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 www.ams.usda.gov/fv – Different products have different grading schedules. – PMA Fresh Produce Manual www.pma.comwww.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 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 Controls Keeping 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. Amount on Hand Established Par Level Amount to Order 2 cases6 cases4 cases

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 IngredientPortion SizeEdible Yield %Number of Covers Oranges4 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: As PurchasedEdible PortionYield % 7 lbs3.5 lbs50% 5 lbs2 lbs.40% 10 lbs6 lbs.60% Yield %