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“This: memorandum supersedes: memorandum No. o" No
attempt should be made to erase errors on memoranda. All corrections
should be initialed.

Memorandum Number. Memoranda are numbered serially and every one
should be accounted for. If a memorandum must be discarded because of a
mistake, write “Cancelled! across the original and each copy and leave
them in’ the pad.

Names of Place, Processor, Grower and Date. The. name of the place
where the inspections are to be Made, and the name of the processor should
be stamped or written on a large number of memoranda before’ ‘the inspection.
work begins.

Li

“The grower's name and the date and time of Inspéction should be
filled in at the time of making the inspection. However, there is no
objection to dating a number of memoranda at one time provided no more
are dated than will be used the came day. When a grower delivers several
loads in a day, the time of inspection servés as an identifying mark.

In cases where viner units are located at out-lying points, show also -
the time of vining which will indicate the time of sample selections.
This is. important, particularly in the case: of heated beans: or in.
variations of different loads: from the same growers

a

The date entered on the memorandum shall be the datewica witch ‘
the inspection is actually made s whch may not necessarily | be the" day
the beans are delivered. ”

ay

Products Inspected and Number of Containers.: Under this heading
indicate the name of the p: Lima Beans” and if the processor
furnishes the name of the variety, it should also be shown - as

Lima Beans." .If the shelled beans are delivered in con-
tainers from a vining station, the number of containers should be
recorded in the space provided on the memorandum.

Distribution of Memorandum Copies. The original memorandum is: -
issued to the applicant or party who requests inspection, which is
usually: the processor. One copy is: given to the grover, and another -
copy is retained. for office records..

Procedure. im } Second. jections. . Second inspections may
“be requested when - accuracy of the ori, : report has been questioned.

Always mark the time of second inspections ‘on the Bemorandumn.

spec Eat Coeane:


UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
FRESH PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

SHIPPING POINT INSPECTION

OF

FRESH SHELLED LIMA BEANS FOR PROCESSING 1/

INTRODUCTION (1)

The Western States are the most important in the production of lima
beans for processing, although considerable quantities are produced in
the Middle Atlantic States. During 1952, 56,900 tons of shelled lima
beans were produced for processing. Frozen lima beans are fest becaming

popular with consumers and no doubt production of this item will continue
to increase.

VARIETIES (2)

The all green varieties are the most popular for processing because
of the importance of good green color in making a high grade finished
product. Probably most of these strains have been developed fram the
Henderson Bush variety, which, for a number of years, has been an important
canning variety. The name “Thorough-green" has been given to a strain
which is proving popular in many sections. The Baby Potato and Fordhook
varieties have been used to some extent for processing in some localities.

; EARVESTING AND VINING (3)
Ordinarily lima beans are harvested by a 2-row vine cutter which

is also used for harvesting peas. Often the cutter bars on the viner are
not sharpened so. that the vines are really pulled instead of cut. This

loaders are used for’ loading the vines on trucks for hauling to the viners.

Tt is always a problem to know when to harvest lima beans in order (4)
to get the greatest tonnage of immature beans. Usually vines having beans.

y This handbook supersedes: "shipping Point Inspection Handbook for Fresh
Shelled Lima Beans for Processing", dated May 1946.

oie acti Saree nsatone:


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In the determination of the percentage of foreign material, the
first. step should be to weigh the sample and record the weight. Using
the pan and screen provided, dump the sample on the screen and shake.
the pan back and forth. This operation will remove most of the foreign
matter. Larger pieces remaining on the screen should then be picked off
and added to those in the pan. When the separation is complete, weigh
the material and calculate the percentage. The percentage should then be
shown on the inspection memoranda either under "Remarks" or in.some other -
vacant space which is satisfactory to the Spplicant’.

Methods of Insvection. ‘The: faspection procedure provides ‘that beans:
may be inspected either on a blanched or unblanched basis. Procedure for
both methods are discussed in this “handbook.

