United States 

Department of 

Agriculture 

Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Programs 

Fresh Products 

Branch 

April 2008

Kale and Greens (Beet, 

Broccoli, Collard, 

Dandelion, Mustard, 

and Turnip) 

Shipping Point and Market 

Inspection Instructions 

 

 
Shipping Point and Market Inspection 

Instructions for Kale and Greens (Beet, 

Broccoli, Collard, Dandelion, Mustard, 

and Turnip) 

These inspection instructions are specifically developed by the Fresh Products 

Branch to assist officially licensed inspectors in the interpretation and application of the 

U.S. Standards for Grades of Kale, Section 51.3930, U.S. Standards for Grades of Beet 

Greens, Section 51.2860; U.S. Standards for Grades of Collard or Broccoli Greens, 

Section 51.520; U.S. Standards for Grades of Dandelion Greens, Section 51.2585; and 

U.S. Standards for Grades of Mustard and Turnip Greens, Section 51.1030. 

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

the official grade standards. This publication supersedes any previously issued 

inspection instructions. 

Refer to the General Inspection Instructions for additional information pertaining 

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

this handbook. Reference to “General Inspection Instructions” in all Fresh Products 

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

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

Vegetable Certificate Writing Handbooks. 

Any portion of these instructions beginning with the section number §51.--- and 

followed by bold print are sections or portions of sections copied directly from U.S. 

standards. The U.S. Standards for Grades of are printed in the appendix of this 

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

This replaces Market Inspection Instructions for Greens dated January 1988. 

April 2008 

This publication may be duplicated without authorization from USDA. 
i

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

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

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

category. 

TABLE OF CONTENTS 

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

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

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

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

NUMBER/TYPE OF CONTAINERS ...................................................................................... 2

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

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

CONDITION OF PACK ................................................................................................... 2

PACK ICE ................................................................................................................... 3

ICELESS TYPE PACKS ................................................................................................. 3

TEMPERATURE OF PRODUCT .................................................................................... 3

KALE .............................................................................................................................. 4

GENERAL ....................................................................................................................... 4

PRODUCT ...................................................................................................................... 4

SIZE OF SAMPLE ............................................................................................................ 4

BUNCHED KALE .......................................................................................................... 4

KALE LEAVES/PLANTS................................................................................................. 4

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

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

DEFECTS (QUALITY AND CONDITION) ....................................................................... 6

CLEANNESS (Q) ............................................................................................................. 6

DEVELOPMENT (Q) ......................................................................................................... 7

DISCOLORATION (C) ....................................................................................................... 7

DOWNY MILDEW (C) ....................................................................................................... 7

FRESHNESS (C) ............................................................................................................. 8

FREEZING AND FREEZING INJURY (C) .............................................................................. 8

INSECTS AND WORMS (Q OR C) ...................................................................................... 8

MECHANICAL (Q) ........................................................................................................... 9

ONE TYPE (Q) ............................................................................................................... 9
ii

SEEDSTEMS (Q) ........................................................................................................... 10

TRIMMING (Q) .............................................................................................................. 10

YELLOWING (C) ........................................................................................................... 10

DECAY (C) .................................................................................................................. 11

GREENS (BEET, BROCCOLI, COLLARD, DANDELION, MUSTARD, AND TURNIP)

 ...................................................................................................................................... 12

GENERAL ..................................................................................................................... 12

BEET GREENS .......................................................................................................... 12

BROCCOLI AND COLLARD GREENS ............................................................................. 12

DANDELION GREENS ................................................................................................. 12

MUSTARD AND TURNIP GREENS................................................................................. 13

PRODUCT .................................................................................................................... 13

SIZE OF SAMPLE .......................................................................................................... 13

TOLERANCES AND APPLICATION OF TOLERANCES ............................................ 15

BEET GREENS .......................................................................................................... 15

COLLARD GREENS AND BROCCOLI GREENS ................................................................ 16

DANDELION GREENS ................................................................................................. 16

MUSTARD GREENS AND TURNIP GREENS ................................................................... 17

APPLICATION OF TOLERANCES ...................................................................................... 18

BEET GREENS .......................................................................................................... 18

COLLARD GREENS OR BROCCOLI GREENS ................................................................. 19

DANDELION GREENS ................................................................................................. 19

MUSTARD GREENS AND TURNIP GREENS ................................................................... 20

SIZE .............................................................................................................................. 21

DEFECTS (QUALITY AND CONDITION) ..................................................................... 21

CLEANNESS (Q) ........................................................................................................... 22

DISCOLORATION (C) ..................................................................................................... 22

YELLOWING (C) ........................................................................................................ 22

DOWNY MILDEW (C) ..................................................................................................... 23

FREEZING AND FREEZING INJURY (C) ............................................................................ 23

FRESHNESS (C) ........................................................................................................... 24

INSECTS (Q OR C) ........................................................................................................ 24

MECHANICAL DAMAGE (Q) ............................................................................................ 24

MIXTURE OF WHOLE PLANTS AND LEAVES (Q) ............................................................... 25

ROOT DEFECTS (Q OR C) ............................................................................................. 26

SEEDSTEMS (Q) ........................................................................................................... 26

TENDERNESS (Q) ......................................................................................................... 26

TRIMMING (Q) .............................................................................................................. 27

WHITE RUST (C) .......................................................................................................... 27

DECAY (C) .................................................................................................................. 28

APPENDIX I - U.S. GRADE STANDARDS .................................................................. 29
iii

UNITED STATES STANDARDS FOR GRADES OF KALE ....................................................... 29

UNITED STATES STANDARDS FOR GRADES OF BEET GREENS .......................................... 31

UNITED STATES STANDARDS FOR GRADES OF COLLARD GREENS OR BROCCOLI GREENS . 34

UNITED STATES STANDARDS FOR GRADES OF DANDELION GREENS ................................ 36

UNITED STATES STANDARDS FOR GRADES OF MUSTARD GREENS AND TURNIP GREENS ... 38

APPENDIX II – CERTIFICATE AND NOTESHEET EXAMPLES ................................. 40

EXAMPLE 1 – INSPECTION NOTESHEET .......................................................................... 40

EXAMPLE 1 – INSPECTION SCORESHEET ........................................................................ 41

EXAMPLE 1 – INSPECTION CERTIFICATE ......................................................................... 42

EXAMPLE 2 – INSPECTION CERTIFICATE ......................................................................... 43

EXAMPLE 2 – INSPECTION CERTIFICATE ......................................................................... 44

EXAMPLE 2 – INSPECTION CERTIFICATE ......................................................................... 45
1

GENERAL 

Kale and greens are available year round. These instructions apply to kale 

leaves, plants, or bunches of kale leaves or plants and to greens consisting of either 

plants, bunches, or leaves. 

REPRESENTATIVE SAMPLING 

The importance of obtaining representative samples cannot be over emphasized. 

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

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

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

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

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

Number of Samples 

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

than 300 packages a minimum of 3 samples must be examined. It is the inspector’s 

responsibility to examine additional representative samples when the quality, condition, 

or size in samples is decidedly different to ensure an accurate description of the lot. 

NOTESHEET AND CERTIFICATE 

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

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

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

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

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

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

legal scrutiny. 

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

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

General Inspection Instructions. Your supervisor may give you additional information 

and instructions. 
2

Number/Type of Containers 

The number of containers shall always be reported. In the market, the inspector 

shall always verify the container count provided by the applicant for each lot and report 

it as the “inspector’s count.” If the number of containers available for inspection does 

not match the application it is the inspector’s responsibility to confirm that the amount 

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

the inspector may report the count at someone else’s authority. However, the reason 

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

product). 

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

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

containers. 

Kale and greens are generally packed and shipped in wire bound crates and 

waxed fiberboard cartons. 

Brands/Markings 

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

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

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

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

Origin 

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

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

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

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

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

packed in several States. The inspector can certify only to the marks and has no 

means of verifying what State or country the kale or greens are grown. 

CONDITION OF PACK 

The following terms should be used in describing the filling of container: 

Over Filled - means the pack is too tight, often causing crushed leaves. Any 

bulge in the container should be described in inches and fractions thereof. 

Well Filled - means that the pack is sufficiently filled to prevent movement of the 

product by being in firm contact with the cover. 
3

Fairly Well Filled - means that pack is not ideal but is between well filled and 

slack, being tight enough to prevent injury to the product under normal handling 

conditions. 

Slack - the contents are loose and the product is well below the top of the 

container. The amount of slackness shall be reported in inches or fractions of an 

inch below the top of the container. 

Pack Ice

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

pack ice can be a very important factor in kale or greens inspections. Therefore, in 

addition to reporting the filling of the container, report on the notesheet the amount of 

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

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

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

ice,” or “Good amount of pack ice.” For example, “Fairly well filled, most good amount 

of pack ice, some small amount.” 

Iceless Type Packs

Kale or greens may be packed in various types of containers that are not 

intended to be packed with pack ice. This type of pack will generally have the kale or 

greens in either a wrap or a film bag. Report this in accordance with the facts on the 

notesheet. 

TEMPERATURE OF PRODUCT 

Inspectors would not normally determine or report temperatures at shipping 

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

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

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

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

carrier, warehouse, or stacked on the platform. Remember to precool the thermometer 

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

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

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

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

specified in greater detail when additional temperatures are taken. 
4

KALE 

GENERAL 

These instructions shall apply to kale leaves, plants, bunches of leaves, or 

bunches of plants; but, shall not be applicable to mixtures of kale leaves, plants, 

bunches of leaves, or bunches of plants. There are two grades for kale in the 

standards, U.S. No. 1 and U.S. Commercial. These grades have the same basic 

requirements except that the U.S. Commercial will allow bronze or slightly yellowish 

color affecting only the edges of the leaves. There is no definition for serious damage 

within the standards; therefore all defects shall be scored as damage. 

PRODUCT 

The name “Kale” shall be used to describe this commodity in the product 

heading. The type may be reported in the “Product/Variety” section on the shipping 

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

certificate. 

Size of Sample 

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

basis of count. Whenever practical the entire contents of the container shall be the 

sample. 

Bunched Kale

For containers of bunched kale a minimum of 25 bunches or the entire contents 

shall be the sample. If the application of tolerances for the sample is exceeded, double 

the sample size or sample the entire container in at least one sample that has exceeded 

the tolerance. 

Kale Leaves/Plants

For containers of loose kale leaves that contain a large number of specimens a 

minimum of 50 leaves/plants shall be the sample. If the application of tolerances for the 

sample is exceeded, double the sample size or sample the entire container in at least 

one sample that has exceeded the tolerance. 
5

TOLERANCES AND APPLICATION OF TOLERANCES 

§51.3933 Tolerances. In order to allow for variations incident to 

proper grading and handling in each of the foregoing grades, the 

following tolerances, by count, are provided as specified: 

(a) Ten percent in any lot which fail to meet the requirements of the 

specified grade, including therein not more than 1 percent 

affected by wet decay. 

Summary of Tolerances 

 U.S. No. 1 and U.S. Commercial

Total defects 10% 

 Including decay. 1% 

Application of Tolerances 

§51.3934 Application of tolerances. Individual samples are subject to 

the following limitations: 

(a) For packages which contain 15 specimens or more and a 

tolerance of 10 percent or more is provided, individual samples in 

any lot may contain not more than one and one-half times the 

tolerance specified. For packages which contain 15 specimens or 

more and a tolerance of less than 10 percent is provided, individual 

samples may contain not more than double the tolerance specified 

except that at least one defective specimen may be permitted in any 

sample: Provided, That the average for the entire lot is within the 

tolerance specified for the grade. 

(b) For packages which contain less than 15 specimens, individual 

samples in any lot may contain not more than double the tolerance 

specified, except that at least one defective specimen may be 

permitted in any sample: Provided, That the average for the entire 

lot is within the tolerance specified for the grade. 
6

For packages which contain 15 or more specimens. 

 U.S. No. 1 and U.S. Commercial

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

 Including decay. 2 x 1% = 2% 

For packages which contain less than 15 specimens. 

 U.S. No. 1 and U.S. Commercial

Total defects 2 x 10% = 20% 

Including decay. 2 x 1% = 2% 

DEFECTS (QUALITY AND CONDITION) 

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

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

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

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

storage or shipment (shape, scars, etc.). 

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

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

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

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

CONDITION, depending on the circumstances. 

Cleanness (Q) 

Cleanness refers to dirt or other foreign material affecting the kale leaves or 

plants. 

The standards require kale to be free from damage by dirt. 

The following terms should be used in describing cleanness: 

Clean - when there is practically no dirt. 
7

Fairly clean - the kale is reasonably free from dirt or other adhering foreign 

matter, and that the general appearance of the kale is not materially affected. 

Scoring Guide 

Dirty - the appearance of the kale is materially affected by dirt or foreign 

material. Kale damaged by dirt shall be reported as “dirty.” 

Development (Q) 

The U.S. standards require kale to be “not stunted.” Kale that is stunted will be 

smaller or dwarfed and poorly developed as compared to kale that is not stunted. 

Scoring Guide 

Score kale that is stunted as damage and report as “poorly developed.” 

Discoloration (C) 

Discoloration may be caused by a number of factors including, disease, plant 

disorders, aging, or adverse growing or handling conditions. Discoloration affecting kale 

may be characterized by light tan to black discoloration affecting the leaves. 

Scoring Guide 

The amount and color of the discoloration should be considered in relation to the 

size of the kale leaves or plants when scoring. Score discoloration as damage when 

U.S. No. 1 - materially affecting the appearance or marketing quality of the kale, or 

U.S. Commercial - materially affecting the appearance or marketing quality of the kale 

except that bronze or slightly yellowish color affecting only the edges of the leaves shall 

be permitted, provided these edges are not dried. 

Downy Mildew (C) 

Downy mildew is characterized by sharply defined angular spots, yellowish to 

brown in color on the upper side of the leaf while the lower surfaces often show a 

whitish mold growth. 

Scoring Guide 

Score downy mildew accompanied by discoloration as damage when readily 

apparent on any leaf. Score downy mildew not accompanied by discoloration as 

damage when aggregating an area of more than 1 inch in diameter. 
8

Freshness (C) 

The U.S. standards require kale to be free from damage by wilting. The kale 

losing its normal succulence and becoming limp or dehydrated in appearance 

characterizes wilting. 

Scoring Guide 

Score kale that is more than slightly wilted as damage and report as “wilted.” 

Freezing and Freezing Injury (C) 

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

kale will be “dark colored, watersoaked, and translucent” in comparison to unaffected 

kale. 

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

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

kale may be dull, wilted, watery, and/or translucent. 

Use the following procedures when reporting freezing or freezing injury: 

• Record pulp temperatures taken at various locations. 

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

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

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

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

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

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

after packing but not in present location,” or “freezing injury so located as to indicate 

freezing occurred on trailer.” 

Insects and Worms (Q or C) 

Various types of insects may affect kale in a variety of ways. Cutworms and 

caterpillars may feed on the kale by chewing on the leaves, causing the kale to have an 

undesirable appearance. Beetles, crickets, and grasshoppers may also feed on the 

leaves causing small holes where the feeding occurred. Aphids may affect the leaves 

of the kale causing the appearance to be affected by the infestation of the aphids. 

When aphids are a factor, it is especially important the inspection be performed where 

ample light is present as the color of the aphids may cause them to blend in with the 

color of the kale. 
9

Scoring Guide 

Score the presence of aphids as damage when there are more than five aphids. 

Score worms as damage when worms are present and there is evidence of feeding on 

the leaves. Score feeding injury as damage when the injury materially affects the 

appearance or marketing quality of the kale. 

Live insects or worms shall be reported as condition; if dead, report as quality. If 

you have both live and dead insects or worms, report all as condition. 

Mechanical (Q) 

Mechanical injury may be caused by rough handling and/or trimming. 

Scoring Guide 

Score mechanical injury as damage when the individual unit is crushed, torn, or 

broken. 

One Type (Q) 

The U.S. standards require kale to be “one type.” 

Definitions: 

§51.3935 One Type. "One type" means that the kale in any container 

shall have the same general character of growth and color; i.e., curly 

leaf type and distinctly smooth leaf types shall not be mixed, and 

distinctly purple type plants shall not be mixed with green or blue 

type kale. As blue type kale often shows a purplish tinge on some 

leaves while other plants of this type may not show this color, such a 

mixture shall be considered as one type. 

