Produce Retail

North Carolina Sweetpotatoes Off to Slow but Promising Start

Wed, 20 May 2026 18:51:59 GMT

Despite a slow start due to cool temperatures, North Carolina’s sweetpotato crop is showing strong potential following recent rainfall that has revitalized field conditions.

“Sweetpotato beds are looking good overall,” says Robin Narron, marketing director for Nash Produce in Nashville, N.C. “We’ve recently started receiving some much-needed rainfall, which has helped improve field conditions. Temperatures have remained somewhat cool, however, and we are hoping to see some warmer weather soon to help finish pushing the beds and promote strong plant growth.”

Nash Produce says the crop is progressing well, and it continues to closely monitor weather conditions as the season develops.

“At this stage, it is still very early to predict the overall impact on volume and quality, but weather conditions during bedding and transplant development can certainly influence the crop as the season progresses,” says Narron. “The recent rainfall has been beneficial, helping improve moisture levels and overall field conditions. However, the cooler temperatures have slowed growth somewhat, and warmer weather will be important to help the plants develop and progress normally.”

While the recent rainfall was welcome weather for Nash Produce, some 67 counties in North Carolina are experiencing extreme drought .

“If dry conditions persist later into the growing season, the industry could see some pressure on yields and potato sizing,” says Narron. “On the other hand, excessive rainfall later in the season can create its own challenges related to disease pressure and harvest conditions. Fortunately, many growers, including Nash Produce’s grower base, utilize irrigation and proactive crop management practices to help minimize weather-related stress and protect both quality and yields.

“Overall, the crop is off to a good start, and while weather always plays a major role in agriculture, we remain optimistic about producing a strong, high-quality sweetpotato crop this season,” she adds.

Sweetpotato Sales Surge

Driven by healthy eating trends and the growth in specialty varieties, sales of sweetpotatoes have surged in the last year, reaching $950 million for the 52 weeks ending March 22, 2026, according to Circana OmniMarket Integrated Fresh, a Chicago-based market research firm, up a whopping 19.1% from the previous 52 weeks.

Keeping pace with demand can be challenging for growers like Nash Produce, whose primary focus is taking care of its existing retail and foodservice partners while carefully managing inventory to ensure consistent supply through the end of the storage season, says Narron.

“Balancing tighter supplies with growing consumer demand requires constant communication with both our grower base and customer,” she says. “We have been closely monitoring movement, sizing and inventory levels while strategically planning shipments to maintain continuity for long-term customers. Fortunately, sweetpotatoes continue to perform well at retail due to their versatility, health benefits and value compared to many other produce items.”

Narron says she foresees demand for sweetpotatoes continuing to grow, especially with newer specialty varieties gaining attention.

“Specialty varieties like Murasaki sweetpotatoes have seen tremendous momentum recently, fueled by social media exposure, increased awareness through organizations like the North Carolina Sweetpotato Commission and growing consumer interest in unique flavors and textures,” says Narron.

To help meet future demand, Nash Produce continues investing in expanded acreage, packing innovation and value-added packaging options.

“We are also continuing to strengthen relationships with our grower base and invest in operational efficiencies that allow us to maximize quality and throughput,” says Narron. “Our goal is not only to support current demand but to position ourselves for long-term growth while continuing to provide customers with premium North Carolina sweetpotatoes year-round.”

Berry Boost: Merchandising Advice to Help Drive Sales

Tue, 19 May 2026 19:34:46 GMT

Taste, nutrition content and the grab-and-go factor might prompt consumers to put berries on their shopping list, but purchases might also be driven in-store by creative displays and innovative merchandising techniques, grower-shippers say.

Retailers can make an impact on shoppers with strong berry displays that offer variety and make choices clear for shoppers, says Jerry Moran, vice president of sales for Salinas, Calif.-based Naturipe Farms LLC.

Focusing on high-visibility merchandising that leverages berries’ natural impulse appeal also can help drive maximum velocity, says Brad Peterson, director of business development for Watsonville, Calif.-based California Giant Berry Farms.

Visibility and scale are of utmost importance, adds Steve Magami, co-founder and CEO of Century City, Calif.-based Fruitist.

“Larger displays create a sense of abundance and quality, which drives trial,” he says.

Hype the Health Benefit

The blueberry category has an advantage of its own when it comes to currying favor with consumers, says Kasey Cronquist, president of the U.S. Highbush Blueberry Council and the North American Blueberry Council.

USHBC has long sponsored health research that has created a strong foundation on which retailers can build, he says.

Display Decisions

Naturipe’s Moran encourages retailers to start off by making sure their berry displays are well-stocked with multiple pack sizes throughout the day.

“Data continues to show significant lost opportunity due to out-of-stock situations,” he says.

Cross-merchandising is another sales booster, like placing berries near yogurt, bakery or breakfast items so shoppers can easily picture how berries fit into meals and treats, Moran says.

“Creating abundant, tiered displays at the store entrance or within high-traffic corridors establishes a sense of farm freshness that captures shoppers immediately,” California Giant’s Peterson adds.

Large pack sizes also help lift berry sales.

Data from the California Strawberry Commission says 32-ounce containers are “massive drivers of category growth,” accounting for nearly 68% of incremental sales, Peterson says.

He also recommends cross-merchandising.

“Retailers can simplify holiday shopping by pairing fresh berries with bakery staples like shortcakes or dairy items like whipped cream,” he says.

And since more than half of strawberry volume is historically sold on promotion, implementing BOGO offers or multi-buy pricing can generate volume lifts exceeding 35%, Peterson says.

What a Study Shows

Cronquist says USHBC shopper research has shown that:

Clear and bold in-store merchandising sells more blueberries.
Cross-merchandising with highly aligned products (like yogurt) is also successful.
Signage that refers to the quality and value of blueberries is effective as well.

“Positioning blueberries as a ‘healthy-but-easy’ snack with multiple everyday use cases is key to increasing basket size and repeat purchase behavior,” Cronquist says.

USHBC provides turnkey, customizable retail merchandising solutions, including:

Seasonal marketing toolkits aligned to key selling periods and occasions.
In-store activations, point of sale and signage designed to drive visibility and impulse purchases.
Digital shelf and e-commerce assets to support omnichannel conversion.
Shopper insights and data-backed strategies to guide merchandising, pricing and promotion decisions.

“Clear pricing, strong quality cues and well-organized displays help shoppers move confidently through the purchase process,” Cronquist adds.

Mind the Placement

Fruitist’s Magami suggests that retailers rethink how berries are positioned in-store.

“For a long time, they’ve been treated as a commodity produce item, which naturally limits how often people buy them,” he says. “But when you start to merchandise berries as a snack, you unlock a very different kind of behavior.”

That means moving them beyond the produce aisle and into more impulse-driven environments, like near checkout, in grab-and-go coolers or alongside items people already associate with snacking, he says.

Fruitist works closely with retail partners to share insights on what’s actually driving growth, he says. That includes product placement, how various formats perform and how berries can bring new shoppers into the category.

Whole Foods Market to Bring Daily Shop Concept to 3 New Markets

Fri, 15 May 2026 19:54:45 GMT

Whole Foods Market plans to open its smaller-format store concept, Whole Foods Market Daily Shop, in Boston, Chicago and Philadelphia over the next two years, continuing the brand’s expansion of the format into dense urban neighborhoods.

Whole Foods Market Daily Shop stores are designed to bring high-quality food and everyday essentials to customers in a streamlined footprint, with an emphasis on thoughtful product selection and an efficient shopping experience. The format reflects an intentional approach to how products are curated and presented, making it easier for customers to shop for meals, pantry staples and grab-and-go options, according to the company.

“Daily Shop is an important part of how we’re growing our physical store presence,” says Christina Minardi, vice president of real estate and store development for Whole Foods Market and Amazon. “As we expand this smaller format into new cities, we’re continuing to deliver the same high standards and carefully curated assortment Whole Foods Market is known for, in a way that meets our customers’ everyday needs.”

Three leases have been signed so far at 111 Harbor Way in Boston’s Seaport district, 1200 N. Ashland Ave. in Chicago’s Wicker Park neighborhood and 2221-2225 South St. in Philadelphia. Opening dates for each location will be announced at a later time.

Each store will feature a focused assortment of Whole Foods Market favorites, including fresh produce, meat and seafood, prepared foods, bakery items and a curated selection of 365 by Whole Foods Market products. The stores will also highlight local and regional suppliers, offering a selection that reflects the surrounding community.

Strategic Approach

In addition to their smaller size, Daily Shop locations incorporate smart merchandising strategies and flexible design elements to improve the shopping experience. Product placement and store layout are intentionally designed to highlight high-demand items, simplify navigation and support quick decision-making. The format also allows the company to test new approaches to assortment and presentation, with insights informing future store designs.

“These stores are designed with intention at every level, from layout to assortment,” says Stephanie Curley, senior manager of growth and innovation for Whole Foods Market and Amazon. “We’re able to introduce new merchandising approaches and fixtures that make it easier for customers to find what they need, while still delivering the quality and discovery they expect from Whole Foods Market.”

Whole Foods Market launched the Daily Shop concept in New York City in 2024 and has continued to expand the format based on strong customer response, recently taking it international with the first Daily Shop opening in London in April. At the time of this announcement, the company has eight Daily Shop locations in the New York City metropolitan area, Arlington, Va., and in London, with additional locations planned to open in London and the New York City area later this year.

Amazon continues to accelerate physical retail growth, with over 550 Whole Foods Market stores and 100 more coming in the next few years. In addition to its physical retail presence, Amazon says it offers fast, convenient grocery delivery in over 5,000 U.S. cities and towns, including more than 2,300 served by same-day delivery — where customers can shop perishables alongside millions of other items.

Emerald Packaging’s New SoCal Hub to Enhance Shelf-Life for Border Growers

Thu, 14 May 2026 20:50:09 GMT

Emerald Packaging has made the first acquisition in its 63-year history, integrating Blower-Dempsay Corp., a Southern California facility, into its operations. The strategic move will allow the flexible packaging leader to shrink a standard two-day transit down to a matter of hours from the Mexican border, giving the company unprecedented agility to turn around just-in-time orders and helping its customers deliver the freshest product possible.

“We’ve been thinking about an expansion to a second site for the last several years,” says Emerald Packaging CEO Kevin Kelly. “But the companies that have come up for sale have either been too large for us to buy or too far away for us to manage. This one is the perfect size, only an hour away by air and has room to grow.”

Kelly says the acquisition of the Santa Ana, Calif., facility spells massive sales growth potential for the Union City, Calif.-based company.

“I could see us boosting our sales by up to 50% with this facility and additional machines at the mother ship in Union City,” he says. “So, I think that sets us up for some time.”

One of the largest produce packaging manufacturers in the country, Emerald Packaging’s customers include Taylor Farms, D’Arrigo California, Duda Farms, Grimmway Farms, Wada Farms and others.

“There were other big pluses, too,” Kelly says of the acquisition. “Our largest customer now has operations along the Mexican border, as do others. Time to market is everything, so being three hours to the Mexicali border crossing, or under two hours to Tijuana, was a big part of my thinking. A factory in place with the same equipment and suppliers as our own, experienced employees and room to expand sealed the deal.”

Just three hours from the Mexicali crossing, the new facility’s strategic location will also help Emerald reduce transit times and increase the shelf life of its customers’ products, the company says.

“It will make just-in-time deliveries easier, especially those last-minute orders that sail in during the week,” says Kelly. “Mexicali really is a two-day point now from Union City. By contrast, Santa Ana could deliver inside a morning. A lot of our appeal to customers is our agility at turning around those panic orders, and this only makes that easier, cementing a clear advantage we have in customer service.”

Emerald Packaging CEO Kevin Kelly says the company’s recent acquisition of a Santa Ana, Calif.-based facility could boost its sales by 50%.

(Photo courtesy of Emerald Packaging)

Kelly says the acquisition also gives Emerald Packaging redundant capabilities, a critical advantage during any potential business interruption.

“Up to now, if something happened here in Union City, we’d really have to rely on the aid of friendly packaging manufacturers to see our customers through,” he says. “Now, at least for some packaging materials, like salad and baby carrots, we have a second plant that can cover them. We need to add some capabilities there, like lasers that make those nano-holes for breathability, but that should be done by the end of the year.”

Equipped for the Future

Emerald’s new Santa Ana facility features an eight-color, 52-inch-wide Windmoeller & Hoelscher printing press, two Nordmeccanica laminators, two slitters and a thermal oxidizer. The company says it plans to add slitters with laser and hot needle capability and a second printing press soon.

“Our presses are currently all W&H — the best on the market for generations,” says Kelly. “This means great print quality and commonality of parts and tooling, which gets us flexibility where we run jobs and allows us to fix maintenance issues quickly, since press parts are common.”

Kelly says these advantages translate into better uptime, essential in a plant geared for quick job turns.

The addition of hot needle and laser units will give Emerald more capacity to run modified atmosphere packaging “where we expect most of our growth to come over the next few years,” says Kelly.

Aligning Company Cultures

Beyond equipment compatibility, Emerald Packaging says Blower-Dempsay’s company culture is also a fit, as it aims to integrate the staff of both companies and scale its headcount from 250 to 300 by year-end.

“Of all the challenges that can kill an acquisition, cultural issues stand out,” says Kelly. “So, we’ve developed a plan to onboard the existing employees and train the new ones we hire.

“Over the last couple of weeks, we’ve sent waves of managers down to work with employees to bring the factory up to our standards, which communicates how we expect them to care for the place they work,” he says. “Next week we’re bringing the entire crew up to Union City to spend time with us, see how we run our machines, schedule and check quality.”

Kelly says the most important aspect of this training is that the Blower-Dempsay staff will have the chance to experience Emerald’s company culture firsthand.

“We have an ongoing schedule of managers spending time there, which will help with the integration. Going forward, we aim to hire the same way we do at the mother ship, not just bringing people aboard out of need, but bringing people on because they fit how we work,” he says. “Because they have the right ethics. If we stick to how we’ve done things here, we should be successful there. If we don’t, we’ll know quickly, and course-correct as needed.”

Sustainability Play

Long known for its efforts on the sustainability front, Emerald was the recipient of the inaugural 2026 Printer of the Year award from the Flexographic Technical Association for its print quality and sustainability efforts. The company also won two 2026 Flexible Packaging Association silver awards for sustainability and technical achievement for its 30% post-consumer recycled resin potato bag.

How does this new production arm in Southern California help Emerald Packaging scale its sustainable packaging initiatives?

“As anyone knows who runs a factory, finding time to experiment, to run trials, comes at a premium,” says Kelly. “So, new initiatives often fall off the radar.”

But with its strategic expansion into Southern California, Emerald is effectively buying the time it needs to innovate.

“With the new printing press coming this summer and the new one in Santa Ana, we’ll have increased capacity by 30%,” he says. “We’re also adding laser capacity this summer, taking us from eight lasers to 10, which also opens time.

“For the foreseeable future, we’ll be able to turn trials more quickly, which will help us innovate and push new products out the door,” he continues. “Since most of what we’re working on these days is sustainable packaging, we’ll advance much faster than we otherwise would.”