Blanening. Usually there will not be time tor the inspector to
classify the beans in a 2 or 3-pound sample such as was used for determina-
tion of the percentage of foreign material. Experience has shown that
accurate results may be obtained by using smaller samples providing the
beans have been thoroughly mixed. It is suggested, therefore, that one
pound samples of blanched beans be used for: the grade classification where
time permits. If use of this size sample slows up inspection too much,
one-half pound samples may te used

Blanching consists of placing epproxinately @ one~pound. @ half-
pount sample of the: beans in hot water at a temperature: of 200° P. for
5 minutes. It is’ bélieved that satisfactory results are obtained by
5 minutes blanching. If the inspector is located at. a processing plant,
the blanching process is made simpler by connecting: a live steam pipe
with valve control to a vat of water. The valve can then be regulated
to keep’ a fairly‘ constant: temperature of the water. The beans to be
blanched are. then placed: im a mesh comtainer such as a well-perforated
No, 2 tin for 1/2-pound samples, or No. 2-1/2 tin for l-pound samples,
and immersed in the water for exactly 5 minutes. When inspectors are .
located at vining stations where live steam is not available, electric
hot plates may be used. for heating the water to the required temperature.
Since these are not usually large enough to heat a large amount of water,
it is best to have the water: boiling. before: immersing the samples as the
semple quickly reduces the temperature.

_ “Atter planching,’ “tee beans: ely
&. ‘dontainer of cold water.” This. prevents ‘further cooking of the beans and
placed. ‘them in condition for classifying as to grade.

Maturity and Color. Each individual bean in the’ sample should be
exemined carefully before classifying it as to grade. Wo. 1 beans must

have a green color and be at least fairly tender, which means that they

are not hard, tough, or rubbery. Distinguishing between fairly tender

beans and those which have passed this stage is the most difficult determina-
tion in properly classifying lima beans. Some training and experience will



-3- -

In sampling, inspectors. will have to: be guided somewhat by the type
of vining equipment: used: and the circumstances. under which the samples. are
to be taken. If the inspector is located at a processing plant, he may
have to take care of the inspection of samples from several viners.. In
such cases, it will be necessary to make arrangements for others. at the
viners to take the samples, probably employees of the processor, Such
procedure is satisfactory under such circumstances but the inspector should
give instructions in the proper methods of sampling to such. employees and
give as much supervision as possible.. In case any dissatisfaction. develops
on the part of growers or the processor as: ta the methods: employed. by a
sempler, he should immediately report the facts to his supervisor.

Sane processors have groups of viners located at. one station, in.
which cases the volume of inspection will be sufficient: to warrant. locating
the inspector at a vining station.. In such am instance, the inspector is.
in better position to give close supervision to the sampling.

Method of Sampling. Since vining equipment. differs in various parts
of the country, it is not possible to establish a uniform method of taking
samples. At stations where single viners. are in use, same processors mey
furnish metal or canvas: tnoughs: about the length of the viner and open at
one end for taking samples. Such troughs are usually equipped with handles
in the center for holding the trough. When troughs are available, they ..
should be held alongside the viner two or preferably three times during
the vining of a load... The sample is,of course, more representative if
beans are caught fram the top, center, and bottom of the load. To empty-
the trough, the open end is placed over-the opening in a container, then
the opposite end is lifted allowing the beans to flow into it. This forms
the basis of the sample, If the beans cannot be inspected immediately,
or if they ‘are to be taken ta another point for inspection, they should
be placed in s. tin, preferably with a push-in lid, to prevent. drying out.
A slip or ticket showing the name-or.lot number of the grower and time of
sampling should. alsa be inserted. so as. to maintain identity of the sample.
If possible, the number of containers of shelled beans in the lot should
be: shown on the ticket. . . a,

. At viners,. where sampling troughs are not available, handfuls:of -
shelled beans should be taken from each container from the load and placed
in another suitable: combainer. If the viner-is of the newer type where
the beans fall. on, an endless belt, sample selectiom is made easy by simly
catching several. cupfuls from the top, the center, and.the bottom of the:
.. load. In both instances: the beans should then be thoroughly mixed, after
which the official semple should beddrawn. Lon .

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Be

ready for use will have pods in all stages of development and also
blossoms at the tips. Growers. allow the first developed beans to become
mature with the view to getting ea greater tormage of immature beans from
pods which develop later. The aim, of course, is to get as big a tonnage
as possible of immature. usable beans.

