As the U.S. presidential primary races continue, one of the debate topics has been "change." The candidates are being challenged with questions about change. But how will any changes influence business, especially the food industry?

What will happen in produce? Do growers, shippers and retailers have any idea of what lies ahead? Is change expected to have an impact on today's management, or will it be business as usual?

The benefits of using carbon dioxide to displace oxygen and ethylene in a pallet of strawberries during shipment has long been known, and the technique of enclosing the pallet in a bag and flushing out the oxygen and ethylene by using carbon dioxide has been widely used in the strawberry industry for some 25 years.

ATLANTIC CITY, NJ -- Nearly 1,000 attendees came to network, learn and see the newest products and services available to vegetable growers from over 100 speakers and vendors at the Atlantic Coast Agricultural Convention & Trade Show, held here Jan. 15-17 at the Trump Taj Mahal Casino Resort and sponsored by the Vegetable Growers Association of New Jersey.

Originally known as the New Jersey Annual Vegetable Meeting & Trade Show, the annual event used the aptly phrased slogan for this year's convention, "Making changes. Growing stronger."

WASHINGTON -- Three produce associations moved one step closer to adopting industrywide traceability standards, an effort that the groups acknowledge won't come cheap to a company's bottom line but is urgently needed.

Ron Carkoski, president and chief executive officer of Four Seasons Produce Inc. in Ephrata, PA, said the produce industry has lost a friend with the passing of Anthony Francis Colagiovanni, who died Jan. 11 following a yearlong battle with leukemia. He was 57.

"It's quite a loss," Mr. Carkoski told The Produce News.

"Tony joined the Four Seasons family in January of 2000 as a member of the buying team and developed into the role of lead buyer before his illness struck," Mr. Carkoski added.

As a result of the recent widespread frosts throughout the growing regions of California, highly flavorful artichokes known as "frost kissed" artichokes are now in stores for a short time.

"The impact of frost on artichokes is similar to how human skin reacts to sunburn," Kori Tuggle, marketing manager for Ocean Mist Farms, said in a press release. "Frost turns the outside layer of the artichoke dark brown, and then it flakes and peels."

Once cooked, the brown outer layer is gone, resulting in the soft green artichoke that is familiar to people.