YERINGTON, NV - Peri & Sons is returning to the Organic Produce Summit (OPS) this year, ready for what its team notes as one of the best industry events for connection, perfect for diving into rapidly evolving trade topics like packaging, sustainability, and product visibility.
"For us, a strong show starts with the buyer list, and OPS consistently delivers. That is why we come back," Kelsey Weingart, Brand Manager, Marketing, tells me. "We want to hear what buyers are seeing on the shelf, learn what other growers are doing, and stay close to the ideas and innovations moving the organic space forward. Every year, we leave with something we did not have before, whether that is a new conversation, a new perspective, or both."
Packaging is among the topics top of mind heading into the second half of the year.
"Packaging regulations regarding materials and labeling are evolving quickly," Kelsey notes. "As we transition our full organic line to compliant, sustainable packaging, this requires continuous investment in materials, equipment, and processes. It is not a simple switchover, but it is the right direction, and we are committed to seeing it through."
While the company navigates those industry-wide shifts, its core message to buyers centers on the quality built into every onion long before it reaches a shelf.
"Onion flavor is not manufactured. It is grown, managed, and protected from field to shelf, and that is exactly where we put our effort," she shares.
That effort includes a deliberate choice to hand-harvest every variety—a practice many moved away from for cost savings. Machine harvesting bruises onions in ways that compromise both keeping quality and taste, Kelsey explains. Climate-controlled curing and direct-from-farm shipping carry that investment the rest of the way.
"Consistent flavor does not happen by accident. It is deliberately built at every step," she adds.
The commitment to genuine flavor also ties into a broader trend Kelsey is watching closely.
"Consumers are more frustrated than ever with produce that looks good and tastes like nothing. As food costs rise, expectations rise with them," she observes. "The farms and brands that deliver consistent, genuine flavor will earn trust, repeat purchases, and long-term loyalty. The ones that do not will keep losing ground to consumer skepticism."
With onions currently coming in from California harvest and shallots on the way in July, be sure to connect with Kelsey and the Peri & Sons team at booth #800, where the company offers both conventional and certified USDA organic through its One 'n Done® program. See you in Monterey, California, July 14–16.
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Peri & Sons Farms®
With deep farming roots that took hold over 100 years ago, four generations later, our family is still doing what we love…
