Product Specifications 7-2012...Nutritional Facts: 1 medium banana has approximately 110 calories. It is an excellent source of potassium, vitamin C and vitamin B-6. It is fat-free,

Produce Alliance would like to thank the Produce Marketing Association for its contribution to make this product possible. Prepared by Produce Alliance for the exclusive use of their customers.

May not be reproduced without permission One Vantage Way, Suite B-440 Nashville, TN 37228

Product Specifications 7-2012

Quality Receiving: Apples should be shiny, firm and free from stem punctures and bruising. Avoid dull skinned apples as they are often signs of overripe and mealy apples. Storage and Handling: Store apples between 32 and 34 degrees F. Apples produce a high volume of ethylene gas. This gas will be absorbed by leafy vegetables and cause russet spotting. Apples give off odors and can absorb odors easily. Nutritional Facts: 1 medium apple (5.5oz.) has approximately 80 calories. Apples are rich in dietary fiber resulting in 20% of an adults daily requirement.

Location J F M A M J J A S O N D

California M M M M M M M M M M

Michigan P P P P M M L M P P P P

New York M M M M M M M M M M

Pennsylvania L L L L L L L L P P P M

Washington P P P P P P P P P P P P

Canada L L L L L L L L L L L L

New Zealand L M M L L L

Prepared by Produce Alliance for the exclusive use of their customers. May not be reproduced without permission

One Vantage Way, Suite B-440 Nashville, TN 37228

Apples ~ Red Delicious –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Red Delicious - mildly sweet Description: Heart-shaped with deep ruby red skin; mild sweet flavor and juicy texture. Grade: U.S. Grades: U.S. Extra Fancy Washington Grades: Washington Extra Fancy Packaging: 88ct case

Availability P = Peak; M = Medium; L = Low

Quality Receiving: Select bright green asparagus with compact, firm tips and smooth, tender skin. The jumbo and colossal stalk diameters are just as tender as the small slender spears. Tenderness relates to color, the greener the asparagus the more tender the spear. Storage and Handling: Refrigerate between 32 and 36 degrees F. with relative humidity between 90-98%. A moist absorbent pad placed on the bottom of the crate will maintain humidity levels and keep asparagus becoming fibrous and tough. To promote better shelf life, stand asparagus, butt-end down, in 1 inch water. Nutritional Facts: An average serving of 5 spears contains 20 calories. Asparagus is saturated fat-free, sodium free and cholesterol free. It is a good source of vitamin A and C.


California L M P M M L L L L

Chile L L

Mexico P P P M M M M M M L L

Peru L L L L L L L M P P M M

Washington L M M L



Asparagus ~ Large –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green Description: Green stalks with some white at base. Green tips with some purple tinge. Grade: U.S. #1 Washington Extra Fancy Packaging: 11# case Stalk Diameters: 7/16” & larger


Quality Receiving: Select bright green asparagus with compact, firm tips and smooth, tender skin. The jumbo and colossal stalk diameters are just as tender as the small slender spears. Tenderness relates to color, the greener the asparagus the more tender the spear. Storage and Handling: Refrigerate between 32 and 36 degrees F. with relative humidity between 90-98%. A moist absorbent pad placed on the bottom of the crate will maintain humidity levels and keep asparagus becoming fibrous and tough. To promote better shelf life, stand asparagus, butt-end down, in 1 inch water. Nutritional Facts: An average serving of 5 spears contains 20 calories. Asparagus is saturated fat-free, sodium free and cholesterol free. It is a good source of vitamin A and C.


California L M P M M L L L L

Chile L L

Mexico P P P M M M M M M L L

Peru L L L L L L L M P P M M

Washington L M M L



Asparagus ~ Standard –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green Description: Green stalks with some white at base. Green tips with some purple tinge. Grade: U.S. #1 Washington Extra Fancy Packaging: 11# case Stalk Diameters: 5/16” & larger


Quality Receiving: Bananas should be of uniform shape and color, regardless of degree of ripeness. Though debatable, the best eating a banana is solid yellow with speckled sugar (brown) spots. Avoid bananas that are graying or dull yellow as this is a sign of chill damage. Chill damaged bananas will work when used in fruit salads. Storage and Handling: Bananas are very susceptible to bruising and scaring. Do not drop containers, roll containers or place heavy objects on top of containers. Store bananas between 60 and 65 degrees F. with a relative humidity of 85-95%. Nutritional Facts: 1 medium banana has approximately 110 calories. It is an excellent source of potassium, vitamin C and vitamin B-6. It is fat-free, sodium free and cholesterol free.


Columbia M M M M M M M M M M M M

Costa Rica P P P P P P P P P P P P

Ecuador P P P P P P P P P P P P

Guatemala M M M M M M M M M M M M

Honduras M M M M M M M M M M M M



Bananas –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Cavendish Description: Characterized by a blunt shape of both crown and fingertip ends and a think skin that turns from green to yellow when fully ripe. Grade: No U.S. Grades Packaging: 40# case


Quality Receiving: All beans should be fairly uniform in size with a fresh, bright appearance. They should be firm and crisp. Avoid beans where the pod walls are woody or fibrous as they are over mature. Storage and Handling: Beans should be stored between 40 and 45 degrees F. They are subject to chill damage and russet (brown spots) if held below 40 degrees F. This damage may not be apparent for 3-4 days or until product is warmed to room temperature. Nutritional Facts: The average serving of 3/4 cup has less than 30 calories. They are fat-free, sodium free, cholesterol free and a good source of vitamin C and fiber.


CA L L L L L L L L

FL L L L P M L L L M P

Georgia L M L M M

Mexico M M M M L L L L L L L P



Beans ~ Green Trimmed –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green Beans Description: Long, straight pods, green in color; pods should snap easily when bent. Grade: U.S. #1 U.S. Fancy Packaging: 2/5# case


Quality Receiving: Blackberries should be dry, clean, plump, bright and well colored. Avoid leaky, soft, or dull berries or those with caps still attached. Storage and Handling: Blackberries are stored between 32-36 degrees F. with relative humidity of 90-98%. Blackberries are highly perishable because they are very susceptible to freezing injury and should be kept covered in the cooler. Nutritional Facts: One cup of blackberries contains 50% of the daily requirements of vitamin C. They are also high in fiber.


California M M M M

Oregon M M M M

Chile M M

Mexico M M M M M M M



Blackberries –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Cherokee, Chester, Kotata, Marion, Ollalie, Texas Brazo, Waldo Description: Plump, juicy berries with a purple/black color. Grade: U.S. #1 Packaging: 12ct flat


Quality Receiving: Blueberries should be rich, firm, plump and dry. Blueberries do not ripen after harvest; discard any green berries. Storage and Handling: Blueberries are stored between 32-34 degrees F. with relative humidity of 90-95%. Blueberries are highly perishable because they are very susceptible to freezing injury and should be kept covered in the cooler. Nutritional Facts: One cup of blueberries contains 30% of the daily requirements of vitamin C. They are also high in foliate, fiber and are fat-free.


Michigan M M M

New Jersey M M M M

N. Carolina M M M M

Oregon M M M M M

Canada M M M

Chile M M M M M M M



Blueberries –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Bluecrop, Jersey, Tifblue, Blueray, Bluetta, Croatan, Climax, Weymouth, Duke, Elliot Description: Plump, juicy berries with a deep purple to blue-black skin color highlighted by a silvery sheen called “bloom”. Grade: U.S. #1 Packaging: 12ct flat


Quality Receiving: Broccoli should have a compact cluster of small flower buds with none of the bright yellow flowers showing. The bud clusters should be dark green with a purplish cast. Avoid broccoli with soft, slippery, water soaked spots on the bud cluster. The stems should be firm and crisp. Storage and Handling: Broccoli should be refrigerated at a temperature between 32 and 36 degrees F. with a relative humidity between 95-100%. Broccoli is sensitive to ethylene gas which will cause broccoli to yellow. Nutritional Facts: 1 medium stalk of broccoli has approximately 50 calories. It is saturated fat-free, low sodium, cholesterol free and is a good source of vitamin C and folic acid.


Arizona L L L L L

California P P P P P P P P P P P P


One Vantage Way, Suite C-200 Nashville, TN 37228

Broccoli ~ Florets –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Calabrese Description: Light green stalks with compact bud clusters that are dark green with some purple tinge. Grade: U.S. #1 Packaging: 4/3# case


Quality Receiving: A good quality cantaloupe should be well shaped with good netting or webbing over creamy-colored rind. Tip end should be smooth and slightly depressed. A ripe cantaloupe will have a distinctive aroma and the blossom end should yield to gentle pressure. Avoid shriveled or bruised fruit or cantaloupe with punctured or cracked rinds. Storage and Handling: Cantaloupes will bruise easily when ripe. Store refrigerated between 32 and 36 degrees F. with a relative humidity of 90-98%. They are susceptible to chill damage. This damage may not show in the fruit until it is brought back to warmer temperatures. Nutritional Facts: Single serving is ¼ of medium cantaloupe, 100% of the daily nutritional needs of vitamin A. The 50 calories in a single serving are fat-free, cholesterol free and very low in sodium.


Arizona L P P M M M M L

California L M P P P P L

Costa Rica M M M M L

Guatemala M M M M L M M

Honduras M M M M L

Mexico L L L P P M L M



Cantaloupes –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Pac Start, Gold Rush, Magellan, Olympic Gold, Oro Rico, Durango Description: Characteristics include a thick, creamy rind with yellow netting. Peach-colored flesh is aromatic and juicy with a sweet flavor. Grade: U.S. #1 Packaging: 12ct case 9ct case


Quality Receiving: Carrots should be well-shaped with firm, smooth exteriors. Color should be vibrant orange to orange-red. Avoid flabby, soft or wilted carrots or product that shows any mildew, decay, growth cracks or splits. Storage and Handling: Store refrigerated between 32 and 36 degrees F. with relative humidity of 98-100%. Carrots are very ethylene gas sensitive; keep away from ethylene-producing fruits. Carrots may also absorb odors; keep away from foods with strong odors. Nutritional Facts: One medium carrot contains 40 calories and is a good source of vitamin A and potassium. They are fat-free and cholesterol free.


California P P P P P P P M M M P P

Mexico L L L L L M L L L L L L

Canada M M M L L L L M M M M M



Carrots ~ Baby Peeled –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Imperator, Danvers, Oxheart Description: Firm, smooth exterior, orange to orange-red color and crunchy texture Grade: U.S. #1 Packaging: 4/5# case


Quality Receiving: Carrots should be well-shaped with firm, smooth exteriors. Color should be vibrant orange to orange-red. Avoid flabby, soft or wilted carrots or product that shows any mildew, decay, growth cracks or splits. Storage and Handling: Store refrigerated between 32 and 36 degrees F. with relative humidity of 98-100%. Carrots are very ethylene gas sensitive; keep away from ethylene-producing fruits. Carrots may also absorb odors; keep away from foods with strong odors. Nutritional Facts: One serving size (78 grams) contains 30 calories and 7 carbohydrates. They are a good source of vitamin A and potassium. They are fat-free and cholesterol free.


California P P P P P P P M M M P P

Mexico L L L L L M L L L L L L

Canada M M M L L L L M M M M M



Carrots ~ Malibu –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Imperator, Danvers, Oxheart Description: Firm, smooth exterior, orange to orange-red color and crunchy texture Grade: U.S. #1 Packaging: 5# bag


Quality Receiving: Celery should be fresh and crisp with stalks that snap when broken. The bunches should be thick, heavy and solid. The leaves must be green and fresh with no wilting. Avoid celery with pithy, hollow or discolored centers. This can be a disease called blackheart. Storage and Handling: Celery is very sensitive to freezing because of its high water content. Do not store below 34 degrees F. The best place in the cooler is on the bottom shelf towards the door. Nutritional Facts: Two medium stalks is the average serving and has less than 25 calories. It is known to be a good diet fiber food and source of vitamin C.



