(b) Beans, lima: Any single varietal type;

(c) Carrots: Diced style, predominantly of % inch to 1⁄2 inch cubes;

(d) Corn, sweet: Golden (or Yellow) in whole kernel style;

(e) Peas: Early type or sweet type. § 52.2133 Recommended proportions of ingredients.

It is recommended that frozen mixed vegetables consist of three, four, or five basic vegetables in the following proportions:

(a) Three vegetables. A mixture of three basic vegetables in which any one vegetable is not more than 40 percent by weight of all the frozen mixed vegetables.

(b) Four vegetables. A mixture of four basic vegetables in which none of the vegetables is less than 8 percent by weight nor more than 35 percent by weight of all the frozen mixed vegetables.

(c) Five vegetables. A mixture of five basic vegetables in which none of the vegetables is less than 8 percent by weight nor more than 30 percent by weight of all the frozen mixed vegetables.

§ 52.2134 Grades of frozen mixed vegetables.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics; in which all vegetables possess a good color, are practically free from defects, possess & good character, possess a good flavor and odor; and that score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" or "U.S. Extra Standard" is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics;

in which all vegetables possess a reasonably good color, are reasonably free from defects, possess a reasonably good character, possess a good flavor and odor; and that score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade C" or "U. S. Standard" is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics; in which all vegetables possess a fairly good color, are fairly free from defects, possess a fairly good character, possess a fairly good flavor and odor; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of frozen mixed vegetables that fail to meet the requirements of U. S. Grade C or U. S. Standard.

(c) The scores for the factors of color, absence of defects, and character (with respect to each individual vegetable prior to cooking) are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, and representative samples of the product are cooked to ascertain tenderness of the frozen mixed vegetables, collectively, before final evaluation of the score for character. Flavor and odor are also ascertained on the cooked product.

(d) "Good flavor and odor" means that the product and each basic vegetable after cooking has a good, characteristic normal flavor and odor, free from ob

jectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor and odor" means that the product after cooking may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§ 52.2136 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 which is scored is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

(a) General. The factor of color refers to the general brightness of all the combined vegetables and to the colors of lima beans, if a component in the mixture, as follows:

(1) "Green" with respect to thinseeded types (with skins removed), such as Henderson Bush and Thorogreen varieties, and with respect to thickseeded types (with skins on), such as Fordhook variety, means that the color of not less than 50 percent of the surface area of the individual lima bean possesses as much or more green color as Plate 18, K-5, illustrated in the First Edition of Maerz and Paul's Dictionary of Color.

(2) "Green" with respect to thickseeded Baby Potato type (with skins on), such as Baby Potato, Baby Fordhook, and Evergreen varieties, means that the color of not less than 50 percent of the surface area of the individual lima bean possesses as much or more green color as Plate 18, J-3, illustrated in the First Edition of Maerz and Paul's Dictionary of Color.

(3) "White" for the respective varietal types (with skins removed or with skins on, as the case may be) means that more than 50 percent of the surface area of the individual lima bean possesses less green color than Plate 18, E-1, as illustrated in the First Edition of Maerz and Paul's Dictionary of Color.

(b) (A) classification. Frozen mixed vegetables which possess a good color may be given a score of 18 to 20 points "Good color" means that the combined basic vegetables as a mass and the individual basic vegetables are bright and characteristic of young or tender vegetables that have been properly prepared

and properly processed; that any pieces of vegetable material used for garnish are reasonably bright; and that lima beans, if present, possess a bright typical color for the varietal type and meet the following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed): Thick-seeded Baby Potato type (with skins on). 90 percent or more, by count, of all the lima beans are "green"; and the balance may be lighter in color or may be white or combinations thereof.

(2) Thick-seeded type (with skins on). 85 percent or more, by count, of all the lima beans are "green"; and the balance may be lighter in color but not more than 5 percent, by count, of all the lima beans may be white.

(c) (B) classification. If the frozen mixed vegetables possess a reasonably good color, a score of 16 or 17 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the combined basic vegetables as a mass and the individual basic vegetables are reasonably bright and characteristic of reasonably young or reasonably tender mixed vegetables that have been properly prepared and properly processed; that any pieces of vegetable material used for garnish may be only fairly bright but are not off color for any reason; and that lima beans, if present, possess a reasonably bright typical color for the varietal type and meet the following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed): Thick-seeded Baby Potato type (with skins on). 65 percent or more, by count, of all the lima beans are "green"; and the balance may be lighter in color or may be white or combinations thereof.

