the surface of the slice. The individual slice is not more than 34 inch in thickness when measured at the thickest portion; the size of each slice is not more than 2 inches in diameter, measured as aforesaid; and the diameter of the largest slice is not greater than one and onehalf times the diameter of the second smallest slice. (3) Diced potatoes. The units are practically uniform in size and shape; and the aggregate weight of the units which are smaller than one-half of a cube, the units which are larger than a 2-inch cube, and the units which are irregular in shape does not exceed 10 percent of the weight of all units. (4) Shoestring potatoes. The strips of potatoes are practically uniform in thickness and the aggregate weight of all strips less than 1/2 inch in length does not exceed 10 percent of the weight of all the strips. (5) Pieces. The individual units each weigh not less than 2 ounce nor more than 2 ounces and the weight of the largest unit is not more than twice the weight of the second smallest unit. (b) (C) classification. If the canned white potatoes are fairly uniform in size and shape, a score of 14 to 16 points may be given. "Fairly uniform in size and shape" has the following meanings with respect to the various styles of canned white potatoes: (1) Whole potatoes. The size of each whole potato may be more than 2 inches in diameter but not more than 21⁄2 inches in diameter, measured as aforesaid; and the weight of the largest whole potato is not more than four times the weight of the second smallest whole potato. (2) Sliced potatoes. The diameter of any slice is the shortest diameter across the surface of the slice. The individual slice is not more than 1 inch in thickness when measured at the thickest portion; the size of each slice is not more than 21⁄2 inches in diameter, measured as aforesaid; and the diameter of the largest slice is not more than twice the diameter of the second smallest slice. (3) Diced potatoes. The units are fairly uniform in size and shape; and the aggregate weight of the units which are smaller than one-half of a cube, the units which are larger than 34-inch cubes, and the units which are irregular in shape does not exceed 25 percent of the weight of all units. (4) Shoestring potatoes. The strips of potatoes are fairly uniform in thickness and the aggregate weight of all strips less than 1/2 inch in length does not exceed 25 percent of the weight of all the strips. (5) Pieces. The individual units each weigh not less than 1/4 ounce nor more than 3 ounces and the weight of the largest unit is not more than four times the weight of the second smallest unit. (c) (SStd) classification. Canned white potatoes that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 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 limiting rule). § 52.1821 Absence of defects. (a) General. The factor of absence of defects refers to the degree of freedom from harmless extraneous material, grit, peel, blemished units, and mechanical damage. (1) "Harmless extraneous material” means vegetable substances such as weeds, grass, and leaves and any portions thereof that are harmless. (2) "Grit" means sand, and other rough, hard particles of earthy sediment. (3) "Blemished" means affected by brown or black surface or internal discoloration, concentrated areas that are otherwise discolored, discolored eyes, unpeeled eyes, hollow heart, scab, or other means when the blemishes, singly or in combination on a unit, materially affect the appearance or eating quality of the unit. (4) "Seriously blemished" means blemished to such an extent that the appearance or eating quality of the unit is seriously affected. (5) "Mechanical damage" means moderate trimming or gouges due to the trimming of a whole potato which materially affect the appearance of the whole potato. Slight cuts or slight indentations due to trimming are not considered mechanical damage. (6) "Serious mechanical damage" means broken units, serious trimming, or deep gouges due to the trimming of a whole potato which seriously affect the appearance of the whole potato and destroy the conformation of the unit. (b) (A) classification. Canned white potatoes that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" has the following meanings with respect to the various styles of canned white potatoes: (1) Whole. No harmless extraneous material or grit is present; not more than 1/2 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of potatoes that are blemished or seriously blemished and potatoes that possess mechanical damage or serious mechanical damage does not exceed 20 percent of the weight of all the units, but of such 20 percent not more than one-fourth thereof or one potato, whichever is the greater in weight, may be seriously blemished or possess serious mechanical damage. (2) Sliced; pieces. No harmless extraneous material or grit is present; not more than 1⁄2 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of units that are blemished and units that are seriously blemished does not exceed 10 percent of the weight of all the units, but of such 10 percent not more than one-fourth thereof or one unit, whichever is the greater in weight, may be seriously blemished. (3) Diced; shoestring. No harmless extraneous material or grit is present; not more than 2 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of units that are blemished and units that are seriously blemished does not exceed 4 percent of the weight of all the units, but of such 4 percent not more than one-fourth thereof may be seriously blemished. (c) (C) classification. If the canned white potatoes are fairly free from defects, a score of 28 to 33 points may be given. Canned white potatoes 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" has the following meanings with respect to the various styles of canned white potatoes: (1) Whole. Not more than 1 small piece of harmless extraneous material for each 20 ounces of net weight may be present; not more than a trace of grit may be present; not more than 1 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of potatoes that are blemished or seriously blemished, and potatoes that possess mechanical damage, or serious mechanical damage does not exceed 30 percent of the weight of all the units, but of such 30 percent not more than one-third thereof or one potato, whichever is the greater in weight, may be seriously blemished or possess serious mechanical damage. (2) Sliced; pieces. Not more than 1 small piece of harmless extraneous material for each 20 ounces of net weight may be present; not more than a trace of grit may be present; not more than 1 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of all units that are blemished or seriously blemished does not exceed 15 percent of the weight of all the units, but of such 15 percent not more than one-third thereof or one unit, whichever is the greater in weight, may be seriously blemished. (3) Diced; shoestring. Not more than 1 small piece of harmless extraneous material for each 20 ounces of net weight may be present; not more than a trace of grit may be present; not more than 1 square inch, in the aggregate, of peel may be present for each 20 ounces of net weight; and the aggregate weight of units that are blemished and units that are seriously blemished does not exceed 6 percent of the weight of all the units, but of such 6 percent not more than onethird thereof may be seriously blemished, (d) (SStd) classification. Canned white potatoes that fail to meet the re Canned white (a) (A) classification. potatoes that possess a good texture may be given a score of 17 to 20 points. "Good texture" means that the texture of the potatoes is typical of properly prepared and properly processed potatoes and that the potatoes are firm and possess a fine and even grain and may possess not more than a slight amount of sloughing that does not materially affect the appearance of the product. (b) (C) classification. If the canned white potatoes possess a fairly good texture, a score of 14 to 16 points may be given. Canned white potatoes 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 texture" means that the potatoes may be variable in texture, may be slightly coarse-grained, may be slightly hard, may be slightly soft, or may possess more than a slight amount of sloughing or more than a slight amount of disintegration, provided the amount of sloughing or disintegration does not seriously affect the appearance of the product. (c) (SStd) classification. Canned white potatoes that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule). LOT INSPECTION AND CERTIFICATION § 52.1823 Ascertaining the grade of a lot. The grade of a lot of the processed product 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 to 52.87). [22 F. R. 3547, May 22, 1957] 1 Subpart-United States Standards for Grades of Processed Raisins AUTHORITY: §§ 52.1841 to 52.1851 issued under sec. 205, 60 Stat., 1090, as amended (7 U.S.C. 1624). SOURCE: 39 FR 32004, Sept. 4, 1974, unless otherwise noted. PRODUCT DESCRIPTION, SUMMARY OF TYPES § 52.1841 Product description. Processed raisins are dried grapes of the Vinifera varieties, such as Thompson Seedless (Sultanina), Muscat of Alexandria, Muscatel Gordo Blanco, and Sultana. The processed raisins are prepared from clean, sound, dried grapes; are properly stemmed and capstemmed except for cluster or uncapstemmed raisins; and are sorted or cleaned, or both, and except for cluster or uncapstemmed raisins are washed in water to assure a wholesome product. 1 Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with applicable State laws and Regulations. (6) Soda-dipped Seeded (Valencia). (d) Type IV-Mixed types. A mixture of two or more different types (varieties) of raisins including sub-types outlined in this section but other than (1) mixtures containing Layer (or Cluster) Muscats, (2) mixtures containing Unseededuncapstemmed Muscats, and (3) mixtures of Seeded and Unseeded Muscats. [39 FR 32004, Sept. 4, 1974; 39 FR 34393, Sept. 25, 1974] TYPE I-THOMPSON SEEDLESS RAISINS; SIZES, COLORS, GRADES The size designations and measurement requirements for the respective sizes are: (a) "Select" size raisins means that not more than 60 percent, by weight, of all the raisins will pass through round perforations 22/64 inch in diameter, but not more than 10 percent, by weight, of all the raisins may pass through round perforations 20/64 inch in diameter. (b) "Small" (or "midget") size raisins means that 95 percent, by weight, of all the raisins will pass through round perforations 24/64 inch in diameter, and not less than 70 percent, by weight, of all raisins will pass through round perforations 22/64 inch in diameter. (c) "Mixed" size raisins means a mixture which does not meet either the requirements for "select" size or for "small" (or "midget") size. § 52.1844 Colors of Sulfur Bleached and Golden Thompson Seedless raisins. The color of Sulfur Bleached and Golden Seedless Thompson Seedless Raisins is not a factor of quality for the purposes of these grades. The color requirements applicable to the respective color designations are as follows: (a) "Well-bleached color" (or "extra fancy color") means that the raisins are practically uniform in color and may range from yellow or golden to light amber color with a predominating yellow or golden color and that not more than 2 of 1 percent, by weight, of all the raisins may be definitely dark berries. (b) "Reasonably well-bleached color" (or "fancy color") means that the raisins are reasonably uniform in color and may range from yellow or golden or greenish yellow to light amber wherein the predominating color may be greenish yellow or light amber and that not more than 3 percent, by weight, of all the raisins may be definitely dark berries. (c) "Fairly well-bleached color" (or "extra choice color") means that the raisins are fairly uniform in color and may range from yellow or greenish yellow to amber or light greenish amber and that not more than 6 percent, by weight, of all the raisins may be definitely dark berries. (d) "Bleached color" (or "choice color") means that the raisins may be variable in color and may range from yellowish green to dark amber or dark greenish amber; that not more than 15 percent, by weight, of all the raisins may be definitely dark berries in Sulfur Bleached; that not more than 20 percent, by weight, of all the raisins may be definitely dark berries in Golden Seedless. (e) "Definitely dark berries" means raisins which are definitely darker than dark amber and characteristic of naturally "raisined” grapes. Dipped raisins have a good typical color; that have a good characteristic flavor; that show development characteristics of raisins prepared from well-matured grapes with not less than 80 percent, by weight, of raisins that are well-matured or reasonably well-matured raisins, and not more than 1 percent, by weight, of select and mixed size raisins and 2 percent, by weight, of small (midget) size raisins may have substandard development (including undeveloped raisins); that contain not more than 18 percent, by weight, of moisture; and that meet the following additional requirements as also outlined in Table I of this subpart: (1) Not more than 1 piece of stem per 96 ounces of raisins may be present; (2) Not more than 15 capstems per 16 ounces of raisins may be present; (3) Not more than 2 percent, by weight, of select size raisins; 1 percent, by weight, of mixed size and small (midget) size raisins may be undeveloped; (4) Not more than 4 percent, by weight, of raisins may be discolored, damaged, or moldy; Provided, That not more than 2 percent, by weight, may be damaged, and not more than 2 percent, by weight, may be moldy; (5) Not more than 5 percent, by weight, of raisins may be sugared. (6) The appearance or edibility of the product may not be affected by slightly discolored raisins or raisins damaged by fermentation or any other defect not previously described; and (7) No grit, sand, or silt of any consequence may be present that affects the appearance or edibility of the raisins. (b) "U.S. Grade B" or "U.S. Choice" is the quality of Thompson Seedless Raisins that have similar varietal characteristics; that in Unbleached and Soda Dipped raisins have a reasonably good typical color; that have a good characteristic flavor; that show development characteristics of raisins prepared from reasonably well-matured grapes with not less than 70 percent, by weight, of raisins that are well-matured or reasonably well-matured raisins and not more than 12 percent, by weight, of select size raisins, 2 percent, by weight, of mixed size raisins, and 3 percent, by weight, of small (midget) size raisins have substandard development (including unde veloped raisins); that contain not more than 18 percent, by weight, of moisture; and that meet the following additional requirements as also outlined in Table I of this subpart: (1) Not more than 2 pieces of stem per 96 ounces of raisins may be present; (2) Not more than 25 capstems per 16 ounces of raisins may be present; (3) Not more than 2 percent, by weight, of select size raisins; 1 percent, by weight, of mixed size raisins; and 2 percent, by weight, of small (midget) size raisins may be undeveloped; (4) Not more than 6 percent, by weight, of raisins may be discolored, damaged, or moldy; Provided, That not more than 3 percent, by weight, may be damaged, and not more than 3 percent, by weight, may be moldy; (5) Not more than 10 percent, by weight, of raisins may be sugared; (6) The appearance or edibility of the product may not be more than slightly affected by slightly discolored raisins or raisins damaged by fermentation or any other defect not previously described; and (7) No grit, sand, or silt of any consequence may be present that affects the appearance or edibility of the raisins. (c) "U.S. Grade C" or "U.S. Standard" is the quality of Thompson Seedless Raisins that have similar varietal characteristics; that in Unbleached and Soda Dipped raisins have a fairly good typical color; that have a fairly good flavor; that show development characteristics of raisins prepared from fairly well-matured grapes with not less than 55 percent, by weight, of raisins that are wellmatured or reasonably well-matured raisins, and not more than 2 percent, by weight, of select size raisins; 3 percent, by weight, of mixed size raisins; or 5 percent, by weight, of small (midget) raisins may have substandard development (including undeveloped raisins); that contain not more than 18 percent, by weight, of moisture; and that meet the following additional requirements as also outlined in Table I of this subpart; (1) Not more than 4 pieces of stem per 96 ounces of raisins may be present; (2) Not more than 35 capstems per 16 ounces of raisins may be present; (3) Not more than 3 percent, by weight, of small (midget) size raisins |