Florida L L L L L L

Michigan L L L L



Celery Sticks –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Pascal Description: Light green color with long, straight stalks and crisp texture. Grade: U.S. #1 Packaging: 4/5# case


Quality Receiving: Cucumbers should be firm, well-shaped and have an even dark green color and uniform size. Cucumbers may be treated with an edible wax to prevent moisture loss and enhance appearance. Avoid cucumbers that are shriveled, yellow in color or have soft spots. Storage and Handling: Store cucumbers between 45 and 50 degrees F. with an 85-95% relative humidity. Cucumbers are ethylene gas sensitive and will turn yellow or soften if exposed to the gas; store away from ethylene-producing fruits. Nutritional Facts: One third of a medium cucumber has approximately 15 calories. It is fat-free, sodium free and cholesterol free.


California L L L L L L L L

Florida L L L M P L L M M

Georgia L M L L L M L L

Michigan M M M L

New Jersey L M L L L

Mexico P P P P P P M M M M P P



Cucumbers ~ English –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: English Description: Elongated, seedless cucumber with mild flavor. Grade: U.S. #1 Packaging: 12ct case


Quality Receiving: Grape bunches should be well-colored with plump berries firmly attached to green pliable stems. Grapes should be consistent with the color and shape of the particular variety. Storage and Handling: Grapes should be stored between 32 and 36 degrees F. with a 90-98% relative humidity. Maintain adequate air circulation during storage. Keep grapes away from ethylene producing fruits. Avoid storing grapes near iced produce and onions as this will cause decay and the grapes will absorb the onion odor. Nutritional Facts: One and one-half cups of grapes have approximately 90 calories. Grapes are fat-free, sodium free and cholesterol free.


California P P P P M M M M

Chile P P P M P



Grapes ~ Green Seedless –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Perlette, Sugraone, Thompson Description: Perlette - Medium, light green color, nearly round, seedless grape. Sugraone - Large, bright green, elongated, seedless grape. Thompson - Medium to large, light green, cylindrical, seedless grape. Grade: U.S. Fancy Table U.S. #1 Table Packaging: 18# lug


Quality Receiving: Grape bunches should be well-colored with plump berries firmly attached to green pliable stems. Grapes should be consistent with the color and shape of the particular variety. Storage and Handling: Grapes should be stored between 32 and 36 degrees F. with a 90-98% relative humidity. Maintain adequate air circulation during storage. Keep grapes away from ethylene producing fruits. Avoid storing grapes near iced produce and onions as this will cause decay and the grapes will absorb the onion odor. Nutritional Facts: One and one-half cups of grapes have approximately 90 calories. Grapes are fat-free, sodium free and cholesterol free.


California M P P P P P P P

Chile P P P P



Grapes ~ Red Seedless –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Flame (red seedless) Description: Medium-sized, red, round, seedless grape. Grade: U.S. Fancy Table U.S. #1 Table Packaging: 18# lug


Quality Receiving: Honeydew rind is smooth, greenish white to yellow in color. The flesh is a cool lime green. When ripe, the rind will develop a golden color. Orange fleshed melons have similar characteristics to a cantaloupe i.e. when ripe the color turns from white to a light pink. Goldens have a striking gold color and are much sweeter than the traditional honeydew. Decay usually appears as water-soaked, dark spots; spots can also indicate chill damage. Storage and Handling: Honeydew should be kept between 60 and 65 degrees F. with relative humidity of 85-95%. Honeydews will ripen and soften after harvest and have a shelf life of 14-21 days. Do not store honeydews with ethylene producing fruits or vegetables. Refrigerate honeydew after cutting. Nutritional Facts: Honeydews are fat-free, sodium free, cholesterol free and high in vitamin C.


Arizona L M L M

California P P P P P M L

Texas M M L L

Mexico M M P P P P M M P P



Honeydews –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green-flesh, Orange-flesh, Golden Description: Large, round shape and smooth, creamy yellow rind. Flesh is light green, juicy and sweet. Orange-fleshed is available; flavor is similar to cantaloupe. Grade: U.S. #1 Packaging: 6ct case


Quality Receiving: Lemons should be rich, yellow color with a glossy, smooth texture skin. They should be firm and heavy with no soft spots, mold, scarring or skin punctures. Storage and Handling: Lemons should be stored between 45 and 48 degrees F. They are very susceptible to chill damage. Much of this damage cannot be realized until the lemons return to room temperature. Lemons should be washed before using. Nutritional Facts: 1 medium lemon has 15 calories, is fat-free, cholesterol free, very low in sodium and high in vitamin C.


Arizona L L L L L L L L L




Lemons –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Eureka, Lisbon Description: Have smooth, firm skins, juicy flesh and few seeds. Grade: U.S. #1 Choice Packaging: 140ct case Wedges 5# case Sizing: Lemons are available by count. The count can range from 63ct to 235ct per box. The smaller the count the larger the lemon. A box of lemons can vary in size by as much as 10% and meet U.S.D.A. specifications for grade and size.


Quality Receiving: Leaf lettuce as its name reflects are all loose leaves which no not form a head. Look for leaves that are bright green, broad and tender. The heads should be well trimmed and free from damage from tip burn, insects or disease. Storage and Handling: Store green leaf between 32 and 36 degrees F. with a 90-98% relative humidity. Leaf lettuce is very susceptible to ethylene gas; keep away from ethylene-producing fruits and tomatoes. Keep away from cooler fans to avoid dehydration. Nutritional Facts: The average serving is approximately 1 ½ cups and has 15 calories. Besides being fat-free, low sodium, cholesterol free, leaf lettuce is a good source of vitamin A and folic acid.


