United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Tomato Catsup

Effective date February 26, 1992
This is the fifth issue of the United States Standards for Grades of Tomato Catsup

published in the FEDERAL REGISTER of January 27, 1992 (57 FR 2980) to become

effective February 26, 1992. This issue supersedes the fourth issue, which has been in

effect since August 31, 1953.

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, South Building

Washington, D.C. 20090-6456
United States Standards for Grades of Tomato Catsup

Section Page No.

§52.2101 Identity. .................................................. 3

§52.2102 Grades of tomato catsup. .................................... 3

§52.2103 Recommended fill of container for tomato catsup. ................. 3

§52.2104 Ascertaining the grade. ...................................... 4

§52.2105 Ascertaining the rating for the factors which are scored. ........... 4

§52.2106 Color. ................................................... 4

§52.2107 Consistency. .............................................. 5

§52.2108 Absence of defects. ......................................... 6

§52.2109 Flavor. ................................................... 7

§52.2110 Definitions of terms used in these standards. ..................... 7

§52.2111 Ascertaining the grade of a lot. ............................... 7

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.
June 23, 1992

3

§52.2101 Identity.

(a) Tomato catsup means the product as defined in the standard of identity for

catsup, ketchup, catchup (21 CFR 155.194) issued pursuant to the Federal

Food, Drug, and Cosmetic Act.

§52.2102 Grades of tomato catsup.

(a) U.S. Grade A is the quality of tomato catsup that possesses a good color;

that possesses a good consistency; that is practically free from defects; that

possesses a good flavor; that possesses a good finish; that has a total solids

content of not less than 33 percent, by weight; and that scores not less than

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

subpart.

(b) U.S. Grade B is the quality of tomato catsup that possesses a good color;

that possesses a good consistency; that is practically free from defects; that

possesses a good flavor; that possesses a good finish; that has a total solids

content of not less than 29 percent, by weight ; and that scores not less than

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

subpart.

(c) U.S. Grade C is the quality of tomato catsup that possesses a fairly good

color; that possesses a fairly good consistency; that is fairly free from

defects; that possesses a good finish; that possesses a fairly good flavor;

that has a total solids content of not less than 25 percent, by weight; 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 tomato catsup that fails to meet the

requirements of U. S. Grade C.

§52.2103 Recommended fill of container for tomato catsup. 

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purposes of these grades. It

is recommended that each container of tomato catsup be filled as full as practicable

without impairment of quality and that the product occupy not less than 90 percent of the

capacity of the container.
4

§52.2104 Ascertaining the grade.

(a) The grade of tomato catsup is ascertained by considering in conjunction with

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

factors of color, consistency, absence of defects, and flavor. 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 ............................................. 25

Consistency ....................................... 25

Absence of defects .................................. 25

Flavor ............................................ 25

Total score ......................... 100 

§52.2105 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).

§52.2106 Color.

(a) General. The amount of red in the tomato catsup is determined by

comparing the color of the product with that produced by spinning a

combination of the following Munsell color discs:

Disc 1 Red (5R 2.6/13) (glossy finish).

Disc 2 Yellow (2.5YR 5/12) (glossy finish).

Disc 3 Black (N1) (glossy finish).

Disc 4 Gray (N4) (mat finish).

Any method or device approved by the USDA (including electric color

meters) which gives equivalent results may be used.
5

(b) "A" and "B" classification. Tomato catsup that possesses a good color

may be given a score of 21 to 25 points. Good color means that the color

is typical of tomato catsup made from well-ripened red tomatoes and which

has been properly prepared and properly processed. Such color contains as

much or more red than that produced by spinning the specified Munsell color

discs in the following combinations or an equivalent of such composite color:

65 percent of the area of Disc 1; 21 percent of the area of Disc 2; 14 percent

of the area of either Disc 3 or Disc 4, or 7 percent of the area of Disc 3 and

7 percent of the area of Disc 4, whichever most nearly matches the

reflectance of the tomato catsup. To receive a score in this classification,

tomato catsup, when packed in glass, shall show no discoloration in the

"neck" of the bottle.

