UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C.  20460

OFFICE OF

PREVENTION, PESTICIDES

AND TOXIC SUBSTANCES

October 12, 2005

MEMORANDUM

SUBJECT:	Crop Grouping – Part I:  Analysis of the USDA IR-4 Petition
to Amend the Crop Group Regulation 40 CFR ( 180.41 (c) (3) and Commodity
Definitions [40 CFR ( 180.1 (h)] Related to Crop Group 3 Bulb
Vegetables.  DP Barcode:

FROM:	Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch

Health Effects Division (7509C)

THRU:		William Donovan, Chairperson

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509C)

TO:		Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB)

		Registration Division (7505C)

cc: 		IR-4 Project, Hong Chen, Dan Kunkel, Jerry Baron, Bob Holm

REQUEST:

Dr Hong Chen, Crop Grouping Coordinator and Dr. Daniel Kunkel, Crop
Group 3 Workgroup Chairperson, have submitted a petition (2/2/05) on
behalf of the USDA Interregional Research Project No. 4 (IR-4) to amend
the Crop Group Regulation 40 CFR ( 180.41 (c) (3) Crop Group 3, Bulb
Vegetables (Allium spp.) Group, and the Commodity Definitions 40 CFR
(180.1 (h) for onions; onion, dry bulb; and onion, green.

The above mentioned bulb vegetables crop group petition requested the
following four amendments be made to the existing Bulb Vegetables
(Allium spp.) Crop Group 3 and one amendment to update the commodity
definitions for onion (green and dry):

1. Amend the name of the crop group from “Crop Group 3: Bulb
Vegetables (Allium spp.) Group” to “Crop Group 3: Bulb Vegetable
Group”.

2. Amend the existing crop group that consists of the following seven
commodities (bulb onion and green onion are same species and they are
both listed under item 4): 1). Garlic (Allium sativum L. var. sativum
2). Garlic, great-headed (elephant) (Allium ampeloprasum L. var.
ampeloprasum) 3). Leek (Allium porrum L. (syn: A. ampeloprasum var.
porrum (L.) J. Gay) 4). Onion, dry bulb and green, (Allium cepa L. var.
cepa) 5). Onion, Welsh, (Allium fistulosum L.) 6). Shallot (Allium cepa
var. aggregatum G. Don.) to an expanded crop group that consists of
following 25 commodities:

1). Canadian garlic, Allium canadense L.

2). Chive, Allium schoenoprasum L.

3). Chive, Chinese, Allium tuberosum Rottler ex Spreng.

4). Daylily; Hemerocallis fulva (L.) L. var. fulva

5). Elegans hosta, Hosta Sieboldiana (Hook.) Engl.

6). Fritillaria, Fritillaria L. fritillary

7). Garlic, Allium sativum L. var. sativum (A. sativum Common Garlic
Group)

8). Garlic, great-headed, Allium ampeloprasum L. var. ampeloprasum (A.
ampeloprasum Great-headed Garlic Group)

9). Garlic, Serpent, Allium sativum var. ophioscorodon (or A. sativum
Ophioscorodon Group)

10). Kurrat, Allium kurrat Schweinf. ex. K. Krause (or A. ampeloprasum
Kurrat Group)

11). Lady’s leek, Allium cernuum Roth

12). Leek, Allium porrum L. (syn: A. ampeloprasum L. var. porrum (L.) J.
Gay) (A.ampeloprasum Leek Group)

13). Lily, Lilium spp. (Lilium Leichtlinii var maximowiczii, Lilium
lancifolium)

14 and 15). Onion, dry bulb and green, Allium cepa L. var. cepa (A. cepa
Common Onion Group)

16). Onion, Beltsville bunching, Allium x proliferum (Moench) Schrad.
(syn:

Allium fistulosum L. x A. cepa L.)

17). Onion, Chinese, Allium chinense G. Don. (syn: A. bakeri Regel)

18). Onion, fresh, Allium fistulosum L. var. caespitosum Makino

19). Onion, macrostem, Allium macrostemom Bunge

20). Onion, Pearl, Allium porrum var. sectivum (or A. ampeloprasum Pearl
Onion Group)

21). Onion, potato, Allium cepa L. var. aggregatum G. Don. (A. cepa
Aggregatum Group)

22. Onion, tree, Allium x proliferum (Moench) Schrad. ex Willd. (syn: A.
cepa var. proliferum (Moench) Regel; A. cepa L. var. bulbiferum L.H.
Bailey; A. cepa L. var. viviparum (Metz.) Alef.)

23). Onion, Welsh, Allium fistulosum L.

24). Shallot, Allium cepa var. aggregatum G. Don.

25). Wild leek, Allium tricoccum Aiton

3. Add the following two crop subgroups:

1). Subgroup 3A: Onion, bulb, subgroup. Representative crop: Onion,
bulb. Ten commodities included in this subgroup are: Daylily; Garlic;
Garlic, Canadian; Fritillaria, bulb; Garlic great headed; Garlic,
Serpent; Lily; Onion, Chinese; Onion, bulb; Onion, pearl; Shallots,
bulb.

 2). Subgroup 3-B: Onion, green, subgroup. Representative crop: Onion,
green. Seventeen commodities included in this subgroup are: Chive;
Chive, Chinese; Elegans hosta; Fritillaria, leaves; Kurrat; Leek; Leek,
lady’s; Onion, Beltsville bunching; Onion, fresh; Onion, green; Onion,
macrostem; Onion, potato; Onion, tree; Onion, Welsh; Shallots, fresh
leaves; Wild leek.

4. Amend the commodity terminology for the representative crops for Crop
Group 3 from “dry bulb” to “bulb”: Onion, bulb and Onion, green.

5. Amend the scientific names in the 40 CFR ( 180.41 (c) (3) according
to the scientific names listed above; correcting the misspelled word
“Onion, Welch” to “Onion, Welsh”. Changing onion, dry bulb to
onion, bulb in 40 CFR ( 180.41 (c) (3) and 40 CFR ( 180.1 (h), as
applicable.

Each of these proposals will be reviewed in the following report:

BACKGROUND:

The Bulb Vegetable Crop Group 3 proposal was initiated at the USDA/IR-4
Crop Grouping Symposium in Arlington, VA, October 2002.  It was further
discussed and developed within the Crop Group 3 Workgroup of the
International Crop Grouping Consulting Committee (ICGCC), which was
chaired by Dr. Dan Kunkel.  This ICGCC workgroup consists of over 80
U.S. crop or regulatory experts from agriculture commodity groups,
universities, agrichemical industry, IR-4 Project, USDA, FDA, and EPA,
and 31 international crop or regulatory experts from 12 different
countries.  The Workgroup concluded that the current Crop Group 3. Bulb
Vegetables (Allium spp.) Group which includes only 7 commodities should
be expanded to include 18 proposed new orphan commodities to meet
growers’ needs for crop protection and to facilitate import/export
tolerances. The Workgroup has discussed and validated each of the
current and proposed commodities, proposed groups and subgroups. A
Bibliography is attached to the updated commodity monographs as
supporting data to provide references.

RECOMMENDATIONS:

Each of the five proposals and recommendations will be discussed below,
followed by a series of other recommendations on terminology, database
development, and harmonization with Codex.  The EPA would like to
commend the valuable and high quality input of the ICGCC, all its
members and the Workgroup Chairperson.

Proposal 1:

Amend the name of the crop group [40 CFR ( 180.41 (c) (3)] from “Crop
Group 3: Bulb Vegetables (Allium spp.) Group” to “Crop Group 3: Bulb
Vegetable Group”.

Recommendation for Proposal 1:

I recommend that ChemSAC concur to change the name of the current Crop
Group 3: Bulb Vegetables (Allium spp.) Group [40 CFR ( 180.41 (c)
(3)]” to “Crop Group 3: Bulb Vegetable Group, because not all of the
proposed new members are Allium species (spp.).  However, all of the
members of the proposed new group are members of the same plant family:
“Liliaceae, or Amaryllidaceae, and/or Alliaceae.”  The preferred
family name for the Bulb vegetables is “Liliaceae”, while the other
two family names still have usage in taxonomic literature.

Proposal 2:

Amend the existing crop group that consists of the following seven
commodities (bulb onion and green onion are same species and they are
both listed under item 4): 1). Garlic (Allium sativum L. var. sativum
2). Garlic, great-headed (elephant) (Allium ampeloprasum L. var.
ampeloprasum) 3). Leek (Allium porrum L. (syn: A. ampeloprasum var.
porrum (L.) J. Gay) 4). Onion, dry bulb and green, (Allium cepa L. var.
cepa) 5). Onion, Welsh, (Allium fistulosum L.) 6). Shallot (Allium cepa
var. aggregatum G. Don.) to an expanded crop group that consists of
following 25 commodities:

1). Canadian garlic, Allium canadense L.

2). Chive, Allium schoenoprasum L.

3). Chive, Chinese, Allium tuberosum Rottler ex Spreng.

4). Daylily; Hemerocallis fulva (L.) L. var. fulva

5). Elegans hosta, Hosta Sieboldiana (Hook.) Engl.

6). Fritillaria, Fritillaria L. fritillary

7). Garlic, Allium sativum L. var. sativum (A. sativum Common Garlic
Group)

8). Garlic, great-headed, Allium ampeloprasum L. var. ampeloprasum (A.
ampeloprasum Great-headed Garlic Group)

9). Garlic, Serpent, Allium sativum var. ophioscorodon (or A. sativum
Ophioscorodon Group)

10). Kurrat, Allium kurrat Schweinf. ex. K. Krause (or A. ampeloprasum
Kurrat Group)

11). Lady’s leek, Allium cernuum Roth

12). Leek, Allium porrum L. (syn: A. ampeloprasum L. var. porrum (L.) J.
Gay) (A.ampeloprasum Leek Group)

13). Lily, Lilium spp. (Lilium Leichtlinii var maximowiczii, Lilium
lancifolium)

14 and 15). Onion, dry bulb and green, Allium cepa L. var. cepa (A. cepa
Common Onion Group)

16). Onion, Beltsville bunching, Allium x proliferum (Moench) Schrad.
(syn:

Allium fistulosum L. x A. cepa L.)

17). Onion, Chinese, Allium chinense G. Don. (syn: A. bakeri Regel)

18). Onion, fresh, Allium fistulosum L. var. caespitosum Makino

19). Onion, macrostem, Allium macrostemom Bunge

20). Onion, Pearl, Allium porrum var. sectivum (or A. ampeloprasum Pearl
Onion Group)

21). Onion, potato, Allium cepa L. var. aggregatum G. Don. (A. cepa
Aggregatum Group)

22. Onion, tree, Allium x proliferum (Moench) Schrad. ex Willd. (syn: A.
cepa var. proliferum (Moench) Regel; A. cepa L. var. bulbiferum L.H.
Bailey; A. cepa L. var. viviparum (Metz.) Alef.)

23). Onion, Welsh, Allium fistulosum L.

24). Shallot, Allium cepa var. aggregatum G. Don.

25). Wild leek, Allium tricoccum Aiton

Recommendation for Proposal 2:

Based on similarities in cultural practices, edible food portions,
residue levels, geographical locations, similar pest problems, and lack
of animal feed items and for international harmonization purposes, I
recommend that ChemSAC concur to establish an expanded Crop Group 3 Bulb
Vegetables Group.  The representative commodities for this crop group
will remain the same bulb onion and green onion, as the original bulb
vegetable group.  Cultivars and hybrids between members of this Crop
group are also included as members of this group.  The only exception to
adding members to the Bulb vegetable crop group is to delete Canadian
garlic (Allium canadense L.) from the group. At this time, the author
feels that the input of the ICGCC indicates that Canadian garlic has
limited potential for increased cultivation and lacks potential for
commercial development as a specialty crop. While some of the added
orphan crops are also considered very minor, such as Elegans hosta and
the lily, we feel they fit well in this group because they are grown in
Asia and demand from immigrants to have native crops grown in the U.S.
indicate greater potential as a specialty crop.

Proposal 3:

“3. Add the following two crop subgroups:

1). Subgroup 3A: Bulb onion subgroup. Representative crop: Onion, bulb.
Ten commodities included in this subgroup are: Daylily; Garlic; Garlic,
Canadian; Fritillaria (bulbs only); Garlic great-headed; Garlic,
Serpent; Lily; Onion, Chinese; Onion, bulb; Shallots (bulbs only).

		2). Subgroup 3B: Green onion subgroup. Representative crop: Onion,
green. Seventeen commodities included in this subgroup are: Chive;
Chive, Chinese; Elegans hosta; Fritillaria (green); Kurrat; Leek; Leek,
lady’s; Onion, Beltsville bunching; Onion, fresh; Onion, green; Onion,
macrostem; Onion, Pearl; Onion, potato; Onion, tree; Onion, Welsh;
Shallots (green); Wild leek”

Recommendation for Proposal 3:

I also recommend that ChemSAC concur to establish two new subgroups for
the Bulb vegetable group based on similarities in cultural practices,
edible food portions (bulb vs. leaves), residue levels, geographical
locations, similar pest problems, grower input, lack of animal feed
items, and for international harmonization purposes.  The similarities
in green onion tolerances which are usually higher than bulb onions also
support the establishment of the two new subgroups.  The establishment
of the two new subgroups will help growers in the establishment of
integrated pest management programs (IPM) and they will provide
additional options for preventing or delaying pest resistance. The new
subgroups will be Onion, bulb, subgroup 3A with bulb onion as its
representative commodity, and Crop subgroup 3B Onion, green, subgroup
with green onion as the representative commodity.  A comparison of the
Codex grouping with the proposed additions to the U.S. crop groups find
no conflict, since they are also proposing a Bulb onion and a Green
onion subgroup.

I also, note that pearl onion should be removed from the green onion
subgroup 3B placed in the bulb onion subgroup 3A based on its small
edible bulb.  At present, we do not recommend Canadian garlic be added
to the Bulb onion subgroup 3A.   The subgroups will become:

1). Subgroup 3A: Onion, bulb, subgroup. Representative crop: Onion,
bulb. Ten commodities included in this subgroup are: Daylily; Garlic;
Fritillaria, bulb; Great headed garlic; Serpent garlic; Lily; Chinese
onion; Bulb onion; Pearl onion; Shallot, bulb.

	2). Subgroup 3B: Onion, green, subgroup. Representative crop: Onion,
green. Seventeen commodities included in this subgroup are: Chive;
Chinese chive; Elegans hosta; Fritillaria, leaves; Kurrat; Leek;
Lady’s leek; Beltsville bunching onion; Fresh onion; Green onion;
Macrostem onion; Potato onion; Tree onion; Welsh onion; Shallot, leaves;
Wild leek”

Proposal 4:

“4. Amend the commodity terminology for the representative crops for
Crop Group 3 from “dry bulb onion” to “bulb onion”: Onion, bulb
and Onion, green”.

