Canadian Grade Compendium
Volume 3 - Processed Fruit or Vegetable Products

Part 2 Grades for Frozen Fruit or Vegetable Products

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Interpretation

56. For the purposes of the grades in this Part,

  • (a) the grades for frozen fruits must be determined after complete thawing in unopened small packages, or when samples are drawn from large containers, and the product must be sufficiently free from ice crystals to permit the handling of the fruit as individual units; and
  • (b) the grades for frozen vegetables must be determined in the following manner:
    • (i) such factors as colour, uniformity of size, condition and the absence of defects must be considered immediately after thawing, to the extent that the product is substantially free from ice crystals and can be handled as individual units; and
    • (ii) factors such as flavour, degree of tenderness and freedom from fibre must be considered only after the product is cooked for the required length of time.

Frozen Sliced Apples

Grade and Grade Names

57. (1) The grade and grade names for frozen sliced apples are Canada A and Canada B (See Volume 9 Import Grade Requirements for grade names used for imported for frozen fruit or vegetable products).

(2) Canada A is the name for the grade of frozen sliced apples that

  • (a) possess similar varietal characteristics;
  • (b) possess a good apple flavour and aroma typical of well-ripened apples;
  • (c) possess a good colour;
  • (d) are in good condition, with slices practically uniform in size and shape; and
  • (e) are practically free from core, peel, bruised spots, insect injury and other defects.

(3) Canada B is the name for the grade of frozen sliced apples that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour and aroma typical of well-ripened apples;
  • (c) possess a fairly good colour;
  • (d) are in fairly good condition, with slices fairly uniform in size and shape; and
  • (e) are fairly free from core, peel, bruised spots, insect injury and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that not more than 20% of the pieces may show evidence of core and that not more than 5% of the units may be damaged by any other defects. (passablement exemptes)

"fairly good colour" means that the slices both inside and out possess a reasonably good colour characteristic of apples of similar varieties, which may show some variation to a slightly greyish or slightly pinkish cast, but that not more than five units per 2.84 kg (100 oz.) may distinctly stand apart in colour. (couleur passablement bonne)

"fairly good condition" means that the individual pieces possess a tender to crispy texture with not more than 15% by drained weight of mushy apples. (passablement bon état)

"fairly uniform in size and shape" means that not less than 85% by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit. (grosseur et forme passablement uniformes)

"good colour" means that the slices both inside and out possess a uniform bright colour characteristic of apples of similar varieties with no units that distinctly stand apart in colour. (bonne couleur)

"good condition" means that the individual pieces possess a tender to crispy texture with not more than 5%, by drained weight, of mushy apples. (bon état)

"good flavour" means that the product has a good, characteristic normal flavour and aroma of well-ripened apples and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"mushy apples" means that the fruit is a pulpy mass and of a consistency approximating apple sauce. (pommes baveuses)

"practically free" from defects means that not more than 10% of the pieces may show evidence of core and that not more than 2% of the units may be damaged by any of the other defects listed. (à peu près exemptes)

"practically uniform in size and shape" means that not less than 95% by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit. (grosseur et forme à peu près uniformes)

"similar varietal characteristics" means that the apples in any one container are of one or more like varieties undistinguishable in the frozen product. (caractéristiques variétales analogues)

"unit" means an individual slice of apple in frozen sliced apples. (spécimen)

Frozen Concentrated Apple Juice

Grade and Grade Names

58. (1) The grade and grade names for frozen concentrated apple juice are Canada A and Canada B, and the requirements applicable to those grades of juice after the juice has been reconstituted according to label directions are the same as for Canada Fancy and Canada Choice hermetically sealed packaged apple juice respectively, as set out in section 2.

Methods of Determination

(2) Soluble solids in frozen concentrated apple juice must be determined by a refractometer

  • (a) uncorrected for acidity at a temperature of 20 degrees Celsius; or
  • (b) if the applicable temperature correction is made to the reading of the scale, at a temperature other than 20 degrees Celsius.

Frozen Apricots

Grade and Grade Names

59. (1) The grade and grade names for frozen apricots are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen apricots that

  • (a) possess similar varietal characteristics;
  • (b) possess a very good flavour typical of well-ripened apricots;
  • (c) possess a practically uniform good colour;
  • (d) have units that are practically uniform in size;
  • (e) are in good condition, free from any stems or from pits;
  • (f) are practically free from surface blemishes and other defects; and
  • (g) have a minimum diameter of 38 mm (1½ inches).

(3) Canada B is the name for the grade of frozen apricots that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened apricots;
  • (c) possess a fairly good uniform colour;
  • (d) have units that are fairly uniform in size;
  • (e) are in fairly good condition, free from any stems or from pits;
  • (f) are fairly free from surface blemishes and other defects; and
  • (g) have a minimum diameter of 32 mm (1¼ inches).

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that for each 425 g (15 oz.) of net contents there may be present not more than four units or 20%, by count (whichever is greater), showing surface blemishes in excess of 1.61 cm2 (¼ square inch) in the aggregate. (passablement exempts)

"fairly good condition" means that 90% of the units are intact, possess a tender, fleshy texture typical of well-ripened apricots and have fairly clean cut edges. (passablement bon état)

"fairly good uniform colour" means that the frozen apricots possess a fairly bright colour typical of properly prepared, well-ripened apricots that may show only some slight browning due to oxidation or other causes. (bonne couleur passablement uniforme)

"fairly uniform in size" means that not more than 20%, by count, of units vary more than plus or minus 3.2 mm (⅛ inch) if measured at right angles to the longitudinal axis. (grosseur passablement uniforme)

"free from any stems or from pits" means that if a stem or pit is found in any one container, such stems or pits must not be found in more than 2% of additional containers examined. (exempts de pédoncules et de noyaux)

"good condition" means that the units are intact and they possess a tender, fleshy texture typical of well-ripened apricots with clean cut edges. (bon état)

"practically free" from defects means that for each 425 g (15 oz.) of net contents there must be present not more than two units or 10%, by count (whichever is greater), showing surface blemishes in excess of 1.61 cm2 (¼ square inch) in the aggregate. (à peu près exempts)

"practically uniform good colour" means that the frozen apricots possess a bright colour typical of properly prepared, well-ripened apricots free from any brown colour resulting from oxidation or other causes. (bonne couleur à peu près uniforme)

"practically uniform in size" means not more than 10%, by count, of units vary more than plus or minus 3.2 mm (⅛ inch) in diameter when measured at right angles to the longitudinal axis. (grosseur à peu près uniforme)

"similar varietal characteristics" means that the apricots possess the texture and formation of one or more like varieties. (caractéristiques variétales analogues)

"unit" means a pitted, unpeeled apricot half in frozen apricots. (specimen)

Frozen Asparagus (Tips, Spears)

Grade and Grade Names

60. (1) The grade and grade names for frozen asparagus, tips or spears are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen asparagus, tips or spears that

  • (a) possess a good flavour typical of fresh asparagus;
  • (b) possess a practically uniform good colour characteristic of the type of asparagus;
  • (c) are young and tender throughout with 90% of tip heads compact;
  • (d) have stalks that are uniform in size unless labelled "assorted or mixed sizes";
  • (e) are free from readily apparent grit or sand; and
  • (f) are practically free from insect or mechanical injury, rust spots, blemishes and other defects.

(3) Canada B is the name for the grade of frozen asparagus, tips or spears that

  • (a) possess a good flavour typical of fresh asparagus;
  • (b) possess a fairly uniform good colour characteristic of the type of asparagus;
  • (c) are tender throughout with fairly compact tip heads;
  • (d) have stalks that are fairly uniform in size unless labelled "assorted or mixed sizes";
  • (e) contain no more than a trace of grit or sand; and
  • (f) are fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

Definitions

(4) The following definitions apply in this section.

"compact tip heads" means that the head structure is practically compact and that the heads and the bracts may be somewhat elongated but not so developed as to be open to the extent of exposing curd-like leaf buds. (extrémités des pointes compactes)

"fairly compact tip heads" means that the heads may show a slight seedy appearance and that the heads and bracts may be elongated somewhat but not so developed as to give a branching appearance. (extrémités des pointes passablement compactes)

"fairly free" from defects means that not more than four units per package or 15%, by count (whichever is greater), may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 0.81 cm2 (⅛ square inch), but no such blemishes materially affecting the appearance or edible qualities of the product. (passablement exemptes)

"fairly uniform good colour" means that the asparagus possesses a fairly typical green colour with not more than 20%, by count, of the tips or spears having the bottom portion white or yellowish-white in excess of 25 mm (1 inch) in length. (bonne couleur passablement uniforme)

"fairly uniform in size" means that at least 80% of the individual tips or spears do not vary more than 25 mm (1 inch) in length and that the diameter of the butt ends do not vary more than 3.2 mm (⅛ inch). (grosseur passablement uniforme)

"good flavour" means that the product, after cooking, has a good characteristic normal flavour of fresh asparagus and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"practically free from defects" means that not more than two units per package or 5%, by count (whichever is greater), may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 0.81 cm2 (⅛ square inch), but no such blemishes materially affect the appearance or edible qualities of the product. (à peu près exemptes de défauts)

"practically uniform good colour" means that the asparagus possesses a typical green colour with not more than 10%, by count, of the tips or spears having the bottom portion white or yellowish-white extending over 25 mm (1 inch) in length. (bonne couleur à peu près uniforme)

"spears" or "frozen asparagus" is the style of frozen asparagus that consists of the head and adjoining portion of the stalk that is over 127 mm (5 inches) in length. (turions ou asperges congelées)

"tips" is the style of frozen asparagus that consists of the head and adjoining portion of the stalk having an overall length not in excess of 127 mm (5 inches). (pointes)

"trace of grit or sand" means that whatever grit or sand is present does not more than slightly affect the appearance or eating quality of the product. (trace de gravier ou de sable)

"uniform in size" means that at least 90% of the individual tips or spears do not vary more than 25 mm (1 inch) in length and that the diameter of the butt ends do not vary more than 3.2 mm (⅛ inch). (grosseur uniforme)

Frozen Asparagus (Cuts or Cuttings)

Grades and Grade Names

61. (1) The grade and grade names for frozen asparagus, cuts or cuttings are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen asparagus cuts or cuttings that

  • (a) possess a good flavour typical of fresh asparagus;
  • (b) possess a practically uniform good colour;
  • (c) are young and tender with not less than 20%, by count, of tip heads;
  • (d) have pieces that are practically uniform in size not exceeding 38 mm (1½ inches) in length;
  • (e) are free from readily apparent grit or sand; and
  • (f) are practically free from insect or mechanical injury, rust spots, blemishes and other defects.

(3) Canada B is the name for the grade of frozen asparagus cuts or cuttings that

  • (a) possess a good flavour typical of fresh asparagus;
  • (b) possess a fairly uniform good colour;
  • (c) that are fairly tender with not less than 10%, by count, of tip heads;
  • (d) have pieces that are fairly uniform in size not exceeding 38 mm (1½ inches) in length;
  • (e) contain not more than a trace of grit or sand; and
  • (f) are fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that not more than four units per package or 15%, by count (whichever is greater), may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 0.81 cm2 (⅛ square inch), but no such blemishes materially affect the appearance or eating qualities of the product. (passablement exempts)

"fairly tender" means that not in excess of 10%, by count, of the pieces are distinctly fibrous, tough or woody when chewed. (passablement tendres)

"fairly uniform good colour" means that the product possesses a typical green colour with not more than 20%, by count, of the pieces white or yellowish-white in colour. (bonne couleur passablement uniforme)

"fairly uniform in size" means that not more than 20%, by count, of the pieces may vary more than plus or minus 6.4 mm (¼ inch) in length. (grosseur passablement uniforme)

"good flavour" means that the product, after cooking, has a good characteristic normal flavour of fresh asparagus and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"pieces" means portions of an asparagus stalk cut transversely into units 38 mm (1½ inches) or less in length. (morceaux)

"practically free" from defects means that not more than two units per package or five per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 0.81 cm2 (⅛ square inch), but no such blemishes materially affect the appearance or edible qualities of the product. (à peu près exempts)

"practically uniform good colour" means that the product possesses a typical green colour with not more than 5%, by count, of the pieces white or yellowish-white in colour. (bonne couleur à peu près uniforme)

"practically uniform in size" means that not more than 10%, by count, of the pieces may vary more than plus or minus 6.4 mm (¼ inch) in length. (grosseur à peu près uniforme)

"tip head" means any portion of the upper ⅓ of the asparagus spear from the tip end and measuring not less than 13 mm (½ inch) in length.

"trace of grit or sand" means that whatever grit or sand is present does not more than slightly affect the appearance or eating quality of the product. (trace de gravier ou de sable)

"young and tender" means not in excess of two pieces of cuts or cuttings per package or 4%, by count (whichever is greater), that are fibrous or show any toughness when chewed. (jeunes et tendres)

Frozen Beans (Green or Wax)

Grade and Grade Names

62. (1) The grade and grade names for frozen green or wax beans, cut, cuts, french style, french cut, short cut, or whole asparagus style, are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen beans that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of young and tender beans;
  • (c) are practically uniform good colour;
  • (d) are young and tender; and
  • (e) are practically free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

(3) Canada B is the name for the grade of frozen beans that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour of young tender beans;
  • (c) are fairly uniform good colour;
  • (d) are fairly young and tender; and
  • (e) are fairly free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

Definitions

(4) The following definitions apply in this section.

"cut" or "cuts" means frozen beans consisting of pods cut transversely into pieces not more than 50.8 mm (2 inches) in length and not less than 19.05 mm (¾ inch) in length, and may contain shorter end pieces which result from cutting. (haricots coupés)

"fairly free" from defects means that the combined weight of all defects or defective units does not exceed 10% of the weight of all the units, and that for each 284 g (10 oz.) of product there may be present

  • (a) not more than two pieces of extraneous vegetable matter, exclusive of detached stems;
  • (b) not more than three unstemmed units and three detached stems or any combination of unstemmed units and detached stems; or
  • (c) not more than 15 units damaged by mechanical or insect injury, or showing any rust spot blemishes. (passablement exempts)

"fairly uniform good colour" means that the frozen beans possess a colour that is typical of fairly young and tender green or wax beans and are 80% free from any beans that stand apart in colour from the overall colour appearance of the product. (bonne couleur passablement uniforme)

"fairly young and tender" means that the units to some extent have lost their fleshy structure, that the seeds may have passed the early stages of maturity but have not become well developed, that the units are not fibrous, and that not more than 10%, by count, of the units show evidence of strings. (passablement jeunes et tendres)

"french style" or "french cut" means frozen beans consisting of pods sliced lengthwise; (genre français or coupés à la française)

"good flavour" means that the product, after cooking, has a good characteristic normal flavour of tender beans and is free from objectionable flavour and odours of any kind. (bonne saveur)

"practically free" from defects means that the combined weight of all defects or defective units does not exceed 10% of the weight of all units, and that for each 284 g (10 oz.) of product there may be present

  • (a) not more than one piece of extraneous vegetable matter, exclusive of detached stems;
  • (b) not more than two unstemmed units and two detached stems, or one of each; or
  • (c) not more than 10 units damaged by mechanical or insect injury or showing rust spot blemishes. (à peu près exempts)

"practically uniform good colour" means that the frozen beans possess a colour that is typical of young tender green or wax beans and are 90% free from any beans that stand apart in colour from the overall colour appearance of the product. (bonne couleur à peu près uniforme)

"short cut" or "short cuts" means frozen beans consisting of pods cut into pieces 13 mm (½ inch) in length and not more than 25% shall vary in length by 6.4 mm (¼ inch) from the basic 13 mm (½ inch) size. (haricots coupés court)

"similar varietal characteristics" means beans of similar shape either of the round type or flat type green or wax beans. (caractéristiques variétales analogues)

"unit" means an individual green or wax bean or a cut portion of either in frozen beans. (spécimen)

"young and tender", referring to the degree of development of pods and seeds and the tenderness of the pods, means that the units are full-fleshed for the variety, tender and not fibrous; that the seeds are in the early stages of maturity; and that not more than 5%, by count, of the units show evidence of strings. (jeunes et tendres)

"whole asparagus style" means frozen whole beans of substantially equal lengths packed parallel to the sides of a carton or container. (haricots en gousse, genre asperges)

Frozen Lima Beans

Grade and Grade Names

63. (1) The grade and grade names for frozen Lima beans are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen Lima beans that

  • (a) possess a good flavour typical of young tender beans;
  • (b) possess a practically uniform good colour;
  • (c) are tender; and
  • (d) are practically free from loose skins, splits, blemished beans and other defects.

(3) Canada B is the name for the grade of frozen Lima beans that

  • (a) possess a good flavour typical of fairly young tender beans;
  • (b) possess a fairly uniform good colour;
  • (c) are fairly tender; and
  • (d) are fairly free from loose skins, splits, blemished beans and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that there may be present

  • (a) not more than 5%, by weight, of loose skins, split beans or broken beans;
  • (b) not more than 2%, by count, of beans showing blemishes caused by discolouration, insect injury or any other means; or
  • (c) not more than two pieces of extraneous vegetable matter in any one package but if such pieces are found present, they must not occur in an additional 1.7 kg (60 oz.) of net contents. (passablement exempts)

"fairly tender" means a texture typical of fairly young tender beans which may be slightly mealy but not firm. (passablement tendres)

"fairly uniform good colour" means that not less than 75%, by count, of the beans possess a typical green colour with the remaining 25% being a lighter green shade, with not more than 5% of the total being white Lima beans. (bonne couleur passablement uniforme)

"good flavour" means that the product, after cooking, has a good characteristic normal flavour and odour of green Lima beans, free from objectionable flavours or objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that there may be present

  • (a) not more than 2%, by weight of loose skins, split beans or broken beans;
  • (b) not more than 1%, by count, of beans showing blemishes caused by discolouration, insect injury or by any other means; or
  • (c) not more than one piece of extraneous vegetable matter
    • (i) per six 340 g (12 oz.) packages of beans; or
    • (ii) per three 907 g (2 lb) packages of beans. (à peu près exempts)

"practically uniform good colour" means that not less than 90% of the beans possess a typical green colour with the remaining 10% of a lighter green shade, with not more than 1% being white Lima beans. (bonne couleur à peu près uniforme)

"tender" means a texture typical of young tender Lima beans. (tendres)

(5) For the purposes of classifying defects in subsection (4),

  • (a) a loose skin is a whole detached bean skin or any portion aggregating in size that of an average whole bean skin;
  • (b) a split bean is a bean from which a half or more of a cotyledon or the equivalent of a cotyledon has become detached, or pieces of cotyledons aggregating the equivalent of an average size whole cotyledon; and
  • (c) a blemished bean is one that shows visible injury or mechanical damage in the form of discolouration, but which does not materially affect the appearance or edible qualities of the product.

Frozen Blueberries

Grade and Grade Names

64. (1) The grade and grade names for frozen blueberries are Canada A, Canada B and Canada C.

(2) Canada A is the name for the grade of frozen blueberries that

  • (a) possess a good flavour characteristic of well-ripened blueberries;
  • (b) possess a uniform colour characteristic of well-ripened blueberries;
  • (c) are in good condition;
  • (d) are practically free from cap stems; and
  • (e) are practically free from defects including clusters, whole leaves or any portion of clusters and whole leaves, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

(3) Canada B is the name for the grade of frozen blueberries that

  • (a) possess a good flavour characteristic of well-ripened blueberries;
  • (b) possess a fairly uniform colour characteristic of well-ripened blueberries;
  • (c) are in fairly good condition;
  • (d) are fairly free from cap stems; and
  • (e) are fairly free from defects including clusters, whole leaves or any portion of clusters and whole leaves, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

(4) Canada C is the name for the grade of frozen blueberries that

  • (a) possess a flavour characteristic of well-ripened blueberries;
  • (b) possess a reasonably uniform colour characteristic of well-ripened blueberries;
  • (c) are in reasonably good condition;
  • (d) are reasonably free from cap stems; and
  • (e) are reasonably free from defects including clusters, whole leaves or any portion of clusters and whole leaves, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

Definitions

(5) The following definitions apply in this section.

"cap stems" means

  • (a) small stems by which the berries are attached to the branches; and
  • (b) single or joined double cap stems with or without berries attached. (pédoncules)

"cluster" means three or more joined cap stems with or without berries attached. (grappe)

"condition" means the character and wholeness of the berries. (état)

"fairly free from cap stems" means that not more than 40 cap stems may be present in a 500 g (17.64 oz.) sample of frozen blueberries. (passablement exempts de pédoncules)

"fairly free from defects" means that for each 500 g (17.64 oz.) of net weight of frozen blueberries, there may be present

  • (a) whole leaves or any portion of leaves or large stems, if the total surface of that material together with any other harmless extraneous material does not exceed 9.68 cm2 (sq. in.) in the aggregate;
  • (b) not more than a total of 60 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 20 of the 60 berries are undeveloped blueberries or edible berries other than blueberries; and
  • (c) not more than an average of 15 clusters in all sample units or containers comprising a sample, if there are not more than 25 clusters in any single sample unit or single package. (passablement exempts de défauts)

"fairly good condition" means that the blueberries are fairly firm and fairly fleshy and fairly whole and intact with not more than 20%, by weight, of blueberries that may be crushed, mushy or broken. (état passablement bon)

"fairly uniform colour" means that the blueberries possess a fairly uniform blue-purple or red-purple colour characteristic of well-ripened blueberries, excluding green berries. (couleur passablement uniforme)

"good condition" means that the blueberries are firm and fleshy and practically intact with not more than 10%, by weight, of blueberries that may be crushed, mushy or broken. (bon état)

"green berries" means blueberries that are not completely ripened and have a green colour anywhere on their surface. (bleuets verts)

"large stems" means the branches of the blueberry plant. (grosses tiges)

"practically free from cap stems" means that not more than 20 cap stems are present in a 500 g (17.64 oz.) sample of frozen blueberries. (à peu près exempts de pédoncules)

"practically free from defects" means that for each 500  g (17.64 oz.) of net weight of frozen blueberries there may be present:

  • (a) whole leaves or any portion of leaves or large stems, if the total surface of that material together with any other harmless extraneous material does not exceed 3.23 cm2 (½ sq. in.) in the aggregate;
  • (b) not more than a total of 15 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 5 of the 15 berries are undeveloped blueberries, or edible berries other than blueberries; and
  • (c) not more than an average of five clusters in all sample units or containers comprising a sample, if there are not more than 10 clusters in any single sample unit or single package. (à peu près exempts de défauts)

"reasonably free from cap stems" means that not more than 60 cap stems may be present in a 500 g (17.64 oz.) sample of frozen blueberries. (raisonnablement exempts de pédoncules)

"reasonably free from defects" means that for each 500 g (17.64 oz.) of net weight of frozen blueberries there may be present

  • (a) whole leaves or any portion of leaves or large stems, if the total surface of that material together with any other harmless extraneous material does not exceed 16.13 cm2 (sq. in.) in the aggregate;
  • (b) not more than a total of 100 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 50 of the 100 berries are undeveloped blueberries or edible berries other than blueberries; and
  • (c) not more than an average of 20 clusters in all sample units or containers comprising the sample, if there are not more than 30 clusters in any single sample unit or single package. (raisonnablement exempts de défauts)

"reasonably good condition" means that the blueberries are reasonably firm and reasonably fleshy and reasonably whole and intact with not more than 30%, by weight, of blueberries that may be crushed, mushy or broken. (état raisonnablement bon)

"reasonably uniform colour" means that the blueberries possess a reasonably uniform blue-purple or red-purple colour characteristic of ripe blueberries, excluding green berries. (couleur raisonnablement uniforme)

"red-purple" means the colour of berries that is between the blue-purple colour of well-ripened blueberries and green berries. (rouge violet)

"undeveloped blueberries" means dried or mummified blueberries that have wrinkled or toughened skins. (bleuets non développés)

"uniform colour" means that the blueberries possess a blue-purple colour characteristic of well-ripened blueberries, that there are not more than 5%, by weight, of blueberries present that are a red-purple colour, and there are no green berries. (couleur uniforme)

Frozen Whole Strawberries

Grade and Grade Names

65. (1) The grade and grade names for frozen whole strawberries are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen whole strawberries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened strawberries;
  • (c) have a practically uniform good colour;
  • (d) are practically uniform in size;
  • (e) are in good condition;
  • (f) are practically free from small cap stems, sepal-like bracts or portions of sepal-like bracts, green or dried berries and other defects;
  • (g) are at least 22 mm (⅞ inch) in diameter.

