United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch 

Common Green Onions 

Shipping Point and Market 

Inspection Instructions 

April 2005 

 

 
Shipping Point and Market 

Inspection Instructions for 

Common Green Onions 

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 Common Green Onions, Section 

51.1055. 

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. 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 Common Green Onions are printed in the appendix of this 

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

homepage. 

April 2005 

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 

TABLE OF CONTENTS ................................................................................................... I

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

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

SIZE OF SAMPLE ............................................................................................................ 1

NUMBER OF SAMPLES .................................................................................................... 1

TOLERANCES AND APPLICATION OF TOLERANCES .............................................. 1

APPLICATION OF TOLERANCES ........................................................................................ 2

NOTESHEET AND CERTIFICATE ................................................................................. 3

PRODUCT ...................................................................................................................... 3

NUMBER/TYPE OF CONTAINERS ...................................................................................... 4

BRANDS/MARKINGS ....................................................................................................... 4

ORIGIN .......................................................................................................................... 4

CONDITION OF PACK ................................................................................................... 4

PACK ICE ................................................................................................................... 5

ICELESS TYPE PACKS ................................................................................................. 5

TEMPERATURE OF PRODUCT .................................................................................... 5

SIZE ................................................................................................................................ 6

REPORTING SIZE............................................................................................................ 6

SIZE TOLERANCES ......................................................................................................... 7

DEFECTS (QUALITY AND CONDITION) ....................................................................... 7

BRUISED AND/OR BROKEN LEAVES(C) ............................................................................. 8

CLEANNESS (Q) ............................................................................................................. 8

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

DISCOLORATION (C) ....................................................................................................... 9

MATURITY (Q) ............................................................................................................... 9

MECHANICAL INJURY (Q) .............................................................................................. 10

FIRMNESS AND FRESHNESS (C) .................................................................................... 10

FRESHNESS ............................................................................................................. 11

SHAPE (Q) .................................................................................................................. 11

FREEZING AND FREEZING INJURY (C) ............................................................................ 11
 ii

SEEDSTEMS (Q) ........................................................................................................... 12

THRIP INJURY (Q) ......................................................................................................... 12

TRIMMING (Q) .............................................................................................................. 13

DECAY (C) .................................................................................................................. 14

APPENDIX I – U.S. GRADE STANDARDS .................................................................. 15

APPENDIX II – NOTESHEET AND CERTIFICATE EXAMPLES ................................. 18

NOTESHEET EXAMPLE .................................................................................................. 18

SCORESHEET EXAMPLE ................................................................................................ 19

CERTIFICATE EXAMPLE ................................................................................................. 20
 1

GENERAL 

Common Green Onions are available throughout the year from domestic 

suppliers, as well as importers. They are sometimes referred to as scallions or salad 

onions; however, the term “Common Green Onions” shall be used on the certificate. 

This handbook only applies to common green onions and not leeks or shallots. 

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. 

Size of Sample 

The tolerances in the U.S. Standards for Grades of Common Green Onions are 

determined on the basis of count. 

The minimum sample size shall be 50 onions for containers with 50 or more 

onions. For containers with less than 50 onions, including consumer size packages, the 

entire contents shall be the sample. If the application of tolerances for the sample is 

exceeded, double the sample size to 100 onions in at least one sample which has 

exceeded the tolerance. 

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 3 samples must be examined. 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. 

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.1055 U.S. No. 1 (b) Tolerance for defects. In order to allow for 

variations, other than size, incident to proper grading and handling, 

not more than a total of 10 percent, by count, of the onions in any lot 
 2

may fail to meet the requirements of this grade, but not more than 5 

percent shall be allowed for defects causing serious damage, 

including not more than 2 percent for onions affected by decay. 

§51.1056 U.S. No. 2 (b) Tolerance for defects. In order to allow for 

variations, other than size, incident to proper grading and handling, 

not more than a total of 10 percent, by count, of the onions in any lot 

may fail to meet the requirements of this grade, including not more 

than 2 percent for onions affected by decay. 

The size tolerances for U.S. No. 1 and U.S. No. 2 are as follows: 

§51.1055 and §51.1056 (c) Tolerance for size. Not more than a total 

of 10 percent, 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 percent shall be allowed for 

any one of the requirements for size. 

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

Total Defects 10% 10% 

including Serious damage 5% --- 

including decay 2% 2% 

Total Offsize* 10% 10% 

including specified length 5% 5% 

 min. diameter 5% 5% 

 max. diameter 5% 5%

*NOTE: Size has separate tolerances for specific length of tops and minimum 

and maximum diameter of bulbs. The total cannot exceed 10% in any combination. 

Refer to size section. 

Application of Tolerances 

§51.1059 Application of tolerances. (a) The contents of individual 

containers in the lot, based on sample inspection, are subject to the 

following limitations, provided the averages for the entire lot are 

within the tolerances specified: 

(1) When a tolerance is 10 percent or more, individual containers in 

any lot shall have not more than one and one-half times the tolerance 
 3

specified, except that at least one defective and one off-size 

specimen may be permitted in any container. 

(2) When a tolerance is less than 10 percent, 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. 

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

Total Defects 10% x 1-1/2 = 15% 10% x 1-1/2 = 15%

including serious damage 5% x 2 = 10% ----- 

including decay 2% x 2 = 4% 2% x 2 = 4%

Total Offsize 10% x 1-1/2 = 15% 10% x 1-1/2 = 15%

 including specific length 5% x 2 = 10% 5% x 2 = 10%

 min. diameter 5% x 2 = 10% 5% x 2 = 10%

 max. length 5% x 2 = 10% 5% x 2 = 10%

NOTESHEET AND CERTIFICATE 

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

manner. It is mandatory that all information which 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 name “Common Green Onions,” shall be used to describe this commodity in 

the product heading. 
 4

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.” 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 at someone else’s authority. However, the reason for 

doing so must be reported on the notesheet (e.g., numerous pallets with mixed 

product). 

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. 

Common green onions are packed and shipped in a variety of containers, 

including 48 count top iced waxed cartons, bagged in cartons (iceless), and sleeved in 

cartons (iceless). 

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. 

Origin 

The inspector 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. The inspector can certify only to the marks and has no means 

of verifying what state or country the common green onions are grown. 

CONDITION OF PACK 

Common green onions are generally packed in cartons. The following terms are 

to be used to describe the tightness of the pack. 

Very Tight. The onions are so tightly packed that it may cause bruising. 
 5

Tight. The onions are packed in such a way that the carton is sufficiently filled to 

prevent movement of the onions within the carton. 

Fairly Tight. This pack is somewhat loose allowing for very slight movement 

within the container, but not enough to cause injury under normal handling conditions. 

Slack. This pack is definitely loose, allowing for considerable movement. The 

amount of slackness shall be reported in inches or fractions of an inch below the top of 

the container. 

Pack Ice

The presence or absence of pack ice in containers that are intended to have 

pack ice can be a very important factor in common green onion inspections. Therefore, 

in addition to reporting the tightness of the pack, report on the notesheet the amount of 

pack ice in the cartons. If the absence of pack ice is a factor in the condition of the 

onions the pack ice statement shall also be reported on the certificate. The following 

should be used to report the amount of pack ice: “No pack ice,” “Small amount of pack 

ice,” or “Good amount of pack ice.” 

Iceless Type Packs

Common green onions are being packed in various types of containers that are 

not intended to be packed with pack ice. This type of pack will generally have the 

onions in either a wrap, sleeve, or film bag. Report this in accordance with the facts on 

the notesheet. 

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. 

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. 
 6

SIZE 

§51.1055 U.S. No. 1... (a) Over-all length. Unless otherwise specified, 

the over-all length (roots excepted) of the onions shall be not more 

than 24 inches nor less than 8 inches and the onions shall be not 

less than one-fourth of an inch or more than one inch in diameter. 

§51.1056 U.S. No. 2... (a) Over-all length. Unless otherwise specified, 

the over-all length (roots excepted) of the onions shall be not less 

than 8 inches and the onions shall be not less than one-fourth of an 

inch or more than one and one-half inches in diameter. 

GRADE DIAMETER LENGTH 

U.S. No. 1 UOS* 1/4 in. min. 

and 1 in. max. 

UOS* 8 in. min. 

and 24 in. max. 

U.S. No. 2 UOS* 1/4 in. min. 

and 1-1/2 in. max. 

