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Produce Show Daily Wednesday, June 14, 2017 1 0 SIX WAYS TO DRIVE MELON SALES ALL YEAR LONG By Josh Knox, Category General Manager, Robinson Fresh Watermelons, cantaloupes and honey- dews: the quintessential tastes of sum- mer. But why wait until the weather heats up to get consumers excited about the fresh, sweet flavors they love? Melons are grown around the world, so as one region's growing season winds down, another starts up. Those comple- mentary growing seasons, paired with advancements in global-to-local supply chains, make it possible to keep a contin- uous supply of fresh, flavorful melons in your store. That means you can promote the taste of summer that consumers love in any season. While watermelon sales are histor- ically highly seasonal, (e.g., in the weeks leading up to summer holidays like Memorial Day and the Fourth of July), they – along with melons of all kinds – can be enjoyed throughout the year. To help shift away from the con- sumer mentality that melons are a sum- mer-only commodity – and to convert impulse buys to planned purchases – here are six merchandising and promo- tion ideas to help increase melon sales all year long. 1. Set up two bin displays during the peak season. Place one outside of the store and one inside, at the front of the produce department. This method helps keep melons top of mind as consumers make their way into and around your store. Keep the bins fully stocked. 2. Make sure you use high-graphic bins. The National Watermelon Promotion Board reports a 68 percent increase in sales in stores that use eye- catching bins. 3. Place a half-cut melon on display to show the quality of the fruit. This can be especially impactful in the winter months. 4. Cross-promote melons with other sea- sonal items. During the summer, try dis- playing them with corn, berries and hot dogs – everything consumers need to put together a summer grilling event with their family and friends. During other times of the year, it's worth cross-pro- moting melons with cucumbers and cheese for a year-round melon salad. 5. Offer a variety of value-added options. Promote impulse buys and provide consumers with the options that fit their consumption and convenience needs. For example, carry a mix of whole watermelons, mini water- melons and cut or chunked watermelons. 6. Use point-of-sale materials to educate consumers on the product. You can give shoppers tips to help them select the perfect melon, share nutrition informa- tion and useful or interesting trivia, or give them ideas for new ways to enjoy the fruit. Doing so can help generate impulse sales and create excitement around the product. For instance, tell consumers that watermelon rind is edi- ble, or put together a grill pack of water- melon wedges. For more information, visit booth #3618. 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 sug- ars. The good news is that there are strategies to replace sugar in foods while maintaining or even improving the nutri- ent 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 per- cent iron and 4 percent magnesium, mak- ing it an incredibly nutrient dense food. Raisins have been shown to be effective at reducing blood glucose and blood pressure levels, probably because of their high potassium content. Raisins also are a good fuel source for athletes and children, since they pro- vide 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 develop- ment, 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 devel- oped, such as the Raisin Newton that pro- vide the satisfaction of a dessert but decrease the calories and added sugars while providing beneficial nutrients. 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 manu- factured with the highest stan- dards, and several of them come in different colors. The Minex in particular is avail- able in 12 color options to fit virtually 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 inter- national presence in more than 100 coun- tries and is headquartered in Spain. For more information, call 305.591.0061 or visit www.zumex.com. EASTERN CANTALOUPE: SWEET TASTE DELIVERED WITH CONFIDENCE Cantaloupes are a staple at many break- fast and picnic tables, and for good rea- son – they are tasty and nutritious. Whether served alone or in a side dish or as a garnish, cantaloupe is a great addi- tion to a healthy diet. Eastern Cantaloupe Growers Association (ECGA) Certified Growers are commit- ted to delivering a high quality can- taloupe that has been grown and handled to some of the highest safety standards in the industry. Formed in 2012, ECGA certifies growers to a standard that goes above and beyond the National Cantaloupe Guidance document. ECGA members renew their certification annually by undergoing two audits, one of which is unannounced during the production sea- son. These audits cover field manage- ment, water testing and harvesting and processing practices. If a cantaloupe is stamped ECGA certified, you can buy with confidence that it has been properly grown and handled throughout the life cycle. "Food safety is our number one focus," said Charles Hall, ECGA Executive Director. "Our growers are committed to the strictest food safe- ty guidelines in the industry and they volun- tarily undergo multiple audits each year to demonstrate their com- pliance." In a recent consumer study on can- taloupe consumption, approximately 50 percent of respondents were more like- ly to buy cantaloupe more frequently if they were ECGA certified and 36 per- cent perceive ECGA-certified can- taloupes as safer. ECGA certification offers an extra degree of confidence that sets producers apart from non-cer- tified growers. ECGA certified farms are located in Alabama, Florida, Georgia, Illinois, Indiana, Michigan and North Carolina, and account for nearly 5,000 acres of produc- tion. Retail buyers can source ECGA-certified cantaloupes throughout the growing season and offer their customers the gold standard in food safety. "Every ECGA grower complies with the certification standards or their mem- bership is revoked. If a grower is ECGA certified, you can buy with confidence," said Hall. For complete ECGA member contact infor- mation, visit www.easterncantaloupe.com.