I received a few pictures the other day of a defect you don’t see too often, but I thought it may surprise a few people if they came across it. Let’s say you receive a load of potatoes and you proceed to make a few exploratory cuts, and you stumble upon this; Have you ever […]
A question came my way the other day, asking “How many insects are allowed on a head of cauliflower?” Thinking the answer would be cut and dry, I reached for the U.S. Grade Standard for Cauliflower and found the answer, or so I thought. From the standard, I paraphrase, it reads: “Score as damage by insects […]
One of the most common questions I hear during my training classes is confusion over the term “free from.” If you pick up any U.S. Grade Standard you will see this term, sometimes referring to more than one defect. For the purpose of keeping the explanation simple I will discuss one of the most common […]
Chances are you won’t be finding too many problems when you receive Okra into your warehouse. But every now and then you will find some shriveled okra, discolored okra, decayed okra, or you may encounter a temperature issue and the okra is showing signs of yellowing. In future posts I will cover some of the specific […]
I am sure everyone has seen traces of black discoloration on sweet peppers. On jalapenos it seems to be very common, in fact some people actually prefer jalapenos with some black showing on the surface. But is it a defect? Does the black discoloration on sweet peppers “materially affect the appearance?” What would you do […]
Every now and then you come across a defect that you have no idea what it is, or what caused it. Internal decline in lemons is one of these defects. This defect occurs in June or July and is evident until September or October, although it has been reported as early as March and as […]
The Defense Commissary Agency is in the process of drafting their contracts and it is being reported that the mandatory USDA inspection requirement for fresh fruit and vegetables will be eliminated. I won’t attempt to guess as to their reasoning, but I have to assume cost-cutting is one of their main motives. With the USDA […]
Continue reading about Defense Commissary Agency (DeCA)- Training Classes »
As you inspect green onions you may come across discolored tops, watersoaked tops or even decay. But you may come come across insect damage, usually seen affecting the tops. Seen above in this image, this insect damage is caused by a leafminer, insects that feed on leaves of many vegetables. The adult insect is a […]
Have you ever seen cauliflower that appears to have a grainy, or ricey appearance? Every now and then I am sure will come across this defect. This defect is called “Ricey.” Riciness occurs while growing, due to high temperatures during curd development, and is more prevalent on curds being overmature and from rapid growth, maybe due […]
Not that Brussels Sprouts is a commodity that garners much inspection attention, you still should always look for various defects that may affect them. Future posts will include some of the more common defects, such as yellow and discolored leaves, insect damage and decay. If you pull out the U. S. Grade Standards for Brussels Sprouts […]
Continue reading about Brussels Sprouts- Inspection Procedures »