What are the grading criteria and size specifications for fresh aubergines?

Aubergines are graded into classes based on quality, firmness, and variety characteristics. Size can be measured by diameter, count, length, or weight, and uniformity in size range is required for the Extra Class, while aubergines with a diameter of 30 mm or less are exempt. Tolerances allow up to 5 % of lower‑class aubergines in a higher class shipment, with specific allowances for decay and soft rot.

Aubergine

Aubergine, also known as eggplant, is a fresh vegetable cultivated worldwide. It is typically harvested and traded in its fresh form, requiring chilled transport to preserve quality. The commodity is primarily used in culinary applications across various cuisines.

Prices, specifications and international trade for aubergine under HS 070930.

Aubergine Price

$1,827USD/t

Published reference · Jul 1, 2026

Aubergine Historical Unit Values

Aubergine is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.

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Aubergine Exports and Imports

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Spain led reported aubergine exports in 2025, at $258M.

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Aubergine Specifications and Quality

Aubergine grading factors include Size, Firmness, and Color and Appearance.

Grading Factors

Quality assessment for aubergine considers Size, Firmness, and Color and Appearance.

Size
Diameter measured on the equatorial section; uniformity required for Extra Class, optional for diameters ≤30 mm
Firmness
Aubergine must be firm, not fibrous or woody, with sound flesh
Color and Appearance
Uniform colour and visual quality consistent with variety or commercial type
Stalk Integrity
Stalk must be intact
Decay and Rot
Limited tolerance for decay, soft rot and internal breakdown

Typical Specification Ranges

Aubergine specifications record tolerance for decay/soft rot, allowed mix of classes. These are typical ranges, not guarantees for an individual lot.

Tolerance for Decay/Soft Rot	1.00–2.00 %
Allowed Mix of Classes	5.00–10 %

Common Defects

Recorded defects for aubergine include Decay, Soft Rot, and Fibrous or Woody Flesh.

Decay
Visible rot affecting the flesh, allowed within specified tolerance
Soft Rot
Internal breakdown of tissue, permitted up to tolerance limits
Fibrous or Woody Flesh
Undesirable texture that disqualifies the aubergine from higher classes
Hard Seeds
Presence of hard seeds indicating insufficient development

Certifications

Certifications documented for aubergine include Codex Standard CXS 330-2018 and EU Marketing Standard (Regulation 543/2011). Their applicability depends on the individual product and shipment.

Codex Standard CXS 330-2018
International standard defining quality requirements for fresh aubergine after preparation and packaging
EU Marketing Standard (Regulation 543/2011)
European Union regulation establishing marketing standards for fruit and vegetables, including aubergine

Aubergine Facts and HS Code

Aubergine belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070930.

Aubergine HS Code

Scientific name	Solanum melongena
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Fresh vegetables — Produce, nuts, spices and food ingredients
HS codes	070930
Quoted in	USD/t
Reference location	ESP

Production & Handling

Processing steps for aubergine include Harvesting, Cleaning, Sorting.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Harvesting Cleaning Sorting Packaging Cold storage Transportation

Packaging

Typical aubergine packaging includes Uniform Packages.

Uniform Packages
Packages contain aubergines of the same origin, variety, quality, colour and size; visible portion must represent whole package

Uses & Risks

Aubergine is used in Fresh consumption and Processed foods.

End Uses

Fresh consumption
Whole aubergines sold for direct culinary use
Processed foods
Aubergines used in canned, frozen, or puree products

Uses and Related Commodities

Downstream industries	Food processing, Canning industry, Frozen food manufacturers, Restaurant and catering services
Leading origins	Bangladesh, China, Egypt, Guinea, India, Indonesia, Iran, Italy, Spain, Türkiye

Sourcing risks

Risk	Category	Severity	Mitigation
Temperature extremes ClimateHigh Aubergines require moderate temperatures; heat stress or frost can impair growth and lead to crop loss.	Climate	High	Select climate‑adapted varieties and use protective structures or irrigation to moderate temperature fluctuations.
Microbial contamination Food safetyMedium Fresh aubergines can harbor bacteria such as Salmonella or Listeria if not handled hygienically during harvest, packing, or transport.	Food safety	Medium	Implement Good Agricultural Practices (GAP), maintain cold chain, and conduct regular microbial testing.
Cold‑chain disruption LogisticsMedium Aubergines are perishable and require refrigerated transport; breaks in the cold chain can accelerate spoilage.	Logistics	Medium	Use reliable refrigerated containers, monitor temperature, and minimize transit times.
Aphid and spider mite infestations PestMedium Aphids and spider mites feed on aubergine foliage, potentially transmitting viruses and causing leaf damage.	Pest	Medium	Apply integrated pest management, including biological controls and timely pesticide applications.
Import phytosanitary regulations PolicyMedium Exporting countries must meet destination countries' phytosanitary standards, which can affect market access.	Policy	Medium	Maintain compliance with international plant health standards and obtain necessary certifications.
Viral diseases in crops DiseaseLow Aubergine crops are susceptible to viral infections like Tomato spotted wilt virus, which can reduce yield and quality.	Disease	Low	Use certified disease‑free seed, monitor fields, and employ vector control measures.
Mislabeling of origin FraudLow Incorrect labeling of country of origin can occur, affecting traceability and consumer trust.	Fraud	Low	Implement robust traceability systems and third‑party verification of origin.
Water usage SustainabilityLow Aubergine cultivation can be water‑intensive in arid regions, impacting local water resources.	Sustainability	Low	Adopt efficient irrigation methods such as drip irrigation and schedule watering based on crop needs.

Aubergine Questions

What are the grading criteria and size specifications for fresh aubergines?: Aubergines are graded into classes based on quality, firmness, and variety characteristics. Size can be measured by diameter, count, length, or weight, and uniformity in size range is required for the Extra Class, while aubergines with a diameter of 30 mm or less are exempt. Tolerances allow up to 5 % of lower‑class aubergines in a higher class shipment, with specific allowances for decay and soft rot.