SAN DIEGO, CA - On Friday, October 25, border officers came across a suspicious shipment of produce at the Otay Mesa port of entry. Inside the tractor, officers found over 500 pounds of marijuana hidden inside boxes of produce.
According to Fox 5, officers were alerted when a drug-sniffing pooch smelt the paraphernalia during the secondary inspection, and then located 100 large packages of marijuana. The culprits tried sneaking the packages from Mexico by wrapping them in paper printed to look like jalapeños, then snuggled under real peppers.
In total, 527 pounds of marijuana was seized, estimating a street value of about $211,000, according the Customs and Border Protection. This just adds to a series of narcotics seized over the weekend, totaling 590 pounds of methamphetamine, 18 pounds of cocaine, 5 pounds of heroin, and 617 pounds of marijuana.
We at ANUK would like to thank the CBP for their service in helping keep our streets, and our produce, safe.
SACRAMENTO, CA - Wait, wait, wait! Before you pack away your Halloween costume and swap the jack-o-lanterns for faceless pumpkins in the name of November, the ANUK team has one last horror-filled activity for the produce industry!
Our ANUK apple logo is missing! It was last seen on the cover of the September issue of The Snack Magazine. Now, we need a few expert super sleuths to track it down on the cover of the October issue, or we’re worried we will never see it again. Cue the ominous organ music and bolts of lightning!
If you’ve always believed yourself to be worthy of riding in the Mystery Machine with Fred, Velma, Daphne, Shaggy, and Scooby Doo himself, then we’re challenging you to find the logo in what has come to be known around The Snack Magazine office as the hardest Find the Apple logo round yet. Cue the track of villainous laughing!
This round, you’ll need your handy dandy magnifying glass and a copy of the October issue of The Snack Magazine featuring our favorite bodyless heads. If you haven’t received a hard copy of our October issue click here for the digital cover. Then, to truly prove to us that you’ve found our beloved logo, we need you to snap a pic of your own bodyless head with a dismembered finger pointing to the logo. I repeat:
- Your FOUND the Apple Logo photo must include your face
- And your finger must be pointing to the AndNowUKnow apple logo
If your photo checks off the above boxes, email it to [email protected] to join the running for the $100 cash prize!
Every round, we choose two winners, one from the buy-side and one from the supply-side. If your photo lands in our inbox ahead of everyone else’s, you could join the winners circle with some of the quickest produce people, like:
- David Liesenfelt of Fresh Concepts (reigning supply-side champ)
- Kelly Mejia-Cruz of Denny's (reigning buy-side champ)
- Monina Knox of Sobeys
- Chris Olsen of Gold Coast Packing
- Kimberly Chan of 99 Cents Only
- Danny Ortiz of Sysco
- Brandi McGuire-Sisco of Topco Associates
- Mike Mendez of NatureFresh™ Farms
Interested in receiving a copy of The Snack to give you a leg up in future challenges? Subscriptions are valued at $129 per year, click here to subscribe.
Best of luck to all who dare to play!
BAKERSFIELD, CA - The sweet potato is the mightiest of all holiday spuds—apologies for my overt bias. But, I understand why consumers go crazy for these orange tubers and why retailers are going to want to stock up before the big holiday push. In order to navigate these busy times, I turned to Bob Haarhues, Country Sweet’s Director of Sales and Marketing, to learn about the state of the sweet potato market—and what it means for the holiday season.
“The sweet potato demand is strong as we head into Thanksgiving, and the market is tightening up fast,” Bob explained to me. “Coming off of last year’s smaller national crop, we all had to start early in July and August. Due to that, we’re all still closely watching operations to maintain year-round supplies.”
About 70 percent of the harvest, which includes Garnets and organic and conventional Covingtons, is currently complete, Bob remarked. The total harvest is estimated to be complete around November 19.
“Quality remains excellent out of Bakersfield—this area is perfect for growing sweet potatoes, with our warm and dry conditions through late October,” he said. “The team at Country Sweet Produce and Valpredo Farms work on this crop just about every day of the year—and we love what we do. This harvest has been our best yet, because every year we ramp up and do more to expand our capabilities in sweet potatoes.”
