‘
Canned Field Peas and Canned Black-eye Peas
May 1977

PRODUCT DESCRIPTION

FDA "Standards of Identity" require that canned field peas and
canned black-eye peas be prepared from succulent peas. '"Dry-soaked"
peas (prepared from seed-dry peas) are often added to succulent
peas. While this practice is a deviation from the FDA "Standards

of Identity," it 1s difficult to prove under “lot inspection."

"Combine peas" are in between young, tender, green Southern peas
and "dry-soaked" peas. They are dry enough to enable harvesting
by field shelling, but are too high moisture to enable storage
without processing. They are not "dry-soaked" peas. Also, there
are many different degrees of maturity in "combine peas."

If "dry-soaked" peas or "combine peas" are used in the product,

certify it as follows:

"DRY-SOAKED" AND VERY MATURE "COMBINE" PEAS

; :

LINE INSPECTION LOT INSPECTION
NOT MORE THAN 10% MORE THAN 10% 100% "DRY-SOAKED"”
"DRY-SOAKED"; OR "DRY-SOAKED" OR
100% "COMBINE" PEAS “COMBINE PEAS"
PEAS
CERTIFY AS CERTIFY AS CERTIFY AS "CANNED
"CANNED FIELD PEAS) |"CANNED DRIED FIELD PEAS"

BEANS"

’ ¢

:

SCORE DOWN "CHARACTER" ACCORDING TO "FIRM," "HARD," "MEALY" PEAS

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Canned Field Peas and Canned Black-eye Peas
May 1977

DEFECTS (continuation)
Sand and grit.

Although the standards do not specifically mention sand and grit,
consider it at the time the peas are chewed to determine maturity.
Also, the liquor may contain grit if the peas are noticeably
gritty. Use a small pyrex beaker to check for grit in the liquor.
Set the beaker in the tray and slowly move it around through the
liquor. Any detectable amount of grit will impart a scratching
noise.

Canned peas must be practically free of earthy materials in any
grade above Substandard. After chewing the peas, score any
gritty material as Substandard. Consider gritty sample units as
quality deviants, collectively, and allow with other deviants.

Cowpea curculto.

Consider cowpea curculio as an unavoidable defect in field peas
and black-eye peas. Some varieties of crowder peas and the
California black-eye are more susceptible than other varieties.

The greatest damage from the cowpea curculio is done by the larvae
feeding on the seed within the green pods. Shelled peas with
curculio damage have small dark spots present which may or may not
contain an egg or larva. These small dark spots are commonly
called "weevil stings."

The curculio is legless and C-shaped. Its body is pale yellow
and the head is brown. The larva is less than 1/4~inch in length
when full grown.

A magnifying glass is helpful in detecting small larvae. "Weevil
stings" cause blemished units if the appearance or eating quality
is affected.

See File Code 172 for the method of analysis and the level of
infestation permitted.

co,


Canned Field Peas and Canned Black-eye Peas
May 1977

VARIETAL TYPES
Black-eye peas.
California Black-eye - white or tan with black hilum.
Purple Hull - white or tan with brown hilum.

Other varieties having black or brown hila and a bean shape,
including Arkansas 83.

Field peas.
Cream peas or White Acre - solid cream color.

Crowder peas - solid tan or brown color and blunt ends,
including Mississippi Silver.

Lady - solid creamy-white.
Other varieties, such as Whippoorwill.
SIMILAR VARIETAL CHARACTERISTICS

Canned field peas must comply with this requirement to grade above
Substandard. The canned field pea standards don't provide for
mixed varietal types, the frozen field pea standards do provide
for mixed types.

Allow a sample average of 5 peas with noticeably different varietal
characteristics, from the predominating varietal type, in each

16 ounces net contents of canned field peas. Allow no more than

10 dissimilar peas in each 16 ounces net contents in any individual
can.

Some varietal types are not objectionable if mixed together. Use
the following guideline:

Arkansas 83's and Purple Hull

Not objectionable Purple Hull and Black-eye
Brown Crowder and Mississippi Silver
Cream Peas and Brown Crowder

Objectionable
Black-eye and Crowder


Canned Field Peas and Canned Black-eye Peas

May 197

DRAINED WEIGHT AND COUNT OF SNAPS

Wait until at least 48 hours after packing to make drained weight
determinations.

After determining the drained weight of the peas, separate the
snaps from the peas, weigh, and record the drained weight and count
of snaps.

STYLE
Without snaps.
Consider any snaps present in canned peas that are labeled or
declared as "without snaps" as extraneous vegetable material (EVM).
Score EVM under the factor of defects.

With_snaps.

If canned peas contain snaps, the pods must be of field pea plant
origin. Cut green beans cannot be used as substitutes.

"Field peas with snaps" should not exceed 10 percent, by weight,
of snaps. If snaps exceed the 10 percent limit, consider the
product as "field peas and snaps."

intttion of a . Snaps may be any length. The pods may
be snapped or cut. Two parts of a pod that is split length-
wise is "one snap."

Previously processed snaps. Snaps may be from previously
frozen, canned, or brined pods. Snaps must not affect the
overall appearance or overall flavor of the product because
of excessive salty taste or discoloration.

Count requ

Not less than 1 snap
Sample Average per 4 ounces total

contents (net weight).

amenta

Not more than:

1 can in 13,

2 cans in 29,

3 cans in 48,

4 cans in 60,

may have less than
2 snaps in a single

4 can

Individual cans


Canned Field Peas and Canned Black-eye Peas
May 1977

DE

CTS

Use a gram scale to make the defects determination. Separate and
weigh each category of defects. Disregard any slight or insignificant
discoloration which does not affect the appearance or eating quality
of the peas.

ixtraneous vegetable matertal (EVM).

In canned peas with snaps do not count pods as EVM. In canned peas
without snaps, count pods as EVM.

Unstemmed snaps are EVM in either field peas with snaps or field
peas without snaps.

"Combine" peas contain large amounts of EVM when they are received
at the cannery. Thorough sorting is required to remove this material.

Mashed or broken.

“Combine peas" receive mechanical damage which increases the amount
of loose skins and broken cotyledons. Sprouted peas are occasionally
encountered. If the pea is damaged by the sprout, count it as
broken. Include the sprout itselt (attached or detached) in the
weight of canned peas scoreable against the allowance for broken
peas. Loose skins are more prevalent in some varieties, such as
cream peas.

Blemished.

Green peas in mechanically harvested peas often oxidize and turn
brown. Score noticeably discolored peas as blemished.

Weevil damage occurs as visible holes eaten into the cotyledons
or as discoloration commonly called "weevil sting." Consider the
damage insignificant or scoreable, depending upon the extent to
which it is noticeable. Score units affected by larva holes and
dark discoloration ("stings") as blemished. Slight discoloration
of light-colored "stings" is insignificant.


INSTRUCTIONS FOR INSPECTION

of

CANNED FIELD PEAS

INNED BLACK-EYE PEAS

For Use of USDA Processed Products Inspectors





Canned Field Peas and Canned Black-eye Peas
May 1977

CHARACTER

The advent of "combine peas" has placed a large amount of hard peas
in the raw product used for canning. Soaking and cooking may or
may not make these peas tender. Also, some processors make a
practice of adding a percentage of "dry-soak" (seed-dry) peas to
more succulent peas.

Score the factor of character in relationship to the amount of
estimated "dry-soaked" or "combine peas" that have been added.
Character is very subjective and "firm" peas, "mealy" peas, and
"hard" peas must be chewed to determine their overall effect on
the eating quality. Most "combine peas" would fall in the "nearly
mature" classification. If the peas are hard, classify the sample
unit Substandard.

Snaps are required to be succulent pods. If the product contains
snaps, consider the character of the snaps too. Tender snaps are
required in grade A. However, immature field pea pods do not
have the same tenderness as might be expected in green beans.
Make allowances for the natural characteristics of the field pea
pod.

If "dry-soaked" peas have been added to the succulent peas, specific
characteristics of these peas are noticeable. Some of these are
as follows:

Large, uniform size peas;

Practically uniform color;

Uniform, dark brown or black hila;

Starchy, viscous liquor (heavy drained weights will also
cause this condition);

Grayish overall cast (EDTA decreases this condition);
Excessive ruptured peas with granular texture; and
Alcohol insoluble solids (AIS) may be 25 % or more and
ascorbic acid content is 1/2 milligram per 100 grams or
less.

Pune

NOU

Starch gelation

Succulent legumes are subject to starch gelation. Gelation may
occur in the peas or in the liquor. Some amount of starch gelation
should be expected in canned field peas.

pay


Canned Field Peas and Canned Black-eye Peas
May 1977

FLAVOR AND ODOR

Normal flavor and odor {s a prerequisite requirement for all grades
above Substandard. Assign the grade of Substandard to all edible
sample units that fail normal flavor and odor. "Off-flavor" is

any objectionable flavor or odor. Consider all flavor deviants

as quality deviants and allow them collectively with other quality
deviants.

A good salt balance is expected in canned peas unless the product
is labeled or declared as containing "no added salt." Consider
sample units containing no added salt, when salt is normally
expected or declared on the label, or too much salt, as quality
deviants to normal flavor. If brined snaps are used in canned
peas, the snaps should not be so excessively salty as to affect
the overall flavor of the product.

Do not downgrade for lack of salt in canned peas packed with "no
added salt," and labeled or declared as "no salt."

COLOR

Color is not limiting in grade C. Grade C color in an otherwise
grade A sample unit is acceptable, provided, the total score is
85 points or more.

Dark pigmentation may leach from peas with dark hila during
processing. This produces a grayish cast to the skins and cotyledons.
Score this grayish cast against color. This is also an indication

of "dry-soaked" peas.

Occasionally, peas in the bottom of large containers are scorched
during heat processing. If the color of the peas in the entire
bottom portions of the container is seriously affected, assign a
Substandard score for color.

Greater variation is expected im the color of light-color varieties
(black-eye, purple hull, cream, etc.), than in reddish-brown or
brown peas. Further, heat processing affects the overall color

of the light varieties. This is noticed more in Number 10 cans
because of the longer heat process required for sterilization.

EDTA is permitted by FDA. FDTA tends to brighten the overall
appearance of the peas. It is especially effective in brightening
the appearance of "dry-soaked" peas.

3


Canned Field Peas and Canned Black-eye Peas
May 1977

VARIETIES

Some varieties are more widely grown than others because of
resistance to nematodes, cowpea curculio (weevil), and diseases.
Growers prefer varieties that yield high and adapt to mechanical
harvesting.

Some of the many varieties grown for processing are: Purple Hull,
Brown Crowder, White Acre, Lady, Black-eye, Mississippi Silver,
and Arkansas 83.

HARVESTING

Until recently, Southern peas were harvested by hand and Pixall
machines for commercial canning operations. Several different
hand pickings were required during the growing season to harvest
the crop.

Now, Pixail machines and mobile combines are used exclusively to
harvest the crop. These machines are designed to move through

the fleld and harvest all of the crop at one time. Combines do
not recover peas from immature pods. To increase yield, growers
wait until few green pods are present before the crop is harvested.

Combines incorporate foreign materials (sand, dirt, pieces of plant
material, etc.) with the harvested peas. These materials must be
removed before canning.

Combine peas constitute the main source raw material for canned
peas. Few intense green peas are found in combine peas.

PROCESSING

Empty cans are filled with peas and hot brine. A closing machine
places lids on the cans and seals them. Hot brine spills over
onto the sides of the cans as they are sealed. Unless this
spillage is washed from the can prior to cooking, it bakes onto
the can exterior. This is one of the causes of rusting and
pinholing of cans during storage.

“>


Canned Field Peas and Canned Black-eye Peas
May 1977

INDEX

Page Number

Combine peag----~---~~--~------~-~----~-~---------~~------------ 3,7,9
Cowpea curculio----~----~~-~--------------~-----------------, 8
Defects

Drained weight-~------~---~-----------~---~-~-~-~----------.. 4

Dry soaked peas----~---------~-----~--~----------~---------_

Extraneous vegetable material

Harvest ing-~---~------~----~--------~------~-~--------------- 2

Mashed or broken---

Processing--~~-~----~-----~-~----~-----~-~~~------------------ 2
Product description-~-----~---~-~-------~~~-----~--~-------- 3

Salt



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

Except for official USDA inspection aids or devices and coler
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:

rdization

U.S. Department of Agriculture
Washington, DC 20250