(a) General. The factor of consistency refers to the extent of the dispersion and size of the fruit or fruit particles throughout, and the gel-like properties of the product.

(b) (A) classification. Fruit preserves (or jams) that possess a good consistency may be given a score of 17 to 20 points. "Good consistency" means that the fruit or fruit particles are dispersed uniformly throughout the product; that the product is a tender gel or may possess no more than a very slight tendency to flow, except that a slightly less viscous consistency may be present when the fruit is chiefly in the form of whole or almost whole units; and that in the following kinds the product does not have a macerated or pureed appearance but in appearance and eating quality consists of whole units or pieces of fruit particles as indicated for the respective kinds, either singly or in combination with any other kind:

(1) Apricot: Halves or pieces or combinations thereof.

(2) Cherry: Whole or almost whole or pieces of pitted cherries or combinations thereof.

(3) Gooseberry: Whole or almost whole berries or combinations thereof. (4) Peach (clingstone and freestone): Slices or pieces or combinations thereof.

(5) Pineapple: Crushed pieces or small pieces or combinations thereof.

(6) Strawberry: Whole or almost whole berries or combinations thereof.

(c) (B) classification. If the fruit preserves (or jams) possess a reasonably good consistency, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" means that the fruit or fruit particles are dispersed reasonably uniformly throughout the product; and that the product may be firm but not rubbery or may be noticeably viscous but not excessively thin.

(d) (SStd) classification. Fruit preserves (or jams) that fail to meet the requirements for paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above

(a) (A) classification. Fruit preserves (or jams) that possess a good color may be given a score of 17 to 20 points. "Good color" means that the color is bright, practically uniform throughout, and characteristic of the variety or varieties of the fruit ingredients; and that the product is free from dullness of color due to any cause (including, but not being limited to, oxidation or improper processing or improper cooling).

(b) (B) classification. If the fruit preserves (or jams) possess a reasonably good color, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the color is reasonably bright, reasonably uniform throughout, and characteristic of the variety or varieties of the fruit ingredients; however, the color may be slightly dull but may not be off color due to oxidation or improper processing or improper cooling or other causes.

(c) (SStd) classification. Fruit preserves (or jams) that for any reason 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 Substandard, regardless of the total score for the product (this is a limiting rule).

(a) General. The factor of absence of defects refers to the degree of freedom, in the applicable kinds, from substances ordinarily removed in the preparation for the manufacture of fruit preserves (or jams) and includes, but is not limited to, caps, leaves, stems, seeds, pits, peel, or any portions thereof; from blemished units, underdeveloped units, or otherwise damaged units; and from any defects not specifically mentioned that affect the appearance or edibility of the product.

(1) A "cluster of cap stems" means three or more joined cap stems.

(2) A "cap" means a loose or attached full cap or a portion of a cap to which at least one sepal-like bract or portion thereof is attached. A short stem that

is attached to a cap is considered a part of that cap.

(3) A "short stem" means a stem that is % inch or less in length and which may include the center portion of a cap to which no sepal-like bract or portion thereof is attached. A short stem that is attached to a cap is considered a part of that cap.

(4) A "small stem" means a stem that is longer than 8 inch but not more than 1/4 inch in length. A small stem that is attached to a cap is considered as a defect separate from that cap.

(5) A "medium stem" means a stem that is longer than 1⁄4 inch but not more than 1⁄2 inch in length. A medium stem that is attached to a cap is considered as a defect separate from that cap.

(6) A "long stem" means a stem that is longer than 1⁄2 inch in length. A long stem that is attached to a cap is considered as a defect separate from that cap.

(7) A "woody base-stem" means any stem in grape preserves (or jams) with an enlarged woody base approximating 16 inch or more in diameter.

(8) "Peel" means, with respect to those fruits, such as apples and peaches, that are commonly prepared for the manufacture of fruit preserves (or jams) by the removal of the skin or peel, any skin or peel whether or not it is attached.

(9) "Seeds" means, with respect to those fruits, such as apples, grapes, and pears, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the seeds, the seeds of such fruit. "Seeds" in fruit preserves (or jams) prepared from citrus fruits means any seed or any portion thereof, whether or not fully developed, that measures more than 3/16 inch in any dimension. Seeds are not considered as defects in fruit preserves (or jams) prepared from such fruits as figs and tomatoes.

(10) "Pit" means, with respect to those fruits, such as apricots, cherries, plums, and peaches, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the pits, a whole, intact pit. Portions of pits include:

(i) A "piece of pit" which means any portion of a pit that is more than 1⁄2 inch in any dimension;

(ii) A "small piece of pit" which means any portion of a pit that is not less than 4 inch nor more than 1⁄2 inch in any dimension;

(iii) And a "pit fragment" which means any portion of a pit that is less than 1/4 inch in any dimension.

(11) "Blemished, underdeveloped, or otherwise damaged" means units of fruit in which the appearance or edible quality is damaged or blemished because of discolored skin, bruised spots, dark particles, insect or similar injury, hard areas, or units that are hard and shrivelled or damaged by mechanical, pathological, or other injury.

(b) (A) classification. Fruit preserves (or jams) that are practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not materially affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U. S. Grade A as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not materially affect the appearance or edibility of the product.

(c) (B) classification. If the fruit preserves (or jams) are reasonably free from defects, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not seriously affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U. S. Grade B as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not seriously affect the appearance or edibility of the product.

(1) The term "ounces" refers to "ounces of net weight" of any individual container, of the average net weight of all the containers, or of the aggregate net weight of all the containers comprising the sample as may be applicable. The allowances as stated may be interpolated into other equivalents for containers of other sizes or on an aggregate basis.

For

(2) When the unit of the allowance, such as "per 200 ounces", is greater than in individual containers, the net weight of all containers in the sample may be aggregated to arrive at the approximate quantity by which to determine compliance with the stated allowance. example, in a lot consisting of approximate 8-oz. net weight containers and with defects permitted in "1 per 200 ounces", such defect would be permitted in a total of not less than twenty-five 8-oz. containers (approximately 200 ounces in the aggregate).

(3) An occasional defect may be permitted if all the containers in a sample in the aggregate constitute a net weight less than the unit of allowance, provided such defect, singly or in combination with other defects, no more than slightly affects the appearance or edibility of the product.

(a) (A) classification. Fruit preserves (or jams) that possess a good flavor may be given a score of 34 to 40 points. "Good flavor" means:

(1) that the product possesses a good and distinct flavor; and

(2) that the flavor is characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients.

(b) (B) classification. If the fruit preserves (or jams) possess a fairly good flavor, a score of 28 to 33 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor" means:

(1) that the product possesses a flavor reasonably characteristic of the applicable kind of fruit ingredient or applicable kinds of fruit ingredients; and

(2) may possess a slightly caramelized flavor but is free from any bitter flavor or other objectionable flavor or off flavor of any kind.

(c) (SStd) classification. Fruit preserves (o jams) that fail to meet the

requirements of paragraph (b) of this section may be given a 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 § 52.1122 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]