(c) "C" classification. If the tomato catsup possesses a fairly good color, a

score of 17 to 20 points may be given. Tomato catsup that falls into this

classification shall not be graded above U.S. Grade C, regardless of the total

score for the product (this is a limiting rule). Fairly good color means that

the color is typical of tomato catsup and contains as much or more red than

that produced by spinning the specified Munsell color discs in the following

combinations or an equivalent of such composite color: 53 percent of the

area of Disc 1; 28 percent of the area of Disc 2; 19 percent of the area of

either Disc 3 or Disc 4, or 9.5 percent of the area of Disc 3 and 9.5 percent

of the area of Disc 4, whichever most nearly matches the reflectance of the

tomato catsup.

(d) "SStd" classification. Tomato catsup that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 16 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.2107 Consistency.

(a) General. The factor of consistency refers to the viscosity of the product and

the tendency to hold its liquid portion in suspension.

(b) "A" and "B" classification. Tomato catsup that possesses a good

consistency may be given a score of 22 to 25 points. Good consistency

means tomato catsup shows not more than slight separation of free liquid

when poured on a flat grading tray, is not excessively stiff, and flows not less

than 3.0 centimeters nor more than 7.0 centimeters in 30 seconds at 20

degrees Celsius in the Bostwick consistometer. Within this range, the higher

consistency catsup will receive the higher score points.
6

(c) "C" classification. Tomato catsup that possesses a fairly good consistency

may be given a score of 18 to 21 points. Tomato catsup that falls into this

classification shall not be graded above U.S. Grade C regardless of the total

score for the product. Fairly good consistency means tomato catsup may

show a noticeable, but not excessive, separation of free liquid when poured

on a flat grading tray, is not excessively stiff, and is outside the limits of flow

for good consistency, but flows not less than 2.0 centimeters nor more than

10.0 centimeters in 30 seconds at 20 degrees Celsius in the Bostwick

consistometer. Within this range, catsup approaching good consistency

would receive the higher score points.

(d) SStd classification. Tomato catsup that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 17 points and shall

not be graded above Substandard, regardless of the total score for the

product.

§52.2108 Absence of defects.

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

from defects such as: dark specks or scale-like particles, seeds, particles of

seed, tomato peel, core material, or other similar substances. This factor is

evaluated by observing a layer of the product on a smooth white, flat

surface. Such layer is prepared by drawing a scraper with a clearance of

3/32 inch high by 7 inches long rapidly through the product in two horizontal

planes so as to form an approximate square.

(b) "A" and "B" classification. Tomato catsup that is practically free from

defects may be given a score of 21 to 25 points. Practically free from

defects means that any defects present do not more than slightly affect the

appearance or eating quality of the product.

(c) "C" classification. If the tomato catsup is fairly free from defects, a score

of 18 to 20 points may be given. Tomato catsup that falls into this

classification shall not be scored above U. S. Grade C, regardless of the total

score for the product (this is a limiting rule). Fairly free from defects means

that any defects present may be noticeable but are not so large, so

numerous, or of such contrasting color as to seriously affect the appearance

or eating quality of the product.

(d) "SStd" classification. Tomato catsup that fails to meet the requirements of

paragraph (c) of this section may be given a score of 0 to 17 points and shall

not be graded above Substandard, regardless of the total score for the

product (this a limiting rule).
7

§52.2109 Flavor.

(a) "A" and "B" classification. Tomato catsup that possesses a good flavor

may be given a score of 21 to 25 points. Good flavor means a good, distinct

flavor characteristic of good quality ingredients. Such flavor is free from

scorching or any objectionable flavor of any kind.

(b) "C" classification. If the tomato catsup possesses only a fairly good flavor,

a score of 17 to 20 points may be given. Tomato catsup that falls into this

classification shall not be graded above U. S. Grade C, regardless of the

total score for the product (this is a limiting rule). Fairly good flavor means

a flavor characteristic of the ingredients in which there may be slight traces

of undesirable flavor such as scorched, bitter, or astringent, but is free from

objectionable or off flavor of any kind.

(c) "SStd" classification. Tomato catsup that fails to meet the requirements of

paragraph (b) of this section may be given a score of 0 to 16 points and shall

not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.2110 Definitions of terms used in these standards.

(a) Total solids in tomato catsup for the purposes of these standards is the

refractometric sucrose value of the filtrate determined in accordance with the

International Scale of Refractive Indices of Sucrose Solutions to which value

is added 1 percent.

(b) Good finish means that the product has a uniform, smooth texture.

§52.2111 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 (7CFR 52.1 through 52.83).