Maurice A. Auerbach: a veteran of the New York Produce Show
Maurice A. Auerbach: a veteran of the New York Produce Show
Bruce Klein, director of marketing for Maurice A. Auerbach in Secaucus, NJ, told The Produce News that the company is a veteran of the New York Produce Show, adding that the first three shows in New York City were great experiences, and that the show was enhanced greatly when it moved from the Hilton Hotel to Pier 94 at 55th Street and the West Side Highway.
The company will be exhibiting at Booth No. 330 at the NYPS.
“The overall experience of the New York Produce Show has been great,” said Klein. “The networking opportunities have proven to be fantastic. We had an opportunity at the 2011 show to showcase our new facility the day before and after the show for customers who were in town.”
Klein also feels that the timing of the show is perfect.
“It’s just after Thanksgiving and well before Christmas and the start of Hanukah,” he said. “And what better time is there to be in New York City? The holiday lights are up, windows are decorated and the spirit of the holidays is everywhere. Hopefully it won’t be bitter cold, and being early December, it likely won’t be intolerable.”
Maurice A. Auerbach is a third-generation family-owned business that started distributing garlic during World War II. In the 1970s, it expanded its product line to include a variety of produce sourced from around the world. It specializes in garlic, shallots and other specialty items, including tropical and Asian produce, and it handles organic garlic, shallots and tofu.
“We have new packaging and labels that we will be showcasing at the New York Produce Show,” said Klein. “We’re very happy and excited about this initiative, and it is in keeping with our new cutting-edge facility.”
The 60,000-square-foot facility has 45,000 square feet of refrigeration and an unbroken cold chain. The construction also offers enhanced sustainability.
“We are benefiting tremendously from the increased efficiencies we now have,” Klein said. “The unbroken cold chain is a major benefit. Overall, it’s easier for us to do more business, and that was our goal.”
He added that the facility accommodates the company’s food-safety initiatives and leaves room for future programs related to food safety and traceability.
Klein also announced that it has a new employee. Jane Mahoney joined the company about six months ago and is working in sales. Fresh out of school, Mahoney is a recent graduate of Saint Joseph’s University in Philadelphia, PA, where she majored in food marketing.