United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty Crops

Inspection

Division

United States Standards 

for Grades of

Frozen Speckled Butter

(Lima) Beans 

Effective date DRAFT

DRAFT
Discussion draft for the revision of the U.S. Standards for Grades of Frozen 

Speckled Butter Beans November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch

Specialty Crops Inspection Division

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 AGRICULTURE

DRAFT
This is the second issue of the United States Standards for Grades of Frozen Speckled 

Butter (Lima) Beans published in the FEDERAL REGISTER __________________. 

This issue supersedes the first issue which was published in the FEDERAL REGISTER 

June 20, 1962 and became effective July 22, 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 product factors or characteristics.

In addition to the U.S. grades 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 Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

DRAFT

Washington, D.C. 20250
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans

Section Page No.

§52.5241 Product description. .............................................................................. 2 

§52.5242 Grades of frozen beans......................................................................... 2 

§52.5243 Ascertaining the grade of a sample unit. ............................................... 2 

§52.5244 Ascertaining the rating for the factors which are scored........................ 3 

§52.5245 Color. .................................................................................................... 3 

§52.5246 Defects.................................................................................................. 4 

§52.5247 Character. ............................................................................................ 7 

§52.5248 Cooking procedure................................................................................ 8 

§52.5249 Ascertaining the grade of a lot............................................................... 8 

§52.5250 Score sheet for frozen speckled butter (lima) beans. ............................ 9 

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.

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2 

§52.5241 Product description.

(a) Frozen speckled butter (lima) beans means the frozen product prepared 

from the clean, sound, freshly-vined (but not seed-dry) seed of the 

speckled butter (lima) bean plant (Phaseolus limensis). The skins of the 

seed are pigmented and the external colors range from variegated 

speckling of green, pink, red, and/or lavender to purple. The product is 

prepared by shelling the pods; by washing, blanching, and properly 

draining the seed which may have been sorted and blended or otherwise 

prepared in accordance with good commercial practice; and is frozen in 

accordance with good commercial practice and maintained at 

temperatures necessary for the preservation of the product.

(b) Frozen speckled butter (lima beans, hereinafter referred to as frozen 

beans, mean any of the varieties of frozen speckled butter beans or 

speckled lima beans.

§52.5242 Grades of frozen beans.

(a) U.S. Grade A is the quality of frozen beans that possess a good flavor; 

that possess a good color; that are practically free from defects; that 

possess a good character; and that 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 beans that possess a normal flavor; 

that possess a reasonably good color; that are reasonably free from 

defects; that possess a reasonably good character; and that 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 beans that fail to meet the 

requirements of U.S. Grade B.

§52.5243 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:

(1) Factor not rated by score points.

(i) Flavor.

(a) Good flavor means that the product-before and after 

cooking-has a good, characteristic flavor and odor and 

DRAFT
3 

is free from objectionable flavors and objectionable 

odors of any kind.

 (b) Normal flavor means that the product may be slightly 

lacking in good flavor but is free from objectionable 

flavors and objectionable odors of any kind.

(2) Factors rated by score points. 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 each such factor 

is:

Factors Points

Color .....................................................................................

Defects..................................................................................

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

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

30

40

 30

100

(b) Evaluation of quality. The scores for the factors of color and absence of 

defects are determined immediately after thawing to the extent that the 

product is substantially free from ice crystals and the beans can be 

handled as individual units. The evaluation of the factor of character is 

made after the product is cooked (see §52.5248).

§52.5244 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the 

value may be ascertained for such factors and expressed numerically. The numerical 

range within each factor which is scored is inclusive (for example, 27 to 30 points

means 27, 28, 29, or 30 points).

§52.5245 Color.

(a) General. The evaluation of color is determined on the thawed product. 

The color is based upon the exterior skin and cotyledon color of the beans.

(b) Color characteristics. Similar color characteristics means the beans 

are of the speckled type. Very young succulent beans that contain only 

slight speckling of the skins or a mixture of various speckled varieties are 

considered as beans with similar color characteristics.

(c) "A" classification. Frozen beans that possess a good color may be 

given a score of 27 to 30 points. 

DRAFT

Good color means that:
4 

(1) The over-all color is bright and typical for speckled types of similar 

color characteristics;

(2) Not less than 15 percent, by weight, of the beans possess at least a 

slight tinge of green in the cotyledons;

(3) Not more than 20 percent, by weight, of the beans may possess a 

light tan to tan color;

(4) There may be present no more than 4 beans per 10 ounces that are 

light brown to brown or a pronounced mottled brown; and

(5) The presence of abnormally colored beans does not materially 

affect the over-all color.

(d) "B" classification. If the frozen beans possess a reasonably good color, 

a score of 24 to 26 points may be given. Frozen beans 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 good color

means that:

(1) The over-all color may be slightly dull or the beans may possess a 

light tan to tan color but such colors are typical of speckled types of 

similar color characteristics;

(2) There may be no more than 8 beans per 10 ounces that are light 

brown to brown or a pronounced mottled brown; and

(3) The presence of abnormally colored beans does not seriously affect 

the over-all color.

(c) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 23 points an 

shall not be graded above Substandard, regardless of the total score for 

the product (this is a limiting rule).

§52.5246 Defects.

(a) General. The factor of defects refers to the degree of freedom from 

harmless extraneous vegetable material, from pieces of beans, shriveled 

beans, sprouted beans, from beans that are blemished or seriously 

blemished, and from other defects that affect the appearance or edibility of 

the product.

DRAFT
5 

(b) Definitions of harmless extraneous vegetable material. Harmless 

extraneous vegetable materials for the purposes of ascertaining 

allowances in this section are grouped as:

(1) Flat type-predominantly flat green, tender vegetable material, such 

as but not limited to pieces of pods or leaves of the bean plant or 

similar plant; or

(2) Spherical type-predominantly spherical or elliptical-shape 

vegetable material, such as but not limited to seeds from plants 

other than the lima bean plant; or

(3) Cylindrical type-predominantly cylindrical green vegetable 

material, such as but not limited to stems or pieces of stems of the 

bean plant or similar plant.

(c) Basis of allowances for harmless extraneous vegetable material. The 

allowances for harmless extraneous vegetable material are based on 30 

ounces of frozen beans. When considering sample units of less than 30 

ounces, the allowances provided in this section for the respective grade 

classification will be permitted in a single sample unit: Provided, That the 

average of such defects in the entire sample does not exceed such 

allowances.

(d) Definitions of other defects.

(1) A Piece of bean means:

(i) A bean from which one-half or more of one cotyledon (or the 

equivalent thereof) has become detached; or

(ii) Two detached whole cotyledons; or

(iii) Pieces of detached broken cotyledons aggregating the 

equivalent of an average size whole cotyledon; or

(iv) A whole detached skin or portions of detached skin 

aggregating the equivalent of an average size whole skin.

(2) Shriveled bean means a bean that is materially wrinkled and not of 

normal plumpness.

(3) Sprouted bean means a bean that shows an external shoot 

protruding prominently beyond the cotyledon or skin.

DRAFT
6 

(4) Blemished means blemished to the extent that the appearance or 

eating quality of the bean is materially affected.

(5) Seriously blemished means blemished or discolored to such an 

extent that the appearance or eating quality of the bean is seriously 

affected.

(e) "A" classification. Frozen beans that are practically free from defects 

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

means that:

(1) There may be present no more than the specified defects in Table I 

of this subpart for the Grade A classification; and

(2) Notwithstanding the allowances for such specific defects the 

presence of harmless extraneous vegetable material, pieces of 

beans, shriveled and sprouted beans, and blemished and seriously 

blemished beans, or any other defects or defective units not 

specifically mentioned, individually or collectively, does not 

materially affect the appearance or eating quality of the product.

(f) "B" classification.

(1) If the frozen beans are reasonably free from defects, a score of 32 

to 35 points may be given. Frozen beans 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).

