Voluntary U.S. grade standards are issued under the authority of the
Agricultural Marketing Act of 1946, which provides for the development
of official U.S. grades to designate different levels of quality.  These
grade standards are available for use by producers, suppliers, buyers,
and consumers.  As in the case of other standards for grades of
processed fruits and vegetables, these standards are designed to
facilitate orderly marketing by providing a convenient basis for buying
and selling, for establishing quality control programs, and for
determining loan values.

The standards also serve as a basis for the inspection and grading of
commodities by the Federal inspection service, the only activity
authorized to approve the designation of U.S. grades as referenced in
the standards, as provided under the Agricultural Marketing Act of 1946.
This service, available as on-line (in-plant) or lot inspection and
grading of all processed fruit and vegetable products, is offered to
interested parties, upon application, on a fee-for-service basis.  The
verification of some specific recommendations, requirements, or
tolerances contained in the standards can be accomplished only by the
use of on-line inspection procedures.  In all instances, a grade can be
assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions
for inspection of several processed fruits and vegetables are available
upon request for a nominal fee.  These manuals or instructions contain
detailed interpretations of the grade standards and provide step-by-step
procedures for grading the product.

Grade standards are issued by the Department after careful consideration
of all data and views submitted, and the Department welcomes suggestions
which might aid in improving the standards in future
revisions.  Comments may be submitted to, and copies of standards and
grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0247

Washington, D.C. 20250

UNITED STATES STANDARDS FOR GRADES OF

FROZEN OKRA

EFFECTIVE XXXX, XXXX

Section Page No.

\'52.1511 Product Description. 3

\'52.1512 Styles. 3

\'52.1513 Kinds of Pack. 3-4

\'52.1514 Definitions of Terms. 4-8

\'52.1515 Grades. 8

\'52.1516 Factors of Quality. 8-9

\'52.1517 Allowances for Defects (Table\'s I - IV) 10-14

\'52.1518 Sample Size. 15

\'52.1519 Quality Requirements Criteria. 15

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat.
1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse
failure to comply with the provisions of the Federal Food, Drug, and
Cosmetic Act, or with applicable State laws and regulations.

> **\' 52.1512 Product Description**

Frozen okra is the product prepared from the clean, sound, succulent,
and edible fresh pods of the okra plant (Hibiscus esculentus) of the
green variety. The product may or may not be trimmed, is properly
prepared, properly processed, and then frozen and stored at temperatures
necessary for preservation.

