Potatoes for Processing Grades and Standards

Grades of Potatoes for Processing

  1. U.S. No. 1 Processing consists of potatoes which meet the following requirements:

a. Basic requirements:
1. Similar varietal characteristics;
2. Moderately firm; and,
3. Fairly well shaped.
b. Free from:
1. Freezing or freezing injury;
2. Blackheart;
3. Late Blight Tuber Rot;
4. Southern Bacterial Wilt;
5. Bacterial Ring Rot;
6. Insects, worms or larvae;
7. Soft rot and wet breakdown; and,
8. Loose sprouts, dirt and foreign material.
c. Free from damage by any cause.
d. Size. Unless otherwise specified, individual potatoes shall be not less than 2 inches in diameter or 4 ounces in weight. Percentage(s) of a larger size(s) and/or a maximum size may be specified.
  1. U.S. No. 2 Processing consists of potatoes or usable pieces of potatoes which meet the following requirements:
a. Basic requirements:
1. Similar varietal characteristics;
2. Moderately firm; and,
3. Not seriously misshapen.
b. Free from:
1. Freezing or freezing injury;
2. Blackheart;
3. Late Blight Tuber Rot;
4. Southern Bacterial Wilt;
5. Bacterial Ring Rot;
6. Insects, worms or larvae;
7. Soft rot and wet breakdown; and,
8. Loose sprouts, dirt and foreign material.
c. Free from serious damage by any cause.
d. Size. Unless otherwise specified, whole potatoes shall be not less than 1-1/2 inches in diameter, or usable pieces shall be not less than 4 ounces in weight. Percentage(s) of a larger size(s) and/or maximum size may be specified.

Visual Aids

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Detailed standards, Inspection Instructions & Other Resources: