IRVINE, CA - Good morning, AndNowUKnow readers!
Today, I am bringing you some of the category and weather news from around the industry. Check back twice weekly to see where the rain is falling, the sun is shining, and everything in between.
FLORIDA
A wide range of products are still coming from the Sunshine State. This week, Florida will see high temperatures in the upper 80° and low 90°s, with daily chances of rain through next Wednesday. Thursday will see possibilities of at least .5”. Low temperatures will be in the upper 60°s and low 70°s for the next 10 days.
COACHELLA VALLEY
Yesterday saw an abrupt end of the heat wave as a cold front came through the area and dropped temperatures to 84° for a maximum and 59° for a minimum. There was also wind of 25 mph yesterday.
Temperatures will begin to warm again tomorrow and will reach a high of 100° by Friday. Come Sunday, May 5, temperatures will cool again and will see a maximum temperature of 87° on Monday, May 6. Bell peppers, beans, eggplant, and tomatoes are growing this time of year.
SAN JOAQUIN VALLEY
A late developing storm brought some light showers and much lower temperatures to the valley yesterday. Temperatures went from the mid-90°s toward the end of last week to only 75° yesterday. On Thursday, things begin to warm up again with highs in the mid-80°s and will reach 89° for Friday and Saturday. On Sunday, May 5, and Monday, May 6, temperatures will cool off again. There is no more rain in the 10-day forecast. Citrus, blueberries, and some wet veg are currently coming from this area. Cherries will be starting next week.
COASTAL CALIFORNIA
The growing regions of Salinas, Santa Maria, and Oxnard will see temperatures in the mid- to upper 60°s for a high and in the upper 40°s to low 50° for a low over the next 10 days. Salinas and Santa Maria might see a high of 70° on Wednesday. There is no rain in the 10-day forecast. Wet veg and berries are the main items coming from these regions.
GEORGIA
Throughout the state, the highs will be in the upper 80°s and lows in the mid 60°s over the next 10 days. There is a chance of light rain for this Friday and Saturday. The region is now shipping blueberries.
RIO GRANDE VALLEY TEXAS
Southern Texas will see maximum temperatures in the low 90°s and minimums in the low 70°s over the next 10 days. Today will be windy, with speeds of up to 25 mph. Saturday through Monday, there are chances of light right up to .3”. Watermelons should be starting soon in this area.
PALO VERDE VALLEY & IMPERIAL VALLEY CALIFORNIA
These regions are next up for cantaloupes and honeydew melons. Maximum temperatures this week will be in the upper 80°s to upper 90°s and minimum temperatures in the upper 50°s to low 60°s. Look for melons to begin sometime next week.
Thank you again for your support, and we will be back later this week with another update.
LA CAÑADA FLINTRIDGE, CA - Allen Lund Company is welcoming a whole slew of new Vice Presidents to its leadership team. Bob Rose, current Manager ALC San Francisco, was promoted to Vice President Produce Sales; Tracey Lewin, current Manager ALC Los Angeles, was promoted to Vice President Brokerage Operations; and Lenny Sciarappa, current Manager ALC Boston, was promoted to Vice President Brokerage Operations.
"The Allen Lund Company has made changes to the organization, elevating current Vice Presidents to Executive Vice President status," said Eddie Lund, President. "This gave us the ability to promote three very successful managers to Vice President positions. Both Tracey and Lenny will oversee brokerage operations, which will enable them to mentor offices and provide additional leadership. Bob will work with specific ALC produce customers and continue to focus on the development of larger accounts."
In their new roles, Rose will report to ALC President Eddie Lund, while Lewin and Sciarappa will both report to Executive Vice President Jim McGuire, according to a press release.
Upon hearing of his promotion, Rose stated: “I look forward to working with even more ALC people along with some of the best customers in the produce industry. In my 33 years with the company, I’ve had the good fortune to work with and witness many market changes, technology innovations, and forward thinkers. I thank the leadership team for giving me this opportunity.”
Sciarappa, added, regarding his own promotion: "Joining the Allen Lund Company 23 years ago was one of the best decisions in my career. After meeting Allen, it was clear that this was a high integrity company, and that people that worked within the organization were a true extension of his family. I am honored and thankful to the executive team who gave me this opportunity."
