United States Standards

United States
Department of
Agriculture

Agricultural
Marketing
for Grades of
Canned Tomato Paste
Service

Fruit and
Vegetable
Division

Processed
Products
Branch

Effective date September 19, 1977

This is the Third issue of the United States Standards for Grades of Canned Tomato Paste
published in the FEDERAL REGISTER of August 19, 1977, (42 FR 41843) to become
effective September 19, 1977. This issue supersedes the second issue, which have been
in effect since February 25, 1970.

Voluntary U.S. grade standards are issued under the authority of the Agricultural
Marketing Act of 1946, which provides for the development of official U.S. grades to
designate different levels of quality. These grade standards are available for use by
producers, suppliers, buyers, and consumers. As in the case of other standards for grades
of processed fruits and vegetables, these standards are designed to facilitate orderly
marketing by providing a convenient basis for buying and selling, for establishing quality
control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the
Federal inspection service, the only activity authorized to approve the designation of U.S.
grades as referenced in the standards, as provided under the Agricultural Marketing Act
of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all
processed fruit and vegetable products, is offered to interested parties, upon application,
on a fee-for-service basis. The verification of some specific recommendations,
requirements, or tolerances contained in the standards can be accomplished only by the
use of on-line inspection procedures. In all instances, a grade can be assigned based on
final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of
several processed fruits and vegetables are available upon request for a nominal
fee. These manuals or instructions contain detailed interpretations of the grade standards
and provide step-by-step procedures for grading the product.

Grade standards are issues by the Department after careful consideration of all data and
views submitted, and the Department welcomes suggestions which might aid in improving
the standards in future revisions. Comments may be submitted to, and copies of standards
and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS
U.S. Department of Agriculture
P.O. Box 96456, Rm. 0709, So. Bldg.
Washington, D.C. 20090-6456
 United States Standards for Grades of Canned Tomato Paste

Section Page No.

§52.5041 Product description. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

§52.5042 Concentration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

§52.5043 Texture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

§52.5044 Grades. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

§52.5045 Recommended fill of container. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

§52.5046 Determining the grade of a sample unit. . . . . . . . . . . . . . . . . . . . . . . . . . 3

§52.5047 Determining the rating for the factors which are scored. . . . . . . . . . . . . . 5

§52.5048 Color. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

§52.5049 Defects. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

§52.5050 Determining the grade of a lot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

§52.5051 Score sheet for canned tomato paste. . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as
amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to
comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with
applicable State laws and regulations.
§52.5041 Product description.

(a) Tomato Paste is the clean sound, wholesome product as defined in the
Standard of Identity for Tomato Paste (21 CFR 155.191) issued pursuant to
the Federal Food, Drug, and Cosmetic Act and contains not less than 24.0
percent of natural tomato soluble solids.

(b) The standards in this subpart cover canned tomato paste processed by heat
to assure preservation in hermetically sealed containers as well as tomato
paste which may be preserved by other means.

§52.5042 Concentration.

The degree of concentration is not considered a factor of quality for the purposes of these
standards but the following designations of concentration may be used in connection with
these standard for the applicable natural tomato soluble solids group:

NATURAL TOMATO SOLUBLE SOLIDS

Extra heavy concentration. 39.3 percent or more.
Heavy concentration. 32 percent or more, but less than 39.3
percent.
Medium concentration. 28 percent or more, but less than 32
percent.
Light concentration. 24 percent or more, but less than 28
percent.

§52.5043 Texture.

(a) General. Texture is the degree of fineness or coarseness of the product.

Texture is classified when the product is diluted with water to between 8
percent and 9 percent, inclusive, of natural tomato soluble solids.

(b) Kind of texture.

(1) Fine texture means smooth, uniform finish.

(2) Coarse texture means a coarse, slightly granular finish.

2
§52.5044 Grades.

(a) U.S. Grade A or U.S. Fancy is the quality of tomato paste that:

(1) has a good flavor and odor,

(2) has a good color,

(3) is practically free from defects, and

(4) scores not less than 90 points when scored in accordance with the
scoring system outlined in this subpart.

