Welcome! facebook.com/schoolnutritionfoundation
|
|
- Carmel Bradford
- 6 years ago
- Views:
Transcription
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
Produce Safety University
Are You Getting the Right Produce at the SNA Annual National Conference July 17, 2013 at 1:30 PM Robin Chilton Chief Standardization Branch USDA Agricultural Marketing Service Julie Skolmowski, MPH, RD,
More informationUnited States Standards for Grades of Sweet Peppers
United States Department of Agriculture Agricultural Marketing Service Fruit and Vegetable Division United States Standards for Grades of Sweet Peppers Fresh Products Branch Effective January 3, 1989 (Reprinted
More informationFinding and Buying Local Foods Introduction to Procurement
Finding and Buying Local Foods Introduction to Procurement February 4, 2016 Welcome! Today s Speakers Bob Gorman MPRO Farm to School Lead USDA FNS Christina Conell Program Analyst USDA FNS Housekeeping
More informationUnited States Standards for Grades of Potatoes
United States Department of Agriculture Agricultural Marketing Service Fruit and Vegetable Programs United States Standards for Grades of Potatoes Fresh Products Branch Effective June 3, 2011 United States
More informationProcuring Local Foods
Procuring Local Foods For Child Nutrition Programs Association of School Business Officials November 6, 2015 Erin Kennedy, MPH, RDN Maryland State Department of Education Office of School & Community Nutrition
More informationFlorida Farm to School Programs
Florida Farm to School Programs The 2012 Educational Program Committee is pleased to share conference educational materials with you under the condition that they are used without alteration for educational
More informationThe Use of Local Foods in Maryland Schools: Findings from a Survey of Food Service Directors
The Use of Local Foods in Maryland Schools: Findings from a Survey of Food Service Directors About the Surveys and Schools From 2009 to2010, a collaboration of researchers and Extension specialists developed
More informationProcuring Local Foods
Procuring Local Foods For Farm to School Programs Southeast Ohio Farm-to-School Conference March 3, 2016 Welcome! What Is Procurement? Procurement is the purchasing of goods and services. The procurement
More informationMSU Extension Publication Archive. Scroll down to view the publication.
MSU Extension Publication Archive Archive copy of publication, do not use for current recommendations. Up-to-date information about many topics can be obtained from your local Extension office. Peach Graders
More informationPoll: Who is on the line?
Finding, Buying and Serving Local Food Finding Local Producers February 13, 2014 To download handouts: Housekeeping To make a comment or ask a question:» Type your question or comment using the Q&A tab»
More informationFinding and Buying Local Foods
Finding and Buying Local Foods Introduction to Local Procurement April 11, 2017 Tegan (Hagy) Bernstein Office of Community Food Systems- MARO Welcome! Defining Local and Where to Find Local Foods What
More informationLocal Procurement. Welcome! Targeting Local Foods Through a Fair, Open, and Competitive Procurement. May 25, 2016
Local Procurement Targeting Local Foods Through a Fair, Open, and Competitive Procurement May 25, 2016 Welcome! Overview Hello and welcome! Procurement basics refresher Survey the audience Defining local
More informationMississippi Department of Agriculture & Commerce Cindy Hyde-Smith, Commissioner
Mississippi Department of Agriculture & Commerce Cindy Hyde-Smith, Commissioner Options for Selling through Farm to School Direct Sales Mississippi DoD Farm to School Direct Sales Selling to individual
More informationBuffalo Public School Farm to School Request for Information
Buffalo Public School to School Request for Information Objective of Request for Information Buffalo Public Schools is seeking input from New York State farmers interested in supplying some of the district
More informationProcuring Local Foods
Procuring Local Foods For Child Nutrition Programs ASBO Spring Conference Welcome! Overview Maryland s Growing Success Procurement Basics Incorporating Local in Formal Procurement Questions Maryland s
More informationHorticultural Production in Nebraska Organic Vegetable Production Integrated, Sustainable Production Systems. Considering Organic Production?
