RHIT 311
Purchasing Fruits and Vegetables
General Purchasing Facts:
Average consumer in the U.S. consumes 350 pounds of fresh fruits and
vegetables each year.
The foodservice industry uses 18% of the total quantity of fruits and vegetables
produced each year.
Buying fresh produce requires both skill and knowledge.
a)
knowledge:
i)
growing conditions
ii)
varieties available
iii)
size and use availability
iv) AP prices versus past years'
b)
skill:
i)
judging quality
ii)
iii)
which variety best for specific use
short-term and long-term trends in prices
The decision to buy fresh, canned, frozen or dehydrated is based on the criteria:
a)
use as defined by the menu
b)
c)
d)
e)
food habits and nutritional needs of customer group
amount and skill of available labor
availability of necessary storage and equipment
availability of necessary transportation (location of foodservice in
relation to market)
f)
comparative EP cost of market forms
Technology: Many technologies are utilized to enhance freshness and extend
shelf-life of produce.
Pre-cooling: is used to immediately reduce temperature of produce after
it is picked. Decreasing temperature will reduce respiration rate of
produce (this extends shelf-life).
Methods:
i)
hydro-cooling - showers fruit/vegetables with ice water. Internal
temperature is reduced in 15 minutes that would take 48 hours
under refrigeration. (corn in husk, beans)
ii)
vacuum cooling - leafy vegetables have outside temperature
reduced by reducing pressure of atmosphere which causes surface
liquid to evaporate thus cooling produce. (lettuce)
iii)
icing - produce iced during transit and storage (broccoli)
Extending shelf-life during storage:
i)
ii)
iii)
modified atmosphere
waxing
overwrap/shrink wrap
Ripening - many fruits and vegetables are picked unripened (green).
Wholesaler ripens in warehouse using ethylene gas. (bananas, tomatoes).
Note: Apples and avocados give off ethylene gas naturally. They should be
stored away from products which may be influenced by them.
Infra-red light used to determine sweetness in melons
CO2 detectors used to determine bruising in fruit.
Important to remember:
Most technology is at growing end. Procurement manager must rely on
wholesaler to protect and extend shelf-life through handling (on arrival),
storage, handling (on departure) and transportation.
Must insure that all products are shipped, handled and stored under refrigerated
temperatures. Temperatures over 40F will decrease shelf-life.
Fruit refers to the seeds of a plant, together with the parts in which it is enclosed.
Vegetables generally refer to the food obtained from the leaves, stems, flowers,
clusters, roots or tubers of plants.
Cucumbers, eggplant, peppers, squash, tomatoes and string beans are all
technically fruits, but are commonly called vegetables.
The fresh produce market is one of the most difficult markets in which the
procurement manager must operate. This is because:
i)
ii)
iii)
the products are highly perishable;
market is highly dynamic and changes occur rapidly;
there is great variation in market practices, products, grading,
packaging, and handling.
Specifications for fresh produce. Written specifications assure a minimum buying
standard. Specifications for fresh fruit and vegetables should include:
i) Product name
ii) Grade
iii) Variety
iv) Style/Type
v) Geographical area
vi) count/size/sieve
vii) packaging
viii) quantity needed
ix) brand name
x) other quality indicator.
Grading:
Fresh fruit and vegetable grading: Grading terminology is not consistent for each
fruit/vegetable product. Top grades for fresh produce may be different as
indicated below:
i)
Extra Fancy Fancy
Extra No. 1
U. S. No. 1
AA
NOTE: As a general rule U.S. No. 1 grade is recommended for most buying
needs. Top grades should only be used when appearance is most important.
Packaging - While there is some standardization in packaging, it is only within
each class or type of product.
Fruits and vegetables may come in wooden crates, cartons, boxes, trays, lugs,
baskets, flats, corrugated boxes, plastic bags, shrink wrap, pouches, mesh bags,
and/or burlap.
The buyer should always state the packaging material and size in each and every
specification.
Fruit and vegetable terminology - Each type of fruit or vegetable has different
terms for the types of products or varieties.
Some products, such as apples are ordered specific as to variety (i.e., Jonathan,
Red Delicious, Rome Beauty, etc.).
