Key specifications include moisture content (typically below 6% for shelf stability), granulation size (powder, minced, chopped, or flaked), pungency level (measured by pyruvic acid content), and microbial limits. Color consistency and sulfur dioxide residue levels are also scrutinized by food manufacturers, particularly for products destined for retail-facing applications where appearance matters.

Yes — under FSMA's Foreign Supplier Verification Program (FSVP), US importers must verify that their foreign dried onion suppliers are producing under food safety standards equivalent to US requirements. This typically involves supplier audits, certificate of analysis review, and periodic testing. FDA prior notice must also be filed before each shipment arrives. Consult a licensed customs broker or regulatory specialist for current compliance requirements.