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Food grading involves the
inspection An inspection is, most generally, an organized examination or formal evaluation exercise. In engineering activities inspection involves the measurements, tests, and gauges applied to certain characteristics in regard to an object or activity. ...
, assessment and sorting of various
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is in ...
s regarding quality, freshness, legal conformity and market value.Saravacos, George D.; Maroulis, Zacharias B. (2011
''Food Process Engineering Operations''
CRC Press. pp. 198-199.
Sivasankar, B. (2002)
Processing and Preservation''
PHI Learning Pvt. Ltd. pp. 175-177.
Food grading is often done by hand, in which foods are assessed and sorted. Machinery is also used to grade foods, and may involve sorting products by size, shape and quality. For example, machinery can be used to remove spoiled food from fresh product.


By food type


Beef

Beef grading in the United States is performed by the
United States Department of Agriculture The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...
's (USDA) Agricultural and Marketing Service. There are eight beef quality grades, with U.S. Prime being the highest grade and U.S. Canner being the lowest grade. Beef grading is a complex process.


Beer

In beer grading, the letter "X" is used on some beers, and was traditionally a mark of beer strength, with the more Xs the greater the strength. Some sources suggest that the origin of the mark was in the
breweries A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer ...
of
medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
monasteries A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which ...
Another plausible explanation is contained in a treatise entitled "The Art of Brewing" published in
London London is the capital and List of urban areas in the United Kingdom, largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a estuary dow ...
in 1829. It says; ''"The duties on ale and beer, which were first imposed in 1643... at a certain period, in distinguishing between small beer and strong, all ale or beer, sold at or above ten
shilling The shilling is a historical coin, and the name of a unit of modern currencies formerly used in the United Kingdom, Australia, New Zealand, other British Commonwealth countries and Ireland, where they were generally equivalent to 12 pence ...
s per barrel, was reckoned to be'' strong ''and was, therefore, subjected to a higher duty. The cask which contained this strong beer was then first marked with an X signifying ten; and hence the present quack-like denominations of XX (double X) and XXX (treble X) on the casks and accounts of the strong-ale brewers". In mid-19th century England, the use of "X" and other letters had evolved into a standardised grading system for the strength of beer. Today, it is used as a
trade mark A trademark (also written trade mark or trade-mark) is a type of intellectual property consisting of a recognizable sign, design, or expression that identifies products or services from a particular source and distinguishes them from oth ...
by a number of brewers in the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and ...
, the
Commonwealth A commonwealth is a traditional English term for a political community founded for the common good. Historically, it has been synonymous with "republic". The noun "commonwealth", meaning "public welfare, general good or advantage", dates from the ...
and the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...
. European Bitterness Units scale, often abbreviated as EBU, is a scale for measuring the perceived bitterness of
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, with lower values being generally "less bitter" and higher values "more bitter". The scale and method are defined by the
European Brewery Convention The European Brewery Convention (EBC) is an organisation representing the technical and scientific interests of the brewing sector in Europe. The EBC defines itself as the scientific and technological arm of The Brewers of Europe. Among brewers, ...
, and the numerical value should be the same as of the International Bitterness Units scale (IBU), defined in co-operation with the American Society of Brewing Chemists. However, the exact process of determining EBU and IBU values differs slightly, which may in theory result with slightly smaller values for EBU than IBU. The International Bittering Units scale, or simply IBU scale, provides a measure of the bitterness of
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, which is provided by the
hops Hops are the flowers (also called seed cones or strobiles) of the hop plant '' Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to w ...
used during brewing. Bittering units are measured through the use of a spectrophotometer and solvent extraction.


Butter


Coconut milk

Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level.


Coffee

Coffee growers, traders, and roasters grade beans based on size, color, and a variety of other characteristics. Coffees of exceptional quality are traded as "specialty coffees" and fetch a higher price in the international market. After the roast, Coffee grading involves assessment of roasted coffee seed colorization and then labeling as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near
infrared Infrared (IR), sometimes called infrared light, is electromagnetic radiation (EMR) with wavelengths longer than those of Light, visible light. It is therefore invisible to the human eye. IR is generally understood to encompass wavelengths from ...
spectrum. This elaborate light meter uses a process known as
spectroscopy Spectroscopy is the field of study that measures and interprets the electromagnetic spectra that result from the interaction between electromagnetic radiation and matter as a function of the wavelength or frequency of the radiation. Matter ...
to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development.


Eggs

In the United States, egg grading is performed by the USDA, and is based upon the interior quality of the egg (see
Haugh unit The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness a ...
) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). Egg grading is performed by candling, which involves observing the interior of eggs by placing them in front of a bright light.