(2) Reasonably free from defects means that:

(i) There may be present no more than the specified defects in 

Table I of this subpart for the Grade B classification; and

(ii) Notwithstanding the allowances for such specific defects the 

presence of harmless extraneous vegetable material, pieces 

of beans, shriveled and sprouted beans, and blemished and 

seriously blemished beans, or any other defects or defective 

units not specifically mentioned, individually or collectively, 

does not seriously affect the appearance or eating quality of 

the product.

(g) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (f) 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).

DRAFT
7 

Table I

Maximum Allowances for Defects

Kind of defect Grade A

Grade B

When present as a 

single group

Combination of any 

two groups

Groups of harmless 

extraneous vegetable 

material

For each 30 ounces net weight, average _1/ 

Flat material ...................

Spherical material ..........

Cylindrical ......................

1/4 square inch or 1 

piece of any size

or

1 unit...........................

or

1 piece (or pieces) 

not over 1/2 inch 

aggregate length

1 square inch or 1 

piece of any size.

or

3 units ........................

or

1 piece (or pieces) 

not over 2 inches 

aggregate length.

1/2 square inch or 1 

piece of any size.

2 units.

1 piece (or pieces)

not over 1 inch 

aggregate length.

Pieces of bean ...............

Shriveled beans; and 

sprouted beans.

Blemished beans; and 

seriously blemished 

beans.

20 pieces ....................

 2 beans.....................

Total 10 beans, but 

no more than 5 

seriously blemished 

of which no more 

than 1 may be 

accompanied by 

material 

discoloration.

Count per 10 ounces net weight

40 pieces.

 8 beans.

Total 20 beans, but no more than 10 

seriously blemished of which no more than 

2 may be accompanied by material 

discoloration.

_1/ See §52.5246(c) Basis of allowances for harmless extraneous vegetable 

material.

§52.5247 Character. 

(a) General. The evaluation of character is based on the degree of 

tenderness of the skins and cotyledons and the uniformity of such 

tenderness and texture after cooking the product by the prescribed 

cooking procedure

(See §52.5248).

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8 

(b) "A" classification. Frozen beans that possess a good character may be 

given a score of 27 to 30 points. Good character means the beans are 

reasonably tender and are practically uniform in texture and tenderness.

(c) "B" classification. If the frozen beans possess a reasonably good 

character, a score of 24 to 26 points may be given. Frozen beans 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 good 

character means the beans are fairly tender and may be variable in 

texture and tenderness, and the cotyledons may be mealy but are not 

hard.

(d) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (c) of this section may be given a score of 0 to 23 points and 

shall not be graded above Substandard regardless of the total score for 

the product (this is a limiting rule).

§52.5248 Cooking procedure.

(a) The cooking procedure that follows is not intended to be a recipe for 

purposes of food preparation but is for the purposes of ascertaining 

compliance with requirements for applicable quality factors as outlined in 

this subpart.

(b) Place 10 ounces of the thawed or free-flowing product in a two-quart 

sauce pan containing 400 milliliters of tap water (without the addition of 

salt) which has been brought to a boil. Continue to heat rapidly until the 

water begins to boil again. Cover the pan and boil for 40 minutes, 

reducing the heat to maintain a constant boil, except that very young 

succulent beans may be cooked for a lesser length of time.

(c) Immediately after cooking pour the product on to a flat receptacle and 

spread out to facilitate cooling. The product should be checked for flavor, 

odor, tenderness, and texture while still warm.

§52.5249 Ascertaining the grade of a lot.

The grade of a lot of frozen beans covered by these standards is determined by the 

procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Products Thereof, and Certain Other Processed Food Products (§52.1 to 

§52.83).

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9 

§52.5250 Score sheet for frozen speckled butter (lima) beans.

Size and kind of container..............................................................................

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

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

Net weight (ounces) .......................................................................................

Factors Score Points

Color .................................................

Defects..............................................

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

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

30

40

30

100

“A”

“B”

“SStd”

“A”

“B”

“SStd”

“A”

“B”

“SStd”

27-30

24-26

0-23

36-40

32-35

0-31

27-30

24-26

0-23

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

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

Flavor.............................................................................................................

_1/ Indicates limiting rule.

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