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Prepaired Vegetables

How will the prepped vegetables be used?

Cooked dishes

Cold preparation (salads, garnish)

Both hot and cold use

Production / batch cooking

What level of preparation do you require?

Washed only

Peeled and chopped

Sliced / julienned / diced

Fully prepped and ready to use

Which vegetable types are needed?

Root vegetables

Leafy greens

Salad vegetables

Mixed seasonal vegetables

Are the vegetables required raw or cooked?

Raw only

Blanched

Roasted / cooked

Mixed formats

What cut styles are required?

Dice

Slice

Julienne

Baton

Supplier recommendation

What volume do you require?

Small daily quantities

Medium volume

High volume / bulk

Variable

How should the vegetables be packaged?

Vacuum packed

Sealed bags

Reusable crates

Bulk containers

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