My group is selling items in South Louisiana. There are concerns from our potential customers that the fresh items will not last in our temperatures. How long can we tell our customers that their greens will last? Are there any suggestions as far as prolonging the life of the greens - such as spraying with water, etc. This seems to be our #1 questions and I think if we had more clear answers from them that we may sell more items. Thanks for any suggestions you may have!!!
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