1. (1) Clean means the onions are practically free from dirt or other foreign material.

2. (2) Damage means any specific defect as outlined in the United States Standards for Grades of Onions (other than Bermuda - Granex - Grano and Creole, revised, effective 10/1/71). Exceptions being:

   1. (i) Dry roots when individual onions have dry roots two inches in length or longer.
   2. (ii) Surface mold when individual onions are damaged when the equivalent of more than 25 percent of the surface is affected by thinly scattered surface mold, or more than 10 percent of the surface is affected by heavily concentrated surface mold.
   3. (iii) Staining when individual onions are damaged when more than 25 percent of the surface is affected by staining or discoloration caused by weathering or other means.
   4. (iv) Sprouts at shipping point when any sprout, regardless of length, whether concealed or visible. At retail level: When visible or when concealed within the dry top and more than 3/4 inch in length on an onion two inches or larger in diameter.

3. (3) Serious damage means any specific defect as outlined in the United States Standards for Grades of Onions (other than Bermuda - Granex -Grano and Creole, revised, effective 10/1/71). Exceptions being:

   1. (i) Surface mold when individual onions are seriously damaged when the equivalent of more than 50 percent of the surface is affected by thinly scattered mold or more than 20 percent of the surface is affected by heavily concentrated surface mold.

   2. (ii) Staining when individual onions are seriously damaged by staining when more than 50 percent of the surface is affected by staining or discoloration caused by weathering or other means.

      (c) Size.

      The onions shall be not less than 1 3/4 inches in diameter and shall have not less than 85 percent, by weight, of the onions in any lot two inches or larger in diameter.

      (d) Tolerances.

      In order to allow for variations incident to proper grading and handling the following tolerances by weight are provided:

4. (1) For defects. Not more than 20 percent of the onions may be damaged by dry roots, peeling, staining or surface molds; including therein not more than 10 percent for onions which are damaged by any one of these factors; included in this latter amount not more than five percent for onions which are seriously damaged by staining or surface molds; and five percent for onions which fail to meet the remaining requirements of the specification; included in this latter amount not more than one percent for onions which are affected by decay or wet sunscald.

5. (2) For size. Not more than five percent of the onions in any lot may be below the minimum size, and not more than 10 percent may be above any specified maximum size. Individual packages must contain at least 50 percent two inch and larger onions, except that individual packages containing 10 pounds or less shall have no requirement as to the percentage of two inch or larger: provided, that any lot regardless of package size shall average within the percentage specified.

   (e) Application of tolerances.

6. (1) Packages which contain more than 10 pounds shall have not more than one and one-half times a specified tolerance of 10 percent and not more than double a tolerance of less than 10 percent, except that at least one defective and one off-size onion may be permitted in any package: provided, that the averages for the entire lot are within the tolerances specified.

7. (2) Packages which contain 10 pounds or less shall have not more than three times the tolerance specified except that at least one defective and one off-size onion may be permitted in any package: provided, that the averages for the entire lot are within the tolerances specified.

   (f) Sample for grade and size determinations.

   For packages containing 25 pounds or less, the entire contents of that package shall be the unit of inspection. For packages over 25 pounds, the sample size shall be at least 25 pounds.

   (g) Packing.

   Onions shall be packed in new containers subject to approval by the Department of Agriculture and Markets. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.

   (h) Markings.

   Each container of onions packaged and offered for sale under the Seal of Quality program shall have affixed the official seal designation.

(a) General.

New York State Seal of Quality onions shall be onions of similar varietal characteristics which are clean, mature, fairly firm, fairly well shaped and which are free from decay, wet sunscald, doubles, bottlenecks, scallions and free from damage caused by seedstems, splits, tops, roots, dry sunscald, sunburn, sprouts, freezing, peeling, cracked fleshy scales, watery scales, dirt or staining, foreign matter, disease, insects or other means.

(b) Definitions.