Potatoes - Chapter 1 to 6

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Note: The most current Test Market List should be referenced. Please note that for easier reference, we have included some longstanding test markets into this manual. They will be designated by an asterisk: *(TM) indication.

1. General Requirements

1.1 Grades

The grades and grade names for potatoes in the Fresh Fruit and Vegetable Regulations ("Regulations") are:

Canada No. 1; and
Canada No. 2.

1.2 Similar Varietal Characteristics

All grades of potatoes are required to be of similar varietal characteristics within a container. This means that potatoes within a container are of the same general shape, skin colour, flesh colour or russetting of the skin. (Potatoes shall not be artificially coloured.) Therefore, long type potatoes cannot be mixed with round type potatoes, red skin potatoes cannot be mixed with white skin potatoes, yellow flesh potatoes cannot be mixed with white flesh potatoes, nor can russet potatoes be mixed with non-russet potatoes. However, for potatoes that are 3/4 inches to 1 5/8 inches (creamer) and 1 1/2 inches to 2 1/4 inches (small), they may be of mixed colour and variety when packed in containers of 2.27 kg (5 lb) and 1.36 kg (3 lb) and under. *(TM)

Due to varietal characteristics of the potato, as well as fluctuations in growing conditions and growing seasons, the tuber shape (round, oval, long, oblong to long, elliptical to oblong, etc.) may vary. The tuber shape may also vary if the potatoes are harvested early, for example, small long types often are round.

The inspector will determine the tuber shape as either round or long, based on the visual appearance of the lot at the time of inspection. Many varieties are clearly round or long type. For other less obvious varieties the inspector must determine the type and flesh colour based upon the physical appearance, or when available by referencing the link at: Canadian Potato Varieties

On handwritten inspection certificates, the actual shape should be shown under "Product or Declared Variety" heading, i.e., Potatoes, Long Type. For yellow-fleshed potatoes, the flesh colour as well as the shape should be indicated, i.e., Yellow Flesh Potatoes, Long Type. The skin colour will appear under the "Colour" heading. For MCAP certificates, shape and colour information must be included in the "product description" field.

1.3 Properly Packed

Potatoes must be "properly packed", this means that:

1. the potatoes are packed in a manner that is not likely to result in damage to the potatoes during handling or transport; and
2. the container contains not less than the net quantity of potatoes declared on the label as determined by the net quantity verification system.

Potatoes meeting the above requirements and those as defined in Schedules I and II of the Regulations may be reported as "properly packed".

In some instances, there may be a correlation between fill and short weight. An applicant may request a weight inspection because of slackness in fill. For example, if such a weight inspection revealed that thirty per cent of the packages in a lot of produce were below weight, then the lot would be detained for underweight. On handwritten certificates, a statement on actual weights should be made on the certificate as well as the statement "mostly properly packed, many slack filled" under the heading "Condition of Vehicle, Load, Packages and Pack". For MCAP, this statement must be included in the "product remarks" field.

1.4 Properly Marked

The Regulations require that containers of potatoes shipped interprovincially be properly marked. All the general requirements on labelling are prescribed in Part II of the Regulations. All markings are to be provided either directly on the package or on a tag attached thereto.

The following table is an example of the proper markings that are required for each size designation for Canada No. 1 grade. The table does not include the special lot tolerances for size or conversion to metric or weight equivalencies. Those are explained further under size requirements.

Example of proper markings that are required for each size designation for Canada No. 1 grade.

Type	Conditions	Size	Proper Marking
Round	No conditions apply (see note)	2 1/4" to 3 1/2"	Canada No. 1
Round	New potatoes marketed before October 1 *(TM)	1 7/8" to 3 1/2"	Canada No. 1
Round	*(TM)	1 1/2" to 2 1/4"	Canada No. 1, 1 1/2" to 2 1/4" or Canada No. 1 Small 1 1/2" to 2 1/4" or Canada No. 1 Small Round (cannot be marked Canada No. 1 Small)
Long	No conditions apply (see note)	2" to 3 1/2"	Canada No. 1
Long	Marketed inter-provincially only	1 7/8" to 3"	Canada No. 1, (1 7/8" to 3")
Long	New potatoes marketed before July 1	1 7/8" to 3 1/2"	Canada No. 1
Long	*(TM)	1 1/2" to 2"	Canada No. 1, 1 1/2" to 2" or Canada No. 1 Small 1 1/2" to 2" or Canada No. 1 Small Long (cannot be marked Canada No. 1 Small)
All types	*(TM)	3/4" to 1 5/8"	Canada No. 1 3/4" to 1 5/8" or Canada No. 1 Creamer 3/4" to 1 5/8" or Canada No. 1 Creamer
All types	No conditions apply (see note)	2 3/4" to 4 1/2"	Canada No. 1 Chef or Canada No. 1 2 3/4" to 4 1/2" or Canada No. 1 Chef 2 3/4" to 4 1/2"
All types	No conditions apply (see note)	3" to 4 1/2"	Canada No. 1 Large or Canada No. 1 3" to 4 1/2" or Canada No. 1 Large 3" to 4 1/2"

Note: There are no conditions in regards to date, intended market and test market.

In addition, where potatoes are packed in cartons, they must meet the diameter, weight or count requirements and be labelled with either:

1. A count designation. When marked with a count designation, the carton must contain the number of potatoes declared by the count designation within the tolerance specified in the regulations. The tolerance is that not more than 10% of the cartons shall contain up to 5% fewer or more potatoes than the count designation shown on the label. The potatoes shall have a minimum diameter according to the type and grade of the potatoes as well as meeting all other size requirements for the type and grade declared; or
2. One of the size designations (minimum and maximum weight) set out in Table 1 of this manual. Although the size designation is expressed as a count, it is actually a size. For example, when 70 size potatoes are packed in a 50 lb carton, there will be approximately 70 potatoes in the carton. If 70 size potatoes were packed in a 20 lb carton, there would be approximately 25 to 30 potatoes in the carton. In both cases the declaration of 70 size is correct if the potatoes are within the specified range permitted for 70 size in the table which is a minimum weight of 255 g (9 oz) and a maximum weight of 425 g (15 oz); or
3. A minimum weight designation. Where the potatoes are packed in containers that are labelled with the designation "283 g minimum" or "10 oz minimum", the potatoes shall have a minimum weight of 283 g (10 oz) as well as meeting all other size requirements for the type and grade declared.

Table 1

Size and Weight Designations

Item	Column I Size Designation	Column II Minimum Weight	Column III Maximum Weight
1.	Under 50	425 g (15 oz)	No Maximum weight
2.	50	340 g (12 oz)	539 g (19 oz)
3.	60	283 g (10 oz)	454 g (16 oz)
4.	70	255 g (9 oz)	425 g (15 oz)
5.	80	227 g (8 oz)	369 g (13 oz)
6.	90	198 g (7 oz)	340 g (12 oz)
7.	100	170 g (6 oz)	283 g (10 oz)
8.	110	142 g (5 oz)	255 g (9 oz)
9.	120 and over	113 g (4 oz)	227 g (8 oz)

1.5 Packages

Containers of potatoes shall be free from stains and shall not be so soiled, warped, broken or otherwise damaged as to affect the shipping quality or saleability of the potatoes packed therein. The containers of produce shall be securely closed in a manner appropriate for the type of container.

In addition, the Regulations require that potatoes be packed in new, clean containers, free of stains and should be reported as such. Packages used for field or storage containers are not likely to qualify as new containers within this definition.

Potatoes are currently packed in various types of containers, e.g., paper bags, plastic bags, jute sacks and cartons.

Standard containers for potatoes are:

1.36 kg or less (3 lb or less) *(TM)
2.27 kg (5 lb)
4.54 kg (10 lb)
6.80 kg (15 lb) *(TM)
9.07 kg (20 lb)
22.7 kg (50 lb)
34 kg (75 lb)
45.4 kg (100 lb)

Note: Canada No. 1 Small Round and Canada No. 1 Small Long potatoes may only be packaged in standard containers of 1.36 kg (3 lb) or less, 2.27 kg (5 lb), 22.7 kg (50 lb), 34 kg (75 lb), and 50 kg (110 lb)

2. Size

2.1 Requirements

The Canada No. 1 grade provides for various minimum and maximum size designations, but in all other respects meet the requirements of Canada No. 1. All Canadian grades require that potatoes be sized. Potatoes may meet either the minimum and maximum diameter size or weight requirements. The specific tolerance for each grade is as follows:

Canada No. 1

A) Round type potatoes

1. Have a minimum diameter of 57 mm (2 1/4 inches) and a maximum diameter of 89 mm (3 1/2 inches), or have a minimum weight of 142 g (5 ounces) and a maximum weight of 340 g (12 ounces);
2. In the case of new potatoes (round type), may have a minimum diameter of 48 mm (1 7/8 inches), where the new potatoes are shipped before October 1 *(TM) in the year in which they were grown.
3. In the case of round type potatoes commonly referred to as "Small", may have a minimum diameter of 38 mm (1 1/2 inches) and a maximum diameter of 57 mm (2 1/4 inches). *(TM)

B) Long type potatoes

1. Have a minimum diameter of 51 mm (2 inches) and a maximum diameter of 89 mm (3 1/2 inches), or a minimum weight of 113 g (4 ounces) and a maximum weight of 340 g (12 ounces); except that potatoes 89 mm (3 1/2 inches) or more in length may have a minimum diameter of 44 mm (1 3/4 inches) and, in either case, at least 60% by weight of the potatoes in the lot shall have a diameter of at least 57 mm (2 1/4 inches) or a weight of at least 142 g (5 ounces);
2. In addition to meeting the requirements for long type potatoes, new potatoes (long type), may have a minimum diameter of 48 mm (1 7/8 inches) rather than 51 mm (2 inches), where the new potatoes are shipped before July 1 in the year in which they were grown.
3. Long type potatoes shipped on the interprovincial market only, all year round, may have a minimum diameter of 48 mm (1 7/8 inches) and a maximum diameter of 76 mm (3 inches), or a maximum weight of 283 g (10 ounces), and at least 75% by weight of the potatoes in the lot shall have a diameter of at least 51 mm (2 inches) or a weight of at least 113 g (4 ounces). This applies only where the packages are labelled with the Grade/Size designation "Canada No. 1 1 7/8" to 3".
4. In the case of long potatoes commonly referred to as "Small", may have a minimum diameter of 38 mm (1 1/2 inches) and a maximum diameter of 51 mm (2 inches). *(TM)

C) Potatoes of any type

Canada No. 1, 19 mm to 41 mm (3/4 to 1 5/8 inches), commonly referred to as "Creamer"

1. A minimum diameter of 19 mm (3/4 inches) and a maximum diameter of 41 mm (1 5/8 inches); *(TM)

Canada No. 1 "Chef" 70 mm to 114 mm (2 3/4 to 4 1/2 inches)

1. A minimum diameter of 70 mm (2 3/4 inches) and a maximum diameter of 114 mm (4 1/2 inches); or
2. A minimum weight of 227 g (8 ounces) and a maximum weight of 794 g (28 ounces).

Canada No. 1 "Large" 76 mm to 114 mm (3 to 4 1/2 inches)

1. A minimum diameter of 76 mm (3 inches) and a maximum diameter of 114 mm (4 1/2 inches); or
2. A minimum weight of 283 g (10 ounces) and a maximum weight of 794 g (28 ounces).

Canada No. 2

Potatoes of any type

1. Potatoes shipped all year round have a size of 44 mm (1 3/4 inches) to 114 mm (4 1/2 inches) in diameter or a maximum weight of 794 g (28 ounces), provided that 75% by weight of the specimens in the lot have a diameter of at least 51 mm (2 inches) or a weight of at least 113 g (4 ounces).

2.2 Measuring Size

The measurement for minimum and maximum diameter shall be the greatest distance of a potato taken at right angles to the longitudinal axis, disregarding the position of the stem.

To determine off-size specimens, inspectors shall use a metal ring sizer. Suspected specimens are placed on the ring. When checking for oversize, if the potato supports its own weight without falling through the ring, it will be scored for oversize when checking the upper size range. However, when checking for undersize, if the potato passes through the ring even if it touches the sides, it will be scored for undersize when checking the lower size range.

Note: The percentage of undersize or oversize specimens should not be noted on the certificate if the lot meets the size requirements for the grade unless the applicant specifically requests this information. In cases where the lot fails the size requirements, the exact percentage should be shown under the "Grade Defects" heading.

2.3 Special Lot Tolerance for Size

Certification of Canada No. 1 long type potato of a size 51 mm to 89 mm (2 to 3 1/2 inches) has a special lot tolerance requiring 60% to be 57 mm (2 1/4 inches) or greater. Likewise, certification of Canada No. 1 long type (interprovincial) 48 mm to 76 mm (1 7/8 to 3 inches) and Canada No. 2 potatoes include special lot tolerance for size requiring 75% to be 51 mm (2 inches) or greater. It should be noted that U.S. No. 1 and U.S. No. 1 Size A also have special lot tolerances for size.

The procedure for inspecting to the special lot tolerances will be explained below using the 60% tolerance as an example.

Sampling for lot compliance with the lot tolerance (60% or 75% ) for size is based on a reduced sample size unless there is an indication of non-compliance.

When verifying the 60% , 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger size requirements on long varieties of potatoes, inspectors should initially determine the percentage of potatoes 57 mm (2 1/4 inches) and larger or 142 g (5 ounces) and larger in the first four samples inspected in the lot.

The weight and the calculated percentage of potatoes 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger should be shown on the detail sheet. (See Figure 1.)

The same samples should also be checked at this time for defects, undersize and oversize.

If, in the first four samples the average number of specimens 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger in size is 65% or less, or if any bag is below 60% , then four additional samples should be examined for the special lot tolerance. (See Figure 2.) Using an additional 5% as a cut-off provides an "insulation factor" when sampling the first four samples.

If the average still does not exceed 65% , 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger, then all remaining packages in the sample should be measured to determine compliance with the special lot tolerance for size. (See Figure 3.)

Note: There is a possibility that the load may fail for undersize, but meet the special lot tolerance. However, the Regulations require that both be met for the load to pass.

On the face of the certificate under the "Size" heading, the inspector should show the size range and the compliance to the 60% requirement. If all samples have been examined for meeting the size requirement and the actual percentage found is greater than or equal to 60% , (i.e., 65% , 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger), inspectors are advised to only report on the certificate, that the 60% , 57 mm (2 1/4 inches) or 142 g (5 ounces) and larger requirement has been met and leave the detail to show the actual size and percentage.

Potatoes packed by count

Where potatoes are packed and labelled with a count designation, they shall meet the minimum and maximum size designations according to variety and grade. However, not more than 10% of the cartons shall contain up to 5% fewer or more potatoes than the count designation shown on the label.

When undersize or oversize specimens are also defective

Undersize and oversize specimens which are also defective should be scored twice. First as off-size, second as a defect. This is necessary because the grades have separate tolerances for off-size and defects.

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Inspection Details

3. Maturity and Firmness

3.1 Requirements

The maturity and firmness requirements for each grade are as follows:

A) Canada No. 1

1. Not be shrivelled or flabby;
2. Except in the case of new potatoes shipped before September 16th in the year in which they were grown, have skins that will not loosen readily during ordinary handling and have not more than 10% of the surface flesh exposed.

B) Canada No. 2

1. Potatoes are reasonably firm;
2. Have no skinning requirements.

3.2 Terminology Used

Firmness and readily loosened skin are the two factors quoted in the grade standards that may be associated with potato maturity. Readily loosened skin may be referred to as "feathered".

The degree of skinning on individual potatoes refers to the amount of skin missing or feathered. Usually the more immature the potatoes, the greater the degree of skinning. In order to properly describe the degree of maturity, the following terminology shall be used:

1. "Practically no skinning" means that not more than one-tenth (10% ) of the skin of the individual potato is missing or feathered.
2. "Slightly skinned" means that not more than one-quarter (25% ) of the skin of the individual potato is missing or feathered.
3. "Moderately skinned" means that more than one-quarter but not more than one-half (25-50% ) of the skin of the individual potato is missing or feathered.
4. "Badly skinned" means that more than half (50% ) of the skin of the individual potato is missing or feathered.
5. "Firm" means that the potato is compact, solid, not shrivelled or flabby or pliable and unyielding to moderate pressure.
6. "Reasonably firm" means that the potato is slightly wrinkled, slightly pliable and yields slightly to moderate pressure.
7. "Flabby" means that the potato is soft, limp, pliable and yields to moderate pressure.

