Improved Methods of Trimming Produce in Retail Food Stores (Classic Reprint)

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Excerpt from Improved Methods of Trimming Produce in Retail Food StoresIn 1956, the estimated total labor cost for marketing fam foods was 3 billion dollars. Losses due to deterioration and spoilage of vegetables me in marketing channels have been estimated at well over 200 million dol °s a year. When adopted, the trimming procedures and methods described in 5 report will materially help to reduce the cost of labor and Spoilage and htein the salability of these foods at the retail store level.Handling costs and spoilage losses are high for many food products, and movements in handling practices offer possibilities for substantial savings.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.