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Cauliflower

Shipping Point and Market Inspection 

Instructions

August 2017
Non-Discrimination Policy: 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 http://www.ascr.usda.gov/complaint_filing_cust.html 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.
These instructions contain information and guidelines to help personnel of the 

U.S. Department of Agriculture’s (USDA) Specialty Crops Inspection (SCI) Division 

uniformly apply and interpret U.S. grade standards, other similar specifications, and 

special procedures.

These guidelines do not supersede the Federal Food, Drug, and Cosmetic Act or any 

other applicable Federal or State laws or regulations. Compliance with these statutes is 

mandatory. This publication supersedes any previously issued inspection instructions.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or 

pictorial representations accredited to private authorship is used with the permission of 

the individual(s) or source(s) cited. Unless a specific reference is cited, the information 

in this manual has been derived from sources available to the public or from the 

technical knowledge of USDA personnel.

Except for official USDA inspection aids or devices and color guides (or standards) 

produced under license of the Department of Agriculture, the mention of any supplier, 

patented device, product, brand name, or equipment does not imply endorsement by 

USDA over any other similar or equally effective material.

Inspection instructions are issued by USDA after careful consideration of all data and 

views submitted. The Department welcomes suggestions for improving the inspection 

instructions in future revisions. 

Comments may be submitted to: 

Director, Specialty Crops Inspection Division

Specialty Crops Program

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, DC 20250

These instructions replace the Shipping point and Market Inspection Instructions for 

Cauliflower dated January 2000, and include, but not limited to, all previous 

correspondence, memos, inspection instructions, or procedures.
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Shipping Point and Market Inspection Instructions for Cauliflower (August 2017)

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SHIPPING POINT AND MARKET INSPECTION INSTRUCTIONS FOR CAULIFLOWER

SECTION PAGE NO.

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

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

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

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

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

SUMMARY OF TOLERANCES ................................................................................................ 2

APPLICATION OF TOLERANCES............................................................................................ 3

SUMMARY OF APPLICATION OF TOLERANCES ....................................................................... 3

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

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

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

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

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

CONDITION OF PACK ................................................................................................... 5

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

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

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

MARKING REQUIREMENTS FOR MAXIMUM DIAMETERS LESS THAN 4 INCHES ........................ 6

UNIFORMITY................................................................................................................. 6

STANDARD SIZING ........................................................................................................ 7

MARKING AS TO COUNT ................................................................................................ 7

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

BRACTS (Q) ...................................................................................................................... 8

ENLARGED BRACTS...................................................................................................... 8

SMALL BRACTS ............................................................................................................ 8

BRUISING (Q OR C)............................................................................................................ 9

CLEANNESS (Q) ................................................................................................................ 9

COLOR (C)...................................................................................................................... 10

CURD ........................................................................................................................ 10

JACKET LEAF ............................................................................................................. 10

COMPACTNESS (C).......................................................................................................... 11

CUTS (Q)........................................................................................................................ 11

DISCOLORATION (C) ........................................................................................................ 12

CURD DISCOLORATION ............................................................................................... 12
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JACKET LEAF DISCOLORATION..................................................................................... 13

INNER LEAF DISCOLORATION....................................................................................... 14

MIDRIB DISCOLORATION ............................................................................................. 14

FREEZING AND FREEZING INJURY (C) ................................................................................ 15

FUZZINESS (C) ................................................................................................................ 15

HOLLOW STEM (Q) .......................................................................................................... 16

INSECT INJURY (Q OR C).................................................................................................. 16

MOLD (C)........................................................................................................................ 17

RICEY (C) ....................................................................................................................... 17

TRIMMING (Q) ................................................................................................................. 18

WILTING/FRESHNESS (C) ................................................................................................. 18

JACKET LEAVES ......................................................................................................... 18

CURDS ...................................................................................................................... 19

DECAY (C)...................................................................................................................... 19

CURDS OR BUTTS....................................................................................................... 19

JACKET LEAVES ......................................................................................................... 19

APPENDIX I – CERTIFICATE EXAMPLES.............................................................................. 20

EXAMPLE 1: FV-184 NOTESHEET..................................................................................... 20

EXAMPLE 1: FV-184 CERTIFICATE A ................................................................................ 21

EXAMPLE 1: FV-184 CERTIFICATE B ................................................................................ 22

EXAMPLE 2: FV-300 NOTESHEET (FRONT SIDE) ............................................................... 23

EXAMPLE 2: FV-300 NOTESHEET (BACK SIDE) ................................................................. 24

EXAMPLE 2: FV-300 CERTIFICATE ................................................................................... 25

EXAMPLE 3: FV-300 NOTESHEET (FRONT SIDE) ............................................................... 26

EXAMPLE 3: FV-300 NOTESHEET (BACK SIDE) ................................................................. 27

EXAMPLE 3: FV-300 CERTIFICATE ................................................................................... 28

EXAMPLE 4: FV-300 NOTESHEET (FRONT SIDE) ............................................................... 29

EXAMPLE 4: FV-300 NOTESHEET (BACK SIDE) ................................................................. 30

EXAMPLE 4: FV-300 CERTIFICATE ................................................................................... 31

EXAMPLE 5: FV-300 FEIRS CERTIFICATE ........................................................................ 32
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Shipping Point and Market Inspection Instructions for Cauliflower (August 2017)

1

GENERAL

The U.S. Standards for Grades of Cauliflower covers curds of all colors, such as white, 

cream, purple, green, or orange. Colors may also be comingled in the same pack when 

specified.

Product using the trade name “Broccoliflower” may or may not be covered by the U.S. 

standards. If the product looks like green cauliflower (resembling traditional cauliflower 

in all but color), apply the standards and report as “Green Cauliflower.” Romanesco 

may also be seen under the name “Broccoliflower,” sometimes called Romanesco 

Broccoli or Romansco Cauliflower. Romanesco is considered a “no grade” (NOG); its 

head is composed of spiraled buds of descending size (a repeating pattern of pointed 

conical spheres, like a small pine tree).

Product using trade terms for size such as “Baby,” “Petite,” “Mini,” etc., may be certified 

to a U.S. grade when curds are specified to have maximum diameters less than 4 

inches.

Cauliflower florets (pieces of curds) are not covered by the U.S. standards and are 

considered as NOGs.

Any portion of these instructions beginning with §51 and followed with bold print is 

material copied directly from the U.S. Standards for Grades of Cauliflower.

REPRESENTATIVE SAMPLING

Obtaining representative samples is essential. Accurate certification is possible only if 

the samples examined are truly representative of the entire lot or accessible portion. 

Sample all portions of a lot or load even if it is difficult to reach all layers or parts. If you 

cannot access the entire lot for sampling, restrict the inspection and certificate to the 

accessible portion.

SIZE OF SAMPLE

The tolerances of the U.S. Standards for Grades of Cauliflower for quality and condition 

defects are determined on the basis of count. Examine the entire contents of the 

container, except when in bulk bins examine a minimum of 25 heads of cauliflower.

NUMBER OF SAMPLES

As a general rule, examine a minimum of 1% of the lot. For lots of fewer than 300 

packages, examine a minimum of 3 samples. For lots over 2,000 packages, sample at 

the rate of two-thirds of 1%. To ensure an accurate description of the lot, examine 

additional representative samples when the quality, condition, or size within samples is 

decidedly different.
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TOLERANCES AND APPLICATION OF TOLERANCES

§51.543 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) For defects.

(1) U.S. No. 1. 10 percent for heads of cauliflower in any lot which fail to 

meet the requirements of the grade, but not more than one-half of 

this tolerance, or 5 percent, shall be allowed for defects causing 

serious damage, including in this latter amount not more than 1 

percent for soft or wet decay affecting the curd or butt. (See 

§51.544.)

(2) U.S. Commercial. 20 percent for heads of cauliflower in any lot 

which fail to meet the requirements of the grade, but not more than 

one-half of this tolerance, or 10 percent, shall be allowed for defects 

causing serious damage, including in this latter amount not more 

than 1 percent for soft or wet decay affecting the curd or butt. (See 

§51.544.)

(b) For off-size. 5 percent for heads of cauliflower smaller than the specified 

minimum curd size and 5 percent for heads of cauliflower larger than any 

specified maximum curd size. (See §51.544.)

SUMMARY OF TOLERANCES

Defects U.S. No. 1 U.S. Commercial

A. Total defects 10% 20%

B. Serious damage (included in A.) 5% 10%

C. Decay affecting curds or 

butts1 (included in A.) 1% 1%

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

D. Undersize 5%

E. Oversize 5%

1 Decay affecting jacket leaves is scored against the serious damage tolerance, not the decay tolerance.
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APPLICATION OF TOLERANCES

§51.544 Application of tolerances.

The contents of individual packages in the lot, based on sample inspection, are 

subject to the following limitations:

(a) A package may contain not more than double any specified tolerance 

except that at least two defective and two off-size specimens may be 

permitted in any package: Provided, That not more than one specimen 

which is affected by soft or wet decay occurring on the curd or butt portion 

of the head may be permitted in any package: And provided further, That 

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

SUMMARY OF APPLICATION OF TOLERANCES

Defects2 U.S. No. 1 U.S. Commercial

A. Total defects 2 x 10% = 20% 2 x 20% = 40%

B. Serious damage (included in A.) 2 x 5% = 10% 2 x 10% = 20%

C. Decay affecting curds or butts

(included in A.) 2 x 1% = 2% 2 x 1% = 2%

Offsize2 U.S. No. 1 and U.S. Commercial

D. Undersize 2 x 5% = 10%

E. Oversize 2 x 5% = 10%

2

At least 2 defective and 2 offsize specimens may be permitted in any package, but not more than 1 

specimen in any package may be affected by soft or wet decay occurring on the curd or butt, provided 

that the lot tolerances for the grade are not exceeded.

NOTESHEET AND CERTIFICATE

Entries on the notesheet and certificate must be legible and accurate. Support all 

information appearing on the certificate with information from the notesheet. All 

information and notations must be properly recorded so that anyone familiar with 

inspection procedures can understand them and write a certificate. Notesheets and 

certificates are prima facie evidence and must withstand legal scrutiny.

Detailed instructions about dates, inspection points, places of inspection, types of 

carriers, lading, and other items not covered by these instructions may be found in 

the General Shipping Point Manual, General Market Manual, Federal-State Inspection 

Certificate (FV-184) Handbook, or Fresh Fruit and Vegetable Inspection Certificate (FV300) Manual. Contact your supervisor for anything not covered in these instructions.
Shipping Point and Market Inspection Instructions for Cauliflower (August 2017)

4

PRODUCT

Use the common name “Cauliflower” to describe this commodity in the product heading. 

Color may be reported in conjunction with “Cauliflower” or may be reported in the 

“Description of Products” section on the shipping point inspection certificates or in the 

“Lot ID” section on market notesheets and certificates.

NUMBER/TYPE OF CONTAINERS

Always report the number of containers. In the market and at shipping point locations 

for stationary lot certification, always verify the container count provided by the applicant

for each lot and report it as the “inspector’s count.” When the number of containers 

available for inspection does not match the application, confirm that the amount 

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

report the count at someone else’s authority, but also report the reason for doing so on 

the notesheet (e.g., numerous pallets with mixed product).

At shipping point locations for “days-run” certification, the manifest for count typically 

provided by the applicant is acceptable to use for reporting the number of containers.

Cauliflower is generally film wrapped when packed in open top cartons (flats) or trays. 

“Eastern” cauliflower may be packed in wirebound crates or cartons.

BRANDS/MARKINGS

Shipping Point

Report the brand, variety, size, color, Positive Lot Identification (PLI), and other 

important information appearing on the container on the notesheet and certificate in the 

appropriate sections.

Market

Report the brand, variety, size, color, count, grade, weight, point of origin, and other 

important information appearing on the container on the notesheet in the 

“Brands/Marks” section. On the certificate, report only the brand name and other 

pertinent information in the “Brand/Markings” section.

ORIGIN

Do not make a positive statement about origin on your own authority; rather, quote the 

container markings that list the state or country of origin in the appropriate space on the 

notesheet and the certificate. If origin is not marked, try to obtain this information from 
Shipping Point and Market Inspection Instructions for Cauliflower (August 2017)

5

the applicant. This policy is necessary because some firms may use one mark on the 

same product packed in several states.

CONDITION OF PACK

Use the following terms to describe pack:

Very tight: The head is packed so tightly that it usually results in bruising.

Tight: This is the best pack and means that the container is sufficiently filled and that 

the heads are placed tight enough so that there is no movement within the container.

Fairly tight: This pack allows for slight movement within the container, but not enough 

to cause bruising under normal handling conditions.

Slack: The container is not sufficiently full and free movement of the heads occurs. 

Report the amount of slackness in inches or fractions of an inch.

TEMPERATURE OF PRODUCT

Temperatures are not normally determined or reported at shipping point. However, due 

to the importance of the pulp temperature of fresh fruits and vegetables when in transit 

or at destination, it is essential that you accurately determine and report the temperature 

or range in temperatures on each lot. Report pulp temperature regardless of the 

location of the product, e.g., in the carrier, in a warehouse, or stacked on a platform.

Precool the thermometer to obtain true readings and report all temperatures to the 

nearest whole degree. Take a minimum of three temperatures for each lot; record the 

results on the notesheet. Take additional temperatures if the lot is abnormally cold or 

hot, or if there is a specific request for temperature. Specify the location where you took 

the temperature in the lot and/or load in greater detail when additional temperatures are 

taken.

SIZE

The U.S. No. 1 and U.S. Commercial grades require the diameter of the head to be not 

less than 4 inches unless the maximum diameter is specified to be less than 4 inches. 

