U Marketing and

Regulatory

Programs

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty 

Crops 

Inspection

Division

United States Standards

for Grades of 

Frozen Asparagus 

Effective August 29, 2013
This is the fifth issue, as amended, of the United States Standards for Grades of Frozen 

Asparagus published in the FEDERAL REGISTER of July 30, 2013 (78 FR 45907) to 

become effective August 29, 2013. This issue supersedes the fourth issue, which has 

been in effect since June 30, 1974. 

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits and vegetables, these standards are designed to 

facilitate orderly marketing by providing a convenient basis for buying and selling, for 

establishing quality control programs, and for determining loan values. 

The U.S. grade standards, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and 

upon request at the address below. These manuals or instructions contain detailed 

interpretations of the grade standards and provide step-by-step procedures for grading 

the product. 

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading manuals obtained from: 

 Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

Note: 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.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, 

and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic information in employment or in any program or activity 

conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File 

an Employment Complaint: If you wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) 

within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be 

found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights 

program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may 

also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail 

at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-

9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of 

hearing or have speech disabilities and you wish to file either an EEO or program complaint please contact USDA through the 

Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program 

complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of 

communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

1 

United States Standards for Grades of Frozen Asparagus

Section Page No. 

§52.381 Product description 2

§52.382 Types 2

§52.383 Style 2

§52.384 Definitions of terms 2

§52.385 Sample unit size 3

§52.386 Size of frozen asparagus 4

§52.387 Size classification and compliance 4

§52.388 Grades 7

§52.389 Factors of quality and grade compliance 7

§52.390 Sample size 18

§52.391 Lot acceptance for size 18

§52.392 Lot acceptance for percent head material in the style of cut-spears 18

§52.393 Lot acceptance for percent loose material 18

§52.394 Lot acceptance for quality 18
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

2 

§52.381 Product description.

Frozen asparagus consists of sound and succulent fresh shoots of the asparagus plant 

(Asparagus officianalis). The product is prepared by sorting, trimming, washing, and 

blanching as necessary to assure a clean and wholesome product. It is then frozen and 

stored at temperatures necessary for preservation.

§52.382 Types.

(a) Green or all-green consists of units of frozen asparagus which are typical green, 

light-green, or purplish-green in color.

(b) Green-white consists of frozen asparagus spears and tips which have typical 

green, light-green, or purplish-green color to some extent but which are white in 

the lower portions of stalk.

§52.383 Styles.

(a) Spears or stalks style consists of units composed of the head and adjoining 

portion of the shoot that are 3 inches or more in length.

(b) Tips style consists of units composed of the head and adjoining portion of the 

shoot that are less than 3 inches in length.

(c) Cut spears or cuts and tips style consists of the head and portions of the shoot 

cut transversely into units 2 inches or less but not less than one-half inch in 

length. To be considered of this style head material shall be present in these 

amounts for the respective lengths of cuts:

(1) 1-1/4 inches or less. Not less than 18 percent (average), by count, of all cuts are 

head material.

(2) Longer than 1-1/4 inches. Not less than 25 percent (average), by count, of all 

cuts are head material.

(d) Center cuts or cuts style consists of portions of shoots (with or without head 

material) that are cut transversely into units not less than one-half inch in length 

and that fail to meet the definition for cut spears or cuts and tips style. 

§52.384 Definitions of terms.

(a) Absolute Limit (AL). Limit for maximum number of defects permitted in a 

sample unit.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

3 

(b) Acceptable Quality Level (AQL). Acceptable Quality Level (AQL) is the 

maximum percent defective, or the maximum number of defects per hundred 

units, that, for purposes of sampling inspection, can be considered satisfactory 

as a process average.

(c) Defects. Any specifically defined variation from a particular requirement. 

Defects are classified as minor, major, severe, or critical.

(d) Head. In cut spears or cuts and tips style means:

(1) A tip end which is three-eighths inch or more in length; or

(2) An upper portion of a shoot which possesses a substantial amount of compact 

head material.

(e) Sample. The number of sample units to be used for inspection of the lot.

(f) Sample unit. The amount of product specified to be used for inspection. It may 

be:

(1) The entire contents of a container; or

(2) A portion of the contents of a container; or

(3) A combination of the contents of two or more containers; or

(4) A portion of unpackaged product.

(g) Unit. The term unit, unless otherwise qualified, means any individual portion of 

an asparagus shoot three-eighths inch or more in length.

(h) Loose material. Loose material means any loose or shattered asparagus 

material and cut or broken pieces that are less than three-eighths inch in length.

 

§52.385 Sample unit size.

Compliance with requirements for factors of quality is based on the following sample 

unit size for the respective style of pack:

(a) Spears; tips - 50 spears or 50 tips.

(b) Cut spears; cuts and tips; center cuts and cuts - 100 units.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

4 

§52.386 Size of frozen asparagus.

The size of frozen asparagus in spears or tips styles is determined by measuring the 

longest dimension at right angles to the longitudinal axis of the unit at the largest 

diameter of the unit. The word and number designations of the various sizes of frozen 

asparagus are shown in Table I.

Table I

Sizes of Frozen Asparagus Spears and Tips

Word designation Number designation Diameter in inches

Small................................ 1 Less than 3/8 inch.

Medium............................ 2 3/8 inch or larger but less than 5/8 inch.

Large (Jumbo).................. 3 5/8 inch or larger but less than 7/8 inch.

Extra Large (Colossal). .... 4 7/8 inch or larger.

Blend of sizes

A blend of not more than three adjacent sizes which does not 

meet the acceptance criteria for a single size but meets the 

criteria for blend of sizes (Table II and III).

Mixture of sizes ................. Fails to meet the requirements of a single size or blend of sizes.

§52.387 Size classification and compliance. 

Frozen asparagus in spears and tips styles are considered as meeting the designated 

single size or blend of sizes, if they meet the criteria specified in Tables II and 

III. Defects are classified as minor, major, and severe. Each X mark in Table II 

represents one (1) defect.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

5 

Table II

Classification of Size Defects

Size classification Defects

Classification

Minor Major Severe

Single sizes:

Small.................................... Medium size.................. X ............ ..............

Large size ..................... .............. X ..............

Extra-Large size............ .............. ............ X

Medium ................................ Small size ..................... .............. X ..............

Large size ..................... X ............ ..............

Extra-Large size............ .............. ............ X

Large.................................... Small size ..................... .............. ............ X

Medium size.................. .............. X ..............

Extra-Large size............ X ............ ..............

Extra-Large .......................... Small size ..................... .............. ............ X

Medium size.................. .............. X ..............

Large size ..................... X ............ ..............

Blends of sizes:

Small/Medium Blend ............ Large size ..................... X ............ ..............

Extra-Large size............ X

Medium/Large Blend............ Small size ..................... X ............ ..............

Extra-Large size............ X

Large/Extra-Large Blend...... Small size ..................... X ............ ..............

Medium size.................. X

Small/Medium/Large Blend.. Extra-Large size............ X ............ ..............

Medium/Large/Extra-Large 

Blend....................................

Small size ..................... X ............ ..............
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

6 

Table III

Tolerances for Size Compliance

 Single Sizes Blends of Sizes

Acceptable Quality Level (AQL) 15.0 8.0 2.5 8.0

Absolute Limit (AL) 1/ 15 10 5 10

Number of Sample 

Units

Number of Spears or 

Tips

2/ Total Major Severe 3/ Minor or Total

- - - In the total sample - - -

1 50 12 7 3 7

2 100 21 13 5 13

3 150 30 18 7 18

4 200 39 22 9 22

5 250 47 27 10 27

6 300 55 32 12 32

7 350 63 36 14 36

8 400 72 41 15 41

9 450 80 45 17 45

 10 500 90 50 18 50

 11 550 96 54 20 54

 12 600 104 59 21 59

 13 650 112 63 23 63

 14 700 121 68 24 68

 15 750 129 72 26 72

 16 800 140 76 27 76

 17 850 145 81 29 81

 18 900 153 85 30 85

 19 950 161 90 32 90

 20 1000 169 94 33 94

 21 1050 177 98 35 98

1/ In any sample unit, when order of production is known, except the first one of 50 

spears or tips.

2/ Total equals minor, plus major, plus severe, as applicable.

3/ In Blends of Sizes, minor, and total defects are the same.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

7 

§52.388 Grades. 

(a) U.S. Grade A is the quality of frozen asparagus that:

(1) is of similar varietal characteristics;

(2) has a good flavor and odor;

(3) has no grit or silt present that affects the appearance or edibility of the product;

(4) in which no more than 5 percent, by weight, of loose material may be present; 

and

(5) has an attractive appearance and eating quality within the limits specified for the 

various quality factors.

(b) U.S. Grade B is the quality of frozen asparagus that:

(1) is of similar varietal characteristics;

(2) has a good flavor and odor;

(3) has no more than a trace of grit or silt present that slightly affects the appearance 

or edibility of the product;

(4) in which no more than 10 percent, by weight, of loose material may be present; 

and

(5) has a reasonably attractive appearance and eating quality within the limits 

specified for the various quality factors.