Scoring Guide 

Kale failing to meet the requirements of “one type” shall be scored as damage 

and reported as “not one type.” 
10

Seedstems (Q) 

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

to or beyond the top of the kale plant. 

Scoring Guide 

§51.3937 Damage...A plant shall be considered as damaged by a 

seedstem when the flower buds are dried or have opened, or when 

the seedstem extends above the top of the plant when the leaves are 

folded together around the seedstem, or if the removal of part of the 

seedstem has caused the appearance of the plant to be materially 

injured. 

Trimming (Q) 

The U.S. standards require kale to be well trimmed. 

Definitions: 

§51.3936 Well Trimmed. "Well trimmed" means that the butt is 

trimmed off to not more than three-fourths of an inch from the point 

of attachment of the outer leaves and that yellow, discolored, dried 

or otherwise damaged leaves which materially affect the appearance 

of the plant have been removed. 

Scoring Guide 

Kale failing to meet the requirements of “well trimmed” shall be scored as 

damage and reported as “not well trimmed.” 

Yellowing (C) 

The primary causes of yellowing affecting kale are excessive heat and aging. 

Kale affected by yellowing will have a distinct light yellow cast to a solid yellow color. 

Scoring Guide 

The amount and color of the yellowing should be considered in relation to the 

size of the kale leaves or plants when scoring. Score yellowing as damage when 

materially affecting the appearance or marketability of the kale. 
11

Decay (C) 

Kale is required to be free from decay. Any amount of decay is scorable against 

the 1% restrictive tolerance. Do not report the type of decay on the certificate. When 

decay is in excess of the tolerance, report the degree and advancement in general 

terms as: early, moderate, or advanced stages. 
12

GREENS (BEET, BROCCOLI, COLLARD, 

DANDELION, MUSTARD, AND TURNIP) 

GENERAL 

Greens are produced throughout the country and are available throughout the 

year. Each of these commodities only has one grade, U.S. No. 1. However, each 

standard has serious damage defined, therefore; for each commodity serious damage 

may be scored when applicable. 

Note: Beets that are primarily grown for the roots such as “Bunched beets,” “Beets with 

short trimmed tops,” and “Topped beets” shall be inspected using the U.S. Standards 

for Grades of Beets. The Beets, Turnips, and Rutabagas Market Inspection Instructions 

handbook shall be used for instruction for these types of beets. 

These inspection instructions shall apply to the following types of greens: 

Beet Greens

§51.2860 General. The standards contained in this subpart are 

applicable to beet greens consisting of either plants (with or without 

attached roots) or cut leaves, but they shall not be applicable to a 

mixture of plants and cut leaves in the same container. The 

standards apply only to the common red-rooted table varieties of 

beets (Beta vulgaris) but not to mangel wurzel varieties primarily 

grown for stock feed, or to sugar beets (Beta vulgaris var. 

saccharifera). 

Broccoli and Collard Greens

§51.520 General. These standards are applicable to collard greens or 

broccoli greens, or mixtures of the two which may consist of leaves 

or parts of leaves, plants or mixtures of leaves and plants. 

Dandelion Greens

§51.2585 General. These standards are applicable to dandelion 

greens consisting of either plants or cut leaves, but they shall not be 

applicable to mixtures of plants and cut leaves in the same 

container. 
13

Mustard and Turnip Greens

§51.1030 General. These standards are applicable to either mustard 

greens or turnip greens consisting of either plants (crown or root 

attached), or cut leaves but they shall not be applicable to mixtures 

of plants and cut leaves or mixtures of mustard greens and turnip 

greens in the same container. 

PRODUCT 

The common name Beet, Collard, Broccoli, Dandelion, Mustard, or Turnip 

Greens (if bunched, state so), shall be used to describe this commodity in the product 

heading. Type may be reported in conjunction with the commodity or may be reported 

in the “Product/Variety” section of the shipping point inspection certificates or in the “Lot 

ID” section on market notesheet and certificate. 

Size of Sample 

Bunched Greens

The percentages are determined on the basis of weight or an equivalent basis 

and the individual bunch is the unit for inspection. If inspected on an equivalent or 

count basis the entire contents of the container shall be the sample size. If inspected 

on a weight basis the sample size shall be ten pounds for large bunches (one pound or 

more) or five pounds for small bunches (less than one pound). If the application of 

tolerances for the sample is exceeded, double the sample size or sample the entire 

contents of at least one sample that has exceeded the tolerance. 

Loose Greens

The percentages are determined on the basis of weight or an equivalent basis 

and the individual leaf is the unit for inspection. If inspected on an equivalent or count 

basis the samples size shall be 100 leaves. If inspected on a weight basis the sample 

size shall be five pounds. If the application of tolerances for the sample is exceeded, 

double the sample size or sample the entire contents of at least one sample that has 

exceeded the tolerance. 

The tolerances in the U.S. Standards for Grades of Beet Greens are determined 

as follows: 

§51.2864 Basis for calculating percentages. Percentages shall be 

calculated on the basis of weight or an equivalent basis, except that 

the amount of leaves other than beet leaves, blades of grass, weeds 

or parts of weeds or other foreign material shall be calculated on the 
14

basis of count, using 1 pound of beet greens as the sample. In 

inspecting the sample, the unit shall be the plant or leaf exactly as it 

occurs in the sample. A plant or portion of plant shall not be broken 

to remove the defective portion, but shall be considered as a unit. 

When determining the amount of leaves other than beet leaves, blades of grass, 

weeds or parts of weeds, or other foreign material the following procedures shall be 

followed: 

• Weigh one pound of the beet greens. 

• Count all of the total pieces that are in the sample including all foreign material. 

• Separate the foreign material from the beet greens and convert the total count to 

a percentage. 

For example: If there was 50 total pieces in the sample including six pieces of 

foreign material, that total amount of foreign material in the sample would be 6 

out of 50 or 12%. 

The tolerances in the U.S. Standards for Grades of Collard Greens or Broccoli 

Greens are determined as follows: 

§51.524 Basis for calculating percentages. Percentages shall be 

calculated on the basis of weight or an equivalent basis. In sorting 

or grading the sample, the unit shall be the plant, the leaf, or a 

portion of the leaf or plant exactly as it occurs in the sample. A plant 

or portion of plant shall not be broken to remove the defective 

portion, but shall be considered as a unit. 

The tolerances in the U.S. Standards for Grades of Dandelion Greens are 

determined as follows: 

§51.2589 Basis for calculating percentages. Percentages shall be 

calculated on the basis of weight or an equivalent basis. In sorting 

or grading the sample, the unit shall be the plant or leaf exactly as it 

occurs in the sample. A plant or portion of plant shall not be broken 

to remove the defective portion, but shall be considered as a unit. 

The tolerances in the U.S. Standards for Grades of Mustard Greens and Turnip 

Greens are determined as follows: 
15

§51.1034 Basis for calculating percentages. Percentages shall be 

calculated on the basis of weight or an equivalent basis. When 

mustard greens or turnip greens are packed as plants, each plant 

shall be considered as a unit. When packed as cut leaves, the 

individual leaf shall be considered as a unit. 

TOLERANCES AND APPLICATION OF TOLERANCES 

Beet Greens

§51.2861 U.S. No. 1...(c) In order to allow for variations incident to 

proper grading and handling, the following tolerances shall be 

permitted (see §§51.2863 and 51.2864): 

(1) For over-size roots. 5 percent for beet greens with roots in any 

lot which are larger than five-eighths inch in diameter; 

(2) For over-size leaf blades. 3 percent for beet leaves in any lot 

which are longer than 6-1/2 inches; 

(3) For mixtures of whole plants, clusters and leaves. Not more than 

10 percent of the beet greens may consist of cut leaves in a lot 

consisting of plants, and not more than 3 percent of the beet greens 

may consist of whole plants and clusters in a lot consisting of cut 

leaves; 

(4) For leaves other than beet leaves, weeds, grass or other foreign 

material. Not more than 3 pieces in a 1 pound sample; and, 

(5) For other defects. Not more than a total of 10 percent, but not 

more than one-half of this tolerance, or 5 percent shall be allowed for 

defects causing serious damage, including therein not more than 1 

percent for decay. 
16

 U.S. No. 1

Total Defects 10% 

 Including serious damage 5% 

 Including decay 1% 

Mixture of cut leaves in a lot consisting of plants 10% 

Mixture of plants in a lot consisting of cut leaves 3% 

For over-size roots 5% 

For over-size leaf blades 3% 

Collard Greens and Broccoli Greens

§51.521 U.S. No. 1...(a) In order to allow for variations incident to 

proper grading and handling, not more than a total of 10 percent, by 

weight, of the units in any lot, may fail to meet the requirements of 

the grade: Provided, That not more than one-half of this amount, or 

5 percent, shall be allowed for serious damage by any cause, and 

including therein not more than 2 percent for decay. (See §51.524.) 

 U.S. No. 1

Total Defects 10% 

 Including serious damage 5% 

 Including decay 2% 

Dandelion Greens

§51.2586 U.S. No. 1...(a) Tolerance for defects. In order to allow for 

variations incident to proper grading and handling, other than for 

mixtures of plants and cut leaves, not more than a total of 10 

percent, by weight, of the units in any lot, may fail to meet the 

requirements of the grade: Provided, That not more than one-half of 

this amount, or 5 percent, shall be allowed for serious damage by 

any cause, and including therein not more than 2 percent for decay. 

(See §51.2589.) 

(b) Tolerances for mixtures of plants and leaves. Not more than 5 

percent, by weight, of the dandelion greens packed as plants, in any 
17

lot, may consist of cut leaves or when packed as cut leaves may 

consist of plants. (See §51.2589.) 

 U.S. No. 1

Total Defects 10% 

 Including serious damage 5% 

 Including decay 2% 

Mixture of cut leaves in a lot consisting of plants or a mixture of 

plants in a lot consisting of cut leaves 5% 

Mustard Greens and Turnip Greens

§51.1031 U.S. No. 1...(b) Tolerance for defects. In order to allow for 

variations incident to proper grading and handling, other than for 

size of roots and mixtures of plants and leaves, not more than a total 

of 10 percent, by weight, of the units in any lot, may fail to meet the 

requirements of the grade: Provided, That not more than one-half of 

this amount, or 5 percent, shall be allowed for serious damage by 

any cause and including therein not more than 2 percent of decay. 

(See §51.1034.) 

(c) Tolerance for mixtures of whole plants and leaves. Not more than 

5 percent, by weight, of the mustard or turnip greens may consist of 

cut leaves in a lot consisting of plants, or of plants in a lot consisting 

of cut leaves. (See §51.1034.) 

(d) Tolerance for size. Turnip greens with roots attached shall have 

not more than 10 percent, by weight, of roots which are larger than 

the specified maximum size. (See §51.1034.) 
18

 U.S. No. 1

Total Defects 10% 

 Including serious damage 5% 

 Including decay 2% 

Mixture of cut leaves in a lot consisting of plants or a mixture of 

plants in a lot consisting of cut leaves 5% 

Oversize (Roots of turnip greens with roots attached) 10% 

Application of Tolerances 

Beet Greens

§51.2863 Application of tolerances. (a) The contents of individual 

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

following limitations: Provided, That the averages for the entire lot 

are within the tolerances specified for the grade: 

(1) For a tolerance of 10 percent or more, individual packages in any 

lot may contain not more than one and one-half times the tolerance 

specified; and, 

(2) For a tolerance of less than 10 percent, individual packages in 

any lot may contain not more than double the tolerance specified. 

 U.S. No. 1

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

 Including serious damage 2 x 5% = 10% 

 Including decay 2 x 1% = 2% 

Mixture of cut leaves in a lot consisting of plants 1-1/2 x 10% = 15% 

Mixture of plants in a lot consisting of cut leaves 2 x 3% = 6% 

For over-size roots 2 x 5% = 10% 

For over-size leaf blades 2 x 3% = 6% 
19

Collard Greens or Broccoli Greens

§51.523 Application of tolerances. The contents of individual 

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

following limitations: Provided, That the averages for the entire lot 

are within the tolerances specified: 

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

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

specified. 

(b) When a tolerance is less than 10 percent, individual containers in 

any lot shall have not more than double the tolerance specified: 

Provided, That at least one specimen which does not meet the 

requirements may be permitted in any container. 

 U.S. No. 1

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

 Including serious damage 2 x 5 = 10% 

 Including decay 2 x 2% = 4% 

Dandelion Greens

§51.2588 Application of tolerances. (a) The contents of individual 

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

following limitations: Provided, That the averages for the entire lot 

are within the tolerances specified. 

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

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

specified. 

(2) When a tolerance is less than 10 percent, individual containers in 

any lot shall have not more than double the tolerance specified: 

Provided, That at least one specimen which does not meet the 

requirements may be permitted in any container. 
20

 U.S. No. 1

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

 Including serious damage 2 x 5% = 10% 

 Including decay 2 x 2% = 4% 

Mixture of cut leaves in a lot consisting of plants or a 

mixture of plants in a lot consisting of cut leaves 2 x 5% = 10% 

Mustard Greens and Turnip Greens

§51.1033 Application of tolerances. (a) The contents of individual 

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

following limitation: Provided, That the averages for the entire lot 

are within the tolerances specified. 

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

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

specified. 

(2) When a tolerance is less than 10 percent, individual containers in 

any lot shall have not more than double the tolerance specified. 

 U.S. No. 1

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

 Including serious damage 2 x 5% = 10% 

 Including decay 2 x 2% = 4% 

Mixture of cut leaves in a lot consisting of plants or a 

mixture of plants in a lot consisting of cut leaves 2 x 5% = 10% 

Oversize (Roots of turnip greens with roots attached) 1-1/2 x 10% = 15% 
21

SIZE 

When size is determined, report the size statement, including a mostly range if 

necessary, on the notesheet and certificate. If the lot fails to meet marked or specified 

size, show the percentage of offsize in the average defects column. If the lot meets the 

marked size, but has a percentage of offsize within tolerance, state “undersize/oversize/ 

offsize within tolerance” (as applicable) after the size statement. 

Broccoli, Collard, Dandelion, and Mustard Greens - there are no size 

requirements or tolerances, but size may be specified and described if specifically 

requested by the applicant. 

Turnip Greens - (Root attached) unless otherwise specified, the maximum 

diameter of the root shall not be more than 1-1/2 inches. They shall have not more than 

10 percent, by weight, of roots that are larger than a specified maximum size. There 

are no additional size requirements or tolerances, but other size factors, such as length 

of leaves, may be specified and described if specifically requested by the applicant. 

Beet Greens - maximum diameter of root shall not be larger than 5/8 inch 

(cannot be otherwise specified). Not more than 5% for beet greens with roots in any lot, 

which are larger than 5/8 inch in diameter. 

Leaf blades shall not be longer than 6-1/2 inches (cannot be otherwise specified). 

Not more than 3% for beet leaves in any lot, which is longer than 6-1/2 inches. 

DEFECTS (QUALITY AND CONDITION) 

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

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

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

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

storage or shipment (shape, scars, etc.). 

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

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

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

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

CONDITION, depending on the circumstances. 
22

Cleanness (Q) 

The standards require all greens to be fairly clean. Fairly clean means that the 

appearance of the product is not materially affected by the presence of mud, dirt, or 

other foreign material. 

In scoring dirt on greens, the severity, as well as the color should be considered. 

The same amount of dirt in the heart leaves is more objectionable than the outer lower 

leaves. Likewise, dark or black soil would affect the appearance more than the same 

amount of lighter colored soil. All of these factors should be kept in mind in determining 

when to score for dirt. Do not be too critical in scoring, as it is practically impossible to 

harvest greens in a commercial manner without having some adhering dirt. 

The following terms shall be used to describe cleanness: 

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

Fairly Clean - appearance is not materially affected by presence of mud, dirt, or 

other foreign material. 

Slightly Dirty - there is considerable, mud, dirt, or foreign material. 

Dirty - distinctly affected by mud, dirt, or foreign material. 

