jswizzle3737/ontario_laws_and_regs huggingface dataset:
Tomatoes (Greenhouse)
92. (1) The processed fruit, vegetables and sweet corn and the fruit, vegetable and sweet corn products referred to in subsections (3) and (4) are designated as farm products. R.R.O. 1990, Reg. 378, s. 92 (1). (2) In this section, “canned” means packed in a hermetically sealed container. R.R.O. 1990, Reg. 378, s. 92 (2). (3) No person shall pack, transport, ship, advertise, sell or offer for sale any of the following fruit, vegetables or fruit or vegetable products that have been processed in Ontario unless the container is marked “Canada Fancy”, “Canada Choice”, “Canada Standard” or “Substandard”: 1. Canned Apples other than Apple Juice or Apple Sauce. 2. Canned Apricots. 3. Canned Asparagus. 4. Canned Beans. (Green or Wax). 5. Canned Beans. (Lima). 6. Canned Beets. 7. Canned Berries. (Including Raspberries, Blackberries, Boysenberries, Currants, Gooseberries, Logan Berries, Lawtonberries and Thimbleberries.) 8. Canned Blueberries. 9. Canned Carrots. 10. Canned Cherries. 11. Canned Corn. 12. Canned Fruit Cocktail. 13. Canned Fruits for Salad. 14. Canned Fruit Salad. 15. Canned Mushrooms. (Other than pieces and stems.) 16. Canned Peas. 17. Canned Peas and Carrots. 18. Canned Peaches. 19. Canned Pears. 20. Canned Plums and Prune Plums. 21. Canned Sweet Potatoes. 22. Canned White Potatoes. 23. Canned Pumpkin and Squash. 24. Canned Spinach. 25. Canned Squash. 26. Canned Strawberries. 27. Canned Tomatoes. (Other than Stewed Tomatoes, Tomato Juice, Tomato Puree, Tomato Paste, Tomato Catsup, Tomato Chili Sauce or Tomato Sauce.) R.R.O. 1990, Reg. 378, s. 92 (3). (4) No person shall pack, transport, ship, advertise, sell or offer for sale any of the following fruit, vegetables and sweet corn or fruit, vegetable or sweet corn products that have been processed in Ontario unless the container is marked “Canada Fancy”, “Canada Choice” or “Substandard”: 1. Apple Juice. 2. Concentrated Apple Juice. 3. Apple Juice from Concentrate. 4. Apple Sauce. 5. Dried or Dehydrated Apples. 6. Frozen Apples. 7. Frozen Concentrated Apple Juice. 8. Frozen Apricots. 9. Frozen Asparagus. 10. Frozen Beans. (Green and Wax.) 11. Frozen Beans. (Lima.) 12. Frozen Berries. (Including Raspberries, Blackberries, Boysenberries, Lawtonberries, Thimbleberries.) 13. Dried Blueberries. 14. Frozen Blueberries. 15. Frozen Broccoli. 16. Frozen Brussels Sprouts. 17. Frozen Melon Balls and Cantaloup. 18. Frozen Carrots. 19. Frozen Cauliflower. 20. Frozen Cherries. 21. Frozen Corn. 22. Frozen Fruit Cocktail. 23. Frozen Fruits for Salad. 24. Frozen Fruit Salad. 25. Frozen Leafy Greens. (Other than Spinach.) 26. Frozen Mixed Vegetables. 27. Frozen Peas. 28. Frozen Peas and Carrots. 29. Frozen Peaches. 30. Frozen French Fried Potatoes. 31. Frozen Rhubarb. 32. Canned Sauerkraut. 33. Frozen Spinach. 34. Frozen Squash. 35. Frozen Strawberries. 36. Tomato Juice. 37. Concentrated Tomato Juice. R.R.O. 1990, Reg. 378, s. 92 (4); O. Reg. 331/08, s. 15. PART IX   FRUIT AND VEGETABLES FOR PROCESSING GRADE STANDARDS Apples
Apples
93. (1) The following grade names for apples for processing purposes and the grades, standards and tolerances therefor, established under the Canada Agricultural Products Act, are hereby adopted in whole: 1. Canada No. 1 (Peelers) Grade. 2. Canada No. 2 (Peelers) Grade. R.R.O. 1990, Reg. 378, s. 93. (2) A reference in this section to anything established under the Canada Agricultural Products Act is a reference to that thing established by that Act or the regulations made under it, as amended from time to time. O. Reg. 331/08, s. 16. Asparagus
Beans
95. The grade for green and wax beans for processing is as follows: 1. No. 1 Grade, consisting of fresh picked, well formed, tender green or wax beans, medium sized for the variety, and free from beans that are, i. large, seedy, shrivelled or rusty, ii. damaged by disease or insects, or iii. heated. R.R.O. 1990, Reg. 378, s. 95. Beets
Beets
