Fresh Produce

1. Fresh Produce Chapter 4

2. Fresh Produce Selection Factors • Intended Use – an apple used in a display will need to be of higher quality than one used in a fruit cup where it will be camouflaged. • Exact Name – Is the variety. Ex: Romaine Lettuce. What are some other exact names?

3. Fresh Produce Selection Factors • U.S. Government Grades • USDA’s AMS sets the grade standards for approximately 150 types of fruits, vegetables, and nuts. • www.ams.usda.gov/fv • Different products have different grading schedules. • PMA Fresh Produce Manual www.pma.com

4. Commonly Used Grading Terminology • Fancy – the top quality produced; represents about 1 % of all produce. • No. 1 – the bulk of items produced; the grade that most retailers purchase. • Commercial – slightly less quality than U.S. No. 1. U. S. Fancy vegetables are of more Uniform shape and have fewer defects than U.S. No. 1. U.S. No. 1 Vegetables of this grade should be tender and fresh-appearing, have good color, and be relatively free from bruises and decay. U.S. No. 2 and No. 3 Have lower quality requirements than Fancy or No. 1, all grades are nutritious. The differences are mainly in appearance, waste, and preference.

5. Fresh Produce Selection Factors • Packers’ brands- most states require the name be registered with state’s department of agriculture. • NOT required to purchase the U.S government grading services, MUST government inspections = mandatory.

6. Fresh Produce Selection • Product size • Box count, lug, or piece per pound • Lug “4 by 5” • Item Size “3 to 1” • Size of container –layers in a flat. • Packaging material –fiberboard or thin brown paper.

7. Fresh Produce Selection • Packaging procedure • Layered produce is generally in between sheets of paper or cardboard. • Slab packaging may save money but this type of random packaging may cause a decrease in yield. • Some products are wrapped individually or placed in “cell pack” to preserve appearance.

8. Fresh Produce Selection • Minimum weight per case – assures buyers of minimum acceptable weight . There is shrinkage or dehydration while in transit. • Product yield • Point of origin –differences in quality, texture, appearance and taste that accompany products from different parts of the world. BLUEBERRY REAL FRUIT BASE Description: IQF Blueberries are diced, heated and mixed with a sweetened, thickened Sauce. • Berry Up! is packed in 35 oz. net weight plastic bottles and frozen to maximize product quality. Ingredients: Blueberries, Sugar, Water, Natural Flavor, Guar Gum and Xanthan Gum. Physical Properties: • Brix: 30-34 • pH: 3.0-3.8 • Viscosity: Thick but pourable • Piece Size: Chunky berry pieces should pass through a 6mm straw • Color: Blue purple typical of blueberries • Flavor: Typical of ripe blueberries Shipping Information: • Case Pack: 12 bottles • Gross Wt.: 11.9 kg (29 pounds) • Case Dimensions: 10.25”L x 12.5” W x 10.25” H

9. Fresh Produce Selection • Preservation method –storage conditions within the distribution channel affect quality and availability of produce. • Refrigeration • Waxing – Mother Nature • What fruits and vegetables are waxed?

10. Fresh Produce Selection • Organically Grown –www.ams.usda.gov/nop • Hydroponically grown produce is grown in nutrient rich water and has been become popular with fine-dining establishments that are willing to pay the premium price. • http://www.youtube.com/watch?v=FHBhyqowSEc

11. Fresh Produce Selection • Intended use • Exact name • U.S. grade • Product size • Size of container • Type of packaging material • Packaging procedure • Minimum weight per case • Product yield • Point of origin • Color • Product form • Degree of ripeness • Ripening process used • Preservation Method

12. Fresh Produce Specifications at your establishment • Cauliflower, white • Used for side dish for all entrées • U.S. No. 1 (high) • 12 count • 18 – to 25-pound carton • Moisture-proof fiberboard • Pretrimmed heads • Fresh, refrigerated • Fully ripened

13. Purchasing ControlsKeeping Track of Inventory Directs: • Those items that upon delivery go into Production and become part of food cost. Stores: • Those items upon delivery go into storage & does not become part of the food cost until they are requisitioned. Receiving: • When ownership of the product changes hands.

14. Par Level Approach Step 2 – Par levels set predetermined purchasing point. Determine par levels for each item. Recognize that product usage between order and delivery dates must be estimated. • Calculate the Order Quantity by using the formula below: Amount on hand (current inventory) – established par level.

15. The Charles Levinston Approach • Determines quality of purchase units needed. • Analyzes each purchase unit to determine how many portions the purchase unit will yield. • This process is recommended to purchase major ingredients in the recipe. • For accuracy in EP per Unit (E.P.P.U) we should refer to standardized recipes. • Information for Calculation, the following is necessary: • Purchase Unit/Standard Portion/Edible Yield %/ • Number of Customers

16. Levinston Method Step 1 – Request and accept the supplier’s stated delivery schedule. Remember—the buyer cannot generally alter this schedule without additional expense. Discussion Question: Why is it important for operators to know a vendor’s potential (as well as normal) delivery dates when seeking to most effectively manage inventory purchases?

17. Levinson’s Purchase Approach Ingredient Portion Size Edible Yield % Number of Covers Oranges 4 oz 62.5% 250 Navel, 72 ct. Step 1: Find out how many As Purchased Portions per lb. Chapter 11: 16 oz /4 oz = 4 AP Portions Step 2: Find how many Edible Portions per lb. 4 AP Portions X 62.5 % = 2.5 Edible Portions per lb. Step 3: Find how much Product to Purchase. 250 covers / 2.5 EP/lb.= 100 lb (each orange weighs 2.5 oz) How much should I purchase? ____________________.

18. Determining the Yield % • Yield % = EP weight/ AP weight Examples: