Onions (Other Than Bermuda-Granex-Grano and Creole Type) Grades and Standards

Grades of Onions (Other Than Bermuda-Granex-Grano and Creole Type)

  1. U.S. No. 1 consists of onions which meet the following requirements:
a. Basic requirements:
1. Similar varietal characteristics, except color when designated as a specialty or mixed pack; Mature; Fairly firm; and, Fairly well shaped.
b. Free from:
1. Decay; Wet sunscald; Doubles; Bottlenecks; and, Scallions.
c. Free from damage caused by:
1. Seedstems; Splits; Tops; Roots; Dry sunken areas; Sunburn; Sprouts; Freezing; Peeling; Cracked fleshy scales; Watery scales; Dirt or  Staining; Foreign matter; Mechanical; Translucent scales; Disease; Insects; and, Other means.
d. For tolerances see §51.2837.
e. Size. Unless otherwise specified the diameter shall be not less than 1-1/2 inches, and yellow, brown, or red onions shall have 40 percent or more, and white onions shall have 30 percent or more, by weight, of the onions in any lot 2 inches or larger in diameter.
f. When a percentage of the onions is specified to be of any certain size or larger, no part of any tolerance shall be allowed to reduce the specified percentage, but individual packages in a lot may have as much as 25 percentage points less than the percentage specified, except that individual packages containing 10 pounds or less shall have no requirements as to percentage of a certain size or larger: Provided, that any lot, regardless of package size, shall average within the percentage specified. (See §§51.2836 and 51.2837)
  1. U.S. Export No. 1 consists of onions which meet the following requirements:

a. Basic requirements:
1. Similar varietal characteristics, except color when designated as a specialty or mixed pack; Mature; Dormant; Fairly firm; and, Fairly well shaped.
b. Free from:
1. Decay; Wet sunscald; Doubles; Bottlenecks; and, Scallions.
c. Free from damage caused by:
1. Seedstems; Splits; Tops; Roots; Dry sunken areas; Sunburn; Sprouts; Freezing; Peeling; Cracked fleshy scales; Watery scales; Dirt or staining; Foreign matter; Mechanical; Translucent scales; Disease; Insects; and, Other means.
d. Unless otherwise specified onions are packed in accordance with Export Packing Requirements set forth in §51.2840. (See §51.2837.)
  1. U.S. Commercial consists of onions which meet the following requirements:

a. Basic requirements:
1. Similar varietal characteristics, except color when designated as a specialty or mixed pack; Mature; Not soft or spongy; and, Not badly misshapen.
b. Free from:
1. Decay; Wet sunscald; Doubles; Bottlenecks; and, Scallions.
c. Free from damage caused by:
1. Seedstems; Tops; Roots; Dry sunken areas; Sunburn; Sprouts; Freezing; Cracked fleshy scales; Watery scales; Mechanical; Translucent scales; Disease; Insects; and, Other means.
d. Free from serious damage caused by:
1. Staining; Dirt; and, Other foreign matter.
e. For tolerances see §51.2837.
f. Size. Unless otherwise specified, the diameter shall be not less than 1-1/2 inches. (See §§51.2836 and 51.2837.)
  1. U.S. No. 1 Boilers consists of onions which meet all the requirements for the U.S. No. 1 grade except for size. (See §51.2830.) Size: The diameter of onions of this grade shall be not less than 1 inch nor more than 1 7/8 inches. (See §51.2837.)

  2. U.S. No. 1 Picklers consists of onions which meet all the requirements for the U.S. No. 1 grade except for size. (See §51.2830.) Size: The maximum diameter of onions of this grade shall be not more than 1 inch. (See §51.2837.)

  3. U.S. No. 2 consists of onions which meet the following requirements:
a. Basic requirements:
1. One type, except when designated as a specialty or mixed pack; Mature; and, Not soft or spongy. 
b. Free from:
1. Decay; Wet sunscald; and, Scallions.
c. Free from serious damage caused by:
1. Watery scales; Dirt or Staining; Foreign Matter; Seedstems; Sprouts; Mechanical; Dry sunken areas; Disease; Freezing; Insects; and,  Other means.
d. For tolerances see §51.2837.
e. Size. Unless otherwise specified, the diameter shall not be less than 1-1/2 inches. (See §§51.2836 and 51.2837.)

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