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Code of Federal Regulations Title 7. Agriculture § 7.52.3758 Determining the grade of a sample unit

Current as of October 02, 2022 | Updated by FindLaw Staff

(a) General. In addition to considering other requirements outlined in the standards the following quality factors are evaluated:

(1) Factors not rated by score points. (i) Flavor;  (ii) Uniformity of size (styles of whole and pitted only).

(2) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are:

Points

(i) Color

30

(ii) Absence of defects

40

(iii) Character

30

Total score

100

(b) Definition of flavor—

(1) Good flavor.

(i) “Good flavor” in ripe type means a distinctive flavor characteristic of ripe type olives (including that of properly spiced olives) which have been properly prepared and processed and which are free from objectionable flavors of any kind.

(ii) “Good Flavor” in green-ripe type means a distinctive mellow flavor characteristic of green-ripe type olives which have been properly prepared and processed and which are free from objectionable flavors of any kind.

(2) Reasonably good flavor. “Reasonably good flavor” in either ripe type or green-ripe type (including that of properly spiced olives) means that the flavor may be slightly lacking in distinctly characteristic flavor for the respective type but the olives are free from objectionable flavors of any kind.

 1

 Includes matters within the responsibility of the Federal Grain Inspection Service.

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Cite this article: FindLaw.com - Code of Federal Regulations Title 7. Agriculture § 7.52.3758 Determining the grade of a sample unit - last updated October 02, 2022 | https://codes.findlaw.com/cfr/title-7-agriculture/cfr-sect-7-52-3758/

Read this complete Code of Federal Regulations Title 7. Agriculture § 7.52.3758 Determining the grade of a sample unit on Westlaw

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