Since no skinning requirements exist for Canada No. 2 potatoes or new potatoes shipped before September 16 in the year in which they were grown, the inspector should use one of these terms that accurately describe the degree of skinning. Commencing September 16, the inspector should use the term "mature", which means "firm, practically no skinning" and indicates compliance with Canada No. 1 grade requirements. With respect to firmness, the term "reasonably firm" for Canada No. 2 is used to indicate compliance with the grade requirements.

The September 16 date should not be confused with the October and July dates that affect the size requirements for new potatoes.

In the majority of cases, it is expected that firmness and skinning would be sufficiently uniform that the use of more than one descriptive term for each would be unnecessary. However, where necessary, general terms may be used, e.g., "mature" or "badly skinned, firm", or "slightly to badly skinned, generally moderately skinned, firm".

When a lot of potatoes fails grade on account of lacking firmness or skinning requirements, report the exact percentage of specimens failing the specific requirement. For example, if the lot fails due to excess skinning, the percentage of specimens should be reported as: "average 22% badly skinned, the remainder moderately skinned". Similarly, if the lot fails on account of lacking firmness, (i.e., flabby) it should be reported as: "average 28% flabby, remainder firm to reasonably firm".

4. Colour and Cleanliness

There is no colour requirement for all grades of potatoes, such as, what you would normally see in a commodity like apples.

On the other hand, this does not exclude defects that affect the colour of the skin such as scald or healed over flesh nor does it exclude the requirement of not permitting artificial colour.

Note: Artificial colouring is not permitted in either grade.

Cleanliness is a very important part of the Canada No. 1 grade. Canada No. 1 potatoes are required to be reasonably clean.

"Reasonably clean" has been defined to mean:

1. The potatoes are reasonably free from dirt; and
2. Where the potatoes are in a container, there is not more than a slight amount of loose dirt or foreign material in the container.

Canada No. 2 potatoes shall not be more than slightly dirty.

"Slightly dirty" means:

1. There is an appreciable amount of dirt adhering to the potatoes; and
2. Where the potatoes are in a container, there is not more than a moderate amount of loose dirt or foreign material in the container.

A) Canada No. 1

Score when individual specimens:

1. show caked dirt, mould or decayed matter on more than 5% of the surface in the aggregate. "Caked dirt" is dirt which is dried on and is difficult to remove; or
2. have more than 15% of the surface in the aggregate lightly stained or covered by adhering soil.

B) Canada No. 2

Score when individual specimens:

1. show caked dirt, mould or decayed matter on more than 25% of its surface in the aggregate; or
2. have more than 50% of the surface in the aggregate covered by bad dirt stains and/or dirt.

The word "washed" may be used in connection with either grade of potatoes, if prior to being packed the potatoes have been washed and are clean. "Clean" means there is no adhering soil.

On a handwritten certificate, both colour and cleanliness will be shown on the certificate under the "Colour" heading. The colour will show the varietal colour. For example, "Red, washed, clean", "white, reasonably clean" or "white, mostly clean, some dirty". When a lot fails on account of dirty specimens, a description should be given in general terms under the "Colour" heading along with the phrase "See Grade Defects". In MCAP, only the colour will appear in the colour heading. Comments relative to cleanliness should be made under "Remarks". The actual percentage of failing specimens will be shown under the "Grade Defects" heading.

5. Shape

The shape of potatoes should be considered from the standpoint of shape characteristic of a particular variety. Some varieties have peculiar characteristics that make them outstanding from the standpoint of shape (e.g. fingerlings).

The term "fingerling" refers to shape, not colour or texture. While classic varieties are either round or oval (long), fingerlings have a slender, elongated form with many eyes. Most varieties have red or yellow skin and yellow, waxy flesh. (See Appendix IV for more information on fingerlings.)

Misshapen specimens could take different forms. The potato may be curved, pointed or creased, have the form of a dumbbell, a bottle neck or have knobs on the tuber. The most common causes of misshapen potatoes are environmental factors affecting growth such as irregularities in soil moisture and nutrients. (See Appendix II)

Misshapen Specimens

Misshapen specimens should be scored when the potatoes are:

A) Canada No. 1

1. materially pointed; or
2. materially dumb-bell shaped or otherwise materially deformed.

B) Canada No. 2

1. seriously pointed; or
2. seriously dumb-bell shaped or otherwise seriously deformed.

Folded Ends

Folded end is the term used to describe areas that fold inward on potatoes. These areas develop during the growing process and generally occur on the end of the potato.

