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Canned Sweetpotatoes

Inspection Instructions

September 2014
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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-

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

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720-2600 (voice and TDD).
These instructions contain information and guidelines to help personnel of the 

U.S. Department of Agriculture’s (USDA) Specialty Crops Inspection (SCI) Division 

uniformly apply and interpret U.S. grade standards, other similar specifications, and 

special procedures.

These guidelines do not supersede the Federal Food, Drug, and Cosmetic Act or any 

other applicable Federal or State laws or regulations. Compliance with these statutes is 

mandatory. This publication supersedes any previously issued inspection instructions.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or 

pictorial representations accredited to private authorship is used with the permission of 

the individual(s) or source(s) cited. Unless a specific reference is cited, the information 

in this manual has been derived from sources available to the public or from the 

technical knowledge of USDA personnel.

Except for official USDA inspection aids or devices and color guides (or standards) 

produced under license of the Department of Agriculture, the mention of any supplier, 

patented device, product, brand name, or equipment does not imply endorsement by 

USDA over any other similar or equally effective material.

Inspection instructions are issued by USDA after careful consideration of all data and 

views submitted. The Department welcomes suggestions for improving the inspection 

instructions in future revisions. 

Comments may be submitted to: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, DC 20250
INSPECTION INSTRUCTIONS FOR CANNED SWEETPOTATOES

SECTION PAGE NO.

DESCRIPTION OF PRODUCT................................................................................................. 1

PRODUCTION FLOW ........................................................................................................... 1

SAMPLING PROCEDURES ................................................................................................... 2

MEETING THE STYLE REQUIREMENTS................................................................................. 2

DRAINED WEIGHT.............................................................................................................. 3

CHIPS............................................................................................................................... 3

SLOUGHING ...................................................................................................................... 3

MEETING THE VARIETAL COLOR TYPES............................................................................... 4

FLAVOR AND ODOR ........................................................................................................... 4

SCORING BLEMISHES......................................................................................................... 5

CHARACTER...................................................................................................................... 5

SUGGESTED ORDER OF GRADING A SAMPLE UNIT – ALL STYLES EXCEPT MASHED .............. 6

SUGGESTED ORDER OF GRADING A SAMPLE UNIT – MASHED STYLE (SOLID-PACK) ............ 13

CHARTS FOR ASSIGNING GRADE A SCORE POINTS............................................................ 17

DEFECTS – MAX PER SAMPLE UNIT................................................................................... 17

DEFECTS – MAX LOT AVERAGE ........................................................................................ 18

CHARACTER – MAX PER SAMPLE UNIT .............................................................................. 19

CHARACTER – MAX LOT AVERAGE .................................................................................... 19

CHARTS FOR ASSIGNING GRADE B SCORE POINTS............................................................ 20

DEFECTS – MAX PER SAMPLE UNIT................................................................................... 20

DEFECTS – MAX LOT AVERAGE ........................................................................................ 21

CHARACTER – MAX PER SAMPLE UNIT .............................................................................. 22

CHARACTER – MAX LOT AVERAGE .................................................................................... 22

APPENDIX I – PHOTOS ..................................................................................................... 23

DETERMINING WHOLE AND ALMOST WHOLE SWEETPOTATOES............................................ 23

APPENDIX II – STANDARD ABBREVIATIONS FOR SCORE SHEETS......................................... 28

ii
DESCRIPTION OF PRODUCT

Canned sweetpotatoes is the product as defined in the Standards of Identity for Certain

Other Canned Vegetables (21 CFR 155.200) issued under the Federal Food, Drug, and

Cosmetic Act.

Sweetpotatoes are made from the tuber of the sweetpotato plant. Whole; mashed; 

pieces or cuts or cut (longitudinally cut halves may be named on labels as halves or 

halved in lieu of pieces or cuts or cut). 

PRODUCTION FLOW

Sweetpotato Harvest

Transport

Fresh (Immediate Use) and (Canning) Warehouse Storage

Washed

Trimmed

Blanched

Processed (Cuts, Mashed, etc.)

Canned (Packing Media Added)

Cans Sealed/Cooked (Retorted)

Labeled, Cased, Shipped

Inspection Instructions for Canned Sweetpotatoes (September 2014)

1
SAMPLING PROCEDURES

Follow the general procedures and instructions outlined in the U.S. Standards for 

Grades of Canned Sweetpotatoes, and the Administration Inspection Management 

(AIM) Series as applicable:

• General Procedures Manual

• Sampling Manual

• Condition of Food Container (COC) Manual

• Foreign Material Manual

• Technical Procedures Manual

• Score sheet FV-364-67E

• SCI Division internet site

MEETING THE STYLE REQUIREMENTS

Canned sweetpotatoes are graded according to the styles in which they are offered. 

The inspector is responsible for assigning the appropriate style to each lot. Under good 

manufacturing practices, occasional different-shaped units may be permitted in a 

designated style such as: a piece or cut in whole style or a cut piece in halves style. A 

sample unit that contains several different-shaped units within a designated style is 

considered a mixed style.

