Oregon Revised Statutes Chapter 632 § 632.910 — Factors to be considered in establishing grades, standards or classifications

Factors to be considered in establishing grades, standards or classifications. (1) In establishing, under any law of this state, any grades, standards or classifications for any horticultural or agricultural products, the State Department of Agriculture, in addition to other factors as may be specified by law, shall take into account and base the grades, standards or classifications upon the following factors that are applicable to the product involved: (a) Degree of maturity; (b) Size, measured by dimensions or weight; (c) Degree of freshness, as determined by physical examination or chemical test or analysis; (d) Moisture content; (e) Uniformity; (f) Color; (g) Firmness; (h) Tenderness; (i) Freedom from injury; (j) Freedom from insect pests; (k) Diseases; (L) Appearance; (m) Freedom from mixture with other varieties; (n) Freedom from noxious weeds or weed seeds; (o) Freedom from decay; (p) Conformation; (q) Soundness; (r) Varietal characteristics or type; (s) Number of specimens per pound; (t) Nature of pack; (u) Presence of dirt or other foreign material; (v) Condition as to temperature and extent to which the product is hot or heating or is in a sour condition; (w) Extent to which commodity is satisfactory for human or other consumption or use, as the case may be; (x) Extent to which the product has been affected by handling or treatment; (y) Extent to which the product has a commercially objectionable odor or flavor; and (z) Other factors indicative of quality or condition, and the value or suitability of the commodity involved for the commercial or other use to be made thereof. (2) In addition, the department shall take into account any grades, standards or classifications for a product established by the United States Department of Agriculture and also applicable federal grades and standards laws. [Formerly 616.415; 1997 c.460 §3; 2003 c.14 §380]