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: