Agricultural 

Marketing 

Service 

Fruit and 

Vegetable 

Division 

Fresh Products 

Branch 

Washington, D.C. 

September 1987 

Specialty Fruits and 

Vegetables 

Inspection Instructions 

TABLE OF CONTENTS 

J Section Number (s) 

General 1 

Sampling 2 

Heading on the Notesheet 3 ----

Product Inspected 4 - 9 

Commodity, Type or Variety 5 

Type of Container 6 

Distinguishing Marks 7 

Place of Origin 8 

Quantity Inspected 9 

Condition of Load and Containers 10 - 12 

Condition of Load 11 

Condition of Pack 12 

Size 13 

Aquatic and Root Vegetables 14 - 32 

Arrowhead 14 

Arrowroot 15 

Burdock Root 16 

Cassava 17 

Celeriac 18 

Chinese Chives 19 

Daikon 20 

Ginger Root 21 

. "

Jerusalem Artichoke 22 

i 

""" 

: ... ....--

' I. ///;; 

\ 
II 

\ 

Jicama 23 

Kudzu 24 

Lotus Root 25 

Malanga 26 

Salsify 27 

Scorzonera 28 

Sweet Potato 29 

Taro 30 

Yam 31 

Yautia 32 

Leafy and Stem Commodities 33 - 39 

Bok Choy 33 

Chinese Cabbage 34 

Cardoon 35 

Cactus Leaves 36 

Coriander 37 

Dandelion 38 

Rocket 39 

Other Pod, Fruit and Vegetable Commodites 40 - 52 

Asparagus Beans 40 

Balsam Pear 41 

Breadfruit 42 

Chayote Squash 43 

Carambola 44 

., ,, 
) 

Cherimoya 

Guava 

Japanese Eggplant 

Mamey Sapote 

Plantain 

Tamarind 

Tamarillos 

Tomatillos 

~-

·--:~·o • 

"~ .... :-~-

III 

45 

46 

47 

48 

49 

50 

51 

52 

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

FRUIT AND VEGETABLE DIVISION 

FRESH PRODUCTS BRANCH 

SPECIALTY FRUIT AND VEGETABLE 

INSPECTION INSTRUCTIONS 

GENERAL 

These instructions have been developed by the Fresh Products Branch to (1) 

assist officially licensed inspectors in making inspections, 

writing certificates and to assist in the proper identification of 

specialty type fruits and vegetables. 

Most of the products covered in these instructions are imported; 

however, in recent years domestic production has increased. In 

developing these instructions many problems were encountered. The 

most prevalent is the use of alternate names. An example of this is 

the common name usage of the starchy root, Colocas:ta esculenta. It is 

commonly known as "Taro Root" in Asian and Pacific growing regions, 

while in Caribbean and Latin American regions it is called "Dasheen" 

or "Cocoyam." Also, because China consists of many provinces, each 

speaking a different dialect, one commodity may end up with many 

different names or different spellings of names with the same 

pronunciation. Examples are Gau Choy, Gow Choy or Gil Choy, meaning 

Chinese Chives and Pak-Choi, Paak-Ts'oi or Bak-Toi, meaning white greens 

in Southern Chinese provinces and Bok Choy in the domestic markets. 

"l REPRINTED NOVEMBER 2007 
-2-

In order to simplify product names, these instructions use the most 

common domestic name with the alternate name(s) in parenthesis. 

SAMPLING 

(2) As with other commodities, representative sampling is necessary in 

order that all portions of the lot are inspected and the facts shown 

on the certificate are truly indicative of the over-all quality and/or 

condition of the lot. Depending on the commodity being inspected, 

weight or count samples should be used to determine percent of defects. 

As a guide, check the physical characteristics of the commodity being 

inspected and if it resembles a domestic commodity, use the sampling 

procedure you would use for the domestic item. A further guide would 

be to use a sample of 20 pounds or the entire container if less than 20 

pounds on root or tuber commodities and count for leafy or fruit 

commodities. 

HEADING ON THE NOTESHEET 

(3) For detailed instructions pertaining to date, inspection point, place 

of inspection, kind of carrier, lading, etc., which are not covered by 

these instructions refer to the General Market Inspection Instructions. 

/ 
"' I 

-3-

PRODUCT INSPECTED 

Report: (4) 

Commodity, Type or Variety 

Type of Container 

Distinguishing Marks 

Place of Origin (if known) 

Quantity Inspected 

Commodity, Type or Variety: This is the first item shqwn under the (5) 

"Products Inspected" heading on the certificate. It "keynotes" the 

entire certificate as to which commodity the inspection covers. As 

mentioned earlier, many of the products have more than one name. For 

the purpose of simplicity the most common domestic name should be used 

to identify the commodity. When this is not possible, check the· bill 

of lading for the name. 

Type of Container: Specialty type commodities are shipped in a wide (6) 

variety of new and used containers. When containers are of standard 

types, it is not necessary to describe them other than to state the 

type such as "wireb()und crates," "tub-type" bushel baskets, 

"burlap sacks," etc. When products are shipped in unusual containers 

or in variations of a common type of container, a description is 

necessary. 