Arizona P P P M L L


Florida L L L

Mexico L L L L L



Lettuce ~ Green Leaf –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green Leaf Description: Loosely bunched curly leaves with crisp texture. Grade: U.S. #1 Packaging: Filet 10ct case


Quality Receiving: Iceberg lettuce should be crisp with firm heads that spring back when pressed. Bulk pack iceberg can have as many as 12 wrapper leaves. Check iceberg for tip burn, a tan or browning around the edges of the leaves. Tip burn will not effect quality if it’s only present on the wrapper leaves, check inner leaves also. Avoid iceberg that is very hard or very pale as it is often times a sign of over maturity. Storage and Handling: Iceberg must be stored between 32 and 36 degrees F. with a 90-98% relative humidity. Keep lettuce away from drafts to prevent dehydration. Lettuce is sensitive to ethylene gas; if exposed to ethylene producing fruits it will develop russet spotting. Nutritional Facts: The average serving is 1/6 of one medium head. It is virtually calorie free (15 calories per serving), fat-free, very low in sodium and cholesterol free. It offers about 6% of the body’s daily need in vitamin C (based on a 2,000 calorie diet).


Arizona P P P M M P P

California P P P P P P P M P P P P

Florida M M M M M



Lettuce ~ Iceberg –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Great Lakes, Imperial 101, Imperial 615 Description: Compact heads, light green color, crisp texture and delicate flavor. Grade: U.S. #1 Packaging: 24ct case


Quality Receiving: Shred lettuce should be crisp. Some browning occurs from oxidation after lettuce has been harvested and trimmed. Avoid if appears wilted or discolored. Storage and Handling: Iceberg must be stored between 32 and 36 degrees F. with a 90-98% relative humidity. Keep lettuce away from drafts to prevent dehydration. Lettuce is sensitive to ethylene gas; if exposed to ethylene producing fruits it will develop russet spotting. Nutritional Facts: The average serving is 1/6 of one medium head. It is virtually calorie free (15 calories per serving), fat-free, very low in sodium and cholesterol free. It offers about 6% of the body’s daily need in vitamin C (based on a 2,000 calorie diet).


Arizona P P P M M P P

California P P P P P P P M P P P P

Florida M M M M M



Lettuce ~ Iceberg Shred –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Great Lakes, Imperial 101, Imperial 615 Description: Compact heads, light green color, crisp texture and delicate flavor. Grade: U.S. #1 Packaging: Shred 1/4” 4/5# case


Quality Receiving: Romaine should be fresh with dark green leaves on the exterior and golden leaves on the interior. It should be well trimmed, free from decay, with minimal bruising, broken or discolored leaves, tip burn or wilting. Storage and Handling: Romaine, like all lettuces, is sensitive to freezing temperatures and ethylene gas. Store in cooler between 34 and 36 degrees F. away from cooler fans. Keep all ethylene producing fruits and tomatoes away from romaine to prevent rust. Nutritional Facts: The average serving is 1 cup which has only 10 calories.


AZ P P P M L P

CA P P P P P P P P P P P P

NJ L L L L L L L

Mexico L L L



Lettuce ~ Romaine Chopped –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Green Romaine Description: Head type lettuce consisting of long, loaf-shaped, narrow leaves. Leaf color ranges from dark green outer leaves to greenish-yellow inner leaves. Very crisp in texture. Grade: U.S. #1 Packaging: 6/2# case


Quality Receiving: Limes should be heavy for their size and firm with smooth, shiny skins. Avoid limes that are light in weight, shriveled, spongy, or significantly discolored. Storage and Handling: The optimum storage temperature is 55 degrees F with a 85-95% relative humidity. Limes should be stored in the warmest portion of the cooler (usually adjacent to the door). Limes bruise easily so handle carefully. Limes are sensitive to ethylene gas; exposure may cause skin deterioration and increate the fruit’s susceptibility to decay. Keep away from ethylene-producing fruits. Nutritional Facts: 1 medium lime is fat-free, cholesterol free, sodium free, a good source of fiber and is high in vitamin C.


California L L L

Florida L L L L L L L L

Mexico P P P P P P P P P P P P



Limes –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Persian Description: Thin, smooth, and shiny skin; brilliant green color and sweet-tart flavor. Grade: U.S. #1 Packaging: 230ct case


Quality Receiving: Mushrooms should have a fresh, well-shaped appearance, firm texture and be free of spots. Size and color do not affect quality. Open veils are not a sign of poor quality. Open veils on certain varieties simply indicate a more mature mushroom with a richer and deeper taste. Avoid mushrooms that show signs of deterioration, mold or that appear slimy. Storage and Handling: Mushrooms are extremely temperature sensitive and should be stored between 32 and 34 degrees F. with a 90-98% relative humidity. The middle rack at the back of the cooler is the best location, providing cooler fans are not directed towards product. Nutritional Facts: Mushrooms are a good source of vitamins and minerals such as niacin, riboflavin and copper. They are low in calories, fat-free, cholesterol free and sodium free.


California M M M M M M M M M M M M

Illinois M M M M M M M M M M M M

Pennsylvania P P P P P P P P P P P P

Canada L L L L L L L L L L L L



Mushrooms ~ Portabella –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Portabella Description: Large, heartier version of the Agaricus and Crimini with meat-like flavor and substantial texture. Grade: U.S. #1 Packaging: 5# case


Quality Receiving: Good quality dry onions should be firm and hard with short, tight necks and dry papery skins. Slightly loose outer skin is common and should not affect quality. Avoid onions that show mold, decay or blemishes. Storage and Handling: Onions may be stored between 60 and 65 degrees F. with a relative humidity between 85-95%. For extended storage, hold dry onions at 32 to 36 degrees F. Maintain good air ventilation during storage; keep onions out of direct sunlight. Store away from foods that absorb odors. Nutritional Facts: Onions are low in calories, fat-free and sodium free. They are a good source of vitamin C.


