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.
Presentation to The American Culinary Federation
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 <ul><li>Fresh-cut products </li></ul><ul><li>Foodservice packs </li></ul><ul><li>Retail type packs for anytime grab and go snacks from your canteens </li></ul><ul><li>Full range of packaged salads to individual single serve packs </li></ul>
<ul><ul><li>Product receiving and incoming inspection </li></ul></ul><ul><ul><li>Handling to reduce waste and shrink </li></ul></ul><ul><ul><li>Storage; how to store products properly to reduce waste shrink </li></ul></ul><ul><ul><li>How to lay out a cold box to maintain quality </li></ul></ul><ul><ul><li>Safe handling of fresh produce </li></ul></ul><ul><ul><li>Produce prep in the kitchen </li></ul></ul>Benefits To Norwegian Cruise Lines – Training <ul><li>We have one of the leading foodservice trainers on staff: We can provide training to your staff, or your customers in conjunction with you, in the areas of: </li></ul>
<ul><li>We have a great corporate Chef on staff: </li></ul><ul><li>Chef Paul Beaulieu </li></ul><ul><li>American Culinary Federation </li></ul><ul><li>Recertified in Nutrition and Sanitation fall of 2008 </li></ul><ul><li>Taught Cooking classes for Share our Strength Program (American Express) </li></ul><ul><li>Teaches an array cooking classes, menu development and kitchen prep. Chef Paul can work with you and your schools, restaurants </li></ul><ul><li>We can provide assistance in the areas of: </li></ul><ul><li>Menu ideas </li></ul><ul><li>New product application & usage ideas </li></ul><ul><li>Produce prep tips </li></ul>Benefits To Norwegian Cruise Lines – Corp Chef Support
<ul><li>Food Safety & Traceability: Class Produce Group is fully compliant with the latest Food Safety and Traceability standards. </li></ul><ul><li>Our HACCP certification and other existing food safety procedures are second to none. Class has added a complete traceability program and a Country of Origin labeling program to our extensive safety policies. You can be assured that product purchased from Class Produce has been handled and graded according to strict standards and can be tracked all the way back to the farm level! </li></ul><ul><li>Primus Labs Third-Party Audits: 91% audit obtained. Most recent audit was August 15, 2008. We will be undergoing another audit in the near future </li></ul>Food Safety
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 <ul><li>Mother Nature </li></ul><ul><li>Changes In The Market Place </li></ul><ul><li>Food Safety </li></ul><ul><li>Government </li></ul><ul><li>Competitive Forces </li></ul>
<ul><li>Consumers </li></ul><ul><ul><li>Face higher or same prices </li></ul></ul><ul><li>Retailers/Wholesalers/Distributors </li></ul><ul><ul><li>Higher contract price levels, or greater percent of open market purchases </li></ul></ul><ul><li>Growers/Producers </li></ul><ul><ul><li>Better breakdown their costs of inputs and relate them back to total cost of goods, and impact on longer-term contracts with customers, Hit brick wall with their suppliers (cartons, chemicals, inputs, plastics, etc.), forced to take extremely firm stance on contract negotiations </li></ul></ul>Implications:
Why Organic Matters to Consumers <ul><li>They believe reducing pesticide exposure is healthier for them </li></ul><ul><li>They believe that keeping chemicals out of the environment is better for the air, water, land and living things </li></ul><ul><li>Consumers perceive organic food to be healthier </li></ul>
<ul><li>78% are buying more organic products on sale </li></ul><ul><li>69% are buying more organic products with coupons </li></ul><ul><li>32% are switching to less expensive conventional brands </li></ul>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
<ul><li>Consumer: </li></ul><ul><ul><li>Wider range of higher quality organic products increasingly available on year-round basis & range of value-added & bulk formats with more stable pricing </li></ul></ul><ul><li>Retailers/Wholesalers/Distributors: </li></ul><ul><ul><li>Ability to attract wider range of less price sensitive customers with an increasingly wider range of sophisticated suppliers </li></ul></ul><ul><li>Growers/Producers: </li></ul><ul><ul><li>Another targeted consumer segment, higher returns, deepened customer relationships </li></ul></ul>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 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.
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: