United States Department of Agriculture

Agricultural Marketing

Service

Fruit and Vegetable Program

Specialty Crops Inspection

Division 

# United States Standards

for Grades of Frozen Sweetpotatoes

Ef fective date DRAFTDiscussion draft for the revision of the U.S. Standards for Grades of Frozen

Sweet Poatatoes November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch Specialty Crops Inspection Di vision

STOP 0247 1400 Independence Ave. SW Washington, DC 20250

- 0247 Telephone: 202 720

- 5021

Fax: 202 690

- 1527 Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICU LTUREThis is the second issue of the United States Standards for Grades of Fr ozen Sweetpotatoes published in the FEDERAL REGISTER ____________

___ _ . This issue supersedes the first issue which was published in the Federal Register August 2, 1962 and became effective September 4, 1962.

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 produ ct 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:

Director, Specialty Crops Inspection Division Fruit and Veget able Program, AMS U.S. Department of Agriculture 1400 Independence Avenue, SW, STOP 0240 Washington, D.C. 20250United States Standards for Grades of Frozen Sweetpotatoes

Section Page No.

§ 52.5001 Product description.

................................................................................. 2

§52.5002 Colors of frozen sweetpotatoes.

.............................................................. 2

§52.5003 Style s of frozen sweetpotatoes.

............................................................... 2

§52.5004 Grades of frozen sweetpotatoes.

............................................................. 3

§52.5005 Ascertaining the grade of a sample unit.

.................................................. 3

§52.5006 Color

........................................................................................................ 4

§52.5007 Uniformity of size.

.................................................................................... 5

§52.5008 Defects.

..................................................................................................... 8

§52.5009 Character.

................................................................................................ . 9

§52.5010 Preparation by heating.

........................................................................... 10

§52.5011 Ascertaining the grade of a lot.

............................................................... 11

§52.5012 Score sheet for frozen sweetpotatoes.

................................................... 12

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as amended, 1090, as amended (7 U.S.C. 1622, 1624).

N ote: 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.2 §52.5001 Product description.

Frozen sweetpotatoes i s the product prepared from the clean, sound root of sweetpotatoes ( Ipomoea batatas ) by washing, sorting, trimming, draining, and peeling, as the case may be. The product may or may not be cooked; may be prepared with the addition of suitable seasoning ingredient(s), sweetening ingredient(s), antioxidant(s), edible oil(s), spices, or other suitable additives permissible under the Federal Food, Drug, and Cosmetic Act. Such ingredients may or may not be admixed with the sweetpotatoes or they may be contained separately from the sweetpotato ingredient. When the sweetpotatoes have been cooked or partially cooked prior to freezing and are packed with a high density sirup and/or sugar to produce a candied effect, the frozen sweetpotatoes may be considered Candi ed Sweetpotatoes for the purposes of this subpart. In lieu of peeling, the product may be prepared as unpeeled sweetpotatoes in baked or stuffed form, with or without the addition of edible fat or oil to the peel. Stuffed form consists of cooked potatoes where the flesh has been removed from the peel, has been comminuted or crushed, and has been replaced in the peel or a preformed shell. The product is frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§52.5002 Colors of frozen sweetpotatoes.

(a) Golden.

(b) Yellow.

(c) Mixed (golden and yellow).

§52.5003 Styles of frozen sweetpotatoes.

(a) Whole.

(1) Peeled.

(2) Baked (unpeeled).

(3) Stuffed (in peel or preformed she ll).

(b) Halved (or halves).

(1) Peeled.

(2) Stuffed (in peel or preformed shell).3 (c) Sliced. This style consists of peeled units, cut longitudinally and/or
crosswise, with flat

- parallel or corrugated

- parallel surfaces.

(d) French

- cut. This style c onsists of peeled units cut into strips, commonly

called French -st yle cut, which may have flat, corrugated , or crinkle cut

surfaces.

(e) Diced. This style consists of peeled units cut into recognizable cube

shape units.