Horticultural Production in Nebraska 2002 Organic Vegetable Production Integrated, Sustainable Production Systems Laurie Hodges & Liz Sarno University of Nebraska-Lincoln Extension Vegetables, melons,
More informationBayshore Produce Weekly Market Guide February 22nd 2018
Bayshore Produce Weekly Market Guide February 22nd 2018 Overview / Alerts Overview Lettuce, romaine and leaf items are steady and quality is good. Limes are EXTREME right now, but will soon be in an ACT
More informationSchool Lunch Procurement
School Lunch Procurement and Using Geographic Preference KY DOE Training Webinar 10/14/2011 Kirk Farquharson Senior Program Specialist USDA Food and Nutrition Service Southeast Regional Office Overview
More informationEXTRACTS OF THYME REASONS TO SHOP AT A FARMERS' MARKET
EXTRACTS OF THYME July, August, September 2017 REASONS TO SHOP AT A FARMERS' MARKET Why shop at a farmers' market? Shopping at a farmers' market is a great way to get fruits and vegetables grown close
More informationK.C.B. Dutch Official Inspection body for import- and export inspections and internal market of Fresh Fruit and Vegetables (FFV)
K.C.B. Dutch Official Inspection body for import- and export inspections and internal market of Fresh Fruit and Vegetables (FFV) Content presentation K.C.B. - organization Systematics of the K.C.B. inspections
More informationBID/RFP ADDENDUM. BID/RFP No.: BID/RFP TITLE: PHONE: (305) TDD PHONE: (305) Date: August 28, 2013 Addendum No.
The School Board of Miami-Dade County, Florida SCHOOL BOARD ADMINISTRATION BUILDING Bureau of Procurement and Materials Management 1450 N.E. 2 nd Avenue, Room 352 Miami, Fl. 33132 Direct All Inquiries
More informationJanuary 2016 UA/CEAC Intensive Greenhouse Crop Production Course 1951 East Roger Road, Tucson, AZ
January 2016 UA/CEAC Intensive Greenhouse Crop Production Course 1951 East Roger Road, Tucson, AZ 85719 http://ceac.arizona.edu/ 520-626-9566 EMPHASIS ON TOMATOES: Instructor Patricia A. Rorabaugh, Ph.D.
More informationMARKETING IS AN ESSENTIAL PART IN THE SUCCESS OF A SMALL FARMER GROWING FRUITS AND VEGETABLES.
MARKETING IS AN ESSENTIAL PART IN THE SUCCESS OF A SMALL FARMER GROWING FRUITS AND VEGETABLES. Although many people who join the farming industry are drawn to the production and growing tasks, the farm
More informationCSA Membership Agreement Member Contact Information: Name: Address: City, State, Zip: Phone Number:
White s Family Farm 5746 Freddie Edwards Rd. Springfield, TN 37172 (615) 920-6405 farm@whitesfamilyfarm.org CSA Membership Agreement 2017 Member Contact Information: Name: Address: City, State, Zip: Phone
More informationLesson 8: Mastering Your Grocery Store
Lesson 8: Mastering Your Grocery Store From the smells to the light,s to where the produce is located, to what items are on the end caps the entire layout of the grocery store is designed so you spend
More informationFarmers Market Nutrition Coupon Program
Farmers Market Nutrition Coupon Program Photo credit: Happy Designs 2018 Operations Guide 1 Table of Contents Table of Contents... 2 How To Reach Us... 3 Partner Portal... 4 Markets What s Due and When...
More informationConsidering a U-Pick. Laurie Elliott, Owner, The Pickery Terre Haute, IN
Considering a U-Pick Laurie Elliott, Owner, The Pickery Terre Haute, IN Welcome to the Pickery! As Fresh as it Gets! The Pickery, Terre Haute, IN, Overview You-pick vegetables about 80 different things,
More informationQuality Standards for Fresh Produce
Quality Standards for Fresh Produce SII, FOOD LEGISLATION SEMINAR Jerusalem, August 28, 2012 Presented by: Brett Hickson 1 What is Quality? A combination of factors Attributes & properties that give the
More informationAn NGFN Webinar. October 17, 2013
An NGFN Webinar FOOD HUBS IN FARM TO SCHOOL October 17, 2013 Presentation Outline Technical Orientation Welcome / Introduction Jeff Farbman Wallace Center at Winrock International Gourmet Gorilla Cherry
More informationFACILITATING SMALL GROWERS ABILITY TO DO BUSINESS WITH UC. Danielle Kemp, RD UCSB Residential Dining Services
FACILITATING SMALL GROWERS ABILITY TO DO BUSINESS WITH UC Danielle Kemp, RD UCSB Residential Dining Services WHY DID THE ORANGE GET FIRED FROM HIS JOB AT THE JUICE FACTORY? UCSB RESIDENTIAL DINING SERVICES
More informationMississippi Fresh Produce Availability Calendar
Mississippi Fresh Produce Availability Calendar Product Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec FRUITS Apples 15th ------- 15th Blueberries 25th ------- 25th Muscadines 5th 15th Peaches 15th -------
More informationChris Konieczka Extension Educator, Local Food Systems and Small Farms Livingston/McLean/Woodford Unit
Chris Konieczka Extension Educator, Local Food Systems and Small Farms Livingston/McLean/Woodford Unit cmkonie@illinois.edu When to Consider these? Pre-harvest Harvest Wash/Pack Storage Delivery Impacted
More informationStep 1: Get Started - Farmer Self-Assessment
Step 1: Get Started - Farmer Self-Assessment The following questions are designed to help you determine your interest and ability to market your food products to local schools. This information is not
More informationStep 1: Get Started - Farmer Self-Assessment
Step 1: Get Started - Farmer Self-Assessment The following questions are designed to help you determine your interest and ability to market your food products to local schools. This information is not
More informationWashington State Snap-Ed Curriculum Fidelity for Continuous Improvement. Lesson Assessment for Plan, Shop, Cook & Save; Lesson 3: Saving Money
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment for Plan, Shop, Cook & Save; Lesson 3: Saving Money Educator Assessment Supervisor Assessment Fidelity Team Assessment
More informationIntroductory Vegetable Production Part 1 CROP SELECTION. Crop Types. Crop Types. Crop Types. Crop Types 3/16/2011
Introductory Vegetable Production Part 1 CROP SELECTION Site Selection / Soil / Water / Crop Planning / Equipment Many different crops out there Cool season vs. warm season Fresh vs. storage Wide range
More informationMSU Extension Publication Archive. Scroll down to view the publication.
MSU Extension Publication Archive Archive copy of publication, do not use for current recommendations. Up-to-date information about many topics can be obtained from your local Extension office. Apple Graders
More informationSelling at Farmers Markets:
Selling at Farmers Markets: Benefits and Price Trends Ariana Torres, PhD Assistant Professor Marketing Specialist torres@purdue.edu Farmers markets continue to grow in number 8,708 markets in the US (USDA-AMS)
More informationMEMO CODE: SP , CACFP , SFSP Procurement Geographic Preference Q&As Part II
United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: October 9, 2012 MEMO CODE: SP 03-2013, CACFP 02-2013, SFSP 02-2013 SUBJECT: TO:
More informationLocal Foods are BIG in Indiana Small Farms
Local Foods are BIG in Indiana Small Farms 2013 Indiana Small Farm Conference March 2, 2013 Local Foods in the news and on the Best Seller List From the Institute of Food Technologists Newsletter: Top
More informationSchool Year Request for Information Farm to School Produce
Minneapolis Public Schools Culinary and Nutrition Services 812 Plymouth Avenue North Minneapolis, MN 55411 P: 612-668-2820 2014-2015 School Year Request for Information Farm to School Produce Responses
More informationPayment details: 2018 Midweek Market Vendor Application
PLEASE NOTE NEW ADDRESS: Tower Grove Farmers Market P.O. BOX 6117, St Louis, MO 63139 Tel. (314) 319-9696 erin@tgfarmersmarket.com www.tgfarmersmarket.com Payment details: ( ) Record & Calendar ( ) Confirmation
More informationMARKET FARMERS EDUCATOR S GUIDE. Deanna F. Cook. Includes Common Core Standards. YEAR-ROUND LEARNING FOR Preschool Grade 3; Ages 4 8
FARMERS Create and play Activity Book Deanna F. Cook Illustrations by Alyssa Nassner MARKET EDUCATOR S GUIDE Includes Common Core Standards YEAR-ROUND LEARNING FOR Preschool Grade 3; Ages 4 8 Overview
More informationPayment details: 2018 Saturday Market Vendor Application
PLEASE NOTE NEW ADDRESS: Tower Grove Farmers Market P.O. BOX 6117, St Louis, MO 63139 Tel. (314) 319-9696 erin@tgfarmersmarket.com www.tgfarmersmarket.com Payment details: ( ) Record & Calendar ( ) Confirmation
More informationTexas Farm to School Program. Texas Department of Agriculture Commissioner Todd Staples Food & Nutrition Division
Texas Farm to School Program Texas Department of Agriculture Commissioner Todd Staples Food & Nutrition Division What is your favorite vegetable? Background * Interagency Farm to School Coordination Task
More informationOverview. Procuring Local Foods 2018/10/22. Targeting Local Foods through Fair, Open, and Competitive Procurement
Procuring Local Foods Targeting Local Foods through Fair, Open, and Competitive Procurement Pete McLoughlin Financial Management Section Head Office for Food and Nutrition Programs Overview Defining local
More informationSlide 1 Sponsors Who Receive Vended Meals
Slide 1 Sponsors Who Receive Vended Meals Information That NSLP Sponsors Need To Know If They Are Receiving Vended Meals Oregon Department of Education Child Nutrition Programs Welcome to a short training
More informationFINAL REPORT WTFRC Project # PH DEVELOPMENT OF VALUE-ADDED DRIED APPLE PRODUCTS
FINAL REPORT WTFRC Project # PH-03-353 Project title: PI: Organization: DEVELOPMENT OF VALUE-ADDED DRIED APPLE PRODUCTS Carter Clary Washington State University CO-PI(s) and affiliation(s): John Fellman,
More informationFSMA Produce Safety Rule Requirements for Producers: Exempt Qualified Exempt Non-Exempt
FSMA Produce Safety Rule Requirements for Producers: Exempt Qualified Exempt Non-Exempt Joe Hannan, MS Angela Shaw, PhD Catherine Strohbehn, PhD, RD, CP-FS Linda Naeve, MS Objectives of session What is
More informationTable of Contents. Lesson 3: Cost-Effective Shopping
LESSON 3: COST-EFFECTIVE SHOPPING Lesson 3: Cost-Effective Shopping Table of Contents Lesson-at-a-Glance... 81 Lesson Plan...82 Objective 1... 83 Objective 2... 86 Objective 3...87 Supporting Documents...
More informationFarm to School THE PROGRAM 3/28/2013. Overview. What is Farm to School?
THE Farm to School PROGRAM Kirk Farquharson SERO Farm to School Coordinator FL SNA Annual Conference April 6, 2013» What is Farm to School?» Challenges and Solutions» Benefits» Why is USDA involved?» How
More information...A Farm to Institution Initiative
Food Protection Connection 1 HOUR SAN CE CBDM Approved by Melissa Vaccaro, MS, CHO School Gardens......A Farm to Institution Initiative 10 The concept of having a school garden to help children discover
More informationAmy Schober Food & Nutrition Service, Office of Food Safety Mike Morrelli Agricultural Marketing Service Christina Conell Food & Nutrition Service,
Amy Schober Food & Nutrition Service, Office of Food Safety Mike Morrelli Agricultural Marketing Service Christina Conell Food & Nutrition Service, Farm to School At the end of this session, you will understand:
More informationField Day Forum. Oct 27, Cornell University New York State Agricultural Experiment Station Geneva, NY
Field Day Forum Oct 27, 2016 Cornell University New York State Agricultural Experiment Station Geneva, NY Forum Agenda Time Speaker/Facilitator Title 8:30 Forum Check-in & Continental Breakfast 9:00 Julie
More informationProduce Safety Workshop Summary
Produce Safety Workshop Summary Purpose of the Meeting Currently there is an emphasis on increasing the amount of fresh fruit and vegetables served to students participating in Child Nutrition Programs
More informationRooting into Restaurants
Selling to Restaurants 101 Rooting into Restaurants CHECKLIST STEP ONE: GETTING YOUR FOOT IN THE DOOR Make a list of restaurants you want to meet with Showcase your product to the Chef Develop your price
More informationDisease Quality Shelf Life Cooling Hygiene Compatibility
Introduction Quality & Shelf Life Need for Cooling Why Air Circulation Problems Associated Moisture Loss Compatibility Hygiene Hazard Analysis Action Needed! Disease Hygiene Shelf Life Cooling Quality
