Businesses involved in the processing of fruit and vegetables prepare fresh produce for sale as ingredients or finished food products. Work can include cleaning, sorting, grading, peeling, trimming, slicing, dicing and blanching, followed by chilling, freezing, drying or other preservation methods. Some processors extract juice, make pures, sauces, soups, jams or prepared meal ingredients, while others focus on packing whole or cut produce for retailers, food manufacturers and catering businesses. Customers may use these businesses for contract processing, bulk preparation, packing, storage or the supply of processed ingredients. Products can be supplied fresh, frozen, canned, bottled or dried, in formats suited to further manufacture or food service. Processing businesses typically manage handling, production records, packaging and storage to maintain product quality and support food safety and traceability.