As Country Sweet continues to be a valuable partner to retailers, I asked Bob what he would like buyers to know most about the current state of the market.
“We would like buyers to consider new pack styles, as well as value-added options, to focus on premium packs, organic, and convenience options in the category. This adds value while also easing the burden on bulk potatoes,” Bob shared.
To keep up with how the market is shifting across a variety of categories, keep reading AndNowUKnow.
IRVINE, CA - President Tom Bellamore of the California Avocado Commission (CAC) has recently announced the promotion of seven-year CAC vet, Monica Arnett to the role of Vice President of Finance and Administation. The freshly-promoted team member will be overseeing the management of finance, administration, human resources, and information technology.
“For me, working with the California Avocado Commission is a blend of day-to-day essentials and high-level strategic thinking; every day is an adventure,” said Arnett. “It’s a unique business because to support the growers CAC needs to put as much funding as possible in support of California avocados, while maintaining reserves to carry through lean years due to crop and pricing variability.”
Arnett joined CAC in 2012 as Finance and Accounting Manager, before being promoted to Director of Finance in 2016. She kicked off her career in public accounting as an audit associate for KPMG, and then turned her sights to the health care industry, commercial and real estate assets, and property management with firms such as LBA Realty and the Koll Company. In 2009, Arnett earned her CPA. Though her career took her to Texas for a time, as a California native, she yearned to return home. So, when a position with CAC became available, it was a perfect fit.
“In her previous roles with CAC, Monica has demonstrated continual growth and mastery of the unique skills needed to spearhead the finances and administration of the organization,” Bellamore commented in a press release. “Market conditions in the avocado industry can have big impacts on the commission’s funding and the California avocado growers’ needs for marketing and other support. Monica is right on top of CAC’s finances and forecasts, which helps us be nimble and responsive while acting responsibly with grower funds.”
Arnett spends her time volunteering with the Big Brothers/Big Sisters of America and running. She has completed the Los Angeles Marathon a whopping three times and has participated in several other full and half marathons throughout the State. Arnett lives in San Clemente, California, with her husband and daughter.
Congratulations to Monica on her exciting new role!
IRWINDALE, CA - For Bonduelle Fresh Americas (BFA), innovation has been at its core since it began in 1969. Fast-forward fifty years, and many innovations later, we see BFA as a leader in the industry, poised to innovate once more. Mathew Caldwell, Senior Manager of Corporate Social Responsibility, sits with us at ANUK and details how exactly BFA is innovating with its 2025 Corporate Social Responsibility Commitments and how the company plans to enforce its values.
BFA developed its 2025 CSR commitments for three reasons. For one, the increasing number of climate-related issues couldn’t be ignored anymore, and the company felt there was a need for immediate action. Another was that BFA is a family-owned and family-run company that has placed sustainability at the heart of business for decades. The last one?
“Our employees, regulators, customers, and consumers expect us to be better,” Mathew tells me. “Sustainability is critical to recruiting and retaining talent, bans against plastics are on the rise, customers expect us to reduce greenhouse gas emissions with them, and consumers want to know that the goods they buy are ethically sourced. These are powerful motivators that we took very seriously and are reflected in our strategy.”
Mathew goes on to tell me that the company has already jumped on these commitments, and the first obstacle was the packaging. The company plans on tackling it through initiating three goals: to move to 100 percent recyclable, reusable, or compostable packaging; to reduce the use of virgin plastics by 25 percent; and to educate consumers by including How2Recycle labeling instructions on 100 percent of branded products.
“We launched a packaging task force at BFA to help us achieve these ambitions and move closer to a circular economy,” comments Mathew. “The packaging team has spent the last year gathering and analyzing packaging data from suppliers to create a baseline and target areas where we can make the most impact.”
With ambitions like these, partnerships are a necessity. BFA has ongoing meetings with current and prospective suppliers, plastic processors, recycling facilities, and other experts to identify ways to improve recycling practices, incorporate plant-based materials, and increase the amount of post-consumer recycled content (both bottles and thermoforms) in its products.
“Our corporate mission is to create a better future through plant-based foods. Our 2025 CSR strategy demonstrates the breadth and depth of that commitment to sustainable development—tackling issues ranging from alternative farming techniques and waste to community involvement and human rights,” Mathew continues. “We want all of our employees to feel part of these efforts, and this was a great way to mobilize people toward tangible outcomes in a meaningful way.”
