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American Culinary Federation- Baltimore Chapter Meeting December 9 th , 2009
Meeting Itinerary: Fresh Produce The Class Produce Group Seasonal Produce Produce Events of the Past Decade Produce Trends
About Class Produce Group The Class Produce Group is a third generation family-owned and managed business which primarily services the Mid-Atlantic region of the country, with increasing distribution north and south..
About Class Produce Group Hallmark products are tomatoes and bananas, also known for superior quality on a wide range of source packed and  local grown  products, and exceptional service levels. We pride ourselves on being the supplier of choice for demanding retail and foodservice customers who require a consistent supply of quality fresh produce which leverages the advantages of local grown products, as well as products sourced across the U.S. and Internationally as needed.  We are an innovative company working with customers to build their produce program!
Additional Ideas; Fresh Cut Fruit ,[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Benefits To Norwegian Cruise Lines –  Training ,[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Benefits To Norwegian Cruise Lines –  Corp Chef Support
[object Object],[object Object],[object Object],Food Safety
Seasonal Produce
Winter Winter is a great time to combine produce with products like locally grown grains and meats available all year round. Beets  Leeks Plums Cabbage  Mushrooms  Raspberries  Carrots  Onions Kohlrabi  Celeriac  Parsnips   Apples  Daikon  Potatoes   Kale (Greens) Garlic  Rutabagas   Winter Squash  Horseradish  Shallots   Turnips  Sweet Potatoes Artichoke
Golden Acorn Spaghetti Sweet Dumpling Butternut Baby Blue Hubbard Green Acorn Turban Delicata Carnival Golden Nugget Types of Winter Squash
Chefs Rate Top Trends for 2010 (Dec. 1, 2009)  1. Locally grown produce  2. Locally sourced meats and seafood  3. Sustainability  4. Bite-size/mini desserts  5. Locally produced wine and beer  6. Nutritionally balanced children's dishes  7. Half-portions/smaller portion for a smaller price  8. Farm/estate-branded ingredients  9. Gluten-free/food allergy conscious  10. Sustainable seafood
11. Superfruits (e.g. acai, goji berry, mangosteen, purslane)  12. Organic produce  13. Culinary cocktails (e.g. savory, fresh ingredients)  14. Micro-distilled/artisan liquor  15. Nutrition/health  16. Simplicity/back to basics  17. Regional ethnic cuisine  18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)  19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)  20. Fruit/vegetable children's side items
So What has Happened and What is going to Happen in Fresh Produce ,[object Object],[object Object],[object Object],[object Object],[object Object]
Explosive Fuel Costs
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Implications:
Organics and Local Grown
Why Organic Matters to Consumers ,[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],Saving money is a priority, but it doesn’t mean consumers are trading out of the category. Only one in three plan to replace their organic purchases with less expensive conventional brands.  Growth Of Organics
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Implications: Growth Of Organics
Total Organic Food Category  Growth: 1997 to 2008 15.8% Growth 07 v 08 Growth rate has slowed from our 20 to 25% clip to 15.8% this past year, but is still at double digits despite the recession.
Local Grown
Local Grown Has Opportunity To  Become Permanent Source In Supply Chain
WHY SOURCE LOCALLY? Economic Impact:  Buying locally supports local economies. Shorten Distance From Farm to Fork: reduce “Food Miles”, In the U.S., it is estimated that produce travels an average distance of 1,500 miles from farms to the homes of customers. This not only results in higher fuel costs, but can hurt rural communities where agriculture is the backbone of the economy, hence the term "Food Miles". This is why sourcing locally or as locally as possible can have profound effects on local economies and the environment.
What’s Next For the Industry
Foodservice Industry Fresh-cut Category Mother Nature
International Harmonization of Food Safety Standards & Systems Labor Availability/Enforcement  Need to Have a Comprehensive Immigration Reform Bill The Next Big Step In Seed Development Technology Another Major  Food Safety Incident Harmonization of North American 3 rd  Party Audits & Universal Standards International Adoption of  Traceability Technology  Global Expansion of Businesses Growing Affluence in Developing Countries
The Class Produce Group 8477 Dorsey Run Road Jessup, MD 20794 410-799-5700 Sales: Call Jim Simonton at:  443-864-2923 Contact:  [email_address] www.classproduce.com Follow us On:

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Presentation to The American Culinary Federation

