Frozen Whole Kernel Corn Grades and Standards

  1. U.S. Grade A or U.S. Fancy is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a good flavor and odor; that is tender; that possesses a good color; that is practically free from defects; and that for those factors which are scored in accordance with the scoring system outlined in this subpart, the total score is not less than 90 points: Provided that the frozen whole kernel (or whole grain) corn may possess a reasonably good color if the total score is not less than 90 points.  
  2. U.S. Grade B or U.S. Extra Standard is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a good flavor and odor; that is reasonably tender; that possesses a reasonably good color; that is reasonably free from defects; and that for those factors which are scored in accordance with the scoring system outlined in this subpart, the total score is not less than 80 points: Provided, that frozen whole kernel (or whole grain) corn may possess a fairly good color, scoring not less than 7 points if the total score is not less than 80 points.
  3. U.S. Grade C or U.S. Standard is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a fairly good flavor and odor; that is fairly tender; that possesses a fairly good color; that is fairly free from defects; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart. 
  4. Substandard is the quality of frozen whole kernel (or whole grain) corn that fails to meet the requirements of U.S. Grade C or U.S. Standard.
 
Photo Guide
Photo-Guide PG-12 for Classifying “Cut” and “Pulled” Kernels in Canned and Frozen Whole Kernel Corn is available for purchase from the Processed Products Division, Hunt Valley, MD office, telephone (866) 605-6322 or fax (410) 527-0402.
 
Detailed standards, Inspection Instructions & Other Resources: