OAR 603-051-0005
Oregon Grades

(1)

Oregon Extra Fancy. “Oregon Extra Fancy” consists of apples of one variety which are mature but not overripe, carefully hand-picked, clean, fairly well formed; free from scab, decay, internal browning, internal breakdown, scald, bitterpit, Jonathan spot, freezing injury, visible water core, and broken skins and bruises except those which are slight and incident to proper handling and packing. The apples are also free from injury caused by smooth netlike russeting, sunburn or sprayburn, limb rubs, hail, drought spots, scars, disease, insects, or other means; and free from damage by stem or calyx cracks; or by smooth, solid, slightly rough, or rough russeting; provided, that in the case of the Newtown variety, characteristic russet commencing at the stem end shall be permitted as long as it is continuous from the stem bowl and not extending beyond the center of the apple. Each apple of this grade has the amount of color specified in OAR 603-051-0015 (Color Requirements) for the variety.

(2)

Oregon Fancy. “Oregon Fancy” consists of apples of one variety which are mature but not overripe, carefully hand-picked, clean, fairly well formed; free from decay, internal browning, internal breakdown, bitter pit, Jonathan spot, scald, freezing injury, visible water core, and broken skins and bruises except those which are incident to proper handling and packing. The apples are also free from damage caused by russeting; provided, that in the case of the Newtown variety, characteristic russet commencing at the stem end shall be permitted as long as it is continuous from the stem bowl and not extending beyond the center of the apple; sunburn or sprayburn, limb rubs, hail drought spots, scars, stem or calyx cracks, disease, insects; or damage by other means. Each apple of this grade has the amount of color specified in OAR 603-051-0015 (Color Requirements) for the variety.

(3)

Oregon Hail. “Oregon Hail” consists of apples which meet the requirements of Oregon Fancy grade except that hail marks where the skin has not been broken, and well healed hail marks where the skin has been broken, are permitted, provided the apples are fairly well formed (see OAR 603-051-0010 (Tolerances) and 603-051-0015 (Color Requirements)).

(4)

Oregon C. “Oregon C” consists of apples of one variety which are mature but not overripe, carefully hand-picked, clean, not seriously deformed; free from decay, internal browning, internal breakdown, scald, and freezing injury. The apples are also free from serious damage caused by broken skins, bruises, russeting, sunburn or sprayburn, limb rubs, hail, drought spots, scars, stem or calyx cracks, visible water core, disease, insects; or other means. Each apple of this grade has the amount of color specified in OAR 603-051-0015 (Color Requirements) for the variety.

(5)

Combination Grades:

(a)

Combinations of the grades designated in sections (1) to (4) of this rule may be used as follows:

(A)

Combination Oregon Extra Fancy and Oregon Fancy;

(B)

Combination Oregon Fancy and Oregon C;

(C)

Combination Oregon Extra Fancy, Oregon Fancy, and Oregon C.

(b)

Combinations other than these are not permitted in connection with the Oregon apple grades. When combination grades are packed, at least 25 percent of the apples in any lot shall meet the requirements of the higher grade in the combination.

Source: Rule 603-051-0005 — Oregon Grades, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=603-051-0005.

