Onions must be intact, sound, clean, unsprouted, free from pests, and free from swelling.
Onions must be free from physical defects such as cuts, bruises, cracks, and rots. The maximum allowable percentage of onions with physical defects is 2%.
Onions have a strong, pungent taste and odor. The taste and odor of an onion are due to sulfur compounds that are released when the onion is cut or bruised.
Onions should be fully mature when harvested. Immature onions will not have the same flavor and aroma as fully mature onions.
