Fords Produce Company Inc Since 1946 | 1-800-821-FORD (3673)
Spotlight

Vegetable Temps

Vegetable Handling | Fruit Handling


33 – 36 Degrees – 90 – 90% Humidity

Alfalfa Sprouts
Anise (Fennel)
Artichoke
Arugula
Asparagus
Bean Sprouts
Beans, Fava
Beans, Lima
Beets
Belgium Endive
Bok Choy
Broccoli
Escarole
Fennel
Garlic
Green Onions
Greens, Collard
Greens, Mustard
Greens, Turnip
Herbs (Not Basil)
Horseradish
Jerusalem
Artichoke
Kale

Broccolini
Brussell Sprouts
Cabbage
Carrots
Cauliflower
Celeriac (Celery Root)
Celery
Chard
Corn
Daikon
Endive (Chicory)
Salsify
Kohlrabi
Leek
Lettuces
Mushrooms
Napa Cabbage
Parsley
Parsnip
Radicchio
Radish
Rhubarb
Rutabaga

 


40- 50 Degrees – 85 – 95% Humidity

Basil
Beans, Snap
Beans, Wax
Eggplant
Ocra
Pepper, Bell

Cactus Leaves
Chayote
Cucumbers
Pepper, Jalapeno
Potatoes, Baking
Potatoes, Round


55- 65 Degrees – 85 – 95% Humidity

Bitter Melon
Boniato
Calabaza
Onions, Yellow
Onions, White
Ginger
Potatoes, Sweet

Cassava (Yuca)
Onions, Pearl
Onions, Red
Jicama
Pumpkin
Taro

We look forward to serving you!