ZON FRUIT & VEGETABLES


Cool video, showing what is involved in getting produce from Field to Supermarket. As a cherry grower and packer, I face similar challenges with the majority of our cherries being picked, packed, shipped and received overseas within 48 hours. This is not an endorsement of Zon Fruit & Vegetables



Thursday, March 8, 2012


RIPE AVOCADOS



AVOCADOS on TREE



AVOCADO STAGES CHART



OVER-RIPE AVOCADO



INFESTED BY AVOCADO SEED MOTH (Mexico, Central & South Americas)


Grades: Class 1 | 2 | 3
Stages: Firm|Breaking|Ripe
Sizes: 20|24|28|32|36|40|48|60|70|84|96
Packs: 1/2/3 Layer|Bags|Bulk
Cartons: 4kg|6kg/13.2#|10kg/22#|11.36kg/25#|17kg
Store: Unrefrigerated|Optimum Temperature +10C/50F



Remarks: Avocado sales have really taken off in the last few years with supermarkets switching to “pre-ripened” programs to improve sales. “Hass” is the most popular.


Displaying: Easy to handle, ripe fruit should be placed atop displays during peak hours, otherwise keep it cool in the back ripening area. During slow times put up a sign “Ripe Avocados Available Please Ask”. This minimizes shrink and allows you to interact with customers. Avocados can be stacked without worry. Cull overripe, black fruit, bag up and discount it, mark “Perfect for Guacamole" on the bags.


Receiving: If available, check the Lot Number, Grower Number, Packing Date and Variety on the boxes. Open boxes, fruit should be clean, firm and without skin defects. Cut open to ensure flesh is not black and been chilled by the truck reefer. Avocados produce a high level of ethylene gas which speeds up ripening. Keep boxes closed to ripen quickly or remove lids (and plastic pallet wrap) to slow down the ripening process. Reject shipments in general with an accumulation of more than 10% defects.


PREVIEW & BUY THE PRODUCE CLERK'S HANDBOOK HERE

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