United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of

Apple Butter

Effective August 5, 1957
This is the second issue, of the United States Standards for Grades of Apple Butter

published in the Federal Register of July 4, 1957 (22 FR 4709) to become effective

August 5, 1957. This issue supersedes the first issue, which has been in effect since

October 1, 1945.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issues by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
UNITED STATES STANDARDS FOR GRADES OF 

APPLE BUTTER

EFFECTIVE AUGUST 5, 1957

Section Page No.

52.2801 Identity. 2

52.2802 Grades of apple butter. 2

52.2803 Recommended fill of container. 2

52.2804 Ascertaining the grade. 2

52.2805 Ascertaining the rating for the factors which are scored. 3

52.2806 Color. 3

52.2807 Consistency. 4

52.2808 Finish. 4

52.2809 Defects. 5

52.2810 Flavor. 6

52.2811 Ascertaining the grade of a lot. 6

52.2812 Score sheet for apple butter. 7

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.
2

§52.2801 Identity.

Apple butter is a fruit butter prepared from clean, sound, wholesome, mature apples (either

fresh, frozen, canned and/or dried) and other ingredients as defined in the amended

Standards of Identity for Fruit Butter (21 CFR 29.1) issued pursuant to the Federal Food,

Drug and Cosmetic Act. The apples are prepared by cooking, with or without added water,

and the skins, seeds, and cores are screened out. The soluble solids are not less than 43

percent.

§52.2802 Grades of apple butter.

(a) U.S. Grade A or U.S. Fancy is the quality of apple butter that possesses a

good color; that possesses a good consistency; that possesses a good

finish; that is practically free from defects; that possesses a good flavor, and

that scores not less than 85 points when scored in accordance with the

scoring system outlined in this subpart.

(b) U.S. Grade C or U.S. Standard is the quality of apple butter that possesses

a fairly good color; that possesses a fairly good consistency; that possesses

a fairly good finish; that is fairly free from defects; that possesses a fairly

good flavor, and that scores not less than 70 points when scored in

accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of apple butter that fails to meet the requirements

of U.S. Grade C or U.S. Standard.

§52.2803 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purposes of these grades. It

is recommended that each container of apple butter be filled as full as practicable without

impairment of quality and that the product occupy not less than 90 percent of the capacity

of the container.

§52.2804 Ascertaining the grade of a sample unit.

(a) The grade of a sample unit of apple butter is ascertained by considering the

factors of quality which are scored. The relative importance of each such

factor is expressed numerically on the scale of 100. The maximum number

of points that may be given such factors are:
3

Factors Points

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

Consistency ....................................

Finish .........................................

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

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

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

20

20

20

20

 20

100

§52.2805 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 each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive. (For example, 17 to 20 points means 17,

18, 19, or 20 points.)

§52.2806 Color.

(a) General. Information concerning the USDA Apple Butter Color Standards,

referred to in this section, may be obtained by writing to the:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456.

(b) "A" classification. Apple butter that possesses a good color may be given

a score of 17 to 20 points. Good color means a lustrous, practically uniform

color characteristic of properly prepared and properly processed apple

butter. Such color may be moderately reddish brown or moderately dark

brown but is equal to or better than USDA Apple Butter Color Standard No.

1 or USDA Apple Butter Color Standard No. 2, whichever most nearly

matches the color of the apple butter.

(c) "C" classification. If the apple butter possesses a fairly good color a score

of 14 to 16 points may be given. Apple butter that falls into this classification

shall not be graded above U.S. Grade C or U.S. Standard, regardless of the

total score for the product (this is a limiting rule). Fairly good color means

a characteristic apple butter color which may be somewhat lacking in

luster. Such color may be dark brown or light brown but is equal to or better

than USDA Apple Butter Color Standard No. 3 or USDA Apple Butter Color

Standard No. 4, whichever most nearly matches the color of the apple butter.
4

(d) "SStd" classification. Apple butter that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 13 points and shall

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

product (this is a limiting rule).

§52.2807 Consistency.

(a) General. The factor of consistency refers to the viscosity of the product and

to the degree of separation of free liquor.

(b) "A" classification. Apple butter that possesses a good consistency may be

given a score of 17 to 20 points. Good consistency means that the apple

butter after stirring and emptying from the container to a dry flat surface

forms a moderately mounded mass and that at the end of two minutes there

is practically no separation of free liquor.