Minimum diameters 4 inches and larger may also be specified. There is a 5% tolerance 

for undersize and separate 5% tolerance for oversize.

NOTE: The standards do not permit a minimum diameter smaller than 4 inches and a 

maximum diameter larger than 4 inches in the same container. All of the contents must 

either be 4 inches or larger in diameter or be specified to have maximum diameters less 

than 4 inches in diameter.
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REPORTING SIZE

§51.548 Diameter...the greatest dimension measured in a straight line which 

would pass through the center of the curd.

Report size in inches and fractions of inches. If there is a wide range in size, provide a 

mostly statement to give a better picture of the lot. For example, “Heads range 4 to 10, 

mostly 6 to 8, inches in diameter.”

Report any specified size in connection with the grade. For example, “U.S. No. 1, 3-3/4 

inch maximum diameter” or “U.S. No. 1, 8 inch minimum diameter.”

MARKING REQUIREMENTS FOR MAXIMUM DIAMETERS LESS THAN 4 INCHES

Marking requirements are not a requirement of the U.S. grade(s) for cauliflower. 

Therefore, a lot can fail marking requirements and meet the requirements of the grade.

§51.556 Marking Requirements.

When the product is packed to be less than 4 inches in maximum diameter, 90

percent or more of the master containers shall be plainly stamped, labeled, 

printed, or otherwise marked with the maximum diameter. The term “maximum,” 

or its recognized abbreviation, when following a diameter size marking, means 

that the heads are of the size marked or smaller.

When heads are specified with a maximum diameter less than 4 inches, 90% or more of 

the master containers in the lot must be marked with the maximum diameter. The word 

“maximum” or its recognized (widely accepted) abbreviation, when following a diameter

size, may be used (e.g., 3-1/2 inch max. dia.).

The application of tolerances does not apply. If less than 90% of the master containers 

are not marked, the lot fails to meet the marking requirements. However, a lot can fail 

marking requirements and still meet grade. For example, “U.S. No. 1, 3 inch maximum

diameter. Fails to meet marking requirements.”

UNIFORMITY

There is no requirement for uniformity of curd size; however, report the degree of 

uniformity at applicant’s request.

Use the following terms to describe uniformity:

Fairly uniform: The size of the curd in the individual containers does not vary more 

than 2 inches in diameter.
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Irregular: The size of curds in the individual containers varies more than 2 inches in 

diameter.

STANDARD SIZING

Standard sizing is not a requirement of the grade(s). Only determine when specifically 

requested by the applicant.

§51.545 Standard sizing.

(a) Any lot of cauliflower may be designated as meeting the requirements for 

standard sizing provided the variation in diameter of the curd in any 

individual package is not more than 1-1/2 inches.

(b) In order to allow for variations incident to proper packing not more than 10 

percent of the containers in any lot may fail to meet the requirements for 

standard sizing.

The following points apply to standard sizing:

• The application of tolerances does not apply to standard sizing.

• Not more than 10% of the containers in a lot may fail to meet the requirements of 

standard sizing.

• A lot of cauliflower can fail the requirements of standard sizing and still meet 

grade. For example, “U.S. No. 1. Fails to meet requirements of standard sizing.”

• In the “Remarks” section of the certificate and notesheet state: “Standard sizing 

reported at applicant’s request.”

MARKING AS TO COUNT

Cauliflower cartons are generally marked as to the count of heads. When containers 

are marked to count and do not conform to count, report in the “Other” section on 

market certificates and in the “Description of Products” section on shipping point 

certificates. Report the range and the average of heads per container as well as 

percentage of containers not conforming to count. For example, “Counts range from 10 

to 12, average 11 heads per carton; 50% of cartons fail to meet count as marked.” This 

may be a misbranding violation. For further instructions see “Misbranding Under PACA” 

in the General Market Manual.
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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 or “permanent”

defects are those that do not change during storage or shipment (e.g., shape and 

scars).

Report factors noted with (C) as CONDITION on market certificates. Condition defects

are factors subject to change during shipment or storage (e.g., bruising, discoloration, 

shriveling, and decay).

Factors noted with (Q or C) may be considered as QUALITY or CONDITION, 

depending on the circumstances.

Unless otherwise specified, scoring guides are based on a cauliflower head 6 inches in 

diameter. Allow corresponding larger or smaller areas on larger or smaller heads.

NOTE: Remove all film wrapping when examining for defects.