(3) Canada B is the name for the grade of frozen whole strawberries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened strawberries;
  • (c) have a fairly uniform good colour;
  • (d) are fairly uniform in size;
  • (e) are in fairly good condition; and
  • (f) are fairly free from small cap stems, sepal-like bracts or portions of sepal-like bracts, green or dried berries and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that for each 567 g (20 oz.) of net contents there may be present

  • (a) not more than four uncapped berries with stems or sepal-like bracts attached as a result of poor hulling;
  • (b) not more than six green-tipped berries and two dried berries;
  • (c) not more than three pieces of leaf exceeding 1.61 cm2 (¼ square inch);
  • (d) not more than 10%, by count, of berries showing any visible mechanical or insect injury; or
  • (e) a combination of the defects described in paragraphs (a) to (d), but if any two defects described in paragraphs (a) to (d) are present in the maximum quantity permitted by this definition, no other defects are present. (passablement exemptes)

"fairly good condition" means not more than five berries or 10%, by count (whichever is greater), of the berries in a container are partly or entirely broken down and mushy. (passablement bon état)

"fairly uniform good colour" means that the colour of the berries is a pink to red, characteristic of well-ripened strawberries of one or more like varieties and that not more than 10%, by count, of the berries stand apart from the others in colour. (bonne couleur passablement uniforme)

"fairly uniform in size" means that 75%, by count, of the berries in a package do not vary in size more than plus or minus 3.2 mm (⅛ inch) in diameter measured cross-wise at the greatest width. (grosseur passablement uniforme)

"good condition" means not more than two berries or 5%, by count (whichever is greater), in any one container are partly or entirely broken down and mushy. (bon état)

"good flavour" means that the product has a good characteristic, normal flavour and odour, and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that, for each 567 g (20 oz.) of net contents

  • (a) there may be present
    • (i) not more than two uncapped berries with stems or sepal-like bracts attached;
    • (ii) not more than three green-tipped berries and one dried berry;
    • (iii) not more than two pieces of leaf exceeding 1.61 cm2 (¼ square inch); or
    • (iv) not more than 5%, by count, of the berries showing any visible mechanical or insect injury; or
  • (b) if any two of the defects described in subparagraphs (a)(i) to (iv) inclusive reach the allowable maximum tolerance prescribed in that subparagraph, all other defects are absent. (à peu près exemptes)

"practically uniform good colour" means that the colour of the berries is a bright pink to red, characteristic of well-ripened strawberries of one or more like varieties and that not more than 5% of the berries stand apart from the others in colour. (bonne couleur à peu près uniforme)

"practically uniform in size" means that 90%, by count, of the berries in a package do not vary in size more than plus or minus 3.2 mm (⅛ inch) in diameter measured cross-wise at the greatest width. (grosseur à peu près uniforme)

"similar varietal characteristics" means that the berries have the colour, shape and other characteristics of one or more like varieties. (caractéristiques variétales analogues)

Frozen Sliced Strawberries

Grade and Grade Names

66. (1) The grade and grade names for frozen sliced strawberries are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen sliced strawberries that

  • (a) possess a good flavour typical of well-ripened, properly prepared strawberries;
  • (b) have a practically uniform good colour;
  • (c) have slices that possess good character and are in fairly good condition; and
  • (d) are practically free from small cap stems, sepal-like bracts or portions of sepal-like bracts, blemishes, dried berries and other defects.

(3) Canada B is the name for the grade of frozen sliced strawberries that

  • (a) possess a good flavour typical of well-ripened, properly prepared strawberries;
  • (b) have a fairly uniform good colour;
  • (c) have slices that possess fairly good character and are in reasonably good condition; and
  • (d) are fairly free from small cap stems, sepal-like bracts or portions of sepal-like bracts, blemishes, dried berries and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that for each 425 g (15 oz.) of net contents

  • (a) there may be present
    • (i) not more than four stems, including not more than one stem exceeding 13 mm (½ inch) in length;
    • (ii) an area of not more than 3.23 cm2 (½ square inch) of harmless extraneous material such as leaves, caps, and loose sepal-like bracts; or
    • (iii) not more than a total of 5%, by weight, of blemished, dried or damaged berries; or
  • (b) if any two of the defects described in subparagraphs (a)(i) to (iii) reach the allowable maximum tolerance, prescribed in that subparagraph, other defects are absent. (passablement exemptes)

"fairly good character" means that the strawberry slices are reasonably firm and that the appearance and eating quality of the product are not seriously affected by disintegration or seediness of the fruit. (caractère passablement bon)

"fairly good condition" means that not more than 20%, by weight, in any one container consists of broken down and mushy strawberries. (passablement bon état)

"fairly uniform good colour" means that the colour is a fairly uniform pink to red, characteristic of fairly well-ripened strawberries, and not more than 20% of the slices show white centres, in which less than one-half the surface area is a good characteristic pink to red colour. (bonne couleur passablement uniforme)

"good character" means that the strawberry slices are fairly firm and that the appearance and eating quality of the product are not materially affected by disintegration or seediness of the fruit. (bon caractère)

"good flavour" means that the product has a good characteristic normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that for each 425 g (15 oz.) of net contents

  • (a) there may be present
    • (i) not more than two stems, including not more than one stem exceeding 13 mm (½ inch) in length;
    • (ii) an area of not more than 1.61 cm2 (¼ square inch) of harmless extraneous material such as leaves, caps and loose sepal-like bracts; or
    • (iii) not more than a total of 3%, by weight, of blemished, dried or damaged berries; or
  • (b) if any two of the defects described in subparagraphs (a)(i) to (iii) reach the allowable maximum tolerance prescribed in that subparagraph, other defects are absent. (à peu près exemptes)

"practically uniform good colour" means that the colour is a bright pink to red, characteristic of well-ripened strawberries, and not more than 10% of the slices show white centres, in which less than one-half of the surface area is a good characteristic pink to red colour. (bonne couleur à peu près uniforme)

"reasonably good condition" means that not more than 30%, by weight, in any one package consists of broken down and mushy strawberries. (raisonnablement bon état)

Frozen Broccoli (Cut or Chopped), Broccoli Spears

Grade and Grade Names

67. (1) The grade and grade names for frozen broccoli spears and frozen broccoli (cut or chopped) are Canada A and Canada B.

(2) Canada A is the name of the grade of frozen broccoli that

  • (a) possesses a good flavour;
  • (b) possesses a practically uniform good colour;
  • (c) consists of units that are practically uniform in size;
  • (d) consists of units that are young and tender; and
  • (e) are practically free from insect or mechanical injury, blemished portions and other defects.

(3) Canada B is the name for the grade of frozen broccoli that

  • (a) possesses a good flavour;
  • (b) possesses a fairly uniform good colour;
  • (c) consists of units that are fairly uniform in size;
  • (d) consists of units that are fairly young and tender; and
  • (e) are fairly free from insect or mechanical injury, blemished portions and other defects.

Definitions

(4) The following definitions apply in this section.

"chopped broccoli" is the style of broccoli that consists of broccoli stalks or shoots not more than 19.05 mm (¾ inch) in length, cut or diced from broccoli stalks with or without any head material. (brocoli haché)

"cut broccoli" is the style of broccoli that consists of broccoli stalks or shoots not less than 19.05 mm (¾ inch) in length and head material in sufficient quantity to make up not less than 35%, by weight, of the finished product. (brocoli coupé)

"fairly free" from defects means not more than three units per package or 30%, by count (whichever is greater), of spears, cuts or pieces show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury. (passablement exempts)

"fairly uniform good colour" means that the frozen broccoli possesses a characteristic green colour, which may be variable but is not an off-colour. (bonne couleur passablement uniforme)

"fairly uniform in size", with reference to broccoli spears or frozen broccoli, means that not more than one unit per package or 10%, by count (whichever is greater), is less than 76 mm (3 inches) or more than 152 mm (6 inches) in length; and with reference to cut broccoli, it means that not more than 20%, by weight, of the units is less than 19.05 mm (¾ inch) or more than 50.8 mm (2 inches) in length. (grosseur passablement uniforme)

"fairly young and tender", with reference to broccoli spears and cut broccoli, means that not less than 90% of the head material shows fairly compact head clusters with buds enlarged but not flowered or in the open stage and the remainder is fairly tender and free from any coarse, fibrous stalk portions; with reference to chopped broccoli, the pieces must be fairly tender and free from any coarse, stringy or fibrous development. (passablement jeunes et tendres)

"frozen broccoli" or "broccoli spears" must consist of the heads and the adjoining portions of the stems of fresh, clean, sound stalks or shoots of the broccoli plant, with or without attached leaves and ranging in length from not less than 76 mm (3 inches) to not more than 152 mm (6 inches). (brocoli congelé or pousses de brocoli)

"good flavour" means that the product, after cooking, has a good characteristic normal flavour and odour and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"head material" means the buds or bud clusters of the broccoli plant, whether or not attached to stalks, and includes any attached portions of the stalks. (parties de la pomme)

"practically free" from defects means not more than two units or 20%, by count (whichever is greater), of spears, cuts or pieces show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury. (à peu près exempts)

"practically uniform good colour" means that the frozen broccoli possesses a characteristic green colour, which may include lighter coloured areas typical of young and tender broccoli that do not materially affect the appearance of the product. (bonne couleur à peu près uniforme)

"practically uniform in size", with reference to broccoli spears or frozen broccoli, means that at least 80% of the stalks do not vary more than 50.8 mm (2 inches) in length and the diameter of the stalk, measured 25 mm (1 inch) from the bottom does not vary by more than 19.05 mm (¾ inch); with reference to cut broccoli, it means that not more than 10%, by weight, of the units must be less than 19.05 mm (¾ inch) or more than 50.8 mm (2 inches) in length. (grosseur à peu près uniforme)

"unit" means an individual stalk, trimmed spear or cut portion of frozen broccoli. (spécimen)

"young and tender", with reference to broccoli spears and cut broccoli, means that not less than 90% of the head material shows practically compact head clusters and individual bud clusters all practically closed and the remainder tender; with reference to chopped broccoli, the pieces are tender. (jeunes et tendres)

Frozen Brussels Sprouts

Grade and Grade Names

68. (1) There are four size designations of frozen Brussels sprouts with the size designations Small, Baby, Medium or Large as set out in Part 3 Size Grading for Processed Fruit or Vegetable Products.

(2) The grade and grade names for frozen Brussels sprouts are Canada A and Canada B.

(3) Canada A is the name for the grade of frozen Brussels sprouts that

  • (a) possess a good flavour and odour;
  • (b) possess a practically uniform good colour;
  • (c) possess a good character; and
  • (d) are practically free from poorly trimmed heads, mechanical or insect injury, blemishes and other defects.