California L L L L P P P P M M M L

Colorado L L L L M M M M M

Idaho M M M L M M M M

Texas P P P M L L

Washington M M M L L M M M M M

Mexico L M P P M M L



Onions ~ Red –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Red Onion Description: The onion is made up of numerous concentric layers of fleshy, juicy leaves, which are covered by outer layers of paper-thin skin. Pigments in the skin cause it to turn colors (white, purple, yellow, brown or red) depending on the variety. Climate controls how sharp or mild the onion tastes. Grade: U.S. #1 Packaging: 25# Sizing: Jumbo







Texas P P P M L L





Onions ~ Diced –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Spanish (Yellow) Description: The onion is made up of numerous concentric layers of fleshy, juicy leaves, which are covered by outer layers of paper-thin skin. Pigments in the skin cause it to turn colors (white, purple, yellow, brown or red) depending on the variety. Climate controls how sharp or mild the onion tastes. Grade: U.S. #1 Packaging: 1/2" 4/5# case 1/4" 4/5# case 1/4" 2/5# case







Texas P P P M L L





Onions ~ Yellow Slivered –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Spanish (Yellow) Description: The onion is made up of numerous concentric layers of fleshy, juicy leaves, which are covered by outer layers of paper-thin skin. Pigments in the skin cause it to turn colors (white, purple, yellow, brown or red) depending on the variety. Climate controls how sharp or mild the onion tastes. Grade: U.S. #1 Packaging: 1/4” 4/5# case


Quality Receiving: Should exhibit color consistent with variety, hearty aroma, high leaf-to-stem ratio and leaves that are firmly attached to stems. Avoid herbs with brown, black or bruised leaves. Avoid if leaves are limp. Storage and Handling: Store herbs between 32 and 36 degrees F. with a 90-98% relative humidity. Look for full bright-green leaves with a fresh scent. Rinse bunches under cold water and shake dry. Keep away from ethylene producing fruits. Fresh herb leaves may bruise; handle with care.


California M M M M M M M M M M M M

Mexico M M M M M M M M M M M M

Puerto Rico M M M M M M M M M M M M



Parsley ~ Curly –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Curly Description: A sweet flavor and crunchy texture and is most often used as a garnish or chopped and used as an all-purpose seasoning. Grade: No U.S. Grades Packaging: 60ct case


Quality Receiving: Good quality sweet peppers should be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull looking or pitted. Storage and Handling: Peppers should be stored between 45 and 50 degrees F. with a 85-95% relative humidity. Nutritional Facts: Bell peppers are fat-free, sodium free, cholesterol free, low in calories and high in vitamin C.


California M P P P P P M L

Florida P P P P P P L M P

New Jersey L L L L



Peppers ~ Green Bell –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: California Wonder, Burlington, Enterprise, Yolo Wonder, Early Cal. Wonder Description: All bell peppers are green at the immature state. As they mature, they turn color. When they mature most varieties will turn bright red, although other colors available include gold, purple, orange and brown. All bell peppers have bright skin color and fairly sweet flavor. Because the sugar content increases as the pepper matures, colored peppers tend to be sweeter than green peppers. Grade: U.S. #1 Medium Packaging: 1 1/9 bushel


Quality Receiving: Good quality sweet peppers should be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull looking or pitted. Storage and Handling: Peppers should be stored between 45 and 50 degrees F. with a 85-95 relative humidity. Nutritional Facts: Bell peppers are fat-free, sodium free, cholesterol free, low in calories and high in vitamin C.




New Jersey L L L L



Peppers ~ Red Bell –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: California Wonder, Burlington, Enterprise, Yolo Wonder, Early Cal. Wonder Description: All bell peppers are green at the immature state. As they mature, they turn color. When they mature most varieties will turn bright red, although other colors available include gold, purple, orange and brown. All bell peppers have bright skin color and fairly sweet flavor. Because the sugar content increases as the pepper matures, colored peppers tend to be sweeter than green peppers. Grade: U.S. #1 Premium Packaging: 11# case


Quality Receiving: Good quality sweet peppers should be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull looking or pitted. Storage and Handling: Peppers should be stored between 45 and 50 degrees F. with a 85-95% relative humidity. Nutritional Facts: Bell peppers are fat-free, sodium free, cholesterol free, low in calories and high in vitamin C.




New Jersey L L L L



Peppers ~ Red Bell Diced –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: California Wonder, Burlington, Enterprise, Yolo Wonder, Early Cal. Wonder Description: All bell peppers are green at the immature state. As they mature, they turn color. When they mature most varieties will turn bright red, although other colors available include gold, purple, orange and brown. All bell peppers have bright skin color and fairly sweet flavor. Because the sugar content increases as the pepper matures, colored peppers tend to be sweeter than green peppers. Grade: U.S. #1 Packaging: 1/4" 4/5# case


Quality Receiving: Pineapples should look fresh with deep green colored leaves that show no yellowing, brown or dryness. Ripe pineapples should have a strong aroma and the outer eyes or pips should turn a variation of orange and yellow. Avoid pineapples that have sunken pips or dried appearance. Storage and Handling: Pineapples should be stored between 50 and 55 degrees F. They are also susceptible to chill damage which may not appear until fruit is returned to a warmer temperature. Nutritional Facts: Pineapples are fat-free, cholesterol free and high in vitamin C.


Costa Rica M P P P P P P P P P P M

Hawaii L L M M M M M M M M M M

Honduras M M M M M M M M M M M M



Pineapples ~ Gold –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Smooth Cayenne, Red Spanish, Queen, Pernambuco, Gold, Sugarloaf, Cabaiani Description: Characterized by a dry, crisp shell and dark green crown leaves. Shell color of a ripe pineapple ranges from greenish-brown to golden brown. Shell color does not indicate ripeness or sugar content. Interior flesh is firm and light yellow with a sweet to sweet-tart flavor. Grade: U.S. #1 Packaging: 7ct case 6ct case


Quality Receiving: Potatoes should be uniformly sized, fairly clean, firm, and smooth. Avoid potatoes with wrinkled skins, soft dark spots, cut surfaces, or green appearance. Storage and Handling: Store between 45 and 55 degrees F. with an 85-95% relative humidity. Potatoes stored below 40 degrees will develop a sweet flavor because potato sugars increase as starch levels fall. High sugar levels will cause browning in French fries. Keep potatoes in dark, well-ventilated area. Potatoes are sensitive to ethylene gas; keep away from ethylene-producing fruits. Nutritional Facts: 1 medium potato (148 grams) has approximately 110 calories. It is fat-free, cholesterol free and is a good source of vitamin C.


