AZERBAIJAN - It pains me to bring you such upsetting news on this fine Tuesday afternoon, but once again, our beloved fruit has been used to conceal an illegal act. Although our source did not specify the kind of produce that was involved, we are saddened by the news nontheless. This time, the fruit was being transported from Iran to Ukraine, according to UrduPoint. The Customs Committee of the Republic of Azerbaijan seized a massive amount of heroin over the weekend, allegedly being trafficked throughout Europe.

"Upon inspecting the packages, we found overall 933 kilograms and 155 grams (2,056 pounds and 4 ounces) of heroin," the Customs Committee said in a statement.

According to the news source, the illicit substance was wrapped in yellow paper and concealed within 1,884 square packages inside of a transportation vehicle. This event is followed by years of suspicious behavior amongst Iranian Islamic officials. Although the news source did not reveal further details, we are relieved nonetheless that our innocent produce is out of harm’s way.

To hear more of the latest news in produce, keep reading AndNowUKnow.

OXNARD, CA - I like to think of the industry as one giant puzzle. Each piece is just as essential as the next, and many are represented by key players at the executive level. Industry veteran Anthony Gallino is a puzzle piece with stark edges, and has recently been incorporated into the proverbial puzzle that is Bobalu Berries. Gallino will be the company’s first Vice President of Sales in its 61-year history. This step is the first of many to come as Bobalu is now well positioned as a grower, shipper, and processor of fresh berries.

“I feel like I am coming home,” said Gallino. “My first day in the berry industry 25 years ago was spent in the Jones farming office in Oxnard, California, and Bob Jones was my first connection. How fitting to work today with his grandsons building the brand I have seen and known for years, and I am really enjoying sharing in the enthusiasm and passion for what’s ahead.”

Bobalu has methodically stayed focused on maintaining a strong family connection and to become a fully-integrated company. Brothers Bobby and RC Jones, third-generation strawberry farmers, have many associates within the organization who are third-generation members of the extended Jones family. Together, this management team has over 250 collective years of strawberry growing and packing experience and stand behind the “Family Grown, Farmer Owned” slogan.

“For the last two years, Western Veg Produce has sold our strawberries under our Bobalu and Short N Sweet brands. The Western Veg team has done a wonderful job and we are now partnering with David Ollivier, President of Western Veg Produce, to bring sales and marketing in-house and become a completely vertically integrated berry company,” said Bobby.

According to a press release, the addition of Anthony Gallino as Vice President of Sales stays true to the mission of the brand. Gallino has previously worked with the Jones operation and has maintained a strong bond with the family for many years. This transition to the new position was seamless as he now steps into the role of building the Bobalu brand with trading partners on behalf of the Jones family.

“As a grower-based company, we are focused on only the best quality going into the box that carries our family name, and sharing our family grown and farmer owned story. Anthony’s experience will help us tell that story as he taps into his years of experience with customer loyalty and produce industry relationships,” continued Bobby. “We have known him for many years and trust him with our mission and vision of helping us to take the company to the next level.”

Anthony Gallino will work closely with David Ollivier, Bobby and RC Jones, and the rest of the Western Veg sales group in the coming months to manage the fresh berries being harvested throughout California and Mexico for 2020 and expanding in the 2021 season.

Congratulations to Anthony Gallino on this exciting new role!

Bobalu Berries Western Veg-Pro

SACRAMENTO, CA - Those who follow and subscribe to The Snack Magazine got a Thanksgiving surprise in the mailbox last month—a ninth issue for the year and nothing like the magazines before it.

Our team had fun exploring new possibilities for our sister publication as we expanded its offering, including the launch of our AndNowUKnowItAll segment. Flipping through the pages of WTF (What the Fork) galore, readers also found puzzles and crosswords to wake up the brain as they enter the holiday season.

In this issue’s debut were the following playful pages:

• Crossword Puzzle #1, page 23
• Spot the Differences, page 62
• Crossword Puzzle #2, page 97
• Treasure Hunt, page 99

If you were able to solve any of the above, snap a photo of yourself holding the completed challenge and send it our way for a $50 cash prize—maybe lunch is on us, or maybe just a little extra boost for that holiday shopping! If it was a crossword, please include the correct answers in your email to be verified by our content creators.

Think of this as the latest leg of our regularly scheduled Snack Cover Hidden Logo contest—an opportunity for a little fun, a few bragging rights, and one more way to appreciate the fresh produce industry. But we have to see your face in order for you to win!

This is separate and not included with the Snack Cover Hidden Logo contest, which will continue to be announced and initiated in its own AndNowUKnow newsletter.

If you just can’t seem to solve them, don’t worry. We will be posting all the correct answers on the new AndNowUKnowItAll page of thesnack.net once the winners are announced, so keep your eyes peeled!

How did you like these new additions to The Snack Magazine? Want to see more of these throughout the year? We’d love to hear your thoughts at [email protected].

The Snack Magazine

BOSTON, MA - The Organic Grower Summit is just a day away and the conversation around sustainability and regenerative agriculture has been reaching a critical mass. Indigo Ag is one organization helping to shift agriculture’s business model from vision to possibility in this arena, as it builds a system responsive to demands for high-quality and sustainably produced food and fiber through the development of microbial and digital technologies that improve grower profitability, environmental sustainability, and consumer health.

As we continue to rally around sustainability and regenerative ag, the company’s President and CEO David Perry has been slated to take the stage as a coveted keynote speaker at the Organic Grower Summit to share the advantages and benefits of Indigo’s programs and more. One topic of keen interest? Its Indigo Acres platform.

“Indigo Acres is designed to encourage and reward growers for adopting regenerative practices, and to assist farmers in scaling these practices across their operations,” David tells me. “We launched the program in November of 2019 to grain growers, but hope to expand access into more specialty crops in the future.”

In addition, Indigo Acres provides full season support like access to Indigo agronomists, microbial seed treatments, crop pricing tools, premium buyer contracts, and quality testing, to further growers’ profitability potential.

“Growers who increase their adoption of regenerative practices should also increase their soil’s ability to sequester carbon dioxide. They’ll be paid for every ton of carbon dioxide captured to enrich their soil,” David expresses.

When I ask him what are some of the little-known facts or misconceptions about regenerative agriculture and its impact on the bottom line, he shares that the company frequently hears that the transition to regenerative farming practices coincides with an initial dip in yield and profitability. Second, that farmers don’t have a financial incentive to change their practices.

“To address the first concern, while some growers may experience an initial decrease in yield, based on hundreds of conversations and observed experiences we’ve had with farmers across the country, we know that some have reported a positive increase in yield in their very first growing season,” David reflects. “That, matched with reductions in input costs as a result of reduced fertilizer and chemical use, leads to profitability increases.”

David goes on to express how the transition to regenerative farming practices is best supported with experience.

“Growers have higher success rates when they have support in the transition, which is where we come in. Indigo provides growers with data-driven recommendations from agronomists specializing in regenerative systems. With regards to incentives, Indigo compensates growers for capturing carbon dioxide and reducing emissions, which are direct outcomes of adopting regenerative practices. At 15 dollars per ton of carbon dioxide sequestered, this represents a significant new revenue stream for growers.”

So, how did Indigo Ag come to fruition and what is the vision behind the company, you may ask? In a nutshell, Indigo’s mission is to harness nature to help farmers sustainably feed the planet.

“We started with a series of questions: How do we feed a growing population? And how do we do it in a way that is more sustainable for the planet, healthier for consumers, and more profitable for growers?” David shares. “Inspired by insights from the human microbiome, Indigo began with the hypothesis that naturally occurring microbes living inside a plant can optimize crop health and improve productivity. These microbes became the basis for seed coatings—innovative, nature-derived products that complement a plant’s natural processes to improve crop health while increasing yield in the face of external stress.”

However, he tells me, microbes only get to a piece of the story.

“Indigo recognized the need for an integrated, systems-approach to agriculture that would preserve the identity and value of high-quality, sustainably grown crops from the grower to the buyer to the ultimate consumer. These observations and direct insights from growers made it clear that the system of agriculture needed to be de-commoditized,” David says. “Today, Indigo is taking an integrated approach to fundamentally de-commoditize agriculture and improve outcomes for people and the planet. We have implemented over ten different business lines which span across the value chain, from our microbial seed solutions to digital platforms like our grain marketplace. This past June, we launched The Terraton Initiative, a global effort to remove one trillion tons of carbon dioxide and store it within our agricultural soils.”

If each company is a piece of the larger puzzle, then each one of Indigo’s business lines represents an important piece of the overall system. If implemented collectively, David adds, they will make a significant impact on the outcomes of our food and agriculture system.

Indigo Ag

OHIO & INDIANA - If you’ve been following along with us on our sister site, Deli Market News, then you already know that ghost kitchens have taken a hold of consumers. Now, Kroger wants to further throw its hat into this ring by launching its own dark kitchen format with ClusterTruck, a software platform that powers profitable, vertically-integrated, delivery-only kitchens.

“The way our customers order and receive meals is evolving, and ClusterTruck's innovative culinary and digital design is cracking the code for the future of profitable meal delivery,” said Yael Cosset, Kroger's CIO. “Kroger is leveraging ClusterTruck's advanced technology to ensure our customers don't have to sacrifice quality and value for convenience when it comes to meal delivery. Kroger Delivery Kitchen Powered by ClusterTruck will allow our customers to access restaurant-quality fresh and delicious meals like never before and without having to pay excessive service or delivery fees.”

According to a press release, the initial rollout will see Kroger Delivery Kitchen Powered launch in Carmel, Indiana—where Kroger and ClusterTruck are jointly opening a fourth kitchen—and Indianapolis and Columbus, Ohio. Kroger Delivery Kitchen aims to deliver fresh and delicious meals on-demand without service or delivery fees. Customers in Carmel, Indianapolis, and Columbus delivery zones can go to KrogerDeliveryKitchen.com to place their orders online or download the ClusterTruck app.

“Our recipe for success has been a blend of cutting-edge software combined with high-quality ingredients and delicious variety,” said Chris Baggott, ClusterTruck Co-Founder and CEO. “This winning combination has allowed us to thrill customers across the country, while achieving profitability. We're excited to partner with Kroger to redefine the food experience for its valued customers.”

A proprietary software system powers ClusterTruck’s dark kitchens, utilizing custom algorithms to optimize kitchen and delivery operations. This systematic approach to meal delivery ensures that nearly every order is in the hands of the customer within 7 minutes of the meal's preparation. The average time between placing an order and a customer receiving their food is less than 30 minutes—less time it takes for pizza it looks like.

“ClusterTruck's ultra-fresh and quick made-from-scratch meals sets it apart in the food delivery landscape,” said Suzy Monford, Kroger's Group Vice President of Fresh. “Kroger Delivery Kitchen customers can order pizza or Pad Thai on the same order and get it delivered hot and fresh, within minutes of the meals being prepared. We are excited to work together to bring this partnership to life to provide our customers with real food delivered to their door step!”

For more partnership news set to change the foodservice landscape, keep reading AndNowUKnow.

Kroger

LOS ANGELES, CA - Organic Grower Summit is only a day away and that means those in the industry are penciling in what to see. This year’s retail breakout session, Organic Sales Data Dive and Analysis, moderated by Fusion President, Steven Muro, will dive into organic and retail trends and how everyone in the supply chain can learn to make informed decisions in the organic market.

“I’m looking forward to facilitating the highly- anticipated discussion about organic, supply, consumer, and retail trends across the U.S.,” stated Muro in a press release. “We will have experts sharing their thoughts to reveal how future changes in this expanding market can impact the growers of organic produce. This session will provide attendees with insights that will help them make better and more informed decisions for their business. It is an interesting market with a lot of potential for future growth.”

Matt Seeley, Co-Founder and CEO of the Organic Produce Network, sponsor of OGS, selected Muro as the ideal moderator for this data-driven topic. With years of experience in fresh produce, Muro’s expertise stems from his marketing agency’s ability to bring insights and analysis to a variety of commodity boards and produce companies, which allows them to strategize and develop plans.

