1. (1) The following fruits, vegetables, and natural products are designated as produce. This list is not all inclusive. Any product commonly recognized as a fruit or vegetable shall also be considered to be produce for assessment purposes but does not include those perishable fruits and vegetables which have been manufactured into articles of food of a different kind or character. The effects of the following operations shall not be considered as changing a commodity into a food of a different kind or character: water, steam, or oil blanching, battering, coating, chopping, color adding, curing, cutting, dicing, drying for the removal of surface moisture; fumigating, gassing, heating for insect control, ripening and coloring; removal of seed, pits, stems, calyx, husk, pods, rind, skin, peel, et cetera; polishing, pre-cooling, refrigerating, shredding, slicing, trimming, washing with or without chemicals; waxing, adding of sugar or other sweetening agents; adding ascorbic acid or other agents to retard oxidation; mixing of several kinds of sliced, chopped, or diced fruit or vegetables for packaging in any type of containers; or comparable methods of preparation.

2. (2) The following quantities shall be used as the standard produce unit for the produce listed below. Containers of approximately the same quantity may be considered a produce unit for each container.

   PRODUCE	REPORTING UNIT		PRODUCE	REPORTING UNIT
   Apples	40 lbs.		Lemons	35 lbs.
   Apricots	28 lbs.		Lettuce
   Asian pears	20 lbs.		Head	24 count
   Asparagus	30 lbs.		Butter	24 count
   Artichokes	15 lbs.		Endive	24 count
   Avocados	60-70 count		Escarole	24 count
   Bananas	40 lbs.		Green Leaf	24 count
   Beans, green	28 lbs.		Red Leaf	24 count
   Beets	24 bunches		Romaine	24 count
   Blackberries	12--½ pint baskets		Limes	35 lbs.
   Boysenberries	12--½ pint baskets		Mangos	12 lbs.
   Blueberries	12--1-pint baskets		Mushrooms	10 lbs.
   Broccoli	25 lbs.		Mustard greens	24 count
   Broccoflower	25 lbs.		Nectarines	20 lbs.
   Bok choy	12 count		Okra	10 lbs.
   Brussel Sprouts	25 lbs.		Onions, dry	50 lbs.
   Cabbage	50 lbs.		Onions, green	48 bunches
   Cantaloupes	35 lbs.		Oranges	37 lbs.
   Carrots	50 lbs.		Papayas	12 lbs.
   Cauliflower	28 lbs.		Parsley	60 bunches
   Celery	45 lbs.		Parsnips	25 lbs.
   Cherries	20 lbs.		Peaches	20 lbs.
   Chicory	10 lbs.		Pears	35 lbs.
   Cilantro	12 lbs.		Peas, green/sweet	12 lbs.
   Coconuts	25 lbs.		Peppers	28 lbs.
   Collard greens	24 count		Pineapple	35 lbs.
   Corn	60 ears		Plums	24 lbs.
   Cranberries	25 lbs.		Potatoes	100 lbs.
   Cucumbers	30 lbs.		Prunes	24 lbs.
   Currants	12--½ pint baskets		Pumpkins	100 lbs.
   Eggplant	25 lbs.		Radishes	48 bunches
   Endive	24 count		Raspberries	12--½ pint baskets
   Garlic	10 lbs.		Rhubarb	20 lbs.
   Ginger root	10 lbs.		Rutabagas	25 lbs.
   Grapefruit	35 lbs.		Shallots	10 lbs.
   Grapes	20 lbs.		Spinach	24 count

   Honeydew melons	20 lbs.		Sprouts	12 count
   Horseradish roots	10 lbs.		Squash
   Jicama	20 lbs.		Summer type	20 lbs.
   Kale greens	24 count		Winter type	50 lbs.
   Kiwifruit	10 lbs.		Star fruit	15 lbs.
   Leeks	24 count		Strawberries	12--1-pint baskets
   Sweet potatoes	40 lbs.		Turnips	25 lbs.
   Tangelos	35 lbs.		Watermelons	100 lbs.
   Tangerines	35 lbs.		Yams	40 lbs.
   Tomatoes	28 lbs.		Miscellaneous	50 lbs.

Authorizing statute(s): 80-3-303, MCA

Implementing statute(s): 80-3-302, MCA

History: NEW, 1993 MAR p. 1636, Eff. 7/30/93; AMD, 2009 MAR p. 2365, Eff. 12/11/09.