BRACTS (Q)

ENLARGED BRACTS

§51.554 Damage...(d) Enlarged bracts when leaves growing up through and 

extending above the curd materially detract from the appearance of the head;

Enlarged bracts refer to the light green leaves that originate from the base of the main 

stem and grow up through the curd. In some cases, these enlarged bracts separate 

sections from the main part of the head. At other times these bracts can cover the curd.

Scoring Guide

Damage: When exceeding 5 in number.

Serious damage: When exceeding 10 in number.

Visual Aids: Refer to Photos No. 3, 4, and 5.

SMALL BRACTS

In some lots of cauliflower, heads may be found which show numerous small white 

bracts, mostly from 1/8 inch to 1/2 inch in length, extending up through the curd.
Shipping Point and Market Inspection Instructions for Cauliflower (August 2017)

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Scoring Guide

Damage: When so numerous that the appearance of the head is materially affected.

Serious damage: When the bracts seriously detract from the appearance.

BRUISING (Q OR C)

§51.554 Damage...(a) Bruising when the size or color of the affected area 

materially detracts from the appearance or marketing quality, or when more than 

a small portion of the curd has broken off;

When packing cauliflower, heads may be bruised or broken by rough handling if 

reasonable care not used. The curd is usually very tender and if pressure is applied, 

discolored, bruised spots will show on the curd. Bruising which occurs after packing, 

such as crushing of the flowers, indented or discolored spots, is a condition factor.

Scoring Guide

Damage: When materially detracting from the appearance of the head. Allow larger 

areas for lighter bruises. As a guide, score as damage, bruises which are dark brown or 

darker when the affected area exceeds 5/8 inch in diameter or when portions of the curd 

are broken, indented or crushed to the extent as to materially detract from the 

appearance.

Serious damage: When seriously detracting from the appearance of the head. Allow 

larger areas for lighter bruises. As a guide, score as damage, bruises which are dark 

brown or darker when the area affected exceeds 1-1/4 inches in diameter or when 

portions of the curd are broken, indented, or crushed to the extent as to seriously 

detract from the appearance.

CLEANNESS (Q)

The U.S. grades for cauliflower require curds to be “clean” and jacket leaves to be “fairly 

clean.”

§51.546 Clean...the curd is practically free from dirt or other foreign matter.

§51.551 Fairly clean...the jacket leaves are not caked or badly smeared with dirt 

or other foreign matter.
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Scoring Guide

Damage: When the appearance of the curd is materially affected by dirt or other 

foreign material or when the jacket leaves are caked or badly smeared with dirt or other 

foreign material. Report curd as “Not clean” and jacket leaves as “Not fairly clean.”

Serious damage: When dirt or other foreign material seriously detracts from the 

appearance of the curd.

NOTE: Never score unclean jacket leaves as serious damage.

COLOR (C)

CURD

All colors of cauliflower may be certified to a U.S. grade.

§51.540 U.S. No. 1...(a)(3) Color -- white, creamy white, or cream, unless 

otherwise specified;

If not otherwise specified, cauliflower must be white, creamy white, or cream color. Use 

the following terms to report color: 

White: The curds show practically no cream color.

Creamy white: The general appearance of the curds are white, with a creamy cast.

Cream: The curds are a light to rich cream color (white with a tinge of yellow), but the 

cream color does not detract from the fresh appearance of the curd.

Any color such as orange, purple, or green, or comingling of colors in the same pack, 

may be specified. Color may be reported in general terms.

NOTE: See Curd Discoloration section for white/cream colored curds showing a 

noticeable yellow color.

JACKET LEAF

All grades of cauliflower require jacket leaves to be “fresh.”

Fresh: The jacket leaves are of normal color and are not wilted. Normal color means 

they are green color.

NOTE: See Wilted/Freshness section for wilted leaves and Jacket Leaf Discoloration

section for yellow or other types of discolored leaves.
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COMPACTNESS (C)

Each grade requires cauliflower curds to be compact. Use the following terms when 

describing compactness:

Compact: Flower clusters are closely united and the curd is solid.

Spread: Growth of the stem has caused more than slight separation of the clusters.

Badly spread: Clusters are widely separated and the head has a loose, open texture.

Scoring Guide

Damage: When curds are spread score against the total tolerance for both grades. 

Report as “Spreading.”

Serious damage: When curds are badly spread.

CUTS (Q)

§51.554 Damage...(b) Cuts when materially detracting from the appearance or 

marketing quality, or when any cut exposes the flower stem.

At times, a cut or slice may be made in the curd during harvesting or when jacket leaves 

are being trimmed.

NOTE: Portions of the curd that are indented or broken due to rough handling would be 

considered bruising (see Bruising section).

Scoring Guide

Damage: When cuts exceed 5/8 inch in diameter on a cauliflower 6 inches in diameter 

(correspondingly lesser or greater areas on smaller or larger heads), or when cuts 

expose the flower stem.

