1. Fresh Produce
Chapter 4

2. Fresh Produce Selection Factors
Intended Use – an apple used in a display will need to be of higher quality than one used in a fruit cup where it will be camouflaged.
Exact Name – Is the variety. Ex: Romaine Lettuce. What are some other exact names?

3. Fresh Produce Selection Factors
U.S. Government Grades
USDA’s AMS sets the grade standards for approximately 150 types of fruits, vegetables, and nuts.
Different products have different grading schedules.
PMA Fresh Produce Manual

4. Commonly Used Grading Terminology
U. S. Fancy vegetables are of more Uniform shape and have fewer defects than U.S. No. 1. U.S. No. 1 Vegetables of this grade should be tender and fresh-appearing, have good color, and be relatively free from bruises and decay. U.S. No. 2 and No. 3 Have lower quality requirements than Fancy or No. 1, all grades are nutritious. The differences are mainly in appearance, waste, and preference.
Fancy – the top quality produced; represents about 1 % of all produce.
No. 1 – the bulk of items produced; the grade that most retailers purchase.
Commercial – slightly less quality than U.S. No. 1.

5. Fresh Produce Selection Factors
Packers’ brands- most states require the name be registered with state’s department of agriculture.
NOT required to purchase the U.S government grading services, MUST government inspections = mandatory.

6. Fresh Produce Selection
Product size
Box count, lug, or piece per pound
Lug “4 by 5”
Item Size “3 to 1”
Size of container –layers in a flat.
Packaging material –fiberboard or thin brown paper.

7. Fresh Produce Selection
Packaging procedure
Layered produce is generally in between sheets of paper or cardboard.
Slab packaging may save money but this type of random packaging may cause a decrease in yield.
Some products are wrapped individually or placed in “cell pack” to preserve appearance.

8. Fresh Produce Selection
BLUEBERRY REAL FRUIT BASE
Description: IQF Blueberries are diced, heated and mixed with a sweetened, thickened Sauce.
Berry Up! is packed in 35 oz. net weight plastic bottles and frozen to maximize product quality.
Ingredients: Blueberries, Sugar, Water, Natural Flavor, Guar Gum and Xanthan Gum.
Physical Properties:
Brix: 30-34
pH:
Viscosity: Thick but pourable
Piece Size: Chunky berry pieces should pass through a 6mm straw
Color: Blue purple typical of blueberries
Flavor: Typical of ripe blueberries
Shipping Information:
Case Pack: 12 bottles
Gross Wt.: 11.9 kg (29 pounds)
Case Dimensions: 10.25”L x 12.5” W x 10.25” H
Minimum weight per case – assures buyers of minimum acceptable weight . There is shrinkage or dehydration while in transit.
Product yield
Point of origin –differences in quality, texture, appearance and taste that accompany products from different parts of the world.

9. Fresh Produce Selection
Preservation method –storage conditions within the distribution channel affect quality and availability of produce.
Refrigeration
Waxing – Mother Nature
What fruits and vegetables are waxed?

10. Fresh Produce Selection
Organically Grown –
Hydroponically grown produce is grown in nutrient rich water and has been become popular with fine-dining establishments that are willing to pay the premium price.

11. Fresh Produce Selection
Intended use
Exact name
U.S. grade
Product size
Size of container
Type of packaging material
Packaging procedure
Minimum weight per case
Product yield
Point of origin
Color
Product form
Degree of ripeness
Ripening process used
Preservation Method

12. Fresh Produce Specifications at your establishment
Cauliflower, white
Used for side dish for all entrées
U.S. No. 1 (high)
12 count
18 – to 25-pound carton
Moisture-proof fiberboard
Pre-trimmed heads
Fresh, refrigerated
Fully ripened

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

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

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

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

17. Levinson’s Purchase Approach
Ingredient Portion Size Edible Yield % Guest Count Iceburg Lettuce 4 oz 75% 1575 Min Cs Wt. 36 lbs Step 1: Find out how many As Purchased Portions per lb. Chapter 11: 16 oz /4 oz = 4 AP Portions Step 2: Find how many Edible Portions per lb. 4 AP Portions X .75 % = 3 Edible Portions per lb. Step 3: Find how much Product to Purchase covers / 3 EP per lb.= 525lb How much should I purchase? ____________________.

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

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

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

21. Determining the Yield %
Yield % = EP weight/ AP weight
Examples:
As Purchased
Edible Portion
Yield %
7 lbs
3.5 lbs
50%
5 lbs
2 lbs.
40%
10 lbs
6 lbs.
60%
Yield %