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P r o d u c e S h o w D a i l y 4 3 S u n d a y, O c t o b e r 2 0 , 2 0 1 3 founded by myself, David Sasuga, after growing flowering plants for 20 years. I always wanted to grow fresh produce, and the opportunity came unexpectedly. Back in 1995, a local chef came to our greenhouse and got excited when he saw some basil seedlings growing there. He wanted to try using them to accent his plate presentations, and although it did not make a lot of sense at the time, it was then that I began producing these and other varieties of tiny, fresh-cut seedlings destined for restaurants in Orange County, California. Fresh Origins has come a long way since then, and we pro- duce a wide variety of microgreens and related items for chefs throughout North America. PSD: What would you say makes your company unique? KS: At Fresh Origins, innovation is a way of life. We are continually work- ing to imagine and develop the latest ideas. As a result, we have created sev- eral original, unique items such as FireStix™, MicroFlowers™, Petite Amaranth Carnival Mix™, Micro Mustard Dijon™, Micro Mirepoix Mix™, Micro Fines Herbes Mix™, Micro Tangerine Lace™, Gold Haricot Shoots™, Nature Straws™, Herb and Flower Crystals and more. Some are not available anywhere else. We always have several ideas in develop- ment and introduce new products regu- larly. Our product list is extensive, with over 400 items. Most are avail- able all year. PSD: Are you introducing any new prod- ucts? KS: Yes! Our newest product line is our Herb Crystals and Flower Crystals. They are an innovative original con- cept from Fresh Origins. With daz- zling, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs, these are spectacu- lar new flavor ingredients. We are developing a full spectrum of flavors and colors to be introduced over the coming months. The first flavors are now available and include Basil, Fennel Flower, Rose Petals, Cilantro, Mint, and Hibiscus Flower. Fresh Origins (Cont'd. from p. 1) We start by growing the most flavor- ful fresh herbs and edible flowers. These are carefully hand-harvested at the peak of flavor and color content, then com- bined with pure cane sugar to create these beautiful and flavorful crystals. These taste amazing and will add a distinctive finishing touch to any culinary creation, from desserts to savory dishes to bever- ages. They are shelf-stable and last about 6 months. PSD: What distinguishes your products from the competition? DS: Combining the benefits of our great weather with a deep passion for quality and innovation, Fresh Origins has become the largest grower of micro- greens and edible flowers in the country. Located near San Diego, we enjoy one of the finest growing climates in the world. Year-round mild, sunny weather is the ideal environment to produce strong, healthy, highly flavored and colorful microgreens. Our products have excep- tional color, are bursting with flavor and have outstanding keeping quality due to the care and attention we give in our growing, harvesting and packing meth- ods. Our products are hand-harvested to order with care, at the peak of freshness. We are unlike other growers who grow microgreens as a sideline to their main crops. Fresh Origins is first and foremost a grower of microgreens. There is no rea- son to settle for lower-quality locally grown microgreens that lack color and flavor, are soft and stringy and go bad after just a few days. PSD: Who are your target end-users? KS: Our target end-users have always been professional chefs and caterers, usu- ally for fine-dining style food. Recently, with more and more foodies and home cooks that are interested in upscaling their meals, we have had many requests to make our products available to con- sumers in retail stores. We recently creat- ed a retail pack and are now selling to several Restaurant Depot locations and will soon sell to other specialty markets. We also have some distributors that sell our products online to consumers. Visit Fresh Origins at booth 1542 during Fresh Summit. Learn more by visiting www.freshorigins.com. LIMONEIRA: WORKING TO CREATE A SUSTAINABLE WORLD Limoneira's efforts to create a sustain- able business – and world – can be seen across the board in the company's business practices. As the largest pro- ducer of lemons and avocados in the United States, it is incredibly impor- tant that the highest level of quality be maintained at all times. To accomplish this, Limoneira employs a number of key strategies. Water, Energy, Soil Limoneira works to protect the planet by conducting rigorous inspections of the water supply to prevent waste/run- off, and promote quality. Solar orchards provide 2 megawatts of clean energy, and extensive efforts keep green waste out of landfills. Site Selection, Species, Variety Preventative strategies are used to reduce inputs and establish a sustainable produc- tion system. Pest-resistant crops are selected whenever possible which are tolerant of