reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.10 - Pascal celery standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality celery shall be stalks of celery of
				  similar varietal characteristics which are well developed, well formed, clean,
				  well trimmed, compact; free from blackheart, brown stem, soft rot and doubles.
				  The celery is also free from damage caused by freezing, growth cracks,
				  horizontal cracks, pithy branches, seedstems, suckers, wilting, blight, other
				  diseases, insects or mechanical or other means.
(b) Definitions.
(1) Stalk means an individual
				  plant.
(2) Similar varietal
				  characteristics means that the stalks in any package have the same general
				  appearance and character of growth.
(3) Well developed means that the branches
				  are of good width and thickness in relation to the length of midribs and type
				  of celery and that the heart branches are of reasonable number, length and
				  stockiness.
(4) Well formed means
				  that the branches are fairly straight and not more than slightly curved or
				  twisted.
(5) Clean means that the
				  stalk is practically free from dirt or other foreign material. Stalks shall be
				  permitted to have a small amount of dirt on the inside of the branches or in
				  the heart branches which cannot be removed by good commercial methods of
				  washing.
(6) Well trimmed means
				  that not more than two relatively thin, short or spindly, or coarse and fibrous
				  outer branches remain; that the main root has been cut off so as not to extend
				  more than 1 1/2 inches below the point of attachment of the lowest outer
				  branch; that secondary rootlets are not of such number or length as to
				  materially affect the appearance of the stalk; and, that the appearance is not
				  materially affected by the presence of discolored leaves or by excessive
				  removal of leaves or portions of leaves.
(7) Compact means that the branches on the
				  stalk are fairly closetogether throughout most of their length.
(8) Average midrib length means the average
				  length of all the branches in the outer whorl measured from the point of
				  attachment at the base to the first node.
(9) Branch means the leaf of a stalk and
				  consists of the edible stem-like portion and the tops or leaf blades.
(10) Length of stalk means the distance from
				  where the root is cut off to a point which represents the average length of the
				  longest branches.
(11) Diameter
				  means the greatest dimension of the stalk measured at a point two inches above
				  the point of attachment of the lowest outer branch to the base.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.13 - Muenster, monterey jack and brick cheese standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General. The determination of the Seal of
				  Quality grade of muenster, monterey jack and brick cheese, shall be on the
				  basis of rating (A) flavor, (B) body and texture, (C) color, (D) finish and
				  appearance. The rating of each quality factor shall be established on the basis
				  of characteristics present in cheese from any sample. The final grade shall be
				  established on the basis of the lowest rating of any one of the quality
				  characteristics. Muenster, monterey jack and brick labeled with the Seal of
				  Quality must meet the fat and moisture standards as set forth in 1 NYCRR Part
				  17, sections 17.51, 17.53 and 17.62. Seal of Quality muenster, monterey jack
				  and brick shall conform to the following requirements and standards:
(1) Flavor. Shall possess desirable and
				  pleasing flavor and odor characteristics. It may not possess bitter, whey
				  taint, sulfide, rancid and yeasty flavors to any degree. It may possess feed,
				  acid, unclean, fruity and foreign types of flavors to a degree detectable only
				  upon critical examination. Fresh cheese of this grade shall not possess any
				  detectable off flavors.
(2) Body
				  and texture. Cheese of this grade may be slightly weak bodied, but must have a
				  smooth texture. A sample drawn for inspection shall be reasonably close, with
				  no large, connecting or ragged openings, and shall be practically free of gas
				  holes or slits.
(i) When cheese of this grade
				  is worked, it shall breakdown to a cohesive, waxy or semi-glossy consistency
				  and shall be free of pronounced rough, grain-like or mealy
				  appearance.
(ii) Monterey jack
				  cheese of this grade shall conform to subparagraph (i) of this paragraph except
				  that it may be slightly open.
(iii)
				  Muenster and brick cheese of this grade shall conform to subparagraph (ii) of
				  this paragraph except that it may have numerous small mechanical openings
				  distributed throughout the cheese.
(iv) When triers are used to draw samples,
				  plugs shall be full and unbroken.
(3) Color. May be colored or uncolored, but
				  if colored, it shall be uniform throughout, with the exception of orange rind
				  muenster, which may possess seaminess and waviness to a slight
				  degree.
(4) Finish and appearance.