Sweetpotato varieties have long tube-shaped roots of 6 or more inches. Commercial 

canners cut and trim the roots into uniform cylinder shaped units 2 inches or more in 

length. They may or may not taper on one or both ends. Canned sweetpotatoes that 

are cylindrical but not tapered on the ends are considered “whole” in Whole Style. 

An “almost whole” sweetpotato unit should resemble a whole unit with one or both ends 

removed. Canned sweetpotatoes that are less than two inches in length and appear to 

be a portion of a sweetpotato are not considered “almost whole” in Whole Style.

Within whole style, 90 percent, by count, of the units in a container must be whole or 

almost whole; 10 percent or 1 unit, whichever is greater, may be pieces, cuts, halves, 

etc. 

In halves style, 90 percent, by count, must be halves; 10 percent by count or 1 unit, 

whichever is greater, may be of a different shape(s). This procedure to determine style 

applies to all styles except whole and pieces, and mashed styles. The guide for 

determining whole and pieces is on the following pages. 

All sample units must be of the same style for the lot to be considered that style; 

otherwise, the lot is certified to consist of different styles, e.g., 5 sample units Whole 

Style, or 1 sample unit Cut Style.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

2
For a lot of officially drawn samples to be designated "whole and pieces": 

1. The “whole” sweetpotatoes from all the containers average not less than 50 

percent, by weight, of all the units, with the remainder in pieces;

2. One-half or more of the containers comprising the sample each contain not less 

than 50 percent, by weight, of units that are "whole"; and

3. None of the containers comprising the sample contain less than 25 percent, by 

weight, of units that are "whole."

See attachment 1, Photos for determining whole and almost whole sweetpotatoes.

DRAINED WEIGHT

Although generally not a factor of quality, drained weight of processed fruit and 

vegetable products is an important marketing consideration. It indicates the amount of 

fruit or vegetable ingredient in relation to packing media, and sometimes the degree to 

which a product may have disintegrated during processing and handling. Additional 

instruction on performing drained weights is found in the AIM Technical Procedures 

manual and the AIM General Procedures manual.

Use caution when transferring sweetpotato units from their primary container to the 

mesh screen. Gentle handling of units can result in a more precise drained weight and 

preserve the character of the sample unit.

CHIPS 

Chips or pieces are defined as units of sweetpotato weighing 5.0 grams or less. Chips 

or pieces are only counted as units when grading character. When grading for 

uniformity of size and shape disregard all chips and pieces.

SLOUGHING

In some cases, sloughing may be an indicator of character problems. Sloughing can be 

caused by several conditions. When the sweetpotatoes are over-cooked, under-cooled, 

or overall soft (late season), sloughing indicates that character scores should be 

lowered. In the case of over-cooking or too slow cooling, the centers may be firmer 

than the outsides. In the case of late season sweetpotatoes, there will be a general 

softness to all of the potatoes, with enough very soft and mushy to downgrade or score 

it down. In some situations, most units may be of good character, with one or two 

mushy or crumbly units causing the sloughing. If there are one or two soft or crumbly 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

3
potatoes causing a slurry in an otherwise good character sample unit, the character 

score should be lowered only as indicated by the percentage of very soft, crumbly, 

mushy, or very firm sweetpotato units, including those making up the slurry.

Downgrade the sweetpotatoes for sloughing only if the overall eating quality of the 

sweetpotatoes is affected, i.e., excessively firm inside or excessively soft outside. 

MEETING THE VARIETAL COLOR TYPES

Canned sweetpotatoes are classified into three varietal color types; golden, yellow, or 

mixed. A sample unit of canned sweetpotatoes in which all the units are of the same 

varietal color type may be designated as golden or yellow. Up to five percent, by count, 

or one unit, whichever is greater, of yellow units may be in designated golden potatoes 

and vice versa.

A lot of canned sweetpotatoes in which all the sample units are not of the same varietal 

color type shall be designated in terms of the number of sample units and their type.

If color is added, such as for candied yams, it is considered as “No Applicable Grade” 

(NAG).

FLAVOR AND ODOR

When evaluating flavor and odor, consider the type of pack; the flavor characteristics for 

"regular pack" will be different from "vacuum pack" and "sirup pack" will be different 

from "water pack." Expect variation in flavor if a spice or garnish is included as an 

optional ingredient.

Sometimes a sweetpotato unit will taste "earthy.” This taste is often the result of 

growing conditions and is affected by insufficient cooking. Any "earthy" tasting unit fails 

the requirements for "good flavor and odor." If the "earthy" unit is only slightly 

undesirable, consider it "reasonably good flavor." If it is objectionable, consider the 

sample unit Substandard (Sstd).

"Off-flavor" but still edible sample units are considered Substandard.

