The Chilean kiwifruit industry, made up of growers, packers and exporters representing more than 85 percent of Chile's fresh kiwifruit exports, have joined forces and formed the Chilean Kiwifruit Committee. The new organization will address such important concerns as production, quality control and post-harvest practices in addition to fielding marketing and promotion programs.

With the 27th annual tribute to Walla Walla sweet onions set to take place July 16 and 17 in downtown Walla Walla, WA, organizers are anticipating approximately 10,000 attendees over the two-day event.

Moreover, according to Kathy Fry-Trommald, marketing director for the Walla Walla Sweet Onion Marketing Committee, some of those planning to join the festivities are traveling considerable distances to do so.

Mike Locati, chairman of the Walla Walla Sweet Onion Marketing Committee, has his fingers crossed that 2010 will be another banner year for Washington's signature sweet onion. "Last year turned out to be one of our better years yield-wise and quality-wise," he told The Produce News April 22. "We just couldn't do anything wrong in the field."

LAS VEGAS, NV -- Many people believe that getting school-age children to eat fresh fruits and vegetables is a major challenge, but the experience of the New York City school food program demonstrates that children will eat fresh produce if it is available and convenient and if they are given choices, as is the case with school salad bars, according to two presenters at United Fresh 2010 here April 21.

As the watermelon season gains steam, Gordon Hunt, director of marketing for the Orlando, FL-based National Watermelon Promotion Board, is encouraging North American retailers to bring something new to watermelon displays by informing consumers of new shipping areas.

TAMPA, FL -- The Southeast Produce Council announced in mid-April the addition of a new education program for upcoming retail and foodservice professionals: the Southeast Training Education Program for Upcoming Professionals, nicknamed STEP-UP.

The objective of the new training program is to provide an enriched learning experience for 12 high-potential retail and foodservice professionals with emphasis on development of strategic business orientation, personal leadership and hands on field experience.