freshpoint: produce specification guide

FreshPointProduce Specification Guide

Produce Specifications

Fresh Fruit

Ripening guideSome fresh fruits continue to ripen after they have

been harvested while others do not. Whether or not a fruit continues to ripen is a key factor in determining its storage and shelf life. Fruits that require additional ripening should be stored at room temperature until they become ripe. For an overview of ideal storage temperatures for specific fruits, please refer to the “Temperature” page of this booklet.

Ethylene Gas: Benefits And Effects Of Harmful Exposure

Ethylene is one of the most active hormones known. Fruit can be ripened quickly by introducing ethylene gas into

a controlled environment. For example, it is often used to ripen bananas, tomatoes, and avocados. By placing

peaches in a closed bag, you’re taking advantage of the fruit’s natural ethylene to speed softening.

While ethylene is great for ripening some fruits, it can cause premature decay of other fruits and vegetables that are sensitive to it. To avoid deterioration or rapid ripening of

sensitive commodities, you should avoid holding them in the same storage room or refrigerator compartment with

products that emit a great deal of ethylene gas. Diseased or injured fruits generate substantially increased levels of

ethylene, so remove injured produce right away. If you have only one cooler, keep lids on storage boxes, store sensitive

commodities as far away as possible from ethylene produc-ers, and rotate product properly. If your inventory turns

quickly, ethylene should not cause quality problems.

ApricotsAvocadosBananasCantaloupeCarambola

HoneydewKiwifruitNectarinesPapayaPeaches

PearsPlantainsPlumsTomatoes

AsparagusBananasBeansBroccoliBrussels Sprouts CabbageCarrots

CauliflowerCeleryCitrus CucumberEggplantKiwifruit (unripe)Lettuce, AllNectarines

OkraPeasPeppers, AllSpinachSquashSweet PotatoesWatermelon

ApplesBerriesCherriesGrapes

LemonsLimesMandarinsOranges

PineappleStrawberriesWatermelon

Fruits That RIPEN After Harvest

Fruits That DON’T RIPEN After Harvest

Fruits That RELEASE Large Quantities of ETHYLENE

Produce That Is SENSITIVE TO ETHYLENE

ApplesApricotsAvocadosBananas

CantaloupeHoneydew Kiwifruit (ripe)Mangos

Papayas Peaches Pears

Plums Tomatoes


TemperatureEffect On ProduceTemperature is the single most important factor in maximizing produce quality. Temperature abuse is the cause of most produce claims and losses. For every 10 degree increase in temperature, a produce item can lose up to half of its’ life. This results in produce being served at greatly reduced quality levels, especially uncooked produce.

Control Every foodservice operator must be aware of temperature in their receiving, stor-age and prep areas before they can effectively manage produce handling. These temperatures must be checked on a regular basis to ensure optional product life.

RotationProper rotation practices must be followed in order to keep produce fresh. Simply write the delivery date on the outside of every carton received and store the cartons so the date can be easily read. The oldest product should be used first, according to the FIFO method (First-In, First-Out)

Storage Hints To Prolong Life Of Fresh Fruit & Vegetables

The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. To protect the produce, the cooler should be divided as follows:

Specifically for fresh-cut

vegetables, the correct temperature

is between32°- 40° F

FRUIT: Pineapple, bananas, papayas, pears, mangos, and avocados should be used upon arrival, but if additional ripening is needed, store at room temperature. Once ripe, all but bananas can be held in refrig-erator for a short period of time.

BACK (1)

MIDDLE (2)

FRONT (3)

ArtichokesAsparagusBeetsBerries

BroccoliCauliflowerCabbageCarrots

Celery Corn Cut Items Fennel

GrapesHerbsLettuce, AllMushrooms

PearsPeasSproutsTurnips

BasilBeans

CitrusCucumber

EggplantOkra

OreganoPeppers, All

PineappleSquash (summer)

DRY STORAGE: Recommended for potatoes, garlic, ginger root, rutabagas, and yams. Do not refrigerate these items. Onions can be stored unrefrigerated for short time periods.

ApplesAvocados

Onion, Dry Jicama

MelonsSquash (winter)

Stone Fruit Tomatoes

*will lose flavor at this temperature during prolonged storage.

Source: PMA Foodservice Produce Reference Manual, Postharvest Technology- University of California- 1992


Ideal Storage Temperatures

Leave Out of Cooler RoomAvocados (unripe)BananasGrapefruitLimes

MangosPears (unripe)Plantains

PumpkinsShallotsSquash (winter)

Sweet PotatoesTomatoes (green)Watermelons (whole)

32°- 40° FApples

Artichokes

Asparagus

Beets

Berries

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery

Corn

Fennel

Garlic, Peeled

Grapes

Herbs (other than Basil and Oregano)

Kale

Kiwifruit

Lettuce, All

Mushrooms

Onions, Dry

Pears (ripe)

Peas

Radishes

Spinach

Sprouts

Stone Fruit

Turnips

Watercress

40°- 50° FAvocado (ripe)

BasilBeans

CitrusCucumberEggplant

Ginger RootJicamaMelons

Okra

OreganoPeppers, All

PineapplesSquash

Tomatoes (ripe)*


Fresh-Cut Lettuce

Handling Overview• Store at 34 F; each degree higher reduces shelf life• Maximize shelf life with proper refrigeration• Keep time out of refrigeration to a minimum• Store product in original bags, or shipping cartons• Never store vegetables next to ethylene producing items such as avocados and tomatoes

Quality Issues to Watch ForThe following quality issues affect fresh-cut lettuce. Finding defective pieces in a bag doesn’t mean the entire bag is unusable. Use your best judgment in evalu-ating to what degree the product is affected. Eliminate objectionable pieces when necessary. Our strict pro-cessing standards and customized breathable packaging films work together to minimize the risk and maximize the shelf life of fresh-cut product quality.

Wetness in the BagThe ideal storage temperature is 34. Every 10 degree in-crease causes the product to respire two times faster. Wet-ness can be linked to temperature abuse, which causes the product to respire and deteriorate at a faster rate.

Pink/Brown discolorationA pink (and eventually brown) discoloration along the cut edges of the lettuce is generally caused by too much oxygen in the bag. Typically this is causes by a hole in the bag. To avoid this problem, keep the product in the original box until ready to use.

Brown PiecesSmall brown pieces are often caused by a quality defect in the raw product called tip burn. Lettuce needs to be grown in cool, mild climates. When temperatures increase above normal, the heat can burn the tips of the leaves. This defect is primarily inside the head and it is difficult to eliminate 100% of the affected area before processing.

Off SmellA sweet smell occurs when a film (bag) starves the product of oxygen which disrupts normal lettuce me-tabolism. The resulting oxygen/carbon dioxide mix leads to a “fruity” aroma and a bitter taste. Lower respiration (through proper temperature control) will minimize this problem. The best way to eliminate these problems is to purchase from a fresh-cut supplier who uses the best packaging technology available.

21

18

15

12

9

6

3

035° 40° 45° 50° 55° 60° 65° 70° 75° 80°

Shelf Life

(Days)

Temperature (°F)

*Microbiological growth greatly increases at temperatures over 50°F

Effect of Temperature On Shelf Life of Fresh-Cut

Products


Sources: FreshPoint Vendor and Industry Partners – listed at www.freshpoint.com

Ripening Guides

Green - stage 1 Breakers - stage 2 Turning - stage 3 Pink - stage 4 Light Red - stage 5 Red - stage 6

5 6 7Yellow with Green Tips All Yellow Yellow with Brown Spots

1 2 3 4Deep Green Light Green Equally Green & Yellow More Yellow than Green

Use in 3 - 5 Days Use in 2 - 3 Days Ready To Eat

Breaking Firm Ripe*

*A ripe avocado will be soft to the touch

Fres

hCut

s

3540455055606570758085

The length of product shelf life/freshness is directly affected by the cooler temperature.

1/2 Day

1 Day

3 Day

8 Day

10 Day

For Best Balanceof Freshness & Flavor

Store Product at:33Fo- 38Fo

COLD CHAIN MANAGEMENTRegardless of the greatness of our quality... if the cold chain is broken, it destroys the integrity of our produce.

Temperatures below 32°F destroy the cell structure of the produce and cause it to bleed and go limp.

Temperatures above 40°F cause the shelf life to be shortened drastically.

Take extra care to maintain accurate temperatures in coolers and keep them well maintained to avoid breakdowns.

Pay close attention during the season changes.

• Ideal temperature is 36°F.

• The coolest place in the cooler is in the back on the lowest storage shelf (cold air drops).

• Make sure coils are cleaned on a regular basis.

• Keep strip curtains in good condition and straight.

• Always keep the cooler door closed.

• Keep trips in and out of the cooler to a minimum.

COOLER TIPS

freshpoint.com

Nutrition Facts

Purchasing Specifications

Serving Size: 1 medium (2-3/4” across)Amount Per Serving

Calories 72 Fat Calories

% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%

Total Carbohydrates 19 g 15%

Dietary Fiber 3g 13%

Sugars 14g

Protein 0g 1%

Potassium 148 mg 3%

Vitamin A 1% Vitamin C 8%

Calcium 1% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Apple, Golden Delicious

• Use: Good for snacking, salads, sauces, baked goods and even frozen

• Refrigeration: Keep apples refrigerated because this will keep them fresh longer. However, apples can become soft when kept in a low-humidity refrigerator for too long. Leaving apples on counter tops or out in a fruit bowl for too long can cause the skin to become dull and the fruit lose crispness.

• Washing: Wash apples just before you are ready to use them. Otherwise, keep the surface of the apples dry and away from moisture because it can lead to discol-oration. Any wax on apples may turn white if exposed to moisture.

Availability:Year round

Growing Regions:Canada, Chile, Dominican Republic, Uruguay, USA

Receiving Information:• Shape: Conical to round in

shape. Taste: Crisp, clean, juicy, sweet and mild.

• Flesh Description: Crisp, clean, juicy, yellow flesh is sweet and mild. Usage: Good all purpose cooking apple as well as for eating out of hand, applesauce, apple butter. Great apple to cook with as it retains its shape well.

• Skin Texture: Thin and tender. Outside Coloring: Yellow-green.

• Discoloration: Apples may discol-or if they are sprayed with water before or during storing - keep the surface of apples dry. Do not rinse until ready for use. Wax on apples may turn white if exposed to moisture.

• Internal browning: brown core: soggy breakdown: Indications of chill damage - do not store apples below 29 degrees F/-1.5 degrees C.

• Soft flesh; loss of crunch: Lack of refrigeration and exposure to ethylene gas.

• Bruised skin or flesh: Rough han-dling may cause bruising.

• Storage: Don’t store apples near ethylene-producing fruit such as avocados, bananas, peaches, pears or tomatoes because the ethylene can cause the apples to soften and lose crispness. Don’t store apples near strong foods such as onions, carrots, or celery because they can absorb strong odors.

Storage/Handling:• Optimum Temp (F): 32-34F

0.0 - 1.1 C

• Optimum Humidity: 90 - 95 %

• Storage Life (Days): 90 - 240

• Ethylene Producer: Yes

• Ethylene Sensitive: No

• Water Sprinkle: No

• Odor Producer: No

• Ripens After Harvest: No

• Mist: No

• Top Ice: No

• Odor Sensitive: Yes

Source: PMA & USDA | www.freshpoint.com

Nutrition Facts



% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 14g

Protein 0g 1%

Potassium 148 mg 3%


Calcium 1% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet. Source: PMA & USDA | www.freshpoint.com

Apple, Granny Smith






Growing Regions:Argentina, Chile

Receiving Information:• Taste: Crisp, tart, juicy flavor. • Outside Coloring: Dark to pale

green, distinctive whitish dots. • Usage: Good for cooking, bak-

ing, sauces, juice, eating raw as a snack, adding to salads, or making caramel apples.

• Discoloration: Apples may discol-or if they are sprayed with water before or during storing - keep the surface of apples dry. Do not rinse until ready for use. Wax on apples may turn white if exposed to moisture.




• Storage: Don’t store apples near ethylene-producing fruit such as

avocados, bananas, peaches, pears or tomatoes because the ethylene can cause the apples to soften and lose crispness. Don’t store apples near strong foods such as onions, carrots, or celery because they can absorb strong odors.


0.0 - 1.1 C








• Mist: No

• Top Ice: No


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 14g

Protein 0g 1%

Potassium 148 mg 3%


Calcium 1% Iron 1%


Apple,Red Delicious





Growing Regions:Argentina, Canada, Uruguay, USA

Receiving Information:• Outside Coloring: Deep ruby

red. • Flesh Description: Firm, white

and juicy. Shape: Heart shaped. • Usage: It is good for baking,

eating raw as snack and add-ing to salads.

• Taste: Mild sweet flavor and juicy texture.

• Skin Texture: Smooth and thick. • Discoloration: Apples may discol-

or if they are sprayed with water before or during storing - keep the surface of apples dry. Do not rinse until ready for use. Wax on apples may turn white if exposed to moisture.




• Storage: Don’t store apples near ethylene-producing fruit such as avocados, bananas, peaches, pears or tomatoes because the ethylene can cause the apples to soften and lose crispness. Don’t store apples near strong foods such as onions, carrots, or celery because they can absorb strong odors.


0.0 - 1.1 C








• Mist: No

• Top Ice: No


Nutrition Facts


Serving Size: 1 apricotAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0mg 0%

Total Carbohydrates 4g 3%

Dietary Fiber 1g 3%

Sugars 3g

Protein 0g 1%

Potassium 91mg 2%


Calcium 0% Iron 1%


• Phytochemical: beta-carotene • Usage: Good for eating out of hand, cooking and

processing. • Shape: Large, rounded • Scientific Name: Prunus armeniaca; Armeniaca vulgaris • Taste: Sweet • Flesh Description: Thick, aromatic, yellow to yellowish

orange flesh. • Skin Texture: Velvety smooth • Outside Coloring: Yellow to yellowish orange • Size: Large

Availability:January, April- October, November - December

Growing Regions:Chile, USA

Receiving Information:• Use: Apricots make a great ad-

dition to grilled or broiled kabobs and can be poached to make a sauce. Apricots are also popular in jellies and jams and as dried fruit.

• Selection: Choose fruit that is free of blemishes and bruises. Ripe fruit will be soft to the touch but not mushy.

Storage/Handling:• Decay; mealy texture: Indication

of improper storage tempera-ture - store ripe fruit at 32 - 36 degrees F/0-2 degrees C until

ready to display. Check and sort ripe fruit daily, displaying or us-ing ripest apricots first.

• Ripening: If the apricots you have chosen from a store are not ripe enough, place them in a pa-per bag and do not store in the refrigerator until fully ripened.

• Optimum Temp (F): 32F 0.0 C








• Mist: No

• Top Ice: No

• Odor Sensitive: No

Apricot

Nutrition Facts


Serving Size: 1 cup rawAmount Per Serving

Calories 5 Fat Calories 0

% Daily Value*

Total Fat 0 g 0%

Sat Fat 0 g 0%

Trans Fat 0 mg 0%

Cholesterol 0 mg 0%

Sodium 0mg 0%


Dietary Fiber 0g 0%

Sugars 0g

Protein 1g 1%

Potassium 74mg 2%

Vitamin 30% Vitamin C 4%

Calcium 3% Iron 2%


Arugula• Also called rocket, this is a peppery green very popular

in Mediterranean dishes.• Arugula is low in saturated fat, and very low in choles-

terol. It is also a good source of protein, thiamin, ribofla-vin, vitamin B6, pantothenic acid, zinc and copper, and a very good source of dietary fiber, vitamin A, C, and K, folate, calcium, iron, magnesium, phosphorus, potas-sium and manganese.


Growing Regions:USA

Receiving Information:• Scientific Name: Eruca sativa

• Variety AKA/Synonyms: Rocket, roquette, rugula, rucola

• Usage: Wash arugula leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh arugula with salad greens, or add to most soups and stews near the end of cooking time.

• Selection: Look for bright green leaves that are delicately crisp, and stems that are neither with-ered nor slimy.

• Storage: Loosely wrap arugula in damp paper towels and place in a plastic bag for up to 3 days in the refrigerator.