Some products, while having many varieties available, are not ordered variety
specific (i.e. tomatoes).
It is important to understand the relationship between specific variety and use.
Geographical area - is important in purchasing fresh produce because of the
quality differences based on geography, geology and climate.
Florida oranges, Texas grapefruit, Louisiana rice, Idaho potatoes, Washington
State apples, Michigan cherries, and New York green beans are different from
products grown in other geographic areas.
Strawberries can be purchased from growers in California, Florida and Mexico.
For fresh strawberry pie, California berries are preferred, when in season (April to
September), due to the large, juicy berries produced there. Florida berries are
preferred when California fruit is unavailable. Mexico strawberries can be used for
specific menu items but are not desired for pies due to their texture and short
shelf-life.
Purchasing Fresh Produce
Fruits
Apples
Apples are the second most popular type of fruit sold in the United States. There
are over 8,000 varieties of apples. The most common varieties (with specific
uses) are:
VARIETY
RAW
COOKING
Red Delicious
x
McIntosh
x
x
Golden Delicious
x
x
Granny Smith
Jonathan
Rome Beauty
x
x
x
x
BAKING
x
x
x
Geographical area - Apples are grown in most areas of the U. S., but the main
geographical areas for quality apples for foodservice are Washington State and
the Great Lakes region.
Grade - Apples are graded mainly on appearance (color, shape, lack of defects).
U.S. No. 1 grade is best for most apple usage. When appearance is
most importance, buy U.S. Extra No. 1. If using for baking (or in peeled
state) ordering non-graded apples best value.
Packaging - Cell pack for top grades; tray pack for second grade level; loose
pack for non-graded cooking/baking apples.
Count/size - Apples are sized by count in a standard weight box.
For eating - raw
88 count
For baking /cooking
110 count
Availability - Apples are available year-round. Harvest apples are available from
August to November for U.S. apples. New Zealand harvest apples are available
in spring.
After Nov. 1 U. S. grown apples are stored in modified atmosphere warehouses.
Shelf-life is 10-14 days after removal from warehouse.
Storage - Apples should be stored under refrigeration (40F) at all times.
Temperature will rapidly decrease apple shelf-life.
Bananas
Variety - Bananas are not sold by variety, though most bananas sold to
foodservice are the Cavendish variety.
Geographical area - Main exporting nations are in South (Ecuador) and Central
America (Costa Rica, and Honduras) main shipping point for bananas sold in
U.S.
Packaging - Bananas are sold cut from the stem or bunch in 40 pound cartons.
About three medium-sized bananas will equal a pound.
Grade - There are no U.S. or International grades for bananas.
Bananas are picked and shipped green. Bananas are then ripened by the
wholesaler. Stages of ripeness are designated by number and color. Bananas
range from No. 1 (green) to No. 7 (yellow, brown flecks). Color No. 5 (green
tipped) is most often ordered for foodservice use.Store bananas in cool, dry
place.
Grapefruit
Variety and Geographical areas - Thompson White, Red or Pink from Florida
(and California late in season). Ruby Red, and Rubio from Texas.
Florida grapefruit available October-April.
Texas grapefruit available November-March.
California grapefruit available January-June.
Grade- U. S. No. 1 is preferred for foodservice.
Packaging- Florida Grapefruit is packed in 4/5 bushel (42.5 lb.);
Texas and California grapefruit are packed in 7/10 bushel (38.5 lb.).
Grapefruit is sold by count per half-box carton, the larger -sized carton
makes Florida grapefruit, size for size, one size larger than the same
count Texas or California grapefruit.
Other- Indian River top brand of grapefruit.
Grapes
Variety- Thompson seedless top selling table grape; available in white, red or
black. California leading producer of table grapes. Season is from April to
October.
Grapes available from Chile during winter months; varieties are Thompson
seedless (white or red) and Perlette.
Grade- U. S. No. 1 grade
Size-
32 count most preferred. Grapes shipped in wooden lugs 23-24 lb.
average weight.
Larger, plumb grapes are sweetest; juiciest.
Oranges
Variety- The sweet variety of oranges has two main types: Valencia and navel.
Valencia is a summer orange and comprises 50% of the total of sweet
orange crop. This variety is primarily used for juice production. Florida produces
most of Valencia crop.
