United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch

Asparagus 

Shipping Point and Market 

Inspection Instructions 

 

January 2008 

 

 
Shipping Point and Market 

Inspection Instructions for 

Asparagus

These inspection instructions are specifically developed and designed by the 

Fresh Products Branch to assist officially licensed inspectors in the interpretation and 

application of the U.S. Standards for Grades of Asparagus, Section 51.3720. 

These instructions do not establish any substantial rule not legally authorized by 

the official grade standards. This publication supersedes any previously issued 

inspection instructions. 

Refer to General Inspection Instructions for additional information pertaining to 

date, inspection point, carrier, condition of carrier, lading, etc. that is not covered in 

these instructions. Reference to "General Inspection Instructions" in all Fresh Product 

Branch publications refers to any of or all of the following - General Shipping Point 

Inspection Instructions, General Market Inspection Instructions, or Fresh Fruit and 

Vegetable Certificate Writing Handbooks. 

Any portion of these instructions beginning with a section number such as §51.--- 

and followed with bold print is material copied directly from the U.S. standards. The 

U.S. Standards for Grades of Asparagus are printed in the appendix of this handbook. 

All of the U.S. standards are available on the Internet under the USDA homepage. 

 

This replaces Shipping Point and Market Inspection Instructions for Asparagus dated 

January 1972.

January 2008 

This publication may be duplicated without authorization from USDA. 
i

Factors noted with (Q) are considered quality only. Factors noted with (C) are 

considered condition at market. Factors noted with (Q or C) may be quality or 

condition depending on the circumstances. Factors not designated do not pertain to 

either category. 

TABLE OF CONTENTS 

GENERAL ............................................................................................................ 1

REPRESENTATIVE SAMPLING ......................................................................... 1

NOTESHEET AND CERTIFICATE ...................................................................... 1

PRODUCT ........................................................................................................... 1

NUMBER/TYPE OF CONTAINERS ........................................................................... 1

BRANDS/MARKINGS............................................................................................. 2

ORIGIN ............................................................................................................... 2

TEMPERATURE OF PRODUCT ......................................................................... 2

CONDITION OF PACK ........................................................................................ 3

NUMBER OF SAMPLES ......................................................................................... 3

SIZE OF SAMPLE ................................................................................................. 3

TOLERANCES AND APPLICATION OF TOLERANCES ................................... 4

APPLICATION OF TOLERANCES ............................................................................. 5

SIZE ..................................................................................................................... 5

SIZE CLASSIFICATIONS ........................................................................................ 6

CALIFORNIA .................................................................................................... 6

WASHINGTON STATE ....................................................................................... 7

DEFECTS (QUALITY AND CONDITION) ............................................................ 8

BROKEN STALKS OR BROKEN TIPS (Q OR C) ......................................................... 8

COLOR (Q) ......................................................................................................... 8

AMOUNT OF COLOR ......................................................................................... 9

DIRT OR FOREIGN MATERIAL (Q) .......................................................................... 9

FIELD FREEZING (Q) ............................................................................................ 9

FREEZING OR FREEZING INJURY (C) ..................................................................... 9

FRESHNESS (C) ................................................................................................ 10

FEATHERED TIPS ........................................................................................... 10

GROWING (SHOOTING) ...................................................................................... 10

HOLLOW STALKS (Q) ......................................................................................... 10

INSECTS (Q OR C) ............................................................................................. 11

INSECT INJURY (Q OR C) ................................................................................... 11

PITTED AREAS (C) ............................................................................................ 11

****

 

Revised, May 2011, HU-155-3(a) 

Page i, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 
ii

PURPLE SPOT (Q) ............................................................................................. 12

RUST (Q) ......................................................................................................... 12

SEED (Q) ......................................................................................................... 13

SHAPE (Q) ....................................................................................................... 13

SHRIVELING (C) ................................................................................................ 13

SOUR ASPARAGUS ............................................................................................ 14

SPREADING (C) ................................................................................................. 14

TRIMMING (Q) ................................................................................................... 14

WATERSOAKED TIPS (C) .................................................................................... 15

DECAY (C) ....................................................................................................... 15

APPENDIX I U.S. GRADE STANDARDS .......................................................... 16

UNITED STATES STANDARDS FOR GRADES OF FRESH ASPARAGUS ....................... 16

APPENDIX II VISUAL AIDS .............................................................................. 19

NOTESHEETS AND CERTIFICATES ............................................................... 25

NOTESHEET (FRONT) EXAMPLE 1 ................................................................... 25

NOTESHEET (BACK) EXAMPLE 1 ..................................................................... 26

CERTIFICATE EXAMPLE 1 ............................................................................... 27

NOTESHEET (FRONT) EXAMPLE 2 ................................................................... 28

NOTESHEET (BACK) EXAMPLE 2 ..................................................................... 29

CERTIFICATE EXAMPLE 2 ............................................................................... 30

CERTIFICATE SAMPLE 3 ................................................................................. 31

** **

Revised, May 2011, HU-155-3(b) 

Page ii, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 

 
1

GENERAL 

In the United States most of the asparagus crop is grown in California, 

Washington, and Michigan. Peru is the leading importer of asparagus into the U.S. 

followed by China and Mexico. Peru is also the world’s leading asparagus exporter. 

