Start by naming the product precisely: onion colour, form and grade. Then set measurable limits for particle size, moisture, colour, flavour, foreign matter, ash, microbiology, pesticide residues and additives, and say how each will be tested.
Add packing, labelling, shelf life and sampling rules. A good spec is short, measurable and agreed in writing before the first order. Our general guide to writing an agri product specification covers the structure.
Product description
- Product: dehydrated white, red or pink onion powder.
- Origin: India, with the plant name and address.
- Ingredients: 100 percent onion, or onion with a named anti-caking agent and its maximum level.
- Treatment: steam sterilised or not, and no ETO treatment or irradiation.
- Grade: as agreed, for example Grade A, with a sealed reference sample.
Physical and chemical limits
The numbers below are for illustration only. The right limits depend on your use, your market and the grade. Agree each one with your supplier and customer.
- Particle size: for example, a minimum share passing a stated mesh, such as 80 or 100 mesh. See our article on particle sizes for each onion form.
- Moisture: a maximum, often set in the region of 5 to 6 percent for powder.
- Colour: white to off-white for white onion, matched to a reference sample.
- Flavour and odour: typical pungent onion, free from burnt, musty or foreign odours.
- Total ash and acid insoluble ash: maximums, as acid insoluble ash points to sand and soil.
- Foreign matter: nil for stones, glass, metal, plastic and insects.
- Hot water insoluble solids or other tests your customer uses, if relevant.
Microbiology and contaminants
- Total plate count: a maximum agreed for sterilised or non-sterilised product.
- Yeast and mould: a maximum.
- Coliforms and E. coli: maximums.
- Salmonella: absent in 25 g, which is a common requirement.
- Pesticide residues: compliant with your market's MRLs, for example EU MRLs.
- Ethylene oxide and 2-chloroethanol: not detected.
- Heavy metals: lead, cadmium and others as your market requires.
- Allergen statement, GMO status and any other declarations your customer needs.
Packing, labelling and shelf life
- Pack: for example, net weight per carton with a sealed food-grade liner.
- Labels: product name, lot number, production and best before dates, net weight and origin.
- Shelf life: as agreed, stored cool and dry in sealed packs.
- Pallets, loading and container condition.
Sampling and testing
State who takes samples, from how many cartons, and which lab tests them. Name the methods for moisture, particle size and micro. Keep a sealed retained sample of each lot on both sides. This avoids most disputes about whether a shipment met the spec.
Powder cakes when it picks up moisture. Our article on why onion powder cakes explains what to add to your spec on packing and anti-caking.
How we help
We draft the onion powder spec with you, agree it with the plant, and test each lot at an NABL-accredited lab against it before loading. To get a spec you can enforce, ask for a free sourcing review.