Oser Communications Group

PMA19.Oct18

Issue link: http://osercommunicationsgroup.uberflip.com/i/1173474

Contents of this Issue

Navigation

Page 49 of 63

Produce Show Daily Friday, October 18, 2019 4 8 We promise to deliver high quality onions, 52 weeks a year. This means we never say "no" to our customers. Instead, we find solutions. We will always give you high quality, superior service, ease and consistency of delivery. There will never be a week without onions. We hold ourselves to a high standard, so you can be assured this is a promise we will never break. We like to focus on one thing and do it the very best, so Onions 52 is just that: onions, 52 weeks a year! Stop by our booth #743 to learn more about our year-round availability of onions, and game-changing tearless and sweet Sunions. Here's how Onions 52 is keeping it sweet at PMA Fresh Summit 2019: Onions 52 (Cont'd. from p. 1) All weekend long, stop by the Onions 52 booth to treat yourself to Food Network's Sprinkles cupcakes. Friday, October 18 at 1 p.m., see famous magi- cian Georges-Robert performing award-winning magic acts. Saturday, October 19, caricaturist Michael Garisek is drawing portraits for all booth attendees. Onions 52 is the nation's leading grower-shipper of fresh onions. Fifty-two weeks a year our trucks are rolling with red, yellow, white, sweet, organic, and America's first tearless and sweet Sunions. Visit Onions 52 at booth #743. For more information, go to www.onions52 .com, call 801.773.0630 or email falon@onions52.com. its employees. The welfare of its valued workers, and that of the earth it plants in, are Double D Farms' top priority. Its pre- mium asparagus, broccoli, celery, onion, garlic, sweet corn and nuts are grown, harvested, packed and shipped with care by workers who are guaran- teed habitable housing, indoor and out- door recreational facilities, and nutri- tional meals. Eliminating food waste is an impor- tant part of the mission at Double D Farms. It strives to donate all commodi- ties to food banks, depending on the sea- son. Its asparagus shavings are sent to Bio Nutraceuticals to be used for medic- inal purposes. In addition, all waste is disposed of via a local recycling compa- ny, which transforms food waste into Double D Farms (Cont'd. from p. 1) rich compost for the next planting. Eighty to ninety percent of the compa- ny's packaging is recyclable, and it holds all areas in which it produces to the same standards. Double D Farms' organic farming practices are designed to encourage soil and water conservation, reduce pollution and provide healthy, chemical-free food. The company does not use conventional methods to fertilize, control weeds or prevent diseases on organic produce. It invests in alternative, sustainable stew- ardship and uses methods which priori- tize health and the environment. Growing organically is Double D Farms' passion and discovering new best practices is sec- ond nature. Visit Double D Farms at booth #270. For more information, go to www.doubled farms.com or call 559.573.7500. allowed fruit to be ripened to different color stages in the same room at the same time, which revolutionized the industry. TarpLess SX represents the apex of all we've learned and achieved over the last 25 years, which is why we refer to it as our next generation TarpLess system. It offers all the proven benefits of the TarpLess ripening room, fully integrated with today's most advanced systems and features including our exclusive Fruit- centric Ripening™ technology. PSD: Can you give our readers an overview of Fruit-centric Ripening? DB: Fruit-centric Ripening is our exclu- sive control technology that streamlines data directly from the fruit to the sys- tem's intelligent SX control system. Using this data, the system produces and maintains the perfect balance of tempera- ture, humidity and airflow to keep pulp temperatures uniform while optimizing efficiency throughout every step of the ripening process. Combined with our superior humidi- fication system, it delivers high quality, beautifully ripened fruit that looks better, lasts longer and weighs more with the same guaranteed uniformity and unparal- leled profit that has made the TarpLess ripening room the number one choice in the industry for over 25 years. Thermal Technologies (Cont'd. from p. 1) PSD: How does Thermal Tech's Fruit- centric Ripening differ from other ripen- ing systems? DB: For starters, digital feedback from the fruit enables us to fine-tune the ripen- ing process like never before while improving control and flexibility, partic- ularly in rooms with multiple tempera- ture control zones. Other systems tend to operate more on supply and return air temps, which don't offer the same level of control. Staying focused on the fruit has also helped us avoid the common pit- falls of over-engineering which we often see in other systems. This has helped us keep the TarpLess ripening room design as simple and straight for- ward as possible, which is why most of the 3,000-plus rooms we've installed over the last 25 years are still in opera- tion today. Over 70 percent of all bananas ripened in North America are currently processed in TarpLess ripening rooms, and we want to make sure we continue to build on that