True/False Questions 1. Over 74 percent of vegetables imported into the United States come from Canada. 2. Restaurant operators usually do not like to purchase fresh produce that has been stored and preserved in a controlled atmosphere. 3. The cold food chain refers to produce items that must be refrigerated as they travel through the channels of distribution. 4. Appearance of produce items is the most important grading factor used by the U.S. government. 5. Fresh produce may shrink and lose weight while in transit but once it is stored, the dehydration process stops. 6. For many restaurants, produce accounts for about 12 percent of all purchases. 7. The popularity of organic products has been showing a downward trend over the last couple of years. 8. The standard U.S. grading system for fresh produce has two grade levels. 9. Although fresh produce packers must submit to government inspection, they do not have to purchase the U.S. government grading service. 10. The minimum weight per case is the lowest possible amount of a produce item that a buyer can purchase at one time, similar to a minimum order size