Point of Sale Product & Category Naming Protocol 2023

PLEASE NOTE: For this project, it is important that all data collection is done in a consistent format so that individual farm and market data can be combined and compared. Therefore, there are detailed descriptions below explaining how to collect and handle data.

Naming products in the POS system:

This project will use data from many farms across the region with great diversity in products,  names, varieties, and units. We will be aggregating data and sorting/categorizing it for consistency to allow statistical analysis. Therefore, it would be most useful, and allow the best quality output, if farms could create their product names in a consistent format.

Please consider naming the products in your POS system in a way that gives as much detail as possible, including the unit it is sold in. 

Example: Cherry tomatoes sold in quarts, perhaps “cherry tom qrt” or “tom chr qrt.” Please do NOT name this product simply “cherries” as we will lump it in with fruit. 

Example: Beets sold in a bunch (greens on): “beets bnch” or for beets sold in bulk, by the pound: “beets bulk LB.” If knowing which variety of beets is important for farm-level decisions, then you can add “golden” or “gld” etc.. as distinguishing points. 

Please do NOT create broad item names or names that do not give any information. For example, if you sell cucumbers and zucchini at 2 for $1, do not create a product called “2 for $1” because the data will not indicate if you are selling zucchini or cucumbers with each transaction. Do not create an item called “$4/LB” that is used generically for several products, for the same reason. 

Categorizing your products in the POS system:

Each product will be assigned a “Group” and a “Product Category” by our research team. Select products will also have a Product Name. The outline that follows is organized in an outline like this:

1. Group
   • Product Category
     1. Product Name

Farms are welcome to use the Product Categories or their own categories within their POS system. Product Categories are in Bold in each Group. Examples of products that fit into each Product Category (but not an exhaustive list) of each are listed below.

Product Names: For select Product Categories, a Product Name has been added for use with price reporting. If no Product Name is present, use the Product Category as the Product Name.

1. Group: Fruit

A. Berry fruits- raspberries, strawberries, grapes, blueberries, blackberries and elderberries

B. Stone fruits- plums, peaches, apricots, and cherries

C. Pome fruits & Pawpaw- apples, pears, quince, Asian pears, and Pawpaw

D. Melon fruits- watermelon, cantaloupe, bitter melon, and other varieties.

E. Fruit other- prepared fruit foods such as fruit pies, tarts, and other fruit-named baked goods, fruit salads, candied fruit, cider donuts, chocolate covered fruit.

F. Fruit processed- jams, jellies, fruit butters, fruit salsa, fresh cider, hard cider, applesauce, pie filling, vinegar, shrub, 

2. Group: Vegetable

A. Botanical fruits- tomatoes, pepper hot, pepper sweet, cherry tomatoes, plum tomatoes, seconds tomatoes, heirloom tomatoes, eggplant, okra, cucumbers, husk cheery, ground cherry, tomatillo, 

B. Leaf vegetables- salad mix, salad heads, escarole, kale, swiss chard, collard greens, bok choy, arugula, cabbage, spinach, spicy mix, baby greens, mustard greens, lettuce, lettuce heads, lettuce mix, microgreens

C. Flower vegetables- broccoli, cauliflower, brussels sprouts, nasturtium 

D. Herb vegetables- included fresh or dried examples, oregano, chives, mint, sage, basil, lemon balm, dill, rosemary, cilantro, nettles

E. Bulb vegetables- onions, garlic, shallots, leeks, ginger, turmeric, fennel, scallions, kohlrabi

F. Root vegetables- carrots, sweet potatoes, potatoes, sunchokes, turnips, parsnips, radishes, rutabaga, celeriac, beets

G. Squash vegetables- zucchini, summer and winter squashes, pumpkins, gourds, fuzzy melon, pattypan squash, 

H. Stalk vegetables- rhubarb, celery, asparagus, garlic scapes

I. Seed vegetables- sweet corn, popcorn (unpopped), peas, snow peas, edamame, beans, chestnuts, walnuts, other nuts, sprouts, microgreens

J. Cut flowers- all cut flowers, bouquets, dried flowers 

K. Plants- flower and vegetable live plants, hanging baskets

L. Mushrooms- all mushrooms including dried

M. Vegetables other- prepared vegetables, salads, vegetable-named baked goods, dried vegetables, vegetable soups and soup bases/broths, dried soup mixes

N. Vegetables processed- pickled vegetables, relishes, fermented vegetables, salsa, pesto, hot pepper sauce, herb/veg dressings, garlic powder, 

