Fresh or minimally processed vegetables in foodservices: what aspects should be considered when purchasing them?

• Autor(a) principal: Carvalho DEGIOVANNI, Gabriel
• Data de Publicação: 2023
• Outros Autores: Cremonezi JAPUR, Camila, Michelin SANCHES, Ana Paula Lara, Peinado de Sampaio MATTOS, Cecília Helena, dos Santos MARTINS, Luzania, Vilela dos REIS, Cecília, Neves Campanelli Marçal VIEIRA, Marta
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9418
• topic: Food supply; Food services; Quality management; Greens; Abastecimento de alimentos; Alimentação coletiva; Gestão de qualidade; Hortal

ObjectiveThe objective of the present study was to assess the losses that occur when fresh vegetables are processed, to compare the cost of purchasing fresh and minimally processed vegetables, and to discuss the advantages and disadvantages of using minimally processed food items. MethodsCorrection factors for seven food items were calculated by determining their gross and net weights in triplicate with a digital scale. Mean, standard deviation and variation coefficient were calculated. The costs of gross weight considering the correction for net yield were compared with the costs of minimally processed vegetables supplied by the manufacturer during two different periods. ResultsThe costs of minimally processed zucchini, carrot, chayote and arracacha were 8.6%, 14.1%, 4.6% and 13.5% lower than their respective fresh counterparts at time 1, a fact that did not repeat itself at time 2, when these vegetables were less expensive when bought fresh. ConclusionIn conclusion, numerous factors associated or not with the food directly influence the magnitude of the losses that occur during processing. The working methods and final objectives of each foodservice should define which product is more advantageoussince costs vary and production can be affected by seasonality and the supply and demand of the food item, with repercussions on the quality management of the foodservice.