WASHINGTON, DC - In a complaint filed on June 8, 2018, the U.S. Department of Agriculture (USDA) alleged that Imperial Frozen Foods Op Co LLC, of Wake Forest, NC, failed to make full payment promptly in the total amount of $2,242,125 to 22 sellers for multiple lots of produce in violation of the Perishable Agricultural Commodities Act (PACA), according to a press release.
After the complaint was filed, USDA and Imperial Frozen Foods Op Co LLC entered into a consent decision and order in which Imperial Frozen Foods Op Co LLC, agreed to pay the unpaid produce sellers in full and to pay a civil penalty in the amount of $40,000. As a result of Imperial Frozen Foods Op Co LLC satisfying the terms of the consent decision and order, the finding that it had committed repeated and flagrant PACA violations was permanently abated without further process and the case has been closed.
The PACA Division, which is in the Fair Trade Practices Program in the Agricultural Marketing Service, regulates fair trading practices of produce businesses that are operating subject to PACA, including buyers, sellers, commission merchants, dealers, and brokers within the fruit and vegetable industry.
In the past three years, USDA resolved approximately 3,350 PACA claims involving more than $63 million. PACA staff also assisted more than 8,000 callers with issues valued at approximately $156 million. These are just two examples of how USDA continues to support the fruit and vegetable industry.
SACRAMENTO, CA - Okay, let’s all be honest: this was the hardest round of Find the Apple in The Snack Magazine history! Even with the tiny clue, I was sure only the paranormal’s sixth sense would be able to find it—but boy, does the produce industry sure love to prove me wrong. In the blink of an eye, our email inbox was bombarded with the quickest and slyest from around our industry, and I have to admit, I was thoroughly impressed.
On the supply-side, Brett Burdsal, Director of Marketing for Suntreat, beat everyone to the punch and slid into our inbox ahead of the pack, nabbing not only the top spot but also a cool $100 cash prize.
"Huge fan of the magazine, long time reader, first time winner! How did I find it you ask? I just kind of looked when the magazine came in and there it was, almost like a vision," Brett said.
On the buy-side, Danny Ortiz, Sysco’s Quality Assurance Inspector, swooped in for yet another win—his record too high for me to count at this point—and another prize of $100.
"Thank you to ANUK for this victory, I am so excited to be the third time winner. And to the rest of the players good luck next time," Danny said following his win.
Thought it was sure to be you this time around? Don’t worry, next time it just might be. There will be another chance to prove your stuff in December. Be sure to subscribe to The Snack Magazine here (subscription is valued at $129 per year) and keep an eye out for future contest announcements on ANUK.
October, 2018 Snack Magazine-Volume 36
Remember that contest rules require that submissions include a person pointing out the logo on the cover of The Snack Magazine, and the countdown only begins once we announce the contest in AndNowUKnow’s newsletter.
Congratulations to our October winners! And for those who are looking for bragging rights and some extra cash for Pumpkin Spice Lattes before they’re gone for the year, Volume 37 of The Snack hits desks this December!
FORT VALLEY, GA - Pure Flavor® recently broke ground on a new 60,000-square-foot distribution center just ten minutes away from its Fort Valley greenhouse facility in Peach County, Georgia.
“We are strategically growing our business across North America and, in doing so, need to support this growth with regional facilities that reduce food miles for our greenhouse grown vegetables. Our new distribution center in Peach County will allow us to better serve our retail and foodservice customers throughout the southeast year-round,” said Jamie Moracci, President.
According to a press release, the company broke ground on its 75-acre, $105 million dollar greenhouse facility over 14 months ago. Phase 1 of 25 acres is now complete, and the first crop of Georgia-grown tomatoes will be picked in a few weeks. Pure Flavor’s Long English and Mini Cucumber crop will also be ready for picking in November.
“Our team has been hard at work building a state-of-the-art, high-tech greenhouse facility in Georgia. What has been accomplished in the past year has been remarkable,” said Moracci. “Our goal to grow greenhouse tomatoes and cucumbers in Georgia is becoming a reality, and we look forward to promoting Georgia-grown vegetables this winter.”
The new Georgia distribution center, the press release noted, will provide an opportunity for a greater assortment of Pure Flavor greenhouse-grown vegetables to retailers and foodservice partners in the southeastern U.S. region starting in early 2019. Pure Flavor also operates distribution centers in Leamington, ON; Romulus, MI; and San Antonio, TX, to support its vast network of growers throughout North America. To learn more about Pure Flavor’s Georgia greenhouse project and to see photos of the construction of both projects, visit GeorgiaGrownFlavor.com.
For the latest in everything fresh produce, stick with us here at AndNowUKnow.
AUSTIN, TX - Vegans and plant-based eaters may have one more reason to give thanks this holiday season. Whole Foods Market—a grocery chain that has historically celebrated itself as “America’s Healthiest Grocery Store”—is partnering with chef Jeremy Fox to launch a new line of vegan holiday meals.
Fox, the author of popular veggie-focused cookbook “On Vegetables,” has prepared a number of new meal solutions in conjunction with the Whole Foods culinary development team. New meals will be arriving just in time for World Vegan Day on November 1st, according to a Whole Foods press release. The line promises “to provide an innovative, plant-centered option for customers and new twists on classic holiday sides that will please any palate.”
The new vegan meal options include:
- Romanesco Cauliflower Roast with Miso Bagna Cauda: Whole, slowly cooked Romanesco cauliflower with a bright lemon-garlic bagna cauda sauce and rich umami from red miso.
- Cremini Mushroom Stuffing with Kimchi: Slow-cooked cremini mushrooms steeped with rosemary, extra-virgin olive oil, and white wine vinegar. Sautéed shallots and vegan kimchi give this stuffing depth.
- Charred Escarole with Tomatoes and Chickpeas: Fresh autumn stew of cherry tomatoes and chickpeas braised with garlic and rosemary. A bed of charred escarole, a lightly bitter green, adds smokiness to the meal.
- Roasted Acorn Squash with Maple and Hazelnut Dukkah: Tender wedges of squash, roasted sweet-and-sour style with maple syrup, sherry vinegar, and cayenne pepper. An earthy crunch of hazelnuts, sesame seeds, herbs and sea salt finish the dish.
- Frosted Sweet Potato Blondie with Spiced Cashews: Roasted sweet potatoes and golden raisins add a natural sweetness to this vegan take on a traditional blondie. Creamy vanilla frosting on top, finished with a sprinkling of toasted cashews, sugar, and a hint of smoky, sweet curry.
Could these plant-based offerings entice holiday eaters away from turkey—granting presidential-style pardons to birds across the country. I might grant a reprieve for a bite of Bagna Cauda-smothered Romanesco…
ORANGE COUNTY, CA - Zespri’s longtime Chairman of the Board has announced plans to step down early next year. Peter McBride will step down effective February 2019 and retire as a director at the company’s next Annual Meeting in July. Current Deputy Chairman Bruce Cameron will succeed McBride as Chairman effective February 2019.
In an announcement, McBride—who has chaired Zespri since 2013—noted that he considered his time in the kiwifruit industry to be a privilege.
“Our kiwifruit industry has stepped through a number of challenges, but we have demonstrated time and time again the cohesiveness of our industry and our ability to act in its common interest,” said McBride. “I have been in a fortunate position to see through significant changes, and as a kiwifruit grower, I am looking forward to Zespri’s continued success as it transforms to serve more and more customers around the world.”
According to the company’s announcement, McBride’s tenure as Chairman saw growth in average per hectare returns—across all kiwifruit varieties—of 55 percent. Under McBride’s leadership, the kiwifruit provider also experienced prodigious growth in share price—from 50 cents in March 2013 to over $8.00 a share today.
“Peter has been an outstanding Chairman for Zespri and a leader in the kiwifruit industry,” Jonathan Mason, Director, said. “Among his achievements as both Chairman and Director was his leadership in supporting the industry’s recovery from the serious challenge of Psa—communicating and listening to growers and developing the response. He then saw through the execution of our product and market strategy, in response to Psa, with the expansion of SunGold and strong sustainable performance for Green contributing to record returns for the industry. He leaves behind a strong legacy.”
McBride served as a Director of Zespri since 2002. He served as Chairman during a period of significant change and expansion, a period in which the company saw progress in strengthening grower ownership and control of Zespri through industry consultation and changes to the Kiwifruit Export Regulations and to Zespri’s Constitution.
McBride also oversaw a targeted share offer and buy back—completed this month—and has overseen a premium brand-led strategy and the expansion of Zespri SunGold to meet burgeoning demand in the markets.
For more on the fresh produce industry, keep reading AndNowUKnow.
SACRAMENTO, CA - US Foods is coming to Sacramento! The ANUK team reported on this earlier in July of this year, when the foodservice provider was awarded a California Competes Tax Credit to develop a center at McClellan Park. But many wondered: would the plans go through? No need to wonder any longer, because US Foods announced plans on October 30 to build a 355,000-square-foot distribution center in McClellan, California.
“The expansion of the US Foods footprint into Sacramento is an important investment as we continue to serve independent restaurant operators across the region,” said Bernie Orsini, Area President for Northern California, US Foods. “We look forward to the increased capabilities the location will offer as we continue to execute on our ‘Great Food. Made Easy’ strategy.”
The company noted that the $71.6 million investment will allow US Foods to more efficiently service the company’s independent restaurant customers across Northern California. Construction of the LEED-certified facility is expected to start mid-2019 and open at the end of 2020.
“Sacramento County’s dynamic economy continues to foster many growth and expansion opportunities for businesses, and we are honored to welcome US Foods’ new distribution center to McClellan Park,” said County Supervisor Phil Serna. “I am proud that companies like US Foods choose to invest here and offer jobs for the community. I am excited about this partnership and the positive impact it will have for Sacramento County.”
According to a press release, the facility will house thousands of foodservice products as well as a meat cutting facility and fleet maintenance operations.
“The California Competes Tax Credit helped support the multi-million dollar investment by US Foods in California,” said Panorea Avdis, Director of the Governor’s Office of Business and Economic Development. “GO-Biz is proud to work with US Foods, and businesses like it, to ensure investment in our state and regional economy and support growth in our state’s workforce.”
Barry Broome, President and CEO of the Greater Sacramento Economic Council, added that, "The US Foods expansion is a big win for the entire region. The new facility is projected to drive more than $59 million in direct and indirect economic impact from the job growth alone."
AndNowUKnow will continue to report on all things as they pertain to our industry.
SANTA PAULA, CA - Put away your spooky and scary and make room for all things autumn—it’s officially Thanksgiving—yes, for the next 30 days! The start of November signals the onslaught of holidays and all the craziness that comes with them. But instead of adding to the seasonal stress, Limoneira is lending a hand in the kitchen and pushing citrus into every facet of holiday eating as a means of differentiating the same old same old and keeping November fresh and fun.
Limoneira spokesperson Megan Roosevelt is offering up easy and tasty recipes, DIY projects, and other holiday-tastic citrus hacks, including a delicious and simple recipe for Pumpkin Orange Cranberry Muffins, to help consumers crack the code on having a peaceful holiday season. Check out the recipe below!
Pumpkin Orange Cranberry Muffins
Whether served with the appetizers or mixed in with the main course, these delicious gluten- and dairy-free muffins are perfect anywhere on holiday plates.
Dry Ingredients:
- 5 cups gluten free 1-to-1 baking flour
- ½ cup golden coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 pinch sea salt
Wet Ingredients:
- ¾ cup Limoneira navel orange juice
- 2 tbsp Limoneira lemon juice
- ½ cup pumpkin puree
- 2 eggs (or vegan egg substitute)
- ¾ cup dried cranberries
Directions: Add dry ingredients to a medium bowl and whisk together. Add wet ingredients to separate large bowl and whisk together. Add dry ingredients to the large bowl containing the wet ingredients and stir until well combined. Pour into a nonstick muffin baking pan and bake at 350 F for 20-25 minutes.
For a helpful demonstration, you can watch Megan create the muffins below here on the Limoneira YouTube channel. Don’t forget to subscribe—videos with more citrus-centric recipes, DIY tips, and more zesty fun will be added to the channel each Friday throughout the month.
For more fresh produce news like this, keep following AndNowUKnow.
LEAMINGTON, ON - The Ontario Greenhouse Vegetable Growers (OGVG) has announced the results of its Board of Directors vote. Voters at the 51st Ontario Greenhouse Vegetable Growers (OGVG) Annual General Meeting elected three directors to represent District 1 through a new online voting system.
The organization reported record-setting voter turnout, with over 80 percent of eligible voters cast ballots in advance of the meeting.
New directors elected to District 1 included:
- Paul Mastronardi (Mastronardi Produce)
- Rick Mastronardi (I.P.R. Farms Ltd.)
- Peter Quiring (NatureFresh Farms)
Additionally, in District 2, members elected Jan VanderHout of Beverly Greenhouses Ltd. to one of two vacancies on the organization’s Board.
According to the OGVG’s press release, newly elected Directors will join existing Directors whose terms continue through to October 31, 2019 to form the 2018-19 OGVG Board of Directors:
- Kevin Safrance (Envirofresh Produce Ltd.) – District 1
- Hilco Tamminga (Truly Green) – District 1
- Bill Heeg (Sun Choice Produce ) – District 2
- Marco Hoogenboom (Hoogenboom Family Farms Inc.) – District 2
- James Neven (Neven Produce Inc.) District 2
Additionally, five Committee People were elected to each District and will represent their Districts for a one-year term ending October 31, 2019. Elects included:
District 1 Committee People:
- Chris Del Greco (Under Sun Acres)
- Dale DiCiocco (DiCiocco Sonny Farms Inc.)
