Peppers Chili

Derek Barchenger Wins Borlaug Award for Pepper Breeding

Fri, 15 Aug 2025 20:48:12 GMT

Even “minor” crops can have a big impact worldwide. Peppers, for example.

On Aug. 12, the World Food Prize Foundation announced it had selected Derek Barchenger, senior scientist and head of the Global Pepper Breeding Program at the World Vegetable Center for the 2025 Norman E. Borlaug Award for Field Research and Application, Endowed by the Rockefeller Foundation. It selected Barchenger for “his innovative leadership in the advancement of pepper breeding” and the worldwide impact of his work, the foundation says in a news release.

“Receiving the Borlaug Field Award is an incredible honor, and it affirms the power of science when it’s rooted in the field,” says Barchenger, adding that it is “kind of surreal to receive such an incredible award.”

“It really means a lot because I work in what some might call a minor crop — peppers,” he continues. “To get this type of recognition and publicity really means something.”

Why peppers?

Barchenger says he originally became interested in peppers because they were more than just a crop with economic and nutritional value. They hold cultural value, too.

“Peppers have incredible cultural significance here in the United States and throughout Latin America, but also in Asia and Africa. So, that’s kind of what attracted me most to peppers at first; how important they are to societies and cultures all around the world,” he says.

But peppers are also important nutritionally, as well as offering growers, especially small growers, economic flexibility they might not have with other crops.

“Peppers provide small farmers options,” he says. “They have multiple marketing channels, and they have storage options to allow for more income.”

Most of Barchenger’s research today focuses on Asia and Africa. He explains a lot of his and his team’s work has been on exploring and identifying sources of resistance to viral diseases, resistance to the pests that spread those diseases, and management strategies.

“The way we find resistance is through field screening. We may do a greenhouse trial to find or to source the resistance, but it has to be validated in real field conditions,” he says of the work. “It’s a nice mix of lab and field and greenhouse-based work. I’m really, really lucky — it’s absolutely my dream job.”

Pressing pepper problems

Barchenger and his teams in India and West Africa work closely with local seed companies and growers directly to identify problems and field test potential solutions to best serve grower demands on the ground.

“Farmers really need access to improved varieties because the challenges that we face in peppers are really, really significant,” Barchenger says. He explains most of the world’s peppers are grown in tropical environments, which present two main challenges: viral diseases and heat.

Two of the biggest viral challenges to peppers in India — the largest exporter of dried red chili — has been chili leaf curl virus, transmitted by white flies, and Southeast Asian thrips, also called black thrips. Both of these pepper problems have hit the area recently, with chili leaf curl virus arriving about a decade ago, and the thrips having arrived three to four years ago. Both are causing huge losses to India’s pepper growers today.

“The second big issue is heat stress,” Barchenger says. “You might think, and you would be right, that among vegetable crops, peppers are typically among the most heat tolerant crops you can grow. But, in many parts of Asia and Africa where they are grown, the tolerance isn’t sufficient.”

He explains temperatures approaching 110°F are common.

“You can still get a crop, but the productivity, the quality, the yield is much lower than optimal,” he says. “[Heat]’s something that’s very difficult to control. You can spray to kill pests. You can do management strategies to reduce diseases, but what can you do about heat?

The heat issue is only getting worse with climate change. To address the challenge, Barchenger and his team have been working on breeding to increase heat tolerance in peppers.

“It’s really important that we try to tackle these issues to ensure that people around the world have access to safe, healthy chili powder and peppers, but also that farmers are able to be profitable and produce high-quality crops without too many inputs.”

Praise for Barchenger’s pepper work

World Food Prize leadership has nothing but praise for Barchenger’s work at World Veg.

“Derek Barchenger embodies the enduring spirit of Dr. Norman Borlaug — using science in service of humanity,” says Thomas Vilsack, CEO of the foundation in a news release. “Through his groundbreaking work in pepper breeding, he has uplifted the livelihoods of hundreds of thousands of smallholder farmers and brought resilience to a vegetable that nourishes both people and cultures. His leadership reminds us that innovation in the field can be a powerful force for global food and nutrition security. We are proud to honor him with the 2025 Borlaug Field Award.”

Mashal Husain, the foundations president, similarly praises Barchenger’s work for empowering smallholder farmers and strengthening food systems by focusing on “a crop that sustains cultures and economies alike.”

“Derek Barchenger’s journey, from an Oklahoma farm to leading global innovations in pepper breeding, is a testament to what’s possible when passion meets purpose,” Husain adds. “In honoring Derek with the Borlaug Field Award, we celebrate not just a scientist, but a changemaker whose impact will be felt for generations.”

The World Food Prize Foundation will present the award to Barchenger at the 2025 Norman E. Borlaug International Dialogue in Des Moines, Iowa, on October 21-23, where he will be speaking. Registration for the event is currently open.

Hatch Chile Season Heats Up From Farm to Flame

Fri, 11 Jul 2025 15:49:09 GMT

Every summer, the sun-drenched Hatch Valley in southern New Mexico comes alive with rows of green chiles ripening under the desert sky. It’s here, in this unique microclimate, that Hatch chiles get their signature earthy, smoky and slightly sweet flavor.

Farmers like Duane Gillis know this land well. The combination of volcanic soil, high elevation and hot days followed by cool nights creates the perfect environment for chiles that are as bold as they are beloved.

“The drier the year, normally the better the flavor you have in the chile,” Gillis says. “When we get a lot of rain it does change the flavor of the chile. This year we’re in a drought so the chiles should have a really good flavor this year.”

The seasonal flavor is celebrated far beyond New Mexico as grocery stores set up roasting stations in their parking lots, turning shopping into a smoky, savory event. The chiles are fire-roasted on site, then bagged and ready for everything from tacos to tamales.

Looking to roast your own at home? Food blogger and cookbook author Yvette Marquez of Muy Bueno shows just how easy it is. Roast your chiles on the grill, stovetop or in the oven, then steam, peel and freeze, or use them right away in your favorite dishes.

“Today I’m going to show you how to roast long green chile,” Marquez says. “Here we have some Hatch chile from Hatch, New Mexico. It’s a simple process. Sometimes stores even sell them pre-roasted. I’m going to show you how to roast them easily in your home, in your broiler.”

Whether roasting the chiles at home or purchasing them at a retail roasting event, either way, from field to flame, Hatch chiles bring bold, unforgettable flavor to your table. But act fast as this seasonal sensation isn’t around for long.

Your Next Read:

Hatch Heat and Sweet Onions: New Mexico’s Signature Crops Draw Seasonal Buzz

Fri, 27 Jun 2025 19:42:51 GMT

Every summer, fans of Hatch chiles count down the days until the harvest begins — typically in early August — bringing the smoky scent of roasted peppers to grocery store parking lots and farmers markets far beyond New Mexico’s borders. The seasonal frenzy has grown into a nationwide celebration, complete with an annual festival, retail promotions, roasting stations and regional pride.

But while Hatch chiles might steal the spotlight, another New Mexico staple quietly complements the heat: sweet, mild onions grown in the same fertile valleys. Together, these crops tell a story of local flavor, agricultural tradition and growing national appeal.

Hatch sweet onions

Hatch chile season might not officially begin until late July, but Melissa’s Produce says Hatch sweet onions offer retailers a flavorful head start. Available from late May through July, these sweet, yellow onions are grown in New Mexico’s legendary Hatch Valley, where rich soil and ideal growing conditions create a flavor that’s sweet, mellow and perfect for summer grilling season, according to a news release.

“Melissa’s Hatch sweet onions are the unsung hero of Hatch season,” says Robert Schueller, director of public relations for Melissa’s. “Melissa’s has seen steady sales growth year after year — proof that shoppers respond to the Hatch name, even before Hatch pepper season officially begins. For retailers, it’s a chance to spark early excitement, boost seasonal onion movement and lay the groundwork for a high-performing Hatch program.”

What makes Hatch chiles so special

Grown exclusively in the Hatch Valley of southern New Mexico, Hatch chiles thrive in the area’s unique combination of high desert climate, rich volcanic soil and temperature swings between hot days and cool nights. The terroir gives Hatch chiles their signature flavor: earthy, slightly smoky and ranging from mild to hot, depending on the variety.

While technically a type of New Mexican green chile, Hatch chiles are distinguished by their place of origin, and for some fans, no other chile compares.

Their short season, typically from August through September, adds to their allure, fueling a cult-like following among food lovers who count the days until fresh Hatch chiles are back in stores and farmers markets.

The numbers tell the popular pepper’s success as well. Chris DuBois, leader of account teams for Circana says, “Hatch chiles have been solid growers over the last year with a 13.9% sales increase over the last year (ending June 15) compared to the previous year. While their sales are substantially less than poblanos, serranos and some others, the peppers are starting to catch more consumer interest in the produce aisle. Units (i.e., number of peppers) grew 22.7%, which is a healthy rate given that average prices came down over the past year.

“In and out items such as Hatch chiles create real excitement in the store and encourage shoppers to seek out new items in produce,” DuBois says. “We also see some spikes around Hatch chile season for items that are shelf-stable throughout the year, such as Hatch chile salsa. It’s like some of the produce department promotions stimulate consumers to seek that flavor in different parts of the store. Seasonal promotions also help create excitement in the store, especially when retailers get into the game. Just like creating Valentine’s Day gifts of chocolate-covered strawberries in-store, roasting peppers can go a long way to make the store trip fun and stimulate sales.”

When asked what makes Hatch chile peppers such a sensation, Bernadette Acosta, president of the Hatch Valley Chamber of Commerce says” “Our chiles are packed with flavor because of the sun, the water, the way the water comes in and the soil. It all makes a perfect combination to make our peppers extraordinary.”

Because the pepper is seasonal and only available for a short time, some consumers buy them by the case, either pre-roasted or to roast at home and freeze for use all year.

“I know of some families who come from Texas and California and will take home 50 to 100 pounds of chiles,” Acosta says. “They’ll take them home fresh and roast later, or if they’re roasted, they’ll put them in baggies in an ice chest and put them in the freezer as soon as they get home. There’s a reason we’ve called them ‘New Mexico gold.’”

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend.

(Photo courtesy of Hatch Valley Chamber of Commerce)

Hatch Chile Festival

Each year since 1972, the Hatch Chile Festival transforms the small New Mexico village into a celebration of culture, community and the chile pepper that put it on the map.

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend; this year’s event will be the 53^rd year celebrating chile peppers as well as its farmers, big and small, Acosta says.

“A lot of small farmers, with maybe one or two acres will plant chiles. They help supplement their income by selling the chiles.

The peppers bring in visitors year round to shop the stores for preserved or frozen chile pepper products, but the festival weekend sees the true surge, with about 15,000 or more people attending, Acosta says.

Hatch is a very small town, Acosta says, so the roasting events are more of a way that the celebration has branched across the U.S. at grocery stores. Still, there are chile stores that will set up roasting events non-stop from July through the end of September.

Robert Schueller, director of public relations for Melissa’s Produce, says of the Hatch Chile Festival: “Hatch, New Mexico is a growing region, but there’s like two blocks of infrastructure, shops, restaurants, hotels… So, where do these tens of thousands of visitors hang out? Visitors bring their RVs and tents, and it becomes a large camp for three days. It makes the Gilroy Garlic Festival look like a hangout in comparison.”

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

(Photo courtesy of Yvette Marquez-Sharpnack)

Roasting at retail

Retailers like Harmons , a grocer with 20 locations spanning from northern Utah to St. George, have turned green chile roasting (the grocer celebrates a variety of chiles, not just Hatch) into an anticipated event, drawing crowds eager to experience the aroma and flavor of freshly roasted green chiles.

This year’s event will be Harmons’ 18^th year of its Harmons Chile Roast, that even includes a one-day Taste of Chile Roast sampling event. The grocer says during chile roast season, a variety of chiles (including local) are available at Harmons stores. After selecting their chiles, customers can watch as skilled on-site roasters expertly fire-roast their peppers for free, according to a news release.

Roasting adds a smoky detail and also makes the chiles easier to peel, the grocer says.

A popular part of the Chile Roast event includes chile concoctions from the Harmons kitchen such as Hatch green chile pineapple salsa, chile mac and cheese, Harmons chile cheese brats and more.

“Our annual chile roast event is a highly anticipated tradition for Harmons and our customers, bringing the community together to celebrate the incredible flavors of Hatch chiles and other chile products,” says Lori Nigh, vice president of sales for Harmons. “Our A Taste of Chile roast event is offering a unique tasting and roasting experience for our customers to sample and discover new ways to enjoy these delicious chiles.”

From flame to fork

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

Marquez-Sharpnack is an award-winning food blogger, and author of “Muy Bueno, Latin Twist” and “Muy Bueno Fiestas.” She is the founder of MuyBuenoBlog.com, where she shares cherished Mexican family recipes, cultural traditions and travel stories.

“Hatch chile season is something I look forward to every year,” Marquez-Sharpnack says. “Growing up in El Paso, Texas, I was surrounded by the intoxicating aroma of roasting chiles — whether it was my grandma using a comal for her salsa casera, my mom roasting under the broiler, or now, me roasting Hatch and Pueblo chiles over an open flame right in my Colorado kitchen. That scent of popping, blistering chiles still brings back memories of home, family and tradition.”

Marquez-Sharpnack says she has watched the demand grow beyond the Southwest.

“It’s amazing to see how Hatch chiles have gone from being a regional treasure to a national obsession. Every August, I see grocery stores all over the U.S. advertising Hatch chile roasting events. I’ve even had followers as far as the East Coast asking me where they can get their hands on fresh Hatch chiles — and how to roast them at home!”

Marquez-Sharpnack says in Colorado, many stores now host outdoor chile roasts, complete with huge rotating drums and the irresistible scent of charred chile in the air.

“It’s not just a shopping trip — it’s an event. Families line up to get their freshly roasted chiles by the case,” she says.

Once home, consumers can choose from Marquez-Sharpnack’s recipes to create their own Hatch chile traditions.

Del Fresco Pure to Attend Organic Produce Summit

Thu, 26 Jun 2025 20:22:18 GMT

Ontario-based greenhouse grower Del Fresco Pure, recently announced its inaugural participation in the Organic Produce Summit taking place from July 9-10 at the Monterey Convention Center in Monterey, Calif. Del Fresco Pure will be at booth No. 1002 showcasing its full line of organic greenhouse-grown cucumbers, tomatoes and peppers.

The company says it was proud to present its range of organic, greenhouse-grown produce to consumers increasingly concerned with sustainability.

“Our entry into the Organic Produce Summit marks a significant milestone for Del Fresco Pure,” says Ray Mastronardi, vice president of sales at Del Fresco Pure, in a news release. “We are excited to showcase our dedication to sustainable agriculture and introduce our greenhouse-grown produce to a broader audience.”

Del Fresco Pure will be showcasing its organic seedless English cucumbers at the event. They are free from seeds, certified organic and provide a healthy, convenient option for consumers, the company says.

“Our organic seedless English Cucumbers are a testament to our dedication to producing exceptional greenhouse-grown vegetables,” Mastronardi says. “We are committed to providing our customers with nutritious and delicious produce that meets the highest standards of organic greenhouse grown produce.”

In addition to its seedless English cucumbers, Del Fresco Pure also plans to highlight other examples of its offerings at the summit, including:

Organic tomatoes on the vine
Organic mini cucumbers
Organic rainbow sweet peppers

The company says it plans to highlight its recent Equitable Food Initiative Certification.

“Achieving EFI certification is a significant milestone for Del Fresco Pure,” Mastronardi says. “It reflects our ongoing commitment to creating a positive impact on our workforce and the environment. We believe that sustainable practices are essential to the future of agriculture, and we’re proud to be at the forefront of this movement.”

EV Produce International expands import, shipping operations

Tue, 15 Apr 2025 19:02:17 GMT

EV Produce International , an importer of Mexican-grown limes and chayote, said in a news release that it has strategic expansion plans to bolster its import and shipping operations. This will diversify its product portfolio and extend its distribution network to encompass the entire continental U.S.

While limes and chayote have been core products, EV Produce International recently integrated new offerings through a strategic partnership to produce and export chiles (jalapeño, serrano and habanero) and tomatillos.

The company began this import and distribution in December on the West Coast, using warehouses in Tijuana, Mexico as well as Los Angeles and will grow its presence in the U.S.

“We are now expanding our reach to serve the entire U.S. market through our distribution centers in California and McAllen, Texas,” said Erick Carranza, vice president of EV Produce International.

