Ford's Produce Supply Update

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We all had an eventful week last week, with the CDC’s advisory on romaine lettuce out of Yuma, AZ and the recall on 200,000,000 eggs on the east coast.  These two back-to-back events created a lot of concern and conversation.  Here’s how we dealt with it.  We quickly implemented our recall policy and contacted and recovered all unused fresh-cut romaine from our customers.  Next we...

Tomatoes are still in an oversupply situation, and prices just don’t get any lower than this.

Freight rates for cross country trucks continue to climb, with new regulations on the trucking industry costing them many thousands of dollars per month, and severely limiting the amount of hours a driver can work per month.

The California Navel Orange is one of the most delicious of all fruit when it’s at peak season. 

What’s Local Now? We currently have local strawberries, Swiss Chard, Asparagus, and Sweet Potatoes.  Lots of other items coming soon!

We’re starting to see some traditional spring time items, like English Peas, Ramps, and Morels.

FDA Food Safety Alerts & Recalls

Ford's Produce is Superior Rated!

Fords Produce Facebook Fan Page.

Ford's Produce Fruit Ripening Guide

Fruits that Ripen After Harvest
Fruits that Don't Ripen After Harvest
Apricots Nectarines Apples Limes
Avocado Papaya Berries Mandarins
Bananas Peaches Cherries Oranges
Cantaloupe Pears Grapefruit Pineapple
Carambola Plantains Grapes Strawberry
Honeydew Plums Lemons Watermelon
Kiwifruit Tomatoes

Ethylene Gas:  Benefits and effects to produceFords Produce Bananas
Ethylene is one of the most active plant hormones known.  Fruit can be ripened quickly by introducing ethylene gas into a controlled environment.  For example, it is often used to ripen bananas, tomatoes, and avocados.  By placing peaches in a closed bag, you’re taking advantage of the fruits natural ethylene to speed softening.

While ethylene is great for ripening some fruits, the gas can cause premature decay of other fruits and vegetables that are sensitive to it.  To avoid deterioration or rapid ripening of sensitive foods, you should avoid storing them too close together with products that emit a great deal of ethylene gas.  Damaged or older fruits generate increased levels of ethylene, so remove injured produce right away.  If you only have one cooler, keep lids on storage boxes, store sensitive items as far away as possible from ethylene producers, and rotate product properly.  If your inventory turns quickly, ethylene should not cause quality problems.

Fruits that produce high amounts of Ethylene
Apples Kiwifruit
Apricots Mangos
Avocados Papayas
Bananas Peaches
Cantaloupe Pears
Honeydew Plums
Fruits that are sensitive to Ethylene
Beans Greens
Broccoli Lettuces
Brussel Sprouts Okra
Cabbage Peas
Cauliflower Peppers
Cucumbers Spinach
Eggplant Squash

 

We look forward to serving you!