Produce is a generalized term for many farm-produced crops, including fruits and vegetables ( grains, oats, etc. are also sometimes considered ''produce''). More specifically, the term ''produce'' often implies that the products are fresh and generally in the same state as where and when they were

harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...

ed. In

supermarket A supermarket is a self-service Retail#Types of outlets, shop offering a wide variety of food, Drink, beverages and Household goods, household products, organized into sections. This kind of store is larger and has a wider selection than earli ...

s, the term is also used to refer to the section of the store where fruit and vegetables are kept. ''Produce'' is the main product sold by greengrocers (UK, Australia) and farmers' markets. The term is widely and commonly used in the U.S. and Canada, but is not typically used outside the

agricultural sector The primary sector of the economy includes any industry involved in the extraction and production of raw materials, such as farming, logging, fishing, forestry and mining. The primary sector tends to make up a larger portion of the economy in de ...

in other English-speaking countries. In parts of the world, including the U.S., produce is marked with small

sticker A sticker is a type of label: a piece of printed paper, plastic, vinyl, or other material with temporary or permanent pressure sensitive adhesive on one side. It can be used for decoration or for functional purposes, depending on the situation. ...

s bearing price look-up codes. These four- or five-

digit Digit may refer to: Mathematics and science * Numerical digit, as used in mathematics or computer science ** Hindu-Arabic numerals, the most common modern representation of numerical digits * Digit (anatomy), the most distal part of a limb, such ...

codes are a standardized system intended to aid checkout and inventory control at places where produce is sold.

Storage

Vegetables are optimally stored between 0° and 4.4° Celsius (32° and 40 °F) to reduce respiration. Generally, vegetables should be stored at a high humidity (80 and 95 percent relative humidity), but cucurbits (squash family) and onions prefer dry and can mold when moisture is high.

Bacterial contamination

Raw sprouts are among the produce most at risk of bacterial infection. Rinsing is an effective way to reduce the bacteria count on produce, reducing it to about 10 percent of its previous level. Wastewater used on vegetables can be a source of contamination, due to contamination with fecal matter, salmonella or other bacteria. After Denmark eliminated salmonella in its chickens, attention has turned to vegetables as a source of illness due to feces contamination from other animal sources, such as pigs.

References

External links

{{Authority control Crops Food retailing Edible fruits Vegetables

Storage

Bacterial contamination

See also

Notable people

References

Further reading

External links