REEDLEY, CA - Three glowing bunches of globes are stepping into the spotlight for the 2023 table grape season. Following the success of Mountain View Fruit Sales’ Estate Vineyards 2022 program, three varieties in particular will be headlining this season.

"We will have our first candy variety with Candy Snaps, available in our Estate Vineyards brand," said Grape Division Director George Matoian, who is running the new program. "And we are one of the only few growers in California to have the newly released, USDA black seedless grape variety Solbrio in production. We will also offer the highly coveted, concord flavored 'Kyoho' black seeded grape this season."

Last summer, Mountain View introduced its premium table grape program under the new Estate Vineyards label. That excitement continues with the announcement that the program will be highlighting three varieties to expand the table grape portfolio this season.

"We are catching up a little from last year's start dates,” Matoian continued. “We are approximately eight–nine days behind last year's crop. On most varieties, we are at the leaf removal and bunch thinning stages. The good news is this year's bunches are some of the largest I have seen in many years and the cells of the grape berry are rapidly dividing to give us the maximum berry size we require."

Packs will be available in the traditional corrugated carton, new plastic corrugated, and Styrofoam, a press release stated.

"Mountain View will have increased volume this season on both premium and proprietary grape varieties," Owner Mike Thurlow said. "We are expecting fantastic quality again this year, and we believe 2023 will be a Vintage Grape Season."

As this season comes to fruition, keep clicking back to ANUK.

Mountain View Fruit Sales

OCEANSIDE, CA - I’m not saying I want June to be over, but Oceanside Pole has given me a reason to look forward to the end of the month. At that time, the brand will be beginning the first harvest of the season for its vine-ripened tomatoes alongside Oppy.

“Each plant is harvested an average of 18 times, ensuring tomatoes are hand-selected to specific ripeness,” said Senior Sales Representative James Galindo. “We even pick, ship, and deliver to retailers within 24 hours, ensuring their shoppers have the exact tomatoes they’re looking for on their shelves.”

Oceanside Pole expects 3.4 million cases of rounds and Romas from its 700-acre farm in California in addition to 160 acres out of Mexico. The unique pole growing method raises fruit off the ground to improve airflow, then harvested at retail specifications to arrive at precise perfection.

Updating its packing shed and adding a new production line has resulted in a smoother process for delivering its top-quality tomatoes. According to a press release, recent off-season rain effectively cleansed the soil and improved overall crop quality. The increased water supply has contributed to a better yield and enhanced product integrity.

“We’re getting more interest in the foodservice sector than we’ve ever seen before,” added Director of Sales and Strategy and Sales Executive Mark Smith. “Unlike other tomatoes, we ship once at peak of freshness and at the color specifications they require. And because of their deep red and firm exterior, clean-slicing and hearty interior and superior taste, it’s an experience unlike any other, resulting in repeat orders all season long.”

The first harvest of Roma tomatoes is anticipated in late June, followed by rounds in mid-July. Peak volume is expected from late August through September and October, culminating around the Thanksgiving season. Packs are available in 22 lb two layers, 25 lb volume fill and 15 lb single layer boxes, RPCs, and a 5 lb club pack.

Oceanside Pole’s Brussels sprout season is also in full swing, with availability until around July 15.

We look forward to seeing these products hit store shelves!

Oppy Oceanside Pole

MARLBOROUGH, MA - One is the loneliest number that you’ll ever do, according to BJ’s Wholesale Club. The retailer has bolstered its leadership ranks with not one, but two recent appointments. BJ’s named Steven L. Ortega and C. Marie Robinson as the company’s newest Board Members, effective immediately.

Ortega currently serves as Chairman of the Board of Leslie’s. He joined Leslie’s in 2005 as Executive Vice President and Chief Financial Officer and served in various executive roles including President and Chief Executive Officer from 2017 to 2020. Prior to joining Leslie’s, he held a number of leadership positions at BI-LO, American Stores Company, and Lucky Stores. Since 2021, Ortega also has served on the board of James Avery Artisan Jewelry, a multi-channel jewelry retailer.

According to a press release, he also holds a bachelor’s degree in accounting from the University of Arizona.

In addition to Ortega, BJ’s named Robinson as one of its newest Board Members.

Robinson has served as EVP and Chief Supply Chain Officer of Sysco Corporation since 2020. She has also served as Senior Vice President, Chief Operations and Transformation Officer of Capri Holding Limited. Robinson’s previous roles span various logistics and supply chain-focused leadership positions at Toys R Us, The Great Atlantic & Pacific Tea Company, Smart & Final Stores, and Walmart Stores.

She began her career as a logistics officer for the United States Army and holds a bachelor’s degree in communications from the University of Alabama and a master’s degree in leadership and organizational studies from Azusa Pacific University.

“We are pleased to welcome Steve and Marie as they bring strong industry expertise and unique perspectives to our board,” said Bob Eddy, Chairman and Chief Executive Officer. “Steve is an accomplished executive with decades of retail and omnichannel experience, and Marie’s deep knowledge of supply chain transformation is invaluable as we now control our perishable and ambient supply chains. We look forward to their future contributions to BJ’s as we continue to execute on our goals of delivering long-term profitable growth and value creation.”

For more from the release, click here.

And, as always, keep clicking back to ANUK for the latest.

BJ’s Wholesale Club

HARRISONBURG, VA - We can’t wait to soon see what innovative produce offerings are taking the spotlight at this year’s Organic Produce Summit (OPS)! Taking to this exciting produce event, Soli Organic will be drawing attention to its full lineup of organic leafy greens and culinary herbs.

“The herb category continues to ride the wave of decades of sustained growth, and our regionally grown leafy greens hit all the consumer high points,” Steven Wright, Chief Customer Officer, tells me. “Not only are we pesticide-free and non-GMO, but our proprietary soil-based system allows us to be organic as well, which truly differentiates us from most other indoor growers.”

What will be on display at this year’s show? Soli Organic will be showing off its herb offerings available for the key Q4 selling period, including its potted herb duo for Thanksgiving and Christmas. This duo serves as a great holiday gift as potted herb demand continues to peak. The supplier will also be offering unique holiday-themed sleeves, which will add excitement to an already thriving category.

“The most successful retailers have herb destination locations in the store and excel at selling the number-one item in the category: fresh basil,” Steven explains. “We are proud that our 2 oz Soli basil offers an outstanding value and comes in a 100 percent PCR package, with a QR code and peel-and-reseal functionality. This package contains 41 percent less plastic than the common clamshell used in the industry. We have great volume to promote and will be selling this item in high-graphic display shippers, guaranteed to drive sales.”

Expansions are paving new paths for growth for Soli Organic. This spring, the grower opened its first indoor mega farm in Anderson, South Carolina, in addition to breaking ground on its new site in Brooks, Texas. In late Q3, Soli will be expanding its successful leafy greens program to include high-sales-velocity items like spinach and arugula; part of this launch will include changes to the company’s packaging design, which will drive greater consumer appeal and shopability.

“We continue to march forward with our plan of growing consistently superior organic produce at an affordable price,” adds Steven. “Controlled environment agriculture has been quite successful in growing basic red and green lettuces but has struggled to execute items that really drive the category. We now have a robust offering that can deliver freshness and quality on the items that drive the category and delight consumers.”

Attendees should be sure to visit booth #800 at the show for a closer look at Soli Organic’s portfolio.

”Our dream and aspiration is to make organics affordable to all,” Steven adds. “The OPS delivers in terms of attracting all the key retail decision makers and has developed a sensible small forum that allows the industry to connect in a powerful and meaningful way.”

Map out the perfect itinerary with us as we continue to bring exclusive insights ahead of this anticipated show!

Soli Organic

EXETER, CA - In a move to boost the ongoing evolution and development of the citrus sector, Congress has announced support for critical citrus programs, including the Citrus Health Response Program (CHRP), the HLB Multi-Agency Coordination (HLB MAC), and an additional $1 million in federal funding for a new citrus breeding program. This announcement was welcomed across the industry by organizations like California Citrus Mutual (CCM), which expressed its gratitude.

“On behalf of the industry, we are appreciative of the Committee and our Congressional leaders for their commitment to fully developing this program and look forward to finding solutions to the issues California citrus growers are faced with every day,” said CCM President and Chief Executive Officer Casey Creamer.

The House Appropriations Committee has included additional funding for citrus breeding research to develop and evaluate high-quality, superior citrus selections for use in citrus-producing regions, according to a release. The funding will also be used to evaluate rootstock and scion materials where citrus is commercially grown for the fresh fruit market.

This additional funding comes after Congress provided $1 million during the current fiscal year to establish the citrus breeding program at the USDA Agricultural Research Service (ARS) field station in Parlier. The new California citrus breeding program will identify new citrus varieties that are best suited for changing climatic pressures such as drought and consumer taste preferences, and that are resistant to pests and diseases such as HLB.

The California citrus program is an expansion of the existing national USDA ARS citrus breeding program located in Florida, which is mainly focused on varieties that are optimized for growing conditions in that state. The Florida program has resulted in new varieties with higher yields, increased disease resistance, improved color, and a longer shelf-life.

Both the Florida and California breeding programs, along with the continued efforts of the University of California citrus breeding program at UC Riverside, will work together to deliver the best results for Golden State citrus growers in the near future.

AndNowUKnow will continue to report citrus sector developments and more.

California Citrus Mutual

WENATCHEE, WA - As of June 6, seven of Stemilt’s Project SEARCH interns graduated and began their search for new employment. The transition-to-work program helps secure competitive employment for people with disabilities and has prepared the interns to find employment at Stemilt, in the community, and in continuing education.

“I am extremely proud of our interns,” says Director of Human Resources Zach Williams. “I was fortunate enough to be a part of this awesome program at Stemilt. Each intern has grown so much in their confidence and abilities. The program was extremely successful, especially for the first year! I must admit, I am sad that I won’t get to see them around the workplace anymore. Although, two interns have found jobs at Stemilt!”

After graduation, three Project SEARCH interns were hired for employment within the community and at Stemilt. Emily Hensley has been hired as a Professional Assistant in the finance department at Stemilt and Cole Hale will also join the team as a Shipping Clerk. Olivia Leonhardt has been hired at ABC Learning Center; Karen Cervantes will continue her education at barber school; and Josh Hernke, Kennon Watson, and Luis Perez are open to new opportunities.

At the graduation, staff, family, and friends joined to celebrate the accomplishments of the interns with live music, a taco truck, speeches, and a Project SEARCH Stemilt-themed cake. After receiving their graduation certificate from Eastmont High School, one intern in particular, Emily Hensley, received a surprise Intern of the Year Award.

“Stemilt really benefited from the addition of the Project SEARCH program and the interns who participated,” says Williams. “They enhanced our culture and work environment with their enthusiasm, great personalities, and the bonds they made with our Stemilters. It's been a learning experience for all of us. The Stemilt team and the Eastmont staff really put their hearts into helping these interns learn the tools they need to be successful. This wouldn’t have been possible without their leadership and hard work, and we can’t wait to welcome the next interns to the Project SEARCH Stemilt program in the fall.”

Congratulations to these interns on entering the workforce!

Stemilt

WASHINGTON, DC - Happy National Safety Month, y’all! Now is the time to shine a spotlight on worker safety in the produce industry, which is exactly what the team is doing at Equitable Food Initiative (EFI). The organization is encouraging grower-shippers to ­­­­­prioritize worker engagement to drive safety and improve the bottom line.

“Workers are on the front lines, so they are the ones who know where policies might be getting overlooked or corners cut in ways that could lead to injury,” commented LeAnne Ruzzamenti, Director of Marketing and Communications. “They are also best positioned to offer suggestions to make the workplace safer.”

The National Safety Council named June as National Safety Month in 1996. The total cost of work injuries in 2021 was reportedly $167 billion with a cost per worker of $1,080. According to the Centers for Disease Control and Prevention, about 100 farm-related accidents result in injury every day.

EFI is focusing on National Safety Month to underscore the opportunity to engage the 2.6 million United States-based farmworkers in strategies to increase safety, drive efficiencies, and boost retention and recruitment. According to a press release, studies have found that engaged workers deliver better customer service and quality, drive productivity and cost reductions, and reduce injuries.

EFI-certified farming teams have improved lighting in parking lots, access to drinking water, traffic flows and speed, ladder design, tractor use in the fields, air circulation in the packhouse, COVID protocols, and sanitation. Teams also create repetitive motion injury prevention plans that introduce exercises and stretches.

“One of the easiest ways to begin engaging employees is to integrate worker voice into business improvements—whether regarding safety, productivity, or quality,” Ruzzamenti added. “The hard part follows, where management must build trust by responding to and acting on worker suggestions and maintaining open and collaborative communication across the operation.”

How will you be celebrating workplace safety this month? We can’t wait to find out.

Equitable Food Initiative

WATSONVILLE, CA - As I sit here writing this, my mouth is watering just thinking about Monterey Mushrooms’ newest product line. This is an experience I’m certain shoppers will relate to when they too see the supplier’s range of Sizzling Sautés™ Mushroom Kits in the produce department this summer, giving them a flavorful, nutritious meal option.

“These quick and delicious side dishes are the perfect meat replacement,” Bruce Knobeloch, Vice President of Marketing and Product Development, said. “The vegan and plant-based dietary movements continue to grow, and our research shows shoppers are looking for expanding options in this category.”

Available in three flavors: Fajita, Teriyaki, and Thai, the mushroom kits were created to make cooking easier for consumers with their busy lifestyles without sacrificing on taste and nutrition.

