Asparagus for Processing Grades and Standards

Grades of Asparagus for Processing

  1. U.S. No. 1 consists of spears of asparagus which meet the following requirements:

    1. Basic requirements:

      1. Fresh; and,

      2. Fairly well formed.

    2. Free from:

      1. Decay; and,

      2. Broken tips.

    3. Free from damage caused by:

      1. Doubles;

      2. Spreading tips;

      3. Knife cuts;

      4. Broken butts;

      5. Hail;

      6. Freezing;

      7. Dirt;

      8. Disease;

      9. Beetles or other insects; or,

      10. Mechanical, or other means.

    4. Size: Unless otherwise specified, each spear shall meet the following requirements:

      1. For diameter. Not less than one-fourth inch.

      2. For length. Not more than 7-1/2 inches.

    5. Color: Unless otherwise specified, the spear shall have green color extending at least 4 1/2 inches below the tip. There shall be no restrictions regarding the amount of white color permitted on a spear unless agreed upon by the processor and grower. (See §51.4078.)

    6. For tolerances see "Application of Standards" §51.4079.

  2. U.S. No. 2 consists of spears of asparagus which meet the following requirements:
    1. Basic requirements:
      1. Fresh.
    2. Free from:
      1. Decay.
    3. Free from damage caused by:
      1. Dirt.
    4. Free from serious damage caused by:
      1. Disease;
      2. Beetles or other insects; or,
      3. Mechanical, or other means.
    5. Size. Unless otherwise specified, each spear shall be not more than 7-1/2 inches in length.
    6. Color. Unless otherwise specified, the spear shall have green color extending at least 3 inches below the tip. There shall be no restrictions regarding the amount of white color permitted on a spear unless agreed upon by the processor and grower. (See §51.4078.)
    7. For tolerances see "Application of Standards" §51.4079.

Visual Aids

Official Visual Aids are available for Purchase.  See How to Purchase Visual Aids for more details.

Detailed standards, Inspection Instructions & Other Resources: