Best Market Practices
In almost everything that we do, we tend to make a habit of ways that suites us well. May it be in blogging, cooking,designing, or doing household chores, we always employ methods that increases efficiency, quality, and productivity. This habit is best described as best practices.
In this article, I’m pertaining to marketing as the process of buying things from the public market, or any store for that matter. In this you could very much apply your best practices as a consumer to ensure the best quality for your money. I myself employs these practices whenever I do my routine trip to our local public market .
Based on my experience, the best way to ensure the quality of the product you’re buying is to have your own favorite vendor. A favorite vendor or “Suki“, in local terms, is someone you personally know and befriended by being a regular customer. Someone you’ve actually built a relationship based on trust and friendship. More often than not, your Suki will see to it that you’re being given quality product, if not the best.
The best way is to Have your own Favorite Vendor
But not everybody acquires or develops such kind of relationships. The good thing is that you could always go to supermarkets, where you could also find products that are sold on your local markets. Large and established markets and groceries maintains quality standards on their merchandise. So you’re always assured of value for your money, whether you’re a novice or seasoned consumer. The only setback is that you cannot haggle with the prices like you do on local public markets.
Here are some tips and pointers to remember when you’re buying products:
Meat and Poultry
- Beef must be bright red in color and Pork must be pink.
- Meat and Poultry should smell fresh. A bad smell only means that it’s been at the stall for some time now and is already fermenting.
Fish and Seafood
- Fish and Seafood must not smell fishy. It must smell like the sea, briny and pungent.
- Fish should have a firm touch to them.
- Fish should have gills that are still red in color and eyes that are clear and unclouded.
- Buy only live shellfish. Open shells should close when tapped. Those that remains open are dead and should be discarded.
- So goes with mud crabs. It must be alive before cooking. Mud crabs that have been dead for some time releases
toxins that can be harmful to you.
Fruits and Vegetables
- Leafy green vegetables must have a sharp tint to their color and shouldn’t be wilted.
- Root crops like garlic and onions must be firm to the touch and should weigh more for their size.
- Fruits must also be firm to the touch and have unblemished skins.
Filed Under: Chronicles • Society