More informationNORTHEAST IOWA LOCAL FOOD SURVEY SUMMARY REPORT July 2007
NORTHEAST IOWA LOCAL FOOD SURVEY SUMMARY REPORT July 2007 Prepared For: Northeast Iowa Food & Farm Coalition Allamakee, Clayton, Fayette, Howard and Winneshiek Counties Funded by the Leopold Center for
More informationNORTHEAST IOWA LOCAL FOOD SURVEY SUMMARY REPORT July 2007
NORTHEAST IOWA LOCAL FOOD SURVEY SUMMARY REPORT July 2007 Prepared For: Northeast Iowa Food & Farm Coalition Allamakee, Clayton, Fayette, Howard and Winneshiek Counties Funded by the Leopold Center for
More informationEnergy Efficiency, Food Miles and Fuel Usage in Food Transport
Energy Efficiency, Food Miles and Fuel Usage in Food Transport CTRE Transportation Scholars Seminar February 10, 2006 Rich Pirog Marketing & Food Systems Program Leader Leopold Center for Sustainable Agriculture
More informationFuture directions in postharvest handling of horticultural crops
Future directions in postharvest handling of horticultural crops Short Course Postharvest Biology and Technology of Horticultural Crops Sarajevo, Bosnia-Herzegovina October, 2011 Future directions in Production
More informationASOEX Arandanos 2012 Robert Verloop Executive Vice President of Marketing Naturipe Farms LLC
ASOEX Arandanos 2012 Robert Verloop Executive Vice President of Marketing Naturipe Farms LLC The Challenge: Increase consumption (demand) for blueberries in advance of the expansion in blueberry production.
More information2018 Farmers Markets Price Reports
8 Farmers Markets Price Reports Plymouth Farmers Market Orlando Rodriguez and Ariana Torres This publication provides the results of a project conducted by the Horticulture Business Extension Program at
More informationGROCERY SHOPPING & DELIVERY GUIDELINES
GROCERY SHOPPING & DELIVERY GUIDELINES 4408 Peach Street, Suite 102 Erie, PA 16509 Phone: (814) 452-6930 www.mealsonwheelserie.org WELCOME to our Grocery Shopping Service! Place your order by calling us
More informationMI Farm to ECE Webinar Series: Local Purchasing from Farmers. Abby Harper Farm to School Specialist. Center for Regional Food
MI Farm to ECE Webinar Series: Local Purchasing from Farmers Abby Harper Farm to School Specialist Center for Regional Food Systems CACFP RULES AND REGULATIONS If you re using Child and Adult Care Food
More informationFresh Produce Handling at Destination Markets
Fresh Produce Handling at Destination Markets Marita Cantwell UC Davis micantwell@ucdavis.edu 1 Handling at Destination Wholesale Wholesale markets Distribution Centers Retail Retail markets Farmers markets
More informationAlthough the public has expressed
THE ORGANIC MARKET: RESULTS FROM A TUCSON STUDY Julia Kidwell and Gary Thompson 1 Although the public has expressed environmental and health concerns regarding the use of pesticides on produce, few consumers
More informationS M T W T F S. Farm to Early Care. A year of healthy kids, happy farmers and connected communities. Farm early care
HELLO! S M T W T F S Farm to Early Care A year of healthy kids, happy farmers and connected communities. http://www.alwaysorderdessert.com/2012/06/freezer-meals-cooked-shredded-chicken.html Farm A Year
More informationMICROFARMING: Growing for Farmers Markets August 27, Susan Head Mississippi Department of Agriculture and Commerce
MICROFARMING: Growing for Farmers Markets August 27, 2014 Susan Head Mississippi Department of Agriculture and Commerce Mississippi Agriculture $7.4 Billion farm value $26 Billion economic impact Employs
More informationVegetables. Asparagus Production Up 13 Percent from 2017 Onion Production Down 5 Percent from 2017 Strawberry Production Down 1 Percent from 2017
Vegetables ISSN: 19312857 Released August 28, 2018, by the National Agricultural Statistics Service (NASS), Agricultural Statistics Board, United s Department of Agriculture (USDA). Asparagus Production
More informationCharacterizing U.S. Fruit and Vegetable Production
Characterizing U.S. Fruit and Vegetable Production Daniel Pick, Chief & Agnes Perez, Agricultural Economist Specialty Crops and Fibers Branch The Fruit and Vegetable Industry Census of Agriculture reports
More informationINDIANA FARMERS MARKETS PRICE REPORTS: HOW, WHERE, AND WHY
INDIANA FARMERS MARKETS PRICE REPORTS: HOW, WHERE, AND WHY Allan Pinto and Ariana Torres Farmers markets are a centerpiece of local food systems. These markets connect farmers with consumers and provide
