Marketing and

Regulatory

Programs

Grain Inspection,

Packers and Stockyards

Administration

Federal Grain

Inspection

Service

Washington, D.C.

September 2016

Visual

Reference

Images
Foreword

Visual Reference Images (VRI) are used to ensure consistent and uniform application of grading 

interpretations. The visual grading aids system represents the foundation for the national 

inspection system’s subjective quality control program, providing an effective management tool 

for aligning inspectors and assisting them in making proper and consistent subjective grading 

decisions. This system consists of Interpretive Line Prints (ILP), General Appearance Prints

(GAP), and Other VRI. 

Interpretive Line Prints (ILP). The interpretive lines consist of a series of commodity specific VRI 

illustrating types of damage and other factors in conjunction with written descriptions. With regular 

use, the ILP help reduce the impact of normal perceptional differences between inspectors.

General Appearance Prints( GAP). General Appearance VRI are used as an aid in making 

subjective grade determinations on general appearance. A special sample box is used to compare 

the grain being graded with the VRI. To compare the sample with the VRI, place the 5 x 7-inch 

print in one side of the box and the grain in the opposite side. This allows for the comparison of 

the grain and the VRI under similar conditions. On the reverse side of each print is an explanation 

of the condition illustrated on the print and procedures for use of the print and box.

Other VRI. These VRI aid the inspector in identifying types of damage, conditions that are not 

considered damage, foreign substances, weed seeds, toxic substances, types of commodities, 

and insects injurious to stored grain.

Distribution: A,C,E Originating Office: SPB, FMD

United States Department of Agriculture

Grain Inspection, Packers and Stockyards Administration

Federal Grain Inspection Service

Visual Reference Images September 23, 2016
TABLE OF CONTENTS

GRAINS & OILSEEDS

GRADED COMMODITIES

OTHER FACTORS

INSECTS

COMMODITY IMAGE LIBRARY

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, 

the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are 

prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender 

expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public 

assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity 

conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by 

program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large 

print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center 

at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, 

program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found 

online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and 

provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-

9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant 

Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) 

email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.
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GRAINS AND OILSEEDS

GRAINS

AND

OILSEEDS
CONTENTS

GRAINS AND OILSEEDS

BARLEY

BLIGHT DAMAGE ............................................................................................................................8

FROST DAMAGE .............................................................................................................................9

GERM DAMAGE ............................................................................................................................10

HEAT DAMAGE .............................................................................................................................. 11

INJURED-BY-FROST .....................................................................................................................12

INJURED-BY-HEAT .......................................................................................................................13

INJURED-BY-MOLD .......................................................................................................................14

INJURED-BY-SPROUT ..................................................................................................................15

MOLD-DAMAGE ............................................................................................................................16

SKINNED & BROKEN ....................................................................................................................17

SPROUT DAMAGE .......................................................................................................................18

TWO-ROWED & SIX-ROWED ....................................................................................................... 19

WEEVIL OR INSECT BORED ....................................................................................................... 20

CANOLA

DISTINCTLY GREEN .....................................................................................................................22

HEAT DAMAGE ..............................................................................................................................23

OTHER DAMAGE ..........................................................................................................................24

SPROUT DAMAGE .......................................................................................................................25

CORN

BLUE-EYE MOLD DAMAGE .......................................................................................................... 27

PURPLE PLUMULE (NOT DAMAGE) ............................................................................................ 28

COB ROT DAMAGE .......................................................................................................................29

DRIER DAMAGE ............................................................................................................................30

GERM DAMAGE ............................................................................................................................31

GERM (NOT DAMAGE) .................................................................................................................32

HEAT DAMAGE (YELLOW) ........................................................................................................... 34
HEAT DAMAGE (WHITE) ...............................................................................................................35

INSECT DAMAGE ..........................................................................................................................36

MIXED CORN ( PURPLE PIGMENTED CORN} ............................................................................ 37

MIXED (MORE THAN SLIGHT TINGE-PINK) ............................................................................... 38

MIXED (MORE THAN SLIGHT TINGE-STRAW) ........................................................................... 39

MIXED CORN (WHITE-CAPPED YELLOW CORN) ...................................................................... 40

MOLD DAMAGE .............................................................................................................................41

MOLD (PINK EPICOCCUM) .......................................................................................................... 42

NOT DAMAGE (Dirt) ......................................................................................................................43

CORN OF OTHER COLORS ......................................................................................................... 44

SURFACE MOLD (BLIGHT) ...........................................................................................................45

SILK CUT .......................................................................................................................................46

SLIGHTLY YELLOW IN (WHITE WAXY) CORN ............................................................................ 47

SPROUT DAMAGE .......................................................................................................................48

STRESS CRACKS .......................................................................................................................49

SURFACE MOLD (MORE THAN SLIGHT) .................................................................................... 50

WAXY & NON WAXY .....................................................................................................................51

FLOOD DAMAGE ...........................................................................................................................52

FLAXSEED

BEE’S WINGS DAMAGE ...............................................................................................................54

DAMAGED BY HEAT .....................................................................................................................55

HEAT DAMAGE ..............................................................................................................................56

OATS

BADLY GROUND AND/OR WEATHER DAMAGE ....................................................................... 58

GERM DAMAGE (SICK AND/OR MOLD) ...................................................................................... 59

HEAT DAMAGE ..............................................................................................................................60

INSECT DAMAGE ..........................................................................................................................61

MOLD DAMAGE .............................................................................................................................62

SPROUT DAMAGE .......................................................................................................................63

WEATHER DAMAGED (STAINED) ............................................................................................... 64

SLIGHTLY WEATHERED ...............................................................................................................65

MATERIALLY WEATHERED .......................................................................................................... 66
RYE

GERM DAMAGE (SICK AND/OR MOLD) ...................................................................................... 68

OTHER DAMAGE ..........................................................................................................................69

SPROUT DAMAGE .......................................................................................................................70

EXPOSED GERM IN SOUND RYE (NOT SPROUT) .................................................................... 71

INSECT CHEWED & SPROUT SOCKETS .................................................................................... 72

WEEVIL OR INSECT BORED ....................................................................................................... 73

SAFFLOWER

BADLY GROUND AND/OR WEATHER DAMAGE ......................................................................... 75

SPROUT DAMAGE .......................................................................................................................76

SORGHUM

GERM DAMAGE (BLEACH METHOD) .......................................................................................... 78

GROUND AND/OR WEATHER DAMAGE ..................................................................................... 79

HEAT DAMAGE ..............................................................................................................................80

MOLD DAMAGE .............................................................................................................................81

MOLD DAMAGE (INTERNAL MOLD) ............................................................................................ 82

NON-GRAIN SORGHUM ...............................................................................................................83

PURPLE PIGMENT DAMAGE ....................................................................................................... 84

SPLIT GERMS (SOUND KERNELS) ............................................................................................. 85

SPROUT DAMAGE .......................................................................................................................86

TANNIN SORGHUM (BLEACHED) ............................................................................................... 87

INSECT BORED DAMAGE ............................................................................................................88

WHITE SORGHUM .......................................................................................................................89

BADLY WEATHERED (Sorghum,Tannin, White)............................................................................ 90

BADLY WEATHERED (Sorghum,Tannin) ....................................................................................... 91

BADLY WEATHERED (White) ....................................................................................................... 92

DISTINCTLY DISCOLORED (Sorghum,Tannin, White) ................................................................. 93

DISTINCTLY DISCOLORED (Sorghum,Tannin) ............................................................................ 94

DISTINCTLY DISCOLORED (White) ............................................................................................. 95
SOYBEANS

BADLY GROUND AND/OR WEATHER DAMAGE ......................................................................... 97

DAMAGED BY HEAT .....................................................................................................................98

FROST DAMAGE (WAXY) .............................................................................................................99

GREEN DAMAGE ........................................................................................................................100

HEAT DAMAGE( MATERIALLY DAMAGED/HEATING) ............................................................ 101

IMMATURE (WAFER) ..................................................................................................................102

STINKBUG OR INSECT STUNG KERNELS ............................................................................. 103

MOLD DAMAGE ...........................................................................................................................104

MOLD DAMAGE (PINK) .............................................................................................................105

SOYBEANS OF OTHER COLORS ............................................................................................. 106

SHRIVELED AND WRINKLED ..................................................................................................... 107

SPROUT DAMAGE .....................................................................................................................108

WEATHER DAMAGE (GRAY/BLACK) ......................................................................................... 109

INSECT BORED KERNELS ......................................................................................................... 110

WHITE HILUM ..............................................................................................................................111

MOTTLED OR STAINED (POKEBERRY) .................................................................................... 112

MOTTLED OR STAINED (FUNGUS) ........................................................................................... 113

MOTTLED OR STAINED (DIRT) .................................................................................................. 114

SUNFLOWER SEED

DAMAGE BY HEAT ...................................................................................................................... 116

HEAT DAMAGE ............................................................................................................................ 117

SURFACE MOLD ......................................................................................................................... 118
WHEAT

BLACK TIP DAMAGE (FUNGUS) ................................................................................................ 120

DHV ..............................................................................................................................................121

FROST DAMAGE (DISCOLORED BLACK/BROWN) .................................................................. 122

FROST DAMAGE (BLISTERED) ................................................................................................. 123

FROST DAMAGE (CANDIED) ..................................................................................................... 124

FROST DAMAGE (FLAKED) ..................................................................................................... 125

GERM DAMAGE (BLEACH METHOD) ........................................................................................ 126

GERM DAMAGE (SCRAPED) ..................................................................................................... 127

GREEN DAMAGE ........................................................................................................................128

HEAT DAMAGE (DURUM) ...........................................................................................................129

HVAC ...........................................................................................................................................130

HEAT DAMAGE (OTHER THAN DURUM) ................................................................................... 131

INSECT CHEWED WHEAT (BUT NOT DAMAGED) ................................................................... 132

MOLD DAMAGE ...........................................................................................................................133

OTHER DAMAGE (MOLD) ...........................................................................................................134

SCAB DAMAGE ...........................................................................................................................135

SPROUT DAMAGE .....................................................................................................................136

THRESHED & UNTHRESHED KERNELS ............................................................................. 137

FOREIGN SUBSTANCE (PINK WHEAT) ..................................................................................... 138

WEEVIL OR INSECT-BORED ..................................................................................................... 139

HARD WHITE WHEAT COLOR ................................................................................................... 140

TAGGED ENDS (SMUT) RED ..................................................................................................... 141

TAGGED ENDS (SMUT) WHITE ................................................................................................. 142
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BARLEY

Definition of barley

Grain that, before the removal of dockage, consists of 50 percent or more of whole kernels of cultivated barley (Hordeum vulgare L.) and not more than 25 percent of other grains for which standards have been established under the United States Grain Standards Act. The term “barley” as 

used in these standards does not include hull-less barley or black barley.

Barley
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Barley

October 2011

BLIGHT DAMAGE

Portion for analysis: approximately 25 grams.

Kernels and pieces of kernels affected with blight to the extent that the discoloration covers at 

least one-third of the surface area shown (singularly or in combination) with an intensity equal to 

or greater than shown.

NOTE: Blight is considered damage in all classes of Barley. Do not confuse blight damage with 

badly stained, weathered, or water-stained kernels. Malting Barley may not contain more than 

4.0% blight damage. More than 4.0% of blight makes the special grade “blighted”.
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Kernels and pieces of barley (with or without the hull) that are distinctly discolored green, brown, 

or black to the minimum intensity shown are considered damage.

Illustration shows from left to right:

Kernel A: The minimum degree of discoloration for green.

Kernel B: The minimum degree of discoloration for brown or black.

NOTE: Kernels are usually shrunken or indented. Malting barley may not 

contain more than 0.4% frost damage.

Barley

October 2011

FROST DAMAGE

Portion for analysis: approximately 25 grams.

A B
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GERM DAMAGE

Portion for analysis: approximately 25 grams.

Kernels that have discolored or moldy germs as a result of respiration. Scrape the germs carefully 

to avoid scraping too deeply and destroying the evidence of damage.

Illustration shows from left to right:

Kernel A: Kernels and pieces of barley that have discolored germs as dark or darker than shown 

shall be damaged.

NOTE: Discolored germs that do not meet the minimum coverage requirement may be considered 

damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted.

Kernel B: Kernels containing any amount of mold shall be damage.

NOTE: Mold occurs in many colors other than shown.

A B

Barley

October 2011
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Kernels and pieces of barley which, after the standardized full pearl, are materially discolored 

(red, black, or brown) with an area of coverage and intensity equal to or greater than shown whenviewed from the top. The surface area does not need to be uniformly discolored. When assessing 

the “overall” color intensity, disregard those areas of the kernel that have been gouged i.e. extend 

beyond “full pearl”) during pearling.

Illustration shows from left to right:

Kernel A: Minimum color intensity for Blue Barley.

Kernel B: Minimum color intensity for other than Blue.

NOTE: Prorating is permissible.

HEAT DAMAGE

Portion for analysis: approximately 25 grams.

A B

Barley

October 2011
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Kernels and pieces of kernels that are distinctly indented, immature or shrunken, or discolored as 

a result of frost.

Illustration shows from left to right:

Kernel A: The minimum degree of indentation for distinctly indented.

Kernel B: The minimum degree of discoloration for discolored (green, 

 brown or black).

NOTE: Injuried-By-Frost (IBF) is a malting factor only and does not function as damage or against 

sound barley. Malting barley may not contain more than 1.9% IBF damage.

INJURED-BY-FROST

Portion for analysis: approximately 25 grams.

A B

Barley

October 2011
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Kernels and pieces of barley which, after the standardized one-third pearl, are slightly discolored 

to the minimum extent shown when viewed from the top.

Illustration shows from left to right:

Kernel A: Minimum color intensity for Blue barley (90.0% or more kernels with Blue aleurone layers).

Kernel B: Minimum color intensity for barley (90.0% or more kernels with White aleurone layers).

NOTE: Malting barley may not contain more than 0.2% Injured-By-Heat (IBHT). Do not confuse 

with heat-damaged barley.

INJURED-BY-HEAT

Portion for analysis: approximately 25 grams.

A B

Barley

October 2011
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Kernels and pieces of barley that contain slight amounts of mold equivalent to the minimum degree shown or have a slightly weathered appearance are considered Injured-By-Mold (IBM).

NOTE: IBM is a malting factor in Two-rowed barley and does not function as damage or against 

sound barley. Malting barley may not contain more than 1.9% IBM. Mold can be any color.

INJURED-BY-MOLD

Portion for analysis: approximately 25 grams.

Barley

October 2011
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Kernels and broken kernels of barley which, after pearling, contain a visible germ area showing 

evidence of sprout, sprout socket, or a significant portion of the germ missing (2/3 or more) are 

considered “Injured-by-Sprout” (IBS). Also consider kernels as IBS if the germ area has been broken off and the remaining kernel is at least 2/3 of a whole kernel.

NOTE: Injured-by-Sprout does not function as damage.

INJURED-BY-SPROUT

Portion for analysis: approximately 25 grams.

Barley

October 2011
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Kernels and pieces of kernels in which the discoloration is spotted or blotched. Discoloration may 

appear on one or both sides but must be equal to or greater than the combined surface area depicted on both kernels.

NOTE: Mold is considered damage in all classes of Barley. Two-rowed Malting Barley may not 

contain more than 0.4% mold damage.

MOLD-DAMAGE

Portion for analysis: approximately 25 grams.

Barley

October 2011
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Illustration shows from left to right Barley in which part of the germ is missing or the hull is:

Kernel A: Loose over the germ area on both sides and the front.

Kernel B: Has one-third or more missing from the kernel.

Kernel C: Is missing or split over the germ area (Germ area must be visible when viewing from the 

top only).

Kernel D: More than one-fourth of the kernel is broken off.

Kernel E & F: Are skinned on both sides of the kernel.

SKINNED & BROKEN

Portion for analysis: approximately 25 grams.

A B C D E F 

Barley

October 2011
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Kernels and pieces of barley that have sprouted or have swelling over the germ and, after examination, show sprout.

Illustration shows from left to right:

Kernel A: Kernel showing visible sprout at the bottom of the germ area.

Kernel B: Kernels which, after careful removal of the seed coat, show any evidence of movement 

in the germ area. The “sprout” may move towards the top or bottom of the germ or lift upward 

leaving space between the sprout and germ cavity.

 

NOTE: Swelling over the germ area may or may not be an indication of 

sprout.

SPROUT DAMAGE

Portion for analysis: approximately 25 grams.

A B

Barley

October 2011
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Illustration shows from left to right:

Kernel A: Two-rowed Barley is usually characterized by plump, symmetrical shaped kernels with 

creases straight down the center of the kernels. Two-rowed Barley often has a slightly wrinkled, 

thinner skin.

Kernels B - D: Six-rowed Barley is usually characterized by irregularly shaped kernels. The creases in approximately 2/3 of the kernels in Six-rowed Barley are twisted, and the creases in approximately 1/3 of the kernels are straight. The Six-rowed Barley skin is usually thicker, and the veins 

are usually more prominent than Two-rowed Barley.

TWO-ROWED & SIX-ROWED

Portion for analysis: approximately 25 grams.

A B C D

Barley

October 2011
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Kernels and pieces of barley that have been bored or tunneled by insects.

Illustration shows from left to right:

Kernel A: Kernel which has been tunneled.

Kernels B & C: Kernels which have been bored.

WEEVIL OR INSECT BORED

Portion for analysis: approximately 25 grams.

A B C

Barley

October 2011
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CANOLA

Definition of canola

Seeds of the genus Brassica from which the oil shall contain less than 2 percent erucic acid in 

its fatty acid profile and the solid component shall contain less than 30.0 micromoles of any one 

or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3-butenyl, or 2-hydroxy-4-pentenyl glucosinolate, per gram of air-dried, oil free solid. Before the removal of dockage, 

the seed shall contain not more than 10.0 percent of other grains for which standards have been 

established under the United States Grain Standards Act.

Canola
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Canola and pieces of canola which, after being crushed, are a distinct green. Any amount of coverage equal to or greater than the intensity shown is 

considered damage.

NOTE: The crushed seed coat will be disregarded in making this 

determination.

Canola

May 2010

DISTINCTLY GREEN

Portion for analysis: approximately 500 seeds (crushed)
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Canola and pieces of canola which, after being crushed, are materially discolored and damaged 

by heat. Any amount of coverage equal to or greater than the intensity shown is considered damage.

NOTE: The crushed seed coat will be disregarded in making this determination.

HEAT DAMAGE

Portion for analysis: approximately 500 seeds (crushed)

Canola

May 2010
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A. Canola and pieces of canola which are completely covered with a whitish, frosted coloration 

(rime) shall be considered damage.

B. Canola and pieces of canola which are distinctly shriveled or shrunken (frost damaged) to the 

degree illustrated shall be considered damage.

C. Canola and pieces of canola containing the amount of surface mold 

depicted shall be considered damage.

OTHER DAMAGE

Portion for analysis: approximately 10 grams

A B C

Canola

May 2010
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Canola and pieces of canola which, after being crushed, are materially discolored and damaged 

by heat. Any amount of coverage equal to or greater than the intensity shown is considered damage.

NOTE: The crushed seed coat will be disregarded in making this determination.

SPROUT DAMAGE

Portion for analysis: approximately 10 grams

Canola

May 2010
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CORN

Definition of corn

Grain that consists of 50 percent or more of whole kernels of shelled dent corn and/or shelled flint 

corn (Zea mays L.) and not more than 10.0 percent of other grains for which standards have been 

established under the United States Grain Standards Act.

Corn
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A germ affected with blue-eye mold, regardless of the size of the mold is a damaged kernel. If the 

mold is distinct, it is not necessary to open or scrape the kernel. When necessary, carefully lift the 

germ cover to avoid destroying evidence of mold.

NOTE: Do not confuse blue-eye mold with purple plumules. Any amount of mold that penetrates 

the seed coat of the kernel is considered damage (e.g., crown, tip, sides, or back).

Corn

May 2002

BLUE-EYE MOLD DAMAGE

Portion for analysis: approximately 250 grams
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Purple plumule IS NOT damage.

The condition (light to dark purple discoloration) is due to a genetic or varietal characteristic and is 

restricted to the plumule area (center of germ).

NOTE: The outward appearance is similar to blue-eye mold. Consequently, it may be necessary to 

gently lift/remove the germ cover to make an accurate determination.

PURPLE PLUMULE (NOT DAMAGE)

Portion for analysis: approximately 250 grams

Corn

May 2002
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A distinct discoloration or rotting caused by a fungus that attacks ears of weakened plants. Since 

the damage is distinct, it is unnecessary to open the kernel for examination. Illustration shows 

from left to right:

Kernel A: Minimum area of coverage and degree of discoloration necessary to be considered “distinctly discolored” corn.

Kernel B: Minimum area of coverage and degree of discoloration necessary to be considered “rotted” corn.

NOTE: If kernels do not meet the interpretation, it may be necessary to open the kernels to determine if the kernels are otherwise damaged.

COB ROT DAMAGE

Portion for analysis: approximately 250 grams

A B

Corn

May 2002
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Illustration shows from left to right:

Kernel A: Kernels which have a discolored, wrinkled, and blistered appearance.

Kernel B: Kernels which are puffed and/or swollen and slightly discolored and often have damaged germs.

Kernel C: Kernels whose seed coats are peeling off and are slightly discolored.

Kernel D: Kernels whose seed coat is peeling off (or has already peeled off), having a crazed or 

checked appearance.

DRIER DAMAGE

Portion for analysis: approximately 250 grams

A B C D

Corn

May 2002
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Kernels of corn which are damaged by respiration or heat, but which are not materially discolored, 

shall be considered damaged. Kernels with germ areas discolored to the degree shown or worse 

are considered damage.

If necessary, carefully remove the germ covering from the kernel. Scraping too deeply can destroy 

the evidence of damage and cause non-uniformity of interpretation.

Discolored germs that do not meet the minimum coverage requirement may be considered damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, to be considered 

damage, when the degree of discoloration is twice that shown, only half of the germ area needs to 

be discolored.

NOTE: Disregard the plumule when determining germ damage. Refer to VRI C-4.2 Germ (Not 

Damage).

GERM DAMAGE

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels of corn with only the plumule discolored ARE NOT considered damage. The outward appearance is similar to blue-eye mold. Consequently, it may be necessary to gently lift/remove the 

germ cover to make an accurate determination.

GERM (NOT DAMAGE)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels of corn which are often puffed or swollen and materially discolored by external heat from 

artificial drying methods.

NOTE: The entire kernel must be discolored to this intensity to be heat damage. This applies to all 

classes of corn.

HEAT DAMAGE (DRIER)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels which are materially discolored by excessive respiration. The discoloration originates from 

the germ area and continues through the sides and back of the kernel (continuous band). Provided that the band is continuous, there is no minimum width requirement.

Illustration shows from left to right:

Kernel A: Shows the discoloration extending out of the germ.

Kernel B: Shows the discoloration around the sides.

Kernel C: Shows the discoloration across the back.

NOTE: For heat damage (drier) and heat damage in white corn refer to VRI C-5.0 and C-5.1, respectively.

HEAT DAMAGE (YELLOW)

Portion for analysis: approximately 250 grams

A B C

Corn

May 2002
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Kernels which are materially discolored by excessive respiration. The discoloration originates from 

the germ area and continues through the sides and back of the kernel (continuous band). Provided the band is continuous, there is no minimum band width requirement.

Illustration shows from left to right:

Kernel A: Shows the discoloration extending out of the germ.

Kernel B: Shows the discoloration around the sides.

Kernel C: Shows the discoloration across the back.

NOTE: Do not confuse with heat-damaged Yellow corn. The degree of discoloration throughout 

the “band” must be equal to or greater than shown. If any area within the band does not meet theminimum discoloration requirement, the kernel will NOT be considered heat damage.

HEAT DAMAGE (WHITE)

Portion for analysis: approximately 250 grams

A B C

Corn

May 2002
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Whole or broken kernels with obvious weevil-bored holes or which have evidence of boring or tunneling (tracings) indicating the possible inner presence of insects, insect webbing, or insect refuse.

NOTE: Do not probe into or further expose weevil-bored holes or tunneling. Weevil bored holes 

that are completely visible and are free of insect webbing and/or refuse are sound.

INSECT DAMAGE

Portion for analysis: approximately 250 grams

Corn

May 2002
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Corn of Other Colors (OCOL) in Corn. Corn will be OCOL when the area of coverage and discoloration is:

A. Equal to or greater than shown on the back side of the kernel, or

B. Equal to or greater than shown on the germ side of the kernel.

NOTE: Discoloration and area of coverage is not a combination of both 

sides of kernel.

MIXED CORN ( PURPLE PIGMENTED CORN}

Portion for analysis: approximately 250 grams

A B

Corn

May 2002
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White Corn With More Than A Slight Tinge of Pink

Kernels of White corn with a pink color on 50 percent or more of the kernel. The color intensity 

must be equal to or greater than shown.

MIXED (MORE THAN SLIGHT TINGE-PINK)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels of White corn with more than a slight tinge of straw color and the area of coverage and 

intensity is equal to or greater than shown.

MIXED (MORE THAN SLIGHT TINGE-STRAW)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels of Yellow corn with a white cap do not meet the requirements of either Yellow or White 

corn and function, therefore, as OCOL. Color and extent of coverage shall be equal to or greater 

than shown.

MIXED CORN (WHITE-CAPPED YELLOW CORN)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Whole or broken kernels which contain any amount of mold on the exposed part of the kernel are 

considered damage.

NOTE: Do not confuse mold with dirt. Mold occurs in many colors.

MOLD DAMAGE

Portion for analysis: approximately 250 grams

Corn

May 2002
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A germ affected with mold, regardless of the size of the mold, is a damaged kernel.

If the mold is distinct, it is not necessary to open or scrape kernel. If opening kernel is necessary, 

lift germ cover carefully to avoid destroying evidence ofmold.

NOTE: Do not confuse pink epicoccum with the reddish genetic characteristics found in some corn 

hybrids.

MOLD (PINK EPICOCCUM)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Whole or broken kernels which have dirt on the exposed part of the kernel.

NOTE: Do not confuse dirt with mold.

NOT DAMAGE (Dirt)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels which are yellow and dark red and which the dark red color covers 50 percent or more of 

the kernel. The color intensity must be equal to or greater than shown.

CORN OF OTHER COLORS

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels which have a mold, caused by corn leaf blight, that appears to be only on the surface 

but actually penetrates the seed coat. Kernels which contain surface mold (blight) on one or both 

sides equal to or greater than that shown on both kernels are considered as surface mold (blight) 

damage.

NOTE: Do not confuse with surface mold (more than slight). No further examination is necessary 

if the kernel meets the VRI.

SURFACE MOLD (BLIGHT)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels which contain any amount of mold in the silk cut are damaged. Kernels which contain 

clean silk cuts and are otherwise undamaged are sound kernels.

SILK CUT

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels of corn as yellow or more in the Special Grade (White Waxy) shall be Corn of Other Colors.

SLIGHTLY YELLOW IN (WHITE WAXY) CORN

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels which are sprouted or show evidence of sprouting are considered damage.

NOTE: Anytime the sprout extends beyond the germ area, regardless of whether it actually breaks 

through the seed coat or not, the affected kernel is considered damaged.

SPROUT DAMAGE

Portion for analysis: approximately 250 grams

Corn

May 2002
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Illustration shows from left to right.

Kernel 1: No stress crack

Kernel 2: Single stress crack

Kernel 3: Double stress crack

Kernel 4: Multiple stress cracks

NOTE: Do not include kernels that are broken, chipped, or cracked (i.e., a ruptured seed coat), or 

which otherwise limit the ability to identify stress cracks, e.g., waxy or discolored kernels.

STRESS CRACKS

Portion for Analysis: For percent total analysis 50 kernels taken from approximately 25 grams. For 

percent single, double, and multiple analysis 100 kernels taken from approximately 50 grams.

1 2 3 4

Corn

May 2002
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Kernels of corn which contain surface mold in any area or combination of areas equal to or greater 

than shown on the VRI.

SURFACE MOLD (MORE THAN SLIGHT)

Portion for analysis: approximately 250 grams

Corn

May 2002
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Kernels cut lengthwise and exposed to iodine solution.

LEFT: Yellow or White kernels of corn stained red or reddish brown shall be 

assigned the special grade “Waxy.”

RIGHT: Yellow or White kernels of corn stained blue or violet shall be 

“Non-Waxy.”

WAXY & NON WAXY

Portion for analysis: approximately 100 kernels

Corn

May 2002
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FLOOD DAMAGE

Portion for Analysis: sample as a whole

FDA considers flood water to be inherently insanitary and deems grains, oilseeds, feed, and feed 

ingredients (including distillers grains) and food that has been in contact with flood water to be unfit for human consumption or animal feed, unless reconditioned. In accordance with the FGIS-FDA

Memorandum of Understanding, FGIS reports to FDA certain lots of grain, rice pulses, or food 

products, which are considered “actionable” under the Food, Drug, and Cosmetic Act (FDA).

Corn

August 2011
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FLAXSEED

Definition of flaxseed

Grain that, before the removal of dockage, consists of 50 percent or more of common flaxseed 

(Linum usitatissimum L.) and not more than 20 percent of other grains for which standards have 

been established under the United States Grain Standards Act and which, after the removal of 

dockage, contains 50 percent or more of whole flaxseed.

Flaxseed
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Very thin, whitish, paperlike seeds of flaxseed known as “Fly’s Wings” or “ Bee’s Wings”. These 

must be empty hulls.

Flaxseed

October 2011

BEE’S WINGS DAMAGE

Portion for Analysis: Not less than 15 grams
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Kernels and pieces of kernels of flaxseed which are damaged as a result of heat but which are not 

materially discolored.

DAMAGED BY HEAT

Portion for Analysis: Not less than 15 grams

Flaxseed

October 2011
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Heat damaged flaxseed shall be flaxseed and pieces of flaxseed which are materially discolored 

and damaged by heat.

NOTE: It is necessary in most cases to make a cross-section analysis to 

determine the extent of damage.

HEAT DAMAGE

Portion for Analysis: Not less than 15 grams

Flaxseed

October 2011
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OATS

Definition of oats

Grain that consists of 50 percent or more of oats (Avena sativa L. and A. byzantina C. Koch) and 

may contain, singly or in combination, not more than 25 percent of wild oats and other grains for 

which standards have been established under the United States Grain Standards Act.

Oats
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Kernels which are badly discolored by ground and/or weather condition. The discoloration must 

appear on both sides of the kernel equal to or greater than shown to be considered damage.

NOTE: Such kernels are not “sound cultivated oats”.

BADLY GROUND AND/OR WEATHER DAMAGE

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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Kernels in which the germ is discolored or moldy as a result of respiration.

Illustration shows from left to right:

Kernel A: Kernels and pieces of oats that have discolored germs as dark or darker than shown 

shall be damaged.

Note: Discolored germs that do not meet the minimum coverage requirement may be considered 

damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted.

Kernel B: Kernels containing any amount of mold shall be damage.

NOTE: Hull must be removed to determine extent of damage to germ. Such damaged kernels are 

not “sound cultivated oats”.

GERM DAMAGE (SICK AND/OR MOLD)

Portion for Analysis: Approximately 15 grams

A B 

Oats

October 2011
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Kernels which are materially damaged as a result of heating and which show a reddish discoloration extending back from the germ equal to or greater than shown shall be considered heat damage.

NOTE: Hulls must be removed to determine extent of heat damage.

HEAT DAMAGE

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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Kernels which have been bored or tunneled by insects.

NOTE: Such kernels are not “sound cultivated oats”.

INSECT DAMAGE

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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Kernels in which mold has penetrated the hull leaving a grayish discoloration on the groat to the 

minimum coverage and intensity as shown are considered damaged.

NOTE: Hull must be removed to determine extent of damage. Such damaged kernels are not 

“sound cultivated oats”.

MOLD DAMAGE

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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Kernels which have sprouted or generally have a crack in the seed coat over the germ area.

NOTE: Hull must be removed to determine if cracked seed coat indicates sprouting. Such damaged kernels are not “sound cultivated oats”.

SPROUT DAMAGE

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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Processing discolored (stained) oats reduce rolled oat yields and may result in a less than desirable flake color, depending on its severity. Oat groats having a dark brown/black discoloration on 

the surface meeting the minimum coverage and intensity as shown are considered damaged.

Illustration shows from left to right:

A. Suspect Oat: Slightly discolored hulls indicate possible damage. The hull 

must be removed to confirm the presence and extent of discoloration.

B. Confirmed Damage: Illustrates the minimum coverage and intensity 

requirement.

WEATHER DAMAGED (STAINED)

Portion for Analysis: Approximately 15 grams

Oats

October 2011
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SLIGHTLY WEATHERED

Portion for Analysis: sample as a whole

Oats discolored by weather conditions are considered slightly weathered when a dusty, gray appearance is evident of the brush end of the kernels or when a sufficient number of severely weathered kernels are present to affect the appearance of the sample. In either case the entire sample 

must have a slightly weathered appearance and shall not be graded higher than U.S. No. 3, and 

the words “Slightly Weathered” shall be recorded on the pan ticket and official inspection certificate.

Oats

February 2010
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MATERIALLY WEATHERED

Portion for Analysis: sample as a whole

Oats are materially weathered when many of the kernels are badly stained or discolored by adverse weather conditions. Oats which are materially weathered shall not be graded higher than 

U.S. No. 4, and the words “Materially Weathered” shall be recorded on the pan ticket and official 

inspection certificate.

Oats

February 2010
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RYE

Definition of rye

Grain that, before the removal of dockage, consists of 50 percent or more of common rye (Secale 

cereale L.) and not more than 10 percent of other grains for which standards have been established under the United States Grain Standards Act and that, after the removal of dockage, contains 50 percent or more of whole rye.

Rye
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Kernels in which the germ is discolored or moldy as a result of respiration.

NOTE: The bran coat should be removed carefully, because scraping too deeply could remove the 

damage.

GERM DAMAGE (SICK AND/OR MOLD)

Portion for Analysis: Approximately 15 grams

Rye

October 2011
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Kernels which have cracks, breaks, or “chews” which contain mold or fungus.

OTHER DAMAGE

Portion for Analysis: Approximately 15 grams

Rye

October 2011
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Kernels in which the germ end has been opened by germination and show sprout; or from which 

the sprouts have broken off, leaving only the socket.

SPROUT DAMAGE

Portion for Analysis: Approximately 15 grams

Rye

October 2011
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Kernels on which the bran coat has been rubbed off over the germ area by excessive handling 

and which usually have the appearance of sprouted kernels.

EXPOSED GERM IN SOUND RYE (NOT SPROUT)

Portion for Analysis: Approximately 15 grams

Rye

October 2011
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Illustration shows from left to right:

A: Kernels from which the germs have been chewed are sound kernels unless otherwise damaged.

NOTE: Do not confuse with sprouted germs (sockets).

B: Kernels from which the sprouts have broken off are damaged.

INSECT CHEWED & SPROUT SOCKETS

Portion for Analysis: Approximately 15 grams

A B

Rye

October 2011
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Kernels which have been bored or tunneled by insects.

WEEVIL OR INSECT BORED

Portion for Analysis: Approximately 15 grams

Rye

October 2011
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SAFFLOWER

NON-STANDARDIZED OILSEED

Safflower
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Seeds and pieces of seeds which are discolored due to ground and/or weather conditions and the 

area of coverage and intensity is equal to or greater than the amount shown.

Safflower

January 1992

BADLY GROUND AND/OR WEATHER DAMAGE

Portion for Analysis: Approximately 30 grams
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Seeds and pieces of seeds with the germ end broken open from germination and show sprout or 

seeds in which the sprouts have been broken off.

SPROUT DAMAGE

Portion for Analysis: Approximately 30 grams

Safflower

January 1992
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SORGHUM

Definition of sorghum

Grain that, before the removal of dockage, consists of 50 percent or more of whole kernels of sorghum (Sorghum bicolor (L.) Moench) excluding nongrain sorghum and not more than 10.0 percent 

of other grains for which standards have been established under the United States Grain Standards Act.

Sorghum
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Sorghum and pieces of sorghum which, after bleaching, have discolored germs that are as dark 

or darker than shown. Discolored germs that do not meet the minimum coverage requirement may 

be considered damage provided the degree of discoloration is greater than shown and the overall 

“prorated” appearance meets the minimum coverage and intensity level depicted. For example, 

when the degree of discoloration is twice that shown, only half of the germ area needs to be discolored.

NOTE: Seed coats that occasionally remain attached to the germ area after bleaching must be 

carefully removed. Scraping too deeply can destroy the evidence of damage and cause non-uniformity of interpretation.

Sorghum

September 2002

GERM DAMAGE (BLEACH METHOD)

Portion for Analysis: Approximately 15 grams
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Sorghum and pieces of sorghum that have a rough cake-like appearance, and dark stains or discolorations appearing on the seed coat that meet or exceed the area of coverage shown.

Illustration shows from left to right:

Kernel A: Dark Stain

Kernel B: Rough cake-like appearance

Kernel C: Discolored

NOTE: 1. Make determination before bleaching.

 2. Do not confuse with mold damage.

GROUND AND/OR WEATHER DAMAGE

Portion for Analysis: Approximately 15 grams

A B C

Sorghum

September 2002
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Sorghum and pieces of sorghum that are materially discolored and damaged by heat. In most cases, kernels must be cross-sectioned to determine if the exposed starch area is discolored (cream 

colored) to the extent shown.

DO NOT “PRORATE” SORGHUM HEAT DAMAGE. The starchy area of both halves of the 

cross-sectioned kernel must be as dark or darker than shown.

NOTE: 1. When cross-sectioning, cut the kernel length-wise through the 

middle of the germ. 

2. Disregard the germ area when making heat damage 

 determinations.

HEAT DAMAGE

Portion for Analysis: Approximately 30 grams

Sorghum

September 2002
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Sorghum and pieces of sorghum containing surface mold with an area of coverage equal to or 

greater than the amount shown.

Sorghum containing mold which penetrates the seed coat regardless of size, is damaged.

NOTE: 1. Make determination before bleaching.

2. Do not confuse with dark stains or discolorations caused by ground and/or weather 

conditions.

MOLD DAMAGE

Portion for Analysis: Approximately 15 grams

Sorghum

September 2002
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Sorghum and pieces of sorghum containing any amount of mold which 

penetrates the seed coat is considered damage. The mold, usually confined to the germ area beneath the bran layer, may vary in color. The determination may be performed on a pre-bleached, 

or in the case of weathered sorghum, bleached portion.

Pre-bleached (non-weathered sorghum)

Kernel A: Suspected mold. Slight blue discoloration in the germ area 

 indicates possibility of mold.

Kernel B: Confirmed mold.

Bleached (weathered sorghum)

Kernel C: Confirmed mold. Bleaching turns penetrating molds black. Sorghum germs which have 

a distinctive black spot(s), or any other color associated with mold, are considered damage.

NOTE: Careful removal of bran over the germ may be necessary to confirm the presence of mold.

MOLD DAMAGE (INTERNAL MOLD)

Portion for Analysis: Approximately 15 grams

A B C

Sorghum

September 2002
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A shiny red, black, lemon yellow, or buff colored round-type kernel generally with tightly clasped 

hulls. Kernels are smaller in size but more elongated than a sorghum kernel.

NON-GRAIN SORGHUM

Portion for Analysis: Approximately 15 grams

Sorghum

September 2002
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Sorghum and pieces of sorghum which are materially discolored by purple pigment. The color 

intensity and area of coverage must be equal to or worse than shown. Proration of intensity/coverage is permissible.

NOTE: 1. Make determination before or after bleaching.

2. Disregard the germ area when making this determination.

PURPLE PIGMENT DAMAGE

Portion for Analysis: Approximately 15 grams

Sorghum

September 2002
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Sorghum and pieces of sorghum which have a split over the germ area (but no protruding sprout) 

are sound kernels unless otherwise damaged.

Note: Do not confuse with sprout damage (VRI S-6.0).

SPLIT GERMS (SOUND KERNELS)

Portion for Analysis: Approximately 15 grams

Sorghum

September 2002
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Sorghum and pieces of sorghum in which the sprout protrudes from the germ.

Illustration shows from left to right:

Kernel A: The germ cover is broken open with a sprout protruding from the bottom..

Kernel B: The germ cover is broken open with a sprout showing at the bottom. Sprout has lifted 

upward extending.beyond the surface plane of the germ area.

Kernel C: The germ cover is broken open with a sprout protruding from the top.

NOTE: 1. Sprout damage is determined before bleaching.

2. Do not confuse with kernels having a split germ (VRI S-7.0).

SPROUT DAMAGE

Portion for Analysis: Approximately 15 grams

A B C

Sorghum

September 2002
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For classing purposes, bleached Tannin sorghum must have a pigmented testa which shows a 

dark color and area of coverage on the back of the kernel (singularly or in combination) equal to or 

greater than shown. Do Not Prorate Area Of Coverage. Illustration shows from left to right:

Kernel A: Bleached Tannin (brown seed coat).

Kernel B: Bleached Tannin (white seed coat).

Kernel C: Cross-sectioned Tannin Kernel, dark testa layer and white starch.

Kernel D: Cross-sectioned weathered sorghum, shows absence of testa layer and purplish/

creamy appearance.

Note: Sorghum kernels exposed to mold, insect, weather, or stress may exhibit similar dark spots 

depicted on kernels A and B. If this condition exists, it may be necessary to cross-section a questionable kernel to verify it is Tannin.

TANNIN SORGHUM (BLEACHED)

Portion for Analysis: Approximately 15 grams

A B C D

Sorghum

September 2002
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Kernels which have been bored or tunneled by insects.

Note: Insect chewed kernels or pieces of kernels are not considered damage. Pin holes in the 

germ area are considered damage.

DO NOT lift the seed coat for further examination. Insect damage is determined before bleaching. 

However, if a kernel of insect damage is found after bleaching, it is considered damaged.

INSECT BORED DAMAGE

Portion for Analysis: Approximately 15 grams

Sorghum

September 2002
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Sorghum with white or translucent pericarps containing spots which singularly, or in combination, 

cover 25 percent or less of the kernel.

Kernel A. Single spot with 25% or less total coverage.

Kernel B. Combination spots (front & back) with 25% or less total coverage.

WHITE SORGHUM

Portion for Analysis: Approximately 15 grams

A B

Sorghum

September 2002
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BADLY WEATHERED (Sorghum,Tannin, White)

Portion for Analysis: sample as a whole

Badly weathered sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to mixtures of sorghum/tannin and white sorghum. When sorghum is found to be badly weathered the sorghum shall not be graded higher than U.S. Sample 

Grade and the words “Badly Weathered” shall be recorded on the pan ticket and official inspection 

certificate.

Sorghum

December 2007
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BADLY WEATHERED (Sorghum,Tannin)

Portion for Analysis: sample as a whole

Badly weathered sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to sorghum or tannin sorghum. When sorghum is found to be 

badly weathered the sorghum shall not be graded higher than U.S. Sample Grade and the words 

“Badly Weathered” shall be recorded on the pan ticket and official inspection certificate.

Sorghum

December 2007
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BADLY WEATHERED (White)

Portion for Analysis: sample as a whole

Badly weathered sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to white sorghum. When sorghum is found to be badly weathered the sorghum shall not be graded higher than U.S. Sample Grade and the words “Badly 

Weathered” shall be recorded on the pan ticket and official inspection certificate.

Sorghum

December 2007
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DISTINCTLY DISCOLORED (Sorghum,Tannin, White)

Portion for Analysis: sample as a whole

Distinctly discolored sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to mixtures of sorghum/tannin and white sorghum. When sorghum is found to be distinctly discolored, the sorghum shall not be graded higher than U.S. No. 

3, and the words “Distinctly Discolored” shall be recorded on the pan ticket and official inspection 

certificate.

Sorghum

December 2007
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DISTINCTLY DISCOLORED (Sorghum,Tannin)

Portion for Analysis: sample as a whole

Distinctly discolored sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to mixtures of sorghum/tannin and white sorghum. When sorghum is found to be distinctly discolored, the sorghum shall not be graded higher than U.S. No. 

3, and the words “Distinctly Discolored” shall be recorded on the pan ticket and official inspection 

certificate.

Sorghum

December 2007
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DISTINCTLY DISCOLORED (White)

Portion for Analysis: sample as a whole

Distinctly discolored sorghum has been discolored by adverse weather conditions, giving a badly 

gray and/or blackened appearance to mixtures of sorghum/tannin and white sorghum. When sorghum is found to be distinctly discolored, the sorghum shall not be graded higher than U.S. No. 

3, and the words “Distinctly Discolored” shall be recorded on the pan ticket and official inspection 

certificate.

Sorghum

December 2007
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SOYBEANS

Definition of soybeans

Grain that consists of 50 percent or more of whole or broken soybeans (Glycine max (L.) Merr.) 

that will not pass through an 8/64 round-hole sieve and not more than 10.0 percent of other grains 

for which standards have been established under the United States Grain Standards Act.