The SCI Division views Substandard flavor and odor in a sample unit representing a lot 

of canned sweetpotatoes as a serious concern. One sample unit with Substandard 

flavor that is part of 3, 6, or 13 sample units, will cause the lot as a whole to be graded 

Substandard. However, if the applicant makes a request, the grader may draw up to 21 

additional sample units and apply the criteria in the AIM Foreign Material Manual, Table 

II, (flavor is a non-scorable factor). Every effort should be made by the processor to 

provide acceptable flavor and odor in canned sweetpotatoes.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

4
SCORING BLEMISHES 

Blemished units are classified as an “insignificant blemish,” “materially blemished,” or 

“seriously blemished.” A slight imperfection, scar, or discoloration that is not readily 

noticeable is considered an “insignificant blemish.” However, a readily noticeable 

blemish either materially or seriously affects the appearance or edibility of the product 

must be scored accordingly. Pathological or insect injury that materially affects the 

appearance or edibility of the unit is scored as a "materially blemished unit." 

Pathological or insect injury that seriously affects the appearance or edibility is scored 

as a "seriously blemished unit." Insignificantly blemished units are not scorable unless 

they are so numerous, either singly or in conjunction with other defects, that the overall 

appearance is adversely affected.

Tough external fibrous ends (TEF), which include untrimmed fibrous ends (UFE), are 

graded under Defects. First, measure the length and determine if they are edible or 

inedible. Edible untrimmed fibrous ends less than 7 mm are considered insignificant 

unless they exceed 25 percent by count for Grade A or 50 percent by count in Grade B, 

or when considered along with other defects, materially detract from the appearance or 

edibility of the product (Grade B). Edible untrimmed fibrous ends 7 mm or longer are 

subjectively considered along with the other defects as practically free or reasonably 

free from defects. For inedible tough fibrous ends (TEF) of any length, not more than 

15 percent are allowed per sample unit, and 5 percent per sample average, for 

Grade A.

The score for defects is determined by meeting the tolerances for individual defects and 

the defect's overall effect on the appearance or edibility. See Table III in the grade 

standards.

The percent of all defects must be averaged before the final score points for individual 

defects or the grade for the lot as a whole can be assigned (see Table III in the U.S.

grade standards). The average score is the highest score that can be assigned to 

individual sample units. Individual sample units can be scored lower than the average 

based on defects found in the sample unit. This also applies to Character.

CHARACTER

Internal coarse fibers are graded under “Character.” First, determine if they are edible 

or inedible. Edible coarse fibers are not scorable. Tough, inedible internal fiber or 

inedible coarse fibers (TIF) are scorable. TIF must comprise less than 10 percent by 

count per sample unit or 5 percent per sample average (including crumbly, mushy, and 

very firm units) for Grade A. 

Very soft, very firm, crumbly, and mushy units are considered under “Character”. If 

there are one or two soft or crumbly potatoes causing a slurry in an otherwise good 

character sample unit, the character score should be lowered only as indicated by the 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

5
percentage of very soft, crumbly, mushy, or very firm sweetpotato units, including those 

making up the slurry. 

Sloughing is considered under “Character.” In some situations, most units may be of 

good character, with one or two mushy or crumbly units causing the sloughing. 

Downgrade the sweetpotatoes for sloughing only if the overall eating quality and 

appearance of the sweetpotatoes is affected, i.e., excessively firm inside or excessively 

soft outside. 

Consider the effect of chips or pieces (units weighing 5 grams or less) on the 

appearance of the sample unit. Less than ten (10) percent by count of chips or pieces 

are considered insignificant when evaluating character. When chips or pieces exceed 

the 10 percent tolerance, by count, they are scorable under character in relation to their 

effect on the overall appearance of the sample unit.

The overall appearance should be downgraded to the next lower grade if the chips 

represent more than 30 percent by count of all units for Grade A, 50 percent by count 

for Grade B and 51 percent or more for Substandard.

SUGGESTED ORDER OF GRADING A SAMPLE UNIT – ALL STYLES 

EXCEPT MASHED

1. After the non-quality factors have been evaluated, evaluate and grade the 

sample unit(s) on a container-by-container basis. (Also see Step 14.)

2. Reassemble any split or mechanically damaged units. Count each reassembled 

unit as a single unit.

3. Evaluate the color of the individual sweetpotato units. Ignore blemished areas 

for purposes of color evaluation. The vacuum pack may lack the luster that 

would be attributed to the liquid in regular pack.

a. Good color – the units are typically bright and characteristic of either the 

yellow or golden varietal type, except that 5 percent or 1 unit, whichever is 

greater, of yellow is allowed in golden and vice versa. There may be 

moderate variation within the units of a single color type. The units must 

be free of oxidation and greenness. Assign 27-30 points for A color.

b. Reasonably good color – the units may be slightly dull. Both golden and 

yellow varieties may be present, but not to the extent that the appearance 

is seriously affected. There may be slight oxidation and slight greenness 

present. Assign 24-26 points for B color.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

6
c. Poor color – the units may show signs of oxidation not typical of the 

product or a greenish cast to the extent that the appearance is seriously 

affected. Assign 0-23 points for Substandard color.

