Today's Pricing

WATERMELON — F.O.B.S AS OF AUG. 18

SOUTHWEST INDIANA AND SOUTHEAST ILLINOIS — Shipments (452-536-505, red-flesh seeded 52-49-36, red-flesh seedless 400-487-469) — Movement expected to remain the same. Trading slow. Prices slightly lower. 24-inch bins per pound red-flesh seeded 35s 11 cents; red-flesh seedless 36s 10-11 cents, 45s 11 cents, 60s 11 cents. Quality generally good.

SAN JOAQUIN VALLEY, CALIF. — Shipments (273-318-312, seedless 262-306-299, seeded 11-12-13) — Movement expected about the same. Trading moderate. Prices generally unchanged. 24-inch bins per pound red-flesh seedless-type approximately 35 count 16-18 cents, approximately 45 count 17-19 cents, approximately 60 count 16-18 cents. Quality generally good.

DELAWARE, MARYLAND, EASTERN SHORE, VA. — Shipments (349-354*-299, red-flesh seeded 2-1-1, red-flesh seedless 347-353*-298) — Movement expected to remain about the same. Trading red-flesh seedless 60s very slow, other seedless slow. Prices red-flesh seedless 60s slightly lower, others generally unchanged. 24-inch bins per pound red-flesh seedless 36s and 45s mostly 11 cents, 60s mostly 10-11 cents. Quality generally good. *revised.

TEXAS AND OKLAHOMA — Shipments (TX 274-295-288, seedless 249-257-251, seeded 25-38-37; OK 16-10-6, seedless 12-10-6, seeded 4-0-0) — Movement expected about the same from Texas and decrease in Oklahoma. Trading moderate. Prices seeded higher, seedless 35 and 45 counts lower, 60s generally unchanged. 24-inch bins per pound red-flesh seedless-type approximately 45 count mostly 13-14 cents, approximately 35 count mostly 12-14 cents, approximately 60 count mostly 12-13 cents; red-flesh seeded-type approximately 28 and 35 counts mostly 10 cents. Quality variable. Some present shipments from prior bookings and/or previous commitments.

NORTH CAROLINA — Shipments (199-189*-187, red-flesh seeded 25-17-9, red-flesh seedless 174-172*-178) — Movement expected to remain about the same. Trading red-flesh seedless 60s very slow, other seedless slow. Prices red-flesh seedless 60s slightly lower, other seedless generally unchanged. 24-inch bins per pound red-flesh seeded 35s supplies insufficient to quote; red-flesh seedless 36s and 45s mostly 11 cents, 60s mostly 10-11 cents. Quality generally good. *revised.

MISSOURI — Shipments (195-137-93, red-flesh seeded 24-17-13, red-flesh seedless 171-120-79) — Movement expected to decrease as growers finish for the season. Supply insufficient and in too few hands to establish a market. LAST REPORT.

MICHIGAN — Shipments (3-22-52, red-flesh seeded 0-2-6, red-flesh seedless 3-20-46) — Movement expected to remain the same. Trading fairly slow. 24-inch bins per pound red-flesh seedless 36s 11-12 cents, 45s mostly 12 cents, 60s mostly 12 cents. Quality generally good.



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Red River Valley Potatoes

Association leads the way for promotion of red potatoes

Many Red River Valley potato growers look to their growers association to promote sales of red potatoes.

Ted Kreis, marketing and communications director for Northern Plains Potato Growers Association, East Grand Forks, Minn., said last year’s advertising campaign was successful and is being repeated this season.

The ad copy, “Thinking red potatoes? Think the Red River Valley,” is easy for people to remember, Kreis said.

The association plans to place ads in trade publications and use campaign materials at trade shows, including Produce Marketing Association’s Fresh Summit, the National Restaurant Association’s show, and the New York Produce Show and Conference.

Last year was the association’s first year at the New York Produce Show, and Kreis said attending the show is a good way for the Northern Plains association to promote potatoes because New York is an important part of its customer base.

The Northern Plains association receives a lot of positive feedback when it participates in the National Restaurant Association’s show, Kreis said.

Chefs and restaurant buyers already know that red potatoes are great for their menus, he said.

“They love their versatility and color,” he said.

Roasted red potatoes and skin-on mashed red potatoes are popular in restaurants, Kreis said. Some buyers still need to be convinced that red potatoes are good for baking, so the association distributes samples of baked red potatoes at the restaurant association’s show.“Most people are surprised at how good they are,” Kreis said. “They have a different flavor and texture, and a higher moisture content, which makes them creamier.”

Much of the restaurant business might be refrigerated red potato products rather than fresh potatoes, said David Moquist, partner and sales manager for O.C. Schulz & Sons Inc., Crystal, N.D.

He said he has noticed more restaurants serving skin-on mashed red potatoes, which may help increase demand for red potatoes at retail.


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martin farms    
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wakarusa ind  |  January, 14, 2013 at 06:30 PM

red potatoes move well early and late for us. but not the best storage.

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