Recommendation for Proposal 4:

	I recommend we amend the commodity name for dry bulb onion to bulb
onion for tolerances purposes. The term bulb onion is now the name
commonly used in commerce for this type of onion, and the tolerance term
will be onion, bulb.  Current tolerances for dry bulb onion are
equivalent to bulb onion.

Proposal 5:

“5. Amend the scientific names in the 40 CFR ( 180.41 (c) (3)
according to the scientific names listed above under proposal 2;
correcting the misspelled word “Onion, Welch” to “Onion, Welsh”.
Changing onion, dry bulb to onion, bulb in 40 CFR ( 180.41 (c) (3) and
40 CFR ( 180.1 (h), as applicable.”

Recommendation for Proposal 5:

I agree that the misspelled commodity “Onion, Welch” be corrected to
“Onion, Welsh”. Changing onion, dry bulb to onion, bulb in 40 CFR (
180.41 (c) (3) and the onion commodity definition under 40 CFR ( 180.1
(h)    The scientific names for all of the bulb vegetables were reviewed
and verified by Dr. John H. Wiersema, Botanist, USDA Systematic Botany
and Mycology Laboratory, and Germplasm Resources Information Network
(GRIN).

Other Recommendations:

6.  Amend the Commodity definitions under 40 CFR ( 180.1 (h) for Onions;
Onions, dry bulb only; Onions, green; and garlic to reflect the changes
to the Bulb vegetable crop group 3 as follows:

Onion.......... Bulb onion, green onion, and garlic.

Onion, bulb .......... Bulb onion; garlic; Fritillaria, bulb; daylily;
great headed garlic; serpent garlic; Chinese onion; lily; pearl onion;
potato onion; and  shallot, bulb.

Onion, green  ..........Green onion; chive, fresh leaves; Chinese chive,
fresh leaves; Elegans hosta; Fritillaria, leaves; kurrat; lady’s leek;
leek; wild leek; Beltsville bunching onion; fresh onion; tree onion,
tops; Welsh, onion; shallot, fresh leaves.

Garlic ..........Garlic, Great headed garlic, and serpent garlic.

7. Chive and Chinese chive currently are members of the Herb and Spice
crop group 19 and their preferred commodity terms will be changed to
reflect the fresh leaves vs. the dried leaves of these commodities.
Chive, fresh leaves and Chinese chive, fresh leaves will become members
of the Bulb vegetable crop group 3 and the Onion, green, subgroup 3B.
Chive, dried leaves and Chinese chive, dried leaves will remain in the
Herb and Spice crop group 19 and the Herb subgroup 19A.  A full
discussion of the Herb and Spice Crop group 19 will occur when USDA IR-4
sumits the petition to amend this crop group.

8. Guidance for HED SOP 99.6 -  SEQ CHAPTER \h \r 1  “Classification
of Food Forms with Respect to Level of Blending” issued August 20,
1999, and HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for
Translation of Field Trial Data from Representative Commodities in the
Crop Group Regulation to Other Commodities in Each Crop
Group/Subgroup” issued September 12, 2000 can be updated to reflect
the revisions in the Bulb vegetable crop group 3.

9. Guidance on expressing tolerance terminology for the Bulb vegetable
crop group 3 and the two proposed subgroups (Onion, bulb vegetable
subgroup 3A and Onion, green, subgroup 3B) are discussed under the
“Tolerance expression guidance section of this analysis.

10. Incorporation of new lookup and preferred EPA terms are listed in
the EPA Food and Feed Commodity Vocabulary section of this report.

ANALYSIS OF THE USDA IR-4 PROPOSAL TO AMEND THE BULB VEGETABLE CROP
GROUP 3:

BOTANICAL CHARACTERISTICS OF PROPOSED COMMODITIES:

There are many vegetables in the plant family ‘Liliaceae’ considered
to be “orphan crops” grown commercially or individually, and sold
and consumed in the U.S. or other regions or countries. There are over
500 Allium species alone, but not all are economically important as a
food crop.  All 25 commodities proposed in the new crop group are from
same botanical family, Liliaceae which is also called Amaryllidaceae
and/or Alliaceae, and 21 of them are from the genus Allium.  The
original Bulb vegetable crop group 3 contained only commodities from the
genus Allium. Four proposed commodities that are not Allium species
include the Daylily [Hemerocallis fulva (L.) L.], Elegans hosta, [Hosta
sieboldiana], Fritillaria, [Fritillaria L. fritillary], and Lily [Lilium
spp.] are very similar to some of the Allium species in terms of
physical characteristics and cultural practices.  Although some
commodities in the proposed crop group are not currently in commercial
production in the U.S., they may enter U.S. markets as imported products
or as introduced as new or alternative cash crops to the U.S. farmers in
the near future.

The 25 commodities in the proposed crop group are herbaceous annual,
biennial or perennial cool season plants cultivated as annual crops.
Onions are one of the few vegetables that are monocots. The cultivation
of onions for over 5,000 years has led to a huge range of cultivars that
can vary widely in edible bulb shapes, leaf and flower types.  They are
grown for their edible bulb and/or its leaf blades and leaf bases,
flowers, and stalks.  The Alliums are best known for their distinctive
smell and taste.  Characteristics that identify the onion family include
bulb growth (single or in clusters), time of flowering, flower color,
absence of bulbils in the inflorescence, and type of food storage
structure.  Plant breeders have found that many members of the bulb
vegetable group can cross and bear fertile hybrids. When a species or
hybrids include many cultivars such as the Alliums, they are arranged by
taxonomists in groups.  For example shallots belong to the “Aggregatum
group”, which includes the potato onion.  Both bulb onion and green
onions have similar uses and are cooked or eaten raw in vegetable
dishes, in soups or salads, and used fresh or dehydrated for flavors.
Most of these bulb vegetables also have medicinal properties.  The fact
that most of these bulb vegetables are in the same genus with similar
biological and cultural aspects indicates they should also encounter
similar pest problems, hence have similar needs for pest control
products with similar use patterns.

GROWTH AND DEVELOPMENT OF THE ONION

The growth and development of the seeded onion (adopted from Schwartz
and Mohan, 1995) is shown in Table 1.  This Table shows the growth cycle
of a bulb onion.   The difference in growth cycles between the green and
bulb onion is that the green onions are harvested before bulbs are
formed in growth stage 4.

Understanding how the onion plant grows and develops is a key part of
developing a pest control strategy for optimum bulb yield and quality.
An onion bulb is different from a root such as a sugar beet.  Each onion
“ring” is called a called a bulb scale in botanical terminology and
is comprised of the base of a leaf.  The following are the five onion
growth cycles:

Germination

Leaf growth

Bulbing, or bulb initiation

Bulb growth

Maturation

Table 1.—Typical growth stages for seeded onions in the Pacific
Northwest.

Growth phase	Numerical growth stage	Approximate days after planting
Approximate calendar date (April 1 planting)	 Description

Germination	1	7 to 30	Apr 20	Radicle and flag leaf emergence

Leaf growth	2	30 to 50	May 10	1 to 2 true leaves

	3	50 to 70	May 30	3 to 4 true leaves

Bulbing or Bulb initiation	4	70 to 90	June 20	5 to 7 true leaves; bulb
diameter is twice that of the neck

Bulb growth	5	90 to 110	July 10	8 to 12 true leaves; bulb diameter 1 to
1.5 inches

	6	110 to 130	July 30	Bulb diameter 1.5 to 3 inches

	7	130 to 150	Aug 20	Bulb diameter greater than 3 inches

Maturation	8	150+	Aug 30	Bulb enlargement near completion; more than 50
percent tops down

	9	 	 	Field curing period

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE
BULB VEGETABLES:

Bulb onion and green onion are the most widely grown bulb vegetables in
the world with the largest acreage and they represent the majority of
the bulb vegetable markets. These two commodities are established
representative commodities for bulb vegetables in the existing EPA Crop
Group. The Workgroup recommends that these two commodities remain
representative commodities in the proposed new crop group and subgroups.

	In the U.S onions are widely consumed with the per capita consumption
in 2001 reported as 17.8 lb fresh and 1.1 lb dehydrated, while garlic
per capita consumption was 2.4 lb (USDA 2001).  Based on the USDA CSFII
1994 – 1996, 1998 survey, using two day individual consumption
determined the bulb vegetable consumption (g/day) was 10.9 g for bulb
onion; 0.44 g for dried bulb onion; 0.53 g for green onion; 0.0001 g for
shallot; 0.17 g for garlic; and 0.001 g for leek.

Table 2 provides information on bulb vegetable production in various
countries that are members of the International Crop Grouping Consulting
Committee (ICGCC), and information on major bulb vegetable production
acreages and yields is provided in Table 3.  Table 4 provides a list of
currently imported bulb vegetables.

Table 2. Bulb Vegetable Production Regions/Countries (Based on FAO
Statistics 2003 and information provided by the members of the ICGCC)

Crop/Commodity 	US	Australia	Canada	China	Japan	Korea	Mexico	Africa
Europe	Central

√

	√	√

Chive	√

√	√	√

√

Daylily	√

	√	√

√

Elegans hosta

	√	√

	Fritillaria	√

√

Garlic	√	√	√	√	√	√	√	√	√	√	√

Canadian garlic	√

√

√

Great headed garlic	√

	√

	Leek	√

√

√

Lady’s leek	√

√

√

Lily

	√

Beltsville bunching onion	√

√

√	√

	Bulb onion	√	√	√	√	√	√	√	√	√	√	√

Chinese onion	√

√

Fresh onion

√	√

Green onion	√	√	√	√	√	√	√	√	√	√	√

Macrostem onion

√

	Potato onion	√

Tree onion	√

Welsh onion	√

	√	√	√

	√

Shallot	√

√

√

Wild leek	√

√

Wild onion	√

√

√

The major world bulb onion producing region is Asia followed by Europe,
Africa, and then North America (Table 3).  The major green onion
producing regions are Asia followed by Central America and then Africa,
while the major garlic producing regions are Asia, Europe, South
America, Africa, and North America.

Table 3. Major Bulb Vegetable Production by Country and Region in 2003
(Based on FAO Statistics 2003 and USDA Agricultural Statistics 2004)

Countries	Bulb Onion	Green Onion/Shallot	Garlic

U.S.	159,490 A

3,350,992 T	6,200 A

73,160 T	35,000 A

750,167 T

Australia	13,091 A

275,575 T	NA	NA

Canada	10,990 A

200,000 T	1,475 A

1,405 T	NA

China	1,940,711 A

17,245,108 T	49,079 A

564,936 T	1,561,386 A

9,733,363 T

India	1,284,400 A

7,164,950 T	NA	NA

Japan	61,775 A  (25,000 ha)

1,260,000 T	56,833 A (23,000 ha)

512,600 T

	Korea	31,016 A

745,200 T	NA 	NA

Africa	694,445 A

4,424,477 T	92,612 A

519,183 T	78,625 A

405,240 T

Central America	47,276 A

284,229 T	109,851 A

1,246,635 T	15,386 A

55,126 T

North America	171,146 A

35,555,469 T	NA	33,345 A

286,598 T

South America	389,643 A

3,674,806 T	56,810 A

131,725 T	109,478 A

390,039 T

Asia	4,953,748 A 36,649,312 T	264,606 A

2,303,186 T	2,239,087 A 11,575,525 T

Europe	1,037,316 A 8,375,226 T	25,120 A

217,826 T	310,948 A

919,254 T

World Total	7,339,921 A 57,529,072 T	575,218 A

47,756,609 T	2,798,058 A 14,426,808 T

Bulb Onion and Green Onion Production:

Production in U.S. is based on the USDA 2004 Agricultural Statistics:
6,972,700,000 lb (3,486,350 ton) of storage onions produced from over
159,490 acres, of which 66% are used for storage and include, 14% are
summer onions, and 20% are spring onions (USDA 2004).  2002 Hawaii Ag
Statistics reported 200 acres were grown in Hawaii.  The average yields
for fresh onions are 43,700 lb/A.  Major bulb onion producing states
are: CA- 24%, OR-13.6%, WA- 12.6%, TX- 9.8%, GA- 7.9%, CO- 7.5%, NY-
7.4%, ID- 6.2%, and NM- 5.0%.  California is also the major processing
state for bulb onions (45%) followed by OR – 28% and NM at 10.4%.
There were 6,200 A of green onions produced in the U.S. with the average
yields being 11.8 T/A.  The major green onion producing states are: CA-
49%, TX- 11%, ID- 10%, MI- 4.7%, and OH- 3.5%.

	Production in Canada in 2003 accounted 10,990 acres (4,448 ha) and 400
million pounds (200,000 ton) of dry bulbs  (Ontario 59%, Quebec 35%,
Manitoba 4%, and British Columbia 2%);  1,475 acres, 2.81 million pounds
(1,405 ton) of green onions (Quebec 67%, Ontario 24%, British Columbia
5.5%, Manitoba 2.5%, New Brunswick and Saskatchewan 1%) (ROTHWELL
2004a).  In Ontario, bulb onions yield approximately 1,000 of 50-pound
bags per acre on muck soils and 600 of 50-pound bags per acre on mineral
soils (CHAPUT 2004a). In Japan, 1,162,000 tons of dry bulb onion was
harvested from 58,068 acres in 2003 (NAGASAWA 2004a), while Korea
produced 745,200 MT from 31,003 A in 2003 (OH 2004a).  Asia also
produced the largest amount of green onions (2,303,186T) in the world
followed by Central America at 1,246,635T (Table 3).  A comparison of
the NAFTA and EPA Crop Production Regions are listed in Tables 7A and
7B.

Garlic:

Production in U.S.: Production in US in 2003 was 33,345 acres yielding
286,598 ton/A.  Production in US in 2004 was on 35,000 acres (CA 29,000
acres – 82%, NV 1,200 acres- 3.1%, OR- 4,800 acres- 3.7%) yielding
624,100,000 lb (3,120,500 ton) (USDA 2004).  Over 99% of the garlic that
is processed into flakes, powder, oil, etc. are produced in CA and OR.
In Ontario, Canada, garlic yield 1700 to 4000 lbs per acre.  Each 2205
lb (1000 kg) of seed bulbs yields 11023 lb of garlic but 20% of crop
needs to be held over for replanting (CHAPUT 2004a).  Asia leads the
world in garlic and China produces over 50% of the world supply of
garlic.

