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United States Standards

for Grades of Frozen 

Mixed Vegetables

Effective August 29, 2013
This is the third issue, as amended, of the United States Standards for Grades of 

Frozen Mixed Vegetables published in the FEDERAL REGISTER of July 30, 2013 

(78 FR 45907) to become effective August 29, 2013. This issue supersedes the second

issue, which has been in effect since May 24, 1954. 

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 fresh and 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 U.S. grade standards, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and 

upon request at the address below. 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: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

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.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, 

and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic information in employment or in any program or activity 

conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File 

an Employment Complaint: If you wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) 

within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be 

found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights 

program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may 

also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail 

at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-

9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of 

hearing or have speech disabilities and you wish to file either an EEO or program complaint please contact USDA through the 

Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program 

complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of 

communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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United States Standards for Grades of Frozen Mixed Vegetables

Section Page No. 

§52.2131 Product Description. 2

§52.2132 Kinds and Styles of Basic Vegetables. 2

§52.2133 Recommended Proportions of Ingredients. 2

§52.2134 Grades of Frozen Mixed Vegetables. 3

§52.2135 Ascertaining the Grade. 3

§52.2136 Ascertaining the Rating for the Factors which are Scored. 4

§52.2137 Color. 4

§52.2138 Absence of Defects. 6

§52.2140 Explanation of Terms and Analyses. 12

§52.2141 Ascertaining the Grade of a Lot. 12
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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§52.2131 Product description.

Frozen mixed vegetables consist of three or more succulent vegetables, properly 

prepared and properly blanched; may contain vegetables (such as, small pieces of 

sweet red peppers or sweet green peppers) added as garnish; and are frozen and 

maintained at temperatures necessary for the preservation of the product.

§52.2132 Kinds and styles of basic vegetables.

It is recommended that frozen mixed vegetables, other than small pieces of vegetables 

added as garnish, consist of the following kinds and styles of vegetables as basic 

vegetables: 

(a) Beans, green or wax: Cut styles, predominantly of 1/2 inch to 1-1/2 inch cuts;

(b) Beans, lima: Any single varietal type;

(c) Carrots: Diced style, predominantly of 3/8 inch to 1/2 inch cubes;

(d) Corn sweet: Golden (or Yellow) in whole kernel style;

(e) Peas: Early type or sweet type.

§52.2133 Recommended proportions of ingredients.

It is recommended that frozen mixed vegetables consist of three, four, or five basic 

vegetables in the following proportions:

(a) Three vegetables. A mixture of three basic vegetables in which any one 

vegetable is not more than 40 percent by weight of all the frozen mixed 

vegetables.

(b) Four vegetables. A mixture of four basic vegetables in which none of the 

vegetables is less than 8 percent by weight nor more than 35 percent by weight 

of all the frozen mixed vegetables.

(c) Five vegetables. A mixture of five basic vegetables in which none of the 

vegetables is less than 8 percent by weight nor more than 30 percent by weight 

of all the frozen mixed vegetables. 
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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§52.2134 Grades of frozen mixed vegetables.

(a) U.S. Grade A is the quality of frozen mixed vegetables in which each basic 

vegetable possesses similar varietal characteristics; in which all vegetables 

possess a good color, are practically free from defects, possess a good 

character, possess a good flavor and odor; and that score not less than 90 points 

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

(b) U.S. Grade B is the quality of frozen mixed vegetables in which each basic 

vegetable possesses similar varietal characteristics; in which all vegetables 

possess a reasonably good color, are reasonably free from defects, possess a 

reasonably good character, possess a good flavor and odor; and that score not 

less than 80 points when scored in accordance with the scoring system outlined 

in this subpart.

(c) U.S. Grade C is the quality of frozen mixed vegetables in which each basic 

vegetable possesses similar varietal characteristics; in which all vegetables 

possess a fairly good color, are fairly free from defects, possess a fairly good 

character, possess a fairly good flavor and odor; and that score not less than 70 

points when scored in accordance with the scoring system outlined in this 

subpart.

(d) Substandard is the quality of frozen mixed vegetables that fail to meet the 

requirements of U.S. Grade C.

§52.2135 Ascertaining the grade.

(a) The grade of frozen mixed vegetables is ascertained by considering the factors 

of similar varietal characteristics and flavor and odor, which are not scored, and 

the respective ratings for the factors of color, absence of defects, and character,

which are scored.

(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 such 

factors are:

Factors Points

Color

Absence of defects

Character

Total Score

 20

 40

40

100
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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

respect to each individual vegetable prior to cooking) are determined immediately 

after thawing so that the product is sufficiently free from ice crystals to permit 

proper handling as individual units, and representative samples of the product 

are cooked to ascertain tenderness of the frozen mixed vegetables, collectively, 

before final evaluation of the score for character. Flavor and odor are also 

ascertained on the cooked product.

(d) Good flavor and odor means that the product and each basic vegetable after 

cooking has a good, characteristic normal flavor and odor, and are 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.

§52.2136 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, 17 to 20 points 

means 17, 18, 19, or 20 points).

§52.2137 Color.

(a) General. The factor of color refers to the general brightness of all the combined 

vegetables and to the colors of lima beans, if a component in the mixture, as 

follows:

(1) Green with respect to thin-seeded types (with skins removed), such as 

Henderson Bush and Thorogreen varieties, and with respect to thickseeded types (with skins on), such as Fordhook variety, means that the color 

of not less than 50 percent of the surface area of the individual lima bean 

possesses as much or more green color as Lima Bean Green in U.S. Color 

Standards for Frozen Lima Beans. 

(2) Green with respect to thick-seeded Baby Potato type (with skins on), such 

as Baby Potato, Baby Fordhook, and Evergreen varieties, means that the 

color of not less than 50 percent of the surface area of the individual lima bean 

possesses as much or more green color as Lima Bean Green in U.S. Color 

Standards for Frozen Lima Beans. 
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(3) White for the respective varietal types (with skins removed or with skins 

on, as the case may be) means that more than 50 percent of the surface area of 

the individual lima bean possesses less green color than Lima Bean White in 

U.S. Color Standards for Frozen Lima Beans.

(b) "A" classification. Frozen mixed vegetables which possess a good color may 

be given a score of 18 to 20 points. Good color means that the combined basic 

vegetables as a mass and the individual basic vegetables are bright and 

characteristic of young or tender vegetables that have been properly prepared 

and properly processed; that any pieces of vegetable material used for garnish 

are reasonably bright; and that lima beans, if present, possess a bright typical 

color for the varietal type and meet the following additional color requirements for 

the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby Potato type 

(with skins on). 90 percent or more, by count, of all the lima beans are green; 

and the balance may be lighter in color or may be white or combinations thereof.

(2) Thick-seeded type (with skins on). 85 percent or more, by count, of all the lima 

beans are green; and the balance may be lighter in color but not more than 5 

percent, by count, of all the lima beans may be white.

(c) "B" classification. If the frozen mixed vegetables possess a reasonably good 

color, a score of 16 or 17 points may be given. Frozen mixed vegetables that 

fall into this classification shall not be graded above U.S. Grade B, regardless of 

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

means that the combined basic vegetables as a mass and the individual basic 

vegetables are reasonably bright and characteristic of reasonably young or 

reasonably tender mixed vegetables that have been properly prepared and 

properly processed; that any pieces of vegetable material used for garnish may 

be only fairly bright but are not off color for any reason; and that lima beans, if 

present, possess a reasonably bright typical color for the varietal type and meet 

the following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby Potato type 

(with skins on). 65 percent or more, by count, of all the lima beans are green; 

and the balance may be lighter in color or may be white or combinations thereof.

