Lower Rio Grande Valley grapefruit shipments overall are predicted to be down nearly 70 percent this season, thanks to a devastating freeze last February. Meanwhile, winter vegetable shipments are expected to be more normal.
Grapefruit and orange loading typically start in south Texas during October, but the Texas International Produce Associations reports the 2021 Valentine freeze resulted in a later-starting crop. That delayed shipments, finally picking up around Thanksgiving and winding down in March.
However, overall grapefruit shipments could be down by two-thirds from a normal season.
Struggling to find good news in the whole debacle, the association notes while the overall volume will be lighter, fruit size and quality should be good. Less fruit on the tree means larger sizes.
Lone Star Citrus Growers of Mission, TX reports much of the fruit is also hanging on the internal branches of the tree due to the outer canopy loss after the freeze. Hopefully, this will result in fewer outer blemishes caused by the wind.
The company increased its acreage for this season and expects to produce 75% of what it had last year. Lone Star Citrus, like other marketers, will operate on a condensed harvesting and packing schedule, allowing the firm to maximize efficiencies.
The operation contends despite the fierce freeze in February, the longer-term outlook for Texas citrus is positive and sees having 80 percent of a crop next season.
Lone Star Citrus markets grapefruit and a variety of orange varieties, including marrs, navel, pineapple and valencia.
Vegetable Shipments
Lone Star vegetable shipments kicked off with herbs in early November, with items ranging from cilantro to parsley, and cabbage, followed soon by kale.
Grow Farms Texas, Donna, TX, continues to grow its program in south Texas on both domestic and Mexico Grown products. Its cabbage survived last year’s February freeze, resulting in a great Saint Patrick’s day harvest. An even better crop is seen this year.
The company is looking at good cucumber and bell pepper production out of Mexico, along with increasing volume of eggplant and squash. It is increasing its hot peppers volume each year, led by jalapeno and serrano.
Idaho’s potato volume in 2020 was 134.7 million cwt., up from 130.9 million cwt. in 2019 but down from 141.75 million cwt. in 2018, according to the USDA’s National Agricultural Statistics Service.
The yield per acre in Idaho in 2020 was 450 cwt. in 2020, up from 425 cwt. in 2019 and unchanged from 2018.
Potatoes used for processing in Idaho and Malheur County Oregon totaled 90.7 million cwt. in 2020, up from 86.8 million cwt. in 2019, according to the USDA.
Russet potatoes accounted for 90% of the varieties planted in Idaho for the 2020 crop year, the USDA said, down from 91% in 2019. The percentage of yellow potatoes increased from 2% to 3% from 2019 to 2020, while whites and reds were unchanged at 3% and 4%, respectively, compared with 2019.
Planted area of potatoes in Idaho totaled 300,000 acres in 2020, down from 310,000 acres in 2019 and 315,000 acres in 2018.
Government statistics show the final value of Idaho’s 2020 potato crop sold totaled $912 million, down 5% from 2019.
The USDA’s average price for the 2020 Idaho potato crop was $7.28 per cwt., down $0.70 from last year.
Imported Chilean cherries to the U.S. got underway in late October and will continue into February.
The Chilean Fresh Fruit Association notes Chile is world’s largest exporter of cherries, shipping 77.8 million boxes around the globe last year. Chile projects cherry exports to the U.S. will see substantial growth in 2021-22, with nearly 13,000 metric tons expected for the U.S. market this season.
The Oppenheimer Group (Oppy), report shipments to North America are poised for yearly growth in the future.
China remains the primary destination for Chilean cherries, but production continues to grow and is now sufficient to support good volumes in North America, Europe, India and elsewhere. The North American market is viewed as the primary target for growth this season.
Overall volume this season could be 50 to over 100% higher than last year. The season started in mid-November with air shipments and should continue through February.
While Arizona-California desert growers and shippers have experienced a cool down this week in the midi-60s and low 70s, it follows ideal weather conditions with highs in the 80s last week. But overall, desert vegetable volume is increasing.
In the meantime, green leaf, iceberg, and romaine lettuce volume is good, thanks in part because these are winter varieties which have been developed to have favorable quality and availability during the colder months.
The first crop premium Iceberg availability is inconsistent due to low weights, although premium Green Leaf and Romaine are readily available. Both Arizona and California desert shipments are in full swing.
Lettuce and leaf quality are good, although growth cracking, mildew, fringe burn, and seeder exist in some lots. As a result, it’s important, as always, to be aware of what is being loaded onto the truck and that the receiver is aware of it.
Shipments have been moderate since Thanksgiving and loadings are starting to ramp up for the holidays.
Broccoli shipments are increasing from the Arizona and California desert regions. Overall quality is good, although pin rot is affecting some lots.
Cauliflower volume also is increasing with good quality great color and ideal size being reported.
All-yellow flesh potatoes continue to rise above russets, reds and whites in the critical metric of retailer volume sales, an encouraging sign for grocers as growers ready for their upcoming fall harvests.
In the last 52 weeks ending June 13, 2021, retailer volume sales of all-yellow flesh potatoes are up 9.56%, far outpacing reds (up 0.82%), russets (down 3.91%) and whites (down 8.42%) according to the research firm IRI.
Over a broader timespan, 2021 retailer profits from all-yellow flesh varieties to date represent 11.3% of the potato category, up from 8.8% in 2017.
“There continues to be huge growth potential with the all-yellow flesh varieties, particularly among younger, more health-conscious millennial shoppers looking for a flavorful potato side dish,” says Andreas Trettin, director marketing for MountainKing.
Trettin adds MountainKing has witnessed similar growth trends with its popular all-yellow flesh varieties packaged as Butter Russets, presenting the look of a traditional russet; Butter Golds with their yellow and smooth skin; and its oval-shaped Butter Reds.
All three varietals, he explains, offer a creamy, smooth texture and a rich, natural buttery flavor requiring fewer ingredients and toppings.
“The feedback from consumers, across the board, is that the all-yellow flesh varieties offer a better taste when compared to regular russets and reds,” Trettin says. “What we’re seeing is really an evolution in cooking styles with the routine and conventional giving way to creativity and adventure.”
MountainKing Potatoes is one of the world’s largest growers of high-flavor potato varieties.
The first forecast since the apple harvest was completed last month has The Washington State Tree Fruit Association (WSTFA) concluding there will be fewer fresh apple shipments than under the previous estimate.
The August forecast estimated the Washington state apple harvest to be 124.85 million standard forty pound boxes of fresh apples. After receiving updated data from WSTFA members who have picked a majority of the crop, that estimate has decreased by 5.3%. The decrease places the volume to be at 118.255 million boxes.
WSTFA members are reporting smaller crops of some varieties including Honeycrisp, Galas, and Red Delicious. High heat earlier in the season was cited.
The organic apple crop is still projected to be over 15 million boxes. In spite of the smaller harvest, high-quality fruit is seen throughout 2022.
This report is based on a survey of WSTFA members, and represents fruit picked through Octobter 31 and a best estimate of what is still to be harvested. It represents the harvested total volume of apples that will eventually be packed and sold on the fresh market (excluding product sent to processors).
If you’ve dipped your toes into plant-based eating, you’re probably familiar with meat substitutes such as lentils, beans, tofu, tempeh, and seitan. They each tend to shine in different recipes — beans and lentils lend themselves well to veggie burgers, for instance, and tofu shines in stir-fries. But when you’re trying to replicate the texture of pulled pork or another shredded meat, jackfruit reigns supreme.
What Is Jackfruit?
Jackfruit is a tropical tree fruit usually grown in Asia, Africa, or South America, per the Cleveland Clinic.
As an ingredient, jackfruit can be used in both sweet and savory dishes, but people typically use it as a meat substitute. Jackfruit tends to take on the flavors of the spices and sauces you cook it with. “Its texture, similar to that of shredded meat, makes it a good meat substitute for the vegetarian and vegan population,” says Kristin Gillespie, RDN, a Virginia Beach–based nutrition support dietitian for Option Care Health and an advisor for Exercise With Style.