As to the future, the CEO sees potential for continued expansion.

“I could see us expand further, especially with the large number of companies along the West Coast that are operated by older owners with no successor,” he says.

Your next read: Emerald Packaging Eliminates Over 1M Pounds of Virgin Plastic with Help of Partners, Including Walmart

Albertsons Debuts AI Tool to Boost Produce Quality

Thu, 14 May 2026 20:05:47 GMT

Albertsons Cos. Inc. says it has launched its patent-pending Intelligent Quality Control tool, an artificial intelligence-powered solution that uses computer vision to support the ability of distribution center associates to maintain high standards for quality and consistency of fresh fruits and vegetables across the company’s supply chain.

Built in-house by Albertsons Cos. technology and supply chain teams, the tool uses Google Cloud’s Gemini Enterprise, including Vision AI and Gemini models, to support Albertsons Cos.’ quality inspection teams to help ensure customers consistently receive fresh, high-quality produce.

“We built [the] AI-powered Intelligent Quality Control tool to support our team of talented quality inspectors in our distribution centers, and early results show it’s been incredibly helpful in increasing the consistency of quality rating, which is crucial for highly perishable products such as fruits and vegetables,” says Evan Rainwater, executive vice president and chief supply chain officer for Albertsons Cos. “This is just the latest advancement in how we are using AI within our multibillion-dollar supply chain to improve operational efficiencies, improve product quality and ultimately enhance customer satisfaction.”

The Intelligent Quality Control solution was built in-house by Albertsons Cos. teams with advisory support and technology infrastructure from Google Cloud as an enterprise partner. Seamlessly integrating into the distribution center workflow, the quality inspector feeds an image of the produce into AI tool, powered by Google Cloud’s Gemini Enterprise Agent Platform, which evaluates visual characteristics against Albertsons Cos.’ established quality standards.

The system then provides a highly accurate, consistent rating and recommendation to the inspector for approval. By reducing ambiguity and enabling more data-driven decision-making, the Intelligent Quality Control solution provides valuable support to help distribution center teams achieve greater accuracy, consistency and confidence in their work, according to the company.

Live now in select Albertsons Cos. distribution centers, the tool is initially focused on quality inspections for strawberries and red and green grapes. The company is expanding the solution across the entire berry section with plans to scale the tool nationwide and incorporate more fresh products. Albertsons says early results have demonstrated significant operational improvements including:

Increase in rating consistency — AI-driven evaluation has reduced the variability in quality ratings among different inspectors and shifts at a location, ensuring a more uniform standard.
Faster decision-making — The automated scoring system accelerates the inspection process, supporting distribution center teams in getting food quickly to stores so that customers consistently receive fresh, high-quality produce.
Expanded quality data — The solution captures many distinct measures of quality that can be used for ongoing quality analysis and improvement.
Alignment with standards — The solution successfully applies internal Albertsons Cos. quality criteria, with high consistency across all evaluations.

“This collaboration with Albertsons Cos. demonstrates the transformative power of applying advanced AI, like Vision AI and Gemini, to the core of the supply chain,” says Jose Gomes, vice president of retail and consumer packaged goods for Google Cloud. “Ensuring quality consistency for fresh produce is a complex, logistical challenge. By advising on this intelligent component, we are helping Albertsons Cos. drive efficiency and, most importantly, deliver on their promise of fresh, high-quality food to their customers. This is the future of agentic commerce.”

The Cherry on Top: Seasonal Favorite Leaves Lasting Impression

Fri, 15 May 2026 10:00:00 GMT

I was looking through some maps online when Russ T. Blade peeked out from behind my monitor. “Rusty,” as regular readers know, is the miniature, imaginary produce manager who occasionally appears to talk shop.

Rusty: Tracing out some Google Maps trips, are we?

Me: Yeah, looking at taking a trip somewhere now that we’re on the cusp of yet another summer. Time to, you know, see some sights and maybe do a little fishing.

Rusty: A trip that doesn’t involve a trade show or a growing area?

Me: Not any longer. Though, I do miss being on the road for those things. It was always a thrill to visit a grower or shipper to see harvests, growing areas and packing facilities.

Rusty: So, someplace like that has to come to mind right off the top of your head. Which buyer trip comes to mind?

Me: Probably the Northwest cherry trip. I went there with a group around 2005. We saw multiple growing areas in Oregon and Washington. I guess I think about that as cherries are just now coming into availability out of California.

Rusty: OK, and we all know that the Northwest deal is right on the heels of California. Seems to me that Oregon and Washington typically start in mid-June, peak in mid- to late July and wind down in early August, depending on the crop size.

Me: The Northwest cherry trip was unreal — all the beautiful rolling hills lined with cherry trees and the packing facilities, with all the rushing clean water within to move the cherries from unloading to packing; I described it as a water park for fresh cherries.

Rusty: As in, cherries get cooled, washed, sized, graded and packed with lightning speed?

Me: You got that right. In retail, cherries remain perhaps the last true seasonal commodity that helps set the produce department apart. With a limited run, fresh cherries are something that customers look forward to each year. When cherries are at peak supply, the sales per square foot are the best in the entire store. So, it pays to market and promote these gems right.

Rusty: My crew is well trained. We set up cherry displays fresh every morning: Don’t break the cold chain, display in more than one area on the sales floor and rotate faithfully. Customers are naturally going to sample the goods, so keep trash cans handy for the pits.

Me: In my trip, I especially recall how the prized yellow-blushed rainier variety was harvested: only in the early hours before the heat of the day set in, picked and immediately cooled in giant field cooling sheds. The delicate rainiers command the highest retail in the category, but wow, I consider the variety to be the best eating fruit of the year, bar none.

Rusty: That’s some compliment, considering the hundreds of produce items you have managed through the years. And all from this one buying trip?

Me: Partly, but also from stocking them year in and year out. The trip was just, you know …

Rusty: Oh, geez — the cherry on top?

Me: You walked right into that one, pal.

Armand Lobato’s more than 50 years of experience in the produce business span a range of foodservice and retail positions. He has written a weekly retail column for two decades.

Hannaford Hits Record 29M Pounds in Food Donations as Retailer Expands Northeast Safety Net

Wed, 13 May 2026 16:34:58 GMT

As food insecurity continues to challenge families across the Northeast, Hannaford Supermarkets says it has expanded its community support systems, headlined by a record-breaking 29 million pounds of food diverted from waste to local dinner tables this past year.

The retailer’s 2025 Community Impact Report shows a shift toward deeper, more strategic regional investments, moving beyond traditional charitable giving to provide $1.3 million for child wellness and $1.5 million for local education. By leveraging a network of 450 hunger-relief organizations and 1,000 local vendors, the Scarborough-based company says it is increasingly positioning its 188 stores as essential infrastructure for regional stability in Maine, New Hampshire, Massachusetts, New York and Vermont.

The 2025 report showcases how Hannaford is moving beyond traditional retail to serve as a cornerstone of community health and sustainability.

“At Hannaford, we believe strongly in the power of doing good in the communities we serve,” says Ericka Dodge Katz, director of external communications and community impact for Hannaford Supermarkets. “This is especially felt in our approach to addressing food insecurity, which is grounded in robust local partnerships and shaped by associates who understand the needs of the communities they call home. Whether it’s supporting the work of local nonprofits or making daily donations to ensure families have access to healthy food, we’re proud to support initiatives that are making a meaningful impact every day.”

2025 Impact Highlights

Combating hunger: Through the Fresh Rescue program, Hannaford donated 29 million pounds of fresh, nutritious food — a 15% increase since 2022. This effort supported more than 450 local food pantries and hunger-relief organizations.
Direct financial investment: Hannaford provided $400,000 in direct support to regional food banks and saw the Hannaford Charitable Foundation invest $1.16 million into nine strategic organizations focusing on food access, health and education.
Empowering youth: The Eat Well, Be Well initiative contributed $1.3 million toward child health and wellness, while the Hannaford Helps Schools program donated $1.5 million to more than 1,700 schools across the Northeast.
Investing in local: Hannaford continues to champion regional economies, sourcing 8,000 store items from over 1,000 local vendors, including more than 125 local farmers.
Environmental leadership: The report reaffirms Hannaford’s status as a sustainability leader, maintaining zero food waste-to-landfill and progressing toward its goal of achieving net-zero carbon emissions by 2040.

A Culture of Care

Beyond external donations, the report underscores Hannaford’s commitment to its 28,000-plus associates. In 2025, the retailer focused on expanded development opportunities and community-centered initiatives, ensuring that the people who serve the community are equally supported.

This dedication to transparency and impact earned Hannaford the PRNews Platinum Award for CSR, ESG or DEI Report for its 2024 edition, setting a high bar for the 2025 release.

“Our approach to addressing food insecurity is grounded in robust local partnerships and shaped by associates who understand the needs of the communities they call home,” Dodge Katz says.

The $40 Taste of Home: Diaspora Demand Drives Indian Mango Surge

Tue, 12 May 2026 22:49:35 GMT

For the Indian diaspora in the U.S., a box of mangoes isn’t just a produce purchase; it’s a $40 plane ticket home. While Latin American varieties dominate the mainstream market, Kaushal Khakhar, CEO of India’s Kay Bee Exports, says the skyrocketing demand for Indian alphonso and kesar varieties proves that emotional heritage and superior flavor profiles can bypass rational pricing logic.

Earlier this month, the Wall Street Journal reported premium varieties of Indian mangoes, such as alphonso and kesar, are retailing in the U.S. for $50 to $60 per box of 10 to 12 mangoes — putting the stone fruit on a price point on par with lobster tails.

“There was a fair bit of exaggeration in those comments,” says Khakhar, who told The Packer that while the true price is closer to $40 per box of 10 to 12 mangoes, what isn’t an exaggeration is the U.S.-based Indian community’s appetite for a taste of home.

“I think the emotion of Indian consumers has been very well captured so that there is no denying the Indian diaspora feels that this is their way to connect to their homeland, and the flavor of the mango is way different and superior to other mangoes,” says Khakhar. “So, I think in that sense, there is a definite craving for Indian mangoes, and that’s why … they are happy to pay $40 a case [of 10 to 12] for the Indian mango.

“Does it mean the flavor is four times superior?” he continues. “No, so it’s not a rational purchase. It is more an emotional purchase. And the Indian diaspora is a very affluent community. They can spend more for good food. And this is one thing that they can proudly claim is their heritage.”

In India, a country that boasts over 1,000 mango varieties, the battle for the U.S. mango market has narrowed down to a tactical race between two titans: the delicate, high-demand alphonso and the sturdier, export-ready kesar, says Khakhar. What’s more, a preference for alphonso mangoes may have slowed market demand for Indian mango imports to the U.S.

“[Kesar and alphonso] are the No. 1 and No. 2 varieties in the U.S. Kesar is the most stable. The most demanded variety is alphonso, but because it is so delicate and it does not yield good commercial outcomes, kesar has overtaken alphonso,” Khakhar says.

The CEO says that inconsistent eating experience with alphonso has led to kesar’s takeover.

“People have actually graduated now to kesar because it’s a rational thing that when you buy kesar, you don’t go wrong. But with alphonso, it’s a hit and a miss in terms of internal issues,” he says. “That’s why the kesar has probably been 50% of all the varieties that India [exports]. It’s by far the most dominant variety that is coming to the U.S.”

Kay Bee Exports CEO Kaushal Khakhar sees major potential for Indian mangoes in the U.S. market.

(Photo courtesy of Kay Bee Exports)

India Dominates in Mangoes

Despite India’s status as a global powerhouse — accounting for roughly 40% to 45% of world production — the country has historically struggled to translate its massive domestic yield into export dominance, says Khakhar, who notes that this trend is shifting.

A key factor in the global mango trade is the complementary timing between regional rivals India and Pakistan. While both nations produce high-quality varieties, their harvest windows rarely overlap; the Indian season peaks in April, May and June, while Pakistani varieties typically arrive in June, July and August, says Khakhar. This sequential availability allows the Asian diaspora and broader consumer base to transition from Indian mangoes to Pakistani varieties as the summer progresses, effectively extending the window for South Asian produce in European and Western markets.

The U.S. market represents a particularly fertile ground for expansion. According to Khakhar, India currently exports approximately 4,000 tons of mangoes to the U.S. annually. Kay Bee Exports has secured a significant foothold in this specific corridor, handling between 1,000 and 1,200 tons, or roughly a quarter to a third of the total Indian market share in the U.S.

While these numbers are currently a small fraction of India’s overall production, they represent a high-growth sector that has been steadily building momentum since market access was first established in 2007.

“It took a very long time for India to really start picking up in mango export numbers,” says Khakhar. “I think the first 10 to 15 years were [defined by] complicated logistics, and people were not able to execute the delivery of good quality mangoes. I [also] think everyone was focusing on alphonso, and that was the reason why the market never really grew, because they were trying the wrong variety.”

While Kay Bee Exports has its own mango farms, to sustain its growth, the company is leveraging India’s network of millions of small-scale farmers to scale its operations to meet skyrocketing international demand.

“And now people realize that they should go slow on alphonso and focus on other things and that has really helped India as we establish consumer confidence, and hence the growth in the market,” he says. “I anticipate India will grow from 4,000 tons right now to touch 10,000 tons in the next five to seven years in the U.S. market.”

Overcoming the Irradiation Knowledge Gap

While Indian mango exporters are now backing the right horse with the switch from alphonso to kesar, the industry faces another hurdle with the U.S. irradiation requirement for all mangoes from India entering the U.S. market.

Irradiation is a necessary treatment for Indian mangoes because it is the only effective method to eliminate the mango stone weevil, says Khakhar. While hot water treatments can address fruit flies, they are ineffective against the stone weevil, a pest of significant concern for U.S. agricultural authorities. Consequently, irradiation is required by U.S. regulations to ensure that these pests are not introduced into the country, making it a critical gateway for Indian mango exports.

The CEO also emphasizes that irradiation is a superior alternative to other common treatments.

“Irradiation is a great process because it is very gentle on the fruit,” he says. “It is definitely not as toxic as methyl bromide fumigation. It is also not as intrusive on the fruit as hot water or any other treatments.”

Despite being FDA-approved and backed by global research confirming its safety, Khakhar expresses disappointment that consumer misconceptions and retailer hesitation — particularly among high-end and organic grocers — continue to hinder the market potential of irradiated fruits.

‘Manageable’ Mango Prices for Consumers

While recent headlines might suggest that Indian mango prices in the U.S. have reached epic heights, the reality on the ground is far more nuanced.

Khakhar says the actual cost increase has been roughly 10% compared to last year — a figure he describes as “manageable” and “normal food inflation.”

What’s currently driving up the cost of mango imports from India is air freight costs, which have jumped by 20% due to the conflict in the Middle East, says Khakhar, who adds the surge has been partially offset by a favorable exchange rate and the removal of import tariffs that previously plagued the trade.

Though Khakhar points out that even when tariffs were in place, they were often a minor factor in the final retail price of mangoes. Because air freight accounts for roughly 70% of a mango’s cost and is not subject to tariffs, a 10% tax only applied to the remaining 30% of the value — effectively a 3% impact.

Ultimately, the 2026 Indian mango season is defined by resilience, says Khakhar, with exporters like Kay Bee maintaining a steady supply of the in-demand fruit.

“If the Middle East conflict does normalize quickly — right now it is in a pause phase — but if everything normalizes and then takes a couple of weeks for air freight prices to come down, we may go even below last year’s prices,” says Khakhar. “But right now, we are higher than that with the current way things stand.

“But the market size is very large, and our aspiration is to take the flavor of Indian mangoes to a wider community,” he says.

The 2026 Salad Curiosity Census: Mapping the Next Wave of Produce Retail

Tue, 12 May 2026 18:36:41 GMT

Editor’s Note: This story is part of an ongoing column , The 30 Different Plants Per Week Challenge, Retail Edition.

As consumers increasingly view the salad bowl as a vehicle for functional nutrition and culinary exploration, the retail landscape is shifting to meet them.

New research from Taylor Farms provides a roadmap for this advancement. A 2026 Salad Curiosity Census used search data analysis to quantify consumer appetite for emerging trends across U.S. By mapping state-by-state interest in five distinct flavor and functional profiles, the study offers a granular look at how regional preferences are dictating the next generation of salad kits and produce merchandising.

The census identified Hawaii as the most adventurous state in the nation, with a curiosity score of 27.48, well ahead of Washington (22.54) and Oregon (21.91), which round out the top three.

Understanding the Study: Search as a Proxy for Demand

By analyzing thousands of monthly searches for viral ingredients and specific dietary archetypes, Taylor Farms identified a national Curiosity Score.

The data reveals a country moving decisively away from the basic iceberg-and-vinaigrette model. Instead, the Curiosity Census identified five key profiles reshaping the bowl:

Powerhouse protein — Bowls anchored around hard-boiled eggs, grilled steak, quinoa, lentils and other high-protein ingredients designed to hit a 20-gram-per-meal target. Virginia, Illinois and Hawaii show the strongest curiosity.
Swicy and swangy — A bolder evolution of the swicy (sweet and spicy) movement, layering in tangy notes from hot honey, lime, sriracha-miso and chili. Hawaii leads with more than 6,000 monthly searches, followed by Oregon and Washington.
Crunch core — A texture-first trend that elevates toasted nuts, seeds, crispy shallots, jicama and snap peas over the traditional crouton. Oregon takes the top spot with nearly 5,500 monthly searches, with Washington and Hawaii close behind.
Gut glory — Functional eating focused on probiotic and high-fiber additions like kimchi, sauerkraut, chickpeas and kefir-based dressings. East Coast states dominate this category, with Maryland and New Jersey flanking Nevada in the top three.
Newstalgia — Modernized versions of childhood classics, such as the Waldorf or wedge, paired with clean-label dressings and premium ingredients like artisanal blue cheese or heirloom tomatoes. Hawaii, Washington and Oregon again lead the search.

This image shows the top salad flavor in each state, according to Taylor Farms’ 2026 Salad Curiosity Census.

(Image courtesy of Taylor Farms)

Retail Implications: A Regional Approach to the Perimeter

For retailers, the key takeaway from the 2026 data is that one-size-fits-all assortment is becoming a liability. As consumers strive for 30 unique plants a week, they are looking for specific, culturally relevant variety that differs by geography:

1. Localization of the salad wall — The Pacific region, specifically Hawaii, Washington and Oregon, is the nation’s innovation engine. Hawaii’s top ranking (Curiosity Score: 27.48) is driven by an appetite for experimentation. For retailers in these zones, the “30 plants” goal is best served by stocking swangy kits and bold, globally inspired textures.
2. The functional East Coast — In states like Maryland and New Jersey, the “gut glory” trend suggests that the produce aisle should be cross-merchandised with the functional beverage and fermented food categories. Shoppers here aren’t just buying greens; they are buying microbiome support. Retailers can win by positioning high-fiber legumes and probiotic dressings adjacent to their core salad offerings.
3. Texture as a value add — Across the board, the rise of “crunch core” signals a shift in what defines premium. Consumers are trading traditional wheat-based toppings for nutrient-dense, plant-based alternatives. From a retail perspective, this offers an opportunity for higher-margin topper add-ons like toasted seeds, freeze-dried vegetables and spicy legumes.

Moving Beyond the Bowl

The Taylor Farms data underscores a broader market shift: The packaged salad market is projected to reach over $15 billion in 2026; this growth is fueled by consumers who no longer treat salads as a side dish but rather as a constructed meal that hits specific macro- and micro-nutrient targets.

By aligning inventory with these regional search trends, retailers can help their shoppers hit that “30 plant” weekly milestone while driving deeper loyalty in the most profitable area of the store: the fresh perimeter.

Your Next Read:

Sometimes, Inspiration for Produce Ad Merchandising Just Needs a Little Push

Mon, 11 May 2026 12:37:23 GMT

I walked around a store as a specialist early one morning, going through the open back dock doors. It was a couple of hours before the store opened.

This wasn’t uncommon. As I visited store locations as a specialist, I had to get an early start, hit as many stores as I could, checking in with produce managers along the way. My job was multifaceted, sometimes hard to explain.

However, mine was indeed a support role: help the produce managers be successful, be it with merchandising, inventory control, managing their crews, training and more.

I walked through the back room; the load was still there from the overnight delivery. A familiar produce veteran was busy pulling pallets into the cooler, rotating and putting the load away. All well here, I thought.

Then I ran into an odd sight.

I found Milt, the produce manage out on the dimly lit sales floor. While the rack setup man was making good progress for store opening, Milt was sitting on a half-pallet of mixed apple varieties, staring at the empty, freshly matted display table in front of him.

Milt hadn’t noticed me when I interrupted his train of thought. “Good morning,” I said. “What’s the matter?”

“Oh, hey, Armand,” Milt replied, smiling behind his thick eyeglasses. “I was, um, just uh — you know, waiting. Waiting for inspiration.”

I patted him on the shoulder. “Be right back,” I said.

In many cases when a store was discovered “on fire” — or in terrible stock condition — specialists such as myself weren’t above shedding the sport coat for an apron, rolling up our sleeves to help a crew catch up. In this case, the produce department was in good shape; Milt was just faced with building his lead ad display for the week. He was stuck for ideas, which typically come from experience or from seeing other displays. After a quick detour to the deli, I bought some coffee for the crew.

“Here’s a cup of inspiration for you,” I said. I leaned up against the pallet with Milt as he continued to ponder his course of action. I could relate. I’d been there once or a thousand times myself over the years. After a few sips, I broke the silence. “Tell me what you’ve got so far.”

Milt stroked his chin thoughtfully. “I want a fall look. I have these nice bushel baskets for props. I’m thinking something simple. I’ll line up the shipper cartons to build a spillover in front of the display, then line the bushel baskets on the top layer, dummy those up to limit the amount of product. The two baskets on either side will be bulk red delicious, with the center basket being golds. That’s what I’ve got so far.”

“I like it,” I said. “Basic. Bushels always a nice farm touch. How about the back of the display? Got anything there to add some height to draw the eyes up there?”

“Huh? Oh yeah. The half-bushel stack is right there,” Milt said, pointing to the side of the table. “I can place those behind the table so it looks like the apples are pouring out. Maybe use this checkerboard tablecloth beneath to line the box tops, maybe some totes in front.”

“Nice touches,” I said. A good display draws upon the senses. Height, depth, color, color breaks, freshness, abundance — or at least the illusion of abundance. “Is that it?”

“Getting all the signing wrapped up, and just getting it all done,” Milt said.

I peeled off my sport coat. “I have a little time. Let’s do it.” In about 30 minutes, the display came together as we chatted about the latest company happenings, about what was coming up, about our families, our favorite sports teams.

Sometimes, inspiration just needs a nudge — and some coffee.

Armand Lobato’s more than 50 years of experience in the produce business span a range of foodservice and retail positions. He has written a weekly retail column for two decades.

New Jersey Voters Signal Strong Support for Ban on Surveillance Pricing, Digital Tags

Fri, 08 May 2026 15:44:02 GMT

New Jersey is becoming the latest battleground in the national debate over digital pricing in grocery stores. A new poll released by a coalition of labor unions, including the United Food and Commercial Workers Locals and the Retail, Wholesale and Department Store Union, reveals that a bipartisan majority of Garden State voters favor a ban on electronic shelf labels and so-called surveillance pricing.

“This predatory technology breaches personal privacy, drives up prices for families and threatens good union jobs,” says UFCW International Vice President Ademola Oyefeso. “As large corporations, such as Walmart, rush to roll out ESLs across their stores, New Jersey lawmakers have the opportunity to ban this technology before it’s too late. This poll proves that New Jerseyans understand the dangers of surveillance pricing and expect their lawmakers to act.”

The survey, conducted by GBAO Strategies, indicates that 65% of New Jerseyans support proposed legislation to prohibit the technology. The data suggests deep-seated consumer anxiety regarding corporate transparency, as 67% of respondents stated they do not trust grocery stores to use ESL technology responsibly, while 61% think the transition to digital tags will lead to higher grocery prices.

A Growing Legislative Movement

The push for a ban is gaining momentum in the New Jersey State House, led by Sen. Joseph Cryan and Assemblyman Chigozie Onyema. Supporters of the legislation argue that ESLs enable surveillance pricing — a practice where retailers use shoppers’ personal data to set individualized prices that can fluctuate instantaneously.

“Electronic shelf labels enable large corporations to use shoppers’ personal data to squeeze them for every last dollar,” Oyefeso says. “Amid persistent high inflation, the last thing families need is for grocery prices to rise even higher.

“New Jersey has a chance to get ahead of this predatory practice before it becomes common practice,” he adds. “UFCW applauds the lawmakers who are standing up for consumers and workers against this corporate exploitation and urges them to pass this legislation before the session’s end.”

The labor coalition also highlights the impact on the workforce, noting that these systems threaten to replace the roles of grocery clerks and force front-line workers to manage consumer frustration over volatile pricing.

Additional findings from the poll show:

61% of New Jersey voters think ESLs, and 67% think surveillance pricing, will cause grocery prices to increase.
Support for proposed legislation in the state cuts across party lines, with 65% in favor of banning this technology in grocery stores.
Retailers cannot be trusted to do the right thing, with 67% of respondents saying they don’t trust grocery stores to use the technology responsibly.
More than 75% of New Jerseyans have a negative view of U.S. economy, with 73% worried about the cost of groceries for their household and 70% expecting the amount they spend on groceries to increase in the next year.
ESLs enable retailers to change prices instantaneously, and corporations are racing to deploy them. Walmart, for example, plans to replace traditional paper price tags with digital ones across all of its stores by the end of 2026. The corporation also recently secured patents to use shoppers’ personal data to update prices at scale.
ESLs also threaten the livelihoods of grocery workers. These systems could replace the skilled work of grocery clerks or, at the very least, leave them to explain a company’s actions to rightfully angry shoppers. UFCW represents more than 800,000 grocery workers across North America.

National Context

New Jersey’s legislative push is part of UFCW’s broader “Affordable Groceries and Good Jobs Campaign,” which has seen 12 states take aim at artificial intelligence-driven technology in the retail sector. The movement comes as major retailers accelerate their digital transitions; notably, Walmart recently announced plans to replace paper tags with digital versions across all locations by 2026.

With 70% of New Jerseyans expecting their grocery bills to increase over the next year, the debate over who controls the price on the shelf — and how often it can change — is set to remain a focal point for lawmakers through the end of the session.

This latest update follows previous coverage of the escalating tension between retail modernization and consumer protection:

Walmart and Unions Clash Over Future Digital Price Tags — A look at the labor concerns and corporate motivations behind the nationwide rollout of ESLs.
Poll: New Yorkers Want Full Ban on Digital Tags; Maryland Passes Landmark Privacy Law — An exploration of similar consumer sentiment in New York and the first successful legislative restrictions in Maryland.
Maryland Says No to Surveillance Pricing — Deep dive into the poll results that fueled Maryland’s landmark stance against data-driven grocery pricing.

How Potatoes Can Benefit From Air Fryer Popularity

Fri, 08 May 2026 15:09:16 GMT

Air fryer adoption is creating new momentum for fresh potatoes, says Fresh Solutions Network. The Newport Beach, Calif.-based company adds that its Side Delights portfolio offers retailers a path to take advantage of the trend.

“Air fryers are changing how consumers cook, and Side Delights potatoes deliver exactly what shoppers want — speed, flavor and versatility,” says Kathleen Triou, president and CEO of Fresh Solutions Network. “Retailers can drive incremental sales by positioning Side Delights as the go-to air fryer solution.”

As shoppers seek fast, crispy, restaurant-quality results at home, potatoes are emerging as a top-performing air fryer staple, says Triou.

“Air fryers are elevating everyday potato usage — from baked russets to crispy fries,” she says. “By merchandising Side Delights across formats, retailers can turn that demand into larger baskets and repeat purchases.”

Triou says Side Delights makes it easy to merchandise a complete set built for today’s cooking habits:

Flavorables with Spiceology seasonings offer bold, on-trend flavor options.
Side DelightsPetites offer quick, even crisping.
Steamables offer triple-washed, ready-to-cook air fryer convenience.

From weeknight meals to entertaining, air fryers are expanding the range of potato occasions, says Fresh Solutions Network . Retailers can win with secondary displays, cross-merchandising and bundled sets that emphasize the speed and crisp texture made possible with air fryers.

The Produce Branding Revolution is Real: Witness CPMA 2026

Thu, 07 May 2026 21:53:04 GMT

TORONTO — At this year’s Canadian Produce Marketing Association Convention and Trade Show, April 28-30, exhibitors proved that fruits and vegetables are no longer just commodities — they’re stories worth telling.

From Equifruit’s “Banana Badasses” of fair-trade capturing attention with P.O.S.-emblazoned boxes to Del Fresco Pure leaning into “Nonna’s house” nostalgia for its 70th anniversary to Red Sun Farms relaunching its Chef’s Collection tomatoes, where every variety has its own character, the booths across the show floor were alive with brands fighting for more than just shelf space; they’re fighting for and winning a place in the shopper’s lifestyle.

From left, Equifruit’s Kim Chackal, Marianne Stamatelos, Madison Hopper, Owain Hoefle and Carolina Arizabaleta strike “farmers gotta get paid” power poses at CPMA 2026.

(Photo: Jennifer Strailey)

Equifruit, the Montreal-based Fairtrade International-certified banana company, debuted new shipping boxes that feature colorful and compelling P.O.S. that take the heavy lift of merchandising off the retailer’s to-do list.

“We put the P.O.S. right on the boxes so retailers can merchandise our bananas and tell the fair trade story in a succinct way,” says Madison Hopper.

Equifruit has also added “Women-Owned Company” to the front side of its boxes, while staying true to its easy-to-digest fair trade messaging. The boxes say, “Why Fairtrade? Farmers gotta get paid.”

“You only have two seconds for the customer to understand they need to pay a little more to support farmers,” says Kim Chackal, of the branding it has launched in a trial at Sprouts in the mid-Atlantic. It plans to transition all packaging in Canada to the new format in the next three months.

Equifruit’s dynamic booth, featuring a fun and interactive merchandising fair trade bananas video game, won the People’s Choice Award at CPMA.

From left, Del Fresco Pure Produce’s Amanada Sharman, Jim Papaefthimiou, Sonia Klinger and Jaime Ofner talked greenhouse-grown cukes and tomatoes from their booth, which won the CPMA award for Best Island Booth at the 2026 CPMA show.

(Photo: Jennifer Strailey)

It’s official, says Del Fresco Pure: National Cucumber Salad Day will be July 8, the day Logan Moffitt, aka the “Cucumber Guy,” first posted his shaken cucumber salad that went viral.

Moffitt made one of his signature cucumber salads at the Del Fresco Pure booth during CPMA. Marketing Manager Sonia Klinger says the greenhouse grower is planning content around the new holiday and “hopefully retailers will jump on board.”

Del Fresco Pure also featured its newly launched organic three-pack of cucumbers, called the King Pack, as well as cherry tomatoes in a top-seal pack.

All of the action took place in Del Fresco’s “Welcome to Nonna’s House”-themed booth. Designed to mark its 70^th year of growing, the retro design won the CPMA award for Best Island Booth.

“It’s a nod to our roots,” says Klinger.

Highline Mushrooms’ Frank Wright and Amanda Sebele sampled savory cream of mushroom soup at the 2026 CPMA show.

(Photo: Jennifer Strailey)

Highline Mushrooms featured its new Cream of Mushroom Soup Kit. Part of its Fresh Gourmet Series, the kits blend sliced mini bella mushrooms with a seasoning packet. To make a creamy and flavorful mushroom soup, consumers simply rinse and sauté the mushrooms, add the seasoning packet and milk, heat and serve.

The team at Red Sun Farms talked Chef’s Collection relaunch at the 2026 CPMA show.

(Photo: Jennifer Strailey)

Red Sun Farms showcased the relaunch of its Chef’s Collection, an intentionally curated mix of new tomato varieties that balance intense sweetness with a signature crunch. While most of these varieties originate from the same seed family, each was selected for its unique personality and distinct flavor profile to create a more personal consumer experience, says Red Sun’s Leona Neill.

The brand also debuted innovative packaging developed with a new supplier that highlights each specific flavor personality within the mix.

The relaunch reflects Red Sun’s “strategic innovation” over “commodity” approach, says Neill.

The process from seed to market aligns seed breeders, growers and retailers at the earliest stages of development to deliver a premium, intentional product to the market, she says.

From left, GreenFruit Avocados’ Scott Bauwens, Brian Gomez and Kraig Loomis discussed the recent acquisition and the company’s aggressive five-year growth strategy at the CPMA show.

(Photo: Jennifer Strailey)

Fresh from a recent strategic acquisition, GreenFruit Avocados came to CPMA to share its vision for the future.

Industry veterans Scott Bauwens, Jamie Johnson and Jim Donovan, in partnership with Spanish investment firm Tahuaycani, recently announced they have acquired 100% of GreenFruit Avocados. Under new ownership, GreenFruit will operate as a grower-packer-shipper and ripener across North and South America. The veterans say the move aims to create a vertically integrated avocado company by leveraging the group’s existing ties to global sourcing and large-scale production in California and Peru.

“Between Jim, Jamie and me, we bring decades of experience on the distribution, retail and foodservice sides of the business,” says newly named GreenFruit CEO Bauwens, adding that Brian Gomez, president of sales and marketing, “brings the firepower the brand has always needed.”

Bauwens says GreenFruit is eyeing “aggressive growth in the next five years.”

At the Mucci Farms booth, Emily Murracas of Mucci Farms and Cole Mucci of KingsOne Farms highlighted new greenhouse-grown romaine lettuce from KingsOne Farms.

(Photo: Jennifer Strailey)

KingsOne Farms, a grower for Mucci Farms, offers three-packs of greenhouse-grown romaine under the Naked Leaf brand.

“There’s a lot of issues in field-grown romaine,” says Cole Mucci, which is what makes the greenhouse-grown alternative compelling. “No one has done whole head romaine in CEA [controlled environment agriculture] before.”

“Seed breeders have worked hard to imitate field-grown romaine in a greenhouse product, and I think they’ve done that here,” says Emily Murracas. “I think it will be a game changer — the closest to field-grown.”

Murracas says the Naked Leaf romaine is ideal for a variety of eating occasions, from salads to lettuce cups for appetizers and more.

Also on display were the brand’s CuteCumber Poppers in a bowl with dip. The bowls feature bite-size cucumbers with two packs of dip.

A convenient one-bite snack that is crunchy and refreshing, these “mini” cocktail cucumbers are great for dipping and snacking at parties, says Murracas.

KingsOne also grows Boston lettuce (also known as green butter), green leaf, romaine and red butter lettuce.

Volm’s Wayne DeCou discussed the power of artificial intelligence and automation at CPMA.

(Photo: Jennifer Strailey)

At the Volm Cos. booth, Equipment Director Wayne DeCou touted top trends in produce equipment automation. He sees a significant rise in case packing as retailers shift toward rigid formats like trays and RPCs for better warehouse uniformity. Additionally, bag-to-bin solutions are growing in popularity, prompting equipment vendors to invest in more versatile conventional and robotic palletizing options. The industry is also embracing artificial intelligence, he says, exemplified by partnerships that integrate AI with advanced camera technology for more precise optical grading and sorting.

DeCou also took The Packer through the latest in grading technology, which improves quality and increases labor productivity through AI-driven software and camera recognition, he says. The machine can be trained to do its job more consistently.

“The challenge that packers have is that quality control slows the whole line down,” says DeCou. With automation, specs can be set per customer, time of year, SKU, customer demand, etc., all while eliminating the need to train people to do the job.

“It’s not about replacing people but rather about repurposing them to other necessary roles,” he says.

DeCou says that in the U.S., the largest retailers are automating their distribution centers. Packing and palletized loads are moving to automation and, as a result, everything must meet precise specs.

“The ease of packing and palletizing are huge drivers for us,” says DeCou, who adds that Volm offers a portfolio of case-packing machines for everything from potatoes to apples to onions and more.

From left, Pure Flavor’s Tiffany Sabelli, Julia Weber, Cortney Walker and Carolyn Bristowe showed off a bevy of vibrantly colored greenhouse-grown tomatoes.

(Photo: Jennifer Strailey)

The team at Pure Flavor showed off its flavorful, greenhouse-grown tomatoes in a host of vibrant colors.

“Rocco Reds are continuing to do well at retail,” says Julia Weber. “We see strong results. It’s everyone’s favorite tomato. If I had to pick one tomato to bring home, it’s this one.”

Pure Flavor also spotlighted its Cherry Picked Medley, “featuring three of our very best cherry tomatoes,” says Weber. The medley includes Azuca sweet red cherry, Tiki tomatoes with tropical sweetness, and OMG tomatoes.

“It’s always the same three tomatoes,” says Weber. She says that means “great-tasting tomatoes and consistency” every time.

“The medley category has grown, and so has consumer expectation from each tomato,” she says.

The Pure Flavor booth also showcased its new, simplified branding.

“Simple is good,” says Weber. “Consumers are time-pressed. They want to pick healthy foods, but for a number of reasons, haven’t always been able to.”

She says some produce branding and packaging can be so colorful that it ultimately overshadows the product itself.

“What gets lost is the product,” she says. “Our new branding ensures the product displays beautifully in the package. The produce is the star.”

Great Lakes Greenhouses’ Jeff Richardson highlighted the success of organic offerings.

(Photo: Jennifer Strailey)

Jeff Richardson of Great Lakes Greenhouses highlighted a successful but demanding season, noting the greenhouse grower’s organic bell pepper harvest is set to begin just as environmental issues shorten Mexico’s season.

Despite a challenging spring marked by frost advisories and low temperatures, the greenhouse uses LED lighting to ensure slow, high-quality ripening in Great Lakes’ 28 acres of organic and 90 acres of conventional crops.

Richardson also emphasized Great Lakes’ intensive in-house beneficial insect program, which uses dedicated spotters to manage aphids without sprays.

“Bell peppers are a tough crop, and you can lose it quickly,” says Richardson. “Through our in-house, beneficial insect program, we breed our own insects because you can’t spray with organic. It’s laborious, but when you do get it right; it’s wonderful. The last two years have been phenomenal.”

Amanda Orr of Mastronardi/Sunset celebrated the greenhouse grower’s back-to-back wins of the Packaging Innovation Award at the 2026 CPMA show.

(Photo: Jennifer Strailey)

Mastronardi Produce took home the CPMA Packaging Innovation Award for its Sunset Tomato Branch. Mastronardi’s Amanda Orr says the triangular package is designed to mimic the natural branching structure of vine tomatoes and is fully recyclable.

“The Tomato Branch packaging really elevates the produce and makes it a showpiece,” says Orr, who notes the highly flavorful tomatoes on the vine work for everything from snacking to salads to charcuterie boards and more.

The company also featured its Pop Its cucumber bites, which launched at retail this winter and “are still generating a lot of buzz,” she says.

From left, Stewart Lapage, Steve Young, Greg Asta, Kelsey Van Lissum and Sandra Ulewicz share Sumo Citrus excitement at the Oppy booth.

(Photo: Jennifer Strailey)

At the Oppy booth, the team highlighted its exciting new partnership with Sumo Citrus, a brand that has seen explosive growth thanks to its instant appeal and viral presence on TikTok and the “Today” show.

To ensure consistent quality during the long transit from the Sumo Citrus Australian farm — located three hours from Melbourne — Oppy leverages its robust fresh produce supply chain infrastructure to get the product to shelves efficiently, fresh and flavorful, says Greg Asta, representing Sumo Citrus in Australia.

“No other citrus product can command the retail space of Sumo Citrus,” says Asta.

Partnering with in-demand produce brands on a global scale is not new for Oppy, which has established expertise with brands like Zespri and Dole, says Oppy’s Steve Young.

“And we know citrus well,” says Young. “This is not something new for us. We understand where the fruit comes from.”

Young says it makes Oppy the ideal partner to manage the complex logistics of this high-demand fruit.

The program focuses on meeting exacting specifications and using Brix testing to guarantee the signature sweetness and flavor that is currently redefining the citrus category.

Oppy’s Sumo Citrus program will launch in Canada and has legs even as the summer produce is still on shelves in North American produce aisles, says Young.

“It’s changing the citrus category,” says Young. “In the U.S. in the summer, citrus doesn’t automatically come to mind, but consumers are still really excited for Sumo Citrus.”

Topline Farms’ Dino DiLaudo says tomato prices “are leveling off and calming down” from highs last month.

(Photo: Jennifer Strailey)

At the recent Viva Fresh Expo in San Antonio, Topline Farms’ Dino DiLaudo described the “perfect storm” that led to a surge in tomato prices . At last week’s CPMA show, DiLaudo said that while “tomato prices are leveling off and calming down,” they’re “still higher than historical levels.”

What’s helped is retailers pulling back on tomato promotions and Florida and other Southern states heading into tomato season.

“Retailers started to slow down with suppliers telling them not to go on promotion. You don’t want to drive demand with limited availability,” DiLaudo told The Packer at CPMA. “Everyone took their foot off the gas.

“And now Florida is coming back into production, and the local season from Georgia to Arkansas to the Carolinas and on up to [New] Jersey — which has a strong local presence — has taken pressure off. Hopefully, we get back to normal tomato pricing soon,” he adds.

Ben Lay and Brad Siebert of New Zealand Avocado were first time exhibitors at the 2026 CPMA show.

(Photo: Jennifer Strailey)

New Zealand Avocado has been a grower of avocados in New Zealand for a long time, says Brad Siebert. It’s also been active in Canada for the last few years but sells a lot of fruit to Asia.

The first-time exhibitor at the CPMA show aimed to “use [the event] as a platform to get word out that New Zealand Avocado has avocados to export to Canada,” says Siebert.

The team at New Zealand Avocado said it takes three weeks to ship from New Zealand to British Columbia. New Zealand Avocado is also exploring entering via Philadelphia and then hitting the road to get its avocados to markets in Toronto and Montreal.

How Digital Tools and Authentic Stories Drive Spring Marketing Efforts

Wed, 06 May 2026 15:44:00 GMT

Spring marketing for K-VA-T and Food City stores revolves around the introduction of local produce and focusing on what’s soon to arrive, says Joe Greene, vice president of produce and floral operations.

This year the stores are focusing on a Farm to Food City theme that’s proved successful in previous years. Favorite produce items for the spring are strawberries and local Grainger County, Tenn., tomatoes.

“Spring is a great time to market produce because of all the wonderful fresh fruits and vegetables that are coming into season,” says Chris Harris, category director of produce and floral for New Seasons Market, which has 22 stores in and around Portland, Ore. “We do a big push on asparagus since it is so fresh and high quality and combines with items like lemons and garlic to make impressive displays. Strawberries are another big push item as they are especially sweet and delicious in the spring.”

It’s also a good time, says Matt Hiltner, marketing manager for Babé Farms in Santa Maria, Calif., because in many places the local growers don’t yet have any produce and the company sends its fruits and vegetables across North America.

Babé Farms focuses on specialty produce, which is often colorful and resonates well at this time of year, he says. The company primarily sells to distributors and a few select retailers.

Spring is a critical time for Crystal Valley Foods in Miami, “as it historically aligns with peak availability and strong quality across many of our core items,” says Katiana Valdes, marketing director. “It’s a natural moment to re-engage with both retailers and consumers as demand shifts toward fresh, lighter and more seasonal eating. Spring also sets the tone for the rest of the year, making it an important window to highlight our programs and reinforce consistency and supply.”

“We do a big push on asparagus since it is so fresh and high quality and combines with items like lemons and garlic to make impressive displays,” says Chris Harris, category director of produce and floral for New Seasons Market.

(Photo courtesy of New Seasons Market)

The company likes to center its messaging around freshness, versatility and premium quality across key items and to emphasize how its products fit seamlessly into everyday meals.

Brighter Bites is a nonprofit in Houston that provides produce to families in under-resourced areas. It has 16 weeks of programming (deliveries and education) — eight in the fall and eight in the spring.

This season is the perfect time to market fresh fruit and vegetables because they’re easier to prepare and more exciting than fall and winter produce, says Christina Maynor, senior manager of branding and program support.

“There’s an ease to chopping up something fresh and just biting into it, which you don’t get with fall and winter produce,” she says. The food’s more exciting for kids, too, with berries, cherry tomatoes and baby carrots.

Spring is a key moment for Fresh Innovations/Yo Quiero Brands, a Rhome, Texas-based company whose dips are merchandised in the produce aisle.

“It sets the tone for the entire year,” says Tara Murray, vice president of marketing. “It’s when consumers shift into more social occasions … and the start of outdoor entertaining. Dips naturally play a role in all of those moments.”

The season “is an opportunity to re-engage shoppers with fresh, vibrant flavors and remind them that dips aren’t just for one occasion — they’re part of everyday meals, snacks and gatherings,” she adds.

Yo Quiero has changed its marketing this year. In previous years it focused on specific events like Cinco de Mayo, but this year it’s taking a full-season approach.

