Onions

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.

a. Unless otherwise specified, the minimum size shall be one inch in diameter.

Onion Sets Grades and Standards

Grades of Onion Sets

  1. U.S. No. 1 consists of onion sets of similar varietal characteristics which are mature, fairly firm, free from decay and from damage caused by tops, sprouting, freezing, mold, moisture, dirt, chaff or other foreign matter, disease, insects, or mechanical or other means.
a. The minimum size shall be not less than 5/16 inch in diameter. The maximum size shall be not more than 1 inch in diameter.

Frozen Breaded Onion Rings Grades and Standards

Frozen breaded onion rings, hereinafter referred to as frozen onion rings, is the product prepared from clean and sound, fresh onion bulbs (Allium cepa) from which the root bases, tops and outer skin have been removed. The onion bulbs are sliced and separated into rings, coated with batter (or breaded) and may or may not be deep fried in a suitable fat or oil bath. The product is prepared and frozen in accordance with good commercial practice and maintained at temperatures necessary for the proper preservation of the product.

Creole Onion Grades and Standards

  1. U.S. No. 1 consists of Creole onions of similar varietal characteristics, except color when designated as a specialty or mixed pack, which are mature, fairly well shaped, free from soft rot, doubles, bottlenecks, and from damage caused by splits, seedstems, tops, roots, moisture, sunburn, sunscald, cuts, staining, dirt or other foreign matter, diseases, insects, or mechanical or other means. Unless otherwise specified, the minimum size shall be 1-3/4 inches in diameter. (See §51.3959.)
  2. U.S. No.

Common Green Onions Grades and Standards

  1. U.S. No. 1 shall consist of green onions which are fairly well-formed, firm, young and tender, fairly clean, free from decay, and from damage caused by seedstems, roots, foreign material, disease, insects, mechanical or other means. The bulbs shall be well trimmed. The tops shall be fresh, of good green color, free from damage caused by broken or bruised leaves, or by clipping. When all the tops of the onions have been evenly clipped back in accordance with good commercial practice, they shall be specified as "Clipped Tops" in connection with the grade.