Navel oranges are a winter crop grown primarily in California because of the dry
climate. This California orange is sweet and bright in color.
Grade- U. S. No. 1 grade is most commonly purchased.
Packaging- Oranges can be purchased in counts per standard weight carton.
The most common sizes are 72 or 88.
In Florida the carton weight is 45 lb.; in California, 38 lb.
Florida oranges are actually one size larger than California oranges.
Fresh Produce
Broccoli
Broccoli is available year round, peak season is October-April.
Type- Broccoli should be fresh, green with compact bud clusters; general color
should be dark green to deep sage green; yellowed and wilted leaves indicate
staleness, overmature broccoli show flowering bud clusters.Most broccoli grown
in the U. S. is of the Italian green type, commonly called Calabrese.
Grade- U. S. Fancy preferred for foodservice
Size/packaging- 40-42 lb. wirebound wood crate, 25 lb. net; For 100, 3 oz.
portions, cooked cut spears, 30.25 lb. AP.
Other- Store at 32F, iced, 90-95% humidity; need plenty of room between
packaging, because broccoli generates a great deal of heat.
Cabbage
Since cabbage is grown somewhere in the United States all months, it is
continuously available. No peaks and valleys in supply.
Geography- Producing states include California, Florida, Texas, but not
necessary to designate.
Varieties -
Danish is the term applied to solid-headed, late-maturing cabbage;
in some areas it is called Holander. Most sold out of storage.
Domestic is a term used to describe a solid, flat or round cabbage
with curled or crinkled leaves.
Red cabbage is known by its red or purple color. The darker red
cabbage is much like Danish; lighter red is more like Domestic.
Grade- Purchase grade U. S. No. 1.
Size/PackagingContainers are wirebound, wooden crate; 75-80 lb. (50 lb. net). For 100, 2
oz. portion coleslaw; 16 lb. AP.
Other- Cabbage is best stored at 32F with 90-95% humidity.
Carrots
Variety- Available all months; are not sold by variety.
Geography- Texas and California major producing states.
Grades- Grades are U.S. Extra 1, U.S. 1.
Packaging- 50 lb. open-mesh bags; wirebound crates (50 or 80 lb.)
Other- carrots should be firm, fresh, smooth, well shaped and well colored.
Wilted, flabby, soft or shriveled are undesirable. Should refuse carrots
excessively forked or cracked. Any decay would appear as soft or water soaked
areas which may be partially covered with mud.
For 100, 3 oz., sliced or diced, cooked, 25 lb. AP.
Store at 32F, 90-95% humidity, can refresh raw sticks by submersing in ice
water.
Cauliflower
Available all months; peak in October; low in May-August
Geography- California is main supplier and ships in all months; New York:
August-September; Michigan: August-September.
Quality- The only U.S.D.A. grade is U.S. No. 1.Good quality is indicated by white
or creamy white clean, firm, compact curd.
Packaging- Corrugated box, 2 layers, wrapper leaves removed, film-wrapped,
23-25 lb. For 100, 3 oz., sliced or diced, cooked, 25 lb. AP.Store at
32F, 85-90% humidity.
Celery
Geography- Available year round. California and Florida produce heavy all
months; Michigan and New York ship heavy July-October, Ohio
heavy July-September.
Variety- Celery varieties are classified by color. All green celery generally known
as Pascal though Utah varieties is most widely grown. Thus, varieties are not
specified when ordering.
Grade- U.S. No. 1 grade ordered by foodservice
Packaging - Containers are 55 lb., 16" Florida crate; other states 55-60 lb.;
carton 30-33 lb.
Other-
Celery should be fresh, crisp, clean, of standard clipped length, with
thick solid stalks, good heart formation.
For 100, 3 oz. sliced, raw portions, 25 lb. AP; 3 oz. chopped, cooked, 27
lb. AP; 2 oz. raw strips, 16.75, AP.
Store at 31-32F, 90-95% humidity.
