Yakima, Wash.-based Sage Fruit Co. LLC will see a significant increase in organic volume this season thanks to a partnership with Chelan, Wash.-based Chelan Fruit, said Chuck Sinks, Sage Fruit president, sales and marketing.
“Chelan Fruit is a nearly 3,000-acre farming operation complete with its own packing and cold storage facilities and is one of Washington’s leading fruit producers,” Sinks said. “The additional acreage Chelan Fruit will be contributing spans the northern growing region of Washington state, which provides Sage Fruit with greater geographical diversification.”
This cherry season, Sage Fruit will have organic dark sweets as well as organic Rainiers, he said, adding that demand is increasing across all varieties.
Related: Sage Fruit builds on organic program
On the apple side, organic Honeycrisp is the company’s No. 1 most-requested item.
As Chelan Fruit continues to grow, the company will focus on planting additional acreage of complementary products, “providing a unique flavor experience and superior quality,” Sinks said.
Overall, organic fruit makes up about 18% of Sage Fruit’s crop, and that number continues to grow, he said. Five or 10 years ago. It was less than 5%.
Organic demand remains high, Sinks said.
“Our Organic program will continue to grow over the next several years to meet demand,” he said. “Not only are we planting new acreage of organic orchards, but we are actively transitioning many of our conventional orchards.”
Related: Chelan Fresh adds new organic options
Consumers becoming increasingly more health-conscious has continued to drive the demand for organic produce, he said.
He offered a few tips for retailers to boost sales at store level.
“Retailers can create an experience for the consumer within the produce department, allowing consumers to see their options, but also providing them with information like: how to select and store, flavor profile, where they’re grown and how best to use them,” he said.
He advised retailers to clearly mark displays of items like organic apples, cherries and pears.
“The loyal organic customer will be seeking those items and shop the entire store for organics, not just the produce department,” he said. “The casual organic shopper may see an organic variety on sale and decide to make that purchase for the day.”
He also suggested that additional refrigeration space for organic items in the produce department could help increase overall demand as well.
“By keeping organic items refrigerated, they stay crisp and juicy for an overall better eating experience, which in turn leads to repeat purchases,” Sinks said.