Soybeans
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Soybeans and pieces of soybeans in which the seed coats are discolored to the extent that the 

area of coverage and intensity is equal to or greater than shown. Soybeans that have a discolored 

area(s) which does not meet the minimum coverage requirement may be considered damage 

provided the degree of discoloration is greater than shown and the overall “prorated” appearance 

meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area of coverage can be reduced by one half.

NOTE: The discoloration may appear on one or both sides of the soybean. Affected soybeans 

may also be elongated and/or misshapen.

Soybeans

November 2002

BADLY GROUND AND/OR WEATHER DAMAGE

Portion for Analysis: Approximately 125 grams
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Soybeans and pieces of soybeans which have been damaged by heat and the area of coverage 

and intensity is equal to or greater than shown. Cross-sectioned or pieces of soybeans that have 

a discolored area(s) which does not meet the minimum coverage requirement may be considered 

damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area of coverage can be reduced by one 

half.

NOTE: The discoloration may appear on one or both sides of the soybean. Affected soybeans 

may also be elongated and/or misshapen.

A. CROSS-SECTIONED WHOLE SOYBEAN

1. Only half cross-sectioned soybean must meet the VRI.

B. SPLIT SOYBEAN

1. Examine the flat side of the split. 

2. Do not cross-section splits and pieces of soybeans.

Soybeans

November 2002

DAMAGED BY HEAT

Portion for Analysis: Approximately 125 grams

A B 
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Soybeans and pieces of soybeans which have a glassy, wax-like appearance. The color of affected soybeans may vary provided the color intensity is equal to or greater than shown. Cross-sectioned or pieces of soybeans that have a discolored area(s) which does not meet the minimum 

coverage requirement may be considered damage provided the degree of discoloration is greater 

than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area 

of coverage can be reduced by one half.

NOTE: Only half of the cross-sectioned soybean must meet the VRI. Do not cross-section splits 

and pieces of soybeans. Examine the flat side of the split.

FROST DAMAGE (WAXY)

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Soybeans and pieces of soybeans that are discolored green with an area of coverage and intensity equal to or greater than shown. Cross-sectioned or pieces of soybeans that have a discolored 

area(s) which does not meet the minimum coverage requirement may be considered damage 

provided the degree of discoloration is greater than shown and the overall “prorated” appearance 

meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, only half of the surface area needs to be discolored.

NOTE: Only half of the cross-sectioned soybean must meet the VRI. Do not cross-section splits 

and pieces of soybeans. Examine the flat side of the split.

GREEN DAMAGE

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Soybeans and pieces of soybeans which are materially discolored and damaged by heat with an 

area of coverage and intensity equal to or greater than shown. Cross-sectioned or pieces of soybeans that have a discolored area(s) which does not meet the minimum coverage requirement 

may be considered damage provided the degree of discoloration is greater than shown and the 

overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area of coverage can be 

reduced by one half.

NOTE: Only half of the cross-sectioned soybean must meet the VRI. Do not cross-section splits 

and pieces of soybeans. Examine the flat side of the split.

HEAT DAMAGE( MATERIALLY DAMAGED/HEATING)

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Soybeans and pieces of soybeans which are immature and have a thin, flat, wrinkled, or wafer like 

appearance. Immature soybeans are considered sound unless otherwise damage.

NOTE: If cross-sectioned wafers do not contain endosperm (meat), they are considered damaged.

IMMATURE (WAFER)

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Soybeans or pieces of soybeans which show an indentation or discoloration on the seed coat. To 

determine the extent of damage, it is generally necessary to cross-section the soybean.

1. The top row contains confirmed stinkbug or insect stung soybeans. The third kernel from the left 

represents the minimum discoloration/damage requirement.

2. The bottom row contains suspected stinkbug or insect stung soybeans.

Splits and pieces of soybeans may be cross-sectioned to determine damage. Cross-section soybean at the suspected area. If a kernel is otherwise damaged, it functions as other damage.

NOTE: Stinkbug damage is one-fourth of the actual damage.

STINKBUG OR INSECT STUNG KERNELS

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
Visual Reference Images

Grains and Oilseeds Page 104

Soybean A: INVADED BY MOLD

Soybeans that are discolored, elongated, or misshapen, and contain white or gray mold on the 

seed coat equal to or greater than combined amounts shown. Seed coats may be split or cracked.

Soybean B: SURFACE MOLD GROWTH

Soybeans with little or no apparent deterioration having a milky white or grayish crusty growth 

caused by downy mildew. Seed coat is not discolored and contains no splits, cracks, or fissures. 

Soybeans that contain mildew on 50 percent or more of the seed coat in sufficient concentration to 

meet or exceed the minimum shown shall be considered damage.

NOTE: Soybeans and pieces of soybeans containing mold which penetrates the seed coat, regardless of amount, are damaged.

MOLD DAMAGE

Portion for Analysis: Approximately 125 grams

A B 

Soybeans

November 2002
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Grains and Oilseeds Page 105

Soybeans and pieces of soybeans that exhibit a pink discoloration (caused by fungal activity) on 

the seed coat with an area of coverage and intensity equal to or greater than shown. Soybeans 

that have a discolored area(s) which does not meet the minimum coverage requirement may be 

considered damage provided the degree of discoloration is greater than shown and the overall 

“prorated” appearance meets the minimum coverage and intensity level depicted. For example, 

when the degree of discoloration is twice that shown, the required area of coverage can be reduced by one half.

NOTE: The pink discoloration may appear on one or both sides of the soybean. DO NOT confuse 

the pink fungus with pokeberry juice stains, treated, or purple mottled soybeans.

MOLD DAMAGE (PINK)

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Grains and Oilseeds Page 106

Soybeans that have green, black, brown, or bicolored seed coats. Soybeans that have green seed 

coats will also be green in cross-section. Bicolored soybeans have seed coats of two colors: yellow and brown, black, or greenish-grey. The non-yellow color must cover at least 50 percent of the 

seed coat (disregard the hilum) to meet the minimum coverage requirments.

Illustration shows, from left to right, the minimum requirement for bicolored soybeans:

Kernel A: Brown bicolored soybeans.

Kernel B: Yellow soybeans (for comparison purposes only).

Kernel C: Black or greenish-grey bicolored soybeans.

NOTE: When applicable, soybeans of other colors (SBOC) shall function as damaged or splits 

when analyzed on the same portion. Like whole soybeans, splits require 50 percent or more coverage to function as SBOC.

SOYBEANS OF OTHER COLORS

Portion for Analysis: Approximately 125 grams

A B C

Soybeans

November 2002
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Grains and Oilseeds Page 107

Whole, sound soybeans passing through a 10/64” x 3/4” slotted sieve, and remaining on top of a 

8/64” round-hole sieve that are wrinkled to the minimum extent shown are considered shriveled 

and wrinkled.

SHRIVELED AND WRINKLED

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Grains and Oilseeds Page 108

Soybeans and pieces of soybeans in which the sprout protrudes from the seed coat equal to or 

greater than shown are considered damage.

NOTE: On the soybean illustrated, the sprout has emerged from the seed coat and extends toward the upper end of the hilum.

SPROUT DAMAGE

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Grains and Oilseeds Page 109

Soybeans that contain Gray/Black discoloration on the seed coat with the area of coverage and 

intensity equal or greater than shown are considered damaged.

Soybeans that have a discolored area(s) which does not meet the minimum coverage requirement 

may be considered damage provided the degree of discoloration is greater than shown and the 

overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area of coverage can be 

reduced by one half.

NOTE: The discoloration may appear on one or both sides of the soybean. 

DO NOT confuse discolored soybeans with soybeans containing pigmented streaks or blotches 

that are considered soybeans of other colors. 

(VRI SB-12.0).

WEATHER DAMAGE (GRAY/BLACK)

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Grains and Oilseeds Page 110

Soybeans and pieces of soybeans in which the seed coats are discolored to the extent that the 

area of coverage and intensity is equal to or greater than shown. Soybeans that have a discolored 

area(s) which does not meet the minimum coverage requirement may be considered damage 

provided the degree of discoloration is greater than shown and the overall “prorated” appearance 

meets the minimum coverage and intensity level depicted. For example, when the degree of discoloration is twice that shown, the required area of coverage can be reduced by one half.

NOTE: The discoloration may appear on one or both sides of the soybean. Affected soybeans 

may also be elongated and/or misshapen.

INSECT BORED KERNELS

Portion for Analysis: Approximately 125 grams

Soybeans

November 2002
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Grains and Oilseeds Page 111

HILUM COLOR :

Soybean A: white, yellow, clear*

Soybean B: buff

Soybean C: brown

Soybean D: imperfect black

Soybean E: black

*These descriptors are used interchangeably and represent the only hilum color considered a 

“white hilum” soybean.

NOTE: For information purposes only.

WHITE HILUM

Portion for Analysis: Approximately 125 grams

A B C D E

Soybeans

November 2002
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MOTTLED OR STAINED (POKEBERRY)

Portion for Analysis: sample as a whole

Soybeans with seed coats discolored by pokeberry stain shall be considered purple mottled or 

stained. Graded lots of soybeans meeting the criteria for purple mottled or stained are to be qualified on the pan ticket and certificate with he special grade designation “Purple Mottled or Stained”.

Soybeans

July 2009
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Grains and Oilseeds Page 113

MOTTLED OR STAINED (FUNGUS)

Portion for Analysis: sample as a whole

Soybeans with pink or purple seed coats shall be considered purple mottled or stained. This discoloration is caused by the growth of a fungus and may cover all or part of the kernel. Graded lots 

of soybeans meeting the criteria for purple mottled or stained are to be qualified on the pan ticket 

and certificate with he special grade designation “Purple Mottled or Stained”.

Soybeans

July 2009
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Grains and Oilseeds Page 114

MOTTLED OR STAINED (DIRT)

Portion for Analysis: sample as a whole

Soybeans with seed coats discolored by pokeberry stain shall be considered purple mottled or 

stained. Graded lots of soybeans meeting the criteria for purple mottled or stained are to be qualified on the pan ticket and certificate with he special grade designation “Purple Mottled or Stained”.

Soybeans

July 2009
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Grains and Oilseeds Page 115

SUNFLOWER SEED

Definition of sunflower seed

Grain that, before the removal of foreign material, consists of 50.0 percent or more of cultivated 

sunflower seed (Helianthus annuus L.) and not more than 10.0 percent of other grains for which 

standards have been established under the United States Grain Standards Act.

Sunflower Seed
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Grains and Oilseeds Page 116

Kernels and pieces of kernels with both sides as dark or darker than the kernel shown shall be 

damaged.

Sunflower Seed

October 2011

DAMAGE BY HEAT

Portion for Analysis: Approximately 30 grams
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Grains and Oilseeds Page 117

Kernels and pieces of kernels with both sides as dark or darker than the kernel shown shall be 

heat damaged.

HEAT DAMAGE

Portion for Analysis: Approximately 30 grams

Sunflower Seed

October 2011
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Grains and Oilseeds Page 118

Sunflower Seeds containing surface mold on one or both sides are considered damaged if the 

coverage is equal to or greater than the amount of mold shown on both seeds collectively.

SURFACE MOLD

Portion for Analysis: Approximately 30 grams

Sunflower Seed

October 2011
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Grains and Oilseeds Page 119

WHEAT

Definition of wheat

Grain that, before the removal of dockage, consists of 50 percent or more common wheat (Triticum aestivum L.), club wheat (T. compactum Host.), and durum wheat (T. durum Desf.) and not 

more than 10 percent of other grains for which standards have been established under the United States Grain Standards Act and that, after the removal of the dockage, contains 50 percent or 

more of whole kernels of one or more of these wheats.

Wheat

January 2003
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Grains and Oilseeds Page 120

Kernels affected by black tip fungus to the extent that the resulting discoloration extends beyond 

the germ and continues around at least one cheek and into the crease, thus forming a “continuous 

band.” All conditions must be met to be considered damage.

Illustration shows from left to right:

Kernel A: The minimum degree of discoloration and amount of coverage required on the germ.

Kernel B: The minimum degree of discoloration required in the “continuous band” that extends 

around the cheek. The width of the band is irrelevant.

Kernel C: The minimum degree of discoloration required to extend into the crease. The amount of 

discoloration (area of coverage) is immaterial.

Wheat

January 2003

BLACK TIP DAMAGE (FUNGUS)

Portion for Analysis: Approximately 15 grams

A B C
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DHV

Portion for Analysis: Approximately 15 grams

Observe the following guidelines when determining dark, hard, and vitreous kernels (DHV) in 

Hard Red Spring Wheat.

(1) Consider hard red spring kernels which are bleached but are hard, or hard and vitreous 

as DHV.

(2) Consider hard red spring kernels which have cracks or checks that cause a cloudy or 

shadowy spot on the kernel but are otherwise dark, hard, and vitreous as DHV.

(3) Consider kernels of Soft Red Winter wheat and Hard Red Winter wheat as DHV when 

they are dark, hard, and vitreous in texture.

(4) Kernels which are yellow or contain a mottled spot (regardless of size), distinctly green 

immature kernels, severely affected by scab, sprouted, foreign material, and kernels of Hard 

White wheat, Unclassed wheat, Soft White wheat, and Durum wheat are not considered 

DHV.
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Grains and Oilseeds Page 122

Kernels which are discolored black or brown and have a bleached or blistered appearance with 

dark lines showing through the sides of the kernels. Also, kernels are completely discolored black 

or brown.

Illustration shows from left to right:

Kernel A: Bleached kernels which are discolored black.

Kernel B: Kernels which are discolored brown.

Note: BOTH sides must be discolored equal to or greater than the kernels 

shown.

FROST DAMAGE (DISCOLORED BLACK/BROWN)

Portion for Analysis: Approximately 15 grams

A B 

Wheat

January 2003
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Grains and Oilseeds Page 123

Kernels which have frost blisters extending around the back and into the 

crease.

Note: Blister and wrinkle effect must be distinct.

FROST DAMAGE (BLISTERED)

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 124

Kernels with a wax-like or candied appearance that meet any of the following criteria shall be 

damage.

Illustration shows from left to right:

Kernel A: Kernel with brown discoloration.

Kernel B: Kernel with green discoloration.

Note: The discoloration on BOTH sides of the kernel must be equal to or greater than shown.

FROST DAMAGE (CANDIED)

Portion for Analysis: Approximately 15 grams

A B 

Wheat

January 2003
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Grains and Oilseeds Page 125

Kernels that have a portion of the bran coat flaked off due to frost. The flaked area singularly or in 

combination, must be equal to or greater than depicted.

Note: Evidence of frost must be present on suspect kernel(s). Do not confuse with kernels which 

have bran coat rubbed off due to handling.

FROST DAMAGE (FLAKED)

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 126

Kernels and pieces of wheat which, after bleaching, have discolored germs that are as dark or 

darker than shown.

Discolored germs that do not meet the minimum coverage requirement may be considered damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted. For example, when the degree of 

discoloration is twice that shown, only half of the germ area needs to be discolored.

Note: Seed coats that occasionally remain attached to the germ area after bleaching must be 

carefully removed. Scraping too deeply can destroy the evidence of damage and cause non-uniformity of interpretation.

GERM DAMAGE (BLEACH METHOD)

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 127

Kernels and pieces of wheat which have discolored germs that are as dark or darker than shown 

shall be damage. Scrape the germ carefully to avoid scraping too deeply and destroying the evidence of damage.

Discolored germs that do not meet the minimum coverage requirement may be considered damage provided the degree of discoloration is greater than shown and the overall “prorated” appearance meets the minimum coverage and intensity level depicted.

For example, when the degree of discoloration is twice that shown, only half of the germ area 

needs to be discolored.

GERM DAMAGE (SCRAPED)

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 128

Kernels which are green (immature) in color. The green color must meet the minimum intensity 

shown on BOTH sides of the kernel. Also, there should be no yellow cast showing through the 

green.

NOTE: Do not confuse green damaged kernels with candied kernels 

(VRI W-3.1).

GREEN DAMAGE

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 129

Kernels and pieces of kernels of wheat that are materially discolored to the extent shown. 

Cross-sectioning of whole kernels may be necessary to confirm that the face of BOTH halves are 

as dark as shown in Kernel A or B.

Illustration shows from left to right:

Kernel A: The minimum discoloration for cross-sectioned vitreous kernels.

Kernel B: The minimum discoloration (creamy) for cross-sectioned 

 non-vitreous kernels.

Kernel C: A suspect kernel that requires cross-sectioning.

NOTE: A kernel with a combination of vitreous and creamy discoloration meeting the VRI shall be 

heat damage.

HEAT DAMAGE (DURUM)

Portion for Analysis: Approximately 50 grams

A B C

Wheat

January 2003
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Grains and Oilseeds Page 130

HVAC

Portion for Analysis: Approximately 15 grams

Observe the following guidelines when determining hard and vitreous 

kernels of amber color (HVAC) in Durum Wheat:

(1) Consider Durum kernels which are bleached but which are hard 

and vitreous as HVAC.

(2) Consider Durum kernels which have cracks or checks that cause 

a cloudy or shadowy spot on the kernel but which are otherwise hard and vitreous as 

HVAC.

(3) Kernels with mottled or chalky spots, regardless of size, are not 

considered HVAC.

(4) Distinctly green immature kernels, kernels affected by scab, 

sprouted kernels, foreign material, and all other classes of wheat are not considered 

HVAC.
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Grains and Oilseeds Page 131

Kernels and pieces of kernels of wheat that are materially discolored to the extent shown. 

Cross-sectioning of whole kernels may be necessary to 

confirm that the face of BOTH halves are as dark as shown in Kernel A or B.

Illustration shows from left to right:

Kernel 1: The minimum discoloration for cross-sectioned vitreous kernels.

Kernel 2: The minimum discoloration (creamy) for cross-sectioned non-vitreous kernels.

Kernel 3: A suspect kernel that requires cross-sectioning.

NOTE: A kernel with a combination of vitreous and creamy discoloration meeting the VRI shall be 

heat damage.

HEAT DAMAGE (OTHER THAN DURUM)

Portion for Analysis: Approximately 50 grams

A B C

Wheat

January 2003
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Grains and Oilseeds Page 132

Illustration shows from left to right:

Kernels A-D: Kernels which are slightly chewed by insects but are 

otherwise sound.

Kernel E: Kernel in which the germ has been chewed are sound unless otherwise damaged. Notice the nice even edge around the germ area and the visible crease.

INSECT CHEWED WHEAT (BUT NOT DAMAGED)

Portion for Analysis: Approximately 15 grams

A B C D E

Wheat

January 2003
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Grains and Oilseeds Page 133

Kernels containing any amount of mold in the germ or an applicable amount in the crease (illustration shows minimum requirement) shall be damage. Scrape the germ carefully to avoid scraping 

too deep and destroying the evidence of damage.

NOTE: Mold occurs in many colors.

MOLD DAMAGE

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 134

Kernels which are broken, cracked, or insect chewed and contain distinct mold on the exposed 

endosperm, regardless of size, are damaged.

Illustration shows from left to right:

Kernel A: Broken kernel containing mold.

Kernel B: Split bran coat containing mold.

Kernel C: Insect chewed kernel containing mold.

NOTE: Mold occurs in many colors.

OTHER DAMAGE (MOLD)

Portion for Analysis: Approximately 15 grams

A B C

Wheat

January 2003
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Grains and Oilseeds Page 135

Kernels and pieces of wheat which have a dull, lifeless, chalky appearance. To function as scab 

damage, the entire surface area must meet the minimum appearance criteria shown. Kernels 

meeting this criteria sometimes contain a pinkish mold.

NOTE: Kernels which do not meet these requirements should be examined for the presence of 

mold (refer to VRI W-4.1, “MOLD DAMAGE”).

SCAB DAMAGE

Portion for Analysis: Approximately 15 grams

Wheat

January 2003
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Grains and Oilseeds Page 136

Kernels in which the germ cover has broken open due to germination. The sprout may be intact 

and visible or, due to handling, may have broken off. The noticeable movement/growth of the 

“sprout” within the germ area indicates that sprouting has occurred. The “sprout” may move towards the top or bottom of the germ or lift upward leaving space between the sprout and germ 

cavity. It is not necessary for the “sprout” to extend beyond the germ area to be considered sprout 

damage. Illustration shows from left to right:

Kernel A: The sprout is broken off leaving part of the germ cover over the socket area.

Kernel B: The germ cover is broken open with a sprout showing at the bottom.

Kernel C: The germ cover is broken open with a sprout showing at the top.

Kernel D: The sprout is broken off leaving no germ cover over the socket area. Sprout sockets 

typically resembles a “horse collar”.

SPROUT DAMAGE

Portion for Analysis: Approximately 15 grams

A B C D

Wheat

January 2003
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When performing a dockage determination in wheat, threshed kernels that pass over the riddle 

are not considered dockage. Unthreshed kernels are considered dockage. Kernels with one or 

less glumes attached shall be considered as threshed kernels. Kernels with more than one glume 

attached shall be considered as unthreshed kernels. Illustration shows from left to right:

Kernel A: This kernel illustrates a threshed kernel with one glume attached.

Kernel B: This kernel illustrates an unthreshed kernel with more than one glume attached.

THRESHED & UNTHRESHED KERNELS

Portion for Analysis: Material passing over the riddle

A B

Wheat

January 2003
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Grains and Oilseeds Page 138

Consider wheat kernels with any discoloration caused by treatment with a fungicide or similar substance as unknown foreign substance. This print illustrates one type of treatment and does not 

show the amount of coverage. Kernels that contain seed treatment may or may not illuminate under a black light.

NOTE: Some molds will glow under a black light and should not be 

considered treated seed.

FOREIGN SUBSTANCE (PINK WHEAT)

Portion for Analysis: Sample as a whole

Wheat

January 2003
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Kernels and pieces of wheat kernels and other grains which have been bored or tunneled by insects are considered damage.

Illustration shows from left to right:

Kernel A: Kernel which has been tunneled.

Kernels B & C: Kernels which have been bored.

NOTE: Pin holes in the germ area MUST be examined further to determine if penetration extends 

into the endosperm.

WEEVIL OR INSECT-BORED

Portion for Analysis: Approximately 15 grams

A B C

Wheat

January 2003
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Grains and Oilseeds Page 140

HARD WHITE WHEAT COLOR

Portion for Analysis: sample as a whole

In the U.S., the bran or seed coat color of Hard White wheat (HDWH) varies in color. While this 

wheat class is widely recognized for its superior milling and baking qualities, to achieve desired 

milling and baking performance, some domestic and international customers prefer HDWH with a 

light seed coat color. To provide a basis for communicating color preference to perspective suppliers, customers may request the use of the above visual color standard to distinguish between light 

and dark colored HDWH. When requested, inspectors will visually examine the market sample, 

comparing its overall color to that depicted, and will certify in the remarks section of the certificate 

whether the color meets (as light or lighter) or exceeds (darker) the declared standard.

