(a) “U.S. Grade A” is the quality of Sultana 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; and that contain not more than 18 percent, by weight, of moisture, and that meet the additional requirements outlined in table 1 to this section.
(b) “U.S. Grade B” is the quality of Sultana 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; and that contain not more than 18 percent, by weight, of moisture, and that meet the additional requirements as outlined in table 1 to this section.
(c) “U.S. Grade C” is the quality of Sultana 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; that contain not more than 18 percent, by weight, of moisture; and that meet the additional requirements as outlined in table 1 to this section.
(d) “Substandard” is the quality of Sultana Raisins that fail to meet the requirements of U.S. Grade C.
Table 1 to § 52.1855—Allowances for Defects in Sultana Raisins
| Defects
| U.S. Grade A
| U.S. Grade B
| U.S. Grade C
|
|---|
| Maximum count (per 32 ounces)
|
| Pieces of stem | 1 | 2 | 3
|
| Maximum count (per 16 ounces)
|
| Capstems | 10 | 15 | 20
|
| Maximum (percent by weight)
|
| Sugared | 5 | 10 | 15
|
| Discolored, damaged, or moldy | 4 | 6 | 9
|
| Provided these limits are not exceeded:
| | | |
| Damaged | 2 | 3 | 5
|
| Moldy | 2 | 3 | 4
|
| Substandard development and undeveloped | 2 | 5 | 8 |
| 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 more than 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. |