- Albert Mastronardi (H&A Mastronardi Farms Ltd.)
- Jim Slater (Sunsation Acres)
- Rodney Wright (Wright Greenhouses Ltd.)
District 2 Committee People:
- Ted Berkel Berkel (Greenhouses Inc.)
- Trish Fournier (Lake Erie Farms Inc.)
- Hardeep Singh (Singh Greenhouses)
- Teranjit Singh (eNature Greenhouses)
- 5th seat – Vacant
AndNowUKnow congratulates all those elected to the OGVG’s government on their new roles.
PASADENA, CA - A mighty monster is about to hit retail shelves, but it’s a monster you’ll want to keep around even after Halloween has passed. Sun Pacific® is expanding its organic offerings by introducing Organic Mighties® in a 1 lb clamshell, presenting retailers with an opportunity to increase sales.
“As the largest kiwifruit grower in North America, we strongly feel it’s not only important to continue to find ways to increase kiwifruit consumption, but it is imperative that we fill the need for consumer demand of organically grown fresh produce,” said Barney Evans, President. “The enthusiastic response we saw with our Air Chief organic grapes encouraged us to transition a portion of our conventional kiwi over to organic.”
According to a company press release, Sun Pacific’s investment in the Mighties has shown great success. The brand encourages regular kiwi consumption as part of a healthy lifestyle and educates people on how to cut and scoop kiwifruit for easy eating. Citing the growth of packaged kiwi sales—which increased 12.8 percent in the last year—Sun Pacific believes that Organic Mighties will capture the hearts of shoppers just the same as its conventional sister.
“Organic Mighties packaging debuted to retailers in July at the Organic Produce Summit and the feedback was overwhelmingly positive,” said Kate Reeb, Director of Marketing. “An equally enthusiastic PMA audience—many who viewed organic Mighties for the first time—is excited to start the 2018-19 kiwi season carrying both conventional and organic Mighties.”
The Organic Mighties packaging has the design elements of its conventional counterpart, but for a purple background in place of a traditional green background. “Fuzzy,” the brand’s official mascot, is featured on the sleeve. Storytelling—how to eat kiwi, as well as its health benefits—continue to be a prominent feature of the design.
Sun Pacific noted that it is also offering new in-store display shippers, which display “Fuzzy” and the brand’s key graphics and messaging. The display holds two cases each. For best results, the brand recommends displaying two Mighties shippers at a time, which draws attention to the product.
For the latest in fresh produce, stick with us at AndNowUKnow.
SACRAMENTO, CA - Just when I thought I couldn’t love Raley’s more, the retailer released its own line of chef-created meal kits. These fresh meal solutions—designed exclusively by Raley’s—include full kits, quick kits, creative kits, and sides, and bring a new offering of convenient, high-quality meals to customers.
“We want to be the destination for our customers looking for a healthy, home-cooked meal,” said Chef Evelyn Miliate, Raley’s Culinary Innovation Manager. “Fresh Kits are an affordable solution to dinner that customers can trust. The kits include high-quality ingredients and offer great variety so your family doesn’t get bored with the same recipes.”
The retailer cited Nielsen research in its press release, which stated that over 50 percent of shoppers want to be able to purchase components separately and build their own meal. And an estimated 70 percent of of shoppers want to try new recipes and new foods. Additionally, consumers are looking for meal kits that emphasize fresh foods, health, and nutrition.
Raley’s subscription-free meal kits are easy to follow and seasonally inspired, meaning the recipes will rotate quarterly. Made with clean ingredients and the highest quality meats and produce, the kits were developed with flexibility in mind. Each customer should be able to make their own stamp on the meal kit they purchase, which, as mentioned earlier, comes in four options:
Meal Kits
Six full meal kits ranging from $16.99 to $19.99, featuring vegetarian curry, chicken with red wine sauce, chicken tarragon, butter chicken, steak with peppercorn sauce, and salmon with cilantro yogurt sauce
Quick Kits
Three quick kits, each $14.99, featuring mole enchiladas, Greek style pasta, and sage butter gnocchi. Intended to pair with a freshly-prepared rotisserie chicken.
Build-Your-Own Kits
Components, ranging from $3.99 to $4.99, featuring nine sauces, eight whole grains & starches, eight vegetables, and freshly-prepared meat by an in-house butcher.
Vegetable Sides
Four steamable sides, each $4.99, featuring broccoli parmesan, green beans with parmesan, Mexican style vegetables, and Italian style vegetables.
Customers can find the new meal kits in-store or online, with an option to pick-up at the store or have them delivered to the home. For more information, visit raleys.com/mealkits.
Is this the future of meal kits? Keep reading AndNowUKnow for the latest.