Ford's Produce Supply Update

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Asparagus markets are on the way down, the Peru continuing to have better supplies as pricing will slowly come down towards the end of May.

The Stone fruit season has begun and we’ve had peaches, cherries, plums and nectarines.

As for California products, Celery supplies remain extremely limited, but cauliflower hit the skids as several growing areas on the east coast have begun harvesting.

Squash, the bad news… Mexico is finished for the season, taking a lot of volume out of the market.

Tomato markets have been trying to rise for about 3 weeks now.  But after several false starts, prices are changing this week.

Corn is reaching peak production in Florida.  Quality doesn’t get much better.

Local News….

Local strawberries and blueberries are still going strong, and we’ll feature them as long as we can.

We’re seeing good supplies of local cabbage.

Broccoli just started locally.  Check it out.

Squash and zucchini are really cranking up locally, with many farmers reaching harvest time.

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!