UOS* 8 in. min. 

*UOS (Unless Otherwise Specified) 

§51.1066 "Diameter" means the greatest dimension of the onion taken at 

right angles to the longitudinal axis. 

Reporting Size

Report the size range in diameter of the bulbs and the length of the entire plant 

exclusive of any attached roots. Size is part of the grade, therefore, if the lot fails to 

meet size requirements, the lot shall be reported as “Fails to Grade U.S. No. 1 Medium 

account undersize or oversize” according to the facts. 

§51.1058 Size. The following terms and definitions are provided for 

describing the diameters of any lot: 

“Small” means less than 1/2 inch. 

"Medium" means 1/2 to 1 inch, inclusive. 
 7

"Large" means over 1 inch. 

Size Tolerances 

The size tolerances for U.S. No. 1 and U.S. No. 2 are as follows: 

§51.1055 and §51.1056 (c) Tolerance for size. Not more than a total 

of 10 percent, 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 percent shall be allowed for 

any one of the requirements for size. 

Note: Size tolerances for all grades are specific for length of tops and minimum 

and maximum diameter of bulbs. The total cannot exceed 10% in any combination. For 

example: A lot with 3% under 8 inches in length, with 4% under 1/4 inch in diameter, 

and 4% over 1-1/2 inches in diameter would “Fail to grade U.S. No. 1 Clipped Tops 

account offsize” as it has 11% offsize. 

A lot would also fail when an individual tolerance is exceeded for example: A lot 

with 6% under 1/4 inch in diameter, and 1% over 1-1/2 inches in diameter would “Fail to 

grade U.S. No. 1 account offsize” as it exceeded the 5% tolerance for undersize. 

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 which 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. 
 8

Bruised and/or Broken Leaves (C) 

Bruised and/or broken leaves may result from a very tight pack, excessive pack 

ice, or rough handling. Slight bruising affecting the tips of the leaves should not be 

scored. 

Scoring Guide 

Score as damage when affecting more than 20% of the leaves on the plant, or 

when materially affecting the appearance. Score as serious damage when affecting 

more than 30% of the leaves of the plant, or when the appearance is seriously affected. 

Cleanness (Q) 

Cleanness refers to dirt or other foreign material on the bulbs and/or tops. The 

U.S. standards have the following requirements for cleanness: 

U.S. No. 1 and U.S. No. 2: Fairly clean. 

§51.1061 "Fairly clean" means that the appearance of the onion is 

not materially injured by dirt. 

Scoring Guide 

Common green onions shall be considered damaged by dirt when the 

appearance is materially affected by adhearing mud, dirt, or foreign material, and 

reported as not fairly clean against the total tolerance for defects for each grade. 

The following terms shall be used to describe cleanness: 

Clean: practically free of mud, dirt, or foreign material. 

Fairly Clean: appearance is not materially affected by the presence of mud, dirt 

or other foreign material. 

Color (Q) 

The U.S. standards have the following requirements for color: 

U.S. No. 1: Good green color. 

U.S. No. 2: Fairly good green color. 

§51.1065 "Good green color" means that the tops have a normal 

green color characteristic of healthy plants. A slight discoloration of 
 9

the extreme tips and slight scarring caused by thrips are not 

objectionable. 

§51.1071 "Fairly good green color" means that the tops are pale or 

yellowish green or otherwise slightly discolored. 

Scoring Guide 

When inspecting on the basis of the U.S. No. 1 grade report common green 

onions which do not meet the requirements of good green color as “not good green 

color” against the total tolerance for the grade. 

When inspecting on the basis of the U.S. No. 2 grade report common green 

onions which do not meet the requirements of fairly good green color as “not fairly good 

green color” against the total tolerance for the grade. 

Discoloration (C) 

Common green onions can be affected by various types of discoloration from 

yellowing to tan to light brown discoloration. The type and color of the discoloration 

should be described and reported using the following guide. 

Scoring Guide 

Score discoloration as damage when affecting an aggregate area of more than 

20% of the leaves of the plant, or when materially affecting the appearance. Score as 

serious damage when affecting an aggregate area of more than 30% of the leaves of 

the plant, or when seriously affecting the appearance of the plant. 

Maturity (Q) 

To meet the requirements of U.S. No. 1, green onions must be young and tender. 

This is the ideal stage of maturity in which the onion has very little or no trace of fibers 

upon breaking. To meet the requirements of U.S. No. 2, green onions must be fairly 

young and tender, that is, not tough and stringy. The terms “young and tender,” “fairly 

young and tender,” and “tough and stringy” should be used to describe the maturity. 

§51.1068 "Fairly young and tender" means that the onion is not 

tough, stringy, or advanced to the stage where the neck is flabby. 
 10

Scoring Guide 

When inspecting on the basis of the U.S. No. 1 grade report common green 

onions which do not meet the requirements of young and tender as “not young and 

tender” against the total tolerance for the grade. 

When inspecting on the basis of the U.S. No. 2 grade report common green 

onions which do not meet the requirements of fairly young and tender as “not fairly 

young and tender” against the total tolerance for the grade. 

Mechanical Injury (Q) 

Mechanical injury is characterized by crushed or broken tops caused by rough 

handling and/or trimming, or may result from the roots being trimmed too closely 

affecting the bulb of the onion. 

Scoring Guide 

Score mechanical injury as damage when materially affecting the appearance of 

the common green onion. Score as serious damage when seriously affecting the 

appearance of the common green onion. 

Firmness and Freshness (C) 

The U.S. standards have the following requirements for firmness: 

U.S. No. 1: Firm. 

Firm means that the bulb does not yield slightly to moderate pressure and the 

tops are rigid. 

U.S. No. 2: Fairly firm. 

Fairly firm means that the bulb may yield slightly to moderate pressure but is not 

appreciably soft or spongy, and the tops are not flabby. 

Scoring Guide 

When common green onions do not meet the requirements of firm report as “not 

firm” and score as damage. When common green onions do not meet the requirements 

of fairly firm report as “flabby” and score as serious damage. 
 11

Freshness

Generally refers to the tops. The U.S. grade standards specify for the U.S. No. 1 

and U.S. No. 2 grades that the tops shall be fresh. 

§51.1064 "Fresh" means that the tops are not withered or badly 

wilted. 

Scoring Guide 

Any wilting or flabbiness of the tops shall be scored on the general definitions of 

damage or serious damage and described. 

Shape (Q) 

The grade standards provide for the following requirements for shape: 

U.S. No. 1: Fairly well formed. 

U.S. No. 2: Not badly misshapen. 

§51.1060 "Fairly well formed" means that the onion is not more than 

slightly curved, angular, crooked, lopsided or otherwise slightly 

misshapen. 

§51.1067 "Not badly misshapen" means that the onion is not badly 

curved or crooked. 

Freezing and Freezing Injury (C) 

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

green onions will be “dull, glassy, and translucent” in comparison to unaffected green 

onions. 

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

onions have been frozen, but are not in a frozen condition at the time of inspection. The 

affected onions may be flabby, watery, and/or translucent. 

When reporting freezing or freezing injury, it is important to give the following 

information: 
 12

• 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.” 

Seedstems (Q) 

Seedstems are characterized by a tough, fibrous, and/or hollow shaft extending 

to or beyond the top of the onion. 

§51.1062 Damage. (a) An onion with a seedstem shall be considered 

as damaged if the 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. Onions often show flower buds 

while the seedstem is still tender. Such onions are not objectionable 

if the flower buds have been removed, or if present, are not 

noticeably protruding; however, an onion with a seedstem which, 

after the flower bud has been removed, exceeds the length of the 

longest leaves of the plant, shall be considered as damaged. 

Seedstems shall be scored as serious damage when excessively course and/or 

fibrous. 

Thrip injury (Q) 

Thrip injury is characterized by a silvery white discoloration affecting the leaves 

of the green onions. 

Scoring Guide 

Score thrip injury as damage when affecting an aggregate area of more than 

20% of the leaves of the plant, or when materially affecting the appearance. Score as 

serious damage when affecting an aggregate area of more than 30% of the leaves of 

the plant, or when seriously affecting the appearance of the plant. 

Refer to official visual aid GON-1-IDENT illustrating thrip injury on common 

green onions. 
 13

Trimming (Q) 

Trimming generally refers to attached discolored, dead, or slick outer leaves on 

the bulb of the green onion and to the trimming of the roots. The bulb of the onion 

cannot be cut or broken above the point of root attachment from the trimming of the 

roots. 

