Commodity: Peppers, Bell

Contents:

PLUs:

  • 4679

    brown

  • 4680

    yellow

  • 4681

    green, small (medium size and smaller)

  • 4065

    green, large (large size and larger)

  • 4682

    orange

  • 4088

    red

  • 3119

    greenhouse, green, small

  • 3120

    greenhouse, green, large

  • 4688

    greenhouse, red

  • 4689

    greenhouse, yellow

  • 3121

    greenhouse, orange

Peppers, Bell

Commodity Overview

Bell peppers account for more than $1 billion in retail sales, making them an important piece of your produce mix. Introduce new serving ideas to your consumers to move more peppers out the door.

Facts

  • Peppers have been lauded for their cancer-fighting abilities, but they also have other health benefits. Peppers contain vitamin C, which can fight infection, boost the immune system and prevent cancer. Red peppers contain lycopene, which has been shown to be effective in lowering the risk of certain types of cancer. Many peppers contain vitamin A, which helps maintain healthy eyesight. Some peppers also contain vitamin B6, which is important for chemical reactions in the body.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for bell peppers: fat-free, saturated fat-free, sodium-free, cholesterol-free, low-calorie and high in vitamin C.

Sales Strategies

  • Peppers are a versatile vegetable that can be cross-promoted with many other items, including salad mixes, salad dressing, croutons, stir-fry vegetables and soup ingredients.
  • Bell peppers are available year-round and a staple item in many households. Promote them throughout the year.
  • Fall: Promote bell peppers as a mess-free, easily portable snack for back-to-school lunches.
  • Winter: Promote stuffed bell peppers as a hearty entrée for cold winter nights. Add sliced peppers to veggie trays for holiday parties.
  • Spring: Include peppers in springtime salad promotions.
  • Summer: Include bell peppers in summer grilling promotions as they can be grilled by themselves or as part of a vegetable medley.
  • Move peppers and dip by offering samples of pepper slices and ranch dip.

Dynamic Displays

  • Take advantage of the variety of colors available to create an attractive bell pepper display. Offer red, orange and yellow varieties in addition to the traditional green.
  • Peppers look sturdy, but they will crack and crush. Don’t stack more than two or three high.
  • Include bags or overwrapped traypacks of peppers. Include three or four peppers of different colors in the package to encourage consumers to try all types.
  • Include bags of mini bell peppers on your display.
  • Place peppers near other salad vegetables like lettuce, cucumbers or tomatoes.
  • Use colored peppers as a color break among other green salad vegetables.

Food Service

  • Include stuffed peppers on your menu as both an appetizer and an entrée.
  • Use sliced peppers as a topping for hamburgers and sandwiches.
  • Add diced peppers to salad bars and salads.
  • Include peppers in omelets and quiches.

In The Backroom

Shipping

Green 35-lb. 1¼ -bushel cartons 30-lb. cartons/crates (Mexico) 28-lb. bushel, 11⁄9-bushel cartons/crates 28-lb. 3.56 dekaliter cartons 25-lb. cartons 11-lb. flat cartons (Netherlands) RPC -- 6411, 6413, 6416, 6419, 6420, 6423, 6425 Colored 15-lb. cartons 25-lb. cartons

Grades

U.S. fancy U.S. No. 1 U.S. No. 2

Handling

Temperature: 45 to 50 F, 7.2 to 10 C Relative humidity: 85-90% Mist: lightly Typical shelf life: 8 to 10 days Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that produce ethylene.) Odor producer (Do not store or transport odor-sensitive items with commodities that produce odors. Green peppers produce odors that will be absorbed by pineapples.) Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing.) Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature.)

Availability

Fresh Trends

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Nutrition Labels

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