Onion for Processing Grades and Standards

Grades of Onions for Processing

1. U.S. No. 1 consists of onions of similar varietal characteristics which are mature, fairly firm; free from soft rot of wet breakdown, sprouts, bottlenecks, scallions, and cull material. The onions shall also be free from damage caused by seedstems, sunscald, sunburn, roots, moisture, freezing, mold or other disease, insects, mechanical or other means.
   1. Unless otherwise specified, the minimum size shall be one inch in diameter. (See §§51.4194 and 51.4195.)

2. U.S. No. 2 consists of onions of similar varietal characteristics which are mature, not soft or spongy; free from soft rot or wet breakdown, scallions, and cull material. The onions shall also be free from damage caused by sunscald, sunburn, roots, moisture, freezing, mold or other disease, and insects, and free from serious damage caused by sprouting, and mechanical or other means.

   1. Unless otherwise specified, the minimum size shall be one inch in diameter. (See §§51.4194 and 51.4195.)

Detailed standards, Inspection Instructions & Other Resources:

• U.S. Grade Standards for Onions for Processing (pdf)