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This is Vienna’s Vegetable Orchestra: a 10-piece ensemble from the city of Beethoven, Brahms and Mozart that plays music with instruments made entirely from fresh produce.Read More
Farmers end up throwing away about 10% of their apple yield – mostly from apples that have fallen to the ground and no longer look pretty enough to end up in grocery stores. Other apples are tossed because they're too small, too big or have sun spots.Read More
Health experts and scientists say produce, grown either conventionally or organically, is safe to eat for you and your children. Not only are conventionally and organically grown fruits and vegetables safe and nutritious, Americans should be consuming more of these, not less, if they hope to reduce their risk of cancer, heart disease, diabetes, and obesity.Read More
Sometimes, innovation makes for strange bedfellows.
In the Northern Nevada desert, on land once spattered with grazing cattle, inside a 31,000-square-foot greenhouse, tilapia and tomatoes are farmed in partnership. The hydroponic tomatoes break down waste from the fish for nutrients while also cleansing the water so it can be recycled back to the tilapia tanks.Read More
"It is our hope to promote healthy eating to become a mainstream choice, as well as the organic way to produce healthy foods," said Ma Xiaochao, project officer with Know Your Food, a self-publishing community focused on food sustainability.Read More
Reducing your consumption of animals products could yield benefits for your health and the environment.Read More
Do you feel like your mood is dropping along with colder temperatures? Take a deep breath and spend a moment to reflect upon how you eat. Are you eating three meals each day? Do you consume two types of fruits and vegetables every day?Read More
One of Dole Philippines Inc.’s biggest pineapple production and canning operations will start to get power from the fruit’s waste in an effort to cut costs and boost sustainability.Read More
Many organic advocates claim that genetically engineered crops are harmful to human health, the environment and the farmers who work with them. Biotechnology advocates fire back that genetically engineered crops are safe, reduce insecticide use and allow farmers in developing countries to produce enough food to feed themselves and their families.Read More
Spiky, strenuous to prepare and containing foul smelling slime, it has until recently been regarded as a "paupers fruit". Now, the jackfruit is being hailed as a meat replacement superior to soy by restaurants, and is lining the shelves of supermarkets.Read More
North Dakota State University compared two years of fresh apples exposed to periodic Thermaculture versus conventionally grown apples and concluded that the Agrothermal Systems process created significantly higher inducible levels of phenolic metabolities and related antioxidant activity.Read More
Juice, consumed alone or in other products, may help improve a consumer’s daily diet. Many fruit and vegetable juices are sources of important vitamins, minerals and often times, fiber.Read More
Anti-aging effects of compound in some fruits and vegetables verified in novel new researchRead More
New York’s first Variety Showcase, held last week near Union Square, was to help connect plant breeders, farmers, and chefs so that they can, in turn, create, grow, and cook fruits and vegetables that are better in every sense imaginable.Read More
Peppers, potatoes and other vegetables have built up their own following in the organic section.Read More
Call them UFOs, Sauzee Swirls, or Flat Wonderfuls—flat peaches are taking over the world one market at a time.
This summer’s been called The Summer of Sleaze, of Rage, of Missing Out, and of Scam. Might I be so bold to throw my hat into the ring and call it The Summer of the Donut Peach?
Okay, so maybe it’s a stretch, but I’ve seen more squat, pancaked peaches—which are sweeter, milder, and less fuzzy than their spherical sibs—this year than ever before. What once seemed like a rarity, sold at only the fanciest grocery stores (when Florence Fabricant wrote about “a new kind of white peach” sold at Grace’s Marketplace in 1993, she called the fruit “juicy and luscious” though “peculiar” and “positively deformed”) has become commonplace: crates piled high at the farmers’ market, clamshells for sale at Whole Foods and on Fresh Direct. I love their name, their look, and their feel, and I can't leave the market without buying at least one for each palm.
