Leafy greens and berries last a few days to a week, while root vegetables and apples can be stored for several weeks to months. Citrus fruits typically last a few weeks.

Common pests include aphids, beetles, and fruit flies, while diseases like blight, mildew, and rot can affect produce. Effective management includes crop rotation and proper sanitation.

Assess quality and freshness by looking for vibrant colors, firm textures, and pleasant aromas. Avoid items with wilting, shriveling, bruising, or off smells.

There is a growing demand for organic, locally-sourced, and sustainably-grown produce. Consumers are also interested in health benefits and convenience products like pre-cut fruits and vegetables.

In-season produce is more abundant, fresher, and less expensive, while off-season produce is often pricier and may come from distant regions. Seasonal fluctuations impact supply chains.

Important certifications include USDA Organic and EU Organic, which verify adherence to organic farming practices without synthetic pesticides, fertilizers, and GMOs.

Use padded containers, proper ventilation, and temperature control to prevent bruising and spoilage. Handle produce gently and use refrigerated transport for perishable items.

Regulations include phytosanitary certificates, compliance with international standards, and proper documentation. Different countries have specific requirements for pesticide residues, packaging, and labeling.

Understand market trends and production costs, build strong relationships, and communicate transparently. Negotiate fair terms considering volume, quality, and delivery schedules.

Essential equipment includes refrigeration units, storage racks, grading and sorting machines, packaging materials, and transport vehicles. Efficient logistics and inventory management systems are crucial.

Implement first-in, first-out (FIFO) practices, monitor storage conditions, and conduct regular inventory checks. Forecast demand accurately and donate surplus produce to reduce waste.

Use breathable materials for items needing air circulation and sturdy containers for delicate produce. Ensure proper cushioning, moisture-resistant packaging, and clear labeling for traceability.

Implement good agricultural practices (GAPs), maintain sanitation, and adhere to food safety regulations. Use traceability systems and regularly monitor for contaminants and spoilage.

Local sourcing offers fresher produce, reduced transportation costs, and supports local economies. Importing provides access to a wider variety of fruits and vegetables, especially out-of-season items.