Everything You Ever Wanted To Know About Produce - Indianhead

Everything

You Ever

Wanted To

Know About

Produce

Indianhead Foodservice Dist., Inc 313 Hastings Place

Eau Claire, Wisconsin 54703

800-873-0131 www.callifd.com

providing easy to find information on commodities and growing regions. Included within this reference guide:

Retail Merchandising and Promotional Ideas Useful Food Service Tips Typical Production Regions Availability Charts Shipping Information Grade Standards Receiving and Handling Guide Nutritional Information

relationships are the cornerstone to successful produce purchasing.

Knowledge, information, communication and

reference for buyers, distributors and end users, The IFD Produce Guide is designed as a quick

Tab 1: A- C: Tab 5: M- O:• Apples • Mangoes• Apricots • Melons• Artichokes • Mushrooms• Asparagus • Nectarines• Avocados • Onions• Bananas - Bulb• Beets - Green• Berries • Oranges

- Blackberries - Blueberries Tab 6: P- R: - Raspberries • Papayas - Strawberries • Peaches

• Broccoli • Pears• Brussels Sprouts • Peas• Cabbage • Pineapple• Carrots • Plums• Cauliflower • Potatoes• Celery • Radishes• Cherries• Corn Tab 7: S- Z:• Cucumbers • Spinach

• SquashTab 2: D- F: • Sweet Peppers

• Eggplant • Tomatoes• Endive • Turnips• Escarole • Watermelon

Tab 3: G- I: Tab 8: Misc:• Garlic • Glossary• Grapes• Grapefruit• Green Beans• Greens

Tab 4: J- L:• Kiwi• Leeks• Lemons• Lettuce

- Iceberg - Leaf - Romaine

• Limes

Table of Contents

Apples 04.07

APPLES

RETAIL: Merchandising: • Apples pull consumers into the produce department regularly. The

Packer’s Fresh Trends reports that 84% of households had bought apples in the past 12 months.

• Provide a choice of varieties for consumers. Smaller stores should display at least seven varieties at a time; larger stores should carry about 12. Clearly separate and label each variety to reduce consumer handling.

• Rotate regularly using a first-in, first-out stocking technique. Put new apples at the back or bottom of a display; move older stock to the top and front. Don’t dump apples on the display. Carefully remove and replace bruised, cut, punctured or discolored product, repacking if necessary. Refrigerate all apple displays.

• Be sure to identify each variety display with proper price and variety signs. Display bag and bulk apples together to offer options. Alternate different color varieties when stacking.

• Stock larger apple sizes as research shows consumers prefer a larger apple. Also consider promoting apples as a healthy snack option.

Placement: • Apples can be placed in bulk on an island table or in a refrigerated case. Apples ripen

10 times faster at room temperature, and they should not be out of refrigeration for more than 48 hours. Waterfall displays, built by extending into the aisle by the width of one carton, can help increase apple sales. Additionally, studies show full-color high impact graphics also can increase sales.

• Merchandise apples with tie-ins such as caramel and candy apple kits and wraps, caramel dips and apple cider.

• For cooking varieties, merchandise pie shells, pie toppings and baking supplies near apples. Use signs to tell consumers which apples are best for baking.

• Gift boxes can increase impulse buying, enhance displays and offer consumers a convenient gift idea.

• Gadgets such as apple corers and peelers should be merchandised nearby. Promotion: • Post information on the uses of each variety to help consumers select the ones best

suited to their needs. For newer varieties, post trait information to encourage trial. • Take advantage of the fall, especially National Apple Month, a 90-day event from the

first of September through the end of November. • The fall offers the perfect time to use apples in a harvest theme. Use wheelbarrows

and wagons for display. Surrounding the apple display with corn stalks and pumpkins creates an appealing fall image.

• Serve samples of warm apple crisp in the produce department to pique consumer interest, merchandising next to bagged apples and crisp fixings.

Apples 04.07

FOOD SERVICES: • Granny smiths, golden delicious, braeburns, cortlands, ginger golds and empires are

good for use in salads or on salad bars. Their high acid content means they brown less quickly than other varieties.

• Use a quarter cup apple juice to one cup water to prevent cut apple pieces from turning brown. Apple juice has about the same acidity as citrus juices and doesn’t compete with the apple’s flavor. Fresh-cut apples treated with NatureSeal or other preservatives are another option.

• Fresh-cut apples are an attractive option on a children’s menu. Equivalents: 1 lb. = about 4 small apples 1 lb. = about 3 medium apples 1 lb. = about 2 large apples 1 lb. sliced = about 2 cups 1 lb. diced = about 3 cups 2 medium grated = 1 cup

APPLE AVAILABILITY: Available year round. Domestic: Year round production from Washington peaks during the late summer and fall. Supplies are put into controlled atmosphere (CA) storage for year round shipments. California, Oregon and Idaho add substantial volume during the late summer and fall harvest period with supplies generally available into the spring months. Numerous states in the East provide substantial volume for the fall and winter months. Imports: Available from Canada year round in light volumes. Off shore volume from Chile, Argentina, New Zealand and South Africa can also provide additional volume during the spring and summer months (March through August). Overview: Domestic supplies are fairly steady all year as shippers closely monitor supply in storage. Apple groves require adequate chilling hours during the winter to produce strong yields and quality. Adverse weather conditions during critical growth/development stages (spring), especially in the Pacific Northwest growing regions, can also impact yields and quality. Domestic supplies will be at a low point during the mid-summer months as storage supplies wind down prior to fresh harvests.

Apples 04.07

APPLE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA WA OR ID MI NY ME

Other CAN IMP

LIGHT APPLE AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Cleanliness, Color, Russeting, Overspray, Sunburn, Cuts, Bruise, Scar/scab, Internal breakdown, Mold, Rot

SHIPPING INFO: 50-lb. field crates 40- to 45-lb. cartons/boxes, tray-packed 40-lb. bushel baskets/cartons, tray- or cell packed 40-lb. bushel baskets/cartons, loose pack 40-lb. 11⁄8-bushel cartons, loose pack 40-lb. cartons, 10 4-lb. film bags 40-lb. cartons, 16-8s tray wrapped 40-lb. cartons, 8 5-lb. bags 38- to 42-lb. cartons/boxes, loose pack 37- to 43-lb. cartons, cell-packed 36-lb. cartons, 12 3-lb. bags 28-lb. euro box 20-lb. 1⁄2-bushel cartons, loose 3-, 4-, 5-, 6-, 7-, 8-, 10-lb. polyethylene or cello bags 4-, 8-, 12-count clamshells Tri-wall Bins: 600-lb. tote bin 300-lb. half tote bin Sliced Consumer Packs: 1-lb., 2-lb., 14-oz, and 2-oz. bags 1-lb. bowl 1-lb. trays, with or without dip 3.5-oz. trays with dip

Apples 04.07

Foodservice Packs: 3-, 5- and 10-lb. polyethylene or cello bags (sizes range from 21⁄4 to 23⁄4 inches in diameter) Cartons, 12 3-lb. bags or 8 5-lb. bags 1⁄3 carton, two-layer tray packs; 4- and 6-lb. cartons 42 lb. bushel boxes Sliced: 3-lb. bags Sizes: Small – 100s-216s Large – 88s-70s Extra-large – 64s-36s

U.S. GRADES:

United States: U.S. Extra Fancy U.S. Fancy U.S. No. 1 • Combination grades (Combinations of: U.S. extra fancy and U.S. fancy; U.S. Fancy

and U.S. No. 1; U.S. No. 1 and U.S. Utility are permitted when at least 50 percent of the apples in any lot meet the requirements of the higher grade).

Washington State: Washington Extra Fancy Washington Fancy • Washington grades are a higher standard than the corresponding U.S. grade. • Washington has implemented minimum internal condition standards for all grades of

delicious apples.

COMMON PLUs: 4101 – braeburn, small 4103 – braeburn, large 3065 – cameo, small 3066 – cameo, large 4104 – cortland, small 4106 – cortland, large 4108 – crispin/mutsu, small, East/Central 4109 – crispin/mutsu, small, West 4110 – crispin/mutsu, large, East/Central 4111 – crispin/mutsu, large, West 4124 – empire, small, East/Central 4125 – empire, small, West 4126 – empire, large, East/Central 4127 – empire, large, West 4129 – fuji, small

4131 – fuji, large 4132 – gala, small, East/Central 4133 – gala, small, West 4134 – gala, large, East/Central 4135 – gala, large, West 4097 – ginger gold, small 4096 – ginger gold, large 4136 – golden delicious, small, East/Central 4021 – golden delicious, small, West 4137 – golden delicious, large, East/Central 4020 – golden delicious, large, West 3285 – golden delicious, extra large, West 4138 – granny smith, small, East/Central

Apples 04.07

4139 – granny smith, small, West 4018 – granny smith, large, East/Central 4017 – granny smith, large, West 3283 – honeycrisp 4144 – jonagold, small, East/Central 4145 – jonagold, small, West 4146 – jonagold, large, East/Central 4147 – jonagold, large, West 4148 – jonathon, small, East/Central 4149 – jonathan, small, West 4150 – jonathan, large, East/Central 4151 – jonathan, large, West 4152 – mcintosh, small, East/Central 4153 – mcintosh, small, West 4019 – mcintosh, large, East/Central

4154 – mcintosh, large, West 4128 – pink lady, small 4130 – pink lady, large 4167 – red delicious, small, East/Central 4015 – red delicious, small, West 4168 – red delicious, large, East/Central 4016 – red delicious, large, West 3284 – red delicious, extra large, West 4169 – rome, small, East/Central 4170 – rome, small, West 4171 – rome, large, East/Central 4172 – rome, large, West 4185 – york, small 4187 – york, large

RECEIVING AND HANDLING: • Temperature: 32 to 34 F, 0 to1.1 C • Relative humidity: 90-95% • Mist: No • Typical shelf life: 90 to 240 days (under refrigeration). • Ethylene producer (Do not store with ethylene-sensitive items). • Odor-sensitive (Will absorb odors produced by potatoes, bulb onions or any strong-

flavored item). • Moderately sensitive to freezing injury. • It is especially important that controlled-atmosphere apples are refrigerated at the

proper temperature because they are more susceptible to becoming mealy.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for apples: fat-free, saturated fat-free, sodium-free, cholesterol-free and an excellent source of fiber.

Apricots 04.07

APRICOTS

RETAIL: Merchandising: • Sort apricots according to maturity level. Display the

ripest fruit first. Keep apricots in their original containers to avoid extra handling.

• Turnover is essential in keeping fruit fresh and appealing. Be sure to rotate apricots at least once a day.

• To avoid bruising, do not stack bulk displays more than two layers deep. Placement: • Combine dried apricots with fresh ones to add variety and increase profits. The

combined display also provides a great springboard for dried apricot sales throughout the year.

• Placing fruits of a comparable size and price range nearby can lessen the price shock. Other early fruits, such as cherries and plums, are higher-priced than other later fruits.

• Catch customer attention by grouping apricots between contrasting-colored fruits. Use tie-in items such as pastry mixes, glazes, canning and preservative items to increase impulse sales. Use waterfall and island displays to attract interest.

Promotion: • Encourage consumers to ripen apricots by providing ripening bags. • Use stickers or signs to indicate levels of ripeness. Also use point-of-sale materials,

nutrition information and price spots.

FOOD SERVICE: • Apricots can be used as a topping, a sweetener, in breads or as ingredients for salads

and in cooking. They also can be made into a syrup or wine and brandy. Equivalents: 1-lb. = 3 cups sliced 1-lb. large = 12 to14 apricots

APRICOT AVAILABILITY: Available seasonally with domestic production May-September and imports available December-February.

Domestic: Domestic availability begins in May from California’s San Joaquin Valley with supplies typically into July. Availability from Washington State begins in June with supplies generally lasting into September weather permitting. Domestic supplies are very susceptible to spring weather patterns in these two major growing regions. Apricot supplies generally remain light due to demand and growing conditions during this short production window. Imports: Light winter time volume derived mainly from Chile become available in December and January with light volume from New Zealand also available during the winter period.

Apricots 04.07

Overview: Light supplies are generally the norm due to less acreage devoted to apricots, the short growing season, growing conditions and generally strong demand during their short production window. The mid summer months of June and July will typically provide the heaviest domestic volume. Very light imported volume is the norm during winter production. APRICOT AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA WA IMP

LIGHT APRICOT AVAILBILITY MOD PEAK

Common Defects: Maturity, Shape, Color/blush, Cracks, Limb rub, Russeting, Firmness, Bruise, Insect injury, Mold, Rot

SHIPPING INFO: 36-lb. cartons, 2-layer tray-pack 24-lb. lugs, loose 20-lb. lugs, 2-layer 18-lb. cartons, 2-layer tray-pack 12-lb. cartons 7-lb. cartons, 1-layer

GRADES: United States: U.S. No. 1 U.S. No. 2 • Minimum size, numerical count or description of the pack must be marked on the

exterior of the fruit container. California: All volume-fill fruit from California must be packed only in 24-lb. containers. The number that makes up 1 pound of fruit identifies the fruit in those containers. Small = 18 or more Medium = 16 Large = 14 Extra large = 12 Jumbo = 10 Extra Jumbo = 8 XX Jumbo = 7 Sizes 6, 5 and 4 now are available because of larger varieties coming to the market.

Apricots 04.07

Tray-packs, or Panta-Paks, will continue to be identified by the actual count per box. Boxes packed under the current row-count designation will remain unchanged.

COMMON PLUs: 4218–regular, small 3302–regular, large

RECEIVING AND HANDLING: • Temperature: 32 F, 0C (Apricots stored in high temperatures become mealy). • Relative humidity: 90 to 95 percent • Mist: no • Typical shelf life 7 to 14 days • Ethylene producer (Do not store with ethylene-sensitive items).

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for apricots: low-fat, saturated fat-free, sodium-free, cholesterol-free, high in vitamin A, high in vitamin C and a good source of potassium.

Artichokes 04.07

ARTICHOKES

RETAIL: Merchandising: • Refrigerate in layers, no more than three or four deep.

For best appearance, place stem down in a single layer on crushed ice.

• When not on ice, artichoke stems should be placed outward to facilitate handling and give customers protection from any points. If ends are blackened and dry, the stems can be shortened to create a more attractive appearance. Shortening the stem also refreshes the artichoke and allows water to travel into the bud when placed in ice or water.

• Artichokes are subject to darkening, wilting and molding. Remove any damaged outer leaves and rework the display frequently.

• Cross-merchandise artichokes by placing them between salad items, fresh lemons, bottled dips and dressings.

Promotion: • Concerns about preparation may be a hindrance to many consumers. Use signs to

suggest consumers microwave the artichokes for six to eight minutes or until a petal near the center pulls out easily. Provide take-home literature and display signs offering basic preparation tips and recipes.

• Use point-of-sale materials to inform consumers that “winter-kissed” artichokes are not bad quality and are very flavorful.

• Demonstrations and sampling will help educate consumers. Use dips when providing artichoke samples.

FOOD SERVICE: • Artichokes should be washed under cold running water. Pull off lower petals and cut

stems to one inch or less. Cut off top quarter of each artichoke. Snip off tips of petals and dip in acidified water to preserve green color.

• Artichokes complement seafood dishes such as jambalaya and paella. They also work well in poultry, beef, pork or lamb stews.

• Small artichokes are better for appetizers, pickling, stews and casseroles. Medium-sized ones are good for salads and large ones for stuffing.

ARTICHOKE AVAILABILITY: Available year around.

Domestic: Light to moderate year round production from California shifts seasonally with the bulk (70%) of the production generated from the Salinas Valley. Arizona provides light volume during the winter production period (January-April). Imports: Imports are available from Mexico during the winter and early spring (November-April), along with light seasonal volume from Chile available in May and June and again in November and December.

Artichokes 04.07

Overview: Light year round production in California is fairly steady, peaking in the spring (March-May) and again in the late summer (September). Mexico provides light winter volume from November through April. Light imported volume is also available from Chile during the spring and fall.

ARTICHOKE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ

MEX IMP

LIGHT ARTICHOKE PRODUCTION MOD PEAK

Common Defects: Trimming, Size/Shape, Compactness, Spread, Discoloration, Wilting, Freeze injury, Insect injury, Mold, Mildew, Rot.

SHIPPING INFO: • 23-lb. wax-treated carton, by count or loose pack, including imports. • Package sizes must not vary by more than 3/4 inch in diameter. Size must be stamped

or marked in terms of numerical count or minimum size. More than 90 percent of volume is in the 18 to 60 size range.

Carton counts: 12 = jumbo 18 = jumbo 24 = extra large 30 = large 36 = large 48 = medium 60 = small 72 = small large loose (cocktail) small loose (baby)

U.S. GRADES: U.S. No. 1 U.S. No. 2

COMMON PLUs: 4516 – small, size 48 and smaller 4084 – large, sizes 30-36 4762 – extra large, size 24 and larger 4519 – baby/cocktail

Artichokes 04.07

RECEIVING AND HANDLING: • Artichokes are subject to darkening, wilting and molding. Check the base end of the

bud for signs of worm injury. Although it may appear negligible on the outside, the path may run deeply into the heart and cause extensive waste.

• Serious discoloration often indicates damage from bruises or a lack of freshness. The bruises may appear as dark off-color areas at the site of the injury and mold or decay also may develop.

• Over-mature product often is woody and may be undesirably strong-flavored. • Hard-tipped leaf scales that are opening or spreading signal over-maturity. • Center formations may be fuzzy and dark pink or purple in color. Artichokes should be

selected according to season. Spring: Look for rounded, heavy, compact and plump artichokes with good green color and tight leaves. Summer/Fall: Artichokes will be flared and conical in shape. Some fall artichokes may have white to bronze outer petals because they have been touched by a light frost. The artichokes should be somewhat heavy for their size. Winter: Select artichokes that are heavy, compact and plump. Some blistering may be caused by light frost, which causes a white to bronze appearance.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for artichokes: fat-free, saturated fat-free, low in sodium, cholesterol-free, low-calorie, a good source of fiber, a good source of vitamin C, a good source of folate and a good source of magnesium.

Asparagus 04.07

ASPARAGUS

RETAIL: Merchandising: • Bulk displays during peak season help increase sales.

When the season is not at its peak, most retailers package or bundle supplies.

• Place asparagus in front of regular displays, wet racks or tables. That will interrupt the consumer going down the aisle.

• Because asparagus continues to “grow” after it is picked by using the water content of the stalk, the bottom of the stalk quickly becomes fibrous and tough while the tip stays tender. A moist mat against the end will slow this process, but leaving asparagus standing in lots of water encourages mold.

Promotion: • Advertise asparagus for extra sales during Passover and Easter. • Cross-merchandise asparagus with Hollandaise sauce, cheese, light olive oil and

butter or margarine. New-crop baby red potatoes also are a good tie-in to asparagus. • Display near tomatoes and red onions and suggest that shoppers toss with Italian

dressing for a healthy salad. • Use signs to inform shoppers that the thickness of the stalk doesn’t affect tenderness.

However, let them know that for uniform cooking, it is best to select stalks of the same general size.

FOOD SERVICE: • When serving by itself as a side dish, be sure to take into account the size of the spear

compared with the size and shape of the serving dish. The plate will determine the size of spear needed.

ASPARAGUS AVAILABILITY: Available year round

Domestic: Production derived from California followed by Washington. Production in California begins in January, gains momentum in February with peak volume March through early June. In Washington production begins in April with peak volume in May and June. Numerous local or regional deals will add to domestic volume in the early summer months. Imports: Mexico is by far the largest supplier of asparagus to the U.S., with Chile and Peru also adding to imported volume. Volume from Mexico is basically year round with peak volume during January through March. Offshore production (Chile/Peru) is also year round with peak volume October through December. Overview: The late winter or early spring months of February through May look to be the heaviest volume months for domestic asparagus supplies with April and May having the strongest supplies of the year. Imports from Mexico hit their peak production in March with offshore production strongest in September and October.

Asparagus 04.07

ASPARAGUS AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA WA MEX IMP

LIGHT ASPARAGUS AVAILABILITY MOD PEAK

Common Defects: Purpling, Color, Discoloration, Feathering, Misshape (crook), Freeze injury, Insect injury, Aphids, Over mature (spread tip), Wilting, Scarring, Rot

SHIPPING INFO: 30-lb. (minimum) pyramid cartons/crates, bunched or loose 28-lb. cartons/crates, bunched 25-lb. lugs/cartons, loose 24- to 25-lb. cartons, 16 1½ packages 21-lb. lugs/cartons, loose 20-lb. ½-pyramid cartons 20-lb. cartons, bunched 15- to 17-lb. ½ pyramid cartons/crates,

loose or bunched 15-lb. cartons, loose or bunched 14-lb. cartons 12-lb. ½ cartons 12- 13½-lb. 1/3 cartons/crates, bunched 11-lb. cartons/crates Foodservice packs: Cartons, 6 5-lb. bags

U.S. GRADES:

U.S. grades U.S. No. 1 U.S. No. 2 Washington grades Washington XF (extra fancy)

COMMON PLUs: 4080 – green, small 4521 – green, large 4522 – white, small 4523 – white, large 4524 – tips

California stalk diameters: small – 3/16 inches and larger standard – 5/16 inches and larger large – 7/16 inches and larger extra large – 10/16 inches and larger jumbo – 13/16 inches and larger colossal – 1 6/16 inches and larger

Asparagus 04.07

RECEIVING AND HANDLING: • Temperature: 37 to 41 F, 2.8 to 5 C • Relative humidity: 95 to 100 percent • Mist: Lightly • Typical shelf life: 10 to 21 days • Highly sensitive to freezing injury. • Asparagus seldom is stored for more than 10 days. If product is to be held more than

10 days, store at 35 F to avoid low-temperature chilling injury. • Fresh asparagus deteriorates rapidly when low temperatures are not maintained. At

room temperature, it quickly develops a woody tissue and loses sugar content. • Good-quality asparagus will be fresh and firm with closed, compact tips and good

green color.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for asparagus: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, a good source of vitamin C and high in folate.

Avocados 04.07

AVOCADO RETAIL:

Merchandising: • Avoid displaying unripe fruit on refrigerated tables,

which can damage quality. Handle ripe fruit carefully to avoid internal bruising. Always remove scarred, overripe or discolored fruit from display immediately.

• Research by the California Avocado Commission shows that ripe avocados outsell nonripe by almost two to one. Ripe avocados are bought as an impulse purchase for immediate use. According to the commission, more than 35 million consumers buy ripe and unripe avocados, with 43.1 percent purchasing ripe avocados and 38.1 percent buying unripe avocados.

• Provide ripening information with unripe fruit displays. Hard, unripened fruit should be ripened at room temperature for three to 10 days and then refrigerated.

• Give consumers a selection by displaying two sizes or two varieties together, such as Florida and California avocados or Hass and Fuerte or Pinkerton.

• Display one-third ripe, one-third breakers and one-third preconditioned avocados. Preconditioned avocados, those that ripen in three to four days when placed in 70 F, 21.1 C, cost about one penny more per fruit.

• To maximize sales, increase the size of the display and merchandise with tomatoes, lemons, limes, salsas, chips and guacamole mix. The citrus section is ideal for a secondary avocado display. Promotion:

• Use point-of-sale materials such as “ripe” stickers, price cards and recipe tear pads. • Give out samples of guacamole dip with tortilla chips or fresh-cut vegetables. Slice and

dice fresh avocados and squeeze with lime juice. • Build promotions around the Super Bowl, Cinco de Mayo, summer barbecues, salad

promotions and holidays. FOOD SERVICE: • New recipe research and testing proves avocados can be cooked. When heated

through quickly, avocados retain their familiar, nutty flavor. For hot preparations, use either ripe or conveniently unripe fruit. During cooking, unripe avocados become softer and develop a pleasant, piquant flavor.

• Successful cooking with avocados begins by protecting the fruit with toppings such as cheese or batters. As with other tender fruits and vegetables, cook avocados briefly or stir them in during the last few minutes in long-cooking dishes.

• To maintain the color of uncooked avocados, brush the surface of a peeled or sliced avocado with lemon or lime juice. Covering the pulp surface with plastic wrap will aid in preservation.

Equivalents: 1 11-oz. fruit = about 1 cup mashed pulp

Avocados 04.07

Size/yield: Size 32 avocado = 7.5 oz. Size 36 avocado = 6.5 oz. Size 40 avocado = 6 oz. Size 48 avocado = 5 oz. Size 60 avocado = 4 oz. Size 70 avocado = 3.5 oz. Sizes 32, 36 and 40 are best used center of the plate. Sizes 48 and 60 are best used cubed in salads. Size 70 is best used sliced on sandwiches. All sizes are appropriate for guacamole.

AVOCADO (HASS) AVAILABILITY: Available year round Domestic: Production is derived mainly from California with Florida contributing light volume during the late summer and fall. California volume is 90% Hass variety with production basically year round depending on weather patterns. Heaviest volume is generally in the spring and summer months of March through August. Volume declines seasonally with lowest volumes during the fall and winter months of November through February. Florida harvests moderate volume of mostly non- Hass varieties during the fall and winter. Imports: Production from Mexico is basically year round, with peak production from November through February. Offshore volume (Chile, Dominican Republic, New Zealand) peak supply period runs from October through December. These imported supplies fill the void in domestic volume during the fall and winter months. Overview: Supplies remain generally stable year round minus any major weather disruptions. The spring and summer months of March through September look to be the heaviest volume months for avocados. Numerous summertime Holidays (Cinco de Mayo, July 4th, Memorial Day etc) will put pressure on these supplies, causing seasonal supply and price fluctuations.

AVOCADO AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL

MEX IMP

LIGHT AVOCADO AVAILABILITY MOD PEAK

Common Defects: Maturity, Scarring, Sun Burn, Discoloration, Bruising, Freeze Injury, Insect Injury, Rot

Avocados 04.07

SHIPPING INFO: 55-lb. bushels 40-lb. 4/5-bushel cartons 35-lb. bruce, 2-layer 26-lb. flats/cartons, 2-layer 25-lb. cartons/lugs, 2-layer bliss, tray-packed or tight-fill 23-lb. cartons, 2-layer 13-lb. flats/cartons, 1-layer 12 ½-lb. cartons, 1-layer bliss, tray-packed or tight-fill

Foodservice packs: • Hass, Gwen, Pinkerton, Fuerte, and late-season reeds are available in a variety of

foodservice packs, including 12 ½ lb, 1-layer flat, a 25-layer lug, or 6 lb. handy packs. • The fruit is sized according to the numbers packed per containers. Sizes 40, 48, and

60 are the most popular sizes for foodservice, although Hass are available in larger sizes.

U.S. GRADES: Florida grades: U.S. No. 1 U.S. combination U.S. No. 2 • Imported avocados are subject to these requirements.

California grades:

• California fruit is required to be basically free from all defects that cause a waste of 10 percent or more by weight of the entire avocado. The state offers a no.1 and standard grade pack in most sizes.

COMMON PLUs: 4221 – green, small, East 4222 – green, small, West 4771 – green, medium, East 4223 – green, large, East 4224 – green, large, West 4046 – hass, small, West 4225 – hass, large, West 4770 – hass, extra large, West 3080 – pinkerton 4226 – cocktail, seedless

Avocados 04.07

RECEIVING AND HANDLING: • Avocados should be shipped and received at 40 F, 4.4 C pulp temperature. • Major California and Florida shippers offer preconditioned avocados. Softening of

avocados is triggered before shipment by ethylene treatment, and then the fruit is refrigerated until delivered. That allows uniform softening with rapid turnover and immediate use.

• The hass variety usually will turn black when ripe. Most Florida varieties and non-hass varieties remain green. An indication of ripeness for all varieties is when the fruit gives to slight pressure.

• Fruit treated with ethylene can be stored up to two weeks. To soften, they should be kept at room temperature that does not exceed 75 F, 24.08 C.

• An avocado produces ethylene gas as it ripens, but treating avocados with ethylene yields greater uniformity.

• Temperature: cold-tolerant, 40 F, 4.4 C; cold-intolerant, 55 F, 13.3 C • Relative humidity: 85 percent • Mist: No • Typical shelf life: 14 to 28 days • Ethylene producer. Do not store or transport with commodities that produce ethylene

odor producer. Do not store or transport with odor-sensitive items, such as pineapple. • Highly sensitive to freezing injury. • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature. NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for avocados: sodium-free and cholesterol-free.

Bananas 04.07

BANANAS RETAIL: Merchandising: • Bananas should never be stacked on top of each other on the

display. The bottom layer will be bruised and consumer handling will increase, furthering the chance for damage.

• Display areas should be padded with a soft, pliable material. • Make sure that the fruit with the heaviest yellow is on display first. Rotate merchandise

on display. Cut prices for quick movement as bananas become scarred from handling or when they ripen beyond a stage six color.

• Studies by the International Banana Association show optimal display space is 31 square feet. When expanded from 17 to 31 square feet, sales increase by 60%. Use original cardboard cartons to transport fruit to the display area; this helps cut down on handling.

Placement: • Because bananas are a staple item, placing them at the back of the produce

department can draw consumers through the entire department. Some retailers have found success by placing bananas in the cereal and dairy sections.

• Use mobile merchandising units at the check-out lane, or in grocery aisles to merchandise bananas with dry cereals, pie shells or ingredients for banana cream pies and banana nut bread (including foil pie plates and loaf pans), or in the dairy sections with banana split ingredients.

• Market bananas using a secondary placement near the cash registers by using a tree-style display rack. International Banana Association studies have shown a secondary banana display will boost sales 12-18%.

Themes: • Tie in pudding, vanilla wafers, banana glaze, chocolate toppings and tropical fruits

around the banana display. • Try a “Buy Yellow and Green” theme displaying both stage two and stage five color

fruit to increase sales. • To target ethnic audiences, include exotic banana varieties such as plantains or red

bananas. When displaying specialty bananas, advise consumers on when the fruit is ripe and ready-to-eat and give samples to familiarize them with the taste.

• Try setting up combination displays featuring bananas and other fruits for fruit salads, fruit bowls or Christmas stocking stuffers.

Promotion: • Inform consumers of proper handling techniques. Use signs to tell them to take the

bananas out of the plastic produce bag and keep them at room temperature so they will continue to ripen. Let consumers know that if bananas reach the stage of ripeness they prefer before they’re ready to use them, bananas can be stored in the refrigerator. The cold will slow down the ripening process for several days. The peel of the banana may turn dark brown, but the taste will remain.

Bananas 04.07

FOOD SERVICE: • Try frying or caramelizing regular and petite bananas to offer patrons expanded

dessert choices. • Try green bananas for baking, broiling or boiling.

Equivalents: 1 lb. = about three medium bananas One sliced banana = about 2⁄3 cup Two diced bananas = about one cup Three mashed bananas = about one cup

BANANA AVAILABILITY: Available year round

Domestic: Very light production of Hawaii plantain variety available mainly through specialty distributors. Imports: Fairly steady year round supplies are available from Costa Rica, Ecuador, Honduras, Guatemala and Columbia with lighter production available from Panama, Mexico and other Central American growing regions. Overview: Numerous growing regions provide for fairly steady year round production minus any major weather events (hurricanes) or disease impacting the regions.

BANANA AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CR EC HD GU CB PN

LIGHT BANANA AVAILABILITY MOD PEAK

Common defects: Appearance, Shape, Ripeness, Bruising, Freeze injury, Scarring, Mold, Discoloration, Rot

SHIPPING INFO:

40-lb. boxes/cartons Foodservice packs: • Smaller bananas, called petites, institutional packs or singles, commonly are packed in

a 150-count box, which generally weighs about 50 pounds.

Bananas 04.07

U.S. GRADES: • Bananas are subject to no official U.S. grade standards. Bananas generally are

considered No. 1 “premium” by major banana companies as part of their own grading standards. Smaller bananas sometimes are graded No. 2.

COMMON PLUs:

3287 – Hawaiian plantain 4229 – burrow 4230 – dominique 4233 – manzano/apple 4234 – nino 4235 – plantain/macho 4236 – red 4011 – yellow 4186 – yellow, small

RECEIVING AND HANDLING: • Gray-yellow or dull yellow bananas, an indicator of improper temperature handling,

lose eye-appeal but not taste unless severely mishandled. Off-color bananas may work well cut up in fruit salads or used in recipes in the deli and bakery departments.

• Bananas are susceptible to scarring and bruising if roughly handled. Promptly unload container delivery trucks with care. Never drop, roll or tip boxes. Do not stack on wet floors. Leave them on a pallet for protection from damp floors and for even air circulation. Do not place heavy objects on top of cartons. Ripening:

• Bananas are picked off the plant green and shipped under refrigeration to wholesalers. Wholesalers ripen the fruit for about four days before shipping to the end user. The ripening process cannot be accelerated at this stage or quality may be sacrificed. Ripening rooms, which can closely control the heat from respiration during ripening in the 58 to 64 F pulp temperature range, and ethylene gas, which is a natural byproduct of bananas, are used to obtain uniform ripening.

• Although the ripening process begins in a ripening room, retailers can slow or speed the process to achieve the best color. To speed ripening if bananas are too green, leave them in the box stacked on top of each other. To slow ripening, take the lids off the boxes, open the plastic liner and air-stack or stagger-stack the boxes to ventilate them.

• Air-stack boxes no more than four high to avoid crushing.

Bananas 04.07

• Bananas are extremely susceptible to fluctuating temperatures. Do not expose them to extremes of cold or heat. Avoid setting containers in drafts, near heating vents, windows or motors.

• Temperature to store: 56 to 58 F, 13.3 to 14.4 C • Temperature for ripening: 60 to 65 F, 15.6 to 18.3 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 3 to 7 days (ripened, depending on conditions). • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Highly sensitive to freezing injury. • Susceptible to chilling injury if kept below 56 F, 13.3 C. Damage sometimes is not

apparent until the produce is returned to a warmer temperature.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for bananas: fat-free, sodium-free, cholesterol-free, a good source of fiber, a good source of vitamin C, a good source of vitamin B-6, and a good source of potassium.

Beets 04.07

BEETS RETAIL: • Display under refrigeration and mist to prevent drying.

Those with tops can be used to make an interesting display with red roots pointing one way and green tops pointing the other way. Ice beets that are kept overnight.

FOOD SERVICE: • Beets can be served boiled, pickled or in salads. They make a hearty addition to soups

and can be baked or fried. Beet tops can be prepared like spinach.

BEET AVAILABILITY: Available year round Domestic: Year round production drives from numerous growing regions with California, New York and Texas providing the majority of volume. Seasonal production is also available from many states and regional growers throughout the U.S. Imports: Available from Mexico year round Overview: Availability fairly steady year round. Production hits a low point during winter harvests due mainly to less acreage and winter growing conditions.

BEET AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA NY TX

MEX LIGHT BEET AVAILABILITY MOD PEAK

Common Defects: Shape, Smoothness, Cleanliness, Firmness, Trim, Color, Wilt, Cracks, Insect injury, Scar, Freeze injury, Rot

SHIPPING INFO: 50-lb. mesh sacks 45-lb. wire bound crates/cartons, bunched 12s 38-lb. cartons/crates, bunched 24s 25-lb. sacks, loose 20-lb. cartons/crates, bunched 12s

U.S. GRADES: U.S. No. 1 U.S. No. 2 For each grade, three types are designated: bunched beets with short-trimmed tops topped beet

Retail/Foodservice packs: 12-count bunches per carton

Beets 04.07

COMMON PLUs:

3273 – golden 4537 – baby golden 4538 – baby red 4539 – bunch 4540 – loose

RECEIVING AND HANDLING: • Good-quality product will be relatively smooth and firm with dark color and

unblemished skins. Tops should be young, clean, fresh and tender. • Bulk beets should be fresh and dirt-free. Any dry or damaged leaves should be

removed. Avoid beets that are shriveled, soft or have flabby skins. • To avoid damage, store in pallet boxes or crates rather than bulk containers. Early- or

new-crop beets usually are sold in small bunches with tops attached. Late-crop beets usually are sold topped. Beets are subject to wilting because of rapid water loss and should be kept in sufficiently high humidity. Small beets soften and shrivel faster than larger ones. Before storage, beets should be topped and well-sorted to remove diseased items and those with mechanical injuries. Sorting out suspect specimens will prevent undue shrinkage because of storage decay.

• Temperature: 32 F, 0 C • Relative humidity: 98-100% • Mist: lightly • Typical shelf life: 30 to 90 days, 10 days for bunched beets • Somewhat sensitive to freezing. Can be lightly frozen several times without sustaining

serious damage.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for beets: low-fat, saturated fat-free, low-sodium (must state that beets contain 140 mg sodium or less per 85g of beets), cholesterol-free and a good source of folate.

Berries, Blackberries 04.07

BERRIES, BLACKBERRIES

RETAIL: Merchandising: • Blackberries commonly are delivered to stores to be sold immediately because of

perishability. Keep them dry and refrigerated. • Often, blackberries are displayed in the packages in which they are shipped. • Boxes should be displayed in a single layer to avoid crushing, or use protective

clamshell packaging. • A “Berry Patch” promotion, displaying strawberries, blueberries, raspberries and even

kiwifruit will encourage impulse buying. Cross-merchandise with dairy products, such as whipped cream, or other produce items, such as bananas, peaches or other fruit that might be used in a fruit salad.

• Reduce consumer handling of loose berries by packing them in a clamshell, or on a tray over wrapped with film.

FOOD SERVICE: • Use on cereals, yogurt and in sour cream, or as a garnish for egg dishes. Use as an

ingredient for breakfast breads and in green salads, chicken salads and on fruit plates. Equivalents: ½ pint = about 1 cup ½ pint = about 8 oz. ½ pint = 16.8 cubic inches

BLACKBERRY AVAILABILITY: Available most of the year.

Domestic: Domestic production shifts seasonally from California to the Pacific Northwest. Harvests begin in May in Central California finishing up in Washington around early October. Imports: Available from Mexico, Guatemala and Chile. Harvests begin in late October with supplies generally available into April, weather permitting. Overview: Supplies shift seasonally from California to the Pacific Northwest for late spring and summer production, harvests will then move to Mexico and off shore imports for fall and winter production. Supplies are highly susceptible to weather patterns which tend to cause supply shortages throughout the season. Rains, winds, cool temperatures or excessive heat can drastically impact supplies, especially during the transition from old to new acreage. Supplies will be at a low point during the various transitions especially during the transition from imported fruit to domestic harvests in the spring. .

Berries, Blackberries 04.07

BLACKBERRY AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA OR WA MEX IMP

LIGHT BLACKBERRY AVAILABILITY MOD PEAK

Common Defects: Size, Color, Shape, Cleanness, Maturity, Development, Bruising, Soft, Overripe, Leaking, Discoloration, Freeze injury, Dry Cell, Mold, Rot

SHIPPING INFO: • Master shipping containers, 12 6-oz. clamshells Consumer packs: • Usual retail containers are the 6-oz. clamshell or half-pint. The most common container

in California for blackberries is the tray holding 12 6-oz. baskets with weight ranging from 5 to 6 lbs.

• In New Jersey, the usual retail-size container for blackberries is the pint, marketed in flats, typically 12 per tray. Oregon, Texas, California and Washington provide the bulk of supplies with limited acreage on a line from Maine to Michigan.

U.S. GRADES:

U.S. No. 1 U.S. No. 2

COMMON PLUs: 4239 – Regular

RECEIVING AND HANDLING: • Berries with caps attached may be immature. • Good-quality product will be bright, clean and fresh with good

color and plumpness. Overripe berries are dull, soft and sometimes leaky – indicated by stained containers.

• Temperature: 32 to 34 F, 0 to 1.1 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 2 to 3 days • Highly sensitive to freezing injury.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for blackberries: low-fat, saturated fat-free, sodium-free, cholesterol-free, high in fiber, high in vitamin C and a good source of folate.

Berries, Blueberries 04.07

BERRIES, BLUEBERRIES

RETAIL: • Cross-merchandising ideas include displaying blueberries with pie shells, shortcakes

and glazes, dairy products or incorporating them in cut fruit mixtures. • Blueberries are an attractive filler for cut cantaloupe and honeydew halves in the

summer. They can also join strawberries, sliced kiwifruit and melon chunks in watermelon boats.

• Blueberries pair up nicely with other fresh fruits for a blueberry-peach or blueberry-rhubarb pie.

• Use point-of-purchase materials such as consumer recipes and nutritional and health information to attract sales.

• Promote blueberries as an all-American fruit around Memorial Day and the Fourth of July. These summer holidays lend themselves to fruit salads and pies.

• Take advantage of National Blueberry Month in July to promote the fruit.

FOOD SERVICE: • Operators only need to rinse and drain blueberries before use. • To reduce color streaking in batters, stir blueberries in last. For better-looking

pancakes and waffles, add blueberries immediately after the batter is poured on the griddle or waffle iron. Equivalents: 1 pint = about 2 ½ cups 1 dry pint = about 33.6 cubic inches 1 dry pint = about 12-oz.

BLUEBERRY AVAILABILITY: Available most of the year

Domestic: Domestic production is derived from numerous growing regions throughout the U.S. with many small growers contributing to supply. Harvests begin in the spring usually lasting through the fall period. Import: Canada adds to the domestic volume with harvests in the summer time period. Off shore imports from Chile and Argentina provide the bulk of imported supply. Harvests begin in the late summer with supplies available into the early spring time frame. Overview: Domestic production shifts seasonally between many growing regions. Numerous transitions in the various growing regions leave these supplies highly susceptible to weather patterns which can cause supply disruptions throughout the season. Supplies are at a low point during the early spring as production transitions from imported to domestic supply.


BLUEBERRY AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA FL NC MI NJ OR

CAN IMP

LIGHT BLUEBERRY AVAILABILITY MOD PEAK

Common Defects: Size, Shape, Color, Sheen/Bloom, Cracks, Shrivel, Bruise, Leaking, Mold, Rot

SHIPPING INFO: 12½-dry pint cups 12-12-oz. cups 12-8-oz. cups 12-6-oz. cups 12-1-dry pint cups 12-125-gram cups 12-100-gram cups

8-1-quart cups 8-22-oz. cups 6-1-quart cups 6-1-dry pint cups 4-2.5-lb. clamshells Various bulk master packs of 2 ½-, 5-, 10- and 20-lbs. are available.

U.S. GRADES:

U.S. grades U.S. No. 1 • The grade applies to selected and hybrid varieties of the high-bush blueberry. Size is

the general basis for sale. Larger berries bring a higher price. The number required to fill a half-pint measure determines size.

COMMON PLUs:

4240 – regular


RECEIVING AND HANDLING: • Color and brightness of fruit will vary depending on varieties. Look for berries that are

blue to dark blue in color. Most varieties of fresh blueberries have silver-white frost, which is referred to as "bloom." Lack of bloom on some varieties may be an indication of excessive handling and lack of freshness. Size doesn’t denote quality or maturity level.

• If blueberries are exposed to higher than recommended temperatures, shelf life will be reduced significantly and skin will become rough-textured.

• Temperature: 32 to 34 F, -0.6 to 0 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 10 to 18 days • Highly sensitive to freezing injuries.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for blueberries: low-fat, saturated fat-free, sodium-free, cholesterol-free, a good source of fiber and a good source of vitamin C.

Berries, Raspberries 04.07

BERRIES, RASPBERRIES

RETAIL: Merchandising: • Buy raspberries on a day-to-day basis and aim for same-day sales. If some fruit

remains unsold, refrigerate the product to ensure a longer shelf life. • There are different types of raspberries. Red and purple raspberries are two main

types that are sold to the fresh market. The red type has many varieties: Willamette, sweetbriar, meeker, amity and heritage. Sweet briar, the proprietary variety, accounts for more than 50% of the nation’s raspberry supply.

• Three groups of cultivated raspberries are grown in North America: red raspberries, a native European berry; black raspberries or blackcaps, a North American native fruit; and purple canes, a range of hybrids between the two groups.

• About 90% of fresh-market red raspberry supplies are produced in California, Washington and Oregon. Michigan and New York also supply some quantities. Fresh supplies are fairly limited but are usually available from domestic sources year-round with peaks in June and early September.

• Golden raspberries are available in limited supplies, and although they’re available during the same season, golden raspberries are similar in size and shape to red raspberries but are yellow to gold in color and have a sweeter taste.

Placement: • Raspberries are best displayed in covered cups or clamshells to prevent handling by

shoppers. A natural placement for them is next to strawberries, blueberries and other seasonal berries.

Promotion: • Placing strawberries with other types of berries results in a “berry patch” setup. • Promote raspberries for summertime dishes and during the summer holidays.

FOOD SERVICES: • Raspberries are versatile ingredients for a number of dishes, from breakfast to

dessert. • For breakfast, rasp-berries can be mixed with yogurt, sprinkled over oatmeal or

cereal and used in pancake and waffle syrups. • Raspberries can also be used in pie, on ice cream, in punch, as an ingredient in cake

or dipped in dark chocolate. RASPBERRY AVAILABILITY: Available most of the year

Domestic: Year round domestic production from California shifts seasonally from Southern to Central California with additional volume from the Pacific Northwest available during the summer time frame. Supplies are generated throughout various growing regions and micro-climates from numerous small to medium sized operations. The use of covered tunnels or hoops has allowed domestic growers to extend their season to basically year round production. Production will typically be very light during the winter time period.


Imports: Available from Mexico and Chile during the late fall and winter time frame.

Overview: Supplies are highly susceptible to weather patterns which tend to cause supply disruptions throughout the year. Rains, winds, cold temperatures or excessive heat can drastically impact supplies, especially during the numerous transitions. Production will peak during the summer months with supplies at a low point during the late fall and winter time frame.

RASPBERRY AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA OR WA MEX IMP

LIGHT RASPBERRY PRODUCTION MOD PEAK

Common Defects: Size, Color, Shape, Cleanness, Maturity, Development, Bruising, Soft, Overripe, Leaking, Discoloration, Dry cell, Freeze injury, Mold, Rot

SHIPPING INFO: 6-lb. flats, 12-8-oz. cups 5-lb. flats, 12-6-oz. or 9-8-oz. cups 6 6-oz. cups (1/2 flat) 12 ½ dry pints 12 dry pints RPC –6409, 6411 Consumer Packs: 6-oz. clamshell U.S. GRADES: U.S. No. 1 U.S. No. 2 COMMON PLUs: 4244 – black 4245 – golden 4054 – red


RECEIVING AND HANDLING: • Temperature: 32 to 34 F (0 to 1.1 C) • Relative humidity: 90-95% • Mist: no • Typical shelf life: 2 to 3 days • Highly sensitive to freezing injury (Likely to suffer injury by one light freezing). • Product is pre-cooled immediately after harvest to slow decay. It is transported in

constant refrigeration because of high perishability. Additional protection against decay and ripening is obtained by charging the load with carbon dioxide while in transit.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for rasp-berries: fat-free, saturated fat-free, sodium-free, cholesterol-free, high in fiber, high in vitamin C and a good source of folate.

Berries, Strawberries 04.07

BERRIES, STRAWBERRIES

RETAIL: Merchandising: • When sales are strong and product turnover is good, strawberries do not need to be

displayed under refrigeration. Use this advantage to generate sales and build eye-catching displays in high-traffic locations, especially during peak shopping hours, which are 3 to 7 p.m. If strawberry turnover is low, however, they will need to be refrigerated, since strawberries do normally require refrigeration.

• Consumer-ready packaging accounts for more than 50 percent of pack out. Packaged berries require less labor and upkeep, plus are stackable and UPC-stickered. Present your customers with a variety of choices in packaging and quantity. According to California Strawberry Commission research, a variety of packaging options can increase sales by 17 percent.

• Do not display strawberries more than one layer deep. • Educate consumers that strawberries top the list of fruits high in antioxidants, which are

important for disease prevention. The berries also contain folic acid, which may help reduce the risk of heart disease.

Placement: • Impulse purchases account for 60 percent of strawberry sales, according to the

California Strawberry Commission. To maximize this, place strawberries on an end-aisle or a large dry-table display.

Promotion: • Strawberries can be cross-merchandised with other types of berries. • Display strawberries next to racks of shortcake and whipped topping for a strawberry

shortcake theme. Strawberries also work well with ice cream, sherbet, frozen yogurt, and other cakes. Make recipes available to customers.

FOOD SERVICE: • Strawberries can be used cooked or uncooked in pies, tarts, jams, jellies, creams,

compotes and salad. • They can be dipped in powdered sugar, cheese fondue, yogurt and chocolate or added

to breakfast cereals or pancakes and French toast. • They can also be added to cream or blended into shakes, breezes or smoothies, and

make a nice addition to champagne or punches. Equivalents:

1 pint = about 3 1/2 cups whole 1 pint = about 2 1/2 cups sliced 1 pint = about 1 2/3 cups pureed 1 pint = about 12 large stemberries

1 pint = about 36 smaller berries 1 cup whole = about 4 oz. 1 pint = 12 oz.


STRAWBERRY AVAILABILITY: Available year round Domestic: Production is mainly from California with Florida contributing light volume during the winter months. California production is basically year round depending on weather patterns, providing approximately 85% of U.S. production. Peak production period is from April through July. Florida begins shipping berries in late November through April with peak production in March. Supplies are at a low point November through January. Imports: The majority of strawberries are imported from Mexico with light volume contributed from New Zealand, Canada and Guatemala. Production usually begins in November peaking in December through February. Overview: The spring and summer months of April through July will generally be the heaviest volume months for strawberries. However, numerous spring and summertime Holidays and weather events will put seasonal pressure on these supplies. Various ad campaigns and untimely rains may cause supply and price fluctuations however, this time period will generally provide you with good volume and quality.

STRAWBERRY AVAILABILITY

Common Defects: Size, Color, Shape, Cleanness, Maturity, Development. Bruise, Freeze injury, Insect injury, Discoloration, Brightness/sheen, Cat face, Green tip, White shoulder, Seedy, Overripe, Soft, Leaking, Mold, Rot, Decay

SHIPPING INFO:

12-lb. flats, 12-1 pint containers 12-lb. flats, 6 quart 12-10-oz. clamshells 12-8-oz. clamshells 12-8.8-oz. clamshells

8-8-oz. long stem clamshells 4-16-oz. long stem clamshells 9-lb. crates, 8-16-oz. clamshells 5-lb. 1/2 trays 4-2-lb. clamshells

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA FL

MEX IMP

LIGHT STRAWBERRY AVAILABILITY MODERATE PEAK


Consumer Packs: Pint and quart baskets and clamshell containers are popular consumer packs. Both allow full view of the product and protect berries from handling. Foodservice Packs: Offered in 12 pint flats or bulk, shippers also will place-pack stemberries when available.

U.S. GRADES: U.S. No. 1 U.S. combination U.S. No. 2

COMMON PLUs: 4246 – pint, East 4028 – pint, West 4247 – quart, East 4248 – quart, West

4249 – bulk 3-pack (3 pints), East 4250 – bulk 3-pack (3 pints), West 4323 – bulk 4251 – long Stem

RECEIVING AND HANDLING: • Temperature: 32 to 34 F, 0 C • Relative humidity: 90 to 95 percent • Mist: no • Typical shelf life: 5 to 7 days • Highly sensitive to freezing injury (Likely to suffer injury by one light freezing). • Brief storage is the rule for maintaining quality product. After a few days in storage,

strawberries will begin to lose coloring and flavor and may shrivel. • Strawberries should be kept cold, unless immediate sale is expected. • Do not wash strawberries for display, as moisture causes them to break down.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for strawberries: fat-free (must state that strawberries contain less than 0.5 g of fat per 140 g serving), saturated fat-free, sodium-free, cholesterol-free, a good source of fiber, high in vitamin C, and high in folate (add 20 percent folate to label).

Broccoli 04.07

BROCCOLI

RETAIL: • To satisfy customer needs offer them a choice of

options including bunches, florets and gourmet spears of uncut stalks 4 to 6 inches long.

• Place broccoli on a rack one or two layers deep so cold air from below will circulate throughout. Icing or misting will replace water lost through evaporation. If stacked deeper, the top layer probably won’t get the benefit of refrigeration.

• Cross-merchandise broccoli with refrigerated vegetable dips, cheese sauces or salad dressings. This can increase impulse buying.

FOOD SERVICE: • To prepare broccoli for cooking, wash and trim the main stem lightly. Do not remove

the whole stem because the stalk is edible. Cook as briefly as possible in a small amount of water to preserve the crisp texture and to conserve nutrients.

BROCCOLI AVAILABILITY: Available year round. Domestic: Year round production from California shifts seasonally, beginning in the southwest desert regions for winter production and moving north as the season progresses. Arizona and Texas provide the majority of winter production (December-March). Many states will have local or regional supplies during the summer and fall. Imports: Available from Mexico most of the year and Canada during the summer and fall months. Overview: Broccoli supplies are fairly steady year round. Rain, freezing temperatures and excessive heat can affect yields and production for the short term as fields recover. The transition periods in the fall (November) and spring (March) will typically produce limited supplies as growers move between growing districts.

BROCCOLI AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ TX

MEX IMP

LIGHT BROCCOLI AVAILABILITY MOD PEAK

Common Defects: Size/Shape, Cleanness, Compactness, Color, Discoloration, Flowering Bead, Spread, Freeze Damage, Insect Damage, Rot

Broccoli 04.07

SHIPPING INFO: Bunched: • 23-lb. cartons/crates, 14s and 18s

Crowns: • 20-lb. box, bulk

Consumer pack: • Broccoli packs are available in florets, bunch, broccoli coleslaw, spears and stalk cuts

(which are available diced, coin-cut and shredded). Value-added packs: • Florets come in cello bags packed in 9- to 18-lb. cardboard cartons and 8-oz. and 1-lb.

retail packs. • Fresh-cut spears are offered in 10-, 15-, and 20-lb. loose-packed cartons. • Florets (2-inches or less) are available to foodservice in 3-lb. cello bags and loose. • Broccoli coleslaw (shredded broccoli, red cabbage and carrots) is available in 8-oz.

and 1- and 5-lb. bags. • Iceless broccoli is also available.

U.S. GRADES: U.S. grades for snap beans U.S. fancy U.S. No. 1 U.S. combination U.S. No. 2

COMMON PLUs: 4060 – regular 4547 – broccoli raab 4548 – florets 3082 – crowns

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 95 to 100 percent • Mist: lightly (unpackaged) • Typical shelf life: bunched 10 to 14 days, packaged 14 to 16 days • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Moderately sensitive to freezing injury. • Dunking in cold water can revive slightly wilted broccoli.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for broccoli: fat-free (must state that broccoli contains less than 0.5g fat per 85g of broccoli), saturated fat-free, low-sodium, cholesterol-free, low in calories, high in vitamin C and a good source of folate.

Brussels Sprouts 04.07

BRUSSELS SPROUTS

RETAIL: • When on display, brussels sprouts should be kept under refrigeration.

Leaves will yellow quickly at room temperature. • Bulk, over wrapped cardboard cups or clamshell packs are common display

approaches. Display signs telling consumers that brussels sprouts can be blanched/boiled, steamed, stewed/braised, microwaved and pressure-cooked.

• Use signs to tell consumers brussels sprouts are thought to contain cancer-fighting agents.

• Also provide consumers with recipes. Brussels sprouts make a robust addition to winter soups, plus they pair well with game meats such as duck or pheasant.

FOOD SERVICE: • To microwave, use 2 cups brussels sprouts: place in a covered 1-quart casserole dish

with 2 tablespoons water. Cook 4 to 5 minutes. Stir once during cooking and let stand 5 minutes before serving.

• To blanch, boil just until vegetable is crisp-tender. To braise, sauté or brown brussels sprouts for color and flavor, then cook slowly in a small amount of water in an airtight pot.

BRUSSELS SPROUT AVAILABILITY: Available most of the year.

Domestic: Light to moderate production from California begins in the mid-summer lasting into January. Production will hit a high point in the November-December time frame.

Imports: Light volume is available from Mexico beginning in the late fall with supplies usually available into June.

Overview: Availability hits a high point during the late fall and early winter time frame of November through January. Supplies will be at a low point during the mid summer months of June and July as production transitions from Mexico to California. Supply gaps are possible during this transition due to limited acreage, concentrated growing regions and weather patterns.

BRUSSELS SPROUT AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC CA

MEX LIGHT BRUSSELS SPROUT AVAILABILITY MOD PEAK

Common Defects: Size, Color, Shape, Bruise, Yellowing, Spotting, Discoloration, Crack, Burst, Wilt, Mildew, Mold, Rot

Brussels Sprouts 04.07

SHIPPING INFO:

25-lb. cartons, loose 10-lb. flats and cartons, 16 12-oz. cello bags 8-lb. cartons, 12 10-oz. cups 6, 8 or 12 1-lb. clamshells 12 1-lb. mesh bags Stalks: 8 1-lb. clamshells 24 1-lb. vexar bags


COMMON PLUs: 4550 – regular 3083 – stalk

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 95-100% • Mist: yes • Typical shelf life: 3 to 5 weeks • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Somewhat sensitive to freezing injury.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for brussels sprouts: low-fat, saturated fat-free, very low sodium, cholesterol-free, low in calories, a good source of fiber, high in vitamin C and a good source of folate.

Cabbage 04.07

CABBAGE

RETAIL: Merchandising: • Display butt down. Cutting heads of red cabbage in

wedges and displaying with lettuce will add to sales. • Plan to move product within a week. • Tell consumers not to wash cabbage before storage – extra moisture will hasten

decay. Consumers should wrap cabbage in perforated plastic bags for storage in the refrigerator to prevent moisture loss. Consumers shouldn’t shred cabbage and then store it.

Placement/color break: • In winter, cabbage can go in the cooking vegetable section. Later, cabbage can be

used as a buffer between salad and cooking vegetables. • Feature large displays of several varieties using purple and green to create attention-

getting color breaks. • Place sliced, over wrapped heads of red cabbage among the whole cabbage to spark

consumers to dress up salads with color. Themes: • Use cabbage instead of lettuce for tacos. Tomatoes, avocados, taco shells and

shredded cabbage can be grouped together for a Mexican theme. • For a Chinese cooking theme, group cabbage with sprouts, almonds and water

chestnuts. Promote napa cabbage around Chinese New Year. • Promote as a traditional dish around St. Patrick’s Day.

