Produce Business
May, 2004
Recommended Display Ideas
Large papayas are best displayed either as a whole fruit or cut in half and shrink-wrapped. Retailers report increased sales when they display the fruit using both methods simultaneously. Consumers are attracted to creative displays that demonstrate what the fruit looks like and how it can be prepared.
Caribbean Red papayas do not have to be full-color to be ready-to-eat. We recommend cutting a 25% color papaya lengthwise, and allowing your customers to see that although it is green outside, the fruit is red, juicy and ready-to-eat. The papaya can easily be used as a fruit bowl with other fruits placed in the cavity of the papaya, or eaten alone.
Whole papayas, displayed with other tropical fruits and vegetables, make for a colorful, unique and interesting display, piquing the curiosity of new consumers. Display a large number of papayas, fifteen or more pieces of fruit, to generate excitement in your tropical section.
Point of Purchase/Signage
Brooks provides Caribbean Red placards and tear-off pads that can easily be displayed in and around the produce department. The placards emphasize the papayas’ origin, taste, color, availability, size, quality, preparation and storage tips and nutritional information.
Caribbean Red papayas contain nutritious benefits and enhance any healthy diet, especially when eaten daily. Papayas are very high in vitamins A and C, and contain Papain, an enzyme that helps in digestion.
Cross-Merchandising Opportunities
The breakfast fruit of the tropics, Caribbean Red papayas can be cross-merchandised with other breakfast fruits. Several retailers are reporting success selling papaya halves filled with berries and cut melon
Variety and Availability
Brooks Tropicals is the exclusive supplier of Caribbean Red papayas, which are available year-round, with volumes increasing monthly.
Promotional/Advertising Ideas
Brooks Tropicals seeks to continually enhance benefits that Caribbean Red papayas provide the retailer and consumers. Our ‘Continuous Cold Chain’ ensures that the Caribbean Red papayas’ quality and shelf life are superior to other large papayas. Our participation in food shows, tasting events, and educational demonstrations are successfully increasing consumer awareness.
Ripeness Recommendations
Caribbean Red papayas are ready to eat when they have 25% color break. To satisfy different markets, Brooks offers our customers three-color stages, 10%-25%, 26%-50%, and 50%+ color break.
Display Care and Handling
When displaying papayas, handling procedures are the top priority. Papayas are extremely delicate when ripe. For display care purposes, produce managers can cut a large papaya in half, and fill the fruit’s cavity with strawberries, melon or other fruits that have a color contrast. Sprinkle fresh lime juice over the flesh to preserve the papaya’s natural, bright, red flesh.
Wrapping the papaya tightly in plastic will also minimize deterioration of the flesh and provide a more appealing display appearance. Whole papayas are displayed at room temperature. A large, one-layer display is ideal, as stacking the fruit too high can lead to bruising.
Receiving, Storage & Handling Tips
Caribbean Red papayas are stored between 55 to 65 degrees prior to shipment. Storing them at 65 degrees will increase the ripening process, while storing them at 55 degrees will minimize ripening. Prolonged storage below 55 degrees can cause chilling injury.
Out-of-the-Box Promotional Ideas
• A tropical island setting in the tropical section of a produce department during the summer and winter months is a good idea.
• Consumers appreciate creativity, free helpful information, and cleanliness in their produce departments.
• Offer papaya tastings and cooking tips as well as nutritional content information. Point of sale materials should be easily accessible as well.
Quick Tips
1. Caribbean Red papayas contain nutritious benefits and enhance any healthy diet, especially when eaten daily.
2. Sprinkle fresh lime juice over cut papayas in order to preserve the papaya’s natural, bright red flesh.
3. 65 degrees will increase the ripening process, while storing them at 55 degrees will minimize ripening. Prolonged storage below 55 degrees can cause chilling injury.
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