Market Report
- Category: August 2018
- Saturday, 25 August 2018
- Hits: 1692
Every segment of the produce industry is presented with significant and unique labor challenges.
From farming and packing operations to distribution companies, and foodservice operators (schools, and restaurants) to retail grocers — having enough of the right kind of workers is a constant work in progress and struggle.
Labor saving innovations are widely accepted when costs and engineering make possible new ways to provide fresh fruits and vegetables to consumers. Chef ready and consumer ready value added products take time and energy out of the food preparation equation.
As Americans enjoy the last of summer’s ripe peaches, melons and tomatoes, Labor Day looms. Farmers share the worry of having enough hands to pick and harvest peppers, cucumbers, strawberries, apples and pears.
Mechanization and technology continue to advance all aspects of growing. While machines have replaced human hands for a lot of farm jobs, many fruit, vegetable and nut farmers still rely heavily on people to plant, maintain and harvest their crops.
- Category: August 2018
- Friday, 17 August 2018
- Hits: 1666
A Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine.
Touted as one of the healthiest ways to eat, this traditional cooking style of countries bordering the Mediterranean Sea is more a way of life than prescription for a diet regimen.
Key components on the Med menu are fresh fruits and vegetables, fish, whole grains, fresh herbs, beans and limits to any unhealthy fats.
Red meat is more rarely consumed and poultry, eggs, cheese, and yogurt only in moderation. Processed foods, refined grains and sugary beverages are avoided.
What needs to be considered is how integrated diet and lifestyle are woven together. Eating any meal is an event. Meals are shared with family and friends and people take their time to enjoy every bite.
- Category: August 2018
- Thursday, 09 August 2018
- Hits: 1603
There has been a resurgence of California garlic, both in consumer demand and also in production. The 2018 California garlic crop will heighten that trend.
Christopher Ranch, California’s largest garlic supplier, reports fantastic production levels this year, the likes of which have not been seen in years. Great news for garlic lovers.
Ken Christopher, Executive Vice President for the company, announced their forecast this season to be about 100 million pounds of garlic.
“Demand for organic garlic has been explosive and it is the fastest-growing business segment”, Ken Christopher said.
The company harvested 5 million pounds of organic garlic last year and expect to harvest 10 million pounds of organic garlic in 2018. By far, this is the biggest organic crop ever for Christopher Ranch. This will be the first year they are expected to have a 100 percent California organic program.
- Category: August 2018
- Friday, 03 August 2018
- Hits: 1732
Music venues and outdoor concerts get a lot of traffic all summer long. Individual tastes run the spectrum from rock, blues and country to reggae, pop and rap.
Classical summer choices feature Mozart and Bach. If symphonies and operas don’t resonate, try a different type of summer jam.
Peak of season fruits beg for preserving in some fashion. We can’t eat it all no matter how hard we try. Jams, jellies, compotes and marmalades allow the essence of summer to be celebrated in a jar.
Single small batched jams can be achieved in a short period of time, making the process relatively painless. In just an hour of investment, fruit can be transformed in to a magnificent jarred treat.
Like most other food endeavors, we get out of it what we put in to it. Quality going in means quality in the jar. Pick or purchase high-quality fruit at its peak for flavor, texture, and color. Skip mushy, overripe, and diseased fruit.
- Category: August 2018
- Friday, 27 July 2018
- Hits: 2008
Nestled between Mount Diablo and the Sacramento-San Joaquin Delta in the East Bay, Brentwood, California is renowned for growing exceptional fresh market produce.
In particular, summer cherries, peaches and delectable sweet corn are what local markets and chefs celebrate.
Hot Central Valley days and cool, off-shore breezes at night make it the perfect location for growing sweet corn.
The cobs are picked during the early milk stage of kernel maturity, when sugar content and moisture levels are high. This is in contrast to field corn, which is harvested in the dry, starchy dent stage. Over the last century, sweet corn production in the U.S. has increased as farmers and geneticists have developed hardier and sweeter varieties.
To clarify, most of the corn grown in the United States is the commodity crop known as field corn. It is used as animal feed, ethanol, whiskey and goes into all kinds of processed foods and food ingredients. High-fructose corn syrup, corn starch, and corn oil.