It is very important to reduce the field heat in broccoli as quickly as possible after harvesting so that the broccoli stays crisp and fresh. Broccoli is transported to cooling facilities within three hours of being harvested.

Can you guess how broccoli is cooled rapidly after it is harvested?

To prevent spoilage, boxes of broccoli are filled with ice as soon as they reach the cooling facility. Entire pallets of boxed broccoli can be iced at one time by a "clam shell" ice-injecting machine that sprays crushed ice into the sides and tops of boxes.

Broccoli, Brussels sprouts, leeks and sweet corn can all be cooled using this method.

Each load of field-packed broccoli is inspected and sampled to insure that high quality standards and strict specifications are being met.

After inspection and before it is shipped, the iced broccoli is kept in cold storage rooms. Fresh broccoli is shipped in refrigerated trucks 24-36 hours after it is harvested.