Wheat

June 2007
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TAGGED ENDS (SMUT) RED

Portion for Analysis: sample as a whole

Wheat containing tagged ends (spores of smut in excess of a quantity equal to 30 smut balls shall 

be graded smutty. Graded lots of wheat meeting the criteria for smutty are to be qualified on the 

pan ticket and certificate with he special grade designation “Smutty”.

Wheat

October 2007
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Grains and Oilseeds Page 142

TAGGED ENDS (SMUT) WHITE

Portion for Analysis: sample as a whole

Wheat containing tagged ends (spores of smut in excess of a quantity equal to 30 smut balls shall 

be graded smutty. Graded lots of wheat meeting the criteria for smutty are to be qualified on the 

pan ticket and certificate with he special grade designation “Smutty”.

Wheat

October 2007
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Graded Commodities Page 1

GRADED COMMODITIES

GRADED

COMMODITIES
CONTENTS

GRADED COMMODITIES

BEANS

BADLY DAMAGE .............................................................................................................................7

DIRT AND GRIME PEA BEANS (NOT DAMAGE) ........................................................................... 8

DIRT & GRIME DAMAGE (OTHER THAN PEA BEANS) ................................................................ 9

DIRT/GRIM DAMAGED (PIECES) ................................................................................................ 10

FROST DAMAGE ........................................................................................................................... 11

GREEN DAMAGE (CHICKPEA) ................................................................................................... 12

INSECT STUNG DAMAGE (BLACKEYE) ..................................................................................... 13

INSECT STUNG (OTHER BEANS) ............................................................................................... 15

INSECT WEBBING OR FILTH ....................................................................................................... 16

INTERNAL RESPIRATION DAMAGE ........................................................................................... 17

MACHINE DAMAGE ......................................................................................................................18

MOLD DAMAGE .............................................................................................................................19

MOLD DAMAGE (PINK/BROWN) ................................................................................................. 20

NIGHTSHADE DAMAGE ..............................................................................................................21

SPROUT DAMAGE .......................................................................................................................22

WATER BLISTERED DAMAGE ..................................................................................................... 23

WEEVIL BORED (CLEAN-CUT) ................................................................................................... 25

VISIBLE WINDOW DAMAGE (WEEVIL) ....................................................................................... 26

WORM EATEN DAMAGE .............................................................................................................27
PEAS

BACTERIUM/FUNGAL STAIN ....................................................................................................... 29

CRACKED SEED COATS ..............................................................................................................30

DAMAGE (DIRT/GRIME) ..............................................................................................................31

FROST DAMAGE ...........................................................................................................................32

WEEVIL DAMAGE (STING) .......................................................................................................... 33

MOLD DAMAGE .............................................................................................................................34

SHRIVELED (SMOOTH) ...............................................................................................................35

SHRIVELED (WRINKLED) ............................................................................................................. 36

SPROUT DAMAGE .......................................................................................................................37

WEATHER DAMAGE .....................................................................................................................38

WEEVIL DAMAGE ........................................................................................................................39

BLEACHED (GREEN PEAS) ........................................................................................................ 40

BLEACHED (YELLOW PEAS) ....................................................................................................... 41

DAMAGE (CHALKY) ......................................................................................................................42

DAMAGE BY HEAT .......................................................................................................................43

HEAT DAMAGE .............................................................................................................................44

STAINED (GREEN) .......................................................................................................................45

STAINED (YELLOW) ......................................................................................................................46

WEEVIL DAMAGE (CAVITY) ........................................................................................................ 47

WHOLE DRY PEA .........................................................................................................................48

SMOOTH YELLOW DRY PEAS (Fair Color) ............................................................................... 49

SMOOTH YELLOW DRY PEAS (Good Color) .............................................................................. 50
LENTILS

BLIGHT (ASCOCHYTA) DAMAGE ................................................................................................ 52

DAMAGED BY HEAT .....................................................................................................................53

DIRT / GRIME ...............................................................................................................................54

FROST DAMAGE ...........................................................................................................................55

HEAT DAMAGE .............................................................................................................................56

INSECT STUNG DAMAGE ........................................................................................................... 57

MOLD DAMAGE .............................................................................................................................58

SKINNED .......................................................................................................................................59

SPROUT DAMAGE .......................................................................................................................60

REGULAR GOOD COLOR (UNIFORM) ....................................................................................... 61

REGULAR FAIR COLOR (UNIFORM) .......................................................................................... 62

REGULAR GOOD COLOR (NON-UNIFORM) .............................................................................. 63

REGULAR FAIR COLOR (NON-UNIFORM) .................................................................................. 64

PARDINA GOOD COLOR (UNIFORM) ......................................................................................... 65

PARDINA FAIR COLOR (UNIFORM) ............................................................................................ 66

PARDINA GOOD COLOR (NON-UNIFORM) ............................................................................... 67

PARDINA FAIR COLOR (NON-UNIFORM) ................................................................................... 68
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Graded Commodities Page 5

RICE

CHALKY KERNELS ......................................................................................................................70

DAMAGE BY HEAT (STAIN) ......................................................................................................... 71

HEAT DAMAGE .............................................................................................................................72

LIGHTLY STAINED (NOT DAMAGE) ............................................................................................ 73

NON-OBJECTIONABLE SEEDS .................................................................................................. 74

PECKY KERNELS DAMAGE ........................................................................................................ 76

SMUT DAMAGE .............................................................................................................................77

WHITE ...........................................................................................................................................79

CREAMY .......................................................................................................................................80

DARK GRAY...................................................................................................................................81

GRAY .............................................................................................................................................82

LIGHT GRAY..................................................................................................................................83

SLIGHTLY GRAY ............................................................................................................................84

ROSY ............................................................................................................................................85

SLIGHTLY ROSY ...........................................................................................................................86

HARD MILLED ..............................................................................................................................87

WELL MILLED ...............................................................................................................................88

REASONABLY WELL MILLED ....................................................................................................... 89
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Graded Commodities Page 6

BEANS

Definition of beans

Beans shall be dry threshed field and garden beans, whole, broken, and split, commonly used for 

edible purposes.

Beans
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Graded Commodities Page 7

Beans

May 2012

BADLY DAMAGE

Portion for Analysis: Approximately 500 grams

Beans and pieces of beans that are severely damaged or discolored to the extent that it significantly affects the appearance and quality of the bean. Damage or discoloration must be visible 

from any position or angle.

Images illustrated are intended to provide examples of “significant” discoloration, they do not represent minimum color intensity.

APPLICABLE CLASSES: Pea beans and all classes of Lima beans
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Graded Commodities Page 8

Bean A. Pea (Navy) beans and pieces of pea beans with dirt adhering to the eye of the bean or 

seed coat equal to or greater than the coverage and concentration shown.

 

Bean B. Pea (Navy) beans and pieces of pea beans with grime adhering to the seed coat equal 

to or greater than the coverage and concentration shown.

NOTE: Determined upon request. Determination based on dirt/grime present on one or both sides 

of the bean.

DIRT AND GRIME PEA BEANS (NOT DAMAGE)

Portion for analysis: approximately 250 grams.

A B

Beans

May 2012
Visual Reference Images

Graded Commodities Page 9

Beans A & B: Beans and pieces of beans with dirt adhering to the eye of the bean or seed coat 

equal to or greater than the coverage and concentration shown.

Beans C & D: Beans and pieces of beans with grime adhering to the seed coat equal to or greater 

than the coverage and concentration shown.

APPLICABLE CLASSES: All classes except Pea beans.

NOTE: Determination based on dirt/grime present on one or both sides of the bean. Beans A and 

C are the reference for all white/off-white (e.g. Garbanzo and Blackeye) beans.

DIRT & GRIME DAMAGE (OTHER THAN PEA BEANS)

Portion for analysis: Class Dependent

A B C D

Beans

May 2012
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Graded Commodities Page 10

Pieces of beans that have grime (left) or dirt (right) on the cotyledon equal to or greater tha shown.

NOTE: Refer to other VRI’s for other types of damage. A damaged piece functions as damage, not 

splits.

APPLICABLE CLASSES: All

DIRT/GRIME DAMAGED (PIECES)

Portion for analysis: Class Dependent

Beans

May 2012
Visual Reference Images

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Beans and pieces of beans which have been damaged by frost to the extent that the cotyledon 

has been discolored to the minimum intensity and coverage shown.

APPLICABLE CLASSES: All

NOTE: Suspect frost damaged beans can be identified externally by the shriveled, knife-like edge 

and discoloration that is characteristic of this type damage. Splitting the bean is necessary to determine the extent of damage.

FROST DAMAGE

Portion for analysis: Class Dependent

Beans

May 2012
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Immature, Green Chickpeas are undesirable because they tend to produce off flavors and, when 

canned, turn a grayish color creating a moldy appearance. For this reason, beans with any discernible amount of green are damage. (Suspect kernels may be scraped to confirm discoloration).

This illustration is not intended to represent any minimum coverage or color intensity requirement.

Illustrated from left to right:

Bean A: Shows a natural colored bean.

Bean B: Shows a bean with a discernible green color.

APPLICABLE CLASSES: Garbanzo beans (Chickpeas)

GREEN DAMAGE (CHICKPEA)

Portion for Analysis: Large Seeded 500 grams, Small Seeded 250 grams

A B

Beans

May 2012
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Beans and pieces of Blackeye beans which have an insect sting(s) meeting one of the following 

criteria:

Bean A: Two or more stings/chalky spots that extend into the cotyledon.

Bean B: A single severe sting with discoloration equal to or greater than the amount shown 

around the sting which penetrates the cotyledon.

Bean C: A single chalky-spot equal to or greater than shown. Chalky spots only apply to Blackeye beans.

NOTE: Carefully remove seed coat to determine size of spot.

INSECT STUNG DAMAGE (BLACKEYE)

Portion for analysis: approximately 250 grams.

A B C

Beans

May 2012
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Beans and pieces of beans that have one severe sting with discoloration equal to or greater than 

shown, or two or more stings extending into the cotyledon. Remove the seed coat from beans that 

have several small stings to determine if penetration of the cotyledon has occurred.

DO NOT SCRAPE SINGLE STINGS.

APPLICABLE CLASSES: All classes of White beans except, Blackeye beans.

NOTE: Chalky spots only apply to Blackeye beans.

INSECT STUNG DAMAGE (WHITE BEANS)

Portion for analysis: Class Dependent

Beans

May 2012
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Beans and pieces of beans that have one severe sting with discoloration equal to or greater than 

shown, or two or more stings extending into the cotyledon. Remove the seed coat from beans that 

have several small stings to determine if penetration of the cotyledon has occurred.

DO NOT SCRAPE SINGLE STINGS.

APPLICABLE CLASSES: All classes other than the White and Blackeye beans.

NOTE: Chalky spots only apply to Blackeye beans.

INSECT STUNG (OTHER BEANS)

Portion for analysis: Class Dependent

Beans

May 2012
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Beans and pieces of beans which contain any webbing, refuse, excreta, dead insects, larvae, or 

eggs. To confirm the presence of insects/larvae, other than “visible window damage”, it may be 

necessary to split the bean. Use of low power magnification may be necessary to confirm suspected webbing or filth.

Bean A: Webbing

Bean B: Eggs

APPLICABLE CLASSES: All

NOTE: In addition to functioning as damage, samples containing 2 or more insect webbing or 

filth beans are considered U.S. Sample grade. Do not confuse with moldy or stained insect/worm 

chewed beans (refer to VRI Bean - 8.0).

INSECT WEBBING OR FILTH

Portion for Analysis: 1000 gram work sample & 1000 gram file sample

A B 

Beans

May 2012
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Beans and pieces of beans damaged by respiration or heating to the degree that the cotyledon is 

discolored (brown) to the minimum extent shown.

Bean A: Sound split (for illustration purposes only).

Bean B: Internally damaged bean.

APPLICABLE CLASSES: All

INTERNAL RESPIRATION DAMAGE

Portion for analysis: Class Dependent

A B 

Beans

May 2012
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Beans and pieces of beans that are either cut or scraped due to handling and contain dirt or grime 

on the cotyledon equal to or greater than shown.

APPLICABLE CLASSES: All

MACHINE DAMAGE

Portion for analysis: Class Dependent

Beans

May 2012
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Beans and pieces of beans which contain mold on or around the hilum, the surface and/or the cotyledon and is applicable to all classes. Illustration shows:

Bean A: Minimum coverage requirement for surface mold/mildew. Surface mold/mildew appearing 

on larger/smaller beans should be proportional.

Bean B/C: Mold/mildew on the cotyledon. Beans containing any amount of 

mold/mildew on the cotyledon are damaged.

Bean D: Minimum requirement when mold/mildew encircles the hilum.

Bean E: Mold/mildew covering the hilum and must be completely covered.

Bean F: Surface mold which discolors the seed coat. Illustrated is the minimum intensity and 

coverage requirement (proportional to the size of bean being considered).

MOLD DAMAGE

Portion for analysis: Class Dependent

A B C D E F

Beans

May 2012
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Beans and pieces of beans that exhibit a pink to brown discoloration on the seed coat with an 

area of coverage and intensity equal to or greater than shown.

APPLICABLE CLASSES: ALL

Bean A: Pink

Bean B: Brown

NOTE: The discoloration may appear on one or both sides of the bean. It is most common in 

Blackeye beans. Beans containing any amount of mold on the cotyledon are damaged.

MOLD DAMAGE (PINK/BROWN)

Portion for analysis: Class Dependent

A B 

Beans

May 2012
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Beans and pieces of beans which have nightshade juice on the seed coat with an area of coverage and intensity equal to or greater than shown. The determination is based on the berry stain 

on one or both sides of the bean. Black Nightshade berries stain the bean purple during threshing 

and are most commonly found in Blackeye beans.

APPLICABLE CLASSES: All

NOTE: This interpretation also pertains to beans with bag markings/ink stains on the seed coat. 

The discoloration appearing on larger/smaller beans should be proportional. Beans containing any 

amount of berry juice, bag markings, and/or ink stains on the cotyledon are damaged.

NIGHTSHADE DAMAGE

Portion for analysis: Class Dependent

Beans

May 2012
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Beans and pieces of beans that are sprouted in which the sprout is equal to or greater than 

shown.

APPLICABLE CLASSES: All

NOTE: Do not confuse with partially removed or cracked seed coats.

SPROUT DAMAGE

Portion for analysis: Class Dependent

Beans

May 2012
Visual Reference Images

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Beans and pieces of beans damaged by water to the degree that the seed coat is discolored on 

one or both sides to the minimum size and color intensity shown. Illustrations show minimum coverage and color intensity requirement for:

Bean A: Yellow/Tan All classes of white/off-white (e.g. Garbanzo, Blackeye) beans.

Bean B: Orange All classes of white/off-white (e.g. Garbanzo, Blackeye) beans.

Bean C: All classes of colored beans except Pink beans

Bean D: Discolored stored beans (non-white).

APPLICABLE CLASSES: All classes except Pink beans.

NOTE: Visual reference and inspection criteria are also applicable to hail damaged beans. 

WATER BLISTERED DAMAGE

Portion for analysis: Class Dependent

A B D E

Beans

May 2012
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Beans and pieces of beans damaged by water to the degree that the seed coat is discolored to 

the minimum size and color intensity shown.

APPLICABLE CLASSES: Pink beans.

NOTE: Visual reference and inspection criteria are also applicable to hail damaged beans.

WATER BLISTERED DAMAGE (PINK BEANS)

Portion for analysis: approximately 250 grams

Beans

May 2012
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Clean-cut weevil-bored beans shall be beans and pieces of beans from which weevils have 

emerged, leaving a clean-cut open cavity free from any webbing, refuse, excreta, dead insects, 

larvae, or eggs. It is necessary to split the bean to determine if the inside is also clean. Use of low 

power magnification may be used.

APPLICABLE CLASSES: All classes.

NOTE: In addition to functioning as damage, samples containing 2 or more clean-cut weevil bored 

beans are considered “weevily” and shall be graded U.S. Sample grade. Mung beans may not 

contain more than 0.1, 0.2 and 0.5 percent clean-cut weevil bored beans in grades U.S. No. 1, 2 

and 3, respectively.

WEEVIL BORED (CLEAN-CUT)

Portion for Analysis: 1000 gram work sample & 1000 gram file sample

Beans

May 2012
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Visible window damage beans are beans and pieces of beans which are weevil-bored, but the 

weevil has not emerged from the bean.

APPLICABLE CLASSES: All classes.

NOTE: In addition to functioning as damage, samples containing 2 or more “visible window damaged beans” are considered contaminated by insect webbing and filth and shall be graded U.S. 

Sample grade.

VISIBLE WINDOW DAMAGE (WEEVIL)

Portion for Analysis: 1000 gram work sample & 1000 gram file sample

Beans

May 2012
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Beans and pieces of beans which have been chewed by insect larvae. Any distinctly chewed 

bean, regardless of size, is considered damage.

APPLICABLE CLASSES: All

WORM EATEN DAMAGE

Portion for analysis: Class Dependent

Beans

May 2012
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PEAS

Definition of peas

Threshed seeds of the garden type pea plant (Pisum sativum L. and Pisum sativum var. arvense 

(L.) Poir.), which after the removal of dockage, contain 50.0 percent or more of whole peas and 

not more than 10.0 percent of foreign material.

Peas
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Peas and pieces of peas that are stained by bacterium and/or fungal species to the minimum intensity shown at the center of the pea and in which the discoloration covers 50 percent or more 

of the pea’s surface are considered damage. These conditions can affect seed development and 

color, with severely infected seeds appearing much smaller than normal and having purple to pink 

discolored seed coats.

Peas

November 2010

BACTERIUM/FUNGAL STAIN

Portion for analysis: approximately 250 grams
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Peas with cracked seed coats (CSC) shall be peas that meet any of the 

following:

Pea A: Pea having a readily discernible cracked seed coat.

Pea B: Pea having a part of the seed coat removed equal to or greater than shown.

Pea C: Broken pea which is more than one-half of a whole pea.

NOTE: For thresher-run peas, only include the percentage of CSC in excess of 3.0% in “total defects and foreign material.”

Growth stress cracks appearing around the hilum function as CSC.

CRACKED SEED COATS

Portion for analysis: approximately 250 grams

A B C

Peas

November 2010
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Pea A: Peas and pieces of peas with dirt adhering to the seed coat, the eye of the pea or cotyledon equal to or greater than the concentration shown are damage.

Pea B: Peas and pieces of peas with grime adhering to the seed coat or cotyledon equal to or 

greater than shown are damage.

The same tolerance applies when dirt or grime adheres to the cotyledon of broken peas (more 

than 1/2 of a whole pea).

NOTE: The same inspection criteria apply to all classes of peas discolored by nightshade juice or 

container/bag marking inks. The discoloration appearing on larger/smaller peas should be proportional. Dirt/grime is not applicable to wrinkle dry peas or smooth seeded peas grown for seed purposes.

DAMAGE (DIRT/GRIME)

Portion for analysis: approximately 250 grams

A B 

Peas

November 2010
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Peas and pieces of peas that are discolored green to the minimum coverage and color intensity 

shown. It is permissible to prorate the coverage requirement provided the color intensity is such 

that it sufficiently compensates for any apparent loss in coverage (e.g., 1/2 coverage requires 

twice the color intensity).

Illustration shows from left to right:

Pea A: Suspected frost damaged pea. The pea must be split in many instances to confirm that the 

damage extends into the cotyledon and meets the minimum intensity and coverage.

Pea B: Whole pea, after splitting, with the minimum degree of discoloration and area of coverage 

required. The discoloration is usually evident around the perimeter, however, exceptions have 

been noted. The amount, not the location, is what is important

NOTE: Only half of the split pea must meet the VRI.

FROST DAMAGE

Portion for analysis: approximately 250 grams

A B

Peas

November 2010
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Peas and pieces of peas with a single insect sting that extends into the cotyledon are weevil damage.

WEEVIL DAMAGE (STING)

Portion for analysis: approximately 250 grams

Peas

November 2010
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Peas that contain surface mold/mildew equal to or greater than shown are damage.

NOTE: Any amount or color of mold/mildew on the cotyledon (meat) of the pea is damaged. Mold 

occurs in many colors.

MOLD DAMAGE

Portion for analysis: approximately 250 grams

Peas

November 2010
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Peas that are distinctly shriveled, discolored, misshapen, and have sharp deep dimpled edges 

over the entire pea which are equal to or greater than shown shall be considered shriveled.

SHRIVELED (SMOOTH)

Portion for analysis: approximately 250 grams

Peas

November 2010
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Wrinkled Dry Peas that are slightly shriveled and distinctly discolored (caramelized) or slightly discolored with severe dimpling in the seed coat shall be considered shriveled.

Illustration shows from left to right:

Pea A: Pea with heavily dimpled exterior with some “caramel” color showing through. Notice the 

knife-like edges around the perimeter of the individual dimples or craters. This so-called “webbing 

effect” must cover at least 50 percent of the surface area

Pea B: Minimum degree of discoloration and shriveling required to be considered shriveled. Peas 

that are shriveled to the extent they have withdrawn and separated from the seed coat (“shelley” 

peas) fall into this category.

SHRIVELED (WRINKLED)

Portion for analysis: approximately 250 grams

A B

Peas

November 2010
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Peas or pieces of peas which have sprouted to the extent that the sprout has cracked/broken 

through the seed coat and is visible to the minimum degree shown are damage. Also, when it is 

apparent that the sprouting has occurred (i.e., sprouting is noticeable in representative work sample) but, through handling, the sprout has broken off and is no longer protruding through the seed 

coat, consider such peas to be damage.

SPROUT DAMAGE

Portion for analysis: approximately 250 grams

Peas

November 2010
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Peas and pieces of peas in which the surface area is discolored to the minimum intensity and coverage shown are considered damage.

NOTE: Green peas usually show a black discoloration.

WEATHER DAMAGE

Portion for analysis: approximately 250 grams

Peas

November 2010
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Peas and pieces of peas which meet any one of the following criteria are 

weevil damage.

Pea A: Weevil Pinhole: Peas and pieces of peas that have been stung by an insect and the damage extends into the cotyledon.

Pea B: Visible Window: Peas and pieces of peas which are weevil-bored; but the weevil has not 

emerged from the pea. The seed coat (window) still covers the bore hole.

Pea C: Open Eye: Peas and pieces of peas which are weevil-bored and the weevil has emerged 

from the pea.

NOTE: Insect damage peas should also be checked for live or dead insects/larvae for the presence of insect refuse. (Refer to Pea and Lentil Handbook, Section 4.12 and 4.31).

WEEVIL DAMAGE

Portion for analysis: approximately 250 grams

A B C

Peas

November 2010
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Peas, Split peas, and pieces of peas which have one-eighth or more of the surface distinctly bleached to a white or light creamy yellow or white color equal to or greater than shown are 

bleached.

Pea A: Light creamy yellow (Newly Harvested peas)

Pea B: White (Stored/Aged peas)

NOTE: No tinge of green shall be “bleeding” through this area to be 

considered bleached.

Newly harvested bleached peas tend to be yellow or creamy yellow in color. In storage, the color 

gradually changes to creamy or white.

BLEACHED (GREEN PEAS)

Portion for analysis: approximately 250 grams

A B 

Peas

November 2010
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Peas, Split Peas and pieces of peas which have one-eighth or more of the surface bleached green 

to a color equal to or greater than shown are bleached.

NOTE: To function as “Bleached,” the area of green being considered should not have any tinge of 

yellow bleeding through.

BLEACHED (YELLOW PEAS)

Portion for analysis: approximately 250 grams

Peas

November 2010
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Peas, split peas, and pieces of peas with a spot (singularly or in combination) that meets the minimum coverage shown on cotyledon A. are considered damage.

Illustrations show suspect and confirmed kernels:

Pea A: Chalky Spot (Lygus) - bright white colored, grainy texture and penetrates into the coyledon.

Pea B: Chalky Spot (Hail) - light beige colored, mealy texture and penetrates deep into the coyledon.

 

Pea C: Bruised (Not damaged) - cloudy off-white color, smooth texture and is only on the surface 

of the cotyledon.

NOTE: To check the size and color of the chalky spot, remove the seed coat carefully so as not to 

chip, scrape, or otherwise disrupt the surface of the coyledon.

DAMAGE (CHALKY)

Portion for analysis: approximately 250 grams

A B C

Peas

November 2010
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Peas, Split peas, and pieces of peas whose cotyledon is discolored to the minimum color intensity 

and coverage shown are damage. It is permissible to prorate the coverage requirement provided 

the color intensity is such that it sufficiently compensates for any apparent loss in coverage (e.g.. 

1/2 coverage requires twice the color intensity).

Illustrations show suspect and confirmed kernels:

Pea A: Yellow (peas and split peas)

Pea B: Green (peas and split peas)

NOTE: Whole dry peas shall be split so that the flat side of the split peas can be compared to the 

print. When split, only one of the halves need to meet the minimum color and coverage requirement.

DAMAGE BY HEAT

Portion for analysis: approximately 250 grams

A B 

Peas

November 2010
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Peas, Split peas, and pieces of peas whose cotyledon had been materially and uniformly discolored to the minimum extent shown are heat damage. It is permissible to prorate the coverage 

requirement provided the color intensity is such that it sufficiently compensates for any apparent 

loss in coverage (e.g., 1/2 coverage requires twice the color intensity).

NOTE: For whole peas, chip/scrape the seed coat to confirm that the discoloration extends to the 

cotyledon. For split or broken pieces of peas, the round or flat side may be considered (it is not 

necessary for both to meet).

HEAT DAMAGE

Portion for Analysis: Approximately 250 grams

Peas

November 2010
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Green split peas with stain adhering to the cotyledon equal to or greater than shown are damage.

STAINED (GREEN)

Portion for analysis: approximately 250 grams

Peas

November 2010
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Yellow split peas with stain adhering to the cotyledon equal to or greater than shown are damage.

STAINED (YELLOW)

Portion for analysis: approximately 250 grams

Peas

November 2010
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Split Peas which contain a cavity left by the weevil larvae are weevil damage.

NOTE: Insect damage split peas should also be checked for live or dead insects/larvae and for 

the presence of insect refuse. (Refer to Pea and Lentil Handbook, Section 5.12 and 5.30).

WEEVIL DAMAGE (CAVITY)

Portion for Analysis: Approximately 250 grams

Peas

November 2010
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Whole peas, in split peas, are technically defined as being more than one half of a whole pea. 

When a pea is “split” successfully along its natural seam, each equal part is considered a split pea 

and the determination of whole peas is not a consideration. However, when the breakage occurs 

off the natural seam and one of the divided fractions is estimated to be 55% or more of a whole 

pea, it is to be considered a “whole pea”. In the assessment of a whole pea, inspectors are to disregard the pea hilum.

The above images provide examples of what constitutes a whole pea and are not intended to represent any visual standard.

WHOLE DRY PEA

Portion for Analysis: Approximately 250 grams

Peas

November 2010
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SMOOTH YELLOW DRY PEAS (Fair Color)

Portion for Analysis: Approximately 250 grams

Peas, after the removal of dockage, defective peas and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted (but less than good) 

are considered fair color. Peas whose appearance does not meet this minimum color requirement 

are considered to be of “poor” color. Record this information on the work record and in the “Remarks” section of the certificate. Peas that are “fair” in color shall grade no higher than U.S. No. 2. 

Peas that are “poor” in color shall grade no higher than U.S. No. 3.

Peas

July 2014
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SMOOTH YELLOW DRY PEAS (Good Color)

Portion for Analysis: Approximately 250 grams

Peas, after the removal of dockage, defective peas and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted are considered 

good color. Peas whose appearance does not meet this minimum color requirement are considered to be of “fair” or “poor” color. Consult the ILP depiction for “fair” color to determine which of 

these color descriptions apply. Record this information on the work record and in the “Remarks” 

section of the certificate. Peas that are “fair” in color shall grade no higher than U.S. No. 2. Peas 

that are “poor” in color shall grade no higher than U.S. No. 3

Peas

July 2014
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LENTILS

Definition of lentils

Threshed seeds of the lentil plant (Lens culinaris Moench), which after removal of the dockage, 

contain 50.0 percent or more of whole lentils and not more than 10.0 percent foreign material.

Lentils
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Ascochyta blight is a fungal disease that reduces yields and affects seed quality. Infected seeds 

have brown blotches on the surface. Severely infected seed is purplish brown, shriveled and 

small, and may have a white fungal growth on the surface. This VRI depicts what Ascochyta blight 

looks like and is not intended to represent any minimum coverage or color intensity requirement.

Illustration shows from left to right:

Suspect Damage: Discolored seed coat. Seed coats of suspect seeds must be scraped to determine if the mold penetrates into the cotyledon.

Confirmed Damage: Cotyledon shows some discoloration and mold is evident in the lower central 

portion of the exposed area. Any amount of mold present on the cotyledon is sufficient evidence of 

damage.

Lentils

May 2012

BLIGHT (ASCOCHYTA) DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)
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A B 

Lentils which have been damaged to an extent that the cotyledon has been discolored equal to or 

greater than shown.

Illustration shows from left to right:

Lentil A: Seed coat on (suspect).

Lentil B: Seed coat removed (confirmed).

DAMAGED BY HEAT

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)

Lentils

May 2012
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Illustration shows from left to right:

Dirt: Lentils and pieces of lentils with dirt adhering to one or both sides of the seed coat equal to or 

greater than shown are damage.

Grime: Lentils and pieces of lentils with grime adhering to one or both sides of the seed coat 

equal to or greater than shown are damage.

DIRT / GRIME

Portion for Analysis: Approximately 125 grams (large seeded) or Approximately 60 grams (small 

seeded)

Lentils

May 2012
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Lentils that have been damaged by frost to the extent that the cotyledon or the seed coat has 

been discolored equal to or greater than that shown.

Lentils A, B and C: Suspect frost damage.

Lentil D: Confirmed frost. There is no need to split lentil to confirm damage.

Lentils E, F, G and H:The cotyledons are split, showing the different kinds of discoloration that are 

considered frost damage.

FROST DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)

A B C D

E F G H

Lentils

May 2012
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Lentils which have been materially damaged to an extent that the cotyledon has been discolored 

equal to or greater than shown.

Illustration shows from left to right:

Lentil A: Seed coat on (suspect).

Lentil B: Seed coat removed (confirmed).

HEAT DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)

A B 

Lentils

May 2012
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Lentils that have been stung by insects where the damage is distinct and extends into the cotyledon.

A: Weevil Damage. Lentils containing small “pinhole” entrance holes or larger circular exit holes 

(shown) are considered weevil damage.

B: Insect Damage. Stings from other insect pests (e.g. Lygus Bug) are less pronounced, but significant enough to function as damage.

C/D: Chalky Spot. Pitted, discolored, crater-like depressions in the seed coat (C) must be scraped 

to confirm the damage extends into the cotyledon, leaving a chalky appearance equal to the minimum size shown (D).

INSECT STUNG DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)

A B C D

Lentils

July 2023
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Lentils that contain surface mold equal to or greater than shown.

NOTE: Any amount of mold on the cotyledon is damage.

MOLD DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or 

Approximately 60 grams (small seeded)

Lentils

May 2012
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Lentils from which three-fourths or more of the seed coat has been removed.

NOTE: Both sides of the lentil are illustrated on the print. This is not considered damage.

SKINNED

Portion for Analysis: Approximately 125 grams (large seeded) or Approximately 60 grams (small 

seeded)

Lentils

May 2012
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Lentils which are sprouted equal to or greater than shown.

SPROUT DAMAGE

Portion for Analysis: Approximately 125 grams (large seeded) or Approximately 60 grams (small 

seeded)

Lentils

May 2012
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REGULAR GOOD COLOR (UNIFORM)

Portion for Analysis: 125 grams (large seeded) 60 grams (small seeded)

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably 

uniform in appearance and have an overall color equal to or better than depicted are considered 

Good Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “fair” or “poor” color. Consult the ILP depiction for “fair” color to determine which 

of these color descriptions apply. Record this information on the work record and in the “Remarks” 

section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. No.2. Lentils 

that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
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REGULAR FAIR COLOR (UNIFORM)

Portion for Analysis: 125 grams (large seeded) 60 grams (small seeded)

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted (but less than good) 

are considered Fair Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “poor” color. Record this information on the work record and in the 

“Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. 

No.2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
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REGULAR GOOD COLOR (NON-UNIFORM)

Portion for Analysis: 125 grams (large seeded) 60 grams (small seeded)

Lentils, after the removal of dockage, defective lentils and foreign material that lack uniformity in 

seed coat color (e.g. blend of old/new), but have an overall color equal to or better than depicted 

are considered Good Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “fair” or “poor” color. Consult the ILP depiction for “fair” color to determine which of these color descriptions apply. Record this information on the work record and 

in the “Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than 

U.S. No.2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 64

REGULAR FAIR COLOR (NON-UNIFORM)

Portion for Analysis: 125 grams (large seeded) 60 grams (small seeded)

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted (but less than good) 

are considered Fair Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “poor” color. Record this information on the work record and in the 

“Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. 

No.2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 65

PARDINA GOOD COLOR (UNIFORM)

Portion for Analysis: 60 grams

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably 

uniform in appearance and have an overall color equal to or better than depicted are considered 

Good Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “fair” or “poor” color. Consult the ILP depiction for “fair” color to determine which 

of these color descriptions apply. Record this information on the work record and in the “Remarks” 

section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. No.2. Lentils 

that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 66

PARDINA FAIR COLOR (UNIFORM)

Portion for Analysis: 60 grams

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted (but less than good) 

are considered Fair Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “poor” color. Record this information on the work record and in the 

“Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. 

No.2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 67

PARDINA GOOD COLOR (NON-UNIFORM)

Portion for Analysis: 60 grams

Lentils, after the removal of dockage, defective lentils and foreign material that lack uniformity in 

seed coat color (e.g. blend of old/new), but have an overall color equal to or better than depicted 

are considered Good Color. Lentils whose appearance does not meet this minimum color requirement are considered to be “fair” or “poor” color. Consult the ILP depiction for “fair color to determine which of these color descriptions apply. Record this information on the work record and in 

the “Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than 

U.S. No. 2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 68

PARDINA FAIR COLOR (NON-UNIFORM)

Portion for Analysis: 60 grams

Lentils, after the removal of dockage, defective lentils and foreign material that are reasonably uniform in appearance and have an overall color equal to or better than depicted (but less than good) 

are considered Fair Color. Lentils whose appearance does not meet this minimum color requirement are considered to be of “poor” color. Record this information on the work record and in the 

“Remarks” section of the certificate. Lentils that are “fair” in color shall grade no higher than U.S. 

No.2. Lentils that are “poor” in color shall grade no higher than U.S. No. 3.

Lentils

January 2011
Visual Reference Images

Graded Commodities Page 69

RICE

Definition of rice

Rough Rice: Rice (Oryza sativa L.) which consists of 50 percent or more of paddy kernels of rice.

Brown Rice: Rice (Oryza sativa L.) which consists of more than 50.0 percent of kernels of brown 

rice, and which is intended for processing to milled rice.

Milled Rice: Whole or broken kernels of rice (Oryza sativa L.) from which the hulls and at least the 

outer bran layers have been removed and which contain not more than 10.0 percent of seeds, 

paddy kernels, or foreign material, either singly or combined.

Rice
Visual Reference Images

Graded Commodities Page 70

Whole or broken kernels of rice which, in cross-section, contain an opaque white or “chalk-like” 

area that encompasses one-half or more of the exposed portion.

Illustration shows from left to right:

Kernel A: Whole kernel (suspect)

Kernel B: Cross-section (confirmed)

NOTE: Kernel (B) provides an example of what constitutes a chalky kernel and is not intended to 

represent any visual standard.

Rice

February 2013

CHALKY KERNELS

Portion for Analysis: Not less than 25 grams

A B
Visual Reference Images

Graded Commodities Page 71

Whole or broken kernels of rice that are distinctly discolored to the minimum color intensity illustrated. There is no minimum coverage requirement.

NOTE: Any parboiled rice kernels in non-parboiled rice is damage.

DAMAGE BY HEAT (STAIN)

Portion for Analysis: Not less than 25 grams

Rice

July 2012
Visual Reference Images

Graded Commodities Page 72

Whole and broken kernels of rice which have been discolored to the minimum color intensity and 

coverage shown are considered heat damaged.

Illustration shows from left to right:

Kernel A: Minimum color intensity.

Kernel B: Minimum area of coverage around germ area (collar and tip). The same surface area 

coverage requirement also applies to other parts of the rice kernel.

HEAT DAMAGE

Portion for Analysis: Not less than 500 grams

A B

Rice

July 2012
Visual Reference Images

Graded Commodities Page 73

Whole or broken kernels of rice that are not damaged, but have a light discoloration (STAIN) equal 

to or greater than shown on top kernel. There is no minimum coverage requirement.

Illustration shows from left to right:

Kernel A: Lightly stained kernel.

Kernel B: Unstained kernel.

CERTIFICATION: This lot contains ___% lightly stained kernels. Lightly stained kernels are not 

considered damaged and are not in the damage results.

LIGHTLY STAINED (NOT DAMAGE)

Portion for Analysis: Not less than 25 grams

A B

Rice

July 2012
Visual Reference Images

Graded Commodities Page 74

Whole of broken seeds of Echinochloa Crusagalli (commonly referred to as Barnyard Grass, Watergrass, and Japanese Millet).

NON-OBJECTIONABLE SEEDS

Portion for Analysis: Not less than 25 grams for Brewers Milled Rice. All other determinations 500 

grams.

Rice

July 2012
Visual Reference Images

Graded Commodities Page 75

Whole or broken seeds of plants other than rice and Echinochloa crusgalli (commonly known asBarnyard Grass, Watergrass, and Japanese Millet).

NOTE: Not inclusive of all seeds.

OBJECTIONABLE SEEDS

Portion for Analysis: Not less than 25 grams for Brewers Milled Rice. All other determinations 500 

grams.

Rice

July 2012
Visual Reference Images

Graded Commodities Page 76

Whole or broken kernels damaged by insects or other means.

Illustration shows from left to right:

Kernel A: If the color intensity is equal to or greater than shown, the kernel is distinctly damaged.

Kernel B: If the damaged area is equal to or greater than the area shown, the color intensity will 

determine distinctly damaged.

Kernel C: Shows a stain spot.

PECKY KERNELS DAMAGE

Portion for Analysis: Not less than 25 grams

A B C

Rice

July 2012
Visual Reference Images

Graded Commodities Page 77

Brown rice kernels infected with smut equal to or greater than shown are considered damage.

When a determination for the special grade “smutty” is necessary, apply the above depiction to determine the percent of kernels “distinctly infected by smut”.

SMUT DAMAGE

Portion for Analysis: Not less than 15 grams

Rice

July 2012
Visual Reference Images

Graded Commodities Page 78

Whole or broken kernels with any discernible discoloration caused by water, insect, or other 

means shall be damaged.

Illustration shows from left to right

Kernel A: Shows a water spot (ring).

Kernel B: Shows a stain spot.

Kernel C: Shows an insect peck spot.

WATER, STAIN & PECK DAMAGED 

(GLUTINOUS RICE)

Portion for Analysis: Not less than 25 grams

A B C

Rice

July 2012
Visual Reference Images

Graded Commodities Page 79

WHITE

Portion for Analysis: sample as a whole

EXPLANATION: To Qualify for a U.S. No. 1 grade designation, milled rice must appear white or 

creamy in color.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 80

CREAMY

Portion for Analysis: sample as a whole

EXPLANATION: To Qualify for a U.S. No. 1 grade designation, milled rice must appear white or 

creamy in color.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 81

DARK GRAY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is dark gray in color shall be graded not higher than U.S. No. 5.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 82

GRAY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is gray in color shall be graded not higher than U.S. No. 4.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 83

LIGHT GRAY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is light gray in color shall be graded not higher than U.S. No. 3.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 84

SLIGHTLY GRAY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is slightly gray in color shall be graded not higher than U.S. No. 2.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 85

ROSY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is rosy in color shall be graded not higher than U.S. No. 5.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 86

SLIGHTLY ROSY

Portion for Analysis: sample as a whole

EXPLANATION: Milled rice that is slightly gray in color shall be graded not higher than U.S. No. 2.

Rice

July 2009
Visual Reference Images

Graded Commodities Page 87

HARD MILLED

Portion for Analysis: sample as a whole

EXPLANATION: Milling degree is one of several inspection criteria used to determine the quality 

of milled rice. To ensure consistency in the application/characterization of milling degree, a series 

of Visual Reference Images (VRI) were established to assist inspectors in differentiating between 

the various milling degrees referenced in the standards. Milled rice whose appearance does not 

meet this minimum milling degree requirement is considered “well milled,” “reasonably well milled” 

or “under milled”. Consult the VRI depiction for “well milled” or “reasonably well milled” to determine which of these milling degree descriptions apply.

Rice

February 2010
Visual Reference Images

Graded Commodities Page 88

WELL MILLED

Portion for Analysis: sample as a whole

EXPLANATION: Milling degree is one of several inspection criteria used to determine the quality 

of milled rice. To ensure consistency in the application/characterization of milling degree, a series 

of Visual Reference Images (VRI) were established to assist inspectors in differentiating between 

the various milling degrees referenced in the standards. Milled rice whose appearance does not 

meet this minimum milling degree requirement is considered “reasonably well milled” or “under 

milled”. Consult the VRI depiction for “reasonably well milled” to determine which of these milling 

degree descriptions apply.

Rice

February 2010
Visual Reference Images

Graded Commodities Page 89

REASONABLY WELL MILLED

Portion for Analysis: sample as a whole

EXPLANATION: Milling degree is one of several inspection criteria used to determine the quality 

of milled rice. To ensure consistency in the application/characterization of milling degree, a series 

of Visual Reference Images (VRI) were established to assist inspectors in differentiating between 

the various milling degrees referenced in the standards. Milled rice whose appearance does not 

meet this minimum milling degree requirement is considered “under-milled”.

Rice

February 2010
Visual Reference Images

Other Factors Page 1

January 2015

OTHER FACTORS
CONTENTS

OTHER FACTORS

ANIMAL FILTH .................................................................................................................................3

CASTOR BEANS .............................................................................................................................4

CHESS .............................................................................................................................................5

COB JOINT ......................................................................................................................................6

COCKLEBUR ...................................................................................................................................7

COTTON SEED................................................................................................................................8

CROTALARIA & VELVET LEAF SEEDS ......................................................................................... 9

CULTIVATED BUCKWHEAT .......................................................................................................... 10

EINKORN ....................................................................................................................................... 11

EMMER ..........................................................................................................................................12

ERGOT...........................................................................................................................................13

FERTILIZER (FSUB) ......................................................................................................................14

FLINT & DENT CORN ....................................................................................................................15

GARLIC BULBS .............................................................................................................................16

GUAR .............................................................................................................................................17

HULLESS BARLEY ........................................................................................................................18

POLISH WHEAT .............................................................................................................................19

POULARD WHEAT ........................................................................................................................20

RAGWEED SEED ..........................................................................................................................21

RICE TYPES ..................................................................................................................................22

SAFFLOWER SEED ......................................................................................................................23

SCLEROTINIA ...............................................................................................................................24

SMUT BALLS .................................................................................................................................25

SPELT ............................................................................................................................................26

SUNFLOWER SEED ......................................................................................................................27

SWEET CORN & POPCORN ....................................................................................................... 28

TRITICALE .....................................................................................................................................29

WILD BROME GRASS SEEDS...................................................................................................... 30

WILD BUCKWHEAT AND SIMILAR SEEDS .................................................................................. 31

WILD OATS ....................................................................................................................................32
Visual Reference Images

Other Factors Page 3

January 2015

TOP ROW: Rodent pellets

2nd ROW: Bird droppings

3rd ROW: Insect excreta are NOT considered filth but are included in Foreign Material.

ANIMAL FILTH

Portion for Analysis: Approximately 1000 grams of original sample
Visual Reference Images

Other Factors Page 4

January 2015

Multi-colored bean-like seed of the castor oil plant.

This seed is highly toxic to animals and humans and is not safe to feed until processed.

CASTOR BEANS

Portion for Analysis: Sample as a whole
Visual Reference Images

Other Factors Page 5

January 2015

A weed seed from any of several varieties of brome grass and generally found in wheat fields.

CHESS

Portion for Analysis: Approximately 50 grams
Visual Reference Images

Other Factors Page 6

January 2015

Cob or pieces of cobs from the wheat rachis--that part of the plant where the kernel attaches to 

the head.

COB JOINT

Portion for Analysis: 50 grams (Dockage -free wheat)
Visual Reference Images

Other Factors Page 7

January 2015

Seed capsules of the Cocklebur plant (Xanthium pensylvanicum) commonly appearing in grain.

Cockleburs are toxic and have been known to poison livestock.

COCKLEBUR

Portion for Analysis: Sample as a whole
Visual Reference Images

Other Factors Page 8

January 2015

A seed from the cotton plant. The seed is approximately 3/8 inch long and 3/16 inch wide. It is covered by a soft fibrous white substance. Sometimes the seed will appear blackish and fiberless (no 

cotton adhering to the seed).

COTTON SEED

Portion for Analysis: As requested by applicant
Visual Reference Images

Other Factors Page 9

January 2015

TOP: Crotalaia seeds of various colors that are generally kidney or boxing glove shaped.

CENTER: Dried crotalaria seed pod.

BOTTOM: Non-toxic velvet leaf weed seeds of similar size and shape to crotalaria but with a dull 

rough appearance.

NOTE: Do not confuse non-toxic velvet leaf seeds with toxic crotalaria seeds.

CROTALARIA & VELVET LEAF SEEDS

Portion for Analysis: 1000 grams of original sample
Visual Reference Images

Other Factors Page 10

January 2015

A triangular-shaped kernel of cultivated buckwheat.

NOTE: Similar in shape but much larger in size than wild buckwheat.

CULTIVATED BUCKWHEAT

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 11

January 2015

A pale reddish, slender kernel of a species of wheat--often called “one-grain wheat”--characterized 

by a taper on the brush end of the kernel.

EINKORN

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 12

January 2015

A reddish, slender kernel of a species of wheat--usually remaining in the glume after threshing--characterized by a small germ and a heavy brush.

EMMER

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 13

January 2015

A fungus disease causing the grains to be replaced by dark-colored growths.

NOTE: Consult the Grain Inspection Manual for its grading function in each grain.

ERGOT

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 14

January 2015

Grain containing four or more pieces of material suspected of being commercial fertilizer (FSUB), 

shall be graded Sample Grade or distinctly low quality as the case may be.

NOTE: Commercial fertilizer varies from fine granular material to larger pellets than shown and 

therefore, are not limited to the types shown.

FERTILIZER (FSUB)

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 15

January 2015

Flint corn (TOP) is a hard, glossy looking, and more rounded kernel and may have a slight depression (but not dent) in the crown. Dent corn (BOTTOM) is a softer textured kernel and normally has 

a dent in the crown

NOTE: Do not confuse end kernels of dent corn with flint corn. End kernels of dent corn without a 

dent in the crown are shaped similarly to flint corn.

FLINT & DENT CORN

Portion for Analysis: Approximately 250 grams
Visual Reference Images

Other Factors Page 16

January 2015

TOP: Dry or partially dry garlic bulblets which have lost all or part of the 

husks and bulblets with cracked or broken husks.

BOTTOM: Green garlic bulblets which have all the husks intact and which 

show no cracks or breaks.

GARLIC BULBS

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 17

January 2015

A generally round but wrinkled or dented and relatively small bean of a legume plant and with coloration ranging from dull white to black.

GUAR

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 18

January 2015

A kernel or pieces of kernels of barley--usually spring-grown Six-rowed Barley with a short and 

plump appearance and to which the palea and lemma (Hulls) do not adhere or adhere loosely.

HULLESS BARLEY

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 19

January 2015

A kernel or piece of a kernel of wheat which is very long, narrow, and flinty.

NOTE: Do not confuse with Durum Wheat.

POLISH WHEAT

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 20

January 2015

A kernel or piece of a kernel of wheat which is short, humped, and egg shaped.

NOTE: Do not confuse with White Wheat.

POULARD WHEAT

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 21

January 2015

TOP: Giant ragweed seed (Ambrosia artemisiifolia)

BOTTOM: Common ragweed seed (Ambrosia trifida L.)

RAGWEED SEED

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 22

January 2015

TOP ROW (From left to right): Kernels of short, medium, and long grain Rough Rice (Paddy Rice).

2nd ROW (From left to right): Kernels of short, medium, and long grain Brown Rice for Processing.

 

3rd ROW (From left to right): Kernels of short, medium, and long grain Milled Rice.

BOTTOM ROW: Red Rice

RICE TYPES

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 23

January 2015

A mostly white but occasionally gray colored seed from the Safflower plant and used primarily for 

its oil content.

SAFFLOWER SEED

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 24

January 2015

The fungus Sclerotinia Sclerotiorum causes a stem disease (stem rot) in soybeans which results in large black growths (Sclerotia) of the stem and pods. The growths may resemble ergot in 

shape, possess the same type of dark striated exterior and has a CREAMY white inner tissue.

The inner tissue of Sclerotinia Sclerotiorum has a light white inner tissue.

The inner tissue of ergot has a light tinge of purple.

SCLEROTINIA

Portion for Analysis: Approximately 1,000 grams
Visual Reference Images

Other Factors Page 25

January 2015

A black ball-shaped spore containing body caused by plant disease. These balls frequently break 

into smaller pieces or into a fine black powder.

SMUT BALLS

Portion for Analysis: Not less than 250 grams cut from dockage-free 

“work” sample
Visual Reference Images

Other Factors Page 26

January 2015

A black (some specialty varieties may be gray), thin-hulled, fairly large sized seed of the oil-producing variety of sunflower plant (bottom) or a black and white striped, thick-hulled, seed of the 

non-oil variety of sunflowers (top).

SPELT

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 27

January 2015

A black (some specialty varieties may be gray), thin-hulled, fairly large sized seed of the oil-producing variety of sunflower plant (bottom) or a black and white striped, thick-hulled, seed of the 

non-oil variety of sunflowers (top).

SUNFLOWER SEED

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 28

January 2015

Typical kernels of Sweet corn (top) and Popcorn (bottom), both of which function as foreign material.

SWEET CORN & POPCORN

Portion for Analysis: Sample as a Whole
Visual Reference Images

Other Factors Page 29

January 2015

Kernels of pieces of kernels of triticale -- a hybrid cross between wheat and rye -- with a very pronounced shriveled appearance.

TRITICALE

Portion for Analysis: Varies with type of grain
Visual Reference Images

Other Factors Page 30

January 2015

Seeds distinguishable by harsh awns of Brome grasses.

WILD BROME GRASS SEEDS

Portion for Analysis: 1000 grams dockage free
Visual Reference Images

Other Factors Page 31

January 2015

Triangular-shaped hulled and unhulled wild buckwheat (TOP) with seeds of similar size and/or 

shape, such as yellow foxtail (BOTTOM RIGHT) and millet (BOTTOM LEFT).

WILD BUCKWHEAT AND SIMILAR SEEDS

Portion for Analysis: Approximately 50 grams
Visual Reference Images

Other Factors Page 32

January 2015

Wild oats of various colors are usually slender kernels with twisted awns (sucker mouths) and 

basal hairs or bristles on the germ end of the kernel.

WILD OATS

Portion for Analysis: Varies with type of grain
Visual Reference Images

Insects Page 1

January 2015

INSECTS
CONTENTS

INSECTS

ANGOUIMOIS GRAIN MOTH ......................................................................................................... 3

ANSIOPTEROMALUS CALANDRAE............................................................................................... 4

AUSTRALIAN SPIDER BEETLE ...................................................................................................... 5

BRACON HEBETOR (Parasitoid) .................................................................................................... 6

CADELLE .........................................................................................................................................7

CARPET BEETLE ............................................................................................................................8

BLACK CARPET BEETLE ...............................................................................................................9

CIGARETTE BEETLE ....................................................................................................................10

DRIED BEAN BEETLE ................................................................................................................... 11

DRUGSTORE BEETLE ..................................................................................................................12

FLAT GRAIN BEETLE ....................................................................................................................13

FLOUR MITE..................................................................................................................................14

GRANARY WEEVIL .......................................................................................................................15

INDIAN MEAL MOTH .....................................................................................................................16

KHAPRA BEETLE ..........................................................................................................................17

LARGER GRAIN BORER...............................................................................................................18

LESSER GRAIN BORER ...............................................................................................................19

MAIZE WEEVIL ..............................................................................................................................20

MEDITERRANEAN FLOUR (MILL) MOTH .................................................................................... 21

PSOCIDS .......................................................................................................................................22

RED AND GRAY SUNFLOWER WEEVIL ...................................................................................... 23

RED/CONFUSED FLOUR BEETLE ............................................................................................... 24

RICE MOTH ...................................................................................................................................25

RICE WEEVIL ...............................................................................................................................26

RUSTY GRAIN BEETLE ...............................................................................................................27

SAW-TOOTHED GRAIN BEETLE .................................................................................................. 28

TROPICAL WAREHOUSE (ALMOND) MOTH ............................................................................... 29

VETCH BRUCHID ..........................................................................................................................30

WAREHOUSE, COCOA, OR TOBACCO MOTH ........................................................................... 31

WAREHOUSE PIRATE BUG .......................................................................................................... 32

YELLOW AND DARK MEAL WORM BEETLE ............................................................................... 33
Visual Reference Images

Insects Page 3

January 2015

ANGOUIMOIS GRAIN MOTH

Sitotroga cerealella (OLIVIER)

A moth with a wing expanse of 13-19 mm and a length of 6-9 mm. The forewings are clay-yellow 

and without markings; the rear wings are grey. The rear edges of the forewings and rear wings 

have long fringes.

A primary pest of grain, which may be attacked in the field, although most damage occurs in storage. It attacks all types of grains, particularly corn and wheat. Badly infested grain has a sickening 

smell and taste that makes it unpalatable.

The larvae damages grain, pulses, cocoa beans and other seeds. It is the only moth species 

which lives entirely inside the kernels.
Visual Reference Images

Insects Page 4

January 2015

ANSIOPTEROMALUS CALANDRAE

Anisopteromalus calandrae (Howard)

Anisopteromalus calandrae wasps are beneficial insects that are important natural enemies of Sitophilus weevils. The species is reared in commercial insectaries for release in grain bins.

The females of the parasitic wasp Anisopteromalus calandrae actively search for and parasitize 

hidden larvae of various beetles infesting stored products and kills them.

Because this wasp successfully withstands higher dosages of pesticide than the weevils it preys 

upon, it is extremely useful in storage systems known or suspected to contain residual pesticides.

Not injurious to stored grain.
Visual Reference Images

Insects Page 5

January 2015

AUSTRALIAN SPIDER BEETLE

Ptinus tectus (Boield)

An oval beetle of 2.5-4 mm length, sharply waisted between neck shield and abdomen; dark 

brown, with flat-lying yellowish-brown hairs; the wing covers have fine lines of dots and no patches. They have long antennae which are segmented and positioned between the eyes, a waist like 

constriction at the base of the thorax and six long thin legs.

The larvae are yellowish-white, grub-like, have a brown head and sparse hair growth, and grow to 

5-7 mm length.

Originally only found in Australia, now practically world-wide.The beetles and larvae are omnivorous and attack grain and grain products, pulses, rice, dried fruit, cocoa, spices, herbs and animal 

products such as fish meal and casein.
Visual Reference Images

Insects Page 6

January 2015

BRACON HEBETOR (Parasitoid)

Bracon hebetor

A Bracon hebetor is a minute Braconidae wasp that is an internal parasite to the caterpillar stage 

of Plodia interpunctella, the Indian meal moth, in the late larval stage of the mediterranian flour 

moth and the almond moth.

Females paralyze and lay eggs in late instar moth larvae. Each female produces about 100 eggs. 

On the average, eight larvae develop in one host.

Not injurious to stored grain.
Visual Reference Images

Insects Page 7

January 2015

CADELLE

Tenebroides mauritanicus (LINNÉ)

A slim, flat, 6-11 mm-long beetle, dark brown to black; ventral side, antennae and legs are redbrown. A particular feature is the waisting between wing covers and neck shield, whose outer front 

corners extend toward the head.

A serious pest in the tropics, found in mills, silos, and warehouses, on grain, mill products, and 

feeds. Irregular borings are found in kernels; germs are preferred.

The dirty-white larva, has a black head, behind this a black shield, two black hooks at the end of 

the body and long body hairs.
Visual Reference Images

Insects Page 8

January 2015

CARPET BEETLE

Anthrenus scrophulariae (L.)

A 3-5 mm long beetleof striking coloration. Wing covers and neck shield have black scales with a 

white, wavy design. The wing seam, margins and parts of the neck shield have marked red scales. 

The olive brown larvae have black-brown hairs and grow to a length of 6 mm.

Beetles and larvae are found outside as well as inside. The eggs are deposited preferably on animal substances. The life cycle takes approximately 6 months, depending on climatic conditions. 

The larvae are found in woolen goods, rugs, upholstered furniture, feathers, etc. Through mass 

infestation they can cause great damage.
Visual Reference Images

Insects Page 9

January 2015

BLACK CARPET BEETLE

Attagenus unicolor (Brahm)

A 2.8 to 5 mm long beetle, black to reddish brown and covered with short, sparse pubescence. 

The first segment of the tarsi of the hind legs is much shorter than the second segment. The last 

antennal segment of the male is twice as long as that of the female.

The larvae of the black carpet beetle, which may reach 12.7 mm in length, are very different from 

other carpet beetles’ larvae. They are elongate, carrot-shaped, golden to chocolate brown, and 

have a tuft of very long, curled, golden-brown hair at the tail end of their body.

Damage to materials can be blamed on the larval stage of this fabric pest. Known as general feeders carpet beetles feed on animal and plant substances such as wool, fur, feathers, hair, hides, 

horns, silk, velvet, felts and bone as well as seeds, grain, cereals, cake mixes, red pepper, rye 

meal and flour. Other substances include powdered milk, dog and cat food, leather, book bindings, dead insects, bird and rodent nests, and even cotton, linen, rayon, and jute, especially when 

stained with spilled food and animal excreta.

The black carpet beetle is found throughout the United States, Canada, and Mexico.
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Insects Page 10

January 2015

CIGARETTE BEETLE

Lasioderma serricorne (F.)

A 2-4 mm long, squat beetle, almost hemispherical, reddish-brown and covered with fine hairs; the 

head is hidden under the domed neck shield; the wing covers have no markings. The antennae 

are saw-like; the segments are practically identical. The larva is very hairy and grows to a length 

of up to 4 mm.

They are frequently carried from warmer areas to temperate zones, where they can only survive in 

warm storages. Attacks not only leaf and processed tobacco but also a large number of other dry 

vegetable products such as herbs, oilseed cake, rice, cocoa, groundnuts, figs, dates, paprika, etc. 

Practically all damage is done by the larvae.
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Insects Page 11

January 2015

DRIED BEAN BEETLE

Acanthoscelides obtectus

Bean weevils are 3-5mm long, yellow-green to olive, mottled with darker brown and grey. The end 

of the abdomen is is yellow-red. The white larvae are hairy and grow to a length of 4mm.

Bean weevils, unlike pea weevils, develop on the mature beans in the field and are able to develop in storage. They occur worldwide, but are most 

common in subtropical areas.

They can develop on a range of seeds, from cowpea, broad bean, kidney bean, chick pea, and 

wild pea. The female lays 40-50 eggs loosely between the beans and in the ripening pods in the 

field. The larvae develops in the bean. Before pupation the larvae prepares a circular exit hole 

which remains covered only by the skin of the bean (window).
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Insects Page 12

January 2015

DRUGSTORE BEETLE

Stegobium paniceum (L.) (Sitodrepa panicea L.)

A 2-4 mm long beetle, of reddish-brown color, with fine hairs on its oval body. The head is hidden 

under the uniformly-domed neck shield; the wing covers are finely patterned with lines of dots; the 

last three antennal segments are particularly long. The larvae grow to a length of 5 mm.

They have a worldwide distribution and can be more commonly found in warmer climates. They 

are similar in appearance to the Cigarette beetle, but are slightly larger. Additionally, Drugstore 

beetles have antennae ending in 3-segmented clubs, while Cigarette beetles have serrated antennae (notched like teeth of a saw). The Drugstore beetle also has grooves running longitudinally 

along the elytra, whereas the Cigarette beetle is smooth.

Their larvae are small, white grubs, and are responsible for most of the amage that this species 

can cause. As their name suggests, Drugstore beetles have a tendency to feed on pharmacological products, including prescription drugs. The beetles and larvae are dangerous pests in the dried 

fruit industry. But they also infest oilseeds, dried vegetables and herbs.
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Insects Page 13

January 2015

FLAT GRAIN BEETLE

Cryptolestes sp. (GANGLBAUER) = Laemophloeus (DEJEAN)

A small Flattened, oblong, reddish-brown beetle of 2 mm length, with elongate antennae about 

two-thirds as long as the body.

Prefers grain and grain products but damages also many foodstuffs and animal feeds.

This insect is not a primary pest of stored grain, and the adult is unable to survive in sound uninjured grain. It follows up the attack of more vigorous grain pests and infests grain and meal that 

are in poor condition.
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Insects Page 14

January 2015

FLOUR MITE

Tyroglyphus farinae (Linné)

Flour or grain mites are pale, pearly or grayish white, with legs varying in color from pale yellow 

to reddish-brown. Each leg has one claw at the end. As with all mites, they are smooth, wingless, 

soft-bodied creatures. The males are from 0.3 to 0.4 mm long, and the female is from 0.3 to 0.6 

mm. The males have enlarged forelegs which bear a thick spine on the ventral side. These two 

characters can be used to separate Acarus sp. from other genera.

Juvenile mites are similar in appearance to the adults. The first or larval stage has only six legs. 

However, when they molt into the nymphal stage, they have eight legs like the adults. Mite eggs 

are oval, smooth, white, and are 0.12 mm long.

Grain mites are pests that can feed on a variety of processed or finely ground grains, wheat germ, 

yeast, cheese, powdered milk, flour, or mold spores. Grain mites primarily attack the germ. However, they will feed on other parts of the kernel, as well as mold growing on the grain. These mites 

are 

responsible for the spread of various fungal spores throughout a grain mass and into adjoining 

bins. When present in large numbers, the flour or grain mites promote sweating and impart a disagreeable odor to the grain.
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Insects Page 15

January 2015

GRANARY WEEVIL

Sitophilus granarius (LINNÉ)

A weevil of 3-5 mm length; black-brown (red-brown shortly after hatching); the head ends in a 

slightly curved proboscis; the neck shield has depressed markings and is almost as long as the 

longitudinally-grooved wing covers.

The granary weevil is the main stored grain pest in countries of the temperate zones. Damage is 

caused primarily by the larvae but also by the adults.

Prefers wheat and rye, but also feeds on corn, barley, millet, rice, and 

buckwheat. After mass infestation the grain becomes damp and warm 

leading to infestation of secondary pests and mold.
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Insects Page 16

January 2015

INDIAN MEAL MOTH

Plodia interpunctella (HÜBNER)

A moth with a wing expanse of 14-20 mm. When at rest with closed wings, it is 8-10 mm long. The 

outer halves of the forewings are bronzy; the inner halves light grey to ochre yellow. The caterpillars are yellowish white, 

some-times reddish or greenish, with a brown head; they grow to a length of 17 mm.

Found in warehouses, silos, mills and food processing plants they infest a large variety of dry vegetable products.

Feeds on dried fruit, nuts, almonds, nougat, and other chocolate fillings but also on grain, grain 

products, confectionary and drugs.
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Insects Page 17

January 2015

KHAPRA BEETLE

Trogoderma granarium (EVERTS)

An oval beetle 2-3 mm long, dark brown with smudgy yellowish-brown and reddish-brown transverse strips on the wing covers and covered with fine hairs.

The yellowish-brown, spindle-shaped larvae grow to a length of up to 5 mm. They have thick, reddish-brown hairs, with characteristic bunches of tail hairs growing out of the rear end. They have 

barbed arrow-hairs with which they adhere easily to sacks and transport containers and are thus 

widely disseminated. They can exist without feeding for up to 3 years.

The larvae is a very serious stored product pest but the beetle itself does no damage. It is found in 

warehouses, silos, mills, breweries, and malt plants. It attacks all types of grain, malt, cereal products, and pulses. Grain kernels are often hollowed out until only the husk remains.
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Insects Page 18

January 2015

LARGER GRAIN BORER

Prostephanus truncatus

A beetle 3 to 4.5 mm long and dark brown in colour. It has a cylindrical body shape, when viewed 

from above the rear of the insect is square shaped. The thorax bears rows of teeth on its upper 

front edge and the head is turned down underneath the thorax so that it cannot be seen from 

above.

The larger grain borer usually is restricted to corn (maize) and does not commonly occur north of 

Mexico. The insect is larger and darker in color than the lesser grain borer.

The larger grain borer is a serious pest of stored maize and will attack maize on the cob, both before and after harvest. Adults bore into the maize husks, cobs or grain, making neat round holes 

and tunnelling extensively producing large quantities of grain dust as they tunnel. The adults prefer grain on cobs to shelled grain.

Eggs are laid in tunnels and chambers bored by the females in the food source. Larvae hatch from 

the eggs after three to seven days. The larvae are white, fleshy and sparsely covered with hairs 

and have three pairs of legs. They develop within the grain or in the flour that accumulates by the 

feeding action of the adults. They pupate inside the food source.
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Insects Page 19

January 2015

LESSER GRAIN BORER

Rhizopertha dominica (FABRICIUS)

A beetle of 2-3 mm length, red-brown to black-brown, slim, cylindrical in body. The hood shaped, 

rounded neck shield extends beyond the head; the spots on the shield gradually become smaller 

towards the rear. The larvae are white, similar to grubs, and have brown head capsules. Both larvae and 

beetles bore into the grain.

The lessor grain borer mainly attacks wheat, rye, corn, rice and millet. Also attacked are beans, 

lentils, and chick-peas.

The eggs are deposited on the outside of the kernels. Badly infested wheat takes on a honey-like 

odor. Also attacks whole kernels as a primary pest. 

Irregularly-shaped boreholes are made and the flour produced by boring 

appears on the surface. The larvae bore their way into kernels which they only leave again as 

adult beetles.
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Insects Page 20

January 2015

MAIZE WEEVIL

Sitophilus zeamais

The maize weevil is a small snout beetle about 2-3mm in length. It varies from dull red-brown 

to nearly black and is usually marked on the back with four light reddish or yellowish spots. It is 

slightly larger than the rice weevil and has more distinct colored spots on the forewings.

The maize weevil has fully developed wings beneath its wing covers and can fly readily. It is a 

stronger flier than the rice weevil allowing it to distribute itself more easily. Its endemic in tropical 

and temperate, where maize is grown.

The thorax is densely pitted with somewhat irregularly shaped punctures, except for a smooth narrow strip extending down the middle of the dorsal (top) side.

An egg hatches in a few days into a soft, white, legless, fleshly larvae, which are approximately 4 

mm, in length. They eat the internal contents of the maize while developing, which takes approximately 18 to 23 days. At this point, the larvae become pupae, and they begin the transformation 

into the adult weevil form. During this process, the pupae do not eat or move.The rate of 

development is slightly slower for the maize weevil than for the rice weevil. A minimum of thirty 

days is required for passing through the egg, larval and pupal stages.
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Insects Page 21

January 2015

MEDITERRANEAN FLOUR (MILL) MOTH

Ephestia (Anagasta) kuehniella Zell

A pale-gray moth from 6-12mm long, with a wingspread of 20-22mm. The wings are marked with 

two indistinct, black zigzag lines. The hind wings are a dirty white. This moth is easily recognized 

by its characteristic pose when resting. When at rest, the moth extends the forelegs which raises 

the head and gives the body a sloping appearance.

The Mediterranean Flour Moth is somewhat larger than the Indian Meal Moth. Development and 

damage is similar to the Indian meal moth, except the larvae live and feed in small silken tubes 

they spin.

Although flour is the favorite food, grains, bran, breakfast foods and pollen in beehives are also attacked. The webbing and matting of the larvae often cause the greatest amount of damage by this 

insect, whether it is contaminating foods in the home or clogging industrial machinery.
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Insects Page 22

January 2015

PSOCIDS

Psocids (SO-sids)

Soft bodied insects, less than 4 mm long with long, slender antennae and chewing mouthparts. 

They may have four wings or be wingless. They are generally gray or brown in color. Psocids are 

readily identified (under magnification) by the presence of a large, conspicuous clypeus (nose). 

Psocids live outdoors and have wings for the most part. They can be found on tree bark, tree and 

shrub foliage, and under stones. This type is known as “bark lice.” Psocids can be found indoors, 

and this type is extremely tiny and difficult to see. They are often referred to as “book lice” since 

they are common around old books in damp locations (such as the basement). This type is also 

wingless.

The female psocid attaches up to one hundred sticky white eggs to food. The eggs hatch into 

nymphs and will go through several molts before becoming an adult. In optimum development 

conditions the life cycle can be completed in as little as eight weeks. The adults survive for around 

six months. Psocids need to live in moist areas since they feed primarily on microscopic molds.

Psocids do not usually feed directly upon human food, but they will when there has been mold 

or fungal development within the food itself. Psocids are often found within dry products such as 

flour, bagged nuts, milk powder, chocolate, yeast, and stored cereal grains. They may also be 

found on books, furnishings, walls, and newly plastered surfaces which are still damp.
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Insects Page 23

January 2015

RED AND GRAY SUNFLOWER WEEVIL

Red sunflower seed weevil (Smicronyx fulvus)

Gray sunflower seed weevil (Smicronyx sordidus)

The adults of red sunflower seed weevil are 12.5 to 3 mm long and are 

reddish-brown. The adults of gray sunflower seed weevil are slightly larger and gray in color. The 

larvae of both species are small, cream-colored, legless and C-shaped in appearance.The red 

seed weevil is the more common of the two weevils.

Newly emerged adults feed on the bracts of sunflower buds. When the 

sunflower head begins to bloom, the adults feed on the pollen, and as the seeds begin to fill, lay 

eggs within the seed.

The small, white, oval-shaped eggs hatch in approximately one week. Larvae consume the meat 

of the seed, causing the economic loss. Most seeds are only partially consumed or destroyed by 

the larvae and the damaged seeds have lower oil content than the undamaged seeds. The economic loss caused by the larval feeding includes the loss of both seed weight and oil content.

Larvae normally drop from the head to the soil after completing their 

development, but a small percentage may remain in the seed and be present in the harvested 

seed. If larvae drop from the seed, an exit hole is present on the side of the seed. The insect cannot survive in storage, and is not a stored product pest.
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Insects Page 24

January 2015

RED/CONFUSED FLOUR BEETLE

Tribolium castaneum (HERBST)

A slim beetle of 3-4 mm length, of uniform red-brown to black color. Beetles and larvae feed on 

a very wide variety of dry vegetable substances, such as, milled cereal products. A frequent mill 

pest; it can also attack undamaged wheat kernels.

Besides grain and grain products it infests foodstuffs and animal feeds of all kinds; also spices and 

drugs.

Badly infested flour has a sharp odor and turns brown; its baking properties are damaged.
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Insects Page 25

January 2015

RICE MOTH

Corcyra cephalonica (Stainton)

The rice moth is similar in size to the Indianmeal moth, but is much less common. The larvae are 

general feeders and prefer warm climates.

The adult moth has pale buff-brown forewings with 15-25mm ingspan the hindwings are almost 

transparent and uniform in color. The wing tips are rounded and tightly folded to the body when 

at rest. There are no distinctive markings on the wings, although veins may be slightly darkened. 

Adults do not feed and live for one to two weeks. Females lay from 100 to 200 eggs near food 

sources.

The larvae are dull white, with long fine hair and dark brown head. Larvae spin silken threads as 

they feed and web grains, debris and other particles into galleries in which they live and feed. 

When they are fully-grown, they form dense white cocoons to pupate. Pupae are usually found in 

food or they may be found between pallets and sacks. Adults emerge from pupae within four to 

eight weeks and repeat their life cycle.

The rice moth is one of the key pests of rice, cocoa, biscuits, pearl millet, sorghum and seeds. 

Larvae also contaminate foods by secreting silken threads that web together food particles, dusts 

and frass “debris or excrement produced by insects”. These will render infested products 

unaccepted for sale, manufacturing and consumption.
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Insects Page 26

January 2015

RICE WEEVIL

Sitophilus oryzae (LINNÉ)

Similar in appearance to the granary weevil but is smaller (2.3-3.5 mm long) and has reddish 

spots on the brown wing covers.

A dangerous stored grain pest in warmer climates; it infests all types of grain and is often found 

together with granary weevils.

The larvae can also develop in farinaceous products, buckwheat, peas, acorns, chestnuts, and 

cottonseed; the weevil also feeds on flour, hemp-seed, biscuits, waffles, white bread, and tobacco.
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Insects Page 27

January 2015

RUSTY GRAIN BEETLE

Cryptolestes ferrugineus

A 1.5-2 mm long beetle, flat, wing covers almost twice as long as wide, reddish-brown, head and 

neck shield relatively large; long, fine antennae.

Each female is capable of laying 200 to 500 eggs, which are deposited loosely on or among the 

grain kernels. The slim yellowish-white larvae have two amber projections at the tail end and are 

freely mobile and grow to 3-4 mm length. In feeding they penetrate the germ-end of wheat kernels 

where they pupate.

The rusty grain beetle is the most common insect pest of stored wheat in the United States and 

Canada. Adults and larvae feed mostly on the wheat germ and cause considerable damage.Heavy 

infestations of the insects also contribute to other damage by causing the grain to heat and spoil, 

and by spreading fungal spores in the stored grain.
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Insects Page 28

January 2015

SAW-TOOTHED GRAIN BEETLE

Oryzaephilus surinamensis (LINNÉ)

A slim beetle 2.5-3.5 mm long, dark brown; neck shield has two deep longitudinal grooves and 

six sharply-pointed projections on each side. The slim whitish-yellow larvae are freely mobile and 

grow to a length of 3.5-4 mm.

Found in warehouses, silos, mills, and food processing plants; it infests grain and grain products. 

In granaries, it is usually found as a secondary pest together with other grain pests but is occasionally found alone as the primary pest.
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Insects Page 29

January 2015

TROPICAL WAREHOUSE (ALMOND) MOTH

Cadra cautella (Walker)

A tropical or subtropical species which is frequently found on imported cargoes. The adult is 

7—9mm in length with a wingspan of 12—20mm. The upper forewing is dull grey- brown; straight 

dark inner band has broad pale band along inner edge; outer band is obscure.

The moths live for only two weeks, but during this period females may lay up to 250 eggs on the 

surface of the grain. The larvae are dirty-white and may be tinged brown or have purple spots. The 

larvae spin webs on the grain surface and consume kernels within the webbing.

Often linked with imported food cargoes. A particular problem in dried fruit and nuts, although this 

moth will attack cereals, oil seeds and chocolate products.
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Insects Page 30

January 2015

VETCH BRUCHID

Bruchus brachialus (Fahr)

The vetch bruchid is a bruchid seed weevil that attacks the seeds of several species of vetch 

plants. The weevil is common in Kentucky and the Carolinas where it can infest 90 percent of 

hairy vetch seeds, although little foliage damage occurs.

The adults overwinter in the host fields or in nearby areas where vetch is used for cover crop. After harvest, wheat can be planted. The vetch bruchid can be found in wheat harvested from these 

fields.

The insect has only one generation per year, cannot survive in storage, and is not a pest of wheat 

or stored products.
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Insects Page 31

January 2015

WAREHOUSE, COCOA, OR TOBACCO MOTH

Ephestia elutella (Huebner)

A moth with a wing span of 16 mm often found in warehouses and other areas where food or tobacco is stored. This species is closely related to the meal moth and is very common insect in 

tropical and temperate climates.

The adult moth has brownish grey forewings crossed with two light bands. The hindwings are paler and plain grey. The caterpillar is dark to start with, becoming yellow with a dark line down its 

back, and a dark brown head. It shelters in loose silk web amongst the food source. The pupae 

are light brown turning black before the adult emerges.

The Tobacco Moth caterpillar is a pest on stored products, especially cocoa beans and tobacco, 

but also infests nuts, dried fruit and cereals. Adult moths do not feed.

The female lays eggs on or near the products. The eggs hatch into larvae which feed on the product producing large webs of silk. The larvae move off the food to pupate in the storage packaging 

or in the storage structure.
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Insects Page 32

January 2015

WAREHOUSE PIRATE BUG

Warehouse Pirate Bug, Xylocoris flavipes (Reuter)

Larger Pirate Bug, Lycotcoris campestris

This 3mm long and dark brown beneficial insect is a general predator that is commonly found in 

grain storages. It looks like a small stink bug or boxelder bug.

The nymphs and adults of this beneficial insect prey on eggs, larvae, and pupae of many species 

of grain insects. Among its favorite prey are the larvae of Indianmeal moths. In addition to Indianmeal moths, it attacks and eats a varied menu, including Mediterranean flour moths, almond 

moths, red flour beetles, sawtooth grain beetles, and warehouse beetles.

The Pirate Bug is a beneficial insect that is often found in stored corn, but is not injurious to stored 

grain.
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Insects Page 33

January 2015

YELLOW AND DARK MEAL WORM BEETLE

Yellow Mealworm (Tenebrio molitor)

Dark Mealworm (Tenebrio obscurus)

The adult is a dark brown or black beetle about 12mm long. Its thorax is 

finely punctured, and its wing covers are longitudinally striated or grooved. Both yellow mealworms and dark mealworms have well-developed wings and are attracted to light. Yellow mealworm adults are shiny, dark-brown or black, whereas dark mealworm adults are dull, pitchy black.

Mealworms have a smooth, highly polished, shiny, elongate, hard, cylindrical (wormlike) body 

about 3mm thick and up to 32mm long at maturity. Young larvae are white, darkening with age. 

Larvae of yellow mealworms are honey-yellow, while dark mealworms are dark-brown.

Mealworms are among some of the largest insect pests of stored products. Their common names 

are derived from the color of the wireworm-like larvae. Both yellow and dark mealworms are in the 

genus Tenebrio, meaning 

“darkness,” owing to the nocturnal habits of the larvae. Believed to be of 

European descent, both insects are cosmopolitan, with the yellow mealworm more prevalent in 

the cooler northern states.

The larva can do serious injury to whole grains in storage for long periods. The majority of the 

damage is largely limited to contamination of the products by the worms and their waste products.
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Commodity image Library Page 1

Lentils

January 2015

COMMODITY IMAGE LIBRARY

COMMODITY

IMAGE

LIBRARY
CONTENTS

COMMODITY IMAGE LIBRARY

GRAINS

Barley ..............................................................................................................7

Two-Row Malted Barley ....................................................................................8

Six-Row Malted Barley ......................................................................................9

Black Barley.....................................................................................................10

Hullness Barley ...............................................................................................11

Cultivated Buckwheat ......................................................................................12

Yellow Dent Corn (Maize) ................................................................................13

White Dent Corn ..............................................................................................14

Blue Corn (Maize)............................................................................................15

Ornamental Corn (Maize) ................................................................................16

Popcorn ...........................................................................................................17

Sweet Corn Seed (Maize) ...............................................................................18

Einkorn ............................................................................................................19

Emmer ............................................................................................................20

Khorasan .........................................................................................................21

Millet ................................................................................................................22

White Oats .......................................................................................................23

Black Oats .......................................................................................................24

Grey Oats ........................................................................................................25

Red Oats .........................................................................................................26

Rough Rice .....................................................................................................27

Brown Rice ......................................................................................................28

Milled Rice .......................................................................................................29

Wild Rice .........................................................................................................30

Rye ..................................................................................................................31

Grain Sorghum ...............................................................................................32

White Grain Sorghum ......................................................................................33

Spelt ................................................................................................................34

Triticale ............................................................................................................35

Soft Red Winter Wheat ..................................................................................36
Hard Red Winter Wheat ..................................................................................37

Hard Red Spring Wheat ..................................................................................38

Soft White Wheat.............................................................................................39

Hard White Wheat ...........................................................................................40

Durum Wheat ..................................................................................................41

OILSEEDS 

Canola (Onyx) .................................................................................................43

Crambe ............................................................................................................44

Flaxseed (Brown) ............................................................................................45

Flaxseed (Golden) ...........................................................................................46

Brown Mustard Seed .......................................................................................47

Oriental Mustard Seed.....................................................................................48

Yellow Mustard Seed .......................................................................................49

Rapeseed ........................................................................................................50

Safflower..........................................................................................................51

Soybean (Small Type) .....................................................................................52

Soybean (Typical) ............................................................................................53

Soybean (Large) ..............................................................................................54

Sunflower Seed (Confectionery Type) .............................................................55

Sunflower Seed (Oil Type) ...............................................................................56

DRY BEANS

Adzuki Bean ....................................................................................................58

Alubia Beans ...................................................................................................59

Baby Lima Beans ............................................................................................60

Black Matte Bean ............................................................................................61

Black Beans.....................................................................................................62

Blackeye Pea (Beans) .....................................................................................63

Brown Speckled Lima Beans...........................................................................64

Calico Lima Beans...........................................................................................65

Cannellini Beans..............................................................................................66

Chickpeas (Garbanzo Beans) .........................................................................67

Split Chickpeas (Garbanzo Beans) .................................................................68

Chickpeas (Desi) .............................................................................................69
Chickpeas (Black Desi) ...................................................................................70

Chickpea (Green Desi Khana).........................................................................71

Chickpea (Kubuli Khana) .................................................................................72

Cowpea Beans ...............................................................................................73

Cranberry Beans .............................................................................................74

Fava Beans .....................................................................................................75

Flageolet Beans...............................................................................................76

Flat Small White Beans ..................................................................................77

Garden Beans .................................................................................................78

Great Northern Beans .....................................................................................79

Dark Red Kidney Beans ..................................................................................80

Light Red Kidney Beans ..................................................................................81

White Kidney Beans ........................................................................................82

Fordhook Lima Beans .....................................................................................83

Jackson Wonder Lima Beans ..........................................................................84

Large Lima Beans ...........................................................................................85

Thorogreen Lima Beans ..................................................................................86

Lupin Beans.....................................................................................................87

Large Lupin Beans ..........................................................................................88

Maicoba Beans ...............................................................................................89

Marrow Beans .................................................................................................90

Mung Bean ......................................................................................................91

Pea Beans .......................................................................................................92

Pink Beans ......................................................................................................93

Pinto Beans .....................................................................................................94

Small Red Beans .............................................................................................95

Small White Beans ..........................................................................................96

Swedish Brown Beans.....................................................................................97

Violet Blackeye Beans .....................................................................................98

Yelloweye Beans .............................................................................................99
DRY PEAS

Green Peas ...................................................................................................101

Green Split Peas ...........................................................................................102

Yellow Peas ...................................................................................................103

Yellow Split Peas ...........................................................................................104

Marrowfat Peas .............................................................................................105

Yellow Pod Peas ............................................................................................106

Brown Pod Peas ............................................................................................107

Austrian Winter Peas .....................................................................................108

Maple Field Peas ...........................................................................................109

LENTILS

Lentils (Athena) ............................................................................................. 111

Lentil (Beluga) ...............................................................................................112

Lentil (Blaze Red) ..........................................................................................113

Lentil (Brewer) ...............................................................................................114

Lentil (Crimson) .............................................................................................115

Lentil (Eston) .................................................................................................116

Lentil (French Green) ....................................................................................117

Lentil (Mason) ................................................................................................118

Lentil (Merrit) .................................................................................................119

Lentil (Milestone) ...........................................................................................120

Lentil (Morton) ...............................................................................................121

Lentil (Palouse) .............................................................................................122

Lentil (Pardina) ..............................................................................................123

Lentil (Pennel) ...............................................................................................124

Lentil (Redberry) ............................................................................................125

Lentil (Red Chief)...........................................................................................126

Lentil (Richlea)...............................................................................................127

Lentil (Robbins) .............................................................................................128

Lentil (Shasta) ...............................................................................................129
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Commodity image Library Page 6

Grains

January 2015

GRAINS
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Commodity image Library Page 7

Grains

January 2015

Barley (Hordeum vulgare) is a cereal grain, which serves as a major animal feed crop, with 

smaller amounts used for malting and in health food.

Barley is standardized under the U.S. Standards for Barley.

Barley
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Grains

January 2015

Malted Barley is barley that has been steeped, germinated, and kilned to prepare it for use in 

brewing. Malting converts insoluble starch to soluble starch, generates nutrients for yeast development, and reduces complex proteins.

There are two types of barley: two-rowed and six-rowed. Two-rowed barley develops two rows 

of kernels on the seed head. The kernels are plump, straight, symmetrical, and less tapered 

than six-rowed kernels. Two-rowed barley has less protein, more starch, lower enzyme content, 

and a slightly wrinkled, thinner husk than six-rowed barley.

Two-Row Malted Barley
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Grains

January 2015

Malted Barley is barley that has been steeped, germinated, and kilned to prepare it for use in 

brewing. Malting converts insoluble starch to soluble starch, generates nutrients for yeast development, and reduces complex proteins.

There are two types of barley: Two-rowed and Six-rowed. Six-rowed barley develops six rows 

of kernels on the seed head. Since the rows of kernels overlap, they twist as they grow. As a 

result, two-thirds of the kernels are irregularly shaped in appearance because of insufficient 

space for symmetrical development. The six-rowed barley skin is thicker, and the veins are 

usually more prominent than two-rowed barley. Six-rowed barley has more protein, less starch, 

and higher enzyme content than two-rowed barley.

Six-Row Malted Barley
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Grains

January 2015

Black Barley is also known as Purple Hull-less Barley is originally from Ethiopia This is actually the only grain that can go from field to table without being processed, because the gloom or 

bran layer stays attached to the kernel, and is edible.

Black Barley
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Grains

January 2015

Hulless barley also known as naked barley has a recessive gene which prevents the hulls 

(flowering glumes) from adhering to the seed.

Hullness Barley
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Grains

January 2015

Buckwheat seed is used as a source of food and feed. It is not a true cereal and is one of the 

very few plants, other than those of the Gramineae family, used for their starchy seed, which is 

processed as a meal or flour.

Cultivated Buckwheat
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Grains

January 2015

Yellow dent corn is produced primarily for animal feed and industrial uses such as ethanol, 

cooking oil, etc. Some hybrids with specific starch properties are also grown for food. Food 

corns are typically contracted and sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla chips, snack foods, and grits.

Dent corn is standardized under the U.S. Standards for Corn.

Yellow Dent Corn (Maize)
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Grains

January 2015

White food corn hybrids are dent corn with specific starch properties typically contracted and 

sold to dry-mill processors and used in alkaline cooking processes for making masa, tortilla 

chips, snack foods, and grits. White food grade has a limited wet milling use for food grade 

starch and paper uses.

Dent corn is standardized under the U.S. Standards for Corn.

White Dent Corn
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Grains

January 2015

Blue corn contains soft starch useful in the milling of specialty foods. Currently, these foods 

include tortillas, pancake mixes, cornbread mixes, corn chips, and cereal.

Blue corn is considered “corn of other colors” and classed as mixed corn under the U.S. Standards for Corn.

Blue Corn (Maize)
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Grains

January 2015

Ornamental corn also known as “Indian Corn” includes varieties of maize grown for ornamental 

use. For this purpose, variegated and colored leaf forms as well as those with colorful seeds 

are used.

Ornamental Corn is considered “corn of other colors” and classed as mixed corn under the 

U.S. Standards for Corn.

Ornamental Corn (Maize)
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Grains

January 2015

Popcorn or Popping Corn is a type of maize which explodes from the kernel and puffs up when 

heated. Special varieties are grown to give improved popping yield. Some wild types will pop, 

but the cultivated strain is Zea mays subsp. mays, which is a special kind of flint corn.

There are no U.S. Standards for popcorn and popcorn seed functions as foreign material under 

the U.S. Standards for Corn.

Popcorn
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Grains

January 2015

Sweet Corn is produced for human consumption as either a fresh or processed product.

There are no U.S. Standards for sweet corn and sweet corn seed functions as foreign material 

under the U.S. Standards for Corn.

Sweet Corn Seed (Maize)
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Grains

January 2015

Einkorn is a diploid species of hulled wheat, with tough glumes (‘husks’) that tightly enclose 

the grains. Einkorn wheat was one of the earliest cultivated forms of wheat, alongside emmer wheat (T. dicoccon). Today it is rarely planted. It remains as a local crop, often for bulgur 

(cracked wheat) or as animal feed, in mountainous areas of France, Morocco, the former Yugoslavia, Turkey and other countries. It often survives on poor soils where other species of wheat 

fail.

Einkorn
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Grains

January 2015

Emmer wheat (Triticum dicoccon), also known as farro especially in Italy, is a low yielding, 

awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia.

Emmer
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Grains

January 2015

Khorasan (Triticum turgidum) is an ancient relative of modern durum wheat. Kamut® is a registered trademark of Kamut International, Ltd., used in marketing products made with this grain. 

Kamut Brand Wheat is used in cereals, breads, cookies, snacks, waffles, pancakes, bread mixes, baked goods, and prepared and frozen meals.

Khorasan
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Grains

January 2015

The millets are a group of small-seeded species of cereal crops, or grains, widely grown 

around the world for food and fodder. Millet sprays are often used as healthy treats to for pet 

birds and in some cultures millets are traditionally important grains used in brewing millet beer.

Millet
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Grains

January 2015

The Oat (Avena sativa) is a species of cereal grain. White oats are preferred for milling and 

are used for food for people, and also as fodder for animals, especially poultry and horses. Oat 

straw is used as animal bedding and also sometimes used as animal feed. White oats, which 

account for most U.S. production, are grown north of the Ohio River and east of the Rocky 

Mountains.

White oats are standardized under the U.S. Standards for Oats.

White Oats
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Grains

January 2015

Black oats (Avena sativa) is an annual cereal used as animal forage, cover crop and green manure. Black oats are grown in small amounts in various parts of the country.

Black oats are standardized under the U.S. Standards for Oats.

