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Nutrition Facts—CARROTSAmount per?1 medium carrot (61 grams)Calories?25% Daily Value*Total Fat?0.1 g0%Saturated fat?0 g0%Polyunsaturated fat?0.1 gMonounsaturated fat?0 gTrans fat?0 gCholesterol?0 mg0%Sodium?42 mg1%Potassium?195 mg5%Total Carbohydrate?6 g2%Dietary fiber?1.7 g6%Sugar?2.9 gProtein?0.6 g1%Vitamin A203%!Vitamin C6%Calcium2%Iron1%Vitamin D0%Vitamin B-65%Vitamin B-120%Magnesium1%*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.You may want to develop one of these sets of nutrition facts for each of the food products that you will market. Print up MULTIPLE copies of the cards so that you can hand one to each customer/potential customer! But, when you begin to figure your PROFIT, remember to include as a COST of marketing the cost of the printed cards!Carrot Cake Shake Recipe by Alisa FlemingVegetables gain healthy appeal when whipped into a favorite dessert flavor. I simply steamed extra carrots at dinner, and chilled the leftovers to concoct this delicious blend in the morning. Don’t be tempted to skip the salt; just a pinch heightens the flavors of spices.Makes:?1-2 servingsFree of:?gluten and all top allergensIngredients1 cup (250 mL) chopped sweet carrots, steamed until soft, and cooled1 very ripe large banana, broken into chunks and frozen1/2 cup (120 mL) ice1/4 cup (60 mL) frozen pineapple chunks or peeled orange segments3/4 cup (175 mL) light coconut milk or milk beverage (coconut, flax, rice or hemp)1 tbsp gluten-free quick oats1 tbsp raisins or 1 pitted Medjool date1/2 tsp pure vanilla extract or flavoring1/4 tsp ground cinnamonPinch ground nutmegPinch salt6-10 drops pure stevia extract, 1-2 tsp honey, or sweetener of choice, to tasteInstructions?Place carrots, banana, ice and pineapple in a blend, with the carrots closest to the blades.Add coconut milk or milk beverage, oats, raisins or date, vanilla, cinnamon, nutmeg and salt, and blend until smooth.Taste test and blend in sweetener, as needed.*A Note on Coconut: Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.Downloaded and adapted from LOVE to have new and interesting recipes. You may want to develop one or more for each foodstuff that you are selling. Perhaps one could be pretty simply, and another more exotic or cultural! Again, MULTIPLE copies of recipes should be made available to customers.MARKETING and PRICING YOUR FOODSTUFFS/PRODUCEFood is generally plentiful in the U.S. There are MANY stores and shops and markets and individuals selling fresh produce. Others sell frozen goods and canned goods and dried goods.Restaurants sell food PREPARED to eat—as do many grocery stores.How is food priced? COMPETITIVELY! (Depends on what consumers will pay, and what they will pay depends on quality, convenience, appearance, healthfulness, sometimes novelty, needs, wants, cultural/religious customs and norms—all sorts of things.So, if you are just starting out to sell food items/vegetables, go check out the competition! Who are your competitors? Who already sells food to YOUR potential/targeted customers?H-E-B SafewayRandall’sWhole Food MarketWalmart SupercenterTargetFarmers Markets (several in Austin—open generally only on Saturdays)Sprouts Farmers Markets (at least two—look more like “regular stores”)I suggest that EACH one of the six of you pick a different store over the next month or so and visit one of your local grocery stores or farmers’ markets and PRICE swiss chard, carrots, cauliflower, and kale. (Make sure you get the package size along with the price—is it per pound, per bunch, etc.) While there, also take note of how the store DISPLAYS the food stuffs. Are the carrots simply sitting on a bare table? Are they packaged already? Are the grean beans in a large container? You may want to let the store manager know what you’re doing and why you’re doing it—as part of a school project. If you can, visit the store more than once—maybe several weeks apart. See if prices on your food items are increasing, decreasing, or staying the same. Then, tally up the prices. See the HIGHEST price per unit and the LOWEST price for unit (prices for same UNIT or price adjusted to same unit!) That difference from HIGHEST to LOWEST is called RANGE. Then, figure the AVERAGE COST per UNIT; just add up all six prices of a particular food item and divide by six. That will give you the MEAN price. MEAN is a particular kind of average. ANOTHER kind of average is to get the MIDDLE PRICE—what between the third highest and the fourth highest. If you have an odd number—say, 7 prices, line them up from highest to lowest and pick the fourth price—this kind of AVERAGE is called the MEDIAN price.Now, to price YOUR ITEMS, you simply have to determine if YOUR QUALITY and CUSTOMER SERVICE and FRESHNESS will far exceed those in the stores—and if YOUR food items are BETTER than others, set the price at the TOP of the prices. How will you provide better value and better freshness and better quality (you hope/believe)? Well, because YOUR FOODS were produced right there in your school—very NEAR the sales location. “Yesterday, it was growing in the garden; today it can go home with you; TONITE it can be your dinner!” Develop a SLOGAN, a motto, or a theme to help you market. If it’s short and catchy enough, you can print it on several marketing items.So, let’s assume that you’ve established a price per one unit (pound or bunch or each). Will you give a DISCOUNT if the customer purchases MULTIPLE units of the same product? THAT may be a good way to provide an INCENTIVE so that customers by MORE products. Or, perhaps you could BUNDLE your products—carrots and chard and cauliflower and . . . others . . . and make a good DEAL on more of them! Anyway, think about and plan in advance just how you will entice customers to purchase your products!Will you have different QUALITIES of the same product? The carrots, especially as a root vegetable, need to be cleaned/washed. Be sure that you do that with CLEAN water, CLEAN HANDS—perhaps in sanitized rubber gloves, and with CLEAN utensils if you use something to remove root hairs off of them. It is probably best for the beans and carrots, etc, to be GRADED for quality—in other words, separated and grouped together for uniformity. Then, for example, might some of your carrots be cracked or split or smaller or misshapen or ??? If so, you may want to have some items on “SPECIAL”—at a reduced price.But you have to GET THEM there in the first place. What will your STOREFRONT look like? Will you decorate it with a clever name? Will you develop big, colorful posters to attract customers to YOUR “store”? Will you have COMPETITION right there at the Maker’s Market—with more than one “store” competing for the consumer’s dollars? PROBABLY, YES . . .So, will all of you dress alike that day? Will you each have a NAME TAG? Will you LABEL your products? How might you protect your food items from the weather—rain, SUN, heat, wind? Will you develop a storyline to tell your customers about the HISTORY of your products—how grown, where the seed came from, when they were planted, what kind of PESTICIDES, if any, you used on the plants, whether your fertilized the garden, when the food was HARVESTED, how you STORED it until sale day—all possible questions that consumers/potential customers might have! Should you have a video? Mmm, be careful! You don’t want to steal the show from potential customers’ looking at and admiring and selecting and PURCHASING the food items!If you use posters or pictures/large depictions of the produce, make sure that they are of HIGH QUALITY—not just something hand labeled and tacked on the wall written on brown butcher paper! Think about and PREPARE for the display of the items—on a table, on a “bed” of green “plastic grass” left over from Easter? Make this attractive! Practice how you will display items. (Where/how will you store the add’l items from which you’ll replenish the table as items are sold?) ................
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