603‑051‑0005
Oregon Grades 603‑051‑0007
Open Container Pack 603‑051‑0009
Other Brands and Grades 603‑051‑0010
Tolerances 603‑051‑0011
Calculation of Percentages 603‑051‑0013
Condition After Storage or Transit 603‑051‑0014
Marking Requirements 603‑051‑0015
Color Requirements 603‑051‑0020
Definitions 603‑051‑0026
U.S. Standards Adopted as State Standards 603‑051‑0045
Apricots Official Standards 603‑051‑0061
Oregon No. 1 Grade 603‑051‑0062
Oregon No. 2 Grade 603‑051‑0063
Unclassified 603‑051‑0064
Application of Tolerances 603‑051‑0065
Diameter Classification 603‑051‑0066
Amount of Green Color 603‑051‑0067
Stalk Length 603‑051‑0068
Definitions 603‑051‑0075
Official Standards 603‑051‑0090
Official Standards 603‑051‑0105
Official Standards 603‑051‑0120
Official Standards 603‑051‑0135
Official Standards 603‑051‑0150
Official Standards 603‑051‑0165
Official Standards 603‑051‑0180
Official Standards 603‑051‑0195
Definition 603‑051‑0200
Grades 603‑051‑0205
Tolerances for Certification of Lots of Oregon No. 1 or 2 Grade Sulphured Cherries 603‑051‑0210
Sizes 603‑051‑0225
Official Standards 603‑051‑0240
Official Standards 603‑051‑0255
Dewberries and Blackberries Official Standards 603‑051‑0268
Official Standards 603‑051‑0273
Oregon No. 1 Grade 603‑051‑0278
Application of Standards 603‑051‑0283
Definitions 603‑051‑0288
Metric Conversion Table 603‑051‑0305
Application of Standards 603‑051‑0310
Official Grades 603‑051‑0311
Size Classifications 603‑051‑0315
Tolerances 603‑051‑0320
Definitions 603‑051‑0325
Labeling Requirements 603‑051‑0335
Official Standards 603‑051‑0350
Official Standards 603‑051‑0365
Definitions 603‑051‑0366
Standard of Identity for Honey 603‑051‑0370
Types and Styles of Honey 603‑051‑0375
Grades 603‑051‑0390
Color 603‑051‑0395
Labeling Requirements 603‑051‑0410
Official Standards 603‑051‑0425
Definitions of Terms 603‑051‑0430
Grades 603‑051‑0435
Tolerance: Sizes 603‑051‑0440
Oregon Box Packs 603‑051‑0445
Marking 603‑051‑0460
Grades 603‑051‑0465
Size 603‑051‑0470
Definitions of Terms 603‑051‑0483
Definitions 603‑051‑0485
Official Standards 603‑051‑0487
Oregon Percentage Grade 603‑051‑0490
Oregon Extra Fancy Export Grade 603‑051‑0500
Official Standards 603‑051‑0515
Official Standards 603‑051‑0530
Official Standards 603‑051‑0545
Official Standards 603‑051‑0560
Official Standards 603‑051‑0575
Official Standards 603‑051‑0590
Official Standards 603‑051‑0605
Grades 603‑051‑0610
Definitions 603‑051‑0615
Oregon Grade 603‑051‑0616
Tolerances 603‑051‑0617
Application of Tolerances 603‑051‑0618
Standard Pack 603‑051‑0619
Definitions of Terms 603‑051‑0626
Official Standards 603‑051‑0665
Official Standards 603‑051‑0680
Official Standards 603‑051‑0695
Official Standards 603‑051‑0710
Official Standards 603‑051‑0725
Official Standards 603‑051‑0740
Official Standards 603‑051‑0755
Official Standards 603‑051‑0770
Official Standards 603‑051‑0775
Definitions 603‑051‑0777
Standards of Identity 603‑051‑0779
Grades of Olive Oil 603‑051‑0780
Labeling Requirements 603‑051‑0785
Prohibition of Imitation Olive Oil 603‑051‑0803
Reference 603‑051‑0830
Definitions 603‑051‑0835
Requirements and Conditions for Registration or Certification 603‑051‑0840
Authority and Procedures for Registration or Certification 603‑051‑0845
Application and Fees for Registration or Certification 603‑051‑0850
Refusal or Cancellation of Registration or Certification 603‑051‑0855
Declaration of Policy 603‑051‑0856
Definitions 603‑051‑0857
Requirements and Conditions for Certification 603‑051‑0858
Procedures for Certification 603‑051‑0859
Application for Certification and Fees 603‑051‑0955
Definitions 603‑051‑0960
Requirements and Conditions for Certification 603‑051‑0965
Procedures for Certification 603‑051‑0970
Application for Certification and Fees 603‑051‑0975
Refusal or Cancellation of Certification 603‑051‑0980
General 603‑051‑0990
Definitions 603‑051‑1000
Grades 603‑051‑1010
Tolerances 603‑051‑1020
Application of Tolerances 603‑051‑1030
Standard Pack 603‑051‑1040
Classification of Defects 603‑051‑1050
Declaration of Policy 603‑051‑1051
Definitions 603‑051‑1052
Requirements and Conditions for Certification 603‑051‑1053
Procedures for Certification 603‑051‑1054
Application for Certification and Fees
Last Updated

Jun. 8, 2021

Rule 603-051-0005’s source at or​.us