California Ag Network

Category: Ag Economics

  • Field Fresh Farms to Introduce Organic Baby Hemp Greens at PMA Foodservice

    Field Fresh Farms (fieldfreshproduce.com), a leading grower/shipper of conventional and organic produce, will be introducing its new baby hemp greens product at PMA Foodservice at booth 506 in Monterey, CA July 21-22.

    Available as a baby leaf offering and as an ingredient in leafy green mixes—to both foodservice and retail—this specialty, new-to-market salad green is packed with nutrients (including Omegas 3, 6 and 9, potassium and calcium) and features unique flavor profiles ranging from citrusy to earthy. Containing extremely minimal to no THC, baby hemp greens allow consumers to receive the exceptional health benefits of hemp without the effects of THC. This product is certified organic and will be marketed under the Beach Road Organics label.

    Grown by Field Fresh Farms’ fourth-generation, family-owned parent company Dobler & Sons in an exclusive growing partnership with Solare Ventures Inc. (solareventures.com), the licensee of various proprietary certified industrial hemp seeds, this new product has undergone extensive trials and testing to ensure it meets and exceeds USDA, FDA and California state regulatory guidelines. 

    “We look forward to introducing this new, healthful specialty green to our foodservice and retail customers. Even though this product contains no controlled substances, we conduct thorough THC testing of each crop to ensure we meet the rigorous FDA and USDA standards. Since this is such a new product, we look forward to educating customers and consumers about the benefits of this hemp-based edible green,” said Craig Dobler, owner of Dobler & Sons. “We believe the effort is worth it as this novel product is sure to catch the interest of chefs and consumers. It is also a sustainable crop that can be grown year-round on California’s Central Coast.”

    With a short crop cycle of 18 days from planting to harvest, and a long shelf life of over 17 days, baby hemp greens are an excellent transition and shoulder crop with production that can be quickly ramped-up to meet demand. 

    Product branding and retail packing is in development and will be unveiled later this year, while raw product is available now for foodservice and other producers. “In addition to being an excellent source of nutrients and complement to a variety of salad greens, we’re excited to see how chefs and consumers get creative with the unmistakable leaf shape, taste and texture,” Dobler concluded. 

    About Field Fresh Farms:
    Field Fresh Farms is a leading grower/shipper of sustainably grown conventional and organic produce. Headquartered in Watsonville on California’s Central Coast, the company provides top-quality head lettuce, arugula, romaine hearts, spinach, spring and Mega mixes, proprietary baby hemp greens, and other products to foodservice and retail customers across North America under the Field Fresh Farms and Beach Road Organics labels. They operate year-round in California and Arizona. Visit fieldfreshproduce.com or call (831) 722-1422 to learn more.

    About Dobler & Sons:
    Dobler & Sons is a fourth-generation grower and wholesaler of quality fresh produce. Founded in 1953 and based in California’s Central Coast, Dobler & Sons provides high-quality fresh vegetables including lettuce, arugula, spinach, spring mix, and proprietary baby hemp greens to foodservice customers and growing partners, year-round. Call (831) 722-3057 to learn more.

  • Chef Finalists For CaDairy2Go Competition Cook Off In NAPA

    The California Milk Advisory Board (CMAB) announced chef finalists in the inaugural CADairy2Go foodservice competition – a spotlight on “to-go” meal innovation. The competition, which will award prize money totaling $22,500 for creative use of California cheese and dairy in off premise dishes, will culminate with a live cook off event July 28that the Culinary Institute of America in Napa, California.

    Inspired by chefs and foodservice operators who made quick, creative pivots to adjust menus for the takeout and delivery model during the pandemic, the Real California Milk Foodservice Team invited 12 culinary professionals to compete in the CADairy2Go preliminary round. This list was winnowed to six finalist chefs and their creations to compete in a live cook-off event July 28th at the Culinary Institute of America’s Copia location in Napa.

    During the live event, emceed by “Check, Please! Bay Area” host, Leslie Sbrocco, dishes will be evaluated by a panel of three leading culinary professionals: Barbara Alexander, Certified Executive Chef and Certified Culinary Educator from the American Culinary Association; Neil Doherty, Corporate Executive Chef – Sr. Director of Culinary Development at Sysco; and Duskie Estes, Culinary Personality, Chef and Co-owner of Black Pig Meat Co. and MacBryde Farm.

