Seen and heard at New England Produce Council Expo
EVERETT, Mass. — It’s a show where it feels like everybody knows everybody. And if you don’t, you will soon.
New England Produce Council’s 2023 Produce, Floral & Foodservice Expo drew most of the major retailers of the region and their growers, wholesalers, marketers, packers, brokers and everyone else in between.
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These are a few snapshots of who was seen and tidbits of what was heard at the show.
New England-based retailers such as Shaw's, Star Markets, Market Basket, Big Y Foods, Roche Bros., Stop & Shop and more talked with suppliers at the show.
La Bonanza Avocados is making its own single-serving guacamole cups with a peel top, said Maggie Hall. The vertically integrated company grows, packs and markets avocados and guacamole, with headquarters in Uruapan within the Mexican state of Michoacán, and a distribution center in Mission, Texas.
“We really specialize in foodservice and private label,” Hall said.
Also, Valeria Villasenor will join the company in September, representing the third generation in the family-owned company.
Untill’s products are going to market in the Northeast U.S. in October, marking the vertical, indoor farming company’s commercial launch.
Expect four clamshells of baby greens: Wild Medley, a mizuna mix; kale; Arugula & Cress; and arugula.
“There are no people touching the product until after it gets into consumer’s hands,” said Ahmad Zameli, founder and CEO of the Hudson, Mass.-based company. “From seed to harvest, it’s all mechanized.”
Working with researchers for four years at Northeastern University, the Zamelis said they have optimized the growing formula so it will work for all products. For baby greens, the grow time is 11 days from seed to harvest, he said. They are working on strawberries and herbs.
The Hudson facility has the capacity to produce a half-million 4-ounce clamshells of baby greens a year, Zameli said.
To-Jo Mushrooms, based in Avondale, Pa., has its traditional mushroom offerings grown year-round indoors using compost, as commercial mushrooms do — whole and fresh-cut, said Samantha Snyder.
Relatively new is the fresh foraged program, which actually does have a season.
“We are getting ready for our chantrelle season that lasts through September, a little of October,” Snyder said.
The company is also gearing up for the fall and winter holiday season, the biggest demand time for mushrooms.
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Celebrating its 10th anniversary, Ark Foods, based in Brooklyn, N.Y., has a several new products available nationwide as of a couple weeks ago, said Lindsay Belfatto, vice president of sales.
There’s a Korean BBQ Stir Fry Kit with vegetables such as broccoli and carrots, as well as a sauce and rice packet. “You can heat and eat it in 10 minute, and it’s non-GMO verified,” Belfatto said.
Then there are four new stock-keeping units, or SKUs, of Ark Foods’ salad kit line with all sorts of dressings and toppings.
The company is also known for its shishito peppers and heirloom tomatoes, grown indoor and out, from farm operations in different areas depending on the time of year.
