ISHS Acta Horticulturae 244: IV International Symposium on Quality of Vegetables
QUALITY GRADING SYSTEMS FOR THE FOOD INDUSTRY |
| Author: | J.S. Colwill |
| Abstract:
Specifications or quality grading systems are a necessary and valuable tool in the food industry to ensure that both the raw produce and the final product are of the required quality. All reputable commercial users will have available vegetable specifications which precisely define the quality of produce they are seeking. One series of specifications used in the vegetable freezing and canning industry is the Campden Specifications. These are written in conjunction with representatives from the food industry and all specifications follow a similar format. Each specification grades a product into three, four or sometimes more grades. A general description of each grade is given, then the five quality characteristics; freedom from defects, size grading, colour, flavour and texture are defined in more detail. The final grade given to a sample is determined by the lowest individual grade given for any of the quality parameters. | |
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