(3)
PRODUCTS INSPLCTED AND DISTINGUISHING MATKS
Refer to I, H. B. Part IT.

Under this heading mention the following factors:

Quantity (Applicant's Manifest )

“i. Product: Simply state "Bunched Shallots" and do not
attempt to state the variety under any circumstances. The U. S.
Gradce specify that shallots shall be of "similar varietal char-
acteristics" which means that the shallots shall be generally of
nc type es "stiff-leaved" or "broad-leaved" type. Therefore, in
order to grade U. S. No. 1, (but not U. S. No. 2) the stock should
cenevally be of one type. Stiff-leaved and bread-lcaved types may
be mixed in the U. S. No. 2 grade.

2. Type of Container: In previous years shallots were
shipped exclusively in barrels containing (according to size of
bunches) 18 to 22, mostly 20 dozen bunches. In recent years the
tvend has been tovard 1 bushel or 1-1/3 bushel crates containing
5 or 8 dozen bunches respectively, although some shallots which are
houled in trucks are loaded in bulk. In all instances crushed ice
is in direct contact with the shallots.

CONDITIGN OF LOADING AND CONTAINERS
Refer to I. H. B. Part ITI
PACK
In describing tightness the folloing terms should be used:

"Well filled" means that the bunches ere packed tight in
layers.

"Fairly vell fi2led" means that bunches are packed
fairly cigh in layers.

“Slack" means vhen the pack cannot be described by any
ur the preceding terms, but should never be used without
qualifying the slackness in inches or fraction of an inch.

Amount _of Ice: Crates or barreled bunched shallots in practi-
call; 211 cars are jacked ith the ice over each layer. In
describing the ice used, “crushed ice" refers to that vhich has
veen crushed by machine. The term "chipped ice" refers to that
vhich hag been hand chipped and usually is more irregular in size

(4)

(7)

(8)

(9)


-b-

(29) 4, Deoay: The most important decays of shallots that may be
encountered are listed belov. The: may be found either on the bulb
o. on the top, and should be so described as being in the initial
stage, or vell advanced, as the case may be.

(30) Differentiate Between Decay and a Vatersoaked_or Bruised
Leaves: Attention is to discolored, dead, bruised or water-
soaked leaves vhich might be vrongly classed as decay. Carcful ex-
emination of these leaves may show no mold or odor and that the
tissues do not disintegrate easily when rubbed, as is camon in
Bacterial Soft Rot. Such leaves are not decayed as this term is
used in the Inspection Service. Decay will be used in the sense of
being a deterioration or decline involving decamposition, which is
induced by fungi, bacteria, and the like, and which is of a complete
and progressive nature, that is, in the sense of being a rot.

(31) 1. Bacterial Soft Rot: Bacterial Soft Rot is the decay
likely to be more commonly present in the markets, either as having
developed following cut tops, at any point where breaks in the
epidermis of the shallot occur, or as secondary to ‘other diseases.
It is the only decay that has an odor. Like other vegetables af-
fected with Bacterial Soft Rot, the odor is barely noticeable in the
early stages of decay, but in the advanced stagcs it beccmes very
disagreeable. .

(32) 2. Pink Root: The disease is caused by a fungus (Phone
terrestris) which lives in the soil. Symptans: Most characteristic
is a pink color of the ropts. In addition to pink color, the af-
fected roots became soft, limp, and finally rot. The plants gen-
erally have an unhealthy, unthrifty eppearance, pale green color,
and more or less stunted grovth. As these above-ground symptans
may be brought about by other conditions, the only sure way of kmow-
ing whether or not plants have Pink Roct is to examine the roots.

(33) . 3. Fusarium Basal Rot: Affected skallots usually pull
yether easily, as many of the roots are deccmposed. The base of
the stalks may be covered vith a dense grovth of white to pinkish
mold, and in severe cases the bulb may show a semi-watery or slimy
decay, depending scmevhat on the stages of development, and the
Purticufloar specics of Fusarium. No odor acccmpanies this decay un-
less bacteria are also present.

(34) 4. Blue Mold Rot: The early symptcms of Blue Mold Rot
ars light yellovish lesions in the fleshy scales of the bulb or
stalk. As the decay progresses, the fine, grayish vhite surface
mold becanes visible. This mold changes to a bluish-creen color
characteristic of this rot, vhich usually serves to identify the

disease.


5

If undereize or oversize shallots exceed the tolerances in
individual containers, end other grade factors ave -within the
tolerance, it is permissible to state the range as fran 1/8 to
3/4 inch or 1/4 to 1 inch end under the heeding "GRADE" report as
follovs: “U.S. No. 1, 1/8 inch minimum diameter" or "U. $. No. 1,
| inch Maximum diameter," presuming, of course, that not over 5%
is under 1/8 ineh in diameter in the first example, and in the
recond example not over 5%) is under 1/4 and not over 5 is over
1 inch in diameter.

The overall length of shallots will often vary fram 8 to 26
inches in a single car, although shallots in individual containers
Will usually ‘not vary over 4 inches. In order to mect the require-
ments for Standard Bunches, the bunches shall be fairly uniform in
size in the individual containers, so it is possible to have the
above variation in overall length and still meet the requirement
for Standard Bunches provided they are not mixed in the individual
containers. The range in inches of the overall length should be
stated, 1. e. "Overall length generally ranges fram 10 to 18, mostly
14 to 18 inches, bunches fairly uniform size in containe:s."

(For examples of size, see general examples in wack of this
Handbook. )

Standard Bunches

The “Standard Bunches" requirements provide that the bunches
sill veigh not less than & lbs., the veight to be determined after
“they have been wet and shaken or drained to remove excess water.

QUALITY.
The following infoimation should be showm under this heading:

Maturity

Cleanness (general appearance
Porm (shape or bulb formation
Trimming.

Cleanness

Grade defects

AWN FWNrH

(1) Maturity: To meet the requirements of U. S. Grade No. 1,
shallota must be young and tender. They must be fairly young and

tende., thei, is, not tough or stringy, in order to grade U. 8. No. 2.

The terms “young and tender," "fairl. and tender" or
“tough and stringy” should be used in describing maturity.

(2) Cleanness: Cleanness is an important factor and if not
properly rinsed the appearance may be affected to the extent that
Lhe shollote are only fairly clean, or even slightly dirty. Those

(13)

(44)

(15)

(16)

(17)

(18)


-k.

eng not as fine os machine crushed ice. The relative amount of ice

in the crate or barrel should be reported as follows in eccordance
‘ith the facta:

1. "No ice in crates" (or barrels) vhen there is no ice.

2. “Practically no ice in crates" (or barrels) v-ben there
ia very little ice over the layers of bunches.

3. "Small amount crushed ice in pack" when there is only.a
emall amount.

4. “Good emount crushed ice in pack" vhen there is about
the normal amount of ice.

5. “Large emount crushed ice in pack" vhen there is con-
siderably more than the normal em *

(10) Lxamples:
1. "ell filled, vith good amount crushed ice over
layers.
2. Pately vell filled, with good amount chipped ice
over layers.
3. Well filled, with large emount crushed ice over
layers.
STZ
(11) Tiw minimum diameter in both U. 8. No. 1 and U. S. No. 2,unless

other ise specified, is 1/8 inch and the maximum diameter of U. S..
No. lls 3, inch. It 1s often the case that an cntire carload will
be -ithin (or average within) the size tolerances for U. 3. No. 1
allhouch scme containers may be identified as "U.S. No. 2" or even
“Unclassified.” In this case, the general range in diometer should
be given and folloved vy the statement "Each lot; undersize and over-
size ‘ithin (or average \ithin) tolerances for U. S. No. 1."

(12) Ao there is no maximum diameter for U. 8. No. 2 shallots, it
vill often become necessa:y to separate the size statement as
follovs: "Eoch lot, undersize ‘ithin tolerance and in containers
stamped U. 3. No. 1, oversize ‘rithin tolerances for U. S. No. 1.
in containers stamed U. S. Ho. 2 the diameter cenerally ranges fran
1/s to 1 inch, with epproximately 255 over 3/4 inch in diameter."


-7-

Attached Shallots: Tyo shallots attached at the base are . (23>
permitted in the U. S. No. 1 grade and three in the U. 3. No. 2
Gvede. If more than tio it should be scored egainst tue U. 8. No. 1
g-ade, and if more than three, ageinst the U. 3. No. 2 grade.

Seed Stems: A shallot vith a seed stem shall be scored (24)
es demaced when the seed stem has broken through at a point other
than at the top, or when the shallot is coarse, fibrous, hollow, or
soft, or has been separated naturally fram the sheath or skin, or
the flower buds are noticeably protiuding, as defined in the grade
cefinition for demage by seedstems. Seed stems which are excessive-
ly coarse or fibrous are considered seriously damaged and should
be scored as defects of U. 8. No. 2 grade.

