Agricultural Marketing Service, Specialty Crops Program, Specialty Crops Inspection Division

This PATCH represents official guidance. This PATCH is scheduled to be incorporated into the 

document listed above. After incorporation into the document listed above this PATCH will 

become obsolete. USDA is an equal opportunity provider, employer, and lender.

PATCH # 67 Black Mold Between the Scales in Onions (May 12, 2021)

SCI Division Inspection Series

Page 1 of 1

PATCH # 67

DOCUMENT: Onions Shipping Point and Market Inspection Instructions, September 2016

REMARKS: The Black Mold Between Scales section, starting on page 30, is revised to read as 

follows:

Black Mold Between the Scales (C)

The indications of this disease are the presence of black, powdery spore masses of the fungus 

between the outer fleshy scale and the adjacent papery scale or between the layers of papery 

scales. The spore masses are usually heaviest around the neck of the onion and have a tendency 

to follow the veins down the sides. On onions with thin or light papery scales these spore masses 

are usually visible through the scales. Onions that have black mold between the scales are very 

susceptible to Black Mold Rot.

Scoring Guide

Damage: When the aggregate area of a circle exceeds 3/4 inch in diameter. At shipping point, 

when the spores are wet or damp and the adjacent scales are moist and slick, but decay is not yet 

present, score any amount.

Serious damage: When the aggregate area of a circle exceeds 1-1/4 inches in diameter. 
U Marketing and

Regulatory

Programs

Agricultural

Marketing

Service

Specialty

Crops

Program

Specialty 

Crops 

Inspection

Division

Onions

Shipping Point and Market Inspection 

Instructions

September 2016
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 Onions Shipping Point and Market Inspection Instructions 

dated January 2016 and include, but not limited to, all previous correspondence (such 

as Patch # 004), memos, inspection instructions, or procedures.
ii

PAGE INTENTIONALLY LEFT BLANK
iii

SHIPPING POINT AND MARKET INSPECTION INSTRUCTIONS FOR ONIONS

SECTION PAGE NO.

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

DETERMINING WHICH STANDARDS TO APPLY ...................................................................... 1

MARKETING ORDER AND IMPORT CERTIFICATION................................................................. 3

IMPORTED ONIONS AT PORT OF ENTRY............................................................................... 3

MINIMUM GRADE, SIZE, AND MATURITY REQUIREMENTS FOR IMPORTED ONIONS .............. 4

IMPORTED ONIONS NOT AT PORT OF ENTRY ........................................................................ 6

INSPECTING MIXED COLOR LOTS WITHIN M.O. 958 .............................................................. 7

INSPECTING MIXED COLOR LOTS WITHIN M.O. 959 .............................................................. 7

FLOW CHART FOR DETERMINING WHICH MARKETING ORDERS TO APPLY FOR 8E IMPORT 

INSPECTIONS..................................................................................................................... 8

REPRESENTATIVE SAMPLING.............................................................................................. 9

SIZE OF SAMPLE................................................................................................................ 9

NUMBER OF SAMPLES...................................................................................................... 10

SAMPLING TO DETERMINE INTERNAL DEFECTS................................................................... 10

TOLERANCES AND APPLICATION OF TOLERANCES ............................................................. 11

TOLERANCES FOR NORTHERN (OTHER THAN) ONIONS ....................................................... 11

TOLERANCES FOR BGG ONIONS ...................................................................................... 12

SUMMARY OF TOLERANCES FOR NORTHERN (OTHER THAN) AND BGG ONIONS .............. 13

TOLERANCES FOR CREOLE ONIONS .................................................................................. 13

SUMMARY OF TOLERANCES FOR CREOLE ONIONS ........................................................ 14

APPLICATION OF TOLERANCES FOR NORTHERN (OTHER THAN) AND BGG ONIONS ............... 14

SUMMARY OF APPLICATION OF TOLERANCES FOR NORTHERN (OTHER THAN) AND BGG

ONIONS ..................................................................................................................... 15

APPLICATION OF TOLERANCES FOR CREOLE ONIONS.......................................................... 15

SUMMARY OF APPLICATION OF TOLERANCES FOR CREOLE ONIONS................................ 16

NOTESHEET AND CERTIFICATE ......................................................................................... 16

PRODUCT........................................................................................................................ 16

NUMBER/TYPE OF CONTAINERS........................................................................................ 17

BRAND/MARKINGS ........................................................................................................... 18

ORIGIN ........................................................................................................................... 18

CONDITION OF PACK........................................................................................................ 18

TEMPERATURE OF PRODUCT ............................................................................................ 19

ALLOWANCES ................................................................................................................. 19

REPORTING ALLOWANCES................................................................................................ 19

COMBINING SAME ALLOWANCES TO FAIL A LOT ............................................................ 20
iv

REPORTING ALLOWANCE(S) IN THE GRADE STATEMENT ................................................ 20

NO APPLICATION OF TOLERANCES .................................................................................... 20

CALCULATING ALLOWANCES AND U.S. NO. 1 QUALITY........................................................ 21

APPLYING DIFFERENT LOT ALLOWANCES FOR DIFFERENT COLORED ONIONS....................... 21

ALLOWANCE SUMMARY CHART ......................................................................................... 22

DECISION TREE FOR REPORTING ALLOWANCES ................................................................. 23

SIZE ............................................................................................................................... 24

NORTHERN (OTHER THAN) ONIONS .................................................................................. 24

BGG ONIONS.................................................................................................................. 25

SIZE CLASSIFICATION CHART FOR NORTHERN (OTHER THAN) AND BGG ONIONS ................. 25

CREOLE ONIONS ............................................................................................................. 25

REPORTING SIZE ............................................................................................................. 25

SIZE IN CONNECTION WITH GRADE STATEMENTS................................................................ 27

NORTHERN (OTHER THAN) ONIONS: ............................................................................ 27

BGG ONIONS: ........................................................................................................... 27

PERCENTAGE OF ONIONS SPECIFIED................................................................................. 28

NORTHERN (OTHER THAN):......................................................................................... 28

BGG:........................................................................................................................ 29

DEFECTS (QUALITY AND CONDITION) ................................................................................ 30

BLACK MOLD BETWEEN THE SCALES (C)........................................................................... 30

BOTTLENECKS (Q)........................................................................................................... 31

NORTHERN (OTHER THAN) ONIONS ............................................................................. 31

BGG AND CREOLE ONIONS......................................................................................... 31

BRUISING (C) .................................................................................................................. 32

IMPACT BRUISES: ....................................................................................................... 32

IMPACT BRUISES CAUSING BROKEN SCALES ................................................................ 32

GOUGES.................................................................................................................... 32

PRESSURE BRUISES................................................................................................... 33

CLOSELY TRIMMED NECKS (Q)......................................................................................... 33

CRACKED FLESHY SCALES (Q)......................................................................................... 33

CRACKED PAPERY SCALE (Q) .......................................................................................... 33

CUTS/MECHANICAL DAMAGE (Q) ...................................................................................... 34

DIRT/CLEAN (Q).............................................................................................................. 34

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 35

CREOLE ONIONS ........................................................................................................ 35

DRY ROOTS (Q) .............................................................................................................. 36

NORTHERN (OTHER THAN) ONIONS ............................................................................. 36

BGG AND CREOLE ONIONS......................................................................................... 36
v

DRY SUNKEN AREAS (Q OR C) ......................................................................................... 37

REPORT AS A CONDITION FACTOR ................................................................................ 37

REPORT AS A QUALITY FACTOR .................................................................................... 37

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 38

CREOLE ONIONS ........................................................................................................ 38

EXCESSIVE TOPS (Q)....................................................................................................... 39

FREEZING (C).................................................................................................................. 39

SHIPPING POINT......................................................................................................... 39

MARKET .................................................................................................................... 39

INSECTS OR INSECT DAMAGE (Q OR C) ............................................................................. 40

INSECTS .................................................................................................................... 40

INSECT DAMAGE......................................................................................................... 40

INTERNAL PAPERY SCALES (Q)......................................................................................... 40

LOOSE SKINS OR CHAFF (Q) ............................................................................................ 41

NORTHERN (OTHER THAN) ONIONS ............................................................................. 41

MATURITY (Q), CURING/DRYNESS (C), AND FIRMNESS (C) ................................................. 41

CURING/DRYNESS (C) ................................................................................................ 41

FIRMNESS (C)............................................................................................................ 42

MATURITY (Q)............................................................................................................ 42

MOISTURE-WET (C)......................................................................................................... 44

NEW NECK GROWTH (C).................................................................................................. 44

NEW ROOT GROWTH (C) ................................................................................................. 45

NUMBER OF FLESHY SCALES............................................................................................ 45

NUMBER OF HEARTS........................................................................................................ 45

PEELERS (Q)................................................................................................................... 46

NORTHERN (OTHER THAN) ONIONS ............................................................................. 46

PINKISH-RED DISCOLORATION (Q).................................................................................... 46

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 47

CREOLE ONIONS ........................................................................................................ 48

PURPLE BLOTCH (C)........................................................................................................ 48

SCALLIONS (Q)................................................................................................................ 49

NORTHERN (OTHER THAN ) ONIONS ............................................................................ 49

BGG AND CREOLE ONIONS......................................................................................... 49

SEEDSTEMS (Q) .............................................................................................................. 49

SHAPE (Q)...................................................................................................................... 50

NORTHERN (OTHER THAN) ONIONS ............................................................................. 50

BGG ONIONS ............................................................................................................ 51

CREOLE ONIONS ........................................................................................................ 51
vi

SILVERY-WHITE DISCOLORATION (Q)................................................................................ 52

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 53

CREOLE ONIONS ........................................................................................................ 53

SIMILAR VARIETAL CHARACTERISTICS/ONE TYPE (Q)......................................................... 54

SMUDGE (C) ................................................................................................................... 55

SOUR SKIN (C)................................................................................................................ 56

SPLITS AND DOUBLES (Q) ................................................................................................ 56

SPLITS ...................................................................................................................... 56

DOUBLES................................................................................................................... 57

SPROUTS (C) .................................................................................................................. 57

VISIBLE/CONCEALED SPROUTS ................................................................................... 57

INTERNAL SPROUTS.................................................................................................... 57

STAINING/BRIGHTNESS (Q) .............................................................................................. 58

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 59

CREOLE ONIONS ........................................................................................................ 59

SUNBURN (Q).................................................................................................................. 60

NORTHERN (OTHER THAN) ONIONS ............................................................................. 60

BGG ONIONS ............................................................................................................ 61

CREOLE ONIONS ........................................................................................................ 61

SURFACE MOLD (C)......................................................................................................... 61

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 62

CREOLE ONIONS ........................................................................................................ 62

WATERY SCALES AND TRANSLUCENT SCALES (C).............................................................. 63

WATERY SCALES ....................................................................................................... 64

TRANSLUCENT SCALES............................................................................................... 64

WET NECKS (C) .............................................................................................................. 65

WET SUNSCALD (C)......................................................................................................... 65

NORTHERN (OTHER THAN) AND BGG ONIONS.............................................................. 65

CREOLE ONIONS ........................................................................................................ 66

DECAY / SOFT ROT(C)..................................................................................................... 66

APPENDIX I: CERTIFYING NORTHERN ONIONS FOR EXPORT ............................................... 67

DORMANCY: USE OR NON-USE OF SPROUT INHIBITOR (C).................................................. 67

USE OF SPROUT INHIBITOR ......................................................................................... 67

NON-TREATED ONIONS............................................................................................... 67

EFFECTIVELY TREATED ONIONS .................................................................................. 68

SIZE ............................................................................................................................... 68

EXPORT PACKING REQUIREMENTS.................................................................................... 68

APPENDIX II: METRIC CONVERSIONS................................................................................ 69
vii

APPENDIX III: NORTHERN (OTHER THAN) AND BGG ONION GUIDE..................................... 70

APPENDIX IV: CERTIFICATE EXAMPLES ............................................................................ 71

EXAMPLE 1: FV-291 PAGE 1 ........................................................................................... 71

EXAMPLE 1: FV-291 PAGE 2............................................................................................ 72

EXAMPLE 2: FV-184 INSPECTION NOTESHEET .................................................................. 73

EXAMPLE 2: FV-184 INSPECTION CERTIFICATE ................................................................. 74

EXAMPLE 3: ELECTRONIC FV-184 INSPECTION NOTESHEET............................................... 75

EXAMPLE 3: ELECTRONIC FV-184 INSPECTION CERTIFICATE.............................................. 76

EXAMPLE 4: ELECTRONIC FV-184 INSPECTION NOTESHEET............................................... 77

EXAMPLE 4: ELECTRONIC FV-184 INSPECTION CERTIFICATE.............................................. 78

EXAMPLE 5: FV-300 FRONT SIDE OF INSPECTION NOTESHEET........................................... 79

EXAMPLE 5: FV-300 BACK SIDE OF INSPECTION CERTIFICATE ........................................... 80

EXAMPLE 5: FV-300 PAGE 1 OF 2 INSPECTION CERTIFICATE.............................................. 81

EXAMPLE 5: FV-300 PAGE 2 OF 2 INSPECTION CERTIFICATE.............................................. 82

EXAMPLE 6: FV-300 FRONT SIDE OF INSPECTION NOTESHEET........................................... 83

EXAMPLE 6: FV-300 BACK SIDE OF INSPECTION NOTESHEET............................................. 84

EXAMPLE 6: FV-300 INSPECTION CERTIFICATE ................................................................. 85

EXAMPLE 7: FV-300 FRONT SIDE INSPECTION NOTESHEET ............................................... 86

EXAMPLE 7: FV-300 BACK SIDE INSPECTION NOTESHEET ................................................. 87

EXAMPLE 7: FV-300 INSPECTION CERTIFICATE ................................................................. 88

EXAMPLE 8: FV-300 FRONT SIDE INSPECTION NOTESHEET ............................................... 89

EXAMPLE 8: FV-300 BACK SIDE INSPECTION NOTESHEET ................................................. 90

EXAMPLE 8: FV-300 INSPECTION CERTIFICATE ................................................................. 91

EXAMPLE 9: FV-300 FRONT SIDE INSPECTION NOTESHEET ............................................... 92

EXAMPLE 9: FV-300 BACK SIDE INSPECTION NOTESHEET ................................................. 93

EXAMPLE 9: FV-300 INSPECTION CERTIFICATE ................................................................. 94

EXAMPLE 10: FEIRS FV-300 PAGE 1 OF 2 INSPECTION CERTIFICATE ................................ 95

EXAMPLE 10: FEIRS FV-300 PAGE 2 OF 2 INSPECTION CERTIFICATE ................................ 96
viii

Illustration 1: Parts of the Onion
ix

Illustration 2: Onion Shapes

Common BGG

Shapes
x

PAGE INTENTIONALLY LEFT BLANK
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

1

GENERAL

These inspection instructions apply to Bermuda-Granex-Grano (BGG) type onions,

Other Than Bermuda-Granex-Grano and Creole (Northern) type onions, and Creole

type onions.

The above mentioned standards apply to onions with trade names such as “Pearl or 

“Baby” (onions less than 2 inches in diameter), “Spanish” (yellow or white Northern type

onions, often jumbo/large sized), “Australian Brown” (brown BGG type onions), and 

“Cipollini” (small flat Bermuda type onions).

Common Green Onions, Shallots, and Onion Sets, are not included in these 

instructions. These commodities have their own standards.

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

material copied directly from the U.S. grade standards.

DETERMINING WHICH STANDARDS TO APPLY

The grade standards applied to the lot of onions is based on the type or variety of the 

onions. Consider the following factors when determining which standards to apply to a 

lot or load of onions.

Appearance of the onions: Northern (Other Than) onions are mostly globe shaped 

with thick, tight, dry outer papery scales. BGG and Creole type are mostly flat or top 

shaped with fewer dry outer papery scales, which tend to be looser and thinner than 

those on Northern (Other Than) onions. See Illustration 2: Onion Shapes.

Time of year and curing: Generally during the spring and summer, BGG onions are 

more prominent than Northern (Other Than) onions. In contrast, during late summer 

and early fall, Northern onions are generally more prominent than BGG onions. The 

curing of BGG and Creole onions is generally 2 to 3 months which does not give the 

outer scales an opportunity to become dry and papery. However, Northern onion curing 

is generally of a longer duration (3 to 4 months), allowing the outer scales of these 

onions to become dry and papery, except when shipped as “mid-season.”

Latitude: Historically, the 35th parallel has been a general guide to separate Northern 

(Other Than) onions from BGG and Creole onions. The 35th parallel runs south of 

Bakersfield, CA; Flagstaff, AZ; Albuquerque, NM; and Amarillo, TX; and, north of Little 

Rock, AR; Atlanta, GA; and Columbia, SC (see following Map).

The summer daylight hours are longer north of the 35th parallel and shorter south of it. 

Northern (Other Than) onions are long-day onions since they form bulbs best with 14 to 

16 hours of daylight. BGG and Creole onions do best with 10 to 12 hours of daylight

and are known as short-day onions.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

2

However, it has become more challenging to determine the type of onion based on

location. Consider the following: The same variety of onion grown in the Bakersfield, 

CA area may grow in fields south and north of the 35th parallel. Many newer varieties 

are intermediate onions. Intermediate onions require 12 to 14 hours of daylight to form 

bulbs and grow south and north of the 35th parallel (see map above). These onions 

may also be globe shaped and well cured (resembling Northern onions), but grow far 

south of the 35th parallel. In addition, there are onions grown in the northwest with BGG 

parentage but are cured to develop dry papery scales (e.g., Walla Walla onions). Due 

to these factors, the 35th parallel has become less reliable as a guide.