Black Oats
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Grains

January 2015

Most grey oats (Avena sativa) are winter types produced in the Pacific Northwest for animal 

feed.

Grey oats are standardized under the U.S. Standards for Oats.

Grey Oats
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Grains

January 2015

Red oats (Avena byzantina) are considered to be hay oats and are grown south of the Ohio 

River, in Texas, Oklahoma and Kansas.

Red oats are standardized under the U.S. Standards for Oats.

Red Oats
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Grains

January 2015

Rough rice or paddy rice is rice as it comes from the field with the rice kernels are still encased 

in an inedible, protective hull.

Rough Rice
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Grains

January 2015

Brown rice is the least processed form of rice. It has the outer hull removed, but still retains the 

bran layers giving this rice a chewier texture than white rice.

Brown Rice
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Grains

January 2015

Rice kernels that have been milled to remove the bran, leaving “white” or milled rice. After removal of broken kernels, whole milled rice is the type most often found in stores for normal 

cooking.

Milled Rice
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Grains

January 2015

Wild Rice is a North American grass (not related to rice), that is cooked like rice and often 

served with game. The grains are long, slender and black.

Wild Rice
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Grains

January 2015

Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskies, some 

vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being 

rolled, similar to rolled oats.

Rye is standardized under the U.S. Standards for Rye.

Rye
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Grains

January 2015

Sorghum is species of grass raised for grain. The grain can be a source of grain and butyl alcohol. In the United States, sorghum is a principal feed ingredient for both cattle and poultry.

Sorghum is standardized under the U.S. Standards for Sorghum.

Grain Sorghum
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Grains

January 2015

White sorghum is a feed ingredient for poultry, but is also a food grade product found in flour, 

tortillas, chips, popped variety (caramel covered), and is used mostly to either blend with wheat 

or as a substitute for wheat flour for those allergic to the gluten found in wheat.

Sorghum is standardized under the U.S. Standards for Sorghum.

White Grain Sorghum
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Grains

January 2015

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts 

of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central 

Europe and has found a new market as a health food. In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol and Germany. Spelt was introduced to the United States in 

the 1890s. In the 20th century, spelt was replaced in almost all those areas in which it was still 

grown by bread wheat. As spelt requires fewer fertilizers, the organic farming movement made 

it more popular again towards the end of the century.

Spelt
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Grains

January 2015

Triticale (trit-ih-KAY-lee) is an artificial or man-made hybrid of rye and wheat. It is grown mostly 

for forage or animal feed although some triticale-based foods can be purchased at health food 

stores or are to be found in some breakfast cereals.

Triticale is standardized under the U.S. Standards for Triticale.

Triticale
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Grains

January 2015

Soft red winter (SRW) wheats are typically used to produce flat breads, cakes, cookies, snack 

foods, crackers and pastries. Soft Red Wheat is grown in more humid environments, not suited 

to hard wheat production from central Texas, towards the northeastern Great Lakes and east to 

the Atlantic.

SRW is standardized under the U.S. Standards for Wheat.

Soft Red Winter Wheat
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Grains

January 2015

Hard Red Winter (HRW) is the most prevalent class of Wheat grown in the Untied States. HRW 

is grown predominantly in Kansas, Nebraska, Oklahoma, and the Texas panhandle. The cold, 

sub zero winters and the general lack of precipitation make these regions of the country ideal 

for Hard Red Winter Wheat production. The primary use of Hard Red Winter Wheat Flour is for 

bread making.

HRW is standardized under the U.S. Standards for Wheat.

Hard Red Winter Wheat
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Grains

January 2015

Hard Red Spring Wheat is grown in the Northern Plains states where the winters are too severe for Winter Wheat production. The major producing states are Montana, Wyoming, North 

and South Dakota, as well as Idaho. This high grade Wheat is suitable for milling and used 

primarily in breads.

HRS is standardized under the U.S. Standards for Wheat.

Hard Red Spring Wheat
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Grains

January 2015

Soft white (SWH) wheat is used to make flour for bakery products other than bread such as 

cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. There are both 

winter and spring varieties of SWH wheat but no distinction is made between the two. SWH is 

grown primarily in Idaho, Oregon, and Washington.

SWH is standardized under the U.S. Standards for Wheat.

Soft White Wheat
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Grains

January 2015

Hard white (HDWH) wheat is a relatively new class of wheat developed from hard red wheats. 

While hard white wheat has the same nutritional claims as traditional red wheats, products 

made from white wheat are lighter in color and sweeter in taste. Hard White is used primarily 

for yeast breads, hard rolls and noodles.

HDWH is standardized under the U.S. Standards for Wheat.

Hard White Wheat
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Grains

January 2015

U.S. Durum (DU) wheat (Triticum durum) production is primarily in North Dakota. Durum is the 

hardest of all wheats. Its high protein content and gluten strength make durum good for pasta and bread. Durum grains are amber-colored and larger than those of other types of wheat. 

When durum is milled, the endosperm is ground into a granular product called semolina.

DU is standardized under the U.S. Standards for Wheat.

Durum Wheat
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Oilseeds

January 2015

OILSEEDS 
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Oilseeds

January 2015

Canola is a low erucic acid derivation of rapeseed, an oilseed plant with roots in ancient civilization. The word “canola” is derived from “Canadian oil, low acid.” Once considered a specialty 

crop in Canada, canola has evolved into a major North American cash crop. 

Canola is standardized under the U.S. Standards for Canola.

Canola (Onyx)
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Oilseeds

January 2015

Crambe (Crambe abyssinicia Hochst.) which is also referred to as Abyssinan mustard, Abyssinian kale, colewart, or katran is a member of the mustard family. Crambe seed yields an industrial oil which contains a high level of erucic acid.

Crambe
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Oilseeds

January 2015

Flax (L. usitatissimum) is a blue flowering crop grown for its oil-rich seeds. The seeds of flax 

are tiny, smooth and flat, and range in color from light to reddish brown. Linseed oil pressed 

from flaxseed is an “industrial” oil that is used for paints, coatings, linoleum, and many other 

products. Industrial linseed oil is not useable for food or feed, although the linseed oil meal remaining after linseed oil extraction is used for animal, principally dairy, feed.

Brown flaxseed is standardized under the U.S. Standards for Flaxseed.

Flaxseed (Brown)
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Oilseeds

January 2015

Golden Flax Seed is produced from flax varieties developed for human consumption and is 

preferred for the food market because of its nutty-buttery flavor. The nutritional value of golden 

flaxseed vs. brown flaxseed are very similar.

Golden flaxseed is standardized under the U.S. Standards for Flaxseed.

Flaxseed (Golden)
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Oilseeds

January 2015

Brown mustard seeds (Brassica Juncea) are also known as black mustard seeds. These hot 

and pungent seeds are commonly used for Indian 

cuisine. The seeds are combined with cumin seeds and fried in oil until they pop. Then, they’re 

added to various vegetable dishes and curries.

Brown Mustard Seed
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Oilseeds

January 2015

Oriental Mustard Seed (Brassica Juncea) is very hot and pungent, has a higher oil content than 

brown mustard, and is not often used for other than mustard flour production; mainly used as a 

low grade Chinese mustard, but also is used as an ingredient by some spice blending houses 

for its hot, pungent properties.

Oriental Mustard Seed
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Oilseeds

January 2015

Yellow or White Mustard Seed (Sinapis Alba) is used for prepared mustards and in prepared 

meats. The whole seeds are used primarily in pickles, 

relishes and condiments where the appearance of the seed is an attraction.

Yellow Mustard Seed
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Oilseeds

January 2015

Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, and Rapa, is used in the production of animal feed, vegetable oil for human 

consumption, and biodiesel.

Rapeseed
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Oilseeds

January 2015

Safflower (Carthamus tinctorius L.) is an oilseed crop adapted chiefly to the small-grain production areas of the western Great Plains. Safflower was originally grown for the flowers that were 

used in making red and yellow dyes for clothing and food preparation. Today this crop is now 

primarily grown for the oil.

Safflower
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Oilseeds

January 2015

Small-seeded varieties of soybeans are typically used to make a food called natto, a sticky, 

brown substance made from fermented soybeans in Southern Japan.

Natto type soybeans are standardized under the U.S. Standards for Soybeans.

Soybean (Small Type)
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Oilseeds

January 2015

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to Eastern 

Asia. It has high (38–45%) protein content as well as its high (20%) oil content. The bulk of the 

soybean crop is grown for oil production, with the high-protein defatted and “toasted” soy meal 

used as livestock feed.

Soybeans are standardized under the U.S. Standards for Soybeans.

Soybean (Typical)
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Oilseeds

January 2015

Large-seeded varieties of soybeans are prefered for making tofu. Large size is important in tofu 

soybeans because bigger beans swell more and make tofu production easier. These varieties 

often have light colored hilums and their seed coat and meat are a creamy yellow-white color, 

highly prized in tofu processing.

Large Seeded Soybeans are standardized under the U.S. Standards for Soybeans.

Soybean (Large)
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Oilseeds

January 2015

The husks of confectionery sunflower seeds are striped, and the seeds are called striped sunflower seeds or “stripers.” Due to their lower oil content, the crops are primarily used for food.

Confectionery sunflower seed is standardized under the U.S. Standards for Sunflower Seed.

Sunflower Seed (Confectionery Type)
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Oilseeds

January 2015

The husk of these sunflower seeds is solid black and the seeds are called black oil sunflower 

seeds. These seeds are usually pressed into sunflower oil but are also the seed of choice for 

bird feeders.

Oil sunflower seed is standardized under the U.S. Standards for Sunflower Seed.

Sunflower Seed (Oil Type)
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Dry Beans

January 2015

DRY BEANS
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Dry Beans

January 2015

Adzuki beans are small, reddish-brown beans, rounded in shape with a point at one end. They 

have a strong, nutty, sweet flavor. Adzuki beans can be purchased whole or powdered at Asian 

markets. They are particularly popular in Japanese cooking where they’re used in confections 

such as the popular YOKAN, made with adzuki-bean paste.

Adzuki Bean
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Dry Beans

January 2015

Alubia beans are thick and soft white beans similar to butter beans and a particular favorite in 

Moroccan and Middle Eastern foods.

Alubia Beans
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Dry Beans

January 2015

With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. 

One of the most popular varieties is the small baby lima. Baby limas probably originated in 

present day Guatemala.

Baby Lima Beans
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Dry Beans

January 2015

This is a black version of the more common red azuki bean. Like their red relatives, black matte 

beans are sweet and relatively easy to digest. They also don’t take as long to cook.

Black Matte Bean
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Dry Beans

January 2015

Black beans are also called black turtle soup beans, Mexican, or Spanish black beans. These 

beans are a staple of Latin American and Caribbean cuisine, where they’re used to make side 

dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they’re often combined with assertive flavorings.

Black Beans
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Dry Beans

January 2015

The black-eyed pea, also called black-eyed bean, blackeye, or field peas, is a subspecies of 

the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the common commercial one called the California Blackeye being pale-colored 

with a prominent black spot.

Blackeye Pea (Beans)
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Dry Beans

January 2015

A Southern adpated lima bean that sets well in hot weather, and is very productive under hot, 

dry conditions. The skins of the seed are pigmented and the external colors range from variegated speckling of green,pink, red, and/or lavender to purple.

Brown Speckled Lima Beans
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Dry Beans

January 2015

This is a large, quarter dollar-sized, flat bean that is colored light cream with maroon spots, 

splashes, and swirls. An heirloom bean dating back to the 1840s, it has been a favorite for 

many generations. These taste a bit like chestnuts when cooked.

Calico Lima Beans
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Dry Beans

January 2015

This Italian bean is used in minestrone soup or a bean salad. It’s prized for its smooth texture 

and nutty flavor.

Cannellini Beans
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Dry Beans

January 2015

The Chickpea or Garbanzo is grown in tropical, sub-tropical and temperate regions. Chickpea 

is valued for its nutritive seeds with high protein. Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are 

ground and the flour can be used as soup, dhal, and to make bread; prepared with pepper, salt 

and lemon it is served as a side dish.

Chickpeas (Garbanzo Beans)
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Dry Beans

January 2015

The split chickpea without its seedcoat, is dried and cooked into a thick soup (Dhal) or ground 

into flour for snacks and sweetmeats.

Split Chickpeas (Garbanzo Beans)
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Dry Beans

January 2015

The desi type chickpea is grown in the semi-arid tropics.

Chickpeas (Desi)
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Dry Beans

January 2015

The desi type chickpea is grown in the semi-arid tropics.

Chickpeas (Black Desi)
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Dry Beans

January 2015

The desi type chickpea is grown in the semi-arid tropics.

Chickpea (Green Desi Khana)
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Dry Beans

January 2015

The Kabuli type of chickpea is grown in temperate regions.

Chickpea (Kubuli Khana)
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Dry Beans

January 2015

Cowpea (Vigna unguiculata L. Walp.), originated in Africa and is widely grown in Africa, Latin 

America, Southeast Asia and in the southern United States. It is chiefly grown for grain and animal fodder.

Cowpea Beans
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Dry Beans

January 2015

These beans have an excellent, nutty flavor, and are commonly used in Italian soups and 

stews.

Cranberry Beans
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Dry Beans

January 2015

These meaty, strongly flavored beans have been around for ages, and they work well in sides 

dishes, soups, or salads. The larger ones are the best.

Fava Beans
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Dry Beans

January 2015

The French make good use of this small, creamy bean, often serving it with lamb.

Flageolet Beans
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Dry Beans

January 2015

Small white oval beans with a mild flavor and powdery texture.

Flat Small White Beans
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Dry Beans

January 2015

Common Garden Beans, also known as Phaseolus beans, originated in Central and South 

America. Common beans are grown mainly in Brazil, Argentina, the USA, China and India. 

There are two types with different uses: determinate growth habit for dry seed production and 

indeterminate growth for green pods (snap beans).

Garden Beans
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Dry Beans

January 2015

Great Northern Beans are a delicately flavored white bean related to the kidney bean and the 

pinto bean. They are typically grown in the Midwestern US. Though called a white bean, the 

color of Great Northern Beans tends toward cream and look like white baby lima beans.

Great Northern Beans
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Dry Beans

January 2015

The kidney bean with its dark reddish-brown skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion 

with other red beans. Kidney beans are a part of the cuisine of North India. These gorgeous 

and versatile beans are often used in chili, refried beans, soups, and salads.

Dark Red Kidney Beans
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Dry Beans

January 2015

As its name implies, the light red kidney bean is a lighter colored variant of the dark red kidney bean. Kidney beans are a part of the cuisine of North India. These gorgeous and versatile 

beans are often used in chili, refried beans, soups, and salads.

Light Red Kidney Beans
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Dry Beans

January 2015

White kidney beans are large, white, oblong beans with a creamy texture and nutty flavor. They 

are typically used for salads, soups, spreads, stews, patés, and Italian dishes.

White Kidney Beans
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Dry Beans

January 2015

With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. 

One of the most popular varieties is the fordhook lima.

Fordhook Lima Beans
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Dry Beans

January 2015

This is a small colored lima, that is white during the green shell stage. However when cooked it 

turns slate grey. They have very strong flavor and are a good choice for soups.

Jackson Wonder Lima Beans
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Dry Beans

January 2015

With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. 

The ancestors of large limas are found in Venezuela.

Large Lima Beans
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Dry Beans

January 2015

With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. 

Thorogreen is super for canning and freezing. It is the more popular of the green seeded baby 

limas in the southeast.

Thorogreen Lima Beans
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Dry Beans

January 2015

The fiber-rich lupin flour is used as a food source for humans. The nutritionally-rich lupin 

flourcan be used to enrich pastas, cake mixes, cereals, and other baked goods. Sweet lupin 

seeds lack trypsin inhibitors and can make a valuable contribution to dairy, beef, swine, sheep, 

and poultry rations at the farm since high temperature cooking to eliminate anti-nutritional factors is not needed.

Lupin Beans
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Dry Beans

January 2015

The fiber-rich lupin flour is used as a food source for humans. The nutritionally-rich lupin flour 

can be used to enrich pastas, cake mixes, cereals, and other baked goods. Sweet lupin seeds 

lack trypsin inhibitors and can make a valuable contribution to dairy, beef, swine, sheep, and 

poultry rations at the farm since high temperature cooking to eliminate anti-nutritional factors is 

not needed.

Large Lupin Beans
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Dry Beans

January 2015

These are medium sized oval beans with a mild flavor used for soups, salads, and Hispanic 

dishes. They are also called Mayocoba, Canaria or Canario beans.

Maicoba Beans
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Dry Beans

January 2015

A classic white bean with none of the gummy texture of Navy beans, but with more moisture 

than traditional Cannellini or Great Northerns. Because it holds its shape so well, the Marrow 

bean is ideal as a pot bean or in salads.

Marrow Beans
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Dry Beans

January 2015

Whole mung beans are small and green, and they’re often sprouted to make bean sprouts. 

When skinned and split, the beans are flat and yellow, and called moong dal.

Mung Bean
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Dry Beans

January 2015

These small white beans are commonly used to make baked beans, but they’re also good in 

soups, salads, and chili. They’re relatively difficult to digest.

Pea Beans
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Dry Beans

January 2015

Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture. These are very similar to pinto beans, only they’re smaller and rounder. Used in Mexican-American dishes, they’re 

often used to make chili and refried beans.

Pink Beans
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Dry Beans

January 2015

These dried beans are beige with brown streaks, but they turn a uniform pinkish-brown when 

cooked. They’re often used to make refried beans and chili.

Pinto Beans
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Dry Beans

January 2015

These are similar to red kidney beans, only smaller, rounder, and darker. In the Southwest, 

they’re often used to make refried beans and chili. In Louisiana, they’re used to make the classic red beans and rice.

Small Red Beans
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Dry Beans

January 2015

Small white oval beans with a mild flavor and powdery texture. Also known as Navy beans, 

small white beans are excellent for soups, chowders, and are most often called for in bean pot 

recipes.

Small White Beans
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Dry Beans

January 2015

Swedish brown beans, also referred to simply as brown beans, are closely related to black 

turtle soup beans. Settlers from Sweden who arrived in Montana during the late 19th century 

brought Swedish brown beans to North America. The rich flavor of this variety makes it ideal for 

use in baked-bean recipes and they are especially good in soups.

Swedish Brown Beans
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Dry Beans

January 2015

A variety of The black-eyed “pea” bean, with a violet rather than black spot.

Violet Blackeye Beans
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Dry Beans

January 2015

This heirloom bean is sometimes used to make Boston baked beans.

Yelloweye Beans
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Dry Peas

January 2015

DRY PEAS
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Dry Peas

January 2015

Dry peas with a light green seed coat and dark green cotyledon. Peas are a cool-season vegetable crop. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. This legume is cooked as a 

vegetable in many cultures.

Green Peas
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Dry Peas

January 2015

Green peas that have been split. Split peas don’t need to be soaked and cook fairly quickly. 

They’re commonly used to make soups.

Green Split Peas
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Dry Peas

January 2015

Dry peas with a light yellow seed coat and dark yellow cotyledon. Peas are a cool-season vegetable crop. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. This legume is cooked as a 

vegetable in many cultures.

Yellow Peas
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Dry Peas

January 2015

Yellow peas that have been split. Split peas don’t need to be soaked and cook fairly quickly. 

They’re commonly used to make soups.

Yellow Split Peas
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Dry Peas

January 2015

In the United Kingdom, dried, rehydrated and mashed marrowfat peas, known by the public as 

mushy peas, are popular, especially as an accompaniment to fish and chips or meat pies. Marrowfat peas are also used to make pease pudding (or “pease porridge”), a traditional dish.

Marrowfat Peas
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Dry Peas

January 2015

Yellow seeds of a pea variety that’s completely edible, including the pod.

Yellow Pod Peas
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Dry Peas

January 2015

Brown seeds of a pea variety that’s completely edible, including the pod.

Brown Pod Peas
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Dry Peas

January 2015

Dry peas with a mottled dark green/brown seed coat and yellow cotyledon. Austrian winter 

peas are a fall seeded cover crop that can be used for grazing, hay, and green manure.

Austrian Winter Peas
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Dry Peas

January 2015

The pigeon feed market has been a valuable niche market for Maple peas. Varieties of field 

peas (Pisum sativum L.) intended for specialty markets, such as maple peas, often have brown 

colored seeds. These varieties have higher levels of tannin that may reduce palatability in livestock rations.

Maple Field Peas
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Lentils

January 2015

LENTILS
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentils (Athena)
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Lentils

January 2015

Beluga Lentils which, as the name implies, are black and once cooked they glisten which 

makes them look like beluga caviar.

Lentil (Beluga)
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Lentils

January 2015

Red lentils are less common than brown lentils and have a slightly sweeter taste than the 

brown. They take a little less time to cook although they tend to become somewhat mushy and 

are therefore more suitable to soups and stews.

Lentil (Blaze Red)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Brewer)
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Lentils

January 2015

This Lentil has a reddish-brown seed coat and red cotyledon. The Lentil is one of the oldest 

cultivated annual legume, and is believed to be native to South Western Asia and Northern 

Syria. Unlike dried beans, lentils do not need to be soaked before cooking. They are a popular 

vegetarian food, due to their high protein content and are often served in winter soups and casseroles.

Lentil (Crimson)
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Lentils

January 2015

This Lentil has a tan to green seed coat and yellow cotyledon. The Lentil is one of the oldest 

cultivated annual legume, and is believed to be native to South Western Asia and Northern 

Syria. Unlike dried beans, lentils do not need to be soaked before cooking. They are a popular 

vegetarian food, due to their high protein content and are often served in winter soups and casseroles.

Lentil (Eston)
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Lentils

January 2015

Green lentils, also know as Puy or French lentils, are the finest but most expensive lentils. 

They are the meatiest, richest tasting and remain quite firm after cooking making them an excellent choice for salads. Originally grown in the volcanic soils of Puy in France, the are now 

also grown in North America and Italy.

Lentil (French Green)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Mason)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Merrit)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Milestone)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Morton)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Palouse)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Pardina)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Pennel)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Redberry)
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Lentils

January 2015

This Lentil has a light tan seed coat and red cotyledon. The Lentil is one of the oldest cultivated 

annual legume, and is believed to be native to South Western Asia and Northern Syria. Unlike 

dried beans, lentils do not need to be soaked before cooking. They are a popular vegetarian 

food, due to their high protein content and are often served in winter soups and casseroles.

Lentil (Red Chief)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Richlea)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Robbins)
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Lentils

January 2015

The Lentil is one of the oldest cultivated annual legume, and is believed to be native to South 

Western Asia and Northern Syria. Unlike dried beans, lentils do not need to be soaked before 

cooking. They are a popular vegetarian food, due to their high protein content and are often 

served in winter soups and casseroles.

Lentil (Shasta)