With such a funny shape (they’re like the Persian cats of peaches), you might assume there’s some funny business going on with their breeding. But flat peaches aren’t genetically-modified oddities at all: They’re the descendants of wild pan tao (also called peento) peaches from China, which were introduced to the US nearly 150 years ago. It wasn't until the ‘60s and ‘70s, however, that scientists at Rutgers New Jersey Agricultural Experiment Station hybridized the plants to produce hardier, frost-resistant trees with bigger, sweeter, peachier fruit. They called the fruit, low in acid and high in sugar, the Saturn (you can guess why).
Jerry Frecon, now a horticultural consultant and Rutgers professor emeritus, worked with Dr. Fred Hough to develop Saturn at the Agricultural Experiment Station, then, in the ‘80s, brought the variety to Stark Bro’s Nurseries and Orchards Co. in Missouri, which purchased the license to grow and sell the trees.
Though the trees were originally intended for home gardeners, flat peaches growing in Washington were eventually brought to the attention of Frieda’s Specialty Produce, the company credited with making the produce section of the American grocery store infinitely more colorful and flavorful (they introduced spaghetti squash, kiwi, alfalfa sprouts, and hundreds of other fruits and vegetables to the US market). Karen Caplan, Frieda's President and CEO and daughter of founder Dr. Frieda Caplan, remembers sitting in the conference room when a salesperson representing the farm pulled out the flat peaches. "Oh my God! They look like doughnuts!" And so the peach was named. In 1986, Frieda's Specialty Produce trademarked the Donut name and enjoyed exclusivity as the flat peach purveyor for about a decade. With its juicy sweetness and eye-catching shape, "the Donut Peach "was a dream come true," Caplan told me. "It was just a darling."
When the Stark Bro’s' license for the Saturn peach expired in the early 2000s, more farmers were able to grow flat peaches than ever before, opening up the market and putting flat peaches in more stores. And since those early days, many more varieties of trademarked flat peaches have been introduced in US markets—Frecon estimates there are 15 to 20 kinds in this country, and many more around the world—as people have grafted and hybridized. You’ll find Galaxy, UFO, TangoOs, BuenOs, Sweet Bagels, Sauzee Swirls, Flat Wonderfuls, and Peach Pies, just to name a few. (The Stark Bro's stopped selling Donut Peaches in 2009, when it became economically inviable for their supplier to keep growing them.)
And while the original Saturns had easily removable pits, with pink skin and white flesh, there are now flat peaches with yellow skin, or yellow flesh, or stones that cling. Flat nectarines, which will soon be introduced to the New Jersey Breeding Program, are already grown and distributed as the oblong Nectapie by California’s Family Tree Farms.
When Lou Terrulli of Baldor Specialty Foods, one of the largest distributors of produce and specialty foods in the Northeast and Mid-Atlantic, first encountered flat peaches in the ‘90s, he was struck by their small stature, high sugar content, and short growing window. These days, the demand is high, he imagines, because people “learn about something today and can have it tomorrow.” More growers are finding the need to put [flat peach] trees in their orchard to supply the ‘Baldors of the world.”
Of the three farmers I spoke with at the Union Square Greenmarket, two had started growing flat peaches in the past five years. Since they’re susceptible to blight and finicky in their development (the skins split as the peaches grow outwards), they demand a higher price. For that reason, Frecon explained, “they have to have really good flavor. If they don’t, people aren’t going to pay extra money for them.”
One particular farmer at Union Square named Joe, who requested that I not mention his last name or his orchard, has been growing flat peaches for ten years. When I asked him which of the three varieties at the stand (yellow-fleshed donuts, white-fleshed donuts, and greenish-skinned mango peaches) was his favorite, he explained that he thought all were silly. They’re good snack-sized fruit for kids, he told me, but “if you’re an adult you should be eating regular peaches.” (Self-sabotage.)
This adult, however, finds donut peaches irresistible. Brilliant marketers, you win! And while most peach experts I spoke to agreed that the novelty of a smushed peach might wear off (particularly if the flavor can’t keep up with the price), I want to make it clear to any horticulturists out there reading this story: I would buy a flat plum and a flat apricot. Flat cherry? I’ll pass.
