Vegetable grading is the classification of raw or processed vegetables by size, colour, shape and defect level to ensure lot uniformity, support fair pricing by class and meet buyer specifications.
In trade practice
At processing plants, grading is performed by optical sorters, vibratory screens or manual lines, depending on the vegetable and required precision. Buyers specify the grade in purchase contracts, referencing defect tolerance tables and size ranges. Common mistakes include failing to re-grade after blanching, when pieces can break or discolour, and accepting supplier-assigned grades without independent verification at intake.
In a specification
A specification typically states the grade designation, permitted defect percentages by category and the size range or screen aperture used to achieve it.