If you are not sure after considering all of the factors and after checking with your 

supervisor, apply the BGG standards.

Creole type onions resemble BGG onions but are less common. Unless designated 

as “Creole” by container markings or by the applicant, apply the BGG standards.

If the applicant states which standards to apply, report in the “Remarks” or “Other”

sections. For example, “Lot inspected on U.S. Standards for Grades of ___________ at 

applicant’s request.”
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

3

MARKETING ORDER AND IMPORT CERTIFICATION

When applying marketing order (M.O.) and import requirements (Section 8e of the 

Agricultural Marketing Agreement Act of 1937), the grade standards applied to the lot 

are always based on the type or variety of onion, regardless of growing area or 

regulation period in effect.

For the most current marketing order and Section 8e onion import requirements for 

grade and size, please visit: http://www.ams.usda.gov/rules-regulations/moa and

https://www.ams.usda.gov/rules-regulations/section8e/onions. Refer to these sites 

frequently for in-depth information on requirements, specific exemptions, definitions, etc.

IMPORTED ONIONS AT PORT OF ENTRY

For import requirement certification of onions at port of entry, inspect the onions based 

on the standard the onions most closely resemble. If the onions are mostly globe type 

with dry outer papery scales, apply the Other Than standards. However, if the onions 

are mostly flat or top shaped with practically no dry outer papery scales, apply the BGG 

standards. Then during the regulation period, the grade, tolerances and sizes for the 

marketing order that is in effect at that time will be applied to determine compliance or 

non-compliance with the U.S. Import Requirements. Apply the following table to 

determine which import regulation is in effect for the specified regulation period.

U.S. Import Regulation based on 

Marketing Order Regulation Period

M.O. No. 958: Idaho & Malheur 

County, OR June 5 through March 9

M.O. No. 959: Counties in South TX March 10 through June 4

Example 1: Based on appearance, the onions are determined to be BGG onions. The 

date of the inspection is May 5, which is during the time that the import regulation for 

M.O. No. 959 is in effect for import certification. Inspect onions based on the BGG 

standards, and apply import requirements for minimum grade and size etc., based on 

the regulation period March 10 through June 4.

Example 2: Based on appearance, the onions are determined to be BGG onions. The 

date of the inspection is August 5, which is during the time that the import regulation for 

M.O. No. 958 is in effect for import certification. Inspect onions based on the BGG 

standards, and apply import requirements for minimum grade and size etc., based on 

the regulation period June 5 through March 9.

Example 3: Based on appearance, the onions are determined to be Northern (Other 

Than) onions. The date of the inspection is during the March 10 through June 4 period,
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

4

when the import regulation for M.O. No. 959 is in effect for import certification. The 

onions are inspected on the Other Than standards, and import requirements for 

minimum grade and size etc., are based on the regulation period March 10 through 

June 4.

MINIMUM GRADE, SIZE, AND MATURITY REQUIREMENTS FOR IMPORTED ONIONS

All onions imported into the United States must meet the following minimum grade, size, 

and maturity requirements prior to importation as follows:

NOTE: "Moderately cured" used below means the onions are mature and are more 

nearly well cured than fairly well cured.

Pearl Onions

• Regulation Period: Entire year.

• Grade and Size: 2 inches maximum diameter. If meets size requirement, 

exempt from minimum grade.

• Maturity: If meets size requirement, exempt from minimum maturity.

Cipollini (also known as “Borettana”) Onions (small flat Bermuda type onions)

• Regulation Period: Entire year. 

• Grade and Size: At least U.S. No. 2, 1-1/2 inches (38.1 mm) minimum diameter.

• Maturity: Moderately well cured.

White Onions

• Regulation Period: June 5 through March 9.

• Grade and Size: At least U.S. No. 1, 1 inch (25.4 mm) minimum diameter with 2 

inch maximum diameter, or 1-1/2 inch minimum (no commingling of two size 

categories in same bag or container.

• Maturity: Moderately cured.

Red Onions, Except Braided Red Onions (“braided red” means onions of red 

varieties with tops braided or interlaced)

• Regulation Period: June 5 through March 9.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

5

• Grade and Size: At least U.S. No. 2, 1-1/2 inches (38.1 mm) minimum diameter.

• Maturity: Moderately cured.

All Onions, Except White, Red Cipollini, or Pearl Onions

• Regulation Period: June 5 through March 9 

• Grade and Size: U.S. No. 1, 2-1/4 inches minimum diameter or 1-3/4 inches 

diameter with maximum of 2-3/4 inches diameter. U.S. No. 2 or U.S. 

Commercial, 3 inches minimum diameter (but not more than 30% of the lot can 

be comprised of U.S. No. 1 onions when packed in containers weighing less than 

60 lbs.). None of these three categories of onions may be commingled in the 

same bag or other container.

• Maturity: Moderately cured.

All Onions, Except Cipollini or Pearl Onions

• Regulation Period: March 10 through June 4.

• Grade: Must not exceed 20% defects of U.S. No.1. Serious damage must not 

exceed 10%, including not more than 2% decay. Size: White varieties: 1 inch 

(25.4 mm) minimum diameter; other varieties: 1-3/4 inches (44.5 mm) minimum 

diameter.

NOTE: Onions in transit from country of origin to entry into the United States for 10 or 

more days may be entered if they meet an average tolerance for decay not to exceed 

5%. The application of tolerances do not apply to this special 5% decay tolerance; 

there are no restrictions as to amount of decay in individual samples, provided that the 

average is not more than 5%. For other tolerances (total defects and off size) the 

application of tolerances sections do apply (see Appendix IV, Certificate Example 6).

Specific Exemptions

Onion regulations do not apply to minimum quantities not exceeding 110 pounds (50 

kilograms), braided red onions, onion sets (plantings), or shallots.

Pearl onions not larger than 2 inches (50.8 mm) in diameter are exempt from the 

minimum grade, size, quality, and maturity requirements of the onion regulations, but 

must be inspected and certified as to size, and the importer must file an "Importer's 

Exempt Commodity Form" (FV-6).

The Importer's Exempt Commodity Form (FV-6) is used for pearl onions and onions 

destined for use in exempt outlets such as charitable institutions, distribution by relief 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

6

agencies, or commercial processing. Commercial processing is defined as physically 

altering the form or chemical composition of the product through canning, freezing, 

dehydrating, extractive (juicing), and pickling in brine, or heating of the product. The act 

of slicing, dicing, or peeling is not considered commercial processing. Processing does 

not include fresh chopped, fresh cut, convenience food or other pre-packing salad 

operation.

IMPORTED ONIONS NOT AT PORT OF ENTRY 

Inspections requested for non-domestic (imported) onions other than at port of entry 

must be based on the standards that the onions most closely resemble in appearance 

and curing. Apply the tolerances for the standards being used; for example: BGG 

onions, BGG tolerances apply.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

7

INSPECTING MIXED COLOR LOTS WITHIN M.O. 958

Idaho/E. Oregon onions shipped for fresh market must meet the grade and size 

requirements prescribed for different colors (varieties) in section 958.328 (a) of the 

onion handling regulation. When onion colors are comingled, each individual color must 

continue to meet the grade and size requirements prescribed for that color. In addition, 

no two size categories of onions may be comingled in the same bag or container. The 

following chart provides examples of comingled onions that may be shipped:

Mixed Colored Lots within M.O. 958

Colors Grade Size

All colors U.S. No. 1 1-3/4 inch minimum to 2-

3/4 inch maximum 

diameter

All colors U.S. No. 1 2-1/4 inch minimum dia.

White and red U.S. No. 1 1-1/2 inch min. diameter

All colors except red U.S. No. 1 1-3/4 inch minimum to 2-

3/4 inch maximum 

diameter

All colors except red U.S. No. 1 2-1/4 inch minimum dia.

All colors except white U.S. No. 1 1-3/4 inch minimum to 2-

3/4 inch maximum 

diameter

All colors except white U.S. No. 1 2-1/4 inch minimum dia.

All colors except white U.S. No. 2 3 inch minimum diameter

All colors except white U.S. Commercial (not more 

than 30% will be U.S. No. 

1 quality for all colors, 

except red and white, 

packed in containers 

weighing less than 60 lbs.)

3 inch minimum diameter 

INSPECTING MIXED COLOR LOTS WITHIN M.O. 959

Any colors may be comingled if the onions are 1-3/4 inches and larger in diameter. 

When less than 1-3/4 inches in diameter, only white onions may be shipped within 

Texas M.O. 959.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

8

FLOW CHART FOR DETERMINING WHICH MARKETING ORDERS TO APPLY FOR 8E 

IMPORT INSPECTIONS
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

9

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.

NOTE: Do not restrict inspections for import requirements.

SIZE OF SAMPLE

The Other Than and BGG onion standards have a “Samples for Grade and Size 

Determination” section for determining sample size, which depends on the size of the 

container and the onion. The Creole onions standards do not have this section, but for 

uniformity, apply the same guidelines as follows.

For individual packages containing 20 pounds or more:

• And the size of the onions are Large or Jumbo size or larger, the size of the 

sample will be the individual package.

• And the size of the onions are larger than 2-1/4 inches diameter, the size of the 

sample will be at least 20 pounds.

• And the size of the onions are 2-1/4 inches or smaller, the size of the sample will 

be 20 pounds.

NOTE: When the sample consists of less than the entire package and the sample 

tolerance(s) are exceeded, analyze the entire contents of at least one package. When it 

is impractical to run the entire contents, as in the case of “boiler” or “pickler” onions, 

double at least one sample.

For individual packages containing less than 20 pounds:

• And the size of the onions are larger than 2-1/4 inches, the size of the sample will 

be at least 20 pounds.

• And the size of the onions are 2-1/4 inches or smaller, the size of the sample will 

be the individual package or 20 pounds.

NOTE: If a composite sample is obtained from a sufficient number of adjoining 

packages and the sample tolerance(s) are exceeded, the sample size will not be 

doubled and the lot is out of grade because of the sample tolerance(s) being exceeded.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

10

Summary of Samples for Grade and Size Determination for All Onions

Size of 

Package 20 lbs. or More Less than 20 lbs.

Size of 

Onions:

2-1/4 inch 

or smaller

Larger 

than 

2-1/4 inch

3 inches or 

larger

Larger than 

2-1/4 inch

2-1/4 inch or 

smaller

Sample 

Size: 20 lbs. At least 20 lbs.

Individual 

package

At least 20 

lbs.

Individual 

package or 20 

lbs.

NUMBER OF SAMPLES

At Shipping Point

As a general rule, examine a minimum of 1% of the packages in a lot when there are 

100 or more packages. When lots are less than 100 packages, examine a minimum of 

2 samples for stationary lots and 1 for in-line lots. When lots are over 2,000 packages, 

sample at a 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. The supervisor may also issue instructions to increase 

the minimum number of samples required for each size lot.

At Market

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.

NOTE: When packages only contain a few specimens, examine 1-1/2 to 2% of the lot 

or double the sampling rate.

SAMPLING TO DETERMINE INTERNAL DEFECTS

Defects such as watery scales, translucent scales, internal papery scales, decay in the 

necks and other defects cannot be detected without cutting the onion. Cut the neck to 

determine if there are defects and then cut the onion crosswise at the center 

(perpendicular from stem to root end) to determine if there are other internal defects.

The number of specimens cut for internal defects is discretionary. Use caution to avoid 

unnecessary cutting. However, cut as many onions as necessary in order to make an 

informed decision on the internal quality of the onions.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

11

It is essential to cut a sufficient number of onions to accurately determine the 

percentage of defects. When internal defects are found, percentages are determined 

based upon the entire sample inspected and not on the number of onions that were cut. 

When the individual onion has a combination of external and internal defects, score 

quality defects first, then the more serious defects. Do not score the onion more than 

once unless the defects are cross referenced on the certificate. For example: “...4% 

decay, including 2% above as quality defects.”

If the applicant requests the number of fleshy scales and/or the number of hearts, use a 

ten pound “cut sample.” In these cases, report the results on the certificate based on 

the cut sample.

TOLERANCES AND APPLICATION OF TOLERANCES

The tolerances for the U.S. Standards for Grades of Onions (Other Than BermudaGranex-Grano and Creole Types), the U.S. Standards for Grades of Bermuda-GranexGrano Type Onions, and the U.S. Standards for Grades of Creole Onions are 

determined on the basis of weight. The application of tolerances is based on individual 

samples for Other Than and BGG onions. For Creole onions, the application of 

tolerances is based on the individual package.

TOLERANCES FOR NORTHERN (OTHER THAN) ONIONS

§51.2837 Tolerances.

(a) For defects:

(1) U.S. No. 1, U.S. Export No. 1, U.S. No. 1 Boilers and U.S. No. 1 

Picklers grades. 

(i) Not more than 10 percent of the onions in a lot may be 

damaged by peeling; and,

(ii) Not more than 5 percent of the onions in a lot may be below 

the remaining requirements of these grades, but not more than 

two-fifths of this tolerance, or 2 percent, may be allowed for 

onions which are affected by decay or wet sunscald.

(2) U.S. Commercial and U.S. No. 2 Grades.

(i) Not more than 5 percent of the onions in a lot may be below 

the requirements of these grades, but not more than two-fifths 

of this tolerance, or 2 percent, may be allowed for onions 

which are affected by decay or wet sunscald.
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(b) For off-size:

(1) U.S. No. 1, U.S. No. 1 Boilers, U.S. Commercial, and U.S. No. 2 

grades. Not more than 5 percent of the onions in a lot may be below 

the specified minimum size, and not more than 10 percent may be 

above any specified maximum size.

(2) U.S. No. 1 Pickler grade. Not more than 10 percent of the onions in a 

lot may be above the maximum size specified for this grade.

TOLERANCES FOR BGG ONIONS

§51.3199 Tolerances

(a) For defects:

(1) U.S. No. 1 and U.S. No. 2 grades.

(i) Not more than 10 percent of the onions in a lot may fail to meet 

the requirements of these grades, but not more than one-fifth 

of this tolerance, or 2 percent, may be allowed for onions 

which are affected by decay or wet sunscald.

(2) U.S. Combination grade.

i) When applying the foregoing tolerances to this grade no part 

of any tolerance shall be allowed to reduce, for the lot as a 

whole, the 50 percent of onions of the U.S. No. 1 grade, but 

individual containers shall have not less than 40 percent of the 

U.S. No. 1 grade.

(b) For off-size:

(1) Not more than 5 percent of the onions in a lot may be smaller than 

the minimum diameter specified. In addition, not more than 10 

percent of the onions in a lot may be larger than the maximum 

diameter specified.

(2) When a percentage of the onions is specified to be a certain size and 

larger, individual packages containing more than 10 pounds may 

have not less than one half of the percentage specified: Provided, 

that the entire lot averages within the percentage specified.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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SUMMARY OF TOLERANCES FOR NORTHERN (OTHER THAN) AND BGG ONIONS

Other Than (Northern) Onions:

U.S. No. 1, U.S. Export No. 1, U.S. No. 1 Boilers, U.S. No. 1 Picklers, 

U.S. Commercial, and U.S. No. 2

10% Damage by Peeling (does not apply to U.S. Commercial and U.S. No. 2)

5% Total Defects, including 2% Decay or Wet Sunscald

5% Undersize (does not apply to U.S. Export No. 1 and U.S. No. 1 Picklers)

10% Oversize (Does not apply to U.S. Export No. 1)

BGG Onions:

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

10% Total Defects, including 2% Decay or Wet Sunscald

5% Undersize, 10% Oversize

U.S. Combination

Lot: 50% or more U.S. No. 1

Individual Containers: Not less than 40% U.S. No. 1

5% Undersize, 10% Oversize

TOLERANCES FOR CREOLE ONIONS

§51.3959 Tolerances

(a) For defects.

(1) U.S. No. 1 and U.S. No. 2 grades. Ten percent for onions in a lot 

which fail to meet the requirements of the specified grade, including 

therein not more than 2 percent for onions which are watersoaked or 

affected by soft rot.

(2) U.S. Combination grade. Ten percent for onions in any lot which fail 

to meet the requirements of U.S. No. 2 grade, including therein not 

more than 2 percent for onions which are watersoaked of affected by 

soft rot. No part of any tolerance shall be allowed to reduce for the 

lot as a whole the percentage of U.S. No. 1 onions required in the 

combination, but individual containers may have not more than a 

total of 15 percentage points less than the percentage of U.S. No. 

onions required: Provided, That the entire lot averages within the 

percentage.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

14

(b) For off-size. Five percent for onions in a lot which are below the specified 

minimum size and 15 percent for onions which are larger than any 

specified maximum size.

SUMMARY OF TOLERANCES FOR CREOLE ONIONS

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

10% Total Defects, including 2% Soft Rot or Watersoaked

5% Undersize, 15% Oversize

U.S. Combination

U.S. No. 2: 10% Total Defects, including 2% Soft Rot or Watersoaked

U.S. No. 1: Specified percentage

Individual Containers: Not less than 15% of specified percentage of U.S. No. 1

Example: If lot specified to be 60% U.S. No. 1, individual containers cannot have less 

than 45% U.S. No. 1 (15% subtracted from 60%)

5% Undersize, 15% Oversize

APPLICATION OF TOLERANCES FOR NORTHERN (OTHER THAN) AND BGG

ONIONS

§51.2839/51.3201 Application of Tolerances.

