Supermarket Perimeter - June 2019 - 44

Produce

BY ANDY NELSON

fresh-cut products, says Dennis Christou, the
company's vice president of marketing.
Del Monte's ripening process starts by
placing palletized fruit inside of specially
engineered ripening rooms, Christou says.
Ethylene is then applied in gas form inside the
room. The gas starts the ripening process,
and over the next several days, the fruit is
evaluated by trained ripeners who administer
necessary changes to temperature to control
the speed and duration of ripening.

Cutting-edge technology
Current ethylene technology consists of
introducing ethylene gas through ethylene
generators into the ripening rooms to initiate
the ripening process. Before the advent of that
technology, Goldfield says, ripening would be
done by canisters of ethylene gas introduced
through a central gassing system.
In addition, pressurized ethylene canisters
were used where ripeners would puncture a
hole into the canister to initiate the ripening
process.
"The banana ripening rooms used to be
conventional ripening rooms, where the boxes
are chimney-stacked to create chambers for
the air to circulate around," he says. "In the
mid-1990s, the technology moved to pressurized forced air ripening rooms, which moves
the air directly through the boxes vs. just circulating around the boxes. This allows for better

temperature and color stage management."
Over the years, ripening technology has
evolved significantly, and Del Monte has taken
advantage of it, Christou says. In particular, the
switch from non-pressurized ripening rooms
to pressurized ripening rooms has made ripening more consistent and better controlled.
"We utilize only pressurized ripening rooms
for maximum temperature and ripening
control," Christou says. "It guarantees the
ability to precisely control temperature and
allows our ripeners to provide the best quality
produce that consistently meets consumer
expectations."
Over the last three years, Del Monte has installed several new ripening rooms at various
facilities across North America. These new
rooms are "multi-fruit" rooms that are capable
of ripening both bananas and avocados.
After ripening, Christou says, the
temperature of avocados must be reduced to
around 38F, and multi-fruit rooms are capable
of these lower temperatures. In addition, the
company's new ripening rooms are capable
of dual temperatures within the same room.
That allows the ripener to set the left and
right side of the rooms to slightly different
temperatures, resulting in more precise control
of the process.

Mango ripening help for retailers
The Orlando, Florida-based
U.S. Mango Board's Ripe and
Ready to Eat program provides
retailers with a marketing
advantage to sell mangos
by offering consumers fruit
that's ripe and ready to eat.

44 - JUNE 2019

Extensive consumer research
demonstrates that ripe mangos
have a higher acceptance with
consumers, leading to higher
sales.  The program enlists
a ripening expert to design,
implement and evaluate a rip-

ening program for mangos. The
ripening expert travels to retailers and other supply-chain
partners to determine their
ripening capabilities and assess
all the technical factors that
can affect the success of the

www.supermarketperimeter.com

program. The expert also
audits mango in-store displays
and storage rooms.
That helps provide useful
insights and suggestions to
improve ripening.

SERGIO37_120 - STOCK.ADOBE.COM, DOLE FOOD CO.

FEW THINGS TURN OFF a fresh produce consumer more than biting into a piece of fruit before it's ready to eat. To ensure that the buyer of
that banana, avocado, pear or mango becomes
a repeat purchaser - even a loyal customer -
shippers continue to refine their ripening capabilities and to work with their retail partners on
selling fruit when it's at its peak.
Unripened bananas grown by Westlake
Village, California-based Dole Food Co. Inc.
arrive at distribution centers and warehouses,
where the banana pallets are immediately
loaded into ripening rooms that maintain airflow, pulp temperature, and humidity throughout the ripening process, says Bil Goldfield,
Dole's director of corporate communications.
For 24 hours, Dole fruit is placed under ethylene gas, a naturally occurring gas byproduct
of ripening, to initiate the ripening process, in
which the internal pulp turns from starch into
sugar. The ripening process typically takes 5 to
6 days to ripen to a color stage 3.5 - 4.
"It's a time/temperature relationship,"
Goldfield says. "Once the fruit has reached the
desired color stage - typically a color 3: 50%
green, 50% yellow - the boxes are shipped on
refrigerated trucks to the retail stores. Typically
a banana load is at a customer distribution
center for 5-7 days."
Coral Gables, Florida-based Del Monte Fresh
Produce ripens bananas and avocados before
they ship to retail, as well as mangos for its


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Supermarket Perimeter - June 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - June 2019

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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