(2) Thick-seeded type (with skins on). 60 percent or more, by count, of all the lima 

beans are green; and the balance may be lighter in color but not more than 5 

percent, by count, of all the lima beans may be white.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(d) "C" classification. If the frozen mixed vegetables possess a fairly good color, 

a score of 14 or 15 points may be given. Frozen mixed vegetables that fall 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 that the 

combined basic vegetables as a mass and the individual basic vegetables are 

fairly bright and characteristic of mixed vegetables that have been properly 

prepared and properly processed; that any pieces of vegetable material used for 

garnish may be only fairly bright but are not off color for any reason; and that lima 

beans, if present, possess a fairly bright typical color for the varietal type and 

meet the following additional color requirements for the respective types:

(1) Thin-seeded type (with skins removed); Thick-seeded Baby Potato type 

(with skins on). More than 35 percent, by count, of all the lima beans are lighter 

than green including lima beans that may be white.

(2) Thick-seeded type (with skins on). More than 40 percent, by count, of all the 

beans are lighter than green but no more than 20 percent, by count, of all the 

lima beans may be white.

(e) "SStd" classification. If the frozen mixed vegetables fail to meet the 

requirements of paragraph (d) of this section, a score of 0 to 13 points may be 

given. Frozen mixed vegetables that fall into this classification shall not be 

graded above Substandard, regardless of the total score for the product (this is 

a limiting rule).

§52.2138 Absence of defects.

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

harmless extraneous vegetable materials, slightly damaged units, moderately 

damaged units, seriously damaged units, and any other defects which detract 

from the appearance or edibility of the product.

(1) Harmless extraneous vegetable material means any vegetable substance 

other than from any of the basic vegetables or garnish and any portions of the 

basic vegetables which are normally removed in preparation for processing. 

Such materials include, but are not limited to, small pieces and large pieces as 

follows:

(i) A small piece of harmless extraneous vegetable material is any piece or unit 

of such material similar in shape and the equivalent in size or smaller than 3/16 

square inch of leafy material or loose pieces of pods from peas or lima beans, 

tough or woody stems of any size other than unstemmed units of green or wax 

beans, 1/4 inch cube of corn cob material, 1/2 square inch of corn husk, and 3/8 

inch diameter thistle buds;
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(ii) A large piece of harmless extraneous vegetable material is any piece or unit 

of such material similar in shape and larger in size than the equivalent of an 

applicable kind of small piece of harmless extraneous vegetable material.

(2) Slightly damaged unit means any unit of the basic vegetable or garnish that is 

affected by slight blemishes, slight discoloration, or similar injury that are 

noticeable but do not materially affect the appearance or edibility of the unit, and 

includes, but is not limited to, light discoloration of the hilum of lima beans or 

other light discoloration of the skin which does not penetrate into the cotyledon of 

lima beans.

(3) Moderately damaged unit means any unit of a basic vegetable or garnish that is 

affected by blemishes, discoloration, or any other similar injury that materially 

affects the appearance or edibility of the unit and has the following specific 

meanings for the respective vegetables:

(i) Beans, green or wax. Any unit blemished by discoloration, or by other means,

which in the aggregate exceeds the area of a circle 1/8 inch in diameter.

(ii) Beans, lima. A bean or portion thereof that is spotted or otherwise definitely 

discolored or that is blemished by means other than light discoloration.

(iii) Carrots. Any unit possessing an unpeeled area greater than the area of a circle 

1/8 inch in diameter; and any unit blemished by internal or external discoloration, 

by sunburn or green color, or by other means.

(iv) Corn. Any kernel or portion thereof that possesses serious brown or black 

discoloration.

(v) Peas. Any spotted pea or any off-colored pea (such as 

brown, gray, cream, or yellow-white) that is abnormally 

defective and that definitely lacks any tinge of green color.

(vi) Garnish. Any piece blemished by discoloration or by other means which in the 

aggregate exceeds the area of a circle 1/8 inch in diameter.