(4) Canada B is the name for the grade of frozen Brussels sprouts that

  • (a) possess a fairly good flavour and odour;
  • (b) possess a fairly uniform good colour;
  • (c) possess a reasonably good character; and
  • (d) are fairly free from poorly trimmed heads, mechanical or insect injury, blemishes and other defects.

Definitions

(5) The following definitions apply in this section.

"fairly free" from defects means

  • (a) not more than a slight trace of grit or silt;
  • (b) not more than 20%, by count, of the units are poorly trimmed; or
  • (c) not more than 10%, by count, of all the units may be damaged by mechanical, insect or pathological injury or by any other means to the extent that the appearance or eating quality is seriously affected. (passablement exempts)

"fairly good flavour and odour" means that the product, after cooking, may be lacking in good flavour and odour but is free from objectionable flavours or objectionable odours of any kind. (saveur et odeur passablement bonnes)

"fairly uniform good colour" means that not less than 80% of the heads are green to yellow-green colour on the outer surfaces and not more than two heads or 10%, by count (whichever is greater), may be partially or entirely yellow. (bonne couleur passablement uniforme)

"good character", in reference to the degree of development, texture and tenderness of the sprout heads, means that not less than 90%, by count, of the units are well formed, compact and reasonably firm and of the remainder not more than an occasional head may be soft and light in weight in comparison to its size. (bon caractère)

"good flavour and odour" means that the product, after cooking, has a good characteristic normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"poorly trimmed heads" means that

  • (a) the butt end is not trimmed smoothly and closely at the approximate point of attachment of the outer leaves; or
  • (b) the appearance of the unit is materially damaged by excessive cutting into the head. (spécimens parés imparfaitement)

"practically free" from defects means that

  • (a) no grit or silt is present that in any way affects the appearance or eating quality of the product;
  • (b) not more than 10%, by count, of units may be poorly trimmed; or
  • (c) not more than 5%, by count, of all the units are damaged by mechanical, insect or pathological injury or by any other means to the extent that the appearance or eating quality is materially affected. (à peu près exempts)

"practically uniform good colour" means that not less than 95% of the heads are green to yellow-green in colour on the outer surfaces and not more than one head or 5%, by count (whichever is greater), may be partially or entirely yellow. (bonne couleur à peu près uniforme)

"reasonably good character" means that not less than 50%, by count, of the heads are well formed, compact and reasonably firm and of the remainder not more than 10%, by count, may be soft and loose-structured. (caractère raisonnablement bon)

Frozen Carrots (Cut Carrots-Baby Whole Style, Cut Carrots-Whole Style, Diced Carrots, Sliced Carrots, Whole Carrots or Whole Baby Carrots)

Grade and Grade Names

69. (1) There are seven size designations of frozen carrots with the size designations Very Small, Small, Petite, Regular, Medium, Large or Extra Large as set out in Part 3 Size Grading for Processed Fruit or Vegetable Products.

(2) The grade and grade names for frozen carrots, including cut carrots-baby whole style, cut carrots-whole style, diced carrots, sliced carrots, whole carrots, and whole baby carrots, are Canada A and Canada B.

(3) Canada A is the name for the grade of cut carrots-baby whole style, cut carrots-whole style, diced carrots, sliced carrots, whole baby carrots or whole carrots that

  • (a) possess a good characteristic flavour;
  • (b) possess a practically uniform good colour;
  • (c) consist of units that are tender;
  • (d) are practically uniform in size and shape; and
  • (e) are practically free from defects.

(4) Canada B is the name for the grade of cut carrots-baby whole style, cut carrots-whole style, diced carrots, sliced carrots, whole baby carrots or whole carrots that

  • (a) possess a good characteristic flavour;
  • (b) possess a fairly uniform good colour;
  • (c) consist of units that are tender;
  • (d) are fairly uniform in size and shape; and
  • (e) are fairly free from defects.

Definitions

(5) The following definitions apply in this section.

"cut carrots-baby whole style" means cut carrots-whole style that meet the size grading requirements set out in Part 3 Size Grading for Processed Fruit or Vegetable Products for the sizes "Very Small", "Small or Petite" or "Regular". (carottes coupées en forme de mini-carottes entières)

"cut carrots-whole style" means frozen units prepared by cutting whole carrots into shorter pieces and forming them to resemble whole carrots. (carottes coupées en forme de carottes entières)

"diced carrots" means frozen units prepared by cutting whole carrots into approximate cube-shaped units with no side exceeding 13 mm (½ inch). (carottes en dés)

"fairly free from defects" means

  • (a) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 25%, by count, of all units are dirty, show evidence of blemishes, incomplete peeling, insect or mechanical injury or contain cracks that seriously affect the appearance or the edibility of the product;
  • (b) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 35%, by count, of all units show cracks that are clean, not healed and do not seriously affect the appearance or the edibility of the product;
  • (c) in the case of diced carrots, that not more than 10%, by weight, of all units are dirty or show evidence of internal or external discolouration, incomplete peeling, blemishes or insect or mechanical injury; and
  • (d) in the case of sliced carrots, that not more than seven units per package, or 10%, by count (whichever is greater), of all units are dirty or show evidence of blemishes, incomplete peeling or insect or mechanical injury. (passablement exempts de défauts)

"fairly uniform good colour" means that the units possess an orange-yellow colour that is fairly uniform and typical of carrots of similar varietal characteristics and that not more than 10%, by weight, for diced carrots and not more than 10%, by count, for all other styles of carrots, of the units in any one package, may be somewhat but not distinctly different from the overall colour. (bonne couleur passablement uniforme)

"fairly uniform in size and shape" means

  • (a) in the case of cut carrots-baby whole style or whole baby carrots, that not more than 20%, by count, of the units are more than 22 mm (⅞ inch) in diameter and 130 mm (5 inches) in length and that no units exceed 25 mm (1 inch) in diameter and 140 mm (5 ½ inches) in length;
  • (b) in the case of cut carrots-whole style or whole carrots,
    • (i) that not more than 10%, by count, of the units are more than 38 mm (1 ½ inches) in diameter and that no unit exceeds 42 mm (1 ⅔ inches) in diameter; and
    • (ii) that 85%, by count, of the units do not vary more than 13 mm (⅓ inch) in diameter, from the largest to the smallest, and that the remaining 15% do not vary more than 25 mm (1 inch) in diameter, from the largest to the smallest,
  • (c) in the case of diced carrots, that the aggregate weight of all irregular shaped units and splinters does not exceed 20% of the weight of all the units; and
  • (d) in the case of sliced carrots, that the units are not more than 50.8 mm (2 inches) in diameter and not more than 10 mm (⅜ inch) in thickness and that the aggregate weight of all irregular shaped units and splinters does not exceed 10% of the weight of all units. (de grosseur et de forme passablement uniformes)

"good characteristic flavour" means the units, after cooking, have the typical flavour and odour of fresh young carrots and are free from objectionable flavours and odours of any kind. (bonne saveur caractéristique)

"irregular shaped units and splinters", means

  • (a) in the case of sliced carrots and diced carrots, large units in excess of normal size and units not shaped in accordance with the requirements set out in the respective definition, and the style declared; and,
  • (b) in the case of diced carrots, units smaller than one-half the volume of an average size cube of carrot. (spécimens de forme irrégulière et éclats)

"practically free from defects" means

  • (a) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 15%, by count, of all units are dirty, show evidence of blemishes, incomplete peeling, insect or mechanical injury or defects containing cracks that seriously affect the appearance or the edibility of the product;
  • (b) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 25%, by count, of all units show cracks that are clean, not healed and do not seriously affect the appearance or edibility of the product;
  • (c) in the case of diced carrots, that not more than 5%, by weight of all units, are dirty or show evidence of internal or external discolouration, incomplete peeling, blemishes, insect or mechanical injury; and
  • (d) in the case of sliced carrots, that not more than three units per package or 5%, by count (whichever is greater), are dirty or show evidence of blemishes, incomplete peeling or insect or mechanical injury. (à peu près exempts de défauts)

"practically uniform good colour" means that the units possess an orange-yellow colour that is uniform, bright and typical of carrots of similar varietal characteristics and that not more than 5%, by weight, for diced carrots and not more than 5%, by count, for all other styles of carrots of the units in any one package may be somewhat but not distinctly different from the overall colour. (bonne couleur à peu près uniforme)

"practically uniform in size and shape" means

  • (a) in the case of cut carrots-baby whole style or whole baby-carrots, that not more than 20%, by count, of the units are more than 22 mm (⅞ inch) in diameter and 100 mm (4 inches) in length and that no unit exceeds 25 mm (1 inch) in diameter and 110 mm (4 ⅓ inches) in length;
  • (b) in the case of cut carrots whole style or whole carrots,
    • (i) that not more than 5%, by count, of the units are more than 25 mm (1 inch) in diameter and that no units exceed 27 mm (1 1/12 inches) in diameter, and
    • (ii) that 85%, by count, of the units do not vary more than 6.4 mm (¼ inch) in diameter, from the largest to the smallest, and the remaining 15% do not vary more than 13 mm (½ inch) in diameter, from the largest to the smallest;
  • (c) in the case of diced carrots, that the aggregate weight of all irregularly shaped units and splinters does not exceed 10% of the weight of all units; and
  • (d) in the case of sliced carrots, that the units are not more than 38 mm (1 ½ inches) in diameter and not more than 10 mm (⅜ inch) in thickness and that the aggregate weight of all irregular shaped units and splinters does not exceed 5% of the weight of all units. (de grosseur et de forme à peu près uniformes)

"similar varietal characteristics" means possessing the colour, texture and shape of one or more like varieties. (caractéristiques variétales analogues)

"sliced carrots" means frozen units prepared by cutting whole carrots in either a smooth or corrugated manner at right angles to the longitudinal axis into slices not more than 10 mm (⅜ inch) in thickness. (carottes tranchées)

"tender" means possessing a texture, typical of fresh young carrots, with units that may be somewhat firm but not fibrous. (tendres)

"unit" means an individual frozen piece of carrot in the case of cut carrots-baby whole style or cut carrots-whole style, an individual frozen cube of carrot in the case of diced carrots, an individual frozen slice of carrot in the case of sliced carrots, and an individual frozen carrot in the case of whole baby carrots or whole carrots. (spécimen)

"whole baby carrots" means whole carrots which meet the size grading requirements set out in Part 3 Size Grading for Processed Fruit or Vegetable Products for the sizes "Very Small", "Small or Petite" or "Regular". (mini-carottes entières)

"whole carrots" means frozen original whole carrots. (carottes entières)

Frozen Cauliflower

Grade and Grade Names

70. (1) The grade and grade names for frozen cauliflower are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen cauliflower that

  • (a) possesses a good flavour and odour;
  • (b) has a practically uniform good colour and good character; and
  • (c) is practically free from blemished areas, mechanical or insect injury and other defects.

