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Produce Show Daily Friday, October 14, 2016 6 0 baseline for food safety standards, includ- ing an ECGA rider which includes an additional eight food safety protocols spe- cific to Eastern cantaloupe production. The final standard in the ECGA certifica- tion requires the grower to have an unan- nounced audit during its harvest season. Like all fresh fruits and vegetables that are eaten raw, the safety of can- taloupe products depends on the identifi- cation and management of potential con- tamination risks. The ECGA standards, one of the strictest food safety guidelines in the industry, were developed to mini- mize contamination risks during primary production, packing and processing. All ECGA growers undergo annual audits to ensure their compliance with the ECGA rider to the GFSI audit. "Our growers are serious about safe- ty and they voluntarily submit to an unan- nounced audit of their harvest and han- dling process every growing season," said Charles Hall, ECGA Executive Director. ECGA (Cont'd. from p. 1) These audits cover environmental testing, testing of water sources and safe handling of the cantaloupes from the field to the retailer. ECGA producers fol- low best practices by prohibiting the use of porous materials in field trailers, har- vest wagons and any equipment that could come in contact with the fruit. "The ECGA standard prohibits the reuse of product containers made of porous materials, and harvest tools are stored in sanitizing solution. The stan- dard was developed to prevent the intro- duction and spread of pathogens at every stage of the growth and harvest cycle," said Hall. ECGA growers renew their certifica- tion annually, and if they fail to meet the standard, their membership is revoked. "When you buy ECGA certified, you can buy with confidence," said Hall. Visit ECGA at booth #3429. The ECGA Map of Certified Member Farms with contact information is available at www.easterncantaloupe.com. PEAKfresh USA. GG: PEAKfresh USA manufactures and sells shelf extension solutions for the produce and floral industries. Using proprietary mineral technology embed- ded in the film, PEAKfresh products protect fruit, vegetables and flowers from decay and dehydration during long shipping and storage periods by removing damaging gases. Additionally, PEAKfresh technology has an anti-fog treatment that removes condensation, stopping the growth of mold and bacteria while keeping humidity levels high. This is especially important for surviving long hours in refrigeration and breaks in the cold chain during transport. We offer box liners and pallet covers in both standard and custom sizes, vented and non-vent- ed, clear or colored film, and offer the ability to customize with your logo. PSD: What makes you passionate about PEAKfresh? GG: With retailers expecting certain shelf life expectancy, often at the expense of the growers and shippers, PEAKfresh is a win-win. It's effective, priced lower than our competitors with no annual con- tracts or high minimums, and it's simple to use. No extra tooling is required, there are no labor-intense closures and it is power/energy-free. I proudly manufac- ture it here in the United States, allowing me to fulfill client orders quickly. PSD: What developments or changes PEAKfresh USA (Cont'd. from p. 1) have there been in your business? GG: I'm happy to say that sales are up. The strawberry industry has always been a large percentage of our pallet cover business. However, now we have expanded to provide a variety of pro- duce suppliers with vented covers for mixed loads, exotic fruit, blueberries, greens and many other products. Our box liner business has expanded with re-packers and growers for long dis- tance shipping. Organic farms have become a great niche for us, and we now supply many "Farm to Home" type shippers with our liner products and small home use bags for their most del- icate products like berries, herbs and greens. PSD: What are your objectives at this year's PMA Show? GG: I look forward to this show every year! Most importantly, it gives me the opportunity to meet clients face to face to review our business year together and hear first-hand about their successes and challenges. Every client is important to me, so I want to hear feedback and ensure that I am being the best partner I can. For those who aren't familiar with my product, it gives me the chance to demonstrate the effectiveness and ease of PEAKfresh. Finally, I look forward to the annual show so I can learn about current industry trends and understand experts' predictions for the future of the produce and floral industries. Visit PEAKfresh USA at booth #3827 to meet Greg Ganzerla and learn more. scape for growing a wide range of spe- cialty crops. Colorado is the second-largest ship- per of fresh potatoes, and Aspen Produce, Canon Potato and the Colorado Potato Administrative Committee would be glad to help you with your fresh potato needs. Russets, reds and yellows, as well as spe- cialty potatoes such as fingerlings and a variety of colored potatoes and organics are available. The majority of Colorado's potatoes are grown in the high-altitude San Luis Valley, where moderate year- round temperatures provide ideal grow- ing conditions. Colorado's healthy food industry inspired the creation of BING Beverage, bringing consumers a great-tasting, healthy pick-me-up. BING is a refresh- ing, lightly carbonated, moderately caf- feinated and completely delicious fruit juice beverage in cherry, raspberry, blackberry and apple flavors. Every can boasts low calories, few sugars, five B- vitamins and 100 percent daily value vitamin C. The Colorado Fruit and Vegetable Growers Association represents Colorado fresh fruit and vegetable farmers, and can provide buyers with contacts for Colorado produce such as chile peppers, sweet corn, melons, onions, carrots, leafy greens, peaches, apples and more. From the eastern plains of Colorado's traditional farm country to the prime fruit growing areas of the Western Slope, the potatoes of the San Luis Valley and chiles of the Colorado Agriculture (Cont'd. from p. 1) Arkansas Valley, Colorado has a diverse range of fruits and vegetables to meet your customers' tastes. The Rocky Ford Growers Association represents the area known as the "Melon Capital of the World" in the late 1880s. The fruit grew large and exceptionally sweet, and by the early 1900s farmers were shipping thousands of tons of melons nationwide. Rocky Ford is a special place where blazing hot days and crisp, cool nights lock in the sweet, juicy taste of summer. RFGA can provide you with delicious watermelon, cantaloupe, honeydew and minidoos. Talbott's Mountain Gold brings you peaches, pears, cherries, wine grapes and hard and fresh apple cider from the heart of Colorado's fruit and wine country. Warm spring nights protect tender blossoms from frost and promote the growth of sweet, healthy peaches. Cool high-altitude sum- mer nights put the finishing touch on absolutely unbeatable peach flavor. Colorado growers produce more than 133 million pounds of sweet corn annually. Since 1985, Tuxedo Corn Company has been the only grower/ship- per of conventional and organic "Olathe Sweet" Sweet Corn in Olathe, Colorado. "Olathe Sweet" Sweet Corn is so sweet and tender that each ear is handpicked and packed July to September. In addi- tion, Tuxedo Corn Company also grows and markets fresh market and storage onions and summer and winter squash. For more information, visit booth #3733, go to www.coloradoagriculture.com or call 303.869.9000. and new food movements, as they can impact the way consumers shop in stores, what they purchase and what they order in restaurants. Here are three food and consumer trends that have already made waves in our industry, and I believe they'll keep taking shape and growing throughout the year. Trend 1: Locally Grown Produce and Artisan, Small Batch Products Keep Customers Coming Back Consumers' interest in knowing where their food comes from is growing, and they're on a quest to feel a connection with the people behind the products they're buying – like the local farmer who grows the sweet corn they love to eat every summer, the brewmaster who creates their favorite craft beer and the artisan chocolatier who makes truffles look like works of art. Many consumers, especially Millennials, take a lot of pride in supporting tradesmen from their own communities and the goods that are tied to their region's heritage. They're excited to learn about local fruits and vegetables, and they want to embrace and enjoy peak season produce. This increased interest in hyper-local, artisanal, small-batch prod- ucts is an important factor for stores to consider as they think about the products they carry and the ways they merchan- dise their spaces. Trend 2: Vegetables are Taking Center Stage on Consumers' Plates Vegetables are versatile, nutritious and flavorful, and they're becoming the cen- terpiece of meals. Consumers and chefs alike are getting creative in the ways they prepare and serve vegetable-centric dish- es – from grilled cauliflower steaks to zucchini, asparagus and beet "noodles" – Robinson Fresh (Cont'd. from p. 1) and they are using more parts of the plant, from root to leaf, when possible. Because more people are subbing vegeta- bles for meats in meals, there is an increase in demand for vegetables that offer high-impact antioxidants, protein, vitamins and iron. Agricultural researchers and nutritionists believe that indigenous vegetables have a richer nutritional profile, which could be the reason why indigenous vegetables from Africa, Asia and the Middle East – as well as those regions' hot, spicy and smoky flavors – are all gaining populari- ty on restaurant menus. The ghost pepper is a perfect example of hot vegetables that are growing in popularity. Indigenous varieties that are more drought- and pest-resistant are even more prominent, like spider plant, cowpea and amaranth. As these items and flavors start claiming more real estate on restaurant plates, we'll see more options like these become increasingly important – and, perhaps, mainstream items – to retail consumers, too. Trend 3: Convenience is King Convenience comes in many forms, and it reigns supreme in consumers' eyes. From products that make it easier to pre- pare meals – like salad kits, prepared components that can be tailored to taste at home and pre-washed, pre-chopped vegetables – to experience-driven con- veniences – in-store restaurants, coffee shops and classes from nutritionists and chefs, for example – supermarkets are increasingly focused on making food shopping easier and more enjoyable for customers. Retailer-delivered meal kits, community supported agriculture (CSA) boxes and other meal-in-a-box services are also gaining in popularity. For more information, visit booth #2031.