(58)

(59)

(60)

(62)

-14-

Cace of Certificates

Inspectors shculd take necessary »recautions te prevent
blank certificates from falling into the hands of persons who have
no right to us2 them. No persen shall be allowed to si_n the cec-
tificate except one who has been licensed by a Federal Supervisor.

fach inspector will be held responsible foe the return of all
unused certificates to his supervising inspector at the close of
the season.

Ducing the season, copies of completed certificates shall be
kept in numerical order where thay may be readily available whenevec
any financially interested party or the supervising inspector desires
to sea them. These certificates shall be returned to the sunecvisor
at the close of the season.

Results of Inspscticns ace Confidential

Inspectors must not give out information to crowees or to
competitor camnees cecacdinge the results of inspections of individual
grower's lots oc the general quality of peas delivered to the cannery.
Statements in which comparisons are made of quality of various grow-
ees' lots sometimes >rove very embarrassing.

MISCELLANEGUS INSTRUCTIONS

In the vast, some inspectors have been guilty of overlooking
iscecarding small oc seemingly unimzertant instructions. This
imately has caused trouble which could have been ocevented.
Following are a few "pointers" which should be kent in mind theough~
out the entire season:

L. Refer to Handbook frecuently. Always check with the
conversion chart before makin: final grade decisions.

2. Take T-meter tests accurately.

3. Thocoughly mix the larce sample of peas before securing
the smaller inspection sample.

4. Make certain the sample is 2ronerly blanched and do
not grade until thoroughly cooled.

5. When selecting sample to be crushed, do not pour 50
peas from blanchins cup. “Place entice blanched ‘sample on a plate
oc tray and take 50 representative peas.


5 -

The size of the sample should of course be rencesentative of the (15)

size of the load. Ordinarily, approximately 3 lbs. should be taken

from a load. Except in sizing Alaska peas, only a portion of this

sample is used in the actual inspection, and the inspector should
thoroughly mix the sample before testing. Do not shake the peas, as

this will result in the groupin, of the lacrer ones. Frequently a

number of samples will "pile up” ahead of the ingpector, oc he may

be working with several samples t the same tims, and care must b@

taken not to lose the identity of the sample. » Do not carelessly

destroy the unused part of the sample, but return it to the canner.

/
- GRADING PROCEDURE FOR TYPE: PeAS

As the size and texture of the Maska/type differs considerably (16)
from the Sweet type, it is necessary to vary the inspection pro-
cedure. In the Alaska type, U. S. Fancy peas are usually confined
to the smaller sizes, and it is not desirable for the canner or the
grower to try to mest the requirements of this crade. For this
reason, the U. S.. Fancy classification is usually omitted from the
eanner's contract. with the grower, Where this is the case, the
inspector will include with the U. S. No. 1 grade all U. §. Fancy
peas. Also, in the Alaska type, the size is small, usually varying
from No. 1 sieve size up to No. 5's and occasionally larcer. Since
geade percentages are calculated by count, although actually based
on. weight, it is necessary to size the peas on a mechanical grader
fuenished by the applicant. Approximately 3 lbs. or 50 ounces are
sized in three groups, - 1 and 2 sieve size, 3 and 4 sieve size, and
5's and lacger. Then the percentage in each grou» is calculated by
weight. Some mechanical sizers separate the peas into only two groups
(1, 2,- and-3-serving as one group, and 4, 5 and lacger as the second
group) . Where this is the case, the inspector will -have to use caution
am storing on a count basis, making allowance for ircegulac sizes
within the group.

\

After separating the sample into the different size groups, 50 (17)
peas are selected at candem from each. (Alaska tyse peas are not .
blanched before grading, as is the case with Sweet type peas). These
peas are individually crushed between the fingers. The inspector
judges the tenderness from the amount of pressure required to crush,
the succuience from the amount of moisture in the cotyledon, and the
peesence of sugar and starch by the starchiness of the juice or the
appearance of a “starch ball." When each specimen has been sorted,
the grade cf the group is figured, allowing 2% for each specimen.

Normally, tenderness, succulence and sweetness cun hand-in-hand; (18)
that is, a tender pea is also sweet and juicy, while a hard one is
. Starchy and dry. Peas in the U. S. Fancy stage yield to slight

pressure, and the inspector is able to completely crush the cotyledon

into pulp. Moisture of a watery nature will practically flow from

the vulp, and if the pulp or licuid is tasted, it will be sweet. When

the maturity ceaches the U. S. No. 1 staye, more pressure is required

to crush, and instead of breaking down into a smooth pulp, the cotyledon


2

UNITED STATES STANDARDS FOR GRADES OF
FRESH SHELLED PEAS FOR CANNING OR FREEZING’

Effective January 15, 1946

Source: 32 F.R. 8873, June 22, 1967

Sec. GENERAL

51.4210 General.

GRADES

USS. Fancy.
U.S. No.1.
U.S. No. 2,
U.S. No. 3.

51.4211
51.4212
51.4213
51.4214

CULLS

51.4215 Culls.

FOREIGN MATERIAL

51.4216 Foreign material.

DEFINITIONS

Very tender.

Very succulent.
Good characteristic color,
Injury.

Fairly tender.
Fairly succulent,
Characteristic color.
Slightly tender.
Slightly succulent.
61.4226 Green color.

