SEPTEMBER 25, 2020 INDUSTRY NEWSLETTER

Lipman Family Farms www.lipmanfamilyfarms.com | PHONE 239.657.4421 | FAX 239.657.6951

ON THE HORIZON CONTENTS An Apple a Day- pages 4 & 5

Fresh Cut Spotlight- page 3

Keep Your Eye on the Consumer- page 4

National Weather Spotlight- page 4

Pack Your Bags - page 5

Produce Barometer-page 3

Restaurant Industry News-page 2

September Calendar- page 3

Transportation Facts- page 2

MARKET UPDATE Round Tomatoes: Tomatoes remain snug in the East. Lipman’s VA farms have had a light production week of crown fruit with smaller sizing and average quality. Volume is expected to be a little stronger for the next 7-10 days as we supplement the crown picks with 2nds. By the first week of October, we’ll begin winding down the season with only 2nds. Meanwhile, the NC and TN mountain growers are on the downhill slide of the season and look to finish up by mid-October at the latest. Yields and sizing have been down significantly as cooler temperatures move in and prior weather (frequent rain) takes its toll on crops. Although the Quincy area is on tap to start around Oct 12th, it looks to be a light season due to bloom drop and quality issues caused by the recent storm that tracked through the area. With Ruskin/ Palmetto not expected to see volume until late October/early November, we may be looking at a snug supply situation for the next several weeks. Western availability is also on the lighter side but for different reasons. CA’s mature green crops have been coming off light with most growers harvesting less than 3 times per week. Some are fighting disease and all are battling with the effects of previous extreme heat. Lipman has had a light week, but we do expect to have stronger picks next week with all sizing options available. At this point, most of the CA programs are looking to finish in mid-October, which will leave the deal to East Mexico where they are just starting to harvest Fall plantings, and Baja where supply will remain light until they start Fall fruit in 2-3 weeks. Roma Tomatoes: It’s very quiet on the Eastern roma front as the main area with availability is in the TN/NC mountain region, where things are slowing down pretty quickly. There should be a few romas in Quincy soon, but no major volume is expected until Ruskin/Palmetto is rolling in late October/early November. CA’s roma production is overall lighter, but steady from Lipman farms. Recent quality has required extra grading effort, but the fruit has definitely cleaned up as we moved further into the week. Romas will likely go a little longer than rounds, with product available until late October. Then, we’ll move to an all Mexican deal. As with rounds, Mexico’s volume is on the lighter side now, but should be increasing as Fall crops get started over the next several weeks. Grape Tomatoes: With the current production areas in the East winding down

before Ruskin/Palmetto is rolling, grape tomato supply is very snug in the East. There are a few in TN/NC but quality is questionable as the smaller fruit hasn’t handled the weather as well as larger tomatoes. We will harvest in VA for a few more weeks, but volume is definitely showing signs of seasonal decline. The good news is that we’ll start the season in Ruskin/Palmetto sometime in the October 3rd-5th time frame and expect a good crop. Unfortunately, the West doesn’t have much volume coming out of Baja or Central Mexico this week. Baja’s yields have been hampered by damage from the previous heat wave while Central Mexico is slow to come out of the recent downturn in the production cycle. Bell Peppers: Although there’s still a little fruit in MI, NC and a few other areas, bell pepper availability remains tight in the East. A couple of programs have started in SC this week but that’s not enough volume to meet demand. At this point, we’re looking to GA for the next volume center and they won’t see fruit until the first week of October. The tropical system that passed through GA recently could affect volume/quality in a light to moderate way, but there will be product available. Western supply is still coming out of CA’s Central Valley for now with desert crops coming along soon. Volume is decent, but this product is in high demand. Cucumbers: There’s cucumber production in GA, coastal NC, and a few other straggling local areas this week, providing mostly adequate supply for the East. Our NC crops were light this week due to a cool snap but should rebound as warmer temperatures set in for a few days. Quality has been good overall, especially from newer fields. In the West, volume remains consistent out of Baja while Mainland Mexico is gradually coming into seasonal numbers. Quality has been great out of Baja and should continue to be. Summer Squash: With most local deals finished up early, cool weather, and only light volume from GA so far, the squash deal is tight in the East. The early GA fruit has had some condition issues from the abundance of rain it received but this should improve as they work deeper into the planting schedule. That will be a good thing, as we won’t see anything from FL until the 2nd or 3rd week of October. Squash supply is also very limited in the West. CA’s Santa Maria and Fresno areas are nearing the season’s end, but have

