Canned Asparagus
March 1970

TABLE IV

FOOD AND DRUG STANDARDS OF IDENTITY

Form or Style Requirement for form or style

Stalks or spears. Three and three-fourths inches
or more of upper end.

Peeled stalks or Three and three-fourths inches
peeled spears or more of peeled upper end.
Tips Not less than two and three-fourths

inches but less than three and
three-fourths inches of the upper
end.

Points Less than two and three-fourths
inches of the upper end.

Cut stalks or Sprouts cut in pieces.
Cut spears

Bottom cuts or Sprouts from which the tip has been =
cuts - tips re- removed, cut in pieces.
moved.

- 14 -


__Canned Asparagus
Marah 1970

Cc. Defects.

The defects found in canned asparagus which may be scored are
grit or silt, loose material, shattered heads, misshapen units,
poorly cut units, and units damaged or seriously damaged by
pathological, mechanical, or other means.

1) Grit or silt.

Grit or silt is determined by visual and organoleptic
examination. Silt is seldom detected upon chewing.
Examination for this type of material is done visually.

If, upon chewing several representative portions of the
sample, grit or sand is not more than slightly noticeable
in an occasional portion, the product may be considered to
be practically free from grit.

When the amount of grit present is not more than slightly
noticeable but can be detected in more than an occasional
portion when chewed, but does not materially affect the

eating quality, the product contains not more than a trace
and may be considered to be fairly free from sand or silt.

When the amount of sand or grit is present in a sufficient
amount to be readily detected upon chewing and the eating
quality of the asparagus is materially affected, the pro-
duct is then considered to contain more than a trace of
grit.

Grit or silt may be found in the liquor, under the bracts,

or on the sides of the units. If the presence of grit or
silt is noticeable to the extent that the appearance is
affected the product is scored into the Grade C classification
for the factor of defects. When present in an amount that
the appearance is more than slightly noticeable the product

is graded substandard.

2) Loose material.

Shattered asparagus material from heads or adjacent portions
of the spear which are due to rough handling or other
mechanical causes, and cut or broken pieces of asparagus
material which is less than three-eighths inch in length
may be classified as loose material. The amount of loose
material present should not materially affect the appearance
of the product to score in the Grade A classification and
may be scored in the Grade C classification if the amount
present does not seriously affect the appearance of the
product. When the liquor falls in the C classification
using the guide for rating liquor, usually loose material

is present to an extent to materially affect the appearance
and will warrant a score in the Grade C classification.

- 33 -


(

Canned Asparagus
January 1977
No Change

1. Spears, tips, or points (continuation).

b. Green tipped. Green tipped asparagus, when young and tender,
should be bright and may be green, light green, or yellowish-
green in color over one-half or more of the length of the
unit measured from the tip end, and may have white or yellow-
white cut ends with not more than 20 percent, by count, of
units which may have white or yellowish-white color in excess
of one-half of the length of the unit, or all green.

c. Green tipped and white. Green tipped and white asparagus,
when young and tender, will have a bright yellowish head and

adjacent areas. Not more than 20 percent, by count, of units
may be green, light green, or yellowish-green heads and
adjacent areas exceeding one-half of the length of the unit.

d. White. When young and tender, white asparagus may have a
white or yellowish-white color. The stalk may have pinkish
markings which are characteristic of young and tender white
asparagus. Not more than 10 percent, by count, of the units
may have green, light green, or yellowish-green heads and
adjacent areas but not to exceed one-half of the length of
the unit.

2. Cut spears, bottom cuts or cuts - tips removed, and mixed.

a. Green. The color should meet similar color requirements for
green spears, tips, and points, with not more than 10 percent,
by count, of units which may be green and white with not more
than 2 percent, by count, of white units.

b. Green tipped and white or white. The color should meet similar
color requirements for green tipped and white or white spears,
tips and points without limitation for length or percent, by
count, of units which may be all green.

Canned asparagus having only a fairly good color will fall into the
Grade C color classification. This is not a limiting rule in the

Grade C classification. If the color is characteristic of fairly

well developed canned asparagus, the product may be grade A provided
the total score is 85 points or more and no limiting rules are exceeded.

When the color falls into the Substandard classification the product
cannot be graded above Substandard, regardless of the total score. Off
color asparagus, regardless of the cause, will fall into Substandard
classification.

-31-




Canned Asparagus
March 1970

CANNERY OPERATIONS

HOLDING BEFORE CANNING.

The quality of asparagus deteriorates rapidly after cutting.
Spears develop fiber, and may wilt or shrivel; heads of green
asparagus start to open, and clinging soil produces soil stains
on white spears. Asparagus should, therefore, be hauled to the
processing plant and processed with the minimum of delay.

When deliveries are irregular, it is unavoidable that some
asparagus will be held for several hours to a day or more before
canning. Some-canners manage to keep sufficiently caught up with
deliveries so that special steps to prevent deterioration of the
raw material are unnecessary.

A few canners have refrigerated rooms in.which asparagus that has
to be held a day or more is placed. In other canneries the
asparagus is held in a cold water tank, wet down with a very
fine water spray, or piled and covered with crushed ice. It

is important that the field heat be reduced and the moisture
content maintained at a normal level.

CUTTING.

Spears, Tips, and Points. _

The asparagus is delivered to the cutting belt in the field

lug boxes. The cutting belt consist of two belts placed approxi-
mately 90 degrees to each other. The surface or horizontal belt
is tilted at a slight angle away from the workers. The vertical
belt -- at approximately 90 degrees to the horizontal belt --
serves as a stop for the asparagus heads. Both belts travel at
exactly the same speed.

Women take asparagus from the boxes by the handfuls and place

it on the horizontal belt, gently pressing the heads against

the vertical belt. The asparagus may be stacked two to four inches
in depth. The belts convey the asparagus into cutting saws which
may be in the form of a circular saw or band saw. The saws are
spaced at varying distances from the vertical belt to give the
desired length of cut. The first saw removes the butt end of

the asparagus which is discarded and conveyed to the garbage.

The second cut tanges from one to two inches and is saved for the
center cut pack (bottom cuts, tips removed).




TABLE IX

SCORING GUIDE FOR CHARACTER

Canned Asparagus
February 1969

CHARACTER

Grade A
Classification

Grade C
Classification

Score Points

Score Points

DEVELOPMENT

40 139 938 737 [36
Maximum Percent By

135 534
Count

33 132 [31 $30 {29 [28

Maximum Percent By Count

Spears, tips, &
points
Fairly well de-
veloped
Substandard
Cut_spears and
mixed
Fairly well de-
veloped
Substandard

TOUGH UNITS:

Spears, tips, &
points

Green and green
tipped

Green tipped §
white and white

Cut spears §&
mixed

Green and green
tipped

Green tipped §
white and white
Bottom cuts or
cuts-tips re-
moved

Green and green
tipped

Green tipped §
white and white

None 21,446

None} 1 | 4] 8 {12

None 2; 416

12

ro
a
00

None

None 2) 416

None} 5 |10 |15 {20

16

16

25

10
20

10

20

10

33h

60

80

100
-- 15

80 {90 | 100

12 18 {20 {23

25 {30 (35 |40 | 45

12 15 |18 }20 |-23

25 |30 [35 |40 [45

12 |15 |18 {20 |23

35 |40 |45 [45 |50

90
10

90

25

50

25

50

25

50

- 41 -



Canned Asparagus
March 1970

ARRANGING SAMPLES AND RECORDING PERTINENT IDENTIFICATION MARKS

The containers of asparagus must be handled with care. Any
rough handling may cause shattering of the heads which in
turn may be sufficient to cause @rroneous downgrading of
the product.

The individual containers are arranged in a manner to facilitate
evaluation of data. Generally, code marks that are identical
are grouped together; likewise, they are normally arranged in
ascending numerical order if the marks so indicate, Any con-
tinuity with respect to individual lots must be retained.