REPRESENTATIVE SAMPLING 

The importance of obtaining representative samples cannot be over emphasized. 

Accurate certification is possible only if the samples examined are truly representative 

of the entire lot or accessible portion. All portions of a lot or load should receive the 

same attention in sampling regardless of the difficulty involved in reaching all layers or 

parts of a lot or load. Anytime the entire lot requested is not accessible for sampling, 

the inspection and certificate must be restricted to the accessible portion. 

NOTESHEET AND CERTIFICATE 

Entries on the notesheet and certificate must be kept in a legible and accurate 

manner. It is mandatory that all information that appears on the certificate be supported 

by information on the notesheet. It is the responsibility of the inspector to ensure that all 

information is properly recorded. Notations shall be recorded so that anyone familiar 

with inspection procedures can interpret them and write a certificate. Also remember 

that notesheets and certificates are prima facie evidence and must be able to withstand 

legal scrutiny. 

Detailed instructions pertaining to date, inspection point, place of inspection, type 

of carrier, lading, etc., which are not covered by these instructions may be found in the 

General Inspection Instructions. Additional information and instructions may be given 

by your supervisor. 

Product 

The common name “Fresh Asparagus,” shall be used to describe this commodity 

in the “Product” heading. Type and/or color may be reported in conjunction with 

Asparagus in the “Product/Variety” section on the shipping point inspection certificates 

or in the “Lot ID” section on market notesheet and certificate. 

Number/Type of Containers 

The number of containers shall always be reported. In the market and at 

shipping point locations for stationary lot certification, the inspector shall always verify 

the container count provided by the applicant for each lot and report it as the 

“inspector’s count.” 
2

If the number of containers available for inspection does not match the 

application it is the inspector’s responsibility to confirm that the amount presented for 

inspection constitutes the lot. If an accurate count cannot be determined the inspector 

may report the count on someone else’s authority. However, the reason for doing so 

must be reported on the notesheet (e.g., numerous pallets with mixed product). 

Asparagus is shipped in pyramid asparagus crates, cartons, non-tapered wood 

crates, foam containers, and consumer size trays. There is usually a moisture pad in 

the bottom of each container. 

At shipping point locations for “days-run” certification, the applicant generally 

provides a manifest for count and it is acceptable to use this for the number of 

containers. 

Brands/Markings 

The brand, variety, size, count, grade, weight, point of origin, and other important 

information appearing on the container should be reported on the notesheet in the 

“Brands/Markings” section. Only the brand name and other key markings necessary to 

properly identify the lot for certification should appear in this section on the certificate. 

At shipping point, the brand, size, PLI and other important information appearing 

on the container shall be reported on the notesheet and certificate in the appropriate 

section. 

Origin 

The inspectors should not make a positive statement on their own authority, but 

when container markings list the State or country of origin, it should be quoted in the 

appropriate space on the notesheet and the certificate. If origin is not marked, it is the 

inspector’s responsibility to make an effort to obtain this information from the applicant. 

This policy is necessary because some firms may use one mark on the same product 

packed in several States. 

TEMPERATURE OF PRODUCT 

Inspectors would not normally determine or report temperatures at shipping 

point. However, due to the importance of the pulp temperature of fresh fruits and 

vegetables when in transit or at destination, it is essential that the inspector accurately 

determine and report the temperature or range in temperatures on each lot. Pulp 

temperature should be reported regardless of the location of the product, whether in the 

carrier, warehouse, or stacked on the platform. Remember to pre-cool the thermometer 

in order to obtain true readings. Report all temperatures to the nearest whole degree. 
3

A minimum of three temperatures for each lot must be taken and recorded on the 

notesheet. More temperatures must be taken if the lot is abnormally cold, heated, or 

there is a specific request for temperature. The location in the lot and/or load must be 

specified in greater detail when additional temperatures are taken (i.e., heated or frozen 

load). 

CONDITION OF PACK 

The following terms should be used to describe pack: 

Very Tight: The pack is extremely tight and may result in injury to the product. 

Tight: Describes a container that is sufficiently filled to prevent the product from 

moving in the container but not overly filled so that injury to the product results. 

Fairly Tight: Describes a container that is not so desirably filled as described for 

“tight.” There may be slight movement of individual stalks in the container. 

