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United States Standards

for Grades of Frozen 

Speckled Butter (Lima) 

Beans

Effective August 29, 2013
This is the second issue, as amended, of the United States Standards for Grades of 

Frozen Speckled Butter (Lima) Beans published in the FEDERAL REGISTER of

July 30, 2013 (78 FR 45907) to become effective August 29, 2013. This issue 

supersedes the first issue, which has been in effect since July 21, 1962. 

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 fresh and 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 U.S. grade standards, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and 

upon request at the address below. 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: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

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.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, 

and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic information in employment or in any program or activity 

conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File 

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-

9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of 

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

Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program 

complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of 

communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

1

United States Standards for Grades of Frozen Speckled Butter (Lima) Beans

Section Page No. 

§52.5241 Product Description. 2

§52.5242 Grades of Frozen Beans. 2

§52.5243 Ascertaining the Grade of a Sample Unit. 2

§52.5244 Ascertaining the Rating for the Factors which are Scored. 3

§52.5245 Color. 3

§52.5246 Defects. 4

§52.5247 Character. 8

§52.5248 Cooking Procedure. 8

§52.5249 Ascertaining the Grade of a Lot. 8
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

2

§52.5241 Product description.

(a) Frozen speckled butter (lima) beans means the frozen product prepared from 

the clean, sound, freshly-vined (but not seed-dry) seed of the speckled butter 

(lima) bean plant (Phaseolus limensis). The skins of the seed are pigmented and 

the external colors range from variegated speckling of green, pink, red, and/or 

lavender to purple. The product is prepared by shelling the pods; by washing, 

blanching, and properly draining the seed which may have been sorted and 

blended or otherwise prepared in accordance with good commercial practice; 

and is frozen in accordance with good commercial practice and maintained at 

temperatures necessary for the preservation of the product.

(b) Frozen speckled butter (lima beans, hereinafter referred to as frozen beans, 

mean any of the varieties of frozen speckled butter beans or speckled lima 

beans.

§52.5242 Grades of frozen beans.

(a) U.S. Grade A is the quality of frozen beans that possess a good flavor; that 

possess a good color; that are practically free from defects; that possess a good 

character; and that score not less than 90 points when scored in accordance with 

the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen beans that possess a normal flavor; that 

possess a reasonably good color; that are reasonably free from defects; that 

possess a reasonably good character; and that score not less than 80 points 

when scored in accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of frozen beans that fail to meet the requirements of 

U.S. Grade B.

§52.5243 Ascertaining the grade of a sample unit.

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

the following quality factors are evaluated in ascertaining the grade of the 

product:

(1) Factor not rated by score points.

(i) Flavor.
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

3

(a) Good flavor means that the product-before and after cooking-has a good, 

characteristic flavor and odor and is free from objectionable flavors and 

objectionable odors of any kind.

(b) Normal flavor means that the product may be slightly lacking in good flavor but 

is free from objectionable flavors and objectionable odors of any kind.

(2) Factors rated by score points. 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 each such factor is:

Factors Points

Color

Defects

Character

Total Score

 30

 40

 30

100

(b) Evaluation of quality. The scores for the factors of color and absence of 

defects are determined immediately after thawing to the extent that the product is 

substantially free from ice crystals and the beans can be handled as individual 

units. The evaluation of the factor of character is made after the product is 

cooked (see §52.5248).

§52.5244 Ascertaining the rating for the factors which are scored.

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

value may be ascertained for such factors and expressed numerically. The numerical 

range within each factor which is scored is inclusive (for example, 27 to 30 points 

means 27, 28, 29, or 30 points).

§52.5245 Color.

(a) General. The evaluation of color is determined on the thawed product. The 

color is based upon the exterior skin and cotyledon color of the beans.

(b) Color characteristics. Similar color characteristics means the beans are of 

the speckled type. Very young succulent beans that contain only slight speckling 

of the skins or a mixture of various speckled varieties are considered as beans 

with similar color characteristics.
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

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(c) "A" classification. Frozen beans that possess a good color may be given a 

score of 27 to 30 points. Good color means that:

(1) The over-all color is bright and typical for speckled types of similar color 

characteristics;

(2) Not less than 15 percent, by weight, of the beans possess at least a slight 

tinge of green in the cotyledons;

(3) Not more than 20 percent, by weight, of the beans may possess a light tan to 

tan color;

(4) There may be present no more than 4 beans per 10 ounces that are light 

brown to brown or a pronounced mottled brown; and

(5) The presence of abnormally colored beans does not materially affect the overall color.

(d) "B" classification. If the frozen beans possess a reasonably good color, a 

score of 24 to 26 points may be given. Frozen beans that fall into this 

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

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

that:

(1) The over-all color may be slightly dull or the beans may possess a light tan to tan 

color but such colors are typical of speckled types of similar color characteristics;

(2) There may be no more than 8 beans per 10 ounces that are light brown to 

brown or a pronounced mottled brown; and

(3) The presence of abnormally colored beans does not seriously affect the over-all 

color.

(c) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 23 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.5246 Defects.

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

extraneous vegetable material, from pieces of beans, shriveled beans, sprouted 

beans, from beans that are blemished or seriously blemished, and from other 

defects that affect the appearance or edibility of the product.
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

5

(b) Definitions of harmless extraneous vegetable material. Harmless extraneous 

vegetable materials for the purposes of ascertaining allowances in this section 

are grouped as:

(1) Flat type-predominantly flat green, tender vegetable material, such as but not 

limited to pieces of pods or leaves of the bean plant or similar plant; or

(2) Spherical type-predominantly spherical or elliptical-shape vegetable material, 

such as but not limited to seeds from plants other than the lima bean plant; or

(3) Cylindrical type-predominantly cylindrical green vegetable material, such as but 

not limited to stems or pieces of stems of the bean plant or similar plant.

(c) Basis of allowances for harmless extraneous vegetable material. The 

allowances for harmless extraneous vegetable material are based on 30 ounces 

of frozen beans. When considering sample units of less than 30 ounces, the 

allowances provided in this section for the respective grade classification will be 

permitted in a single sample unit: Provided, that the average of such defects 

in the entire sample does not exceed such allowances.

(d) Definitions of other defects.

(1) A Piece of bean means:

(i) A bean from which one-half or more of one cotyledon (or the equivalent thereof) 

has become detached; or

(ii) Two detached whole cotyledons; or

(iii) Pieces of detached broken cotyledons aggregating the equivalent of an average 

size whole cotyledon; or

(iv) A whole detached skin or portions of detached skin aggregating the equivalent of 

an average size whole skin.

(2) Shriveled bean means a bean that is materially wrinkled and not of normal 

plumpness.

(3) Sprouted bean means a bean that shows an external shoot protruding 

prominently beyond the cotyledon or skin.

(4) Blemished means blemished to the extent that the appearance or eating quality 

of the bean is materially affected.
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

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(5) Seriously blemished means blemished or discolored to such an extent that the 

appearance or eating quality of the bean is seriously affected.

(e) "A" classification. Frozen beans that are practically free from defects may 

be given a score of 36 to 40 points. Practically free from defects means that:

(1) There may be present no more than the specified defects in Table I of this 

subpart for the Grade A classification; and

(2) Notwithstanding the allowances for such specific defects the presence of 

harmless extraneous vegetable material, pieces of beans, shriveled and sprouted 

beans, and blemished and seriously blemished beans, or any other defects or 

defective units not specifically mentioned, individually or collectively, does not 

materially affect the appearance or eating quality of the product.

(f) "B" classification.

(1) If the frozen beans are reasonably free from defects, a score of 32 to 35 points 

may be given. Frozen beans that fall into this classification shall not be graded 

above U.S. Grade B, regardless of the total score for the product (this is a 

limiting rule).