' I 
-4-

(7) Distinguishing Marks: When a container is labeled, printed or crayon 

marked with a brand or grade, shippers name and address, variety, net 

weight, sizes, lot numbers, etc., it shall be reported under this 

heading. When containers bear no markings, it should be reported as 

"No Distinguishing Marks." If a brand is misleading a.s to the 

commodity it covers, it should be described in detail. When the 

produce is packed in used containers showing several marks, inspectors 

shall show at least two of the markings and any shippers names and 

addresses. 

(8) Place of Origin: When container markings list the state or country of 

origin, it should be quoted. If containers are not marked, inquiries 

should be made as to its origin and a statement made to the effect it 

was invoiced or manifested from a certain state or country. 

(9) Quantity Inspected: The number of containers in a lot should always 

be stated on the certificate. This is reported either as a statement 

on authority of the inspector or as applicants' count or as shippers' 

manifest. The count of large lots certified in a warehouse or on a 

platform may be reported on the authority of someone other than the 

inspector. However, it is advisable in such cases for the inspector 

to take a rough count and compare it to the number of containers 

reported. 
-5-

Examples: 

NAMES in telescope type cartons labeled: "Names, Producto 

Colombiano, Peso ~eto 50 lbs., Importador Caribbean Product 

Exchange, San Juan, Puerto Rico," Applicant states: 3500 cartons. 

CHAYOTES in cartons printed, "Agrims s.a. Costa Rica Chayotes, 

Produce By Agrims s.a. Ujarras-Paraiso- Costa Rica, 20 lbs. Net." 

Applicant states 1000 cartons. 

TARO ROOT in inverted open mesh sacks tagged, "Chinese Taro, 50 lbs. 

Net." Inspectors count: 25 sacks. 

RADICCHIO packed in wooden lugs labeled, "Pevianifrutta S.P.A. 

Chioggia, Importe "D'' Italie, Radicchio Rosso," and stamped, "Peso 

Orig. Kg. 1.800, Scots.Max. 20." Each container also labeled "Kingdom 

of Belguim Department of Agriculture Plant Protection Service," 

Inspectors' count: 210 lugs. 

CONDITION OF LOAD AND CONTAINERS 

Under this heading the method of arrangement of the load and any 

shifting, breakage or other damage to packages should be clearly 

described. 

(10) 
-6-

When the load and containe·rs are in good order 9 the statement of 

arrangement is all that is necessary. When the load is "partly 

unloaded," the statement "partly unloaded" should be used. Show the 

arrangement of the amount left in the carrier. This is done by 

reporting the number of full and partial stacks remaining. Often 

height of load 9 vertical stripping or other factors prohibit counting 

the number of stacks or pallets remaining on the carrier. Therefore 9 

it is suggested to report the distance from the rear doors to nearest 

stack. 

When the shipment has been unloaded on a pier or into a cold storage 

or auction room, and the method of arrangement of the packages has no 

bearing on any condition of the product 9 it will be satisfactory to 

state "stacked at above location." If there is any breakage 9 it 

should be described. 

(11) Condition of Containers: Containers that are broken 9 torn 9 racked out 

of square, pieces missing 9 flattened or with contents missing or 

shall be mentioned under this heading. Wet spots 9 moldy spots on 

containers and wet or leaking condition due tq deterioration also 

be reported under this heading. 

For further information regarding "Condition of Load and Containers" 

refer to General Market Inspection Instructions. 
- 7 -

CONDITION OF PACK 

Specialty items are packed in a wide variety of containers. The proper (12) 

term to be used depends on how the product is packed~ 

For products that appear to be place-packed use the following terms: 

Very Tight: Too tight for best results and generally resulting in 

considerable bruising and damage. Should not be used unless product 

is damaged. 

Tight: Tight enough in layers to prevent product from moving within 

the package. 

Fairly Tight: Sufficiently tight in layers to prevent movement that 

would cause injury under normal handling conditions. 

Slightly Loose: Condition between "fairly tight" and "loose" in which 

the product is slightly loose within layers but there is not sufficient 

space so that an additional row can properly be added. 

Loose: Decidedly loose within layers allowing free movement which may 

cause damage to contents and there is sufficient space so that an 

additional row can properly be added to each layer within the 

container. 
-8-

When the product appears to be jumble packed or face and fill packed 

use the following terms: 

Level Full: Product is level with top edge of container. 

Well Filled: Filled so that contents are in firm contact with 

container cover .. 

Fairly Well Filled: Filled so that product is not more than 1/2 inch 

below top edge of the container. 

Slack: When pack cannot be described with any of the preceding terms, 

describe slackness in inches or fractions thereof~ 

SIZE 

(13) Since most of the specialty commodities are not covered by u.s. 

standards and the inspections are for condition only, size will 

generally not be a factor. However, there may be instances where the 

applicant may want an inspection restricted to only diameter, length, 

weight, uniformity of size or counts. The results of such inspections 

would be reported under this heading with a statement under "Remarks" 

showing it was done at applicants request. 
) 
ARROW t-\EAD 
-9-

AQUATIC & ROOT VEGETABLES 

Arrowhead (Ma Tai Koo, Sha Koo , Kuwai, Chee-Koo) 

The arrowhead is a fleshy bulb from a runner type perennial having 

long petioles and leaves of arrowhead shape-hence the name. It grows 

in marshy or swampy areas. Arrowhead is widely cultivated in Hong Kong, 

China and some South Pacific Islands. It is marketed in Europe. It 

is a prolific aquatic plant and when planted will send out eight or 

more runners as soon as the root system is established. Each of these 

runners will produce a new bulb at its end. Arrowhead when cut is 

yellow-buff and has the consistency of a sweetpotato. Each bulb weighs 

approximately one-half to 1 ounce. Arrowhead should be cooked before 

eating. 

Shape: 

Size: 

Color: 

Bulb; cylindrical or slightly tapering at both ends, 

or flattened and terminated by an elongated spout. 

Two to five lines encircle the bulbs or rootstock. 

1 to 1-1/2 inches long; 3/4 to 1-1/2 inches in diameter. 

Skin; Gray, bluish-gray, or yellowish 

Flesh; (depending on the variety) light yellow or buff. 

Sample: 50 count. 

(14) 
-10-

Arrowroot (Goo, Yuquilla, See Goo, Chinese Potato, Pitisilen, 

Chok-Woo, Tacca) 

(15) Arrowroot is a perennial of South American origin and grows 2 to 3 

feet high. The root itself is very smooth and partially covered with 

dry, scaly leaves at the time of harvest. Gardeners usually grow 

arrowroot for the production of starch for home consumption. Only 

young arrowroot which is not suitable for starch extraction finds its 

way to the market. The roots are washed and then boiled in salted 

water until tender. It is cultivated on the islands of the West 

Indies for the extraction of the starch from the tubers, but other 

higher yielding starchy tubers have begun to replace it. In the ear.ly 

days of European voyages across the Atlantic it was used in the West 

Indies as a treatment of wounds by poisoned arrows - hence the name. 

Shape: 

Size: 

Color: 

Fleshy, elongated root with enlarged growing end; 

tapering toward basal end. Conspicuously crossed by 

encircling lines. 

Four to eight inches long; 1 to 1-1/4 inches in diameter 

at the thick end. 

Skin; ivory. 

Flesh; white. 

Sample : 20 pounds • 

Other: May contain areas that have been trimmed. Disregard 

unless affected by decay. 
/ 

ARROWROOT 
DOME.ST\C BURDOCK 
/ 

11 

Burdock Root (Gobo Root, Lony Root, Long Root) 

Great Burdock, as it is sometimes called, is normally a biennial but 

harvested annually. It has large, broad, cordate (heart shaped 

leaves and long petioles. It is a native of Europe and Asia and is 

cultivated in Japan, Hawaii and California. Burdock root is found on 

the market in two forms; one as young roots with the entire foliage 

attached or as fully grown roots with detached foliage. Both forms 

are usually tied in bundles. 

Shape: Root; long, cylindrical, tapering at end. 

Size: 1 to 4 feet long; 1/4 to 1-1/2 inches thick. 

Color: Skin; brown to gray. Flesh; white. 

Texture: Coarse and fibrous. 

Sample: 25 count (roots). 

Production: USA (California & Hawaii), Japan, Taiwan. 

Other: Usually in bunches and packed in wire bound crates. 

Untie extra bunches to make sample of 25 roots. Not 

unusual to see loose dirt or sand attached to root. 

Disregard unless caked or requested to report 

adhering dirt. Young roots can be kept for a few weeks 

in high humidity at 32· to 34°F. Under the same 

conditions older roots can only be stored for a 

shorter period as they will be spongy and woody. 

(16) 
-12-

Cassava (Yuca, Manioc, Tapioca Root, Aypu, Boniato, Camioc) 

(17) This plant is originally from Brazil and is grown throughout the 

tropical regions of the world. It is a staple food for many. There 

are two species of Cassava root; bitter and sweet. The bitter 

form is the more widely used. The Cassava Root must not be tasted 

raw because it contains a poisonous acid, which is completely 

dispelled in the cooking process. The starch of the Cassava root is 

used for making Tapioca. 

Shape: 

Size: 

Color: 

Root; long, cylindrical, fairly smooth to bark-like skin. 

8 to 24 inches in length and 1-1/2 to 3 inches in 

diameter. 

Skin; brown to reddish brown and rather hairy with a 

brown colored network of veins. 

Flesh; ivory white. 

Texture: Hard. 

Sample: 20 pounds. 

Production: Tropcial parts of South America, Africa, and Central 

America. 

Other: May contain areas that have been trimmed or the root may 

have been cut in half to fit shipping container. 

Disregard unless affected by decay. The root will store 

for long periods without becoming soft and flabby. 
/ 

'. 

CASSAVA 
CELER\AC · 
-13-

Celeriac (Celery Root, Apio Root) 

This commodity belongs to the same family as Pascal Celery and is grown (18) 

for the globe shaped root crown instead of the stalk. It originated in 

the Mediterranean area and is generally used as a flavoring for soups 

but can be used with other types of foods also. 

Shape: Globe shape, rough skin. 

Size: Up to 4 inches or more in diameter. 

Color: Skin; brown. 

Flesh; whitish. 

Sample: 20 pounds. 

Production: Europe and the United States. 

Other: Will store for several months with .tops cut off at 

32 to 34°F and high humidity. 
-14-

Chinese Chives (Gau Choy Flower, Gil Choy, Gow Choy) 

(19) Two cultures of Chinese Chives are grown for the fresh market; big 

leaf for blanching, and the other for the flowering stems which are 

not blanched. There are three types of Chinese Chives on the market, 

big leaf green in color, big leaf blanched, and flowering stems. All 

these are used as seasonings for a variety of dishes. 

Shape: 

Size: 

Color: 

Tuberous rhizomes with flat leaves or flowering type with 

a scope that is solid and angular with a rounded flower 

cluster. 

Blanching type - leaves about 14 inches in length, 

1/4 inch width. 

Flowering type - leaves about 18 inches in length. 

Green or Blanched color. 

Production: USA (California), Japan, Philippines, Thailand, and 

northern India. 

Sample: 100 count (individual). 

Other: Very short storage period, so they should be used 

within a short period after purchasing. 
CHINESE CJ-\\\JE 
DAl KON 
I 

-15-

Daikon (Chinese Turnip, Japanese Radish, Mullang) 

A root native to China and Japan, it is in season throughout the year. 

Three distinct types or varieties are grown: spherical, oblong and 

cylindrical. The oblong variety is preferred by the Chinese; the 

large, long and round varieties by the Japanese. The small variety 

is marketed in bunches of 4 to 6 roots and the larger variety in 

bunches of 1 to 4, depending upon the size of each root. 

Shape: Roots; spherical, oblong, cylindrical. 

Size: 3 to 24 inches in length; 2 to 6 inches in diameter. 

Color: All types, white. 

Sample: 20 pounds. 

Production: USA (California) Japan, China. 

Other: .Untie randomly selected bunches to obtain a 20 pound 

sample. Will keep well in cool temperatures for very 

long periods. 

(20) 
-16-

(21) Ginger Root (Sang Gurng, Gung Gurng, Sang Geong, Jenibre, Jengibre, 

Zingiber) 

Ginger roots are the thickened aromatic rhizomes of the ginger plant, 

an herb widely cultivated in tropical countries. The roots are used 

either fresh or dried and ground as flavorings or spices in food and 

occasionally as a medicine. Most of the fresh ginger root marketed in 

the U.S. is grown in Hawaii and the Fiji Islands. There ar~ no U.S. 

grade standard~ for ginger root, but Hawaiian grade standards are 

often used as the trading standard. 

Most ginger root from Hawaii is shipped in fiberboard cartons. Fiji 

ginger root is generally shipped in wirebound or wooden slat crates. 

Shape: 

Size: 

Color: 

Branch rhizome multisegmented and round to oval shaped. 

Varies 

Skin; brown to golden brown color 

Flesh; grayish white to creamy white. Some cultivars 

may show a bluish ring or ting when cut 

crosswise. 

Sample: Jumble pack; entire contents 

Bulk; 20 pounds 

Production: USA (Hawaii), China, India 

Other: Individual roots should be considered as defective when 

they are affected by soft and dry type rots, shriveling, 

worm holes or obvious insect injury, sunburn, bruising, and 

excessive dirt. 
) 

GINGER RooT 
JE.RUSJ\LEM 1\RTICt-lOKE 
-17-

Jerusalem Artichoke (Sunchokes, Topi Tamboo, Chufle) 

This root tuber is not an artichoke and has nothing to do with 

Jerusalem. It is a member of the sunflower family. It is the root of 

a type of sunflower cultivated especially for the root. It can be 

grown throughout the United States but does better in cooler zones. 

Once dug it is hard to store because the thin skin allows it to shrivel 

easily. However, it will store for a few weeks under ideal conditions 

as long as it does not dry out. 

Shape: 

Size: 

Color: 

Knobby and gnarled root, thin skins. 

2 to 7 inches in diameter. 

Skin; brown. 

Flesh; white. 

Texture: Crisp. 

Sample: Jumble Pack; 10 pounds 

Consumer Pack; 10 count 

Other: Some root branches may be broken. Disregard unless broken 

area is affected by decay. 

(22) 
-18-

Jicama (Yam Bean Root, Chinese Yam, Fon Goot, Mexican Potato, Sicama) 

(23) Pronounced hick'-a-ma, this product is grown in tropical areas and is 

used by Mexicans as the potato is used in the United States. It 

resembles a turnip in appearance and has a bland flavor similar to 

the water chestnut. It is often used as a substitute for the more 

expensive water chestnut. Smaller tubers are the ones most preferred; 

larger ones may be woody. Unlike the potato, when peeled the flesh 

of the Jicama will not darken in color. It may be eaten raw or 

cooked. 

Shape: 

Size: 

Color: 

Tuber; similar in shape to a turnip. 

2 to 6 inches in diameter, 1 to 6 pounds in weight. 

Skin; light brown or tan or straw yellow. 

Flesh; white. 

Texture: Crisp, juicy. 

Sample : 20 pounds. 

Production: Various tropical countries. 

Other: Will store in a refrigerated area for a few weeks. 
I 

JICAMA 
KUDZU 
-19-

Kudzu (Yaka, Magnagna, Fankot) 

The kudzu root resembles the sweetpotato somewhat, but has very 

coarse, tough skin. Some roots will grow to great size, but only the 

smaller roots are used commercially. The plant is a hairy, twining 

perennial which grows 30 to 60 feet long. Commercial use has 

slowed somewhat, being replaced by the sweetpotato, but it is still 

grown for its starch content. It is native to China and Japan. 