Idaho P P P P P P P P P P P P

Potatoes ~ Pee Wee Mixed –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Fingerling/Pee Wee Description: Potatoes are a family of heritage potatoes which naturally grow much smaller than conventional potatoes. They are also elongated and slightly knobbly, which makes them very finger-like in shape. Grade: U.S. #1 U.S. Commercial U.S. #2 Packaging: 10# case




Quality Receiving: Potatoes should be uniformly sized, fairly clean, firm, and smooth. Avoid potatoes with wrinkled skins, soft dark spots, cut surfaces, or green appearance. Storage and Handling: Store between 45 and 50 degrees F. with an 85-95% relative humidity. Potatoes stored below 40 degrees will develop a sweet flavor because potato sugars increase as starch levels fall. High sugar levels will cause browning in French fries. Keep potatoes in dark, well-ventilated area. Potatoes are sensitive to ethylene gas; keep away from ethylene-producing fruits. Nutritional Facts: 1 medium potato has approximately 100 calories. It is fat-free, cholesterol free and is high in vitamin C.


Oregon M M M M M M L L M M M M

Washington M M M M M L L L M M M M

Wisconsin L L L L L L L L L M M M

Canada M M P P L L L


California M M M M M P P P P M M M

Colorado M M M M M M M M M M P P

Idaho P P P P P P P P P P P P

Maine M M M M M L L L L L L M

Potatoes ~ Red B –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Round Red B (size 1 1/2” - 2 1/4”) Description: Round shape with smooth, light red skin, creamy white flesh, and firm, waxy texture. Grade: U.S. #1 Packaging: 50# bag




Quality Receiving: Raspberries should be rich, uniform red color with plump individual cells that make up the berry. They should be dry and free of stems. Avoid moldy, soft, or leaky berries, or berries that break apart easily and don’t hold their shape. Storage and Handling: Raspberries are stored between 32 and 36 degrees F. with relative humidity of 90-98%. Raspberries are highly perishable and should be used with 1-2 days after arrival. Handle berries with care to prevent damage; do not drop shipping containers on the floor. Raspberries are sensitive to even light freezing; do not store below 30 degrees F. Nutritional Facts: One cup of raspberries contains 40% of the daily requirements of vitamin C. They are also high in foliate, fiber and are fat-free.


California M M M M M M M

Oregon M M M

Washington M M M

Chile M M M M M

Europe M M

Mexico M M



Raspberries –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Meeker, Willamette, Amity, Heritage, Sweet Briar Description: Due to varietal differences the appearance of red raspberries can vary from dull and dark to bright and shiny. Grade: U.S. #1 Packaging: 12/6oz flat


Quality Receiving: Should be fresh, crisp and well colored. Mix should arrive cold. Warm product will deteriorate rapidly and valuable shelf life may be lost. Pay attention to expiration dates. Discard any product that is past its “sell by” date. Avoid puncture or rips in the individual bags. Storage and Handling: May exhibit brown spots if exposed to ethylene gas. Rough handling may promote deterioration of bruised leaves. Translucent leaves are an indication of freeze damage.


AZ P P P M L P

CA P P P P P P P P P P P P

NJ L L L L L L L

Mexico L L L



Salad ~ Lettuce/Romaine Blend –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Lettuce/Romaine Blend Description: 76% Iceberg Lettuce 24% Green Romaine 4oz Shred Red Cabbage 4oz Shred Carrots Grade: U.S. #1 Packaging: 4/5# case


Quality Receiving: Spinach whether bunched or de-stemmed should have clean, tender, solid green leaves. Watch for yellowing and wilting as they are signs of decay. Storage and Handling: Spinach must remain cold. It is best kept between 32 and 34 degrees F with a relative humidity of 95%. It is very sensitive to ethylene gas and freeze damage. Nutritional Facts: Spinach is fat-free, cholesterol free and very low in calories. On a 2000 calorie diet, spinach has 70% of the daily requirements of vitamin A. It is also high in iron, magnesium and vitamin C.


California M M M P P P P P P P P P

Mexico L L L L L



Spinach ~ Baby –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Baby Description: Cleaned, tender, solid green, slightly crinkled leaves. Grade: U.S. #1 Packaging: 4# case


Quality Receiving: Fresh greens, no browning or extra moisture in bags. Storage and Handling: Refrigerate between 33-38 degrees F. Spring mix is sensitive to freezing temperature and ethylene gas. Nutritional Facts: Many of the greens included are fat-free, cholesterol free and very low in calories. Greens are also high in iron, magnesium and vitamin C.



Spring Mix (Mesculan Mix) –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Spring mix may vary due to growing season and weather conditions. Description: Spring mix may include: Baby Spinach, Beet Tops, Green Bibb / Red Bibb, Green Romaine/Red Romaine, Mizuna, Tango, Tat Soi Red Chard, Red Mustard, Green Oak/Red Oak, Seville, Brunia, Frisee and Radicchio. Packaging: 5/3# case 3# case

Quality Receiving: Squash should be tender, firm and fresh. The skin should be bright and glossy. Avoid squash that shows sign of injury, pitting or dull rind. Generally speaking, smaller sizes are more tender and flavorful. Storage and Handling: Store between 41 and 50 degrees F. with a 85-95% relative humidity. Squash is sensitive to ethylene gas; keep away from ethylene-producing fruits. Nutritional Facts: 1 cup of Squash has approximately 25 calories and is fat-free and cholesterol free.


All Areas M M M M M M M M M M M M



Squash ~ Yellow –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Straightneck Description: Cylindrical shape, creamy yellow rind, white flesh and seeds. Grade: U.S. #1 Medium U.S. #1 Fancy Packaging: 20# case


Quality Receiving: Squash should be tender, firm and fresh. The skin should be bright and glossy. Avoid squash that shows sign of injury, pitting or dull rind. Generally speaking, smaller sizes are more tender and flavorful. Storage and Handling: Store between 41 and 50 degrees F. with a 85-95% relative humidity. Squash is sensitive to ethylene gas; keep away from ethylene-producing fruits. Nutritional Facts: 1/2 a medium zucchini has approximately 15 calories and is fat-free and cholesterol free.





