United States

Department

of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products 

Branch

United States

Standards for

Grades of

Canned White

Potatoes

Effective August 3, 1998
This is the fourth third issue of the United States Standards for Grades of

Canned White Potatoes published in the FEDERAL REGISTER of July 2, 1998 (63

FR 36201) to become effective August 3, 1998 and amended April 2003. This

issue supersedes the third issue, which has been in effect since August 24,

1987. 

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

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

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

use by producers, suppliers, buyers, and consumers. As in the case of other

standards for grades of processed fruits and vegetables, these standards are

designed to facilitate orderly marketing by providing a convenient basis for

buying and selling, for establishing quality control programs, and for determining

loan values.

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

commodities by the Federal inspection service, the only activity authorized to

approve the designation of U.S. grades as referenced in the standards, as

provided under the Agricultural Marketing Act of 1946. This service, available as

on-line (in-plant) or lot inspection and grading of all processed fruit and vegetable

products, is offered to interested parties, upon application, on a fee-for-service

basis. The verification of some specific recommendations, requirements, or

tolerances contained in the standards can be accomplished only by the use of

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

on final product factors or characteristics.

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

inspection of several processed fruits and vegetables are available upon request

for a nominal fee. These manuals or instructions contain detailed interpretations

of the grade standards and provide step-by-step procedures for grading the

product.

Grade standards are issued by the Department after careful consideration of all

data and views submitted, and the Department welcomes suggestions which

might aid in improving the standards in future revisions. Comments may be

submitted to, and copies of standards and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture

STOP 0247

1400 Independence Ave., SW

Washington, D.C. 20250-0247
UNITED STATES STANDARDS FOR GRADES OF CANNED WHITE

POTATOES

EFFECTIVE AUGUST 3, 1998

Section Page No.

§52.1811 Product description. ............................................. 2

§52.1812 Styles. ......................................................... 2

§52.1813 Definitions of terms. .............................................. 2

§52.1814 Recommended fill of container. .................................... 5

§52.1815 Recommended minimum drained weights. ........................... 5

§52.1816 Recommended sample unit sizes. .................................. 8

§52.1817 Size requirements for whole potatoes. .............................. 8

§52.1818 Grades. ....................................................... 10

§52.1819 Factors of quality. ............................................... 10

§52.1820 Requirements for grades. ........................................ 11

§52.1821 Determining the grade of a lot. .................................... 16

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

as amended, 1090, as amended (7 U.S.C. 1621-1627).

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

§52.1811 Product description. 

Canned white potatoes is the product as defined in the Standards of Identity for

Certain Other Canned Vegetables (21 CFR 155.200) issued under the Federal

Food, Drug, and Cosmetic Act.

§52.1812 Styles.

(a) Whole consists of peeled white potatoes that retain the approximate

original conformation of the whole potato.

(b) Slices or sliced consist of peeled whole white potatoes cut into slices

of substantially uniform size.

(c) Dice or diced consist of peeled whole white potatoes cut into slices

of substantially uniform thickness.

(d) Shoestring, french style, or julienne consists of peeled whole white

potatoes cut into rectangular units having length measurements

which are three (3) or more times the width measurements.

(e) Pieces consist of peeled whole white potatoes of random size and/or

shape, or potatoes that have been cut into approximate quarters or

wedge-shaped units.

(f) Any combination of two (2) or more of the foregoing styles

constitutes a style and shall be considered as a mixture of the

individual styles that comprise the combination.

§52.1813 Definitions of terms.

As used in these U.S. standards, unless otherwise required by the context, the

following terms shall be construed, respectively, to mean:

(a) Blemished means units affected by brown or black internal or

external discoloration, discolored or unpeeled eyes, hollow heart,

scab, or units blemished by other means to such an extent that the

appearance or eating quality of the unit is materially affected.

(b) Seriously blemished means units affected by brown or black internal

or external discoloration, pathological or insect injury or units

blemished by other means to such an extent that the appearance or

eating quality of the unit is seriously affected.
3

(c) Color

(1) Good color means that the units, exclusive of blemished areas,

are practically free from oxidation or light greenish coloration,

and have a bright, practically uniform, light color, typical of

canned white potatoes processed from potatoes of similar

varietal characteristics.