    The 2021 CADairy2Go finalists are:

    In the “Cheese+Mac” category, Carrie Baird of Rose’s Classic Americana in Boulder, Colo., preparing Skipjack & Cheesy Mac, a dish inspired by what she cooks for herself with a variety of tastes and textures including four California cheeses, skipjack tuna, charred broccoli, peas and corn along with togarashi, sriracha and furikake seasoning. She will compete against Alex Sadowsky of Twin Peaks in Dallas, Texas, who will showcase California Cacio e Pepe Cheese and Mac, a twist on the classic “cheese and pepper” dish using triple cream California brie and a California manchego.

    Under “Cal-Mex”, Gina Galvan of Mood for Food Consulting in San Juan Capistrano, Calif. brings inspiration from family travels to Ensenada to her Surf & Turf Torta entry made with California panela cheese and lobster grilled in adobo butter, skirt steak, chorizo and California cotija cheese fries. Her competitor, Mary Grace Viado of Village Tavern in Birmingham, Ala., will showcaseMexi-Cali Shrimp Scampi, featuring cubes of blackened California panela and served with homemade arepas.

    In the “Innovate to Go” category, Marti Lieberman of Mac Mart in Philadelphia, Pa. will be presenting her Rangoon-inspired entry, Mac’n Snax, which brings portability to her five-cheese, ranch mac and cheese made ready for easy snacking or entertaining. She will face off against Brian Mullins of Ms. Cheezious® in Miami, Fla. who marries grilled cheese with fresh California mozzarella, cheesy pesto and a California Dry Jack cheese frico coating in his Frico Pesto Melt, a partnership of cheesy, gooey and crunchy.

    The cook off, hosted July 28th at the CIA’s Copia facility in Napa, will be streamed on Facebook live at 10:30 a.m. PT (Cheese+Mac), 12:30 p.m. PT (Cal-Mex), and 2:30 p.m. PT (Innovate To-Go) atfacebook.com/realcamilkfoodservice. Additional details on the competition and the chef competitors is available at CADairy2Go.

    “We were inspired by the creations of the CADairy2Go chefs who really pushed themselves to create recipes that not only spotlight the best of California dairy but also hold up to the rigors of takeout and delivery to ensure a positive consumer experience,” said Nancy Campbell, Business Development consultant for CMAB Foodservice. “This is where dairy shines, bringing flavor and functionality to foodservice operators in an affordable package.”

    As the nation’s largest dairy state, California boasts a long list of cheesemakers and dairy processors that are further driving to-go dining innovation. California leads the nation in milk production and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with sustainably sourced milk from the state’s dairy farm families.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. Check out the CMAB’s REAL Makers chefs who rely on California dairy for their dishes.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms, using some of the most sustainable dairy practices in the nation. For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK),businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.

  • Animal Agriculture Organizations Launch Ambitious New Protein PACT

    Twelve organizations representing farmers and companies who make the vast majority of America’s meat, poultry, and dairy, as well as animal feed and ingredients, today (Monday) unveiled the Protein PACT for the People, Animals, and Climate of Tomorrow – the first joint initiative of its kind designed to accelerate momentum and verify progress toward global sustainable development goals across all animal protein sectors.

    The Protein PACT has been submitted to the UN Food Systems Summit as a sustainability game changer, and sustainable livestock and poultry production will be featured in a side event at the upcoming Food Systems Summit ministerial in Rome on Tuesday, July 27.

    Alongside the debut of the Protein PACT, the North American Meat Institute (Meat Institute) released its draft sustainability framework and is soliciting public comments to inform the organization’s efforts to set transparent baselines and measure progress toward ambitious sustainability goals.

    North American Meat Institute President and CEO Julie Anna Potts commented:

    “Animal protein is at the center of healthy diets, and our commitments to economic, social, and environmental sustainability also place us clearly at the center of solutions for a healthy future.

    The Protein PACT is the first initiative to unite meat, poultry, and dairy farmers and processors in a common vision for transparent communication, continuous improvement, and ambitious commitments to ensure the sustainability of the high-quality protein foods Americans rely on every day.”

    The Meat Institute draft sustainability framework released today encompasses more than 100 metrics developed through extensive collaboration with sustainability experts, supply chain partners, and Meat Institute members.

