Massively extend the shelf life of your produce this way

The packaging stage happens after planting, harvesting and washing. It is in this final opportunity for presentation that represents you whether at a farmers market, retail supermarket or restaurant.

Lets break it down:

First of all the final salad drying stage under fans is key for their shelf-life as the salads packaged with air inside and sealed tight to stabilise this environment,
Well packaged salad will last longer and look better for longer.

We use a Brother heat printer to print labels on demand (no ink required). The software is called P-Touch Editor
This prints on demand saving time and money.

We track our orders from the harvest board striking a line through items that are complete

Our bags are soft, plastic recyclable. Choosing bag sizes that make the product look like good value is important. Another consideration is the size of the shelves in your refrigeration, especially if you are in retail.

Fill the bag with small amounts of salad at a time to capture air inside.

Keeping the bag down low to what you are filling from to save.
We like to batch fill bags before sealing and then move to batch placing the label last.

We use a harvest side pouch to put the label backings in saving time and keeping the workspace and workflow tidy

All salad is sealed before labeling.
All other crops such as root vegetables have the label on the bag first. This takes longer but helps with better presentation.

Our harvest crates on wheels, making mobile workstations and eliminating bending, creating way more efficient workflow.
When packing into crates we standardised quantity of each different product.

Jean Martin Fortier emphasises in his book The Market Gardener how much work is involved in post-harvest. Spend time organising your flow and paying attention to the details outlined above to make signifcant time + quality improvements to production