The International Fresh Produce Association is calling for closer cooperation, improved traceability and stronger government food-safety programs as federal and state agencies continue investigating Cyclospora illnesses linked to iceberg lettuce.   IFPA said its first concern is for those affected by the outbreak and identifying the root cause. The association is urging regulators, policymakers and […]

Pressure and deadlines push people into “hurry-up syndrome,” and that’s when mistakes happen. Operating a produce business on thin margins while facing numerous challenges is difficult enough. Making repeated mistakes can cause real damage. Some mistakes are harmless, while others are costly—and the costly ones can sink a company.   Avoid these damaging produce business […]

The New England Produce Council will give produce, floral and foodservice professionals two distinct ways to engage when its 26th annual expo returns to Encore Boston Harbor in Everett, MA, Aug. 17-18.   Monday’s programming emphasizes leadership, community and relationship-building, while Tuesday shifts attention to sourcing, product discovery and the business issues shaping the Northeast […]

While oranges are famous for vitamin C, a single red bell pepper contains nearly three times more. Kiwi fruit also contains nearly twice as much vitamin C per cup as an orange. Many vegetables are primarily water—cucumbers are about 95% water, while potatoes are roughly 80% water. Placing an underripe avocado in a paper bag with a […]

Freshness Control   Fresh-cut fruits and vegetables are living and breathing during and after processing. They are subject to rapid deterioration and can support the growth of large populations of microorganisms. Unlike other processed foods, there is no kill step during processing and there is no treatment, other than good temperature management, that will significantly […]