CONDITICN
Under this heading the following should be reported: (25

1. Firmness

2. Color of Tops

3. Other condition factors
4. Decay

1. Firmness: Firmness and freshness are closely associated (2¢
und under normal conditions shallots can be reported as fresh and
fim. Ary wilting of the tops or softness of the shallot should be
veported under the "Condition" heading. In describing firmness the
folloving terms should be used: "Firm," "Fairly Firm," and "Soft."

2. Color of Tops: Color of tops is based on the appearance (2%
of the stock in the container, or of the lot as a whole. Follow-
ing nre the terms to use in describing color of tops, together with
definitions given in the U. S. Standards:

"Good Green Color" means that the tops have a normal
green color, characteristic of healthy plants. A
alight discoloration of the extreme tips is not ob-
Jjectionable.

“Fairly Good Green Color” means that the tons are pale
oF yellovieb-green, br otherwis¢ slightly discolored.

3. Other condition factors: Unfavorable growing conditions , (2
such as heavy continued fogs, heavy rains, cold temperatures or
scutiiern winds, or a combination of one or more of these conditions
may cause rapid change in the color of the tops after loading that
ma; not be noticeable at the time of loading. There may also be other
factors such as lack of refrigeration, freezing or heating in transit
that vesult in yellowing or discoloration of the tops. Consequently,
velloving, wilting, softness or discoloration, as vell as any decay of
he shallot or of the tops should be handled under the "Condition"
neading on the cu,tificate.


United States
Department of
Agricutture

Agricultural

Marketing

SHALLOTS

Service

Fruit and

Vegetable
nasi

MARKET

Fresh Products
Branch -

INSPECTION INSTRUCTIONS

Washington, D.C.

September 1954



(60) (1) ‘aaue: Qopereny, 18 to 22 inches in Length and 1/4 'to 3/4, mostly

(2)

(3)

(4)

inch in diameter.
overlongth within tolerance.

Quality: Generally young and tender, vell formed, clean, well
trimmed. Grade defects within tolerance.

Condition:Fresh and firm, good tops @reen color. Less than 1% decay.
Grade: =U. B. No. 1

Size: Generally 16 to 20 inches in length and 3/8 to 1, mostly
3/8 to 5/8 inch in diameter. Ranging from 8 to 20, average
“Wpproximately 12% over 3/4 inch in diameter.

reize, oversise

_ Mualtty: “Steck mostly well, ‘many fairly well formed, ‘feirly cléen,

well trimmed. Grade ddfects within tolerance.
Condition:Fresh and firm, tops good green color. ‘No decay.

Grade: ‘Fails to grade U. 8. No. 1 account oversize in excess of
‘tolerance.

Size: ‘Generally 14 to 18 inches in length ond 5/8 to 3/4 inch in
‘dfemeter. Oversize within tolerance.

Quality: stock young and tender, fairly vell to ‘ell formed, clean,
well trimmed. .

Condition:Stock mostly fresh, firm. In most crates no decay or yello
ing. In top layer crates and in next top layer crates be-
‘ doors ranging fram 20% to 50% of tops yellowing or
‘Qiseolored, and in addition from 2% to 254, mostly 5% to 155
ehowing decay. Decay is Bacterial Soft Rot, generally in
Warly stages effecting tops.

Grade: Now faile to grade U. 8. No. 1 only account discoloration of
topes and decay.

Size: Generally 1/4 to 1 inch, mostly 5/8 to 3/% inch in diameter,
an 12 to 18 inches in length. Undersige within tolerance

Quality: Stock young end tender, fairly vell formed, fairly clean.
Grade defects within tolerance.

Condition:Stock fairly firm to firm, tops mostly good green, many
fairly good green color. Less than 16 decay.

Grade: U. 8. No. 2.


5. Grey Mold Rot: The first indication of this disease is (
e@ coftening and \ater 8 ng of the affected scale or tiesue, later
becaming grayish, and groyish-browm. Usually no odor accampanies this
docay, if typical, the development of gray mold and grayish-browm
spores will serve to identify the decay.

oy
a Mi

For additional information covering decay or diseases of (36
siwllots, refer to U. S. Department of Agriculture Miscellaneous
Publication No. bo,

_»-For examples of condition see General Examples at back of
Handbook.

