Posts Tagged “feature”
By National Mango Board
The National Mango Board (NMB) conducts ongoing consumer research to explore consumer awareness, knowledge about mangos, buying habits, barriers to purchase and many other factors of consumer attitudes relative to mangos. Understanding consumer purchasing behavior is key to increasing mango consumption in the U.S.
In 2013, the NMB conducted an in-depth consumer attitude and usage study to better understand consumer purchasing behaviors. The overall goal was to measure consumer awareness and usage practices as they relate to mangos, and importantly, determine the extent to which shifts have taken place over time. In addition to tracking and updating who mango consumers are, why they buy the fruit, and what might encourage future purchases, the study also investigated health awareness and health perceptions toward mangos. Results highlight that overall, providing more information and education about mangos and keeping them in front of consumers at point-of-sale (POS) and in the media would help increase mango sales. Basic education is most needed by consumers since the research reflects not knowing how to choose and select a “good” mango, as well as what to do with it after purchase.
In 2014, the NMB conducted Qualitative Exploration Research, also known as focus groups, with small groups of mango buyers and non-buyers to provide direction on effective mango messaging. The study included discussions of mango associations, usage, likes and dislikes, and the buying or eating experience and then progressed through a series of messaging statements. The statements covered general, education, nutrition and sustainability messaging. Key findings include the overall positive mango associations with tropical and sweet; with nutrition being one of the strongest messages for consumers. Top interest was paid to “100% of daily Vitamin C in a single cup,” “20 vitamins and minerals” and “100 calories a cup.” Other opportunities for mango messaging include the lack of familiarity, not knowing what to do with a whole mango, and selection and cutting.
“Consumer research is vital to focusing our marketing strategies around the obstacles and opportunities that mangos present to consumers,” stated Megan McKenna, NMB Director of Marketing. “Armed with these findings, the mango industry can move forward with its outreach regarding mango selection, ripening, cutting, and usage since they continue to be the barriers to purchase.
About National Mango Board
The National Mango Board is an agriculture promotion group, which is supported by assessments from both domestic and imported mangos. The board was designed to drive awareness and consumption of fresh mangos in the U.S. The superfruit mango contains 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor.
Mango availability per capita has increased 53 percent since 2005 to an estimated 2.87 pounds per year in 2013. Mango import volume for 2013 was 935 million pounds.
New DOLE SALAD COMPANIONS™, the first line of natural, just-add-lettuce salad solutions providing a total-recipe option in an all-in-one-package, gives consumers everything they need to turn their favorite, freshest greens into an exciting flavorful salad.
Each Salad Companions recipe includes a variety of flavorful toppings – including dried cranberries, crispy apple chips, roasted nuts and other ingredients – with an original, perfectly paired dressing. Consumers simply toss Salad Companions with their favorite greens, head lettuces or premixed salad blends to create a delicious salad in minutes.
Four new DOLE Salad Companions™ will launch in convenient tray packaging in June 2014, with national supermarket distribution expected by October 2014 – and more flavor varieties expected soon.
- DOLE SALAD COMPANIONS™ Apple Walnut Harvest: Crispy apple chips, dried cranberries, walnuts, aged white cheddar cheese and Dole’s own Apple Cider Dijon Vinaigrette dressing. Pairs best with Dole’s popular Spring Mix or similar blends.
- DOLE SALAD COMPANIONS™ Pesto Asiago: Pine nuts, sun-dried tomato croutons, shredded Asiago and Mozzarella cheeses, and Dole’s own Signature Caesar dressing. Pairs best with butter lettuces or mild, sweet greens like Dole’s Butter Bliss blend.
- DOLE SALAD COMPANIONS™ Pecan Honey Dijon: Dried cranberries, roasted pecans sweet cornbread croutons, aged white cheddar and Dole’s own Honey Dijon dressing. Pairs best with Dole’s Field Greens or similar blend.
- DOLE SALAD COMPANIONS™ Signature Caesar: Parmesan, Romano, Asiago and Mozzarella cheeses, toasted garlic croutons and Dole’s own Signature Caesar dressing. Pairs best with Romaine lettuce or a DOLE Salad blend like Hearts of Romaine or Leafy Romaine.
About DOLE Salads
DOLE Salads is one of the world’s largest lines of packaged salads, with 47 unique salad blends and all-natural salad kits. The line is supported by a comprehensive online library of salad and salad-based recipes, serving suggestions and entertaining tips, as well as various consumer-friendly tools like the on-pack DOLE® Salad Guide, Taste and Texture scales, and “Pairs well with” feature, as well as the Dole Salad Circle online community of salad lovers.