Shape: 

Size: 

Color: 

Large root; tapering, or irregular. 

5 to 24 inches in length; 3 to 18 inches in diameter. 

Skin; straw-colored to light brown. 

Flesh; white. 

Texture: Fibrous. 

Sample: 20 pounds. 

Other: May have areas that are trimmed. Disregard unless 

affected by decay. 

(24) 
-20-

Lotus Root (Lilly Root) 

(25) One of the unique vegetables of the Orient, it" resembles no other 

vegetable. It is a productive aquatic crop. Large quantities of the 

roots are shipped to the U.S. to supply the demand of the Oriental 

population. The lotus root, also known as "the sacred lotus" is 

indigenous to China, India and Persia. 

Shape: 

Size: 

Color: 

Root; divided into segments resembling links of 

sausage; individual links are oblong. 

2 to 4 feet in length, 2-1/2 to 3-1/2 inches in diameter; 

individual segment or link 3 to 6 inches long. 

White to buff orange throughout. 

Interior: Cross section of segment is perforated with 10 canals of 

two sizes, the smaller alternating with the larger. 

Sample: 10 count (individual) 

Other: May be tied in bunches. If so, randomly select bunches 

to obtain 10 count sample. 
•, 

LOTUS RooT 

-21-

Malanga (Taro Root, Old Coco Yam, Eddoe) 

(See Taro Root) 

Salsify (Oyster Plant, Goatsbeard, Vegetable Oyster) 

This root crop tends to remind many people of oysters, hence its 

alternate names of oyster plant or vegetable oyster. The plant is 

known as goatsbeard because of its clump of narrow, grasslike leaves 

that grow above the ground. Salsify resembles a parsnip root. It is 

a hardy product and develops the best oyster flavor after going 

through several frosts. 

Shape: 

Size: 

Color: 

Root; hairy, tapering. 

1 to 2 inches in diameter at crown, 8 or more inches 

in length. 

Flesh; creamy white. 

Sample: 20 pounds. 

(26) 

(27) 
-22-

Scorzonera (Black Salsify) 

(28) Commonly called "black salsify" it is an entirely different plant 

from the more familiar white skinned variety, but has a similar 

flavor to the white variety and many of the same uses. The roots 

contain inulin (a carbohydrate) and milky juice. 

Shape: 

Size: 

Color: 

Root; hairy tapering. 

1 to 1-1/2 inches in diameter at crown, 8 or more 

inches in length. 

Skin; black or charcoal gray 

Flesh; white 

Sample: 20 pounds. 

Production: Belguim, Netherlands, France, United States. 

Other: Roots that have not become soft or flabby can be 

stored for long periods at 32 to 34°F and high 

humidity. 
l 

S C. o RZ. 0 N E R 1\ 

-23-

Sweet Potato (Batata, Boniatos, Batas) 

From Latin American areas, this product is better known as "batatas," (29) 

taken from the botanical name Ipomoea batatas. It is widely 

cultivated throughout the tropical areas and closely resembles the 

domestic sweet potato. 

Shape: 

Size: 

Color: 

Ovoid (egg shaped). 

1-3/4 to 4 or more inches in diameter, 3 or more 

inches in length. 

Can range from light pink to yellowish-pink skin 

with yellow flesh, to bright red skin and white 

flesh. 

Sample: 20 pounds. 

Production: Tropical areas of Latin America, the Far East, 

Middle East and Africa. There is also some 

production in Spain and Italy. 
-24-

Taro Root (Malanga, Old Coco Yam, Eddoe, Dasheen, Tania, Tannia, 

Tanier, Eddoe, Woo Two, Suto Imo, Kulkus, Woo Doi, Yamarimo, Yautia) 

(30) Of all of the specialty root items contained in the handbook, 

the most confusion will be with this one. Taro is ~ member of 

the arum family and has many alternate names depending upon 

point of origin. From the South Pacific Islands it is known 

as "Taro." From the Caribbean and Latin American regions it 

is known as coco, eddoe, baddo, malanga, dasheen, tanier, tannia, 

and yautia, among others. It is used by many as a staple. In 

Hawaii, Poi is made from the starch of the taro. 

Shape: 

Size: 

Color: 

Flesh: 

Sample: 

Root, varies from round to oblong to cylindrical, tapering 

at the stem end. 

1-1/2 to 6 inches in diameter; 2 to 12 inches in length, 

6 ounces to 12 pounds in weight. 

Skin; brown or gray to dark gray, coarse, with or without 

dark or gray fiber. Some varieties may have traces 

of purple fiber. 

white, yellowish white, pinkish white. Some may 

show conspicuous coarse fiber distributed through 

interior of root. 

20 pounds. 

Production: All tropcial lowlands. 

Other: Will contain areas that have been trimmed and could make 

the root unsightly in appearance. Disregard this as 

the appearance is accepted by the trade. Report if 

trimmed areas affected by decay. 
/ 

TARO 
YAM 
-25-

Yam (Name, Chinese Yam, Cush Cush, Greater Yam, Lesser Yam, Boniato) 

The Yam, also known as "Chinese Yam, Chinese Potato, Name and Boniato," 

is cultivated in the Orient, Caribbean and Latin American regions. 