				  Rindless. The wrapper or covering shall adequately and securely envelop the
				  cheese, be neat, unbroken and fully protect the surface but may be slightly
				  wrinkled. The cheese shall be free from huffing but may be slightly lopsided.
				  There shall be no indications that mold has entered the cheese.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.16 - Egg standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality eggs must be produced and packed in New
				  York State.
(b) Quality. Seal of
				  Quality eggs shall consist of a combination of Grades AA and A quality eggs.
				  Eggs will be graded according to the U.S.D.A. Regulations Governing the Grading
				  of Shell Eggs and United States Standards, Grades, and Weight Classes for Shell
				  Eggs, ( 7 CFR part 56). Additionally, each lot of eggs shall meet the following
				  requirements:
(1) Eggs identified with NYS
				  Grade AA, US Grade AA or Grade AA.
(i) Origin.
				  Each lot shall contain at least 87 percent AA quality eggs. Each sample case
				  shall contain at least 77 percent AA quality. The maximum tolerance of 13
				  percent which may be below AA quality may consist of A or B quality in any
				  combination except that, within the tolerance for B quality not more than one
				  percent are B quality due to air cells over 3/8 inch, blood spots (aggregating
				  not more than 1/8 inch in diameter), or serious yolk defects; not more than
				  0.50 percent leakers, dirties and loss (due to meat or blood spots) in any
				  combination except that such loss may not exceed 0.30 percent. No other types
				  of loss and no more than five percent checks are permitted. No individual
				  sample case may contain more than nine percent checks.
(ii) Destination. Each lot shall contain at
				  least 72 percent AA quality eggs. Each sample case shall contain at least 62
				  percent AA quality eggs. In the remaining tolerance of 28 percent, at least 10
				  percent shall be A quality and the remainder B quality, except that, within the
				  tolerance for B quality not more than one percent may be B quality due to air
				  cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in
				  diameter), or serious yolk defects; and not more than 0.50 percent leakers,
				  dirties and loss (due to meat or blood spots) in any combination except that
				  such loss may not exceed 0.30 percent. No other types of loss and no more than
				  seven percent checks are permitted. No individual sample case may contain more
				  than 10 percent checks.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.17 - Grape standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality grapes shall be bunches of grapes of
				  one variety (except when designated as assorted varieties) which are mature and
				  well colored. The berries are firm, firmly attached to capstems, and are not
				  split, shattered, crushed, dried or wet, and are free from decay, mold, mildew,
				  berry moth, russeting and hail, and free from damage caused by freezing,
				  disease, insects or other means.
(b) Definitions.
(1) Mature means that the grapes are juicy,
				  palatable and have reached that stage of development at which the skin or the
				  berry easily separates from the pulp. Frozen or slightly frosted stock is not
				  to be confused with mature stock.
(2) Firm means that the berry is reasonably
				  turgid and does not yield more than slightly to moderate pressure.
(3) Well colored means that the berries show
				  full color characteristics of the variety.
(4) Shattered means that the berry is
				  separated from the bunch and may or may not have the capstem
				  attached.
(5) Compact means that
				  the bunches are well filled and have no open spaces.
(6) Fairly compact means that the bunches are
				  well filled but that the berries are not closely spaced as in compact
				  bunches.
(7) Damage means any
				  specific defect described in this section; or an equally objectionable
				  variation of this defect, any other defect, or any combination of defects which
				  materially detracts from the appearance or the edible or shipping quality or
				  the individual berry or the bunch as a whole. The following specific defects
				  shall be considered as damage:
(i) Mildew.
				  When detracting from the appearance of the individual berry or the bunch as a
				  whole. Berries on the inside of the bunch which show only slight traces of
				  mildew are not considered damaged.
(ii) Spray residue. When the residue is heavy
				  enough to more than slightly detract from the appearance of the
				  bunch.
(8) Serious
				  damage means any defect or combination of defects, which seriously detracts
				  from the appearance or edible or shipping quality of the individual berry or
				  the bunch as a whole. The following specific defect shall be considered as
				  serious damage:
(i) Spray residue. When the
				  residue is heavy enough to more than moderately detract from the appearance of
				  the bunch.