51.4227 Damage.

AvutHority: The provisions of this subpart
issued under secs. 203, 205, 60 Stat. 1087, as
Amended, 1090 as amended; 7 U.S.C, 1622,
1624,

51.4217
61.4218
51.4219
51.4220
51.4221
51.4222
51,4223
51.4224
61.4225

GENERAL
§ 51.4210 General.

(a) These standards are recommended
to be used as a basis for contracts only
after thorough consideration by canners
and growers, and preferably after dem-
onstration of methods of grading and
inspection by qualified inspectors. They
provide a basis for determining the
quality of various lots of peas after shell-
ing. The standards are an outgrowth of
the widely accepted principle that price
should be proportional to quality. The
grower delivering high quality peas de-
serves a commensurate price because
such quality peas enable the canner to
pack a better quality finished product.

Packing of the product in conformity
with the requirements 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.

(b) Inspection based ‘upon the U.S.
Standards for Fresh Shelled Peas for
Canning or Freezing involves securing a
representative sample from each lot and
classifying each of the individual peas
in accordance with the accompanying
grades. The inspector’s report shows the
percentage of peas in each of the various
grades.

(c) The application of the standards
requires the services of private or of-
ficial inspectors. Such inspectors must be
capable, efficient, and above all, they
must be absolutely impartial.

GRADES
§ 51.4211 U.S. Fancy.

“U.S. Fancy” consists of peas of simi-
lar varietal characteristics which are
very tender, very succulent, of good
characteristic color; free from decay,
scald, and from injury caused by rust,
shriveling, heating, disease, insects, or
other means.

§ 51.4212 U.S.No. 1.

“U.S. No. 1” consists of peas of simi-
lar varietal characteristics which are
fairly tender, fairly succulent, of charac-
teristic color, free from decay and scald,
and from injury caused by rust, shrivel-
ing, heating, disease, insects, or other .
means.

§ 51.4213 U.S. No. 2.

“U.S. No. 2” consists of peas of simi-
lar varietal characteristics which are
slightly tender, slightly succulent; which
have a green color and are free from de-
cay and scald, and from damage caused
by rust, shriveling, heating, disease, in-
sects, or other means.

§51.4214 U.S.No.3.

“U.S. No. 3” consists of peas which are
free from decay, scald, and from damage
caused by heating, or other means.

CULLS
§ 51.4215 Culls.

“Culls” are peas which fail to meec
the requirements of U.S. No. 3 grade.




(36)

(37)

(38)

-10-

somewhat erract, gives satisfactory results if the following pro-
cedure is followsd. (1) Check fluid in the cylinder; it should be
slightly lsss then level full, and never above level. (2) Occasion-
ally check sheacing prongs; they should not bind on the openings of
the cup. (3) Alweys fill cup to the capacity; peas should just touct
top cover when in nlace. (4) Always tuen ccank at same moderate speed,
fast and firm enough to carry over any uneven spots at a constant
speed. (5) Use at least thrze tests on each sample, and disregard

any extremely hich or low readings, averaging at least theee for the
final reading. (6) Occasionally have machine tested.

The sample to be mechanically tested is selected from the
composite samnle, which should first be thorouchly mixed. Any
foreign matecial should be eliminated, as it will cause an inaccurate
esadin:, as well as possible danag> to the uachins. After testing,
cecocd the pressure and by means of the charts showm on gages 16 and 17,
convert the ceading into srades. For examole, a tenderonetec cead—
ing for Alaska ty.2 p2as was 142 which indicates o grade average
of 67% U. S. No. 1 and 334 U. S. No. 2, and which might vary accoed-
ing to the grade range, which is from 72% U. S. No. 1 and 27% 0. 8S.
No. 2 and 1% 0. S. No. 3 to 61% U. S. No. 1 and 39% U. S. No. 2.

It will be noticed that the Conversion Charts end with a
veading of 200, as this is the to, of the scale for the Texture-
meter. Occasionally the inspectoc will find a lot‘of peas which would
cecister higher, but the Texturemeter should be stopzed before pass—
ing the "Danger" mark. Tenderometers record as high as 250, and
have safety releases at this point. Where actual readings would
exceed the 200 mark, hacd ceas of poor quality are indicated, and .
the inspector will judge the peas accordingly.

COMBINING RESULTS - FINAL GRADS

As. mentioned above, the cesults of the sup lemental tests
mast be taken into consideration in determining the final srade,
as the mechanical test of tenderness, a primary factor of crade,
is more accucate than judging the amount of oressuce cecuirad to
ecush the peas between the fingers. Moreover, in a sample contain-
ing a considerable amount of marginal peas, ex erienced inspectors
ace likely to vary in their results, and this can be overcome by
compscing the cesults with ceadings of 2 mechanical device. In
acciving at the final grade, no definite policy of adjustment can
bea established. Certain unusual growing conditions may cause
tough skins or excess moisture, in which cases the tenderness meter
may indicate grades lowee than the actual srade. Likewise, the
tenderomater may indicate hisher grades than is actually the case
dus to the fact that it does not cegister yellow, shriveled, heated
oe otherwise defective peas. The inspector must take: all of the
facts into consideration, and adjust the grade accocdin_ to his
judgment. U. S. No. 3 peas which are scored because of defects
must cemain constant in th3 final grades.


