United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products 

Branch

United States

Standards for

Grades of Dried

Figs

Effective December 21, 2001
This is the fourth issue, as amended, of the United States Standards for Grades of Dried Figs. These

standards are issued by the department after careful consideration of all data and views submitted.

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 Avenue, SW So. Bldg.

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

DRIED FIGS

EFFECTIVE DECEMBER 21, 2001

Section Page No.

§52.1021 Product description.................................................................................................. 2

§52.1022 Varietal color types .................................................................................................. 2

§52.1023 Styles and types of packs of dried figs..................................................................... 2

§52.1024 Sizes of Style I (a), whole, loose, dried figs............................................................. 2

§52.1025 Definitions of terms ................................................................................................ 3

§52.1026 Recommended sample size .................................................................................... 6

§52.1027 Grades of dried figs................................................................................................. 6

§52.1028 Moisture requirements for grades of dried figs........................................................ . 7

§52.1029 Factors of Quality..................................................................................................... 8

§52.1030 Lot compliance. .................................................................................................. 12

Authority: The provisions of this subpart issued under sec. 205, 50 stat. 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

§52.1021 Product description.

Dried figs are the fruit of the fig tree (Ficus carica) from which the greater portion of

moisture has been removed. The dried figs are prepared from clean and sound fruit and

are sorted and thoroughly cleaned to assure a clean, sound, wholesome product. The

figs may or may not be sulphured or otherwise bleached.

§52.1022 Color types of dried figs.

(a) White figs (or white type figs) are white to dark brown in color and include

such varieties as Adriatic and Adriatic types (Conadria, DiRedo, Tena, Adam,

etc.), Calimyrna, and Kadota. Calimyrna variety may not be co-mingled with

other varieties.

(b) Black figs (or black type figs) are black or dark purple in color as in the

Mission varieties.

§52.1023 Styles and types of packs of dried figs.

(a) Style I, Whole (or whole figs) means dried figs in any of the following types

of packs:

(1) Whole, loose, figs, referred to as Style I (a), are whole dried figs, not

materially changed from their original dried form, that are packed

without special arrangement in a container.

(2) Whole, pulled, figs, referred to as Style I (b), are whole dried figs

which are changed from their original dried form by purposely flattening

and shaping and are placed in a definite arrangement in a container. 

The dried figs may or may not be split slightly across the eye but are not

split to the extent that the seed cavity is materially exposed.

(3) Whole, layered, figs, referred to as Style I (c), are whole dried figs

which are changed from their original dried form by purposely flattening

and shaping and are placed in a staggered-layer arrangement in a

container. The figs are split across the base to the extent that the seed

cavity may be materially exposed.

(b) Style II, Pieces (or fig pieces) means pieces of figs made from whole dried

figs whose size does not exceed 3/8 in. x 3/8 in. x 3/4in.

§52.1024 Sizes of Style I (a), whole, loose, dried figs.

(a) Sizes. The sizes of Style I (a), whole, loose, dried figs for the respective

varieties are as follows:

(1) White.

No. 1 size (jumbo size) - 1-9/16 inches or larger in width.

No. 2 size (extra fancy size) - 1-6/16 inches to, but not including, 

1-9/16 inches in width.
3

No. 3 size (fancy size) - 1-3/16 inches to, but not including, 1-6/16

inches in width.

No. 4 size (extra choice size) - 1-1/16 inches to, but not including, 1-

3/16 inches in width.

No. 5 size (choice size) - 14/16 inch to, but not including, 1-1/16

inches in width.

No. 6 size (standard size) - Less than 14/16 inch in width.

(2) Black.

No. 1 size (jumbo size) - 1-5/16 inches or larger in width.

No. 2 size (extra fancy size) - 1- 3/16 inches to, but not including, 1-

5/16 inches in width.

No. 3 size (fancy size) - 1-1/16 inches to, but not including, 1-3/16

inches in width.

No. 4 size (extra choice size) - 15/16 inch to, but not including, 1-

1/16 inches in width.

No. 5 size (choice size) - 12/16 inch to, but not including, 15/16 inch

in width.

No. 6 size (standard size) - Less than 12/16 inch in width.

(b) Ascertaining compliance for a single size. In ascertaining compliance with

the size requirements of this section, Style I (a), whole, loose, dried figs will be

considered as a single size if not less than 80 percent by count of the figs are of

one predominant size and not more than 14 percent by count of the figs are of a

size or sizes smaller than that predominating size and not more than 6 percent by

count of the figs are of a size or sizes larger than that predominating size. 

Uniformity of size, as such, is not a grade requirement for Style I (a), whole,

loose, dried figs.

§52.1025 Definitions of terms

(a) Color.

(1) White figs.

(i) Practically uniform typical color means, with respect to white

varieties of dried figs that are light in color, that there may not

be more than 10 percent, by count, of dried figs that are

markedly dark figs; and, with respect to white varieties that are

dark in color, that there may not be more than 10 percent, by

count, of dried figs that are markedly light-colored figs.

(ii) Reasonably uniform typical color means, that with respect to

white varieties of dried figs that are light in color or are very light
4

green in color, that there may not be more than 20 percent, by

count, of dried figs that are markedly dark figs; and, with

respect to white varieties that are dark in color, that there not

be more than 20 percent, by count, of dried figs that are

markedly light-colored figs.

(2) Black figs.

(i) Practically uniform typical color means, with respect to

Black varieties of dried figs, that the color is reasonably uniform

and a typical natural black or dark reddish brown color of dried

figs and that not more than 20 percent, by count, of the dried

figs may be, singly or in combination:

Affected by very light-colored scars which are not calloused

and which, singly or in aggregate on a whole dried fig, are more

than one fourth but less than one half of the exterior surface of

the dried fig; or

Seriously damaged by scars or disease (as defined in

§52.1025(b) which affect the color of the dried fig.

(ii) Reasonably uniform typical color means, with respect to

Black varieties of dried figs, that the color is fairly uniform and a

typical natural black or dark reddish brown color of dried figs

and that not more than 30 percent by count, of the dried figs

may be, singly or in combination:

Affected by very light-colored scars which are not calloused

and which, singly or in the aggregate on a whole dried fig, are

more than one-fourth but less than one-half of the exterior

surface of the dried fig; or

Seriously damaged by scars or disease (as defined in §52.1025

(b) which affect the color of the dried fig.

(b) Defects.

(1) Damaged by scars or disease means that the area of tough or

calloused scars, singly or in the aggregate on a dried fig or portion of a

dried fig, is equal to, or exceeds, the diameter of a circle 3/8 inch in

diameter but is less than the area of a circle 1⁄2 inch in diameter. 

(2) Seriously damaged by scars or disease means that the area of tough

or calloused scars, singly or in the aggregate on a dried fig or portion of

a dried fig, is equal to, or exceeds, the area of a circle 1⁄2 inch in

diameter. Figs which possess very light colored scars that are not

calloused are considered seriously damaged by scars if such scars,

singly or in the aggregate on a whole dried fig, are equal to one-half or

more of the exterior surface of the dried fig.

(3) Damaged by sunburn means any substantial damage from excessive

heat to the skin evidenced by dry and tough surface areas.
5

(4) Seriously damaged by sunburn means any substantial damage from

excessive heat to the skin evidenced by dry and tough surface areas and

which damage is accompanied by a lack of sugary tissue affecting onethird or more of the interior of a dried fig.

(5) Damaged by mechanical injury in styles I(a), (b) and (c)-whole

loose, whole pulled and whole layered-dried figs means skin breaks that

more than slightly affect the appearance of the product.

(6) Seriously damaged by mechanical injury means injury to the styles

of whole dried figs as follows:

(i) In Style I (a), Whole, loose, figs and Style I (b), Whole, pulled,

figs, the seed tissue is mashed out beyond the outer wall or

there are excessive skin breaks which materially affect the

appearance of the dried figs for the applicable style;

(ii) In Style I (c), whole, layered, figs there are excessive skin

breaks (other than the normal splitting for the style) to the extent

that a dried fig cannot be identified as a whole, layered, fig.

 

(7) Damaged by visible sugaring means white sugar crystals which form

on the exterior surface of a dried fig or a portion of a dried fig so as to

materially damage the appearance. Units showing a few lightly sugared

spots are not considered as damaged by visible sugaring unless singly or

in combination with other defective units they affect the appearance or

edibility, or both, for the respective grade.

(8) Damage by other similar defects includes any exposed (external or

cut surface) injury or defect not specifically mentioned (such as

abnormally discolored areas other than from scars, disease or sunburn)

which materially affects the appearance, edibility, or keeping quality of

the dried figs, except that stems which attach the fig to the twig of the

tree are not considered as seriously damaged by other similar defects. 

(9) Seriously damaged by other similar defects includes any exposed

(external or cut surface) injury or defect not specifically mentioned

(such as abnormally discolored areas other than from scars, disease, or

sunburn) which materially affects the appearance, edibility, or keeping

quality of the dried figs, except that stems which attach the fig to the

twig of the tree are not considered as "seriously damaged by other

similar defects."

 

(c) Flavor and odor

(1) Good flavor and odor means a clean and distinct dried fig flavor and

odor which may possess very slight flavors or odors such as are

characteristic of slight scorching or slight caramelization.

(2) Reasonably good flavor and odor means a clean and distinct dried fig

flavor and odor which may possess slight flavors or odors such as are

characteristic of scorching or caramelization but may not possess any

objectionable or off flavors such as; the flavor of tobacco, mustiness, or

fermentation.
6

(3) Off (Objectionable) flavor and odor means that the figs fail to meet

the requirements of reasonably good flavor and odor.

(d) Maturity.

(1) Well matured figs are figs that are well developed and in which:

(i) The interior shows good sugary tissue development that is

gummy but slightly fibrous in consistency and texture; or

(ii) One-third or less of the interior of the fig may be entirely lacking

in sugary tissue if the remainder of the interior of the fig is sirupy

and gum-like in consistency and texture. 

(2) Reasonably well-matured figs are dried figs which are reasonably

well developed and in which:

(i) The sugary tissue in the interior of the fig is gummy and fibrous

in consistency and texture; or

(ii) One-third or less of the interior of the fig may be entirely lacking 

in sugary tissue, if the remainder of the interior of the fig is

gummy but slightly fibrous in consistency or texture; or

(iii) More than one-third, but less than one-half, of the interior of the

fig may be entirely lacking in sugary tissue, if the remainder of

the interior of the fig is syrupy and gum-like in consistency and

texture.

§52.1026 Recommended sample size

The sampling plan for dried figs is stated in File Code 109 A-1 §52.38 paragraph (g):

For each 10,000 pounds (or fraction of 10,000 pounds) of product-6 sample units of

approximately 35 figs each accumulated into one composite (at least 200 figs). Each composite

will be examined separately, and all must meet the requirement for the U. S. Grade.

§52.1027 Grades of dried figs.

(a) U.S. Grade A is the quality of whole fig or fig pieces in which Style I, whole

figs, are of one variety and in which Style II, fig pieces, are of one variety or

similar varieties; that are well-matured with not more than 10 percent, by count,

of reasonably well-matured dried figs; that are practically uniform in size, except

for Style I (a), whole, loose, figs and Style II, fig pieces; that possess a

practically uniform typical color; that possess a good flavor; that are free from

foreign material; and that do not exceed the maximum allowances and limitations

as specified in Table I (Moisture), Table II (Prerequisite Factors), Table III A

(Defects in White Figs) and Table IV A (Defects in Black Figs), Table V

(Maturity), Tables VI (Uniformity of Color in White Figs), Table VII

(Uniformity of Color in Black Figs), and Table VIII (Uniformity of Size).

(b) U.S. Grade B is the quality of whole figs or fig pieces that are of one variety or

of similar varieties; that are reasonably well-matured with not more than 10
7

percent, by count, of figs that fail to meet the requirements for fairly

well-matured dried figs; that are reasonably uniform in size, except for Style I

(a), whole, loose, figs and Style II, fig pieces; that possess a reasonably uniform

typical color; that possess a reasonably good flavor; that are free from foreign

material; and that do not exceed the maximum allowances and limitations as

specified in Table I (Moisture), Table III B (Defects in White Figs), Table IV B

(Defects in Black Figs), Table V (Maturity), Table VI (Uniformity of Color in

White Figs), Table VII (Uniformity of Color in Black Figs), and Table VIII

(Uniformity of Size).