Scoring Guide 

Greens that fail to meet the requirements of “fairly clean” shall be scored against 

the total tolerance of the grade when mud, dirt, or other foreign material materially 

affects the appearance or marketing quality of the greens. 

Discoloration (C) 

Discoloration may be caused by a number of factors including, disease, plant 

disorders, aging, or adverse growing or handling conditions. Discoloration affecting 

greens may be characterized by light tan to black discoloration affecting the leaves. 

Yellowing (C)

The primary causes of yellowing affecting greens are excessive heat and aging. 

Greens affected by yellowing will have a distinct light yellow cast to a solid yellow color. 

Scoring Guide (Broccoli, Collard, Dandelion, Mustard, and Turnip Greens) 

The amount and color of the discoloration or yellowing should be considered in 

relation to the size of the greens when scoring. Score discoloration or yellowing as 

damage when materially affecting the appearance or marketability of the greens. Score 

as serious damage when the unit is badly discolored.
23

Scoring Guide (Beet Greens)

§51.2870 Damage (a) Discoloration when the appearance of the 

individual leaf or plant is materially affected by yellowing, spotting or 

any other type of discoloration, except that leaves showing a reddish 

color, often caused by cold weather, shall not be considered as 

damaged by discoloration. Plants which have small dried, withered 

or slightly yellowed leaves at the base of the plant shall not be 

considered as damaged by discoloration unless the general 

appearance of the plant or of the plants in the container is materially 

affected. 

Downy Mildew (C) 

Downy mildew is characterized by sharply defined angular spots, yellowish to 

brown in color on the upper side of the leaf while the lower surfaces often show a 

whitish mold growth. 

Scoring Guide 

Score downy mildew accompanied by discoloration as damage when readily 

apparent on any leaf. Score downy mildew not accompanied by discoloration as 

damage when aggregating an area of more than 1 inch in diameter. 

Freezing and Freezing Injury (C) 

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

greens will be “dark colored, watersoaked, and translucent” in comparison to unaffected 

greens. 

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

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

The affected greens may be dull, wilted, watery, and/or translucent. 

Use the following procedures when reporting freezing or freezing injury: 

• Record pulp temperatures taken at various locations. 

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

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

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

• Describe the pattern of freezing or freezing injury in clear, concise terms. 
24

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

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

after packing but not in present location,” or “freezing injury so located as to indicate 

freezing occurred on trailer.” 

Freshness (C) 

The standards require all greens to be fresh. Fresh means that the greens are 

not more than slightly wilted. Greens should be described by use of the following 

terms: Fresh or wilted. Wilting is characterized by the greens losing their normal 

succulence and becoming limp or dehydrated in appearance. 

Scoring Guide

Greens that fail to meet the requirements of “fresh” shall be reported as “wilted” 

and scored against the total tolerance for the grade. 

Insects (Q or C) 

Various types of insects may affect greens in a variety of ways. Cutworms and 

caterpillars may feed on the leaves of the greens causing them to have an undesirable 

appearance. Beetles, crickets, and grasshoppers may also feed on the leaves causing 

small holes where the feeding occurred. Aphids may affect the leaves causing the 

appearance to be affected by the infestation of the aphids. When aphids are a factor, it 

is especially important the inspection be made where ample light is present as the color 

of the aphids may cause them to blend in with the color of the greens. 

Scoring Guide

Score the presence of aphids as damage when there are more than five aphids. 

Score worms as damage when worms are present and there is evidence of feeding on 

the leaves. Score feeding injury as damage when the injury materially affects the 

appearance or marketing quality of the greens. Score the presence of aphids as 

serious damage when there are more than fifteen aphids. Score worms as damage 

when worms are present and when feeding injury seriously affects the unit. 

Live insects or worms shall be reported as condition; if dead, report as quality. If 

you have both live and dead insects or worms, report all as condition. 

Mechanical Damage (Q) 

Rough handling and/or trimming may cause mechanical injury. The principal 

cause is packing the product too tightly in the container. Do not be too critical in scoring 

broken or crushed leaves that are next to the edge of the container lid or those caused 

by crushed ice in the center of the container. A few broken or crushed leaves are to be 
25

expected at the edge of the container or in contact with crushed ice. However, if this 

condition is excessive it shall be scored as damage. 

Scoring Guide

Score mechanical injury as damage when the unit is badly crushed, torn, or 

broken. Score as serious damage when seriously affecting the appearance of the 

greens. 

Mixture of Whole Plants and Leaves (Q) 

The standards for beet, dandelion, mustard and turnip greens provide separate 

tolerances for a mix of plants and leaves within an individual container or sample. The 

standards for broccoli and collard greens do not have requirements or a separate 

tolerance for a mix of plants and leaves within an individual container or sample. 

Beet Greens

§51.2861 U.S. No. 1...(3) For mixtures of whole plants, clusters and 

leaves. Not more than 10 percent of the beet greens may consist of 

cut leaves in a lot consisting of plants, and not more than 3 percent 

of the beet greens may consist of whole plants and clusters in a lot 

consisting of cut leaves; 

Dandelion Greens

§51.2586 U.S. No. 1...(b) Tolerances for mixtures of plants and leaves. 

Not more than 5 percent, by weight, of the dandelion greens packed 

as plants, in any lot, may consist of cut leaves or when packed as cut 

leaves may consist of plants. (See §51.2589.) 

Mustard and Turnip Greens

§51.1031 U.S. No. 1...(c) Tolerance for mixtures of whole plants and 

leaves. Not more than 5 percent, by weight, of the mustard or turnip 

greens may consist of cut leaves in a lot consisting of plants, or of 

plants in a lot consisting of cut leaves. (See §51.1034.) 
26

Root Defects (Q or C) 

In the case of mustard, turnip, or beet greens with root attached, no separate 

tolerance is allowed for defects affecting roots. When the root is defective, the plant is 

scored against the 10% tolerance. Condition defects that may affect the roots generally 

consist of defects such as discoloration or decay. Quality defects that may affect the 

roots may include defects such as scarring, growth cracks, or old cuts. 

Scoring Guide

Score defects affecting the roots as damage when seriously affecting the 

appearance of the unit of inspection (bunch or leaf). 

Note: Decay affecting the root shall be scored against the decay tolerance. 

Seedstems (Q) 

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

to or beyond the top of the individual greens plant. 

Scoring Guide 

For dandelion, mustard, and turnip greens, seedstems are scored as damage 

when they exceed one-fourth the length of the longest leaf. Seedstems are considered 

damage in collard and broccoli greens when tough, woody and more than 3-1/2 inches 

in length or tender or fairly tender and more than one-third the length of the plant. For 

all greens score as serious damage when seriously affecting the appearance of the 

plant. 

Tenderness (Q) 

The standards require all greens to be “fairly tender.” 

Greens cannot be old, tough, or excessively fibrous. While the growing season 

has much to do with tenderness of the product, the age of the plant will usually signify 

extent of development. Generally, small leaves or plants may be properly described as 

young and tender. Use caution when scoring plants as “not fairly tender” as the stems 

must be very fibrous and tough. 

Scoring Guide 

Greens that fail to meet the requirement of “fairly tender” shall be reported as 

“not fairly tender” and scored against the total tolerance for the grade. 
27

Trimming (Q) 

The standards require collard, broccoli, beet, and dandelion greens to be “well 

trimmed.” Mustard and Turnip Greens have no requirements for trimming. 

Beet Greens

§51.2869 “Well trimmed,” in the case of cut leaf beet greens, means 

that the length of leaf stem or petiole is not more than the length of 

the leaf blade and that the overall length of the leaf including blade 

and petiole is not more than 11 inches. 

Collard Greens and Broccoli Greens

§51.529 “Well trimmed,” as applied to plants, means that the main 

stem shall not extend more than one inch below the point of 

attachment of the first leaf. 

Dandelion Greens

§51.2594 “Well trimmed,” as applied to plants, means that they are 

cut at the crown of the root or cut so that the roots do not extend 

more than approximately one and one-half inches below the crown. 

Scoring Guide 

Greens failing to meet the requirements of “well trimmed” shall be scored against 

the total tolerance for the grade and reported as “not well trimmed.” 