FOOD SERVICE: • Fresh cabbage shreds provide extra texture and taste in casseroles, soups, stews and

salads. Cabbage can be boiled, steamed, roasted and stir-fried.

CABBAGE AVAILABILITY: Available year round. Domestic: Moderate year round production from California shifts seasonally, beginning in the southwest desert regions for winter production moving north as the season progresses. Arizona provides light volume as well with peak production during the winter and spring. Texas and Florida also provide substantial volume during the winter and spring production period. New York along with numerous other eastern states (Wisconsin, Georgia, North Carolina, Virginia) add to the mix with peak production during the late summer and fall. Imports: Available from Canada and Mexico year round with peak production during the fall and early winter months. Overview: Supplies are generally steady year round given the numerous growing regions. Adverse weather conditions during peak production periods (spring) especially in the major growing regions of California, Florida and Texas can impact supplies and markets during the spring and early summer months. The transition periods in the fall

Cabbage 04.07

and spring will typically produce limited supplies as growers move between growing regions.

CABBAGE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL TX NY

Other MEX CAN

LIGHT CABBAGE AVAILABILITY MOD PEAK

Common Defects: Firmness, Growth Crack, Burst, Seed Stems (Seeder), Insect Injury, Aphids, Freeze Injury, Color, Discoloration, Tip Burn, Spotting, Rot

SHIPPING INFO: 2,000-lb. bulk bins 1,000-lb. bulk bins 50- to 60-lb. flat crates 50-lb. cartons/mesh sacks 50-lb. 1 ½ bushel crates 45-lb. cartons 20-lb. cartons (savoy) Consumer packs: 10-oz. bags coleslaw 1-lb. bags coleslaw 1-lb. bags shredded cabbage Value-added packs: • Coleslaw, diced cabbage and shredded red cabbage are packed in two 10-lb. bags per

carton or in four 5-lb. bags per carton.

U.S. GRADES: U.S. No. 1 U.S. commercial

COMMON PLUs: 3051 – spring 4069 – green 4552 – Chinese/napa 4554 – red 4555 – savoy, green 3396 – savoy, red

Cabbage 04.07

RECEIVING AND HANDLING: • Heads with some outer leaves separated from the stem and held in place only by

natural folding over the head may have an undesirable flavor or coarse texture. • Provide adequate ventilation. Cabbage loses moisture easily and will wilt if retained at

room temperature. Cabbage may be tightly wrapped and refrigerated for about a week.

• Temperature: 32 F, 0 C • Relative humidity: 98-100% • Mist: yes • Typical shelf life: 90 to 180 days • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Odor-sensitive. Do not store or transport with commodities that produce odors, such as

apples and pears.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cabbage: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, low in calories and high in vitamin C.

Carrots 04.07

CARROTS

RETAIL: Merchandising: • Always display on refrigerated racks and keep sufficiently

moist to keep from wilting. If bunched carrots are displayed, tops should be fluffed so air can circulate, and keep them misted to maintain freshness.

• Bulk carrots frequently are purchased for juicing by customers who have their own juice machines.

Placement: • Shredded carrots and carrot sticks can be merchandised in the fresh-cut section along

with dips. Cooking vegetables, such as cabbage, turnips and squash, are a popular spot for cello-wrapped carrots.

• Because bunched or bulk carrots are misted, it’s a good idea to position them next to salad vegetables such as endive and greens in the misting section. No matter what cut styles are offered, dedicate an entire section to the carrot line for increased sales.

Value-added: • Bags and over wrapped trays of different carrot cuts are popular by themselves, or with

vegetables such as cauliflower, broccoli and celery in small portions and in party-size trays. Merchandising vegetable dips near the display can add to impulse buying. Also, place baby carrots in front of salad mixes in a multi-deck salad case.

• With its high vitamin A content, freshly made carrot juice is becoming more popular in the produce department.

FOOD SERVICE: • Carrots can be cooked by boiling, blanching, steaming, braising, frying, sautéing,

baking, deep-frying, microwaving and pressure-cooking. They are good in salads or as a side dish.

• Use carrot sticks as drink stirrers. Carrot curls make an attractive garnish. • If white spots appear on carrots, a quick bath of ice water will freshen them. Equivalents: Small (6 to 7 inches) = 12 to 13 counts Small = about 1⁄3 cup grated Small = 1⁄2 to 1⁄3 cup coined Medium (7 to 8 inches) = about 6 Medium = about 1 cup grated Medium = 2⁄3 to 1⁄2 cup coined Medium-large (9 to 10 inches) = about 5

Medium-large = about 11⁄2 cup grated Medium-large = slightly less than 1 cup coined Large (11 to 12 inches) = about 4 Large = about 11⁄3 cups grated Large = 1 cup coined

CARROT AVAILABILITY: Available year round.

Carrots 04.07

Domestic: Year round production from California shifts seasonally beginning in the southwest Desert growing region during winter production moving north as the season progresses. Arizona, Texas, Florida and Georgia provide substantial winter time production with Michigan adding ample volume to the mix during the late summer and fall production period. Many other states will have local or regional supplies during this time period. Imports: Year round production from Mexico gains momentum during the winter with peak volume in the spring. Canada also provides supplies year round with peak volume during the late summer and fall. Overview: Supplies remain fairly steady year round with the various growing regions minus any severe weather. Hot temperatures during the spring and summer months can stunt growth rates lessening overall volume, especially on jumbo sized carrots. These intermittent harvest shortfalls along with strong processor demand during this time frame can keep supplies on the lighter side during summer production.

CARROT AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA TX FL GA MI

MEX CAN

LIGHT CARROT AVAILABILITY MOD PEAK

Common defects: Shape, Smoothness, Firmness, Cleanliness, Color, Trim, Cracks, Insect injury, Wilt, Broken, Freeze injury, Mold, Rot

SHIPPING INFO:

Master cellos: 50-lb. table cartons 48 1-lb. poly bags 25-lb. table poly bags 24 2-lb. poly bags 12 2-lb. poly bags 5 10-lb. poly bags 16 3-lb. poly bags 10 5-lb. poly bags RPC 6411, 6413, 6416, 6419, 6420, 6423, 6425, 6426, 6428

Carrots 04.07

Bunched: 26-lb. cartons Baby-peeled: 24 1-lb. bags 20 1-lb. bags 12 2-lb. bags 10 2-lb. bags 8 5-lb. bags 4 5-lb. bags 20 2-lb. bags 40 1-lb. bags 50- and 25-lb. poly jumbo 30 12-oz. bags

Snack packs: baby-peeled 150 2.25-oz bags 100 2.6-oz. bags 100 3-oz. bags 72 3-oz. bags 40 3-oz. bags 28 4/2.25-oz. bags 24 4/3-oz. bags 12 6/3-oz. bags 10 10/20-oz. bags

Baby-peeled and dip: 12 3/2.25-oz. packs 26 2.25-oz. packs

Consumer packs: 1-, 2-, 3-, 5- and 10-lb. bags

Value-added packs: • Many suppliers ship cartons of four 5-lb. bags of shredded carrots, carrot sticks and

match sticks (Julienne-cut). Other cuts available are crinkle-cut sticks, diced, sliced, whole peeled or coined.

• Carrots are offered in combination with other commodities – including celery, broccoli or cauliflower – and come in cartons of 18 or 9 1-lb. bags. Shredded carrots also come in fresh-cut coleslaw and salad mixes.

U.S. GRADES:

U.S. extra No. 1 U.S. No. 1 U.S. No. 1 jumbo U.S. No. 2

COMMON PLUs: 4560 – baby 4094 – bunch 4561 – French 4562 – loose 4563 – stick

RECEIVING AND HANDLING: • Temperature: 33 to 35 F, 0.6 to 1.7 C • Relative humidity: 98-100% • Mist: lightly • Typical shelf life: 28 to 180 days • Ethylene-sensitive. Do not store or transport with ethylene-producing products, which

can give carrots a bitter flavor. • Odor-sensitive. Carrots will absorb odors from apples and pears. • Odor producer. Carrots produce odors that will be absorbed by celery. Fresh-cut typical shelf life: • Diced, sliced or shredded: 21 days • Julienne: 21 days

Carrots 04.07

• Sticks: 21 days • Whole peeled: 30 days • Most product is sold without tops, which draw moisture from the roots, because they

store better. • Return unsold carrots to cold storage at the end of the day. This permits cleaning of the

display and helps ensure proper rotation. NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for carrots: fat free, saturated fat free, low-sodium, cholesterol-free, a good source of fiber and high in vitamin A.

Cauliflower 04.07

CAULIFLOWER RETAIL:

Merchandising: • Cauliflower sells on looks, and the ivory-white curds make

the heads eye-appealing targets for impulse buying. • Top icing of products creates a perception of freshness

and crispness. Film-wrapped heads can be placed in one or more layers, top up.

• Post signs informing consumers that green cauliflower is a genetic cross that combines the physical features of cauliflower with the chlorophyll of broccoli. It has a lime green head and a sweeter taste than conventional cauliflower.

Value-added: • Bags and over wrapped trays of florets by themselves, or with vegetables such as

broccoli, carrots and celery, are popular in small portions and in party-size trays. Merchandise with vegetable dips.

• Cauliflower often is packed with broccoli, bok choy, bean sprouts and snow peas in prepared stir-fry mixes.

FOOD SERVICE: • Sprinkle cauliflower with breadcrumbs lightly browned in butter. Cheese or lemon is

good over cauliflower. Cook cauliflower in chicken or beef stock and garnish generously with chopped fresh parsley.

CAULIFLOWER AVAILABILITY: Available year round.

Domestic: Year round production in California shifts seasonally beginning in the Southwest Desert regions for winter production moving north as the season progresses. Arizona, Texas and Florida provide additional winter and early spring volume (December-March). Many states will have local or regional supplies during the summer and fall. Imports: Available from Mexico during the winter and early spring (December-May) and Canada during the summer and fall (June-October). Overview: Cauliflower supplies are fairly steady year round. Rains, freezing temperatures and excessive heat can affect yields and production for the short term. The transition periods in the fall (November) and spring (March-April) will typically produce limited supplies as growers move between growing districts. This is due to limited transitional acreage and difficult growing conditions.

Cauliflower 04.07

CAULIFLOWER AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ FL TX

MEX IMP

LIGHT CAULIFLOWER AVAILABILITY MOD

PEAK Common Defects: Trimming, Cleanness, Color, Compactness, Discoloration, Bruising, Spread, Rice, Fuzz, Mold, Freeze injury, Insect injury, Hollow core, Rot

SHIPPING INFO: 60-lb. Long Island wire bound crates 50-lb. Catskill cartons 25 to 30-lb. cartons, 12 and 16 film-wrapped, trimmed heads Value-added packs: • Two popular sizes of cut cauliflower are the small (1 ½ inches) and the large (2 to 3

inches). • Several pack options for bulk or fresh-cut are available:

Cartons, 6-, 9-, 12- and 16-count 3 bags per 4-lb. split pack 4 or 2 3-lb. bags 6-lb. carton, 2 3-lb. modified-atmosphere bags 8-oz., 12-oz. or 1-lb. bags

• Cauliflower also is available with broccoli and carrots in cartons containing five 5-lb. bags and 18, nine or six 1-lb. bags.

U.S. GRADES:

U.S. No. 1

COMMON PLUs: 4079 – small 4572 – large 4573 – baby 4566 – florets 4567 – green

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 90 to 98 percent • Mist: lightly (Do not mist wrapped product.) • Typical shelf life: 2 to 3 weeks • Ethylene-sensitive. Do not store or transport with items that produce ethylene. • There is no quality variance between large and small heads if they are equally mature. • A slightly granular appearance is acceptable if heads are not spreading. • Store with butts down to prevent moisture accumulation on curds.

Cauliflower 04.07

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cauliflower: fat-free, saturated fat-free, very low sodium (must state that cauliflower contains 35mg or less sodium per 85g cauliflower), cholesterol free, low in calories, high in vitamin C and a good source of folate.

Celery 04.07

CELERY

RETAIL: Merchandising: • Display on a refrigerated rack. Packaging around the lower

half helps protect the celery and aids in customer selection. When stocking, offer customers a choice of two sizes, as well as celery hearts.

• Tell consumers that the quickest and most efficient way to slice celery is to slice the entire bunch as they would a loaf of bread instead of stalk by stalk.

Themes: • Set up a display featuring celery with items such as Chinese cabbage, snow peas, bok

choy, daikon, carrots, mushrooms, bean sprouts and other stir-fry vegetables. Value-added: • Bags and over wrapped trays of celery sticks by themselves, or with vegetables such

as cauliflower, carrots and broccoli, are popular in small portions and in party-size trays. Merchandising celery with vegetable dips can add to impulse buying.

FOOD SERVICE: • Use celery in stir-fry, appetizer trays, soups, salads, stuffing and salad dressings. For

breakfast, add chopped, sautéed celery to scrambled eggs. Use celery curls as a garnish for any dish. Equivalents: 20-lb. diced = about 2/3 standard case 20-lb. sticks = about 1 standard case 1 1/3-lb. = 1-lb. prepared usable celery 1-lb. stalks = 4 cups chopped or sliced 4 cups raw = 3 cups cooked 1-lb. prepared = 4 servings 1 medium bunch = 4 to 6 servings

CELERY AVAILABILITY: Available year round. Domestic: Year round production is derived mainly from California with Texas and Arizona contributing good volumes during the winter months of December through March. Florida and Texas provide additional volume during the winter and early spring time frame of December through May, with Michigan production adding to summertime volume during May through October. Imports: Available from Mexico during the winter and spring and Canada during the summer and fall.

Celery 04.07

Overview: Availability is fairly steady year round. Celery is very susceptible to heat (seeders) and excessive heat can undermine summertime production. The Fall transition period (November-December) will typically produce limited supplies due to growing conditions and strong Holiday demand.

CELERY AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ MI TX FL

MEX IMP

LIGHT CELERY AVAILABILITY MOD PEAK

Common defects: Size/shape, Trimming, Cleanness, Compactness, Mechanical damage, Growth cracks, Bow, Seed stems (Seeder), Pith, Worm/insect injury, black heart, Freeze injury, Wilt, Discoloration, Rot.

SHIPPING INFO: 50- to 60-lb. cartons Hearts: 28-lb. cartons 18-lb. cartons Foodservice packs: • Whole product continues to be packed according to size, ranging from 18- to 48-count.

Celery hearts come in 12-, 18- and 24-count. Celery is available diced, sliced an in sticks in various packs.

U.S. GRADES:

U.S. extra No. 1 U.S. No. 1 U.S. No. 2 Not all celery is graded. Un-graded celery is called “unclassified.”

COMMON PLUs:

4071 – bunch, small, East 4582 – bunch, large, East 4070 – bunch, small, West 4583 – bunch, large, West 4575 – hearts 4576 – sticks

Celery 04.07

RECEIVING AND HANDLING: • Temperature: 34 to 36 F, 0 to 1.7 C • Relative humidity: 85 to 90 percent • Mist: yes (Do not mist wrapped product.) • Typical shelf life: 14 to 28 days from harvest, 3 to 5 days in store • Odor-sensitive. Do not store or transport with commodities that produce odors, such as

apples, carrots, bulb onions or pears. • Odor-producer. Do not store or transport with odor-sensitive produce. Fresh-cut: • Store fresh-cut celery at 34 F, 1.1 C, and keep bags closed until used.

Celery will dehydrate if left uncovered. Place product in an ice water bath to replace moisture.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for celery: fat free, saturated fat free, low-sodium, cholesterol-free, low in calories and a good source of vitamin C.

Cherries 04.07

CHERRIES

RETAIL: Merchandising: • If trays are piled too high, problems could arise from

cold air not reaching all the cherries. Stacking too high can cause physical damage as well. Use false-bottom boxes to avoid bruising fruit, especially the delicate rainiers.

• Be sure displays are not set up in open sun or under fans to avoid evaporation. Cases should be refrigerated. If possible, refrigerate supplies overnight. As temperatures warm, fruit becomes limp and stems quickly brown and shrivel.

• Don’t mist cherries – they absorb water and will soften if sprinkled. • Advise consumers they can freeze cherries. To properly do this, rinse and drain, pack

into freezer-proof containers or plastic freezer bags; remove excess air and freeze. The cherries will keep for up to one year in the freezer.

Promotion: • Cross-merchandise cherries with bakery items, whipped topping, freezer bags, cream

cheese (for dips or spreads), Mexican food (for cherry salsa), pancakes (for fruit topping), yogurt, ice cream and with fruit-flavored chocolate dips. Be sure to use signs to convey possible uses.

• Incorporate recipes in the display for whipping cherries into fruit drinks or adding them to fruit salads.

FOOD SERVICE: • Although cherries most often are used in cold dishes and in breads, they are very good

when used as a garnish for meat dishes. Cherries also make tasty sauces or chutneys for pork, poultry, fish and beef.

• Do not overcook cherries; add them during one of the last cooking steps. Equivalents: 1-lb. = about 45 cherries with pits 1-lb. (80 cherries) = about 11/2 to 2 cups pitted and sliced 1-lb. = 11/2 cups of juice

CHERRY AVAILABILITY: Available from May through August and November into

January. Domestic: Production is generated from the West Coast states of California, Oregon and Washington with some additional acreage In Idaho. Spring weather patterns are crucial to Western production and quality. Imports: Available from Canada during the summer months of June through August. Off shore production in Chile begins in November with supplies generally available into January.

Cherries 04.07

Overview: Cherry supplies are very susceptible to weather events especially during the bloom stage of development and near maturity. Spring rains, hail and winds along with excessive heat can drastically impact volumes and quality of domestic supplies. Imported volumes are similarly tied to the weather in these growing regions. Supplies are typically snug during their short production period due to strong demand for the fruit.

CHERRY AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA OR WA ID

CAN IMP

LIGHT CHERRY AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Firmness, Color, Scars, Limb Rub, Hail Injury, Pitting, Split, Discoloration, Mold, Rot

SHIPPING INFO: Dark-sweet cherries: 18-lb. cartons, loose (California) 20-lb. cartons, loose (Northwest) 24-lb. euro cartons, 12 2-lb. bags 16-lb. euro cartons, 8 2-lb. clamshells 16-lb. euro cartons, 4 4-lb. clamshells 16-lb. euro cartons, 16 1-lb. clamshells (Northwest) 18-lb. cartons, 8 2.25-lb. bags (Northwest) 18-lb. cartons, 12 1.5-lb. bags (Northwest) 16-lb. cartons, 8 2-lb. bags (California) RPC 3417, 6411, 6413 Rainier cherries: 18-lb. cartons, loose (Northwest) 16-lb. cartons, 16 1-lb. clamshells 16-lb. cartons, 8 2-lb. clamshells (Northwest) 15-lb. euro cartons, 12 1.25-lb. bags (Northwest) Chilean cherries: 11-lb. cartons Foodservice packs: 4-, 5- and 6-lb. boxes 12-, 18- and 20-lb. row-sized boxes

Cherries 04.07

U.S. GRADES: U.S. grades U.S. No. 1 U.S. Commercial Washington grades: Washington no. 1 (more stringent than U.S. grades)

COMMON PLUs: 4045 – regular/red/black 4258 – golden/rainier

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 10 to 21 days • Odor-sensitive. Sweet cherries may pick up off-flavors from shipping or storage with

commodities that have strong odors. • Poly liners should be slit when product is received to eliminate gas buildup and off-

flavors. Open the lids of cherry boxes stored in the cooler; good air circulation will slow spoilage.

• Don’t break cherry stems. Cherries with stems have a greater shelf life than those without.

• It is normal for rainier cherries to have some skin discoloration, slight scuffing or brown spotting and it often indicates high sugar content. Cherries that are mahogany or reddish brown are considered to be the most flavorful.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cherries: fat free, saturated fat free, sodium-free, cholesterol-free and a good source of fiber.

Corn 04.07

CORN

RETAIL: Merchandising: • For large bulk displays, set up trays on ice or ice down

several deli tubs, then fill with corn. Offer tray packs even during peak season. Offering bulk and packaged product is a good standard because it appeases consumers who don’t want to take time to pick their own corn, but keeps those who do smiling, too.

• To discourage consumers from stripping back husks, keep a few peeled back with kernels visible. Some consumers also perceive partially husked corn to be fresher. Partially husked corn has the top third of the husk removed.

• Offer yellow, white and bicolor corn to give consumers a broader selection. Keep ears cold at all times and properly ventilated. In addition to being kept cool, humidity must be maintained. Adequate air circulation also is necessary. Take care in setting up displays or stacking to avoid overheating and improper cooling.

Placement: • Tray packs can be displayed with bulk corn or as part of a convenience-oriented or

microwave products area for quick pick-up. Promotion: • Promote convenience by making consumers aware an ear of corn can be microwaved

in two minutes. Some prepackaged corn includes skewers and provides preparation information. Signs above completely husked, tray-packed corn can provide preparation tips and microwave instructions.

• Trim ears and over wrap them in trays to create a ready-to-microwave product.

FOOD SERVICE: • Corn-on-the-cob is always popular with diners. Kernels may be scraped from the cob

and used scalloped, in succotash, custards or puddings, fritters, soufflés, stuffed peppers or made into soups and chowders. Immature kernels go well in mixed pickles.

CORN AVAILABILITY: Available year round

Domestic: Year round production originates from many growing regions generally in the east. Florida is the major supplier with harvests starting in the fall continuing into the mid summer. Numerous states in the east add volume during the spring and summer time frame. West coast supplies from California and Washington begin harvests in the spring lasting through the summer months. Imports: Production from Mexico remains generally light year round with heaviest volume in the late fall and winter period. Canada provides additional volume during the summer and early fall.

Corn 04.07

Overview: With numerous states and growing regions in production the spring and summer time frame of March through September will generally provide the best supplies and quality. The late fall and winter months of November through February will typically produce limited volume and sporadic availability.

CORN AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL GA IL MI NY TX WA MEX CAN

LIGHT CORN AVAILABILITY MOD PEAK

Common Defects: Development, Trim, Covering, Freshness, Maturity, Color, Discoloration, Worm or insect injury, Fill, Rust, Mold, Rot

SHIPPING INFO: 50-lb. cartons/crates 42-lb. cartons/crates/sacks 42-lb. wire bound crates 37-lb. sacks 12 x 4 packaged (tray pack) 12 x 3 packaged (tray pack) 4 dozen, cartons RPC 6419, 6420, 6423, 6425, 6426

U.S. GRADES: U.S. fancy U.S. No. 1 U.S. No. 2 These grades generally are referred to as applying to green corn.

COMMON PLUs: 4590 – bicolor 4077 – white 4078 – yellow

Corn 04.07

RECEIVING AND HANDLING: • Temperature: 34 to 38 F, 1.1 to 3.3 C • Relative humidity: 85-90% • Mist: yes • Typical shelf life: 4 to 6 days; super sweet varieties: up to 10 days • Odor sensitive. Do not store or transport with commodities that produce odors, such as

green onions. • Sugar content decreases rapidly even at room temperature. • Dried-out husks may signal poor quality, except in super sweet varieties. Peeling off

dried husks on super sweets will reveal healthy corn.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for corn: low fat, saturated fat-free, very low sodium, cholesterol free and a good source of vitamin C.

Cucumbers 04.07

CUCUMBERS

RETAIL: Merchandising: • Because cucumbers are a basic salad ingredient, displays

that tie in with several salad vegetables, along with items such as salad dressing and croutons, work well. Include cucumber sticks in packaged relish tray assortments.

• Cross-merchandise with pickling spices and vinegar. • Feature cucumbers in large displays because they are a

high-profit staple item. Sales often improve when lettuce is plentiful, so expand displays at that time.

• Use signs to advise shoppers that partially used cucumbers will stay fresher if tightly wrapped in plastic wrap before being refrigerated.

FOOD SERVICE: • Baked cucumber boats can be filled with bread crumbs and Parmesan cheese, or with

tuna, chicken or ham salad. • Cucumbers also can be sliced, dipped in batter and fried. These are especially good

served with spicy mustard or cocktail sauce. • Fresh cucumber sauce is a good accompaniment to cold meat. Chilled cream of

cucumber soup makes for a light meal.

CUCUMBER AVAILABILITY: Available year round. Domestic: Year round production from numerous states and growing regions provide fairly steady supplies throughout the year. California (summer) and Florida (fall and spring) provide the majority of the domestic volume. Numerous local/regional supplies become available during the summer time frame. Imports: Year round volume from Mexico peaks during the winter months of December through March with light supplies available during the summer. Offshore production from Central America adds to the mix during the late fall through early spring time period. Hot house supplies from Canada provide another option with generally light production most of the year. Overview: Supplies remain fairly steady year round with growers using shade or hot houses to help stabilize production. The fall and spring transition periods will typically produce light domestic volume. Offshore volume is also susceptible to weather events curtailing their production during these transition periods.

Cucumbers 04.07

CUCUMBER AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA TX FL GA MI NJ NC VA

MEX IMP

LIGHT CUCUMBER AVAILABILITY MOD PEAK

Common Defects: Cleanness, Shape, Color, Yellowing, Scars, Firmness, Freshness,

Soft or shriveled ends, Freeze injury, Sunken areas, Discoloration, Rot SHIPPING INFO:

55-lb. bushel and 11⁄19-bushel cartons/crates 55-lb. 3.56 dekaliter cartons 30-lb. cartons, 48s 28-lb. 5⁄9-bushel cartons/crates 28-lb. cartons, 36 to 42s 24-lb. cartons, 36 to 42s (California) 2-lb. cartons, 24s RPC 6419, 6420, 6423, 6425, 6426 Foodservice packs: • Whole cucumbers often are packed in cartons with six or seven pieces on top; smaller

product is shipped in 12-count cartons. A 24-count pack also is offered from most growing regions. Like peppers, radishes and onions, cucumbers are offered sliced as a ready-to-use salad vegetable.

U.S. GRADES:

(Field-grown cucumbers) U.S. fancy U.S. extra 1 U.S. No. 1 U.S. No. 1 small U.S. No. 1 large U.S. No. 2 • Trading usually is done by the specification of the pack Super Select, Select, Small

Super, Small, Large and Plain. These are not USDA grades but a grading system the industry uses.

Cucumbers 04.07

COMMON PLUs:

4593 – English/hothouse/long seedless 4062 – green 4594 – Japanese/white 4596 – pickling

RECEIVING AND HANDLING: • Temperature: 45 to 50 F, 7.2. to 10 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 10 to 14 days • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature. Chilling injury can cause water-soaked spots, pitting or tissue collapse. Extensive decay will develop when cucumbers are removed from low temperatures.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cucumbers: fat-free, saturated fat-free, sodium-free, cholesterol-free and low in calories.

Eggplant 04.07

EGGPLANT

RETAIL: Merchandising: • Eggplant is a good vegetable for stuffing. Place it next to

squash to emphasize that fact. • Create a color break by nestling eggplants next to tomatoes or bell peppers. • Because it is lightweight for its size, eggplant cannot withstand heavy weight or

pressure. Never stack more than one or two layers deep; individual cushioning in wrappers is advisable. Bruising is a common problem when product is not handled carefully.

FOOD SERVICE: • Eggplant is a good substitute for meat in many dishes. • Cut eggplant in half and stuff with meat, fish or vegetables. • Eggplant can be baked, broiled, scalloped, marinated or sautéed wand topped with

cheese. • Other toppings include creamed mushrooms, sour cream, yogurt or tomatoes. • In the United States it is usually baked, sautéed or cut into strips or cubes and fried. • In the Near and Far East, eggplant is stuffed with meat. • In Italy, eggplant often is cut into slices, sautéed in olive oil and cooked with tomato

paste.

EGGPLANT AVAILABILITY: Available year round Domestic: Production is mainly from Florida. Production is fairly steady peaking in November and December and again in April through June. Expect a lull in Florida production from July thru October. Numerous regional supplies will add volume during summer months of June through September as Florida volume drops off dramatically. Production in California runs from May through December peaking in September and October. New Jersey and Georgia will have substantial volume in the summer months tapering off around October. Imports: Mexico imports the bulk of the volume (over 60%) from November through May with peak volume in January through March. Overview: Availability fairly steady year round. The spring and early summer months of April through June will have peak domestic volume from Florida with California production peaking in the late summer months of September and October. These look to be the heaviest volume months for domestic eggplant.

Eggplant 04.07

EGGPLANT AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECFL CA GA NJ

MEX LIGHT EGGLANT AVAILABILITY MOD PEAK

Common defects: Bruise, Scarring, Sun scald, Discoloration, Sunken areas, Color, Hallow cavity, Spotting, Blotchy color, Yellowing, Freeze injury, Split skins, Decay

SHIPPING INFO: 33-lb. bushel or 1 1/19-bushel cartons/crates/baskets 33-lb. 3.56 dekaliter cartons 26- to 28-lb. cartons/crates/lugs

25-lb. cartons 22-lb. L.A. lugs/cartons, 18 to 24 count 17-lb. ½- and 5/9-bushel lugs

U.S. GRADES:

U.S. fancy U.S. No. 1 U.S. No. 2

COMMON PLUs: 4081 – regular 4599 – baby 4601 – Japanese

RECEIVING AND HANDLING: • Temperature: 46 to 54 F, 7.8 to 12.2 C • Relative humidity: 90 to 95 percent • Mist: yes • Typical shelf life: 10 to 14 days • Ethylene-sensitive. Do not store or transport with

commodities that produce ethylene. • Susceptible to chilling injury. Eggplant is sensitive to

temperature extremes and requires a cool atmosphere to cut moisture loss. If left at room temperature for several

days, product becomes soft and wrinkled. • Small scars on eggplant, commonly caused by wind, do

not affect quality.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for eggplant: fat-free, saturated fat-free, sodium-free, cholesterol-free and low in calories.