(c) Substandard is the quality of dried figs that fails to meet the requirements of

"U.S. Grade B."

§52.1028 Moisture allowances for grades of dried figs.

(a) Moisture limits. Dried figs shall not exceed the moisture limits for the grades,

color types, styles, and groups designated in Table I of this section. Group I

includes figs in containers which do not completely enclose and seal the figs;

such containers include, but are not limited to, wood boxes or fiber boxes. 

Group II includes figs packaged in completely sealed packages; such containers

include, but are not limited to, plastic, or laminated multi-layer film wrapped

bags or cartons, and hermetically sealed glass or metal containers.

Table I - Moisture Allowances for Dried Figs

Grades Color types Styles

Maximum moisture limits (by

weight)

Group I Group II

U.S. Grade A and

U.S. Grade B

White ..........

White ..........

Black ..........

Black ..........

Black and White

(mixed) ........

Black and White

(mixed) ........

Whole

Pieces

Whole

Pieces

Whole

Pieces

Percent

24 1/

24 1/

24 1/

24 1/

24 1/

24 1/

Percent

....... 30

....... 30

....... 30

....... 30

....... 30

....... 30

1/ Except Dried Figs of this group may have a maximum moisture of 30 percent when a safe and

suitable mold inhibitor is used.

§52.1029 Factors of Quality for dried figs.

The grade of dried figs is based on the requirements for the following quality factors:

(a) Prerequisite quality factors.

(1) Flavor and odor

(2) Varietal characteristics
8

(b) Classified quality factors and defects.

(1) Defects

(2) Maturity

(3) Uniformity of Color

(4) Uniformity of Size

Table II

Prerequisite Factors for Dried Figs

Factors Grade A Grade B

Flavor and Odor Good Reasonably Good

Varietal Characteristics One variety or similar

varieties 

One variety or similar

varieties 

The following tables in this section summarize the total maximum allowances and maximum limitations

for defects within the total allowances for the respective grades and styles as follows:

(a) Table III A - Allowances for Defects in Grade A for White Figs.

Table III B - Allowances for Defects in Grade B for White Figs.

(b) Table IV A - Allowances for Defects in Grade A for Black Figs.

Table IV B - Allowances for Defects in Grade B for Black Figs.

(c) Table V - Maturity

(d) Table VI - Uniformity of Color - White Figs

(e) Table VII - Uniformity of Color - Black Figs

(f) Table VIII - Uniformity of Size

Table III A - Allowances for Defects in White Figs

(Style I, Whole; Style II, Pieces, except as indicated otherwise)

Grade

Total allowance 1/ - Not more

than a total of 10 percent 2/

Limited allowance - Not more

than 1⁄2 of the total or 5 percent

2/
9

U. S. Grade A

Damaged by: scars or disease,

sunburn, mechanical injury 3/,

visible sugaring, or other similar

defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

1/ Total maximum allowances: Provided, that the appearance or edibility of the product is not

seriously affected by such defects or by the presence of otherwise defective units.

2/ Percentages are by count.

3/ Not applicable to Style II, fig pieces.

Table IIIB - Allowances for Defects in White Figs

(Style I, Whole; Style II, Pieces, except as indicated otherwise)

Grade Total Allowance 1/ - Not more

than a total of 15 percent 2/

Limited Allowance - Not more

than 7/15 of the total or 7

percent 2/

U. S. Grade B

Damaged by: scars or disease,

sunburn, mechanical injury 3/

visible sugaring, other similar

defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

1/ Total maximum allowances: Provided, that the appearance or edibility of the product is not

seriously affected by such defects or by the presence of otherwise defective units.

2/ Percentages are by count.

3/ Not applicable to Style II, fig pieces.
10

Table IV A - Allowances for Defects in Black Figs

(Style I, Whole; Style II, Pieces, except as indicated otherwise)

Grade Total allowance 1/ - Not more

than a total of 15 percent 2/

Limited allowance - Not more

than 7/15 of the total or 7

percent 2/

U. S. Grade A

Damaged by: scars or disease,

sunburn, mechanical injury 3/,

visible sugaring, other similar

defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

1/ Total maximum allowances: Provided, that the appearance or edibility of the product is not

seriously affected by such defects or by the presence of otherwise defective units.

