United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Sugarcane Sirup

Effective date April 16, 1957
This is the second issue of the United States Standards for Grades of Sugarcane Sirup.

These standards were issued by the Department after careful consideration of all data and

views submitted.

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 Sugarcane Sirup

Section Page No.

§52.3101 Product description. ........................................ 2

§52.3102 Types of sugarcane sirup. .................................... 2

§52.3103 Grades of sugarcane sirup. ................................... 2

§52.3104 Recommended fill of container. ................................ 3

§52.3105 Ascertaining the grade. ...................................... 3

§52.3106 Ascertaining the score for the factors which are rated. .............. 3

§52.3107 Color. ................................................... 4

§52.3108 Flavor. ................................................... 4

§52.3109 Defects. .................................................. 5

§52.3110 Clarity. ................................................... 6

§52.3111 Color of sugarcane sirup. .................................... 7

§52.3112 Application of U.S.D.A. permanent glass color standards in classifying the

color of sugarcane sirup. ..................................... 7

§52.3113 Soluble solids; brix value. ................................... 8

§52.3114 Ash. ..................................................... 8

§52.3115 Sulfur dioxide, P.P.M. ....................................... 8

§52.3116 Reducing sugars. .......................................... 8

§52.3117 Sucrose. ................................................ 8

§52.3118 Method of analysis. ......................................... 8

§52.3119 Ascertaining the grade of a lot. ................................ 9

§52.3120 Score sheet for sugarcane sirup. .............................. 9

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

§52.3101 Product description.

Sugarcane sirup is the clean, sound liquid product obtained by evaporation the juice of

sugarcane without the removal of any of the soluble solids or by dissolving sugarcane

concrete in water, and is produced and packed in accordance with good commercial

practice.

§52.3102 Types of sugarcane sirup.

The type of sugarcane sirup is not incorporated in the grades of the finished product since

the type of sugarcane sirup, as such, is dependent upon the method of preparation and

processing and, therefore, is not a factor of quality for the purpose of these grades.

Sugarcane sirup may be prepared and processed as one of the following types:

(a) Sulfured sugarcane sirup means sugarcane sirup which is made by the

sulfitation process and contains not more than 100 parts per million of sulfur

dioxide.

(b) Unsulfured sugarcane sirup means sugarcane sirup which is not made by

the sulfitation process.

(c) It is recommended that sugarcane sirup of these types contain not less than

74 percent, by weight, of soluble solids (74E Brix; 39.50E Baume').

(d) The maximum ash content recommended for the respective type of

sugarcane sirup is given in Table No. 1 of this section.

Table No. 1-Recommended Maximum Ash Content for the

 Respective Type of Sugarcane Sirup

Type of sugarcane sirup: Ash (percent)

Unsulfured ................. 4.5

Sulfured ................... 6.0

§52.3103 Grades of sugarcane sirup.

(a) U.S. Grade A or U.S. Fancy is the quality of sugarcane sirup that possesses

a good color; that possesses a good flavor; that is practically free from

defects; that is practically clear; and that for those factors which are rated in

accordance with the scoring system outlined in this subpart the score is not

less than 90 points: Provided, that the sugarcane sirup may possess a

reasonably good color and may be reasonably clear if the total score is not

less than 90 points.
3

(b) U.S. Grade B or U.S. Choice is the quality of sugarcane sirup that

possesses a reasonably good color; that possesses a reasonably good

flavor; that is reasonably free from defects; that is reasonably clear; and that

scores not less than 80 points when rated in accordance with the scoring

system outlined in this subpart.

(c) U.S. Grade C or U.S. Standard is the quality of sugarcane sirup that

possesses a fairly good color; that possesses a fairly good flavor; that is

fairly free from defects; that is fairly clear; and that scores not less than 70

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

subpart.

(d) Substandard is the quality of sugarcane sirup that fails to meet the

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

§52.3104 Recommended fill of container.

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

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

recommended that each container be filled with sirup as full as practicable.

§52.3105 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the

standards, the following quality factors are evaluated in ascertaining the

grade of the product:

(1) Factors rated by score points. The relative importance of each

factor which is rated is expressed numerically on the scale of 100.

The maximum number of points that may be given each such factor

is:

Factors Points

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

Flavor .........................................

Defects ........................................

Clarity .........................................

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

30

30

20

 20

100

§52.3106 Ascertaining the score for the factors which are rated.

The essential variations within each factor which is rated are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is rated is inclusive (for example, 18 to 20 points means 18, 19,

or 20 points).
4

§52.3107 Color.

(a) General. Color has reference to the color of sugarcane sirup when

examined by means of the U.S.D.A. permanent glass color standards for

sugarcane sirup. Information regarding these color standards may be

obtained by writing to:

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

(b) "A" classification. Sugarcane sirup that possesses a good color may be

given a score of 27 to 30 points. Good color means that the color is bright

and typical of sirup properly prepared and processed from sound, well

matured sugarcane, and is equal to or lighter in color than U.S.D.A.

permanent glass color standard No. 1 for sugarcane sirup.