    After incorporating public feedback, the Meat Institute will set ambitious targets for public commitments by packers and processors of all sizes to verify progress in all five Protein PACT focus areas:

    • Optimize contributions to healthy land, air, and water
    • Be the leading source of high-quality protein in balanced diets
    • Provide the most humane care and raise healthy animals
    • Produce safe products without exception
    • Support a diverse workforce and ensure safe workplaces

    Interested stakeholders can learn more about the Protein PACT and submit feedback on the Meat Institute’s draft sustainability framework here.

    The Protein PACT is partially funded by U.S. farmers and ranchers, including with support from the pork, dairy, and soybean checkoffs.

    About the Meat Institute: The North American Meat Institute is the leading voice for the meat and poultry industry.  The Meat Institute’s members process the vast majority of U.S. beef, pork, lamb, and poultry, as well as manufacture the equipment and ingredients needed to produce the safest and highest quality meat and poultry products.

  • New Research Demystifies Evolution of Defense Mechanisms in Plants

    Immobile organisms, plants have needed to evolve ingenious and highly specific defenses to threats, such as predators. These defenses come in the form of chemicals known as specialized metabolites and are responsible for the plant kingdom’s rich source of drugs, poisons, and dyes.

    The factors that influence the development of these metabolites have historically not been well understood in their complexity – until now. Researchers from the Department of Plant Sciences at UC Davis have discovered that plants evolve specialized metabolites through the combined effects of genes, geography, demography and environmental conditions.

    “We already know that environmental pressures such as the type of herbivores that prey on plants influences the specialized metabolites plants produce,” explained Ella Katz, a postdoctoral researcher in the Department of Plant Sciences and the first author on the research project. “We wanted to understand how the intersection of environmental pressure, demography and genomic complexity gives rise to the pattern of metabolic variation across a plant species.”

    To understand this intersection, the team measured the metabolic variation in specialized metabolites across a population of almost 800 seed samples of the plant species Arabidopsis thaliana, which were collected from across Europe.

    A map illustrating the different chemotypes of Arabidopsis thaliana in Europe. The large population used in this study allowed the researchers to deepen the understanding of how specialized metabolites affect evolution and determine population variation.

    The team looked at three locations in the plant genome known to influence survival fitness as well as across the entire genome to find genes linked to metabolite production. They then grouped each gene into classes representing types of specialized metabolite, called chemotypes. This allowed them to see which chemotypes were most prevalent in different regions of Europe and reveal specific geographic patterns. 

    For example, in central Europe and parts of Northern Europe, such as Germany and Poland, there was large variability in the chemotypes. But in southern Europe, including the Iberian Peninsula, Italy and the Balkan, there were two predominant chemotypes that were clearly geographically separated.

    Next, they looked at whether these geographical differences in chemotypes were linked to weather and landscape conditions. They assigned each gene an environmental value based on its location – such as distance to the coast, rainfall in the wettest and driest months, and temperature of the warmest and coldest months. They also assigned the genes to northern or southern locations, based on their position relative to the Pyrenees, Alps or Carpathian mountain ranges. 

    Using the most commonly found chemotypes, they showed that the environmental conditions had different relationships to the chemotypes that shift by geographical area. This suggests that the relationship between environmental conditions and specialized metabolites varies across different regions in Europe – so, even if wetter weather was linked to a certain chemotype in Southern Europe, this was not the same in Northern Europe.

    Finally, they looked at how these genes evolved over time. Gene traits can evolve either independently within a species, called convergent evolution, or by parallel evolution, where species respond to similar external challenges in a similar way. They found that gene evolution at the three most common genome locations was shaped by a blend of events reminiscent of either parallel or convergent evolution. Moreover, the presence of variation at each of the three locations also plays a role in further shaping the evolution of the other genes. This is most likely because the effects of different specialized metabolites may work with or against each other to help the plant survive.  

