United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Succotash

Effective date March 6, 1959
This is the first issue, as amended, of the United States Standards for Grads of Frozen

Succotash published in the FEDERAL REGISTER of March 6, 1959, (24 FR 1677) to

become effective March 6, 1959. This issue supersedes the first issue which has been in

effect since May 22, 1957.

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 Frozen Succotash

Section Page No.

§52.2011 Product description. ........................................ 2

§52.2012 Kind, type, and style of ingredients. ............................ 2

§52.2013 Proportion of ingredients. .................................... 2

§52.2014 Grades of frozen succotash. .................................. 3

§52.2015 Ascertaining the grade. ...................................... 3

§52.2016 Ascertaining the rating for the factors which are scored. ............ 4

§52.2017 Color. ................................................... 4

§52.2018 Absence of defects. ......................................... 6

§52.2019 Tenderness. .............................................. 8

§52.2020 Method for determining proportion of ingredients. ................. 9

§52.2021 Ascertaining the grade of a lot. ................................ 9

§52.2022 Score sheet for frozen succotash. ............................. 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

§52.2011 Product description.

Frozen succotash means the frozen product prepared from fresh, clean, sound, succulent

kernels of sweet corn and the immature seed of varieties of lima beans, vegetable

soybeans, or fresh immature pods of green beans or wax beans. The ingredients are

mixed and properly drained and then frozen in accordance with good commercial practice

and maintained at temperatures necessary for the preservation of the product. When

soybeans or green beans or wax beans are used, the product is designated as frozen

soybean succotash or frozen green bean or wax bean succotash, as the case may be.

§52.2012 Kind, type, and style of ingredients.

(a) Corn, sweet, whole kernel:

(1) White.

(2) Golden (yellow).

(b) Lima beans:

(1) Thin-seeded.

(2) Thick-seeded.

(3) Thick-seeded baby potato.

(c) Soybeans, vegetable.

(d) Green beans or wax beans, Cut or Short Cut style.

§52.2013 Proportion of ingredients.

It is recommended that frozen succotash consist of a mixture of the vegetable ingredients

in the following proportions:

Proportions by weight (percent)

Not more than- Not less thanCorn, white or golden ...............

Lima beans, fresh ..................

Soybeans, vegetable ...............

Green or wax beans ................

75 50

50 25

50 25

50 25
3

§52.2014 Grades of frozen succotash.

(a) U.S. Grade A or U.S. Fancy is the quality of frozen succotash in which each

vegetable possesses similar varietal characteristics; possesses a good flavor

and odor; is tender; possesses a good color; is practically free from defects;

and that for those factors which are scored in accordance with the scoring

system outlined in this subpart the total score is not less than 90 points:

Provided, That the frozen succotash may be reasonably tender and possess

a reasonably good color if the total score is not less than 90 points.

(b) U.S. Grade B or U.S. Extra Standard is the quality of frozen succotash in

which each vegetable possesses similar varietal characteristics; possesses

a good flavor and odor; is reasonably tender; possesses a reasonably good

color; is reasonably free from defects; and that scores not less than 80 points

when scored in accordance with the scoring system outlined in this subpart.

(c) U.S. Grade C or U.S. Standard is the quality of frozen succotash in which

each vegetable possesses similar varietal characteristics; possesses a fairly

good flavor and odor; is fairly tender; possesses a fairly good color; is fairly

free from defects; and that scores not less than 70 points when scored in

accordance with the scoring system outlined in this subpart.

(d) Substandard is the quality of frozen succotash that fails to meet the

requirements of U.S. Grade C or U.S. Standard.

§52.2015 Ascertaining the grade.

(a) The grade of frozen succotash is ascertained by considering, in conjunction

with the requirements of the respective grade, the respective ratings for the

factors of color, absence of defects, and tenderness.

(b) The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that may

be given each such factor is:

Factors Points

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

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

Tenderness .....................................

