date:Mar 15, 2013
om for no longer than half a day.
Sorting, Trimming and Bunching
If cutting is done manually, the cutters should be kept clean by regularly cleansing with a disinfectant. The cutters must be sharpened regularly and the asparagus should be placed on a hard surface whilst cutting in order to obtain a smooth cut. Avoid damage to the butt.
If cutting is done by machine, the cutter should be continuously disinfected (by spraying for instance), kept sharp and the asparagus fixed during cutting to en