Vegetables

Inside Ontario’s Billion-Dollar Greenhouse Surge

Mon, 13 Apr 2026 22:18:20 GMT

From a concentrated hub in southwestern Ontario, the majority of Canada’s greenhouse growers are strategically located within a 24-hour drive of more than half the U.S. population — positioning the province, not just as a local producer, but as a year-round vegetable garden of North America.

Ontario Greenhouse Vegetable Growers represents a network of more than 170 of these growers, who specialize in tomatoes, cucumbers and peppers and contribute some $2.5 billion to the province’s gross domestic product each year. Production is spread across 4,500 acres, about 80% of which is concentrated in Kingsville and Leamington.

“In recent years, the sector has enjoyed an average annual growth rate of 7%, and projections suggest expansion could continue at roughly 5% per year until 2033, provided ongoing support from government policies and strong partnerships with local municipalities,” says Richard Lee, executive director of OGVG. “The sector’s impressive expansion has been propelled by robust demand from the U.S., driving sustained growth over the past decade.”

Ontario’s greenhouse sector — the largest concentration of greenhouse vegetable production in North America — is leveraging its scale to ensure that fresh no longer depends on the season but rather the sophistication and sustainability of the indoor farm, where producers can achieve yields up to 20 times higher per square meter than conventional farming on a significantly smaller land footprint.

The region’s strategic location is also critical to its success. Ontario currently has easy access to four major U.S. border crossings with a fifth — the Gordie Howe International Bridge — slated to open this year.

“Our members can service more than 58% of the U.S. population within a day’s drive,” Lee says. “This proximity ensures that produce reaches consumers remarkably fresh, maintaining quality from vine to table.”

But Ontario greenhouse growers’ reach extends far beyond the border. Its U.S. distribution network reaches as far south as Florida and covers most of the population east of the Mississippi River, Lee says.

And it’s not stopping there. Lee says OGVG continues to identify new opportunities for growth in the U.S., a market nearly 10 times larger than that of Canada.

“A notable example is the ‘Tennessee Tested, Summertime Approved’ campaign, which significantly raised awareness and boosted consumption in new markets,” he says. “Building on this momentum, efforts are now directed toward underserved areas like Missouri.”

Future-Proofing Highly Perishable Produce

With over 85% of Ontario’s greenhouse produce headed to the U.S., recent tariff and trade barriers, as well as the upcoming United States-Mexico-Canada Agreement’s first six-year review on July 1, have created uncertainty for North American produce buyers and sellers.

“OGVG recognizes that proactively safeguarding operations against possible trade barriers or changes in cross-border policy is essential,” Lee says. “Yet, the highly perishable nature of our products significantly narrows the scope of feasible mitigation strategies.

“For instance, seeking alternate export markets is neither realistic nor commercially viable,” he continues. “The short shelf life, strict handling standards and intense time sensitivity all limit how far our produce can travel before its quality or marketability is compromised.”

As a result, says Lee, OGVG operators face distinct challenges and competitive disadvantages, making meaningful market substitution impractical.

“In light of these realities, OGVG maintains that building resilience is best accomplished by fortifying stability and efficiency within our established primary trade corridors, rather than attempting to diversify into markets that remain structurally out of reach,” he says. “This strategy emphasizes proactive engagement with regulators and trading partners to anticipate policy shifts, ensure predictable border operations and minimize disruptions.”

Lee says OGVG’s approach also includes ongoing efforts to boost operational efficiency and reduce delays at export points, alongside risk-management strategies within current markets to enhance commercial certainty.

“Ultimately, for commodities as perishable as those produced by OGVG, adapting to trade disruptions is less about exploring new markets and more about deepening certainty, efficiency and collaboration within existing cross-border relationships,” he says. “By focusing on these priorities, we are better equipped to maintain stability and thrive despite the challenges posed by evolving trade landscapes.”

As to USMCA, Lee says OGVG is “cautiously optimistic” the agreement will be renewed without additional challenges to food access or affordability.

“Our partnership with the U.S. is vital. We depend on each other for a diverse array of commodities, each country contributing what it grows best,” he says. “In particular, we rely on imports of products that are not commercially viable in Canada due to our climate, highlighting the importance of maintaining a balanced and mutually supportive trade relationship. This collaboration not only strengthens our food systems but also reinforces the economic ties that benefit both nations.”

“Our members can service more than 58% of the U.S. population within a day’s drive. This proximity ensures that produce reaches consumers remarkably fresh, maintaining quality from vine to table,” says Richard Lee, executive director of Ontario Greenhouse Vegetable Growers.

(Photo courtesy of Ontario Greenhouse Vegetable Growers)

Rising Input Costs

Input costs continue to make headlines with both greenhouse and field growers feeling the pinch.

“Greenhouse vegetable growers face significantly higher fixed and variable input costs, with energy and labor dominating their cost structure,” says Lee, who notes that heating, electricity — especially for lighting and climate control — and carbon‑related charges are major expenses in Ontario’s year‑round greenhouse operations.

“Electricity consumption alone has grown sharply as growers expand production and adopt supplemental lighting for consistent output and displacing our reliance on imported produce during the winter months,” he says.

Unlike seasonal field-grown labor, the year-round growing model of greenhouses means labor costs are also proportionately higher, he says.

“In addition, greenhouse growers carry substantial capital costs tied to infrastructure, environmental control systems, automation and technology upgrades, which leaves them more exposed to interest rate fluctuations and financing costs than field growers,” Lee says.

Lee says greenhouse growers are addressing rising costs and the need for greater sustainability by making substantial investments in energy efficiency, automation and advanced technology. Upgrades such as modern lighting systems, energy-saving climate controls and data-driven production optimization are being widely adopted, he says.

Additionally, many growers are focusing on expanding their operational scale and maximizing yields to spread fixed costs across greater output, says Lee.

“[It’s] a strategy that has fueled ongoing growth within the sector despite persistent economic challenges,” he says.

The Role of AI

Artificial intelligence continues to reshape how food is grown. For greenhouse growers, many of whom already have access to millions of operational data points, AI is evolving into a critical tool for everything from optimizing energy and labor efficiency to risk management.

“AI’s most immediate role is in operational efficiency and decision support,” Lee says. “Greenhouse production already generates large volumes of data through climate controls, sensors, lighting systems, irrigation and crop monitoring. AI allows growers to integrate and interpret that data more effectively, identifying patterns and optimizing decisions around temperature, humidity, lighting intensity, water use and nutrient delivery.

“In a cost environment where energy and inputs represent a significant share of operating expenses, even incremental efficiency gains can have meaningful impacts on profitability,” he adds.

From a concentrated hub in southwestern Ontario, the majority of Canada’s greenhouse growers are strategically located within a 24-hour drive of more than half the U.S. population.

(Photo courtesy of Ontario Greenhouse Vegetable Growers)

Lee sees AI also playing a growing role in labor optimization, which as growers face persistent labor shortages and rising wage pressures, has become increasingly important.

“Tools that support automated crop monitoring, predictive maintenance, harvesting assistance and workflow scheduling help reduce reliance on manual processes and allow labor to be deployed more strategically,” Lee says. “Rather than replacing workers, AI is increasingly about making existing labor more productive and resilient.”

AI-driven forecasting in risk management and planning, whether it’s to support better yield predictions or identify early signs of disease, is another area where this technology is helping to improve greenhouse operations.

But OGVG also emphasizes that AI adoption is not a “silver bullet” or without limitations.

“For this reason, OGVG views AI as part of a broader toolkit rather than a standalone solution,” Lee says. “Its importance lies in how it complements grower expertise, supports efficiency and enhances resilience over time.”

Navigating Uncertainty

Last year was marked by economic turbulence for many farmers. Lee says OGVG supports its members through economic uncertainty in a number of ways that, together, aim to improve access to information, strengthen connections and ensure growers have both the insight and the voice needed to navigate today’s economic pressures and plan for what comes next.

OGVG’s key support initiatives include:

Real-time educational resources
- Providing regular briefings, webinars and written updates on critical issues like energy pricing, labor policy and carbon costs.
- Translating complex market and regulatory developments into practical implications for greenhouse growers.
Data sharing and sector benchmarking
- Interpreting sector-level data regarding production costs, energy demand and labor availability.
- Helping growers identify emerging risks and operational efficiencies by comparing their performance against broader sector trends.
Peer learning and networking
- Facilitating forums where growers can share best practices and lessons learned.
- Encouraging peer-to-peer exchange on technical issues such as pest management, automation investments and cash flow management.
Government and policy advocacy
- Acting as a bridge between policymakers and greenhouse operators to ensure real-world impacts are considered in regulation.
- Providing a two-way communication channel that keeps growers informed of upcoming changes while giving them a voice in the outcome.
Long-term resilience planning
- Assisting growers in evaluating capital investments and understanding their risk exposure.
- Focus on technologies that improve efficiency and reduce the intensity of inputs (like energy and labor) to secure future profitability.

Innovation and Automation

While innovation has long been central to Ontario’s greenhouse operations, Lee sees it becoming even more tightly integrated into day‑to‑day operations in the coming years.

“The next phase of greenhouse innovation is less about single, breakthrough technologies and more about the convergence of automation, data and biology to improve consistency, manage cost pressures and reduce operational risk in a highly competitive North American marketplace,” Lee says.

Automation and innovation that reduce manual tasks and address labor shortages will be of particular importance.

“Over the next several years, more operations are expected to adopt automated or semi‑automated systems for harvesting, pruning, crop scouting and material handling,” he says.

Energy and sustainability also will continue to be a major focus of innovation in Ontario, says Lee, who expects to see growers deepening investments in energy efficiency, electrification, waste‑heat recovery and circular systems that lower per‑unit production costs while aligning with evolving environmental expectations.

“Innovation in this area will not only be technological but also operational, as growers refine how energy systems interact with crop cycles, lighting strategies and production planning,” he says. “The goal is greater control and predictability in operating costs, rather than simply reduced consumption.”

Biological innovation that supports stronger, more resilient crops will also play an important role, says Lee.

“Ultimately, greenhouse innovation in Ontario over the next three to five years will be defined by its ability to solve real‑world pressures: labor constraints, rising input costs, market volatility and increasing expectations around sustainability and reliability,” he says. “Automation in harvesting and crop work, integrated AI‑driven systems and energy‑smart production models will not just enhance efficiency, they will increasingly be prerequisites for maintaining competitiveness, ensuring resilience and keeping Ontario’s greenhouse sector firmly positioned as a leader in North American fresh vegetable production.”

A Model to Watch

While certain challenges including rising input costs, labor shortages and wage costs, pest and disease pressures, and geopolitical uncertainty have impacted all of farming — whether inside or outdoors — controlled environment agriculture has its own unique challenges to confront. Specifically, energy costs are the largest line item for Ontario greenhouse growers, particularly during winter months.

But despite these challenges, Ontario has emerged as a world-class hub of greenhouse growing. What’s the secret to this success?

“What truly sets Ontario growers apart is their forward-thinking mindset: they readily adopt state-of-the-art technologies, aim to forge strong partnerships within their communities, and adapt swiftly to shifting market dynamics,” says Lee.

Education is also the cornerstone of their approach, he says.

“Ontario growers invest heavily in learning and advanced cultivation techniques, ensuring their crops consistently meet high standards for quality while maintaining sustainable practices,” Lee says. “Ultimately, their recipe for success blends teamwork, adaptability and visionary strategies — a combination that enables them to thrive in the ever-evolving landscape of greenhouse agriculture.”

How One Kansas Family is Cultivating a New Legacy by Diversifying their Farm

Tue, 07 Apr 2026 14:13:51 GMT

In a state where wheat, cattle and corn fill the fields of Kansas, broccoli doesn’t typically make the list of farm favorites. But it’s Jacob Thomas’, the co-owner of Jet Produce and Meats , favorite food to grow. His family’s farm started as a livestock operation in the 1950s. Today, it’s making a way for the next generation by diversifying the operation and connecting to the personal side of producing food.

“When I pick a head of broccoli, I know exactly ... what’s going to happen to it. Somebody’s going to buy that to eat for dinner,” Thomas said. His passion for produce began at age 14 when he asked his dad if he could plant a garden. “I think the draw to it for me was that a lot of farms are growing corn, soybeans and even raising livestock. How does that actually feed a person?”

Jacob and his wife Jennifer, started their farm and business while Thomas was a junior in college at Iowa State University. Their venture began on a quarter of an acre. “It was like, wow, there really is something to this. People will stop on the side of the road and buy vegetables. This is interesting.”

The following year, their business model grew to selling food at the farmers markets. Today, the operation, spans nearly 17 acres, includes eight greenhouses, and operates its own storefront on the family farm. Jet Produce also sells its products to farmers markets in the Kansas City area.

(Jet Produce and Meats Facebook Page)

Jet Produce grows most vegetables, pumpkins, popcorn and flowers. Thomas said flowers account for nearly 20% of their sales and help them manage risk throughout the year. Jacob notes that the direct connection to the consumer changes the experience of farming.

“That’s something that’s just really nice for me,” he said. "[To] have all that positive interaction with customers that are just so thankful for the food.”

Back to the Roots

Jacob and Jennifer have help from their daughters Lisa and Sarah, ages 7 and 5. Jacob’s parents are also active in the operation. Dale Thomas, Jacob’s dad, can be found managing the storefront. He wasn’t originally sure about Jacob’s interest in horticulture, but he now sees the value of adding produce to their operation.