seen volume decline quickly due to shorter days and bloom drop from extreme heat of a few weeks ago. This moves our focus to the new Sonora crops that cross at Nogales. At this point, there are only a few growers that are getting started with light volume, but we’ll see supply come on stronger over the next few weeks. Hard Squash: Acorn, butternut and spaghetti are readily available in MI, NY, ME, and KY as growers build supply for the upcoming high demand season. Most quality is good but there are some hit and miss problems, especially with scarring. CA’s keeping the West in supply while we wait for Sonora crops to start crossing in mid-late October. Green Beans: Green bean availability is limited on both sides of the country. MI is in the final stages of the season and GA won’t start until next week with what could be a rain-affected crop. This leaves VA and a handful of others to cover the East. The West is working through another week of sporadic and limited supply from 4 active growing areas with only pallet volumes available at a time. This situation is likely to last through the season. Fortunately, we expect to see good production from our Baja ranch by mid-October and more supply from the CA desert by the end of the month. Eggplant: GA has been slow to start with eggs, so the East is relying on the remaining bits and pieces of local deals to carry it through for supply. Most local areas are facing cooler temps, which are not helpful for eggplant production. Supply is also short in the West, as air quality and cooler weather has slowed production in Fresno. The CA desert area (Coachella) should get going sometime next week to provide some relief. Organic Veg: Eastern organic farms have called it a wrap, putting the focus on our Western program where most items are in the midst of seasonal transition. Baja’s squash and bell pepper numbers are light but they are coming in with a good supply of cucumbers. Local squash in CA is winding down quickly with very limited volumes remaining. The bell pepper deal is a little tricky as well but should improve once Coachella gets started in the next few weeks. The transition to Mainland Mexico is coming. They’re already seeing cucs and expect squashes to follow shortly.

SEPTEMBER 25, 2020 INDUSTRY NEWSLETTER

Lipman Family Farms www.lipmanfamilyfarms.com | PHONE 239.657.4421 | FAX 239.657.6951

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Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to the re-configuration efforts. And more than 40 percent of US consumers are likely to go to the drive-through, get takeout or use delivery even when dine-in is allowed, according to Tork. Even as restaurants reopen to some on-premise dining, takeout presents distinct advantages:

-Takeout can help make up for those “missing tables” resulting from social distancing requirements, even as it requires less of a restaurant’s biggest expense item: labor.

-Curbside takeout may project a “safer” image to patrons, as it does not require them to enter the restaurant and can even offer them the added reassurance of “contactless” pickup. Of course, along with the tremendous growth in takeout comes tremendous competition, and a need for differentiation. Here are six tactics you can use to make takeout as appealing and profitable as possible. 1. Delight Your Customers One of the timeless rules of the restaurant business still applies – don’t just feed your guests, delight them, surprise them, and they’ll keep coming back. With takeout, that might mean including the unexpected in their bags: a free appetizer, a sample of a new dessert, a coupon for their next meal, or a fun kid’s activity. 2. Simplify Their Lives Remember that it’s not just your business under stress during this pandemic, it’s your customers, too, and they’ll appreciate anything that makes their lives easier. Consider offering family-style takeout ordering with larger servings at a better value, with less packaging and labor required…and fewer decisions for a family to negotiate when ordering out. And be sure to include napkins with every order to promote good hygiene. 3. Deliver a Great Experience Eating out, or taking out, is never just about the food. It’s about the experience, so make yours positive every step of the way, from streamlined ordering, to clear directions for contactless pick-up, to high-quality packaging that keeps the food hot and doesn’t leak or come open on the way home. And make it memorable through branding – for instance, 70 percent of consumers say they feel more positive about a restaurant that has custom-printed napkins, according to Tork. 4. Naturally Cut Out the Waste Be sure that customers don’t end up with anything they don’t need or want in their takeout bags – that includes cutlery. Ask customers to specify plastic cutlery as an ordering option; you’ll be surprised how often they decline and how much that can save. 5. Make Takeout a Social Event Find fun, visual ways to promote takeout on your social channels. One great way to do this is to use napkin dispensers with advertising panels where you can create custom content and simultaneously post on social media. You can even engage customers by incentivizing them with coupons and other deals if they post about their takeout. Acknowledge the current pandemic with quarantine-themed promotions. Even better, let folks know if they order a specific item, a portion of the revenue will be donated to a local COVID-relief or other charity that’s important to the community or customer. 6. Stand up for Hygiene at Curbside Contactless curbside pickup doesn’t have to come off as thoughtless. An easy way to demonstrate your overall concern for health and safety is to make a free-standing hand-sanitizer dispenser a prominent part of your pickup station. Display a door or sidewalk sign with services available (e.g. takeout, curbside), instructions for pickup and hours of operation. Takeout isn’t just a stopgap measure to tide restaurants over until dine-in fully resumes. It’s a trend that needs to be leveraged for profit now and competitiveness in the future.

RESTAURANT INDUSTRY NEWS Maximize Takeout Profitability with These Six Steps By: Di Neal, www.modernrestaurantmanagement.com, September 24, 2020

TRANSPORTATION

FACTS *The average US diesel fuel price dropped from $2.42 to $2.40 per gallon over the past week.