> **\' 52.1512 Styles**
>
> **(a) Whole okra** consists of whole pods of any length which may
> possess an edible portion of the cap. The length of a whole pod is
> determined by measuring from the outermost point of the tip end of the
> pod to the outermost point of the stem end of the pod.
>
> **(b) Cut okra** is a whole pod, which may possess an edible portion
> of the cap, and which may have been cut transversely into pieces of
> approximate uniform length. The length of a unit of cut okra is
> determined by measuring the longitudinal axis of the unit.
>
> **\' 52.1513 Kinds of Pack**
>
> The kind of pack of frozen okra is not incorporated into the grades of
> finished product, since it is not a quality factor. The two types of
> pack for frozen okra are described as regular process and extended
> blanch process.
>
> **(a) Regular process** means that the frozen okra is processed in
> such a manner that the brightness is not affected by the process.
>
> **(b) Extended blanch process** means that the frozen okra is
> intentionally processed in such a manner that the brightness is
> affected by the process.
>
> **\' 52.1514 Definitions of Terms**
>
> **(a) Acceptable Quality Level (AQL)** means the maximum percentage of
> defective units or the maximum number of defects per hundred units of
> product that, for the purpose of acceptance sampling, can be
> considered satisfactory as a process average.
>
> **(b) Appearance**
>
> **(1) Good appearance** (for regular process) means that the units are
> bright and reasonably free of insignificant blemishes.
>
> **(2)** **Reasonably good appearance** means that the units may be
> slightly dull and are fairly free of insignificant blemishes.
>
> **(c) Blemished** **unit** means any unit which is so affected by
> discoloration or abnormalities that it materially affects the
> appearance of the unit. This includes trimmed or cut surfaces and
> pathological or insect injury.
>
> **(1) Insignificantly blemished** unit means slight abnormalities,
> scars, discolorations, or other imperfections on the unit which may
> affect the appearance slightly but do not affect the edibility of the
> unit.
>
> **(2) Seriously blemished** means any unit which is so affected by
> discoloration or abnormalities, including trimmed or cut surfaces, as
> to seriously affect the appearance or edibility of the unit.
>
> **(3) Total blemished** means the sum of blemished and seriously
> blemished units.
>
> **(d) Character**
>
> **(1) Good character** means the units are fleshy and tender and that
> the seeds are in the early stages of maturity.
>
> **(2) Reasonably good character** means the units may have lost their
> fleshy texture to a considerable extent, the units are reasonably
> tender, and the seeds may have developed beyond the early stages of
> maturity.
>
> **(e) Color Defect**
>
> **(1) Minor color defect** means that the unit possesses a slightly
> dull color or slight yellowish green to brownish green cast or varies
> materially from the overall uniform color.
>
> **(2) Noticeable yellow or brown color** means the unit possesses a
> noticeable yellow or brown color but does not qualify as being \"off
> color.\"
>
> **(f) Defect** means any nonconformance of a unit of product from a
> specified requirement of a single quality characteristic.
>
> **(g) Extraneous Vegetable Material (EVM)**, formerly harmless
> extraneous vegetable material (HEVM)\] consists of leaves and similar
> harmless plant material.
>
> **(h) Flavor and odor:**
>
> **(1) Good flavor and odor** means the product, before and after
> cooking, has a characteristic good distinctive flavor and odor,
> characteristic of young, tender okra, is free of sand, grit, and silt,
> and is free from any kind of objectionable flavor or objectionable
> odor.
>
> **(2) Normal flavor** **and odor** means the product, both before and
> after cooking, has a flavor and odor, which is characteristic of
> properly prepared and processed okra and is free from any kind of