(c) Substandard is the quality of frozen asparagus that fails to meet the 

requirements of U.S. Grade B.

§52.389 Factors of quality and grade compliance. 

(a) The grade of a lot of frozen asparagus is based on compliance with requirements 

for the following quality factors:

(1) Color (Table IV);

(2) Uniformity of lengths (Table IV); 

(3) Character (Table V);

(4) Damage (Table V); and

(5) Harmless extraneous vegetable material (Table VI).

(b) Defects are classified as minor, major, severe, or critical. Each X mark in Table 

IV, V, and VI represents one (1) defect.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

8 

Table IV

Classification of Defects Color - Length

Quality Factors Defects

Classification

Minor Major Severe

Color................... Green or all-green spears or tips:

White or yellowish-white color exceeding 1/4 inch up to 1/3 the 

length of the stalk..............................................................................

White or yellowish-white color over 1/3 the length of the stalk ..........

Green-white spears or tips: White or yellowish-white color 

exceeding 1/3 the length of the stalk.................................................

All types:

Cut Spears; Cuts and tips; Cuts; Center Cuts styles: 

White or yellowish-white; or partially of such color............................

...........

...........

...........

...........

X 

...........

X 

X

..............

X 

..............

..............

Uniformity of 

length..................

Spears; Tips styles: 

Any unit which varies more than 1-1/2 inches from the 

predominant length of the sample unit ..............................................

Cut spears; Cuts and Tips; Cuts; Center Cuts styles: 

Any unit of cut asparagus less than 1/2 inch in length (excluding 

head material or loose material)........................................................

Any unit of cut asparagus, more than 2 inches in length...................

X 

X 

...........

...........

...........

X 

..............

..............

..............





Table V

Classification of Defects Character - Damage

United States Standards for Grades of Frozen Asparagus (August 29, 2013)

14

Quality factors Defects

Classification

Minor Major Severe

Character........... Spears and Tips styles:

In Grade A only - 

Reasonably well developed (worse than Plate 1 but not worse than 

Plate 2 or 3). .........................................................................................

In all grades - 

Poorly developed (worse than Plate 2 or 3):

Seedy ...................................................................................................

Flowered...............................................................................................

Cut Spears or Cuts and Tips styles: 

In all grades - 

Poorly developed (worse than Plate 2 or 3):

Seedy ...................................................................................................

Flowered...............................................................................................

Tough fiber development:

2 inches or less................................................................................................

More than 2 inches or woody units of any length .............................................

X 

...........

...........

X 

...........

...........

...........

............

X 

............

............

X 

X 

............

...............

...............

X 

...............

...............

...............

X

Damage ............. Shattered heads - broken or shattered to the extent that it is definitely

 noticeable. ..........................................................................................................

Misshapen - badly crooked or affected in appearance by doubles or

 malformations. ....................................................................................................

Poorly cut - angle of cut less than 45 degrees - cut is ragged or partially cut......

Discoloration, mechanical injury, pathological or damaged by other means to

 the extent that the appearance and eating quality of a unit is affected:

 Slightly................................................................................................................

 Materially ............................................................................................................

 Seriously.............................................................................................................

X 

X 

X 

X 

...........

...........

............

............

............

............

X 

............

...............

...............

...............

...............

...............

X 

For interpretative guides, see USDA illustrations of Stages of Development in Frozen Asparagus, which are a part of 

this document.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

15

Table VI

Classification of Defects

Extraneous Material 

Quality factors Defects

Classification

Minor Major Severe Critical

Harmless extraneous 

vegetable material.

Grass, weeds, leaves, stems, and dried stalks:

1 inch or less ......................................................

More than 1 inch but not more than 2 inches .....

More than 2 inches but not more than 3 inches..

More than 3 inches.............................................

X 

.............

.............

.............

............

X 

............

............

...............

...............

X 

...............

..............

..............

..............