(f) Cut or chunks. This style co nsists of peeled units of irregular sizes and shapes which do not conform to any of the foregoing single styles.

(g) Mashed or Souffle. This style consists of peeled, cooked, and wholly comminuted or crushed sweetpotatoes, which may be molded or formed

i nto pre

- determined size and shape.

(h) Mixed or combinations. This style consists of peeled units which are a combination of two or more of the foregoing styles.

§52.5004 Grades of frozen sweetpotatoes.

(a) U.S. Grade A is the quality of frozen sweetpotatoes that possess similar varietal characteristics; have a normal flavor and odor; have a good or reasonably good color; practically uniform, or reasonably uniform in size for the applicable style; are practically free from defects; possess a good

charac ter; and score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen sweetpotatoes that may possess similar or mixed varietal color characteristics; have a normal flavor and odor; have a reasonably good color; are reasonably uniform in size for the applicable style; are reasonably free from defects; possess a reasonably good character; and score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of frozen sweetpotatoes that fail to meet the requirements of U.S. Grade B.

§52.5005 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 in ascertaining the grade of the product:4 (1) Factors not rated by score points.

(i) Varietal characteristics, as applicable.

(ii) Flavor and odor. A representative sample of the product is

co oked to determine flavor and odor. Normal flavor and

odor means that the flavor of the product before and after cooking is characteristic of properly prepared sweetpotatoes and is free from objectionable flavors and objectionable odors of any kind.

(2) F actors rated by score points.

(i) 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 such factors are:

Factors:

Color

..................................................................... Uniformity of size

................................................. Absence of defe cts

............................................... Character

.............................................................. Total Score

................................ ............................ Points

20

20

40

20

100

(ii) Quality factors of color, uniformity of size, and absence of defects are determined by observing the product in the frozen or partially frozen state as soon as the units are separable into individual units, as the case may be, and after the product has been prepared by heating in a suitable manner; the factors of color and character (including consistency, as applicable) and flavor are evaluated after the product has been prepared by heating in a suitable manner as prescribed in this subpart.

§52.5006 Color

(a) General. The color of the product (before and after heating) is evaluated on the internal color in whole baked, whole stuffed, and halved stuffed styles and on the overall external color appearance for all other styles. Color variations due to packing media consisting of brown sugar or sweetening mixtures including brown sugar and spices are considered

characteristic.5 (b) "A" classification. Frozen sweetpotatoes that possess a good colo r may be given a score of 18 to 20 points. Good color means a reasonably bright characteristic color (either yellow or golden, but not mixed) and that there may be reasonable variations of such characteristic color among the
units, in each unit, or in the mass.

(c) "B" classification. If frozen sweetpotatoes possess a reasonable good color, a score of 16 or 17 points may be given. Reasonably good color means that the color (yellow, golden, or mixed) may be variable among the units, in each unit, or in the mass and that the color may be no more than slightly dull. Mixed color types shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a partial limiting rule).

(d) "SStd" classification. If frozen sweetpotatoes p ossess an off

- color, a score of 0 to 15 points may be given. Off

- color means that the over

- all color is extremely dull, such as, but not limited to the presence of units that are extremely oxidized or the presence of units that are green colored.

Frozen sweetpotatoes that score in this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§52.5007 Uniformity of size.

(a) General. The factor of uniformity of size for the styles of mashed and mixed frozen sweetpotatoes is not scored; the other three factors (color, absence of defects, and character) are scored and the total multiplied by 100 and divided by 80, dropping any fractions to determine the total score.

(b) Definition of a small unit. A unit that weighs less than 1/10 ounce is

considered a small unit when contained in sliced, French

- cut, or cut styles.

(c) "A" classification. Frozen sweetpotatoes that are practically uniform in size may be given a score of 18 to 20 points

. Practically uniform in size in styles other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for "A" classification in Table I of this subpart; and, in

addition

(2) The over

- all appearance of the product for the applicable style is not materially affected by units of abnormal size and shape.6 (d) "B" classification. If the frozen sweetpotatoes are reasonably uniform in size, a score of 16 or 17 points may be given. Reasonably uniform in

size in styles other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for "B" classification in Table I of this subpart; and, in

addition

(2) The over

- all appearance of the product for the app licable style is not seriously affected by units of abnormal size and shape.

(e) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).7 Table I

- Uniformity of Size Requirements for Certain Styles of Frozen Sweetpotatoes

Styles, as applicable "A" classification "B" classification

Uniformity of size Uniformity of size

Whole: (1) Peeled

........................... (2) Baked (unpeeled) (3) Stuffed

........................... May vary moderately in size

................................ .......

The weight of the smallest unit is no less than 2/3 the weight of the largest unit. May very considerably in size.

The weight of the smallest unit is no less than 1/2 the weight of the largest unit.

Halves; (1) Peeled

........................... (2) Stuffed

........................... May vary moderately in size

................................ ....... The weight of the smallest unit is no less than 2/3 the weight of the largest unit. May vary considerably in size. The weight of the smallest unit is no less than 1/2 the weight of the largest unit.

Small Units Small units

Sliced

French

- cut Cuts (or chunks)

.................. May vary moderately in size except that the thickness of slices are reasonably

uniform. Composite weight

does not exceed

5% by weight of

all units May vary considerably in size except that the thickness of slices are fairly uniform. Composite weight

does not exceed 10% by weight of

all units

Diced

................................ ... May vary moderately in size. No limits May vary considerably in size No limits78 §52.5008 Defects.

(a) General. The factor of defects refers to the degree of freedom from particles of peel in peeled styles; broken skins and broken or distorted preformed shells in whole baked, whole stuffed, and halves stuffed styles; primary and secondary rootlets, fibrous ends, discolored areas, and corky areas, or from other defects that detract from the appearance or edibility of the unit or product.

(b) "A" classification. Frozen sweetpotatoes of any style that are practically

free from defe cts may be given a score of 36 to 40 points. Practically

free from defects has the following meaning for the applicable styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell is not broken nor the shell distorted to any noticeable ex tent other than in the opening in whole stuffed style; and the units are practically free from primary and secondary rootlets, internal fibers, internal corky areas, and any other defects which do not affect materially the appearance or the edibility of the product.

(2) Whole peeled; halves peeled; mashed. The product may contain not more than a slight amount of particles of peel, primary and secondary rootlets, untrimmed fibrous ends, discolored areas, corky areas, and any other defects which do not affect materially the appearance or the edibility of the product.

(3) All other styles. The aggregate weight of all defective units does not exceed 5 percent, by weight, of all the units. One unit in a container is permitted to be defective if such unit exc eeds the allowance of 5 percent, by weight: Provided, That in all containers comprising the sample such defective units do not exceed 5 percent, by weight, of all the units, and the overall appearance and edibility of the product is not materially affecte d by the presence of

defective units.

(c) "B" classification. If the frozen sweetpotatoes of any style are reasonably free from defects, a score of 32 to 35 points may be given. Frozen sweetpotatoes that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). Reasonably free from defects has the following meaning for the applicable styles:9 (1) Whole baked; whole stuffed; halves stuffed. The peel or shell may be br oken or the shell distorted to some extent other than in the opening in whole stuffed style; and the units are reasonably free from primary and secondary rootlets, internal fibers, internal corky areas, and any other defects which do not affect seriously t he appearance or edibility of the product.

(2) Whole peeled; halves peeled; mashed. The product may contain

no more than a moderate amount of particles of peel, primary or secondary rootlets, untrimmed fibrous ends, discolored areas, corky
areas, and an y other defects which do not affect seriously the appearance or edibility of the product.

(3) All other styles. The aggregate weight of all defective units does not exceed 10 percent, by weight, of all the units. One unit in a container is permitted to be defective if such unit exceeds the allowance of 10 percent, by weight: Provided, That in all containers comprising the sample such defective units do not exceed 10 percent, by weight, of all the units, and the overall appearance and edibility of the product is not seriously affected by the presence of defective units.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 31 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§52.5009 Character.

