Fresh News
- Thursday, 24 September 2020
We all read the updates on weekly market conditions. Weak, strong, up, down, escalated, Acts of God, legs, no legs. All produce lingo to inform end users on the state of lettuce, berries and vegetables.
It all sounds fine in an update on paper. Reality sets in when we as consumers shop and take our fruits and vegetables home for meals prepared in our own kitchens.
For the past several weeks, excessive and prolonged heat (triple digit temperatures) in our prime growing areas is newsworthy. Next came the headlines of multiple fires throughout California, Oregon and Washington. Smoke and ash continue to push air quality in to unhealthy ranges.
Warnings of short supplies, higher prices and tight markets are a direct result of those late summer events. Harvest disruptions due to lack of labor or minimum time available to pick, sort and pack have worked against growers.
Product alerts tell retailers and chefs to order tight or “truck to shelf or truck to plate”. Valencia oranges have suffered from heat stress. Romaine, iceberg and leafy lettuces are now showing the affects of insect damage and high temperatures.
Growers do their best to mitigate all quality concerns in every crop. It makes good sense for the farmer to want to make the most of their sales. Still, unavoidable circumstances have prevailed this summer to give growers more headaches than usual.
Since most meals are now being made or consumed at home under COVID restrictions, production disruptions hit close to home on food waste and the wallet. Fewer store trips for marketing mean the perishables need to last and go farther.
It all sounds fine in an update on paper. Reality sets in when we as consumers shop and take our fruits and vegetables home for meals prepared in our own kitchens.
For the past several weeks, excessive and prolonged heat (triple digit temperatures) in our prime growing areas is newsworthy. Next came the headlines of multiple fires throughout California, Oregon and Washington. Smoke and ash continue to push air quality in to unhealthy ranges.
Warnings of short supplies, higher prices and tight markets are a direct result of those late summer events. Harvest disruptions due to lack of labor or minimum time available to pick, sort and pack have worked against growers.
Product alerts tell retailers and chefs to order tight or “truck to shelf or truck to plate”. Valencia oranges have suffered from heat stress. Romaine, iceberg and leafy lettuces are now showing the affects of insect damage and high temperatures.
Growers do their best to mitigate all quality concerns in every crop. It makes good sense for the farmer to want to make the most of their sales. Still, unavoidable circumstances have prevailed this summer to give growers more headaches than usual.
Since most meals are now being made or consumed at home under COVID restrictions, production disruptions hit close to home on food waste and the wallet. Fewer store trips for marketing mean the perishables need to last and go farther.
- Thursday, 17 September 2020
Late summer to early fall is a perfect time to pick and highlight bell peppers. They tend to thrive in the hot California sun, so the recent heat wave was not a deterrent to these colorful beauties.
The 2020 Washington state apple harvest is just underway. This season’s crop looks to be stellar and close to last year’s size in volume.
Apple farmers keep growing larger crop sizes and more varieties to please the worldwide consumer demand of this favorite fruit.
For the second straight year, Gala apples will be the highest volume variety produced at 23 percent. Red Delicious is projected at 17 percent, followed by Fuji apples at 14 percent. Granny Smith and Honeycrisp are at 13 percent each of total production.
This year, newcomers Cosmic Crisp is forecasted to come in at 1.2 percent of the total crop and Cripps Pink at 5 percent. Pretty good for the newbies.
Organic apple production is on track to be about 16 percent of the total, or 21 million boxes. This is up from 15 million boxes in the 2019 apple crop. By the way, not all organic production is ultimately packed, sold and marketed as organically grown.
The 2020 Washington state apple harvest is just underway. This season’s crop looks to be stellar and close to last year’s size in volume.
Apple farmers keep growing larger crop sizes and more varieties to please the worldwide consumer demand of this favorite fruit.
For the second straight year, Gala apples will be the highest volume variety produced at 23 percent. Red Delicious is projected at 17 percent, followed by Fuji apples at 14 percent. Granny Smith and Honeycrisp are at 13 percent each of total production.
This year, newcomers Cosmic Crisp is forecasted to come in at 1.2 percent of the total crop and Cripps Pink at 5 percent. Pretty good for the newbies.
Organic apple production is on track to be about 16 percent of the total, or 21 million boxes. This is up from 15 million boxes in the 2019 apple crop. By the way, not all organic production is ultimately packed, sold and marketed as organically grown.
- Thursday, 10 September 2020
Late summer to early fall is a perfect time to pick and highlight bell peppers. They tend to thrive in the hot California sun, so the recent heat wave was not a deterrent to these colorful beauties.
Originating in South and Central America, Columbus brought them back to Europe in the 15th century. They soon became culinary stars across the globe.
Bell peppers are part of the chile family. Unlike their spicier counterparts (serranos, jalapeños and habaneros), they do not contain capsaicin, the compound that gives chile peppers their heat.
At their peak in late summer and early fall, bell peppers are available in a rainbow of colors. Their mild flavor and satisfying crunch make serving them raw a popular choice. Salads and fresh veggie plates are dressed up with bright bell pepper rings or julienned strips.
Roasting, grilling, baking, or stir-frying them brings out a deeper, sweeter taste. Their hollow cavity and sturdy walls makes them ideal for stuffing. This menu application seems to fit right in with the transition of summer to fall.
There are two major factors that determine a bell pepper’s color. One. The time of harvesting and the degree of ripeness at harvest time. Two. The pepper varietal.
All bell peppers start out green and change color as they mature. If it’s not picked, a green pepper may become yellow, orange, or red, depending on its varietal. The longer the fruit stays on the vine, the sweeter it becomes. Additional time on the plant also means that more nutritional value is gained.
Since they were less ripe when picked, green bell peppers have a longer shelf life, but are less nutrient-dense than bell peppers that have matured to other colors.
Originating in South and Central America, Columbus brought them back to Europe in the 15th century. They soon became culinary stars across the globe.
Bell peppers are part of the chile family. Unlike their spicier counterparts (serranos, jalapeños and habaneros), they do not contain capsaicin, the compound that gives chile peppers their heat.
At their peak in late summer and early fall, bell peppers are available in a rainbow of colors. Their mild flavor and satisfying crunch make serving them raw a popular choice. Salads and fresh veggie plates are dressed up with bright bell pepper rings or julienned strips.
Roasting, grilling, baking, or stir-frying them brings out a deeper, sweeter taste. Their hollow cavity and sturdy walls makes them ideal for stuffing. This menu application seems to fit right in with the transition of summer to fall.
There are two major factors that determine a bell pepper’s color. One. The time of harvesting and the degree of ripeness at harvest time. Two. The pepper varietal.
All bell peppers start out green and change color as they mature. If it’s not picked, a green pepper may become yellow, orange, or red, depending on its varietal. The longer the fruit stays on the vine, the sweeter it becomes. Additional time on the plant also means that more nutritional value is gained.
Since they were less ripe when picked, green bell peppers have a longer shelf life, but are less nutrient-dense than bell peppers that have matured to other colors.
- Thursday, 03 September 2020
Labor Day 2020 comes in the midst of a global pandemic and an era of essential workers.
Since early March, front-line workers, across multiple industries, have faced unprecedented conditions to perform our most crucial services.
Typically, Labor Day marks the official “end of summer” festivities, vacations and leisure pastimes. Kids go back to school and families settle in with more structured routines.
Sporting events, concerts and backyard barbecues are American highlights from Labor Days past. Not this year. Cardboard cutouts will suffice to entertain baseball fans and online virtual concerts intend to serenade listeners.
Backyard grilling will be served to a restricted number of people. No crowds or large parties allowed this year. Gatherings will be limited. Amazingly, those responsible for feeding Americans have shown remarkable resilience.
Farmers in California have battled destructive fires throughout major growing regions this season. Still, they continue to harvest, pack and ship.
On the table, and without much interruption, we continue to eat our fresh produce. Melons, tomatoes, sweet corn, cooking vegetables and salad ingredients magically find there way to the grocers and restaurants.
Since early March, front-line workers, across multiple industries, have faced unprecedented conditions to perform our most crucial services.
Typically, Labor Day marks the official “end of summer” festivities, vacations and leisure pastimes. Kids go back to school and families settle in with more structured routines.
Sporting events, concerts and backyard barbecues are American highlights from Labor Days past. Not this year. Cardboard cutouts will suffice to entertain baseball fans and online virtual concerts intend to serenade listeners.
Backyard grilling will be served to a restricted number of people. No crowds or large parties allowed this year. Gatherings will be limited. Amazingly, those responsible for feeding Americans have shown remarkable resilience.
Farmers in California have battled destructive fires throughout major growing regions this season. Still, they continue to harvest, pack and ship.
On the table, and without much interruption, we continue to eat our fresh produce. Melons, tomatoes, sweet corn, cooking vegetables and salad ingredients magically find there way to the grocers and restaurants.