Some processors want to know the reason(s) for assigning specific score points 

to a quality factor. If this is the case, make a notation directly over the score 

points as in the example below. See Standard Abbreviations section for a listing 

of abbreviations. When abbreviations are used in this section, they must be 

shown on the score sheet.

FACTORS SCORE POINTS

V

28 29 28

COLOR 30

(A) 27-30

(B) 24-26

(Sstd) 0-23 

REMARKS

V – Variation 

4. Arrange all of the units, placing them in order of size from the largest to the 

smallest or vice versa.

5. Evaluate the canned sweetpotatoes for uniformity of size and assign score 

points using the following procedure. 

a. Separate out the chips and pieces; do not score chips or pieces (defined 

as units of sweetpotato 5.0 grams or less) under uniformity of size. Score 

them later under Character (see step 11). Do not include the count of 

chips and pieces in the count for uniformity.

b. Select the 95 percent most uniform units by count that can be considered 

essentially whole. Since you have already arranged them as to size, you 

may segregate the 5 percent least uniform and set them aside. The 5 

percent least uniform can be selected from either end of the size range or

from both ends. In most situations, selecting 5 percent from the smaller 

end will provide the 95 percent most uniform units. Be sure to use the 

method that disregards the 5 percent least uniform units.

c. Weigh the largest and the smallest of the 95 percent most uniform units 

on a gram scale and divide the weight of the smallest unit into the weight 

of the largest unit to determine the ratio.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

7
Example:

Disregard these:

 

d. Refer to the following chart to assign score points for uniformity of size:

Size ratio Score points

1.0:1 thru 1.6:1 20

1.7:1 thru 2.3:1 19

2.4:1 thru 3.0:1 18

3.1:1 thru 3.5:1 17

3.6:1 thru 4.0:1 16

4.1:1 or more 0-15

Make a notation of the ratio directly over the score points for size, indicating the 

reason for the assigned score points.

UNIFORMITY OF 

SIZE OR 

CONSISTENCY

20

(A) 18-202

(B) 16-173 

(Sstd) 0-15

2.3

19

3.0

18

3.6

16

2 Can have reasonably uniform size if the total score is 90 points or more.

3 Can have poor uniform size if the total score is 80 points or more.

6. Examine the sample unit for extraneous vegetable material (EVM). Count the 

number of pieces of EVM. Refer to Table III in the standards for allowances in 

Grades A and B.

7. Examine all of the units for defects such as: total blemishes, including seriously 

blemished (SB), secondary rootlets (SR), untrimmed fibrous ends (UFE), tough 

external fibrous ends (TEF), mechanically damaged units (MDU), pitted units 

(PT), and peel (P). 

Note the number of defective units on the score sheet as shown in step 9. Tough 

external fibrous ends (TEF), which include untrimmed fibrous ends (UFE), are 

graded under Defects. First, measure the length and determine if they are edible 

or inedible. TEF less than 7 mm are considered insignificant unless they exceed 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

8
25 percent by count for Grade A or 50 percent by count in Grade B, or when 

considered along with other defects, materially detract from the appearance or 

edibility of the product (Grade B). TEF 7 mm or longer are subjectively 

considered along with the other defects as practically free or reasonably free 

from defects. For TEF of any length, not more than 15 percent are allowed per 

sample unit, and 5 percent per sample average, for Grade A.

8. Examine the sample unit for traces of sand and grit, which affect the edibility of 

the product. No sand or grit is allowed in Grade A. A slight amount of sand or 

grit is allowed in Grade B, but not to the extent that it affects the edibility more 

than slightly. The best way to test for sand or grit is to taste any suspect units. 

Excessive or coarse sand is Class 3 foreign material. See AIM Foreign Material 

Manual for further sampling procedures and instructions.

9. Compare the number of defective units in each category with the allowances in 

 Table III of the grade standard and assign a grade as follows. Average the 

percent of all Defects before assigning the score points. The average score is 

the highest score that can be assigned to individual sample units. Individual 

sample units can be scored lower than the average score points based on 

defects found in the sample unit. This also applies to Character. Insignificant 

imperfections are not scorable unless they are so numerous as to affect the 

overall appearance of the product.

Make a notation directly over the score points indicating the reason(s) for the 

assigned score points. When abbreviations are used in this section, they must 

be shown on the score sheet.

SB – Serious Blemish

SR – Secondary Rootlet

28

2SB

24

1SR

27

ABSENCE OF 

DEFECTS 30

(A) 27-30

(B) 24-26

(Sstd) 0-23 

In this example, if there were 10 sweetpotato units, two seriously blemished (SB) 

units, which is the greater amount allowed in Grade B, and one unit with 

secondary rootlet (SR) are noted. See “Charts for Assigning Grade B Score 

Points” “Defects – Max per Sample Unit”

10. Examine the units for texture and tenderness (Character). Sloughing or a slurry 

in the packing media may be evidence of poor character. 