Part of that effort is instigating the goal of each facility administering at least two volunteer days a year on company time.
“While we are still formalizing our corporate citizenship policies, we will direct most of our volunteerism and corporate philanthropy toward the causes we know we can impact as a business, such as sustainable agriculture, hunger relief, and waste reduction,” Mathew notes on the company’s corporate citizenship.
BFA announced its CSR commitments on October 16, 2019, which happened to be World Food Day. Mathew says the decision to go public was in part to raise awareness of the work BFA was doing as well as to invite the public to follow the progress and hold the company accountable. BFA hopes that by going public, peers who may be working on similar issues can access data that has been proven to aid in sustainability.
“For BFA, announcing these goals, committing ourselves to annual progress updates, and publishing a comprehensive CSR report sets a new example for our industry—one we hope others will emulate,” concludes Mathew.
As we follow companies like Bonduelle Fresh Americas in its mission to make the world a more sustainable place, keep following us on AndNowUKnow.
SANTA PAULA, CA - With the holidays upon us, consumers begin to scan Pinterest and scramble around the grocery store, seeking out new recipes that will take their holiday meals from antiquated to celebrated. Limoneira, as always, keeps an ear to the ground when looking for ways to support its customers and consumers, and has recently graced the public with several new recipes. Limoneira's beloved partner, Spokesperson Megan Roosevelt, has concocted dishes that will open shoppers’ minds to new ways to use citrus and other produce categories.
“As one of the largest growers of citrus in the United States, the partnership with Limoneira made a great deal of sense,” Roosevelt said. “It’s synergistic. We all know that citrus is among the healthiest products people can integrate into their diets.”
Roosevelt serves as Limoniera’s spokesperson for its One World of Citrus™ campaign, and with creds that include being an internationally published author, cooking show host and producer, and a nutrition expert for national and regional television and magazines, according to a press release. She brings a unique mindset and extensive experience as a plant-based Registered Dietitian to Limoneira, helping the company create compelling recipes that demonstrate the many applications of its exceptional citrus.
This November, Limoneira is highlighting dishes that are perfect for any occasion, including Lemon Muesli, Butternut Squash Quinoa Patties with an Orange Cranberry Sauce, and Orange Hazelnut Pumpkin Pie. The company posts its recipes and how-to videos to the Limoneira YouTube Channel, where consumers can see tips and tricks to ensure culinary perfection.
The newest recipes include:
Immune Boosting Lemon Muesli
Ingredients:
- 2 cups of rolled oats
- 1 Limoneira classic lemon
- 1/3 cup of sliced almonds
- 1/3 cup pumpkin seeds
- 3/4 cup of flaked coconut
- 1/2 cup dried berries
- 1/2 teaspoon ginger powder
- 1/4 teaspoon sea salt
Directions:
- Pour oats, almonds, pumpkin seeds, coconut, berries, ginger powder, and salt in a bowl.
- Add the zest and juice from the lemon into the bowl.
- Mix well and spread onto a baking sheet.
- Bake at 350 degrees Farenheit for 15 minutes.
- Enjoy!
Butternut Squash Quinoa Patties with an Orange Cranberry Sauce
Ingredients for the patties:
- 1 cup cooked butternut squash
- 1 cup cooked quinoa
- ⅓ cup diced onion
- 2 tablespoons fresh basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil
- 1 egg or vegan egg replacer
Ingredients for the cranberry sauce:
- 1 Limoneira navel orange
- ½ cup coconut sugar
- 2 cups fresh or frozen cranberries
Directions for the patties:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mash butternut squash and then add quinoa, onion, seasoning, coconut oil, egg, and basil, and stir together.
- Form into four patties and fry or bake for 30 minutes.
Directions for the cranberry sauce:
- Juice orange and place juice, sugar, and cranberries in a small pot and stir to combine.
- Let simmer for 15 minutes.
- Top quinoa patties with cranberry sauce and enjoy!
