Posts Tagged “COVID-19”
California pear shipments will be getting off to a normal start in early July, after two years of late harvest starts,
Greene and Hemly of Courland, CA report Bartletts in California’s River District will start the season.
Growers are preparing for the season with an uncertainty caused by the COVID-19 pandemic, and safety of employees is factoring into preparation decisions.
“We employ 450 people in our farms and packinghouse,” Chiles Wilson, owner of Rivermaid Trading Co., Lodi, CA., said in a press release by the California Pear Bureau. “We want to make sure we can give them their jobs back this year. It’s not just about us as farmers but all the people we employ and their families.”
The California Pear Advisory Board is focusing on flavor, particularly on the effects of ethylene blocker 1-MCP, commonly used in storing different fruit to halt the ripening process.
California pear growers ship only new-crop pears.
Consumers are changing some of the ways they are buying and how they are navigating stores amid the COVID-19 pandemic. The information comes from a 2,000-person survey by Category Partners.
A little over 50 percent of respondents said they are purchasing more frozen foods and center-store items due to coronavirus, while roughly 40 percent said they are buying more fresh fruit, fresh vegetables, fresh meat and dairy for the same reason. On the flip side, roughly 20 percent said they were buying less fresh fruit, fresh vegetables and fresh meat.
Overall, the vast majority of consumers appear to be buying the same amount of fresh produce and meat or more amid the coronavirus crisis, according to Category Partners.
The firm found that shoppers 45 and younger in particular tend to be buying more fresh produce and other fresh items.
“This increase in food purchases among younger consumers makes sense,” Cara Ammon, senior vice president of research and market intel for Category Partners, said in a news release. “Many are now working from home, or unfortunately are at home due to furlough, and many may have children home from school.
“Families have gone from eating lunches and even breakfasts at work and school and eating many dinners on the run to eating all of their meals at home,” Ammon said. “That makes a huge difference in their grocery purchases.”
The firm’s survey also indicated a shift toward packaged items, with 46 percent of respondents saying they are buying more packaged items and 25 of respondents saying they are avoiding loose items. More than 40% report avoiding self-service items like products from salad bars or soup bars, and 35 percent say they are avoiding products requiring store staff to handle the food.
5Thirty-six percent of respondents noted they are using self-checkout more often.
“Consumers have made significant changes to just about every aspect of their grocery shopping behavior,” Ammon said. “It will be interesting to see how many of these changes continue once the COVID-19 pandemic is over. Some of these shopping behaviors may be here to stay.”
She noted that determining what consumers want at grocery retail will continue to be a moving target but that it is one worth pursuing.
“The lockdowns will end, the health crisis will abate, and consumers will have in-store and restaurant options once again,” Ammon said. “The larger economic pressures will linger a bit longer. The value to retailers and suppliers in being prepared to understand and offer solutions these consumers seek and need cannot be understated.”
BROWARD COUNTY, FL – Broward County’s Port Everglades is advancing $1.6 billion in infrastructure improvements that are underway and expected to be completed in the next five years.
“The COVID-19 pandemic is certainly impacting this year’s bottom line, but we are fortunate that Port Everglades’ diversified business sectors of cargo, cruise and petroleum can address a dip in one business sector and be balanced out with stability in other revenue-generating business sectors. As a result, Port Everglades has a history of financial success and has budgeted for several sizeable construction projects that are moving forward at a rapid pace with little disruption from the virus,” said Port Everglades’ Glenn Wiltshire, Acting Chief Executive & Port Director.
Containerized CargoUnderway is a $471 million berth expansion, the largest infrastructure project in the Port’s history. The Southport Turning Notch Extension will add new cargo berths by lengthening the Port’s existing turn-around area from 900 feet to 2,400 feet. Part of this effort includes installing crane rail infrastructure for new Super Post-Panamax container gantry cranes.
Three Super Post-Panamax container-handling gantry cranes, valued at $41 million, are currently being manufactured in China by Shanghai Zhenhua Heavy Industries Co., Ltd. Inc. (ZPMC) and expected to be in service by the end of 2020. The Port has an option to purchase three additional cranes within five years. The cranes are reportedly the largest low-profile container gantry cranes ever designed and built.
Deepening & Widening ChannelsThe U.S. Army Corps of Engineers is in the preconstruction engineering and design phase of deepening the Port’s navigation channels from 42 feet to 48-50 feet and widening narrower sections of the channel for safe vessel passage.
In February 2020, this project received $29.1 million in funding under the U.S. Army Corps of Engineers FY 2020 Work Plan. The funding will be used to build a new facility at U.S. Coast Guard Station Fort Lauderdale so the Intracoastal Waterway can be widened by 250 feet. Currently, this chokepoint in the channel puts operating restriction on large Neo-Panamax cargo ships, which affects their ability to transit past docked cruise ships. The Coast Guard Station reconfiguration is the first phase of the larger dredging project.
Cruise Parking GaragePort Everglades is building a new parking garage to serve Cruise Terminals 2 and 4. The new 1,818-space garage is currently under construction, with a Fall 2020 completion date. It will feature an air-conditioned bridge with moving walkways to deliver guests to Terminal 2, Princess Cruises’ prototype Ocean Medallion terminal. The Northport Garage, where passengers now park, will be dedicated to the Greater Fort Lauderdale Broward County Convention Center.
International Logistics CenterA new logistics center is being constructed at the Port through a public-private partnership with nationally recognized commercial developer CenterPoint Properties. The Port Everglades International Logistics Center, constructed on 16.657 acres of Port property, will be divided into two buildings with the southernmost building (±145,000 SF) scheduled to be completed by June 2020, and the northernmost building (±156,000 SF) slated for September 2020. The project will contain warehouse, refrigerated warehouse, office space, and cross-docking facilities, which will enhance the services available to shippers using Port Everglades. A portion of the logistics center will be activated as a Foreign-Trade Zone.
Petroleum Slip ImprovementsPort Everglades and its petroleum industry partners are expanding Slip 1 to allow larger tankers to dock and offload more cargo per ship at a faster rate. The project will create measurable efficiencies and economies of scale. Dovetailing with the relocation and upsizing of private industry’s loading arms and manifold, equipped with updated valves and elevated piping, Port Everglades will invest $90-100 million in seawall, fenders, mooring bollards, and roadway, extending the facility’s life by up to 75 years.
About Port Everglades’ GrowthPort Everglades’ growth is guided by a carefully researched comprehensive Master/Vision Plan that maps out capital improvements and operational efficiencies over the next five-, 10- and 20-year horizons. Today’s infrastructure projects, some of which are described here, resulted from the original Master/Vision Plan adopted 12 years ago. The Port updates the Plan every 2-5 years to consider market trends, new technology, community development and environmental initiatives. The Plan is a roadmap that has steered Port Everglades to becoming the third largest cruise port in the world, one of the nation’s largest containerized cargo ports and South Florida’s main hub for gasoline and jet fuel.
The Port Everglades Department is a self-supporting Enterprise Fund of Broward County, Florida government with operating revenues of almost $170.7 million in Fiscal Year 2019 (October 1, 2018 through September 30, 2019). It does not rely on local tax dollars for operations. The total value of economic activity related to Port Everglades is nearly $33 billion. More than 219,000 Florida jobs are impacted by the Port, including 13,037 people who work for companies that provide direct services to Port Everglades. For more information on Port Everglades, visit porteverglades.net or e-mail PortEverglades@broward.org.
Following a start of loadings in mid-April, California’s onion shipments, which started in the Brawley area, will begin a gradual shift to more northern areas in June.
Gills Onions of Oxnard, CA launched it harvest April 15 in Brawley. The company’s largest growing region at Bakersfield has just started and will run into early September.
Coastline Family Farms of Salinas, CA has completed its Oregon onion season and has been shipping out of Brawley since early May. The company has controlled temperature storage, which can be important if the Imperial Valley heats sets in. Coastline ships primarily red and yellow onions.
JBJ Distributing Inc. of Fullerton, CA grows and ships onions from the Imperial Valley until mid-June before moving to Firebaugh for a month or two.
Supplies should be plentiful for retailers since the COVID-19 coronavirus pandemic shut down much of the foodservice business.
Onions Etc. of Stockton, CA starts onion shipments start later than most, June 15 – 25, since it is mainly in Northern California.
Imported Peruvian avocados should hit 200 million pounds to the U.S. this year, according to the Peruvian Avocado Commission.
Significant volume is expected by mid-June, with the season continuing until late September.
Index Fresh Inc. of Riverside, CA received its first Peruvian avocados only a few days ago. The company’s foodservice demand dropped about 90 percent around Easter, but the situation seemed to be improving by early May. Foodservice sales at Index Fresh had risen to 50 to 60 percent of pre-COVID-19 levels.
Robinson Fresh of Prairie, MN received its first U.S. arrivals of Peruvian avocados on May 3, about the same time as last year The company expects volume to be higher this year than last.
Calavo Growers Inc. of Santa Paula, CA should see its first arrivals June 15-21.
Mission Produce Inc. of Oxnard, CA should be up slightly compared to last year,
First arrivals were expected in the U.S. the first half of June, just in time as Mexico’s crop winds down for the summer.
McDaniel Fruit Co., McDaniel Fruit Co. of Fallbrook, CA received its first fruit of the season the week of May 11.
Fewer plantings of California leafy greens are expected to result in less shipments during the next few months. This is because of declines in foodservice demand related to the COVID-19 pandemic.
RaboResearch conversations with vegetable shippers reveal they are likely to cut acreage by 10 to 15 percent over the next 60 days.
Because of reduced demand over the past six weeks, growers for foodservice have walked away from fields. Many are hoping to redirect shipments to retailers.
The acreage not being used now represents 50 to 85 percent of the land normally planted for product destined to restaurants, schools and other foodservice accounts. Vegetables generally are directed to foodservice accounts more than fruits. Tomatoes and lettuce are two of the higher volume vegetables going to foodservice.
About 15 percent of fresh fruit is shipped for foodservice.
Retail performance
Increased shipments to retail have helped compensate for lagging foodservice demand.
Retail statistics for the four weeks ending April 12 reveal fresh produce sales increased 17 percent compared with the same period last year.
Fresh fruit sales were up about 9 percent for the four-week period, while fresh vegetable sales were up 25 percent.
Orange sales for the period were up 55 percent, but sales of grapes, melons and pears were down.
The 25 percent overall increase in vegetables was highlighted by gains in potatoes and sweet potatoes, at 80 percent and 55 increases, respectively.
Packaged salad sales for the four-week period ending April 12 were up only 7 percent.
On the plus side foodservice shipments are likely to increase when states end lockdowns.
During the uncertainty caused by the COVID-19 Pandemic, the food supply chain has been called upon to create stability for the country. As the largest agricultural employer in the country, California strawberry farms were among the first to implement CDC guidance. Strawberry farms are committed to protecting farm worker health, maintaining farm jobs and harvesting every box for American consumers.
For consumers, strawberries have a special role, as one of the top two fruits designated as high in vitamin C. During the spring (April 15-June 1) strawberries are the second most consumed, high in vitamin C, fresh fruit, after oranges.
Now, strawberry supplies are threatened by the COVID-19 peak in April and downward trend into May – which has already brought food service to a standstill and stores to regulate consumer access.
Perishable items will be most affected by the COVID-19 peak, especially crops such as berries that will be in full production during the same period of April through May. Blueberry farms in Florida, Georgia, and California, as well as California strawberry farms project more than 30% of the crop will be disrupted – threatening the loss of thousands of jobs and hundreds of millions of dollars. For comparison, fresh strawberry retail sales were over $953 million during the 13 weeks ending June 16, 2019.
Our options are few: leave the crop to rot in the field or pick every box and have faith in our supply chain partners to get this important source of vitamins and nutrients into the hands of consumers, through supermarkets, food banks, online, and every other channel available.
Our choice is clear – harvest every box. We have asked the US Department of Agriculture for assistance and call upon every link in the supply chain to restock shelves and help us preserve over 70,000 jobs related to delivering healthy, nutritious strawberries to consumers, and for all to stay safe.
Sincerely,
Hector Gutierrez, Farmer & Chairman
Rick Tomlinson, President
By Tracy Lewn
Vice President of Sales and Operations
Allen Lund Company
We are living in unprecedented times. It is probably safe to say that in our lifetime, none of us have been faced with a global challenge the likes of COVID-19. It is at times overwhelming – both emotionally and practically speaking. For the better part of nearly eight weeks now, most of us have been inundated with a barrage of mostly negative information and data, coming at us from every angle and every source. In the context of our essential industry, that of arranging and providing transportation and logistics for all kinds of businesses, the reports of impact have varied from doom and gloom, to mixed, to positive.
I am thrilled to report that the Allen Lund Company is bucking the trend of a downturn during this economic anomaly, as our company is realizing some very positive impacts. Where it is reported that others are losing market share, losing customers, cutting their workforce or otherwise struggling, we have consistently grown over the past two months and in fact, are currently looking to hire and looking to expand. We have pivoted, when, where, and how we needed to pivot to meet our customer’s new and unique challenges.
We figured out very quickly how to make working remotely a seamless move. So much so, that even when presented with this particular challenge of having as many as two-thirds of our workforce switch to working from home, our volume has grown tremendously during this time. We are privileged to have such a strong foothold and strong reputation in the perishable and refrigerated transportation segment and with over 44 years in business, our company has a wealth of experience and expertise both at the back of the house as well as the front. We are focused, we are flourishing and we are fortunate.
It is an interesting position to write from; one whereby what we are hearing and reading about mostly contradicts what we are feeling and seeing within our organization. We are facing the daily challenges COVID-19 is bringing to our marketplace, and we are meeting them head-on and with great success.
I’d be remiss if I didn’t tip my hat to our highly reliable and dedicated carrier network, many of whom have been with us for nearly all of our 44 years and who help make our success possible. We are always grateful for these relationships, but even more so these days. It is very rewarding and humbling to know how much good we are doing to help our country’s supply chain and food supply keep moving, in unison with these great carriers of ours.
We wish all of our colleagues, associates, customers, and carriers, health, and safety as we endure this unthinkable situation together. Please let us know how we can help you.
****
Tracey Lewin is VP of Sales and Operations, and has been with the Allen Lund Company 31 years. Lewin started with the Allen Lund Company’s accounting department and in 1991 transferred to the Los Angeles refrigerated division; was promoted to assistant manager in 1997, and promoted to manager in 2011. In 2019, she was promoted to her current position.
A national emergency has been declared by President Donald Trump due to the coronavirus COVID-19 and waived the hours of service rules for truck drivers transporting emergency supplies of food.
It’s the first time since the rules were enacted in 1930 that they have been suspended.
The March 13 emergency declaration covers “food for emergency restocking of stores,” as well as medical equipment, hand sanitizer, masks, and other items. The waiver remains in effect until midnight April 12 or when President Trump terminates it, if sooner.
The waiver grants emergency relief form the hours of service rules. Those rules still apply for routine deliveries and mixed loads that include “essential supplies” that are not being transported in support of emergency relief efforts, according to the declaration. Drivers must start the clock when they’re dispatched to “begin operations in commerce.”
The declaration does not define what are emergency relief efforts versus a return to “interstate commerce” not supporting relief efforts for drivers supplying retailers. It does not specific if the waiver covers fresh produce and other foods being transported to processing facilities.
President Trump, Vice President Mike Pence, Agriculture Secretary Sonny Perdue and other White House officials participated in a call with retailers and industry groups on March 15.
According to published reports, executives of Walmart, Aldi, Whole Foods, Wegmans, Publix and other retailers participated.
Greg Ferrara, CEO of the National Grocers Association, welcomed the opportunity to speak to White House officials.
“While local, independent grocers are currently experiencing an unprecedented demand in store traffic and for product and goods, we continue to work closely with the president and our federal, state and local officials nationwide to ensure the resilience of both the food supply chain and our local economies,” according to a statement from Ferrara.
“Our industry has faced emergencies before from hurricanes to earthquakes, and fires to floods,” he said in the statement. “Grocers are experienced and prepared to continue serving their communities and employees as our members do each and every day.”
The Food Industry Association (FMI) also released a statement, ensuring the “viability of the supply chain and the availability of safe, affordable food.”
“We are resilient; our industry is working 24 hours a day to replenish and restock while ensuring the cleanliness of our stores and facilities,” FMI president and CEO Leslie Sarasin said in the statement. “We are seeking to be sensitive to the needs of all our customers and partners, including our WIC and SNAP shoppers and the food banks our stores support.”
Many grocery stores are expanding the hours they are closed to clean the store and restock shelves.
“As we continue to see an increase in customers, this temporary reduction in hours will allow us time to focus solely on store cleanliness and product availability,” according to a news release from St. Louis-based Schnucks. “Our supply partners and warehouse teams continue to work around the clock to ensure that product is available to our customers as quickly as possible.”
WEST LAFAYETTE, Ind. — Modern supermarkets with their many open displays of fruits and vegetables are truly a marvel and a reminder that our nation enjoys the safest and most abundant food supply in the world. However, in the face of the current nationwide COVID-19 outbreak, many questions about the safety of fresh fruits and vegetables have arisen.
According to Amanda Deering, an Extension specialist in Purdue’s Department of Food Science, current research indicates that the virus is not foodborne or food-transmitted.
“From all indications, the virus that causes COVID-19 appears to be transmitted just like other viruses,” Deering said. “This is very positive in that the same practices that we normally use to reduce contamination risk, such as washing your hands and washing fruit and vegetables before eating, should be applicable to reduce the risk of contracting COVID-19.”
Scott Monroe, Purdue Extension food safety educator, points out that many produce growers already incorporate good agricultural practice that reduce the risk of contamination by a human pathogen.
“While viruses may be transmitted from surfaces, most growers take steps to prevent contamination. At this point in time, fear of COVID-19 should not be a reason to stop purchasing fresh fruits and vegetables,” he said.
Although the risk is small that any individual would contract COVID-19 from selecting fresh produce, Deering and Monroe recommend the following steps to further reduce the risk:
- Frequent hand-washing effectively reduces risk. After a trip to the supermarket, make sure to wash your hands, especially if tongs or other shared utensils are used.
- Try not to manipulate produce items. While part of the buying experience is feeling, touching and manipulating the produce, this may increase the probability of a pathogen being deposited on or acquired from the produce.
- Consumers who are immunocompromised should consider purchasing pre-packaged fruits and vegetables as an added measure of caution or choose to eat cooked fruits and vegetables at this time.
- All produce items should be washed thoroughly before consumption.
The incorporation of fresh fruits and vegetables into one’s diet has consistently been shown to increase overall health, including the immune system. Staying healthy increases the body’s ability to fight infections. By taking a few common-sense precautions, such as frequent hand-washing and washing of produce, consumers can continue to reap the health benefits of fresh fruits and vegetables without incurring excessive risk of acquiring COVID-19.