“Organic produce continues to be a significant contributor to California produce sales,” Muro further remarked. “Organic produce sales exceeded $826 million in California last year with more than a 79 percent price premium over conventional produce.”

The featured speakers at the Organic Sales Data Dive and Analysis retail breakout session are Laura Batcha, CEO and Executive Director of the Organic Trade Association, and Mike Galaburda, Client Director for Nielsen. Both speakers give their perspective on how changes and trends are impacting the future of the growing organic industry.

See you all at OGS!

Fusion

VINELAND, NJ - While the ANUK team was ringing the December bell—which carries the tune of Justin Bieber’s Fa La La—Trucco was ringing a different celebratory bell. After launching its new Trucco distribution facility early October, the importer cried land ho! this week as its first container of red kiwifruit arrived at its new facility.

According to a press release, this is a first for the company that has spent the last 20 years becoming one of the largest distributors of kiwifruit in the United States with its green, gold, and organic varieties. Following the arrival of its first container at its new facility, Trucco is further solidifying its efforts to provide consumers with a more diverse selection of kiwifruit.

Over the years, demand for kiwifruit has grown, with gold varieties the latest to capture consumers’ hearts and wallets in the U.S. and around the world. This has led produce purveyors to find unique ways to fulfill the growing demand and keep up with ever-changing consumer trends. One way Trucco is accomplishing both tasks is through the red kiwifruit, which was developed by growers in Italy. The importer is now betting on the success of the unusual colored fruit thanks to kiwifruits’ current place in the produce mainstream.

While the skin of a red kiwifruit resembles that of a gold kiwifruit, the similarities end there. Once sliced open, its vibrant red core gleams and its robust berry splash transforms the usual sweet kiwifruit taste into a tropical sensation. These distinct and delightful differences are also what sets Trucco apart as one of our industry’s innovation leaders as it continues to cultivate unique varieties across its categories.

And, given Trucco’s dedication to the kiwifruit category, which has included its latest modern distribution addition, Trucco is just the company to position this tropical treat as the next produce aisle star. Currently available in limited qualities, the red kiwifruit is one trend retailers and consumers won’t want to miss.

As Trucco gauges consumers' reaction of the initial red kiwifruit launch, AndNowUKnow will continue to report on the freshest industry news.

Trucco

ANAHEIM, CA - After many years in this industry, you begin to recognize trends in the market, making it easier to pivot in the face of a challenge. Joe Brindle, General Manager of the Los Angeles office for the Allen Lund Company, has seen the industry through many phases of its evolution, and I had the chance to speak with him this year at PMA to find out how his experience will influence the coming year for Allen Lund.

“My career path with the Allen Lund Company started back in 2006,” he said. “After a few years as a Broker, I was promoted to Assistant Manager at the Los Angeles office, under Tracy Lewin. From there, in 2019, I was promoted to General Manager, which is my current title, at the Los Angeles office.”

With over a decade at his back, Joe is a fierce advocate for what Allen Lund has to offer. Now managing an entire office, he is well positioned to anticipate trends both good and bad as we head into 2020.

“Our office specializes in produce and perishables, and we move about 1,500 to 1,600 loads over the road per month. One of the challenges I see in the coming year in the industry is the low cost of hauling to the carrier combined with the low class-8 order of equipment, which points to an imbalance in the industry, and any imbalance in the market is something to be concerned about,” Joe explained. “As the Manager of the Los Angeles office, the outlook to me is clear: to focus on what we’re good at, and it’s providing customer service to our shipper-growers as well as our core carriers.”

With Thanksgiving now at our backs, the industry is full steam ahead as we move toward the new year. To see how others like Allen Lund are ramping up, keep reading AndNowUKnow.

Allen Lund Company

NEW YORK, NEW YORK - As our industry continues to grow, produce pioneers have emerged to pave the way towards new avenues of profit, pushing the boundaries of promoting fresh foods. On-the-go and convenience-centric products are trending hard right now, and their popularity is expected to grow as the needs of consumers change over time. Farmer’s Fridge has sparked new progress in the produce industry, taking a sales format notorious for unhealthy eating, and turning it on its head to deliver fresh, flavorful meals. Vending machines are new territory for the industry, and like all new innovations, there are some growing pains involved, but with collaboration between food companies and regulators, this new direction can take flight.

