Classification OF ASPARGUS

Asparagus are classified in three classes, as defined below:

“Extra” Class

  • Asparagus in this class must be of superior quality. Very well formed and practically straight. They must be characteristic of the variety and/or commercial type. Having regard to the normal characteristics of the group to which they belong, their tips must be very compact
  • Only a few very slight traces of rust on the shoot, removable by normal peeling by the consumer, are allowed.
  • Rust may appear due to weather conditions and/or the type of soil. The tips must not show any traces of rust.
  • For the white asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on the shoots.
  • Green asparagus must be totally green.
  • Colour must be typical of the group.
  • No traces of woodiness are allowed for the shoots in this class.
  • Woodiness is characterised by a fibrous or tough lower end of the shoot.
  • The cut at the base of the shoots must be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly beveled, so long as the beveling does not exceed 1 cm.
  • They must be free from defects with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Class I

  • Asparagus in this class must be of good quality. They must be characteristic of the variety and/or commercial type. Having regard to the normal characteristics of the group to which they belong, their tips must be compact
  • Green asparagus must at least be green for 80 per cent of the length.
  • Colour must be typical of the group.
  • The cut at the base of the shoots must be as square as possible
  • The following slight defects, however, may be allowed provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:
    • a slight defect in shape, i.e. the shoots may be slightly curved;
    • a faint pink tint on the tips and the shoots of the white asparagus group;
    • slight traces of rust removable by normal peeling by the consumer;
    • Rust may appear due to weather conditions and/or the type of soil. The tips must not show any traces of rust
    • a trace of woodiness on the lower part of the shoot of the violet, violet-green and green asparagus group, provided this woodiness disappears by normal peeling by the consumer.

Class II

  • This class includes asparagus that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.
  • Asparagus in this class must be of reasonable quality, and are suitable for human consumption.
  • Green asparagus must at least be green for 60 per cent of the length.
  • Colour must be typical of the group
  • The cut at the base of the shoots may be slightly oblique.
  • The cut at the base may be slightly oblique, but must always be as clean as possible.
  • The following defects may be allowed provided the asparagus retain their essential characteristics as regards the quality, the keeping quality and presentation:
    • defects in shape, i.e. the shoots may be more curved than in Class I and having regard to the normal characteristics of the group to which they belong, the tips may be slightly open;
    • Floral buds may be visible provided they are held close to the tip.
    • a green tint on the tips of white asparagus and a light green tint on the tips of violet asparagus;
    • traces of rust, removable by normal peeling by the consumer; EENN
    • Rust may appear due to weather conditions and/or the type of soil. Only exceptionally can the tips of asparagus show any minute rust spots. On no account should these spots be allowed when this requires peeling that may damage the tip.
    • slight woodiness. Asparagus of all groups may be slightly woody.