Four foodservice production methods for growing alfalfa sprouts were compared. Growing sprouts using the Glass Container Method resulted in the largest numerical yield of sprouts (242g of sprouts/ 5Og of seed), the smallest growth of bacteria (3.4 x 108 colony forming units/g) and the smallest total direct labor time (30 + 2 min). Sensory evaluation of 1 and 14-day old sprouts indicated that although panelists could differentiate between treatments (p Q 0.99) in a triangle test, no statistically significant preference for 1 or 14-day old sprouts could be detected. Service of sprouts at ~3 days post-harvest is recommended to provide a product of highest possible nutritional value (a12.02 mg ascorbic acid/lOOg alfalfa sprouts).