U Marketing and

Regulatory

Programs

Agricultural

Marketing

Service

Specialty

Crops

Program

Specialty

Crops

Inspection

Division

Kiwifruit

Shipping Point and Market Inspection 

Instructions

March 1, 2023
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 Kiwifruit Shipping Point and Market Inspection 

Instructions dated March 23, 2017, and include, but not limited to, all previous 

correspondence, memos, inspection instructions, or procedures.
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iii

SHIPPING POINT AND MARKET INSPECTION INSTRUCTIONS FOR KIWIFRUIT

SECTION PAGE NO. 

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

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

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

NUMBER OF SAMPLES........................................................................................................ 2

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

TOLERANCES .................................................................................................................... 2

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

APPLICATION OF TOLERANCES............................................................................................ 4

SUMMARY OF APPLICATION OF TOLERANCES .................................................................. 4

NOTESHEET AND CERTIFICATE ........................................................................................... 5

PRODUCT.......................................................................................................................... 5

NUMBER/TYPE OF CONTAINERS.......................................................................................... 5

BRANDS/MARKINGS ........................................................................................................... 6

ORIGIN ............................................................................................................................. 6

CONDITION OF PACK.......................................................................................................... 6

TEMPERATURE OF PRODUCT .............................................................................................. 7

SIZE ................................................................................................................................. 7

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

ALLIGATOR SKIN (Q).......................................................................................................... 9

BRUISING (C) .................................................................................................................... 9

CLEANNESS (Q) .............................................................................................................. 10

DISCOLORATION (C) ........................................................................................................ 10

DISCOLORATION BY WATER STAINING.......................................................................... 11

FIRMNESS (C) ................................................................................................................. 11

PRESSURE TEST ........................................................................................................ 11

FREEZING OR FREEZING INJURY (C).................................................................................. 12

GROWTH CRACKS (Q)...................................................................................................... 13

HAIL INJURY (Q) .............................................................................................................. 14

HAYWARD MARK (Q)........................................................................................................ 14

HEAT INJURY, SPRAYBURN, AND SUNBURN (Q).................................................................. 15

INSECTS (Q OR C) ........................................................................................................... 15

LEAF OR LIMB RUBS (Q)................................................................................................... 16

MATURITY (Q) ................................................................................................................. 16

DETERMINING MATURITY............................................................................................. 17
iv

SCAB (Q)........................................................................................................................ 18

SCALE OR SCALE MARKS (Q) ........................................................................................... 18

SCARS (Q)...................................................................................................................... 19

SHAPE (Q)...................................................................................................................... 19

SIMILAR VARIETAL CHARACTERISTICS ............................................................................... 20

SHRIVELING (C)............................................................................................................... 21

SLOPING OR DROP SHOULDER (Q).................................................................................... 21

SLOPING OR DROP SHOULDER DIAGRAM...................................................................... 22

SUNKEN AREAS OR PITTED AREAS (C).............................................................................. 23

SUNSCALD (Q) ................................................................................................................ 23

SURFACE MOLD (C)......................................................................................................... 23

DECAY (C)...................................................................................................................... 24

APPENDIX I – MARKETING ORDER AND 8E IMPORT INFORMATION ........................................ 25

MARKETING ORDER 920 .................................................................................................. 25

GRADE REQUIREMENTS .............................................................................................. 25

SIZE REQUIREMENTS.................................................................................................. 25

MATURITY REQUIREMENTS.......................................................................................... 25

PACK AND CONTAINER REQUIREMENTS........................................................................ 25

REMARKS .................................................................................................................. 26

SIZE DESIGNATION AND SIZE VARIATION CHART FOR MO 920 ....................................... 27

FURTHER MO INFORMATION ....................................................................................... 27

IMPORTING KIWIFRUIT ...................................................................................................... 28

MINIMUM GRADE REQUIREMENTS................................................................................ 28

SIZE REQUIREMENTS.................................................................................................. 28

MATURITY REQUIREMENTS.......................................................................................... 29

FURTHER IMPORT INFORMATION .................................................................................. 29

APPENDIX II – NOTESHEET AND CERTIFICATE EXAMPLES ................................................... 30

EXAMPLE 1: SHIPPING POINT NOTESHEET 518-125 .......................................................... 30

EXAMPLE 1: FV-184 CERTIFICATE ................................................................................... 31

EXAMPLE 2: FV-184 CERTIFICATE ................................................................................... 32

EXAMPLE 3: FV-184 CERTIFICATE ................................................................................... 33

EXAMPLE 4: FV-300 NOTESHEET (FRONT SIDE) ............................................................... 34

EXAMPLE 4: FV-300 NOTESHEET (BACK SIDE) ................................................................. 35

EXAMPLE 4: FV-300 CERTIFICATE ................................................................................... 36

EXAMPLE 5: FEIRS FV-300 (PAGE 1 OF 2)....................................................................... 37

EXAMPLE 5: FEIRS FV-300 CERTIFICATE (PAGE 2 OF 2)................................................... 38

EXAMPLE 6: FEIRS FV-300 CERTIFICATE ........................................................................ 39

EXAMPLE 7: FEIRS FV-300 CERTIFICATE ........................................................................ 40
v 

Kiwifruit 

Identification Chart
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Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

1 

GENERAL

Kiwifruit is the edible berry of a woody vine. Its flesh comes in different colors, including 

green, yellow, and red. These instructions cover all kiwifruit varieties and flesh colors.

There are two species of kiwifruit that are most commonly found in the marketplace—

Actinidia deliciosa (A. deliciosa) and Actinidia chinensis (A. chinensis). A. deliciosa

varieties generally have green flesh, with the most common variety being Hayward. A. 

chinensis varieties generally have gold or red flesh and little or no hair/fuzz. 

A closely related fruit known as “hardy kiwifruit,” which is sold under trade names like 

Kiwi Berry, Baby Kiwi, Dessert Kiwi, Cocktail Kiwi, Arctic Beauty and Issau, has

appeared in the retail market. This small, green to purple, smooth skinned fruit is a 

separate species and will be inspected as a no-grade (NOG) commodity.

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 Kiwifruit. 

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 for U.S. grades of kiwifruit are determined by count.

§51.2341 Sample size for grade determination.

For fruit place-packed in tray pack containers, the sample shall consist of the 

contents of the individual container. For fruit jumble-packed in volume filled 

containers, the sample shall consist of at least 50 fruit. When individual 

containers contain at least 50 fruit, each individual sample is drawn from one 

container. When individual containers contain less than 50 fruit, a sufficient 

number of adjoining containers are opened to form a 50 fruit sample.

When the fruit is in “place-pack” containers, the entire contents of the container is the 

sample. When fruit is in volume filled containers, including film bags, the sample will be

at least 50 fruit. If needed, obtain additional fruit from adjoining containers to make 50 

count or more. Also, when fruit is in volume filled containers and the container 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

2 

tolerance is exceeded, either double at least one of those samples to 100 count, or run 

the entire container contents if the container contains more than 50 fruit.

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.

TOLERANCES AND APPLICATION OF TOLERANCES

TOLERANCES

§51.2336 Tolerances.

In order to allow for variations incident to proper grading and handling, the

following tolerances by count, shall be permitted in any lot:

(a) U.S. Fancy and U.S. No. 1.

(1) For defects at shipping point.2 8 percent for fruit which fail to meet 

the requirements of the specified grade: Provided, That included in 

this amount not more than 4 percent shall be allowed for defects 

causing serious damage, including in this latter amount not more 

than 1 percent for fruit affected by internal breakdown or decay.

(2) For defects en route or at destination. 12 percent for fruit which fail 

to meet the requirements of the specified grade: Provided, That

included in this amount not more than the following percentages 

shall be allowed for defects: 

(i) 8 percent for permanent defects; 

(ii) 6 percent for defects causing serious damage, including 

therein not more than 4 percent for serious damage by 

permanent defects and not more than 2 percent for fruit 

affected by internal breakdown or decay.

2 Shipping point, as used in these standards, means the point of origin of the shipment in the producing area or at 

port of loading for ship stores or overseas shipment, or, in the case of shipments from outside the continental United 

States, the port of entry into the United States.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

3 

(a) U.S. No. 2.

(1) For defects at shipping point.2 8 percent for fruit which fail to meet 

the requirements of this grade: Provided, That included in this 

amount not more than 4 percent shall be allowed for sunscald, 

insects, internal breakdown or decay, including in this latter amount 

not more than 1 percent for fruit affected by internal breakdown or 

decay.

(2) For defects en route or at destination. 12 percent for fruit which fail 

to meet the requirements of this grade: Provided, That included in 

this amount not more than the following percentages shall be 

allowed for defects:

(i) 8 percent for permanent defects including therein not more

than 4 percent for sunscald, or insects; and,

(ii) 2 percent for internal breakdown or decay.

SUMMARY OF TOLERANCES

Shipping Point Defects U.S. Fancy

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

A. Total Defects 8% 8% 

B. Serious Damage (included in A.) 4% 4%*

C. Internal Breakdown and Decay (included in B.) 1% 1% 

∗

Includes not more than 4% for sunscald and insects.

En Route or At Destination Defects U.S. Fancy

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

A. Total Defects 12% 12%

B. Permanent Defects (included in A.) 8% 8%

C. Serious Damage (included in A.) 6% 12%

D. Serious Damage by Permanent Defects

(included in C.) 4% 4%*

E. Internal Breakdown and Decay (included in C.) 2% 2%

*Includes not more than 4% for sunscald and insects.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

4 

APPLICATION OF TOLERANCES

§51.2337 Application of tolerances.

The contents of individual containers in a lot, based on sample inspection, are 

subject to the following limitations:

(a) Individual samples shall not have more than double a specified tolerance

except that at least two defective specimens may be permitted in any

container: Provided, That not more than one fruit which is frozen or 

affected by decay be permitted in any container 3 pounds or less; and, 

Provided further, That the averages for the entire lot are within the 

tolerances specified for the grade.

SUMMARY OF APPLICATION OF TOLERANCES

Shipping Point Defects U.S. Fancy

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

A. Total Defects 8% x 2 = 16% 8% x 2 = 16% 

B. Serious Damage (included in A.) 4% x 2 = 8% 4% x 2 = 8%*

C. Internal Breakdown and Decay (included in B.) 1% x 2 = 2% 1% x 2 = 2% 

At least two defective specimens may be in any container, and only one fruit that is frozen or 

affected by decay may be in any container containing 3 lbs. or less, if the averages for the entire 

lot are within the tolerances specified for the grade.

∗Includes not more than 8% for sunscald and insects.

En Route or At Destination Defects U.S. Fancy

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

A. Total Defects 12% x 2 = 24% 12% x 2 = 24% 

B. Permanent Defects (included in A.) 8% x 2 = 16% 8% x 2 = 16%

C. Serious Damage (included in A.) 6% x 2 = 12% 12% 2 = 24%

D. Serious Damage by Permanent Defects

(included in C.) 4% x 2 = 8% 4% x 2 = 8%*

E. Internal Breakdown and Decay (included in C.) 2% 2 = 4% 2% x 2 = 4% 

At least two defective specimens may be in any container, and only one fruit that is frozen or 

affected by decay may be in any container containing 3 lbs. or less, if the averages for the 

entire lot are within the tolerances specified for the grade.

∗Includes not more than 8% for sunscald and insects.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

5 

The application of tolerances for individual containers of 3 lbs. or less allows only one 

frozen or decayed fruit. Any package weighing 3 lbs. or less that is sampled and has

more than one frozen and/or decayed fruit would exceed the application of tolerances 

for individual containers. The lot would fail to meet grade requirements because of 

excessive frozen and/or decayed fruit in an individual container or containers.

NOTESHEET AND CERTIFICATE

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

information appearing on the certificate by information on 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.

PRODUCT

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

Variety may be reported in the “Brand/Markings” or “Lot ID” section on market 

notesheets and certificates and in the appropriate section on shipping point certificates 

when marked on the containers or on the applicant’s authority.

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.

Kiwifruit are packed and shipped in wood or fiberboard flats with fruit packed in molded 

plastic trays, which hold approximately 7 lbs. In addition, kiwifruit are packed in cartons 

with two to three tray layers and also volume fill cartons or crates holding approximately 

20 to 23 lbs. of fruit. They are also placed in film bags holding 3 lbs. or less that are 

packed in master cartons holding approximately 22 lbs.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

6 

BRANDS/MARKINGS

At 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.

