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Red cabbage and white cabbage Savoy cabbage

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Red cabbage and white cabbage Savoy cabbage Powered By Docstoc
					Red cabbage and
white cabbage Savoy cabbage
Quality features                                                                                                 Quality features
• Very good quality with properties specific to the                                                              • Very good quality and very uniform shape and
  variety                                                                                                          size.
• Firm structure and very uniform shape and size                                                                 • Superfluous wrapper leaves correctly removed,
• Wrapper leaves correctly removed, but not peeled                                                                 but not peeled (min. 1, max. 2 whorls).
• Free from frost damage and no evidence of bruising                                                             • Firm structure and free from frost damage.
  or splitting                                                                                                   • No bruising or splitting.
• Typical colour: dark red or white/green                                                                        • Head light green and outer leaves dark green.
• Heads well closed in the box.                                                                                  • The cabbage must have a firm head.
                                                                                                                 • Suitable for standing upright and heads well
Shelf life                                                                                                         closed in the box.
Red cabbage and white cabbage are best stored at                                                                 Shelf life
a temperature of 0-1°C.Take care when stacking so
that the cut end does not touch the outermost leaf                                                               Savoy cabbage is best stored at a temperature
of another cabbage.                                                                                              of 0-1°C.

Grades                                                                                                           Grades
Red cabbage and white cabbage are sorted by:                                                                     Savoy cabbage is sorted by:
• Size: 6, 7 or 8 items per box.                                                                                 • Size: 4, 5 or 6 items per box.
                                                                                                                 • Weight: FL+ quality: 7.5 kg net per box.

Supply period                                                                                                    Supply period
15                                                   12                                                          20

12                                                   10
                                                                                                                 15
                                                      8
 9
                                                      6                                                          10
 6
                                                      4
                                                                                                                  5
 3                                                    2
 0   J   F   M   A   M   J   J   A   S   O   N   D
                                                      0   J   F   M   A   M   J   J   A   S   O   N   D
                                                                                                                  0   J   F   M    A   M   J   J   A   S   O   N   D
                 Red cabbage                                          White cabbage                                               Savoy cabbage

                                                                                                          -22-

				
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posted:12/25/2011
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