BEST IN SEASON

Retailers looking for an injection of colour to displays are advised to keep an eye out for the variety of New Zealand grown citrus on offer from growers around the country.

Navel oranges are still in good supply, look for firm fruit with a heavy feel to ensure you are offering the juiciest oranges to consumers.

The large volumes of Satsuma mandarins that we’ve seen this season are tapering off, but the Afourer variety is becoming available this month to supplement displays and offer another great source of Vitamin C to shoppers searching for snacks that provide a wellness boost.

Californian grapes are now arriving at wholesale markets in large quantities. Pricing of both the red and green varieties will make them a popular choice and stores should be prepared with plenty of stock and refrigerated shelf space for these new arrivals. Monitor displays closely for damaged fruit, particularly those that are supplied in soft plastic and top up displays regularly.

September is a good month to keep fresh herb displays topped up. Consumers are looking for fresh flavours as we move into Spring. Position herbs where consumers can easily find them, rotate the larger plants for freshness and ensure displays of cut herbs are topped up regularly. Top picks that should always be in stock at this time of year include rosemary, coriander, parsley, and mint.

Grown in New Zealand since the 1800s, just a handful of around 20 growers produce the annual grapefruit crop of 370 tonnes. Retailers should look to provide a range of different grapefruit varieties available from June through to October. While grapefruit are tarter than their citrus cousins, they’re still a popular niche breakfast choice for a core group of customers and a steady quantity of fruit should be kept in stock. The traditional yellow-skin Morrison or Golden Special cultivars will form the main part of the supply, though crops of the red-fleshed Star Ruby fruit are increasing in response to consumer demand.

What to look for: Select firm unblemished fruit with fairly smooth, thin skin. The brightly coloured peel will vary depending on the variety. The juiciest grapefruit will also feel heavy for its size.

Storage/handling: While grapefruit can be displayed at room temperature, try to store in refrigeration to slow down the process of drying out and decomposing. Watch out for soft spots on displayed fruit and remove these immediately as they indicate the fruit is spoiling. Consider slicing open a grapefruit as part of your instore presentation, particularly if the fruit is the attractive Ruby Star variety.

Nutrition: Like all citrus, grapefruit contain a good source of vitamin C which helps support immunity, a healthy metabolism and reduces fatigue.

Mushrooms are grown year-round indoors under full climatecontrolled conditions on a small number of farms set all over the country. Around 245 tonnes of Button mushrooms are produced each week, and these should form the mainstay of retail displays.

Swiss Browns should also be kept in stock whenever available.

Smaller volumes of Oyster, Shiitake, Portobello, Wood Ear, and Honey Fungus are produced throughout the year – while some of these may be unfamiliar to shoppers, try to secure small amounts to provide a point of interest.

What to look for: Select mushrooms that are firm with a fresh, smooth appearance. The surfaces of the mushroom should be dry, but not dried out, free from debris and appear plump.

Storage/handling: Mushrooms should be stored in cardboard at 2 0 C. Temperature fluctuations can shorten shelf life and whether they’re sold prepackaged or loose, mushrooms should be monitored closely for signs of moisture as this can indicate the beginning of decay.

Nutrition: Mushrooms are a good source of biotin or Vitamin B7, which helps the body to metabolise fats and carbohydrates. They’re also a good source of Vitamin B5, which is essential to produce blood cells and convert food into energy.