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

30

30

 40

100
 First Edition. 1

4

(c) The scores for the factors of color, absence of defects, and tenderness (with

respect to each individual vegetable prior to cooking) are determined

immediately after thawing to the extent that the product is substantially free

from ice crystals and can be handled as individual units. A representative

sample is cooked to determine the tenderness of the vegetable ingredients

collectively and to ascertain the flavor and odor of the product.

(d) Good flavor and odor means that the product, after cooking, has a good,

characteristic, normal flavor and odor and is free from objectionable flavors

and objectionable odors of any kind.

(e) Fairly good flavor and odor means that the product after cooking may be

lacking in good flavor and odor but is free from objectionable flavors and

objectionable odors of any kind.

§52.2016 Ascertaining 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 ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive (for example, 27 to 30 points means 27, 28,

29 or 30 points).

§52.2017 Color.

(a) General. The factor of color refers to the overall appearance of the product

and to the general brightness of the vegetables.

(1) Green with respect to lima beans means that the color of not less than

50 percent of the surface area of the individual lima bean (with skins

on) possesses as much or more green color than Plate 18, J-3, as

illustrated in Maerz and Paul's Dictionary of Color.1

(2) White with respect to lima beans means that more than 50 percent

of the surface area of the individual lima bean (with skins on)

possesses less green color than Plate 18, E-1, as illustrated in Maerz

and Paul's Dictionary of Color.1
5

(b) "A" classification. Frozen succotash that possesses a good color may be

given a score of 27 to 30 points. Good color means that the vegetables are

bright and possess a color typical of young and tender vegetables that have

been properly prepared and properly processed and that the frozen whole

kernel (or whole grain) corn is practically free from off-colored kernels. In

addition, the lima beans shall meet the following color requirements:

(1) Not less than 93 percent, by count, of the lima beans are green and

not more than 7 percent, by count, may be lighter in color: Provided,

That not more than 1 percent, by count, of all the lima beans are

white, or

(2) Not less than 97 percent, by count, of the lima beans are green and

not more than 3 percent, by count, may be lighter in color or white

beans.

(c) "B" classification. If the frozen succotash possesses a reasonably good

color, a score of 24 to 26 points may be given. Reasonably good color

means that the vegetables are reasonably bright and possess a color typical

of reasonably young and reasonably tender vegetables that have been

properly prepared and properly processed and that the frozen whole kernel

(or whole grain) corn is reasonably free from off-colored kernels. In

addition, the lima beans shall meet the following color requirements:

(1) Not less than 65 percent, by count, of the lima beans are green and

not more than 35 percent, by count, may be lighter in color or white

beans.

(d) "C" classification. Frozen succotash that possesses a fairly good color

may be given a score of 21 to 23 points. Frozen succotash that falls into this

classification shall not be graded above U.S. Grade C or U.S. Standard,

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

good color means that the vegetables possess a color that may be dull but

not to the extent that the appearance is materially affected and the whole

kernel (or whole grain) corn in the frozen succotash is fairly free from offvariety kernels. In addition, the lima beans shall meet the following color

requirements:

(1) Less than 65 percent, by count, of the lima beans are green and all

of the lima beans may be white.
6

(e) "SStd" classification. If the frozen succotash fails to meet the requirements

of paragraph (d) of this section, a score of 0 to 20 points may be given.

Frozen succotash that falls into this classification shall not be graded above

Substandard, regardless of the total score for the product (this is a limiting

rule).

§52.2018 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from extraneous vegetable matter, damaged units, seriously damaged units,

and from any other defects.

(1) Extraneous vegetable matter means pieces of pod, leaves, stems,

pieces of cob, husk, and other similar vegetable matter, other than

silk, that is normally removed in proper preparation of the vegetables

for processing.

(2) Damaged means damaged by discoloration, pathological injury,

insect injury, or damaged by other means to the extent that the

appearance or eating quality is materially affected.

(3) Seriously damaged means damaged by discoloration, pathological

injury, insect injury, or damaged by other means to the extent that the

appearance or eating quality is seriously affected and includes but is

not limited to shriveled lima beans that are materially wrinkled and

are not of normal plumpness and sprouted lima beans that show an

external shoot protruding beyond the cotyledon or skin.

(4) Other defects means any defect not specifically mentioned that

affects the appearance or eating quality of the product and includes

but is not limited to the following:

(i) Lima beans. Broken beans, loose cotyledons, loose skins,

and any portion thereof.

(ii) Corn. Crushed kernels, ragged kernels, loose skins, and dark

and objectionable silk more than 1/2 inch in length.

(iii) Soybeans. Broken soybeans, loose cotyledons, loose skins,

or any portion thereof.

(iv) Green or wax beans. Ragged cut units, split units, and small

pieces of pod.
7

(b) "A" classification. Frozen succotash that is practically free from defects

may be given a score of 27 to 30 points. Practically free from defects

means that the aforesaid defects, individually or collectively, do not more

than slightly affect the appearance or eating quality of the product. The

following allowances provide a guide for scoring frozen succotash that is

practically free from defects: For each 10 ounces of frozen succotash there

may be present: 1 piece, or pieces, of extraneous vegetable matter, such as

pieces of pod, husk, leaves, and stems having an aggregate area of not

more than 3/16 square inch (1/2 inch x 3/8 inch) on one surface of the piece,

or pieces; and 1/4 cubic centimeter of the pieces of cob.

(c) "B" classification. If the frozen succotash is reasonably free from defects,

a score of 24 to 26 points may be given. Frozen succotash that falls into this

classification shall not be graded above U.S. Grade B or U.S. Extra

Standard, regardless of the total score for the product (this is a limiting rule).

Reasonably free from defects means that the aforesaid defects,

individually or collectively, do not materially affect the appearance or eating

quality of the product. The following allowances provide a guide for scoring

frozen succotash that is reasonably free from defects: For each 10 ounces

of frozen succotash there may be present: 1 piece, or pieces, of extraneous

vegetable matter, such as pieces of pod, husk, leaves, and stems having an

aggregate area of not more than 3/8 square inch (1/2 inch x 3/4 inch) on one

surface of the piece, or pieces; and 1/2 cubic centimeter of pieces of cob.

(d) "C" classification. Frozen succotash that is fairly free from defects may be

given a score of 21 to 23 points. Frozen succotash that falls into this

classification shall not be graded above U.S. Grade C or U.S. Standard,

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

free from defects means that the aforesaid defects, individually or

collectively, do not seriously affect the appearance or eating quality of the

product. the following allowances provide a guide for scoring frozen

succotash that is fairly free from defects. For each 10 ounces of frozen

succotash there may be present: 1 piece, or pieces, of extraneous vegetable

matter, such as pieces of pod, husk, leaves, and stems having an aggregate

area of not more than 3/4 square inch (1/2 inch x 1-1/2 inch) on one surface

of the piece, or pieces; and 1 cubic centimeter of pieces of cob.

(e) "SStd" classification. Frozen succotash that fails to meet the requirements

of paragraph (d) of this section may be given a score of 0 to 20 points.

Frozen succotash that falls into this classification shall not be graded above

Substandard, regardless of the total score for the product (this is a limiting

rule).
8

§52.2019 Tenderness.

(a) "A" classification. Frozen succotash consisting of vegetables that are

tender may be given a score of 36 to 40 points. Tender means that the

vegetables in the frozen succotash, after cooking, are tender, and, prior to

cooking, meet the following additional requirements: 

(1) Corn, whole kernel or whole grain. The kernels are in the milk or

early cream stage of maturity.

(2) Lima beans. The lima beans are young and tender.

(3) Soybeans. The soybeans are young and tender.

(4) Green beans or wax beans. The green beans or wax beans are fullfleshed for the variety, and the seeds are in the early stage of

maturity.

