Patty Pan

General

These standards apply only to squash which are picked in the immature stages of development and eaten without the removal of seeds and seed cavity tissue. Squash commonly used in this manner are yellow crookneck, yellow straightneck, white scallop (patty pan, cymling), zucchini, cocozelle, etc., each including one or more varieties.

Because of the size differences between varieties and the difference in size preference in various markets, there are no size requirements in the grades. However, if so desired, size may be specified in connection with the grade, in terms of minimum or maximum diameter or both, or minimum or maximum length or both. When size is specified it shall be stated in terms of inches and quarter inches.

Sources: AMS.USDA.gov

''U.S. No. 1'' consists of squash of one variety or similar varietal characteristics, with stems or portions of stems attached, which are fairly young and fairly tender, fairly well formed, firm, free from decay and breakdown, and from damage caused by discoloration, cuts, bruises and scars, freezing, dirt or other foreign material, disease, insects, mechanical or other means.

(a) Tolerances. In order to allow for variations incident to proper grading and handling, the following tolerances, by count, are provided as specified:

(1) For defects. Ten percent for squash in any lot which fails to meet the requirements of this grade, including therein not more than 5 percent for defects causing serious damage, and including in this latter amount not more than 1 percent for squash which is affected by decay or breakdown.

(2) For size. Five percent for squash in any lot which is smaller than any specified minimum size and 10 percent for squash which is larger than any specified maximum size.

''U.S. No. 2'' consists of squash of one variety or similar varietal characteristics which are not old and tough, but are firm, free from decay and breakdown, and free from damage caused by freezing, and from serious damage caused by discoloration, cuts, bruises, scars, dirt or other foreign material, disease, insects, mechanical or other means.

(a) Tolerances. In order to allow for variations incident to proper grading and handling, the following tolerances, by count, are provided as specified:

(1) For defects. Ten percent for squash in any lot which fails to meet the requirements of this grade, including therein not more than 1 percent for squash which is affected by decay or breakdown.

(2) For size. Five percent for squash in any lot which is smaller than any specified minimum size and 10 percent for squash which is larger than any specified maximum size.

Nutrition Facts

Serving Size 1 cup of sliced

Amount Per Serving

Calories from Fat 2Calories 18

% Daily Values*

Total Fat 0.2g 0%

Saturated Fat 0.05g 0%

Polyunsaturated Fat 0.101g

Monounsaturated Fat 0.018g

Cholesterol 0mg 0%

Sodium 2mg 0%

Potassium 296mg

Total Carbohydrate 3.79g 1%

Dietary Fiber 1.2g 5%

Sugars 2.49g

Protein 1.37g

Vitamin A 5% Vitamin C 32%

Calcium 2% Iron 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18

Century Farms International, Inc.

10957 NW 123rd Street Medley, FL 33178

Office: 305-436-7971 Fax: 305-436-7968