> objectionable flavor or objectionable odor.
>
> **(i) Tough fiber** means any cooked unit that contains tough fibrous
> development to the extent that the eating quality of the unit is
> materially affected.
>
> **(j) Inedible cap** means any cooked unit with attached portions of
> cap that are inedible.
>
> **(k) Mechanical damage** means pods or portions thereof that have
> been broken, mashed, split, shattered, or excessively trimmed, such
> that it noticeably affects the appearance or eating quality of the
> unit.
>
> **(l) Misshapen units** are whole pods which are seriously deformed.
>
> **(m) Pathological or insect injury** refers to any unit that
> possesses obvious pathological or insect damage.
>
> **(n) Sample unit size** means the amount of product specified to be
> used for grading. For appearance, flavor, odor, and varietal
> characteristics, a sample unit is the entire contents of the
> container. For grading all other factors, a sample unit is each 50
> pods for whole style and each 100 units for cut style. It may be:
>
> **(1)** The entire contents of a container;
>
> **(2)** A portion of the contents of a container; or
>
> **(3)** A combination of the contents of two or more containers.
>
> **(o) Small piece.**
>
> **(1) Small piece** **in whole style** means a piece of pod that is
> one-fourth or less the weight of the smallest whole pod in the sample
> unit.
>
> **(2) Small piece in cut style** means any piece of pod one-fourth
> inch or less in length, or units that may be broken, mashed, split,
> shattered, or improperly or incompletely cut so as to noticeably
> affect the appearance or edibility of the unit.
>
> **(p) Stems** mean inedible stems attached to the pod.
>
> **(q) Tolerance** means the percentage of defective units allowed for
> each quality factor for a specified sample size.
>
> **(r) Tough fiber/ Inedible cap: Tough fiber** means any cooked unit
> that contains tough fibrous development including inedible caps, to
> the extent that the eating quality of the unit is materially affected.
> **Inedible cap** means any cooked unit with attached portions of cap
> that are inedible.
>
> **(s) Unit** means a okra pod or any individual portion thereof.
>
> **\' 52.1515 Grades.**
>
> **(a) U.S. Grade A** is the quality of frozen okra that:
>
> **(1)** Meets the following prerequisites in which the okra:
>
> **(i)** Have similar varietal characteristics;
>
> **(ii)** Have a good flavor and odor; and
>
> **(iii)** Have a good overall appearance (regular process only).
>
> **(2)** It must also meet the limits for defects as specified in
>
> **\' 52.1517**, as applicable for the style.
>
> **(b) U.S. Grade B** is the quality of frozen okra that:
>
> **(1)** Meets the following prerequisites in which the okra:
>
> **(i)** Have similar varietal characteristics;
>
> **(ii)** Have a good flavor and odor; and
>
> **(iii)** Have a reasonably good appearance.
>
> **(2)** Is within the limits for defects as specified in **\'
> 52.1517**, as applicable for the style.
>
> **(c) Substandard** is the quality of frozen okra that fails the
> requirements of U.S. Grade B.
>
> **\' 52.1516 Factors of Quality**
>
> The grade of frozen okra is based on requirements for the following
> quality factors:
>
> **(a)** Prerequisite quality factors.
>
> **(1)** Varietal characteristics;
>
> **(2)** Flavor and odor; and
>
> **(3)** Appearance.
>
> **(b) Classified Quality Factors**
>
> **(1)** Extraneous vegetable material (EVM);
>
> **(2)** Blemished;
>
> **(3)** Seriously blemished;
>
> **(4)** Noticeable yellow or brown units;
>
> **(5)** Total color defects (Minor & yellow or brown);
>
> **(6)** Inedible cap;
>
> **(7)** Mechanical damage (whole style);
>
> **(8)** Misshapen (whole style);
>
> **(9)** Pathological or insect injury;
>
> **(10)** Small pieces;
>
> **(11)** Stems, inedible;
>
> **(12)** \"B\" Character;
>
> **(13)** \"Sstd\" Character; and
>
> **(14)** Tough fiber.
>
> **\' 52.1517 Allowances for Defects**
>
> **Table I**
>
> **Prerequisite Factors for Frozen Okra\_ /**