Regular pean viners with certain adjustments and attachments are
used for shelling lima beans. A dirt reel is usually attached to the
front of the viner for screening out dirt and clods. The viner is equipped
with larger screens than are used for vining peas and usually it is
necessary to increase the speed in order to break. open the tougher pods
of lima beans. All viners work on the principle of whirling the vines
against. a rotating blade which breaks open the pods and shakes: the beans
free. The beans, being heavier, fall to.the bottom and the vines. continue
through the viner. In the newer type viners, the beans fall onto an
endless belt which carries them into a box or bin at the end of the unit.
In the older type viners, the beans fall into boxes which are placed
alongside of the unit.

Same processors in Pennsylvania and other Middle Atlantic producing
States:use @ tandem viner, also- called long and short viner, for shelling
lime beans. The.vines. are. first put. through the short viner. which is.

svegulated.to: shell the more mature: beans which are kept separate... The.

vines are then elevated to the long viner for shelling of the immature...
beans. Of course there is same overlapping in the maturity of the beans:
from each viner. One largeprocessor, who operates. several viners: in:
various. sections, reported that on. the average about 20 percent of the.
beans are shelled in the short viner and about 80 percent in.the long
viner. The percentages obtained. on any lot however, are dependent upon
the stage of maturity at vileh the. beans are harvested.

Portable viners are being usea in increasingly : ‘Larger numbers, dn.
same-areas. These viners.do the harvesting and.threshing operations.
and also distribute the vines on the ground... The threshed deans are.
collected. for hauling to. the-processing: plant.. :

- Processors aim to hold the time elapsed between shelling and

-processing to a minimm, as the: quality of, shelled immature. lima beans

deteriorates rapidly after shelling.

Since the value of @ load of beans. is based. upon the. results of
the inspection, it is imperative that samples be as representative as it
ig possible to obtain. An inspection is worthless unless the sample,
upon which the inspection is made, is reasonably representative of the
beans in the lot.



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INSPECTION EQUIPMENT ‘ (17)

The following equipment should be provided for the inspection of
lima beans for processing:

1.
2.
3.

a,
5.
6.
Te

Work table or bench.

Scales or balances for weighing samples.

Shellow pan fitted with suitable screens to speed up separation
of foreign material. Perforations in. screens should be of such
size that. beans. will. not pass through.

Containers for samples and separates.

Slide rule,

Seratch pads.

Inspection memoranda.

Tm localities where the beans are blanched prior to. inspection, the (18)
following additional equipment. is. needed.

1.

2.

3.

he

55

Det

my

Blanching equipment. Either alive steam. pipe with valve. con-
trol connected to drum or vat of water, or electric hot plate.

Cooking vat: or bucket.

Several blanching. tins. “No. 2 or Now 2-1/2 tin cans, well
perforated. and. fitted. with wire bandles may be used. .

Available water ‘supply... ”
Peper. towels or. several cloth towels. — .
"| INSPECTION PROCEDURE 7 (ag)

ermining Percentage of Foreign Material. Presence of foreign

materia in sbeLiod Lins beste has"ao bearing cu'the grade of the beans,

Most. contracts make some provision forthe handling of foreign material. .
Unless the contract calls. for the determination of foreign material,” :
the inspector simly obtains the sample of beans and proceeds with the

inspection. : for grade. .



FRUIT AND VEGETABLE DIVISION
FRESH PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

SHIPPING POINT INSPECTION

oF

FRESH SHELLED LIMA BEANS FOR PROCESSING

Washington, D. C.

Revised August. 1953
Reissued February 1958 1/

Yor Use of U.S.D.A. Fresh Fruit and Vegetable Inspectors Only

2

Agriculture - Washington

1/ The only change in this reissue of February 1958 is in the name of the
Organization.



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Other Defects. U.S, No. 1 beans must be free fram decay and
free from injury by any means. Split and. broken beans incident to
proper harvesting and vining operations shall not be considered as:
injury im the U. S. No. I grade. U. S. No. 2 beans must be free from
decay and free from damage by any means. Split and broken beans.
incident to proper harvesting and. vining operations shall not be con-
sidered ag damage in the U. S. No. 2 grade, :

Decay. Pods of beans in contact with the soil often develop
decay during a spell of’ wet weather. Often the decay affects some of the
bean seeds .. | ALL, such beans, should be placed: in the cull classification.