11. Count the very soft, very firm, crumbly, and mushy units. Also, count chips or 

pieces and the units that have TIF. Consider the effect of chips or pieces on the 

appearance of the sample unit. Less than ten (10) percent by count of chips or 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

9
pieces are considered insignificant when evaluating character. When chips or 

pieces exceed the 10 percent tolerance by count, they are scorable under 

character in relation to their effect on the overall appearance of the sample unit.

 The overall appearance should be downgraded to the next lower grade if the 

chips represent more than 30 percent by count of all units for Grade A, 50 

percent by count for Grade B and 51 percent or more for Substandard.

NOTE: Sweetpotato units with TIF that form a stringy ball of fiber in your mouth 

are scored as TIF under Character. First, determine if they are edible or inedible. 

Edible coarse fibers are not scorable. TIF are scorable, not more than 10 

percent by count per sample unit, 5 percent per sample average (including 

crumbly, mushy, and very firm units). See Table III in the grade standard. 

12. Compare the number of defective units in each category to the allowances in 

Table III of the U.S. Standard and assign a grade as follows. Average the 

percent of all character defects before assigning the score points. The score 

point given for the lot is based on the average of all defects and is the maximum 

score that can be assigned for the Character category. Lower score points can 

be given for individual sample unit character defects. 

Make a notation directly over the score points for character indicating the 

reason(s) for the assigned score points. When abbreviations are used in this 

section, they must be shown on the score sheet. 

CR – Crumbly 

TIF – Tough Internal Fiber

VS – Very Soft

C – Chips

1VS

3C

18

2CR

2TIF

16 19

CHARACTER 20

(A) 18-20

(B) 16-17

(Sstd) 0-15 

In this example, one very soft unit (VS), three chips (C), two units with tough 

internal fiber (TIF), and two crumbly (CR) units are noted.

13. Total the score points for the quality factors. Before the final score points and 

the grade of a lot as a whole can be assigned, average the percent of all defects 

in Table III in the grade standard. 

14. Taste and smell the sample unit for flavor and odor. Assign the grade for flavor 

and odor as well as the grade overall for the sample unit. 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

10
15. Under In-plant Inspection, you may draw line checks before the product 

reaches the cooker. If line checks are drawn, the recommended sample unit size 

is 1,000 grams. The line check can be drawn for determining uniformity of size 

and to evaluate defects. 

Graders working in-plant should notify the plant management whenever an 

individual defect exceeds the allowance for the sample average for that defect 

since the lot as a whole may be assigned a lower grade. Graders should keep 

track of the defects found in each sample unit and compare the sample averages 

for individual defects with the tables in the U.S. grade standards. This method 

also applies to grading Character.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

11
The completed score sheet should resemble this example: 

FACTORS SCORE POINTS

V

28 29 28

COLOR 30

(A) 27-30

(B) 24-261

(Sstd) 0-231

UNIFORMITY OF 

SIZE3 OR 

CONSISTENCY4

20

(A) 18-20

(B) 16-171,2 

(Sstd) 0-151,2

2.3

19

3.0

18

3.6

16

SB – Serious Blemish

SR – Secondary Rootlet

28

2SB

24

1SR

27

ABSENCE OF 

DEFECTS 30

(A) 27-30

(B) 24-261

(Sstd) 0-231

CR – Crumbly

TIF – Tough Internal Fiber

VS – Very Soft 

 C – Chips

1VS

3C

18

2CR

2TIF

16 19

CHARACTER 20

(A) 18-20

(B) 16-171

(Sstd) 0-151

TOTAL SCORE 100 93 87 90

FLAVOR AND 

ODOR

A - "Good" 

B - "Reasonably Good” 

Sstd - "Off"

A A A

U.S. GRADE A B A

REMARKS

V – Variation 

1 Limiting Rule 2 Partial Limiting Rule 3 Regular and Vacuum Pack Only 4 Solid Pack Only

Inspection Instructions for Canned Sweetpotatoes (September 2014)

12
SUGGESTED ORDER OF GRADING A SAMPLE UNIT – MASHED STYLE 

(SOLID-PACK)

1. After the non-quality factors have been evaluated, evaluate and grade the 

sample unit(s) on a "container-by-container" basis. 

2. Invert the opened container and set it on a large white shallow pan to examine 

consistency. Slowly lift the container away from the shallow pan. Have the timer 

set for 2 minutes. After 2 minutes, look at the separation of free liquid.

3. Refer to the following chart and examine the sample unit for dryness, firmness, 

flow characteristics, and separation of free liquid.

CONSISTENCY

SUMMARY OF REQUIREMENTS

Grade A: Retains the approximate shape of the container and is not dry. 

May show slight settling and slight separation of free liquid.1

Grade B: Soft and fails to retain the approximate shape of the container, 

but may not be free flowing. May show moderate separation of 

free liquid1 or noticeably firm but not very dry, hard, or rubbery.

1 Consider the size of the container. Mass will influence the amount of free liquid.

4. Assign the score points for consistency of the sample unit.

Example:

UNIFORMITY OF 

SIZE OR 

CONSISTENCY 

20

(A) 18-20

(B) 16-17 

(Sstd) 0-15 18 19 19

5. Cut a wedge (a cross section approximately one-fifth the size of the cylindrical 

shape from the center to the outer edge of the mass. Gently remove the wedge 

to examine internal color.

6. Evaluate the color of the sample unit mass. For Grade A, the color should be 

bright and typical of either varietal color type with no sign of greenness or 

oxidation. If the sample unit mass color exceeds moderate variation, or has 

slight oxidation or greenness, grade as Grade B. 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

13
Make a note over the color score if the sample is being downgraded (see 

Standard Abbreviations section). When abbreviations are used in this section, 

they must be shown on the score sheet.

Example:

FACTORS SCORE POINTS

28 29

OX

G

25

COLOR 30

(A) 27-30

(B) 24-26

(Sstd) 0-23 

REMARKS

OX – Oxidation

G – Greenish Cast

7. Examine the sweetpotato mass for defects by taking a spatula or knife to cut into 

the mass. Look for dark specks. Subjectively assign score points for defects in 

the mass.

Make a notation directly over the points and show the abbreviation on the score 

sheet.

DKS – Dark Specks

27 29

DKS

27

ABSENCE OF 

DEFECTS 30

(A) 27-30

(B) 24-261

(Sstd) 0-231

8. Refer to the definition for good character for solid-pack and Table IV in the U.S 

standards to determine character.

9. Look at the texture closely. Use the spatula or knife to spread the mass. Grade 

A product has a smooth texture that is free from tough or coarse fibers. Grade B 

may be slightly grainy with some tough or coarse fibers. Substandard fails 

Grade B.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

14
10. Assign score points for Character on the scoresheet. 

Example:

20 19 18

CHARACTER 20

(A) 18-20

(B) 16-171

(Sstd) 0-151

11. Total the score points for the quality factors. 

12. Taste and smell the sample unit mass. Assign the grade for flavor and odor as 

well as the overall grade for the sample unit.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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The completed scoresheet should resemble this example:

FACTORS SCORE POINTS

28 29

OX

G

25

COLOR 30

(A) 27-30

(B) 24-261

(Sstd) 0-231

UNIFORMITY OF 

SIZE3 OR 

CONSISTENCY4

20

(A) 18-20

(B) 16-171,2 

(Sstd) 0-15 1,2 18 19 19

DKS – Dark Specks

27 29

DKS

27

ABSENCE OF 

DEFECTS 30

(A) 27-30

(B) 24-261

(Sstd) 0-231

20 19 18

CHARACTER 20

(A) 18-20

(B) 16-171

(Sstd) 0-151

TOTAL SCORE 100 93 96 89

FLAVOR AND 

ODOR

A - "Good" 

B - "Reasonably Good” 

Sstd - "Off"

A A A

U.S. GRADE A A B

REMARKS

OX – Oxidation

G – Greenish Cast

1 Limiting Rule 2 Partial Limiting Rule 3 Regular and Vacuum Pack Only 4 Solid Pack Only

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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CHARTS FOR ASSIGNING GRADE A SCORE POINTS

DEFECTS – MAX PER SAMPLE UNIT 

Flavor and Odor Good

Color Good 27-30

Uniformity of Size Practically uniform 18-20

Defects Practically free do not 

materially affect the 

appearance or edibility

27-30

Seriously blemished and 

Mechanical damage

5% by count or 1 unit 

(whichever is greater)

Each counted separately

0% to 1.2% =30 points

1.3% to 2.5% = 29 points

2.6% to 3.7% = 28 points

3.8% to 5.0% = 27 points

Total blemished

(Materially & Seriously) 

15% by count 0% to 3.7% = 30 points

3.8% to 7.4% = 29 points

7.5% to 11.1% = 28 points

11.2% to 15.0% = 27 points

Units with secondary 

rootlets 2.5cm or longer 

15% by count 0% to 3.7% = 30 points

3.8% to 7.5% = 29 points

7.6% to 11.2% = 28 points

11.3% to 15.0% =27 points

Pitted Units 

Tough external fibers 

(TEF) (inedible)

15% by count

15% by count

0 % to 3.7% = 30 points

3.8% to 7.5% = 29 points

7.6% to 11.2% = 28 points

11.3% to 15.0% = 27 points

Extraneous Vegetable 

Material 

1 piece

Peel per 500 grams 3.3 cm (.5 in)

Units with untrimmed 

fibrous ends (edible)

Practically free

Note: All percentages are by count.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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DEFECTS – MAX LOT AVERAGE

Flavor and Odor Good

Color Good 27-30

Uniformity of Size Practically uniform2 18-20

Defects Practically free do not 

materially affect the 

appearance or edibility

27-30

Seriously blemished or 

mechanically damaged

2% by count 

Each counted separately

0% to .5 % = 30 points

0.6% to 1.0% = 29 points

1.1% to 1.5% = 28 points

1.6% to 2.0% = 27 points

Total blemished

(Materially & Seriously) 

8% by count 0% to 2.0% = 30 points

2.1% to 4.0% = 29 points

4.1% to 6.0% = 28 points

6.1% to 8.0% = 27 points

Units with secondary 

rootlets 2.5cm or longer 

5%by count 0% to 1.2% = 30 points

1.3% to 2.5% = 29 points

2.6% to 3.7% = 28 points

3.8% to 5.0% = 27 points

Pitted Units 

Tough external fibers 

(TEF)

(inedible)

5% by count

5% by count

0.0% to 1.2% = 30 points

1.3% to 2.5% = 29 points

2.6% to 3.7% = 28 points

3.8% to 5.0% = 27 points

Extraneous Vegetable 

Material 

1 piece per 3.4 kg 

(120 grams)

Peel per 500 grams 2 cm2 (.3 in2)

Units with untrimmed 

fibrous ends (edible)

Practically free

2 Can have reasonably uniform size if total score is 90 points or more.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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CHARACTER – MAX PER SAMPLE UNIT

Good 18-20

Very Soft 

20% by count or 2 units (whichever is greater)

0% to 6.6% = 20 points 

6.7% to 13.3% = 19 points 

13.4% to 20% = 18 points 

Very Firm, Crumbly, Mushy, Internal tough or 

coarse fibers

10% by count or 2 units (whichever is greater)

0% to 3.3% = 20 points 

3.4% to 6.6% = 19 points 

6.7% to 10% = 18 points 

Chips – Overall appearance not affected by 10% 

to 30% of all units

0% to 10% = 20 points

10.1% to 20% = 19 points 

20.1% to 30% = 18 points

CHARACTER – MAX LOT AVERAGE 

Good 18-20

Very Soft 

10% by count 

0% to 3.3% = 20 points 

3.4% to 6.6% = 19 points 

6.7% to 10% = 18 points 

Very Firm, Crumbly, Mushy, Tough Internal Fiber

(TIF) (Combined)

5% by count

0% to 1.6% = 20 points 

1.7% to 3.4% = 19 points 

3.5% to 5% = 18 points 

Chips – Overall appearance not affected by 10% 

to 30% by count

0% to 10% = 20 points 

11% to 20% = 19 points 

21% to 30% = 18 points 

Uniformity of Size – All grades are covered by a partial limiting rule. No sample unit 

can receive a grade more than one grade above the grade given for Uniformity of Size.

Size ratio Score points

1.0:1 thru 1.6:1 20

1.7:1 thru 2.3:1 19

2.4:1 thru 3.0:1 18

3.1:1 thru 3.5:1 17

3.6:1 thru 4.0:1 16

4.1:1 or more 0-15

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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CHARTS FOR ASSIGNING GRADE B SCORE POINTS

DEFECTS – MAX PER SAMPLE UNIT

Flavor and odor Good Reasonably Good4

Color Good Reasonably Good1 

24-26

Uniformity of size Practically uniform3 Reasonably Uniform3

16-17

Defects Reasonably free do not 

materially affect the 

appearance or edibility

24-26

Seriously blemished and

Mechanically damaged

10% by count or 2 units 

(whichever is greater)

Each counted separately

5.1% to 6.6% = 26 points

6.7% to 8.3% = 25 points

8.4% to 10.0% = 24 points

Total blemished

(materially & seriously) 

15.1% to 20.0% = 26 points

20.1% to 25.0% = 25 points

25.1% to 30.0% = 24 points

Units with secondary 

rootlets 2.5cm or longer 

25% by count 15.1% to 18.4% = 26 points

18.5% to 21.7% = 25 points

21.8% to 25.0% = 24 points

Extraneous vegetable 

material (EVM)

2 pieces

Peel per 500 grams 6.5 cm (1 in)

Units with untrimmed 

fibrous ends (edible)

Reasonably free

1 Cannot be graded above U.S. Grade B, regardless of total score. Sample units with quality factor, 

 except uniformity of size, which fail U.S. Grade B cannot be scored higher than Substandard regardless 

of the total score. 

