Radishes appeal to a small demographic of produce shoppers. However, those shoppers tend to be older and more affluent, making them an appealing demographic to bring into your produce department. Draw in those consumers as well as younger consumers by marketing radishes well.
- They may be small, but radishes pack a nutritional punch. Radish greens are high in vitamin C, which is an anti-oxidant that helps boost the immune system and can help prevent cancer. Be-cause of their spicy flavor, radishes have been used to soothe sore throats and clear sinuses. Rad-ishes contain phytonutrients that have been shown to help fight cancer.
- The U.S. Food and Drug Administration has approved the following nutrient content descriptors for radishes: fat-free, saturated fat-free, very low sodium, cholesterol-free, low in calories, and high in vitamin C.
- Radishes can be served both raw and cooked, which creates cross-merchandising opportunities, including salad dressing, bagged salad, croutons and other salad vegetables.
- Radishes are available year-round, so promote them throughout the year.
- Fall: Include radishes on veggie trays for football game-day tailgates.
- Winter: Promote radishes as an addition to holiday salads. Demonstrate how to make radish roses as a plate garnish.
- Spring: Promote radishes as a healthy snack when paired with dip and as a way to add some life to a salad.
- Summer: Radishes can be grilled, so include them in summertime grilling promotions.
- Keep radishes refrigerated. If you offer bunches with tops, be sure to place them under misters, but keep bagged product away from any water.
- Use radishes’ bright red color to break up an otherwise dull display of green salad vegetables.
- Consider offering both bunched radishes to appeal to consumers wanting that farm-fresh feel and bagged product for shoppers looking for a little more convenience.
- Use radish tops in salads or cook them as a traditional green side dish.
- Stuff radishes and offer them as part of an appetizer plate.
- Sliced radishes can be added to salads or salad bars.
- Sculpt radishes to use as an eye-catching plate garnish.
- Roasted radishes make an attractive and tasty side dish.
- Substitute radishes for turnips to add some extra flavor to a dish.
In The Backroom
Topped 40-lb. sacks/bags, loose 25-lb. bags 14 1-lb. bags 14 1-lb. resealable bags 12-lb. baskets/cartons 30 6-oz. or 24 8-oz. bags 4 5-lb. bags Bunched 35-lb. carton/crates, 48-count 30-lb. 4/5-bushel cartons/lugs 25-lb. cartons, 24-count 20-lb. cartons/crates, 2 dozen 15-lb. cartons/crates, 24-count RPC – 6411, 6413, 6416, 6419, 6420, 6423, 6425 Foodservice packs 6-, 24- and 42-count bags, bunched 25-pound bags, loose
Topped and bunched U.S. No. 1 U.S. commercial
Temperature: 32 F (0 C) Relative humidity: 95-100% Mist: bunched, yes; do not mist wrapped product Typical shelf life: bunched, 10 to 14 days; topped 14 to 21 days; larger winter radishes, two to four months Moderately sensitive to freezing injury (Able to recover from one or two light freezings.) If tops of the radishes are attached, they should also be fresh and not wilted.
- 20% of consumers said they purchased radishes in the past year.
- Consumers making between $50,000 and $99,999 in household income were the most likely economic demographic to purchase radishes.
- White/Caucasian consumers are the most likely ethnic group to purchase radishes.
radishes_fresh-trends (383.42 KB)