Snow Peas

PRODUCT  NAME

Snow pea (Pisum sativum var. saccharatum) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. Sugar snap pea (Pisum sativum var. macrocarpon) is a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. The name mangetout (French for ‘eat all’) can apply both to sugar snap peas and snow peas.

Common varieties are Snow peas- Oregon and sugar snap- Cascadia and Super sugar.

ORIGIN

It is one of the earliest-known cultivated plants, with evidence of having been cultivated in a region that is now along the Thailand–Burma border, 12,000 years ago. They are now grown locally in central Kenya, upper eastern and in Rift valley.

DESCRIPTION

The pod walls should be a translucent mid green – dark green in color. The peas should be fresh succulent crispy and not stringed, straight to very slight curve in length. Fresh peas have pH of 6.45 -6.8 and water activity 0.85-0.90.

Sizes: snow peas – 50-105mm, sugar snap- 45-75mm in both cases without calyx and tail.

The snap peas should be juicy with a minimum brix of 12^o.

The peas should be free from internal and external decays and from progressive defects e.g. dehydration and pitting, blemishes, pest damage marks and soil splash. They should be free from taints and foreign odour, chemical deposits

NUTRITIONAL VALUE

Snow peas provide vitamins A and C, iron and potassium.

PRODUCT SAMPLE

                     (a)                                                          (b)                                            (c )

    Snow peas packed in (a) Black punnet, (b) Carton and (c) bag

                            (a)                                     (b)                                                  (c)

Sugar snap packed loose in (a) Black punnet, (b) Carton and (c) bag

PROCESSING

DESCRIPTION

This is a standard low risk product. Peas are first sorted and graded to remove the defective pods. They are packed as standard or top & tailed as per the customer specifications. The product is then packed, weighed, sealed/ wrapped/covered with a top, labeled, cooled and finally dispatched.

PACKAGING

Various forms including loose in corrugated boxes, punnets, BOPP or MAP bags depending on the customer requirements.

LABELING REQUIREMENTS RELATING TO FOOD SAFETY

Origin, Product name, Trace information, Display until, Origin, Variety, Barcodes, address all as per specification

STORAGE &

SHELF LIFE

The ideal storage and distribution temperatures range from 5.0 to 8.0°c. (With critical limits of 2°c and 12°c min. and max. respectively). Product chilled to 6- 8°c.  will have a shelf life of 7 to 12 days.

A product stored below 0 °c can be affected by chill damage, while storage above 12°C will lead to break down and dehydration.

INTENDED USE

The product is intended for human consumption. It should be washed thoroughly and cooked before consumption. It can be consumed by all age groups

POTENTIAL FOR CUSTOMER MISUSE

Not washed or refrigerated in the home and / at the distribution centre/ retailer. Using after the recommended shelf life.