“It’s a lot more personable than the farming I ever did,” he said. Dale’s primary role on the farm is taking care of the livestock and hay. It’s a job that brought the family back to its roots. “The Leavenworth Farmers Market, just basically said to Jacob one day, ‘you know there’s nobody here selling beef, why don’t you grow beef or sell beef?’”

Now, Jet Produce sells beef, pork, chickens, and lamb directly to customers. But the family isn’t just building consumer connections; their focus is also at home.

“My girls were at that age where they just want to hang out with me all day and they want to learn,” Jacob said. “Every opportunity I can get to have them help me plant something, help me sorting, anything that they can do.”

Jacob, Jennifer, Lisa and Sarah Thomas.

(Credits: Jet Produce and Meats Facebook)

Overall, Jacob said the wide variety of crops and livestock has gained the respect of other farmers in the area, even if it started as a different model of farming. “They realize now that what I’m doing isn’t just like a really big backyard garden. That it is farming,” he said. “It’s just different farming.”

Cultivating the Next Generation of Produce Shoppers at Southern Exposure

Thu, 05 Mar 2026 07:36:39 GMT

ORLANDO, Fla. — Fresh produce leaders are moving beyond basic displays to meet the growing consumer demand for functional health and culinary versatility. By focusing on “fibermaxxing” trends, mushroom micros and dietitian-backed insights, the industry is strategically positioning itself to capture the attention and the carts of younger, health-conscious shoppers.

Brandon Parker, Broc Davis, Mark Shuman, Luke Shuman, (back row) John Shuman, Jake Shuman, Adam Brady, Johnny White, Gene Edwards, (front row) Luke Shuman, Mason Goosby, Erin Waters and McKenzie Probst are shown at the Shuman Farms booth at Southern Exposure.

(Photo: Christina Herrick)

John Shuman, president and CEO of Shuman Farms, says lifting the vegetable category is front of mind for the company.

“We’re treading water in the vegetable category,” he says. “We need to highlight the value of fresh vegetables.”

Shuman points to the revamped Shuman Farms University as a way to highlight the versatility and value of Vidalia onions. Shuman Farms University offers merchandising tips and consumer insights to drive sales and inspire consumption.

“It’s a discovery process for the younger generation,” he says. “We want to show how easy it is to add vegetables to meals.”

Adrienne Barrero and Lavanya Setia are shown at the National Mango Board’s Southern Exposure booth.

(Photo: Christina Herrick)

Nutrition is a major trend, says Lavanya Setia, director of marketing for the National Mango Board. The organization debuted some new point-of-sale displays that really highlight the health benefits that mangoes offer.

She says this goes beyond just nutrients and macros to micros.

Many retailers who visited the National Mango Board’s booth wanted to talk about availability and what the season will look like.

“Retailers are trying to get ahead,” Setia says.

She also says the conversation is going beyond just mangoes and has started to delve into the different varieties available.

“Retailers are getting curious about the varieties and learn what different mangoes are good for so they can market them appropriately,” she says.

Bob Catinella and CarrieAnn Arias are shown at the USA Pears booth at Southern Exposure.

(Photo: Christina Herrick)

Fiber is a big focus for Pears USA as talk of “fibermaxxing” continues to build. Pears USA showcases new bins at Southern Exposure that talk to the health benefits of a diet rich in pears.

“It’s just begun,” Pears USA President and CEO CarrieAnn Arias says of the fiber wave that is hitting social media.

Arias says she’s seen more interest in pears as being a part of a fiber-rich diet, and she says it’s been a good move for the organization to bring on a registered dietitian to help keep the conversation up about pears and fiber.

“As consumers looking for pears a part of a healthy diet, we’re poised to capitalize,” she says.

There’s also a greater discussion of how fiber is a good partner to protein, which supports whole-body health. Pears provide a flexible option, Arias says.

Mike Stephan, Amy Wood, Ben Mossing and Leslie Harden are shown at Monterey Mushrooms’ Southern Exposure booth.

(Photo: Christina Herrick)

Monterey Mushrooms debuted a new till with a top seal, which will protect mushrooms in transit. Mike Stephan, vice president of sales and business development for Monterey Mushrooms, says the visually appealing packaging also offers a visible best-by date and country of origin. Highlighting the nutritional value of mushrooms is important.

Stephan says Monterey has focused a lot on 18- to 42-year-old consumers as an emerging segment of shoppers. Mushrooms offer distinct flavors through various varieties, and there are numerous health benefits from a diet rich in mushrooms.

“They have the potential to become the next generation of mushroom consumers,” Stephan says of the shopper in that age range.

Kirby Maragulia, Rebecca Kilburn, Amanda Keefer and Andrea Wiggins are shown at the Healthy Family Project’s Southern Exposure booth.

(Photo: Christina Herrick)

Amanda Keefer, senior director of marketing and communications with the Healthy Family Project, says the organization’s annual reception, which had to be relocated indoors, went well. She says she’s seen how the organization, launched in 2002, has shown growth and highlighted its mission of “do well by doing good” at Southern Exposure. Keefer says the Healthy Family Project helps companies flourish while doing good.

Keefer says that while there are many influencers who popped up in the fresh produce industry, the Healthy Family Project has leaned into dietitians.

“Dietitians are our trusted resources,” Keefer says. “They have firsthand knowledge.”

Healthy Family Project has launched a “5 Minutes with a Dietitian” initiative to help promote healthy produce and promote produce as a mood booster.

Leadership Changes Happening at Sakata Seed America

Wed, 28 Jan 2026 22:20:36 GMT

On Jan. 26, Woodland, Calif.-based seed research and production company Sakata Seed America, a subsidiary of Japan-based Sakata Seed Corporation, announced several changes to its leadership team.

The changes included the departure of former president and CEO, Eduardo Flores; the promotion of Dave Armstrong to the role; and the promotion of Justin Davis to chief operating officer of vegetables. The company thanked Flores for his contributions and wished him success in his future endeavors.

Davis, in his new role that is effective Feb. 1, will report directly to Armstrong in his new role. Davis is a 20-year veteran of Sakata and currently serves as executive director of commercial operations, where he leads sales, marketing and supply chain for the vegetable business.

“Throughout his career with Sakata, Justin has demonstrated strong leadership capability and a deep commitment to Sakata’s values and culture,” Armstrong says. “Justin’s long experience with Sakata, combined with his leadership of our commercial operations, gives him a deep understanding of our business and our culture.”

In the new role, Davis will assume responsibility for the end-to-end operations of Sakata Seed America’s vegetable business, integrating research and development, supply chain and vegetable seed sales and marketing to support innovation.

What’s the Future of the Produce Department? A Fresh Del Monte Exec Talks Vision, Strategy, New Acquisition

Mon, 26 Jan 2026 01:15:43 GMT

It’s been a promising start to the year for the Coral Gables, Fla.-based Fresh Del Monte, with the newly released Dietary Guidelines for Americans placing a strong emphasis on fruits and vegetables, and the company’s recently won bid to acquire assets from the California-based Del Monte Foods Corporation.

To learn how Fresh Del Monte sees the new food pyramid influencing the fresh produce department at retail and what its pending acquisition of Del Monte assets could mean for the fresh produce company, The Packer connected with Danny Dumas, senior vice president of sales, marketing and product management for Fresh Del Monte.

The new guidelines place produce and proteins at the widest part of the inverted pyramid, signaling they should be the foundation of every meal. How does Fresh Del Monte plan to adjust its marketing or product mix to address this shift? Are you planning on new products or packaging as a result?

Dumas: The updated guidelines reinforce a direction we’re already moving toward. At Fresh Del Monte, we see this less as a pivot and more as an acceleration.

From a marketing standpoint, we expect to place greater emphasis on how fresh produce anchors everyday meals by highlighting vegetables and fruits as meal builders, not just ingredients.

On the product side, we’re continually evaluating how packaging, formats and assortments can make it easier for consumers to meet these expectations. That includes portion-appropriate packaging and formats that support convenience without compromising freshness or quality.

Danny Dumas is senior vice president of sales, marketing and product management for Fresh Del Monte.

(Photo courtesy of Fresh Del Monte)

With the 2026 guidelines recommending three servings of vegetables and two servings of fruit daily for a 2,000-calorie diet, do you anticipate this influencing how produce departments are merchandised or the product mix in-store?

Yes, we expect this to influence how produce departments are merchandised. Clear, numerical guidance gives retailers a stronger foundation to rethink layout, signage and cross-merchandising. We anticipate seeing produce departments organized more intentionally around daily eating patterns, for example, vegetables grouped by meal occasion or usage rather than just by category.

Over time, this may also influence the mix on-shelf, with more space dedicated to everyday staples, versatile vegetables and high-rotation fruits that support repeat consumption rather than occasional purchase.

The MAHA initiative also emphasizes food as medicine and nutrient density. Some in the produce industry are concerned the “food as medicine” messaging takes away from the flavor, joy and vibrancy of fresh fruits and vegetables. Where does Fresh Del Monte stand?

We support the idea that food plays a critical role in long-term health, but we don’t believe that it has to come at the expense of joy, flavor or experience. Fresh fruits and vegetables are powerful precisely because they are both nourishing and enjoyable. This is clear from our mission statement: to inspire healthy lifestyles by providing wholesome and convenient products to everyone, everywhere.

We focus on growing and delivering produce at peak quality because when food tastes better, people eat more of it.

How can the fresh produce industry use the new guidelines to drive increased consumption of fresh fruits and vegetables?

Increased consumption won’t come from telling people to eat more produce but by making produce easier to choose, easier to use and easier to enjoy every single day.

As an industry, we must reduce friction at every step of the journey — from discovery to preparation to consumption. Shoppers should feel confident selecting produce, inspired by how to use it and rewarded by how it tastes. When fruits and vegetables feel approachable, intuitive and consistently satisfying, they become diet staples.

The industry’s role, then, is to simplify decision-making, spark inspiration and remove barriers — not through more messaging alone, but through better experiences in-store, at home and at the table.

SNAP benefits don’t currently include value-added produce such as precut items or salads that come with a fork. What is Fresh Del Monte’s position, and do you think this will remain the case moving forward?

If fresh produce is truly the foundation of the diet, then formats that make it easier to consume, including certain value-added options, should be available for all.

While policy decisions sit outside our control, we have made progress but believe there’s room for thoughtful evolution here. The long-term goal should be to remove barriers to fresh produce consumption, especially for households balancing time, cost and nutrition.

Earlier this month, Fresh Del Monte Produce won a bid to acquire select assets of the California-based Del Monte Foods Corporation for $285 million. If the sale hearing, scheduled for Jan. 28 closes, the transaction will bring the Del Monte brand under a single owner for the first time in nearly four decades. How would the acquisition further support Fresh Del Monte’s abilities to reach consumers with new food pyramid-friendly foods?

The potential purchase of Del Monte Foods’ assets allows us even more ways to offer consumers quality fruits and vegetables in a convenient way. It expands our portfolio of produce, adding prepared and packed vegetables and refrigerated fruit.

Ultimately, it helps us deliver high-quality fruits and vegetables, consistently and at scale, in ways that align with how people are being encouraged to eat now and in the future.

Specialty Crops Suffered Staggering Economic Losses in 2025, Will Relief Come in Time?

Wed, 21 Jan 2026 22:27:23 GMT

Economic losses to specialty crops last year were on a level that can put farming operations out of business.

The American Farm Bureau Federation estimates $3.6 billion in economic losses for almonds, $1.4 billion for apples, $763 million for lettuce, and $717 million for potatoes alone.

Specialty crop leaders this week renewed their calls for urgent economic support for U.S. growers and shared their disappointment after the U.S. House released final spending bills Jan. 20 that did not include aid for American specialty crop producers.

While the Specialty Crops Farm Bill Alliance (SCFBA) says specialty crops, including fruits, vegetables, tree nuts, nursery, greenhouse and floriculture products, generate more than $75 billion annually in U.S. agricultural cash receipts, account for more than one-third of all U.S. crop sales and support rural economies nationwide, under the current USDA Farmer Bridge Assistance program, $11 billion is allocated to row crops, and only $1 billion is reserved for specialty crops and other commodities, with key details on eligibility, payment and timing still unresolved.

“It’s a challenge with specialty crops to come up with aggregated data across all the more than 300 different commodities, but the American Farm Bureau Federation has done good analysis related to specialty crops,” says Kam Quarles, CEO of the National Potato Council and SCFBA co-chair.

“Effectively Farm Bureau is saying that if you’re going to have a relief plan rollout, specialty crops should be about a third of whatever Congress spits out,” he says.

Word on Capitol Hill is Congress is contemplating a total of $15 billion in assistance, SCFBA says.

“We agree with the one-third of whatever Congress comes up with, but also the package has to be large enough to make a material impact,” Quarles says. “The specialty crop industry has told Congress that we need no less than $5 billion in economic relief for specialty crops in order to positively move the needle for growers.

With food affordability still a top focus for many consumers, what happens to the cost of fruits, vegetables and other grocery staples if specialty crops don’t receive the aid they desperately need?

“We’re facing an unprecedented economic crisis in the U.S. right now for agriculture, and it’s not just specialty crops, it’s broader than that,” Quarles says. “If you have growers that are going out of business due to this economic crisis, that’s going to further impact supplies of commodities. It’s going to impact prices, and it will add to the affordability issue.”

Last week SCFBA joined American Farm Bureau Federation and ag organizations across the U.S. in penning a letter to Congress highlighting record-high input costs, labor shortages, weather challenges and historically low market prices that have caused farmers to face negative margins and nearly $100 billion in losses nationwide.

Reasons for Optimism

Quarles says feedback from both the House and Senate appropriations committees on the specialty crop crisis has been encouraging.