(4) Seriously damaged unit means any unit of the basic vegetable or garnish, other 

than damaged corn kernels, that is damaged to the extent that the appearance 

and edibility of the unit is seriously affected and includes, but is not limited to, 

shriveled lima beans that are materially wrinkled and not of normal plumpness; 

sprouted lima beans that show an external shoot protruding beyond the 

cotyledon and skin; and any unit with brown or very black or very dark spots and 

similar injury regardless of the area affected.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(5) Other defects means any defects not specifically mentioned that affect the 

appearance or edibility of the product, and include, but are not limited to the 

following:

(i) Beans, green or wax. Loose seeds and portions thereof, and pod sections with 

very ragged edges, that are partially broken or split, or that are markedly shorter 

or longer than the predominating lengths of the cut units;

(ii) Beans, lima. Mashed beans, broken beans, loose cotyledons, loose skins, and 

any portions thereof;

(iii) Carrots. Crushed, broken, cracked, or irregularly shaped units; units with 

excessively frayed edges and surfaces; and units markedly smaller than one-half 

the volume of, or markedly larger than, the predominating size of cubes;

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

pieces of silk more than 1/2 inch in length; and

(v) Peas. Mashed peas, broken peas, loose cotyledons, loose skins, and any 

portions thereof.

(b) "A" classification. Frozen mixed vegetables that are practically free from 

defects may be given a score of 36 to 40 points. Practically free from defects

means that there may be present no more than the following defects within the 

limits stated:

(1) No large pieces of harmless extraneous vegetable material, but 1 small piece of 

harmless extraneous vegetable material for each 16 ounces net weight, or for 

each package if the package is less than 16 ounces, of frozen mixed vegetables: 

Provided, that the combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 3 moderately damaged units and seriously damaged units for each 3 

ounces of frozen mixed vegetables of which 1 unit for each 4 ounces of frozen 

mixed vegetables may be seriously damaged: Provided, that slightly damaged, 

moderately damaged, and seriously damaged units, either singly or in 

combination, do not affect materially the appearance or edibility of the frozen 

mixed vegetables; and

(3) Other defects, individually or collectively, do not affect more than slightly the 

appearance of the frozen mixed vegetables.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(c) "B" classification. If the frozen mixed vegetables are reasonably free from 

defects, a score of 32 to 35 points may be given. Frozen mixed vegetables that 

fall into this classification shall not be graded above U.S. Grade B, regardless of 

the total score for the product (this is a limiting rule). Reasonably free from 

defects means that there may be present no more than the following defects 

within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of 

harmless extraneous vegetable material for each 16 ounces net weight, or for 

each package if the package is less than 16 ounces, of frozen mixed vegetables: 

Provided, that the combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 4 moderately damaged units and seriously damaged units for each 3 

ounces of frozen mixed vegetables of which 1 unit for each 3 ounces of frozen 

mixed vegetables may be seriously damaged: Provided that slightly damaged, 

moderately damaged, and seriously damaged units, either singly or in 

combination, do not affect materially the appearance or edibility of the frozen 

mixed vegetables; and

(3) Other defects, individually or collectively, do not affect materially the appearance 

of the frozen mixed vegetables.

(d) "C" classification. If the frozen mixed vegetables are fairly free from defects, 

a score of 28 to 31 points may be given. Frozen mixed vegetables that fall 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 there may be present no more than the following defects within the limits 

stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of 

harmless extraneous vegetable material for each 16 ounces net weight, or for 

each package if the package is less than 16 ounces, of frozen mixed vegetables: 

Provided, that the combined weight of all the harmless extraneous material is not 

more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 5 moderately damaged units and seriously damaged units for each 3 

ounces of frozen mixed vegetables of which 1 unit for each 2 ounces of frozen 

mixed vegetables may be seriously damaged: Provided, that slightly damaged, 

moderately damaged, and seriously damaged units; either singly or in 

combination, do not seriously affect the appearance or edibility of the frozen 

mixed vegetables; and

(3) Other defects, individually or collectively, do not seriously affect the appearance 

of the frozen mixed vegetables.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(e) "SStd" classification. If the frozen mixed vegetables fail to meet the 

requirements of paragraph (d) of this section, a score of 0 to 27 points may be 

given. Frozen mixed vegetables that fall into this classification shall not be 

graded above Substandard, regardless of the total score for the product (this is 

a limiting rule).

§52.2139 Character.

(a) General. The factor of character refers to the texture, the maturity, and the 

degree of development of the pods and seeds in green beans or wax beans; the 

tenderness of lima beans; the tenderness and the degree of freedom from stringy 

or coarse fibers in carrots; the tenderness and maturity or starchiness of the 

corn; the tenderness or maturity of the peas; and to the tenderness of the 

combined frozen mixed vegetables after cooking.

