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to retail, foodservice and wholesale groups with shorter notice than the Western growing states. Wisconsin shippers are able to take advantage of short notice orders, lling a short-term need for retailers, wholesalers and foodservice groups. In the same way, these groups get the advantage of being closer to the shipping point, to help them avoid out-of-stock situations.”
KNOWN FOR QUALITY, VARIETY
Dick Okray, president of Plover, WI’s Okray Family Farms, cites the state’s Healthy Grown
program, which markets Wisconsin potatoes as being grown with fewer chemicals and accom- panying conservation and land restorative programs. “ e perception that Wisconsin is kind of a natural resource type of state helps sell our state,” he says. “For all the right reasons, we receive good credit for being environmentally sensitive to things that are going on.”
A combination of elements makes Wisconsin a favorable place to grow potatoes, says Sanford Gleddie, vice president of agricul- ture and business development for the Little
Potato Co., which is based in Edmonton, Alberta, Canada. “Wisconsin’s location de - nitely helps with age of inventory,” he says. “You’re getting a product that hasn’t been sitting in storage as long as perhaps something from the other side of the continent. at’s a big deal and important for shelf life.”
Wisconsin’s quality is known nationally, says Okray. “All the sheds working here are capable of excellent grading, sizing and getting customers what they are exactly looking for, whether it’s packaged or individually-wrapped potatoes. Even with the bulk displays, produce managers are nding good quality. ey are getting what they are asking for and making sure their deliveries are on-time.”
LARGE DISPLAYS HELP SALES
Last fall, Trig’s, a Rhinelander, WI-based chain of seven stores in north-central Wisconsin, promoted Wisconsin’s new crop through large displays and many accompanying educational pieces. e promotion also included WPVGA’s Wisconsin Spudmobile, a traveling educational billboard, which stopped at the stores. e promotion helped expand interest and increased sales, says Audrey Glodowski, produce/ oral director.
“ e displays created excitement around a vegetable that could be overlooked,” she says. “We try to make those potato displays fun and as positive and educational as we can. Pota- toes are an important part of our business in Wisconsin. People were buying a lot more potatoes.”
Wisconsin grows several di erent types of potatoes. “We are able to grow all varieties of potatoes so we can o er a full spectrum of potato varieties for our customers,” says Larry Alsum, president and chief executive of Alsum Farms & Produce, Friesland, WI. “Wisconsin’s fertile soil lends itself as an ideal place to grow eco-friendly potatoes. e sandy soil typog- raphy and seasonal climate allow us to grow a wide array of varieties available to supply our customers’ needs, including russet, red, white, gold and ngerling potatoes.”
In addition russets, reds, whites and yellow potatoes that Wisconsin grows, the state is also increasing its o erings of specialty potatoes, the creamers and ngerlings. Houlihan says many growers are growing for e Little Potato Co.’s Deforest, WI, packing plant. “Wisconsin is now a big supplier of specialty potatoes like nger- lings and an important supplier to the East Coast and the Midwest with all these di erent potato varieties,” he says.
e location has proved ideal for the Little Potato Co. “We were looking for a location in
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