The U.S. grades for common green onions have the following requirements for 

trimming: 

U.S. No. 1: Well trimmed. 

U.S. No. 2: Fairly well trimmed. 

§51.1063 "Well trimmed" means that the bulb is not broken above the 

point of root attachment and is practically free from dead, discolored 

or slick outer skins. Fresh, clean, loose skins which do not 

materially affect the appearance of the individual onion or the bunch 

are permitted. 

§51.1070 "Fairly well trimmed" means that the bulb is not broken 

above the point of root attachment and is reasonably free from dead, 

discolored 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. 

Roots

To meet the requirements of U.S. No. 1, common green onions must be free 

from damage caused by roots. This means that the roots should be neatly trimmed and 

fairly uniform in appearance. 

Scoring Guide 

Score excessive roots as damage when seriously affecting the appearance of 

the common green onion or when all roots are longer than 1-1/2 inch in length. 

Clipped Tops 

The tops of the common green onions are not required to be clipped; however, if 

they are clipped the standards have the following requirements. 

§51.1062 Damage... (b) Clipping. The tops of onions are sometimes 

clipped or pinched back to remove discolored or otherwise injured 

leaves. An individual plant shall not be considered as damaged 
 14

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 materially 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. 

When the tops of the common green onion are clipped the grade statement shall 

read: “U.S. No. 1, Clipped Tops.” 

Decay (C) 

All grades require that common green onions be “free from decay.” Care should 

be taken so as not to confuse dead or watersoaked tissue with decay, since they are 

often very similar in appearance. Decayed tissue will disintegrate when rubbed 

between the fingers, while bruised or watersoaked tissue will remain intact. 

Decay may affect the tops as well as the bulbs and any amount is scorable 

against the 2% tolerance for decay. The type of decay is not to be reported on the 

certificate. When the decay is in excess of the tolerance, report the degree of 

advancement as: early, moderate or advanced stages. 
 15

Appendix I – U.S. Grade Standards 

United States Standards for Grades of Common Green Onions1 2 

Effective June 20, 1947 

Grades

51.1055 U.S. No. 1. 

51.1056 U.S. No. 2. 

Unclassified 

51.1057 Unclassified. 

Size 

51.1058 Size. 

Application of Tolerances 

51.1059 Application of tolerances. 

Definitions 

51.1060 Fairly well formed. 

51.1061 Fairly clean. 

51.1062 Damage. 

51.1063 Well trimmed. 

51.1064 Fresh. 

51.1065 Good green color. 

51.1066 Diameter. 

51.1067 Not badly misshapen. 

51.1068 Fairly young and tender. 

51.1069 Serious damage. 

51.1070 Fairly well trimmed. 

51.1071 Fairly good green color. 

Grades

§51.1055 U.S. No. 1. 

U.S. No. 1 shall consist of green onions which are fairly well-formed, firm, young and tender, fairly 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 color, 

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 specified as 

"Clipped Tops" in connection with the grade. 

(a) Over-all length. Unless otherwise specified, the over-all length (roots excepted) of the onions shall 

be not more than 24 inches nor less than 8 inches and the onions shall be not less than one-fourth of an 

inch or more than one inch in diameter. 

(b) Tolerance for defects. In order to allow for variations, other than size, incident to proper grading and 

handling, not more than a total of 10 percent, by count, of the onions in any lot may fail to meet the 

requirements of this grade, but not more than 5 percent shall be allowed for defects causing serious 

damage, including not more than 2 percent for onions affected by decay. 

(c) Tolerance for size. Not more than a total of 10 percent, 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 percent shall be allowed for any one of the requirements for size. 

§51.1056 U.S. No. 2. 

U.S. No. 2 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, 

 

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. 

2

These standards apply only to commonly cultivated green onions (Allium cepa) and not to leeks (Allium porrum), Welch or 

Japanese multiplier onions (Allium fistulosum), and shallots (Allium ascalonicum). 

***** ***** 

Revised, August 2005, HU-150-3(a) 

Page 15, Common Green Onions Shipping 

Point and, Market Inspection Instructions, 

March 2005
 16

foreign material, disease, insects, mechanical or other means. The bulbs shall be fairly well trimmed. 

The tops shall be fresh, of fairly good green color, and free from serious 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 specified as "Clipped Tops" in connection with 

the grade. 

(a) Over-all length. Unless otherwise specified, the over-all length (roots excepted) of the onions shall 

be not less than 8 inches and the onions shall be not less than one-fourth of an inch or more than one 

and one-half inches in diameter. 

(b) Tolerance for defects. In order to allow for variations, other than size, incident to proper grading and 

handling, not more than a total of 10 percent, by count, of the onions in any lot may fail to meet the 

requirements of this grade, including not more than 2 percent for onions affected by decay. 

(c) Tolerance for size. Not more than a total of 10 percent, by count, of the onions in any lot may fail to 

meet the requirements of the specified length, minimum or maximum diameter, but not more than 5 

percent shall be allowed for any one of the requirements for size. 

Unclassified 

§51.1057 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. 

Size 

§51.1058 Size. 

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

"Small" means less than 1/2 inch. 

"Medium" means 1/2 to 1 inch, inclusive. 

"Large" means over 1 inch. 

Application of Tolerances 

§51.1059 Application of tolerances. 

(a) The contents of individual containers in the lot, based on sample inspection, are subject to the 

following limitations, provided the averages for the entire lot are within the tolerances specified: 

(1) When a tolerance is 10 percent 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 container. 

(2) When a tolerance is less than 10 percent, 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. 

Definitions 

§51.1060 Fairly well formed. 

"Fairly well formed" means that the onion is not more than slightly curved, angular, crooked, lopsided or 

otherwise slightly misshapen. 

§51.1061 Fairly clean. 

"Fairly clean" means that the appearance of the onion is not materially injured by dirt. 

§51.1062 Damage. 

"Damage" means any injury or defect which materially affects the appearance, or the edible or shipping 

quality. 

(a) Seedstems. An onion with a seedstem shall be considered as damaged if the 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. Onions often show flower buds while the seedstem is still tender. Such onions 

are not objectionable if the flower buds have been removed, or if present, are not noticeably protruding; 

however, an onion with a seedstem which, after the flower bud has been removed, exceeds the length of 

the longest leaves of the plant, shall be considered as damaged. 

(b) Clipping. The tops of onions are sometimes clipped or pinched back to remove discolored or 

otherwise injured leaves. An individual plant shall not be considered as 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 materially 

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. 
 17

§51.1063 Well trimmed. 

"Well trimmed" means that the bulb is not broken above the point of root attachment and is practically free 

from dead, discolored or slick outer skins. Fresh, clean, loose skins which do not materially affect the 

appearance of the individual onion or the bunch are permitted. 

§51.1064 Fresh. 

"Fresh" means that the tops are not withered or badly wilted. 

§51.1065 Good green color. 

"Good green color" means that the tops have a normal green color characteristic of healthy plants. A 

slight discoloration of the extreme tips and slight scarring caused by thrips are not objectionable. 

§51.1066 Diameter. 

"Diameter" means the greatest dimension of the onion taken at right angles to the longitudinal axis. 

§51.1067 Not badly misshapen. 

"Not badly misshapen" means that the onion is not badly curved or crooked. 

§51.1068 Fairly young and tender. 

"Fairly young and tender" means that the onion is not tough, stringy, or advanced to the stage where the 

neck is flabby. 

§51.1069 Serious damage. 

"Serious damage" means any injury or defect which seriously affects the appearance, or the edible or 

shipping quality. 

(a) Seedstems which are excessively coarse or fibrous shall be considered as serious damage. 

(b) Badly broken or badly bruised tops shall be considered as serious damage. 

(c) Clipping. The tops of onions are sometimes clipped or pinched back to remove discolored or 

otherwise injured 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. 

§51.1070 Fairly well trimmed. 

"Fairly well trimmed" means that the bulb is not broken above the point of root attachment and is 

reasonably free from dead, discolored 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. 

§51.1071 Fairly good green color. 

"Fairly good green color" means that the tops are pale or yellowish green or otherwise slightly discolored. 
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Appendix II – Notesheet and Certificate Examples 

Notesheet Example 
 19

Scoresheet Example 
 20

Certificate Example