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By Fresh Express
CHARLOTTE, N.C. – Fresh Express, the nation’s number one producer of fresh salads, has launched a 30-Day Salad Swap initiative to encourage consumers to recreate the flavor profiles of their favorite higher calorie foods, from cheesy pizza to creamy pasta, in lower calorie salads.
The New Year has arrived and a commitment to eat better once again tops most resolution lists, leaving Americans hungry for tips and plans to stay on track. Participants can download a free Salad Swap mobile app to unlock a library of delicious salad recipes to match the flavors of the foods they crave.
The Salad Swap app can also track meals, calories, activities and salad purchases for rewards. Participants can earn money-saving coupons for every two Fresh Express bag codes entered–up to 14 bags in 30 days–in their Salad Swap account. Additionally, they can earn $50 in coupons to use throughout the year if 15 salad bag codes are entered within 30 days. Fresh Express offers a wide variety of field fresh mixes, kits, organics and slaws, all of which qualify for coupon rewards.
Despite many well-known benefits of salad, the average American eats a salad at mealtime only about three times a month according to market research firm NPD Group. Making one simple salad swap a day can help consumers eat and feel better, without sacrificing taste. Fresh Express consultant Chef Britney Ruby Miller worked closely with nutrition consultant Jessica Fishman Levinson, MS, RDN, CDN, to create a collection of tasty salad recipes that pack a nutritional punch.
“A salad is my go-to nutritious meal because it’s such an easy way to get multiple servings of fruits and vegetables at one time,” notes Levinson. “And while you may not want to add all the offerings at the salad bar, virtually any food in moderation can be a topping for a salad. That’s why I love this new app from Fresh Express – it gives you permission and inspiration to think outside of the box with salad.”
A sampling of top-rated recipes from the Salad Swap includes:
- Bacon Cheeseburger Salad
- Salad with Creamy Pasta
- Chicken Salad with Tomatillo Salsa
- Pizza Antipasto Salad
The Dietary Guidelines for Americans recommends increasing fruit and vegetable intake because they contain a number of nutrients that are under consumed in the United States, including folate, magnesium, potassium, dietary fiber, and vitamins A, C and K. The Dietary Guidelines also suggests including dark leafy greens in salads as one of the ways you can increase your vegetable consumption.
For more information about the Fresh Express 30-Day Salad Swap, please visit www.saladswap.com.
About Fresh Express: Fresh Express, a wholly-owned subsidiary of Chiquita Brands International, Inc. (NYSE: CQB), is a leader in fresh foods and is dedicated to providing consumers with healthy, convenient ready-to-eat salads, leafy greens, vegetables and fruits. With the invention of its special Keep Crisp® Bag in the 1980s, Fresh Express pioneered the retail packaged salad category and was the first to make them available to grocery stores nationwide. Today, Fresh Express fresh salads come in more than 60 different varieties offering exciting new flavors and convenient new ways to meet the daily dietary requirements for fresh produce. More than 20 million consumers each week enjoy healthy, convenient ready-to-eat Fresh Express salads, spinach, vegetables and greens. For more information, visit www.FreshExpress.com.
Here’s a glimpse of produce loading opportunities from across the country, ranging from Florida, to Colorado, Idaho, Oregon and California.
Florida Produce Shipments
There has been a decline of about 14 percent for orange shipments this season compared to a year ago. Florida’s decline is primarily due to the disease citrus greening. So far, Florida has pretty much dodged the winter freezing weather bullet of Mother Nature.
As for Florida strawberries, warmer temperatures in the first week of February, with highs in the 70s and 80s, expects to boost production – and shipments – just in time for shipments for Valentine’s Day. January cold fronts had caused strawberry shipments from the Plant City area to be slashed by about 25 percent.
Florida citrus and strawberries – grossing about $2000 to New York City.
Colorado Potato Shipments
San Luis Valley potato shipments are fairly steady from week-to-week, averaging about 750 truck loads weekly.
Colorado potatoes – grossing about $1750 to Dallas.
Idaho/Oregon Onions
Onions are being shipped from Eastern Idaho and Malheur County, Oregon. Volume is averaging over 800 truck loads per week.
Idaho-Oregon onion shipments – grossing about $510o to Atlanta.
Desert Produce Shipments
Most of the nation’s winter veggies such as broccoli, cauliflower, head lettuce and romaine are being shipped out of the desert area of California’s Imperial Valley and at Yuma, AZ. Moderate volume is reported.
Desert vegetable shipments – grossing about $6300 to New York City.
California Citrus Shipments
California shipping estimates will undoubtedly plunge as more information is becoming available on that December 4-10 freeze in the San Joaquin Valley.
The USDA January estimate lists numbers three to five percent lower than December estimates for oranges and tangerines. But it is worse. The heaviest damage is in Kern County, while other citrus areas in the valley saw only minor effects. The reason – Kern County doesn’t have wind machines to fight the freezing temperatures.
Preliminary damage estimates for the Kern County’s citrus crop may exceed $100 million following the harrowing freeze in the area this last December. Official loss estimates won’t be available until April.
Kern County growers of lemons, tangerines, and mandarins have lost as much as half their crop to freeze damage. One estimate has losses of 15 percent of Kern County’s Valencia orange crop and 35 percent of other large orange varieties being damaged. Lemons took the largest hit, with an estimated 50 percent of the total not meeting fresh market standards. Tangerine and mandarin losses are estimated between 40 and 50 percent.
The cold weather has also changed the timeline for shipments. Normally the valley has navels into June and occasionally into July, but loadings this year will probably end in May, or at the latest by early June.
Southern California citrus and berries – grossing about $6400 to New York City.
Here’s a look at produce loads that may be available for Mexician produce at border crossing locations in California, Arizona and Texas.
Mexican Produce Shipments
In large part because of yesterday’s Super Bowl, more avocados were shipped in the U.S. the week of Jan. 19 than in any other week on record. Nearly 48 million pounds of avocados — almost 44 million of them from Mexico — were shipped during the week. A big marketing campaign on avocados for a number of years now, geared toward the Super Bowl, has significantly increased shipments – and consumer consumption of guacumole at parties surrounding the big game.
Footnote: The Seahawks plummeted the Broncos 43 to 8.
California Produce Shipments
Mexico is sending a lot of produce across the border into the U.S. this time of the year, such as Baja California pennisula tomatoes crossing into the state of California.
Texas Produce Shipments
Most of the avocados mentioned in the opening paragraph are coming into the Lower Rio Grande Valley of Texas. South Texas also is receiving a lot of tropicals from Mexico, as well as vegetable items.
South Texas produce – grossing about $4600 to New York City.
Nogales Produce Shipments
Nogales, AZ continues to be a big importer. Currently about 900 truck loads of vine ripe and plum tomatoes are crossing the border weekly. There’s also melons, cucumbers, squash, eggplant and other veggies being imported.
Nogales mixed vegetables – grossing about $3500 to Chicago.
By Wonderful Pistachios
Wonderful Pistachios announced that Stephen Colbert, Emmy-award winning host and executive producer of Comedy Central’s “The Colbert Report,” will star in two Super Bowl spots for the nation’s leading pistachio grower. This will be Wonderful Pistachios’ second consecutive Super Bowl appearance and will kick-off a new, full-year agreement with Colbert under the campaign theme, “Get Crackin’, America.”
“Since I was a child, I’ve dreamed of working with America’s premier nut company,” said Mr. Colbert. “The fact that it turns out to be the good folks at Wonderful Pistachios is just the pistachio on top of the ice cream sundae.”
As part of the full-year agreement, Colbert and Wonderful Pistachios’ in-house creative agency FireStation will team up to create a series of several spots throughout 2014 highlighting the “Get Crackin’, America” rallying cry. Directed by Emmy-award winning director Tom Kuntz, the commercial spots will be supported by in-store POS, public relations, digital and social media.
“Last year’s Super Bowl spot featuring PSY drove significant brand awareness and incredible buzz among consumers,” said Marc Seguin, vice president of marketing, Paramount Farms, maker of Wonderful Pistachios. “This year, we wanted to extend and deepen that enthusiasm beyond the Super Bowl with talent that excites and resonates with our core consumer target over the full year. Mr. Colbert is the perfect fit for our brand and for this campaign.”
By Avocado Board
IRVINE, Calif. – New research published in the November issue of Nutrition Journal reports adding one-half of a fresh avocado to a lunch may have helped healthy, overweight people feel more satisfied and reduced their desire to eat following a meal. The study was funded by the Hass Avocado Board.
The pilot study, “A Randomized 3×3 Crossover Study to Evaluate the Effect of Hass Avocado Intake on Post Ingestive Satiety, Glucose and Insulin Levels, and Subsequent Energy Intake in Overweight Adults,” compared the effects of incorporating fresh Hass avocado into a lunch—either by replacing other foods or by simply adding it to the meal— to the effects of eating a standard lunch to determine how avocado consumption would influence satiety, blood sugar and insulin response and subsequent food intake. The subjects were 26 healthy, overweight adults.
Researchers found that participants who added half of a fresh avocado to their lunch reported a significantly decreased desire to eat by 40 percent over a three-hour period, and by 28 percent over a five-hour period after the meal, compared to their desire to eat after a standard lunch without avocado. In addition, they reported increased feelings of satisfaction by 26 percent over the three hours following the meal.
“Satiety is an important factor in weight management, because people who feel satisfied are less likely to snack between meals,” said Joan Sabaté, MD, DrPH, Chair of the Department of Nutrition who led the research team at Loma Linda University. “We also noted that though adding avocados increased participants’ calorie and carbohydrate intake at lunch, there was no increase in blood sugar levels beyond what was observed after eating the standard lunch. This leads us to believe that avocados potential role in blood sugar management is worth further investigation.”
While the findings were generally positive, more research is needed to determine whether the conclusions drawn from this study can be applied to the general public. However, the results do provide promising clues and a basis for future research to determine avocados’ effect on satiety, glucose and insulin response.
“These research findings provide support for the emerging benefits of avocados,” said Nikki Ford, PhD, Director of Nutrition at the Hass Avocado Board (HAB). “These results further complement our research efforts in weight management and diabetes as well as our continued work to explore the many benefits that fresh avocados have to offer when consumed in everyday healthy eating plans.”
Fresh Hass avocados have 3 grams of total carbohydrate, less than 1 gram of natural sugar per one ounce serving (the least amount of sugar per serving than any other fresh fruit) and contribute 8% of the daily value (DV) for fiber. Each serving of nutrient dense fresh avocado is also a source of naturally good fats.
The research at Loma Linda University is one of several studies supported by HAB as part of a research program established in 2010 to increase awareness and improve understanding of the unique benefits of avocados to human health and nutrition. Clinical studies are currently underway to investigate the relationship between avocado consumption and risk factors for heart disease, diabetes, support of weight management and healthy living.
As part of its commitment to supporting research, HAB recently launched a science-based food and wellness education program, called Love One TodayTM. This program encourages consumers to include fresh Hass Avocados in everyday healthy eating plans to help increase fruit and vegetable intake and as a delicious, cholesterol-free, whole food source of naturally good fats. For more information, free educational resources and recipes visit LoveOneToday.com.
About the Hass Avocado Board
The Hass Avocado Board was established in 2002 to promote the consumption of Hass avocados in the United States. In 2010 HAB launched a Nutrition Research program to increase awareness and improve understanding of the unique benefits of avocados to human health and nutrition. The four research pillars are heart health, weight management, diabetes, and healthy living. For a comprehensive collection of published nutrition and scientific literature, please visit AvocadoNutritionCenter.com.urce: Hass Avocado Board
About 91 million bushels of fresh-market U.S. apples were in storage on Jan. 1. That is one percent more than last year at the same time. The January total also is eight percent higher than the five-year average for remaining apple shipments.
The nation’s biggest shipper, Washington state, accounted for about 76 million bushels of the total.
Michigan still had about 6.5 million bushels in storage and has been setting weekly volume shipping records. The estimate for total Michign apple shipments this season still remains at 30 million bushels.
New York apple shipments have 5.4 million bushels and Pennsylvania apple shipments 1.3 million bushels of apples remaining to be hauled.
January apples remaining in storage are up over last year despite holdings for several leading varieties being lower.
About 28.6 million bushels of red delicious were in storage, down from 31 million bushels last year. Fuji holdings fell from 14.9 million to 9.7 million bushels, golden delicious from 9.9 million to 8.7 million bushels and cripps pink from 2.9 million to 2.8 million bushels.
Gala holdings increased from 15.1 million to 15.6 million bushels and granny smith holdings from 9.2 million to 11.4 million bushels.
Much higher volumes of mcintoshes, empires and other traditionally Midwestern and Eastern varieties had yet to be shipped as of Jan. 1 compared to last year at the same time, as Michigan, New York and other states east of the Mississippi continue to bounce back from devastating 2012 freezes.
Washington state apples grossing – about $4600 to Clevelnd.
Michigan apples – about $2200 to Atlanta.
New York state apples – about $1900 to Orlando.
Florida produce shipments have been even slower than normal for winter, primarily due to a prolonged cold weather period that also included some freeze damage.
South Florida growers are recovering from late January freezes that have cut shipments of sweet corn and green beans. In freezes that struck Jan. 19-24, temperatures dropped to the mid-20s in Palm Beach County, the major growing region for beans and corn and hit 31 degrees in Immokalee.
Freezing temperatures also hit central Florida’s strawberry growing region located just West of Tampa. South Bay, Fla.-based Hugh H. Branch Inc., reportedly lost up to 700 acres of winter corn.
The freeze struck the Pahokee, Fla.-area next to Lake Okeechobee. Florida corn loads in other growing regions were not hurt by the cold, including Indiantown and Homestead Homestead ships most of Florida’s winter production.
Florida vegetable shipments are anything bu heavy this time of the year, but what production there is has faced tremendous reductions in yield — well below 50 to 60 percent.
Beans in the south Florida are of Immokalee were hit by the freeze,but are not showing significant damage, with a few exceptions. However, iIt will just lessen the yields and shipments, which are down 30 percent.
It’s recommended you take a closer look than normal at what is being loading into your truck.
Central and South Florida vegetables – grossing about $2500 to New York City.
F
rom California strawberry shipments to Maine potato loadings, here is a round up of several areas across the nation shipping fresh produce.
Strawberry volume from California’s Ventura County has picked up, but won’t be peaking until spring. Mexican strawberries from Baja California are also being loaded at San Diego packing sheds. Both areas will be shipping strawberries through June.
A heads up, if you haul Huron district head lettuce and romaine out of the San Joaquin Valley in the spring and fall. Due to water rationing, at least one major shipper will not ship this spring, and other major shipper is significantly cutting back acreage. There are some plans to attempt extending the Imperial Valley and Yuma district lettuce loadings in a attempt to make up the difference.
Southern California berries and citrus, grossing about $6500 to New York City.
Red River Valley potatoes in North Dakota and Minnesota is reporting steady shipments of red potatoes, averaging around 375 truck loads per week.
Red River Valley potatoes – grossing about $1900 to Chicago.
Upstate New York apple loads are totalling about 250 truck loads weekly, while New York onion shipments are hitting around 200 loads each week.
Aroostrock County potato shipments in Maine are averaging about less than 200 truck loads weekly.
Maine potatoes – grossing about $1750 to New York City.
Chilean grapes have replaced season ending California grapes within the past week. Arrivals by boat are occurring at ports on both the East and West coasts. March and April are expected to provide the heaviest loading opportunities.
In recent years there has been increased interest by shippers in using the rails to deliver fresh produce, in part spurred by the increasing costs of trucking.
This is nothing new since various types of rail service, whether using refrigerated rail cars or piggy trailers, has been tried since at least the 1970s. But after a long lull, some new services have been introduced. We’ll get more specific on these in a future feature story. For the time being, here are some observations by veteran individuals whose focus is on transporting fresh fruit and vegetables by truck, and their take on the efforts to increase rail service.
Kenny Lund, vice president of the Allen Lund Co. of LaCanada, CA notes rails only account for one to two percent of the fresh produce being shipped. There are only so many tracks and it would take billions of dollars worth of equipment to increase produce volume rail to say, four to eight percent.
“Refrigerated rail is increasing,” Lund notes. “They are doing more with wine, dairy and more temperature controlled products. But we don’t see a massive shift to rail and don’t see a pathway to do that.”
Fred Plotsky is president of Cool Runnings LLC of Kenosha, WI. He says new services such Rail Logisitics Cold Train, a rail operation based in Overland Park, KS, bases its freight rates on truck rates.
“The rails understand the market and they are taking advantage of it. Cold Train….will set a rate of say $3600 when the truck rate (to the same destination) is $4000,” Plotsky observes. Then when the truck rates increase to $4500 or $4600 Cold Train will increase its rates accordingly.
“Their service (Cold Train) is good and you can load them Monday for delivery Friday 0ut of Washington or California to Chicago,” he says.
However, Plosky adds if a shipper has a mixed load of produce spread out over 100 miles with three pick ups you are not going to use that rail service. Now if the rail service involved is a straight load or two pick ups in the same town, that is feasible.
At Des Moines Truck Brokers in Norwalk, IA, President Jimmy DeMatteis says they have working relationships with companies using the railroads.
“But there have been problems with claims. With some loads the rails don’t want to take responsibility for it. There’s not enough rail equipment yet and the rail infrastructure is poor. But the rails are making inroads,” DeMatteis says.
Lund at Allen Lund Co. adds, “The rails don’t like produce and they don’t like the claims that come with it. They won’t go out of their way for produce like they will wine and other temperature controlled items. What the rails like is consistency. Produce is opposite of consistency, because growing regions change, and demand changes. The rails build their world around schedules. The rails and trucking are major competitors, and the rails don’t want to do anything to help trucking.”
Doug Stoiber is with Raleigh, NC-based L&M Transportation Services. The company vice president had expected a “greater impact” from rail related companies such as Railex LLC of Rotterdam, NY, that partners with the Union Pacific Railroad and CSX Transportation.
“Railex is successful and they are growing and they are encouraging some competition. I’m surprised they haven’t taken more truck loads of freight off the highways than they have,” Stoiber states.
He notes 98 percent of all consumer goods are delivered by truck and about 95 percent of produce is handled by truck. Stoiber says while the rails can take a lot of long haul produce off the highways, instead of “eliminating” transportation, it tends to “re-arrange” the movement of product.
“You still have to pay (a truck) for that first mile and the last mile, because the rails can’t deliver to the store doors or distribution centers, at least not yet. The cost comparatively for that first mile and that last mile is a lot higher than if it is delivered from shipping point to destination on a truck,” Stoiber says.