    “Our work provides a new perspective on the complexity of the forces and mechanisms that shape the generation and distribution of specialized metabolites and affect the plant’s ability to survive in a changing environment,” said senior author Daniel Kliebenstein, professor in the Department of Plant Sciences and at the DynaMo Center of Excellence, University of Copenhagen, Denmark. “Using a larger plant population from other locations around the world will enable us to deepen our understanding of the evolutionary mechanisms that determine the variation in a population.” — By Matt Marcure, Department of Plant Sciences, UC Davis

  • IDFA Welcomes 30 Future Dairy Industry Leaders Into NextGen Leadership Program

    The International Dairy Foods Association (IDFA) today announced that 30 future leaders of the dairy industry have been accepted into the third class of the NextGen Leadership Program, a signature program of IDFA’s People Strategy. This incredible group of emerging leaders was selected based on their experience and scope of responsibility within their organizations. They represent the broad diversity of people and business types across the dairy industry, and we are confident they will make a valuable a positive contribution to this year’s class. They have been identified by their nominating companies as tomorrow’s industry leaders.

    “IDFA and current dairy business leaders have made it a priority to develop future leaders for our industry who can manage disruption, advocate for sound policy, and lead with integrity,” said Michael Dykes, D.V.M., IDFA president and CEO. “That’s why I’m so proud to welcome this third NextGen Leadership Class—some of the best and brightest men and women rising through the ranks of our industry. IDFA’s NextGen Leadership Program will prepare them to lead our industry into a new era and make a real difference for dairy.”

    The program—now in its third year—is designed to support, guide, and prepare mid- to senior-level dairy industry professionals who are ready to take the next step in their leadership journey. The year-long program equips participants to build and expand relationships with their peers, hone leadership skills, and acquire advanced advocacy skills for the dairy industry. The class will convene regularly over the course of the coming year with a mixture of both in-person and virtual modules. The program focuses on three core areas: advocacy, education, and networking.

    “Our industry leadership is committed to preparing for the workforce of the future and this program is designed to cultivate that next generation of leadership one cohort at a time,” said Heather Soubra, IDFA senior vice president of strategic initiatives. “The caliber of candidates selected for Cohort 3 is exceptional and we are confident they will all make valuable and positive contributions to this year’s program.”

    The 2021-22 class includes:

    • Michael Agate, General Manager, Turner Dairy Farms
    • James Anderson, VP & Corporate Controller, California Dairies, Inc.
    • Ivan Beck, Sr. Director of International Sales & Key Accounts, Agropur
    • Mindy Berrey, Senior Director of Sales, Land O’Lakes, Inc.
    • Kristen Coady, Senior Vice President, Corporate Affairs, Dairy Farmers of America
    • James De Jong, Director, Dairy Economics and Risk, Glanbia Nutritionals
    • Derek DeGroot, Director of Dairy Procurement, Hilmar Cheese Company, Inc.
    • Michael Dudas, Director of Procurement, Schuman Cheese
    • Katie Egan, Director of Corporate Development, Crystal Farms
    • Thomas Filak, Vice President of Sales, North America, Dairy.com and Orbis MES
    • Steve Gulley, Chief Marketing Officer, Dairyamerica, Inc.
    • Marissa Hake, Director of Animal Welfare and Sustainable Farming, Fairlife, LLC
    • Heather Iafrate, General Manager, Marketing, Norseland Inc.
    • Marvin Jones, Plant Director, Bel Brands USA
    • Mara Kamat, Vice President of Human Resources, Great Lakes Cheese
    • Kelly Kerrigan, HR Director, Michigan Milk Producers Association
    • Jimmy Lawhorn, Vice President, Sales and Marketing, Blue Bell Creameries
    • Brian Loch, Vice President of Sales, Saputo Dairy USA
    • Katie Lott, Director of Farm Engagement, Tillamook Co Creamery Association
    • Florian Middelhuis, Vice President, Sales & Marketing, Idaho Milk Products
    • Tracy Mobley, Kroger Dairy Sourcing Leader, Kroger
    • Kristin Naranjo, CFO, Valley Milk, LLC
    • Jose Quijada, Assistant Vice President, Corporate Accounts, Ecolab
    • Patti Schaefer, Director of Milk Marketing & Member Services, First District Association
    • Sean Simonian, Director of Sales, Producers Dairy Foods Inc.
    • Kristine Stoll, Director, Regulatory, Schreiber Foods
    • Brad Suhling, Corporate Quality Assurance, Prairie Farms Dairy
    • Rachel Turgasen, Director of Milk Supply & Policy, Foremost Farms USA
    • Eric Vorpahl, Director of Purchasing, Bulk Cheese & Risk Management, Masters Gallery Foods
    • Zach Waite, Director of Strategic Growth and Innovation, Hershey’s Ice Cream

    Learn more about the NextGen Leadership Program here.

  • American Pistachio Growers Kicks Off New Facebook Live Series

    American Pistachio Growers (APG), armed with voluminous data that pistachios are packed with a multitude of benefits for active bodies and minds, is inaugurating a new 2021-22 Facebook Live Series — Friday Fuel-Up with Dr. Mike Roussell — to engage some of the most energetic and interesting people in the world with the question, What fuels you? The monthly series, which debuts August 6 and continues the first Friday of every month, is hosted by nutritionist Dr. Mike Roussell, a noted author and nutrition advisor to Men’s Health Magazine.

    “I’m ecstatic about the opportunity to bring to online audiences conversations with some of the world’s top athletes, adventurers and authorities in key areas of life,” said Roussell. “We’ll delve into their mindset, what drives them to succeed in their field, as well as the physical aspect of fueling success. In all episodes, there should be key takeaways that any listener can apply to their own life.”

    The first eight months’ line-up of guests reads like a page out of Who’s Who. His first guest on August 6 is Luke Coutinho, a globally renowned holistic lifestyle coach and best-selling author, based in India, who’s known for his take on Eastern philosophy, nutrition and practices that also incorporate well into Western lifestyles.

    The balance of the 2021 line-up includes: Scott H. Smith, PhD., Nutritionist and Manager for Nutritional Biochemistry for NASA’s Johnson Space Center, September 3; renowned Big Mountain snow boarder and National Geographic Adventurer of the Year Jeremy Jones, October 1; two-time Olympic gold medal-winning British triathlete Alistair Brownlee, November 5; and Bryan Snyder, Director of Nutrition for the Denver Broncos, December 3.

    For 2022, Roussell will welcome 2021 Iditarod champion Dallas Seavey, January 7; Vicky Losada, international soccer star and leading advocate for womens’ and girls’ sports, February 4; and pro quarterback Josh Allen, March 4.

    Audiences can join the conversations LIVE between Roussell and Coutinho on August 6 at 10 a.m. PST at Facebook.com/AmericanPistachios, the same time and place for all subsequent episodes in this first Friday-of-the-month series. Recorded programs will also be available on Instagram and YouTube.

    “People who are physically and mentally active will find these guests fascinating, as they discuss what fuels their goals and their achievements,” said Judy Hirigoyen, Vice President of Global Marketing at American Pistachio Growers. “We’re proud to sponsor this effort and engage consumers in the dialogue. Those using the live chat feature on FB Live will have the opportunity to win serious swag,” she added.

    American Pistachio Growers is a non-profit trade association representing more than 865 members of the pistachio growing communities in California, Arizona, and New Mexico. 

  • Farm Marketing Success Linked to Natural, Cultural Assets

    Cornell University—Direct farm marketing efforts, such as farmers markets and roadside stands, are more successful in communities with more nonprofits, social enterprises and creative industries, according to a team including Cornell researchers, who created a nationwide database of assets to help municipalities craft community-specific development plans.

    While many municipalities seek to encourage direct-to-consumer (DTC) marketing – an important factor in farmers’ livelihoods – the success of their efforts hinges on a wide array of community resources, or capital assets, with natural and cultural assets correlating most strongly with farmers’ success, the research found.

    To explore differences between communities, Todd Schmit, M.S. ’94, Ph.D. ’03, associate professor in the Charles H. Dyson School of Applied Economics and Management, and colleagues at Colorado State University and the University of Missouri created a database of assets for every county in the United States, breaking down these community resources in six areas: built, cultural, financial, human, natural and social.

    “There’s a broad acceptance of the idea that sustainable community development is dependent on this array of capital assets. But when it comes to measuring those capitals, the literature is all over the place,” Schmit said. “Some studies will use educational attainment to measure human capital, but others will use food security, or access to medical care. We thought, why not measure all of those things?”

    To create their composite database, Schmit and his colleagues gathered data on dozens of factors, such as: the number of manufacturing establishments; the number of owner-occupied housing units without a mortgage; and acreage of farmland. All data came from publicly available sources such as the U.S. Census and the U.S. Department of Agriculture (USDA).

    Then they used their new database to evaluate DTC farm marketing against community capital stocks in an article published July 2 in the journal Food Policy: “Measuring Stocks of Community Wealth and Their Association With Food Systems Efforts in Rural and Urban Places.”