(3) Canada B is the name for the grade of frozen cauliflower that

  • (a) possesses a fairly good flavour and odour;
  • (b) has a fairly good colour and fairly good character; and
  • (c) is fairly free from blemished areas, mechanical or insect injury and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that

  • (a) not more than a total of 30%, by weight, are poorly trimmed clusters; or
  • (b) not more than a total of 15%, by weight, are seriously damaged clusters showing visible blemished areas, insect or pathological injury in excess of 1.61 cm2 (¼ square inch). (passablement exempts)

"fairly good character", when referring to the texture and development of the head, means that not less than 60%, by weight, of the cauliflower are at least reasonably firm with fairly compact clusters of buds or buttons and that the remainder of the units may be soft and ricey but not more than 10%, by weight, of the cauliflower may be broken down or mushy. (caractère passablement bon)

"fairly good colour" means that the buds or buttons may possess a slightly variable characteristic colour ranging from white or light cream to a rather dull white over the tops but that not less than two units per container or 20%, by count (whichever is greater), distinctly stand apart in colour from all other units in the container. (couleur passablement bonne)

"fairly good flavour and odour" means that the product, after cooking, may be lacking in good flavour but is free from objectionable flavours or objectionable odours of any kind. (saveur et odeur passablement normales)

"good character", when referring to the texture and development of the head, means that not less than 80%, by weight, of the cauliflower are firm and compact clusters of buds or buttons and that the remainder of the units may be quite firm or slightly soft and slightly ricey. (bon caractère)

"good flavour and odour" means that the product, after cooking, has a good characteristic flavour free from any "off" flavours and odour and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"practically free" from defects means that

  • (a) not more than a total of 15%, by weight, are poorly trimmed clusters; or
  • (b) not more than a total of 10%, by weight, are damaged clusters showing visible blemished areas, insect or pathological injury in excess of 1.61 cm2 (¼ square inch). (à peu près exempts)

"practically uniform good colour" means that the buds or buttons possess a characteristic white to light cream colour over the tops, which colour may be slightly variable, but that not more than one unit per container or 10%, by count (whichever is greater), distinctly stands apart in colour from all other units in the container. (bonne couleur à peu près uniforme)

"unit" means an individual portion or section of a head which is not less than 19.05 mm (¾ inch) in the greatest dimension measured across the top of the cluster. (spécimen)

(5) For the purpose of classifying defects in subsection (4),

"clusters" means an individual portion or section of a head made up of buds or buttons and the adjoining stems or portions of stems and attached modified leaves or bracts. (grappe)

"poorly trimmed cluster" means that the appearance of the cluster is seriously affected by ragged cutting or gouging, or both, or is seriously affected by attached modified leaves or bracts; and (grappe mal parée)

"ricey units" are sections of a head on which the branches have become elongated, causing flower clusters to separate and present a loose or open appearance. (spécimens riziformes)

Frozen Cherries (Red, Sour, Pitted)

Grade and Grade Names

71. (1) The grade and grade names for frozen red, sour, pitted cherries are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen red, sour, pitted cherries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened cherries;
  • (c) have a practically uniform colour and maturity;
  • (d) possess a good character;
  • (e) are practically free from pits or pieces of pit; and
  • (f) are practically free from blemished cherries, mutilated cherries, hail damage, insect injury and other defects.

(3) Canada B is the name for the grade of frozen red, sour, pitted cherries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened cherries;
  • (c) have a fairly uniform colour and maturity;
  • (d) possess a fairly good character;
  • (e) are fairly free from pits or pieces of pit; and
  • (f) are fairly free from blemished cherries, mutilated cherries, hail damage, insect injury and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that there may be present

  • (a) not more than 10% by count of blemished cherries with the blemish on the cherry being of abnormal appearance 1.6 mm (1/16 inch) in diameter or larger, and not more than 6%, by count, showing blemishes in excess of 6.4 mm (¼ inch) in diameter;
  • (b) not more than 20%, by count, of cherries that are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry; or
  • (c) not more than six pieces of harmless extraneous material per 13.61 kg. (30 lbs.) of net weight. (passablement exemptes)

"fairly free from pits or pieces of pit" means that there are not more than two pits or pieces of pit or two unpitted cherries for each 1.7 kg (60 oz.) of net weight. (passablement exemptes de noyaux ou de morceaux de noyaux)

"fairly good character" means that the cherries possess a fairly firm, fleshy texture but are not soft, very thin fleshed or tough skinned. (caractère passablement bon)

"fairly uniform colour and maturity" means that 80%, by count, of the frozen red, sour, pitted cherries possess a colour that is bright and typical of fairly well-ripened cherries, not more than 5%, by count, of the cherries are so immature as to be yellow or light pink in colour and not more than 8%, by weight, of the cherries are discoloured due to oxidation. (couleur et maturité passablement uniformes)

"good character" means that the cherries possess a firm, fleshy texture typical of properly prepared, properly ripened red sour cherries. (bon caractère)

"good flavour" means that the product has a good normal, characteristic flavour of ripe cherries and is free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that there may be present

  • (a) not more than 5%, by count, of blemished cherries with the blemish on the cherry being of abnormal appearance 1.6 mm (1/16 inch) in diameter or larger, and not more than 2%, by count, showing blemishes in excess of 6.4 mm (¼ inch) in diameter;
  • (b) not more than 10%, by count, of cherries that are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry; or
  • (c) not more than four pieces of harmless extraneous material per 13.61  kg. (30 lbs.) of net weight. (à peu près exemptes)

"practically free from pits or pieces of pit" means that there is not more than one pit, piece of pit or one unpitted cherry for each 1.7 kg (60 oz.) of net weight. (à peu près exemptes de noyaux ou de morceaux de noyaux)

"practically uniform colour and maturity" means that 90%, by count, of the frozen red, sour, pitted, cherries possess a colour that is bright and typical of well-ripened cherries, none of the cherries are so immature as to be yellow or light pink in colour and not more than 5%, by weight, of the cherries are discoloured due to oxidation. (couleur et maturité à peu près uniformes)

"similar varietal characteristics" means that the cherries possess the size and shape conformation of one or more like varieties of the red sour varietal group. (caractéristiques variétales analogues)

Frozen Cherries (Sweet)

Grade and Grade Names

72. (1) The grade and grade names for frozen sweet cherries are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen sweet cherries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened sweet cherries;
  • (c) have a practically uniform good colour characteristic of the varietal group;
  • (d) are firm and thick fleshed;
  • (e) are uniform in size;
  • (f) are practically free from pits or pieces of pit if the cherries are pitted; and
  • (g) are practically free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

(3) Canada B is the name for the grade of frozen sweet cherries that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened sweet cherries;
  • (c) have a fairly uniform good colour characteristic of the varietal group,
  • (d) are fairly firm and thick fleshed;
  • (e) are fairly uniform in size;
  • (f) are practically free from pits or pieces of pit if the cherries are pitted; and
  • (g) are fairly free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that for each 425 g (15 ounces) of net contents there may be present

  • (a) not more than two cherries or 4%, by count (whichever is greater), that are misshapen or distinctly different in shape;
  • (b) not more than four cherries or 8%, by count (whichever is greater), that are damaged by cracks, rain checks in which the flesh of the cherry partly exudes and is exposed; or
  • (c) not more than two cherries or 4%, by count (whichever is greater), that are showing surface blemishes in excess of 0.81 cm2 (⅛ square inch). (passablements exemptes)

"fairly firm and thick fleshed", with reference to the character of the cherries, means that there are present not more than five soft and flabby cherries or 10%, by count (whichever is greater), per 425 g (15 oz.) of net contents. (chair passablement ferme et épaisse)

"fairly uniform good colour" means that although the cherries may be slightly dull in appearance, they are 80% uniform in colour, characteristic of the varietal group, and in addition, not more than 8%, by weight, are discoloured due to oxidation. (bonne couleur passablement uniforme)

"fairly uniform in size" means that 80%, by count, of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1.6 mm (1/16  inch). (grosseur passablement uniforme)

"firm and thick fleshed", with reference to the fleshiness and the texture of the cherries in relation to their maturity, means that there are present not more than two soft and flabby cherries or 4%, by count (whichever is greater), per 425 g (15 oz.) of net contents. (chair ferme et épaisse)

"good flavour" means that the product has a good normal characteristic flavour for the varietal group and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that for each 425 g (15 ounces) of net contents there may be present

  • (a) not more than one cherry or 2%, by count (whichever is greater), that is misshapen or distinctly different in shape;
  • (b) not more than two cherries or 4%, by count (whichever is greater), that are damaged by cracks, rain checks in which the flesh of the cherry partly exudes and is exposed; or
  • (c) not more than one cherry or 2%, by count (whichever is greater), that is showing surface blemishes in excess of 1.61 cm2 (⅛ square inch). (à peu près exemptes)

"practically free from pits or pieces of pit" means not more than one pit, piece of pit or one unpitted cherry in 1.7 kg (60 oz.) of net contents. (à peu près exemptes de noyaux ou de morceaux de noyaux)

"practically uniform good colour" means that the cherries are bright in appearance and are 90% uniform in colour characteristic of well-ripened sweet cherries of either the

"light" or "dark" varietal group and in addition not more than 5%, by weight, are discoloured due to oxidation. (bonne couleur à peu près uniforme)

"similar varietal characteristics" means that the cherries are of the "light" sweet varietal group or of the "dark" sweet varietal group as described in subsection (5). (caractéristiques variétales analogues)

"uniform in size" means that 90%, by count, of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1.6 mm (1/16 inch). (grosseur uniforme)

(5) For the purposes of subsection (4), the varietal groups of frozen sweet cherries are as follows:

  • (a) "light" sweet type such as Napoleon or Royal Anne variety; and
  • (b) "dark" sweet type such as Bing or Lambert varieties.

Frozen Whole Kernel Corn

Grade and Grade Names

73. (1) The grade and grade names for frozen whole kernel corn are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen whole kernel corn that

  • (a) possesses similar varietal characteristics;
  • (b) possesses a very good flavour typical of young tender sweet corn;
  • (c) possesses a practically uniform good colour;
  • (d) is tender;
  • (e) is well cut; and
  • (f) is practically free from silk, husk, pieces of cob, blemished kernels and other defects.

(3) Canada B is the name for the grade of frozen whole kernel corn that

  • (a) possesses similar varietal characteristics;
  • (b) possesses a fairly good flavour typical of fairly young tender sweet corn;
  • (c) possesses a fairly good colour;
  • (d) is fairly tender;
  • (e) is fairly well cut; and
  • (f) is fairly free from silk, husk, pieces of cob, blemished kernels and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that the combined defects present do not materially affect the appearance or eating quality of the product and that there are not more than six kernels with cob tissue attached in 2.84 kg (100 oz.) of net contents. (passablement exempt de défaut)

"fairly good colour" means that the product, while it may lack brightness, is not dull or greyish to the extent that the appearance is materially affected. (couleur passablement bonne)

"fairly good flavour" means that the product, after cooking, may be lacking in good flavour but is free from objectionable flavours and objectionable odours of any kind. (saveur passablement bonne)

"fairly tender" means that the kernels have a fairly tender texture offering only slight resistance when chewed. (passablement tendre)

"fairly well cut" means that the kernels are cut fairly evenly and neatly from the cob and are 90%, by weight, free from torn or ragged kernels. (passablement bien coupé)

"practically free" from defects means that the combined defects present do not more than slightly affect the appearance or eating quality of the product and that there are not more than three kernels with cob tissue attached in 2.84 kg (100 oz.) of net contents. (à peu près exempt)

"practically uniform good colour" means that the product is bright and of a colour typical of young, tender corn of the variety. (bonne couleur à peu près uniforme)

"similar varietal characteristics" means whole kernel corn of one colour variety. (caractéristiques variétales analogues)

"tender" means that the kernels have a tender texture and are in the milk or early cream stage of maturity. (tendre)

"very good flavour" means that the product, after cooking, has the flavour and odour of young tender corn free from any objectionable flavours and objectionable odours of any kind. (très bonne saveur)

"well cut" means that the kernels are cut evenly and neatly from the cob and that the product is 95%, by weight, free from torn or ragged kernels. (bien coupé)

Frozen Corn on Cob

Grade and Grade Names

74. (1) The grade and grade names for frozen corn on cob are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen corn on cob that

  • (a) possesses the characteristics of Canada A frozen whole kernel corn with respect to flavour, colour and tenderness;
  • (b) are evenly cut and practically uniform in size;
  • (c) are well developed; and
  • (d) are practically free from poorly trimmed ears, damaged kernels and other defects.

