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Market Minute: Veg crops maturing for promotions despite weather challenges

By
Ron Pelger

Even though more rain is scheduled to pass over California this week, the storms are beginning to weaken and hopefully dissipate. The temperature in the Arizona desert growing area is getting a lot warmer, which will mature growth and result in plenty of product being available at an immediate rate.vidalia onion display

The transition from the Yuma, AZ, area to Salinas, CA, will take place soon. Crops out of Yuma will be harvested up to the second week in April.

Cucumbers: Demand moderate. Market about steady. Supplies out of the east is better with Mexico shipments lowering the pricing. Looks like the market will start to be in a promotable trend ahead.

Sweet Corn: Demand fairly light. Market lower. Florida is now harvesting and the supplies are expected to increase within a couple of weeks. Plan promotions ahead.

Asparagus: Demand light. Market about steady. Peak supplies are now coming out of Mexico and Peru with the Stockton California Delta crop starting in April. So there will be plenty of asparagus for planning promotions. The San Joaquin 37th Asparagus Festival will be in Stockton, CA, and run April 14 through April 16.

Eggplant: Demand light. Market is about steady and lower with a good supply available to promote.

Zucchini and Yellow Squash: Demand fairly good. Market about steady. Good supply out of Florida and Mexico. Promotable.

Green Beans: Demand fairly good. Market about steady. Good supplies and excellent quality on a lower market. Promotable.

Vidalia Onions: Get ready for this popular sweet onion deal out of Georgia. Midway into April will be the packing date for the 2023 Vidalia onion deal. Plan early and be first to promote Vidalia onions as consumers wait for them to become available in the stores again.

Communicate with your suppliers on all of these items to assure availability and prices suit your ad promotions.

Ron Pelger is a produce industry adviser and industry writer. He can be contacted at 775/843-2394 or by e-mail at [email protected].

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