3. Group: Sweeteners

A. Honey- honey, comb, candy, beeswax products

B. Maple- sap, soda, syrup, butter/cream, candy

4. Group: Dairy

A. Cow Butter- butter, herbed and flavored dairy butters

B. Cow Milk- whole, 2%, chocolate milk, peppermint milk, strawberry milk, maple milk, hot chocolate, eggnog

C. Cow Cream- heavy cream, whipping cream, half and half

D. Cow Yogurt- all yogurts including frozen yogurt and drinkable yogurt, lassi

E. Cow Ice Cream- ice cream, gelato

F. Cow Cheese- all cheeses

G. Dairy other- prepared foods such as cheesecake, pudding, custard, dairy-named baked goods, macaroni and cheese, goats milk fudge, goats milk soap,

H. Sheep Milk- 

I. Sheep Yogurt-

J. Sheep Cheese-

K. Goat Milk-

L. Goat Yogurt-

M. Goat Cheese- chevre

Note: There is not a “dairy processed” category due to the nature of dairy products.

5. Group: Other Food & Farm Products

A. Other farm products- Farm hats, tips, stickers, t-shirts, photographs, note cards, mixed box/bundle, gift cards, soap, sweaters, socks, mittens, 

B. Baked goods- homemade baked goods from the farm such as cupcakes, pies, muffins, breads, etc…

C. Beverages- juice, tea, iced tea, lemonade, coffee, beer, grape wine, (do not include fluid milk in this group).

D. Other Food Products- prepared foods that do not easily fit into other groups (sandwiches, etc…). Also dry rubs, marinades, and box dinners, all of which are primarily re-sells.

E. Fiber Products- lamb belts/hides, wool, yarn, roving, 

6. Group: Beef

A. Beef Chuck- Chuck roast, Chuck steak, Flatiron steak, Denver steak, Bavette, Ranch steak, Mock Tender, Petite Tender, Chuck eye steak, Pot Roast, Hanger steak, Arm Roast

1. Chuck Roast- Chuck Roast, Chuck Steak, Pot Roast, Boston Roast, Arm Roast

2. Chuck Specialty- Flatiron Steak, Denver Steak, Bavette, Ranch Steak, Teres Major, Petite Tender, Chuck Eye Steak, Mock Tender, Hanger Steak

B. Beef Rib- Rib steak, Ribeye steak, Delmonico, Rib roast, Short Ribs, Prime Rib

1. Rib steak- includes Delmonico, Ribeye Steak, Rib Steak
2. Rib Roast- Rib Roast, Prime Rib, Ribeye Roast
3. Short Ribs- Short Ribs

C. Beef Loin- Tenderloin, Strip Steak, NY Strip, Porterhouse steak, T-bone steak, Top Sirloin, Sirloin Roast, Sirloin steak, Tri-Tip, Filet Mignon, Tenderloin Tips

1. Tenderloin- Filet Mignon, Tenderloin Medallions, Tenderloin Steak, Tenderloin Tips
2. Strip Steak- NY Strip Steak, NY Strip, Strip Steak
3. Porterhouse- Porterhouse Steak, T-Bone Steak
4. Sirloin Steak- Sirloin Steak, Sirloin Roast, Top Sirloin
5. Tri-Tip- Tri-Tip Steak, Tri-Tip Roast

D. Beef Round- Sirloin Tip, Top Round Roast, Top Round Steak, Bottom Round Roast, Bottom Round Steak, Eye of Round Roast, Eye of Round Steak, Cube Steak, Round Steak, Minute Steak, Sandwich Steak, Rump Roast, Shaved Steak, London Broil

1. Sirloin Tip- Sirloin Tip Roast, Sirloin Tip Steak, Tip Steak
2. Top Round- Top Round Roast, Top Round Steak, London Broil
3. Bottom Round- Bottom Round Roast, Bottom Round Steak, Eye of Round Roast, Eye of Round Steak, Rump Roast
4. Cube Round- Cube Steak, Minute Steak, Shaved Steak, Sandwich Steak
5. Other Round- Ground Round

E. Beef Thin Cuts- Brisket, Flank Steak, Skirt Steak, Beef Bacon

1. Brisket- Brisket
2. Flank Steak- Flank Steak
3. Skirt Steak- Skirt Steak
4. Other Thin Cuts- Beef Bacon

F. Beef Trim- Ground beef, Patties, Stew meat, Kabobs

1. Ground Beef- Ground Beef, Burger, Hamburger, Burger Patties, Chop Meat, 4 to 1, 3 to 1, and seasoned/flavored burger/patties
2. Other Trim- Stew Meat, Kabobs

G. Beef Offal- Fat, Suet, Soup Bones, Shanks, Meaty Bones, Marrow Bones, Dog Bones, Osso Bucco

1. Beef Fat- Fat, Suet, Tallow
2. Soup Bones- Soup Bones, Osso Bucco, Meat Bones, Shanks
3. Other Bones- Marrow Bones, Dog Bones