(a) General. The factor of character refers to the texture or consistency and condition of the flesh, the degree of freedom from pithy units and tough or coarse fibers, the uniformity of tenderness of the frozen sweetpotatoes after heating in a suitable manner, and the tendency of the frozen sweetpotatoes (except for mashed style) to retain their apparent original

conformation and size without disinte gration.

(b) "A" classification. Frozen sweetpotatoes that possess a good character may be given a score of 18 to 20 points. Good character and consistency has the following meaning for the applicable styles:

(1) Whole baked. The flesh is not soggy or dry and is practically free from tough or coarse internal fibers.10 (2) Whole stuffed; halves stuffed; mashed. The mass or stuffing possesses a uniformly smooth texture and consistency and is free from lumps and tough or coarse fibers.

(3) All other styles. The units possess a uniformly smooth texture, are practically free from tough or coarse fibers, and may be firm to soft but hold their apparent original conformation and size without material disintegration.

(c) "B" classification. If the frozen sweetpotatoes possess a reasonably good character, a score of 16 or 17 points may be given. Reasonably good character and consistency has the following meaning for the applicable styles:

(1) Whole baked. The flesh is not excessively dry and is reasonab ly free from tough or coarse internal fibers.

(2) Whole stuffed; halves stuffed; mashed. The texture and consistency of the mass or stuffing may be coarse and stiff but practically free from lumps, and not more than a few tough or coarse fibers may be pr esent.

(3) All other styles. The units possess a reasonably uniform smooth texture, are reasonably free from tough or coarse fibers, and 75 percent, by weight, or more of the units hold their apparent original

conformation and size without material disin tegration.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§52.5010 Preparation by heating.

Prepared by heating in a suitable manner means by either of the following applicable

methods:

(a) Oven method. (Applicable to any style.)

(1) Place the product and packing media, if any, in a shallow pan (or use the open carton if suitable for heating) of sufficient size so that the product may be spread to a uniform thickness of not more than

1- 1/2 inches; and11 (2) Place pan (or open carton) and frozen contents into properly
ventilated oven, preheated to 375 degrees F., and allow to remain 30 minutes or longer until the interior portions of the larger units are thoroughly heated and cooked; or

(b) Pot method. (Not applicable to baked and stuffed styles). Place the product while still in the frozen state in a stainless steel cooking utensil and add enough water to cover the product. Bring to a boil, cover, and simmer until the larger units are thoroughly cooked.

§52.5011 Ascertaining the grade of a lot.

The grade of a lot of frozen sweetp otatoes covered by these standards is determined by the procedures set forth 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 thr ough 52.83).12 §52.5012 Score sheet for frozen sweetpotatoes.

Size and kind of container

................................................................ ................................ Container marks or identification

................................................................ ...................... Label

................................................................................................ ................................ . Package contents (ounces)

................................................................ .............................. Weight of media (ounces)

- if contained separately

................................ ............................ Style of pack of sweetpotatoes

................................................................ ......................... Count (whole; h alves)

................................................................................................ ....... Type of media (if any)

................................................................................................ ....... Brix measurement of media (if liquid and contained separately)

................................ ...... Color (yellow; golden; mixed)

................................ ................................ ...........................

Factors Score Points

Color

................................ ...........................

Uniformity of size

................................ ........

Absence of defects

................................ .....

Character

................................ ....................

Total Score

................................ ....... 20

20

40

20

100 “A”

“B”

“SStd”

“A”

“B”

“SStd”

“A”

“B”

“SStd”

“A”

“B”

“SStd” 18

- 20

16 -17

0- 15

18

- 20

16

- 17

0- 15

36

- 40

32

- 35

0- 31

18

- 20

16

- 17

0- 15 2/

1/

1/

1/

1/

1/

1/

Flavor and odor

................................................................................................ ................ Grade

................................ ................................ ................................ ...............................

1/ Indicates limiting rule.

2/ Mixed Col or limited to Grade B or lower grad e (partial limit limiting rule)