X 
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

16

Table VII

Grade Compliance - Spears and Tips Maximum Defects Permitted

U.S. Grade A U.S. Grade B

Acceptable Quality Level (AQL) 15.0 6.5 2.5 0 28.0 12.5 6.5 0.65

Absolute Limit (AL) 1/ 15 8 5 0 25 13 8 2 

Number of Sample 

Units

Number of 

Spears or Tips 2/ Total Major Severe Critical 2/ Total Major Severe Critical

- - In the total sample - - - - In the total sample - -

 1

 2 

 3 

 4 

 5 

 6 

 7 

 8 

 9 

10

11

12

13

14

15

16

17

18

19

20

21

50

100

150

200

250

300

350

400

450

500

550

600

650

700

750

800

850

900

950

1000

1050

12

21

30

39

47

55

63

72

80

90

96

104

112

121

129

140

145

153

161

169

177

6

11

15

19

23

27

30

34

38

42

45

49

53

56

60

64

67

71

74

78

81

3

5 

7 

9 

10

12

14

15

17

18

20

21

23

24

26

27

29

30

32

33

35

0

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

20

37

53

68

84

99

114

130

145

159

175

190

204

219

234

249

264

278

293

308

322

10

18

25

33

40

47

54

61

68

76

81

88

95

102

108

117

122

129

136

142

149

6

11

15

19

23

27

30

34

38

42

45

49 

53

56

60

64

67

71

74

78

81

1

2 

3 

3 

4 

4 

5 

5 

6 

6 

7 

7 

8 

8 

9 

9 

9 

10

10

11

11

1/ In any sample unit, when the order of production is known, except the first one of 50 spears or tips.

2/ Total equals minor plus major plus severe plus critical, as applicable.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

17

Table VIII

Grade Compliance - Cut Spears and Cuts Maximum Defects Permitted

U.S. Grade A U.S. Grade B

Acceptable Quality Level (AQL) 15.0 6.5 2.5 0 28.0 12.5 6.5 0.65

Absolute Limit (AL) 1/ 25 14 7 0 44 22 14 3 

Number of Sample 

Units

Number of

Cuts 2/ Total Major Severe Critical 2/ Total Major Severe Critical

- - In the total sample - - - - In the total sample - -

1

2 

3 

4 

5 

6 

7 

8 

9 

10

11

12

13

14

15

16

17

18

19

20

21

100

200

300

400

500

600

700

800

900

1000

1100

1200

1300

1400

1500

1600

1700

1800

1900

2000

2100

21

39

55

72

90

104

121

140

153

169

185

200

216

232

248

264

279

295

311

326

342

11

19

27

34

42

49

56

64

71

78

85

92

99

106

113

120

127

134

141

148

155

5

9 

12

15

18

21

24

27

30

33

36

39

42

45

47

50

53

56

59

62

64

0

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

0 

37

68

99

130

160

190

219

249

278

308

337

366

396

425

454

483

512

541

570

599

628

18

33

47

61

76

88

102

117

129

142

156

169

182

195

209

222

235

248

261

274

287

11

19

27

34 

42

49

56

64

71

78

85

92

99

106

113

120

127

134

141

148

155

2

3 

4 

5 

6 

7 

8 

9 

10

11

12

12

13

14

15

16

17

17

18

19

20

1/ In any sample unit, when the order of production is known, except the first one of 100 cuts.

2/ Total equals minor plus major plus severe plus critical, as applicable.
United States Standards for Grades of Frozen Asparagus (August 29, 2013)

18

§52.390 Sample size. 

(a) General. The sample size to determine compliance with requirements for size, 

percent head material, and quality factors shall be the sampling plans specified in 

the Regulations Governing Inspection of Processed Fruits and Vegetables 

and Related Products (§52.1 - §52.83).

(b) Acceptance numbers. The acceptance numbers for deviants specified in the 

sampling plans cited in paragraph (a) of this section do not apply to these 

standards.

§52.391 Lot acceptance for size. 

A lot of frozen asparagus is considered as meeting the requirements for a specified size 

if the defects permitted and the AL values for the applicable defect classifications, 

specified in Table III, are not exceeded.

§52.392 Lot acceptance for percent head material in the style of cut-spears.

The percent, by count, of heads is determined by averaging the percentage of heads in 

all of the sample units comprising the sample, Provided, that;

(a) When cut into units 1-1/4 inches or less in length no individual sample unit may 

contain less than 12 percent, by count, of heads; and

(b) When cut into units longer than 1-1/4 inches, no sample unit may contain less 

than 15 percent, by count, of heads.

§52.393 Lot acceptance for percent loose material.

The percent of loose material, by weight, is determined by averaging the percentages 

by weight of loose material in the total weight of all of the sample units comprising the 

sample.

§52.394 Lot acceptance for quality. 

A lot of frozen asparagus is considered as meeting the quality requirements of either 

U.S. Grade A or U.S. Grade B if:

(a) The product has a good flavor and odor; and

(b) The product is free of grit or silt that affects the appearance or edibility within the 

limits specified for either U.S. Grade A or U.S. Grade B; and

(c) The product complies with the limits specified for loose material for either U.S. 

Grade A or U.S. Grade B; and

(d) The defects permitted and the AL values for the applicable defect classifications, 

specified in Table VII and VIII, are not exceeded.