(b) Interpretation of terms. Unless indicated otherwise, the interpretation of the 

terms with respect to tenderness, texture, maturity, and development of the 

individual vegetables prior to cooking are the same as those in the applicable 

United States Standards for Grades of the frozen product.

(c) "A" classification. Frozen mixed vegetables which collectively and individually 

possess a good character may be given a score of 36 to 40 points. Good 

character means that the combined vegetables after cooking are tender and that 

the individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a good character.

(2) Beans, lima. The lima beans, exclusive of white beans, are tender; and any 

white beans that may be present are tender or reasonably tender.

(3) Carrots. The units possess a tender texture.

(4) Corn. The kernels are no more advanced than the cream stage of maturity, 

have a reasonably tender texture, and are the equivalent of frozen whole-grain 

corn that would score not less than 43 points for the factor of Tenderness and 

Maturity as outlined in the United States Standards for Grades of Frozen Whole 

Kernel or Whole Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivalent of frozen peas 

that would score not less than 34 points for the factor of Tenderness and 

Maturity as outlined in the United States Standards for Grades of Frozen Peas.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(d) "B" classification. If the frozen mixed vegetables, collectively and individually, 

possess a reasonably good character, a score of 32 to 35 points may be given. 

Frozen mixed vegetables that fall into this classification shall not be graded 

above U.S. Grade B, regardless of the total score for the product (this is a 

limiting rule). Reasonably good character means that the combined 

vegetables after cooking are reasonably tender and practically free from tough 

fibers and that the individual vegetables prior to cooking meet the following 

requirements:

(1) Beans, green or wax. The bean pods and seeds possess a reasonably good 

character.

(2) Beans, lima. The lima beans, including white beans that may be present, are 

reasonably tender.

(3) Carrots. The units possess a tender texture.

(4) Corn. The kernels are reasonably tender texture and are the equivalent of 

frozen whole-grain corn that would score not less than 40 points for the factor 

of Tenderness and Maturity as outlined in the United States Standards for 

Grades of Frozen Whole Kernel or Whole Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivalent of frozen peas 

that would score not less than 32 points for the factor of Tenderness and 

Maturity as outlined in the United States Standards for Grades of Frozen Peas.

(e) "C" classification. If the frozen mixed vegetables, collectively and individually, 

possess a fairly good character, a score of 28 to 31 points may be given. 

Frozen mixed vegetables that fall 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 character means that the combined vegetables after 

cooking are fairly tender and reasonably free from tough fibers and that the 

individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a fairly good 

character.

(2) Beans, lima. The lima beans, including white beans that may be present, are 

fairly tender.

(3) Carrots. The units possess a reasonably tender texture.

(4) Corn. The kernels are fairly tender.

(5) Peas. The peas are fairly tender.
United States Standards for Grades of Frozen Mixed Vegetables (August 29, 2013)

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(f) "SStd" classification. If the frozen mixed vegetables, collectively or 

individually, fail to meet the requirements of paragraph (e) of this section, a score 

of 0 to 27 points may be given. Frozen mixed vegetables that fall into this 

classification shall not be graded above Substandard, regardless of the total 

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

§52.2140 Explanation of terms and analyses.

(a) The proportion of ingredients are determined on the thawed vegetables by the 

following procedure:

(1) Separate and assemble from all the containers in the sample each of the basic 

vegetables;

(2) Weigh each basic vegetable thus composited to obtain the aggregate weight of 

each basic vegetable from all the containers in the sample;

(3) Add the aggregate weights of all the basic vegetables to obtain the grand total 

weight of all the basic vegetables from all containers in the sample; and then

(4) Calculate the percentage of each basic vegetable in the sample by dividing the 

aggregate weight of each basic vegetable by the grand total weight of all the 

basic vegetables.

§52.2141 Ascertaining the grade of a lot.

The grade of a lot of the processed product 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 (§52.1 through §52.83).