Serious damage: When cuts exceed 1 inch in diameter on a cauliflower 6 inches in 

diameter (correspondingly lesser or greater areas on smaller or larger heads), or when

the exposed area exceeds 5/8 inch in diameter.
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DISCOLORATION (C)

CURD DISCOLORATION

§51.554 Damage...(c) Discoloration when yellow or other abnormal color 

materially detracts from the appearance of the curd...

On some varieties of white/cream colored cauliflower, a purple tint is characteristic. It is 

not scorable, but may be described using general terms in the “Remarks” or “Other”

section, as not affecting grade, reported at applicant’s request.

Also, cream colored curds may show a tinge of yellow blended or mixed with whiter 

areas. These are not scorable unless the yellow color is noticeable (materially 

detracting).

Scoring Guide

Damage:

• When yellow or other color not characteristic of the variety, such as purple or 

pink blotches on white/cream colored curds, is noticeable (materially detracts 

from the appearance), or

• When a single dark brown or black spot exceeds 5/8 inch in diameter on a 

cauliflower 6 inches in diameter (correspondingly lesser or greater areas on 

smaller or larger head), or

• When numerous small (5/8 inch or less in diameter) dark brown or black spots 

detract from the appearance to a greater extent than that allowed for a single 

spot, or

• When discoloration lighter than dark brown or black affect the appearance to a 

greater extent than that permitted for dark brown or black discoloration.

Serious damage:

• When a single dark brown or black spot exceeds 1-1/4 inch in diameter on a 

cauliflower 6 inches in diameter (correspondingly lesser or greater areas on 

smaller or larger head), or

• When numerous small (5/8 inch or less in diameter) dark brown or black spots 

detract from the appearance to a greater extent than that allowed for a single 

spot, or
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13

• When discoloration lighter than dark brown or black affect the appearance to a 

greater extent than that permitted for dark brown or black discoloration.

JACKET LEAF DISCOLORATION

§51.554 Damage...(c) Discoloration when yellow or other abnormal color 

materially detracts from the appearance...of the jacket leaves of closely trimmed 

cauliflower, or seriously detracts from the appearance of the jacket leaves of 

cauliflower not closely trimmed.

The yellowing of jacket leaves may be slight or full yellow color and affect only a few 

outer leaves to all leaves surrounding the curd. In most cases, yellowing is due to aging 

or deterioration of the plant, although in some cases it is due to poor growing conditions, 

freezing injury, or disease.

There are various diseases affecting cauliflower leaves that cause discoloration. The 

following diseases are described for informational purposes; do not name the disease, 

but instead describe all discoloration on notesheets and certificates.

Alternaria Leaf Spot

Alternaria Leaf Spot is also known as Black Leaf Spot. It has been reported as causing 

Black Mold Rot under favorable conditions. The first symptoms appear as small, 

grayish brown to black specks, which soon enlarge and become sunken and black. 

Spots vary in size from 1/20 of an inch to 1 inch or more in diameter. They may remain 

single but frequently coalesce, especially in storage or transit. The spots may be 

marked by concentric brown zones or may be covered by moldy growth until the leaves 

turn yellow or shed.

Bacterial Leaf Spot 

This is a minor disease of cauliflower characterized by abundant speckling, spotting and 

blotching of the leaves. The spots first appear water-soaked and then brownish to 

purplish gray. The lesions are usually very small and are circular when in early stages, 

but soon take on an angular appearance and often coalesce.

Ring Spot

Ring Spot first appears as small circular spots having a dark center surrounded by a 

greenish-yellow watersoaked border. The spots are visible on both sides of the leaves. 

As the spots enlarge, they usually maintain the circular outline and have light brown to 

grayish-brown centers surrounded by a narrow olive-green or olive-gray border. The 

leaves eventually turn yellow and the spots retain their greenish border and become 

very conspicuous against the yellow background. The black pycnidia (pimples) may 
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appear in concentric rings towards the center part or the central region or be scattered 

over it. The pycnidia are sometimes so abundant that the whole spots appear black.

Virus Mottling

Virus mottling greatly reduces the yield and apparently is responsible for some of the 

excessive yellowing of the jacket leaves during transit and marketing.

Use the following scoring guide for discoloration affecting jacket leaves:

Scoring Guide

Damage only:

• When yellow, brown, black, or other abnormal color materially detracts from the 

appearance of the jacket leaves of closely trimmed cauliflower, or 

• When yellow, brown, black, or other abnormal color seriously detracts from the 

appearance of the jacket leaves of cauliflower not closely trimmed.

