Oser Communications Group

Produce Show Daily Oct 18 2014

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P ro d u c e S h o w D a i l y S a t u rd a y, O c to b e r 1 8 , 2 0 1 4 6 6 likely to occur for each type of food imported, and evaluate the severity of the illness or injury if such a hazard were to occur. Verification Activities Importers would be required to conduct activities that provide adequate assur- ances that the hazards identified as rea- sonably likely to occur are adequately controlled. Verification activities could include on-site auditing of foreign sup- pliers, periodic or lot-by-lot sampling and testing of food, periodic review of foreign supplier food safety records, or other appropriate risk-based procedures. Corrective Actions Importers would be required to review complaints they receive concerning the foods they import, investigate the cause or causes of adulteration or misbranding in some circumstances, take appropriate corrective actions, and revise their FSVPs when they appear to be inade- quate. FSVP ( Cont'd. from p. 4) Periodic Reassessment of the FSVP Importers would be required to reassess their FSVPs within three years of estab- lishing the FSVP or within three years of the last assessment. Importer Identification Importers would be required to obtain a Dun and Bradstreet Data Universal Numbering System (DUNS) number for their company. Record Keeping Importers would be required to keep cer- tain records, including those that docu- ment compliance status reviews, hazard analyses, foreign supplier verification activities, investigations and corrective actions, and FSVP reassessments. While these regulations are not yet final- ized, importers of food products must be prepared. To learn more about Phillip Garcia U.S. Customs Broker, visit Texas Town in row #2264. Visit www.phillipgarcia.com, email phillipgarciachb@yahoo.com or call 956-843-7050. employee experience in the produce industry, dedication to customer service and a commitment to offering the most quality products available. Steve Phipps, CEO of Market Fresh Produce, has been involved in the pro- duce industry for 37 years. With his experience and vision of expanding and revolutionizing the company, he has led Market Fresh to where it is today with even bigger plans for the future. "Produce has been part of my entire life. My grandfather was a tomato grow- er," Phipps said. "I paid for my first truck working in my grandfather's garden." Corporate headquarters are located in Nixa, Mo., with other offices located in Florida and Wisconsin. Through a nation- al network of distribution centers, state of the art Vendor Managed Inventory pro- gram and a proven track record of cus- tomer service, Market Fresh continues to help customers eliminate supply side problems and grow in store categories. In addition, Market Fresh is dedicat- ed to food safety and traceability, as well as ensuring customers year-round avail- ability of quality products including tomatoes, peppers, sweet potatoes, pota- toes, onions, avocados and kiwifruit. In 2013, Market Fresh expanded by acquiring West Central Florida Produce, Market Fresh Produce ( Cont'd. from p. 1) which is a tomato repacking facility located in Tampa. This acquisition allows Market Fresh to have access to its own repack center where it can offer consis- tent packaging and the highest level of food safety. Since this acquisition has occurred, the Florida campus has evolved into a state-of-the-art packing facility containing top-of-the-line equipment, while creating a work environment better suited for employees. Long-term plans for this Florida facility are to expand product selection beyond tomatoes and provide the other categories Market Fresh offers. Having this repacking and distribution facility located in Florida really adds strength to the Market Fresh marketing strategy. There is no doubt that Market Fresh Produce is evolving into a nationally rec- ognized brand with a very bright future. With the unique services it offers, com- bined with an exceptional team of expe- rienced employees, Market Fresh Produce looks to expand and reach more consumers than ever before. More information regarding Market Fresh Produce can be found by visiting www.marketfreshproduce.net or by calling toll-free 866-855-7751. You can also follow the company on Facebook, Twitter, LinkedIn, Instagram and Pinterest. PSD: What's new at Formaggio Cheese? AM: Representatives from the Smithsonian (yes, THAT Smithsonian) visited the Formaggio office earlier this year to gather information and 'artifacts' for an exhibit on innovations in the food industry and also for a permanent exhibit of his and his families' amazingly deli- cious contributions to American food culture. PSD: Okay, Anthony, you're always so busy making history with Stuffed Crust Pizza, marinated mozzarella and other items like Just Add Lettuce. What do you have up your sleeve this time? AM: Two of the items are called Betta- Feta and Betta Blue. What does that mean: 'Betta?' Blue Cheese crumbles are sold on the market, but the reality is that not everyone eats them dry. They don't usually just pick it up and eat it. When they put it in a salad, if that's the reason they choose it, then they are still going to add some herbs, spices and oil. With my product, they don't have to. PSD: What else can you do with them? AM: Beta Feta and Beta Bleu are two incredible items. We took two very popu- lar cheeses