Commodity: Brussels Sprouts
Sales of Brussels sprouts grew another 13% in 2018, with sales crossing the $300 million mark. Renewed interest in the health benefits of the tiny cabbage, along with new cooking methods, are fueling the vegetable’s popularity. Cash in on these trends to let Brussels sprouts add to your bottom line.
- Brussels sprouts have gained a lot of attention for their high nutrient content and are considered a “superfood.” Brussels sprouts contain several phytonutrients that have been shown to fight cancer. Those with high blood pressure can eat brussels sprouts to enhance their diets because brussels sprouts are low in sodium. Consumers can also get their vitamin C from brussels sprouts as they are high in this essential vitamin.
- The U.S. Food and Drug Administration has approved the following nutrient content descriptors for brussels sprouts: low-fat, saturated fat-free, very low sodium, cholesterol-free, low in calories, a good source of fiber, high in vitamin C and a good source of folate.
- Brussels sprouts are perfect for cross-merchandising. Try pairing brussels sprouts with soup-making supplies, parmesan cheese, other cooking vegetables and olive oil.
- Brussels sprouts are available year-round so create a promotion schedule that plays to that strength.
- Fall: Brussels sprouts can add flavor and nutrition to soup so include them in soup vegetable displays as the weather turns cooler. Sauteed or roasted brussels sprouts also make a hearty side dish on a cool fall day.
- Winter: Promote brussels sprouts as a unique alternative to green beans for holiday meal side dishes. Use them in post-New Year’s displays to attract the health-conscious consumer.
- Spring: Promote brussels sprouts as a great side dish for the spring holiday meals, including Mother’s Day and Easter.
- Summer: Brussels sprouts can be brushed with olive oil and grilled, so give them a push during the warm weather months as a great side dish for steak or chicken that can all be cooked on the grill.
- Display brussels sprouts on refrigerated surfaces to keep them cool. When brussels sprouts get warm, their leaves start to yellow.
- Display brussels sprouts with other cooking vegetables. Go for a striking color contrast by placing them next to cauliflower or summer squash.
- Many consumers may only think of boiled or steamed brussels sprouts. Offer samples of sautéed or roasted ones to show your consumers a new flavor.
- On-the-stalk brussels sprouts add an appealing vertical element to your display. If brussels sprouts sell well in your store, consider adding the on-the-stalk variety.
- Offer consumers plenty of information about how to prepare brussels sprouts.
- Serve brussels sprouts sautéed or roasted to offer a nutritious, tasty side dish.
- Include brussels sprouts in soups and stews to add a new texture and flavor as well as plenty of nutrition.
- Chop brussels sprouts and add them to a salad or salad bar for a unique flavor.
In The Backroom
25-lb. cartons, loose 10-lb. flats and cartons, 16 12-oz. cello bags 8-lb. cartons, 12 10-oz. cups 6, 8 or 12 1-lb. clamshells 12 1-lb. mesh bags RPC 6411, 6419, 6420 Stalks 8 1-lb. clamshells 24 1-lb. vexar bags
U.S. No. 1 U.S. No. 2
Temperature: 32 F, 0 C Relative humidity: 95-100% Mist: yes Typical shelf life: 3 to 5 weeks Ethylene-sensitive. Do not store or transport with commodities that produce ethylene. Somewhat sensitive to freezing injury.
- 17% of consumers said they purchased Brussels sprouts in the past year.
- The likelihood of a Brussels sprout purchase increases with income, with those earning more than $100,000 per year two-and-a-half times more likely to purchase than those making less than $25,000.
- Older consumers 59+ and families without kids are more likely to purchase Brussels sprouts than younger shoppers.
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