U.S. standards for grades of citrus fruits are defined by the Consumer & Marketing Service of the U.S. Department of Agriculture. The grading for citrus fruit is based mostly on external appearance and represents the degree of satisfactory appeal to the eye of the consumer. No fruit may be placed in a grade unless it meets minimum requirements for maturity. Four grades are commonly recognized: U.S. Fancy, U.S. No. 1, U.S. No 2 and U.S. No. 3. The U.S. Fancy grade is seldom packed since it represents fruit of near external perfection, which is very difficult to produce under Florida's humid conditions. Most all citrus fruit is packed as U.S. No. 1, and growers attempt to practice grove care that will enable most of their crop to be packed in this grade. Occasionally they also ship some U.S. No. 2 fruit. Fruit of U.S. No. 3 grade is rarely shipped to fresh fruit markets but is sent instead to the processing plants for juice. To be classed in any grade, citrus fruits must be mature, similar in cultivar characteristics, and free from unhealed cuts and bruises. U.S. No. 1 and U.S. No. 2 grades can be further divided into subclasses based on the amount of rind discoloration due to rust mites. (GROWING FRUIT IN FLORIDA) - Millet