As any large retailer will admit, at least off the record, one of the most continuous headaches in running a supermarket is retaining staff.

I’ve even heard figures in the past which indicate there could be an annual turnover on the shop floor which is as high as 25 per cent, although this admittedly was prior to the unemployment explosion.

Whatever the figure may be nowadays, one answer, apart from paying more - a subject which has been given a full airing with the turmoil evident in the government’s Back to Work campaign - must be providing more training.

Without doubt fresh produce, with its range of seasons, sources and varieties, has a natural advantage and can offer far more interest than packaged goods.

There have been examples in the past of what can be achieved, which probably reached its apex with the formation of the voluntary National Institute of Fresh Produce in the 1970s, backed by the entire trade providing courses appropriate for emerging retailers, as well as salesmen and even growers.

Backed by a certification scheme and supported by City & Guilds, it was designed to improve job placement both for the employer and, critically, the employee.

It sadly eventually sank without trace through lack of funds, although there must be many who at one time if they chose, could add the initials NIFP onto their CV.

Since then the supermarket sector has preferred to follow its own route, although to its credit there have been outward examples that it takes the subject seriously when it comes to fruit and vegetables.

However, there was a time when Asda produce staff wore badges to denote their expertise. Waitrose even published an in-house news sheet for staff giving details of arrivals and crop conditions for the coming month. Sainsbury’s had a lectern on display which listed the wide range of produce and was also used as a staff training aid.

There may now be more information on the shelf barkers explaining the difference between soft citrus, or the tastes of various melon varieties, but there is still no substitution for word of mouth.

At a time when the customer is more interested in food than ever and is susceptible to new ideas and flavours, shoppers still want to be personally advised when the first English strawberries or Cox will arrive, why there are not sufficient salads on the shelf or what a dragonfruit tastes like

As retailers only know too well, it is the front of house staff who play a major role in creating their image, and they could play a far greater role in the fresh produce section. -

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