In all classes, subject to the special provisions for each class and the tolerances allowed, the asparagus must be:

intact;

The asparagus must not have any damage or injury spoiling the integrity of the produce
sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
The asparagus must be free from disease or serious deterioration which appreciably affects their appearance, edibility or keeping quality. In particular, the asparagus affected by rotting, even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at their destination, are to be excluded.
Asparagus showing the following defects are therefore excluded:
- diseases,
- damage caused by high temperature or frost.
Soaking the asparagus after harvesting can lead to rot on tips, split shoots and translucent (“acid”) shoots. These translucent (“acid”) shoots are pale, sticky and have a foreign acid smell. The rotten tips are more pointed and black coloured.
clean, practically free of any visible foreign matter; The asparagus must be practically free of soil, dust, chemical residue or other foreign matter.
fresh in appearance and fresh-smelling; The asparagus must not show signs of shrivelling and must not be limp or tough. The cut at the base of the shoots must not be dried up
practically free from pests; The presence of pests can detract from the commercial presentation and acceptance of the asparagus. Therefore, the acceptable limit would be the odd insect, mite or other pest in the package or sample; any colonies would lead to the rejection of the produce.
practically free from damage caused by pests; Pest damage affecting the flesh makes the produce unfit for consumption. There must be no holes, mines and other damage caused by rodents or insects. Pest damage can detract from the general appearance, keeping quality and edibility of the asparagus.
practically unbruised; Bruises are a result of rough handling during harvesting and packaging.
free of abnormal external moisture, i.e. adequately “dried” if they have been whashed or cooled with cold water; This provision applies to excessive moisture, for example, free water lying inside the package but does not include condensation on produce following release from cool storage or refrigerated vehicle.
free of foreign smell and/or taste. This provision applies to asparagus stored or transported under poor conditions, which have consequently resulted in their absorbing abnormal smells and/or tastes, in particular through the proximity of other product which give off volatile odours.
The cut at the base of the shoots must be as clean as possible.
In addition, asparagus must be neither hollow, split, peeled nor broken. Small cracks which have appeared after harvesting are, however, allowed, so long as they do not exceed the limits laid down in Section IV. A. “Quality Tolerances”.
The development and condition of the asparagus must be such as to enable them:
- to withstand transportation and handling
- to arrive in satisfactory condition at the place of destination