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Fresh Produce

Fresh Produce. Chapter 4. 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?.

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Fresh Produce

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  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 • Pre-trimmed heads • Fresh, refrigerated • Fully ripened

  13. Purchasing ControlsTrack Inventory w/ Par Stock Approach Who Uses it: Small operations b/c of simple approach. Who Tracks it: Station member, Sous Chef/Manager oversees quantity recorded on paper. Create a Standard: • Create ordering procedures & delivery schedules from seller • Decide on order time to bring product stock up to par. • When ordering subtract what is on hand from the par stock you set.

  14. Par Level Approach How to set par stock: • Par levels are set as a # predetermined that you must have on-hand at all times. • Determine par levels for each food item. • Recognize that product usage between order and delivery dates must be estimated. Calculate the Order Quantity by using the formula below: On hand count of ingredient – par level= Order Amount

  15. The Charles LevinstonApproach • Determines quality of purchase units needed. • Accept suppliers’ stipulated ordering procedures and delivery schedules. • Order on a weekly basis. • Forecast the amount of products needed b/w deliveries. • Calculate order size. • Adjust for stock on hand. • Resize often.

  16. Levinston Method What info it includes: • Information for Calculation, the following is necessary: • Purchase Unit/Standard Portion/Edible Yield %/ • #of Customers Discussion Question: Why is it important for operators to know a vendor’s potential delivery dates when seeking to most effectively manage inventory purchases?

  17. Levinson’s Purchase Approach Ingredient Portion Size Edible Yield % Guest Count Iceburg Lettuce 4 oz 75%1575 Min Cs Wt. 36 lbs 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 .75% = 3Edible Portions per lb. Step 3: Find how much Product to Purchase. 1575covers / 3 EP per lb.= 525lb How much should I purchase? ____________________.

  18. How much should I order? Ingredient Portion Size Edible Yield % Guest Count Iceburg Lettuce 4 oz 75% 1575 Min Cs Wt. 36 lbs Step 3: Find how much Product to Purchase. 1575 covers / 3 EP per lb.= 525lb How much should I purchase? 525 lb / 36 lb per cs. = 14.58 = 15 cases

  19. Problems with Theoretical Approaches • Usage rates very from day to day and do not follow a steady pattern for all product bought for inventory needs. • Limited storage availability and budgets controls may prevent you from ordering product. • Supplier may need to stop selling an item they offer and discontinue product and no longer provide it.

  20. Benefits • Use on product you have a steady flow of throughout the facility. • Larger institutions have a larger benefit to create budgets to determine total costs per year.

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

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