California Fruit and Vegetable

Category: Tree Fruit

  • New Olive Oil Commission of California Chairman

    Brady Whitlow of Corto Olive Company was elected by the OOCC Board to serve as its new Chairman. Whitlow formerly served as the OOCC’s Secretary/Treasurer and he replaces Jeff Colombini, Lodi Farming Company, who has served as Chairman since the OOCC’s inception in 2014. Colombini will continue to serve on the Board and Executive Committee as the Board’s Treasurer/Secretary. Meanwhile, Adam Englehardt, of Boundary Bend Olives/Cobram Estate, will serve as the Board’s Vice Chairman.

    Remaining open seats on the OOCC Board were also filled with Joe Kidd, Executive Vice President of Operations at California Olive Ranch appointed to serve as the District 1 Handler representative and Deborah Rogers, McEvoy Ranch, appointed as the alternate Producer member in District 2.

    Handler representatives in District 2 were also appointed with Ciriaco Chavez, Boundary Bend Olives/Cobram Estates serving as the member and Jim Etters, Seka Hills Olive Mill, as the alternate member.

  • GreenFruit Avocados Expands Sales Team to Keep Pace with Growing Demand

    Green Fruit Avocados, a fully integrated avocado grower and shipper, has announced the addition of produce industry veterans Lisa Cabuto and Dave Culpeper to its sales team. As senior sales representative and senior account manager respectively, the two will leverage their industry expertise and connections to help the company continue its exponential growth. The hiring, along with a recent move to a larger facility in Newport Beach, are part of Green Fruit’s aggressive expansion strategy and will enable the company to maintain the high-quality service for which it is known.

    “Lisa’s customer focus, work ethic and charismatic personality will make her a tremendous addition to our team,” said Kraig Loomis, the company’s sales manager. “The strong business relationships she has built with Mexican grower-shippers over the course of 25 years in the produce business will also provide the company with fresh insight on how to collaborate most effectively with all of our U.S. and international partners.”

    Cabuto began her career by advancing through multiple positions at the Los Angeles Wholesale Produce Market. Most recently she was a buyer for Northgate Gonzalez Markets, where she played a pivotal role in orchestrating direct programs with many grower-shipper partners.

    “We are well positioned as a vertically integrated avocado grower and packing house,” said Dan Acevedo, director of business development at Green Fruit Avocados. “But to have someone as uniquely qualified as Dave Culpeper bring his talents to our organization and assist with our continued growth is very humbling.”

    Culpeper’s roots in agriculture go back to his early days in Escondido, CA, where his father managed several citrus and avocado ranches. After serving in the United States Air Force, he was the first employee at West Pak Avocado, and spent more than 30 years at the company building its sales infrastructure and developing its international operations in Mexico and Chile.

    “As we continue to grow as a global company, we know that the people who represent Green Fruit Avocados will be instrumental in our success,” said Brian Gomez, company president and founder. “We are extremely pleased to have Lisa and Dave as part of the Green Fruit sales team.”

    About Green Fruit Avocados:

    GreenFruit Avocados is a direct supplier of Mexican Hass avocados. As a fully integrated avocado supplier, the company specializes in growing, packing, shipping and marketing avocados worldwide. Green Fruit has state-of-the-art facilities in Uruapan, Michoacán, Mexico, and Newport Beach, California. USA. Founded and operated by agriculture industry veterans, the company develops customized programs to meet each customer’s unique needs.

    For more information on Green Fruit Avocados, please email sales@greenfruitavocados.com or call 949.251.0963.

     

  • CA Prunes Introduces New Brand to Inspire all to Choose CA for Prunes

    The finest prunes on Earth have a new brand with a familiar name: California Prunes – representing all that makes California Prunes premium: world-famous growing conditions, generations of expertise among our growers and handlers, a perfected drying system, and the highest quality agricultural standards of any other nation.

    “The world comes to California for prunes, and we take that seriously,” said Donn Zea, Executive Director, California Prune Board. “California is the most reliable and consistent source in the industry for quality, size, and taste.”

    CA Prunes Introduces New BrandThe new brand is a positive embrace of California Prunes for their premium nature and an expansive view of all their benefits. The new logo design transforms a statement of origin into a reflection of market leadership and a dual message emerges through the tagline: Prunes. For life. signifying that California Prunes are good for your life, at every stage of your life.

    “It moves prunes away from an occasional food choice to a daily pleasure. This is ideal since California Prunes are good for your gut, heart and bones,” said Zea.

    He explains that consumers care more than ever about their food and the time is right to promote California Prunes in a fresh way.

    “Gut health has gained more interest and relevance, and clinical trials suggest that eating five or six prunes a day may support healthy bones,” said Zea. “In addition to the nutritional benefits, market research has shown that the only thing holding people back from eating more prunes isn’t negative perceptions, but rather the simple need for more top-of-mind awareness.”

    CALIFORNIA PRUNES DRIVE GROWTH WORLDWIDE
    “For more than three decades, we have opened markets globally for California Prunes, and we continue to do so today,” said Zea. “California has invested in premium growing processes and quality control along with nutrition and crop research, all while being committed to sustainable agriculture and ethical labor practices.”

    “When it comes to prunes, California delivers. California Prunes have earned a premium reputation in global markets,” said Zea. “The message of our new brand is clear: Choose California for prunes.”

    Joe Turkovich, Chairman of the California Prune Board and California Prune grower from Winters, Calif., said the new brand represents the premium qualities of California Prunes.

    “California’s lush valleys, ancient soils, and endless sun are ideal for growing a delectable-tasting fruit that is like none other,” said Turkovich. “California Prunes are handcrafted with care to ensure each piece of fruit is harvested at its peak for optimal size, exceptional texture, and a signature sweetness.”


    Turkovich explains that California Prunes taste – and pair – like no other prunes in the world.

    “They are fresh and sweet with a rich, smooth mouthfeel that is reliably consistent,” said Turkovich. “We are eager to encourage everyone to enjoy California Prunes today and every day.”
    CA Prunes Introduces New Brand

    GROWN IN CALIFORNIA, SAVORED AROUND THE WORLD

     California Prunes are delivered into more than 60 countries around the world. The new brand will be integrated extensively into markets including the United States, Canada, the European Union, Japan, China, and South Korea.

    To access the new California Prunes logo, photos, and recipes, visit the newly re-designed California Prunes website at www.CaliforniaPrunes.org. For additional information, visit the California Prunes’ Facebook, Twitter and Instagram social media channels at @CAforPrunes.

    ABOUT THE CALIFORNIA PRUNE BOARD 
    Created in 1952, The California Prune Board aims to amplify the premium positioning and top-of-mind awareness of California Prunes through advertising, public relations, promotion, nutrition research, crop management and sustainability research, and issues management. The California Prune Board represents approximately 800 prune growers and 28 prune, juice, and ingredient handlers under the authority of the California Secretary of Food and Agriculture.

  • Kiwifruit Administrative Committee Board of Directors Nominations Underway – Industry Members Sought to Serve

    The California Kiwifruit Administrative Committee will conduct its annual election of kiwifruit growers to serve as members and alternates for a two-year term from August 1, 2019 to July 31, 2021. Nominations are being for Districts 1 and 2. District 1 encompasses production areas in Butte, Sutter and Yuba Counties and District 2 encompasses Tulare County.

    Nomination forms were mailed to growers in each district on April 18 and should be returned to the Kiwifruit Administrative Committee postmarked no later than May 13.

    Eligible candidates include kiwifruit growers who produce kiwifruit for the fresh market, and employees of growers. Ballots will be mailed to all growers in early June.

    The Kiwifruit Administrative Committee is the official body that administers the federal marketing orderfor kiwifruit. The Kiwifruit Administrative Committee has made a commitment to enhance the diversity of the organization and is working in partnership with the U.S. Department of Agriculture to encourage eligible women, minorities, persons with disabilities, organic or non-conventional producers, small businesses, and individuals who have never served on the Committee to serve as committee members or alternates. All eligible candidates are encouraged to participate in the nomination process.

    If you have any questions please call the Kiwifruit Administrative Committee office at (916) 441-0678.

    Nomination forms are available at the office at 1521 I Street, Sacramento, CA 95814, or via email at calkiwi@agamsi.com

  • Wawona Begins Promotable Stone Fruit Volumes

    Wawona Packing house logoWawona Packing Company, a leading grower and shipper of organic and conventional tree fruit, today announced the start of its 2019 stone fruit season. Beginning with proprietary varieties of organic and conventional peaches and nectarines, the program will expand to include additional commodities and varieties as the season progresses with plums, pluots and apricots available by mid-May.

    Wawona Ranch

    Wawona anticipates a large, promotable volume of stone fruit throughout its full 26-week season. Several of the varieties included in this year’s program are a result of the company’s acquisition of the stone fruit breeding assets of Burchell Nursery last summer.

    “Our proprietary breeding program allows us to start earlier and finish later than our competitors, while maintaining exceptional quality throughout the season,” said Mark Berlinger, tree fruit sales manager at Wawona. “We always have had an extensive research and development program, and our partnership with Burchell Nursery has further expanded our ability to provide the most flavorful, high-quality varieties to our customers.”

    With more than 9,000 acres of farmland in production in California’s central San Joaquin Valley, Wawona’s stone fruit program is the most diverse of its kind, offering organic and conventional varieties for yellow and white peaches, yellow

    and white nectarines, black and red plums and pluots, along with conventional apricots.

    For more information about Wawona Stone Fruit programs please call (559) 528-4000 or email sales@wawonapacking.com.

    About Wawona Packing Company
    Founded in 1945, Wawona Packing Company currently farms more than 9,000 acres in California’s central San Joaquin Valley. Wawona offers organic and conventional tree fruit and citrus and is the largest grower of organic tree fruit in the United States. The company’s brands include Sweet-2-Eat, Sweet-2-Eat organic, Harvest Sweet and Wawona. For more information visit wawonapacking.com.

  • Navel Orangeworm Management in Figs

    Navel Orangeworm is widely known as a serious pest in tree nuts; however, it is also becoming quite the nuisance in California’s fig crop as well.  Check out this brief interview with Brad Higbee, now Field Research & Development Manager for Trece, Inc. as he talks about the work they are doing to help fig growers, and read more about it in California Fresh Fruit Magazine.

  • Heat Illness Prevention Alert!

    Summer is coming, and temperatures are rising to levels of concern for heat illness for farm employees.  “Weather forecasts are looking at highly increased temperatures in the coming weeks,” shared Manuel Cunha, Jr., President of Nisei Farmers League.  “In some areas, an increase of more than 20 degrees than what we are used to at this time of the year.  Please follow the important rules for being sure your employees are safe.”

    Cunha emphasized the need for adequate shade and rest, water, training and an emergency plan.  It’s also critical to know and comply with recent changes to regulations regarding heat illness prevention, as follows:

    Ø  Acclimatization:

    o      Plan for new hires who will be exposed to heat to which the employee’s and body hasn’t yet adjusted.

    o      New employees must be closely observed for their first two weeks on the job.

    o      Allow employees to properly acclimate to high heat temperatures.

    o   Supervisors must be extra vigilant with new employees and stay alert to the presence of heat related symptoms.

    o   New employees will be assigned a buddy to closely watch for discomfort or symptoms of heat illness.

    Ø  Shade:

    o   Must be made available to 100% of the employees on rest breaks or meal periods when temperatures equal or exceed 80 degrees (NFL recommends to have shade available at the start of the day)

    o   May be provided by any natural or artificial means (ex: trees or vines that allow for workers to sit under comfortably is sufficient)

    o   If providing shade tents, shade tents should provide enough shade so that a person can sit in a normal posture fully in shade without being in physical contact with another worker.

    Ø  Water:

    o   Must be fresh, pure, and suitably cool.

    o   Shall be located as close as practicable to the area where employees are working.  (NFL recommends you provide a water station at shade area)

    o   Have a replenishment plan in writing.

    Ø  High Heat Procedures (triggered at 95 degrees):

    o   Encourage employees to take rest periods.

    o   Monitor employees during recovery and develop a buddy system

    o   Be sure crews are manageable (ex: 20 workers per crew)

    o   If possible, change work schedule to adjust to the temperature.

    o   You will be required to take a 10 minute paid break every two hours.  You will need to record all breaks.

    For more information, visit Cal/OSHA website: http://www.dir.ca.gov/DOSH/dosh_publications/ESPHIP.pdf

  • Musco Family Olive Co. Offers New Contracts to California Olive Growers

    Looking to strengthen the market for California-grown olives, Musco Family Olive Company, the #1 branded olive company in America and the largest packer of ripe olives in the world, recently announced it is offering new contracts to growers impacted by the recent decision of a competitor to cancel its contracts with California farmers.

    “We want every farmer impacted by this decision to know that Musco Family Olive Company is committed to the California ripe olive industry.  Our gates are open to purchase this year’s crop to meet our increased supply needs from any grower who commits to our modern growing and harvesting goals,” said Felix Musco, the company’s Chief Executive Officer.  He added, “Additionally, while preference will be given to those growers who commit to planting mechanically harvestable acreage, we will also offer a one-year contract to as many acres as we can to provide everyone with more time to consider this opportunity.”

    The California olive industry has suffered for years from unfair trade benefitting Spanish ripe olives.  Using what was later determined to be unfair trade practices, Spanish olive exporters years ago seized the U.S. foodservice market and then moved on to capture the U.S. retail market.  The California industry filed a trade action against Spain in 2017, which led to final anti-dumping and countervailing duty rulings last year in favor of the California ripe olive industry.  The U.S. Government’s strong enforcement of the trading rights is now providing the California ripe olive industry the care and attention it needs to grow.

    As a result of that ruling, the California ripe olive industry has quickly regained substantial market share lost to unfair imports from Spain. With the California industry having regained the U.S. retail segment, Musco Family Olive Company believes the time has come for the domestic industry to turn its sights on becoming the primary provider to the U.S. foodservice market which is, in total, larger than the retail market.  Unfortunately, California has lost the lion’s share of that segment in recent years.

    “Regaining the lost sales in foodservice is a huge opportunity for the domestic ripe olive industry and could provide a home for 10,000 acres of new plantings in California,” said Felix Musco.  He added, “California has long been the largest and most modern producer of agricultural products in the world.  We are proud that olives have been a part of this strong industry for many years and we look forward to investing in our future so the California ripe olive industry will thrive and grow for generations to come.”

    For many years, Musco Family Olive Company has practiced a long-term, sustainable model focused on the development of modern growing and harvesting techniques.  The company was the first to demonstrate and utilize mechanical harvesting as a viable option for picking olives in California.  It is committed to modern planting to ensure competitively-priced fruit and strong grower returns.  The company has a long-term perspective on the California ripe olive industry and looks forward to working with like-minded growers to build a strong future for the industry. Musco Olive Company recently unveiled its incentive program for planting mechanically-harvestable acreage to its existing growers.“I firmly believe these monumental events can strengthen an industry.

    Rather than surrender, I know as a grower and as a packer, now is the time to invest in our California olive industry,” said Dennis Burreson, Musco Family Olive Company’s Vice President of Field Operations and Industry Affairs.   He added, “My family’s modern mechanically harvested olive orchards have generated revenue exceeding any other crop we are involved with, including almonds.  Because of this, we are now planting additional olive acreage. ”

    Musco Olive Company looks forward to sharing and discussing these programs with all interested growers.  For growers interested in learning more about Musco Family Olive Co.’s contract offerings they can contact field personnel at (530) 865-4111.

    About Musco Family Olive Co.:

    Musco Family Olive Co. is a third-generation privately held family owned business and holds the #1 branded market share of ripe olives in the U. S.  Musco partnes with hundreds of multi-generational family farmers throughout California’s Central Valley growing premium Manzanilla variety black olives developed and grown in the state for decades.  Musco Family Olive Co. is proud of its industry-leading environmental stewardship program and has been recognized with numerous awards.  The company is committed to its California growers, long-tenured employees, and countless valued vendors and business partners.

    History of the Olive Industry in California:

    The California ripe olive industry has a long and storied history. The black ripe olive process was developed in California over 120 years ago by Freda Ehmann of Oroville, California. Thanks to her entrepreneurial spirit and the dedication of 1000 hard-working California ripe olive grower families, consumers can continue to enjoy this traditionally American olive as they have for many generations. For more information about California olive growing family farms, please look here: http://calolive.org/meet-our-growers/

  • Expert Panels Added to California Olive Oil Day Program

    It’s not too late to register for the Olive Oil Commission of California’s second annual​ ​California Olive Oil Day to be held March 5, 2019 at the Robert J. Cabral Ag Center in Stockton. The event is free and open to all interested industry members.

    The day-long ​program​ will include a morning session from 8:30 a.m. to noon and an afternoon session from 1:00 to 4:00 p.m. with lunch in between.

    The morning session will include presentations on OOCC-funded research projects including work done by the UC Davis Olive Center on the OOCC’s mandatory government sampling and testing program along with updates from other University researchers on olive oil pests and diseases. Additionally, the program will include a presentation by a panel of representatives from the UC Davis Olive Center, the California Olive Oil Council, the American Olive Oil Producers Association and the OOCC. Each will provide an overview of the unique activities they conduct to support the olive oil industry.

    Lunch will be served at noon with the afternoon session beginning at 1:00 p.m. This portion of the program features material from the OOCC Olive Oil Quality Workshop developed to educate producers and all sectors of the olive oil supply chain on the best practices to enhance quality and extend shelf life. A panel of olive oil experts has also been added to this presentation and will include: David Garci-Aguirre from Corto Olive Oil; Marcelo Berlanda from California Olive Ranch; Natalia Ruiz from Modern Olives; and Samantha Dorsey from McEvoy Ranch. Panel members will answer questions and present their views on a host of factors affecting the quality of olive oil. Alexandra Kicenik Devarenne, olive oil consultant, will present the quality workshop and moderate the panel discussion.

    Attendees are welcome to come for either or both the morning and afternoon sessions as well as to join us for lunch. For more information on California Olive Oil Day click ​here​. To RSVP for this free event, please contact Tyler Rood at ​tyler@agamsi.com​ by February 28.

  • Introducing the Mega Kiwi with California Grower Jerry Kliewer

    Jerry Kliewer and his family have been growing kiwifruit in the Central Valley since the 1970s, but they are on to something really BIG now with a new variety they have introduced to America, known as the Mega Kiwi. Watch this brief video interview as Jerry talks about growing this new variety, and read more about it in the November issue of California Fresh Fruit Magazine.