United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Canned Tomato Paste

Effective date September 19, 1977
This is the Third issue of the United States Standards for Grades of Canned Tomato Paste

published in the FEDERAL REGISTER of August 19, 1977, (42 FR 41843) to become

effective September 19, 1977. This issue supersedes the second issue, which have been

in effect since February 25, 1970.

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 Canned Tomato Paste

Section Page No.

§52.5041 Product description. ........................................ 2

§52.5042 Concentration. ............................................. 2

§52.5043 Texture. .................................................. 2

§52.5044 Grades. .................................................. 3

§52.5045 Recommended fill of container. ................................ 3

§52.5046 Determining the grade of a sample unit. ......................... 3

§52.5047 Determining the rating for the factors which are scored. ............. 5

§52.5048 Color. ................................................... 5

§52.5049 Defects. .................................................. 7

§52.5050 Determining the grade of a lot. ................................ 7

§52.5051 Score sheet for canned tomato paste. .......................... 8

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

§52.5041 Product description.

(a) Tomato Paste is the clean sound, wholesome product as defined in the

Standard of Identity for Tomato Paste (21 CFR 155.191) issued pursuant to

the Federal Food, Drug, and Cosmetic Act and contains not less than 24.0

percent of natural tomato soluble solids.

(b) The standards in this subpart cover canned tomato paste processed by heat

to assure preservation in hermetically sealed containers as well as tomato

paste which may be preserved by other means.

§52.5042 Concentration.

The degree of concentration is not considered a factor of quality for the purposes of these

standards but the following designations of concentration may be used in connection with

these standard for the applicable natural tomato soluble solids group:

NATURAL TOMATO SOLUBLE SOLIDS

Extra heavy concentration. 39.3 percent or more.

Heavy concentration. 32 percent or more, but less than 39.3

percent.

Medium concentration. 28 percent or more, but less than 32

percent.

Light concentration. 24 percent or more, but less than 28

percent.

§52.5043 Texture.

(a) General. Texture is the degree of fineness or coarseness of the product.

Texture is classified when the product is diluted with water to between 8

percent and 9 percent, inclusive, of natural tomato soluble solids.

(b) Kind of texture.

(1) Fine texture means smooth, uniform finish.

(2) Coarse texture means a coarse, slightly granular finish.
3

§52.5044 Grades.

(a) U.S. Grade A or U.S. Fancy is the quality of tomato paste that:

(1) has a good flavor and odor,

(2) has a good color,

(3) is practically free from defects, and

(4) scores not less than 90 points when scored in accordance with the

scoring system outlined in this subpart.

(b) U.S. Grade C or U.S. Standard is the quality of tomato paste that:

(1) has at least a fairly good flavor and odor,

(2) has at least a fairly good color,

(3) is at least fairly free from defects, and

(4) scores not less than 80 points when scores in accordance with the

scoring system outlined in this subpart.

(c) Substandardis the grade of tomato paste that fails to meet the requirements

of U. S. Grade C.

§52.5045 Recommended fill of container.

It is recommended that containers of tomato paste be filled as full as practicable without

impairment of quality.

§52.5046 Determining the grade of a sample unit.

(a) General. The grade of a sample unit of tomato paste is determined by

considering the factor of flavor and odor which is not scored, the ratings for

the factors of color and defects which are scored, the total score, and the

limiting rules which apply.
4

(b) Factors not rated by score points.

(1) Flavor and odor.

(i) The flavor and odor of the product is determined on undiluted

samples and also after dilution with water to between 8 percent

and 9 percent, inclusive, of natural tomato soluble solids.

(ii) Good flavor and odor means a distinct tomato paste flavor

characteristics of ripe, good quality tomatoes and inclusive of

any optional ingredient which may have been added. Such

flavor and odor may be no more than slightly affected by any

one or combination of the following: stems, sepals, leaves,

crushed seeds, cores; by immature, soured, or overripe

tomatoes; from the effects of unsatisfactory preparation,

processing, or storage; or from any other factor not specifically

mentioned.

(iii) Fairly good flavor and odor means a characteristic tomato

paste flavor and inclusive of any optional ingredient which may

have been added. Such flavor and odor may be affected, but

not to a serious degree, by any one or combination of the

following: stems, sepals, leaves, or crushed seeds, cores; by

immature, soured or overripe tomatoes; from the effects of

unsatisfactory preparation, processing, or storage; or from any

other factor not specifically mentioned.

(iv) Off flavor and odor means tomato paste flavor that fails to

meet the requirements of fairly good flavor and odor or which

has a flavor and/or odor which is seriously objectionable.

(c) Factors rated by score points. The relative importance of each scoring

factor is expressed numerically on the scale of 100. The maximum number

of points that may be given each factor is:

Factors Points

Color ............................ .............................. 50

Defects .......................... .............................. 50

Total score .......... ............................. 100
5

§52.5047 Determining the rating for the factors which are scored.

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

may be determined numerically. The numerical range within each factor is inclusive. (For

example, 45 to 50 points means 45, 46, 47, 48, 49, or 50 points.)

§52.5048 Color.

(a) General. The amount of red in tomato paste is determined by comparing the

color of the product, diluted with water to 8.5 percent (+0.1 percent) of

natural tomato soluble solids (N.T.S.S.), with that produced by spinning a

combination of the following Munsell color discs:

Disc 1 - Red (5R2.6/13) (glossy finish)

Disc 2 - Yellow (2.5YR5/12) (glossy finish)

Disc 3 - Black (N1) (glossy finish)

Disc 4 - Grey (N4) (mat finish)

Such comparison is made under a diffused light source of approximately 250 footcandle

(candela) intensity and having a spectral quality approximating that of daylight under a

moderately overcast sky, and a color temperature of 7,500 degrees Kelvin + 200 degrees.

With the light source directly over the disc and diluted product, observation is made at an

angle of 45 degrees and at a distance of 12 or more inches from the product.

(b) Availability of color reference. The colors referred to in this section are

available from the approved supplier under license from the U.S. Department

of Agriculture:

Munsell Color Company

2441 North Calvert Street

Baltimore, Maryland 21218

(c) Use of electric color meters.

(1) Values that may be used for conversion to a numerical score point

color evaluation of the product, diluted to 8.5 percent (+ 0.1 percent)

natural tomato soluble solids, may be determined by any electronic

color meter system approved by the United States Department of

Agriculture.

(2) The values derived with the approved electronic color meter system

shall be resolvable into a calculated numerical score point by use of

any appropriate conversion formula that has been approved by the

USDA.
6

(d) Grade A classification.

(1) Tomato paste that has a good color may be given a score of 45 to 50

points. Good color means a bright, typical, red tomato paste color.

Such color when the product is diluted and observed as specified in

this section, is as red as, or more red than, that produced by spinning

the Munsell color discs in the following combinations or an equivalent

of such composite color:

65 percent of the area of Disc 1;

21 percent of the area of Disc 2; and

14 percent of the area of either Disc 3 or Disc 4; or

7 percent of the area of Disc 3 and 7 percent of the area

of Disc 4, whichever most nearly matches the

appearance of the diluted sample.

(2) Any calculated numerical score of 45 points for a diluted product shall

be equivalent to a visually evaluated color score of 45 points

produced under the conditions specified in paragraph (d) (1) of this

section. Proportionately higher calculated numerical scores or

visually assigned to diluted products which show more redness.

(e) Grade C classification.

(1) Tomato paste that has at least a fairly good color may be given a

score of 40 to 44 points. Tomato paste that falls into this

classification shall not be graded above U.S. Grade C regardless of

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

color means a typical red tomato paste color which may be slightly

dull or may have a slightly brownish cast. Such color, when the

product is diluted and observed as specified in this section, is as red

as, or more red than, that produced by spinning the Munsell color

discs in the following combinations or an equivalent of such

composite color:

53 percent of the area of Disc 1;

28 percent of the area of Disc 2;

19 percent of the area of either Disc 3 or Disc 4; or
7

9 - 1/2 percent of the area of Disc 3 and 9 1/2 percent

of the area of Disc 4, whichever most nearly matches

the appearance of the diluted sample.

(2) Any calculated numerical score of 40 points for a diluted product shall

be equivalent to a visually evaluated color score of 40 points

produced under the conditions specified in paragraph (e) (1) of this

section. Proportionately higher calculated numerical scores or

visually assigned points may be assigned to diluted products which

show more redness.

(f) Substandard classification. Tomato paste that fails to meet the

requirement of paragraph (e) of this section may be given a score of 0 to 39

points and shall not be graded above Substandard regardless of the total

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

§52.5049 Defects.

(a) General. This factor is concerned with the degree of freedom from defects

such as dark specks or scale - like particles, seeds or objectionable tomato

particles of seeds, objectionable tomato peel, harmless extraneous material,

or any other similar substances.

(b) Grade A classification. Tomato paste that is practically free from defects

may be given a score of 45 to 50 points. Practically free from defects

means that any defects present do not more than slightly affect the

appearance or usability of the product.

(c) Grade C classification. Tomato paste that is fairly free from defects may

be given a score of 40 to 44 points. Tomato paste that fails into this

classification shall not be graded above U.S. Grade C regardless of the total

score for the product (this is a limiting rule). Fairly free from defects means

that any defect present may be noticeable but are not so large, so numerous,

nor of such contrasting color or nature as to seriously affect the appearance

or usability of the product.

(d) Substandard classification. Tomato paste that fails to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 39

points and shall not be graded above Substandard regardless of the total

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

§52.5050 Determining the grade of a lot.

The grade of a lot of tomato paste 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).
8

§52.5051 Score sheet for canned tomato paste.

Size and kind of container .............................................

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

Container mark or identification .........................................

Net weight ..........................................................

Vacuum (inches) .....................................................

Texture (fine or course) ...............................................

Natural tomato soluble solids (percent) ...................................

Factors Score points

(A) 45 - 50

Color 50 (C) 40 - 44 1/

(SStd) 0 - 39 1/

(A) 45 -50

Defects 50 (C) 40 -44 1/

 (SStd) 0 - 39 1/

Total score 100

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

Good

........... Fairly Good

Off

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

1/ Limiting rule.

Dated: August 12, 1977

/s/ 

Robert Angelotti

Administrator

Agricultural Marketing Service