(2) Reasonably free from defects means that:

(i) There may be present no more than the specified defects in Table I of this 

subpart for the Grade B classification; and

(ii) Notwithstanding the allowances for such specific defects the presence of 

harmless extraneous vegetable material, pieces of beans, shriveled and sprouted 

beans, and blemished and seriously blemished beans, or any other defects or 

defective units not specifically mentioned, individually or collectively, does not 

seriously affect the appearance or eating quality of the product.

(g) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (f) of this section may be given a score of 0 to 31 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

7

Table I

Maximum Allowances for Defects

Kind of defect Grade A

Grade B

When present as 

a single group

Combination of 

any two groups

Groups of harmless 

extraneous 

vegetable material

For each 30 ounces net weight, average _1/

Flat material

Spherical material

Cylindrical

1/4 square inch or 

1 piece of any 

size

or

1 unit

or

1 piece (or 

pieces) not over 

1/2 inch 

aggregate length

1 square inch or 

1 piece of any 

size.

or

3 units

or

1 piece (or 

pieces) not over 

2 inches 

aggregate length.

1/2 square inch 

or 1 piece of any 

size.

2 units.

1 piece (or 

pieces) not over 

1 inch aggregate 

length.

Pieces of bean

Shriveled beans; 

and sprouted 

beans.

Blemished beans; 

and seriously 

blemished beans.

20 pieces

2 beans

Total 10 beans, 

but no more than 

5 seriously 

blemished of 

which no more 

than 1 may be

accompanied by 

material 

discoloration.

Count per 10 ounces net weight

40 pieces.

 

 8 beans.

Total 20 beans, but no more than 10 

seriously blemished of which no 

more than 2 may be accompanied by 

material discoloration.

_1/ See §52.5246(c) Basis of allowances for harmless extraneous vegetable 

material.
United States Standards for Grades of Frozen Speckled Butter (Lima) Beans (August 29, 2013)

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§52.5247 Character. 

(a) General. The evaluation of character is based on the degree of tenderness of 

the skins and cotyledons and the uniformity of such tenderness and texture after 

cooking the product by the prescribed cooking procedure (See §52.5248).

(b) "A" classification. Frozen beans that possess a good character may be given 

a score of 27 to 30 points. Good character means the beans are reasonably 

tender and are practically uniform in texture and tenderness.

(c) "B" classification. If the frozen beans possess a reasonably good character, 

a score of 24 to 26 points may be given. Frozen beans that fall into this 

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

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

means the beans are fairly tender and may be variable in texture and 

tenderness, and the cotyledons may be mealy but are not hard.

(d) "SStd" classification. Frozen beans that fail to meet the requirements of 

paragraph (c) of this section may be given a score of 0 to 23 points and shall not 

be graded above Substandard regardless of the total score for the product (this 

is a limiting rule).

§52.5248 Cooking procedure.

(a) The cooking procedure that follows is not intended to be a recipe for purposes of 

food preparation but is for the purposes of ascertaining compliance with 

requirements for applicable quality factors as outlined in this subpart.

(b) Place 10 ounces of the thawed or free-flowing product in a two-quart sauce pan 

containing 400 milliliters of tap water (without the addition of salt) which has 

been brought to a boil. Continue to heat rapidly until the water begins to boil 

again. Cover the pan and boil for 40 minutes, reducing the heat to maintain a 

constant boil, except that very young succulent beans may be cooked for a 

lesser length of time.

(c) Immediately after cooking pour the product on to a flat receptacle and spread out 

to facilitate cooling. The product should be checked for flavor, odor, tenderness, 

and texture while still warm.

§52.5249 Ascertaining the grade of a lot.

The grade of a lot of frozen beans covered by these standards is determined by the 

procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Products Thereof, and Certain Other Processed Food Products (§52.1 

to §52.83).