*The average price for a

gallon of diesel is $.68 lower than the same time last year.

*All reporting areas saw price declines with the most significant coming from the Midwest and Rocky Mountain regions.

*California come in with the highest price at $3.26 per gallon, while the Gulf Coast remains the low-price leader at $2.16 per gallon.

*The WTI Crude Oil price dropped 1.6% this week, moving up to $40.31 from $40.97 per barrel.

* The transportation

shortage continues in the Delmarva area, NC, and potato shipping states this week. CA produce districts and TX/MX crossing points still have adequate trucking options available to move product.

SEPTEMBER 25, 2020 INDUSTRY NEWSLETTER

Lipman Family Farms www.lipmanfamilyfarms.com | PHONE 239.657.4421 | FAX 239.657.6951

Fresh Cut Spotlight

Appreciate a Mexican classic without the hassle and maintenance of chopping and mixing. Our fresh-cut cucumber pico de gallos offer convenience while still maintaining quality. Lipman processes this blend both with or without tomatoes, maintaining consistency in thickness, sizing, quality, and performance. We offer fresh, processed-to-order pico with several customizable options. Contact your Lipman sales rep to get started with this fresh, delicious item!

ITEM QUALITY PRICING

Bell Pepper Mostly Good E-Steady; W-Steady

Cucumber Good E-Steady; W-Lower

Eggplant Varied E-Steady; W-Steady

Green Beans Good E-Higher; W-Higher

Jalapenos Good E-Higher; W-Steady

Squash-Hard Good E-Steady; W-Steady

Squash-Soft Varied E-Higher; W-Higher

Tomatoes Fair to Good E-Higher; W-Higher

SEPTEMBER CALENDAR September 15- October 15 Hispanic Heritage Month September- All Month Food Safety Education Month September 25th National Food Service Worker Day September 26th Family Health & Fitness Day September 28th National North Carolina Day National Good Neighbor Day

Lake Park, GA Weather

PRODUCE BAROMETER

SEPTEMBER 25, 2020 INDUSTRY NEWSLETTER

Lipman Family Farms www.lipmanfamilyfarms.com | PHONE 239.657.4421 | FAX 239.657.6951

Health experts warn that a lingering effect of the coronavirus pandemic could be a mental health crisis. While therapy and medications for stress and anxiety are often necessary, the foods you eat can also play a role in your well-being. An American Psychiatric Association poll released in March found that 36% of Americans felt the existence of the COVID-19 pandemic was having a serious impact on their mental health. People were most worried about their finances, the risk of themselves or a family member contracting the virus, and the possibility of becoming seriously ill or dying. All the uncertainty surrounding the pandemic has increased stress and anxiety, leading to a greater demand for prescriptions for (and some shortages of) antidepressant, anti-anxiety and anti-insomnia medications. While it’s dangerous to treat food as a substitute for medicine, eating for your brain health can help ease the impact of anxiety, depression and even post-traumatic stress disorder, said Uma Naidoo, a nutritional psychiatrist and author of the new book “This Is Your Brain on Food.” People already focus their diets on other health goals, such as weight loss or heart health. As the coronavirus continues to upend our lives, eating for mental health can be just as important. The gut-brain connection The gut has been called the “second brain.” And we recognize the link between the two even if we don’t realize it: You may feel “butterflies in your stomach” when you’re nervous or “go with your gut” when you make an important decision. Naidoo said the two are connected physically and biochemically via the gut-brain axis, the complex communications network that links the emotional and cognitive centers of the brain with intestinal functions. The basis of the “gut-brain romance,” as Naidoo writes in her book, is the vagus nerve, a central part of the nervous system that controls mood, immune response, digestion and other bodily functions. It’s also a main connector of the brain and the gastrointestinal tract. Stress can inhibit the vagus nerve, impacting gut microbiota and upsetting gastrointestinal conditions. The central nervous system also produces dopamine, serotonin and other chemicals that regulate mood and process thought and emotion. Serotonin deficiency, in particular, can cause anxiety and depression, and about 90% of serotonin receptors are found in the gut. The gut-brain connection explains why what we eat affects our mental health. “It’s not just as glib as you are what you eat, but that specific foods have either a positive effect or a negative effect,” Naidoo said. Deanna Minich, an Institute for Functional Medicine certified practitioner and functional medicine nutritionist, also emphasizes the importance of diet to control inflammation in the body. “Having a healthy, anti-inflammatory diet reduces the other dysfunctional and even inflammatory ‘noise’ in the body that can be at the root cause for symptoms or disease,” she explained. Foods that can aid mental health Most of the key nutrients needed for brain and gut health are found naturally in foods, so it’s usually best to choose foods over supplements, Minich said. But dietary supplements can fill in any nutrient gaps ― just talk to a health professional first. For the best results, a nutritionist can tailor your diet to your individual mental health needs. But Naidoo said there are three categories of foods that everyone needs more of to help reduce stress and anxiety. 1. Prebiotics and probiotics Prebiotics are non-digestible components naturally found in the gut that promote the growth of good bacteria, while probiotics are the live good bacteria in the gut, according to the Academy of Nutrition and Dietetics. “Prebiotic and probiotic food sources are a very good basis to start regulating your gut health and therefore your mental health,” Naidoo said. Yogurt with active cultures is a top source of probiotics, along with fermented foods like miso, kimchi and kombucha. Sauerkraut, buttermilk and some cheeses, such as cheddar, mozzarella and Gouda, are other good sources. Prebiotic-rich foods include beans, legumes, oats, garlic, onions, berries and bananas. This article is continued on page 4…