H. Beef Organs- Oxtail, Kidney, Heart, Tongue, Liver

1. Organs- Oxtail, Kidney, Heart, Tongue, Liver

I. Beef Processed - Jerky, Sausage, Snack sticks, Hot Dogs, Croghan Bologna, Beef Links, 

1. Beef Jerky- Beef Jerky
2. Beef Sausage- Beef Hot Dogs, Summer Sausage, Beef Sausage, Bologna, Croghan Bologna, Beef Links
3. Beef Snack Sticks- Snack Sticks (various flavors)

J. Beef Bundles- assortments of beef cuts sold together

K. Beef Bulk- Whole, half, quarter, and eighths of animals (Anything smaller than an 1/8 should be put into bundles).

L. Beef Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, meat sandwiches, beef chili, and soups.

7. Group: Pork (https://www.finedininglovers.com/article/pork-cuts-explained)

A. Pork Butt- Butt Roast, Butt Steaks, Pork Butt

1. Pork Butt - Pork Butt, Butt Steaks, Butt Roast

B. Pork Shoulder- Picnic Roast, Shoulder Roast, Cottage Bacon, Shoulder Bacon 

1. Pork Shoulder Roasts- Picnic roast, Shoulder Roast, Coppa, Denver Cut, Delmonico, Petit Tender
2. Shoulder Bacon- Cottage Bacon, Shoulder Bacon

C. Pork Loin- Loin Chops, Pork Chops, Loin Roast, Back Ribs, Country Style Ribs, Tenderloin, Sirloin, Cutlet, Canadian Bacon, Back Bacon, Baby Back Ribs

1. Pork Chops- Loin Chops, Sirloin Chop, Pork Chops, Blade Chops, Rib Chops, Center Cut Chop (All boneless or bone-in)
2. Loin Roast- Pork Loin, Loin Roast, Tenderloin Roast,
3. Other Loin Roast- Blade-End Roast, Sirloin Roast, Crown Roast, Rib Roast
4. Loin Bacon- Canadian Bacon, Back Bacon
5. Loin Ribs- Baby Back Ribs

D. Pork Belly- Belly, Fresh Belly, Spare Ribs, Bacon, St. Louis Ribs, Side Pork, Bacon Ends, 

1. Belly- Fresh Belly, Bacon, Bacon Ends, Belly, Porchetta,
2. Belly Ribs- Spare Ribs, St. Louis Ribs, all generically labelled “pork ribs”
3. Other Belly- Side Pork, Rillettes, Skirt Steak, Bavette

E. Pork Ham- (fresh or smoked) Whole Ham, Ham Slices, Ham Steaks

1. Ham Roast- Smoked Ham, Fresh Ham, Whole Ham
2. Ham Steak- Ham Steak, Ham Slices
3. Other Ham- Pork Sirloin Steak, Pork Round Roast

F. Pork Offal- Lard, Jowl, Soup Bones, Fat, Guanciale, Guanciale Bacon, Jowl Bacon, Leaf Lard, Hock, Smoked Hock, Bones, Neck Bones, Trotters

1. Bones- Bones, Neck Bones, Soup Bones
2. Fat/Skin- Lard, Leaf Lard, Fat, Pork Rind, Fat Back
3. Jowl- Jowl, Jowl Bacon, Guanciale, Guanciale Bacon
4. Feet- Trotters, Hock, Smoked Hock, Shank

G. Pork Organs- Heart, Liver, Tripe, Tongue

1. Organs- Heart, Liver, Tongue, Tripe, Ears,

H. Pork Ground- Ground Pork, Sausage, Links (various flavors)

1. Ground Pork- Ground Pork (unseasoned)
2. Pork Sausage- Sausage (any flavor), Sausage Links, Sausage Patties, Bulk Sausage

I. Pork Bundles- assortments of pork cuts sold together

J. Pork Bulk- Whole, half, quarter, and eighths of animals. Roaster pigs, piglets, & suckling pigs. Anything smaller than an 1/8 should be put into bundles.

K. Pork Other- prepared, cooked foods such as burgers, pulled pork, pork sandwiches, pot pies, stock, broth, stews, and soups.