and we marinated them. That indeed is why they are Betta, or better, because they are already prepared for you. Remember convenience is the key. Like when you want to top a steak, if you're going to fill a mushroom, when you want to pour it over some lettuce, then you will not have to do anything else but open up the container. Formaggio ( Cont'd. from p. 1) These can be used as a dip as well. With crackers, chips or the delivery medi- um of your choice, the oil is infused into the crackers with the herbs and the spices along with it. When people eat these products, it's a savory flavor explosion! There are numerous delicious recipes that could be used with our food innovations. Formaggio is all about pay- ing attention to what's on the store shelves, finding the voids and creating products that are the solution. We can take a very popular item, put a Formaggio twist on it and put it back on the market. This is all with one purpose in mind: to make the consumer's life easier without compromise of quality or taste. People work long and hard each day, and there is often not enough time to make gourmet meals. That's why Formaggio creates these products. As busy as people are, we never want to compromise, especially when it comes to food. When you buy a Formaggio brand product, you will never have to compro- mise. It's about quality, flavor, conven- ience and innovation. We must be doing something right if the Smithsonian wants to include us in their history. PSD: Thanks, Big Cheese! AM: My pleasure. When you purchase a Formaggio Brand item, you will never be disappointed. Creating products that are new to the mar- ket is what "The Big Cheese" was born to do. The inventor of Stuffed Crust Pizza and his team at Formaggio bring you inno- vations that you have never tasted before. Visit Formaggio in booth #2813 at Fresh Summit. PERU: LEADER IN THE PRODUCE INDUSTRY In today's world, Peru is word of mouth in the fresh fruits and vegetables industry. By establishing good business practices, regulation compliance and the approval of different phytosanitary permits, Peru has been able to gain solid positioning in various markets around the world. Peru is currently excelling its exports of non-traditional products to levels that have never been reached before. It is important to highlight the performance of fresh fruits and vegetables' exports from Peru, which total value reached U.S. $1,522 million in 2013, corresponding a 120.2 percent increase compared to 2008. Some of the most important regions in terms of export's share are Ica (40 per- cent), Piura (26 percent), Lima (13 per- cent), La Libertad (10 percent) and Lambayeque (3 percent). In addition, last year the country exported orders of U.S. $1 million or more to 39 markets world- wide. In the last five years, Peru has exported to 14 additional markets with an overall increase of 30 markets in the last 10 years. The most recent and notable markets for Peruvian commodities include Thailand (increased from U.S. $0.7 million in 2009 to U.S. $23 million in 2013), South Korea (increased from U.S. $36 thousands in 2009 to U.S. $15 million in 2013) and Panama (increased from U.S. $1 million in 2009 to U.S. $7 million in 2013). The growth experienced in the sector over the last decade has allowed Peru to become the number one exporter of fresh asparagus around the world, a product that is well known for its great quality. This has been possible due to the coun- try's geographical location which yields the highest production rate of this veg- etable (10 ton/ha). Thus, the country counts with a solid vertically integrated industry, with 50 percent of its fields cer- tified with Good Agricultural Practices, and preferential access to more than 50 percent of the markets around the world, including Trade Promotion Agreements with 17 countries. As a result, asparagus is already being exported to 42 countries, including Iceland and Kazakhstan. In addition to asparagus, avocados and mangos are present in more than 20 nations around the world while fresh grapes can be found in 58 markets. Moreover, Peru has become the number two organic banana producer in the world, evidencing the increasingly important role that the coun- try is playing in the industry. The United States is the main desti- nation for Peruvian exports of produce with 37 percent of the total in 2013, equivalent to U.S. $640 million, which represented a 21.8 percent growth from the previous year. Fresh asparagus lead the group with U.S. $255 million exported, followed by fresh grapes (U.S. $97 million), onions (U.S. $43 million), avocados (U.S. $39 million) and man- gos (U.S. $41 million). It is important to mention the dynamic performance of fresh blueberries exports, which jump from U.S. $34 thousand in 2012 to U.S. $7 million in 2013. Peruvian clemen- tines are also gaining momentum in the U.S. with U.S. $7 million exported in 2013 compared to U.S. $865 thousands in 2012. Peru is becoming a recognized force in the produce sector and it still has great potential to develop. This year, Peru will be back at the PMA Fresh Summit, rep- resented by many important exporters that will highlight the quality and variety of its products. For more information, please visit booth #3484 at the PMA Fresh Summit Convention 2014 or contact the Trade Commission of Peru in Los Angeles at 310-496-7411 or you can send an email to info@perutradeoffice.us.

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