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FRESNO, CA - With Christmas just around the corner, Crown Jewels is ramping up its Nogales program with a new produce category coming on line each week to respond to growing retail and consumer demand. The company’s Nogales season kicked off in early September and will run through the first week of July to bring consistent and quality product into produce departments in 2017.
General Manager Jesus Gonzalez joins me to discuss Crown Jewels’ produce offerings along with the addition of new items to its portfolio, and the passion of its ever-dedicated Nogales team.
“Currently we have all three summer squashes, our zucchini, yellow and grey, as well as our three hard squashes which offer acorn, butternut and spaghetti,” Jesus tells me. “Cucumbers, green bell peppers, and eggplant are also a few more of the items coming on and we have finished with cantaloupes and are winding down our seedless watermelons and honeydews for the fall.”
In addition to the company’s traditional Nogales lineup, Crown Jewels is also introducing green beans this year, with small acreage and the goal of increasing production next season. The company is also bringing back its elongated red bells after a two-year absence.
“We have already had great success with our green bean program this year,” Jesus shares, “and industry growth within the bell pepper category has allowed us to bring back the elongated reds. It is an exciting time.”
One of the many assets that keeps Crown Jewels at the top of its game is the company’s management team, sales team, and QC department, which constantly come together to create an efficient, innovative, and quality partner and fresh produce solution.
“The sales team is in constant contact with the growers which helps assist in the daily and weekly sales functions and flow,” Jesus says. “We also have three QC on the ground inspectors that assist in making sure that our produce is packed to Crown Jewels standards on a daily bases. They are constantly reporting to our sales team in Nogales. When product arrives here in Nogales we have three QC inspectors that inspect and give our sales team and growers reports upon arrival to ensure we are achieving all of our goals and hitting all of our targets.”
The Nogales port of entry has a unique and ideal location during the fall and winter months, Jesus adds, linking Crown Jewels and many other growers and shippers to the ideal growing conditions in Mexico due to the climate in the U.S.’s colder months.
With the holiday season increasing demand for Christmas and New Year favorites, stay tuned to AndNowUKnow for continued updates across Mexican produce offerings.
CASHMERE, WA – As consumers continue to grow their love for value-added apples, Crunch Pak® has announced an exclusive agreement with Food Service Slicing, LLC, that will expand its foodservice and retail reach even further. The processor will slice apples solely for Crunch Pak.
“This is an opportunity to grow this segment of our business while maintaining our very high food safety standards,” stated Tony Freytag, Senior Vice President of Sales and Marketing at Crunch Pak, of the foodservice opportunities this agreement now brings to the company.
The processor will produce a limited set of items for noted Crunch Pak foodservice customers, including names such as Wendy’s, Chick-fil-A, and Alaska Airlines. The offerings will be produced at a 26,000-square-foot plant operated by Tree Top, Inc, and overseen by the General Manager of Food Service Slicing, LLC, Ozgur Koc.
“Operators save labor and food waste with our products and trust us to follow the utmost in food safety demands,” stated Freytag. “Although Crunch Pak has been in business since 2000, we continue to have many opportunities and we expect demand to continue to grow.”
Food Service Slicing will perform foodservice processing for Crunch Pak out of its Selah, WA, facility. This opportunity will not only benefit Crunch Pak’s foodservice offerings, but will allow the company to increase capacity at its own Washington and New Jersey plants for its retail customers.
“Our ability to create new products that are innovative and fit into the changing marketplace will be enhanced by this agreement,” stated Tony Freytag, Senior Vice President of Sales and Marketing at Crunch Pak. “The days of producing in narrow categories such as bags has changed. Today, a tremendous amount of our business is in ready-to-eat trays ranging from 2.75-ounce single serves to 42-ounce party trays and we see that demand growing. This has been long time coming. We have had increasing demand on production and this agreement will allow us to meet all of our customers’ requirements.”
The company stated that its foodservice footprint is growing because operators understand the vaue of sliced, diced, and peeled apples.
As the demand for value-added continues to rise, keep up with AndNowUKnow for all the latest in trends in retail and foodservice.
PHOENIX, AZ - More growth is in the cards for fresh-focused grocery chain Sprouts Farmers Market—this time in the way of a massive influx of new employees. The company is holding a national hiring day this upcoming December 6, seeking to fill more than 2,000 non-seasonal positions, including full- and part-time.
“Sprouts is a great place to grow a career. As we expand, we’re focused on building future leaders and strengthening our reputation for outstanding customer service,” said Sprouts’ Chief Operations Officer Dan Sanders. “Through our focus on training and education, new team members will learn everything they need to know to help our shoppers along their healthy living journey.”
With open interviews being held at each Sprouts location, positions are available in each Sprouts department, including produce. According to a press release, opportunities include:
- Department Managers and Assistant Department Managers (Produce, Meat and Seafood, Vitamins and Body Care, Deli, Grocery, Bakery)
- Clerks – all departments
- Cashiers
- Courtesy Clerks (checkout assistants)
- Backup Receivers, Administrative Coordinators and Scan Coordinators
In recent years, Sprouts has garnered a reputation for being one of the fastest growing retailers in the country. In addition to creating 4,350 jobs since the start of 2016 including the 2,500 found at its June hiring event, the company has been growing its reach with new stores as well. This year alone, Sprouts announced it will enter five new states, including into both North Carolina and South Carolina, Louisiana, Mississippi, and Arkansas.
For more information about Sprouts’ hiring event and a list of openings, check out sprouts.com/careers.
LOS ANGELES, CA - Would you be able to resist flinching as high-velocity fruit smacked in front of your face, guarded by nothing more than a plastic screen?
That was the challenge presented to celebrities and high profile influencers Jessica Alba, Kate Mara, and Ken Jeong when they appeared on the CBS’s Late Late Show earlier this week.
“My face [the catapult] will be spitting various fruits and produce, your job is to stand behind that glass and not flinch when it’s fired at you,” Late Late Show host James Corden told the celebrities when explaining what they have signed up for.
The catapult is no joke. James successfully distracts Ken just before the first shot is fired, and then it comes out at top speed. An apple becomes juice against the glass, directly in front of the actor’s face.
Needless to say, he did flinch.
Jessica Alba professed a love of avocados, requesting the green, on-trend fruit for her flinch challenge. But, as soon as James asks her what she had for breakfast, she screams as the avocado becomes amunition against her.
Kate Mara is the last, and absolutely refuses to engage the host in conversation as she waits nervously for a fruit to be fired at her.
In a final twist, James himself goes behind the glass, and the three are thrilled to strategize just revenge. They look for the hardest produce item, they elect who will fire, and who will distract him with questions, but does he flinch?
Find out in the final moments of the clip below!
As a spectator, I can say firsthand that I flinched every time I heard the fruit cannon fire, and would not have faired any better than the celebrities the show subjected to the game. But it certainly made for a great way to make this Friday a little more fun for the AndNowUKnow team, we hope it brought just as much fruit-filled joy to yours.
NOGALES, AZ - Later this month, Kaliroy Fresh will cut ribbon at their new facility in Nogales, AZ in support of its 365-day a year tomato program. To match growth out of Mexico, Kaliroy Fresh is opening this state-of-the-art 80,000-square-foot cold storage and repacking facility in alignment with its commitment to sustainably and socially responsible practices.
“This facility will allow us to be more effective and efficient in improving customer service and meeting our planned growth,” said Eduardo De La Vega, President and CEO of Kaliroy Fresh. “This will have a major impact on our customer satisfaction and meeting their expectations.”
With 60 percent of the company’s winter volume coming through Nogales, Kaliroy Fresh is doubling down with this investment to improve its value offering to customers. Construction of the highly-anticipated building started in January of 2016. The new warehouse will be equipped with high-tech repacking lines designed to help the company answer retailer calls requesting exclusive packaging or tailored presentations.
In addition to the repacking lines and cold storage, the facility offers warming rooms to facilitate natural ripening of tomatoes. This function serves to customize the tomato color and ripeness, without sacrificing the long shelf life and fresh quality that will have consumers asking for more.
Remaining consistent with its chain of operations, the Primus Lab and GFS certified facility meets all food safety requirements.
The company started as a small family farm in 1989, before opening its first greenhouse in Jalisco, Mexico, in 1999. With a backbone of family values guiding daily business, the addition of this facility is anticipated to provide the opportunity for more employees to join the Kaliroy Fresh family.
LOS ANGELES, CA - Giving back to a community of growers hit by disaster, and working to ensure the future of the country’s ecosystem and produce industry, The Vision Companies is reaching out and donating to earthquake relief in Ecuador.
The company donated funds through the Global Giving Foundation, a global crowdfunding community that aims to connect nonprofits, donors, and companies looking to make the world a better place. Earthquakes have decimated Ecuador throughout the year, the most recent occurring December 1st. The most severe of these quakes occurred April 16th, a disaster in which at least 550 people were killed and thousands displaced, according to the foundation’s website.
“There is more to life than produce, we got involved with the Ecuadorian Earthquake Relief Project because we want to support the ecosystems and people that help supply us with fruit,” said Donald Souther, Senior Vice President of Sales and Marketing for Vision, in a company press release. “Our team works hand and hand with farmers throughout the world, the bonds and friendships we form goes way beyond work. So, to participate and donate to this cause is more than a business decision, it is a moral obligation.”
The company’s donation will support recovery and relief efforts in the region. Funds will help first responders meet survivors’ immediate needs: food, fuel, potable water, hygiene products, and shelter. After the initial relief effort is completed, funds will transfer to long-term recovery projects run by local organizations that have been vetted by the Global Giving Foundation.
For more on disasters that effect the produce industry, and industry members who are making a difference in the world, stay tuned to AndNowUKnow.
TEMPE, AZ – With a mouth that must be full of peppery fire, a new contender has emerged in the battle for the Guinness World Record over the most Carolina Reapers consumed. Greg Foster of Irvine, CA, has taken the top spot after eating 120 grams of the peppers.
Diving right into the table of Carolina Reapers, Greg powered through one minute of steady Reaper eating to secure the title. According to a press release, Greg surpassed the previous title winner by one gram.
Greg is no stranger to the haunting fire of the Carolina Reaper, he grows them at his farm in Irvine, CA, Inferno Farms. Greg and his company produce hot sauce, salsas, and other spicy food products for the heat-loving consumer.
Want to see tears of victory? Check out the video below.
The competition took place during the Arizona Hot Sauce Expo, hosted by the PuckerButt Pepper Company. The company stated that the Carolina Reaper has held the infamous title of hottest pepper since 2013. Weighing in at 1,569,300 on the Scoville Heat Scale, consuming multiple of these ominous peppers are not for the casual eater.
"This is truly an amazing feat," stated Smokin' Ed Currie, Founder, President, Mad Scientist, and Chef of PuckerButt Pepper Company. "The Carolina Reaper is bred for heat (and taste). Eating even one Carolina Reaper pepper challenges the most daring of Pepperheads."
Which daring eater will next cry their way through a table of Carolina Reapers in order to achieve competitive glory? AndNowUKnow will report as the fire rolls in.
PHILADELPHIA, PA - With food waste among the leading concerns for the fresh produce industry, the Philadelphia Wholesale Produce Market was proud to accept an award from the USDA acknowledging steps to aid in this initiative.
The wholesaler was awarded in the USDA’s Terminal Market U.S. Food Waste Challenge, which General Manager, Dan Kane, Marketing Coordinator, Christine Hofmann, accepted on Monday, Nov. 14, in Washington DC.
“We are honored to be recognized by the U.S. Department of Agriculture for our efforts to reduce waste,” said Sonny DiCrecchio, President & CEO of PWPM, in a press release. “We are most proud of our donations to hunger-relief organizations throughout Philadelphia.”
DiCrecchio continued, “We are fully committed to increasing our numbers next year. We’re always reviewing our methods on how to reduce our footprint on the environment and donate wholesome produce to people in need.”
The USDA’s challenge ran from March 29-June 30, 2016, and was based on the number of businesses that participated.
According to the company, the National Association of Produce Market Managers supported the Food Waste Challenge by encouraging members to divert fruit and vegetables from the waste stream by either donating the produce or recycling it.
Congratulations to PWPM on the award and in making such moves to trim fruit and vegetable waste.
AUSTIN, TX - From United Supermarkets, Brookshire’s, and H-E-B to Ahold and Whole Foods, the Viva Fresh 2017 program is well underway as the 3rd annual trade show and convention returns to Austin, Texas. Slated for April 20-22, 2017 at the Austin Convention Center and Hilton Hotel, this event cultivates an intimate trade show environment with a buyer to supplier ratio that has lifted the Viva Fresh event to the top of the convention list.
H-E-B’s Group Vice President, Hugh Topper, took a beat and shared with me the his impression of the event’s impact, “With only 2 years under its belt, Viva Fresh has become a great regional show. The mix of Texas and Mexico growers makes this a true international event. The venues have been great and with the event returning to Austin this year, everyone can experience the hospitality of the Capital of Texas.”
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Back by popular demand, the theme for the Viva Fresh Expo is again celebrating the “Gateway to the Americas.” It’s no secret that Texas and the Rio Grande Valley play an important economic role in the distribution of fresh produce. From 2007-2015, fruit and vegetable imports from Mexico through Texas have grown an eye-popping 107%, and in 2015, Texas crossed 210,000 truckloads, with that number expected to grow to as much as 358,000 by 2023, according to analysis by the Texas A&M Center for North American Studies.
Joseph Bunting, Produce Business Director, The United Family®, discussed with me his excitement around 2017’s Viva Fresh; “I am again looking forward to attending the Viva Fresh show in 2017. With the show moving back to Austin, Texas, it should be a great venue right in the heart of Texas. This will be the third year United Supermarkets has attended the Viva Fresh show and we are looking forward to another great show and the opportunity to strengthen our current Texas and Mexico partnerships while developing new ones.”
It is easy to see why Austin is such an ideal locale for the event. Not only is Austin known as the Live Music Capital of the world, but it’s also a great foodie city. In fact, Travel & Leisure named Austin one of America’s Top Cities for Foodies as part of the magazines reader’s survey.
Downtown Austin includes a vibrant shopping, dining, and entertainment scene. The famous 6th Street Entertainment District, Warehouse District, and 2nd Street District are all located within walking distance of the Austin Hilton Hotel and the Austin Convention Center.
Keith Durham, Certified Category Manager, Fresh Foods, Brookshire’s, spoke to me about the draw of the Viva Fresh Expo, noting, “What I like about this regional show is that it is like a mini PMA. Even though it’s getting larger every year, you can still walk the show floor and spend time with companies that can add to your business.”
Durham continued, “The educational sessions are quick and easy to attend, not mention, the content is very good. With our company being based in Texas, Viva Fresh gives us an opportunity to find new vendors to expand our ‘Local Grown’ community.”
Tommy Wilkins, Director of Sales for Grow Farms Texas and member of the Expo Steering Committee added that the return to Austin and the entertainment options the city provides should produce some good times, as we all well remember from 2015.
This year, he notes that Viva Fresh is committed to the education sessions and the speakers to challenge the status quo and excite the participants to drive healthier choices while driving consumption of the crops that are grown or travel through this corridor.
“Produce buyers have lot of choices battling for their time,” Tommy said. “We want to offer retailers an event that will give all involved a wonderful experience that is well-worth the investment. Feedback from both the buy-side and supply-side of the industry tells us that this event is the place to be.”
Here are some of the 2016 stats that detailed the success of the event:
- 27% increase in exhibitors from 140 booths to 179.
- 70% increase in retail/foodservice attendees. In addition, 100% of retail/foodservice respondents to a Viva Fresh survey stated the Expo met all their business needs.
- 65% increase in sponsors.
Bret Erickson, TIPA President & CEO remarked, “We know we’re doing something right when buyer attendance has nearly doubled from year-one to year-two and nearly 100% of those retail and foodservice attendees report they are satisfied or very satisfied with the event with many commenting this is one of the best events they’ve attended. Additionally, over 90% of all attendees report that they plan on coming back to join us again in 2017.”
So, what are some highlights that attendees can look forward to at Viva Fresh 2017?
The Friday Night Welcome Reception on April 21 will be held at Maggie Mae’s. Serving up tunes since 1978, Maggie Mae’s is a local legend in Austin with the largest rooftop view on 6th Street and the entertainment district. This venue is also within walking distance from the Hilton Austin Hotel.
In addition, the Viva Fresh committee is planning several exciting educational seminars on Friday, April 21 with a wide range of relevant industry topics and expert speakers. This will include developing more hands-on experiential learning with actual produce displays, sampling, and showcasing products for review.
Because everything is bigger in Texas, expect more big ideas and big flavors at the 2017 Viva Fresh Expo. Mark you calendars now, as the show is already filling up fast!
See you all in 2017!