Page 37 - Index

Hemisphere in addition to serving the strong local market.
“Our fruit has traveled down to Central and South America, along with Israel,” says Sommers. “We do mostly domestic sales, but we have certainly done a lot of export.”
e Michigan apple brand travels throughout most of the United States and a considerable part of the world.
“Michigan apples are sold in 32 states and 18 countries,” notes Smith. “Michigan apples are exported all over the world, including coun- tries in Central and South America, as well as Asia.”
A LOCAL BRAND THAT TRAVELS WELL
Although the brand travels, Michigan apples are treasured most by consumers within the state or the neighboring Midwest area.
“Michigan apples have been at the forefront of the local movement,” says Brian Coates, vice president of sales at Applewood Fresh. “ e movement toward more local produce across the produce department helps with selling Michigan apples by drawing more attention to regionally grown apples. Local apple sales continue to grow. Applewood Fresh ships in the Midwest to Iowa, Minnesota, Missouri, and Kansas, south to Texas, Georgia and
Florida, and exports a small percentage of the crop. Folks want to know where the apples are grown,” says Taylor. “We use a seal that says they are from Michigan. We sell them primarily east of the Mississippi.”
e growers near the shores of the Great Lakes are well situated to market their fruit as local to a huge portion of the country’s popu- lation.
“Consumer data continues to show shoppers prefer locally grown produce,” says Smith, of the Michigan Apple Committee. “With half of the U.S. population within 500 miles of Michigan, the concept of locally grown works very well for us. As the third largest producer of apples in the nation, we can serve that population with locally grown, high quality fruit.”
Geography positions Michigan growers to be able to serve most of their customers with apples that are fresher than the competition.
“Michigan apples log fewer miles than Washington and New York apples,” says Apple- wood Fresh’s Mascari. “ at is excellence in sustainability. We respect and value the natural resources that enable us to deliver the world’s best apples to you. Taste the locally grown di erence. Local means fresh, and reduces the carbon footprint.”
e combination of proximity to the markets and the bene cial in uence of the microclimate from the lake make these apples a quality eating experience.
“It’s a mind blowing, crunch packed, juice a licious experience,” says Mascari.
HONEYCRISP AND A FEW FRIENDS
Honeycrisp, which can only be grown near the shores of Lake Michigan, is widely popular. “Michigan can grow an exceptional Honey- crisp,” says Sommers. “ e avor pro le is
outstanding, while the color is superior.” Michigan Honeycrisp, Fuji, Gala and Jona- gold are consistently ranked highly, according to Swindeman from Applewood Fresh, but Weber
from Tadych’s is developing a new favorite. “Another apple from BelleHarvest we really like is the Topaz,” he says. “ e avor is the opposite of Honeycrisp; it’s really tart, but it’s
a good tart.”
Growers are constantly experimenting,
however, in order to add new and exciting vari- eties to the mix.
“ e newest variety expected to catapult Applewood Fresh’s reputation for excellence is Rave,” notes Swindeman. “We’ve grown the juicy, early season Honeycrisp-meets-
PRODUCE BUSINESS / SEPTEMBER 2019 / 37