Finally a reference that treats bok choy like a serious product. The chapter on post-harvest physiology alone saved me from losing another shipment to over-storage in our walk-in. I wish it had more on specific cultivar performance in different climates, but for a commercial buyer this is the most useful book I've picked up.

I run a specialty produce brokerage and I've already ordered extra copies for my team. The grading specs in Chapter 2 are exactly what we need to align with our suppliers. Chapter 1 gave me a deeper understanding of the biology that I've been lacking. This is the kind of book that should be required reading in produce management.

I've been growing bok choy for our farm's CSA for years, mostly on intuition. The sections on plant anatomy and what actually drives shelf life have changed how I harvest and how quickly we get things cooled. The troubleshooting chapter also nailed a yellowing issue we'd been fighting. This is a solid, practical resource for anyone serious about the crop.

It's well organized and has some good information, but I felt like a few sections, particularly on choosing the right variety for different dishes, could have gone deeper. The chapter on business opportunities felt a bit out of place for me. That said, the storage guidelines are very solid. Worth the purchase if you're in the trade.