GRADE

Under this heading ea definite statement pertaining to the (37
grade of the lot should be made. When the load consists of dif-
ferent lots, part of vhich are up to grede, and part of which fail
to meet the grade requirements, it will be necessary to make sep-
arate grade statements for the different lots. In all such cases,
gecot care should be exercised to indicate grade on each lot, and
to avoid grade statements thet are indefinite, or tend to contradict
what has been reported under previous headings in the certificate.
Remember that the crade statement is an interpretation of the facts
previously given.

Complete Grade Statement _on Percentage Cars: ‘hile the certi- (38
ficate always shove the percentage of decay and any other factor
which is especially limited by the grade tolerance, such information
hos not alvays been included by epplicants in quoting the results of
market inspections. In order to make it more convenient for the
epplicant to furnish this information which the shippex or buyer has
a right to expect, it has been decided that in the future the statement
under grade will shov not only the percentage of U. S. No. 1 quality,
but also the percentage of decay and other serious defects of a pro-
gressive character vhich are restricted by the grade. Hovever, decay
should be considercd as a serious defect of a progressive nature and
reported in the grade statement only vhen present in excess of the
grade tolerance. For example, & lot of shallots might be certified
"854, U. 3. No. 1 quality, M%» decay."

For examples of Grade see General Examples ar back of Handbook.
REMARKS

Refer to I. H. B. Part Il for information to be included under (39
this heading.

tae


(19)

(20)

(21)

(22)

=6-

which have a dull appearance as the result of being washed in
dirty water should be certified as "fairly clean" which meets the
requirements of the U.S No. 2 grade, but not the U.S. No. 1 .
grade. Shallots that have dirt or mud clinging to the roots or
the edible portion, or on the tops sufficiently to materially
affect the appearance should be scored as dirty. Therefore, not
meeting the requirements of the U.S. No. 2 grade. The terms

"clean," "fairly clean," or "dirty" should be used in describing
cleanness.
(3) Shape: Shallots which are more than slightly curved,

crooked, or otherwise slightly misshapen, or which show more than
slight bulb formation are not of U.S. No. 1 quality, and should
be scored as a defect of the U.S. No. 1 grade. Badly misshapen,
badly curved or crooked, or shallots having excessive bulb
formation would also be defects of the U.S. No. 2 grade. The
terms "well formed," "fairly well formed" or "misshapen" should
be used in describing the form or shape of shallots.

(4) Trimming: This is probably the most important factor in
grading shallots and according to the facts should be certified
as “well trimmed," "fairly well trimmed," or "poorly trimmed."
Well trimmed shallots involves separating so that there are not
more than 2 shallots attached together, that individual bulbs are
not broken above the point of root attachment, and that the
shallots are practically free from dead, discolored or slick
outer skins or ragged leaves. The tips of the leaves may be
clipped back, however, an individual plant or lot shall not be
considered as well trimmed when more than half of the leaves have
been clipped back to the extent that the appearance of the plant,
or of the lot as a whole is materially affected. In order to
grade U.S. No. 1, shallots must be well trimmed, and for U.S.

No. 2 fairly well trimmed. Any that are poorly trimmed should be
scored as a defect against both grades.

(5) Fairly Clean: Both the U.S. No. 1 and the U.S. No. 2
grades require that the shallots shall be fairly clean. This
means that the appearance of the shallots shall not be materially
injured by dirt.

(6) Other Grade Defects: The preceding factors are more
commonly encountered, although, there may be occasions when there
are too many shallots attached at the base or insect damage, seed
stems, or hail damage may be found. Hail or other damage which
only slightly affects the appearance of the individual plant
within the limits of trimming, or of the lot as a whole, would
not be important. However, if the injury is sufficient to cause
damage, it can be described as tops affected by "small white,
yellow or brown spots resembling hail damage." The same applies
to damage caused by Aphids on the tops, except the statement
following the description of the injury would be "insect damage."



-2-

UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
FRESH PRODUCTS BRANCH

MARKET INSPECTION INSTRUCTIONS FOR SHALLOTS 1/

PRODUCING AREAS AND SEASONS

(1) Nearly all shallots shipped commercially are raised in
southern Louisiana and are shipped continually from the early
part of October until the early part of May. During the month of
October nearly all shallots are shipped 1. c. 1. via express,
although in recent years a limited number of cars have moved
during this month. During the spring months a large percentage
of the shallots are shipped in cars mixed with various other
vegetables.

