Boggiatto Produce Trade Info - Products

ROMAINE

Description Romaine is the American term for this long leafed lettuce, also called cos or cos lettuce. It is said to have originated on the Greek island of Cos (Kos), off the coast of Turkey in the Aegean Sea. Romaine has been cultivated and eaten cooked or raw for almost 5,000 years and may very well be the oldest form of cultivated lettuce. Egyptian tombs reveal paintings of lettuce with long, pointed leaves, resembling romaine. The romaine name evolved from a time when it was called Roman lettuce due to the Romans’ belief in its healthful and healing properties.

Romaine is a member of the daisy family (Compositae) which, although the second largest family of flowering plants, contributes only a few food plants. In addition to romaine, those include chicory, endive, escarole and dandelion. It is a cultivar of the common lettuce (Lactuca sativa) and is distinguished by an elongated head, with long, narrow, crisp, leaves that range from dark green on the outside to pale yellow-green at the center. Romaine is also characterized by a distinctive rib that runs almost to the tip of the leaf and is particularly succulent at the midrib. Romaine’s higher nutrient content makes it an excellent alternative to iceberg lettuce.

Selection Avoid heads with signs of rust or oversized butts and older plants with large, strong milky ribs. Choose heads that are cut close to leaf stems and are free from decay and browning. Look for tightly packed heads with fresh green leaves that show no sign of wilting or blemishes. Good-quality romaine will have fairly large, moderately firm heads and thick leaves. The leaves will be medium to dark green in color blending to nearly white ribs and veins.

Handling Uncut, whole heads of romaine retain nutrients best. Surface water from washing encourages bacterial growth, so this should be done just prior to use. As with all greens, romaine lettuce should be washed and either drained completely or blotted with a paper towel to remove any excess moisture before being refrigerated in a plastic bag. A salad spinner, which uses centrifugal force to remove water from leafy greens, is a definite timesaver for this process. Never allow lettuce to soak, as the water tends to soften some leaves. Do not allow the temperature to go below 32° F, as this will damage the leaves.

By the case, be sure to keep box tops closed, as the carton helps preserve moisture. Perforated plastic film wrapped around the heads can also help maintain humidity levels. Romaine is ethylene-sensitive and should not be stored or transported with commodities that produce ethylene, such as apples. Romaine is sensitive to freezing injury. Do not place lettuce directly near cooler fans, as that will result in rapid dehydration.

Storage

Temperature Keep refrigerated at 32° Fahrenheit (0° C).
Relative Humidity Maintain 95 percent relative humidity.
Top Ice No.
Shelf Life 14 to 21 days.

Product Specifications (Cardboard carton with or without liner)

Packs Retail: 12 count, 24 count, 24 count sleeved, 24 count trimmed, 24 count liner.
Packs Bulk: 50 lb. with liner.
Weight Retail: 34 to 38 lbs., Bulk: 50 lbs.
Carton dimensions Retail: 23.7 x 15.5 x 12.4 inches, Bulk: 23.7 x 19.9 x 14.1 inches.
Carton cube Retail: 2.6, Bulk: 3.8 c.f.
Pallet count Retail: 35, Bulk: 24 per pallet.
Labels Boggiatto®, Garden Hearts®

Availability P=Peak; A=Available

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Salinas

Brawley

Retailer tips

Keep displays refrigerated and rotate frequently to maintain the best conditions, removing unattractive, aged product from the shelves. Use this time as an opportunity to check for damaged product.
Romaine can be offered as part of a multiple-price setup, where shoppers are offered a choice of roughly three salad ingredients for one price. This also works to cross-merchandise romaine with other varieties of lettuce.
Romaine can also be cross-merchandised with other salad ingredients such as cucumbers, tomatoes, carrots, green onions, croutons and salad dressings.

Foodservice tips

Use individual leaves of romaine to line salads or on deli sandwiches.
To crisp romaine, plunge the leaves in ice water for a few minutes just before serving.
Use whole leaves as a wrap for other ingredients.

Nutrition The U.S. Food and Drug Administration has approved the following nutrient content descriptors for romaine: Low-fat, saturated fat-free, low-sodium, cholesterol-free, low in calories, high in vitamin A and a good source of folate.