Christina Herrick

Christina Herrick

Christina Herrick serves as the produce editor for The Packer, where she provides in-depth coverage of the fresh produce industry. With a keen focus on the economic realities facing growers, packers and shippers, she explores the complexities of agricultural labor and the rising costs of production. Herrick is a leading voice on new technologies transforming specialty crop farming. As host of The Packer podcast, she engages with industry leaders and offers essential insights for stakeholders navigating the evolving landscape of today’s fresh produce industry.

Latest Stories
With CEO Tim Rooney is stepping down to pursue another opportunity, Natural Delights is promoting its chief operating officer, effective April 1.
Ski-cross athlete Emeline Bennett will share food tips, highlights and more through Oppy’s social media channels.
The company says the acquisition will expand its postharvest portfolio and that it plans to collaborate with Valent BioSciences to develop future products to boost produce freshness.
The company plans to incorporate the league’s logo into packaging and provide local leagues with snacking suggestions after being named the official snacking vegetable of Little League Baseball and Softball.
As blueberry season continues, the grower, shipper and wholesaler says it will offer promotable volumes of organic and conventional berries through July.
A new measure approved by a municipal council in Ontario will increase the development fees for wastewater and water on any greenhouses built in the municipality.
In a new video, Claudio Villalobos, a farm manager at Superfresh Growers, shares his experience as a farmworker and the role farmworkers play in the fresh produce industry.
Growers can apply for up to $200,000 in funding for climate resilience and sustainability projects in citrus groves.
A screening of more than 2,700 FDA-approved compounds shows how ebselen can inhibit fungal infections in many different plant species.
When subjected to cold temperatures, potatoes convert starch to sugar which can darken the flesh and create a carcinogenic compound during high-temperature processing.