Shallot:

Production in the U.S. includes 50 acres in Washington State for dried
shallots and about 950A in Louisiana and other southern states for green
shallots. Other production regions: Europe and small scale production in
Ontario, Quebec and British Columbia, Canada with 2200 lbs of seed bulbs
yield on average 10,000 to 15,000 lbs of shallots (CHAPUT 2004b).

Fritillaria:

Production in U.S.:  Fritillarias are distributed in 15 States (Alaska,
Arizona, CA, CO, ID, MT, Nebraska, Nevada, NM, ND, OR, SD, Utah, WA, and
Wyoming).  Most widely distributed are Fritillaria atropurpurea Nutt
(spotted fritillary) in 13 States, and Fritillaria pudica (Pursh) Spreng
(yellow fritillary) in 11 States.  There is no specific production data
for fritillarias but they are grown for their edible bulb and leaves.  .

Leek:

Production in U.S.:  Includes California, New Jersey, Michigan, and
Virginia, and a total of 594 acres in California in 2004 (SISCO 2004a).

Other production regions: Domesticated in the eastern Mediterranean and
now are cultivated throughout the world.  Crop yields 500 cases per acre
(205 cases/ha) in Ontario, Canada (CHAPUT 2004a).

Daylily and Lily:

 Production in U.S.: No reported production data for daylily and lily,
but they are naturalized in eastern U.S.  Daylilies are reportedly grown
in China, Japan, and Europe and Lilies in Japan (Table 2).

Fresh onion:

There is no specific production data reported in the U.S. but, it is
grown in China and Japan which grew 751 acres producing 5350 tons in
2000 (NAGASAWA 2004b).

Canadian garlic:

	This onion is not grown commercially, but it is widely distributed in
Northern America including Eastern Canada and most States of the United
States.  In the U.S. it is restricted as a noxious weed.

Lady’s leek:

There is no commercial production reported for lady’s leek in the US,
however, it is widely distributed in almost the entire US, except for
the Northeastern States.  It is also distributed in Canada and Mexico.

Chinese chive:

There is limited production reported in the U.S.  Both China and Japan
have reported production of Chinese chives (Table 2).

Macrostem onion:

At present there is no reported production in the U.S., but it is grown
in China and Korea which has reported 288 ha with 4,290 M/T (OH 2004a).

Tree onion:

Tree onion is reported to be grown in Florida and Asia.

Welsh onion:

No specific production data but it is grown in California and Hawaii
production where in 2002 was 125 acres (KAWATE 2004a).  It is also grown
in Europe, China, Japan, and Korea (Table 2).

Other production data for other bulb vegetables will not be reported
above, but will be discussed under the cultural practice section.

Imports of Bulb Vegetables:

Despite the U.S. being a major producer of bulb vegetables (Table 2)
significant amounts of onions for the fresh market are imported.  Bulb
vegetables are widely imported to the U.S making them available on a
year around basis. Table 4 lists some of the countries that import bulb
vegetables to the U.S.  In 2003, over 632,500,000 lb on onions were
imported to the U.S. and 683,300,000 lb were exported to other countries
from the U.S.  The amount of a commodity can vary widely from year to
year based on differences in U.S. production, weather effects, and
consumer demand.

The USDA Foreign Agriculture Trade Statistics (FATUS) import data
reported that over 306,089 MT of onions (green and bulb) were imported
to the U.S. in 2004. Mexico accounted for over 60.1% of the onions
imported (183,850 MT), followed by Peru – 16.4%, Canada- 16.2%, and
Chile- 4.5%.  Imports of garlic from China (70%), Mexico (15.8%)
Argentina (11.3%) and Spain (1.8%) accounts for > 99% of the imported
garlic.  Over 89% of the imported leeks were from Mexico, followed by
Canada- 3.7%, Netherlands- 3.0%, Guatemala- 2.6% and Israel- 1.5%.  All
of the imported pearl onions came from Mexico.  In some years pearl
onions also imported from Chile.  Pickled onions are usually imported
from China, India, Netherlands, Canada, Mexico, Israel, and Italy.

Table 4. U.S. Importation of Bulb Vegetables (Federal Register:
November 10, 2004 (Volume 69, Number 217, pp 65053 - 65067).

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	Chive

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	Leek	√

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Onion

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	Shallot

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	√

COMPARISON OF CULTURAL PRACTICES:

	The bulb vegetables are all cool season crops and differences in
cultural practices between bulb onions and green onions will be
discussed.

Bulb Onion Subgroup 3A Cultural Practices:

Bulb onion:

The most important of the bulb vegetable crops, grown mainly for their
dry bulbs are the dry bulb or bulb onions.  Onions are also grown less
extensively for their green leaves and succulent leaf bases and young
bulbs, and these will be discussed under the green onion section.   The
common onion (Allium cepa) is grown from seed, transplants, or sets for
use as both green onions and dry bulbs.  They may be grown from seed
planted in place, or from small bulb sets. The leaves are tubular, up to
18 inches in height, 1/3 to 1/2 inch in diameter, and generally smooth.
 There are two recognized types of bulb onions.  The first type is the
domestic or American onion and the second type is the European or
foreign onion (Bermuda and Spanish types).  About 75% of the bulb onions
produced in the US are American types and are predominately grown in
northern areas.  These bulbs are pungent, generally globe shaped, small
to medium in size, and 2 -3 inches in diameter, and are well adapted to
long term storage.  The Spanish types are larger (4 – 5 in diameter)
and round, and have a short storage time.  They are mainly grown in the
Northwest, central California, and Colorado and are used mainly for the
fresh market and for processing into onion rings.  Bulb onion cultivars
can also be classified by skin color (red, yellow, brown), by taste
(sweet or pungent), and by shape (globe, oblate, flat, round), and by
day length response. There are three methods used to plant and establish
the bulb onion crop and include direct seeding in the field,
transplants, or by planting sets.  Onion sets are small bulbs (0.25 –
1 in. diameter) that are grown the previous year and used to plant both
bulb and green onions.  Transplants and onion sets are used primarily
for early season plantings and can produce crops 3 – 4 weeks earlier
than by direct seeding.  The primary method is still direct seeding
which helps to produce crops with larger bulbs.  Approximately 8 – 9
months are required to produce transplants in the greenhouse.
Transplants have higher labor costs.

In the Northern States, seeds, young plants or sets are field planted in
early spring; and bulbs are harvested in the late summer or fall. In the
Southern States, seed or sets are planted in the fall for early summer
harvest. In California, bulb vegetables are planted from September to
May and harvested April or May and completed by September.  Bulbs range
from oblate to oval in shape and from 1 inch to over 3 inches in
diameter are bulbing onions that are planted thickly and harvested when
very small about 2 to 3 months after planting.  The planting to
harvesting timing for the bulb onion varies from 3-6 months (range from
95 – 190 days depending on cultivar) and is dependent on variety,
temperature, and day length.  Overwintering bulb onions can take almost
year to mature for harvest, while green onions are about 2 months to
harvest.  Harvesting of bulb onions usually starts when the top leaves
fall to the ground.  In the West and South during warm weather
harvesting begins when 25 – 50% of the tops are down, while in cooler
weather harvest takes place after 50 % of the tops have fallen over.
About 7 days prior to harvesting bulbs, they are undercut with a
cultivator to aid in harvesting,  The bulbs are lifted and topped by
machine or hand, leaving 1 – 2 in. of neck on the bulb.  The bulbs are
placed in windrows or slotted bins in the field for 2 -3 weeks and are
placed in trucks.  The onions are cured in bulk storage with forced air
and temperature 85 to 90o F.  Bulb onions can be stored for three to six
months if needed.

In Texas, bulb onions spaced at 4 lines and 3 to 5 inch plant spacing on
40 inch beds at 70,000 to 100,000 plants per acre while in New York bulb
onions are planted at a rate about 29,000 plants/acre.   Onions are a
cool season crop adapted to a wide range of temperatures and can
withstand short exposures to temperatures well below freezing.  Optimal
onion production is obtained when cool temperatures (55 to 75o F)
prevail over an extended period of time, permitting considerable foliage
and root development before bulbing starts.  After bulbing begins, high
temperature and low relative humidity extending into the harvest and
curing periods are desirable.  Maturing time for onions from seed to
bulb stage varies, depending on temperature, daylength, and cultivar.
Temperatures of 70 to 80 oF are favorable for bulb development when day
length is also favorable.  Bulbs will not form at temperatures of 50 to
60 oF (10 to 16 oC) regardless of length of day.  Develop best in a
loose, crumbly soil with a soil pH between 5.5 and 7.0.  Bulb onions are
grown on well drained soils that include humus rich sands, light loams,
or high organic matter peat and muck soils.  Onions require more
frequent irrigation than many crops because they have a shallow root
system.  Onion sets can be planted ¾ in. deep and 3 in. apart in the
row.  Transplants placed in the field are spaced 2 to 4 in. in the row.
Onions are seeded ¼ in. deep and emerging stands of seedlings are
thinned when the plants are 2 to 3 in. tall, leaving 3 to 4 in. between
plants.  Onion rows are spaced 9 to 12 in. apart if two rows per bed are
used and 9 to 18 in. apart with four rows per bed.  The optimum growth
of onions requires relatively constant source of water.  Soil moisture
is especially important for the growing root.

Onions grown for dehydration are generally white or yellow and have a
high soluble solids content ranging from 18.0 – 23 5%.  Dehydrator
onions are planted at a rate of 4 – 5 lb/A during September –
January and harvesting varies from May to October.  Over 75% of the
dehydrator onions are grown in California under contract to processors
with most of the commercial acreage being direct seeded.  Dehydrator
onions are harvested mechanically and are cut first, undercut, and
placed in windrows to dry for one to three weeks to final moisture of 4
%.  They are then graded in the field and transported to the processing
plants for dehydration. Average yields of dehydrator onions are 15.5 T/A
and can be commonly be 18 T/A. approximately 8 – 10 kg of raw onions
yields 1 kg of dehydrated onions.  Pearl onions are seeded at rates of
80 – 120 lb/A with 3 – 4 in. spacing between rows, and yields can
range up to 20 T/A. Boiler onions are small bulbs (1 – 1 3/4 in) of
various bulb onion varieties and are seeded at a rate of 20 – 30 lb/A.
 In Ontario and other Canadian provinces, bulb onions planted at 4 to 5
lb seeds/acre, 4 to 5 rows/bed, 14 to 17 inches row spacing, 1 to 1.4
inches plant spacing, 9 to 12 plants per foot in muck soil, and 6 to 10
plants per foot in mineral soil.  In China, bulb onions are planted from
January 20 to April 16 for the spring crop, and from August 15 to
October 16 for the fall crop (LI 2004).  Plant density is 30,000 plants
per acre. Germination time is approximately 15 days in north and 8 - 10
days in south.  Days to saleable plants vary from 150 - 240 days for
fall crop and 120 days for spring crop (LI 2004).  The fall crop yields
13,200 - 19,800 lb per acre.  In British Columbia, Canada, a precision
seeder is used.  Onions prefers peat or muck soils but also grow well in
silt loam or sandy loam soils.  The recommended seeding rates are 13.8
lb/A to produce a population of approximately 370,000 plants/A.

Shallot:

	Shallots unlike the common onion have bulbs that multiply freely,
producing a cluster of bulbs or cloves from a single planted bulb.
Otherwise, they are similar to the common onion.  Commercially they are
grown mainly for marketing as green onions, mainly in the South. The
mother or "seed" bulbs are planted in late summer or fall. As daughter
bulbs and plants develop, soil is pushed around them to blanch the lower
portion. Daughter plants are pulled at suitable size, the outer skin
removed from the bulb and base of leaves, and the small bulb and green
leaves are marketed as green onions.  The hollow, tube-shaped leaves are
to 24 inches long and bulbs are 3/4 to 2½ inches in diameter and
clusters of bulbs may contain up to 15 bulbs.  Shallots are also grown
for their dry bulbs, which are milder in flavor than most onions.
Culture for bulbs is essentially like that for bulb onions. Shallots
prefer a well drained, sandy soil with a soil pH of 5.0 – 6.8.
Shallots are harvested when the tops are 6 – 8 in. tall, which is
approximately 6 weeks after planting.  The mature bulbs are harvested
when the tops have turned yellow and the bulbs are 1 -1 1/2 in diameter.
 Scallions are generally considered young green onions.  Shallots differ
from multiplier onion such as potato onion mainly in the size of the
bulb with potato onion bulbs being > 1 inch diameter and have fruiting
daughter bulbs.  The planting to harvest season is about 2 - 3 months
for green; 3 - 6 months for dry shallot bulbs.  Shallots grown for green
onion are pulled when their tops are 6 - 8 inches long.  The tops are
cut to about 1 inch above the bulb before storage or bagging.  Mature
dry bulbs are pulled and dried for one to two days and further dried in
a well ventilated area for two to three weeks.  In Ontario, Canada,
shallots are grown at 200 to 300 lb of seeds per acre and planted in
rows 18 to 23 inches apart, and 3 to 6 inches between seed bulbs (CHAPUT
2004a).

Garlic Serpent Garlic, Great Headed Garlic and Canadian garlic:

	Garlic is an annual or biennial cool season crop similar to bulb onion,
except it produces a group of small bulbs, called cloves, all enclosed
in thin papery scales, instead of a single bulb.  The leaves differ from
onions and reach about 12 inches in height, and are narrow, but not
hollow.  Plants are usually produced by planting from cloves, or from a
bulblet that forms in the flower head.

  Soils best adapted for garlic are sandy loams. Generally, there are
about 50 cloves in one pound of cloves.  All commercial plantings in the
U.S. are in areas of mid-winter climate, mainly in California.  Bulb
development is below the soil surface.  The strongly scented and
flavored bulbs are used mainly for flavoring meats, stews, and soups.
The common names Rocambole and Serpent garlic are applied to garlic
varieties having coiled or twisted scapes, the flower stalks.  Garlic
can be placed into hard neck and soft neck classes.  The hard neck
varieties are grown in colder northern climates which tend to form a
stiff seed stalk at maturity.  The soft neck varieties are adapted to
the Mediterranean-like climates of central California and Southeast
regions.  These are easy to cut or weave into strings of garlic.

	The great headed garlic has the appearance of very robust garlic plants
with very flat leaves that resemble leeks.  Actually the great headed
garlic is most closely related to leek than to garlic but it has the
same growth habit and bulbing process as regular garlic.  A single clove
of great headed garlic can be as large as a whole bulb of regular
garlic.  Great headed garlic forms large flower heads which usually lack
bulblets.  It may produce a cluster of several cloves similar to garlic,
or a single massive bulb, with small bulblets around its main bulb.  The
bulb flavor is intermediate between onion and garlic.  Cultural
practices for the great headed garlic are similar to those for garlic.
The bulbs are developed entirely underground.