- Thursday, 27 August 2020
It’s not always easy to get inspired to cook. Even with a myriad of internet tutorials on grilling, summer sautéing, and roasting, it’s sometimes difficult to muster any real cooking enthusiasm.
More meals are now being prepared at home during our stay in and stay safe protocols. There is no time like the present to dust off the stacks and piles of gifted or purchased cook books collected over the years.
Most have a trusted “go to” copy of Joy of Cooking or The Silver Palate. Tattered, stained and generally worn with pages literally falling from the binding, our most used ones are not in mint condition. How about the rest of the group? They are pristine, hardly cracked and waiting patiently for some kitchen love.
Now is the time to introduce yourself to the quiet of kitchen therapy. Reconnect to family roots. Channel the grandmother or auntie in those more difficult recipes we’ve always wanted to tackle.
Explore new places through the smells, plates and tastes of Africa, China, India, Mexico, Spain and Morocco. Go anywhere in the world while confined to the comforts of home.
There is also the matter of mastering certain cooking techniques. Rolling, pinching, kneading and braising surprise us with pie, dumplings, bread or spicy vegetable entrees and sides.
More meals are now being prepared at home during our stay in and stay safe protocols. There is no time like the present to dust off the stacks and piles of gifted or purchased cook books collected over the years.
Most have a trusted “go to” copy of Joy of Cooking or The Silver Palate. Tattered, stained and generally worn with pages literally falling from the binding, our most used ones are not in mint condition. How about the rest of the group? They are pristine, hardly cracked and waiting patiently for some kitchen love.
Now is the time to introduce yourself to the quiet of kitchen therapy. Reconnect to family roots. Channel the grandmother or auntie in those more difficult recipes we’ve always wanted to tackle.
Explore new places through the smells, plates and tastes of Africa, China, India, Mexico, Spain and Morocco. Go anywhere in the world while confined to the comforts of home.
There is also the matter of mastering certain cooking techniques. Rolling, pinching, kneading and braising surprise us with pie, dumplings, bread or spicy vegetable entrees and sides.
- Thursday, 20 August 2020
Food is culture. Everything having to do with food — from cultivation and preparation to consumption, reflect certain aspects of different cultures.
Indian cuisine consists of a variety of regional and traditional dishes native to India. Given the diversity in soil, climate, customs, ethnic groups, and occupations, these cuisines vary substantially.
A climbing food trend is the popularity of Indian restaurants. Depending on the influences of regional differences, specific spices, herbs, vegetables, and fruits are used. These are based on what may have been available in the homeland regions.
Indian food is heavily influenced by religion, in particular Hinduism. The cuisine is also shaped by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs are examples.
Exotic ingredients and a full range of flavors– spicy, sweet, sour and hot, make it a desirable and exciting food exploration.
Familiar spices that are common to many Indian dishes — cumin, coriander, turmeric, and ginger, provide numerous ways of using them and combining them. There are at least thirty other spices behind those four.
Indian cuisine consists of a variety of regional and traditional dishes native to India. Given the diversity in soil, climate, customs, ethnic groups, and occupations, these cuisines vary substantially.
A climbing food trend is the popularity of Indian restaurants. Depending on the influences of regional differences, specific spices, herbs, vegetables, and fruits are used. These are based on what may have been available in the homeland regions.
Indian food is heavily influenced by religion, in particular Hinduism. The cuisine is also shaped by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs are examples.
Exotic ingredients and a full range of flavors– spicy, sweet, sour and hot, make it a desirable and exciting food exploration.
Familiar spices that are common to many Indian dishes — cumin, coriander, turmeric, and ginger, provide numerous ways of using them and combining them. There are at least thirty other spices behind those four.
- Thursday, 13 August 2020
Going “back to school” amid COVID conditions is anything but normal. As health officials, parents and school leaders decide on what safe learning looks like, there is the looming question of “what’s for lunch”?
Throughout the past several months, many school districts have been able to provide grab and go lunches and sometimes breakfast to appreciative families.
In many cases, these meals are the only or most substantial nutrition a child might expect that day.
The USDA funds several meal and nutrition programs. These programs operate in public and nonprofit private schools and residential child care institutions. Most provide nutritionally balanced, low-cost or free meals to children each and every school day. The original program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Seventy four years later, food insecurity for school aged kids is even greater. Roughly, 30 million students eat school lunch every day and 22 million of these children rely on free or reduced-price school lunch.
School lunch and breakfast are free for households under 130% of the federal poverty level and reduced cost for households under 185% of poverty. The Federal Poverty Line is $26,200 for a family of four in 2020.
Throughout the past several months, many school districts have been able to provide grab and go lunches and sometimes breakfast to appreciative families.
In many cases, these meals are the only or most substantial nutrition a child might expect that day.
The USDA funds several meal and nutrition programs. These programs operate in public and nonprofit private schools and residential child care institutions. Most provide nutritionally balanced, low-cost or free meals to children each and every school day. The original program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Seventy four years later, food insecurity for school aged kids is even greater. Roughly, 30 million students eat school lunch every day and 22 million of these children rely on free or reduced-price school lunch.
School lunch and breakfast are free for households under 130% of the federal poverty level and reduced cost for households under 185% of poverty. The Federal Poverty Line is $26,200 for a family of four in 2020.
- Thursday, 06 August 2020
The Vietnamese noodle soup that features a rich, aromatic broth and rice noodles is a light, satisfying meal fit for summer.
Pho (sounds like “fuh) is traditionally made using whole spices, beef bones, and fish sauce. It’s easy enough to eliminate the meat or fish components and zero in on the fresh herb and vegetable elements.
This suitable for summer vegan broth derives its depth and character from whole spices, aromatic vegetables, chile peppers, and mushrooms. Shitake mushrooms are first in line. Oyster or crimini are excellent second and third place drafts.
Garnished with cilantro or basil, bean sprouts and a squeeze of lime, the essence of this simmering bowl is fully present.
Home cooks are finding ways to create their own versions of this soothing broth when take out or delivery is unavailable. Comfort is a byproduct of in-home preparation and as well as the slurping.
Build base flavors beginning with star anise, whole cloves, whole peppercorns, and cinnamon sticks. Fresh ginger root, garlic and onions get the soup pot going. Char the onions, ginger and garlic to maximize their potency.
Tamari, soy sauce and water substitute the fish sauce. Steep the ingredients over low heat to release the aromatics.
Pho (sounds like “fuh) is traditionally made using whole spices, beef bones, and fish sauce. It’s easy enough to eliminate the meat or fish components and zero in on the fresh herb and vegetable elements.
This suitable for summer vegan broth derives its depth and character from whole spices, aromatic vegetables, chile peppers, and mushrooms. Shitake mushrooms are first in line. Oyster or crimini are excellent second and third place drafts.
Garnished with cilantro or basil, bean sprouts and a squeeze of lime, the essence of this simmering bowl is fully present.
Home cooks are finding ways to create their own versions of this soothing broth when take out or delivery is unavailable. Comfort is a byproduct of in-home preparation and as well as the slurping.
Build base flavors beginning with star anise, whole cloves, whole peppercorns, and cinnamon sticks. Fresh ginger root, garlic and onions get the soup pot going. Char the onions, ginger and garlic to maximize their potency.
Tamari, soy sauce and water substitute the fish sauce. Steep the ingredients over low heat to release the aromatics.
Product Recalls and Alerts (pdf)
- Wednesday, 05 August 2020
- Friday, 31 July 2020
Ever since the start of the global pandemic, citrus demand and volume have been tremendous. Navel oranges, in particular, have been in high demand.
Consumers have gotten the message that vitamin C is a good immunity boost. Given any chance to fight COVID-19 through healthier food choices, citrus makes logical sense.
Typically, vegetable choices make their way to the grocery shopping list. We tend to build meals around vegetables or at minimum, lay a foundation of flavor. Fresh fruits suffer the fate of being more of an “impulse” buy over must have items.
Onions, celery, garlic, carrots, mushrooms and bell peppers frequent any tasty sauce, stir fry or summer grilling dish. It’s difficult to imagine cooking without them. These pantry staples are hardly out of stock.
Specialty or ethnic menu suggestions call for eggplants, cabbages, green onions, leeks, potatoes and squashes. Turning them in to a sumptuous meal is only a recipe away.
Most fresh products are being sold by supermarkets. In the United States and many other countries, restaurants are still closed or limited on how much and what food is being served.
Less demand on certain fresh produce items and more demand on others makes it a very unpredictable supply chain. Affordable fruits and vegetables with a good shelf life command shopper attention. In normal markets, fruits generally get traction from seasonal promotions. Today’s emphasis is geared towards staying healthy.
Consumers have gotten the message that vitamin C is a good immunity boost. Given any chance to fight COVID-19 through healthier food choices, citrus makes logical sense.