Orange Hazelnut Pumpkin Pie
Ingredients:
- 1 ½ cup (15 oz. can) of canned pumpkin
- ½ cup chopped hazelnuts
- 2 tablespoons coconut oil
- ⅓ cup Limoneira Navel Orange Juice
- ½ cup coconut sugar
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
Directions:
- Pour all dry ingredients into a bowl and mix well.
- Add the wet ingredients into the dry and mix well once again.
- Add the mixture to a pre-baked pie crust.
- Top with hazelnuts.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Enjoy!
Keep reading AndNowUKnow for more ways to sweeten and/or spice up your holidays.
UNITED STATES - The year is 2019. In a nondescript back alley, a group of cloaked figures stand in a circle. They are retail representatives convening to discuss the latest fad in grocery retail: dark stores. You might be wondering: Why must they meet in such a drab place? My question in response is: Where else would you meet to discuss dark stores?
Contrary to the image I’ve just conjured, dark stores aren’t actually that… “dark.” Instead, the term has been selected to describe the latest store format charting high with retailers of all shapes and sizes. Unlike the name suggests, dark stores have only been deemed such because there’s no shoppers perusing their wares. Instead, retailers like Walmart, Albertsons, Hy-Vee, Stop & Shop, Meijer, and more are using the dark stores to support their online grocery operations efficiently. As a result, dark stores—which typically resemble mini warehouses—tend to be fully automated and chock full of technology and innovations designed to make online grocery delivery as convenient as possible for all involved.
“Micro-fulfillment helps retailers solve the labor and last-mile costs conundrum,” wrote Christopher Mandeville, Analyst at Jefferies, in a research report. According to CNN, Mandeville also noted that the cost of delivering groceries from central warehouses (a.k.a. the old fashion way) is usually two times higher than using micro-fulfillment stores or dark stores.
Specifcially, CNN cites Walmart as an example, who has trained over 30,000 workers to complete online grocery orders. Rather than optimizing their services, Walmart found that the influx of employees (including those from delivery services like Instacart and Peapod) in combination with consumer shoppers crowded store aisles during peak shopping periods.
As a result, Walmart opened Walmart Pickup Point, a 40,000-square-foot warehouse that resembles a ’50s diner—shoppers drive up to a spot and have their groceries delivered straight to their car. Walmart is also testing an autonomous shopping cart that literally shops for groceries on its own before depositing them with a Walmart worker who then prepares the order for consumer pick-up—a prototype that could be where Sobeys is planning to take its own recently unveiled autonomous grocery cart.
Similar to Walmart, Albertsons is also testing robots to assemble grocery orders on their own at micro-fulfillment centers fully dedicated to online grocery deliveries and pickups. Already, the robots are being celebrated for speeding up the process.
At the backs of its stores, Stop & Shop is trialing Albertsons’ dark store method with its own 12,000-square-foot, fully automated fulfillment centers. Meijer is also following suit with its own micro-fulfillment warehouses, maximizing space in its brick-and-mortar stores.
Hy-Vee, on the other hand, ditched the attachment aspect of Albertsons’ and Stop & Shops’ dark stores and instead is trialing locations that resemble regular grocery stores except for their lack of signs (spooky!). The stores are then used like any other fulfillment center, filling shoppers online orders and saving space in the retailer’s traditional supermarkets.
Will dark stores soon become less of a fad and more of a regular part of everyday grocery life? ANUK is thinking yes, but we'll keep following our leads in the meantime.
LOS ANGELES, CA - My grandpa once cut open a watermelon, handed me a spoon, and started scooping the fruit off of its rind and into his mouth. Naturally, I followed suit, but gave zero thought whatsoever to where that melon had hailed from. Years later, I’m just now realizing that watermelons are grown in the ground, unless it’s a watermelon from Pacific Trellis Fruit®, of course. The California-based company recently debuted its newest innovation: shade house-grown Dulcinea® Brand PureHeart® Seedless Watermelons that never make contact with soil. Pacific Trellis partnered with Agroexport de Sonora to test a new methodology that involves growing its Dulcinea Brand PureHeart Seedless Watermelons on vertical poles inside the new shade houses.
“By growing our PureHeart Seedless Watermelons vertically on poles in shade houses, we are able to protect them from certain elements, which results in higher yields and better quality,” said Josh Leichter, General Manager. “This growing methodology also has a positive impact on the environment since it requires less water and land to grow the watermelons vertically.”
