Chicory and Radicchio

Grading Factors

Quality assessment for chicory and radicchio considers Head firmness and compactness, Leaf color and appearance, and Turgidity and crispness.

• Head firmness and compactness

  Heads should be firm and well-formed, as loose or spongy heads indicate over-maturity or poor handling, affecting shelf life and visual appeal.

• Leaf color and appearance

  Leaves should have a uniform, characteristic color (e.g., white, red, or green) without discoloration, blemishes, or wilting, which signals freshness and quality.

• Turgidity and crispness

  Leaves should be turgid and crisp, not limp or rubbery, as this indicates water loss or age, reducing eating quality and shelf life.

• Size and uniformity

  Heads or leaves should be of a uniform size and shape, as this facilitates even cooking or presentation and meets buyer specifications for portioning.

• Freedom from damage

  The produce should be free from cuts, bruises, or insect damage, which can accelerate spoilage and reduce yield for food service or retail.

Common Defects

Recorded defects for chicory and radicchio include Wilting or limp leaves, Discoloration or browning, and Insect damage or holes.

• Wilting or limp leaves

  Leaves lose turgor due to water loss or age, appearing flaccid and less crisp, which reduces visual appeal and eating quality.

• Discoloration or browning

  Brown or yellow patches on leaves or cut surfaces, often from oxidation or chilling injury, make the produce less attractive and may indicate poor handling.

• Insect damage or holes

  Feeding damage from pests like aphids or slugs creates holes or tunnels, reducing marketability and potentially introducing contaminants.

• Mold or rot

  Fungal growth or soft rot, often from excess moisture or poor ventilation, makes the produce unusable and can spread to adjacent heads.

Chicory and Radicchio HS Code

Production and Storage

Packaging

Typical chicory and radicchio packaging includes Open mesh or plastic bags, Cartons or crates, and Bulk bins or field crates.

• Open mesh or plastic bags

  Used for retail sale, allowing some air circulation while protecting leaves from physical damage and moisture loss.

• Cartons or crates

  Common for food service and wholesale, providing stackability and protection during transport, often with a plastic liner to retain humidity.

• Bulk bins or field crates

  Used for large-volume handling from farm to packinghouse, where produce is transported in bulk before sorting and packing.

End Uses

• Fresh salads

  Leaves are used raw in salads, where their bitter or slightly sweet flavor adds complexity and texture.

• Grilled or roasted dishes

  Heads or wedges are grilled or roasted, which mellows the bitterness and creates a caramelized, savory side dish.

• Sautéed or braised preparations

  Leaves are cooked in olive oil with garlic or other aromatics, serving as a warm vegetable side or pasta ingredient.

• Coffee substitute or additive

  Roasted and ground chicory root is used as a coffee substitute or blended with coffee to add body and reduce bitterness.

Uses and Related Commodities

Sourcing risks