Typically, vegetable choices make their way to the grocery shopping list. We tend to build meals around vegetables or at minimum, lay a foundation of flavor. Fresh fruits suffer the fate of being more of an “impulse” buy over must have items.
Onions, celery, garlic, carrots, mushrooms and bell peppers frequent any tasty sauce, stir fry or summer grilling dish. It’s difficult to imagine cooking without them. These pantry staples are hardly out of stock.
Specialty or ethnic menu suggestions call for eggplants, cabbages, green onions, leeks, potatoes and squashes. Turning them in to a sumptuous meal is only a recipe away.
Most fresh products are being sold by supermarkets. In the United States and many other countries, restaurants are still closed or limited on how much and what food is being served.
Less demand on certain fresh produce items and more demand on others makes it a very unpredictable supply chain. Affordable fruits and vegetables with a good shelf life command shopper attention. In normal markets, fruits generally get traction from seasonal promotions. Today’s emphasis is geared towards staying healthy.
- Friday, 11 October 2019
On Friday, October 11, 2019, our resident GP “Chefs” made 14 delicious dishes using any variety of winter squash. Some developed their own recipes while others cooked or adapted classic recipes found in cookbooks or innovative recipes found on food blogs. Winners won Target gift cards of $25, $15 or $10.
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
 Cranberry Chip Squash Bread Romana Harris First Place |
 Kuri Curry Coconut Soup Gina Backovich Second Place |
 Butternut Squash Galette Sandra Sanchez Third Place |
 Butternut Squash, Sausage and Tortellini Soup Traci Ennis |
 Butternut & Red Kuri Squash Soup Rochelle Grover |
 Parmesan Acorn Squash Leah Hazzard |
 Roasted Red Kuri Squash with Cannelli Beans & Spinach Salad Linda Luka |
 Kabocha Squash Donut Muffins Linda Luka |
 Spicy Squash Salad with Lentils and Goat Cheese Jeff Sacchini |
 African Lamb Kabocha Tagine Gina Backovich |
 Lemon Grass Butternut Squash Patty Chan |
 Sauteed Delicata Squash Nancy Spinella |
- Friday, 14 September 2018
Green Business Bureau
By Amanda Johnson September 11, 2018 Blog, Member News
From foodservice to retail, export to wholesale, the fresh produce distribution business can cover a wide-rage of business segments that come together to service everything from grocery stores to restaurants and casinos to schools. One business that successfully covers all of these segments is Green Business Bureau member, General Produce Company, a company tackling the fresh produce market in Northern California.
Founded in 1933 by Chan Tai Oy, his three sons and nephew, General Produce Co. is a third generation owned and operated family business that distributes and exports fresh fruits and vegetables that are local, organic, sustainable, and regionally and globally sourced. As a PRO*ACT member, General Produce is focused on energy conservation and reduction, recycling and participating in programs like Greener Fields Together, a local farm initiative. General Produce works to integrate sustainability – social, environmental and economic – into their daily business practices and long range planning.
While General Produce is challenged with facilities that are dated in terms of structures, energy systems, fleet demand for service and CA legislation, they have worked hard to be creative in addressing the demands of state mandates, as well as facility layout. From lighting to cooling and refrigeration, the company’s operations and facility team continuously work toward making improvements. They also look for ways to minimize the company’s environmental impacts in the areas of water, waste, energy and air, and reduce their carbon footprint by installing cost saving measures.
“Our approach to business is guided by our commitment to the principles of integrity, honesty, personal relationships, diverse expertise, stewardship and innovation,” said Linda Luka, Director of Marketing & Communications. “We are dedicated to providing quality service and products. To do so, our aim is to ensure that our workforce and communities benefit from the small scale of our daily operations to the large scale of our supply chain.”
Read the original article here.
- Friday, 15 June 2018
Seeking to infuse your culinary or beverage creations with the ultimate fresh fruit flavor? No need to peel, dice, purée, and simmer for those ideal results.
Perfect Purée is the solution!
Perfect Purée is the premium purée product on the market. The succulent, single-note flavors of Perfect Purée inspire everything you can think of: cocktails, marinades, cakes, cookies, sorbets and smoothies. At the back of the house or front of the house, chefs, cookes, baristas, bartenders, pastry chefs, and brew masters love this product line!
For a perfect summer, try out our favorite warm weather flavors: El Corazon, Pink Guava & Passion Fruit.