(2) Reasonably good color means that the units possess a

reasonably good color, and the units individually or collectively

may be variable in color, dull, slightly oxidized, or otherwise

discolored but not to the extent that the appearance of the

product is seriously affected.

(3) Poor color means the units fail to meet the requirements for

reasonably good color.

(d) Defects:

(1) Practically free from defects means the defects present do not

materially affect the appearance or edibility of the product.

(2) Reasonably free from defects means the defects present do not

seriously affect the appearance or edibility of the product.

(e) Diameter:

(1) Of elongated whole potatoes means the greatest measurement

at right angles to the longitudinal axis of the units.

(2) Of round or nearly round whole potatoes means the greatest

measurement across the center of the unit.

(3) Of sliced style potatoes means the shortest measurement of

the larger cut surface of the slice.

(f) Extraneous vegetable material (EVM) means harmless plant material

such as leaves, stems, or roots.

(g) Flavor and Odor:

(1) Good flavor and odor means a good, distinctive flavor and odor

which is characteristic of properly prepared and properly

processed canned white potatoes, (including any permitted

safe and suitable optional ingredient(s)), that are free from

objectionable flavors or odors.

(2) Reasonably good flavor and odor means that the canned white

potatoes, (including any permitted safe and suitable optional

ingredient(s)), may be lacking in good flavor and odor but are

free from objectionable flavors or odors.
4

(h) Mechanical damage means damage incurred during harvesting or

processing such as broken, crushed or cracked units, and units that

are excessively trimmed.

(i) Pathological or insect injury means damage caused by disease or

insects.

(j) Peel means the outer layer of the potato that is normally removed

during processing.

(k) Potato unit means one whole, slice, dice, shoestring, or piece of

potato as applicable for the style.

(l) Sample unit size means the amount of product to be used for grading.

It may be:

(1) The entire contents of a container;

(2) A portion of the contents of a container;

(3) A combination of the contents of two (2) or more containers;

(4) A portion of unpacked product.

(m) Texture. The factor of texture refers to the tenderness of the canned

white potatoes and to the degree of freedom from sloughing and

from hard or objectionable coarse-grained units.

(1) Good texture means the texture of the potatoes is practically

uniform and is typical of properly prepared and properly

processed potatoes and that the potatoes are firm and tender

and have a fine and even grain. There may be sloughing to a

degree that does not more than slightly affect the appearance

of the product.

(2) Reasonably good texture means the potatoes are reasonably

tender, and may be variable in texture, ranging from

somewhat soft to firm, but are not tough, hard or mushy.

There may be a moderate amount of sloughing that does not

seriously affect the appearance of the product.
5

(3) Poor texture means the potato units fail to meet the requirements for

reasonably good texture.

§52.1814 Recommended fill of container.

(a) The 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. Each container shall be filled with

white potatoes as full as practicable without impairment of quality

and the product and packing medium shall occupy not less than 90

percent of the total capacity of the container.

(b) Total capacity of the container means the maximum weight of distilled

water, at 68 degrees Fahrenheit (20 degrees Celsius), which the

sealed container will hold.

§52.1815 Recommended minimum drained weights.

(a) General.

(1) The minimum drained weight values are given in Table I.

They are not incorporated in the grades of the finished product

since drained weight, as such, is not a factor of quality for the

purposes of these grades.

(2) The minimum drained weights are based on the weight of the

white potatoes after the canned product has been allowed to

equalize for 15 or more days after the product has been

canned.

(b) Method of determining drained weight.

(1) The drained weight of canned white potatoes is determined by

emptying the contents of the container upon a U.S. Standard

No. 8 circular sieve (or equivalent) of the proper diameter

containing 8 meshes to the inch (0.0937-inch (2.4 mm), (3)

percent, square openings) so as to distribute the product

evenly. Without shifting the product, incline the sieve to a 17

to 20 degree angle to facilitate drainage and allow to drain for

two (2) minutes.

