United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

United States

Standards for

Grades of Canned

Tomato Puree

(Tomato Pulp)

Effective May 1, 1978
This is the Sixth issue of the United States Standards for Grades of Canned Tomato

Puree (Tomato Pulp) published in the FEDERAL REGISTER of April 14, 1978, (43

FR 15610) to become effective May 1, 1978. This issue supersedes the fifth 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

TOMATO PUREE (TOMATO PULP)

EFFECTIVE MAY 1, 1978

Section Page No.

§52.5081 Product description. .................................. 3

§52.5082 Concentration. ....................................... 3

§52.5083 Texture. ............................................ 3

§52.5084 Grades. ............................................ 4

§52.5085 Recommended fill of container. .......................... 4

§52.5086 Determining the grade of a sample unit. ................... 4

§52.5087 Determining the rating for the factors which are scored. ....... 6

§52.5088 Color. .............................................. 6

§52.5089 Defects. ............................................ 8

§52.5090 Determining the grade of a lot. .......................... 9

§52.5091 Score sheet for canned tomato puree. .................... 10

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

§52.5081 Product description.

(a) Tomato Puree (or Tomato Pulp), hereinafter referred to as Tomato Puree,

is the clean sound, wholesome product as defined in the Standard of Identity

for Tomato Puree (Tomato Pulp) (21 CFR 155.192), issued pursuant to the

Federal Food, Drug, and Cosmetic Act.

§52.5082 Concentration.

(a) The degree of concentration is not considered a factor of quality for the

purposes of these standards, but tomato puree contains not less than 8

percent, but less than 24 percent of natural tomato soluble solids.

(b) The following designations of concentration may be used in connection with

these standards for the applicable natural tomato soluble solids group:

NATURAL TOMATO SOLUBLE SOLIDS

Extra heavy concentration. 15.0 percent or more, but less than 24.0

percent.

Heavy concentration. 11.3 percent or more, but less than 15.0

percent.

Medium concentration. 10.2 percent or more, but less than 11.3

percent.

Light concentration. 8 percent or more, but less than 10.2

percent.

§52.5083 Texture.

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

Texture is classified when the product is diluted with water, when necessary,

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

§52.5084 Grades.

(a) U.S. Grade A is the quality of tomato puree 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 is the quality of tomato puree 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) Substandard is the grade of tomato puree that fails to meet the

requirements of U. S. Grade C.

§52.5085 Recommended fill of container.

It is recommended that container of tomato puree be filled as full as practicable without

impairment of quality.

§52.5086 Determining the grade of a sample unit.

(a) General. The grade of a sample unit of tomato puree 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.

(b) Factors not rated by score points.

(1) Flavor and odor.
4

(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 puree flavor

characteristics of ripe, good quality tomatoes and inclusive of

salt which may be 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

puree flavor and inclusive of salt which may be 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 puree 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:
5

Factors Points

Color 50

Defects 50

Total score 100

§52.5087 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.)

§52.5088 Color.

(a) General. The amount if red in tomato puree is determined by comparing the

color of the product, diluted, if necessary, with water to between 8.0 percent

and 8.6 percent, inclusive, 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 (5R 2.6/13) (glossy finish).

Disc 2 - Yellow (2.5YR 5/12) (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 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
6

(c) Use of electric color meters.

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

color evaluation of the product, may be determined by any electronic

color meter system approved by the United States Department of

Agriculture. Such values may be determined by electronic color

meters only on tomato puree that has a concentration of, or may be

diluted with water to, 8.5 percent (+ 0.1 percent) natural tomato

soluble solids (N. T. S. S.).

(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.

(d) Grade "A" classification.

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

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

Such color when the product of the proper concentration 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 sample.

(2) Any calculated numerical score of 45 points, for a 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 score points may be assigned to products of proper

concentration which show more redness.
7

(e) Grade "C" classification.

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

score of 40 to 44 points. Tomato puree 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 puree color which may be slightly

dull or may have a slight yellow, yellow-orange, or brownish cast.

Such color, when the product is of proper concentration 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

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 sample.

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

proper concentration, 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 score points may be assigned

to products of proper concentration which show more redness.

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

requirements 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).

§52.5089 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.
8

(b) Grade "A" classification. Tomato puree 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 puree that is fairly free from defects may

be given a score of 40 to 44 points. Tomato puree 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 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 puree 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).

§52.5090 Determining the grade of a lot.

The grade of a lot of tomato puree 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 (Sections §§ 52.1 to 52.83).
9

§52.5091 Score sheet for canned tomato puree.

Size of container ...................................................................

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

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

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

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

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

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

Factors Score points

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

(A) 45 - 50

(C) 40 - 44 1/

(SStd) 0 - 39 1/

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

 

(A) 45 -50

(C) 40 -44 1/

(SStd) 0 - 39 1/

Total score 100

Flavor and odor

.......................... ..........................

Good

Fairly Good

Off

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

1/ Limiting rule.

Effective date: The U. S. Standards for Grades as hereby amended shall become

effective May 1, 1978, and thereupon will supersede U. S. Standards for Grades of

Canned Tomato Puree which have been in effect since February 25, 1970.

Note: The Food Safety and Quality Service has determined that this document

does not contain a major proposal requiring preparation of an Inflation

Impact Statement under Executive Order 11821 and OMB Circular A-107.

Dated: April 10, 1978

/s/ 

Joseph A. Powers

Acting Administrator

Food and Safety and Quality Service