Federal regulations · Through 2026-08-25 · Newer source version available

7 CFR 52.1846: Grades of seedless raisins.

(a) “U.S. Grade A” is the quality of seedless raisins that have similar varietal characteristics; that have a good typical color; that have a good characteristic flavor; that show development characteristics of raisins prepared from well-matured grapes with not less than 80 percent, by weight, of raisins that are well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in table 1 to this section.
(b) “U.S. Grade B” is the quality of seedless raisins that have similar varietal characteristics; that have a reasonably good typical color; that have a good characteristic flavor; that show development characteristics of raisins prepared from reasonably well-matured grapes with not less than 70 percent, by weight, of raisins that are well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in table 1 to this section.
(c) “U.S. Grade C” is the quality of seedless raisins that have similar varietal characteristics; that have a fairly good typical color; that have a fairly good flavor; that show development characteristics of raisins prepared from fairly well-matured grapes with not less than 55 percent, by weight, of raisins that are well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in table 1 to this section.
(d) “Substandard” is the quality of seedless raisins that fail to meet the requirements of U.S. grade C.
Table 1 to § 52.1846—Allowances for Defects in Type I, Seedless Raisins and Type II, Golden Seedless Raisins
Defects U.S. Grade A U.S. Grade B U.S. Grade C
Maximum count (per 96 ounces)
Pieces of stem 1 2 4
Maximum count (per 16 ounces)
Capstems 10 15 20
Maximum (percent by weight)
Sugared 5 10 15
Discolored, damaged or moldy raisins 4 6 9
Provided these limits are not exceeded:
Damaged 2 3 5
Moldy 2 3 4
Total
Substandard development and undeveloped:
Selected size 1 11⁄2 2
Mixed size 1 2 3
Small size 2 3 5
Appearance or edibility of product
Slightly discolored or damaged by fermentation or any other defect not described above May not be affected May not be more than slightly affected May not be materially affected.
Grit, sand, or silt None of any consequence may be present that affects the appearance or edibility of the product Not more than a trace may be present that affects the appearance or edibility of the product.

Where this section sits in the code

Title 7—Agriculture
Subtitle B—Regulations of the Department of Agriculture
CHAPTER I—AGRICULTURAL MARKETING SERVICE (STANDARDS, INSPECTIONS, MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE
SUBCHAPTER C—REQUIREMENTS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT
PART 52—PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS
Subpart E—United States Standards for Grades of Processed Raisins

(b) “U.S. Grade B” is the quality of seedless raisins that have similar varietal characteristics; that have a reasonably good typical color; that have a good characteristic flavor; that show development characteristics of raisins prepared from reasonably well-matured grapes with not less than 70 percent, by weight, of raisins that are well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in table 1 to this section.

(c) “U.S. Grade C” is the quality of seedless raisins that have similar varietal characteristics; that have a fairly good typical color; that have a fairly good flavor; that show development characteristics of raisins prepared from fairly well-matured grapes with not less than 55 percent, by weight, of raisins that are well-matured or reasonably well-matured; that contain not more than 18 percent, by weight, of moisture for all varieties of seedless raisins except the Monukka variety, which may contain not more than 19 percent, by weight, of moisture; and that meet the additional requirements outlined in table 1 to this section.

(d) “Substandard” is the quality of seedless raisins that fail to meet the requirements of U.S. grade C.

Table 1 to § 52.1846—Allowances for Defects in Type I, Seedless Raisins and Type II, Golden Seedless Raisins

Defects U.S. Grade A U.S. Grade B U.S. Grade C

Maximum count (per 96 ounces)

Pieces of stem 1 2 4

Maximum count (per 16 ounces)

Capstems 10 15 20

Maximum (percent by weight)

Sugared 5 10 15

Discolored, damaged or moldy raisins 4 6 9

Provided these limits are not exceeded:

Damaged 2 3 5

Moldy 2 3 4

Total

Substandard development and undeveloped:

Selected size 1 11⁄2 2

Mixed size 1 2 3

Small size 2 3 5

Appearance or edibility of product

Slightly discolored or damaged by fermentation or any other defect not described above May not be affected May not be more than slightly affected May not be materially affected.

Grit, sand, or silt None of any consequence may be present that affects the appearance or edibility of the product Not more than a trace may be present that affects the appearance or edibility of the product.

Collected 2026-08-27T02:24:01Z. Source file · JSON

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