Fresh Fruits and Fresh Vegetables Law and Legal Definition

According to 7 CFR 46.2 [Title 7, Agriculture, Subtitle B, Regulations of the Department of Agriculture, Chapter I, Agricultural Marketing Service HI (Standards, Inspections, Marketing Practices), Department of Agriculture , Subchapter B, Marketing of Perishable Agricultural Commodities, Part 46, Regulations (other than Rules of Practice) Under the Perishable Agricultural Commodities Act, 1930, Definitions], fresh fruits and fresh vegetables include all produce in fresh form generally considered as perishable fruits and vegetables, whether or not packed in ice or held in common or cold storage, 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, precooling, 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”.