Slack or Loose: Describes when the contents can move within the container. If the 

pack is loose it is important to quote the net weight marked on the package. When 

reported as “Slack” the degree of slackness should be reported in inches and fractions 

thereof. 

When requested by the applicant, report the presence of material used, (i.e., 

moisture pads in the bottom of containers). State whether they are wet or dry. 

Number of Samples 

As a general rule a minimum of 1% of the lot must be examined. For lots of less 

than 300 packages a minimum of three (3) samples must be examined. When the 

asparagus are in consumer packages packed in master containers, the sample rate 

shall be doubled to a minimum of six consumer units taken from different master 

containers. It is the inspector’s responsibility to examine additional representative 

samples when the quality, condition, or size in samples is decidedly different to ensure 

an accurate description of the lot. 

Size of Sample 

The tolerances in the U.S. Standards for Grades of Asparagus are determined on 

the basis of count. 

The sample to be examined shall consist of a minimum of 50 stalks taken 

proportionately from the side to the center of the container. If the application of 

tolerances for the sample is exceeded, double the sample size to 100 stalks or sample 

the entire container in at least one sample. When consumer packages are 

encountered, the entire package is the sample. Bunched asparagus is not considered a 

consumer unit solely by being bunched. Consumer units are sold on a per container 

basis, with a set price. Consumer units generally are marked with a brand and specific 

weight. 

** **

 

Revised, May 2011, HU-155-3(c) 

Page 3, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008
4

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.3720 U.S. No. 1...(c) Tolerances. In order to allow for variations 

incident to proper grading and handling, the following tolerances, by 

count, are provided as specified: 

(1) For defects. 10 percent for stalks in any lot which fail to meet the 

requirements of this grade other than for trimming, including therein 

not more than 5 percent for defects causing serious damage: 

Provided, That not more than one-fifth of this latter amount, or 1 

percent, shall be allowed for stalks affected by decay. In addition, 

not more than 10 percent of the stalks in any lot may fail to meet the 

trimming requirement. 

(2) For off size. 10 percent for stalks in any lot, which fails to meet 

the specified diameter or length requirements. 

§51.3721 U.S. No. 2. (c) Tolerances. In order to allow for variations 

incident to proper grading and handling, the following tolerances, by 

count, are provided as specified: 

(1) For defects. 10 percent for stalks in any lot which fail to meet the 

requirements of this grade other than for trimming, including therein 

not more than one-tenth of this tolerance, or 1 percent, shall be 

allowed for stalks affected by decay. In addition, not more than 10 

percent of the stalks in any lot may fail to meet the trimming 

requirement. 

(2) For off size. 10 percent for stalks in any lot which fail to meet the 

specified diameter or length requirements. 

U.S. No. 1 U.S. No. 2

Total Defects 10% 10% 

 (All SD) 

Serious Damage 5% 

Decay 1% 1% 

Trimming (additional 

tolerance not to be 

included with the total 

defects)

Offsize 

10% 

10% 

10% 

10% 
5

Application of Tolerances 

§51.3722 Application of tolerances. 

The contents of individual packages in the lot are subject to the 

following limitations: 

(a) Packages which contain more than 50 stalks shall have not more 

than 1-1/2 times a specified tolerance of 10 percent or more, or not 

more than double a specified tolerance of less than 10 percent: 

Provided, That the averages for the entire lot are within the 

tolerances specified for the grade. 

(b) Packages which contain 50 stalks or less shall have not more 

than 4 times the tolerance specified, except that at least 2 defective 

and 2 off size stalks may be permitted in any package: Provided, 

That not more than 1 stalk which is affected by decay may be 

permitted in any package: And provided further, That the averages 

for the entire lot are within the tolerances specified for the grade. 

SIZE 

Diameter:

The diameter of stalks shall be measured at a point approximately one inch from 

the butt when on the basis of the U.S. Standards. 

 U.S. No. 1 U.S. No. 2

More than 50 

stalks 

50 stalks or 

less 

More than 50 

stalks 

50 stalks or 

less 

Total Defects 10% x 1.5=15% 10% x 4=40% 10% x1.5=15% 10% x 4=40% 

Serious Damage 5% x 2=10% 5% x 4=20% 

Decay 1% x 2=2% Not more than 

1 stalk per pkg. 

1% x 2=2% Not more than 

1 stalk per pkg. 

Trimming (additional 

tolerance not to be 

included with the 

total defects)

10% x 1.5=15% 10% x 4=40% 10% x 1.5=15% 10% x 4=40% 

Off-Size 10% x 1.5=15% 10% x 4=40% 10% x 1.5=15% 10% x 4=40% 
6

For all imports and/or unless otherwise specified, the minimum diameter for each grade 

shall be as follows: 

U.S. No. 1 One half (1/2) inch. 

