United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Tomato Sauce

Effective date November 17, 1994
This is the second issue of the United States Standards for Grades of Tomato Sauce

published in the FEDERAL REGISTER October 18, 1994 (59 FR 52624) to become

effective November 17, 1994. This issue supersedes the first issue, as amended, which

has been in effect since October 21, 1960.

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. 0726, So. Bldg.

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

Section Page No.

§52.2371 Product description. ........................................ 2

§52.2372 Definitions of terms. ........................................ 2

§52.2373 Fill of container. ........................................... 4

§52.2374 Ascertaining the grade and factors of quality. ..................... 4

§52.2375 Allowances for defects. ...................................... 5

§52.2376 Sample unit sizes. .......................................... 6

§52.2377 Determining the grade of a lot. ................................ 6

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

§52.2371 Product description.

Tomato sauce is the concentrated product prepared from the liquid extracted from mature,

sound, whole tomatoes; the sound residue from preparing such tomatoes for canning; the

residue from partial extraction of juice; reconstituted or remanufactured tomato paste; or

any combination of these ingredients to which is added salt and spices. One or more

nutritive sweetening ingredients, a vinegar or vinegars, onion, garlic, or other vegetable

flavoring ingredients may be added. The food is preserved by heat sterilization (canning),

refrigeration, or freezing. When sealed in a container to be held at ambient temperatures,

it is so processed by heat, before or after sealing, as to prevent spoilage. The refractive

index of the tomato sauce at 20 degrees Celsius is not less than 1.3455.

§52.2372 Definitions of terms.

(a) Color means the amount of red in the tomato sauce as determined by

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

combination of the following Munsell color discs:

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

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

Disc 3-Black (N1) (glossy finish); and

Disc 4-Gray (N4) (mat finish).

Any other method or device approved by the USDA which gives equivalent

results may be used.

(1) Good color means the color typical of tomato sauce that contains as

much or more red than that produced by spinning the specified

Munsell color discs in the following combinations or an equivalent of

such composite color:

65 percent of the area of Disc 1;

21 percent of the area of Disc 2; and

14 percent of the area of Disc 3 or Disc 4, or 7 percent of the area of

Disc 3 and 7 percent of the area of Disc 4, whichever most nearly

matches the reflectance of the tomato sauce.

(2) Reasonably good color means the color typical of tomato sauce that

contains as much or more red than that produced by spinning the

specified Munsell color discs in the following combinations or an

equivalent of such composite color:
3

53 percent of the area of Disc 1;

28 percent of the area of Disc 2; and

19 percent of the area of either Disc 3 or 4, or 91⁄2 percent of the area

of Disc 3 and 91⁄2 percent of the area of Disc 4, whichever most nearly

matches the reflectance of the tomato sauce.

(b) Consistency means the resistance of the tomato sauce to deformation or

resistance to flow i.e., apparent viscosity and the tendency to hold its liquid

portion in suspension.

(1) Good consistency means the tomato sauce is not excessively stiff,

and flows not less than 4.0 cm nor more than 12.0 cm in 30 seconds

at 20 degrees Celsius in the Bostwick consistometer. After placing a

tablespoon of tomato sauce on a shallow tray and observing the

separation of free liquid for 2 minutes, there shall be no more than 5

mm (3/16 in) separation. The higher consistency tomato sauce will

receive the higher score points.

(2) Reasonably good consistency means the tomato sauce is not

excessively stiff, flows less than 4.0 cm but not less than 3.0 cm or

flows more than 12.0 cm but not more than 15.0 cm in 30 seconds at

20 degrees Celsius in the Bostwick consistometer. After placing a

tablespoon of tomato sauce on a shallow tray and observing the

separation of free liquid for 2 minutes, there shall be no more than 10

mm (3/8 in) separation. Within these two ranges, tomato sauce

approaching "good consistency" will receive the higher score points.

(c) Defects mean the degree of freedom from defects such as dark brown or

black specks, whole seeds, tomato peel, core material or other similar

substances. The specific requirements for defects are included in Table I of

Section 52.2375. This factor is evaluated by observing a layer of 100 g (3.5

oz) of product which is spread over a smooth white surface area of at least

968 sq cm (150 sq in).

(1) Practically free of defects means that any defects present in the

sauce do not exceed the requirements for "practically free" in Table

I of Section 52.2375.

(2) Reasonably free of defects means that any defects present in the

sauce do not exceed the requirements for "reasonably free" in Table

I of Section 52.2375.
4

(d) Finish.

(1) Good finish means that the product is evenly comminuted, has

uniform, smooth texture, and is free from lumps.

(2) Poor finish means that the product fails to meet the definition of

"good finish."

(e) Flavor and odor means the flavor and odor characteristic of tomato sauce

produced from good quality ingredients that have been properly processed.

(1) Good flavor and odor means a good distinct flavor and odor

characteristic of good quality ingredients. Such flavor and odor is free

from scorching or any other objectionable flavor or odor.

(2) Reasonably good flavor and odor means a flavor and odor

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

undesirable flavor, such as scorched, bitter, or astringent flavor, but

is free from objectionable off-flavors and odors.

§52.2373 Fill of container.

Except for frozen tomato sauce and tomato sauce packaged in individual serving-size

packages containing 56.7 grams (2 ounces) or less, each container of tomato sauce shall

be filled as full as practicable without impairment of quality and shall occupy not less than

90 percent of the capacity of the container.

§52.2374 Ascertaining the grade and factors of quality.

The grade of tomato sauce is ascertained by considering the factor of finish, which is not

scored, and the ratings for the factors of color, consistency, defects, and flavor and odor,

which are scored. The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that may be given for

each factor is:

Factors Points

Color ........................................................ 25

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

Defects ....................................................... 25

Flavor and odor ................................................ 25

Total score ................................................... 100
5

§52.2375 Allowances for defects.

TABLE I

ALLOWANCES FOR GRADE FACTORS

Factors: U.S. Grade A U.S. Grade B

Finish Good _1/ Good _1/

Color Good Reasonably good

Score ........... 21 - 25 points 17 - 20 points

Consistency Good Reasonably good

Centimeters (Bostwick) 4.0 - 12.0 3.0 to less than 4.0 or more

Separation of free liquid Equal to or less than More than 5 mm but equal to

Score ...........

5 mm (3/16 in) or less than 10 mm (3/8 in)

22 - 25 points

than 12.0 but less than 15.0 

18 - 21 points

Defects _2/ Practically free Reasonably free

Pieces of peel _3/ Combined total of 15 Combined total of 36 pieces

exceeding 5 mm/100 g (3.5 oz) pieces of peel and dark of peel and dark brown or

and brown or black specks; no black specks; not more than

Dark specks exceeding 1.0 mm dark brown or black 2 dark brown or black specks

(1/32 in) specks exceed 3.2 mm exceed 3.2 mm, no dark

Whole seeds/2.835 kg (100 oz): 1 5

Overall appearance: Not materially affected Not seriously affected

Score ...........

(1/8 in). brown or black specks

21 - 25 points 18 - 20 points

exceed 6.5 mm (1/4 in).

Flavor and odor Good Reasonably good

Score ........... 21 - 25 points 17 - 20 points

Total minimum score ........... 85 points 70 points _4/

_1/ Evenly comminuted; smooth uniform texture.

_2/ Except for whole seeds, based on 100 grams (3.5 oz) of diluted well-mixed product

at 8.0 to 9.0 percent tomato soluble solids (TSS). Whole seeds, based on 2.835 kg

(100 oz) of product at 8.0 to 9.0 TSS if at least one whole seed(s) is found in a

sample. 

_3/ Measured without unrolling.

_4/ Tomato sauce which fails to meet the quality of U.S. Grade B shall be classified as

"Substandard."
6

§52.2376 Sample unit sizes.

(a) The sample unit size is the amount of product specified to be used for

inspection in 7 CFR 52.38, Table III.

(b) For Number 10 can size or larger, an optional sample unit size of 900 g

(approximately 32 oz) per container is permitted.

§52.2377 Determining the grade of a lot.

The grade of a lot of tomato sauce covered by these standards is determined by the

procedures found 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 through 52.83).

Dated: October 11, 1994

/s/ Lon Hatamiya

 Administrator