The company also exports its limes to South Korea and Japan.

Carranza said there has been a significant increase in consumption among diverse demographics, driven by the growing popularity of Mexican cuisine.

“While chiles have traditionally been a staple within the Latino community, the widespread appreciation of Mexican food has fueled increased consumption nationwide,” he said in the release.

There has also been a surge in demand for limes as consumption continues to grow, Carranza added. EV Produce International said it established itself as a reliable supplier of premium limes with its Mexican partner, which maintains operations in Martínez de la Torre, Veracruz, Yucatan and Jalisco.

“Initially, lime consumption was largely concentrated within the Latino market, which prompted us to establish a distribution center in California,” Carranza said. “However, over time, we have observed a consistent increase in consumption, attributed to the prevalence of limes in cocktails, desserts and various Mexican culinary preparations.”

Fresh fiesta: Make Cinco de Mayo essentials star in holiday promotions

Mon, 07 Apr 2025 18:44:09 GMT

Cinco de Mayo provides a prime sales opportunity for fresh produce as the holiday celebrating Mexican heritage and culture sparks a surge in demand for items such as avocados, limes, tomatoes and hot peppers as consumers plan festive gatherings.

Retailers can maximize sales through eye-catching displays, themed promotions and cross-merchandising strategies.

Peak produce items

A Cinco de Mayo celebration wouldn’t feel complete without avocados taking the lead. Avocados From Mexico suggests multiple recipes for consumers to get creative with avocados, not only as guacamole but also as a layered fiesta taco dip, in deviled eggs, as a skewer with mozzarella and tomatoes or even a dessert of lime meringue with avocado mascarpone cream .

“Avocados play a big role in the lead up to Cinco de Mayo,” says Stephanie Bazan, senior vice president of commercial strategy and execution for Avocados From Mexico. “Per Numerator, the week during Cinco, fresh avocados are ranked No. 3 in total units after bananas and citrus fruits. When comparing the percent lift from the week prior to Cinco to the week of Cinco, fresh avocados are the top growing in absolute units and experience the highest percent change week over week.”

Meeting the increased demand is imperative, and this year looks to have an outstanding season. Naturipe Farms says this year’s avocado season is shaping up to be one of the best yet, with a strong supply driven by the growing impact of maturing avocado trees in Colombia.

With Mexico providing year-round supply and Colombia complementing the seasonal transitions, hass avocados from both these points of origin result in a harmonious blend, according to the company. By using multiple growing regions, Naturipe says it can provide an abundant supply of avocados, meeting retailer demand for Cinco de Mayo and beyond.

When it comes to Cinco de Mayo promotions, consumers want avocados that are creamy, flavorful and perfectly ripe, whether it’s a party-sized bowl of guacamole or fresh avocado slices topping a taco, says Andy Bruno, president of Naturipe Avocado Farms Division.

“Cinco de Mayo is all about bold flavors and fresh ingredients, and avocados are at the heart of that,” he says. “We’re seeing more people experiment beyond guacamole — adding avocados to margaritas, grilling them for smoky flavor or even incorporating them into desserts. It’s great to see this versatile fruit take center stage for the holiday.”

Bruno says Naturipe always sees a surge in sales leading up to the holiday.

Consumers preparing for Cinco de Mayo gatherings look for flavorful products that are convenient to serve, such as guacamole, salsa and queso items, says Tara Murray, vice president of marketing for Fresh Innovations LLC and Yo Quiero brands.

(Photo courtesy of Fresh Innovations LLC and Yo Quiero)

Tara Murray, vice president of marketing for Fresh Innovations LLC and Yo Quiero brands, says its guacamole, salsa and queso items are in the highest demand leading up to Cinco de Mayo.

“Consumers love this food-forward holiday, and they are looking for great-tasting products that are easy to open and serve,” she says. “Our line of dips are delicious, convenient and offer consumers a variety of flavors, sizes and heat levels.”

Robert Schueller, director of public relations for Melissa’s Produce, says recipes are an effective driver during promotions.

“We find that Cinco de Mayo recipes have been an effective educational tool we offer to retailers next to displayed items,” he says. “We have been celebrating this Cinco de Mayo program for over 30 years, as it’s always been a driver in getting more Mexican Hispanic items around the peak of promotion time periods — like Lent, Easter, Cinco, Hispanic Heritage month, Mexican Independence Day — and, of course, the holidays from Thanksgiving to Christmas and New Year’s.

“Retailers from last year say the signage and POS materials are driving their Hispanic category — up 20% to 30% — from the four weeks of promotion and display leading up to Cinco de Mayo, in which many are non-Hispanics and celebrating Hispanic food heritage at home,” he adds.

In addition to avocados, Schueller mentions that Melissa’s Produce sees a huge jump during this time in limes, key limes and avocado and in value-added items such as guacamole dip, salsa kits and tamale kits.

Schueller says, after avocados, other top produce items include jalapeño, serrano, anaheim, poblano, red fresno, habanero and yellow chili peppers, as well as popular vegetables such as jicama, tomatillos, chayote squash, cilantro, yuca root and aloe. For fruits, mango, papaya, cactus pears, plantains and more do well during this time period.

At Mission Produce, Cinco de Mayo is one of the top opportunities of the year to drive consumption of its avocados and mangoes, says Galen Johnson, senior director of sales.

“Consumers can go green and gold for Cinco with avocados and mangoes, the perfect pairing for a fiesta,” he says. “Cinco is the time to be festive with flavor, so adding mango is a great way to elevate a classic dish.”

Johnson highlights data from Circana showing 32.4 million pounds of avocados and 12.4 million pounds of mangoes were sold last year, generating a combined $99 million in sales for Cinco de Mayo. He says Numerator projects even more people plan to celebrate.

“At Mission, we’re looking at double-digit lifts in volume sales for both avocados and mangoes for Cinco de Mayo,” he says. “According to Circana, last year avocados saw an 18% volume lift and mangoes saw a 25% volume lift compared to the prior week. So, running promotions for the week leading up to Cinco de Mayo is key to driving more avocado and mango purchasing.”

With Cinco de Mayo on a Monday this year, Mission Produce is looking at large orders for the full week leading up to the holiday, and many promotions are starting the Wednesday before, Johnson says.

Cross-promotions and themed displays that inspire avocado and mango recipes, such as mango guacamole and avocado mango salsa, can help retailers maximize sales, says Galen Johnson, senior director of sales for Mission Produce.

(Photo courtesy of Mission Produce)

“The industry expects avocado demand to be strong, especially on small sizes because of the attractive price point,” he says. “California season is ramping up just in time for the holiday, so we’re expecting a great supply of locally grown, high-quality avocados to support strong national demand. Several other origins will also be on the market, including Peru, Colombia and Mexico.”

Johnson says Mission Produce is building custom ripe programs for its customers to meet the anticipated holiday demand with avocados and mangoes that are ripe and ready to eat.

“Over half of Cinco celebrators plan to dine out or order takeout this Cinco, according to Numerator, so we’re supporting our foodservice customers with an ample supply of avocados and mangoes that are ripe and ready to slice, dice and mash,” he says. “Promoting dishes that feature avocados and mangoes is a great way to get Cinco started.”

Retail strategies

Eye-catching displays, cross-merchandising and themed promotions can help retailers can entice shoppers as they plan for festivities.

“We have hundreds of retailers who participate in Melissa’s Cinco de Mayo program, which entails signage around the theme of the celebration and the many essentials for their produce departments,” Schueller says.

Johnson says retailers can maximize sales with cross-promotions and themed displays to inspire avocado and mango recipes, such as mango guacamole and avocado mango salsa.

Avocados From Mexico creates custom store displays as well.

“Avocados From Mexico will be at the center of every good celebration as ‘Guac Makes the Fiesta,’” Bazan says. “We have in-store displays and 360[-degree] support including social and digital efforts including a digital toolkit with Cinco-themed assets that retailers can leverage or utilize in their retail circular ads, social media, e-commerce and more. This year, Avocados From Mexico is also offering a Cinco thematic branded bag with a $1.50 cash-back rebate to encourage shoppers to buy multiples to prepare guacamole for their Cinco fiestas.”

Leading up to Cinco de Mayo, avocado shoppers spend 1.9-times more on groceries with avocados in the basket than without, she adds.

“We recommend retailers create a fiesta-themed destination complete with eye-catching displays, such as our molcajete-inspired display that can be utilized as a focal point to display avocados with complementary fresh items such as tomatoes, onions and limes, so shoppers can prepare for their at-home Cinco celebrations,” Bazan says.

An Avocados From Mexico proprietary study indicates there is a 25% increase in unit sales when more avocados are merchandised in a branded Avocados From Mexico display on the produce floor, she says. “Leveraging the Avocados From Mexico branded merchandising displays can give every basket a boost during the second most important consumption period for avocados.”

Murray says Yo Quiero’s marketing strategy focuses on variety with its Ultimate Dip Destination offerings.

“We provide recipe and party ideas that allow consumers to create fun and festive Cinco de Mayo spreads. We really want consumers to enjoy their Cinco celebrations, not spend hours shopping and prepping for them,” she says. “The Yo Quiero line of products ranges from guacamole to salsa to elote to bean dip and now to our new Creamy Jalapeño and Smokehouse Onion.”

Murray says retailers also do well in creating displays that cross-merchandise items like fajita meat, dips, chips, beverages and more to provide convenience for Cinco de Mayo shopping.

“These festive displays increase sales, create excitement and give consumers a one-stop shop for all their party needs,” she says.

Frieda’s begins shipping Hatch chili peppers

Tue, 09 Jul 2024 13:26:41 GMT

Amid anticipation for the return of Hatch chili peppers, Frieda’s Branded Produce says it will begin shipping the prized peppers beginning July 9.

Exclusively grown in the fertile soil and unique growing conditions of New Mexico’s Hatch Valley, the chilies are loved for their unique flavor, kick and versatility, according to a news release.

“At Frieda’s, we play no games when it comes to real, authentic products. Our green Hatch chiles come straight from this legendary stretch of land to bring you that distinct flavor and experience,” said Alex Jackson, vice president of sales and procurement for Frieda’s.

The short season and limited availability for Hatch green chilies have made them a highly sought-after ingredient, the release said, adding that unique weather conditions have contributed to the peppers packing an extra punch with even more heat this year.

“After visiting Hatch, New Mexico, this week, I am excited for another summer of authentic Hatch chiles,” Jackson said. “The 2023 season was challenging, with an unprecedented heat wave cutting the season short and forcing producers to allocate most of their fresh hatch to their processing operations, allowing consumers to enjoy Hatch chiles year-round. This year, with the weather cooperating the entire month of June and rain coming in as expected, we expect a ‘normal’ Hatch season of great volumes of all heat levels.”

Frieda’s says it offers Hatch chilies in a branded 25-pound case, which can be used for side-stack displays, and in 1-pound and 2-pound retail pouches in mild, medium, hot and extra-hot heat levels. Hatch chilies will be available starting in late July until supplies last, the release said.

With roasting events and in-store promotions historically ending with the arrival of Labor Day, fresh Hatch chilies are available through October. To ensure quality and a reliable supply, Frieda’s says it collaborates closely with its certified authentic grower partners throughout the entire season, from the start of the harvest to its conclusion.

“We are excited to host roasting events throughout Southern California and create excitement in produce departments with our retail partners around the United States,” Jackson said.

Heads up — it’s hatch chili season

Fri, 04 Aug 2023 17:30:52 GMT

If you smell smoke and notice a giant roasting wheel charring peppers on an open flame outside of your favorite grocery store, don’t panic.

Hatch chili season is a cult-favorite August tradition in the Southwest U.S. that brings many out of their air-conditioned bunkers and into grocery store parking lots — and it’s happening now.

Grown in Hatch, N.M., this little pepper’s reach now extends well beyond neighboring states, and many retailers throughout the U.S. are offering the short-season pepper to shoppers — roasted or plain. Hatch chili pepper season is over almost as soon as it begins, typically stretching from early August to mid-September.

Most like Anaheim peppers, moderately spicy, Hatch chili peppers add a delightful smoky kick when diced in everything from chili to quiche to salsa. If you spot these long, vibrant green chilis — whether it’s in the parking lot or produce aisle — it’s worth tossing a bag of the smoky peppers into your cart while you can.

Related news: Crack into your seasonal promotions, Hatch chile style

While Hatch chilis can be enjoyed straight off the pepper plant, roasting the chilis unlocks their smoky-sweet flavor. It also creates a supple texture and makes it easier to remove the outer skin.

Catch a Hatch chili pop up

Whether you’re looking to try your first or 50th roasted hatch chili, # iHatchChile has a state-by-state chili roast finder so you can locate your nearest retailer that is roasting. What’s more, several grocers, like State Bros. Markets, are hosting pop-up events celebrating the Hatch chili.

This year California-based Stater Bros. Markets has teamed up with produce partners Aramburo Produce, Progressive Produce and Westlake Produce to host a series of New Mexico Hatch chili roasting events at several Stater Bros. Markets parking lots from Aug. 5 to Sept. 2.

Related news: ‘Tip of the Iceberg’ podcast — Bristol Farms draws Hatchheads and so can you

During these events, roasting is available free for customers who purchase a 10-pound or 25-pound box, according to a news release.

Roast and enjoy Hatch chili peppers at home

Once you secured an ample supply of roasted green chilis, let them cool on your kitchen countertop while you unpack groceries, as they steam nicely as they cool in a paper bag.

Hatch chilis can be enjoyed immediately, stored in the refrigerator or frozen to be enjoyed well into winter. After the chilis cool, seal in the smoky flavor store in an air-tight plastic bag.

If you’re looking to roast your Hatch chilis at home, they are easy to throw on a grill or simply broil on a baking sheet. Rotate every four to six minutes to ensure an even char on all sides of the spicy pepper.

You can use Hatch chilis as a condiment, stir into salsas, sauces, soups, sautés and stews for an extra smoky kick. Cookbook author Lisa Fain’s Hatch Green Chile Cornbread is a favorite if you’re in the mood to bake. Additionally, Fain’s Texas Pork Green Chili is a go-to for the first cool evenings of early fall nights when a warm chili or stew finally sounds appealing.

NASA sowing seeds for space salsa

Wed, 11 Jan 2023 19:46:21 GMT

Extolling the benefits of fresh salsa, NASA scientists are working hard to bring Taco Tuesday to space.

Just imagine biting into a crisp tortilla chip with spicy salsa after weeks of nothing but ultraprocessed and freeze-dried meals, packaged in vacuumed sealed plastic pouches. The punchy, fresh flavor of a peppery salsa will wake up tired taste buds and galvanize spirits.

That’s exactly what NASA scientists are hoping to achieve with series of experiments dubbed the “thrive in space” trials. Scientists began growing and testing lettuce, tomatoes and pepper seeds in 2016 with the goal to develop technologies to grow, harvest and eat fresh vegetable favorites in space, supporting astronauts on long-duration space travel missions.

Related news: Future shines bright for organic research: Q&A with OFRF’s Brise Tencer

A recent win for the “thrive in space” trials was the NASA’s Plant Habitat-04 experiment, which successfully grew and harvested hatch chili peppers from seeds, arriving at the International Space Station aboard SpaceX’s 22nd commercial resupply services mission in June 2021.

“Growing colorful vegetables in space can have long-term benefits for physical and psychological health,” Matt Romeyn, principal investigator for the PH-04 experiment, said in a news release. “We are discovering that growing plants and vegetables with colors and smells helps to improve astronauts’ well-being.”

Growing hatch chilies for intergalactic salsa

A team with Kennedy Space Center’s Exploration Research and Technology programs planted the seeds in one of the three plant growth chambers nestled in an orbiting laboratory in which astronauts raise crops. The peppers grew for about four months before astronauts harvested the small, but mighty chilies. The chilies were chopped and enjoyed in a zesty, fresh salsa on tacos. It is the first time NASA astronauts have cultivated a crop of chili peppers on the space station from seeds to maturity, according to the release.

“The challenge is the ability to feed crews in low-Earth orbit, and then to sustain explorers during future missions beyond low-Earth orbit to destinations including the moon, as part of the Artemis program, and eventually to Mars,” Romeyn said in the release. “We are limited to crops that don’t need storage, or extensive processing.”

What’s more, crew members in space can lose some sense of taste and smell as a temporary side effect of living in microgravity, and they may prefer spicy foods or seasoned foods. Peppers are high in vitamin C and other nutrients, making peppers an excellent candidate for testing on the space station, Romeyn said.

Fresh vegetables for future missions

One outcome of the “thrive in space” experiments is the ability to cultivate edible plants may help support future Artemis missions at NASA. Together with commercial and international partners, the Artemis missions will establish a sustainable presence on the moon to prepare for future missions to Mars. According to NASA, the “thrive in space” experiments are building a knowledge base for scientists to understand how to cultivate plants beyond Earth’s atmosphere.

“The biggest challenge is the room you need to grow these edibles. Just to give you a general number, it would take about 50 square meters of soil to provide enough food for one person,” Howard Levine, space biology scientist with NASA’s Biological and Physical Sciences Division, said in a news release.

“So, as we transport our crew members to Mars, the plants we grow will provide them with a token amount of their nutritional needs,” Levine added. “That said, there’s an often overlooked or minimized aspect to growing plants in space and that’s the psychological benefit to our crew members; they’ve often told us when they’re able to take care of the plants on board the space station, they really appreciate it as gives them a remembrance of what it’s like on Earth.”

Another added benefit to growing plants in space, according to Levine, is that they also suck up carbon dioxide, produce oxygen and purify any water that passes through them.

Frieda’s kicks off hatch chile pepper season

Wed, 19 Jul 2023 13:27:19 GMT

Spicing up summer menus and igniting shoppers’ taste buds is top of mind for Los Alamitos, Calif.-based Frieda’s Branded Produce. The fresh produce wholesale is kicking off its hatch chile pepper season. With their zesty, buttery flavor, these limited-time peppers are the season’s annual best-seller, according to a news release.

Grown exclusively in Hatch, New Mexico, the “Chile Capital of the World,” these crowd-pleasing peppers boast a certified authentic pedigree that guarantees an exceptional culinary experience. Their bold flavor and smoky aroma make them a punchy complement to any dish that craves a kick of flavor, said the release.

“Hatch chile season is always the most exciting summertime event everyone raves about! The pepper’s limited availability and popularity amongst ‘chile heads’ and ‘foodies’ alike bring a delightful sense of urgency that creates buzz all summer long,” Alex Jackson, Frieda’s VP of sales and procurement said in the release. “They not only deliver unforgettable flavor experiences but also have the power to boost sales and foot traffic in-store, keeping consumers coming back for more. Hatch Chile promotions are truly a win-win for both retailers and consumers!”

Related news: Fresh Trends 2023: Specialty pepper consumption steady

One of the standout features of hatch chile peppers is their versatility. Whether grilling, sautéing, stuffing or roasting, these peppers bring the heat and deliver an unforgettable bold, smoky taste. Hatch chile roasting events are widespread around the country as roasting the pepper brings out the smokiness, according to the release.

Frieda’s hatch chile peppers come in a high-graphic 25-pound case, which may be used for side-stack displays and in 1- and 2-pound retail pouches with consumer-friendly stickers guiding shoppers to choose between mild, medium, and hot heat levels. To further support retailer merchandising efforts, the team at Frieda’s created a vibrant, eye-catching display bin complete with a QR code, leading shoppers to tasty recipe inspiration, said the release.

Harmons roasts hatch chilies with hoopla

Wed, 16 Aug 2023 22:01:11 GMT

August means the aroma of fresh chilies wafting through the air at Harmons Neighborhood Grocer, based in West Valley City, Utah.

The retailer’s 15th annual Chile Roast event will return Aug. 26 from 11 a.m. to 6 p.m. at all 20 Harmons locations, according to a news release. During the one-day chilies sampling event, Harmons customers can sample a selection of made-fresh-in-store and local hatch chilies products, including:

Beehive Red Butte Hatch Chile Cheese.

Fire Roasted Chile Pineapple Salsa.

Fire Roasted Chili Cheese Brats.

Hatch Chile Cheese Artisan Bread.

Hatch Chile Cheeseball & Roasted Chile Cheeseball with baguette or crostini.

Fire Roasted Chile Hummus.

Salsita Mendoza Salsa with Harmons Tortilla Chips.

Related: Check out this “Tip of the Iceberg Podcast” episode, How the hatch chile can help you crack into your own promotion creativity

Even sooner is the on-site roasting service, called A Taste of Chile Roast, which kicks off Aug. 18 and runs through Sept. 4. From 11 a.m. to 6 p.m. every Friday and Saturday and 11 a.m. to 4 p.m. on Labor Day during the event, customers can buy a bushel-bag of chilies for $33, available in mild, medium, hot and extra hot varieties. After selecting their chilies, the customer can watch skilled on-site roasters fire-roast their peppers for free. Harmons will also be selling 1-pound packages of roasted chilies for $3.99.

“We love summer because it means chilies are back. For the third year, our A Taste of Chile Roast event is bringing together our community to celebrate the incredible flavor of hatch chilies and other chilie products,” Todd Jensen, executive vice president of sales, said in the release. “I look forward to this annual event that allows us to showcase some of our, and our customers’, favorite hatch chile recipes while providing a fun and engaging experience.”

This year, Harmons ordered about 5,000 bushel bags of chilies for the chilies roast event, which will be roasted in 25 roasters across all Harmons locations. Types of chilies available during the event are Mild New Mexico Hatch, Medium Big Jim, Hot Sandia and Extra Hot Lumbre.

Shoppers can also purchase items on Harmons eShop .

The Fresh Guys produce supplier awaits summer

Fri, 23 Sep 2022 21:37:02 GMT

The year started off fine for The Fresh Guys , said president Peter Braidman. But then COVID-19 came along.

The Denver-based produce supplier is “muddling through day by day,” Braidman said, but business is down 70% compared to last year.

The company, which serves restaurants almost exclusively along with a few small markets, is “keeping somewhat busy” and has had no layoffs, he said.

Customers missed out on spring items, he said, but he’s now waiting for summer fruits and vegetables to come on, which will include a variety of

Rocky Mountain tomatoes, kales, collards, chards, cabbages, onions, bell peppers, Hatch peppers, Olathe corn and peaches.

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Specialty peppers catching on at retail

Fri, 23 Sep 2022 21:16:51 GMT

With consumers buying more chili peppers every year, specialty peppers are taking up a larger portion of retail.

According to The Packer’s Fresh Trends 2020 survey, 12% of consumers who say they now buy a larger variety of fresh produce than they did 20 years ago are also buying specialty peppers.

In 2018, sales for specialty peppers totaled to more than $264 million, increasing from the previous year, according to research firm IRI.

Mike Mauti, managing partner and senior vice president in client services at Toronto-based Execulytics Consulting , explained that sales vary based on demographics.

Consumers age 18-39 and those 50-58 were equally likely to buy fresh specialty peppers, at 15%, compared with 11% of those 40-49 and 13% of those 59+, according to Fresh Trends.

Consumers with an annual household income of more than $100,000 were the most likely to purchase specialty peppers, at 19%, followed by 17% of those earning $50,000-$99,000 a year, according to Fresh Trends .

Twelve percent of those earning $25,000-$49,000 were likely to buy specialty peppers, compared with 8% of those making less than $25,000 a year, according to Fresh Trends .

In areas with higher numbers of Hispanic consumers or those from the West Indies or the Caribbean, chili peppers are more likely to be sold in bulk because they are seen as staple products, while in areas with fewer consumers from those backgrounds, peppers are more likely to be sold in smaller packages, Mauti said.

Sixteen percent of White consumers, 12% of Hispanics, 6% of Asians and 6% of Black consumers bought fresh specialty peppers in the past year, along with 22% of people who identified as part of other racial or ethnic groups, according to Fresh Trends.

Due to COVID-19, Mauti said he is seeing more requests for pre-packaged items as consumers seek to shorten their shopping trips or avoid contact with other shoppers.

Mauti believes there are also trends outside the coronavirus situation affecting chili pepper sales — trends toward a more fusion-type — particularly a Hispanic-type — diet.

With products like avocados increasing in sales, Mauti thinks making Tex-Mex or Mexican-style food a part of consumers’ weekly meal planning is becoming more popular. Retailers can use this trend to market chili peppers.

“I think they can do some cross-merchandising with products that lend itself well, like perhaps avocados or tomatoes, things like that that really go along with a Hispanic-type usage,” Mauti said.

He also recommended store demos to show consumers how chili peppers could be used in recipes. Consumers might already be using powdered peppers, but they might not consider using a fresh chili pepper.

“If you were sampling a fresh salsa, for example, and you showed the customer that it includes, you know, fresh tomatoes, cilantro, lime and chili peppers or jalapeño peppers, they might be more inclined to pick that up,” Mauti said.

Fresh Trends 2020 data agrees with Mauti, showing that about 33% of consumers are more likely to try a new product if there is sampling.

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Chili pepper season coming in hot

Fri, 23 Sep 2022 21:16:51 GMT

With the domestic chili pepper deal approaching, chili producers and marketers are preparing for a season of flavor.

“We have had exceptional growing conditions, and the plants are thriving,” said Chris Franzoy, president of Young Guns Inc ., a Hatch chili pepper company. “Coming out of a very tough year last year, we’re excited about this year’s crop.”

With the transition over to the domestic chili crop beginning in June and continuing until October, everything looks like it is on course.

“From this year to last year at this time, we are up about 5% as a (chili pepper) category, and we’ve seen that growth anywhere from 5 to 10% on average every year,” said Robert Schueller, director of public relations for Los Angeles-based World Variety Produce .

“In the last three years, we’ve seen some of the most significant growth in the chili pepper category.”

World Variety Produce sells 15 or 16 fresh varieties and about 16 or 17 dried varieties from top-demanded peppers like jalapeños, serranos, Anaheims, poblanos, habaneros and shishitos to hot peppers like the scorpion and the reaper.

While a couple of varieties come from Florida, most of the U.S. chilies come from California.

In bulk, fresh chilies are available in 5-, 10-, 20- or 40-pound units. In retail, fresh chilies are packaged in smaller bags like 1- or 2-pound grab and go bags. Dried chilies are available in 3-ounce, 6-ounce or 1-pound packages.

Young Guns sells fresh varieties in 10- or 25-pound bulk high-graphic boxes. It sells frozen peppers in 1-pound pouches. Shelf stable packages are available in 16- and 30-ounce containers.

Schueller explained that the company has seen a slight increase in the dried chili category; however, the fresh category is the main driving factor for the whole chili category, making up about 85% of chilies sold in stores across the U.S.

“The demand for our Young Guns peppers is really consistent from one year to the next,” Franzoy said.

“Consumers over the last three years have really learned to trust our brand because it’s consistent from one year to the next.”

Marketers and retailers see chili peppers being used in different recipes from salsa, green chili stew and pizza to lasagna, ice cream and wine. During the summer months, they see grilling as a common cooking style.

“U.S. national barbecue season started on Memorial Day and goes through typically Labor Day,” Schueller said. “A lot of people are roasting their peppers out on their barbecues or outside grills.”

The Hatch chili has always been the big grilling chili because it is the most popular chili during the August and September months here in the United States.

Young Guns supplies the Hatch pepper in mild, medium, hot and extra hot heat levels — the more popular being medium and hot.

“The peppers are grown in the Hatch Valley, and we grow them ourselves,” Franzoy said. “We have a very large family there and a lot of acres of land that the family manages and owns.”

Hatch peppers are in season for about only 7 weeks, so it is a time when people stock up.

“Retailers really get behind these programs in the summer when our harvest begins and they try to create what they call a Hatch chili fest where they bring in the peppers and they set up these roasting machines and they just make an event out of it, and it’s fun for consumers,” Franzoy said. “It’s a great way for retailers to interact and it really drives traffic in the store.”

World Variety Produce’s grab and go packages are trendy for the company right now. Franzoy of Young Guns also said it is seeing more requests for pre-packaged items. This is partly due to COVID-19.

“In lieu of COVID more Americans stayed home, and I think they started cooking more,” Franzoy said.

Franzoy said that Young Guns provides recipes or links to recipes on its website to help promote its chili peppers. While he is enthusiastic about people cooking from home, Franzoy also wants to encourage consumers to support local businesses.

“The message we want to send out is just continue to support local businesses and promote American agriculture. Buy local. Buy domestic,” Franzoy said.

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Conversations at United — Justine Chevalier with Mastronardi Produce
Mastronardi Produce receives 3 Superior Taste Awards

FDA proposes heightened traceability rules for certain produce

Fri, 13 Nov 2020 06:46:49 GMT

The Food and Drug Administration has proposed new traceability rules that seek elevated record-keeping for many fresh produce items, from all fresh-cut products to leafy greens and tomatoes.

Starting Sept. 23, there will be a 120-day public comment period on the new rule through the Federal Register. A draft is available for viewing until then. The rule is a key component of the FDA’s New Era of Smarter Food Safety and implements the long-awaited Section 204 of Food Safety Modernization Act.

Frank Yiannas, FDA deputy commissioner for food policy and response, said the agency seeks to harmonize and standardize record-keeping process to ease investigations. The FDA will still allow paper records, but all companies in the supply chain should be able to submit an electronic spreadsheet containing traceability information within 24 hours.

“More generally, the FDA encourages all food businesses to maintain their traceability records electronically whenever possible, to expedite the identification of traceability information when needed to address threats to public health,” according to an FDA news release.

Yiannas acknowledged that many in the produce industry have adopted voluntary traceability standards, whether through the Produce Traceability Initiative or the California/Arizona Leafy Greens Marketing Agreement.

But the current one-step forward, one step back requirement, is lacking, according to the FDA.

“These requirements form a baseline for traceability recordkeeping, but they provide limited information to effectively and rapidly link shipments of food through each point in the supply chain,” according to the FDA release. “This — and the fact that recordkeeping systems can be largely paper-based and lack a universal lexicon throughout industry — can make it difficult to trace a product to its original source when necessary.

Formerly referred to as “high-risk foods,” the Food Traceability List includes these items — and any items made with them:

Cucumbers, all varieties;
Fresh herbs, all varieties;
Leafy greens, including all lettuces and kale, chicory, watercress, chard, arugula, spinach, pak choi, sorrel, collards, and endive;
All melons, including watermelon, honeydew and cantaloupe
Peppers, all varieties;
Sprouts; all varieties;
Tomatoes; all varieties;
Tropical tree fruits, including mangoes, papayas, lychees, starfruit and guavas; and
Fresh-cut fruits and vegetables.

The FDA is highlighting what it calls Critical Tracking Events (CTEs), which includes growing, receiving, transforming (fresh-cut), and shipping. For each CTE, the FDA wants entities to maintain records (known as Key Data Elements/KDEs) including:

Traceability lot code;
Date the product was received;
When it was shipped; and
A description of the product.

“In addition, those subject to the rule would also be required to create and maintain records related to their internal traceability program, which would help regulators better understand a firm’s recordkeeping practices and traceability operations,” according to the release.

The industry will become familiar with the new terminology (CTE, KDE); Yiannas said a big step to standardization is a common language shared by all in the supply chain.

According to a statement from the California LGMA, it and its sister organization in Arizona appear to be in compliance with the proposed FDA rules.

“We want to assure our customers and consumers that members of the Leafy Greens Marketing Agreement are already required to have traceback systems in place,” according to the statement. “This has been part of the LGMA requirements since the organization was formed in 2007.

“As with any other aspect of our program, the LGMA is committed to making any necessary improvements to protect consumers,” according to the LGMA’s statement.

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Tons of marijuana in load of peppers stopped at border

Thu, 22 Sep 2022 02:13:59 GMT

The Customs and Border Protection seized almost four tons of marijuana in a truck hauling jalapenos at the Otay Mesa cargo facility in San Diego.

The marijuana, worth about $2.3 million, was seized along with the truck Aug. 15, according to a news release from the Customs and Border Protection.

A 37-year-old Mexican citizen entered the port with the semi and trailer and was referred to a secondary inspection. A canine alerted officers to possible contraband on the shipment of palletized jalapenos, and they found 314 large packages of marijuana weighing 7,560 pounds co-mingled with the peppers, according to the release.

“I am proud of the officers for seizing this significant marijuana load,” Otay Mesa Port Director Rosa Hernandez said in the release. “Not only did they prevent the drugs from reaching our community, they also prevented millions of dollars of potential profit from making it into the hands of a transnational criminal organization.”

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Progressive Produce begins harvest of California chili peppers

Fri, 13 Nov 2020 06:40:14 GMT

Los Angeles-based Progressive Produce has begun harvesting the first fields of its jalapeno, Anaheim, and pasilla chili peppers .