Garlic is propagated with cloves, while viable seed production is under
research.  Garlic height ranges from 12 to 24 in., spread 6 to 8 in.,
root depth up to 3 ft.  It is a cool-season perennial that usually has
its best growth under warmer and drier conditions than that for onion,
and prefers well drained soils.  Recommended soil is pH 6.0 to 7.5.  In
the southern and western U.S. it is planted in late summer and fall 3 to
4 in. apart in rows that are 6 to 8 in. apart.  Cloves are planted with
their pointed side up.  Cloves are also planted 2 – 6 in. apart in
twin rows spaced 12 – 16 in. apart.  In the U.S. garlic and elephant
garlic require 180 – 210 days to mature.  The cloves are placed 2 in.
beneath the surface of the soil.  In Ontario, Canada garlic is planted
at about 600 to 900 lb planting material per acre, 3 to 5 inches plant
spacing, 7.9 to 8.0 inches row spacing (CHAPUT 2004a, CHAPUT 2004b).  A
slightly raised bed is ideal at 4 feet wide with a 1-foot wheel row on
either side.  Garlic is planted at 2 to 3 inches plant spacing (great
headed garlic at 3 to 4 in. spacing) and 12 to 18 inches row spacing
requiring about 800 lb of seed cloves per acre or up to 2000 lb in the
case of great headed garlic.  In China, garlic is planted in March for
spring crop, and August or September for fall crop (LI 2004).  Plant
density is about 30,000 - 40,000 plants per acre.  Days to saleable
plants are 90 - 110 days for spring crop, and 240 - 260 days for fall
crop (LI 2004).  Average crop yield is 1,650 - 2,200 lb per acre for the
spring crop and 2,200 -. 3,300 lb per acre for the fall crop (LI 2004).
Fresh market garlic yields in Washington State range from 6,000 –
18,000 lb/A.

	The planting to harvest time for garlic is about 8 months (240 days),
and it is planted in the fall or spring.   In the U.S. garlic cloves are
planted in October to January, and harvest is in mid to late summer.
Garlic is ready to harvest when the tops begin to turn yellow, or
harvest when the tops of the foliage begin to bend over, however
seedlings for vegetable use can be harvested for consumption at any
stage of growth.  Bulbs can be harvested mechanically or by hand 12 to
18 days after the scapes are harvested.  Prior to harvesting bulbs can
be under cut and then pulled and placed in windrows to dry.  Curing can
take 1 – 2 weeks in humid or wet areas where shed curing is used.
Garlic can be stored for four months at 32 o F.

	Canadian garlic is widely distributed in Northern America including
Eastern Canada and most of the United States, but in the U.S. it is
restricted as a noxious weed.  Canadian garlic was used by the Cherokee
Indians as a medicinal herb.  In the UK, it is also considered to be a
wild plant and not cropped to any extent (Richardson).  It is also not
grown commercially in Ontario or British Columbia, Canada (Chaput).
Canadian garlic prefers a light sandy and medium loam soil and it can be
grown in a wide range of soil pH.  It can be seeded or transplanted.
The whole plant is edible and can be used as a leek or garlic
substitute.  The plant flowers from May to June and grows to a height of
6 to 30 inches and can produce bulbs from 0.45 m X 0.2 m diameter.
Presently, commercial development of Canadian garlic as a specialty crop
does not appear probable, and it will not be included at this time in
the bulb vegetable crop group.

Chinese onion:

	The Chinese onion or rakkyo is a perennial onion relative that
originated in China and is cultivated as a biennial.  It is an important
vegetable in the Orient and it is demand for the Oriental markets in the
U.S.  The plant produces many tillers, and the short stems on the base
of each tillering plant form bulbs, and the Chinese onion does not
produce seeds and are propagated by bulb division.  In mild climates,
bulbs are planted in late summer, and the crop is harvested in midsummer
of the following year.  Several small bulbs are obtained from each bulb
planted.  The leaves have hollow blades, and the main cultivars are
broad-leaved, slender-leaved and long-stalked called jiaotou (CHEN,
Editor). Culture and exposure of plant parts is similar to that of the
bulb onion.  The growing season for planting to harvest is about 10
months.  In Southern China it is planted in the fall and the immature
bulbs are harvested in the following spring.  Mature bulbs are harvested
when the foliage turns yellow during the summer.

Fritillaria:

This perennial plant is mostly grown wild in China, northern Japan, and
British Columbia.  Cultivated Fritillaria spp. are primarily for
ornamentals or medicinal use with very little food use.   Bulbs of this
plant, especially F. Miq. (Baimo) are utilized as traditional Chinese
medicine in Japan and mostly imported from China (NAGASAWA 2004c).
Fritillaria camchatcensis is a tall herbaceous perennial growing from a
white bulb surrounded by numerous, tightly clustered rice-like bulblets.
 The bulbs are eaten after cooked in the Northwestern Coast of British
Columbia and Southeastern Alaska.  The bulblets grow relatively close to
the surface and are easily extracted, and they are dug up in the spring
before flowering, in the summer, or in the fall after flowering.  They
were cooked for about 30 minutes in a cedar wood box, by boiling for a
short time then mashing to a paste, or occasionally by baking in ashes.

Bulbs may be planted in pots or in a greenhouse bed or bulb frame.
Plant bulbs in soil that is rich in nutrients and humus, and also retain
moisture.  Bulbs can increase naturally by forming bulblets around the
bulb called the “rice” and the crop has the common name “Indian
rice”.  The bulbs are propagated by separating the bulblets from the
mother bulb and planting them.  Seed can also be collected when the seed
capsules are ripe.  The best time to sow seeds is fall, and germination
should follow in early spring.  Large seed flats of Fritillaria are
spaced at one seed width apart.

Daylily:

	The daylily is a clump forming perennial herb which can grow up to six
feet tall native to Eurasia.  It is a hardy summer blooming herbs with
lily-like flowers which are born in a more or less open or branched
cluster terminating the scape.  Leaves are about two feet long and 1 3/8
inches wide.  Flowers are yellowish with variations and can be five
inches long and 3½ inches across when fully opened, but they open only
for a single day, and the plant is about 30 inches tall with 10 to 20
leaves each with axillary buds.

	Daylilies are cultivated using plant divisions, rhizome sprouts, or
cuttings and tissue culture.  Division plantings made after the flower
calyx has withered and before the rhizomes sprout in the next spring.
Harvest is from June to August when flower buds grow plump before they
open.  After harvest the buds are processed by dehydration for
consumption.

Lily:

	Species of wild lilies originating in the temperate zone of East Asia
can be found widely distributed in China, and cultivated lilies have a
long history of production in areas of Hunan, Jiangsu, Shandong and
Gansu.  The edible portions are the bulbs, which also have medicinal
uses.  Originating from the stems are edible rhizomes and bulbs.  Some
species produce purplish brown aerial bulbils, or small white bulbs on
underground stems.  Bulbs typically achieve commercial size after three
years of growth.  Lilies prefer a warm, cool and dry climate.  Scales,
bulbils, rooted stems and seeds can be used for reproduction, leaf
scales being the major material.  Plantings usually are made into well
drained deep sandy soils in fall, and sometimes in the spring.  The leaf
scales of lily bulbs are fine-textured, succulent and glutinous, with a
sweet, but also slightly bitter taste.  The crop must be rotated to
avoid plant diseases, and the cultural practices of the crop are similar
to the daylily.

Green Onion Subgroup 3B Cultural Practices:

Green Onion:

	While bulb onions are the most extensively produced member of the bulb
vegetable group, green onions are grown less extensively for their green
leaves and succulent leaf bases and/or young bulbs.  The common onion
(Allium cepa) is grown from seed, transplants, or sets for use as both
green onions and dry bulbs.  They may be grown from seed planted in
place, or from small bulb sets. The leaves are tubular, up to 18 inches
in height, 1/3 to 1/2 inch in diameter, and generally smooth. Almost any
cultivar of bulb onion can be used as a green onion of harvested at the
correct growth stage.

	In 1959, approximately 12,071 acres of green onions were grown (1959
CENSUS), while in the 2002 Ag Census reported 6,200A being produced.
Green onions develop best in a loose, crumbly soil and prefer peat or
muck soils but also grow well in silt loam or sandy loam or clay soils
suitable for frequent irrigation with a soil pH between 6.0 and 6.8.
Sets can be planted ¾ in. deep and 3 in. apart in the row.  Transplants
placed in the file spaced 2 to 4 in. in the row.  Onions are seeded ¼
inch deep and emerging stands of seedlings are thinned when the plants
are 2 to 3 in. high, leaving 3 to 4 in between plants.  Planting larger
onion sets (> 0.75 inch diameter) are more suited for green onion
production than for bulb vegetable production.  Onion rows are spaced 9
to 12 in. apart and if two rows per bed are used and 9 to 18 in. apart
with four rows per bed.  The optimum growth of onions requires
relatively constant source of water.  Soil moisture is especially
important for growing root.  Green onions are seeded at a rate 8 – 12
lb/A at 20 – 50 plants/ft row and 12 – 18 in between rows.  The
green onions must be cut at harvest and marketed promptly because they
are highly perishable.  Green onion tops are hand trimmed in the field
to 12 inches and placed in bunches of 6 – 9 onions.  They are placed
in field boxes and moved to processing sheds within 2 – 4 hours after
harvest and washed in cool water to remove any adhering soil.  Green
onions can be stored for 3 – 4 weeks at 32 o F if packed in
polyethylene bags.  Peak supplies of green onions from California occur
from July to October.  In Ontario and other Canadian provinces, bulb
onions planted at 4 to 5 lbs seeds/acre, 4 to 5 rows/bed, 14 to 17
inches row spacing, 1 to 1.4 inches plant spacing, 9 to 12 plants per
foot in muck soil, and 6 to 10 plants per foot in mineral soils.  In
California green onions are produced mostly in Monterey and Riverside
counties with much of the production now in other counties and Baja
California, Mexico, because of the high labor costs.  In China, bulb
onion is planted from January 20 to April 16 for spring crop, and from
August 15 to October 16 for fall crop (LI 2004).  Plant density is
30,000 plants per acre.  Germination time is approximately 15 days in
north and 8 - 10 days in south.  Days to saleable plants are 150 - 240
days for fall crop and 120 days for spring crop (LI 2004).  The fall
crop yields 13,200 - 19,800 lb per acre.  In British Columbia, Canada, a
precision seeder is used.  Onions prefers peat or muck soils but also
grow well in silt loam or sandy loam soils. The recommended seeding
rates are 15.5 kg/A to produce a population of approximately 370,000
plants/A

Beltsville Bunching Onion:

The Beltsville bunching onion is a multiplier onion, produced by
breeding and it is similar in culture to the Welsh onion.  This plant
forms small bulbs at the top of its flowering stem. The bulb can be up
to 4 cm in diameter and has a strong onion flavor.  This onion is the
bunching onion that is mainly grown in the U.S., and it is marketed as a
green onion.

The growing season from bulb setting to first harvest ranges from 2 to 3
months.  In Ontario, Canada the crop is grown at 12 to 15 inches row
spacing and 0.4 to 1.0 inches plant spacing, and about 6.25 lb of seed
are used per acre (CHAPUT 2004a).  In British Columbia, Canada, early
crops are planted as transplants in clumps with 12 to 15 inch row
spacing.  For later crops the seeding rate is 13 lb/A (Smith 2004).

Fresh Onion:

The fresh onion is native to western and central China, and grown as an
annual/biennial plant.  Deep green leaves are long and slender.
Different forms of fresh onion are similar to Welsh onion that are short
and have a strong tillering habit.  When the fresh onions plants have
produced 3 to 5 leaves, they will have tillered into at least two
divisions.  The green leaves are slender, tubular and end with a small
pointed tip.  Their pseudostems are short, slim and white.  In warm
areas, the crop can be planted and harvested all year round.  In cool
temperature areas, plantings occur in spring, summer and autumn.  In the
winter, the aerial portion will wither or freeze and die, although in
some winter conditions, underground portions may survive and possibly
produce new plants in the next years.  Since the seeds are difficult to
germinate, plants are reproduced using root divisions.  The cultivar in
Japan does not produce seeds but propagates itself from bulbs (NAGASAWA
2004b).  Each transplanted root division usually has the potential to
produce 3 to 5 seedling plants.  After establishment, soils should be
kept moist and well drained, and the crop can be harvested between 50 to
80 days after planting.  Suitable growth temperatures are 13 to 20 oC.
High temperature, intense light and dry air tend to decrease quality.
Plants prefer fertile and moist soils, but they are not flood-resistant

Chive:

The chive is a cool season biennial/perennial onion relative, and it has
is a strong tillering plant growth in thick clumps from small, oval
bulbs. It may be grown from seed, or by separating the clumps of bulbs.
However, the Allium ledebourianum cultivar in Japan can produce bulbs
(NAGASAWA 2004b).  The plant has a pungent but pleasant taste, and
leaves and pseudostems are used as seasoning in salads and other dishes
or dehydrated for later use.  The small plants growth habit resembles
wild onions, but it develops in clumps by tillering shoots at the base
of the plant.  The pale green leaves are slender, tubular and about 6 to
12 inches long.  Pseudostems are about 3 to 4 inches long and 0.2 inches
in diameter.  The plants produce a long and thin flower scape in the
second year.  Cultural practices for chives are similar to other onions.
 The flower umbel bears small pale-purple flowers, which seldom produce
viable seeds.  Reproduction of the crop is by way of root divisions or
clumps in late spring or fall.  Harvest usually begins about 2 to 3
months after plantings.  Leaves may be cut every 6 to 8 weeks during the
growing season and plantings can be cultivated for 3 to 4 years before
the field is rotated to another crop.  Much of the crop is cut by hand
with a knife or a mechanical harvester.  The crop is broadly adapted to
different soils.  It is winter-hardy, heat and drought sensitive, and
not demanding of fertilizer.  In Canada it is planted at 2 to 4 inches
in-row spacing and 8 inches between row spacing (CHAPUT 2004a).  In
British Columbia, Canada, plants are spaced 1 foot apart (Smith 2004).