The code marks (including any ring-marks), together with label
nomenclature and a brief description of the container, are
recorded in the appropriate spaces of the score sheet. There
is always a possibility that the inspection documents may be
introduced as evidence in court. A complete well-kept score
sheet, signed by the inspector, should be executed.

NET WEIGHTS.

The net weight of each sample unit should be entered in the
space provided in the score sheet. Weigh and record to the
nearest one-tenth of an ounce. Any low weights should be
encircled so as to stand out. Inspectors under in-plant
inspection should consult plant management for desired net
weights. The required net weight will be that which will
appear on the label.

VACUUMS .

Using proper equipment and technique, vacuums should be deter-
mined and recorded. Minus vacuums (pressures) and vacuums of
from zero to four inches, inclusive, should be encircled so as
to stand out on the score sheet.

- 18 -



Canned Asparagus
March 1970

C. Defects (Cont'd)

3)

4)

5)

6)

7)

Shattered heads.

Shattered or broken heads should be counted prior to
emptying the contents of the containers to ascertain
drained weights.

This defect should be scored only when the head of the
asparagus is broken or shattered to the extent that
the appearance of the unit is seriously affected.

Misshapen.

Only spears, tips, or points, which are seriously
affected in appearance by doubles or by crooked units,
or other malformations should be scored in this classi-
fication.

Poorly Cut.

Classify as poorly cut units those units which have
very ragged, stringy, or frayed edges or a unit that is
only partially cut or is cut at an angle of less than
approximately 45 degrees.

Damaged and seriously damaged units.

When the appearance or eating quality of the unit is
materially affected by pathological or mechanical injury
or damage by other means, the defect is classified as
"damaged".

If the unit is damaged to the extent that the appearance
or eating quality is seriously affected, the defect is
classified as "seriously damaged".

Scoring guide for defects.

Allowances for the various types of defects are summarized

in Table VIII along with a scoring guide for assigning
score points for the factor of defects.

- 34 -



INSTRUCTION FOR INSPECTION
OF
CANNED ASPARAGUS

March 1970

TABLE OF CONTENTS

Starting
PRODUCTION on Page

Importance... rrr’ rrr
Recent Trends in Production of Asparagus ry
Producing Areas... .. 2... . eee eee
Varieties... ee ee
Types of Asparagus .... a
Processing Versus Fresh Market nee .

Harvesting Methods .........2..

Some Effects of Weather .......4.

Contracting 2. 6 6 ee ee ee ee
Inspection © 6 6 ee ee ee

NNN OUR RHE

CANNERY OPERATIONS

Holding Before Canning. ........2025050202 8 t
Cutting. ©. ee ee eee ee 8B r
Cooling «6 6 ee ee ee ee ee eee ee eee 10
Sizing... we eee ee ee ee ee 10
Filling. © ee ee ee ee ee eee eee LD
Exhausting . . 6 eee eee ee ee ee ee ee ee 12
Cooking 2 6 ee ee ee ee ee ee ee «12
Cooling 2. eee ee eee ee 1B

FEDERAL FOOD AND DRUG STANDARDS OF IDENTITY

General. . 2... ee ee eee ee 13

Standards of Identity Se ee ee ee eee 1B
INSPECTION OF THE PRODUCT

General. . 2... . ry ns i

Minimum Equipment and Inspection Material. ns 2
Arranging samples and Recording Pertinent Identi-

fication Marks... 6 1 1 ee ee ee ee ee ee
Net Weights. ©. 6. ee ee ee ee ee ee ig
Vacuums. «6 6 ee ee ee eee Og
Headspace and Fill of Container ............ 19

Drained Weights . 6... ee ee ee ee ee ag
see MeeetS vt ees 20
Style... .. S|
Sizes of Spears, Tips, and Points. ........... 21
Cut Spears. ....... Og
Grade Factors Not Rated By Score Points. Fe ee ee 2g

Grade Factors Rated By Score Points. ......

CERTIFICATION. © 6. we eee ee ee ee ee ee ee 42


Replaces Page 29, dated March 1970. Canned Asparagus _
March, 1974

GRADE FACTORS NOT RATED BY SCORE POINTS.

The factor of flavor refers to the flavor and odor of the product.

To be rated in the Grade A classification, the product should have
a good flavor. Good flavor means that the product has a good,
characteristic, normal flavor and odor and is free from objection~
able flavors and oders of any kind.

The product may be rated in the Grade C classification if it has a
fairly good flavor and oder but is free from objectionable flavors
and odors of any kind.

Although the factor of flavor is not scored, it is nevertheless a
requirement of the grade. This requirement is provided in the de-
finition of each of the respective grades. A good flavor is
required in canned asperagus in order to be graded A or Fancy. If
the flavor of the canned asparagus is classified as fairly good,
the product cannot be graded above Grade C or Standard.

Off odors may be considered presumptive evidence of bacterial
spoilage of the product.

GRADE FACTORS RATED BY SCORE POINTS.

Liquor.

The liquor may possess a tinge of color having a typical yellowish
or greeish cast, depending on the type and style of canned asparagus.
The liquor must be fairly free from suspended material and sediment
to score in the Grade A classification. Whenever there is a
question as to whether the sample unit complies with the requirements
for the factor of "Clearness of Liquor'', the following procedure and
guidelines should be followed:

(1) Pour the liquor into a cylinder that is approximately 1-1/2
inches in diameter and 10 inches in height;

(2) Allow to stand for 10 minutes;

(3) Consider the sample unit as meeting requirements for clearness
of liquor for Grade A provided;

(a) In the case of white and green tipped and white asparagus
the sediment and flocculent material do not exceed approximately 5
percent of the height of the liquor in the cylinder; or

(b) In the case of green and green tipped asparagus, the
sediment and flocculent material do not exceed 10 percent of the
height of the liquor in the cylindet.

Change.
- 29 -


Canned Asparagus
March 1970

TABLE V

FOOD AND DRUG STANDARDS OF IDENTITY (cont'd)

Required Additional

Ingredients Permitted Additional Ingredients
Water or Refined sugar (sucrose).
Asparagus Juice -- Refined corn sugar (dextrose).
Asparagus juice is Corn Sirup glucose sirup.
the clear unfermented Dried corn sirup, dried glucose sirup.
liquid expressed from Spice.
the washed and heated A vinegar.
asparagus sprouts Green peppers or red peppers which may be dried.

Mint leaves.
Onions which may be dried.
Garlic which may be dried.

Horseradish.

Lemon juice or concentrated lemon juice.
A combination of water Butter -- not less than 3% by weight of
and asparagus juice -- the finished food.
when in combination Salt.
the packing medium is Monosodium glutamate.
known as water Disodium inosinate.

Disodium guanylate.
Hydrolized vegetable protein.
Autolized yeast extract.
Flavoring (except artificial).

In glass containers only -

Stannous chloride not to exceed 15 ppm,
except with lids lined with an inert
material - not to exceed 20 ppm.

Citric acid or a vinegar when combined
with any lemon juice or concentrated
lemon juice that may be added, is not
more than sufficient to permit effective
processing by heat without discoloration
or other impairment of quality.

- 15 -


———

ae nae

*

Replaces Page 21, dated March 1970. Canned Asparagus _
March, 1974

FILL WEIGHTS (Cont'd).

There are several good statistical text books that may be
referenced for information regarding control charts. Two
such texts that are excellent for such informatien and may
be available in public libraries are;

"Statistical Quality Control"
by Grant

3rd Edition

McGraw Hill Book Company

New York, New York

“Quality Control and Industrial Statistics"
by Duncan

1955

Richard D. Irwin, Inc.

Homewood, Illinois

The recommended fi11 weight values are contained in the grade
standards for canned asparagus +_ These values may

be used to certify compliance or non-compliance with fill of
container requirements based on the USDA Fill weight procedure
in lieu of the drained weight procedure when requested by the
applicant.

The fill weight values are specified according to size and type
in the same manner as they are in the grade standards for drained
weights. These values are to be applied the same as preyiously
explained in these instructions for drained weights.

STYLE,

The style of the product is to be recorded on the score sheet(s)
and appear on the Certificate of Quality and Condition as mentioned
in the grade-standard.

SIZES OF SPEARS, TIPS, AND POINTS.

A. GENERAL.

The United States Standards for Grades of Canned Asparagus

include size designations for spears, tips, and points (as
applicable) and state the manner in which size (diameter) is to

be determined. The U. S. Department of Agriculture has developed
a device to measure and classify the size (diameter) of such units.

Change.

- 21 -



Canned Asparagus
March 1970

INSPECTION OF THE PRODUCT

GENERAL

The United States Standards for Grades of Canned Asparagus
describes and establishes requirements for the various quality
factors and should be followed in the official inspection of
the product, except when another specification is specifically
requested.

MINIMUM EQUIPMENT AND INSPECTION MATERIAL

The following list comprises minimum equipment and supplies
needed for the inspection of canned asparagus:

1}. Scale. (preferably graduated to 0.1 ounces)
2) Tares. (for net weights and drained weights)

3) Sieves, as specified in the United States Standards for Grades
of Canned Asparagus.

4) Trays. white, laboratory, Shallow type for No. 2 cans and
smaller; deep type for cans larger than No. 2 size.

5) Glass cylinders. (approximately 1-1/4" diameter; 10" tall)

6) Vacuum gauge.
7) Headspace gauge.
8) Can opener,

9) Fiberometer.

10) USDA Canned Asparagus size gauge.

11) Supplies, other than inspection equipment.

a) A folder containing -- These Inspector's Instructions,
inspection aids, and any supplemental instructions on
the product or related subjects; United States Standards
for Grades of Canned Asparagus.

b) Inspection papers, such as -- Applicant's information;

Contract instructions; Score sheets and applicable work
sheets for preparing certificates for typing.

-17-



Replaces Page 30, dated March 1970. Canned Asparagus
Merch. 1974

No Change in Text

The sample unit is scored in the Grade C range if the sediment and
flocculent material exceed (3) (a) or (b) above, as appropriate,
put do not exceed 25 percent of the height of the liquor in the
cylinder.

The liquor is not considered to be excessively cloudy for Grade C
if the amount of sediment is not in excess of 25 percent. The
liquor may also be Slightly gray or slightly brown but not off
color, and the appearance of the liquor is not seriously affected.

B. Color.

The color of canned asparagus should be bright and characteristic

of the type and style of the product. Observe the limiting pro-
visions for classification and determine compliance with the

overall color requirements for the different grade ranges. The
exterior surface of green asparagus should be a typical bright

green color. A dark discoloration of canned all-green asparagus

may occur soon after the containers are opened and the contents
exposed to the air. Investigations have shown that this discolor-
ation is caused by a reaction of the iron derived from the can and
tannin-like substances which were found to be rutin and/or quercetin,
natural constituents of the asparagus. It was found that this
reaction was directly related to the surface properties of the
tinplate of the container. if the containers show signs of detinning,
the chances are that discoloration will not occur. If the containers
appear bright inside, discoloration may be predicted.

When such discoloration occurs, the factor of color should be scored
down according to the severity by which the color is affected.

Canned green asparagus which has been packed for 12 months or more will
lose to some extent its bright green color. It may develop a pronounced
pale yellowish green color and a dull overall appearance. Canned green
tipped and white and white asparagus may develop a more pronounced
yellowish white color.

1) Spears, tips, and points.

a) Green. Green asparagus, when young and tender, should be
bright and may be green, light green, or yellowish green
in color. Not more than 10 percent, by count, of units may
have white butt » but the e area may not exceed one-
eighth of the length of the unit to fall into the Grade A
color classification.

~ 30 -


Canned Asparagus
March 1970

FILLING (Cont'd)
Cut Asparagus

The excess asparagus not picked up by the canners is delivered by
conveyor belt to the cutters for cuts and tips style. These cutters
are usually of the Urschel Bean type cutter and may be set to give
various lengths of cut as desired by the packer. The usual length
for cuts and tips is 1 or 1-1/2 inches.

The cuts and tips are conveyed to automatic fillers where they are
filled into the containers. Bottom cuts are also filled in this manner.

Brining.

Just before entering the exhaust the cans pass under a flow of hot
brine (190° to 200° F.) or hot water may be used in conjunction
with salt tablets. The use of salt tablets placed in the bottom
of the can may produce a localized high concentration of brine that
causes darkening and shriveling of adjacent portions of spears or
cuts. To help prevent this condition the water should always be
hot to dissolve the salt tablet, and the cans upended to allow the
salt solution to quickly equalize throughout the can.

EXHAUSTING —

The brined cans pass into a steam or hot water exhauster to attain
a closing temperature of 150° to 160° F, Some canners do not
exhaust the smaller size cans. Exhaust times and temperatures
used by canners frequently range between five and eight minutes

at 180° to 190° F., the shorter exhaust being usually correlated
with the higher temperature, and vice versa.

COOKING

Asparagus processed in horizontal or retorts.

The California State Board of Health has prescribed minimum times,
temperatures, and pressures for processing asparagus in that

State. Every plant that processes canned asparagus in California
is visited each day of asparagus processing by a state inspector

to review retort charts to ascertain compliance with the state
minimum cook requirements for this non-acid vegetable. Failure

to comply results in the state issuing a "hold" order on the
particular batch in question. This prohibits the packer from moving
the batch until it is released by the state.

The "hold" period serves as an "incubation" period for any
botulinus spores that may be present and active. Samples are also
taken to the laboratory and plate specimens incubated for
evidence of activity by this organism.



Canned Asparagus
March 1970

VARIETIES.

Horticulturists classify asparagus varieties in two groups, based
principally on color.

The first group consists of varieties, such as Mary Washington and
Martha Washington, with spears having purplish tips just before
pushing through to the light. The spears become dark green on
exposure to light. Practically all asparagus grown for canning
or freezing, and most of that grown for the fresh market, is of
one or the other of the two varieties named, The Mary Washington
is the principal variety grown in California, while the Martha
Washington is grown extensively in other parts of the country.

The other group of varieties, grown on a very limited scale for the
fresh market, is characterized by light green or whitish spears.
These should not be confused with white asparagus, which is bleached
by cultural methods.

TYPES OF ASPARAGUS.

Canned asparagus is of four types, depending on the cultural,
harvesting, and packing methods used:

Green or all green asparagus is green or yellowish green the entire
length of the unit. Green asparagus generally has less fiber, but
heads are less compact and more likely to be crooked than green tipped
and white and white asparagus.

Green tipped. In the application of the U. S. Grades, green tipped
asparagus is defined as spears, tips, and points, of which one-half
or more of the unit measured from the tip end is green, light green,
or yellowish green in color. This type is essentially green asparagus
with white butts. It is sometimes referred to as "Boston" green
asparagus.

Green tipped and white asparagus is ‘asparagus having predominantly
greenish colored heads. Portions of the spear below the head may

also show some greenish color to not more than one-half of the length
of the stalk measured from the tip end and green tipped and white
spears, tips, and points, when cut into units, may consist of a mixture
of typical white, yellowish white, green, light green, or yellowish
green units.

The production of green tipped and white asparagus is usually in-
cidental to the growing of white asparagus. The spears grow rapidly
and tips which had not become visible one day frequently appear above
the surface of the soil and develop green color on exposure to sunshine
before the next cutting.



_Canned_ Asparagus
March 1970

c) Mixed sizes.

If a lot fails to meet the guide for reporting the lot
as a whole as a "single size" or a "blend" it has been
administratively decided that the designation applicable
to such lots is "mixed sizes."

For example, the individual samples may be as follows:

5 samples - small
8 samples - medium
14 samples - large
21 samples - colossal

In this instance the lot as a whole would be reported as
"mixed sizes." In some instances the lot as a whole may
be a mixture of individual samples which meet requirements
of a "single size" and others for a blend of "designated
sizes."

CUT SPEARS.

The grade standards provide minimum percentages of head material
according to length of cut for the style of cut spears. Page 27
provides illustrations of terms used in connection with the

cut spears.

The illustration shows two spears of asparagus, numbered 1 and
2. Sketch number 1 shows a spear that has been cut so as to
yield two portions that may be counted as a head. Sketch
number 2 shows the same spear, cut at different points, and
yielding only one portion that may be counted as a head.

Each USDA inspection office has been provided with a supply
of this inspection aid enclosed in a plastic envelope for
protection during use.

Copies of this visual aid without the plastic envelope will be
mailed to industry members upon a request to:

Chief, Processed Products and Inspection Branch
Fruit and Vegetable Division

Consumer and Marketing Service

U. S. Department of Agriculture

Washington, D. C. 25250

- 27 -



Canned Asparagus
March 1970

E. DETERMINATION OF COMPLIANCE WITH SIZE DESIGNATIONS (Cont'd).

2) Size with respect to individual containers.

The grade standards define each single size in diameters of l6th's
inch and the procedure for compliance with a single size for

any given container. The standard states in Section 52.2549,
“Canned asparagus spears, tips, and points will be considered

as meeting a designated size when not more than 20 percent, by
count, of all the units are of the next size smaller or the next
size larger than the diameter range of the particular size desig-
nation." This is interpreted to mean that at least 80 percent,
by count, of the units in an individual container are of a
single size and not more than 20 percent, by count, are of the
next size smaller and the next size larger, with none more than
one size smaller or one size larger.

In ascertaining the sizes present in any individual container
it should not be necessary to make actual measurements of each
unit. Separate the units according to diameter, placing those
units that appear to be of the same diameter together.

Measure only two or three units from each size group thus _
formed to establish the various sizes and percentage of each
that may be present.

The grade standards define a "blend of sizes" as a mixture of
two or more single sizes. An individual container of canned
asparagus spears, tips, or points that fails to meet the require-
ments of a single size is a mixture of two or more or a "blend
of sizes."

3) Sizes with Respect to Lots.

A single lot of canned asparagus spears, tips, or points
may be reported as (1) single size; (2) blend of sizes; or
(3) mixed sizes if the criteria set up herein for the lot
comply neither with a single size or blend of sizes.

a) Single size.

A lot will be considered as complying with a designated
single size if the number of sample units which fail to meet
the requirements of such single size does not exceed the
applicable acceptance number indicated in the sampling plans
contained in Table No. VI.

- 24 -


Canned Asparagus
March 1970

PRODUCTION
IMPORTANCE.
In number of cases packed, asparagus ranks eighth among
canned vegetables, being exceeded by tomatoes and tomato products,
peas, corn, green and wax beans, beets, sauerkraut, and sweet

potatoes.

RECENT TRENDS IN PRODUCTION OF ASPARAGUS.

As evidenced by the data in Table I there was a slight
upward trend in the production and utilization of asparagus during
the period of 1958 through 1963. During the period of 1964
through 1967, however, there was a steady decline in the amount
of asparagus produced in the United States. The reduction of
asparagus producing acreage in California is largely responsible
for this decline. In 1967 California had approximately thirty
percent less acreage devoted to asparagus production than in 1960.

TABLE I

COMMERCIAL ASPARAGUS PRODUCTION
(Number of Tons) 1/
(Figures Rounded)

For fresh For For
Year consumption canning freezing Total
1958 65,350 *111,400 176,750
1959 62,150 *119,220 181,370
1960 61,500 *126,600 188,100
1961 54,900 *129,700 184,600
1962 $2,150 *133,900 186,050
1963 51,850 105,150 30,800 187,800
1964 50,000 97,330 28,820 176,150
1965 51,350 89,170 30,030 170,550
1966 42,100 94,930 33,570 170,600
1967 41,100 77,240 33,710 152,050
1968 45,900 81,600 34,200 161,800

* For Canning and Freezing Combined.

1/ Crop Reporting Board -- USDA and National Canners Association.



l


Canned Asparagus
March 1970

COOLING.

Cooling may be done in the retort when the product is processed

in upright retorts or by drawing the retort baskets through

a cooling tank, or by passing individual cans under a spray of
cold water. When processed in rotary cookers the cook is usually
followed by cooling in a rotary cooler. Cooling should be promptly
done so as to cut off cooking at the proper point. Prolongation
of the cook through insufficient cooling tends to lower the
quality of the product and may encourage development of heat
resistant bacteria, resulting in flat sours and other forms

of spoilage.

Cans should be cooled until only enough heat remains to

dry the containers and prevent rust. The preferred method is

to cool to 95° - 105°F., and then allow the cans to air dry before
casing or stacking. Cans should never be cased at temperatures
above 95°F. Water in the cooling tank should be kept clean.

FEDERAL FOOD AND DRUG STANDARDS OF IDENTITY
GENERAL.

Standards of Identity have been established by the Food and Drug
Administration which specify the forms or styles in which canned
asparagus may be legally marketed as well as various food additives
that may be used in the packing media.

No minimum standards of quality have been established by the

Food and Drug Administration, However, canned asparagus is
regulated under the general requirements with respect to whole-
someness and sanitation that are applicable to all processed foods.

STANDARDS OF IDENTITY.

The Food and Drug Standards of Identity require canned asparagus

be obtained by proper preparation from the succulent edible portions
of the asparagus plant with additional ingredients as required or
permitted, and sealed in a container and so processed by heat as

to prevent spoilage.

The forms or styles and requirements therefor as well as the required

and permissive additional ingredients are given in Table IV and V
respectively.

- 13 -


Canned Asparagus.
March 1970

TABLE III

U. S. Asparagus Pack by Can Sizes
(1,000 actual cases) 1/

8Z No. 1 No. 300 300 x S09 No. No. 5 No.
Year Tall Pic. & 303 & 510 2 Squat. 10 Misc. Total
1957 364 858 3,378 199 899 165 326 581 6,769
1958 410 908 4,041 191 930 205 337 204 7,226
1959 361 901 3,962 221 574 235 348 230 6,833
1960 364 902 4,496 261 625 251 395 434 7,727
1961 410 1,008 4,620 277 649 255 412 429 8,060
1962 462 964 5,119 318 617 231 499 $56 8,767
1963 416 1,233 4,883 312 663 225 524 591 8,849
1964 389 1,002 4,267 289 646 339 472 447 7,851
1965 329 816 4,062 288 267 232 431 565 6,988
1966 407 1,072 4,460 63 325 282 425 605 7,639
1967 361 637 4,063 72 165 305 437 474 6,514
1968 399 736 4,235 167 103 276 403 492 6,811

i National Canners Association.

PRODUCING AREAS.

In California practically the entire production of canned asparagus
is grown in the reclaimed islands and lowlands comprising the
Sacramento Delta area. This area is at the confluence of the
Sacramento and San Joaquin Rivers The light, easily worked peat
soil of the area is very well adapted to the growing of the crop.

In the Pacific Northwest most canned asparagus is grown in
scattered valley areas east of the Cascade Mountains in the
southern portion of Washington, and northern Oregon. Most of
the pack is made in the State of Washington.

Production areas in Michigan are scattered, but the bulk of
the pack is made in the southwestern part of the State.

In Illinois production is practically restricted to the northern
part of the State.