PREPARATION FOR SHIPMENT

(2) In preparation for shipment shallots are pulled by hand,
trimmed to remove damaged parts (doubles, etc.), bunched, tied
and washed to remove excess dirt. The stock must be clean or
fairly clean to meet the requirements of the U.S. No. 1 or U.S.
No. 2 grades respectively. Lack of proper rinsing in clean water
may result in a dull and unattractive appearance. The tops may
be bruised by pulling from fields following a freeze, a heavy
cold rain or by rough handling in preparation for shipment.

(3) The trimming, which is done during the pulling, bunching and
washing operation, is one of the most important factors in
determining the grade. Therefore, improper trimming may be the
result of lack of attention to the following points: (1) not
pulling the epidermis (outer skin) completely off the base of the
roots after pulling off the leaf and outer part of the skin; (2)
leaving more than two shallots attached to one another; (3)
breaking part of the shallot above the point of the root
attachment; (4) not breaking discolored leaves, or in some
instances, breaking the leaves but not breaking low enough to get
off all of the discolored portion; (5) leaving two or more
shallots incased in the same skin, which often results in the
shallot being too large, whereas had the sheath been removed, the
diameter would be determined on each individual shallot, even
though attached at the root. There may also be times when dirt
is enclosed in the sheath which has not been removed in washing;
(6) removal of small shallots (under 1/4 inch in diameter) in the
preparation process.

1/ This is a reissue of this publication issued November 1948.
The only change is in the date and the name of the
organization.


2

UNITED STATES STANDARDS FOR GRADES OF
BUNCHED SHALLOTS /

Source: 18 FR 7134, Nov. 11, 1953, unless
otherwise noted. Redesignated at 42 FR
32514, June 27, 1977, and at 46 FR 63203,
Dec. 31, 1981.

Effective December 16, 1946

Sec.

51.1630

61.1631
UNCLaSsIvIED

61.1632 Unclassified.

Swe; BUNCHES

Size.
Standard bunches.

APPLICATION OF TOLERANCES

51.1633
51.1634

61.1635 Application of tolerances.

DErinrrions

Similar varietal characteristics.
Fairly well formed.
Firm.

Well trimmed.

Fairly clean.

Damage.

Fresh.

Good green color.
Diameter.

Not badly misshapen.
Fairly firm.

Fairly young and tender.
Fairly well trimmed.
61.1649 Serious damage.

61.1650 Fairly good green color.

AutiHority: ‘The provisions of this subpart
issued under secs. 203, 205, 60 Stat, 1087, as
amended, 1090 as amended; 7 U.S.C. 1622,
1624,

51.1636
61.1687
61.1638
51.1639
61.1640
51.1641
51.1642
51.1643
61.1644
51.1645
61.1646
51.1647
51.1648

GRADES

§ 51.1630 U. S. No. ¥. U. S. No. 1
shall consist of shallots of similar varie-
tal characteristics, which are fairly well
formed, firm, young and tender, well
trimmed, fairly clean, free from decay,
and from damage caused by seedstems,
foreign material, disease, insects, me-
chanical or other means. The tops shall
be fresh, of good green color, and free
from damage caused by broken or
bruised leaves.

3 Compliance with the provisions of these
standards shall not excuse failure to comply
with the provisions of the Federal Food, Drug
and Cosmetic Act, or with applicable State
laws and regulations,

(a) Unless otherwise specified, the
overall length (roots excepted) of the
shallots shall not exceed 22 inches and
the shallots shall be not less than one-
fourth of an inch or more than three-
fourths of an inch in diameter.

(b) Tolerance for defects: In order
to allow for variations, other than size.
incident to proper grading and hane-
dling, not more than a total of 10 per-
cent, by count, of the shallots in any
lot may fail to meet the requirements of
this grade, but not more than 5 percent
shall be allowed for defects causing se-
rious damage, including not more than
2 percent for shallots affected by decay.

“(c) Tolerance for size: Not more than
a total of 10 percent, by count, of the
shallots in any lot may fail to meet the
requirements as to the specified length,
minimum diameter, or maximum diam-
eter, but not more than 5 percent shall
be allowed for any one of the require-
ments for size.