It is an enlarged rootstock which somewhat resembles the sweet potato 

in general appearance. It should not be confused with the sweet 

potato as it belongs to a different family. 

Shape: Root; cylindrical, oblong, straight or irregular. 

Size: 2 to 6 inches in diameter, 6 to 8 inches in length. 

Color: Skin; Gray to dark gray, purple within. 

Flesh; White. 

Sample: 20 pounds. 

Production: All tropical areas. 

Other: Will contain areas that have been trimmed and could 

make the root unsightly in appearance. Disregard this 

as the appearance is accepted by the trade. Report 

·if trimmed areas affected by decay. 

Yautia (Tania, Tanier, New Coco Yam, Tannia, Chou Caraibe, Acum, 

Taro Root) 

(See Taro Root) 

(31) 

(32) 
-26-

LEAFY & STEM COMMODITIES 

Bok Choy (Chinese Chard, Boy-Toyo, Pak-Choy, Paak-Tsoi, Bok Toy) 

(33) Of all the Orient-grown vegetables, Bok Choy is probably the best 

known. The plant is a general favorite because of the pleasing sweet, 

crisp taste of it petioles (supporting stems). It is a native of Asia 

and belongs to the same family as Napa and Michihle. 

There are four forms of Bok Choy. The most common is the one with 

thick white stalks, each with a leaf which is large, dark green and 

rather oval in shape. The other lesser known types include the 

seedling stage of the above and is the result of thinning the plants; 

a stout form with luxuriant leaves and fleshy petioles without flower 

buds or blossoms; and a flowering type which is slender and has long, 

round, narrow petioles and narrow leaves and tops which bear yellow 

blossoms. 

Shape: Stalk with several branches bearing leaves. 

Size: 6 to 14 inches in length. 

Branches: Fleshy, glossy, white with leaves smooth, green egg 

shaped, glossy, firm, scallop edged. 

Sample: Entire container (count). 

Production: China, Japan, Korea, Taiwan, Europe, United States. 
BOK CHOY 

-27-

Chinese Cabbage (Napa, Slew Choy, - Pe-tsal, Won Bok, Shew Choy, Nappa, 

Wong Nga Paak, Pak Choy, Patchio 

Another native of Asia and a member of the same family as Bok Choy it (34) 

is probably the best known of the oriental vegetables. Twelve or more 

varieties of Chinese Cabbage are grown. These may be divided into two 

types. One type is characterized by its conspicuous compact, blanched 

head, whereas the other type is loose or nonheading. Both types will 

produce short and tall forms. 

Shape: Oblong, compact or loose depending upon the variety. 

Leaves: Numerous radical; thin paperlike, clasping or loose; 

8 to 10 inches long, 3 to 8 inches broad; somewhat 

hairy, thin and veined; margin on edges rather 

indistinctly toothed, midrib broad, flat and smooth. 

Color: Outer part light to yellowish green; inner part 

yellowish to white, depending upon solidity of head. 

Sample: Entire contents (count). 

Production: Japan, China, Taiwan, Korea, Europe, Netherlands, 

United States. 
-28-

Cardoon (Cardoni) 

(35) This product is related to the globe artichoke and is native to the 

Mediterranean. It is cultivated both for its roots and stalks. It 

is similar in appearance to sea kale. It has tasty inner leaves 

that may be eaten like celery, however it is usually cooked before 

eating. 

Shape: 

Size: 

Color: 

Stalk of branches, similar to celery. Depending upon 

variety branches may have from a few to many spines 

along edges of branches. 

Stalks usually 12 to 16 inches in length. 

Branches light green to dark green. One variety is 

red-stemmed. 

Sample: Entire contents (count). 

Production: Italy, Spain, France. 
•, 

-29-

Cactus Leaves (Nopales) 

Cactus leaves or Nopales come from the Prickly Pear Cactus. They are (36) 

usually shipped with the thorns attached, but some loads do arrive 

dethorned. 

Shape: Leaf or pad ovular. 

Size: 8 to 20 inches in length and approximately 1/4 inch thick. 

Color: Light to dark green. 

Sample: 25 count. 

Other: Care must be taken not to injure fingers on thorns when 

making inspection. 
-30-

Coriander (Cilantro, Mexican Parsley, Chinese Parsley) 

(37) A Mediterranean native, this plant is an annual herb more commonly 

known as Chinese or Mexican parsley. The green leaves resemble 

domestic parsley. It is widely used by Orientals and Latin 

Americans. 

Color: Green. 

Sample: 25 bunches of plants (if packed loose). 
) 

' 

. 

~ 

. 

. / ' ~~ !. ·• 

;-' //, 

,:,/;>/ 

CORIANDER 

.. ., 
J)ANDELION 
I 

-31-

Dandelion 

Believed to be a native of Eurasia, this perennial has been produced (38) 

in Asia and Europe for centuries. It grows in the temperate zones that 

support spinach and kale. The cultivated varieties tend to have 

larger leaves than the wild type found in many front lawns. Some 

varieties and strains may look like endive, which is a member of the 

same family. It can be found in the markets with green or blanched 

leaflets. 

