# U Marketing and Regulatory Programs

Agricultural Marketing

Service

Fruit and Vegetable Program

Specialty Crops Inspection

Division 

# U nited States Standards

for Grades of Frozen Sweetpotatoes

Effect ive August 29 , 2013This is the second issue, as amended, of the United States Standards for Grades of Frozen Sweetpotatoes published in the FEDERAL REGISTER of July 30 , 2013 ( 78 FR 45907 ) to become effective August 29 , 2013

. This issue supersedes the first

is sue, which has been in effect since September 4, 19 62

.

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 qu ality. 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.

T he U.S. grade standards, grading manuals , handbooks or instructions for inspection of

several fresh and processed fruits and vegetables are available on the i nternet 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 issue d 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 manu als obtained from:

Director

, Specialty Crops Inspection Division Fruit and Vegetable Program, AMS

, U.S. Department of Agriculture 1400 Independence Avenue, SW, STOP 024 0 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, disabili ty, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an in dividual's income is derived from any public assistance program, or protected gen etic 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 comp laint, 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 Com plaint 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 t he 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., Wa shington, 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 eith er 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 mai l 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 (2 02)

720

- 2600 (voice and TDD).United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

1 United States Standards for Grades of Fr ozen Sweetpotatoes

Section Page No.

§52.5001 P roduct D escription. 2

§52.5002 C olors of F rozen S weetpotatoes. 2

§52.5003 S tyles of F rozen S weetpotatoes. 2

§52.5004 G rades of F rozen S weetpotatoes. 3

§52.5005 A scertaining the G rade of a S ample U nit. 3

§52.5006 C olor 4

§52.5007 U niformity of S ize. 5

§52.5008 D efects. 8

§52.5009 C haracter. 9

§52.5010 P reparation by H eating. 10

§52.5011 A scertaining the G rade of a L ot

. 10United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

2 §52.5001 Product description.

Frozen sweetpotatoes is the product prepared from the clean, sound root of sweetpotatoes ( Ipomoea batatas ) by washing, sorting, trimming, draining, and peeling, as the case may be. The product may or may not be cooked; may be prepared with the addition of suitable seasoning ingredient(s), sweetening ingredient(s), antioxidant(s)

, edible oil(s), spices, or other suitable additives permissible under the Federal Food, Drug, and Cosmetic Act. Such ingredients may or may not be admixed with the sweetpotatoes or they may be contained separately from the sweetpotato ingredient.

When t he sweetpotatoes have been cooked or partially cooked prior to freezing and are packed with a high density sirup and/or sugar to produce a candied effect, the frozen sweetpotatoes may be considered Candied Sweetpotatoes for the purposes of this subpart. I n lieu of peeling, the product may be prepared as unpeeled sweetpotatoes in baked or stuffed form, with or without the addition of edible fat or oil to the peel. Stuffed

form consists of cooked sweet potatoes where the flesh has been removed from the peel, has been comminuted or crushed, and has been replaced in the peel or a preformed shell. The product is frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§52.5002 Colors of fr ozen sweetpotatoes.

(a) Golden.

(b) Yellow.

(c) Mixed (golden and yellow).

§52.5003 Styles of frozen sweetpotatoes.

(a) Whole.

(1) Peeled.

(2) Baked (unpeeled).

(3) Stuffed (in peel or preformed shell).

(b) Halved (or halves).

(1) Peeled.

(2) S tuffed (in peel or preformed shell).United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

3 (c) Sliced. This style consists of peeled units, cut longitudinally and/or crosswise,

with flat

- parallel or corrugated

- parallel surfaces.

(d) French

- cut. This style consists of peeled units cut into strips, commonl y called

French

- style cut, which may have flat, corrugated, or crinkle cut surfaces.

(e) Diced. This style consists of peeled units cut into recognizable cube

- shape

units.

(f) Cut or chunks. This style consists of peeled units of irregular sizes and sh apes which do not conform to any of the foregoing single styles.

(g) Mashed or Souffle. This style consists of peeled, cooked, and wholly comminuted or crushed sweetpotatoes, which may be molded or formed into pre

determined size and shape.

(h) Mixed or combinations. This style consists of peeled units which are a combination of two or more of the foregoing styles.

§52.5004 Grades of frozen sweetpotatoes.

(a) U.S. Grade A is the quality of frozen sweetpotatoes that possess similar varietal

characteris tics; have a normal flavor and odor; have a good or reasonably good color; practically uniform, or reasonably uniform in size for the applicable style; are practically free from defects; possess a good character; and score not less than 90 points when scor ed in accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen sweetpotatoes that may possess similar or mixed varietal color characteristics; have a normal flavor and odor; have a reasonably good color; are r easonably uniform in size for the applicable style; are reasonably free from defects; possess a reasonably good character; and 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 sweetpotatoes that fail to meet the requirements of U.S. Grade B.

§52.5005 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the standards, the following quality factors ar e evaluated in ascertaining the grade of the product:United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

4 (1) Factors not rated by score points.

(i) Varietal characteristics, as applicable.

(ii) Flavor and odor. A representative sample of the product is cooked to determine

flavor and odor. Normal flavo r and odor means that the flavor of the product before and after cooking is characteristic of properly prepared sweetpotatoes and is free from objectionable flavors and objectionable odors of any kind.

(2) Factors rated by score points.

(i) 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 such

factors are:

Factors:

Color Uniformity of size

Absence of defects

Character

Total Score Points

20

20

40

20

100

(ii) Quality factors of color, uniformity of size, and absence of defects are determined by observing the product in the frozen or partially frozen state as soon as the units are separable into individual units, as the case may be, and after the

p roduct has been prepared by heating in a suitable manner; the factors of color and character (including consistency, as applicable) and flavor are evaluated after the product has been prepared by heating in a suitable manner as prescribed in this subpart.

§52.5006 Color

(a) General. The color of the product (before and after heating) is evaluated on the internal color in whole baked, whole stuffed, and halved stuffed styles and on the overall external color appearance for all other styles. Color variati ons due to packing media consisting of brown sugar or sweetening mixtures including brown sugar and spices are considered characteristic.United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

5 (b) "A" classification. Frozen sweetpotatoes that possess a good color may be given a score of 18 to 20 points . Go od color means a reasonably bright

characteristic color (either yellow or golden, but not mixed) and that there may be reasonable variations of such characteristic color among the units, in each
unit, or in the mass.

(c) "B" classification. If frozen swe etpotatoes possess a reasonable good color, a score of 16 or 17 points may be given. Reasonably good color means that

the color (yellow, golden, or mixed) may be variable among the units, in each unit, or in the mass and that the color may be no more than slightly dull. Mixed color types shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a partial limiting rule)

.

(d) "SStd" classification. If frozen sweetpotatoes possess an off

- color, a score of 0 to 15 points may be given. Off

- color means that the over

- all color is extremely dull, such as, but not limited to the presence of units that are extremely oxidized or the presence of units that are green colored. Frozen sweetpotatoes that score

in this classificatio n shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule)

.

§52.5007 Uniformity of size.

(a) General. The factor of uniformity of size for the styles of mashed and mixed

f rozen sweetpotatoes is not s cored; the other three factors (color, absence of defects, and character) are scored and the total multiplied by 100 and divided by 80, dropping any fractions to determine the total score.

(b) Definition of a small unit. A unit that weighs less than 1/10 ounce is
considered a small unit when contained in sliced, French

- cut, or cut styles.

(c) "A" classification. Frozen sweetpotatoes that are practically uniform in size may be given a score of 18 to 20 points. Practically uniform in size in styles

other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for "A" classification in Table I of this subpart; and, in addition

(2) The over

- all appearance of the product for the applicable style is not materially affected by units of abnormal size and shape.United States Standa rds for Grades of Frozen Sweetpotatoes ( August 29 , 2013)

6 (d) "B" classification. If the frozen sweetpotatoes are reasonably uniform in size, a score of 16 or 17 points may be given. Reasonably uniform in size in styles

other than mashed or mixed mea ns that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for "B" classification in Table I of this subpart; and, in addition

(2) The over

- all appearance of the product for the applicable style is not seriously affected by un its of abnormal size and shape.

(e) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 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 Sweetpotatoes ( August 29 , 2013)

7 Table I

- Uniformity of Size Requirements for Certain Styles of Frozen Sweetpotatoes

Styles, as applicable "A" classification "B" classification

Uniformity of size Uniformity of size

Whole: (1) Peeled (2) Baked (unpeeled) (3) Stuffed May vary moderately in size

The weight of the smallest unit is no less than 2/3 the weight of the largest

unit May very considerably in size

The weight of the smallest unit is no less than 1/2 the weight of the larg est unit

Halves; (1) Peeled (2) Stuffed May vary moderately in size The weight of the smallest unit is no less than 2/3 the weight of the largest

unit May vary considerably in size The weight of the smallest unit is no less than 1/2 the weight of t he largest unit

Small Units Small units

Sliced

French

- cut Cuts (or chunks) May vary moderately in size except that the

thickness of slices are reasonably uniform Composite weight does

not exceed 5% by weight

of all units May vary considerably

in size except that the

thickness of slices are fairly uniform Composite weight does

not exceed 10% by weight

of all units

Diced May vary moderately

in size No limits May vary considerably

in size No limitsUnited States Standards for Grades of Frozen Sweetpotatoes ( August 29 , 2013 )

8 §52.5008 Defects.

(a) General. The factor of defe cts refers to the degree of freedom from particles of peel in peeled styles; broken skins and broken or distorted preformed shells in whole baked, whole stuffed, and halves stuffed styles; primary and secondary rootlets, fibrous ends, discolored areas, and corky areas, or from other defects that detract from the appearance or edibility of the unit or product.

(b) "A" classification. Frozen sweetpotatoes of any style that are practically free from defects may be given a score of 36 to 40 points. Practica lly free from defects has the following meaning for the applicable styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell is not broken nor the shell distorted to any noticeable extent other than in the opening in whole stuffed style; and the units are practically free from primary and secondary rootlets, internal fibers, internal corky areas, and any other defects which do not affect materially the appearance or the edibility of the product.

(2) Whole peeled; halves peeled; mashed. T he product may contain not more than a slight amount of particles of peel, primary and secondary rootlets, untrimmed fibrous ends, discolored areas, corky areas, and any other defects which do not affect materially the appearance or the edibility of the pr oduct.

(3) All other styles. The aggregate weight of all defective units does not exceed 5 percent, by weight, of all the units. One unit in a container is permitted to be defective if such unit exceeds the allowance of 5 percent, by weight : Provided

, That in all containers comprising the sample such defective units do not exceed 5 percent, by weight, of all the units, and the overall appearance and edibility of the product is not materially affected by the presence of defective units.

(c) "B" classifi cation . If the frozen sweetpotatoes of any style are reasonably free from defects, a score of 32 to 35 points may be given. Frozen sweetpotatoes 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 free from defects has the following meaning for the applicable styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell may be broken

or the shell distorted to some extent other than in the opening in whole stuffed style; and the units are reasonably free from primary and secondary rootlets, internal fibers, internal corky areas, and any other defects which do not affect seriously the appearance or edibility of the product.United States Standards for Grades of Frozen Sweetpotatoes ( August 29 , 2013 )

9 (2) Whole pe eled; halves peeled; mashed. The product may contain no more than a moderate amount of particles of peel, primary or secondary rootlets, untrimmed fibrous ends, discolored areas, corky areas, and any other defects which do not affect seriously the appeara nce or edibility of the product.

(3) All other styles. The aggregate weight of all defective units does not exceed 10 percent, by weight, of all the units. One unit in a container is permitted to be defective if such unit exceeds the allowance of 10 per cent, by weight: Provided, That in all containers comprising the sample such defective units do not exceed 10 percent, by weight, of all the units, and the overall appearance and edibility of the product is not seriously affected by the presence of

defect ive units.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (c) 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)

.

§52.5009 Character.

(a) General. The factor of character refers to the texture or consistency and condition of the flesh, the degree of freedom from pithy units and tough or coarse fibers, the uniformity of tenderness of the frozen sweetpotatoes after heating in a suitable manner, and the tendency of the frozen sweetpotatoes (except for mashed style) to retain their apparent original conformation and size without disintegration.

(b) "A" classification. Frozen sweetpotatoes t hat possess a good character may be given a score of 18 to 20 points. Good character and consistency has the following meaning for the applicable styles:

(1) Whole baked. The flesh is not soggy or dry and is practically free from tough

or coarse interna l fibers.

(2) Whole stuffed; halves stuffed; mashed. The mass or stuffing possesses a uniformly smooth texture and consistency and is free from lumps and tough

or coarse fibers.

(3) All other styles. The units possess a uniformly smooth texture, are

p ractically free from tough or coarse fibers, and may be firm to soft but hold their apparent original conformation and size without material disintegration.

(c) "B" classification. If the frozen sweetpotatoes possess a reasonably good character, a score of 16 or 17 points may be given. Reasonably good character and consistency has the following meaning for the applicable styles:United States Standards for Grades of Frozen Sweetpotatoes ( August 29 , 2013 )

10 (1) Whole baked. The flesh is not excessively dry and is reasonably free from tough or coarse internal fibers.

(2) Whole stu ffed; halves stuffed; mashed. The texture and consistency of the mass or stuffing may be coarse and stiff but practically free from lumps, and not more than a few tough or coarse fibers may be present.

(3) All other styles. The units possess a reasonabl y uniform smooth texture, are reasonably free from tough or coarse fibers, and 75 percent, by weight, or

more of the units hold their apparent original conformation and size without material disintegration.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule)

.

§52.5010 Preparation by heating

.

Prepared by heating in a suitable manner means by either of the following applicable

methods:

(a) Oven method. (Applicable to any style.)

(1) Place the product and packing media, if any, in a shallow pan (or use the open

carton if suitable for heatin g) of sufficient size so that the product may be spread

to a uniform thickness of not more than 1

- 1/2 inches; and

(2) Place pan (or open carton) and frozen contents into properly ventilated oven, preheated to 375 degrees F., and allow to remain 30 minutes or longer until the interior portions of the larger units are thoroughly heated and cooked; or

(b) Pot method. (Not applicable to baked and stuffed styles) . Place the product while still in the frozen state in a stainless steel cooking utensil and add enough water to cover the product. Bring to a boil, cover, and simmer until the larger units are thoroughly cooked.

§52.5011 Ascertaining the grade of a lot.

The grade of a lot of frozen sweetpotatoes covered by these standards is determined by the proc edures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (7 CFR 52.1 through 52.83).