Methods for Measurement of Pecan Quality

Abstract

Quality, as defined by Kramer and Twigg (1970), is “the composite of those characteristics that differentiate individual units of a product, and have significance in determining the degree of acceptability of that unit by the buyer.” Consequently, to maintain quality in a product, those characteristics must first be individually identified. In the case of pecan quality, however, different segments of the pecan industry have identified and emphasized different characteristics (Hubbard, Florkowski and Purcell 1990). Both growers and accumulators considered meat yield to be the dominant quality factor with count and color ranking second and third. Shellers, on the other hand, ranked color as their primary quality factor, while meat yield and minimal damage ranked second and third. In contrast, shellers contend that their buyers do not consider meat yield an important quality factor. According to shellers, primary emphasis is placed on size by bakers, confectioners, gift pack trade and service outlets while ice cream manufacturers place primary emphasis on both size and minimal foreign material, and retail grocers and wholesale distributors place primary emphasis on color.