(b) U.S. Grade C or U.S. Standard is the quality of tomato paste that:

(1) has at least a fairly good flavor and odor,

(2) has at least a fairly good color,

(3) is at least fairly free from defects, and

(4) scores not less than 80 points when scores in accordance with the
scoring system outlined in this subpart.

(c) Substandardis the grade of tomato paste that fails to meet the requirements
of U. S. Grade C.

§52.5045 Recommended fill of container.

It is recommended that containers of tomato paste be filled as full as practicable without

impairment of quality.

§52.5046 Determining the grade of a sample unit.

(a) General. The grade of a sample unit of tomato paste is determined by

considering the factor of flavor and odor which is not scored, the ratings for
the factors of color and defects which are scored, the total score, and the
limiting rules which apply.

3
 (b) Factors not rated by score points.

(1) Flavor and odor.

(i) The flavor and odor of the product is determined on undiluted

samples and also after dilution with water to between 8 percent
and 9 percent, inclusive, of natural tomato soluble solids.

(ii) Good flavor and odor means a distinct tomato paste flavor
characteristics of ripe, good quality tomatoes and inclusive of
any optional ingredient which may have been added. Such
flavor and odor may be no more than slightly affected by any
one or combination of the following: stems, sepals, leaves,
crushed seeds, cores; by immature, soured, or overripe
tomatoes; from the effects of unsatisfactory preparation,
processing, or storage; or from any other factor not specifically
mentioned.

(iii) Fairly good flavor and odor means a characteristic tomato

paste flavor and inclusive of any optional ingredient which may
have been added. Such flavor and odor may be affected, but
not to a serious degree, by any one or combination of the
following: stems, sepals, leaves, or crushed seeds, cores; by
immature, soured or overripe tomatoes; from the effects of
unsatisfactory preparation, processing, or storage; or from any
other factor not specifically mentioned.

(iv) Off flavor and odor means tomato paste flavor that fails to
meet the requirements of fairly good flavor and odor or which
has a flavor and/or odor which is seriously objectionable.

(c) Factors rated by score points. The relative importance of each scoring
factor is expressed numerically on the scale of 100. The maximum number
of points that may be given each factor is:

Factors Points
Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Defects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Total score . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

4
§52.5047 Determining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value
may be determined numerically. The numerical range within each factor is inclusive. (For
example, 45 to 50 points means 45, 46, 47, 48, 49, or 50 points.)

§52.5048 Color.

(a) General. The amount of red in tomato paste is determined by comparing the
color of the product, diluted with water to 8.5 percent (+0.1 percent) of
natural tomato soluble solids (N.T.S.S.), with that produced by spinning a
combination of the following Munsell color discs:
Disc 1 - Red (5R2.6/13) (glossy finish)
Disc 2 - Yellow (2.5YR5/12) (glossy finish)
Disc 3 - Black (N1) (glossy finish)
Disc 4 - Grey (N4) (mat finish)

Such comparison is made under a diffused light source of approximately 250 footcandle
(candela) intensity and having a spectral quality approximating that of daylight under a
moderately overcast sky, and a color temperature of 7,500 degrees Kelvin + 200 degrees.
With the light source directly over the disc and diluted product, observation is made at an
angle of 45 degrees and at a distance of 12 or more inches from the product.

(b) Availability of color reference. The colors referred to in this section are
available from the approved supplier under license from the U.S. Department
of Agriculture:

Munsell Color Company

2441 North Calvert Street
Baltimore, Maryland 21218

(c) Use of electric color meters.

(1) Values that may be used for conversion to a numerical score point
color evaluation of the product, diluted to 8.5 percent (+ 0.1 percent)
natural tomato soluble solids, may be determined by any electronic
color meter system approved by the United States Department of
Agriculture.

(2) The values derived with the approved electronic color meter system
shall be resolvable into a calculated numerical score point by use of
any appropriate conversion formula that has been approved by the
USDA.

5
(d) Grade A classification.

(1) Tomato paste that has a good color may be given a score of 45 to 50
points. Good color means a bright, typical, red tomato paste color.
Such color when the product is diluted and observed as specified in
this section, is as red as, or more red than, that produced by spinning
the Munsell color discs in the following combinations or an equivalent
of such composite color:

65 percent of the area of Disc 1;

21 percent of the area of Disc 2; and

14 percent of the area of either Disc 3 or Disc 4; or

7 percent of the area of Disc 3 and 7 percent of the area

of Disc 4, whichever most nearly matches the
appearance of the diluted sample.

(2) Any calculated numerical score of 45 points for a diluted product shall
be equivalent to a visually evaluated color score of 45 points
produced under the conditions specified in paragraph (d) (1) of this
section. Proportionately higher calculated numerical scores or
visually assigned to diluted products which show more redness.

(e) Grade C classification.

(1) Tomato paste that has at least a fairly good color may be given a
score of 40 to 44 points. Tomato paste that falls into this
classification shall not be graded above U.S. Grade C regardless of
the total score for the product ( this is a limiting rule). Fairly good
color means a typical red tomato paste color which may be slightly
dull or may have a slightly brownish cast. Such color, when the
product is diluted and observed as specified in this section, is as red
as, or more red than, that produced by spinning the Munsell color
discs in the following combinations or an equivalent of such
composite color:

53 percent of the area of Disc 1;

28 percent of the area of Disc 2;

19 percent of the area of either Disc 3 or Disc 4; or

6
 9 - 1/2 percent of the area of Disc 3 and 9 1/2 percent
of the area of Disc 4, whichever most nearly matches
the appearance of the diluted sample.

(2) Any calculated numerical score of 40 points for a diluted product shall
be equivalent to a visually evaluated color score of 40 points
produced under the conditions specified in paragraph (e) (1) of this
section. Proportionately higher calculated numerical scores or
visually assigned points may be assigned to diluted products which
show more redness.

(f) Substandard classification. Tomato paste that fails to meet the

requirement of paragraph (e) of this section may be given a score of 0 to 39
points and shall not be graded above Substandard regardless of the total
score for the product ( this is a limiting rule).

§52.5049 Defects.

(a) General. This factor is concerned with the degree of freedom from defects
such as dark specks or scale - like particles, seeds or objectionable tomato
particles of seeds, objectionable tomato peel, harmless extraneous material,
or any other similar substances.

(b) Grade A classification. Tomato paste that is practically free from defects
may be given a score of 45 to 50 points. Practically free from defects
means that any defects present do not more than slightly affect the
appearance or usability of the product.

(c) Grade C classification. Tomato paste that is fairly free from defects may
be given a score of 40 to 44 points. Tomato paste that fails into this
classification shall not be graded above U.S. Grade C regardless of the total
score for the product (this is a limiting rule). Fairly free from defects means
that any defect present may be noticeable but are not so large, so numerous,
nor of such contrasting color or nature as to seriously affect the appearance
or usability of the product.

(d) Substandard classification. Tomato paste that fails to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 39
points and shall not be graded above Substandard regardless of the total
score for the product (this is a limiting rule).

§52.5050 Determining the grade of a lot.

The grade of a lot of tomato paste covered by these standards is determined by the
procedures set forth in the Regulations Governing Inspection and Certification of
Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other
Processed Food Products (7 CFR 52.1 to 52.83).

7
§52.5051 Score sheet for canned tomato paste.

Size and kind of container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Label . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Container mark or identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Net weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Vacuum (inches) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Texture (fine or course) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Natural tomato soluble solids (percent) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors Score points
(A) 45 - 50
Color 50 (C) 40 - 44 1/
(SStd) 0 - 39 1/

(A) 45 -50
Defects 50 (C) 40 -44 1/
(SStd) 0 - 39 1/
Total score 100
Good
Flavor and odor . . . . . . . ..................... . . . . . . . . . . . Fairly Good
Off
Grade . . . . . . . . . . . . . . . ..................... .....................

1/ Limiting rule.

Dated: August 12, 1977

/s/
Robert Angelotti
Administrator
Agricultural Marketing Service