-7-

Next, 50 peas from Sieve Size group 1 & 2 are sorted into (22)
the various grades. The percentage of each grade is then computed
by multiplying the number of peas in each grade by 2, and the
percentage entered opposite the Sieve Size group 1 & 2 in colum 4.
Since all of these 50 peas are [. S. No. 1 or better, the percentage
is 100 in column 4 under U. Ss. No. 1. The 50 peas from the 3 & 4
Sieve Size geoup are found to include 45 peas that are U, S. No. 1
oc better and 5 which are of U. S. No. 2 grade, which, when multiplied
by 2, gives the 90% shown under U. S. No. 1 and 10% under U. S. No. 2
in column 4. In the some manner, the percentage of each grade in
Sieve Size group 5 is computed and entered in colum 4.

All the necessary figures are now on the certificate from (23)
which the composite grade of the 150 peas (50 peas of each Sieve
Size group) may be calculated. The pronortionate part or percentace
of exch grade found in the various Sieve Size groups is shown in
column 4. That is, 100% or all of the pens, of Sieve Size 1 & 2 group
ace 0. S. No. 1 grade, As only 20% (column 3) of the 50 ounce sample
is in this Sieve Size group, this 20% is entered in colum 5 under
U. S. No. 1 grade. 90% of Sieve Size 3 & 4 group are U. S. No. 1's
and 10% are'U. S. No. 2's. One-half of the 50 ounce sample, or 50%,
(column 3) are in this size croup. Therefore 90% of this 50%, or
45%, are U. g. No. 1's and 10% of this 50%, or 5%, ace U. S. No. 2's,
which percentages are entered under their respective geade headines
in colum 5. The percentages of each rrade in Sieve Size 5 and
larger group are calculated in like manner.

.- - The final or composite crade is now obtained by addine the - (24)
percentages under each of the crade headines shown in column 5, which
total, 83% of U. S. No. 1, 14% U. S. No. 2, and 3% U. S. No. 3 grade
peas in the 50 ounce sample.

GRADING PROCEDURE FOR SWEET TYPE PEAS

Sweet peas ace larger than those of the Alaska type and may (25)
cemain in the U. S. Fency stnrce until they are practically full sized.
Because of this, the size is usually fairly uniform, and it is not
necessary to divide the sample into different size frouns. However,
since percentage is calculated by count, it is sometimes necessary
to make some allowance for size. U. §. Fancy sweets are firmer,
while U. S. No. 2 may not appear as hard as the corresponding crad2s
of Alaskes. Because of this narrower cange in tenderness, inspection
is made easier and much more accurate if the peas are blanched before
testing. . .

Blonching consists of placing approximately a six ounce (26}
sample in hot water of 200 degrees Fahcenheit for four minutes. The
most practical method of blanching is by means of a live steam pipe
with valve control extended into a drum or vat of watec. With


(19)

(20)

(21)

-~6-

will tend to remain in numerous pieces. Practically no noisture

will exude from pressure and what does appear is sticky and becoming
starchy, The sugar is beginning to turn to starch at this stage. In
the U, S, No, 2 stage the peas are becoming hard and dry, and the sugar
has practically all twmed to starch, The cotyledon is dry and will
only break into several pieces when crushed between the fingers. The
edges will feel sharp, and the broken edges will appear dry and granular,
with a starchy white appearance, U.S, No. 3 peas caused by over-maturity,
are extremely dry and hard and have reached the seeding stage which can
be noted by the appearance of a grayish film on the outer skin, In this
stage it is almost impossible to crush the pea between the fingers.

It can readily be seen that borderline peas, or peas with the
maturity leaving one stage and entering another, will be difficult to
place in the proper grade classification. However, if all the factors
are taken into consideration, accurate results can be obtained. Taste
4s also a valuable aid in prover classification, But practice under
supervision and a good general knowledge. of peas are the best assets
in accurately judging the dividing line of these grades.

Explanation of various steps in arriving at the composite grade
percentages in the example given below:

wee tee 2 eee
. 2 7 rs .
:Wt,. of :Percent :Percent of various grades:Percentage of each
teach ‘of each tin each Sieve Size Group :grade. (Peas in tot
Sieve. Size : Sieve. : Sieve : (Peas in each Sieve Sizetof all Sieve Size
: Size +: Size + Growp equal 100.0 percent: Groups equal 100
: Group : Group 2 > :Percent)
2 2 30.5. vs; us; 30.8, us; U.S.
: : : 2No.1 0.92 0 3 2No lo.2 ©=No3
1&2 Sieve +: 10-03. 2 20%. “100% . 8 Se
3&4 7 225% +: 504 #906 10% 245% 5%
5 & larger: 35." 308 __: 60% _308% 10% 11 _t
Totals 2 50 0%, ? 100% Final grade 2 83% rd

The total weight of the sample is exactly 50 ounces. After sizing,
it is found that 10 ounces are 1 & 2 Sieve Size; 25 ounces are 3 & 4
Sieve, and 15 ounces are 5 Sieve and larger (see colums.1 and 2).
Since 50 ounces is the gross sample, then each ounce equals 2 percent.
Therefore, multiplying 10 ounces (colum 2) of Sieve Size 1 & 2 group
by 2, we find that 20 percent (colum 3) of the. 50 ounce sample is
Sieve Size: group 1&2, Similarly, the percentages of Sieve Size
group 3 & 4 and Sieve Size group 5 group are obtained.


I

Appendix

United States Standards



-9-
(31) -
Heating and scald are serious defects which are caused by imsroper
ventilntion in thi load’or stack. In the heated stage, the neas have sweated,
becoming sticky oc slimy, and isay becoas sour. In this stage
it is ampossible to tell which peas are affected. If the heating
becomes secious, scald may develop, which is recognized by the appear-
ance of sunken, faded or brow spots. All scalded peas should be
scored as Culls. In meny instances, it is questionable where to
place the responsibility for the heated or scalded condition. Where
it occurs, the insoector should grade the lot as accurately as
possible, and write across the face of the certificate "Heated" or
"Scelded. .

Color is a factor of quality, yet in the grading process it is (32)
of secondary importance. All peas which are definitely off color for
the corresponding grade should be scored. Color is often the decid-
ing factor in the proper classification of borderline peas.

In the U. S. Standards for Fresh Shelled Peas for Canning or (33)
Freezing, the definitions of injucy or damage state that mechanical
injury occurring from harvesting or vining shall not be scored against
geade. Frequently the canner harvests the yeas, and in practically
all cases the viners are owned and operated by the canner. These.
operations are actually nart of the canning process and any damage
eesulting from them should not be scored against the crower.

Foreion Matter liot a Grade Factor,

The U. S. Standacds state that thistle buds or other foreign (34)
matter shall not be considered as affecting any of the grades, but
that restrictions cegarding the amount of such foreim material may
be fixed by agreement between ercwer and ncocessor. In the absence
of such an agreement, the ins»ector will ignore any forsign material
in the peas so far as grades are concerned. However, he should
temove all forsign material which would affect. the weight of the
sample used to determine percentages of various sieve sizes.

af the amount of foreign matter is restricted by agreement
between canner and grower, the amount of such foreign material should
be noted on the certificate. .

USE OF TENDERNESS METERS — (TENDEROMETER AND TeXTUREMETER) AS SUPPLE-

MENTAL TESTS

(35)

As stated above, tenderness is a primary factor of quality,
and is probably the hardest for the inspector to judge, especially
when he is fatigued. In order to get an accurate tenderness test,
and also. to serve as a guide to the inspector, a supplemental test
is used on the inspection sample. This consists of the use of the
Tenderometer or Texturemeter. Both machines are desiened to regis-
tee the force required to shear the peas. The Tendecometer, while
being large and expensive, is fully automatic and the more accurate
of the two. However, the small and convenient Texturemeter, while


For Fresh Fruit and Vegetable Inspectors Issued April 1986
Reissued September 1556 1/

UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
“FRESH PRODUCTS STANDARDIZATION AND INSPECTION BRANCH

SETPENNG POURED TISEREION EARDOOOK FOR FRESH SHELIRD TEAS POR
CANNING OR ING

. = TABLE OF CONTENTS - . ,

oe - - . P

Introduction. .... : : “ : a
Varieties ......
General Instructions.
Selection of Samples.
Grading Alaska Type Peas:
Grading Sweet Type Peas . oe
Grade Defects Applicable to Both-Types of Peas
Foreign Matter Not a Grade Factor. .....
Use of Tenderness Meters as Supplemental Tests
Combining Results.- Final Grade ......
Inspection Certificate Prima Facie Evidence
The Certificate... ewe et te
Carefulness in Recording Data. ....
Correcting and Voiding Certificates . .
Certificate Number, . 2. 6 ee ee eee
Names of Place, Canner, Grower, and Date.
Load Number. we et ee eh ee ee
Products Inspected and Number of Containers:

Recording Tenderness Readings ......
Distribution of Certificate Copies. ...

ee ee

. .
. ’
. .
. .
> .

eee ae

.
.
.
.
.

oe ee ee
ey

eee eee

.
.
.

wee eee
eee wee
eee eee

.
.

eee ee

a
SD
CS
Ce
ee i
Po
w

i

Procedure in Reporting Second Inspections . + 52-55
Signature on Certificates... .....6 » 66
Care of Certificates, . 2. 2 es ee er ae « 57259
Results of Inspections are Confidential . . » 60
Miscellaneous. Instructions. ......5. » 62
Equipment Required... . 2... ee pee - 62
Conversion Chart for Alaska Type Peas ..... +» 63
Conversion Chart for Sweet Type Peas... ... » 64
APPENDIX I... sees eee cence U.S. STANDARDS

- 000 +

INTRODUCTION

Several years ago the standards for fresh peas for canning studies (1)
were undertaken, not only by the U. S. Department of Agriculture, but by
various. State agencies and commercial manufacturers. It was realized at
the start that any set of standards must be such that would permit rapid
inspection of peas under practical commercial conditions. Some of the

1/ The only change in this reissue of September 1956 is in the name of
the Organization,


(43)

(47)

(48)

(49)

(50)

-R--
No attempt should be made to erase errocs on cectificates.
All corrections should be initialed.

Cectificats Number

Certificates are numbered serially and every certificate
should be accounted for. If a certificate is spoiled in prepara~
tion weit? "cancelled" across the original and each cory and. leave in
the vad.

Names of Place, Cannec, Grower, and pate,

‘the name of the place whece the inspections are to be made
and ths name of the canner should be stamped or written on a large
number of certificates before the inspsction work begins.

The grower's name and the date and hour should be filled in
at the time of inspection. However, there is no abjection to dating
a large number of certificates provided no more are dated than will
be used the same day. ‘he time should be filled in to the nearest
half-hour. Whece a grower delivecs several loads in a day, the hour
of inspection secves. as an identifying mack. In cases where viner
units ace located at out-lying points, show also the time of vining,

such as "8 A, M.," the fiest hour indicating the time of sample

selection and the second the inspection time. This is impoctant,
pacticulacly in the case of heated peas o¢ in variations of differ-
ent loacs of the seme grower. _

The-date entered on thse certificate shall be the date ujon
which the actual inspection is made, and not the day the peas_are
delivered.

Load Number

Camners often furnish ticket numbers for growers! loads.
This ticket numbec should. be entered in the upper cight-hand
corner above the certificate number.

Products Insnected and Number of Containzecs

Undee this heading indicate whether "Alaska Pzas" or "Sweet
Peas." Where the canner furnishes the name of ths variety, it
should be entered, as "Sweet Peas-Laxton." If peas are delivered
in boxes from a vining station, the number of containers should
be entered in tha space provided.

Recording Tendemess_ Readings

In the upper left-hand corner of tha certificate cecord
the tendecometer or textucemeter reading, such as "T-191." The
canner frequently desires this information. It is also valuable

_ for futuce reference.


-ll-

In determining the final grade, certain rules should be (39)
followed, provided no unusual conditions have been noticed. If
the results of the individual inspection fall within the grade
range indicated by the tenderness meter, both tests are fairly
accurate, and since tenderness is probably the most important
factor it is advisable to average together the crade from the in-
dividuel inspection and the "grade average" indicated by the tender-
ometer. here the individual inspection does not fall within the
grade range, it is necessary to carefully rechsck the inspection.
If the results still do not fall within the grade range and no
unusual conditions are noted, the results should likewise be averaged.
If the inspector is able to determine the cause for any variation,
he should adjust the final gerade according to his judgment, taking
into consideration the quality factors in order of thsir importance;
that is, defects, tenderness, starch content, moisture, and color.
When wide variations from the conversion charts occur fre .uvently,
the inspector should consult his supervisor.

THE INSPECTION CERTIFICATES PRIMA FACTE EVIDENCE

This is such evidence as will be sufficient for proof of a (40)
patticuler fact until contradicted and overcome by other evidence.
In one of the decisions of the Supreme Court of the United States,
that court, sz¢eakin_ of prima facie evidence, said that the jury
was bound to consider it in that licht and that no judre would
hesitate to set aside their verdict and grant a new trial if,
under such circumstances, without any rebutting evidence, they
disregarded it. The Federal Food Products Insrection Law ~rovides
that certificates issued by authorized agents of the Dapartment
shall be received in all courts of the United States as orima facie
evidence of the.truth of thé statements contained therein.

THY C&RTIFICATE

Carefulness in Recording fata.

The certificate mst be easily legible. All data set dow (41)
during the process of insper'ion should be complete and clear.. ALL
computations should be ehecked carefully. Inspectors will be held
responsible for figures being leyible on the last carbon of the
certificate. :

Corescting and Voiding Certificates,

If corrections are not conspicuous, minor mistakes which (42)
would not affect the credibility of the certificate if presanted
in court may be changed by crossing out the yart in ercor and
inserting the correct information. No corrections should be made
on any certificate unless the inssector has all copies in his
possession so that all corrections may be made at the same time.
Whenever an error has been discovered and the inspector does not
have all copies of the certificate, he should issue a new car-
tificate unon which the following statement should be made: "This
certificate supersedes certificate No. 7


(27)

(28)

(29)

(30)

-8-

peactice, the valve can be regulated to keep constant temperature
of the water. The peas te be blanched ace then placed in a mesh
container (a No. 2 tin can, well perforated, is a cood container)
which is immersed in the water for exactly four minutes. Where
inspectors are located at receivin, stations and live stem is not
available, electric hot olates acs often used as a source of heat,
Howevec, they usuelly ace not powerful enough to heat a larl= con=
tainee of watec, and the sampls to be blanched must be reduced in
size so that the temperature doss not dcop enough to affect the
blanching. Wheee it is necessary to uss small quantitiss of water,
best cesults ar2 obtained if the water is boiliny before immersing
the peas. Regardless of the ty 2 eauipment, care should bs used to
secure a four minute blanch in water averaginy 200 degrees Fahcenhsit,
as over or under cooking will affact the tenderness test and may
cause inaccurate sradiny.

Aftec blanchinz, the seas are immediately cooled in cold
water, so that the peas do not continue to cook, thus affecting the
tenderness. No attempt to crade the peas should be made until all
heat from the blanching has disappeared.

Fmm the blanched sample, select 50 peas at random. If there
is a noticeable vaciation in quality, or if the test shows many bor-
decline peas, the sample should be doubled. When the sample has been
selected, the procedure is the same as for Alaskas, consisting of
ceushing to determine tenderness, succulence, starch, moisture and
color.

When a U. S. Fancy pea is ceushed, the cotyledon becomes a
smooth-mushy paste, -greem in color, end succulent. As the matucity .

_weaches the U. S. No. 1 stage, the pulp is deier and becoming granu-

lae and gritty. At this sta_e the suzar is beginning to tucn to
stacch, In the U..S. No. 2 stage, the cotyledon crushes under
peesssurg, but cemains chunky, end the pieces show very little moist-
uce. Often a white center of "starch ball” has’ focmed, and the

edges of the cotyledon ace becoming sharp. As a zenecal cule,

sweets are scored as U. S. No. 3 only when they have begun to shrivel
oe seed, oc whan they acs defective because of scald, y2llow color,
atc. Under certain growin. conditions, som? »2*as-may have to be
scored as U. S. No. 3 grade because of extreme toughness oc excess
stacch. .

GRADE DEFECTS APPLICABL’ TO BOTH GYP&S OF PéaS

Any dafects, such as cust, shrivelin:, embryonic develo ment,
oe other blemishes, which injuce the processing quality shall be
scoced against 0. S. Fancy and U. S, No. 1 erades, and any. defscts
which damage the canning quality shall be scored against the U. Ss.
No. 2 grads. Minoc blemishss which are practically unnoticeable
shall not be regarded as injucing the canning quality. Blemishes
which are not readily apzarent shall be permitted in the 0. S. No. 2
geade.


FOREIGN MATERIAL
§ 51.4216 Foreign macrial.

The presence of thistle buds or other
foreign material shall not be considered
as affecting any of the foregoing grades.
However, restrictions regarding the
amount of such foreign material may be
fixed by agreement between grower and
processor.

DEFINITIONS

§ 51.4217 Very tender.
“Very tender” means that the pea

yields to slight pressure and the cotyle-
don crushes into a smooth pulp.

§ 51.4218 Very succulent.
“Very succulent” means that the pea

tastes sweet, and the cotyledon yields
free juice when crushed.

§ 51.4219 Good characteristic color.

“Good characteristic color” means
that the pea has good green color charac-
teristic of the variety.

§ 51.4220

“Injury” means any defect, or any
combination of defects, which detracts
from the canning or freezing quality.
Mechanical injury incident to harvesting
and vining operations shall not be con-
sidered as injury.

§ 51.4221 Fairly tender.

“Fairly tender” means that the pea
yields to moderate pressure which causes
the cotyledon to break into numerous
small granular pieces rather than to
crush into a smooth pulp.

Injury.

§ 51.4222 Fairly succulent.

“Fairly succulent” means that the pea
is moist and fairly sweet.

§ 51.4223 Characteristic color.

“Characteristic color” means that the
pea has a fairly good green color; that
is, not faded or having a yellowish color.

§ 51.4224 Slightly tender.

“Slightly tender” means that the pea
yields to pressure between the thumb and
finger but the edges of the cotyledon
feel rather hard and sharp and the edges
of broken pieces appear whitish and
ragged.

§ 51.4225

“Slightly succulent” means that the
pea is becoming dry and starchy, and
often having a whitish center or “starch
ball.”

§ 51.4226 Green color.

“Green color” means that the pea may
be slightly yellowish or faded, but the
green color is predominant.

§ 51.4227 Damage.

“Damage” means any defect, or any
combination of defects, which materially
detracts from the canning or freezing
quality of the pea. Mechanical injury
incident to harvesting and vining opera-
tions shall not be considered as damage.

Slightly succulent.

This is a reissue of U.S, Standards for
Grades of Fresh Shelled Peas for Can-
ning or Freezing which were effective
January 15, 1946. No substantive
change is made in the text of the stand-
ards.



(12)

(12)

-4-

The handbook contains instructions regarding the method of in-
spection which should be learned in detail before any attempt is made
to inspect peas under practical commercial opecations. Inspectors
mist know complete details of the specifications of the U. S. Standards
foe Feesh Shelled Peas for Canning or Freezing.

- SELECTION. OF SAMPLES

Im the inspection of peas, as in any other commodity, selection
of the sample is of primacy importance. If the sample is not truly
cepeesentative of the lot, the results cannot be accurate, regardless
of the care and precision used in the actual inspection. However, due
to the methods of harvesting and vining peas, the possibilities of
"stacked" leads ace practically eliminated, and by following a few
cules in sample selection it is celatively easy to secure representa-
tive samples.

All vinecs work on the same crincijal, that of whirling th? vines
against a rotatins blade which breaks open the pods and shakes the
peas free. The peas being heavier, fall to the bottom, while the
cefuse continues throuch the viner. In the newer type viners, the
peas fall onts an endless belt which carries them into a box or bin
at the end of the unit. At stations whece this type is used, sample
selection ig simplified, as any cupful of peas is representative of
the lot coming theough the vinec, and if several cupfuls ace taken
from the beginnins, the middle, and the end of the load, a cepcesenta-
tive sample will be secured. In the older viners, the peas fall into
boxes which are placed along the side of the unit. The more mature
peas shell first and fall into the boxes at the feont, while ths

_ ‘besdecones-usually fall into the boxes at the reac. Distribution of

the peas is irregular, and for this reason a cencasentative sample
cannot be taken by occasionally taking-a-curful from each bex alons.
the line, or by sampling a number of boxes throughout the load, as
this may result in giving equal cepresentation to a few boxes of high
quality peas against a mch larger number of pooe quality, or vice-
versa. Where this type viner is in use, the most satisfactory method
is for the sampler to take a handful of peas from each box as it is
taken fcom the viner. Usually the person attending the viner boxes
can do this with very little inconvenience, simply taking a handful
from 2ach box as he stacks them. Anothec satisfactory method is the
uge of a poctable canvas trough, lone encugh to extend from the front
of the viner to the reac. At several times ducing the vining of the
load, this trough is placed along the viner, catching a cepresenta-
tive sample for that. pection of the load.

Frequently it is impossible for the inspector to select his om
sample. Where this condition exists, it will be permissible,with the
consent of the supervising inspector, to have some designated and
peopecly instructed person located at the viner to select the samples.
It is the inspector's cesponsibility to frequently check with the
sample taker to insure grovee selection and identification of the
samples and recocding of the time of vining.


-15-

6. While crushing peas for grade, frequently cinse fincers
in water. Do not ellow them to become "gummed up” as this will
interfere with your judgment.

7. Have the inspection procedure well organized. This
will save time and trouble, as well as making the job easier.

8. Cooperate with the canner and grower as much as
possible since insnection is a service to both.

9. If necessary, do not hesitate to call your Supervisor.
EQUIPHENT REQUIRED

1. Mechanical sizer, for Alaskes only. (62)

2. Blanchers for sweets. See paragraph 26.

3. Cooling vat, or bucket. -

4. Blanchine cuns. Any mesh container holding a sufficient
sample and allowing | good circulation is satisfactory. No. 2 cans
well pecforated, and “with wire handles ace commonly used. Several
ace needed, ‘depending upon the volume of work.

5. Available watee supply.

6. Containers for samples. No. 10 cans, 5 lb. waxed cnc-

tons, etc., the number needed de sending on the number of viners
and the location of the inspector.

7. Paner towels or several cloth towels.

8. Scratch paper (old labels) for identifying lots end
commuting percentages.

9. Percentage slide rule for use on Alas:as.

10. Work bench.

ll. Inspection memorandums.


T-Meter

Reading
Under 95
96 - 100
1Ol - 105
“. 196 - 110
ll - 115
116 - 120
121 - 125
126 ~ 130
131 - 135
136 - 140
ua - us
146 - 150
isl - 155°
156 - 160
161 ~ 165
166 - 170
171 - 180
181 - 190
igi ~ 200

-17-

CONVERSION CHART FOR SWEET TYPE PiAS

GRADE AVERAGE

v. S.

97

ol

85

80

75

70

65

4

ie}

U.S.

3

15
20
25
30
33

36

a7
‘9
50
52
54
56

52

U. S.

0

15
18
22
25
30
36

46

0. 8.
FANCY NO. 1 No. 2 No. 3

Generally 100% Fancy

NOT&: Readings of over 200 indicate
be graded accordinzly.

0 :

4

8

U.S.

100
93

95

ae

90
80

85
iP)

79
70

vb)
66

72
60

68
54

62
48

56
38

52
36

47
30

42
24

36
20

35
16

28
5
12
ie)
5

ie)

u. Ss.

31
62

33
68

36
67

32
70

34
67

31
62

38
58

& ak

Boo

38

ob No OM OF oo oo oo 00 oo,

GRADE RANGE
U. Ss.

FANCY No.1 No. 2 No. 3

U. S.

i . :
NN OB OCF CA 020 00 2G 20 CGO 00 00 80 00 00 00 GO oO

Pr
uM

4

(64)

hard peas of low quality which should be .


-3-

VARIETIES

While it is not essential for the inswector to be able to dis~ » (6)
tinguish the different varieties it is often advantageous to be
familiar with them. There are many tynes and vacious strains of each,
and any classification of them depends upon the chief interest of the
person making the classification. In quality determination it is
helpful to be somewhat familiar with variety characteristics. First,
there are two general types, Alaskas and. Sweets. . :

. The Alaska tyne is a smooth seeded pea, of eacly maturity, and (7)
light green in color. It is small in size, usually. ranzin. from No. 1
sieve size up to No. 5 or larser, and begins to-déteciorate- in quality
before the peas have reached full-sise, mekinc 2 wide renze of sizes in
any vined lot. Young peas of this typ2 are exceptionally tender and
succulent, but they may become exceedingly hard and starchy as they become
more mature. Two popular strains of this type are Supeclaska and HF30.

The Sweet tyne, so classified because the peas are sweeter in (8)
advanced maturity, could also be called the wrinkled type, as this is
characteristic of the seed. Except for a few early varietiss such as”
Mardella and Glacier, the size is. considerably larger than the Alaskas,
and top quality may be found in fully crown stock. This type is divided
into two grouns. The canning group is : identified amainly by the light
green color of the tender peas, and includes such varieties, in order
of their maturity, as Ace, Glacier, Mardella, Surprise, Eacly Harvest,
Pride, Canners. Kins, and Perfection. There are a number of other new
vacieties now being introduced or tested, some of which are only identi-
fied by letters and numbers. Canners and seedsmen have been attempting
to develop an early sweet tyne variety which will mature a large yield of
high quality peas early in the season before the advent of hot weather
and aphis infestations. The second group, commonly celled the garden
type, are large, dark vreen pees which are favorites of the canner,
quick freezer, and market grower. Of this group, the Thomas Laxton and
Topper have become very: impoftant for cannin. and freezing. Both have
excellent texture and flavor. The Thomas Laxton is a mid-season variety
and the Topper is later, which extends the canning season where these
varieties ace used together. Other varieties in this group ace Little
Macvel, Gradus, Laxton's Progress, Hundredfold, and Alderman or Telephone,
but some of these ace principally grown for the home garden or market and
are not. of importance to the canner.

GEN NSTROCTIONS

Bach inspector should be thoroughly familiac with the instruct~ ~ (9)
ions given in this handbook. He should study the material it contains
and use it for reference.

When in doubt about any matter, he should not hesitate to consult (ie
his supervisor.


(2)

(3)

(4)

(5)

~2-

first experiments wece based upon the flotation of seas in brine solutions
ef vacying strengtts. This method was not only cumbersome but often found
tobetoco inaccurate when used for fresh peas. A second method was
based upon the amount of moisture squeezed from a civen sample of peas.

This method was patented by a commercial firm but apparently has not
been used, .