Chinese Chive:

	The Chinese chive originated in China.  This winter hardy perennial
onion relative is an important crop in the Orient, and is grown to some
extent by Oriental gardeners in the U.S.  Bulbs, if any, are poorly
developed, but rhizomes are thick and conspicuous.  The plant spreads
from these rhizomes to form dense clumps.  The edible portion is the
long grass-like leaves, which are flat and bend down at the tips, and
the young, tender inflorescences.  Chinese chive has leaf and stem
types, and the former is further divided into broad and narrow-leaf
types.  Flowers are borne on a solid stalk, harvested at the bud stage
and bunched for market.  Leaves are sometimes blanched by excluding
sunlight. The flavor is strong and garlic-like.  In established beds,
leaves may be cut repeatedly.  The same planting can produce for 10
years or more.  The plant has 4 to 9 leaves and grows to 12 to 18 inches
tall.  The bulbs can also be harvested and used like garlic cloves.  The
crop is mainly harvested for its green leaves alternated with blanched
leaves.  In Japan, the young leaves (Nira) are harvested from November
to April (NAGASAWA 2004b).  The stalks with its flower inflorescence
(Hananira) are harvested from August to September.  Chinese chive is
mainly harvested and marketed as Nira in Japan.  In China, Chinese
chives is planted in spring for summer and fall harvest in northern
region, and planted in fall for harvest in the next spring in southern
region (LI 2004).  From seed to first cutting is 4 to 5 months with
limited cuttings the first year.  Chinese chives can be harvested at 15
to 20 day intervals of green/blanched leaves and conclude annual
production by harvesting the scapes.  The plant is drought tolerant.  In
China, the crop is planted as ditch-planting with 12 ~ 16 inches (30 -
40 cm) queue-width and 6 - 8 inches cavity-width at 20 - 30 plants per
cavity; or planted on a bed with 6 - 8 inches queue-width and 4 - 6
inches cavity-width at 6 - 8 plants per cavity (LI 2004).  Crop rotation
time is 10 - 12 month for spring planting and 10 month for fall planting
(LI 2004).  Germination time is 10 - 20 days in north and 10 - 15 days
in south.  It takes 8 – 10 months for the spring crop and 12 months
for the fall crop from planting to saleable plants and yields between
6,600 - 11,000 lb per acre in China (LI 2004).

Elegans hosta:

Elegans hosta is a perennial plant grown predominately in Asia and
Japan.  The size of the plant varies among varieties and hybrids.  The
leaves and reported as from 16 to 28 inches (NAGASAWA 2005a).  It is a
deciduous broadleaf plant 3 inches to 2 feet tall, and it is hardy to
USDA Plant Hardiness Zone 4 and it is susceptible to frost.  The flowers
bloom from May to September, and seeds ripen from August to October.
The plant prefers light (sandy), medium (loamy) and heavy (clay) acid,
neutral and basic (alkaline) soils that are moist.  It can grow in heavy
clay soil.  It can grow in both semi- and full shade or no shade at all.
 The hosta can be seeded or propagated by cuttings (Shogakukan).  Plant
thrives in most fertile soils rich in humus, with the preferred soil pH
is 6 to 7.  Plants are in general fully hardy in Britain, but young
leaves in spring can be destroyed by frost.  New leaves develop in the
spring and early summer.  This is a robust plant forming dense clumps.
The plants are attractive to slugs and snails especially young shoots in
the spring.  The seeds are planted in the spring in a lightly shaded
area in a greenhouse, and the will germinate between 1 - 3 months at
10°C.  Transplant the seedlings into individual pots and keep in the
greenhouse for at least the first winter. The transplants are placed in
the field in late spring or early summer.  Hostas can be left undivided
for many years and should not be divided more than once every 3 - 5
years to allow the leaves to reach maturity.(NAGASAWA 2005a).  In Japan
the plant is cultivated in filed and greenhouse by forcing and
vegetative propagation by dividing the root.  Sometimes a part of the
bottom stem is branched by covering with soil (NAGASAWA 2005a).

Lady’s leek:

Lady’s leek is cultivated as a green onion in Plant Hardiness Zones 3
to 10 and it is grown in the U.S. , Canada and Mexico.  It prefers a
well drained sandy to clay soil with a soil pH of 6.6 – 7.7.  They are
planted by seed, rhizomes, tuber, corm or bulbs at a spacing of 12 –
18 in. apart and are grown as a cool season perennial crop.  Lady’s
leek pink nodding flowers in late spring through July and it is drought
resistant and it grows 1 – 2 ft tall. This crop can reseed itself.
Bulbs and leaves used for food to flavor soups and gravies and can be
eaten raw with cornmeal dumplings or fresh piki bread.

Leek and Kurrat:

Leeks are a non-bulbing Allium, that instead of forming a bulb, the
leaves adhere to one another at the base forming a pseudostem.  Leek is
essentially a European crop, although it is sometimes grown in the
tropics at high elevations.  It resembles large onion plants with flat
leaves, but unlike onion and garlic, leeks do not form a mature bulb or
produce cloves.  Leeks are made up of sheaths of basal leaves that can
be 6 to 10 in. long and 2 in. in diameter, and have relatively little
bulb development. This onion relative also differs from onions in having
flat leaves instead of tubular and the leaves are smooth, about ½
inches wide and 10 inches long.   Plants are grown from seed and usually
are started in beds for later field planting.  Plants are usually
blanched by building up soil against them as they grow in the field, but
are also grown without blanching.  The thick leaf bases and slightly
developed bulb, appearing similar to "green" onions, are eaten as a
cooked vegetable with or without attached leaves.  The green leaves are
also eaten and have a pungent odor and acrid taste. The taste of leeks
is milder than that of either onion or garlic.  The kurrat is leek-like
in stature, but is much smaller than leek.  It is used mainly fresh and
for seasoning.  The crop is ready to harvest once the blanched basal
leaves have developed to 0.5 – 2 inches diameter.  Leeks may also be
undercut to facilitate harvesting and the roots are also cut.  After
harvest the crop is cooled to 32 o F and they may be stored for two –
three months and they are marketed in bunches like green onions.  The
growing season to harvest is about 5 to 15 months.  Transplants take
about 5 to 6 months before they can be harvested.  In Ontario, Canada
harvesting season is mid-August to November (CHAPUT 2004a).

The plant height for leeks varies from 18 to 24 in. and spreads 6 to 15
in. with a root depth of 18 to 24 in.  Leek and kurrat will grow in any
region that can produce onions and tend to be more frost and freeze
tolerant than onions.  Cultural practices for leeks are similar to bulb
onions and garlic.  They require a rich, loamy, well-drained soil with a
pH ranging from 6.0 to 8.0, with an ideal soil pH of 6.5. Generally,
they are direct-seeded into fields at rates of 10 to 15 seed per foot of
row, and emerging seedlings are thinned to 4 in. apart.  Leeks are sown
directly or transplanted into trenches 6 in. wide and 6 in. deep.  It
requires 120 – 150 days to reach the 1 to 1½ in. stem diameter.  In
Ontario, Canada, the plant is grown at 4 to 6 inch plant spacing and 24
to 36 inch row spacing.  Plant density varies from 28,340 to 64,800
plants per acre (CHAPUT 2004a, CHAPUT 2004b).  A slightly raised bed is
ideal at 4 feet wide with a one foot wheel row on either side.  Leeks
can also be direct seeded with 3 to 4 inches plant spacing and 14 to 18
inches row spacing that require 3 to 4 pounds of seed per acre (BOYHAN
2000).

Macrostem  onion:

	The macrostem onion is a biennial or perennial plant native to China
and is grown also in Korea. The corm-like shoots and bulbs are used as
vegetables and for medicine.  This biennial or perennial plant produces
underground sub-spheroid bulbs, and cloves at the base.  The bulb skin
is blackish and intact.  Each plant has 3 to 5 leaves (wild species) or
4 to 6 leaves (cultivated species), that are almost cylindrical or a
delta-shaped cylinder.  Leaves are hollow, green or dark green and
covered with a whitish bloom.  The plants flower in the summer.  The
bulbs are planted in fall, and its young shoots and leaves are harvested
the next spring, and the newly formed underground bulbs are harvested in
early summer.  Macrostem onion is planted in areas south of 34 oN
latitude in China (CHEN, Editor).

Potato onion:

	The potato onion is composed of a compound bulb formed from the
segregation of a large mother bulb, and each bulb in the compound bulb
produces 6 to 12 plants.  Their principle use is in the production of
early green bunching onions.  When large bulbs of the potato onion are
planted, they form a number of small bulblets in clumps, each with a
leafy top. These can be harvested while green as green onions and the
leaves are broad and hollow.  If allowed to ripen, they produce small
bulbs suitable for planting the following year. The potato onion
varieties rarely set seed, so they are propagated by the small bulbs.
When grown for the bulbs, culture is similar to that for common onion.
The growing season for use as a green onion varies from 3 – 4 months.
In Florida, potato onions are grown during the period September through
March in Florida for green onion.

Tree onion:

	Instead of flowers, the tree onion produces clusters of small bulbs
called bulbils at the top of the seed stalk.  The bulbils can be planted
to produce very early green onions.  The plant does not have any large
bulb formation at the base of the stem.  The top bears bulbils, or
bulblets, instead of flowers and seeds.  Several offsets form at the
base of the stem, and they resemble a green shallot.  The leaves are
round and hollow, and in Florida, they are primarily started in the
fall.  The bulblets (topsets) or lower offsets are used for propagation.
 In Florida, propagation is by topset or lower offsets in the fall.
Bulbils are harvested in late summer and replant immediately or stored
in a cool dry frost-free place and they are planted out in late winter
or early spring.  The bulbs are divided for replanting after the leaves
die down in late summer.  The tree onion prefers a sunny position in a
light well-drained soil, but it can succeed in most soils that are in
good condition.  It has a wide range of soil pH from 4.5 to 8.3.  The
bulbs need to be planted fairly deeply.  Plants rarely if ever produce
seed, instead the flowering head is comprised of a number of small
onions or bulbils. Plants are propagated by means of these bulbils or by
dividing the main bulb that grows underground.

Welsh Onion:

	The Welsh onion is the principal onion of Japan and China, but of
limited importance in the U.S.  The bases of leaf-sheaths enclose the
short stem, and comprise the club-like pseudostem.  The basal portion of
the pseudostem below the surface is white, and the above ground portion
yellowish green.  Plants typically exhibit 5 to 8 leaf blades aligned
much like an open fan, and the leaves are swollen in appearance.  The
bulbs become only slightly enlarged.  Plants multiply by tillers from a
mother plant, so clusters of plants result from planting a single one.
They may also be grown from seed or seed propagated transplants.  In the
Orient the leaves and leaf bases are often blanched by covering with
soil. In the Orient and in the U.S., they are also marketed as green
onions.  The thick, swollen leaves and leaf bases are harvested.  The
plant grows 6 to 24 inches tall, and the plump succulent pseduostems, as
well as young leaves and seedlings are eaten raw, stir-fried or as a
condiment.  Varieties in Japan (Yagura-negi) produce bulbils at the top
of the seed stalk (NAGASAWA 2005a).

The Welsh onion growing season from seeding to first harvest is 4 to 5
months for green onions, and a year or more for blanched leaves.  After
transplanting, green Welsh onions can be harvested in 2 - 3 months.  In
northern areas transplanting occurs in the fall and they are harvested
as intact plants before heavy freezing occurs in early winter.  Plants
require a vegetative period of over 180 days to fully develop.
Production is optimized when planted in deep, well-drained soils rich in
organic matter.  In China the growing season is March to August or
September in northern regions and from April to July in southern region.
 The crop is planted at a rate of 11,000 - 22,000 lb per acre, which
gives a plant population of 20,000 - 30,000 plants per acre (LI 2004).
Growing length is from 15 - 16 months for crop planted in the spring and
21 - 22 months for crop planted in autumn. Germination time is 20 days
(LI 2004).  Days to saleable plant are 4 - 5 months in the north and 2
months in the south

Wild leek:

	The wild leek often called ‘ramp’ or ‘ramps’ is not currently a
cultivated crop, but it is harvested in some areas of the U.S.  It is a
strongly scented and flavored onion relative, indigenous from New
England to Wisconsin and south to the Carolinas and neighboring states.
In the mountains of West Virginia and North Carolina residents celebrate
each year the coming of the "ramp" with "ramp" festivals which feature
wild leeks.  Both the small bulbs and the leaves of wild leek are eaten.
 This plant has a very strong odor and differs from other Alliums, by
having its leaves and flowers above ground at different times, and in
having broad leaves instead of narrow leaf blades.  It is also the most
edible of the Allium genus and juice from any part of the plant has a
strong onion-like odor. In early spring, the slender bulbs put up green,
parallel-veined leaves, at first tightly rolled, to form colonies on
wooded slopes.  The bulb is ovoid, 6 cm long, and has a slightly fibrous
coat.  There are 2 - 3 leaves, which are expanded and elliptical, and
they can be 8 - 12 inches long and ¾ - 2 inches wide.  Leaves appear in
spring and usually are absent by flowering time.  The flowers are about
¼ inch long, and cluster into a loose ball at the top of a leafless
stalk.  The stalk may be 15 inches tall.  The fruits are arranged in a
small ball-like cluster at the top of the stem and resemble shiny
buckshot.  The wild leek is native to the Appalachian mountain region in
eastern North America.  They can be found growing in patches in rich,
moist, deciduous forests as far north as Canada, west to Missouri and
Minnesota, and south to North Carolina and Tennessee.  It is one of the
first plants to emerge in the spring, and they were traditionally
consumed as the seasons’ first “greens”.  Ramps are pleasant to
eat and taste like spring onions with a strong garlic-like aroma.  Ramps
are a spring ephemeral of deciduous forests in eastern North America.
They can be found in cool, shady areas with damp, rich soil high in
organic matter with new leaves emerging from the perennial bulb in
usually late March or early April, before the tree canopy develops.  By
late May the ramp leaves begin to die back and a flower stalk emerges.
The flower blooms in June and the seeds mature atop a leafless stalk.
Eventually the seeds fall to the ground to germinate near the mother
plant.  Wild leeks are harvested from the wild in late summer.  In the
Southeastern U.S., they begin growing rapidly in March and early April
in cool, shady areas, with damp soil and an abundance of decomposed leaf
litter or other organic matter.  The growth period for wild leek is
limited to only a few weeks in the spring.  Late summer too early fall
is the best time for seeding ramps.  Seeds can take up to 18 months to
germinate.  For transplanting, planting large bulbs (> 1/2” cm
diameter) can provide harvestable ramps within 2 to 3 years.
Transplanting bulbs 3 inches deep and spaced 4 to 6 inches apart, allow
all the roots to be buried and the tip of the bulb above the surface.
Mulch the planting bed with at least 2 to 3 inches of leaf litter.  It
is recommended to have enough plots to allow for a 5 to 7 year rotation
for harvest (GREENFIELD).

