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Serving Size 2 medium stalk Celery (110g)

Amount Per Serving % Daily Value
Calories 20Calories from Fat 0
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 100mg4%
Total Carbohydrate 5g2%
Dietary Fiber 2g8%
Sugars 1gProtein 1g
Vitamin A 2%Iron 2%
Vitamin C 15%Calcium 4%
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monthJanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember
Arizona
California
Michigan
Texas
Florida
Celery 18's     Celery 24's  
32 Cartons per pallet 8 x 4   32 Cartons per pallet 8 x 4
Gross Weight 58 lbs   Gross Weight 58 lbs
UPC: 033383-65320     UPC: 033383-65321  
 
Celery 30's     Celery 36's  
32 Cartons per pallet 8 x 4   32 Cartons per pallet 8 x 4
Gross Weight 59 lbs   Gross Weight 60 lbs
UPC: 033383-65322     UPC: 033383-65323  
 
Celery 48's     Celery Hearts 12's  
32 Cartons per pallet 8 x 4   70 Cartons per pallet 10 x 7
Gross Weight 60 lbs   Gross Weight 35 lbs
UPC: 033383-65324     UPC: 033383-65300  
 
Celery Heart 15's     Celery Hearts 18's  
70 Cartons per pallet 10 x 7   70 Cartons per pallet 10 x 7 (CA)
      70 Cartons per pallet 10 x 5 (FL)
Gross Weight 23 lbs   Gross Weight 35 lbs
UPC: 033383-65324     UPC: 033383-65300  

*Available in Banded, Sleeved, or Naked

Celery Carton Size (in.)   Celery Heart Carton Size (in.)
CA:19-1/4 x 14-5/8 x 10-3/4 CA:15 x 11 x 9
FL:19 3/8 x 14 x 11-3/16 FL:15 x 9-3/8 x 10-1/2
MI:19 3/8 x 14 x 11-3/16 MI:15 x 9-3/8 x 10-1/2
TX:19-3/8 x 14 x 11-3/16 TX:15 x 11 x 9-1/8

Temperature/humidity recommendation for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity

Retail display tips:
Water sprinkle: Ok
Top Ice: Ok

Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene exposure: Yes

Keep celery away from ethylene-producing fruits and ripening rooms. Celery absorbs odors from other commodities such as apples and onions and should not be stored near them.

If discolored or damaged, ribs must be removed from stalk; do not pull rib out of bunch. Trace damaged rib down to the butt end and trim out with the point of a knife.