- Monday, 26 September 2016
- Thursday, 28 April 2016
CONGRATULATIONS RYAN BLANCAS!
The United Fresh Retail Produce Manager Awards Program pays special recognition to produce managers on the front lines in supermarkets working every day to increase sales and consumption of fresh fruits and vegetables. General Produce is honored to have nominated yet another winner, Ryan Blancas of Beale AFB Commissary.
In June, Ryan, along with General Produce team members, will attend the United Fresh Produce Innovation Conference in Chicago. United Fresh will honor 25 of the industry’s top retail produce managers for their commitment to fresh produce, innovative merchandising, community service and customer satisfaction.
Left to right:
Marlon Walker, Store Director, Beale AFB Commissary
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
- Friday, 22 April 2016
Just a little less than 2 hours away in Pleasanton, the Expo It is a great opportunity for us to see what’s new out there. It is easy for us to take our customers with us to connect with growers, shippers, and retailers. The Expo exhibitors provide updates on their latest crops and products while we get to talk to them about how and why they do what they do.
GP Team Members David John III, Jennifer Ho, Ray Hoellwarth, and Linda Unden attended the FPFC NorCal Expo this year. They all enjoyed it and are looking forward to more FPFC events.
Read more about the event:
- Tuesday, 08 March 2016
By Kathleen Weaver
Most consumers believe produce comes shrouded in plastic; perfectly selected apples presented in a pristine package ready to enjoy. And while anyone eating fruits and vegetables excites me for all the obvious reasons; health and commerce related, there is one significant difference between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.
Eighty years ago a substantial chunk of the workforce was employed in agriculture; 22% of workers representing roughly 27 of 123 million people who called the US home at the time. They farmed on small farms in all regions of the US producing mostly for their own subsistence. However, trends began to shift with electrification, mechanization, and infrastructure and transport improvements, allowing people to seek off-farm work. This is where we see the most substantial change in our food system that until recently remained unchallenged.
General Produce Receives Seven Seals Award
- Tuesday, 10 November 2015
Dan, Brian and Tom (in absentia) received the Seven Seals Award recognizing General Produce as a Patriotic Employer for its support of the Guard and Reserve. At a special presentation in front of the Sacramento Board of Supervisors , General Produce, along with other Sacramento area employers, were honored and recognized.
For the past 12 years, GP has been able to accommodate our National Guardsman, Todd Pratt, as he has been called for training and deployed during his military service. We are proud of him and proud to be able to contribute to supporting our military troops abroad.
Read more here:
http://www.esgr.mil/News-Events/ESGR-In-The-News/articleType/ArticleView/articleId/5194/General-Produce-Company-supervisor-honored-by-Department-of-Defense-for-patriotic-support.aspx
“On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival
- Monday, 12 October 2015
General Produce’s vision of creating a distinctive, collaborative celebration to highlight the best California grown foods in the midst of the 2015 Sacramento Farm-to-Fork Festival came to fruition and exceeded all expectations.
General Produce, a third-generation, locally owned, family-run distribution company partnered with longtime customer, Fat’s Family Restaurant Group, to host “On the Plate” during this year’s Farm-to-Fork Festival on September 26th.
The large marquee booth (a 50′ x 60′ tent and outside display space) attracted folks with a vintage General Produce delivery truck, draped in fresh floral, fruits and vegetables. The colorful fall hardscape provided the perfect backdrop for snapshots. This display was the most photgraphed of the day for press and festival attendees, posting to Instagram, Twitter and Facebook.
Read more: “On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival →
General Produce Helps Set a New World Record
- Friday, 11 September 2015
General Produce contributed to a new Guinness World Record for the largest fruit & vegetable donation with 170,923.8 pounds of fresh produce collected for the Sacramento Food Bank and Family Services.
This Farm-to-Fork Celebration event was organized by the Sacramento Convention and Visitors Bureau with an original goal of 25,000 pounds of produce. General Produce was pleased to donate 2,000 pounds to the cause and deliver an additional 300 pounds of Premier Mushrooms!
This Farm-to-Fork Celebration event was organized by the Sacramento Convention and Visitors Bureau with an original goal of 25,000 pounds of produce. General Produce was pleased to donate 2,000 pounds to the cause and deliver an additional 300 pounds of Premier Mushrooms!
Perishable News
The Packer
AndNowUKnow
Sacramento Bee
General Produce Teams Up with Farm-to-Fork for Record Setting Food Drive
- Thursday, 03 September 2015
Sacramento’s third Farm-to-Fork celebration will open in less dramatic fashion than the previous two.
The event, which culminates Sept. 27 with the (sold-out) Tower Bridge Dinner, will kick off at 5 a.m. Wednesday with a fresh-food drive on Capitol Mall. Contributions will go to Sacramento Food Bank & Family Services, which will distribute food and serve as a clearinghouse for other food banks in the region.
Local grocers Raley’s and Nugget, produce supplier General Produce, California Endive Farms and the California Pear Advisory Board will donate produce to the event. Donations of fresh, local produce from the public also are welcome.
The goal is to collect at least 25,000 pounds of fresh food and set a Guinness World Record. A Guinness representative will be on hand at the food drive, which lasts until 11 a.m.
World record bid aside, this kickoff event likely will provide less spectacle than the inaugural Farm-to-Fork celebration’s cattle drive and the second year’s tractor parade – both of which traversed the Tower Bridge. But it’s still an outsize display of Sacramento’s farm-to-fork bona fides, said Mike Testa of the Sacramento Convention & Visitors Bureau.
“The first year, we wanted to show that farm-to-fork was not just produce, but proteins,” Testa said. “The second year was to show the equipment that was necessary for farm to fork. This year, it is to show the bounty of everything that is coming out of the ground, and to benefit people in need – with fresh food and not the traditional canned goods that people think of when they think of food donations.”
There are few other places in the country “that could compete for a (fresh-food) world record in a 24-hour period,” Testa said. “And if they did, they likely would be sourcing (some of it) from the Sacramento region.”
Sacramento Mayor Kevin Johnson declared Sacramento “America’s farm-to-fork capital” in 2012. The city’s first Farm-to-Fork celebration, in September 2013, lasted a week. This year’s celebration runs 2 1⁄2 weeks and includes the free Farm-to-Fork Festival Sept. 26 on Capitol Mall.
Sacramento Bee
America’s Farm to Fork Capital, Sacramento, CA
General Produce Achieves Green Certification
- Tuesday, 01 September 2015
General Produce, a leading family-owned and operated produce distributor, is very proud to announce achievement on their goal of “green certification” through a third-party evaluation and process.
“Thanks to sustainable efforts already in place and practice at General Produce, the certification process was achieved well ahead of our original year-end goal,” said Linda Luka, director of marketing and communications for General Produce. “Green Plus helped us evaluate and identify areas that we could enhance and expand, as well as focus on new opportunities in the sustainability arena. No one argues that as an industry, there is much work to be done. We are pleased to be at the front of that parade.”
Farm to Fork: On the Plate
- Tuesday, 01 September 2015
General Produce is proud to be a sponsor of the Farm-to-Fork Festival.
For more information, go to http://www.farmtofork.com
General Produce Presents “On the Plate” Event at Farm-to-Fork Festival
- Monday, 17 August 2015
Inspired by the abundance of regionally available fresh products, as well as the hard-working family operations who provide us with high quality foods, General Produce announces a collaborative effort to celebrate a locally-grown food experience during the 2015 Sacramento Farm-to-Fork Festival.
General Produce, a third-generation, locally-owned, family-run distribution company has partnered with Fat’s Family Restaurant Group, who celebrated their 75th anniversary last year, to host “On the Plate” during this year’s Farm-to-Fork Festival on September 26. This marques event will showcase local ingredients prepared in signature recipes by chefs from each of Fat’s four locations. The key component(s) in each cooking demonstration will be supplied from local purveyors who share the vision of providing high quality products from California’s heartland, including:
Van Groningen & Sons
Ratto Brothers
Vierra Farms
Premier Mushrooms
Lundburg Family Farms
Salle Orchards
Mary’s Chickens
“As consumers crave a better understanding of where their originates and of how it is produced, we are privileged to share the stories of the families who grow or raise the rice, the poultry, the walnuts, the fresh greens, etc.”, said Linda Luka, director of marketing and communications for General Produce. “Food is personal. We have an obligation to preserve our relationships with the growers and recognize the distinctive places of where our food is raised. The focus is on fresh and seasonal. Our stories are about authentic and local. It makes sense to partner with long-time, like-minded family operations to set the table at this year’s Farm-to-Fork Festival.”
In addition to the live cooking demonstrations, attendees will have the opportunity to taste specially prepared dishes, receive cooking tips and recipes, win prizes and most importantly meet the farmers who supply the California ingredients.