Lettuce
All year supply with fairly even supply, peak months April-August.
i) California accounts for 45% of supply.
ii) Lettuce is purchased by type. These are:
a) Iceburg- solid head, should be clean, crisp, tender, with heads fairly
firm to firm; should be free of rusty appearance,
ii) Lettuce type:
a) Iceburg: lettuce with excessive tipburn - which usually appears on
inner leaves - is undesirable.
b) Butterhead has a soft head and the inner leaves feel oily or buttery.
The most common varieties of Butterhead are Big Boston and White Boston.
c) Bibb is small, cup shaped and twice as large as a tulip. does not
head firmly,
ii)
Lettuce type:
c)
Bibb - appearance is somewhat like Big Boston.
d) Romaine is distinguished by its elongated growth; leaves are stiff
and upright.
e) Leaf lettuce is characterized by its loose, non-head forming leaves.
iii)
U.S. 1 preferred grade unless appearance is important, than U.S.
Fancy.
iv) Containers are corrugated box, 24, untrimmed heads 40-45 lb.,
trimmed and cored, 24 heads in poly bag, chopped in poly bag by weight (5-20
lb.).
v) Store at 32F, 90-95% humidity.
L)
Escarole, Endive & Chicory - all three are slight variants of the same
vegetable; available year round, peak period December-April.
i) Florida is major supplier.
ii) All same species though the curly type is marketed as either endive
or chicory; straight leafed type as escarole.
iii) Greens should be fresh, clean, crisp and cold. Should not show dry
or yellowing leaves, or seed stems.
iv) Container is 16" crate, 36 lb. net.
v) Store at 32F, 90-95% humidity, low shelf life.
Onions, Dry
Available year round;Texas season begins March 1; California, April 1; New
York, July 10, and Idaho, August 15.
Onions sold by type than variety. Onions can be separated by color (yellow,
white, brown & red); shape (globes, flat, top shape, spindle shape, flat & thick
flat); and taste (mild, strong and very strong).Yellow and brown onions are most
predominant in quantity, followed by white. Red onions are produced in smaller
quantities.
Onions should be bright, clean, hard, well-shaped with dry skins and without seed
stems. A thick, tough, woody or open condition of the neck indicates seed stem
development.
U.S. No. 1 grade
Containers are 50 and 25 lb. sacks.
Store at room temperature, 70-75% humidity (dry air). At higher humidity
onions are subject to root growth and decay. For 100, 3 oz. portions,
chopped or grated, 7.25 lb. AP.
Peppers, Sweet
Available all year with peak from June-September; low point January-February.
Florida and California main suppliers; also from Texas, New Jersey, North
Carolina and Mexico.
Sold by type, most often called "bell pepper", available in green, red, yellow and
purple.
Peppers should be fresh, firm, bright in appearance, thick fleshed, and bright in
color. Immature peppers are soft, pliable, thin-fleshed and pale in color.
U.S. No. 1 grade most preferred by foodservice. Grade may be designated as to
color; U.S. 1 Red, U.S. 1 Yellow, etc.
Containers are the bushel hamper or crate holding 28-30 lb.
Are subject to chilling injury at low temperatures, best held at 40-45F, 85-90%
humidity. Store briefly, low shelf life. 100, 1/2 cup portion raw, chopped or diced,
20.75 AP.
Potatoes
Available all year, all varieties.
Spring crop - round white potatoes grown in Louisiana, Texas and Arizona;
Alabama produces round reds; California produces long whites and some round
red.
Summer crop - mostly round whites from most potato producing states; russets
from Pacific Northwest (Idaho, Oregon & Washington); California produces long
whites; round reds from Texas, Colorado, Minnesota and Wisconsin.
Late crop - round whites from Northeast predominantly Maine; Red River Valley
(North Dakota & Minnesota), mostly round reds with some round whites and
russets; mostly russets from Northwest (Idaho, Oregon & Washington and
Northern California).
Winter crop - Florida and Texas produce mostly round reds; long whites from
California and round reds from Arizona.
Varieties - Two categories of potato varieties:
Dry, mealy potato; best used for baking, frying, mashing; (high
specific gravity)
Russet Burbank - relatively large, long, cylindrical, or slightly
flattened, skin is russeted and heavily netted. ("Baker")
White Rose - long white, large, long, elliptical, flattened, smooth
skinned potato with light color.
Waxy potatoes - best utilized for cooking, and boiling for salads and
casseroles; (low specific gravity).
Red Pontiac - large, long oblong to round, blunt at end, with smooth
skin, self-colored dark red.
Katahdin - typical round white potato, large, short, elliptical to
roundish, medium thick, smooth skin, dark creamy buff.
U. S. No. 1
Early crop "new" potatoes are highly perishable with low shelf life; store at 50F,
85-90% humidity.
Most other varieties of potatoes have been irradiated and will have long shelf life.
Store at cool, dry conditions protected from light to avoid accumulation of sugar
(that occurs at refrigerated temperatures).
Tomatoes
Available all year with largest volume May-August; least November-February.
California, June-December; Florida, December-June; Mexico, January-April;
Ohio, April-August, and October-December; also available from Texas, New
Jersey, South Carolina, Pennsylvania, Arkansas, New York and Alabama.
Types are:
1)
field grown vine pink
2)
filed grown mature green
3)
plum type, cherry type;
4)
greenhouse, and
5)
hydroponic tomatoes
The term "beefsteak" does not indicate a distinct variety, but is applied often to
large slicing tomatoes.
U.S. No. 1
A tomato picked truly "mature Green" will attain just as much flavor and
succulence as a so called "vine ripe" tomato. However, many tomatoes are
picked not quite mature, and though they redden fully will not attain good taste
and texture.
If ripening is interrupted by cold (refrigeration) tomato will not ripen properly, even
if reintroduced to ethylene gas.
Tomatoes can be stored under refrigeration after ripening. Before ripening
tomatoes can be slow ripened at 55F with humidity 85-90%. For faster ripening
60-65F and up to 70F with high humidity.
Processed Fruits and Vegetables
When purchasing processed fruits and vegetables the buyer needs to be aware
of the purchasing criteria (selection factors) of:
Grade
USDA grade standards have been developed for all types of canned, frozen and
dried fruits and vegetables.
The U. S. grades are:
U. S. Fancy or U. S. Grade A
U. S. Choice or U. S. Grade B
U. S. Standard or U. S. Grade C
Each grade has its best use. It is not always necessary (or cost effective) to
purchase the highest grade. The buyer needs to understand the grading criteria
of the fruit and vegetable and then match this with the intended use (as defined
by the menu). The buyer can then determine the best grade to purchase. Grades
differ mainly in appearance and to a lesser degree, taste and flavor.
Grade A (Fancy) fruits and vegetables of highest quality based on uniformity of
size, color, maturity, tenderness and free of defects.
Grade A products are best utilized for products when appearance is most
important factor.
Grade B (Choice), while still a high quality are not as uniform as Grade A in color,
size or maturity and have larger tolerances for defects. Grade B products are
recommended for baked goods, pie filling, casseroles, etc.
Grade C (Standard) a good quality product but with higher tolerances to grade
factors. Best utilized in large scale prep (or commissary) operations for stews,
casseroles, cooked fruit desserts, soups, etc.
Standards of Identity
Establishes the composition of the product. The standard also includes the name
of the product and allowable ingredients.
Standard of Quality
Defines a minimum level of quality for processed products. This may be based on
drained weight, color, blemishes, etc.
Standard of Fill
Defines the fill of the can based on maximum head space allowable (i.e. "filled to
3/16 of an inch below the top of the can"). Other products may specify "filled not
less than 90% of total capacity".
Minimum Drained Weight
Designates the minimum amount of drained product per can. The average
drained weight of all cans should be greater than the minimum. The yield in
servings from canned items frequently vary according to ratio of product to
packing medium. Established drained weights allow purchaser to compute yields
and portion sizes using minimum drained weight and size or count.
Geographical Region
Geographical Region - may be important for specific products. Michigan cherries,
Washington State apples, etc.
Variety
Variety - may specify where needed. Blue Lake green beans, Queen Anne
cherries, etc.
Packing Medium
Canned fruits and vegetables come in a variety of packing media. These have an
impact on shelf life of the product as well as the taste and flavor.
Canned fruits can be packed in water, fruit juice (most often white grape juice) or
syrup. Water impacts nothing to product but has lowest shelf life. Syrups protect
fruit and extend shelf life the most but impact flavor and increase calories of
product.
Vegetables packing media range from water, with no added salt to a brine (with
higher levels of salt). Since salt is a preservative, higher levels in the packing
media will increase shelf life. It also fixes color and impacts flavor.
Packing medium should be selected based on needs and wants of customer.
Packing medium should be specified in specification.
Packaging
Most canned products are available to foodservice in #10 cans, 6 per case. The
#10 can hold approximately 13 cups; weight varies by product type.
Count or Size
Is usually a range when expressed in a count for fruit (33-36 peach halves) or
sieve size for vegetables (sieve 20 indicates diameter of product).
Writing Specifications
Product name (standard of identity)
U. S. Grade (or Packer Brand)
Style of product
Minimum drained weight
Count or size
Can size and packing medium
Variety
Geographical region
Specific Processed Fruits and Vegetables
Cherries - canned RSP (red, sour, pitted) cherries are usually water-packed.
Sweet cherries are available in light to heavy syrup.
Peaches - available in Clingstone and Freestone varieties; packed in watersyrup; specify count (as range); style as halves, sliced, diced, etc.
Pears - most popular variety of canned pears is Bartlett. It is fine grained and
white.
Pineapple - available in whole, center-cut slices, half slices, chunks, tidbits, and
crushed.
Green beans - available in whole, French cut, short cut and regular cut.
Corn - available in white or yellow; whole kernel or cream style.
Tomato products - Classified according to percent of Natural Tomato Soluble
Solids (NTSS). Determines percent of tomato to water in product. Specify NTSS
range; higher NTSS is a thicker more tomato product.
Tomato puree - 8% to 24% NTSS
Tomato sauce - 9% to 15% NTSS
Tomato catsup - 29% to 33% NTSS
Tomato paste Extra heavy:
> 39.3% NTSS
Heavy:
32% to 39.3% NTSS
Medium :
Light :
Chili sauce:
28% to 32% NTSS
24 to 28%
NTSS
30% to 32% NTSS; heavy-bodied, very course
texture.
Frozen Fruits and Vegetables:
Frozen fruits are generally packed in either a sugar or a syrup to preserve flavor,
texture and color. The fruit to sugar ratio (4:1 or 5:1) should be part of the
purchase specification.
Frozen fruits are generally packed in 6 lb., 20 lb. and 30 lb. containers based on
product type.
Frozen vegetables are packaged in 2 lb., 2 1/2 lb., or 3 lb. boxes with 12 boxes
per case.
Three methods of freezing fruits and vegetables:
Blast freezing: air blown through tunnels at extremely low temperatures.
Contact freezing: where packaged food is placed between low
temperature plates and rapidly frozen.
Immersion freezing: food is placed in liquid nitrogen (-320F), yielding
extremely rapid freezing and high quality products.
IQF -Individually Quick Frozen: allows for use of less than full box of
frozen products.
Frozen fruits, vegetables and juices
Apples - purchase Grade A; recommended fruit to sugar ratio is 7:1.
Peaches - varieties available are yellow cling, yellow freestone and white
freestone. Styles available are quarters, halves or slices (usually purchased).
Strawberries - frozen whole or sliced; fruit to sugar ratio is 4:1.
Cherries - available RSP or sweet; ratio for RSP 4:1 or 5:1, ratio for sweet is 7:1;
available in 25 or 30 lb. tins.
Broccoli - purchase Grade A; available in spears, pieces, chopped, in 2.5 lb.
boxes.
Cauliflower - purchase Grade A in clusters or quarters, in 2.5 lb. boxes.
Peas - purchase Grade A in early or sweet pea varieties, in 5 lb. bags or 20 lb.
boxes; snow peas available in 5 lb. boxes.
Potatoes - available in many shapes, many products including crinkle-cut, shoestring, cottage fries, skins, etc. Available in 2, 5 and 10 lb. bags, also available in
20 lb. boxes.
Frozen juices - order by sweetness (expressed in degrees Brix or sugar to juice
ratio);for juice from concentrate reconstitution ratio is 3 or 4 parts of water to 1
part concentrate.
a) orange: 11.8o Brix;
b) grapefruit: 11.5o B;
c) Lemonade: 11:1 for natural, 123:1
for sweetened.