Product Catalog the Sysco Produce - Sysco Foodie
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> the Sysco Produce
Product Catalog
what’s inside!
10 4 Sysco Quality Assurance:
From Field to Fork
6 Protect Our Farms
an industry leader. 7 Handling and Storage:
Annually, Sysco sells and Cold Chain Management
distributes over $3 billion 10 P.L.O.T.
of fresh produce, utilizing Your Menu with Fresh Produce!
over 130 distribution centers
11 Potatoes:
throughout North America.
Potato Chowder recipe
Discover how Sysco leverages
this volume in providing value 12 Potatoes: Whole, Sliced, Diced
to our customers, helping and Shredded
them to succeed in the fresh 14 Lettuce: Salad Trends
produce category. and Blends
quality... second to none! 16 Lettuce: Grilled Romaine
As the fresh produce leader 14 20 Salad with Creamy Blue
Cheese Dressing recipe
in the foodservice industry,
the Sysco Quality Assurance 18 Onions and Tomatoes:
Team assumes the Facts and Varieties
responsibility of collaborating 20 Tomato Ripening Guide
on current agricultural issues.
21 Value-Added Produce
Our practices such as social
responsibility, traceability and 23 Value-Added Produce:
recall management, local Fresh Spring Rolls recipe
grower support, 28 35 24 Yield Comparison
environmental sustainability, 25 Availability Guide
Good Agricultural Practices
(GAP), pesticide management, 26 Mushroom Medley
and water conservation 27 Vegetables: The Best Choice
ensure that the supply chain 28 Specialty & Gourmet Produce:
coexists with the environment. Tuscan Tuna, White Bean and
Additionally we believe Avocado Salad recipe!
ensuring the product integrity
30 Irresistible Herbs
and consistency our
customers have come to 32 31 All-Around Apples
expect is best served by our 32 Citrus:
own dedicated food safety Lemon-Crumbed Tilapia recipe
and quality assurance team. 34 Citrus & Other Fresh Fruits
Learn more about what
separates Sysco from the pack.
2
welcome. At Sysco, we know how important produce is to your business. In fact, produce makes up half of every plate! That is why we created this product catalog… to provide our operators with a produce-specific guide to help build business in this highly profitable category. We’ll show you innovative ways to increase your produce yield through menu expansion and quality assurance. You’ll also learn why Sysco is committed to making the necessary investments to ensure high quality, competitively-priced, safe and sustainable food is being provided to our customers. 3
From Field to Fork: Sysco Quality Assurance
> why we’re the leader!
As the leading supplier of fresh produce in North Every Sysco branded produce item follows rigid
America, Sysco is dedicated to the discipline of specifications that are:
food safety – and it shows. We start with the food
> Equal to or more stringent than USDA standards
service industry’s largest team of highly-qualified
quality assurance professionals and technical services > Monitored daily by both the producers and by
experts, and partner them with industry leading, our personnel, both in the fields and processing
like-minded suppliers. Together, we utilize a unique plants
and exacting quality control regimen to ensure the > Harvested in early morning, packed to order, and
highest safety standards from field to fork. loaded from source
Food-borne illnesses affect millions of people every In addition, any farm that offers Ready to Eat (RTE)
year. It takes just one case of illness linked back to produce must adhere to the following:
your operation for you to lose credibility, profits > Each grower has to have an approved
and possibly even your business. That is why your GAP (Good Agricultural Practices) audit for
food service distributor must possess qualities for each farm used to supply Sysco Operating
staying vigilant, forward-thinking and positive – and Companies
Sysco delivers! Our uncompromising dedication to
read
excellence begins with food safety. > See Appendix 4A for more
additional information.
4
> Sysco GAP/GMP facts
GAP relates to the core practices
> Audits must be uploaded into of produce food safety in the
our Sysco GAP database field where the products are
grown and harvested.
> Traceability on all Sysco
branded master containers GMP (Good Manufacturing
Practices) are a means to ensure
> Specific water quality, crop that processing facilities maintain
applications and equipment the same vigilance with food
sanitation standards safety and quality assurance as
we mandate in the fields.
> Verifiable recall protocols
Currently, Sysco has over 880
suppliers invited into the GAP
system, making up over 73,000
> You Can’t Expect What You Can’t GAP and GMP audits.
Inspect – Sysco GAP Program
Sysco GAP is a secure web-based program which
stores all third-party good agricultural practice
audits for suppliers that sell/distribute Ready to
Eat (RTE), high risk, fresh produce products to
Sysco, Sygma and FreshPoint. This process, along
with harvest crew audits, is a means to move our
suppliers beyond the letter of guarantee. We now hold our suppliers
more accountable by requiring GAP audits for all farms and ranches
that produce RTE items.
Beyond auditing our growers, we also strictly monitor our produce
processing facilities using GAP audits, such as HACCP (Hazard Analysis
Critical Control Point). HACCP is a control system that identifies where
hazards might occur in the food production process and puts into
place stringent actions for preventing the hazards from occurring. In
addition, our Sysco QA team makes scheduled unannounced audits
of field practices and processing facilities. 5
Protect Our Farms:
Partnerships for Produce Sysco is taking a leading role in support of a new vision for agricultural
practices designed to protect the land and environment. After World
Sysco Corporation is closely War II, when global demand for agricultural commodities increased,
aligned with the Produce chemical use and specialized farming practices followed suit, creating
Marketing Association (PMA), unintentional and unfortunate consequences. These include soil
which is dedicated to increasing erosion, chemical contamination of aquifers and higher levels of
the presence of fresh produce pesticide residues, which have all played a part in the decline of family
in our daily diets. farms and the economic weakening of rural areas.
Sysco is also working with It is a Sysco goal to foster the success of differentiated agriculture
the Produce for Better Health products in order to help all participants in the supply chain,
Foundation (PBH). This group incorporating farmer ownership and control.
is focused on educating our
kids on the importance of We plan to do this by following a series of initiatives that include:
healthy diets.
Integrated Pest Control. Using environmentally-friendly pesticides
only if necessary
Buy Local, Sell Fresh. A local food system initiative supplying natural
and organic food items
AG-in-the-Middle Procurement. Family-owned farms producing
value-added products
Business Coalition for More Sustainable Food. Ensuring sufficient
productivity in the future
6
Never Break the Chain…
Cold Chain Management:
One of the most important aspects of food safety is cold chain
management. With this process, Sysco guarantees maximum
freshness by constantly monitoring produce temperatures as the
“ We have been using Sysco as
product moves from field to fork.
our main produce supplier for
Sysco follows strict cold chain management guidelines that
ensure our customers have the freshest and most wholesome over two years now and could
product possible by the time it reaches your kitchen. We know
not be happier. In addition to
that an unmanaged cold chain impacts product performance,
durability and can ultimately lead to shrink. That’s why we keep being farmers’ market quality, it
all of our produce in the correct temperature zones along their
journeys from near and far, guaranteeing that you are getting the
always arrives fresh and ready
best quality produce available with the expected shelf-life you to eat. They somehow manage
can count on.
to get vibrant red tomatoes all
Sysco Quality Assurance mandates that
our product be picked during specific early
year. We have also enjoyed the
morning harvest schedules. This avoids heat style in which the produce is
elevations of product pulp prior to packing.
Once packed, we monitor compliance of
packed, it makes it easy to stack
appropriate pre-cooling processes and and store without compromising
product temperatures at time of loading. The chart below
shows the product’s path, and the locations where temperature the integrity of the product.”
monitoring takes place. Alfonso Giacomucci
The Whiskey Warehouse
Charlotte, N.C.
