Ippolito International's Sales Commodity Manager Katie Harreld Talks Brussels Sprouts Season
- by Anne Allen
SALINAS, CA - With great dinner options comes great responsibility, and perhaps no one feels the weight of this burden more than the mighty Brussels sprout. Come holiday season, these tiny bulbs are a vegetable standout, transforming into both stand-alone dishes and magnificent sides. I talked to Katie Harreld, Ippolito International’s Sales Commodity Manager, to learn more about the state of the veggie superstar’s season.
“Overall quality has been good this fall and heading into the winter production,” she tells me. “The plants look strong and healthy, and we continue to see growth in the category across all packs, both value-added and bulk, for retail and foodservice.”
Current production of Ippolito’s Brussels sprouts is coming out of California, with Mexico production starting up in mid- to late December. Katie tells me that the market has been strong, with holiday demand driving up prices.
“We plan our planting schedule based on our sales projections and growth as a company and are on track to keep up with the demand,” she says.
As the company keeps up with the surge in Brussels sprouts consumption, it offers several marketing tools to its retailers to keep product moving, namely ad programs to help promote in-store and online sales. And due to the multipurpose nature of Brussels sprouts, they’re easy to incorporate into holiday dishes—a perfect way to get consumers excited about them!
“Although Brussels sprouts are available year-round, they are a great accompaniment to any holiday meal,” Katie concludes. “This is due in part to their versatility, ease in preparation, and great taste. Brussels sprouts complement a variety of holiday fanfare; although traditionally roasted with a little olive oil, they can be shredded into a salad or added to casseroles and soups.”
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