What quality criteria must ribbed celery meet to be accepted as Class I?

Ribbed celery classified as Class I must be intact, clean, fresh in appearance, free from pests, frost damage, cavities, suckers, flower stems, abnormal moisture, foreign smell or taste, and have a clean cut at the base. The stalks must be unbroken, not stringy, crushed or split, and the leaves must be white to yellowish‑white or greenish‑white for at least half their length in blanched varieties. Uniformity in size is compulsory, with specific weight ranges for large, medium, and small categories.

How are size categories defined for ribbed celery in the UNECE standard?

The UNECE standard defines three size categories: “large” for ribbed celery over 800 g (approximately 200 g per unit), “medium” for celery between 500 g and 800 g (about 150 g per unit), and “small” for celery between 150 g and 500 g (around 100 g per unit). Uniformity within each size class is required for Class I.

What are the permissible tolerances for ribbed celery that does not fully meet Class I requirements?

A total tolerance of 10 % by number or weight of ribbed celery may not meet the full Class I criteria but can still be accepted as Class II, provided it meets the minimum quality requirements. Within this tolerance, no more than 1 % may consist of produce that satisfies neither Class I nor Class II specifications.

Celery

Celery is a leafy vegetable cultivated for its crisp stalks and aromatic leaves. It is harvested fresh and commonly used in culinary applications worldwide.

Prices, specifications and international trade for celery under HS 070940.

Celery Price

$954USD/t

Published reference · Jul 1, 2026

Celery Historical Unit Values

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

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Celery Exports and Imports

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Spain led reported celery exports in 2025, at $113M.

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Celery Specifications and Quality

Celery grading factors include Intactness, Cleanliness, and Fresh appearance.

Grading Factors

Quality assessment for celery considers Intactness, Cleanliness, and Fresh appearance.

Intactness
Celery must be whole; removal of the upper part is permitted, but stems must not be broken, stringy, crushed or split.
Cleanliness
Produce must be practically free of visible foreign matter, foreign smell or taste, and abnormal external moisture.
Fresh appearance
Celery should look fresh, with no rotting, deterioration, or frost damage.
Pest condition
Celery must be practically free from pests and pest‑caused damage.
Size uniformity
Class I celery requires uniform size; categories are large (>800 g), medium (500‑800 g), and small (150‑500 g).
Leaf colour (blanched celery)
For blanched ribbed celery, leaves must be white to yellowish‑white or greenish‑white for at least half their length (Class I) or one‑third (Class II).

Typical Specification Ranges

Celery specifications record weight, size category tolerance. These are typical ranges, not guarantees for an individual lot.

Weight	from 150 g
Size category tolerance	up to 10 % by number or weight

Common Defects

Recorded defects for celery include Cavities, suckers and flower stems, Disease traces, and Excess moisture.

Cavities, suckers and flower stems
Presence of cavities, suckers or flower stems is not allowed.
Disease traces
Any visible disease on leaves or leaf stalks disqualifies the celery.
Excess moisture
Abnormal external moisture after washing is prohibited.

Certifications

Certifications documented for celery include UNECE Fresh Fruit and Vegetable Standard. Their applicability depends on the individual product and shipment.

UNECE Fresh Fruit and Vegetable Standard
Standard FFV‑12 defines quality requirements for ribbed celery.

Celery Facts and HS Code

Celery belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070940.

Celery HS Code

Also known as	celery stalk, celery sticks
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Fresh vegetables — Produce, nuts, spices and food ingredients
HS codes	070940
Quoted in	USD/t
Reference location	ESP

Production & Handling

Processing steps for celery include Harvesting, Field cleaning, Trimming and cutting.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Harvesting Field cleaning Trimming and cutting Cooling (pre‑cold storage) Bulk packaging for transport

Packaging

Typical celery packaging includes Base cut and Packaging size labeling.

Base cut
The cut at the base must be clean.
Packaging size labeling
Packages are labeled by size: large, medium, or small, based on weight ranges.

Uses & Risks

Celery is used in Fresh consumption, Soup and stock production, and Frozen vegetable products.

End Uses

Fresh consumption
Whole stalks sold to retailers and food‑service operators for raw use in salads, garnishes, and cooked dishes.
Soup and stock production
Celery stalks and leaves are chopped and simmered to produce vegetable soups, broths, and flavor bases.
Frozen vegetable products
Cleaned and cut celery is blanched, flash‑frozen, and packaged for retail frozen vegetable mixes.
Canned vegetable products
Celery pieces are packed in brine or water and sterilized for shelf‑stable canned goods.
Celery juice and extracts
Fresh celery is pressed to obtain juice or processed into concentrated flavor extracts used in beverages and seasonings.
Animal feed
Surplus or lower‑grade celery material is incorporated into livestock and pet feed formulations.

Uses and Related Commodities

Downstream industries	Retail grocery, Food‑service catering, Prepared‑food manufacturers, Frozen‑food producers, Canned‑food manufacturers, Beverage manufacturers, Pet‑food producers

Sourcing risks

Risk	Category	Severity	Mitigation
Salmonella contamination Food safetyHigh Improper irrigation water or post‑harvest handling can introduce Salmonella onto celery stalks, posing a serious food‑borne illness risk.	Food safety	High	Use safe water sources, enforce strict hygiene during harvesting and packing, and apply appropriate wash treatments.
Celery leafminer (Liriomyza trifolii) PestMedium The leafminer larvae feed inside celery leaves, reducing marketable quality and yield.	Pest	Medium	Implement integrated pest management, including monitoring, biological controls (e.g., parasitoid wasps), and timely insecticide applications when thresholds are exceeded.
Cold injury ClimateLow Exposure to freezing temperatures can cause tissue damage and discoloration in celery, leading to loss of freshness.	Climate	Low	Maintain storage temperatures above the freezing point and use insulated transport to protect against cold snaps.

Celery Questions

What quality criteria must ribbed celery meet to be accepted as Class I?: Ribbed celery classified as Class I must be intact, clean, fresh in appearance, free from pests, frost damage, cavities, suckers, flower stems, abnormal moisture, foreign smell or taste, and have a clean cut at the base. The stalks must be unbroken, not stringy, crushed or split, and the leaves must be white to yellowish‑white or greenish‑white for at least half their length in blanched varieties. Uniformity in size is compulsory, with specific weight ranges for large, medium, and small categories.
How are size categories defined for ribbed celery in the UNECE standard?: The UNECE standard defines three size categories: “large” for ribbed celery over 800 g (approximately 200 g per unit), “medium” for celery between 500 g and 800 g (about 150 g per unit), and “small” for celery between 150 g and 500 g (around 100 g per unit). Uniformity within each size class is required for Class I.
What are the permissible tolerances for ribbed celery that does not fully meet Class I requirements?: A total tolerance of 10 % by number or weight of ribbed celery may not meet the full Class I criteria but can still be accepted as Class II, provided it meets the minimum quality requirements. Within this tolerance, no more than 1 % may consist of produce that satisfies neither Class I nor Class II specifications.