“We will definitely be returning to exhibit at the New York Produce Show again this year,” Charlie Eagle, vice president of business development for Southern Specialties, headquartered in Pompano Beach, FL, told The Produce News.

“We have exhibited at every show since its inception. Obviously, the first year our experience was so good that we were compelled to return for a second, third and now fourth,” he said.

He added that he feels that moving the show venue from the Hilton Hotel to Pier 94 was a positive change. The show will again be at Pier 94 this year on Dec. 10-12.

“It is easier for people to walk around and spend time talking with exhibitors at Pier 94,” said Eagle. “The quality of attendees at this show is very good, and it gives us an opportunity to interact with customers in the Northeast region, and to meet new potential customers.”

He noted that last year the show faced some parking challenges, but word is now out that this issue has been improved upon for the upcoming show.

The timing of the show — more distanced from the PMA Fresh Summit, but closer to the holidays — will play out to the benefit of exhibitors and visitors alike, Eagle said.

“Typically the holiday season is a difficult time to initiate new business. But it does give us an opportunity to talk to customers and potential new customers about programs for after the holidays, so it will be interesting to see how this plays out,” he noted.

Eagle will be joined by Tracey Monahan, key account manager for Southern Specialties, at Booth No. 340. The team will be talking up some of the company’s new products as well as existing programs that continue to grow in popularity and demand.

Southern Specialties introduced several new products under its “Southern Selects” brand name at the PMA Fresh Summit in October, and it will be promoting them and reintroducing them to people who have not yet had a chance to see them. One is the “Southern Selects” French bean medley.

“We have combined both yellow and green French beans, which are snipped on the stem end,” said Eagle. “They also offer added value in that they are packaged in eight-ounce and one-pound microwavable pack sizes.”

Also under the “Southern Selects” brand, the company will feature its enhanced specialty tomato line at the NYPS.

“Our line includes heirloom, baby heirlooms, yellow and red teardrop tomatoes and Roma tomatoes on the vine,” said Eagle.

“Additions to our radicchio line will also be available for viewing,” he continued. “This growing program now includes Treviso and white radicchio varieties.”

Southern Specialties will also be showcasing its microwavable “Southern Selects’” peas and carrots. It puts a unique twist on this traditional item by blending sugar snap peas and hand-peeled baby carrot.

“Of course, we’ll also be showcasing our microwavable ‘Southern Selects’ asparagus line,” added Eagle. “Our green and white asparagus is available in 11, one-pound boxes, as well as in value-added packaging that was developed specifically for retailers, foodservice operators and club stores.”

“Southern Selects’” limes will also be featured at the NYPS.

“These are juicy limes from Guatemala that are available year-round,” said Eagle. “They are offered in pony boxes, bruce boxes and bags.”

Southern Specialties was founded in 1990 by Robert Colescott, president and chief executive officer, who set out with a mission to provide the finest restaurants and hotels in the nation with the best-quality specialty produce.

After years of success as a grower and supplier to the foodservice industry, it expanded its product line to include a variety of offerings for the retail and club store sectors.

The “Southern Selects” brand was developed to meet the needs of today’s educated consumers.

“Southern Specialties controls all aspects of growing, importing, processing and distributing its always expanding menu of specialty fruits and vegetables from the best farms in the Americas,” said Eagle. “Our foundation resides in the quality of people and businesses that make up our culture and enterprise.”