Sizzling Sautés Mushroom Kits come recipe ready in 13.5 oz packages of Sliced Baby Bellas, which are high in vitamin D, as well as sauce packets that combine to create an easy side dish, protein topper, or meat replacement, according to a release.

“We understand shoppers want to whip up a flavorful and nutritious meal in less time, so we have taken care of the time-consuming part—slicing and spicing,” Knobeloch added. “Sizzling Sautés Mushroom Kits are the umami side dish solution.”

The launch of this lineup comes at an opportune time, as plant-based options continue to rise in popularity. Nearly 57 percent of heavy mushroom users are less frequent meat eaters, and 38 percent of shoppers say they prefer to buy pre-cut and packaged mushrooms to save time. A win-win situation for retailers and consumers.

To help shoppers find Sizzling Sautés Mushroom Kits, the company recommends merchandising them as part of the meal solution category in addition to placement in their natural home, the mushroom set of the fresh produce department.

Buyers, capitalize on summer eating occasions to promote this exciting lineup in your aisles!

Monterey Mushrooms

HOUSTON, TX - A Chief transition has occurred in our industry as Retail Business Services, a company under the Ahold Delhaize USA umbrella, saw Rom Kosla leave his position with grocery tech. The former Executive Vice President, IT, and Chief Information Officer will be taking up his new CIO post with Hewlett Packard Enterprise (HPE).

News of his replacement has not yet been released by the company.

As noted in a release, Kosla led the IT transformation across the Ahold Delhaize USA companies, improving the technical and engineering capabilities within the IT organization while evolving the organization to deliver value faster for the company. This work included enabling enterprise-wide technologies to support U.S.-based associates and migrating key digital capabilities to the cloud to enable e-commerce customer expansion as part of Ahold Delhaize USA’s omnichannel growth ambition.

Prior to his tenure at Retail Business Services, Kosla was the Senior Vice President and CIO of Corporate and Enterprise Solutions at PepsiCo, and has served in a number of roles at Deloitte and Nestle.

He holds a B.S. in Computer Science from Cleveland State University and an M.B.A. from the University of Illinois, Urbana – Champaign.

We wish all the best for Rom Kosla as he continues to put security first, and keep reading us here at AndNowUKnow as we await news of who will step into Kosla’s role.

Hewlett Packard Enterprise

WATSONVILLE, CA - How do we bring produce to the plate in a way that both inspires their consumption and results in driving the bottom line across the supply chain? This is a question that David McGurn, Corporate Executive Chef, Performance Foodservice - Springfield, and 2023 finalist in the California Giant Berry Farms’ Chef Invitational, strives to answer.

But before we dive into that, I asked David about the dish taking him to the fifth annual Chef Invitational.

“My dish is Congee with Brûlée Berries and Quick Berry Pickles. Congee is an Eastern Asian dish that dates back as far as 1000 BC; today it has many names and variations of preparation based on regional traditions and geography,” he told me. “As a chef, I get excited with a dish that is the proverbial ‘clean palate’ or plate. For me, congee screams modern comfort food as you can impart today’s flavors and ingredients into a centuries-old dish. When faced with the decision on what recipe to prepare for this competition, I instantly knew this was the base of the dish I would prepare.”

Don’t let the simplicity of David’s dish trick you into thinking his flavors aren’t on point. Throughout his career, he’s developed a style of cooking that makes the ingredients themselves jump off the plate.

“My feeling is, ‘Why make plants into something they’re not?’ Let’s simply eat the plants. There’s nothing they can’t do!” he noted. “Knowing now how to impart the flavors, textures, and colors into food to produce the results I am looking for is advantageous to making fruits and vegetables appealing and delicious.”

Advocating for produce on the plate is something David has become quite good at during his decades-long career, and one he believes all chefs should be able to implement.

“The flavors and colors of plants in general should excite chefs who understand the concept," David stated. "The versatility of plants allows us to present incredible dishes that are desired by diners, are easy to execute, and profitable for our customers. That’s the goal, right? It’s only food and it should be simple!”

From working in his family’s restaurant as a child to starting at his first chef position in his 20s, David has a host of experience at his back.

“For the past four years, I have been able to share my passion with customers by providing support to them from a culinary and managerial standpoint,” David said of his latest role with Performance Foodservice, which he has held for four years now. “Whether it’s discussing current trends, new menu items, product solutions, or procedural challenges the customer faces every day, I get to play a small part in their evolution and success. It’s a great feeling and has truly brought my career full circle.”

David’s insights offer a glimpse into a great culinary mind, and I’m looking forward to seeing him cook at this year’s Chef Invitational.

ANUK will keep reporting on the latest news before the event, so stay tuned!

California Giant Berry Farms