Disealoration... “Discoloration, which will, probably be the most
prevalent defect in most lots of beans, is generally caused by contact. of
the pods with the ‘BOLl. Some portion’ of the. pod may disintegrate and if
the beans themselves do not decay they may be stained or spotted with ~
various degrees of discoloration. Beans showing small, inconspicuous
light brownish spots should not be scored against U. S. No. 1 grade. A
little greater degree of light discoloration may be permitted on U.S.

No. 2 beans, but. any beans. aff§cted. by discoloration which materially
affects the appearance of the beans should be: classed es. culls. Beans -._
showing dark brown or black discoloration, which is not very. minute, ’
will in most. instances have the appearance materially denaged end shouts
be classed aa: culls. . oo. A

” Ghriveling. Beans. thet are hard ana slighty shriveled as
evidenced by s. ‘wrinkling, of the skin should be placed in the U.S.
No. 2 classification.

‘Badly shriveled beans as evidenced by wrinkling of the. skin-and
small size should’ be placed in the cull’ classification. During the .
process of blanching, mechanical damage to the skin may cause the skin
to shrivel. Such beans usually should ‘not be scored as injured or

damaged by shriveling. - LL

: 0. 7 Beat: ve Gonetines beans are ‘left on the loads or in
a pile too long ‘ore and heat develops. If the heating is :
prolonged: some of the beans may become damaged, the injury. of which is ©
evidenced, by & greasy appearance of the betn and softening of the flesh.
Such beans are considered demaged. L
classed as culls. ~

Free: . Late in the fall low temperatures may damage
unharvested fons even se they are protected by a rather thick pod.
Tf the injury is more than very slight on affected beans and processing
quality is affected, such beans should be considered culls.



-T-

be necessary before the inspector becomes. adept at drawing the line <
correctly. No trouble will be experienced with beans which are definitely
on the immature side. Such beans will not have reached their maximm
size, will be good green color, succulent, and yleld readily to pressure
between the timmb and finger. Such beans which are free from defects

are definitely U. S. No. 1 grade. Likewise, beans which are full grow,
hard, and becoming white are definitely U..S. No. 2 beans for maturity.
The borderline stage is between these two extremes. Such beans do not
yield readily to pressure’ between thumb and finger but still there is

not enough starch development to consider them hard, tough or rubbery.

The color of such beans may have became pale. or yellowish green color. .
The borderline bean will break when pressure is applied at both ends.

If the edges are sharp and the cross section indicates considerable starch
development, such a bean is not considered fairly tender. -Om the other _
hand, if the edges of the broken. ‘surface are not sharp and starch forma-
tion is not very evident, such a bean should be considered fairly tender.

It must be remembered that the cotyledons of U. S. No. 1 beans must (26)
have a green color characteristic of a tender or fairly tender bean for
the variety. Color, however, is not.a reliable index of a fairly tender
or immature bean, especially on the all green strains. Some of the latter
may possess. fairly good green. color but. have Passed. the stage when a they
can. be: considered fairly tender. :

: ection on Unblanchea Basis: In areas where tiie “inepection is (27)
made at the vining station or at ‘portable. viners, it is not feasible to
blanch the. sample prior to inspection. Comparable results can be soe
obtained by inspecting the beans on an unblanched basis..-

The Thumb Nail Test. The thumb nail test is an accurate test for (28)
determining, maturity. which is recommended for use in areas where blanching ~
equipment is not available, By bringing the tmmb nail lengthwise across.

beans which are definitely immature, it can be observed how easily the .

skin can be removed. Likewise, with beans that are hard and rubbery, ..

using the same procedure, it. may be observed how difficult it is to

remove the skin. When considerable pressure is used, the thumb nail ies
will st{Il slide across. the bean’ and not remove the skin.) Such beans. :
are definitely U. S. No. 2 for maturity.” The borderline. stage. is.
between these two extremes. Using the procedure listed. above,. beans...
are classed as having passed the stage of being fairly tender when the.
skin peels instead of slips. Likewise, if the skin slips instead of
peels, such beans are still fairly tender.



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‘semples. -

he

At stations: where tandem viners: are employed, generally only. the
beans: from the long viner:are inspected. Beans from the short viner,
if inspected, are kept separate from. those from the long viner.. In some

instances, beans’ fram both the. long and short viner are inspected together.

