LAGUNA NIGUEL, CA - LIV Organic is making moves to respond to the heightened demands of retailers for more consistent year-round organic programs. This fall, with the expansion of its potato program into the eastern slopes of Washington, the company’s now 52-week portfolio of organic potatoes is enticing and exciting the fresh produce department and customers alike. And what does that mean for retailers? Start getting those orders in now.
“This was a project in the making for a few years now and enables us to go year-round on organic potatoes,” Co-Founder Anthony Innocenti, shares with me. “We wanted to develop this in a thoughtful manner that would enable us to expand acreage over the next few years moving forward. We wanted to ensure consistency of product instead of coming out of the gate running and then fall down without testing multiple varieties and different growing regions to ensure the highest quality and sustainable growth for our grower partners.
This new development will also create additional opportunities for LIV and its retail partners with the inclusion of new state-of-the-art bagging machines.
“The great thing about the expansion in the organic potato category is it will enable us to complement all of our other year-round programs with our grower partners including citrus and onions as well,” Anthony says. “With the boots on the ground in every growing region and daily reports from the fields, seven-day-a-week transportation, and six-day-a-week packing. this ensures we can pack and ship as fresh as possible. Our speed to market is elevated even more by our promise and commitment to bringing some of the highest quality organic potatoes to market and to the consumer. We always keep the customer in mind when we evolve our program. If it creates a better sales and supply opportunity for our retailers then it is a win-win for us!”
LIV Organic’s vision for growth is more than its mission, but a road map for excellence. We are excited at AndNowUKnow to see what the team gets up to next!
SUNBURY, PA - Weis Markets recently announced its online ordering service, Weis 2 Go, will go live in 61 additional stores, bringing the total to 150 stores in seven states now operating this in-demand program. Customers can now pick-up from designated Weis Markets or have their groceries delivered straight to their doorsteps.
“Over the past two years, we have steadily expanded and upgraded our Weis 2 Go online ordering service, which offers a more seamless shopping experience through mobile ordering on the Weis app and online at WeisMarkets.com,” said Kurt Schertle, Chief Operating Officer. “Weis 2 Go continues to offer same-day pickup on orders as well as the savings and rewards of the in-store shopping experience. A growing number of our customers have embraced this service for its convenience, including home delivery at participating stores in as little as one hour.”
According to the press release, each Weis 2 Go order is handpicked and packed by trained personal shoppers and then carefully stored until pick up, where customers can pay via PayPal or at the store with curbside checkout. For a limited time, the $4.95 curbside pick-up fee is waived. Customers can use paper and digital coupons as well as their Weis Preferred Shopper cards to save on orders and earn rewards on gas and private brand products. They can also browse the weekly online circular and add sale items to their carts.
With the newly implemented system, Weis customers can now select to have their groceries delivered through the Weis Markets website or app, or through delivery subscription service Shipt.
Visit Weis 2 Go for more information, and stay with AndNowUKnow for more retail innovations.
FRESNO, CA - In the produce industry, you start to get used to hearing about 100-year-old companies and the generations of family members still involved in all parts of the operation to this day. While we hear about it a lot, it never gets old—do you see what we did there?—and Baloian Farms has one of those stories we could listen to for hours all because of its pepper legacy and passion for produce.
“Baloian Farms has been in business for over 100 years. It’s now four generations deep. Our core commodities are fresh vegetables, with a focus on peppers—green, red, yellow, and mini sweet peppers,” Jeremy Lane, Sales Manager, began, sharing Baloian Farms’ story with us in our video exclusive. “Something unique about Baloian Farms is that we are a year-round supplier on our pepper program. We’re standing in one of our fields that is a transition field that we will start harvesting in a couple days.”
Outside of the winter months, Baloian Farms grows throughout the state of California, including Coachella Valley, the San Joaquin Valley, and other central coast areas. Once the cold starts to creep in, the company transitions to Mexico, in the states of Sonora and Sinaloa, to accomplish that year-round status.
Another strategy Baloian Farms has implemented to keep its pepper program on the up-and-up all year long is with innovative machinery.
“The new Pepper Machine is a state-of-the-art piece of machinery. It's utilizing lots of new technology, which is helping us create an even higher quality pack,” Jeremy explained. “We pick into bins out here in the field, those bins are then consolidated to one packing location. That way we have one type of pack at the end of the day even though we are harvesting in multiple growing districts.”
For more of a peek behind the greens at Baloian Farms and to hear more from Jeremy, check out our exclusive video above.
TUCSON, AZ - It is with great sadness that Fresh Farms announced the passing of Jerry Havel on July 17, 2019. He will be remembered as a passionate produce man, an avid outdoorsman, a loving brother, the king of one-liners, and an amazing father and husband for 31 years. He is survived by his wife, Margie Havel, and his three children Joseph, Elly, and Daniel.
As a pillar in the industry, Jerry's nearly four decades of service enriched the entire industry and touched so many people in so many ways. After graduating from St. Norbert College in 1978, he began his career in produce with Dole Bananas. Though his beginnings were humble, Jerry rose up in the produce world, spending his last days as Sales and Marketing Director for Fresh Farms. His passion for life carried over to his work, bringing success to himself and the industry.
Jerry was born August 2, 1956 in Rhinelander, Wisconsin, to James and Irene Havel. He was the sixth of seven children. Throughout his life, he traveled to the beaches of Malibu, the honkeytonks of Dallas, and the French Quarter in New Orleans. He ultimately settled down in Visalia to start a family and his own company, US Fresh. He passed away peacefully in Tucson, Arizona, after a courageous fight with cancer, at the age of 62. He is survived by his wife Margie, daughter Ellie, and sons Joseph and Daniel. He will be greatly missed by all who knew him.
Family and friends are invited to attend a Celebration of Life Service on Friday, July 26, 2019, at 3:00 p.m. at the Arizona Inn, 2200 E. Elm St., Tucson, AZ 85719. In lieu of flowers or donations, please spend time with your loved ones and share a laugh, as Jerry would have wanted.
AndNowUKnow offers our deepest condolences to the Havel family and all affected during this time.
BEIJING, CHINA - Since the beginning of the summer, all eyes have been on the cherry category as the transition from California to Washington left a tight market and high demand for the summertime crop—Stateside. Across the Pacific, however, the market for U.S.-grown cherries has suffered, but for reasons a Reuters report attributes to the “tit-for-tat trade battle” between China and the United States. In fact, the news source describes the imported cherry market in China as a “symbolic casualty” of the tariff war—but what does this mean for some of our industry’s leading growers? As we have heard from many sources, the cherry market has been strongly impacted.
“Tariffs cause disruption to all export and import. This particular one disrupted a great premium market for the cherry growers in the U.S.,” Roger Pepperl, Marketing Director for Stemilt Growers, shared with ANUK. “China buys the best cherries we grow in size and quality and, because of that, the market was very important.”
This very important market, however, has essentially disappeared after the Chinese government placed “sky-high tariffs,” according to Reuters, on U.S. cherries.
“A situation like this can cause sourcing to go elsewhere. In some cases, tariff costs just make retail pricing too expensive for trading,” Roger continued. “The key is if the sourcing disruption continues after tariffs are reduced or revert back to conditions as they were before.”
Customs data shows that what was once a $200 million business in China in 2017 has since decreased to a little more than a tenth of its volume peak in just a two-year time span, Reuters reported. While China has looked for sourcing elsewhere, specifically Turkey, Uzbekistan, and other parts of Central Asia, total cherry imports into China by volume have decreased from 1,505 tonnes in May of 2017 to 187 tonnes in May of 2019—all because of the lack of U.S. shipments.
While this has resulted in a loss for some U.S. growers, it is also a loss for consumers in China, who have increasingly demanded cherries over the years.
“With such exorbitant costs after the tariff hikes, and impact of a strengthening dollar, it’s impossible to develop the market—we are at best maintaining it for now,” Victor Wang, the China representative of the U.S. Northwest Cherry Growers, said to Reuters.
What does the future entail for the global cherry market? And when will the tit-for-tat tariff war end? AndNowUKnow will continue to follow all leads.
WATSONVILLE, CA - It’s a big month for Monterey Mushrooms news, this time honing in on the foodservice segment of the business. The company announced it is introducing a new 40 oz bag for sliced white mushrooms to those it serves in the foodservice sector.
