One of the selling points of locally grown broccoli is greater freshness. Delivering that freshness requires cooling the product close to freezing within hours of harvest and employing proper postharvest handling procedures. In eastern production, the availability of appropriate cooling is one of the most important requirements for a viable enterprise. This publication is intended to help the producer chose a method that best fits their constraints by providing guidance on selecting the most appropriate precooling method: vacuum cooling, hydrocooling, slurry icing (slush icing), forced-air cooling, top icing and room cooling. The appropriate method depends on specific constraints of the producer.