96. (1) The grade for beets for processing is as follows: 1. Ontario No. 1 Grade, consisting of beets that are, i. of similar varietal characteristics, ii. not soft, shrivelled or woody in texture, iii. free from rings that have a white tint, iv. not rough or seriously misshapen, v. reasonably clean, vi. free from decay, vii. free from frost injury, viii. free from areas of flesh that are materially darker in colour than the remainder of the flesh, ix. free from damage caused by cuts, growth cracks, insects or mechanical or other means that results in a loss to a beet of more than 5 per cent by weight when such damage is trimmed from the beet, and x. trimmed so that the tops do not exceed three-eighths of an inch in length and are not trimmed into the shoulder. R.R.O. 1990, Reg. 378, s. 96 (1). (2) Unless the diameter size ranges of the beets are otherwise specified in a contract of sale, beets for processing shall be packed in accordance with the following diameter size ranges: 1. 1 inch to 1¼ inches. 2. 1 ¼ inches to 1 ¾ inches. 3. 1 ¾ inches to 2 ½ inches. 4. 2 ½ inches to 4 ½ inches. R.R.O. 1990, Reg. 378, s. 96 (2). (3) Tolerances by weight for variations incidental to commercial grading and handling of beets for processing shall be not more than, (a) 5 per cent below the diameter size ranges referred to in subsection (2); (b) 5 per cent above the diameter size ranges referred to in subsection (2); (c) 2 per cent affected by decay; and (d) 5 per cent affected by grade defects that are not referred to in clauses (a) and (b) but including that referred to in clause (c). R.R.O. 1990, Reg. 378, s. 96 (3). Cabbages
Cabbages
97. (1) The grade for cabbages for processing is as follows: 1. Ontario No. 1 Grade, consisting of cabbages that are, i. free from heads that yield more than slightly to pressure, ii. trimmed so that, (A) the butts do not exceed one-half of an inch in length, and (B) there are not more than five wrapper leaves on any one head of cabbage, iii. free from seed stems, iv. free from decay, v. free from damage caused by bursting, freezing, disease, birds, insects, discolouration or by mechanical or other means that results in a loss to a head of cabbage of more than 5 per cent by weight when such damage is trimmed from the head of cabbage, vi. composed of individual heads that are of a minimum weight of 3 ½ pounds and a minimum diameter of 5 ½ inches, and vii. free from insects and worms. R.R.O. 1990, Reg. 378, s. 97 (1). (2) Tolerances by count for variations incidental to commercial grading and handling of cabbages for processing shall be not more than, (a) 3 per cent affected by decay; (b) 10 per cent having grade defects including decay; and (c) 3 per cent affected by insects and worms. R.R.O. 1990, Reg. 378, s. 97 (2). Carrots
Carrots
98. (1) The grade for carrots for processing is as follows: 1. No. 1 Grade, consisting of carrots that are, i. of similar varietal characteristics, ii. not seeders, iii. firm but not woody, iv. well shaped, fairly smooth, well trimmed and reasonably clean, v. free from serious damage caused by sprouts, secondary growth, cuts, growth cracks, disease, sunburn, insects or rodents or by mechanical or other means, and vi. free from decay, frost injury, hollow hearts and tainted flavour. R.R.O. 1990, Reg. 378, s. 98 (1). (2) In subsection (1), “fairly smooth” means not rough, forked, misshapen or covered with rootlets; “firm” means not soft, flabby or shrivelled; “of similar varietal characteristics” means of the same general type; “reasonably clean” means that the general appearance is not seriously affected and individual carrots are not caked with dirt; “seeders” means carrots that have a yellow centre, are tough and have no definite core; “serious damage” means damage that seriously affects the appearance of the carrot and that causes a loss of more than 10 per cent of the total weight of the carrot; “well shaped” means having the shape characteristic of the variety; “well trimmed” means that the tops are trimmed to not more than one-half of an inch in length. R.R.O. 1990, Reg. 378, s. 98 (2). (3) Tolerances by weight for variations incidental to grading and handling of carrots for processing are, (a) 2 per cent for decay; and (b) 6 per cent in the aggregate for other grade defects. R.R.O. 1990, Reg. 378, s. 98 (3). Cherries
