A
Fresh
Look At
Sysco produce
Asparagus Zucchini to
Sysco Brand Produce Delivers Peace Of Mind As a leading supplier of fresh produce in North America, Sysco takes food quality, safety and security very seriously. Sysco’s dedicated Quality Assurance Team is comprised of five representatives in Salinas, California, and one in Pompano Beach, Florida, with an additional nineteen regional field specialists across the country. Together, this team has developed a verification process to ensure the safety and integrity of Sysco brand products from field to fork. Sysco’s Quality Assurance Team believes “we can’t expect if we don’t inspect”. To that end, procedures have been established for on-site inspections of field, processing and cooling facilities, ensuring compliance with Sysco’s stringent quality specifications. Additionally, Q.A. performs verification of annual independent audit results of food safety and security programs for all produce supplier partners.
www.Syscohamptonroads.com
See your Sysco Marketing Associate for a complete list of produce items that are available through Sysco
Handling Storage
Ethylene
Gas
&
Handling Fresh Produce Proper handling of all fruits and vegetables from the moment a shipment arrives is key to ensuring quality offerings for your customers. Rough or excessive handling can damage even the heartiest fruits and vegetables. When moving shipping containers, do not drop them on the floor. Try to keep all handling to a minimum. Even a minor bruise on a produce item can trigger spoiling, and soon its fresh flavor and eye appeal is lost.
Temperature fluctuates from front to back of the cooler due to the location of the cooling unit and frequency of the door being opened. Divide the cooler into three areas and store as noted below.
FRONT
BACK
MIDDLE
Storing Fresh Produce Once a shipment of fresh produce is received and inspected to your satisfaction, it should be stored immediately. Remember, fresh fruits and vegetables are living, breathing organisms and should not be left out for long periods of time. Exposure to extreme heat may dry out and damage produce, while exposure to extreme cold may actually freeze items or alter their ripening process. Therefore, to ensure quality fruits and vegetables for your customers, it is vital to get each item into its ideal storage environment as soon as possible after receipt.
FRONT Apples Avacados Cabbage Cantaloupes Cucumbers Eggplant Garlic Green Beans Honeydews Lemons Limes
Melons] Oranges Papayas Pears Peppers Pineapples Plums Rhubarb Squash Zucchini
MIDDLE
Alfalfa Sprouts* Beets Coconuts Grapes Green Onions Herbs Parsley Peas Turnips Watercress
BACK
Apricots Apples Artichokes Asparagus Bean Sprouts* Berries Broccoli Cabbage Cauliflower Celery Cherries Carrots Corn
*Store as far away from light as possible, usually on a lower shelf.
OUTSIDE COOLER STORAGE Bananas Onions Potatoes Tomatoes
www.Syscohamptonroads.com
Fresh-Cut Salads Greens Head Lettuce Herbs Kale Kiwifruit Mushrooms* Leaf Lettuce Parsnips Radishes Ripe Nectarines Ripe Peaches Spinach
Ethylene Sensitivity Chart Produce
Ethylene Production
Sensitive To Ethylene
Apples _____________________ VH______________ Apricots_____________________ H_______________ Asparagus__________________ VL______________ Avocados____________________ H_______________ Bananas____________________M_______________ Beans/Snap/Green___________ L_______________ Broccoli____________________ VL______________ Brussels Sprouts____________ VL______________ Cabbage___________________ VL______________ Cantaloupe__________________ H_______________ Cauliflower_________________ VL______________ Cucumbers__________________ L_______________ Endive/Escarole_____________ VL______________ Grapefruit__________________ VL______________ Greens, Leafy_______________ VL______________ Honeydew___________________M_______________ Kiwifruit_____________________ L_______________ Lemons____________________ VL______________ Lettuce/Iceberg_____________ VL______________ Limes______________________ VL______________ Mangoes____________________M_______________ Mushrooms________________ VL______________ Nectarines__________________ H_______________ Oranges____________________ VL______________ Papayas_____________________ H_______________ Peaches_____________________ H_______________ Pears_______________________H_______________ Peas_______________________ VL______________ Plums/Prunes________________M_______________ Spinach____________________ VL______________ Tomatoes_________________ VL-M_____________
