(a) “U.S. Grade A” is the quality of Layer or Cluster Raisins with Seeds that have similar varietal characteristics; that have a good typical color; that have a good characteristic flavor; that are uniformly cured and show development characteristics of raisins prepared from well-matured grapes; that contain not more than 23 percent, by weight, of moisture; that not less than 30 percent, by weight, of the raisins, exclusive of stems and branches, are 3-Crown size or larger; and that meet the following additional requirements as outlined in table 1 to this section.
(b) “U.S. Grade B” is the quality of Layer or Cluster Raisins with Seeds that have similar varietal characteristics that have a reasonably good typical color; that have a good characteristic flavor; that are uniformly cured and show development characteristics of raisins prepared from reasonably well-matured grapes; that contain not more than 23 percent, by weight, of the moisture, that not less than 30 percent, by weight, of the raisins exclusive of stems and branches, are 3-Crown size or larger; and that meet the additional requirements outlined in table 1 to this section.
(c) “Substandard” is the quality of Layer or Cluster Raisins with Seeds that fail to meet the requirements of U.S. Grade B.
Table 1 to § 52.1853—Allowances for Defects in Layer or Cluster Raisins with Seeds
| Defects
| U.S. Grade A
| U.S. Grade B
|
|---|
| Maximum (percent by weight)
|
| Sugared | 5 | 10
|
| Discolored, damaged, or moldy | 5 | 7
|
| Provided these limits are not exceeded:
| | |
| Damaged | 3 | 4
|
| Moldy | 2 | 3
|
| Substandard development and undeveloped | 2 | 5 |
| Shattered (or loose) individual berries and small clusters of 2 or 3 berries each | Practically free | Reasonably free.
|
| 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. |
| Grit, sand, or silt | None of any consequence may be present that affects the appearance or edibility of the product. |