In New Jersey canning of asparagus is restricted almost entirely
to the southern portion of the State.

Other areas of significant commercial production include Maryland
and Delaware.

-3-


Replaces Page 19, dated March 1970. Canned Asparagus _
Ne Change in Text. Marek, 1974

HEADSPACE AND FILL OF CONTAINER.

In the case of a vertical pack, containers should be opened with
head end of the asparagus up.

After removing the lid of the container, observe for any
excessive headspace. The quality control department of most.
plants under in-plant inspection prefer to have the headspace
recorded for all containers opened for inspection. Under lot
inspection the headspace should be recorded for all low net
weight containers. Maximum headspace recommendations are not
included in the United States Standards but are required in
the Federal Specifications to assure a proper fill of both
vegetable and packing liquid.

DRAINED WEIGHTS.

One method of ascertaining compliance with proper fill with re-
spect to the vegetable ingredient is the drained weight method.
Recommended minimum drained weights are provided in the grade
standards for canned asparagus.

For the styles of spears, tips or points drained weights are
specified according to size groupings and type. Separate drained
weight values are specified for the size grouping of small, medium,
large, and blends of these sizes according, to type. This means
that the values under this size group heading are applicable

to these sizes whether they occur as a single size or as a blend
of small and medium, medium and large, small and large, or small,
medium, and large.

Separate drained weight values are specified for the size grouping
of extra large, colossal, giant sizes, or blends including these
sizes, according to type. This means that if the asparagus of
these larger sizes occur single, in combination with each other

as blends, or as blends with the smaller sizes the drained weight
values specified under the larger size grouping are applicable.

The minimum sample size for ascertaining drained weights for lot
inspection as well as under in-plant inspection must be not less
than that specified for the single sampling plan in the Regulations
Governing Inspection and Certification of Processed Fruits,
Vegetables, and Related Products.

Criteria for compliance with recommended minimum drained weights
is contained in the canned asparagus grade standards and in the above
mentioned instructional document.

- 19 -


|

USDA

‘eS

INSTRUCTIONS FOR INSPECTION
2a as

of

CANNED
ASPARAGUS

For Use Of USDA Processed Foods Inspectors

UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE

FRUIT AND VEGETABLE DIVISION

PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH




Canned Asparagus
March 1970

HARVESTING METHODS.
Cutting.

When harvesting green asparagus, the usual practice is to cut the spear
just below the surface of the ground with a chisel-like knife. Hand-
fuls from contiguous rows are combined and picked up by a worker and
placed on a tractor-drawn sled or trailer.

Considerable work has been done on the automation of harvesting
asparagus. As yet, equipment has not been perfected such that it
may be put to commercial use.

When harvesting white asparagus, the cutter watches for signs of
a tip about to emerge from the top of the mound, then inserts the
knife into the side of the mound to sever the spear to a length in
excess of 7 inches. By a slight upward movement of the knife, the
tip of the spear is raised sufficiently so that it can be grasped
by the cutter.

Field snapping of green asparagus.

Experimental work by the Michigan State Experiment Station gave
rise to a growing practice among the canners of that State of field
snapping green asparagus. Instead of cutting the spear below the
surface of the ground the picker grasps the spear and snaps it off
at the point where it becomes tender enough to make a clean break.
Above this point the spear is tender and all usable. Below, it is
more or less tough and fibrous.

Field snapping saves labor and requires the handling of little more
than half as much asparagus as the customary methods, and almost
entirely eliminates the waste disposal problem since only usuable
asparagus is delivered to the cannery.

More skill is required to snap asparagus properly than to cut it
in the usual manner. Care must be taken to avoid snapping in such
a manner as to include a portion of the fibrous stalk.

Washing and packing before hauling.

In California, where large acreages are the rule, asparagus is commonly
hauled to a packing Shed in or near the field, where the spears are

cut to a uniform length of 7 to 7-1/2 inches, washed, and packed in
field lugs, and wet down thoroughly before hauling to the factory.
Prompt washing is important in the case of white asparagus, to

prevent staining by adhering soil.



Canned Asparagus
March 1970

White asparagus, as defined in the U. S. Grades and in certi-
fication, consists of spears or cuts that are practically all
white or yellowish white in color. White asparagus and green
tipped and white asparagus is frequently referred to as cul-
turally bleached.

Peeled white asparagus is very popular in Europe. It has not
gained popularity to any degree in the United States probably
due mostly to the high cost of production.

According to available statistics production of culturally
bleached asparagus in the United States is rapidly diminish-
ing. High cost of production and competition with imports
probably is largely responsible for this reduction.

PROCESSING VERSUS FRESH MARKET.

Asparagus is often harvested both for the fresh market and for
canning or freezing from the same field. The usual procedure
in such cases is to harvest for the fresh market while prices
are favorable and then switch to processing as supplies become
more plentiful. In other cases fields are grown exclusively
for processing and no effort is made to market any of the pro-
duct on the fresh produce market.

In the processing crop areas of California, it is the universal
practice to market the early portion of the crop in fresh form.
Harvesting in the Delta area begins in February and cutting for
the fresh market continues until early April. By that time
homegrown supplies in midwestern and eastern consuming markets
have become sufficiently plentiful to render shipment from
California unprofitable, and processing plants begin operation.
The California processing season lasts until the end of June.

it is the usual practice to mound the rows slightly for the
production of green asparagus. If the field is to be devoted
to the production of white asparagus for canning, these mounds
are raised with appropriate mounding implements when harvesting
for the fresh market ends. Rows must be spaced farther apart
for the production of white than for the production of green
asparagus, so that sufficient soil will be available for high
mounding.

Asparagus fields may remain in full production for 10 to 15
years. In some areas the prevailing age is considerably more,
and fieids have been known to produce continuously for more
than SO years.



Canned Asparagus
March 1970

D. Character.

1) Development.

The tenderness and texture of canned asparagus, together
with the development of the head and bracts, are con-
sidered in scoring the character of the product. The head
development of spears and cut asparagus should be examined
and classified as well developed, fairly well developed, or
substandard.

The stages of development of heads in canned asparagus
are illustrated in the illustration of asparagus spears
on the following pages. The spears numbered 1 to 9 on
Plates 1, 2, and 3 are described as follows:

a} Plate l

Spears 1 and 2 illustrate the lower limit for

Grade A head development or heads to be classified
as "Well developed''. The heads are practically
compact; the bud stems are slightly elongated at
the lower part of the head; practically no seediness
is shown in the upper one-third of the head; and at
the lower part of the head the bud clusters are
beginning to show above the tips of the scales or
bracts, causing a slightly seedy appearance.

b) Plate 2

Spears 3, 4, 5, and 6 illustrate the lower limit for
Grade C head development or heads classified as
"Rairly well developed", The bud stems on the lower
two-thirds of the heads are elongated; the head is
also elongated; the bud clusters show above the
bracts over most of the head, causing a seedy
appearance.

ce) Plate 3

Spears 7, 8, and 9 illustrate Substandard head
development. Bud stems are elongated; the head is
elongated; and the bud clusters are seedy and the
bud clusters begin to fall away from the spear,
causing a loose appearing head.

- 36 -


Canned Asparagus
March 1970

b) Blend of sizes.

