Most people will probably be able to recognise good-quality produce, but they may have difficulty in defining it.
This is not surprising, as many factors, including texture, flavour, colour, size, shape, scarring, bruising, presence of insects or insect marks, diseases, shelf-life, freshness and cleanliness, are all components of quality.
In addition, vegetables should be clean, fresh, well-sized, uniform in colour, shape and size, succulent, not obviously fibrous, and free of blemishes.
The discriminating buyer will be prepared to pay a premium for good-quality produce. It has a longer shelf-life, which means there is more time available to resell it, and there will be less wastage.
It will also ensure the buyer a quicker turnover and a higher price, because the product has more eye-appeal. Consumers prefer blemish-free produce that keeps.…
