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Affected by:

(1) "Reasonably good character" with Souring.

respect to whole or pitted dates other Mold.

than whole dry dates for processing Dirt.

means that the dates are pliable; that Insect infestation.

not less than 75 percent, by weight, of Foreign material. Decay.

the dates are reasonably well developed LIMITATIONS

and reasonably well fleshed, or at time

of packing are in a state of ripeness that Not more than 12 of the total allowance, or 10 percent, by weight of the dates, may be

within 15 days will develop into such the following.

character and the remainder may possess Damaged by:

a fairly good character including not Lack of pollination.

more than 10 percent, by weight, of the Blacknose.

dates that may possess semi-dry calyx Side spot.

ends and dry calyx ends: Provided, That Black scald.

not more than 2 percent, by weight, of Improper ripening.

the dates may possess dry calyx ends. Other defects.

(2) “Reasonably good character" with Affected by:

respect to whole dry dates for processing Souring. Mold.

means that the dates may be firm and Dirt.

dry; that not less than 75 percent, by Insect infestation.

weight, of the dates are reasonably well Foreign material.

developed and reasonably well fleshed Decay.

and that the remainder are fairly well Not more than 44 of the total allowance, developed and fairly well fleshed. or 5 percent, by weight of the dates, may be

(c) (C) classification. If the whole the following:

or pitted dates, whole dry dates for procAffected by

essing, date pieces, or macerated dates Souring.

possess a fairly good character, a score Mold.

of 28 to 31 points may be given. Dates Dirt.

that fall into this classification shall not Insect infestation. Foreign material.

be graded above U. S. Grade C or U. S. Decay.

Standard or U. S. Grade C (Dry) 01:

U. S. Standard (Dry), whichever is apNot more than yo of the total allowanco,

plicable, regardless of the total score for or 2 percent, by weight of the dates, may be:

the product (this is a limiting rule). Affected by decay.

"Fairly good character" has the follow$ 52.1009 Character.

ing meanings with respect to the follow

ing styles: (a) (A) classification. Whole or pit

(1) Whole; pitted. (1) In whole or ted dates that possess a good character

pitted dates other than whole dry dates may be given a score of 36 to 40 points.

for processing the dates may be firm but Good character" means that not less

are pliable; may possess semi-dry calyx than 75 percent, by weight, of the dates

ends; and not less than 80 percent, by are well developed, well fleshed, and soft,

weight, of the dates are fairly well deor at the time of packing are in a state of

veloped and are fairly well fleshed, or ripeness that within 15 days will develop

at time of packing are in a state of ripeinto such character; and the remainder

ness that within 15 days will develop may possess a reasonably good character

into such character and the remainder including not more than a total of 2 per

may fail to possess such fairly good charcent, by weight, of the dates that may

acter or may possess dry calyx ends. possess semi-dry calyx ends and none

(ii) In whole dry dates for processing may possess dry calyx ends. (b) (B) classification. If the whole or

the dates may be firm and dry but are pitted dates or whole dry dates for proc

fairly well developed and fairly well essing possess a reasonably good charac

feshed. ter, a score of 32 to 35 points may be

(2) Pieces; macerated. The characgiven. Dates that fall into this classifi ter may be variable throughout the units cation shall not be graded above U. S. or mass but not seriously affected by dry

de B or U. S. Choice or U. S. Grade B calyx end material or inedible portions (Dry) or U. S. Choice (Dry), whichever of dates. is applicable, regardless of the total score (d) (SStd) classification. Dates that for the product (this is a limiting rule). fail to meet the requirements of para

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graph (c) of this section may be given & score of 0 to 27 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 § 52.1010 Ascertaining the grade of a

lot. The grade of a lot of the processed product covered by these standards 18 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 (88 52.1 to 52.87). (22 F. R. 3547, May 22, 1957)

SCORE SHEET $ 52.1011 Score sheet for dates.

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and sound fruit and are sorted and thoroughly cleaned to assure a clean, sound, wholesome product. The figs may or may not be sulphured or otherwise bleached. $ 52.1022 Color types of dried figs.

(a) White." "White figs” (or "white type" figs) are white to dark brown in color and include such varieties as Adriatic, Calimyrna, and Kadota.

(b) Black.“Black figs” (or “black type" figs) are black or dark purple in color as in the Mission varieties. $ 52.1023 Styles and types of packs of

dried figs. (a) Style I, Whole. “Style I, Whole" (or “whole figs") means dried figs in any of the following types of packs:

(1) "Whole, loose, figs”, referred to as Style I (a), are whole dried figs, not materially changed from their original dried form, that are packed without special arrangement in a container.