(2) The drained weight is the weight of the sieve and white

potatoes less the weight of the dry sieve. The diameter of the

sieve shall be 8 inches (20.3 cm), or equivalent, if the water

capacity of the container is less than 3 pounds (1.36 kg), or 12

inches (30.5 cm), or equivalent, if such capacity is 3 pounds

(1.36 kg) or more.
6

(c) Compliance with minimum drained weight values.

Compliance with the minimum drained weight values in Table I is determined by

averaging the drained weights from all the containers in the sample which

represent a specific lot. Such lot is considered as meeting the minimum drained

weight values if the following criteria are met:

(1) The sample average (average of all the containers in the

sample) meets the minimum average drained weight value

(designated as X

_

d

) in Table IA); and

(2) The number of sample units which fail to meet the minimum

drained weight value for individual containers (designated as

LL in Table I and IA) does not exceed the applicable

acceptance number specified in the applicable single sampling

plans of 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).

 
 1/ The left figure represents the diameter of the container and the right figure the height. The first digit in each number represents whole inches and the second two digits represent

fractions in sixteenths of an inch. Thus 303 is three and three-sixteenth inches.

7

United States Standards for Grades of Canned White Potatoes

April 2003

TABLE I

Minimum Drained Weights for Canned White Potatoes; English (Avoirdupois) System

Container

Designation

Container

Dimensions 1/

Water 

Capacity

@68°F

Styles

Whole Sliced Diced Julienne Pieces

X

_

d

(oz)

LL 

(oz)

X

_

d

(oz)

LL

(oz)

X

_

d

(oz)

LL

(oz)

X

_

d

(oz)

LL

(oz)

X

_

d

(oz)

LL

(oz)

8Z Tall .......... 211x304 8.65 5.5 4.8 5.5 5.0 5.6 5.1 5.3 4.8 5.5 4.8

No. 300 ......... 300x407 15.20 9.2 8.4 9.2 8.5 9.5 8.8 8.4 7.8 9.2 8.4

No. 303 ......... 303x406 16.85 10.2 9.3 10.2 9.4 10.5 9.8 9.3 8.6 10.2 9.3

No. 2 ........... 307x409 20.50 13.0 11.9 13.3 12.4 13.5 12.7 12.3 11.5 13.0 11.9

No.2-1/2 ........ 401x411 29.75 19.0 17.7 19.5 18.4 20.0 19.0 18.3 17.3 19.0 17.7

No. 10 .......... 603x700 109.45 74.0 71.5 75.0 73.0 76.0 74.2 72.0 70.2 74.0 71.5
United States Standards for Grades of Canned White Potatoes

April 2003

8

TABLE IA

Minimum Drained Weights for Canned White Potatoes; Metric System (Systeme International)

Container

Designation

Container

Dimensions

Diameter x

Height(mm)

Water 

Capacity

@ 20°C

(grams)

Styles

Whole Sliced Diced Julienne Pieces

X

_

d

(gm)

LL 

(gm)

X

_

d

(gm)

LL

(gm)

X

_

d

(gm)

LL

(gm)

X

_

d

(gm)

LL

(gm)

X

_

d

(gm)

LL

(gm)

8Z Tall ...... 68.3x82.6 245.2 155.9 136.1 155.9 141.8 158.8 144.6 150.3 136.1 155.9 136.1

No. 300 ...... 76.2x112.7 430.9 260.8 238.1 260.8 241.0 269.3 249.5 238.1 221.1 260.8 238.1

No. 303 ...... 81.0x111.1 477.7 289.2 263.7 289.2 266.5 297.7 277.8 263.7 243.8 289.2 263.7

No. 2 87.3x115.9 581.2 368.6 337.4 377.1 351.5 382.7 360.0 348.7 326.0 368.6 337.4

No.2-1/2 103.2x119.1 843.4 538.7 501.8 552.8 521.6 567.0 538.7 518.8 490.5 538.7 501.8

No. 10 ....... 157.2x177.8 3102.9 2097.9 2027.0 2126.3 2069.6 2154.6 2103.6 2041.2 1990.2 2097.9 2027.0

§52.1816 Recommended sample unit sizes.

The requirements for size determination and for quality factors other than the defect defined as extraneous vegetable

material are based on a recommended sample unit size of 567 g (20.0 oz) of drained product, or the entire drained

contents of a container. The recommended sample unit size for extraneous vegetable material is the entire contents

of the container.

§52.1817 Size requirements for whole potatoes.

(a) A lot of canned whole potatoes shall be assigned a single size designation if the applicable

requirements of Table II are met.
9

(b) A lot of canned whole potatoes that fails the requirements of Table II for a single size designation shall

be declared in terms of individual sample unit size designations.

TABLE II

Size Designation of Whole Potatoes

Word

Designation

Number

Designation

In a 567 g (20.0 oz) Sample Unit One or more Sample Unit(s) may

fall in:

Tiny Size I

At least 453.6 g (16.0 oz)--80% are not more than 25 mm

(0.98 in) in diameter.

113.4 g (4.0 oz)--20% may have a diameter of more than

25 mm (0.98 in) but not more than 38 mm (1.49 in).

The next larger designation--small

(size 2), provided these sample units

do not exceed the acceptance

number in TABLE II-A below.

Small Size 2

At least 453.6 g (16.0 oz)--80% have a diameter of more

than 25 mm (0.98 in) but not more than 38 mm (1.49 in).

56.7 g (2.0 oz)--10% may have a diameter of 25 mm

(0.98 in) or less.

56.7 g (2.0 oz)--10% may have a diameter more than 38

mm (1.49 in) but not more than 51 mm (2.0 in).

The next smaller designation--tiny

(size 1), the next larger designation--

medium (size 3) or a combination

thereof, provided these sample units

do not exceed the acceptance

number in TABLE II-A below.

Medium Size 3

At least 453.6 g (16.0 oz) --80% have a diameter of more

than 38 mm (1.49 in) but not more than 51 mm (2.0 in).

56.7 g (2.0 oz)--10% may have a diameter of more than

25 mm (0.98 in) but not more than 38 mm (1.49 in).

56.7 g (2.0 oz)--10% may have a diameter of more than

51 mm (2.0 in).

The next smaller designation--small

(size 2), the next larger designation--

large (size 4) or a combination

thereof, provided these sample units

do not exceed the acceptance

number in TABLE II-A below.

Large Size 4

At least 510.3 g (18.0 oz)--90% have a diameter of more

than 51 mm (2.00 in).

56.7 g (2.0 oz)--10% may have a diameter of more than

30 mm (1.49 in) but not more than 51 mm (2.0 in).

The next smaller designation --

medium (size 3), provided these

sample units do not exceed the

acceptance number in TABLE II-A

below.
10

TABLE II-A

Number of Sample Units 3 6 13 21 29

Acceptance Number 0 1 2 3 4

§52.1818 Grades.

(a) U.S. Grade A is the quality of canned white potatoes that meets the applicable requirements of

Tables III through VII and scores not less than 90 points.

(b) U.S. Grade B is the quality of canned white potatoes that meets the applicable requirements of

Table III through VII and scores not less than 80 points.

(c) Substandard is the quality of canned white potatoes that fails to meet the requirements for U.S.

Grade B.

§52.1819 Factors of quality.

The grade of a lot of canned white potatoes is based on the following quality factors:

(a) Color;

(b) Uniformity of size and shape;

(c) Defects;

(d) Texture;

(e) Flavor and odor.
11

§52.1820 Requirements for grades.

TABLE III

Whole Style

Quality Factors 1/ Grade A 2/ Grade B 3/

Flavor & Odor: Good Reasonably good

Color:

Score

Good

18 - 20 points

Reasonably Good

16 - 17 points

Uniformity of size & shape:

In the 90 percent (by count)

most uniform units, the

weight of the largest unit is

not more than:

Score

Practically uniform

3.0 times the weight of

the smallest unit

18 - 20 points

Reasonably uniform

4.0 times the weight of the 

smallest unit

16 - 17 points

Defects:

Mechanical damage,

seriously blemished and

blemished.