Storage/Handling:• Optimum Temp (F): 32 - 32F

0.0 - 0.0 C



• Ethylene Producer: No

• Ethylene Sensitive: Yes




• Mist: Yes

• Top Ice: No



Nutrition Facts


Serving Size: 1 cup Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 3mg 0%



Sugars 0g

Protein 3g 6%

Potassium 271mg 6%


Calcium 3% Iron 16%


Asparagus• Green asparagus has a slightly bitter, woody taste. • White asparagus has a milder sweeter flavor. • Use: Asparagus can be marinated and used raw in sal-

ads or it can be grilled, broiled, baked or steamed as a side dish. Often served with Hollandaise sauce.

• Selection: Consumers should choose stalks that are firm, yet tender. Stalks with a deep green color or purple tips have the best flavor. Thin stalks will typi-cally cook faster than thicker stalks. As long as they are close in diameter, they should all cook up equally tender.


Growing Regions:Argentina, Canada, Chile, Colombia, Ecuador, Guatemala, Mexico, Peru, USA

Receiving Information:• Usage: Good out of hand and

for cooking.

• Outside Coloring: Green.

• Taste: Nutty and mild.

• Shape: Spear-like stalks.

• Skin Texture: Stalk is smooth and rubbery.

• Flesh Description: Very light green to a white, thick firm crunchy spear.

• Scientific Name: Asparagus of-ficinalis.


2.8 - 5.0 C








• Mist: Yes

• Top Ice: No


• Dull gray-green color; limp tips: Indication of chill injury - do not store asparagus below 36 degrees F/2 degrees C.

• Tough spears: Indication of ethylene exposure - store asparagus away from ethylene-producing produce and ripening rooms.

• Decay; tough texture; loss of fla-vor: Indication of storage at high temperatures - maintain storage temperature of 32-36 degrees F/0-2 degrees C.

• Dried up butt ends: Asparagus butt ends may become dry if ex-posed to low humidity - maintain humidity level of 90-98%. Stand asparagus bunches, butt-end down, in shallow water.


Nutrition Facts


Serving Size: 1 Calif. Avocado (Black Skin)

Amount Per Serving


% Daily Value*

Total Fat 20 g

Sat Fat 3 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 10 mg 0%


Dietary Fiber 9 g 36%

Sugars 1 g

Protein 3 g 6%

Potassium 660 mg 14%


Calcium 2% Iron 4%


Avocado• Usage: Good for eating fresh in salads, raw, or a condi-

ment. • Taste: Mild, rich, nutty flavor • Shape: Pear shaped • Scientific Name: Persea Americana • Skin Texture: Smooth, hard • Flesh Description: Yellow-green to pale green, thick,

smooth, fatty flesh • Size: Medium


Growing Regions:Brazil, Chile, Dominican Republic, Mexico, USA Receiving Information:• Selection: Look for fruit that

gives slightly when touched if planning to use the fruit right away.

Storage/Handling:• Uneven ripening: Indication of

improper storage temperatures. Improperly stacked avocado boxes may also cause uneven ripening. Maintain proper stor-age temperatures for unripe fruit. Ordering preconditioned avocados will also help prevent uneven ripening. Stack avocado boxes on 40” x 48” pallets in an alternating four-block pattern to insure proper air circulation and temperature control.

• Grayish-brown discoloration of skin or pulp: dark streaks through flesh: Indication of chill injury, do not store ripe avocados below 32 degrees F/0 degrees C and un-ripe avocados below 45 degrees F/7 degrees C. Note: Exposure to ethylene gas may increase symptoms of chill damage.

• Refrigeration: Consumers should not refrigerate their unripe avocados or store them below 45 degrees F. (7.2 degrees C) because that can lead to uneven ripening.

• Storage: If consumers have avocados that are ripe and ready to eat but they are not ready to use them, the avocados can be refrigerated for 3-5 days to ex-tend their shelf life. They should not leave ripe avocado out on their counter or at room tempera-ture for too long before they are ready to use them because this can lead to the fruit over-ripening. Exposing avocados to ethylene-producing fruit will cause them to ripen quickly, and my increase symptoms of chill damage.

• Optimum Temp (F): 40F / 4.4 C






• Odor Producer: Yes

• Ripens After Harvest: Yes

• Mist: No

• Top Ice: No



Nutrition Facts


Banana• Bananas are potassium-rich and can be an important com-

ponent of a diet to reduce the risk of hypertension. Bananas also provide vitamin C, are a good source of fiber and contain 20% of the recommended daily allowance of B6. Bananas are found to be fat-free and sodium-free as well.

• Avoid storing bananas in a fruit bowl with fruits like apples or peaches (or any produce item that emits ethylene gas), since this will cause bananas to ripen very quickly.

• Do not store bananas in the refrigerator. They will turn a gray/brown color and even though they are still edible, they will look undesirable.

• Bananas are at peak flavor when small brown spots appear, and are still good when covered by larger brown spots. As bananas ripen, the starch in the fruit turns to sugar. The brown spots indicate that the sugar content is increasing.


Growing Regions:Colombia, Costa Rica, Dominican Republic, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Peru, Venezuela

Receiving Information:• Accelerated flesh softening; flesh

decay, poor color: Indication of storage at high temperatures - maintain temperature range of 60-65 degrees F/16-18 degrees C.

• Dull skin color when fruit ripens: Indication of chill injury - do not store mature green or ripe bananas below 55 degrees F/13 degrees C.


12.8 - 15.0 C








• Mist: No

• Top Ice: No

• Odor Sensitive: No Serving Size: 1 cup slicedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 1%

Trans Fat 0 mg 0%

Cholesterol 0 mg 0%

Sodium 2 mg 0%



Sugars 18g

Protein 2g 4%

Potassium 537mg 11%


Calcium 1% Iron 2%


Banana Chart Sources: FreshPoint Vendor and Industry Partners – listed at www.freshpoint.com

Spec Text Sources: USDA & PMA 7

Yellow with Brown Spots

5 6Yellow with Green Tips All Yellow

4More Yellow than Green

1 2 3Deep Green Light Green Equally Green & Yellow


• Usage: Good for eating fresh, freezing, canning. • Taste: Nutty • Storage Quality: Round seeds with long, straight pods • Shape: Rumpled • Outside Coloring: Silvery green • Flesh Description: Tender, meaty• The different varieties of beans contain different nutri-

ents that promote health including fiber, folate and vita-min C that help to prevent cancer. Beans can be found to be fat-free, saturated fat-free, cholesterol-free, low in calories, very low sodium, a good source of vitamin C, iron, folate, phosphorus, copper, magnesium and potassium depending on the variety.


Growing Regions:Canada, Ecuador, Guatemala, Mexico, Nicaragua, Peru, USA

Receiving Information:• Retain moisture: Wash beans

before refrigeration to prevent from drying out.

• Pitted, loss of moisture:

• Evidence of chilling injury to the beans if held at temperatures below 40 degrees F/4.4 degrees C.

• Selection: Shoppers should use beans that are free from obvious dark spots. The best beans are the ones that are firm and snap when they are bent.

• Stocking: Snap bean contain-ers should be stacked to allow maximum air circulation.


4.4 - 7.2 C








• Mist: No

• Top Ice: No


Bean,Green

Nutrition Facts

Serving Size: 1 cup; fresh, cooked (no salt or fat added)Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 2g

Protein 2g 0%

Potassium 181mg 4%


Calcium 6% Iron 5%



• Scientific Name: Beta vulgaris • Flesh Description: Firm, hard. • Usage: Good for cooking and pickling. • Outside Coloring: Red to dark red to yellow/orange • Shape: Round, flattened shape • Skin Texture: Smooth, slightly waxy and firm • Taste: Sweet to very sweet


Growing Regions:Canada, Mexico, USA

Receiving Information:• Usage: Beets can be eaten raw

or cooked. Great additions to salads and soups.

• Selection:

• Consumers should choose beets that are firm to the touch without blemishes or soft spots.

Storage/Handling:• Rough, woody texture: Indication

of age - choose small to medium sized beets with tender, fresh green tops. Small size usually indicates younger more tender beets.

• Sprouting decay: Indication of storage at high temperatures - maintain storage temperature of 32-36 degrees F/0-2 degrees C. Low air circulation may also pro-mote decay; be sure to maintain adequate air circulation while store beets. Bunched beets are more perishable than topped beets.

• Wilting: Indication of storage in an area with low humidity - main-tain humidity level of 90-98%.

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C








• Mist: Yes

• Top Ice: No


Beet,Red

Nutrition Facts

Serving Size: 1 cup, rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 106 mg 5%



Sugars 9g

Protein 2g 0%

Potassium 442mg 9%


Calcium 2% Iron 6%


Nutrition Facts


Serving Size: 1 cupAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 7g

Protein 2g 4%

Potassium 223mg 5%


Calcium 4% Iron 5%


• Phytochemical; Ellagic acid • Usage: Good for eating fresh as a snack and for use in

baking, sauces, salads and preserves. • Color; Purple/black • Scientific Name: Rubus fruticosus • Skin Texture: Smooth and glossy • Taste: Very sweet, bold and rich flavor. • Blackberries contain ellagic acid, which has been

shown to have viral and bacteria fighting properties. • These berries can be low-fat, saturated fat-free, sodi-

um-free, cholesterol-free, high in fiber, vitamin C and a good source of folate.


Growing Regions:Argentina, Chile, Mexico, USA

Receiving Information:• Leaky berries: Indication of

overripe fruit - inspect blackber-ries carefully and use shortly after arrival.

• Fruit breakdown or collapse: Indication of freeze damage - do not store below 30 degrees F/-1 degree C.

• Green berries; caps attached: Green berries or those with caps still attached are under-ripe and should not be used.


0.0 - 1.1 C








• Mist: No

• Top Ice: No


• Washing: Berries are often picked and packaged right in the field so it is important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating.

• Refrigeration: Keep berries in the refrigerator at all times until you are ready to use them. Ber-ries left out of refrigeration have a substantially shorter shelf life and will break down quickly.

• Mold: Remove moldy berries from your package immediately as mold will quickly spread to the other berries.

Berry,Blackberry

Nutrition Facts



% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 15g

Protein 1g 2%

Potassium 114mg 2%


Calcium 1% Iron 2%


• Phytochemical; Ellagic acid • Usage: Good for eating fresh as a snack and for use in

baking, sauces, salads and preserves. • Color; Purple/black • Scientific Name: Rubus fruticosus • Skin Texture: Smooth and glossy • Taste: Very sweet, bold and rich flavor. • Blackberries contain ellagic acid, which has been

shown to have viral and bacteria fighting proper-ties. These berries can be low-fat, saturated fat-free, sodium-free, cholesterol-free, high in fiber, vitamin C and a good source of folate.


Growing Regions:Argentina, Canada, Chile, Uruguay, USA

Receiving Information:• No bloom: Signs of excessive

handling and lack of freshness result in the lack of bloom (silver-white frost) on the berries.


0.0 - 1.1 C








• Mist: No

• Top Ice: No


• Washing: Berries are often picked and packaged right in the field so it is important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating.



Berry,Blueberry

Nutrition Facts




% Daily Value*

Total Fat 1g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 5g

Protein 1g 3%

Potassium 186mg 4%


Calcium 3% Iron 5%


• Shape: Bumpy; juicy • Phytochemical: Ellagic Acid • Usage: Great snack; excellent topping on cereals,

pancakes, waffles, yogurt or desserts; used in muffins, shakes/smoothies, sorbets, in salads or sauces. Great for jams and jellies.

• Color: Red • Flesh Description: Red, juicy • Shape: Round to ovoid or conical • Scientific Name: Rubus idaeus • Taste: Sweet, slightly acidic flavor


Growing Regions:Argentina, Canada, Chile,Mexico, USA

Receiving Information:• Product breakdown: Raspber-

ries are sensitive to even light freezing - do not store raspber-ries below 30 degrees F/-1 degrees C.

• Decay: Raspberries may decay if they are allowed to stand at room temperature. Keep rasp-berries properly refrigerated until ready to use or display.

• Leaking; deterioration: Berries may leak or begin to deteriorate if they are mishandled. For best quality, handle berries with care; do not drop shipping containers on floor.


0.0 - 1.1 C








• Mist: No

• Top Ice: No


• Washing: Berries are often picked and packaged right in the field so it is very important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating.

• Selection: Consumers should choose berries that are firm to the touch but give slightly. Avoid mushy berries or berries that are crushed or show signs of mold.


• Taste: Raspberries have a mostly sweet, slightly tart flavor.

Berry,Raspberry

Nutrition Facts


Serving Size: 1 cup wholeAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 7g

Protein 1g 2%

Potassium 220mg 5%


Calcium 2% Iron 3%


• Phytochemical: Anthocyanins, Ellagic Acid • Skin Texture: Juicy, slightly bumpy, with tiny seeds. • Shape: Oval to conical shape. • Color: Red • Flesh Description: Red, juicy fruit with tiny seeds. • Usage: Strawberries are great as a fresh snack. • Taste: Sweet.


Growing Regions:Argentina, Canada, Mexico, USA

Receiving Information:• Washing: Berries are often

picked and packaged right in the field so it is important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating.




0.0 - 1.1 C








• Mist: No

• Top Ice: No


• Decay: Delays in cooling strawberries soon after harvest or handling strawberries at temperatures above 36 degrees F/2 degrees C will accelerate the growth of gray mold - always inspect strawberries carefully upon arrival.

• Internal breakdown: Indication of being sprayed before or during storage or removing the green caps prior to rinsing. Do not spray berries during storage. (Berries should not be rinsed until just before they are used. Remove green caps after berries are rinsed to help preserve the strawberry flavor and prevent internal breakdown.)

• Loss of color or flavor; shriveling:

• Indication of storage for long periods of time - maintain proper storage temperatures and use strawberries soon after receiv-ing.

Berry,Strawberry

Nutrition Facts


Serving Size: 1 cup choppedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 2g 9%

Sugars 1g

Protein 2g 5%

Potassium 278mg 6%


Calcium 4% Iron 4%


• Phytochemical: Beta-carotene, Lutein, Quercetins, Sulphoraphane, and Indoles.

• Scientific Name: Brassica oleracea. • Usage: Broccoli can be eaten raw or cooked. Good as

a side dish, served with cheese sauce or in salads or casseroles.

• Health: Broccoli is a good source of calcium and Vitamin C. The calcium can help control high blood pressure and may be linked to the prevention of colon cancer.

• Taste: clean, slightly bitter, sweeter when cooked.


Growing Regions:Canada , Colombia, Ecuador , Gua-temala, Mexico, USA

Receiving Information:• Discolored leaves; buds drop-

ping off; softening of texture: Holding broccoli for long periods of time may cause discoloration, loss of buds or general soften-ing of product - display broccoli soon after receiving.

• Yellow bud clustering; loss of buds: Indication of ethyl-ene exposure - keep broccoli away from ethylene-producing produce and ripening rooms. Maintain a storage temperature of 32 degrees F/0 degrees C.

• Wilted product: Dunking in cold water can revive slightly wilted broccoli.


0.0 - 0.0 C








• Mist: Yes

• Top Ice: No


• Refrigeration: Broccoli can become rubbery if stored in an area of the refrigerator that is too dry.

• Cooking: Overcooking broc-coli will make it soft and mushy. Broccoli should be hot, but slightly crisp when cooked properly. Steam or microwave broccoli with a minimal amount of water.

• Storage: Store broccoli in an open plastic bag in the crisper of the refrigerator where it will keep for a week.

Broccoli

Nutrition Facts


Serving Size: 1 cup rawAmount Per Serving

Calories 38 Fat Calories 0

% Daily Value*

Total Fat 0 g 0%

Sat Fat 0 g 0%

Trans Fat 0 mg 0%

Cholesterol 0 mg 0%

Sodium 22mg 1%


Dietary Fiber 8g 6%

Sugars 2g

Protein 3g 6%

Potassium 342mg %


Calcium 4% Iron 7%


Brussels Sprouts

• Usage: Best served cooked as vegetable side dish, but can also be pureed into soups or mixed into a veg-etable medley.

• Scientific Name: Brassica oleracea var. gemmifera. • Outside Coloring: Green. • Shape: Look like miniature cabbages. • Skin Texture: Smooth, glossy; similar to a cabbage. • Flesh Description: Soft when cooked. • Taste: Strong taste, slightly bitter. • Phytochemical: Sulphoraphane, Indoles.



Receiving Information:• Use: Brussels sprouts can be

baked, steamed, stir-fried or boiled.

• Health: Brussels sprouts con-tain phytonutrients, which help prevent cancer.

• Selection: Choose brussels sprouts that are firm to the touch and show no signs of decay. Avoid brussels sprouts with yellow or wilted leaves.


0.0 - 0.0 C




• Ethelyne Sensitive: Yes




• Mist: Yes

• Top Ice: No


• Decay: Brussels sprouts may decay if they are stored at high temperatures or in an area with low air circulation. Maintain storage temperature of 32-36 degrees F/0-2 degrees C and provide adequate air circulation.

• Yellowing: Indication of ethyl-ene exposure - keep away from ethylene-producing produce and ripening rooms.

• Wilting: Brussels sprouts may wilt if stored in an area with low humidity - maintain a humidity level of 90-98%.

• Loss of color; black speckling of leaves: Indication of age - do not hold brussels sprouts for long periods of time - display soon after receiving.



• Flesh Description: Crunchy when raw • Skin Texture: Glossy, smooth • Usage: Good for eating fresh and cooked. • Outside Coloring: Green • Shape: Round • Taste: Slightly bitter; semi-sweet • Phytochemical: Sulphoraphane and Indoles • Use: Cabbage can be used as a base for salads,

shredded for sauerkraut or cooked as a side dish. It can also be used in soup.

• Health: Cabbage is a member of the cruciferous family of vegetables, which are known cancer-fighters. Cab-bage has been shown to help protect against colon cancer.


Growing Regions:Canada, Costa Rica, Mexico, USA

Receiving Information:• Selection: Choose cabbage that

is compact and heavy for its size. Avoid heads with wilted or yellowing leaves.

Storage/Handling:• Yellowing: loss of leaves: Indica-

tion of ethylene exposure - keep cabbage away from ethylene-producing produce and ripen-ing rooms. Maintain a storage temperature of 32-36 degrees F/0-2 degrees C.

• Bruising; loose leaves: Cabbage may become bruised or lose leaves if it is handled roughly - keep handling to a minimum. Do not drop shipping containers on the floor.

• Wilting: Low humidity may cause rapid wilting in cabbage - main-tain humidity level of 90-98 %. Avoid over trimming which may also promote moisture loss and wilting.









• Mist: Yes

• Top Ice: No


Cabbage,Green

Nutrition Facts

Serving Size: 1 cup, choppedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 16 mg 1%


Dietary Fiber 2g 9%

Sugars 3g

Protein 1g 2%

Potassium 151mg 3%


Calcium 4% Iron 2%



• Flesh Description: Crunchy when raw, tender when cooked.

• Skin Texture: Glossy, smooth. • Usage: Good for eating fresh, pickled and cooked. • Outside Coloring: Red or blue. • Shape: Round, tightly compacted leaves. • Phytochemical: Sulphoraphane and Indoles. • Taste: Sweeter than green cabbage. • Use: Cabbage can be used as a base for salads,

shredded for sauerkraut or cooked as a side dish. It can also be used in soup.

• Health: Cabbage is a member of the cruciferous family of vegetables, which are known cancer-fighters. Cab-bage has been shown to help protect against colon cancer.


Growing Regions:Canada, USA

Receiving Information:• Selection: Choose cabbage that

is compact and heavy for its size. Avoid heads with wilted or yellowing leaves.

Storage/Handling:• Yellowing: loss of leaves: Indica-

tion of ethylene exposure - keep cabbage away from ethylene-producing produce and ripen-ing rooms. Maintain a storage temperature of 32-36 degrees F/0-2 degrees C.

• Bruising; loose leaves: Cabbage may become bruised or lose leaves if it is handled roughly - keep handling to a minimum. Do not drop shipping containers on the floor.

• Wilting: Low humidity may cause rapid wilting in cabbage - main-tain humidity level of 90-98 %. Avoid over trimming which may also promote moisture loss and wilting.









• Mist: Yes

• Top Ice: No


Cabbage,Red

Nutrition Facts



% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 24 mg 1%


Dietary Fiber 7g 5%

Sugars 3g

Protein 1g 3%

Potassium 216mg 5%


Calcium 4% Iron 4%


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 88mg 4%



Sugars 6g

Protein 1g 3%

Potassium 410mg 9%


Calcium 4% Iron 2%


• Scientific Name: Daucus carota ssp. sativus • Usage: Excellent for eating out of hand, cooked, and

baked. • Outside Coloring: Orange • Phytochemical: Rich in beta-carotene • Shape: Round and cylindrical • Skin Texture: Smooth texture, may contain fine hairs • Flesh Description: Sweet taste, orange in color, very

firm and crunchy • Taste: Sweet, crunchy taste


Growing Regions:Canada, Colombia, Ecuador, Guate-mala, Mexico, USA

Receiving Information:• Bitter flavor: Indication of ethyl-

ene exposure - store away from ethylene-producing produce and ripening rooms.

• Cracks; flabby or discolored skin: Indication of freeze dam-age - do not store carrots below 30 degrees F/-1 degree C.

• Decay; sprouting: Indication of storage at high temperatures - maintain storage temperature of 32-36 degrees F/0-2 degrees C.

• Wilting: Carrots may wilt if stored in an area with low humid-ity. Bunched carrots are more perishable than topped carrots. Maintain a humidity level of 90-98% for best quality.

• Yellow tips; soft spots: Indication of age - inspect carrots carefully upon arrival.


0.6 - 1.7 C





• Water Sprinkle: Yes



• Mist: Yes

• Top Ice: No


• Cooking: Carrots can be added to soups or salads to add a sweet taste or crunchy texture. Dill, coriander, chervil, and tar-ragon are herbs that enhance the flavor of carrots.

• Refrigeration: Carrots can become rubbery if stored in an area of the refrigerator that is too dry.

• Washing: Carrots should be rinsed before eating or using in cooked foods.

• Selection: Choose carrots that are hard and unblemished. Avoid carrots that show signs of decay or have a white film on them.

Carrot


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 2g 8%

Sugars 2g

Protein 2g 4%

Potassium 299mg 6%


Calcium 2% Iron 2%


• Flesh Description; A mild, nubbly texture and crumbly crunch.

• Scientific Name: Brassica oleracea var. botrytis • Usage: Good eaten fresh or cooked. • Outside Coloring: Light green to green. • Skin Texture: Nubbly texture and crumbly crunch. • Shape: Smooth stem with large white nubby head par-

tially encased with green leaves. • Phytochemical: Sulphoraphane and Indoles. • Taste: Truly fresh cauliflower tastes nutty and mild.


Growing Regions:Canada, Guatemala, Mexico, Peru, USA

Receiving Information:• Decay; water-soaked appear-

ance; spotting:

• Indication of storage at high temperatures - store cauliflower at 32 degrees F/0 degrees C.

• Gray-brown discoloration; curd softening; water-soaked appear-ance:

• Indication of freeze injury - do not store cauliflower below 31 degrees F/-0.5 degrees C.

• Wilted leaves: Indication of stor-age in low humidity - maintain humidity level of 90-98%.

• Yellowing or loss of leaves: Indication of ethylene exposure - store cauliflower away from ethylene-producing produce and ripening rooms.

• Bruised heads: Cauliflower is susceptible to bruising; handle product with care and do not drop shipping containers on the floor.

Storage/Handling:• Optimum Temp (F): 32F

0.0 C








• Mist: Yes

• Top Ice: No


• Use: Cauliflower can be eaten both raw and cooked. Makes a simple addition to salads and side dishes.

• Health: Cauliflower is high in vi-tamin C, an antioxidant that has been shown to help fight cancer.

• Selection: Consumers should choose cauliflower heads with compact florets and bright green leaves. Avoid product with brown on the head or wilted leaves.

Cauliflower

Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 2g 6%

Sugars 2g

Protein 1g 2%

Potassium 263mg 6%


Calcium 4% Iron 1%


• Flesh Description; A mild, nubbly texture and crumbly crunch.

• Scientific Name: Brassica oleracea var. botrytis • Usage: Good eaten fresh or cooked. • Outside Coloring: Light green to green. • Skin Texture: Nubbly texture and crumbly crunch. • Shape: Smooth stem with large white nubby head par-

tially encased with green leaves. • Phytochemical: Sulphoraphane and Indoles. • Taste: Truly fresh cauliflower tastes nutty and mild.



Receiving Information:• Dehydrated: Product has been

left uncovered; place in an ice water bath to replace moisture.

• Wilting: Indication of exposure to high temperatures and low hu-midity - store at 32-36 degrees F/0-2 degrees C with a humidity level of 90-95%. Adequate air circulation is also necessary to maintain good quality celery.

• Yellowing: Indication of ethylene exposure - keep celery away from ethylene-producing pro-duce and ripening rooms.


0.0 - 2.2 C








• Mist: Yes

• Top Ice: No


• Health: Celery has been shown to be helpful in lowering choles-terol and blood pressure.

• Refrigeration: Celery should be stored in the crisper of the re-frigerator (a cool, moist environ-ment) in a plastic bag. In these conditions, celery can be kept for up to two weeks.

• Use: Choose celery stalks that are stiff and snap when they break. Avoid stalks that have wilted leaves on the ends of ap-pear limp.

• Selection: Choose celery stalks that are stiff and snap when they break. Avoid stalks that have wilted leaves on the ends or ap-pear limp.

• Washing: Do not wash celery until you are ready to use it. If it is washed before storing, make sure to remove excess moisture, as it can cause mold to develop.

Celery

Nutrition Facts


Serving Size: 1 cup, w/pits (Queen Anne, Bing)

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 18g

Protein 1g 3%

Potassium 306mg 7%


Calcium 2% Iron 3%


• Phytochemical: Anthocyanins, Quercetins • Usage: Best consumed fresh. • Commodity Organizations• Outside Coloring: Dark red, black • Scientific Name: Prunus P. avium; Prunus P. cerasus • Flesh Description: Red, light red juice; Extremely juicy

when ripe • Taste: Sweet • Size: Small• Use: Cherries can be eaten raw as a snack or in sal-

ads. They are also used in baked goods and added to drinks and snacks.

Availability:January, April - August

Growing Regions:Canada, Chile, USA

Receiving Information:• Selection: Choose cherries that

are firm and have good coloring. Avoid wrinkled and soft cherries.

• Hard, light-colored cherries with dry, acidic flavor: Indication of immature fruit - do not use.

• Loss of flavor; dull color: Indica-tion of age. Inspect cherries care-fully upon arrival and use soon after receiving. Maintain a storage temperature of 30-32 degrees F/-1-0 degrees C.

Storage/Handling:• Storage: Keep cherries cold until

they are ready for consumption. Freeze cherries to extend the season. When tightly sealed, fro-zen cherries can be kept for up to a year. Do not store cherries in the sun or warm areas since it will cause them to deteriorate quickly. Do not store cherries in the fruit/veggie crisper with strong smelling items. This will cause cherries to pick-up those scents and alter their taste.

• Pitted skin: Indication of rough handling - keep handling to a minimum and do not dump cher-ries from shipping containers.

• Shriveling; dry dark stem: Indi-cation of storage in low humid-ity - for best quality maintain humidity level of 90-98% during storage.

• Optimum Temp (F): 30 - 32F -1.1 - 0.0 C








• Mist: No

• Top Ice: No


Cherries,Red

Nutrition Facts


Serving Size: 1 cup, w/pits (Queen Anne, Bing)

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%



Sugars 18g

Protein 1g 3%

Potassium 306mg 7%


Calcium 2% Iron 3%


• Phytochemical: Anthocyanins, Quercetins • Flesh Description: Clear interior, very juicy when ripe • Usage: Good for eating out of hand. • Variety AKA/Synonyms: Queen Annes • Shape: Round • Taste: Sweet • Skin Texture: Thin, easily bruised, delicate • Outside Coloring: Yellow and Red • Size: Small

Availability:June - August

Growing Regions:USA

Receiving Information:• Selection: Choose cherries that

are firm and have good coloring. Avoid wrinkled and soft cherries.

• Hard, light-colored cherries with dry, acidic flavor: Indication of immature fruit - do not use.

• Loss of flavor; dull color: Indica-tion of age. Inspect cherries care-fully upon arrival and use soon after receiving. Maintain a storage temperature of 30-32 degrees F/-1-0 degrees C.

Storage/Handling:• Storage: Keep cherries cold until

they are ready for consumption. Freeze cherries to extend the season. When tightly sealed, fro-zen cherries can be kept for up to a year. Do not store cherries in the sun or warm areas since it will cause them to deteriorate quickly. Do not store cherries in the fruit/veggie crisper with strong smelling items. This will cause cherries to pick-up those scents and alter their taste.

• Pitted skin: Indication of rough handling - keep handling to a minimum and do not dump cher-ries from shipping containers.

• Shriveling; dry dark stem: Indi-cation of storage in low humid-ity - for best quality maintain humidity level of 90-98% during storage.

• Optimum Temp (F): 30 - 32F -1.1 - 0.0 C








• Mist: No

• Top Ice: No


Cherries,White

Nutrition Facts


Serving Size: 1 medium (approx 4” across)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%



Sugars 18g

Protein 2g 4%

Potassium 356mg 8%


Calcium 3% Iron 1%

• Scientific Name: Citrus x paradisi. • Usage: Eaten fresh, included in salads, grilled, broiled

and juiced. • Phytochemical: Hesperidin, Tangeritin, Limonene. • Shape: Oblate. • Taste: Slightly acidic, citrusy and bitter. • Skin Texture: Thick, heavy, shiny smooth skin. • Flesh Description: White-yellow segmented acidic pulp. • Outside Coloring: Yellow. • Size: 10 - 15 cm Medium.• Health: Besides its benefits of being a good source

of vitamins C and A, grapefruit has been shown to be helpful in weight loss.

• Use: Grapefruit is most often eaten raw with breakfast, but it makes a tasty addition to salads and cooked dishes.


Growing Regions:Bahamas, Mexico, USA

Receiving Information:• Selection: Consumers should

choose grapefruit that has good color and gives slightly when touched. Avoid grapefruit with obvious signs of decay or soft spots.

Storage/Handling:• Storage: Grapefruit are not

easily bruised, so stacking is possible.

• Mold: Indication of storage at warm temperatures and high humidity. To prevent mold from spreading, remove affected fruit and handle grapefruit with care to avoid injury. Maintain short-term storage temperature of 45-50 degrees F/7-10 degrees C and a humidity level of 85-95%.

• Pitting or browning of skin; wa-tery breakdown of flesh: Indica-tion of chill injury - do not store grapefruit below 45 degrees F/7 degrees C.

• Skin deterioration; flesh decay: Indication of ethylene exposure - keep grapefruit away from ethylene-producing produce and ripening rooms.

• Optimum Temp (F): 50 - 60F 10.0 - 15.6 C








• Mist: No

• Top Ice: No


Citrus,Grapefruit


Nutrition Facts


Serving Size: 1 medium (approx 4” across)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%



Sugars 18g

Protein 2g 4%

Potassium 356mg 8%


Calcium 3% Iron 1%

• Scientific Name: Citrus x paradisi.• Usage: Eaten fresh, included in salads, grilled, broiled

and juiced.• Phytochemical: Hesperidin, Tangeritin, Limonene.• Shape: Oblate.• Taste: Slightly acidic, citrusy and bitter.• Skin Texture: Thick, heavy, shiny smooth skin.• Flesh Description: White-yellow segmented acidic pulp.• Outside Coloring: Yellow.• Size: 10 - 15 cm Medium.• Health: Besides its benefits of being a good source

of vitamins C and A, grapefruit has been shown to behelpful in weight loss.

• Use: Grapefruit is most often eaten raw with breakfast, but it makes a tasty addition to salads and cooked dishes.


Growing Regions:Bahamas, Mexico, USA


choose grapefruit that has goodcolor and gives slightly whentouched. Avoid grapefruit withobvious signs of decay or softspots.

Storage/Handling:• Storage: Grapefruit are not

easily bruised, so stacking ispossible.

• Mold: Indication of storage atwarm temperatures and highhumidity. To prevent mold fromspreading, remove affected fruitand handle grapefruit with careto avoid injury. Maintain short-term storage temperature of45-50 degrees F/7-10 degrees Cand a humidity level of 85-95%.

• Pitting or browning of skin; wa-tery breakdown of flesh: Indica-tion of chill injury - do not storegrapefruit below 45 degrees F/7degrees C.

• Skin deterioration; flesh decay:Indication of ethylene exposure- keep grapefruit away fromethylene-producing produceand ripening rooms.

• Optimum Temp (F): 50 - 60F10.0 - 15.6 C








• Mist: No

• Top Ice: No


Citrus,Grapefruit


Pack Size:36/40 ct, 6 ct

Nutrition Facts


Serving Size: 1 fruit (2-3/8” across)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 2mg 0%


Dietary Fiber 2g 9%

Sugars 2g

Protein 1g 2%

Potassium 116mg 2%


Calcium 2% Iron 3%


• Scientific Name: Citrus x limon • Flesh Description: Flesh is juicy and acidic. • Taste: Juicy, acidic citrus taste; adds mild flavorful acid

to many food dishes. • Shape: Oval. • Skin Texture: Smooth, porous skin. • Usage: Used primarily for their juice, though pulp and

rind (zest) are also used, primarily in cooking or mixing. Also used for lemonade, as a garnish for drinks such as iced tea or water and used in an Italian liqueur Limon-cello.

• Color: Yellow


Growing Regions:Chile, Dominican Republic, Ecuador, Guatemala, Mexico, USA

Receiving Information:• Decay or mold; shortened shelf

life: Sorting lemons at high tem-peratures may promote decay and shorten shelf life. Maintain short-term storage temperatures of 45-50 degrees F/7-10 de-grees C. Decay may also result from cuts or scratches caused by rough handling. Handle lemons with care; do not drop shipping containers on the floor. To prevent mold from spread-ing, remove affected product immediately.

• Pitting of skin; interior discolor-ation; loss of juice: Indication of chill injury - do not store lemons below 45 degrees F/7 degrees C.

• Skin deterioration; flesh decay: Indication of ethylene expo-sure - keep lemons away from ethylene-producing produce and ripening rooms.


7.2 - 8.9 C








• Mist: Yes

• Top Ice: No


• Use: Lemons are used in every-thing from baked goods to main dishes to salads to drinks.

• Health: Lemons contain nutrients that have been shown to be helpful in fighting cancer.

• Taste: Lemons have a distinct sour, tart flavor.

• Selection: Look for lemons that are firm to the touch and free of any brown or soft spots.

Citrus,Lemons



• Scientific Name: Citrus x aurantiifolia. • Flesh Description: Flesh is juicy, light green and acidic.

Like lemons, inner flesh is encased in 8-10 segments. • Usage: Good for eating fresh and cooked. Limes are of-

ten used to accent the flavors of foods and beverages. • Outside Coloring: Green. • Phytochemical: Hesperidin, Tangeritin, Limonene. • Taste: Limes possess a greater sugar and citric acid

content than lemons and feature an acidic and tart taste.

• Shape: Oval. • Skin Texture: Smooth, porous skin.• Use: Limes are most often used in baked goods and as

a garnish for drinks.


Growing Regions:Belize, Colombia, Costa Rica, Ecua-dor, Guatemala, Honduras, Mexico, USA

Receiving Information:• Selection: Choose limes with an

even green color that are firm to the touch and free of brown or soft spots.

Storage/Handling:• Pebbly brown or black skin:

Indication of rough handling - handle limes with care; do not drop shipping containers on the floor.

• Shriveling; loss of juice: Indica-tion of low humidity - maintain humidity level of 85-95%.

• Skin deterioration; decay: Indication of ethylene exposure - keep limes away from ethylene-producing produce and ripening rooms.

• Pitting or discoloration of skin: Indication of chill injury - do not store limes below 45 degrees F/7 degrees C.





• Ethelyne Sensitive: No




• Mist: Yes

• Top Ice: No


Citrus,Lime

Nutrition Facts

Serving Size: 1 wedge or sliceAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%


Dietary Fiber 0g 1%

Sugars 0g

Protein 0g 0%

Potassium 8mg 0%


Calcium 0% Iron 0%


Nutrition Facts


Serving Size: 1 cup sectionsAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%



Sugars 17g

Protein 2g 4%

Potassium 326mg 7%


Calcium 7% Iron 1%


• Scientific Name: Citrus sinensis • Usage: Oranges are a favorite as a snack, but they

can also be added to salads, fruit bowls and as part of stir-fries.

• Health: Oranges contain pectin, which has been shown in studies to help reduce cholesterol.

• Taste: Oranges vary in taste by variety but are generally sweet and juicy.


Growing Regions:Dominican Republic, Mexico, USA

Receiving Information:• Selection: Choose citrus with

good color that is plump and firm. Avoid shriveled or dried out citrus.

• Use: Citrus can be used in every-thing from salads to stir-fries to drinks.

• Russeting: Do not throw away or-anges if they have a rough brown spot on the skin. This is due to russeting, and it does not affect the flavor of the orange.

• Refrigeration: Storing oranges in the pantry or in a warm or non-refrigerated area will promote de-cay and molding. If oranges are going to be stored in the refrig-erator, as long as they are kept at the proper temperature, they will stay good for up to two weeks.


0.0 - 8.9 C








• Mist: No

• Top Ice: No


• Skin deterioration; flesh decay:

• Indication of ethylene expo-sure - keep oranges away from ethylene-producing produce and ripening rooms.

• Pitting of skin; discoloration:

• Indication of chill injury - do not store oranges below 38 degrees F/3 degrees C.

• Mold: Molding may occur if orange containers are stored di-rectly on the floor - store orange containers off the floor to prevent them from becoming damp. Keep storage area well-ventilat-ed. Do not hold oranges for long periods of time; the longer the oranges are stored, the greater the incidence of decay-causing fungi.

Citrus,Orange


Nutrition Facts


Serving Size: 1 cup, rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 7mg 0%


Dietary Fiber 1g 5%

Sugars 0g

Protein 1g 2%

Potassium 61mg 1%


Calcium 5% Iron 0%


Collard Greens

• Usage: Collard is a popular substitute for cabbage. • Outside Coloring: Dark green. • Shape: Long, fan-shaped leaves. • Phytochemical: Lutein, Sulphoraphane, and Indoles • Taste: Mild flavored greens with slightly bitter flavor. • Skin Texture: Smooth, firm leaves. • Flesh Description: Smooth, green, firm leaves. • Size: Varies


choose greens that look crisp and fresh. Avoid wilted or browning leaves. A little dirt on the leaves is OK.

• Use: Greens can be used as a supplement to salads or they can be cooked and eaten as a side dish.

• Taste: Greens come in a wide variety of shapes, sizes and fla-vors. Most greens have a mild taste, but they range from bitter to sweet.

• Health: Leafy greens are a source of vitamin A, which con-tributes to eye and skin health.


0.0 C








• Mist: Yes

• Top Ice: No



Nutrition Facts


Serving Size: 1 Cup

Amount Per Serving


% Daily Value*

Total Fat 2 g

Sat Fat 1 g 2%

Trans Fat

Cholesterol 0 mg

Sodium 23 mg 1%



Sugars 10 g

Protein 5 g 11%

Potassium 416 mg 9%


Calcium 0% Iron 4%


Corn• Health: Compounds found in corn have been shown to

help prevent cardiovascular disease. • Use: Corn is mainly used as a side dish to a meal but

can also be used for corn fritters, custards or puddings, souffles, stuffed peppers, salsas and soups.

• Scientific Name: Zea mays. • Skin Texture: Husks are thin with willowy, thin yellow

fibers. • Flesh Description: Kernels are juicy and firm. • Shape: Oval, long. • Taste: Sweet, super-sweet. • Usage: Used in cooking. • Outside Coloring: White or yellow kernels. • Phytochemical: Zeaxanthin.


Growing Regions:Canada, Ecuador, Mexico, Peru, USA Receiving Information:• Selection: To ensure that you

have/will purchase(d) fresh corn, peel back the husks. Dry husks may signal poor quality. Although, peeling back dried husks on supersweets will reveal healthy corn.

Storage/Handling:• Loss of sweet flavor: Indication of

age or storage at high tempera-tures. Inspect corn carefully upon arrival for quality and use or dis-play shortly after receiving. Store sweet corn at 32-36 degrees F/0-2 degrees C.

• Dried-out husks: May signal poor quality, except in supersweet va-rieties. Peeling off dried husks on supersweets will reveal healthy corn.

• Optimum Temp (F): 34-38F 1.1 - 3.3 C








• Mist: Yes

• Top Ice: No



Nutrition Facts


Serving Size: 1 cup slicedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 2%

Potassium 162mg 3%


Calcium 2% Iron 1%


• Taste: A pungent mix of sage and citrus. • Scientific Name: Coriandrum sativum • Outside Coloring: Dark green leaves, green stems • Flesh Description: Green, waxy, fawning leaves. • Shape: Thin leaves and stem • Usage: Used in Indian, Asian and Mexican cooking,

bean dips, stir fries, chilis, salsas and guacamole. Availability:Year round


Receiving Information:• Pitting; water-soaked spots;

decay: Indication of chill injury - chill injured cucumbers will decay rapidly after they are brought out of storage. Do not store cucumbers below 45 de-grees F/7 degrees C.

• Shriveling: Storing cucumbers in an area with low humidity will promote shriveling - maintain humidity level of 90-95% .

• Soft, sunken ends; loose seed cavity: Indication of over mature product - be sure to inspect cu-cumbers carefully upon arrival.

• Yellowing; softening: Indication of ethylene exposure and stor-age at high temperatures. Keep cucumbers away from ethylene-producing produce an ripening rooms. Store at 45-50 degrees F/7-10 degrees C.


7.2 - 10.0 C








• Mist: No

• Top Ice: No


• Use: Cucumbers are most often used in salads and vegetable trays. Commonly used topically to reduce swelling as well

• Refrigeration: Never freeze cucumbers or keep them in the coldest areas of the fridge. They will soften and become mushy.

• Selection: Select firm, unblem-ished cucumbers that are round-ed at the tips and heavy for their size. Reject any products with soft spots or withered ends.

• Washing: Waxed cucumbers should be thoroughly washed or peeled before serving.

• Storage: Wrap or store un-washed cucumbers in plastic and keep in crisper until ready to use. Any unused portion of a cut cucumber should be wrapped tightly in plastic wrap and refrig-erated.

Cucumber,English

Nutrition Facts


• Flesh Description: Crunchy, light green with seeds • Outside Coloring: Dark green • Usage: Good for salads, sandwiches, relish, vegetable

platter, salsa, and soups. • Taste: Slightly bitter, depending on amount of seeds-

-fewer seeds will yield a less bitter cucumber • Skin Texture: Smooth


Growing Regions:Canada, Dominican Republic, Hon-duras, Mexico, USA







7.2 - 10.0 C








• Mist: No

• Top Ice: No






Cucumber



% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 2%

Potassium 162mg 3%


Calcium 2% Iron 1%


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 2%

Potassium 162mg 3%


Calcium 2% Iron 1%


• Color: Dark green • Texture: Smooth • Shape: Straight, plump shape with slightly tapered

ends.









7.2 - 10.0 C








• Mist: No

• Top Ice: No







Cucumber,Garden

Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 2%

Potassium 162mg 3%


Calcium 2% Iron 1%


• Taste: Crisp, semi-sweet taste. • Flesh Description: Crunchy, light green to yellow. • Outside Coloring: Dark green. • Usage: Good for eating out of hand. • Shape: Oval, thick in the middle. • Skin Texture: Thin skin, with prickles; not as waxy as

most cucumber varieties. • Size: Medium.







7.2 - 10.0 C








• Mist: No

• Top Ice: No







Cucumber,Persian/Lebanese

Nutrition Facts


Serving Size: 1 cup cubesAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%



Sugars 2g

Protein 1g 4%

Potassium 189mg 4%


Calcium 7% Iron 0%


• Flesh Description: Cream-colored, very sweet, mild, meaty flesh; contains some small seeds.

• Usage: Good for stuffing, slicing and rolling with filling, and baking whole to smoosh to a puree.

• Outside Coloring: Red/white or white. • Shape: Round, plump. • Skin Texture: Soft, smooth. • Taste: Sweet, mild flesh.


Growing Regions:Mexico, USA

Receiving Information:• Selection: Consumers should look

for eggplant that is firm to the touch with a deep purple color. Avoid eggplant with obvious bruises or soft spots. Small scars on eggplant, commonly caused by wind, do not affect quality.

• Health: Eggplant has been found to help aid in the protection of brain cells.

• Handling: Eggplant is sensitive to temperature extremes and requires a cool atmosphere to cut moisture loss. If left at room temperature for days, product becomes soft and wrinkled.


7.8 - 12.2 C








• Mist: Yes

• Top Ice: No


• Skin or pulp decay: Decay may result from bruising due to rough handling. Handle eggplants with care to prevent product damage; do not drop shipping containers on the floor.

• Yellowish-brown skin discolor-ation; increased decay: Indica-tion of chill injury - do not store eggplants below 45 degrees F/7 degrees C.

• Browning of pulp and seeds; accelerated decay: Indication of ethylene exposure - keep eggplants away from ethylene producing produce and ripening rooms.

• Shriveled or flabby skin: Egg-plants may begin to shrivel if stored in an area with low humid-ity - maintain humidity level of 90-95%.

Italian Eggplant

Nutrition Facts


Serving Size: 1 teaspoon

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%



Sugars 0 g

Protein 0 g 0%

Potassium 11 mg 0%


Calcium 1% Iron 0%


Garlic• Scientific Name: Allium sativum • Taste: Garlic has a sharp, tangy taste with a distinctive

smell. • Health: Studies have shown that garlic can help to

lower the tendency of platelets to build up and block arteries.

• Use: Garlic is used to flavor many dishes whether it be cooked, baked or grilled.


Growing Regions:Chile, Mexico, Peru, USA Receiving Information:• Selection: Shoppers should

choose heads of garlic that are firm to the touch and have no signs of decay or mold.

Storage/Handling:• Molding; sprouting; root growth:

Exposure to high temperatures and high humidity. For short-term storage of 7 days or less, garlic may be held at 32-36 degrees F/0-2 degrees C with a humid-ity of 90-98%. If garlic must be held for a longer period of time, reduce humidity to 65-75%. Main-taining adequate air circulation will also help prevent molding, sprouting, and root growth.

• Optimum Temp (F): 32 - 34F 0.0 - 1.1 C








• Mist: No

• Top Ice: No



Nutrition Facts


Serving Size: 1 teaspoon

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%



Sugars 0 g

Protein 0 g 0%

Potassium 8 mg 0%


Calcium 0% Iron 0%


Ginger• Usage: Ginger can be added to beverages, fruit

salads, meats, poultry, fish, preserves, pickles, sweet potatoes, winter squash, carrots, beets, pumpkin, rhu-barb, and peaches. Combine it with onions and garlic; also excellent combined with soy sauce.

• Taste: Ginger’s flavor seems to be half spice and half citrus; it has a milder flavor and aroma when young; when mature, the aroma becomes more pungent and the taste becomes spicy.

• Skin Texture: Knobby; smooth. • Flesh Description: Knotty, tuberous rhizome, buff/beige

in color. Outside Coloring: Tan, whitish or buff colored depending on the strain. Shape: Tuberous; knobby rhizome.

• Scientific Name: Zingiber officinale Roscoe


Growing Regions:Costa Rica, Guatemala, Honduras, Jamaica, Nicaragua, USA Receiving Information:• Selection: Choose robust firm

roots with a spicy fragrance and smooth skin. Ginger root should not be cracked or withered.

Storage/Handling:• Storage: Store ginger root tightly

wrapped in a paper towel or plastic wrap or placed in a plastic bag in the refrigerator for 2-3 weeks.

• Mold; sprouting: Indication of storage at high temperatures or in high humidity - maintain storage conditions of 55-65 degrees F/ 14-18 degrees C and

a humidity level of 85-95%.

• Shriveling; softening; moisture on skin: Indication of chill injury - do not store ginger root below 55 degrees F/ 13 degrees C.









• Mist: No

• Top Ice: No



Nutrition Facts


Serving Size: 1 cup, seedlessAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 3mg 0%


Dietary Fiber 1g 5%

Sugars 23g

Protein 1g 2%

Potassium 288mg 6%


Calcium 2% Iron 3%


• Shape: Elongated. • Color: Light green • Flesh Description: Light green, firm and juicy. • Skin Texture: Soft skin with crisp texture. • Taste: Sweet, juicy flavor. • Usage: Used as a fresh table grape and for raisins.


Growing Regions:Canada, Chile, Mexico, USA

Receiving Information:• Maintain freshness: Do not trans-

port or store fumigated grapes with other fruits or vegetables or it will cause either the grapes to absorb odors or vice versa.


-1.1 - 0.0 C








• Mist: No

• Top Ice: No


• Washing: Do not rinse grapes until just before eating.

• Ripening: Grapes are harvested when fully ripe and do not con-tinue to ripen after being picked. They are ready to eat the minute they are brought home.

• Use: Grapes are most often eaten as a snack, but they can be added to salads and veg-etable kebabs. They can also be frozen.

• Refrigeration: Grapes should be stored in the refrigerator, unwashed and away from onions or other strong smelling foods. When stored properly grapes will remain fresh for up to one week.

• Selection: Select bunches of grapes with colorful, plump clus-ters that are attached to pliable, green stems. Avoid bunches that have shriveled, discolored or mushy grapes.

Grape,Green

Nutrition Facts



Growing Regions:Canada, Chile, Mexico, USA

Receiving Information:• Maintain freshness: Do not trans-

port or store fumigated grapes with other fruits or vegetables or it will cause either the grapes to absorb odors or vice versa.


-1.1 - 0.0 C








• Mist: No

• Top Ice: No


• Washing: Do not rinse grapes until just before eating.

• Ripening: Grapes are harvested when fully ripe and do not con-tinue to ripen after being picked. They are ready to eat the minute they are brought home.

• Use: Grapes are most often eaten as a snack, but they can be added to salads and veg-etable kebabs. They can also be frozen.

• Refrigeration: Grapes should be stored in the refrigerator, unwashed and away from onions or other strong smelling foods. When stored properly grapes will remain fresh for up to one week.

• Selection: Select bunches of grapes with colorful, plump clus-ters that are attached to pliable, green stems. Avoid bunches that have shriveled, discolored or mushy grapes.

Grape,Red

Serving Size: 1 cup, seedlessAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 3mg 0%


Dietary Fiber 1g 5%

Sugars 23g

Protein 1g 2%

Potassium 288mg 6%


Calcium 2% Iron 3%


• Color: Blush - red • Flesh Description: Crisp, firm texture with juicy interior. • Shape: Cylindrical. • Skin Texture: Firm and crisp. • Usage: Good snacking grape. • Taste: Sweetly tart, almost spicy flavor.

Nutrition Facts


Serving Size: 1 tablespoon, choppedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0mg 0%


Dietary Fiber 0g 2%

Sugars 0g

Protein 0g 0%

Potassium 8mg 2%


Calcium 0% Iron 0%


• Outside Coloring: Dark green • Usage: Herbal seasoning. Dried leaves can be used

in tomato dishes, on vegetables and in Mediterranean dishes.

• Scientific Name: Ocimum basilicum • Taste: Slightly clove-like with hints of anise and a strong,

pungent, sweet smell. Availability:Year round


Receiving Information:• Yellowing: Sensitive to ethylene

especially if herbs are also stored in a warm area - keep fresh herbs away from ethylene-producing produce and ripen-ing rooms. Maintain storage tem-perature of 32-36 degrees F/0-2 degrees C for all herbs except basil (45-50 degrees F/7-10 degrees C.)

• Darkening (black color) of basil leaves: Indication of chill injury - do not store below 45 degrees F/7 degrees C.


10.0 - 10.0 C








• Mist: No

• Top Ice: No


Herb,Basil

Nutrition Facts


Serving Size: 1 leafAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%


Dietary Fiber 0g 0%

Sugars 0 g

Protein 0 g 0%

Potassium 1 mg 0%


Calcium 2% Iron 0%


• Bay leaves have a strong, distinct flavor that mellows in cooling. Can be used to season stuffing, poultry dishes, game, fish and tomato-based sauces.



Herb,Bay Leaf


• Scientific Name: Allium schoenoprasum. • Outside Coloring: Dark green leaves and pale purple

flowers. • Flesh Description: Leaves are hollow. • Skin Texture: Leaves are tender. • Shape: Long, narrow, hollow. • Taste: Taste is similar to an onion or garlic, but much

more mild in flavor.• Usage: Used in vegetable dishes, salads, eggs,

cheese, and soups and sour cream.


Growing Regions:USA

Receiving Information:• Chives are often confused with

green onions but the taste differ-ence is important. Chives have a mild, onion and garlic flavor.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Chives

Nutrition Facts

Serving Size: 1 tablespoon, rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%


Dietary Fiber 0g 0%

Sugars 0g

Protein 0g 0%

Potassium 9mg 0%


Calcium 0% Iron 0%


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0mg 0%


Dietary Fiber 0g 2%

Sugars 0g

Protein 0g 0%

Potassium 83mg 2%


Calcium 1% Iron 2%


• Taste: A pungent mix of sage and citrus. • Scientific Name: Coriandrum sativum • Outside Coloring: Dark green leaves, green stems • Flesh Description: Green, waxy, fawning leaves. • Shape: Thin leaves and stem • Usage: Used in Indian, Asian and Mexican cooking,

bean dips, stir fries, chilis, salsas and guacamole. Availability:Year round

Growing Regions:Colombia, Mexico, USA, Puerto Rico

Receiving Information:• Yellowing: Product has deterio-

rated.

• Received Cilantro heated: Open bags to release excess moisture and leave open for 2 to 3 hours then close and store in a cooler.


3.3 - 5.6 C








• Mist: No

• Top Ice: No


• Storage

• Keep fresh herbs in the original packing. Moisture will cause herbs to wilt and closed bags will help retain freshness.

Herb,Cilantro

Nutrition Facts



Serving Size: 1 sprig

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%



Sugars 0 g

Protein 0 g 0%

Potassium 1 mg 0%


Calcium 0% Iron 0%


• Scientific Name: Anethum graveolens. • Taste: Crisp taste; hint of caraway and anise. • Outside Coloring: Green leaves and stem; small, yellow

flowers. • Flesh Description: Tender, delicate. • Skin Texture: Tender, delicate. • Shape: Thin leaves and stem.


Growing Regions:Colombia, Mexico, USA Receiving Information:• Usage: All parts, except the

roots are used to flavor a num-ber of dishes and in pickling.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Dill

Nutrition Facts



Serving Size: 1 tablespoon

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 0 mg 0%



Sugars 0 g

Protein 0 g 0%

Potassium 9 mg 0%


Calcium 0% Iron 0%


• Scientific Name: Mentha. • Taste: Sweet flavor and fragrant aroma.


Growing Regions:Colombia, Mexico, USA Receiving Information:• A sweet and spicy flavored,

aromatic herb, mint is a classic garnish and flavoring for summer drinks, fruit platters and frozen desserts.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Mint

Nutrition Facts


Serving Size: 1 teaspoonAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 0g 2%

Sugars 0g

Protein 0g 0%

Potassium 13mg 0%


Calcium 2% Iron 2%


Herb, Oregano

• Outside Coloring: Dark green. • Shape: Ground or small leaves. • Taste: Pungent, spicy, slightly bitter taste and aroma,

but is milder than Mexican oregano. • Skin Texture: Smooth leaf, slightly coarse. • Flesh Description: Tender flesh.



Receiving Information:

• Usage: Oregano is excellent paired with tomato, egg or cheese-based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteing aromatic vegetables in olive oil with garlic and Greek Oregano.


0.0 - 5.0 C








• Mist: No

• Top Ice: No



Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 34mg 1%


Dietary Fiber 2g 8%

Sugars 1g

Protein 2g 4%

Potassium 332mg 7%


Calcium 8% Iron 21%


• Scientific Name: Petroselinum crispum


Growing Regions:Mexico , Arizona, California, Florida, Texas

Varieties:Curley, Italian

Receiving Information:• US #1

• Parsley can have a mild, sweet to slightly bitter taste depending on the variety. Parsley has the ability to deodorize things.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Parsley

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%


Dietary Fiber 0g 0%

Sugars 0 g

Protein 0 g 0%

Potassium 5 mg 0%


Calcium 0% Iron 0%


• Outside Coloring: Dark green pine needle-like leaves • Shape: Long stem with thin upright linear pine needle-

like leaves. • Scientific Name: Rosemarinus officinalis. • Usage: Rosemary is a versatile, aromatic herb and is

used in a wide variety of dishes including fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, stuffings, dressings, and even desserts. It is good in scones, breads and biscuits.

• Flesh Description: Small pine-needle-like tough leaves; small, delicate blue flowers.

• Taste: Strong, bittersweet, slightly piney flavor with camphor notes.

• Skin Texture: The leaves are miniature pine needles; tough smooth surface.



Receiving Information:Spicy, strong, pine-like and some-times sweet, rosemary pairs with beef, pork, lamb, fish and veal dishes. Must be cooked at least 10 minutes for flavor.

Storage/Handling• Exposure to light: Avoid pro-

longed exposure to light because even a small amount of exposure can cause potatoes to turn green.

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Rosemary

Nutrition Facts



• Sage is a natural salt substitute, and it cuts down the richness of game and fatty meats. Sage has an asser-tive, warm but slightly bitter taste.



Receiving Information:• Optimum Temp (F): 32 - 32F

0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Sage



% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 0mg 0%


Dietary Fiber 0g 0%

Sugars 0g

Protein 0g 0%

Potassium 7mg 0%


Calcium 1% Iron 1%


Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 0mg 0%


Dietary Fiber 0g 0%

Sugars 0 g

Protein 0 g 0%

Potassium 5 mg 0%


Calcium 0% Iron 0%


• Thyme is used as a spicy, clove-like addition to Creole and Cajun dishes and to season meat or poultry stuff-ing.



Storage/Handling• Optimum Temp (F): 32 - 32F

0.0 - 0.0 C








• Mist: No

• Top Ice: No


Herb,Thyme

Nutrition Facts




% Daily Value*

Total Fat 1g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 25mg 1%


Dietary Fiber 1g 5%

Sugars 0g

Protein 3g 6%

Potassium 329mg 7%


Calcium 10% Iron 5%


• Size:14in. • Phytochemical: Beta-carotene, Lutein, Quercetins,

Sulphoraphane, and Indoles. • Flesh Description: Curly edged leaves. • Usage: Greens can be enjoyed boiled, steamed, stir-

fried or fresh in salads or sandwiches. • Skin Texture: Hearty leaf. • Shape: Low, short-stemmed plant that reaches about

one foot in height and two feet in girth with curly fringed leaves.

• Taste: Never bitter, this kale variety has a sweet, full-bodied flavor as a cooked vegetable.

• Color: Ranges from spruce green to bluish to grayish green.

• Variety AKA/Synonyms: True Kale, Curly-Leaved Kale, Curly Greens, Borecole.


Growing Regions:USA

Receiving Information:• Selection: Choose dark col-

ored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

• Store: Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

• Wilting: Kale is susceptible to wilt-ing if it is stored in an area with low humidity or exposed to drafts. Maintain storage conditions of 32-36 degrees F/0-2 degrees C and a humidity level of 90-98%. Keep kale away from drafts.


0.0 - 0.0 C








• Mist: Yes

• Top Ice: Yes


Kale

Nutrition Facts


Serving Size: 1 cup, shredded or choppedAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 3mg 0%


Dietary Fiber 1g 2%

Sugars 1g

Protein 1g 2%

Potassium 131mg 3%


Calcium 2% Iron 4%


• Usage: Good for salads • Outside Coloring: Green • Variety AKA/Synonyms: Limestone, Butter, Boston • Taste: Mild, buttery flavor • Phytochemical: Quercetins • Skin Texture: Round, cup-shaped, loose head • Flesh Description: Smooth and soft texture


Growing Regions:USA


choose lettuce heads that are compact and heavy for their size with no signs of browning. When choosing lettuce, shoppers should look for heads that have crisp leaves showing no signs of wilting.

• Bagged salads: For bagged salads, leave the lettuce in the package in which it came, but expel air and keep the bag closed after opening.

• Refrigeration: Immediately place all lettuce and bagged salads in the refrigerator when you get home.

• Washing: Wash lettuce thor-oughly and let dry just before using.


1.1 - 2.2 C








• Mist: No

• Top Ice: No


Lettuce,Boston

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 7mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 1g 1%

Potassium 103mg 2%


Calcium 2% Iron 2%


• Usage: Good for salads and on sandwiches. • Flesh Description: Leaves are curly or crumpled and

crisp • Shape: Loose head with elongated v-shaped leaves

joined at the stem • Outside Coloring: Medium to dark green with nearly

white ribs or veins • Taste: Somewhat of a buttery, fairly sweet taste









1.1 - 2.2 C








• Mist: No

• Top Ice: No


Lettuce,Green Leaf

Nutrition Facts


Serving Size: 1 cup, shredded or choppedAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 6mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 0g 1%

Potassium 78mg 2%


Calcium 1% Iron 1%


• Shape: Cabbage-like head, tightly packed rounded leaves.

• Usage: Good for salads and on sandwiches. • Phytochemical: Quercetins. • Skin Texture: Smooth. • Flesh Description: Very crispy texture, white to pale

green leaves. • Taste: Very mild flavor. • Color: White to pale or light green.




choose iceberg lettuce heads that are compact and heavy for their size with no signs of brown-ing. When choosing lettuce, shoppers should look for heads that have crisp leaves showing no signs of wilting.





1.1 - 2.2 C








• Mist: No

• Top Ice: No


Lettuce,Iceberg

Nutrition Facts


Serving Size: 10 oz, mixed greens (spring mix) rawAmount Per Serving


% Daily Value*

Total Fat 1 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 82mg 4%



Sugars 3g

Protein 4g 9%

Potassium 824mg 18%


Calcium 14% Iron 18%


• Outside Coloring: Colors vary from light to dark green and red

• Usage: Mesclun salad mix is favored in many restau-rants for its versatility--both in color and texture. It can be combined with other ingredients such as toasted nuts and seeds, edible flowers and diced vegetables and tossed with a light dressing. It makes a l

• Taste: Mixture of sweet, spicy and bitter flavors • Skin Texture: Mixture of textures of young salad greens • Shape: Small sprout-like; tiny leaves have exactly the

same look and shape as the mature leaves • Size: Small whole leaves harvested when they are 10cm

long or less • Flesh Description: Small young whole leaves • Size: Varies


Growing Regions:USA


choose greens that look crisp and fresh. Avoid wilted or browning leaves. A little dirt on the leaves is OK.

• Use: Greens can be used as a supplement to salads or they can be cooked and eaten as a side dish.

• Taste: Greens come in a wide variety of shapes, sizes and flavors. Most greens have a mild taste, but they range from bitter to sweet.

• Health: Leafy greens are a source of vitamin A, which contributes to eye and skin health.


0.0 C








• Mist: Yes

• Top Ice: No


•

Lettuce,Spring Mix

Nutrition Facts


Serving Size: 1 cup, Lettuce, green or redAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 7mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 1g 1%

Potassium 103mg 2%


Calcium 2% Iron 2%


• Usage: Good for salads and on sandwiches. • Flesh Description: Leaves are curly or crumpled and

crisp • Shape: Loose head with elongated v-shaped leaves

joined at the stem • Outside Coloring: Medium to dark green with nearly

white ribs or veins • Taste: Somewhat of a buttery, fairly sweet taste









1.1 - 2.2 C








• Mist: No

• Top Ice: No


Lettuce,Red Leaf

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 8mg 0%


Dietary Fiber 1g 4%

Sugars 0g

Protein 0g 1%

Potassium 98mg 2%


Calcium 2% Iron 2%


• Taste: Fairly sharp taste; somewhat nutty. • Usage: Good for salads. • Outside Coloring: Green at the center and red on the

edges. • Shape: Head has flat, elongated leaves, rounded at

top. • Flesh Description: Leaves are coarse and firmer than

other types of lettuces with snappy texture. • Phytochemical: Quercetins. • Skin Texture: Smooth.









1.1 - 2.2 C








• Mist: No

• Top Ice: No


Lettuce,Romaine

Nutrition Facts


Serving Size: 1 cup sliced

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 3 mg 0%



Sugars 24 g

Protein 1 g 2%

Potassium 257 mg 5%


Calcium 2% Iron 1%


Mango• Phytochemical: Beta-carotene. • Scientific Name: Mangifera indica. • Skin Texture: Smooth. • Taste: Sweet flavor. • Outside Color: Varies. • Use: Mangoes can be eaten as a snack, as an addition

to salads and salsas or cooked as a sweet addition to meat dishes.


