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New York State Vegetable Report
Think of New York and the bright lights of Broadway come to mind. Yet, it’s this mid-Atlantic state’s reputation for quality agriculture that pre-dates its star-studded reputation by more than 300 years. In 1870, New York boasted the largest number of farms in the nation, according to the New York History of Agriculture, an essay published by Cornell University’s Albert R. Mann Library. By 2012, data from the Albany, NY-based New York State Department of Agriculture & Markets (NYSDA&M) shows agriculture contributed more than $5.7 billion to the state’s economy. Of this, vegetables provided $450 million, which ranks New York fifth in the nation in fresh market vegetable production.
Costs, Waste And Food Safety Drive Packaging Innovation In Europe
Reducing costs, waste and the potential for food contamination have emerged as three key trends for the European packaging and packing industries as production costs continue to rise and protecting both the environment and the consumer become increasingly important.
According to leading players within the industry, the high cost of raw materials and labor across the European region has prompted demand for less or cheaper packaging and increased automation of the packing process.
California Baja Tomatoes
Though perhaps lesser known in the marketplace, Mexico’s Baja California region stands as an integral player in the tomato business. The most recent national tomato production report put out by Mexico´s Department of Agriculture (SAGARPA) in 2012, shows the Baja California region as the second largest producer of tomatoes in Mexico with a production of more than 296,000 tons — after Sinaloa´s production at one million tons.
“Tomatoes from Baja are extremely important,” says Jaime Chamberlain, president of J-C Distributing Inc. in Nogales, AZ. “Baja tomatoes represent a significant volume, especially for the West Coast of the U.S.”
Organic food of all sorts has become increasingly popular over the last decade, especially when it comes to produce. Growing organic requires a combination of art and science, and a host of care, commitment and dedication.
Ever since 2002, when the U.S. Department of Agriculture’s National Organic Program was created to provide standards for all domestically produced and imported products that are labeled “organic,” organic berries in particular have seen a sharp increase in both production and sales.
Christine B. Christian, senior vice president for the California Strawberry Commission, says consumer demand for organic berries is expanding, as is demand for most organically grown fruits and vegetables.
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