  • 1. American Culinary Federation- Baltimore Chapter Meeting December 9 th , 2009
  • 2. Meeting Itinerary: Fresh Produce The Class Produce Group Seasonal Produce Produce Events of the Past Decade Produce Trends
  • 3. About Class Produce Group The Class Produce Group is a third generation family-owned and managed business which primarily services the Mid-Atlantic region of the country, with increasing distribution north and south..
  • 4. About Class Produce Group Hallmark products are tomatoes and bananas, also known for superior quality on a wide range of source packed and local grown products, and exceptional service levels. We pride ourselves on being the supplier of choice for demanding retail and foodservice customers who require a consistent supply of quality fresh produce which leverages the advantages of local grown products, as well as products sourced across the U.S. and Internationally as needed. We are an innovative company working with customers to build their produce program!
  • 5.
  • 6.
  • 7.
  • 8.
  • 10. Winter Winter is a great time to combine produce with products like locally grown grains and meats available all year round. Beets Leeks Plums Cabbage Mushrooms Raspberries Carrots Onions Kohlrabi Celeriac Parsnips Apples Daikon Potatoes Kale (Greens) Garlic Rutabagas Winter Squash Horseradish Shallots Turnips Sweet Potatoes Artichoke
  • 11. Golden Acorn Spaghetti Sweet Dumpling Butternut Baby Blue Hubbard Green Acorn Turban Delicata Carnival Golden Nugget Types of Winter Squash
  • 12. Chefs Rate Top Trends for 2010 (Dec. 1, 2009) 1. Locally grown produce 2. Locally sourced meats and seafood 3. Sustainability 4. Bite-size/mini desserts 5. Locally produced wine and beer 6. Nutritionally balanced children's dishes 7. Half-portions/smaller portion for a smaller price 8. Farm/estate-branded ingredients 9. Gluten-free/food allergy conscious 10. Sustainable seafood
  • 13. 11. Superfruits (e.g. acai, goji berry, mangosteen, purslane) 12. Organic produce 13. Culinary cocktails (e.g. savory, fresh ingredients) 14. Micro-distilled/artisan liquor 15. Nutrition/health 16. Simplicity/back to basics 17. Regional ethnic cuisine 18. Non-traditional fish (e.g. branzino, Arctic char, barramundi) 19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) 20. Fruit/vegetable children's side items
  • 14.
  • 16.
  • 18.
  • 19.
  • 20.
  • 21. Total Organic Food Category Growth: 1997 to 2008 15.8% Growth 07 v 08 Growth rate has slowed from our 20 to 25% clip to 15.8% this past year, but is still at double digits despite the recession.
  • 23. Local Grown Has Opportunity To Become Permanent Source In Supply Chain
  • 24. WHY SOURCE LOCALLY? Economic Impact: Buying locally supports local economies. Shorten Distance From Farm to Fork: reduce “Food Miles”, In the U.S., it is estimated that produce travels an average distance of 1,500 miles from farms to the homes of customers. This not only results in higher fuel costs, but can hurt rural communities where agriculture is the backbone of the economy, hence the term "Food Miles". This is why sourcing locally or as locally as possible can have profound effects on local economies and the environment.
  • 25. What’s Next For the Industry
  • 26. Foodservice Industry Fresh-cut Category Mother Nature
  • 27. International Harmonization of Food Safety Standards & Systems Labor Availability/Enforcement Need to Have a Comprehensive Immigration Reform Bill The Next Big Step In Seed Development Technology Another Major Food Safety Incident Harmonization of North American 3 rd Party Audits & Universal Standards International Adoption of Traceability Technology Global Expansion of Businesses Growing Affluence in Developing Countries
  • 28. The Class Produce Group 8477 Dorsey Run Road Jessup, MD 20794 410-799-5700 Sales: Call Jim Simonton at: 443-864-2923 Contact: [email_address] www.classproduce.com Follow us On:

Editor's Notes

  1. The acai berry (pronounced ah-sigh-ee) is a fruit that grows on the acai palm trees in the Amazon rain forest of Brazil. It is dark purple in color and about the size of a grape. It is extremely rich in nutrients. Natives of the Amazon region have made this berry a major part of their diet for hundreds of years. Goji berries grow on an evergreen shrub found in temperate and subtropical regions in China, Mongolia and in the Himalayas in Tibet. They are in the nightshade (Solonaceae) family.Goji berries are usually found dried. They are shriveled red berries that look like red raisins. Mangosteen is a tropical fruit that is grown primarily in hot, humid climates of southeast Asia such as Thailand, Malaysia, Singapore, Vietnam, and Indonesia. It is a dark purple fruit about 2 to 3 inches in diameter – the size of a small peach or apple. Mangosteens are unrelated to mangos. The hard rind can be nearly one inch thick. At the center is the soft opaque white fruit, which resembles a head of garlic but tastes slightly sweet and tart. Purslane is a creeping plant.  It's usually considered a weed, but it can also be used as a salad green. It gives a kind of tangy, peppery flavor a bit like arugula.  You can also cook it like spinach.  It's got a number of healthy nutrients in it (especially vitamin C and omega-3 fatty acids).A few farmers grow it, but most of them consider it a weed and try to get rid of it.  It has a tendency to creep into everything else.  You can often find it at farmer's markets, but it rarely gets into grocery stores except as part of a fancy pre-made mesclun salad mix.