What does the USDA voluntary grading system for fresh vegetables classify?

The USDA voluntary grading system for fresh vegetables primarily classifies quality. This grading system evaluates the size, shape, color, texture, and appearance of the vegetables, which collectively contribute to the overall quality. The quality grades assigned, such as U.S. No. 1, U.S. No. 2, and U.S. No. 3, help consumers and retailers make informed purchasing decisions based on the standard expected in terms of appearance and freshness. While origin, seasonality, and color may be factors considered in marketing and selling vegetables, they do not form the foundation of the USDA grading system, which is mainly focused on the quality assessment. Therefore, the classification of quality is crucial in conveying the suitability of the produce for consumption and sale.