Growing Regions:Brazil, Colombia, Costa Rica, Do-minican Republic, Ecuador, Guate-mala, Haiti, Mexico, Nicaragua, Peru, USA Receiving Information:• Selection: Look for mangoes

that are slightly soft and have a definite aroma. Stay away from mangoes that have sap on the skin.

Storage/Handling:• Accelerated softening or ripen-

ing of fruit: Indication of ethylene exposure - keep unripe mangoes away from ethylene-producing produce and ripening rooms.

• Pitting or gray discoloration of skin; uneven ripening: Indication of chill injury which also results in poor flavor - do not store man-goes below 50 degrees F/10 degrees C.









• Mist: No

• Top Ice: No



Nutrition Facts


Serving Size: 1 medium wedge (1/8 me-dium melon)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 11mg 0%


Dietary Fiber 1g 2%

Sugars 5g

Protein 1g 1%

Potassium 184mg 4%


Calcium 1% Iron 1%


• Outside Coloring: Beige and green. • Phytochemical: Beta-carotene. • Scientific Name: Cucumis melo. • Usage: Excellent for eating out of hand,sorbets, and

fruit salads. • Variety AKA/Synonyms: Muskmelon. • Skin Texture: Rough. • Shape: Round to oblong. • Flesh Description: Sweet, soft, juicy flesh ranging in

color from light orange to salmon. • Taste: Sweet, very flavorful when ripe.


Growing Regions:Canada, Chile, Costa Rica, Domini-can Republic, Guatemala, Honduras, Mexico, Nicaragua, USA

Receiving Information:• Selection: Choose a cantaloupe

that has a sweet aroma and is firm to the touch. Avoid melons with noticeable soft spots.

• Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make ter-rific, healthy desserts.

• Ripeness: Since most melons are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor.

• Cleaning: To prevent bacteria on the melon netting from pass-ing through to the flesh, wash melons with potable water; clean and sanitize the cutting area and utensil; hold cut product at 47 degrees F/7 degrees C or lower.


2.2 - 5.0 C








• Mist: No

• Top Ice: No


• Bruising: Bruising may result form rough handling - keep han-dling to a minimum; do not drop containers on floor.

• Deterioration of flesh: Flesh may begin to deteriorate if ripe cantaloupe is exposed to extreme fluctuations in tempera-ture - keep storage temperature constant.

• Pitting; rind decay: Indication of chill injury - do not store can-taloupe below 30 degrees F/-1 degree C.

Melon,Cantaloupe

Nutrition Facts


Serving Size: 1 wedge (1/8 melon)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 23mg 1%


Dietary Fiber 1g 4%

Sugars 10g

Protein 1g 1%

Potassium 285mg 6%


Calcium 1% Iron 1%


• Scientific Name: Cucumis melo. • Usage: Dessert melon; excellent as a chilled summer

fruit soup; served on fruit platters, in fruit salads; made into sorbets and juiced.

• Color: Green - yellow. • Taste: Juicy, sweet flesh. • Shape: Round to slightly oval shape. • Skin Texture: Smooth and firm. • Flesh Description: Thick, juicy sweet pale green flesh. • Variety AKA/Synonyms: Winter melon.



Receiving Information:• Selection: Look for honeydew

that have a waxy feel and a smooth, spherical shape. Hon-eydew should be heavy for their size.

• Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make ter-rific, healthy desserts.



7.2 - 10.0 C








• Mist: No

• Top Ice: No


• Bruising:

• Honeydew melons may bruise if handled roughly. Handle melons with care; do not drop shipping containers on the floor.

• Decay; flesh softening; off flavor: Indication of age or product that was held for an extended period of time. These symptoms may not appear until after honeydew is taken our of storage and held at room temperature. Inspect honeydews carefully and use ripe product shortly after receiv-ing.

• Pitted rind; reddish-tan discol-oration of flesh; failure to ripen: Indication of chill injury - do not store honeydews below 45 degrees F/7 degrees C.

Melon,Honeydew

Nutrition Facts


Serving Size: 1 cup dicedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 1g 2%

Sugars 9g

Protein 1g 2%

Potassium 170 mg 4%


Calcium 1% Iron 2%


Melon, Watermelon

• Scientific Name: Citrullus lanatus. • Usage: eaten fresh (cubed, sliced, etc.), also used to

flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible, and some-times used as a vegetable. In China, they are stir-fried, stewed, or more often pickled.

• Outside Coloring: green and yellow or cream. • Shape: round to oblong. • Size: sizes of these melons can range from ten to

twenty-five pounds. • Skin Texture: smooth with thick skin/rind. • Flesh Description: very crisp, juicy, sweet pink-red flesh • Taste: very sweet and refreshing. • Size: up to 24” long large.


Growing Regions:Canada, Costa Rica, Dominican Republic, Guatemala, Honduras, Mexico, Nicaragua, Panama, USA

Receiving Information:• Preparation: Melons are usually

served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts.

• Selection: Shoppers should look for watermelon that is firm, heavy for its size and shows no signs of decay.


• Health: Watermelon’s red color is caused by lycopene, a carot-enoid pigment that is believed to be a powerful antioxidant that helps fight cancer and other diseases.


10.0 - 15.6 C








• Mist: No

• Top Ice: No


• Unripe: If you feel that your watermelon is not ripe, holding product at room temperature can improve flavor and coloring.

• Mealy or soft flesh: Indication of ethylene exposure - keep water-melon separated from ethylene-producing produce. Do not store near ripening rooms.

• Pitting of rind; off flavor; loss of color: Indication of chill injury - do not store watermelon below 41 degrees F/5 degrees C.


Nutrition Facts


Serving Size: 1 cup pieces or slicesAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 2g 5%

Potassium 223mg 5%


Calcium 0% Iron 2%


• Size: 1-2.5 inches. • Color: Brown cap stem, with darker brown gills. • Variety AKA/Synonyms: Crimini mushroom, Italian

brown, Swiss Brown, Roman Brown, Honey Brown, Brown mushroom.

• Shape: Dome-shaped cap and generally plump. • Flesh Description: Flesh is firmer than the white button,

and white-brownish in color. • Usage: Same use as the white variety; good sliced raw

in salads or cooked in sauces, casseroles, or as a side dish.

• Skin Texture: Smooth, dry cap. • Taste: Taste is earthy and richer than the white variety

and a bit more intense.


Growing Regions:USA


look for mushrooms that are well-formed and are free of slime or decay.

• Washing: Don’t wash mushrooms before storing them because if mushrooms absorb excess water they will soften. When ready to use, quickly rinse in cool water and drain. Shake gently to re-move excess water and pat dry.

• Storage: Keep mushrooms in the original packaging until ready to use. Once opened store un-washed fresh mushrooms in a brown paper bag in the refrigera-tor. Fresh, raw mushrooms should never be frozen.


1.1 - 2.2 C








• Mist: No

• Top Ice: No


• Dehydration; general deteriora-tion: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - main-tain humidity level of 90-98%.

• Bruising: Rough handling may cause bruising of mushrooms. Keep handling to a minimum. Do not stack heavy produce on top of fresh mushrooms.

• Dark spotting; slimy texture: Indication of improper storage conditions - maintain storage temperature of 32-36 degrees F/0-2 degrees C. Do not sprinkle mushrooms with water or place in plastic bags.

Mushroom,Crimini

Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 2g 5%

Potassium 223mg 5%


Calcium 0% Iron 2%


• Size: 2-8in. • Usage: Excellent substitute for seafood dishes, in stir-

fries, sauteed as a vegetable dish, baked or grilled. • Taste: Seafood taste, similar to an oyster; odor is pleas-

ant, similar to anise. • Skin Texture: Smooth. • Flesh Description: Soft, chewy texture and a seafood-

like flavor. Use seasonings suitable for seafood for a mock seafood effect.

• Shape: Typically, the caps are large and in a semi-circle; the stems are short and rarely visible under the caps.

• Outside Coloring: White - beige.








1.1 - 2.2 C








• Mist: No

• Top Ice: No





Mushroom,Oyster


• Outside Coloring: Brown - dark brown. • Usage: Grilled, roasted or quickly sauteed, Portabella

mushrooms can stand in for everything from T-bones to burgers. Quickly sauteed, they also add flavor to pastas, pizzas, salads, and soups.

• Flesh Description: Meat-like texture. • Variety AKA/Synonyms: Portabello, Portobello, Giant

Crimini. • Taste: Rich, meaty flavor. • Shape: Round caps with small, thick stems. • Skin Texture: Smooth, tender texture; brown in color.


Growing Regions:USA



• Washing: Don’t wash mush-rooms before storing them because if mushrooms absorb excess water they will soften. When ready to use, quickly rinse in cool water and drain. Shake gently to remove excess water and pat dry.

Storage/Handling:• Storage: Keep mushrooms in the

original packaging until ready to use. Once opened store unwashed fresh mushrooms in a brown paper bag in the refrig-erator. Fresh, raw mushrooms should never be frozen.




• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C








• Mist: No

• Top Ice: No


Mushroom,Portabella

Nutrition Facts

Serving Size: 1 cup dicedAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 8 mg 0%


Dietary Fiber 1g 4%

Sugars 2g

Protein 2g 4%

Potassium 313mg 7%


Calcium 0% Iron 1%



• Variety AKA/Synonyms: Black Forest, Black Mushroom, Black Winter Mushroom, Brown Oak Mushroom, Chi-nese Black Mushroom, Emperors Mushroom, Golden Oak Mushroom, Oriental Black Mushroom.

• Outside Coloring: Dark brown - black cap • Shape: Large semi-circle cap with a short stem. • Flesh Description: Meaty. • Taste: Rich, meaty flavor. • Usage: Shiitake have many uses in many Asian cui-

sines. They are delicious fried, grilled, or steamed. • Skin Texture: Smooth, soft.


Growing Regions:USA



• Washing: Don’t wash mush-rooms before storing them because if mushrooms absorb excess water they will soften. When ready to use, quickly rinse in cool water and drain. Shake gently to remove excess water and pat dry.

Storage/Handling:• Storage: Keep mushrooms in the

original packaging until ready to use. Once opened store unwashed fresh mushrooms in a brown paper bag in the refrig-erator. Fresh, raw mushrooms should never be frozen.




• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C








• Mist: No

• Top Ice: No


Mushroom,Shiitake

Nutrition Facts

Serving Size: 1 cup pieces or slices, rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 4 mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 2g 5%

Potassium 223mg 5%


Calcium 0% Iron 2%


Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 1g 3%

Sugars 1g

Protein 2g 5%

Potassium 223mg 5%


Calcium 0% Iron 2%


• Shape: Caps are round, and the stems are long and cylindrical.

• Taste: Depends on the type of marinade. • Usage: Excellent on top of salads, grilled, served as a

cooked meal, or sauteed. • Outside Coloring: Light brown stem with a dark brown

cap. • Flesh Description: Once marinated, the mushrooms

become tender and soft. • Skin Texture: Smooth.








1.1 - 2.2 C








• Mist: No

• Top Ice: No





Mushroom,White

Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 2g 9%

Sugars 11g

Protein 1g 3%

Potassium 273mg 6%


Calcium 1% Iron 2%


• Taste: Delicate, semi-acid flavor, fragrant and aromatic. • Skin Texture: Firm and smooth • Usage: Good for eating fresh. • Scientific Name: Prunus persica • Shape: Round • Outside Coloring: Yellow with a bright red blush • Flesh Description: Yellow, white or orange colored firm,

sweet, juicy flesh with creamy texture • Size: Medium• Health: Nectarines contain many antioxidants that are

thought to help prevent macular degeneration, cancer and can help improve heart health.

Availability:Year round - (gap in November)

Growing Regions:Chile, USA

Receiving Information:• Selection: Shoppers should look

for nectarines that are free of brown spots and that give slightly when squeezed.

• Usage: Nectarines are most often eaten as a snack but can be added to salads and even grilled.

Storage/Handling:• Ripening: Hold nectarines at

room temperature for 2 to 3 days to ensure the ripening process is complete.

• Bruised skin or flesh: Nectarines may bruise from rough handling - keep handling to a minimum; do not drop shipping containers on the floor.

• Flesh breakdown: Indication of freeze injury. Flesh breakdown does not appear until after fruit thaws. Do not store nectarines below 30 degrees F/-1 degree C.

• Flesh browning; lack of juice; poor flavor; failure to ripen: Indication of chill injury. To ripen nectarines, store at 55-70 degrees F/13-21 degrees C. Otherwise, store ripe fruit at 32-36 degrees F/0-2 degrees C.

• Shriveling: Nectarines may lose moisture and shrivel if they are exposed to drafts - keep nectarines at a relative humidity of 85-95% during transport and storage.

• Optimum Temp (F): 31 - 32F -0.6 - 0.0 C








• Mist: No

• Top Ice: No


Nectarine

Nutrition Facts


Serving Size: 1 cup Okra, fresh, cooked (no salt or fat added)Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 10mg 0%



Sugars 4g

Protein 3g 6%

Potassium 214mg 5%


Calcium 12% Iron 2%

Okra• Scientific Name: Abelmoschus esculentus. • Health: Okra contains folate, which has been shown to

help reduce neural tube birth defects. • Taste: Okra has a distinct, slightly sweet taste when

cooked. • Usage: Okra is most often eaten as a side dish or in

gumbo. Availability:Year round

Growing Regions:Chile, Guatemala, Honduras, Mexico, Nicaragua, USA


look for bright green pods. Choose okra that is firm to the touch. Avoid soft or shriveled pods.

• Storage: Okra needs to be handled carefully as it can eas-ily bruise and deteriorate. Do not ice or sprinkle product.


6.1 - 7.2 C








• Mist: No

• Top Ice: No


• Black discoloration: Okra is very susceptible to bruising and will turn black - keep handling to a minimum; do not drop shipping containers on the floor.

• Pitting; discoloration; water-soaked spots; decay:Indication of chill injury - do not store okra below 45 degrees F/7 degrees C.

• Yellowing; loss of green color: Indication of ethylene exposure - keep okra away from ethylene-producing produce and ripening rooms.

• Shriveling: Indication of expo-sure to low humidity - maintain humidity level of 85-95%.

• Yellow discoloration; tough texture; rapid decay: Indication of storage at high temperatures - maintain short-term storage temperature of 45-50 degrees F/7-10 degrees C. Display okra soon after receiving.


Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 1mg 0%


Dietary Fiber 0g 1%

Sugars 0g

Protein 0g 0%

Potassium 17mg 0%


Calcium 0% Iron 0%


• Scientific Name: Allium spp. • Health: Green onions are high in vitamin C, which is

an antioxidant that has been shown to be helpful in preventing cancer.

• Taste: Green onions have a mild, tangy flavor.


Growing Regions:Mexico, USA Receiving Information:• Selection: Consumers should

choose green onions that have a deep green color and are free of shriveling or decay. Avoid onions with slimy roots.

• Usage: Green onions are a popular addition to salads, soups and as a flavoring in meat dishes.


0.0 C






• Slimy roots: Shows signs of bad/lost product.

• Odor-producer: Do not store or transport odor-sensitive items with commodities that produce odors. Green onions produce odors that will be absorbed by corn, figs, grapes, mushrooms and rhubarb.

Onion,Green

Nutrition Facts


Serving Size: 1 leekAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 18mg 1%


Dietary Fiber 2g 6%

Sugars 3g

Protein 1g 3%

Potassium 160mg 3%


Calcium 5% Iron 10%


• Scientific Name: Allium ampeloprasum var. porrum • Phytochemical: Allium Compounds. • Skin Texture: Base is similar in texture to an onion with

flat smooth-skinned stalk. • Shape: Leeks look like large green onions, with a white

onion base and long light green stalk of bundled leaf sheaths.

• Taste: Milder and sweeter than the common onion, they provide complexity, sweetness and body to a dish.

• Usage: Primarily used as a soup green in the U.S. al-though leeks can be cooked in parchment or foil (oven-steamed), poached or steamed whole or in julienne strips. Stir-fried, sauteed and deep-fried leeks have a carmelized onion flavor and chewy texture.

• Flesh Description: The edible portions are the white onion base and light green stalk.

• Outside Coloring: White base and green stalks.


Growing Regions:Dominican Republic, USA

Receiving Information:• Bulbed ends; woody texture:

These are indications of age. Choose smaller-size leeks with fairly straight white bases.

• Wilting: Indication of storage in an area with low humidity - main-tain a humidity level of 90-98%.

