grade

name	grade
description	Use when produce is sorted into quality classes — grading against uniform standards (USDA US No. 1, Fancy), with culling (discarding unmarketable units) and the packout (the marketable fraction packed from a harvested lot). Grade sets price and the gross-vs-marketable yield gap; °Brix, size, color, and defects are the criteria.
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version	2

grade — sorting produce into quality classes

grade is the sorting of harvested produce into quality classes against uniform standards (USDA US Fancy / No. 1 / No. 2) — by size, color, firmness, °Brix, and freedom from defects. Its acts: sorting (separate by quality), culling (discard the unmarketable — defects, decay, off-size), trimming (dress to pack spec); the result is the packout (the marketable fraction packed from a harvested [[lots|lot]]). Grade sets price (a Fancy box clears above a No. 2) and defines the gross-vs-marketable [[yield]] gap that [[postharvest]] works to minimize.

Grade is the [[measure]]-against-a-[[standards|standard]] step between [[harvest]] and [[packs|packing]] — the same observe→classify logic as a [[quota]] or a quality gate, applied to produce. The packout % (marketable ÷ harvested) is a [[rate]] that, fed back, corrects the next plan's [[yield]] coefficients.

Standards

• USDA AMS — Grade Standards for Fresh Vegetables (US Fancy / No. 1 / No. 2)
• UC Davis — quality indices; OSU Ohioline — °Brix grade thresholds
• GLOBALG.A.P. / GS1 — produce grade & pack labeling

Composes [[agriculture]] · [[harvest]] · [[postharvest]] · [[packs]] · [[yield]] · [[lots]] · [[measure]] · [[standards]] · [[rate]] · [[quota]].