Fresh ProduceChapter 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?

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

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 moreUniform shape and have fewer

defects than U.S. No. 1.

U.S. No. 1Vegetables 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.

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.

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.

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.

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 BASEDescription: 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 blueberriesShipping 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

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?

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

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

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

Purchasing ControlsKeeping Track of InventoryDIRECTS: • 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.

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 cases 6 cases 4 cases

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

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?

Levinson’s Purchase ApproachIngredient Portion Size Edible Yield % Number of CoversOranges 4 oz 62.5% 250Navel, 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? ____________________.

Determining the Yield %• Yield % = EP weight/ AP weight

Examples:

As Purchased Edible Portion Yield %

7 lbs 3.5 lbs 50%

5 lbs 2 lbs. 40%

10 lbs 6 lbs. 60%

Yield %