Just keep in mind that jackfruit doesn’t have as much protein as meat. “Three and a half ounces of jackfruit supplies 1.7 grams (g) of protein, whereas animal protein like fish or poultry gives about 21 g for a similar portion size,” Taub-Dix says. “Unlike animal protein, however, jackfruit has no cholesterol or saturated fat.”
Jackfruit is also mainly carbohydrate-based, so keep that in mind if you’re trying to lose weight. “Since jackfruit contains nearly 40 g of carbs per cup, you’ll want to watch your portion size and the foods you pair with the fruit,” says Kelsey Lorencz, RDN, with Graciously Nourished in Saginaw, Michigan.
You might be intimidated by the look of this giant, prickly fruit, but it’s a worthy addition to your plant-based diet.
NEW ROCHELLE, NY – LGS Specialty Sales, a leading importer of citrus, avocados, grapes and persimmons, anticipates a strong grape season from December 2021 through May of 2022.
For six months, LGS will be importing red, green and black seedless grapes from Chile and Peru. This will include specialty varieties like Cotton Candy and Candy Hearts. The grapes will be available in both clamshells and clear bags.
“We have a lot to look forward to with our upcoming grape season,” said Luke Sears, president and founder of LGS Specialty sales. “We’re partnering with one of the biggest Sweet Celebration and Cotton Candy growers in Chile, as well as importing new proprietary varieties out of Peru that include both conventional and specialty grapes.”
The company noted that its growing region in Peru continues to expand with new varieties, reporting a 10 percent increase from the previous year. LGS’ volume is on schedule to meet both retailer and consumer needs this upcoming import season.
An above average crop should translate into more Maine potato shipments this season.
The Maine Farmers Exchange of Presque Isle reports the past three seasons were plaqued by drought, unlike 2021 which has had adequate rain and good weather.
Shipment should continue into May 2022. Maine potato acreage for the fresh market is estimated between 12,000 and 15,000 acres out of the state’s total of 50,000 acres.
Cambridge Farms of Presque Isle reported a good growing season with great quality potatoes in storages.
Green Thumb Farms Inc. of Fryeburg, ME points out potatoes were in storage by mid-October with great quality.
The Maine Potato Exchange notes with the cost of transportation increasing each year the state has an advantage of being eight to 16 hours from one third of the nation’s population.
Children who eat more fruits and vegetables have better mental wellbeing, according to new research from the United Kingdom’s University of East Anglia Health and Social Care Partners.
The study shows that eating more fruit and vegetables is linked with better wellbeing among secondary school (middle to high school age) pupils in particular. What’s more, the research showed U.K. children who consumed five or more portions of fruit and vegetables a day had the highest scores for mental wellbeing.
The study was led by UEA Health and Social Care Partners in collaboration with Norfolk County Council, according to a news release.
Public health strategies and school policies should be developed to ensure that good quality nutrition is available to all children before and during school to “optimize mental wellbeing and empower children to fulfil their full potential,” researchers said. “While the links between nutrition and physical health are well understood, until now, not much has been known about whether nutrition plays a part in children’s emotional wellbeing,” lead researcher Professor Ailsa Welch, from UEA’s Norwich Medical School, said in the release.
“So, we set out to investigate the association between dietary choices and mental wellbeing among schoolchildren.” The research team studied 2017 data from almost 9,000 children in 50 schools across Norfolk (7,570 secondary and 1,253 primary school children) taken from the Norfolk children and Young People’s Health and Wellbeing Survey, according to the release. Children in the study self-reported their dietary choices and took part in age-appropriate tests of mental wellbeing that covered cheerfulness, relaxation, and having good interpersonal relationships, the release said.
The study found only around a quarter of secondary-school children and 28% of primary-school children reported eating the recommended five-a-day fruits and vegetables. What’s more, the study found that just under one in 10 children were not eating any fruits or vegetables.
The research team also looked at the association between nutritional factors and mental wellbeing and considered other factors that might have an impact – such as adverse childhood experiences and home situations.
“We found that eating well was associated with better mental wellbeing in children,” Richard Hayhoe, also from UEA’s Norwich Medical School, said in the release. “And that among secondary school children in particular, there was a really strong link between eating a nutritious diet, packed with fruit and vegetables, and having better mental wellbeing.”
