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An April 17 web seminar hosted by The Packer and conducted by Category Partners will look at what is coming next for fresh produce at retail during the COVID-19 pandemic.

In part one of our series, we covered the basics of crisping and preparing your fresh produce. With all that work now complete, you are ready to go into physically setting the rack and painting your picture!

Ahhh, the beautiful wet rack! The crown jewel and showpiece of every produce department.

Higher unemployment expected to take toll in coming weeks

Wholesum, Amado, Ariz., has added organic and fair trade butternut and spaghetti squash to its line-up.

Fair Trade USA has received a 30-month grant of $1.4 million from the Walmart Foundation.

Fresh Local Produce of Ohio, Hudson, is shipping salad greens to area retailers under the Free! Leafy Greens.

UPDATED: The California Leafy Greens Marketing Agreement has scheduled another web seminar for retailers, foodservice operators and other buyers, with an emphasis on COVID-19 updates.

In what ways will the fresh produce industry be changed permanently by COVID-19?

Produce companies and organizations continue to think of innovative ways of helping consumers and customers during the pandemic, from celebrating Cinco de Mayo to new ways of keeping employees safe.