(a) “U.S. No. 1 Processing” consists of potatoes which meet the following requirements:

1. (1) Basic requirements:

   1. (i) Similar varietal characteristics;
   2. (ii) Moderately firm; and,
   3. (iii) Fairly well shaped.

2. (2) Free from:

   1. (i) Freezing or freezing injury;
   2. (ii) Blackheart;
   3. (iii) Late Blight Tuber Rot;
   4. (iv) Southern Bacterial Wilt;
   5. (v) Bacterial Ring Rot;
   6. (vi) Insects, worms or larvae;
   7. (vii) Soft rot and wet breakdown; and,
   8. (viii) Loose sprouts, dirt and foreign material.
3. (3) Free from damage by any cause.
4. (4) Size. Unless otherwise specified, individual potatoes shall be not less than 2 inches in diameter or 4 ounces in weight. Percentage(s) of a larger size(s) and/or a maximum size may be specified.

(b) “U.S. No. 2 Processing” consists of potatoes or usable pieces of potatoes which meet the following requirements:

1. (1) Basic requirements:

   1. (i) Similar varietal characteristics;
   2. (ii) Moderately firm; and,
   3. (iii) Not seriously misshapen.

2. (2) Free from:

   1. (i) Freezing or freezing injury;
   2. (ii) Blackheart;
   3. (iii) Late Blight Tuber Rot;
   4. (iv) Southern Bacterial Wilt;
   5. (v) Bacterial Ring Rot;
   6. (vi) Insects, worms or larvae;
   7. (vii) Soft rot and wet breakdown; and,
   8. (viii) Loose sprouts, dirt and foreign material.
3. (3) Free from serious damage by any cause.
4. (4) Size. Unless otherwise specified, whole potatoes shall be not less than 1 1/2 inches in diameter, or usable pieces shall be not less than 4 ounces in weight. Percentage(s) of a larger size(s) and/or maximum size may be specified.