FINAL DRAFT UGANDA 
STANDARD  
 FDUS 1503  
First Edition  
2013-nn-nn 
 
 
 Reference number  
FDUS 1503 : 2013 
© UNBS 2013  
  
Fresh common green on ions — Specification  
 FDUS 1503 : 2013 
ii © UNBS 2013 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correc t application  
© UNBS 2013   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permiss ion from UNBS.  
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS 1503 :2013 
© UNBS 2013 – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda.  UNBS is mandated to co -ordin ate the 
elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the Wor ld Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders,  academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the  draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Final Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of Fresh common green onions  
Committee membership  
The following organisations were represented under the Fruits and vegetables sub -committee of the Food and 
Agriculture Standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 Federation of Uganda Ex porters Association  
 Government Analytical Laboratory  
 Horticulture Exports Association of Uganda  
 Ministry of Agriculture, Animal industry and Fisheries  
 Ministry of Trade , Industry  and Corporative s 
 National Organic Agricultural Movement of Uganda  
 Sulma Food s Ltd  
 Uganda National Farmers Federation  
 Uganda National Bureau of Standards  
 Uganda Consumer Protection Association  
 FINAL DRA FT UGANDA STA NDARD  FDUS 1503 : 2013 
 
© UNBS 2013 – All rights reserved  1 
 Fresh common green o nions  — Specification  
1 Scope  
This Final Draft Uganda S tandard specif ies requirements for  fresh common green onions of  varieties 
(cultivars) grown from Allium fistulosum, Allium ascalonicum,  Allium chinense  and other non -bulbing onion 
cultivars to be  supplied fresh to the consumer .  
This standard does not specify requirements for green onions for indust rial processing bei ng excluded.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (incl uding any amendments) applies.  
US 7, General standard for labelling of pre -packaged foods  
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 500, General requirements for nutritional labelling of foods  
US 508, General requ irements for nutritional and health claims for foods  
US 738,  General standard for contaminants and toxins in foods  
CAC/RCP 44, Recommended international code of practice for packaging and transport of fresh fruits and 
vegetables  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
fairly well formed  
onion that is not more than slightly curved, angular, crooked,  lopsided or otherwise slightly misshapen  
3.2 
fairly clean  
appearance of an onion that is not materially injured by dirt  
3.3 
damage  
any injury or defect as described in Annex A,  which materially affects the appearance, or the edible or  
shipping quality  FDUS 1503 : 2013 
2 © UNBS 2013 – All rights reserved  
 3.4 
well trimmed  
bulb that is not broken above the point of root attachment and is  practicall y free from dead, discolo ured or 
slick outer skins. Fresh, clean, loose skins which do not  materially affect the appearance of the individual 
onion or the bunch are permitted.  
3.5 
fresh  
tops that are not withered or badly wilted  
3.6 
good green colo ur 
tips with a normal green colo ur characte ristic of healthy plant s. A slight discoloration of the extreme tips and  
slight scarring caused by thrips are not  objectionable.  
3.7 
diameter  
the greatest dimension of the onion taken at right angles to the longitudinal  axis 
3.8 
not badly misshapen  
onion that is not badly curved or crooked  
3.9 
fairly young and tender  
onion  that is not tough, stringy, or advanced to the stage  where the neck is flabby  
3.10 
serious damage  
any injury or defect which seriously affects the appea rance, or the edible  or shipping quality  
3.11 
fairly well trimmed  
bulb that is not broken above the point of root attachment and is  reasonably free from dead, discolo ured or 
slick outer skins. Fresh, fairly clean, loose skins which  do not seriously affect the appearance of the individual 
onion or the bunch are permitted.  
3.12 
fairly good green colo ur 
pale or yellowish green colour or otherwise slightly  discolo ured appearance of the tops 
4 Requirements  
4.1 General quality requirements  
Fresh common green oni ons shall be of a colour, flavour and ta ste appropriate for the species,  free of  organic 
and mineral impurities  and free, as far as possible , from damage caused by  disease and  insects .  
4.2 Specific quality  requirements  
4.2.1  In all classes, subject to the  special provisions for each class and the tolerances allowed, the green 
onions  shall be: 
a) intact (this, however, does not apply to roots and ends of leaves which may be cut) ; 
b) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded ; FDUS 1503 : 2012  
© UNBS 2013 – All rights reserved  3 
 c) clean, practically free of any visible foreign matter; however, the roots may have soil adhering to them ; 
d) fresh in appearance, with wilted or withered leaves removed ; 
e) practically free from pests ; 
f) practically free from damage caused  by pests ; 
g) not turning  to seed ; 
h) free of abnormal external moisture, that is, adequately 'dried' if they have been washed ; and  
i) free of any foreign smell and/or taste.  
4.2.2  When the leaves are cut, they shall be neatly cut.  
4.2.3 The development and conditi on of the onions shall be such as to enable them:  
a) withstand transport and handling, and  
b) arrive in satisfactory condition at the place of destination . 
5 Classification  
5.1 General  
Fresh common green onions  may be classified in two  classes namely  
 Class I,  and 
 Class II . 
5.2 Class I  
Class I  shall consist of green onions which are well -formed, firm, young and tender,  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 colo ur, 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 sp ecified as "Clipped Tops" in connection with the 
grade.  
5.3 Class II  
Class II shall consist of green onions which are not badly misshapen, and which are fairly firm,  fairly young 
and tender, fairly clean, free from decay and from serious damage caused by  seedstems, roots, foreign 
material, disease, insects, mechanical or other means. The bulbs shall be  fairly well trimmed. The tops shall 
be fresh, of fairly good green colo ur, and free from serious  damage caused by broken or bruised leaves, or by 
clipping. W hen 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.  
5.3 Unclassified  
Unclassified shall consist of onions which are not graded in conformity with either of the  foregoing grades. The 
term "unclassified" is not a grade within the meaning of these standards but  is provided as a designation to 
show that no definite grade has been applied to the lot.  FDUS 1503 : 2013 
4 © UNBS 2013 – All rights reserved  
 6 Provisions concerning sizing  
6.1 General 
Size may be categorised as follows:  
 "Small" shall mean less than 12.7 mm ; 
 "Medium"  shall mean 12.7 mm  to 25.4 mm , inclusive ; and  
 "Large" shall mean over 25.4 mm . 
6.2 Class I  
Unless otherwise specified, the over -all length (roots excepted) of the onio ns shall be not more than 600 mm  
nor less than 200 mm  and the onions shall be not less than  6.35 mm  or more than 25 mm  in diameter.  
6.3 Class II  
Unless otherwise specified, the over -all length (roots excepted) of the onions  shall be not less than 20 cm  and 
the onions shall be not less than 1 cm  or more  than one and 1.3 cm  in diameter.  
7 Provisions concerning tolerances  
7.1 Quality tolerances  
7.1.1  Class I  
In order to allow for variations, other than size, incident to proper  grading and handling, not more th an a total 
of 10 %, by count, of the onions in any lot may  fail to meet the requirements of this grade, but not more than 5 
% shall be allowed for  defects causing serious damage, including not more than 2 % for onions affected by 
decay.  
7.1.2  Class II  
In order to allow for variations, other than size, incident to proper  grading and handling, not more than a total 
of 10 %, by count, of the onions in any lot may  fail to meet the requirements of this grade, including not more 
than 2 % for onions affected  by de cay. 
7.2 Size tolerances  
For all classes, n ot more than a total of 10 %, by count, of the onions in any lot may  fail to meet the 
requirements as to the specified length, minimum diameter or maximum diameter,  but not more than 5 % shall 
be allowed for any o ne of the requirements for size.  
7.3 Application of tolerances  
7.3.1  The contents of individual containers in the lot, based on sample inspection, are subject to the  
limitations  in 7.3.2 and 7.3.3 , provided the averages for the entire lot are within the to lerances specified . 
7.3.2 When a tolerance is 10 % or more, individual containers in any lot shall have not more  than one and 
one-half times the tolerance specified, except that at least one defective and one -off-size specimen may be 
permitted in any conta iner. FDUS 1503 : 2012  
© UNBS 2013 – All rights reserved  5 
 7.3.3 When a tolerance is less than 10 %, individual containers in any lot shall have not more  than double 
the tolerance specified, except that at least one defective and one off -size specimen  may be permitted in any 
container.  
8 Provisions concernin g presentation  
8.1 Uniformity  
8.1.1 The contents of each package (or lot, for produce presented in bulk) shall be uniform and contain only 
onions of the same origin, variety, quality and size.  The visible part of the contents of the package shall be 
repres entative of the entire contents.  
8.1.2 The visible part of the contents of the package (or lot, for produce presented in bulk) shall be 
representative of the entire contents.  
8.2 Packaging  
8.2.1 Fresh green onions shall be packed in such a way as to protec t the produce properly. Fresh  green  
onions shall be packed in each container in compliance with CAC/RCP 44 . 
8.2.2 The materials used inside the package shall be new, clean and of a quality such as to avoid causing 
any external or internal damage to the pro duce. The use of materials, particularly paper or stamps bearing 
trade specifications is allowed provided the printing or labelling has been done with non -toxic ink or glue.  
8.2.3 The packages or bundles for produce presented without package shall be free of all foreign matter.  
8.3 Presentation  
The green onions  may be presented as follows:  
 arranged evenly in the package ; or 
 in bundles, whether or not in a package.  
The bundles in each package should be practically uniform.  
9 Hygiene  
Fresh green onions shall be produced and handled in accordance with US 28 .  
10 Contaminants  
10.1 Pesticide residues  
Fresh onions  shall comply with those maximum pesticide residue limits established by the Codex  Alimentarius 
Commission for this commodity  
10.2 Heavy metals  
Fresh oni ons shall comply with those maximum levels for heavy as metals established by the Codex 
Alimentarius Commission for this commodity   FDUS 1503 : 2013 
6 © UNBS 2013 – All rights reserved  
 11 Weights and measures  
Containers shall be as full as practicable without impairment of quality and shall be consistent wi th a proper 
declaration of contents for the product.  
12 Labelling  
Fresh green onions shall be labelled in accordance with the requirements of US 7. In addition the following 
specific provisions shall apply:  
a) name and address of exp orter, packer and/or dis patcher and Identification code ;  
b) name of the produce  ―Fresh common green o nions‖ , if the contents ar e not visible from the outside;  
c) name of the variety or commercial type (optional) ; 
d) name of country of origin and, optionally district where grown ; 
e) commerci al Identification ;  
f) class ;  
g) net weight ;  
h) official inspection mark ; and 
i) number of bundles (for green onions  packed in bundles and presented in a package).  
Nutritional and health labelling claims may be made in accordance with US 500 and US 508 . FDUS 1503 : 2012  
© UNBS 2013 – All rights reserved  7 
 Annex A  
(normative)  
 
Types of defects/damage  
These include the following : 
Factor  Damage  Serious damage  
Seedstems  Seedstem has been broken at a point other 
than at the top, or is coarse, fibrous, hollow 
or soft, or has separated naturally from the 
sheath or skin.  
Seedstem which, after the flower bud has 
been removed, exceeds the length of the 
longest leaves of the plant  Seedstems which are excessively coarse 
or fibrous  
Clipping  The tops of onions are sometimes clipped 
or pinched back to remove discolo ured or  
otherwis e injured leaves.  An individual 
plant shall not be considered as damaged 
when not more than half the leaves have 
been clipped or pinched back to a greater 
extent but not to the extent that the 
appearance is materially injured; or when 
the tops of all the o nions have been evenly 
clipped back in accordance with good 
commercial practice and the designation 
"Clipped Tops" is specified in connection 
with the grade.  The tops of onions are sometimes 
clipped or pinched back to remove 
discolo ured or  otherwise injure d leaves.  
An individual plant shall not be 
considered as seriously damaged when  
not more than the tips of all the leaves 
have been clipped or pinched back; or 
when not more than  half the leaves have 
been clipped or pinched back to a 
greater extent but not to the extent that 
the appearance is seriously injured; or 
when the tops of all the onions have 
been evenly clipped back  in accordance 
with good commercial practice and the 
designation "Clipped Tops" is specified in  
connection with the grade.  
 
 
Badly brok en or badly bruised tops shall be considered as serious damage.  
 
 FDUS 1503 : 2013 
8 © UNBS 2013 – All rights reserved  
 Bibliography  
[1] United States Standards for Grades of Onions (Other Than Bermuda -Granex -Grano and Creole Type), 
Effective October 10, 1995 (Reprinted — January 1997)  
[2] UNECE STANDARD FFV  25:2003, Marketing and commercial quality control of  onions  
[3] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
[4] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 FDUS 1503 : 2012  
© UNBS 2013 – All rights reserved  9 
 Certification marking  
Products that confo rm to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNB S for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 FDUS 1503 : 2013   
 
ICS 67.080.20  
Price based on nn pages  
© UNBS 2013– All rights reserved