Grading Manual for

Frozen Okra

Effective November 16, 2011

United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products

Division
This manual is designed for Processed Products Division Personnel of the U.S.

Department of Agriculture. Its purpose is to give background information and guidelines 

to assist in the uniform application and interpretation of U.S. grade standards, other 

similar specifications, and special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or

pictorial representation accredited to private authorship is used with the permission of 

the individuals or sources cited. Unless a specific reference is cited, the information in 

this manual has been compiled or developed from sources available to the public as 

well as from technical knowledge of personnel in the Department.

Following the suggested guidelines in this manual does not excuse failure to comply

with the Federal Food, Drug, and Cosmetic Act or any other applicable Federal or State 

laws or regulations.

Except for official USDA inspection aids or devices and color guides (or standards)

produced under license of the Department, the mention of any supplier, patented

device, product, brand name or equipment does not imply endorsement by the

Department over any other similar, or equally effective material.

Address inquires to:

Director, Processed Products Division

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0247

Washington, DC 20250
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TABLE OF CONTENTS

PURPOSE AND SCOPE ........................................................................................................... 1

PRODUCT DESCRIPTION........................................................................................................ 1

PRODUCTION ........................................................................................................................... 1

SAMPLING PROCEDURES ...................................................................................................... 2

SUGGESTED ORDER OF GRADING ....................................................................................... 2

A. Non-quality Factors. .................................................................................................... 2

B. Prerequisite Quality Factors......................................................................................... 3

C. Grading of Specified Defects. ...................................................................................... 4

TIME SAMPLING......................................................................................................................10

TABLE I......................................................................................................................10

TABLE II...................................................................................................................11

TABLE III................................................................................................................12

TABLE IV.................................................................................................................13
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PURPOSE AND SCOPE

The instructions contained in this manual furnish technical information that will be a 

guide in the inspection of frozen okra, and provide technical interpretation of the U.S. 

Standards for Grades of Frozen Okra. 

PRODUCT DESCRIPTION

Frozen okra is the product prepared from the clean, sound, succulent, and edible fresh 

pods of the okra plant (Hibiscus esculentus) of the green variety. The product may or may 

not be trimmed, is properly prepared, properly processed, and is then frozen and stored at 

temperatures necessary for preservation.

PRODUCTION

Okra Harvest

Transport

Sizing/Cull

Blanch/Cut

Cap Separator

Rinse

Freeze

Package

Distribute
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SAMPLING PROCEDURES

Follow the general procedures and instructions as outlined in the U.S. Standards for 

Grades of Frozen Okra, and the AIM Inspection Series of manuals as applicable:

• Certification Manual

• Condition of Food Containers (COC) Manual

• Foreign Material Manual

• General Procedures Manual

• Sampling Manual

• Technical Procedures Manual

SUGGESTED ORDER OF GRADING

A. Non-quality Factors.

1. Record the following applicable information on tally sheet (FV-364-104):

a. Name and address of applicant.

b. Contract Number or Purchase Order (P.O.) Number.

c. Size and kind of container.

d. No. of cases in lot (page 1 only).

e. Total pounds for lot (page 1 only).

f. Label, and/or attach a copy (page 1 only).

2. Select the containers to be used for non-quality and prerequisite

evaluation.

3. Arrange the containers on the grading table in chronological order by

code.

4. Record the codes on the tally sheet, including case codes if available.

NOTE: THE SUMMARY COLUMN (COLUMN 8) ON THE TALLY SHEET SHALL BE

USED FOR THE SUMMATION OF THE GRADING RESULTS OF THE LOT. 

5. Determine and record the net weight of each container using Division

procedures for determination of tares and reading of scales. Enter the

sum and average of all the net weights on the tally sheet.

6. Empty the product into the individual grading trays.

7. Record the style in the applicable box on the tally sheet.
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B. Prerequisite Quality Factors.

