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P r o d u c e S h o w D a i l y 6 3 S a t u r d a y, O c t o b e r 2 4 , 2 0 1 5 IPP & PEAKFresh USA OFFERS STAND UP, MICROWAVE, COOKING, BAKING AND SOUP POUCHES PEAKfresh is introducing Image Plastics & Packaging (IPP) to the PMA this year. In the packaging business since 2002, IPP was until 2005 the largest distributor of PEAKfresh Products in the United States. Now, PEAKfresh's team of professionals has over 95 years of collective experience in the produce and floral industry. This year, PEAKfresh is featuring a variety of popular products to help you market your produce goods. The compa- ny has partnered with an overseas manu- facturer that allows it to offer cost sav- ings to clients without compromising quality, which is very important. PEAKfresh now carries a full line of stand-up pouches with zipper and slider capabilities. Also, its new reinforced header pouch allows customers to use a single-ply handle header which uses less plastic, making the bag stronger and stur- dier. The unique pouch line includes a variety of freezer bags for produce and vegetables. Additionally, the company offers microwave cooking bags with automatic pressure valves, as well as cooking, baking and soup bags. Most of these products are laminated and have a nine-color print capability for high-qual- ity marketing. All of PEAKfresh's pouch bags are made with FDA-certified poly- ethylene, ensuring no plastic taste or smell after cooking, and are priced at a lower cost than domestic production. IPP also offers labels and stretch film. Having teamed up with the largest label manufac- turer in the U.S., the company now offers thermal transfer, direct thermal, color and specialty labels and thermal transfer ribbons as well as domestic and import stretch films for machine and hand-held use. Up until last year, IPP was the only manufacturer of stretch-vent RPC covers in the U.S. The company decided to take its unique memory stretch design to its plant overseas and is now offering the same cover in a much stronger film that cuts the field waste factor to 1 percent or less, while competitors' remain at about 10 percent waste. The company offers an array of colors to meet all customer needs. PEAKfresh continues to offer the best modified atmosphere products made in the USA and more styles of its natural mineral impregnated pallet cover prod- uct. From strawberries to passion fruit, PEAKfresh has you covered with vented and non-vented covers. The company also offers a fully enclosed cover that is used for storing berries during high volume allowing for high humidity levels to stop shrinkage while creating longer shelf life. PEAKfresh box liners remain very popular for shippers needing shelf life during long transportation and or storage. PEAKfresh's unique combinations of vented and non-vented bags are used for all varieties of fruit and vegetables. PEAKfresh's home use produce bags provide consumers with the same benefits as the company's commercial products. They use natural minerals to remove ethylene, keeping produce fresh- er for longer. For more information, visit booth #4632, go online to www.peakfreshusa.com or visit www.imageplasticsandpkg.com. DIVERSITY TRAINING Diversity is one of those trigger words that make Human Resources across the country spring into action to produce awareness videos, informational pam- phlets, meetings and file documents about diversity in the workplace. Diversity is one of Florida's finest attributes. It applies to everything – from the diverse population, to a diverse cli- mate and particularly the diversity of its agricultural production. Florida's 47,500 farmers produce over 300 agricultural commodities, many of which can be found in the produce sec- tion of grocery retailers. As the "winter fruit basket" of the U.S., Florida's peak growing season takes place when many domestic farmers are waiting for any sign of frost-free days. The year-round tem- perate climate is the key to successful Florida farms. Most of Florida's fruit and vegetable production takes place in the southern half of the state. The subtropical weather is conducive to growing warm season crops during the fall, winter and spring months, providing most of the domesti- cally grown produce in many categories during that time of year. Overall, the state's farmers produce nearly 10 percent of all fresh market vegetables grown in the United States. In 2014, Florida was the top produc- er of oranges, as most would expect. It is the signature crop that the state became famous for growing in the late 1800s. But the state is also the top producer of fresh market tomatoes, snap beans, cucumbers, squash, sweet corn and watermelon. Florida also produces one third of all domestic bell peppers, and ranks second in the nation for strawberry and tangerine production as well as total acreage of fresh market veg- etable crops by state with nearly 10 percent of the U.S. total. The diversity of crops extends far beyond the usual cast