“Our yields this year are strong, and we’re excited about the high-quality of our crop,” Veronica Rodarte, chili commodity manager, said in a news release. “The plants are packed with beautiful, healthy, large-size jalapenos that are perfect for spicing up your socially distant summer barbecues.”

This is the first year Progressive’s California chili peppers will be packed in the company’s 112,000-square-foot cold storage and distribution facility in La Mirada, Calif., according to the release. The company recently started chili harvest in Arvin with fields in Oxnard to follow. Availability will run well into October, according to the release. A video from chili fields is available online .

The release said the company’s chili pepper program offers multiple packaging sizes and styles, including a 50-pound field pack and a 20-pound premium pack.

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Yowzers! Mastronardi Produce adds red chili pepper to Sunset line

Fri, 13 Nov 2020 06:48:11 GMT

Kingsville, Ontario-based Mastronardi Produce is adding more heat to the Sunset lineup with Yowzers!

Set to hit retail shelves in early 2021, the Yowzers! red chili pepper joins the Sunset heat-heavy lineup of pepper products, including Shazam! shishito pepper and Kaboom! black jalapenos, according to a news release.

“For years, the pepper category remained stagnant without much in the way of offerings outside of standard bell peppers and jalapenos,” Peppe Bonfiglio, vice president of sales at Mastronardi Produce, said in the release. “We saw the need to innovate and heat things up, so we started revolutionizing the category with unique and flavorful products in the hot pepper category.”

According to the release, hot peppers continue to drive double-digit growth, with added success for packaged hot peppers.

Shishito peppers are among the top five fastest growing categories of produce at restaurants, according to the release. Retail sales of Shazam! are up nearly 150% in the U.S over the last year, and fixed weight packaged hot peppers are up over 60% year over year, according to the release.

“Yowzers! has the heat of a traditional jalapeno but also explodes with sweet flavor,” Roger Mooking, chef and culinary director for Sunset, said in the release. “The first few bites are surprisingly sweet but these chili peppers offer the ultimate flavor experience, taking your taste buds on a ride from sweet to heat in just a few seconds.”

In addition, Sunset is introducing Wild Wonders mini peppers, a mixed variety pack of six different colors, and seedless One Sweet peppers. Those two items are the latest additions to the company’s lineup of sweet pepper offerings, which includes Aloha striped peppers and Wild Wonders long sweet peppers, according to the release.

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Ark Foods opens Immokalee, Fla., packinghouse

Fri, 23 Sep 2022 19:53:19 GMT

Ark Foods opened a packinghouse in Immokalee, Fla., where the company has been farming since 2014.

It’s the first property the company, which began in Brooklyn, N.Y., has owned. The purchase of the 12,000-square-foot packinghouse is a major move for the company, according to a news release.

“Immokalee has long felt like home to our young company,” founder Noah Robbins said in the release. “So, it feels right that our first company property purchase is there. It’s exciting for us to continue bringing innovation to an area we believe in, while respecting the long line of tradition before us.”

He started the company in 2013 to market shishito peppers, but has continued to grow, doubling acres every year and adding other items. The packinghouse will distribute specialty peppers, heirloom cherry tomatoes, honeynut squash and other specialty vegetables.

The company updated the facility over the summer and it became fully operational in November, according to the release.

The company’s Clean Label Salads are slated to debut in stores early next year.

Carolinas' crops looking good

Fri, 23 Sep 2022 18:41:55 GMT

Out with the strawberries, in with the blueberries — and melons, peppers, potatoes, squash, cabbage, leafy greens and cucumbers.

In the Carolinas, spring and summer produce is an edible rainbow. And the harvest is looking good, growers say.

“As far as rain totals go, we’re right on schedule with annual totals,” said Nick Augostini, assistant director of horticulture and field crops for the North Carolina Department of Agriculture.

“We had a couple late frosts in late April, which was very unusual.”

Some blueberry growers a few earlier varieties that were blossoming at the time, but later varieties are fine, he said.

Thunderstorms and cooler temperatures also delayed planting in the Carolinas, but the harvest volumes are looking up, especially for sweet potatoes, which increase in popularity every year and are a favorite during the pandemic, possibly for their hardiness and affordability, along with sweet taste, growers and marketers say.

Volume usually peaks mid-June for South Carolina and mid-July for North Carolina, said Eric Bolesta, who sells Carolina cabbage, cucumbers, bell peppers, eggplants and hot peppers for Grower Network , Lake Park, Ga.

Overall, spring and summer crop volume should be about 3% to 5% up, which is not much different from other years, Augostini said.

In 2019, North Carolina produced 2.2 billion pounds of sweet potatoes, 37.5 million pounds of blueberries, 185 million pounds of cucumbers, 190 million pounds of watermelon, 61 million pounds of bell peppers, 64 million pounds of summer squash, and almost 80 million pounds of pumpkins, according to the U.S. Department of Agriculture’s National Agricultural Statistics Service.

In 2019, South Carolina produced 127.5 million pounds of peaches, 161.3 million pounds of watermelon, according to the USDA statistics service.

South Carolina had a great strawberry season with strong supply, thanks to good weather, and now it’s onto the state’s top-producing crops for late spring and summer: blueberries, peaches, melons, leafy greens, tomatoes and green onions, said LauraKate McAllister, South Carolina Department of Agriculture marketing specialist and executive director of the South Carolina Specialty Crop Growers Association.

Intermittent heavy rainstorms and winds have damaged some taller crops and led to diseases on tomatoes, McAllister said, but the warm and sunny days afterward have dried up excess water quickly.

Peach harvest began May 1 with volume looking good enough to last through August and a fine size, said Kyle Tisdale, South Carolina Department of Agricutlture marketing specialist and executive director of the South Carolina Peach Council.

“Strawberries moved really well, and we’re hoping peaches will piggyback on that trend,” Tisdale said.

L&M Cos., Raleigh, N.C., will have more product for summer because of more volume at its North Carolina and New Jersey farms, said Greg Cardamone, general manager of L&M’s vegetable business.

Squash will start shipping by the end of May, which is about a week later than the past two seasons, which were unusually warm, he said.

“Everything else is pretty much on time, no big growing issues,” Cardamone said.

That includes shipping volume for cucumbers to start about June 10, bell peppers in late June, North Carolina sweet onions and broccoli by the end of May, red and yellow potatoes around June 20 and North Carolina watermelons July 5.

L&M has vegetable farms in Florida, Georgia and New Jersey to offer product for longer windows of time, before and after the Carolina seasons.

For the first time, L&M’s onion grower, Flatland Ag Inc. in Beauford County, N.C., planted 90 acres of potatoes this year, Cardamone said.

Coosaw Farms, Fairfax, S.C., produces more than 2 million pounds of conventional and organic blueberries a year, and this year shouldn’t be different, said Bradley O’Neal, owner.

However, good chill hours on the conventional crop will increase volume and make the start a week to 10 days early at April 6, almost matching the organic blueberry crop, which had lackluster pollination and decreased volume, he said.

On May 5, O’Neal said they were shipping about two tractor-trailer loads of blueberries a day.

Watermelon is the other big crop for Coosaw Farms. Along with the larger-sizing crop from Florida, watermelons grown in South Carolina should be shipping June 1 through July.

Coosaw Farms has started planting and setting up the framework for tunnel growing systems to add blackberries for the first time to next year’s offerings.

Jackson Farming Co ., Autryville, N.C., is planting more sweet potato acreage according to plan because year over year, demand increases, said Matt Solana, vice president of operations.

Some spring planting was delayed because of hot and cold temperatures and rain, but crews have caught up, he said.

The company’s spring broccoli is starting to size up as harvest approached in mid-May, and will run through the first week of June, he said. Fall broccoli should be available November through December.

As far as melons, Solana said, “we’re planting like crazy. They’re looking great, as are the transplants on watermelons, ‘lopes and ‘dews.”

The Autryville farm’s first harvest on seedless and seeded watermelons is estimated for the last week of June, with seedless through the end of September and seeded through mid-August. Cantaloupe should run mid-June to mid-August, and honeydews the first week of July through the first week to middle of August.

Pumpkins at the company’s Edenton, Ennice, Sparta and Autryville farms will be planted in July with harvest from September through mid-October.

All in all, Carolina crops are doing fine.

