38 BULLETIlSr 1044, U. S. DEPARTMENT OF AGEIClTLTUEE. 



insist on tearing open the ears and even on squeezing the kernels. 

 For these reasons, some self -serve operators make no effort to sell 

 sweet corn. Others attempt to solve the problem by exposing only a 

 relatively small number of ears at a time, replenishing the supply 

 only when the preceding lot is almost exhausted. 



Loose greens, such as spinach, kale, mustard, and endive, can not 

 be dealt in as easily under self-service as some of the other vegetable 

 products, but when the matter is handled rightly these products, too, 

 may be sold successfully. One of the best methods of handling 

 greens is to expose them in bulk in bins or trays with paper bags of 

 several sizes in reach, pricing the products by the pound. The pur- 

 chaser can then place in a bag about the quantity desired and the 

 purchase can be weighed by the checker. A number of products of 

 the other groups also may often be sold most satisfactorily by weight. 



Several methods have been tried in handling under self-service the 

 bulkier vegetables of low unit value, such as potatoes, dry onions, 

 mature beets, carrots, parsnips, and sweet potatoes. In some stores 

 such products are exposed in bulk with large paper bags, into which 

 the purchaser may place the units desired. In other stores the 

 amounts for which there is the greatest demand are placed in bags, 

 often with the tops open to permit inspection. Still other operators 

 display the products in baskets of various sizes, from which they are 

 transferred to bags by the wrapper. On the whole, the most satis- 

 factory method seems to be to expose some of each product in baskets 

 in connection with a bulk display accompanied by empty bags. Such 

 an arrangement meets the desires both of those customers who wish 

 to pick over the stock and those who prefer to save time and trouble 

 by taking a filled container. 



In pricing many fresh fruits and vegetables, it may be found ad- 

 visable to base the price on a small unit, as maldng the price per 

 orange. This may have a tendency to reduce the size of each sale, 

 but it is much more satisfactory to the customer, as it is always easier 

 for him to figure out what three or four oranges will cost than when 

 the price is quoted per dozen. 



The placing of tender-skinned fruits or vegetables in display 

 containers which are likely to cause injury and consequent decay to 

 the product, such as rough wire baskets, should be avoided. 



SPOILAGE. 



The percentage of spoilage of fresh fruits and vegetables has been 

 variously estimated from 1 per cent to 10 per cent. Few accurate 

 figures are obtainable, but probably the percentage of spoilage de- 

 pends more upon the method of handling the fresh fruits and vege- 

 tables than upon any other one factor. In order to reduce this per- 

 centage of spoilage to a minimum, careful buying as to price and 