Constant
Con
nsttant ‘Cold
Cold Chain’
Chain Managementt
Refrigerated Refrigerated
Truck Truck
Field Consumer
Processing
Plant
Distribution
House
7
Keeping Cool
All Sysco trucks are equipped with sophisticated temperature
recorders that monitor produce as it travels from the growing regions
to our distribution centers. These units ensure that proper product
temperatures are maintained while in transit. Additionally, Sysco
captures all the in transit data from these units and reviews it monthly
for any trending by carrier or supplier that requires attention.
COOLER
Once product is received into
DOOR
our distribution centers, product
Cantaloupe Avocados
Green Beans Cucumbers is moved to appropriate cooler
Honeydew Eggplant zones that maintain temperatures
Lemons Peppers
Limes 4045 °F Pineapple compatible with specific fruits
Melons Red Potatoes and vegetables. The cold chain
Oranges Squash
Zucchini
is kept intact as we move our
fresh produce to our customers
on our fleet of multi-temp zone
Green Onions Herbs
Sprouts 3339 °F Parsley
delivery trucks. See cooler storage
Pears specification at left.
Artichokes Apples Storage outside cooler
Asparagus Apricots
Broccoli Blueberries Best if stored at:
Carrots Cabbage
Cauliflower
Bananas 56-65 °F
Corn
Celery 3335 °F Iceberg
Onions 45-50 °F
Cherries Potatoes 45-50 °F
Kiwi
Grapes Tomatoes 55-60 °F
Leaf Lettuce
Peaches Mushrooms
Radishes Strawberries
COOLING UNIT
8
Ethylene Sensitivity Chart
Ethylene Sensitivity to Reaction to
Commodity
Production Ethylene Ethylene
Apples VH H Less crunchy
Apricots H H
Asparagus VL M Toughness VL=Very Low
Avocados H H L=Low
Bananas M H M=Moderate
Beans, snap/green L M H=High
Broccoli VL H Yellowing VH=Very High
Brussels sprouts VL H
Where you store product in your
Cabbage VL H
cooler is one of the most important
Cantaloupe H M factors of preserving freshness
Cauliflower VL H and quality. Ethylene can cause
Cucumbers L H
premature ripening of some
produce items and will damage
Endive/escarole VL M
others. Sysco follows ethylene
Figs M L standards while transporting
Grapefruit VL M and storing their products.
Greens, leafy VL H Loss of Color
See our guide to learn how to
Honeydew M H properly store produce in your
Kiwifruit L H cooler and kitchen.
Lemons VL M
Lettuce, iceberg VL H Russet spotting
Limes M M
Mangoes M H
Mushrooms VL M
Nectarines H H
Oranges VL M
Papayas H H
Peaches H H
Pears H H
Peas VL M
Plums/prunes M H
Spinach VL H
Tomatoes VL-M H
9
P.L.O.T. Your Menu with Fresh Produce!
About 12% of your business is produce, and 40% of that comes from
Potatoes, Lettuce, Onions and Tomatoes or what we often refer to
as “P.L.O.T.” These four versatile vegetables are produce standards,
and we at Sysco take great pride in providing consistent quality and
freshness. While only the beginning of our vast produce category, The
key to your success is to P.L.O.T your course in menu development!
10Potato Chowder
Yield: 24 servings
8 medium SYS IMP carrots, sliced
8-inch thick (about 3 cups)
8 medium SYS IMP celery ribs, “Being a General
finely chopped (about 3 cups)
2 medium SYS IMP yellow onions, Manager in Ocean City
finely chopped (about 2 cups)
¼ cup minced garlic cloves
for 35 years, one thing
8 ounces unsalted butter that stands above all else is
1½ cups all-purpose flour
3 quarts chicken stock or broth quality. This is what you
4 bay leaves
2 tablespoons chopped SYS NAT get with Sysco... a very
fresh thyme leaves
¼ teaspoon ground nutmeg
professional team that is
8 pounds SYS IMP Idaho Russet second to none.
potatoes, peeled and cut into
large dice In the future I expect
1 quart heavy cream
¼ cup chopped SYS NAT fresh nothing less than what I‘ve
flat-leaf parsley leaves
4 teaspoons salt
always received, the finest
2 teaspoons ground black pepper produce at reasonable prices.”
1. In large stockpot, sauté carrots,
celery, onions and garlic in butter until
vegetables are almost soft, stirring Les Morris
General Manager
occasionally; stir in 1¼ cups flour. Thrashers French Fries
Gradually stir in stock; stir in bay leaves, Ocean City, Maryland
thyme and nutmeg. est. 1929
2. Add potatoes and heat to simmering;
reduce heat to low, partially cover and
simmer 10 minutes, stirring occasionally.
nally.
3. In medium bowl, whisk together
cream and remaining ¼ cup flour; stir tir
mixture into soup. Simmer 15 minutes tes
or until soup thickens, stirring
occasionally. Stir in parsley, salt and
pepper; remove and discard bay leaves. aves.
11Perfect Potatoes
Baked potato with a steak, fries with a burger, mashed potatoes with
turkey and chips as an anytime snack… it’s no wonder the potato is
known as America’s favorite vegetable. In fact, the USDA recently reported
that annual potato consumption was nearly 125 pounds per capita.
“I can count on Sysco Imperial potatoes as with all Sysco
branded products, are packed with food safety
Sysco Produce and quality specifications that exceed industry
for the consistency standards. For example, industry standards as
they relate to size have tolerances that can lead
of high quality to inconsistent sizing. At Sysco, our specification
standards, food for sizing supports consistent plate presentation
and portion control. Industry standards allow
safety, peace of mind for hollow heart, but Sysco brand specifications
and reliability of do not tolerate this defect. These attributes
combined with a cleaning process eliminating
supply.” excess dirt, provide you with a value that allows
you to focus more on your customer and less on
Beat Hegnauer,
C.C.C. Executive Chef the cost of kitchen prep.
The Banff Center
Banff National Park
Alberta, Canada
12Sysco Imperial
pre-packaged potatoes
Fresh, ready to serve, and full of
flavor, Sysco prepared potatoes
come in a variety of forms and
sizes – mashed, diced, shredded
and sliced. Fresh means these
> Sysco variety: potatoes are superior in texture,
never soggy like frozen spuds. And
Here are just a few of the with our consistent batch process,
many potato possibilities… you’re guaranteed high-quality
> Fingerling and other results without the imperfections
gourmet varieties of scratch-made potatoes.
> Idaho Burbank Russets > See Appendix
> Round White 13 for additional
information.
> Sweet read
> Yukon Gold more
13All About Lettuce!
Premium quality, freshness and variety. At Sysco, we work with only the
best producers to provide you with superior lettuce for all of your needs.
From iceberg for sandwiches to artisan petite tango green leaf, we’ve got
you covered. Packed in the field and never processed, each is carefully
selected to ensure peak flavor, texture, freshness and quality. No other
private label produce distributor highlights their organization’s name on
the box like Sysco does. There is a reason for that!
iceberg – Easily recognized for its soft green sphere
shape and mild flavor. Sysco palletized lettuce is packed
24-count whole heads with consistent size and weight.
