Many shoppers consider sweet potatoes a food for the holiday table, but sweet potatoes are packed with nutrition. Promote them as a healthy option year-round, not just during the holidays. Offer recipe cards and preparation tips.
Shipping
40-lb. cartons 20-lb. cartons 10-lb. cartons 5-lb. poly bags 5-lb. carton, individual wrap 3-lb. poly bags RPC - 3414, 3417, 6419, 6420
Grades
United States grades U.S. extra No. 1 U.S. No. 1 U.S. commercial U.S. No. 2 Jumbo Louisiana grades Louisiana commercial (has same requirements as U.S. No. 2) Louisiana jumbo (has same requirements as U.S. No. 2, except it cannot weight less than 16 oz.) North Carolina grades U.S. No. 1 medium (has same requirements as U.S. No. 1) U.S. No. 1 small (has same requirements as U.S. No. 1, except maximum diameter cannot exceed 2¼ inches)
Handling
Temperature: 55 to 60 F, 13-15.6 C Relative humidity: 85-90% Mist: no Typical shelf life: 10 to 14 days after packaging (before packaging, sweet potatoes store well un-der proper conditions for 52 weeks) Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that pro-duce ethylene.) Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing.) Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a higher temperature.) If stored for any length of time, sweet potatoes must first be cured for about four to five days at 85 F, 30 C, with a relative humidity of 85-90% or above. Do not refrigerate.
1 lb. = 3 medium sweet tomatoes 1 lb. = 1¾ cups mashed