“North Carolina produce is on track for another good season, the quality overall so far is excellent and we’re looking forward to a little bit more demand as things open up,” Cardamone said. “We’re on go. We’re ready.”

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Mastronardi Produce receives 3 Superior Taste Awards

Fri, 13 Nov 2020 06:37:13 GMT

The International Taste Institute, Brussels, has recognized three of Mastronardi Produce’s products with Superior Taste Awards.

The Sunset-branded Honey Bombs golden cherry tomatoes -on-the-vine, Shazam! Shishito peppers and Kaboom! black jalapenos received the recognition after blind taste tests.

“What I love most about this prestigious event is that it is a blind taste-test conducted by some of the world’s greatest chefs and sommeliers and products are judged purely on the full sensory experience that they deliver,” Paul Mastronardi, president and CEO, said in a news release.

This is the 11th year in a row that Mastronardi Produce products have received Superior Taste Awards.

“Winning these Superior Taste Awards is a true honor and great testament to our continual dedication in delivering quality, flavorful produce to our customers and consumers,” Mastronardi said in the release. “We know that people dig flavor and we will continue to give healthy, flavorful options that revolutionize the category and inspire our consumers to live life flavorfully.”

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Red Sun brings home trophy in United Way charity event

Fri, 13 Nov 2020 06:06:06 GMT

Red Sun Farms , Kingsville, Ontario, highlighted its Sweetpops tomatoes and Sweetpeps peppers at a recent United Way fundraiser that pairs local greenhouses with a chef and local student.

The United Way Battle of the Growers on June 21 gave Red Sun the opportunity to highlight the sweet tomatoes and peppers.

The event was a fundraiser for United Way’s On Track to Success program in Leamington, Ontario, which helps students graduate high school to enter a trade or post-secondary education, according to a news release.

“The dish created by Brandon Zeuch and Luke Soulliere from The Grove Brewhouse with our Sweetpops and Sweetpeps, ‘Piggy Pepper Poppers,’ paired with the 2018 Red Sky at Night Rose supplied by CREWinery was incredible,” Leona Neill, director of marketing and packaging at Red Sun Farms. “The way the flavors complimented each other coupled with the colors and textures from our delectable produce was just perfect.”

Red Sun’s entry earned the company the “best overall” trophy.

This is the event’s third year, according to the release, and the six competing culinary teams worked with local chefs and an On Track to Success student.

“Not only does it bring awareness to the greenhouse industry, but it also allows us to showcase how flavourful and versatile our produce is,” Neill said in the release. “It also introduces the community to other local businesses — all the while raising money for a great cause.”

Del Monte’s Better Breaks: quick, convenient and plant-based

Tue, 15 Nov 2022 07:40:51 GMT

Del Monte Fresh Produce is launching Better Break, a snack line featuring an array of vegetables.

The Better Break line takes three minutes to microwave, according to a news release, and is designed to be a snack or a small meal.

Options in the line are:

Spicy Pomodoro: kohlrabi linguine and spicy chipotle pepper tomato sauce;
Zesty Green Chile: kohlrabi, cauliflower , kale , chickpea and bell peppers in a green chile sauce; and
Summer Corn: cauliflower, broccoli , sweet potato , kale and corn sauce with roasted corn and bell pepper.

The Better Break line appeared on store shelves this summer.

“We know that our consumers – millennials especially – are looking for tasty, convenient and wholesome options when it comes to lunch and afternoon snacking,” Dennis Christou, vice president of marketing at Del Monte Fresh, said in the release. “Better Break is our solution for everyone who may be too busy to prepare their own plant-forward options, and we look forward to adding them to our Del Monte lineup at our retailers nationwide this summer.”

The line has a suggested retail price of $3.99, according to the release.

Del Monte is showcasing the Better Break line at National Association of Convenience Stores Show Oct. 1-4 in Atlanta. Del Monte and Mann Packing, which Del Monte acquired in 2018, share booth No. 8511. Del Monte Fresh Produce will also showcase Better Break products at the Produce Marketing Association’s Fresh Summit Expo Oct. 18-19 at booth No. 1036.

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Pure Flavor/Enza Zaden pepper receives international award

Tue, 15 Nov 2022 07:41:56 GMT

Seed company Enza Zaden’s mini sweet pepper, Tribelli, grown and marketed by Pure Hothouse Foods Inc.’s Pure Flavor brand as Aurora Bites, received the International Taste Institute’s Superior Taste Award.

Tribelli comes in a variety of colors and the plant produces peppers with consistent flavor, size and quality, according to a Pure Hothouse news release.

“Our partnership with Enza Zaden on this variety is an important one, we have worked very hard on building this brand of mini sweet peppers to meet the needs of retailers expanding their snacking category of items,” Jamie Moracci, president of Pure Hothouse, said in the release.

Entries in the International Taste Institute’s annual awards are scored through a blind tasting panel, according to the release.

The greenhouse grower has grown and marketed the Tribelli peppers under the Aurora brand for five years.

“I believe Enza Zaden is cracking the code to more vegetable consumption worldwide by developing seed varieties that are flavor forward and building a portfolio of cutting-edge innovations like Tribelli,” Jean-Francois Thomin, marketing manager for Enza Zaden North America, said in the release.

The Tribelli variety is also in Pure Flavor’s Mini Munchies Snack Sized Veggie Program, with Juno Bites Red Grape Tomatoes, and Poco Bites Cocktail Cucumbers in a 4-ounce pack, according to the release.

Thomin said Divine Flavor, Nogales, Ariz., is the only other company licensed to grow and market the Tribelli variety in North America.

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Sunset to make noise at Fresh Summit with Kaboom! peppers

Tue, 15 Nov 2022 07:40:42 GMT

Mastronardi Produce , Kingsville, Ontario, plans to make a bang! at the Produce Marketing Association’s Fresh Summit expo with two new peppers .

The company, which markets under the Sunset brand, will be showcasing Kaboom! black jalapenos and premium Wild Wonders peppers

Kaboom! is jucier, with a fuller flavor, than the traditional green jalapeno, and is making its North American debut at Fresh Summit, according to a news release.

“Kaboom! packs a taste explosion, rather than the pure heat of traditional green jalapenos,” Roger Mooking, Sunset’s culinary director, said in the release. “They are the perfect complement to salads and nachos, and their dark color really stands out.”

The Wild Wonders have a “super-sweet flavor and an alluring” shape, according to the release, and packages contain a mix of red, yellow, orange and brown peppers. With no bitter aftertaste, they work with a variety of dishes, and have few seeds, Mooking said in the release.

The peppers, as well as Mastronardi Produce’s Aloha and Shazam!, will be on display at booth No. 4385.

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EarthBlend starts second season

Fri, 23 Sep 2022 18:49:11 GMT

(Updated: 12:17 p.m) After a successful debut in 2018, Nogales, Ariz.-based EarthBlend LLC has begun its second season shipping squash, cucumbers, green bell peppers and hot peppers, said Steve Spence, director of sales. The company will add elongated red bell peppers in December.

Spence, who spent 10 years with Rio Rico, Ariz.-based Farmer’s Best International LLC before moving to EarthBlend, said business should be up about 40% this year for the company, which is a partnership between Mexican grower Agrocir and Nogales-based Sierra Seed Co. LLLP.

The company will ship until late May or early June, depending on weather, he said.

Jalapeño joins Shenandoah Growers line of organic purées

Tue, 15 Nov 2022 07:39:29 GMT

Shenandoah Growers , Rockingham, Va., has a spicy addition to its That’s Tasty brand line of organic stir-in purées — jalapeño pepper.

The purée eliminates chopping and de-seeding the peppers, and the risk of spreading the heat of the pepper from the hands to face or eyes, according to a news release. The purée lasts four weeks in a refrigerator after opening, longer than whole jalapeños, according to the company.

“Versatility is another advantage of the new purée,” according to the release. “With virtually limitless possibilities, it can be used to flavor fresh salsa and guacamole, mix with mayo or ranch for a spicy sandwich spread, or in a marinade or sauce for proteins and vegetables. It can also make a margarita spicy and irresistible.”

The purées began appearing in produce departments at stores Jan. 20, making it available for Super Bowl party dishes.

The organic jalapeño joins nine other options in the organic purée line, including ginger, basil and garlic, and other peppers are planned, according to the Shenandoah Growers website .

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