Further processed 24-count whole head trimmed and
“… Sysco finds the bagged iceberg is another popular food service option.
finest and freshest red and green leaf – With a mild taste and a nice crunch,
products available, red and green leaf lettuce makes any salad instantly more
colorful. We also offer artisan leaf lettuces and blends
so we don’t have including petite oak, petite gem and petite tango.
to spend our time romaine – Our romaine lettuce comes in traditional
looking, we just count 24-count heads, hearts or crowns, washed, trimmed
and ready for use. Romaine provides great versatility
on Sysco.” and can be used in salads, sandwiches or a crunchy
Ron Popp garnish for entrées.
Owner
Wheat Fields Baking & > See Appendix 14 for read
Catering Co. more
additional information.
salad trends
With high profitability potential and faster preparation, there are many
benefits to expanding your menu to include additional salad options:
> As some consumers see salads as side dishes, there is a tremendous opportunity
for growth, particularly with entrée salads that include protein.
> With endless options, salads can be featured year-round, and adding seasonal
touches will increase perceived value and appeal.
14> Other Sysco
> A recent survey conducted by a major food manufacturer Lettuce Blends
shows that consumers ordering salads are looking for fresher
butterleaf
ingredients, better topping variety, and more salad base
Great for seasonal or full-time
options.
menu placement, Butterleaf is
> A strong salad offering provides a positive position for known for its sweet, buttery flavor.
operators focused on health and wellness.
chopped cascade
> Consumer tastes continue to evolve, as shown by the fact Considered an “upper-tier” salad
that Americans now eat an average of 30 pounds of lettuce a but can be featured as casual or for
year – that’s roughly five times as much as the early 1900s. more formal events.
> Artisan lettuce blends continue to grow in demand and hearts and hearts
popularity, showing the general increase in appetite for Great as an event salad, with much
expanded salad offerings. more body than a spring mix, this
blend pairs nicely with fish, chicken
or beef.
spring mix
A mixture of small, young salad
greens and herbs creates a
combination of textures with sweet,
spicy and bitter flavors.
valley blend
A tender green leaf blend with
a minimum of eight different
baby lettuce components and is
available with or without ribbon-
cut carrots.
Sysco Natural
15Unique and versatile, Artisan
Romaine offers a new way to enjoy
lettuce using the leaf whole for filling,
dipping or even grilling!
“The quality of the product
(Artisan Romaine) is outstanding,
both visually and texturally.”
International Culinary Center
Grilled Romaine Salad 24 (5-piece) shrimp skewers break into large pieces. In small
with Creamy Blue Cheese ¼ cup Cajun seasoning bowl, whisk together oil, basil and
Dressing 24 medium SYS NAT hearts oregano.
of romaine 3. Sprinkle both sides of shrimp
Yield: 24 servings 1½ teaspoons salt skewer with Cajun seasoning. Cut
Creamy Blue Cheese Dressing 1½ teaspoons ground black 1 romaine heart lengthwise in half
1½ teaspoons salt pepper through core; brush cut sides with
¾ teaspoon garlic powder 8 large tomatoes, diced oil mixture and sprinkle with salt
½ teaspoon white pepper 2 medium red onions, thinly and pepper. Oil flat-top griddle;
1½ teaspoons hot sauce sliced cook shrimp on griddle 3 minutes
3 tablespoons fresh lemon juice 1. Prepare Creamy Blue Cheese per side or until cooked through.
1½ cups buttermilk Dressing: In large bowl, whisk Grill romaine, cut side down, briefly
1½ cups sour cream together salt, garlic powder, white just until surface is charred. Transfer
3 cups mayonnaise pepper, hot sauce and lemon juice. romaine, cut side up, to plate.
18 ounces crumbled blue cheese Whisk in buttermilk, sour cream and 4. To serve, sprinkle romaine with
(about 4 cups) mayonnaise; fold in blue cheese. tomatoes, onions and bacon;
Grilled Romaine Salad Cover and refrigerate. garnish with Parmesan croutons.
1½ pounds bacon 2. Prepare Grilled Romaine Salad: Insert shrimp skewer into romaine
1½ pounds shredded Bake bacon on parchment-lined and serve with dressing.
Parmesan cheese sheet trays at 350° until crisp; once
1 cup extra virgin olive oil cooled, cut bacon julienne. Spread
1½ teaspoons dried basil cheese 8-inch-thick on parchment-
1½ teaspoons dried oregano lined sheet tray and bake at 350°
until golden brown; once cooled,
16Local Grower Support Buy local and sell fresh – a philosophy that we’ve helped create. We’re invested in providing markets for local farmers and providing your customers with the natural, organic and locally grown foods they crave. Our commitment to the local grower is strong. Sysco sponsors workshops around the country to promote them getting involved in our fresh produce supply chain and to aid them as they begin the transition. Sysco has also set up local grower co-ops to allow for daily communication regarding product quality and availability. These farmers, as with all Sysco partners, are subject to our high standards and specifications. We provide independent farmers the opportunity to distribute to wholesale foodservice operators and they allow us to maximize the use of local, in-season fresh produce. Sysco hopes to create strong links between consumers and the farmers/stewards of the land resulting in long-term relationships that benefit all participants with health, economic success and a sense of community. > Visit www.sysco.com/about-sysco/local-flavor.html to learn more about our local grower initatives
Onions and Tomatoes:
Facts and Varieties
A staple in almost any cuisine, onions are an important produce
item for food service operators all over the world. Here in North
America, the average person consumes 20 pounds per year.
With over 300 varieties sold by type and size, try incorporating
new onion flavors and colors into your menu.
Onion Varieties:
leek – Both the white bulb and tender parts of the green
can be used. With a mild, nutty flavor that is enhanced when
cooked, use leeks in vinaigrettes, soups and gratins.
green onion – Green onions are young plants harvested
when the onion bulb is small. The green leaves are tender and
usually mild, sometimes used as a raw garnish in salads and
on baked potatoes. The leaves and bulbs can also be sautéed,
grilled or stir-fried.
yellow onion – The most common onion, preferred for its
strong, intense, sweet flavor and its ability to turn a rich,
dark brown color when cooked. It gives French onion soup
its sweet full flavor, and is the preferred cooking onion
in most kitchens.
red onion – Red onions are mild and sweet enough to eat
raw. They tend to be medium to large in size and are often
used to add color to salads and other dishes. They may lose
their color when cooked, but when grilled or sauteéd they
reveal a sweet caramel flavor.
white onion – White onions are the mildest of onion varieties
and are the traditional onion used in Mexican cuisine. Like the
yellow and red, the white onion should be stored in a cool,
dry, well-ventilated place – not in the refrigerator, where they
are prone to mold.
shallot – Like garlic, shallots grow with a head made up of
cloves wrapped in a thin papery skin. The flavor of the shallot
18 is milder than that of onions, and typically used as a seasoning.Sysco Imperial
The Sysco promise... consistent size, consistently fresh, great cost
control. Fresh from the fields, our tomatoes are grown and picked in a
variety of colors and sizes. From here, tomatoes are sorted and selected
for consistency in color, size and firmness, and repacked fresh daily to
meet user specifications.
Tomato Varieties:
cherry and grape tomatoes – Cherry and grape varieties
offer sweet bursts of flavor in bite-sized packages.
romas – Oval-shaped Romas are fleshier and contain less
water, resulting in thicker, richer sauces.
beefsteaks – Beefsteaks are the big daddy of the tomato
kingdom, being the sturdiest, meatiest tomato on the block.
heirloom – Unique varieties that are often passed down
through several generations, heirlooms vary in appearance
depending on original cultivation.
See following page for our Tomato Ripening Guide,
broken down into six stages >
> chef tip!
Use Sysco heirloom
tomatoes to make
a Caprese Salad.
read
> See Appendix 19 for more
additional information. 19Tomato Ripening Guide
> six stages
Premium quality, superior taste. Each tomato is picked and packed based
on Sysco high quality standards. This includes tighter sizing and coloring
tolerances for perfect presentation and aesthetics. Our commitment to
consistency allows for greater standardization in food costs and yields.
Below is a guide to the various stages of tomato ripening. Because of
our repacking process, Sysco is able to deliver boxes that meet your
operation’s needs, from mild green tomatoes to ripe red tomatoes, and
everything in between.
Stage Color Description
The surface is completely green in color.
1 Green The shade of green may vary from
light to dark.
There is a definite “break” in color from
2 Breakers green to tarnish-yellow, pink or red
on less than 10% of the surface.
10% to 30% of the surface shows a change
3 Turning in color from green to tarnish-yellow,
pink, red or a combination thereof.
30% to 60% of the surface shows
4 Pink
pink or red in color.
5 Light Red 60% to 90% of the surface shows
pinkish-red or red.
6 Red More than 90% of the surface is red.
20Add Value
to Your Produce!
One way to evaluate costs and add value to your produce is by
purchasing pre-cut fruits and vegetables. Doing so drives labor
costs upstream to the supplier. This provides focus on cost-per-
use rather than cost-per-case. Consider the actual cost of a dish
once you factor in labor and materials. Value-added produce
reduces cost while increasing yield.
Benefits of Value-Added Produce:
> Convenience – triple washed and ready to eat
> 100% useable produce and increased yields = no guess work
> Consistent product and uniformity
> Year-round supply
> Reduces injury in the kitchen
> Reduced necessary storage space
> Controlled food-cost portioning as well as fixed menu costs
> Food safety – HACCP facilities
> Safer and cleaner coolers
> Easier to inspect for quality – the bag is a window to the inside
> Better inventory management
> Reduced waste/disposal costs
osts
> Allows re-allocation of labor
or
> Increases Revenue!
See page 24 for a value-added
yield comparison tool.
2122
Fresh in Minutes!
Fresh Spring Rolls with 1. Prepare Chili Dipping Sauce: In large
Chili Dipping Sauce bowl, whisk together all ingredients
except nut topping.
Yield: 24 servings
2. Prepare Spring Rolls: Fill 2-inch,
Chili Dipping Sauce half hotel pan with warm water.
3 cups rice vinegar Working with a few wrappers at a
¾ cup sesame oil time, soak wrappers in warm water
¾ cup granulated sugar 2 to 3 minutes or until flexible and
> chef tip!
¾ cup Sriracha hot chili sauce transparent; place wrappers on work Wrap prepared spring
6 tablespoons minced SYS IMP surface. Arrange 3 cilantro leaves and rolls in plastic wrap and
garlic cloves 2 mint leaves on bottom half of each refrigerate up to 2 days.
¾ cup nut topping wrapper, leaving 1-inch border around
Spring Rolls edge. Top with some avocado, then Try serving with plum
48 spring roll wrappers green onion, bell pepper, cucumber, sauce in addition to the
SYS NAT fresh cilantro leaves carrot and 4 shrimp. Fold sides of Chili Dipping Sauce.
Large SYS NAT fresh mint leaves wrappers over filling, then roll tightly
6 medium avocados, peeled, pitted to enclose filling completely.
and thinly sliced 3. To serve, cut spring rolls in half;
6 SYS NAT green onions, cut serve with dipping sauce sprinkled
crosswise into 2-inch pieces then with nut topping.
thinly sliced lengthwise
3 red bell peppers, cut into
matchstick-thin strips
1 small English (seedless)
cucumber, cut into matchstick-
thin strips
> make it easy!
3 medium SYS IMP carrots, cut Save time and prepare this
into matchstick-thin strips dish, and other menu items,
12 ounces cooked small with Sysco Natural julienned
salad shrimp vegetables.
23Increase Your Yield
Chopped, shredded, diced, sliced, or julienned… no matter the cut, the
benefits are the same. Sysco value-added fruits and vegetables can become
an operation’s best tool for reducing environmental waste, increasing quality,
and reducing storage space. However, the best benefit is cost avoidance.
Pre-cut produce transfers labor costs to service areas, reducing insurance
costs and stabilizing food costs.
Below is a price comparison example for commodity vs. value-added
produce using lettuce.
Iceberg Heads Chopped Lettuce
Start Weight 42 lbs 20 lbs
Waste 12.5 lbs (30%) 0 lbs
Useable Products 30.5 lbs 20 lbs
Case Price $16.00 $16.00
Plus Labor 45 mins @ $12/hour
$9.00 $0.00
(Coring, Cleaning, Chopping, Drying)
Plus 20% Benefits $1.80 $0.00
Total Price $26.80 $16.00
Useable Price per Pound $0.87 $0.80
Ask your Sysco MA for more information and resources to help calculate your
food costs, and see for yourself the potential savings of value-added produce.
24Availability Guide
Relying on Mother Nature for menu planning and also the time of year for a fruit or vegetable’s peak
cost analysis can be a frustrating experience, which flavor. Your Sysco Marketing Associate will work to
is why we have provided a tool to aid in the effort. keep you current on market conditions, product
At Sysco, we stock a wide variety of alternative quality and fresh alternatives to ensure a return on
products in the event that weather causes havoc investment and a dining experience that always
on the quality and/or availability of an item. This exceeds customer expectations!
chart identifies not only seasonal availability but
Not Available Available Peak Sporadic
VEGETABLES
J F M A M J J A S O N D J F M A M J J A S O N D
Artichokes Lettuce, Butter Head (Boston)
Asparagus, Green Lettuce, Green Leaf Baby
Beans, Green Lettuce, Iceberg
Beets, Red Lettuce, Iceberg Baby
Broccoflower Lettuce, Loose Leaf
Broccoli Lettuce, Red Leaf Whole Leaves
Broccolini Lettuce, Red Oak
Carrots Lettuce, Romaine
Cauliflower Lettuce, Romaine Baby
Celery, Stalk Lettuce, Romaine Whole Leaves
Corn Lettuce, Spring Mix
Corn, Salt & Pepper Mushroom, White
Corn, White Mushrooms, Crimini
Corn, Yello
Y w Mushrooms, Lobster
Cucumbers Mushrooms, Oyster
Cucumbers, Hothouse Mushrooms, Porcini
Eggplant Mushrooms, Portabello
Eggplant Mushrooms, Shiitake
Eggplant, Round Onion, Red
Endive, Green Onion, White
Fennel, Anise Onion, Yello
Y w
Kale, Flowering Purple Onions, Cippolini
Kale, Flowering White Onions, Green
Leeks Onions, Maui
Letttuce, Green Whole Leaves Onions, Pearl: Red & Gold
Lettuce Green Leaf Onions, Shallots
Products are based on availability and are subject to weather conditions in their regions.
