Tips for satisfied customers
Freshness is the most important purchasing criterion as far as the consumer is concerned, followed by color, fragrance, price and information. For this reason  proper product knowledge is essential.  The information that follows is aimed at providing this knowledge in a practical format for use by the florist. Short, concise and up-to-date.

All cut flowers need is a basic treatment. More information concerning the product assortment is available at the flower bank. Information on certified suppliers of flowers can be found at www.florimark.nl. Information on the certification system for the environmentally friendly production of flowers is available at www.mps.nl.

Treatment of cut flowers 

• Inspect the flowers for freshness.   
• Check the flowers for maturity: the Dutch flower auction purchasing specifications can serve as a useful resource on this matter 
• Unpack the flowers immediately upon arrival in the shop
• Cut off the ends of the stems at an angle using a sharp knife
• Carefully remove the lower leaves 
• Place the flowers in clean buckets or vases 
• Clean buckets with bleach before use
• Use only clean, cold tap water 
• Add cut flower food 
• Store flowers in a cool place, preferably in refrigeration
• Maintain a constant temperature of 46 to 54˚F 
• Avoid strong temperature fluctuations
• Check the water level in the buckets regularly   
• Remove any suspicious looking flowers to prevent disease (botrytis)
• Do not store flowers near fruits and vegetables
• Avoid exhaust fumes and cigarette smoke
• Do not keep in inventory more than you can sell within a few days 
• Advise the customers on proper location and care 
• Provide the customers with cut flower food
• Wrap the flowers well after they have been sold
• Throw away flowers that have been kept in inventory too long