At 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 

“Brand/Markings” 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 

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

same product packed in several states.

CONDITION OF PACK

Kiwifruit are generally packed in molded tray packs. Determine tightness of pack by the 

amount of movement or looseness of the kiwifruit in the individual cups in the tray. 

Use the following terms to describe pack: 

Tight: When there is no movement of the fruit in the cups.

Fairly tight: When there is only slight movement of the fruit in the cups.

Loose: When there is free movement of the fruit in the cups.

NOTE: When describing molded trays, do not use the term “Panta Pak” or any other 

trade name on the certificate.

When kiwifruit is packed in other types of packs, use the following terms to describe 

tightness:

Very tight: This pack is too tight and may cause bruising.

Tight or Well filled: This is the ideal condition of pack and means the container is 

properly packed and filled so there is practically no movement within the container. 

Well filled may also mean level full with the top edge of the container. Where sides are 

lower than the top of container ends, the lower edge is the determining side for level full. 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

7 

Fairly tight or Fairly well filled: This is the stage between tight and slack. There may 

be slight movement of the fruit in the container.

Slack: This pack is loose, moves freely, and the level of fruit is below the top of the 

container. Report the amount of slackness in whole or fractions of inches below the lid.

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

There are no size requirements in any of the kiwifruit grades. When size is requested, 

report the lot as being “fairly uniform in size” according to the definition and tolerances 

shown in the Standard Pack Section (§51.2338) of the standards shown below.

§51.2338 Standard pack.

(a) Fruit shall be fairly uniform in size and shall be packed in boxes, flats, lugs, 

or cartons and arranged according to approved and recognized methods. 

Containers shall be well filled; contents tightly packed but not be 

excessively or unnecessarily bruised by overfilling or oversizing. Fruit in 

the shown face of the container shall be reasonably representative in size 

and quality of the contents.

(b) When packed in closed containers the size shall be indicated by marking 

the container with the numerical count.

(c) Boxes, flats, lugs, or cartons:

(1) Fruit packed in containers with cell compartments, cardboard fillers 

or molded trays shall be of proper size for the cells, fillers, or molds 

in which they are packed, and conform to the marked count.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

8 

(2) In order to allow for variations incident to proper packing in other 

types of containers, for example, lugs, cartons, or boxes, the number 

of fruit shall not vary more than two from the marked count.

(d) “Fairly uniform in size’’ means that fruit in containers marked numerically 

to denote size may not vary in diameter more than 1/2 inch (12.7 mm) in 

sizes 30 or larger; 3/8 inch (9.5 mm) in sizes 31 through 38; and 1/4 inch 

(6.4 mm) in sizes 39 or smaller. Not more than 5 percent, by count, of the 

fruit in any container may exceed the diameter range specified.

(e) ‘‘Diameter’’ means the greatest dimension measured at right angles to a 

line from stem to blossom end.

(f) In order to allow for variations incident to proper sizing and packing, not 

more than 10 percent, by count, of containers in any lot may fail to meet 

these requirements.

When all or generally all of the containers meet the definition, report the lot in general 

terms as “fairly uniform in size” or “generally fairly uniform, few irregular in size.” When 

more than 10% of the containers fail to meet the fairly uniform requirements, the range 

and average percent of containers failing will be reported in addition to the general 

statement. A container is not “irregular” until more than 5% of the fruit exceed the 

allowable variation. For example, “Mostly fairly uniform, some irregular in size. From 3 

to 25%, average 15% of containers with fruit exceeding allowable size variation.”

Height: The height is the greatest dimension of the fruit including the fleshy-woody 

stem “button” (excluding the stem) to the blossom end protrusion, measured on a line 

parallel to that which runs through the center of the fruit from the stem to blossom end 

(see Kiwifruit Identification Chart).

Width: Width means the same as diameter, which is defined above under standard 

pack. Measure the diameter with a caliper.

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, such as bruising, 

discoloration, shriveling, and decay.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

9 

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

depending on the circumstances.

NOTE: Defect guidelines are based on a kiwifruit 2 inches in diameter. Allow 

corresponding larger or smaller areas on larger or smaller kiwifruit.

ALLIGATOR SKIN (Q) 

Alligator skin usually occurs in a checkered pattern on the stem end of the fruit as 

smooth to slightly rough, light scarring, or as concentric rings around the stem.

Scoring Guide

Injury: When causing a noticeable change in appearance affecting more than 1/2 inch 

diameter circle aggregate area occurring outside a 1-1/4 inch diameter circle centered 

on the stem/stem scar.

Damage: When causing a noticeable change in appearance affecting more than 10%

aggregate surface area occurring outside a 1-1/4 inch diameter circle centered on the 

stem/stem scar.

Serious damage: When causing a noticeable change in appearance affecting more 

than 20% aggregate surface area occurring outside a 1-1/4 inch diameter circle 

centered on the stem/stem scar.

BRUISING (C)

Bruising is usually caused by careless or rough handling, packing too tightly, too high, 

or too loosely in the container. When there is an excessive amount, report on the 

notesheet and certificate the location in the container and load, and the degree of

firmness of the affected fruit.

Scoring Guide

Injury: When any slight indentation of the fruit or discoloration of the flesh extends 

more than 1/16 inch in depth.

Damage: When surface of fruit is indented and discoloration of the flesh extends more 

than 1/8 inch in depth, or causing slight discoloration exceeding the area of a circle 3/8 

inch in diameter, or an aggregate area of a circle 3/8 inch in diameter of lesser bruises, 

which materially detract from the appearance, edible, or shipping quality.

Serious damage: When surface of fruit is indented and discoloration of the flesh 

extends more than 1/4 inch in depth, or causing discoloration exceeding the area of a 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

10

circle 1/2 inch in diameter, or lesser bruises, which seriously detract from the 

appearance, edible, or shipping quality.

CLEANNESS (Q)

When describing the cleanness of kiwifruit, use the following terms:

Clean: This is a basic requirement of U.S. Fancy and U.S. No. 1 grades. 

§51.2339 Definitions...“Clean” means that the fruit is practically free from dirt, 

dust, or other foreign material.

Fairly clean: This is a basic requirement of U.S. No. 2 grade. 

§51.2339 Definitions...“Fairly clean” means that the fruit is reasonably free from 

dirt, dust, or other foreign material.

Dirty: This term is not defined in the grade standards. “Dirty” describes fruit that does 

not meet the requirements of fairly clean.

Scoring Guide

Damage: Fruit that does not meet the requirements of “clean” will be reported as “Not

clean.” 

Serious damage: Fruit that does not meet the requirements of “fairly clean” will be 

reported as “Dirty.” 

DISCOLORATION (C) 

Black or brown discoloration can result from fruit rubbing against each other in or 

against the container. It also may be caused by fruit rubbing against the belts of the 

sizing machines or sorting tables, or excessive vibration at time of packing.

Scoring Guide

Injury: When color and pattern causes a noticeable appearance (except for water 

staining) affecting more than 5% of the surface. 

Damage: When color and pattern causes an unattractive appearance (except for water 

staining) affecting more than 10% of the surface.

Serious damage: When color and pattern causes an unattractive appearance (except 

for water staining) affecting more than 25% of the surface.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

11

DISCOLORATION BY WATER STAINING

Water staining is the result of leached minerals and tannins from decaying leaves 

deposited on the fruit from early morning dew, overhead irrigation, or other wet 

conditions. It occurs as light and uniformly colored streaks on the upper portion of the 

fruit. Water staining is not progressive in nature. Refer to Visual Aid KWI-1-IDENT for 

identification of discoloration caused by water staining.

Discoloration caused by water staining is not scorable in any of the grades. However, if 

the applicant requests a description of the water staining, state as “Not affecting grade; 

reported at applicant’s request.”

NOTE: If staining occurs from some other non-progressive cause, score against quality 

and report as “Discoloration.” Report separately from discoloration caused by condition.

FIRMNESS (C)

When determining firmness, place fruit in the palm of the hand and exert uniform 

pressure with the inside of all the fingers. Never squeeze a fruit between the thumb and 

fingertips to determine firmness. Use the following terms when reporting firmness:

Hard: The flesh is solid and does not yield appreciably even to considerable pressure.

Firm: The flesh is fairly solid but yields somewhat to moderate pressure.

Firm ripe: The flesh yields readily to moderate pressure.

Ripe: The flesh yields readily to slight pressure and is in the most desirable stage for 

eating.

Soft: This is the final stage of maturity before complete deterioration.

Scoring Guide

Always serious damage: Soft fruit is scored as serious damage in all grades.

NOTE: Report and score ripe fruit with damage or serious damage by soft bruises as

“Bruised” and not as soft.

PRESSURE TEST

In addition to reporting ripeness using the firmness terms, the applicant may request 

pressure testing on the lot. The applicant may use the results to determine arrival 

quality, storage time, and shelf life. For example, there are those in the industry that 

ship kiwifruit at 14 to 18 pounds of pressure to ensure they arrive at 6 to 12 pounds. 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

12

Also, kiwifruit tend to bruise more easily with readings under 5 pounds and are 

considered “ready to eat” at 2 or 3 pounds.

However, there is no widely accepted table that converts pounds of pressure into stages 

of ripeness on kiwifruit. There are variables such as turgidity, humidity, temperature, 

and fertilization that cannot be controlled precisely with this test that can contribute to 

imprecise results. For that reason, do not speculate on what the results may indicate. 

For further information regarding pressure testers, see USDA Circular 627, “Fruit 

Pressure Testers and Their Practical Application.”

When pressure testing is requested, use the following procedure:

• Select a random sample of 15 representative fruit from each lot to be tested.

• Using a peeling knife, remove the peel from two areas that are on opposite sides, 

but not directly opposite, and halfway between the stem and blossom end of 

each fruit to be tested. Do not remove more than the peel. The removal of a 

large amount of flesh by making a deep cut when peeling can result in an 

inaccurate test.

• Perform and record a test in each of the peeled areas, two on each fruit, using a 

pressure tester (penetrometer) fitted with a 5/16 inch head. When completed, 

there will be 30 readings.

• Record a range (but not an average) in the appropriate section of the shipping 

point certificate and in the “Other” or “Remarks” section of the market certificate. 

For example, “Pressure test readings (pounds): 7.5 to 12.0, mostly 8.0 to 11.5, 

determined and reported at applicant’s request.”

FREEZING OR FREEZING INJURY (C) 

Use the term “frozen” only when ice crystals are present. Frozen kiwifruit will be “dull, 

glassy, and translucent” in comparison to unaffected fruit. “Freezing injury” is the term 

used when kiwifruit have been frozen, but are not in a frozen condition (thawed out) at 

the time of inspection. The affected fruit may be soft, watersoaked, and/or translucent.

Scoring Guide

Always serious damage: Free from (any amount scorable) in all grades.

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 and/or container.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

13

• 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, record the 

fact. For example, “Location of freezing injury indicates occurrence after packing but 

not in present location,” or “Location of frozen product indicates occurrence in trailer.”

GROWTH CRACKS (Q)

These cracks detract from the appearance of the fruit, and when unhealed are an 

entrance for mold and decay.

Scoring Guide

Injury:

When unhealed, or

When healed and...

• More than one, or

• Exceeds 1/8 inch in length, or 

• Exceeds 1/8 inch in depth.

Damage:

When unhealed, or

When healed and...

• More than one, or

• Exceeds 1/8 inch in depth, or

• Exceeds 3/8 inch in length if within stem cavity, or

• Exceeds 1/4 inch length if outside stem cavity.

Serious damage:

When unhealed and... 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

14

• Exceeds 1/8 inch in length, or 

• Exceeds 1/8 inch in depth, or

When healed and...

• Exceeds 3/16 inch in depth, or

• Aggregating more than 5/8 inch in length if within stem cavity, or

• Aggregating more than 1/2 inch in length if outside stem cavity.

HAIL INJURY (Q)

All grades require that fruit be free from “broken skins, which are not healed,” which 

includes those caused by hail. Healed hail marks are scored against each grade when 

the marks are deep or exceed the aggregate area specified.

Scoring Guide

Injury: When unhealed, or when healed and a depth greater than 1/8 inch, or healed 

and aggregating more than the area of a circle 1/16 inch in diameter.

Damage: When unhealed, or when healed and a depth greater than 1/8 inch, or healed 

and aggregating more than the area of a circle 1/4 inch in diameter.

Serious damage: When unhealed, or healed and deep (depth greater than 3/16 inch),

or healed and aggregating more than the area of a circle 1/2 in diameter.

HAYWARD MARK (Q) 

The Hayward Mark is a genetic defect of the Hayward variety appearing as longitudinal 

scars part way to the full length of the fruit. The scars often end in a raised warty 

protrusion that may vary in size and length. The marks may also develop as a 

longitudinal furrow instead of a scar.

Scoring Guide

Injury: When any mark or marks are readily apparent and aggregate more than the 

length of one mark extending 2/3 the length of the fruit surface; or when any mark is not 

shallow; or when any mark has a raised warty protrusion.

Damage: When any mark or marks are readily apparent and aggregate more than the 

length of one mark extending the length of the fruit surface; or when any mark is more 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

15

than 1/16 inch in depth; or when any mark has a raised warty protrusion more than 1/8 

inch in length.

Serious damage: When any mark or marks are readily apparent and aggregate more 

than twice the length of the fruit surface; or when any mark is more than 3/16 inch in 

depth; or when any mark has a raised warty protrusion more than 3/16 inch in length. 

HEAT INJURY, SPRAYBURN, AND SUNBURN (Q) 

These defects are scored on the basis of color, area, depth and appearance.

Scoring Guide

Injury: When normal color of skin or flesh is more than slightly changed, or

Any indentation is present.

Damage:

• When normal color of skin or flesh has materially changed, or

• More than one indentation, or

• Indentation exceeds 3/16 inch in diameter.

Serious damage:

• When skin is blistered, cracked, or decidedly flattened, or

• Causing any dark discoloration of flesh, or

• More than two indentations are present, or

• Aggregate area of indentations exceeds that of a circle 3/8 inch in diameter, or

• Causing a noticeable brownish or darker discoloration over more than 1/4 of the 

surface.

INSECTS (Q OR C)

When present en route or at destination, score live insects or a mixture of live or dead 

insects as a condition factor. If only dead insects present, score as quality.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

16

Scoring Guide

Injury: When feeding injury is evident on fruit or any insect is present in fruit.

Damage: When feeding injury materially detracts from appearance or any insect is 

present in the fruit.

Serious damage: When feeding injury seriously detracts from appearance or any 

insect is present in the fruit.

LEAF OR LIMB RUBS (Q) 

These marks are produced by fruit rubbing against vine limbs or leaves.

Scoring Guide

Injury: When not smooth, or not light colored, or aggregating more than the area of a 

circle 3/8 inch in diameter.

Damage: When not smooth, or not light colored, or aggregating more than the area of 

a circle 1/2 inch in diameter.

Serious damage: When smooth and light colored and aggregating more than the area 

of a circle 1-1/2 inches in diameter, or dark or slightly rough and bark-like scars 

aggregating more than the area of a circle 3/4 inch in diameter.

MATURITY (Q)

All grades of Kiwifruit require the fruit to be “mature.”

§51.2339 Definitions...“Mature” means the fruit has reached the stage of 

development which will ensure the proper completion of the ripening process. 

The minimum average soluble solids, unless otherwise specified, shall not be 

less than 6.5 percent.

Kiwifruit will not meet a U.S. grade if the average soluble solids is less than 6.5%, 

unless otherwise specified. Soluble solids specified other than 6.5% (either higher or 

lower) must be specified in connection with the grade. For example, “U.S. No. 1, 7.0% 

soluble solids.” Under “Remarks” or “Other” section state, “Applicant specified 7.0% 

minimum soluble solids.”

Kiwifruit must meet a minimum of 6.2% soluble solids to either meet Section 8e Import 

Requirements or the California Marketing Order. An applicant may specify the lot 

meeting only Section 8e Import Requirements instead of the 6.5% required in the U.S. 

grades for kiwifruit. For example, “U.S. No. 1, 6.2% soluble solids.” Under “Remarks” 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

17

or “Other” section state, “Maturity based on Section 8e Import Requirements at 

applicant’s request.”

DETERMINING MATURITY

Use the following equipment to determine maturity: 

• Temperature compensating hand refractometer.

• Knife.

• Garlic press or similar instrument to extract juice from wedge shaped piece.

• Distilled water to standardize and clean refractometer and other equipment.

• Clean cloth for drying.

• Small container to hold juice (composite sample).

Perform the following procedure to determine maturity: 

Randomly select 15 fruit from each lot ensuring at least 1 fruit is selected from each 

sample. Selected fruit may be tested individually or as a composite sample. 

Remove a lengthwise wedge-shaped piece from between the stem and blossom end. 

Ensure the wedge measures between 1/4 and 1/2 inch wide at the skin (fuzzy) side and 

the cut sides converge at the center of the fruit (see following illustration). The skin may 

be left on or removed before extracting the juice.

Squeeze the wedge with enough force to extract a major portion of the juice. When 

testing individual fruit, squeeze the juice of each Kiwifruit directly over the refractometer 

prism. When a composite juice sample is used, combine the extracted juice in a single 

container and thoroughly mix. Place a drop or two of the composite sample on the 

prism.

Close the refractometer prism cover and determine the soluble solids reading in the 

eyepiece. Rinse the prism after each test with distilled water. After obtaining the first 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

18

reading, wipe the refractometer prism dry and immediately take a second reading. If 

there is a difference of .2% or less, use the first reading. If the second reading is higher 

than .2% but not higher than .4%, average the two readings. When the difference is 

greater than .4% disregard both readings and repeat the entire test. Record the 

separate readings on the notesheet.

Whether testing individual fruit or using a composite sample, report the average on the 

certificate. When testing individual fruit, both the range and average soluble solids may 

be reported at applicant’s request.

SCAB (Q)

This defect is scored on area affected and if cracked.

Scoring Guide

Injury: When cracked, or aggregate area exceeds that of a circle 1/8 inch in diameter.