1. First, thaw the sample units in water. Prepare a pot of boiling water to cook 

the samples used to evaluate flavor and odor, sand, grit, or silt, and tough 

fiber in defects. Evaluate on a container-by-container basis, the following

prerequisites (Sections a - d). Record the results, as applicable, for each 

prerequisite in the appropriate place on the tally sheet.

a. Varietal characteristics It is unlikely that any color of okra, other than 

green, will be encountered in commercial operations. Other colors of 

okra do exist, mainly ornamental varieties, such as white and red. 

Only green okra meets the product description in the U.S. Standards.

Varieties of okra grown for processing are principally one of the 

following:

Clemson The pods are green, ridged, and angular.

Emerald The pods are deep green, smooth, and round. 

Emerald is often fibrous.

(1) “Similar” should be assigned to those sample units

containing okra of similar varietal characteristics.

(2) “Substandard” should be assigned to those sample units 

containing okra of dissimilar varietal characteristics.

b. Flavor and Odor The U.S. grade standards require that flavor and 

odor is determined before and after cooking. All frozen sample units 

must be cooked for flavor and odor evaluation. Follow directions in 

the AIM Inspection Series, Technical Procedures Manual (Cooking 

procedures) and cook a representative sample. Include any "suspect" 

units for flavor evaluation. Definite "off-flavor or off-odor" is

substandard. 

(1) “Good” should be assigned to okra that before and after cooking

has a good distinctive flavor and odor, characteristic of young,

tender okra, and is free from objectionable flavors or odors.

(2) “Reasonably Good” should be assigned to okra that before and 

after cooking has a reasonably good flavor and odor, characteristic

of properly prepared and processed okra, and is free from 

objectionable flavors or odors.

(3) “Substandard” (Sstd) should be assigned to okra that does not 

meet the requirements for “reasonably good” flavor and odor, or 

before or after cooking has a definite “off flavor or off odor”.
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c. Appearance Use the following guidelines in assigning a grade for

appearance. The appearance should be evaluated immediately upon 

thawing. 

(1) Evaluate the units for insignificant blemishes. Insignificant blemish 

means any unit that is so affected by slight abnormalities, scars, 

discolorations or other imperfections that it may affect the 

appearance slightly but does not affect the edibility of the unit.

(a) Good appearance "Grade A" means the okra is

bright and practically free of insignificant blemishes.

(b) Reasonably good appearance "Grade B" means the

okra may be slightly dull and is reasonably free of insignificant 

blemishes. 

(c) Substandard appearance “Sstd” means the okra does not 

meet the requirements for reasonably good appearance. 

d. Sand, Grit, or Silt Evaluate the units for sand, grit, or silt in the 

thawed state by observing for readily visible sand, grit, or silt. After 

cooking, in addition to evaluating for tough fiber and flavor, examine for 

the presence of sand, grit, or silt that is readily noticeable upon

chewing. Observe the water in the pan used for cooking the sample;

any sand, grit, or silt observed in the pan or water will be included with 

the sand, grit, or silt observed during the organoleptic portion of the 

evaluation. 

(1) None “Grade A” means no sand, grit, or silt is allowed.

(2) Trace “Grade B” means a trace amount of sand, grit, or silt is 

allowed. A trace amount would be an amount so small as to be 

immeasurable, yet detectable visually or organoleptically.

(3) Substandard “Sstd” for sand, grit, and silt means the okra has 

more than a trace amount of sand, grit, or silt and does not meet 

the requirements for Trace “Grade B”.

C. Grading of Specified Defects.

1. Determine the total units of product available in the nonquality/

prerequisite samples.

2. Refer to the applicable acceptance numbers table in the standards, and 

select the Units of Product column as applicable for the style.
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3. Record the Units of Product selected in the "Specified count or weight of 

product used” space on page 1 of the tally sheet.

4. Count out a uniform amount of product from each grading tray to arrive

at the sample size selected for the lot as a whole. 

NOTE: WHEN USING ONE HALF OR MORE OF THE PRODUCT FROM ANY 

CONTAINER, ALL OF THE EXTRANEOUS VEGETABLE MATERIAL (EVM) IN THE 

CONTAINER IS TO BE RECORDED.

NOTE: BY SEPARATING EACH CATEGORY OF DEFECTS INTO SEPARATE AREAS,

THE FOLLOWING STEPS NUMBERED 5 THRU 15 MAY BE DONE SIMULTANEOUSLY 

AS YOU EXAMINE THE PRODUCT IN EACH GRADING TRAY. IF THERE IS MORE 

THAN ONE (1) CATEGORY OF DEFECT ON A SINGLE UNIT, PLACE THE UNIT IN 

THE FIRST APPLICABLE CATEGORY, THEN IN THE FOLLOWING CATEGORIES 

ACCORDING TO THE SEQUENCE OF GRADING.

5. Evaluate the units for EVM and record the number of pieces of EVM on the 

tally sheet. EVM consists of leaves, similar harmless plant material, stem 

extending greater than 1/2 inch beyond the cap scar, and detached stem of 

any length. On whole or cut style okra, stem measurement for EVM means 

any stem extending beyond 1/2 inch measured from the cap scar as 

illustrated below.

1

/2 inch

6. Evaluate the units for serious blemishes. Count and record on the tally 

sheet the number of units found. Seriously blemished means any unit 

which is affected by discoloration or abnormalities to the extent that it 

seriously affects the appearance or eating quality of the unit; this includes 

damage from trimmed or cut surfaces and pathological or insect injury. 

7. Evaluate the units for minor blemishes, tally with seriously blemished and

record as "Total Blemish". Minor blemish means any unit which is 

affected by discoloration or abnormalities to the extent that it materially 

affects the appearance or edibility of the unit; this includes damage from 

trimmed or cut surfaces and pathological or insect injury.

Total blemish means the total of minor blemish and serious blemish. NOTE: EVEN THOUGH A UNIT HAS MORE THAN ONE MINOR OR SERIOUSLY

BLEMISHED AREA ON IT, ONLY ONE MINOR AND ONE SERIOUSLY BLEMISHED 

DEFECT SHOULD BE COUNTED AGAINST IT.

8. Evaluate the units for noticeable yellow or brown. Count and record on 

the tally sheet the number of units found. Noticeable yellow or brown units 

 1/2 inch
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possess a noticeable yellow or brown color that materially affects the 

appearance or eating quality of the unit. These units do not qualify as 

being “off” color. 

9. Evaluate the units for minor color defects. A minor color defect means 

the unit possesses a slightly dull color or slight yellowish green to brownish 

cast or varies markedly from the overall color. Minor color defects do not 

more than slightly affect the appearance or eating quality of the units.

Total color defect means the total of the noticeable yellow or brown, and

minor color defects.

10. Evaluate the units for mechanical damage. Mechanical damage means 

pods or portions thereof that have been broken, mashed, split, shattered, 

or excessively trimmed such that the appearance or eating quality of the 

unit is noticeably affected. Pods or portions thereof that possess a portion 

of the stem extending from 3/8 inch to 1/2 inch beyond the cap scar are 

classified as a defect under mechanical damage.

a. Attached stem

(1) Attached stem that is less than 3/8 inch from the cap scar is 

considered insignificant for mechanical damage.

(2) Attached stem that is between 3

/8 inch and 1/2 inch from the cap scar 

is scored as mechanical damage.

See illustrations below.

Area between 3/8 inch and 

1

/2 inch from cap scar

Area between 3/8 inch and

1

/2 inch from cap scar
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b. Excessively trimmed (whole style)

(1) Units that have been excessively trimmed so as to expose the 

longitudinal plane of the seed cavity as illustrated below.

Exposed seed cavity

(2) Units that have been bias-cut, angle cut, or slant cut so as to 

expose the seed cavity.

See illustration below.

Insignificant

Score as mechanical 

damage

Exposed seed cavity

Seed cavity not 

exposed
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(3) Units that have been trimmed on both ends with pod tip 

removal affecting the overall appearance of the pod. Pod 

tips trimmed between point A and B that do not have a 

shattered or ragged appearance are considered insignificant. 

Pod tips trimmed between points A and B that have a 

shattered or ragged appearance are classified as 

excessively trimmed. Pod tips trimmed between points 

B and C are considered excessively trimmed.