The contents of individual packages in the lot are subject to the following 

limitations:

(a) Samples which contain more than 20 pounds shall have not more than one 

and one half times a specified tolerance of 10 percent or more, and not 

more than double a specified tolerance of less than 10 percent, except that 

at least one defective and one off-size onion may be permitted in any 

sample: Provided, that en-route or at destination when onions in 

containers of 50 pounds or more are packed to a minimum size of 3 inches 

or larger not more than three onions or more than 4 percent (whichever is 

the larger amount) may be affected by decay or wet sunscald: And 

provided further, that the averages for the entire lot are within the 

tolerances specified for the grade; and,

(b) Samples which contain 20 pounds or less shall have not more than double 

the tolerance specified, except that at least one defective and one off-size 

onion may be permitted in any sample; Provided, that the averages for the 

entire lot are within the tolerances specified for the grade.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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SUMMARY OF APPLICATION OF TOLERANCES FOR NORTHERN (OTHER THAN) AND

BGG ONIONS

Samples Containing:

More Than 20 Lbs.: 20 Lbs. or Less:

10% tolerance or more: Not more than 1-1/2 

times tolerance.

Individual samples will not have 

more than double the tolerance 

specified, except at least 1 

defective and 1 off-size onion in 

any sample.

Less than 10% tolerance: Not more than double 

specified tolerance, except at least 1 defective and 

1 off-size onion in any sample.

En route or at destination: Packages of 50 

pounds or more and minimum size of 3 inches or 

larger: Not more than 3 onions or more than 4% 

(whichever is larger) may be affected by decay or 

wet sunscald.

Provided, that the averages for the entire lot are within the tolerances specified for the grade.

NOTE: Application of tolerances does not apply to defects based on lot allowances, 

such as dirt, staining, surface mold, and excessive tops (BGG and Other Than), or dry 

roots and sunburn (Other Than).

APPLICATION OF TOLERANCES FOR CREOLE ONIONS

§51.3960 Application of tolerances.

The contents of individual packages in the lot are subject to the following 

limitations:

(a) For a tolerance of 10 percent or more, not more than one-tenth of the 

packages in any lot may contain more than one and one-half times the 

tolerance specified: Provided, That soft rot in any package shall not 

exceed three times the tolerance: And provided further, That the average 

for the entire lot is within the tolerance specified for the grade.

(b) For a tolerance of less than 10 percent, not more than one-tenth of the 

packages in any lot may contain more than double the tolerance specified: 

provided, That soft rot in any package shall not exceed three times the 

tolerance and that at least one defective and one off-size specimen may be 

permitted in any one package: And provided further, That the average for 

the entire lot is within the tolerance specified for the grade.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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SUMMARY OF APPLICATION OF TOLERANCES FOR CREOLE ONIONS

10% or more tolerance: Not more than 10% of packages will have more than 

1-1/2 times the tolerance specified, except soft rot in any package will not exceed 3 

times the tolerance.

Less than 10% tolerance: Not more than 10% of the packages will have more 

than double the tolerance specified, except soft in any package will not exceed 3 

times the tolerance and at least 1 defective and 1 off-size onion may be permitted 

in any package.

Provided, that the averages for the entire lot are within the tolerances specified for the grade.

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 “Northern Onions” to describe Other Than onions in the “Product” heading on the 

notesheet and certificate. Use “BGG Onions” to describe Bermuda Granex-Grano 

onions and “Creole Onions” to describe Creole onions. Color, such as “Red,” “White,”

“Yellow,” or “Mixed Color” may be used in the “Lot ID” section or in conjunction with 

Northern Onions, BGG Onions, or Creole Onions in the “Product” heading on market 

certificates and in the appropriate section on shipping point certificates. Examples: 

“Onions, Yellow” or “BGG Onions, White” or “Northern Onions, Mixed Color” or “Creole 

Onions, Red,” etc.

When colors are mixed (comingled), report colors in the “Brand/Markings” (if marked on 

the container), “Lot ID,” “Other,” or “Remarks” sections on market certificates (see 

Appendix IV, Certificate Examples 7 and 9), or appropriate section on shipping point 

certificates. For example, “Product” section: “BGG Onions, Mixed Color.” “Lot ID”

section: “Yellow, Red, White.” Also, do not report color in connection with the grade 

statement. For example, if a lot of mixed color Northern (Other Than) onions meets the 

U.S. No. 1 grade, the grade statement would be “U.S. No. 1.”
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

17

In addition to color, you may, when requested, describe the shape such as flat, topshaped, or globe. Report shape in the “Other” or “Lot ID” sections on market

certificates. Do not use the word “type” in conjunction with shape. When mixtures of 

shapes are found, give a general description of the shapes. For example: “Mostly 

globe, some top-shaped,” or “Many top-shaped, some globe, some flat.” Intermediate 

shapes may also be encountered. However, do not use intermediate terms to describe 

onion shapes such as semi-globe or semi-top-shaped.

It is permissible to certify as “U.S. No. 1” lots of onions showing a mixture of globe, flat 

and top-shaped onions, provided only the color and type of onion is used to identify the 

product (e.g., “BGG Onions, Yellow”). However, do not certify as “U.S. No. 1” lots of 

onions showing a mixture of globe, flat, and top-shaped onions if the onions were 

described to be of only one shape. For example, if “Northern Onions, Yellow Globe” or 

“BGG Onions, Red Flat” were used to identify the product and the onions in the lot had 

a mixture of shapes, they could not be certified as “U.S. No. 1.”

When inspecting BGG or Creole type onions, always report with the grade “GranexGrano” or “Creole” to indicate which standards are being applied. Also, report the type 

(Granex-Grano or Creole) before any specified size. For example, “U.S. No. 1 GranexGrano Jumbo” or “Fails to grade U.S. No. 1 Granex-Grano Medium account condition” 

or “Fails to grade U.S. No. 1 Creole 3 inch minimum account quality.”

If the applicant requests variety certification, decline the request with an explanation that 

the law under which the Inspection Service operates does not authorize variety 

certification.

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.

Open mesh sacks, crates, and cartons are the most widely used containers for 

shipments of onions. Consumer size mesh bags or film bags are packed in master 

containers. When encountering any other type of container, mention it under the 

“Number of Containers” heading.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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BRAND/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

When onions are packed in open mesh sacks, do not report the pack. When onions are 

packed in crates or cartons, use the following terms to describe pack on the notesheet:

Bulge: The container is over filled causing an excessively high bulge. Measure the 

bulge from the bottom of the container to the bottom edge of the cover.

Well filled: The container is filled so that the onions are in contact with the cover.

Level full: The onions are level with the top edge of the container.

Fairly-well filled: The onions almost fill the container to the top edge, but cannot be 

more than 1/2 inch below it.

Slack: The onions are more than 1/2 inch below the top edge of the container. Report 

the amount of space between the top edge and the contents in inches or fractions of an 

inch.

NOTE: If the condition of the pack (e.g., too light or too heavy) results in a request to 

certify as to a specified or a marked net weight on either a stationary lot or on in-line 

sampling, follow the procedures described in the General Inspection Instructions.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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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.

ALLOWANCES

An allowance is an amount of a particular factor (e.g., staining) permitted in a lot without 

regards to tolerances. When the factor (e.g., staining) exceeds the allowance, the lot as 

a whole fails to grade. If the allowance is not exceeded, the factor (e.g., staining) does 

not affect the quality of the lot. The following are lot allowances:

Northern (Other Than) onions: Dirt or staining, surface mold, pinkish-red 

discoloration, silvery white discoloration, excessive tops, dry roots, loose skins or chaff, 

cracked papery scales, sunburn, and wet onions.

BGG onions: Dirt or staining, surface mold, pinkish-red discoloration, silvery white 

discoloration, excessive tops, cracked papery scales, and wet onions.

Creole onions: Dirt or staining, surface mold, cracked papery scales, and wet onions.

For more information and scoring guides for each allowance, go to “Quality and 

Condition” and see the section that pertains to each defect.

REPORTING ALLOWANCES

When a lot allowance is exceeded, the lot is considered damaged or seriously damaged 

and fails to grade. On shipping point certificates, report the range and average, 

including serious damage, in the “Description of Product” section.

At market, report the total amount of appreciably stained onions (or damage for other 

defects) in the first column of the “Average Defects” section, and include the percentage 

of badly stained onions (or serious damage for other defects) in the second column. 

Report the entire percentage, not just the percentage over the allowance. For example, 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

20

if there is 22% damage by dry roots, all 22% is reported on the certificate. See 

Appendix IV for specific examples.

When the lot allowances are not exceeded, do not report them on the certificate unless 

requested by the applicant. When requested, use the general quantity terms unless 

specifically requested by the applicant to report percentages. For example, for a lot 

having 15% cracked papery scales, the “Remarks” or “Other” sections would report 

“Some onions show cracked papery scales, not affecting grade, reported at applicant’s 

request.” Or, if the applicant specifically requested percentages, “15% show cracked 

papery scales, not affecting grade. Percentages reported at applicant’s request.”

COMBINING SAME ALLOWANCES TO FAIL A LOT

Combine defects that have the same allowances, such as dirt, staining, surface mold, 

pinkish-red discoloration, and silvery-white discoloration, to fail a lot. For example, if a 

U.S. No. 1 BGG yellow onion lot had 10% appreciably stained, 10% appreciably 

affected by silvery-white discoloration, and 10% dirty onions, the lot would fail on quality 

since the combination of 30% quality defects would exceed the 20% allowance for dirt, 

staining and other means on BGG yellow onions.

When a combination of quality and condition defects causes the lot to exceed the 

allowance, and the quality portion does not exceed on its own, fail the lot account

condition. For example, if a U.S. No. 1 Northern (Other Than) white onion lot had 10% 

appreciably stained and 10% appreciably affected by surface mold (a condition defect), 

the lot would fail on condition since the combination of 20% quality and condition 

defects would exceed the 15% allowance for dirt, staining, and other means on 

Northern (Other Than) white onions.

REPORTING ALLOWANCE(S) IN THE GRADE STATEMENT

When an allowance(s) is exceeded report the fact in the grade statement. For example, 

“Fails to grade U.S. No. 1 Granex-Grano Jumbo account quality (excessive tops).” 

When a lot allowance is exceeded due to a combination of allowances, report all of 

them in the grade statement. For example, “Fails to grade U.S. No. 1 Colossal account 

condition (staining and surface mold).” In this case, the surface mold and staining 

together exceeded the lot allowance, causing the lot to fail account condition.

NO APPLICATION OF TOLERANCES

Do not apply the application of tolerances to defects based on lot allowances. An 

individual sample could contain 100% of these defects and still meet a U.S. No. 1 

grade, provided that the average for the lot was within the specified allowance. For 

example, a lot of onions could meet a U.S. No. 1 grade even if an individual sample 

contained 100% of the onions with tops 3 inches or more in length, but averaged less 

than 30% with tops 3 inches or more in length.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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CALCULATING ALLOWANCES AND U.S. NO. 1 QUALITY

When a lot allowance has been exceeded, only deduct the amount in excess of the 

allowance from 100% to determine the percentage of U.S. No. 1 Quality. Deduct the 

percentage of other defects in the usual manner. For example, a lot having 5% defects, 

20% dry roots, 35% excessive tops, and no undersize; the percentage of U.S. No. 1 

quality is 90% for Northern (Other Than) onions and 70% for BGG onions. The 

percentage of U.S. No. 1 quality is different between the two standards, since dry roots 

is based on a lot allowance for Northern (Other Than) onions and dry roots is based on 

the total tolerance (and not on a lot allowance) for BGG onions.

APPLYING DIFFERENT LOT ALLOWANCES FOR DIFFERENT COLORED ONIONS

When applying different lot allowances for different colored onions, apply the most 

restrictive lot allowance for the color affected. For example, you have encountered 

staining in a mixed color lot containing red, white, and yellow onions. The allowance for 

staining in a white lot is 15% and 20% for red and yellow lots. Since the lot contains 

white onions, apply the most restrictive lot allowance of 15%. If the mixed color lot did 

not contain white onions, apply the 20%.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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ALLOWANCE SUMMARY CHART

Defect Northern (Other Than) BGG Creole

Excessive Tops Damage: More than 30% 

of the onions in a lot have 

tops 3 inches or more in 

length

Same as 

Northern 

onions

No allowance

Dry Roots Damage: More than 20% 

of the onions in a lot have 

practically all roots 2 

inches in length

No 

allowance

No allowance

Sunburn Damage: More than 33% 

of the onions in a lot have 

a medium green color 1/3

of the surface

No 

allowance

No allowance

Dirt/Staining/Surface 

Mold/Pinkish-Red 

Discoloration/SilveryWhite Discoloration

Damage: More than 20% 

of the onions in a yellow, 

brown, or red lot, or more 

than 15% of the onions in 

a white lot, are 

appreciably affected or 

caked

Serious Damage: More 

than 25% of the onions in 

any colored lot are badly 

affected or caked

Same as 

Northern

onions

Damage: More than 

15% of the onions in a 

lot are appreciably 

affected; and more 

than 5% of the onions 

in a lot are badly 

affected or caked; and

most of the lot is 

almost scorable

Serious Damage: 

More than 10% of the 

onions in a lot are 

badly affected or 

caked

Cracked Papery 

Scales

Damage: More than 20% 

of the onions in a lot are 

equal or worse than Onion 

Photo No. 14

Same as 

Northern

onions

Same as Northern

onions

Loose Skin/Chaff Damage: More than 10%

of the containers in a lot 

have more than 8 ounces 

of loose skin

No 

allowance

No allowance

Wet Onions Damage: More than 20% 

of the onions in a lot are 

dripping with moisture

Same as 

Northern 

onions

Same as Northern 

onions.

Application of tolerances does not apply to allowances.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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DECISION TREE FOR REPORTING ALLOWANCES

The following defects can be combined to exceed the same allowance:

• Dirt (Q)

• Staining (Q)

• Surface Mold (C)

• Pinkish-Red Discoloration (Q)

• Silvery-White Discoloration (Q)
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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SIZE

Size is part of grade and the U.S. grades of Northern (Other Than), BGG, and Creole

onions have the following size requirements:

NORTHERN (OTHER THAN) ONIONS

§51.2830 U.S. No. 1

(e) Size. Unless otherwise specified the diameter shall be not less than 1-1/2 

inches, and yellow, brown, or red onions shall have 40 percent or more, 

and white onions shall have 30 percent or more, by weight, of the onions in 

any lot 2 inches or larger in diameter.

(f) When a percentage of the onions is specified to be of any certain size or 

larger, no part of any tolerance shall be allowed to reduce the specified 

percentage, but individual packages in a lot may have as much as 25 

percentage points less than the percentage specified, except that 

individual packages containing 10 pounds or less shall have no 

requirements as to percentage of a certain size or larger: Provided, that 

any lot, regardless of package size, shall average within the percentage 

specified.

§51.2832 U.S. Commercial.

(f) Size. Unless otherwise specified, the diameter shall be not less than 1-1/2 

inches.

§51.2833 U.S. No. 1 Boilers...Size: The diameter of onions of this grade shall be 

not less than 1 inch nor more than 1-7/8 inches.

§51.2834 U.S. No. 1 Picklers...Size: The maximum diameter of onions of this 

grade shall not be more than 1 inch.

§51.2835 U.S. No. 2.

(e) Size. Unless otherwise specified, the diameter shall be not less than 1-1/2

inches.

U.S. Export No. 1 has no size requirements. Size may be specified in accordance with 

one of the sizes in the size classification chart or specified by the applicant. See 

Appendix I: Certifying Onions for Export.

Onions may be marked “Pearl,” based on Marketing Order 958. Pearl onions are 

onions produced using specific cultural practices that limit growth to the same general 
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25

size as boilers and picklers and that have been inspected and certified as measuring 2 

inches in diameter or less.

BGG ONIONS

§51.3198 Size classifications [all grades]...Size shall be specified in connection 

with the grade in terms of minimum diameter, range in diameter, minimum 

diameter with a percentage of a certain size or larger, or in accordance with one 

of the size classifications listed below: Provided, that unless otherwise specified, 

onions shall not be less than 1-1/2 inches in diameter, with 60 percent or more 2 

inches or larger in diameter.

SIZE CLASSIFICATION CHART FOR NORTHERN (OTHER THAN) AND BGG ONIONS

Size Designation Minimum Diameter Maximum Diameter

Inches Millimeters Inches Millimeter

Small 1 25.4 2-1/4 57.2

Repacker/Prepacker1 1-3/4 44.5 3 76.2

Medium 2 50.8 3-1/4 82.6

Large or Jumbo 3 76.2 (2) ---

Colossal 3-3/4 95.3 (2) ---

1In addition to the sizes specified, a lot of onions designated as Repacker or Prepacker must

contain at least 60% or more 2 inches or larger in diameter.

2No requirement.

CREOLE ONIONS

§51.3955 U.S. No. 1...Unless otherwise specified, the minimum size shall be 1-3/4 

inches in diameter.

§51.3956 U.S. No. 2...Unless otherwise specified, the minimum size shall be 1-1/2 

inches in diameter.

REPORTING SIZE

Usually the size on which an onion lot is certified is specified by the applicant. 

However, sometimes you will need to determine the size designation which is best 

suited to the lot. Statements describing size must show the range of size in terms of 

minimum and maximum diameters. When lots are certified as meeting a grade, the 

appropriate “within tolerance” statements (well within tolerance, within tolerance, and 

average within tolerance) may be made in reporting off-size, unless the applicant 
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26

requests that the percentage be reported. In addition, provide a “mostly statement”

when the range varies more than 1 inch.

As an example, you determine that a lot of U.S. No. 1 Jumbo BGG onions has 2% 

undersize. The size range (smallest to largest) would be reported in the “Other” or 

“Remarks” sections of the certificate as follows: “Size: 2-3/4 to 4-1/2, mostly 3 to 4 

inches in diameter. Undersize within tolerance.” However, when requested, instead of 

the “Undersize within tolerance” statement, the undersize may be reported as follows: 

“Size: 2-3/4 to 4-1/2, mostly 3 to 4 inches in diameter. 2% undersize. Percentage of 

undersize reported at applicant’s request.”

The term “off-size” may be used to report a combination of undersize and oversize 

when the individual tolerances are not exceeded.

At shipping point, when the lot fails to meet the size specified in connection with the 

grade, report the range and average of off-size unless the applicant requests 

certification on another size that will permit the lot to be within the size tolerance. 

However, when one of the size classifications are used, or the size is marked on the 

container, do not change these requirements.

At market, when the lot fails to meet the size specified with the grade, report the range 

and average of off-size. Do not recertify the lot to a different size, even at applicant’s 

request.

If a percentage of U.S. No. 1 quality is requested, report the off-size in percentages so 

that it may be added to the grade defects to determine the percentage of U.S. No. 1 

quality.

When a percentage of a specified diameter or larger is required by the grade or is 

specified in connection with the grade or if maximum size is specified in connection with 

the grade, report in the size statement whether the lot meets or fails to meet these 

requirements.

Report diameters in 1/4 inch variations except in the case of “Boilers” and “Picklers” or 

when other variations are specified in the sales contract, as is sometimes done for 

export shipments. In those instances, report diameters in 1/8 inch variations. There are

two exceptions to this policy:

• When the inspection shows that the tolerance for a specified maximum size has 

been exceeded but no onions are found 1/4 inch larger in diameter than the 

specified maximum. Such a lot may be certified as meeting the next 1/8 inch 

larger size than the specified maximum, provided the tolerance for oversize is not 

exceeded.
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27

• When a sizing ring graduated in 1/8 inch variations is not available. In this case 

1/4 inch variations are acceptable. If a caliper is available, use it to report onion 

size for the specified variations.

SIZE IN CONNECTION WITH GRADE STATEMENTS

When the minimum or maximum size, or the percentage of 2 inches in diameter and 

larger onions is requested by the applicant to be other than that specified in the grade, 

or the lot fails to meet the size specification, the “Grade” statement must be qualified to 

indicate the variation in one of the following ways. For example: “Fails to grade U.S. 

No. 1 Granex-Grano, 3 inch minimum account condition” or “U.S. No. 1 Medium 

account size.”

The minimum size specified in connection with the grade is 1-1/2 inches in diameter for 

Northern (Other Than) and BGG onions, and 1-3/4 inches in diameter for Creole onions; 

however, greater or lesser minimums may be specified to qualify the grade. When a 

larger or smaller minimum is specified, report it in the “Grade” statement. Example: 

“U.S. No. 1, 1-1/4 inch minimum” or “U.S. No. 1 Granex-Grano, 1 inch minimum.”

No maximum size is required by the grades; however, the applicant may specify a 

maximum size. When a maximum size is specified, indicate it in connection with the 

grade. Example: “U.S. No. 1, 3 inch maximum” or “U.S. No. 1 Granex-Grano, 5 inch 

maximum.”

NORTHERN (OTHER THAN) ONIONS:

When a lot of yellow, brown, or red Northern (Other Than) onions certified on the basis 

of a U.S. No. 1 grade fails to contain the required average of 40% 2 inches in diameter 

and larger (30% for white onions or other specified average), report it as failing to grade. 

Example: “Fails to grade U.S. No. 1 account averaging less than 40% 2 inches in 

diameter and larger onions.”

When the percentage of yellow, brown, or red onions 2 inches in diameter and larger in 

individual containers is irregular and any container is found to be more than 25% below 

the required average of 40% of 2 inches and larger (30% for white onions or other 

specified average), the “Grade” statement must be qualified to indicate this variation. 

For example, “Fails to grade U.S. No. 1 account less than the required percentage of 2 

inches and larger in few samples.”

BGG ONIONS:

When a lot of yellow, brown, or red BGG onions certified on the basis of U.S. No. 1 fails 

to contain the average 60% 2 inches or larger, report it as failing to grade. For example, 

“Fails to grade U.S. No. 1 Granex-Grano account averaging less than 60% 2 inches in 

diameter and larger onions.”
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28

When the percentage of yellow, brown or red onions 2 inches in diameter and larger in 

individual containers is irregular and any container is found to be more than one-half of 

the percentage below the required average of 60% of 2 inches and larger, the “Grade”

statement must be qualified to indicate this variation. Example: “Fails to grade 

U.S. No. 1 Granex-Grano account less than the required percentage of 2 inches and 

larger in few samples” or “U.S. No. 1 Granex-Grano, 60% 2 inches and larger.”

PERCENTAGE OF ONIONS SPECIFIED

When a percentage of onions are specified to be of a certain size or larger, the 

determination of how many percentage points below the specified tolerance that the 

individual sample can be, is made using the size of the container for a reference.

When a minimum size smaller than 1-1/2 inches is specified, the requirement as to the 

percentage of 2 inches or larger does not apply unless the applicant requests it.

NORTHERN (OTHER THAN):

The U.S. No. 1 grade requires a 1-1/2 inch minimum (unless otherwise specified) with at 

least 40% 2 inches or larger for yellow, brown, and red onions, and 30% 2 inches or 

larger for white onions. However, for packages containing more than 10 pounds, 

individual samples may have as much as 25 percentage points less than the specified 

percentage of 2 inches or larger in diameter. Individual packages containing 10 pounds 

or less will have no requirements as to the percentage of 2 inches or larger in diameter.

Depending on the size of the package, apply the requirement to the sample. For 

example: A lot of yellow onions in 50 pound sacks cannot be reported as an unqualified 

U.S. No. 1 if any sample contains less than 15% 2 inches or larger, regardless of the 

average. However, if this same example was in 3 pound consumer bags within master 

containers, the 20 pound sample could contain 0% 2 inches or larger and still meet an 

unqualified U.S. No. 1 grade, provided that the average for the lot was at least 40%.

When onions are inspected on the basis of a minimum diameter smaller than 1-1/2 

inches, and a percentage of 2 inches or larger is specified, the percentage point 

variation below the specified percentage of 2 inches or larger applies. For example: A 

lot of 50 pound sacks were sold as U.S. No. 1, 1-1/4 inch minimum with 50% 2 inches 

or larger, no individual sample could contain less than 25% 2 inches or larger. 

However, if this same lot was 3 pound consumer units within master containers, the 

individual sample could have 0% 2 inches or larger, provided that the average for the lot 

was 50% 2 inches and larger.

Also, under the “unless otherwise specified” clause, greater amounts of 2 inches or 

larger may be specified. For example: “U.S. No. 1, 60% 2 inches or larger.” In this 

example no sample may go below 35% 2 inches or larger, unless they are in individual 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

29

packages of 10 pounds or less. Individual samples could then have 0% 2 inches or 

larger, provided that the average for the lot was 60% 2 inches or larger.

When stating the average percentage of 2 inches or larger in diameter, report the exact 

percent when requested by the applicant, otherwise report that the requirements were 

met. For example: “over 40% 2 inches in diameter and larger.” Be sure to keep exact 

percentages on the notesheet. For example, if notes show an average of 77% 2 inches 

or larger in diameter, report “Average 77% 2 inches or larger in diameter.” When a 

percentage of 2 inches or larger is less than the 40% required by the U.S. No. 1 grade, 

report the range as well as the average percentage. Show the range regardless of the 

average percentage if any samples fall more than 25 percentage points below the 

average percentage of 2 inches and larger in diameter.

U.S. Commercial and U.S. No. 2 grades require the same minimum diameter as U.S. 

No. 1, but do not require a percentage 2 inches in diameter or larger. Therefore, when 

a percentage of 2 inches or larger is specified by the applicant in connection with these 

grades, there is no limit as to how much individual samples may fall below the 

percentage of 2 inches or larger; because the 25 percentage points limitation does not 

apply to these lower grades.

BGG:

Unless otherwise specified, onions will not be less than 1-1/2 inches in diameter, with at 

least 60% 2 inches or larger. However, individual samples may have not less than onehalf of the percentage specified of 2 inches or larger in diameter, except for individual 

packages containing 10 pounds or less shall have no requirement as to percentage of 2 

inches or larger in diameter. Therefore, refer to the size of the package to determine 

whether to apply the one-half of the percentage specified (for packages containing more 

than 10 pounds) or no requirement (for packages containing 10 pounds or less).

Once that has been determined, apply the requirement to the sample. For example, a 

lot of yellow onions in 50 pound sacks cannot be reported as an unqualified U.S. No. 1 if 

any package contains less than 30% 2 inches or larger, regardless of the average. 

However, if this same example was in 3 pound consumer bags within master 

containers, the 20 pound sample could contain 0% 2 inches or larger and still meet an 

unqualified U.S. No. 1 grade, provided that the average for the lot was at least 60%.

When onions are inspected on the basis of a minimum smaller than 1-1/2 inches, and a 

percentage of 2 inches or larger is specified, apply the percentage point variation below 

the specified percentage of 2 inches or larger. For example, a lot of 50 pound sacks 

were sold as U.S. No. 1, 1-1/4 inch minimum with 40% 2 inches or larger, no individual 

container could contain less than 20% 2 inches or larger. However, if the same lot was 

3 pound consumer units within master containers, the individual sample could have 0% 

2 inches or larger, provided that the average for the lot was 50% 2 inches or larger.
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Also, under the “unless otherwise specified” clause, greater amounts of 2 inches or 

larger may be specified. For example: “U.S. No. 1, 70% 2 inches or larger.” In this 

example no sample may go below 35% 2 inches or larger, unless they are in individual 

packages of 10 pounds or less. Individual samples could then have 0% 2 inches or 

larger, provided that the average for the lot was 70% 2 inches or larger.

When stating the average percentage of 2 inches or larger in diameter, report the exact 

percent when specifically requested by the applicant, otherwise simply report that the 

requirements were met. For example: “over 60% 2 inches in diameter and larger.” Be 

sure to keep exact percentages on the notesheet. For example, if notes show an 

average of 77% 2 inches or larger in diameter, report “Average 77% 2 inches or larger 

in diameter.” When a percentage of 2 inches or larger is less than the 60%, report the 

range as well as the average percentage.

Show the range regardless of the average percentage if any samples fall below the onehalf of the percentage specified average percentage of 2 inches and larger in diameter.

U.S. Combination and U.S. No. 2 grades have the same size requirements as the U.S. 

No. 1 grade.

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.

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

depending on the circumstances.

NOTE: Unless specified, scoring guides for surface areas based on an onion 3 inches 

in diameter. Allow corresponding larger or smaller areas on larger or smaller onions. 

BLACK MOLD BETWEEN THE SCALES (C)

The indications of this disease are the presence of black, powdery spore masses of the 

fungus between the outer fleshy scale and the adjacent papery scale or between the 

layers of papery scales. The spore masses are usually heaviest around the neck of the 

onion and have a tendency to follow the veins down the sides. On onions with thin or 
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31

light papery scales these spore masses are usually visible through the scales. Onions 

that have black mold between the scales are very susceptible to Black Mold Rot.

Scoring Guide

Damage: When the aggregate area of a circle exceeds 3/4 inch in diameter.

Serious damage: When the aggregate area of a circle exceeds 1-1/4 inches in 

diameter.

NOTE: At shipping point, when the spores are wet or damp and the adjacent scales are 

moist and slick, but decay is not yet present, score any amount.

BOTTLENECKS (Q)

A bottleneck is not necessarily misshapen or elongated. Whether or not an onion is a 

bottleneck is not determined by its shape, but by the fact that it has an abnormally thick 

neck in proportion to the size of the bulb.

NORTHERN (OTHER THAN) ONIONS

Scoring Guide

Damage: Free from defect in the U.S. No. 1 and U.S. Commercial grades. Refer to 

Photo No. 15 which illustrates bottlenecks or “thick-necked” Northern onions.

Serious damage: Never score bottlenecks as serious damage or score against the 

U.S. No. 2 grade.

BGG AND CREOLE ONIONS

Scoring Guide

Serious damage: Free from defect in the U.S. No.1 and U.S. No. 2 grades. Score 

when the appearance of the onion is worse than the onion in the lower right corner of 

Photo No. 15 for Northern onions.

Visual Aids: Refer to Onion Photo No. 15.
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BRUISING (C)

Bruising in onions has increased with the use of mechanical harvesters and with 

storage handled in large tote bins. Record on the notesheet and certificate a pattern, if 

any, to the bruising in the lot, a description of bruised onions, and the location in the 

pack and load.

For purposes of clarification, bruising is classified into four categories: Impact Bruises, 

Impact Bruises Causing Broken Scales, Gouges, and Pressure Bruises.

NOTE: On the notesheet and certificate, simply report the defect as “Bruising.”

IMPACT BRUISES:

Impact bruises soften an area several scales deep but do not break the fleshy scales. 

The affected area may also have a watersoaked translucent appearance.

Scoring Guide

Damage: When more than 2 fleshy scales are definitely soft and the aggregate area 

affected exceeds 5% of the surface.

Serious damage: When more than 4 fleshy scales are soft and the aggregate area 

exceeds 10% of the surface.

IMPACT BRUISES CAUSING BROKEN SCALES

These bruises soften an area several scales deep but do break the fleshy scales. 

Again, the affected area may have a watersoaked translucent appearance.

Scoring Guide

Damage: When any bruise breaks 1 fleshy scale.

Serious damage: When any bruise breaks 2 or more fleshy scales.

GOUGES

Scoring Guide

Damage: When the removal of a portion of one fleshy scale materially injures the 

appearance.

Serious damage: When such injury penetrates into the second fleshy scale.
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PRESSURE BRUISES

Compression in storage or transit and lack of firmness may cause flattened areas which 

may affect the shape of the onion. However, many times these onions will “puff”

outward if held a few days and return to near normal shape. Such onions will generally 

be classified as fairly firm and not scored. Unless materially affecting the appearance 

(shape) of the onion, do not score but describe and report as not affecting grade in the 

“Remarks” or “Other” sections.

CLOSELY TRIMMED NECKS (Q)

The practice of trimming the necks to look for neck decay during the packing process is 

very prevalent. However, it is possible that in doing this the onions may be damaged.

Scoring Guide

Damage: When a cut, resulting from a closely trimmed neck, exceeds the area of a

circle 3/4 inch in diameter. The depth of the cut cannot be below the natural attachment 

of the neck to the bulb. If so, score as damage regardless of the area affected.

Serious damage: When seriously detracting from the appearance.

CRACKED FLESHY SCALES (Q)

Do not confuse with cracked scales caused by bruising. Bruised scales that are 

cracked will also be softened and may have a watersoaked translucent appearance. 

Cracked fleshy scales will not be softened nor have a fresh appearance.

Scoring Guide

Damage: When one or more of the fleshy scales of an onion are cracked or when 

affecting an onion to the same degree or worse than Photo No. 14.

Serious damage: When seriously affecting the appearance of the onion.

Visual Aids: Refer to Onion Photo No. 14.

CRACKED PAPERY SCALE (Q)

Cracked, thin papery skins are not a scorable defect unless there is an excessive 

amount which exceeds the lot allowance. When the lot allowance is not exceeded, 

cracked papery scales may be described and reported in the “Remarks” or “Other”

sections. For example, “10% of onions in the lot affected by cracked papery scales, not 

affecting grade, reported at applicant’s request.” When the lot allowance is exceeded, 

the lot is considered damaged (materially detracting from the appearance of the lot).
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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Scoring Guide

Damage: When more than 20% of the onions in a lot are affected to the same degree 

or worse than Photo No. 14.

Serious damage: Never score cracked papery scales as serious damage.

Visual Aids: Refer to Onion Photo No. 14.

CUTS/MECHANICAL DAMAGE (Q)

Cuts may be caused by mechanical means, or during the harvesting, packing or 

handling methods of the onions. Superficial cuts which do not affect more than one 

fleshy scale and which do not materially affect the appearance of the onions shall not be 

scored as damage.

Scoring Guide

Damage: When extending deeper than one fleshy scale, or when superficial cuts 

affecting only one scale exceed 3/4 inch in length.

Serious damage: When extending deeper than two fleshy scales, or when seriously 

affecting the appearance of the onion (more than 1-1/2 inches in length).

DIRT/CLEAN (Q)

Use the following terms when describing freedom from dirt on onions:

Clean: The onion is practically free from dirt or foreign material.

Fairly clean: There is some dirt or foreign material but only enough to slightly affect the 

appearance of the onion.

Slightly dirty: There is considerable dirt or foreign material but not sufficient to 

materially affect the appearance of the onion.

Dirty: Dirt affects the individual onion to the same degree as appreciably stained. 

Refer to Photos C-10 and ONS-CP-10A for appreciably stained onions.

Badly-caked: Dirt affects the individual onion to the same degree as badly stained. 

Refer to Photo C-11 for badly stained onions.

Report percentages of dirt/cleanness on the certificate only when the lot is damaged (lot 

allowances exceeded) or when requested by the applicant when the lot is not damaged.
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When not exceeding the lot allowances and requested by the applicant, report 

dirt/cleanness in the “Other” or “Remarks” sections, using the general quantity terms, 

unless the applicant requests percentages. For example, on BGG white onions: 

“Mostly fairly clean, some slightly dirty, including a few dirty, not affecting grade, 

reported at applicant's request.” When percentages are requested, the same statement 

could read: “80% fairly clean, 15% slightly dirty, including 5% dirty, not affecting grade, 

percentages reported at applicant’s request.”

Dirt/cleanness and staining/brightness are closely related. When reporting the overall 

appearance of the lot, cleanness and brightness may complement each other. For 

example, “Mostly fairly clean and fairly bright, some slightly dirty and slightly stained.” A 

lot that is appreciably to badly stained may be clean or fairly clean; or a lot that is dirty 

may be bright or fairly bright. However, statements combining the factors such as 

“Mostly fairly clean, some slightly stained” are incorrect.

NORTHERN (OTHER THAN) AND BGG ONIONS

The U.S. No. 1 grade contains a requirement that onions must be free from damage by 

dirt. The U.S. Commercial and U.S. No. 2 grades contain requirements that onions 

must be free from serious damage by dirt.

Scoring Guide

Damage: When dirt exceeds the amount shown in Photo C-10 or ONS-CP-10A, the 

individual onion is damaged and scored as dirty. The lot is damaged when the average 

for the lot of dirty onions exceeds 20% for yellow, brown, or red onions, or more than 

15% for white onions.

Serious damage: When dirt exceeds the amount shown in Photo C-11, the individual

onion is seriously damaged and scored as badly caked. The lot is seriously damaged 

when the average for the lot exceeds 25% badly caked onions for all colors.

CREOLE ONIONS

The Creole onion standards state that the U.S. No. 1 grade must be free from damage 

by dirt. The U.S. No. 2 grade must be free from serious damage by dirt.

Scoring Guide

Damage: When dirt exceeds the amount shown on onion Photo C-10 or ONS-CP-10A, 

the individual onion is damaged and scored as dirty. The lot is damaged by dirt when 

the following three factors are met:

• The lot averages at least 15% dirty onions; plus,
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• The lot averages at least 5% onions badly caked with dirt; plus,

• Most of the remainder of the lot has dirt on onions that is almost scorable.

If the lot contains slightly more than 20% of dirty onions and most of the remainder of 

the lot has very little dirt, the lot is not considered damaged.

Serious damage: When dirt exceeds the amount shown on onion Photo C-11, the 

individual onion is seriously damaged and scored as badly caked. The lot is seriously 

damaged when the average for the lot exceeds 10% badly caked onions for all colors.

Visual Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10A.

DRY ROOTS (Q)

Dry roots are old and dead, and occasionally are abnormally long, thick, and heavy. 

Unlike new root growth, they are not fresh and turgid.

NORTHERN (OTHER THAN) ONIONS

The U.S. No. 1 and U.S. Commercial grades must be free from damage by dry roots. 

The Other Than standards have a 20% lot allowance for dry roots.

Scoring Guide

Damage: When more than 20% of the onions in a lot have practically all (96% or more)

of the roots 2 inches or more in length. This applies to individual roots and not the root 

system. For example, the root system (the base of the onion to the longest root) may 

be over 2 inches in length, but only a few (10%) of the individual roots are over 2 inches 

in length. In this case, the onion would not be scored.

Serious damage: Never score dry roots as serious damage in Northern (Other Than)

onions.

BGG AND CREOLE ONIONS

The U.S. No. 1 grade requires that individual onions must be free from damage by dry 

roots. There are no requirements for the U.S. No. 2 grade. However, the onions may 

be scored as serious damage when seriously detracting from the appearance. Score 

dry roots against the total tolerance for the grade.

Scoring Guide

Damage: When practically all (96% or more) of the roots on an individual onion have a 

length of 2 inches or more. This applies to individual roots and not the entire root 
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37

system. For example, the entire root system may be over 2 inches in length, but only 

75% (most) of the individual roots are over 2 inches in length. In this case, the onion 

would not be scored.

Serious damage: When seriously detracting from the appearance.

Visual Aids: Refer to Onion Photo No. 1.

DRY SUNKEN AREAS (Q OR C)

Hail can injure the exposed portion of the bulb causing dry sunken areas. High 

temperature can also cause dry sunken areas. This injury takes place at harvest time 

when hail or clods of dirt injure the bulbs, or the bulbs are exposed to the heat and 

bright sunlight. The injury is most common in midseason onions. The tissues of the 

exposed area of the onion are killed and become soft and slippery. Later, when 

temperatures are reduced and the onions are exposed to the air, the damaged or 

scalded tissue loses moisture rapidly by evaporation so that sunken, leather-like areas 

are produced, which are usually bleached almost white. Dry sunken areas are entry 

ways for decay during transit, marketing, or storage.

NOTE: In the Creole onion standards dry sunken areas are referred to as sunscald. 

The term “sunscald” was also used for dry sunken areas in Northern (Other Than) and 

BGG onions prior to 1995. For uniformity, report sunscald as “Dry sunken areas.”

REPORT AS A CONDITION FACTOR

• When BGG and Creole onions are shipped without being stored; this is generally 

the case (see exception below under “Report as a quality factor”).

• When Northern (Other Than) onions are shipped without being stored. Northern

onions are considered as “non-storage” onions until October 31 of the year of 

production.

• When onions are imported.

REPORT AS A QUALITY FACTOR

• When BGG and Creole onions are stored. However, BGG and Creole onions are 

generally not stored, except when shipped from the Vidalia, GA area after July 1

each season.

• When Northern (Other Than) onions are stored. Northern onions are considered 

“storage” onions from November 1 until the end of the crop year.
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NORTHERN (OTHER THAN) AND BGG ONIONS

All grades of Northern (Other Than) and BGG onions, except the U.S. No. 2 grade, 

require onions be free of damage by dry sunken areas. The U.S. No. 2 grade for 

Northern (Other Than) and BGG onions require onions be free of serious damage by 

dry sunken areas.

Scoring Guide

Damage: Bulbs not having affected area covered with outer papery scales: When 

exceeding the equivalent to that of a circle 1/2 inch in diameter on an onion 2-3/4 inches 

in diameter (correspondingly lesser or greater areas on smaller or larger onions). Bulbs 

having affected area covered with outer papery scales: When exceeding the equivalent 

to that of a circle 3/4 inch in diameter on an onion 2-3/4 inches in diameter

(correspondingly lesser or greater areas on smaller or larger onions).

Serious damage: When extending deeper than one fleshy scale, or when affecting an 

area equivalent to that of a circle 1 inch in diameter on an onion 2-3/4 inches in 

diameter (correspondingly lesser or greater areas on smaller or larger onions).

CREOLE ONIONS

All grades of Creole onions require onions be free from damage by sunscald (dry 

sunken areas).

Scoring Guide

Damage: When the onion is not dry and well cured, score any amount of sunscald (dry 

sunken areas) against the total tolerance in all grades, and report as “Dry sunken 

areas.” When the onion is dry and well cured, score sunscald (dry sunken areas) when 

materially affecting the appearance of the onion against the total tolerance in all grades,

and report as “Dry sunken areas.”

Serious damage: Never score sunscald (dry sunken areas) as serious damage in 

Creole onions.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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EXCESSIVE TOPS (Q)

The U.S. No. 1 and U.S. Commercial grades for Northern (Other Than) and BGG 

onions must be free from damage by excessive tops. This term applies to long dry tops 

which have not been detached from the onions. When the 30% lot allowance is 

exceeded, the lot is considered damaged.

Scoring Guide

Damage: When more than 30% of the onions in a lot have tops 3 inches or more in 

length. Creole onions do not have a lot allowance on excessive tops; therefore, 

excessive tops do not affect the grade. At applicant’s request, report excessive tops on 

Creole onions when having a length of 3 inches or more in the “Other” or “Remarks”

sections.

Serious Damage: Never score excessive tops as serious damage.

FREEZING (C)

SHIPPING POINT

Onions will be considered frozen when ice crystals are present. Score frozen onions 

against all grades, and describe the number of scales affected.

When ice crystals are not present, score based on the appearance of the onions at the 

time of inspection. For example, if the onions are translucent and watersoaked in 

appearance, score as “Translucent scales” or “Watery scales,” using the scoring 

guidelines defined in the standards. However, if the scales are decayed, score as 

decay (see Watery Scales and Translucent Scales section).

MARKET

When ice crystals are present or if there is a pattern in the load that is indicative that the 

onions were frozen in transit, report according to instructions found in the General 

Shipping Point Manual and General Market Manual indicating the extent of the freezing 

injury in the load, in the container, and the individual specimen affected. If there are no 

ice crystals present and no pattern in the load, score as “Watery scales” or “Translucent 

scales,” using the scoring guidelines defined in the standards (see Watery Scales and 

Translucent Scales section).

When the onions are not on the trailer, but ice crystals are present or there is a pattern 

in the package indicative of freezing, report according to instructions found in the 

General Shipping Point Manual and General Market Manual indicating the extent of the 

freezing injury. If there is no pattern or no ice crystals present, score as “Watery scales”
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

40

or “Translucent scales,” using the scoring guidelines defined in the standards (see 

Watery Scales and Translucent Scales section).

INSECTS OR INSECT DAMAGE (Q OR C)

INSECTS

If insects, such as aphids or thrips, are discovered during the process of inspection, do 

not peel scales to search for them.

At market, if the insects are live or there is evidence of fresh frass that occurred during 

transit, treat as a condition factor. If the insects are dead or the insect damage is old, 

treat as a quality factor. If both live and dead insects are present, treat as a condition

factor.

Scoring Guide

Damage: When more than 5 insects are present.

Serious damage: When more than 15 insects are present.

INSECT DAMAGE

Report all types of injury caused by worms or insects as “Insect damage” when severe 

enough to score against the grade.

When injury caused by the Onion Maggot is found, it is usually necessary to cut to 

determine the extent of the injury since decay and severe tunneling are frequently found 

in connection with a small entry hole. Do not score small worm holes in or around the 

base of the onions as severely as those affecting the side and fleshy scales.

Scoring Guide

Damage: When materially affecting the appearance of the onion, or worm holes 

penetrate more than one or two fleshy outer scales, depending on the size of the hole.

Serious damage: When seriously detracting from the appearance of the onion.

INTERNAL PAPERY SCALES (Q)

Occasionally lots of onions will have light brown papery scales between adjacent inner 

fleshy scales (and/or discolored scales in the process of drying), extending into the bulb 

from the neck.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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To determine if onions are damaged by internal papery scales, cut the neck of the onion 

as close as possible to the point of attachment.

Scoring Guide

Damage: When the papery scale extends into the onion more than 1/2 inch on onions 

1/2 to 2 inches; more than 3/4 inch on onions 2 to 3 inches; and more than 1 inch on 

onions 3 inches and larger in diameter.

Serious damage: When the internal papery scales seriously detract from the 

appearance.

LOOSE SKINS OR CHAFF (Q)

In most shipments loose skins are of no commercial importance, and are an indication 

that the stock is mature and well cured. Unless the amount is excessive and the 

general appearance of the lot is appreciably affected, do not report.

When this allowance is exceeded, consider the lot as damaged and report as follows: 

“Lot contains excessive loose skins which damage the general appearance of the lot.”

This factor does not affect BGG and Creole type onions. They peel naturally with curing 

and handling. If requested, report as not affecting grade.

NORTHERN (OTHER THAN) ONIONS

Scoring Guide 

Damage: When more than 10% of the containers in a lot have more than 8 ounces of 

loose skin per container.

Serious damage: Loose skin or chaff is not scored as serious damage in Northern 

(Other Than) onions.

MATURITY (Q), CURING/DRYNESS (C), AND FIRMNESS (C)

Curing (dryness) and firmness interrelate with and help define maturity for each onion 

type.

CURING/DRYNESS (C)

Northern (Other Than) onions must be well cured and U.S. No. 1 BGG onions must be 

fairly well cured. Curing is the drying process which occurs in the field, open sheds, or 

in climate controlled facilities before or in storage. In many cases, particularly in the 

early fall, the onions may be slightly damp, have outer skins adhering closely to the bulb 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

42

and an unusual amount of moisture present in the neck. Such onions may properly be 

certified as “Mid-season” without reference to dryness or curing. It is generally 

recognized that poorly cured onions may dry out under proper storage.

FIRMNESS (C)

The U.S. No. 1 grades for Northern (Other Than) and BGG requires that the onions 

must be “fairly firm.” U.S. No. 1 Creole onions are required to be “mature,” a stage of 

development at which the onions are firm, not becoming soft or spongy. The U.S. 

Commercial grade for Northern (Other Than) onions and U.S. No. 2 grades for Northern

and BGG onions also specify that onions must not be soft or spongy. There are no 

requirements for U.S. No. 2 Creole onions. Use the following terms when describing 

firmness:

Firm: The onion does not yield slightly to moderate pressure.

Fairly firm: The onion may yield slightly to moderate pressure but is not appreciably 

soft or spongy.

Soft and spongy: The onion gives readily to slight pressure.

Scoring Guide

Always serious damage: When mature onions lack firmness due to freezing injury, 

sprouts, age or other condition factors, report as “Soft and spongy” and score as serious 

damage. When onions lack firmness due to maturity (quality), report as “Immature” and 

score as serious damage.

MATURITY (Q)

When onions are not mature, they are immature lacking firmness and yielding readily to 

slight pressure. The outer scales may be somewhat wrinkled, and in pronounced cases 

they may be stripped off easily by pressure of the thumb. Such onions are usually dull 

in color. When reporting immature onions, give a further description such as “Onions 

immature, generally very spongy with outer scales slightly wrinkled.”

NOTE: Do not confuse immaturity with the slippery condition usually indicating the early 

stages of Bacterial Soft Rot, which often occurs as a result of the onions being

overheated.

Northern (Other Than) Onions

The U.S. No. 1, U.S. Commercial and U.S. No. 2 grades require that Northern (Other 

Than) onions must be mature.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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§51.2841 Mature...means well cured. Midseason onions which are not 

customarily held in storage shall be considered mature when harvested in 

accordance with good commercial practice at a stage which will not result in the 

onions becoming soft or spongy.

Northern (Other Than) onions will ordinarily be considered “mature” if the tops have 

dried back and the outer scales are thin and papery. At market, curing, dryness, and 

firmness are considered as condition factors.

The definition for “mature” makes an exception for “mid-season” onions. Mid-season 

onions are those that are harvested during the summer for immediate shipment and 

consumption in only a fairly well cured state.

Always include the term “mid-season” in the “Grade” statement (e.g., “U.S. No. 1, Midseason onions”) except when the onions are mature and well cured. If the onions are 

mature and well cured (the usual case during latter portions of early onion harvesting), 

then make no reference in the “Grade” statement as to the onions being “mid-season.”

BGG Onions

The U.S. No. 1 grade requires that BGG onions must be mature.

§51.3203 Mature...the onion is fairly well cured, and at least fairly firm.

If the onions make a dry, crackling sound, this is a good indication that they are mature, 

dry, and well cured. In some cases, freshly harvested onions may not show these 

indications, yet still may be mature but only fairly well cured.

The U.S. No. 2 grade requires that onions not be soft and spongy.

Creole onions

The U.S. No. 1 grade requires that onions must be mature.

§51.3962 Mature...having reached a stage of development at which the onions are 

firm, not becoming soft or spongy.

There are no maturity requirements for U.S. No. 2 Creole onions.

All Onion Types

Scoring Guide

Always serious damage: When not meeting the requirements of mature, report as 

“Immature” and score as serious damage.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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MOISTURE-WET (C)

Even though onions may have been properly cured and even have become dry, they

may absorb moisture during storage or in transit under humid conditions. Onions taken 

from cool storage into warm, humid outside air, or when unloaded from refrigerated cars 

or trailers during hot humid weather or in the rain, may result in onions becoming wet.

Use the following terms when reporting moisture:

Dry: No Moisture.

Fairly dry: Slightly moist.

Damp: Moist but not dripping.

Wet: Dripping with moisture.

Do not score onions that are only damp due to condensation, rain, or lack of maturity. 

Onions must be dripping wet before they can be scored.

Scoring Guide

Damage: When more than 20% of the onions in a lot are dripping with moisture the lot 

allowance is exceeded and the lot is considered damaged. Report the percentage 

(when exceeding 20%) as a condition factor in the “Average Defects” section. For 

example, “Dripping wet onions (15 to 60%).” An example grade statement would be, 

“Fails to grade U.S. No. 1 account condition (wet onions).”

Serious damage: Never score a “wet” lot as serious damage.