Last, but not least, Lewin commented with her own tale, stating: "The day I landed at the Allen Lund Company over 30 years ago, was the beginning of some of the most rewarding parts of my life, to date, both personally and professionally. I discovered not only a second family at ALC but a sense of purpose and drive that was consistently met with trust and opportunity."
Congratulations to Bob Rose, Tracey Lewin, and Lenny Sciarappa on their new positions! For more produce promotions of all sorts and kinds, stay tuned to AndNowUKnow.
WENATCHEE, WA - Stemilt Growers is planning for a long season of cherry sales and the company makes that clear with its just-released Fruit Tracker Fast Facts video analysis of Nielsen retail scan data from the past two cherry seasons.
“Last year’s crop shortage on early season cherries when compared to 2017 was the likely cause for the dip,” said Brianna Shales, Communications Manager. “Our Fast Facts video reinforces the fact that no two cherry seasons are ever alike, and each season, including 2019, has to be approached differently.”
According to the company’s press release, cherries made up 4.7 percent of fresh produce sales on average during their 20-week summer season in 2018. The average store sold 488 pounds per week for $1,542 dollars, both of which were down double-digits from the 2017 cherry season.
With high potential to break volume records, the 2019 cherry crop in California will start later than it did in 2018. The late start means retailers must plan for California cherry promotions in late May and throughout June.
“The California crop is very promising. Retailers will have to wait longer than they are used to for the first promotion, but once that volume comes, they will be able to keep shelves full of great quality fruit until it’s time to transition to Washington,” said Shales.
Dark-sweet cherries sold for $3.08 per pound on average in the U.S. in 2018. This was up 12.7 percent from the 2017 crop. Golden Rainier cherries made up 5.2 percent of the cherry category volume in 2018, but just 7.8 percent of category dollars with an average retail price of a whopping $4.71 per pound.
“Dark-sweet cherries are the workhorse of the category and planning for big promotions when the crop allows it is vital,” said Shales. “Rainiers have a shorter season but are equally worthy of promotions. Even when on ad, they are a high-ring item.”
At just 1.1 percent of the volume, organic cherries are a much smaller part of the cherry category but sell for high retail prices. Organic cherries commanded a 41 percent average retail price per pound premium over conventionally grown cherries in 2018.
“There is lots of optimism in the air around cherries, and we are ready to get our long season started,” said Shales. “From early cherries in California to late, high-altitude cherries in Washington, Stemilt has the brands, programs, and intelligence to help retailers navigate the season and make it a huge success.”
As stated in the press release, a big June for Stemilt’s California cherries will be followed by an even bigger July for its crop in Washington. The Washington crop also has later timing than 2018, but with some overlap between the California crop. In August, Stemilt will round out its long cherry season with continued promotion opportunities.
For updates on the cherry season and all things fresh produce, keep checking in to AndNowUKnow.
SALINAS, CA - If you spend an inordinate amount of time seeking out new fresh food flavor trends (I mean, you are reading AndNowUKnow), you’ve undoubtedly encountered Mann Packing’s latest Brassica innovation—
I spoke with Mann Packing’s Director of Creative Marketing Loree Dowse to learn more about an item that is set to take menus by storm this season.
“CAULILINI baby cauliflower is an Asian-style cauliflower variety. Unlike conventional cauliflower, which has a dense head and grows low to the ground, it has elongated green stems that get brighter when cooked and creamy florets. We expose CAULILINI baby cauliflower to more sunlight than conventional cauliflower, and as a result it is extremely sweet with none of the ‘funkiness’ that you can sometimes taste in a standard floret,” Loree told me. “Aruba Vegetable Seed Company approached us several years ago with several interesting cauliflower varieties. Our Director of Growing Operations, Rick Harris, spent the next two years trialing 12 different seeds before landing on what we have today, which is a product that can be grown year-round here in the Salinas Valley.”
Mann Packing is able to grow CAULILINI baby cauliflower year-round in Salinas, California, and the produce provider is also looking into growing in the Yuma, Arizona, region should demand necessitate expanded production. The brand introduced 3x2 pound packs of CAULILINI baby cauliflower to its foodservice partners last year, and Loree told me response has been impressive.
“We decided to introduce CAULILINI baby cauliflower to our foodservice customers first, which is how we brought BROCCOLINI® baby broccoli to the market 20 years ago. Chefs are always looking for new and exciting items to highlights on their menus, and once a consumer gets exposed to it in a restaurant, they’re much more likely to seek it out at a later time,” said Loree. “Mann Packing is known for its product innovation. That being said, you can never be 100 percent sure of how a new product is going to be received by the market. I think I speak for all of us here in saying that we have been pretty blown away by how chefs and consumers alike have reacted to this.”
Retail offerings are already in the works, and if chefs’ reception is any indication, Mann Packing may have a truly category-expanding addition to this already popular cruciferous category.
“It’s been pretty exciting, and we’re looking forward to the ride,” added Loree.
For more fresh produce news, keep reading AndNowUKnow.
GUADALUPE, CA - Grower/shipper Beachside Produce has expanded its team to include three new, highly qualified individuals. Jim Gipe will join the company as Senior Account Manager and Commodity Specialist, Adrian Espinoza will fill a recently established role of Procurement and Commodity Coordinator, and Marcos Perez will act as Industry Sales Manager.
With a lifelong background in the produce industry, Gipe brings a wealth of experience. Growing up in Yuma, Arizona, he was part of a family that worked for the Bruce Church Company in Arizona and California. In his early teens, Gipe began his produce career moving sprinkler pipe each summer. In the late 80s and early 90s he worked with SYSCO as a Buyer and Merchandiser, and has since been selling for some of the major Salinas Valley Growers/Shippers and ran a successful brokerage business before joining Beachside.
“Jim will add depth, experience, and creativity to our sales team as a Senior Account Manager and Commodity Specialist,” said Steve Adlesh, Director of Sales. “We are absolutely thrilled he has joined our staff.”
Espinoza comes from a third generation farming family—in the early 70s his grandfather founded Big E Produce. Growing up working for the family business in Lompoc, California, Espinoza has since worked in many facets of the industry, including cooling operations, harvesting, and labor—including food safety and human resources. He most recently served as Harvest Manager for Epic Veg in Lompoc before working as Ag Manager of Operations for growers in Mexico for Western Pacific.
“Adrian brings a very strong skill set to Beachside and we are proud to have him on board,” said Adlesh in a press release.
As Industry Sales Manager, Perez was hired to create new opportunities in Organic Sourcing and Sales, along with Industrial Programs and expanded contract business. Perez grew up in Santa Maria and began his career at Gold Coast Packing. Prior to joining Beachside, Perez worked at Innovative Produce, focusing on Organic Produce and Industrial Sales, Contract Sales, and Business Development. He also brings with him experience in both Wholesale Produce Distribution and FOB Sales.
“Marcos has an excellent understanding of the industrial side of our business; especially juicing and organic sourcing,” said Adlesh. “He will become a key component in diversifying our business and growing new sales.”
Congratulations to Jim, Adrien, Marcos, and the whole Beachside Produce team!
WATER SPRINGS, FL - The National Watermelon Promotion Board (NWPB) is on a mission to sell more watermelons! The board is investing in comprehensive research to uncover and create new opportunities this year.
“The market is ripe for innovation,” said Jesse Wiggins, NWPB’s Board President. The Texas born, fourth-generation watermelon farmer brings a millennial point of view to the watermelon industry. “Research has always served as the backbone of NWPB’s promotional programs, but we’re stepping it up. We’re looking holistically at consumer behavior, nutrition research, retail data, and menu trends to market watermelon in different niches.”
According to the company’s press release, nutrition research, in particular, is ramping up. Studies will look at watermelon’s potential effects on weight loss and digestive health, impacts on post-exercise recovery; compounds in watermelon flesh, rind, and seeds; and effects of watermelon juice to support cardiometabolic health.
“Investing in nutrition studies will give us new data to inform messages that can be shared with influencers, like dietitians and media, to encourage watermelon consumption in specific recommendations,” said Stephanie Barlow, NWPB’s Senior Director of Communications. “We need to market watermelon in a way that captivates and inspires modern audiences.”
NWPB consumer research shows more than two-thirds of the population enjoy the taste of watermelon, which the board sees as an opportunity.
NWPB also is leveraging the plant-based trend. It will participate in The Culinary Institute of America’s Global Plant-Forward Culinary Summit to get watermelon in front of food distributors and restaurant operators who are implementing these trends.
“Plant-based plates are a culinary mega-trend we can use to position watermelon for foodservice,” said Megan McKenna, NWPB Foodservice Director. “Additional foodservice outreach, research, and tools are underway to get more watermelon on menus year-round.”
Wiggins also added, “We’re celebrating watermelon for what it is: a deliciously sweet, juicy fruit that has come to symbolize happiness and a carefree spirit in pop culture.”
Case in point: watermelon graphics showing up on countless apparel, tote bags, pool floaties, and beverage containers.
“People want to have a personal, emotional connection with their product choices,” remarked Barlow. “We’re turning watermelon into that experience with our new ‘Back to Basics’ consumer campaign.”
The campaign will deliver easy applications that are big on flavor, as well as demonstrate watermelon’s journey from field to table.
“Today’s consumers want to know where their fruit comes from,” expressed Wiggins. “They enjoy seeing the face of the farmer and knowing families and young people are devoted to growing watermelon. The market is shaping up nicely, and the growers will be really happy as long as watermelons keep moving.”
Merchandising representatives and watermelon queens will conduct in-store activations that promote flavor pairings through NWPB’s retail program, handling and selection information, and ideas for using the whole watermelon. NWPB will be launching a new retail kit to provide resources and tools for in-store employees as well.
For more updates on anything fresh produce, keep reading AndNowUKnow.
WATSONVILLE, CA - While many of us have left Earth Day behind us, California Giant Berry Farms is making sustainability front-and-center when it comes to the packaging of its precious berries. The company has recently been conducting field tests on a prototype cardboard clamshell for fresh strawberries. California Giant has partnered up with Sambrailo Packaging and Markon Cooperative for this project.
“We are happy to partner with Markon and Sambrailo Packaging to help make a difference and find new solutions for recyclability and ultimately being sustainable,” said Tom Smith, Director of Foodservice at California Giant. “There is definitely a cost issue associated with this package but it’s exciting to see an organization focused on making a difference the first priority."
Called Ready-Cycle and introduced by Sambrailo Packaging, the new cardboard strawberry clamshell has been making waves in the industry. Working closely with Markon Cooperative, California Giant has spent several months testing the two-pound clamshell in the field for shipments to distributor partners. Following some adjustments to the clamshell to ensure fruit integrity, a recent test shipment delivered positive results, prompting California Giant to consider implementing the new container during peak berry season this year.
According to a press release, Markon Cooperative is currently introducing the first of its new line of Ready-Cycle, corrugated, fully-recyclable clamshells, in an effort to reduce the amount of packaging in its supply chain and promoting recyclability.
Ever the innovator, California Giant searches for new opportunities and solutions to curtail excess waste, but the company admits that Ready-Cycle may not be the ultimate solution to the question about how to reduce the amount of plastic heading to landfills.
“The decision will ultimately lie with the consumer and test whether or not they are willing to pay for a fully-recyclable container when buying their fresh berries in the future,” commented Smith.
Will this innovative new clamshell lead the way for more sustainable packaging options? AndNowUKnow will keep you in the loop.
VIRGINIA BEACH, VA - Wegmans’ expanding footprint has been the subject of much anticipation recently. The much-beloved retailer has reached near and far to expand its presence across the eastern U.S., and now the company is one step closer to marking a milestone. With its Virginia Beach, Virginia, location’s grand opening last weekend, the company marked its 99th store—nearing the triple digit mark.
According to a press release, the new 4721 Virginia Beach Blvd. location boasts a 113,000-square-foot floorplan, more than 60,000 products—including more than 4,000 organic items, and 500 employees. The store will also feature a fast-casual restaurant called The Burger Bar, a Market Café with indoor and outdoor seating for more than 300, and a “smorgasbord of chef-prepared restaurant foods from Executive Chef Tom Schwarzweller and his culinary staff of 127.”
“I want our customer service to blow away all expectations,” said Store Manager Mike Coyle. “Every interaction is a moment of truth to win over our customers and earn their trust.”
New Wegmans locations in Raleigh, North Carolina, and Brooklyn, New York, are expected to open later this year—bringing the retailer up to and beyond the hundred-store milestone for the fresh food retailer.
For more on Wegmans and other big names in fresh food retail, keep reading AndNowUKnow.
