Issue link: http://osercommunicationsgroup.uberflip.com/i/1038155
Produce Show Daily Saturday, October 20, 2018 1 2 SNOBOY Delivers Consistent Quality SNOBOY provides fresh fruits and veg- etables of the highest quality to the high- ly demanding retail grocery industry. Environmental variables such as inclement weather, water shortages, pest infestations and import irregularities that disrupt and corrupt the availability of top quality fruits and vegetables make con- sistent supply a top issue in the produce business. Quality and consistency have a direct bearing on the reputation and repeat business of customers. SNOBOY offers a reliable and consistent supply of produce that does not sacrifice quality and is not vulnerable to seasonal scarci- ties. With SNOBOY, this level of consis- tency and reliability rests on the shoul- ders of quality assurance inspectors who are in the field every day examining what is available locally, nationally and inter- nationally to match up customer needs with the currently available supply. Leveraging their experience and relation- ships with their grower sources, they serve as repre- sentatives in the field to bring reliable supplies of produce to customers. If it does not meet the customers' specifications and standards, then it does not pass the SNOBOY quality assurance inspection. The SNOBOY team meets expecta- tions, every time. Consistent quality, regardless of the season, combined with global purchasing power and strict adher- ence to safety standards make Amerifresh the best choice for produce needs. At SNOBOY, flexibil- ity and purchasing power provide the value customers rely on. SNOBOY operates sales offices throughout the coun- try to provide convenience and availability. Its field sales associates are in direct contact with growers through procurement operations. Their proximity to the farm results in a more knowledgeable, educated sales team. For more information, visit booth #1995 or go to www.amerifresh.com. Colorado Potatoes – Discover the Fresh Alpine Valley Taste Colorado is a recognized leader in dis- covering and growing new varieties of potatoes, giving consumers new and tasty choices for the dependable spud. The San Luis Valley, home to more than 90 per- cent of Colorado's potato production, hosts Colorado State University's world- class research facility, a leader in devel- oping more than 250 varieties. The snow-covered peaks of Colorado's mountains surround the fer- tile plateau of the San Luis Valley. Here at 7,600 feet, in the highest and largest commercial agricultural valley in the world, the potato flourishes. It's all about the altitude, the perfect growing climate and rich volcanic soils of the valley. The altitude, combined with cool weather, contributes to the smooth- ness of the potato skin, while the valley's isolation helps minimize pests and dis- eases. Colorado potatoes are not fed by water that has traveled hundreds of miles along irrigation canals, but fresh and pure snow melt water, straight from the moun- tains. Colorado is centrally located and close to major U.S. and export markets. That means faster, time-sensitive trans- portation and greater savings on freight costs. The Colorado Potato Market Order assures you that your shipment of Colorado potatoes is inspected to meet size and grade standards. Good Agricultural Practices (GAP) and Good Handling Practices (GHP) inspections are also available to producers, ensuring the shipment of high quality fruits and vegetables and enhancing Colorado's reputation as a sup- plier of superior produce. Russets make up most of the Colorado crop, and are characterized by an even oval shape and russet brown color. They have a delicate earthy flavor, a light and fluffy tex- ture and a hearty skin that is chewy when cooked. Russets are ideal for mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. Yellow potatoes are marble to large size, round or oblong shape, have light tan to golden skin and yellow to golden flesh. They have a slightly waxy, velvety and moist texture. Yellows are subtly sweet; rich and but- tery, with a medium sugar content making them great for grilling, roast- ing, mashing and salads. Fingerling potatoes are 2-4 inches long, finger-shaped, red, orange, purple or white skin, red orange, purple, yellow or white flesh – sometimes streaked with veins of color. They have a waxy firm tex- ture, and can be used for pan frying, roasting or in salads. The flavor is nutty, buttery and earthy. With rosy skin and white flesh, red-skinned potatoes have a firm, smooth, moist and creamy texture. The flavor is subtly sweet and well suited for salads, soups and stews because slices and chunks maintain their shape