What are the standards in classifying the quality of broccoli?

US Grades of Broccoli for Processing

1. U.S. No. 1 consists of stalks or portions of stalks of broccoli which are fresh, tender, and have good characteristic color and compact heads, are well-trimmed and which are free from decay and cull material, and are free from damage caused by discoloration, freezing, hollow stem or pithiness, scars, dirt or other foreign material, disease, insects or mechanical, or other means.

        a. Unless otherwise specified, the length shall be not more than 6 inches nor less than 4 inches, and the diameter of the stem shall be not less than a three-eighths inch.

2. U.S. No. 2 consists of stalks or portions of stalks of broccoli which are fresh, tender, and have good characteristic color and fairly compact heads, are fairly well-trimmed and which are free from decay and cull material and are free from damage caused by scars, dirt or other foreign material, disease, insects, are free from serious damage caused by discoloration, freezing, hollow stem or pithiness or mechanical or other means.

         a. Unless otherwise specified, the length shall be not more than 6 inches nor less than 3 inches, and the diameter of the stem shall be not less than one-fourth inch.

US Frozen Broccoli Grades and Standards

1. U.S. Grade A is the quality of frozen broccoli that:

       a. Meets the following prerequisites in which the broccoli:

             i. Has similar varietal characteristics;

             ii. Has a good flavor and odor;

             iii. Is practically free from grit and silt;

             iv. Has a good overall brightness; and

             v.  In the styles of cut, chopped, and pieces, the individual buds are at least reasonably well developed.

       b. Is within the limits for defects.

2. U.S. Grade B is the quality of frozen broccoli that:

        a. Meets the following prerequisites in which the broccoli:

              i. Has similar varietal characteristics;

              ii. Has at least a fairly good flavor and odor;

              iii. Has no more than a trace of grit and silt;

              iv. Has at least a reasonably good overall brightness, which may be slightly dull; and

              v. In the styles of cut, chopped, and pieces, the individual buds may be poorly developed if it do not materially affect the appearance of the product.

        b. Is within the limits for defects.

3. Substandard is the quality of frozen broccoli that fails to meet the requirements of U.S. Grade B.
   

Source:

Grades of Broccoli for Processing

Frozen Broccoli Grades and Standards