Score folded ends when:

A) Canada No. 1

1. materially detracting from the appearance of the potato.

B) Canada No. 2

1. seriously detracting from the appearance of the potato.

Visual Aids Refer to POT-L-May 1998 photos 114 - 117 (USDA)

Second Growth

Second growths are commonly attributed to high field temperatures and drought. They may, however, result from regeneration following any condition causing irregular rates of tuber development, such as uneven availability of nutrients or moisture, extremes in temperature, or vine-defoliation from hail or frost. When growing conditions improve, resumption of tuber growth becomes evident as second growth. (For visual aid, refer to diagram of "Knobby Tubers" in Appendix II)

Second growths are to be scored when:

A) Canada No. 1

1. materially detracting from the appearance of the potato.

B) Canada No. 2

1. seriously detracting from the appearance of the potato.

6. Special Inspection Procedures

6.1 Method of Cutting to Determine Waste

In determining the amount of waste required to remove a defect, the recommended procedure is to first make a straight cut about 6 mm (1/4 inch) deep across the potato to remove all or most of the damage. If the damage is still present, then a curved or half-moon cut should be made. The amount removed by both the straight cut and curved cut should be used to determine waste. The above method is probably not practical or fair in assessing "damage" on the flat side of a potato. In these instances only, a curved or half-moon cut should be used to remove the defect.

Example:

Offices are supplied with scales to assess "cut-off" damage. Inspectors should frequently practice making 5% and 10% "cut-offs" so that their judgement in assessing "damage" and "serious damage" will be uniform and accurate.

6.2 Procedure for Sampling for Internal Defects

6.2.1 Preliminary Examination

Potatoes are subject to having internal defects, for example, net necrosis, hollow heart, etc. Some of these defects may give an external indication of problems, but some do not. Therefore, in order to confirm that there are no internal defects present, the inspector should always make a preliminary examination by cutting some randomly selected specimens from the first three samples examined.

When the inspector is satisfied that there are no internal defects in the samples, the inspector does not need to cut any more specimens. If the preliminary examination shows internal defects are present, the inspector must decide if the external appearance is a reliable indicator of the internal defect or if the defect is hidden. This will dictate which of the following two methods to use to inspect for internal defects.

6.2.2 Sampling Method for Internal Defects that Have No External Indications (Composite)

When the preliminary examination confirms that there are hidden internal defects where the outward appearance gives no indication of the defect or is not reliable, the inspector should take random samples by selecting a predetermined weight of specimens from each package. The samples are then cut and defective specimens found must be scored against the cut sample only.

For example, when inspecting a 22.7 kg (50 lb) bag of potatoes, the inspector finds that internal discolouration is present but the outward appearance of the specimens gives no indication of the defect. The inspector then takes 4.5 kg (10 lb) from the bag completely at random and, after cutting every specimen, finds that .9 kg (2 lb) are showing internal discolouration.

The .9 kg (2 lb) of internal discolouration would be scored against the 4.5 kg (10 lb) sample (2/10 x 100 = 20% ). The sample to be cut must be selected completely at random and the size of the sample must be accurate and consistent from each bag. The remaining 18.2 kg (40 lb) are used exclusively for scoring size, grade and condition defects. Never score the same specimen twice.

It is acceptable to either cut the 4.5 kg (10 lb) sample and score it as each package is inspected, or the 4.5 kg (10 lb) from each sample may be set aside and accumulated for inspection as a composite sample after the other samples are inspected.

However, on the certificate, no ranges shall be reported on a composite sample.

6.2.3 Sampling Method for Internal Defects that have External Indications

If the outward appearance of the specimen does give some indication of the defect, the inspector should select the suspect specimens from the total sample and cut them for examination. Those specimens found to be defective must be scored against the total sample. For example, if a preliminary examination of a 22.7 kg (50 lb) bag of potatoes reveals that only the larger rough potatoes have hollow heart, this type of potato is picked out of the lot and cut for examination.

If 4.5 kg (10 lb) are picked out of a 22.7 kg (50 lb) bag and, after cutting every specimen, 2.3 kg (5 lb) are scoreable for hollow heart, then the 2.3 kg (5 lb) are scored against the total 22.7 kg (50 lb) sample. (5/50 x 100 = 10% ). In this method, internal defects are to be reported on the certificate showing range.

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