ably the most important principle is that a set of standards for a fruit or 
vegetable must recognize definite gradations in quality of the entire supply. 
This means that they must be applicable to all portions of the supply before 
they can serve as an equitable basis for trading in the commodity. 
In the development of a set of standards, the standards for grades are the 
most important. It must be recognized, however, that U. S. standards also 
include standards for things other than grades, such as standards for bunching, 
in the case of bunched vegetables, or standards for packing, which usually 
deal with such factors as the arrangement in the containers, uniformity of size, 
and tightness of pack. Thus, upon inspection, a product might meet the re- 
quirements of a grade but fail to meet the standards for packing, or vice versa, 
and be so reported. 
In developing standards for grades, the highest grade in a set of standards 
represents the quality and condition characteristics most desired by the trade 
and which command the highest prices in the markets. The lower grades 
represent qualities not so desirable but which have good food value and are 
merchantable. Naturally, the lower grades, under normal marketing condi- 
tions, command lower prices than the higher grades. The number of grades 
included in a set of standards depends to a large extent on the number of 
distinct gradations of quality that the industry makes and which is usually 
governed by relative value of the product. For example, it is feasible to have 
more grades of quality for such products as citrus fruits, apples, and pears, 
which have relatively high value, than for cabbage and some of the root crops, 
‘which have a relatively low value and which, from the growers’ or shippers’ 
viewpoint, do not warrant sorting into so many grades. 
In formulating standards for fruits and vegetables, the Department of Agri- 
culture, in the beginning, adopted the numerical system ot nomenclature for 
grades, with some exceptions. In general, the designation “U. S. No. 1” was 
given to the highest grade for a product. U.S. No. 1 grade, as a rule, repre- 
sents good, average quality that is practicable to pack under commercial condi- 
tions. Usually, under normal growing conditions, better than half of the crop 
will be of U. S. No. 1 grade. 
The designation “U. S. No. 2” ordinarily represents the quality of the lowest 
grade that is deemed practicable to pack under normal conditions. Minimum 
requirements for a U. S. No. 2 grade are usually set low enough so that 
shippers ordinarily would not deem it advisable to ship products which will 
not meet the requirements of this grade. Exception to this rule, of course, 
would be made when an acute shortage of a commodity occurred. 
The term “Unclassified” has been adopted to describe produce which has 
not been graded in accordance with the requirements of any grade. It is not 
considered a grade but is provided as a designation to show that no definite 
grade has been applied to a lot. 
In formulating standards for some products, it was found that the U. S. No. 
rt and U. S. No. 2 designations were not sufficient to represent all of the 
gradations of quality packed by shippers in the case of a number of the more 
highly specialized products. Many shippers of these commodities preferred 
to pack a top-grade product of high color perhaps and practically free from 
defects and for which they would receive premium prices. Thus, it was neces- 
sary in some sets of standards to provide a grade designation for a product 
superior to that ordinarily termed “U. S. No. 1,” so the designation “U. S. 
Fancy” was chosen to describe such quality. Ordinarily, the percentage of a 
crop packed to meet the requirements of a U. S. Fancy grade is relatively small. 
In a few standards it has been found necessary to provide a grade designation 
for a quality of a product between U. S. Fancy and U. S. No. 1, as in the 
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