John Johnston joins Naturipe Farms to lead premium product category

Industry veteran is bringing multiple decades of agribusiness and food experience to a new role at Naturipe as director of premium products.
Industry veteran is bringing multiple decades of agribusiness and food experience to a new role at Naturipe as director of premium products.
(Photo courtesy Naturipe)

Salinas, Calif.-based producer and marketer Naturipe Farms has tapped John Johnston as director of premium products. 

This position aligns with Naturipe’s long-term focus on premium products, leveraging its grower/owner investments in proprietary genetics. Johnston will take the lead on the current premium products such as Naturipe’s Mighty Blues, Mighty Reds and Green House Strawberries, and he will also champion the expansion of new premium products, according to a news release.

 

"I'm thrilled to join the Naturipe Farms team and have always admired the company as an innovative leader in the global berry industry,” Johnston said in the release. “This is a unique opportunity to leverage my experience to accelerate and expand Naturipe’s leadership of the premium berry category."

Related news: Naturipe Farms offering limited-time Mighty Reds jumbo strawberries

With an undergraduate degree from Purdue and an MBA from California State University, Long Beach, Johnston has devoted over 15 years of his career to the food and agribusiness industries and has worked with companies such as Driscoll’s, Chiquita, Fresh Express and H.J. Heinz. Johnson has held both elected and volunteer positions with the U.S. Highbush Blueberry Council.

Johnston will report directly to Jim Roberts, president of sales, according to the release.

“I am extremely excited to bring John on board as he is going to be an outstanding addition to the best berry team in the world,” Roberts said in the release. “His focus on premium products will help further differentiate Naturipe Farms from our competitors and provide a return on the investments our owners have made on new genetics focused on flavor and quality.”

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