“The larger bag, presented for the first time, improves shelf-life and quality,” said Sandy Malouff-Quintana, National Account Manager, Foodservice. "Convenience is a factor when selling fresh produce, and our pre-sliced mushrooms are the ultimate in convenience."
This bag is designed to meet the needs of the pizza business and other foodservice operators who use large quantities of sliced mushrooms as a key ingredient, according to a press release. The company added that sliced mushroom sales are strong and will continue to grow.
"When we can offer a solution to customers—either in a commercial kitchen or a home kitchen—it makes a huge difference,” Malouff-Quintana said. "Helping our customers save on labor costs and decrease food waste, is our goal."
The newest addition to Monterey Mushrooms will be available this weekend at PMA Foodservice, booth #108, as well as a full line of fresh mushrooms in multiple sizes and varieties, designed to meet the specific needs of foodservice operators.
This announcement comes on the heels of a slew of new things for the mushroom grower, not the least of which are nationwide organic mushrooms and new summer-inspired label art on select packages it provides.
Continue to follow AndNowUKnow for the latest in growth and offerings in our industry.
OXNARD, CA - Everyone needs a team behind the scenes not only helping a company reach its greatest potential, but providing the goods to get the job done. Gills Onions is ramping up its Whole Peeled Onion Program to do just that. And for Gills, PMA Foodservice is the place to share that message.
"We are helping our foodservice customers as they work to connect with current trends," Megan Jacobsen, Vice President of Sales and Marketing, shares with me. "Fresh flavor and Instagram-worthy dining experiences continue to be a big trend. It is no secret that onions are packed with nutrients and flavor. The versatile vegetable we sell can add just the right mixture of tastes to add the perfect touch to meals. Onions represent the third largest fresh vegetable industry in the United States. The U.S. per capita consumption of onions is about 22 pounds per year. This translates to over 400 semi-truck loads of onions used in the United States each day. That’s a LOT of onions! But what does that mean in terms of trends? Gills Onions provides this essential item in the backend of a kitchen with no waste."
Gills saves its foodservice customers time with a fresh-cut onion program so chefs can focus on the bigger picture: creating their own onion masterpieces like red onion balsamic jam (one of Megan's favorites), in-house made pickled red onions, fermented onions, fresh onion rings, whole slabs grilled for side dishes, steak garnishes, etc. And Gills delivers this with consistent pricing and yield, which are key to menu planning.
"Zero waste is also a HUGE trend as well. With climate change and environmental issues becoming a major selling point for customers, restaurants are having to heavily consider the waste they create," Megan adds.
While addressing trends can be a great opportunity to hang your hat on, transportation as a challenge is also a pressing factor in today's business decision making process.
"We provide our foodservice customers no waste, just 100 percent useable product. This means that the 30 percent onion waste a sack of onions creates isn’t being shipped across the country and landing in their kitchen just to be thrown away. We are supporting each other in a greener supply chain," Megan reflects, adding that there is more than just a handful of reasons why choosing a partner like Gill's is the way to go. "A whole peeled onion program makes sense. And cents. The cost of doing business is rising at an extremely fast pace for our foodservice industry, and that will not be changing. Not only does it cost money to whole peel a sack of onions in back of a kitchen, finding the labor to do it is becoming harder. Our message at PMA Foodservice is consistent with what we sell daily – no labor and no waste, just usable product. A Gills’ Whole Peeled Onion Program provides a consistently high-quality product, where sack onions can vary in quality, price, and yield, and it takes out the time consuming kitchen labor while reduce the opportunity for knife injuries and cross contamination in the kitchen."
Gills strives to be the best at what it does, bringing peace of mind to those restaurants, schools, and hospital cafeterias and catering operations that are looking for solutions that allow them to maximize the backend of their kitchens and bottom lines.
"Our foodservice customers profit from a greener supply chain, increased transparency, and from partnering with suppliers who share the same values and commitment to sustainability," Megan says.
Saturday will be a good day to be a Gills Onion partner, and a great day for those foodservice partners looking to up their onion game. Stop by booth #419 and check out all things Gills Onions!