Dole Food Co,is one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables, Dole is an industry leader in many of the products it sells, as well as in nutrition education and research.
Produce loads to Canada should increase in 2015.
It looks like there will be substantially more opportunities for U.S. produce truckers to haul fresh fruits and vegetables across our northern border into Canada.
The USDA has recently published new information indicating Canada looks likely to import far more US fruits and vegetables during the coming year, pushing the value of American exports to Canada to $21.7 billion.
Overall, the value of fresh fruit, vegetables and nuts exported by the US in 2015 could outstrip that of grain and feed for first time in the country’s history, according to new information published by the US Department of Agriculture.
Fresh produce exports including nuts are forecast to generate a record US $37 billion in 2014, the report said, thanks to strong demand and higher prices.
And the sector appears set to buck the prevailing trend as far as US agricultural exports are concerned, with lower prices for corn, wheat and soybeans expected to push down the value of the country’s exports to US $144.5 billion, down US $8 billion or 5.25 per cent from the previous year.
As for imports, the US is expected to spend US $117 billion on agricultural products in 2015, an increase of US $7.5 billion, which the USDA attributed to projected growth in the American economy.
Georgia fall vegetable shipments are typically more moderate, but steady. In Wisconsin, the potato harvest continues and shipping is under way.
Eggplant shipping got underway from Southern Georgia in mid September. There is normal volume and shipments should continue steady in the weeks ahead.
Georgia grower-shippers are preparing for normal fall seasons with sweet corn and green beans. Corn is expected to start in late September and early October while growers typically begin harvesting beans in early to mid-October.
Meanwhile, Georgia sweet corn should finish shipments in mid-November and make for a seamless transition to Florida production in late November.
South Georgia green bean shipments are expected to get under way in mid-October.
Georgia cabbage shipments are shaping up to be steady, and normal in volume. The first loadings should begin in early to mid November and continue through December.
Wisconsin Potato Shipments
Wisconsin is expecting average volume and shipments this season, similar to a year ago. While loadings are underway from the central part of the state, the harvest will continue until around October 10.
Nationally, there will be plenty of spuds for hauling in the newly started season, which will continue into next summer. Idaho has planted 8,000 additional potato acres this season.
Wisconsin potatoes – grossing about $4100 to Boston.
Michigan potato shipments will soon be underway, although fresh spud volume is much smaller than those for processing.
Approximately 70 percent of Michigan’s produce is for chip production. During the 1980s, the industry underwent a transition away from potatoes slated for french fry processors toward providing long-term storage for the potato chip industry.
Michigan supplies almost every potato chip manufacturer east of the Mississippi River 10 months out of the year.
Approximately 20 percent of the state’s potato crop is shipped to the fresh market.
The remainder of the crop is split between processed potato products and seeds for the following year’s crop.
When it comes to the fresh market, Michigan growers tend to tout quality over quantity. Farmers find it difficult to compete with the higher volumes of potatoes coming from states like Idaho. For example, Idaho potato shipments increased by an additional 40,000 acres in 2012. The amount of land Idaho farmers added that year nearly matched the total acreage dedicated to Michigan’s potato crop.
Statewide, Michigan potato shipments have increased 17 percent over the last eight years, up from 1.4 billion pounds in 2004 to approximately 1.6 billion pounds in 2012. Michigan potato production is spread across more than 47,000 acres. About 21 growers are active in West Michigan and more than half of them (12) are located in Montcalm County, northeast of Grand Rapids.
Michigan vegetables – grossing about $2500 to Oklahoma City.
With the cost of diesel fuel it can be tempting to use the refrigeration unit’s fuel saver mode, but this is not always the best decision.
In the fuel saver mode the fan may not be running at a high enough speed to move enough air to keep the ambient heat from coming through the trailer walls, says Rich Macleod of TransFresh Corp., Salinas, CA.
“You can’t afford to have that air movement capacity compromised in any way, because the load will warm up. We do see that over and over again.”
These problems usually occur because such decisions are based on the cost of fuel, he says.
“The (temperature) charts come in and you can see it on the recording thermometers. You get this up and down spiking on the recording thermometers,” Macleod states.
Then the reefer unit is unable to keep up with the demand for cold air and the temperature recorder shows this gradual warming up inside the trailer.
Hauling Wet and Dry Commodities Together
Although it doesn’t appear to be a major problem, Macleod says one of the things a driver should watch for during loading is when the waxed corregated cardboard is extending all the way from the top of the pallet to the trailer floor. This can block air flow to the pallets.