  ----------------------- ----------------------- -----------------------
  **Factors**             **Grade A**             **Grade B**

  Varietal                Similar                 Similar
  Characteristics                                 

  Flavor and Odor         Good                    Normal

  Appearance              Good                    Reasonably Good
  ----------------------- ----------------------- -----------------------

> \_/ Determined container-by-container.

**Table II**

**Frozen Okra, Whole Style**

**Acceptance Numbers for Specified Defects**

**Grade A**

+-------------------------+----+----+-----+----+----+----+----+-----+
| **FACTORS**             | ** | *  | 1 x | 3  | 6  | 13 | 21 | 29  |
|                         | TO | *A | 50  | x  | x  | x  | x  | x   |
|                         | L. | QL | **  | 50 | 50 | 50 | 50 | 50  |
|                         | ** | [1 | [2/ |    |    |    |    |     |
|                         |    | /] | ]{. |    |    |    |    |     |
|                         |    | {. | und |    |    |    |    |     |
|                         |    | un | erl |    |    |    |    |     |
|                         |    | de | ine |    |    |    |    |     |
|                         |    | rl | }** |    |    |    |    |     |
|                         |    | in |     |    |    |    |    |     |
|                         |    | e} |     |    |    |    |    |     |
|                         |    | ** |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
|                         |    |    | 50  | 1  | 3  | 6  | 10 | 1   |
|                         |    |    |     | 50 | 00 | 50 | 50 | 450 |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Extraneous Vegetable    | 4  | 2  | 3   | 8  | 13 | 26 | 39 | 53  |
| Material                | .0 | .9 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Seriously blemished     | 2  | 1  | 2   | 4  | 7  | 13 | 20 | 26  |
|                         | .0 | .3 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Total blemished         | 6  | 4  | 5   | 11 | 20 | 39 | 60 | 80  |
|                         | .0 | .6 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Noticeable yellow or    | 1  | 0  | 1   | 2  | 4  | 7  | 10 | 14  |
| brown                   | .0 | .6 |     |    |    |    |    |     |
|                         |    | 12 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Total color defects     | 10 | 8  | 7   | 18 | 33 | 65 | 1  | 137 |
|                         | .0 | .2 |     |    |    |    | 01 |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Mechanical damage       | 10 | 8  | 7   | 18 | 33 | 65 | 1  | 137 |
|                         | .0 | .2 |     |    |    |    | 01 |     |
| (includes broken,       |    |    |     |    |    |    |    |     |
| split, mashed &         |    |    |     |    |    |    |    |     |
| excessively trimmed     |    |    |     |    |    |    |    |     |
| pods)                   |    |    |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Small pieces and        | 5  | 3  | 4   | 9  | 17 | 33 | 50 | 67  |
| misshapen               | .0 | .8 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Stems, inedible         | 4  | 2  | 3   | 8  | 13 | 26 | 39 | 53  |
|                         | .0 | .9 |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| \"B\" Character         | 10 | 8  | 7   | 18 | 33 | 65 | 1  | 137 |
|                         | .0 | .2 |     |    |    |    | 01 |     |
+-------------------------+----+----+-----+----+----+----+----+-----+
| Tough fiber             | 4  | 2  | 3   | 8  | 13 | 26 | 39 | 53  |
|                         | .0 | .9 |     |    |    |    |    |     |
| (including inedible     |    |    |     |    |    |    |    |     |
| caps)                   |    |    |     |    |    |    |    |     |
+-------------------------+----+----+-----+----+----+----+----+-----+

**[1/]{.underline}** AQL calculated from tolerance (TOL) at 650 units.

**[2/]{.underline}** Unofficial samples

**Table III**

**Frozen Okra, Whole Style**

**Acceptance Numbers for Specified Defects**

**Grade B**

+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| **FACTORS**     | **  | *   | 1 x | 3 x | 6 x | 13  | 21  | 29 x |
|                 | TOL | *AQ | 50  | 50  | 50  | x   | x   | 50   |
|                 | .** | L** | **  |     |     | 50  | 50  |      |
|                 |     | **  | [2/ |     |     |     |     |      |
|                 |     | [1/ | ]{. |     |     |     |     |      |
|                 |     | ]{. | und |     |     |     |     |      |
|                 |     | und | erl |     |     |     |     |      |
|                 |     | erl | ine |     |     |     |     |      |
|                 |     | ine | }** |     |     |     |     |      |
|                 |     | }** |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
|                 |     |     | 50  | 150 | 300 | 650 | 1   | 1450 |
|                 |     |     |     |     |     |     | 050 |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Extraneous      | 6.0 | 4.6 | 5   | 11  | 20  | 39  | 60  | 80   |
| Vegetable       |     |     |     |     |     |     |     |      |
| Material        |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Seriously       | 4.0 | 2.9 | 3   | 8   | 13  | 26  | 39  | 53   |
| blemished       |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total blemished | 1   | 1   | 8   | 21  | 39  | 78  | 122 | 173  |
|                 | 2.0 | 0.1 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Noticeable      | 6.0 | 4.6 | 5   | 11  | 20  | 39  | 60  | 80   |
| yellow or brown |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total color     | 2   | 1   | 13  | 34  | 63  | 130 | 205 | 279  |
| defects         | 0.0 | 7.6 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Mechanical      | 2   | 1   | 13  | 34  | 63  | 130 | 205 | 279  |
| damage          | 0.0 | 7.6 |     |     |     |     |     |      |
|                 |     |     |     |     |     |     |     |      |
| (includes       |     |     |     |     |     |     |     |      |
| broken, split,  |     |     |     |     |     |     |     |      |
| mashed &        |     |     |     |     |     |     |     |      |
| excessively     |     |     |     |     |     |     |     |      |
| trimmed pods)   |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Small pieces    | 1   | 8.2 | 7   | 18  | 33  | 65  | 101 | 137  |
| and misshapen   | 0.0 |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Stems, inedible | 6.0 | 4.6 | 5   | 11  | 20  | 39  | 60  | 80   |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| \"Sstd\"        | 1   | 8.2 | 7   | 18  | 33  | 65  | 101 | 137  |
| Character       | 0.0 |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Tough fiber     | 8.0 | 6.4 | 6   | 15  | 26  | 52  | 80  | 108  |
|                 |     |     |     |     |     |     |     |      |
| (including      |     |     |     |     |     |     |     |      |
| inedible caps)  |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+

