The Prices of Fresh Produce in Hawaii is on the rise in second quarter of 2012 in all categories according to published reports by United Fresh Foundation. Certain amount of the increase is to do with inflation, but an excerpt from an industry report will shed some light on the trend upward in over the since the early part of the year. The paid report will show more, but the few points below shed some light upon the trends ahead for Hawaii and the whole nation.
Eight of the top ten fruits showed increases
Half of the top ten vegetables increased sales as well.
Avocados, berries, and cherries led the growth in fruit
Corn was still a driving force of increases in vegetable sales.
Organic fruit an increase of over 20%
Organic vegetables were lower, but still increased by 15%.
The report shows the average prices variations with higher overall prices for fruits. Vegetables as well showed marked increases in price. Overall organic volume was great than the same time period last year.
Fresh Produce Throughout the 50 States
Information on Hawaii State’s fresh produce profile produced by leading trade association United Fresh, can be found here, Hawaii Produce Report. Hawaii like all 50 states is largely effected by the fresh fruit and vegetable industry. The report shows profile including employment, acreage, farms, and production value for the state.
The profile highlights the impact of the fresh produce industry on the the health and economy of the whole state. At a Washington Public Policy Conference, attendees gave this information to their senators and representatives to show the importance of the Farm Bill being passed.
The report also gave detailed analysis of childhood and adult obesity as well as diabetes numbers. There were further details of the number of participants in federal food programs, National School Breakfast and Lunch Programs
The Fresh Produce Supply Chain in the U.S. is considered one of the most diverse in the world. An amazing variety of food products are available in the typical grocery store, The normal count of 280 different fresh fruit and vegetable items are available all year-round, in the summer months the number goes up over 300.
Many of the distributors do so from a great distance both local and foreign. The entire infrastructure of production, transportation and marketing that supports this system is well developed. What is missing is the diversity of source compared to the diversity of actual commodities. This makes it difficult for both fresh organic and fresh local produce suppliers to compete. Most commodities come from less than 10% of the the U.S. Yet, the apparent abundance may mask a lack of diversity in supply sources and can not only threaten supplies, but also threaten the whole pricing structure. .
Though it is a small trend, the demand for local fresh produce is growing. Both fresh organic produce and fresh local produce demand is increasing in demand. For diversity to take place, there will be a need for continued increase in demand to fuel the alternative supplies supply chain of fresh produce. Only through increase demand will the market supply start being filled more with local produce from farmers. As people realize the few points below that are in their favor will things increase significantly.
Fact Sheet EU F&V Export Trade Trends (Author: Freshfel Europe)
When you are making your fresh tomato selection, there are many details to be taken into account. Everyone likes red ripe tomatoes, but you must take into consideration the time frame before you will be using them. If they are red ripe, you must still pay attention to the freshness judging by the firmness. This will tell you whether the tomato is truly ripe or is bordering on being overripe. A ripe tomato should have pleasant smell. If choosing between two tomatoes which look similar, choose the one which has a heavier weight for its size.
Green or Unripe Tomatoes
Unripe tomatoes have no smell. If you are going to buy for use over the period of a week, then you should select a variety of tomatoes in different states of ripeness. Those which are at the peak of ripeness can be stored in the refrigerator to slow them from ripening. Those tomatoes which are unripe can be set out of direct sunlight at room temperature to ripen. Depending on the age of the tomato, it should be read to eat in a two or three days. Nothing beats a tomato direct picked from the vine, but a room ripened tomato can still have a good flavor if left out at room temperature before eating.