(c) "C" classification. Apple butter that possesses a fairly good consistency

may be given a score of 14 to 16 points. Apple butter that falls into this

classification shall not be graded above U.S. Grade C or U.S. Standard,

regardless of the total score for the product (this is a limiting rule). Fairly

good consistency means that the apple butter after stirring may possess a

thick consistency so that it does not pour readily from the container or after

emptying from the container to a dry flat surface may form only a slightly

mounded mass and at the end of two minutes there is no more than a slight

separation of free liquor.

(d) "SStd" classification. Apple butter that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 13 points and shall

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

product (this is a limiting rule).

§52.2808 Finish.

(a) General. The factor of finish refers to the size and texture of the apple

particles.

(b) "A" classification. Apple butter that possesses a good finish may be given

a score of 17 to 20 points. Good finish means that the apple particles are

evenly divided; that the product is fine grained and smooth.
5

(c) "C" classification. If the apple butter possesses only a fairly good finish a

score of 14 to 16 points may be given. Apple butter that falls into this

classification shall not be graded above U.S. Grade C or U.S. Standard,

regardless of the total score for the product (this is a limiting rule). Fairly

good finish means that the apple particles are evenly divided; that the

product may be slightly coarse; but the apple particles are neither hard nor

excessively grainy.

(d) "SStd" classification. Apple butter that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 13 points and shall

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

product (this is a limiting rule).

§52.2809 Defects.

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

defects as black specks, dark scale-like particles, particles of carpel tissue,

peel, stem, seed-coat, and blossom-end material. This factor is evaluated

by observing a layer of the product on a smooth white surface. Such a layer

is prepared by drawing a scraper, with an indentation 3/32 inch high by 7

inches long for clearance, rapidly through the product in two horizontal

planes so as to form an approximate square.

(b) "A" classification. Apple butter that is practically free from defects may be

given a score of 17 to 20 points. Practically free from defects means that

any defects present do not more than slightly affect the appearance or

edibility of the product.

(c) "C" classification. If the apple butter is fairly free from defects a score of

14 to 16 points may be given. Apple butter that falls into this classification

shall not be graded above U.S. Grade C or U.S. Standard, regardless of the

total score for the product (this is a limiting rule). Fairly free from defects

means that any defects present may be noticeable but are not so large, so

numerous, or of such contrasting color as to seriously affect the appearance

or edibility of the product.

(d) "SStd" classification. Apple butter that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 13 points and shall

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

product (this is a limiting rule).
6

§52.2810 Flavor.

(a) General. The score for the factor of flavor of apple butter is ascertained by

considering the flavor and aroma of the apple butter with particular

consideration being given to the prominence and excellence of the flavor of

the apple ingredient.

(b) "A" classification. Apple butter that possesses a good flavor may be given

a score of 17 to 20 points. Good flavor means a good and distinct flavor

and aroma characteristic of properly prepared and properly processed apple

butter prepared from good quality ingredients.

(c) "C" classification. If the apple butter possesses a fairly good flavor a score

of 14 to 16 points may be given. Apple butter that falls into this classification

shall not be graded above U.S. Grade C or U.S. Standard, regardless of the

total score for the product (this is a limiting rule). Fairly good flavor means

a characteristic apple butter flavor and odor that may be excessively sweet

or excessively spiced or lacking in proper spicing, or may be excessively

carmelized but is not seriously objectionable for any reason.

(d) "SStd" classification. Apple butter that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 13 points and shall

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

product (this is a limiting rule).

§52.2811 Ascertaining the grade of a lot.

The grade of a lot of apple butter 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 through 52.83).
7

§52.2812 Score sheet for apple butter.

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

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

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

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

Soluble solids (percent by refractometer) ..................................

Factors Score Points

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

Consistency .....................

Finish ..........................

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

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

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

20

20

20

20

20

100

"A" 17-20

"C" 14-16 _1/

"SStd" 0-13 _1/

"A" 17-20

"C" 14-16 _1/

"SStd" 0-13 _1/

"A" 17-20

"C" 14-16 _1/

"SStd" 0-13 _1/

"A" 17-20

"C" 14-16 _1/

"SStd" 0-13 _1/

"A" 17-20

"C" 14-16 _1/

"SStd" 0-13 _1/

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

_1/ Indicates limiting rule

Effective time and supersedure. The United States Standards for Grades of Apple

Butter (which is the second issue) contained in this subpart shall become effective 30 days

after publication hereof in the Federal Register and thereupon will supersede the tentative

United States Standards for Grades of Apple Butter which have been in effect since

October 1, 1945.

Dated: July 1, 1957

[SEAL] Roy W. Lennartson,

Deputy Administrator,

Marketing Services.

[F.R. Doc. 57-5417; Filed, July 3, 1957; 8:49 a.m.]

As published in the Federal Register, July 4, 1957 (22 F.R. 4709)