Endive 04.07

ENDIVE

RETAIL: • Endive is a popular salad ingredient because it adds texture and taste. It

goes well with French, garlic and cheese dressings. • Incorporate endive into a total salad display. Group various kinds of

lettuce, tomatoes and cucumbers; intersperse with salad dressings, croutons and other fixings.

• Endive should always be on a refrigerated display. Ice or mist to keep the greens crisp and fresh.

• Post signs telling consumers that endive can be used either as a boiled vegetable, in soups or raw in salads. Let them know it can be refrigerated for 5-7 days without losing its freshness.

• Consumers commonly confuse endive, escarole and chicory. In some areas of the country, the names are used interchangeably, adding to the confusion. Endive grows in bunchy heads with narrow, ragged-edged leaves that curl at the ends. The center is yellow-white. Taste is mildest at the center.

FOOD SERVICE: • Endive can be served in a salad, as a main dish or as a side dish. Endive can be

sautéed, baked, stuffed or braised. • To prepare an endive, slice off one-eighth inch of the stem. With a paring knife, cut a

cone shape about one-half inch deep from the stem end.

ENDIVE AVAILABILITY: Available year round Domestic: California provides the bulk of the supply peaking in the spring and summer time frame. Arizona and Florida provide substantial volume for the winter time frame. Numerous states will have local or regional supplies the summer and fall time frame. Imports: Light volume is available from Mexico basically year round. This volume is rarely a factor as domestic production will generally meet demand. Overview: Supplies are generally readily available. Weather events can disrupt production for the short term. Peak production is during the spring and summer time periods.

ENDIVE AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA AZ FL

Other LIGHT ENDIVE AVAILABILITY MOD PEAK

Endive 04.07

Common defects: Size, Color, Discoloration, Fringe Burn, Tip Burn, Wilt, Insect Injury, Mold, Mildew, Rot

SHIPPING INFO: 10- to 15-lb. cartons, 12 count 22- to 27-lb. cartons, 24 count RPC 6419, 6423, 6425, 6426, 6428

U.S. GRADES: U.S. No. 1

COMMON PLUs: 4604 – endive

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 90-95% • Mist: lightly • Typical shelf life: 14 to 21 days • Cracked ice in or around cases helps maintain freshness.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for endive: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, low in calories and high in folate.

Escarole 04.07

ESCAROLE RETAIL:

Merchandising: • Keep displays attractive by making sure the escarole is fresh

and appealing. Maintain proper refrigeration at all times to keep product at peak quality. Mist for added freshness.

• Stack heads so maximum circulation is obtained. Do not stack more than two heads deep. Stacking too high can cause excess weight on the lower heads.

• Cross-merchandise escarole with grocery items, such as salad dressings. To increase sales and consumer awareness, incorporate escarole into a total salad display with items such as lettuce, tomatoes and cucumbers.

Promotion: • Many consumers don’t know escarole can be used as a boiled vegetable. Post signs

telling consumers that using a lot of water during boiling tends to impart a milder flavor.

FOOD SERVICE: • Escarole has a slightly bitter flavor like other members of the chicory family, however

the interior heart is sweeter than the green portions. It can be a base for salads, sautéed with seafood or tossed with pasta. It often is served with game meat. Although it is chiefly used in winter salads, escarole leaves also are good for wrapping meat and fish.

• Operators quickly can revive product by plunging escarole into ice water and draining thoroughly.

ESCAROLE AVAILABILITY: Available year round

Domestic: California provides the bulk of the supply peaking in the spring and summer time frame. Arizona and Florida provide substantial volume for the winter time frame. Numerous states will have local or regional supplies during the summer and fall time frame. Imports: Light volume is available from Mexico basically year round. This volume is rarely a factor as domestic production will generally meet demand. Overview: Supplies are generally readily available. Weather events can disrupt production for the short term. Peak production is during the spring and summer time periods.

Escarole 04.07

ESCAROLE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ FL

Other LIGHT ESCAROLE AVAILABILITY MOD PEAK

Common Defects: Size, Color, Discoloration, Fringe Burn, Tip Burn, Wilt, Insect Injury, Mold, Mildew, Rot

SHIPPING INFO: 10- to 15-lb. cartons, 12 count 22- to 27-lb. cartons, 24 count RPC 6419, 6423, 6425, 6426, 6428

U.S. GRADES: U.S. No. 1 • Not all escarole is graded. Un-graded escarole is called “unclassified.”

COMMON PLUs: 3324 – escarole, red 4605 – escarole, green

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 90-95% • Mist: lightly • Typical shelf life: 14 to 21 days • Cracked ice in or around case helps maintain freshness. • To prevent flabbiness or wilting, keep escarole at is proper temperature and away from

drafts. Avoid storing near cooler fans.

NUTRITION: A 3.5-oz. serving of escarole contains 20 calories and 65% of the U.S. Recommended Daily Allowance of vitamin A.

Garlic 04.07

GARLIC

RETAIL: Merchandising: • Offer bulk garlic mounded in orchard bins and packaged garlic.

With bulk displays, rotate garlic or the bottom layer will dry out.

• To push garlic sales, create a mass look by building a display of potatoes, onions, sweet potatoes, regular garlic and elephant garlic.

• Provide recipes and health benefits of garlic to further promote sales. Themes: • Offer garlic braids to help add a festive air to ethnic promotions. Cross-merchandise

garlic with tomatoes and basil as an idea for salsa ingredients. Also display next to salad items because it is often used to add zest to salad dressings.

• Promote garlic as a salt substitute – it adds flavor and is a healthy addition to dishes. Garlic contains compounds that help ward off cancer. It also reduces the likelihood of heart disease and strokes by helping to lower blood pressure and prevent blood clots. Set up demonstrations in which elephant garlic is roasted in a toaster oven and its pulp is squeezed onto a cracker or French bread. Shoppers will be surprised by the mild flavor.

FOOD SERVICE: • The longer garlic is cooked, the more delicate its flavor. To make garlic salt, use an

empty shaker with large holes. Slice three cloves of fresh garlic into the shaker and add salt.

• Elephant garlic is similar to regular garlic in appearance with a milder flavor. Equivalents: 2 cloves = about 1 teaspoon chopped or crushed

GARLIC AVAILABILITY: Available year round.

Domestic: Year round production from California shifts seasonally from the southwest desert region moving north as the season progresses. Peak supplies derived from Central California during the summer and fall months of June through October. Imports: Imports from Mexico are available during the spring and summer in moderate volumes. Imports from China, Korea, Taiwan as well as Peru and Chile provide ample supplies during the fall and winter time period. Overview: Supplies are generally steady year round.

Garlic 04.07

GARLIC AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA MEX IMP

LIGHT GARLIC AVAILABILITY MOD PEAK

Common Defects: Maturity, Compactness, Fill, Sunburn, Curing, Sprouts, Discoloration, Trim, Shatter, Staining, Shattered cloves, Mold, Rot

SHIPPING INFO: 5-, 10-, 15-, 22- and 30-lb. cartons 3- and 16-oz. bags 3-lb. bags 2-, 3- and 4-count cello bags and trays RPC 6409, 6411 Peeled: 12 6-oz. jars 12 8-oz. jars 6 1-lb. jars 6 3-lb. jars • Garlic is packed in 30-lb. cartons, and whole, peeled garlic cloves are available in 5-lb.

jars, 3-lb. jars, 5-, 10- or 30-lb. bags and 30-lb. pails. Chopped product is available with or without oil, salt or preservatives added.

U.S. GRADES:

U.S. No. 1

COMMON PLUs: 4608 – regular 4609 – elephant 3052 – string

RECEIVING AND HANDLING: • Temperature: 32 to 34 F, 0 to 1.1 C • Relative humidity: 65-75% • Mist: no • Typical shelf life: 90 to 120 days • Store in a well-ventilated place. • Always keep elephant and conventional garlic dry; moisture is damaging.

Garlic 04.07

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content description for garlic: fat-free, saturated fat-free, sodium-free and cholesterol-free.

Grapes 04.07

GRAPES

RETAIL: Merchandising: • Grapes are an impulse item. To enhance consumer

appeal, strive for maximum visibility. • Display three colors, but use five to six varieties for large

displays. Group all three colors together to help customers find what they want. Separate red and black grapes with a block of green grapes.

• Keep displays shallow and wide. Do not overstock. Even three bunches high can severely damage grapes on the bottom. Keep handling to a minimum. Locate the display in a high-traffic area. Because the front of the display sells fast, place older grapes there and restock in the back.

• Keep grapes properly refrigerated to maintain optimal quality. Inspect displays frequently and remove damaged or unattractive fruit. Make sure displays are well stocked in early evening peak hours.

• Pricing all colors of grapes at the same price will increase sales of all three colors, according to the California Table Grape Commission.

• Safety concerns have led most retailers to stock bagged or over wrapped grapes. Loose grapes that fall to the floor can create slippery spots for shoppers. Bagged grapes are one way to help control the cost of slip-and-fall claims.

Value-added: • Over wrap red and green grapes together for colorful, convenient packaging. Use loose

grapes to garnish fresh-cut melons or to fill quart baskets. Promotion: • Promote the ease and portability of brown-bagging grapes. • To demonstrate taste variations among varieties, give samples of red, green and black

grapes. Point-of-purchase materials should indicate whether each variety is seeded or seedless.

• Educate consumers about “amber” grapes. The term is used to describe Thompson seedless and other green grape varieties that look yellowish. Grapes with amber usually have been exposed to direct sunlight on the vine. Amber grapes contain less acid, so they taste sweeter.

FOOD SERVICE: • In summer, toss grapes into salads. Use grapes mixed into yogurt and cereals as part of

a breakfast bar. • Garnish a breakfast plate of waffles or pancakes with grapes dipped in cinnamon sugar. • Freeze grapes and serve as a dessert. • To peel grapes, start at the stem end and separate the skin from the pulp using a knife.

For easy skin removal, dip grapes in boiling water for 30 seconds, then place in cold water.

• For grape kabobs, skewer grapes, banana slices dipped in lemon, apple chunks and pineapple cubes. Brush with a combination of melted butter, honey, lemon or lime juice and round nutmeg. Broil until heated.

• Store grapes unwashed, but spray produce with cool water and drain before serving.

Grapes 04.07

• Equivalents: 21-lb. lugs = about 112 grape garnishes 1-lb. seedless grapes = about 3 cups

GRAPE AVAILABIILTY: Available year round

Domestic: Production is mainly from California, with light volume from Arizona beginning in the spring. Harvests begin in the southwest desert region in May moving north as the season progresses, finishing up in the San Joaquin Valley of Central California around October. Shippers will then work off storage supplies until imported fruit becomes available in January. Imports: Off shore production mainly from Chile begins in January. Supplies are fairly steady minus any weather disruptions during harvests. Supplies remain available through May when supplies from Mexico become available. Mexico bridges the gap between off shore and domestic volume with production beginning in the spring into the mid summer depending on growing conditions. Overview: Supplies are fairly steady year round. Adverse weather conditions during winter and spring production can affect imported volume. The fall and spring transition periods can include intervals of supply shortages.

GRAPE AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA AZ

MEX IMP

LIGHT GRAPE AVAILABILITY MOD PEAK

Common Defects: Maturity, Color, Compactness of Bunches, Stem Condition, Shattering, Split, Wet or Crushed Berries, Freeze Injury, Sunburn, Discoloration, Mold, Rot

SHIPPING INFO: 21- to 20-lb. plain pack cartons/bags/lugs (California) 19-lb. cartons/bags/lugs (California) 18-lb. cartons/bags/lugs 16-lb. cartons/bags/lugs (California) American slip-skin: (Concord type) 24- lb. crates, 8-2-quart baskets 20-lb. 12-quart baskets 18-lb. cartons, 12-1-quart baskets Consumer packs: Poly bags: 1 to 1 ½-lb., 1 ½ to 2-lb., 2 to 2 ½-lb., 3-lb., 4-lb. Bulk

Grapes 04.07

Foodservice packs: • 5-lb. packs • 150 pre-portioned bunches

U.S. GRADES: Table grapes (European or Vinifera type) U.S. extra fancy table U.S. extra fancy export U.S. fancy table U.S. fancy export U.S. No. 1 table U.S. No. 1 institutional pack

COMMON PLUs: 4056 – blue/black seedless 4270 – blue/black seeded, ribier, exotic, niabell 4638 – blue/black seedless, fantasy/marroo 4957 – blue/black seeded, all others 4023 – red seedless, flame/ruby/emperatriz 4499 – crimson/majestic 4635 – red seedless, all others

4273 – red seeded, cardinal/emperor/queen/Christmas rose 4636 – red globe 4637 – red seeded, all others 4022 – white/green seedless, perlette seedless/thompson seedless 4497 – sugraone/autumn seedless 4498 – white/green seedless, all others 4272 – concord 4274 – green seeded

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 85 percent • Mist: no • Typical shelf life: 56 to 180 days • Odor producer. Grapes fumigated with sulfur dioxide will produce odors that may be

absorbed by other fruits and vegetables. Do not store or transport fumigated grapes with other fruits and vegetables.

• Odor sensitive. Grapes will absorb odors produced by leeks and green onions. • Moderately sensitive to freezing injury. Although frozen grapes are a good snack,

freezing is a poor method of storage. • White or green grapes will have a yellow cast or straw color with a touch of amber at

their taste peak. Red varieties are best when red coloring predominates all or most of the berries.

• Darker varieties should be free of a green tinge. • Minimize shatter by unfastening the lug’s lid. Hold the lid on top while turning the lug

upside down. Carefully remove the lug. If lined, the grapes will stay in place. Remove the liner and the grapes will fall free.

Grapes 04.07

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for grapes: fat-free, saturated fat-free, sodium-free, and cholesterol-free.

Grapefruit 04.07

GRAPEFRUIT

RETAIL: Merchandising: • Grapefruit works well in bulk displays because it can be

piled fairly high without damage to the fruit. When this is done, take care that displays are not too high and subject to collapse during consumer examination.

• Grapefruit graphic bins are an excellent way to display bagged or bulk fruit. When promoting bagged and bulk fruit, use multiple pricing to encourage consumers to stock up.

• Offer a choice – not only of sizes, but also of bagged and bulk packaging and red and white varieties. Be sure to mark seedless varieties.

• Display a few halved grapefruits to attract consumers to the unusual reddish interior color.

Themes: • Encourage customers through cross-merchandising to serve grapefruit with a variety of

toppings such as brown sugar, thin apple slices and strawberries. Also cross-merchandise with avocados for a tangy twist to avocado salads. Encourage consumers to add grapefruit to chicken salads.

Promotion: • When white and red fleshed varieties are offered, be sure that signs point out the

differences. Demonstrations are helpful in showing the difference between varieties. Conduct sampling programs to increase sales.

• Encourage consumers to use grapefruit slices instead of lemon in iced tea or water.

FOOD SERVICE: • Grapefruit is good in drinks, fruit salads and salad dressings. It also can be sautéed,

made into jellies or marmalade, or added to chutney. • For breakfast, layer grapefruit sections, strawberry yogurt and granola.

Juice squeezed from a fresh grapefruit makes a tenderizing marinade for any meat. • Add shredded or grated grapefruit peel to sauces, salad dressings or fruit compotes,

drop into a glass of wine or champagne, or decorate a sandwich tray or cake. • For grapefruit shells, halve a grapefruit crosswise. With a curved grapefruit knife or

paring knife, carve away the fruit inside. Scrape the shell clean with a spoon. To prevent the shell from tipping, cut a thin slice from the bottom. The shells are good for salads, cold soups, beverages, dips or sauces and fruit compotes. Equivalents: 1 medium grapefruit = about 2⁄3 cup juice 1 medium grapefruit = about 1 cup bite-size pieces 1 medium grapefruit = 10 to 12 sections 1 medium grapefruit = 3 to 4 tablespoons grated peel

Grapefruit 04.07

GRAPEFRUIT AVAILABILITY: Available year round.

Domestic: Light year round production is available from the Southwestern states of California and Arizona peaking in the late spring and early summer months of May and June. Supplies begin to tail off in the summer with very light production in the fall and winter. The Southeastern states of Texas and Florida provide the bulk of supply during the fall, winter and early spring time period. Peak production generally runs from December through March. Imports: Imports from the Bahamas are available during the late fall and winter months with Israel adding light volume in the winter months. Overview: Availability remains fairly light year round due to strong domestic demand. The winter and spring months will generally provide best volume as a number of growing regions are in production.

GRAPEFRUIT AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ TX FL IMP

LIGHT GRAPEFRUIT AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Texture, Discoloration, Scarring, Oil spots, Firmness, Skin breakdown, Mold, Rot

SHIPPING INFO: 50-lb. cartons, 10 5-lb. film bags 48-lb. cartons, 6 8-lb. film bags 40-lb. 4⁄5-bushel cartons/crates 40-lb. 7⁄10-bushel cartons (Texas) 34-lb. cartons (Arizona, California) 20-lb. 7⁄20 bushel cartons 17-lb. cartons (Arizona, California) 18-lb. bags

10-11-lb. cartons (single layer) (Arizona, California) 5-lb. bags 8-5-lb. bags 5-8-lb. bags (Texas) 4-10-lb. bags (Texas) RPC 6416, 6419, 6420, 6423, 6425, 6426

Grapefruit 04.07

U.S. GRADES: Florida: U.S. Fancy U.S. No. 1 bright U.S. No. 1 U.S. No. 1 golden U.S. No. 1 bronze U.S. No. 1 russet U.S. No. 2 bright U.S. No. 2 U.S. No. 2 russet U.S. No. 3

California and Arizona: U.S. Fancy U.S. No. 1 U.S. No. 2 U.S. Combination U.S. No. 3

Texas and other states: U.S. Fancy Texas Fancy U.S. No. 1 bright U.S. No. 1 U.S. No. 1 bronze

U.S. Combination Texas Choice U.S. No. 2 U.S. No. 2 russet U.S. No. 3

COMMON PLUs:

4027 – small red/pink, East 4047 – small red/pink, West 4280 – small red/pink, Central 4281 – large red/pink, East 4282 – large red/pink, West 4283 – large red/pink, Central 4491 – extra large red/pink, East 4492 – extra large red/pink, West 4493 – extra large, red/pink, Central 4284 – small deep red, East 4285 – small deep red, West 4286 – small deep red, Central 4287 – large deep red, East 4288 – large deep red, West 4289 – large deep red, Central 4494 – extra large deep red, East 4495 – extra large deep red, West 4496 – extra large deep red, Central 4290 – small white, East 4291 – small white, West 4292 – small white, Central 4293 – large white, East 4294 – large white, West 4295 – large white, Central 3157 – extra large white, East 3159 – extra large white, West 3158 – extra large white, Central

Grapefruit 04.07

RECEIVING AND HANDLING: • Temperature: California and Arizona, 50 to 55 F (10 to 12.8 C); Florida and Texas, 50

to 60 F, (10 to 15.8 C) • Relative humidity: 85-90% • Mist: no • Typical shelf life: 28 to 42 days • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for grapefruit: fat-free, saturated fat-free, sodium-free, cholesterol-free, high in fiber, a good source of vitamin A and high in vitamin C.

Green Beans 04.07

GREEN BEANS RETAIL:

Merchandising: • Display beans in bulk so consumers can choose quantity

and quality. Darker green beans offer visual appeal because they don’t show problems such as rust.

• When stocking lima beans do not stack more than two packs high; heat will build up, causing spoilage.

Promotion: • To promote lima bean sales, offer recipe suggestions. They are a good ingredient in

casseroles, salads and succotash. They are also good when creamed. • Advise consumers how to use beans to make an almandine sauce or toss with diced

potatoes, minced onion and bacon bits. • Let consumers know that washing beans before refrigeration will help retard

dehydration.

FOOD SERVICE: • Store beans as they arrive. Never allow snap beans to become warm. • Beans will keep several days when refrigerated in plastic containers, but are best when

used immediately. Time toughens and discolors product. • Do not wash or snap off ends before storage.

GREEN BEANS AVAILABILITY: Available year round. Domestic: Production is derived mainly from Florida. This region will generally provide steady supplies from October through June, peaking in March and April. Winter and spring weather patterns (rains, freezing temperatures) can drastically reduce supplies when these growing regions are impacted. Numerous other states contribute to volume during the late spring, summer and early fall period of May through October with California, Georgia, New Jersey and New York contributing substantial volume during this period. Imports: Production from Mexico is generally light year round with heaviest volume from December through March with very light volume during the hot summer months. Overview: Availability moderate but fairly steady all year with heaviest domestic volume generally in the spring and early summer months, as many local and regional growers add to the mix. The mid summer to early fall time frame will generally provide lighter volume due to weather and transitioning acreage.

Green Beans 04.07

GREEN BEAN AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

FL GA CA NJ NY

MEX LIGHT GREEN BEAN AVAILABILITY MOD PEAK

Common Defects: Size/Shape, Maturity, Scars, Sun Scald, Freeze Injury, Insect Injury, Russeting, Discoloration, Mold, Weak Tip, Soft Rot, Freshness/Crispness

SHIPPING INFO: 26- to 31-lb. bushel wire bound crates/bushel hampers 25- to 30-lb. cartons/crates, including semi-telescope types 20- to 22-lb. cartons 15-lb. cartons 12-oz. pre-snipped bags (retail) 10-lb. bag pre-snipped (foodservice) Yellow wash beans: 30-lb. bushel hampers/crates 25 to 30-lb. cartons 15-lb. cartons

U.S. GRADES: Snap beans: U.S. fancy U.S. No. 1 U.S. combination U.S. No. 2

Shelled lima beans: U.S. No. 1 U.S. Combination U.S. No. 2

COMMON PLUs: 4527 – Chinese long 4528 – fava/broad 4066 – green/french 4529 – lima 4530 – pole 4532 – shell 4533 – wax/yellow

Green Beans 04.07

RECEIVING AND HANDLING: • With the wide range of color shades available, color alone is not an indication of freeze

damage. Look for russetting and other patterns of discoloration, especially on the tips. Snap/Green beans: • Temperature: 40 to 45 F, 4.4. to 7.2 C • Relative humidity: 95 percent • Mist: lightly • Typical shelf life: 4 to 5 days • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene • Highly sensitive to freezing injury • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature • Snap beans are subject to chill injury and russeting if held at temperatures below 40 F,

4.4 C • Damage may begin to show within three days. They also will become pitted and lose

moisture rapidly • Snap bean containers should be stacked to allow maximum air circulation. • To retain moisture content, wash beans before refrigeration Lima beans: • Temperature: 37 to 41 F, 2.8 to 5 C • Relative humidity: 95 percent • Mist: lightly • Typical shelf life: 4 to 5 days • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for the specified varieties: Green beans: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories and a good source of fiber. Yellow snap beans: fat-free, saturated fat-free, very low sodium, cholesterol-free, low-calorie and high in vitamin C. Lima beans: fat-free, saturated fat-free, very low sodium, cholesterol-free, a good source of fiber, a good source of potassium, a good source of iron, high in folate, a good source of phosphorus, a good source of copper and high in magnesium.

Greens 04.07

GREENS

RETAIL: Merchandising: • Long a popular item in the South, greens are slowly becoming better known in other

regions. To highlight greens, place near produce of contrasting colors, such as carrots or red and yellow peppers.

• Greens can replace or supplement staples such as iceberg lettuce, carrots, cabbage, beets, beet greens and parsley.

• Remind consumers to wash greens before serving to remove any sand or dirt that might cling to the leaves. Make sure consumers know most greens cook down from their raw volume.

• Cross-merchandise collards and mustard greens with packages of salt pork. Post recipes and place salad dressings nearby. Suggest the use of greens in quiche by placing ready-made pie shells or crust mix nearby.

Promotion: • Be sure to display signs clearly identifying each type of green. Promote their nutritional

value. All greens provide vitamin A, and they serve as a nutritional supplement for dieters.

FOOD SERVICE: • Place greens in a sink filled with lukewarm water to wash. Repeat washing until all the

grit disappears. • Mild-flavored greens can be steamed until tender, but stronger-flavored greens should

be cooked longer in a seasoned broth. Blanch the stronger-flavored greens before adding to soups and stews to rid them of their bitter flavor.

• Don’t cook greens in aluminum pans because it will affect the appearance and taste. Collards: Collards traditionally are boiled with salt pork or hog jowls and accompanied by cornbread wedges. Bacon or salt pork also is fried in a skillet and then washed and shredded collard leaves added. It’s served with lemon slices, vinegar or other dressings. Dandelion greens: Available year-round, supplies peak in April and May. Bright green leaves have a slightly bitter, tangy flavor that adds interest to salads. Kale: Cooked kale is good with lemon juice, butter or crumbled bacon. Cooked kale is a little bitter; raw kale as a salad green is sweet. To prepare kale, cut off and discard root ends, stems and midribs. Mustard greens: Mustard greens can be used as salad either alone or mixed with other salad greens. Mustard leaves also can provide flavor in soups and stews.

Greens 04.07

Swiss chard: Swiss chard is like two vegetables in one. The leaves may be cooked as greens and the white stems may be cooked like celery or asparagus. The flavor of chard is delicate, much like asparagus. It should always be steamed, not boiled. Boiling removes the flavor. Turnip greens: Actually the tops of the turnip root vegetable, turnip greens are known for their bite.

GREENS AVAILABILITY: Available year round Domestic: Available year round from California with Florida providing good volume during the winter time frame. Numerous states will have local or regional supplies during the late spring, summer and fall adding to overall supply. Imports: Available from Mexico and Canada in light volumes generally year round. Overview: Supplies are generally readily available minus any major weather events which can disrupt supplies for the short term.

GREENS AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL

MEX Other

LIGHT GREENS AVAILABILITY MOD PEAK

Common Defects: Color, Size, Mechanical Damage, Fringe Burn, Discoloration, Wilt, Insect Injury, Freeze Injury, Mold, Mildew, Rot

SHIPPING INFO: Collards and dandelion greens 30- to 35-lb. 11⁄2-bushel and 13⁄5-bushel cartons 20- to 25-lb. bushel baskets/crates/cartons 12 to 24 bunches crates/cartons Dandelions can be shipped loose or in bunches. Kale and mustard greens: Kale is shipped in the same containers as other greens – bushel baskets, crates and cartons of varying weights. At retail, mustard greens sometimes are offered washed and clipped in film bags of varying sizes. RPC: 6416, 6419, 6420, 6425, 6426, 6428, 6432

Greens 04.07

U.S. GRADES:

Collards: U.S. No. 1 Dandelion greens: U.S. No. 1 The standard is applicable to either plants or cut leaves, but not to mixtures of plants and cut leaves. Kale: U.S. No. 1 U.S. Commercial

Mustard greens: U.S. No. 1 The grade applies either to plants or cut leaves but no mixtures of the two. Swiss chard: Swiss chard is not subject to grading. Turnip greens: U.S. No. 1

COMMON PLUs:

4586 – green chard 4587 – red chard 4614 – collard 4615 – dandelion

4616 – mustard 4618 – Texas mustard 4619 – turnip 4627 – kale, green

3095 – kale, multicolor 4628 – kohlrabi, green 3096 – kohlrabi, all other colors

RECEIVING AND HANDLING:

• Relative humidity: 90-95% • Mist: collards and kale • Typical shelf life: 10 to 14 days • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. • Cracked ice around and in packages may help extend shelf life. Keep at proper

humidity levels to prevent wilting. • Collard greens should be handled like spinach. • It’s normal for mustard greens to show a slight bronze tint.

NUTRITION:Collards: Serving size: 3 ½-oz. Calories: 45 Vitamin A: 9,300 IUs

Dandelion greens: Serving size: 3 ½-oz. Calories: 45 Vitamin A: 14,000 IUs

Kale: Serving size: 3 ½-oz. Calories: 53 Contains about twice the RDA of vitamins A and C.

Mustard greens: Serving size: 3 ½-oz Calories: 31 Vitamin A: 7,000 IUs

Swiss chard: Serving size: 3 ½-oz. Calories: 25 Vitamin A: 130% of the RDA Contains some calcium and phosphorus.

Turnip greens: Serving size: 3 ½-oz. Calories: 20 Contains some calcium and vitamins A and C.

Kiwi 04.07

KIWI

RETAIL: Merchandising: • To move kiwifruit quickly, position it with mainstream

seasonal items in a well-traveled area. Don’t dump fruit on displays.