of commodities Florida is known for, and reaches into other pro- duce types that may not be the first thought that comes to mind regarding tra- ditional Florida agriculture. Florida ranks third in cabbage, but also produces broc- coli, celery, lettuce, watercress and arugula through the winter, while produc- ing an abundance of potatoes and sweet potatoes in the spring season. At Florida's southern tip, the climate is conducive for producing avocados and other tropical fruit as well as okra and boniato, which are a favorite with the diverse cultures in Florida. The most recent additions to the annual lineup of crops are Florida's blue- berries and peaches, which are increasing in acreage each year. The new varieties, devel- oped specifically for Florida, created fruit that is harvested during the transitional period between South American and domestic production of blueberries and peaches. Finally, Florida is home to more nurs- ery operations providing foliage plants to retailers than any other state. Cut fern pro- duction and foliage plants from Florida continue to be one of the largest combined segments of Florida agriculture. Be sure to visit the Florida Pavilion and all of its exhibitors while at PMA Fresh Summit 2015 for more information about "Fresh From Florida" produce and services. For more information, visit booth #1632, or go to www.freshfromflorida.com. MICROGREENS AVAILABLE ALL YEAR LONG BrightFresh MicroGreens offers the finest microgreens and edible flowers available. BrightFresh's ideal growing climate allows it to produce a microgreen that is robust, healthy, highly flavored and long lasting. Combining the benefits of the farm's great weather with a deep passion for quality and innovation, BrightFresh MicroGreens has become the No. 1 source of microgreens and edi- ble flowers for consumers today. BrightFresh MicroGreens allows consumers to customize any dish. Brighten up your culinary creations. Add fresh flavors and visual appeal to your entrées and even desserts with delicious microgreens. They are "Honestly Grown" in bright natural sunshine, not factory-farmed with unnatural artificial lighting inside of a warehouse. BrightFresh MicroGreens' products have a great taste, are easy to use and come in a convenient re-sealable container. One of the company's signature products is squash blossom, which is offered all year long. This is typically a seasonal product that peaks in the sum- mer. That means most restaurants can only offer it for a short period of time, without importing it from international sources. At BrightFresh, squash blossoms are grown in greenhouses. That equates to blossoms as lush in the winter and fall as they are in the summer. A San Diego restaurant owner absolutely loves BrightFresh products and it has become part of one of its sig- nature dishes. The owner says, "We saw diners instantly gravitate towards them. I suppose you could say it was love at first bite." It's easy to see why. From both fla- vor and presentation standpoints, stuffed fried squash blossoms are stunning. The restaurant is pleased that this product is offered year-round so the beloved dish can stay on the menu and available to its customers all year long. BrightFresh is what happens when nature does its best work. Just like loca- tion and growing condi- tions matter in producing fine wine, it also matters in growing microgreens. In sunny San Diego, micro- greens and edible flowers soak up nature's best rays. The perfect climate combined with the experience learned in 20 years of growing microgreens means BrightFresh Microgreens are the golvd standard of quality. For more information, visit booth #2167 or go to www.brightfresh.com. CUCUMBER DILL BLOODY MARY MIXER FROM STONEWALL KITCHEN In the long and storied history of popular cocktails, Bloody Marys have been called "the world's most complex cock- tail." More than just tomato juice and vodka, most mixologists agree that a cer- tain amount of skill is needed to correct- ly balance all of the required ingredients to make a true Bloody Mary. Now any- one who craves that ideal brunch-time cocktail can enjoy a uniquely fresh take on the classic Bloody Mary from special- ty food creator Stonewall Kitchen. The new and delicious Cucumber Dill Bloody Mary Mixer is expertly crafted as if by your own personal bartender and features the crisp, garden-fresh flavor of just- picked cucumbers, fresh dill, a zesty dash of horseradish, sweet tomato and just the right amount of spices. The result is a refreshing and flavorful cocktail that's not too spicy and perfect for serving at a weekend brunch. Best of all, having a pre-made mixer ready to go saves time and takes the guess work out of serving up a wonderful round of Bloody Marys to the most discriminating of tastes. Simply pour over ice, add your favorite vodka, garnish with a fresh-cut cucumber and enjoy! To learn more about Stonewall Kitchen's Cucumber Dill Bloody Mary Mixer or any other Stonewall Kitchen products, visit www.stonewallkitchen.com.