U.S. No. 2 Five sixteenths (5/16) inch.

When the size is specified (other than 1/2 inch or 5/16 inch respectively), the specified 

size must be included in the grade statement. 

Length: 

§51.3725 Stalk length. There is no minimum stalk length specified in 

the grades but the minimum stalk length may be stated in terms of 

whole inches or whole and half inches in connection with the grade 

designation as ''U.S. No. 1, 8-1/2-inch minimum,'' ''U.S. No. 1 Large, 7-

inch minimum,'' ''U.S. No. 1 Large, 10-1/2-inch minimum,'' etc., in 

accordance with the facts. 

Note: If the inspection is based upon a specific stalk length, all stalks shorter than the 

specified length shall be scored against the tolerance for off-size.

Size Classifications 

The following terms are provided to describe stalk diameter based on the U.S. 

Standards. 

Very Small Less than 5/16 inch 

Small 5/16 to less than 8/16 inch 

Medium 8/16 to less than 11/16 inch 

Large 11/16 to less than 14/16 inch 

Very Large 14/16 inch and up 

The following size classifications for diameter are provided for asparagus from a 

specific growing area (CA & WA respectively). 

California

All sizes are based on the diameter of the stalk at the widest point of the 

stalk cross section. California asparagus is based on the size classifications in the 

California Agricultural Code. Shipments from Mexico are frequently marked with 

California size designations. The inspector MUST verify that the packages are 

labeled/marked prior to applying the CA size designations. If there are no markings as 

to the CA size designation, the lot shall be based upon the size designations (1/2 inch 

or 5/16 inch) in the U.S. Standards or other U.S. sizes defined in the standard. 
7

For Colossal, Jumbo, Extra Large, Large, Standard, and Small sizes, not more 

than 10%, by count, of the stalks in any container may be smaller than the minimum 

size required; however, individual containers are restricted to not more than 1-1/2 times 

(15%) this tolerance. The following terms are defined with the minimum sizes shown: 

Note: Count of stalks in a 2 lb. bunch may vary 10% from size marked.

Washington State

All sizes are based on the diameter of the stalk at the widest point of the 

stalk cross section. Lots shall be designated as Washington Jumbo, Washington 

Large, or Washington Standard. 

Jumbo 13/16 inch in diameter or larger 

Extra Large 

Large 

10/16 inch in diameter or larger 

7/16 inch in diameter or larger 

Standard 5/16 inch in diameter or larger 

Small 3/16 inch in diameter or larger 

Note: There is a 10% tolerance for undersize. Stalk length may be specified. Stalks 

must be fairly uniform in length.

Loose And Bunched Asparagus Size Chart 

Size Designation Minimum Diameter 

Colossal 1 inch 

Jumbo 13/16 inch 

Extra Large 10/16 inch 

Large 7/16 inch 

Standard 5/16 inch 

Small 3/16 inch 

Extra Small Means that more than 10% of the stalks in a 

container are smaller than 3/16 inch. 

** **

 

Revised, May 2011, HU-155-3(d) 

Page 7, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 
8

DEFECTS (QUALITY AND CONDITION) 

Statements pertaining to freshness, maturity, shape, color, the amount and type 

of defects, and the amount of decay are shown under the appropriate headings. 

Factors noted with (Q) are considered as QUALITY only. Quality, sometimes 

referred to as “permanent” defects, means defects which do not change during storage 

or shipment (shape, scars, etc.). 

Factors noted with (C) shall be reported as CONDITION on market certificates. 

Condition defects are defects that are subject to change during shipment or storage, 

including but not limited to bruising, discoloration, shriveling and decay. 

Those factors noted with (Q or C) may be considered as QUALITY or 

CONDITION, depending on the circumstances. 

Broken Stalks or Broken Tips (Q or C) 

Fresh breaks shall be scored as a condition factor in the markets using the same 

scoring guide as follows: 

Scoring Guide 

Broken Tips 

Score as damage when broken tips are over 1/8 inch in diameter. 

Score as serious damage when broken tips are over 1/4 inch in diameter or when 

completely broken off from the stalk. 

Broken Stalks 

Broken stalks are scored as serious damage. 

Color (Q) 

Asparagus is marketed in various colors including green, purple, and white. The 

U.S. Standards for Grades of Fresh Asparagus can be applied to all colors of fresh 

asparagus. The color should be reported in accordance with the facts. 

§51.3720 U.S. No. 1...(b) Color. Unless otherwise specified, not less 

than two-thirds of the stalk length shall be the color of the lot. 