(3) Canada B is the name for the grade of frozen corn on cob that

  • (a) possesses the characteristics of Canada  B frozen whole kernel corn with respect to flavour, colour and tenderness;
  • (b) are evenly cut and fairly uniform in size;
  • (c) are fairly well developed; and
  • (d) are fairly free from poorly trimmed ears, damaged kernels and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that there may be

  • (a) not more than a trace of husk or a small amount of silk remaining on the cob;
  • (b) not more than one poorly trimmed ear in the sample unit in which the end or ends of the cob are rough or ragged in appearance; and
  • (c) not more than 10%, by count, of kernels in the sample unit damaged by discolouration, mechanical or pathological injury seriously affecting the appearance or eating quality of the product. (passablement exempts)

"fairly uniform in size" means that the cobs are cut fairly evenly with the length of the longest cob not exceeding the length of the shortest cob by more than 13 mm (½ inch) and the diameter of the largest cob not exceeding the diameter of the smallest cob by more than 13 mm (½ inch) if measured at its widest part. (grosseur passablement uniforme)

"fairly well developed" means that the ears are at least 90% filled with kernels and the appearance is not seriously affected by missing or shrunken kernels. (passablement bien développés)

"practically free" from defects means that there may be

  • (a) no husk and not more than a small amount of silk remaining on the cob;
  • (b) no poorly trimmed ears in which the end or ends of a cob are rough or ragged in appearance; and
  • (c) not more than 5%, by count, of kernels in the sample unit damaged by discolouration, mechanical or pathological injury. (à peu près exempts)

"practically uniform in size" means that the cobs are cut evenly with the length of the longest cob not exceeding the length of the shortest cob by more than 13 mm (½ inch) and the diameter of the largest cob not exceeding the diameter of the smallest cob by more than 6.4 mm (¼ inch) if measured at its widest part. (grosseur à peu près uniforme)

"well developed" means that the ears are well filled with kernels and the appearance is not materially affected by missing or shrunken kernels. (bien développés)

Frozen Fruit Cocktail

Grade and Grade Names

75. (1) The grade and grade names for frozen fruit cocktail are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen fruit cocktail that

  • (a) possesses a good flavour and odour;
  • (b) possesses a good colour typical of each of the fruits in the mixture;
  • (c) possesses good character;
  • (d) is of a good maturity and texture; and
  • (e) is practically free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

(3) Canada B is the name for the grade of frozen fruit cocktail that

  • (a) possesses a good flavour and odour;
  • (b) possesses a fairly good colour typical of each of the fruits in the mixture;
  • (c) possesses fairly good character;
  • (d) is of a fairly good maturity and texture; and
  • (e) is fairly free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that the product is 90% free from units showing skin, blemishes or any heavy staining from artificially coloured cherries. (passablement exempt)

"fairly good character" means that the diced units are fairly well cut and fairly uniform in size and with not more than 20%, by drained weight, of soft mushy fruit. (caractère passablement bon)

"fairly good colour" means that each of the ingredients possesses a fairly uniform colour characteristic of the fruit; some variation in colour may exist between units but no units of any one fruit may stand more than slightly apart in colour other than because of artificial colour staining. (couleur passablement bonne)

"fairly good texture" means a texture characteristic of well-ripened fruit with not more than three units per package or 5%, by count (whichever is greater), distinctly hard and no gritty pear units present. (texture passablement bonne)

"good character" means that the diced units are cleanly cut, practically uniform in size and with not more than 10%, by drained weight, of soft and mushy fruit. (bon caractère)

"good colour" means that each of the ingredients possesses a practically uniform bright colour characteristic of the fruit and there is little or no variation in colour between units of each fruit apart from some very slight colour staining from artificially coloured cherries. (bonne couleur)

"good flavour and odour" means that the product has a good, normal characteristic flavour and odour and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"good texture" means a texture characteristic of well-ripened fruit with no distinctly hard or gritty pear units present. (bonne texture)

"practically free" from defects means that the product is 98% free from units showing skin, blemishes or any noticeable staining from artificially coloured cherries. (à peu près exempt)

Frozen Fruits for Salad

Grade and Grade Names

76. The grade and grade names for frozen fruits for salads are the same as for frozen fruit cocktail, set out in section 75, except for the nature of cut and uniformity of count and size of the units.

Frozen Fruit Salad

Grade and Grade Names

77. The grade and grade names for frozen fruit salad are the same as for frozen fruit cocktail, set out in section 75.

Frozen Mixed Vegetables

Grade and Grade Names

78. (1) The grade and grade names for frozen mixed vegetables are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen mixed vegetables if every vegetable included in the mixture is of the grade Canada A.

(3) Canada B, is the name for the grade of frozen mixed vegetables if at least one vegetable included in the mixture is of the grade Canada B and the other vegetables are of that grade or the grade Canada A.

Special Blends of Frozen Vegetables

General Requirements

79. (1) Special blends of frozen vegetables are the products prepared by combining one or more vegetables for which grades are established in this Part with one or more vegetables for which grades are not established in this Part and by freezing and storing the combined vegetables at temperatures necessary for the preservation of the product.

Grade and Grade Names

(2) The grade and grade names for special blends of frozen vegetables are Canada A and Canada B.

(3) Canada A is the name for the grade of a special blend of frozen vegetables if every vegetable that is in the blend and for which grades are established in this Part is of the grade Canada A and the other vegetables in the blend

  • (a) have a good flavour and odour;
  • (b) are free from objectionable flavours and odours; and
  • (c) have a tender texture with units that may be somewhat firm but not fibrous; and

(4) Canada B is the name for the grade of a special blend of frozen vegetables if

  • (a) at least one vegetable that is in the blend and for which grades are established in this Part is of the grade Canada B;
  • (b) the other vegetables that are in the blend and for which grades are established in this Part are of the grade Canada B or of the grade Canada A; and
  • (c) the vegetables that are in the blend and for which grades are not established in this Part are
    • (i) free from objectionable flavours and odours; and
    • (ii) have a fairly tender texture with units that may be firm but are not distinctly fibrous, tough or woody.

Frozen Concentrated Orange Juice

Grade and Grade Names

80. (1) The grade and grade names for frozen concentrated orange juice are Canada A, Canada B and Canada C.

(2) Canada A is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

  • (a) has the appearance of fresh orange juice;
  • (b) shows no separation or coagulation of material;
  • (c) has a very good colour;
  • (d) has a very good flavour;
  • (e) is practically free from defects;
  • (f) has a Brix content of not less than 11.8;
  • (g) has a Brix/acid ratio minimum of 12.5/1; and
  • (h) has a recoverable oil percentage by volume of 0.010 to 0.035.

(3) Canada B is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

  • (a) has the appearance of fresh orange juice;
  • (b) shows no separation or coagulation of material;
  • (c) has a good colour;
  • (d) has a good flavour;
  • (e) is reasonably free from defects;
  • (f) has a Brix content of not less than 10.6;
  • (g) has a Brix/acid ratio minimum of 12.5/1; and
  • (h) has a maximum recoverable oil percentage by volume of 0.035.

(4) Canada C is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

  • (a) has the appearance of fresh orange juice;
  • (b) shows no separation or coagulation of material;
  • (c) has a good colour;
  • (d) has a good flavour;
  • (e) is reasonably free from defects;
  • (f) has a Brix content of not less than 9.7;
  • (g) has a Brix/acid ratio minimum of 10.0/1; and
  • (h) has a maximum recoverable oil percentage by volume of 0.040.

Definitions

(5) The following definitions apply in this section.

"acid" means the percentage by weight of the total acidity, calculated as anhydrous citric acid, as determined by titration. (acide)

"Brix content" means the refractometric sucrose content to which the applicable correction for acid is added, and determined in accordance with a refractometric method. (valeur Brix)

"Brix/acid ratio" means the ratio of Brix content of the juice to the grams of anhydrous citric acid per 100 g. (3.53 oz.) of the juice. (rapport Brix/acide)

"defects" means any seeds or portion of seeds, specks, particles of membrane, core, peel or any other distinctive features that adversely affect the appearance or drinking quality of the orange juice. (défauts)

"good colour" means that colour that is characteristic of orange juice. (bonne couleur)

"good flavour" means the flavour that is characteristic of orange juice extracted from fresh, mature, sweet oranges that may be slightly affected by processing, packaging or storage conditions. (bonne saveur)

"practically free from defects" means the presence of defects that do not detract from the appearance or drinking quality of the orange juice. (à peu près exempt de défauts)

"reasonably free from defects" means the presence of defects that do not seriously affect the appearance or the drinking quality of the orange juice. (raisonnablement exempt de défauts)

"reconstituted" with respect to frozen concentrated orange juice, means the form of orange juice that results when frozen concentrated orange juice is thoroughly mixed with the amount of water indicated on the label of the container. (reconstitué)

"recoverable oil" means the volume of oil that may be recovered from the reconstituted juice (huile recouvrable).

"separation" means the separation of orange juice whereby lighter suspended material rises upward and heavier suspended material sinks downward leaving between the two materials a clear or transparent liquid. (séparation)

"very good colour" means that colour of orange juice which is better than good colour. (très bonne couleur)

"very good flavour" means the flavour that is fine, distinct and characteristic of orange juice that is extracted from fresh, mature, sweet oranges. (très bonne saveur)

Frozen Peaches (Halved, Sliced, Diced or Quartered)

Grade and Grade Names

81. (1) The grade and grade names for frozen peaches, halves, halved, slices, sliced, diced, quarters, or quartered, are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen peaches that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened peaches;
  • (c) have practically uniform good colour;
  • (d) have units that are practically uniform in size;
  • (e) are in good condition;
  • (f) are free from pits or portions of pit; and
  • (g) are practically free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

(3) Canada B is the name for the grade of frozen peaches that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour typical of well-ripened peaches;
  • (c) have fairly uniform good colour;
  • (d) have units that are fairly uniform in size;
  • (e) are in fairly good condition;
  • (f) are practically free from pits or portions of pit; and
  • (g) are fairly free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

Definitions

(4) The following definitions apply in this section.

"diced" frozen peaches are peeled and pitted peaches cut into approximate cubes. (en dés)

"fairly free" from defects means that for each 425 g (15 oz.) of net contents there may be present

  • (a) not more than 6.45 cm2 (1 square inch) of peel in the aggregate;
  • (b) not more than one unit or 10%, by count (whichever is greater), showing mechanical damage resulting from trimming the peach in which the unit shows that the trimming occurred over and above that required to halve or quarter the peach; or
  • (c) not more than two units or 20%, by count (whichever is greater), showing discoloured bruising, hail damage or insect injury in excess of 0.81 cm2 (⅛ square inch). (passablement exemptes)

"fairly good condition" means that the units possess a texture typical of mature, well-ripened peaches; some definite softening and fraying of the cut edges may be present and, with respect to halves or quarters, not more than two units or 20%, by count (whichever is greater), are decidedly soft and flattened out while still retaining their normal shape; with respect to sliced peaches, 65% of the slices are well formed and intact with not more than 35% slivers or broken down pieces; with respect to diced peaches, not more than 20%, by drained weight, of broken down and mushy fruit. (passablement bon état)

"fairly uniform good colour" means that the units possess a fairly bright colour typical of mature, well-ripened, properly prepared frozen peaches and show only some slight browning due to oxidation or any other cause; and in addition not more than two units or 20%, by count (whichever is greater), may show a deeper or lesser colour readily discernible but no unit is so immature as to be a distinct greenish colour. (bonne couleur passablement uniforme)

"fairly uniform in size", with respect to frozen halved or quartered peaches, means that not more than two units per package or 20%, by count (whichever is greater), vary more than plus or minus 3.2 mm (⅛ inch) in diameter; with respect to sliced peaches, 70%, by count, of the slices are of the same general size and shape of an average slice in the package; frozen diced peaches are exempt in regard to size requirements. (grosseur passablement uniforme)

"free from pits or portions of pit" means that if a pit or pit material is present in any one package, no further evidence of pit material is present in an additional 2.84 kg (100 oz.) of net contents. (exemptes de noyaux ou de parties de noyaux)

