RETAIL TIPS:

Apples:

• Display all apples together, including loose and prepacks, to highlight category segments and choices,
• Use the variety of colours with the category to create effective colour breaks,
• In the peak of the season (autumn, winter and spring) position apples prominently at the front of the store,
• Remember apples in summer; locate them near stone fruit to keep sales moving,
• Rotate and sell apples fast; they ripen 10 times faster at 20 degrees than 0 degrees. Allow no more than 3 days on non-refrigerated displays.

Avocados:

• Offer a mix of ripe and firm avocados to double your sales and more,
• Use 'Ripe' stickers to help customer selection,
• Position avocados near tomatoes, lettuce and lemons/limes to maximize sales of all products,
• Click here to view the New Zealand Avocado Retail Guide.

Cherries:

• Locate next to bananas for added impulse sales,
• Keep in their original container to minimize damage,
• Display at least three cartons to maximize sales.
• Click here to view the California Cherry Merchandising Guide and click here for the Northwest Cherry Guide.

Grapes:

• Display different coloured varieties next to each other to create dynamic colour breaks,
• Handle grapes as seldom as possible to minimize shatter and protect bloom,
• Stack grapes no more than two layers high.

Kiwifruit:

• Separate different offerings (loose green, net bags, Gold) with bright colour breaks, like oranges or mandarins,
• Attract customers by displaying cut fruit,
• Avoid storing or displaying kiwifruit near apples, bananas, pears, stone fruit, avocados and tomatoes to avoid the effects of ethylene,
• Click here to view the New Zealand Kiwifruit Retail Guide.

Mangoes

• Display a large percentage (70% is recommended) of ripe fruit for best results,
• Hand stack fruit one layer high,
• Use tray liners to help display fruit, stem end down,
• Use signage to educate customers about how to slice and cube mangoes.

Pears

• Pears are largely an impulse item, so create high visibility displays to capture impulse sales,
• Carry a range of varieties and sizes to create a "Pear Destination",
• Use varietal colours to create colour breaks,
• Offer a mix of Ready-to-Eat and Breaking pears (that will ripen at home in 3 to 4 days) for increased sales.

Stonefruit:

• For the best quality and tastiest peaches, plums and nectarines, keep them out of refrigeration until ripe,
• Unripe fruit stored between 3 and 10 degrees can become mealy, dry and tasteless,
• When flesh firmness reaches 3 to 4kg for peaches and nectarines and 2 to 2.5kg for plums fruit can be stored in the cooler,
• Display a range of stone fruit varieties in rows, cartons or baskets to highlight contrasting colours,
• Display no more than two layers deep to minimize bruising.

Produce Marketing Australia Pty Ltd    •    Privacy Policy

PO Box 80 Croydon NSW 2132, Australia    •    Phone: 612 9744 6366    •    Fax: 612 9744 8722