United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of Frozen 

Whole Kernel (or

Whole Grain) Corn

Effective August 1, 1952
This is the fourth issue of the United States Standards for Grades of Frozen Whole Kernel

(or Whole Grain) Corn, published in the FEDERAL REGISTER of August 1, 1952 (17 FR

7038) to become effective August 1, 1952. This issue supersedes the third issue, which

has been in effect since April 16, 1944.

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

FROZEN WHOLE KERNEL (OR WHOLE GRAIN) CORN

EFFECTIVE AUGUST 1, 1952

Section Page No.

§52.911 Product description. ....................................... 2

§52.912 Color of frozen whole kernel (or whole grain) corn. ............... 2

§52.913 Grades of frozen whole kernel (or whole grain) corn. .............. 2

§52.914 Ascertaining the grade. .................................... 4

§52.915 Ascertaining the rating of the factors which are scored. ........... 4

§52.916 Color. .................................................. 4

§52.917 Absence of defects. ....................................... 6

§52.918 Tenderness and maturity. .................................. 7

§52.919 Ascertaining the grade of a lot. .............................. 8

§52.920 Score sheet for frozen whole kernel (or whole grain) corn. ......... 9

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

§52.911 Product description.

Frozen whole kernel (or whole grain) corn means the frozen product prepared from fresh,

clean, sound, succulent kernels of sweet corn of either the white or golden (or yellow)

varieties by removing husk and silk; by sorting, trimming, and washing; and by blanching

before or after removal from the cob. The frozen whole kernel (or whole grain) corn is

frozen in accordance with good commercial practice and maintained at temperatures

necessary for the preservation of the product. 

 

§52.912 Color of frozen whole kernel (or whole grain) corn.

 

(a) Golden (or Yellow). 

 

(b) White. 

 

§52.913 Grades of frozen whole kernel (or whole grain) corn. 

 

(a) U.S. Grade A or U.S. Fancy is the quality of frozen whole kernel (or whole

grain) corn that possesses similar varietal characteristics; that possesses a

good flavor and odor; that is tender; that possesses a good color; that is

practically free from defects; and that for those factors which are scored in

accordance with the scoring system outlined in this subpart, the total score

is not less than 90 points: Provided that the frozen whole kernel (or whole

grain) corn may possess a reasonably good color if the total score is not less

than 90 points. 

 

(b) U.S. Grade B or U.S. Extra Standard is the quality of frozen whole kernel (or

whole grain) corn that possesses similar varietal characteristics; that

possesses a good flavor and odor; that is reasonably tender; that possesses

a reasonably good color; that is reasonably free from defects; and that for

those factors which are scored in accordance with the scoring system

outlined in this subpart, the total score is not less than 80 points: Provided,

that frozen whole kernel (or whole grain) corn may possess a fairly good

color, scoring not less than 7 points if the total score is not less than 80

points. 

 

(c) U.S. Grade C or U.S. Standard is the quality of frozen whole kernel (or whole

grain) corn that possesses similar varietal characteristics; that possesses a

fairly good flavor and odor; that is fairly tender; that possesses a fairly good

color; that is fairly free from defects; and that scores not less than 70 points

when scored in accordance with the scoring system outlined in this subpart.

(d) Substandard is the quality of frozen whole kernel (or whole grain) corn that

fails to meet the requirements of U.S. Grade C or U.S. Standard. 
3

§52.914 Ascertaining the grade. 

 

(a) The grade of frozen whole kernel (or whole grain) corn may be ascertained

by considering, in conunction with the requirements of the respective grade,

the respective ratings for the factors of color, absence of defects, and

tenderness and maturity. 

 

(b) The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that may be

given such factor is: 

Factors Points

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

Absence of Defects ..........................

Tenderness and maturity ......................

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

10

40

50

 

100

(c) The grade of frozen whole kernel (or whole grain) corn is determined

immediately after thawing to the extent that the product is substantially free

from ice crystals. The product is cooked to determine flavor and odor. 

 

(d) Good flavor and odor means that the product, after cooking, has a good

characteristic normal flavor and odor and is free from obectionable flavors

and objectionable odors of any kind. 

 

(e) Fairly good flavor and odor means that the product, after cooking, may be

lacking in good flavor and odor but is free from objectionable flavors and

objectionable odors of any kind. 

 

§52.915 Ascertaining the rating of the factors which are scored. 

 

The essential variations within each factor which is scored are so described that the value

may be ascertained for such factors and expressed numerically. The numerical range

within each factor which is scored is inclusive (for example, 36 to 40 points means 36, 37,

38, 39, or 40 points). 

 
4

§52.916 Color.

 

(a) "A" classification. Frozen whole kernel (or whole grain) corn that

possesses a good color may be given a score of 9 or 10 points. Good color

means that the kernels possess a practically uniform color typical of tender

sweet corn and that the product is bright and is practically free from

off-variety kernels. 