Scoring Guide 

Asparagus that does not meet the color requirements shall be scored as damage 

only against the total tolerance for the grade and reported as “not well colored.” 
9

Amount of Color

§51.3724 Amount of color. When the asparagus in a lot has less or 

more color than is specified in the grade it may be described as 1/4 

stalk length green, 3/4 stalk length purple, etc., in accordance with 

the facts. 

Dirt or Foreign Material (Q) 

Asparagus is usually washed but may still be affected by adhering dirt or foreign 

material. Asparagus that is not considered “clean” shall be scored and reported as 

“dirty.” Dirt will be scored against the individual stalks affected. 

Scoring Guide 

Score as damage when dirt materially affects the appearance on any portion of 

the asparagus. 

Score as serious damage when the dirt is caked or badly smeared on the stalk 

and seriously affects the appearance. 

Field Freezing (Q) 

Field freezing usually shows in the form of bleaching of some of the leaflet bracts 

near the tip of the stalk. The stalks become yellowish or slightly darkened with a watersoaked appearance. The epidermis is often blistered and peels off. This defect shall be 

described on the certificate and reported as “peeling and feathering.” 

Scoring Guide 

Stalks showing evidence of field freezing shall be scored as serious damage. 

Freezing or Freezing Injury (C) 

The term “frozen” should only be used when ice crystals are present. Frozen 

asparagus will be dull, dark colored, watersoaked, and/or translucent in comparison to 

unaffected asparagus. Some stalks may be naturally dark green, so some caution 

needs to be taken when reporting this defect. 

“Freezing injury” is the term that should be used when it is evident that the 

asparagus has been frozen, but is not in a frozen condition at the time of inspection. 

The affected asparagus may be dull, watery, and/or translucent. 
10

Use the following procedures when reporting freezing or freezing injury: 

 Record pulp temperatures taken at various locations. 

 Determine and record extent of the injury in the load. 

 Determine and record extent of the injury in the containers. 

 Determine and record the degree to which individual specimens are affected. 

 Describe the pattern of freezing or freezing injury in clear, concise terms. 

When the location of injury indicates where or when the freezing occurred, this is 

to be stated. For example: “Freezing injury so located as to indicate freezing occurred 

after packing, but not in present location.” 

Freshness (C) 

Asparagus must be “fresh” to meet the requirements of the U.S. Grades. 

Asparagus that is wilted, limp, drooping, or the tips are feathered resulting in a paint 

brush like affect, shall be scored. 

Scoring Guide 

Score as damage when asparagus is slightly wilted. 

Score as serious damage when the asparagus is noticeably wilted and flabby. 

Feathered Tips

Score as damage when more than a 1/4 inch of the tip is affected. 

Score as serious damage when more than a 1/2 inch of the tip is affected.

Growing (Shooting) 

Asparagus packed with butts on damp moisture pads may continue to grow from 

1/2 inch to several inches after being packed and shipped. Receivers may complain 

about spears growing up through the tops of the containers. Spears that extend 

through the top of the containers shall be described using the “other” section of the 

certificate. Show the number of containers affected in general terms; the number of 

spears by count; and the height above the containers in inches. 

The standards do not provide a scoring guide for these spears unless they have 

curved and are not fairly straight. (Refer to the shape section of this handbook when 

encountering these type of spears). If other defects are present, those defects shall be 

examined and scored using their individual scoring guidelines. 

Hollow Stalks (Q) 

Hollow stalks are stalks that have a hollow space extending through the center. 

These stalks can be identified externally by splits on the butts. 

** **

 

Revised, May 2011, HU-155-3(e) 

Page 10, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 
11

Scoring Guide 

Score as damage when the split exceeds 1-1/2 inches in length from the butt of 

the stalk. 

Score as serious damage when the split exceeds 3 inches in length from the butt 

of the stalk. 

Insects (Q or C) 

Insects (aphids, thrips, and other insects) are sometimes found on fresh 

asparagus. The inspector should not attempt to identify or name the type of insect 

present. 

Scoring Guide 

Score as damage when more than 2 insects are present on any portion of the 

asparagus. 

Score as serious damage when more than 5 insects are present on any portion 

of the asparagus. 

Note: Live insects shall be reported as condition, if dead report as quality. If both live 

and dead insects are present, report as condition. 

Insect Injury (Q or C) 

Insect injury may occur as a cavity/hole at the tip of the stalk or as small 

cavities/holes on the side of the stalk below the tip. The inspector should not attempt to 

name or identify the insect that caused the injury. 

Scoring Guide 

Score as damage when individual holes are over 1/4 inch in diameter or when 

the aggregate of two or more holes is over 3/8 inch in diameter. On green or purple 

asparagus, insect injury only affecting the white portion of the stalk that is over 3/4 inch 

in diameter shall be scored as damage. 