H H M H H M H H H M H H M M H H H M H M H M H M H H H M H H H
Ethylene is one of the most active plant hormones known. Often called “ripening gas”, this chemical is produced naturally by ripening fruits and can be artificially introduced into the atmosphere to speed ripening. It is often used, for example, to ripen bananas and tomatoes. By placing peaches in a closed bag, you’re taking advantage of the fruit’s natural ethylene to speed softening. While ethylene is great for ripening some fruits, the gas can cause premature decay among other fruits and vegetables that are sensitive to it. To avoid deterioration of sensitive commodities, you should avoid holding them in the same storage room or refrigerator compartment with products that emit a great deal of gas. Diseased or injured fruits generate substantially increased levels of ethylene, so remove injured produce right away. If you have only one cooler, keep lids on storage boxes, store sensitive commodities as far away as possible from gas producers, and rotate product properly. If your inventory turns quickly, ethylene should not present problems.
VL= Very Low L=Low M=Moderate H=High VH=Very High
See your Sysco Marketing Associate for a complete list of produce items that are available through Sysco.
Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Lemons Lettuce (head) Limes Mandarins Melons (ripe) Mushrooms
Jan Feb
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Oranges (Florida) Oranges (California)
Jan Feb Mar
Rutabagas
Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Feb Mar Apr May
Apr May Jun Jul Aug Sep Oct Nov
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Romaine
Rhubarb
Raspberries
Radishes
Jun Jul Aug Sep
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Pineapples Plums
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Peppers
Sep Oct Nov Dec
Jan Feb
Pears
Jul Aug
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Onions (green)
Peaches
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Okra
Sep Oct Nov Dec
Oct Nov Dec
Nuts
May Jun Jul Aug
Jan Feb Mar
Leeks
Nectarines (ripe)
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Kiwifruit
Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jun Jul Aug Sep Oct
Peak Season
Apr May Jun Jul Aug Sep Oct Nov
Mar Apr May Jun Jul Aug Sep Oct Nov
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Greens (Collard, Kale)
Grapes
Storage Temp.
Escarole
Endive
Eggplant
Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Cucumbers Dates
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jul Aug Sep
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Cranberries
Corn
Coconuts
Jun Jul Aug
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Celery Cherries
Jan Feb Mar Apr
Cauliflower
Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Carrots
30 31 32º 33º 34 º 35º 36 37 38 39 40 º 41º 42º 43º 44º 45º 46º 47 º 48º 49 º 50º
Jan Feb Mar Apr May Jun
Cabbage
Oct Nov Dec
Oct Nov Dec
Apr May Jun Jul Aug Sep Oct Nov
Jan Feb
Brussels Sprouts Cantaloupe
Jan Feb Mar Apr May
May Jun Jul Aug Sep
Blueberries Broccoli
May Jun Jul Aug Sep
Mar Apr May Jun Jul Aug Sep Oct
Blackberries
Beets
Apr May Jun Jul Aug Sep
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Arugula Beans (snap)
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Avocados (ripe)
Mar Apr May
Asparagus
Jun Jul Aug
Oct Nov Dec
Peak Season Mar Apr May
30 31 32º 33º 34º 35º 36 37 38 39 40º 41º 42º 43º 44º 45º 46º 47º 48º 49º 50º
Artichokes
Apricots
Apples
Storage Temp.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Oct Nov Dec Jan
Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Apr May Jun
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
May Jun Jul Aug Sep
Oct Nov Dec Jan Feb Mar Apr
Jun Jul Aug Sep
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Fruit Vegetable Or
The answer depends on who you ask. While every self-respecting botanist will tell you that the tomato - which is fleshy, originates from a flower and carries seeds - is a fruit, the legal system begs to differ. Faced with the challenge of classifying the tomato as either fruit or vegetable in a dispute over import taxes, the 1893 Supreme Court ruled that the tomato, more likely to appear in salads than desserts, was a vegetable. That ruling still stands today.
