NASHVILLE, Tenn. — Exhibitors at the Southeast Produce Council’s Southern Innovations showed off new solutions and technologies at the event, held Sept. 12-14 at the Gaylord Opryland Resort & Convention Center.
Taylor Farms showcased its controlled environment agriculture foodservice solutions. The company highlighted its Earthbound Farms East Coast-grown leafy greens, including romaine.
“Taylor Farms is a prepless kitchen,” said Reno DiTullio, sales coordinator.
For retailers, Taylor Farms also showcased its new mini salad kits, which is half of its chopped kit.
“We want to make salad more snackable,” said Samantha Santos, sales coordinator.
Village Farms Fresh promoted its cherry-on-vine expansion at Southern Innovation.
“We work with seed companies to expand an improve our cherry-on-vine varieties,” said Lyra Vance, director of strategic business.
Vance said the company also is trialing mini San Marzano tomatoes, including a red, orange and yellow trio.
The team at Jade Produce’s booth promoted Pink limes and lemons. CEO Rudy Uresti said he spoke with booth visitors about his company’s produce packed in McAllen, Texas.
As for the pink color of its packaging, “it’s something that catches your eye,” Uresti said.
Misionero CEO Joe Merenda said the company was happy to exhibit at Southern Innovations.
Merenda said a topic for visitors was Earth Greens’ new processing facility for greens in Maryland.
Dino Iacovino with Altar Produce said the asparagus market is a little short right now, but it will open up through Thanksgiving.
Green onions will be short for the next four weeks, but “better pricing and volume will start in mid-October,” he said.
Jon Kiley, marketing business manager for Envy apples, offered sliced apples paired with different types of cheeses to highlight Envy’s flavor.
Kiley said Envy harvest will begin in about two weeks in Washington state and that apple sizing looks good.
Year-over-year sales continue to grow, and he said the Envy team is looking forward to fall harvest.
“Our acres are increasing every year, specifically organic,” he said.
Related: Seen and heard at SEPC Southern Innovations 2024 — Part 1
