The new edition of the 'Fruit and vegetables guide for the foodservice sector', the first since 2004, has been launched in France.
The guide was developed over the past two years by research centre Ctifl, with the support of interprofessional organisation Interfel and the close collaboration of buyers and suppliers.
According to Interfel, it contains all the information essential for a better understanding of fresh produce in the foodservice sector, including varieties origins, availability, shelf-life and storage conditions.
