A major part of a produce clerk's job is understanding the products within the department. Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them — such as slicing, dicing, or chopping — and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different value-added fruits and vegetables will help produce clerks educate customers, introduce new options, assess quality, and apply proper storage and handling methods.
The 14-minute Value-added Fruits and Vegetables course from the Retail Learning Institute has the following objectives:
- Become familiar with the top selling varieties of both conventional and organic value-added fruits and vegetables
- Learn the appearance, seasonal availability, taste profile and uses of value-added fruits and vegetables
- Understand proper storage and handling of value-added fruits and vegetables as well as quality standards
Access the course here.
No Comments Yet
Let us know what you think