(c) "B" classification. If the sugarcane sirup possesses a reasonably good

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

means that the color is reasonably bright, and is equal to or lighter in color

than U.S.D.A. permanent glass color standard No. 2 for sugarcane sirup.

(d) "C" classification. Sugarcane sirup that possesses a fairly good color may

be given a score of 21 to 23 points. Sugarcane sirup 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 sugarcane sirup possesses a color that is equal

to or lighter in color than U.S.D.A. permanent glass color standard No. 3 for

sugarcane sirup.

(e) "SStd" classification. Sugarcane sirup that fails to meet the requirements

of the above paragraph (c) of this section may be given a score of 0 to 20

points and shall not be graded above Substandard, regardless of the total

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

§52.3108 Flavor.

(a) General. The factor of flavor refers to the palatability of the sugarcane sirup

and the effect on flavor of the method of preparation for the particular type

of sugarcane sirup.
5

(b) "A" classification. Sugarcane sirup that possesses a good flavor may be

given a score of 27 to 30 points. Good flavor means that the product

possesses a good, characteristic flavor for the type of sugarcane sirup and

is free from objectionable flavors including but not limited to, objectionable

flavors caused by scorching or fermentation or the presence of any foreign

or disagreeable flavor or odor.

(c) "B" classification. If the sugarcane sirup possesses a reasonably good

flavor, a score of 24 to 26 points mays be given. Sugarcane sirup that falls

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

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

Reasonably good flavor means that the product possesses a reasonably

good, characteristic flavor for the type of sugarcane sirup and is free from

objectionable flavors, including but not limited to, objectionable flavors

caused by scorching or fermentation or the presence of any foreign or

disagreeable flavor or odor.

(d) "C" classification. Sugarcane sirup that possesses a fairly good flavor may

be given a score of 21 to 23 points. Sugarcane sirup 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 flavor means that the product possesses a fairly good flavor for the

type of sugarcane sirup and is free from objectionable flavors, including but

not limited to, objectionable flavors caused by scorching or fermentation or

the presence of any foreign or disagreeable flavor or odor.

(e) "SStd" classification. Sugarcane sirup that fails to meet the requirements

of the above paragraph (d) of this section may be given a score of 0 to 20

points and shall not be graded above Substandard, regardless of the total

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

§52.3109 Defects.

(a) General. Defects refers to the cleanliness of the product and the degree of

freedom from harmless extraneous material, such as particles of fiber,

carbon, or earthy material which may be in suspension or deposited as

sediment in the container.

(b) "A" classification. Sugarcane sirup that is practically free from defects may

be given a score of 18 to 20 points. Practically free from defects means

that the appearance and edibility of the product are not affected by the

presence of harmless extraneous matter or other material which may be in

suspension or deposited as sediment in the container.
6

(c) "B" classification. If the sugarcane sirup is reasonably free from defects,

a score of 16 or 17 points may be given. Sugarcane sirup that falls into this

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

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

Reasonably free from defects means that the appearance and edibility of

the product are not materially affected by the presence of harmless

extraneous matter or other material which may be in suspension or deposited

as sediment in the container.

(d) "C" classification. Sugarcane sirup that is fairly free from defects may be

given a score of 14 or 15 points. Sugarcane sirup 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 appearance and edibility of the product

are not seriously affected by the presence of harmless extraneous matter or

other material which may be in suspension or deposited as sediment in the

container.

(e) "SStd" classification. Sugarcane sirup that fails to meet the requirements

of paragraph (d) of this section may be given a score of 0 to 13 points and

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

product (this is a limiting rule).

§52.3110 Clarity.

(a) General. The factor of clarity has reference to the degree of freedom from

fine particles of mineral matter, colloidal or amorphous material, or any other

suspended matter that may affect the clarity, appearance, or edibility of the

product.

(b) "A" classification. Sugarcane sirup that is practically clear may be given

a score of 18 to 20 points. Practically clear means that the sugarcane sirup

may contain not more than a trace of finely divided particles of suspended

material which does not affect the appearance or edibility of the product.

(c) "B" classification. If the sugarcane sirup is reasonably clear a score of 16

or 17 points may be given. Reasonably clear means that the sugarcane

sirup may contain finely divided particles of suspended material which does

not materially affect the appearance or edibility of the product.
7

(d) "C" classification. Sugarcane sirup that is fairly clear may be given a score

of 14 or 15 points. Sugarcane sirup 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 clear means that the

appearance or edibility of the sugarcane sirup may be materially but not

seriously affected by the presence of finely divided particles of suspended

material.