“I think we’re doing a lot to keep people safe and to be recognized for that would be great,” said Luke Saunders, Founder of Farmer's Fridge.

The New York City Health Department is reportedly taking a closer look at prepared fresh food vending machines, particularly Farmer’s Fridge machines, according to The New York Post. Adding a fresh element to the unique vending machine format can result in challenges that need to be addressed by the industry.

“Selling certain prepared foods from a vending machine can create a risk of food-borne illness, and the New York City Health Code sets out food safety requirements for food vending machines,” a Health Department spokesperson told the news source.

New York City officials took note of Farmer’s Fridge machines and contacted Saunders in October to work together to set regulations for the machines. According to The Post, Farmer’s Fridge voluntarily shut down nearly 60 machines across the city in an effort to establish the best quality and safety standards possible for the new format. The company has already built in several safety mechanisms in its machines, including blocking sales of expired items, a device that measures the fridge’s temperature every five minutes, and a setting that automatically shuts down the machine if it gets too hot.

“The Health Department worked with Farmer’s Fridge to be sure their equipment would hold food at safe temperatures, and that foods were properly labeled and from approved sources,” the spokesperson relayed to the news source.

The scope of the new regulations have yet to be determined, but so far, the Health Department has set requirements that ingredients must derive from approved sources, packaged products need labels, and cold foods must be stored at 41 degrees. Farmer’s Fridge has welcomed the regulations as important safeguards, and has submitted the same food service application and $280 fee required by restaurants.

What will the final regulations look like in New York City, and will similar regulations emerge in other cities? AndNowUKnow will keep you posted.

Farmer's Fridge

MONTEREY, CA - The holiday season is a time for family, which is why, I assume, the Organic Grower Summit takes place at the beginning of December. This week, the industry’s organic family is gathering in Monterey, California, mimicking that of a traditional holiday gathering with a few exceptions: ground-breaking dialogue, educational opportunities, and only the best networking to be had with some of the industry’s brightest. Already, the Organic Produce Network is anticipating 160+ grower representatives, 600+ attendees, and a whole lot of fun to be had at the third annual must-attend event.

If you haven’t already taken a peek at the schedule, I’ll put it simply: It’s jam-packed and you’re going to love it. For those of us looking to fill our brains with as much of the latest industry findings as possible, I suggest we pack extra notebooks and pens so that we’re well prepared for the eight education sessions. This year, the topics span a variety of hard-hitting organic subjects, including food safety, ag tech, sustainability, and arguably the biggest crop on everyone’s mind, hemp.

This year’s keynote speaker, Amy Ansel, will also touch on that last rousing topic, lending her expertise and industry insight to OGS attendees. Titan Bioplastics Co-Founder will not only be taking the main stage as OGS’s keynote speaker, but will also be on-hand with her fellow Co-Founder, Tanya Hart, on the show floor to share all that they’ve gathered as it relates to the burgeoning crop category, including investment opportunities, the pros and cons of its costs, and how it can be the natural solution many growers have been looking for.

And, those attendees looking to start celebrating the December festivities earlier than the 25^th should also find their way to the Keynote Session in order to congratulate this year’s Grower of the Year award recipient: Lundberg Family Farms.

Another unique event happening at this year’s show is the airing of Driscoll’s The Last Harvest documentary. Following the showing, attendees should be sure to stick around for a panel discussion that will include Soren Bjorn, Dave Puglia, Hannah Freeman, and Carmen A. Ponce, with Tonya Antle as the moderator. The discussion will help attendees walk away from the documentary with actionable solutions to solving the labor crisis.

Last, but certainly not least, OGS wouldn’t be the produce industry event we know and love without a show floor exhibition—slated to take place on both the 4^th and the 5^th.

Of course, this sneak peek only includes a few of the highlights the ANUK team is looking forward to, but there's much, much more going down in Monterey this week. I say we experience it together, produce industry fam, so see you there!

Organic Grower Summit