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D’Ottavio focuses on two fronts: New Jersey and Florida

By
Seth Mendelson
Michael D’Ottavio and Anthony D’Ottavio in a watermelon field in Immokalee FL.
Michael D’Ottavio and Anthony D’Ottavio in a
watermelon field in Immokalee FL.

Officials at D’Ottavio Farms are ready to tackle the upcoming fall produce season in two distinct regions of the country. One is up in southern New Jersey and the other is at the company’s operation in Immokalee, FL.

The result, they say, is to ensure retailers and consumers are offered both a healthy assortment of product year-round and the best quality possible by the Vineland N.J.-based vertically-integrated grower, wholesaler and trucking company.

According to Michael D’Ottavio, the president of D’Ottavio Farms, the fall season looks to be a good one for the operation, which was established by Callie D’Ottavio when he cleared 30 acres of land in south New Jersey with horses and dynamite to raise sweet potatoes and broccoli more than 120 years ago.

Despite some bumps in the road in the form of intense heat, D’Ottavio is quite optimistic that the fall growing season will produce a healthy crop from the Garden State.

“We could not ask for better weather for our fall crops in New Jersey,” D’Ottavio said. “We believe that with the heat waves behind us and the cool nights we currently are experiencing, it really helps to grow excellent quality fruits and vegetables in the fall months ahead.”

So, what does that mean for the retailer and consumer? Lots of products hitting retail shelves in the weeks and months ahead. “We have our farm completely filled in New Jersey with pole cucumbers, red, green and yellow bells, specialty peppers, eggplants, green and yellow squash,” D’Ottavio said. “We also have hard squash, kale, cabbage, parsley, cilantro, dill, lettuce, bok choy, beets, OG herbs and much more. I’m expecting strong demand as we head into the fall and we will be ready for it.”

D’Ottavio Farms is also going full tilt at its Florida division. “We have already started planting watermelons, Bell peppers, specialty peppers, squash and cucumbers at the Florida location,” he said. “Eggplants and red bells will follow in the next couple weeks. With all the weather challenges in Florida, we decided to spread out our plantings to help mitigate the risk of a weather event.”

The farm, now operated by the fifth generation of family members, including his son, Anthony, and daughter, Erica, D’Ottavio called the next generation of the family getting involved a key to the future. While Callie D’Ottavio started the ball rolling, Michael’s father, Ronald, and mother, Elaine, took over the business in 1953 and started to diversify the crops and expand the acreage, Now, with more than 37 items raised on 1,200 acres in New Jersey and Florida, the next generation has its chance to participate and keep things moving forward.

“The next generation is going to add a lot of excitement and knowledge to what we are doing here,” he said. “I am so happy to have them involved in what we are doing and helping to grow this business. They are the key to our growth.”

Demand is expected to be strong for fall produce and D’Ottavio said that everyone involved in the operation is doing all they can to not only make sure that they keep retail shelves full and consumers are happy but ensure that D’Ottavio Farms remains a major player in the industry for many more years.

“We will also increase our acreage to help fill the strong demand for East Coast product,” he noted. “With continuing growth in many directions along with full traceability, the highest levels of food-safety, and our own dedicated trucking company we can ensure our customers that they are supporting a fifth-generation farm that will always stay ahead of all the challenges in our industry and will continue to farm for many more generations to come.” 

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