another list/Tips for picking Quality Produce

[Guest guest]

here's another list to contemplate

not all these foods are eaten raw

but the principals apply

 

if anyone has any other tips

please post them and i'll add them to the list

 

norm  )~

 

......  raw food, simply wonderful  .....

 

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Tips for picking Quality Produce:

 

 

MISCELLANEOUS SIGNS OF HIGH QUALITY

 

• CITRUS: A thinner rind indicates HIGHER QUALITY

 

• CITRUS: Top quality citrus has five points at the calyx (stem

end).

 

• PEARS: A boxy shape is better.

 

• STONE FRUITS: A split pit indicates poor quality and mineral

insufficiency.

 

• GRAINS: Dry grain QUALITY is relative to unit weight, i.e., if

you weighed bushels of 2 equally dry wheat, the heavier bushel is HIGHER

QUALITY. For instance, top quality wheat from mineral-rich soil can be

70+ pounds per bushel. On the other hand, mineral poor wheat can be as

little as 60 or less pounds per bushel. The grain elevators pay

meaningful premiums when they can find higher quality wheat or other

grains. (heavier generally means the item is more dense, has more

minerals and or water)

 

• VEGETABLES: A natural waxy coating is good. Packers, processors,

and stores try to duplicate this effect by mechanically waxing poor

quality vegetables.

 

• VEGETABLES: Any hollowness indicates a mineral deficiency

(probably boron).

 

• POTATOES: Sunken eyes signify lower quality (probably short on

manganese).

 

• WATERMELON: Chose a melon with good color and firm to hard ends

especially the flower end which is more mature. Thump or slap it and

listen for a 'bright' sound.

 

• ANY ITEM: Bright pure color, whether in cut flowers or cut

watermelons suggests higher quality.

 

• ANY ITEM: Slime or mold can be washed off the surface, but it

has grown throughout the item. Reject such food. Remember that high brix

produce will not rot in storage, therefore rotting in storage is a sign

of poor quality.