At applicant’s request, when the lot is not damaged by moisture, describe the wetness 

in general terms in the “Other” or “Remarks” sections. For example, “Most onions fairly 

dry, many damp, few wet, not affecting grade, reported at applicant’s request.”

NEW NECK GROWTH (C)

New neck growth is a continuation of the growth of the neck after harvesting and is 

either green or white in color. It usually occurs in “non-storage” onions that have been 

harvested a little too early. Score on the same basis as visible sprouts.

Scoring Guide

Damage: When any new neck growth is visible.

Serious damage: When any new neck growth is more than 1/2 inch in length.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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NEW ROOT GROWTH (C)

New roots are often found in shipments that have been in storage during late winter or 

spring. Slight new root growth does not affect grade and will not be mentioned on the 

certificate unless requested by the applicant; in which case it will be “reported at 

applicant's request, not affecting grade.”

Scoring Guide

Damage: When most (over 55%) of the new roots on the individual onion are 1 inch or 

more in length.

Serious damage: Never score new root growth serious damage.

NUMBER OF FLESHY SCALES

Report this factor only at applicant's request. If the applicant requests the number of 

fleshy scales, base the results on a ten pound cut sample.

The number of fleshy scales will be those outside a specified center diameter.

Report the percentage of fleshy scales in the “cut sample” in the “Other” section on 

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

certificates. For example, “7 to 12, average 9 fleshy scales per onion.” On both 

shipping point and market certificates, state in the “Remarks” section that “Range and 

average number of fleshy scales outside a ___ [e.g., “3/4”] inch diameter [or “from the 

heart of the onion”], were determined and reported at applicant’s request, not affecting 

grade.”

NUMBER OF HEARTS

“Single hearts” consist of concentric layers of fleshy scales from the outermost fleshy 

scale to a singular center of the onion. Onions with more than one center or heart are

referred to as “multiple heart” onions.

Report this factor only at applicant's request. Base the results on a ten pound cut 

sample and determine the percentages of single and/or multiple hearts based on a 

specified diameter center of the onions. Report the percentages of single and/or 

multiple hearts in the “cut sample” in the “Other” section on market certificates and in 

the “Description of Product” section on shipping point certificates.

For example, “65% single hearts and 35% multiple hearts.” On both shipping point and 

market certificates, state in the REMARKS section that “Percentages of multiple hearts 

inside a ___ [e.g., “1-1/2”] inch center diameter were determined and reported at 

applicant's request, not affecting grade.”
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PEELERS (Q)

Peelers are only defects on Northern (Other Than) onions and are scored against a 

separate 10% tolerance provided for them in the U.S. No. 1 grade. There are no 

additional tolerances for peelers in the U.S. Commercial or U.S. No. 2 grades. When 

determining the percentage of U.S. No. 1 quality, the percentage of all peelers must be 

added to the percentage of other grade defects and off-size.

Do not confuse peelers with onions that have the papery outer scales cracked, but still 

attached. As long as the outer papery skin is present on at least one-half of the onion, 

even though it is loose, it cannot be scored as a peeler. Keep in mind that the thin 

papery skin may be tight to the onion in the process of drying and as light as tissue 

paper, especially early in the season. If the outer skin is removed and it is obviously not 

an edible fleshy scale, then consider it a thin papery skin.

NORTHERN (OTHER THAN) ONIONS

Scoring Guide

Damage: When more than one-half of the thin papery skin is missing, leaving the 

underlying fleshy scale unprotected.

Serious damage: Never score peelers as serious damage in Northern (Other Than)

onions.

PINKISH-RED DISCOLORATION (Q)

This defect has generally affected white onions; but may affect yellow onions too. It 

appears as though the white onions have been rubbed against red onions and the red 

pigment has stained the outer papery scales of the onions. Some onions also appear 

as though the pinkish-red color is “bleeding” through the papery scales or a very faint, 

cloudy pink color.

The cause of this defect is unknown. Describe the defect as “Pinkish-Red 

Discoloration” and score it on the same basis as staining (see scoring guide below). Do 

not peel the onions in order to score them; base it on the appearance of the onion 

unless it is thought that the fleshy scales are affected. If the fleshy scales are affected, 

score the onion as dissimilar varietal characteristics. See Similar Varietal 

Characteristics/One Type section.

Describe pinkish-red discoloration using the following terms:

Slightly affected by pinkish-red discoloration: There is considerable discoloration 

but not sufficient in severity to affect the appearance of the individual onion.
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Appreciably affected by pinkish-red discoloration: There is sufficient discoloration 

to materially affect the appearance of the individual onion. Refer to Photos C-10 and 

ONS-CP-10A for appreciably stained onions.

Badly affected by pinkish-red discoloration: There is sufficient discoloration to 

seriously affect the appearance of the individual onion. Refer to Photo C-11 for badly 

stained onions.

Report percentages of pinkish-red discoloration on the certificate only when the lot is 

damaged (lot allowances exceeded) or when requested by the applicant when the lot is 

not damaged.

When not exceeding the lot allowances and requested by the applicant, report pinkishred discoloration in the “Other” or “Remarks” sections, using the general quantity terms, 

unless the applicant requests percentages. For example, on Northern (Other Than)

white onions: “Mostly slightly affected, some appreciably affected, including a few badly 

affected by pinkish-red discoloration, not affecting grade, reported at applicant's 

request.” When percentages are requested, the same statement could read: “83% 

slightly affected, 12% appreciably affected, including 5% badly affected by pinkish-red 

discoloration, not affecting grade, percentages reported at applicant’s request.”

NORTHERN (OTHER THAN) AND BGG ONIONS

Score pinkish-red discoloration on the basis of the individual onion. Even though not 

specifically mentioned in the standards, pinkish-red discoloration is included in “other 

means” within the definition of dirt or staining. Therefore, score and report pinkish-red 

discoloration on the same basis as damage by staining or dirt.

Scoring Guide

Damage: When exceeding the amount shown on Photo C-10 or ONS-CP-10A, the 

individual onion is damaged and scored as appreciably affected by pinkish-red 

discoloration. The lot is damaged when the average for the lot of appreciably affected 

onions exceeds 20% for yellow, brown, or red onions, or more than 15% for white 

onions.

Serious damage: When exceeding the amount shown on Photo C-11, the individual

onion is damaged and scored as badly affected by pinkish-red discoloration. The lot is 

seriously damaged when the average for the lot of badly affected onions exceeds 25% 

for all colors of onions.

Visual Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10-A.
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CREOLE ONIONS

The Creole onion standards state that the U.S. No. 1 grade must be free from damage 

by staining, dirt...or other means. The U.S. No. 2 grade must be free from serious 

damage by the same. As with Northern (Other Than) and BGG onions, dirt, staining, 

surface mold, pinkish-red discoloration, and silvery-white discoloration are closely 

related factors (all affect brightness). Therefore, for uniformity with Other Than and 

BGG onion standards, the scoring guide (allowance) for staining also applies to pinkishred discoloration (included in other means).

Scoring Guide

Damage: When exceeding the amount shown in Photo C-10 or ONS-CP-10A, the 

individual onion is damaged and scored as appreciably affected by pinkish-red 

discoloration.

The lot is damaged when the following three factors are met:

• The lot averages at least 15% onions appreciably affected by pinkish-red 

discoloration; plus,

• The lot averages at least 5% badly affected by pinkish-red discoloration; plus,

• Most of the pinkish-red discoloration in the lot is almost scorable, but not quite.

Or, the lot is damaged when the following two factors are met:

• The lot averages slightly over 20% onions appreciably affected by pinkish-red 

discoloration; plus,

• Most of the remainder of the lot has none or very little pinkish-red discoloration.

Serious damage: When exceeding the amount shown on Photo C-11, the individual 

onion is seriously damaged and scored as badly affected by pinkish-red discoloration. 

The lot is seriously damaged when the lot averages over 10% onions badly affected by 

pinkish-red discoloration.

Visual Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10A.

PURPLE BLOTCH (C)

Infection of onions with Purple Blotch may occur at harvest time, usually at the neck of 

the topped bulbs or through wounds elsewhere on the bulbs. These lesions are semiwatery at first, becoming papery as they dry. The color of the lesion is the most 

characteristic symptom. The fungus appears to secrete a pigment that diffuses through 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

49

the scale tissue in advance of the hyphae (thread-like filaments). These tissues are 

yellow at first, later becoming red, then brown, and finally almost black as the darkcolored hyphae fill the old parts of the lesions. Under humid conditions Purple Blotch 

may develop into Purple Blotch Rot. If the tissue of the onion brakes down and 

disintegrates readily when rubbed between the fingers, score Purple Blotch Rot as 

decay.

Purple Blotch will be judged on the basis of appearance of the individual onions. It is 

more conspicuous and therefore more objectionable on white onions than on yellow, red 

or, brown varieties.

Scoring Guide

Damage: When definite areas exceed an aggregate area of 1/2 inch in diameter on 

white onions, or when definite areas exceed an aggregate area of 3/4 inch in diameter 

on other varieties.

Serious damage: When seriously detracting from the appearance of the onion.

Visual Aids: Refer to ONS-IDENT-1 and ONS-IDENT-2.

SCALLIONS (Q)

Both bottlenecks and scallions have thick necks. Unlike bottlenecks, scallions have 

small and poorly developed bulbs.

NORTHERN (OTHER THAN ) ONIONS

Scoring Guide

Scallions are scored against the total tolerance in all grades of Northern onions.

BGG AND CREOLE ONIONS

Even though not mentioned in the BGG and Creole onion standards, apply the same 

scoring guide for Northern (Other Than) onions.

SEEDSTEMS (Q)

Transplanted onions are susceptible to seedstems during the latter part of their growth. 

When harvested, the seedstems are cut or broken off leaving thick, tough stems 

extending through the center of the onions.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

50

The U.S. No. 1 grade for all onions and the U.S. Commercial grade for Northern (Other 

Than) onions must be free from damage by seedstems. The U.S. No. 2 grade for all 

onions must be free from serious damage by seedstems.

Restore the roundness of the seedstem if it has become flattened and measure its 

diameter at shoulder level of the onion.

Scoring Guide

Damage: When tough or woody, or when more than 1/4 inch in diameter.

Serious damage: When more than 1/2 inch in diameter.

Visual Aids: Refer to Onion Photos No. 2 and No. 3.

SHAPE (Q)

Refer to Illustration 2: Onion Shapes for common BGG shapes (numbers 4, 6, 7, 8, and 

9). Numbers 1, 2, 3, and 5 illustrate common Northern (Other Than) shapes.

NORTHERN (OTHER THAN) ONIONS

The U.S. No. 1 grade requires onions to be “Fairly well shaped.” The U.S. Commercial 

grade requires onions to be “Not badly misshapen.” The U.S. No. 2 grade has no 

shape requirements. Describe Northern (Other Than) onions using the following terms:

Well shaped: Onions having a smooth uniform shape characteristic of the variety.

Fairly well shaped: Having the shape characteristic of the variety, but onions may be 

slightly off-type or slightly misshapen. Refer to Photos ONS-CP-3-A, No. 4 (onion C), 

No. 5, and No. 8 (onion A).

Misshapen: The onion’s appearance is materially affected. Refer to Photos ONS-CP3, No. 4 (onions A, B, & D), and No. 8 (onion B).

Badly misshapen: The onion’s appearance is seriously affected.

Some onions, especially Sweet Spanish onions have a tendency to be somewhat 

elongated. This elongated growth is mainly due to the seed. When such onions are 

encountered, they are considered to be fairly well shaped as long as the length is no 

more than twice as long as the diameter. For example, an onion that is 3 inches in 

diameter could be 6 inches in length.

Consider red torpedo-shaped onions fairly well shaped as long as the length is not more 

than three times the diameter.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

51

Scoring Guide

Damage: When not meeting the requirements of fairly well shaped, report as 

“Misshapen.”

Serious damage: When the onion’s appearance is seriously affected, report as “Badly 

misshapen.”

Visual Aids: Refer to Onion Photos ONS-CP-3, ONS-CP-3-A, No. 4, No. 5, and No. 8.

BGG ONIONS

In the U.S. No. 1 grade onions are required to be “Fairly well shaped.” There are no 

requirements for shape in the U.S. No. 2 grade. Describe BGG Onions using the 

following terms:

Well shaped: Onions having a smooth uniform shape characteristic of the variety.

Fairly well shaped: The onion shows the characteristic shape, not appreciably three, 

four, or five sided, thick necked or badly pinched. Refer to Photos No. 9 and No. 13.

Misshapen: The onion’s appearance is materially affected. Refer to Photo No. 7.

Since there are no requirements for the U.S. No. 2 grade, the shape of the onions may 

be described but not scored as a defect.

Score onions affected with abnormally thick necks and well developed bulbs (not fairly

well developed bulbs such as in “Bottlenecks”) as “Misshapen” under the appreciably 

thick neck requirement for fairly well formed. Refer to the thick necked onion in the 

lower left corner of Photo No. 15.

Scoring Guide

Damage: When not meeting the requirements of fairly well shaped, report as 

“Misshapen.”

Serious damage: Do not score serious damage for shape in BGG onions.

Visual Aids: Refer to Onion Photos No. 7, No. 9, No. 13, and No. 15 (lower left photo).

CREOLE ONIONS

In the U.S. No. 1 grade, onions are required to be “Fairly well shaped.” Unlike Northern 

(Other Than) and BGG onions, the U.S. No. 2 grade requires onions to be “Not badly 

misshapen.”
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

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Creole onions may be described using the following terms:

Well shaped: Onions having a smooth uniform shape characteristic of the variety.

Fairly well shaped: Having the characteristic shape, not thicknecked, lopsided or 

otherwise materially deformed, but not necessarily of either flat or globe type.

Misshapen: The onion’s appearance is materially affected. Refer to Photo No. 7.

Badly misshapen: The onion’s appearance is seriously affected.

Scoring Guide

Damage: When not meeting the requirements of fairly well shaped, report as 

“Misshapen.”

Serious damage: When the onion’s appearance is seriously affected, report as “Badly 

misshapen.”

Visual Aids: Refer to Onion Photo No. 7.

SILVERY-WHITE DISCOLORATION (Q)

This defect has generally affected red onions. It appears as though the red onions have 

lost their pigmentation, leaving a silvery-whitish discoloration which mostly occurs 

around the neck and sides of the onions. Some onions also show black pimply-like 

areas, and some onions may have a dry sunken appearance.

The cause is thought to be caused by feeding insects (thrips); however, it has not been 

confirmed by pathologists. Therefore, describe the defect as “Silvery-white 

discoloration” and score it on the same basis as staining (see scoring guide below). Do 

not peel the onions in order to score them; base it on the appearance of the onions.

NOTE: If the areas are dry and sunken, score and report as “Dry sunken areas” (see 

Dry Sunken Areas section for scoring guides).

Describe silvery-white discoloration using the following terms:

Slightly affected by silvery-white discoloration: There is considerable discoloration 

but not sufficient in severity to affect the appearance of the individual onion.

Appreciably affected by silvery-white discoloration: There is sufficient discoloration 

to materially affect the appearance of the individual onion. Refer to Photo C-10 or ONSCP-10A.
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

53

Badly affected by silvery-white discoloration: There is sufficient discoloration to 

seriously affect the appearance of the individual onion. Refer to Photo C-11.

Report percentages of silvery-white discoloration on the certificate only when the lot is 

damaged (lot allowances exceeded) or when requested by the applicant when the lot is 

not damaged.

When not exceeding the lot allowances and requested by the applicant, report silverywhite discoloration in the “Other” or “Remarks” sections, using the general quantity 

terms, unless the applicant requests percentages. 

For example, on Northern (Other Than) red onions: “Mostly slightly affected, some 

appreciably affected, including a few badly affected by silvery-white discoloration, not 

affecting grade, reported at applicant's request.” When percentages are requested the 

same statement could read: “75% slightly affected, 20% appreciably affected, including 

10% badly affected by silvery-white discoloration, not affecting grade, percentages 

reported at applicant’s request.”

NORTHERN (OTHER THAN) AND BGG ONIONS

Score silvery-white discoloration on the basis of the individual onion. Even though not 

specifically mentioned in the standards, silvery-white discoloration is included in “other 

means” within the definition of dirt or staining. Therefore, score and report silvery-white 

discoloration on onions on the same basis as “damage by staining or dirt.”

Scoring Guide

Damage: When exceeding the amount shown on Photo C-10 or ONS-CP-10A, the 

individual onion is damaged and scored as appreciably affected by silvery-white 

discoloration. The lot is damaged when the average for the lot of appreciably affected 

onions exceeds 20% for yellow, brown, or red onions, or more than 15% for white 

onions.

Serious damage: When exceeding the amount shown on Photo C-11, the individual 

onion is seriously damaged and scored as badly affected by silvery-white discoloration. 

The lot is seriously damaged when the average for the lot of badly affected onions

exceeds 25% for all colors of onions.

Visual Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10A.

CREOLE ONIONS

The Creole onion standards state that the U.S. No. 1 grade must be free from damage 

by staining, dirt...or other means. The U.S. No. 2 grade must be free from serious 

damage by the same. As with Northern (Other Than) and BGG onions, dirt, staining, 
Shipping Point and Market Inspection Instructions for Onions (Sept 2016)

54

surface mold, pinkish-red discoloration, and silvery-white discoloration are closely 

related factors (all affect brightness). Therefore, for uniformity with Other Than and 

BGG onion standards, the scoring guide (allowance) for staining also applies to silverywhite discoloration (included in other means).

Scoring Guide 

Damage: When exceeding the amount shown on Photo C-10 or ONS-CP-10A, the 

individual onion is considered materially detracting from the appearance and scored as 

damage.

The lot is damaged when the following three factors are met:

• The lot averages at least 15% onions appreciably affected by silvery-white 

discoloration; plus,

• The lot averages at least 5% badly affected by silvery-white discoloration; plus,

• Most of the silvery-white discoloration in the lot is almost scorable, but not quite.

Or, the lot is also damaged when the following two factors are met:

• The lot averages slightly over 20% onions appreciably affected by silvery-white 

discoloration; plus,

• Most of the remainder of the lot has none or very little silvery-white discoloration.

Serious damage: When exceeding the amount shown on Photo C-11, the individual 

onion is seriously damaged and scored as badly affected by silvery-white discoloration. 

The lot is seriously damaged when the average for the lot of badly affected onions

exceeds 10% for all colors of onions.

Visual Aids: Refer Onion Photo C-10, C-11, and ONS-CP-10A.

SIMILAR VARIETAL CHARACTERISTICS/ONE TYPE (Q)

Onions must be similar in color, shape, and character of growth when packed in the 

same container. For example, cannot mix Northern (Other Than) and BGG type onions 

in the same package. However, different colors of the same type may be comingled in 

the same container when designated as a mixed or specialty pack.

If a lot is specified as mixed color, and you find containers with contents that are not, 

separate these and inspect as a separate lot.
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NOTE: If a master container has an occasional unit that is not mixed color, ignore. For 

example: While inspecting samples consisting of 7 three pound units (21 pounds), you 

find a unit that is not mixed color. Do not separate the unit but include it in the sample.

If the product is not designated as a mixed color or specialty pack, or segregated into 

separate colors, then make a determination as to the “characteristic” color for the lot. 

Occasionally a lot of yellow or white onions will have some bulbs showing pink or 

reddish fleshy scales that may be due to reversion or varietal crossing. Score onions 

showing color(s) that are not characteristic for the lot as a quality defect against all 

grades and report as “Off-colored onions,” “Red onions in a white lot,” or whatever the 

case may be.

Off-color fleshy scales which are not characteristic for the variety are generally visible 

from the outside of the onion and are scored on sight. However, if upon the normal 

course of cutting the onions for other defects you discover inner scales that are not the 

characteristic color for the variety being inspected, score these onions as a quality 

defect and report as “Off-colored onions.”

If different types of onions are mixed (e.g., Northern and BGG type), report as 

“Dissimilar varietal characteristics.”

Scoring Guide

Score onions that fail to meet the requirements of similar varietal characteristics against 

the total tolerance in all grades.

When off-color affects the papery scales only, report and/or score it on the same basis 

as staining. See Staining/Brightness section.

SMUDGE (C)

Smudge attacks onions at the time of harvest and blemishes the scales. The fungus 

may continue to develop in transit and storage. Under very moist conditions the fungus 

not only causes blemishes but also may lead to deterioration of the outer scales.

Smudge is characterized by black blotches or aggregations of minute black or dark 

green dots on the outer scales. These dots are often arranged in concentric rings, 

though they may be grouped in other ways. In severe cases, the smudge spots are so 

extensive that the side of the onion appears smoked. Generally the lesions are on the 

outer scales, but they may be found on the inner scales. On fleshy scales the fungus 

produces sunken, yellowish spots which enlarge slowly. Smudge rarely occurs on 

yellow or red varieties, and then only on the uncolored portion of the outer scales at the 

neck. The disease occurs widely but only white varieties are seriously affected.
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Scoring Guide

When occurring as sunken spots, report as “Smudge” using the following guide.

Damage: Bulbs not having affected area covered with outer papery scales: When 

exceeding the equivalent to that of a circle 1/2 inch in diameter on an onion 2-3/4 inches 

in diameter (correspondingly lesser or greater areas on smaller or larger onions). Bulbs 

having affected area covered with outer papery scales: When exceeding the equivalent 

to that of a circle 3/4 inch in diameter on an onion 2-3/4 inches in diameter

(correspondingly lesser or greater areas on smaller or larger onions).

Serious damage: When extending deeper than one fleshy scale, or when affecting an 

area equivalent to that of a circle 1 inch in diameter on an onion 2-3/4 inches in 

diameter (correspondingly lesser or greater areas on smaller or larger onions).

When occurring similar to surface mold and staining, score on the same basis as 

surface mold and staining and report as “Slightly affected,” “Appreciably affected,” or 

“Badly affected by smudge.” See Surface Mold or Staining/Brightness sections.

SOUR SKIN (C)

This disease commonly attacks Northern (Other Than) onions, but may also attack BGG 

and Creole onions. It usually affects the outer fleshy scales of the bulb, although not 

necessarily the outermost one. Scales affected usually have a sour vinegar-like odor, 

are yellow to brown in color, and feel oily and slick to the touch.

Scoring Guide

Always serious damage: Score any amount against the total tolerance for all grades.

SPLITS AND DOUBLES (Q)

A split is distinguished by the fact that two or more distinct bulbs are only partially 

covered by an outer scale. A double is two or more bulbs joined only at the base.

SPLITS

Scoring Guide

Damage: When well cured onions are not practically covered by one outer scale, or 

when fairly well cured (not well cured) onions are not completely covered by one outer 

scale.

Serious damage: Never score splits as serious damage.
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Report split onions that are materially misshapen as “Splits” and not misshapen. Do not 

score splits against the U.S. Commercial for Northern (Other Than) onions and the U.S. 

No. 2 grades for Northern and BGG onions (see Shape section). Splits are scored as 

damage in the U.S. No. 2 grade for Creole onions.

DOUBLES

Scoring Guide

Damage: Free from defects in the U.S. No. 1 grade (all onions), U.S. Commercial 

grade (Northern (Other Than) only), and U.S. No. 2 grade (Creole only).

Serious damage: Never score doubles as serious damage or score against the U.S. 

No. 2 grade for Northern (Other Than) or BGG onions.

SPROUTS (C)

Onions that are affected by sprouting are generally onions that have been in storage.

VISIBLE/CONCEALED SPROUTS

Measure the length of a concealed sprout from its tip back to the point where the sprout 

emerges from the bulb into the neck. Do not consider the portion of the sprout that is 

within the bulb in the measurement. In addition, do not score concealed sprouts as 

serious damage.

When the percentage of sprouts exceeds 5%, it is necessary to show the length of the 

sprouts as well as indicate whether the sprouts are “visible,” “concealed in the neck” or 

both. Example: Sprouts range from 1/2 to 2-1/2, mostly 1 to 2 inches in length, mostly 

visible, some concealed in the neck.

Scoring Guide

Damage: When any sprout is visible, or when any concealed sprout is more than 3/4 of 

an inch in length on an onion 2 inches or larger in diameter, or proportionally shorter on 

smaller onions.

Serious damage: When any visible sprout is more than 1/2 inch in length.

INTERNAL SPROUTS

Occasionally, internal sprouts may be encountered when cutting onions to determine 

other defects. Internal sprouts grow from the center of the onion out into the fleshy 

scales and do not occur in the neck. In addition, an internal sprout must grow 
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58

perpendicular to the fleshy scales, which means it is actually penetrating or breaking 

through the fleshy scales.

Even though a sprout may emerge from the center of the onion and not the neck, if it is 

going parallel (going with the flow) with the fleshy scales, and not penetrating or 

breaking through them, it is not scorable. However, it can be reported in the “Other” or 

“Remarks” sections as not affecting grade. For example: “Most samples show some to 

few of onions having internal sprouts not penetrating fleshy scales, reported at 

applicant’s request, not affecting grade.”

Scoring Guide

Damage: When penetrating one fleshy scale.

Serious damage: When penetrating more than two fleshy scales.

STAINING/BRIGHTNESS (Q)

Brightness is closely related to staining. Consider the two together from the standpoint 

of the outer scale’s natural color, and the affect that staining, discoloration, adhering 

dirt, and foreign material have upon it. Furthermore, consider the inherent characteristic 

of the variety. Certain varieties by nature are not as bright as other varieties. When 

brightness is irregular, describe using general quantity terms such as “Mostly bright, 

some fairly bright.” Describe brightness and staining using the following terms:

Bright: The general appearance of the individual onion is bright.

Fairly bright: The individual onion has some slight staining or discoloration caused by 

weathering or other means.

Slightly stained: The individual onion has considerable staining or discoloration 

caused by weathering or other means but not sufficient in severity to score the onion 

against the grade.

Appreciably stained: There is sufficient staining or discoloration caused by 

weathering or other means to materially affect the appearance of the individual onion. 

Refer to Photos C-10 and ONS-CP-10A.

Badly stained: There is sufficient staining or discoloration caused by weathering or 

other means to seriously affect the appearance of the individual onion. Refer to Photo 

C-11.

Report percentages on the certificate only when the lot is damaged (lot allowances 

exceeded) or when requested by the applicant when the lot is not damaged.
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When not exceeding the lot allowances and requested by the applicant, report staining 

in the OTHER or REMARKS sections, using the general quantity terms, unless the 

applicant requests percentages. For example, on yellow onions: “Many slightly stained, 

some appreciably stained, including a few badly stained, not affecting grade, reported at 

applicant's request.” When percentages are requested the same statement could read: 

“32% slightly stained, 17% appreciably stained, including 7% badly stained, not 

affecting grade, percentages reported at applicant’s request.”

Dirt/cleanness and staining/brightness are closely related. When reporting the overall 

appearance of the lot, cleanness and brightness may complement each other. For 

example, “Generally fairly clean and fairly bright, few slightly dirty and slightly stained.” 

A lot that is appreciably to badly stained may be clean or fairly clean; or a lot that is dirty 

may be bright or fairly bright. However, statements combining the factors such as 

“Generally fairly clean, few slightly stained” are incorrect.

NORTHERN (OTHER THAN) AND BGG ONIONS

The U.S. No. 1 grade contains a requirement that onions must be “free from damage”

by staining. The U.S. Commercial and U.S. No. 2 grades contain requirements that 

onions must be “free from serious damage” by staining.

Scoring Guide

Damage: When staining exceeds the amount shown in Photo C-10 or ONS-CP-10A, 

the individual onion is damaged and scored as appreciably stained. The lot is damaged 

when the average for the lot of appreciably stained onions exceeds 20% for yellow, 

brown or red onions, or more than 15% for white onions.

Serious damage: When staining exceeds the amount shown in Photo C-11, the 

individual onion is seriously damaged and scored as badly stained. The lot is seriously 

damaged when the average for the lot of badly stained onions exceeds 25% for all 

colors of onions.

CREOLE ONIONS

The Creole onion standards state that the U.S. No. 1 grade must be free from damage 

by staining. The U.S. No. 2 grade must be free from serious damage by staining.

Scoring Guide

Damage: When staining exceeds the amount shown in Photo C-10 or ONS-CP-10A, 

the individual onion is considered materially detracting from the appearance and scored 

as damage.
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The lot is damaged by staining when the following three factors are met:

• The lot averages at least 15% appreciably stained onions; plus,

• The lot averages at least 5% badly stained onions; plus,

• Most of the remainder of the lot has onions having staining that is almost (but not 

quite) scorable.

If the lot contains slightly more than 20% of appreciably stained onions and most of the 

remainder of the lot has very little staining, do not consider the lot damaged.

Serious damage: When staining exceeds the amount shown in Photo C-11, the 

individual onion is considered seriously detracting from the appearance and scored as 

serious damage. The lot is seriously damaged when the average for the lot of badly 

stained onions exceeds 10% for all colors of onions.

Visual Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10A.

SUNBURN (Q)

Sunburn is a greenish discoloration caused by exposure to the sun without actually 

killing the tissues. Often yellow and white onions have a greenish cast on one side of 

the onion in the first fleshy outer scale. Also, green veining in white and yellow onions 

is common and characteristic. Since this is a natural condition, do not report as 

sunburn. Rough handling or thin skinned onions will usually result in a considerable 

amount of this greenish cast showing. In judging the amount of green color in a lot of 

onions, do not remove the outer scales.

NORTHERN (OTHER THAN) ONIONS

The U.S. No. 1 and U.S. Commercial grades must be free from damage by sunburn.

Sunburn is an allowance on Northern (Other Than) onions and must be recorded on the 

notesheet in a separate column from other defects. When the average for the lot 

exceeds 33%, consider the lot damaged (see Allowance Section).

Scoring Guide

Damage: When more than 33% of the onions in a lot have a medium green color on 

one-third of the surface.

Serious damage: Never score sunburn as serious damage in Northern onions.

Visual Aids: Refer to Color Comparator ONS-CC-2 (not on-line since its color critical).
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BGG ONIONS

The U.S. No. 1 grade requires that individual onions must be free from damage by 

sunburn and scored against the total tolerance for the grade. There are no 

requirements in the U.S. No. 2 grade.

Scoring Guide

Damage: When dark green in color and affecting an area equivalent to that of a circle 

1 inch in diameter on an onion 2-3/4 inches in diameter (correspondingly smaller or 

larger areas on smaller or larger onions), or when medium to light green in color and 

affecting more than 10% of the surface of the onion.

Serious damage: Never score sunburn as serious damage in BGG onions.

Visual Aids: Refer to Color Comparator ONS-CC-1 (not on line since its color critical).

CREOLE ONIONS

The U.S. No. 1 grade requires that individual onions or the appearance of the lot must 

be free from damage by sunburn. There are no requirements for the U.S. No. 2 grade.

Sunburn means discoloration due to exposure to the sun where there is no injury to the 

tissue. “Bad sunburn” means having enough dark green color to materially detract from 

the appearance of the onion. Do not peel onions to determine sunburn.

Scoring Guide

Damage: When individual onions show bad sunburn (are materially detracting), or

when individual onions show slight sunburn in sufficient amounts to cause the lot to 

have a distinctly greenish cast.

Serious damage: Never score serious damage by sunburn in Creole onions.

SURFACE MOLD (C)

A number of different fungi occur as surface mold on onions. These surface molds may 

be black, blue, gray or other colors. These fungi can also occur between the scales 

(see section on “Black Mold Between the Scales”). If the proper conditions are present 

surface mold can result in decay. Score the tissue of the onion if it is broken as decay 

(see Decay section). Describe surface mold using the following terms:

Slightly affected by surface mold: The individual onion has some surface mold, but 

not sufficient in severity to affect the appearance of the individual onion.

Appreciably affected by surface mold: There is sufficient surface mold to materially 

affect the appearance of the individual onion. Refer to Photos C-10 and ONS-CP-10A.
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Badly affected by surface mold: There is sufficient surface mold to seriously affect 

the appearance of the individual onion. Refer to Photo C-11.

Report surface mold on the certificate only when the lot is damaged (lot allowances 

exceeded) or when requested by the applicant when the lot is not damaged.

When not exceeding the lot allowances and requested by the applicant, report surface 

mold in the “Other” or “Remarks” sections, using the general quantity terms, unless the 

applicant requests percentages.

For example, on yellow onions: “Many slightly affected, some appreciably affected, 

including a few badly affected by surface mold, not affecting grade, reported at 

applicant's request.” When percentages are requested the same statement could read: 

“32% slightly affected, 17% appreciably affected, including 7% badly affected by surface 

mold, not affecting grade, percentages reported at applicant’s request.”

NORTHERN (OTHER THAN) AND BGG ONIONS

Score surface mold on the basis of the individual onion. Even though not specifically 

mentioned in the standards, surface mold is included in “other means” within the 

definition of dirt or staining. Therefore, score and report surface mold on onions on the 

same basis as “damage by staining or dirt.” Like all allowances, report surface mold 

separately, especially since it is a condition defect.

Scoring Guide

Damage: When surface mold exceeds the amount shown in Photo C-10 or ONS-CP10A, the individual onion is damaged and scored as or appreciably affected by surface 

mold. The lot is damaged when the average for the lot of appreciably affected onions

exceeds 20% for yellow, brown or red onions or more than 15% for white onions.

Serious damage: When surface mold exceeds the amount shown in Photo C-11, the 

individual onion is seriously damaged and scored as badly affected by surface mold. 

The lot is seriously affected when the average for the lot of badly affected onions

exceeds 25% for all colors of onions.

CREOLE ONIONS

The Creole onion standards state that the U.S. No. 1 grade must be free from damage 

by staining, dirt...or other means. The U.S. No. 2 grade must be free from serious 

damage by the same. As with Northern (Other Than) and BGG onions, dirt, staining, 

surface mold, pinkish-red discoloration, and silvery-white discoloration are closely 

related factors (all affect brightness). Therefore, for uniformity with Other Than and 

BGG onion standards, the scoring guide (allowance) for staining also applies to surface 

mold (included in other means).
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Scoring Guide

Damage: When surface mold exceeds the amount shown in Photo C-10 or ONS-CP10A, the individual onion is considered materially detracting from the appearance and 

scored as damage.

The lot is damaged by surface mold when the following three factors are met:

• The lot averages at least 15% onions appreciably affected by surface mold; plus,

• The lot averages at least 5% onions badly affected by surface mold; plus,

• Most of the remainder of the lot has onions having surface mold that is almost 

(but not quite) scorable.

If the lot contains slightly more than 20% of onions appreciably affected by surface mold 

and most of the remainder of the lot has very little surface mold, do not consider the lot

damaged.

