Issue link: http://osercommunicationsgroup.uberflip.com/i/738345
Produce Show Daily 6 5 Friday, October 14, 2016 KW: King Fresh Produce LLC is a fam- ily owned, vertically integrated fresh pro- duce company based in central California, owned and operated by the Wilson family, celebrating three genera- tions of more than 80 years in agricul- ture. King Fresh Produce specializes in farm-to-table, quality, tasteful grapes all year long. We also pack and market California pomegranates, tree fruit, citrus and cherries. The King Fresh Produce family also owns and operates Jody Fresh Cooling Company, River Island Fresh Cold Storage and King Fresh Transportation. PSD: What would you say makes your company unique? KW: Being a vertically integrated com- pany allows us to handle every aspect of the "go to market" process in house. We grow, pack, pre-cool and ship from our own facilities and manage a fleet of trucks to make timely deliveries to our customers. Our team members located in California, Missouri and Washington state are able to meet face to face with our customers and communicate to them regarding truck deliveries, promotional opportunities and packaging options. King Fresh is growing rapidly by acquir- ing more farmland in California, Mexico, Chile and now Peru to meet the demand of our retail partners. PSD: Where is your current product emphasis? KW: We are busy researching and plant- ing the new varieties of Table Grape vines that are proving to be favorites of our customers and viable to the farm. Vineyards typically stay in production for 20 years so these decisions are huge. PSD: You recently became a part of the PMA's Eat Brighter! campaign. What does that mean to King Fresh? KW: We are always interested in packing brands that meet our customers' expecta- tions. The Eat Brighter! campaign is designed to be grower-friendly with a great message and promotional campaign to our customers. King Fresh (Cont'd. from p. 1) PSD: What was the most significant event or series of events affecting your company in the past year? KW: We continue to grow our company by developing vineyards that will be cus- tomer favorites and commercially viable plantations. PSD: What distinguishes your company from others? KW: My wife Lisa and I are the sole owners of King Fresh Produce and we are truly hands on when it comes to the day-to-day management and decision making process. We are able to react very quickly to market changes and pride our- selves on our open door policies with our associates. PSD: King Fresh is celebrating more than 80 years in business. To what do you attribute your longevity? KW: Hard work and a desire to grow our business based on a solid foundation built by past generations. We are also very good at knowing our soil types and matching up our grape varieties to those soils to produce quality product. This knowledge has been passed down from generation to generation. Our family has been farming in the San Joaquin Valley for many years and our reputation as fair-minded, hard-workers has allowed us to stay in business for a good length of time. PSD: How can readers find out more about your company? KW: We welcome visits from our cus- tomers to our fields and packing facil- ities to see for themselves how we conduct and organize our business. Of course our website and social media sites are a great source for learning more about King Fresh, but the best method to learn more about farming and packing is to spend time at the source. Visit King Fresh at booth #4001. For more information, email keith@kingfresh.com or contact Director of Marketing Adam Millburn at adam@kingfresh.com. EO: The Food Safety Modernization Act, or FSMA, was signed into law in 2011, and since then the FDA has released seven major rules that produce companies will need to comply with. They include the Preventative Controls Rule, Produce Safety Rule, Foreign Supplier Verification Program Rule, Sanitary Transportation Rule, Intentional Adulteration Rule and Accredited Third Party Certification Rule. The focus for produce companies will be the Produce Safety Rule, the Preventative Controls Rule, the Sanitary Transportation Rule and the Foreign Supplier Verification Program Rule, if the produce is imported. The big concern for produce companies is determining if they fall under the Preventative Controls Rule. If a company falls under the Preventative Controls Rule, an employee will need to undergo training or an outside consultant will need to be involved to help develop and oversee its food safety plan. PSD: Why is listeria such a challenging problem for produce processors? EO: When we think of food-borne ill- ness, there are three main bacteria that come to mind: E. coli, salmonella and lis- teria. Unlike salmonella and E. coli, liste- ria can thrive and grow in a cold environ- ment. Because most produce facilities are cold and wet, they are an ideal environ- ment for the growth of listeria, which finds its way into the nooks of the equip- ment. If equipment has not been cleaned correctly, it provides a food source for listeria. As clean produce passes through, Birko (Cont'd. from p. 1) there's a potential contamination threat. PSD: How can effective sanitation lead to long-term cost savings? EO: The costs of not having an effective sanitation program are extreme. If you do not have effective sanitation, you are exposing the food to potential contami- nation, which leads to the possibility of causing food borne illness amongst con- sumers. Even if illness is not caused, there is still the potential cost of a recall, of lost sales and having to dispose of that recalled product properly. If consumer illness is caused, then a company will face potential costs of lia- bility and serious legal implications. By keeping the plant and equipment clean, you can help reduce maintenance costs, increase the yield of product and reduce the amount of waste. PSD: Why is it important to invest in a sanitation partner? EO: Food safety is complex. It's not just about what products are used; it's about how they are used, your process and the effective training of employees. If you choose a strong sanitation partner, they can help with employee safety training, process improvement, improving yield and benefit your food safety program overall. They can be an extra pair of eyes in your plant. In other words, your food safety partner should do more than just supply chemicals – they should be a source of advice. For more information, visit booth #4123, call 920.983.9700 or go to www.goelement.com. brand is a missed opportunity for increased sales. That's why Package Containers bags and ties are designed to demand attention, speak to customers, promote your brand and increase sales in bunches. PCI's purpose is to help turn your produce department into a powerful mer- chandizing display. The rest of your store is heavily merchandized; its time for your produce department to stand out with bags and ties that ring. Start with a Grab&Go bag with PCI's single strap handle that can hold up to 18 pounds, or choose from hundreds of bags and ties in all sizes and shapes, colors and graphics. With the new release of the PCI Collection, you can merchandize your fresh produce year-round with 12 months of unique, colorful bags. These "family size" bags promote bulk buying and fea- ture custom artwork and recipes along with your brand logo and messaging. Merchandize produce (Cont'd. from p. 1) Most bags feature side-seam con- struction with a seamless "wrap-around" graphic effect. Handles also can be cus- tom printed. The handle is the only place where the customer has to look, and PCI is the only one that can make the handle part of your merchandizing. If you're a grower, the company can help you get branded from field to table. You're proud of your harvest; why not promote it? PCI ties are designed to be customized with your brand and mes- sage. The ties are available in different sizes and up to four-color printing. For those in the prepared foods mar- ket, PCI can deliver fresh, hot designs served up daily. Bakeries, delis and even meat departments can build customer awareness and loyalty with branded bags from PCI. All foodservice products are FDA/USGA certified. For more information, visit booth #4102 or go to www.packagecontainers.com. right warehouse amenities, synergies and location for storage, distribution and wholesale of their products. The 60 existing warehouse units that make up the first phase of the devel- opment, sometimes occupied as doubles or triples, incorporate the best in func- tionality and modern design, with vast general parking for visitors and trucks, and extra-wide streets for easy truck maneuvering. The project operates as a gated condominium with common area maintenance, 24-hour security and video surveillance. Each warehouse unit is 3,100 square feet with an additional 900 square feet mezzanine for an office. A unit's cold room can hold up to 156 pallets or about seven truckloads. Temperature in the loading areas is also controlled to ensure cold-chain continuity. Each unit features a 450 square foot covered front dock with access for lighter loads, and three insulat- ed dock-high doors in the back for trucks. Its interior layout facilitates obtaining the most important warehouse certifications in the industry. The new San Antonio Wholesale San Antonio Wholesale (Cont'd. from p. 1) Produce Market has seen great interest from local and international companies that are looking to serve the markets of San Antonio, Houston, Austin and Dallas. One example is Grupo GR, parent company of GR Fresh and 5 Reyes head- quartered in Torreon, Mexico. Grupo GR has become a huge exporter of tomato, cucumber and jalapeño to the U.S. With its new storage, re-pack and wholesale location at this new market, Grupo GR is able to serve better and be closer to strategic partners, not only in San Antonio, but in the rest of Texas, Oklahoma and Arkansas. Patty's Herbs, a leading local grower and supplier of fresh-cut culinary herbs is another company that has found in the new market a perfect spot to process, pack and store its variety of herbs like basil, mint, dill, chive, rosemary, thyme, etc., and at the same time have a better located point of distribution and sale to big local grocery stores, distributors and restaurants. To learn more about leasing opportuni- ties, visit booth #2228, contact Luz Moreno at 210.865.0683 or go to www.sawpm.com/en.