Broccoli

Description
Broccoli is closely related to cabbage, Brussels sprouts, cauliflower, kale, and mustard; indeed, its name comes from the Italian word for "cabbage sprout." Native to the Mediterranean region and Asia Minor, until the 1920’s in the United States, only ethnic Italians were familiar with it. Due to the temperate climate of the Salinas Valley, broccoli is a year-round commodity. It is a high-quality vegetable for fresh use and is one of the more popular frozen vegetables. Broccoli is highly nutritious and has been deemed an anti-cancer food by the American Cancer Society. This vegetable is a good source of Vitamin A, iron, calcium, and riboflavin (or vitamin B2). The edible portion of the broccoli plant consists of the tender stem and the unopened flower buds.

Selection
Choose buds that are tightly closed, with compact clusters and stalks that appear tender. Look for a rich, emerald-green color, sometimes with a tinge of purple. Do not buy broccoli showing yellow flowers through the buds as that means it is old and may be tough and fibrous. While good quality, frozen broccoli is available, it’s so easy to cook that fresh broccoli is always the best choice if it is available.

Handling
Broccoli is ethylene-sensitive and should not be stored or transported with commodities that produce ethylene, such as apples. Broccoli is moderately sensitive to freezing injury. If slight wilting occurs, dunking it in cold water can revive freshness.

Storage

• Temperature Keep refrigerated at 34° to 36° Fahrenheit.
  
• Relative Humidity - Maintain 90 to 95% relative humidity.
  
• Top Ice - OK.
  
• Shelf Life 10 to 14 days bunched, 14 to 16 days packaged.

Product Specifications (Waxed cardboard carton)

• Packs – 14 bunches, 18 bunches, crowns, florets, iceless, export.
  
• Weight – 18 to 23 pounds per carton.
  
• Carton dimensions – 20 x 12 x 11 inches.
  
• Carton cube – 1.5 c.f.
  
• Pallet count – 48 per pallet.
  
• Label – Boggiatto®

Availability P=Peak; A=Available

Retailer tips

• Offer a choice of options including bunches, florets and crowns.
  
• Place broccoli on the rack one or two layers deep so cold air from below can circulate throughout.
  
• Icing or misting will replace water lost through evaporation.
  
• Cross-merchandise broccoli with refrigerated vegetable dips, cheese sauces or salad dressings. This can increase impulse buying.

Foodservice tips

• Refrigerate unwashed, in an airtight bag, to conserve freshness.
  
• To prepare broccoli for cooking, wash and lightly trim the main stems.
  
• Do not remove the whole stem because the stalk is edible.
  
• Cook as briefly as possible in a small amount of water to preserve the crisp texture and to conserve nutrients.

Nutrition
The U.S. Food and Drug Administration has approved the following nutrient content descriptors for broccoli: Fat-free (must state that broccoli contains less than 0.5g fat per 85g of broccoli), saturated fat-free, low-sodium, cholesterol-free, low in calories, high in vitamin C and a good source of folate.

Foodservice and Retail Professionals – Boggiatto® broccoli is available year 'round. Order through your regular produce distributor. If your distributor doesn't carry our products, call us at 831.424.4864 and we'll help direct you or your distributor to a local service.

Distributors – Purchase Boggiatto® broccoli directly from our facility in Salinas, California or seasonally from Brawley, California. Call our sales department at 831.424.4864 to arrange for shipping.