Quality Standards of Grapes

and Kiwi in USA and UK

4/29/16

BAC-4131 Food and Beverage

Management Cost Control

Scope
Grading and Classification for Grapes
and Kiwi
Basic Quality Requirements for
Grapes and Kiwi
Tolerance Standards for Grapes and
Kiwi
Uniformity and Color Standards for
grapes
Sizing Standards for Kiwi

4/29/16

BAC-4131 Food and Beverage

Management Cost Control

Grading and Classification For

Grapes
USA

UK

U.S. Extra Fancy Table.

U.S. Extra Fancy
Export.
U.S. Fancy Table.
U.S. Fancy Export.
U.S. No. 1 Table.
U.S. No. 1
Institutional.

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"Extra" Class
Class I
Class II

BAC-4131 Food and Beverage

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Basic Quality Requirements For

Grapes
USA

UK

Mature
Firm
Firmly attached to capstem
Not weak
Not shriveled at capstem
Not shattered
Not split or crushed
Not wet.
Berries free from-Decay, Sunburn
, Waterberry,etc
Berries not damaged

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Berries must be firm

Evenly spaced along the stalk
Must be free from defects
Bloom should be virtually
intact
Berries not damaged
Berries free from-Decay,
Sunburn, Waterberry,etc

BAC-4131 Food and Beverage

Management Cost Control

Tolerance Standards for Grapes

USA

UK

For bunches failing to meet

color requirements 10%
For bunches failing to meet
requirements for minimum
diameter of berries 10%
For off size bunches and for
bunches and berries failing
to meet the remaining
requirements for the grade
8%
For serious damage 2%

A total tolerance of 5-10 %,

by weight of bunches not
satisfying the requirements
of the class
Within this tolerance not
more than 0.5-2 % in total
may consist of produce
satisfying the requirements
of Class II quality.
For all classes: a total
tolerance of 10 %, by
weight

4/29/16

BAC-4131 Food and Beverage

Management Cost Control

Uniformity and Color Standards for

Grapes
USA

UK

Not more than one-tenth of the

containers in any lot show sufficient
variation in color or size of berries.
For well colored each bunch shall have
not less than 75-95 percent, by count,
of berries showing 1 good
characteristic color
For reasonably well colored each
bunch shall have not less than 66-85
percent, by count, of berries showing
1 good characteristic color.
For fairly well colored each bunch shall
have not less than 60-75 percent, by
count, of berries showing 2
characteristic colors

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The contents of each package

must be uniform and contain
only bunches of the same
origin, variety, quality and
degree of ripeness.
In the case of the "Extra" Class,
the bunches must be
approximately uniform in size
and coloring.
The visible part of the contents
of the package must be
representative of the entire
contents.

BAC-4131 Food and Beverage

Management Cost Control

Grading and Classification

for Kiwi
USA
UK
U.S. Fancy
U.S. No. 1
U.S. No. 2

4/29/16

"Extra" Class
Class I
Class II

BAC-4131 Food and Beverage

Management Cost Control

Basic Quality Requirements For Kiwi

USA

UK

Similar varietal
characteristics
Mature
Not soft, overripe, or shriveled
Carefully packed
Clean
Well formed
Free From-Worm holes, Broken
skins which are not healed,
Sunscald, Freezing injury,
Internal breakdown and decay.

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Intact (but free of peduncle),

Sound produce affected by rotting or
deterioration such as to make it unfit
for consumption is excluded
Clean, practically free of any visible
foreign matter Practically free from
pests
Free from damage caused by pests
affecting the flesh
Adequately firm; not soft, shriveled or
water-soaked
Well formed, double/multiple fruit
being excluded
Free of abnormal external moisture,
Free of any foreign smell and/or taste.

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Tolerance Standards for Kiwi

USA

UK

For defects at shipping point 8% for

fruit which fail to meet the
requirements of the specified grade
Not more than 4% shall be allowed for
defects causing serious damage,
including in this latter amount not more
than 1% percent for fruit affected by
internal breakdown or decay.
For defects en route or at destination.
12% for fruit which fail to meet the
requirements
For permanent defects it is 8%
For all classes: a total tolerance of 8%,
by number or weight, of kiwifruit not
satisfying the requirements as regards
sizing is allowed.

For extra class A total tolerance of 5 %,

by number or weight, of kiwifruit not
satisfying the requirements of the class
but meeting those of Class I is allowed
For class 1 A total tolerance of 10 %, by
number or weight, of kiwifruit not
satisfying the requirements of the class
but meeting those of Class II is allowed.
For class 2 A total tolerance of 10 %, by
number or weight, of kiwifruit satisfying
neither the requirements of the class
nor the minimum requirements is
allowed.
For all classes: a total tolerance of 10
%, by number or weight, of kiwifruit not
satisfying the requirements as regards
sizing is allowed.

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BAC-4131 Food and Beverage

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Sizing Standards for Kiwi

USA

UK

For fruit place-packed in tray

pack containers, the sample shall
consist of the contents of the
individual container. For fruit
jumble-packed in volume filled
containers, the sample shall
consist of at least 50 fruit. When
individual containers contain at
least 50 fruit, each individual
sample is drawn from one
container. When individual
containers contain less than 50
fruit, a sufficient number of
adjoining containers are opened
to form a 50 fruit sample.
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However, the kiwifruit

must not weigh less than
85 g in "Extra" Class, 67 g
in Class I and 62 g in Class
II.

BAC-4131 Food and Beverage

Management Cost Control

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Packaging Standards for

Kiwi USA
UK
Fruit shall be fairly uniform in size and shall be
packed in boxes, flats, lugs, or cartons and
arranged according to approved and recognized
methods.
Containers shall be well filled; contents tightly
packed but not be excessively or unnecessarily
bruised by overfilling or oversizing
When packed in closed containers the size shall
be indicated by marking the container with the
numerical count.
Fruit in the shown face of the container shall be
reasonably representative in size and quality of
the contents.
When packed in closed containers the size shall
be indicated by marking the container with the
numerical count.
In order to allow for variations incident to proper
sizing and packing, not more than 10 percent, by
count, of containers in any lot may fail to meet
these requirements.

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The kiwifruit must be packed in such a

way as to protect the produce properly.
The materials used inside the package
must be clean and of a quality such as
to avoid causing any external or internal
damage to the produce.
The use of materials, particularly of
paper or stamps, bearing trade
specifications is allowed, provided the
printing or labeling has been done with
non-toxic ink or glue.
Stickers individually affixed to the
produce shall be such that, when
removed, they neither leave visible
traces of glue, nor lead to skin defects.
Packages must be free of all foreign
matter.

BAC-4131 Food and Beverage

Management Cost Control

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Thank You
Submitted ByVansh Anand
4/29/16

BAC-4131 Food and Beverage

Management Cost Control

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