Business updates: Garlic & Herbs Marketing - The Packer

Business updates: Garlic & Herbs Marketing

08/02/2010 02:52:47 PM
Jim Offner

Christopher Ranch now carries spring garlic

Gilroy, Calif.-based garlic producer/distributor Christopher Ranch has added spring garlic, also called green garlic, to its portfolio, said Patsy Ross, vice president of marketing.

Spring garlic is harvested before it can bulb, Ross said.

“It’s pulled while the stems are green. It’s similar-looking to a green onion,” she said.

“It’s very, very popular at the farmers markets and trendy restaurants.”

Volume of the product is limited, but there should be enough to go around, Ross said.

“We’re nowhere close to the 60 million pounds of fresh garlic we typically produce each year, but we do have good availability to where we’d handle all our existing customers,” she said.

Spring garlic has no waste, which is a major appeal, Ross said.

“You can use the whole thing,” she said.

“We’ve worked with chefs who have literally worked with the roots. It’s completely edible, top to bottom. It’s another way to get another interesting flavor. It’s a super mild, fresh garlic flavor.”

Coosemans Worldwide adds bag for herbs

Miami-based specialty produce distributor Coosemans Worldwide Inc. has introduced a new “micro-perf” bag for fresh herbs, said Lolo Mengel, co-owner and general manager of Jessup, Md.-based Coosemans D.C. Inc.

“We’re beginning to find interest in it,” Mengel said.

“It’s still being researched, but the preliminary findings is the gas exchange is improved over certain clamshells, so we’re hoping to extend the shelf life of the herbs at retail.”

The breathable pack is offered in single-serve, quarter-ounce or 1-ounce units for any herb that Coosemans offers, Mengel said.

Californians celebrate Gilroy Garlic Festival

More than 100,000 people were expected to attend the 32nd annual 2010 Garlic Festival on July 23-25 in Gilroy, Calif., said Peter Ciccarelli, spokesman for the event.

The event had cooking competitions, live music, children’s entertainment and food enhanced by 4,500 pounds of fresh California garlic.

Greg Bozzo served as the volunteer president.

“First and foremost, our primary sustainable resource is this community and the 4,000 volunteers who comprise the work force,” Bozzo said in a news release.

The event raised $8.5 million for local nonprofit organizations.

Don Christopher of garlic producer Christopher Ranch co-founded the festival in 1979 to highlight local agricultural products.

The Great Garlic Cook-Off featured eight amateur finalists from across the U.S. preparing their submitted recipes.

Prev 1 2 3 Next All

Comments (0) Leave a comment 

e-Mail (required)


characters left

Feedback Form
Leads to Insight