AUSTIN, TX - Whole Foods Market is introducing new restaurant concepts to its brick-and-mortar locations as a means of broadening the retail experience for consumers. Last week, the specialty grocer welcomed two new in-store eateries to two of its stores in California and Florida: Nekter Juice Bar and Bird in the Hand. This puts Whole Foods on the map with competitors Kroger and Hy-Vee, both of which also operate fast-casual eateries in stores across the United States.
Nekter Juice Bar will open in a Porter Ranch, California, location at the end of May, bringing freshly made, clean, nutrient-rich acai bowls, superfood smoothies, fresh and cold-pressed juices, and coffee roasts heralding from Coffee Manufactory to more consumers, according to a press release.
“The opportunity to offer our customers a larger and more exciting food experience is really gratifying,” Whole Foods’ Porter Ranch Store Team Leader, Kevin Helfend, said. “This store offers the community a unique place to get together, shop for high quality groceries, and enjoy delicious food—all of the things that Whole Foods Market represents."
Steve Schulze, Co-Founder and CEO of Nekter Juice Bar, added, in a press release, “Aligning with Whole Foods Market, a brand that is synonymous with high quality and uncompromising standards, underscores our commitment to providing the best-in-class and authentic juice bar experience.”
In addition, Bird in the Hand already made its debut at a West Palm Beach, Florida, location this month. Bird in the Hand is part of Whole Foods’ “Friends of Whole Foods” program—a program working to offer innovative, in-store experiences with community chefs, culinary brands, and lifestyle brands in more locations.
“We’re very excited to welcome Bird in the Hand to Whole Foods Market in West Palm Beach,” said Rashne Desai, Whole Foods’ Regional Vice President, Florida, in a press release. “They have curated a delicious menu with cutting-edge rotisserie flare that forms the perfect bite to appeal to all palates.”
Bird in the Hand offers a menu with an American cuisine theme that features both plant-based and meat-forward protein options, like fire-roasted cauliflower, maple-roasted Brussels sprouts, lemon rosemary bird, twenty spice bird, black truffle prime rib, pretzel mac ‘n cheese, and more.
“While the ideas and flavors are timeless, the interpretation is modern and fresh. It’s delicious, accessible, and designed to be great both in-stores and delivered,” said Manuel Bornia, CEO of Collab Hospitality, the company that developed Bird in the Hand special for Whole Foods’ shoppers.
Which retailer will be next to integrate restaurant eateries into the brick-and-mortar store concept? AndNowUKnow will continue to report.
SAN DIEGO, CA - Equitable Food Initiative (EFI) adopted by GoodFarms, the Andrew Williamson Fresh Produce brand, created a certification program that helps farms produce safer food, reduce the use of pesticides, and create better and healthier places to work.
Now, both organizations are being recognized on April 27, 2019, for the joint creation of EFI Continuous Improvement Teams on GoodFarms’ operations in Mexico and the United States and will be included in the upcoming Gateway to Innovation showcase at the Viva Fresh Expo.
“It’s exciting to be recognized at Viva Fresh, especially since this award program celebrates a much broader range of innovations from field to shelf,” stated LeAnne Ruzzamenti, Director of Marketing and Communications for EFI. “The EFI Continuous Improvement Teams model provides a holistic way to address some of the industry’s biggest issues with labor conditions, food safety, and labor shortages. There is no other solution provided to the produce industry that brings together compliance, assurance and business performance.”
According to the company’s press release, a panel of judges comprised of retail, foodservice, and produce industry veterans chose the Gateway to Innovation finalists from a large number of entries based on a strict set of criteria regarding the timing and nature of the innovation and its contribution to the Tex-Mex region.
“The path of innovation is not easy, but the rewards are well worth the investment,” remarked Ernie Farley, Partner with Andrew Williamson and Board Member for EFI. “From our earliest introduction of the program, we recognized the value of the leadership training and certification program that has resulted in a higher quality product, a better working environment for our farm workers and a more transparent relationship with our retail partners.”
10 of GoodFarms’ growing operations in Mexico and California have been third-party certified by EFI to date.
On April 27, the finalists will be displayed before and during the expo. All expo attendees will be encouraged to vote live from the show floor via mobile device for their favorite innovation to receive the Best of Show Award, along with the second and third runners-up. During the expo, the award winners will be announced.
For more updates on EFI’s innovation and the Viva Fresh Expo, keep tuning into AndNowUKnow.