(2) Thick-seeded type (with skins on). 60 percent or more, by count, of all the lima beans are "green"; and the balance may be lighter in color but not more than 5 percent, by count, of all the lima beans may be white.

(d) (C) classification. If the frozen mixed vegetables possess a fairly good color, a score of 14 or 15 points may be given. Frozen mixed vegetables 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 combined basic vegetables as a mass and the individual basic vegetables are fairly bright and characteristic of mixed vegetables that have been properly prepared and properly processed; that any pieces of vegetable material used for garnish may be only fairly bright but are not off color for any reason; and that lima beans, if present, possess a fairly bright typical color for the varietal type and meet the following additional color requirements for the respective types:

(1) Thin seeded type (with skins removed): Thick-seeded Baby Potato type (with skins on). More than 35 percent, by count, of all the lima beans are lighter than "green" including lima beans that may be white.

(2) Thick-seeded type (with skins on). More than 40 percent, by count, of all the beans are lighter than “green” but no more than 20 percent, by count, of all the lima beans may be white.

(e) (SStd) classification. If the frozen mixed vegetables fail to meet the requirements of paragraph (d) of this section, a score of 0 to 13 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2138 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from harmless extraneous vegetable materials, slightly damaged units, moderately damaged units, seriously damaged units, and any other defects which detract from the appearance or edibility of the product.

(1) "Harmless extraneous vegetable material" means any vegetable substance other than from any of the basic vegetables or garnish and any portions of the basic vegetables which are normally removed in preparation for processing. Such materials include, but are not limited to, "smail pieces" and "large pieces" as follows:

(1) A "small piece of harmless extraneous vegetable material" is any piece or unit of such material similar in shape and the equivalent in size or smaller than 346 square inch of leafy material or loose pieces of pods from peas or lima beans, tough or woody stems of any size other than unstemmed units of green or wax

beans, 4-inch cube of corn cob mateial, 1⁄2 square inch of corn husk, and 3/8-inch diameter thistle buds;

(ii) A "large piece of harmless extraneous vegetable material" is any piece or unit of such material similar in shape and larger in size than the equivalent of an applicable kind of "small piece of harmless extraneous vegetable material."

(2) "Slightly damaged unit" means any unit of the basic vegetable or garnish that is affected by slight blemishes, slight discoloration, or similar injury that are noticeable but do not materially affect the appearance or edibility of the unit, and includes, but is not limited to, light discoloration of the hilum of lima beans or other light discoloration of the skin which does not penetrate into the cotyledon of lima beans.

(3) "Moderately damaged unit" means any unit of a basic vegetable or garnish that is affected by blemishes, discoloration, or any other similar injury that materially affects the appearance or edibility of the unit and has the following specific meanings for the respective vegetables:

(i) Beans, green or wax. Any unit blemished by discoloration or by other means which in the aggregate exceeds the area of a circle 1⁄2 inch in diameter.

(ii) Beans, lima. A bean or portion thereof that is spotted or otherwise deflnitely discolored or that is blemished by means other than light discoloration.

(iii) Carrots. Any unit possessing an unpeeled area greater than the area of a circle % inch in diameter; and any unit blemished by internal or external discoloration, by sunburn or green color, or by other means.

(iv) Corn. Any kernel or portion thereof that possesses serious brown or black discoloration.

(v) Peas. Any spotted pea or any offcolored pea (such as brown, gray, cream, or yellow-white) that is abnormally defective and that definitely lacks any tinge of green color.

(vi) Garnish. Any piece blemished by discoloration or by other means which in the aggregate exceeds the area of a circle % inch in diameter.

(4) "Seriously damaged unit" means any unit of the basic vegetable or garnish, other than damaged corn kernels, that is damaged to the extent that the appearance and edibility of the unit is seriously affected and includes, but is not limited to, "shriveled" lima beans that are materially wrinkled and not of

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normal plumpness; "sprouted" lima beans that show an external shoot protruding beyond the cotyledon and skin; and any unit with brown or very black or very dark spots and similar injury regardless of the area affected.

