In a move designed to infuse capital into the company, Ready Pac Foods Inc. in Irwindale, CA, has partnered with Bayside Capital, a private equity firm.

Ready Pac Executive Vice President and Chief Financial Officer Craig Delaney would not reveal the size of the deal but said that the investment Bayside has made in the privately held produce company will "position us to continue to grow our business" and take it to the next level.

Western Growers Association, based in Irvine, CA, will open a Washington, DC, office April 30 that will be staffed by Executive Vice President Matt McInerney on a temporary basis while a full-time federal government affairs staff is being hired.

Barry Hirsch, one of the owners of Kleiman & Hochberg Inc., a wholesale produce distributor at the Hunts Point Terminal Market in the Bronx, NY, died Tuesday evening, April 10, after suffering a massive heart attack.

Mr. Hirsch, 50, had been at a local gym and was returning to his home in Old Tappan, NJ, when he felt the onset of chest pains, according to family members. He was taken to nearby Englewood (NJ) Hospital, where he died.

On April 11, representatives from leading produce trade associations and the California Department of Food & Agriculture Secretary A.G. Kawamura announced plans to create a Center for Produce Safety at the University of California-Davis.

The center will be housed at UC Davis' Western Institute for Food Safety & Security, which has a mission is to conduct research that enhances the safety and security of the nation's food supply.

An Easter weekend freeze devastated fruit crops from Georgia to West Virginia. There may be damage farther north, but time will probably show that growers in Pennsylvania, New Jersey and New York state didn't sustain major crop damage.

Peach grower Cline Cash of Cash Farms Inc. in Cowpens, SC, told The Produce News April 11 that for several hours on the morning of April 7, the temperature was 24 degrees at his 100-acre peach farm. "It was pretty much a 100 percent loss. We'll wait until next year and hope for better weather."

Researchers from the Virginia Polytechnic Institute & State University, the University of Minnesota and the University of Oslo in Norway used the ferric reducing ability of plasma assay method to measure the antioxidant levels in 1,113 different food and beverage items. Artichokes were found to be the leading vegetables in terms of providing anti-oxidants per servings and were No. 4 overall. The results were recently published in the American Journal of Clinical Nutrition.