• Yellowing; rapid decay: Indica-tion of storage at high tempera-tures or exposure to ethylene - maintain storage temperature of 32-36 degrees F/0-2 degrees C. Keep leeks away from ethylene-producing produce and ripening rooms.


0.0 C








• Mist: Yes

• Top Ice: No


• Storage: Crates should be stacked so they will have suf-ficient air circulation and to keep temperatures at the top and bot-tom as equal as possible. Leeks should not be kept with figs and grapes because the odor from the leeks may be absorbed by them.

Onion,Leek

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 6mg 0%



Sugars 7g

Protein 2g 4%

Potassium 897mg 19%


Calcium 4% Iron 2%


• Shape: Bulb-like • Usage: Good for eating raw or cooked. • Taste: Pungent taste and odor; slightly sweet • Phytochemical: Quercetins, Allium compounds • Color: Red to purple • Skin Texture: Very thin; made up of layers of peels • Flesh Description: White flesh that is tinged with red;

very juicy Availability:Year round



choose onions that are firm and heavy for their size. Avoid onions with visible decay or soft spots.

• Health: Research suggests that eating onions may help prevent bone-density loss and prevent osteoporosis.

• Refrigeration: Storing uncut sweet onions in the refrigerator can help to extend their shelf life.


4.4 - 15.6 C








• Mist: No

• Top Ice: No


• Storage: Consumers can store onions up to two weeks in a cool, dark, well ventilated place. Store onions away from potatoes and discard onions that develop sprouts.

• Avoid decay: Onions can draw moisture from other vegetables that they are stored with. Onions need a dry atmosphere and too much humidity induces decay.

Onion,Red

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 1mg 0%


Dietary Fiber 0g 1%

Sugars 1g

Protein 0g 1%

Potassium 33mg 1%


Calcium 0% Iron 1%


• Skin Texture: Composed of layers of small peels. The shallot has much thinner layers and a less tough mem-brane than the onion.

• Usage: Good for eating raw and cooking. • Shape: Ranges from bulb-shape to pear-shaped. • Outside Coloring: Red/brown bulb with green leaves. • Taste: Shallots have a distinct, sweeter, more intense,

more complex flavor than onions. • Flesh Description: Tender, juicy and delicate; red-brown

in color.


Growing Regions:Imports, USA Receiving Information:• Selection: Consumers should




Storage/Handling:• Storage: Consumers can store

onions up to two weeks in a cool, dark, well ventilated place. Store onions away from potatoes and discard onions that develop sprouts.


• Optimum Temp (F): 40 - 60F 4.4 - 15.6 C








• Mist: No

• Top Ice: No


Onion,Shallot

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 6mg 0%



Sugars 7g

Protein 2g 4%

Potassium 897mg 19%


Calcium 4% Iron 2%


• Scientific Name: Allium cepa. • Uses: Onions have a variety of uses from topping a

sandwich to flavoring a soup to mixing it up in a stir-fry. • Phytochemical: Quercetins, Allium Compounds • Taste: Traditional bulb onions have a sharp, tangy taste.

Sweet varieties offer a sweeter, milder flavor.


Growing Regions:Argentina, Bolivia, Canada, Chile, Colombia, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Peru, USA






4.4 - 15.6 C








• Mist: No

• Top Ice: No


• Storage: Consumers can store onions up to two weeks in a cool, dark, well ventilated place. Store onions away from potatoes and discard onions that develop sprouts.


Onion,Yellow

Nutrition Facts




% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 2g 9%

Sugars 13g

Protein 1g 3%

Potassium 285mg 6%


Calcium 1% Iron 2%


• Skin Texture: Downy, fuzzy velvety smooth skin • Taste: Juicy, delicate flavor • Scientific Name: Prunus persica • Shape: Round • Flesh Description: Sweet, juicy aromatic yellowish or

whitish flesh. Some varieties may have a darker red flesh radiating from the pit as the fruit matures and ripens.

• Usage: Used fresh on top of cereals, yogurt, waffles and pancakes; also in fruit salads, smoothies, shakes, parfaits and baked goods. Also made into jams and marmalades. Can be baked, broiled or grilled. Often a dieter’s staple on cottage cheese.

• Outside Coloring: Yellow or cream background color with red

• Size: Medium


Growing Regions:Chile, Mexico, USA


choose peaches that give slightly when squeezed and have sweet aroma. Avoid bruised or moldy peaches.

Storage/Handling:• Storage: Keep ripe peaches in a

cool, dry environment.

• Ripening: Refrigeration will slow the ripening process. Peaches can be ripened quicker at room temperature (away from sunlight or in a paper bag.)

• Flesh breakdown upon thawing: Indication of freeze injury - do not store peaches below 30 degrees F/-1 degree C.

• Flesh browning; mealy texture; poor flavor: Indication of chill injury. To ripen peaches, store at 55-70 degrees F/13-21 degrees C. Otherwise, store ripe fruit at 32-36 degrees F/0-2 degrees C for 7 days or less.

• General deterioration; discol-oration of flesh around stone:

Indication of storage at high temperatures - store ripe fruit at 32-36 degrees F/0-2 degrees C. Do not hold ripe peaches for extended periods.

• Uneven ripening; shriveling; fla-vor loss: Indication of immature fruit - always inspect peaches carefully after receiving. Green-tinged skin may also indicate immaturity. Mature peaches should exhibit a creamy or yel-low background skin color.

• Bruised skin: Rough handling may cause bruising - handle peaches with care; do not drop shipping containers on the floor.

• Optimum Temp (F): 32 - 34F 0.0 - 1.1 C








• Mist: No

• Top Ice: No


Peach


• Variety AKA/Synonyms: Chinese Snow. • Shape: Curved, plump, rounded long, green pods. • Usage: Good raw and cooked. • Outside Coloring: Green. • Skin Texture: Smooth. • Taste: Sweet, tender, crisp and succulent. • Flesh Description: Tender, light green meaty, sweet

seeds are like a bean; pods are very crisp, succulent. • Health: Peas are an excellent source of folate, which

helps to prevent neural tube birth defects.


Growing Regions:Guatemala, Mexico, Peru, USA

Receiving Information:• Usage: Peas can be eaten

cooked or raw. They are com-monly eaten as a side dish, but they can be added to a cold salad. Sugar snap peas make a great snack.

Storage/Handling:• Ethylene-sensitive: Do not store

or transport peas with ethylene-producing products.

• Selection: Selection depends on the type of pea, but in general, consumers should look for pods with good color. Pods should have good color and not be shriveled or showing signs of decay.









• Mist: Yes

• Top Ice: No


Pea,Snap

Nutrition FactsServing Size: 1 cup, whole, Snow Peas (Sugar Snap Peas), rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 3 mg 0%


Dietary Fiber 2g 7%

Sugars 3g

Protein 2g 4%

Potassium 126mg 3%


Calcium 3% Iron 7%



• Taste: Cooked, they taste a bit mushroomy, without sweetness

• Usage: Good in salads and cooked. • Flesh Description: Smooth, green to tan, small to large

peas. Cooked, they are smooth and floury. • Skin Texture: Smooth. • Shape: Somewhat cashew-shaped; plump and slightly

curved. • Outside Coloring: Yellow-green pods. • Health: Peas are an excellent source of folate, which

helps to prevent neural tube birth defects.


Growing Regions:Guatemala, Mexico, Peru, USA

Receiving Information:• Usage: Peas can be eaten

cooked or raw. They are com-monly eaten as a side dish, but they can be added to a cold salad. Sugar snap peas make a great snack.

Storage/Handling:• Ethylene-sensitive: Do not store

or transport peas with ethylene-producing products.

• Selection: Selection depends on the type of pea, but in general, consumers should look for pods with good color. Pods should have good color and not be shriveled or showing signs of decay.









• Mist: Yes

• Top Ice: No


Pea,Snow

Nutrition FactsServing Size: 1 cup, whole, Snow Peas (Sugar Snap Peas), rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 3 mg 0%


Dietary Fiber 2g 7%

Sugars 3g

Protein 2g 4%

Potassium 126mg 3%


Calcium 3% Iron 7%


Nutrition Facts


Serving Size: 1 Large Chili PepperAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 4 mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 2%

Potassium 149mg 3%


Calcium 1% Iron 3%


Pepper, Anaheim

• Size: 6in. • Variety AKA/Synonyms: Chile Colorado, long red chile. • Outside Coloring: Red. • Skin Texture: Smooth. • Taste: Sweeter than the green Anaheim. • Shape: Tapered. • Flesh Description: Tender medium to thick flesh. • Usage: The red Anaheim is a very versatile chile, excel-

lent in sauces, as rajas, and stuffed (rellenos). Also good pickled (en escabeche) and grilled. Used as a decorative element in soups and stews. The powdered form is also known as chile Colorado.



Receiving Information:• Good quality peppers should

be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull-look-ing, or pitted. Dry lines or stria-tions across the skin indicate a hotter pepper. These lines are not an indication of poor quality.

• Pitting; decay; darkening or seeds: These are indications of chill injury. To prevent chill injury, do not store sweet pep-pers below 42 degrees F/6 degrees C.

• Bruising: Mechanical damage caused by rough handling can result in bruised product. For best quality, handle bell/sweet peppers with care; do not drop shipping containers on the floor.

Storage/Handling:• Optimum Temp (F): 45 - 50

degrees F/ 7-10 degrees C





• Top Ice: No

• Keep chili peppers away from ethylene producing fruits, ripen-ing rooms, and strong drafts.


Nutrition Facts


Serving Size: 1 cup chopped, red raw bell/sweet pepperAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 6mg 0%



Sugars 6g

Protein 1g 3%

Potassium 314 mg 7%


Calcium 1% Iron 4%


Pepper, Bell

• Usage: Excellent in salads, grilled, stuffed or cooked into recipes.

• Flesh Description: Firm, sweet flesh with white mem-branes and seeds.

• Shape: Plump, bell-shaped vegetables featuring either three or four lobes.

• Skin Texture: Smooth, glossy. • Taste: Sweet and flavorful. • Outside Coloring: Red, Green, Orange or Yellow


Growing Regions:Imports, USA

Receiving Information:• Grades: U.S. Fancy; U.S. No.

1; U.S. No. 2. Note: not all bell/sweet peppers are graded. Un-graded peppers are called “un-classified.” Differences between grades are based primarily on external appearance.

• Sizes: Small, Medium, Large, Extra Large/Jumbo.

• Good quality bell/sweet pep-pers should be firm, fresh-look-ing, and brightly colored. Avoid peppers that appear shriveled, dull-looking, or pitted.









• Top Ice: No


Nutrition Facts


Serving Size: 1 teaspoon chopped, pep-per, hot chili, rawAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 0g 0%

Sugars 0g

Protein 0g 0%

Potassium 6mg 0%


Calcium 0% Iron 0%


Pepper, Habanero

• Size: 2in. • Flesh Description: Crunchy, sweet flesh when ripe, but

fiercely hot. • Outside Coloring: Dark green to orange, orange-red, or

red when fully ripe. • Taste: Extremely hot 30 to 50 times hotter than the

jalapeno pepper; the ripe habenero is a little sweeter and has a more developed fruitness than the green habanero.

• Skin Texture: Glossy, smooth. • Shape: Lantern-shaped, with a pointed tip.



Receiving Information:• Usage: Mainly used in salsas,

chutneys, marinades for seafood, and pickled. It is be-coming increasingly popular in the United States as a bottled condiment sauce.







• Top Ice: No

• Storage: Don’t store peppers in direct sunlight or near fruits or vegetables that produce ethylene gas such as apples, avocados, bananas, melons, pears, and tomatoes.

• Refrigeration: Keep peppers re-frigerated or in a dry, cool place.


Nutrition Facts


Serving Size: 1 Jalapeno PepperAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 0g 0%

Sugars 1g

Protein 0g 1%

Potassium 46mg 1%


Calcium 0% Iron 1%


Pepper, Jalapeno

• Small, pointed pepper that ranger in color from brigh green to greenish-black. These peppers are extremely hot and should be used sparingly. May be chopped and used in cooked or uncooked dishes.

• Size: 2-3in. • Flesh Description: Firm, thick flesh. • Skin Texture: Glossy, smooth. • Taste: Extremely hot. • Shape: Oval to long and tapered. • Usage: Use it pickled or in salsas, stews, sauces, or

tamales. Can also be served as rajas, or roasted for soups.













• Top Ice: No



Nutrition Facts


Serving Size: 1 PepperAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 2mg 0%


Dietary Fiber 0g 0%

Sugars 2g

Protein 1g 1%

Potassium 112mg 2%


Calcium 1% Iron 1%


Pepper, Poblano

• May be mistakenly called Pasilla is some markets. Elon-gated bell papper shape with pointed end; drak green, shiny color. These pepper exhibit a mild to medium-hot flavor and may be used whole for stuffing.

• Size: 4-5in. • Outside Coloring: Dark green, with a purple-black tinge • Skin Texture: Glossy, smooth. • Taste: Poblanos can be very fiery; roasting gives the

poblano a fuller, smoky, more earthy flavor. • Shape: Tapering down from the shoulders to a point. • Usage: The green poblano is always used cooked or

roasted and never eaten raw. • Flesh Description: Thick-fleshed.













• Top Ice: No



Nutrition Facts


Serving Size: 1 cup chunksAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 2mg 0%


Dietary Fiber 2g 9%

Sugars 16g

Protein 1g 2%

Potassium 180mg 4%


Calcium 2% Iron 3%


• Color: Brown to green scales with green thorns on top • Usage: It can be squeezed into juice, sliced on cakes,

skewered and grilled, or eaten raw as is or in fruit salads.

• Shape: Oval. • Skin Texture: Rough scales. • Taste: Sweet and flavorful. • Flesh Description: Sweet, flavorful and tender yellow

flesh when ripe. • Size: Up to 24” long.


Growing Regions:Costa Rica, Guatemala, Honduras, Mexico, USA


choose pineapples that are firm to the touch with no visible signs of decay. Pineapples should be heavy for their size and the leaves should be green.

• Health: Pineapple contains the enzyme bromelain, which has been shown to help reduce inflammation.

• Usage: Pineapples can be eaten raw or cooked. They are a great addition to salads and stir-frys and work well in baked goods.


7.2 - 12.8 C








• Mist: No

• Top Ice: No


• Dull appearance; water soaked flesh; dark core; rapid decay when removed from storage: Indication of chill injury - do not store pineapples below 45 degrees F/7 degrees C.

• Wet boxes: Indication of over-ripe or damaged fruit. Carefully inspect containers immediately after receiving. Handle pine-apples with care; do not drop containers on the floor.

Pineapple

Nutrition Facts


Serving Size: 1 plum (2-1/8” across)Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 1mg 0%


Dietary Fiber 1g 4%

Sugars 7g

Protein 0g 1%

Potassium 104mg 2%


Calcium 0% Iron 1%


• Usage: Plums are most often eaten raw as a snack or added to a salad. They can be cooked or grilled and used in baked goods and jams and jellies.

• Health: Plums contain phenols that can help to prevent and fight cancer.

• Scientific Name: Prunus domestica


Growing Regions:Chile, Guatemala, USA


choose plums that have good color and give slightly when squeezed.

• Health: Plums contain phenols that can help to prevent and fight cancer.

• Taste: Plums have a sweet flavor with a firm texture.

Storage/Handling:• Flesh browning; loss of flavor:

Indication of being held for extended periods of time - keep storage time of ripe fruit to a minimum.

• Flesh browning; mealy texture: Indication of chill injury - do not store unripe plums between 36-46 degrees F/2-8 degrees C. To ripen plums, hold at 55-70 degrees F/13-21 degrees C. Store ripe fruit at 32-36 degrees F/0-2 degrees C.

• Optimum Temp (F): 31 - 32F -0.6 - 0.0 C








• Mist: No

• Top Ice: No


Plums

Nutrition Facts


Potato, Red

• Usage: Great for making potato salads, scalloped pota-toes, au gratin; excellent for baking, broiling, frying and roasting. Not a good candidate for mashing.

• Outside Coloring: Red. • Shape: Round to oval. • Taste: Slightly sweet, less starchy than traditional pota-

toes. • Flesh Description: Very soft and tender when cooked;

white flesh. • Skin Texture: Waxy, thin red skin.




look for potatoes that are solid and heavy for their size. Pota-toes with soft spots or wet spots should be avoided.

• Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under cook potatoes.

• Washing: Wash potatoes to remove exterior dirt prior to preparation.


7.2 - 10.0 C








• Mist: No

• Top Ice: No


• Storage: Store potatoes in a dark, cool place in the home. Many consumers store pota-toes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive.

• Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.


Serving Size: 1 medium (2-1/4” to 3” across)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 13mg 1%



Sugars 2g

Protein 4g 9%

Potassium 897mg 19%


Calcium 3% Iron 9%

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 13mg 1%



Sugars 2g

Protein 4g 9%

Potassium 897mg 19%


Calcium 3% Iron 9%


• Health: Potatoes are a good source of potassium, which had been shown to help lower blood pressure.

• Usage: Potatoes are most often eaten cooked. They are usually baked, fried, boiled or grilled.

• Taste: Potatoes have a neutral, starchy taste. • Scientific Name: Solanum tuberosum Linnaeus.




for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.

• Cooking: Cook potatoes thor-oughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes.

• Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the fla-vor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive.



7.2 - 10.0 C








• Mist: No

• Top Ice: No


• Exposure to light: Avoid pro-longed exposure to light because even a small amount of exposure can cause potatoes to turn green.

Potato,Russet

Nutrition Facts


Serving Size: 1 medium (5” long)Amount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 72 mg 3%



Sugars 5g

Protein 2g 4%

Potassium 438mg 9%


Calcium 4% Iron 4%


• Phytochemical: Beta-carotene.

• Flesh Description: Bright orange flesh.

• Shape: Elongated, oblong like a large white potato.

• Scientific Name: Ipomoea batatas.

• Outside Coloring: Light tan, orange, and purple.

• Usage: Sweet potatoes are delicious simply baked or steamed and served in their jackets or in the traditional candied versions.

• Taste: Sweet rich flavor.

• Skin Texture: Thin, fairly smooth skin.

• Size: Medium.

• Health: Sweet potatoes have a high concentration of carotenoids. Carotenoids, including the vitamin A precur-sor beta carotene, have been found to protect against carcinogens and preserve night vision.


Growing Regions:USA


for sweet potatoes that are firm to the touch and are heavy for their size. Avoid sweet potatoes with soft spots.

• Use:Sweet potatoes are most often cooked and eaten as side dishes. They can be baked, boiled or friend and can also be used in some desserts.

• Skin discoloration; mold: Indica-tion of exposure to high humidity. For long-term storage beyond 7 days, maintain humidity levels of 85-90% at 55 degrees F/13 degrees C.

• Decay; pitting; internal discolor-ation; had core when potato is cooked: Indication of chill injury - do not store below 54 degrees F/12 degrees C.

• Sprouting; pithiness: Indication of storage at high temperatures - store sweet potatoes at 60-65 degrees F/16-18 degrees C.

• Brown flesh discoloration; off flavor when cooked: Indication of ethylene exposure - keep sweet potatoes away from ethylene-producing produce and ripening rooms.


12.8 - 15.6 C








• Mist: No

• Top Ice: No


Potato,Sweet

Nutrition Facts


Serving Size: 1 medium (5” long), Sweet potato (yam), baked (no salt added), peel eatenAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 53 mg 2%



Sugars 8g

Protein 4g 8%

Potassium 720mg 15%


Calcium 5% Iron 17%


• Outside Coloring: Brown; red-brown

• Usage: Garnets can be used in the same manner as potatoes--they can be mashed, boiled, steamed, baked or fried.

• Variety AKA/Synonyms: Red Garnet.

• Flesh Description: Soft, tender, flavorful when cooked; firm when raw.

• Taste: Sweet, but the degree of sweetness varies with the cultivar, how they are handled after harvest, and the length of time after harvest.

• Skin Texture: Tissue-thin or a bit thick.

• Shape: Tuber-shaped; some cylindrical; some almost pear-like in shape, bulging in the middle.



12.8 - 15.0 C








• Mist: No

• Top Ice: No


Potato,Garnet Yam

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 13mg 1%



Sugars 2g

Protein 4g 9%

Potassium 897mg 19%


Calcium 3% Iron 9%


• Usage: Good bakers, but are also good in other roles, making them basically all-purpose potatoes. These po-tatoes can be boiled, baked, fried or mashed. But they tend to fall apart if over-cooked.

• Taste: Rich, buttery flavor. • Flesh Description: Rich, waxy golden, buttery flesh • Shape: Slightly flat and oval in shape. • Skin Texture: Thin skin. • Outside Coloring: Yellow.




for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.

• Cooking: Cook potatoes thor-oughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes.

• Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the fla-vor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive.


Storage/Handling• Exposure to light: Avoid pro-

longed exposure to light because even a small amount of exposure can cause potatoes to turn green.

• Optimum Temp (F): 45 - 50F 7.2 - 10.0 C








• Mist: No

• Top Ice: No


Potato,Yukon Gold

Nutrition Facts


Serving Size: 1 medium (3/4” to 1” across)

Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g 0%

Trans Fat

Cholesterol 0 mg

Sodium 2 mg 0%



Sugars 0 g

Protein 0 g 0%

Potassium 10 mg 0%


Calcium 0% Iron 0%


Radish• Health: Radish greens are high in vitamin C, which is a

cancer-fighting antioxidant. • Usage: Radishes are most often used in salads and

vegetable trays. • Taste: Radishes have a bold, spicy flavor. • Scientific Name: Raphanus sativus.


Growing Regions:Canada, Costa Rica, Guatamala, Mexico, USA Receiving Information:• Pithy or spongy texture: Indication

of age. Always inspect radishes carefully upon arrival to ensure good quality product. Do not hold radishes for long periods of time.

• Top or root growth; softening: Indication of storage at high temperatures - store radishes at 32-36 degrees F/0-2 degrees C with a humidity level of 90-98%.

• Yellowing tops: Indication of eth-ylene exposure - keep bunched radishes away from ethylene-producing produce and ripening rooms.

• Selection: Shoppers should look for radishes with good color that have a solid feel to them. Mushy or decaying radishes should be avoided.


0.0 - 0.0 C








• Mist: Yes

• Top Ice: No


• Storage: Radishes need to be kept cold. Keep them refriger-ated to keep them looking crisp. Bunched radishes should be placed with other misted vegeta-bles, but avoid misting bagged product.


Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 24mg 1%


Dietary Fiber 1g 3%

Sugars 3g

Protein 1g 2%

Potassium 167mg 4%


Calcium 3% Iron 5%


• Usage: Baby spinach is great for use in salads as it has a sweeter taste.

• Phytochemical: Beta-carotene, Lutein and Zeaxanthin • Color: Light - medium green • Shape: Small, ovate to triangular. • Skin Texture: Smooth; delicate. • Taste: Succulent; sweeter taste than standard smooth

leaf spinach probably owing to its reduced concentra-tion of oxalic acid.

• Flesh Description: Tender, succulent baby leaves.




for spinach that is a deep green color with no signs of browning or decay.

• Usage: Spinach is often used as a base for a salad but it is also popular in dips and cooked dishes.

• Health: Studies show spinach promotes heart health and pro-tects the brain from some of the symptoms of aging.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


• Rapid deterioration: Indication of exposure to high temperatures - store at 32-36 degrees F/0-2 degrees C.

• Wilting: Indication of storage in an area with low humidity - keep spinach cold and maintain a humidity level of 90-98% during storage.

• Yellowing: Indication of ethylene exposure - keep spinach away from ethylene-producing fruits and ripening rooms.

Spinach,Baby

Nutrition Facts




% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 24mg 1%


Dietary Fiber 1g 3%

Sugars 3g

Protein 1g 2%

Potassium 167mg 4%


Calcium 3% Iron 5%


• Size: 3-30cm • Phytochemical: Beta-carotene, Lutein and Zeaxanthin • Shape: Broad leaves are alternate, simple, ovate to

triangular-based. • Color: Dark green. • Flesh Description: Delicate and tender leaves. • Taste: Raw spinach has a mild, slightly sweet taste that

can be refreshing in salads, while its flavor becomes more acidic and robust when cooked.

• Skin Texture: Smooth, delicate, succulent. • Usage: This type is often grown for canned and frozen

spinach, cooked or eaten fresh.




for spinach that is a deep green color with no signs of browning or decay.

• Usage: Spinach is often used as a base for a salad but it is also popular in dips and cooked dishes.

• Health: Studies show spinach promotes heart health and pro-tects the brain from some of the symptoms of aging.


0.0 - 0.0 C








• Mist: No

• Top Ice: No


• Rapid deterioration: Indication of exposure to high temperatures - store at 32-36 degrees F/0-2 degrees C.

• Wilting: Indication of storage in an area with low humidity - keep spinach cold and maintain a humidity level of 90-98% during storage.

• Yellowing: Indication of ethylene exposure - keep spinach away from ethylene-producing fruits and ripening rooms.


Spinach,Flat Leaf

Nutrition Facts


Serving Size: Squash, summer, yellow, raw, 1 cup, slicedAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 2mg 0%


Dietary Fiber 1g 5%

Sugars 2g 2Protein 1g 3%

Potassium 296mg 6%


Calcium 2% Iron 2%

• Size: 6-8in • Usage: Eaten raw or cooked, it is versatile and can be

baked, sauteed, added to stir-fries, steamed, boiled or microwaved.

• Taste: Flavor is bland and somewhat watery compared to other summer squash.

• Flesh Description: Flesh is similar to that of a zucchini, but with more obvious seeds, and tender when cooked.

• Variety AKA/Synonyms: Summer squash. • Skin Texture: The skin may be pebbled, or it may be

smooth. • Color: Yellow.


Growing Regions:Canada, Costa Rica, Guatemala, Honduras, Mexico, Nicaragua, Panama, USA

Receiving Information:• Selection: Select summer

squash that is small and firm. The smaller the squash, the more tasty it will be.


5.0 - 12.8 C








• Mist: No

• Top Ice: No


• Shelf life: Summer squash has a limited shelf life and should be used within a week of purchasing.

• Storage: Summer squash is ready to eat and does not require ripen-ing. To store summer squash, place it, unwashed, in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. Unlike winter squash, summer squash can be eaten raw or cooked, including the rind and seeds.

Squash,Yellow


Nutrition Facts


Serving Size: Squash, summer, green, raw 1 cup slicedAmount Per Serving


% Daily Value*

Total Fat 0g

Sat Fat 0g 0%

Trans Fat

Cholesterol 0 mg 0%

Sodium 9mg 0%


Dietary Fiber 1g 5%

Sugars 3g

Protein 1g 3%

Potassium 295mg 6%


Calcium 2% Iron 2%

• Size: 8in • Usage: It can be cooked pretty much any way you like,

eaten raw or cooked, hot or cold. • Shape: Like the green variety, elongated, cylindrical

and slender. • Skin Texture: Skin is soft, smooth and thin, usually not

peeled. • Taste: The flavor could be described as slightly nutty

when raw and rather bland when cooked. • Color: Yellow - bright yellow • Variety AKA/Synonyms: Zucchini, courgette, Italian mar-

row squash, summer squash.



Receiving Information: • Selection: Select summer squash

that is small and firm. The smaller the squash, the more tasty it will be.


5.0 - 12.8 C








• Mist: No

• Top Ice: No


• Shelf life: Summer squash has a limited shelf life and should be used within a week of purchasing.

• Storage: Summer squash is ready to eat and does not require ripen-ing. To store summer squash, place it, unwashed, in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. Unlike winter squash, summer squash can be eaten raw or cooked, including the rind and seeds.

Squash,Zucchini


Nutrition Facts



Tomato,Cherry

Serving Size: 1 cup cherry tomatoesAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 7mg 0%


Dietary Fiber 2g 7%

Sugars 4g

Protein 1g 3%

Potassium 7mg 0%


Calcium 1% Iron 2%


• Shape: Round

• Skin Texture: Smooth.

• Flesh Description: Soft and tender when ripe.

• Taste: Sweet and very flavorful/juicy.

• Color: Red

• Stacking: Do not stack more than two layers high and keep product stem up to protect tomato shoulders.




try to choose tomatoes that give slightly when squeezed. Avoid tomatoes with obvious bruising or soft spots.

• Refrigeration: Do not refrigerate tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor profile. It can also cause shriveling and interior breakdown of the tomato walls.

• Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause them to spoil quickly.

• Ripening: You can ripen tomatoes at home by leaving them on the

counter or in a brown paper bag for a couple of days.


15.6 - 20.0 C








• Mist: No

• Top Ice: No


• Susceptible to chilling injury: Damage sometimes is not ap-parent until produce is returned to a higher temperature. At temperatures below 55 degrees F/13 degrees C, tomatoes are subject to chill injury and lose flavor quickly.

Nutrition Facts



Tomato,Grape

Serving Size: 1 cup cherry tomatoesAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 7mg 0%


Dietary Fiber 2g 7%

Sugars 4g

Protein 1g 3%

Potassium 7mg 0%


Calcium 1% Iron 2%


• Scientific Name: Lycopersicon esculentum

• Usage: Tomatoes are a versatile vegetable that can be eaten raw, used in salads, stuffed and used in sauces and other recipes.

• Health: Tomatoes contain lycopene, which has been shown to fight cancer. Lycopene is found in higher con-centrations in cooked tomatoes.

• Taste: Tomatoes have a distinct flavor and smell. Their mild, slightly sweet taste lends itself to multiple uses.






• Ripening: You can ripen tomatoes at home by leaving them on the counter or in a brown paper bag for a couple of days.


15.6 - 20.0 C








• Mist: No

• Top Ice: No



• Refrigeration: Do not refrigerate tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor profile. It can also cause shriveling and interior breakdown of the tomato walls.


Nutrition Facts


Serving Size: 1 Italian or Plum TomatoAmount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 3 mg 0%


Dietary Fiber 1g 3%

Sugars 2g

Protein 1g 1%

Potassium 147mg 3%


Calcium 1% Iron 1%


• Usage: Excellent eaten out of hand, in canning or used to make tomato sauce.

• Taste: Flavorful, slightly sweet. • Phytochemical: Lycopene. • Shape: Oval. • Variety AKA/Synonyms: Plum. • Color: Red . • Skin Texture: Smooth. • Flesh Description: Very delicate and flavorful when ripe.






Storage/Handling:• Refrigeration: Do not refrigerate

tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor pro-file. It can also cause shriveling and interior breakdown of the tomato walls.




• Optimum Temp (F): 60 - 68F 15.6 - 20.0 C








• Mist: No

• Top Ice: No


Tomato,Roma

Nutrition Facts


Serving Size: 1 medium whole (2-3/5” across)Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 6 mg 0%


Dietary Fiber 1g 6%

Sugars 3g

Protein 1g 2%

Potassium 292mg 6%


Calcium 1% Iron 2%


• Variety AKA/Synonyms: Globe, Slicer. • Phytochemical: Lycopne. • Taste: Mild in flavor. • Color: Red, yellow or green. • Shape: Round. • Skin Texture: Smooth. • Flesh Description: Soft, very juicy when ripe; may con-

tain edible seeds. • Usage: These tomatoes are eaten raw, however, they

may also be cooked into dishes calling for tomatoes.


Growing Regions:Costa Rica, Dominican Republic, Mexico, USA






• Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause

them to spoil quickly.



• Optimum Temp (F): 60 - 68F 15.6 - 20.0 C








• Mist: No

• Top Ice: No


Tomato,Green

Nutrition Facts


Serving Size: 1 medium whole (2-3/5” across)Amount Per Serving


% Daily Value*

Total Fat 0 g

Sat Fat 0 g

Trans Fat

Cholesterol 0 mg

Sodium 6 mg 0%


Dietary Fiber 1g 6%

Sugars 3g

Protein 1g 2%

Potassium 292mg 6%


Calcium 1% Iron 2%


• Variety AKA/Synonyms: Globe, Slicer. • Phytochemical: Lycopne. • Taste: Mild in flavor. • Color: Red, yellow or green. • Shape: Round. • Skin Texture: Smooth. • Flesh Description: Soft, very juicy when ripe; may con-

tain edible seeds. • Usage: These tomatoes are eaten raw, however, they

may also be cooked into dishes calling for tomatoes.


Growing Regions:Costa Rica, Dominican Republic, Mexico, USA






• Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause

them to spoil quickly.



• Optimum Temp (F): 60 - 68F 15.6 - 20.0 C








• Mist: No

• Top Ice: No


Tomato,Red Round

freshpoint: produce specification guide

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