Score as serious damage when individual holes are over 3/8 inch in diameter or 

when the aggregate of two or more holes is over 1/2 inch in diameter. On green or 

purple asparagus, insect injury only affecting the white portion of the stalk should never 

be scored as serious damage. 

Pitted Areas (C) 

Pitted areas may be caused by several different factors including sand damage 

and/or aging. The “pits” can be round or elongated in shape and may be discolored. If 

discoloration is present in conjunction with the pitted areas, the defect shall be reported 

as “pitted discolored areas.” 

Revised, May 2011, HU-155-3(f) 

Page 11, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 

** **

 
12

Scoring Guide 

Score as damage when pitted areas are not discolored and affect more than 20 

percent of the stalk or when pitted areas are discolored and affect more than 10 percent 

of the stalk. 

Score as serious damage when pitted areas are not discolored and affect more 

than 33 percent of the stalk or when pitted areas are discolored and affect more than 20 

percent of the stalk. 

Purple Spot (Q) 

Purple spot was first reported in the U.S. in 1981. The disease has since been 

reported in all major asparagus-growing regions in the U.S. It was first reported as 

small, elliptical, slightly sunken, purplish spots that blemished the spears and lowered 

its marketability. Today, the major damage from purple spot is on the fern growth. 

Damage to the fern results in defoliation of the needle-like cladophylls that reduces the 

flow of carbohydrates to the roots. 

There are defects (see “rust”) that cause a similar affect. If the inspector isn’t 

positively sure that the defect is purple spot, a brief description will suffice. 

Scoring Guide 

Score as damage when an aggregate of more than 10 percent of the stalk is 

affected. 

Score as serious damage when an aggregate of more than 20 percent of the 

stalk is affected. 

Rust (Q) 

Rust is primarily a field disease which is characterized by spores which later 

enlarge into patches encompassing the whole plant. A reddish brown or orange color 

results causing the leaves to fall, giving the plants a naked appearance. 

On the stalk this defect is characterized in the spring by orange spores, in early 

summer by reddish brown spores, and by black spores in the fall and winter. Therefore, 

what may appear as a different defect, could be a different stage of rust. 

There are several defects (see “purple spot”) that cause a similar affect. If the 

inspector isn’t positively sure that the defect is rust, a brief description will suffice. 

Revised, May 2011, HU-155-3(g) 

Page 12, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 

** **

 
13

Scoring Guide 

Score as damage when an aggregate of more than 10 percent of the stalk is 

affected. 

Score as serious damage when an aggregate of more than 20 percent of the 

stalk is affected. 

Seed (Q) 

Hot weather may cause asparagus tips that are fairly compact to have greenish 

seeds showing around the petals. 

Scoring Guide 

Score as damage when seeds are large or numerous enough to materially affect 

the appearance. 

Score as serious damage when the seeds are large, numerous and discolored. 

Shape (Q) 

Misshapen or crooked stalks may be caused by an injury to the side of a growing 

stalk, hard or poorly tilled soil, sticks, stones, and careless cutting. The growth directly 

above the injury is affected, but growth on the opposite side continues, resulting in a 

crooked or curled stalk. Strong winds or frost may also cause stalks to grow crooked. 

The U.S. No. 1 grade requires stalks to be fairly straight. 

The U.S. No. 2 grade requires the stalks to not be badly misshapen. 

Scoring Guide 

Score as damage when stalks are not fairly straight and report as “misshapen.” 

Score as serious damage when the the stalks are badly misshapen and report as 

“misshapen.” 

Note: Refer to Asparagus Photo No. 10 and 11 (Appendix II in this handbook) for 

illustrations as to the degree of curvature permitted in each grade. 

Shriveling (C) 

Shriveling of the stalk, may be caused by age of the product or excessive 

moisture loss. 
14

Scoring Guide 

Score as damage when more than 20 percent of the stalk is noticeably shriveled. 

Score as serious damage when more then 40 percent of the stalk is noticeably 

shriveled. 

Sour Asparagus 

When asparagus is packed wet or the contents of the container have been 

immersed in water, a soured condition may develop unless the stock has been promptly 

cooled and kept at a low temperature. This condition can be detected by the 

characteristic sour odor. This factor shall not be scored as a defect, but may be 

reported at the applicant’s request, not affecting grade. 

Spreading (C) 

Spreading often indicates that the asparagus is over mature. Tips that are 

“spread” usually have progressed beyond the stage of being compact or fairly compact. 

Scoring Guide 

Score as damage when the tips are more than slightly spread. 

Score as serious damage when the tips are badly spread. 

Note: Refer to Asparagus Photo No. 6, 7, 12, and 13 (Appendix II in this handbook) for 

illustrations as to the amount of spreading allowed in each grade. 