existing soil and site condi- tions. Diversity Maintenance of geographic and crop diversity means that when one area or crop suffers, others potentially thrive. Harvest Crews are trained in proper harvesting procedures to limit fruit damage, with shade break areas provided. Limoneira has a history of making production easier and safer for employees, as safety is a top company priority. Efficient Use of Inputs Limoneira managers sched- ule production hours at non- peak energy times, plant more trees per acre, and uti- lize old trees, pruned limbs and dry leaves for mulching to reduce herbicide and water usage. Work Force Housing Limoneira provides vital benefits such as work force housing and funds for educa- tional and community programs, and is the largest provider of work force hous- ing in Ventura County with recently approved plans for expansion. Integrated Pest Management Limoneira maintains a complete integrat- ed pest management system to bring their sustainably-grown products to market and reduce the use of pesticides. Employees As a seven-time Family Friendly Award recipient from Ventura County, Limoneira offers compet- itive pay with the highest med- ical/health benefits in the industry, along with competitive 401(k) plans. Many employees have been at Limoneira for 30 or more years. Community Development Limoneira's board and management believe that sustainability includes sup- porting the organizations that make com- munities healthy. Limoneira partners with scores of entities whose missions include educational enrichment, child development, job-creation, economic development, public safety and tourism. During Fresh Summit, visit Limoneira at booth 1429. For more information, visit www.limoneira.com or call 866-321-8953. HARRELL NUT DISPLAYS THE HEALTH BENEFITS OF PECANS By Brandon Harrell, Sales Manager, Harrell Nut Company How many times have you wanted a snack that tasted great and was filling, but also good for you? We're not talking about something in the land of make- believe. There really is something out there that fits the criteria. Pecans are becoming more recognized as a healthy part of a well-balanced diet. Antioxidant-Rich Pecans Naturally occurring antioxidants in pecans may help contribute to heart health and disease prevention, according to a study published in the January 2011 issue of "The Journal of Nutrition." Antioxidants are dietary substances that have been shown to delay aging and decrease the risk of cancer, heart disease and neurological diseases like Alzheimer's. Researchers at Loma Linda University discovered that after eating pecans, gamma-tocopherols (a form of the antioxidant vitamin E) doubled in their test subjects and unhealthy oxidation of LDL (bad) cholesterol decreased by as much as 33 percent. The study analyzed biomarkers from a total of 16 men and women between the ages of 23 and 44 who ate a sequence of three diets com- posed of whole pecans, a pecan smoothie, and a control meal of equivalent nutrient composition. Pecans have more antioxi- dants than any other tree nut, according to the U.S. Department of Agriculture. Using a method called Oxygen Radical Absorbance Capacity, researchers ana- lyzed 277 different foods and found that pecans rank highest among all nuts in antioxidant capacity. Overall, pecans rank in the top 20 for antioxidants among all foods. Cholesterol-Lowering Pecans Pecans also play a role in lower- ing cholesterol. Clinical research pub- lished in September 2001 issue of "The Journal of Nutrition" compared the Step- I diet (28 percent fat) recommended by the American Heart Association for indi- viduals with high cholesterol levels, to a pecan-enriched (40 percent fat) diet. The result was that the pecan-enriched diet lowered total cholesterol levels by 11.3 percent, and LDL cholesterol levels by 16.5 percent, twice that of the Step-I diet, without any associated weight gain. The U.S. Food and Drug Administration (FDA) has acknowledged this and related research, and approved the following qualified health claim: "Scientific evidence suggests but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Pecans May Provide Neurological Protection Research published in the June 2010 issue of "Current Topics in Nutraceutical Research" suggests that pecans may play a role in protecting the nervous system. The study, conducted at the Center for Cellular Neurobiology at the University of Massachusetts Lowell, demonstrates that pecans likely con- tributed to a delay in the progression of age-related motor neuron degeneration in mice. Researchers say the antioxidants in pecans are probably the reason for this positive sign. Three groups of mice were fed a control diet or two different types of pecan-rich diets. Mice that ate pecans displayed a significant delay in decline of motor function compared to mice receiv- ing no pecans. Call Harrell Nut Company today at 800- 526-8770, or visit them at www.harrell- nut.com. Stop by booth 5424 at Fresh Summit to speak to Brandon Harrell.