“This story of recycling is the wrong subject. You want to make the grower earn money and monetize the product.”
Before he rushes off to a meeting, this remark from Massimo Bellotti of French plastic packaging company Groupe Guillin shows the conflict at play between the commercial interests of the fresh produce industry and a tide of anti-plastic sentiment sweeping across the globe.
In the words of Will Mercer of British company Coveris, technical advances in plastic packaging have extended shelf life and improved hygiene by warding off microbial threats while also substantially cutting food waste and the associated environmental footprint.
“But the big bit that we actually forgot was to bring the consumer along,” Mercer said during a talk at Fruit Logistica in Berlin last month.
So where exactly have consumers been left behind on this journey? And how can the fresh produce and packaging industries get them back on board while also responding to shifting preferences towards more environmentally-friendly solutions?
The cold turkey approach to plastic adopted by a section of society and retail will undoubtedly help alleviate the gargantuan problem of plastic islands floating around the world’s oceans, but a real solution needs to be systemic and involve the plastic companies themselves.
In this special feature, we take a look at the challenges of making ‘green’ packaging affordable and accessible, the competing environmental interests of plastic waste versus food waste, and the innovators harnessing new materials for the shopping aisle.
- Compostable, biodegradable, recyclable
- A plastic packaging industry perspective
- Sustainable Packaging in practice – a matter of execution and willpower
- Food waste versus plastic waste
- Could grass paper solutions be the next frontier?
Article by Fresh Fruit Portal
Nature & More, Europe's leading distributor of organic produce, is going to mark organic fruits and vegetables with Natural Branding, in close cooperation with Swedish supermarket chain ICA, in order to save on plastic packaging. Natural Branding is the organic version of laser marking. The first organic products that will be sold with Natural Branding are avocados and sweet potatoes. Just on avocados alone, this will eliminate at least 725,000 packaging units in the coming year. With more products and customers, the number can easily run into millions.
Organic avocados in supermarkets are usually packed in plastic foil because they must be distinguished from conventional avocados that are sold in bulk. The supermarkets want to prevent organic avocados from being weighed and paid for as conventional, because of the price difference. The same goes for sweet potatoes, apples, and many other organic products. Stickers can be an alternative, but the problem there is they come off, and besides they use paper, glue, ink, etc.
Nature & More can now mark fresh produce without using any materials. Natural Branding is the organic approach to marking fruits and vegetables with a laser beam. In the process, a bit of pigment is removed from the outer layer of the peel. This contact-free method was approved by EU Organic certifier SKAL, no additional substances are used, and the method is so superficial that it has no effect on taste or shelf life. The energy needed for a marking is less than 1% of the energy needed for a sticker.
Paul Hendriks, packaging expert at Nature & More, is very pleased with the new technology. "The most sustainable way to pack is not to pack. I have been saying that for years, but it has been difficult to bring about in the supermarket. With Natural Branding it becomes a logical option. We are very glad that ICA, as a front-runner, is taking this sustainable road with us. We think green consumers will be delighted, because research shows again and again that they disapprove of plastic packaging."
Nature & More expects to save a lot of plastic and energy with Natural Branding. In 2015, Eosta sold 725,380 packs of avocados to major Swedish retail chain ICA. To pack them, 217 km (135 miles) of plastic foil was used, at a width of 30 cm (11.8 inches). Measured in weight, this is 2,042 kg of plastic. Measured in CO2, it is equivalent to an average car driving 1.3 times around the world. On top of the plastic savings, the use of cardboard boxes and pallets can be decreased as well, says Hendriks.
Nature & More is the "trace & tell" trademark for organic fruits and vegetables of distributor Eosta, Europe's market leader in fresh produce, based in the Netherlands. Nature & More is constantly searching for ways to pack less. Nature & More campaigns Save Our Soils and True Cost of Food drew international attention.
Source: Nature & More
Article by Perishable News