CROP ROTATIONS:

	Crop rotations are important for the bulb vegetables to help reduce
weed problems and disease and insect severity.  Avoid rotating bulb
vegetables to land that had used herbicide which are phytotoxic to
onions.  In the Columbia Basin, three to four year crop rotations are
used with onions to rotate to carrots, sweet corn, cereal crops, or
potatoes.  Other rotation partners include field corn, peas, beans, and
sometimes alfalfa.

	Recommended crop rotations in Georgia to prevent plant diseases with
Vidalia onions include three to seven year rotation to a dissimilar crop
or crop group and for weed control one to three year rotations to
dissimilar crops.

	In California, garlic is rotated to other unrelated cops such as leafy
vegetables, tomato, sugar beets, cotton, or melons.  Garlic or other
Allium spp. should not be replanted to the same field for 4 to 5 years.

	For organic bulb vegetable production crop rotation recommendations
include two to six year rotations to lettuce, celery, potato, or a grain
crop.

COMPARISON OF RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND
PROCESSED FOOD ITEMS:

	The 25 commodities in the proposed crop group are herbaceous annual,
biennial or perennial plants cultivated as annuals are grown for their
bulb and/or its leaf blades and leaf bases and stalks. All of the bulb
onions and green onions are used similarly and they are cooked or eaten
raw in vegetable dishes, in soups or salads, and used fresh or
dehydrated for flavors.  Most of these bulb vegetables also have
medicinal properties.

	According to Table 1 of the Residue Chemistry Guidelines (OPPTS
860.1500) the RAC for bulb onion is the bulb, and the RAC for the green
onion is the whole plant without roots.  There are no processed
commodities in Table 1for any of the members of the Bulb vegetable crop
group 3.

	The Bulb vegetable commodity portion analyzed for the RAC as well as
the edible plant portion consumed for all the proposed commodities is
listed in Table 5.

Table 5.  Bulb Vegetable Portion Analyzed for the RAC and the Edible
Portion Consumed.

Commodity	Portion Analyzed (RAC)	Edible Portion Consumed

Bulb onion	Bulb for dry bulb [40 CFR 180.1 (J)(5)] states that roots,
stems and outer sheaths (or husks) shall be removed and discarded from
dry bulb onions, and only the onion bulbs shall be examined for
pesticide residues.	Whole bulb after peeling

Green onion	Whole plant without roots.	Whole plant, leaves, pseudostems,
and immature bulb.

Garlic	Bulb [40 CFR 180.1 (J)(5)] states that roots, stems and outer
sheaths (or husks) shall be removed and discarded from garlic bulbs, and
only the garlic cloves shall be examined for pesticide residue.	Cloves
(small bulbs enclosed in scales).

Great headed garlic	Bulb with roots stems and outer sheaths (or husks)
removed and discarded from garlic bulbs.	Cloves (small bulbs enclosed in
scales).

Serpent Garlic	Bulb and flower scape or stalk.	Flower stalk or scape and
bulb.

Canadian garlic	Bulb	Bulb

Shallot, bulb	Bulb	Bulb with scales removed for dry

Shallot, fresh leaves	Whole plant without roots	Inner bulb and leaves

Chive	Whole plant without roots	Leaves, pseudostems, and immature bulb

Chinese chive	Whole plant without roots	Mainly leaves and young
inflorescences (buds and stalks) flower

Daylily 	Whole plant including bulb without roots.	Young shoots,
flowers, and bulbs.

Elegans hosta 	Whole plant without roots.	Flower is edible, and young
leaves and leaf stalks are eaten when soft.

Fritillaria, bulb	Bulb	Bulb

Fritillaria, leaves	Leaves	Leaves and young inflorescences (buds and
stalks)

Leek	Whole plant without roots.	Leaves and bulb

Lady’s leek	Whole plant without roots.	Leaves and bulb

Wild leek	Whole plant without roots.	Whole plant without roots

Lily	Bulb	Bulblets and leaves.

Beltsville bunching onion	Whole plant without roots	Bulblet and leaves

Chinese onion	Bulb	Bulb

Rakkyo	Bulb	Bulb

Kurrat	Whole plant without roots.	Whole plant without leaves

Fresh onion	Whole plant without roots.	Leaves and pseudostems.

Macrostem onion	Whole plant without roots.	Corn-like shoots and bulbs.

Potato onion, bulb	Bulb	Bulb after outer scales

Potato onion, leaves	Whole plant without roots 	Leaves and immature
bulbs as green onions.

Pearl onion	Bulb	Bulb

Tree onion	Top bulblets or bulbils; whole plant without roots.	Top
bulblets or bulbils and leaves

Welsh onion	Whole plant without roots.	Thick leaves and leaf bases, and
seeds.

LIVESTOCK FEED ITEMS:

	There are no significant animal feed items associated with any of the
current members or proposed members to the Bulb vegetable crop group 3.
Members of the bulb vegetable group are considered undesirable as a
livestock feed for dairy cattle because they leave a distinct odor to
the milk. Therefore, since there are no animal feed items there is no
reasonable expectation of residues in meat, milk, poultry, or eggs.

PEST PROBLEMS (Developed from USDACrop Profiles, Extension Bulletins,
and Research Literature :

	Members of the Bulb vegetable crop group 3 are attacked by many leaf
and/or bulb pests and include several insect, plant disease organisms
(bacterial, fungal, and viral), nematode, and weed pest problems.
Onions are weak competitors with weeds.  Some of these pests will be
listed below:

 Onion Pest Problems (USDA Crop Profile from CA, TX, OR, NY, NM, CO, &
WI):

Insects ( include onion thrips; onion maggots; leafminers, armyworms;
cutworms, grubs; flea beetle; wireworms; mites; aphids; leafhoppers.

Diseases: Bacterial soft rots; bacterial leaf spots and blights;
Botrytis leafspot; Botrytis bulb rot; Botrytis leaf and tip blight;
Botrytis neck rot; Fusarium basal rot; Black mold; Blue mold; Downy
mildew; Damping off and Seedling blight; Onion smut; Pink root; Purple
blotch; Rust; Stemphylium leaf  blight and stalk rot; Slippery Skin and
Sour Skin; Smudge; White rot; Purple blotch; Xanthomonas leaf blight;
Sclerotinia white rot; Iris yellow spot virus; and Onion yellow dwarf
virus.

Nematodes: Stem and bulb nematode; Root knot nematode; and Stubby root
nematode.

Weeds:  Several annual and perennial cool and warm season grasses
(Poaceae/Gramineae family) such as annual bluegrass; foxtail,
barnyardgrass, bermudagrass, johnsongrass and many broadleaf annual and
perennial weeds such henbit, black nightshade, lambsquarters, hairy
nightshade, mustards, common purslane, morningglory, ragweed, nutsedges,
and redroot pigweed.

2. Lilies (USDA Crop Profile from OH):

Insects:  Aphids; Fungus gnats; and Bulb mites;

Diseases: Botrytis gray mold; Root rots; and viral diseases.

3. Garlic (USDA Crop Profile from WA):

Insects: Bulb mites; Thrips; and Wireworms.

Diseases: White rot; Basal rot; Blue mold rot; Leaf blight; Neck rot;
and Stem and bulb nematode

Weeds: Several annual and perennial cool and warm season grasses such as
annual bluegrass; barnyardgrass; and quackgrass; lambsquarters; Russian
thistle; mustards; Shepherdspurse; and pigweeds; Canada thistle; and
field bindweed.

4. Wild leek (Greenfield):

Diseases: Septoria leaf blight.

Weeds:  All grasses and broadleaf weeds.

COMPARISON OF POTENTIAL RESIDUE LEVELS:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides.  The bulb onions
were classified in Vegetable Category III based on having their edible
parts mostly underground, but the possibly of direct contact with
pesticides over part of surface.  Garlic is placed in Vegetables
Category I that have edible parts developed underground with no direct
exposure to pesticides applied above ground.  The green onions were
placed in Vegetable Category VII based on its edible parts mainly leaves
being fully exposed to pesticide application applied during the growing
season. Therefore, one would expect pesticide residues to be higher in
the green onions then the bulb onions, and a comparison of established
tolerances in Table 6 for the proposed members of the Bulb vegetable
crop group 3 showed that in all cases tolerances were higher in the
green onions than in the bulb onions.  This also supports the concept of
two subgroups for the bulb vegetables.  The members of the bulb onion
subgroup including onion, dry bulb; garlic, bulb; and shallot, bulb had
the same tolerance levels.  The members of the proposed green onion
subgroup including leek and green onion had the same tolerance levels.
The only exception was malathion which had the same tolerances for green
and bulb onion.

TABLE 6.  Comparison of Established Tolerances on the Proposed Members
of the Bulb Vegetable Crop Group (40 CFR 180, and EPA OPPIN).

Chemical	40CFR	Onion, dry bulb	Onion	Garlic, bulb	Shallot, bulb	Onion,
green	Leek

Captan	180.103	25

50

	Paraquat dichloride	180.205	   .05

   .05

	Chlorothalonil	180.275	  0.5

5

	Metolachlor	180.368	  1

0.2

	Cyromazine	180.414	  0.2

0.2	0.2	3	3

Fosetyl-Al	180.415	  0.5

10

	Zeta-cypermethrin	180.418	  0.1

3

	Dimethenamid	180.464	   .01

.01	.01

Clethodim	180.458	 0.2	0.2

	2

	Acibenzolar-S-methyl	180.561	   .05

.05

	Flumioxazin	180.507	  .02

.02	.02

Azoxystrobin	180.566	1

7.5

	Fludioxonil	180.516	 0.2

7

	Fenamidone	180.579	 0.2

0.2	0.2	1.5	1.5

Pendimethalin	180.361	 0.1

	0.1

Iprodione	180.399	 0.5

0.1

	Malathion	180.111

8

8	8	8

Methyl bromide	180.123

20	50

	DCPA	180.185

1	1

	Dicloran	180.185

10	5

	Methomyl	180.253

	3	3

Pyrimethanil	180.518	0.1	0.2

	2

	Thiophanate-methyl	180.371	0.1	0.2

	3

REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 3 AND COMPARISON OF
EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

Currently, if a Bulb vegetable crop group 3 tolerance is being requested
a total of nine field trials are required (three on green onion and six
on bulb onion).  A reevaluation of crop production data fro the USDA
Agricultural Census shows that the new crop Bulb vegetable crop group
will have the same number of field trials as the old Bulb vegetable crop
group.  The number of field trials for the proposed Bulb onion subgroup
3A would be six, and for the proposed Green onion subgroup 3B the number
of field trails would be three.

A comparison of the EPA (Table 7A) and NAFTA (Table 7B) Crop Productions
is listed below for the Bulb vegetable members.

Table 7A.  EPA Crop Production Regions for the Bulb Vegetables.
Representative Commodities (*) for the Crop Group.

Commodity	1	2	3	4	5	6	7	8	9	10	11	12

Bulb onion*	X	X

	X	X

X	X	X	X	X

Green onion*	X	X

	X	X

X

X	X	X

Garlic

	X	X	X

	Chive

X

Chinese chive

X

Leek

X	X

X

	X

Potato onion

	X

	Tree onion

	X

	Welsh onion

X

Shallot

X

	X	X

Wild leek	X	X	X

X

Table 7B.  NAFTA Field Production Regions for the Bulb Vegetables.
Representative Commodities (*) for the Crop Group.

Commodity	1	1a	2	3	4	5	5b	6	7	8	9	10	11	12	14

Bulb onion*	X	X	X

	X	X	X	X	X

X	X	X	X

Green onion*	X

X

	X	X	X	X	X

X	X	X	X

Garlic

X	X

X

X	X	X	X	X

Chive

X	X

	X	X	X

	Chinese chive

X

X

	Leek	X

X	X

X	X

X

	X	X	X

	Potato onion

X

	Tree onion

X

	Welsh onion

X

	Shallot

	X	X	X

X

	X	X

Wild leek	X

X	X	X

The NAFTA Regions (Table 7B) vary some from the EPA Crop Production
Regions by having three additional regions (Region 1a, 5b, 14).  The
NAFTA Regions are currently being updated, and any regional differences
may be lessened with the new update.  Any conflict in testing between
regions can generally be resolved by having the ChemSAC review the test
protocol regions before residue trials are initiated and any differences
can be resolved by the International Crop Grouping Consulting Committee
(ICGCC).

AVAILABILITY OF THE BULB VEGETABLE CROP GROUP MEMBERS IN THE
MARKETPLACE:

Onions are available in the marketplace year around.  Onions are sold
fresh or stored for sale in the following spring.  Market volume falls
into two categories: spring/early summer fresh and late summer/fall
storage.  Spring /early summer fresh onions can be red, yellow and white
with various shapes such as flat, and round and often used fresh.
Approximately, 85 % of the onion cultivars are yellow, 10 % are red and
5 % are white cultivars.  Late summer/fall onions are also available in
red, yellow, and white and notes for long storage qualities.
Availability of onion in the marketplace for Texas ranges from mid-March
to end of August.  Sweet onion varieties such as Walla Walla, Vidalia,
Maui, and California sweet are gaining in popularity.  In Canada, bulb
onions harvested in August and September can be stored until following
June, and domestic onion supply is available 10 months of a year.
Imports fill in the gaps so onions are available all year (see Imports
of bulb vegetable section).

	Availability of the other bulb vegetables is as follows:  Garlic bulbs
are available year round.  Its availability is highest in July –
September.  Garlic powder is the most popular form of garlic available
in Ontario, Canada.  Daylily and lily have their dried flower buds year
round.  Chives and Chinese chives are available year round especially in
the summer and fall.  The elegans hosta is available in summer and fall,
while the macrostem onion is available in the summer.  Leeks are
available all year, but peak supplies are January through September.

COOKING PREPARATION AND COOKING METHODS FOR THE BULB VEGETABLES CROP
GROUP:

	In general to prepare for cooking, the outer papery scales of the bulb
onions and garlic are peeled before eating, while green onions are
consumed whole after rinsing, and removing any attached roots.