If a lot
whole as

fails to meet the guide for designating the lot as a
a "single size'’ apply the following criteria to ascer-

tain compliance for a "blend of designated sizes."

i Ascertain the percentage of each size in the individual
containers.
ii Determine the average for each size in all the containers
in the sample.
iii Disregard the sizes that average less than 10 percent, by
count.
iv Consider the lot to be a "blend" of those sizes that
average 10 percent by count, or more if:
a) The sizes are adjacent sizes; and
b) The number of individual containers which meet
the requirements of a single size does not exceed
the applicable acceptance number in the sampling
plans contained in Table No. VI. =
Example: The following percentages of various sizes =
are found in six individual containers:
Small Medium Large Extra Large Colossal Giant
Can #1 5 30 45 10 5 5
Can #2 -- 20 SS 15 10 hed
Can #3 -- 5 85 10 -- --
Can #4 10 35 55 -- -- --
Can #5 = 25 40 25 5 5
Can #6 -- 55 15 25 = 5
Averages 2-1/2 28 49 14 3-1/2 2-1/2

Disregarding those sizes averaging less than 10 percent,

consider

the lot to be a "blend'' of medium, large, and

extra large, which are adjacent sizes. Can #3 is the only
container which is of a single size. This does not exceed

the applicable acceptance number in Table No. VI.

-26 -


STAGES OF DEVELOPMENT
IN
CANNED ASPARAGUS

PLATE 3

SPEARS SHOW SUBSTANDARD DEVELOPMENT OF HEADS

U.S, DEPARTMENT OF AGRICULTURE
— CONSUMER AND MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

September, 1968


Canned Asparagus.
March 1970

TABLE NO. VI

Sample Size 22:4: 9: 15 : 21: 28: 35: 42: 50

Acceptance No. : 0:1:2: 3: 4: 5: 6: 7: 8

When applying this acceptance criteria all the sample units

in the sample drawn for quality determination must be evaluated
for compliance with size requirements for individual containers,
even though the sample size for quality differs from that
specified in Table No. VI of this instruction. The acceptance
numbers in Table VI are applied to the entire sample drawn for
quatity. This acceptance criteria is to be used” for lot inspection
as well as in-line inspection

Example 1

Sample size for quality -- 6

Number of sample units

permitted to fail size -- 1
requirements.

Example 2

Sample size for quality -- 13

Number of sample units
permitted to fail re- -- 2
quirements for size

In each example the sample size for quality is greater than the
sample size specified in Table VI for the stated acceptance
number, but less than the sample size for the next higher
acceptance number.

The sampling plan specified in Table VI is based statistically on
an acceptable quality level (AQL) of 10 percent defectives
(containers that fail) while the sampling plan for quality is
based statistically on an AQL of 6.5 percent defectives. Sample
units which fail to meet the requirements of a designated single
size should not deviate materially from such single size. For
example, a sample unit of a single size more than one size larger
or smaller than the designated size would be considered to deviate
materially. In the case of a sample unit of a blend of sizes that
are predominantly more than one size larger or smaller than the
designated single size would also deviate materially.

- 25 -


Canned Asparagus
March 1970

RECENT TRENDS IN PRODUCTION OF ASPARAGUS. (Continued)

Unitl 1967, green asparagus comprised approximately seventy-
five percent of the total canned in the United States. The balance,
culturally bleached or white, is produced only in California. In
1967, the production of white asparagus was drastically reduced. The
number of cases for each type is given in Table II.

TABLE IT
Canned Green and White Asparagus

(Number of actual cases packed) 1/
(Figures rounded)

White

Year Green (culturally bleached) Total

1958 4,400,000 2,826,000 7,226,000
1959 4,907,000 1,926,000 6,833,000
1960 5,586,000 2,141,000 7,727,000
1961 5,273,000 2,787,000 8,060,000
1962 5,691,000 3,076,000 8,767,000
1963 5,571,000 3,278,000 8,849,000
1964 5,191,000 2,660,000 7,851,000
1965 5,718,000 1,270,000 6,988,000
1966 5,817,000 1,822,000 7,639,000
1967 6,010,000 504,000 6,514,000
1968 6,028,000 783,000 6,811,000

i/ National Canners Association

Container trends.

The number of different container sizes in which canned
asparagus is marketed has decreased considerably since the 1940's
and 1950's. The use of the square container, at one time rather
popular, is non-existent in current packing practices. By far
the greatest number of cases is in the small family size containers
of the No. 300 and No. 303. Table III shows the pack by container
size.



Canned Asparagus
March 1970

/ RESERVED FOR FUTURE DEVELOPMENTS 7

- 16 - —


Canned Asparagus
January 1977

TABLE VIL
SCORING GUIDE FOR COLOR
Grade A Grade C
Classification Classification
Color deviation for
= each style and type. Score Points Score Points 1/

20 19 18 17 16 | 15 14

Spears, tips, and points Percent by Count Percent by Count

Green

Units showing typical
white or yellowish-white
not to exceed ——
1/8 of length of unit i} 1-3* |4-6* | 7-10*} 11-13] 14-16{17-20
1/4 of length of unit 0 0 0 0 1-10 }11-15}16-20

Green tipped

Units showing typical
white or yellowish-white
in excess of —
1/2 of length of unit 0-5 | 6-10 | 11-15}16-20] 21-30] 31-40] 41-50

Green tipped and white
Units showing green,

light-green, or yellowish-

green heads and adjacent

areas in excess of -~

1/2 of length of unit 0-5 [6-10 }11-15}16-20} 21-30] 31-40) 41-50

—
==

White

Units showing green,
light-green, or yellowish-
green heads and adjacent

areas not to exceed --
1/2 of length of unit O 41-4 5-7 | 8-10]}11-13)14-17|18-20

Cut spears, bottom cuts, or
cuts-tips removed, and mixed

Green
Units green and white or

white units 0 f1-3* | 4-6*]7-10*] 11-13] 14-17] 18-20
Percent white units only 0 0 1 2 3 4 5
Green tipped and white or Good color typical Fairly good color
white of well developed typical of fairly

asparagus well developed

1 t 1 asparagus

a 1/ Partial limiting rule.

* Revised January 1977
-32-




Replaces Page 22, dated March 1970. Canned Asparagus _
No Change in Text. March, 1974

SIZES OF SPEARS, TIPS, AND POINTS (Cont'd)

B, EXPLANATION.

The USDA asparagus sizer consists of a white, opaque plexiglass
plate (3 X 8") with a "V" shaped notch extending lengthwise.
One side is marked for frozen asparagus; the other side is marked
for canned asparagus. The right-hand edge of the "V" on each
side of the plate includes the diameter dimensions for the resp-
ective size designations. The diameter dimensions imprinted on
the sizer is the width of the "V" at the point indicated by the
dimension.

One edge on each side is marked off in 1/4-inch graduations for
measuring the length of the asparagus units.

Information regarding a current source of supply for the USDA
asparagus sizer, copies of these instructions, and the United
States Standards for Grades of Canned Asparagus and of Frozen
Asparagus may be obtained upon request from:

Processed Products Standardization
and Inspection Branch

Fruit and Vegetable Division

Agricultural Marketing Service

U. S. Department of Agriculture

Washington, D. C. 20250

Cc, HOW TO USE THE USDA ASPARAGUS SIZER.

1) Use the side applicable to the canned product.
2) Insert the asparagus unit into the "V"' so that:

a) The asparagus unit length is approximately at right
angles to the sizer; and

b) The point of measurement on the asparagus unit is
5 inches from the top for units more than 5 inches
in length, and at the base of the unit for units
S inches or less in length. (Misshapen units
should be straightened when determining the length)

3) Move the asparagus unit down the "V"' until the unit barely makes
contact with both sides cf the "V". Do not force the unit

beyond this point. ~

- 22 -



[|


STAGES OF DEVELOPMENT
IN
CANNED ASPARAGUS

PLATE 2

SPEARS SHOW LOWER LIMIT FOR FAIRLY WELL DEVELOPED HEADS

U.S, DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

September, 1968


STAGES OF DEVELOPMENT
IN
CANNED ASPARAGUS

PLATE 1

SPEARS SHOW LOWER LIMIT FOR WELL DEVELOPED HEADS

- U.S. DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

September, 19


Canned Asparagus
March 1970

CUTTING (Cont'd).