(b) "B" classification. If the frozen succotash consists of vegetables that are

reasonably tender, a score of 32 to 35 points may be given. Reasonably

tender means that the vegetables in the frozen succotash, after cooking, are

reasonably tender, and, prior to cooking, meet the following additional

requirements:

(1) Corn, whole kernel. The kernels are in the cream stage of maturity.

(2) Lima beans. The lima beans are reasonably young and reasonably

tender.

(3) Soybeans. The soybeans are reasonably young and reasonably

tender.

(4) Green beans or wax beans. The green beans or wax beans may

have lost their fleshy texture to some extent and the seeds may have

passed the early stage of maturity and have not reached the late

stage of maturity.

(c) "C" classification. Frozen succotash consisting of vegetables that are fairly

tender may be given a score of 28 to 31 points. Frozen succotash that falls

into this classification shall not be graded above U.S. Grade C or U.S.

Standard, regardless of the total score for the product (this is a limiting rule).

Fairly tender means that the vegetables in the frozen succotash, after

cooking, are fairly tender, and, prior to cooking, meet the following additional

requirements:
9

(1) Corn, whole kernel. The kernels are in the early dough or dough

stage of maturity.

(2) Lima beans. The lima beans may be nearly mature.

(3) Soybeans. The soybeans may be nearly mature.

(4) Green beans or wax beans. The green beans or wax beans may

have lost to a considerable extent their fleshy structure and the seeds

may be well developed and nearly mature.

(d) "SStd" classification. Frozen succotash in which the vegetables fail to

meet the requirements of paragraph (c) of this section may be given a score

of 0 to 27 points. Frozen succotash that falls into this classification shall not

be graded above Substandard, regardless of the total score for the product

(this is a limiting rule).

§52.2020 Method for determining proportion of ingredients.

(a) The proportion of ingredients is determined on the thawed succotash in the

following manner:

(1) Separate each of the vegetables from all of the containers in the

sample.

(2) Composite each of the vegetables thus separated and weigh.

(3) Add the weights of the composited vegetables to obtain the total

weight of vegetables in the sample.

(4) Divide the total weight of each of the composited vegetables by the

grand total weight of all the vegetables in the sample and multiply by

100. The result shall be considered to be the percentage, by weight,

of each composited vegetable in the sample.

§52.2021 Ascertaining the grade of a lot.

The grade of a lot of frozen succotash 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; 22 F.R. 3535).
10

§52.2022 Score sheet for frozen succotash.

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

Container mark Packages

or Cases .........................................................

Identification

Label (list of ingredients, etc.) .............................................................

Net weight (ounces) ....................................................................

Kind, type, and style of ingredients weight each ingredients

Aggregate Proportion of

ingredient

Corn-white kernel (white or golden) ...................

Lima beans (type . . .) ..............................

Soybeans ........................................

Green or wax beans, cut . . . to . . . inches ..............

Total weight ......................................

( ) Meets proportions; ( ) Fails proportions

........ oz.

........ oz.

........ oz.

........ oz.

........ oz.

.................. %

.................. %

.................. %

.................. %

.............. 100%

Factors Score points

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

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

Tenderness ......................................

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

30 "B" 24-26

30 "B" 1/ 24-26

40 "B" 32-35

 "SStd" 1/ 0-29

100

"A" 27-30

"C" 1/ 21-23

"SStd" 1/ 0-20

"A" 27-30

"C" 1/ 21-23

"SStd" 1/ 0-20

"A" 35-40

"C" 1/ 30-34

Flavor and odor after cooking:

( ) Good; ( ) fairly good; ( ) off.

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

1/ Indicates limiting rule.

Dated: March 2, 1959

[SEAL] Roy W. Lennartson,

Deputy Administrator,

Marketing Services.

Amendment published in the Federal Register March 6, 1959 (24 F.R. 1677)y