United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Bulk Sauerkraut

Effective date May 24, 1967
This is the first issue, as amended, of the United States Standards for Grades of Bulk

Sauerkraut published in the FEDERAL REGISTER of May 24, 1967 (32 FR 7568) to

become effective May 24, 1967. This issue supersedes the first issue, which has been in

effect since May 24, 1935.

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 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 Bulk Sauerkraut

Section Page No.

§52.3451 Product description. ........................................ 2

§52.3452 Grades of bulk sauerkraut. ................................... 2

§52.3453 Ascertaining the grade. ...................................... 2

§52.3454 Ascertaining the rating of each factor. .......................... 4

§52.3455 Color. .................................................. 4

§52.3456 Cut. ..................................................... 4

§52.3457 Absence of Defects. ........................................ 4

§52.3458 Texture. .................................................. 5

§52.3459 Flavor. ................................................... 5

§52.3460 Determination of acidity. ..................................... 6

§52.3461 Ascertaining the grade of a lot. ................................ 6

§52.3462 Score sheet for bulk sauerkraut. ............................... 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

§52.3451 Product description.

Bulk or barreled sauerkraut, hereinafter referred to as sauerkraut or bulk sauerkraut is

the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of

properly prepared and shredded cabbage in the presence of not less than 2 percent nor

more than 3 percent of salt. It contains, upon completion of the fermentation, not less than

1.5 percent of acid, expressed as lactic acid.

§52.3452 Grades of bulk sauerkraut.

(a) U.S. Grade (First Quality) bulk sauerkraut is of a color approximating, or is

lighter than Olive Buff (according to Ridgway's Color Standards and

Nomenclature), with the shreds uniformly cut to approximately 1/32-inch in

thickness. The product is practically free from defects and blemishes; is of

fine, crisp texture; possesses a normal, well developed, sauerkraut flavor;

and scores not less than 85 points when scored according to the scoring

system outline herein.

(b) U.S. Grade C (Second Quality) bulk sauerkraut may have a variable straw

color, but not darker than Dark Olive Buff (according to Ridgway's Color

Standards and Nomenclature); the shreds may lack uniformity of thickness.

The product is reasonably free from defects and blemishes; is of reasonably

fine, crisp texture; possesses a normal sauerkraut flavor; and scores not less

than 70 points and need not score more than 84 points when scored

according to the scoring system outlined herein.

(c) Substandard bulk sauerkraut is sauerkraut that fails to meet the

requirements of the foregoing grades or when any one of the grading factors

falls in the D classification.

§52.3453 Ascertaining the grade.

The grade of bulk sauerkraut may be ascertained by considering, in addition to the

requirements in the definition, the following factors: Color, cut, absence of defects, texture,

and flavor. The relative importance of each element has been expressed numerically on

a scale of 100. The maximum number of credits that may be given for each factor is:

Factors Points

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

Cut ..................................

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

Texture ...............................

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

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

15

15

10

15

 45

100
3

§52.3454 Ascertaining the rating of each factor.

The essential variations within each factor are so described that the value may be

ascertained for each factor and expressed numerically. The numerical ranges within each

factor are inclusive. For instance, the range 13 to 15 means 13, 14, and 15.

§52.3455 Color. 

(a) "A" classification. Sauerkraut that possesses a color approximating, or is

lighter than Olive Buff (according to Ridgway's Color Standards and

Nomenclature), may be given a credit of 13 to 15 points.

(b) "C" classification. If the sauerkraut possesses a color ranging from Olive

Buff to (but not darker than) Dark Olive Buff, or is slightly greenish or

yellowish, or possesses a tint of light brown, a credit of 10 to 12 points may

be allowed. Sauerkraut that falls in this classification shall not be graded

above U.S. Grade C (Second Quality), regardless of the total score for the

product.

(c) "SStd" classification. If the sauerkraut possesses a decidedly dark, or pink

tinted color, a credit within the range of zero to nine points may be allowed.

§52.3456 Cut.

(a) "A" classification. If the shreds of sauerkraut are uniformly cut to

approximately 1/32-inch in thickness and are of a reasonable length, a credit

of 13 to 15 points may be allowed.

(b) "C" classification. If the cut is very irregular, the shreds being choppy and

poorly cut, a credit of 10 to 12 points may be allowed. Sauerkraut that falls

in this classification may not be graded above U.S. Grade C (Second

Quality), regardless of the total score for the product.

