There is another leafy green on display this week! Not only is endive another member of the chicory family (similar to radicchio, escarole and Belgian endive), but there is a lot to learn about it, including how to tell the difference between endive and Belgian endive. The footage shown below was taken at Sábor Farms in Salinas, California.
Table of Contents
What’s the Difference Between Endive and Belgian Endive?
The main difference between endive and Belgian endive is the condition in which they are grown. Endive is grown like your traditional leafy green: out in a field, under the sun. While, Belgian endive is grown indoors, under dark conditions with no light. Thus, the end result is a drastically different product, even to the extent that they are marketed in different areas of the produce section.
As you can see in the pictures below, there is a very clear difference in the end result between the two. Endive is shown on the left, while Belgian endive is demonstrated on the right.
Endive Pronunciation
Just as there is a difference in how endive and Belgian endive are grown, there is also a difference in how they are pronounced. Endive is pronounced as “N-dive,” while Belgian endive is pronounced as “un-deev.”
Is Endive a Lettuce?
No. Although endive resembles lettuce, it is a member of the chicory family.
Endive Harvesting & Packing
The endive harvesting and packing process is similar to the processes seen previously with radicchio, escarole and baby romaine. The entire harvesting and packing process revolves around a harvesting machine (harvesting rig), with all of the workers having to keep up with the speed of the harvesting machine.
- Box Formation – The boxes are formed by a designated worker at one end of the harvesting machine. The boxes are then transported to the packers along the harvesting machine as they are formed.
- Harvesting – The harvesters use a knife to harvest each individual endive. They make a cut near the soil line and then remove the outer leaves before placing the endive on the packing tables. At this particular operation, they are trying out new varieties that will make it so the workers will not have to cut so close to the soil line, and therefore, will not have to remove as many of the outer leaves. This would also help to decrease the amount of bending over for the workers and the amount of wasted product, as not as many of the outer leaves would need to be removed.
- Packing – The packers group the endive and then place them into the boxes that they receive after they are formed on-site. Once the boxes have been filled, the packers spritz them with a sanitized wash water, close the boxes and send them on the conveyor line over to the adjacent trailer.
- Palletizing – There is one to two workers located on the adjacent trailer (that is moving alongside the harvesting machine and needs to keep up speed) that works to stack and palletize the packed boxes. Once the trailers are full of product, they are taken to the nearby cooler, and a new trailer takes its place in the field.
Commercial Endive Harvesting & Packing Video
Click on the video below to see a full overview of the endive harvesting and packing process.
Food Safety Considerations
For an endive harvesting and packing operation, some of the main food safety concerns are:
- Cleaning and Sanitation of the harvesting knives – Cleaning and sanitizing of the knives needs to occur on a regular and frequent basis. In addition to this being on a schedule and controlled by the company, there also needs to be a knife dip to store the knives in while the workers are on break.
- Glove policy – Since gloves are required, there needs to be a glove policy enforced. This means that the gloves are controlled by the company, and that they are either disposable or able to be washed, and are changed out appropriately. If the gloves are washed, the company needs to control the cleaning of the gloves. This also includes any sleeves, smocks, foot and leg protection that is used.
- Cleaning and Sanitation of the harvesting rig – Every piece of harvested product touches the harvesting rig between being harvested and packed, so it needs to be cleaned and sanitized to prevent any potential cross-contamination issues to the product.
There are many more items to be taken into consideration, but this is just a brief list to get you thinking about it!
Postharvest Considerations
The most important postharvest factor is quickly cooling the endive near 0°C/32°F and maintaining that temperature throughout the cold chain.
Featured Grower Information
I would like to thank Sábor Farms, Fresh Avenue and Green Light Fresh for the tour and for allowing the gathered content to be shared. Sábor Farms is a vegetable grower that is located in Salinas, California. You can also click here to get a glimpse of some of their other operations: leeks, Bok Choy, and escarole.
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