Improved Methods of Trimming Produce in Retail Food Stores (Classic Reprint) - Tapa dura

Sinopsis

Excerpt from Improved Methods of Trimming Produce in Retail Food Stores

In 1956, the estimated total labor cost for marketing fam foods was 3 billion dollars. Losses due to deterioration and spoilage of vegetables me in marketing channels have been estimated at well over 200 million dol °s a year. When adopted, the trimming procedures and methods described in 5 report will materially help to reduce the cost of labor and Spoilage and htein the salability of these foods at the retail store level.

Handling costs and spoilage losses are high for many food products, and movements in handling practices offer possibilities for substantial savings.

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