Best way for less waste
To better understand the cutting, yield and shelf-life of watermelon, the National Watermelon Promotion Board (NWPB) conducted a cutting, yield and shelf-life study in 2015. The Board worked with the Food Innovation Center, a part of Oregon State University, to conduct the research. The study was designed to report on cutting methods for watermelon in foodservice and retail, provide shelf-life information for cut fruit, and collect information about how watermelon is used.
First, six chefs and retail food handlers were selected. The six included representatives from Moberi, Paley’s Place, Oregon Convention Center, Oregon Health & Science University, Sheridan Fruit Company and Whole Foods. Those representatives were then observed cutting watermelon. They also took part in an interview about using watermelon.
Some key takeaways from the interviews included, all but one organization used watermelon year-round. Additionally, between the six interviewees, there are many different uses for watermelon. Primary usage included fresh-cut, salads, garnish, protein accompaniment, fruit plate or bowl…
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