Dried figs are a processed fruit lot, not a synonym for fresh figs. The USDA standard distinguishes whole and piece styles, white and black color types, loose, pulled and layered presentations, sealed and non-sealed package groups, moisture, maturity, color, size and defect tolerances. A comparable lot needs species and variety, style, color type, moisture and method, preservative treatment, grade and inspection basis, defect and maturity results, crop and processing dates, pack, origin, quantity and delivery terms.
The figures below are U.S. voluntary grade-standard limits and tolerances for dried figs. They are specification boundaries, not a supplier's test result, destination-wide legal limit, inventory, offer or live physical price. Package group and mold-inhibitor use affect the moisture boundary; a lot needs its own representative sampling, inspection and analytical evidence.
The USDA dried-fig standard covers whole figs and fig pieces after drying, and distinguishes white, black and mixed color types. Fresh figs, whole dried figs, dried pieces, paste and other processed products have different moisture, condition, packing and quality evidence. Atlas keeps product form, variety and intended use attached to each record rather than transferring facts across forms.
The standard distinguishes whole loose, whole pulled, whole layered and piece styles. It also separates non-sealed Group I packs from completely sealed Group II packs. Group I generally has a 24 percent maximum moisture, although 30 percent is permitted when a safe and suitable mold inhibitor is used; Group II has a 30 percent maximum. A moisture number without package group, treatment and test method is incomplete evidence.
U.S. Grade A requires well-matured fruit, good flavor and practically uniform color and size where applicable. Its total defect allowance is 10 percent by count for white figs and 15 percent for black figs; whole pulled or layered Grade A packs may have no more than 15 percent conspicuously larger or smaller than the approximate average. These are standard boundaries, not a certificate that a shipment complies. The shipment still needs representative sampling and actual inspection or laboratory results.
A dried-fig comparison should retain species and variety, origin and crop year, harvest and processing dates, whole or piece style, loose, pulled or layered presentation, white or black color type, moisture and method, preservative or mold-inhibitor treatment, grade, maturity, color, size and defect results, mycotoxin and microbiological evidence where required, pack and net weight, lot and facility traceability, storage condition, quantity, currency, Incoterm, destination, delivery window and evidence vintage. Atlas withholds a physical estimate without matching rights-cleared observations and logistics.
No. Drying changes product identity, moisture, stability, presentation, inspection factors and packing evidence. Fresh and dried records must remain separate.
The limit depends on package group and treatment. Non-sealed Group I packs are generally limited to 24 percent, with 30 percent allowed when a safe and suitable mold inhibitor is used; completely sealed Group II packs have a 30 percent limit.
No. The standard uses defined total and limited allowances. For example, Grade A total defects are capped at 10 percent by count for white figs and 15 percent for black figs. The lot still needs valid sampling and inspection evidence.
Species and variety, origin and crop year, whole or piece style, loose, pulled or layered presentation, color type, moisture and method, treatment, grade, maturity, size and defect results, safety evidence where required, pack and lot, quantity, currency, Incoterm, destination, delivery window and evidence date.
Figures retain their source, period and review date. Corroboration is not promoted to primary evidence.