more than two onion bulbs, whichever is the greater.

FACTORS OF QUALITY

§ 52.3046 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards the following quality factors are evaluated:

8 to 14, inclusive.

15 to 29, inclusive_ 100 to 199, inclusive.

80 to 99, inclusive.

(a) General. The color of canned onions has reference to the predominating and characteristic color of the exterior surfaces of the onion bulbs.

(b) (A) classification. Canned onions that possess a good color may be given a score of 17 to 20 points. "Good color" means that the canned onions possess a reasonably bright, characteristic color which may include typical greenish areas on the surface of the bulbs; and that not more than 10 percent, by count, of the onions may individually possess such typical greenish areas, which, in the aggregate, exceed one-half of the surface area of the bulb.

(c) (C) classification. If the canned onions possess a fairly good color a score of 14 to 16 points may be given. Canned onions that fall into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the canned onions possess a characteristic color which may include typical greenish areas on the surface of the bulbs; that the product is not materially affected by oxidation, or dull grayish-white casts, or watery-white casts, or other discoloration; and that not more than 20 percent, by count, of the onions may individually possess greenish areas, which, in the aggregate, exceed one-half of the surface area of the bulbs.

Canned

(d) (SStd.) classification. onions that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.3049 Uniformity of size and shape.

(a) General. Uniformity of size and shape refers to the degree of variation in size and shape of the individual onion bulbs in canned onions.

(1) "Poorly shaped" means that the length of the individual onion bulb exceeds the maximum length for the applicable diameter, as shown in table III of

1 Diameter is determined by measuring the greatest diameter at right angles to a straight line running from the stem end to the root end.

'Length is determined by measuring the over-all length of the onion.

(b) (A) classification. Canned onions that are practically uniform in size and shape may be given a score of 26 to 30 points. "Practically uniform in size and shape" means that:

(1) In a container with a count of less than 21 onions, not more than 10 percent, by count, of the onions are poorly shaped, and the weight of the second largest onion is not more than three times the weight of the second smallest onion.

(2) In a container with a count of 21 or more onions, not more than 10 percent, by count, of the onions are poorly shaped, and with respect to 95 percent, by count, of all the onions, the weight of the largest onion is not more than three times the weight of the smallest onion.

(c) (C) classification. If the canned onions are fairly uniform in size and shape a score of 21 to 25 points may be given. Canned onions that fall into this classification shall not be graded above "U. S. Grade C" or "U. S. Standard,” regardless of the total score for the product (this is a limiting rule). "Fairly uniform in size and shape" means that:

(1) In a container with a count of less than 21 onions, not more than 25 percent, by count, of the onions are poorly shaped, and the weight of the second largest onion is not more than four times the weight of the second smallest onion.

(2) In a container with a count of 21 or more onions, not more than 25 per

cent, by count, of the onions are poorly shaped, and with respect to 95 percent, by count, of all the onions, the weight of the largest onion is not more than four times the weight of the smallest onion. (d) (SStd.) classification. Canned onions that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a partial limiting rule).

§ 52.3050 Defects.

(a) General. The factor of defects refers to the degree of freedom from extraneous vegetable material and from onion bulbs that are blemished or seriously blemished or affected by mechanical damage, loose scales, or detached centers, and to the trimming of the onion bulb.

(1) "Blemished" means affected by surface or internal discoloration to such an extent that the appearance or eating quality is materially affected. Internal yellow sprouts which show no discoloration are not considered as being within the meaning of the term "blemished."

(2) "Seriously blemished" means blemished to such an extent that the appearance or eating quality is seriously affected.

or pieces of scales and one detached center; and

(ii) With respect to the onions in the individual containers

(a) Not more than a total of 10 percent, by count of the onions in the container, are affected by mechanical damage, and

(b) Not more than 3 percent, by count of the onions in such container, are blemished, including not more than 1 percent, by count of the onions in such container, that are seriously blemished.

(2) Notwithstanding the requirements in subparagraph (1) (ii) of this paragraph, one onion bulb in an individual container may be affected by one or more of the defects listed therein, although in excess of the percentages permitted for the particular defects: Provided, That the percentage of each such defect computed on the basis of all of the onions in all containers is within the percentage permitted for such defect.

(c) (C) classification. (1) Canned onions that are fairly free from defects may be given a score of 21 to 24 points. Canned onions that fall into this classification shall not be graded above "U. S. Grade C" or "U. S. Standard," regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means:

(i) With respect to the onions in all of the containers

(a) At least 90 percent, by count of the onions, are well trimmed, and

(b) For each 20 onions, there may be present not more than four loose scales or pieces of scales and two detached centers, and

(ii) With respect to the onions in the individual containers

(a) Not more than a total of 20 percent, by count of the onions in the container, are affected by mechanical damage, and

(b) Not more than 5 percent, by count of the onions in such container, are blemished, including not more than 2 percent, by count of the onions in such container, that are seriously blemished.

(2) Notwithstanding the requirements in subparagraph (1) (ii) of this paragraph, one onion bulb in an individual container may be affected by one or more of the defects listed therein, al

though in excess of the percentages permitted for the particular defects: Provided, That the percentage of each such defect computed on the basis of all of the onions in all containers is within the percentage permitted for such defect.

(d) (SStd.) classification. Canned onions that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.3051 Character.

(a) General. Character has reference to firmness and texture of the individual onion, and to the tendency to retain its conformation without becoming soft or spongy.

(b) (A) classification. Canned onions that possess a good character may be given a score of 17 to 20 points. "Good character" means that the onions are reasonably firm, reasonably tender, and not more than 10 percent, by count, are soft or spongy.

(c) (C) classification. Canned onions that possess a fairly good character may be given a score of 14 to 16 points. Canned onions that fall into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good character" means that the onions are fairly firm, fairly tender, and not more than 20 percent, by count, are soft or spongy.

(d) (SStd.) classification. Canned onions that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION Ascertaining the grade of a

§ 52.3052 lot.

The grade of a lot of canned onions covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 through 52.87).

Peanut butter is a cohesive, comminuted food product prepared from clean, sound, shelled peanuts by grinding or milling properly roasted, mature peanut kernels from which the seed coats have been removed and to which salt is added as a seasoning agent. Suitable seasoning agents other than salt, suitable stabilizing ingredient(s), and ingredient(s) of nutritive value as permitted under the provisions of the Federal Food, Drug, and Cosmetic Act may be added in manufacturing the product. The product is manufactured and packed in accordance with good commercial practice to assure freshness and good keeping quality. § 52.3062 Textures of peanut butter.

(a) "Smooth" texture means the peanut butter has a very fine, very even tex

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of peanut butter that has a good color, that has a good consistency, that is practically free from defects, that has a good flavor and good aroma, that has uniform dispersion of added ingredient(s), and that scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade C" (or "U.S. Standard") is the quality of peanut butter that has a fairly good color, that has a fairly good consistency, that is fairly free from defects, that has a fairly good flavor and a fairly good aroma, that has reasonably uniform dispersion of added ingredient(s), and that scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of peanut butter that fails to meet the requirements of U.S. Grade C.

FACTORS OF QUALITY

§ 52.3065 Ascertaining the grade.

The grade of peanut butter may be ascertained by considering, in addition to the requirements of the respective grade, the following factors: Color, consistency, absence of defects, and flavor and aroma. The relative importance of each factor which is scored is

§ 52.3066 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, "18 to 20 points" means 18, 19, or 20 points). § 52.3067. Color.

(a) General. The color of peanut butter refers to the color hue and color intensity of the overall mass, regardless of the texture and regardless of the variety of peanuts from which prepared.

(b) Color standards. Peanut butter color may be classified in accordance with the following outline for the applicable U.S. Department of Agriculture Color Standards (hereinafter, as may be referred to as "USDA Colors"):