White Rust (C) 

White Rust is a common disease of turnip and mustard greens. The primary 

symptom being small pinhead size white spots, slightly raised, usually found on the 

under side of the leaf. Usually it appears as yellow spots on the top side leaves. 

Scoring Guide

Score white rust as damage when the appearance of the greens are materially 

affected. Score as serious damage when the appearance of the greens are seriously 

affected. 
28

Decay (C) 

Greens are required to be free from decay. Any amount of decay is scorable 

against the restrictive decay tolerance. Do not report the type of decay on the 

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

advancement in general terms as: early, moderate, or advanced stages. Care should 

be taken to ensure that bruised, water soaked leaves, which are not deteriorating, are 

not scored as decay. 
29

APPENDIX I - U.S. GRADE STANDARDS 

United States Standards for Grades of Kale1

Effective July 21, 2005 

General 

51.3930 General. 

Grades

51.3931 U.S. No. 1. 

51.3932 U.S. Commercial. 

Tolerances

51.3933 Tolerances. 

Application of Tolerances

51.3934 Application of tolerances. 

Definitions

51.3935 One type. 

51.3936 Well trimmed. 

51.3937 Damage. 

General 

§51.3930 General 

These standards apply to kale leaves, plants, or bunches of kale leaves or plants, but shall not be 

applicable to mixtures of kale leaves, plants, or bunches of kale leaves or plants. 

Grades

§51.3931 U.S. No. 1.

"U.S. No. 1" consists of kale of one type which are well trimmed, not stunted, free from decay and from 

damage caused by yellow or discolored leaves, seedstems, wilting, bud burn, freezing, dirt, disease, 

insects, or mechanical or other means. (See §51.3933.) 

§51.3932 U.S. Commercial.

"U.S. Commercial" consists of kale which meet the requirements of U.S. No. 1 except that bronze or 

slightly yellowish color affecting only the edges of the leaves shall be permitted, provided these edges are 

not dried. (See §51.3933.) 

Tolerances

§51.3933 Tolerances.

In order to allow for variations incident to proper grading and handling in each of the foregoing grades, the 

following tolerances, by count, are provided as specified: 

(a) Ten percent in any lot which fail to meet the requirements of the specified grade, including therein not 

more than 1 percent affected by wet decay. 

Application of Tolerances 

§51.3934 Application of tolerances.

Individual samples are subject to the following limitations: 

(a) For packages which contain 15 specimens or more and a tolerance of 10 percent or more is provided, 

individual samples in any lot may contain not more than one and one-half times the tolerance specified. 

For packages which contain 15 specimens or more and a tolerance of less than 10 percent is provided, 

individual samples may contain not more than double the tolerance specified except that at least one 

defective specimen may be permitted in any sample: Provided, That the average for the entire lot is 

within the tolerance specified for the grade. 

 

1

Packing of the product in conformity with the requirements of these standards shall not excuse failure to comply with the provisions 

of the Federal Food, Drug, and Cosmetic act. 
30

(b) For packages which contain less than 15 specimens, individual samples in any lot may contain not 

more than double the tolerance specified, except that at least one defective specimen may be permitted 

in any sample: Provided, That the average for the entire lot is within the tolerance specified for the 

grade. 

Definitions

§51.3935 One type.

"One type" means that the kale in any container shall have the same general character of growth and 

color; i.e., curly leaf type and distinctly smooth leaf types shall not be mixed, and distinctly purple type 

plants shall not be mixed with green or blue type kale. As blue type kale often shows a purplish tinge on 

some leaves while other plants of this type may not show this color, such a mixture shall be considered 

as one type. 

§51.3936 Well trimmed.

"Well trimmed" means that the butt is trimmed off to not more than three-fourths of an inch from the point 

of attachment of the outer leaves and that yellow, discolored, dried or otherwise damaged leaves which 

materially affect the appearance of the plant have been removed. 

§51.3937 Damage.

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

appearance, or the edible or marketing quality of the plant. A plant shall be considered as damaged by a 

seedstem when the flower buds are dried or have opened, or when the seedstem extends above the top 

of the plant when the leaves are folded together around the seedstem, or if the removal of part of the 

seedstem has caused the appearance of the plant to be materially injured. 
31

United States Standards for Grades of Beet Greens1

Effective December 26, 2008 

General 

51.2860 General. 

Grades 

51.2861 U.S. No. 1. 

Reserved 

51.2862 [Reserved]. 

Application of Tolerances 

51.2863 Application of tolerances. 

51.2864 Basis for calculating percentages. 

Definitions 

51.2865 Similar varietal characteristics. 

51.2866 Fresh. 

51.2867 Fairly clean. 

51.2868 Fairly tender. 

51.2869 Well trimmed. 

51.2870 Damage. 

51.2871 Diameter. 

51.2872 Serious damage. 

General 

§51.2860 General. 

The standards contained in this subpart are applicable to beet greens consisting of either plants (with or 

without attached roots) or cut leaves, but they shall not be applicable to a mixture of plants and cut leaves 

in the same container. The standards apply only to the common red-rooted table varieties of beets (Beta 

vulgaris) but not to mangel wurzel varieties primarily grown for stock feed, or to sugar beets (Beta vulgaris 

var. saccharifera). 

Grades 

§51.2861 U.S. No. 1. 

“U.S. No. 1” consists of beet greens of similar varietal characteristics which are fresh, fairly clean, fairly 

tender, well trimmed and which are free from decay, weeds, grass, other kinds of leaves or other foreign 

material, and from damage caused by discoloration, freezing, disease, insects or mechanical or other 

means. 

(a) In the case of beet greens with roots attached, the roots shall be free from damage by any cause, and 

the maximum diameter of the root shall not be larger than five-eighths inch. 

(b) The leaf blades of beet greens shall not be longer than 6-1/2 inches. 

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

be permitted (see §§51.2863 and 51.2864). 

(1) For over-size roots. 5 percent for beet greens with roots in any lot which are larger than five-eighths 

inch in diameter; 

(2) For over-size leaf blades. 3 percent for beet leaves in any lot which are longer than 6-1/2 inches; 

(3) For mixtures of whole plants, clusters and leaves. Not more than 10 percent of the beet greens 

may consist of cut leaves in a lot consisting of plants, and not more than 3 percent of the beet greens 

may consist of whole plants and clusters in a lot consisting of cut leaves; 

(4) For leaves other than beet leaves, weeds, grass or other foreign material. Not more than 3 

pieces in a 1 pound sample; and, 

 

1

Packing of the product in conformity with the requirements of these standards shall not excuse failure to comply with the provisions 

of the Federal Food, Drug, and Cosmetic act. 

**** 

Revised, May 2011, HU-155-11(a) 

Page 31, Kale and Greens (Beet, Broccoli, Collard, Dandelion, Mustard, and Turnip), 

Shipping Point and Market Inspection Instructions, April 2008 
32

(5) For other defects. Not more than a total of 10 percent, but not more than one-half of this tolerance, 

or 5 percent shall be allowed for defects causing serious damage, including therein not more than 1 

percent for decay. 

Unclassified 

§51.2862 [Reserved]. 

Application of Tolerances 

§51.2863 Application of tolerances. 

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

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

the grade: 

(1) For a tolerance of 10 percent or more, individual packages in any lot may contain not more than one 

and one-half times the tolerance specified; and, 

(2) For a tolerance of less than 10 percent, individual packages in any lot may contain not more than 

double the tolerance specified. 

§51.2864 Basis for calculating percentages. 

Percentages shall be calculated on the basis of weight or an equivalent basis, except that the amount of 

leaves other than beet leaves, blades of grass, weeds or parts of weeds or other foreign material shall be 

calculated on the basis of count, using 1 pound of beet greens as the sample. In inspecting the sample, 

the unit shall be the plant or leaf exactly as it occurs in the sample. A plant or portion of plant shall not be 

broken to remove the defective portion, but shall be considered as a unit. 

Definitions 

§51.2865 Similar varietal characteristics. 

“Similar varietal characteristics” means that the beet greens in any container are similar in color and type. 

§51.2866 Fresh. 

“Fresh” means that the beet greens are not more than slightly wilted. 

§51.2867 Fairly clean. 

“Fairly clean” means that the individual leaf or plant is reasonably free from dirt or other foreign material 

and that the general appearance of the beet greens in the container is not materially affected. 