(5) "Other defects" means any defects not specifically mentioned that affect the appearance or edibility of the product, and include, but are not limited to the following:

(1) Beans, green or wax. Loose seeds and portions thereof; and pod sections with very ragged edges, that are partially broken or split, or that are markedly shorter or longer than the predominating lengths of the cut units;

(ii) Beans, lima. Mashed beans, broken beans, loose cotyledons, loose skins, and any portions thereof;

(iii) Carrots. Crushed, broken, cracked, or irregularly shaped units; units with excessively frayed edges and surfaces; and units markedly smaller than one-half the volume of, or markedly larger than, the predominating size of cubes;

(iv) Corn. Crushed kernels, ragged kernels, loose skins, and dark and objectionable pieces of silk more than 1⁄2 inch in length; and

(v) Peas. Mashed peas, broken peas, loose cotyledons, loose skins, and any portions thereof.

(b) (A) classification. Frozen mixed vegetables that are practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" means that there may be present no more than the following defects within the limits stated:

(1) No large pieces of harmless extraneous vegetable material, but 1 small piece of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than 16 ounces, of frozen mixed vegetables: Provided, That the combined weight of all the harmless extraneous material is not more than 2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 3 moderately damaged units and seriously damaged units for each 3 ounces of frozen mixed vegetables of which 1 unit for each 4 ounces of frozen mixed vegetables may be seriously damaged: Provided, That slightly damaged, moderately damaged, and seriously damaged units, either singly or in combination, do not affect materially

the appearance or edibility of the frozen mixed vegetables; and

(3) Other defects, individually or collectively, do not affect more than slightly the appearance of the frozen mixed vegetables.

(c) (B) classification. If the frozen mixed vegetables are reasonably free from defects, a score of 32 to 35 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that there may be present no more than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than 16 ounces, of frozen mixed vegetables: Provided, That the combined weight of all the harmless extraneous material is not more than 2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 4 moderately damaged units and seriously damaged units for each 3 ounces of frozen mixed vegetables of which 1 unit for each 3 ounces of frozen mixed vegetables may be seriously damaged: Provided, That slightly damaged, moderately damaged, and seriously damaged units, either singly or in combination, do not affect materially the appearance or edibility of the frozen mixed vegetables; and

(3) Other defects, individually or collectively, do not affect materially the appearance of the frozen mixed vegetables.

(d) (C) classification. If the frozen mixed vegetables are fairly free from defects, a score of 28 to 31 points may be given. Frozen mixed vegetables 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 that there may be present no more than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than

16 ounces, of frozen mixed vegetables: Provided, That the combined weight of all the harmless extraneous material is not more than 2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 5 moderately damaged units and seriously damaged units for each 3 ounces of frozen mixed vegetables of which 1 unit for each 2 ounces of frozen mixed vegetables may be seriously damaged: Provided, That slightly damaged, moderately damaged, and seriously damaged units; either singly or in combination, do not seriously affect the appearance or edibility of the frozen mixed vegetables; and

(3) Other defects, individually or collectively, do not seriously affect the appearance of the frozen mixed vegetables.

(e) (SStd) classification. If the frozen mixed vegetables fail to meet the requirements of paragraph (d) of this section, a score of 0 to 27 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2139 Character.

(a) General. The factor of character refers to the texture, the maturity, and the degree of development of the pods and seeds in green beans or wax beans; the tenderness of lima beans; the tenderness and the degree of freedom from stringy or coarse fibers in carrots; the tenderness and maturity or starchiness of the corn; the tenderness or maturity of the peas; and to the tenderness of the combined frozen mixed vegetables after cooking.

(b) Interpretation of terms. Unless indicated otherwise, the interpretation of the terms with respect to tenderness, texture, maturity, and development of the individual vegetables prior to cooking are the same as those in the applicable United States Standards for Grades of the frozen product.

(c) (A) classification. Frozen mixed vegetables which collectively and individually possess a good character may be given a score of 36 to 40 points. "Good character" means that the combined vegetables after cooking are tender and that the individual vegetables prior to cooking meet the following requirements: