DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
 FDUS 1502  
First Edition  
2013-nn-nn 
 
 
 Reference number  
FDUS 1502 : 2013 
© UNBS 2013  
  
Fresh Bermuda onions — Specification  
 DRAFT UGANDA STANDARDFDUS 1502 : 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 correct application  
© UNBS 2013  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 414 505 995 
Fax: 256 414 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2012  – 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-ordinate t he 
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 World 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 Bermuda 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 Exporters Association 
 Government Analytical Laboratory 
 Horticulture Exports Association of Uganda 
 Ministry of Agriculture, Animal industry and Fisheries  
 Ministry of Trade, Industry and Cooperatives 
 National Organic Agricultural Movement of Uganda 
 Sulma Foods Ltd 
 Uganda Consumer Protection Association 
 Uganda National Bureau of Standards 
 Uganda National Farmers Federation 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT UGANDA STANDARD  FDUS 1502: 201 3 
 
© UNBS 2013 – All rights reserved  1 
 Fresh Bermuda onions — Specification 
1 Scope 
This Final Draft Uganda Standard specifies requirements for onions of varieties (cultivars) of Bermuda-
Granex-Grano grown from Allium cepa L.  to be supplied to the consumer in the natural state.  
This standard does not specify requirements for Bermuda onions for industrial processing. 
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 (including any amendments) applies. 
US 7, General standard for labelling of pre-packaged fo ods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 500, General requirements for nutrition al labelling of foods  
US 508, General requirements for nutrition al 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 
bottlenecks 
onions which have thick necks, usually with poorly developed bulbs 
3.2 
doubles 
onions which have developed more than one distinct bulb joined only at the base 
3.3  
damage 
any specific defect as described in Annex A; or an equally objectionable variation of any one of these defects, 
any other defect, or any combination of defects, which materially detracts from the appearance, or the edible 
or marketing quality of the onion  DRAFT UGANDA STANDARDFDUS 1502 : 2013 
2 © UNBS 2013 – All rights reserved  
 3.4 
serious damage 
any specific defect described in Annex A; or an equally objectionable variation of any one of these defects, 
any other defect, or any combination of defects, which seriously detracts from the appearance or the edible or 
marketing quality of the onion 
4 Requirements  
4.1 General quality requirements 
Fresh Bermuda onions shall be of a colour, flavour and taste appropriate for the species, free of organic and 
mineral impurities, 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 bulb 
shall be: 
a) intact;  
b) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded; 
c) clean, practically free of any visible foreign matter; 
d) free from damage due to frost; 
e) sufficiently dry for the intended use;  
f) without hollow or tough stems; 
g) practically free from pests; 
h) practically free from damages caused by pests; 
i) free of abnormal external moisture; and 
j) free of any foreign smell and/or taste. 
4.2.2  The development and condition 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 Bermuda onions may be classified in three classes namely 
 Class I, 
 Class II, and DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2013 – All rights reserved  3 
  Combination class.  
5.2 Class I 
Class I shall consist of onions which meet the following requirements: 
a) basic requirements: 
 similar varietal characteristics; 
 mature; 
 firm; and 
 well shaped; 
b) free from: 
 decay; 
 wet sunscald; 
 doubles; and 
 bottlenecks; 
c) free from damage caused by: 
 seedstems; 
 splits; 
 dry sunken areas; 
 sunburn; 
 sprouting; 
 staining; 
 dirt or foreign material; 
 mechanical; 
 tops; 
 roots; 
 translucent scales; 
 watery scales; 
 moisture; 
 disease; 
 insects; and DRAFT UGANDA STANDARDFDUS 1502 : 2013 
4 © UNBS 2013 – All rights reserved  
  other means; and 
d) comply with size and tolerances in Clause 6. 
5.3 Class II 
Class II consists of onions which meet the following requirements: 
a) basic requirements: 
 similar varietal characteristics; and 
 not soft or spongy; 
b) free from: 
 decay; 
 wet sunscald; and 
 bottlenecks; 
c) free from serious damage caused by: 
 seedstems; 
 dry sunken areas; 
 sprouting; 
 staining; 
 dirt or other foreign material; 
 mechanical; 
 watery scales; 
 insects; 
 disease; and 
 other means; 
d) comply with size and tolerances in Clause 6. 
5.4 Combination class 
The Combination class consists of a combination of Class I and Class II onions provided that at least 50 %, by 
weight, of the onions in each lot meet the requirements of Class I. 
6 Provisions concerning sizing 
Size shall be specified in connection with the grade in terms of minimum diameter, range in diameter, 
minimum diameter with a percentage of a certain size or larger, or in accordance with one of the size DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2013 – All rights reserved  5 
 classifications in Table 1, provided that unless otherwise specified, onions shall not be less than 38 mm in 
diameter, with 60 % or more 50 mm or larger in diameter. 
Table 1 — Size classifications for fresh Bermuda onions 
Size designation  Minimum diameter  Maximum diameter  
in mm in mm 
Small  1 25.4 2¼ 57.2 
Repacker/Prepacker 
.1)  1¾ 44.5 3 76.2 
Medium  2 50.8 3¼ 82.6 
Large or Jumbo  3 76.2 2) - 
Colossal  3¾ 95.3 2) - 
1) In addition to the sizes specified, a lot of onions designated as re-packer or pre-packer shall contain at least 60 
% or more 50 mm  or larger in diameter.  
2) No requirement.  
 
7 Provisions concerning tolerances 
7.1 General 
In order to allow for variations incident to proper grading and handling in each of the foregoing grades, 
tolerances, by weight, are provided as specified in 7.2 - 7.5. 
7.2 Quality tolerances 
7.2.1 Class I and Class II 
Not more than 10 % of the onions in a lot may fail to meet the requirements of these grades, but not more 
than one-fifth of this tolerance, or 2 %, may be allowed for onions which are affected by decay or wet 
sunscald. 
7.2.2 Combination class 
When applying the foregoing tolerances to this grade no part of any tolerance shall be allowed to reduce, for 
the lot as a whole, the 50 % of onions of Class I, but individual containers shall have not less than 40 % of 
Class I. 
7.3 Size tolerances 
Not more than 5 % of the onions in a lot may be smaller than the minimum diameter specified. In addition, not 
more than 10 % of the onions in a lot may be larger than the maximum diameter specified. 
When a percentage of the onions is specified to be a certain size and larger, individual packages containing 
more than 4.5 kg may have not less than one-half of the percentage specified provided that the entire lot 
averages within the percentage specified. 
7.4 Samples for grade and size determination 
Individual samples shall consist of at least 10 kg for onions packed to meet larger than 57.15 mm maximum 
diameter. When individual packages contain 1 0 kg or more and the onions are packed for Large or Jumbo DRAFT UGANDA STANDARDFDUS 1502 : 2013 
6 © UNBS 2013 – All rights reserved  
 size or larger the package shall be the sample. When individual packages contain less than 1 0 kg, a sufficient 
number of adjoining packages are opened to provide at least a 1 0 kg sample, except that for onions packed to 
meet 57.15 mm maximum diameter or smaller, the sample may consist of either 1 0 kg or the individual 
package. 
7.5 Application of tolerances on individual samples 
7.5.1 Samples which contain more than 10 kg shall have not more than one and one half times a specified 
tolerance of 10 % or more, and not more than double a specified tolerance of less than 10 %, except that at 
least one defective and one off-size onion may be permitted in any sample: Provided, that en-route or at 
destination when onions in containers of 22.7 kg or more are packed to a minimum size of 76.2 mm or larger 
not more than three onions or more than 4 % (whichever is the larger amount) may be affected by decay or 
wet sunscald; and provided further, that the averages for the entire lot are within the tolerances specified for 
the grade. 
7.5.2 Samples which contain 1 0 kg or less shall have not more than double the tolerance specified, except 
that at least one defective and one off-size onion may be permitted in any sample provided that the averages 
for the entire lot are within the tolerances specified for the grade. 
8 Provisions concerning 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. 
8.1.2  However, sales packages, of a net weight not exceeding three kilogrammes, may contain mixtures of 
onions of different colours, provided that they are uniform in quality, and, for each colour concerned, in origin, 
variety and size. 
8.1.3  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  Onions shall be packed in such a way as to protect the produce properly. Onions shall be packed in 
each container in compliance with CAC/RCP 44. 
8.2.2  The materials used inside the package shall be of food grade quality such as to avoid causing any 
external or internal damage to the produce during handling. The use of materials, particularly of paper or 
stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic 
ink or glue. 
8.3 Presentation 
Onions may be presented: 
a) arranged in layers; 
b) loose in a package (including bulk bins); 
c) transported in bulk; 
d) in strings; DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2013 – All rights reserved  7 
 e) either of a certain number of bulbs, in which case the strings must contain at least six onions (with 
fully dried stems) ; or 
f) of a certain net weight. 
For stringed onions, the characteristics of the strings in any one package (number of bulbs or net weight) shall 
be uniform. 
9 Hygiene 
Fresh Bermuda onions shall be produced and handled in accordance with US 28.  
10 Contaminants 
10.1 Pesticide residues 
Fresh Bermuda onions shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity. 
10.2 Heavy metals 
Fresh Bermuda onions shall comply with those maximum levels for heavy as metals established by the Codex 
Alimentarius Commission for this commodity.  
11 Weights and measures  
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper 
declaration of contents for the product.  
12 Labelling 
Fresh Bermuda 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 exporter, packer and/or dispatcher and i dentification code;  
b) name of the produce  ―Fresh Bermuda O nions‖ , if the contents are not visible from the outside. In the 
case of sales packages containing a mixture of different colours of fresh Bermuda  onions:  ―Mixed 
Bermuda  onions ‖ or equivalent denominat ion,  
c) name of the variety or commercial type (optional ); 
d) name of country of origin and, optionally district where grown; 
e) commercial Identification;  
f) class;  
g) net weight; and  
h) official Inspection Mark 
Nutritional and health labelling claims may be made in accordance with US 500 and US 508. DRAFT UGANDA STANDARDFDUS 1502 : 2013 
8 © UNBS 2013 – All rights reserved  
 Annex A 
(normative) 
 