2/ Percentages are by count.

3/ Not applicable to Style II, fig pieces.

Table IV B - Allowances for Defects in Black Figs

(Style I, Whole; Style II, Pieces, except as indicated otherwise)

Grade Total allowance 1/ - Not more

than a total of 20 percent 2/

limited allowance - Not more

than2/5 of the total or 8 percent

2/

U. S. Grade B

Damaged by: scars or disease,

sunburn, mechanical injury 3/,

visible sugaring, other similar

defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

Seriously damaged by: scars or

disease, sunburn, mechanical

injury 3/, other similar defects.

1/ Total maximum allowances: Provided, that the appearance or edibility of the product is not

seriously affected by such defects or by the presence of otherwise defective units.

2/ Percentages are by count.

3/ Not applicable to Style II, fig pieces.
11

Table V- Maturity

Grade Definition Description

U.S. Grade A Well-matured

The interior shows good sugary tissue development

that is gummy but slightly fibrous in consistency and

texture; or

One-third or less of the interior of the fig may be

entirely lacking in sugary tissue, if the remainder of the

interior of the fig is sirupy and gumlike in consistency

and texture. 

U. S. Grade B Reasonably wellmatured

The sugary tissue in the interior ofthe figis gummyand

fibrous in consistency and texture; or

One-third or less of the interior of the fig may be

entirely lacking in sugary tissue, if the remainder of the

interior of the fig is gummy but slightly fibrous in

consistency and texture; or

More than one-third, but less than one-half, of the

interior of the fig may be entirely lacking in sugary

tissue, ifthe remainder ofthe interiorissirupyand gumlike in consistency and texture. 

Table VI - Uniformity of Color in White Figs

Grade Definition Description

U.S. Grade A Practically uniform

typical color

With respect to white varieties that are light in color,

there may not be more than 10 percent, by count, of

driedfigsthat are markedly dark figs, and, withrespect

to varieties that are dark in color, that there may not

be more than 10 percent, by count, of dried figs that

are markedly light-colored figs.

U. S. Grade B Reasonably uniform

typical color

With respect to white varietiesthat are light in color or

are very light green in color, that there may not be

more than 20 percent, by count, of dried figs that are

markedly dark figs; and, withrespect to white varieties

that are dark in color, that there my not be more than

20 percent, by count, of dried figs that are markedly

light-colored figs. 
12

Table VII - Uniformity of Color in Black Figs

Grade Definition Description

U. S. Grade A

Practically

uniform typical

color

The colorisreasonably uniformand a typicalnaturalblackordark

reddish-brown, and not more than 20 percent, by count, of the

dried figs, may be, singly or in combination:

(1) Affected by very light-colored scars which are not calloused

and which, singlyor inthe aggregate ona whole dried figare more

than one-fourthbut lessthanone-half ofthe exteriorsurface ofthe

dried fig; or

(2) Seriously damaged by scars or disease (as defined in

§52.11025(b) which affect the color of the dried fig. 

U. S. Grade B

Reasonably

uniform typical

color

The color is fairly uniform and a typical natural black or dark

reddish brown color of dried figs and that not more than 30

percent, by count, of the dried figs may be, singly or in a

combination:

(1) Affected by very light-colored scars which are not calloused

and which, singlyor inthe aggregate ona whole fig, are more than

one-fourth but less than one-half of the exterior surface the dried

fig: or

(2) Seriously damaged by scars or disease (as defined in

§52.1025 (b) which affect the color of the dried fig 

Table VIII - Uniformity of Size

Uniformity of size applies to Style I (b), whole, pulled, figs and Style I (c), whole, layered, figs, where

the original shape has been materially changed.

Grade Definition Description

U.S. Grade A Practically uniform in

size

Not more thana totalof 15 percent, bycount, ofdried

figs may be conspicuously larger or smaller than the

approximate average size of the dried figs in the

container.

U. S. Grade B Reasonably uniform

in size

Not more thana total of 20 percent, bycount, ofdried

figs may be conspicuously larger or smaller than the

approximate size of the dried figs in the container.

§52.1031 Lot Compliance. The grade of a lot of dried figs 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 ( §§ 52.1 through 52.83).