According to the company’s news release, this new method for growing watermelons has multiple benefits. Growing the melons on poles allows for a 30 percent higher yield than traditionally-grown watermelons. Additionally, the shade house helps improve their appearance and quality by protecting the watermelons from the harsh effects of the sun, extreme wind, and insects. Growing them in shade houses also allows for an increase in year-round availability. During hot summers, the shade house helps to shield watermelons and increase their chances of becoming healthy melons. In the winter months, the shade house helps to trap warm air in, allowing the melons to continue thriving.
Shade house-grown Dulcinea Brand PureHeart Seedless Watermelons are currently in the market in limited quantities, so don’t hesitate to get your hands on some! For more innovative industry news, keep reading AndNowUKnow.
DOWNERS GROVE, IL - 2019 has been a year of change for Fresh Thyme Farmers Market, as the company has reconsidered both its retail strategies in the wake of a changing consumer climate and shaken up its executive department with key promotions and appointments. The latest change for the retailer comes in the form of its President and CEO’s departure. Since the company began in 2012, Chris Sherrell helped lead Fresh Thyme to an operation outfitted with 77 stores.
“I am extremely proud of the company I was able to build as well as our mission of bringing fresh and healthy food at an amazing value to dozens of communities,” said Sherrell. “As happens with many entrepreneurs, as Fresh Thyme has matured, I am ready for my next challenge.”
Gerald Melville has been selected to lead Fresh Thyme in the role of President. A 39-year retail veteran, Melville joins Fresh Thyme from Meijer, where he was a Regional Vice President of Stores, overseeing operations for nearly 50 Meijer supercenters in Illinois and Wisconsin.
“I’m very pleased about this exciting opportunity,” said Melville. “Fresh Thyme is a dynamic brand with an ideal offering for today’s health conscious customer. I’m looking forward to joining the team and working together to continue the company’s growth and success.”
Prior to joining Meijer in 2009, Melville held a variety of senior leadership roles with Albertson’s and SuperValu, including broad responsibility for store operations, customer service, labor, food safety and asset protection.
Congratulations to Gerald on this new role, and we wish Chris all the best in his next chapter!
PHOENIX, AZ - Yesterday, Sprouts Farmers Market reported results for the third quarter, which ended September 29. In an effort to accelerate growth, the company has announced that it will open 20 scaled-down stores to increase production next year.
“Reflecting on my first 100 days at Sprouts, I am even more privileged to be part of this unique brand and excited about the opportunities that lie ahead,” said Jack Sinclair, Chief Executive Officer. “While we are in the early stages of assessing our strategy for long-term growth and value creation, I am encouraged by the commitment from the team and their dedication to improve the performance of the business.”
The earnings call transcript further detailed the company's new growth strategy.
"The size of our store prototype has only increased slightly over the last few years. The cost to build has increased significantly," said Sinclair. "New stores have been increasingly more complicated and become more expensive to operate and build. Interestingly, our smaller stores tend to be more productive than our larger stores. Our fresh sales distribution works effectively where we have density. Where we don't, it is suboptimal, which creates shrink and cost inefficiency. Going forward, the expansion of our store network and associated logistical support will be more coordinated and concentrated, driving efficiency in distribution and transportation."
He continued, noting that, "We're going to slightly slow growth to approximately 20 store openings in 2020. This selection will include stores that are already in flight and/or in premiere locations. Our expectation in 2021 is that we will return to or exceed our current rates of growth. We have confidence that with the optimal prototype, Sprouts has a long runway of unit growth ahead."
Highlights from the company's financial report included:
- Net sales of $1.4 billion; an 8 percent increase from the same period in 2018
- Comparable store sales growth of 1.5 percent and two-year comparable store sales growth of 3.0 percent
- Net income of $26 million, compared to $38 million from the same period in 2018
- Diluted and adjusted diluted earnings per share of $0.22; compared to diluted earnings per share of $0.29 and adjusted diluted earnings per share of $0.27 in the same period in 2018
- Increased EPS guidance for 2019
To see the company’s official press release, and full details of its quarterly, click here.