• Give consumers a choice by placing bags or multi-unit packages with bulk displays. • Cut and wrap a few pieces for added eye appeal. • Display both gold and green kiwifruit in the summer. Use signs to tell customers the

difference between the taste of the tangy-sweet green and tropical-sweet gold fruit. Cut both varieties in half and over wrap to let customers see the difference in color. Offer sampling to introduce the less well-known gold variety.

• Extra care is required when handling gold kiwifruit as it is ripe when received. Do not stack too high.

• Kiwifruit quickly ripen when displayed next to bananas and apples. When placed next to tree fruit, grapes and citrus, however, its shelf life is extended. Unripe fruit can be ripened in about 24 hours if placed in a plastic bag with another fruit such as an apple slice. The fruit also can be left at room temperature for a few days or stored in the refrigerator for several weeks.

• Once kiwifruit has ripened, slice it and move it to a salad bar or for use in prepackaged salads.

Promotion: • Promote the convenience and versatility of kiwifruit by illustrating its many uses.

Promote it as a nutritious breakfast or snack item. Encourage consumers to make pies and cakes with kiwifruit.

• Post signs telling consumers how to prepare kiwifruit – slice the fruit in two and scoop out the flesh with a spoon. It also can be eaten whole (skin included) once the fuzz is rubbed off.

• Because many consumers have not tried kiwifruit, sampling is a good idea. Make sure recipes are nearby.

FOOD SERVICE: • Serve the fruit as a fruit compote or sorbet. Traditionally, it has been used as a cake

and tart topping, garnish for seafood and meat entrees and as a salad bar ingredient. • Use kiwifruit as a filling for tarts or meringue shells. It can be baked into muffins or

used on top of waffles and pancakes. • Try kiwifruit as an ingredient in stir-fry dishes. • To maintain the bright emerald color when using kiwifruit in cooked dishes, add fruit at

the end of cooking and simply warm through. • When making kiwifruit puree, avoid prolonged processing because crushing the seeds

can cause a slightly bitter flavor. Seeds can be removed by passing the pulp through a sieve. The puree can be stored for up to three days.

• An enzyme in kiwifruit causes composition changes when kiwifruit is used with milk. Kiwifruit also contains a tendering enzyme that will break down gelatin-based recipes. Substitute gelatin with agar.

Kiwi 04.07

Equivalents: An average-sized fruit = about ½ cup of diced or sliced fruit

KIWI AVAILABILITY: Available year round Domestic: Seasonal production, available during the fall, winter and spring, from California. Harvests begin in October increasing production through the winter, winding down in March. Imports: Available from Chile and New Zealand during the spring, summer and fall with peak production in the spring and early summer months of April-August. Overview: Moderate production remains fairly steady year round with seasonal weather events occasionally impacting supplies for the short term.

KIWI AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA

Chile NZ

LIGHT KIWI AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Firmness, Cleanness, Cracks, Scars, Scale, Bruising, Freeze injury, Insect injury, Discoloration, Shriveling, Mold, Rot

SHIPPING INFO: 22-lb. or 10-kg. cartons, loose 20-lb. cartons, 20-1-lb. film bags 13-lb. cartons 8-lb. flats, 1-layer (New Zealand) 7 1⁄2-lb.-flats, 1 layer (California) Consumer packs: 1-lb. bags (New Zealand, California) 5-lb. bags (New Zealand, California)125-lb. wood RPC 6411, 6413 3-layer or count-fill Foodservice packs: • Offered in the same packaging as retail. Foodservice operators usually ask for a tray

flat that holds 28 to 45 pieces.

Kiwi 04.07

U.S. GRADES: U.S. Fancy U.S. No. 1 • The federal marketing order for domestic kiwifruit requires mandatory inspection. Size

45 is the smallest size allowed. A minimum maturity of 6.5 brix is required.

• New Zealand kiwifruit is all export quality, comparable to U.S. fancy. Count 42 is the smallest size shipped. Import fruit must meet minimum grade, size and maturity.

COMMONG PLUs:

4030 – regular 3279 – golden 3280 – regular, jumbo size 22 and larger

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C backroom storage • Relative humidity: 90-95% • Mist: no • Typical shelf life: Green: up to 28 days, refrigerated: 3 to 7 days at room temperature.

Gold: up to 14 days, refrigerated: 3 to 4 days at room temperature. • Ethylene-sensitive (unripe) • Ethylene-producer (ripe) • Spots of dry mold can be wiped off, but discard fruit with wet spots.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for kiwifruit: low-fat, saturated fat-free, sodium-free, cholesterol-free, high in fiber, high in vitamin C, a good source of vitamin E and a good source of potassium.

Leeks 04.07

LEEKS RETAIL: Merchandising: • Like green onions and shallots, leeks provide green and white

color contrast. Displaying bunches of leeks parallel to one another, with green ends pointing in the same direction, enables customers to select with ease.

• Tops may be trimmed. Remove the bulb’s outer skin to display the vegetable in a clean and fresh manner. Refrigerate and sprinkle to prevent drying when displayed in cold racks.

• Any type of presentation used to display green onions can be done for leeks. Leeks are a member of the onion family with the mildest flavor. Except for the fibrous root, the entire leek is suitable for eating.

Promotion: • Suggest that consumers include leeks in their Chinese cooking by displaying leeks with

other stir-fry vegetables such as snow peas, bok choy and broccoli. FOOD SERVICE: • Leeks can be used in soups, stews and chowders, or substituted for onions in recipes.

However, it may be necessary to increase the amount. • Before using, leeks must be thoroughly cleaned because the compact leaves tend to

retain mud and grit. If very gritty, they should stand in cool water for 10 to 15 minutes to release grit embedded in them. Equivalents: Two pounds of fresh leeks or one pound cleaned will serve four people.

LEEK AVAILABILITY:

LEEK AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA MI

Other IMP

LIGHT LEEK AVAILABILITY MOD PEAK

Leeks 04.07

SHIPPING INFO: 30-lb. cartons, 12 bunches 24- to 30-lb. cartons, 24 bunches 20-lb. 4⁄5-bushel cartons/crates, bunched 10-lb. cartons, 10-1-lb. film bags Leeks are generally packed in layers of ice. RPC 6419, 6428

U.S. GRADES:

Unclassified, no grade given.

COMMON PLUs: 4629 – regular 4630 – baby

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 95-100% • Mist: yes • Typical shelf life: 7 to 21 days • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Leeks produce odors that will be absorbed by figs and grapes.) • Crates should be stacked so they will have sufficient air circulation and to keep

temperatures at the top and bottom as equal as possible. • Slight bruising of the tops is normal.

NUTRITION: A 3.5-oz. serving of leeks contains 52 calories and 30% of the U.S. Recommended Daily Allowance of vitamin C.

Lemons 04.07

LEMONS

RETAIL: Merchandising: • Display ribbons of lemons amid green vegetables for eye

appeal, suggesting use with salad and cooking vegetables. Lemons also make a nice tie-in with melons.

• Lemons can be positioned with citrus, green peppers and apples or next to avocados and tomatoes, along with guacamole mixes.

• Merchandise lemon-related gadgets near the display. Lemon faucets, juicers, peelers and graters can spur sales.

• Cross-merchandise lemons with the seafood department. A lemon boat can be constructed to hold tartar sauce.

• Acidic lemons are the only type grown for commercial purposes in the United States. Adequate supplies are available year-round.

Placement: • Most lemons are displayed in bulk. They should be of comparable size to avoid over

handling by consumers in search of the largest fruit. However, offer consumers a choice by complementing bulk displays with bagged lemons.

• Displays of different-sized lemons in two areas of the department can increase sales volume.

Promotion: • Beverages are a strong tie-in for summer and around the holidays. Create a lemonade

or tea stand display by including pitchers and bags of sugar. • Offer consumers information on the various uses for lemons. Include tips for serving

lemons with fish, salads or using in baking or cooking. Fresh grated lemon peel ads aroma to baked goods, fruit compotes, dessert and savory sauces.

• Highlight other lesser-known uses for lemons. For example, the juice can remove odors from hands, pots and pans by rubbing with a cut lemon just before washing. Another tip to pass along to shoppers is that lemons can keep garbage disposals smelling good by periodically running used lemon shells through them.

FOOD SERVICE: • Wash lemons before use. • Vegetables such as potatoes, cauliflower and turnips stay white while cooking when

lemon juice is added. Substitute lemon juice for vinegar in seasonings. Equivalents: 1 medium lemon = about 3 tablespoons juice 1 medium lemon = about 3 teaspoons grated peel 5 to 6 medium lemons = about 1 cup juice

Lemons 04.07

LEMON AVAILABILITY: Available year round Domestic: Year round production from California shifts seasonally from three overlapping production districts throughout the year. Arizona provides the majority of late fall and winter time supplies (November-February). Production then moves north seasonally through Southern and Central California. Supplies remain fairly steady year round. Imports: Light to moderate production from Mexico, Chile, Spain, and a few other offshore countries bring additional volume during the summer and early fall period. These imported supplies are generally available year round and are primarily market driven. Overview: Supplies are generally steady year round. Weather patterns (heavy rains, freezing temperatures, excessive heat, and strong winds) can be a major factor as to domestic volume, especially during winter production and the spring and fall transition period.

LEMON AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ IMP

LIGHT LEMON AVAILABILITY MOD PEAK

Common Defects: Maturity, Color, Shape, Firmness, Texture, Sunburn, Scars, Oil Spots, Discoloration, Freeze Injury, Skin Breakdown, Dry Cell, Rot

SHIPPING INFO: 42-lb. 4/5-bushel cartons 38-lb. cartons (Arizona, California) 36-lb. cartons/crates (Chile, Spain) Foodservice packs: • Lemons are available in foodservice packs containing 2, 3 and 5-lb. cartons, as well as

mini-pack cartons which average up to 9 lbs.

U.S. GRADES: U.S. No. 1 U.S. export No. 1 U.S. combination U.S. No. 2

COMMON PLUs: 4033 – small 4958 – medium 4053 – large

Lemons 04.07

RECEIVING AND HANDLING: • Temperature: 45 to 48 F, 7.2 to 8.9 C • Relative humidity: 85 to 90 percent • Mist: lightly • Typical shelf life: several weeks if properly refrigerated. • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors). • Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • Susceptible to chilling injury. (Damage sometimes is not apparent until produce is

returned to a warmer temperature). • Shoppers can keep lemons at room temperature for several days. • Lemons can also store for one to five months.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for lemons: fat-free, saturated fat-free, very low sodium, cholesterol-free, low in calories, and high in vitamin C.

Lettuce, Iceberg 04.07

LETTUCE, ICEBERG RETAIL:

Merchandising: • Offer a variety of lettuces for consumers. Leaf lettuce appeals to consumers interested

in variety and color in salads. Most retailers offer a selection of lettuce types. When doing so, make sure all are clearly labeled, especially if grouped side by side.

• Lettuce is available year-round in fairly consistent supplies. Promotion: • Lettuce can help promote other salad items because it rarely is served alone and is

easy to prepare. Feature salad tie-in items such as tomatoes, cucumbers, radishes, celery and carrots or any combination thereof in ads with lettuce for a specific price. Offer salad recipes, dressings and croutons as part of the lettuce display.

• Promote lettuce leaves as deli sandwich toppers. Try a cross-merchandising promotion for bacon, lettuce and tomato sandwiches.

FOOD SERVICE: • On a salad bar, vary the shape of the lettuce to add interest to the bar. Lettuce can be

cut into chunks, rafts, wedges and shreds. • Besides the obvious use in salads, shredded lettuce makes an attractive bed for

Mexican and Oriental dishes. • To crisp lettuce before using, plunge heads in ice cold water for a few minutes.

Equivalents: One average head of lettuce will yield: shredded = 2 1/2 quarts rafts = 3 to 4 rafts chunks = 2 1/3 to 3 quarts wedges = 4 to 6 wedges torn pieces = 2 1/2 quarts

LETTUCE AVAILABILITY: Available year round

Domestic: Year round production from California shifts seasonally, beginning in the southwest desert region for winter production moving to the North as the season progresses. Arizona accounts for much/the majority of the winter production (December-March). Production will briefly transition through the San Joaquin Valley region of Central California in the spring (March) on the way to California’s coastal growing regions. Production will once again transition through the San Joaquin Valley in the fall (November) on the way to the Southwestern growing regions. Florida will contribute light volume to winter production. Many states will have local or regional lettuce supplies during the summer and fall. Imports: Available from Mexico during the winter and early spring and Canada during the summer and fall.


Overview: Iceberg lettuce is susceptible to freezes and weather related disruptions during winter production. Winds, rain, freezing temperatures and excessive heat can all affect yields and production. These events can disrupt supplies/availability for the short term as fields recover. The transition periods in the Fall (November) and Spring (March/April) will typically produce limited supplies as growers move to traditional coastal growing regions. This is due to limited transitional acreage and difficult growing conditions in these transitional areas.

ICEBERG AVAILABILITY


COL FL NM

MEX IMP

LIGHT ICEBERG AVAILABILITY MOD PEAK

Common defects: Color, Solidity, Misshape, Mechanical Damage, Growth Crack, Sunscald, Seeders, Bruising, Freeze Damage, Discoloration, Tip Burn, Mold, Mildew, Insect Damage, Russet Spotting, Decay

SHIPPING INFO: Iceberg: 50-lb. cartons, 18-, 24- and 30-count 30-lb. cartons 20-lb. cartons, 15- and 16-count

Processed iceberg: 20-lb. cartons (chopped) 30-lb. cartons (chopped or cleaned/cored) 1,000-lb. bins, bulk

Fresh-cut foodservice packs: • 20-lb. cartons, 4 5-lb. or 2 10-lb. poly bags Cored-and-trimmed foodservice packs: • 6 heads per bag, 4 bags per carton Cleaned-and-trimmed foodservice packs: • 6 heads per bag, 4 bags per carton Cleaned-and-trimmed and cleaned-and-cored foodservice packs: • 24 or 32 heads per case


U.S. GRADES: U.S. fancy U.S. No. 1 U.S. No. 2 • Greenhouse leaf lettuce is subject to the grades U.S. fancy and U.S. no. 1.

COMMON PLUs: 4631 – bibb 4632 – boston/butterhead 3098 – red boston 4076 – green leaf 4633 – hydroponic 4634 – iceberg, East 4061 – iceberg, West 4075 – red leaf

RECEIVING AND HANDLING: • Temperature: 34 to 36 F, 1.1 to 2.2 C • Relative humidity: 90 to 100 percent • Mist: lightly (do not mist wrapped heads) • Typical shelf life: 14 to 21 days; fresh-cut, 14 days • Ethylene sensitive (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene.) • Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing.) • Perforated plastic film wrapped around the heads can help maintain humidity levels. • Don’t place lettuce cartons directly in front of the cooler’s fans because that will result

in rapid dehydration.

NUTRITION: The U.S. Food and Drug Administration have approved the following nutrient content descriptors for iceberg lettuce: fat-free, saturated fat-free, very low sodium, cholesterol-free, and low in calories. The following have been approved for leaf lettuce: fat-free, saturated fat-free, low in sodium, cholesterol-free, low in calories, high in vitamin A and a good source of folate.

Lettuce, Leaf 04.07

LETTUCE, LEAF

RETAIL: Merchandising: • Offer a variety of lettuces for consumers. Leaf lettuce appeals to

consumers interested in variety and color in salads. Most retailers offer a selection of lettuce types. When doing so, make sure all are clearly labeled, especially if grouped side by side.

• Lettuce is available year-round in fairly consistent supplies. Promotion: • Lettuce can help promote other salad items because it rarely is served alone and is

easy to prepare. Feature salad tie-in items such as tomatoes, cucumbers, radishes, celery and carrots or any combination thereof in ads with lettuce for a specific price. Offer salad recipes, dressings and croutons as part of the lettuce display.

• Promote lettuce leaves as deli sandwich toppers. Try a cross-merchandising promotion for bacon, lettuce and tomato sandwiches.

FOOD SERVICE: • On a salad bar, vary the shape of the lettuce to add interest to the bar. Lettuce can be

cut into chunks, rafts, wedges and shreds. • Besides the obvious use in salads, shredded lettuce makes an attractive bed for

Mexican and Oriental dishes. • To crisp lettuce before using, plunge heads in ice cold water for a few minutes.

LEAF LETTUCE AVAILABILITY: Available year round Domestic: Year round production from California shifts seasonally, beginning in the southwest desert region for winter production moving to the North as the season progresses. Arizona accounts for much of majority of the winter production (December-March). Production will briefly transition through the San Joaquin Valley region of Central California in the spring (March) on the way to California’s coastal growing regions. Production will once again transition through the San Joaquin Valley in the fall (November) on the way to the Southwestern growing regions. Florida will contribute light volume to winter production. Many states will have local or regional lettuce supplies during the summer and fall. Imports: Available from Mexico during the winter and early spring and from Canada during the summer and fall. Overview: Leaf lettuces are susceptible to freezes and weather related disruptions during winter production. Winds, rain, freezing temperatures and excessive heat can all affect yields and production. These events can disrupt supplies/availability for the short term as fields recover. The transition periods in the Fall (November) and Spring (March/April) will typically produce limited supplies as growers move to traditional coastal growing regions. This is due to limited transitional acreage and difficult growing conditions in these transitional areas.

Lettuce, Leaf 04.07

LEAF LETTUCE AVAILABILITY


COL FL NM

MEX IMP

LIGHT LEAF LETTUCE AVAILABILITY MOD PEAK

Common defects: Size, Color, Solidity (girth), Misshape, Mechanical damage, Seeders, Freeze injury, Discoloration, Fringe burn, Tip burn, Mold, Mildew, Insect injury, Russet spotting, Decay

SHIPPING INFO: Boston: 22-lb. 1 1/9-bushel crates 20-lb. cartons/crates, 24-count 10-lb. flat cartons/crates 5-lb. baskets/cartons, 12-quart

Bibb: 10-lb. flat cartons/crates 5-lb. baskets/cartons, 12 quart 5-lb. baskets, greenhouse

Loose Leaf: (red leaf and green leaf): 25-lb. cartons/crates 20-lb. 4/5-bushel crates 14-lb. 1 1/9-bushel crates 10-lb. baskets/cartons, 24 quart 3-lb. cartons

2-lb. cartons Leaf lettuces, such as butterhead: 6-, 12- and 24-count cartons, naked or polyliner, and 4 by 6 leaf pack. Chopped product is about 1 1/2 by 1 1/2 inches. Shredded includes 1/8-wide by 2 to 3 inches long, and 1/4-, 3/8- or 1/2-inch wide by 1 1/2 to 2 1/4 inches long. Operators can also order lettuce prepared in a salad mix with other vegetables, including carrots, red cabbage and romaine lettuce.

U.S. GRADES: U.S. fancy U.S. No. 1 U.S. No. 2 • Greenhouse leaf lettuce is subject to the grades U.S. fancy and U.S. no. 1.

Lettuce, Leaf 04.07

COMMON PLUs: 4631 – bibb 4632 – boston/butterhead 3098 – red boston 4076 – green leaf 4633 – hydroponic 4634 – iceberg, East 4061 – iceberg, West 4075 – red leaf

RECEIVING AND HANDLING: • Temperature: 34 to 36 F, 1.1 to 2.2 C • Relative humidity: 90 to 100 percent • Mist: lightly (do not mist wrapped heads). • Typical shelf life: 14 to 21 days; fresh-cut, 14 days • Ethylene sensitive (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Highly sensitive to freezing injury (Likely to suffer injury by one light freezing). • Perforated plastic film wrapped around the heads can help maintain humidity levels. • Don’t place lettuce cartons directly in front of the cooler’s fans because that will result

in rapid dehydration.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for iceberg lettuce: fat-free, saturated fat-free, very low sodium, cholesterol-free, and low in calories. The following have been approved for leaf lettuce: fat-free, saturated fat-free, low in sodium, cholesterol-free, low in calories, high in vitamin A and a good source of folate.

Lettuce, Romaine 04.07

LETTUCE, ROMAINE RETAIL:

Merchandising: • This lettuce is a popular addition to a salad because of its tender, sweet taste and

should be stocked plentifully on salad bars. • Educate consumers that there’s more than one variety of romaine such as, self-closing

and loose closing. Self-closing romaine leaves curve inward at the tips to form well-blanched closed heads. Loose closing includes varieties that do not form closed heads, with leaves that appear coarse but are actually tender, sweet and less bitter than other varieties

• Romaine hearts are also available, where the outer leaves are discarded so that only the inner, tender leaves remain.

• Supplies are available year-round in fairly consistent qualities. Placement: • Keep displays cool and rotate frequently to maintain the best conditions, removing

unattractive aged product from the shelves. Use this time as an opportunity to check for damaged product.

Promotion: • Romaine can be offered as part of a multiple-price setup, where shoppers are offered a

choice of roughly three salad ingredients for one price. This also works to cross-merchandise romaine with other varieties of lettuce.

• Romaine can also be cross-merchandised with other salad ingredients such as cucumbers, tomatoes, iceberg lettuce, carrots, green onions, croutons and salad dressings.

FOOD SERVICE: • Use individual leaves of romaine to line salads or on deli sandwiches. To crisp

romaine, plunge the leaves in ice water for a few minutes just before serving. LEAF LETTUCE AVAILABILITY: Available year round

Domestic: Year round production from California shifts seasonally, beginning in the southwest desert region for winter production moving to the North as the season progresses. Arizona accounts for a majority of the winter production (December-March). Production will briefly transition through the San Joaquin Valley region of Central California in the spring (March) on the way to California’s coastal growing regions. Production will once again transition through the San Joaquin Valley in the fall (November) on the way to the Southwestern growing regions. Florida will contribute light volume to winter production. Many states will have local or regional romaine lettuce supplies during the summer and fall. Imports: Available from Mexico during the winter and early spring and Canada during the summer and fall.


Overview: Romaine lettuces are susceptible to freezes and weather related disruptions during winter production. Winds, rain, freezing temperatures and excessive heat can all affect yields and production. These events can disrupt supplies/availability for the short term as fields recover. The transition periods in the Fall (November) and Spring (March/April) will typically produce limited supplies as growers move to traditional coastal growing regions. This is due to limited transitional acreage and difficult growing conditions in these transitional areas.

ROMAINE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ

COL FL NM

MEX IMP

LIGHT ROMAINE AVAILABILITY MOD PEAK

Common defects: Size, Color, Solidity (girth), Misshape, Mechanical Damage, Seeders, Freeze Injury, Discoloration, Fringe Burn, Tip Burn, Mold, Mildew, Insect Injury, Russet Spotting, Decay.

SHIPPING INFO: 40-lb. 2⁄3 cartons/crate, 24-count (West) 40-lb. cartons 28-lb. 1 3-bushel cartons 22-lb. 11⁄9-bushel cartons/crates 22-lb. cartons, 24-count (East) 18-lb. cartons, 12-count RPC -- 6425, 6426, 6428, 64 Foodservice packs: 48-count jumbo hearts 48-count petite hearts Chopped: Cartons, 4-5-lb. bags Cartons, 4-3-lb. bags 2- and 4-dozen loose: 4-dozen loose Consumer packs: Romaine hearts 18-bag carton, 2 heads per bag 12-bag carton, 3 heads per bag, 48-count


8-bag carton, 6 heads per bag (club stores) 4 dozen, loose


COMMON PLUs:

4640 – regular/cos 3097 – red romaine

RECEIVING AND HANDLING: • Temperature: 32 F (0 C) (Romaine will freeze if placed directly on ice or subjected to

temperatures below this. If using ice in a display, place it on the sides and not on the product.)

• Relative humidity: 95% • Mist: lightly • Typical shelf life: 14 to 21 days • Romaine does not maintain top quality when stored for extended periods.

NUTRITION:

The U.S. Food and Drug Administration have approved the following nutrient content descriptors for romaine: low-fat, saturated fat-free, sodium-free, cholesterol-free, low in calories, high in vitamin A and a good source of folate.

Limes 04.07

LIMES

RETAIL: Merchandising: • Use of limes in drinks is common but to stimulate sales,

post signs suggesting other uses, such as lime pie or flavoring for flans.

• Limes, much like lemons, are hardy enough to permit mass displays in bulk, film bags, tubes or over-wrapped trays. Offering limes of similar size helps prevent fruit being picked over.

Placement: • Limes can be positioned with citrus or next to avocados and tomatoes along with

guacamole mixes. Displaying limes with lemons, avocados, tomatoes or green peppers helps show them off.

• Display limes in the liquor/beverage department where they are viewed in a buying area that traditionally rings up large sales. Try cross-merchandising limes with fish in the seafood department.

Promotion: • Price limes in multiples to move them faster. Selling limes at a four for x-amount-price

will increase sales over per-pound pricing.

FOOD SERVICE: • Limes add flavor to marinades, salad dressings and drinks. Limes are also an attractive

garnish. Lime boats can be used to serve dressing, sauces or jelly. • To get the most juice from limes, keep at room temperature for one hour before

squeezing. • Substitute limes for salt and butter in health-conscious recipes.

Equivalents: 1 medium lime = about 1/4 cup juice

LIME AVAILABILITY: Available year round

Domestic: Light domestic production is available from California and Florida. These supplies generally remain in local markets due to light volume and the competitive import market. Imports: Year round production from southeastern Mexico provides the majority of supplies. Off shore volume from Venezuela, Bahamas, and Central America provide light additional volume throughout the year. Overview: Mexico is the primary source for limes in the United States. Supplies remain fairly steady year round. Tropical weather patterns (Hurricanes) can cause seasonal disruptions in supply if the impact zone is near the major growing regions.

Limes 04.07

LIME AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL

MEX IMP

LIGHT LIME AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Scarring, Sunburn, Firmness, Discoloration, Scale, Scab, Skin Breakdown, Mold, Rot

SHIPPING INFO: 40-lb. cartons (California, Mexico) 38-lb. cartons, bruce box (Florida) 10-lb. cartons, pony box

2-lb. mesh bag True count box (Mexico) RPC 6416, 6419, 6420, 6423

Foodservice packs: • 10- and 38-lb. cartons • 5- and 20-lb. packs • 3-lb. bags

U.S. GRADES: U.S. No. 1 U.S. Combination U.S. No. 2

COMMON PLUs: 4048 – regular 4305 – key

RECEIVING AND HANDLING: • Temperature: 55 F (12.8 C) • Relative humidity: 85-90% • Mist: yes • Typical shelf life: 14 to 28 days • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Limes produce odors that will be absorbed by meat, eggs and dairy products).

• Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature. • Extended storage at temperatures below 50 F causes brown pitting. • Keep product out of sunlight, which causes limes to turn yellow and deteriorate.

However, subjecting limes to strong sunlight often will cause the juice content to rise. • Keep cartons off the floor to prevent dampening. • Store in a well-ventilated area. • If it is necessary to hold limes overnight or over weekends, keep them refrigerated.

Avoid putting limes in contact with ice, which can cause over chilling.

Limes 04.07

NUTRITION: The U.S. Food and Drug Administration have approved the following nutrient content descriptors for limes: fat-free, saturated fat-free, sodium-free, cholesterol-free, low-calorie, a good source of fiber and high in vitamin C.

Mangoes 04.07

MANGOES

RETAIL: Merchandising: • Studies show consumer sales increase when fruit is presented with full color. Mangoes

have traditionally been used at several stages of growth development. • Display signs showing consumers different ways to cut mangoes. Cut along each side

of the pit, leaving a center rim of skin around the pit’s length, and providing two cutaway sections. It then is possible to remove the fruit from the skin using either a knife or a spoon. The center strip of flesh and skin can be cut away from the seed with a knife.

• Mangoes are generally available year-round. Placement: • Fruit can be displayed with other tropical fruits such as pineapple, papayas, bananas

and kiwifruit, or with specialties or stone fruit. • Display with other fruits popular with Hispanic patrons. Promotion: • Cross-merchandise mangoes with other fruit for a fruit salad. Mangoes can also be

frozen, cooked or made into jelly or jam. Eastern and Asian cultures use the green immature fruit in chutney, relishes and pickles.

FOOD SERVICE: • Use mangoes in mixed fruit salads, ice cream and as exotic additions to meat dishes,

stir-fry and omelets. Mango slices mix well with oranges, grapefruit and papaya. Make mango muffins or mousse.

• Mature mangoes have a flavor similar to a mixture of peaches and pineapples with a light citrus undertone. Ripe mangoes may be substituted for peaches in recipes. Equivalents:

1-lb. mango = 3/4 cup sliced fruit

MANGO AVAILABILITY: Available year round Domestic: Domestic production derives primarily from Florida during the spring and summer months. Imports: Light production available from Mexico as well as Central and South America, basically year round. Regional weather events (Hurricanes, torrential rains, etc.) impacting the growing regions can significantly reduce supplies for the short term. Overview: Light year round production remains fairly steady. Tropical weather patterns can cause seasonal disruptions in supplies, however with numerous growing regions adding to the supply chain these disruptions are typically short in duration.

Mangoes 04.07

MANGO AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

FL MEX IMP

LIGHT MANGO AVAILABILITY MOD

Common Defects: Size, Shape, Color, Maturity, Bruise, Discoloration, Scarring, Sunburn, Mildew, Rot

SHIPPING INFO: 35-lb. cartons, bruce box (Florida) 14-lb. flats/cartons, 1-layer 10-lb. cartons/lugs (imports) RPC 6409, 6411

U.S. GRADES: Unclassified, no grade given.

