ONIONS agmark

Grade designation

Grade Requirements

Grade tolerances

1

2

4

Extra class

Onion shall be of superior quality.

They shall be characteristic of the variety and /or commercial type.

The bulbs shall be :

–          firm and compact;

–          unsprouted (free from externally

5% by number or weight of onion not satisfying the requirements of the grade, but meeting those of Class I grade or, exceptionally, coming within the tolerances of that grade.

visible shoots);

–          properly cleaned;

–            free from swelling caused by abnormal development;

–            free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.

They shall be free of defects, with the exception of very slight superficial blemishes, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Class I

Onion shall be of good quality. They shall be characteristics of the variety and/or commercial type.

The bulbs shall be :

–          firm and compact;

–          unsprouted (free from externally visible shoots);

–            free from swelling caused by abnormal development;

–            free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.

The following slight defects, however, may be allowed provided,

these do not affect the general appearance of the produce,    the

10% by number or weight of onion not satisfying the requirements of the grade, but meeting             those of Class    II    grade                or, exceptionally, coming within the tolerances of that grade.

quality,   the   keeping   quality   and presentation in the package.

–            a slight defect in shape;

–            a slight defect in colouring;

–          light staining which does not affect the last dried skin protecting the flesh, provided it does not cover more than one- fifth of the bulb’s surface.

–              Superficial cracks in and absence of part of the outer skins, provided the flesh is protected.

Class II

Onion which do not qualify for inclusion in the higher grade, but satisfy the minimum requirements. They shall be reasonably firm. The following defects may be allowed, provided the onion retain their essential characteristics as regards the quality, the keeping quality and presentation.

–          defects in shape;

–          defects in colouring;

–            early signs of shoot growth visible from outside (not more than 10% by number or weight per unit of presentation);

–          traces of rubbing;

–              slight marking caused by parasites or disease;

–          small healed cracks;

–            slight bruising, healed, unlikely

10% by number or weight of onion not satisfying the requirements for the grade but meeting the minimum requirements.

to impair keeping qualities;

–          root tufts;

–          stains which do not affect the last dried skin protecting the flesh provided they do not cover more than half the bulb’s surface;

–          cracks in the outer skins and the absence of a part of the outerskins from not more than half of the bulbs’s surface;

–          cracks in the outer skins and the absence of a part of the outerskins from not more than one-third of the bulb’s surface, provided the flesh is not damaged.