Sorting and Grading

Pmas Arid University Rawalpindi Pakistan

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SORTING AND GRADING
THE NEED FOR GRADING

Fresh produce exhibits wide variation in size and
quality
THE NEED FOR GRADING

Consumer demand for produce type and quality varies
PROCESSES INVOLVED

1. GRADING– process of classifying the produce into groups
according to a set of criteria of quality and size recognized or
accepted by the industry.

Grades– names of the groups to which the produce are classified.
ex: Extra Class, Class 1, Class 2

2. SORTING– process of classifying produce into groups
designated by the person classifying it; there is no standard
criteria. For example sorting the diseased and healthy fruit

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PROCESSES INVOLVED

4. STANDARDIZATION – process of formulating and issuing
grade standards.

Grade Standard– set of criteria and specifications of quality
determining the grades.

5. INSPECTION– process of measuring, examining and testing
samples.
BENEFITS OF GRADING

Consumers– assurance of quality


Farmers– sound basis for pricing

Cooperatives– fairness in the sale of pooled produce

Processors – eliminates sorting

Trucker-buyer – lesser damage

Courts– facilitates settlement of disputes

Banks– establishes loan value for the produce

General public– makes price information meaningful
QUALITY CRITERIA IN STANDARDS

Appearance

Uniformity of variety

Cleanliness

Shape

Wholeness

Stage of maturity and ripeness
QUALITY CRITERIA IN STANDARDS

Texture

Firmness

Solidity

Turgidity

Smoothness

Toughness

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QUALITY CRITERIA IN STANDARDS

Damage or defect
Safety and wholesomeness
clean and free from contaminants (chemical, physical and microbial)
thrips
Mechanical
damage
feathering
sunscaldborer
QUALITY STANDARDS ARE ONLY THE
STARTING POINT
OTHER CRITICAL MARKETING
REQUIREMENTS

Specific extra requirements from
supermarkets – Private Standards

Food safety, Phyto-sanitary, and hygiene
guarantees.

Traceability
CONDITIONS FOR SUCCESSFUL
GRADING

a significant proportion of the produce should fall into
higher grades

the standard should be acceptable, understandable and
appropriate

there should be trained, licensed inspectors

postharvest systems should be improved

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CONDITIONS FOR SUCCESSFUL
GRADING

appropriate conditions in the grading area
(lighting, work breaks)

familiarization with standards; use grading aid
GRADING AID AND EQUIPMENT GRADING AID AND EQUIPMENT

Sizing rings for tomato

Onion sorting table

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Grading aid and equipment

Citrus sizer
Mango weight sizer