COMMION PLUs: 4311 – green (keitt and kent) 4051 – red (tommy atkins and haden), small 4959 – red, large 4312 – yellow 3364 – R2E2

RECEIVING AND HANDLING: • Temperature: 55 F (12.8 C) • Relative humidity: 85-90% • Mist: no • Typical shelf life: 7 to 14 days • Ethylene producer (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene.) • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature.) • Pinhead-size black spotting is not a defect but is a characteristic of some varieties such

as the haden.

Melons 04.07

MELONS

RETAIL: Merchandising: • Avoid piling displays too high. Pressure on lower layers can bruise or crack product. • Try grouping cantaloupe with other types of melons such as honeydew, casaba,

crenshaw, santa claus and juan canary. Alternate colors to attract attention. • Sampling melons with fruit dips can add profits to melon sales. • Cantaloupe differs from other muskmelons in shape and size. Some have flesh of a

different color, including those with net less rinds, such as casabas and honeydew. • Protect cantaloupe from drying, which can cause lumpiness. • Cross-merchandise with bagged salads and vinaigrette or poppy-seed dressing. Value-added: • Take advantage of its orange flesh by placing over wrapped jagged melon halves

toward the front of a display. • To make melon halves even more appealing, scrape out seeds and nestle some

strawberries, grapes, kiwifruit and other fruits in the center before over wrapping.

FOOD SERVICE: • Because cantaloupe is easy to cut, it can be used as an appetizer, in salads, as a

breakfast plate garnish and in compotes and desserts.

MELON AVAILABILITY: Available year round. Domestic: Production is derived mainly from Arizona, California and Texas beginning in the early spring. Arizona production begins in March followed closely by supplies from Texas and the southwest desert regions of Southern California for spring production. Harvests then move to the “Westside” growing region of Central California for summer and fall production. Numerous other states will have local or regional supplies during the summer and fall period. Imports: Available from Mexico during the late fall, winter and early spring. Off shore production from Honduras, Panama, Costa Rica, Guatemala, and the Dominican Republic provide added volume during this same period (November-April). Overview: Supplies remain fairly steady year round. Seasonal fluctuations during transition periods between domestic and imported production (October-November, February-March) will typically produce light supplies. Off shore production can be influenced by weather events (heavy rains) in these growing regions as well as port disruptions due to terror threats, inspections and other events. Excessive heat, untimely rains and strong winds can also affect supplies from California during summer production. The summer months of June through September will generally provide best volume and quality.

Melons 04.07

MELON AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ TX

Other MEX IMP

LIGHT MELON AVAILABILITY MOD PEAK

Common Defects: Maturity, Netting (Cants), Shape, Internal Quality, Slip, Scars, Sunburn, Sunken Areas, Mold, Bruise, Color, Firmness, Ground Spot, Loose Cavity, Rot

SHIPPING INFO: 1,000-lb. bins 80-lb. jumbo crates 60-lb. 1 ½-bushel cartons/crates 54-lb. 2⁄3 cartons/crates 45- to 50-lb. one-half wirebound crates 40-lb. one-half cartons/crates 40-lb. 11⁄9-bushel cartons/crates 40-lb. bushel baskets Foodservice packs: • 18 to 21 lb. single-layer packs

U.S. GRADES: U.S. fancy U.S. No. 1 U.S. commercial U.S. No. 2

COMMONG PLUs: 4318 – small cantaloupe/muskmelon, East 4049 – small cantaloupe, West 4319 – large cantaloupe/muskmelon, East 4050 – large cantaloupe, West

RECEIVING AND HANDLING: • Temperature: 36 to 41 F, 2.2 to 5 C • Relative humidity: 90-95% • Mist: no • Typical shelf life: 10 to 14 days • Ethylene producer. Do not store or transport with ethylene-sensitive produce. • Susceptible to chilling injury. Damage sometimes is not apparent until the produce is

returned to a warmer temperature. • If stem end is rough with portions of the stem remaining, the melon was harvested

prematurely. • Because cantaloupe is shipped in a firm state to avoid damage, it usually needs a few

days at room temperature to soften and become juicier.

Melons 04.07

Fresh-cut: • To prevent bacteria on the melon netting from passing through to the flesh when

cutting, follow these U.S. Food and Drug Administration rules: o Wash melons with potable water. o Clean and sanitize the cutting area and utensil. o Hold cut product at 45 F, 7.2 C, or lower. o If product cannot be held at that temperature, throw it away after four

hours. Use a marking system so employees can follow the four-hour shelf-life system.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cantaloupe: fat-free, saturated fat-free, very low-sodium, cholesterol-free, high in vitamin A, high in vitamin C and a good source of folate.

Mushrooms 04.07

MUSHROOMS

RETAIL: Merchandising: • To meet most consumer needs, offer bulk and packaged mushrooms, as well as

prepackaged whole or sliced product. Provide small paper bags for shoppers to use to store mushrooms at home.

• Carry varying sizes. Small mushrooms are 3⁄4 to 11⁄4 inches, medium mushrooms are 11⁄4 to 13⁄4 inches, large mushrooms are 13⁄4 to 23⁄4 inches and jumbo are 3 inches and larger.

• Large mushrooms are excellent for stuffing, while smaller ones are good in salads and other dishes. Mushrooms also are a popular item used in stir-fries and vegetable tempura. Rotate stock on a first-in, first-out basis.

• Place bulk product away from items frequently misted. Do not stack other produce items on top of mushrooms as they bruise easily.

• Research shows that the quality of mushrooms on display influences whether consumers will buy mushrooms. Good quality increases sales.

• Pre-cleaned, ready-to-use mushrooms are available nationwide. They offer consumers a time-saving option and greater convenience.

Placement: • Research indicates that sales can increase as much as 15-40% by grouping all

varieties together, providing at least four feet of linear display space and positioning them next to salad items and cooking vegetables.

Promotion: • Create an Italian-themed display with mushrooms, prepared pasta sauces, pasta, olive

oil, bell peppers and sun-dried tomatoes. Cross-merchandise pizza crusts near a display with mushrooms, tomatoes, onions and other potential pizza toppings.

• Cross-merchandise mushrooms with lettuce, carrots, celery, radishes, salad dressings, croutons and other potential salad toppers for a summer salad display. Also, offer recipe cards showing consumers how to turn mushrooms into flavorful hors d’ouevres and suggest mushrooms as an alternative to meat for creating vegetable dishes.

• Promote the gourmet touch that mushrooms can bring to the simplest fare. Offer samplings of stuffed, baked or stir-fry mushrooms. Let consumers know that because of supply and demand limitations, specialty mushrooms cost more than mainstream mushrooms such as agaricus bisporus, commonly known as white or button mushrooms.

• Promote mushrooms during Lent as a meat alternative by using a secondary display in the meat department.

• Offer demonstrations. Because a few mushroom varieties have to be cooked before they’re eaten, demonstrations should focus on quick, easy cooking methods.

FOOD SERVICE: • There is no waste to mushrooms because both caps and stems are edible. Remove

only the amount to be used from the cooler. Prepare only as much as you will use in one day.

Mushrooms 04.07

• Mushrooms with open veils have richer flavor and are good sauteed and in sauces. Select mushrooms with smooth, firm caps to use in salads. Small and medium mushrooms are usually included in salads and sautéed dishes. Larger mushrooms can be served stuffed, broiled or in soups and stews. White mushrooms are good served raw on a vegetable tray or sautéed and used to top meat and poultry. Equivalents: 1-lb. whole = about 6 cups sliced 1-lb. whole = about 3 3/4 cups chopped 1-lb. sliced/cooked = about 2 3/4 cups 1-lb. chopped/cooked = about 2 cups

MUSHROOM AVAILABILITY: Available year round

Domestic: Production fairly stable year round. Imports: Available from Canada year round. Overview: Grown in controlled atmosphere (indoors) supplies remain fairly stable year round. Disruptions in the power grid (power outages, rolling blackouts, etc.) can cause temporary supply fluctuations in these rare occurrences.

MUSHROOM AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA FL PA

CAN LIGHT MUSHROOM AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Trim, Cleanness, Color, Freshness, Open Veils/Gills, Discoloration, Rot

SHIPPING INFO: 12-lb. cartons, 12-1-lb. trays 10-lb. cartons 8-lb. cartons, 16-8-oz. or 8-1-lb. trays 6-lb. cartons, 12-8-oz. trays 5-lb. cartons 3-lb. 4-quart baskets RPC 6411, 6413, 6416, 6419, 6420 Consumer packs: whole: 4-, 7-, 8-, 10- and 12-oz. packages 1-, 2- and 2.5-lb. packages (The 8-oz. package is generally the most popular.)

Consumer packs: sliced: 4-, 6-, 8-, 9-, 12- and 20-oz. packages 1- and 1.5-, 5- and 10-lb. package

Mushrooms 04.07

Value-added packs: • The industry has developed flash-blanched mushrooms. Unlike canned mushrooms,

these are quickly cooked and cooled to help retain texture and taste.


COMMON PLUs: 4645 – small 4085 – large 4646 – black forest 4647 – chanterelle 4648 – crimini/brown 3103 – enoki 3102 – morel 4649 – oyster 4650 – portabella 4651 – shiitake 4652 – wood ear

RECEIVING AND HANDLING: • Temperature: most varieties, 34 (1.1 C); shiitake, enoki 34 to 36 F (1.1 to 2.8 C); oyster

36 to 38 F (2.8 to 3.3 C); fresh-cut 34 to 36 F (1.1 to 2.8 C). • Relative humidity: 85-90% • Mist: no • Typical shelf life: most varieties 5 to 7 days; shiitake/enoki, up to 14 days; portabella,

10 to 14 days; fresh-cut 4 to 6 days • Odor-sensitive (Do not store or transport odor-sensitive items with commodities that

produce odors. Mushrooms will absorb odors produced by green onions). • Because of a high respiration rate, agaricus bisporus requires plenty of air. Mushrooms

are sensitive to water. If wet, they will develop wrinkles or brown spots or deteriorate prematurely.

• Store in original containers. Do not store in non-porous plastic bags as they will accelerate mushroom deterioration.

• Do not store mushrooms on wet storeroom floors, but rather on a pallet or shelf. • Open veils are not a sign of poor quality, but the shelf life will be shorter.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for mushrooms: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, high in riboflavin, a good source of niacin, a good source of copper and a good source of pantothenate.

Nectarines 04.07

NECTARINES

RETAIL: • Most nectarines on display will be firm and take two to three

days to ripen, so use signs to tell consumers to ripen fruit in a paper bag. Another way to use signs in selling nectarines is to place them above the ripe displays to inform customers about the nectarine’s origin and expected taste. A ripe fruit’s aroma is an important selling tool and helps prepare consumers for the season.

• Encourage shoppers to buy ripe nectarines for immediate consumption and unripened ones for later use. Put ripe, ready-to-eat fruit at the front of the produce department. Also display un-ripened peaches, plums and nectarines deeper in the department, surrounded by ripening bags. This promotes two sales to one customer, with fruit for both today and tomorrow.

Placement: • Display no more than two layers deep. Bulk displays are best, especially during peak

season. Promotion: • Provide consumers with recipes and usage information. Most nectarines can be

cooked. Stewing or poaching are the simplest methods, but baking and grilling are also used. Also advise consumers that nectarines will have a better flavor if they’re not ice cold. Fruit should be removed from the refrigerator 10 to 15 minutes before serving.

FOOD SERVICE: • Nectarines can be added to pastry and bread recipes, main-course meat, poultry and

fish dishes, grain dishes, salads and desserts. They can also be used in blended drinks. Top waffles with nectarine slices covered in a strawberry glaze.

NECTARINE AVAILABILITY: Available seasonally with domestic production from

April-October and imports available December-February. Domestic: Production from California begins in April with supplies typically into October. Washington State adds light volume during the summer months. Domestic supplies are susceptible to spring weather patterns in these growing regions. Regional/local supplies are also available during the summer months in very limited volume. Imports: Light offshore volume derived mainly from Chile becomes available in late December with supplies generally available into March. Overview: Domestic harvests peak production period is in the summer months which usually provide ample supplies during this time frame.

Nectarines 04.07

NECTARINE AVAILAIBILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA WA IMP

LIGHT NECTARINE AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Blush, Firmness, Cracks, Limb rub, Bruise, Insect injury, Discoloration, Hail injury, Russeting, Mold, Rot

SHIPPING INFO: 5-lb. cartons, loose 25-lb. cartons or 1⁄2-bushel cartons, loose 22-lb. cartons/lugs, 2-layer tray pack 18-lb. cartons/lugs, 2-layer tray-pack (Chile) 9-lb. cartons, 1 layer RPC 6416 Consumer packs: • Small-sized nectarines packed in bags, commonly 2 lbs. net weight, offer a good

opportunity to display two sizes in-store. Principal sizes range from the larger 50 size to the smaller 84 size.

U.S. GRADES:

U.S. Fancy U.S. Extra No. 1 U.S. No. 1 U.S. No. 2

COMMON PLUs: 4035 – small 4036 – large 4377 – tree-ripened, small 4378 – tree-ripened, large 4188 – white-flesh, small 3035 – white-flesh, large 3369 – red-flesh

RECEIVING AND HANDLING: • Temperature: 31 to 32 F (-0.6 to 0 C) • Relative humidity: 90-95% • Mist: no • Typical shelf life: 14 to 21 days • Holding nectarines at room temperature for two to three days will usually be enough to

complete the ripening process. Ripening at 65 F (18.3 C) is optimum, but a range of 51 to 77 F (10.5 to 25 C) is safe.

• Nectarines are susceptible to dehydration and should always be stored and displayed away from drafts.

• Russeting or staining of the skin may affect appearance but not detract from the internal quality.

Nectarines 04.07

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for nectarines: low-fat, saturated fat-free, sodium-free, cholesterol-free, and a good source of vitamin C.

Onions, Bulb 04.07

ONIONS, BULB

RETAIL: Merchandising: • Incorporate signs into displays advising consumers of

flavor characteristics and uses of each variety as well as nutrition information and selection tips.

• Graphic boxes for shipping and displaying help merchandisers with overflow displays. • U.S. supplies are available year-round, with specialized varieties available on a

seasonal basis. Market volume generally falls into two categories, spring/early-summer fresh and late summer/fall storage.

• Spring/early-summer fresh onions are yellow, white and red with varied shapes, such as flat, top-shaped, and round, and are often used raw.

• Late summer/fall storage onions are available in yellow, white and red and are round, with flavor ranging from moderate to strong and noted for storing and exporting.

• Additionally, sweet onion varieties have increased in popularity in recent years because of their milder flavor and higher sugar content.

Placement: • Keep displays together rather than scattered throughout the department, allowing

consumers to select more than one variety and size. Size does not determine quality. Promotion: • Selection is based on intended use. Larger onions are easier to slice while smaller

ones are convenient for pickling. Inform consumers that mild-flavored onions are best in salads and on hamburgers, and red onions are popular in salads. For the most part, many consumers are unaware of which varieties are mild or strong.

FOOD SERVICE: • Onions add flavor to almost any entrée. Onions can be braised, boiled, steamed,

baked, scalloped, fried, grilled, stuffed, roasted, sautéed, used in stir-fry or eaten raw. Deep-fried onion blooms or flowers are popular at many restaurants.

• Prepare onions as close to cooking time as possible since their flavor deteriorates and aroma intensifies over time.

• To prevent tearing, refrigerate onions for 30 minutes before preparations, or when cutting, trim off the top and peel the outer layers while leaving the root end whole, as the root end contains the majority of sulfuric compounds that cause eyes to tear.

• To make the skin easier to remove, peel the onion under warm running water. • To bring out a sweeter flavor for raw eating, place an onion in the refrigerator and chill

for one hour before serving, or peel and cut into slices and place in a bowl of ice water for 30 minutes and then drain.

Onions, Bulb 04.07

ONION AVAILABILITY: Available year round Domestic: Supplies remain generally stable year round. Fall and winter storage onions are grown primarily in Oregon, Washington and Idaho. Onions are harvested in September and October and held in CA storage for over-winter production. Spring and summer fresh onions are derived from numerous growing regions. Production begins in the southwest (Mexico/Texas) in early March shifting seasonally toward the northwest through New Mexico and California finishing up in August. Imports: Available year round in light supply from Mexico and Canada. Off shore production from Peru, Chile and Spain account for the majority of imported volume. Overview: Supplies derive from seven major growing regions shifting seasonally beginning in the southwest finishing in the northwest. The storage season typically runs form September through March. The weather is extremely important to onion sizing and growth. Even short term periods of rain and cold temperatures can disrupt the growth process, thus limiting availability of larger sized onions. Moreover, not all growing regions have growing conditions favorable to the development of larger sized onions.

BULB ONION AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECID OR WA CA TX NM AZ CO UT NY GA

CAN MEX IMP

LIGHT BULB ONION AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Cleanness, Color, Cracks, Sunburn, Bruising, Discoloration, Double center, Mold, Rot, Decay

Onions, Bulb 04.07

SHIPPING INFO: 50-lb. cartons/sacks/crates 50-lb. master containers, 10-5-lb. bags 48-lb. master containers,16-3-lb. bags/sacks or 24-2-lb. sacks 32-lb. master containers, 16-2-lb. sacks 25-lb. sacks (red, boilers) 25-lb. cartons/bags 24-lb. master containers, 12-2-lb. sacks 10-lb. sacks/cartons/bags

5-lb. bags/cartons RPC – 6411, 6416 45-lb. master containers, 15-3-lb. bags/sacks 40-lb. master containers, 20-2-lb. bags/sacks 40-lb. cartons 36-lb. master containers, 12-3-lb. bags/sacks

Foodservice packs: • Master containers, from 134 to 10 lb. bags.

U.S. GRADES: Bermuda-Granex-Grano types U.S. No. 1 U.S. Combination U.S. No. 2 Other onions (besides Bermuda-Granex-Grano and Creole types): U.S. No. 1 U.S. Export No. 1 U.S. Commercial U.S. No. 1 boilers U.S. No. 1 picklers U.S. No. 2

COMMON PLUs: 4659 – bulb 4082 – red 4663 – white 4665 – small yellow/brown (23⁄4 size and smaller) 4093 – large yellow/brown (3 size and larger) 4159 – Vidalia 4161 – Texas 1015s 4163 – Walla Walla 4164 – Maui 4165 – California sweet 4166 – other sweet

Onions, Bulb 04.07

RECEIVING AND HANDLING: • Temperature: 40 to 60 F (4.4 to 15.6 C) • Relative humidity: 65-70% • Mist: no • Typical shelf life: 30 to 180 days • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Onions produce odors that will be absorbed by apples, celery and pears).

• Odor-sensitive (Onions will absorb odors produced by apples and pears). Moderately sensitive to freezing injury (able to recover from one or two light freezings).

• For the short time onions are held at retail, they are usually not refrigerated. They need a dry atmosphere and too much humidity induces decay. Onions draw moisture from vegetables they are stored with, which may also cause decay.

• Stack onions to provide good air circulation. If in bags, stack in a crisscross manner leaving air space across the middle. Cartons should be stacked.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for bulb onions: fat-free, saturated fat-free, sodium-free (must state that bulb onions contain less than 5 mg sodium per 85 g bulb onion), cholesterol-free, low in calories, and a good source of vitamin C.

Onions, Green 04.07

ONIONS, GREEN RETAIL:

Merchandising: • Green onions, also called scallions, are a popular addition to

salads. Supplies are available year-round, with domestic supplies peaking somewhat in May through July, with slightly smaller amounts in January and February.

• Educate consumers about the different types of green onions. For commercial purposes, white varieties are used, including short-day types such as Crystal Wax and Eclipse and long-day types, such as White Sweet Spanish, Southport, White Globe and White Portugal.

Placement: • Green onions should be sprinkled frequently to prevent the green tops from curling. Promotion: • Green onions can easily be incorporated into a display featuring all types of salad

ingredients. FOOD SERVICE: • Raw green onions match well with meats, cheese or fish. They can also be chopped

and mixed with cottage cheese or boiled and served like asparagus. Green onions are extremely popular in Chinese dishes.

GREEN ONION AVAILABILITY: Available year round Domestic: Available year round from California, peak production occurs in the spring and summer with light volume available during the late fall and winter. Numerous other states provide regional or seasonal volume from late spring to early fall. Imports: Available from Mexico year round peak production occurs during the fall and winter time frame with moderate volume available the rest of the year. Overview: Production is fairly steady year round with Mexico providing the bulk of supplies. Seasonal weather disruptions (heat, rains, freezes etc) can impact supplies.

GREEN ONION AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA

Other MEX

LIGHT GREEN ONION AVAILABILITY MOD PEAK

Onions, Green 04.07

Common Defects: Size, Shape, Cleanness, Slips, Yellowing, Discolored greens, Insect injury (thrips), Give (softness), Mold, Rot, Decay

SHIPPING INFO: 30-lb. cartons, loose 28-lb. cartons, bunches bulb-type 20-lb. cartons/crates, bunched 24-count, bulb-type 13-lb. cartons, bunched 48-count 11-lb. cartons, bunched 36-count

4-2-lb. bags, iceless 15-1-lb. bags, iceless 8-1-lb. bags, iceless 16-3-bunch bags, iceless 4-12-bunch bags, iceless 2-24 bunch bags, iceless RPC -- 6411, 6413, 6416, 6419, 642

Foodservice packs, whole or sliced: • 6-, 12- and 48-count boxes • 4-1-dozen bags • 4-2-lb. bags, cleaned and trimmed (Trimmed product without bulb or ice is also

available).


COMMON PLUs: 4068 – green (scallions)

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 95-100% • Mist: lightly • Typical shelf life: 7 to 10 days • Odor-producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Green onions produce odors that will be absorbed by corn, figs, grapes, mushrooms and rhubarb.)

• Green onions are highly perishable. • Necks should be medium-sized and well-blanched for 2 to 3 inches above the root.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for green onions: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories and high in vitamin C.

Oranges 04.07

ORANGES

RETAIL: Merchandising: • Oranges may be hand-stacked in similar sizes or

gently dumped into bins for fairly massive displays. • Displays that incorporate a variety of in-season citrus

items are workable and eye appealing. Use bulk and bagged product to increase impulse sales.

• Orange supplies peak December through May with some product available year-round. Florida and Texas peak November through May with a lull from August through September. California and Arizona peak December through May.

• The Valencia variety has a few seeds, and navel oranges do not have seeds. Both varieties are available year-round. Hamlin oranges are nearly seedless and available from October to June and pineapple oranges are seeded and available from December to March.

• Fresh-cut orange products can bring higher ring-ups. Freshly peeled citrus has a shelf life of up to 16 days from peeling date if maintained at 34 to 36 F (1.1 to 2.2 C). Note that navel oranges tend to become bitter when cut and exposed to air for any length of time.

• Fresh-squeezed orange juice is also a refreshing treat for shoppers. If refrigerated, it will stay fresh-tasting for at least 24 hours, although it will need to be discarded after 36 hours and juice older than 48 hours should never be used. Always cover stored juice to prevent it from picking up flavors from other items in the refrigerator.

• Use signs to explain the ripening process to customers. Oranges ripen on the tree and are not picked until fully ripe, regardless of color. Before they are fully ripe, Valencia’s turn golden. As they continue to ripen on the tree, they begin to turn green again. The warm temperatures cause chlorophyll to return to the peel. Re-greened summer Valencia oranges are fully ripe and flavor, juiciness and maturity are not affected. Cut one in half to display the interior to consumers.

Placement: • Most orange purchases are traditionally impulse sales. Thus, displays should catch the

eye of the consumer. Keep displays neat, clean and attractive, and make sure all product is top-quality. Check displays to ensure no damaged or poor-quality product is present.

• Display oranges on end aisles or in a waterfall cascade to increase sales. Promotion: • Because some consumers think peeling an orange takes too much time, demonstrate

how easy it is to cut an orange for snacking. Halve an orange and cut three or four wedges from each half. Display fruit-cutting tools like graters, peelers and zesters nearby.

• Display oranges halved with the butt end up and the other down so shoppers can see the interior. A tinge of green is normal for ripe oranges during the warm weather. A cut orange will reassure consumers the fruit is ripe.

• Fresh fruit baskets are good gift suggestions for any holiday.

Oranges 04.07

FOOD SERVICE: • Oranges are a natural ingredient for fruit salads and in drinks, but they are used in

everything from appetizers to desserts. • When brushed on meat, fish or poultry, orange juice enhances the flavor. • Orange shells and baskets make attractive garnishes and are good containers for dips

and dressings. Equivalents: One medium = about 1⁄4 cup juice One medium = about 4⁄5 cup bite-size pieces One medium = about 10 to 11 sections One medium = 4 teaspoons grated peel

ORANGE AVAILABILITY: Available year round.

Domestic: Year round domestic production is derived mainly from California, with Arizona and Texas providing moderate seasonal volume. Production from Florida supplies the juice market, with approximately 10% of these harvests going to fresh market. Imports: Light volume from Mexico is available during the winter and spring time frame however market conditions and quality generally keep these supplies in the Mexican market. Off shore production from Australia provide added volume during the summer months when domestic supplies are at a low point. Imports from the South Africa, Dominican Republic, Jamaica and Israel are also available seasonally. Overview: Domestic supplies remain fairly steady year round peaking during the spring and early summer months. Adverse growing conditions (excessive heat, freezes, rains and winds) during the critical bloom stage can negatively affect yields during harvests. The numerous growing regions help combat regional weather disruptions minimizing their effect.

ORANGE AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL TX AZ

MEX IMP

LIGHT ORANGE AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Texture, Creasing, Discoloration, Scarring, Oil Spots, Firmness, Skin Breakdown, Mold, Rot.

Oranges 04.07

SHIPPING INFO:

50-lb. cartons, 5 10-lb. film bags 48-lb. cartons, 6 8-lb. film bags 48-lb. 11⁄5-bushel crates (Israel) 43-lb. 14⁄5 bushel cartons/crates 40-lb. 7⁄10-bushel cartons (Texas)

40-lb. cartons, 8-5-lb. film bags 38-lb. cartons (Arizona, California) 4-10-lb. bags 5-8-lb. bags 10-4-lb. bags RPC - 6419, 6420, 6423, 6425, 6426

Consumer packs: 4-, 5-, 8-, 10- and 18-lb. bags 12-lb. 1⁄3 cartons 20-lb. 1⁄2 cartons Fresh-cut: • Some shippers offer peeled oranges for foodservice and retail.

Foodservice packs: • Oranges count high among fruits most used by foodservice. Operators can order

California citrus in sizes 48-163s or 64-125s for Florida citrus.

U.S. GRADES: Florida: U.S. Fancy U.S. No. 1 Bright U.S. No. 1 U.S. No. 1 Golden U.S. No. 1 Bronze

U.S. No. 1 Russet U.S. No. 2 Bright U.S. No. 2 Russet U.S. No. 3

• Florida also imposes some state regulations for short time periods. California and Arizona: U.S. Fancy U.S. No. 1 U.S. Combination U.S. No. 2

Texas and other states: U.S. Fancy U.S. No. 1 U.S. No. 1 Bright U.S. No. 1 Bronze U.S. Combination U.S. No. 2 & 3 U.S. No. 2 Russet Texas Choice

COMMON PLUs: 4384 – small navel, East/Central (125 size and smaller) 4013 – small navel, West (113 size and smaller) 4385 – large navel, East/Central (100 size and larger) 3107 – medium navel, West (72 to 88 size) 4012 – large navel, West (56 size and larger) 4014 – small valencia (100 size and smaller, Florida; 113 size and smaller, West) 3108 – medium valencia, West (72 to 88 size) 4388 – large valencia (80 size and larger, Florida; 56 size and larger, West)

Oranges 04.07

RECEIVING AND HANDLING: • Temperature: Florida 32 to 34 F (0 to 1.1 C); California, 45 to 48 F (7.2 to 8.9

C);.Arizona, Texas, 32 to 48 F (0 to 8.9 C). • Relative humidity: 85-90% • Mist: no • Typical shelf life: Arizona, California, 21 to 56 days; Florida, Texas, 56 to 84 days

(when properly refrigerated). • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Oranges produce odors that will be absorbed by meat, eggs and dairy products).

• Moderately sensitive to freezing injury. (Able to recover from one to two light freezings). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature). • Early Florida oranges are not stored, except as relates to shipping. Valencias can be

stored to some extent. Navels are kept only as needed to allow orderly marketing. Florida and Texas oranges are subject to russeting, however quality is not affected.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for oranges: fat-free, saturated fat-free, sodium-free, cholesterol-free, high in fiber and high in vitamin C.

Papayas 04.07

PAPAYAS

RETAIL: Merchandising: • Also called papaws, papayas are a natural in tropical fruit

displays with items such as mangoes, bananas, pineapples and coconuts.

• Offer fruit at various stages of ripeness so shoppers can choose one to use right away and one to use later.

• Identify ripeness levels so shoppers will know what to look for. Papayas that are one-quarter to one-half ripe should be kept on display for one week.

• If the papaya is firm, it can be ripened in a dark area at room temperature. Placing the papaya in a paper bag with a banana can accelerate the process.

• Educate consumers about different types of papaya. Hawaiian kapoho, sunrise and waimanalo are three common varieties of papayas. The yellow-orange-fleshed sunrise is the most exported papaya variety in the world. The waimanalo has yellow-orange flesh.

Placement: • When building papaya displays, refrigerate only ripe fruit. A layer of protection between

the rack and fruit is advisable. Promotion: • Conduct in-store demonstrations showing consumers how to halve, seed and fill a

papaya with different ingredients. Tell shoppers the thin skin is easily removed with a vegetable peeler.

FOOD SERVICE: • Sliced into a variety of shapes, the papaya can be cut and prepared ahead of serving

time. It doesn’t darken or discolor when exposed to air. • Papayas can be served fresh, baked, stewed, sautéed, barbecued or used as a

garnish. Cook papaya chunks in meat, seafood and poultry dishes. Papayas contain the enzyme papain, which is used as a meat tenderizer. Sprinkle the juice on meat before cooking with the leaves.

• Once hollowed out, papayas can be stuffed with chicken or shrimp salad, cottage cheese, yogurt, ice cream or other fruits. Peel, seed and blend a papaya with milk, yogurt or orange juice for exotic tropical drinks. Papaya boats are the perfect container for a fruit salad. Equivalents: One medium papaya = 1 1/4 to 1 1/2 cups peeled, sliced, seeded fruit

PAPAYA AVAILABILITY: Available year round

Domestic: Light to moderate year round production is derived from Hawaii.

Papayas 04.07

Imports: Available from Mexico basically year round with peak production during the spring and early summer months of February through July. Off shore production from South America (Brazil) will also add to the mix with light volume most of the year. Overview: Light year round production remains generally steady year round. Tropical weather patterns can cause seasonal supply disruptions, usually for the short term.

PAPAYA AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

FL MEX IMP

LIGHT PAPAYA AVAILABILITY MOD PEAK

Common Defects: Size, Shape, Color, Maturity, Bruise, Discoloration, Spotting, Chill injury, Pitting, Sunburn, Insect injury, Mold, Rot

SHIPPING INFO: 22-lb. cartons 10-lb. cartons RPC – NA Counts range from 6 to 14

U.S. GRADES: All papayas shipped from Hawaii to the U.S. mainland are given a Hawaii No. 1 grade. Unclassified, no grade given.

COMMON PLUs: 4052 – small 4394 – large 3111 – red-fleshed (solo sunrise) 3112 – meridol

RECEIVING AND HANDLING: • Temperature: 50 to 55 F, 10 to 12.8 C • Relative humidity: more than 80% • Mist: no • Typical shelf life: 3 to 5 days • Ethylene producer (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature). • Papayas ripen in two to three days when held at temperatures between 55 to 65 F,

12.8 to 18.48 C. Never store a papaya that is less than half ripe below 45 F, 7.2 C. • Cooler temperatures stop the ripening process. • When ripe, the fruit can be refrigerated.

Papayas 04.07

NUTRITION: The U.S. Food and Drug Administration have approved the following nutrient content descriptors for papayas: fat-free, saturated fat-free, very low-sodium, cholesterol-free, a good source of fiber, high in vitamin C and a good source of folate.

Peaches 04.07

PEACHES

RETAIL: Merchandising: • Shoppers, according to many retailers, seem to prefer

high-color varieties and those that are ready-to-eat, as opposed to those that require ripening.

• Rotation is key to keeping peach displays attractive and profitable. When a delivery arrives, retailers should inspect fruit promptly and put the ripest peaches on display immediately, code-date the less-mature fruit and design displays that allow for easy rotation.

• When in peak volume, peaches can be merchandised in larger-sized units, such as 3 to 5 pounds, as well as in regular-sized containers. It is essential to ensure that displays include only top-quality product.

• Educate consumers about different types of peaches. The early season is dominated by semi-freestone types, shifting to freestone types in June. Clingstone types, in which flesh is firmly attached to the stone, mature early and are primarily directed to processing arenas. Both types are available in white- and yellow-fleshed varieties.

• The U.S. provides about half of the world’s total supply of fresh peaches, with California leading production. Import channels make the peach nearly a year-round product. Chilean supplies are available November through April. New Zealand and Mexico are also producers.

Placement: • Bulk displays, as with most produce items, are a good way to attract sales. Never stack

product more than two layers deep and keep displays readily accessible to minimize handling.

Promotion: • Some stores have found it profitable to merchandise peaches in quantity containers,

such as bushel baskets or cartons, during times of peak availability to capture canning or peach preserve sales.

FOOD SERVICE: • Peaches do not gain flavor with cooking. • Peaches are a good addition to breakfasts and salad bars. Peaches can also be used

in pasta salads, or blended into frozen daiquiris, smoothies or shakes. They’re also ideal for a variety of dessert dishes.

Equivalents: 1-lb. = about 2 large or 3 medium-sized peaches 1-lb. = about 2 cups peeled/sliced 1-lb. = about 1 1/2 cups peeled/pureed

PEACH AVAILABILITY: Available seasonally with domestic production April-October and imports available December-February.

Peaches 04.07

Domestic: Production in California begins in April with supplies typically into October. Georgia provides ample volume during the same basic time frame, typically wrapping up production in September. Washington State out West along with New Jersey and the Carolina’s in the East add summer time volume from June-September. Imports: Light offshore volume derived mainly from Chile becomes available in late November with supplies generally available into March. Overview: Domestic harvests peak production period is in the summer months which usually provide ample supplies during this time frame.

PEACH AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA WA GA NJ SC IMP

LIGHT PEACH AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Blush, Firmness, Cracks, Limb rub, Insect Injury, Bruise, Discoloration, Hail injury, Russeting, Mold, Rot

SHIPPING INFO: 38-lb. 3⁄4-bushel cartons/crates 35-lb. cartons 26-lb. cartons, loose 25-lb. 1⁄2-bushel cartons/crates 22-lb. cartons, 2-layer tray pack 18-lb. cartons/lugs, 2-layer (Chile) 18-lb. Western peach boxes 11-lb. crates/flats, 1-layer tray pack 10-lb. cartons 9-lb. cartons, 1-layer RPC - 6416

U.S. GRADES: United States U.S. Fancy U.S. Extra No. 1 U.S. No. 1 U.S. No. 2

Washington: Washington Extra Fancy Washington Fancy Washington No. 2

COMMON PLUs:

4399 – Indian 4043 – yellow, tree-ripened, small 3116 – yellow, tree-ripened, small, east 4044 – yellow, tree-ripened, large 3117 – yellow, tree-ripened, large, east 4400 – white, small 4401 – white, large

3313 – white, tree-ripened, small 3314 – white, tree-ripened, large 4402 – yellow, small, East 4037 – yellow, small, West 4403 – yellow, large, East 4038 – yellow, large, West 3113 – donut/flat Chinese

Peaches 04.07

RECEIVING AND HANDLING: • Temperature: shipping point and in transit, 32 to 34 F (0 to 1.1 C); receiving, 51 to 77 F

(10.6 to 25 C) • Relative humidity: 90-95% • Mist: no • Typical shelf life: 14 to 21 days • Ethylene producer (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • The popular red blush may be present on peaches in varying degrees depending upon

the variety, but it is not a true sign of maturity.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for peaches: fat-free, saturated fat-free, sodium-free, cholesterol-free, high in vitamin A and a good source of vitamin C.

Pears 04.07

PEARS

RETAIL: Merchandising: • Retailers who display bartletts as they turn from green to yellow

(breaking color condition) report sales eight to 10 times greater than when displayed green.

• When ordering conditioned or pre-ripened pears, orders normally must be placed at least a week in advance and the product must move quickly through the warehouse and back room.

• Pears should not be stacked more than one or two layers deep. • Because bartlett season and winter pear season overlap, it’s advantageous to offer as

many varieties of pears as possible. • Include a combination of small, medium, and large pears for consumers to choose from.

Point out the uses of each, like smaller fruits for lunches and larger fruits to slice up. • Educate consumers about the different types of pears:

o Anjou are spicy, sweet and juicy and available from October to June, medium or larger in size.

o Bartletts are sweet and delicately spicy and available from July to December, medium or larger in size.

o Bosc are buttery and nutty and available from August to May, medium to large in size.

o Comice are sweet and available from August to March, and come in a variety of sizes.

o Seckel are sweet and available from August to January, small in size. • California, Oregon and Washington account for 98% of U.S. pear production. Supplies are

available year-round, with winter pears available from August through June. Other varieties available include winter nelis, forelle, red anjou, red comice, red bartlett, cascade and stark crimson.

• Pears are more uniformly ripe after being exposed to ethylene gas. Green pears also can be put through a ripening process at warehouse level. Banana ripening rooms can condition pears.

• Shippers do not ripen bartletts, but it should be done at retail. Shippers, however, can do conditioning of winter pears.

Placement: • Try creating a separate section for pre-ripened fruit with signs or labels that say “ready-to-

eat.” Include preconditioned peaches, pears, nectarines and plums. • Retailers are encouraged to display pears in a fruit bowl theme with peaches, nectarines

and plums to increase sales of all four fruits. Promotion: • Many retailers have found it pays to use stickers to indicate a pear’s stage of ripeness.

Stickers saying “ready-to-eat” or that denotes how much time the fruit should ripen, along with information on proper ripening procedures, can add to consumer satisfaction and spur repeat sales.

• If pears are not ripe, inform consumers about how to ripen them. For sampling, cube pears or use a pear slicer and offer slices.

Pears 04.07

FOOD SERVICE: • Pears are a good ingredient for stuffing, and work as a nice addition to many meats, as

well as in fruit salads. They are also a lovely garnish. • There is no need to pare a pear, for the skin is naturally thin and tender. • Bosc: pears are particularly good for cooking because of their ability to remain firm and

retain their shape when cooked. • Anjou pears: are good for poaching, and the taste also complements that of a cheese

plate. • Comice: pears also work well with cheeses. • Bartlett: pears are good baked or poached, and good for use in salads, jams and canning. • Seckel: pears work best served fresh and in salads or used in jams and preserves. While

they are tasty when baked, due to their small size, other pears might work better. Equivalents: 1-lb. = two large or three medium-sized pears 1-lb. = 2 1/2 cups sliced 1-lb. = 2 1/3 cups diced 1-lb. = 1 3/4 cups pureed

PEAR AVAILABILITY: Available year round.

Domestic: Production from California, Oregon and Washington provide light to moderate year round availability. Peak domestic production is from the late summer through the fall time frame of July-November. Imports: Chile and Argentina provide the bulk of the imported supply. Light volume is generally available from January-April. Overview: Peak domestic production is derived from the West coast during the late summer and fall time frame of July-December. Domestic CA (Controlled Atmosphere) storage supplies are available from Oregon and Washington during the winter, providing year round supplies. Additional light offshore volume is also available from January-April.

PEAR AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA OR WA IMP

LIGHT

PEAR AVAILABILITY MOD PEAK

Common Defects: Maturity, Color, Blush, Firmness, Scars, Scabs, Hail injury, Insect injury, Bruise, Freeze injury, Sunburn, Discoloration, Mold, Rot

Pears 04.07

SHIPPING INFO: 44-lb. 4⁄5-bushel boxes/cartons (Northwest, Chile) 40-lb. boxes/cartons 36-lb. cartons 28-lb. cartons 23-lb. 1⁄2 cartons/lugs (California, Northwest) 14-lb. cartons RPC - 6416, 6419, 6420, 6423, 6425, 6426

Foodservice packs: • 4-, 5- and 6-lb. boxes • 24-lb. half box • 45-lb. bushel box

COMMON PLUs: 4024–bartlett, small 4409–bartlett, large 4410–bartlett, red

4411–bosc, small, East 4026–bosc, large, West 4412–bosc, large, East

4413–bosc, large, West 4414–comice 4415–comice, red

U.S. GRADES:

Summer, fall and winter pears U.S. No. 1 U.S. Combination U.S. No. 2 Washington and Oregon: Extra Fancy4421 - packham 4422 - seckel 4423 - tree-ripened4417 - anjou, red4416 - anjou, large 4025 - anjou, small

RECEIVING AND HANDLING: • Temperature: 32 F (0 C); to ripen, 60 to 70 F (15.6 to 21.1 C )(When ripening, avoid

too much heat; temperatures above 80 F (26.7 C) can cause damage to flavor and appearance).

• Relative humidity: 90-95% • Mist: no • Typical shelf life: 60 to 90 days • Ethylene producer (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Odor-sensitive (Do not store or transport odor-sensitive items with commodities that

produce odors). • Odor-producer (Pears produce odors that will be absorbed by cabbage, carrots, celery,

onions and potatoes). • Moderately sensitive to freezing injury. (Likely to suffer injury by one light freezing).

Pears 04.07

• The best flavor and texture develop when pears are ripened off the tree. They are picked unripe, but mature. Fruit allowed to ripen on the tree develops a coarse, woody or gritty texture.

• Russeting is a common characteristic among some of the best-flavored pears. Scars or other minor skin blemishes usually do not affect eating quality.

• Bartletts will turn yellow and give off an aroma when ripe. Winter pears do not change color, and ripeness can be tested with a thumb. Retailers can set up pallet ripening programs in their back rooms. Cover pallets of green pears with canvas, which holds in heat and gas without causing the produce to sweat and deteriorate.

NUTRITION:

The U.S. Food and Drug Administration have approved the following nutrient content descriptors for pears: low-fat, saturated fat-free, sodium-free, cholesterol-free, a good source of fiber and a good source of vitamin C.

Peas 04.07

PEAS (SNOW, SUGAR SNAP)

RETAIL: Merchandising: • While snow peas, green peas and sugar snap peas are available year-round, snap

peas are generally available from February until September.

Placement: • Display snow peas and snap peas near other stir fry vegetables such as carrots,

celery, mushrooms, onions and sprouts.

Promotion: • Inform consumers that snow and snap peas are excellent both raw and cooked, as well

as a good addition to salads and relish trays.

FOOD SERVICE: • Snap peas must be de-stringed before cooking, as well as shelled and washed. • To retain a hint of crispness, lightly steam or quickly stir-fry peas in oil. Note that

overcooking will make pods come apart.

PEAS (SNOW, SUGAR SNAP) AVAILABILITY: Available year round. Domestic: Production derives mainly from California. Production is light early in the year from January through April, gaining momentum in the spring and peaking in the summer months of June through September. Florida provides light volume in the winter and early spring months of November thru March. Imports: Volume from Mexico is basically year round. Production is very light in the summer months of May through September, and increases in the fall with peak volume December through April. Off shore production mainly from Guatemala is year round with peak production January thru May. Overview: Availability is fairly steady year round with heaviest domestic supplies in the summer and fall months of June through October. Imported volume peaks in the winter months of January through March. SUGAR SNAP PEA AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA FL

MEX IMP

LIGHT SUGAR SNAP PEA AVAILABILITY MOD PEAK

Peas 04.07

SNOW PEA AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL

MEX IMP

LIGHT SNOW PEA AVAILABILITY MOD PEAK

Common Defects: Size/Shape, Maturity, Cleanliness, Freshness, Discoloration, Freeze injury, Insect injury, Spotting, Scarring, Mold, Soft rot, Calyx Condition, Decay

SHIPPING INFO: Green: 30-lb. bushel baskets/crates/ hampers and 1 1/9-bushel crates Edible pod: As marked

Snow and sugar snap: 10-lb. cartons Southern: 25-lb. bushel hamp

U.S. GRADES: U.S. No. 1 U.S. fancy • There are no federal grade standards

for snow or snap peas.

COMMON PLUs: 4673 – black-eyed 4092 – Chinese snow/pea pod 4674 – green 4675 – sugar snap

RECEIVING AND HANDLING: • Temperature: green 32 F, 0 C; snap, 32 to 34 F, 0 to 1.1 C, snow 33 to 35 F, 0.6 to 1.7 C • Relative humidity: green, 85 to 90 percent; snap, 95 percent; snow, 50 percent • Mist: snow and snap, no; green, lightly • Typical shelf life: 7 to 10 days • Ethylene-sensitive (Do not store or transport ethylene-

sensitive items with commodities that produce ethylene). • Moderately sensitive to freezing injury. (Able to recover

from one to two light freezings). • The best-quality snow peas are 3 to 3 1/2 inches long

and 3/4 inches wide. Snap peas should be 2 1/2 to 3 inches long.

NUTRITION: A 3.5 oz. serving of cooked green peas has 70 calories and 30 percent of the U.S. Recommended Daily Allowance of vitamin C. The same size serving of snow peas has 42 calories and 100 percent of the RDA of vitamin C.

Pineapple 04.07

PINEAPPLE

RETAIL: Merchandising: • Shoppers love fresh-cut pineapple. Coring and shelling

devices can offer a variety of fresh-cut pineapple options, including slices, cubes, crushed and halves filled with a fresh-fruit mixture. Premium prices per pound are usually associated with the cut-and-cored product. Cored-and-peeled pineapple offers shoppers the opportunity to see and know the product is ripe, plus saves time in preparation.

• Educate consumers about the different types of pineapples. The most widely planted variety is the smooth cayenne. It ranges in size from 3 to 5½ inches and has both a high acid and sugar content. Other varieties are red Spanish, queen, pernambuco, sugarloaf and cabaiani. Additionally, Latin American pineapple tends to have a greener shell color, even when ripe.

• Gold varieties feature an extra-sweet flavor, a golden color and higher vitamin C content. They also are plumper and heavier than traditional pineapples.

• Pineapple is available year-round, peaking March through June. Hawaii traditionally was the main source, but supplies also come from Costa Rica, Dominican Republic, Honduras, Mexico, and Central and South America.

Placement: • Bags of fresh-cut pineapple can tie in with the meat department near hams.

Promotion: • A tropical display placing pineapple with items such as papayas, coconuts and

bananas is a way to draw attention to the fruit. • Fresh-cut pineapple can be displayed on ice in a section with cut melons, grapefruit

and mangoes. Another place to promote fresh-cut pineapple is near salad ingredients, because it is often used with or on salads. However, make sure that the pineapple is properly iced.

FOOD SERVICES: • Pineapple is a dish in and of itself but also mixes well with other fresh fruits, works in

salads or in a salad bar, and is a good ingredient in Polynesian and Asian dishes. Of course, pineapples are also a natural ingredient in cakes, cookies, pies, and sundaes, plus the fruit can be blended with yogurt for a wholesome smoothie.

PINEAPPLE AVAILABILITY: Available year round.

Domestic: Light production from Hawaii available year round peaking in the spring. Imports: Available year round from Mexico, Honduras, Costa Rica, and the Dominican Republic. Peak imported production is generally during the winter and spring time frame of December-March.

Pineapple 04.07

Overview: Supplies are fairly steady year round minus any weather disruptions. Rains, Tropical Storms and Hurricanes impacting the Central American growing regions can cause seasonal supply shortages.

PINEAPPLE AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECHI

MEX IMP

LIGHT PINEAPPLE AVAILABILITY MOD PEAK

Common Defects: Maturity, Color, Firmness, Shape, Trim, Crown slips, Bruise, Freeze injury, Internal breakdown, Rot

SHIPPING INFO: 40-lb cartons/flats, 2-layer 20-lb. cartons/flats, 1-layer RPC - 6413, 6416, 6419, 6420 Consumer packs: • 12-, 16-, 40- and 80-oz. bags of fresh-cut chunks, wedges and spears

Fresh-cut cylinders: • 20-oz. packs

Fresh cored pineapple: • 32-oz. bags

Foodservice packs: • 5-pound plastic airtight pouches of wedges, cylinders, spears and tidbits

U.S. GRADES: United States: U.S. fancy U.S. No. 1 U.S. No. 2

Hawaii: Hawaii fancy Hawaii No. 1 Hawaii cocktail

COMMON PLUs: 4029 – small 4430 – large 4431 – jet fresh, small 4432 – jet fresh, large

3379 – mini 3380 – perola 3037 – queen

Pineapple 04.07

RECEIVING AND HANDLING: • Temperature: mature green, 50 to 55 F (10 to 12.8 C); ripe, 45 F (7.2 C), 32 to 35 F (0

to 1.7 C) • Relative humidity: 85-90% • Mist: no • Typical shelf life: 14 to 36 days • Odor-sensitive (Do not store or transport odor-sensitive items with commodities that

produce odors. Pineapples will absorb odors produced by avocados and green peppers).

• Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature).

• Fruit with a deep yellow shell color has a higher sugar content because it is picked later in the growing process.

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for pineapples: fat-free, saturated fat-free, very low-sodium, cholesterol-free, and high in vitamin C.

Plums 04.07

PLUMS

RETAIL: Merchandising: • Bulk displays work well if product is not stacked too high. Some

stores prefer prepackaging to cut down on consumer handling and reduce damage.

• Stacking too high bruises product and consumers tend to dig through the pile looking for attractive fruit. Because plums are delicate, order on the basis of complete turnover within a few days.

• By definition, a prune is a dried plum. The high sugar content of prune plum varieties allow them to be dried without fermentation occurring around the pit.

• Because the many varieties have different flavors, shapes and colors, it’s a good idea to use descriptive signs to help shoppers make selections.

• Pluot, a complex hybrid of plums and apricots, is a registered trademark. Pluots have smooth skin like plums, but are sweeter. They vary in color and variety and are generally available from August through September. Signs describing these differences will help consumers identify the differences between Pluots and plums.

Placement: • Research shows that when more varieties are displayed, customers tend to make more

trial purchases, according to the California Tree Fruit Agreement.

Promotion: • Plums lend themselves to special promotions based on their limited period of

availability, which is from about early May until mid-October. • Note that fruit might be mature but not quite ripe. Any brown paper bag can be used to

speed the ripening process, and paper bags can be offered along with information on ripening to consumers via point-of-sale materials.

FOOD SERVICE: • Plums and prunes have many traditional uses, such as ingredients in pies, puddings,

preserves, jellies and jams. They can also be stewed, scalloped, poached or sliced into salads, served with ice cream, slaw, sher-bet, cake, or as a condiment for meats and poultry.

• Plums are also used in a variety of sauces and glazes. • Prune paste can be used as a replacement for shortening in baked goods to reduce fat

content. Equivalents: 1-lb. plums = about 6 medium-sized plums 1-lb. plums = about 2 1/2 cups sliced 1-lb. plums = about 2 cups diced 1-lb. plums = about 1 3/4 cups pureed

Plums 04.07

PLUM AVAILABILITY: Available seasonally with domestic production from May-October and imports available December-March. Domestic: Production from California begins in May with supplies typically into October. Washington and Idaho add light summer time volume. Plum production is highly susceptible to spring weather patterns in the growing regions. Imports: Light offshore volume derived mainly from Chile becomes available in December with supplies generally available into March. Overview: Domestic harvests peak production period is in the mid-summer months. Supplies are highly susceptible to weather trends (heat, rains) which can affect volume.

PLUM AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA WA ID

IMP LIGHT PLUM AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Color, Firmness, Cracks, Limb rub, Bruise, Scars, Insect injury, Shriveling, Discoloration, Russeting, Mold, Rot

SHIPPING INFO:Plums: 28-lb. 1/2 bushel cartons 22-lb. cartons/lugs, 2-layer 18-lb. cartons/lugs, 2-layer tray pack (Chile) RPC - 6411, 6413, 6416

Pluots: Standard plum packs 1-layer metric cartons Prunes: 30-lb. 1/2-bushel cartons

U.S. GRADES:

U.S. fancy U.S. No. 1 U.S. combination U.S. No. 2

Plums 04.07

COMMON PLUs: 4039 – black, small 4040 – black, large 4436 – Italian prune 4434 – green, small 4435 – green, large 3278 – inter-specific 4437 – purple, small

4438 – purple, large 4041 – red, small 4042 – red, large 4439 – tree-ripened, small 4440 – tree-ripened, large 4441 – yellow, small 4442 – yellow, large

RECEIVING AND HANDLING: • Temperature: shipping point and in-transit, 32 to 34 F (0 to 1.1 C); receivers, 51 to 77 F

(10.5 to 25 C), pulp temperature • Relative humidity: 90-95% • Mist: no • Typical shelf life: 14 to 28 days. • Ethylene producer. • Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • Plums with high soluble-solids content often keep better than those with low solids. • A slight shrivel around the stem end is normal.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for plums: low-fat, saturated fat-free, sodium-free, cholesterol-free and high in vitamin C; these have been approved for prunes: fat-free, sodium-free, cholesterol-free, saturated fat-free, good source of vitamin A and a good source of fiber.

Potatoes 04.07

POTATOES

RETAIL:

Merchandising: • Offer shoppers a wide selection of potatoes, including russets,

reds, whites and yellow-flesh. Even purple potatoes are available. Also offer bagged and bulk product, plus an array of packages including tray packs, 5-, 8- and 10-pound bags, poly mesh and paper. Clearly separate each type and each bag or bulk display section. Use potato and bag colors effectively to create color breaks.

• Potato greening on the retail rack should be avoided or reduced by limiting exposure to light.

• Supplies are available year-round.

Placement: • Large, well-stocked displays in high-traffic areas of the produce department work best.

Rotate stock daily, and add new supply.

Promotion: • Tie in products from the grocery side, such as butter, sour cream, cheese and bacon

bits. Fresh herbs such as chives are also good tie-in possibilities. • Self-service baked potato bars are common at foodservice and retail. Incorporating

Mexican- and Chinese-themed toppings is popular as are fresh vegetables, such as broccoli, cauliflower and beans.

FOOD SERVICE: • To prepare potatoes, gently scrub them with a vegetable brush or cellulose sponge to

clean them. • When peeling potatoes, use a vegetable parer to keep peelings thin because some of

the nutrients are close to the skin. • Use russet burbank potatoes for french fries. Leaving the skin on creates the

impression of homemade french fries. For soups and stews, use red potatoes because they retain their shape during cooking. Red potatoes can also be used for mashed potatoes, or by baking and pan-frying them with skins on for American fries. Equivalents 1-lb. = 3 medium potatoes 1-lb. = 3 cups peeled/sliced 1-lb. = 2 1/4 cups peeled/diced 1-lb. = 2 cups mashed 1-lb. = 2 cups french fries

POTATO AVAILABILITY: Available year round.

Domestic: Potato production is derived from many states with supplies generally stable year round. The majority of domestic volume comes out of storage supplies mainly from Idaho and Washington during the late fall and winter time frame, with

Potatoes 04.07

supplies generally available until new crop harvests begin in the late summer. Numerous other states add to the mix throughout the year. Imports: Available most of the year from Canada with peak volume during the fall and spring months. Overview: Supplies derive from numerous growing regions shifting seasonally beginning in the south and moving north. Storage season begins in November with supplies typically lasting until new crop harvests begin again. The weather is very important to potato growth and size structure. Extreme winter freezes in the Northwest (Idaho) region can halt production for the short term as it is too cold to transfer product to the processing facility.

POTATO AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECID OR WA CA CO NM WI NV ME NE MI MN ND

CAN LIGHT POTATO AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Cleanness, Cuts, Cracks, Bruise, Scab, Secondary growth, Freeze injury, Hollow heart, Blackheart, Enlarged lenticels, Rot, Decay

SHIPPING INFO: 100-lb. sacks 50-lb. cartons/sacks 50-lb. baled, 5-10-lb. or 10-5-lb. Common retail sizes are 60-, 70-, 80-, 90- and 100-count cartons Consumer packs: • For convenience, shippers offer 5-, 8-, 10-, 15- and 20-pound mesh or polypropylene

plastic or paper consumer bags in master containers or loose bulk bins. RPC- 6419, 6420, 6423, 6425, 6426

Foodservice packs: • Suppliers now offer a variety of sizes.

Potatoes 04.07

U.S. GRADE: U.S. extra No. 1 U.S. No. 1 (Several states, such as Washington, Idaho, Oregon and Colorado, have marketing orders that require stringent grade qualifications in excess of U.S. No. 1 regulations). U.S. commercial U.S. No. 2

COMMONG PLUs: 4723 – creamer, red 4724 – creamer, white 4073 – red 4725 – russet, East 4072 – russet, West

4726 – long, white 4083 – white 4727 – yellow 3128 – purple

RECEIVING AND HANDLING: • Temperature: 45 to 50 F (7.2 to 10 C). • Relative humidity: 90% • Mist: no • Typical shelf life: 30 days • Odor sensitive/odor producer (Do not store or transport odor-sensitive items with

commodities that produce odors. Potatoes produce odors that will be absorbed by apples and pears. Potatoes will absorb odors produced by pears).

• Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature). • Avoid prolonged exposure to light because even a small amount of exposure can

cause potatoes to green. • Early- and summer-harvested potatoes usually are not held in long-term storage.

However, about 75% of the fall potato crop is usually stored in farm or commercial warehouses.

• Table stock in storage requires a temperature of 45 F (7.2 C), when a sprout inhibitor is used.

• Temperatures maintained for an extended period of time below 40 F (4.4 C), can cause product to adopt a sweet flavor.

• Warmer temperatures encourage sprouting and shriveling. • Sprouted potatoes can still be used once the sprout is broken off

and the potato is peeled. • Selecting potatoes without irregular shapes will result in less

waste when peeling.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for potatoes: fat-free, saturated fat-free, sodium-free (must state that potatoes contain less than 5 mg sodium per 85 g potato), cholesterol-free, high in vitamin C and a good source of potassium (add 720 mg potassium; 21 percent daily value to label).

