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P r o d u c e S h o w D a i l y 2 3 F r i d a y, O c t o b e r 2 3 , 2 0 1 5 PACKAGING MADE CONVENIENT In recent years, there has been a change in how consumers shop for fresh pro- duce. Part of this change has been the demand for "convenient, ready to grab" packaging. Everyone is more rushed these days as high demands are placed on the consumer's time. This trend towards grab and go convenience has given pro- duce marketers across North America a new platform to market and sell fresh produce. Market Fresh remains a leader in packaging innovation and design. The company is committed to the ever-chang- ing shopping patterns of customers across the United States. As part of Market Fresh's commit- ment to this new trend, the company has recently introduced two new items. Tomato Tots is a newly designed product to attack the snacking category. Tomato Tots gives consumers an alterna- tive choice to some less healthy snacks they have been accustomed to purchasing in the past. These are packed in three- ounce cups and sold as a single cup, three-pack or six-pack offering. The Tomato Tots appeal to all ages and demographics of end users. Whether being packed in a child's school lunch, on a salad or taken to work as a refreshing afternoon snack, Tomato Tots can be a healthy choice. Market Fresh has also launched another convenience item: two-packs of colored peppers in red and yellow. This two-pack pepper dis- plays in a boat tray with recipes on every package. The company also offers an 800 consumer feedback line for questions or concerns. Whether for making fajitas or making your favorite breakfast burrito, these color peppers are a convenient way to grab and go from the store. The pack- age also extends shelf life, as there is less product handling on the shelf. Flow wrap and the reduc- tion of cold tempera- tures hitting the raw pepper help protect the integrity of the product. Market Fresh remains focused on consumer demands, and works diligently to lead in product and packaging innova- tion. For more information, go to www .marketfreshproduce.net or call 866.885.7751. MISSISSIPPI SWEET POTATO COUNCIL CONTRIBUTES The Mississippi Sweet Potato Council was formed in 1964 to help a growing Mississippi sweet potato industry market its crop. As acreage has continued to grow in the last 50+ years, the Council has played an important role by support- ing sweet potato promotion, research and information sharing. "We have a unique history with sweet potato production here in North Mississippi around the town of Vardaman," says Bobby Whitt of C and W Farms. "Several families moved here from Tennessee in 1915 and started rais- ing sweet potatoes because that was what they knew from home." "The soil and climate provided the right combination for sweet potato pro- duction, and sweet potatoes became a staple crop in this area of Mississippi," continues Randle Wright of N and W Farms, a family farm operation for five generations. Wright knows the value of the Mississippi Sweet Potato Council in promotion of sweet potatoes as well as keeping up with farm-related issues on the state and federal level. "The Mississippi Sweet Potato Council has supported us with informa- tion about farm practices, safe handling practices, equipment updates and infor- mation about the most recent Farm Bill, labor and immigration issues, as well as opportunities to come to market our sweet potatoes in venues such as the PMA Show," Wright says. Tim Edmondson of Edmondson Farm markets his sweet potatoes through SMP Southeast Marketing. "The Mississippi Sweet Potato Council has grown right along with us as acreage expanded and technology allowed us to store and sell sweet pota- toes year round," he adds. "We appreci- ate the way the Council has supported our efforts." Topashaw Farms, another family farm operation in Vardaman, Mississippi, has depended on the Mississippi Sweet Potato Council to help with connections to peer-reviewed research and new sweet potato trials that help keep their sweet potato pro- duction thriving. Joe Edmondson says, "At Topashaw, we refresh our varieties every year, ensuring the foundation characteristics that consistently produce top-of-the-line produce for the market. We know we can trust the Mississippi Sweet Potato Council to keep us in contact with the people who can help us do that on a reg- ular basis." The Mississippi Sweet Potato Council is happy to support these farm families as they represent all the Mississippi Council members at Fresh Summit. For more information, visit booth #2566 or go to www.mssweetpotato.org. THE PATH TO A PRODUCE-CENTRIC DIET By Chef Douglas Bond, Freshway Foods Transitioning to a more produce-centric diet offers many benefits, from better health and nutrition to better utilization of our natural resources. The term "pro- duce-centric" can have different mean- ings for different people. For some it means eating a meat-free diet; for others it means reducing the portion of meat on the plate and replacing it with produce. The confusion about what a produce-cen- tric diet entails, coupled with uncertainty about how to eat more produce, con- tributes to the barriers to adopting this healthier, more sustainable lifestyle. Fresh fruits and vegetables are high in vitamins, minerals and other nutrients that support our bodies. Diets rich in fruits and vegetables also allow for better utilization of our natural resources: it is estimated that it takes 36 calories of feed to produce one consumed calorie of beef, and one three-ounce serving of beef con- sumes 320.3 gallons of water in food pro- duction versus 7.6 gallons of water for one eight-ounce serving of tomatoes. In spite of the many benefits of a produce-rich diet, fruit and vegetable consumption has actually fallen over the past five years. In order to encourage more people to adopt healthy, produce- centric diets, a new approach is needed, one that focuses on proper preparation and maximizes the flavor of fresh pro- duce. Our first step in encouraging more people to adopt more produce- centric diets must be to break down old stereo- types about produce that were spawned by improp- er handling and prepara- tion in the past. Say the words "Brussels sprouts" to many Baby Boomers, and you will get a horrified reaction due to memories of being forced to eat overcooked, mushy boiled sprouts in their childhood. When we introduce people to today's Brussels sprouts – vibrant in color and flavor, roasted or sauteed – we find that they become enthusiastic converts to this wonderfully healthy vegetable. The next step in encouraging pro- duce-rich diets is to educate consumers about how to use the variety of fruits and vegetables available today. It is not enough to know what a fruit or vegetable is called – consumers also need to know how to properly clean, cut, peel or core it, what other fruits and vegetables to pair it with and how to cook it. There is good news on the horizon. We are starting to see more authentic preparations using produce in restaurants and in food media. Consumers are becoming more aware of the vast variety of fresh fruit and vegetable varieties that are available. Restaurateurs are borrow- ing from cultural cuisines that are already produce-centric, and adding their own twist on traditional dishes. More healthy, sustainable food has never tasted better. For more information, visit booth #676 or go to www.freshwayfoods.com. WORLDWIDE PLASTICS OPENS NEW LOCATION IN SILAO, MEXICO To better service its customers and accommodate the high demand for pro- duce packaging in Mexico, Worldwide Plastics now warehouses product in Silao de la Victoria, Guanajuato, Mexico – located just 350 miles from Monterrey, Guadalajara and Mexico City. This will serve as a centralized Worldwide Plastics location for all growers in Mexico and will provide immediate delivery of stock clamshells, bags and flexible films to reduce pickup and delivery times for Worldwide Plastics' valued Mexico customers. This location will also reduce costs for those customers who previously suf- fered cost and wait times associated with picking up product at the border. In addition to its Silao, Mexico, San Antonio, Texas and Riverside, California locations, Worldwide Plastics has recently expanded its domestic reach in the eastern United States and is now warehous- ing product in Indianapolis, Ind. Since Indianapolis is within a one-day drive of 80 percent of the U.S. population and a half-day's drive to more than 28 major metropolitan areas, Worldwide Plastics' new location is strategically placed to efficiently deliver stock clamshells, bags and flexible films to the Midwest, South and East regions of the United States and Canada. With world-class customer service and the ability to provide a total packaging solution tailored specifically to each customer's need, Worldwide Plastics is proud to have served customers for more than 28 years. Its renewed competitive advantage with its two new locations will quickly serve the needs of growers in North America and reduce the time to market. For more information, contact Worldwide Plastics at 800.331.8729 or visit online at www.worldwideplastics.com.