Fish

The freshness of fish may be measured using the Torry freshness scale, based on an objective assessment of the smell, taste, and general appearance of the fish, supplemented by electronic measurements. The scale was initially developed in 1953 at the Torry Research Station of the Central Science Laboratory in the UK.


Guar gum

Guar gum grading involves analysis for coloration,
viscosity The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the int ...
, moisture, granulation, protein content and insolubles ash.


Honey

Honey grading in the United States is performed voluntarily based upon
USDA The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...
standards (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") . Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects and clarity. Honey is also classified by color though it is not a factor in the grading scale. U.S. honey grade scales are Grade A, Grade B, Grade C and Grade substandard.


Lobster

In the U.S., lobster grading involves denoting lobsters as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavour. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavour, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor".


Maple syrup

Following an effort from the International Maple Syrup Institute (IMSI) and many
maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple tr ...
producer associations, both Canada and the United States have altered their laws regarding the classification of maple syrup to be uniform. Whereas in the past each state or province had their own laws on the classification of maple syrup, now those laws define a unified grading system. This had been a work in progress for several years, and most of the finalization of the new grading system was made in 2014. The Canadian Food Inspection Agency announced in the Canada Gazette on 28 June 2014 that rules for the sale of maple syrup would be amended to include new descriptors, at the request of the IMSI. As of December 31, 2014, the Canadian Food Inspection Agency (CFIA) and as of March 2, 2015, the United States Department of Agriculture (USDA) Agricultural Marketing Service (AMS) issued revised standards on the classification of maple syrup as follows: *Grade A **Golden Color and Delicate Taste **Amber Color and Rich Taste **Dark Color and Robust Taste **Very Dark Color and Strong Taste *Processing Grade *Substandard As long as maple syrup does not have an off-flavor and is of a uniform color and clean and free from
turbidity Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality. Fluids ...
and sediment, it can be labelled as one of the A grades. If it exhibits any of these problems, it does not meet Grade A requirements and must be labelled as Processing Grade maple syrup and may not be sold in containers smaller than 5 gallons. If maple syrup does not meet the requirements of Processing Grade maple syrup (including a fairly characteristic maple taste), it is classified as Substandard. As of February 2015, this grading system has been accepted and made law by most maple-producing states and provinces, other than Ontario, Quebec, and Ohio. Vermont, in an effort to "jump-start" the new grading regulations, adopted the new grading system as of January 1, 2014, after the grade changes passed the Senate and House in 2013. Maine passed a bill to take effect as soon as both Canada and the United States adopted the new grades. They are allowing a one-year grace period. In New York, the new grade changes became law on January 1, 2015, with a one-year grace period. New Hampshire did not require legislative approval and so the new grade laws became effective as of December 16, 2014, and producer compliance was required as of January 1, 2016. Golden and Amber grades typically have a milder flavor than Dark and Very dark, which are both dark and have an intense maple flavor. The darker grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use. Syrup harvested earlier in the season tends to yield a lighter color. With the new grading system, the classification of maple syrup depends ultimately on its internal
transmittance Transmittance of the surface of a material is its effectiveness in transmitting radiant energy. It is the fraction of incident electromagnetic power that is transmitted through a sample, in contrast to the transmission coefficient, which is t ...
at 560 nm
wavelength In physics, the wavelength is the spatial period of a periodic wave—the distance over which the wave's shape repeats. It is the distance between consecutive corresponding points of the same phase on the wave, such as two adjacent crests, tr ...
through a 10 mm sample. Golden has to have more than 75 percent transmittance, Amber has to have 50.0 to 74.9 percent transmittance, Dark has to have 25.0 to 49.9 percent transmittance, and Very Dark is any product less than 25.0 percent transmittance.


Old grading system

In Canada, maple syrup was classified prior to December 31, 2014, by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several color classes: Canada No. 1, including Extra Light, Light, and Medium; No. 2 Amber; and No. 3 Dark or any other ungraded category. Producers in Ontario or Québec may have followed either federal or provincial grading guidelines. Québec's and Ontario's guidelines differed slightly from the federal: there were two "number" categories in Québec (Number 1, with four color classes, and 2, with five color classes). As in Québec, Ontario's producers had two "number" grades: 1, with three color classes; and 2, with one color class, which was typically referred to as "Ontario Amber" when produced and sold in that province only. A typical year's yield for a maple syrup producer will be about 25 to 30 percent of each of the #1 colors, 10 percent #2 Amber, and 2 percent #3 Dark. Producers in Quebec and Ontario may follow either federal or provincial grading guidelines, which differ slightly. The United States used (some states still do, as they await state regulation) different grading standards. Maple syrup was divided into two major grades: Grade A and Grade B. Grade A was further divided into three subgrades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber. The Vermont Agency of Agriculture Food and Markets used a similar grading system of color, and is roughly equivalent, especially for lighter syrups, but using letters: "AA", "A", etc. The Vermont grading system differed from the US system in maintaining a slightly higher standard of product density (measured on the
Baumé scale The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as ''degrees Baumé'', ''B°'', ''Bé°'' and simp ...
). New Hampshire maintained a similar standard, but not a separate state grading scale. The Vermont-graded product had 0.9 percent more sugar and less water in its composition than US-graded. One grade of syrup not for table use, called commercial or Grade C, was also produced under the Vermont system. Vermont inspectors enforce strict syrup grading regulations, and can fine producers up to US$1000 for labelling syrup incorrectly.


