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Thanks to a damaging frost to red potatoes in Florida, it has made loading opportunities better nearly 2,000 miles away in the Red River Valley of North Dakota and Minnesota.  The two areas normally compete after the New Year with the valley having an older crop and Florida having a new crop of red spuds.

Meanwhile, Idaho continues to have so many russett potatoes remaining to ship due to overproduction, it is still moving as many spuds as it can by truck and rail.  Idaho is averaging about 2,000 truckload equivalents a week , while the Red River Valley may be shipping only 10 percent this amount, with volume on the decline entering the latter part of its season.

Florida continues to ship mixed vegetables and tomatoes.  Blueberries are moving from the central part of the state.

A word of caution if you’re hauling Vidalia sweet onions out of Southeastern Georgia.   A disease known as seed stems, probably caused from excessive rains,  are showing up in most areas of the Vidalia onion production fields.

Seed stems results when the core of an onion becomes hollow,  resulting in rapid deterioration of the entire onion. While onions with the disease for the most part, are removed during the grading process, some have been known to be missed.  Just be a little more observant what you are loading.

Central Wisconsin is loading a moderate amount of russet potatoes each week, averaging about 375 truckloads.

While Michigan has virtually no apples this season, there are a few potatoes being shipped each week.

Washington state is averaging about 875 truckload equivalents of apples shipper per week from the Yakima and Wenachee valleys.  Southern Washington is loading potatoes and onions from the Columbia Basin as well as the Umatilla Basin in northern Oregon.

Washington apples – grossing about $4200 to Chicago.

Idaho potatoes – about $5100 to New York City.

Florida mixed vegetables – about $1100 to Atlanta.

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Loading opportunities for produce haulers along the southern USA border continues increase each year as Mexican fresh fruits and vegetables are distributed across North America, primarily back truck.

Mexican grape crossings were about 17 million boxes last year, although shipments this year are expected be down to about 16 million.  That is still considered a lot of grapes for hauling.  The grapes from Mexico are expected to start crossing the border at Nogales, AZ about May 15, with stong volume coming 10 days to two weeks later.

About 20 percent of the Mexican grape shipments are expected to take place in May and 80 percent in June.

Avocados

Mexican avocado exports to the USA this season are expected to top 500,000 tons, with only a little more than two weeks left in the season.   This would be a record amount shipments by truck. Of the total of 474,000 tons  harvested in Mexico, 400,000 ton have been exported to the USA.

For a comparison, there has been 540,596 tons of Mexican avocados exported to the USA through March 31.   73  percent of the avocados came from Mexico, (397,346 tons).  The remainder came from California with 21.85 percent (118,099 tons), as well as  from Chile and Peru.

Mexican avocado imports through South Texas – grossing about $3000 to Chicago.

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A food safety leadership training program for the transportation industry has been developed as a  food safety specialist has joined forces with Food Seminars International.

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Watsonville, CA – Health professionals, nutritionists and dieticians, government officials, consumer advocates and environmental groups all agree that eating more of conventional and organic fruits and vegetables will improve health.  This simple recommendation is supported by decades of nutritional studies, most of which were conducted using conventionally grown produce.  Conversely, scientists who have reviewed so-called “shoppers guides” and “good produce/bad produce” lists targeted toward consumers have found the methodology used to re-interpret government data did not follow any established scientific procedures, that risk was not examined and therefore these lists/guides should not be used when making purchasing decisions.    

Read on to see “A Dozen Reasons” why following the simple recommendation from health experts to eat more conventional or organic produce is the right choice for your family.

“U.S. food does not pose a safety concern based upon pesticide residues.”  United States Department of Agriculture, Pesticide Data Program Report.

“If one-half of the U.S. population were to increase fruit and vegetable consumption by one serving each per day, an estimated 20,000 cancer cases might be avoided each year.”  Estimation of Cancer Risks and Benefits Associated With a Potential Increased Consumption of Fruits and Vegetables,  Food and Chemical Toxicology.

“The newest data from the PDP program confirm that pesticide residues in food do not pose a safety concern for Americans. EPA remains committed to a rigorous, science-based, and transparent regulatory program for pesticides that continues to protect people’s health and the environment.” Environmental Protection Agency Statement on USDA’s Pesticide Data Program Report.

“By 2030, more than half of Americans could be obese, resulting in millions of new cases of diabetes, coronary heart disease, and stroke — a constellation of illness that could cost the United States up to $66 billion in treatment and over $500 billion in lost economic productivity.” The Trust for America’s Health and the Robert Wood Johnson Foundation report, “F as in Fat: How Obesity Threatens America’s Future.”

“For all of us involved in promoting better consumer health, increasing consumption of fruits and vegetables is among our main objectives.  The benefits of consuming plenty of fruits and vegetables are absolutely indisputable. Consumers should eat both organic and conventionally grown produce without worrying about minute levels of pesticide residues.”  Dr. Carl Keen, Professor of Nutrition and Internal Medicine at University of California, Davis.

“As long as they’re eating proper portions, as long as half of their meal is fruits and vegetables alongside their lean proteins, whole grains and low-fat dairy, then we’re good.  It’s as simple as that,” First Lady Michelle Obama, ABC News.

“You don’t have to eat organic to eat healthily. Eating real food, whether it’s organic or not, is going to do a lot for your health. Any apple is good for you.”  Michael Pollan, Best Selling Author, Professor of Science and Environmental Journalism, University of California, Berkeley and Lecturer on Food, Agriculture, Health and the Environment. Boston Globe, January 2012.

“A focus on nutrition in general would be much more beneficial to human health than this misguided focus on extraordinarily small contamination levels of pesticides.  Every chemical has toxicity, but it’s all in the dose. The amount of pesticides present as residues on food is miniscule.”  Discovery News.  Samuel Cohen, a pathologist with expertise in toxicology and carcinogenesis, University of Nebraska Medical Center. August 2011.

“The amount of pesticide residues that an average person ingests throughout an entire year is even less than the amount of those ‘harmful’  substances in one cup of coffee… Unfounded fears about the dangers of pesticide residues on fruit and vegetables may stop many consumers from buying these fresh, healthful foods. In response, some stores sell “organic” foods grown without synthetic pesticides, but these foods are much more expensive and out of reach of low-income populations.  As a result people – especially those that are poor – may consume fewer fruits and vegetables.”  Dr. Bruce Ames, Professor Emeritus of Biochemistry and Molecular Biology, University of California, Berkeley.  Member, National Academy of Sciences.  Recipient , National Medal Of Science.

“You can reduce and often eliminate residues if they are present on fresh fruits and vegetables by following these simple tips:  Wash produce with large amounts of cold or warm tap water, and scrub with a brush when appropriate; do not use soap.”  Federal Food and Drug Administration.

“People who ate two or fewer servings of fruits and vegetables a day were significantly less optimistic than people who ate three or more servings a day according to a study from the Harvard School of Public Health.  Last year, scientists at Warwick University found that people who ate seven portions of fruit and vegetables a day are the happiest.”  Daily Mail (United Kingdom)

“EWG believes both organic and conventional produce is safe to eat.”  Alex Formuzis, Vice President, Environmental Working Group. Huffington Post.

The Alliance for Food and Farming is a non-profit organization formed in 1989 which represents organic and conventional farmers and farms of all sizes.  Alliance contributors are limited to farmers of fruits and vegetables, companies that sell, market or ship fruits and vegetables or organizations that represent produce farmers.  Our mission is to deliver credible information to consumers about the safety of all fruits and vegetables.  The Alliance does not engage in any lobbying nor do we accept any money or support from the pesticide industry.

Source: The Alliance for Food and Farming

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WASHINGTON, DC – United Fresh welcomes the evaluation of the Fresh Fruit and Vegetable Program (FFVP), which clearly demonstrates that it increases children’s consumption of fresh fruits and vegetables, introduces children to a wide variety of new fruits and vegetables, and is very popular with schools, parents and students.

The independent evaluation released today by the US Department of Agriculture’s Food and Nutrition Service and Abt Associates demonstrates the effectiveness of the FFVP as a public health intervention that positively impacts children’s attitudes and behaviors towards fresh fruits and vegetables.

“We are thrilled that this evaluation confirms what we have seen in dozens of FFVP schools all over the country in the last 10 years. Schools officials, parents and children always tell us how much they like the FFVP and that it is making a positive difference in children’s lives,” said Dr. Lorelei DiSogra, United Fresh vice president of nutrition & health. “Now we have the evidence that the FFVP, which serves more than 4 million low-income elementary school students every day, is effective and increases their fruit and vegetable consumption at school and at home.”

 Key Findings:

• Students increased their fruit and vegetable consumption by 15% when FFVP offered at school.
• The increased fruit and vegetable consumption has especially significant public health benefits since these low-income children have the lowest fruit and vegetable intake and are at risk for poor health outcomes.
• Fresh fruit and vegetable snacks are served 3-5 times per week in 82% of FFVP schools.
• The FFVP successfully introduces students to a wide variety of fresh fruits and vegetables, from apples, bananas, oranges, carrots, and broccoli to mangoes, pineapples, cauliflower, and snow peas.
• Almost all students tried the fruit and vegetable snacks and a substantial majority ate most or all of snacks provided.
• The increase in fruit and vegetable consumption through the program doesn’t appear to substantially increase calories in children’s diets.
• Students consumed more vitamins A and C, beta carotene, and fiber.
• 90% of FFVP schools provided nutrition education 2.5 times per week.
• 85% of school principals, teachers, foodservice directors, and parents had a very positive opinion of FFVP and want it to continue in their schools.
• 97% of students want FFVP to continue in their school.
• Parents felt that FFVP influenced their child to eat more fresh fruits and vegetables at school and at home.

The FFVP has been one of United Fresh Produce Association’s top public policy priorities for the last decade – it’s a win for children, schools, public health and produce. The program was first publicly announced by Sen. Tom Harkin (D-IA) at United’s 2001 Washington Public Policy Conference, spearheaded by United Fresh with Sen. Harkin’s ongoing leadership, and expanded nationwide in the 2008 Farm Bill. Its goal is to increase fruit and vegetable consumption among students in the nation’s poorest elementary schools by providing free fresh fruits and vegetables to students outside of regular school meals. Today, FFVP benefits more than 4 million low-income elementary students in 7,400 schools nationwide with a budget of $163.5 million for the 2012-2013 school year.

The evaluation was conducted by Abt Associates in conjunction with the Robert C. and Veronica Atkins Center for Weight and Health at the University of California, Berkeley during the 2010-2011 school year and included a representative sample of 5,560 elementary school students in 252 schools nationwide.

An executive summary of the evaluation and the full report can be accessed online.

Founded in 1904, the United Fresh Produce Association serves companies at the forefront of the global fresh and fresh-cut produce industry, including growers, shippers, fresh-cut processors, wholesalers, distributors, retailers, foodservice operators, industry suppliers and allied associations. From its headquarters in Washington, D.C. and Western Regional office in Salinas, Calif., United Fresh and its members work year-round to make a difference for the produce industry by driving policies that increase consumption of fresh produce, shaping critical legislative and regulatory action, providing scientific and technical leadership in food safety, quality assurance, nutrition and health, and developing educational programs and business opportunities to assist member companies in growing successful businesses. For more information, visit www.unitedfresh.org or call 202-303-3400.

Source: United Fresh Produce Association

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