LOS ANGELES, CA - When I think of everything produce, my mind quite often drifts to The Giumarra Companies. And while the company impacts categories across the retail board, it also loves to raise the bar in the foodservice space as well. What better place to do that than PMA Foodservice in Monterey, California, this week?
“The foodservice sector is at the forefront of trends and plays a vital role in helping establish new trends,” Gary Caloroso, Regional Business Development Director, shares with me. “We know that today’s consumers get information about their food from a variety of online and offline avenues. Consumers of all ages look to their favorite restaurants for ideas and inspiration and oftentimes discover new dishes this way.”
Giumarra is a key provider of avocados, tomatoes, and other items in the foodservice space. At the show, the team will be focused on connecting with existing and new customers to learn more about their business and how Giumarra can best incorporate its products into the foodservice produce mix.
Between dips and toast toppings, desserts and playful salads, avocado demand shows no sign of stopping. And with two of those key foodservice categories as avocados and tomatoes, Giumarra will be sampling roasted tomato and avocado crostini at its booth, and looking forward to discussing new and interesting ways to incorporate avocados into menus.
“Our company was founded on the basis of strong service, and our foodservice business is no exception,” Gary tells me. “Our team understands the unique ripening, quality, and logistical needs of foodservice. Foodservice is an important piece of our business and a way to connect to consumers.”
While you are crafting your go-to list for this weekend’s PMA Foodservice, make sure to add booth #606 and check out what Giumarra is all about!
UNITED STATES - Grocery stores have begun blending restaurant offerings into their formats, so why wouldn’t meal kits look to restaurants to revive the sector? Mike Sula of Food Fanatics Magazine detailed what this might look like in a piece featured on US Foods’ website.
“Industry experts say the subscription model has worn thin, while the novelty has worn out among millennials who see dinner as a last-minute decision,” he articulates in the post. “The restaurant industry has a distinct advantage. Independent operators, large and small, are building on unique concepts, loyal followers, and nimble social media marketing to reach customers who’d love to eat their food, off-premise, in the comfort of their own mental (and physical) pajamas.”
As meal kit companies shift their focus, could the blend of grab-and-go meals be incorporated into the world of chefs and restaurant owners?
Sula cites several restaurants that have taken to building grab-and-go meals in house, which busy customers simply swing by and pick up. Rather than have to assemble the meals once they’ve arrived home, they’re ready to eat. Some chefs create meals that the customer assembles after purchase, offering a similar format to that of HelloFresh or Blue Apron.
For an in-depth look on meal kits blending with restaurants, click here.
As for its success, this depends, as most things do, on getting to know your market and what those consumers want. As we look to the latest on how foodservice may change, in the next few years and beyond, keep reading AndNowUKnow.
MONROVIA, CA - When Trader Joe’s announces changes, ears perk up. And when it makes changes to its produce department? Those ears practically float up to the ceiling, they’re so perked! On its podcast, the retailer’s Jack Salamon, Category Manager for Produce, discussed the ins and outs of Trader Joe’s produce department.
For those of us who frequent the specialty grocer, we’re familiar with the amount of pre-packaged goods. Trader Joe’s is actively working to correct that by implementing more loose produce products.
“You’ll see it in our potato and onion section, and in our apples. We have more loose apples than we did before, and more loose potatoes and onions, too,” Jack remarked.
For those products that can’t be packaged loose—think berries—the retailer is working on two new types of packaging. One is fiber till, a biodegradable and compostable cardboard-like material, and the other is a thinner type of recyclable plastic. By working on its sustainability initiatives, Trader Joe’s is on track to eliminate 4 million pounds of plastic from its stores in 2019 alone.
Other key takeaways from the episode included top-selling products, with the mighty avocado coming in at number one, followed by blueberries and organic strawberries.
Salamon also noted that vegetable and fruit sales are increasing exponentially, with vegetables leading the sales pack. And with new items like the Soba Noodle Vegetable Kit and the Southwest Sweet Potato Bowl, it’s little wonder veggies are hitting their stride.
To listen to the episode in its entirety, click here.
As always, keep reading us here at AndNowUKnow for the freshest take on retail news.