Trimming (Q) 

The U.S. No. 1 grade requires stalks to be well trimmed. 

The U.S. No. 2 grade requires stalks to be fairly well trimmed. 

These terms are defined as follows: 

§51.3727 Well Trimmed. “Well Trimmed” means that at least twothirds of the butt of the stalk is smoothly trimmed in a plane 

approximately parallel to the bottom of the container and that the 

butt is not stringy or frayed. 

§51.3730 Fairly well trimmed. “Fairly well trimmed” means that at 

least one-third of the butt of stalk is smoothly trimmed in a plane 

approximately parallel to the bottom of the container and that the 

butt is not badly stringy or frayed. 
15

Scoring Guide 

Score as damage when the stalks are not well trimmed and report as “not well 

trimmed.” 

Score as serious damage when the stalks are not fairly well trimmed and report 

as “not fairly well trimmed.” 

Note: There is a separate 10% tolerance in both the U.S. No. 1 and U.S. No. 2 grades 

for stalks that do not meet the trimming requirements. 

Watersoaked Tips (C) 

The cause of watersoaked tips is unknown; however hydrocooling and 

transit/storage temperature may play a role in the prevalence of this defect. 

Scoring Guide 

Score as damage when more than a 1/4 inch of the tip is affected. 

Score as serious damage when more than a 1/2 inch of the tip is affected.

Decay (C) 

Each grade of asparagus is required to be free from decay. The type of decay is 

not to be reported on the certificate, but the location shall be reported (decay affecting 

tips, butts, etc.). Furthermore, when the decay is in excess of the tolerance for the 

grade, report the degree of advancement as early, moderate, or advanced stages using 

general terms. 

Scoring Guide 

Score any amount against the 1% restricted decay tolerance. 

** **

 

Revised, May 2011, HU-155-3(h) 

Page 15, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008 
16

Appendix I U.S. Grade Standards 

United States Standards for Grades of Fresh Asparagus1 

Effective February 23, 2006 

Grades 

51.3720 U.S. No. 1. 

51.3721 U.S. No. 2. 

Application of Tolerances 

51.3722 Application of tolerances. 

Diameter Classification 

51.3723 Diameter classification. 

Amount of Color 

51.3724 Amount of color. 

Stalk Length

51.3725 Stalk length. 

Definitions

51.3726 Fresh. 

51.3727 Well trimmed. 

51.3728 Damage. 

51.3729 Diameter. 

51.3730 Fairly well trimmed. 

51.3731 Badly misshapen. 

51.3732 Serious damage. 

Metric Conversion Table 

51.3733 Metric conversion table. 

Grades 

§51.3720 U.S. No. 1.

''U.S. No. 1'' consists of stalks of asparagus which are fresh, well trimmed, and fairly straight; which are 

free from decay and free from damage caused by spreading or broken tips, dirt, disease, insects, or other 

means. 

(a) Size. Unless otherwise specified, the diameter of each stalk is not less than one-half inch. 

(b) Color. Unless otherwise specified, not less than two-thirds of the stalk length shall be the color of the 

lot. 

(c) Tolerances. In order to allow for variations incident to proper grading and handling, the following 

tolerances, by count, are provided as specified: 

(1) For defects. 10 percent for stalks in any lot which fail to meet the requirements of this grade other 

than for trimming, including therein not more than 5 percent for defects causing 

serious damage: Provided, That not more than one-fifth of this latter amount, or 1 percent, shall be 

allowed for stalks affected by decay. In addition, not more than 10 percent of the stalks in any lot may fail 

to meet the trimming requirement. 

(2) For off-size. 10 percent for stalks in any lot which fail to meet the specified diameter or length 

requirements. 

§51.3721 U.S. No. 2. 

''U.S. No. 2'' consists of stalks of asparagus which are fresh, fairly well trimmed, and not badly 

misshapen; which are free from decay and free from serious damage caused by spreading or broken tips, 

dirt, disease, insects or other means. 

(a) Size. Unless otherwise specified, the diameter of each stalk is not less than five-sixteenths inch. 

(b) Color. Unless otherwise specified, not less than one-half of the stalk length shall be the color of the 

lot. 

 1

Compliance with the provisions of these standards shall not excuse failure to comply with the 

provisions of the Federal Food, Drug and Cosmetic Act, or with applicable State laws and regulations. 
17

(c) Tolerances. In order to allow for variations incident to proper grading and handling, the following 

tolerances, by count, are provided as specified: 

(1) For defects. 10 percent for stalks in any lot which fail to meet the requirements of this grade other 

than for trimming, including therein not more than one-tenth of this tolerance, or 1 percent, shall be 

allowed for stalks affected by decay. In addition, not more than 10 percent of the stalks in any lot may fail 

to meet the trimming requirement. 

