Local produce interest burns hot in Atlanta region - The Packer

Local produce interest burns hot in Atlanta region

08/01/2014 11:19:00 AM
Doug Ohlemeier

ATLANTA — Like their counterparts in other metropolitan areas, wholesalers on the Atlanta State Farmers Market in Forest Park like to distribute local and regional produce.

They report growing demand.

Rising fuel costs help encourage demand for produce grown closer to home, said Nickey Gregory, president and owner of Nickey Gregory Co. LLC.

“As the price of fuel soared this past winter, some south Georgia growers grew lettuce for us that they’d never done in the past,” he said.

The shortage of water in California is contributing to increasing demand for local produce, said David Collins III, president of Phoenix Wholesale Foodservice Inc., in Forest Park.

“If we can grow items locally, it makes sense because transportation is a major cost of getting fresh produce moved,” he said.

“If we can reduce the cost of transportation by using local product, you’re doing everyone a favor.”

In the past, distributors would supply local produce but there wasn’t much awareness of where it was grown, Collins said.

Today, however, there’s a larger interest in it and people want to promote the local items and more chefs and culinary establishments want to increase their offerings of local products, Collins said.

Local produce demand shows little signs of abating, said Robert Poole, director of sales for Forest Park-based Athena Farms.

 

Challenges

One difficulty with sourcing local product, however, remains truthfulness in advertising.

The websites of some shippers display product as “local,” but the cartons the shippers send to the wholesalers reveal otherwise, Poole said.

“There should be more truth in advertising (laws) because sometimes, people are disingenuous,” he said. “The sites will say they have ‘this and this’ but the product is all coming from Mexico.”

Another difficulty with carrying local items is once a supplier develops a market or demand for local, it’s hard to fill it once the local season ends and product isn’t available locally, Poole said.

“These guys (the customers) are expecting asparagus 52 weeks out of the year,” he said. “When you tell them Georgia only does asparagus three weeks out of the year and it’s an inferior product, it’s not a winning situation.”

More customers are requesting local produce, said Diana Earwood, vice president and general manager of the produce division of Sutherland’s Foodservice Inc., and general manager of the Forest Park-based Destiny Organics LLC.


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