Brussels Sprouts

Weather Dominates in California’s Winter Desert Vegetables

Sun, 16 Nov 2025 23:34:41 GMT

The “cool” in “cool-season crops” means something different when it comes to California’s deserts in winter.

For example, winter highs average 69°F to 80°F from December through March in the Palm Desert of southeastern California. Lows average 45°F to 54°F during the same time. In the more arid southern tip of the San Joaquin Valley, winter highs usually average 60°F to 71°F and winter lows average 41°F to 46°F.

Garret Powell, general manager of sales at Peter Rabbit Farms, likens California’s deserts in winter to summers for most of the rest of the country’s farming regions.

“Sunny days and cool nights create an ideal growing region for wintertime,” he says.

Speaking specifically of the Coachella Valley, where Peter Rabbit has been a seasonal grower of bell peppers, leafy greens, and eggplant for 75 years now, Powell adds that there is little rain and ample available water in the form of reliable aquifers.

“It means that we’re able to grow all sorts of vegetables here,” he says.

Steve Adlesh, director of sales and marketing of Beachside Produce, describes California winter desert growing as an essential element for any company that wants to provide vegetables to customers year-round. Powell similarly describes the time and place as the natural transition point for growers and distributors that grow in Mexico and South America in early spring and elsewhere in the U.S. in summer.

For cool-season vegetable crops like broccoli, cauliflower, celery, Brussels sprouts, cilantro and kale, the unique winter climate of California’s deserts is beneficial, Adlesh adds.

“Those have to be in a climate where you’re not going to have much rain, and in the desert region, there’s really little to no rain during December, January and February,” he says.

Weather is Everything in the Desert

Despite being essential to a year-round vegetable strategy, winter growing in California’s deserts comes with potentially unexpected weather-related challenges.

“The thing we worry about in the desert are the freezes and freezing temperatures,” Adlesh explains. “It can get into the 20s when you get into late November to late December.”

While most cool-season crops can tolerate a freeze, it results in logistical difficulties.

“[A freeze] curtails the harvest because you have to let the produce, especially the lettuces, thaw out before you can harvest them, or you damage the tissue, and it’s just no good for the customer,” Adlesh says. “If you have ice in the morning and you can’t start harvesting until 11, obviously the production is going to decline and there’s going to be a lack of supply. So that can be a deal breaker if we have a really cold, cold winter.”

However, this winter looks like it will potentially be warmer than usual. In early October, the National Weather Service announced a weak La Niña condition , which usually means drier and warmer winters for Southern California, had been confirmed. At the end of October, it projected higher-than-average temperatures will likely exist for the area through the end of January.

This fits with what Peter Rabbit Farms has experienced in the Coachella Valley, according to Powell.

“This is a peculiar fall, we’ve had about 12 [degrees] to 15 degrees of higher-than-average temperatures for the last two weeks,” Powell reported during the first week of November. “This season has been getting much warmer temperatures than average. So, it’s really brought all the crops forward a little bit. I think this year we started our red peppers maybe 15 days earlier than normal.”

Desert Weather Giveth and It Taketh Away

What the weather does in the desert can have outsized impacts on winter vegetable markets.

For example, Powell explained that while Peter Rabbit Farms was able to start its fall bell peppers early and get good color on them earlier; so too were all the other fall and early-winter pepper growers in the desert.

“The guys in Central California were allowed to keep going, and it has created a pepper market where you have a lot of suppliers that are either ending their season and then you have a lot of suppliers who are now starting earlier and getting started,” Powell says. “So, there’s been high availability of peppers out there, and that’s the challenge.”

The inverse is also true.

“Right now, the markets are so high due to Mother Nature,” says Adlesh, speaking of the hail that hit some greens-growing regions. “It’s crazy. There’s lettuce, $40, $50; romaine, $40, $50; green leaf, $40, $50. That’s because of what Mother Nature threw at us here about a month ago.”

While the success of all agriculture rests on the whims of weather, Adlesh says that is especially true in the California deserts in winter given the extremes in play and what that weather can mean for markets.

“It’s hard to make money in the desert, period. We go down there to keep our customers in supply year-round, but it’s a huge risk for all the shippers that do year-round programs,” he explains. “You just plan what you need for your contract and, outside of that, don’t take any chances, because if the if the weather is nice all winter and the supplies are heavy, it can be an absolute nightmare.”

Different Sort of ‘Winter’ Desert Vegetable

While sweetpotatoes aren’t grown in California’s deserts in the winter, with harvest usually wrapping up at the end of October, they are in highest demand during winter holiday meals and are grown in California’s deserts. These deserts are uniquely well suited to sweetpotatoes’ growing needs, according to Jeremy Fookes, director of sales at AV Thomas Produce.

Fookes explains that the massive day-to-night temperature swings, sometimes as much as 40 degrees to 50 degrees, common in California’s deserts are essential to sweetpotatoes’ ability to develop the best flavor. The nature of the desert soil is also important, he adds, describing a small patch of California’s Central Valley between southern Stanislaus County down through northern Merced County as perfect “for producing good looking sweet potatoes.”

“The soft, sandy soil allows for the shape of the potatoes to develop the clean look to them that makes for high-quality, aesthetically pleasing potatoes,” he says. “There are certain regions throughout the country or even the world that produce good quality wines. Well, it’s the same thing with sweetpotatoes and a lot of other crops.”

Altar Produce expands specialty vegetable programs

Fri, 02 May 2025 17:42:18 GMT

Altar Produce says it is significantly expanding its specialty vegetable offerings with plans for green onions, Brussels sprouts and broccoli.

As part of the initiative, the Calexico, Calif.-based company has announced growth on its year-round green onion program, designed to meet the rising global demand with consistent supply, scalable volume and tailored presentations. With operations rooted in strategic growing regions, the program ensures continuous availability and optimal freshness for retail, foodservice and wholesale partners, according to a news release.

“Our ability to pack in any presentation format requested by our clients — from consumer-ready retail packs, foodservice to customized bulk solutions — reflects our deep commitment to flexibility and customer service 52 weeks per year,” said Rodrigo Torres, director of global sales for Altar Produce. “We’re focused on delivering value beyond the field.”

Altar Produce says the program is supported by its investment in infrastructure and production capacity, enabling the company to scale up volume without compromising quality. Each step in the supply chain is reinforced by stringent quality controls and industry certifications, guaranteeing premium, uniform product standards year-round, the company says.

Beyond green onions, Altar Produce is expanding its portfolio with a strong focus on Brussels sprouts and broccoli. These categories reflect consumer trends and market opportunities where the company’s expertise in field operations, postharvest management and logistics can deliver exceptional results, according to the release.

Why you should start stalking Brussels sprouts

Thu, 29 Dec 2022 19:19:58 GMT

Tucked in mesh or plastic bags next to other sturdy fall vegetables like cauliflower and broccoli, Brussels sprouts are a fall staple and holiday menu must-have that can be overlooked other times.

It’s a shame, because these understated orbs will repay a little inspired merchandising and culinary thoughtfulness tenfold. A bit of effort with Brussels sprouts can result in gorgeous displays and delicious, versatile side dishes that will see shoppers through the winter months.

Like many other root vegetables and brassicas that thrive in the cold months, Brussels sprouts benefit from a good winter freeze. You can count on late fall and winter Brussels sprouts to have the sweetest, mildest flavor due to freezing temperatures that force the plant to convert starches to sugar.

At first glance, the small sprouts appear to be mini cabbages, but they are far from it! The small spheres grow by the dozen on thick stalks reminiscent of whimsical, Dr. Seuss flora. They are often harvested off the stalk and packaged in packs by the pound for easy preparation.

To display, arrange Brussels sprouts in bagged stacks in a refrigerated case. If you want to add an unexpected visual impact to your merchandising, source and display your sprouts on the stalk directly in your cold case. Regardless of how you display these tiny brassicas, look for sprouts that are dark green and tightly formed and avoid signs of yellowing or opened sprout clusters.

Suggest to shoppers the many ways they can enjoy Brussels sprouts, which have become trendy in the recent years due to creative recipes.

If you’ve lived through the mid-aughts, you’ve likely sampled the classic combination of bacon and Brussels sprouts. While it’s hard to go wrong with this addictive pairing, the vegetable is also delightful sauteéd or roasted with a simple butter and parsley garnish. A subtle balsamic glaze has been known to win over fans, too.

But don’t overlook the power of raw Brussels sprouts! Shoppers can add green variation and texture to fall and winter salads and slaws by shredding fresh Brussels sprouts, just as they would red or green cabbage.

Hitchcock Farms back in Salinas Valley

Fri, 23 Sep 2022 19:00:20 GMT

Salinas, Calif.-based Hitchcock Farms has completed its transition from the Southern California desert region to its spring/summer/fall home in Salinas, said Dan Holt, vice president of sales and marketing.

The company is harvesting romaine, romaine hearts, Iceberg Babies — softball-size heads of lettuce — leeks, broccoli, Brussels sprouts, cilantro, parsley and kale, he said.

