OAR 603-051-0320
Definitions


As used in OAR 603-051-0305 (Application of Standards) to 603-051-0325 (Labeling Requirements):

(1)

“Similar Type” means that the kernels are of the same general type and appearance (i.e., kernels of the round type shall not be mixed with those of the long type). Color of the kernels shall not be considered since there is often a marked difference in skin color of kernels of similar type.

(2)

“Well Dried” means that the kernels are firm and crisp, not containing more than six percent moisture.

(3)

“Clean” means practically free from plainly visible adhering dirt or other foreign material.

(4)

“Foreign Material” means any substance other than the filbert kernel, or portions of kernels. Loose skins, pellicles, or corky tissue which have become separated from the kernel shall not be considered as foreign material, provided that this material does not exceed .02 of one percent by weight.

(5)

“Damage” means any specific defect described in this section, or an equally objectionable variation of any one of these defects, or any other defect or any combination of defects, which materially detracts from the appearance of the edible or marketing quality of the individual portion of the kernel or of the lot as a whole. The following defects shall be considered as damage:

(a)

“Chafing or scraping” means that more than 18 of the surface is affected;

(b)

“Shriveling” means the kernel is materially shrunken, wrinkled, and tough;

(c)

“Deformity” means that the kernel is deformed to the extent that the appearance is materially affected;

(d)

“Internal flesh discoloration” means any black discoloration within the kernel. The natural brown stain which occurs within the internal cavity of some types of kernels shall not be considered damage.

(6)

“Serious Damage” means any specific defects described in this section or an equally objectionable variation of any of these defects, or any other defect, or any combination of defects, which seriously detracts from the appearance or the edible marketing quality of the individual portion of kernel or of the lot as a whole. The following defects shall be considered as serious damage:

(a)

“Serious shriveling” means that the kernel is seriously shrunken, wrinkled, and tough;

(b)

“Broken kernels” means portions of kernels of which an estimated 14 or more of the original entire kernel has been broken off;

(c)

“Moldy” means that there is a visible growth of mold either on the outside or inside of the kernel;

(d)

“Rancidity” means that the kernel is noticeably rancid to the taste. An oily appearance of the flesh does not necessarily indicate a rancid condition;

(e)

“Decay” means that any portion of the kernel is decomposed;

(f)

“Insect injury” means that the insect, frass, or web is present, or the kernel or portion of kernel shows definite evidence of insect feeding.
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 603-051-0320’s source at or​.us