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🌱 Good afternoon, and welcome to today's fresh newsletter!
In today's email:
Fifty Years of Transformative Leadership at Oppy
Global Produce Leaders Unite in Guadalajara
Trivia: Which Fruit Grows in Hanging Clusters Called "hands"?
Fresh Picks: Our Handpicked Produce Content from the Web
Boost Grocery Profits with Potatoes: 3 Strategic Approaches For 2025
EFI Simplifies Certification Process
Basciani Foods: A Family Legacy of Tradition and Innovation
Tip of the Day: Curate Pre-Packaged Meal Kits with Fresh Produce
BUSINESS AND LEADERSHIP
Fifty Years of Transformative Leadership at Oppy
John Anderson, CEO and managing partner of Oppy, celebrates 50 years with the company on March 15.
Starting as a warehouse worker at 18, he played a pivotal role in transforming Oppy from a $7 million regional business into a $1.5 billion global leader in fresh produce.
His leadership expanded Oppy into international markets, introduced the Optimo supply chain system, and reinforced a culture of trust and excellence.
Anderson’s contributions have earned him numerous accolades, including the Order of British Columbia (2024) and the International Humanitarian Ellis Island Medal of Honor (2025).
His legacy is defined by strategic vision, industry leadership, and a commitment to strong partnerships, ensuring Oppy’s continued success in the global produce market.
INTERNATIONAL
Global Produce Leaders Unite in Guadalajara
The IFPA Mexico Conference will be held in Guadalajara from May 14-15, bringing together global leaders in the fresh produce sector.
Key topics such as food safety, innovation, tariffs, and consumer trends will be addressed.
Paulina Gross from Euromonitor International will present a market trends analysis, while Doug Bohr, IFPA’s Chief Strategy Officer, will provide an update on the association’s strategic plan.
In addition to informative sessions, the event will offer networking opportunities and an expo featuring innovations and business solutions.
According to Rubén Ramírez, IFPA’s Country Manager in Mexico, this event is essential for connecting the agribusiness supply chain and accessing strategic insights for decision-making in an ever-evolving market.
TRIVIA
The _____ changes color from green to yellow as it ripens due to chlorophyll breaking down to reveal carotenoid pigments.
It grows in hanging clusters called "hands" and is technically classified as a berry.
Which fruit grows in hanging clusters called "hands"? |
🥑 Avocados from Colombia experience highest volume growth to date | Colombia is set to supply a record 130 million pounds of Hass avocados to the U.S. during the 2025 Traviesa season, with peak volumes expected in late April and May. With growing confidence in Colombian avocados, the industry is expanding its market share through improved production, quality, and supply consistency. (TheProduceNews.com | March 18, 2025)
🌬 Orchard Ops: Make Wind Machine Maintenance a High Priority | Regular maintenance of wind machines is essential to prevent costly failures, ensure optimal performance in protecting orchards from frost, and avoid hazards associated with wear and fuel depletion. (GrowingProduce.com | March 14, 2025)
📈 Global Market Overview: Ginger | Ginger prices in North America are slightly higher due to steady demand and limited supply, with Brazilian ginger expected to return in May; Germany faces declining demand and quality issues, Italy relies on Chinese ginger post-Brazilian season, and France maintains a stable market. (FreshPlaza.com | March 14, 2025)
🪙 Tariff Threats Put Growers, Retailers in ‘Untenable, Unenviable Situation’ | Potential tariffs on fresh produce from Canada and Mexico could disrupt North American food supply, increase prices, and create uncertainty for growers and retailers, with the International Fresh Produce Association urging exemptions to maintain affordability, stability, and access to fresh fruits and vegetables. (ThePacker.com | March 14, 2025)
🛒 Trendspotting: Record Month Sees Online Grocery Sales Push Past $10 Billion | In February 2025, online grocery sales reached a record $10.3 billion, driven by membership discounts, an increase in active users especially those over 60 and significant growth in delivery, pickup, and home shipping services. (TheProduceNews.com | March 14, 2025)
🧑🌾 Farmers Share the Economic Boost of No-Till, Cover Crops on Their Operations | No-till farming and cover crops can improve soil health, reduce fuel and labor costs, and enhance field accessibility during wet seasons, though farmers may face an economic transition period before realizing long-term financial and environmental benefits. (AgWeek.com | March 11, 2025)
POTATOES
Boost Grocery Profits with Potatoes: Three Strategic Approaches for 2025
In 2025, retailers can boost grocery profits by strategically merchandising potatoes, which drive higher basket sizes, averaging $97.57 compared to $49.08 without them.
Effective strategies include cross-merchandising potatoes with proteins and meal kits, featuring premium varieties, and leveraging digital marketing through shoppable recipes and influencer partnerships.
Placing potatoes in high-traffic areas and secondary locations, such as the meat aisle, encourages additional purchases and meal inspiration.
Health-conscious consumers are drawn to potatoes’ nutritional benefits, including high potassium and vitamin C content, making clear signage and wellness messaging key sales drivers.
By integrating innovative marketing tactics and emphasizing convenience, retailers can maximize potato sales and shopper engagement.
FOOD SAFETY
EFI Simplifies Certification Process
EFI has announced a renewal of its certification, effective March 5, 2025, with a more flexible approach focused on social responsibility and food safety.
The update reduces redundant audits and costs, allowing producers to choose specific standards while prioritizing worker participation.
Companies such as Costco, Kroger, Walmart, and Whole Foods support this model for improving communication and labor management.
EFI has also expanded certifications for farm labor contractors and regenerative organic standards.
According to its director, Peter O’Driscoll, the simplification will strengthen its impact and attract new partners.
This initiative enhances transparency and sustainability in the supply chain, aligning with market and consumer demands.
INDUSTRY SPOTLIGHT
Basciani Foods: A Family Legacy of Tradition and Innovation
Basciani Foods has built its reputation over nearly a century by staying true to the values and work ethic instilled in its founding family.
Founded in 1925 by Emedio Basciani, the company began as a modest family venture committed to delivering fresh, high-quality mushrooms.
Today, now in its fourth generation, the business still reflects the principles of hard work, dedication, and a hands-on approach a reminder that success in a labor-intensive industry is rooted in leading by example.
The company’s ability to blend traditional work ethics with modern growing and packing technologies has enabled it to maintain consistent quality day in and day out.
The range of mushrooms produced by Basciani Foods speaks to both the diversity of culinary applications and the company’s expertise in cultivation.
The portfolio includes varieties such as the mild, meaty, and versatile white mushrooms, the earthy and robust crimini mushrooms, and the memorable, rich portobella mushrooms each offering distinct textures and flavor profiles that suit a variety of dishes.
Further adding to its repertoire are shiitake mushrooms, known for their rich umami qualities; oyster mushrooms with their delicate, velvety texture; and the firm, dense king trumpet mushrooms.
The offerings extend to maitake mushrooms, which carry an earthy, spicy note, as well as beech mushrooms with their subtle nutty sweetness.
Chanterelle and porcini mushrooms provide unique fruity, earthy, and nutty flavors, while lion’s mane mushrooms offer a mild, sweet taste with a texture reminiscent of seafood.
Mushroom cultivation is recognized as one of the most environmentally responsible forms of agriculture, requiring significantly less water, energy, and generating lower carbon emissions than many other food production industries.
The emphasis on environmental stewardship not only enhances the nutritional appeal of mushrooms packed with essential vitamins and micronutrients but also aligns the company with a growing consumer demand for products that are both good for the body and the planet.
In recent years, the company has embarked on a phase of significant growth and modernization that highlights its dynamic approach to business.
At its Avondale, Pennsylvania facility, the company opened 14 new growing rooms, adding approximately 170,000 square feet of growing space.
This expansion is part of a broader initiative that also includes doubling the space dedicated to oyster mushrooms, establishing a dedicated logistics division to streamline deliveries, and acquiring additional bagging machinery to enhance production capacity.
The company’s operational footprint is impressive in both scale and scope.
In addition to its headquarters in Pennsylvania, Basciani Foods operates facilities in Orlando, Chicago, and Minnesota.
Basciani Foods has five processing and distribution centers strategically located
The story of Basciani Foods is also one of enduring family involvement and continuity.
The leadership team includes third-generation members such as Richard A. Basciani Sr., Mario J. Basciani Sr., and Michael J. Basciani Sr., each of whom brings over 50 years of experience to the table.
Their commitment to the business has paved the way for continued growth and innovation while preserving the family values that have been integral since the company’s inception.
With 17 family members currently employed across the third, fourth, and even fifth generations, the company’s legacy is deeply personal, reinforcing the notion that the passion for quality and service is passed down through each generation.
The narrative of Basciani Foods is a balanced one, illustrating both the storied history of a family-run enterprise and its pragmatic approach to modern challenges.
The company’s evolution from a small-scale operation to a national supplier of high-quality mushrooms is underpinned by a relentless pursuit of improvement.
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TIP OF THE DAY
Curate Pre-Packaged Meal Kits with Fresh Produce
Many customers struggle with meal planning and often reach for pre-made or processed options.
Solve this by curating pre-packaged fresh produce meal kits, each containing the exact ingredients needed for a simple, nutritious recipe.
Examples of meal kits:
Stir-Fry Kit – Includes bell peppers, broccoli, snap peas, and garlic with a recipe for a quick vegetable stir-fry.
Taco Night Kit – Features avocados, tomatoes, lettuce, and onions for the perfect fresh taco toppings.
Smoothie Kit – Pre-portioned bananas, spinach, and frozen berries for a nutritious smoothie.
Display these kits in the produce section with recipe cards or QR codes leading to instructional videos.
Promote them online with a “What’s for Dinner?” weekly feature, showcasing different kit options.
Encourage customers to share their results using #DinnerInABagChallenge for a chance to win discounts or featured content.
By providing convenience without sacrificing freshness, you make produce shopping easier while boosting engagement and repeat purchases.
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