Markon takes hands-on approach with suppliers
Markon takes hands-on approach with suppliers
SALINAS, CA -- Markon Cooperative, a produce purchasing and marketing cooperative comprised of the leading independent broadline foodservice distributors in Canada and the United States, purchases its produce from some 50 suppliers nationwide.
But it is the company's level of interaction with those grower- suppliers that it believes offers special value to the consumer. In giving the trade media a tour of Markon's facility, here, and of some of its area suppliers on July 17, Markon President Tim York said that the company's thrust is "products, process and people." Markon member distributor Gordon Food Service USA participated in the tour.
Markon is in its 21st year of experience working in the foodservice realm. It gets product from suppliers whose fields face third-party audits for good agricultural practices. Markon's supplier facilities face third-party audits for GAP, good manufacturing practices and HACCP, as well as inspections three days per week by Markon inspectors. There are temperature monitors on all trucks originating on the West Coast. Markon's member distributors also take a comprehensive approach to quality assurance.
In addition, every item purchased from a Markon member- distributor is backed by weekly and monthly reports that provide insight into current market conditions and training materials to help kitchens operate safely and efficiently.
Markon procures spring mix from Misionero Vegetables, based here. Danny Canales, director of sales for Misionero, said that Misionero has had a business relationship with Markon for the past 15 years. Mr. York said that Markon prides itself on the level of expertise and activity of its field inspectors. The firm "is in our facility daily," Mr. Canales said.
Roughly 65 percent of Markon's offerings are packed under a "Markon" label. The "Markon First Crop" label consists of whole fruits and vegetables, which Markon bills as the "first brand of produce procured and packaged specifically for foodservice." The "Markon First Crop" branding involves tight specifications and the right pack sizes and packaging. Markon's "Ready-Set-Serve" branding offers 100 percent table-ready fresh-cut fruits, vegetables and freshly squeezed juices. The label includes tight specifications and daily facility inspections as well as an organic component. The company's "MVP" label consists of USDA-certified No. 2 grade potatoes and onions. The remaining 35 percent of Markon's business is packed under various grower-shipper brands.
Markon's supplier tour of the Salinas Valley and surrounding areas included stops at Taylor Farms lettuce fields, Dole strawberry and celery fields, Church Bros. broccoli fields and Misionero Vegetable spring mix fields.
Field inspectors for Markon such as John Galvez -- the emcee of the tour -- drive vehicles equipped to e-mail photos and their accompanying messages from the field directly to its members or to Markon's headquarters here to provide its sales team with real- time information from the field.
Mr. York said that Markon's field inspectors have to be "real diplomats" to walk a field and at times reject a supplier's product. "We have packing arrangements with suppliers," Mr. York said. "We don't own the field or the crop." This arrangement allows Markon to be nimble in seeking out suppliers to fill its orders. "We do a lot of field verification up front so we don't have to reject fields that often," Mr. York said.
All of Markon's products have traceback coding on their boxes and inner packaging material.
Markon has learned well how to ship product, Mr. York said. The thrust now is to understand what consumers want and "drive it back to the field level." The focus is on providing consumers with product that "may not be eye-appealing," but gives them what they are asking for, which is taste, Mr. York said.
But it is the company's level of interaction with those grower- suppliers that it believes offers special value to the consumer. In giving the trade media a tour of Markon's facility, here, and of some of its area suppliers on July 17, Markon President Tim York said that the company's thrust is "products, process and people." Markon member distributor Gordon Food Service USA participated in the tour.
Markon is in its 21st year of experience working in the foodservice realm. It gets product from suppliers whose fields face third-party audits for good agricultural practices. Markon's supplier facilities face third-party audits for GAP, good manufacturing practices and HACCP, as well as inspections three days per week by Markon inspectors. There are temperature monitors on all trucks originating on the West Coast. Markon's member distributors also take a comprehensive approach to quality assurance.
In addition, every item purchased from a Markon member- distributor is backed by weekly and monthly reports that provide insight into current market conditions and training materials to help kitchens operate safely and efficiently.
Markon procures spring mix from Misionero Vegetables, based here. Danny Canales, director of sales for Misionero, said that Misionero has had a business relationship with Markon for the past 15 years. Mr. York said that Markon prides itself on the level of expertise and activity of its field inspectors. The firm "is in our facility daily," Mr. Canales said.
Roughly 65 percent of Markon's offerings are packed under a "Markon" label. The "Markon First Crop" label consists of whole fruits and vegetables, which Markon bills as the "first brand of produce procured and packaged specifically for foodservice." The "Markon First Crop" branding involves tight specifications and the right pack sizes and packaging. Markon's "Ready-Set-Serve" branding offers 100 percent table-ready fresh-cut fruits, vegetables and freshly squeezed juices. The label includes tight specifications and daily facility inspections as well as an organic component. The company's "MVP" label consists of USDA-certified No. 2 grade potatoes and onions. The remaining 35 percent of Markon's business is packed under various grower-shipper brands.
Markon's supplier tour of the Salinas Valley and surrounding areas included stops at Taylor Farms lettuce fields, Dole strawberry and celery fields, Church Bros. broccoli fields and Misionero Vegetable spring mix fields.
Field inspectors for Markon such as John Galvez -- the emcee of the tour -- drive vehicles equipped to e-mail photos and their accompanying messages from the field directly to its members or to Markon's headquarters here to provide its sales team with real- time information from the field.
Mr. York said that Markon's field inspectors have to be "real diplomats" to walk a field and at times reject a supplier's product. "We have packing arrangements with suppliers," Mr. York said. "We don't own the field or the crop." This arrangement allows Markon to be nimble in seeking out suppliers to fill its orders. "We do a lot of field verification up front so we don't have to reject fields that often," Mr. York said.
All of Markon's products have traceback coding on their boxes and inner packaging material.
Markon has learned well how to ship product, Mr. York said. The thrust now is to understand what consumers want and "drive it back to the field level." The focus is on providing consumers with product that "may not be eye-appealing," but gives them what they are asking for, which is taste, Mr. York said.
