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Produce Show Daily Sunday, October 16, 2016 1 2 INDUSTRIAL DESIGN, INSTALLATION OF REFRIGERATION IS BEST WITH RCS OF FLORIDA RCS Company of Tampa (Refrigerated Construction Services), provides cus- tomers with the means to keep overhead down while conserving energy. Founded in 1996, RCS has experienced personnel that are experts in the refrigeration indus- try available for turnkey construction and refrigeration projects. RCS strives to create state-of-the-art industrial cooling systems that meet the needs of its commercial customers. RCS provides refrigeration equipment to those industries engaged in food processing, food storage, beverage, poultry, beef, ice, seafood, dairy, fruit, vegetables and phar- maceuticals. There is an increasing need for refrigeration due to the ever-growing production and demand for perishable products. Food industries require more reliable cold storage facilities. With both extensive refrigeration experience and turnkey construction capability, RCS offers clients the con- venience of working with one contrac- tor. The company has an in-house abil- ity to conceptualize, design, construct and maintain refrigerated environ- ments. Being a turnkey operation improves coordination of delivery, installation and mainte- nance management, sav- ing clients time and money. Its expertise in refrigeration strengthens construction capabili- ties, thereby providing support from the conceptual stage through building and installation of a client's needs. In this way, all aspects of the construction are properly planned and given due consideration. By designing more efficient refriger- ation systems for product flow, RCS is able to create a more productive and profitable work environment for its clients. RCS is equipped and capable of 24/7 servicing all facility and equipment needs, including HVAC, ice machines, Freon, CO 2 , Glycol and ammonia refrig- eration systems, preventive maintenance service agreements, general building repair and insulat- ed door repair and replace- ment. As a turnkey builder, RCS is the best resource for industrial refrigeration systems needing the new industrial cooling technology. The team at RCS prides itself on being current with changes and updates in the refrigeration field. The specialists at RCS are able to create efficient sensor lighting in walk-in coolers, thus eliminating the need for a constant light. As a turnkey builder, RCS is known as the best resource for industrial refrigeration sys- tems that have incorporated the new industrial cooling technology. Visit RCS at booth #1513. For more information, go to www.rcs-tampa.com or call 813.917.0190. COLORADO POTATOES: DISCOVER THE FRESH ALPINE VALLEY TASTE Colorado leads the nation in discovering and growing new varieties of potatoes, giving consumers new and tasty choices for the dependable spud. The San Luis Valley, home to more than 90 percent of Colorado's potato production, hosts Colorado State University's world-class research facility, a leader in developing more than 250 varieties. Since 1875, Colorado farmers in the San Luis Valley have benefited from Colorado's ideal combination of location, climate and soil. The majestic snow-covered peaks of Colorado's Sangre de Cristo Mountains surround the fertile plateau of the San Luis Valley. At 7,600 feet, in the highest and largest commercial agricultural val- ley in the world, the potato flourishes. It's all about the altitude, the perfect growing climate and rich volcanic soils of the valley. The altitude, combined with cool weather, contributes to the smooth- ness of the potato skin, while the Valley's isolation helps eliminate pests and dis- eases. Colorado potatoes are not fed by water that has traveled hundreds of miles along irrigation canals, but fresh and pure snow melt water, straight from the moun- tains. Colorado is centrally located and close to major U.S. and export markets. That means faster, time-sensitive trans- portation and greater savings on freight costs. Russets make up most of the Colorado crop, and are characterized by an even oval shape and russet brown color. They have a delicate earthy flavor, a light and fluffy texture, and a hearty skin that is chewy when cooked. Russets are ideal for mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for bak- ing. Yellow potatoes are marble to large size; round or oblong shape; have light tan to golden skin and yellow to golden flesh. They have a slightly waxy, vel- vety and moist texture. Yellows are sub- tly sweet; rich and buttery, with a medi- um sugar content making them great for grilling, roasting, mashing and salads. Fingerling potatoes are two to four inches long; finger-shaped; red, orange, purple or white skin; red orange, purple, yellow or white flesh, sometimes streaked with veins of color. They have a waxy firm texture, and can be used for pan frying, roasting or in salads. Flavor is nutty, buttery and earthy. With rosy skin and white flesh, red- skinned potatoes have a firm, smooth, moist and creamy texture. The flavor is subtly sweet and well suited for sal- ads, soups and stews because slices and chunks maintain their shape during cooking and mixing. They are also excellent baking potatoes. The San Luis Valley grows many other potatoes varieties, including special- ty varieties like All-Blue, Purple Majesty, Mountain Rose and Kennebec. Purple/Blue Potatoes are small to medium-size; oblong to fin- gerling; deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh. They have a moist texture and a firm flesh. They have an earthy, nutty flavor and are great for roasting, grilling, salads or baking. For more information, visit booth #3733 or go to www.coloradopotato.org. ZUMEX JUICERS LEAVE STRONG IMPRESSION WITH CUSTOMERS Zumex prides itself on designing and manufacturing commercial juicers that are designed for maximum juicing power and efficiency while simultaneously grabbing a customer's attention. Zumex's products have been installed in numerous restaurants and supermarkets and customers have men- tioned that these machines are in fact meant to be seen and may influence a customer to purchase juice, thereby boosting sales. These machines come in a dazzling array of bright, eye-catching colors and the design is always stylish. There are more than 10 different models of juicers manufactured by Zumex, as well as a mobile product for those seeking an all-in-one do it yourself solution. Products like the Minex, Essential Pro, Versatile Pro, Speed Pro and Multifruit are all manufactured with the highest standards, and several of them come in different colors. The Minex in particular is available in 12 color options to fit virtu- ally any business. With the fusion of design, choice and style, it's no wonder Zumex juicers are made to stand out and continue to draw the attention of customers seeking a freshly squeezed cup of juice at their favorite restaurant or supermarket. Zumex juicers look just as good as they perform. About Zumex Zumex has been a leader in fruit and vegetable juice extraction since 1985. With more than 30 years of experience, its solutions currently serve foodservice and retail, vending, and food engineering. The company has an international presence in more than 100 countries and is headquartered in Spain. Visit Zumex at booth #1009. For more information, call 305.591.0061 or visit www.zumex.com. USA ONIONS AMPS UP SOCIAL MEDIA The Idaho and Eastern Oregon Committee has an increased focus on its social media outreach. New images, recipes and videos are all part of the cam- paign designed to engage consumers and buyers. According to statistics published by Brand Watch magazine, as of July 2015, the Internet has 3.17 billion users and there are 2.3 billion active social media users. Ninety-one percent of retail brands use two or more social media channels, and internet users have an average of 5.54 social media accounts. Social media users have risen by 176 million in the last year, and 1 million new active mobile social users are added every day – all rea- sons for the Committee to direct its focus to social media promotion. Last year, the Committee used social posts and articles to repost to followers. Though effective, it was determined that Committee-developed creative may be more effective to attract followers. This year, the Committee has created original videos and images that accompany infor- mation about the onions and the region. The Committee has significantly increased its presence on Facebook, Twitter, Pinterest, Instagram and YouTube, going from an average of one post on each site to three posts on each site. Since the Committee reduced it pro- motion budget in 2015, connecting with consumers and buyers through social media outlets has proven to be critical to sustaining the Committee's promotion efforts. Some of the fun and engaging posts and tweets include all new recipes with videos and new images, new field video that showcases all facets of the growing process from planting to har- vest. The Committee is also using its beloved mascot, Jumbo, to help engage follow- ers. The Committee has adopted the hashtag #BigOnionLove as part of its social media messaging. To Committee mem- bers, this hashtag tells the whole story – it is with big commitment and dedication growers and shippers from Idaho and Eastern Oregon produce and ship the onions America loves! For more information, visit booth #835 or go to www.usaonions.com.