**[1/]{.underline}** AQL calculated from tolerance (TOL) at 650 units.

**[2/]{.underline}** Unofficial samples

**Table IV**

**Frozen Okra, Cut Style**

**Acceptance Numbers for Specified Defects**

+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| **Grade A (100  | **  | **  | 1 x | 3 x | 6 x | 13  | 21  | 29 x |
| Plan)**         | TOL | AQL | 100 | 100 | 100 | x   | x   | 100  |
| **FACTORS**     | .** | [1/ | **  |     |     | 100 | 100 |      |
|                 |     | ]{. | [2/ |     |     |     |     |      |
|                 |     | und | ]{. |     |     |     |     |      |
|                 |     | erl | und |     |     |     |     |      |
|                 |     | ine | erl |     |     |     |     |      |
|                 |     | }** | ine |     |     |     |     |      |
|                 |     |     | }** |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
|                 |     |     | 100 | 300 | 600 | 1   | 2   | 2900 |
|                 |     |     |     |     |     | 300 | 100 |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Extraneous      | 1.0 | 0.  | 2   | 4   | 7   | 13  | 20  | 26   |
| Vegetable       |     | 651 |     |     |     |     |     |      |
| Material        |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Seriously       | 2.0 | 1   | 3   | 8   | 14  | 26  | 40  | 53   |
| blemished       |     | .47 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total blemished | 6.0 | 5.0 | 8   | 21  | 39  | 78  | 122 | 165  |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Noticeable      | 1.0 | 0.  | 2   | 4   | 7   | 13  | 20  | 26   |
| yellow or brown |     | 651 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total color     | 1   | 8.7 | 13  | 34  | 64  | 130 | 205 | 278  |
| defects         | 0.0 |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Small pieces    | 1   | 1   | 16  | 41  | 77  | 157 | 247 | 336  |
| (includes       | 2.0 | 0.6 |     |     |     |     |     |      |
| poorly trimmed  |     |     |     |     |     |     |     |      |
| pieces,         |     |     |     |     |     |     |     |      |
| mechanical      |     |     |     |     |     |     |     |      |
| damage and      |     |     |     |     |     |     |     |      |
| damaged pieces) |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Stems, inedible | 4.0 | 3.2 | 6   | 15  | 26  | 52  | 80  | 108  |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| \"B\" Character | 1   | 8.7 | 13  | 34  | 64  | 130 | 205 | 278  |
|                 | 0.0 |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| \"Sstd\"        | 0   | \-- | \-- | \-- | \-- | \-- | \-- | \--  |
| Character       |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Tough fiber     |     | 3.2 | 6   | 15  | 26  | 52  | 80  | 108  |
|                 |     |     |     |     |     |     |     |      |
| (including      |     |     |     |     |     |     |     |      |
| inedible caps)  |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+

**[1/]{.underline}** AQL calculated from tolerance (TOL) at 1300 units.

**[2/]{.underline}** Unofficial samples

**Table V**

**Frozen Okra, Cut Style**

**Acceptance Numbers for Specified Defects**

Grade B (100 Plan)

