Today's Pricing

WATERMELON — F.O.B.S AS OF MAY 13

MEXICO CROSSINGS THROUGH NOGALES, ARIZ. — Crossings (705-766-766, seedless 683-751-759, seeded 22-15-7) — Movement expected about the same. Trading seeded slow, others moderate. Prices seedless 35-60 counts lower, others generally unchanged. Red-flesh seedless-type per pound 24-inch bins approximately 35-60 counts mostly 20 cents, 75-80s 14-16 cents; red-flesh seeded-type approximately 35-55 counts 12-14 cents. Flat cartons red-flesh seedless miniature 6-9s $7-9. Quality variable. Many present shipments from prior bookings and/or previous commitments.

LOWER RIO GRANDE VALLEY, TEXAS — Shipments (29-96-255, seedless 26-83-223, seeded 3-13-32) — Movement expected to decrease slightly. Trading very active at slightly lower prices. Prices 24-inch bins per-pound red-flesh seedless-type approximately 35-60 counts 28 cents, seeded-type approximately 28-35 counts mostly 21-22 cents. Quality generally good. Most present shipments from prior bookings and/or previous commitments at lower prices.

FLORIDA — Shipments (124-159-233, red-flesh seeded 16-29-53, red-flesh seedless 51-130-180) — Movement expected to increase as more growers start the season in central Florida. Harvesting slowed. Trading very active. Prices generally unchanged. 24-inch bins per-pound red-flesh seeded-type 35s 24-25 cents; red-flesh seedless-type 45 count 29-30 cents, 60 count 29-30 cents. Quality generally good.

IMPERIAL AND COACHELLA VALLEYS, CALIF., AND CENTRAL AND WESTERN ARIZONA — Shipments (AZ seedless 0-23-16, CA 0-26-78, seedless 0-24-73, seeded 0-2-5) — Movement from western Arizona, Imperial and Coachella valleys expected to increase seasonally. Trading fairly active at slightly lower prices. Prices slightly lower. Red-flesh seedless-type per pound 24-inch bins approximately 35 and 45 counts mostly 22 cents. Organic red-flesh seedless 24-inch bins per pound approximately 35 and 45 counts 35 cents; miniature carton 6s and 8s $20.50. Quality generally good. Harvest central Arizona expected to begin the week of May 27.



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Opinion

Quality sways picky diners

Fred Wilkinson, Food for ThoughtFred Wilkinson, Food for Thought Remember “home meal replacement?”

As food industry lingo goes, the term seems about as dated as “compassionate conservatism” does in political circles.

While the phrase may be a relic of the turn of the century, the concept surely has as much emphasis and importance as ever.

“Meals away from home,” as food marketers are more apt to say these days, command a large slice of the U.S. foodservice market.

When the economic downturn hit a few years ago, consumers looking to stretch their food dollars found themselves increasingly bypassing the fry-pit drive-through and instead purchasing prepared meals at grocery stores, warehouse clubs and other retailers.

Now, however, consumers are opting for restaurant fare more frequently, according to the market research outfit Technomic.

Maybe consumers have resigned themselves to the “new normal” economic climate, or maybe — more optimistically — they have renewed confidence in their financial footing.

Technomic’s research also suggests consumers are getting pickier, and their standards for freshness and quality are becoming stricter.

To their credit, Technomic reports, grocers and other retailers are changing their menus in an attempt to win back diners.

A positive trend for produce sellers: Among the new lures is a focus on more variety for vegetable sides, according to the “Retailer Meal Solutions Consumer Trend Report.”

Another welcome finding from a fruit and vegetable marketing perspective: While value and price continued to rank high on consumers’ list of wants, so do taste and freshness.

And although half of consumers report the quality of prepared foods has improved in the recent years, around 40% of them want to see more brand-name foods that they typically associate with greater perceived quality.

Did you hear that, brand licensers?

A final trend worth watching: Diners are more open to trying different ethnic foods.

Specialty sandwiches and hamburgers — two offerings with plenty of room for produce innovation — were named among hot menu items.

fwilkinson@thepacker.com

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