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Chapter 12 Produce

1. Competencies for Produce. Identify the factors important to quality in fruits and vegetables.Provide the major categories and varieties of fresh fruits and vegetables.Identify the major growing areas, availability, pricing factors, and storage issues for fresh fruits and vegetables.Explain the

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Chapter 12 Produce

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    2. 1 Competencies for Produce Identify the factors important to quality in fruits and vegetables. Provide the major categories and varieties of fresh fruits and vegetables. Identify the major growing areas, availability, pricing factors, and storage issues for fresh fruits and vegetables. Explain the requirements, content, and importance of purchase specifications for fresh produce. Describe the distribution, processing, and packaging options for fresh produce.

    3. 2 Competencies for Produce Explain the factors that affect yield for fresh produce, and describe their effect on costs. List available sources of information to assist in produce purchasing decisions. Describe the market forms of processed fruits and vegetables. Explain the requirements, content, and importance of purchase specifications for processed fruits and vegetables. Describe management considerations related to purchasing produce products.

    4. 3 Quality Grades for Fresh Produce Fancy No. 1 No. 2 No. 3

    5. 4 Choosing a Produce Distributor Purchasing volume Type of produce needed Type of processing required Market information available

    6. 5 Produce Yield and Pricing Factors Growing season Weather Transportation

    7. 6 Quality Grades for Processed Produce Grade A (Fancy) Grade B (Extra Standard or Choice) Grade C (Standard)

    8. 7 Specifications for Processed Produce Product's exact nature Product's intended use U.S. grade Brand name (if applicable) Product size (weight or volume) Container size Packaging Packaging procedure Product yield Product form Packing medium Color Special requirements Handling procedures

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