The USDA grading system is used for peas with a variety of intended uses. For the successful manufacture of canned peas, the following specifications are typical of those used by commercial canners.

​Green dry peas should meet the following criteria:

  • Bleached peas <10 % unless individually agreed with specific consignment
  • Total amount of peas of contrasting classes <0.3 %
  • Amount of peas that turn black on canning <0.02 %
  • Shriveled peas <2.0 %
  • Amount of peas showing visible cracks in seed coat <3.0 %
  • Amount of split peas <0.5 %
  • Amount of damaged peas <1.0 %
  • Amount of weevil damaged peas<3.0 %
  • Amount of defective peas <4.0 %
  • Amount of foreign matter <0. 1 %
  • Free of live weevils
  • Number of peas containing dead mature weevil: not more than one pea in a sample of 20 pounds
  • Moisture content <14 % by drying at 105°C (221°F)

Whole Pulse

Whole pulses are consumed in many products most of which are in traditional applications. Whole pulses are available to be further processed while cooked whole pulse such as canned pulses are available for easy and convenient option. Canned pulses are popular, affordable, and readily available. Prior to processing, pulses go through storage, cleaning, sorting and some sort of heat treatment, all of which are critical to ensure the quality of pulse ingredients as discussed in chapter 4.