25Availability Guide (continued)
Not Available Available Peak Sporadic
VEGETABLES (continued)
J F M A M J J A S O N D J F M A M J J A S O N D
Onions, Texas Supersweet Radish
Onions, Vidalia Rutabagoes
Peas, Green Spinach, Baby
Peas, Snap Spinach, Bunch
Peas, Snow Squash, Acorn
Peas, Sugar Snap Squash, Banana
Potatoes, Red Skin Squash, Butternut
Potatoes, Russet Squash, Spaghetti
Potatoes, Sweet Squash, Yellow
Potatoes, Yams Squash, Zucchini
Potatoes, Yukon Gold Turnip
Radicchio
TOMATOES
J F M A M J J A S O N D J F M A M J J A S O N D
Tomatoes, Beefsteak Tomatoes, Roma
Tomatoes, Cherry Tomatoes, Slicers (Round)
Tomatoes, Grape Tomatoes, Sundry, Red
Tomatoes, Green Tomatoes, Sundry, Yellow
Tomatoes, Heirloom Mix Tomatoes, Teardrop
Tomatoes, Hydroponic
FRUITS
J F M A M J J A S O N D J F M A M J J A S O N D
Apples, Fuji Grapefruit, Star Ruby
Apples, Gala Grapefruit, white
Apples, Golden Delicious Grapes, Black, Exotic
Apples, Granny Smith Grapes, Champagne
Apples, Red Delicious Grapes, Crimson Seedless
Avocados, Florida Grapes, Green, Perlette
Avocados, Hass Grapes, Green, Sugarone
Bananas Grapes, Green, Thomp
Berries, Blackberries Grapes, Red, Emperor
Berries, Blueberries Grapes, Red, Flame
Berries, Cranberries Grapes, Red, Red Globe
Berries, Gooseberries Cape Grapes, Red, Ruby
Berries, Raspberries Kiwifruit
Berries, Strawberries Lemons
Grapefruit, Rio Red Limes
(continue on next page )
Products are based on availability and are subject to weather conditions in their regions.
25AAvailability Guide (continued)
Not Available Available Peak Sporadic
FRUITS (continued)
J F M A M J J A S O N D J F M A M J J A S O N D
Mango Stonefruit, Cherries, Red
Melons, Cantaloupe Stonefruit, Nectarine, White
Melons, Honeydew Stonefruit, Nectarine, Yellow
Melons, Watermelon, Icebox Stonefruit, Peaches, Donut
Oranges, Navel Stonefruit, Peaches, White
Oranges, Valencia Stonefruit, Peaches, Yello
Y w
Papaya Stonefruit, Plums
Pears, Anjou Stonefruit, Plums, Black
Pears, Bartlett Stonefruit, Plums, Kelsey Green
Pineapple, Gold Stonefruit, Plums, Red
Stonefruit, Apricots Stonefruit, Pluot
Stonefruit, Apriums Stonefruit, Pluot, Dinosaur
Stonefruit, Cherries, Ranier
HERBS
J F M A M J J A S O N D J F M A M J J A S O N D
Arugula Lemon Balm
Baby Dill Lemon Thyme
Basil Opel Marijoram
Basil Sweet Mint
Basil Thai Oregano
Bay Leave Rosemary
Chervil Sage
Chives Sweet Lavender
Cilantro T
Tarrago n
Italian Parsley Thyme
ASIAN ITEMS
J F M A M J J A S O N D J F M A M J J A S O N D
Bok Choy Galangal Root
Bok Choy, Baby Ginger
Cabbage, Napa Japanese Cucumber
Chinese Eggplant Japanese Eggplant
Cucumbers, Japanese Japanese Eggplant
Daikon Root Radish, Daikon
Diakon Sprouts Snow Pea Shoots
Eggplant, Chinese Squash, Bitter Melon
Eggplant, Japanese T ro Root
Ta
Eggplant, Thai Thai Eggplant
Eggplant, White Waterchestnuts
(continue on next page )
Products are based on availability and are subject to weather conditions in their regions.
25BAvailability Guide (continued)
Not Available Available Peak Sporadic
SPECIALTY VEGETABLES (continued)
J F M A M J J A S O N D J F M A M J J A S O N D
Asparagus, Purple Mushrooms, Enoki
Asparagus, White Mushrooms, Fairy Rings
Beans, Fava Mushrooms, Hedge Hog
Beans, French Mushrooms, Matsutake
Beans, Vanilla Mushrooms, Morel
Beets, Baby Mushrooms, Truffle, Black, winter
Beets, Candy Stripe Mushrooms, Truffle, summer
Beets, Gold Mushrooms, Truffle, White, winter
Black-Eyed Peas, Reconstituted Olives, Fresh
Cactus Leaves (Nopales) Potatoes, Boniato
Carrots, Baby Potatoes, Fingerling Purple
Carrots, White Potatoes, Fingerling, Red Thumb
Cauliflower, Baby Potatoes, Fingerling, Russian Banana
Chard, Red Swiss Potatoes, Okinawa Sweet
Chiles, Anaheim Potatoes, Purple
Chiles, Ancho Dry Radish, Black
Chiles, Cascabel Dry Rapini
Chiles, Chipotle Dry Rhubarb, Cherry
Chiles, Cubanelle Rhubarb, Hothouse
Chiles, De Arbol Dry Roots, Boniato
Chiles, Fresno Roots, Celery
Chiles, Jalapeño Roots, Ginger
Chiles, Pasilla Dry Roots, Horseradish
Chiles, Poblano Roots, Jicama
Endive, White Roots, Malanga
Frisee Roots, Parsley
Greens, Micro Amaranth Roots, Sunchoke
Greens, Micro Basil Roots, Ta
T ro
Greens, Micro Bull's Blood Roots, Yucca, Cassava
Greens, Micro Chives Salsify
Greens, Micro Cilantro Sprouts, Alfala/Garlic
Greens, Micro Green Pea Sprouts, Alfalfa
Greens, Micro Rainbow Sprouts, Alfalfa/Onion
Greens, Micro Y
Yellow Pea Sprouts, Clover
Haricot-Vert Sprouts, Garlic
Kohlrabi Sprouts, Mung Bean
Leeks, Baby Sprouts, Onion
Mushroom, Yellowfoo
Y t Sprouts, Pea
Mushrooms, Cauliflower Sprouts, Radish
Mushrooms, Chanterelle Sprouts, Salad
Mushrooms, Chicken of Woods
W
(continue on next page )
Products are based on availability and are subject to weather conditions in their regions.
25CAvailability Guide (continued)
Not Available Available Peak Sporadic
SPECIALTY VEGETABLES (continued)
J F M A M J J A S O N D J F M A M J J A S O N D
Sprouts, Sunflower Squash, Soft, Chayote
Squash, Australian Blue Squash, Soft, PattyPan
Squash, Buttercup Squash, Soft, Scallopini
Squash, Carnival Squash, Soft, Sunburst
Squash, Colobaza Squash, Soft, Zucchini
Squash, Delicata Squash, Tu
T rban
Squash, Golden Nugget T rnip, Baby
Tu
Squash, Hubbard Watercress
SPECIALTY FRUIT
J F M A M J J A S O N D J F M A M J J A S O N D
Apples, Crab Melons, Casaba
Apples, Lady Melons, Crenshaw
Atemoya Melons, Juan Canary
Avocado Cocktail Melons, Persian
Banana, Burro Melons, Santa Claus
Banana, Manzano Melons, Watermelon, Allsweet
Banana, Plantain Melons, Watermelon, Crim. Swt
Banana, Red Melons, Watermelon, Jubilee
Cactus Pear Melons, Watermelon, Yello
Y w
Cherimoya Orange, Blood
Citrus, Clementine Passion Fruit
Citrus, Mandarines, Honey Pear, Asian
Citrus, Satsuma Pears, Bosc
Citrus, Ta
T ng, Fairchild Pears, Comice
Citrus, Ta
T ng, Honey Pears, Seckel
Citrus, Ta
T ngelos, Minneola Persimmon, Fuyu
Citrus, Ta
T ngerines, Dancy Persimmon, Hachiya
Citrus, Ta
T ngors, Templ
T e Pineapple, Baby
Dates, Medjool Pomegranate
Feijoa Pummelo
Figs, Black Mission Quince, Pineapple
Figs, Calimyra Sapote, Mamey
Figs, Kodata Sapote, White
Guava Seville Orange
Kiwano Melon Starfruit, Carambola
Kumquats Sugar Cane Batons
Lemons, Meyer T
Tama rillo
Limes, Key T
Tama rind, Tamarind
T o
L hee Nut
Lyc Uglifruit
Melon, Pepino
Products are based on availability and are subject to weather conditions in their regions.
25DMushroom Medley
The first sign of a quality, fresh mushroom is a firm cap that is free from
blemishes. This is just one specification that Sysco mushrooms must meet
in order to be deemed acceptable. They are also checked for size, surface
quality, veil condition and color. Our wide variety of mushrooms includes
the types below.
Conventional Mushrooms Specialty Mushrooms
white (button) – The most popular mushroom blue oyster – Firmer and denser than traditional
consumed in the United States with a mild, oyster mushrooms, blue oysters have a slight
earthy flavor. shellfish flavor.
portabella / crimini (baby bella) – From the black trumpet – A member of the chanterelle
common white mushroom came the granddaddy family, the black trumpet’s fragrant, earthy flavor
of all, the portabella and its smaller version, the works well in soups, stews and casseroles.
crimini. Criminis are picked very young and are
chanterelle – With a golden yellow color and
perfect for sautéing. Meaty and earthy portabellas
buttery, nutty and fruity flavor, chanterelle
are harvested later
mushrooms are great served alongside poultry,
with full, open caps and excellent when marinated
fish or heavier game meats.
then grilled.
hen of the woods – Also known as Maiitake
shiitake – These Asian gems
mushrooms, these flavorful, robust mushrooms are
originated in Japan and Korea
perfect to break up and add to sautéed dishes.
and have smooth, dark brown
floppy caps and are primarily porcini – Prized for its texture and rich, buttery
used in stir-fries and sautés. flavor, the porcini mushroom is highest quality in
May, June, September or October.
oyster – Broad, with oyster-shaped caps, these
robust and slightly peppery mushrooms are often
used in soups, stir-fries and sautés.
26Sysco Imperial Sysco Natural
The Best Choice
The Sysco branded fresh vegetable program, both commodity and pre-cuts, is
packed under our corporately controlled specification guidelines that exceed
industry standards. Our “Branded Program” stands in contrast to competitive
“label programs” in the marketplace that utilize supplier specifications
that traditionally meet but do not exceed industry standards. Sysco brand
specifications exceed industry standards.
Principle Varieties/Types Primary Grades
Asparagus Green US #1, US #2
US Fancy,
Broccoli Calabrese
US #1, US #2
Cauliflower White, Green, Purple US #1,
US #1, US #2,
Carrots N/A
US #1 Jumbo
Celery Green/Pascal US #1, US#2
US Fancy,
US #1, US
Beans, Snap Green, Yellow Wax
Combination,
US #2
Green
N/A US #1, US #2
Onions
Peppers US #1, US #2,
Green Bell, Red Bell
(Sweet) US Fancy
> See Appendix 27 for read
more
additional information. 27Tuscan Tuna, White Bean 24 ounces SYS NAT spring mix > Fresh Avocados
and Avocado Salad salad greens
12 medium Casa Solana avocados No more waiting for avocados
Yield: 24 servings Thinly sliced French baguette,
to ripen or be in peak season.
72 ounces canned solid white brushed with oil and toasted
(optional)
Our Casa Solana® prepared
albacore tuna in water, drained
2 medium SYS IMP red onions,
Hass avocados are mature, fully
1. In large bowl, flake tuna with fork. ripened, peeled and seeded and
diced Add onions, basil, chives, oil, lemon
6 tablespoons chopped SYS NAT available year-round. They come
juice, vinegar, salt and pepper and
fresh basil leaves toss to combine; fold in tomatoes frozen, but thaw quickly in your
6 tablespoons chopped and beans. refrigerator maintaining their
fresh chives natural shape and texture. We
6 tablespoons extra virgin 2. To serve, place greens on plate;
top with avocado half. Scoop tuna also offer pre-packaged, ready-
olive oil
mixture into avocado half and serve to-serve 100% Hass Chunky
6 tablespoons fresh lemon juice
6 tablespoons red wine vinegar with baguette toasts, if desired. Fresh guacamole saving you
1 tablespoon kosher salt labor costs, with no compromise
1 tablespoon ground black on freshness.
pepper
3 medium tomatoes, diced
6 cups rinsed and drained
cannellini beans
®
28Specialty & Gourmet
As the fresh produce specialists, Sysco carries and has access to every exotic,
specialty or gourmet item you might want to infuse into your menu. Great
to eat, or use as a garnish, some of our unique options are below.
persimmons – Popular in Asian cuisines, jicama – A large root belonging to the morning
persimmons are available in 1-layer trays. These glory family, jicama is great in salads or can be
bright orange beauties are available in two varieties served with a dip as an appetizer for the more
– Hachiya and Fuyu. Hachiyas should be ripened health-conscious.
until squishy-soft, while Fuyus are still firm when ripe.
ornamentals – During the holidays, our
starfruit – Starfruit adds visual impact and bright, ornamentals serve as excellent table accents.
crisp, refreshing flavor to any salad or dessert. The Choose from fresh mini pumpkins, squash mixes,
fruit, often used as a garnish, is entirely edible. cornstalks and more.
> how to trim an artichoke
Artichokes should have tight, green leaves and feel heavy for their size.
The leaves and stems should be trimmed just before cooking. To prevent
the cut surfaces exposed to air from oxidizing, or turning brown, trimmed
artichokes should be either rubbed with the cut side of a lemon or placed
in acidulated water (1 quart cold water mixed with 12 tablespoons
vinegar or 3 tablespoons lemon juice). Artichokes will also turn brown
if cooked in iron or aluminum pots.
1. Holding artichoke on its side, cut 1 inch off
top of artichoke with serrated or sharp knife.
2. Bend back and snap off dark outer leaves
from base of artichoke and discard.
3. With scissors, cut off about 2 inch from
top of each leaf to remove thorny tips.
29Irresistible Herbs
The Sysco fresh herb program offers the freshest possible product
with the highest guaranteed yield. Our food safety specifications
ensure that our herbs are harvested on a daily basis, cut with
minimal stems, leaving a totally useable product for our customers.
Use our herbs to enhance the flavor of any dish, from breakfast
to dessert, with just a sprinkle.
dill – Feathery green leaves, cilantro – Parsley-like leaves of oregano – Often found in
known as fronds, with a pungent the coriander plant with a lively, tomato-based recipes, this herb is
and aromatic flavor. distinctive flavor that meshes a member of the mint family and
well with spicy dishes. comes in two varieties, Mexican
basil – With fresh clove-like
and Mediterranean.
flavor, the Greeks referred to this rosemary – Sweet and highly
versatile herb as the “Herb aromatic with hints of lemon
of Kings.” and pine. > chef tip!