(9) Desirable
				  market appearance means that individual berries or bunches are generally free
				  from readily visible defects or imperfections which more than slightly detract
				  from the appearance of the grapes.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.18 - Grape juice standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality grape juice shall be exclusively
				  derived from grapes grown in New York State and said products shall be in
				  compliance with applicable trademark rules and regulations, and the following
				  product and processing facility requirements.
(b) Definitions.
(1) Absence of defects means to the degree of
				  freedom from sediment and other residue, from tartrate crystals, from particles
				  of pulp, from particles of seed and from any other defects.
(2) Practically free from defects means that
				  the grape juice may possess a slight amount of sediment and residue of an
				  amorphous nature; may possess not more than a trace of sediment and residue of
				  a nonamorphous nature; is practically free from tartrate crystals; and is free
				  from particles of skin, particles of pulp, particles of seed and from any other
				  defects.
(3) Good flavor means that
				  the flavor is a distinct and normal flavor, typical of well-matured grapes and
				  that the grape juice is free from any trace of scorching, caramelization, and
				  objectionable flavors and objectionable odors of any kind. To score in this
				  classification grape juice shall meet the following additional requirements:
(i) Brix: Not less than 15.0
				  degrees.
(ii) Acid: Not less than
				  0.60 grams per 100 ml. nor more than 1.20 grams per 100 ml., calculated as
				  tartaric.
(iii) Brix-acid ratio:
				  Not less than 18 to 1 nor more than 28 to 1.
(iv) Except: Types II and III grape juice
				  which fails to meet the requirement for brix shall be allowed to test not less
				  than 13.0 degrees brix provided that the acid is not less than 0.60 grams per
				  100 ml. nor more than 1.20 grams per 100 ml. calculated as tartaric acid and
				  provided further that the brix acid ratio shall be not less than 18 to 1 nor
				  more than 28 to 1.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.19 - Iceberg lettuce standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
General.
New York State Seal of Quality iceberg lettuce shall be
					 heads of lettuce that are of similar varietal characteristics, fresh, green,
					 not soft, not burst; free from decay, worm injury, russet spotting, doubles;
					 free from damage by tipburn, downy mildew, field freezing, discoloration, or
					 any other cause. Each head shall be fairly well trimmed.
(b)
Definitions.
(1)
Similar varietal
				  characteristics
means that the heads in any container have the same
				  characteristic leaf growth. For example, lettuce of the Iceberg and Big Boston
				  types shall not be mixed.
(2)
Fresh
means that the head as a whole has normal succulence and
				  the wrapper leaves and the outermost head leaves are not more than slightly
				  wilted.
(3)
Green
means that one-half or more of the exterior surface of the head, exclusive of
				  the wrapper leaves, has at least a light green color.
(4)
Burst
means that the
				  head is split or broken open.
(5)
Doubles
means two heads on the same stem.
(6)
Closely trimmed
means
				  that the butt is trimmed off closely below the point of attachment of the outer
				  leaves, and that on a head of Iceberg type lettuce, wrapper leaves does not
				  exceed three in number.
(7)
Cap leaf
is the first head leaf. This is the outermost leaf
				  which fairly closely enfolds the compact portion of the head, some portion of
				  which extends to the top of the crown. The tip of the leaf may be separated
				  from the head: provided, that the separation does not exceed more than 1
				  1/4 inches (31.8 mm) in height from the compact portion of the head.
(i) All leaves outside of the cap leaf are
				  wrapper leaves.
(ii) On enlongated
				  or pointed heads the inner leaves that closely enfold the head three-fourths of
				  their length are head leaves.
(8)
Damage
means any
				  specific defect or any combination of defects which materially detracts from
				  the appearance, or the edible or marketing quality of the lettuce.
(9)
Serious damage
means any
				  specific defect or any combination of defects, which seriously detracts from
				  the appearance, or the edible or marketing quality of the lettuce.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.20 - Maple syrup standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality maple syrup shall be in compliance with
				  applicable trademark rules and regulations and the following
				  requirements.
(b) Definition of
				  Maple Syrup. Maple syrup means the
				  liquid made by the evaporation of pure sap or sweet water obtained tapping a
				  maple tree. Maple syrup shall be produced and packed in New York State. Maple
				  syrup contains minimum soluble solids of 66.0 percent and maximum soluble
				  solids of 68.9 percent.
(2)
				  Repealed
(3) Repealed
(4) Repealed
(5) Repealed
(6) Repealed
(7) Repealed
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.21 - Mushroom standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality mushrooms shall be fresh mushrooms of
				  similar varietal characteristics which are mature, fairly well shaped, provided
				  50 percent of the lot is well shaped, well trimmed, free from open veils,
				  disease, spots, insect injury and decay, and from damage by any
				  cause.
(b) Definitions.
(1) Similar varietal characteristics means
				  that the mushrooms are of the same general color. For example, white and brown
				  mushrooms shall not be mixed in the same container.
(2) Mature means that the mushroom is firm
				  and well developed; the veil area may be stretched but not broken.
(3) Well shaped means that the mushroom cap
				  is not flattened, scalloped, indented or otherwise deformed to an extent which
				  slightly detracts from the appearance or marketing quality.
(4) Fairly well shaped means that the
				  mushroom cap is not flattened, scalloped, indented or otherwise deformed to an
				  extent which materially detracts from the appearance or marketing
				  quality.
(5) Well trimmed means
				  that the stems are smoothly cut, free from rough fleshy butts, the flared
				  portion of the butt is removed and the remaining portion of the stem does not
				  exceed the depth of the cap.
(6)
				  Open veils means that the cap has expanded to the extent that the protective
				  covering or veils joining the margin of the cap to the stem have broken and
				  exposed the gills or underside of the cap.
(7) Spots means pitted or discolored
				  areas.
(8) Damage means any
				  specific defect described in this section; or an equally objectionable
				  variation of any one of these defects, any other defect, or any combination of
				  defects which materially detracts from the appearance or the edible or
				  marketing quality of the individual mushroom or of the mushrooms in the lot.
				  The following specific defects shall be considered as damage:
(i) Discoloration when the color of the cap
				  or stem materially affects the appearance or marketing quality of the
				  mushrooms.
(ii) Dirt when any
				  amount is embedded in the cap or stem.
(9) Length of stem means the greatest
				  distance as measured from the point of attachment of the veils on the stem to
				  the butt.
(10) Diameter means the
				  greatest dimension of the cap measured at right angles to the stem.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.22 - Onion standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality onions shall be onions of similar
				  varietal characteristics which are clean, mature, fairly firm, fairly well
				  shaped and which are free from decay, wet sunscald, doubles, bottlenecks,
				  scallions and free from damage caused by seedstems, splits, tops, roots, dry
				  sunscald, sunburn, sprouts, freezing, peeling, cracked fleshy scales, watery
				  scales, dirt or staining, foreign matter, disease, insects or other
				  means.
(b) Definitions.
(1) Clean means the onions are practically
				  free from dirt or other foreign material.
(2) Damage means any specific defect as
				  outlined in the United States Standards for Grades of Onions (other than
				  Bermuda - Granex - Grano and Creole, revised, effective 10/1/71). Exceptions
				  being:
(i) Dry roots when individual onions
				  have dry roots two inches in length or longer.
(ii) Surface mold when individual onions are
				  damaged when the equivalent of more than 25 percent of the surface is affected
				  by thinly scattered surface mold, or more than 10 percent of the surface is
				  affected by heavily concentrated surface mold.
(iii) Staining when individual onions are
				  damaged when more than 25 percent of the surface is affected by staining or
				  discoloration caused by weathering or other means.
(iv) Sprouts at shipping point when any
				  sprout, regardless of length, whether concealed or visible. At retail level:
				  When visible or when concealed within the dry top and more than 3/4 inch in
				  length on an onion two inches or larger in diameter.
(3) Serious damage means any specific defect
				  as outlined in the United States Standards for Grades of Onions (other than
				  Bermuda - Granex -Grano and Creole, revised, effective 10/1/71). Exceptions
				  being:
(i) Surface mold when individual
				  onions are seriously damaged when the equivalent of more than 50 percent of the
				  surface is affected by thinly scattered mold or more than 20 percent of the
				  surface is affected by heavily concentrated surface mold.
(ii) Staining when individual onions are
				  seriously damaged by staining when more than 50 percent of the surface is
				  affected by staining or discoloration caused by weathering or other
				  means.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.23 - Parsnip standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality parsnips shall be washed parsnips of
				  similar varietal characteristics which are well trimmed, fairly well formed,
				  provided 50 percent of the lot is well formed, fairly smooth, clean, firm, free
				  from woodiness, soft rot or wet breakdown, and from damage caused by
				  discoloration, bruises, cuts, rodents, growth cracks, pithiness, disease,
				  insects, mechanical or other means.
(b) Definitions.
(1) Similar varietal characteristics means
				  that the parsnips in any lot are of the same general type.
(2) Well trimmed means that the tops shall be
				  cut back to within 3/4 inch from the crown of the parsnips; except that
				  occasional uncut leaves or leaf stems or new top growth exceeding this length
				  which does not materially damage the appearance of the lot shall be
				  permitted.
(3) Well formed means
				  that the individual parsnip is not forked, or misshapen to the extent that the
				  appearance is more than slightly affected.
(4) Fairly well formed means that the parsnip
				  is not turnip shaped or so forked or misshapen as to materially affect its
				  appearance or cause a loss of more than five percent, by weight, in the
				  ordinary preparation for use.
(5)
				  Clean means that individual parsnips are practically free from dirt, stain, or
				  other foreign matter, and that the general appearance of the parsnips in the
				  lot is not more than slightly affected by these causes.
(6) Firm means that the parsnip is not soft,
				  flabby, or shriveled.
(7) Damage
				  means any defect, or any combination of defects, which materially detracts from
				  the appearance, or the edible or marketing quality of the individual parsnip,
				  or the parsnips in the lot; or which causes a loss of more than five percent,
				  by weight, of the parsnip in the ordinary preparation for use.
(8) Badly misshapen means that the parsnip is
				  so badly crooked, twisted, forked, or otherwise so misshapen as to seriously
				  affect its appearance or cause a loss of more than 10 percent, by weight, of
				  the parsnip in the ordinary preparation for use.
(9) Serious damage means any defect, or any
				  combination of defects, which seriously detracts from the appearance, or the
				  edible or marketing quality of the individual parsnip or the parsnips in the
				  lot; or which causes a loss of more than 10 percent, by weight, of the parsnip
				  in the ordinary preparation for use.
(10) Diameter means the greatest dimension of
				  the parsnip measured at right angles to the longitudinal axis.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.25 - Peach standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General.
(1) New York State Seal of Quality
				  peaches shall be peaches of one variety which possess a desirable market
				  appearance, are mature, not soft or over-ripe, but not further advanced than
				  generally firm at time of pack, clean, well formed, and which are free from
				  decay, growth cracks, cuts which are not well healed, worms, worm holes, and
				  gum spots and free from damage caused by bruises, bacterial spot, scab, scale,
				  hail or similar leaf or limbrubs, split pits and sunburn or sprayburn, other
				  disease, insects, or mechanical or other means.
(2) In addition to the above requirements 75
				  percent, by count, of the peaches in any lot shall have not less than
				  one-fourth of the surface showing blushed pink or red color.
(3) In order to allow for variations incident
				  to proper grading and handling, not more than 10 percent, by count, of the
				  peaches in any lot may fail to meet the requirements or the specification but
				  not more than 1/2 of this amount, or five percent shall be allowed for defects
				  causing serious damage, and not more than 1/5 of this amount, or one percent
				  shall be allowed for decay.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.26 - Sweet pepper standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality sweet peppers shall be mature, green,
				  sweet peppers of similar varietal characteristics which are firm, fairly well
				  or well shaped, clean, fresh, crisp, bright and free from sunscald, freezing
				  injury, unhealed broken skins, decay and free from injury caused by scars, hail
				  or similar marks, sunburn, bacterial spot, insects, mechanical, pitting, field
				  frost or other means.
(b)
				  Definitions.
(1) Clean means practically free
				  from sand, dirt or other foreign matter.
(2) Fresh and crisp means normal succulence
				  for the variety.
(3) Bright means
				  having a glossy shine.
(4) Broken
				  skin means any unhealed broken skin or well healed broken skin more than 1/4
				  inch in length or area.
(5) Injury,
				  unless otherwise specifically defined in this section, means any defect which
				  more than slightly detracts from the appearance, or the edible or shipping
				  quality of the pepper. Any one of the following defects, or any combination of
				  defects, the seriousness of which exceeds the maximum allowed for any one
				  defect shall be considered as injury.
(i)
				  Scars, when scattered over the surface and aggregating more than the area of a
				  circle 5/8 inch in diameter or one scar 3/8 inch in diameter on a pepper 3 1/2
				  inch in length and 3 inch in diameter, or correspondingly greater areas of
				  scars on larger peppers.
(ii)
				  Sunburn, when causing discoloration which affects an aggregate area exceeding
				  five percent of the surface of the pepper.
(6) The following defects are based on a
				  pepper 3 1/2 inch in length and 3 inch in diameter or greater areas on larger
				  peppers.
(i) Hail or similar marks when the
				  skin is healed and the affected areas aggregate more than the equivalent of a
				  circle 3/8 inch in diameter or a single area of 1/4 inch.
(ii) Bacterial spot when aggregating more
				  than the area of a circle 1/2 inch in diameter.
(iii) Insect when aggregating more than the
				  area of a circle 3/8 inch in diameter including any encircling ring or a single
				  area exceeding 1/4 inch.
(iv)
				  Mechanical when aggregating an area more than 1/2 inch in diameter.
(v) Pitting when aggregating more than the
				  area of a circle 3/8 inch in diameter.
(vi) Field frost when aggregating more than
				  the area of a circle 3/8 inch in diameter.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.28 - Fresh, unsmoked pork sausage standards, bulk, patty, or link

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General.
(1) The meat used for New York State Seal of
				  Quality fresh, unsmoked pork sausage shall originate from hogs grown and
				  processed in New York State.
(2)
				  The meat shall be from hogs slaughtered in and the finished product shall be
				  prepared and handled in, an establishment regularly operated under the meat and
				  poultry inspection regulations of USDA.
(3) In addition to meeting all USDA
				  regulations for slaughter and processing, finished product must meet the
				  following detailed requirements for inclusion in the Seal of Quality
				  program.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.29 - Potato standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality potatoes shall be potatoes having
				  similar varietal characteristics which are fairly well matured, firm, clean,
				  fairly well shaped, with 50 percent or more well shaped, free from freezing,
				  blackheart, late blight, southern bacterial wilt, ring rot, soft rot and wet
				  breakdown and free from damage by any other cause. In addition, at shipping
				  point, potatoes shall be free from external sprouts.
(b) Definitions. Damage means any defect as
				  outlined in 1 NYCRR Part 165, Standards for Grades of Potatoes. Exceptions are:
(1) External sprouts means an individual
				  potato is considered as damaged when the potato has any sprout more that 1/4
				  inch in length or has individual sprouts or cluster of sprouts which more than
				  slightly detracts from the appearance of the potato.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.30 - Salad green standards (other than iceberg lettuce)

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General. New York State Seal of Quality
				  salad greens shall be plants of similar varietal characteristics which are
				  fresh, well developed, well trimmed (except for hydroponically grown product),
				  and which are free from decay, and free from damage caused by seedstems,
				  broken, bruised or discolored leaves, tipburn, wilting, foreign material,
				  freezing, dirt, disease, insects, mechanical or other means.
(b) Definitions.
(1) Similar varietal characteristics means
				  that the plants in any container are of the same general type.
(2) Fresh means that the plant has normal
				  succulence.
(3) Fairly uniform
				  means that plants within individual containers do not vary more than four
				  inches in length.
(4) Well
				  developed means that the plant shows normal growth and shape.
(5) Well trimmed means that the stem is
				  trimmed off close to the point of attachment of the outer leaves.
(6) Damage means the specific defect
				  described in this section; any other defect, or any combination of defects,
				  which materially detracts from the appearance, or the edible or shipping
				  quality of the plants.
(i) Seedstems when the
				  length of the attached seedstem is more than 1/4 the overall plant length or
				  when any portion of the seedstem has been removed.
(7) Serious damage means any defect or any
				  combination of defects, which seriously detracts from the appearance, or the
				  edible or shipping quality of the plant.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.32 - Vegetable sprout standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General. New York State Seal of Quality
				  vegetable sprouts shall be sprouts of similar varietal characteristics, except
				  when clearly marked to indicate a mix, which are fresh, crisp and free from any
				  abnormal odors, disease and decay. In addition, bean sprouts shall be free from
				  hulls, translucence and light brown discoloration extending more than 1/2 inch
				  from root tips.
