Produce Processing

May/June 2021

Issue link: https://digital.freshcut.com/i/1372675

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BEST PRACTICES FOR FRESH-CUT, FROZEN AND PROCESSED FRUITS AND VEGETABLES // MAY/JUNE 2021 FROM RAW TO READY PRODUCE PROCESSING P.O. BOX 128 SPARTA, MI 49345 ELECTRONIC SERVICE REQUESTED PANDEMIC BOOSTS DESIRE FOR PRODUCE WITH LONGER SHELF LIFE ALSO INSIDE: U.S. POTATO CHIP INDUSTRY EYES PEF IMMUNITY-BOOSTING FOODS Frozen trending up Frozen trending up

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