Asparagus
94. (1) The grades for asparagus for processing are as follows: 1. Select Grade, consisting of spears that are fresh and not badly misshapen, not more than 5 ½ inches nor less than 5 inches in length and not less than three-eighths of an inch in diameter, and that are free from, i. tips that are so spread or branched that they show a seedy appearance in any part thereof, ii. broken tips, iii. white butts, iv. damage, and v. decay. 2. No. 1 Grade, consisting of spears that are fresh and not badly misshapen, not more than seven inches nor less than 4 ½ inches in length, not less than one-quarter of an inch in diameter, when measured at a point 4 ½ inches from the extreme tip and that are free from, i. broken tips, ii. white butts, iii. damage, and iv. decay. 3. No. 2 Grade, consisting of spears that are fresh and not badly crooked, not more than 10 inches in length and not less than one-quarter of an inch in diameter, and that are free from, i. badly broken tips, ii. white butts, iii. damage caused by dirt or freezing, iv. serious damage, and v. decay. R.R.O. 1990, Reg. 378, s. 94 (1). (2) In subsection (1), “badly broken tips” means spears with more than the extreme tip missing so that the shape or general appearance of the tip is seriously affected; “badly crooked” means, (a) deformed by abnormal growth of flat spears or tips, or (b) curled or badly deformed tips; “badly misshapen” means flattened or crooked or otherwise deformed to an extent that materially affects the quality of spears for canning or freezing, but does not include the following defects, (a) slightly flat with rounded or oval sides and a normal tip, and (b) crooks, other than sharp crooks, that may be straightened without breaking after blanching; “broken tips” means spears with more than the extreme tip missing so that the shape or general appearance of the tip is affected; “damage” means any injury or defect that affects the quality of spears for canning or freezing and includes, (a) tips that are spread or branched so that any portion of the upper two-thirds of the tip shows a readily apparent seedy appearance or that have more than two seed stems showing above the bracts on the remaining portion of the tip, known as spreading tips, (b) doubles that affect the shape of the spear or show a hollow opening in the centre of the spear, (c) dirt or sand embedded in the tip or under the bracts that cannot be removed in the process of washing, (d) damage by freezing as shown by watery, glazed or discoloured appearance or more than slight whitish or blanched appearance, (e) insect injury by scarring of more than one-quarter of an inch in diameter in the aggregate or due to insect eggs or larvae on the spear, where the damage appreciably affects the appearance of the spear, (f) mechanical injury or longitudinal growth scarring in the upper 4 1/2 inches of the spear of a more than superficial nature and corky or fibrous, and (g) disease having more than two discoloured bracts or scales resulting from rust; “fresh” means not limp, flabby or badly wilted; “serious damage” means any injury or defect that seriously affects the quality of spears for canning or freezing and includes, (a) tips having tip branches that exceed three-quarters of an inch in length exclusive of head and that are badly spreading, (b) doubles that show a hollow opening in the centre of the spear, (c) disease resulting from rust that causes discolouration of more than four bracts, (d) insect injury due to insect eggs or larvae on the spear, and (e) mechanical damage that causes scars and longitudinal growth scarring in the upper 7 ½ inches of the spear of a more than superficial nature and corky or fibrous; “white butts” means butts that show on the spear at the extreme butt and a white colour, (a) that completely encircles the spear and is in excess of one- quarter of an inch in height, or (b) that does not completely encircle the spear but is in excess of one-half of an inch in height. R.R.O. 1990, Reg. 378, s. 94 (2). (3) For variations incidental to harvesting, grading and handling of asparagus for processing, the following tolerances by weight shall be allowed: 1. For Select Grade, i. 6 per cent that does not meet the length and diameter requirements of the grade, and ii. 5 per cent for other grade defects of which not more than 1 per cent may be for decay. 2. For No. 1 Grade, i. 6 per cent that does not meet the length and diameter requirements of the grade, and ii. 10 per cent for other grade defects of which not more than 5 per cent may be for insect eggs and larvae and not more than 1 per cent may be for decay. 3. For No. 2 Grade, i. 2 per cent less than one-quarter of an inch in diameter and 6 per cent more than 10 inches in length, and ii. 10 per cent for grade defects of which not more than 5 per cent may be for insect eggs and larvae and not more than 1 per cent may be for decay. R.R.O. 1990, Reg. 378, s. 94 (3). Beans