The scheme started in 1954 on a voluntary basis, financed by a voluntary levy on the product. In 1957 it was transferred to the supervision of the Commissioner of Agriculture for the State of Maine and became mandatory for the 40 or so plants in the State.
1. Sampling
Full-time State inspectors are in attendance at each plant. They arrange random sampling of each production lot by inserting, one at a time, a number
of colour-coded can covers into the cover feed of the closing machines during the production of a lot, and subsequently retrieving the coded cans when they are ready for packing. These cans are then shipped directly by car, to avoid deterioration shown to occur in the post, to the central grading laboratory and graded within 24 hr of arrival, the result being teletyped to the particular plant. The various production lots cannot be released until their grade has been ascertained by the central laboratory.
A sequential procedure is used for sampling production. An initial sample of 15 cans per lot is taken, irrespective of the size of the lot. If one or more cans are found to be substandard, a further sample of 30 cans is taken. If more than 2 substandard cans are found in these 45 cans, and additional 45 cans are examined and the final decision is made on the total of 90 cans. Six or more substandard cans in the 90 cans examined results in a substandard grade for that lot.
2. Grading
The cans are first examined to determine if they are overfilled and exhibit the characteristics of "flippers" or "swells". Such cans can not be graded above "standard". The odour, over-all appearance (including specified defects), flavour and texture of the fish are then determined, and they are scored appropriately according to certain detailed procedures.^62 in addition, the drained weight, the proportions of the liquid phase which are water and oil and, when a pronounced salty taste is detected, the sodium chloride con-centration, are determined.
The basis for standards is "consumer expectancy" and the weightings which are given to the various factors were arrived at both by experienced canners and by market survey. These two views largely agreed and the weightings are as follows :
Appearance 45 points Odour 15 points Flavour 30 points Texture 10 points
Total 100 points
The grade for each can examined is based first on certain limiting factors (for example, an underweight can is limited to the "Standard" grade) and, second, on the score. Four grades are used :
"Fancy" 85-100 points
"Extra standard" 70-84 points
"Standard" 60-69 points
"Substandard" below 60 points
Finally, the grade for the lot is determined according to a detailed pro-cedure based on the grades for the individual cans in the sample. For all lots graded, an official certificate is provided which contains all the relevant information including the grade designation.
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