By Fresh Express
CHARLOTTE, N.C. – Fresh Express, the nation’s number one producer of fresh salads, has launched a 30-Day Salad Swap initiative to encourage consumers to recreate the flavor profiles of their favorite higher calorie foods, from cheesy pizza to creamy pasta, in lower calorie salads.
The New Year has arrived and a commitment to eat better once again tops most resolution lists, leaving Americans hungry for tips and plans to stay on track. Participants can download a free Salad Swap mobile app to unlock a library of delicious salad recipes to match the flavors of the foods they crave.
The Salad Swap app can also track meals, calories, activities and salad purchases for rewards. Participants can earn money-saving coupons for every two Fresh Express bag codes entered–up to 14 bags in 30 days–in their Salad Swap account. Additionally, they can earn $50 in coupons to use throughout the year if 15 salad bag codes are entered within 30 days. Fresh Express offers a wide variety of field fresh mixes, kits, organics and slaws, all of which qualify for coupon rewards.
Despite many well-known benefits of salad, the average American eats a salad at mealtime only about three times a month according to market research firm NPD Group. Making one simple salad swap a day can help consumers eat and feel better, without sacrificing taste. Fresh Express consultant Chef Britney Ruby Miller worked closely with nutrition consultant Jessica Fishman Levinson, MS, RDN, CDN, to create a collection of tasty salad recipes that pack a nutritional punch.
“A salad is my go-to nutritious meal because it’s such an easy way to get multiple servings of fruits and vegetables at one time,” notes Levinson. “And while you may not want to add all the offerings at the salad bar, virtually any food in moderation can be a topping for a salad. That’s why I love this new app from Fresh Express – it gives you permission and inspiration to think outside of the box with salad.”
A sampling of top-rated recipes from the Salad Swap includes:
- Bacon Cheeseburger Salad
- Salad with Creamy Pasta
- Chicken Salad with Tomatillo Salsa
- Pizza Antipasto Salad
The Dietary Guidelines for Americans recommends increasing fruit and vegetable intake because they contain a number of nutrients that are under consumed in the United States, including folate, magnesium, potassium, dietary fiber, and vitamins A, C and K. The Dietary Guidelines also suggests including dark leafy greens in salads as one of the ways you can increase your vegetable consumption.
For more information about the Fresh Express 30-Day Salad Swap, please visit www.saladswap.com.
About Fresh Express: Fresh Express, a wholly-owned subsidiary of Chiquita Brands International, Inc. (NYSE: CQB), is a leader in fresh foods and is dedicated to providing consumers with healthy, convenient ready-to-eat salads, leafy greens, vegetables and fruits. With the invention of its special Keep Crisp® Bag in the 1980s, Fresh Express pioneered the retail packaged salad category and was the first to make them available to grocery stores nationwide. Today, Fresh Express fresh salads come in more than 60 different varieties offering exciting new flavors and convenient new ways to meet the daily dietary requirements for fresh produce. More than 20 million consumers each week enjoy healthy, convenient ready-to-eat Fresh Express salads, spinach, vegetables and greens. For more information, visit www.FreshExpress.com.
Here’s a glimpse of produce loading opportunities from across the country, ranging from Florida, to Colorado, Idaho, Oregon and California.
Florida Produce Shipments
There has been a decline of about 14 percent for orange shipments this season compared to a year ago. Florida’s decline is primarily due to the disease citrus greening. So far, Florida has pretty much dodged the winter freezing weather bullet of Mother Nature.
As for Florida strawberries, warmer temperatures in the first week of February, with highs in the 70s and 80s, expects to boost production – and shipments – just in time for shipments for Valentine’s Day. January cold fronts had caused strawberry shipments from the Plant City area to be slashed by about 25 percent.
Florida citrus and strawberries – grossing about $2000 to New York City.
Colorado Potato Shipments
San Luis Valley potato shipments are fairly steady from week-to-week, averaging about 750 truck loads weekly.
Colorado potatoes – grossing about $1750 to Dallas.
Idaho/Oregon Onions
Onions are being shipped from Eastern Idaho and Malheur County, Oregon. Volume is averaging over 800 truck loads per week.
Idaho-Oregon onion shipments – grossing about $510o to Atlanta.
Desert Produce Shipments
Most of the nation’s winter veggies such as broccoli, cauliflower, head lettuce and romaine are being shipped out of the desert area of California’s Imperial Valley and at Yuma, AZ. Moderate volume is reported.
Desert vegetable shipments – grossing about $6300 to New York City.
California Citrus Shipments
California shipping estimates will undoubtedly plunge as more information is becoming available on that December 4-10 freeze in the San Joaquin Valley.
The USDA January estimate lists numbers three to five percent lower than December estimates for oranges and tangerines. But it is worse. The heaviest damage is in Kern County, while other citrus areas in the valley saw only minor effects. The reason – Kern County doesn’t have wind machines to fight the freezing temperatures.
Preliminary damage estimates for the Kern County’s citrus crop may exceed $100 million following the harrowing freeze in the area this last December. Official loss estimates won’t be available until April.
Kern County growers of lemons, tangerines, and mandarins have lost as much as half their crop to freeze damage. One estimate has losses of 15 percent of Kern County’s Valencia orange crop and 35 percent of other large orange varieties being damaged. Lemons took the largest hit, with an estimated 50 percent of the total not meeting fresh market standards. Tangerine and mandarin losses are estimated between 40 and 50 percent.
The cold weather has also changed the timeline for shipments. Normally the valley has navels into June and occasionally into July, but loadings this year will probably end in May, or at the latest by early June.
Southern California citrus and berries – grossing about $6400 to New York City.
Here’s a look at produce loads that may be available for Mexician produce at border crossing locations in California, Arizona and Texas.
Mexican Produce Shipments
In large part because of yesterday’s Super Bowl, more avocados were shipped in the U.S. the week of Jan. 19 than in any other week on record. Nearly 48 million pounds of avocados — almost 44 million of them from Mexico — were shipped during the week. A big marketing campaign on avocados for a number of years now, geared toward the Super Bowl, has significantly increased shipments – and consumer consumption of guacumole at parties surrounding the big game.
Footnote: The Seahawks plummeted the Broncos 43 to 8.
California Produce Shipments
Mexico is sending a lot of produce across the border into the U.S. this time of the year, such as Baja California pennisula tomatoes crossing into the state of California.
Texas Produce Shipments
Most of the avocados mentioned in the opening paragraph are coming into the Lower Rio Grande Valley of Texas. South Texas also is receiving a lot of tropicals from Mexico, as well as vegetable items.
South Texas produce – grossing about $4600 to New York City.
Nogales Produce Shipments
Nogales, AZ continues to be a big importer. Currently about 900 truck loads of vine ripe and plum tomatoes are crossing the border weekly. There’s also melons, cucumbers, squash, eggplant and other veggies being imported.
Nogales mixed vegetables – grossing about $3500 to Chicago.
By Wonderful Pistachios
Wonderful Pistachios announced that Stephen Colbert, Emmy-award winning host and executive producer of Comedy Central’s “The Colbert Report,” will star in two Super Bowl spots for the nation’s leading pistachio grower. This will be Wonderful Pistachios’ second consecutive Super Bowl appearance and will kick-off a new, full-year agreement with Colbert under the campaign theme, “Get Crackin’, America.”
“Since I was a child, I’ve dreamed of working with America’s premier nut company,” said Mr. Colbert. “The fact that it turns out to be the good folks at Wonderful Pistachios is just the pistachio on top of the ice cream sundae.”
As part of the full-year agreement, Colbert and Wonderful Pistachios’ in-house creative agency FireStation will team up to create a series of several spots throughout 2014 highlighting the “Get Crackin’, America” rallying cry. Directed by Emmy-award winning director Tom Kuntz, the commercial spots will be supported by in-store POS, public relations, digital and social media.
“Last year’s Super Bowl spot featuring PSY drove significant brand awareness and incredible buzz among consumers,” said Marc Seguin, vice president of marketing, Paramount Farms, maker of Wonderful Pistachios. “This year, we wanted to extend and deepen that enthusiasm beyond the Super Bowl with talent that excites and resonates with our core consumer target over the full year. Mr. Colbert is the perfect fit for our brand and for this campaign.”
By Avocado Board
IRVINE, Calif. – New research published in the November issue of Nutrition Journal reports adding one-half of a fresh avocado to a lunch may have helped healthy, overweight people feel more satisfied and reduced their desire to eat following a meal. The study was funded by the Hass Avocado Board.
The pilot study, “A Randomized 3×3 Crossover Study to Evaluate the Effect of Hass Avocado Intake on Post Ingestive Satiety, Glucose and Insulin Levels, and Subsequent Energy Intake in Overweight Adults,” compared the effects of incorporating fresh Hass avocado into a lunch—either by replacing other foods or by simply adding it to the meal— to the effects of eating a standard lunch to determine how avocado consumption would influence satiety, blood sugar and insulin response and subsequent food intake. The subjects were 26 healthy, overweight adults.
Researchers found that participants who added half of a fresh avocado to their lunch reported a significantly decreased desire to eat by 40 percent over a three-hour period, and by 28 percent over a five-hour period after the meal, compared to their desire to eat after a standard lunch without avocado. In addition, they reported increased feelings of satisfaction by 26 percent over the three hours following the meal.
“Satiety is an important factor in weight management, because people who feel satisfied are less likely to snack between meals,” said Joan Sabaté, MD, DrPH, Chair of the Department of Nutrition who led the research team at Loma Linda University. “We also noted that though adding avocados increased participants’ calorie and carbohydrate intake at lunch, there was no increase in blood sugar levels beyond what was observed after eating the standard lunch. This leads us to believe that avocados potential role in blood sugar management is worth further investigation.”
While the findings were generally positive, more research is needed to determine whether the conclusions drawn from this study can be applied to the general public. However, the results do provide promising clues and a basis for future research to determine avocados’ effect on satiety, glucose and insulin response.
“These research findings provide support for the emerging benefits of avocados,” said Nikki Ford, PhD, Director of Nutrition at the Hass Avocado Board (HAB). “These results further complement our research efforts in weight management and diabetes as well as our continued work to explore the many benefits that fresh avocados have to offer when consumed in everyday healthy eating plans.”
Fresh Hass avocados have 3 grams of total carbohydrate, less than 1 gram of natural sugar per one ounce serving (the least amount of sugar per serving than any other fresh fruit) and contribute 8% of the daily value (DV) for fiber. Each serving of nutrient dense fresh avocado is also a source of naturally good fats.
The research at Loma Linda University is one of several studies supported by HAB as part of a research program established in 2010 to increase awareness and improve understanding of the unique benefits of avocados to human health and nutrition. Clinical studies are currently underway to investigate the relationship between avocado consumption and risk factors for heart disease, diabetes, support of weight management and healthy living.
As part of its commitment to supporting research, HAB recently launched a science-based food and wellness education program, called Love One TodayTM. This program encourages consumers to include fresh Hass Avocados in everyday healthy eating plans to help increase fruit and vegetable intake and as a delicious, cholesterol-free, whole food source of naturally good fats. For more information, free educational resources and recipes visit LoveOneToday.com.
About the Hass Avocado Board
The Hass Avocado Board was established in 2002 to promote the consumption of Hass avocados in the United States. In 2010 HAB launched a Nutrition Research program to increase awareness and improve understanding of the unique benefits of avocados to human health and nutrition. The four research pillars are heart health, weight management, diabetes, and healthy living. For a comprehensive collection of published nutrition and scientific literature, please visit AvocadoNutritionCenter.com.urce: Hass Avocado Board
About 91 million bushels of fresh-market U.S. apples were in storage on Jan. 1. That is one percent more than last year at the same time. The January total also is eight percent higher than the five-year average for remaining apple shipments.
The nation’s biggest shipper, Washington state, accounted for about 76 million bushels of the total.
Michigan still had about 6.5 million bushels in storage and has been setting weekly volume shipping records. The estimate for total Michign apple shipments this season still remains at 30 million bushels.
New York apple shipments have 5.4 million bushels and Pennsylvania apple shipments 1.3 million bushels of apples remaining to be hauled.
January apples remaining in storage are up over last year despite holdings for several leading varieties being lower.
About 28.6 million bushels of red delicious were in storage, down from 31 million bushels last year. Fuji holdings fell from 14.9 million to 9.7 million bushels, golden delicious from 9.9 million to 8.7 million bushels and cripps pink from 2.9 million to 2.8 million bushels.
Gala holdings increased from 15.1 million to 15.6 million bushels and granny smith holdings from 9.2 million to 11.4 million bushels.
Much higher volumes of mcintoshes, empires and other traditionally Midwestern and Eastern varieties had yet to be shipped as of Jan. 1 compared to last year at the same time, as Michigan, New York and other states east of the Mississippi continue to bounce back from devastating 2012 freezes.
Washington state apples grossing – about $4600 to Clevelnd.
Michigan apples – about $2200 to Atlanta.
New York state apples – about $1900 to Orlando.
Florida produce shipments have been even slower than normal for winter, primarily due to a prolonged cold weather period that also included some freeze damage.
South Florida growers are recovering from late January freezes that have cut shipments of sweet corn and green beans. In freezes that struck Jan. 19-24, temperatures dropped to the mid-20s in Palm Beach County, the major growing region for beans and corn and hit 31 degrees in Immokalee.
Freezing temperatures also hit central Florida’s strawberry growing region located just West of Tampa. South Bay, Fla.-based Hugh H. Branch Inc., reportedly lost up to 700 acres of winter corn.
The freeze struck the Pahokee, Fla.-area next to Lake Okeechobee. Florida corn loads in other growing regions were not hurt by the cold, including Indiantown and Homestead Homestead ships most of Florida’s winter production.
Florida vegetable shipments are anything bu heavy this time of the year, but what production there is has faced tremendous reductions in yield — well below 50 to 60 percent.
Beans in the south Florida are of Immokalee were hit by the freeze,but are not showing significant damage, with a few exceptions. However, iIt will just lessen the yields and shipments, which are down 30 percent.
