USDA Says Speckled Nectarines Are Actually the Sweet Winners
Published Date: 5/7/2026
Notice
Summary
The USDA wants to update nectarine grading rules by removing 'speckling' as a defect since it’s just a cosmetic thing and actually means sweeter fruit. This change helps farmers, sellers, and buyers better match today’s quality and could boost how nectarines are sold. If you have thoughts, you’ve got until July 6, 2026, to speak up!
Analyzed Economic Effects
2 provisions identified: 2 benefits, 0 costs, 0 mixed.
Speckling removed as a grading defect
The USDA proposes removing “speckling” as a defect in the U.S. Standards for Grades of Nectarines (changes to Sec. 51.3156, 51.3157, and 51.3159). Under the current standards, nectarines with speckling on more than 50 percent of the surface can be scored as a defect; the proposed change would no longer score that speckling as russeting, discoloration, damage, or serious damage.
Standards aligned with sweeter nectarine varieties
The USDA notes scientific evidence that higher sugar content (Brix) in nectarines is correlated with increased speckling and that speckling does not affect internal quality, shelf life, or negative flavors. The proposed revision says removing speckling as a defect will better reflect current and expected future marketing as consumer preferences favor fruit with higher sugar content.
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