Value-Added Fruits and Vegetables

Chopped, packaged fruits and vegetables in suitable containers in the produce section.

As a produce clerk, a major part of your job is understanding the products in your department.
Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them—such as slicing, dicing, or chopping—and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different Value-Added Fruits and Vegetables will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods.

This course has the following objectives:

• Become familiar with the top selling varieties of both conventional and organic value-added fruits and vegetables
•  Learn the appearance, seasonal availability, taste profile and uses of value-added fruits and vegetables
• Understand proper storage and handling of value-added fruits and vegetables as well as quality standards

Course Duration: 14m