Fill-in-the-Blank Next to fresh _______________ procurement, fresh produce buying is perhaps the most difficult purchasing task the hospitality buyer faces. There are several _______________ varieties of fresh produce items that are regularly available at any given time from various primary sources and intermediaries. A buyer must not only specify the type of fresh produce, but must also specify the _______________. The grade most often ordered is the high end of U.S. _______________ or the equivalent. Because branded fresh produce is not as commonplace as branded canned and frozen goods, some buyers use both U.S. government grades and _______________when developing their fresh produce buying procedures. Buyers would find it impossible to achieve effective cost control if varying _______________ of fresh produce are served. A tomato lug size of 4 _______________ contains 20 tomatoes per layer. Packaging of fresh produce usually takes two forms: slab-packing merchandise and _______________. The application of _______________ can prevent moisture loss and also contribute to the appearance of the produce. By asking for _______________ produce, a buyer desires produce that has been grown without the use of synthetic chemicals and fertilizers