(b) "Placed (or stick) pack" means green olives packaged in such a manner as to indicate that the individual olives have been carefully positioned in a definite pattern.

§ 52.5443 Styles of green olives.

(a) "Whole" or "plain" green olives are those which have not been pitted.

(b) "Pitted" green olives are those from which the pits have been removed. (c) "Stuffed" green olives are pitted green olives that have (1) pimiento; (2) onion; (3) almond; (4) celery; or (5) any other suitable ingredient stuffed into the pit cavity.

(d) "Halved" green olives are pitted green olives that have been cut lengthwise into two approximately equal parts.

(e) "Sliced" green olives are pitted green olives cut into parallel slices of fairly uniform thickness.

(f) "Chopped" or "Minced" (or "Relish-type") green olives are small random-sized cut pieces or cut bits prepared from pitted green olives.

(g) "Broken pitted" or "Salad pack" green olives are pitted olives-broken or stuffed-that have not been cut or sliced. [31 F.R. 14249, Nov. 4, 1966, as amended at 31 F.R. 15019, Nov. 30, 1966]

§ 52.5444 Grades of green olives.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of whole, pitted, stuffed, halved, and sliced green olives that: (1) Have similar varietal characteristics; (2) have normal flavor and odor; (3) have good color; (4) are practically uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are practically free of defects; (6) have good character; and (7) 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. Choice") is the quality of whole, pitted, stuffed, halved, sliced, and chopped or minced styles of green olives that: (1) Have similar varietal characteristics; (2) have normal flavor and odor; (3) have reasonably good color; (4) are reasonably uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are reasonably free of defects; (6) have reasonably good character; and (7) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "US. Grade C" (or "U.S. Standard") is the quality of whole, pitted,

or

stuffed, halved, sliced, chopped, minced, and broken pitted styles of green olives that: (1) Have similar varietal characteristics; (2) have normal flavor and odor; (3) have fairly good color; (4) are fairly uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are fairly free of defects; (6) have fairly good character; and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of any style of green olives that fails to meet the applicable requirements of U.S. Grade C. SIZE DESIGNATIONS

§ 52.5445 Sizes of whole style green olives.

(a) General. (1) The count for green olives is calculated on the basis of the drained weight of the olives from all sample units comprising the sample.

(2) The "counts per pound" in Table I are expressed as a range in count from the minimum to maximum number for a stated size. Where a single approximate count per pound is stated, it is an additional expression representing the approximate midpoint within the count range.

(3) The "approximate counts per kilo" in Table I are alternative or supplemental expressions to "counts per pound" but are not exact equivalents. Where two or more count ranges are stated for an illustrated size, any of such count ranges may be used to describe the size illustrated.

(b) Determining compliance—(1) Single size. Green olives shall be considered of a single size designation if the olives:

(i) Are at least fairly uniform in size as defined in §52.5452(d); and

(ii) Approximate the size illustrated in Table I; and

(iii) Are within the count range for such size.

(2) Mixed sizes. Green olives shall be considered "Mixed sizes" when the olives are not classifiable as a single size.

§ 52.5446 Size of pitted and stuffed styles of green olives.

The size designation for pitted and stuffed styles of green olives shall be that of the single size or a blend of sizes which conforms most closely to the size or sizes illustrated in Table I.

9

container contents upon a U.S. Standard No. 8 sieve, of proper diameter, containing 8 meshes to the inch (0.0937inch, ±3 percent, square openings) so as to distribute the product evenly, inclining the sieve slightly to facilitate drainage, and allowing to drain for 2 minutes. The drained weight is the weight of the sieve and olives minus the weight of the dry sieve. A sieve 8 inches in diameter is used for the equivalent of 1-quart size containers and smaller, and a sieve 12 inches in diameter for larger containers.

mended minimum drained weights. Compliance with the recommended minimum drained weights for green olives 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:

(a) The average of the drained weights from all of the containers meets the recommended minimum drained weight; and

(b) The drained weights from the containers which do not meet the minimum recommended drained weight are within the range of variability for good commercial practice.

FACTORS OF QUALITY

§ 52.5449 Ascertaining the grade of a sample unit.

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

(1) Factor not rated by score points. (1) Flavor and order.

(2) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given each factor are: (1) Color..