It’s recommended you take a closer look than normal at what is being loading into your truck.
Central and South Florida vegetables – grossing about $2500 to New York City.
F
rom California strawberry shipments to Maine potato loadings, here is a round up of several areas across the nation shipping fresh produce.
Strawberry volume from California’s Ventura County has picked up, but won’t be peaking until spring. Mexican strawberries from Baja California are also being loaded at San Diego packing sheds. Both areas will be shipping strawberries through June.
A heads up, if you haul Huron district head lettuce and romaine out of the San Joaquin Valley in the spring and fall. Due to water rationing, at least one major shipper will not ship this spring, and other major shipper is significantly cutting back acreage. There are some plans to attempt extending the Imperial Valley and Yuma district lettuce loadings in a attempt to make up the difference.
Southern California berries and citrus, grossing about $6500 to New York City.
Red River Valley potatoes in North Dakota and Minnesota is reporting steady shipments of red potatoes, averaging around 375 truck loads per week.
Red River Valley potatoes – grossing about $1900 to Chicago.
Upstate New York apple loads are totalling about 250 truck loads weekly, while New York onion shipments are hitting around 200 loads each week.
Aroostrock County potato shipments in Maine are averaging about less than 200 truck loads weekly.
Maine potatoes – grossing about $1750 to New York City.
Chilean grapes have replaced season ending California grapes within the past week. Arrivals by boat are occurring at ports on both the East and West coasts. March and April are expected to provide the heaviest loading opportunities.
In recent years there has been increased interest by shippers in using the rails to deliver fresh produce, in part spurred by the increasing costs of trucking.
This is nothing new since various types of rail service, whether using refrigerated rail cars or piggy trailers, has been tried since at least the 1970s. But after a long lull, some new services have been introduced. We’ll get more specific on these in a future feature story. For the time being, here are some observations by veteran individuals whose focus is on transporting fresh fruit and vegetables by truck, and their take on the efforts to increase rail service.
Kenny Lund, vice president of the Allen Lund Co. of LaCanada, CA notes rails only account for one to two percent of the fresh produce being shipped. There are only so many tracks and it would take billions of dollars worth of equipment to increase produce volume rail to say, four to eight percent.
“Refrigerated rail is increasing,” Lund notes. “They are doing more with wine, dairy and more temperature controlled products. But we don’t see a massive shift to rail and don’t see a pathway to do that.”
Fred Plotsky is president of Cool Runnings LLC of Kenosha, WI. He says new services such Rail Logisitics Cold Train, a rail operation based in Overland Park, KS, bases its freight rates on truck rates.
“The rails understand the market and they are taking advantage of it. Cold Train….will set a rate of say $3600 when the truck rate (to the same destination) is $4000,” Plotsky observes. Then when the truck rates increase to $4500 or $4600 Cold Train will increase its rates accordingly.
“Their service (Cold Train) is good and you can load them Monday for delivery Friday 0ut of Washington or California to Chicago,” he says.
However, Plosky adds if a shipper has a mixed load of produce spread out over 100 miles with three pick ups you are not going to use that rail service. Now if the rail service involved is a straight load or two pick ups in the same town, that is feasible.
At Des Moines Truck Brokers in Norwalk, IA, President Jimmy DeMatteis says they have working relationships with companies using the railroads.
“But there have been problems with claims. With some loads the rails don’t want to take responsibility for it. There’s not enough rail equipment yet and the rail infrastructure is poor. But the rails are making inroads,” DeMatteis says.
Lund at Allen Lund Co. adds, “The rails don’t like produce and they don’t like the claims that come with it. They won’t go out of their way for produce like they will wine and other temperature controlled items. What the rails like is consistency. Produce is opposite of consistency, because growing regions change, and demand changes. The rails build their world around schedules. The rails and trucking are major competitors, and the rails don’t want to do anything to help trucking.”
Doug Stoiber is with Raleigh, NC-based L&M Transportation Services. The company vice president had expected a “greater impact” from rail related companies such as Railex LLC of Rotterdam, NY, that partners with the Union Pacific Railroad and CSX Transportation.
“Railex is successful and they are growing and they are encouraging some competition. I’m surprised they haven’t taken more truck loads of freight off the highways than they have,” Stoiber states.
He notes 98 percent of all consumer goods are delivered by truck and about 95 percent of produce is handled by truck. Stoiber says while the rails can take a lot of long haul produce off the highways, instead of “eliminating” transportation, it tends to “re-arrange” the movement of product.
“You still have to pay (a truck) for that first mile and the last mile, because the rails can’t deliver to the store doors or distribution centers, at least not yet. The cost comparatively for that first mile and that last mile is a lot higher than if it is delivered from shipping point to destination on a truck,” Stoiber says.