“They absolutely understand where we’re coming from,” he says. “The other thing to remember is that there have been fundamental changes in tax policy that were put into law last summer, and they’ve already started to come online. And when some of the trade agreements that have been discussed are finalized, they also could create a more competitive environment, along with the tax policy.”

But could this be a case of too little, too late?

“These policy recommendations could create a much better environment in the future, but if you’re out of business before you ever get to that better environment, it just doesn’t matter,” Quarles says. “So that’s the imperative of this economic relief; we need a short-term safety net or a bridge, whatever you want to call it, to get producers from this crisis into an area where they can start to take advantage of some of these changes.”

Another bright spot, he says, is how effectively the industry, along with he and his SCFBA co-chairs, including Cathy Burns, CEO of the International Fresh Produce Association; Mike Joyner, president of the Florida Fruit and Vegetable Association; and Dave Puglia, president and CEO of Western Growers, are working together.

“The industry has really rallied together under the umbrella of the Specialty Crop Farm Bill Alliance,” Quarles says. “Twenty years ago, this was not the way the industry worked, but the alliance has created a kind of muscle memory, where we know how to all get around the table. We know how to look at a particular situation, develop a strategy, and then everybody disperses out to where they have strengths across the United States.”

“It has really been the best of the fresh produce industry rallying together to try to get some relief for our grower members,” he continues. “I’m very hopeful that we’re going to get something positive done here.”

7 Opportunities to Boost Produce Sales in 2026

Fri, 16 Jan 2026 23:41:56 GMT

From the surprising new power shopper to engaging Gen Z and millennials to redefining value in the produce department, here’s a look at what’s driving fresh produce consumption in the year ahead. Fresh Trends 2026 , The Packer’s annual report on purchasing behavior and consumption habits across 50 fresh fruits and vegetables, offers data and insights designed to increase produce sales and position the industry for success.

1. Men Are the New Produce Power Players

One of the most significant shifts in the 2026 data is the rise of the male shopper. Men reported higher purchase rates for “differentiated” produce — think organics, super-premium strawberries, lion’s mane mushrooms, value-added produce and purple sweet potatoes — than women. And not only are they buying more specialty items, but they are also willing to pay a premium to get what they want.

2. Gen Z and Millennials Remain the Drivers of Different

If it’s new, local or organic, younger shoppers are likely the ones buying it. Gen Z and millennial consumers continue to lead the charge in purchasing specialty items like jumbo blueberries, sweet snacking peppers and specialty mushrooms. For these generations, produce isn’t just a side dish or snack; it’s an experience.

3. The Banana Renaissance is Real

Bananas are officially back in a big way. Fresh Trends 2026 found that alongside potatoes, bananas were the most purchased produce item, with 92% of respondents buying them in the past 12 months. Experts attribute the uptick to their status as a “habit-forming” food — a routine, nutrient-dense snack that fits perfectly alongside protein shakes and supplements for active lifestyles.

4. Organic Produce Growth Driven by Younger Shoppers, Men

While the majority of consumers still predominantly purchase conventionally grown produce, the organic market remains resilient, driven by men and younger shoppers.

Among organic buyers, nearly one-third (30%) of respondents said 26% to 50% of their fruit and vegetable purchases are organic, a trend led by millennials.
About 8% of men surveyed said they were willing to pay a staggering 50% more for organic fruits and vegetables — twice the rate of women. While most organic buyers are comfortable with a 10% to 24% markup, this “super-loyal” segment is one to watch.

5. Big Box Stores Are the Go-To for Organics

Fresh Trends 2026 finds that chain superstores such as Walmart and Target have become the primary destination for organic produce, with 48% of all organic buyers shopping those stores. Among younger shoppers, that percentage is even higher. Fifty-nine percent of Gen Z organic produce shoppers and 55% of millennials indicate they shop chain superstores for organic produce, compared with 48% of Gen X and 30% of baby boomers.

6. Value Is About More Than Just Cheap

While inflation is a concern, the 2026 value proposition for produce isn’t just about the lowest price. Consumers are looking for functional fuel, flavor, versatility and culinary experiences. They want produce that delivers the whole package: health benefits, deliciousness, fiber, protein, convenience and more.

7. Think Meal Solutions Versus Commodities

Circana estimates that 78% to 80% of America’s calories are consumed at home. This is a huge opportunity for produce to market fruits and vegetables as meal solutions. The industry can do more to demonstrate how a bag of potatoes or a clamshell of tomatoes can be used across multiple eating occasions from snacks to salads to main courses, for example.

This meal solutions mindset also fits with the male-dominated trend of produce-, fiber- and protein-rich meal prepping — cooking all the meals for the week(s) ahead in one day.

6 Ways to Maximize These Trends

Target the male power shopper: Curate displays featuring high-end items like purple sweetpotatoes, specialty mushrooms and value-added produce in high-visibility areas; tweak your marketing to include images of men enjoying produce with kids and without; cross-merchandise meat and veggies and dairy with fruit to offer a destination for meal prepping.
Market produce as an experience for Gen Z and millennials: Call attention to new and trending items; highlight origin stories through in-store signage and online; create social media-worthy displays of unique and exotic fruits and veggies to encourage younger shoppers to share their finds.
Reposition routine items as functional fuel: Market everyday items like bananas as functional performance food. Place them in the same category as protein shakes and powders, nutrition bars and supplements to drive volume among fitness-focused shoppers.
Promote organics to key segments: As organic growth is now being fueled by men and younger generations, use loyalty program data to send organic-specific promotions to male shoppers and Gen Z and millennial customers.
Lean into functional health benefits: Use signage and digital marketing to highlight specific functional benefits beyond health. Call out fiber content, protein and gut health benefits that align with dietary trends expected to dominate 2026.
Prioritize emotional equity over a commodity mindset: Build emotional equity around produce brands through storytelling, sustainable packaging and transparent sourcing to create a connection with the shopper that justifies a higher price point even during inflationary times.

New Dietary Guidelines Move Food Pyramid Closer to the Farm

Wed, 07 Jan 2026 20:43:25 GMT

The White House delivered a simple but clear message to Americans today: Eat real food.

“We are finally putting real food back at the center of the American diet. Real food that nourishes the body, restores health, fuels energy and builds strength,” says Secretary of Agriculture Brooke Rollins. “This pivot also leans into the abundant, affordable and healthy food supply already available from America’s incredible farmers and ranchers. By making milk, raising cattle and growing wholesome fruits, vegetables and grains, they hold the key to solving our national health crisis.”

In the “most significant reset of federal nutrition policy in decades,” the White House released the Dietary Guidelines for Americans, 2025–2030 . The updated pyramid inverts the 1992 USDA version by prioritizing:

Protein (1.2 to 1.6 grams of protein per kilogram of body weight per day, an increase from 0.8 grams)
Dairy and healthy fats as the foundation
Vegetables (3 servings per day)
Fruits (2 servings per day)

Unlike the old pyramid’s grain-heavy base and processed carbs, new recommendations limit whole grains to 2 to 4 servings per day and added sugars and highly processed oils should be avoided entirely.

Eat More Protein

Rollins says the previous dietary guidelines demonized protein in favor of carbohydrates.

“These guidelines reflect gold standard science by prioritizing high-quality, nutrient-dense protein foods in every meal,” Rollins says. “This includes a variety of animal sources, including eggs, poultry, seafood, and red meat, in addition to plant-sourced protein foods such as beans, peas, lentils, legumes, nuts, seeds and soy.”

To put the new protein recommendations into perspective, Sigrid Johannes, executive director of government affairs for the National Cattlemen’s Beef Association, says for folks who should be consuming 1.6 grams of protein per kilogram of body weight that’s a 100% increase in recommended daily protein intake.

Dairy’s Seat at the Table

Dairy emerged in a strong position under the new dietary guidelines, with federal nutrition guidance supporting dairy at all fat levels for the first time.

“One of the key messages they’re telling consumers is eat dairy and eat dairy at all fat levels — that’s whole milk, cheese and butter,” says Matt Herrick of the International Dairy Foods Association. He calls it “a significant watershed moment,” reflecting how many families currently eat and shop today.

Echoing Herrick’s perspective, National Milk Producers Federation President and CEO Gregg Doud adds by better recognizing both fat and protein, the guidelines give a fuller picture of dairy’s nutritional value.

“Not all fats are created equal, and because the guidelines acknowledge this, dairy’s benefits are better reflected in this iteration of the guidelines,” Doud says.

When it comes to protein, consumer demand is reshaping the category, with cottage cheese at its highest level since the 1980s because of the high-protein trend, Herrick notes.

“Consumers are looking at labels more than ever and trying to find cleaner, less processed foods. Dairy fits that bill. Most products have just a handful of ingredients, and they’re all high in protein. People are turning to protein for growth, energy and overall health, and we’re going to continue to see consumers look to dairy to fulfill their protein and healthy fats needs,” Herrick says.

The processing sector has grown alongside the rising demand for dairy, reflecting both increased production and changing consumer preferences. Roughly $8 billion has been invested in new processing facilities from 2022 to 2025, with another $11 billion expected through 2028.

“We’re going to continue to see investments in processing facilities — new plants, updated lines and more capacity — to meet growing consumer demand for dairy protein and healthy fats,” Herrick notes.

Eat More Meat and Poultry

When it comes to meat and poultry, Julie Anna Potts, Meat Institute President and CEO, says Secretary Rollins and Secretary Kennedy’s leadership have simplified the dietary guidelines making it clear meat is a protein powerhouse.

“Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins and highly bioavailable minerals that support human health throughout the lifespan,” Potts says.

Kansas beef producer Marisa Kleysteuber describes the new “commonsense” dietary guidelines as “exciting and refreshing.”

“As beef producers we are blessed to work with a ruminant animal that can utilize Mother Nature’s production of cellulose from rain and sunshine and then convert it to one of the most nutrient rich proteins there is,” she says. “Whether the consumer is desiring an organic, grass fed or corn fed beef product, there are cattlemen and women all over the U.S. who put their heart into raising these cattle to produce a nutritious and delicious product that we have always believed in and now our leaders are standing behind the ranchers and farmers of America.”

Quintessentially American foods such as burgers, steaks, pork chops and Easter hams can remain a staple of American households, and the guidelines go so far as to recommend parents introduce nutrient-dense foods, including meat, early and continue focusing on “nutrient-dense foods such as protein foods” throughout childhood.

“America’s pork producers appreciate the 2025 dietary guidelines putting pork front and center on the plate. They took note of producer concerns and rightly gave pork and other high-protein, nutrient-dense and delicious meats their due when it comes to Americans’ health and dietary habits,” says Rob Brenneman , National Pork Producers Council president-elect and pork producer from Washington, Iowa.

Maddie Hokanson , a Minnesota pork producer and mother of two, says the new dietary guidelines’ strong emphasis on protein is a positive for the pork industry. She believes the new guidelines, paired with pork’s quality nutrition and versatility, bring together the perfect opportunity to increase pork consumption and demand in the U.S.

“As pig farmers, we are proud to produce a meat product that is packed with high-quality protein, while also being nutrient-dense with many essential vitamins and minerals,” Hokanson says. “As a parent to young children, I see both the physical and cognitive benefits of prioritizing protein in the diet at all ages, and I’m excited to see what the short- and long-term effects of this recommendation will be.”

Three Servings of Veggies and Two Servings of Fruit

Dairy and meat weren’t the only items at the top of the new dietary pyramid. Fresh fruits and vegetables were also given top billing.

“Diets rich in vegetables and fruits reduce disease risk more effectively than many drugs,” says Robert F Kennedy Jr., Secretary of Health.

The new dietary guidelines recommend three servings of vegetables and two servings of fruit per day. Like past editions of the dietary guidelines , the new guidelines recommend Americans eat “a variety of colorful, nutrient-dense vegetables and fruits” and advises whole produce items be eaten “in their original form.” Though not explicitly stated, the updated guidelines also call out “frozen, dried, or canned vegetables or fruits with no or very limited added sugars” as good options.

“Today’s dietary guidelines reinforce the critical role fruits and vegetables play in overall health,” says Mollie Van Lieu, International Fresh Produce Association vice president of nutrition and health, in the group’s response. “Scientific evidence consistently shows that fruits and vegetables should make up the majority of what people eat. The Administration’s focus on whole foods is an opportunity to increase fruit and vegetable intake, as they are the most nutrient-dense foods available.”

Rollins Teases Plan to Expand Real Food Retail Accessibility

There was more than the new dietary guidelines announced at the press event. Rollins mentioned upcoming changes at retail she says would increase the accessibility of whole, healthy foods to those in food deserts.

“Soon, USDA will finalize our stocking standards,” she says, explaining retailers that take SNAP benefits are bound by the stocking standards. “Very soon we will be finalizing that rule that will mandate all 250,000 retailers in America to double the type of staple foods they provide for America’s SNAP households. This means healthier options will be in reach for all American families, regardless of circumstance, at levels never seen before in our country.”

Grains and Oilseed Industry Focuses on Positives

In terms of grains, in its guidance USDA recommends Americans “focus on whole grains, while sharply reducing refined carbohydrates.” The National Association of Wheat Growers (NAWG) shared mixed reactions to the changes.

“We appreciate the continued recognition of whole grains as an essential part of Americans’ diets,” said a spokesperson with NAWG in a statement to Farm Journal. “However, we are concerned that some portions of the new guidelines around grains and wheat are unintentionally confusing. Wheat, wheat flour, and foods made from wheat have been nutrient-rich, life-sustaining staples for tens of thousands of years and deserve clear, continued support as a central part of our nation’s diet.”