(1) Uniformity of size__. (111) Absence of defects--(iv) Character__

Total score.

20

20

30

30

100

§ 52.5450 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

(a) General. The evaluation of color shall be determined immediately after the container has been opened and, as applicable for the style, is based upon the exterior color, the interior flesh color, and general appearance. The exterior color of "halved" style is determined on the uncut surfaces.

olives

(b) (A) Classification. Green that have good color may be given a score of 18 to 20 points. "Good color" has the following meaning for the applicable styles:

(1) Whole; pitted; stuffed; halved. The olives have a practically uniform bright yellow-green to green exterior color that is characteristic of the variety, a light colored flesh, and not more than 5 percent, by count, of the olives or units thereof may vary from such color that is typical of the variety from which prepared: Provided, That in stuffed style or when garnish is added the stuffing or garnish shall have a good characteristic color typical of the product used.

(2) Sliced. The general color of the olives is normal and typical of these styles prepared from olives having at least reasonably good color and when garnish is added the garnish shall have a good characteristic color typical of the product used.

(c) (B) Classification. Green olives that have reasonably good color may be given a score of 16 or 17 points. "Reasonably good color" has the following meaning for the applicable styles:

(1) Whole; pitted; stuffed; halved. The olives have a reasonably uniform yellow-green to green exterior color, a light colored flesh, and not more than 10 percent, by count, of the olives or units thereof may vary from such color that is typical of the variety from which prepared: Provided, That in stuffed style

or when garnish is added the stuffing or garnish shall have a reasonably good characteristic color typical of the product

used.

The

(2) Sliced; chopped or minced. general color of the olives is normal and typical of the styles prepared from olives having at least fairly good color and when garnish is added the garnish shall have a reasonably good characteristic color typical of the product used.

(d) (C) Classification. Green olives that have fairly good color may be given a score of 14 or 15 points. Green olives that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good color" has the following meaning for the applicable styles:

(1) Whole; pitted; stuffed; halved. The olives have a fairly uniform yellowgreen to green exterior color, may have a variable colored flesh, and not more than 20 percent, by count, of the olives or units thereof may vary from such color that is typical of the variety from which prepared: Provided, That in stuffed style or when garnish is added the stuffing or garnish shall have a fairly good characteristic color typical of the product used.

(2) Sliced; chopped or minced. The general color of the olives is normal and varies more markedly than these styles prepared from olives with fairly good color.

(3) Broken pitted. The general color of the olives is normal and may be variable, but is typical of this style prepared from olives with good, reasonably good, or fairly good color.

Green

(e) (SStd) Classification. olives that are extremely dull grey-green, dark, oxidized, or have other abnormal color or that fail to meet the requirements of paragraph (d) 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). § 52.5452 Uniformity of size.

(a) General. (1) Uniformity of size refers to the variation in diameters of whole, pitted, and stuffed styles. “Diameter" means the shortest measurement at the greatest diameter thickness of the olive when measured at right angles to the pit or pit cavity.

(2) The factor of uniformity of size ts not applicable to mixed sizes or to halved, sliced, chopped or minced, and

broken pitted styles; and is not scored. For mixed sizes and these styles the sum of the scores for the other factors (color, defects, and character) is multiplied by 10 and divided by 8, dropping any fractions, to determine the total score.

(b) (A) Classification. Whole, pitted, and stuffed style green olives of a single size that are practically uniform in size may be given a score of 18 to 20 points. "Practically uniform in size" means that of all the olives, the variation in diameters does not exceed 1⁄2 inch; and in 90 percent, by count, that are most uniform in diameter, the olive with the largest diameter does not exceed the olive with the smallest diameter by more than e inch.

(c) (B) Classification. Whole, pitted, and stuffed style green olives of a single size that are reasonably uniform in size may be given a score of 16 or 17 points. "Reasonably uniform in size" means that of all the olives, the variation in diameters does not exceed 6 inch; and in 80 percent, by count, that are most uniform in diameter, the olive with the largest diameter does not exceed the olive with the smallest diameter by more than 6 inch. Green olives of subpetite size (or olives of whole style that count 181 to 220 per pound) shall not be graded above U.S. Grade B or U.S. Choice, regardless of the total score for the product.

(d) (C) Classification. Whole, pitted, and stuffed style green olives of a single size that are fairly uniform in size may be given a score of 14 or 15 points. Green olives that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). “Fairly uniform in size" means that of all the olives, in 60 percent, by count, that are most uniform in diameter the olive with the largest diameter does not exceed the olive with the smallest diameter by more than 16 inch. Olives of whole style that count 221 to 275 per pound shall not be graded above U.S. Grade C or U.S. Standard, regardless of the total score for the product.

(e) (SStd) Classification. Green olives of whole style that have an average count of more than 275 per pound or that otherwise fail to meet the requirements of paragraph (d) 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).

[31 F.R. 14249, Nov. 4, 1966, as amended at 32 F.R. 11467, Aug. 9, 1967]

§ 52.5453 Absence of defects.

(a) General. Absence of defects refers to the degree of freedom from harmless extraneous material, pit material, stems and portions thereof, blemishes, wrinkles, mutilated olives, internal gas pockets, and from any other defects which affect the appearance or edibility of the product.

(b) Definitions of defects—(1) Harmless extraneous material. "Harmless extraneous material" means any vegetable substance that is harmless.

(2) Pit material. "Pit material" is classified as follows:

(i) "Pit" means any whole pit in other than whole olives, whether loose or partially attached to the flesh.

(ii) "Piece of pit" means any portion of pit regardless of size in pitted, stuffed, halved, sliced, or broken pitted styles.

(iii) "Fragments of pit" means any portion of pit in chopped or minced style that weighs more than 5 milligrams.

(3) Stem. A "stem" or any portion thereof that measures 32 inch or less from the shoulder of the olive is not considered a defect. Stems are classified as follows:

(1) A "minor stem" is a stem or portion thereof that measures more than 332 inch, but not more than 32 inch, from the shoulder of the olive.

(ii) A "major stem" is a stem or portion thereof that measures more than 532 inch from the shoulder of the olive.

(4) Blemishes. "Blemishes" mean dark-colored surface marks which may or may not penetrate into the flesh or internal discoloration. Blemishes are classified as follows:

(1) "Insignificant blemishes" are surface marks which do not penetrate perceptibly into the flesh and which individually or collectively do not more than slightly affect the appearance of the olive or unit.

(ii) "Minor blemishes" are surface marks which do not penetrate perceptibly into the flesh and which individually or collectively materially affect the appearance of the olive or unit.

(iii) "Major blemishes" include:

(a) Surface marks or similar injury which may or may not be associated with a soft texture below the skin and which individually or collectively seriously affect the appearance or edibility, or both, of the olive or unit;

(b) Surface marks or bruises or similar injury which penetrate perceptibly into the flesh and which individually or collectively seriously affect the appearance or edibility, or both, of the olive or unit; and

(c) Internal discolorations of any type, or intensity, involving any portion of the flesh.

(5) Wrinkles. Classification of wrinkles shall be determined while olives are moist and any increase in wrinkling due to dehydration after removing from the container shall not be considered. Wrinkles are classified as follows:

(i) "Insignificant wrinkles" are those which are hairline in appearance and approximate less than 64 inch in width and, regardless of area covered, are not considered as defects.

(ii) "Minor wrinkles" are those which approximate 64 inch but not more than 132 inch in width and cover not more than approximately one-sixth of the area of the olive.

(iii) "Major wrinkles" are: (a) Minor wrinkles which cover more than onesixth of the area on the olive; or (b) are wrinkles which are more than 32 inch in width and cover more than approximately one-sixth of the area of the olive.

(6) Mutilated. A "mutilated" olive in whole, pitted, or stuffed styles means an olive that is so pitter-torn or damaged by other means that the entire pit cavity is exposed or the appearance of the olive is seriously affected to the same degree.

(7) Internal gas pockets. Internal gas pockets that exceed 8 inch in length.

(c) (A) Classification. Green olives of whole, pitted, stuffed, halved, and sliced styles that are practically free of defects may be given a score of 27 to 30 points. "Practically free of defects" means that the green olives are practically free of any defects not specifically mentioned and that these defects may no more than slightly affect the appearance or edibility of the olives; that the packing media of stuffed olives is practically free of detached pieces of stuffing; that the overall appearance of the prod