INNER LEAF DISCOLORATION

At times small tender leaves nearest the curd will show marginal discoloration. The 

exact cause of this discoloration is unknown, although a late heavy application of 

fertilizer may be a factor.

NOTE: Disregard any small inner leaves which are pale color or blanched.

Scoring Guide

Damage only: When inner leaves show a distinct brown to black marginal discoloration 

that materially detracts from the appearance, report as “Inner leaf discoloration.”

MIDRIB DISCOLORATION

Occasionally jacket leaves will have discoloration affecting the midribs only. This may 

be caused by field freezing. However, since this cannot be verified, describe the defect 

rather than identifying it as field freezing.

Scoring Guide

Damage only: When the midribs of more than two jacket leaves are light brown or 

darker in color for their entire length. If only portions of the midribs are affected, score 

when the equivalent of more than two entire midribs are affected by discoloration.
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FREEZING AND FREEZING INJURY (C)

Use the term “frozen” only when ice crystals are present. Frozen portions of cauliflower 

will be darker and glassy in comparison to the rest of the head, with a distinct line of 

demarcation between the affected and the unaffected portion.

Use the term “freezing injury” when it is evident the cauliflower has been frozen, but is 

not in a frozen condition at the time of inspection. The cauliflower may be discolored, 

watersoaked, and dull in appearance.

Scoring Guide

When an obvious pattern of freezing or freezing injury is present: Provide the 

following information in a freezing narrative statement on the certificate:

• 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 degree to which individual specimens are affected.

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

State where or when the freezing occurred if indicated by the location of injury. For 

example: “Location of freezing injury indicates it occurred after packing but not in

present location,” or “Location of freezing injury indicates it occurred in the trailer.”

When no pattern of freezing or freezing injury is present: Score heads as serious 

damage and report as “Frozen (or “Freezing injury”), scattered throughout pack and lot.”

FUZZINESS (C)

§51.554 Damage...(e) Fuzziness when more than 1/3 of the curd surface has a 

distinct fuzzy appearance.

Fuzziness is caused by the lengthening of the leafy floral bracts of the bud or flower 

giving the surface of the curd a velvety or hairy appearance. It frequently develops 

around the edges of the curd before appearing on other portions.

Scoring Guide

Damage: When more than 1/3 of the head has a distinctly fuzzy appearance.
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Serious damage: When 2/3 of the head has a distinctly fuzzy appearance.

Visual Aid: Refer to CAU-IDENT-6.

HOLLOW STEM (Q)

§51.554 Damage...(f) Hollow stem when the opening extends into the curd, or 

when the opening is more than slightly discolored or watersoaked.

Under certain growing conditions, hollow spaces may appear in the butt of the head and 

extend up or through the length of the main central stem.

Scoring Guide

Damage only: When the opening extends into the curd, or when the opening is more 

than slightly discolored or watersoaked.

INSECT INJURY (Q OR C)

§51.554 Damage...(g) Insects when any feeding on the curd is evident, or when 

the curd is more than slightly infested or the jacket leaves are more than 

moderately infested with aphids or other insects.

Several types of insects, one of the most common being the Aphid, may cause insect 

injury. The damage may be found on the curd and/or the jacket leaves.

In transit or at destination, if damage is fresh, or if live insect(s) are present, or a 

combination of live and dead, report as a condition factor. Report as a quality factor 

when the damage is old or if the insect(s) are dead.

Scoring Guide

Damage:

• When any feeding injury on the curd is evident, or 

• When more than 5 insects are on the jacket leaves, or

• When jacket leaves ragged from insect injury materially detract from appearance 

of the head.

Serious damage:

• When feeding injury seriously detracts from the appearance of the head, or
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• When more than 5 insects are on the curd, or 

• When more than 15 insects are on the jacket leaves, or

• When jacket leaves ragged from insect injury seriously detract from appearance 

of the head.

MOLD (C)

§51.554 Damage...(h) Mold when the aggregate area of all spots exceeds that of a 

circle three-eighths inch in diameter, or when the area of any individual spot 

exceeds that of a circle one-eighth inch in diameter. Mold which causes 

disintegration of the curd shall be considered soft decay...

One of the more common defects to affect cauliflower is surface mold. When mold is 

found on the curd it appears as small, grayish to black spots.

Scoring Guide

Damage: When any single spot exceeds 1/8 inch in diameter or if any spots aggregate 

more than 3/8 inch in diameter.

Serious damage: When any single spot exceeds 3/8 inch in diameter or if any spots 

aggregate more than 5/8 inch in diameter. 

NOTE: If any spot of mold shows wet or soft breakdown, score as decay.

