§147-53  Department; grades, standards andclassifications; factors.  In establishing any grades, standards, orclassifications for any food product, the department of agriculture, inaddition to such factors as may be specified in any other law, shall take intoaccount and base the grades, standards, or classifications upon such of thefollowing factors as shall be applicable to the product involved:  degree ofmaturity; size, measured by dimensions or weight; degree of freshness, asdetermined by physical examination or chemical test or analysis; moisturecontent; uniformity; color; firmness; tenderness; defects; injury; damage;diseases; appearance; mixture of varieties; decay; conformation; soundness;varietal characteristics or type; number of specimens per pound; nature ofpack; presence of dirt or other foreign material; condition as to temperatureand extent to which the product is hot or heating or is in a sour condition;extent to which product is satisfactory for human or other consumption or use;extent to which the product has been affected by handling or treatment; extentto which the product has a commercially objectionable flavor or odor; and otherfactors indicative of class, quality, or condition, and of the value orsuitability of the product involved for the commercial or other use to be madethereof.  In addition the department shall take into account any grades,standards, or classifications for such product established by the United StatesDepartment of Agriculture and also applicable federal grades and standard laws.[L 1947, c 195, §3; RL 1955, §22-42; am L Sp 1959 2d, c 1, §22; am L 1961, c132, §2; HRS §147-53]