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1 Welcome! Check your audio connection to be sure your speakers are on. Presentation slides, resources, and CEU form are available at /webinars

2 Buying the Right Produce at the Right Price Wednesday, February 15, 2012

3 Questions & Answers Type your questions into the Question box at any time during the webinar Questions will be addressed during the webinar and at the end as time allows

4 Polling Question How many people are viewing the webinar at your computer? or more

5 Today s Topics Overview of quality factors and condition factors as related to grade standards Using produce quality and condition factors to improve specifications Deciphering when to choose higher vs. lower quality produce to control costs

6 Expert Panel Robin Chilton Standardization and Training Assistant Chief USDA Agricultural Marketing Service Fredericksburg, VA Julie Boettger, RD, Ph.D. Director of Food and Nutrition Services School City of Hammond Hammond, IN

7 Expert Panel Julie Skolmowski, MPH, RD, SNS Food Safety Specialist USDA Food and Nutrition Service Alexandria, VA

8 Quality and Condition Overview Robin Chilton Standardization and Training Specialist Assistant Chief USDA Agricultural Marketing Service Fredericksburg, VA

9 Quality Defect Examples

10 Misshapen

11 Texture

12 Scars

13 Poorly Colored*

14 Growth / Healed Cracks

15 Size Part of Grade Quality factor Depending on the product a minimum/ maximum size may be specified for the Grade.

16 Condition Defect Examples

17 Bruising

18 Sunken Discolored Areas (SDA)

19 Shriveling

20 Surface Discoloration

21 Decay

22 Questions?

23 Polling Question When you are grocery shopping, what type of defect would make you less likely to purchase a piece of produce? a. Bruise b. Misshapen c. Color d. Size

24 Produce Specifications Julie Boettger, RD, Ph.D. Director of Food and Nutrition Services School City of Hammond Hammond, IN

25 School City of Hammond An ethnically diverse urban district in Northwest Indiana - greater Chicago area 78% free and reduced 22 schools, 14,000 students 27% breakfast participation 73% lunch participation Child and Adult Care Food Program Summer Food Service Program Fresh Fruit and Vegetable Program in 10 schools

26 Role of Specifications Communicate desired product qualities Vendors - ensure all vendors have same understanding of what is needed Employees receiving orders Must be measurable need to be able to determine if what was ordered was received

27 Four Step Process 1. Determine what you need (e.g., menu items, production method, portion sizes) 2. Find out what is available to purchase what do your vendors stock, farmers grow? 3. Write a specification for a product that is the best value for your needs and is clear to the vendor 4. Train the receiving agent how to determine if you received what you requested

28 Step 1 - Determine Needs Menu & portion size Recipe or production methods Packaging Frequency of delivery Student preferences What type of information is needed by the vendor

29 Distributor VS Farmer Most produce is not graded To be packed to U.S. No. 1 grade standard Produce that is graded is not graded until it gets to a packing house Purchasing directly from a farm may require different specifications Use the descriptors in grades standards instead of using grade classification

30 Step 2 Determine Availability and Value Proposition Does the distributor/farmer regularly stock/grow the item? Can the distributor/farmer supply the quantity needed? Is the product available when you need it? Can the distributor purchase local product? Use Market News to compare pricing

31 Step 3 Write Clear Specifications Variety Weight, count, and/or size Quality Condition Geographical origin

32 Step 3 - continued Packaging or unit of measure Months of purchase (to let vendors know if you will be buying only produce items in season when it may be less expensive) Quantity and frequency

33 Poorly Written Specifications Limit competition Increase costs without increasing value Decrease the quality or condition Increase costs when product is not easily attainable

34 General Specifications Transportation (e.g., temperature, cleanliness) Good Agricultural Practices (GAP) and Good Handling Practices (GHP) audit verification Traceability Time from harvest to delivery Buy American

35 Bid specification based Apples, McIntosh on USDA Grading: 40 lb. case, 125 count U.S. Extra Fancy or U.S. Fancy only Quantity to be purchased during bid period: 200

36 Specifications U.S. Extra Fancy-$26.00 vs. U.S. Fancy-$23.00

37 Apples Bid Specification based on Descriptors: Variety name Color requirement 2 ¾ diameter Firm to touch, 90% free from decay, surface discoloration, and internal browning and bruising Quantity to be purchased during bid period: 200

38 Carrots Sample Specification

39 Better Specification Carrots Medium Size No.1 Grade standard Fresh, firm, crisp

40 Redundant Specification Carrots, topped Sizes ordered are regular, table, and stubby Marshburn or equal. Usual order is one (1) pound cello wrapped bag. U.S. Grade No.1 Shall be firm, smooth, free from damage by freezing, decay, dirt, sprouts, second growth, growth cracks, cuts, disease, or insects.

41 Choice Plus

42 Carrot Information Sheet Purchasing Specifications Carrots should be brightly colored, firm, and have a cylindrical shape, diameters of 3/4 to 1 1/2 are preferred. No more than 10% of the entire order should have defects that make the carrots unusable, and no more than 1% should be affected by decay.

43 U.S. Standards for Grades Topped Carrots Excerpt - "U.S. No. 1'' consists of carrots of similar varietal characteristics which are well trimmed, firm, fairly clean, fairly well colored, fairly smooth, fairly well formed; which are free from soft rot, and free from damage caused by freezing, growth cracks, sunburn, pithiness, woodiness, internal discoloration, oil spray, dry rot, other disease, insects or other means. USDA, 1965

44 Step 4 - Receiving Compare product to specification and purchase order Shape, color, size or count Defects, condition, and flavor Temperature Retain information needed for traceability (e.g., delivery date, vendor, product code, lot numbers, pack dates)

45 Receiving Carrots Acceptable orange color and straight shape Slightly sweet taste Not soft, snaps when broken in half Smooth surface, not rough

46 Misshapen

47 Growth and Fresh Cracks

48 Insect Damage and Decay

49 Summary Consider how the product will be used before writing the specification Determine what type of product is available in the marketplace (e.g., quality, packaging, variety) Utilize resources available from USDA and NFSMI Write specification so that it is clear and meaningful to the vendor and the receiving agent

50 Questions?

51 Polling Question What is your go to resource for building produce specifications? a. Choice Plus b. USDA and NFSMI produce safety resources c. USDA Grade Standards d. Other

52 Produce Safety Resources Julie Skolmowski, MPH, RD, SNS Food Safety Specialist USDA Food and Nutrition Service Alexandria, VA

53 Produce Safety Resources

54 Produce Information Sheets

55 Produce Information Sheets Apples Bananas Broccoli Cantaloupe Carrots Grapes Lettuce Oranges Squash Strawberries Tomatoes Watermelon

56 Questions?

57 Thank You Archive available by February 16, Slides, recording, CEU info, and other resources available at /webinars Continuing the conversation - upcoming Peer2Peer Connect Call Tuesday, February 21 st from 2:00-3:00 PM EST - Q & A Session on Produce Specifications As a follow up conversation from today s webinar, connect with your peers to share ideas, resources, comments, and questions around quality, condition and grade standards and how applying these standards can improve specifications and help save money when purchasing produce. /webinars