When the mushroom producers discuss increasing the consumption of mushrooms, the development of trade in supermarkets – is always a question of improving the quality of mushrooms, supplied to supermarkets.
Studies show that most of the shopping at the supermarket is made spontaneously, ie buyers decide whether to buy or not to buy a specific product just passed him. And in order for the product to be purchased, it must create the desire to buy it – to look beautiful and “requested” the buyer basket. And even more than usual degree, this is true for products in the produce department.
When mushrooms appear wilted, dried out, discolored, – rely on spontaneous purchase does not make sense. Except in cases where such products are heavily discounted – then “motivator” for the purchase price may be low. But, in this case, firstly, the second-rate products takes away part of the sales from the high-quality products at normal prices, and secondly, does not leave the buyers desire to repeat purchase. As a result, fungi, implemented with markdowns, do more harm than good: the buyer was not the best product, and the seller lost money – and be sure to shift some of these losses on the manufacturer.
Of course, working with such a commodity like a mushroom, it is difficult to organize the sale so that never in retail nor lead to second grade. While striving for it is necessary, and reduce the amount of fungus, sold with markdowns can be – together with retail planning delivery, increasing the shelf life by improving the packaging and in other ways. If we talk about the supermarkets, in many cases, a large share of the responsibility for the education of the second grade is really in the retail network. Managers often bought or distributed in specific shops volumes fungus larger than the store can sell mushrooms often stored or transported in poor conditions, often poor treatment of fungi fruit and vegetable department employees. Almost always refrigerated cabinets in supermarkets can not lower the temperature below 10 C, the necessary 2 to 5 C.
But it is not uncommon for that Class I “become” the second, blame and providers themselves. Of course, to get rid of bad fungus, and even at such a good price that pays the supermarket – a great temptation. Often, providers are trying to hide the fungus worse in the lower boxes per pallet, hoping that the sight of the quality inspector to not get. Sometimes closer to the bottom of the boxes can be found fungus significantly worse than in the upper part. And sometimes, the manufacturer is trying to pass a bad mushroom “at random” – perhaps will! At the same time vendors realize that sawing off the branch on which they sit, but secretly hoping that a strong and females, and the inscription heal until the next time.
Today, going to the large supermarket found on sale with a price tag mushrooms “champignon Royal. Class II”. Under the price tag was a box with the usual white button mushrooms. But to call it white can be so arbitrary, that apparently it is this, not white, the color of forced store employees to think that this “royal” ie brown mushroom. And in spite of this fungus with the name “royal” I just had to smile.
So, in this case, the fault clearly lay on the manufacturers who put the mushrooms in the supermarket. The first catches the eye a large number of very small fungi, which in principle should not have to get to the supermarket in a box with a weight fungus. Also draws the attention of the dried, long and thin legs, which, in my experience, are the result of errors in the growing and, perhaps too long-term storage.
Director IA Umdis