(c) "SStd" classification. Sauerkraut that is very uneven in cut, containing

decidedly thick or short shreds, may be given a credit of not more than nine

points.

§52.3457 Absence of Defects.

(a) General. The factor of absence of defects refers to defects such as large

pieces of leaves, dead leaves, large pieces of core, spotted shreds, or other

defects.
4

(b) "A" classification. Sauerkraut that is practically free from the defects

mentioned may be given a credit of nine to 10 points.

(c) "C" classification. If the product is reasonably free from the defects

mentioned, a credit of six to eight points may be allowed. Sauerkraut that

falls in this classification shall not be graded above U.S. Grade C (Second

Quality), regardless of the total score for the product.

(d) "SStd" classification. If pieces of dead leaves, large pieces of core,

spotted shreds, or any similar blemishes are prominently present to the

extent of injuring the appearance of the product, a credit within the range of

zero to five points may be allowed.

§52.3458 Texture.

(a) General. The factor of texture refers to the condition of the product and the

tendency of the shreds to be firm, fresh, crisp, and easy to cut, as

contradistinguished to soft or mushy.

(b) "A" classification. Sauerkraut that is firm and crisp may be given a credit

of 13 to 15 points.

(c) "C" classification. If the product is somewhat tough, or is slightly soft, a

credit of 10 to 12 points may be allowed. Sauerkraut that falls in this

classification shall not be graded above U.S. Grade C (Second Quality),

regardless of the total score for the product.

(d) "SStd" classification. If the sauerkraut is tough, or contrariwise, is soft and

mushy, a credit within the range of zero to nine points may be allowed.

§52.3459 Flavor.

(a) "A" classification. Sauerkraut that has a highly acid (expressed as lactic),

palatable, clean, characteristic sauerkraut flavor, may be given a credit of 40

to 45 points.

(b) "C" classification. If the product possesses a good sauerkraut flavor that

may be suggestive of improper bacterial action, but not markedly so, it may

be given a credit of 34 to 39 points. Sauerkraut that falls in this classification

shall not be graded above U.S. Grade C (Second Quality), regardless of the

total score for the product.
5

(c) "SStd" classification. If the flavor is poor and unpalatable from any cause

(acetic, butyric, yeasty, moldy, very salty, bitter stale, or rancid), a credit

within the range of zero to 33 points may be allowed.

§52.3460 Determination of acidity.

The method of titration used to determine the degree of lactic acidity in sauerkraut is as

follows: Place 10 cc. of sauerkraut juice in a flask, add 40 cc. of distilled water (hydrant

water contains large quantities of alkaline salts which tend to neutralize the sauerkraut

acid before titration takes place). Shake the flask to mix thoroughly the sauerkraut juice

and water. Add three or four drops of phenolphthalein solution. Into this mixture slowly

run, drop by drop, from a burette graduated in 1/10 cc. and filled with 1/9 normal solution

of sodium hydroxide, enough of the sodium hydroxide to bring a permanent pink tint to the

sauerkraut juice solution, shaking the flask as the sodium hydroxide is added. As soon as

the pink tint becomes permanent (at first it will fade away), note the amount of the

hydroxide used, divide this number by 10, and the result is a number which is the

percentage of lactic acid in the sauerkraut juice.

§52.3461 Ascertaining the grade of a lot.

The grade of a lot of bulk sauerkraut 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 to 52.83).
6

§52.3462 Score sheet for bulk sauerkraut.

Identification marks on packages ........................................

Net weight as indicated on package ......................................

Percent acid ........................................................

Factors Score points

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

Cut ...................................

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

Texture ................................

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

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

15 "C" 10-12 _1/

15 "C" 10-12 _1/

10 "C" 6-8 _1/

15 "C" 10-12 _1/

45 "C" 34-39 _1/

100

"A" 13-15

"SStd" 0-9 _2/

"A" 13-15

"SStd" 0-9 _2/

"A" 9-10

"SStd" 0-5 _2/

"A" 13-15

"SStd" 0-9 _2/

"A" 40-45

"SStd" 0-33 _2/

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

1/ Sauerkraut that falls in this classification may not be graded above U.S. Grade C

(Second Quality)

2/ Sauerkraut that falls in this classification may not be graded above Substandard.

Dated: May 16, 1967.

G.R. Grange

Deputy Administrator

Marketing Services

Published in the Federal Register of May 24, 1967 (32 F.R. 7568)