When substituting fresh herbs
mint – Cool and refreshing, with flat-leaf parsley – A mild herb with dried herbs, the fresh to
over 30 varieties available, this with a slight peppery essence,
dried ratio is 3:1. If you’re using
sweet herb enlivens dishes with often used to garnish plates.
dried herbs, they need to be
its invigorating flavor.
sage – This woodsy-flavored added earlier in the cooking
thyme – A member of the mint herb is often used in stuffing, process as the flavor takes
family, this herb has a slight marinades and with poultry longer to incorporate. Fresh
lemon aroma. dishes. herbs can be stirred in at the
last minute.
chives – Slender, hollow stems bay leaf – From the Bay
with a delicate yet mild onion Laurel tree, this herb is widely
flavor, also known as an appetite used in soups, sauces and
enhancer. stews for its earthy flavor.
30All-Around Apples
At Sysco, we go the extra mile to make sure all of our fruits meet
customer expectations. All Sysco apples are pressure-tested to
ensure a “crunch,” and Sysco purchases only U.S. #1, Fancy or Extra
Fancy Grade. It’s simple… better quality equals better yields.
There are so many varieties of apples, each with their own unique
flavor. Check out some of our offerings:
SWEETT
Fuji – Spicy, sweet, intense. Its firm flesh make it an excellent
fresh eating apple and is great for baking or in applesauce.
Gala – Crisp, sweet. The perfect size for snacking, it’s also
great in salads and good for baking and applesauce.
Rome – Sweet, smooth, juicy. The baker’s apple, has mild
flavor that grows richer when baked or sautéed.
Jonagold – Pleasant, mildly, tangy. A blend of Jonathan and
Golden Delicious apples with a firm flesh that is excellent
for eating fresh and/or cooking.
Golden Delicious – Sweet, juicy, crisp. It is the preferred “all
purpose” cooking apple since it retains its shape and rich,
mellow flavor when baked or cooked.
Size Weight Diameter
Braeburn – Aromatic, tart. High impact flavor with both 14.0 oz.
48 3.64" / 92.5 mm
sweetness and tartness that’s just right for snacks and
56 12.0 oz. 3.52" / 89.4 mm
salads. It’s also good in baking, applesauce and for freezing.
64 10.5 oz. 3.40" / 86.4 mm
Winesap – Spicy, tangy. With an almost wine-like flavor, it’s 72 9.3 oz. 3.29" / 83.6 mm
the cider maker’s first choice and is great as a snack or in
80 8.4 oz. 3.19" / 81.0 mm
salads.
88 7.6 oz. 3.05" / 77.5 mm
Granny Smith – Tangy, tart. Its crisp mouth-watering 100 6.7 oz. 2.93" / 74.4 mm
tartness really comes through when baked and sautéed.
113 5.9 oz. 2.84" / 72.1 mm
TART 125 5.4 oz. 2.75" / 69.9 mm
138 4.8 oz. 2.68" / 68.0 mm
> Apple Sizes at a Glance 150 4.5 oz. 2.62" / 66.6 mm
Packed in 40-pound fiberboard cartons, apples are designated 163 4.1 oz. 2.54" / 64.5 mm
by count – or the number of apples in each carton. The largest 175 3.8 oz. 2.46" / 62.5 mm
packed size is 48, which means there are 48 apples in each carton. 198 3.4 oz. 2.39" / 60.7 mm
Typically, the smaller the pack size, the larger the piece of fruit. 216 3.1 oz. 2.31" / 58.7 mm
Supplies of larger apples are often very limited. The table on the
right shows each size and its approximate weight and diameter. 31Lemon-Crumbed Tilapia 2 tablespoons finely chopped cooking spray. Dip each tilapia fillet
garlic cloves in egg whites, then in cornflake
Yield: 24 servings 2 tablespoons lemon crumb mixture, patting lightly so
Avocado Sauce pepper seasoning mixture adheres to both sides; place
3 medium Casa Solana avocados 2 tablespoons lemon zest on prepared sheet tray.
½ small red onion, chopped 1½ cups egg whites 3. Bake tilapia at 350° for 15
1½ cups sour cream 24 tilapia fillets (about 8 oz. each) to 20 minutes or until internal
¾ cup whole milk SYS CLA lemons, cut into temperature reaches 145°. Serve
2 tablespoons fresh lemon juice wedges with Avocado Sauce and lemon
Tilapia 1. Prepare Avocado Sauce: Puree all wedges.
Nonstick cooking spray ingredients in food processor.
18 ounces cornflakes, crushed 2. Prepare Tilapia: In 2-inch hotel
into coarse crumbs pan, combine cornflake crumbs,
6 tablespoons chopped SYS NAT parsley, basil, garlic, lemon pepper
fresh parsley leaves and lemon zest. In 2-inch, half hotel
2 tablespoons dried basil pan, whisk egg whites until frothy.
Spray sheet tray with nonstick
32Sysco Natural Juices
The foundation of juice quality is Our juices are gently pasteurized
freshness, and nothing is fresher for food safety, assuring that all the
than Sysco Natural juices. Our natural flavors remain.
juices contain no preservatives, Think outside the box and use
concentrates, or additives resulting juices for more than just drinks. Our
in beverages that are 100% all fresh-squeezed juices can be used
natural and taste like it too. All of in appetizers, entrées, desserts and
our natural juices have a 40 day more. Sysco can work with you to
shelf life in the refrigerator, and create a beverage program that
can be kept frozen for up to utilizes the supreme quality of our
18 months! fresh juices and maximizes your yield.
The Squeeze: Citrus Yield Comparison
Sysco Natural
Number required Number required
Fluid oz.
Fruit to yield to yield
per fruit
12 fluid oz. 128 fluid oz. (1 gal)
Lemon 1.54 8.8 84.1
Lime 1.42 9.4 90.1
Orange 2.77 4.3 46.1
33Using Citrus
Citrus fruits are characterized by their aromatic smell and tangy flavor. With few
calories and minimal sodium, citrus fruits – lemons and limes, in particular – are
great salt alternatives for those monitoring their sodium intake.
> increase your citrus yield
Fresh, sweet, ripe citrus fruits are great by themselves but have many other
unique uses in the kitchen. Take advantage of every part of your citrus fruits from
the juice to the peel and increase your yield with these ideas:
> In-house vinaigrettes > Preserving color in dishes > Juice for marinades
> Dry peelings as a spice > Salt substitute
Taste Use In/With Storage
Keep at room temperature
Grapefruit Sweet/tart, slightly bitter finish Breakfast platters, juice
up to 6 days
Lemon Tart Fish, dressings, marinades Refrigerate up to 10 days
Lime Tart and acidic Fish, chicken, fruit Refrigerate up to 10 days
Orange
Blood Sweet, less acidic than others Marmalades, eating out Refrigerate up to 1 week
of hand, juicing
Navel Sweet Refrigerate up to 2 weeks
Valencia Sweet and juicy Refrigerate or keep at room
temperature up to 2 weeks
Featuring Fruit
From fruit favorites like strawberries and oranges Here’s a quick look at some of our unique,
to tropical starfruit and persimmons. Sysco has you behind-the-scenes quality assurance processes:
covered, supplying only the freshest fruit. Our Sysco
> Measuring sugar content (“brix levels”) prior
Quality Assurance Team monitors supplier harvest
to harvest for perfectly sweet pineapples
and packing crews on a daily basissis to ensure that our
mandates – and your expectations ns – > Strict sizing and defect tolerance
are consistently met. specifications
catio to ensure consistency and
facilitate effective portion control
34Fresh Finds
Our global network of farms allows us to provide an
unmatched selection of fruit offerings. Below are just a
handful of available fruits for your food service menus.
strawberries – With more than 600 wild and cultivated
varieties, these brilliant red jewels are the world’s most
popular berry. Our strawberries are larger, more uniform
in size and have less green tips or white shoulders than
the industry standard.
melons – Melons are a great addition to any food
service menu, whether as a breakfast side dish or
featured in fresh appetizers. Sysco carries an entire
line of melons, including cantaloupe, honeydew
and watermelon.
cranberries – Cranberries can range in color from
light to dark ruby red. Sysco fresh cranberries require
little advance preparation. Simply rinse and remove
any stems.
pineapples – Sysco pineapples are tested for the
perfect sweetness and always taste in season. They are
le whole, chunked, crushed, sliced and m
available more.
