Jewell: California Giant moving superb quality blues to marketplace
Jewell: California Giant moving superb quality blues to marketplace
During April, California Giant Berry Farms — headquartered in Watsonville, CA — was in its peak season for California coastal blueberry production. “Quality has been superb, and we expect to see this quality persist throughout the month of April,” Director of Marketing Cindy Jewell told The Produce News.
Coastal volume slowed down in mid-April just as production in California’s Central Valley was ramping up at the end of the month. “The warm winter has resulted in us calling for a peak perhaps one to two weeks ahead of last year, meaning that the month of May should be perfect for great volume and quality for our local California Giant blueberry season, capitalizing on the Memorial Day demand,” Jewell went on to say. “Our overall volume is up slightly from last year.”
California Giant primarily markets blues to the retail sector under the “California Giant Berry Farms” label. “We do have two new coordinators in our sales department this year assisting our sales group with all berry sales, and we are currently interviewing for a new bush berry category manager in our sales department,” Jewell said. “Our new coordinators are Gaby Pena and Wes White.”
The company is partnering with Stemilt Growers LLC, located in Wenatchee, WA, in a venture to co-promote strawberries and blueberries. “We have a marketing program we will be launching in early May that will extend into July 4th promoting our strawberries and blueberries in a cooperative consumer campaign with Stemilt,” Jewell commented. “The promotion is called ‘Berries and Cherries Oh My.’ This will be a blogger recipe contest that features weekly recipes and weekly winners as well as a grand prize winner. We are partnering with Stemilt cherries since our two commodities really do share space at retail during this peak volume time of the year, and it’s a great way to encourage consumers to buy both berries and cherries during key summer months and be creative with combining them into many different types of recipes.”