I know the USDA has been busy working on important issues within the fresh produce industry, like U.S. Grade Standards for Cultivated Ginseng, but I wish they would concentrate their efforts on improving the scoring guidelines for scoring insect and worm damage on lettuce. As I teach inspection classes across the country I always hear questions and confusion about these [...]
Continue reading about Lettuce- Insects »
In conjuction with Southeast Produce Council, International Produce Training completed part 2 of the annual fresh produce inspection training program. From October 12-13, 2011, eighteen people from various fresh produce companies attended the training class. 15 of the attendees received their completion certificates, having successfully two 2-day training classes. The first class was held in May 2011. Front [...]
Continue reading about Training Class- Forest Park, GA »
Lemons, as with all citrus, have a requirement for texture. For the US No. 1 Grade, lemons must have at least a fairly smooth texture. Texture refers to smoothness or roughness of the skin. The USDA states, “Coarse pebbling is an indication of good keeping quality and is not objectionable.” Although I am not completely sold [...]
Continue reading about Lemons- Rough Texture »
I am sure you have heard of the defects; sunburn and sunscald, but can you properly identify them? Do you understand the difference? As their name implies, these defects are caused by overexposure to the sun. When a fruit or vegetable is overly exposed to the sun they take on different characteristics. Most specimens will [...]
Continue reading about Sunburn/Sunscald »
There are a few commonly found defects you will find when inspecting broccoli; bruising, flowering bud clusters and yellow and discolored bud clusters. Only one defect, flowering bud clusters has a USDA defined scoring guideline. Flowering bud clusters is scored as a defect when more than 3 buds are obviously open. The USDA does state [...]
Continue reading about Broccoli- Light Green Color »
You may receive peaches packed in cells, or a place pack, or they may be volume filled, or a jumble pack. Either way, you must still be on the lookout for peaches with soft, bruised spots, or peaches that exhibit surface discoloration. Surface discoloration may take on different looks, ranging from small rubs to extremely [...]
Continue reading about Peaches- Surface Discoloration »
Take a look at the image below. As fall approaches this scene is repeated over and over. Winter squash are displayed in groups, with their fall colors of dark greens, oranges and yellows being highlighted. They look great together, don’t they? But in the eyes of the USDA one of these is actually a defect, and [...]
Continue reading about Acorn Squash- Yellowing »
There has been a noticeable increase in training requests, with wholesalers asking about training certification. International Produce Training does provide training certification to all attendees that successfully complete their training program. Some of the inspection procedure training objectives include: To read and understand U.S. Grade Standards and defect tolerances Defect identification Defect scoring guidelines Proper inspection procedures, [...]
Continue reading about Inspection Training Certification »
A few of you may have encountered some strange circles affecting the rinds of watermelons. The circles may vary in size and the area affected, but they still usually materially affect the appearance. This defect is caused by a virus, named the papaya ring spot virus. These images show the classic symptoms of the virus; [...]
Continue reading about Watermelons- Ring Spot Virus »
With the hot humid weather stretching across the United States one defect to keep your eye out for, when inspecting onions, is Black Mold. You will find this defect on all types of onions, northern grown onions, Texas onions, yellow onions, red onions, jumbo onions or pre-pack onions. The USDA Inspection Instructions state: The indication [...]
Continue reading about Onions- Black Mold »