(b) "B" classification. If the frozen whole kernel corn (or whole grain) corn

possesses a reasonably good color, a score of 8 points may be

given. Reasonably good color means that the kernels possess a

reasonably uniform color typical of reasonably tender sweet corn and that the

product is reasonaby bright and reasonably free from off-variety kernels. 

 

(c) "C" classification. Frozen whole kernel (or whole grain) corn tht possesses

a fairly good color may be given a score of 6 or 7 points. Frozen whole kernel

(or whole grain) corn that scores 6 points in 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 partial limiting rule). Fairly good color means that

the kernels possess a fairly uniform color typical of fairly tender sweet corn

and that the product may be dull but not to the extent that the appearance is

seriously affected, and is fairly free from off-variety kernels. 

 

(d) "SStd" classification. Frozen whole kernel (or whole grain) corn that fails

to meet the requirements of paragraph (c) of this section may be given a

score of 0 to 5 points and shall not be graded above Substandard, regardless

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

 

§52.917 Absence of defects.

 

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

from pieces of cob, husk, silk, or other harmless extraneous vegetable matter,

from pulled kernels, ragged kernels, crushed kernels, loose skins, and from

damaged or seriously damaged kernels. 

 

(1) Damaged kernel means any kernel affected by insect injury or

damaged by discoloration, pathological injury, or by other means to the

extent that the appearance or eating quality is materially affected. 

 

(2) Seriously damaged kernel means damaged to such an extent that

the appearance or eating quality is seriously affected. 

 
5

(b) "A" classification. Frozen whole kernel (or whole grain) corn that is

practically free from defects may be given a score of 36 to 40

points. Practically free from defects means that pieces of cob, husk, silk,

or other harmless extraneous vegetable matter, pulled kernels, ragged

kernels, crushed kernels, loose skins, and damaged or seriously damaged

kernels may be present that do not more than slightly affect the appearance

or eating quality of the product. 

 

(c) "B" classification. If the frozen whole kernel (or whole grain) corn is

reasonably free from defects, a score of 32 to 35 points may be

given. Frozen whole kernel (or whole grain) corn that falls into this

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

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

Reasonably free from defects means that pieces of cob, husk, silk, or other

harmless extraneous vegetable matter, pulled kernels, ragged kernels,

crushed kernels, loose skins, and damaged or seriously damaged kernels

may be present that do not materially affect the appearance or eating quality

of the product. 

 

(d) "C" classification. Frozen whole kernel (or whole grain) corn tht is fairly free

from defects may be given a score of 28 to 31 points. Frozen whole kernel

or whole grain) corn 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 pieces of cob,

husk, silk, or other harmless extraneous vegetable matter, pulled kernels,

ragged kernels, crushed kernels, loose skins, and damaged or seriously

damaged kernels may be present that do not seriously affect the appearance

or eating quality of the product. 

 

 (e) "SStd" classification. Frozen whole kernel (or whole grain) corn that fails

to meet the requirements of paragraph (d) of this section may be given a

score of 0 to 27 points and shall not be graded above Substandard,

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

 

§52.918 Tenderness and maturity. 

 

(a) "A" classification. Frozen whole kernel (or whole grain) corn that is tender

may be given a score of 45 to 50 points. Tender means that the kernels are

in the milk or early cream stage of maturity and have a tender texture. 
6

(b) "B" classification. If the frozen whole kernel (or whole grain) corn is 

reasonably tender, a score of 40 to 44 points may be given. Frozen whole

kernel (or whole grain) corn that falls into this classification shall not be

graded above U.S. Grade B or U.S. Extra Standard, regardless of the total

score for the product (this is a limiting rule). Reasonably tender means that

the kernels are in the cream stage of maturity and have a reasonably tender

texture. 

(c) "C" classification. Frozen whole kernel (or whole grain) corn that is fairly

tender may be given a score of 36 to 39 points. Frozen whole kernel (or

whole grain) corn 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 tender means that the kernels are in the early

dough or dough stage and have a fairly tender texture. 

 

(d) "SStd" classification. Frozen whole kernel (or whole grain) corn that fails

to meet the requirements of paragraph (c) of this section may be given a

score of 0 to 35 points and shall not be graded above Substandard,

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

 

§52.919 Ascertaining the grade of a lot. 

 

 The grade of a lot of frozen whole kernel (or whole grain) corn 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). 

 
7

§52.920 Score sheet for frozen whole kernel (or whole grain) corn.

Number, size and kind of container ......................................

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

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

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

Factors Score Points

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

Absence of defects ................

Tenderness and maturity ...........

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

10

40

50

 

100

"A" 9-10

"B" 8

"C" 6-07 _1/

"SStd" 0-05 _2/

"A" 36-40

"B" 32-35

"C" 28-31 _2/

"SStd" 0-27 _2/

"A" 45-50

"B" 40-44 _2/

"C" 36-39 _2/

"SStd" 0-35 _2/

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

Flavor and odor .....................................................

_1/ Indicates partial limiting rule

_2/ Indicates limiting rule.

Recodified in the Federal Register of December 9, 1953 (18 F. R. 7927) 

Section 52.919 amended May 22, 1957 (22 F. R. 3535)