Asparagus
Asparagus refers to fresh shoots of Asparagus officinalis L. that are harvested, washed, cooled and packed in bundles for market. The product is stored at 2 °C and 95 % relative humidity, allowing a shelf life of up to three weeks.
Prices, specifications and international trade for asparagus under HS 070920.
Asparagus Price
Published reference · Jul 1, 2026
Asparagus is quoted in USD/t at PER. Historical customs values may differ from the headline reference.
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Mexico led reported asparagus exports in 2025, at $174M.
Compare asparagus exporting countriesAsparagus Specifications and Quality
Asparagus grading factors include Whole, Sound, and Clean.
Grading Factors
Quality assessment for asparagus considers Whole, Sound, and Clean.
- Whole
Asparagus shoots must be whole, without breakage.
- Sound
Free from rotting or deterioration that would make it unfit for consumption.
- Clean
Practically free of visible foreign matter.
- Pest‑free
Practically free of pests affecting the general condition.
- Transport tolerance
Development and condition must enable the shoots to withstand transport and handling.
Typical Specification Ranges
Asparagus specifications record minimum diameter (white/violet), minimum diameter (green/violet‑green), maximum length (white/violet). These are typical ranges, not guarantees for an individual lot.
| Minimum diameter (white/violet) | from 8.00 mm |
|---|---|
| Minimum diameter (green/violet‑green) | from 3.00 mm |
| Maximum length (white/violet) | up to 22 cm |
| Maximum length (green/violet‑green) | up to 27 cm |
| Green colour proportion | from 95 % |
| Bevel at base | up to 1.00 cm |
Common Defects
Recorded defects for asparagus include Rotting, Woodiness, and Rust traces.
- Rotting
Produce affected by rotting or deterioration making it unfit for consumption.
- Woodiness
Presence of woodiness in shoots.
- Rust traces
Slight traces of rust caused by non‑pathogenic agents, removable by normal peeling.
- Foreign matter
Visible foreign material on the shoots.
- Pests
Infestation by pests affecting the general condition.
Asparagus Facts and HS Code
Asparagus belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070920.
Asparagus HS Code
| Scientific name | Asparagus officinalis |
|---|---|
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070920 |
| Quoted in | USD/t |
| Reference location | PER |
Production & Handling
Processing steps for asparagus include Packaging in uniform bundles or unit packages, Packaging in bundles firmly bound using new, clean materials and non‑toxic inks, Washing, cooling, trimming to uniform length, grading by diameter, and bundling after harvest.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
|
Packaging
Typical asparagus packaging includes Uniform bundles and Unit packages.
- Uniform bundles
Asparagus packed in uniform bundles containing shoots of the same origin, quality, colour group and size.
- Unit packages
Individual unit packages with uniform content of asparagus of the same characteristics.
Uses & Risks
Asparagus is used in Fresh consumption.
End Uses
- Fresh consumption
Consumed fresh or chilled as a vegetable
Uses and Related Commodities
| Standards |
|
|---|---|
| Leading origins | China, France, Germany, Italy, Japan, Mexico, Peru, Spain, Thailand, United States |
Sourcing risks
| Risk | Mitigation |
|---|---|
Late spring frost ClimateHigh Late spring frosts can damage early emerging spears, causing water‑soaked appearance, limp spears and yield loss. | Remove frost‑injured spears promptly and consider protective measures to reduce frost exposure. |
Asparagus beetle infestation PestHigh Asparagus beetles and spotted asparagus beetles may require insecticide applications to control populations. | Apply targeted insecticides as needed, following integrated pest management guidelines. |
Unseasonably warm temperatures ClimateMedium Extreme or unseasonably warm temperatures can accelerate asparagus growth, outpacing usual harvest practices. | Adjust harvest frequency and timing to match accelerated growth rates. |
Asparagus rust DiseaseMedium Fungal rust may develop after harvest, requiring fungicide applications. | Apply fungicides post‑harvest when rust is observed. |
Aphid infestation PestMedium Aphids can affect asparagus crops, prompting insecticide treatments when necessary. | Monitor aphid levels and apply appropriate insecticides if thresholds are exceeded. |
Asparagus Questions
- How is fresh asparagus classified and graded?
- The standard classifies asparagus shoots into four colour groups—white, violet, violet/green, and green—and further into three quality classes: Extra, Class I, and Class II. The Extra class requires superior quality, very well‑formed and practically straight shoots with compact tips and minimal rust traces. Class I accepts good quality, well‑formed shoots that may be slightly curved, while Class II allows lower quality shoots with broader size tolerances.
- What are the size specifications for packaging asparagus?
- For white and violet asparagus the maximum length allowed is 22 cm, and for violet/green and green asparagus it is 27 cm. The standard excludes green and violet/green asparagus with a diameter less than 3 mm and white and violet asparagus with a diameter less than 8 mm when packed in uniform bundles or unit packages.
- What handling practices are required to maintain asparagus quality?
- Asparagus must be whole, sound, and practically free of visible foreign matter and pests. It should be capable of withstanding transport and handling, arriving in satisfactory condition at the destination. Harvest is performed by hand or machine‑assisted every one to three days, depending on weather, to preserve freshness.