Produce Coding Guide AvailableNEWARK, Del. -- The latest edition of the Produce Electronic Identification Board's "Guide to Coding Fresh Produce" is available through the Produce Marketing Association.
ard Universal Produce Codes for Canadian produce is available as an optional section.
The guide is available in a three ring binder and on computer disk. The new guide will be available at the Produce Marketing Association's Convention and Exposition in San Diego next week.
Dole Introduces Pineapple Sizer
WESTLAKE VILLAGE, Calif. -- Dole Fresh Fruit here has introduced a pineapple sizer that helps ensure accurate size and weight by trimming fruit at a consistent vertical size. The Dole Sizer Model 100 is designed to be used in conjunction with a pineapple peeling and coring machine. The sizer eliminates the need for cutting pineapples by hand, and improves consistency while saving time and increasing safety, according to Dole. The sizer can trim the top and bottom off a single pineapple in three seconds.
The sizer, which weighs nearly 64 pounds, costs $1,800 plus freight.
Debut for 5 a Day Cookbook Set
NEWARK, Del. -- The first 5 a Day cookbook, "Eating Healthy with Fruits and Vegetables. . . 80 Recipes for Looking Good and Feeling Better," will debut at the Produce Marketing Association's Convention and Exposition in San Diego next week.
The 96-page cookbook, which will be available in March 1996, features recipes, photos, menus and tips for increasing fruit and vegetable consumption. The book also promotes the benefits of healthy living.
"As cookbooks continue to grow in popularity, they offer powerful communication opportunities for 5 a Day," said Mike Gretz, executive director of the Produce for Better Health Foundation.
The cookbook is a combined effort between the Produce for Better Health Foundation here; Try-Foods, Apopka, Fla.; and Meredith Corp., Des Moines, Iowa.
IFPA to Sponsor Food Safety Course
ARLINGTON, Va. -- The International Fresh-cut Produce Association here is sponsoring a "Fresh-cut Produce Food Safety Short Course," to be held Nov. 16-17, at the Sheraton Grand Hotel in Dallas. The course, part of the association's Technical Seminar Series, will focus on fresh produce microbiology and applied sanitation programs. For more information, contact the association at (703) 522-1615.