(2) For off-size. 10 percent for stalks in any lot which fail to meet the specified diameter or length 

requirements. 

Application of Tolerances 

§51.3722 Application of tolerances. 

The contents of individual packages in the lot are subject to the following limitations: 

(a) Packages which contain more than 50 stalks shall have not more than 1-1/2 times a specified 

tolerance of 10 percent or more, or not more than double a specified tolerance of less than 10 percent:

Provided, That the averages for the entire lot are within the tolerances specified for the grade. 

(b) Packages which contain 50 stalks or less shall have not more than 4 times the tolerance specified, 

except that at least 2 defective and 2 off-size stalks may be permitted in any package: Provided, That 

not more than 1 stalk which is affected by decay may be permitted in any package: And provided 

further, That the averages for the entire lot are within the tolerances specified for the grade. 

Diameter Classification 

§51.3723 Diameter classification. 

The following terms are provided for describing the diameters of any lot: 

Very Small....................................... Less than 5/16 inch. 

Small................................................ 5/16 inch to less than 8/16 inch. 

Medium............................................ 8/16 inch to less than 11/16 inch. 

Large................................................ 11/16 inch to less than 14/16 inch. 

Very Large....................................... 14/16 inch and up.

Amount of Color 

§51.3724 Amount of color. 

When the asparagus in a lot has less or more color than is specified in the grade it may be described as 

1/4 stalk length green, 3/4 stalk length purple, etc., in accordance with the facts. 

Stalk Length 

§51.3725 Stalk length. 

There is no minimum stalk length specified in the grades but the minimum stalk length may be stated in 

terms of whole inches or whole and half inches in connection with the grade designation as ''U.S. No. 1, 

8-1/2-inch minimum,'' ''U.S. No. 1 Large, 7-inch minimum,'' ''U.S. No. 1 Large, 10-1/2-inch minimum,'' etc., 

in accordance with the facts. 

Definitions 

§51.3726 Fresh. 

''Fresh'' means that the stalk is not limp or flabby. 

§51.3727 Well trimmed. 

''Well trimmed'' means that at least two-thirds of the butt of the stalk is smoothly trimmed in a plane 

approximately parallel to the bottom of the container and that the butt is not stringy or frayed. 

§51.3728 Damage. 

''Damage'' means any defect, or any combination of defects, which materially detracts from the 

appearance, or the edible or marketing quality of the stalk. 

§51.3729 Diameter.

''Diameter'' means the greatest thickness of the stalk measured at a point approximately 1 inch from the 

butt. 

§51.3730 Fairly well trimmed.

''Fairly well trimmed'' means that at least one-third of the butt of the stalk is smoothly trimmed in a plane 

approximately parallel to the bottom of the container and that the butt is not badly stringy or frayed. 

§51.3731 Badly misshapen.

''Badly misshapen'' means that the stalk is so badly flattened, crooked or otherwise so badly deformed 

that its appearance is seriously affected. 
18

§51.3732 Serious damage. 

''Serious damage'' means any defect, or any combination of defects, which seriously detracts from the 

appearance, or the edible or marketing quality of the stalk. 

Metric Conversion Table

§51.3733 Metric conversion table. 

Inches Millimeters 

 (mm) 

1/8 equals ........................................................... 3.2 

1/4 equals ........................................................... 6.4 

5/16 equals ......................................................... 7.9 

3/8 equals ........................................................... 9.5 

1/2 equals ......................................................... 12.7 

5/8 equals ......................................................... 15.9 

11/16 equals ..................................................... 17.5 

3/4 equals ......................................................... 19.1 

7/8 equals ......................................................... 22.2 

1 equals ............................................................ 25.4 

1-1/4 equals .................................................... 31.8 

1-1/2 equals ..................................................... 38.1 

1-3/4 equals ..................................................... 44.5 

2 equals ............................................................ 50.8 

3 equals ............................................................ 76.2 

4 equals .......................................................... 101.6 

5 equals .......................................................... 127.0 

6 equals .......................................................... 152.4 

7 equals .......................................................... 177.8 

8 equals .......................................................... 203.3 

9 equals .......................................................... 228.7 

10 equals ........................................................ 254.1 
19

Appendix II Visual Aids 
20
21
22
23
24
25

Notesheets and Certificates 

Notesheet (Front) Example 1
26

Notesheet (Back) Example 1
27

Certificate Example 1

** ** 

  

Revised, April 2008, HU-153-1(a), 

Page 27, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008
28

Notesheet (Front) Example 2
29

Notesheet (Back) Example 2
30

Certificate Example 2
31

Certificate Sample 3

Revised, April 2008, HU-153-1(b), 

Page 31, Asparagus, Shipping Point and Market 

Inspection Instructions, January 2008

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