Cherries
99. (1) The grade for sour cherries for processing is as follows: 1. No. 1 Grade, consisting of cherries that are, i. sound, mature, hand-picked, clean, of one variety, of good colour, well formed and of fair size for the variety, ii. free from decay, worms, pulled pits, doubles, sun-scald, stems, dirt or other foreign matter, iii. free from insect injury and disease, iv. free from softness, shrivelling and bruises, v. free from rain cracks or other skin breaks that exceed one-eighth of an inch in length other than a very thin line encircling the stem end of the cherry, vi. free from superficial scars, hail marks, wind whip, limb rub, russeting and similar discolouration or scars that affect an aggregate area per cherry exceeding one-eighth of an inch in diameter, vii. free from any scars that materially discolour the flesh, viii. of a minimum size of five-eighths of an inch in diameter, and ix. free from any damage, injury or defect or a combination thereof that is not referred to in subparagraph v, vi or vii and that materially affects their quality for canning or freezing. R.R.O. 1990, Reg. 378, s. 99 (1). (2) Subject to subsection (3), the minimum colour of sour cherries for processing shall be determined by a “B” or “No. 3” plastic colour comparator. R.R.O. 1990, Reg. 378, s. 99 (2). (3) Where a processor enters into a contract for sour cherries for processing with a grower thereof, the processor shall specify in the contract which type of colour comparator will be used. R.R.O. 1990, Reg. 378, s. 99 (3). (4) Tolerances by count or weight for variations incidental to commercial grading and handling of sour cherries for processing shall be not more than, (a) 1 per cent affected by decay or worms; (b) 5 per cent having the same grade defect; and (c) 8 per cent having grade defects of any kind including those referred to in clauses (a) and (b). R.R.O. 1990, Reg. 378, s. 99 (4).
Cherries
100. (1) The grade for sweet cherries for processing is as follows: 1. No. 1 Grade, consisting of cherries that are, i. sound, mature, hand-picked, clean, of one variety, of good colour, well formed and of fair size for the variety, ii. free from decay, worms, pulled pits, doubles, sun-scald, stems, dirt or other foreign matter, iii. free from insect injury and disease, iv. free from softness, shrivelling and bruises, v. free from rain cracks or other skin breaks that exceed one-eighth of an inch in length other than a very thin line encircling the stem end of the cherry, vi. free from superficial scars, hail marks, wind whip, limb rub, russeting and similar discolouration or scars that affect an aggregate area per cherry exceeding one-eighth of an inch in diameter, vii. free from any scars that materially discolour the flesh, viii. in the case of sweet cherries that are processed for canning, of a minimum diameter of three-quarters of an inch, and ix. free from any damage, injury or defect or a combination thereof that is not referred to in subparagraph v, vi or vii and that materially affects their quality for canning or freezing. R.R.O. 1990, Reg. 378, s. 100 (1). (2) The minimum colour of sweet cherries for processing shall be determined by a “No. 6” plastic colour comparator. R.R.O. 1990, Reg. 378, s. 100 (2). (3) Tolerances by count or weight for variations incidental to commercial grading and handling of sweet cherries for processing shall be not more than, (a) 1 per cent affected by decay or worms; (b) 5 per cent having the same grade defect; and (c) 8 per cent having grade defects of any kind including those referred to in clauses (a) and (b). R.R.O. 1990, Reg. 378, s. 100 (3).
