A block occupies space before, during and between harvests. Calculate capacity from that entire occupancy, including handling and room reset, rather than from the visible picking period alone. Include blocks that fail, become unsaleable or are retired early when assessing a supplier or your own block process.
Discuss fresh cap size, stem trimming, packaging and acceptance criteria with buyers. Drying introduces an additional food-processing workflow, moisture-control requirement and market; it is not an automatic rescue for rejected fresh produce. Keep fresh and processed enterprise assumptions separate and verify applicable food-business requirements before commercial processing.