NATIONAL WEATHER SPOTLIGHT Last Week’s Precipitation Totals and Extreme Minimum Temperatures

AN APPLE A DAY The Foods to Eat for Better Mental Health By: Erica Sweeney, www.huffingtonpost.com, September 1, 2020

SEPTEMBER 25, 2020 INDUSTRY NEWSLETTER

Lipman Family Farms www.lipmanfamilyfarms.com | PHONE 239.657.4421 | FAX 239.657.6951

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MARK YOUR CALENDAR & PACK YOUR BAGS? October 13-15, 2020

PMA Fresh Summit Online Event For more information or to register, visit: www.pma.com/events/freshsummit February 25-27, 2021

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2. Fruits and vegetables Fruits and vegetables contain valuable prebiotics, vitamins, minerals and antioxidants. For example, magnesium, found in avocados, nuts and salmon, and vitamin C, found in broccoli, oranges and kale, can help reduce anxiety. Fruits and vegetables are also natural sources of fiber, which can relieve anxiety. But only about 10% of American adults consume the recommended 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables a day, according to the Centers for Disease Control and Prevention. “They’re really good food for your gut bacteria,” Naidoo said. “When your good gut bacteria is fed by these nutrients, they thrive. And by thriving, they help your mood, help you feel better so that your chances of inflammation are lower.” 3. Spices Spices are calorie-free and flavorful, and their impact on brain and gut health is often overlooked. One of the best spice combos is turmeric with a pinch of black pepper, Naidoo said. Black pepper activates the curcumin compound in turmeric, which has antioxidant and anti-inflammatory benefits. “Putting turmeric in a shake, a smoothie or soup is an easy way to go,” she said. “You really only need a quarter teaspoon a day with a pinch of black pepper, and it targets anxiety, depression and many other conditions.” Dried oregano, curry powder, chili powder and cumin seed are other spices with high antioxidant levels. Foods that can hurt mental health Fried foods, processed foods, trans fats, nitrates and foods high in salt, saturated fat and refined sugars can worsen depression, anxiety and stress. “If you’re eating processed foods and fast foods every day, that’s basically making the bad gut bacteria thrive, and that’s when you start to run into problems with inflammation,” Naidoo explained. Too much caffeine and alcohol may also make you feel worse mentally but are usually OK in moderation. Drinking 400 mg per day or less of coffee shouldn’t have an impact on anxiety, Naidoo said. People respond to alcohol intake differently, but generally, four drinks a day for men and three for women is considered heavy drinking. How to start eating for your mental health To shift your diet with mental health in mind, Naidoo suggests starting small. Trying to change too much too fast can be overwhelming and diminish results. “Slow and steady change over time will start to build that healthy gut and basically start to build on the healthy nutrients that are good for your brain,” she said. Begin with a diet self-check. Write down what you ate over the past 24 to 48 hours, circle the foods that are unhealthy, and then decide on one simple change you can make. You don’t necessarily have to give up some of your favorite less-than-healthy foods, though. “I’m a big believer in not only nutritious food, but delicious food,” Naidoo said. “If you happen to be an ice cream person, that’s completely fine. Have it on your treat day. I don’t call it a cheat day because that’s a negative connotation. It’s a treat — enjoy it and move on.” How long the changes will take to make you feel better depends, Minich said. It could be anywhere from a few hours to a few days or months. Taking steps to improve your diet for your mental health is especially important today, she said, as the effects of the pandemic will persist. Concerns over jobs, finances, food insecurity, gaps in children’s education and more will take a toll. “A healthy diet can help mitigate or buffer one from these types of effects as it sets the stage for a beneficial gut microbiome and less inflammation, both of which are tied to mood, anxiety, depression and even sleep,” Minich said. This article was edited for space and content. To review the entire selection, please visit www.huffingtonpost.com

AN APPLE A DAY….Continued The Foods to Eat for Better Mental Health By: Erica Sweeney, www.huffingtonpost.com, September 1, 2020