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As the fresh cut vegetable category continues to develop across Europe we are noticing large differences between countries. Good temperature control in the supply chain and in stores is crucial for this category.
Once upon a time all grapes had seeds but today the seedless varieties have overtaken seeded varieties. For growers, traders and retailers it is difficult to consistently offer the best variety at the right time, but for consumers nothing is more disappointing than buying grapes that are not of good eating quality.
For many years the pepper category has been very colourful. In terms of taste, however, ordinary Bell Peppers leave much to be desire. The introduction of the Sweet Pointed Pepper has added a completely new dimension to the pepper category.
The biggest challenge for retailers and suppliers is ensuring Plums are ripe and ready-to-eat. Fruits need to be a the right level of maturity before being harvested, and if fruits arrive in the market unripe they need to be given extra help to ripen before being stocked in the supermarket.
We don't just monitor the quality of the supply but also the level of quality at the point it reaches the shelves in supermarkets. Each vegetable is scored according to the freshness and the colour of the product.
A Ready-To-Eat avocado should be ripened to perfection, to ensure the best possible taste for the consumer but achieving quality of avocados on the retail shelf is a complex process.