16 MISC. PUBLICATION 5 98, U. S. DEPT. OF AGRICULTURE 



For what purpose may Grade B foods be used? 



Grade B products may not be as succulent as Grade A, but this 

 is a suitable quality for general household purposes. They may not 

 be so select as to size, color, and maturity, but in all these respects 

 they are entirely satisfactory for most menus. 



What class of food is found in Grade C and what is its recommended 

 use? 



All Grade C products are good, wholesome food. A large percent- 

 age of processed foods are found in this grade and it is considered a 

 "thrifty buy/' In some instances the product may not be so tender 

 nor so rij^e as Grades A and B, or blemishes may be more apparent than 

 in the higher grades. For dishes in which appearance is not important 

 and in which the product is further cooked. Grade C products are the 

 most suitable. Casserole dishes, pies, sherbets, and soups are among 

 the many possibilities for utilizing Grade C foods. 



PMA 14552 



Figube 11. — Part of a label taken from a can of pears. These pears do not meet 

 the minimum standards of quality prescribed by the Federal Food, Drug, and 

 Cosmetic Act because the pieces are of varying sizes and unevenly trimmed. 



What happens to food that is below Grade C? 



Some of these products reach the consumers' hands. If their quality 

 does not meet the minimum requirements of the Federal Food, Drug, 

 and Cosmetic Act, special labeling is necessary. 



At the present time, canned apricots, peaches, pears, cherries, fruit 

 cocktail, peas, and tomatoes must be labeled "Below Standard in Qual- 

 ity — Good Food — Not High Grade,' 7 or an alternative statement if 

 the products are, for example, "Poor Color," "Not Well Peeled," "Ex- 

 cessively Mealy." Other commodities are not required by law to be 

 so labeled. Fruit products of this quality, if not sold to the consumer, 

 are often used by bakeries in pies. Preserve manufacturers sometimes 

 find a use for them when the quality is satisfactory for jams or jellies. 



Is there nutritional difference in the various grades? 



In many commodities the nutritional value is not lowered materially 

 when the raw product is processed — generally because handling in 

 commercial processing is quick and expert. For some commodities, 

 like concentrated orange juice, a higher vitamin C content is required 

 in Grade A than in the lower grades. Some of the lower grades of 

 canned peas may have a greater mineral content than those in Grade A 

 if they are more mature and starchy. 



