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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 Produce Show Daily Saturday, October 15, 2016 4 FIVE WAYS TO PRODUCE MILLENNIAL LOYALTY IN YOUR BRAND By Mark Derks, Director of Global Marketing, CH Robinson Today, Millennials have an enormous amount of purchasing power, represent- ing about a fourth of the entire popula- tion. Collectively, they're expected to spend more than $10 trillion in their life- times. It's good to know that they're using some of that purchasing power toward a healthier lifestyle. Millennials consume more vegetables than any other generation, so how can stores and brands keep this generation coming back to their produce section? Here are five ways to captivate the Millennial consumer: 1. Make It Personal While there are many factors that con- tribute to a Millennial's buying behav- ior, they are more likely to make a pur- chase when they share values with that specific brand or store. Whether it's sustainability, fair trade, local or organ- ic, Millennials are socially conscious and to win them over, it's essential to make the shopping experience personal and impactful. According to the National Marketing Institute, 70 per- cent of Millennials are more likely to purchase items from companies that support their favorite causes. 2. Make It Interesting When it comes to produce and Millennials, the more interesting and inviting, the better. According to The Power of Produce 2015 study by 210 Analytics, LLC, 35 percent of Millennials said that new produce vari- eties were important to them versus 17 percent of those ages 50 and older. Whether you're selling traditional or unique produce items like dragon fruit, or kumquats, be sure to include tips on preparation, recipes and storage. This added information will make it interest- ing! 3. Make It Social It's no surprise that Millennials rely heavily on technology and social media, and it's no different when it comes to their shopping experience. To engage Millennials, provide a digital resource, whether it's a store app, digital coupon or a social profile with recipes, cooking inspirations and meal plans. Millennials don't want to just purchase a brand's products; they want to engage with and help define that brand. According to Forbes, 62 percent of Millennials are more likely to become a loyal customer if a brand engages with them on social net- works. Check out how California Avocados ignites c o n v e r s a t i o n with its patrons through custom recipes and rele- vant content. 4. Make It Convenient Millennials are eating smaller, irregularly scheduled meals, driving a demand for healthy eating on the go. These days, time is increasingly limited with busy sched- ules, which is why innovations like desti- nation displays and on-the-go packaging are a hit with Millennials and young fam- ilies. There's nothing better than innova- tive packaging to fuel this generation's interest in consuming produce. 5. Make It Fun In the end, it is all about the experi- ence. According to Forbes, 61 percent of Millennial females and 60 percent of Millennial males enjoy cooking, and 40 percent of them consider food an adventure, seeking out more ethnic foods than previous generations. Don't be afraid to break a few rules in con- ventional marketing as a way to stand out among the Millennial crowd and drive brand advocacy. The sooner you build a relationship with your Millennial audience, the more con- nected and loyal they will be. For more information, visit booth #2031. THE LITTLE POTATO COMPANY CELEBRATES 20 YEARS OF CREAMER EXCELLENCE It all started, quite literally, for the love of little Creamer potatoes. Back in 1996, Angela Santiago and her father, Jacob van der Schaaf, took a chance on a new culinary and farming adventure: introducing Creamer potatoes to North America. The idea was inspired when Jacob couldn't find the small deli- cious potatoes he had loved as a child liv- ing in the Netherlands. That was 20 years ago. Today, the company's little Creamers are available in all provinces in Canada and all 50 states in the U.S. They're sold by leading grocers and loved by families and foodies across North America. The first crop was washed carefully in a bathtub and delivered in the trunk of Angela's car to local farmers' markets. Chefs and locals fell in love with their delicious buttery taste, easy prep and nutritional kick, and word spread quickly. Distribution grew carefully at first, building momentum as more and more savvy growers and customers came on board. As demand grew, the Little Potato Company team answered with new and unique proprietary varieties of Creamers. It can take literally hundreds of potential new varieties – nurtured, harvested, tast- ed and tested over several years – to find the perfect new Creamer for discern- ing customers and consumers. Over the years, the company's variety development team has introduced Baby Boomer, Blushing Belle, Fingerlings, Something Blue, and earlier this year, Chilean Splash. The company focuses exclusively on Creamer potatoes. It excels at growing and marketing its colorful and exclusive varieties in eye-catching 1.5-pound gus- set bags. The innovative team also introduced convenient Oven|Grill and Microwave Ready packs, combining delicious Creamers, tasty seasoning mix and special- ty trays for easy preparation and cooking. Flavors include Garlic Parsley, Savory Herb and Three Cheese for the microwave, and Barbecue Blend, Garlic Herb and Onion Medley for the oven or grill. The company is also widely recog- nized for its attention-grabbing point of sale material, in-store merchandising and strong sales team with top-notch cus- tomer support. The Little Potato Company has honed its passion and expertise for two decades. It continues to breed and devel- op new varieties, explore packaging and product innovations, and find appealing and appetizing new ways to bring Creamers to the world. The next 20 years are going to be intriguing and delicious. Visit The Little Potato Company at booth #557. PRODUCE TRENDS IN 2017 By Scott McDulin, Vice President of Marketing/Retail Sales, H.C. Schmieding Produce, LLC. In 2016, the produce industry continued to show strong sales growth. Once again, growth was led by convenience packag- ing, fresh cut, local programs, organics and new varietals. With this growth came new challenges for the suppliers and retailers attempting to keep up with the ever-changing environment. These chal- lenges included category management, shelf space, instore merchandising, man- aging production and deliveries. Strap on your chinstrap – all indications show this growth will continue in 2017 and beyond. Recognizing these trends are impor- tant to maintain and accelerate growth, Schmieding Produce is well positioned to capitalize and provide solutions for the major produce trends of 2017. From top to bottom, Schmieding has developed solutions for each consumer trend, mak- ing it much easier on the retailer to react and execute. These turnkey solutions are listed below: Produce Trend #1 Local and Seasonal: Consumers continue to want to know where their produce is grown. Schmieding Solution: Schmieding Produce offers a "Meet the Grower" on pack program which features one of our growers and their story. Produce Trend #2 Variety: Consumers are increasingly interested in trying unique and exotic varietals. Schmieding Solution: Schmieding Produce currently offers a wide variety of specialty potatoes, onions, pumpkins and watermelons. We are actively looking to grow our selections. Produce Trend #3 Organics: Organics continue to grow and outpace conventional produce in percent growth, although it still represents a smaller piece of the overall pie. Schmieding Solution: Schmieding Produce offers organic potatoes and onions, and will continue to offer more items as demand grows. Produce Trend #4 Convenience: Studies show today's families allocate less time to meal preparation. As a result, they are willing to pay more for pre- washed, precut and preseasoned. They are also looking for smaller packs in some items. Schmieding Solution: We offer microwavable singles and multi packs, value-added packaging, smaller sizes and innovative items designed for today's consumers. Visit Schmieding at booth #162. For more information, go to www.schmieding .com, call 561.319.3095 or email smcdulin@schmieding.com.