Kale

Commodity Overview

While kale has grown in popularity over the years, it still has a large appeal to the most health-conscious of consumers. Tap into that popularity to add to the bottom line. Use kale’s dark green color to create a contrast with bright vegetables like carrots or yellow squash.

PLUs

4627 kale, green
3095 kale, multicolor

Varieties

Curly Kale

Baby Kale

Lacinato Kale

White Kale

Red Russian Kale

Flowering Kale

Retail Price Data is based on USDA Specialty Crops Market News surveys. Data collection ends on the report date and encompasses ad pricing good from the Saturday before the report release date through the following Friday. Weekly data - from over 400 retailers, comprising more than 30,000 individual stores with online weekly advertised features - covers over 250 produce items. Registered (logged-in) users, can access weekly reports and additional market information.

USDA Specialty Crops Market News publishes FOB and Movement data on a daily and weekly basis. Pricing and volume information is aggregated by commodity and published weekly, subject to any source-data adjustments. Commodity data is further processed based on origin (domestic vs imports) and type (regular vs. organic). Registered (logged-in) users, can access weekly reports and additional market information.

Facts

Kale contains vitamin C, which has been shown to fight cancer. It also is high in vitamin A, which contributes to healthy hair and skin. Kale has more iron per calorie than beef. Iron is important for proper liver function. Kale also contains omega-3 fatty acids, which have been shown to reduce inflammation.
Kale: A 31⁄2 oz. serving contains 53 calories and about twice the RDA of vitamins A and C.

Sales Strategies

Kale has many uses from salads to cooked greens to juicing, making it an ideal candidate for cross-merchandising. Cross-promote kale with juicing supplies, salad dressing, croutons, vinegar and sea salt.
Kale is available year-round so include it in promotions to health-conscious consumers throughout the year.
Fall: Include kale in soup promotions as it adds a nutritious punch along with flavor and texture to soups and stews.
Winter: Kale’s traditional use as a boiled green side dish makes it a hearty side dish for winter meals. Include kale in holiday promotions as a more nutritious base for holiday salads. Promote kale with other healthy foods in New Year’s promotions to draw in the health-conscious consumer.
Spring: Include kale in springtime salad promotions.
Summer: Promote kale as a summertime side dish as it was traditionally considered a summer food.

Dynamic Displays

Kale’s traditional home is with the greens as it has long been a staple on plates south of the Mason-Dixon line.
Include preparation tips on your display as consumers may not know that they should only eat the leaves and discard the midribs.
Include kale in displays with other popular juicing vegetables, such as carrots.
Use kale’s dark green color to create a contrast with bright vegetables like carrots or yellow squash.
Because kale is so popular right now, consider expanding your kale display.

Food Service

Add kale to smoothies for a bigger nutritional punch.
Use kale alone as a base for salads or include it with other greens for a mixed green base.
Cooked kale makes a side dish that goes well with traditional comfort foods.
Kale chips are a healthy alternative to chips or fries.

In the Backroom

Shipping
Kale is shipped in the same containers as other greens – bushel baskets, crates and cartons of varying weights.

Grades
U.S. No. 1 U.S. Commercial

Handling
Temperature: 32 F, 0 C Relative humidity: 90-95% Mist: yes Typical shelf life: 10 to 14 days Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. Cracked ice around and in packages may help extend shelf life. Keep at proper humidity levels to prevent wilting.