“It’s less about one holiday and more about owning the entire spring entertaining and snacking season,” Murray explains. The messaging is centered around fresh flavor, effortless entertaining and versatility.

The California Avocado Commission, Irvine, Calif., focuses its marketing on when product is available, which historically aligns with the spring. It runs a season-long spring and summer campaign “to maintain consistent consumer engagement and retail support,” says Ken Melban, president.

Spring “is a powerhouse,” says Taylor Meadows, marketing manager of Happy Dirt, an organic produce wholesale distributor in Durham, N.C. Strawberries, broccoli and lettuce are a few of the organic items the company gets excited about, and 37% of the company’s produce volume is grown in this season.

Social Media Focus

Food City stores like to use social media as a spring marketing method and this year are working with a local farm, Mann Farm, which is creating social media videos. An employee from the farm has been creating weekly social media updates about how the crops are coming along to create additional excitement before they’re delivered to the stores, says Greene.

Food City stores like to use social media as a spring marketing method, and this year are working with a local farm that is creating social media video updates on crops shortly before they’re delivered to the stores.

Babé Farms has been leaning into social media this spring. To ensure posts are professional, the company has invested in camera quality and is ramping up its Instagram Reels, offering content such as a demo of a spring crudité plate with beet hummus. Ideally the videos are less than a minute.

“Attention spans are shorter than ever, so it’s important to capture viewers’ attention early,” Hiltner explains.

Videos are the company’s focus going forward, he says, because Instagram prioritizes them and they tend to be viewed more by nonfollowers than photos. He posts one to three times a week but says the challenge is most of the posts can’t be scheduled because he likes to show which produce is available that week. The videos featuring recipes and anything with people in it, like an employee spotlight or a behind-the-scenes harvesting video, are the most popular.

Crystal Valley Foods likes to use in-store signage, demos and packaging to reach consumers at the point of purchase, “especially for driving impulse and trial,” says Valdes. It also uses social media to extend the message, but it’s important to create a consistent story across all touchpoints, she emphasizes.

The 2026 California Avocado Commission marketing campaign, “The Voice of the Grower,” builds on last year’s campaign, which aimed to communicate key differentiators — locally grown, sustainably farmed — through a blend of grove imagery and lifestyle moments with families enjoying California avocados.

“This year, we’ve taken that storytelling a step further by putting our growers front and center,” Melban says.

“Consumers are hearing directly from the people behind the product — multigenerational farming families who bring care, pride and sustainable practices to their crops,” he adds. “Every grower featured in this year’s campaign helped craft the messaging that went into the advertisement. That authenticity is incredibly important to today’s shoppers and reinforces the premium positioning of California avocados.”

The commission doesn’t try to reach everyone but instead tries to resonate with its target customer.

“The most effective content is authentic, relevant and aligned with our brand messaging,” Melban says. This ranges from recipe inspiration to in-grove storytelling with growers to timely, seasonal content.

“What matters most is that the influencer’s voice feels genuine and that their audience trusts their recommendations,” he explains. “We’re also using social media to help guide consumers directly to retailers carrying California avocados by partnering with those retailers and bringing influencers in-store to capture ‘shop with me’ content.”

Videos are still king on social media, says Happy Dirt’s Meadows, and they need to be short — ideally 20 seconds or less.

“You have to hook people in the first three seconds,” she says.

Happy Dirt’s social media posts aim to be educational and those featuring farmers get the most engagement, she says. Other videos show recipe demos or talk about the nutrition of the produce.

Social media is key for inspiration and discovery, says Murray. And Yo Quiero likes to work with influencers, “to tell a more credible, third-party story that builds trust and introduces our products in a real-life context,” she explains. “Whether it’s a recipe feature, seasonal roundup or influencer-created content, it helps bring our brand to life in an authentic way.”

Vital Education

In stores, New Seasons likes to tell the story of the arrival of spring produce through merchandising.

“Fresh spring products move to the front of our produce departments and into promotional displays in our stores,” Harris says. Plus, he adds, many producers are able to provide bins and shippers to help make displays pop.

New Seasons’ customers want to know where their food comes from and about local farmers.

“Recipes are a great way to engage with customers and provide them with inspiration for how to bring spring produce into their homes,” Harris says.

Berry deals are a big deal in the spring for New Seasons Market shoppers.

(Photo courtesy of New Seasons Market)

The education and informational side of marketing is really important, says Maynor, and Brighter Bites focuses on two categories: “Eat in Season” and “Healthy on a Budget.”

“Providing produce is not enough to help get it on the table, so we provide the education around why it’s healthy and why it’s good to cook,” she says.

The organization provides recipes, tip sheets and a healthy newsletter through texts, emails, printed pages and signage. Brighter Bites also posts cooking demos on its website.

The most valuable information is the nutrition education piece, says Maynor.

“We want to demystify produce. So, when families pick it up, the coordinators talk about these items; these are in-season, these are items that will be cheaper at the grocery store,” she says. “We find human interaction is helpful in creating that change and where a lot of families resonate.”

The second most popular information is the recipes, she says, adding that “everyone is always looking for new ideas and inspiration.”

In stores, Happy Dirt uses shelf-talkers with QR codes and aims to work more closely with retailers to build eye-catching displays of many-colored fruits and vegetables. This year the company plans to do a bigger push to get its recipe cards into stores, which really helps encourage sales, says Meadows.

“Consumers want to know what to do with produce,” she says.

Yo Quiero’s Murray says retailers appreciate education through insights, such as how to merchandise dips more effectively, where to place them for incremental sales and how to connect them to seasonal occasions.

Reaching Families

Spring also provides an opportunity to focus on getting families, especially children, to eat more produce.

It’s “a great time to target items that are easy to put in lunch boxes, like grapes and berries,” says New Season’s Harris. “We also feature our pre-cut fruit options which are ready to eat, include pineapple, melons and fruit salad.”

For families, “the focus is on convenience, nutrition and versatility,” says Crystal Valley Foods’ Valdes. “Items like blueberries, blackberries, sugar snap peas and baby carrots are naturally appealing as healthy, ready-to-eat snacks.”

But on top of that, she says, “it’s important to emphasize simple meal solutions and easy ways to incorporate fresh produce into everyday routine. Spring is also a time when families are looking for lighter, fresher options, so we position our products as both nutritious and easy to prepare.”

Consumers, she says, respond well to simple recipe ideas, usage inspiration and nutritional benefits. They want quick, approachable ways to serve fresh produce.

Babé Farms doesn’t market specifically to families, but its sales department is part of school programs. The company works with them directly or through distributors to encourage them to serve specialty produce in their schools and put them on menus.

“It gives kids something fun to encourage them to eat healthier and eat their vegetables,” Hiltner says. “We have so many unique vegetables that kids are interested in just because of how they look.”

Programs like these mean the kids then educate their parents about the produce, he adds.

“It’s not directly marketing, but that’s how we’re getting the specialty vegetables to kids and instilling at a young age that produce can be fun and not boring,” Hiltner says.

Families are an important part of the California Avocado Commission’s target audience. This year’s campaign features multigenerational California avocado grower families, as well as family-focused lifestyle content that shows how California avocados fit into everyday meals.

“By pairing those scenes with real grower stories, we’re connecting the family at the table with the family in the grove in a way that feels genuine and relatable,” says Melban.

Happy Dirt provides activity books for retailers to hand out in produce departments, and these are popular with children, says Meadows.

However, the company reaches children even more so through its career fairs, which it holds every fall and spring in elementary and middle schools.

“We take our fun, bright merchandise, which kids love, then they take it home and their parents look at it,” Meadows says. “It makes organic produce, and produce in general, fun.” After a recent fair, one kid even called the company to learn about how to grow tomatoes at home.

Happy Dirt provides activity books for retailers to hand out in produce departments, and these are popular with children, says Taylor Meadows.

(Photo courtesy of Happy Dirt)

“It’s really cool to educate kids that you can have a career in produce and you can be a farmer, and here’s how you can prepare and eat produce,” Meadows points out. “It’s sweet to see these kids get so excited about it.”

Happy Dirt also works with a local high school’s creative marketing design program every spring. Students can create advertisements, general marketing collateral or redesign packaging based on what appeals to them.

“Through these small ways we can market to families,” says Meadows.

Yo Quiero’s messaging on convenience and versatility and the ability of its dips to work for multiple dayparts and occasions plays into busy families, says Murray.

“We also emphasize products that are easy to serve and share, like our Grab & Go sizes and family-friendly flavors, making it simple for parents to have something on hand that everyone will enjoy,” she says.

Parents also appreciate that Yo Quiero’s products are made with fresh, recognizable ingredients, and they appreciate quick recipe ideas, Murray adds.

“They also value versatility — knowing one product can be used in multiple ways,” she says.

The company supports that with recipes, digital content and influencer partnerships that highlight easy, nutritious meal ideas, “something that resonates strongly with busy households,” she adds.

At the end of the day, education through marketing can boost sales of spring produce and make it more appealing.

“A lot of our success is just demystifying produce and taking away the intimidating factors,” says Maynor. “A cauliflower shouldn’t be scary.”

Hy-Vee Chooses Relex to Further Strengthen Product Availability and Freshness Across Its Stores

Wed, 06 May 2026 21:00:10 GMT

Hy-Vee Inc., the employee-owned grocery retailer serving the Midwest, has selected Relex Solutions to improve forecasting, replenishment and fresh-store ordering across its stores and distribution network. The grocer says the initiative supports Hy-Vee’s commitment to keeping shelves fully stocked, fresh products available and store teams focused on delivering the helpful, reliable service customers expect in every store and community it serves.

Hy-Vee operates more than 560 business units across nine states. As customer expectations evolve and demand patterns become more dynamic, the company says it is strengthening the tools behind its operations to ensure the right products are in the right place at the right time across both fresh and center-store categories.

With Relex, Hy-Vee will deploy AI-driven unified planning capabilities that improve demand forecasting and help automate replenishment decisions. The new platform will provide greater visibility across stores and distribution centers, helping make processes more efficient while improving accuracy and supporting daily ordering decisions, particularly in fresh departments where precision is critical.

Fresh is central to Hy-Vee’s brand promise. By improving its forecasting and ordering processes, the retailer is giving its teams better tools to serve customers, reduce food waste and stay focused on delivering quality and value in every aisle.

“Hy-Vee has built its reputation on freshness and service,” says Doug Iverson, Relex Solutions’ senior vice president, North America. “By bringing forecasting, replenishment and fresh-store ordering together in one platform, Relex will help Hy-Vee simplify planning and improve coordination from its distribution centers to its store shelves.”

2026 Guac Off Challenge Hypes Avocados Ahead of Cinco de Mayo

Tue, 05 May 2026 19:10:46 GMT

Avocados from Peru marked the soft launch of its 2026 U.S. season with its third annual San Diego Guac Off Challenge, held at SeaWorld San Diego during Viva La Música and the SoCal Taco Festival, part of Southern California’s largest Latino music celebration.

The high-energy event at the Taco Fest Village Stage featured a live competition among local radio personalities Danielle (91X), Kristi (Magic 92.5) and Pandar (Z90), each presenting their own guacamole creation using fresh Avocados from Peru. After a spirited competition, Kristi Jagger from Magic 92.5 San Diego was crowned champion, taking home the Avocados from Peru Silver Avocado Trophy.

Now in its third year, the Guac Off Challenge continues to grow as a signature experiential platform. The San Diego event is one of three Guac Off activations planned across the U.S. in 2026, each designed to engage consumers in key markets during peak season, according to the organization.

The event aligns with Avocados from Peru’s broader omnichannel approach, integrating retail partnerships, digital media and experiential activations to drive awareness, increase consumption and support retail movement.

“Cinco de Mayo represents one of the most important consumption moments for avocados in the United States,” says Xavier Equihua, president and CEO of Avocados from Peru. “Our Guac Off Challenge allows us to connect directly with consumers in an authentic way while reinforcing our broader retail and media strategy across key markets.”

As part of its “Eat Healthy, Live Green” philosophy, Avocados from Peru continues to promote the nutritional benefits of avocados, which naturally contain good fats and nearly 20 vitamins and minerals.

Fresh Express Taps Antoni Porowski of ‘Queer Eye’ to Elevate Salads to Center Stage

Mon, 04 May 2026 22:42:32 GMT

TORONTO — When it comes to salad, Antoni Porowski wants consumers to stop thinking solely about the side dish and start focusing on the main event. The “Queer Eye” star and bestselling author brought his culinary expertise to the Canadian Produce Marketing Association Convention and Trade Show as Fresh Express’ newest “Fresh Expressionist.” By partnering with the brand, Porowski aims to prove that a bag of greens is more than just a convenience; it’s the foundation for a restaurant-quality, craveable meal that fits perfectly into the fast-paced lives of modern home cooks.

The Packer sat down with Porowski last week to learn more about his brand ambassador role, his favorite way to prepare a Fresh Express salad, what he learned from “Queer Eye” about people’s relationship with meal prep and more.

“I think what initially got me excited about this partnership is the fact that two things can exist at the same time. You have people who want to feel empowered, but don’t necessarily have the time, creativity or the knowledge or skill set to execute something from start to finish,” Porowski says. “With Fresh Express, it’s like it’s all kind of been figured out for you.

“But then there’s the side of people who want to tweak it and add that little 5% that makes it their own, that makes it feel like something either from their childhood, or ingredients that their kids like, or they’re throwing in protein,” he adds.

Salad kits have effectively transformed the labor-intensive chore of chopping, washing and sourcing multiple ingredients, into healthy meal-making in just minutes. This convenience, freshness, versatility and variety of flavor profiles have made salad kits a multibillion-dollar business. Sales of salad kits reached $4.4 billion for the 52 weeks ending March 22, 2026, according to Circana OmniMarket Integrated Fresh, a Chicago-based market research firm, up 0.1% from the previous 52 weeks.

When asked about his pro tips for spicing up a Fresh Express salad kit, Porowski says adding grated egg to a Fresh Express Italian salad is a favorite, but the “possibilities are endless with how far you can go, and I think that’s what I like about it so much.”

“What I learned from ’Queer Eye‘ is … you have to meet people where they’re at, and if you go hyper-specific, you’re going to alienate people,” he says. “If you keep things nice and broad, it makes it a lot easier to bring people in. And there’s an inclusivity aspect there that I inherently just gravitate towards.”

On “Queer Eye” and as a chef and author, Porowski is expert at giving consumers the tips and tricks to make healthy, flavorful meals in a way that’s simple and approachable. He says he has found Fresh Express salad kits helpful in his own meal prep.

“I was raised a city boy, and as soon as I left the coop and was left to my own devices, it was options like Fresh Express that were realistic when I was a student, working three jobs, trying to save up and figure out my way in the world,” he says.

Post-“Queer Eye,” Porowski now has a life in New York City and a country home where he goes to slow down the pace. He sees salad kits playing a role in both venues.

Antoni Porowski says his favorite place to be is in the kitchen.

(Photo courtesy of Fresh Express)

“My happy place is in a kitchen, having a conversation with someone cooking,” he says. “I don’t get to do that all the time with work, but I want to feel good about the choices that I’m making, and I think with Fresh Express, I still get to be me and insert my personality and my viewpoint on food, which is exciting, and they’ve been letting me run with it.”

Porowski says it’s particularly meaningful when he gets to bring his personality and background to the table.

“Sometimes it’s ingredients. Sometimes it’s technique. Sometimes it’s presentation,” he says. “It’s all those things.”

When it comes to Porowski’s favorite way to doctor up a Fresh Express salad, it depends on how he’s feeling in the moment.

“It depends on whether it’s sunny or whether it’s cloudy, or my mood, but I kind of look at the elements, and then I just think about what I feel like doing,” he says. “If I’m feeling a little lazy, I’ll probably just take the croutons and crush them up so that it’s a nice little breadcrumb situation, put them on as is, or maybe I’ll hit them in a pan with a little bit of butter, a little bit of shallots and fresh herbs that I have that are going to be going bad soon, because I hate food waste. It drives me crazy.”

Porowski also says the addition of protein is always on the menu because he eats a very high-protein diet.

“And if I’m feeling ambitious, I can really switch it up and I can turn it into a wrap,” he says. “It’s really like the sky’s the limit. The irony is that it’s all been figured out for you, but you still have the freedom to either use it as is or add wherever you like.”

Why Porowski is the Perfect Fresh Expressionist

“For Fresh Expressionists, we are looking for people who actually connect with the audience, who can inspire because the goal is to help people eat salad more often, and salad is good for you,” says Fabian Pereira, vice president of marketing, innovation and international for Fresh Express. “Antoni loves salads. He also understands consumers. He understands their needs state.”

Pereira says Porowski also excels at making food in a simple way that’s simply delicious.

“All of us are looking for inspiration, because food should not be boring. Food should not be something you just chow down and move on,” he says. “You’ve got to enjoy those few moments that you take away from your day and spend time and enjoy. And I think what Antoni does is to bring a very unique talent in terms of inspiring people.”

A big part of the inspiration, says Pereira, is Porowski’s ability to elevate a simple salad preparation to a restaurant-caliber meal — a knack that has contributed to his scores of followers on social.

“He makes it so simple for you, but [also helps you in] making a moment that you can actually savor and enjoy,” he says. “That’s where we were blown away.”

AFM Plans the Ultimate Cinco de Mayo Guac Fiesta

Mon, 04 May 2026 20:56:00 GMT

Move over, margaritas — Avocados From Mexico says the true centerpiece of Cinco de Mayo has arrived. As the sober-curious movement gains momentum, the focus of the holiday is shifting from the cocktail shaker to the snack table, and the numbers prove it: In the four weeks leading up to Cinco de Mayo, the U.S. is expected to import a staggering 238 million pounds of Mexican avocados — a record high.

That’s why this Cinco de Mayo, Avocados From Mexico and Mexican actor, producer and guac aficionado Diego Boneta are aiming to prove that the undeniable centerpiece of the fiesta isn’t the drink in hand but rather the flavor-packed bowl of guac on the table.

“We’re heading into our largest Cinco de Mayo yet, with more than 238 million pounds of Mexican avocados imported in the four weeks leading up to the holiday,” says Alvaro Luque, president and CEO of Avocados From Mexico. “What’s notable is not just the record volume but the consistency of demand we’re seeing at retail, driven by consumers increasingly centering food in how they celebrate. That sustained demand continues to build confidence across the supply chain and reinforces the category’s strength during key consumption moments like Cinco.

“The Mexican avocado industry plays a critical role as a reliable, year-round supply partner for the U.S. market,” Luque adds. “Our binational supply chain allows us to scale efficiently to meet demand during peak moments like Cinco de Mayo, ensuring retailers have consistent access to high-quality fruit when consumers are most engaged with the category.”

To commemorate this milestone, Avocados From Mexico has teamed up with Boneta to unveil a first-of-its-kind recipe collection. From nostalgic family classics to inventive twists like Spicy Dill Pickle and Hot Honey, the brand is highlighting how a great fiesta starts with a bowl of guac. Whether catching the Guaco Truck in New York City for a free flavor upgrade or whipping up Boneta’s specialty recipes at home, this year’s celebration is all about bold flavor and record-breaking fun.

Shown from left are Mama Boneta’s Guac, Hot Honey Guac, Fiesta Guac, Roasted Corn Guac and Spicy Dill Pickle Guac.

(Photo courtesy of Avocados From Mexico)

A Guac for Every Taste

Avocados From Mexico says fans are expected to devour more than 235 million pounds of Mexican avocados in the four weeks leading up to the holiday, making one thing clear: Cinco starts with guac. After all, guac is the vibrant, flavorful soul of an authentic fiesta and a tradition made for sharing.

The organization partnered with Boneta to curate five specialty recipes to be the star of holiday spreads. These fresh takes are designed to bring bold, exciting new flavors to favorite Mexican dishes, from tacos and nachos to quesadillas and carne asada and more:

Mama Boneta’s Guac — Get a taste of tradition with Boneta’s family recipe straight from his mother’s kitchen. Loaded with a smoky chipotle kick, cumin and fresh lime, this is the authentic, party-starting flavor that fuels a true fiesta.
Fiesta Guacamole — A vibrant mix of tequila reduction, fresh tomato, crisp red onion and a bold kick from serrano peppers creates a classic, can’t-stop-eating-it guac that brings the celebration to every bite.
Roasted Corn Guacamole — Looking for a smoky and sweet superstar for the table? This recipe features roasted corn, complemented by fresh tomato, red onion and a touch of sour cream for an extra-creamy texture.
Spicy Dill Pickle Guacamole — This combines the zesty, tangy crunch of dill pickles with a fiery blast of serrano peppers for a wildly addictive and outrageously fun flavor combination, says Avocados From Mexico.
Hot Honey Guacamole — This harmony of sweet and heat features a generous drizzle of spicy-sweet honey that adds a warm, lingering kick to every bite. Mix in a variety of peppers for extra spice and cotija for creaminess.

“For me, authentic flavor comes from the heart, and so many of my favorite memories are tied to family meals,” Boneta says. “My mom’s guac has always been the start of our celebrations, and I’m so excited to be sharing that same, beloved recipe with fans — along with four other incredible new twists for every taste. I had the best time bringing the flavors from my home to life with Avocados From Mexico. I can’t wait to see all the reactions as people hopefully start making these recipes part of their own Cinco memories.”

‘Guac’ the Party Started

To kick off Cinco de Mayo right, Avocados From Mexico and Boneta are hitting the streets of New York City with all five recipes in the Guaco Truck, a party on wheels that flips the script: You bring the food, and they’ll bring the free epic guac topping. Bring any dish, from pizza and donuts to that sad desk salad or street hot dog, and Avocados From Mexico will transform the plate into a full-on fiesta. Crash the party on May 5 at Hudson Yards from 1-4 p.m., where Boneta himself will be serving up tastes of guac to flavor-loving fans who arrive early.

“We’re seeing a real cultural shift in how people, especially new generations, are choosing to celebrate; they’re drinking less and connecting more through shared experiences like food,” Luque says. “That trend is why we’re prepping for our biggest Cinco ever, anticipating more than 235 million pounds of Mexican avocado imports in the four weeks leading up to the holiday. We’re reminding everyone that a real fiesta starts with guac, not a margarita. Avocados have a special way of bringing people together, and our goal is to put that experience at the heart of the holiday, proving that every great celebration starts with Avocados From Mexico.”

Access all five specialty recipes at avocadosfrommexico.com/cincodemayo.

Canadian Retailers Lean Into Domestic Produce Amid Lingering Trade Tensions

Sun, 03 May 2026 23:18:34 GMT

TORONTO — As part of the 2026 Canadian Produce Marketing Association Conference and Trade Show, attendees had the opportunity to tour some of Ontario’s leading grocery retailers April 28, where anti-American sentiment continues to linger across the produce aisle and store.

Spurred by the Trump administration’s 2025 implementation of sweeping tariffs and ongoing threats of making Canada the 51^st state, many Canadians have pivoted toward a “buy domestic” movement, replacing American goods with Canadian alternatives as both a personal form of economic retaliation and a statement of national sovereignty.

The CPMA city retail tour first took attendees to a Longo’s grocery store at the Leaside Village shopping complex. Formerly a locomotive maintenance shop for Toronto’s railway system, the site is now a stunning grocery store with soaring ceilings, some of the highest sales among the company’s network of 43 stores and a destination produce department that sells 6,000 to 7,000 fresh-squeezed orange juices from the produce department each week alone.

A Longo’s store in Toronto sells 6,000 to 7,000 fresh-squeezed orange juices from the produce department each week alone.

(Photo: Jennifer Strailey)

“I like to think we’re the best produce department in Toronto,” says Edward Vandergriend, assistant department manager.

On the day of the CPMA tour, Longo’s featured a prominent Foodland Ontario’s “Good Things Grow in Ontario” display of greenhouse-grown produce. The campaign, launched in 1977, is a long-standing initiative by the Ontario Ministry of Agriculture to promote local food consumption. Retail stores with the best display of local goods can win a prize.

Vandergriend says while shopper sentiment has softened slightly on U.S.-grown produce, his customers’ first choice is Canadian-grown.

“We have a big push on greenhouse-grown produce and a huge push on Canadian-grown and local produce,” says Vandergriend.

But the realities are that Longo’s also needs to supplement its shelves with U.S.-grown produce that’s more competitively priced than domestically grown.

“My motivation is to sell more product,” says Vandergriend. “The customer shift to ‘Do you have anything other than American’ is ongoing, and we still have customers asking for Canadian product, but we want to offer savings as well. The U.S. is a huge producer. We want to offer good pricing to our customers, and sometimes that means American partnerships.”

The U.S. also grows certain produce items, like citrus, that don’t grow in Canada.

“We need to balance local product with savings and supply that come from U.S. produce,” explains Vandergriend, who says he’s hearing about some U.S. businesses — not just in produce, but across food and beverage — now struggling because they no longer sell to Canada.

Vandergriend breaks down how this plays out in the salad category, for example. He says Longo’s Leaside Village location used to sell Canada’s GoodLeaf Farms vertically grown lettuce in a 4-foot space. As demand has intensified for Canadian-grown greens, the retailer has bumped up the display to 8 feet. However, price and availability can be compelling selling points, and Longo’s store brand of lettuce is a U.S.-grown product.

During the CPMA retail tour, the Longo’s greens were on sale, which “still moves the product,” says Vandergriend.

“Arugula from the U.S. is selling well because there’s only an American option,” he adds. “Shoppers will buy American if there’s no other choice.”

It’s a similar story at Loblaws’ Maple Leaf Gardens 85,000-square-foot flagship store, which uses Canadian maple leaves on store signage to draw attention to domestic produce.

As Loblaws’ shoppers are keen to buy Canadian produce, the retailer uses the maple leaf symbol on signage to indicate domestically grown products.

(Photo: Jennifer Strailey)

“Our shoppers still don’t like to see American products, and while price point and affordability come into play, our customers are not shy about telling us what they want and what they don’t,” says Deneth Kahadawala, store manager. “The anti-American sentiment is still going strong.”

And at Sobeys’ Queensway Flagship store, Dionne McCready, manager of retail operations for Ontario, says there’s a big focus on local.

“In Ontario, and the GTA [Greater Toronto area] especially, shoppers are very vocal about wanting local with the things going on in the world,” she says.

As a result, Sobeys emphasizes locally grown and Ontario greenhouse-grown in POS throughout the produce aisle.

The theme continued on the show floor, where a Produce Trends business session April 29 featured intelligence from Francis Parisien, senior vice president for NielsenIQ Canada, who says 54% of Canadians report trying to eat more domestic products and visit local businesses. Additionally, NIQ finds that 42% of Canadians, while aiming to avoid U.S. products, will buy American-grown if there’s no Canadian alternative.

Can a USMCA Renewal Repair North American Produce Trade, Consumer Sentiment?

Another education session at the 2026 CPMA show explored the Canada-United States-Mexico Agreement (CUSMA), or United States-Mexico-Canada Agreement (USMCA), as it approaches its high-stakes, six-year review on July 1.

The panel, moderated by Jim DiMenna of Red Sun Farms, presented compelling perspectives on the subject. Featured speakers included Richard Lee of Ontario Greenhouse Vegetable Growers; Dave Puglia of Western Growers Association; Richard Schouten of The Netherlands’ Fresh Produce Centre; and Fernando Cruz of Grupo Comercial Terroir del Valle.

During the discussion, Puglia, WGA president and CEO and a co-chair of the Specialty Crop Farm Bill Alliance, said Canadian consumer backlash on U.S. produce items has impacted U.S. specialty crop growers’ bottom line.

In a follow-up interview with The Packer after the session, Puglia said the extent to which U.S. produce companies are impacted by anti-American sentiment in Canada depends on which commodities you grow.

From left, Jim DiMenna of Red Sun Farms; Dave Puglia of Western Growers Association; Richard Schouten of The Netherlands’ Fresh Produce Centre; Richard Lee of Ontario Greenhouse Vegetable Growers; and Fernando Cruz of Grupo Comercial Terroir del Valle discuss USMCA at the CPMA Show.

(Photo: Jennifer Strailey)

“Canada has well-developed production of certain things that are also produced in California. For Canadian retailers with consumer sentiment running in the direction it is, there is at least an opening to buy more Canadian produce over California-grown produce,” says Puglia. “If it’s the same item and the quality is roughly the same, but there may be a price premium, because California operates at a high level of efficiency. It all depends on which category we’re talking about.”

But Puglia is also quick to point out that a number of fruits, vegetables and tree nuts are not produced commercially at scale in Canada as they are in California and Arizona.

“As Canadian retailers look to source and feel the pressure from their customers to not have American produce on the shelves, it still might be hard to find alternatives — just given the sheer volume that comes out of the Western U.S. at a very high level of consistency and quality.”

Puglia says growers in the West are feeling the pushback on American products.

“I think it’s dangerous to paint with too broad a brush, but certainly we’ve heard the [anti-American] sentiment reflected back to our members from Canadian retailers,” he says. “So, it’s there. I haven’t any doubt about that.

“The commercial tethers between the two countries, all depending on what crop we’re talking about, are stronger in some cases, and in other cases, not as strong. And maybe there are tethers that can be created somewhere else,” he continues. “Some of the OVGA members have an opportunity to jump into an opening. But as Richard [Lee] said, they also export a very large amount [85%] of what they grow in Ontario to the U.S. So, this is really complicated stuff.”

Puglia says USMCA has created commercial networks that have evolved over decades “for all the right reasons.”

“We have a situation that is uncomfortable and unfortunate and unwanted in terms of tone and rhetoric, but that alone doesn’t dismantle a decadeslong constructed commercial network,” he says. “It can break some of the linkages, but they may be re-linked in a different way. I think the salve to this wound is perpetuation of USMCA as it relates to the fresh produce industry, and again, possibly with some changes.”

Puglia advocates for the continuation of the USMCA as the primary framework for the produce industry, though he suggests specific enhancements to strengthen the agreement. His primary concern lies in the disparity between food safety inspection rates for domestic products versus Mexican imports. To protect the industry from categorywide market collapses following illness outbreaks, he proposes that the USMCA mandate greater diligence from the FDA and stricter adherence to the Foreign Supplier Verification Program.