"good condition" means that the units possess a tender, fleshy texture typical of mature, well-ripened peaches with clean cut edges, and with respect to halves or quarters, not more than one unit or 10%, by count (whichever is greater), show evidence of definite softening or fraying of edges on the inside cup of the peach half or quarter; with respect to sliced peaches, 85% of the slices are well formed and intact with not more than 15% slivers or broken down pieces; with respect to diced peaches, not more than 10%, by drained weight, of broken down and mushy fruit. (bon état)

"good flavour" means a good, normal flavour characteristic of well-ripened peaches and free from any objectionable flavours or objectionable odours of any kind. (bonne saveur)

"halves" or "halved" frozen peaches are peeled and pitted peaches cut approximately in half along the suture from stem to apex. (en moitiés)

"practically free" from defects means that for each 425 g (15 oz.) of net contents there may be present

  • (a) not more than 3.23 cm2 (½ square inch) of peel in aggregate; or
  • (b) not more than one unit or 10%, by count (whichever is greater), showing discoloured blemishes, hail damage or insect injury in excess of 0.81 cm2 (⅛ square inch). (à peu près exemptes)

"practically uniform good colour" means that the units possess a bright colour typical of mature, well-ripened, properly prepared frozen peaches that are free from any slight brownish colour due to oxidation or other causes. (bonne couleur à peu près uniforme)

"practically uniform in size" with respect to halved or quartered frozen peaches means that not more than one unit per package or 10%, by count (whichever is greater), vary more than plus or minus 3.2 mm (⅛ inch) in diameter if measured across the inside centre on the shortest axis; with respect to sliced peaches, 90%, by count, of the slices are of the same general size and shape of an average slice in the package; frozen diced peaches are exempt in regard to size requirements. (grosseur à peu près uniforme)

"quarters" or "quartered" frozen peaches are halved peaches cut into two approximately equal parts. (en quartiers)

"similar varietal characteristics" means peaches that possess the texture and formation of one or more like varieties. (caractéristiques variétales analogues)

"slices" or "sliced" frozen peaches are peeled and pitted peaches cut in sectors smaller than quarters. (en tranches)

"unit" means an individual half, a slice, a quarter or a cube in frozen peaches. (spécimen)

Frozen Peas

Grade and Grade Names

82. (1) The grade and grade names for frozen peas are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen peas that

  • (a) possess similar varietal characteristics;
  • (b) possess a good flavour;
  • (c) possess a practically uniform good colour;
  • (d) are tender; and
  • (e) are practically free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

(3) Canada B is the name for the grade of frozen peas that

  • (a) possess similar varietal characteristics;
  • (b) possess a fairly good flavour;
  • (c) possess a fairly uniform good colour;
  • (d) are fairly tender; and
  • (e) are fairly free from skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that there may be present

  • (a) in approximately 1.41 kg (50 oz.) of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of 1.61 cm2 (¼ square inch), or not more than one thistle bud or other spherical piece of vegetable matter from other plants, and not more than one cylindrical piece or pieces of vegetable material from other plants not exceeding 13 mm (½ inch) in length in the aggregate;
  • (b) not more than a combined total of 10%, by count, of broken peas, split peas or loose skins; or
  • (c) not more than 0.75%, by count, of spotted or otherwise discoloured peas. (passablement exempts)

"fairly good flavour" means that although the peas may be lacking in good flavour, they are characteristic of the maturity and are free from objectionable flavours and objectionable odours of any kind. (saveur passablement bonne)

"fairly tender", as determined in the cooked product, means that the frozen peas, after cooking, are fairly tender or not more than slightly mealy upon eating, and when determined on the basis of the brine flotation test, "fairly tender" means that the peas are in such a stage of maturity that not more than 12%, by count, of the peas (skins removed) may sink in a solution containing 15%, by weight, of salt. (passablement tendres)

"fairly uniform good colour" means that the frozen peas possess a fairly bright and fairly uniform, green colour typical for the variety, that any peas which vary markedly from such typical green colour do not materially affect the overall colour appearance, and that not more than 1%, by count, of the peas may be "blond", or cream coloured or seriously detract from the overall colour appearance of the product. (bonne couleur passablement uniforme)

"good flavour" means that the product, after cooking, has a good characteristic flavour and odour of young tender peas and is free from objectionable flavours or objectionable odours of any kind. (bonne saveur)

"practically free" from defects means that there may be present

  • (a) in approximately 2.84 kg (100 oz.) of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of 1.61 cm2 (¼ square inch), or not more than one thistle bud or other spherical piece of vegetable matter from other plants, and not more than one cylindrical piece or pieces of vegetable material from other plants not exceeding 13 mm (½ inch) in length in the aggregate;
  • (b) not more than a combined total of 7%, by count, of broken peas, split peas or loose skins; or
  • (c) not more than 0.5%, by count, of spotted or otherwise discoloured peas. (à peu près exempts)

"practically uniform good colour" means that the frozen peas possess a bright, practically uniform, good green colour that is typical for the variety, that any peas which may noticeably vary from that typical green colour do not more than slightly affect the overall colour appearance, and that not more than 0.5%, by count, of the peas are "blond" or cream coloured or seriously detract from the overall colour appearance of the product. (bonne couleur à peu près uniforme)

"similar varietal characteristics" means that the peas possess the colour and shape of one or more like varieties. (caractéristiques variétales analogues)

"tender" as determined in the cooked product, means that the frozen peas after cooking are very tender upon eating, and when determined on the basis of the brine flotation test, "tender" means that the peas are in such a stage of maturity that not more than 10%, by count, of the peas (skins removed) sink in a solution containing 13%, by weight, of salt. (tendres)

(5) For the purposes of classifying defects in subsection (4),

"broken pea" means one that, while having little or none of its interior substance separated from it, is crushed or broken from the natural shape, but does not include a skin or a cracked pea that does not materially affect the shape of the pea. (pois brisé)

"loose skin" means a whole detached pea skin or portions of detached pea skin aggregating the approximate equivalent of an average size whole pea skin. (peau lâche)

"split pea" means one from which a cotyledon or a large portion of a cotyledon has become detached or two whole detached cotyledons or pieces of detached cotyledons aggregating the size of an average pea and that can be counted as one. (pois fendu)

"spotted pea" means one that has discoloured markings on its surface distinctly setting it apart from other peas in the container. (pois tacheté)

(6) For the purposes of evaluating tenderness in frozen peas on the basis of brine flotation test, the following procedure is used:

  • (a) brine solutions are based on the percentage by weight of pure salt (NaCl) in a solution at 20 degrees Celsius;
  • (b) brine solutions are standardized to the proper specific gravity equivalent to the specified "per cent of salt in solution" by using a salometer spindle accurately calibrated at 20 degrees Celsius;
  • (c) a glass beaker or similar receptacle is filled with the brine solution to a depth of approximately 50.8 mm (2 inches);
  • (d) this brine solution and the sample for testing are at the same temperature, which closely approximates 20 degrees Celsius;
  • (e) after the skins are carefully removed from the peas, the peas are placed in the solution;
  • (f) pieces of peas and loose skins are not be used in making the brine flotation test;
  • (g) only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as "peas that sink"; and
  • (h) if cotyledons divide, both cotyledons are used in the test and the two separated cotyledons are considered as one pea, and if an odd cotyledon sinks, it is considered as one pea.

Frozen Peas and Carrots (Diced, Sliced or Whole), Frozen Carrots (Diced, Sliced or Whole) and Peas

Grade and Grade Names

83. The grade and grade names for frozen peas and diced, sliced or whole carrots are Canada A and Canada B, graded on the basis of the frozen peas and frozen diced, sliced or whole carrots for which grades are set out in section 82 and section 69, respectively .

Frozen French Fried Potatoes (Straight Cut or Regular Cut, Shoestring or Julienne, Crinkle Cut, Crinkle Cut Shoestring or Crinkle Cut Julienne)

Grade and Grade Names

84. (1) The grade and grade names for frozen french fried potatoes that are straight cut or regular cut, shoestring or julienne, crinkle cut, crinkle cut shoestring or crinkle cut julienne are Canada A and Canada B.

(2) Canada A is the grade name for the grade of frozen french fried potatoes that

  • (a) are practically free from defects;
  • (b) are practically uniform in size and shape;
  • (c) possess a practically uniform colour; and
  • (d) when prepared according to label instructions, possess a good texture and a good characteristic flavour and aroma.

(3) Canada B is the grade name for the grade of frozen french fried potatoes that

  • (a) are fairly free from defects;
  • (b) are fairly uniform in size and shape;
  • (c) possess a fairly uniform colour; and
  • (d) when prepared according to label instructions, possess a fairly good texture and a fairly good characteristic flavour and aroma.

(4) For the purpose of this section,

  • (a) freedom from defects and uniformity in size and shape is evaluated while the product is in the frozen state;
  • (b) colour is evaluated initially while the product is in a frozen state and confirmed after it has been prepared according to label instructions; and
  • (c) texture, flavour and aroma is evaluated after the product has been prepared according to label instructions.

(5) The factors referred to in subsection (4) are evaluated in the order set out in that subsection.

(6) If, in respect of one of the factors referred to in subsection (4), the unit does not meet the applicable requirement set out in subsection (2) or (3), the unit is defective.

Definitions

(7) The following definitions apply in this section.

"crinkle cut" means cut into strips with corrugated surfaces, and generally having cross-sectional dimensions not less than 7 mm (9/32 inch) by 7 mm (9/32 inch) and not more than 13 mm (½ inch) by 13 mm (½ inch). (coupe ondulée)

"crinkle cut shoestring" or "crinkle cut julienne" means cut into strips with corrugated surfaces and generally having cross-sectional dimensions less than 7 mm (9/32 inch) by 7 mm (9/32 inch). (paille en coupe ondulée or julienne en coupe ondulée)

"fairly free from defects" means that in 1 kg (2.21 lbs.) of net contents of the product there may be present

  • (a) not more than seven serious defects;
  • (b) not more than a total of 21 serious and major defects; and
  • (c) not more than a total of 60 serious, major and minor defects. (passablement exemptes de défauts)

"fairly good characteristic flavour and aroma" means that the product possesses a flavour and aroma that may be slightly scorched or caramelized but does not detract from the edibility of the product and is not off-flavour or off-odour. (saveur et arôme caractéristiques passablement bons)

"fairly good texture" means that while the product is still hot

  • (a) the external surfaces of the units may be slightly hard or slightly tough, with not more than a moderate separation from the inner portion and the units are fairly free of excess oil; and
  • (b) not more than 10%, by weight, of the units are soggy. (texture passablement bonne)

"fairly uniform colour" means that the colour is fairly even, may be slightly dull and must range from a very light cream colour to a brown colour and that not more than 10% by weight of the units may distinctly stand apart from the general colour. (couleur passablement uniforme)

"fairly uniform in size and shape" means that not more than 12%, by weight, of the units are small pieces and slivers. (grosseur et forme passablement similaires)

"good characteristic flavour and aroma" means that the product possesses flavour and aroma typical of properly prepared frozen french fried potatoes and is free from rancidity, bitterness, a scorched or caramelized flavour, or other off-flavour or off-odour. (bonne saveur et arôme caractéristiques)

"good texture" means that while the product is still hot

  • (a) the external surfaces of the units are moderately crisp, show no noticeable separation from the inner portion and are almost free of excess oil; and
  • (b) not more than 3%, by weight, of the units are soggy. (bonne texture)

"major defect" means a unit affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area of 40 mm2 (6¼ square inches) to 125 mm2 (19 ⅜ square inches). (défaut majeur)

"minor defect" means a unit

  • (a) affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area of 8 mm2 (1 ¼ square inches) to 40 mm2 (6¼ square inches); or
  • (b) having a pale brown peel or light discolouration equivalent to an area equal or greater than 8 mm2 (1 ¼ square inches). (défaut mineur)

"practically free from defects" means that in 1 kg (2.21 lbs.) of net contents there may be present