§51.2868 Fairly tender. 

“Fairly tender” means that the beet greens are not tough or excessively fibrous. 

§51.2869 Well trimmed. 

“Well trimmed,” in the case of cut leaf beet greens, means that the length of leaf stem or petiole is not 

more than the length of the leaf blade and that the overall length of the leaf including blade and petiole is 

not more than 11 inches. 

§51.2870 Damage. 

“Damage” means any defect which materially affects the appearance, or the edible or shipping quality of 

the individual beet leaf or plant, or the general appearance of the beet greens in the container. Any one 

of the following defects, or any combination of defects the seriousness of which exceeds the maximum 

allowed for any one defect, shall be considered as damage: 

(a) Discoloration when the appearance of the individual leaf or plant is materially affected by yellowing, 

spotting or any other type of discoloration, except that leaves showing a reddish color, often caused by 

cold weather, shall not be considered as damaged by discoloration. Plants which have small dried, 

withered or slightly yellowed leaves at the base of the plant shall not be considered as damaged by 

discoloration unless the general appearance of the plant or of the plants in the container is materially 

affected, and, 

(b) Mechanical damage when the individual leaf is badly crushed, torn or broken. 

§51.2871 Diameter. 

“Diameter” means the greatest dimension of the root measured at right angles to a line from the center of 

the crown to the base of the root. 

§51.2872 Serious damage. 

“Serious damage” means any defect which seriously affects the appearance or the edible or shipping 

quality of the individual beet leaf or plant, or the general appearance of the beet greens in the container. 

Any one of the following defects, or any combination of defects the seriousness of which exceeds the 

maximum allowed for any one defect, shall be considered as serious damage: 

(a) Discoloration when the individual leaf or plant is badly discolored; 
33

(b) Insects when the individual leaf or plant is noticeably infested or when it is seriously damaged by 

them; and, 

(c) Decay. **** 
34

United States Standards for Grades of Collard Greens or Broccoli Greens1

Effective April 16, 1953 

General 

51.520 General. 

Grades 

51.521 U.S. No. 1. 

Unclassified 

51.522 Unclassified. 

Application of Tolerances 

51.523 Application of tolerances. 

51.524 Basis for calculating percentages. 

Definitions 

51.525 Similar varietal characteristics. 

51.526 Fresh. 

51.527 Fairly tender. 

51.528 Fairly clean. 

51.529 Well trimmed. 

51.530 Damage. 

51.531 Serious damage. 

General 

§51.520 General. 

These standards are applicable to collard greens or broccoli greens, or mixtures of the two which may 

consist of leaves, or parts of leaves, plants or mixtures of leaves and plants. 

Grades 

§51.521 U.S. No. 1. 

U.S. No. 1 consists of collard greens or broccoli greens, of similar varietal characteristics which are fresh, 

fairly tender, fairly clean, well trimmed, and of characteristic color for the variety or type; which are free 

from decay and free from damage caused by coarse stalks and seed stems, discoloration, freezing, 

foreign material, disease, insects or mechanical or other means. 

(a) In order to allow for variations incident to proper grading and handling, not more than a total of 10 

percent, by weight, of the units in any lot, may fail to meet the requirements of the grade: Provided, That 

not more than one-half of this amount, or 5 percent, shall be allowed for serious damage by any cause, 

and including therein not more than 2 percent for decay. (See §51.524.) 

Unclassified 

§51.522 Unclassified. 

Unclassified consists of collard greens or broccoli greens which have not been classified in accordance 

with the foregoing grade. The term “unclassified” is not a grade within the meaning of these standards 

but is provided as a designation to show that no definite grade has been applied to the lot. 

Application of Tolerances 

§51.523 Application of tolerances. 

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

limitations: Provided, That the averages for the entire lot are within the tolerances specified: 

(a) When a tolerance is 10 percent or more, individual containers in any lot shall have not more than one 

and one-half times the tolerance specified. 

(b) When a tolerance is less than 10 percent, individual containers in any lot shall have not more than 

double the tolerance specified: Provided, That at least one specimen which does not meet the 

requirements may be permitted in any container. 

 

1

Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug 

and Cosmetic Act, or with applicable State laws and regulations. 
35

§51.524 Basis for calculating percentages. 

Percentages shall be calculated on the basis of weight or an equivalent basis. In sorting or grading the 

sample, the unit shall be the plant, the leaf, or a portion of the leaf or plant exactly as it occurs in the 

sample. A plant or portion of plant shall not be broken to remove the defective portion, but shall be 

considered as a unit. 

Definitions 

§51.525 Similar varietal characteristics. 

“Similar varietal characteristics” means that the collard greens or broccoli greens shall be of the same 

general color and character of growth. No mixture of varieties or types shall be permitted which materially 

affects the appearance of the lot. 

§51.526 Fresh. 

“Fresh” means that the greens are not more than slightly wilted. 

§51.527 Fairly tender. 

“Fairly tender” means that the greens are not tough, or excessively fibrous. 

§51.528 Fairly clean. 

“Fairly clean” means that the appearance of the greens is not materially affected by the presence of dirt, 

dust, or other foreign material. 

§51.529 Well trimmed. 

“Well trimmed,” as applied to plants, means that the main stem shall not extend more than one inch below 

the point of attachment of the first leaf. 

§51.530 Damage. 

“Damage” means any defect which materially affects the appearance, or the edible or shipping quality of 

the individual unit, or the lot as a whole. Any one of the following defects, or any combination of defects, 

the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as 

damage: 

(a) Coarse stalks or seed stems when they are woody and tough and more than 3-1/2 inches in length, or 

when they are fairly tender or tender and are more than one-third the length of the entire plant. The 

length of the plant shall be measured from the base of the main stem to the tip of the leaf extending the 

greatest distance from the base of the main stem; 

(b) Discoloration when the appearance of the unit is materially affected by yellowing or any other type of 

discoloration; and, 

(c) Mechanical damage when the unit is badly crushed, torn, or broken. 

§51.531 Serious damage. 

“Serious damage” means any defect which seriously affects the appearance, or the edible or shipping 

quality of the individual unit, or the lot as a whole. Any one of the following defects, or any combination of 

defects, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered 

as serious damage: 

(a) Insects when the unit is noticeably infested, or when it is seriously damaged by them; 

(b) Discoloration when the unit is badly discolored; and, 

(c) Decay. 
36

United States Standards for Grades of Dandelion Greens 1

Effective February 4, 1955 

General 

51.2585 General. 

Grades 

51.2586 U.S. No. 1. 

Unclassified 

51.2587 Unclassified. 

Application of Tolerances 

51.2588 Application of tolerances. 

51.2589 Basis for calculating percentages. 

Definitions 

51.2590 Similar varietal characteristics. 

51.2591 Fresh. 

51.2592 Fairly tender. 

51.2593 Fairly clean. 

51.2594 Well trimmed. 

51.2595 Damage. 

51.2596 Serious damage. 

General 

§51.2585 General. 

These standards are applicable to dandelion greens consisting of either plants or cut leaves, but they 

shall not be applicable to mixtures of plants and cut leaves in the same container. 

Grades 

§51.2586 U.S. No. 1. 

U.S. No. 1 consists of dandelion greens of similar varietal characteristics which are fresh, fairly tender, 

fairly clean, well trimmed, and which are free from decay and free from damage caused by seedstems, 

discoloration, freezing, foreign material, disease, insects or mechanical or other means. 

(a) Tolerance for defects. In order to allow for variations incident to proper grading and handling, other 

than for mixtures of plants and cut leaves, not more than a total of 10 percent, by weight, of the units in 

any lot, may fail to meet the requirements of the grade: Provided, That not more than one-half of this 

amount, or 5 percent, shall be allowed for serious damage by any cause, and including therein not more 

than 2 percent for decay. (See §51.2589.) 

(b) Tolerances for mixtures of plants and leaves. Not more than 5 percent, by weight, of the dandelion 

greens packed as plants, in any lot, may consist of cut leaves or when packed as cut leaves may consist 

of plants. (See §51.2589.) 

Unclassified 

§51.2587 Unclassified. 