“The Sacramento Farm-to-Fork Festival is a celebration of community and a chance to appreciate the locally grown, produced and sourced foods of our great region. That’s something we have a passion for,” said Tom Chan, CEO of General Produce. “We’re proud to expand our participation this year to showcase these exceptional vendor partners and encourage everyone to stop by to experience ‘On the Plate with Fat’s Family Restaurant Group’.”
About General Produce - General Produce annually distributes over 250 million pounds of fresh produce products to retailers, restaurants, schools and other wholesalers in Northern California, Western Nevada, Southern Oregon and the Pacific Rim. Headquartered in Sacramento, the “Farm-to-Fork Capital of the World,” General Produce is a proud supporter of the locally grown movement and sources from a network of local farms to supply the best produce available. This third-generation family-owned business has honored their commitment to world-class customer service for more than 80 years. To learn more about General Produce, please visit www.GeneralProduce.com.
- Friday, 07 August 2015
If you love local, sustainably-farmed food, California pear farmers have what you’re looking for. This week, a group of California pear farmers has launched a campaign to promote pears produced in and around Sacramento as part of the America’s Farm-to-Fork Capital movement.
Nearly all pears from California are grown in small communities near Sacramento. Each year in early July pears begin harvesting from the Sacramento Delta growing area and then in neighboring Lake and Mendocino counties later in the month. That means that locally-grown pears are plentiful in summer and throughout the fall.
“We’re hoping to get consumers excited about locally-grown pears and the farmers who grow them,” said Chris Zanobini, executive director of the California Pear Advisory Board, which is headquartered in Sacramento. “Pear farmers are big supporters of the America’s Farm-to-Fork Capital program and we’re helping to spread the word about foods grown near Sacramento with a number of special events, giveaways and promotions for Sacramento area consumers.”
Read more: Pear Farmers Launch Locally Grown Campaign for Sacramento-Area Consumers →
General Produce Promotes Healthy Eating with Summer Kids Events
- Friday, 12 June 2015
General Produce has announced its continued advocacy for healthy lifestyles for California’s youth by hosting a series of events this summer. In combination with several grocers and DeCA commissary stores, the General Produce team is taking its “Let’s Move California” show on the road.
“We value our working relationships with California’s finest independent grocers, as well as our DeCA partners,” said Linda Luka, Marketing Director of General Produce. “Our mission to educate our youngest consumers is top of mind as we cultivate the next generation of healthy eaters.”
These events tie-in with General Produce’s participation with the eat brighter!™ campaign and encourages produce consumption in children. Including fresh garden bars, fresh fruit pizza making, face painting, water games, and Zumba sessions, General Produce will provide local kids with an opportunity to win a bike, a family movie package, or other summer fun prizes. Outdoor produce farmers markets coincide with most of the events, making it a family affair.
“These events help highlight the grocery retailer as a true community partner. Events are fun for all involved and exemplify how healthy eating and an active lifestyle help create a fit for life generation,” continued Luka.
General Produce’s 2015 Summer Kid’s Events include:
June 11th: Lone Tree School Summer Camp (Zumba-tonics & Salad Bar) on Beale Air Force Base.
July 11th: Payless IGA Copperopolis (Hometown Kid’s Event)
July 18th: Payless IGA Pioneer (Hometown Kid’s Event)
August 8th: Payless IGA Lockeford (Hometown Kid’s Event)
Thanks to General Produce for bringing these fun events to Sacramento!
AndNowUKnow
General Produce Teams Up with Farm-to-Fork for Bubbles & Berries Brunch
- Tuesday, 26 May 2015
As a proud supporter and inaugural partner of the Sacramento Farm-to-Fork movement, General Produce is pleased to provide locally grown produce for this year’s kick-off event, “Bubbles & Berries.”
As one of the area’s oldest produce distributors, General Produce relies on their long-lasting relationships with California’s premier growers to source the best the state has to offer. The Sunday brunch will take place in the Kay district of downtown Sacramento on June 7 and will feature made-to-order options prepared by 4 Diamond Award-winning Dawson’s at the Hyatt Regency.
“We’re excited about our third year in association with the Farm-to-Fork events” said Traci Ennis, Foodservice Sales Manager of General Produce. “Each year the festival and venues grow and our involvement does as well. The Bubbles & Berries Brunch is an excellent way to kick off the ‘Taste of Summer’ in our region. We are honored to work with our local farms to supply fresh, local products to The Hyatt and Preservation and Company”.
Read more: General Produce Teams Up with Farm-to-Fork for Bubbles & Berries Brunch →