Handling Guide
The Cherry Basics
Cherries are highly perishable
The higher the temperature the shorter the life.
Only display as much as you can sell in one day and keep the remainder in the cooler at 30 to 32 degrees with 90 to 95% humidity.
Cherries lose more quality in one hour at 68 degrees than in 24 hours at 32 degrees.
Cherries bruise easily
Handle with care to avoid bruising.
Avoid dumping them into bulk displays.
Damaged cherries
Remove damaged cherries from your display.
Avoid direct sunlight
As temperatures warm, fruit becomes limp and stems quickly brown and shrivel.
Avoid water
Do not sprinkle cherries with water.
Cherries will absorb water and soften.
Water promotes decay.
Cherries are an impulse item
Attractive displays will move more volume.
Always display in a prime location to increase impulse sales.
Increasing your cherry profits
The cherry is a great incremental sales item for every produce department. Cherries add color, excitement, and of utmost importance, cherries drive sales volume for the entire produce category.
Cherries are an impulse item! 53% of cherries sold at retail are purchased on impulse. Appearance is the driving factor in these types of consumer purchases.
Attractive displays will move volume.
Always display in a prime location to increase impulse sales.
If you double your shelf space, you will double your sales.
Increase your fresh cherry sales by promoting the health benefits associated with eating cherries.
Include recipes for use near your cherry displays.
Educate consumers on cherry “pantry loading” with freezing, canning and drying information.