Hitchcock Farms began its second year of napa cabbage in late April.

The company launched the napa deal in the Salinas growing region in 2019.

“We’re making a full cycle starting with the Salinas crop,” Holt said.

In mid-May, the company will be back into its fava bean program, and in July, white sweet corn will be back for its second year.

“We’re looking to build on it this year,” he said.

Some new products also are on the agenda for summer, Holt said.

Related content:
Salinas Valley suppliers look to sustainable packaging options
Organic going strong among Salinas growers
Salinas Valley grower-shippers cope with COVID-19

North Bay Produce partners with Guatemalan grower

Thu, 22 Sep 2022 02:13:32 GMT

Traverse City, Mich.-based North Bay Produce Inc. has partnered with Guatemalan farm to bring imports of French green beans , snow peas, sugar snap peas, and Brussels sprouts to North American customers.

The Guatemalan operation, called UniSpice, specializes in planned growing cycles, according to the release. The controlled farm only plants orders to customer specifications as a group, which the release said is an approach that ensures consistency. The high altitude and cooler nights of the farm, located in the highlands of Guatemala, give crops higher brix for a sweeter taste, according to the release.

North Bay Produce imports the Guatemalan farm’s produce directly to the firm’s MidAmerica Warehouse in Mascoutah, Ill., according to the release. The facility is located in a place where it can reach 90% of the U.S. population within 18 hours or less by truck. The facility, according to the release, also is one of twelve USDA certified cold treatment Facilities in the U.S., and one of two adjacent to an airport runway.

Oceanside Pole Brussels sprouts available until June

Fri, 13 Nov 2020 06:27:19 GMT

Before the Oceanside Pole tomato crop, the Oceanside Calif., grower is marketing Brussels sprouts through The Oppenheimer Group .

Cool nights, fog and salt air help the Brussels sprouts crop, which is available through the first week in June, according to a news release. The vine-ripe round and roma pole-grown tomatoes will be available from the end of June through the first week of November.

“Retailers continue to look forward to Oceanside Pole’s tomato season and this year is no exception,” James Galindo, Oppy’s senior sales representative, said in the release.

Oppy is the exclusive marketer of the Oceanside Pole brand, selling on-location at the farm through the season, according to the release.West Coast Tomato Growers, owners of the Oceanside Pole tomato brand, are increasing tomato acreage this year, after expanding operations in 2017, according to the release.

Related stories:

Oceanside Pole rolls out new branding

Oceanside Pole expanding roma production

Oceanside Pole adds Brussels sprouts, more tomatoes

Marketscope — Fruit f.o.b.s as of May 4

Wed, 05 Oct 2022 18:44:12 GMT

Apples

YAKIMA VALLEY AND WENATCHEE DISTRICT WASHINGTON 2019 CROP — Shipments (1,053-1,133-1,147, Includes exports 265-256-279) — Movement expected about the same. Trading Gala active, others moderate. Prices Generally Unchanged. Washington Extra Fancy Carton tray pack Red Delicious 72-88s mostly 14.00-16.00, 100-113s mostly 13.00-15.00; Golden Delicious fine appearance 72s mostly 25.00- 28.00, 80s mostly 24.00-26.00, 88s mostly 22.00-26.00, 100s mostly 18.00-22.00; Fuji 64-88s mostly 18.00-20.00, 100s mostly 16.00- 18.00, 113s mostly 14.00-17.00; Granny Smith 64s mostly 18.00-20.00, 72-80s mostly 18.00-22.00, 88s 18.00-20.00, 100s mostly 17.00- 19.00, 113-125s mostly 16.00-18.00; Gala 64-72s mostly 22.00-24.00, 80s 20.00-24.00, 88s mostly 18.00-20.00, 100s mostly 15.00-17.00, 113s 13.00-16.00, 125s mostly 13.00-15.00; Honeycrisp 56s mostly 28.00-34.90, 64s mostly 32.00-38.90, 72-80s 34.00-40.90, 88s mostly 32.00-38.90, 100s mostly 30.00-36.90. Cartons 12 3-pound film bags Red Delicious Washington Extra Fancy 2 1/2" minimum mostly 15.95-17.95; Golden Delicious, Fuji, and Gala 2 1/2" minimum mostly 16.95-18.95; Granny Smith 1/2" minimum mostly 18.95-20.95; Honeycrisp 2 1/2" minimum mostly 30.95-34.95. ORGANIC cartons tray pack Gala Washington Extra Fancy 64s mostly 22.00-26.00, 72- 80s mostly 20.00-26.00, 88s mostly 18.00-24.00, 100s mostly 18.00-20.00; cartons 12 3 pound film bags Gala 2 1/2" minimum mostly 16.95-20.95.

NEW YORK 2019 CROP — Shipments (68-72-69) — Movement expected to remain about the same. Trading Moderate. Prices Generally Unchanged. Fuji Cartons Tray Pack U.S. Extra Fancy 80s-88s mostly 26.00-27.00; Gala Cartons Tray Pack U.S. Extra Fancy 80s-88s mostly 26.00-30.00; McIntosh Cartons Tray Pack U.S. Extra Fancy 80s-88s mostly 27.00-28.00; Empire Cartons Tray Pack U.S. Extra Fancy 80s-88s mostly 23.50-26.00; Cortland Cartons Tray Pack U.S. Extra Fancy 80s-88s mostly 24.00-28.00. Cartons 12 3-pound Film Bags Red Delicious U.S. Extra Fancy mostly 16.00-19.00; Fuji U.S. Extra Fancy mostly 20.00-22.00; Gala U.S. Extra Fancy 2 1/2 inch minimum mostly 20.00-23.00; McIntosh U.S. Extra Fancy 2 ½ inch minimum mostly 18.00-22.00; Empire U.S. Extra Fancy 2 1/2 inch minimum mostly 18.00-22.00.

MICHIGAN — Shipments (61-68-51) — Movement expected about the same. Trading Moderate. Prices Generally Unchanged. cartons 12 3- pound film bags U.S. Extra Fancy Gala and McIntosh mostly 18.00-20.00, Red Delicious mostly 17.00-19.00, Jonagold mostly 17.00- 18.00, Fuji and Golden Delicious mostly 19.00-21.00, Tray pack 88s Gala and Fuji 24.00-28.00, Red Delicious mostly 20.00-22.00, Golden Delicious 21.00-24.00. Supplies of Golden Delicious and McIntoshlight and in few hands, Fuji fairly light.

APPALACHIAN DISTRICT 2019 CROP — Shipments (22-19-20) — Movement expected about the same. Trading Fairly Active. Prices Unchanged. Cartons traypack U.S. Extra Fancy Red Delicious 72s-88s $20.00-21.00, 100s $19.00-20.00; Golden Delicious 72s-88s $25.00-26.00; Fuji 80s-88s $27.00-28.00; Gala 80s-88s $27.00-30.00; and McIntosh 80s-88s $26.00-28.00 cartons 12-3 pound filmbags U.S. Extra Fancy 2 1/2" minimum Red Delicious mostly $18.00-19.00, Golden Delicious $20.00-22.00, Fuji $21.00-23.00, Gala $22.00-24.00 and McIntosh $19.00-21.00.

NEW ENGLAND 2019 CROP — Shipments (2-2-3) — Movement expected to remain about the same. Too few open market sales to establish a market.

Apricots

SAN JOAQUIN VALLEY CALIFORNIA 2020 CROP — Shipments (U-U-U) — Light and sporadic has harvesting has begun. Rain and cooler then normal temperatures have postponed harvest. First F.O.B. expected week of May 10, 2020. (U = unavailable)

Avocados

MEXICO — CROSSINGS THROUGH TEXAS 2019 CROP — Crossings (353-543-437) — Movement expected to remain about the same. Trading Fairly Slow. Prices Lower. Cartons 2 layer Hass 32-36s mostly 38.25-40.25, 40-48s mostly 38.25-40.25, 60s mostly 36.25-38.25, 70s mostly 27.25-29.25, 84s mostly 21.25-22.25. Extra services included.

SOUTH DISTRICT CALIFORNIA 2020 CROP — Shipments (112-140-U) — Movement expected to increase. Trading Fairly Slow. Prices 60-84s lower, others generally unchanged. Carton 2 layer Hass 32-36s mostly 44.25-46.25, 40-48s mostly 42.25-44.25, 60s mostly 39.25-41.25, 70s mostly 29.25-30.25, 84s mostly 22.25-23.25. Carton 2 layer Hass ORGANIC 48s mostly 58.25-60.25, 60s mostly 56.25-58.25, 70s mostly 42.25-45.25. Extra services included. (U = unavailable)

Blueberries

SOUTH GEORGIA 2020 CROP — Shipments (17-38-52) — Movement expected to remain about the same. Trading Fairly Active. Prices Higher. Flats 12 1-pint cups with lids large 20.00-22.00, ORGANIC 12 1-pint cups with lids medium large 25.00-28.00, 6 ounce cups with lids medium-large 14.00-18.50. Quality variable.

