New Yields And Portions Guide Helps Determine Produce Costs

During its July 22-24 Foodservice Conference, Tour & Expo, the Produce Marketing Association released its newest education and training resource, Profitability in Fresh Produce: Your Foodservice Guide to Commodity Information, Yields, Portions, Handling, and Receiving. Created to help chefs, foodservice managers, food and beverage directors, buyers, distributors, suppliers, and processors gain a better understanding of the true costs of produce, the guide contains yields and portions cost data for 32 commonly used commodities in foodservice operations. It is based on "best case scenario" averages of tests conducted in four professionally supervised kitchens in different regions of the U.S. The guide contains:

* Yields Chart: Includes data on 32 common foodservice produce items prepared in numerous ways (sliced, diced, wedge cut, pulped, etc.).
* Food Portion Cost Table: Helps calculate portions per case.
* General Information by Commodity: Features common varieties, grades, pack, storage, seasonality, and handling for over 100 fruits, vegetables, and specialty produce items, as well as charts describing fresh herb usage and chili pepper heat indices.
* A Word About Food Safety: Includes details about the elements of a good food safety program.
* Fresh-cut Produce: Explains how to receive, handle, and store fresh-cut produce.
* Receiving and Handling Guidelines: Includes quality criteria for deliveries, a cold box design layout, and shows how to prioritize storage area for maximum produce quality.

The guide was developed by an industry task force led by Al Zuckerman, Al Zuckerman Group. Task force members were Mark Allison, Sysco Food Services of Los Angeles; Roger Askey, Bob Evans Farms; Ronnie De La Cruz, Tanimura & Antle; Bill Hansen, Shamrock Foods Company; Dave Johnson, Dole Fresh Vegetables Inc.; Dave Sheppard, Brinker International; and Kirk Teske, Del Monte Fresh Produce.

PMA's Profitability in Fresh Produce: Your Foodservice Guide to Commodity Information, Yields, Portions, Handling, and Receiving is $30 for PMA members and $60 for nonmembers, plus a $5 nonrefundable handling fee. To order, contact the PMA Solution Center at +1 (302) 738-7100.

Contact 

Lee Mannering
(302) 738-7100; LMannering@mail.pma.com