See illustration below.

c. Mechanical damage stem end

Units with a broken or torn appearance resulting from a poorly 

or improperly cut stem end. Units with 1

/4 inch or less of remnant 

material are considered insignificant for mechanical damage. 

Any unit with remnant material extending beyond 1

/4 inch is

classified as a defect under mechanical damage.

 A B C

Insignificant

1

/4 inch and less

Greater than 1/4 inch 

classify as defect
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11. Evaluate the sample for misshapen units (whole style). Misshapen units 

are whole pods which are seriously deformed. The illustration below 

shows the minimum acceptable limits when scoring as misshapen. 

12. Evaluate the sample for small pieces.

a. (whole style) small pieces mean a piece of pod that is 1

/4 or less of the 

weight of the smallest whole pod in the sample unit.

b. (cut style) small pieces mean a piece of pod measured on the 

longitudinal axis of the unit that is 1/4 inch or less in length. The small 

pieces are aggregated to form a unit equal to the designated size of cut, 

or the average sized unit from the sample if no size is provided. Each 

aggregated unit is scored as a defect. This procedure may be 

performed by weighing an average unit, and then assembling enough 

pieces that collectively equal the weight of the average unit.

13. Evaluate the units for tough fiber. Tough fiber is evaluated on the unit 

after cooking. See the AIM Inspection Series, Technical Procedures 

Manual (Cooking procedure for frozen products) for instructions on cooking 

frozen okra. Tough fiber is tough and objectionable but can be chewed 

Insignificant

Score as 

misshapen
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and swallowed without difficulty. Edible cap and stem material is not 

objectionable upon eating. This material does not have the same texture 

as pod material because the caps and stems are solid (have no open 

space for seed in the center). The flavor is not the same, as cap and stem 

have no seeds which have a flavor of their own. Inedible cap and stem 

are classified under tough fiber. Inedible cap and stem material is 

objectionable but can be chewed and swallowed without hazard. 

Note: The evaluation for tough fiber; hard, woody okra material; and 

character are performed on each unit after cooking. The individual units

may be evaluated for these defects concurrently.

14. Evaluate the units for hard, woody okra material. The evaluation for 

hard, woody okra material is performed after cooking. Hard, woody okra 

material is any piece of pod, stem, or cap that is brittle, hard, or woody. It 

is highly objectionable and seriously affects the eating quality of the unit.

15. Evaluate the units for character. The evaluation for character is performed 

after cooking. 

a. Good character (Grade A) means the units are fleshy and tender and 

that the seeds are in the early stages of maturity. 

b. Reasonably good character (Grade B) means the units may have lost 

their fleshy texture to a considerable extent, the units are reasonably 

tender, and the seeds may have developed beyond the early stages of 

maturity. As the seeds develop beyond the early stages of maturity 

they begin to become hard, chewy, mealy, and develop a darker 

colored seed coat.

c. Substandard character (Sstd) means the units fail to meet the 

requirements for reasonably good character.

TIME SAMPLING

The use of time sampling procedures may only be approved by the Officer-in-Charge or 

area supervisor. Please follow all applicable instructions in the AIM instructional series 

of manuals. Refer to the acceptance numbers tables (Tables I, II, III, IV) for time 

sampling in this manual.
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Units of 

Product EVM Serious 

Blemish

Total 

Blemish

Noticeable 

Yellow or 

Brown

Total 

Color 

defects

Mechanical 

Damage

Small 

Pieces and 

Misshapen

Tough 

Fiber

“B” 

