(a) “U.S. Grade A” is the quality of Layer or Cluster Raisins with Seeds that have similar varietal characteristics; that have a good typical color; that have a good characteristic flavor; that are uniformly cured and show development characteristics of raisins prepared from well-matured grapes; that contain not more than 23 percent, by weight, of moisture; that not less than 30 percent, by weight, of the raisins, exclusive of stems and branches, are 3-Crown size or larger; and that meet the following additional requirements as outlined in Table III of this subpart.
(b) “U.S. Grade B” is the quality of Layer or Cluster Raisins with Seeds that have similar varietal characteristics that have a reasonably good typical color; that have a good characteristic flavor; that are uniformly cured and show development characteristics of raisins prepared from reasonably well-matured grapes; that contain not more than 23 percent, by weight, of the moisture, that not less than 30 percent, by weight, of the raisins exclusive of stems and branches, are 3-Crown size or larger; and that meet the additional requirements outlined in Table III of this subpart.
(c) “Substandard” is the quality of Layer or Cluster Raisins with Seeds that fail to meet the requirements of U.S. Grade B.
Table III—Allowance for Defects in Layer or Cluster Raisins With Seeds
| Defects | U.S. Grade A | U.S. Grade B |
|---|---|---|
| Maximum (percent by weight) | ||
| Sugared | 5 | 10 |
| Discolored, damaged, or moldy | 5 | 7 |
| Provided these limits are not exceeded: | ||
| Damaged | 3 | 4 |
| Moldy | 2 | 3 |
| Substandard development and undeveloped | 2 | 5 |
| Shattered (or loose) individual berries and small clusters of 2 or 3 berries each | Practically free | Reasonably free. |
| 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. |
| Grit, sand, or silt | None of any consequence may be present that affects the appearance or edibility of the product. |
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