In such cases, the- sample should be obtained by taking handfuls. of beans,
from containers filled fram both the long and short viners. The ratio
should be about 4 handfuls from containers filled fran the long viner
to: 1 handful fram the short viner or approximately in the ratio in which.

‘the beans come- fram.each of the viners. The sample should then be mixed.

well before drawing the official sample...

When the taspection is made at the vining station or at portable
viners, as is required by’ Deleware State law, it is generally the policy

- to assign several’ viners to one: inspector. The inspector travels from

one viner to another.’ During: each visit to the viner,:he draws a.sample .
by taking a cupful. of beans from filled boxes. or containers. At times it
may be necessary to have a member of the vining crew set aside a number
of boxes so the inspector may obtain: beans: for inspection from each load

“wined. Beans should be taken fram the top, center and bottom of the

boxes. During each visit to the viner or vining station, the inspector
anelyzes three.» } ounce samples’ separately.;. The results of

usually
‘these three analyzes: are totaled and the average: ts ‘reported on the

certificate. -

Size of Semple. ome size: of the sample depends upon the method.
of inspection. Below are: listed the minimm size samples. The supervisor
or the contract between’ the grower and Procassar may prescribe larger .

os) Mie sample consiste of ve veans taken frum the qpeninge of
the viner or from the filled boxes. The weight of such sample, when.
inspecting on’ a: blanched: basis, should be: 2 to: 3 pounds. When inspecting
unblanched beans, the wet

2. The percentage of foreign material is- usually determined. from:
the entire sample. When datvermtningctbe peroentagenofcforaign materhabed
Sérubbtenthed=beenagnis will be necessary to use a an

f or’ L-pound. “Often, -time’ does: not’ permit: the analysis: of the. ..°
l-pound sample. ’ The 2 ox'3-pound: sample-is thoroughly mixed after". -
which approximately a 1/2' or’ l-pound sample is blanched. After dlanching,
exactly a 1/2 or 1-pound sample. shouldbe analyzed.

4. When inspecting beans which have not been. blanched, the
official sample should be at. least 4-euncess: The 20-ounce sample
should be thoroughly mixed, after which the 4-ounce sample should be
taken for analysis.



2

a



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If the second inspection. is made within a reasonable time after the (48)
first inspection, the results of both inspections should be averaged and
@ new memorandum issued. The following statement should be written on
the memorendum: "This memorandum supersedes memorandum No. “

If a considerable period of time has elapsed after the first inspec- (49)
tion was made, and the second inspection shows a considerably higher
percentage of U. S. No, 2 beans because of overmaturity than was reported
on the original memorandum, a new memorandum based only upon the results
of the second inspection should be issued. This memorandum should be
marked "Second Inspection.” If, however, the second inspection shows
decidedly more U. S. No. 1 beans than was reported after the first inspec-
tion, it is obvious that either an error was made or that the sample was
not representative of the lot. If it is evident that the original sample
of beans was not representative of the lot, the results of both inspections
should be averaged. If it is epparent that an error wes made, then only
the results of the second inspection should be reported on a new memorandum,
In either case, the following statement should be written on the memorandum:
“This memorandum supersedes memorandum No. "

The interpretation of a "reasonable length of time" between inepec- (50)
tions is governed not. only by the actual elapsed time, but by weather
conditions and the effect of ventilation or lack of ventilation on the
beans. For exemple, the effect on maturity would be greater on a hot
day than on a cool one.

Signature on Memorandum. The inspector shall sign the memorandum (51)
with his full name, or initials and his last name. Nicknames should never
be used. This warning is given because some new inspectors have signed
only their initials or simply their last name on the memorandum. Legally,
either of. these signatures would be worthless.

Care of Memoranda. Inspectors should take necessary precautions (52)
to prevent blank memoranda fram falling into the hands of persons who
have no right to use them. No person may lawfully sign them except one
who has been duly licensed by a Federal Supervisor.

Each inspector will be held responsible for the return of all un- (53)
used memoranda to his Supervisor at the close of the season.

During the inspection season, copies of completed memoranda shall (54) ~
be kept in numerical order where they readily may be made available
whenever any financially interested party or Supervising Inspector desires
to see them. These shall be sent to the Supervisor at the close of the
season.



TABLE OF CONTENTS

Paragraph
Numbers
CIWTRDUCTION Fo ees 1
VARIETIES 6 6 ct pee ew eee wee ee we wwe ne 2
HARVESTING AND VINING 2. cee ee eee eee er eee Be 8

Method of Sampling ... we eee eae
Size of Samle . eee eer eee se seve ern e

INSPECTION EQUIPMENT ww eee ee eee ee ee ee ee 17-18

INSPECTION PROCEDURE . 1 ee se ee ee een ene .
Determining Percentage of Foreign Material .. .
Methods of Inspection «eee ee ee eee toe
Blanching «2. ee eee eer erence eens .
Maturity and Color... een ee se eee .
Inspection on Unblanched Basis » ww wwe eee
Tot Taumb Natl Test 2. ee eee ee .

Other Defects. ee eee eee reece enn 6 OH 3

ee eens .
.

eT

Decay

Discoloration .. «
Shriveling ... +>
Heating Injury...
Freezing Injury ..
Insect Demage .. .
Mechanical Injury .

er eens
eee eee
see eee
eee eee
eee cee

INSPECTION MEMORANDUM . 6 ee eee ee eee we nw 36H 55
Carefulness in Recording Data. .

Correcting and Voiding Memoranda... ee eee ko
Memorandum Number... ee eee tte tw ee 4
Names of Place, Processor, Grower and Date... . 42~ 4b
Products Inspected and Number of Containers .. .

Distribution of Memorandum Copies . 1.6 «+ eee
Procedure in Reporting Second Inspections . ... 7-50
Signature on Memorandum, 1+ + se ee ere ee 51
Care of Memoranda... wee ee reer cee es 52= 5h”
Results of Inspection Confidential . 2... 2 soe 55

Hee HE



: 2
i + tw .
4
Fes SRP Mae AR nea LS Rent a RR oe Sa ue ere ett



“99> -

Insect Di .. Beang which show worm holes or any other (36)
insect injury are tely damaged and should not be passed as meet-
ing requirements of either grade.

siecherMeshanical . Any mechanical injury or damage. to beans, (37)

which is thought to incident to proper harvesting and vining opera-

tions, should not be scored against either grade. In some areas, the

grower has control. of the harvesting and vining operations, and since

the amount of*mechanical damage can be increased by improper harvesting

and vining operations, mechanical demage in excess of that considered:
incident to proper harvesting and vining should be scored against both
grades.

eo INSPECTION. MEMORANDUM (38)

After all the beans have been graded, the beans in each classi-
fication should be weighed and the percentage of U. S. No. l's, U. S.
No. 2'g and Culls calculated to the nearest whole percent. Weights
should be. recorded in whole and tenth ounces, otherwise there may be
considerable error in dealing with a total sample of only 4, 8 or 16

“ounces. Percentages, however, should be figured to the nearest whole
percent. Both the weights. and percentages should be recorded on the
inspection memorandum ag illustrated below: aan

° : U.S.No.2 37 123 TT
P UeSeNon 2 $9 Re 20.
; culls tO 30:
1 Total 1.0: 100

Carefulness in Recording Data. All data recorded during the process (39)
of the inspection si clear, complete, neat. in appeerance and. :
easily legible. All computations. should be checked carefully for errors.

Inspectors will, be held. responsible for * Figures being regible on the a
last carbon of the memorandum, ey ote

Gorrecting and. Voiding Memoranda, If corrections are. not con- (4o}
spicuous, minor mistakes, which would not affect the: credibility of the
memorandum, if presented in court, may be: changed by crossing out the

pert in error and inserting the correct information. No corrections should .-
be.made:.on any memorandum unless the inspector has all copies in his

possession so that all corrections may be made at the same time. When-

ever an error has been discovered and the inspector does not have all

copies of the memorandum, he should issue a new one upon which the

following statement should be made:



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Results of Inspection Confidential, Inspectors must not give
out information to growers or to competitive processors concerning
the results of inspections of individual grower's lots or the general
quality of beans delivered to the plant. Statements in which comarisons

are made of quality of various growers' lots sometimes prove very
embarrassing.

HHH EH HE

+: Revised August 1953