	The culinary uses of onion are extraordinarily numerous.  They are
eaten raw, fried, boiled, steamed, braised, grilled, stewed, microwaved,
stir fried, and roasted; canned, while green onions are consumed whole
after rinsing in soups, sauces, salads, stews, curries, and a great
variety of other dishes; and they are a main ingredient of many pickles
and chutneys.  Dried onion products such like rings, flakes, and powder
are produced for the food processing industry, also onion oil by
distillation as a flavoring agent.  Garlic is peeled before cooking.
Garlic is also dried and ground as powder as a spice and used fresh
mainly as flavoring in other foods.  Canadian garlic bulbs are boiled or
fried with greens; cooked and seasoned with salt, pepper or butter;
eaten raw; and dried bulbs are used for seasoning and winter cookery; in
meat or soup.   The Chinese onion is often pickled with some being
canned and some used as fresh cooked vegetable.  In Japan immature bulbs
and leaves eaten raw and sold as “eschallot”.  Fritillaria may be
cooked immediately or partially dried and stored for winter use.  They
were cooked for about 30 minutes in a cedar wood box, by boiling for a
short time then mashing to a paste, or occasionally by baking in ashes.
Daylilies and lilies are prepared for cooking by soaking dried flower
buds in warm water for a few minutes to soften, and then they are stir
fried with vegetables or with meat and eggs, or use in soups and stews.
Flower buds are used in salads or cooked, while the bulbs are eaten raw
or cooked.  Elegans hosta are eaten as cooked vegetables, minced or used
in salads and for seasonings.  It is also eaten as boiled or fried as
Tempura and used for preserving food salted or dried leaves and stems
are eaten in Japan.  The leaves and bulblets of the Beltsville bunching
onion can be eaten raw or cooked in salads, and used as flavoring in
culinary cookery, while some are dehydrated.  Chive and Chinese chives
are prepared by peeling out the dead outer layers, if any and simply
washing the plant.  They are eaten fresh or as cooked vegetables, minced
or used in salads and for seasonings, mainly as flavoring and mainly
used fresh in soups, noodles, and omelets, as well as a leafy vegetable.
 Chives are also chopped as a garnish in soups, salads, and sandwiches.
Frozen leaves are sometimes available and some are dehydrated or freeze
dried as a condiment.  In Canada, chive is also used as an ornamental
plant.  Shallots are prepared for cooking: young leaves used for
seasoning and the bulbs eaten fresh raw and cooked, or frequently
pickled.  Leeks are for flavoring raw and cooked dishes, and in salads
washed before use.  They are used in soups, stews, and as a separate
boiled vegetable.  The macrostem onion .shoots and bulbs are eaten fresh
in salads or used for seasoning, and .are cooked in vegetable dishes or
pickled.  Potato onions are used dry bulb as a cooked vegetable or as a
green onion fresh in salads and soups.  Tree onions are used as
flavoring in pickle cucumbers and green leaves as a green onion. The
Welsh onion is used as a fresh herb or as a flavoring in culinary
cookery, in salads and can be dehydrated.  The wild leek is mainly used
as a flavoring herb.  Lady’s leek’s are used for food to flavor
soups and gravies and can be eaten raw with cornmeal dumplings or fresh
piki bread.  Bulbs are cooked in pits, roasted or fried with meat.
Leaves finely chopped and used like chives in salads or sauces.  Roasted
bulbs are eaten with salt and pepper.

CHANGES TO EPA DATABASES:

The proposed changes to the Bulb Vegetable Crop Group 3 will affect the
need to update many Risk Assessment Models, Residue Chemistry
Guidelines, OPP databases, and/or HED Standard Operating Procedures
(SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, Lifeline,
and Cares will need to be updated to reflect new terminology and Crop
Group/subgroup terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production.

Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup.
Table 5 Suggested Distribution of Field Trials by Region for Crops
Requiring >3 trials and Table 6 Regional Distribution of Crop Production
will be updated to reflect more recent crop production information.

(3) Health Effects Division Standard Operating Procedures:  HED SOP 99.3
-  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data” issued
March 26, 1999.  This policy provides guidance on translating pesticide
monitoring data from one commodity to other similar commodities.  The
policy is based on the crop groupings in the 40 CFR 180.41.

Bulb vegetables were not included in the policy and this policy does not
need to be updated at this time.

(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to more fully utilize data generated by the
USDA Pesticide Data Program.

The new commodities added to the Bulb vegetable crop group will be added
to HED SOP 99.6.  They will closely following the same food forms as
either the green onion or the bulb onion with respect to blending.  In
moist cases the bulb vegetables are considered partially blended, except
for leeks which are nonblended and dried onions which are blended.

(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000.

The current Bulb vegetable crop group has the following guidance for
translation of the representative commodities to other members of the
group:

“  SEQ CHAPTER \h \r 1 Crop Group 3:  Bulb Vegetables

Representative Commodities:  Onion, green; and onion, dry bulb

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Garlic					Onion, dry bulb

     Garlic, great headed			Onion, dry bulb

     Leek					Onion, green

     Onion, dry bulb				Onion, dry bulb

     Onion, green				Onion, green

     Onion, Welsh				Onion, green

     Shallot, bulb				Onion, dry bulb

     Shallot, fresh leaves			Onion, green

_______________________________________________________________________
”

	The proposed new translations of field trials from the representative
commodities to other commodities in the Bulb vegetable crop
group/subgroups would be as follows:

Crop Group 3:  Bulb Vegetables

Representative Commodities:  Onion, green; and onion, bulb

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Chive, fresh leaves				Onion, green

     Chive, Chinese, fresh leaves			Onion, green

     Daylily, bulb					Onion, bulb

     Elegans hosta				Onion, green

     Fritillaria, bulb				Onion, bulb

     Fritillaria, leaves				Onion, green

     Garlic, bulb					Onion, bulb

     Garlic, great headed			Onion, bulb

     Garlic, Serpent, bulb				Onion, bulb

     Kurrat					Onion, green

     Lady’s leek					Onion, green

     Leek					Onion, green

     Leek, wild					Onion, green

     Lily, bulb					Onion, bulb

     Onion, Beltsville bunching			Onion, green

     Onion, bulb					Onion, bulb

     Onion, Chinese, bulb				Onion, bulb

     Onion, fresh					Onion, green

     Onion, green				Onion, green

     Onion, macrostem				Onion, green

     Onion, Pearl					Onion, bulb

     Onion, potato, bulb				Onion, bulb

     Onion, tree, tops				Onion, green

    Onion, Welsh				Onion, green

     Shallot, bulb				Onion, bulb

     Shallot, fresh leaves			Onion, green

_______________________________________________________________________

Translations of field trials from the representative commodities to
other commodities Bulb onion subgroup 3Awould be as follows:

Crop Subgroup 3A Bulb Onion

Representative Commodity:  Onion, bulb

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Daylily, bulb					Onion, bulb

     Fritillaria, bulb				Onion, bulb

     Garlic, bulb					Onion, bulb

     Garlic, great headed			Onion, bulb

     Garlic, Serpent, bulb				Onion, bulb

     Kurrat					Onion, green

     Lily, bulb					Onion, bulb

     Onion, bulb					Onion, bulb

     Onion, Chinese, bulb				Onion, bulb

     Onion, Pearl					Onion, bulb

     Onion, potato, bulb				Onion, bulb

     Shallot, bulb				Onion, bulb

_______________________________________________________________________

Translations of field trials from the representative commodities to
other commodities Green onion subgroup 3B would be as follows:

Crop Subgroup 3B Green Onion

Representative Commodity:  Onion, green

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Chive, fresh leaves				Onion, green

     Chive, Chinese , fresh leaves			Onion, green

     Elegans hosta				Onion, green

     Fritillaria, leaves				Onion, green

     Kurrat					Onion, green

     Lady’s leek					Onion, green

     Leek					Onion, green

     Leek, wild					Onion, green

     Onion, Beltsville bunching			Onion, green

     Onion, fresh					Onion, green

     Onion, green				Onion, green

     Onion, macrostem				Onion, green

     Onion, tree, tops				Onion, green

    Onion, Welsh				Onion, green

     Shallot, fresh leaves			Onion, green

_______________________________________________________________________

Health Effects Division Dry Matter and Seeding Rate Database.  Bulb
Vegetable Crop Group.  Prepared by Dr’s. NG and B. A. Schneider.
August, 2005.

Commodity 	% Dry Matter	Number  Seeds/lb

Onion, bulb	9.0. 9.2, 10.3, 10.9	95,000 - 130,680

Onion, green	8.0, 8.1	180,000 - 261,360

Onion, Welsh	9.7	13,174

Onion, Beltsville bunching	9.5	12,800 – 13,890

Onion dehydrated flakes	95.7	95,000

Chive	8.0, 10.0	26,467

Chive, dried	99.9	26,467

Chive, Chinese	7.8	6,656 – 9,000

Garlic	41.0	50 cloves/lb

Leek	17.0, 17.9	96,000

Shallot, bulb	20.2	8,284 – 9,665

Shallot, fresh leaves	8.0, 9.0	8,284 – 9,665

CODEX CLASSIFICATION OF PROPOSED COMMODITIES and EPA FOOD AND FEED
COMMODITY VOCABULARY: See Table 8. Comparison Bulb Vegetable Crop Group:
CODEX (009) and EPA (03) (Data prepared by Dr. Yuen-Shaung NG and Dr.
Bernard A. Schneider, US EPA, 2004)

The current EPA crop group for bulb vegetables (Crop Group 03) is
similar to the correspondent Codex crop group (Crop Group 009). The
Codex crop group includes all the commodities in the current EPA crop
group (03) except for green onion (CODEX 2005).  Four commodities
(Chives, Chinese chive, Chinese onion, and Tree onion) that are in the
Codex crop group have been added to the proposed EPA crop group. Kurrat
in the Codex crop group is listed as leek in the US crop group, and this
commodity has now been listed separately in the proposed Bulb vegetable
crop group. The Workgroup does not recommend adding Fennel, Florence
from the Codex Group to the U.S. crop group, as it is included and more
appropriate in EPA Crop Group 4, Leafy Vegetables (Except Brassica
Vegetables).  Chive and Chinese chive are two of the proposed
commodities that are currently in Crop Group 19 Herb and Spice Group.
We will change the tolerance terms for these two commodities and they
will remain in both crop groups with the fresh leaves being in the
proposed Crop Group 3 and the dried leaves remaining in Crop group 19.
The practice is consistent with the previous crop groups for example
sugar beet, roots are a member of Crop group 1 – Root and tuber
vegetable, and sugar, beet, tops are a member of Crop group 2- Leaves of
Root and tuber vegetable crop group. Thirteen of the 25 commodities
proposed in the new crop group (Canadian garlic, Daylily, Elegans hosta,
Fritillaria, Lady’s leek, Lily, Beltsville bunching onion, Fresh
onion, Macrostem onion, Pearl onion, Potato onion, Serpent garlic, and
Wild leek) are not included in the Codex crop group. The Workgroup will
continue the collaboration effort with the Codex Committee of Pesticide
Residue (CCPR) to develop a harmonized crop grouping system.  A
comparison of Codex and EPA bulb vegetable crop groups is summarized in
Table 8.

Table 8. Comparison Bulb Vegetable Crop Group: CODEX (009) and EPA (03)
(Data prepared by Dr. Yuen-Shaung NG and Dr. Bernard A. Schneider, US
EPA, 2004)

Codex group #	Codex: Bulb vegetables	EPA group #	EPA: Vegetable, bulb,
group 3

009	Bulb vegetables, except fennel, bulb	NA

	009	Fennel, bulb	04	Fennel, Florence, fresh leaves and stalk

009 	Garlic	03 	Garlic, bulb

009	Garlic, great-headed	03	Garlic, great headed

009	Kurrat	03	Kurrat/Leek

009 	Leek	03	Leek

009	Onion, bulb	03	Onion, dry bulb

009	Onion, Chinese	03 	Rakkyo

009 	Onion, Welsh	03	Onion, Welsh

009	Shallot	03	Shallot

009	Spring onion	03	Onion, green

009 	Silverskin onion	03	Onion, dry bulb

009	Tree onion	NA	Onion, tree

009	Carosella, See Fennel, Italian	04	Fennel, Florence

009 	Chives, See Group 027: Herbs	19	Chive, fresh leaves

009	Chives, Chinese, See group 027: Herbs	19	Chive, Chinese, fresh
leaves

009	009 Fennel, Italian, See Fennel, bulb	04	Fennel, Florence, fresh
leaves and stalk

009 	Fennel, Roman, See Fennel, bulb	04	Fennel, Florence, fresh leaves
and stalk

009	Fennel, sweet, See Fennel, Roman	04	Fennel, Florence

009	Japanese bunching onion, See Welsh onion	03	Onion, Welsh

009	Multiplying onion, See Welsh onion	NA	Onion, potato; Onion, Welsh

009	Onion, Egyptian, See tree onion	NA	Onion, tree

009 	Rakkyo, See onion, Chinese	99	Rakkyo, bulb

Note: Codex Bulb Vegetable Crop Group Number is 009; EPA Bulb Vegetable
Crop Group Number is 03.

	Codex (CODEX 2005) has recently proposed a revision to its Bulb
vegetables Group 009 to establish two subgroups: 9A Bulb vegetables and
9B Green onions.  These two subgroups would be harmonized with the
proposed two subgroups proposed in this petition for a bulb onion and a
green onion subgroup.  The main difference between the U.S. and the
Codex Crop grouping systems is that the U.S. has representative
commodities and Codex does not.

COMMODITY DEFINITIONS [(40 CFR ( 180.1(h)]:

	There are currently three commodity definitions (onions; onions, dry
bulb; and onions, green ) that will need to be updated.  Also, a new
commodity definition is being proposed for garlic.

h) Tolerances and exemptions established for pesticide chemicals in or
on the general category of raw agricultural commodities listed in column
A apply to the corresponding specific raw agricultural commodities
listed in column B. However, a tolerance or exemption for a specific
commodity in column B does not apply to the general category in column
A.

      A                                                        B

------------------------------------------------------------------------

Current Onion Commodity Definition:

Onions ..........dry bulb onions, green onions, and garlic.

Proposed Onion Commodity Definition:

Onion.......... Bulb onion, green onion, and garlic.

Current Onion, Dry Bulb Only Commodity Definition:

Onions (dry bulbs only)..................  Garlic, onions (dry bulbs
only), shallots (dry bulbs only).

Proposed Onion, Bulb Commodity Definition:

Onion .......... Bulb onion; garlic; Fritillaria, bulb; daylily;
Canadian garlic; great headed garlic; serpent garlic; Chinese onion;
lily; pearl onion; potato onion; and  shallot, bulb.

Current Onion, Green Commodity Definition:

Onions, green..........................Green onions, leeks, spring
onions or scallions, Japanese 	 bunching onions, green shallots, or
green eschalots.