Milk

In the United States, there are two grades of milk, with Grade A primarily used for direct sales and consumption in stores, and Grade B used for indirect consumption, such as in cheese making or other processing. The two grades are defined in the
Wisconsin Wisconsin () is a state in the upper Midwestern United States. Wisconsin is the 25th-largest state by total area and the 20th-most populous. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake M ...
Administrative Code. Grade B generally refers to milk that is cooled in milk cans, which are immersed in a bath of cold flowing water that typically is drawn up from an underground water well rather than using mechanical refrigeration.


Oranges

The USDA has established the following grades for Florida oranges, which primarily apply to oranges sold as fresh fruit: US Fancy, US No. 1 Bright, US No. 1, US No. 1 Golden, US No. 1 Bronze, US No. 1 Russet, US No. 2 Bright, US No. 2, US No. 2 Russet, and US No. 3.United States Standards for Grades of Florida Oranges and Tangelos
(USDA; February, 1997)
The general characteristics graded are color (both hue and uniformity), firmness, maturity, varietal characteristics, texture, and shape. Fancy, the highest grade, requires the highest grade of color and an absence of blemishes, while the terms Bright, Golden, Bronze, and Russet concern solely discoloration. File:Florida navel orange 2.jpg,
Florida Florida is a state located in the Southeastern region of the United States. Florida is bordered to the west by the Gulf of Mexico, to the northwest by Alabama, to the north by Georgia, to the east by the Bahamas and Atlantic Ocean, and ...
navel oranges


Peas

Pea grading involves sorting peas by size, in which smallest peas are graded as the highest quality for their tenderness.
Brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for ...
s may be used, in which peas are floated in them, from which their density can be determined.


Potatoes

In the U.S., potato grading for
Idaho Idaho ( ) is a U.S. state, state in the Pacific Northwest region of the Western United States. To the north, it shares a small portion of the Canada–United States border with the province of British Columbia. It borders the states of Monta ...
potatoes is performed in which No. 1 potatoes are the highest quality and No. 2 are rated as lower in quality due to their appearance (e.g. blemishes or bruises, pointy ends). Density assessment can be performed by floating them in brines. High density potatoes are desirable in the production of dehydrated mashed potatoes, potato crisps and french fries.


Rice

The main criteria used by many countries and millers in rice grading are degree of milling, appearance (color), damaged (broken) and percentage of chalky kernels. In the United States rice is marketed according to three main properties size, color and condition (kernels damage), these properties are directly related to quality, milling percentage and other processing conditions. All properties are considered important in grading. For instance, chalky kernels are not desirable because they give lower milling yields after processing and easily break during handling.


Spices


Cinnamon

In
Sri Lanka Sri Lanka (, ; si, ශ්‍රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
, cinnamon grading is performed by dividing cinnamon quills into four groups, which are then further divided into specific grades.


Vanilla

Several vanilla fruit grading systems are in use. Each country which produces vanilla has its own grading system, and individual vendors, in turn, sometimes use their own criteria for describing the quality of the fruits they offer for sale.


Tea

In the western black tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". This grading system is based upon the size of processed and dried black tea leaves. Despite a purported Chinese origin, these grading terms are typically used for teas from Sri Lanka, India and countries other than China; they are not generally known within Chinese-speaking countries.