+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| **FACTORS**     | **  | **  | 1 x | 3 x | 6 x | 13  | 21  | 29 x |
|                 | TOL | AQL | 100 | 100 | 100 | x   | x   | 100  |
|                 | .** | [1/ | **  |     |     | 100 | 100 |      |
|                 |     | ]{. | [2/ |     |     |     |     |      |
|                 |     | und | ]{. |     |     |     |     |      |
|                 |     | erl | und |     |     |     |     |      |
|                 |     | ine | erl |     |     |     |     |      |
|                 |     | }** | ine |     |     |     |     |      |
|                 |     |     | }** |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
|                 |     |     | 100 | 300 | 600 | 1   | 2   | 2900 |
|                 |     |     |     |     |     | 300 | 100 |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Extraneous      | 2.0 | 1   | 3   | 8   | 14  | 26  | 40  | 53   |
| Vegetable       |     | .47 |     |     |     |     |     |      |
| Material        |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Seriously       | 4.0 | 3.2 | 6   | 15  | 26  | 52  | 80  | 108  |
| blemished       |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total blemished | 1   | 1   | 16  | 41  | 77  | 157 | 247 | 336  |
|                 | 2.0 | 0.6 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Noticeable      | 6.0 | 5.0 | 8   | 21  | 39  | 78  | 122 | 165  |
| yellow or brown |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Total color     | 2   | 1   | 25  | 67  | 127 | 263 | 417 | 569  |
| defects         | 0.0 | 8.3 |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Small pieces    | 2   | 1   | 25  | 67  | 127 | 263 | 417 | 569  |
| (includes       | 0.0 | 8.3 |     |     |     |     |     |      |
| poorly trimmed  |     |     |     |     |     |     |     |      |
| pieces,         |     |     |     |     |     |     |     |      |
| mechanical      |     |     |     |     |     |     |     |      |
| damage and      |     |     |     |     |     |     |     |      |
| damaged pieces) |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Stems, inedible | 4.0 | 3.2 | 6   | 15  | 26  | 52  | 80  | 108  |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Stems, inedible | 6.0 | 5.0 | 8   | 21  | 39  | 78  | 122 | 165  |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| \"B\" Character | N/A | \-- | \-- | \-- | \-- | \-- | \-- | \--  |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| \"Sstd\"        | 1   | 8.7 | 13  | 34  | 64  | 130 | 205 | 278  |
| Character       | 0.0 |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+
| Tough fiber     | 8.0 | 6.8 | 11  | 28  | 51  | 104 | 162 | 220  |
|                 |     |     |     |     |     |     |     |      |
| (including      |     |     |     |     |     |     |     |      |
| inedible caps)  |     |     |     |     |     |     |     |      |
+-----------------+-----+-----+-----+-----+-----+-----+-----+------+

**[1/]{.underline}** AQL calculated from tolerance (TOL) at 1300 units.

**[2/]{.underline}** Unofficial samples

**\' 52.1518 Sample Size**

The sample size used to determine whether the requirements of these
standards are met shall be as specified in the sampling plans and
procedures in the \"Regulations Governing Inspection and Certification
of Processed Fruits and Vegetables, Processed Products Thereof, and
Certain Other Processed Food Products\" (7 CFR 52.1 through 52.83).

**\' 52.1519 Quality Requirements Criteria**

**(a)** Lot inspection. A lot of frozen okra is considered as meeting
the requirements for quality if:

**(1)** The prerequisite requirements specified in **\' 52.1516** and

**\' 52.1517**, Table I are met; and

**(2)** None of the allowances for the individual quality factors
specified in Tables II, III, IV, and V of **\' 52.1517**, as applicable
for the style, are exceeded.

**(b)** Single sample unit. Each unofficial sample unit submitted for
quality evaluation will be treated individually and is considered as
meeting the requirements for quality if:

**(1)** The prerequisites requirements specified in **\' 52.1516** and

**\' 52.1517**, Table I are met; and

**(2)** The Acceptable Quality Levels in Tables II, III, IV, and V of

**\' 52.1517**, as applicable for the style, are not exceeded.