Squash ~ Zucchini –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Zucchini Description: Cylindrical shape, dark green shiny rind with some light speckling, white flesh and seeds. Grade: U.S. #1 Medium U.S. #1 Fancy Packaging: 20# case


Quality Receiving: Squash should be tender, firm and fresh. The skin should be bright and glossy. Avoid squash that shows sign of injury, pitting or dull rind. Generally speaking, smaller sizes are more tender and flavorful. Storage and Handling: Store between 41 and 50 degrees F. with a 85-95% relative humidity. Squash is sensitive to ethylene gas; keep away from ethylene-producing fruits. Nutritional Facts: 1/2 a medium zucchini has approximately 15 calories and is fat-free and cholesterol free.





Squash ~ Zucchini Matchsticks –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Zucchini Description: Cylindrical shape, dark green shiny rind with some light speckling, white flesh and seeds. Grade: U.S. #1 Medium Packaging: 5# bag


Quality Receiving: Strawberries should be a bright red color with green caps still attached, they should be firm and have little green or white around the shoulders. Avoid strawberries with sunken or soft spots as this is a sign of decay. Mold spreads easily from one berry to the next so be sure the strawberries are clean and dry. Storage and Handling: Strawberries are highly sensitive to freezing. They should be refrigerated between 32 and 34 degrees F with relative humidity at 90-95%. Strawberries have a brief 5-7 day shelf life and should not be washed until ready to use. Nutritional Facts: A serving size of 8 medium strawberries has a high % of folate, vitamin C and fiber. They are also fat-free, cholesterol free and sodium free.


California L L M P P P P P P P M L

Florida L L M M L

Mexico L L M M M M L L L



Strawberries –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Camarosa, Diamante, Selva, Aromas and several other proprietary varieties Description: Fresh strawberries are not typically sold by variety, but rather according to their point of origin. Grade: U.S. #1 Packaging: 8/1# case


Quality Receiving: Tomatoes should be slightly less color than needed to assure longer shelf life. They will ripen quickly and at different rates. Tomatoes should have bright, shiny skins that are firm but give slightly to touch. Avoid tomatoes that are soft or mushy, lacking in color, or have blemishes or growth cracks. Storage and Handling: Tomatoes are very fragile and must be handled with care. Unripe tomatoes should be stored between 55 and 65 degrees F. with a relative humidity of 85-95% and kept out of direct sunlight. Ripe tomatoes should be stored between 55 and 60 degrees F. with a relative humidity of 85-95%. Storing tomatoes below 50 degrees will destroy flavor, texture and considerably shorten shelf life. Nutritional Facts: Tomatoes are cholesterol free, sodium free and rich in fiber. They contain high levels of vitamin A % C. Two substances found in tomatoes are P-courmaric and chlorogenic acids, they inhibit the production of cancer causers that can form nitrates, which occur naturally in the body. Tomatoes are also high in lycopenes, another cancer fighting compound.


California L M M P P P M L

Florida P P P P P P L L M P

Virginia L L L L

Canada L L L L L

Mexico P P P P P P P M M M M M



Tomatoes ~ 5x6 –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Round/Globe Description: Round shape with shiny red skin and firm flesh. Grade: U.S. #1 Packaging: 2 Layer Sizing: Extra Large = 2 24/32” + diameter






Virginia L L L L

Canada L L L L L




Tomatoes ~ 6x6 –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Round/Globe Description: Round shape with shiny red skin and firm flesh. Grade: U.S. #1 Packaging: 25# case Sizing: Medium = 2 ¼” - 2 ½” diameter






Virginia L L L L

Canada L L L L L




Tomatoes ~ Cherry –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Cherry Description: Small round shape with shiny red skin and firm flesh. Grade: U.S. #1 Packaging: 12-1 pint flats


Quality Receiving: Tomatoes should be slightly less color than needed to assure longer shelf life. They will ripen quickly and at different rates. Tomatoes should have bright, shiny skins that are firm but give slightly to touch. Avoid tomatoes that are soft or mushy, lacking in color, or have blemishes or growth cracks. Storage and Handling: Tomatoes are very fragile and must be handled with care. Tomatoes should be stored between 55 and 60 degrees F. with a relative humidity of 85-95%. Storing tomatoes below 50 degrees will destroy flavor, texture and considerably shorten shelf life. Nutritional Facts: Tomatoes are cholesterol free, sodium free and rich in fiber. They contain high levels of vitamin A % C. Two substances found in tomatoes are P-courmaric and chlorogenic acids, they inhibit the production of cancer causers that can form nitrates, which occur naturally in the body. Tomatoes are also high in lycopenes, another cancer fighting compound.




Virginia L L L L

Canada L L L L L




Tomatoes ~ Diced –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Round/Globe Description: Round shape with shiny red skin and firm flesh. Grade: U.S. #1 Packaging: 2/5# case






Virginia L L L L

Canada L L L L L




Tomatoes ~ Grape –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Grape Description: Small oblong shape with shiny red skin, firm flesh and concentrated flavor. Flavor is more concentrated and sugar content higher than in conventional varieties. Grade: U.S. #1 Packaging: 12-1 pint flats


Quality Receiving: Tomatoes should be slightly less color than needed to assure longer shelf life. They will ripen quickly and at different rates. Tomatoes should have bright, shiny skins that are firm but give slightly to touch. Avoid tomatoes that are too soft, dull in color, have growth cracks or water spots as these are all the early signs of decay. Storage and Handling: Tomatoes are very fragile and must be handled with care. Unripe tomatoes should be stored between 55 and 65 degrees F. with a relative humidity of 85-95% and kept out of direct sunlight. Ripe tomatoes should be stored between 55 and 60 degrees F. with a relative humidity of 85-95%. Storing tomatoes below 50 degrees will destroy flavor, texture and considerably shorten shelf life. Nutritional Facts: Tomatoes are cholesterol free, sodium free and rich in fiber. They contain high levels of vitamin A % C. Two substances found in tomatoes are P-courmaric and chlorogenic acids, they inhibit the production of cancer causers that can form nitrates, which occur naturally in the body. Tomatoes are also high in lycopenes, another cancer fighting compound.