Black tea

Black tea grading is usually based upon one of four scales of quality. Whole-leaf teas are the highest quality, followed by broken leaves, fannings, and dusts. Whole-leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas. Whole-leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium-grade loose teas. Smaller broken varieties may be included in tea bags. File:Black tea grading.jpg, A
black tea Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from ...
leaf grading diagram File:TeaLeaves.JPG, Fresh tea leaves of different sizes


Rooibos

Rooibos grades are largely related to the proportion of "needle" or leaf to stem content in the mix. A higher leaf content will result in a darker liquor, richer flavour and less "dusty" aftertaste. The high-grade rooibos is exported and does not reach local markets, with major consumers being in the EU, particularly Germany, where it is used in creating flavoured blends for loose-leaf tea markets. In development within South Africa are a small number of specialty tea companies producing similar blends. File:Greenrooibos.jpg,
Organic Organic may refer to: * Organic, of or relating to an organism, a living entity * Organic, of or relating to an anatomical organ Chemistry * Organic matter, matter that has come from a once-living organism, is capable of decay or is the product ...
green
rooibos Rooibos ( ; , meaning "red bush"), or ''Aspalathus linearis'', is a broom-like member of the plant family Fabaceae that grows in South Africa's fynbos biome. The leaves are used to make a herbal tea that is called rooibos (especially in S ...
tea leaves


Food additives and preservatives


Carrageenan

There are two basic grades of carrageenan, refined carrageenan (RC) and semi-refined carrageenan (SRC). In the United States, RC and SRC are both labeled as carrageenan. In the European Union, RC is designated by the
E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ...
E-407, and SRC is E-407a. RC has a 2% maximum for acid-insoluble material and is produced through an alcohol precipitation process or potassium chloride gel press process. SRC contains a much higher level of cellulosic content and is produced in a less complex process. Indonesia, the Philippines, and Chile are three main sources of raw material and extracted carrageenan.


Lye

Lye is used to
cure A cure is a substance or procedure that ends a medical condition, such as a medication, a surgical operation, a change in lifestyle or even a philosophical mindset that helps end a person's sufferings; or the state of being healed, or cured. The ...
foods such as
lutefisk ''Lutefisk'' ( Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally " lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged sto ...
,
olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...
s (making them less bitter), canned
mandarin orange The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-colou ...
s,
hominy Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization ( is the Nahuatl word for "hominy"). "Lye hominy" is a ...
,
lye roll Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Austria, and Switzerland. They are made by immersing bread rolls in a lye solution before baking. The German name is ''Laugengebäck'' for any bake ...
s,
century egg Century eggs (), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to s ...
s, and
pretzel A pretzel (), from German pronunciation, standard german: Breze(l) ( and French / Alsatian: ''Bretzel'') is a type of baked bread made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical f ...
s. It is also used as a tenderizer in the crust of baked Cantonese
mooncake A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between ...
s, and in lye-water "
zongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus t ...
" (
glutinous rice Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amyl ...
dumplings wrapped in bamboo leaves), chewy southern Chinese noodles popular in Hong Kong and southern China, and Japanese ramen noodles. In the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...
, food-grade lye must meet the requirements outlined in the Food Chemicals Codex (FCC), as prescribed by the U.S. Food and Drug Administration (FDA). Lower grades of lye are commonly used as drain or oven cleaner. Such grades should not be used for food preparation, as they may contain impurities harmful to human health.


Sodium bisulphate

Sodium bisulphate is used as a
food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...
to leaven cake mixes (make them rise) as well as being used in meat and poultry processing and most recently in browning prevention of fresh-cut produce. The food-grade product meets the requirements set out in the Food Chemicals Codex. It is denoted by
E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ...
E514ii in the EU and is approved for use in Australia and New Zealand where it is listed as additive 514. Food-grade sodium bisulfate is used in a variety of food products, including beverages, dressings, sauces, and fillings.


By country

* In
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...
,
AGMARK AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the ''Directorate of Marketing and Inspection'' an attached Office of the Department of Agriculture, Cooperati ...
is a
certification mark A certification mark (or conformity mark) on a commercial product indicates the existence of an accepted product standard or regulation and a claim that the manufacturer has verified compliance with those standards or regulations. The specifi ...
employed on agricultural products, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the
Government of India The Government of India ( ISO: ; often abbreviated as GoI), known as the Union Government or Central Government but often simply as the Centre, is the national government of the Republic of India, a federal democracy located in South Asia, ...
.Directorate of Marketing and Inspection. 'Promotion of Standardisation and Grading of Agricultural and Allied Produce'.
National Institute of Open Schooling. 'Wise Buying.'


See also

*
Agricultural economics Agricultural economics is an applied field of economics concerned with the application of economic theory in optimizing the production and distribution of food and Natural fiber, fiber products. Agricultural economics began as a branch of econom ...
*
Food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, ...
*
Food packaging Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alteratio ...
* Food safe symbol *
Food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from ...
* Food science *
Food technology Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation. ...
* Optical sorting * Restaurant rating


References

{{reflist, 30em


Further reading


''USDA Grade Standards for Food: How They are Developed and Used''
Department of Agriculture. Issue 1027 of Program aid. 1977. Food industry Food processing Food science