Issue link: http://osercommunicationsgroup.uberflip.com/i/738345
Produce Show Daily Friday, October 14, 2016 4 NEW REALITIES OF THE BANANA SUPPLY CHAIN In the 1980s, the "Big Three" global banana traders, Chiquita, Dole and DelMonte, controlled more than 65 per- cent of all global banana exports. By 2013 it was down to 37 percent, accord- ing to a recent report by the U.N. Food and Agriculture Organization. This reflects the significant power shift – away from grower/exporters and toward large retailers – that's taken place over the same period. Today, with the diverse demands of major retailers controlling the market- place, the big brands have moved away from plantation ownership and produc- tion. The focus is now on post-produc- tion and supply chain logistics; sourcing bananas from multiple growers, inte- grating purchasing, transportation, mar- keting and distribution under a single brand. This has brought renewed focus on stem-to-store quality control, partic- ularly on color, quality and consistency at point-of-sale. "Quality control is the No. 1 conver- sation among our customers," says David Byrne, Vice President of Sales for Thermal Technologies. "As the industry's largest designer/installer of produce ripening rooms, we've been working together with the big global exporters as well as the largest retailers in the industry for more than 20 years. During that time, the discus- sion on both sides has become less about sourcing and more about how to maximize quality, consistency and value at the point- of-sale." The renewed emphasis on quality pulls together the interests of both retail- er and exporter, says Byrne, with ripen- ing operations playing a central role. "Ripening operations have become the focal point where the interests of both retailer and exporter come together. This has created a new partnership mentality in which all the stakeholders share the same common goal of providing consis- tent, high quality fruit, whether it comes from one source or many." This new reality often puts competi- tors on the same team. "Due to the sheer size and volume of our retail customers, we often end up working side-by-side with more than one of the major exporters for the same retailer at the same time," says Byrne. "While this may have been unheard of in the past, this makes good business sense today, where the needs of the retailer and the sheer vol- ume of demand are driving the market." While the shift of power towards retailers has created opportunities for smaller growers and suppliers, the power of Big Three and their ability to provide stem-to-store quality control along with value-added services and marketing keeps them in a strong position. "There's no doubt that the major brands will continue to have powerful influence on the industry," says Byrne. "They have the biggest combined share of the marketplace, a solid track record of success and well-established industry relationships. As the industry continues to diversify with more growers providing a greater variety of organics and other bananas, there's no doubt that the big exporters – as well as ripening – will play an increasingly important role in making sure all these products reach the con- sumer with predictable high quality and consistency." For more information, visit booth #1855, call David Byrne at 803.461.7980 or go to www.gotarpless.com. NORTH SHORE: THE ORIGINAL LIVING HERBS An interview with Leo Overgaag, Chief Executive Officer and Co-Owner, North Shore. PSD: How did you get into growing in general, and then herbs? LO: I am a third generation grower. My grandfather grew up in Holland in the 1940s and had access to some of the first greenhouses ever invented. My dad worked in the greenhouse industry in Holland as well before moving the family to Carpinteria, California to start his own business. My brother took over that business, and in 1987 Suzette and I moved to the Coachella Valley to start our own busi- ness. My dad helped us get up and run- ning. He lent us tractors and other equip- ment to get us going on a shoestring budget. We started growing hot house cucumbers initially, then began growing herbs in the early 90s. Over time, we transitioned to growing all herbs and greens. It's been good for us and we appreciate the partnerships we have built over the years. PSD: What distinguishes North Shore Living Herbs from the competition? LO: North Shore is a recognized leader of innovation in hydroponics and the herb category. In our more than 20 years of growing herbs, we have adjusted our growing environment to deliver the best culinary herbs in terms of flavor, aroma, tenderness and shelf life. We control the process from sow- ing the seeds to packing and shipping the product to ensure the best quality, never outsourcing. PSD: What has changed in the market since North Shore launched The Original Living Herbs ® ? LO: When we launched the first line of living herbs in a clamshell for the wet racks, people were not too sure about the "dirt" in the package. We leave the roots on to deliver the freshest product on the mar- ket. Today, consumers love the idea of harvesting the product at home fresh from their kitchen. It's very exciting to see the shift over the years. PSD: Any lessons learned through work- ing as a grower? LO: I like to say that you have two ears and one mouth – use them accordingly. It's important to listen to what people have to say. PSD: Any exciting trends in the fresh herb category? LO: With Pinterest, celebrity chefs and an overall foodie culture continuing to emerge, consumers are realizing the ver- satility and ease of using fresh herbs to make any meal, dessert, cocktail or spritzer extraordinary. Our marketing team has fun creating new recipes that support our products. PSD: Anything new to share this year at the show? LO: We brought the first living herb line in a clamshell to be sold in the wet racks nearly 20 years ago. This year, we will be launching our new brand, North Shore Organic Living, in three product lines. Our team has a long history of sustain- ability and innovation that came together to bring this new product line to life. Come visit our team at booth #2000 and taste the difference. For more information, visit booth #2000, email sales@livingherbs.com or call 760.397.0400. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH PMA Lee M. Oser CEO and Editor-in-Chief Jules Denton Kim Forrester Carlos Velasquez Associate Publishers Lorrie Baumann Editorial Director Jeanie Catron JoEllen Lowry Associate Editors Yasmine Brown Jonathan Schieffer Graphic Designers Sarah Glenn Caitlyn McGrath Customer Service Managers Stacy Davis Kim Stevens Show Logistics & Distribution Lynne Hilton Anthony Socci Account Managers Enrico Cecchi European Sales Produce Show Daily is published by Oser Communications Group ©2016 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy RAISINS: A GOOD ALTERNATIVE TO SUGAR By Dr. Jim Painter, PhD, RD, Expert in Food Psychology and Nutrition. Today's average American consumes 500 calories per day directly from added sugars. The good news is that there are strategies to replace sugar in foods while maintaining or even improving the nutrient content. Raisins are a good alternative to added sugar in foods because not only do they provide the sweetness that sugar contributes, but they also supply impor- tant nutrients that are commonly missing in the American diet, such as potassium and fiber. Raisins are a concentrated source of nutrients because when grapes are dried into raisins, the water loss actu- ally increases the nutrient content three- fold. A 1.5-ounce box of raisins provides the following percentages of the Recommended Daily Allowances (RDA): 6 percent of fiber, 7 percent potassium, 6 percent phosphorus, 4 percent iron and 4 percent magnesium, making it an incredi- bly nutrient dense food. Raisins have been shown to be effective at reducing blood glucose and blood pressure lev- els, probably because of their high potassium content. Raisins also are a good fuel source for athletes and children, since they provide a good source of fuel that has been shown to increase endurance more than glucose gels. Adding sweetness to nutrient dense foods can increase the palatability of foods that people are less inclined to eat. For example, adding a small amount of sweetness to salad dressings or flavored milk would increase the intake of fresh greens and dairy. In recipe development, raisin paste and raisin juice have the potential to improve the nutritional content while still maintaining the same quality of flavor. Raisin paste has been used as a substitute for sugar and salt in Asian dishes and entrees. Desserts have also been developed, such as the Raisin Newton that provide the satisfaction of a dessert but decrease the calories and added sugars while providing beneficial nutrients. For more information, visit booth #3801.