Leaf: 

Stem: 

3 to 9 inches in length, lance shaped; deeply and 

irregularly lobed and toothed with divisions pointed 

towards base; young leaves partly hairy; light to dark 

green. 

Short.and margined. 

Sample: Entire container (count). (U.S. grade standards 

should be applied) 

Production: Europe and United States. 
-32-

Rocket (Arrugula, Roguette, Rugula) 

(39) Another native of the Mediterranean region, it is also known as 

"rucola" and "raquette." Rocket is an annual that is related to 

mustard. It has erect stems with leaves that are bright green, 

long and smooth. The lower ones are sharply toothed and indented. 

Sample: Entire contents. 

Production: Italy, France. 

Other: Extremely short storage period. 
} 

ROCKET 
.. 

ASPARAGUS BEAN 
! 

-33-

Other Pod, Fruit and Vegetable Commodities 

Asparagus Bean (Long Bean, Yard Long Bean, Dow Gok, Dow Kok, Chinese (40) 

Long Bean) 

An annual and native of southern Asia, it is also known as Yard-Long 

Bean. It is closely related to the cowpea but is readily 

distinguished from it by the length of its pods. To be of good 

market quality, the pods must be picked before they become too 

coarse or tough. 

Shape: Pods; long, slender. 

Size: 12 to 36 inches in length. 

Color: Light yellow to dark green. 

Sample: 25 bunches or if loose 50 count. 

Production: Southeast Asia, United States, Suriname. 

Other: May have to randomly select other crates to 

make-up 25 bunch sample. 
-34-

Balsam-Pear (Bitter Melon, Balsam Apple, Bitter Cucumber) 

(41) Also known as bitter melon, this product is harvested before it is 

mature. It is at its best when it is beginning to ripen. The 

interior of the melon is pithy and has many flat seeds in 

pulplike coverings. The seeds are white to brown, with a peculiar 

pattern on the surface, depending on the degree of ripeness. The 

rind is grayish green, becoming bright yellow to orange when ripe. 

The pulplike seed coverings becomes bright red at maturity. The ripe 

fruit will have a slightly sweet taste. 

Shape: 

Size: 

Color: 

Long, oblong, oval, ribbed and covered with blunt warts 

or tubercles (lumps); taper~ng at blossom end. 

6 to 12 inches long; 2 to 2-1/2 inches in diameter. 

Grayish green to dark green, becoming yellow to orange 

when ripe. 

Taste: Bitter to slightly sweet when ripe. 

Sample: 25 count. 

Production: Tropical areas. 

Other: Can be stored up to three weeks at 53 to 55°F. 
BALSAM- P EJ\R 
BREADfRUIT 
'" 

-35-

Breadfruit (Captain Bligh, Pain Bois) 

This fruit is native to tropical areas and is used as a staple food by (42) 

many. It is believed that breadfruit seedlings were brought from the 

South Pacific to the West Indies by Captain Bligh. The edible portion 

of the fruit is the white to yellowish pulp. It must be cooked. It 

is not unusual to see immature fruit on the market as some consumers 

prefer the slightly immature more than fully matured fruit. There are 

seeded and seedless varieties. 

Shape: Roundish or egg shaped. 

Weight: 2 to 10 pounds. 

Color: Rind; Yellowish green, with many low projections, 

sometimes spiny. 

Flesh; White to yellowish white. 

Sample: Entire contents (count). 

Production: Indonesia, Thailand, and some Latin America 

countries. 
-36-

Chayote Squash (Choko, Vegetable Pear, Mirliton, Custard Marrow 

Mango Squash, Chaco, Choco, Tallon, Tallote, Chocho, Christophene 

Laboe Siam) 

(43) A native of Mexico this product is usually imported to U.S. markets. 

However, it has been grown successfully in the tropical areas of 

the southern United States, but it is unlikely that it will become 

an abundant cash crop. It belongs to the same family as the 

cucumber and gourd and grows from long climbing vines. It has a 

pleasant taste and is low in calories. It can be eaten raw or 

cooked. 

Shape: Pear shaped, spiny, deeply ribbed. 

Size: 3 to 8 inches in length. 

Color: Green, pale green, ivory white. 

Sample: Entire contents (count). 

Production: Guatemala, Honduras, Costa Rica, Algeria, Indonesia, 

Hawaii, Philippines and the State of Louisana. 

Other: Fruit that is not fully mature will store nicely at 

refrigerator temperatures for long periods. ,. 


-37-

Carambola (Starfruit, Star Apple) 

Carambola better known as "star fruit" because of its cross-section (44) 

appearance. It has been cultivated in Southeastern Asia and other 

tropical areas. It can have a very sour to very sweet taste and can 

be eaten fresh. It can be very acid to sweet and have a pleasant 

fragrance, somewhat like the quince. 

Shape: Mostly eggshaped, sometimes round, 3 to 6 prominent 

longitudinal angles or ribs. 

Size: 4 to 6 inches in length. 

Color: Light golden yellow color; may have traces of light green. 

Sample: Entire contents (count). 

Production: Florida, Brazil, Israel, India, Srilanka, Thailand. 