The American Soybean Association (ASA) focuses on the positives saying it highlights the importance of increased protein consumption, including plant-based proteins, such as soy-based foods. They also emphasize prioritizing healthy fats, including oils rich in essential fatty acids like soybean oil.

ASA says an addendum continues to call into question the process of soybean oil extraction, which it says is scientifically proven to be safe for human health.

“Soybean oil and soy protein play a critical role in the health and nutrition of Americans,” says Scott Metzger, ASA president and Ohio farmer, in a press release. “We remain deeply concerned by the rhetoric and selectively cited studies regarding the health and safety of soybean oil in DGA supporting material.”

Metzger says soybean growers will continue to work with the administration and educate MAHA commission leadership on the health benefits of soy-based foods and soybean oil.

The National Oilseed Processors Association (NOPA) echoed those concern: “Vegetable oils, or “seed oils” as they’re sometimes referred to, are a significant provider of essential fatty acids and remain a safe and cost-effective source of dietary fats in the American diet, as they are globally,” said a NOPA press release. “However, some appendices rely on a narrow evidence base with limited citations, which is concerning given the administration’s rhetoric questioning the safety of certain vegetable oils despite an established scientific consensus.”

NOPA also argues oilseeds support the production of affordable meat, dairy and eggs as meal produced from oilseeds are a key component of livestock diets.

St. Louis Distributors Gear Up for Holiday Demand

Thu, 20 Nov 2025 22:42:47 GMT

Produce distributors in the St. Louis market offer hundreds of items and are already preparing to take on some traditional holiday favorites.

Vaccaro & Sons

Business was healthy at Vaccaro & Sons Produce on the St. Louis Produce Market Inc. in early November, “but it’s flattening out, just like it normally does at this time of the year,” says Dale Vaccaro, general manager. He was hopeful sales would experience a bump for Thanksgiving, Christmas and New Year’s.

Vaccaro & Sons stocks about 300 items at this time of year, but tomatoes are the firm’s bestsellers.

The company has 25 to 30 different kinds of tomatoes, Vaccaro says, including romas, brown tomatoes, Sapori, Campari and Flavor Bombs.

“Romas are the most economical tomato there is,” he says. “They’re versatile, and you can use the whole tomato.”

Midwest Best

St. Louis-based Midwest Best Produce Co. Inc. has brought back its Mighty

Melon watermelon label and added a unique touch to its fall pumpkin program.

The company has long shipped watermelons under its Midwest Best label, says Edin Saric, owner and president, but this year the firm reinstated the Mighty Melon label it used about eight years ago.

“We wanted to add a second label to our watermelon line — something that stood out and attracted consumers’ attention, other than just our company logo,” he says.

“We ultimately would like to push the Mighty Melon label as our go-to label” and eventually use the label for other items the company offers, he says.

The company has no plans to discontinue the Midwest Best label, however.

The firm sources watermelons from seven U.S. states from April to October and from Mexico during the fall and winter.

Midwest Best also expanded its fall heirloom and white pumpkin program.

“People are buying pumpkins of different colors or shapes to make more creative displays for their homes,” Saric says.

St. Louis-based Midwest Best Produce Inc. sources watermelons from seven U.S. states and Mexico at various times of the year, says Edin Saric, owner and president. The company has brought back its Mighty Melon label for melons and may later extend it to some other commodities, Saric says.

(Photo courtesy of Midwest Best Produce Inc.)

Midstate Produce

Midstate Produce Co. Inc. on the St. Louis market has undergone a warehouse expansion project, says Joe Sanders, owner and president.

“We took 5,000 square feet of old, original units that were inefficient, tore them down and reconfigured the space,” he says.

The new cooler can store any kind of produce at 42°F.

The project will allow for more space and efficiency and help ensure the cold chain is properly maintained, he says.

Midstate Produce ships a full line of products, which includes salads, lettuces and tomatoes.

As fall progresses, offerings will include items like hard and soft squash, cabbage and potatoes. For Thanksgiving and the holidays, sweetpotatoes, celery, cranberries and seasonal citrus are set to take center stage.

The company brokers organic produce but does not store it in-house.

“There’s a need [for organic], but not a big need,” Sanders says.

He adds that he’s thought about acquiring certification to store organic produce at the facility and that might happen in the upcoming year.

Place of Origin

Although Vaccaro & Sons Produce still had some local products, like cabbage, kale and spinach in early November, supplies will dwindle after the first freeze, most likely by late November, Vaccaro says.

Midstate Produce tries to procure local items like potatoes, onions, greens, cabbages squash and pumpkins during the fall, Sanders says.

“Over the winter, we try to keep that going as long as we can,” he says.

The company sources product during this time of year from growing areas in Arizona, California, Florida, the Northeast, the Northwest and Canada, Sanders says.

Midwest Best sources tomatoes from Florida; beans and corn from Georgia; apples from southern Illinois; and vegetables like lettuce, cauliflower and celery from California, Saric says.

That program was scheduled to move Arizona for the winter shortly.

Enza Zaden, Pairwise on Mission to Feed the World Vegetables

Thu, 20 Nov 2025 18:19:05 GMT

Enza Zaden, a Netherlands-based vegetable breeding company that develops and supplies vegetable seeds for some 30 crops to growers worldwide, has entered a strategic agreement to license Pairwise’s Fulcrum Platform, a suite of precision plant breeding tools.

“At Enza Zaden, our mission is to grant people everywhere access to healthy vegetables by developing high-quality varieties and seeds,” says Jaap Mazereeuw, CEO of Enza Zaden. “This collaboration reflects our commitment to breakthrough plant science and responsible innovation to benefit growers, consumers and the environment. Pairwise’s Fulcrum Platform equips us with advanced tools for research, strengthening our ongoing focus on sustainability and creating value for our customers.”

Co-founded by the inventors of CRISPR, Pairwise’s Fulcrum Platform aims to accelerate the development of climate-resilient, nutritious and sustainable crops. By integrating advanced gene-editing tools with its intellectual property portfolio, Pairwise says the platform enables accelerated agricultural innovation worldwide.

“Enza Zaden has a long tradition of developing innovative vegetable varieties. We’re proud to support them in accelerating the natural potential of crops with cutting-edge tools,” says Tom Adams, CEO of Pairwise. “Gene editing is a precise, modern breeding method that complements traditional approaches, enabling breeders to achieve results faster while addressing key challenges like sustainability and disease resistance. Gene editing represents a vital tool for advancing resilient, climate-smart crops that align with sustainable agriculture goals.”

To learn more about the partnership, The Packer connected with Xana Verweij, global biotech director for Enza Zaden.

What are the most pressing challenges vegetable growers face today that gene editing can solve, and how will Enza Zaden and Pairwise joining forces help to expedite these solutions?

Verweij: The world’s population is growing rapidly, and climate change is intensifying the challenges faced by vegetable growers. At Enza Zaden, we contribute to the global availability of healthy food and a sustainable future by developing vegetable varieties that, for example, are resistant to diseases and better able to withstand extreme weather conditions.

The agreement with Pairwise is focused on research and innovation in plant science, supporting Enza Zaden’s mission to breed vegetables that help feed the world. Gene-editing technology will be used to enhance our research programs. The goal is to accelerate the development of improved vegetable varieties that meet the evolving needs of growers, retailers, and consumers.

Are there certain types of vegetables on which Enza Zaden will be focused using the Pairwise platform breeding tools?

The GE technology and IP licensed from Pairwise will be used to enhance Enza Zaden’s research programs. The goal is to accelerate the development of vegetable varieties that meet the evolving needs of growers, retailers and consumers. At this moment all use is focused on research; any future commercial use will be considered in line with regulatory and market developments and Enza Zaden’s strategy.

What are some of Enza Zaden’s past vegetable seed innovation success stories, and what impact have they had on the fresh produce industry?

Enza Zaden has developed tomato seeds with resistance to Tomato Brown Rugose Fruit Virus (ToBRFV), a major global threat to tomato production. These resistant varieties help growers maintain yields and fruit quality, reduce losses and ensure a reliable supply for retailers and consumers.

Each year, Enza Zaden introduces approximately 100 new varieties designed to help growers worldwide produce healthy, diverse and sustainable food. Do you expect the partnership with Pairwise will eventually result in the commercial launch of new vegetable seeds?

The agreement is focused on research use at this moment; there are no genome-edited varieties being introduced to the market as part of this agreement. Enza Zaden’s commitment to non-GMO commercial breeding remains unchanged. Possible commercial use will be communicated when relevant.

Ocean Mist Rebrands Its Roastables Line

Wed, 12 Nov 2025 19:45:23 GMT

Ocean Mist Farms , a grower-shipper of fresh artichokes, debuted a new look for its Roastables line last month at the International Fresh Produce Association’s Global Produce and Floral Show. The company told The Packer that the revamped look is designed to meet customers where they are, with seasons and flavoring that is aligned with today’s shopper.

The new packaging features a vertical window and fun typography that is designed to better engage consumers, stand out on retail shelves and drive category growth, according to Ocean Mist, which says it plans to launch the new packaging next month.

“It’s a breath of fresh air into this line,” Lori Bigras, communications manager at Ocean Mist Farms, told The Packer at the IFPA show. “We want them to jump off the shelves.”

The Roastables line, now with seven items, features washed and trimmed premium vegetables paired with chef-crafted seasoning packets. Featuring flavors for every palate, consumers can prepare a nutritious and delicious side dish in just 15-20 minutes.

Ocean Mist has also launched a “No Shame in a Shortcut” campaign, to go along with the new packaging, that celebrates the ease and enjoyment of fresh, flavorful, oven-ready vegetables.

Chris Drew, president and CEO of Ocean Mist Farms, says the kits were created for time-starved consumers who seek quick, easy and wholesome meal solutions. He says Ocean Mist wants to break out of a “sea of sameness” in the value-added category.

“We’re focused on service, quality and innovation,” Drew told The Packer, noting Ocean Mist really focuses on educating consumers on the value of Rostables. “We want everyone to have access to flavorful and nutritious produce.”

AgZen, Corteva Team up on AI-Powered, Retrofit Sprayer Tech

Fri, 24 Oct 2025 16:10:42 GMT

AgZen announces an agreement with Corteva to further “explore the commercial potential” of AgZen’s AI-powered crop spraying optimization technology, RealCoverage.

The news comes on the heels of Corteva’s big announcement on Oct. 1 , detailing the crop protection multinational’s plan to split its crop protection and seeds businesses.

AgZen, a tech startup spun out of MIT, is making a name for itself by pioneering feedback optimization for spray applications — a new approach the company thinks has potential to improve farmer outcomes and reduce crop input costs.

(AgZen)

AgZen’s first product, RealCoverage, is a retrofit kit that can be bolted onto any sprayer to measure and optimize the number of drops of agrochemicals applied to crops. The system features a boom-mounted sensor that analyzes the coverage and quality of spray applications in real-time, displaying actionable data to a tablet mounted in the cab. Farmers can use the data to optimize the physical settings on spray rigs, both self-propelled and pull-behind, to increase coverage.

The startup says its system works by leveraging AI and cutting-edge computer vision, and customers have used RealCoverage to save 30% to 50% on input costs.

Farmer Feedback

(AgZen)

Northwest Indiana farmer Bryan Brost slapped a RealCoverage system onto his Hagie STS 16 high-clearance sprayer to use on his waxy corn and soybean crops. He says it has helped boost his spray program efficiency overall by reducing application rates while maintaining optimal coverage throughout his 12,000-acre operation.

“The payback came in the first year,” he tells Farm Journal via text message. “We have increased our acres [covered] per day with less hours on the machine, the operator and the nurse tanks supplying product [to the sprayer].”

Corey McIntosh set the technology loose across his 4,000 acre spread in Missouri Valley, Iowa. He is looking forward to using the data to improve his application efficiency across the board. He’s also letting his neighbors and local retailer in on the secret.

“I was getting a chem shuttle refilled at [the] co-op, these guys have always been complimentary of our weed control, I asked them: ‘What percentage of leaf surface area do you think you are covering with your sprayers?’ One of their best operators said he thought 50% coverage. The salesman next to him said it would definitely be more than 60%,” McIntosh says.

“They were shocked when I told them we were at 9% to 10%, but nobody has had ever had a way to quantify this before,” he adds. “We are really looking forward to making improvements.”

Since launching on the market in 2024, AgZen says it covered more than 970,000 commercial acres of application across the U.S. on row crops and specialty crops.

Your Next Read: Breakthrough Fungicide Delivers White Mold Disease Control in Key Crops

Laura Lutjen Joins Duda Farm Fresh Foods’ Sales Team

Tue, 14 Oct 2025 19:31:06 GMT

Florida vegetable grower and processor Duda Farm Fresh Foods announced the addition of Laura Lutjen as Midwest regional sales manager on Oct. 13.

Lutjen brings nearly 30 years of experience in the food industry, with a proven track record of driving growth, building customer relationships and leading high-performing teams. Most recently, she served in sales and business development at Index Fresh where she worked with major retail accounts across the U.S.

Lutjen’s career spans leadership roles at organicgirl, PepsiCo, and Campbell Sales Company where she consistently delivered results across retail, foodservice and wholesale channels. Her deep understanding of the Midwest market and her ability to develop strategic partnerships make her a valuable asset to Duda’s expanding sales organization, the company says.

“Laura’s extensive experience and customer-first approach align perfectly with our mission to deliver fresh, flavorful produce and exceptional service,” says Alan Ediger, vice president of sales at Duda Farm Fresh Foods. “Her leadership will be instrumental as we continue to grow our presence in the Midwest and beyond.”

“I’m excited to join Duda Farm Fresh Foods and contribute to a company that values innovation, quality and long-term relationships,” Lutjen says. “I look forward to helping drive growth and delivering value to our customers.”

Enza Zaden Appoints René Ruiter as CCO

Tue, 09 Sep 2025 16:10:06 GMT

Enza Zaden, the international vegetable-breeding company based in Holland, announced on Sept. 9 the appointment of René Ruiter as chief commercial officer and member of the board of directors, effective Oct. 6.

Ruiter succeeds Hein Bemelmans, who, after nearly two decades of leadership, announced his decision to step down at the end of last year. Bemelmans and Ruiter will use the coming months for the handover, after which Bemelmans will remain connected to Enza Zaden in an advisory capacity, supporting the company’s external relationships with stakeholders.

“We are delighted to welcome René to our board of directors,” says Jaap Mazereeuw, Enza Zaden’s CEO, in a news release. “His extensive experience in international markets, combined with a strong customer focus and leadership skills, will help us further strengthen our organization and partnerships worldwide. René’s personal fit with our culture makes him the right person to lead our commercial organization into the future.”

Ruiter brings more than 22 years of experience from Koppert Biological Systems, where he held several leadership positions, most recently as chief business officer. His expertise spans global market development, customer engagement and strategic growth initiatives.

“I am excited to join Enza Zaden and contribute to its mission of providing people around the world with access to healthy vegetables,” Ruiter says. “The company’s long-term vision, strong values and commitment to innovation resonate deeply with me. I look forward to working closely with the teams and our partners to further strengthen our organization and deliver on our shared ambitions.”

Breaking Down July’s 38.9% Surge in Wholesale Veg Prices

Fri, 22 Aug 2025 11:38:09 GMT

Farm prices for fresh and dry vegetables surged 38.9% in July compared to July 2024, the U.S. Bureau of Labor Statistics revealed in its Producer Price Indexes release last week. But while that price spike, reported in mainstream media, might have caused consumer concern about prices at the grocery store, the reality of how — if at all — it will impact retail pricing is more nuanced.

“The PPI in question is officially titled ‘Fresh and Dry Vegetables.’ The July increase was 38.9%,” says Joseph Kowal, economist, Producer Price Index at the U.S. Bureau of Labor Statistics. “This index tracks the average changes in farm prices for fresh and dry vegetables, irrespective of buyer type. The main drivers of this increase were higher prices for lettuce (+133%), Spinach (+157.4%), and Broccoli (+41.3%). Poor weather conditions in selected major growing areas contributed to the rise in prices.”

The 38.9% increase in prices for fresh and dry vegetables was the largest increase since a 42.4% advance in March 2022, says Kowal, adding PPIs are generally constructed from samples of producers, however for the agricultural sector, most prices used by PPI are collected from secondary sources .

What does July’s price spike in wholesale fresh vegetables mean for retailers and their shoppers?

“In my marketing areas, we have seen some cost increase for sure, but not to [that] extent,” says Jeff Cady, vice president of produce and floral for Northeast Shared Services, referring to the 38.9% increase.

The Schenectady, N.Y.-based Northeast Shared Services banners include Tops Friendly Markets, Price Chopper and Market 32.

“It has helped that New York grows a bunch of commodity veg type items,” he says. “With that said, costs are up, and that is impacting the bottom line. We will most certainly be raising retails where it makes sense. Some items can tolerate a retail increase while others are super sensitive.

“We just have to be careful to not go too high and negatively impact volume and increase shrink,” he adds. “It is a balancing act for sure.”

Making Cents of Higher Veg Prices
The global market researchers at Circana who analyze retail sales say while food and beverage prices at retail have risen significantly in recent years, vegetables have remained one of the more affordable items in grocery.

“Vegetables, especially, have not seen as much price increase in absolute dollars and cents as other things that are bought ubiquitously in the store,” says Jonna Parker, vice president of Circana Fresh Foods Group. “On average, we are seeing about 34% higher prices in food and beverage at retail than in 2021. That is real.

“In comparison, vegetables only have gone up about 18 cents [per pound],” she continues. “So, in the grand scheme of things, where eggs, salty snacks, carbonated beverages, cooking oils have been up because of a variety of factors, we have to remember that when the price of something in vegetables goes up, we’re talking about cents — not the dollars that we’ve seen in beef and eggs.”

Driving Consumption

Parker says as competition for wallet share at grocery retail has never been fiercer, with shoppers buying more often but from a broader array of stores, it’s in the industry’s best interest to remain price competitive.

But what worries Parker is that a hyper-focus on price will further erode the country’s already declining vegetable consumption.

“Vegetable consumption per capita, based on our consumption tracking data, number of eating occasions, per house, per person in America has continued to decline since 2021,” she says. “Basically, when COVID ended and people were out more, doing things more, our vegetable servings went down at the same time fruit went up.

“Price is just one of the reasons that people buy or don’t buy,” she continues. “But we also need to remember that we need to market vegetables on more than price. And if wholesale costs or retail costs go up, how are we making sure the demand stays?”

A focus on demand is the thrust of Circana’s latest research, which Parker says gets to the heart of what’s motivating consumers to eat fresh produce.

“ The study we just released found that price hasn’t historically been a barrier to fresh veg consumption,” she says. “It’s actually been more of consumers [questioning] how vegetables fit with what they’re making and eating that’s been a barrier.”

Are Micro-Farms the New Water Cooler? CEO Marc Oshima Makes a Compelling Case

Fri, 15 Aug 2025 10:36:59 GMT

What does it take to make the Inc. 5000 list of the fastest-growing private companies in the U.S.? Phenomenal growth for one. A laser focus on your value proposition also helps.

Founded in 2017, Richmond, Va.-based vertical farming company Babylon Micro-Farms achieved 423% in revenue growth from 2021 to 2024, making the 2025 list at No. 1,009.

Babylon Micro-Farms offers turnkey, on-site hydroponic farms that allow businesses and institutions from restaurants and hospitality to health care and schools — and even cruise ships — the ability to grow flavorful and nutritious greens indoors, year-round.

In a segment of controlled environment agriculture that has experienced setbacks, bankruptcies and closures in recent years, vertical farming success stories like Babylon Micro-Farms are an encouraging sign that this model of indoor ag has a promising future in helping to feed the world.

To learn more about the secret to Babylon Micro-Farms’ success and its acceleration phase (it recently doubled its sales force), The Packer sat down with CEO Marc Oshima this week to talk turnkey solutions, hyperlocal produce, customer experience and more.

The following has been edited for length and clarity.

Congratulations on making the Inc. 5000 list. What does this mean for Bablyon Micro-Farms?

Oshima: What’s special about the Inc. 5000 recognizing the fastest-growing private companies is that they verify the numbers behind the scenes. Our revenue growth of 423% is tremendous. And I think it speaks volumes about our value proposition — our on-site farming solution and the proven history of it.

It’s particularly special because our headquarters are in Richmond, Va., and to be No. 1 in that community is really special.

Babylon Micro-Farms CEO Marc Oshima reveals the company’s “secret sauce” of turnkey hydroponic farming.

(Photo courtesy of Babylon Micro-Farms)

What sets Babylon Micro-Farms apart from other vertical farms?

What makes Babylon Micro-Farms unique is that we’ve developed the hardware — the actual farming system, but more importantly, we’ve developed the brains behind it. We’ve developed what we call a guided growing app that can take the user through exactly each of the different steps they need to do.

We’ve built the software for running the farm, and then we’ve developed a platform where we can see everything that’s happening in all the farms deployed around the world. That technology is enabling us to think about how to efficiently monitor, manage and onboard all these different farms.

That’s the secret sauce for Babylon Micro-Farms: understanding how to integrate all of that together.

For the client experience, it’s turnkey farming. They get a chance to experience the magic of taking something from seed to harvest in days or weeks, and [we] make them all successful farmers.

Between the technology we have with sensors and actual images of the crops, we can really ensure a high level of success. That’s what’s been exciting, and that’s the magic of the value proposition — this hyperlocal, hyperfresh, picked-at-its-peak-nutrition and peak-flavor product from a culinary standpoint.

What kinds of produce are clients of Babylon Micro-Farms able to grow?

We have a published produce menu list of about 45 different items and it ranges, not only from the lettuces and leafy greens, but also herbs, microgreens and even edible flowers. It really affords a diverse set of options for clients — top executive chefs — to think from a culinary menu planning standpoint.

And whether its growing cilantro for Cinco de Mayo or mint for the Kentucky Derby, Babylon Micro-Farms is also able to time the harvest with promotional events.

How many farms do you have today and where are they located?

Today we have over 375 farms. So, that’s increased quite a bit from earlier this year.

Our theme is focus; we’re hyperfocused on four key areas: education, corporate dining, hospitality and health care, which includes senior care.

Senior care has been an exciting area of growth. We have had operators share that with the introduction of the Babylon Micro-Farms, consumption of leafy greens has gone up by 35% for their senior residents.

That’s a remarkably inspiring number to think about that we can change healthy habits, inform and get people excited at that late stage.

How is Babylon Micro-Farms showing up in education?

We’ve rolled out programs in New York City public schools that have been tremendous. We have an amazing partner there, Green Bronx Machine and Stephen Ritz. They have a curriculum and work with over 1,000 schools — schools worldwide as well. And it’s focusing on hydroponics and STEM education and thinking about what role science and technology can play. But it’s also around bigger things like food literacy, but then ultimately, it’s around financial literacy — how to run a business. And it’s been exciting to see how this farming is embraced.

We did two ribbon cuttings earlier in the spring. One was in the Bronx, and one was in Queens. The one in the Bronx was a New York City public school with [a student population that is] 80% Hispanic and 20% African American. The same day we went over to Queens to a school that is 80% Bangladeshi and 20% Hispanic.

What both principals talked about was the ability to grow culturally relevant items that then would supplement what’s happening in their foodservice program. All of a sudden, we’re talking about much bigger lessons and opportunities.

It’s more than just the food literacy. It’s about culture. It’s about heritage. It’s about the importance of food in terms of bringing people together. So, it’s exciting to see that kind of connection and that kind of relevancy. It’s really inspiring and something that motivates us every day.

We also did a webinar with a public school in Bentonville, Ark.; one of our clients there, operates two farms. In the webinar, they highlight that they recently grew cilantro and bok choy, and they featured it in a banh mi Vietnamese sandwich.

If this can play in Bentonville, Ark., with an appreciation for fresh, hyperlocal, delicious greens that create some color excitement, it can play in a lot of different areas.

Who manages the micro farms once they’re in place?

It’s 100% client operated. We’re providing the tools. We’re providing the system. There is a monthly subscription in terms of the consumables and the seeds, the fertilizer, but we have a dedicated horticulture team that’s done all the hard work as well. So, not only do we have the development team that does the hardware and software, we have the dedicated scientists, the horticulturists, growers that then put this together from a system standpoint, and we make it very turnkey.

We’ve done the work in terms of identifying, first, what is the right seed, what’s the right density and what’s going to do well in this environment, and then we’ve developed accordingly the right nutrient and the right growing system, so we can deliver the right spectrum of light to be able to enhance and drive that photosynthesis.

We think about what the plant needs and deliver this through the hydroponic growing, but for the operator — because they have a guided growing app right on their phone that tells them when it’s time to transplant or harvest — it’s a very turnkey process.

What’s the cultivation time on your menu of 45 different products?

Microgreens can be a week to two weeks depending on the item. Leafy greens can be four to six weeks. Some of them might be eight weeks. And then the herbs are usually around the eight to 10 weeks. But a lot of the herbs are what we call “cut and come again” — the idea that you can trim off the basil or cilantro you need and it will grow back.

Are there additional benefits such as surety of supply or cost savings to cultivating your own greens?

First and foremost, the value proposition is we‘re selling an experience. This connection with the food and how it’s grown, but without question, you can offset your operating costs. You have very consistent harvest yield and timing, which helps in menu planning.

The other aspects that are very meaningful is that you’re harvesting to order. So, the idea is that there’s no waste, and that’s all part of this experience. So, there’s a definite ROI.

We send out a biannual sustainability report to our clients to show the savings on water, and also how this helps mitigate the food waste in what is normally a very complex supply chain.

Babylon Micro-Farms has three farms feeding top athletes at the U.S. Olympic Training Center in Colorado Springs, Colo.

(Photo courtesy of Babylon Micro-Farms)

I understand Babylon Micro-Farms are on cruise ships. What are some of the more high-profile or unique locations of your farms?

When I say we’re in marquee locations, I can’t think of a better example than our presence in the Marriott Marquis in Times Square. That is probably the most high-profile, visible spot in the world. It’s managed by the Union Square Hospitality Group, part of Danny Meyer’s program. He’s the restaurateur extraordinaire. We’re integrated right into their main restaurant, which is on the same floor as the is the lobby. So, we have great visibility.

We also have six farms in the Intuit Dome in Los Angeles, where the Clippers play. The farms are integrated into their concession program. And we have three farms feeding our top athletes at the U.S. Olympic Training Center in Colorado Springs, [Colo.].

We’re with two cruise lines today, and we actually won the Trailblazing Product of the Year Award from F&B@Sea in conjunction with the launching of MSC America, which is a major cruise line operating out of Miami.

In health care, we’re in the Mayo Clinic and expanding to multiple locations.