3 Can have poor uniformity of size if total score is 80 points or more.

4 Cannot be graded U.S. grade A, regardless of the total score, unless there is good flavor.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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DEFECTS – MAX LOT AVERAGE

Flavor and odor Good Reasonably Good4

Color Good Reasonably Good1 

24-26

Uniformity of size Practically uniform3 Reasonably Uniform3

16-17

Defects Reasonably free do not 

materially affect the 

appearance or edibility

Reasonably free1 do not 

materially affect the 

appearance or edibility 24-26

Seriously blemished and 

mechanical damage

4% by count

Each counted separately

2.1% to 2.6% = 26 points

2.7% to 3.3% = 25 points

3.4% to 4.0% = 24 points

Total blemished

(materially & seriously) 

8.1% to 10.3% = 26 points

10.4% to 12.6% = 25 points

12.7% to 15.0% = 24 points

Units with secondary 

rootlets 2.5cm or longer 

10% by count

Each counted separately

5.1% to 6.6% = 26 points

6.7% to 8.3% = 25 points

8.4% to 10.0% = 24 points

Pitted units 25% by count 5.1% to 11.7% = 26 points

11.8% to 18.4% = 25 points

18.5% to 25.0% = 24 points

Extraneous vegetable 

material (EVM)

2 pieces per 3.4kg (120 

ounces)

Peel per 500 grams 4 cm (.6 in)

Units with untrimmed 

fibrous ends (edible)

Reasonably free

1 Cannot be graded above U.S. Grade B, regardless of total score. Sample units with quality factor, 

 except uniformity of size, that fail U.S. Grade B cannot be scored higher than Substandard regardless 

of the total score.

3 Can have poor uniformity of size if total score is 80 points or more. 4 Cannot be graded U.S. grade A, regardless of the total score, unless there is good flavor.

Note: All percentages are by count of units countable over 5 grams.

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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CHARACTER – MAX PER SAMPLE UNIT 

Reasonably Good1 16-17

Very Soft (VS) No limit 17 points 

Very Firm (VF), Crumbly (CR), Mushy (M), Tough 

Internal Fiber (TIF) 20% by count or 4 units 

(whichever is greater) 

10.1% to 15.0% = 17 points 

15.1% to 20.0% = 16 points

Chips Over 30% by count = 17 points 

Over 50% by count = 15 points

 

CHARACTER – MAX LOT AVERAGE 

Reasonably Good1 16-17

Very Soft (VS) No limit 17 points 

Very Firm (VF), Crumbly (CR), Mushy (M), Tough 

Internal Fiber (TIF) 10% by count

5.1% to 7.5% =17 points 

7.6% to 10.0% =16 points 

Chips Over 30% by count = 17 points 

Over 50% by count = 15 points

1 Cannot be graded above U.S. Grade B regardless of total score. Samples units with quality factors, 

 expect uniformity of size, those that fail U.S. Grade B cannot be scored higher than Substandard 

 regardless of total score.

NOTE: Sample units may not be given higher score points than average scores 

indicate, regardless of individual sample scores.

Uniformity of Size – All Grades are covered by a partial limiting rule. No sample unit 

can receive a grade more than one grade above the grade given for Uniformity of Size.

Size ratio Score points

1.0:1 thru 1.6:1 20

1.7:1 thru 2.3:1 19

2.4:1 thru 3.0:1 18

3.1:1 thru 3.5:1 17

3.6:1 thru 4.0:1 16

4.1:1 or more 0-15

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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APPENDIX I – PHOTOS

DETERMINING WHOLE AND ALMOST WHOLE SWEETPOTATOES

1, 3, 4, 5, 6. Almost whole 

2. Whole 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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7. Almost whole 

8. Piece (approaching almost whole) 

9, 10. Piece 

11. Whole

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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12. Piece 

13, 16, 17. Almost whole 

14. Piece (approaching almost whole) 

15. Whole 

 

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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18, 20, 23. Almost whole 

19. Whole 

21. Almost whole (approaching piece) 

22. Piece

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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24. Whole

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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APPENDIX II – STANDARD ABBREVIATIONS FOR SCORE SHEETS 

CHARACTER

C Chips

CR Crumbly

M Mushy

SL Packing Liquid is a Slurry

TIF Tough Internal Fiber

VF Very Firm

VS Very Soft

COLOR

D Dull

G Greenish cast

OX Oxidation

V Variation

W White potato

Y Yellow Potato

DEFECTS

B Blemished

DKS Dark Specks

EVM Extraneous Vegetable Material

HPM Harmless Plant Material

II Insect Injury

MDU Mechanically Damaged Unit

P Peel

PI Pathological Injury

PT Pitted

SB Serious Blemish

SG Sand or Grit

SLG Sloughing

SR Secondary Rootlet

TEF Tough External Fibers or Inedible 

Untrimmed Fibrous Ends

UFE Edible Untrimmed Fibrous Ends

The abbreviation by itself would represent one sweetpotato unit in a sample unit; if there 

is more than one, the abbreviation would be preceded by a number of units affected. 

(Ex. 3 crumbly units - 3CR).

SIZE

First (Prime number of ratio to nearest tenth example: 4.7 = 4.7: 1 [eliminate to one (:1)]

Inspection Instructions for Canned Sweetpotatoes (September 2014)

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