$51.1631 U. S. No. 2. U, 8. No. 2
shall consist of shallots which are not
badly misshapen, and which are fairly
firm, fairly young and tender, fairly well
trimmed, fairly clean, free from decay
and from serious damage caused by
seedstems, foreign material, disease, in-
sects, mechanical or other means. The
tops shall be fresh, of fairly good green
color, and free from serious damage
caused by broken or bruised leaves.

(a) Unless otherwise specified, the
minimum size of the shallots shall be not
less than one-fourth of an inch in
diameter. . _

(b) Tolerance for defects: In order
to allow for variations, other than size,
incident to proper grading and handling,
not more than a total of 10 percent, by
count, of the shallots in any lot may
fail to meet the requirements of this
grade, including not more than 2 percent
for shallots affected by decay.


the seedstem is still tender, Such
shallots are not objectionable if the
flower buds have been removed, or if
Present, are not noticeably protruding;
however, a shallot with a seedstem
which, after the flower bud has been
removed, exceeds the length of the long-
est leaves of the plant, shall be consid-
ered as damaged.

§51.1642 Fresh. “Fresh” means
that the tops are not withered or badly
wilted.

§51.1643 Good green color. “Good
green color” means that the tops have a
normal green color characteristic of
healthy plants. A slight discoloration
of the extreme tips is not objectionable.

$51.1644 Diameter. “Diameter”
Means the greatest dimension of the
shallot taken at right angles to the longi-
tudinal axis. If the shallots arc attached
together only at the base (not enclosed
in a single parchment-like sheath or
skin) they shall be considered as sepa-
rate shallots when determining size.

§ 51.1645 Not badly misshapen. “Not
badly misshapen” means that the shallot
1s not badly curved or crooked and does

_ not show excessive bulb formation.

$51.1646 Fairly firm. “Pairly firm”
means that the edible portion of the
shallot is not more than slightly soft.

§ 51.1647 Fairly young and tender.
“Fairly young and tender” means that
the shallot is not tough, stringy, or ad-

vanced to the stage where the neck is
flabby.

§51.1648 Fairly well trimmed.
“Fairly well trimmed” means that the
shallots are separated so that not more
than three are attached together; that
the individual bulbs are not broken above
the point of root attachment and are
reasonably free from dead, discolored,
or slick outer skins. Fresh, fairly clean,
loose skins which do not seriously affect
the appearance of the individual shallot
or the bunch are permitted. An indi-
vidual plant with all the tops clipped
(pinched) back shall be considered as
“fairly well trimmed” provided that not
more than half of the leaves have been
clipped (pinched) back to less than 8
inches in length.

$ 61.1649 Serious damage. “Serious
damage” means any injury or defect
which seriously affects the appearance,
or the edible or shipping quality.

§ 51.1650 Fairly good green color.

“Fairly good green color” means that
the tops are pale or yellowish green or
otherwise slightly discolored.


TABLE OF CONTENTS

Paragraph
Numbers
Production Area and Seasons Ce 1
Preparation for Shipment ........ Ree Seen enwe ae 2-3
Products Inspected and Distinguishing Marks . ss 4-6
Factors to Report ... a dered . . 4
Product ............. . iS
Type of Containers .. : 6
Loading and Containers ..... . 7
Pack .. See e cee eee eee . 8 - 10
Terms describing pack . . 8
Amount of Ice ....... . 9
Examples .. Beue fl Exe . 10
Size .... cece c sc eveee o- - 11-15
Minimum and Maximum ..... 11
Reporting Size of U.S. No 12
Undersize and Oversize .. 13
Overall Length .......... 14
Standard Bunches ... oe 15
Quality ............0........ 16 - 24
Information to be Shown 16
Maturity ........... c. 17
Cleanness ......... - 18
Shape ........ si a 9;
Trimming cosets. wie a5 a 20
Fairly Clean ........... 21
Other Defects .......... 22 - 24
Attached Shallots .. 23
Seed Stems ....... 24
CONGLELON 6.59 340-2 bare a 'v.50 ASS E : 25 - 36
Factors to be Reported .... 25
Firmness ..... Sswale s 26
Color of Tops ......... 27
Other Condition Factors ... 28
Decay ... See eee eee cece ee eee cece ee eee 29
Differentiate Between Decay and Dead or
Bruised Leaves .......... ec eee cee eee 30
Bacterial Soft Rot ‘ oe . 31
Pink Roti+. serie ois ole . vd Z 32
Fusarium Basal Rot ... ea sees 33
Blue Mold Rot .... 7 <2 vine 34
Gray Mold Rot .... . ee 35
Further References - Decays or Disease . 36
GEAME 5.5 sseisioinpeisieie ote wbie as tle'y’e ow ale aiene outs & - 37 - 38
Definite Grade Statement .. * Ss . 37
Complete Grade Statements . oe . 38
Remarks ....... 2. cece eee ee eee cece see e cece eee 39)
General Examples, Size, Quality, Condition and
GLE eee e aces 6 Rw ows 8s eed ade Sok ava c Be . 40

Appendix I ....... U.S. Grade Standards..