And in corporate dining, we’re in the LinkedIn offices, the World Bank and we’re about to go into the Conde Nast offices. In corporate dining, we see a big movement around employee wellness, particularly with back to work. [Babylon Micro-Farms] is the new water cooler, right? The idea is that it brings people together. They can gather around the harvest. They can talk about the dishes they make. It’s really exciting to see this engagement around fresh food.

Domino’s LTO Aims to Drive Mushroom Pizza Mania

Mon, 14 Jul 2025 22:11:56 GMT

Domino’s and The Mushroom Council have partnered to make mushrooms — the pizza company’s most popular vegetable topping — even more irresistible to customers this summer with its “Best Deal Ever” promotion, offering any pizza with any toppings for the value price of $9.99.

The promotion, which kicked off July 7 and continues through August 3, includes a “secret menu” pizza that features Domino’s Crunchy Thin Crust with alfredo sauce, spinach, feta, green peppers, onions, mushrooms and Parmesan and Asiago cheeses.

The organizations say they are collaboratively promoting the “Best Deal Ever” promotion with mushroom-centric influencer activities and paid and earned social media amplification. The collaboration is expected to reach more than 100 million impressions across Facebook, Instagram, TikTok, YouTube Shorts and Snapchat in July.

“The influencer campaign kicked off on day one of this promotion to build momentum behind the ‘Best Deal Ever’ promotion and the secret menu developed by Domino’s talented chefs,” says Cristie Mather, The Mushroom Council’s vice president of marketing. “Domino’s has an incredibly strong social media and influencer program, and the mushroom love among the popular Domino’s influencers is incredible.”

TikTok influencers including @akhsulie , @eatsbynatt and @mckennaiseating have posted mushroom content touting: “Mushroom lovers, we up!”, “I have fallen in love with mushrooms this year,” and “I am such a mushroom girly, so this pizza is everything to me.”

@akhsulie #ad @Domino’s got all the deals! Any Pizza, Any Topping for $9.99 now til Aug 3rd #Dominoscreatorcollective #fyp ♬ original sound - Sulie

To promote the secret menu mushroom and veggie custom pie, Domino’s, with support from The Mushroom Council, is encouraging customers to order this special pizza on Mushroom Monday or any day of the week during the “Best Deal Ever” promotional period.

“Our partnership with Domino’s aims to increase the total volume of mushrooms served this summer by keeping them top of mind and relevant to summer eating occasions,” Mathers says. “Our consumer research shows that ‘pizza’ is the first word that comes to mind when people think of mushrooms. Whether they are heavy, medium or light mushroom shoppers, pizza is a perfect place to get your ‘shroom on.”

“All summer long The Mushroom Council is helping to keep mushrooms on the plate for everyday seasonal meals, whether grilled in the backyard, conveniently assembled in the kitchen, or delivered to your door by Domino’s,” she adds.

@eatsbynat #ad Secret menu pizzas that are too good to not keep a secret anymore 🫣 get them now for only $9.99 until August 3rd! 🍕@Domino’s #dominoscreatorcollective #dominospizza #Foodie #explore #dominos #pizza ♬ original sound - Natalie Ludwig

America’s love of pizza helps drive mushroom consumption, with pizzerias nationwide reporting that mushrooms are the No. 2 most-ordered topping — second only to pepperoni — according to the 2024 Slice of the Union report.

“With mushrooms being our most popular veggie topping, we are proud to inspire Domino’s customers with new ways to enjoy them this summer,” says Carrie Ballew, Domino’s vice president, chief procurement officer. “The ‘Best Deal Ever’ promotion allows us to do what we do best, which is offer customers delicious pizza at an unbeatable value. For everyday family meals or for large summer gatherings, now is a great time to take advantage of this deal and get creative in satisfying those mushroom pizza cravings.”

Founded in 1960, Domino’s Pizza is a global enterprise of more than 21,300 stores in over 90 markets. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of the first quarter of 2025. Domino’s says its global retail sales topped $19.2 billion in the trailing four quarters ending March 23.

@mckennaiseating #ad ANY PIZZA? ANY TOPPINGS? $9.99?! COUNT ME IN‼️ @Domino’s #DominosCreatorCollective ♬ original sound - mcKenna is eating

Fresh Vegetables the Largest Veg Category in 2024

Thu, 26 Jun 2025 19:52:26 GMT

A recent report from the USDA Economic Research Service showed per capita availability of vegetables and pulses for 2024 stood at 376 pounds, the lowest level since the recent peak of 426 pounds in 1996. Per capita availability is used as a proxy for domestic consumption. The decline reflects long-term shifts in vegetable production and trade patterns, according to ERS.

“Per capita availability has held steady for fresh vegetables and potatoes, declined gradually for processing vegetables, continued a slow upward trend for pulses and remained stable for mushrooms,” according to the report by ERS agricultural economists Wilma Davis, Catharine Weber, Helen Wakefield and Seth Wechsler.

USDA ERS Chart of Note No. 112836: Per capita availability of vegetables and pulses, 1996, 2010, 2024

(USDA Economic Research Service)

Focused on fresh vegetables

Because the per capita volume of fresh vegetables has stayed relatively flat over those 35 years while other categories have fallen or stagnated, fresh vegetables now make up the largest subcategory of vegetable availability in the U.S. While in 1996, fresh vegetables made up a third of total available vegetable options, in 2024 it represents almost 40% of total.

Despite this, the preliminary 2024 fresh vegetable volumes represent a 5-pound decline from the 2023 availabilities, and a 9-pound decline from the previous three-year average. This near-term decline was due mostly to the combination of a 4% production decline and 7% export increase, according to the report.

The production declines in particular were “driven by declines in planted acreage, and lower yields compared to the previous year,” the report says. Among the top five fresh vegetables, production declines in 2024 were as follows:

All lettuce, down 6%
Tomatoes, down 9%
Pumpkins, down 11%
Carrots, down 16%

Onions, the remaining top-five vegetable, saw a modest production increase of 2.1% in 2024.

“Beyond the leading five vegetables, production decreased for sweet corn, broccoli, bell peppers, spinach, garlic, radishes, cucumbers, snap beans, greens (kale and mustard), artichokes, asparagus and sweetpotatoes,” the report says.

There were several commodity-specific production trends noted. For example, while romaine/leaf lettuce production was down 9% in 2024 compared to 2023, the long-term trend has seen steady growth. Per capita availability of romaine averaged 6 pounds in the 1990s, climbed to 10 pounds in the 2000s, 13 pounds in the 2010s, and finally 17 pounds in the current decade with 16 pounds of romaine available in 2024. Long-term trends for iceberg/head lettuce have been the opposite, declining from an average of 24 pounds in the 1990s to 12 pounds in 2024.

Fresh tomato production was also down 9% in 2024 compared to 2023, however increases in greenhouse production of fresh tomatoes offset the 15% decline in field-grown fresh tomatoes. The report notes “greenhouse tomatoes represent a growing share of domestic supply.”

Sowing Success: Growers Say the Buckeye State is an ‘Underrated’ Hub for Vegetable Production

Fri, 20 Jun 2025 19:23:35 GMT

While Ohio might be known for its corn and soybean production, those who work in the fresh produce industry say the Buckeye State is also well suited for vegetable production.

Laxmi Tota, marketing manager at DNO Produce, a family-owned provider of fresh-cut and bulk produce in Columbus, Ohio, said USDA data shows the state boasts about 14.9 million acres of farmland, with about 44% of the state’s total land in agriculture, making it one of the state’s top-performing industries.

“Ohio is an excellent place to grow vegetables thanks to its abundant farmland, favorable climate, and rich soil,” she said.

While agriculture might make up a significant portion of the state’s economy, consumers don’t think of Ohio as a vegetable-growing state, said Chad Buurma, president of Willard, Ohio-based Buurma Farms.

“Vegetables in Ohio is kind of underrated, where people don’t think about Ohio,” Buurma said. “You’ve got five months in June through November where you’re going to get a really fresh product, and it’s going to be in your backyard. And if we can get that image out there that, hey, Ohio is for real when it comes to vegetables, it’s going to be just great for the state. I think it’s going to be great for the growth of Ohio vegetables.”

Why Ohio

Tota said the Buckeye State’s temperate climate of warm summers and mild spring and fall seasons provides an extended growing period for a variety of crops.

“The state’s fertile, well-drained soils further support healthy plant growth and high yields,” she said. “These conditions are especially well suited for cool-weather vegetables like onions, lettuce, carrots and other root vegetables, which thrive in Ohio’s environment.”

Kirk Holthouse, director of sales and purchasing for Willard-based Holthouse Farms of Ohio, said the state’s various soil types suit different crops grown, such as muck soil for wet crops and heavier soils for vine crops.

“We have a good water supply, and it’s not too hot. It’s just about right,” he said. “We are extremely proud of being in the state that not only produces the best college football, but we feel like it’s some of the best produce in the country.”

Buurma said the Ohio’s location and proximity to so many locations is an advantage when it comes to freshness.

“We’re an overnight delivery for about 70% of the population,” he said. “I’m going to be three days fresher locally here or even going to the East Coast or maybe down into Georgia or even up to Chicago and the Midwest than California.”

Buurma said a majority of his farm’s customer base is local, and those local retailers do a great job of promoting Ohio-grown produce as well as understanding its benefits.

“I think it’s because they realize that they have the freshest product available to them in their backyard, and they do a great job of supporting us,” he explained. “We have a pretty good relationship with all of our local, regional chains. We do some food service, too, and they see that freshness is important.”

Nick Middleton, vice president of supply chain for DNO Produce, said he’s seen an increase in demand for Ohio-grown produce, especially as consumers continue to be more aware of supply chains and where their produce comes from.

“Institutional buyers like schools and hospitals are actively working to meet ‘Buy Local’ goals, further boosting demand,” Middleton said. “Across both retail and wholesale markets, consumers are prioritizing freshness, sustainability and community impact, making local produce more desirable than ever.”

Kirk Holthouse, director of sales and purchasing for Holthouse Farms of Ohio, said customers like to buy vegetables that are locally grown because they know they are fresher.

(Photo courtesy of Holthouse Farms of Ohio)

Changes in Planting

Buurma said he and his team tweak planting schedules from year to year based on a five-or-six-year history of trends.

“We’ve increased a few items like napa and bok choy over the last couple of years,” he explained. “We’ve dropped white corn, but we still continue to grow bicolor and yellow corn, and those were always our bigger movers.”

Buurma said the move was also a way for crews to be more efficient, with the rising cost of H-2A labor.

“When you have one corn crew and you’re moving them over for a few 100 cases of white, and then you can sit there and pull a few 1,000 cases of bicolor and yellow, that move to white [harvest] sometimes cause some inefficiencies.”

Middleton also said he’s seen a change in demand from consumers and a shift in demographics.

“Ohio growers are responding to shifting demographics and culinary trends with increased interest in ethnic and specialty vegetables like Asian greens, specialty peppers, and heirloom tomatoes,” he said.

Middleton said growers have also added high tunnels and hoop houses to offer almost year-round production of spinach, kale and lettuce.

“Some growers are experimenting with value-added crops — including baby root vegetables, microgreens and snack-sized produce — to better serve foodservice and retail markets,” he said.

Holthouse, whose farm offers a full line of vegetables year round, said there’s a balance when it comes to changing consumer preferences.

“We really try to grow what we can sell, what we know we can sell,” he said. “People like to buy product that’s grown in their backyard because they know it’s fresher. It’s grown in the morning, and they can pick it up or they can buy it the next day, off the store shelves or at the restaurants or wherever, and it just tastes better. It’s better for you. And if you’re buying it in the store, it will hold up longer in your in your refrigerator.”

Challenges

Rising costs of everything from vegetable seeds to inputs have impacted Ohio growers, said Tota, who added that local food purchase programs such as Ohio CAN (community, agriculture and nutrition) help support the long-term viability of Ohio’s agricultural economy.

“Farmers across the country — including right here in Ohio — are facing increasing challenges as the cost of doing business continues to rise,” she said. “It’s becoming harder for small and midsized farms to stay afloat, which is why programs that support local sourcing are so critical.”

Middleton said labor availability is another major issue for growers in the state. Other challenges such as weather and the pest pressure that follows can also be a lot for growers to handle.

“Unpredictable weather patterns, including drought and late-season storms, can negatively impact crop yields and quality,” he said. “Additionally, growers must contend with disease pressure and pest management issues, particularly in sensitive crops like tomatoes and peppers.”

And while tariffs haven’t made a significant impact, Middleton said it is something he is monitoring.

“A lot of chemical and fertilizer prices are back down near COVID levels,” he said. “Will they creep back up? That remains to be seen, so we’ll just keep an eye on that.”

Current Season Outlook

While it’s early for a lot of vegetable crops, growers say this season is shaping up well.

Holthouse said the season started a little slow with a cold and wet end of May.

“The first couple weeks of June have been very nice, warm, and stuff is coming along,” he said. “We’re happy with where things are at.”

Holthouse said some crops that are starting to come online are zucchini, yellow squash, radishes and some lettuce, but it’s a small amount right now; that’s a good thing, he said, as other parts of the country have had some good production, and the marketplace is currently full.

“There is an absolute oversupply of product in the United States, especially east of the Mississippi right now,” Holthouse said. “Every state — Georgia, North Carolina, South Carolina, New Jersey, Kentucky — they’re all going with some of the same items, and it’s just so much excess product that it makes it tough to sell anything profitably.”

Buurma said crops look like they’re on schedule. He said his farm has been dry, but not too dry, with timely rains that have set everything up well.

“We’re right on schedule,” he said. “As far as harvesting and planting, we’re in good shape. We’re right where we want to be.”

Although it might have been a slow start in spring, with a warm June, Buurma said crops have caught up.

