Commodity: Clementines / Mandarins / Tangerines

Contents:

PLUs:

  • 3029

    satsuma

  • 3144

    fall glo

  • 4383

    minneola

  • 4386

    temple, small

  • 4387

    temple, large

  • 4456

    tangelo

  • 4055

    tangerines

  • 4450

    clementines

  • 4451

    dancy

  • 4452

    fairchild

  • 4453

    honey/murcott

  • 4455

    mandarin/royal

Clementines/Mandarins/Tangerines

Commodity Overview

Clementine and tangerines continue to make inroads in sales, making up more than $1.6 billion in nationwide sales. Cash in on this tiny citrus item to add big bucks to your bottom line.

Facts

  • Clementines and tangerines have a host of health benefits beyond the obvious vitamin C content. Vitamin C is an immune-system booster and a cancer-fighting antioxidant. Citrus also contains nutrients that can help fight cancer as well as promote healthy skin and protect the brain against age-related mental decline. Tangerines contain a nutrient that has been shown to help fight weight gain. Studies have shown that eating certain citrus can help lower your stroke risk.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for tangerines: non-fat, saturated fat free, very low sodium, cholesterol-free, a good source of fiber (must state that tangerines contain 12 percent dietary fiber per 140g tangerine) and high in vitamin C.

Sales Strategies

  • Clementines and tangerines are typically eaten as a snack, but they can be cross-merchandised with back-to-school items, juicing equipment and bagged salads.
  • Clementines and tangerines are available year-round, so take advantage of that availability to keep them in front of consumers all year.
  • Fall: Promote clementines and tangerines heavily during the back-to-school season as they are the perfect size for lunch boxes.
  • Winter: Include clementines and tangerines in winter holiday promotions as part of fruit baskets and as a great snack to counter some of those holiday calories.
  • Spring: Promote clementines and tangerines as a sweet addition to springtime salads.
  • Summer: Market clementines and tangerines as the perfect summertime snack for on-the-go families. They won’t melt or spoil in the heat, and they are easily transportable.

Dynamic Displays

  • Offer clementines and tangerines in 5-pound boxes or mesh bags to make it easy for consumers to buy a week’s supply all at once. The packaged citrus makes for a neater display and helps you to avoid having produce rolling in the aisles.
  • Include clementines and tangerines in larger citrus displays to draw attention to the entire category.
  • Create endcap or stand-alone displays of clementines and tangerines during peak buying times for the fruit like during back-to-school and the winter holidays.
  • Take advantage of the year-round availability of clementines and tangerines to create large displays during the winter months when other fruits may not be as plentiful.

Food Service

  • Tangerines make a great addition to salads. Consider including them on salad bars. They can also be used in stir-fry and baked dishes.
  • Tangerine flowers are a beautiful plate garnish.
  • While most people consider clementines a snack, you can use them in puddings, custards and tarts.
  • Use citrus juice as a tenderizer for meat. The meat gets tender, and you get a unique flavor.
  • Offer citrus as part of a healthy breakfast bar.

In The Backroom

Shipping

clementines
• 2.3-kilogram/
    5-pound containers
• 15 2-pound mesh bags 
• 10 3-pound mesh bags 

tangerines
• 43-lb. 4⁄5-bushel cartons/crates
• 40-lb. 4⁄5-bushel cartons
• 25-lb. cartons (Arizona, California)
• 21-lb. cartons

Grades

Florida
• U.S. Fancy
• Fancy No. 1
• U.S. No. 1
• U.S. No. 2
• U.S. No. 2 russet

Fruit grown elsewhere in the U.S.
• U.S. Fancy
• U.S. No. 1
• U.S. No. 1 bronze
• U.S. No. 2
• U.S. No. 2 russet
• U.S. No. 3

Handling

• Temperature: 45 to 48°F, 7 to 9°C
• Relative humidity: 90-95%
• Mist: no
• Typical shelf life: 14 to 28 days
• Odor producer. Specialty citrus produces odors that will be 
absorbed by meat, eggs and dairy products.

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