More informationSTANDARD FOR ORANGES (CODEX STAN )
CODEX STAN 245 Page 1 of 6 1. DEFINITION OF PRODUCE STANDARD FOR ORANGES (CODEX STAN 245-2004) This Standard applies to commercial varieties of oranges grown from Citrus sinensis (L.) Osbeck, of the Rutaceae
More informationIs Local Produce Really More Expensive? A Comparison of Direct Market and Conventional Grocery Produce Pricing
Volume 49, Issue 1 Is Local Produce Really More Expensive? A Comparison of Direct Market and Conventional Grocery Produce Pricing Karli Salisbury, a Kynda Curtis, b! Veronica Pozo, c and Carrie Durward
More informationCODEX STANDARD FOR ORANGES (CODEX STAN , AMD )
CODEX STAN 245 Page 1 of 6 1. DEFINITION OF PRODUCE CODEX STANDARD FOR ORANGES (CODEX STAN 245-2004, AMD. 1-2005) This Standard applies to commercial varieties of oranges grown from Citrus sinensis (L.)
More informationHome Grown Produce Farm to Institution
Home Grown Produce Farm to Institution Association of Correctional Food Service Affiliates Conference Karen Candito, Correctional Food Services Director Office of the Sheriff, Custody Bureau County of
More informationChris Kirby and Rodney Holcomb Oklahoma Department of Agriculture, Food and Forestry Robert M. Kerr Food & Agricultural Products Center
Helpful Hints and Materials for Producers, Schools and Distributors Chris Kirby and Rodney Holcomb Oklahoma Department of Agriculture, Food and Forestry Robert M. Kerr Food & Agricultural Products Center
More informationSTANDARD FOR GRAPEFRUITS (CODEX STAN )
CODEX STAN 219 Page 1 of 5 1. DEFINITION OF PRODUCE STANDARD FOR GRAPEFRUITS (CODEX STAN 219-1999) This Standard applies to commercial varieties of grapefruits grown from Citrus paradisi Macfad., of the
More informationCODEX STANDARD FOR GRAPEFRUITS (CODEX STAN )
CODEX STAN 219 Page 1 of 5 1. DEFINITION OF PRODUCE CODEX STANDARD FOR GRAPEFRUITS (CODEX STAN 219-1999) This Standard applies to commercial varieties of grapefruits grown from Citrus paradisi Macfad.,
More information10/27/ Presenters. + Who does our group consist of today? + Goals for today s webinar. + Let s talk specifics- +Production Records -
Presenters Molly Stenberg, RD Montana Team Nutrition Program 406.994.7217 stenberg@montana.edu www.opi.mt.gov/mteamnutrition Best Practices for Food Production Records WEBINAR October 27, 2016, 2:00 3:00
More informationFood Waste and Natural Resources
FNR-558-W Food Waste and Natural Resources LESSON PLAN This unit highlights the resources required to produce food and the food wasted along each step of the food production system. Unit Overview 2 Teachers
More information3-year Average Weekly Prices at Kentucky Farmers Markets:
Fact Sheet CCD FS 3 April 2017 3-year Average Weekly Prices at Kentucky Farmers Markets: 2014-2016 Overview This report compares average prices for 17 crops from Kentucky farmers markets across the 2014,
More informationChapel Hill Farmers' Market
Returning Chapel Hill Farmers Market member: To adequately plan for the upcoming market year and to better meet the needs of all our members we need to know what your plans and expectations are for the
More informationBroccoli Produce Safety Part I: Produce Safety Overview Elizabeth A. Bihn, Ph.D. Produce Safety Alliance, Director Cornell University Part II: Post
Broccoli Produce Safety Part I: Produce Safety Overview Elizabeth A. Bihn, Ph.D. Produce Safety Alliance, Director Cornell University Part II: Post Harvest Processing, Educational Materials Christopher
More informationFarm2School: Food Safety Considerations
Farm2School: Food Safety Considerations Presented by: Suzanne Driessen driessen@umn.edu University of Minnesota Extension Food Safety Extension Educator August 2011 Follow us on Twitter : http://twitter.com/umnfoodsafety
More informationFE , CCNE: Food Basics: Shopping Smarts
FE-000-07, CCNE: Food Basics: Shopping Smarts A client-centered approach to nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline
More informationMaking Farm to School Procurement Connections 2014 Regional F2S Workshop Series Mike Hogan Extension Educator & Associate Professor OSU Extension,
Making Farm to School Procurement Connections 2014 Regional F2S Workshop Series Mike Hogan Extension Educator & Associate Professor OSU Extension, Franklin County Making Procurement Connections (Regional
More informationWe deliver confidence in every case.
We deliver confidence in every case. Established in 1985, Markon Cooperative is made up of eight independent North American foodservice distributors who are collectively committed to bringing the freshest,
More informationFarmers Market Plan For: Albuquerque
Farmers Market Plan For: Albuquerque Johns Hopkins Center for American Indian Health 09/26/2016 Authored by: Reese Cuddy Nicole Neault Kristen Speakman Overview Farmer's Market Goals Goal 1: Section 1.
More informationConference. September 21, 2009
Good Agricultural Practices & Good Handling Practices Audit Verification Program Penn State Mushroom Industry Conference Avondale, PA September 21, 2009 Kenneth S Petersen Audit Programs Coordinator Fresh
More informationBest Practices for Handling Produce Safely in Schools
Best Practices for Handling Produce Safely in Schools November 5, 2011 Julie Skolmowski, MPH, RD, SNS Food Safety Specialist FNS Office of Food Safety 1 Number of Produce Outbreaks, 1973-1997 120 100 80
More informationRetail Recognition Pilot Program: Engaging Corner Stores
Retail Recognition Pilot Program: Engaging Corner Stores Amy DeLisio MPH, RD Program Director, Campaigns, Programs and Partnerships Public Health Institute Center for Wellness and Nutrition Our Retail
More informationPricing is as important to a customer s perception of value
11 Pricing for Value This chapter will enable you to: Understand the role of pricing in customers perceptions of quality. Understand the mechanism of pricing and provide vendors with helpful information.
More informationSUMMARY: The Agricultural Marketing Service (AMS) of the Department of
This document is scheduled to be published in the Federal Register on 05/07/2014 and available online at http://federalregister.gov/a/2014-10372, and on FDsys.gov DEPARTMENT OF AGRICULTURE Agricultural
More informationSchool Food Revolution? The state of the school llunch tray and efforts to improve kids health
Healthy Food, Healthy Farms Webinar Series School Food Revolution? The state of the school llunch tray and efforts to improve kids health October 6, 2011 Today s Host Jennifer Billig Senior Program Leader
More informationFarmers Market Guidance February 7, 2017
Farmers Market Guidance February 7, 2017 Grant Larson, RS, EHP Director of Environmental Health Fargo Cass Public Health David Slack Compliance Officer ND Meat & Poultry Inspection Program AGENDA 1.North
More informationMSU Extension Publication Archive. Scroll down to view the publication.
MSU Extension Publication Archive Archive copy of publication, do not use for current recommendations. Up-to-date information about many topics can be obtained from your local Extension office. Unit Pricing
More informationCOMMERCIAL ITEM DESCRIPTION FRUITS, FREEZE DRIED
METRIC A-A-20365 August 30, 2012 COMMERCIAL ITEM DESCRIPTION FRUITS, FREEZE DRIED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This
More informationINITIAL REGULATIONS FLORIDA TOMATO COMMITTEE 800 Trafalgar Court, Suite 300 Maitland, FL Telephone: (407) August 24, 2018
Initial REGULATORY BULLETIN No. 1 INITIAL REGULATIONS 2018-19 FLORIDA TOMATO COMMITTEE 800 Trafalgar Court, Suite 300 Maitland, FL 32751 Telephone: (407) 660-1949 August 24, 2018 HANDLING REGULATIONS During
More informationProduce Traceability Initiative GTIN Case Code Assignment Strategy
Produce Traceability Initiative GTIN Case Code Assignment Strategy The following is the PTI-recommended strategy for produce companies to assign GTIN numbers at the case level. It is important that you
More information