Tomatoes

RIPE

TOMATOES

JUICY PEAK TOMATOES

Tomatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.

FEATURES & BENEFITS

Ӽ Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color.

Ӽ Quality assurance teams monitor the growing areas for proper crop management.

Ӽ Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.

Ӽ Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

Ӽ Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

Ӽ Deliveries are efficiently consolodated to reduce expenses.

Ӽ Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel. GRADES

Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato).

Ӽ The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown.

Ӽ #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present. SIZE & PACKS

The onions are washed, trimmed, dried, and packed in clearcello. The following pack sizes are available:

Ӽ 4 count/2 lb.-- most common for foodservice (Peak-branded onions)

Ӽ 2 count /24 bunches

Ӽ 4 count /12 bunch

Ӽ 24/5.5 oz. bunch-- mostly used for retail FRESH TOMATOES

BRAND . . . . . . `PFG# . . . . . . . . DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PACK PEAK .... 878065 ...TOMATO 5X6 ..................... 1/25 LB PEAK .... 43411 ....TOMATO 5X6 FRSH ................ 1/10 LB PEAK .... 878064 ...TOMATO 6X6 ..................... 1/25 LB PEAK .... 878063 ...TOMATO 6X7 ..................... 1/25 LB PEAK .... 423245 ...TOMATO 6X7 - 1 LYR ............... 1/10 LB PEAK .... 423589 ...TOMATO CHRY .................... 12/1 PT PACKER . . 567076 ...TOMATO CHRY CKTL LOOSE.......... 1/10 LB PEAK .... 618468 ...TOMATO DICED 1/2”.................2/5 LB PEAK .... 880565 ...TOMATO DICED 3/8” TRAY ............2/5 LB PEAK .... 419221 ...TOMATO GRAPE 12 PINT ............ 12/1 PT PEAK .... 878056 ...TOMATO ROMA ................... 1/25 LB PEAK .... 452910 ...TOMATO SLCD 3/8 CUT ..............2/5 LB PACKER . . 858833 ...TOMATO TOMATILLO ............... 1/10 LB

HELPFUL HINTS

Ӽ Keep tomatoes fresher longer. Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot.

Ӽ Hasten ripening time. Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red. PACKAGING

Ӽ LAYER PACKS Most Rounds (and all Romas) are sold in 25lb bulk boxes. For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available. CARE & HANDLING

Ӽ 50-60° F. is an ideal temperature for storing tomatoes. If you deviate from this, it can result in a shorter shelf life or possible tomato damage. Ӽ Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot. Ӽ The warmest spot of a walk-in cooler is the highest Ӽ shelf near the door. Ӽ Ethylene producer