Produce Research
The Produce Marketing Association found in a recent consumer survey that shelf life and food safety are the top consumer concerns with fresh produce.
An April 22 web seminar hosted by The Packer and conducted by Category Partners will look at what is coming next for fresh produce at retail during the COVID-19 pandemic.
After more than 60 years, the International Organization of Citrus Virologists conference is returning to Riverside, Calif., in connection with the International Research Conference on Huanglongbing.
The California Table Grape Commission has a new health advertising campaign, telling consumers that eating “normal amounts” of grapes each day may help with long-term health.
The Center for Produce Safety has announced 13 new research awards at about $2.6 million.
University of California-Davis researchers are taking an innovative approach to guarding fruits and vegetables against microbial cross-contamination by seeking a way to make produce containers fight against pathogens.
The number of huanglongbing (HLB) detections in California increased 160% from 2017 to 2018, according to the California Citrus Pest & Disease Prevention Program.
Here are a couple of charts showing fresh produce expenditures by generation and income.
BOSTON — The foundations of commodity business are crumbling, Steve Lutz told a packed room at the New England Produce Council’s Produce, Floral and Foodservice Expo in Boston.
Eight years into the 10-year Eastern Broccoli Project, the broccoli industry in the eastern U.S. is valued at $90 million and the project is expected to meet a $100-million goal.
New research from Rabobank indicates increasing supplies of imported blueberries will weaken prices in 2019-20, particularly in the spring and fall seasons.
With a considerable focus on agriculture, the National Council for Science and the Environment has published a comprehensive review of climate science research in selected public universities.
Who is the 21st-century eater and what does he/she want?
The Hass Avocado Board, Mission Viejo, Calif., has developed a tool designed to help identify potential opportunities to boost sales.
Hazel Technologies reported successful trials on kiwifruit at the University of California-Davis and The Oppenheimer Group, which has been shipping treated kiwifruit.
The Hass Avocado Board has invested in a nutrition program that has helped health professionals and consumers understand how avocados are beneficial to their health.
Fresh trends data and research on a variety of pineapple purchase demographics, such as; region, ethnicity, household size and income.
Fresh Solutions Network, supplier of Side Delights potatoes and onions, is one of many fresh produce companies promoting recent research that shows a link between more vegetables and a better state of mind.
PBH commissioned a wide-ranging review of research on produce and how consuming it affects health outcomes, and among the results of the review are that eating more produce reduces chronic disease risk.
A new Department of Commerce proposal for a tomato suspension agreement with Mexican tomato growers is a “good starting point” to resume negotiations, according to the Florida Tomato Exchange.
Leafy greens company San Miguel Produce Inc., Oxnard, Calif., has redesigned its website with the goal of aiding consumers looking for recipes and health information on dark leafy greens.
SnapDragon and RubyFrost apples are performing well against other managed apple varieties, according to a new analysis.
The Hass Avocado Board, Mission Viejo, Calif., is highlighting several health initiatives in February, American Heart Month.
The Food and Drug Administration has released its game plan for the year on resolving repeated E. coli outbreaks from romaine lettuce
The Center for Produce Safety has opened registration for its 2020 Research Symposium.
The best consumers of fresh mangoes in the U.S. are younger Hispanic and Asian shoppers on the West Coast, according to results from The Packer’s Fresh Trends 2020 survey.
AgroFresh Solutions Inc., a company focused on extending the shelf life of fresh produce, has a new consumer research series that identifies factors leading to a consumer’s choice to buy fresh produce.
The average American is driving food sales. It used to be that chefs drove the trends in foods and creating demand for lesser-known commodities that would eventually translate into more sales in supermarkets.