Table IV-Limits for Defects In Grade A
Whole per 50 olives | Pitted per 50 olives | Halved per 100 halves | Segmented per 255 g (9 oz) | Sliced per 255 g (9 oz) | Chopped per 255 g (9 oz) | |
HEVM, HEM, or EVM | 1 | 1 | 1 | Practically free | Practically free | Practically free. |
Stems: | ||||||
Minor and major stems incl. | 2 | 2 | 2 | |||
Major stems | 1 | 1 | 1 | Practically free | Practically free | Practically free. |
Minor and major blemishes, minor and major wrinkles and mutilated | 5 | 5 | 10 | Practically free | Practically free | Practically free. |
Provided: | ||||||
Major blemishes, major wrinkles do not exceed | 2 | 2 | 5 | |||
Further Provided: Multilated do not exceed | 1 | 1 | ||||
Broken pieces and poorly cut units | 8 | Practically free | Practically free | |||
Mechanical damage | 2 | 2 | 5 | |||
Blowouts, cross pitted, plunger and pitter damage | 5 | |||||
Obvious split pit or misshapen | 2 | |||||
Severe blemishes (green-ripe type only) | 0 | 0 | 0 |
Table V-Limits for Defects in Grade B
Whole per 50 olives | Pitted per 50 olives | Halved per 100 halves | Segmented per 255 g (9 oz) | Sliced per 255 g (9 oz) | Chopped per 255 g (9 oz) | |
HEVM, HEM or EVM | 1 | 1 | 1 | Reasonably free | Reasonably free | Reasonably free. |
Stems: | ||||||
Minor and major stems incl. | 3 | 3 | 3 | |||
Major stems | 1 | 1 | 1 | Reasonably free | Reasonably free | Reasonably free. |
Minor and major blemishes, minor and major wrinkles and mutilated | 10 | 10 | 20 | Reasonably free | Reasonably free | Reasonably free. |
Provided: | ||||||
Major blemishes, major wrinkles do not exceed | 5 | 5 | 10 | |||
Further provided: | ||||||
Mutilated do not exceed | 2 | 2 | ||||
Broken pieces and poorly cut units | 15 | Reasonably free | Reasonably free | |||
Mechanical damage | 5 | 5 | 10 | |||
Blowouts, cross pitted, plunger and pitter damage | 10 | |||||
Obvious split pit or misshapen | 5 | |||||
Severe blemishes (green-ripe type only) | 0 | 0 | 0 |
Table VI-Limits for Defects in Grade C
Whole per 50 olives | Pitted per 50 olives | Halved per 100 halved | Segmented per 255 g (9 oz.) | Sliced per 255 g (9 oz.) | Chopped per 255 g (9 oz.) | Broken Pitted per 255 g (9 oz.) | |
HEVM, HEM, or EVM | 1 | 1 | 1 | Fairly free | Fairly free | Fairly free | 2 |
Minor and major stems inclusive | 4 | 4 | 4 | ||||
Major stems | 2 | 2 | 2 | Fairly free | Fairly free | Fairly free | 4 |
Minor, major blemishes, major, minor wrinkles | No limit | No limit | No limit | Fairly free | Fairly free | Fairly free | No limit. |
Provided: | |||||||
Major blemishes, major wrinkles do not exceed | 13 | 13 | 25 | 51 g1 | |||
Further Provided: | |||||||
Multilated, major blemish and major wrinkles do not exceed | 15 | 15 | 30 | ||||
Multilated do not exceed | 5 | 5 | 10 | No limit. | |||
Broken pieces and poorly cut units | 25 | Fairly free | Fairly free | ||||
Mechanical damage | 10 | 10 | 20 | ||||
Blowouts, cross pitted, plunger and pitter damaged | 15 | ||||||
Obvious split pit or misshapen | No limit | ||||||
Severe blemishes (green-ripe type only) | 3 | 3 | 3 | 0 | 0 | 0 |
1 Major blemishes only.
7 C.F.R. §52.3761