L. Pork Processed - Pate, Rillettes, Pancetta, Salami, other pork charcuterie, Pork Hot Dogs

8. Group: Lamb & Goat

A. Lamb Loin & Rib- Lamb Breast, Rib chops, Rack of lamb, Short loin, Loin chops

1. Loin and Rib Roasts- Rack of Lamb, Rib Roast, Lamb Breast Roast, Loin Roast, Short Loin Roast
2. Loin and Rib Chops- Lamb Rib Chops, Loin Chops, ALL generically labelled “Lamb Chops”

B. Lamb Shoulder- Shoulder roast, Square-cut shoulder, shoulder chops, Neck

1. Shoulder Roast- Should Roast, Square-cut Shoulder
2. Shoulder Chops- Shoulder Chops
3. Neck Roast- Neck, Neck Roast

C. Lamb Leg- Leg Roast, Leg Chops, Sirloin Chops

1. Leg Roast- Leg of Lamb, Leg Roast (bone in or boneless)
2. Leg Chops- Leg Chops, Sirloin Chops

D. Lamb Ground- ground lamb, lamb sausage, etc

1. Ground Lamb- Ground Lamb, seasoned or unseasoned
2. Lamb Sausage- Sausage (any flavor), Sausage Links, Sausage Patties, Bulk Sausage

E. Lamb Offal- lamb shank, soup bones, etc

1. Other Lamb Cuts- Lamb Shank, Soup Bones
2. Lamb kabobs, lamb stew meat

F. Lamb Organs- heart, tongue, liver, kidney

1. Organs- heart, tongue, liver, kidney

G. Lamb Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

H. Lamb Processed- lamb snack sticks, jerky, lamb hot dogs

I. Lamb Bundles- assortments of lamb cuts sold together

J. Lamb Bulk- whole and half lamb. 

K. Goat Loin & Rib- Goat Breast, Rib chops, Rack of goat, Short loin, Loin chops

1. Loin and Rib Roasts- Rack of Goat, Rib Roast, Goat Breast Roast, Loin Roast, Short Loin Roast
2. Loin and Rib Chops- Goat Rib Chops, Loin Chops, ALL generically labelled “Goat Chops”

L. Goat Shoulder- Shoulder roast, Square-cut shoulder, shoulder chops, Neck

1. Shoulder Roast- Should Roast, Square-cut Shoulder
2. Shoulder Chops- Shoulder Chops
3. Neck Roast- Neck, Neck Roast

M. Goat Leg- Leg Roast, Leg Chops, Sirloin Chops

1. Leg Roast- Leg of Goat, Leg Roast (bone in or boneless)
2. Leg Chops- Leg Chops, Sirloin Chops

N. Goat Ground- ground goat, goat sausage, etc

1. Ground Goat- Ground Goat, seasoned or unseasoned
2. Goat Sausage- Sausage (any flavor), Sausage Links, Sausage Patties, Bulk Sausage

O. Goat Offal- goat shank, soup bones, etc

1. Other Goat Cuts- Goat Shank, Soup Bones
2. Goat kabobs, goat stew meat, curry cuts

P. Goat Organs- heart, tongue, liver,

1. Organs- heart, tongue, liver

Q. Goat Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

R. Goat Processed- goat snack sticks, jerky, goat hot dogs

S. Goat Bundles- assortments of goat cuts sold together

T. Goat Bulk- whole and half goat 

U. Goat Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

9. Group: Poultry

A. Chicken Whole- whole and half chickens, including stew/spent hens and Cornish game hens.

B. Chicken Cuts- breast, thigh, drumstick, wings, leg quarters, chicken cuts, ground chicken

C. Chicken Offal- necks, feet, backs, bones

D. Chicken Organs- hearts, gizzards, livers,  

E. Chicken Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

F. Chicken Bundles- assortments of chicken cuts sold together

G. Duck- whole and half, duck cuts, duck offal, ALL duck

H. Duck Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

I. Chicken Eggs-

J. Duck Eggs-

K. Other poultry eggs-

L. Other poultry meat- quail, goose

M. Turkey Whole- whole and half turkeys

N. Turkey Cuts- breast, thigh, drumstick, wings, leg quarters, turkey cuts, ground turkey

O. Turkey Offal- necks, feet, backs, bones

P. Turkey Organs- hearts, gizzards, livers,  

Q. Turkey Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

R. Poultry Bundles- bundles of assorted cuts and halves, wholes, including multi-poultry bundles.

10. Group: Veal

A. Veal Cuts- cutlets, other cuts, roasts

B. Veal Ground- ground veal, veal burger

C. Veal Organs- heart, tongue, liver, kidney, etc.

D. Veal Other- prepared, cooked foods such as burgers, pot pies, stock, broth, stews, and soups.

E. Veal Processed- veal snack sticks, jerky, and more

11. Group: Game Species

A. Rabbit-

B. Venison-

C. Bison-

D. Elk-

12. Mixed Species Bundles

A. Mixed Species Bundles- bundles of assorted cuts and wholes of meat that contain multiple species.

13. Custom Amount- Deliveries, CSA, Deposits, down payments, camping, admission tickets, shipping, voided sales, pick-ups, an unspecified item/transaction. These are dropped from the data set.