In addition to safety standards, Puglia calls for “more cement” around labor provisions, specifically demanding that Mexico improve its diligence in enforcing agreed-upon labor standards. By tightening these rules, WGA aims to ensure a more level playing field for American growers who operate under different regulatory costs.

Finally, Puglia distinguishes his position from more protectionist groups, such as the Florida Fruit and Vegetable Association, which has called for tariff-rate quotas. While acknowledging the Trump administration’s protectionist leanings, he remains optimistic that the core merits of the USMCA’s produce provisions are strong enough to stand on their own without resorting to extreme trade barriers.

“I don’t know where all of this is going to land, but I do think at the end of the day — and this could be silly optimism — but I really do think at the end of the day, the success of the fresh produce aspects of USMCA stand on their own,” says Puglia. “I think that is an entirely defensible construct that will be renewed — possibly with some changes — but a tariff-free movement of fresh produce between the three countries fundamentally renewed.”

Retail Giants Reveal How Shifting Consumer Habits Are Reshaping Fresh Produce Trends

Mon, 04 May 2026 11:21:40 GMT

TORONTO — Changing consumer habits in light of economic pressure was a key theme of a retailer panel at the Canadian Produce Marketing Association Convention and Trade Show. The panel featured Maggie Chu, head of trading at Top Weal; Michelle Loucks, senior director of global perishable logistics, supply chain order management and produce purchasing at Whole Foods Market; and Scott Dray, senior director of global produce sourcing at Walmart.

Panelists discussed how shoppers have responded to economic pressures, often trading down instead of buying less. Dray says units are up, but it’s important to understand the context of where and why that is so.

The Value Gap: Why Shoppers are Trading Down

“The consumer out there is definitely challenged, nervous, afraid and budget constrained,” Dray says. “Units are up in produce, but they are trading down, looking for value.”

Loucks says Whole Foods Market is seeing its segment share growing in people looking for value as well as people who are willing to pay for premium products.

Chu, who represents a major Hong Kong-based produce distributor, says that what’s interesting about Hong Kong is that residents spend less on essential items to save money for travel and festivals, though they often travel to China by train or bus for those everyday items.

“In China, the cost is quite low, rather than in Hong Kong, where it is really pricey,” she says. “People would rather go to China for same-day traveling for groceries, shopping or dining and then back to Hong Kong on the same day. They spend less on essential items because there are way more choices in China.”

Social Media and the Hunt for the Next Big Trend

To manage and plan accordingly for the shifting consumer behavior, Dray says Walmart assesses data to better understand where the consumer is heading. He cites the growing popularity of sweetpotatoes as a key example of units being up and adjusting supply to serve that demand.

“As units start to go up on a particular item, we try to dig in and understand why and then make sure we’ve got supply to match that coming demand or that existing demand,” he says.

In terms of social media shaping trends and demands, Dray points to TikTok’s help in fueling this sweetpotato demand — but he says he looks to his children and grandchildren to ground trends to reality.

“They’re the ones that get to consume it,” he says. “They won’t lie. If I bring home something that’s kind of a good value, but they don’t eat it, the value really wasn’t anything.”

Loucks says she also relies on the supplier and grower relationships, as well as travel, restaurants and farmers markets, for inspiration about the next big thing to better inform her teams.

“You’re always looking to be inspired,” she says. “Every time you engage with anybody in this industry, you’re always looking for an opportunity.”

What Major Retailers Want: Innovation and Local Quality

Chu says, as a distributor, Top Weal uses Instagram marketing to create trends and share information about products.

“We provide promotions in-store to educate the customer about the benefits or advantages of the products,” she says. “So, somehow we can create the trend.”

When asked about what Canadian products that Loucks and Dray would like to carry more of, Loucks quickly points out Canadian mushrooms.

“I love it that I was a mushroom buyer when I worked at Loblaws, and I just have a passion for mushrooms,” she says. “I believe our quality in Canada is superior in so many ways, and so I’ve constantly promoted mushrooms since my first day with Whole Foods.”

Dray says he really thinks about the customer first in terms of products, and he’ll source the product from wherever it makes sense.

“There’s lots of great things grown in Canada that make sense for Walmart anywhere, whether it’s the U.S., Mexico, Central America, China, it’s got to be great quality, great flavor,” he says. “That’s really what I care about the most — not necessarily any particular item, but the item that fills that customer need is what I’m looking for.”

In terms of what they’re looking for on the trade show floor, Dray says it’s quite simple: He’s seeking something that meets a need.

“I’m looking for something new, something different, something that will fill a niche, make something better that already exists,” he explains. “Just innovation.”

Loucks says she gets excited about sustainable packaging options, especially in the grab-and-go space.

And for suppliers hoping to catch retailers’ attention, Dray says he wants the conversation to stem from meeting a need and how the supplier can work with Walmart to meet that need.

“I need you to understand what my needs are, how my business operates. What’s a problem that you’re solving that’s customer-facing focused?” he says. “What’s the need of a customer, and how can we work together to fill that need?”

Dray also says it’s important not to lose sight of produce’s role in the global food industry.

“We drive a lot of health in the world, and we should take that responsibility seriously and continuously strive to be better at it,” he says.

Loucks says quality is an important part of the conversation.

“You definitely need to be able to ensure that you’re getting the best that the supplier has to offer,” she says. “I’ve always felt that with Whole Foods, everybody wants to be on the shelf. And for you to be on the shelf with us as a retailer, definitely quality is the key.”

Loucks says it’s also important for suppliers to understand Whole Foods’ values, like its Source for Good program , which includes all certifications and focuses on ethical labor.

“I’ve seen the fruits of that part of the industry when we’re applying those certifications and thinking consciously about how we treat people in this industry,” she says.

Building Resilience Through Sustainable Partnership

Chu also says that when working with suppliers, it’s important to look at the relationship as a partnership, not a quick transaction.

“We keep a long partnership with our suppliers,” she says. “We need that, because we don’t want to keep finding new suppliers and don’t want to spend time to keep sourcing new ones, because we build trust together.”

And Chu says it is key for produce industry businesses to be agile in the face of volatility but also understand that working together is an important way to weather the storm.

“We are facing different difficulties or challenges every day,” she says. “You can work together with others in the industry.”

DoorDash Expands SNAP/EBT Grocery Delivery to 2,700 Kroger Stores

Mon, 04 May 2026 11:27:45 GMT

DoorDash says it has expanded its Supplemental Nutrition Assistance Program and Electronic Benefit Transfer payment capabilities on the DoorDash Marketplace to nearly 2,700 Kroger stores, including banners such as Mariano’s, Fred Meyer and Ralphs.

DoorDash says with this launch, millions of SNAP-eligible consumers can now shop online for fresh groceries and more from Kroger stores and have them delivered through DoorDash, which helps expand access to affordable food.

SNAP consumers can use their benefits to purchase eligible items, including produce, meat, dairy, frozen foods and other essentials, via the DoorDash Marketplace. DoorDash says it will also offer $0 delivery fees for a limited time on the first order from the Kroger family of brands when consumers pay with an EBT card.

The company says that with the addition of Kroger, now more than 4.5 million consumers have added their SNAP card to DoorDash, and the platform includes more than 57,000 stores that accept SNAP and EBT payments.

“Access to affordable food is fundamental,” says Mike Goldblatt, vice president of enterprise partnerships at DoorDash. “This collaboration with Kroger marks an important step forward for SNAP access nationwide. Together, we’re helping millions of consumers shop more conveniently for the groceries their households rely on every day.”

Help Yourself: Lock in a Summer Labor Plan Now

Tue, 05 May 2026 16:55:16 GMT

As seen in a comic strip, a sign of a door read, “Procrastinators Anonymous,” with a handwritten note taped below: “Tonight’s meeting postponed. To be scheduled — eventually.”

OK, so it isn’t that funny. But it is, right?

I think about this topic every spring in the produce aisle, as summer volume looms just ahead. It’s the time of year that sparks a certain amount of excitement for most produce managers and for their crews.

It can also generate a certain amount of, well, impending doom.

After all, summer is our season. Though many produce items are available year-round, produce volume peaks in the summer. Imagine rows of melon bins parked neatly in lobby clusters or outdoors on the sidewalk. Venturing into the store, there are heaping tables of corn on the cob, peaches, nectarines, plums, sweet onions, cut fruit, grapes and berries galore, as well as increased space allocations for leafy greens for those crisp, summer salads.

The list goes on. Bright colors, tantalizing aromas — fresh produce is the star of the show.

The question at this point is this: How’s your supporting cast for the upcoming months? Are you prepared? Too many produce managers get lulled into a false sense of security when it comes to their summer labor plan needs. I’ve heard it through the years: “We’ll be staffed just fine. No need to worry.” Famous last words.

No need to worry? Most produce departments will see a substantial volume increase. That in itself is cause enough to add in a couple of clerks to the ranks.

No need to worry? I’d say to these produce managers: “Have your vacation calendar posted? Let’s see. OK, good. You’re not allowing more than one to be out at a time, but how are you planning to cover those weeks?”

Factor in all the added prep that goes into summertime volume and the extra time it takes to set up the department, to rotate everything daily, to keep up with sanitation, to keep things stocked and to handle the heavy holiday weeks.

The message always caught the produce manager flat-footed. “You need help. Now.”

While we’re still a few weeks out from Memorial Day and the onset of summer volume and of planned crew vacations, it’s time to identify and train extra hands before it’s too late. It’s late, actually, but not so late you can’t react.

Identifying a couple or more people is vital. Get with your store or district manager. Create a mock, peak summer schedule to share. Get with your produce supervisor or director. These people are key in helping find someone who is available — a self-starter, a hustler — someone trainable, if not already trained in produce.

Once identified, get the extra hands hired and on the schedule, now. Have them train with your best experienced clerks or side by side with you, the produce manager. Teach them the basics: stocking, identifying product, product handling, prep. Teach them how to list their priorities and set their time to complete tasks. Training is vital. A few weeks at minimum, but more if possible. Don’t overlook dedicated one-on-one training time.

Remember, untrained people throw money away.

Don’t assume that whoever you used in previous years will be the answer to your summertime labor needs. I’ve seen cashiers who’ve helped in the past get reclaimed by the service (front end) at the last minute. Counting on outside or seasonal help often isn’t a given either. College students you’ve used in the past get other jobs, graduate or move on without notice.

Trust your sources, but verify. Have a Plan A in place — and a backup plan too. Trust me, you want to avoid Plan B.

Otherwise, it’ll be you, the produce manager, working all those B shifts — as in, you’ll “B” there to open the store, “B” there to close up shop and “B” there when you would otherwise “B” on vacation — if you procrastinate now.

Armand Lobato’s more than 50 years of experience in the produce business span a range of foodservice and retail positions. He has written a weekly retail column for two decades.

The Cubicle Courier: One Story of Produce Life

Mon, 27 Apr 2026 16:45:55 GMT

Tight quarters — that’s the description I heard when asking about several produce positions I’ve had and the cramped offices occupied.

As in, “Here’s your desk. As you can see, your desk butts right up against Mark’s desk, and you’re both right next to Debby and Joe’s desk. One big happy family here, you might say. Yup. Tight quarters.”

The sales office was indeed cozy — and by design. When I had trouble locating chopper bell peppers in Florida or Georgia, Mark, who bought out of Mexico via Nogales, Ariz., waved at me, one hand covering his phone mouthpiece and holding pencil in the other hand as he said aloud, “I can get up to three loads of choppers loaded today — $8 fob work?”

And so it went, Monday through Saturday. Call it the produce broker version of the New York Stock Exchange.

Of course, with such tight working conditions, we had very few secrets between us. Between produce calls, we all knew which person’s kid was having trouble at school, which salesperson was due for a doctor checkup and so on. It was mostly business, but again, everyone knew everyone else’s business too.

It was like living in a small town, only worse.

In later years as a buyer for a larger company, I envied the bosses’ offices. They were lined up against a long running wall, all with uncluttered desktops and spotless windows overlooking the inviting, green courtyard below. Tranquil. Private.

Not us buyers. No way. We were shoehorned into what we called the Bullpen.

We had four, sometimes five people crammed together and facing away from each other against the walls, with a single escape opening on one side of the pod. Desktops were piled with paper stacks all day and half-eaten sandwiches at lunch. The walls were adorned with faded produce posters: banana and tomato ripening charts; apple and citrus variety charts. A small bulletin board was reserved to post our kids’ pictures, along with schedules of our favorite sports teams.

In the middle was a low-level bank of filing cabinets, which doubled as a central table when we had impromptu face-to-face meetings. Usually, though, we just shouted things (or obscenities) over our shoulders like, “Oh great! My Yuma lettuce truck just showed up with a frozen load — busted reefer!” or “That Santa Maria shed just turned away my truck after waiting all day for four boards of strawberries. Ahgh!”

If nothing else, the Bullpen was a good place to vent.

Sometimes, a visiting vendor would just sidle up to one of us to meet informally as we simultaneously answered phone calls and pulled truck passings (verification of loaded trucks) from the Bullpen’s centrally located fax machine. Amid all the chatter, it was like how cops say they can discern the crackling background radio traffic from the calls that pertain only to them.

It’s a sixth sense developed in tight quarters: an instinct to know how and who to tune into for relevant information.

In the midst of the controlled chaos, a coworker might poke his or her head into the Bullpen to share a joke or drop off a box of doughnuts to boost spirits — or sometimes it was a boss who called for an unplanned “mandatory” meeting in 20 minutes to squash any semblance of good cheer.

In the end, it was all about working closely with one another. Like any good team, we usually did all we could to manage the work at these produce desks, whether it be buying, dispatching trucks, quality control. You name it, we combined our efforts to keep the endless flow of fresh produce, uh, flowing — all in tight, sometimes very tight, quarters.

And if we ever needed to meet with someone confidentially? Well, that’s what the water cooler cubby area was for.

Armand Lobato’s more than 50 years of experience in the produce business span a range of foodservice and retail positions. He has written a weekly retail column for two decades.

Harps Food Stores Shares How Freshness Innovation Drives Nearly 10% Sales Growth

Mon, 27 Apr 2026 22:59:40 GMT

Mike Roberts, vice president of produce operations with Harps Food Stores, says his team noticed elevated shrinkage in its broccoli crowns due to moisture loss; the crowns had reduced firmness and a decline in quality.

However, fixing the issue required more than one approach.

“While temperature management is critical, it wasn’t fully addressing these challenges, so we needed an additional solution to better maintain product integrity,” he says.

Addressing Shrink, Improving Quality

This is where Roberts began working with the team at Verdant Technologies to trial the HarvestHold solution in its broccoli to address these issues. Roberts says the Harps team was aware of HarvestHold for a while, so they decided to implement a trial as he saw it was a fit with seeking to enhance performance in key categories.

Matthew Aronson, chief revenue officer of Verdant Technologies, says the conversation with Harps and adding HarvestHold stemmed from the need to extend the quality of the broccoli. Aronson says that HarvestHold’s technology blocks ethylene to address the water loss that the Harps team saw and that it helps the broccoli maintain firmness.