When spears are packed, generally only two cuts are made.
The second cut leaves a spear of the desired length for the
container size.

When tips or points are packed, a third cut may be made which is
also retained for the bottom cuts or may be blended in with the cuts
and tips to regulate the percentage of head material. The remain-
ing portion is used for the tips or points pack.

Waste disposal.

Butts and other waste material may be hauled away in trucks and
dumped on fields where it is plowed under to improve the texture
of the soil. In a few cases it is ground and washed down the sewer.

Experimental work has been done on waste utilization, but little
commercial use of asparagus waste has been made. The juice from
the butts is sometimes pressed and filtered to use instead of
plain brine as a packing medium. The butts may be steamed a few
minutes before pressing to inactivate enzymes that tend to darken
the color and affect the flavor.

Washing.

Following the cutting operations the spears, tips, and points
of cut asparagus are usually carried by conveyor belt or flume
to the washer. Flume conveyors are frequently used because of
less injury to the tender tips. In a typical operation the
spears are washed in a tank of warm water (115° to-140° F.),
then carried over revolving rushes under a strong spray. The
warm water causes the bracts of the head to expand slightly,
making it easier.for.the brushes and spray to dislodge grit.

Blanching.

The purpose of blanching is to render the asparagus pliable so
that full cans that will meet minimum recommended drained weights
can be packed. It also partially opens the bracts so that any
remaining grit may be removed in the subsequent washing. Another
important purpose is that the chlorophyl is set so that further
cooking in the cans will not leach it out into the brine or
packing media.

-9-


Canned Asparagus _

March 1970

SIZING (Cont'd).

In a typical hand sizing operation the asparagus is delivered to
the canning tables as previously explained. Women select the
asparagus by size as it travels down the table. Generally, the
women at the head end of the belt pick up the small and mediun
sizes, while those farther down the belt select the larger sizes.
As the women gain experience, most become quite accurate in their
selection for sizes.

FILLING.

Containers.

Packers must be careful in their selection of the type of metal
containers they use for canned asparagus. Metal containers for
canned asparagus must contain the proper type of tin-plate to
prevent development of dark discoloration. Tin must be avail-
able to the canned asparagus in order to prevent reaction of
constituants in the asparagus with the iron of the container
and resultant discoloration. This is discussed further under
"Inspection Procedures - color."

When glass containers are used, stannous chloride is generally
added to aid in preservation of color, since tin is not avail-
able from the container. When tin-plate line lids are used,
less stannous chloride is necessary for this purpose than when
lids lined with an insert material are used.

Spears, Tips, and Points.

In an operation utilizing mechanical sizers, the various sizes
are delivered to the canning table where women place the
asparagus in the containers by hand. In the case of spears,
tips, and points, with few exceptions, the asparagus is put into
the containers head down. Occasionally, the asparagus may be
layer-packed in a random fashion in No. 5 squat. containers.

The canning women must select the asparagus by grade. This
selection is generally made by the seedy or lack of seedy appear-
ance of the head. The women are also trained to be alert for
the presence of various types of damage that may downgrade the
product. It is not economically feasible for these women to
scrutinize each spear for damage. As a result, only those
spears on which the damage is obvious or readily visible as

they are picked up or travel down the belt are sorted out.

In a hand sizing operation, the canning women must also select
according to grade in addition to size.



PREFACE

These instructions are designed primarily for Processed
Fruit and Vegetable Inspectors of the U. S. Department of
Agriculture. They are not intended to be a comprehensive
treatise on the subject but give background information
and guide-lines to assist in the uniform application and
interpretation of USDA grade standards and other similar
specifications.

These instructions are revised as necessary without public
notice and no mailing list is maintained as a public
advisory of such changes.

The citation of any data, criteria, techniques, illustrations,
copyrighted material, or pictorial representation accredited
to private authorship is used with the permission of the
individuals or sources cited. Unless a specific accreditation
is referenced, the information herein has been compiled and/or
developed from sources available to the public as well as from
technical knowledge of personnel in the Department.

Compliance with the suggested guide-lines and other pertinent
information herein does not excuse any one from failure to
comply with the Federal Food, Drug, and Cosmetic Act or any
other applicable Federal or State laws and/or regulations.

Except for official USDA inspection aids or devices and color
guides (or standards) produced under license of the Department,
the mention of any supplier, patented device, product, brand-
name, or equipment does not imply endorsement by the Department
over any other similar, or equally effective, material.

Information contained in this instruction is available to the
public. Inquiries as to availability of portions of this
instruction and copying or reproduction privileges should be
addressed to;

Chief

Processed Products Standardization
and Inspection Branch

Fruit and Vegetable Division, C&MS

U. S. Department of Agriculture

Washington, D. C. 20250




OR ee RES

Replaces Page 20, dated March 1970. Canned Asparagus
March, 1974

FILL WEIGHTS

A second and more reliable method of ascertaining the amount of
vegetable ingredient in the containers is by the fill weight
procedure. This method however, is restricted to in-plant
inspection. It is advantageous over the drained weight procedure
for several principal reasons among which are:

1) Since it employs non-destructive sampling, a much larger
sample than for drained weights is possible which reduces
sampling error;

2) Fewer variables are involved making test results more reliable.

3) It provides continuous information to plant personnel
during processing of the progress of the filling operation
which permits adjustments in the fill weights when necessary.

4) The packer may be informed as to acceptance or rejection
of a lot the same day of pack rather than having to wait
until a later date.

The U. S. Standards for Inapection by Variables, File Code 140-A-1, and
the 0. &. Standards for Determination of Fill Weights, File Code
140-A-3, contain pertinent information regarding application of the
fill weight procedure. The Standard for Inspection by Variables
explains in general terms the procedure fer determination of
compliarnee for any veriable. It is impertant to know the
statistical syubole as well as their meanings as contained in the
decumeat.

The instructional documents mentioned above explain in detail

the application of the fill weight procedure. Inspectors should
be thoroughly familar with these instructions. It is particulerly
important to have a thorough knowledge of the acceptance and
rejection criteria as specified in these instructions.

Proper interpretation of plotted control chart values is also
very importent in order that plant personnel may make
appropriate fill weight adjustments, Control] charts are

also an excellent tool for estimating the filling process capa-
bilities. Therefore, proper interpretation of the plottings
will enable the inspector to make appropriate recommendations
to the USDA for the possible need for adjustments in recommended
£i1l weights.

Change.

20





(i)



CANNED CUT ASPARAGUS (GREEN TYPE)

Definition of Terms

(less then 5/2 in.) = LOOSE MATERIAL

cut
= HEAD
(tip end)
= HEAD
(possesses substantial
amount head material)
= HEAD
(possesses substantial
amount head moterial)
cut
= CUT UNIT
(does not possess
= cut UNIT substantial amount
(does not possess head material)
substential amount
head material) cut
= CUT UNIT
= CUT UNIT
cut
= CUT UNIT
(less than 3/8 in. = LOOSE MATERIAL
1 2.
For the purpose of determining the percent, by count, Portions of @ spear which possess a substantial omount
of heads in ‘cut green asparagus,"’ tip ends which ore of head material, and which are epproximately the some
5/8 inch or more in length are counted as one head. length as the other cut units, are ciso counted as ene
head.

U.S. DEPARTMENT OF AGRICULTURE

MA.
FRUIT ANO VEGE.
PROCESSED PRODUCTS STANDARDIZ

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Canned Asparagus

March 1970
TABLE VIIT
SCORING GUIDE FOR DEFECTS
Grade A Grade ©
Classification Classification
t—
Defects Score Points Score Points 1/
30 4 29 | 28 | 27 {26 4 25 } 24 | 23 | 22 4 21
T { t TT
GRIT OR SILT None None|that affects |Not more than trace
appearance or edi-|that affects appear-
bility | ance) or edibility
LOOSE MATERIAL None |May not materially May not seriously
affect appearance affect appearance
MAXIMUM PERCENT,
BY COUNT
Shattered heads, i
misshapen units, i
poorly cut units,
damaged and seriously
damaged units
Spears, tips, and !
points
Green and green
tipped, total None} 2 4 6] 8 10} 12} 15} 18 420
Green tipped and
white and white
total None} 3 6 9 412 15 18 234 27 30
All types, serious
damage only None|Nonej None} 1 2 3 4 6) 8 ‘10
(1 unit per container permitted
if average all containers is
within tolerance)
Cut spears, bottom
cuts, cuts-tips
removed, and mixed None] 2 4 648 10 12) 15] 18 20
Serious damage
only None|None None} 1 1! 2 2 3 St 6 7
(1 unit per container permitted
if average all containers is
within tolerance)
tt J

i/ Limiting rule.

- 35 -


Canned Asparagus

March 1970
4) Classify the unit as to the size designation -- stated
between the diameter divisions -- within which the unit
falls.
Example:

If a canned asparagus spear when measured as prescribed
herein falls between the diameter divisions of 6/16"
and 8/16" the spear is classified as "medium" size.

5) In a borderline measurement, where the approximate-center
line (diameter) is on a dividing line between two size de-
signations, the unit is considered as of the larger size.

Example:
When the diameter of a canned asparagus spear is on the

6/16 inch mark, the unit is considered "medium" size in-
stead of "small".

D. CARE OF THE ASPARAGUS SIZER.

The asparagus sizer should be handled carefully to avoid breakage.
_ It should be cleaned with warm water and dried with a soft cloth
to preserve the markings. No abrasive cleaner should be used.

E. DETERMINATION OF COMPLIANCE WITH SIZE DESIGNATIONS.

1) General.

The sizes in the grade standards refer to individual containers
and are designated as follows:

Word Diameter
Designation (16th's of an Inch
Samll Approximately 6/16
Medium 6/16 to 8/16
Large 8/16 to 10/16

Extra Large or Mammoth 10/16 to 13/16
Colossal 13/16 to 16/16
Blend of Sizes A mixture of two or

more of the fore-
going sizes.

- 23 -


Canned Asparagus
March 1970

SOME EFFECTS OF WEATHER

Asparagus is more responsive than most vegetables to changes
in weather conditions. Under conditions of high temperature
and ample moisture spears may grow several inches in a day.
Such asparagus is tender and relatively free of fiber, but the
percentage of open heads may be high. Low temperatures check
growth and reduce supplies. Harvestings during cool weather
are likely to show a high percentage of tough stalks.

On the other hand, cool weather tends to discourage the develop-
ment of asparagus beetles and to reduce damage from this cause.
Strong winds increase the proportion of crooked spears, while
heavy rains usually increase the amount of grit and sand in the
heads and under the bracts which are difficult to remove by
washing.

CONTRACTING.

A number of packers grow part or all of their own supplies of
asparagus on their own land. Most canners, however, purchase

from growers on contract. Since 40 to 50 percent of the raw stock
purchased by most packers is waste, contracts have become rather
explicit in defining acceptable quality. Most contracts specify

a maximum spear length, usually 7 or 7-1/2 inches, and many specify
a minimum length of green color, usually 4-1/2 inches. In some
areas, growers deliver 7 to 9-inch green spears.

Most contracts contain provisions against the delivery of
asparagus with crooked, spreading, or broken tips or showing
excessive damage by beetles or other cause. Some contracts specify
a minimum spear diameter. In some cases waste material from each
grower's deliveries is weighed and deducted from the total

delivery weight.

Where field-snapped asparagus is purchased, there is usually less
waste to be charged against the grower.

INSPECTION.

In some cases, deliveries are inspected by State inspectors to
determine the grade of each load on the basis of State grades.
Processors may also purchase asparagus on the basis of the United
States grades, subject to inspection at time of delivery by a
Federal-State inspector. The inspector determines by sorting
representative samples the percentage of No. 1 and No. 2 spears
and of culls in the load. White butts in excess of the amount
permitted are cut off and weighed in with the culls. The grower
is then paid an agreed contract price for his No. 1's, a lower
agreed price for the No. 2's and nothing for his culls.

-7-


D.

2)

Canned Asparagus
March 1970

Character (Cont'd)

Tenderness.

The tenderness of the unit in spears, tips, and points is
determined by chewing and by means of the fiberometer.
The final determination of tenderness should be made by
chewing as there may be instances where the fiberometer
will indicate that a unit is tough but the toughness will
not be materially objectionable upon eating.

The procedure for testing for tenderness by the fiberometer
is given in the grade standards under "Definitions and
Explanations."

The officiai procedure for testing cut spears, bottom
cuts or cuts-tips removed, and mixed, for tenderness is
by chewing.

The usual procedure for testing for tenderness in the case
of all styles is by feeling the cut end(s).of the units
with the thumb or forefinger. If tough fiber is present,
the cut end will feel quite rough. Suspected units should
be set aside for further testing to confirm the presence
of tough fiber.

A fork may be used to test for fiber in the styles of cut
spears, bottom cuts or cuts-tips removed, and mixed. In
this test, the edge of a regular table fork is used to

cut the suspected units by applying moderate pressure and
a slight rocking motion on the fork. If the unit possesses
tough fiber the fork will not cut through. In cases where
there is any doubt, the unit should be chewed as a final
determination.

If a fiberometer is not available the fork test may also
be used to determine tenderness in the styles of spears,
tips, or points.

Table IV provides a scoring guide with permisgible per-
centages of fairly well developed, substandard development,
and tough units in the various types and styles for the
different grades of canned asparagus.

- 40 -


Canned Asparagus
March 1970

CERTIFICATION
The certification of canned asparagus and preparation of in-
spection reports shall be in accordance with applicable general
instructions.
The following information shall be included in the body of the

certificate in addition to usual net weight, vacuum, and drained
weight or fill weight information:

Type;
Style;
Size (in the case of spears, tips, or points);

Count (in the case of spears, tips, or points only upon
request of the applicant.);

Percent heads (average for the sample in the case of
cut spears) ;

Length of cut (in the case of cut spears and bottom cuts).

- 42 -


Canned Asparagus
March 1970

CUTTING (Cont'd).
Blanching (Cont'd).

Separate blanchers are usually provided for spears and for bottom
cuts. Either water or steam may be used, and the spears or
cuts may be placed in metal or woven bamboo baskets for blanching.

In the flume type hot water blancher the asparagus is carried
through by movement of the water, which gives considerable washing
action.

Blanching times and temperatures vary considerably, but usuaily
range from 175° to 200° F. for two to five minutes. Green
asparagus is uSually blanched for a slightly shorter period, or
at a slightly lower temperature, than white asparagus.

COOLING.

The asparagus is rinsed with a strong cold water spray immediately
after blanching which removes the last traces of grit or silt and

cools the asparagus sufficiently for hand packing.

White or green and white asparagus is often put through a detergent
wash and then a second set of brushes after the blanch in an effort
to remove any remaining grit or silt and stains.

SIZING.

Many plants use mechanical sizers in lieu of the hand sizing
operation. After the asparagus is blanched and codled it is
delivered by flume or belt to the sizer. This equipment consists
of three or four sets of two rollers each. The rollers are
mounted at an angle and are spaced so they diverge from the top
end toward the lower end. The rollers turn in opposite directions
so the asparagus is kept on top as it travels down the rollers to
a space that will permit it to drop through. The smallest sizes
pass through the rollers at the top end and the larger sizes pass
through as they enter the appropriate spacing further down the
rollers. Conveyor belts or flumes under the rollers catch
asparagus and deliver it to the canning tables. Chutes under the
rollers may be positioned to give single sizes. or combinations
of sizes as desired by the packer.

-10-