Radishes 04.07

RADISHES RETAIL: Merchandising: • Keep displays refrigerated and supplies rotated

to maintain high-quality product. However, only bunched radishes should be misted, and using ice in the display can help maintain proper humidity levels.

• Topped radishes are radishes that have clipped tops with a length no more than 3/8 inches, according to federal specifications.

• Bunched radishes are radishes with full-length tops tied in bunches.

Placement: • Radishes work well when placed in a display alongside other salad ingredients.

Promotion: • Try displaying radishes next to green onions or cucumbers for an eye-catching color

effect.

FOOD SERVICES: • After trimming the leaves off a radish, they can be used as a salad or cooked and used

as greens. • For hors d’oeuvres, hollow out radishes and stuff them. Radishes can also be

substituted for turnips in any recipe.

RADISH AVAILABILITY: Available year round. Domestic: Year round production from California is fairly steady peaking in the late summer and fall. Arizona and Florida provide added volume along with numerous other states having local and regional supplies. Imports: Available from Mexico year round peaking in the spring. Supplies are also available from Canada during the summer and fall time frame. Overview: Availability fairly steady year round. Seasonal weather patterns can lessen supplies for the short term during these weather events.

RADISH AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA AZ FL OH

MEX CAN

LIGHT RADISH PRODUCTION MOD PEAK

Radishes 04.07

Common defects: Cleanness, Shape, Cracks, Cuts, Pith, Insect injury, Discoloration, Freeze damage, Mildew, Rot

SHIPPING INFO: Topped: 40-lb. sacks/bags, loose 25-lb. bags 14-1-lb. bags 14-1-lb. resealable bags 12-lb. baskets/cartons 30-6-oz. or 24 8-oz. bags 4-5-lb. bags

Bunched: 35-lb. carton/crates, 48-count 30-lb. 4/5-bushel cartons/lugs 25-lb. cartons, 24-count 20-lb. cartons/crates, 2 dozen 15-lb. cartons/crates, 24-count RPC - 6411, 6413, 6416, 6419, 6420, 6423, 6425

Foodservice packs: 6-, 24- and 42-count bags, bunched 25-pound bags, loose

U.S. GRADES

Topped and bunched U.S. No. 1 U.S. commercial

COMMON PLUs: 4739 – black 4089 – bunched, red 4740 – bunched, white 4741 – Italian red 4742 – red 4743 – white

RECEIVING AND HANDLING: • Temperature: 32 F (0 C) • Relative humidity: 95-100% • Mist: bunched, yes; do not mist wrapped product. • Typical shelf life: bunched, 10 to 14 days; topped 14 to 21 days; larger winter radishes,

two to four months. • Moderately sensitive to freezing injury (Able to recover from one or two light freezings). • If tops of the radishes are attached, they should also be fresh.

Radishes 04.07

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for radishes: fat-free, saturated fat-free, very low sodium, cholesterol-free, low in calories, and high in vitamin C.

Spinach 04.07

SPINACH

RETAIL: Merchandising: • Spinach is a delicate item for display. If displaying in bulk, be

sure leaves are clean and fresh. Stack bags of spinach only one bag high, as cold airflow needs to hit each bag.

Placement: • Cello-packed spinach can be placed next to bunched spinach. That offers consumers a

choice of bulk or prepared product, as well as making sure that bagged spinach is not overlooked.

• Additionally, some stores display all value-added items together. Promotion: • Spinach can be effectively cross-merchandised with Caesar salad ingredients such as

Caesar dressing and croutons.

FOOD SERVICE: • Cooked spinach can be served as a side dish, or used as an ingredient in omelets,

quiches, lasagna and soups. However, the most nutritious way foodservice operators can prepare spinach is to serve it raw with other mixed lettuce or by itself.

Equivalents: Allow 1/4 to 1/2 pound per person for cooked spinach and about 1/4 per pound per person raw.

SPINACH AVAILABILITY: Available year round. Domestic: Available from California year round with peak production during the late spring and summer time frame. Arizona and Texas contribute decent volume during the winter production. Numerous states will provide regional supplies during the summer and fall time frame adding to overall supply. Imports: Available from Mexico during the late fall and winter time frame. Overview: These tender leaf commodities are susceptible to weather patterns especially during the transition between major growing regions. Cold temperatures, rains, strong winds or excessive heat can all affect yields and production. Supplies are generally steady minus any major weather events which can disrupt supplies for the short term.

Spinach 04.07

SPINACH AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ TX

Other MEX

LIGHT SPINACH AVAILABILITY MOD PEAK

Common Defects: Size, Color, Mechanical damage, Fringe burn, Insect injury, Frost Injury, Bruise, Spotting, Mold, Mildew, Wilt, Rot

Shipping Info: 32-lb. 12⁄5-bushel cartons/crates 25-lb. bushel containers 22-lb. cartons, 24-count (bunched) 20-lb. cartons, 24-count (bunched) 20-lb. cartons, 12-count (bunched)

10-lb. 24-quart baskets 8-lb. cartons, 12-10-oz. bags 2-1⁄2-lb. bags, 8- and 4- count 4 or 6-21⁄2-lb. bags

RPC -- 6425, 6426, 6428, 6432 Consumer Packs: Some product is packaged at shipping point. After harvesting, the spinach is washed three times, dried and long stems are removed. The spinach is then packaged in 6- and 10-oz. bags, which are packed either 18 bags or 12 bags per carton. Foodservice Packs: 4 2½-lb. bags 6 2½-lb. cello

U.S. GRADES: Spinach plants U.S. No. 1 U.S. commercial Spinach leaves: U.S. extra No. 1 U.S. No. 1 U.S. commercial

Common PLUs: 4090 – regular/bunched 3332 – baby

Spinach 04.07

RECEIVING AND HANDLING: • Temperature: 32 F (0 C) • Relative humidity: 95-100% • Mist: lightly • Typical shelf life: 10 to 14 days • Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Moderately sensitive to freezing injury (Able to recover from one or two light freezes).

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for spinach: fat-free, saturated fat-free, cholesterol-free, low in calories, a good source of fiber, high in vitamin A, high in vitamin C, high in iron, high in folate and a good source of magnesium.

Squash 04.07

SQUASH RETAIL:

Merchandising: • Squash should not be stacked more than four layers

deep and should be arranged so squash does not fall off the rack.

• If grouping different types of squash together, clearly label each variety. Inform consumers about which squash is good for what purpose, and promote squash’s many uses.

• Merchandise cut, over wrapped portions of squash to draw consumer interest, especially hubbards and bananas, which usually are too big to be purchased for one or two people.

• Keep soft-shelled squash displays refrigerated, but do not place directly on ice because it will cause chilling injury.

Placement: • Several types of squash can be grouped in orchard bins or on large tables and end

caps or grouped with other cooking vegetables according to a particular squash’s use in the home.

Promotion: • An autumn display can be created by using bushel baskets filled with different colored

squash. Add touches of bittersweet and Indian corn to increase color impact. Squash cut into spears is popular on veggie and party trays.

FOOD SERVICE: • Summer squash is extremely watery and can make a soggy mess of a recipe. Remove

as much water as possible before cooking by blanching whole squash or salting shredded, sliced or julienne squash.

• Summer squash can be substituted for eggplant, as well as carrots, in recipes. Larger squash can be stuffed, and smaller squash can be hollowed out for use as a serving dish. Equivalents: 1⁄3-1⁄2 lb. winter squash = about 1 serving 2-lb. peeled, trimmed squash = about 4 cups cooked or 4 servings 1-lb. summer squash = about 4 cups grated 1-lb. summer squash = about 2 cups salted and squeezed 1-lb. summer squash = about 31⁄2 cups sliced or chunked 1-lb. summer squash = about 11⁄4 cups mashed 1-lb. summer squash = about 3 to 4 servings

SQUASH AVAILABILITY: Available year round

Domestic: Moderate year round production from California peaks during the spring and fall with light volume available the rest of the year. Florida provides substantial fall

Squash 04.07

and winter volume. Many states along the eastern shore provide additional seasonal (summer) supplies.

Imports: Year round production from Mexico peaks during the winter time frame with light volume available the rest of the year. Imports from Central America add to the mix throughout the year.

Overview: Available year round with peak domestic production coming from multiple locations during the summer and fall.

SQUASH AVAILABILITY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECCA FL NC SC

MEX IMP

LIGHT SQUASH PRODUCTION MOD PEAK

Common Defects: Cleanness, Shape, Maturity, Firmness, Scaring, Shriveling, Discoloration, Freeze injury, Give, Rot

SHIPPING INFO: Summer Squash: 42-lb. bushel and 11⁄9-bushel containers 35-lb. cartons/crates 30-lb. 3⁄4-bushel cartons/crates 26-lb. cartons/lugs (California, Mexico) 21-lb. 1⁄2- or 5⁄9- containers 10-lb. 8-quart baskets/cartons Winter Squash: 50-lb. 11⁄9-bushel cartons/crates 40-lb. cartons/crates 35-lb. cartons/crates RPC - 6411, 6413, 6416, 6419, 6420

U.S. GRADES:

Summer Squash: U.S. No. 1 U.S. No. 2 Fall and Winter Squash: U.S. No. 1 U.S. No. 2

Squash 04.07

COMMON PLUs:

4750 – acorn/table queen 4751 – acorn, golden 4752 – acorn, swan white table queen 3143 – acorn, baby 4757 – banana 4758 – buttercup 4759 – butternut 3142 – carnival 3140 – cucuzza 4764 – dumpling (sweet) 4767 – golden nugget 4768 – hubbard 4769 – kabacha 4773 – patty pan/summer 4774 – red kuri 4775 – scallopini 4776 – spaghetti 4777 – sunburst (yellow) 4780 – turban 4782 – yellow, straightneck 4784 – yellow, crookneck 4086 – yellow zucchini/gold bar 4067 – zucchini 3418 – zucchini, round

RECEIVING AND HANDLING: • Temperature: soft, 41 to 50 F (5 to 10 C); hard, 50 to 55 F (10 to 18 C) • Relative humidity: soft, 95%; hard, 70-75%. • Mist: summer, lightly; winter, no. • Typical shelf life: soft, 7 to 14 days; hard, 30 to 180 days • Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Soft squash is highly sensitive to freezing injury (Likely to suffer injury by one light

freezing). • Hard squash is moderately susceptible to freezing injury (Able to recover from one or

two light freezings). • Susceptible to chilling injury (Damage sometimes is not apparent until the produce is

returned to a warmer temperature). • Summer squash can be held at 32 to 40 F (0 to 4.4 C) for periods of less than four

days. Use immediately after removing from refrigeration. • Table queen and delicata will keep up to one month at 50 to 55 F (10 to 12.8 C).

Scallopini squash is more perishable. Refrigerate and use promptly. • Do not can or freeze raw hard-shelled squash. However, cooked squash freezes well. • Summer squash that has been frozen will turn to mush due to high water content. • Refrigeration will change the flavor and texture of hard-shelled squash and very warm

temperatures will cause deterioration.

Squash 04.07

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for summer squash: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, and high in vitamin C. Descriptors approved for spaghetti squash are: low-fat, saturated fat-free, very low sodium, cholesterol free and low in sodium. Descriptors approved for crookneck squash are: fat-free, saturated fat-free, sodium-free, cholesterol-free and low in calories.

Sweet Peppers 04.07

SWEET PEPPERS

RETAIL: Merchandising: • Consider incorporating cauliflower and broccoli into bell pepper

displays to increase options for consumers and add color breaks. Placement: • Bell peppers are usually displayed with salad items such as lettuce, cucumbers,

tomatoes, carrots and celery. Promotion: • In addition to salad potential, bell peppers are a great addition to relish trays.

FOOD SERVICE: • Take advantage of smaller-sized bell peppers. Stuff them for less-filling entrees or

appetizers. Create decorative rings on platter salads by using sliced bell peppers with sliced red onions, cucumbers and tomatoes.

• Blocky and elongated peppers can be sliced for dips, crosscut for rings and diced for taco fillings.

PEPPERS, BELL AVAILABILITY: Available year round.

Domestic: Production fairly steady year round with supplies available from both east and west coast shippers. Imports: Available from Mexico, Canada and off shore producers (Holland and Netherlands) adding to year round supplies. Overview: With numerous overlapping production areas supplies remain generally steady year round.

SWEET PEPPER AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL GA NJ NC

MEX CAN IMP

LIGHT SWEET PEPPER AVAILABILITY MOD PEAK

Sweet Peppers 04.07

Common Defects: Maturity, Shape, Color, Cleanness, Scars, Insect injury, Sunburn, Firmness, Bruise, Shriveling, Discoloration, Turning, Rot

SHIPPING INFO: Green: 35-lb. 1¼ -bushel cartons 30-lb. cartons/crates (Mexico) 28-lb. bushel, 11⁄9-bushel cartons/crates 28-lb. 3.56 dekaliter cartons 25-lb. cartons 11-lb. flat cartons (Netherlands) RPC - 6411, 6413, 6416, 6419, 6420, 6423, 6425 Colored: 15-lb. cartons 25-lb. cartons

U.S. GRADES: U.S. fancy U.S. No. 1 U.S. No. 2

COMMON PLUs: 4679 – brown 4680 – yellow 4681 – green, small (medium size and smaller) 4065 – green, large (large size and larger) 4682 – orange 4088 – red 3119 – greenhouse, green, small 3120 – greenhouse, green, large 4688 – greenhouse, red 4689 – greenhouse, yellow 3121 – greenhouse, orange

RECEIVING AND HANDLING: • Temperature: 45 to 50 F, 7.2 to 10 C • Relative humidity: 85-90% • Mist: lightly • Typical shelf life: 8 to 10 days • Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities

that produce ethylene). • Odor producer (Do not store or transport odor-sensitive items with commodities that

produce odors. Green peppers produce odors that will be absorbed by pineapples). • Highly sensitive to freezing injury (Likely to suffer injury by one light freezing). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature).

Sweet Peppers 04.07

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for bell peppers: fat-free, saturated fat-free, sodium-free, cholesterol-free, low-calorie and high in vitamin C.

Tomatoes 04.07

TOMATOES RETAIL:

Merchandising: • Display tomatoes no more than one layer deep and place

stem-end up to avoid bruising. Bruising can also be avoided by displaying tomatoes on a grass or rubber mat. Avoid dumping tomatoes on the display, as consumers buy tomatoes based on appearance and firmness. Flavor and shelf life determine repeat sales.

• Packing tomatoes in over wrapped trays can save time weighing them at the checkout line. Also display tomatoes in bulk.

• Sold by types rather than varieties, tomatoes are field, stake or pole grown and are described as mature-green, vine-ripe, plum or Roma, cherry, grape, greenhouse and hydroponics. Tomatoes are available year-round with peak supplies from May to July. Although most states grow tomatoes to some extent, Florida and California provide the bulk of supplies.

Placement: • Displays can be either on an island or a rack. • It is important to store and display tomatoes at room temperature. Refrigeration below

55 F, 12.8 C, will damage tomatoes. Positioning tomatoes next to avocados works well because both can be displayed un-refrigerated on a dry table.

Promotion: • Use signs to advise consumers not to refrigerate tomatoes because that will stop the

ripening process and not allow the full flavor to come through. Post signs to tell consumers that tomatoes can be ripened at home by placing them on a counter, in a fruit bowl or inside a brown paper bag for a few days until they are slightly soft and rich red in color. Tomatoes should be ripened stem side up to avoid bruising. Red ripe tomatoes will hold at room temperature for two to three days.

FOOD SERVICE: • To peel tomatoes, boil for about 30 seconds and let cool. The peels can then be easily

removed with a sharp knife. Another option is to plunge hot tomatoes into cold water for easy peeling.

• To seed tomatoes, cut in half crosswise and squeeze gently in the palm of your hand. • Do not refrigerate tomatoes until sliced. Freeze only cooked product.

Stuff tomatoes with meat or seafood salad for lunch, or serve cherry tomatoes with dip as an appetizer or garnish. Equivalents: 1-lb. = about 3 to 4 medium tomatoes 1-lb. = about 1 to 1 1/2 cups pulp

Tomatoes 04.07

TOMATO AVAILABILITY: Available year round. Domestic: Year round production from numerous states and growing regions provide fairly steady supplies throughout the year. California (summer/fall) and Florida (fall/winter/spring) provide the majority of the domestic volume. Local/regional supplies are available from numerous states during the summer and fall time frame. Imports: Year round production from Mexico peaks during the winter months (December-March) with light to moderate volume throughout the year. Hot house supplies from Canada provide another option with light volume year round peaking during the summer time frame. Light offshore supplies also add to the mix given certain market conditions. Overview: Supplies remain fairly steady year round with growers using shade or hot houses to help stabilize production. The fall and spring transition periods will typically produce lighter domestic volume. These supplies are very susceptible to weather events (rains, winds, freezes) during growth cycles and production. All growing regions are susceptible to these weather events and they can periodically drastically influence supplies.

TOMATO AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA FL VA SC MI

MEX CAN IMP

LIGHT TOMATO AVAILABILITY MOD PEAK

Common Defects: Maturity, Cleanness, Shape, Smoothness, Color, Cracks, Cat face, scars, Sunburn, Discoloration, Sunken areas, Insect injury, Chill/freeze injury, Mold, Rot

SHIPPING INFO: 25-lb. cartons, loose 20-lb. flats/cartons 3-layer lugs 2-layer lugs Cherry and grape: 12 1-pint baskets

Green: 10-, 20-, and 25-lb. cartons, loose 7-kilo flats, 1-layer

Plum or roma: 25-lb. cartons loose

Greenhouse: 15-lb. flats, 1-layer 7-kilo flats, 1-layer

Tomatoes 04.07

RPC - 6409, 6411, 6413, 6416, 6419, 6420, 6423, 6425, 6426

U.S. GRADES:

Fresh tomatoes: U.S. No. 1 U.S. combination U.S. No. 2U.S. No. 3

Greenhouse: U.S. No. 1 U.S. No. 2

COMMON PLUs:

3061 – beefsteak 4063 – small, 6x6 size and smaller 4064 – large, 5x6 size and larger 4796 – cherry, red 4797 – cherry, yellow 3146 – cherry, on the vine 3147 – cherry, yellow, on the vine 3150 – cocktail/intermediate, red 3335 – cocktail/intermediate, red, on the vine 3336 – cocktail/intermediate, plum/Italian/saladette/roma, on the vine 4798 – greenhouse/hydroponic, small

4799 – greenhouse/hyrdoponic, large 4087 – plum/Italian/saladette/roma, red 3145 – plum/Italian/saladette/roma, yellow 3282 – plum/Italian/saladette/roma, on the vine 4805 – vineripe, small (6x6 and smaller) 3151 – vine-ripe, large (5x6 and larger) 4778 – yellow 3148 – yellow, on the vine 4664 – on the vine 4803 – teardrop/pear 4804 – teardrop/pear, yellow

RECEIVING AND HANDLING: • Temperature: mature-green or pink, 62 to 68 F, 16.7 to 20.16 C. • Relative humidity: 85-88% • Mist: no • Typical shelf life: mature-green 21 to 28 days; pink, 7 to 14 days. • Do not refrigerate. • Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing). • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature. At temperatures below 55 F, 12.8 C, tomatoes are subject to chill injury and lose flavor quickly).

• Never stack more than two layers high, and keep product stem up to protect tomato shoulders.

• Because most tomatoes are picked mature but not totally ripe, they will continue ripening in transit. Tomatoes produce ethylene, a hormone that stimulates ripening. If tomatoes have not reached the appropriate color by the time they reach the local distribution center, their ripening process will speed up.

• Ethylene treatment applied at shipping point starts the ripening process and assures more uniformly ripe fruit upon arrival at the destination point and shortens the period between harvest and display, therefore maintaining a higher degree of vitamin C.

Tomatoes 04.07

NUTRITION:

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for tomatoes: low-fat, saturated fat-free, sodium-free (must state that tomatoes contain less than 5 mg sodium per 85 g tomato), cholesterol-free, low in calories, a good source of vitamin A and high in vitamin C.

Turnips 04.07

TURNIPS

RETAIL: Merchandising: • Turnips are usually displayed topped and in bulk. Placement: • Turnips should be refrigerated. Promotion: • Because turnips are a good ingredient in stews and soups, they tie in well with cooking

vegetables such as carrots and tomatoes.

FOOD SERVICE: • Once cubed, sliced, or in stick form, turnips can add appeal to salads, salad bars, and

veggie trays.

TURNIP AVAILABILITY: Available year round. Domestic: Year round production from California shifts seasonally beginning in the southwest Desert growing region during winter production moving north as the season progresses. New Jersey adds ample volume to the mix during the late summer and fall production period. Many other states will have local or regional supplies during this time period. Imports: Canada provides supplies year round with peak volume during the late summer and fall. Overview: Supplies remain fairly steady year round with the various growing regions minus any severe weather. Hot temperatures during the spring and summer months can stunt growth rates lessening overall volume, especially on larger sized turnips.

TURNIP AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA NJ

Other IMP

LIGHT TURNIP AVAILABILITY MOD PEAK

Common Defects: Shape, Smoothness, Firmness, Cleanliness, Color, Trim, Cracks, Insect injury, Wilt, Broken, Freeze injury, Mold, Rot

Turnips 04.07

SHIPPING INFO: 50-lb. bushel baskets/sacks 40-lb. cartons, bunched 25-lb. 1⁄2-bushel baskets/cartons/crates, film/mesh bags 20-lb. cartons, bunched 12-count RPC - 6416, 6419, 6420, 6423, 6425, 6426 Consumer Packs: 1- to 3-lb. film bags

U.S. GRADES: Bunched, topped and short-trimmed U.S. No. 1 U.S. No. 2

COMMON PLUs: 4809 – baby 4810 – bunch/banded 4811 – purple top 4812 – white 4095 – yellow

RECEIVING AND HANDLING: • Temperature: 32 F, 0 C • Relative humidity: 90-95% • Mist: yes • Typical shelf life: about four months. • Somewhat sensitive to freezing injury (Can be lightly frozen several times without

sustaining serious damage). • Turnips need good air circulation while in storage.

NUTRITION: A 3.5 oz. serving has 23 calories and contains 35% of the U.S. Recommended Daily Allowance of vitamin C.

Watermelon 04.07

WATERMELON

RETAIL: Merchandising: • Watermelon’s red color is caused by lycopene, a

carotenoid pigment that researchers believe is a powerful antioxidant that helps fight cancer and other diseases. Make customers aware of this health benefit.

• Fresh-cut watermelon sold by the piece can be displayed on ice for an eye-catcher, as can overwrapping watermelon boats containing a variety of other fruits, too. Packaging fresh-cut watermelon with a fork will appeal to lunch crowds. So will fruit kabobs including watermelon.

• Offering seedless and yellow-flesh watermelons in chunks makes it easier for shoppers to identify types, as do stickers denoting seedless varieties. Sampling sessions also promote familiarity with the product.

• When displaying the whole watermelon, be sure to brace the bottom layer thoroughly to avoid a melon avalanche. Rotate regularly and label each melon by weight when selling by the pound.

• According to the National Watermelon Promotion Board, stores using high graphic bins report an average increase in sales of 68%.

Placement: • Bin displays of watermelon usually occupy the department’s center in peak times.

Watermelon bins can also be positioned outside the store’s front entrance. Studies show that placing watermelon bins next to fresh-cut displays increases sales of both whole and cut watermelon.

Promotion: • Tent or truckload sales during summertime holiday weekends are a magnet to

shoppers. • Build a display around a picnic theme and promote watermelon as a snack item as well

as a convenient picnic item. • Inform consumers that leftover watermelon can be refrigerated in an airtight container

for more than a week.

FOOD SERVICE: • Always serve chilled because cooking watermelon will reduce the sweetness. Frozen

watermelon cubes or chunks can be used like ice cubes in beverages, but don’t freeze watermelon if planning to serve it thawed.

• Watermelon will disintegrate if chopped too finely. • Watermelon can be carved into a boat or basket for decoration or as a serving dish. Equivalents: 20-lb. melon = about 138 ½-inch sliced wedges 20-lb. melon = about 90 ¾-inch sliced wedges 30-lb. melon = about 19 ½-inch sliced wedges

Watermelon 04.07

WATERMELON AVAILABILITY: Available year round

Domestic: Domestic production from the Southwest Desert growing regions of California and Arizona begins in the spring transitioning to Central California for summer and early fall supplies. Production from Texas parallels California with peak production during the summer months. Florida provides substantial volume during the spring and early summer time frame. Production resumes with light volume during the fall and winter. Numerous other states will have local or regional supplies during the summer. Imports: Production from Mexico runs from October into June with peak supplies during the spring months of March, April and May. Imports from Central America are available during the winter and spring. Overview: Supplies are generally available year round. Seasonal fluctuations during the numerous transitions as well as between domestic and imported production (October-December, February-March) will typically produce light supplies. Production can be influenced by weather events in the various growing regions. Excessive heat, untimely rains and strong winds can all influence supplies and production. The summer months of June through September will generally provide best volume and quality.

WATERMELON AVAILABILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

CA AZ TX FL

Other MEX IMP

LIGHT WATERMELON AVAILABILITY MOD PEAK

Common Defects: Maturity, Shape, Firmness, Internal quality, Scarring, Sunburn, Sunken areas, Discoloration, Bruise, Ground spot, Pitting, Chill injury, Rot

SHIPPING INFO: 45,000-lb. bulk 1,050-lb. bins 85-lb. cartons, various counts 65-lb. cartons (seedless) 35-lb. cartons (mickey lee) 24-, 30-, and 36-inch bins RPC – not available

Watermelon 04.07

U.S. GRADES:

United States U.S. fancy U.S. No. 1 U.S. No. 2

COMMON PLUs:

4031 – regular 4032 – regular, seedless 4340 – yellow 4341 – yellow, seedless

3308 – orange 3281 – orange, seedless 3421 – mini seedless (3-7 lbs.)

RECEIVING AND HANDLING: • Temperature: 50 to 60 F, 10 to15.6 C. At 50 F, 10 C or lower, watermelons lose color.

At 60 F, • 15.6 C or higher they decay. • Relative humidity: 90% • Mist: no • Typical shelf life: 14 to 21 days • Ethylene-sensitive (Do not store or transport with ethylene-producing commodities.) • Susceptible to chilling injury (Damage sometimes is not apparent until produce is

returned to a warmer temperature. At temperatures of 32-50 F, 0-10 C, watermelons are subject to chill injury.) After one week at 32 F, 0 C, they will develop an off-flavor and become pitted.

• For about a week, holding watermelons at room temperature can improve flavor and coloring, and can be held for up to three weeks at 50 to 60 F, 10 to 15.6 C, but it is best to sell quickly. When stored at warmer temperatures, color will deepen.

• Once picked, watermelon sugar content does not increase.

NUTRITION: The U.S. Food and Drug Administration has approved the following nutrient content descriptors for watermelons: fat-free, saturated fat-free, very low sodium, cholesterol-free, a good source of vitamin A and high in vitamin C.

Glossary 04.07

GLOSSARY DRY CELL: A cell in which the electrolyte exists in the form of a paste, is

absorbed in a porous medium, or is otherwise restrained from flowing.

FREESTONE: A fruit, especially a peach, that has a stone that does not

adhere to the pulp. GROWTH CRACK: Horizontal separation (crack) of mid rip on head affecting not

more than two cap leaves. Caused by a rapid growth spurt i.e. warm temperatures, heat, fertilizer, water.

LENTICEL: One of the small, corky pores or narrow lines on the surface

of the stems of woody plants that allow the interchange of gases between the interior tissue and the surrounding air.

PANTOTHENATE: A salt or ester of pantothenic acid. PIQUANT: Having a flavor, taste, or smell that is spicy or salty, often

with a slightly tart or bitter edge to it. PITH: The important or essential part of something, essence, core,

heart. RIBBON BURN: Brown discoloration along internal leaf edges in various

stages of breakdown. Allows entrance for bacteria and pathogens, which can cause decay.

RICE: Curd appears uneven and fuzzy (ricey) as floral parts rapidly

grow up through head. Brought on by warm temps during curd development.

ROBUST: Uncompromising and forceful, not subtle; sturdy or resilient;

strong and healthy. RUSSETING: A brownish, roughened area on a fruit, resulting from

diseases, insects, or spraying. SPREAD: Spread or separation of the curd or crown.

Glossary 04.07

SUN DISCOLORATION: Discoloration of curd or cap due to direct sun

exposure. TIP BURN: Edges of internal leaves are brown and discolored.

Provides an entry site for rot-producing organisms. Many contributing factors include moisture, heat, nutrient deficiency, and sudden water stress.

WEAK TIP: Beginning of, or very light stages of tip burn WIND BURN: Discoloring of leaf edges. Leaves appear tattered

and torn. YELLOW FRINGE: Yellowing of leaf edges/tips usually associated with

fertilizer burn (too much fertilizer) or soil compaction associated with heavy rains.

Everything You Ever Wanted To Know About Produce - Indianhead

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