Most shipments of onion imports over 110 lbs. (50 kg.) are subject to Section 8e requirements. View the full regulation.
Onions imported into the United States must meet minimum grade, size, quality, and maturity requirements prior to importation. Please review the information below carefully as some of the requirements change depending on the variety and/or date.
June 5 through March 9
- White varieties (except cipolline (Borettana) varieties)
- Grade:
- U.S. No. 1
- Size:
- Shall be either: (1) 1 inch minimum diameter with a 2 inch maximum diameter, or (2) 1 ½ inches minimum diameter.
** Neither of these two categories may be comingled in the same bag or container.
- Shall be either: (1) 1 inch minimum diameter with a 2 inch maximum diameter, or (2) 1 ½ inches minimum diameter.
- Maturity:
- At least “moderately cured”
- At least “moderately cured”
- Grade:
- Red onions, except braided red onions
- Grade:
- U.S. No. 2 or better
- Size:
- At least 1 ½ inches minimum diameter
- Maturity:
- At least “moderately cured”
- At least “moderately cured”
- Grade:
- All other varieties of onions, except white, red, cipolline, or pearl:
- Grade/Size: Shall be either:
- (1) U.S. 2 or Commercial grade where onions are at least 3 inches minimum diameter (but not more than 30 percent of the lot shall be comprised of onions of U.S. No. 1 when packed in containers weighing less than 60 pounds);
- (2) U.S. No. 1 grade, 1 ¾ inches minimum to 2 ¾ inches maximum diameter; or
- (3) U.S. No. 1 grade, at least 2 ¼ inches minimum diameter.
**None of these three categories of onions may be commingled in the same bag or other container.
- Maturity:
- At least “moderately cured”
- Grade/Size: Shall be either:
March 10 through June 4
- All onions, except cipolline or pearl
- Grade:
- Shall not exceed 20% defects of U.S. No.1 grade. Tolerance for serious damage shall not exceed 10%, including not more than 2% decay.
- Size:
- Small - 1 to 2 ½ inch in diameter (limited to white onions only)
- Repacker – 1 ¾ to 3 inches in diameter (60 % 2 inches or larger)
- Medium – 2 to 3 ½ inches in diameter
- Jumbo/large – 3 inches or larger in diameter
- Colossal – 3 ¾ inches or larger in diameter
- Grade:
- Year Round
- Size:
- A maximum of 2 inches in diameter
- Maturity:
- At least “moderately cured”
- At least “moderately cured”
- Size:
- Cipolline (also known as “Cippollini” or Borettana) variety of onions
- Grade
- At least US No. 2
- Size
- At least 1 1⁄2 inches minimum diameter.
- Maturity
- At least “moderately cured”
- At least “moderately cured”
- Grade
Onions in transit from country of origin to entry into the United States for 10 or more days may be entered if they meet an average tolerance for decay not to exceed 5 percent.
Canadian Inspection
The onion import regulations identify the Canadian Food Inspection Agency (CFIA) as a governmental inspection service for the purpose of certifying the grade, size, quality and maturity of onions imported, or to be imported, into the United States. These import regulations are currently being amended to require Canadian exporters of onions into the United States to enter the CFIA certificate number and an electronic image of the CFIA certificate into Customs and Border Patrol’s International Trade Data System, which will transmit said certificate number and image to MDD.
Specific Exemptions
Onion regulations do not apply to minimum quantities not exceeding 110 pounds (50 kilograms), braided red onions, onion sets (plantings), or shallots.
"Braided red onions" means onions of red varieties with tops braided (interlaced). "Moderately cured" means the onions are mature and are more nearly well cured than fairly well cured.
The Importer's Exempt Commodity Form (SC-6) is used onions imported for use in exempt outlets such as: charitable institutions, livestock feed, distribution by relief agencies, or commercial processing, and pearl onions, onion sets, braided red onions, and minimum quantity shipments of 110 lbs. Commercial processing is defined as physically altering the form or chemical composition of the product through canning, freezing, dehydrating, extraction (juicing), and pickling in brine, or heating of the product. The act of slicing, dicing, or peeling is not considered commercial processing. Processing does not include fresh chopped, fresh cut, convenience food or other pre-packing salad operation.
The SC-6 exemption form must now be filed through the Compliance and Enforcement Management System (CEMS). Visit Section 8e Exemptions – SC-6 Certificate for further information on CEMS and SC-6 Certificates. Also, visit Filing a SC-6 Certificate in CEMS for directions for registering for CEMS and instructions on filing a SC-6 Certificate.
Timeline
Onion importers should arrange for inspection and certification pursuant to the time schedule chart set forth in the onions import regulations.