Canada L L L L L



Virginia L L L L



Tomatoes ~ Roma –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Roma Description: Plump, oblong shape with shiny red skin and firm flesh. Grade: U.S. #1 U.S. #2 Packaging: 25# case


Quality Receiving: Tomatoes should be slightly less color than needed to assure longer shelf life. They will ripen quickly and at different rates. Tomatoes should have bright, shiny skins that are firm but give slightly to touch. Avoid tomatoes that are soft or mushy, lacking in color, or have blemishes or growth cracks. Storage and Handling: Tomatoes are very fragile and must be handled with care. Tomatoes should be stored between 55 and 60 degrees F. with a relative humidity of 85-95%. Storing tomatoes below 50 degrees will destroy flavor, texture and considerably shorten shelf life. Nutritional Facts: Tomatoes are cholesterol free, sodium free and rich in fiber. They contain high levels of vitamin A % C. Two substances found in tomatoes are P-courmaric and chlorogenic acids, they inhibit the production of cancer causers that can form nitrates, which occur naturally in the body. Tomatoes are also high in lycopenes, another cancer fighting compound.




Virginia L L L L

Canada L L L L L




Tomatoes ~ Sliced –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Round/Globe Description: Round shape with shiny red skin and firm flesh. Grade: U.S. #1 Packaging: 2/5# case






Virginia L L L L

Canada L L L L L




Tomatoes ~ Yellow Pear –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Yellow Teardrop Description: Small, pear-shaped tomatoes 1-1/2” longs with a crisp, sweet flavor. Red teardrops are bright orange-red, yellow teardrops are yellow with an under-blush of green. Grade: U.S. #1 Packaging: 12 - 1/2 pint flat


Quality Receiving: Watermelons should be firm and heavy for its size. They are 92% water. The flesh should be bright, yellow, orange or red color free from white streaks often called white heart. The seeds should be dark brown to black in color. Seedless watermelons will contain small, white seeds that are immature and normal for their type. Avoid watermelons with pale-colored, dry or mealy flesh this is due to over maturity after harvest. The outer appearance of the melon should be smooth and rounded at the ends, the underside should be a creamy, yellow color indicating it sat on the ground and ripened in the sun. Storage and Handling: Watermelons should be stored between 50 and 60 degrees F. with a relative humidity of 90%. If possible keep melons stored in a cool, dry place. Refrigerate 24 hours before needed. Nutritional Facts: Watermelons are fat-free, low in sodium, cholesterol free and a good source of vitamin A and C.


California L P P P P P P L

Florida P P L L L L

Georgia M P L L

Mexico M M P P P M M P P

S. Carolina M M L L

Texas L M M M M P M L



Watermelon ~ Seedless –––––––––––––––––––––––––––––––––––––––––––––

Specifications Variety: Seedless Description: Oval to round shape; light green rind with dark green stripes. Juicy red or yellow flesh with a few tine white edible seeds. Grade: U.S. Fancy U.S. #1 Packaging: 5ct unit


1. Cover SheetProduct Spec Manual- Apples, Red DeliciousProduct Spec Manual- Asparagus, LargeProduct Spec Manual- Asparagus, StandardProduct Spec Manual- BananasProduct Spec Manual- Beans, GreenProduct Spec Manual- BlackberriesProduct Spec Manual- BlueberriesProduct Spec Manual- Broccoli, FloretsProduct Spec Manual- CantaloupesProduct Spec Manual- Carrots, Baby PeeledProduct Spec Manual- Carrots, MalibuProduct Spec Manual- Celery SticksProduct Spec Manual- Cucumbers, EnglishProduct Spec Manual- Grapes, Green SeedlessProduct Spec Manual- Grapes, Red SeedlessProduct Spec Manual- HoneydewsProduct Spec Manual- LemonsProduct Spec Manual- Lettuce, Green LeafProduct Spec Manual- Lettuce, IcebergProduct Spec Manual- Lettuce, Iceberg ShreddedProduct Spec Manual- Lettuce, Romaine ChoppedProduct Spec Manual- Limes, PersianProduct Spec Manual- Mushrooms, PortabellaProduct Spec Manual- Onions, RedProduct Spec Manual- Onions, Yellow DicedProduct Spec Manual- Onions, Yellow SliveredProduct Spec Manual- Parsley, CurlyProduct Spec Manual- Peppers, Green BellProduct Spec Manual- Peppers, Red BellProduct Spec Manual- Peppers, Red Bell DicedProduct Spec Manual- PineapplesProduct Spec Manual- Potatoes, Pee WeeProduct Spec Manual- Potatoes, Red BProduct Spec Manual- RaspberriesProduct Spec Manual- Salad BlendProduct Spec Manual- Spinach, BabyProduct Spec Manual- Spring MixProduct Spec Manual- Squash, YellowProduct Spec Manual- Squash, ZucchiniProduct Spec Manual- Squash, Zucchini MatchsticksProduct Spec Manual- StrawberriesProduct Spec Manual- Tomatoes, 5x6Product Spec Manual- Tomatoes, 6x7Product Spec Manual- Tomatoes, CherryProduct Spec Manual- Tomatoes, DicedProduct Spec Manual- Tomatoes, GrapeProduct Spec Manual- Tomatoes, RomaProduct Spec Manual- Tomatoes, SlicedProduct Spec Manual- Tomatoes, Yellow TeardropProduct Spec Manual- Watermelon, Seedless

Product Specifications 7-2012...Nutritional Facts: 1 medium banana has approximately 110 calories. It is an excellent source of potassium, vitamin C and vitamin B-6. It is fat-free,

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