MEXICO — CROSSINGS THROUGH ARIZONA, CALIFORNIA AND TEXAS — Crossings (56-53*-48) — Movement expected to decrease. Trading early moderate, late slow. Prices Generally Unchanged. Flats 12 6-oz cups with lids mostly 10.00. Quality and condition variable. (* revised)

SOUTH AND CENTRAL DISTRICT CALIFORNIA — Shipments (12-18-27) — Movement expected to increase seasonally. Trading Slow. Flats 12 1- pint cups with lids 18.00-28.00 mostly 22.00-24.00 occasional higher flats 12 6-ounce cups with lids 10.00-16.00 mostly 12.00-14.00 occasional higher. ORGANIC flats 12 6-ounce cups with lids 12.00-16.00 mostly 14.00-16.00 few 10.00 occasional higher.

CENTRAL AND NORTH FLORIDA 2020 CROP — Shipments (33-18-14) — Movement expected to decrease sharply as nearly all growers have finished for the season. Expect very light — Shipments for 1-2 more weeks. LAST REPORT

EASTERN NORTH CAROLINA — Light harvest expected during the current trade week (May 03-09, 2020). Currently, no F.O.B. is being issued. FIRST REPORT.

Cherries

SAN JOAQUIN VALLEY CALIFORNIA 2020 CROP — Shipments (0-0-47) — Movement expected to increase. Harvesting has begun in the Southern portion of the district. First F.o.b expected to begin on or around May 7th.

Grapes

CHILE IMPORTS — PORT OF ENTRY PHILADELPHIA AREA 2020 CROP Imports via Boat — (44-205-38) — Movement expected to decrease seasonally. Trading White Seedless Type Moderate, others Slow. Prices Generally Unchanged. 18 lb containers bagged Red Seedless exlge 16.00-18.00, lge 14.00- 16.00, med 12.00-14.00 Black Seedless exlge mostly 16.00, lge 14.00-16.00, med-lge mostly 12.00-14.00 Red Globe jbo mostly 16.00, exlge 14.00-16.00, lge 12.00-14.00 SPECIAL STORAGE White Seedless Type exlge 34.00-36.00, lge mostly 32.00-34.00, med-lge mostly 28.00-30.00.

MEXICO — CROSSINGS THROUGH NOGALES ARIZONA — Crossings (6-13-31) — Movement from Jalisco expected to increase slightly. Harvest in Hermosillo is expected to begin the week of May 2. The Hermosillo Grape Growers Association estimates the 2020 crop at 19.7 million 18 -pound cartons, down 20 percent from 23.6 million in 2019. Harvest of White, Red and Black varieties expected to begin the week May 3 from Sonora, Mexico. Quality generally good. The first F.O.B report is expected to be issued the week of May 10, when most shippers expect to be fully underway.

CHILE IMPORTS — PORT OF ENTRY LOS ANGELES AREA 2020 CROP Imports via Boat — (13-29-23) — Movement expected to decrease seasonally. Trading White Seedless Type Moderate, others Slow. Prices Red Seedless Slightly Lower, others Generally Unchanged. 18 lb containers bagged Red Seedless exlge mostly 16.00, lge 14.00- 16.00, med-lge 12.00-14.00 Black Seedless exlge mostly 16.00, lge 14.00- 16.00, med-lge mostly 12.00-14.00 Red Globe jbo mostly 16.00, exlge 14.00-16.00, lge 12.00-14.00 SPECIAL STORAGE White Seedless Type exlge mostly 34.00-36.00, lge mostly 32.00-34.00, med-lge mostly 30.00-32.00.

COACHELLA VALLEY CALIFORNIA 2020 CROP — Shipments (0-0-0) — Movement expected to increase seasonally. Light harvesting is expected to get underway the week of May 11th. F.O.B. expected to begin on or around May 18th. FIRST REPORT

Lemons

SOUTH AND CENTRAL DISTRICT CALIFORNIA — Shipments Moderate — Movement expected about the same. Trading Moderate. Prices Shippers First Grade 75-115s and 165s slightly higher, others generally unchanged. 7/10 bushel cartons Shippers First Grade 75s mostly 24.18-26.20, 95-115s mostly 25.18-28.20, 140s mostly 24.18-27.20, 165s mostly 24.18-26.20, 200s mostly 23.18-26.20, 235s mostly 19.18-22.20; Shippers Choice 75s mostly 16.18-19.20, 95s mostly 17.10-20.20, 115s mostly 18.18-20.20, 140s mostly 19.18-23.20, 165s mostly 21.18-24.20, 200s mostly 20.10-24.20, 235s mostly 18.18-21.20. ORGANIC 7/10 bushel Shippers First Grade 75s mostly 28.18- 32.20, 95-115s mostly 37.18-42.20, 140s mostly 37.18-41.20; Shippers Choice 95-115s mostly 22.18-26.20, 140s mostly 24.18-30.20.

Oranges

FLORIDA — Shipments (85-96-84, Includes exports 2-3-2) — Prices not reported. — Shipments are for weeks ending April 4, April 11 and April 18 in that order.

MEXICO — CROSSINGS THROUGH NOGALES ARIZONA — Crossings (12-15-17) — Movement expected about the same. Trading Active. Prices Slightly Higher. 7/10 bushel cartons Valencia No Grade Marks 72-88s mostly 13.95-15.95, 113s 13.95-15.95, 138s 13.95-14.95. Quality variable.

SOUTH AND CENTRAL DISTRICT CALIFORNIA — Shipments 113-138s Fairly Light, others Moderate — Movement expected about the same. Trading Active. Prices First Grade 40s and 113s generally unchanged, others slightly higher. 7/10 bushel cartons Navel Shippers First Grade 40s mostly 17.18-19.20, 48-56s mostly 19.18-20.20, 72s mostly 17.18-20.20, 88-138s mostly 17.18-19.20; Shippers Choice 40s mostly 13.20-14.20, 48-72s mostly 14.18-15.20, 88s 14.18-16.50, 113s mostly 15.18-16.20, 138s mostly 14.18-16.20. ORGANIC 7/10 bushel cartons Navel Shippers First Grade 48-72s mostly 26.18-32.20, 88s 24.18-28.20, 113s mostly 24.18-28.20; Shippers Choice 56s mostly 18.18-22.20, 72-88s mostly 16.18-22.20.

Peaches

CENTRAL AND SOUTHERN SAN JOAQUIN VALLEY CALIFORNIA 2020 CROP — Shipments (U-U-U) — Light and sporadic has harvesting has begun. Rain and cooler then normal temperatures have postponed harvest. First F.O.B. expected week of May 10, 2020. (U = unavailable)

Strawberries

SANTA MARIA DISTRICT — Shipments (218-286-352) — Movement expected to increase. Trading Conventional active, Organic moderate. Prices Higher. Flats 8 1-pound containers with lids medium-large mostly 8.00-10.00. ORGANIC Flats 1-pound containers with lids medium-large mostly 10.00-12.00. Quality and condition variable. Most present — Shipments from prior bookings and/or previous commitments.

OXNARD DISTRICT CALIFORNIA — Shipments (224-240-198) — Movement expected to decrease. Trading Moderate. Prices Unchanged. Flats 8 1-pound containers with lids small-medium mostly 8.00. Quality and condition variable. Most present — Shipments from prior bookings and/or previous commitments. Some berries being diverted to to freezer and/or processor.

SALINAS-WATSONVILLE CALIFORNIA — Shipments (37-82-168) — Movement expected to increase. Trading Conventional active, Organic moderate. Prices Higher. Flats 8 1-lb containers with lids large-extra large mostly 9.00-10.00. Quality variable. ORGANIC flats 8 1-pound containers with lids large-extra large mostly 10.00-12.00.

MEXICO — CROSSINGS THROUGH OTAY MESA CALIFORNIA — Crossings (43-33-22) — Movement expected to decrease sharply. Supplies in too few hands to establish a market. Quality and condition variable. Some berries being diverted to freezer and/or processor. Light and sporadic — Crossings expected to continue through May 9. LAST REPORT.

EASTERN NORTH CAROLINA — Shipments (5-6-6) — Movement expected to remain about the same. Trading Moderate. Prices Generally Unchanged. Flats 8 1-pound containers with lids large 12.00-14.50. Includes palletizing and cooling.

Watermelons

FLORIDA SOUTH DISTRICT — Shipments (381-537-733, Seeded 46-54-56; Seedless 335-483-677) —Movement expected to increase. Trading Red Flesh Seedless 60s Very Active, Others Active. Prices Red Flesh Seedless 36s and 45s Slightly Lower, Others Generally Unchanged. 24 inch bins. Red Flesh Seeded type 35s mostly 105.00; Seedless type 36s 126.00-133.00, 45s mostly 147.00, 60s mostly 147.00. Quality generally good.

MEXICO — CROSSINGS THROUGH NOGALES ARIZONA — Crossings (318-408*-558) — Movement expected about the same. Trading Active. Prices Miniature 6s and 11s generally unchanged, others slightly higher. Red Flesh Seedless type 24 inch bins approximately 35-45 counts mostly 140.00-147.00, approximately 60 count mostly 133.00; Miniature (supplies light) cartons 6s 10.95-12.95, 8s mostly 13.95, 9s mostly 12.95-13.95, 11s 8.95-9.95. Quality variable. (* revised)

MEXICO — CROSSINGS THROUGH TEXAS — Crossings (111-100-43) — Movement expected to decrease seasonally. Trading Fairly Slow. Prices Generally Unchanged. Red Flesh Seedless type 24 inch bins per pound approximately 35 and 45 counts mostly .17-.18. Quality variable.

LOWER RIO GRANDE VALLEY, TEXAS — Shipments (5*-13-8) — Movement expected to increase seasonally. Supplies insufficient and in too few hands to establish a market. Quality generally good. The first F.O.B. report is expected to be issued the week of May 10. (* revised)

CENTRAL AND WESTERN ARIZONA — Harvest expected to begin in Western Arizona the week of May 10, followed by Central Arizona the week of May 17. Quality expected to be generally good.

IMPERIAL AND COACHELLA VALLEYS CALIFORNIA — Harvest expected to begin the week of May 3. Quality expected to be generally good.

Value-added options abound from Salinas grower-shippers

Fri, 13 Nov 2020 06:33:32 GMT

As consumers continue to seek out time-saving options at mealtimes, grower-shippers in California’s Salinas Valley continue to offer them a wide range of convenient alternatives.

Gonzalez, Calif.-based Misionero Vegetables LLC markets a variety of value-added vegetables, including Brussels sprouts, green beans, sugar snap peas and squash as well as fresh-cut salads, said Nicole Zapata, marketing manager.

Organic and conventional value-added items are available for retail and foodservice customers.

Zapata said the value-added category continues to grow at retail and foodservice.

“Both consumers and operators are looking for healthy, easy-to-prepare options,” she said.

Ocean Mist Farms , Castroville, Calif., offers a retail-ready line called Season & Steam, said Diana McClean, senior director of marketing.

The line features unique packaging technology that allows consumers to open the bag, add their own personal seasoning, reseal the bag and microwave it.

“This packaging technology allows that personalization, and I want to emphasize, also gently steams the vegetables,” she said.

Some consumers may be averse to microwaving vegetables because of a previous experience, she said, but this packaging technology gives the product “nice mouth appeal.”

“It’s not mushy.”

The line includes:

Brussels sprouts, whole, halves and shreds;
Two-count medium artichokes; and
Sweet baby broccoli.

Ocean Mist Farms also offers value-added bagged spinach that’s washed and ready to eat, and the company is introducing foodservice packs of value-added cauliflower florets and cauliflower rice for foodservice or deli application.

And there’s a 2-pound bag of sweet baby broccoli for foodservice that’s washed and ready to prepare.

Hitchcock Farms , Salinas, Calif., recently completed rebranding of its Garden Hearts romaine hearts, said Dan Holt, vice president of sales and marketing.

The company was the first to introduce romaine hearts to the marketplace in the early 1990s, he said.

“We’ve gone to a more modern look,” Hitchcock said.

The rebranding applied to various packs and cartons, including value-added 12x3 and 7x6 cartons of bagged romaine hearts for retail, he said.

Romaine hearts also are available for foodservice.

Foodservice rebranding was completed last year, Holt said.

Foodservice operators find that the cartons add convenience, since they can be stored on racks in walk-in coolers, and food preparers can remove the bags they need.

All of the company’s value-added items are designed to help buyers save money and labor, he said.

The product line at Salinas-based Church Bros . Farms includes Brussels sprouts, veggie crumbles, little gems, veggie cubes, sweet baby broccoli, value-added salads, field-pack veggies and specialty items, said Mary Poma, marketing manager. Sweet baby cauliflower is coming soon.

Foodservice offerings scheduled for introduction in March/April include various cuts of Brussels sprouts, cauliflower rice, cubed butternut squash and washed sweet baby broccoli.

“We are in the process of developing different items for our foodservice partners that we hope to have ready soon,” she added.

Church Bros. Farms has seen a great deal of interest from foodservice partners in its value-added options obtained from its recent acquisition of the Green Giant Fresh value-added vegetable business from Salinas-based Growers Express LLC, she said.

“They are looking for items that will help them save time and labor in the kitchen.”

The value-added cooking vegetable category at retail has been growing and outpacing bulk cooking vegetable for five years or more, said McClean of Ocean Mist Farms.

“Convenience has, for the past several years, been a primary purchase driver in the retail space,” she said.

Brussels sprouts, cauliflower florets and rice and broccoli florets are some of the most popular value-added items.

Private-label value-added cooking vegetables continue to lead category growth.

“We can supply retailers in their private-label programs with broccoli and cauliflower florets, spinach, Brussels sprouts and sweet baby broccoli,” McClean said.

“Private label is what the retailers have been investing in and building equity behind.”

A differentiator for Ocean Mist Farms’ value-added line is that raw product is grown, cooled and processed by the company itself.

“We are the grower, we are the processor, we are the shipper,” she said. “That allows us to guarantee order fulfillment, consistency and quality.”

Related Content:
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Salinas Valley crops look promising, growers say
Helping growers safeguard workers from the coronavirus

Salinas Valley crops look promising, growers say

Fri, 23 Sep 2022 19:00:24 GMT

Good growing weather this winter should result in some exceptional fruit and vegetable crops out of California’s Salinas Valley this season.

Monterey County, which encompasses the valley, produced about $2.8 billion worth of vegetables in 2018, the latest year for which statistics are available from the county agricultural commissioner’s office, and just over $1 billion worth of fruit.

Salinas-based Coastline Family Farms will ship about 25 kinds of mixed vegetables, including iceberg lettuce, romaine, romaine hearts, leaf lettuces, broccoli, cauliflower, Brussels sprouts, green onions, kale and spinach this season, said Tami Gutierrez, vice president sales and marketing.

Wet weather during planting and again during harvesting in April could reduce early-season yields and result in scattered quality issues that should be resolved as the season progresses, she said.

Volume at Coastline should be about the same as last year early in the season but likely will be down during the summer as the company cuts back planting because of competition from other growing areas during the peak growing season and because of the impact of COVID-19.

“Due to COVID-19, we have reduced our summer planting because we don’t know what the recovery period is going to be like,” she said.

Related content: Helping growers safeguard workers from the coronavirus

Gonzalez, Calif.-based Misionero Vegetables LLC has year-round programs for salads, value-added lettuces and mostly organic vegetables, said Nicole Zapata, marketing manager.

Like many Salinas grower-shippers, the company grows in the desert during the fall and winter and transitions back to the Salinas Valley for spring and summer.

“Given the current circumstances happening across the globe, we are being mindful of our planting schedule,” Zapata said.

“We’re maintaining retail distribution and anticipating potential bounce back for foodservice sales throughout the summer and fall.”

There were a few weather challenges this winter, Zapata said, but overall, quality is good.

Iceberg lettuce, romaine, romaine hearts, broccoli, cauliflower, green leaf and red leaf are shipping from Salinas-based Bengard Ranch Inc., said Steve Koran, general manager.

The company now has a celery deal in Oxnard that will switch to Salinas in June.

Quality is excellent, he said.

“We didn’t have any disruption with any weather events.”

Product is plentiful, he said, but he added that retail and especially foodservice demand was uncertain in light of the current COVID-19 pandemic.

Related content: Salinas volume lighter due to rain

“Everybody is rolling along, but the distribution avenues are going to change drastically until restaurants open again,” said Gib Papazian, president of Lucky Strike Farms , Burlingame, Calif.

Although restaurants in California were closed because of the outbreak, more than half were open for takeout orders, he said.

“They’re not doing a brisk business, but they’re doing enough business to keep their place on life support,” Papazian said.

He said he was concerned for independent restaurants.

“Several of them are having a terrible struggle right now,” he said.

Lucky Strike’s foodservice business is “within acceptable risk tolerances,” Papazian said.

“It is still a daily financial challenge collecting money and paying our growers in accordance with our historical practices,” he said. “But we’ll get through it.”

The company handles a full line of vegetables, citrus, some melons and fruit.

“I expect quality is going to be top-notch through the summer,” he said.

The berry deal also was progressing well.

In an April 10 crop update, The Buzz, from Watsonville, Calif.-based California Giant Berry Farms , the company said that Salinas berries should be good quality despite some mid-April showers.

With no rain forecast for the rest of April, Cal Giant was looking forward to “a very rapid increase in production.”

“Our blackberry and raspberry season will also kick off come May and into June,” the company said.

Raspberries were set to begin in the middle of May, and blackberries should be ready for harvest by the middle of June.

Related content: Salinas Valley Produce

Dole and ‘Monsters, Inc.’ seek to make fruits, vegetables familiar

Tue, 15 Nov 2022 07:36:40 GMT

Dole Food Co. , is adding recipes and accompanying videos, along with social media content and digital downloads to its summer promotion of unfamiliar fruits and vegetables through Pixar’s “Monsters, Inc.” and “Monsters University.”

The company is using its partnership with Pixar Animation Studios and The Walt Disney Co. to highlight recipes for children that include Brussels sprouts , dragon fruit and kiwiftruit .

“As a mom of three, I can confirm that there are two types of fruits and vegetables in our house: friendly and scary,” Rachel Young, Dole’s manager of digital marketing and communications, said in a news release. “However, since many of the fruits and veggies considered frightening are only because of their names or the way they look on the outside, I’ve found that fun recipes and interactive activities can go a long way toward changing minds and creating new favorites.”

The promotion also includes activities at www.dole.com/Disney .

The five new “Monsters, Inc.” inspired recipes join five others that were released earlier this summer. They were created by Melanie Marcus, Dole’s health and nutrition communications manager, according to the release.

Related stories:

Dole quashes produce paranoia with ‘Monsters Inc.’

Pixar, Disney characters provide inspiration for Dole promotion

Dole partnership focuses on healthy eating at schools, homes

2020 Fresh Trends Data: broccoli and Brussels sprouts

Fri, 13 Nov 2020 06:42:12 GMT

BROCCOLI

One of the most popular vegetables in Fresh Trends, broccoli continues to draw in new consumers.

The vegetable was the third most popular item that shoppers said they tried last year that they had not eaten previously.

The likelihood of a broccoli purchase increased according to income and age, as was the case last year. Shoppers age 50 and older were among the most likely to buy the cruciferous vegetable overall this year (along with those in the top income bracket). In the meantime, consumers age 18-39 were among the least likely to buy broccoli overall.

BRUSSELS SPROUTS

Affluence helps to influence Brussels sprout purchases. For the seventh straight year, the likelihood of a purchase has increased according to income. In fact, shoppers in the top income bracket—those most likely to buy overall—were more than two-and-a-half times more likely to buy Brussels sprouts than those in the lowest income bracket—those least likely to buy overall.

These cruciferous vegetables appeal to consumers across the board, but those in the “other” ethnic group were more likely to buy them this year. African Americans and Hispanic shoppers were among the least likely overall to buy Brussels sprouts.

Families without kids gravitated toward Brussels sprouts more—19% said they made a purchase in the past year—than those without kids, of which 14% said the same. Consumers with one child at home were most likely to make a purchase.

Older consumers are more likely to buy Brussels sprouts than younger shoppers. In fact, those age 59+ were among the most likely overall to make a purchase—a trend that continues from last year.

Beachside Produce packs California product through end of the year

Fri, 13 Nov 2020 06:48:19 GMT

Guadalupe, Calif.-based Beachside Produce LLC is bringing full production of Brussels sprouts , celery and broccoli to the market for the holiday season.

Brussels sprouts, grown for Beachside in Lompoc and Guadalupe, Calif., are shipped from several locations in the Santa Maria Valley for quick loading convenience, according to the release.

Supplies will be steady through the end of the year in California, with production then shifting to Mexico.
Beachside’s Brussels sprouts line includes 25-pound bulk cartons in several different sizes, as well as a 1-pound vexar bag package, which the release said is retail-ready out of the box. The 1-pound vexar bags come in 18-pound and 24-pound cartons, according to the release.

Beachside Produce has steady supply of the firm’s Song Hee branded broccoli crown program this fall and winter.

Production of broccoli crowns in Guadalupe will lighten in fall and winter with its Mexico grown and McAllen, Texas, point-of-loading program and production from U.S. southwest farms during the winter. Beachside celery is sourced from Guadalupe from April through December, and also in the U.S desert southwest region.

The Packer Brussels sprouts Coverage

The Packer’s Broccoli Coverage

The Packer’s Celery Coverage

Alpine Fresh offers purple Brussels sprouts

Tue, 15 Nov 2022 07:34:46 GMT

Alpine Fresh , Miami, is offering purple Brussels sprouts .

The new product for Alpine Fresh complements its green Brussels sprouts program, according to a news release. The purple Brussels sprouts have a slight change in flavor profile compared to the traditional green Brussels sprouts.

“Purple Brussels sprouts can be a little sweeter than traditional green Brussels,” Jorge Bastidas, procurement manager, said in the release. “They make for a perfect holiday side.”

Alpine Fresh will offer the purple Brussels sprouts, which are grown in the U.S., through the winter.

The latest for Brussels sprouts

Tue, 15 Nov 2022 07:36:41 GMT

Check out the latest Brussels sprouts news!

Hitchcock Farms acquires Brussels sprouts grower Pfyffer Associates

The acquisition broadens Hitchcock Farms’ position as a supplier of Brussels sprouts in North America, according to a news release.

Pfyffer Associates has grown Brussels sprouts for 45 years, marketing them under the Ernie’s Pride and Pfyffer labels. The company now grows for Hitchcock Farms.

“Hitchcock’s state-of-the-art packing facility in Salinas will provide enhanced benefits to the operation going forward, and allow us to continue providing a steady supply of high-quality Brussels sprouts to our combined customer base,” Steve Bontadelli, president of Pfyffer Associates, said.

Dole has new chopped and premium salads

The salads are:

Sweet Kale Salad Kit : Green cabbage , kale , shredded broccoli , Brussels sprouts and radicchio, topped with pepitas, dried cranberries and poppy seed dressing;
Blueberry Bliss Salad Kit : Spinach , baby red chard and carrots , topped with almonds, dried blueberries and blueberry lemon dressing; and
Chopped! Avocado Ranch Salad Kit : Chopped cabbages, green leaf lettuce, kale, carrots and green onions, topped with shredded cheddar cheese, crispy corn and avocado ranch dressing.

Misionero rebrands fresh-cut Green Wave Farms brand

Tue, 15 Nov 2022 07:41:59 GMT

Organic grower-shipper Misionero Vegetables , Gonzales, Calif., is rebranding Green Wave Farms, its fresh-cut vegetable line.

The new label freshens the look of the package, and creates a “familiar, cohesive, identity among the Misionero brand and product lines,” according to a news release. The bold and vibrant colors will be distinct for each product and are designed to grab shoppers’ attention and increase brand recognition.

“Misionero is constantly incorporating creative energy into our brands,” Nicole Zapata, marketing manager of Green Wave Farms, said in the release. “This rebrand will better align itself with Misionero and offer packaging that customers and consumers can quickly recognize.”

New microwaveable sauté kits for Brussels sprouts and green beans feature easy prep instructions, according to the release. They contain four ingredients each and simple cooking steps, with just a few minutes to prepare and serve, according to the release.

The rebranded packaging and new logo will debut at the Organic Produce Summit, July 10-11 in Monterey, Calif.

Related articles:

Jeff Cook joins Misionero as chief financial officer

Misionero marks acquisition anniversary

Misionero’s organic line moves to new packaging

Ocean Mist Farms begins Friendsgiving Flavor campaign

Tue, 15 Nov 2022 07:40:22 GMT

Ocean Mist Farms has announced the launch of its Friendsgiving Flavor campaign to promote the Season & Steam product line to shoppers during the holiday season.

A campaign component, the Friendsgiving Flavor Giveaway, runs on Instagram Nov. 1 to Nov. 22 with 10 opportunities for participants to win a $50 gift cards and free Season & Steam products, according to a news release.

Details can be found by following @OceanMistFarms on Instagram .

Ocean Mist Farms is also sharing a new webpage, Fall Feasting , to share recipes, how-to videos and blog posts of cooking tips, according to the release.

“Our fall Friendsgiving Flavors campaign will serve both our retail partners and shoppers by providing content that engages, educates, and ultimately drives foot traffic to stores as the holiday season quickly approaches,” Diana McClean, senior director of marketing at Ocean Mist Farms, said in the release.

Ocean Mist Farms is set to partner with social media influencer Running to the Kitchen, and use Google advertising and targeted social media advertising to promote the campaign and encourage shoppers to purchase Season & Steam items, according to the release.

Season & Steam includes five vegetables options including sweet baby broccoli, artichokes, whole Brussels sprouts, Brussels sprouts shreds and Brussels sprouts halves, according to the release.

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Paul Scheid joins Ocean mist as VP of production

Organic vegetable sales skyrocket, marketers say

Fri, 13 Nov 2020 06:32:51 GMT

Whether you’re looking for organic Brussels sprouts, romaine hearts, tomatoes or just about any other vegetable this summer, supplies should be ample.

“With the growth of organic fruits and vegetables up almost double the rate of the growth of conventional produce in 2019, organics have moved from niche to mainstream,” said Helen Aquino, director of brand marketing and communications for Village Farms International Inc ., Delta, British Columbia.

Organic production at Ocean Mist Farms, Castroville, Calif., will include iceberg lettuce, spinach, cauliflower, artichokes, fennel, baby bok choy, red beets, broccoli, celery and specialty vegetables, said Diana McClean, senior director of marketing.
Ocean Mist has a line of about 20 organic cooking vegetables.

The company grows organically in Castroville, Coachella and Huron, Calif., at various times of the year.

Ocean Mist launched its Ocean Mist Organic brand in the summer of 2015 and has been growing organically since 2000, she said.

Organics account for 5% to 10% of the company’s production.

Related content: Organic news and updates

About half the products that Los Angeles-based 4Earth Farms LLC offers are organically grown, said Mark Munger, vice president of sales and marketing.

The company has a core organic product line of about 25 items, he said, and has access to dozens more.

Brussels sprouts are 4Earth Farms’ No. 1 organic seller followed by green beans, with French beans “an up-and-comer,” Munger said.

Other popular organic items include green and yellow squash, mini sweet peppers, Persian cucumbers and colored bell peppers.

“Because of our location and our relationship with our growers and our ability to have access to markets, we kind of view ourselves as a one-stop organic shop,” Munger said.

The company grows in multiple regions, such as California, Baja California and Guatemala, simultaneously to ensure consistent supplies.

During the spring and summer, most of the firm’s products come from California and Baja California, where growing conditions have been good, but where there’s been a lot of late-season rain.

“While it’s happening, (rain) is definitely a bit of a nuisance, but we always view rain as money in the bank,” Munger said. “We’re going to continue to take it while we can get it.”

With above-average rainfall last year and normal levels this year, “It puts us in a solid position for the season,” he said.

The future looks bright for organics, he said.

Related content: Organic grapes continue to trend upward for many growers

“We’re seeing availability of organic produce improve during all 12 months of the year.”

On the organic mushroom scene, Leamington, Ontario-based Highline Mushrooms expects to continue to ship its full variety of mushrooms through the summer, said Jane Rhyno, director of sales and marketing.

“Quality looks great across our farms and, as always, we pick, pack and ship fresh every day to provide the consumer the best quality on shelf,” she said.

Volume at Highline has been very strong and should continue throughout the spring and summer, she added.

Mushrooms are in line with many of the current food trends, Rhyno said, including plant-based eating, health and at-home cooking.

“It’s a great category that retailers can look to promote in the upcoming months,” she said.

The organic greenhouse-grown program at Village Farms International “is thriving and is in full swing,” Aquino said in mid-April.

“The crops look great,” she said.

All of Village Farms’ greenhouses that grow organically have been certified organic by the U.S. Department of Agriculture and verified by a third party, she said.

Tomatoes rank in the top 10 for both dollars and volumes in the organic category, she said.

“Right now we are harvesting Juicy beefsteak tomatoes, Delectable TOV tomatoes, Sinfully Sweet Campari tomatoes, and Lip Smackn’ Grape tomatoes,” she said.

“We have a number of pack sizes available to meet our customer needs and those of the organic consumer,” added Bret Wiley, senior vice president of sales and sales operations.

Texas takes big share of Mexican import growth

Fri, 23 Sep 2022 21:37:07 GMT

Texas is taking a big share of Mexican import growth in recent years.

Avocados, berries, broccoli, cauliflower, Brussels sprouts, and celery are some of the Mexican commodities with volume gains through Texas, said Tommy Wilkins, director of sales for Donna-based Grow Farms Texas.

“I think it is in the infancy of where it is going,” Wilkins said.

U.S. Department of Agriculture statistics show 2019 crossings of Mexican open field tomatoes were twice as high in Pharr, Texas, compared with Nogales, Ariz., and crossings of Mexican adapted environment-grown tomatoes were just 9% less in Pharr than in Nogales.

The proximity of South Texas distribution to population centers makes it an efficient place for loading to shipments to destinations markets all over the country.

In the next five to 10 years, Wilkins thinks avocados will continue to grow, and tomatoes, cucumbers and bell peppers will continue to be substantial.

“We have to be smart to not flood the market; that doesn’t help anybody,” Wilkins said.

The entire Mexican program of produce shipments to the U.S. will continue to expand, and will include items such as broccoli, cauliflower, celery and lettuce.

According to U.S. Department of Agriculture Statistics, the market shares for U.S. ports of entry for select commodities were:

Avocados: Nogales, Ariz., 2%; Pharr, Texas, 45%; Tampa, Fla. (boat), 1%; Laredo, Texas, 51%, Otay Mesa, Calif., 1%; Progreso, Texas ,1%.
Cauliflower: Pharr, Texas, 58%; Otay Mesa, Calif., 9%; Rio Grande City, Texas, 26%; Nogales, Ariz., 7%.
Watermelon: Progreso, Texas, 21%; Rio Grande City, Texas, 3%; Pharr, Texas, 1%; Nogales, Ariz, 72%.

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Texas spring onion harvests ramp up
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Onion growers anticipate strong market for smaller crop

Supermarkets scale back produce ads during COVID-19 lockdown

Tue, 15 Nov 2022 07:38:31 GMT

In the continuing market disruption related to the COVID-19, supermarkets are not running their typical amount of weekly promotions for fruits and vegetables.

In the latest April 10 National Retail Report for Specialty Crops , the USDA reported:

“This week saw a slight increase in ads, likely due to Easter promotions and perhaps to an improvement of supply chain kinks. Recently instated policies such as quantity limits, no rainchecks, and social distancing requirements were still in effect with no sign of returning to normal.

Total ad numbers this week were 208,333, a 3% increase from last week’s 202,735, and an 8% decrease from 2 weeks ago. Seventeen percent of regularly reported stores had no ad this week and specifically cited COVID-19 as the reason.

The total number of ads broken out by commodity groups: fruit 99,348 (48% of all ads), onions and potatoes 9,658 (5%), vegetables 85,007 (41%), herbs 259, and ornamentals 14,061 (7%). The number of ads for organic produce was 11,985, 6% of total ads. The number of ads for hemp were 282.”

Hemp, huh? In the April 12 report from a year ago, the USDA commentary read:

“With Easter and Passover just days away, produce aisles abounded with everything shoppers needed for holiday celebrations. Spring favorites such as cantaloupe, watermelon, asparagus, corn, yellow squash, and strawberries were readily available. Staples for holiday meals were showcased heavily, including apples, grapes, pineapples, raspberries, avocados, green beans, carrots, corn, mushrooms, sweet potatoes and roma tomatoes.

Floral departments were decked out in Easter lilies, daffodils, and tulips. Most retailers featured a special section for Easter candy, decorations, and bakery items.

Total ad numbers this week were 369,234, about steady from last weeks 371,577.

The total number of ads broken out by commodity groups: fruit 139,379 (46% of all ads), onions and potatoes 31,746 (9%), vegetables 157,093 (43%), herbs 1,199, and ornamentals 9,817 (3%). The number of ads for organic produce was 50,685, 14% of total ads.”

TK: Comparing the April 10 report this year to the April 12 report last year, total ad numbers in 2020 were a whopping 44% lower.

Here are further comparisons that speak to the importance of individual commodities compared with the whole pie:

This year, the percentage of fruit on ad (as a percent of total fruit) on April 10, compared with the same week last year:

Apples: 16%, compared with 15% last year;
Blueberries: 6%, compared with 5% last year;
Cantaloupes: 5%, compared with 4% last year;
Grapes: 12%, compared with 8% last year;
Misc Berries: 7%, no change from last year;
Oranges: 8%, no change from last year;
Pineapples: 10%, compared with 6% last year;
Strawberries: 8%, compared with 6% last year;

For vegetables, here are the percentages of individual vegetables on ad (as a percent of vegetables on ad), compared with the same week a year ago:

Asparagus: 14%, no data a year ago;
Beans: 4%, compared with 3% last year;
Carrots: 7%, compared with 8% last year;
Celery: 4%, no data a year ago;
Corn-Sweet: 6%, no data a year ago;
Onions: 5%, compared with 6% last year;
Bell peppers: 8%, no change compared with a year ago;
Potatoes: 5%, compared with 11% last year;
Salad: 7%, compared with 6% lat year;
Sweet Potatoes: 8%, no data a year ago.

TK: With retailers experiencing a new baseline of demand with the contraction of foodservice, the normal beat of supermarket produce promotions has changed.

I find it interesting that 2020 promotions of asparagus are way up compared with a year ago, however. Why is that? It could be that retailers did not feel the need to promote potatoes (or other hardware veggies) since they have been flying off shelves, and that asparagus simply seemed to make sense as a seasonally strong option that could pull consumers in the store. Give a gold medal to asparagus marketers to garner that much retail attention.

Packer COVID-19 Updates

Growers Express expands recall

Tue, 15 Nov 2022 07:41:43 GMT

Growers Express , Salinas, Calif., has expanded a recall of vegetables after product testing resulted in another positive sample of Listeria monocytogenes.

The company’s initial recall was on July 1; it posted an updated recall notice on the Food and Drug Administration website on July 15. There have been no illnesses reported in connection with the recall.

