U.S. Grade Standards for vegetables are voluntary and provide the fruit, vegetable and specialty crop industry with a uniform language for describing the quality and condition of commodities in the marketplace. For more information on U.S. Standards and the development and revision process see the Fact Sheet titled U.S. GRADE STANDARDS for Fruits, Vegetables, Nuts, and Other Specialty Products (pdf).
The PDF publications provided within this section supersede any previously issued publications.
Many U.S. Grade Standards are supplemented by Inspection Instructions. These instructions discuss special grading situations, expand on descriptions of quality requirements, outline grading procedures, and cover other related topics.
Special photo guides, models, color standards, and other visual interpretative guides are available for reference to specific U.S. Grade Standards. More information about visual aids >
|Celery Grades and Standards|
|Chicory, Endive and Escarole Grades and Standards|
|Chili Sauce Grades and Standards|
|Collard Greens or Broccoli Greens Grades and Standards|
|Commercial Item Descriptions|
|Common Green Onions Grades and Standards|
|Concentrated Tomato Juice Grades and Standards|
|Creole Onion Grades and Standards|
|Cucumber Grades and Standards|
|Dandelion Greens Grades and Standards|