Issue link: http://osercommunicationsgroup.uberflip.com/i/264049
P r o d u c e S h o w D a i l y S a t u r d a y, O c t o b e r 1 9 , 2 0 1 3 3 8 NEW ONE-OF-A-KIND FLAVORED SUN DRIED TOMATO LINE BY MOONEY FARMS By Mary Mooney, Partner of Mooney Farms Here at Mooney Farms, we feel it is important to be innovative and introduce new ways to merchandise and create sales for our Bella Sun Luci sun dried tomato line. We are excited to introduce a new flavor to our one-of-a-kind flavored sun dried tomato dry bagged line, along with a new display option for retail stores. Our 3.5-ounce Julienne Cut with Greek Oregano, Basil and Garlic flavor is hand selected and carefully dried to per- fection. We have combined our premium sun dried tomatoes with the delicious fla- vors of oregano, basil and garlic to create the perfect blend of flavors ready for your next recipe. Our dry bagged items are invaluable for today's consumer. During the winter months when fresh tomatoes aren't in season and have little flavor, our products add that rich robust tomato flavor to any recipe. That's just one great reason for produce departments to merchan- dise our line next to or near the fresh tomato display. Mooney Farms uses only the highest quality, freshest and best tasting ingredients available. Our sun dried tomatoes are packed in convenient re-sealable bags to lock in delicious flavor and freshness. Other varieties in this line include Julienne Cut with Italian Basil, Julienne Cut with Zesty Peppers, along with the two orig- inal products, Premium Sun Dried Tomato Halves and Premium Sun Dried Tomatoes Julienne Cut. Stay tuned, another exciting flavor will be launched in the near future! Our metal floor display offers a small footprint, full color graphic header, and holds one case of all five dry varieties. You can also mix the bagged flavors custom to your store's needs. In addition, our newly redesigned web site, www .mooneyfarms.com, educates con- sumers about the Mediterranean diet and offers many delicious recipe ideas. It also features downloadable coupons for these bags and our other core items. Contact us today for your free sample bag. For more information, visit Mooney Farms at booth 4515 at Fresh Summit. Call 530-899-2661, or visit online at www.mooneyfarms.com. BANK OF THE WEST EXPANDS PRESENCE IN FOOD AND AGRIBUSINESS Bank of the West, the third largest agri- cultural lender among commercial banks in the United States, has expanded its presence in the food and agribusiness sector with the opening of its office in Dallas, and the expansion of its team in Sacramento, Calif. This expansion will provide Bank of the West customers with two focused teams specializing in this dynamic space and expanded coverage throughout the country. Executive Vice President and Head of the Agribusiness Division Roger Sturdevant stated, "I am proud of the teams that we have assembled to lead the expansion of these initiatives for Bank of the West. This should provide a signifi- cant lift in our already large presence in the food and agribusiness industry." Bank of the West has two food and agribusiness offices, one in Dallas, headed by Steve Staples, and the second in Sacramento, headed by Casey Garten. Both Staples and Garten have a long history of working in the food and agribusiness space. Staples joined Bank of the West in 2011 and Garten in 2006. Sector specialists working with these two food and agribusiness offices are Temple Abney in Fort Collins and Nick Bourne in Sacramento. Together, the two offices serve bank customers across the country in a variety of industries, including fresh pro- duce and fruit, food processing, grain processing and merchandising, timber and farm inputs. In addition, the sector specialists routinely engage the support of the bank's parent, BNP Paribas, to assist U.S. customers with trade and finance activi- ties around the world. This is a strong working relationship that leverages the capabilities of both Bank of the West and BNP Paribas in support of meeting the global financing needs of the food and agribusiness industry. About Bank of the West Founded in 1874, $64 billion-asset Bank of the West, member FDIC and equal housing lender, offers a wide range of personal, commercial, wealth management and international banking services. The bank operates more than 600 retail and commercial banking loca- tions in 19 western and midwestern states. Bank of the West is a subsidiary of BNP Paribas, which has a presence in 80 coun- tries with nearly 200,000 employees. Visit Bank of the West in booth 3824 dur- ing Fresh Summit. After the show, visit online at www.bankofthewest.com. market squash, eggplant, cantaloupe and, beginning this year, Florida blueberries. B&W Quality Growers is the world's largest grower of premium watercress, with customers across North America and into Europe. Their five generations of experience with these highly perishable and highly prized baby leaves helps ensure premi- um quality and consistent supplies, offered with world-class quality. Bejo Seeds, Inc. is a name that stands for quality. The company is com- mitted to 100 percent natural breeding processes (no GMO) in order to provide high-quality vegetable varieties which meet the needs of our professional grow- ers as well as the needs of vegetable con- sumers. Bejo Seeds provides outstanding flavor, health value and appearance. BioXTEND manufactures a wide range of upscale air purification systems and filters to remove ethylene, bacteria and molds from storage and transit facil- ities to protect and preserve the com- modities' freshness and quality. E Foods, Inc. lends the greatest serv- ice in distributing straight and mixed loads. In addition to providing all neces- sary services to assure distribution of its specialty, tomatoes, E Foods, Inc. can ship any fresh U.S.-grown produce to buyers throughout North America and many other parts of the world. The Florida Blueberry Growers Association is dedicated to providing blueberry consumers with high-quality fresh fruit in late March, April and early May. Florida Classic Growers has three state-of-the-art packing facilities located in central Florida. Load volume is avail- able on fresh Florida grapefruit, navels, oranges, tangerines and specialty citrus, Florida (Cont'd. from p. 1) as well as tree-ripened Florida peaches. The Florida Strawberry Growers Association is the voice for Florida straw- berry growers. This voluntary organization represents over 10,000 acres of berries. Mack Farms is a grower/shipper/ custom packer of potatoes, onions and watermelons located in Lake Wales, Fla. They harvest and pack the first fresh potatoes in the country when their season begins in February. Pioneer Growers is one of the largest distributors of sweet corn, and in addition to sweet corn, they are known for high- quality green beans, radishes, celery and cabbage. Pioneer Growers is proud to part- ner with chain stores, wholesalers and ter- minal markets from all around the world. S.M. Jones & Co., Inc. takes pride in distributing some of the finest sweet corn in the country. Growing regions include Homestead and Belle Glade, Fla., Bainbridge, Ga., Hendersonville, N.C. and Willard, Ohio, for year-round supplies. Scotlynn Sweet Pac Growers, head- quartered in Belle Glade, Fla., is a grow- er/shipper/packer operation. With a year- round sweet corn program as its founda- tion, it also offers watermelons, green beans, radishes, leafy greens, pumpkins and a variety of hot house commodities. West Coast Mushrooms has farms in Florida and Maryland. The farm in Florida is located in the panhandle about 35 miles west of Tallahassee, and covers more than 200 acres. At full production, the farm is capable of producing 600,000 pounds of fresh mushrooms each week. During Fresh Summit, visit Florida Department of Agriculture at booth 1028. For more information, go to www .freshfromflorida.com, call 850-617-7330, or email Yolanda.Roundtree@freshfrom florida.com. BUTTERNUT MOUNTAIN FARMS PROVIDES THE PURENESS OF REAL MAPLE SYRUP Mother Nature knows best when it comes to maple syrup. In Vermont each spring, local farmers give Mother Nature a hand by collecting the sweet- est sap in buckets and miles of sophis- ticated tubing. Using reverse osmosis systems and evaporator pans, they remove forty gallons of water from the sap to create one gallon of the purest single ingredient maple syrup for your kitchen, grill and table. Local farmers have been selling their maple syrup to the Marvin family of Butternut Mountain Farm for 40 years. Butternut Mountain Farm in Morrisville, Vt. is one of the largest maple processors and distributors in the United States. Maple syrup's use as a single source, natural, pure, native, local ingredient sweetener is growing due to the explosive growth of natural and organic snacks, beverages, oatmeals, granolas, bars, sausages, ice creams and yogurts. Because pure maple syrup provides vitamins, minerals and antioxidants, you can confidently add it to your smoothie or top pancakes with it. Pure maple syrup has nuances in flavor. Vermont Grade Fancy, A Medium, A Dark and B make up the retail grades flavor spectrum. US Grade B-Commercial adds maple flavor to baking and cooking recipes. Butternut Mountain Farm's maple operation is Safe Quality Food-approved, HACCP qualified, kosher, conventional and organic certified. The company spe- cializes in private labeling and sustain- able forestry practices. Butternut Mountain Farms also operates a forestry consulting operation for land owners. All of its maple syrup is bar code-traceable to its farm and sugar maker. For more information, go online to www.butternutmountainfarm.com, call 800-828-2376 or email sales1@ vermontmaplesugarcompany.com.