  • (a) in the case of frozen french fried potatoes straight cut or regular cut or crinkle cut
    • (i) not more than four serious defects;
    • (ii) not more than a total of 12 serious and major defects;
    • (iii) not more than a total of 36 serious, major and minor defects; and
  • (b) in the case of frozen french fried potatoes shoestring, or julienne or crinkle cut shoestring or crinkle cut julienne
    • (i) not more than four serious defects;
    • (ii) not more than a total of 16 serious and major defects; and
    • (iii) not more than a total of 45 serious, major and minor defects. (à peu près exemptes de défauts)

"practically uniform colour" means that the colour is practically even, bright and typical of properly prepared frozen french fried potatoes and must range from a very light cream colour to a deep golden colour and that not more than 5%, by weight, of the units may distinctly stand apart from the general colour. (couleur à peu près uniforme)

"practically uniform in size and shape" means that

  • (a) not more than 6%, by weight, of the units are small pieces and slivers; and
  • (b) 90%, by weight, of the units are not less than 37 mm (1 ½ inches) in length. (grosseur et forme à peu près similaires)

"serious defect" means a unit affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area greater than 125 mm2 (19 ⅜ square inches). (défaut grave)

"shoestring" or "julienne" means cut into strips, with smooth surfaces, and generally having cross-sectional dimensions less than 7 mm (9/32 inch) by 7 mm (9/32 inch). (paille or julienne)

"sliver" means a very thin unit, generally an edge piece, that has substantially smaller average cross-sectional dimensions than the predominant size of the units and that has less than one third of the weight of an average unit of the same length. (éclat)

"small piece" means a unit less than 25 mm (1 inch) in length. (petit morceau)

"soggy" means that the unit is limp, doughy or waterlogged or any combination being limp, doughy or waterlogged, and lacks body or character. (flasque)

"straight cut" or "regular cut" means cut into strips with smooth surfaces and generally having cross-sectional dimensions not less than 7 mm (9/32 inch) by 7 mm (9/32 inch) and not more than 13 mm (½ inch) by 13 mm (½ inch). (coupe droite or coupe régulière)

"unit" means one of the pieces comprising the product. (spécimen)

Frozen Cooked Squash

Grade and Grade Names

85. (1) The grade and grade names for frozen cooked squash are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen cooked squash that

  • (a) possesses a good flavour typical of well-matured fresh squash;
  • (b) possesses a practically uniform good colour;
  • (c) possesses a smooth fine finish and a heavy thick consistency; and
  • (d) is practically free from particles of seed, rind, fibre and other defects.

(3) Canada B is the name for the grade of frozen cooked squash that

  • (a) possesses a good flavour typical of well-matured fresh squash;
  • (b) possesses a fairly uniform good colour;
  • (c) possesses a fairly smooth finish and a reasonably thick consistency; and
  • (d) is fairly free from particles of seed, rind, fibre and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that while particles of rind, fibre and seeds may be present, such particles do not appear in sufficient quantity or numbers to seriously affect the appearance or edibility of the product. (passablement exemptes)

"fairly smooth finish" means that the product possesses a fairly smooth finish that may be somewhat grainy but not coarse. (fini passablement doux)

"fairly uniform good colour" means that the frozen product is fairly bright and possesses a fairly uniform colour typical of reasonably well-matured fresh squash. (bonne couleur passablement uniforme)

"good flavour" means that the product, after heating, has a good normal characteristic flavour and odour of ripe squash and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur)

"heavy thick consistency" means that the product is thick and heavy and from it there is no more than a slight separation of free liquid. (consistance lourde et épaisse)

"practically free" from defects means that while traces of minute particles of rind, fibre or seed may be present, such particles must not be noticeable in a general survey and that defects present do not in any way detract from the appearance or edibility of the product. (à peu près exemptes)

"practically uniform good colour" means that the frozen product is uniformly bright and possesses a colour typical of well-matured fresh squash. (bonne couleur à peu près uniforme)

"reasonably thick consistency" means that the product is reasonably heavy and from it there is not an excessive amount of free liquid. (consistance raisonnablement épaisse)

"smooth fine finish" means that the product is smooth and fine grained. (fini fin et doux)

Frozen Uncooked Squash (Diced or Cubed)

Grade and Grade Names

86. (1) The grade and grade names for frozen uncooked diced or cubed squash are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen uncooked squash that

  • (a) possesses a good flavour and odour;
  • (b) possesses a practically uniform good colour;
  • (c) possesses a good character;
  • (d) is of a tender texture; and
  • (e) is practically free from skin, blemishes and other defects.

(3) Canada B is the name for the grade of frozen uncooked squash that

  • (a) possesses a good flavour and odour;
  • (b) possesses a fairly uniform good colour;
  • (c) possesses a fairly good character;
  • (d) is of a reasonably tender texture; and
  • (e) is fairly free from skin, blemishes and other defects.

Definitions

(4) The following definitions apply in this section.

"defective units" are cubes showing any skin, blemishes or discoloured areas that materially affect the appearance and edibility of the product. (spécimens défectueux)

"fairly free" from defects means that the aggregate weight of all defective units does not exceed 10% of the total weight of all the units. (passablement exemptes)

"fairly good character" means that the cubes are fairly clean cut not exceeding 13 mm (½ inch) in measurement and with not more than 10%, by weight, of chips, splinters or irregularly shaped units. (caractère passablement bon)

"fairly uniform good colour" means that the product is fairly bright and possesses a colour fairly typical of fresh squash. (bonne couleur passablement uniforme)

"good character" means that the cubes are clean cut not exceeding 13 mm (½ inch) in measurement and with not more than 5%, by weight of chips, splinters or irregularly shaped units. (bon caractère)

"good flavour and odour" means that the product, after cooking, has a good normal flavour and odour of fresh squash and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"practically free" from defects means that the aggregate weight of all defective units does not exceed 5% of the total weight of all the units. (à peu près exemptes)

"practically uniform good colour" means that the product is uniformly bright and possesses a colour typical of fresh squash. (bonne couleur à peu près uniforme)

"reasonably tender" means a texture that may be quite firm but not hard or overly soft. (raisonnablement tendres)

"tender" means that the product has a tender texture that may be slightly firm but not hard or soft. (tendres)

"unit" means an individual cube in frozen uncooked squash. (spécimen)

Frozen Rhubarb (Cut)

Grade and Grade Names

87. (1) The grade and grade names for frozen cut rhubarb are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen rhubarb that

  • (a) possesses similar varietal characteristics;
  • (b) possesses a good flavour and odour;
  • (c) possesses a good colour;
  • (d) has a good texture;
  • (e) has units or pieces that are practically uniform in size; and
  • (f) are practically free from root ends, leaf ends, ragged irregular units, blemishes and other defects.

(3) Canada B is the name for the grade of frozen rhubarb that

  • (a) possesses similar varietal characteristics;
  • (b) possesses a good flavour and odour;
  • (c) possesses a fairly good colour;
  • (d) has a fairly good texture;
  • (e) has units or pieces that are reasonably uniform in size; and
  • (f) are fairly free from root ends, leaf ends, ragged irregular units, blemishes and other defects.

Definitions

(4) The following definitions apply in this section.

"fairly free" from defects means that the frozen rhubarb possesses not more than a total of 20%, by count, of stem or root ends that are not properly trimmed or are damaged to the extent that the appearance and edibility is seriously affected. (passablement exempte)

"fairly good colour" means that the product has a fairly bright appearance and a colour characteristic of the type or variety which may be slightly dull or greyish but is not an off-colour. (couleur passablement bonne)

"fairly good texture" means that the frozen rhubarb possesses a tender texture with not more than 20%, by count, of pieces that are tough, pithy or stringy differing distinctly in tenderness from the general texture of the product. (texture passablement bonne)

"good colour" means that the product has a bright appearance and a colour that is characteristic of the type or variety. (bonne couleur)

"good flavour and odour" means that the product has a good, normal characteristic flavour of fresh rhubarb and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"good texture" means that the frozen rhubarb possesses a tender texture with not more than 10%, by count, of the units that are pithy, spongy or stringy differing noticeably in tenderness from the general texture of the product. (bonne texture)

"practically free" from defects means that the frozen rhubarb possesses not more than a total of 10%, by count, of root or stem ends that are not properly trimmed or units that are damaged in any way. (à peu près exempte)

"practically uniform in size" means that the units are cleanly cut, not more than 38 mm (1½ inches) and not less than 13 mm (½ inch) in length and with 90% of the units not varying in length by more than 13 mm (½ inch). (grosseur à peu près uniforme)

"reasonably uniform in size" means that the units are cleanly cut, not more than 38 mm (1½ inches) and not less than 13 mm (½ inch) in length and with 80% of the units not varying in length by more than 13 mm (½ inch). (grosseur raisonnablement uniforme)

"similar varietal characteristics" means that the rhubarb is of one type, either the crimson type that is predominately reddish pink in colour or the green type that is predominately green in colour. (caractéristiques variétales analogues)

Frozen Spinach (Whole Leaf, Cut or Chopped)

Grade and Grade Names

88. (1) The grade and grade names for frozen whole leaf, cut, or chopped spinach are Canada A and Canada B.

(2) Canada A is the name for the grade of frozen spinach that

  • (a) possesses a good flavour and odour typical of fresh spinach;
  • (b) possesses a uniform typical green colour;
  • (c) has good character;
  • (d) is free from any grit, sand or silt; and
  • (e) is practically free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

(3) Canada B is the name for the grade of frozen spinach that

  • (a) possesses a good flavour and odour;
  • (b) possesses a fairly good colour;
  • (c) has fairly good character;
  • (d) contains not more than a trace of grit, sand or silt; and
  • (e) is fairly free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

Definitions

(4) The following definitions apply in this section.

"chopped" spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem that has been chopped into small pieces less than 19.05 mm (¾ inch) in the longest dimension. (hachés)

"cut leaf" spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem that has been cut into pieces 19.05 mm (¾ inch) or more in the longest dimension. (en feuilles coupées)

"fairly free" from defects means that for each 340 g (12 oz.) of net contents, there may be present

  • (a) not more than two root stubs or root crowns;
  • (b) not more than four seedy heads;
  • (c) not more than five blemished or wilted leaves; or
  • (d) grass or weeds aggregating not more than 203 mm (8 inches) in length of which none may be more than 13 mm (½ inch) in width measured at the widest point transversely to the long axis. (passablement exempts)

"fairly good character" means that the spinach is mostly tender and may possess a few coarse or tough leaves and stems or portions of stems and that the appearance of the product is not seriously affected by shredded, torn or ragged leaves and stems. (caractère passablement bon)

"fairly good colour" means that the frozen spinach possesses a fairly uniform characteristic green colour which may be somewhat dull and variable in colour but not to the extent that the appearance of the frozen product is seriously affected. (couleur passablement bonne)

"good character" means that the spinach is tender and free from any coarse or tough leaves and stems or portions of stems and is practically free from any ragged and torn leaves and stems that materially affect the appearance of the product. (bon caractère)

"good flavour and odour" means that the product, after cooking, has a good characteristic, normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind. (bonne saveur et bonne odeur)

"practically free" from defects means that for each 340 g (12 oz.) of net contents, there may be present

  • (a) not more than one root stub or root crown;
  • (b) not more than two seedy heads;
  • (c) not more than three blemished or wilted leaves; or
  • (d) grass or weeds aggregating not more than 102 mm (4 inches) in length of which none may be more than 13 mm (½ inch) in width measured at the widest point transversely to the long axis. (à peu près exempts)

"trace of grit, sand or silt" means an amount that is noticeable but does not seriously affect the appearance or the eating quality of the product. (trace de terre, sable ou gravier)

"uniform typical green colour" means that the frozen spinach possesses a good, bright, uniform characteristic green colour typical of young spinach. (couleur uniforme)

"whole leaf" spinach is the style of frozen spinach that consists substantially of the leaf and adjoining portion of the stem. (à feuilles entières)

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