MONTEREY, Calif.  -- Restaurateurs are willing to pay more for produce that is guaranteed to be safe, according to research unveiled here Saturday during the Produce Marketing Association’s annual Foodservice Conference & Exposition.

Eighty-nine percent of 510 recently surveyed foodservice operators said they are willing to pay more for guaranteed-safe fresh fruits, vegetables and leafy greens, the research by restaurant, produce and distributor trade groups found

More than three-fourths, or 76 percent, of the restaurant owners or restaurant purchasing agents interviewed in a nationwide phone survey in April and 10 chain purchasing executives interviewed in June said they would be willing to pay more for produce that was traceable from the farm to the restaurant to enable quicker action when contamination is discovered.