“We talked about seven extra days of shelf life with naked iceless broccoli and what that could mean to reducing shrink or food waste at the store and certainly at home for the shoppers,” Aronson says.

Verdant Technologies worked with Harps’ broccoli supplier, Ocean Mist, to implement this trial. Aronson says it was a team effort to get this trial in action, which spanned several months. Harps’ distribution partner, Associated Wholesale Growers, is also working to introduce HarvestHold across its retail network.

“Kudos, Ocean Mist, who has been a longtime partner of ours on the broccoli side and working with not just Harps but [also] the AWG team,” he says. “We executed this over not just a couple weeks. This is a few months to get a sizable enough data set.”

Measurable Gains in Sales and Sustainability

Roberts says that since implementing HarvestHold, broccoli volume at Harps stores has increased by 9.96%.

“While multiple factors can influence sales, we believe improved shelf life and better at-home performance are contributing to increased customer satisfaction and repeat purchases,” he says.

Roberts also acknowledges that part of the draw for using HarvestHold is its ease of use. He says the investment in adding HarvestHold is beneficial, based on what he’s seen from an improvement in quality and a reduction in shrink. He says the cost is minimal compared to the potential benefits of implementation.

“It’s easy to implement, cost-effective and doesn’t involve applying anything directly to the product; it’s simply a sheet placed in the box,” he says. “At the end of the day, it helps reduce waste, saves customers money and supports our mission of helping families enjoy fresh, healthy fruits and vegetables.”

Collaborative Supply Chain Blueprint

Roberts says that the reduction in food waste and keeping fresh produce out of landfills were key factors in adding HarvestHold technology. He says he also sees increased quality as an improved experience for the shopper.

“If a customer takes broccoli home and it lasts longer and maintains its quality, that creates a better overall experience,” he says. “That’s a win for the customer, a win for Harps and a win for reducing food waste. Those kinds of improvements can set us apart in a meaningful way.”

He says improving quality, reducing waste and improving customer satisfaction all contribute to the value customers see in the Harps brand, which in turn strengthens the financial performance and the company’s employee ownership.

Roberts says he’s deployed HarvestHold on Southern peaches successfully the past few seasons and is already looking ahead to the potential that HarvestHold might have in other commodities.

“Leafy greens would be at the top of the list, given their sensitivity and high shrink potential,” he says. “Beyond that, berries present a significant opportunity due to their volume and perishability.”

California Eyes Ample Supplies for Summer Fruit Promotions

Mon, 27 Apr 2026 00:34:52 GMT

With favorable crop conditions reported for California fruits like berries, citrus and melons, some major grower-shippers in the state are gearing up for promotions to help boost summer sales. Here’s a crop outlook from a few of those companies and a look at the best time to promote.

California Giant Berry Farms

California blueberries will be available from early May until late June, says Brad Peterson, director of business development for California Giant Berry Farms, Watsonville, Calif.

They’ll peak during the last two weeks of May and the first week of June, which will make an ideal promotion window, he says.

Organic blueberry production will experience a large jump with the addition of a San Diego growing region, Peterson says.

Supplies of California raspberries and blackberries should be stable “outside of the tips and tails of the season,” he says, with the highest volumes available in August, September and October.

“Data from the International Fresh Produce Association and retail analytics firm Circana confirm that the Fourth of July generates massive sales spikes for fresh berries,” he adds.

The company’s conventional volume will be similar to past years with a slight increase thanks to continued trade-ups in raspberry varieties, Peterson says.

“Quality has been good so far for California blueberries,” he said in early April. “Caneberries are shaping up nicely and are anticipated to produce high-quality fruit.”

Growing weather in California has been unique so far “with minor subpar conditions,” he adds.

California mandarin season for Wonderful Halos will run through May before transitioning to a summer import program to ensure year-round availability, says Zak Laffite, president of Wonderful Citrus, part of Los Angeles-based The Wonderful Company. The company also offers navel and valencia oranges, minneolas, lemons and grapefruit during the summer.

(Photo courtesy of The Wonderful Company
)

The Wonderful Company

Summer is an important sales period for Los Angeles-based The Wonderful Company, which has operating divisions that market POM Wonderful beverages and Wonderful Citrus items.

“For POM Wonderful, we prioritize social and retail promotion of our pomegranate beverages during the summertime,” says Jennifer Hirano, vice president of marketing.

“Our lineup of POM Wonderful juices, which includes POM Wonderful 100% Pomegranate Juice, POM Wonderful Blueberry 100% Juice and POM Wonderful Cherry 100% Juice, offers a deep ruby red color and refreshing pomegranate flavor,” she says.

The company’s lineup of POM Antioxidant Super Teas is featured throughout the season as well. They offer the antioxidant quality of pomegranates with a blend of gently brewed teas and come in five flavors, she says.

On the citrus side, California mandarin season for Wonderful Halos will run through May before transitioning to a summer import program to ensure year-round availability, says Zak Laffite, president of Wonderful Citrus.

The supply of Wonderful Seedless Lemons continues to be strong, he adds. The company also offers navel and valencia oranges, minneolas, lemons and grapefruit during the summer.

Legend Produce

Well over half the cantaloupes and honeydew melons grown in the U.S. come from California, and Scottsdale, Ariz.-based Legend Produce LLC, one of the nation’s leading year-round melon producers, sources nearly 100% of its melons from the Golden State during the summer season, says Justin Bootz, sales manager.

Most of the state’s melons are grown in central California, where the agricultural community of Mendota is known as the “Cantaloupe Center of the World.”

Legend Produce LLC, Scottsdale, Ariz., one of the nation’s leading year-round melon producers, sources nearly 100% of its melons from California during the summer season, says Justin Bootz, sales manager. The company introduced its Kiss brand melons last year and plans to increase acreage this year.

(Photo courtesy of Legend Produce LLC
)

Most growers and retailers plan watermelon promotions for the Fourth of July, and melon availability typically remains high well into summer, Bootz says.

Legend Produce, which offers popular Origami melons, is a year-round melon shipper and offers California-grown cantaloupes, honeydew melons and seedless and mini watermelons from July through mid-October.

The company introduced its Kiss brand melons last year and plans to increase acreage this year.

The Kiss line includes Sugar Kiss, similar to a cantaloupe; Honey Kiss, similar to a hami melon; and Summer Kiss, similar to a galia melon, Bootz says.

Porterville, Calif.-based Homegrown Organic Farms offers peaches and a wide range of other organic fruit during the late spring and summer months, says Stephen Paul, deciduous category director.

(Photo courtesy of Homegrown Organic Farms
)

Organics Thrive in Summer

The organic category is a crucial part of California’s summer fruit program, and Porterville, Calif.-based Homegrown Organic Farms has a strong seasonal program lined up, says Stephen Paul, deciduous category director.

“During the late spring and summer months, we offer a wide range of organic fruit, including berries and stone fruit such as blueberries, blackberries, peaches, nectarines, plums, pluots and apricots,” he says.

The firm’s summer lineup also includes citrus like grapefruit, lemons and valencia oranges along with organic grapes. Fresh figs will come on later in the season.

Blueberries and stone fruit are the company’s most popular items at this time of year and drive strong demand throughout the summer, he says.

“We’re also seeing growing momentum around products tied to regenerative organic practices as consumer awareness continues to build,” Paul says. “Fresh figs are another exciting category as we enter our second season, and we’re seeing strong enthusiasm from customers.”

The company expects strong quality across its summer fruit programs despite some early-season weather variability.

The summer season runs from May through September and is highlighted by strong promotable volumes of stone fruit from late June through early August, along with domestic berries at key points throughout the California and Oregon seasons, Paul says.

“Beyond those core drivers, the season is supported by a steady mix of citrus, grapes and fresh figs, giving retailers the flexibility to build a dynamic, evolving summer fruit set from start to finish,” he adds.

New at Homegrown Organic Farms is a fully redesigned website that better reflects the company’s product offerings and sustainability commitments, Paul says.

And this summer, the company will expand its Regenerative Organic Certified program to include Oregon-grown blueberries, building on its already-certified ROC stone fruit program, he says.

Frieda's Sillies Pop-Top Party Coconuts Named to List of Best New Products of 2026

Fri, 24 Apr 2026 19:58:35 GMT

Progressive Grocer has included Sillies Pop-Top Party Coconuts in its 22nd annual Editors’ Picks list, recognizing the product as one of the top new offerings for 2026. The list, which evaluates 68 products across the CPG and food retail sectors, highlights innovations in convenience and consumer trends.

Market Growth and Category Performance

The recognition comes amid a significant uptick in the fresh coconut category. According to recent retail data:

Fresh coconuts — 31.7% year-over-year dollar growth.
Total tropical fruit category — 8.6% growth.
Unit sales — 14.8% increase, suggesting demand is driven by volume rather than price inflation.

Fresh coconuts currently represent approximately $39 million in annual retail sales. Despite this, the category is often cited by industry analysts as underdeveloped due to historical challenges with consumer education and ease of use.

Product Features and Retail Integration

The Sillies line aims to address these barriers through a pop-top opening mechanism that eliminates the need for tools traditionally required to access coconut water. Progressive Grocer notes that the product’s design allows it to integrate into existing produce sets while utilizing packaging to communicate convenience to shoppers.

Frieda’s Branded Produce says it currently leads the branded coconut segment in the U.S., adding that internal data indicates that Frieda’s coconuts sell roughly 20% faster than the overall category average.

“Frieda’s go-to-market strategy has always focused on giving consumers a great experience when eating fresh fruit and vegetables,“ says Alex Jackson, vice president of sales and marketing for Frieda’s Branded Produce. “For us, branding has always been more than a logo and label design; it is the way we engage with and inspire the consumer, delighting them as they try something new. Sillies Pop-Top Party Coconuts, continue that long tradition of bringing interesting produce to the shelf by making it enjoyable and accessible.”

The Sillies format targets the intersection of tropical fruit demand and the growing functional beverage market. The product is currently available at select retailers carrying Frieda’s brand.

Poll: New Yorkers Want Full Ban on Digital Tags as Maryland Passes Landmark Surveillance Pricing Law

Fri, 24 Apr 2026 19:17:18 GMT

A groundswell of consumer opposition is forming against the grocery industry’s shift toward digital shelf technology. A new poll reveals that a majority of New Yorkers support a statewide ban on electronic shelf labels and surveillance pricing, citing fears of predatory price hikes and the exploitation of personal data.

The poll, conducted by GBAO Strategies on behalf of a coalition of United Food and Commercial Workers locals and the Retail, Wholesale and Department Store Union, found that two-thirds of New York voters favor legislation to outlaw the technology in grocery stores.

The sentiment is fueled by deep economic anxiety: More than 70% of respondents reported being worried about the cost of groceries, and 64% specifically think that switching from paper to digital tags will cause prices to rise.

Presidents of UFCW Locals 1, 338 RWDSU/UFCW, 342, 1500 and RWDSU, which represent retail grocery workers in New York, said in a release: “Our members know the dangers that electronic shelf labels pose to consumers and grocery workers alike. This poll confirms that the majority of New Yorkers understand the same thing.

“Grocery prices in our state are among the highest in the country,” the statement continues. “The last thing shoppers need is to have personal data like their ZIP code or shopping habits used to squeeze every last dollar out of their pockets. We’re proud to support the lawmakers pushing to protect New Yorkers from this predatory technology.”

The technology in question allows retailers to change prices instantaneously across an entire store. Lawmakers, led by New York state Sen. Michael Gianaris and Assemblywoman Michaelle C. Solages, are currently advancing the Protecting Consumers and Jobs from Discriminatory Pricing Act, which would mandate traditional paper labels in large retail environments.

Walmart’s Digital Push Sparks Nationwide Debate

The legislative battle in New York comes as the world’s largest retailer doubles down on the very technology some state lawmakers seek to ban.

As the retail industry continues to evolve, there’s a deepening divide between major retailers and labor groups over the implementation of these high-tech systems.

Walmart is currently on track to replace traditional paper price tags with digital ones in all of its U.S. stores by the end of 2026. While Walmart frames the move as an efficiency play that reduces manual labor for employees, the retail giant’s recent patents have sparked fresh alarms.

The company recently secured patents for technology that could use shoppers’ personal data to update prices at scale. This so-called “surveillance pricing” capability is the primary target of the proposed New York ban. While Walmart maintains that the labels are about operational ease, the GBAO Strategies poll suggests a massive trust gap: 66% of New Yorkers say they do not trust grocery retailers to use such technology responsibly.

As New York lawmakers consider the ban before the end of the current session, the state has become a primary battleground between corporate automation and labor-backed consumer protections. If the bill passes, it could create a significant roadblock for Walmart’s 2026 nationwide rollout and set a precedent for the 11 other states currently participating in UFCW’s campaign.

“Shoppers across New York are already facing record-high grocery prices. Electronic shelf labels, with their ability to change prices at a moment’s notice, threaten to drive up costs even higher,” UFCW International Vice President Ademola Oyefeso says.

“This poll confirms that New Yorkers understand just how dangerous this technology is and expect their elected officials, regardless of political party, to take action,” Oyefeso continues. “UFCW applauds the lawmakers who are standing up for consumers and workers, and urges the entire legislature to make these bills law before the end of session.”

New York is among 12 states to have joined UFCW’s Affordable Groceries and Good Jobs Campaign to ban the predatory practice of surveillance pricing, target the encroachment of artificial intelligence-driven technology in grocery stores and deliver fair prices for families while preserving union grocery jobs.

Maryland Passes Nation’s First Ban on Surveillance Pricing

While New York activists push for a total hardware ban, Maryland has just set a significant legal precedent. According to Kiplinger , Maryland is poised to become the first state in the country to officially ban surveillance pricing.

Earlier this month, the Maryland Legislature passed the Protection From Predatory Pricing Act (H.B. 895), a landmark bill introduced by Gov. Wes Moore. Rather than banning the physical electronic labels, the act targets the algorithms behind them. Taking effect on Oct. 1, the law prohibits grocers and third-party delivery apps from using surveillance data or “dynamic pricing” to fluctuate costs throughout the day.

“Marylanders deserve to know that the price they see on the shelf is the price they will pay at the register,” Moore said in January . “Our administration is laser-focused on protecting Marylanders from skyrocketing costs. At a time when Marylanders are already stretched by the rising cost of groceries, housing and everyday necessities, we must ensure that new technologies are not used to drive up the bill for working families.”

The law carries significant teeth, with first-time fines reaching up to $10,000. However, the measure remains a point of contention; despite the historic nature of the bill, the UFCW has criticized it for containing “loopholes,” arguing that only a total ban on ESLs can truly protect families.

As New York lawmakers review their own pending legislation, they now face a choice: follow Maryland’s regulatory path or enact the total ban demanded by the state’s labor unions and many of its voters.

“Dynamic pricing is predatory pricing,” Maryland state Delegate Kriselda Valderrama said in January. “We have no hesitation telling the marketplace that groceries are off-limits for these kinds of practices. Data used against Marylanders to create individualized grocery prices is a breach of public trust.”

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