“From a practical stand point this is a reason the driver needs to watch the trailer being loaded,” Macleod observes. “You want to make sure that paper doesn’t extend below the base of the wooden pallet,” says Macleod, “but this rarely happens.”
In another scenario, he says shippers use a light grade plastic cap that goes over the top of the pallet, which effectively keeps the water from transferring from a wet commodity to a dry commodity. If the water reaches the cardboard of a dry commodity, then the container gets wet and collapses and damages the product. This can also lead to decay of a commodity that should remain dry.
“You are really trying to create a barrier to do that. Probably the most common is using a type of cardboard container covered with wax,” Macleod concludes.
(This is the final in a five-part series featuring an interview with Rich Macleod, vice president, pallet division North America for TransFresh Corp., Salinas, CA. He has been with the company since 1976, and has a masters degree in post harvest science from the University of California, Davis.)
The Port of Savannah plans to receive South American fruit through a U.S. Department of Agriculture pilot program allowing imports of cold-treated commodities. The program was launched September 1.
The Savannah, Ga., port will be authorized to accept commodities from Peru and Brazil that have undergone cold treatment. Brazil and Peru grapes and Peru blueberries and citrus, including mandarins, tangelos, clementines, tangerines, grapefruit and sour limes, are to be allowed, according to a news release. The cold treatment process prevents the transmission of agricultural pests and last year, the USDA approved a similar program for cold-treated Peru and Uruguay blueberries and grapes into Port Everglades in Fort Lauderdale, Fla., and the Port of Miami.
Jacksonville, Fla.-based Crowley Maritime Corp. Inc., imports produce and other commodities through the south Florida ports and ports in Jacksonville, Pennsauken, N.J., and Gulfport. The test program should help increase produce movement, something the Savannah port doesn’t handle much of. The program is said to be the next logical step to complement cold treatment conducted at Atlanta’s Hartsfield International Airport. The port is looking to grow their perishables imports because they export a lot of poultry and refrigerated cargo.
Containers that fail cold treatment will be prohibited from entering the port and will not be offloaded from vessels but will be allowed to ship via sea to a northeastern port for retreatment or be returned to the country of origin, according to the release.
While South American fruit destined to customers in the Southeast has traditionally been shipped to northern U.S. ports, the addition of Savannah could reduce truck delivery times and allow fresher offerings for stores and longer shelf life for consumers.
The port plans to work closely with the USDA’s Animal and Plant Health Inspection Service and the Department of Homeland Security’s Customs and Border Protection to evaluate the application of cold treatment and to monitor its progress, according to the release.
It has been nearly three decades since TransFresh Corporation’s Rich Macleod created the Fresh Produce Mixer & Loading Guide and he still receives requests for 100 or more of the guides each year.
The guide continues to be a useful tool in preventing the transporting of incompatible fruits and vegetables, which can result in the loss of product quality, and even lead to claims or rejected loads.
Over the years Macleod believes increased knowledge of what produce items mix well together during transit has contributed to reducing problems with refrigerated produce loads arriving at destination – particularly on longer hauls. As stated on the guide, “Some items may tolerate less than perfect conditions for short periods (less than two days). Produce mix and temperature becomes critical with longer transit times.”
However, despite all of the information available on the topic, problems with arrivals of product at destination due to incompatibility of the produce on board still occurs.
“They (shippers) know if there is a load that is 90 percent head lettuce and there is a pallet of apples in the trailer, that is not good,” Macleod says. But sometimes chances are taken with incompatible items, especially if the transit time is not very long.
“The sensitivity of what does and doesn’t go on a load has really improved in the last five years,” Macleod notes.
He adds there are more larger carriers hauling produce and they are becoming more sophisticated with what to put in the trailer on mixed loads. He laments there seems to be fewer independent owner operator than in the past doing long haul trucking.
Macleod sees more shippers using their own brand on many fruits and vegetables, and they have become more particular how these products are loaded and transported because their name or brand is on the box.
He points out when a produce hauler picks up product in a warmer climate, there usually is a lot of activity, because a lot of produce is being moved. This increases the chance the product may not have been pre-cooled. While Macleod does not see this as a huge problems, he notes it still does happen.
“The primary protection for the driver (and receiver) is they know the pulp temperature of the product going into the trailer,” Macleod says.
Since Macleod works a lot with strawberry shipments, particularly through TransFresh’s Techtrol program, he is seeing less resistance to the driver being provided pulp temperature information on product just being load. He isn’t sure if it is a major problem with other produce commodities.
‘In the packaged vegetable industry they (shippers) clearly don’t want the driver punching a hole in it, but there is a way to do it. But it’s incredibly important to what that (pulp) temperature is going into the trailer,” Macleod stresses. “It impacts how much demand is going to be put on your reefer unit, the quality of the product, and it can impact the chances of rejected loads.”
Even if the driver did not observe the loading, he can still alert the customer (receiver) while still at the dock, if he notices the product is three to four degrees warmer than it should be.
(This is the fourth in a five-part series featuring an interview with Rich Macleod, vice president, pallet division North America for TransFresh Corp., Salinas, CA. He has been with the company since 1976, and has a masters degree in post harvest science from the University of California, Davis.)
Cross docking has become more popular, especially in the past 10 to 15 years, as shippers deal with shortages of drivers and equipment, and with the rising popularity of loads mixed with several different fresh produce commodities, possibly from several different growers or other entities. This increases the chances of quality problems from the heat or cold at open docks, depending upon the time of the year.
It is common for temperature recording devices to keep a record of how long that trailer door is open. It also will record the spike in temperature in the trailer due to warm weather, or the drop of temperature in colder environments.
“If you are a driver, there’s a full recording of how long that door is open and that can come back to haunt the driver at destination,” states Rich Macleod of TransFresh Corp. of Salinas, CA, whose career has been dedicated to improving in-transist issues associated with fresh produce, and how to improve upon delivering a fresh, quality product.
“If you are at an open loading dock, you need to turn your reefer unit off when the product is being loaded,” Macleod cautions.
Otherwise, a running refrigeration unit will be sucking warm air across the trailer floor and into the reefer unit. This puts exceptional demand on that reefer unit, he notes. If there is warm air coming across the unit’s coils, that results in a lot more condensation — and freezing.
“So the first thing that happens when you close the trailer doors is that unit goes into defrost So then you just further aggravate what ever break you have in the cold chain. So back up to the dock, shut off the reefer, load, and then close the trailer door and re-start the reefer unit. You will have colder loads,” Macleod relates.
One situation Macleod is noticing is when a partial load of strawberries is loaded at Watsonsville, CA and the driver proceeds to the Central San Joaquin Valley to fill out the trailer with stone fruit.
“The trucker backs up to the dock and sometimes that driver will leave the reefer unit running. then they (shipper) re-balance the load, perhaps placing the heavier commodities in the front of the trailer.. They pull the strawberries (off the truck), place them on the loading dock to move in the other product. Typically, those strawberries will start picking up temperature within 15 to 30 minutes,” Macleod says.
Of course, factors such as whether those strawberries on the dock are sitting in the shade, or sun, whether the wind is blowing, temperature, etc.
This has resulted in strawberry shippers insisting the strawberries being picked up and loaded last onto the trailer.
(This is the third in a five-part series featuring an interview with Rich Macleod, vice president, pallet division North America for TransFresh Corp., Salinas, CA. He has been with the company since 1976, and has a masters degree in post harvest science from the University of California, Davis.)
While California’s overall fruit shipments in the fall may not match those of summertime, there are some exception when looking at individual commodities. Here is a round up on leading California fruit shipments this fall.
Grape Shipments
At least 60 percent of California grape shipments occur after Labor Day and continue into January. Since California is easy the biggest table grape shipping state, we are talking about a lot of fruit. The shipping season actually started last May from the desert and the total season forecast calls for 116.5 million, 19-pound cartons to be shipped. That is less than one million cartons away from last season record setting shipments.
Citrus Shipments
Larger volumes of tangerinees (which includes mandarins) are forecast this fall. Numbers are not yet available, but last season there were 26 million, 40-pound cartons of tangerines shipped….Navel orange loadings should become available sometime in October, with full volume coming in November — and in time for Thanksgiving shipments.
Kiwi Shipments
Kiwifruit loadings are predicted to be about 7 million tray equivalents, similar to last season.
Pomegranate Shipments
Loadings of pomegranates have been increasing 20 percent annually in recent years, and volume once again should be bigger – estimated at 6 million 25-pound box equivalents.
Apple Shipments
California apple shipments pale in comparison to that of Washington state. Shipments have been underway since late July and will last into November.
Strawberry Shipments
Peak shipments from the Watsonville area occurred during July and August. There still good volume, but seasonally lower amounts are still occurring there. In October, strawberry shipments will shift to Oxnard and the Baja California peninsula of Mexico.
Watsonville strawberries, Salinas Valley vegetables – grossing about $5600 to Cleveland.
Central San Joaquin Valley table grapes, stone fruit, vegetables – grossing about $6,600 to Orlando.