Most grading schemes (for anything) are pretty arbitrary. I think the epitome of that is the system used to grade cuts of steak in the US, which from best to worst goes: prime, choice, select, standard, commercial, utility, cutter, canner
Yes, they are arbitrary, but when it’s a mostly tiered system it should be made obvious to most people what order to put them in.
To me, what’s obvious is that the lower tier products are intentionally named to not be obviously worse than any other. With “pure” being full of low quality “refined” oil. Light also sounds like it’s supposed to be good quality, just a low fat version… it’s silly.
None of these names are appropriately descriptive.
That’s by design. :)
Most grading schemes (for anything) are pretty arbitrary. I think the epitome of that is the system used to grade cuts of steak in the US, which from best to worst goes: prime, choice, select, standard, commercial, utility, cutter, canner
Yes, they are arbitrary, but when it’s a mostly tiered system it should be made obvious to most people what order to put them in.
To me, what’s obvious is that the lower tier products are intentionally named to not be obviously worse than any other. With “pure” being full of low quality “refined” oil. Light also sounds like it’s supposed to be good quality, just a low fat version… it’s silly.
Maybe they should have simple Grade A-E labels.