Character

TOL. 4.0 2.0 6.0 1.0 10.0 10.0 5.0 4.0 10.0

(AQLs)1/ 2.9 1.3 4.6 0.612 8.2 8.2 5.0 2.9 8.2

1x50 3 2 5 1 7 7 5 3 7

2x50 6 3 8 2 13 13 8 6 13

3x50 8 4 11 2 18 18 12 8 18

4x50 10 5 14 3 23 23 15 10 23

5x50 11 6 17 3 28 28 18 11 28

6x50 13 7 20 4 33 33 21 13 33

7x50 15 8 23 4 37 37 24 15 37

8x50 17 9 25 5 42 42 27 17 42

9x50 19 10 28 5 47 47 30 19 47

10x50 21 11 31 6 51 51 33 21 51

11x50 22 11 33 6 56 56 36 22 56

12x50 24 12 36 7 61 61 39 24 61

13x50 26 13 39 7 65 65 42 26 65

14x50 28 14 41 8 70 70 45 28 70

15x50 29 15 44 8 74 74 47 29 74

16x50 31 16 47 8 79 79 50 31 79

17x50 33 16 49 9 83 83 53 33 83

18x50 34 17 52 9 88 88 56 34 88

19x50 36 18 54 10 92 92 59 36 92

20x50 38 19 57 10 97 97 61 38 97

21x50 39 20 60 10 101 101 64 39 101

22x50 41 20 62 11 106 106 67 41 106

23x50 43 21 65 11 110 110 70 43 110

24x50 44 22 67 12 115 115 73 44 115

25x50 46 23 70 12 119 119 75 46 119

26x50 48 23 72 12 123 123 78 48 123

27x50 49 24 75 13 128 128 81 49 128

28x50 51 25 77 13 132 132 84 51 132

29x50 53 26 80 14 137 137 86 53 137

TABLE I

Time Sampling Acceptance Numbers for Whole Style US Grade A (50 Plan) 

1/ AQL calculated from tolerance (TOL) at 650 units
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Units of 

Product EVM Serious 

Blemish

Total 

Blemish

Noticeable 

Yellow or 

Brown

Total 

Color 

defects

Mechanical 

Damage

Small 

Pieces and 

Misshapen

Tough 

Fiber

Hard 

Woody 

Okra 

material

“Sstd” 

Character

TOL. 6.0 4.0 12.0 6.0 20.0 20.0 10.0 8.0 1.0 10.0

(AQLs)1/ 4.6 2.9 10.1 4.6 17.6 17.6 8.2 6.4 0.612 8.2

1x50 5 3 8 5 13 13 7 6 1 7

2x50 8 6 15 8 24 24 13 10 2 13

3x50 11 8 21 11 34 34 18 15 2 18

4x50 14 10 27 14 44 44 23 18 3 23

5x50 17 11 33 17 54 54 28 22 3 28

6x50 20 13 39 20 63 63 33 26 4 33

7x50 23 15 45 23 73 73 37 30 4 37

8x50 25 17 50 25 83 83 42 34 5 42

9x50 28 19 56 28 92 92 47 38 5 47

10x50 31 21 61 31 102 102 51 41 6 51

11x50 33 22 67 33 111 111 56 45 6 56

12x50 36 24 72 36 121 121 61 48 7 61

13x50 39 26 78 39 130 130 65 52 7 65

14x50 41 28 84 41 139 139 70 56 8 70

15x50 44 29 89 44 149 149 74 59 8 74

16x50 47 31 95 47 158 158 79 63 8 79

17x50 49 33 100 49 168 168 83 66 9 83

18x50 52 34 106 52 177 177 88 70 9 88

19x50 54 36 111 54 186 186 92 73 10 92

20x50 57 38 116 57 196 196 97 77 10 97

21x50 60 39 122 60 205 205 101 80 10 101

22x50 62 41 127 62 214 214 106 84 11 106

23x50 65 43 133 65 223 223 110 88 11 110

24x50 67 44 138 67 233 233 115 91 12 115

25x50 70 46 144 70 242 242 119 95 12 119

26x50 72 48 149 72 251 251 123 98 12 123

27x50 75 49 154 75 260 260 128 101 13 128

28x50 77 51 160 77 270 270 132 105 13 132

29x50 80 53 165 80 279 279 137 108 14 137

TABLE II

Time Sampling Acceptance Numbers for Whole Style US Grade B (50 Plan) 

1/ AQL calculated from tolerance (TOL) at 650 units
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Units of 

Product EVM Serious 

Blemish

Total 

Blemish

Noticeable 

Yellow or 

Brown

Total 

Color 

defects

Small Pieces 

and 

Mechanical

Damage

Tough 

Fiber

“B” 

