SUBCLASS (C) DURUM This subclass shall include wheat of the class Durum wheat consisting of less than 60 percent of hard and vitreous kernels of amber color. *+ [p. 3] 26.105 Red Durum wheat (class III) defined. This class shall include all varieties of red durum wheat, and may include not more than 10 percent of wheats of other classes.*t [p. 3] 26.106 Durum wheat and Red Durum wheat; grade requirements. Class II, Durum wheat, and class III, Red Durum wheat: Grade requirements for the subclasses (A) Hard Amber Durum, (B) Amber Durum, and (C) Durum, of the class Durum wheat, and for the class Red Durum wheat. 1. Grade No. 2. 3. 4. 5..... Sample grade.. Sample grade shall include wheat of the subclass Hard Amber Durum, or Amber Durum, or Durum, or wheat of the class Red Durum wheat, which does not come within the requirements of any of the grades from No. 1 to No. 5, inclusive; or which contains more than 16 percent of moisture, or more than 10 percent of cracked kernels; or which contains inseparable stones and/or cinders; or which is musty, or sour, or heating, or hot; or which has any commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low quality. 1These specifications do not apply to the class Red Durum wheat, or to the subclass Durum. 'No. 1 Red Durum may contain 10 percent of wheats of other classes. *† [p. 4] Page 28 **For statutory and source citations, see note to § 26.101. 26.107 Hard Red Winter wheat (class IV); subclasses defined. This class shall include all varieties of hard red winter wheat, and may include not more than 10 percent of wheats of other classes. This class shall be divided into three subclasses, as follows: SUBCLASS (A) DARK HARD WINTER This subclass shall include wheat of the class Hard Red Winter wheat consisting of 75 percent or more of dark, hard, and vitreous kernels. SUBCLASS (B) HARD WINTER This subclass shall include wheat of the class Hard Red Winter wheat consisting of more than 25 percent but less than 75 percent of dark, hard, and vitreous kernels. SUBCLASS (0) YELLOW HARD WINTER This subclass shall include wheat of the class Hard Red Winter wheat consisting of not more than 25 percent of dark, hard, and vitreous kernels. *+ [p. 4] 26.108 Hard Red Winter wheat; grade requirements. Class IV, Hard Red Winter wheat: Grade requirements for (A) Dark Hard Winter, (B) Hard Winter, (C) Yellow Hard Winter Grade No. Sample grade shall include wheat of the subclass Dark Hard Winter, or Hard Winter, or Yellow Hard Winter, which does not come within the requirements of any of the grades from No. 1 to No. 5, inclusive; or which contains more than 15.5 percent of moisture, or more than 10 percent of cracked kernels; or which contains inseparable stones and/or cinders; or which is musty, or sour, or heating, or hot; or which has any commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low quality. **For statutory and source citations, see note to § 26.101. Page 29 26.109 Soft Red Winter wheat (class V); subclasses defined. This class shall include all varieties of soft red winter wheat and may include not more than 10 percent of wheats of other classes. This class shall be divided into two subclasses, as follows: SUBCLASS (A) RED WINTER This subclass shall include wheat of the class Soft Red Winter wheat consisting of both light and dark colored kernels. This subclass shall not include more than 10 percent of Soft Red Winter wheat grown west of the Great Plains area of the United States. SUBCLASS (B) WESTERN RED This subclass shall include wheat of the class Soft Red Winter wheat consisting of more than 10 percent of wheat of this class grown west of the Great Plains area of the United States. *† [p. 5] 26.110 Soft Red Winter wheat; grade requirements. Class V, Soft Red Winter wheat: Grade requirements for (A) Red Winter, (B) Western Red Sample grade_ *+ [p. 5] Page 30 Sample grade shall include wheat of the subclass Red Winter, or Western Red, which does not come within the requirements of any of the grades from No. 1 to No. 5, inclusive; or which contains more than 15.5 percent of moisture, or more than 10 percent of cracked kernels; or which contains inseparable stones and/or cinders; or which is musty, or sour, or heating, or hot; or which has any commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low quality. *For statutory and source citations, see note to § 26.101. 26.111 White wheat (class VI); subclasses defined. This class shall include all varieties of white wheat, whether winter or spring grown, and may include not more than 10 percent of wheats of other classes. This class shall be divided into four subclasses, as follows: SUBCLASS (A) HARD WHITE This subclass shall include all wheat of the class White wheat consisting of 75 percent or more of hard (not soft and chalky) kernels. This subclass shall not include more than 10 percent of Sonora wheat or wheat of the white club varieties, either singly or in any combination. SUBCLASS (B) SOFT WHITE This subclass shall include wheat of the class White wheat consisting of less than 75 percent of hard (not soft and chalky) kernels. This subclass shall not include more than 10 percent of Sonora wheat or wheat of the white club varieties, either singly or in any combination. SUBCLASS (C) WHITE CLUB This subclass shall include wheat of the class White wheat consisting of Sonora wheat or wheat of the white club varieties, either singly or in any combination. This subclass shall not include more than 10 percent of common white wheat other than Sonora, either singly or in any combination. SUBCLASS (D) WESTERN WHITE This subclass shall include wheat of the class White wheat which contains more than 10 percent of Sonora wheat or wheat of the white club varieties, either singly or in any combination, and which also contains more than 10 percent of common white wheat other than Sonora. *+ [p. 6] **For statutory and source citations, see note to § 26.101. Page 31 26.112 White wheat; grade requirements. Class VI, White wheat: Grade requirements for (A) Hard White, (B) Soft White, (C) White Club, (D) Western White Sample grade.. Heat Matter ex Durum and/or Total Red other Durum grains Total dam- Total cept aged Per Per Per Per Per Per Pounds cent cent Sample grade shall include wheat of the subclass Hard White, or Soft White, or White Club, or Western White, which does not come within the requirements of any of the grades from No. 1 to No. 5, inclusive; or which contains more than 15.5 percent of moisture, or more than 10 percent of cracked kernels; or which contains inseparable stones and/or cinders; or which is musty, or sour, or heating, or hot; or which has any commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low quality. *+ [p. 6] 26.113 Mixed wheat (class VII) defined; grade requirements. This class shall include all mixtures of wheat not provided for in the classes from I to VI, inclusive. Grade requirements and designations. Mixed wheat shall be graded according to the numerical and Sample grade requirements of the class of wheat which predominates in the mixture, except that the grade specifications for the factor "wheats of other classes" and the grade specifications for "No. 1 Heavy" in the standards for hard red spring wheat, shall be disregarded. The grade designation for Mixed wheat shall be stated as provided in either paragraph (a) or (b) of this section: (a) Except as specified in paragraph (b) of this section, the grade designation for Mixed wheat shall include successively, in the order named, (1) the Page 32 **For statutory and source citations, see note to § 26.101. |