Grades of seedless raisins.

§ 52.1846 Grades of seedless raisins. (a) “U.S. Grade A” is the quality of seedless raisins that have similar varietal characteristics; that 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; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in Table I of this subpart. (b) “U.S. Grade B” is the quality of seedless raisins that have similar varietal characteristics; that 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; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in Table I of this subpart. (c) “U.S. Grade C” is the quality of seedless raisins that have similar varietal characteristics; that 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 well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in Table I of this subpart. (d) “Substandard” is the quality of seedless raisins that fail to meet the requirements of U.S. grade C. [43 FR 51754, Nov. 7, 1978. Redesignated at 46 FR 63203, Dec. 31, 1981] Table I—Allowances for Defects in Type I, Seedless Raisins and Type II, Golden Seedless Raisins Defects U.S. Grade A U.S. Grade B U.S. Grade C Maximum count (per 96 ounces) Pieces of stem 1       2       4       Maximum count (per 16 ounces) Capstems 15       25       35       Maximum (percent by weight) Sugared 5       10       15       Discolored, damaged or moldy raisins 4       6       9       Provided these limits are not exceeded: Damaged 2       3       5       Moldy 2       3       4       Total Substandard development and undeveloped: Selected size 1       1 1/2        2       Mixed size 1       2       3       Small size 2       3       5       Appearance or edibility of product Slightly discolored or damaged by fermentation or any other defect not described above May not be affected May not be more than slightly affected May not be materially affected. Grit, sand, or silt None of any consequence may be present that affects the appearance or edibility of the product Not more than a trace may be present that affects the appearance or edibility of the product. [41 FR 34751, Aug. 17, 1976. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981, as amended at 81 FR 40780, June 23, 2016] Type II—Golden Seedless Raisins