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the Georgia plateau, to the Georgia plain, we have three distinct soil types and growing climates. We are able to grow most every kind of tree, plant, root and tuber. It all has a place within our state boundaries. You can find it all right here. Having that diversity helps us.”
Georgia’s vegetable portfolio is vast and deep, and includes broccoli, cabbage, carrots, green onions, other sweet onions, potatoes, sweet potatoes, tomatoes, field peas, butter beans and a host of leafy greens. Greens
include collards, kale, beets, spinach, Swiss chard, turnip, dandelion, Napa and flat cabbage and specialty greens.
LARGE DIVERSITY HELPS RETAILERS, RESTAURANTS
“This is a very diverse state,” says Eric Bolesta, salesman with the Grower Network, LLC, formerly known as Ken Corbett Farms LLC, which grows and ships vegetables and citrus from Lake Park, GA. “This state has 350 to 400 miles from one end of the
state to another. There are the mountain regions in the north all the way down to the coastal plains, which allow growers to grow numerous crops in the same state, similar to California.”
Retailers, including Publix Super Markets, Inc., based in Lakeland, FL, value Geor- gia’s contributions. “Over the years, both retailers and customers have come to enjoy the seasonal varieties and volumes of great- tasting, high-quality fruits and vegetables from Georgia,” says Maria Brous, director of
GEORGIA GROWN PRODUCE
NEW GEORGIA COMMODITIES KEEP RETAILERS SUPPLIED By Doug Ohlemeier
Georgia growers continually invest in varietal improvements, seek new commodities to grow and make other improvements, including new pack- aging to help their retail and wholesale customers sell more products.
“Georgia is always on the front edge of new agricultural products,” says Matthew Kulinski, deputy director of marketing for the Georgia Department of Agriculture. “New crops in Georgia include citrus, olives, pomegranates and ginger.”
This fall, the Lake Park, GA-based Grower Network, LLC, formerly Ken Corbett Farms LLC, plans to increase harvesting of satsuma oranges. The grow- er-shipper first planted satsuma trees in 2012, and for the past two years, has been harvesting and shipping fruit. The Grower Network plans to install a packing line before harvesting begins in mid-October. Production typically ends by mid-January. Eric Bolesta, salesman, says the company expects to harvest 800,000 pounds from its South Georgia groves.
“This will be our biggest season yet,” he says. “There are plenty of people putting in trials, but we are in it to win it. This will really help retailers. The more exposure the state can have on different items, the better, and the more relevant [a grower-shipper] becomes. It’s staying in front of the customer. It doesn’t matter the item as long as you stay relevant.”
New varieties are helping Salinas, CA-based Naturipe Farms LLC’s Georgia blueberry production. “We
have new proprietary blueberry vari- eties starting to produce in Georgia as well as some of the latest releases of public varieties that continue to advance our position,” says Mario Flores, director of blueberry product manage- ment. “Organic blueberry production in Georgia has more than doubled in the past three years. We continue to see this trend on incremental growth of volume.”
Baker Farms LLC, a Norman Park, GA-based grower-shipper of leafy greens and other vegetables, is marketing its roots in new packaging. The company has introduced 1-pound serving-sized bags of Rootables, prepackaged and washed turnips and beet roots.
In the past, beets and turnips were sold in 25-pound containers, which necessitated repackaging by grocers. As the product is washed and packaged on
PHOTO COURTESY OF BAKER FARMS
the farm, the new packaging reduces handling.
“This is a really convenient product for the consumer who is asking for these kinds of vegetables,” says Heath Wether- ington, general manager. “People who never really thought they liked beets and turnips are now trying recipes on the grill.”
Leger & Son, Inc., Cordele, GA, has restored space once used for pecan production to provide additional water- melon cooling. “The renovation guar- antees extended shelf life and main- tains quality for our customers and consumers,” says Jordan Carter, director of sales and marketing. “We are also working with processors. Fresh-cut is a thriving market and is only getting larger. We are really excited about the move forward.” pb
74 / JUNE 2019 / PRODUCE BUSINESS