Character

TOL. 1.0 2.0 6.0 1.0 10.0 12.0 4.0 10.0

(AQLs)1/ 0.651 1.47 5.0 0.651 8.7 10.6 3.2 8.7

1x100 2 3 8 2 13 15 6 13

2x100 3 6 15 3 24 28 10 24

3x100 4 8 21 4 34 40 15 34

4x100 5 10 27 5 44 52 18 44

5x100 6 12 33 6 54 64 22 54

6x100 7 14 39 7 64 76 26 64

7x100 8 15 45 8 74 87 30 74

8x100 9 17 50 9 83 99 34 83

9x100 10 19 56 10 93 110 38 93

10x100 11 21 61 11 102 122 41 102

11x100 11 23 67 11 112 133 45 112

12x100 12 24 73 12 121 144 48 121

13x100 13 26 78 13 130 156 52 130

14x100 14 28 84 14 140 167 56 140

15x100 15 30 89 15 149 178 59 149

16x100 16 31 95 16 158 190 63 158

17x100 16 33 100 16 168 201 66 168

18x100 17 35 105 17 177 212 70 177

19x100 18 37 111 18 186 223 73 186

20x100 19 38 116 19 195 234 77 195

21x100 20 40 122 20 205 246 80 205

22x100 20 42 127 20 214 257 84 214

23x100 21 43 132 21 223 268 88 223

24x100 22 45 138 22 232 279 91 232

25x100 23 47 143 23 242 290 95 242

26x100 23 48 149 23 251 301 98 251

27x100 24 50 154 24 260 312 101 260

28x100 25 52 159 25 269 323 105 269

29x100 26 53 165 26 278 334 108 278

TABLE III

Time Sampling Acceptance Numbers for Cut Style US Grade A (100 Plan) 

1/ AQL calculated from tolerance (TOL) at 1300 units
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Units of 

Product EVM Serious 

Blemish

Total 

Blemish

Noticeable 

Yellow or 

Brown

Total 

Color 

defects

Small 

Pieces and 

Mechanical 

Damage

Tough 

Fiber

Hard 

Woody 

Okra 

Material

“Sstd” 

Character

TOL. 2.0 4.0 12.0 6.0 20.0 20.0 8.0 1.0 10.0

(AQLs)1/ 1.47 3.2 10.6 5.0 18.3 18.3 6.8 0.651 8.7

1x100 3 6 15 8 24 24 11 2 13

2x100 6 10 28 15 45 45 19 3 24

3x100 8 15 40 21 66 66 28 4 34

4x100 10 18 52 27 86 86 36 5 44

5x100 12 22 64 33 105 105 44 6 54

6x100 14 26 76 39 125 125 51 7 64

7x100 15 30 87 45 145 145 59 8 74

8x100 17 34 99 50 164 164 66 9 83

9x100 19 38 110 56 183 183 74 10 93

10x100 21 41 122 61 203 203 81 11 102

11x100 23 45 133 67 222 222 89 11 112

12x100 24 48 144 73 241 241 96 12 121

13x100 26 52 156 78 261 261 104 13 130

14x100 28 56 167 84 280 280 111 14 140

15x100 30 59 178 89 299 299 118 15 149

16x100 31 63 190 95 318 318 126 16 158

17x100 33 66 201 100 337 337 133 16 168

18x100 35 70 212 105 356 356 140 17 177

19x100 37 73 223 111 375 375 148 18 186

20x100 38 77 234 116 395 395 155 19 195

21x100 40 80 246 122 414 414 162 20 205

22x100 42 84 257 127 433 433 170 20 214

23x100 43 88 268 132 451 451 177 21 223

24x100 45 91 279 138 470 470 184 22 232

25x100 47 95 290 143 489 489 191 23 242

26x100 48 98 301 149 508 508 198 23 251

27x100 50 101 312 154 527 527 206 24 260

28x100 52 105 323 159 546 546 213 25 269

29x100 53 108 334 165 565 565 220 26 278

TABLE IV

Time Sampling Acceptance Numbers for Cut Style US Grade B (100 Plan) 

1/ AQL calculated from tolerance (TOL) at 1300 units