Maximum:

Seriously blemished and

blemished.

Maximum:

Seriously blemished.

Maximum:

Extraneous vegetable

material (EVM)

Sand, grit, or silt.

Score

Practically free

113.4 g (4.0 oz) 4/

56.7 g (2.0 oz) 4/

28.4 g (1.0 oz) 4/

1 piece/1.7 kg (60.0 oz)

net wt. (sample average)

None

27 - 30 points

Reasonably free

170.1 g (6.0 oz) 4/

113.4 g (4.0 oz) 4/

56.7 g (2.0 oz) 4/

3 pieces/1.7 kg (60.0 oz) net wt.

(sample average)

Trace

24 - 26 points

Texture:

Score

Good

27 - 30 points

Reasonably good

24 - 26 points

Total Score: 90 - 100 points 80 - 89 points

1/ All quality factors except EVM are based on a sample unit size of 567 g (20.0 oz)

2/ Can be reasonably uniform in size and shape if total score is 90 points or more.

3/ Can fail requirements for reasonably uniform size and shape if total score is 80 points or more.

4/ Or 1 unit provided the lot average does not exceed the prescribed requirement.
12

TABLE IV

Sliced Style

Quality Factors 1/ Grade A 2/ Grade B 3/

Flavor & Odor: Good Reasonably good

Color:

Score

Good

18 - 20 points

Reasonably good

16 - 17 points

Uniformity of size & shape:

Maximum thickness:

The diameter of the largest

slice is not more than:

Score

Practically uniform

19 mm (0.74 in)

1.5 times the diameter

of the second smallest

slice

18 - 20 points

Reasonably uniform

25 mm (0.98 in)

2.0 times the diameter

of the second smallest

slice

16 -17 points

Defects:

Mechanical damage, seriously

blemished & blemished.

Maximum:

Seriously blemished &

blemished.

Maximum:

Seriously blemished.

Maximum:

Extraneous vegetable

material. (EVM)

Sand, grit or silt.

Score

Practically free

85 g (3.0 oz)

56.7 g (2.0 oz)

14.2 g (0.5 oz)

1 piece/1.7 kg (60.0 oz)

net wt. (sample

average)

None

27 - 30 points 

Reasonably free

127.6 g (4.5 oz)

85 g (3.0 oz)

28.4 g (1.0 oz)

3 pieces/1.7 kg (60.0

oz) net wt. (sample

average)

Trace

24 - 26 points

Texture:

Score

Good

27 - 30 points

Reasonably good

24 - 26 points

Total Score: 90 - 100 points 80 - 89 points

1/ All quality factors except EVM are based on a sample unit size of 567 g (20.0 oz).

2/ Can be reasonably uniform in size and shape if total score is 90 points or more.

3/ Can fail requirements for reasonably uniform size and shape if total score is 80 points or more. 
13

TABLE V

Diced Style

Quality Factors 1/ Grade A 2/ Grade B 3/

Flavor & Odor: Good Reasonably good

Color:

Score

Good

18 - 20 points

Reasonably good

16 - 17 points

Uniformity of size & shape:

Maximum allowance for

irregular shaped units and

units that are noticeably larger

or smaller than the prevalent

cube size:

Score

Practically Uniform

56.7 g (2.0 oz)

18 - 20 points

Reasonably uniform

141.8 g (5.0 oz)

16 -17 points

Defects:

Mechanical damage, seriously

blemished & blemished.

Maximum:

Seriously blemished &

blemished.

Maximum:

Seriously blemished.

Maximum:

Extraneous vegetable

material. (EVM)

Sand, grit or silt.

Score

Practically free

56.7 g (2.0 oz)

22.7 g (0.8 oz)

5.7 g (0.2 oz)

1 piece/1.7 kg (60.0 oz)

net wt. (sample

average)

None

27 - 30 points 

Reasonably free

85 g (3.0 oz)

34 g (1.2 oz)

11.3 g (0.4 oz)

3 pieces/1.7 kg (60.0

oz) net wt. (sample

average)

Trace

24 - 26 points

Texture:

Score

Good

27 - 30 points

Reasonably good

24 - 26 points

Total Score: 90 - 100 points 80 - 89 points

1/ All quality factors except EVM are based on a sample unit size of 567 g

(20.0 oz).