Damage: When cracked, or aggregate area exceeds that of a circle 1/4 inch in 

diameter.

Serious damage: When aggregate area exceeds that of a circle 1/2 inch in diameter.

SCALE OR SCALE MARKS (Q) 

Scale is the waxy covering of a sap sucking insect. The scale covering is usually less 

than 1/16 inch diameter and gray to grayish brown in color. In the spring, minute 

winged males emerge and mate with the wingless females, and about one month later 

the females give birth to live young (crawlers). These tiny yellow crawlers move around 

randomly on bark, foliage, and fruit before settling down permanently. Once settled, 

they secrete a waxy covering over their body. From this point on female scales will not 

move. Males will remain in one location until maturity, at which time the adult winged 

males will seek out females and the cycle will begin again. Score this defect on the 

basis of number of scales, scale marks, or area affected.

Scoring Guide

Injury: When more than one large scale or scale mark (1/16 inch), or more than three 

scales or scale marks of any size are present.

Damage: When aggregate area exceeds that of a circle 1/4 inch in diameter.

Serious damage: When aggregate area exceeds that of a circle 3/8 inch in diameter.
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19

SCARS (Q) 

This defect is scored on the basis of color, degree of roughness, depth and area.

Scoring Guide

Injury: Not Smooth, or surface of fruit is depressed more than 1/32 inches, or not light 

in color, or when exceeding any of the following aggregate areas, or a combination of 

two or more types of scars, the seriousness which exceeds the maximum allowed for 

any one type:

• Dark or rough scars exceeding a circle 1/8 inch in diameter, or

• Fairly light colored, fairly smooth scars exceeding a circle 1/4 inch in diameter, or

• Light colored, smooth scars exceeding a circle 1/2 inch in diameter.

Damage: Not smooth, or when exceeding any of the following aggregate areas, or a 

combination of two or more types of scars, the seriousness which exceeds the

maximum allowed for any one type:

• Dark or rough scars exceeding a circle 1/4 inch in diameter, or

• Fairly light colored, fairly smooth scars exceeding a circle 1/2 inch in diameter, or

• Light colored smooth scars exceeding a circle 3/4 inch in diameter.

Serious damage: Surface of fruit is depressed more than 3/16 inches, or when 

exceeding any of the following aggregate areas, or a combination of two or more types 

of scars, the seriousness which exceeds the maximum allowed for any one type:

• Dark or rough scars exceeding a circle 3/4 inch in diameter, or

• Not dark or rough, exceeding 1/4 of fruit surface.

SHAPE (Q)

When describing shape of kiwifruit, use the following terms:

Well formed: A basic requirement of U.S. Fancy grade (see Visual Aid KWI-CP-2).

§51.2339 Definitions...“Well formed” means the fruit has the shape characteristic 

of the variety, but slight bumps or other roughness are permitted providing they

do not detract from the appearance.
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Fairly well formed: A basic requirement of U.S. No. 1 grade (see Visual Aids KWI-CP3 and KWI-CP-3-A). 

§51.2339 Definitions...“Fairly well formed” means the fruit has the shape 

characteristic of the variety but slight bumps and other roughness are permitted 

providing they do not materially detract from the appearance. 

Not badly misshapen: A basic requirement of U.S. No. 2 grade used to describe fruit

that is not so deformed that its appearance is seriously affected. Fruit that are flat on 

one side may meet the requirements of the U.S. No. 2 grade provided the width of the 

fruit does not exceed the height (see Visual Aids KWI-IDENT-2 and KWI-CP-6). 

Badly misshapen: This is a defect in all grades. Badly misshapen kiwifruit are 

considered culls (see Visual Aids KWI-CP-4 and KWI-CP-4-A). 

§51.2339 Definitions...“Badly misshapen” means the fruit is so decidedly 

deformed that its appearance is seriously affected.

When the fruit’s width exceeds its height on flat fruit (see Visual Aid KWI-CP-6), it is 

considered seriously affected. The width/height requirement does not apply to round or 

oval fruit (see Visual Aids KWI-IDENT-2 and KWI-CP-7).

Scoring Guide

Injury: When the requirements for well formed are not met, report as “Not well formed.”

Damage: When the requirements for fairly well formed are not met, report as “Not fairly 

well formed.”

Serious damage: When the requirements for not badly misshapen are not met, report 

as “Badly misshapen.”

SIMILAR VARIETAL CHARACTERISTICS

§51.2339 Definitions...“Similar varietal characteristics” means the fruit in any lot 

and container are similar in shape, color of skin and flesh.

Scoring Guide

When not meeting the requirements of similar varietal characteristics, score against the 

total tolerance for the grade and report as “Dissimilar varietal characteristics.”
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21

SHRIVELING (C)

Shriveling results from the evaporation of moisture from the surface of the fruit, 

generally occurring around the stem end and occasionally extending over the shoulders. 

Freshly picked fruit seldom have shriveling, but fruit removed from storage may show a 

slight to moderate amount of shriveling caused from dehydration. 

Not soft, overripe, or shriveled is a basic requirement in all grades.

Scoring Guide

Shriveled is defined by the following guidelines:

U.S. Fancy: Score when exceeding 5% of the surface.

U.S. No. 1: Score when exceeding 10% of the surface.

U.S. No. 2: Score when exceeding 20% of the surface, provided that the affected areas 

are not soft or discolored. 

Always serious damage: When exceeding the guidelines, score as serious damage in 

all grades. Allow less area when accompanied by softness and discoloration.

SLOPING OR DROP SHOULDER (Q) 

Poor pollination is thought to cause this defect. One shoulder of the fruit drops away 

from the perpendicular line running through the center of the fruit from the stem to calyx 

end, causing an obvious slope from one shoulder to the opposite shoulder.

Scoring Guide

Injury: When the deviation from the perpendicular line exceeds 10 degrees (10°).

Damage: When the deviation from the perpendicular line exceeds 15 degrees (15°).

Serious damage: When the deviation from the perpendicular line exceeds 25 degrees 

(25°).

NOTE: See illustration for Sloping or Drop Shoulder on the following page.
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SLOPING OR DROP SHOULDER DIAGRAM

Maximum allowed 

U.S. Fancy

Normal

10°

25°

15°

0°

Maximum allowed 

U.S. No. 1

Maximum allowed 

U.S. No. 2
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SUNKEN AREAS OR PITTED AREAS (C) 

This defect is a result of moisture loss and may occur on fruit that has been in extended 

storage. It appears as numerous, small, sunken areas or as a single, fairly large, 

sunken area.

Scoring Guide

Injury: When an area or aggregate areas exceed a circle 3/8 inch in diameter.

Damage: When an area or aggregate areas exceed a circle 1/2 inch in diameter.

Serious damage: When an area or aggregate areas exceed a circle 5/8 inch in 

diameter.

SUNSCALD (Q) 

This is a free from defect in all grades. It is caused by intense sun or heat and is more 

severe than sunburn. The skin appears bleached, wrinkled, or sunken, and the flesh 

may be soft, collapsed or broken down.

Scoring Guide

Always serious damage: Sunscald is always scored against the restricted tolerance 

for serious damage. 

SURFACE MOLD (C)

When conditions are right, storage fruit may develop slight to moderate surface mold. 

The mold seldom extends into the flesh, but results in a serious marketing problem 

when it detracts from the appearance of the fruit.

Scoring Guide

U.S. Fancy: When the color and pattern causes surface mold to be distinctly noticeable 

over more than 5% of the surface, score against the total tolerance for the grade.

U.S. No. 1 and U.S. No. 2: When surface mold detracts from the appearance more 

than that allowed in Visual Aid KWI-CP-5, score against the total tolerance for the 

grade.
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DECAY (C)

All grades require kiwifruit to be free from decay. 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.

The following paragraphs describe the types of decays that frequently affect kiwifruit.

Gray Mold Rot: This is the most prevalent decay affecting kiwifruit. The first indication 

of an infection is the appearance of tiny tufts of white mycelium growing throughout the 

fruit skin. The flesh in the affected area is very soft, and in advanced stages may be 

nearly liquefied. The white mycelium is capable of growing and spreading to adjacent 

fruits, causing a “nest” of decay. This is the usual mode of spreading in storage. In 

later stages, the mycelium may change from a white to a pronounced gray color.

Alternaria Rot: Alternaria produces a hard, dry rot and is most often found on 

sunburned fruit. It is seldom seen in marketing channels because sunburned fruit is 

usually eliminated during the sorting and packing process.

Phomopsis Stem End Rot: Stem End Rot typically occurs at the stem end of the fruit, 

where wetness often results from exuding juice. A secondary invasion of yeast may 

cause frothing of the juice and will attract vinegar flies. The flesh in the affected area 

may become very soft.

Blue Mold Rot: This rot occasionally affects previously injured fruit. It develops slowly 

and is readily recognized by blue-green growth.

Scoring Guide

Always serious damage: Any amount is scorable against the 1% tolerance at 

shipping point and the 2% tolerance en route or at destination.

NOTE: The application of tolerances for individual containers of 3 lbs. or less allows 

only one decayed fruit. The lot would fail to meet grade requirements because of 

excessive decayed fruit in an individual container or containers.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

25

APPENDIX I – MARKETING ORDER AND 8E IMPORT INFORMATION

MARKETING ORDER 920

Marketing Order (MO) 920 applies to California grown kiwifruit shipped from September 

through May. The fiscal year for MO 920 is August 1 through July 31. The MO has the 

following grade, size, pack, and container requirements:

GRADE REQUIREMENTS

Fresh shipments of kiwifruit must be at least Kiwifruit Administrative Committee (KAC) 

No. 1 quality.

SIZE REQUIREMENTS

Kiwifruit, except for the Actinidia chinensis (A. chinensis) species, shall be at least a 

minimum Size 45, defined as a maximum of 55 pieces of fruit in an 8-pound sample.

The A. chinensis species shall be at least a minimum Size 49, defined as a maximum of 

64 pieces of fruit in an 8-pound sample.

For more information on species see the General section. 

MATURITY REQUIREMENTS

Kiwifruit must have a minimum of 6.2% soluble solids at the time of inspection.

PACK AND CONTAINER REQUIREMENTS

• When packed in containers with cell compartments, cardboard fillers, or molded 

trays, ensure such fruit is the proper size for the cells, fillers, or molds in which 

they are packed. Kiwifruit, except for the A. chinensis species, must be fairly 

uniform in size. 

• All volume fill containers of kiwifruit designated by weight must hold 19.8-pounds 

(9-kilograms) net weight of kiwifruit unless such containers hold less than 15 

pounds or more than 35 pounds net weight of kiwifruit.

• When packed in any container, kiwifruit must meet the size designation, 

maximum number of fruit per 8-pound sample, and the size variation tolerance 

specified in the Size Designation and Size Variation Chart for MO 920. 

The average weight of all sample units in a lot must weigh at least 8 pounds, but 

no sample unit may be more than 4 ounces less than 8 pounds.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

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Not more than 10%, by count, of the containers in any lot and not more than 5%, 

by count, of kiwifruit in any container (except sizes 42 and 45) may fail to meet 

the size variation requirements. Sizes 42 and 45: The tolerance, by count, in 

any one container, may not be more than 25%.

Note the following points and definitions:

When applying the U.S. No. 1 grade, the minimum shape requirement is “fairly well 

formed.” The lot is allowed 8% damage for “not fairly well formed,” assuming there are 

no other defects.

When applying the KAC No. 1 grade, the lot must meet U.S. No. 1 grade requirements 

as defined in the U.S. Standards for Grades of Kiwifruit except for the following:

• The minimum shape requirement for kiwifruit is “not badly misshapen.” The lot is 

allowed 8% damage for “badly misshapen,” assuming there are no other defects.

• An additional tolerance of 16% is provided for kiwifruit that is “badly misshapen.” 

Therefore, a lot may have up to 24% damage by “badly misshapen” (initial 8% 

plus additional 16%), assuming there are no other defects in the initial 8%.

• All varieties of kiwifruit are exempt from being “tightly packed” as defined in 

§51.2338(a) of the U.S. Standards for Grades of Kiwifruit.

The terms fairly uniform in size and diameter mean the same as defined in the U.S. 

Standards for Grades of Kiwifruit.

