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 >
|Eggplant Grades and Standards|
|Fall and Winter Type Squash and Pumpkin Grades and Standards|
|Field Grown Leaf Lettuce Grades and Standards|
|Florida Avocado Grades and Standards|
|Fresh Cut Produce Inspection Instructions|
|Fresh Peas Grades and Standards|
|Fresh Shelled Lima Beans for Processing Grades and Standards|
|Fresh Shelled Peas for Canning or Freezing Grades and Standards|
|Fresh Snap Beans Grades and Standards|
|Frozen Asparagus Grades and Standards|