Cherries
101. (1) The grade for brine cherries for processing is as follows: 1. No. 1 Grade, consisting of cherries that are, i. sound, mature, hand-picked, clean, of one variety, of good colour, well formed and of fair size for the variety, ii. free from decay, worms, pulled pits, doubles, sun-scald, dead stems, dirt or other foreign matter, iii. free from insect injury and disease, iv. free from softness, shrivelling and bruises, v. free from rain cracks or other skin breaks that exceed one-eighth of an inch in length other than a very thin line encircling the stem end of the cherry, vi. free from superficial scars, hail marks, wind whip, limb rub, russeting and similar discolouration or scars that affect an aggregate area per cherry exceeding one-eighth of an inch in diameter, vii. free from any scars that materially discolour the flesh, viii. of a minimum size of nine-sixteenths of an inch in diameter, and ix. free from any damage, injury or defect or a combination thereof that is not referred to in subparagraph v, vi or vii and that materially affects their quality for canning or freezing. R.R.O. 1990, Reg. 378, s. 101 (1). (2) Tolerances by count or weight for variations incidental to commercial grading and handling of brine cherries for processing shall be not more than, (a) 1 per cent affected by decay or worms; (b) 5 per cent having the same grade defect; and (c) 8 per cent having grade defects of any kind including those referred to in clauses (a) and (b). R.R.O. 1990, Reg. 378, s. 101 (2).
Cherries
102. In sections 99, 100 and 101, “double” means a cherry that has the appearance of attached twin cherries; “mature” means having reached the state of maturity at which the pit will separate cleanly from the flesh. R.R.O. 1990, Reg. 378, s. 102. Peaches
Peaches
103. (1) The grade for peaches for processing is as follows: 1. No. 1 Grade, consisting of peaches that are, i. uniformly mature, ripe or firm, not soft or hard, well formed, sound, clean, hand-picked, of good colour and of one variety, ii. free from decay, worms, disease, skin punctures or skin breaks, growth cracks, split pits and gum, iii. free from damage by insects, iv. free from damage caused by russeting and limb rub that affects an aggregate area per peach that exceeds 5 per cent of the surface area of the peach, v. free from damage caused by hail marks and bruises other than such slight bruises as are incidental to the grading, packing and handling of peaches, and vi. free from any damage, injury or defect that causes such waste as to not yield, after trimming, two well formed halves, or that materially affects the quality of the peach. R.R.O. 1990, Reg. 378, s. 103 (1). (2) In this section, “firm” means fairly solid but yielding very slightly to moderate pressure; “ripe” means yielding readily to moderate pressure; “soft” means, with respect to peaches that are not clingstone peaches, over-ripe, possessing very little resistance to slight pressure and having reached a stage of growth that is too far advanced to be desirable for processing; “well formed” included being capable of yielding two well shaped halves. R.R.O. 1990, Reg. 378, s. 103 (2). (3) Tolerances by count for variations incidental to commercial grading and handling of peaches for processing shall be not more than, (a) 3 per cent affected by decay; (b) 5 per cent having the same grade defect; and (c) 10 per cent having grade defects of any kind including those referred to in clauses (a) and (b). R.R.O. 1990, Reg. 378, s. 103 (3). Pears
Pears
104. (1) The grade for pears for processing is as follows: 1. No. 1 Grade, consisting of pears that are, i. mature, hand-picked, sound, firm, well formed, capable of yielding two well shaped halves and of one variety, ii. free from scald, hard end, black end, internal breakdown, decay, worms, drought, spots, sooty blotch and ink spots, and iii. free from damage that cannot be completely removed in the ordinary process of paring the pears for commercial use and that is caused by, (A) bruises, (B) russeting that is not characteristic of the variety and that affects an aggregate area per pear that exceeds 5 per cent of the surface area of the pear, (C) insect injury, (D) limb rub or