RICEY (C)

§51.554 Damage...(i) Riciness when causing the surface of the curd to be 

abnormally rough or granular.

Riciness is caused by the elongation of the branches of the curd, which gives it a 

granular appearance. The curds also tend to lose their compactness. Riciness is an 

indication of over-maturity and will be scored when causing the surface of the curd to be 

abnormally rough and granular.

Scoring Guide

Damage: When the curd has an abnormally rough and granular appearance and more 

than 25% of the surface is affected.

Serious damage: When the curd has an abnormally rough and granular appearance 

and more than 50% of the surface is affected.
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TRIMMING (Q)

The U.S. grades for cauliflower require heads to be “closely trimmed” unless otherwise 

specified.

§51.550 Closely trimmed...the butts are smoothly trimmed and jacket leaves do 

not exceed the number and length necessary for protection against bruising, and 

do not extend above the crown of the curd. No jacket leaves are required on 

heads which are individually wrapped, or packed with cushions, partitions or 

other protective means.

Cauliflower is generally shipped individually film wrapped in open faced single layer 

cartons. No jacket leaves are required in these types of pack or when they are packed 

with cushions or other protective means. However, when jacket leaves are present,

report number of jacket leaves in general terms in the “Other” section on market 

certificates and in the “Description of Products” section on shipping point certificates. 

For example, “Generally no jacket leaves, few heads show 3 to 5 jacket leaves 

extending 2 to 4 inches above curd.”

It is not possible to establish a definite length or number of jacket leaves necessary to 

protect the curd against bruising. Take into consideration the size and coarseness of 

leaves. When the midribs are small, a greater number of leaves would be required for 

proper protection of the curd. The jacket leaf midribs should form a complete or 

continuous ring around the curd since it is the midribs which provide protection from 

bruising. In general, two thickness of coarse and large leaves are necessary to protect 

the curd.

The applicant may specify other degrees of trimming, such as “tops clipped” to a 

specified length and/or the number of jacket leaves. When reporting degrees of 

trimming other than closely trimmed, report the length of jacket leaves in inches in 

connection with the grade. For example, “U.S. No. 1, jacket leaves range from 10 to 16 

per head and extending 4 to 8 inches above the curd.”

Scoring Guide

Damage only: When not meeting the requirements of the grade, report as “Not closely 

trimmed” and score against the total tolerance for the grade.

WILTING/FRESHNESS (C)

JACKET LEAVES

All grades of cauliflower require jacket leaves be “fresh.”

Fresh: The jacket leaves are of normal color and are not wilted.
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Scoring Guide

Damage only: When jacket leaves are wilted (loss of turgidity and succulence).

CURDS

Heads that are more than slightly wilted will be spongy and rubbery. Wilted heads are 

undesirable and usually do not ship well.

Scoring Guide

Damage: When materially detracting from the appearance or edible quality.

Serious damage: When seriously detracting from the appearance or edible quality.

DECAY (C)

All grades require that cauliflower be free from decay. There are various types of decay 

that affect cauliflower, such as Bacterial Soft Rot, Gray Mold Rot and Watery Soft Rot.

Do not report the type of decay on the certificate. However, when the decay is in 

excess of the tolerance, report the degree of advancement as early, moderate, or 

advanced.

CURDS OR BUTTS

Scoring Guide

Always Serious damage: Score decay affecting curds or butts against the 1% 

tolerance for soft or wet decay. Report separately from decay affecting jacket leaves.

JACKET LEAVES

Scoring Guide

Always serious damage: Score decay affecting only the jacket leaves against the 5% 

tolerance for serious damage. Reported separately from decay affecting curds or butts.
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APPENDIX I – CERTIFICATE EXAMPLES

EXAMPLE 1: FV-184 NOTESHEET
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EXAMPLE 1: FV-184 CERTIFICATE A
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EXAMPLE 1: FV-184 CERTIFICATE B
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EXAMPLE 2: FV-300 NOTESHEET (FRONT SIDE)
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EXAMPLE 2: FV-300 NOTESHEET (BACK SIDE)
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EXAMPLE 2: FV-300 CERTIFICATE
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EXAMPLE 3: FV-300 NOTESHEET (FRONT SIDE)
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EXAMPLE 3: FV-300 NOTESHEET (BACK SIDE)
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EXAMPLE 3: FV-300 CERTIFICATE
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EXAMPLE 4: FV-300 NOTESHEET (FRONT SIDE)
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EXAMPLE 4: FV-300 NOTESHEET (BACK SIDE)
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EXAMPLE 4: FV-300 CERTIFICATE
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EXAMPLE 5: FV-300 FEIRS CERTIFICATE