In fresh-cut based on leafy vegetables there is a need to carefully consider seed/cultivar choice as factors as waste and shelf-life become more pronounced when fresh produce undergoes processing. When a producer is responsible for all the steps from selection of the cultivars to processing and harvesting, and delivers directly to a supermarket, specific cultivar elements are more controllable compared to when fresh produce is bought/imported from other sources. Fresh-cut based on leafy vegetables is an emerging vegetable format in Denmark, yet, still in the very beginning, while in other European countries this segment is advanced and the supply chain compartmentalized. Parallels in respect to chain structures are therefore at present mainly drawn from other leafy fresh produce productions. Present approaches for securing year round supply of quality leafy vegetables were identified through structured interviews in the supply chain and the emphasis and choice of seed source in these productions are highlighted. Changes in consumer behavior towards more and more convenience food might further increase consumption of these product formats, however, consumer demand for local and/or organic produce raises the need to enhance the supply availability. At present only a very limited assortment of organic fresh-cut products is available for Danish consumers. Without import through commercialized chains, the selection of organic fresh-cut produce would be close to zero.
Ii Ishs International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life. Book of Abstracts, 2011
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II ISHS International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life, 2011
Facoltà di Agraria - Università degli Studi di Torino