A third method was a chemical test to determine the alcohol in-
soluble solids of the peas. This method, commonly referred to as the
A. L. S. tests, is regarded as extremely accucate. However, the length
of time necessary to make the tests prohibits its use under peactical
operations.-

A foucth method, which wes develoved by private enterprise, is
based on the measured resistance to shearing of peas placed in mechanical
devices. Two well known machines for makinz such tests have been avail-
able to canners for several years. One of these machines is called the
Tendecometer and the other the Texturemeter, The former igs cun by an
electric motor while the latter is operated by hand. Each of these
machines met the essential cequicements for speed but results were not
always satisfactory. ‘They can only be used to determine average tander—
ness of the peas. For example, two lots of »sas may cequice the same
force necessary to sheac them, but one lot may have peas of fairly
unifoem matucity while inthe othee lot there may be old peas and young
tendec neas. The averages of each of these two lots would not indicate
theic celative cualities. ‘furthermoce, these machines cannot cecister
such factocs of quality as coloc, shriveling, heating, or othec defects.

A few years ago the insjection service in Pennsylvania developed
a system of grading based u on the crushine of individual peas by
squeezing them between the finvers and using the tenderometer or
texturemeter as 2 supnortin, test to vecify their results. This system
was used .at a number of factocies whece final sack-out figures. were
obtained for comparison with the tendeeness metecs. Finally a conversion
table (see pages 16 ani 17) was drawn u> which indicated the various per-

* gentages of each grade that could be expected in peas of various avecage

meter tests.

The method of inspection described in this handbook is based upon
the method developed by D. M. James and A. B. Trostls of the Pennsylvania
Department of Agricultuce; that. is, individual peas are crushed between
the fingers 2nd sorted into the various grndes according to tenderness,
texture, moisture content, color, presence of starch, and any injury
affecting the cannin; quality. A composite sample is also tested with
the Textucemeter or the Tenderometer. The results secured by manual
sorting of individual peas is then compared to the various grades shown
on the conversion chact opposite the meter reading obtained by shearing
the composite sample. If they agree, within reasonable limits, the

“ inspection has proved satisfactory. If wide differences ace apparent,

fucther tests mst be made.


7B

Distribution of Certificate Copies

The original certificate is issued to the -actr who requests (51)
the inspection. This is usually the canner. One copy of the cer-
tificate is issued to the crower, and one cony is retained for office
records.

Procedure in Renorting Second Insvedtions

Second inepections may be requested when the accuracy of the (52)
oviginal resort has been questioned. Always mark the tims second :
inspections on the cartificate,

If the second inspection is made within a reasonable tins (53)
of the first insnection, ths rssults of both inspections should be
averaged and a new certificate issued. Th2 following statement
should be written on the certificate "This certificate supersedes
certificate No. .

If a considerabls period of time has elapsed since the first (54:
inspection was made, and ths second inspection shows a more advanced
stage of maturity than was reported on the orizinal certificate,

a new certificate Kased only upon the results of the second inspection
should be issued. This new cértificate should be macked "Second In-
spection.” .If, however, the second inenection shows an earlier stage
of maturity than was reported on the original certificate, it is
obvious that either an error had been made or that the samnle of peas
was, not cepresentative of the whole lot. If it is apparent. that an
error had been made, only the results of tha second inspection should
be reported on a new certificate. If it appears evident thst the
original sample of peas was not representative of the lot, the
results of both inspections should be averaged. In either case,

the following statement should be written on the certificate: "This
certificate supersedes certificate No. al

the interorstation of a "reasonable length of time" between (55
inspections is governed not only by the actual time, but weether
conditions and the effect of ventilation or lack of ventilation upon
the peas. should be considered. For example, the effect on maturity
would be greater on a hot day than on a cool one.

Signature on Certificates

‘The inspector shall sign his full name, oc the initials of (56
his given names end his last name in full. Nicknames should never
be used. This warning is given becaus2 some n2wv inspectors have
sithee used only their initials or simply their last names on cer-
tificates. Legally, either of these signatures would be worthless,
and the certificate "thrown out" of court.


-16-

CONVERSION CHART FOR ALASKA TYP PEAS

T-Meter GRADE AVERAGE GRADE RANGE
(63) Reading U.S.No..1 0.3.No.2 U.S.No.3 U.S.No.1 U.S.No.2 J.S.No.3

Below 95 Generally 100% 8. 3. No. 1 o¢ better

95-100 98% - 2% - Oo ioox - 0 0
90h. - 5 = to)

lol-105 92 - 8 - 0 a) )
a7 - 3 )

6-110 87 «= 13: - «OO 92 0-~COB 0
a - 18 )

1-15 9 #- WwW - o gg - 12 0
es) )

146-120 8 - 2 - 0 8 - 16 = 0
Te = 2% ~ 0

11-130 75 - 25 - Oo go - 20 - 0
so, eo ~- fl + ce)

3l-u40 7 - 2. - 0 73 - 2 - 0
6 - 34 - oO

seen UAL = 150, 67. = 33 - = 0. ve TR = 27 = OL
a - 3 - fo)

ul-160 63 - 37 - 0 o - 29 - 2
; 56 - 4h - 0

Wl-170 58 - 4b = il 64 - 32 4
. 50 - 50 0

wm-18 52 - 46 - 2 58 - 36 - 6
3 - «57 - 0

lgl-190 45 - S52 - & 52 -  - 8
37 - 63 - 0

il-200 37 - 57 - 6 46 - 44 - lo
30 - 68 - 2

NOTE: Readines of over 200 indicate hard peas of low quality which
should be gceaded accocdingly.