leaf marks, other than limb rub or leaf marks of a russet character that do not harm the quality of the pear, (E) hail marks, (F) sun-scald or spray burns, other than sun-scald or spray burns that have only slightly changed the normal colour of the pear and have caused no blistering or cracking of the skin, (G) skin punctures, (H) insects, other than leaf roller injury that is not more than one-half of an inch in diameter and does not deform the pear, (I) disease. R.R.O. 1990, Reg. 378, s. 104 (1). (2) The firmness for No. 1 Grade pears for processing of the Bartlett variety shall be not less than sixteen pounds and not more than twenty pounds as indicated by a pressure tester having a five-sixteenths of an inch plunger. R.R.O. 1990, Reg. 378, s. 104 (2). (3) Tolerances by count for variations incidental to commercial grading and handling of pears for processing shall not be more than, (a) 1 per cent affected by worms; (b) 3 per cent over-mature; (c) 5 per cent having the same grade defect; and (d) 10 per cent having grade defects of any kind including those referred to in clauses (a), (b) and (c). R.R.O. 1990, Reg. 378, s. 104 (3). Plums and Fresh Prunes
Plums and Fresh Prunes
105. (1) The grade for plums and fresh prunes for processing is as follows: 1. No. 1 Grade, consisting of plums or prunes that are, i. well formed, mature, clean, of good colour and of one variety, ii. free from plum rot, decay, insect injury, leaf marks, doubles, sun-scald where the softening or collapse of the flesh is apparent, russeting and disease, iii. free from skin breaks that are not healed other than those that are caused by pulled stems and do not extend beyond the stem basin, iv. free from heat injury that is extensive or not light in colour, v. free from sunburn that has materially changed the normal colour of the plum or prune or that has caused the skin to blister or crack, vi. free from growth cracks, vii. free from split pits, viii. free from drought spots and gum spots, ix. free from insects, x. free from bruising other than slight bruising incidental to grading and handling of plums and prunes, xi. free from hail marks or other similar depressions or scars that are not shallow or superficial or that affect an aggregate area per plum or prune exceeding one-quarter of an inch in diameter, xii. free from any combination of two or more of the defects referred to in subparagraph iii, iv, v, vi, vii, viii, ix, x or xi the seriousness of which exceeds the tolerance prescribed for any one defect in the combination, and xiii. free from any damage, injury or defect or a combination thereof that is not referred to in subparagraph iii, iv, v, vi, vii, viii, ix, x or xi and that materially affects their appearance, edibility or processing quality. R.R.O. 1990, Reg. 378, s. 105 (1). (2) In subsection (1), “double” means a plum or a prune that has the appearance of attached twin plums or prunes. R.R.O. 1990, Reg. 378, s. 105 (2). (3) Tolerances by count for variations incidental to commercial grading and handling of plums and fresh prunes for processing shall be not more than, (a) 3 per cent affected by decay; (b) 4 per cent having the same grade defects; and (c) 8 per cent having grade defects of any kind including those referred to in clauses (a) and (b). R.R.O. 1990, Reg. 378, s. 105 (3). (4) Plums or fresh prunes in a lot do not meet the requirements for No. 1 Grade plums or fresh prunes for processing where, (a) a contract between a grower and a processor for the plums or fresh prunes for processing provides that the plums or fresh prunes shall be without stems; and (b) more than 4 per cent of the plums or fresh prunes in the lot have stems attached. R.R.O. 1990, Reg. 378, s. 105 (4). Tomatoes for Processing
Tomatoes for Processing
106. (1) All tomatoes for processing contracted by a processor under an order of The Farm Products Marketing Board shall be bought from a grower on a graded basis. R.R.O. 1990, Reg. 378, s. 106 (1). (2) Every contracted load delivered to a processor licensed under the Farm Products Marketing Act and the regulations made thereunder shall be graded by an inspector or grader or by a person employed by the Ministry. R.R.O. 1990, Reg. 378, s. 106 (2).