Types of defects/damage 
The following specific defects shall be considered as damage and serious damage: 
Factor  Damage  Serious damage  
Seedstems  Tough or woody, or which are more than 
6.35 mm in diamete r Tough or woody, or is more than 12.7 
mm in diameter  
Dry sunken areas  When  the affected areas exceed the 
equivalent to that of a circle 12.7 mm in 
diameter on an onion 70 mm in diameter 
which does not have the outer papery scale 
covering the affected are as or when the 
affected areas exceed the equivalent to 
that of a circle 19 mm in diameter on an 
onion 70 mm in diameter which has the 
outer papery scale covering the affected 
areas. Correspondingly lesser or greater 
areas are allowed on smaller or larger 
onions . When e xtending deeper than one fleshy 
scale, or when affecting an area 
equivalent to that of a circle 25 mm in 
diameter on an onion 70 mm in diameter, 
or correspondingly lesser or greater 
areas on smaller or larger onions  
Sprouting  When  any sprout is visible, or when 
concealed within the neck scales and are 
more than 19 mm in length on an onion 50 
mm or larger in diameter, or proportionately 
shorter on smaller onions  When  any visible sprout is more than half 
of the length  
Staining, dirt or 
other fo reign 
material  When  more than 20 % of the onions in a 
yellow, brown or red(check) lot, or more 
than 15 % of the onions in a white lot are 
appreciably stained  When  more than 25 % of the onions in 
any lot are badly stained. Onions with 
adhering dirt or other  foreign matter shall 
be judged on the same basis as stained 
onions . 
Cut When any  cut extends deeper than one 
fleshy scale, or when any bruise breaks a 
fleshy scale  When any cut extends deeper than two 
fleshy scales, or when cuts seriously 
damage the appe arance of the onion  
Watery scales  When more  than the equivalent of the 
entire outer fleshy scale is affected by an 
off-colour, water -soaked condition. The off -
colour shall be of some shade of brown or 
yellow  When more than the equivalent of two 
entire out er fleshy scales are affected by 
an off -coloured, watersoaked condition. 
The off -colour shall be of some shade of 
brown or yellow.  
 
The following factors shall, in addition to those in Table A.1, be considered as damage:  
a) splits when well cured onions are not practically covered by an outer scale, or when fairly well cured 
onions are not completely covered by one outer scale 
b) sunburn when dark green in colour and affecting an area equivalent to that of a circle 25 mm in 
diameter on an onion 70 mm in diameter or correspondingly smaller or larger areas on smaller or 
larger onions, or when medium to light green in colour and affecting more than 10 % of the surface of 
the onion 
c) tops, when more than 30 % of the onions in a lot have tops 76 mm or more in length; DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2013 – All rights reserved  9 
 d) roots, when most new roots on an individual onion have grown to a length of 25 mm or more, or when 
practically all dry roots are 50 mm or more in length; 
e) scales or translucent scales, when more than the equivalent of two entire outer fleshy scales have a 
water-soaked condition. 
In addition to the serious damages in Table A.1, another defect is the diameter; the greatest dimension 
measured at right angles to a straight line running from the stem to the root. DRAFT UGANDA STANDARDFDUS 1502 : 2013 
10 © 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] United States Standards for Grades of Creole Onions , Effective April 10, 1943 (Reprinted — January 
1997)  
[3] UNECE STANDARD FFV 25:2003 , Marketing and commercial quality control of onions  
[4] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp  
[5] USDA Foreign Agricultural Service website: htt p://www.mrldatabase.com 1 Scope  
 DRAFT UGANDA STANDARDFDUS 1502: 2013 
© UNBS 2013 – All rights reserved  11 
 Certification marking 
Products that conform 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 UNBS 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.  
 
 DRAFT UGANDA STANDARDFDUS 1502 : 2013   
 
ICS 67.080.20 
Price based on nn pages 
© UNBS 2013 – All rights reserve d