> See Appendix 35 for read
more
additional information. 35All fresh ready to eat organic &
conventional produce
All Berries Lucretiaberry All Cauliflower Cilantro Jalapenos
Appleberry Marionberry Coriander
Cheroke Mulberry All Cabbage Dill All Spinach
Dirksen thornless Nectaberry Green Fennel Baby
Navajo Olallieberry Napa Lemon grass
Oregon evergreen Phenomenalberry Red Lemon thyme All Sprouts
Bilberry Rangerberry Cole slaw Marjoram Beans
Bingleberry Raspberry Mint Radish
Black satin berry Ravenberry All Grapes Mustard Wheat grass
Blackberry Red currants Oregano
Blackcurrant Rhubarb All Green Onions Parsley All Lettuce & Salad
Blueberry Rossberry Chives Rosemary Arugula
Boysenberry Sea buckthorn Leek Sage Bok choy
Chesterberry Strawberries Spearmint Collard, greens
Coryberry Youngberry All Fresh Beans Thyme Endive
Cranberries Green, beans Upland cress Frisee
Currant All Broccoli Peas Kale
Darrowberry Asparation Peas, snows All Peppers Baby
Dates Sprouts Peas, sugar snap Ancho mulato Baby leaf
Dates, mejdol Crowns Bell peppers Baby mix salad
Dewberry Florettes All Melons Chili, green Boston
Elderberry Medley Athena Chili, habanero Butter
Golden berries Rabe Cantaloupe Cubanero peppers Green leaf
Gooseberry Rapinni Golden Mixed peppers Head
Carambola Romanesco Honeydew Maccabi Head clean & cored
Himalayanberry Seedling Mix Poblano Head wrap
Huckleberry Shank Watermelon Serrano Hydroponic
Hullberry Slaw Hot Iceberg
Jujube Spears All Fresh Herbs & Spices Pasilla Leaf & cascade
Lavacaberry Wokly Anise Sweet Mix
Loganberry Broccoliflower Basil Piquillo Mix baby
Lowberry Broccolini Chicory Mini Mix spring
14A
appendixAll fresh ready to eat organic & conventional produce continued
Lettuce & Salad cont. All Tomatoes Tov All Mushrooms All Chard
Red leaf Bola Beef Button Red
Romaine Cherry Grape Cello Swiss
Salad blends Cluster Green Crimini
Salad mix gourmet Diced Exotic All Micro Greens
Shredded Grape All Cucumbers Portabellini Greens, mustard
Specialty Holland Shitake Greens, turnip
Whole leaf Roma All Fresh and Wet Salads
Wrapped Round Bagged salads All Celery
Saladette Vegetable trays Hearts
Splendid Cole slaw
2 4B
appendixSysco Fresh Refrigerated
Prepared Salads
Our processed refrigerated product group is Increased Profitability
supported by the same food safety diligence • Save time
and Sysco QA oversight as our other produce • Save labor costs
categories. These products deliver year-round • Reduce waste
consistency in flavor and presentation. Be it • Always available
the potatoes in our packaged Sysco brand • Decrease smallwares replacement cost
mashed potatoes, pineapple in our premium • Enhance customer experience
fruit salads, or cabbage in our coleslaw,
Mother Nature’s influence never affects the
quality of our fresh produce.
Our wide variety of fresh refrigerated
prepared salads includes potato salads,
coleslaw, elbow macaroni and pasta salads,
dessert salads, protein salads and more. Here
are some ways we differ from the norm:
Superior Quality
• Farm-fresh ingredients
• Made to order batches
• Hot fill process
• Superior texture
• Homemade taste
• Never soggy like frozen
• Never gritty like reconstituted
• No imperfections like scratch
• Variety of choices
• Convenient pack size in safety sealed
plastic containers
appendix 13Lettuce Specifications Standards
Industry Lettuce Standard: of romaine lettuce, as per the USDA standards.
“Good Delivery Standards” lettuce is sold by count. Sample will be free of any extraneous material,
Typically 24 heads in a box with USDA condition which might cause harm, such as metal, glass,
defects totaling 15%. This total consists of no more plastic, and wood. Finished product will be free
than 5% serious damage. No weight requirement. of serious damage, decay, or rot, in the area
exceeding 1/2” x 1” or equivalent total. Each
Sysco Lettuce Standards: individual box will possess no more than one
Sysco Natural Palletized Iceberg Lettuce (1) occurrence of such a defect. Fringe burn
24 heads per case. Finished product will exhibit shall not exceed 1/8” from the leaf margin. No
medium to light green color, typical of mature wild lettuce shall be packed. Product will be
Iceberg lettuce. Lack of at least light green color completely free of worms and their injury. Specific
is unacceptable. Sample will be free of any pest standards. Wilt exhibiting bent or limp mid
extraneous material, which might cause harm, ribs of lettuce leaves when palmed upright shall
such as metal, glass, plastic, and wood. Finished not be accepted at a frequency greater than two
product will be free of serious damage decay, or per case. Yellow perimeter leaves shall not be
rot, in the area exceeding 1/2” x 1” or equivalent tolerated at a frequency greater than two per case.
total. Each individual box will possess no more Sysco Natural Green Leaf Lettuce
than one (1) occurrence of such a defect. Weight 24 heads per case. 18-24lbs. Finished product will
Range Winter: 42-49lbs. Weight Range Summer: exhibit a light green to dark green, graduating
43-49lbs. These weights are established to assure to a bright, and light/dark full color at the tips.
exceptional yield and flavor. The reason we place Sample will be free of any extraneous material,
maximums on weight is due to the fact that which might cause harm, such as metal, glass,
heavy weight is typically over mature lettuce with plastic, and wood. Finished product will be free
degradation to not only the flavor profile but also of serious damage, decay, mildew, or rot, in the
a decline in product durability, which potentially area exceeding 1/2” x 1” or equivalent total. Each
can impact your shrink. Wrapper leaves, which individual box will possess no more than one (1)
are present for the sole purpose of protecting the occurrence of such a defect. Fringe burn will not
head’s leaves from injury during transit, are limited exceed 1/8” from edge of leaf. Product will be
to 1-3 leaves. Competitive packs often will have completely free of worms and their injury. Specific
an excessive amount of wrapper leaves increasing pest standards. Wilt exhibiting bent or limp mid
prep time and decreasing yield. ribs of lettuce leaves when palmed upright shall
Sysco Natural Romaine Lettuce not be accepted at a frequency greater than two
24 heads per case. 32lbs post-cooling including heads per case. Yellow perimeter wrapper leaves
packaging (32 minimum during winter, 33 shall not be accepted at a frequency greater than
minimum during summer). Finished product will two heads per case.
exhibit a bright green to dark green color typical
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