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	Category:	Cut Flowers
	Genus:	Rosa Rosaceae
	Common Name:	Rose
	Name:	Bulls Eye
	Botanical Name:
	Color:	Red
	Bloom Size:
	Grades:
	Storage Temperature:	3°C, 37.4°F
	Originations:
	Substitutes:
	Video:

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Lengths Offered:

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Availability

Not all rose varieties grow in all lengths! Some varieties, such as “Forever Young” produce mostly in longer grades (60 to 90 cm) while others, such as “Circus” and “Akito” produce mostly in shorter grades (40 to 50 cm).

Care and Handling

All buckets, vases and tools used to cut and re hydrate roses must be clean and bacteria free.	If you do not add floral preservative, change the water and re-cut the stems every day or so.
If you purchased your flowers ahead of time for a special event, cut the stems and place them in water (and floral preservative if you choose)	Maintaining proper temperatures and humidity in your cooler is also critical to extending vase life of your roses.
New and Improved floral preservatives made specifically for Roses are now available from both Floralife and Chrysal and tests have proven that they make roses last longer.	Place your flowers in an area away from direct sunlight until ready for your event. We also recommend cooler temperatures and high relative humidity if possible.
Professional cleaning agents are available from major floral preservative manufacturers such as Chrysal and Floralife and are preferred over the traditional method of cleaning with bleach.

Cut Stage

"Mass Market" roses use the traditional “tighter” rose cut stage and are harvested with a cut point that ranges from 2.5 to 3.0 depending on the specific variety.	"Premium or Russian Cut" roses are harvested at a cut stage of 3.5 to 4.0, the “most open” possible cut stage. This process is reserved for a very specific, large headed variety selection and these roses are largely shipped to the Russian market.
"Sierraselection" roses are and are produced with a more "open cut” by harvesting with a cut stage that ranges from 3.0 to 3.5. This technique produces stronger stems, larger flowers and ensures maximum opening and vase life.	Roses are harvested at 4 different “cut stages” catering to different market demands.

Grades

Categories AA, A, B and C are generally based on productivity of each variety, market demand for new varieties, quantities available in production and vase life.	Head size should be consistent by variety in each bunch
Longer grades of roses will generally have a larger heads than a shorter grade of the same variety.	Roses are graded by stem length in cm, the shortest stem in the bunch should meet the grade length.
Stem length should be measured below the head.

Packing

Boxes destined for export must be clearly identified with quantity, variety name, colour mix and grade	Each bunch of export quality roses should have variety name on each sleeve.
Florist quarter boxes containing 75 or 100 roses are increasingly popular.	Roses should be packaged for export using absorbent paper, polypro plastic sleeve and square pack cardboard protector.

Preparation

Cut flower stem ends to create fresh surface to absorb water and remove any faded stem base.	It is essential to use water treated with the recommended dose of floral preservative. Using the improper dose of preservative can be ineffective and actually may damage your roses.
Remove all foliage below the water line and place in a clean container filled with cool water and, optionally, floral preservative.	Rose stems should be cut and rehydrated upon receipt and the farm sleeve or protective cardboard should be left on for the first 4 hours of hydration.
Roses should be hydrated using cool or room temperature water (10 to 20 degrees C) and, when using a proper floral preservative, can be hydrated in the cooler.

Pricing

Rose varieties are generally classified into 4 major pricing categories from the most expensive to the most affordable by the farms. These are listed as categories AA, A, B and C.

Quality

Florist quality roses should have no crooked stems and foliage should be deep green with no markings.	"Sierraselection" are selected from only most consistent and reliable farms, harvested and graded with the strictest quality control and post harvest procedures, packaged with the highest quality and sleeved to ensure maximum protection and presentat
Blooms should be unmarked and the guard petals present.	Rose "cut stage" is determined by each individual variety and should be adjusted by variety to ensure maximum vase life and performance.
Roses should be properly hydrated before shipping.

Vase Live

Average vase life of a fresh rose is from 10 to 14 days, depending on the variety. This means roses will last for approximately 5 to 7 days for your customer if sold within 5 to 7 days after arriving at your shop!

Generally, the newer varieties of roses developed in the last 5 years have a structure with a higher “petal count”. More petals means larger heads and longer vase life than older varieties!

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