(2) "Whole, pulled, figs”, referred to as Style I (b), are whole dried figs which are changed from their original dried form by purposely flattening and shaping and are placed in a definite arrangement in a container. The dried figs may or may not be split slightly across the eye but are not split to the extent that the seed cavity is materially exposed.

(3) "Whole, layered, figs”, referred to as Style I. (c), are whole dried figs which are changed from their original dried form by purposely flattening and shaping and are placed in a staggered-layer arrangement in a container. The figs are split across the base to the extent that the seed cavity may be materially exposed.

(b) Style II, Sliced. “Style II. Sliced" (or "sliced figs”) means dried whole figs that have been cut into slices not less than 14 inch in thickness and such slices are not recut showing more than two cut surfaces. $ 52.1024 Sizes of Style I (a), whole,

loose, dried figs. (a) Sizes. The sizes of Style I(a), whole, loose, dried figs for the respectivo varieties are as follows:

Adriatic or Kadota No. 1 size (jumbo size)--1816 inches or larger in width.

No. 2 size (extra fancy size)-1946 inches to, but not including, 1816 inches in width.

No. 3 size (fancy size)-1346 inches to, but not including, 1516 inches in width.

18-20 1 16-17 1 14-15 10-13 9-10

18

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17

(A) Uniformity of size.. 10 Ric) (C-Dry)

B) (B-Dry) 11(Std)

((A)

V(B) (B-Dry) Absence of defects.. 30

Ric) (C-Dry)

lisstd)

IT(A) Character --------- 40

VB) (B-Dry)

(C-Dry)

Missta)
Total score... 100

106

27-30 1 24-26 1 21-23 10-20

36-40 132-35 1 28-31 10-27

Grade..

1 Limiting rule. Subpart-United States Standards for

Grades of Dried Figs SOURCE: $8 52.1021 to 52.1033 appear at 20 FR 8683, Nov. 26, 1955; 20 FR 9171, Dec. 10, 1955, unless otherwise noted. PRODUCT DESCRIPTION, COLOR TYPES,

STYLES, SIZES, GRADES & 52.1021 Product description.

Dried figs are the fruit of the fig tree (Ficus carica) from which the greater portion of moisture has been removed. The dried figs are prepared from clean

No. 4 size (extra choico size)—146 inches specified in Table I (Moisture) and Table to, but not including, 130 inches in width.

IIA (Defects in White Figs) and Tabla No. 6 size (choice size) 16h0 Inch to, but

IIB (Defects in Black Figs). not including, 140 inches in width. No. 6 bize (standard size)-Less than 1948

(b) “ U. S. Grade B" or "U. S. Choice" Inch In width.

is the quality of whole or sliced dried figs

in which Style I, whole figs, are of one Calimyrna

variety and in which Style II, sliced figs, No. 1 size (jumbo size)-16 inches or are of one variety or similar varieties; larger in width.

that are reasonably well-matured with No. 2 size (extra fancy size)--158 inches

not more than 10 percent, by count, of to, but not including, 166 inches in width.

fairly well-matured dried figs; that are No. 3 size (fancy size) -15o Inches to, but

reasonably uniform in size, except for not including, 150 inches in width. No. 4 size (extra choico size)--146 inches

Style I (a), whole, loose, ings and Style to, but not including, 150 Inches in width.

II, sliced figs; that possess a reasonably No. 5 sizo (choice size)-1940 inch to, but uniform typical color; that possess & not including, 14 inches in width.

reasonably good flavor; that are free No. 6 size (standard size)-Less than 15418

from foreign material, and that do not inch in width.

exceed the maximum allowances and Black Mission

limitations as specified in Table I No. 1 size (jumbo size)--1946 inches or

(Moisture) and Table IIIA (Defects in larger in width.

White Figs) and Table IIIB (Defects in No. 2 size (extra fancy size)—1910 inches

Black Figs). to, but not including, 150 inches in width. (c) “U. S. Grade com or “U. 8. Stand

No. 3 size (fancy size)-140 inches to, but ard" is the quality of whole or sliced not including, 1316 inches in width.

dried figs that are of one variety or of No. 4 size (extra choice size)-1960 inch to,

similar varieties; that are fairly wellbut not including, 146 inches in width.

matured with not more than 10 percent, No. 6 size (choice size) -15o inch to, but

by count, of figs that fail to meet the renot including, 15418 inch in width. No. 6 size (standard size)-Less than 1818

quirements for fairly well-matured inch in width.

dried figs; that are fairly uniform in size,

except for Style I (a), whole, loose, figs (b) Ascertaining compliance for a

and Style II, sliced figs; that possess a single size. In ascertaining compliance

fairly uniform typical color; that poswith the size requirements of this sec

sess a typical and normal flavor; that are tion, Style I (a), whole, loose, dried figs

free from foreign material; and that do will be considered as a single size if not

not exceed the maximum allowances and less than 80 percent by count of the figs

limitations as specified in Table I (Moisare of one predominant size and not

ture) and Table IVA (Defects in White more than 14 percent by count of the

Figs) and Table IVB (Defects in Black figs are of a size or sizes smaller than

Figs). that predominating size and not more (d) “Substandard” is the quality of than 6 percent by count of the figs are

dried figs that fail to meet the require. of a size or sizes larger than that pre

ments of “U. S. Grade Co" or “U. 8. dominating size. “Uniformity of size",

Standard." as such, is not a grade requirement for Style I (a), whole, loose, dried figs.

MOISTURE ALLOWANCES $ 52.1025 Grades of dried figs.

$ 52.1026 Moisture allowances for (a) “U.S. Grade A” or “U.S. Fancy" is

grades of dried figs. the quality of whole or sliced dried figs in (a) Moisture limits. Dried figs shall which Style I, whole figs, are of one va not exceed the moisture limits for the riety and in which Style II, sliced figs, grades, color types, styles, and groups are of one variety or similar varieties; designated in Table I of this section. that are well-matured with not more Group I includes figs in containers which than 5 percent, by count, of reasonably do not completely enclose and seal the well-matured dried figs; that are praca figs; such containers include, but are not tically uniform in size, except for Style limited to, wood boxes or fiber boxes. I (a), whole, loose, figs and Style II, Group II includes igs packaged in comsliced figs; that possess a practically pletely sealed packages; such containers uniform typical color; that possess a include, but are not limited to, cellogood flavor; that are free from foreign phane, pliofilm, metal-foil wrapped bags material; and that do not exceed the or cartons, and hermetically-sealed glass maximum allowances and limitations as or metal containers.

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" Except Dried Figs of this group may have a maximum moisture of 30 percent when a safe and suitable mold inhibitor is used. [20 FR. 8683, Nov. 26, 1956, as amended at 82 F.R. 921, Jan, 26, 1967]

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1 Total maximum allowances: Provided, that the appearance or edibility of the product is not more than slightly affected by such defects or by the presence of otherwise defective units.

• Percentages are by count.
: Not applicable to Style II. Sliced figs.

TABLE II B-ALLOWANCES FOR DEFECTS IN BLACK FIGS
(Style I, Whole; Style II, Sliced, except as indicated otherwise)

Grado

Total allowance l-_Not more than a total of

10 percent :

Limitod allowanco-Not more than % of

the total or 5 percent ?

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Damaged by: scars or diseaso, sunburn,
mechanical injury,: visible sugaring, other

similar defects.
Seriously damaged by: scars or disease, sun. Seriously damaged by: scars or disease,

burn, mechanical injury,' other similar sunburn, mechanical injury, other defects.

similar defects.

1 Total maximum allowancos: Provided, that the appearance or edibility of the product is not more than slightly affected by such defects or by the presence of otherwise defective units.

2 Percentages are by count.
3 Not applicable to Style II, Sliced figs.

TABLE III A-ALLOWANCES FOR DEFECTS IN WHITE FIG8
(Style I, Whole; Style II, Sliced, except as indicated otherwise)

Grade

Total allowance 1-Not more than a total of

10 percent

Limited allowance-Not more than 4 of

the total or 5 percent :

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Damaged by: scars or disease, sunburn, me

chanical injury,: visible sugaring, other

similar defects. Seriously damaged by: scars or disease, sun-| Seriously damaged by: scars or disease, burn, mechanical injury, other similar sunburn, mechanical injury, other simidefects.

lar defects.

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1 Total maximum allowances: Provided, That the appearance or edibility of the product is not materially affected by such defects or by the presence of otherwise defective units.

? Percentages are by count.
• Not applicable to Style II, Sliced figs.

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1 Total maximum allowances: Provided, That the appearance or edibility of the product is not seriously affected by such defects or by the presence of otherwise defective units. :Percentages are by count.

Not applicable to Style II, Sliced figs. DEFINITIONS AND EXPLANATIONS OF TERMS shows very good sugary tissue develop8 52.1028 Stages of maturity.

ment that is sirupy and gumlike in con(a) Well matured. A "well-matured" sistency and texture. dried fig means a dried fig which is well

(b) Reasonably well matured. A developed and in which the interior “reasonably well-matured” dried fig

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