Potatoes for Processing Grades and Standards

Grades of Potatoes for Processing

  • grade No. 1 Processing consists of potatoes which meet the following requirements:

    • Basic requirements:
      • Similar varietal characteristics;
         
      • Moderately firm; and,
         
      • Fairly well shaped.
    • Free from:
      • Freezing or freezing injury;
         
      •  Blackheart;
         
      •  Late Blight Tuber Rot;
         
      •  Southern Bacterial Wilt;
         
      •  Bacterial Ring Rot;
         
      • Insects, worms or larvae;
         
      •  Soft rot and wet breakdown; and,
         
      • Loose sprouts, dirt and foreign material.
    • Free from damage by any cause.
       
    • Size. Unless otherwise specified, individual potatoes shall be not less than 2 inches in diameter or 4 ounces in weight. Percentage(s) of a larger size(s) and/or a maximum size may be specified.
  • grade No. 2 Processing consists of potatoes or usable pieces of potatoes which meet the following requirements:
    • Basic requirements:
      • Similar varietal characteristics;
         
      •  Moderately firm; and,
         
      • Not seriously misshapen.
    • Free from:
      • Freezing or freezing injury;
         
      • Blackheart;
         
      • Late Blight Tuber Rot;
         
      • Southern Bacterial Wilt;
         
      • Bacterial Ring Rot;
         
      • Insects, worms or larvae;
         
      • Soft rot and wet breakdown; and,
         
      • Loose sprouts, dirt and foreign material.
    • Free from serious damage by any cause.
       
    • Size. Unless otherwise specified, whole potatoes shall be not less than 1-1/2 inches in diameter, or usable pieces shall be not less than 4 ounces in weight. Percentage(s) of a larger size(s) and/or maximum size may be specified.