“If you can catch a warm June, you catch right back up, and that’s what’s happened with us,” he said. “Quality looks good. Supplies look good on everything right now.”

Senate Ag Committee Pens Windfall Funding to Specialty Crops

Fri, 13 Jun 2025 13:33:25 GMT

On June 11, the Senate Committee on Agriculture, Nutrition, and Forestry released its legislative text for the budget reconciliation bill . The expansive text covers numerous topics, including funding changes to crop insurance, livestock programs and several ag-focused grants, as well as extensive changes to the Supplemental Nutrition Assistance Program.

“This legislation delivers the risk management tools and updated farm bill safety net they need to keep producing the safest, most abundant and affordable food, fuel and fiber in the world,” says Committee Chairman John Boozman, R-Ark., in a news release. “It’s an investment in rural America and the future of agriculture

For the fresh produce industry, there were some considerable investments in the draft text.

“The specialty crop research initiative funding was up from its current $80 million a year to $175 million a year,” Kam Quarles, National Potato Council CEO, tells The Packer. “That is very significant for the fruit and vegetable industry widely.”

Quarles also cites the increases in the Pest and Disease Program funding — $90 million annually starting in 2026, up from $75 million currently — and to the Specialty Block Grant program — $100 million annually in 2026, up from $85 million currently — as being essential to the specialty crop industry. Additionally, the limitation on adjusted gross income was eliminated if 75% or more income is derived from farming

“We are grateful to Chairman Boozman and his staff for advancing these vital investments in specialty crops,” the Specialty Crop Farm Bill Alliance said in a news release.

“Our message today is simple: Any Congressional investment in American agriculture must include specialty crops,” the release continues. “America’s specialty crop growers confront a host of unprecedented challenges. Rising input costs, limited access to labor, unfair trade practices, disruptions to foreign markets and natural disasters ranging from flood to drought all impede the competitiveness of these family farms. Nothing short of the survival of our domestic industry is at stake.”

Reconciliation vs Farm Bill

While the U.S. is waiting on a new farm bill, many elements that might have gone into a farm bill are making their way into the reconciliation bill.

“Chairman Thompson was playing the hand that he was dealt in terms of reconciliation versus the traditional farm bill process,” says Quarles about Rep. Glenn Thompson, R-Pa., chairman of the House Committee on Agriculture. “Chairman Bozeman is doing the exact same thing, and we are very happy that both sides of Congress have included these important investments for specialty crops.”

There is still work to be done, however, according to the Specialty Crop Farm Bill Alliance.

“Senate rules prohibit the inclusion of some innovative policy initiatives we proposed, such as investments in mechanization and automation, and reforms to crop insurance to provide many of our growers with an affordable and effective safety net for the first time,” according to the alliance.

Quarles explains that the reconciliation bill process only allows for funding changes, not the creation of new funding programs; that requires a full farm bill. But both the Specialty Crop Farm Bill Alliance and the National Potato Council, which is a member of the alliance, thanked both ag committee chairmen for their efforts.

“No subsection of agriculture has gone through more change and volatility since the last farm bill was signed than specialty crops,” Quarles says. “Waiting around for a new farm bill has been very challenging for producers, and we are very happy to see both chairmen taking that seriously and investing in this part of the U.S. ag industry.”

Research is American produce’s path forward

Investing in research is extremely important to the future of the produce industry, Quarles stresses.

“The innovation that goes on through public private partnerships in research in the United States is what is going to keep us competitive into the future,” he says. “In terms of our global competitiveness, it’s going to be those type of research investments that keep us in the game and hopefully winning that game.”

He acknowledges research is often time-consuming, complicated, expensive and often so technical as to be out of mind for a lot of people, but the benefits are key. He cites novel potato varieties that are more durable, heartier and consume fewer resources developed with public-private partnerships as an example of the value of research.

“I don’t think there’s any doubt that we are going to be one of the highest-cost production areas on the globe for a very long time,” Quarles says. “But we are going to remain competitive through these types of high-risk, high-reward research innovations that are able to prepare our producers forward even when others have the tailwind of low-cost labor or lower environmental regulations.”

“It’s our innovation that’s going to keep us front and center,” he adds.

Consumers Bought More Produce During the Pandemic

Thu, 12 Jun 2025 18:20:16 GMT

The COVID-19 pandemic forced a lot of change on Americans when it came to food. Restaurants were closed. We had to wonder if we needed to disinfect our groceries for a while. That obsession with making sourdough started up.

But apparently people started eating more fresh fruit and vegetables too.

The USDA Economic Research Service released a report on the impacts of COVID-19 on food spending and diet on May 20. The report found that — as is common with negative economic events — the pandemic shifted American’s food purchasing behavior.

The report — U.S. Household Food Spending Post COVID-19 and the Implications for Diet Quality by ERS research agricultural economists Abigail Okrent and Eliana Zeballos — compared changes in household food spending in different groups before, during and after the pandemic (2016 to 2022).

“Economic recessions and slowdowns have profoundly influenced spending patterns on food as consumers navigate tighter budgets and uncertainty,” according to the report. “These changes in food consumption behaviors can have enduring effects on health, persisting long after a recession ends.”

Pandemic food purchasing

The economic shocks of the pandemic were unique compared to previous economic shocks in a few ways, according to the report. The main one was the closure of restaurants and stay-at-home orders around the country.

“This prompted significant shifts in the ways people purchased and acquired food, such as increased online shopping and home cooking,” the report said. More consumers bought food at grocery stores — referred to as food at home (FAH) in the report — during the pandemic compared to the pre-pandemic years of 2016 to 2019.

Buying more food at grocery stores compared to restaurants and other “food away from home” venues changed how consumers spent money on different food categories.

“On the one hand, 2020 had little to no association with spending on dairy, fats and oils, poultry, eggs, fish and seafood, beverages, and desserts,” the report summarized. “On the other hand, spending during 2020 was higher than 2016 to 2019 levels for vegetables (7%), other FAH not elsewhere classified (7%), grains (6%), and prepared meals (6%).”

Some of these shifts continued into the pandemic in 2021, with vegetable spending up 8% and fruit spending up 7% compared to the 2016 to 2019 levels. In 2022, which the report used as a post-pandemic benchmark, spending behavior began to trend back toward pre-pandemic levels with some exceptions. This included spending on vegetables, which was still up 5% in 2022 compared to 2016 to 2019 levels.

The report authors highlighted this trend as potentially beneficial.

“Given that vegetable and fruit consumption has largely been flat over the past few decades and well below [Dietary Guidelines for Americans] recommendations overall, such a shift in spending could lead to better adherence to DGA recommendations.”

Fruit and vegetable buying trends overall

The report also found some key differences in food spending across different demographic groups regardless of year. For example, the report found that urban households spend more on fruit and vegetables compared to their rural counterparts. Similarly, West Coast households spend the most on fruit and vegetables overall out of the U.S. geographic regions.

Racial and ethnic demographic details also played a role in food spending behaviors, regardless of the year.

“Independent of income and other covariates, non-Hispanic Asian households spent more on fruits, vegetables, poultry, fish and seafood, and eggs, and less on processed red meats and beverages than non-Hispanic White, Black, and Native American/Pacific Islander/multiracial households,” the report found.

The report also noted that there were some seasonality trends in food purchasing at grocery stores — but not at restaurants — that was seen across all years in review.

“In particular, spending on fruits tended to be higher in the spring ($20 more per capita) and summer months ($20) compared to fall (-$6) and winter months (base), whereas vegetable consumption was unaffected by the seasons.”

The report authors speculated that the seasonality in fruit consumption, even in the face of expanded trade that means fresh fruit is reliably available year round, “may indicate consumers prefer to eat seasonal fruit produced within the United States.”

Diversity is Key When It Comes to Michigan Produce

Mon, 09 Jun 2025 17:39:30 GMT

A recent study conducted by Michigan State University detailed the contributions of specialty crops to the state’s economy. The entire supply chain of specialty crops generates $6.3 billion for the state and creates about 41,000 full-time jobs.

Michigan leads the U.S. in the production of asparagus, tart cherries and squash and ranks second in the production of apples and cucumbers, fourth in the production of blueberries and sixth in the production of potatoes.

“Many people think of cars when they think of Michigan, but agriculture is also a leading industry in our state,” said Diane Smith, executive director of the Michigan Apple Committee. “We have a great diversity of crops, but our climate and geography make Michigan ideal for growing apples.”

It‘s that crop diversity that makes Michigan stand out, said Jamie Clover Adams, executive director of the Michigan Asparagus Advisory Board. Many specialty crop growers begin the season with asparagus and end with apples to help attract and keep workers all year.

“Asparagus has a special place in that it‘s considered an anchor crop,” she said. “It’s a crop that starts folks off in the spring. It helps them spread the cost of equipment and facilities across more crops, and it really helps with labor.”

And many growers plant a variety of crops, said Greg Bird, executive director of the Michigan Vegetable Council, which helps support the state’s specialty crop supply chain — processors, shippers, etc. — as well as fill gaps for workers.

“Many different types of vegetables give us many different opportunities for additional products,” he said. “Having such a large variety allows us to keep our overall acreage pretty strong because people rotate things in different places.”

Location Matters

Proximity to Lake Michigan helps protect the fruits and vegetables grown in the state, and the sandy loam soil is well suited for certain crops.

“In the summer, you get moderate temperatures in the day, but it cools off at night, which is good for asparagus,” Clover Adams said. “I think those climates and soils really give the product kind of a sweet flavor. It’s got a real rich, rich flavor to it, and it does make a difference. I think that gives the crop its uniqueness.”

The Fruit Ridge, which sits along the shores of Lake Michigan and stretches north from Grand Rapids to Hart, features nutrient-rich soil that is ideal for apple growing. The Fruit Ridge is home to about 70% of the state’s apple production, Smith said.

“The Great Lakes buffer some of the severe weather coming across the Midwest,” she said. “The lakes also help in bringing precipitation to apple growing areas. The Great Lakes help provide moisture, as well as more moderate temperatures that contribute to fruit size.”

Growers as Caretakers

Bird said growers in the state also bring a wealth of generational knowledge, with many farms in their third, fourth or even fifth generation, which helps the state’s vegetable and specialty crop industry succeed.

Smith said growers on these multi-generational farms also see themselves as stewards of the land.

“Most of Michigan’s 850 apple farms are family-owned, and many are in their fourth or fifth generation,” she said. “It’s so important to growers to keep their land healthy for the future of their family farms.”

New insect management brands from Syngenta

Wed, 16 Apr 2025 15:37:51 GMT

Syngenta announced the names of three foliar-applied insecticide brands for its in-season insect management portfolio in the U.S. on April 16. Upon approval by the Environmental Protection Agency, the company anticipates the products will manage insect pests in cotton, vegetables, tree fruit crops and more.

“We’re committed to creating solutions that meet the evolving needs of growers,” Elijah Meck, Syngenta technical product lead, said in a news release. “With pests becoming more difficult to control, this active ingredient will provide growers with a new option.”

Isocycloseram, which has been approved for use in other countries, will act by contact and ingestion, providing rapid feeding cessation. Leveraging this novel active ingredient in IRAC Group 30 will also provide growers with a new resistance management option.

Upon EPA registration, foliar-applied products using Plinazolin technology will be sold under the following brand names:

Incipio: A foliar-applied insecticide intended for use in brassica, cucurbit, leafy and fruiting vegetable crops that will provide control of a broad spectrum of pests. In vegetables, this includes diamondback moth, melonworm, pepper weevil, pickleworm, thrips and other lepidopterous pests.
Vertento: A foliar-applied insecticide intended for use in cotton, peanuts and onions that will deliver control of various insect pests including: (in cotton) plant bugs, stink bugs and thrips; (in onions) thrips; and (in peanuts) mites and thrips.
Zivalgo: A foliar-applied insecticide intended for use in pome and stone fruit, citrus, tree nuts and potatoes that will offer broad-spectrum insect pest control. These include: (in potatoes) Colorado potato beetle and potato leafhopper; (in tree fruit) Asian citrus psyllid, codling moth, mites, oriental fruit moth, pear psylla, plum curculio and thrips; and (in tree nuts) mites.

While the above-listed pests are proposed key targets, the proposed labels will be for a range of pests beyond those mentioned, according to the company.

Syngenta previously announced the brand names for its corn and seed treatment insecticide brands, Opello and Equento, designed to manage corn rootworm and other soil-dwelling insect pests. All five insecticide brands will contain isocycloseram, which will be marketed under the trademarked name Plinazolin technology.

4 Strategies One Oklahoma Family Farm Uses to Thrive

Thu, 15 Aug 2024 20:36:54 GMT

With the average age of U.S. farmers clocking in at over 58 years old, successful multigenerational farms led by fresh, young talent turn heads. While there’s not one silver bullet approach to encouraging new leaders and passing a farm business to the next generation, Crows Vegetable Farm has recently shared four strategies that work on their small, diversified specialty crop operation in Shawnee, Okla.

This spring, America’s Conservation Ag Movement visited to learn more about how Crows Vegetable Farm sustains both ecological and economic resilience and is now passing the torch to the next generation.

Small but Mighty Family Farms

“Farms like Crows Family Farms are very small but are very important to American agriculture,” said Jimmy Emmons, senior vice president of conservation programs at Farm Journal and Oklahoma rancher. “I hear this all the time, that ‘my children can’t come back to the farm because there’s not enough profitability,’ and yet you see that here [at Crows Vegetable Farm]. The children have been able to come back and be very successful here on just a few acres.”

