Outline of Suggested Specifications for 

 Purchasing Processed Fruits and Vegetables 



By Paul M. Williams, Assistant Chief, Fruit and Vegetable Branch 



I. DESCRIPTION OF PRODUCT 



The processed fruits and vegetables included here are those which have been 

 preserved by canning, drying, dehydrating, and freezing, and other food- 

 processing methods. The grade or quality is one of the most important con- 

 siderations in any specification (fig. 1). After selecting the grade to meet 

 your particular requirements, indicate any additional requirements which may 

 be appropriate, so that your needs will be fully described. 



A. Grades 



General descriptions of the United States standards for grades of processed 

 foods follow: 



U. S. Grade A, or U. S. Fancy, processed fruits and vegetables are high- 



quaHty foods. They are very carefully selected as to size, color, and 



maturity. 

 U. S. Grade B, or U. S. Extra Standard, vegetables are usually more mature 



than those in Grade A. Fruits in this grade (U. S. Grade B, or U. S. 



Choice) are not so uniform in color, size, or maturity as those in Grade A. 



This grade is very satisfactory for general household and institutional 



purposes. 



Figure 1 — United States Depart- 

 ment of Agriculture 

 inspector demon- 

 strates the inspection 

 for grade of canned 

 beans, apricots, and 

 peas. 



