Supermarket Perimeter - June 2019 - 45

Partnering with retailers
Working closely with its retail partners is
crucial to Del Monte successfully marketing its
ripened fruits, Christou says.
"We review best practices with our customers regularly and remind them of the importance of having the right color fruit on display,"
he says. "Consumers are increasingly looking
for fruit that is ready-to-eat, so displaying fruit
that is ripe helps to satisfy consumers and
drive impulse sales."
Dole, Goldfield says, was one of the first
banana importers to implement Modified
Atmosphere Packaging technology for shelf life
extension. The company continues to utilize
the technology.
In addition, Dole's Technical Services department travels throughout North American
to visit customers and to assist in the recommended ripening best practices for each
customer's banana program.
"This is not a cookie cutter program,"
Goldfield says. "Each retailer has specific needs.
Our tech department provides assistance from
the arrival to the US port though the distribution chain all the way to the retailer."

Pear conditioning takes off
In the U.S. fresh pear industry, pre-ripened - or
"conditioned" - fruit is critical to consumer
acceptance.
There are currently 48 retailers in the U.S.
and Canada on a conditioned pear program,
which includes purchasing conditioned pears
from shippers or conditioning themselves at
their distribution centers, says Kevin Moffitt,
president and CEO of the Milwaukie, Oregonbased Pear Bureau Northwest. Just eight years
ago, only 35 retailers were selling conditioned
pears. Six new retailers have come on board
just this season.
It's estimated, Moffitt says, that 20% to 25% of
green anjou pears alone are being conditioned
and sold in the U.S.
"We live in a ripe-and-ready, 'want-it-now'
society," Moffitt says. "This means many
produce shoppers only buy fruit they can eat
immediately or very soon after purchase."
Half of pear buyers want to eat their pear
within one or two days of purchase. Displaying
conditioned pears, Moffitt says, helps meet that
consumer need. Ripe pears are consumed at
home sooner, leading to faster repeat sales and
profits for retailers.

A time/temperature
relationship is key for
banana ripening for
Dole and other fresh
fruit companies.

And it's not that hard to get a program up and running, Moffitt says.
"It's easier to condition pears than retailers think and the rewards for
them are big. Research has shown that ripe pears can outsell unripe
pears by 19.5%. In addition to the profit potential, a conditioned pear
program also gives consumers what they want: sweet and juicy pears
without having to wait."
Once they try conditioned fruit, they're far more likely to come back
sooner for their next purchase, he adds. Additionally, conditioned pears
have a more consistent flavor and texture, further delivering an enjoyable eating experience for consumers.
To condition pears, fruit is placed in a ripening room and warmed to
room temperature and exposed to a concentration of ethylene and then
cooled back down.
Conditioned pears that are cooled to 32F to 34F will stay firm
throughout the storage and shipping process and won't dramatically
ripen further until placed back at room temperature, such as on a retail
display. Conditioned pears can provide more consistent texture and
flavor throughout the box or load, and conditioning can also enhance
the sweet and juicy flavor pears are known for.
While the conditioning process has remained the same, Moffitt says,
ripening rooms have evolved. The newest ripening rooms commissioned by shippers in the U.S. are built with specifications just for
pears, meaning that fruit can be cooled to 32 degrees quickly after the
ethylene process. That extends shelf life and allows for transportation
across long distances without the fruit softening dramatically.
Banana and avocado ripening rooms, by contrast, generally are not
built to cool down to that level after conditioning, as those temperatures can harm those fruits.

www.supermarketperimeter.com

JUNE 2019 - 45



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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