Claudia and Ricky Crow purchased 40 acres of land from Ricky’s grandparents in 1897, which they grew into Crows Vegetable Farm. Today, Claudia and Ricky work with their son Brandon and are mapping out a transition for him to run the farm operation when they retire.

“It has been a journey filled with a lot of happy moments and a lot of hard work,” Claudia Crow told America’s Conservation Ag Movement.

4 Keys to Running a Thriving Small Farm

What is this 40 acre family farm doing that has helped their business succeed and grow? For the Crow Family, the secret to running a successful, small scale farm boils down to four key ingredients: diversification, labor, partnerships and succession planning.

Build in Diversity
While Crows Vegetable Farm is about 40 acres, it boasts a wide variety of crops as well as a wide variety of distribution channels. Investing in crop and revenue stream diversity are intentional, according to the Crow family. What’s more, diversity has been the cornerstone and driver of economic resilience over the past several decades.

“The key for us to be able to stay in business is diversification,” Crow said . “You cannot put all your eggs in one basket.”

Operationally, in addition to direct sales and farmers markets, a commercial kitchen and two Shawnee-area storefronts have been essential to marketing Crows Vegetable Farm vegetables and driving revenue.

“Approximately 85% of what we raise we sell retail or direct to our customers,” Crow said.

Running a commercial kitchen that produces value-added goods not only stocks shelves in their two busy storefronts, but the kitchen also has an added benefit of creatively using everything the farm grows. Any surplus or blemished produce from the farm can be used in baked goods and premade meals that are popular with busy, Shawnee-area customers looking for wholesome, grab-and-go food products.

In addition to direct sales and farmers markets, a commercial kitchen and two Shawnee-area storefronts have been essential to marketing Crows Vegetable Farm vegetables and driving revenue.

(Jon Reynolds)

The benefits of building in diversity are not limited to the revenue streams — cultivating a wide variety of crops supports both economic and environmental sustainability.

Growing a variety of specialty crops has helped Crows Vegetable Farm’s bottom line economically, offering unique seasonal offerings while also providing fresh produce mainstays. Additionally, this approach to growing food fosters genetic diversity as well as resilience against pest, diseases and extreme weather.

Leverage Strategic Partnerships for Growth
Razor thin margins, long-term planning and labor intensive production are challenges that require the business savvy of skilled entrepreneurs to grow food profitably. In order to grow, expand and improve — both economically and ecologically — Crows Vegetable Farm has leveraged strategic partnerships to gain access to critical financial and technical support from government programs and services.

In recent years, the farm has installed high tunnels with technical and financial support from Natural Resource Conservation Services (NRCS) grants.

“NRCS has provided us a tremendous boost here at the farm,” Brandon Crow said. “It has really helped us grow over the years. We’ve been able to put in high tunnels and really expand our growing season.”

Mary Fisher, NRCS Urban Conservationist who has worked with Oklahoma urban farms like Crows Vegetable Farms echoed Brandon, noting that financial investments from NRCS conservation programs can free up capital to invest in other areas of the farm business.

“Our cost-share agreements really help [growers] offset a lot of their production costs,” Fisher said. “Instead of them spending $10,000 on a high tunnel structure, they’re able to take that money and put it elsewhere in their operation.”

Similarly, NRCS’s conservation stewardship contracts available to small farms like Crows Vegetable Farm, allow growers to receive financial support in the form of an annual payment “that allows them to improve in other parts of their operation, which really helps their bottom line and profitability,” Fisher added.

Investing in Your Team is Critical
At the heart of a profitable family farm are human hands. Getting labor right is critical for any grower who is looking to build a sustainable business in the long run.

Crows Family Farm employs H-2A farmworkers, investing in seasonal employees who return to their farm year after year. The H-2A visa program allows U.S. employers to hire foreign nationals to work in temporary or seasonal agricultural jobs.

“This year we have 6 guys, they’re all related,” Claudia Crow said. “They make huge sacrifices to work on this farm — they don’t get to bring their children or their wives. We would not exist without them.”

Grow the Next Generation
Through strategic planning and a lot of hard work, commitment and passion, Claudia and Ricky Crow have worked hard to build a flourishing farm business in Shawnee, Okla., and have begun the multiyear process of passing on Crows Vegetable Farm to their son.

“To me, it’s really important that we, the older farmers, encourage and help these kids because we need them,” Crow said. “We don’t need to just grow crops; we need to grow a new generation of farmers.”

Thoughtful succession planning is not lost on Brandon, and he sees his leadership as the extension of his parents’ legacy.

“Taking over here at the farm means a great deal to me,” Brandon said. “To take that torch that was passed to me and honor their legacy. I’m most excited going forward to see where this next generation can take things, how far they can grow it.”

“I’m hoping that my children will see the value in what we do here and will want to grow this,” he added, smiling.

Resourceful farmers adapt to a changing climate, finding new ways to combat pests and conserve water

Fri, 30 Sep 2022 14:52:17 GMT

Producers across the fresh produce supply chain are hard at work, pioneering ways to grow, harvest and package fruits and vegetables while reducing their carbon footprint. The Packer met with growers, retailers and innovators to learn more about what they are doing to promote sustainability.

Creative and resourceful, many producers are actively improving sustainability in their supply chains, focusing on priorities such as:

Improving soil health;
Emphasizing integrated pest management;
Conserving water;
Adopting packaging innovations;
Reducing food waste; and
Improving supply chain traceability.

Part one of our Sustainability Series spotlights what growers and chemists are doing to improve soil health. But healthy soil is just one piece of the sustainable agriculture puzzle. Encouraging integrated pest management and conserving water are two strategies that growers can incorporate to grow, harvest and package fruits and vegetables while reducing their carbon footprint.

Combating pests

Growers focused on reducing impact can also strategically target pesticide and fertilizer applications. Integrated pest management — a science-based, decision-making process to manage pests using the lowest-risk option — is one way to do this. One popular IPM strategy is to encourage vibrant ecosystems where plants, not pests, can thrive.

Located in arid eastern Washington, Stemilt capitalizes on a pest-inhibiting, dry climate and relies on pest control that includes beneficial insects like ladybugs. According to Shales, Stemilt also became Bee Friendly Farming-certified in 2021, “which means we will have over 400 acres of native wildflowers and bee forage to support pollinators.”

“We also use kestrels and falcons to ward off pest birds in cherry orchards. We utilize traps to count pests and determine the needs and introduce pheromones to disrupt mating patterns of pests,” she added. “There is a lot that goes into this area at Stemilt.”

Similarly, Gutierrez attributes a thriving ecosystem teeming with beneficial insects as one effective approach to combating pests at Limoneira . In citrus orchards at Limoneira, farmers “incentivize the movement of natural [pest] enemies, so they’re not stuck on the edges of the orchards.” They do this by planting biological corridors — essentially strategically placed hedgerows — lush with pollinator-friendly flowers and forage.

“Every 10 trees and every five rows in its orchard, we plant a corridor with pollinator and insect-friendly floral plants. This is to feed and promote thriving, beneficial insect colonies that suppress pests,” according to Gutierrez. “One thing we’ve been seeing, a lot of the interaction when you do a release of biological organisms to control pests, it goes to the edge of the plantation. These predators are beneficial insects; they really don’t have a food source in the orchard. They don’t have the food source to sustain the population.”

Growing a commodity crop is often cultivating a large-scale monoculture. Farming this way “alters the balance between the pests and the natural enemies,” said Gutierrez. When you encourage safe harbors for beneficial insects, you’re able to “create these natural colonies to create and raise populations that will have a better control of the natural pests. That’s the main goal.”

Consalo Family Farms enlisted the expertise of Rutgers University scouts to trial pest and weed treatments used on their farms. The aim, according to Consalo, is to reduce risks to the environment and people. Rutgers’ program incorporates economic threshold levels into its IPM field testing. Consalo trials “pest-phenology models, resistant varieties, optimum horticultural practices, weather monitoring, pest scouting and fertility monitoring.”

Pollinators pay a critical role in growing blueberries at Consalo Family Farms. In particular, “our blueberry pollination depends on bees. Blueberry pollination is contingent on having enough bees active in the field during bloom to deliver pollen. We utilize both honeybees and bumblebees on our blueberry farms,” says Consalo.

Conserving water

Challenges such as shifting season dates because of warming temperatures, more-frequent extreme weather events threatening crops, and water- and energy-reliability issues are now commonplace. Water and energy resources that producers once took for granted are no longer guaranteed, and California has experienced water challenges that will likely only increase in the state that relies on steady water access for irrigation.

Based in Santa Paula, Calif., Limoneira has felt the rising pressures of water challenges. Limoneira is “definitely impacted by the extreme weather. But whenever you come out of your comfort zone, that’s what makes you grow,” said Gutierrez

Right now, “we’re making decisions to pull back on some acres and plots to provide to other plots ... At all our farms, we use technology to better irrigate, and this has given us a greater insight to see where we were wasting water. This has been a reality check about how and when we water. Technology helps.”

Consalo Family farms uses drip irrigation to water the minimum amount of water necessary at the right time, eliminating overwatering. Apps that measure water levels and meters also help precision-watering, says Consalo.

Babé Farms eyes steady spring supplies from Santa Maria region despite rain

Fri, 14 Apr 2023 12:24:20 GMT

Supplies of produce from the Santa Maria region should be fairly steady this spring despite heavy rains earlier this year, says Matt Hiltner, marketing coordinator for Babé Farms Inc. , Santa Maria, Calif.

“While certain items were more affected than others by the rain, supplies for the most part should be consistent through the spring,” Hiltner said.

Babé Farms grows, packs and ships more than 70 varieties of baby and specialty vegetables. This includes an assortment of rainbow root vegetables, baby lettuces, specialty greens and other items.

The company offers organic bunched kale, while the rest of the marketer’s commodities are conventionally grown.

“Acreage is fairly consistent with the level we were at last year,” Hiltner said. “While this year’s storms have presented some short-term hurdles, we are grateful for the rain, which is vital in replenishing the health of our soil and aquifers. It will only help our crops in the long term as we bounce back and continue to supply our customers on a year-round basis.”

Hiltner said the historic weather event that growers experienced in January caused its fair share of damage to plantings, but he said the company believes the worst is over.

“Our team learned a lot from the ‘atmospheric river’ and took measures that minimized losses in the fields over the course of the subsequent storms,” he said. “In addition, we have made an effort to employ tactics such as harvesting our big movers in advance, prior to rain, to bolster our inventory and keep our buyers supplied.”

For the most part, demand from the foodservice side is consistent with where it was pre-pandemic, Hiltner said.

“We have seen a few dips the last couple months due to some unusual weather patterns (particularly in California) that have affected tourism but are optimistic that we are trending towards a big year for the foodservice industry,” he said.

Marketing high points

Hiltner said Babé Farms recently reintroduced an item the company had tested in the past called the Pink Dragon Radish.

“Similar in size and shape to the Watermelon Radish, the Pink Dragon’s ultra-vibrant pink skin and pink flesh are what set it apart,” he said. “It is a truly rare and unique radish — beautiful inside and out. Its flavor profile is wonderfully sweet and mild — not what you’d expect from a dragon, but we characterize it as the “cuddly dragon.”

Hiltner said the “eye-popping” pink exterior color makes it excellent for retail and foodservice alike.

Foodservice outlets can thinly slice or julienne for salads, slaws, sushi, tacos and just about anything else, he said.

“This is a super limited-edition item, so buyers should contact their sales rep for info on availability,” Hiltner said.

PennRose Farms sees growth in core items, rebrands conventional vegetables

Wed, 27 Nov 2024 13:23:08 GMT

For the 2025 season, PennRose Farms will continue to offer dry mixed vegetables from Nogales Ariz., and McAllen, Texas, including cucumber, bell pepper, eggplant, beans, soft and hard squash.

The company plans to increase its acreage in core items such as cucumber, bell pepper and eggplant from West Mexico, said Chris Ciruli, partner of PennRose Farms LLC.

“PennRose’s year-round organic program continues to grow, this season most notably with cucumber, zucchini and yellow squash, which are available from West Mexico starting in October and shipping through May,” Ciruli said. “We are also adding organic mini cucumber and green beans this year, in bulk and specialty pack options, to expand our product lineup.”

Ciruli said PennRose is rebranding its conventional vegetables with legacy brands that include Golden West and Pueblo’s Pride. The new branding, which debuted at the International Fresh Produce Association’s Global Produce and Floral Show in October, has been well received by customers, he said.

“As we rebrand, PennRose is rolling out a myriad of new packaging options, including updated carton, labels, and new value-added packs,” he said. “We are also excited to offer shrink-wrapped items in a few styles for our conventional and organic product lineup.”

Ciruli said the reintroduced brand names feature retro-inspired designs that are indicative of its values and quality standards.

“As our product lines increase, so are the number of consumer packs across our brands, both conventional and organic,” he said. “Our Rowdy Rabbit Organics product line, which launched in 2023, is now available in different bags, clamshell and shrink-wrapped options. From West Mexico, this includes organic green beans, bell pepper, cucumber, eggplant, squash and tomatoes.”

Ciruli noted the company’s eggplant program has been especially successful.

“We continue to make strides in marketing both organic and conventional eggplant with an extended growing season from West Mexico,” he said. “Eggplant is available from November through June and is marketed in a traditional 1-bushel case as well as specialty wrapped and tray packs.”

Among long-term trends, he said PennRose Farms continues to see an increase in demand for specialty packs, including bagged and wrapped products, across mixed vegetable items. “We expect this trend will continue to grow and look to meet rising customer demand with flexible and sustainable packaging options.”