“After further testing of an additional product lot from the suspected source of the recall, a single retail sample was found to be positive for Listeria monocytogenes,” according to the notice.

The products came from a Growers Express in Biddeford, Maine, and were distributed in Maine and Massachusetts.

The new products are for 2-pound bags of Green Giant Fresh Brussels sprouts at Big Y Foods in Massachusetts, 3-pound bags of Growers Express brand cauliflower florets for foodservice at Native Maine in Maine, and 5-pound bags of green beans and 3-pound bags of cauliflower florets (Peak brand) distributed by Ruby Robinson Co. to foodservice accounts in Maine.

The products were packed on June 25 and June 28; the Native Maine cauliflower florets have a best by date of July 11.

The initial recall included Green Giant Fresh Cauliflower Crumbles “Fried Rice Blend,” butternut squash fresh-cut products and zucchini noodles.

For a full list of the products, their stock-keeping unit numbers and lot numbers, visit the Growers Express website .

Related story:

Growers Express recalls Green Giant Fresh products

Misionero’s Green Wave Farms adds saute kits at Fresh Summit

Tue, 15 Nov 2022 07:40:38 GMT

Misionero Vegetables , Gonzales, Calif., is introducing green beans and Brussels sprouts saute kits under its Green Wave Farms fresh-cut line at the Produce Marketing Association’s Fresh Summit expo.

The Green Beans Saute Kits and Brussels Sprouts Saute Kits will be appearing in stores in November, according to a news release.

The kits, designed to meet rising trends of convenient and healthy foods, have four ingredients, come with quick preparation guides and can be heated and served in less than 15 minutes.

“We’re constantly innovating our products to meet consumer needs,” Nicole Zapata, marketing manager at Misionero, said in the release. “Launching the new kits this fall allows us to provide shoppers a fresh and convenient product for the busy holiday season.”

The kits contain ready-to-heat vegetables and unique cooking oils created “to bring out the best of what these veggies have to offer” according to the release.

Other items in the Green Wave Farms are Trimmed Green Beans, Brussels Sprouts, Mixed Squash, Sugar Snap Peas, Butternut Squash, Snow Peas and Celery.

Samples of the new suate kits will be at Misionero’s booth No. 3167 Oct. 18-19 in Anaheim, Calif.

Related stories:

Misionero relaunches salad brand with three new spring mixes

Misionero rebrands fresh-cut Green Wave Farms brand

Misionero marks acquisition anniversary

New York State crops off to promising, steady start

Fri, 23 Sep 2022 18:54:55 GMT

NEW YORK STATE — On a recent warm summer morning, Jason Turek drove his pickup around the fields to see if the early July rains invited more weeds or pests on his sweet corn, cabbage and summer squash in the Finger Lakes region of upstate New York. Later that day, the partner at Turek Farms , King Ferry, marked spots to place extra beehives for pollinating the pumpkins and hard squash. Meanwhile, staff paved some areas in the packing plant and installed a cooling system.

Even though 2020 was a great year for selling crops to retailers, many of New York’s growers are playing it safe by not planting too much more for the 2021 season.

Turek said they planted less than normal in spring 2020 as the COVID-19 pandemic hit the Northeast, plus they had a dry season, so volume was down about 20%, when demand was unexpectedly high. This year, the plan is to plant for old-normal volumes. “Our planting is almost identical to five years ago. We grow what we can sell. It’s so expensive to put in a crop in right now, you can’t risk being wrong on the marketing end,” Turek said. Turek also grows broccoli, Brussels sprouts and a few other items. By mid-July they’ll harvest cabbage and summer squash, and sweet corn will probably be a week after that.

In western New York, Torrey Farms, Elba , is also holding steady with acreage. “We did not increase acreage on anything,” said Shannon Kyle, who handles sales and marketing and is part of the 12th generation working at the family-run company. “We were conservative, if anything, because of what’s going on with packaging and transportation and labor.”

Family-run Reeves Farms , Baldwinsville, increased vegetable acres by about 5%, slowly as the market demands, said Brian Reeves, partner. “I don’t know anyone planning big expansions,” said Reeves, also president of the New York State Vegetable Growers Association.

Weather

While the northern part of the state —populated by mostly dairy farms — has been very dry for spring, eastern New York has been a little wetter while the central and western parts of the state have been a tad dry with slightly above-average heat, Reeves said. “We were having a warmer-than-average March while New Jersey was having a little cooler March, and sometimes timing like that can affect markets and cause friction. Sometimes those markets can be a bloodbath. But prices are average so far,” Reeves said.

June was hot and wet in the central region. Western and central New York crops are a couple of days ahead compared to 2020, with sweet corn picking to start about July 10. Summer squash started June 16 in Central New York, and many years, it’s June 20, Reeves said. Cucumber harvest often starts June 30 or July 1, and this year it was June 27. “So, just a couple days earlier in general because of the heat,” he said.

The recent occasional rains of late June and early July allowed a day or two each week for planting, and with increasing temperatures since mid-May, it’s balanced out the later plantings in spring in the Finger Lakes region.

“We kinda had a slow start for spring,” Turek said. “Early April was warm and dry, and then it turned cold and wet really until about the 13th of May, so anything we planted end of April was not the best looking, but everything after that May 13 period looked pretty nice.”

Now, the region around Turek Farms is getting timely rains and heat. The 2020 spring season weather caused late plantings in the Finger Lakes region, but this year, the rains don’t seem to be gentle.

“We get an inch in 30 minutes, and then the sun is back out again. We’d prefer it to be gentle, so there’s no erosion,” Turek said.

June was the second warmest in history and the 10th wettest, for Turek’s area of upstate New York.

In western New York, March was warm and May was cool, which means harvest start times pretty much all averaged out, said Kyle of Torrey Farms. Overall, spring was dry in Torrey Farms’ five-county growing region, but early July has brought some welcome rain.

By the week of July 12, Torrey Farms will ship its first green beans, zucchini and yellow squash, and by July 16-17, there will be some cucumbers and cabbage, she said. Harvesting cabbage continues into November, and some of it will go into storage, possibly into December. “We can ship that through May, but last year it was until February because of the market,” Kyle said. Besides the storage crop, the new crop of onions planted in April should be available starting the last week of July or first week of August and continue into October. Of course, these shipping dates all depend on the weather for the rest of July.

Way out east on the North Fork of Long Island, Satur Farms has enjoyed great weather in Cutchogue. Cold storage and shipping facilities are nearby in Calverton. “Yields have been where we like to see them,” said Paulette Satur, founder and CEO. “This will change as the summer heat builds but then should reverse to another upward trajectory once the humidity clears heading into fall…. Being surrounded by the sea, we’re fortunate to have such an extended growing season on the North Fork.”

Satur Farms is planting the same mix and varieties of leafy greens as usual, and the volume, size and quality is on par with past seasons, she said. “But, given the lack of and high cost of labor for hand work, [we planted] less of the specialty veg crops that need bunching,” Satur said.

Read related New York Produce news

Satur Farms started harvesting earlier this year compared to 2020, bringing in overwintered arugula on April 14, while the newly seeded baby leaf crops began in earnest April 28.

It’s pretty early for onions in the lower Hudson Valley region, but everything is looking good so far, said Dylan Dembeck, director of operations at Minkus Family Farms , New Hampton. “We are on track for a typical crop, but that can change as we get into these summer months, but everything looks pretty good,” Dembeck said. Early onion transplants will be available for shipping at the start of August, and then the direct-seed onions will be ready later in the year.

Most is staying the same, but Minkus Family Farms is trialing a new seed variety, Rosa Bella, the brand name of Bejo Seeds’ blush-pink onion with a mild taste.

Other farms in the state are conducting their usual seed trials as well, always on the hunt for a better-tasting, hardier, longer-lasting crop.

Progressive Produce focuses on food trends, health benefits of Brussels Sprouts

Fri, 19 Feb 2021 19:23:10 GMT

Food trends come and go, but Brussels sprouts, the other superfood, are here to stay. Not only do these cruciferous vegetables play nice with other tasty foods, but they are low in calories and full of health benefits. Brussels sprouts are rich in antioxidants and high in fiber and vitamins, especially Vitamins K and C.

Oscar Guzman, Director of Marketing and Sales for Progressive Produce, says, “Thanks to creative chefs, online and at home, Brussels sprouts versatility and adaptability to any dish has been getting the attention it deserves.”

According to The Packer’s Fresh Trends 2020 data, Brussels sprouts purchases increased for the seventh consecutive year. The information suggests Brussels sprouts are popular among certain groups of consumers, including older consumers and families without kids. Shoppers age 59+ were among the most likely overall to make a purchase, which is a trend that continues from last year. Not to say there isn’t an opportunity with the millennial consumer to consume more Brussels sprouts. As innovative pairings continue to “sprout” in social media that compliment Brussels sprouts, such as apples, citrus, kale, bacon, and more, we predict that the Brussels sprouts demographic will diversify.

Beginning in February, Progressive will promote Brussels sprouts recipes and health benefits on social media to show younger generations and families with kids how delicious and nutritious Brussels sprouts are and how easy it is to incorporate them into their weekly recipe rotations.

“Our spring crop from Mexico is just underway, and the quality is excellent,” says Cory Stahl, VP of Sales. “Retailers can promote early and often through the winter and spring. While it’s cold home chefs can cook in the oven or on a skillet. As the weather warms, Brussels sprouts transition nicely to the BBQ”.

The company carries conventional Brussels sprouts year-round and organic Brussels sprouts seasonally. Product will be packed in bulk 25-pound boxes in addition to a dynamic bag program with many sizes and styles available.

Progressive Produce starts California Brussels sprouts, launching baby sweet potatoes

Thu, 16 Sep 2021 19:03:31 GMT

Progressive Produce is harvesting California Brussels sprouts and launching Mim’s Specialty Sweet Potatoes this fall.

The company recently started its California Brussels sprouts season, which runs through the end of January, with peak volume expected by October, just in time for the fall and winter holidays. “Although elevated temperatures in Mexico weren’t ideal for Brussels sprouts this summer, we are expecting high-quality and promotable volume out of Santa Cruz County this fall” said Drew Engles, Sales Manager.

Brussels sprouts purchases continue to increase year over year, and Progressive is more than ready to meet the needs of its customers and consumers. “We’re really excited about the growth opportunities for Brussels sprouts,” continued Engles.

“Although recent data suggests that Brussels sprouts remain popular with older consumers and families without kids, we are exploring different ways to appeal to younger consumers and their desire for convenient and nutritious snacks.”

Through various pack styles, flexible cost structuring, year-round availability, and a strong logistics team, Progressive will meet the needs of retailers and foodservice operators, Engles explained. “Together, we can plan supply and promotional times that work well for consumers and support growers’ seasonal harvesting needs.”

Additionally, Progressive is adding baby sweet potatoes to its year-round organic offerings under its new specialty yam brand, Mim’s Famous Sweet Potatoes. Inspired by Mim, the beloved grandma of one of our Progressive team members, we’ve taken her tradition of serving a sweet potato dish at every meal and put it in a small package full of flavor and variety.

“Sweet potatoes are rapidly gaining market share. And like potatoes before it, growth will come from smaller and specialty varieties,” said Jordan Barta, Sales Manager.

The organic mini medley pack comes in 1.5-pound bags and has up to four different types of sweet potatoes, including the Beauregard Orange, Garnet Red, Bonita White, and Murasaki varieties. With Mim’s petite sizes, consumers can quickly prepare and cook a wide range of meaningful, healthy sweet potato snacks.

Wholesum expands into organic Fair Trade artichokes

Fri, 13 Nov 2020 05:49:00 GMT

Wholesum is expanding its Fair Trade program with organic artichokes in Salinas, Calif.

Harvest of the crop, which is grown by a Wholesum partner farm, starts at the end of April, according to a news release.

It’s the first time organic artichokes will be available from Wholesum. They will be available through October.

“We are very excited to not only be expanding into a new organic produce category but to nurture our relationship with other growers who share the same passion and commitment to Fair Trade,” Ricardo Crisantes, chief commercial officer, said in the release.

The partnership will expand to Brussels sprouts later this season. The company carries organic Brussels sprouts through October.

Through the Fair Trade program, Wholesum will be contributing to the farm’s community development fund.

“Our workers, as well as those from our partner farms, are always top of mind,” Crisantes said in the release. “We’re constantly thinking of ways to improve their everyday lives and build thriving agricultural communities.”

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Wholesum raises $3 million through Fair Trade program

Wholesum displays new brand message, packaging

Wholesum undergoes brand refresh

Brussels Sprouts Marketing business updates

Fri, 13 Nov 2020 05:20:45 GMT

Sprouts booming for Ippolito

Ippolito International LP is the largest fresh Brussels sprouts producer and marketer in North America, said Butch Corda, general manager of the Salinas, Calif.-based company.

Corda said he thinks the company is likely larger than the next three largest Brussels sprouts marketers combined. The company is seeing growth in foodservice and retail business, he said.

The company has a 52-week per year supply of Brussels sprouts, pulling volume from Salinas/Castroville/Watsonville/Santa Cruz from late June to early January. Corda said Mexico supplies most of the company’s volume in the winter.

Ippolito’s website has numerous recipes featuring Brussels sprouts.

“We see a lot of interaction and feedback, even to the point of where customers share their recipes with us,” he said.

The company offers an array of packaging choices, including 25-pound bulk cartons, 10-ounce, 12-ounce, 1-pound and 2-pound packages. Whole Brussels sprouts, halved or shredded are available, Corda said.

Mann sprouts are value-added

Mann Packing’s Bacon Maple Brussels Nourish Bowl is an example of how the vegetable is being incorporated into value-added products, said Jacob Shafer, senior marketing and communications specialist for Salinas, Calif.-based Mann Packing.

“The ... bowl is complete with nutrient-rich Brussels sprouts, kale, and kohlrabi, along with real bacon and a sweet maple glaze.”

Shafer said another strong value-added item for Mann is the Family Favorite Shaved Brussels Sprouts.

Consumers can easily toss them into soups, salads, blend them, or use in stir-frys, he said.

Mann’s Power Blend is a line extension to Broccoli Cole Slaw and Rainbow Salad, featuring Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale.

Ocean Mist boosts acreage

Ocean Mist Farms is increasing Brussels sprout acreage for conventional and organic and investigating different pack styles, said Art Barrientos, vice president of harvesting for Castroville, Calif.-based Ocean Mist Farms.

Ocean Mist Farms’ Season & Steam Brussels Sprouts line includes Wholes, Quick Cook Halves and Super Shreds Super Food, said Diana McClean, senior director of marketing.

“We also have added a 2-pound pack of washed and ready to eat whole Brussels sprouts to the line,” McClean said.

For foodservice customers, Ocean Mist Farms has added a 3-pound Brussels Sprouts Halves pack and is exploring additional pack options.

World Variety sees growth

Robert Schueller, director of public relations for Los Angeles-based World Variety Produce, which markets the Melissa’s brand, said the company saw a demand increase of about 8% in 2017 and looks to grow about 8% to 13% in 2018, with sales strong to both retail and foodservice accounts.

Organic, baby varieties, purple Brussels sprouts and Brussels sprouts on the stalk lead growth for the company.

Organic sales, now nearly year round, grew about 12% in the past year and are pegged to climb 10% to 14% this year, Schueller said.

“It is definitely a growing category in produce departments across the U.S.,” Schueller said.

Consumers curious about Brussels sprouts

Fri, 13 Nov 2020 05:20:36 GMT

Google searches related to Brussels sprouts reveal strong interest in the vegetable around the holidays, inquiries about the nutritional benefits of the vegetable and curiosity about how to use Brussels sprouts in recipes.

Consumer interest and purchases of fresh Brussels sprouts have climbed in recent years, from 0.28 pounds per person in 2010 to 0.69 pounds per person in 2015.

The fastest rising Google search trend is “nutritional value of Brussels sprouts,” and industry leaders say consumers are connecting the dots.

“Thanks to extraordinary nutritional benefits, Brussels sprouts are undergoing a renaissance,” said Jacob Shafer, senior marketing and communications specialist for Salinas, Calif.-based Mann Packing.

Consumers have seen Brussels sprouts prepared in many different ways in restaurants and they have brought creativity to their supermarket purchases, said Butch Corda, general manager of Ippolito International LP, Salinas, Calif.

Merchandising options including bulk, cello bags, halved and shredded Brussels sprouts make it easier for consumers to prepare what they see at restaurants, he said.

“People go into restaurants, they order them and see how many different ways they can be prepared, and they have made their way into households,” he said.

Craig Carlson, owner of Chicago-based Produce Consulting LLC, said Brussels sprouts are a traditional vegetable that has benefited from popularity in foodservice.

“A lot of the old legacy vegetables are really catching on because the chefs are utilizing new ways to cook them,” he said.

Brussels sprouts continue to grab foodservice headlines.

For example, the United Fresh Produce Association’s winter 2018 Fresh Insights for Foodservice Report reported the Fox & Hound Bar & Grill chain added deep-fried Brussels sprouts featuring fresh Brussels sprouts deep fried, drizzled with balsamic glaze, and topped with Parmesan.

Peak Google search activity for Brussels sprouts in the past year occurred Nov. 19-25 and Dec. 24-30, according to Google Trends.

According to Google Trends, some of the top 10 fastest-rising searches related to Brussels sprouts in the U.S. from March 2017 to March 2018 were:

Nutritional value of Brussels sprouts;
Storing Brussels sprouts;
How to clean Brussels sprouts;
Parmesan crusted Brussels sprouts;
Bang bang Brussels sprouts;
Instant pot Brussels sprouts;
Smashed Brussels sprouts;
Kung pao Brussels sprouts; and
Roasted Brussels sprouts and butternut squash.