Page 48 - February2019

n AVAILABILITY ABOUNDS
“Florida’s year-round growing season makes it easy for consumers to find an abundant selection of fresh healthy Florida produce and vege- tables,” says Mindy Lee, Fresh from Florida bureau chief and media and communications and media manager for the Florida Department of Agricul- ture and Consumer Services (FDACS), based in Tallahassee, FL. “During late fall through spring, Florida is a primary supplier of fresh grown vegetables and fruits. Produce grown during this period is as ‘local’ as they can supply to their customers.”
From one end of the state to another, Florida growers supply North America and international destina- tions produce. In the southern half of the state — in the Everglades region and above — vegetables including bell peppers, cucumbers, squash and eggplant as well as tomatoes and trop- icals are grown. In the northern part of the state — in the Palatka, FL, region — potatoes and cabbage are grown.
In between the top and bottom — in the center of the state near the I-4 corridor — strawberries, blueberries, watermelon, citrus and vegetables are produced in large numbers. The Indian River region on the East Coast grows volumes of grapefruit and oranges.
A big advantage is Florida growers’ capacity to supply product as long as 10 months. “Florida’s season ensures retail markets will always have fresh and local produce to offer their consumers,” says FDACS’ Lee. “Florida produces the bulk of U.S. fresh commodities from November to early June, while most other U.S. states are dormant.” pb
FLORIDA’S CROPS IN SPRINGTIME
Major crops typically harvested in Florida (x-availability).
Weather conditions can affect the spring harvest schedule.
COMMODITY
Bell Peppers Blueberries Broccoli Cabbage Cantaloupe Carambola Carrots Caulifower Celery Cucumbers Eggplant Grapefruit Guava Lettuce Mangos Mushrooms Oranges Papaya Peaches Peanuts Potatoes Radishes Snap Beans Spinach Squash Strawberries Sweet Corn Tangerines Tomatoes Watermelon
MAR. APR. MAY
x x x x x
x
x x x
x x x x
x x x x
x x x x x x x x x x x x x x x x x
x x x x x x x x x x x x x x x x x x x x x x x x
x x
x x x x x
x x x x x x x x x
x x
SOURCE: FRESH FROM FLORIDA
of-sale material is noticed. Add the vivid colors, shapes and tastes of Florida tropicals and you’ve tempted point-of-purchase sales.”
e quality of Florida produce has helped it become a critical part of the 87 Harps Food Stores in Arkansas, Oklahoma, Kansas and Missouri, says Mike Roberts, director of produce operations for the Springdale, AR-based chain. “Florida’s quality seems to get better every year,” he says. “Ten to 15 years ago, we didn’t source any Florida berries. Now we’re doing Florida berries and peaches.
48 / FEBRUARY 2019 / PRODUCE BUSINESS
It’s getting better and better out of that part of the country for us.”
In strawberries, Florida’s window begins in November as California production winds down and before California’s seasonal start in early April. Florida’s competition is Cali- fornia and Mexico, says Sue Harrell, director of marketing for the Florida Strawberry Growers Association (FSGA), which is head- quartered in Dover, FL. “We can supply the East Coast and Canadian markets with the freshest product possible because of fewer
miles traveled,” she says.
Florida maintains many logistics and distri-
bution advantages. Such distribution and logis- tics advantages are crucial for more perishable produce. e more than 100 million people between Baltimore and Boston alone is a valid reason for sourcing Florida’s fresh tomatoes, says Chuck Weisinger, president and chief exec- utive o cer of Fort Myers, FL-based Weis-Buy Farms, Inc. “Marketing is very important, and price is important,” he says. “We (Florida) can deliver to those Eastern markets for a lot less than other countries or places can. Buyers can receive faster arrivals. e guarantees are even more. at’s what Florida can give to the world and to the Northeast, Southeast and Midwestern parts of the U.S.”
PROXIMITY KEEPS COSTS CHECKED
at proximity helps ensure freshness and quality, says Brian Arrigo, president of Southern Corporate Packers, Inc., which is based in Immokalee, FL. “Customers can place an order, and it can be to them within one to three days,” he says. “ at can help keep them tight on their inventories, and it’s a fresher product they can order. Overall, because of the shorter freight times, the product will be fresher and will have longer shelf life. It’s a big bene t.”
Prices are lower for East Coast retailers sourcing from Florida, notes DLF’s Kiger, who says one of his largest juice orange customers last year paid delivered costs of $23 from Florida and $30 from California, because of trucking. “Logistically, and even during the structure when we have at the most expensive time during the spring, we still have a compet- itive edge,” he says. “ at allows buyers a little more time to decide what they want when looking at two- to three-day transits.”
In addition to product spending less time on the truck, Florida shippers can react quickly to changes in store sales, says PennRose’s Wyatt. “ e clear advantage for retailers East of the Mississippi River is having fresher product compared to imported or Western production,” he says. “Shorter transit times and lower transportation costs are key. e ability to react quicker to changes in sales is also a key advantage.”
To avoid being out of stock, retailers traditionally have been required to carry high amounts of inventory, a strategy that results in more costs, observes Duda’s Goodale. “As a result, we have seen more and more customers look for ways to tighten the days between when they generate purchase orders to when they get the nal sale so they can