(b) Definitions.
(1) Similar varietal characteristics means
				  sprouts are of the same general color and type.
(2) Fresh means sprouts are not
				  withered.
(3) Crisp means turgid
				  and succulent.
(4) Decay means
				  decomposition of tissue particles.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.33 - Strawberry standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality strawberries shall be one variety or
				  similar varietal characteristics with calyx attached, which are firm, not
				  over-ripe or undeveloped, clean, well colored, free from mold or decay, and
				  free from damage by moisture, foreign matter, insects, disease, mechanical or
				  other means.
(b) Definitions.
(1) Clean means berries show practically no
				  dirt.
(2) Well colored means each
				  strawberry has not less than 90 percent of its surface showing a pink or red
				  color.
(3) Undeveloped means
				  strawberries have not attained a normal shape and development due to injury by
				  any means including lack of pollination. Buttons are not permitted and if flat
				  and hard are scored as serious damage.
(4) Damage means any defect or any
				  combination of defects which materially detracts from the appearance, edible or
				  shipping quality of the berries.
(5) Serious damage means any defect or an
				  equally objectionable variation of any defect or any combination of defects,
				  which seriously detracts from the appearance, edible, or shipping quality of
				  the berries. Berries which are soft, badly deformed, badly bruised, decayed,
				  leaky, caked with dirt or berries with less than 1/2 of its surface showing
				  pink or red color shall be considered seriously damaged.
(6) Diameter means the greatest diameter
				  measured at right angles to a straight line running from stem to
				  apex.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.37 - Applesauce standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality applesauce shall be derived from apples
				  grown in New York State. Products shall be in compliance with applicable
				  trademark rules and regulations and the following product and processing
				  facility requirements.
(b) Product.
				  Seal of Quality applesauce shall meet or exceed the minimum requirements for
				  U.S. Grade A as established by the United States Standards for Grades of Canned
				  Applesauce.
(c) Allowable color
				  type.
(1) Natural color.
(i) Canned applesauce in which the color of
				  the finished product is derived wholly from the apple ingredient.
(ii) When a spice or spices have been added,
				  consideration is given to the color, if any, imparted by the added spice or
				  spices.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.1 - Application

Current through Register Vol. 46, No. 28, July 10, 2024
Any person, firm, partnership, corporation, association or
					 exchange lawfully operating in the State of New York, marketing New York State
					 farm products, either fresh or processed, and desiring to use an official New
					 York State brand or trademark upon said products shall make application for
					 such use upon a form provided by the department.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.2 - Acceptance

Current through Register Vol. 46, No. 28, July 10, 2024
The commissioner may approve or reject the application for
					 good and sufficient reasons. If approved, upon the execution of an agreement
					 covering the use of an official New York brand or trademark, the applicant
					 shall be registered, and a permit number shall be assigned to said applicant by
					 the department.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.3 - Permit number

Current through Register Vol. 46, No. 28, July 10, 2024
A permit number for each product so assigned by the
					 commissioner to a registered applicant shall, unless temporarily waived by the
					 commissioner, appear in a place provided upon the trademark label to be used by
					 said applicant, and such permit number shall be used only by said registered
					 applicant.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.4 - Quality

Current through Register Vol. 46, No. 28, July 10, 2024
The product for sale under a trademark label must be in
					 conformity with applicable trademark grade standards adopted in accordance with
					 the provisions of article 12-A of the Agriculture and Markets Law. Such
					 standards shall be available for public insepction at the principal office of
					 the department.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.5 - Quality control

Current through Register Vol. 46, No. 28, July 10, 2024
The authorized trademark label or trademark imprint on
					 packages or containers shall not be used unless the farm products to be so
					 labeled shall have been examined by representatives duly authorized by the
					 department and found to meet trademark standards established for said product
					 by the department.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.6 - Trademark program participation fee

Current through Register Vol. 46, No. 28, July 10, 2024
The fee for participation in this program shall not exceed
					 the estimated costs of the services provided. Such costs shall include the
					 following: program administration; inspection expenses such as personal
					 services, travel, equipment, supplies and materials; and other expenses
					 incidental to carrying out the trademark program. The participation fee shall
					 be charged on a product basis as follows:
Product
Fee (in dollars)
Fruits
Apples
$.06 per carton (36-42 pounds)
Blueberries
.06 per flat (12-one pint containers)
Cantaloupes
.06 per carton or crate (35-40 pounds)
Grapes
.0025 per quart
Peaches
.06 per bushel
Pears
.06 per bushel
Plums/Prunes
.05 per half bushel carton (28-30 pounds)
Strawberries
.06 per flat (12-one pint containers)
Vegetables
Broccoli
.05 per carton (14-18 bunches or 20-25 pounds)
Cabbage
.05 per carton, crate or sack (45-50 pounds)
Carrots
.05 per 50 pound bag
Cauliflower
.06 per crate or carton (50-60 pounds)
Celery
.05 per crate or carton (60 pounds)
Corn, Sweet
.05 per crate or sack (35-42 pounds)
Cucumbers
.05 per 1 -
								11/9 bushel
Iceberg Lettuce
.05 per carton (50-60 pounds)
Mushrooms
.04 per carton (10 pounds)
Onions
.05 per 50-pound bag
Parsnips
.05 per 1 - 1
								1/9 bushel
Peppers, Sweet
.05 per 1 - 1
								1/9 bushel
Potatoes
.05 per 50-pound bag
Salad Greens
.05 per 1 - 1
								1/9 bushel
Salad Greens, Hydroponic
.005 per head
Snap Beans
.05 per 1 - 1
								1/9 bushel
Sprouts, Vegetable
.015 per 5 pound container
Tomatoes
.05 per carton (25-30 pounds)
Tomatoes, Greenhouse
.05 per lug (10 pounds) or carton (8 quarts)
Miscellaneous
Apple Juice/Cider
.02 per gallon
Applesauce
.02 per gallon
Cheese, Cheddar
.0025 per pound
Cheese, Mozzarella
.0025 per pound
Cheese, Muenster, Monterey Jack & Brick
.0025 per pound
Cheese, Provolone
.0025 per pound
Eggs
.0025 per dozen
Grape Juice
.04 per gallon
Maple Syrup
.20 per gallon
Pork Sausage
.03 per pound
Sunflower Seeds
.001 per pound
Multiple Products (Farm Markets Only)
60.00 per month
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.7 - Additional charges

Current through Register Vol. 46, No. 28, July 10, 2024
The department shall assess additional charges to program
					 paticipants for extraordinary inspection costs as follows:
(a) actual inspection related travel expenses
				  in those cases where the point of inspection is in excess of 300 miles one way
				  from the inspector's official station;
(b) actual costs of reinspection where the
				  original inspection of a trademark product failed to meet the required quality
				  standards; and
(c) actual costs of
				  providing additional on-site supervisory services to participants as deemed
				  necessary by the department to ensure adherence to the trademark product
				  quality standards.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.8 - Payment of participation fee and additional charges

Current through Register Vol. 46, No. 28, July 10, 2024
Every person, firm, partnership, corporation, association,
					 or exchange authorized to use the official trademark in any form shall pay the
					 trademark program participation fee prescribed by section
					 163.6 
					 of this Part and any other charges due pursuant to section
					 163.7  of this
					 Part in cash, certified check, postal or express money order upon receipt of a
					 billing statement from the department.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.9 - Printing and affixing

Current through Register Vol. 46, No. 28, July 10, 2024
Official department permission must be obtained before the
					 State trademark is printed on any private label, brand or container. Colors of
					 any imprint of the State trademark label shall be approved by the commissioner
					 or his or her designee.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.10 - Containers

Current through Register Vol. 46, No. 28, July 10, 2024
The official State trademark label or imprint shall appear
					 only on department approved containers.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.11 - Compliance with other legal requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Compliance with the provisions of the rules and regulations
					 in this section shall not excuse failure to comply with the provisions of the
					 Federal Food, Drug and Cosmetic Act or with other laws and regulations
					 applicable within a marketing region.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 163 - Use Of Official State Brands Or Trademarks › Section 163.12 - Audit

Current through Register Vol. 46, No. 28, July 10, 2024
Every person, firm, partnership, corporation, association
					 or exchange, using the imprint of the State trademark label shall allow the
					 commissioner or his or her duly authorized agents or employees, upon reasonable
					 demand, to audit the books showing the use of such labels and to have access to
					 all premises necessary for such purposes.