success. We work with all the major growers along with 18 of the Top 20 grocery retailers in North America. It's our commitment to their success that drives our innovation. For more information, visit booth #3303, go to www.gotarpless.com or contact David Byrne at 803.461.7980. Parmacotto Partnership Promises Prosciutto Proliferation By Lorrie Baumann In 1971, Sophia Loren got laughs importing mortadella into the United States in "Lady Liberty" because she brought her sausage into the country "without benefit of inspection," as American authorities express the matter now when they notify the public about similar debacles that occur now and then in real life. A venture has now formed to bring similar products into the U.S. through legitimate channels that promise a steadier supply than Sophia Loren's character, Maddalena Ciarrapico, was able to manage to satisfy the same American hunger for authentic Italian meats – albeit without the laughs provid- ed by Loren's comedic abilities. Cibo Italia and Parmacotto SpA have joined forces to form a new American company to import a wide range of high-quality cured meats, deli meats and cooked ham from Italy into the United States and to distribute it nationally into the American market. The new company, Parmacotto, LLC is a partnership between Larry Saia and Alessandro Sita, who have been doing business in the American market as Cibo Italia for 10 years now, and Parmacotto SpA, an Italian producer of cooked ham. As Parmacotto, LLC, they're planning to add the cooked ham products for which Parmacotto is known in Italy to the Cibo Italia line of imported sausages and deli meats and distribute all of them nationally in the U.S. under the Parmacotto brand name, said Andrea Schivazappa, the Chief Executive Officer of Parmacotto SpA, which will own 70 percent of the LLC. "In Italy, we are an extremely well known brand, held in the highest regard. Parmacotto is a staple in salumerias, retail stores and households alike," he said. "Our goal for the United States launch is to obtain the same status in the American mar- ket." Saia and Sita will own 30 percent of the American subsidiary LLC and will serve as its President and Chief Executive Officer, respectively. "It's a partnership," Schivazappa said. "Cibo Italia has been on the market for 10 years and is very well known. They have a very strong presence on the market from a commercial point of view." With the addition of the products made by Parmacotto SpA to the range formerly offered by Cibo Italia, the new company will now be able to offer a range of meat products that are clean- label and produced with no antibiotics ever, Sita said. "We can really cover the whole category of premium meats from Italy," he said. "They're better for the environment, better for the animal and better for the people." Parmacotto LLC, based in New Jersey, has already begun distribut- ing its first products in the U.S. and will be ramping up its distribu- tion over the next few months, in time to ensure that stores across the U.S. have the Parmacotto products in stock well ahead of the holiday season. "We have a vision for North America," Sita said. Once those first products are in the stores, retailers can be assured that Parmacotto already has the supply chain in place to provide a ready supply of con- sistently high-quality product, according to Schivazappa. In Italy, Parmacotto SpA works with a network of farmers who are held to the company's standards for how the animals are raised, and by 2020, all of the Parmacotto products sold in the U.S. will be Animal Welfare-certified, he added. Packaging for the new brand will call out its clean-label quality and the promise that the meat was raised with no antibiotics ever, so that Americans will have the confidence that they're buying a quality product, Schivazappa said. "Everybody can taste the quality," he said. "They are true to our land of tradi- tion.... They make you happy when you eat them." Parmacotto LLC will be supporting the launch into specialty grocery stores and gourmet food- service establish- ments with in- store marketing programs and a social media cam- paign, according to Sita. "At the end of the day, we want to interact one-on-one with consumers," he said. "We're very hopeful that consumers will accept it." The product line, already available in several states, includes Parmacotto Italian Roasted Ham, Prosciutto Cotto Italiano, Cooked Ham All Natural, Italian Roasted Pork Loin, Mortadella, Porchetta, Speck Alto Adige IGP, Sopressata, Toscano Salame, Genoa Salame, Milano Salame, Salame Felino PGI, Spianata Romana, Spianata Calabrese, Prosciutto di Parma, Prosciutto di San Daniele and Prosciutto Italiano – all offered in packaging for foodservice use as well as pre-sliced in retail packaging. The brand's new zero line of meats that are produced with no antibiotics ever from humanely raised animals includes ABF Mortadella, ABF Cooked Ham, ABF Prosciutto Italiano, ABF Porchetta, ABF The Italian Roasted Ham, ABF The Italian Roasted Pork Loin and ABF Salami Italiano – all offered pre-sliced for retail sale. For more information, visit www .parmacottousa.com.

Articles in this issue

Links on this page

view archives of Oser Communications Group - PMA19.Oct18