Proposed Onion, Green Commodity Definition:

Onion, green  ..........Green onion; chive, fresh leaves; Chinese chive,
fresh leaves; Elegans hosta; Fritillaria, leaves; kurrat; lady’s leek;
leek; wild leek; Beltsville bunching onion; fresh onion; tree onion,
tops; Welsh, onion; shallot, fresh leaves.

Proposed Garlic Commodity Definition:

Garlic ..........Garlic, Great headed garlic, Canadian garlic, and
serpent garlic.

Recommendation on commodity definitions:

	I recommend we adopt the four proposed commodity definitions to reflect
the latest changes to the commodity vocabulary.  However, the proposed
onion and garlic commodities should delete Canadian garlic.

TOLERANCE EXPRESSION GUIDANCE:

Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish the revised Bulb vegetable Crop Group 3 with two
new Crop subgroups, tolerances for Bulb vegetable crop group 3 will be
established and the new commodities approved for the group will be
listed individually, and the tolerance level will be established.  This
also applied to the new Crop subgroups, the individual commodities will
have to be listed separately with the same tolerance level.   When
ChemSAC approves the revised Bulb vegetables Crop Group 3, the Risk
Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the
Registration Division should implement the new Crop Group and Crop
Subgroups with new tolerance expressions.  Several tolerance expression
examples for guidance purposes will be listed below:

Example 1.  What is the tolerance expression for the new Crop group 3?

Answer to Example 1:

The tolerance expression for the new Bulb Vegetable Crop Group 3 will be
“Vegetable, bulb, group 3”, which is the same as the current crop
group designation.

Example 2.  What is the tolerance expression for the two new Bulb
vegetable subgroups?

Answer to Example 2:

The tolerance expression for the two new Bulb vegetable subgroups are as
follows:

”Onion, bulb, subgroup 3A” and “Onion, green, subgroup 3B”.

Example 3:  How will the Crop group appear in the Federal Register for
the proposed crop group regulation [40CFR 180.41(c)(3)]?  This example
is for the Field and External Affairs Division (FEAD) use in preparing
the new Federal Register Regulation.  The example follows the same
format as the current Crop Grouping Regulation Federal Register Notice
(FR 60, No.95, 5/17/95, 26626-26643).

Answer to Example 3:

“Crop Group 3: Bulb Vegetable Group.

Representative commodities.  Onion, bulb and Onion, green.

Table.  The following Table 1 lists all the commodities listed in Crop
Group 3 and identifies the related crop subgroups.

TABLE 1-Crop Group 3: Bulb Vegetable Group

Commodities	Related crop subgroups

Chive, fresh leaves  Allium schoenoprasum L.	3B

Chive, Chinese , fresh leaves  Allium tuberosum Rottler ex Spreng	3B

Daylily, bulb  Hemerocallis fulva (L.) L. var. fulva	3A

Elegans hosta  Hosta Sieboldiana (Hook.) Engl	3B

Fritillaria, bulb  Fritillaria L. fritillary	3A

Fritillaria, leaves  Fritillaria L. fritillary	3B

Garlic, bulb  Allium sativum L. var. sativum (A. sativum Common Garlic
Group)	3A

Garlic, great headed, bulb  Allium ampeloprasum L. var. ampeloprasum (A.
ampeloprasum Great-headed Garlic Group)	3A

Garlic, Serpent, bulb  Allium sativum var. ophioscorodon (or A. sativum
Ophioscorodon Group)	3A

Kurrat,  Allium kurrat Schweinf. ex. K. Krause (or A. ampeloprasum
Kurrat Group)	3B

Lady’s leek  Allium cernuum Roth	3B

Leek  Allium porrum L. (syn: A. ampeloprasum L. var. porrum (L.) J. Gay)
(A.ampeloprasum Leek Group)	3B

Leek, wild  Allium tricoccum Aiton	3B

Lily, bulb  Lilium spp. (Lilium Leichtlinii var maximowiczii, Lilium
lancifolium)	3A

Onion, Beltsville bunching  Allium x proliferum (Moench) Schrad. (syn:
Allium fistulosum L. x A. cepa L.)	3B

Onion, bulb  Allium cepa L. var. cepa (A. cepa Common Onion Group)	3A

Onion, Chinese, bulb  Allium chinense G. Don. (syn: A. bakeri Regel)	3A

Onion, fresh  Allium fistulosum L. var. caespitosum Makino	3B

Onion, green  Allium cepa L. var. cepa (A. cepa Common Onion Group)	3B

Onion, macrostem  Allium macrostemom Bunge	3B

Onion, Pearl  Allium porrum var. sectivum (or A. ampeloprasum Pearl
Onion Group)	3A

Onion, potato, bulb Allium cepa L. var. aggregatum G. Don. (A. cepa
Aggregatum Group)	3A

Onion, tree, tops Allium x proliferum (Moench) Schrad. ex Willd. (syn:
A. cepa var. proliferum (Moench) Regel; A. cepa L. var. bulbiferum L.H.
Bailey; A. cepa L. var. viviparum (Metz.) Alef.)	3B

Onion, Welsh, tops  Allium fistulosum L. 	3B

Shallot, bulb  Allium cepa var. aggregatum G. Don	3A

Shallot, fresh leaves  Allium cepa var. aggregatum G. Don	3B

Table. The following Table 2 identifies the crop subgroups for Crop
Group 3, specifies the representative commodities for each subgroup and
lists all the commodities included in each subgroup.

TABLE 2 -Crop Group 3: Subgroup Listing

Representative commodities	Commodities Representative commodities

Crop subgroup 3A.  Onion, bulb, subgroup.  	Daylily, bulb; Fritillaria,
bulb; Garlic, bulb; Garlic, great-headed, bulb; Garlic, Serpent, bulb;
Lily, bulb; Onion, bulb; Onion, Chinese, bulb; Onion, Pearl; Onion,
potato, bulb; Shallot, bulb.

Crop subgroup 3B.  Onion, green, subgroup	Chive, fresh leaves; Chive,
Chinese , fresh leaves; Elegans hosta; Fritillaria, leaves; Kurrat;
Lady’s leek; Leek; Leek, wild; Onion, Beltsville bunching; Onion,
fresh; Onion, green; Onion, macrostem; Onion, tree, tops; Shallot, fresh
leaves.

Example 4.  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Bulb vegetable crop group 3
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED)to prepare tolerance tables.  Since there are currently seven
commodities in the Bulb vegetable crop group they do not have to be
listed separately, however, all the new proposed commodities will have
to be listed separately from the crop group tolerance and at the same
level as the crop group.  Also, note the original Bulb vegetable crop
group has shallot as a member, and this term meant either bulb or green
shallots.  For clarification and to avoid regulatory problems in the new
Crop Group lists, I placed separate commodity tolerances for Shallot,
bulb, and shallot fresh leaves and for Fritillary, bulb and fritillary,
leaves. as separate commodities.

Answer to Example 4:

Commodity	Parts per million (ppm)

Vegetable, bulb, group 3	1.5

Chive, fresh leaves	1.5

Chive, Chinese, fresh leaves	1.5

Daylily, bulb	1.5

Elegans hosta  	1.5

Fritillaria, bulb	1.5

Fritillaria, leaves 	1.5

Garlic, Canadian, bulb  	1.5

Garlic, Serpent, bulb  	1.5

Kurrat	1.5

Lady’s leek	1.5

Leek, wild	1.5

Lily, bulb  	1.5

Onion, Beltsville bunching	1.5

Onion, Chinese, bulb  	1.5

Onion, fresh	1.5

Onion, macrostem	1.5

Onion, pearl  	1.5

Onion, potato, bulb	1.5

Onion, tree, tops	1.5

Shallot, bulb*	1.5

Shallot, fresh leaves*	1.5

*Note the original Bulb vegetable crop group has shallot as a member,
and this term meant either bulb or green shallots.  For clarification
and to avoid regulatory problems in the new Crop Group lists, I placed
separate commodity tolerances for Shallot, bulb, and shallot fresh
leaves. as separate commodities.

Example 5.  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Onion, bulb, subgroup 3A
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.

Answer to Example 5 for the proposed Bulb onion subgroup 3A:

Commodity	Parts per million (ppm)

Daylily, bulb	1.5

Fritillaria, bulb  	1.5

Garlic, bulb  	1.5

Garlic, great-headed, bulb	1.5

Garlic, Serpent, bulb  	1.5

Lily, bulb  	1.5

Onion, bulb  	1.5

Onion, Chinese, bulb  	1.5

Onion, Pearl  	1.5

Onion, potato, bulb	1.5

Shallot, bulb  	1.5

Example 6.  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Onion, green, subgroup 3B
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED)to prepare tolerance tables

Answer to Example 6:

Commodity	Parts per million (ppm)

Chive, fresh leaves  	1.5

Chive, Chinese, fresh leaves  	1.5

Elegans hosta	1.5

Fritillaria, leaves  	1.5

Kurrat  	1.5

Lady’s leek  	1.5

Leek  	1.5

Leek, wild	1.5

Onion, Beltsville bunching  	1.5

Onion, fresh  	1.5

Onion, green  	1.5

Onion, macrostem  	1.5

Onion, tree, tops	1.5

Onion, Welsh, tops  	1.5

Shallot, fresh leaves  	1.5

Cultivars and/or hybrids of those above commodities

EPA FOOD AND FEED COMMODITY VOCABULARY:

	The following terms for the bulb vegetables will be incorporated to the
EPA Food and Feed Commodity Database (  HYPERLINK
"http://www.epa.govopp/foodfeed"  http://www.epa.govopp/foodfeed ).  A
search of the lookup terms will link to the EPA preferred
tolerance/commodity term.  Until the Federal Register Notice for the
Crop Group is final, the Crop Group designation on each term will be
listed as no crop group or crop subgroup  and given the crop group 99
for the present.

Bulb Vegetable Commodity	Lookup Term

Canadian garlic  	Canadian garlic; Garlic, Canadian; Meadow garlic;
Meadow leek; Wild onion; Garlic, meadow; Leek, meadow

Chive 	Chive; Cive, Schnittlauch; Ciboulette; Cebollin; Cebollino;
Siuheung; Tsung; He; Ezo-negi; Chives; Xi xiang cong; Asatsuki chive

Chive, Chinese	Chive, Chinese; Chinese chive; Cebollino de la China;
Alko chines;  Kau tsai; Gau choi; Gau tsoi; Gow choy; Gil choy; Garlic
chive; Oriental garlic; Ku chai; Kui tsai; su-en; Shu-an;  Kau tsoi; Jiu
cai; Chinese leek; Flowering leek; Nira; Hananira; Caozhongru;
Qiiyangcao; Lanrencao, Garlic chive; Chive, garlic

Daylily 	Daylily; Kanzou; Gum jum; Huang hau tsai; Golden needles; Gum
tsoy; Tawny daylily; Skina-kanzo; Fulvous daylily; Orange daylily;
Daylily, orange; Daylily, fulvous

Elegans hosta	Elegans hosta; Hosta, elegans; Urui, Oobagiboushi;
Kobano-giboushi

Fritillaria 	Fritillaria; Mission bells; Indian rice; Kamchatka lily;
Rice root; Black lily; Baimo; Kuroyuri

Garlic 	Garlic; Ajo; Alho; Da suan; Suan tou; Ninniku; Ajo comun

Garlic, Great headed	Garlic, great headed; Great-headed garlic; Elephant
garlic, Giant garlic; Garlic, giant; Suan, Suen; Suahn; Puerro agreste;
Levant garlic;  Wild leek; Da tou suan; Oriental garlic; Artichoke
garlic

Garlic, Serpent	Garlic, serpent; Serpent garlic; Bavarian garlic

Lady’s leek	Lady’s leek; Leek, Lady’s; Nodding onion; Wild onion;
Ail penche; Nodding pink onion

Leek	Leek; Ajo porro; Porro; Cebollin; Garden leek; Pearl onion; Purret;
Jiu cong; ajo porro; Liiki

Lily	Lily; Maximowicz’s lily; Lily, tiger;  Tiger lily, Yurine

Onion, Beltsville bunching 	Onion Beltsville bunching; Beltsville
bunching onion; Top onion; Onion, top; Catawissa onion, Egyptian onion

Onion, Chinese	 and Rakkyo 	Onion, Chinese; Chinese onion; Ch'iao t'ou;
Jiaotou; Chalote chinesa; Chinese scallion; Japanese scallions; Oriental
onion; Kiltow; Chinese scallion; Rakkyo

Onion, Bulb	Onion, bulb; Onion, dry; Dry onion; cipolloni; Onion, dry
bulb; Bulb onion; sweet onion; Maui onion; Walla Walla onion; Vidalia;
Bermuda onion; Spanish onion; Onion, Spanish; Onion silverskin;
Silverskin, onion; Onion, mini; Mini onion

Onion, Fresh	Onion, fresh ; Fresh onion; Dong cong, Zi cong, Fen cong,
Fresh onion, Wakegi

Onion, Green	Onion, green; Green onion

Onion, Macrostem 	Onion, macrostem; Macrostem onion, Mountain garlic,
Bulbous scallion, (Pharmaceutical name, Bulbus Allii Macrostemi or
commonly, Xie bai, Nobiru, Chinese garlic

Onion, Pearl	Onion, pearl; Pearl onion; Pickling onion; Boilers; Mini
onion; Baby onion; Cocktail onion; Boiler onion

Onion, Potato	Onion, potato; Potato onion; Multipling onion; Hill onion;
Onion, hill; Pregnant onion; Onion, pregnant; Nest onion; Onion, nest;
Mother onion; Onion, mother

Onion, Tree 	Onion, tree; Tree onion; Egyptian onion; Top onion; Topset
onion; Catawissa onion; Perennial onion; Onion, perennial; Walking
onion; Onion, walking; Kitsune negi; Egyptian topset onion; Seitaka
Yagura-negi

Onion, Welsh		Onion, welsh; Welsh onion; Cebolinha; Cebolleta; Chung;
Cong; Multiplier onion; Japanese bunching onion; Negi; Cibal; Spring
onion; Nebuka; Cebollin; Hanh-ta; Zwiebel; Bunching onion; Salad onion;
Onion, salad;  Spring onion; Onion, spring; Giant stone leek; Chinese
small onion; Scallion; Da cong; Wood onion; Han onion; Negi; Spring
onion; Welsh onion; Welch onion; Welsche onion; Yagura-negi

Shallot 	Shallot; Eschalot; Scallion; Green shallots; Dried shallots;
Cipollina; Hu cong

Wild leek	Wild leek; Leek, wild; Ramp, Wood leek; Leek, wood

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