    They found, as expected, that high levels of natural capital, especially farmland, correlated positively with DTC farm marketing. But they also found a positive association with cultural capital: Communities with more nonprofits, social enterprises and creative industries help farmers prosper in direct marketing.

    “Art-centric businesses, museums, theaters, symphonies, architecture firms – there was a very complementary effect,” Schmit said. “Maybe farmers markets are hosting musicians or art vendors and that’s making the farmers market a bigger draw for consumers? Or maybe because people are coming to communities to visit an art gallery or go to a museum, they’re saying, ‘Well, let’s head over to the farmers market, too, and make a day of it.’”

    Schmit said he hopes the new database will be helpful for community planners and other researchers studying a variety of issues important for regional development.

    “With this paper, we wanted to showcase an application of these capital stocks, but our bigger purpose is to provide this data for others to use in whatever application they want: obesity, child nutrition programs, infrastructure investment planning, conservation protection,” he said. “We want people to use this data.”

    Co-author Becca Jablonski ’03, Ph.D. ’14, an associate professor of agricultural and resource economics at Colorado State University, hopes the database will enable researchers and planners to craft economic development policies that are more successful because they are community-specific.

    “Often policymakers set strategies to support community economic development at the federal level without full consideration of the fact that different types of programs and initiatives will have different impacts in different places based on the comparative advantage of a particular place – what they do better than other places,” Jablonski said. “We hope that this database of the stocks of community assets can help decision-makers more thoughtfully reflect on their unique strengths and opportunities.”

    This research was supported by a grant from the USDA’s National Institute of Food and Agriculture. — By Krisy Gashler, Cornell College of Agriculture & Life Sciences.

  • Gerber Commits to Carbon Neutrality for Organic Products in 2022 as Part of Climate Forward Nutrition Ambition

    Gerber, the early childhood nutrition leader, today announced its Climate Forward Nutrition1ambition to pioneer on-farm research and invest in regenerative agriculture techniques to ensure the ingredients for our nutritious food for baby are produced in a way that increases biodiversity and soil health, and reduces water usage. As part of this ambition, Gerber has also committed to carbon neutrality across its baby food portfolio by 2035 through collaboration with a third-party carbon neutral certifier, with 100% of its Organic portfolio and Natural pouches and glass jars set to be carbon neutral in 2022. Gerber is the first U.S. company to announce its commitment to produce carbon neutral baby food products, representing the most ambitious climate commitment in the industry, and the integration of Gerber’s long-standing sustainable practices and new innovations that will reduce the company’s greenhouse gas emissions in the U.S.

    “For generations, Gerber has been committed to doing anything for baby, including taking action to help protect the planet, so babies can grow and thrive for years to come,” said Tarun Malkani, President and CEO at Gerber. “The commitment we make today is the start of the next chapter in elevating the choices we give parents who are seeking food that is good for baby and good for the planet, harnessing the next generation of regenerative farming and sustainable business practices. Our commitment to carbon neutrality is an important step in our climate journey, which will continue beyond 2035.”

    Gerber is providing the first ever carbon neutral baby food donation, contributing $100,000 worth of products to families served by the Feeding America® network to prioritize access to both nutritious and climate conscious baby food for communities facing hunger. As its longtime partner for addressing food insecurity, Gerber has partnered with Feeding America since 1988, investing more than $2.8M in 2020.

    “Nutritious food is critical to a child’s development. A potential 13 million children are at risk of being food insecure this year, a number that has been exacerbated by the pandemic,” said Blake Thompson, Chief Supply Chain Officer at Feeding America. “Feeding America is proud to partner with Gerber to help provide nutrient-dense food to children and families when they need it most.”

    Gerber will reach carbon neutrality by implementing practices across several priority areas: regenerative agriculture, packaging, manufacturing and supply chain management, and recipe design, and by investing in high quality offsetting projects.

    Key initiatives in Gerber’s sustainability and carbon neutrality roadmap include:

      • Creating fruit and vegetable research farm demonstration plots in Western Michigan where Gerber partners with the nonprofit Rodale Institute and Michigan State University to conduct unprecedented research in innovative technologies and advanced regenerative organic farming practices focused on replenishing soils, increasing biodiversity and evaluating the potential for nutritional benefits.
      • Optimizing energy use and sourcing 100% renewable electricity for our own manufacturing facilities and distribution centers by 2025.
      • Progressing our ambition to make 100% of our packaging recyclable or reusable by 2025 and continuing to reduce or eliminate unnecessary packaging material where possible.
      • Advancing continuous improvement with Gerber farmers, or “Gerber Growers,” and documenting adoption of regenerative farming practices through data verified by Sustainable Environmental Consultants’ EcoPractices® platform.
      • Assessing environmental impact as part of all new product innovations and introducing more products with plant-based protein across Gerber’s Baby Food portfolio.
      • Planting one million trees in partnership with the National Forest Foundation and One Tree Planted in U.S. National Forests across 10 states.

    “Climate change affects us all – especially the very young – and we are proud to partner with Gerber to help realize their climate goals,” said Franziska Sinner, Head of Corporate Sustainability at South Pole, the leading carbon project and climate solutions provider, which conducted a baseline carbon footprint assessment for the brand and suggested ways to lower the organization’s emissions. “Gerber’s commitment to implementing sustainable practices throughout the product lifecycle – from farm to table via low carbon supply chains – is visionary and has the power to inspire bold environmental action from other organizations.”

    To learn more, please visit: mygerber.com/ClimateJourney.

    About Gerber

    Gerber Products Company was founded in 1928 in Fremont, Mich. Gerber joined the Nestlé family on September 1, 2007. Gerber is a leader in early childhood nutrition. At Gerber, research informs everything we do – from the products we make, the nutrition education we deliver and the services we offer. Gerber provides resources from the Feeding Infants and Toddlers Study (FITS) for health care professionals at Medical.Gerber.com/FITS and for parents at Gerber.com. Gerber is proud to have served families for nearly 100 years. Over the last 12 years, the company has provided nearly three billion purees, snacks and cereals to babies around the world.

  • Bountiful Fruit World Crop of Organic Thomcord Grapes to Harvest Soon

    Fruit World, a family-owned, flavor-focused grower-shipper of organic and conventional fruit and the largest California grower of organic Thomcord grapes, has announced it expects to begin shipping this popular variety by the end of July, with strong, promotable volumes available from mid-August through early-October. Thomcord seedless grapes are a hybrid of Concord and Thompson Seedless grapes, with the rich, full Concord flavor and the tender skin and seedless qualities of the Thompson.

    “We are already getting text messages from consumers asking when our organic Thomcords will be available,” said Fruit World co-founder Bianca Kaprielian. “They love the Thomcord flavor profile, and appreciate the opportunity to communicate directly with the growers through our Thomcord Tales promotion campaign, which is now in its fourth year.”

    Seven years since planting, Fruit World’s Thomcord vines are now fully mature and heavy with luscious purple clusters. “The recent warm weather in California’s Central Valley is rapidly increasing the color and brix, so we’ll begin harvesting 7-10 days earlier than last year,” said CJ Buxman, co-founder of Fruit World.

    Fruit World Thomcord grapes are available in 10 x 2 lb recyclable and compostable paper totes, with bright, colorful graphics that have proven very popular with consumers. The company will also be shipping 20 x 1 lb clamshells.

    In 2020, Fruit World shipped their organic Thomcord grapes across the United States, in addition to air freighting to customers in Asia. “While we anticipate this year’s crop to be heavier than in 2020, last year we sold out in mid-September,” Kaprielian added. “We encourage retailers to contact us early to confirm their orders and meet the high consumer demand for this popular variety.”

    Fruit World Kyoho Grapes

    In addition to Thomcord grapes, Fruit World will be shipping Kyoho grapes this season. Highly prized and renowned for their robust flavor, especially in Asian markets, this seeded, slip-skin variety has large, round, black berries. “People get together to share the Kyoho eating experience,” said Buxman. “It’s much more than a casual snacking fruit.” The vines are young, so limited quantities are available in 2021 in 2 lb, 3 lb and 4 lb clamshells, with specialty packs also available upon request.

    The company will also offer exclusive limited supplies of Pete Wolf’s legendary black, red and green heirloom grape varieties from mid-July through October. Pete Wolf is one of California’s first organic growers, a well-respected grape expert, and a long-term Fruit World growing partner.

    For more information or to place an order, call (559) 650-0334 or visit fruitworldco.com.

  • Ice Cream Sales and Production Hot Ahead of National Ice Cream Day

    With National Ice Cream Day just around the corner, Americans are lining up at scoop shops and grocery checkout lines at near-record numbers to get their favorite flavors of ice cream. Recent data provided to the International Dairy Foods Association show hard ice cream production for the first five months of 2021 running ahead of last year when hard ice cream production set a five-year high with more than 1 billion gallons produced. Through the first six months of 2021, just as the summer season kicked into high gear, retail ice cream sales (grocery) continued to flex their muscle and were slightly behind 2020’s record highs when shoppers couldn’t get enough of America’s frozen treat.

    “Ice cream sales set a blazing pace in 2020 and just never let up,” said Michael Dykes, D.V.M., president and CEO of IDFA. “All in all, 2021 is shaping up to be one of the strongest years on record for ice cream production and sales as the U.S. economy opens up and restaurants and food service compete with grocery stores for ice cream sales. Americans love to celebrate National Ice Cream Day every day.”

    Ice cream production began its rebound in 2019, according to data from the U.S. Department of Agriculture. That’s when overall dairy consumption in the United States reached an all-time high, led by huge growth in cheese, butter, and yogurt. Since the USDA began tracking per capita dairy consumption in the 1970s, the trend has continued upward for five straight decades, increasing 21% since 1975. Overall, USDA data show American per capita dairy consumption across products consistently increasing each year, with 2019 up 6% over the past five years, 10% over the past 15 years, and 16% over the past 30 years.

    This year, National Ice Cream Day will be celebrated on Sunday, July 18th. The tradition began in 1984 when President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. National Ice Cream Day has been recognized by the President of the United States ever since.

    “Everyone knows President Biden is a huge fan of ice cream and we hope to see him enjoying a cone or dish of his favorite flavor on National Ice Cream Day,” said Dykes. “America’s dairy farmers and dairy foods makers are important to our national economy, and they appreciate the President’s support.”

    Each year, IDFA releases data and statistics on ice cream. Here are the latest:

    IDFA Ice Cream Stats: Ice Cream Sales Are Hot, Continuing Record Pace

    • In 2020, ice cream makers in the U.S. churned out just over 1 billion gallons of hard ice cream, up 6% from 2019, according to USDA data.
    • In the first five months of 2021, hard ice cream production was running 4% ahead of 2020 levels, according to USDA.
    • The return of foodservice has stoked ice cream production. Some IDFA members who supply ice cream to the foodservice sector report sustained double-digit growth in 2021.
    • Through the first six months of 2021, retail ice cream sales (grocery) continued to flex their muscle and were slightly behind (-2%) the same period from 2020 and well above 2019, according to IRI data.
    • From March through May 2021, sales of frozen novelties like fudgesicles and ice cream bars were a whopping 24% ahead of the same period in 2019.
    • The average American eats approximately 23 pounds of ice cream each year.
    • The United States ranks second in global ice cream consumption only to China—which has 1 billion more people living in its borders.
    • Fortune Business Insights estimates the global ice cream market will reach $91.9 billion in 2027, up from $70.9 billion in 2019—a 30% jump in less than a decade due to the world’s craving for ice cream.
    • U.S. ice cream makers contribute $13.1 billion to the U.S. economy and support 28,800 dairy industry jobs, according to IDFA’s Dairy Delivers.
    • The majority of U.S. ice cream and frozen desserts are made between March and August. July is the busiest production month for ice cream makers.
    • Thomas Jefferson is credited as the first American to write down an ice cream recipe.

    IDFA partnered with Research America in 2019 to study U.S. ice cream data and trends.

    • Nearly two-thirds of Americans rank vanilla as their favorite ice cream flavor. America’s top 10 favorite ice cream flavors:
      1. Vanilla
      2. Chocolate
      3. Cookies N’ Cream
      4. Mint Chocolate Chip
      5. Chocolate Chip Cookie Dough
      6. Buttered Pecan
      7. Cookie Dough
      8. Strawberry
      9. Moose Tracks
      10. Neapolitan
    • America’s favorite novelty products are:
      • Sandwiches
      • Mini cups
      • Sticks or pops
      • Cones
      • Bars

    More information about ice cream is available on IDFA’s website: www.idfa.org/news-views/media-kits/ice-cream.