REPRINTED JANUARY 2003




United States Standards



(c) Tolerance for size: Not more
than a total of 10 percent, by count, of
the shallots in any lot may fail to meet
the requirements of the specified mini-
mum or maximum diameter, but not
more than 5 percent shall be allowed for
either of the requirements for size.

UNCLASSIFIED

$511682 Unclassiyied. Unclassified
shall consist of shalicts which are not
graded in confoimity with either of the
foregoing grades. Tne term “unclassi-
fled" is not a grade within the meaning
of these standards but is provided as a
designaiion te show that no definite
grade has been applied to the lot.

) BUNCHES

The following terms
and deiinitiony are provid: d for describ-
ing the meters of any lot:

“Smail” rieans less than 4% inch.

“Medium” means % to % inch, inclusive.
“Large” means over %4 inch

§ 51.1634 Standard bunches. (a)
Bunches shall be fairly uniform in size
and tne shallots in the individual
bunches shall also be of fairly uniform
size. The weight of the bunches shall
be not less than 4 pounds per dozen
buriches. The weight of the bunched
shullots shall be determined after they
have been wet and shaken or drained to
reinove excess water.

(b) In order to allow for variations
incident to proper bunching. not more
than 10 percent, by count, of the bunches
in any lot may fail to meet the require-
ments for standard bunches.

APPLICATION OF TOLERANCES

§51.1635 Application of tolerances.
(a) The contents of individual con-
tainers in the lot, based on sample
inspection, are subject to the following
limitations, provided the averages for
the entire lot are within the tolerances
specified:

(1) When a tolerance is 10 percent or
more, individual containers in any lot
shall have not more than one and one-
half times the tolerance specified, ex-
cept that at least one defective and one
off-size specimen may be permitted in
any container.

(2) When a tolerance is 'r's than 10
percent, individual cont :.ers in any lot
shall have not more than double the

$ 51.1633

Sze.

3

tolerance specified, except that at least
one defective and one off-size specimen
may be permitted in any container.

DEFINITIONS

§ 51.1636 Similar varietal characterts-
tics. “Similar varietal characteristics”
means that the shallots shall be gen-
erally of one type, as stiff-leaved or
broad-leaved type.

§ 51.1637 Fairly well formed. “Fairly
weli formed” means that the shallot is
not more than slightly curved, crooked,
or otherwise slightly misshapen and
does not show more than slight bulb
formation.

§51.1638 Firm. “Firm” means that
the edible portion of the shallot 1s not
soft.

$51.1639 Well trimmed. “Well
trimmed” means that the shallots are
separated so that not more than two
are attached together; that the indi-
vidual bulbs are not broken above the
point of root attachment and are practi-
cally free from dead, discolored or slick
outer skins. Fresh, clean, loose skins
which do not materially affect the ap-
pearance of the individual shallot or the
bunch are perinitted. The tops of shal-
lots are sometimes clipped (pinched)
back to remove discolored or otherwise
injured leaves. An individual plant
shall be considered as well trimmed
when only the tips of the leaves have
been clipped back. However, a plant or
@ lot shall not be considered as well
trimmed when more than half of the
leaves have been clipped back to the ex-
tent that the appearance of the plant,
or aoe lot as a whole ts materially in-
jured.

$51.1640 Fairly clean. “Fairly clean”
means that the appearance of the shallot
is not materially injured by dirt.

$51.1641 Damage. “Damage” means
any injury or defect which materially
affects the appearance or edible or ship-
ping quality.

(a) Seedstems: A shallot with a seed-
stem shall be considered as damaged if
the seedstem has been broken at a point
other than at the top, or is coarse, fi-
brous, hollow or soft, or has separated
naturally from thé sheath or skin,
Shallots often show flower buds while