Other: Should not be stored below 41°F. 
-38-

Cherimoya (Sweet Sop, Sugar Apple) 

(45) This is another fruit native to the tropics but must be ,grown in the 

higher altitudes. Pronounced char-i-mo-ya it is considered the 

treasure of the tropics. A hybrid of the cherimoya has been named 

"atemoya." This fruit is grown in Florida and is quite often confused 

with cherimoya because of its close resemblance. 

Shape: 

Size: 

Color: 

Heartshaped; skin divided into oblong scales which 

overlap each other similar to roof tiles. 

8 ounces to 1 pound. 

Skin; green. 

·Flesh; white or pink, imbedded with large tan-colored 

seeds. 

Texture: Creamy custard-like. 

Taste: Blend of papaya, pineapple and banana. 

Sample: Entire contents (count). 

Production: Florida, Tropical Latin America (higher altitudes) 

Spain, Portugal, Thailand, Indonesia. 

Other: Fruit is considered fully ripe when skin begins to 

turn black. 
CHER}MOYA 
j~~~~ifiii 

~·- __ / 

GU 1\ VA 
/ 

-39-

Guava (Feijoas) 

Guava is another tropical fruit with flavors from sweet to acid 

and a distinctive aroma that may be mild and pleasant to strong and 

penetrating. It is the fruit of an evergreen tree native to the 

tropical areas of the United States. It may be eaten raw, cooked or 

processed for canning. 

Shape: Round, egg to pear shaped. 

Size: 5 to 6 inches in diameter. 

Color: Skin; pale yellow. 

Flesh; white, yellow, pink or red. 

Sample: Entire contents (count). 

Production: United States, Mexico, South Africa, Thailand, 

New Zealand. 

Other: Should not be stored below 46°F. 

(46) 
-40-

Japanese Eggplant (Miniature Eggplant) 

(47) This is similar to regular eggplant, except that its diameter is 

thinner. It has a slightly milder and more delicate taste than 

regular eggplant. The skin is thinner and not as tough as its 

counterpart. 

Shape: Tubular. 

Size: 5 to 7 inches in length. 1 inch in diameter. 

Color: Shiny, purplish black. 

Sample: 25 count. (U.S. grade standards should be applied) 
) 

JAPANESE fGGftANT 

I 

... 

• 

.. 

-41-

Mamey Sapote (Sapodillo, Mexican Custard Apple) 

Relatively new to Florida, Marney Sapote will be soon a leader in 

tropical fruits from that area. It is picked hard but is considered 

mature. It has a thick skin and ships well. Many Latin Americans 

compare the taste to a sweet pumpkin or sweet potato. All say that 

no other fruit can compare with it. 

Shape: Egg or round shaped, with a prominent point. 

Size: 3 to 8 inches in length. 

Color: Skin; thick, russet brown, rough, scruffy. 

Flesh; salmon to reddish, firm, almost free of fiber. 

Contains large brown seed. 

Sample: Entire contents (count) • 

Production: Florida, Mexico, Venezuala, Thailand, Indonesia 

Malaysia • 

(48) 
-42-

Plantain (Plantano, Machos, Cooking Banana) 

(49) A member of the banana family, it must be cooked to be palatable. It 

is longer and thicker than regular bananas. The plantain is a staple 

in the diet of many people from the tropics. It is a versatile fruit 

because it can be used when mature and hard, soft and yellow or fully 

ripe and dark brown to black. 

Shape: Like a banana. 

Size: 8 to 14 inches in length. 

Sample: 25 count. 

Production: Columbia, Honduras, Puerto Rico, Panama. 

• 

TAMARIND 
, 

-43-

Tamarind 

This product is used for flavorings in curries and tropical drinks. (50) 

It is the pod of a large tropical tree grown in the West Indies and 

Asia. Inside the pod are several compressed seeds surrounded by a 

brown acid pulp. This pulp is used for flavorings. 

Shape: Pod, flattened, brittle. 

Size: 3 to 8 inches in length. 

Color: Cinnamon Brown. 

Sample: 50 count. 

Production: India, Indonesia, some African countries, some 

Latin American countries. 
-44-

Tamarillos (Tree Tomatoes) 

(51) A native of New Zealand, this product contains a fairly tart flavor 

and is usually cut in half and eaten with a spoon. 

Shape: 

Size: 

Color: 

Egg shaped. 

Generally about the size of an extra large egg. 

Orange-yellow to red or brownish-red, sometimes 

purple. 

Sample: 50 count. 

Production: New Zealand, Southeast Asia, some Latin 

American countries. 
l 

TAMAR\ LLO 

, I 
• 

TOMATJ LLO 
• 

.. 

-45-

Tomatillos (Ground Tomatoes) 

Tomatillos resemble small green tomatoes. They grow on vines along (52) 

the ground thus their alternate name "ground tomatoes." They taste 

like green plums and are used in Mexican sauces and dishes. They have 

a very tough thin skin. 

Shape: 

Size: 

Color: 

Roundish. 

About the size of a walnut. 

Bright green to yellowish green. Also have a parchment 

like gray brown covering that looks like dried leaves 

attached .• 

Sample: 50 count. 

Production: Latin America and part of the Caribbean.