The Oficial Brazilian Classification (COB) for green beans defines that if 4 full defects are found in the 300 g sample, the source is classified as type 2, but the table says that it's also type 2-5 (that is, type 2 minus 5 points).

The norm specifies intrinsic vs extrinsic defects and explicitly mentions that blacks are primary defects while sours, stinkers and insect damaged are secondary defects, but I don't see where these are taken into account in the pointing system.

What is the distinction between types 2 and 2-5?


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