during cooking and mixing. They are also excellent baking potatoes. The San Luis Valley grows many other potatoes varieties, including spe- cialty varieties like All-Blue, Purple Majesty, Mountain Rose and Kennebec. For more information, visit booth #1973 or go to www.coloradopotato.org. Consumers Prefer Michigan Apples Focus group research has shown that consumers prefer Michigan Apples over other states' varieties. Numerous factors have made Michigan the ideal place to grow quality, flavorful apples. Surrounded by lakes, Michigan's nutrient-rich soil and climate provide excellent conditions for growing quality, flavorful apples. Michigan is known for its fresh apples in autumn, but they are available year-round. Michigan Apples can be enjoyed from August to June fol- lowing precise storage in controlled atmosphere chambers that keep apples as crisp and fresh as the day they were picked. Many Michigan families have con- tinued the tradition of growing apples for many generations. Growers dedicate their time to operate 825 family-run farms in Michigan with over 11.3 million apple trees in Michigan, covering 35,500 acres. Their passion and expertise have made apples the largest and most valu- able fruit crop in the state. From 2008 to 2017, the Michigan Apple Committee conducted consumer research to identify consumers' prefer- ences. In 14/15 tests, con- sumers ranked the Michigan Honeycrisp number one in taste and appearance. One participant stated the Michigan Honeycrisp as being the "perfect blend of crispy and sweet." Participants were more likely to respond favorably to apples that are medium sized, look "natural and fresh" and have a more complex flavor profile. Other Michigan varieties, Fuji and Jonagold, were consistently ranked among the top four. Focus group partici- pants say Michigan Apples are sweet, crisp, juicy, crunchy and have great flavor. Comments Made in Focus Groups About Michigan Apples Good size and color. Nice flavor. Freshest. Sweet and tart balanced. Crunchy, juicy. Love it. Juicy and sweet. Very crisp, very sweet. Juicy, crunchy, sweet, crisp. Great flavor, very juicy, great texture. For more information, visit booth #2043. Bella Sun Luci Staying on the Cutting Edge of Cuisine Mooney Farms has pioneered the sun dried tomato industry since 1987, and is still leading the way with a new interactive website and exciting marketing activities. In keeping up with today's eating trends and consumer demand, it has newly designed the company website that educates its customers about the exciting health benefits associated with eating sun dried tomatoes, explains the Mediterranean diet, and offers many new exciting recipe ideas and cooking videos. Keeping the brand fresh and engag- ing for the millennial home cooks, the company's Art Director has added micro recipe videos to the site which teach viewers how to recreate all of the simple and delicious ideas the Corporate Chef prepares in the Tuscan kitchen. These new videos on Instagram, Facebook and YouTube have attracted new customers of all ages. The company's Facebook page alone has grown to 35,000 followers and continues to climb every day. It attributes this success to posting an exciting new idea, recipe or video each day so viewers can get inspiration throughout the year. Each of the company's social plat- forms also promotes its Annual Recipe Contest, where thousands of fans send in their personal creations featuring one or more products, with the opportu- nity to win one of its fabu- lous prizes. The contest runs year round and con- cludes July 1 when the Corporate Chef helps narrow down the finalists and starts preparing the dishes. This year's winning recipe was a deli- cious Sun Dried Tomato Fish Tacos with Avocado Mash and Chipotle Salsa. During the past few years, thousands of bloggers across the U.S. have reached out to the company who have used its products in their home kitchens and post- ed reviews and videos from their own websites. Today, these are some of the most influential individuals who play an important role in creating brand aware- ness and help form the choices of their followers. Food bloggers are emerg- ing as key influencers in determining consumer choices on brands, home cooking and restaurants, away from traditional direct advertising. At Mooney Farms, its strong com- mitment to quality and consumer satis- faction is core to the company and how it does business. It has an impeccable repu- tation in the industry and over the years it has gained this respect by consistently offering customers premium products produced at its kosher certified, state-of- the-art facility. For more information, visit booth #2572 or go to www.bellasunluci.com.