Serious damage: When surface mold exceeds the amount shown in Photo C-11, the 

individual onion is considered seriously detracting from the appearance and scored as 

serious damage. The lot is seriously damaged when the average for the lot of badly 

affected onions exceeds 10% for all colors of onions.

Visuals Aids: Refer to Onion Photos C-10, C-11, and ONS-CP-10A.

WATERY SCALES AND TRANSLUCENT SCALES (C)

Watery scales and translucent scales are defects that look very similar. However, 

watery scales may be distinguished from translucent scales by the “off-color” of the 

scales. Therefore, cut the onions to determine whether they are damaged by watery 

scales or translucent scales.

Cut a sufficient number of onions to accurately determine the percentage of translucent 

scales or watery scales. The percentage of translucent scales or watery scales is 

determined based upon the entire sample inspected and not on a “cut” sample (see 

Sampling to Determine Internal Defects section).

Use a sharp knife when cutting to determine damage by watery scales or translucent 

scales. A dull knife or a serrated edged knife can cause injury to tissue, increasing the 

watersoaked appearance.

First cut the onions crosswise at the center to determine if they are damaged by watery 

scales or translucent scales. If at least one entire outer fleshy scale is affected (two for 

translucent scales) in cross section, cut the onions lengthwise from stem to root end. 
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64

Although two or more scales may be affected to some extent, do not consider the 

onions damaged unless the total volume affected is more than what is allowed in the 

definition of damage for watery scales or translucent scales. An onion could have a 

watersoaked condition several scales deep and not be scored as damage, provided that 

it did not exceed the total volume allowed for damage by watery or translucent scales.

The color of the scales will determine how the defects are scored and reported. If there 

is no discoloration of the scales, report and score the onions based on the guidelines for 

translucent scales. If there is discoloration of the scales, score and report the onions 

based on the scoring guide for watery scales.

When determining damage by watery scales, always remove the dry outer scales

before deciding the extent of discoloration present. This is essential since the brown 

color of the dry outer scale is often apparent through the somewhat transparent flesh 

and gives a brown appearance when there may not be any discoloration of the fleshy 

scales. Frequently the appearance of discoloration is not noticeable after the dry outer 

scales are removed (see Photo C-1).

WATERY SCALES

Onions maybe affected by watery scales directly from the field, in storage, or in onions 

which may have been frozen. Onions with watery scales have an “off-color,”

watersoaked appearance when cut crosswise. They are very similar to translucent 

scales, except for the “off-color” of the scales. Score and report “Watery scales” when 

there is discoloration associated with the watersoaked condition. When no discoloration 

is present, score and report the onions as “Translucent scales.”

Scoring Guide

Damage: When more than the equivalent of one entire outer fleshy scales are affected 

by an off-colored, watersoaked condition. The off-color must be of some shade of 

brown or yellow.

Serious damage: When more than the equivalent of two entire outer fleshy scales is

affected by an off-colored, watersoaked condition. The off-color must be of some shade 

of brown or yellow.

Visual Aids: Refer to Photo C-1.

TRANSLUCENT SCALES

Translucent scales is a physiological disease, with characteristics very similar to watery 

scales. When the onions have a watersoaked appearance, and no discoloration is 

present, score and report the onions as “Translucent scales.” However, when there is 
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65

discoloration associated with the watersoaked condition, report them as “Watery scales”

and score according to the guidelines in the previous section.

Scoring Guide

Damage: When more than the equivalent of two entire outer fleshy scales has a 

watersoaked condition.

The U.S. No. 1 grades for all onions and the U.S. Commercial grade for Northern (Other 

Than) onions require that onions must be free from damage by translucent scales.

Serious damage: Never score translucent scales as serious damage.

Visual Aids: Refer to Photo C-1.

WET NECKS (C)

Sometimes by exerting pressure, water or juice can be squeezed from the neck of an 

onion. Wet necks alone do not damage onions. For example, do not score mid-season 

onions having wet necks (see Maturity, Curing/Dryness, and Firmness section).

Also, dampness or wetness of the neck does not mean that an onion is decayed. To 

determine if decay is present, cut open the neck of the onion. If decay is present,

decomposition of some of the inner scales is usually evident.

Scoring Guide

Damage: If only the neck is wet, do not score. However, when the entire onion is wet 

(dripping with moisture), score as damage by “Wet onions” (see Moisture-Wet section).

Serious damage: When the wet neck has a sour smell or if the scales are discolored 

and/or slick but not decayed, score as serious damage by “Wet necks.” If decay is 

present, score and report it as “Decay” (“Soft rot” for Creole onions).

WET SUNSCALD (C)

Onions that are harvested when the bulbs are exposed to heat and bright sunlight may 

be affected by wet sunscald. When the scalded area is soft, mushy, sticky, or wet,

score and report it as “Wet sunscald.”

NORTHERN (OTHER THAN) AND BGG ONIONS

All grades of Northern (Other Than) and BGG onions require onions be free from wet 

sunscald.
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66

Scoring Guide

Always serious damage: Score any amount against the 2% tolerance for decay or 

wet sunscald.

CREOLE ONIONS

The Creole onion standards do not specifically mention “wet sunscald,” but instead use 

the term “watersoaked” in connection with soft rot. When the scalded area is 

watersoaked (soft or mushy and wet), score and report it as “Wet sunscald.”

Scoring Guide

Always serious damage: Score any amount against the 2% tolerance for 

watersoaked or soft rot.

DECAY / SOFT ROT(C)

All grades of Northern (Other Than) and BGG onions require that onions be free from 

decay. All grades of Creole onions require that onions be free from soft rot.

Decay or soft rot can affect different areas of onions; some may occur in the necks, the 

inner scales, on the outside of the bulb when scales are cut or injured, or between the 

papery scales. Cut the necks or make a cross-section cut of the onions to determine 

whether there is decay or soft rot “internally” affecting the onions. Cut a sufficient 

number of onions to accurately determine the percentage of decay or soft rot. The 

percentage of decay or soft rot is determined based upon the entire sample inspected 

and not on a “cut” sample (see Sampling to Determine Internal Defects section).

The most common types of decay or soft rot affecting onions include Bacterial Soft Rot, 

Black Mold Rot, Blue Mold Rot, Fusarium Bulb Rot, and Gray Mold Rot. Do not identify 

the type of decay or soft rot; but describe the stages as early, moderate, or advanced.

At applicant’s request, you may also report in general terms the portion of the onion 

affected by decay or soft rot. For example, “Most decay affecting necks, some affecting 

1 to 2 outer fleshy scales, reported at applicant’s request.”

Scoring Guide

Always serious damage: For Northern (Other Than) or BGG onions, score any 

amount against the 2% tolerance for decay in all grades, and report as “Decay.”. For 

Creole onions, score any amount against the 2% for soft rot in all grades, and report as 

“Soft rot.”
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APPENDIX I: CERTIFYING NORTHERN ONIONS FOR EXPORT

The U.S. Standards for Grades of Onions (Other Than Bermuda-Granex-Grano and 

Creole Type) include a U.S. Export No. 1 grade. This grade is designed for use in 

foreign trade. However, the existing domestic grades may still be used for onions for 

export. The U.S. No. 1 and the U.S. Export No. 1 have the same requirements except 

for those listed below.

DORMANCY: USE OR NON-USE OF SPROUT INHIBITOR (C)

The U.S. Export No. 1 grade requires onions to be dormant.

§51.2842 Dormant...means that at least 90 percent of the onions in any lot show 

no evidence of growth as indicated by distinct elongation of the growing point or 

distinct yellow or green color in the tip of the growing point.

Dormancy is required in order to reduce the possibility of sprouting during overseas 

shipment. The domestic U.S. No. 1 grade has no dormancy requirements. Score 

onions which are damaged by sprouts as not dormant and against the 5% tolerance for 

defects.

The “Application of Tolerances” does not apply to the dormancy definition. There is no 

limit on the percentage of onions in individual samples or containers which are not 

dormant, provided that at least 90% of the onions in the lot are dormant.

See photograph C-2, “Onions Showing Dormancy & New Growth.”

USE OF SPROUT INHIBITOR

Effective sprout inhibitors have been developed and are being widely used. We cannot 

certify as to whether onions have been treated with sprout inhibitor, but if requested will 

describe the state of dormancy generally associated with non-treated and effectively 

treated onions.

NON-TREATED ONIONS

Usually by January or February common storage onions which have not been treated 

will show a slight yellowing or yellowish-green color in the heart. The growing point of 

the sprout will generally extend up into the upper two-thirds of the bulb. If exposed to 

light for even a short time, the yellow center turns green, especially near the tip. 

Untreated onions may also show enlarged, discolored vascular bundles. Cut a thin slice 

from the root end to observe this. Non-treated onions usually have a slightly elongated 

appearance at the base as the root end of the onion begins to swell. This usually takes 

place after the vascular bundles begin to enlarge and change color.
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EFFECTIVELY TREATED ONIONS

If onions are effectively treated, they have a distinctly white center. Very small air 

spaces are noticeable around the sprout because it has not enlarged or grown. The 

sprout seldom extends into the upper two-thirds of the bulb. Bulbs usually appear more 

round, particularly in the Yellow Globe varieties as no swelling of the root end is 

noticeable.

When requested, report the stage of dormancy based on a ten pound cut sample. 

Ensure the results are also based on the cut sample. Approximate the amount, if any, 

present that show evidence of complete dormancy. They can be described on the 

certificate as: “Generally show evidence of complete dormancy;” “About 3/4 of stock 

shows evidence of complete dormancy, 1/4 show yellowish-green hearts;” or “Stock 

generally shows green hearts.”

SIZE

There are no size requirements for the U.S. Export No. 1 grade. Therefore, size may be 

specified in accordance with one of the sizes in the size classification section of the 

standards or based on the sizes specified by the applicant. Include the size in the 

“Grade” statement. Example: “U.S. Export No. 1 Large” (see Size section).

EXPORT PACKING REQUIREMENTS

§51.2831 U.S. Export No. 1.

(d) Unless otherwise specified onions are packed in accordance with Export 

Packing Requirements set forth in §51.2840. 

§51.2840 Export packing requirements. Onions specified as meeting Export 

Packing Requirements shall be packed in containers having a net capacity of 25 

kilograms (approximately 56 pounds).

Unless otherwise specified, onions must be packed in 25 kilogram containers 

(approximately 56 pounds). When other containers are used, such as 50 pound sacks, 

the weight of such containers must be shown following the grade statement. Example: 

“U.S. Export No. 1, Medium. Onions packed in 50 lb. sacks.” When 25 kilogram 

containers are used, no such qualifying statement is necessary.
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APPENDIX II: METRIC CONVERSIONS

For onions marked with metric sizes, use the following metric conversion chart to 

determine compliance to marked sizes. If a lot fails to meet size as marked due to 

excessive off-size, report failing to meet the requirements based on the English 

equivalent, but do not state that it fails to meet marked size. However, be sure to report 

this to PACA as a possible misbranding. See certificate example in Appendix V.

Millimeters to Inches

Millimeters Inches Millimeters Inches

3.2 1/8 79.4 3-1/8

6.4 1/4 82.6 3-1/4

9.5 3/8 85.7 3-3/8

12.7 1/2 88.9 3-1/2

15.9 5/8 92.1 3-5/8

19.1 3/4 95.3 3-3/4

22.2 7/8 98.4 3-7/8

25.4 1 101.6 4

28.6 1-1/8 104.8 4-1/8

31.8 1-1/4 108.0 4-1/4

34.9 1-3/8 111.1 4-3/8

38.1 1-1/2 114.3 4-1/2

41.3 1-5/8 117.5 4-5/8

44.5 1-3/4 120.7 4-3/4

47.6 1-7/8 123.8 4-7/8

50.8 2 127.0 5

54.0 2-1/8 130.2 5-1/8

57.2 2-1/4 133.4 5-1/4

60.3 2-3/8 136.5 5-3/8

63.5 2-1/2 139.7 5-1/2

66.7 2-5/8 142.9 5-5/8

69.9 2-3/4 146.1 5-3/4

73.0 2-7/8 149.2 5-7/8

76.2 3 152.4 6
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APPENDIX III: NORTHERN (OTHER THAN) AND BGG ONION GUIDE

Standards

Bermuda-Granex-Grano (BGG) Type

Other Than BGG & Creole Types

NOTE: Do not use this guide as a replacement 

for the U.S. standards.

Grades-BGG

U.S. No. 1

U.S. Combination

U.S. No. 2

Grades-Other Than

U.S. No. 1

U.S. Export No. 1

U.S. Commercial

U.S. No. 1 Boilers

U.S. No. 1 Picklers

U.S. No. 2

Tolerances (U.S. No. 1) Sizes Size Tolerance

BGG

10% Total damage

2% decay or wet 

sunscald

Other Than

10% Peeling

5% Other total damage

2% Decay, wet sunscald

Range and percent may be 

specified, or...

May use predefined sizes:

Small – 1 to 2-1/2”

Repacker/Prepacker -

1-3/4 to 3” with 60% or 

more at least 2” in 

diameter

Medium: 2 to 3-1/4”

Large or Jumbo –

3” minimum

Colossal: 3-3/4” min.

5% undersize

10% oversize

If percent of a size 

range is specified, at 

least one-half of an 

individual sample 

must be of the 

percentage marked. 

Overall lot must meet 

lot tolerance.

Common Defects (*free from) Application of Tolerances

Quality

Staining

Shape

Excessive tops

Dry roots 

Old cuts

Doubles*

Splits

Bottlenecks

Scallions (*BGG only) 

Sunburn

Dry sunken areas

Cracked fleshy scales

Insects or damage

Condition

Decay*

Wet sunscald*

Sprouts

New root growth

Bruising

Surface mold

Watery scales

Translucent scales

Dry sunken areas

Insects or damage

Samples 20 lbs. or less: Double stated 

tolerances. 

Samples more than 20 lbs.: 1-1/2 times tolerance 

of 10% or more. Not more than double tolerances 

of less than 10%.

In all, at least one off-size and one defective onion 

permitted provided lot tolerances are not 

exceeded.

En route or destination: Containers of 50 lbs. or 

more that are packed to a minimum size of 3 

inches or larger may have not more than 3 onions 

or 4% (whichever is the larger amount) affected by 

decay or wet sunscald, provided the averages for 

the entire lot are within the tolerance specified.

SAMPLE SIZES

Size of Package 20 lbs. or more Less than 20 lbs.

Size of Onion 2-1/4” and 

smaller

Larger than

2-1/4” 3” or larger Larger than2-1/4”

2-1/4” or 

smaller

Size of Sample 20 lbs. At least

20 lbs.

Individual

package

At least

20 lbs.

20 lbs. or

individual

package
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APPENDIX IV: CERTIFICATE EXAMPLES

EXAMPLE 1: FV-291 PAGE 1
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EXAMPLE 1: FV-291 PAGE 2
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EXAMPLE 2: FV-184 INSPECTION NOTESHEET
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EXAMPLE 2: FV-184 INSPECTION CERTIFICATE
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EXAMPLE 3: ELECTRONIC FV-184 INSPECTION NOTESHEET
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EXAMPLE 3: ELECTRONIC FV-184 INSPECTION CERTIFICATE
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EXAMPLE 4: ELECTRONIC FV-184 INSPECTION NOTESHEET
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EXAMPLE 4: ELECTRONIC FV-184 INSPECTION CERTIFICATE
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EXAMPLE 5: FV-300 FRONT SIDE OF INSPECTION NOTESHEET
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EXAMPLE 5: FV-300 BACK SIDE OF INSPECTION CERTIFICATE
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EXAMPLE 5: FV-300 PAGE 1 OF 2 INSPECTION CERTIFICATE
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EXAMPLE 5: FV-300 PAGE 2 OF 2 INSPECTION CERTIFICATE
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EXAMPLE 6: FV-300 FRONT SIDE OF INSPECTION NOTESHEET
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EXAMPLE 6: FV-300 BACK SIDE OF INSPECTION NOTESHEET
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EXAMPLE 6: FV-300 INSPECTION CERTIFICATE
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EXAMPLE 7: FV-300 FRONT SIDE INSPECTION NOTESHEET
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EXAMPLE 7: FV-300 BACK SIDE INSPECTION NOTESHEET
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EXAMPLE 7: FV-300 INSPECTION CERTIFICATE
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EXAMPLE 8: FV-300 FRONT SIDE INSPECTION NOTESHEET
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EXAMPLE 8: FV-300 BACK SIDE INSPECTION NOTESHEET
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EXAMPLE 8: FV-300 INSPECTION CERTIFICATE
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EXAMPLE 9: FV-300 FRONT SIDE INSPECTION NOTESHEET
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EXAMPLE 9: FV-300 BACK SIDE INSPECTION NOTESHEET
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EXAMPLE 9: FV-300 INSPECTION CERTIFICATE
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EXAMPLE 10: FEIRS FV-300 PAGE 1 OF 2 INSPECTION CERTIFICATE
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EXAMPLE 10: FEIRS FV-300 PAGE 2 OF 2 INSPECTION CERTIFICATE

Tip: The sample size for this 

inspection is the 10 lb. sack. You 

can have a sample less than 20 

lbs. when the onions are 2-1/4 

inches or smaller in diameter and 

the individual package is less than 

20 lbs.