Unclassified consists of dandelion greens which have not been classified in accordance with the 

foregoing grade. The term “unclassified” is not a grade within the meaning of these standards but is 

provided as a designation to show that no definite grade has been applied to the lot. 

Application of Tolerances 

§51.2588 Application of tolerances. 

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

following limitations: Provided, That the averages for the entire lot are within the tolerances specified. 

(1) When a tolerance is 10 percent or more, individual containers in any lot shall have not more than one 

and one-half times the tolerance specified. 

 

1

Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug 

and Cosmetic Act, or with applicable State laws and regulations. 
37

(2) When a tolerance is less than 10 percent, individual containers in any lot shall have not more than 

double the tolerance specified: Provided, That at least one specimen which does not meet the 

requirements may be permitted in any container. 

§51.2589 Basis for calculating percentages. 

Percentages shall be calculated on the basis of weight or an equivalent basis. In sorting or grading the 

sample, the unit shall be the plant or leaf exactly as it occurs in the sample. A plant or portion of plant 

shall not be broken to remove the defective portion, but shall be considered as a unit. 

Definitions 

§51.2590 Similar varietal characteristics. 

“Similar varietal characteristics” means that the dandelion greens shall be of the same general color and 

character of growth. No mixture of varieties or types shall be permitted which materially affects the 

appearance of the lot. 

§51.2591 Fresh. 

“Fresh” means that the greens are not more than slightly wilted. 

§51.2592 Fairly tender. 

“Fairly tender” means that the greens are not old, tough, or excessively fibrous. 

§51.2593 Fairly clean. 

“Fairly clean” means that the appearance of the greens is not materially affected by the presence of mud, 

dirt, or other foreign material. 

§51.2594 Well trimmed. 

“Well trimmed,” as applied to plants, means that they are cut at the crown of the root or cut so that the 

roots do not extend more than approximately one and one-half inches below the crown. 

§51.2595 Damage. 

“Damage” means any defect which materially affects the appearance, or the edible or shipping quality of 

the individual unit, or the lot as a whole. Any one of the following defects, or any combination of defects, 

the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as 

damage: 

(a) Seed stems when more than one-fourth the length of the longest leaf; 

(b) Discoloration when the appearance of the unit is materially affected by discoloration; and, 

(c) Mechanical damage when the unit is badly crushed, torn, or broken. 

§51.2596 Serious damage. 

“Serious damage” means any defect which seriously affects the appearance, or the edible or shipping 

quality of the individual unit, or the lot as a whole. Any one of the following defects, or any combination of 

defects, the seriousness of which exceeds the maximum allowed for any one defect, shall be considered 

as serious damage: 

(a) Insects when the unit is noticeably infested or when it is serious damaged by them; 

(b) Discoloration when the unit is badly discolored; and, 

(c) Decay. 
38

United States Standards for Grades of Mustard Greens and Turnip Greens1

Effective March 8, 1953 

General 

51.1030 General. 

Grades 

51.1031 U.S. No. 1. 

Unclassified 

51.1032 Unclassified. 

Application of Tolerances 

51.1033 Application of tolerances. 

51.1034 Basis for calculating percentages. 

Definitions 

51.1035 Similar varietal characteristics. 

51.1036 Fresh. 

51.1037 Fairly tender. 

51.1038 Fairly clean. 

51.1039 Damage. 

51.1040 Firm. 

51.1041 Diameter. 

51.1042 Serious damage. 

General 

§51.1030 General. 

These standards are applicable to either mustard greens or turnip greens consisting of either plants 

(crown or root attached), or cut leaves but they shall not be applicable to mixtures of plants and cut 

leaves or mixtures of mustard greens and turnip greens in the same container. 

Grades 

§51.1031 U.S. No. 1. 

U.S. No. 1 consists of mustard greens or turnip greens of similar varietal characteristics which are fresh, 

fairly tender, fairly clean, and which are free from decay and free from damage caused by seedstems, 

discoloration, freezing, foreign material, disease, insects or mechanical or other means. 

(a) Specifications for roots. In the case of turnip greens with roots attached, the roots shall be firm and 

free from damage by any cause and unless otherwise specified, the maximum diameter of the root shall 

be 1-1/2 inches. 

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

than for size of roots and mixtures of plants and leaves, not more than a total of 10 percent, by weight, of 

the units in any lot, may fail to meet the requirements of the grade: Provided, That not more than 

one-half of this amount, or 5 percent, shall be allowed for serious damage by any cause and including 

therein not more than 2 percent of decay. (See §51.1034.) 

(c) Tolerance for mixtures of whole plants and leaves. Not more than 5 percent, by weight, of the 

mustard or turnip greens may consist of cut leaves in a lot consisting of plants, or of plants in a lot 

consisting of cut leaves. (See §51.1034.) 

(d) Tolerance for size. Turnip greens with roots attached shall have not more than 10 percent, by 

weight, of roots which are larger than the specified maximum size. (See §51.1034.) 

Unclassified 

§51.1032 Unclassified. 

Unclassified consists of mustard greens or turnip greens which have not been classified in accordance 

with the foregoing grade. The term “unclassified” is not a grade within the meaning of these standards 

but is provided as a designation to show that no definite grade has been applied to the lot. 

 

1

Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug 

and Cosmetic Act, or with applicable State laws and regulations. 
39

Application of Tolerances 

§51.1033 Application of tolerances. 

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

following limitation: Provided, That the averages for the entire lot are within the tolerances specified. 

(1) When a tolerance is 10 percent or more, individual containers in any lot shall have not more than one 

and one-half times the tolerance specified. 

(2) When a tolerance is less than 10 percent, individual containers in any lot shall have not more than 

double the tolerance specified. 

§51.1034 Basis for calculating percentages. 

Percentages shall be calculated on the basis of weight or an equivalent basis. When mustard greens or 

turnip greens are packed as plants, each plant shall be considered as a unit. When packed as cut 

leaves, the individual leaf shall be considered as a unit. 

Definitions 

§51.1035 Similar varietal characteristics. 

“Similar varietal characteristics” means that the mustard or turnip greens shall be of one type (such as, 

crinkly leaf type or smooth leaf type in the case of mustard greens). No mixture of types shall be 

permitted which materially affects the appearance of the lot. 

§51.1036 Fresh. 

“Fresh” means that the mustard or turnip leaves are not more than slightly wilted. 

§51.1037 Fairly tender. 

“Fairly tender” means that the mustard or turnip greens are not old, tough, or excessively fibrous. 

§51.1038 Fairly clean. 

“Fairly clean” means that the appearance of the mustard or turnip greens is not materially affected by the 

presence of mud, dirt, or other foreign material. 

§51.1039 Damage. 

“Damage” means any defect which materially affects the appearance, or the edible or shipping quality of 

the individual plant (with or without roots), the individual cut leaf, or the lot as a whole. Any one of the 

following defects, or any combination of defects, the seriousness of which exceeds the maximum allowed 

for any one defect, shall be considered as damage: 

(a) Seed stems when more than one-fourth the length of the longest leaf; 

(b) Discoloration when the appearance of the individual unit is materially affected by yellowing or any 

other type of discoloration; and, 

(c) Mechanical damage when the individual unit is badly crushed, torn, or broken. 

§51.1040 Firm. 

“Firm” means that the root is not soft, flabby, or shriveled. 

§51.1041 Diameter. 

“Diameter” means the greatest dimension measured at right angles to a line from the center of the crown 

to the base of the root. 

§51.1042 Serious damage. 

“Serious damage” means any defect which seriously affects the appearance, or the edible or shipping 

quality of the individual plant (with or without roots), the individual cut leaf, or the lot as a whole. Any one 

of the following defects, or any combination of defects, the seriousness of which exceeds the maximum 

allowed for any one defect, shall be considered as serious damage: 

(a) Insects when the unit is noticeably infested or when seriously damaged by them; 

(b) Discoloration when the unit is badly discolored; and, 

(c) Decay. 
40

APPENDIX II – CERTIFICATE AND NOTESHEET 

EXAMPLES 

Example 1 – Inspection Notesheet 
41

Example 1 – Inspection Scoresheet 
42

Example 1 – Inspection Certificate 
43

Example 2 – Inspection Certificate 
44

 Example 2 – Inspection Certificate 
45

 Example 2 – Inspection Certificate