BEST PRACTICES FOR FRESH-CUT, FROZEN AND PROCESSED FRUITS AND VEGETABLES // MAY/JUNE 2021 FROM RAW TO READY Frozen trending up PANDEMIC BOOSTS DESIRE FOR PRODUCE WITH LONGER SHELF LIFE ALSO INSIDE: U.S. POTATO CHIP INDUSTRY EYES PEF IMMUNITY-BOOSTING FOODS PRODUCE PROCESSING P.O. BOX 128 SPARTA, MI 49345 ELECTRONIC SERVICE REQUESTED