2/ Can be reasonably uniform in size and shape if total score is 90 points

or more.

3/ Can fail requirements for reasonably uniform size and shape if total

score is 80 points or more.
14

TABLE VI

French Style

Quality Factors 1/ Grade A 2/ Grade B 3/

Flavor & Odor: Good Reasonably good

Color:

Score

Good

18 - 20 points

Reasonably good

16 - 17 points

Uniformity of size & shape:

Allowance for units less

than 13 mm (0.51 in) in

length:

Score

Practically Uniform

56.7 g (2.0 oz)

18 - 20 points

Reasonably uniform

141.8 g (5.0 oz)

16 -17 points

Defects:

Mechanical damage,

seriously blemished &

blemished.

Maximum:

Seriously blemished &

blemished.

Maximum:

Seriously blemished.

Maximum:

Extraneous vegetable

material. (EVM)

Sand, grit or silt.

Score

Practically free

56.7 g (2.0 oz)

22.7 g (0.8 oz)

5.7 g (0.2 oz)

1 piece/1.7 kg (60.0

oz) net wt. (sample

average)

None

27 - 30 points

Reasonably free

85 g (3.0 oz)

34 g (1.2 oz)

11.3 g (0.4 oz)

3 pieces/1.7 kg (60.0

oz) net wt. (sample

average)

Trace

24 - 26 points

Texture:

Score

Good

27 - 30 points

Reasonably good

24 - 26 points

Total Score: 90 - 100 points 80 - 89 points

1/ All quality factors except EVM are based on a sample unit size of 567 g (20.0 oz).

2/ Can be reasonably uniform in size and shape if total score is 90 points or more.

3/ Can fail requirements for reasonably uniform size and shape if total score is 80 points or more.
15

TABLE VII

Pieces

Quality Factors 1/ Grade A 2/ Grade B 3/

Flavor & Odor: Good Reasonably good

Color:

Score

Good

18 - 20 points

Reasonably good

16 - 17 points

Uniformity of size & shape:

Maximum allowance for units

weighing less than 7.1 g 

(0.25 oz):

Of those units weighing 7.1 g

(0.25 oz) or more, the weight

of the largest unit is not more

than:

Score

Practically Uniform

28.4 g (1.0 oz)

2.0 times the weight of

the second smallest unit

18 - 20 points

Reasonably uniform

56.7 g (2.0 oz)

4.0 times the weight of

the second smallest

unit

16 - 17 points

Defects:

Mechanical damage, seriously

blemished & blemished.

Maximum:

Seriously blemished &

blemished.

Maximum:

Seriously blemished.

Maximum:

Extraneous vegetable

material. (EVM)

Sand, grit or silt.

Score

Practically free

85 g (3.0 oz)

57.6 g (2.0 oz)

14.2 g (0.5 oz)

1 piece/1.7 kg (60.0 oz)

net wt. (sample

average)

None

27 - 30 points

Reasonably free

127.6 g (4.5 oz)

85 g (3.0 oz)

28.4 g (1.0 oz)

3 pieces/1.7 kg (60.0

oz) net wt. (sample

average)

Trace

24 - 26 points

Texture:

Score

Good

27 - 30 points

Reasonably good

24 - 26 points

Total Score: 90 - 100 points 80 - 89 points

1/ All quality factors except EVM are based on a sample unit size of 567 g (20.0 oz).

2/ Can be reasonably uniform in size and shape if total score is 90 points or more.

3/ Can fail requirements for reasonably uniform size and shape if total score is 80 points or more.
16

§52.1821 Determining the grade of a lot.

The grade of a lot of canned white potatoes covered by these standards is

determined by the procedures found 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).

Dated: August 1, 1998.

/s/ 

Robert C. Keeney

Deputy Administrator

Fruit and Vegetable Programs