(e) "SStd" classification. Sugarcane sirup that fails to meet the requirements

of paragraph (d) of this section may be given a score of 0 to 13 points and

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

product (this is a limiting rule).

§52.3111 Color of sugarcane sirup.

(a) The color classification of sugarcane sirup is determined by means of the

U.S.D.A. permanent glass color standards for sugarcane sirup as outlined

in this subpart.

(b) Partially crystallized sugarcane sirup is liquefied by heating to approximately

54.4E C. (130E F.) and cooled to approximately 20E C. (68E F.) before

ascertaining the color of the sirup by means of the U.S.D.A. permanent glass

color standards for sugarcane sirup.

§52.3112 Application of U.S.D.A. permanent glass color standards in classifying

the color of sugarcane sirup.

(a) Sample containers. The sample containers for use in making the visual

color determination, as set forth in this subpart, are cells of colorless optical

glass or plastic, having an internal width of 3.175 mm. (1/8 inch) with outside

dimensions of approximately 1-7/16 inches by 3-1/2 inches.

(b) Comparator; viewing box. The comparator or viewing box for the entire

color range in the visual comparison test is divided into five compartments.

Each compartment is provided with openings approximately 1-3/16 inches

square in the two parallel sides. The U.S.D.A. permanent glass color

standards are mounted in a fixed position in the front openings of

compartments 1, 3, and 5 of the comparator, compartments 2 and 4 being

adapted to receive the sample containers.

(c) Visual comparison test. The color of a sample of sugarcane sirup is

compared with the USDA permanent glass Color Standards in the following

manner to determine its color classification:
8

(1) Place the sample of sugarcane sirup in a clean, dry sample container.

(2) Place the container filled with the sample of sugarcane sirup

successively in compartments 2 and 4 of the comparator, and visually

compare the color of the sample with that of each of the glass color

standards by looking through them at a diffuse source of natural or

artificial daylight.

§52.3113 Soluble solids; brix value. 

Soluble solids means the solids content of sugarcane sirup means the solids content of

sugarcane sirup or the Brix value as determined by the double dilution method by means

of a Brix hydrometer corrected to 20E C. (68E F.).

§52.3114 Ash.

Percent ash means the ash content of sugarcane sirup determined as sulfated ash as

outlined in the Official Agricultural Chemists, Seventh Edition, 1950. Percent ash is

calculated on the basis of the percent soluble solids content of the product and expressed

as percent of sulfated ash with no deduction.

§52.3115 Sulfur dioxide, P.P.M. 

Sulfur Dioxide, P.P.M. means the total sulfites determined by the Monier-Williams method,

calculated as parts per million of sulfur dioxide (SO ). 2

§52.3116 Reducing sugars.

The percent, by weight, of reducing sugars is calculated on the basis of the percent of

soluble solids. Reducing sugars are determined by the Lane-Eynon volumetric method for

reducing sugars.

§52.3117 Sucrose. 

The percent, by weight, of sucrose is calculated on the basis of the percent of soluble

solids. The determination may be made by the Clerget, or double polarization, method

using invertase as the inverting agent, by Jackson-Gillis Method Number IV, or by the

chemical method, before and after inversion.

§52.3118 Method of analysis.

The analysis indicated in this subpart shall be made in accordance with methods of

analysis given in Official Methods of Analysis of the Association of Official Agricultural

Chemists or by any other means which given equivalent results.
9

§52.3119 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 (7 CFR 52.1 to 52.83).

§52.3120 Score sheet for sugarcane sirup.

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

Container mark or identification .........................................

Label ..............................................................

Type ..............................................................

Soluble solids, percent; Brix (degrees) ....................................

Sucrose, percent ....................................................

Reducing sugars, percent ..............................................

Ash, percent ........................................................

Factors Score points

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

Flavor ........................

Defects .......................

Clarity ........................

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

30 "B" 24-26

30 "B" 24-26 _1/

20 "B" 16-17 _1/

20 "B" 16-17

100

"A" 27-30

"C" 21-23 _1/

"SStd" 0-20 _1/

"A" 27-30

"C" 21-23 _1/

"SStd" 0-20 _1/

"A" 18-20

"C" 14-15 _1/

"SStd" 0-13 _1/

"A" 18-20

"C" 14-15 _1/

"SStd" 0-13 _1/

Normal flavor and odor ................................................

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

_1/ Limiting rule.
10

The United States Standards for Grades of Sugarcane Sirup (which is the second issue)

contained in this subpart shall become effective 30 days after publication hereof in the

Federal Register, and will thereupon supersede the United States Standards for Grades

of Sugarcane Sirup which have been in effect since July 20, 1951.

Dated: March 13, 1957.

[SEAL] Roy W. Lennartson,

Deputy Administrator,

Marketing Services.

Published in the Federal Register of March 16, 1957 (22 F.R. 1707).

§52.3119 amended, May 22, 1957 (22 F.R. 3547).