REMARKS

In order to apply the pack and size requirements for the A. chinensis species; it must 

be:

• Marked on the containers; 

• Designated on the manifest; or

• Declared by the applicant. 

If the species is: 

• Marked on containers, include as part of the brands/markings on the notesheet 

and certificate; 

• Designated on manifest, notate in the “Remarks” section of the notesheet and 

certificate “Manifest designates species as Actinidia chinensis” (or “A. 

chinensis”); or

• Declared by the applicant, notate in the “Remarks” section of the notesheet and 

certificate “Applicant states species as Actinidia chinensis” (or “A. chinensis”). 
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

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If the species Actinidia chinensis is not marked, designated, or declared, apply the nonActinidia chinensis pack and size requirements. 

SIZE DESIGNATION AND SIZE VARIATION CHART FOR MO 920

Size Designation

Maximum Number 

of Fruit Per 

8-Pound Sample

Size Variation 

Tolerance 

(Diameter)1 

18 or larger 25 1/2 inch (12.7 mm).

20 27 1/2 inch (12.7 mm).

23 30 1/2 inch (12.7 mm).

25 32 1/2 inch (12.7 mm).

27/28 35 1/2 inch (12.7 mm).

30 39 1/2 inch (12.7 mm).

33 43 3/8 inch (9.5 mm).

36 46 3/8 inch (9.5 mm).

39 49 3/8 inch (9.5 mm).

42 53 3/8 inch (9.5 mm).

45 55 1/4 inch (6.4 mm).

492 64 Not applicable.

1

 Not applicable to A. chinensis varieties. 2

 Applicable only to A. chinensis varieties.

FURTHER MO INFORMATION

For additional information regarding MO 920, please visit the following webpage:

https://www.ams.usda.gov/rules-regulations/moa/920-kiwifruit 

To view the full regulation for MO 920, please visit the following website:

http://www.ecfr.gov/cgi-bin/textidx?SID=7cf9711583e95f1f2bdc0e6d5480baae&mc=true&node=pt7.8.920&rgn=div5#s

e7.8.920_1302
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

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IMPORTING KIWIFRUIT

Section 8e of the Agricultural Marketing Agreement Act of 1937 (AMAA) applies to 

kiwifruit imported into the U.S. The law requires imported kiwifruit to meet the same 

grade, size, quality, and maturity standards as domestic kiwifruit covered by MO 920.

Section 8e requirements and inspection (§944.550 Kiwifruit Import Regulation) apply to 

kiwifruit shipments of 200 pounds or more. Kiwifruit imported into the U.S. must meet 

the following minimum grade and size requirements prior to importation:

MINIMUM GRADE REQUIREMENTS

Kiwifruit must grade at least U.S. No. 1 except for the following:

• The minimum shape requirement is “not badly misshapen.” Therefore, the lot is 

allowed 8% damage for “badly misshapen,” assuming there are no other defects.

• An additional tolerance of 16% is provided for kiwifruit that is “badly misshapen.” 

As a result, a lot may have up to 24% damage by “badly misshapen” (initial 8% 

plus additional 16%), assuming there are no other defects in the initial 8%.

Any lot with more than 8% damage for “not fairly well formed,” or more than 4% 

serious damage for “badly misshapen,” will fail to meet the U.S. No. 1 grade. The 

lot may still meet import requirements provided the lot did not exceed 24% for 

“badly misshapen,” assuming there are no other defects.

SIZE REQUIREMENTS

Kiwifruit, except for the Actinidia chinensis (A. chinensis) species, shall be at least Size 

45, which means there shall be a maximum of 55 pieces of fruit in an 8-pound sample.

The A. chinensis species shall be at least Size 49, which means there shall be a 

maximum of 64 pieces of fruit in an 8-pound sample.

The average weight of all samples in a specific lot must weigh at least 8 pounds (3.632 

kilograms), provided that no individual sample may be less than 7 pounds 12 ounces 

(3.472 kilograms).

There is no tolerance for lots failing to meet size, therefore if the lot fails to meet the 

above size requirements, it would fail to meet import requirements.
Shipping Point and Market Inspection Instructions for Kiwifruit (March 2023) 

29

Remarks

In order to apply the size requirements for the A. chinensis species; it must be:

• Marked on the containers; 

• Designated on the manifest; or

• Declared by the applicant. 

If the species is: 

• Marked on containers, include as part of the brands/markings on the notesheet 

and certificate; 

• Designated on shipping documents, notate in the “Remarks” section of the 

notesheet and certificate “Bill of Lading (or “Manifest”) designates species as 

Actinidia chinensis” (or “A. chinensis”); or

• Declared by the applicant, notate in the “Remarks” section of the notesheet and 

certificate “Applicant states species as Actinidia chinensis” (or “A. chinensis”). 

If the species Actinidia chinensis is not marked, designated, or declared, apply the nonActinidia chinensis size requirements. 

MATURITY REQUIREMENTS

The minimum maturity requirement is 6.2% soluble solids at the time of inspection.

FURTHER IMPORT INFORMATION

For additional 8e import requirements for kiwifruit, visit the following webpage:

https://www.ams.usda.gov/rules-regulations/section8e/kiwifruit 

To view the full regulation for importing kiwifruit, visit the following website: 

http://www.ecfr.gov/cgi-bin/textidx?SID=ba7245daadc82f967a4db87200c69612&node=se7.8.944_1550&rgn=div8 
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APPENDIX II – NOTESHEET AND CERTIFICATE EXAMPLES

EXAMPLE 1: SHIPPING POINT NOTESHEET 518-125
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EXAMPLE 1: FV-184 CERTIFICATE
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EXAMPLE 2: FV-184 CERTIFICATE
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EXAMPLE 3: FV-184 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: FEIRS FV-300 (PAGE 1 OF 2) 
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EXAMPLE 5: FEIRS FV-300 CERTIFICATE (PAGE 2 OF 2)
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EXAMPLE 6: FEIRS FV-300 CERTIFICATE
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EXAMPLE 7: FEIRS FV-300 CERTIFICATE

MO 920 only requires 

kiwifruit to be “not badly 

misshapen” (versus “fairly 

well formed” for U.S. No. 1) 

and allows an additional 

16% for “badly misshapen.”