HAND-PACKED TOMATOES 1391325 1008648 7837453 1763432 1763440 1763457 8825192 2203024 5304120 1292275 6877567
1/10 LB 1/40 CT 1/10LB 1/25 LB 1/25 LB 1/25 LB 10/10.5OZ 12/1 PT 1/15LB 1/25 LB 1/25 LB
SYS IMP SYS IMP PACKER SYS IMP SYS IMP SYS IMP PACKER SYS IMP PACKER PACKER PACKER
TOMATO 1 LAYER 6X6 TOMATO 2 LAYER FRESH 4X5 TOMATO ASSORTED HEIRLOOM FRH TOMATO BULK 5X6 FRESH TOMATO BULK 6X6 FRESH TOMATO BULK 6X7 FRESH TOMATO CHERRY MIX HEIRLOOM TOMATO CHERRY FRESH TOMATO FRESH VINTAGE RIPE TOMATO ROMA FRESH TOMATO VINE RIPE LOCAL FRSH
**Texas & Florida
Sysco Imperial russet potatoes are grown in the volcanic soil of Idaho, where the climate consists of warm days and cool nights. Coupled with the highest quality seeds and fresh mountain water, these ideal conditions ensure maximum size and quality. Averaging 21% solids content, Idaho® russet potatoes have a fluffy texture, full, firm appearance, and real potato flavor. Sysco IMPERIAL
IDAHO® POTATOES 1008499 1008432 1008507 1008465
1/50 ct. 1/60 ct. 1/70 ct. 1/90 ct.
1008473 1/100 ct. 1008481 1/120 ct. 3983194 50#/6 OZ 3982972 50#/10 OZ
All Sysco Imperial jumbo onions are sorted for size to ensure consistency in the finished presentation. They are packed in a stapleless carton, providing ease of movement through-out the distribution chain, while adding a barrier to further protect the onions from damage. Sysco IMPERIAL
Sysco IMPERIAL
JUMBO RED ONIONS
JUMBO YELLOW ONIONS
1094663 1/25 lb.
1094721 1/50 lb.
*Arizona & California
Tomatoes
Sweet Potatoes
Squash*** (winter)
Potatoes
Pineapple (un-ripened)
Pears (un-ripened)
Peaches (un-ripened)
Papayas (ripe)
Onions
Melons (un-ripened)
Mangoes (un-ripened)
Grapefruit**
Grapefruit*
Garlic
Bananas (to ripen)
***Acorn, Butternut, Hubbard, Spaghetti & Turban
Sysco brand tomatoes are harvested by hand. They are then delivered to the repacking facility, and, if necessary, ripened to complete maturity. Once ready for packing, the tomatoes are sorted for size and quality and then carefully graded using a high-intensity optic sorter. To avoid bruising, the tomatoes are hand-packed in special boxes.
Avocados (un-ripened)
Peak Season 50º 51º 52º 53º 54º 55º 56º 57º 58º 59º 60º 61º 62º 63º 64º 65º 66º 67º 68º 69º 70º
Storage Temp.
*Crookneck, Scallop, Straightneck, Zucchini
Watermelon
Turnips
Strawberries
Squash* (summer)
50º-70º Storage Temperature Chart
Jun Jul Aug Sep Apr May
Mar Apr May Jun Jul Aug Sep Oct
Apr May Jun Jul Aug Sep
Aug Sep Oct Nov Dec
Sprouts
Storage Temp.
30 31 32º 33º 34 º 35 º 36 37 38 39 40 º 41º 42 º 43 º 44 º 45 º 46 º 47 º 48 º 49 º 50º
Jan Feb
Peak Season
Tomato
See your Sysco Marketing Associate for a complete list of produce items that are available through Sysco.
Natures Treasure...
Hidden
Popular
Mushroom
Varieties
Mushrooms From pre-sliced to packs of mixed specialty varieties, mushrooms come in a wide array of labor-saving forms that help operators control costs. At the same time, mushrooms’ naturally exotic image helps drive interest and sales.
Mushrooms’ incredible versatility makes them a welcome element in appetizers, entrees, soups and more. A quick sauté or a slow simmer draws out mushrooms’ complex flavor and smooth, toothsome texture, melding them with the aroma and essence of companion ingredients, and bringing definition and substance to any dish. Fresh mushroom producers use state-of-the-art growing methods and handling practices to ensure high quality. A few simple steps will help preserve your supplies.
White
Description
Flavor
Preparation
• For optimum shelf life, mushrooms should arrive between 34 - 38 degrees F. • Immediately refrigerate both bulk and pre-packaged mushrooms between 34 - 38 degrees F.
Crimini
Portabella
The most popular mushroom. In fact, they represent about 90 percent of mushrooms consumed in the United States.
Baby portabellas, similar in appearance to whites, but have a light tan to rich brown cap and a firmer texture
A larger relative of crimini. They have tan or brown caps and measure up to 6 inches in diameter
They have a fairly mild taste and blend well with almost anything. Their flavor intensifies when cooked.
They have a deeper, earthier flavor than whites.
They have a deep, meatlike texture and flavor.
They can be sautéed or cooked any way or enjoyed raw in salads.
Try them sliced and sautéed on pizza, in pasta, quesadillas or cheeseburgers.
Uses
• Optimum humidity: 85 - 90 percent — also helps maintain quality and shelf life.
Sauté, broil, microwave or cook almost any way.
Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes
They can be grilled, broiled or roasted and served as appetizers, entrees or side dishes Their hearty taste and texture makes them a flavorful vegetarian alternative – grill and serve them as “burgers” on toasted buns.
Oyster Can be gray, pale yellow or even blue, with a velvety texture.
Oysters have a very delicate flavor.
Sauté with butter and onions to bring out their flavor.
Try over linguine with sliced steak and red peppers, sprinkled with grated Parmesan cheese.
• Store in original containers. Do not store in non-porous plastic bags, as plastic accelerates mushroom deterioration. • Do not store near pungent items as mushrooms may absorb strong odors. • Do not stack heavy items on top of mushroom containers. • Do not wash before storage. • When ready to use, brush off any dirt with a damp cloth or soft brush. Rinse only briefly under running water and pat dry. Never soak them, as they absorb moisture. Trim the end of the stem before using.
Enoki Description
Flavor
Preparation Uses
Tiny, buttonshaped caps and long spindly stems.
They are mild tasting and crunchy.
Before using, trim roots at cluster base. Separate stems before serving. Try them raw in salads and sandwiches. Or use them as an ingredient in soups, such as a stock made with soy sauce and
Maitake Appear rippling and fanshaped, without caps. They are also called “Hen of the Woods” Maitake have a distinctive aroma and a rich, woodsy taste. Sauté lightly in butter or oil. For a richer taste in any recipe calling for mushrooms, use maitakes. They can be a main dish ingredient or used in side
Shiitake Tan to dark brown and have broad, umbrellashaped caps, wide open veils, tan gills, and curved stems that should be They are rich and woodsy when cooked.
Taste best when cooked
They add a meaty flavor and texture to stir-fry, pasta, soups, entrees and sides.
Fresh
Vegetables
With Added Value Sysco Natural and Sysco Imperial valueadded produce includes fully cleaned, fully washed produce of every description, with cooked and raw uses from breakfast to dinner. From mini broccoli florets to trimmed green beans and diced green bell peppers, Sysco’s convenient array of produce is appealing, delicious and highly cost-effective, reducing both labor costs and the number of unfortunate accidents that come from combining slippery vegetables and sharp knives.
Sysco value-added produce also helps to reduce waste through consistent sizing and grading, and through sophisticated packaging materials that provide a physical barrier even as they allow the oxygen and carbon dioxide exchange that’s critical to fresh appearance, texture and flavor. And Sysco’s stringent Quality Assurance Program verifies supplier compliance with food safety and security standards.
Combining excellent, enduring product quality with ease of preparation and long shelf life, Sysco value-added produce is a perfect solution to the competing challenges of consumer demand and those of the kitchen and cooler. It’s a fresh idea that stays that way!
SUPC
PACK/SIZE
BRAND
DESCRIPTION
Sysc o
Va lu e -A d d ed SUPC
P ro d u ce PACK/SIZE
BRAND
1908318 1/24 ct. DESCRIPTION
1810910 2/5 LB SYS IMP BEAN GREEN FDSVC TRIMMED FRSH
5903141 1/3 LB SYS IMP
2183465 4/3 LB PACKER BROCCOLI FLORET MINI CUT FRSH
2590719 1/10 LB PACKER MUSHROOM SLI FRESH MED 1/4”
MUSHROOM WILD BUNCH BLND SLI
1709989 4/5 LB PACKER CABBAGE GREEN CHOPPED FRSH
1817501 5/5 LB PACKER MUSHROOM SLI FRESH BLANCHED
6533465 4/5 LB PACKER CABBAGE GREEN 1/8” SHRED
2041879 1/10 LB PACKER MUSHROOM SLI FRESH THIN
8467755 4/5 LB PACKER CABBAGE SHRED FINE
6862593 2/5 LB SYS IMP ONION DICED 1/4”
7748908 4/5 LB SYS IMP CABBAGE CHOP SLAW 3/8” W/CAR
4465779 2/10 LB PACKER ONION RED WHL PLD
9996075 4/5 LB SYS IMP CABBAGE GREEN FINE SHRD W/BAGS
6513147 2/5 LB SYS IMP ONION YELLOW RING 1/4” W/CENTR
8227266 4/5 LB SYS IMP CABBAGE SHRED FINE CUT SLAW
1999358 1/20 LB PACKER ONION YELLOW WHL PLD
1124163 2/5 LB PACKER CARROT SHREDDED
9384702 2/5 LB
PACKER PEA SUGAR SNAP TRIMMED FRSH
6517767 1/5 LB SYS IMP CARROT STK ST 3/8”X4”
1008416 1/5 LB
SYS IMP PEPPER GRN DICED FRESH
1750041 2/3 LB SYS NAT CAULIFLOWER FLORET MINI CUT
4369302 2/10 LB SYS NAT POTATO SLICED FRSH 1/8”
6710198 1/5 LB SYS IMP CELERY DICED 3/8”
1675925 4/2.5 LB SYS NAT SPINACH CLIPPED FRESH
2652667 1/5 LB SYS IMP CELERY STICK HAND STACK
8561714 2/2.5 LB PACKER TOMATO DICED FRSH
6523880 1/5 LB SYS IMP LETTUCE SHRED 1/8”
6933147 2/5.5
1675529 4/5 LB SYS NAT LETTUCE SHREDDED 1/8 IN FRESH
0018317 4/5 LB SYS IMP VEGETABLE MIX MIRE POIX
PACKER TOMATO SLICED FRSH
8156291 2/5 LB PACKER MELON CANTALOUPE CHUNK FRSH
8205072 100/2 OZ PACKER APPLE FRESH SLI
8155848 2/5 LB PACKER MELON HONEYDEW CHUNK
2027498 50/2.7 OZSUNKIST PINEAPPLE SPEAR FRSH “BAG PAL”
6751150 1/3LB
8849796 50/4.7OZ SUNKIST ORANGE SLICES PLD WDG FRSH
PACKER MUSHROOM PORTABELLA SLI 1/2 IN
6304471 1/3 LB PACKER MUSHROOM SHIITAKE SLI FRSH
1875434 100/2 OZ SUNKIST GRAPE RED GIGGLES CLEANED PC
Salad
Mixes
Sysco NATURAL
LETTUCE SALAD MIX RED CABBAGE /ROMAINE/CARROTS 6664346 4/5 lb. Iceberg / Red Cabbage / Romaine Lettuce /Shredded Carrots Sysco NATURAL
LETTUCE SALAD MIX TOSSED FRESH 1675586 4/5 lb. Iceberg / Shredded Carrots / Red Cabbage
Sysco NATURAL
LETTUCE ROMAINE CHOPPED FRESH 2189819 6/2 LB
Sysco NATURAL
LETTUCE GREEN LEAF WSH & TRIM 7199706 2/5 LB
LETTUCE FRESH ARCADIAN HRVST 0520831 1/3 LB
Sysco NATURAL
LETTUCE ROMAINE WSH & TRIMMED 7199680
2/5 LB
12 Sysco NATURAL
LETTUCE SPRING MIX ORGANIC 2102622 2/1.5 lb. Organically grown seasonal salad greens in a wide variety of leaf shapes, colors and tastes. Sysco IMPERIAL
LETTUCE SALAD CALIFORNIA BLEND 9342171 4/5 lb. Iceberg / Romaine / Radicchio Sysco CLASSIC
LETTUCE SPRING MIX CONV PILLOW 3629433 1/3 lb. Hand picked seasonal salad with a minimum of 8 and up to 10 different varieties of leaf items. 100% useable product. Conventionally Grown.
Fresh
Herbs
Sysco fresh herbs are packed in clear plastic bags and shipped in protective boxes. Invigorate the flavor and aroma of your signature dishes with fresh herbs from Sysco.
Stocked Produce
Speciality
SUPC SUPC
PACK/SIZE
BRAND
DESCRIPTION
PACK/SIZE
BRAND
DESCRIPTION
4333845
1/4 LB
PACKER
ARUGULA BABY FRESH
6297594
48/1.5 OZ
CASASOL
AVOCADO HASS FRSH HALVES
1794882
1/1 LB
PACKER
BASIL FRESH
3629946
2/5 LB
SYS IMP
BEAN GREEN BLND WAX W/CAR FRSH
6230213
1/3 LB
PACKER
BASIL FRESH HERB
1810910
2/5 LB
SYS IMP
BEAN GREEN FDSVC TRIMMED FRSH
8013013
1/8 OZ
PACKER
BASIL FRESH
1706142
1/5 LB
PACKER
BEAN HARICOT VERT FRESH
1965383
1/8 OZ
PACKER
CHIVE FRESH
8647349
3/2LB
PACKER
BROCCOLINI FRESH
1008689
1/30 CT
PACKER
CILANTRO BUNCH FRESH
2219095
4/1 LB
SYS NAT
CILANTRO CLEAN WASH FRESH HERB
0426585
1/5 LB
PACKER
1974518
1/8 OZ
PACKER
CILANTRO FRESH
6545412
1/5LB
PACKER
CARROT BABY PLD 1” TOP
5408206
1/8 OZ
PACKER
DILL BABY FRSH HERB
7980071
1/25 LB
PACKER
CARROT FRESH TRI-COLORED
2351047
1/12 CT
PACKER
FENNEL ANISE FRESH
8310807
1/100CT
PACKER
FLOWER EDIBLE ORCHID
4403705
1/2 LB
PACKER
LEMON GRASS FRSH HERB
1008770
1/5 LB
PACKER
GINGER ROOT FRESH
1972793
1/8 OZ
PACKER
MINT FRESH
6564728
1/8 OZ
PACKER
GREEN MICRO
1974294
1/8 OZ
PACKER
OREGANO FRESH
9420530
4/2 LB
CASASOL
GUACAMOLE FRESH 100%
1908342
1/6 CT
SYS IMP
PARSLEY BUNCH FDSVC
1101146
1/5#
PACKER
JICAMA ROOT FRESH
2219111
4/1 LB
SYS NAT
PARSLEY CLN/WASH FRESH HERB
1505361
1/12 CT
PACKER
LETTUCE BIBB HYDRO FRESH
3880044
1/12 CT
SYS IMP
PARSLEY ITALIAN BUNCH FRSH
6142511
1/20CT
PACKER
LETTUCE ICEBERG BABY
0815167
1/8 OZ
PACKER
PARSLEY ITALIAN
4665790
1/48 CT
PACKER
LETTUCE ROMAINE PET HEARTS
1974302
1/8 OZ
PACKER
ROSEMARY FRESH
0525527
1/5#
PACKER
ONION FRESH CIPPOLINI PLD
1965391
1/8 OZ
PACKER
SAGE FRESH
2297265
1/20 LB
PACKER
PARSNIP FRESH
1974500
1/8 OZ
PACKER
TARRAGON FRESH
1008382
2/5 LB
SYS IMP
1972777
1/8 OZ
PACKER
THYME FRESH
1008788
1/10#
PACKER
PEPPER ANAHEIM FRESH
7655103
1/40 LB
PACKER
PLANTAIN FRESH
1388123
1/20 LB
PACKER
POTATO YELLOW FINGERLING FRESH
1675925
4/2.5 LB
SYS NAT
SPINACH CLIPPED FRESH
8151904
1/24 CT
PACKER
SUGAR CANE SWIZZLE STK
7994197
1/15 LB
PACKER
TOMATO FRESH RIPE GREEN HOUSE
1039296
1/25LB
PACKER
TURNIP FRESH
7373442
1/5 LB
PACKER
FIG DRIED
0032524
1/10 LB
PACKER
POTATO MIX MARBLE
9885104
1/20 LB
PACKER
POTATO MIX MINI RED/YEL/PURP
1858224
1/50 LB
PACKER
POTATO RED CREAMER FRESH
3891520
1/5 LB
SYS IMP
SALSA MANGO FRSH
6484018
1/5 LB
PACKER
SALSA FRESH
7642432
1/2.2LB
PACKER
SPICE WASABI PWDR
1627983
12/4 OZ
PACKER
SPROUT CLOVER
1222223
1/10 LB
PACKER
CORN BABY YELLOW
CARROT BABY TRI-COLOR FRSH
PEA SNOW TRIMMED FRSH
www.syscohamptonroads.com
John Vena Produce
John Vena Produce
Speciality
What We Do
Medjool Dates Passion Fruit Lychee
Watermelon Radish
John Vena, Inc. is a family owned and operated produce business located in the Philadelphia Regional Produce Market, a regional trade center for produce from all over the country and all over the world. Specializing in high end specialty produce, they provide everything from Asian Pears to Golden Gooseberries to Yucca. Hard to find baby vegetables, tropical fruits and a variety of dried items are all available from this resource through Sysco Hampton Roads. Your Marketing Associate will be glad to provide you with a weekly list of seasonally available items. With two days lead time, any of these exotic items can be delivered to your door with your regular Sysco order. Our mission is to offer the broadest selection possible of the highest quality items available. Check out some of the great items that are available:
StarFruit
Speciality
Persimmon Chayote Squash Pomegranate Gooseberriies
See your SYSCO Marketing Associate for a complete list of John Vena items that are available through SYSCO.
Tardive
Squash Blossoms
Castlefranco
Mixed Cauliflower
Black Garlic
Cactus Paddle
Mini Roses
Micro Arugula
Buzz Buttons
Micro Bulls Blood
Baby Corn
Micro Wasabi
Romanesco
Mix Artisan Lettuce
Kumquat
Mini Brussel Sprout Candy Stripe Beet
Fresh
Fruit
See your SYSCO Marketing Associate for a complete list of produce items that are available through SYSCO. www.syscohamptonroads.com