In a press release issued on Oct. 23, To-Jo Mushrooms in Avondale, PA, announced that it had launched the redesign of its website, www.to-jo.com. It highlights To-Jo’s core values, family history and passion for quality.

“Our website is a direct reflection of the experience we strive to create for our customers,” said Tony D’Amico, company president. “We developed a truly intuitive website that will give users an experience unlike anything that exists in our space today. I am so proud of the team that worked hard to make our vision a reality.”

To-Jo Mushrooms recently launched the redesign of its website, www.to-jo.com. The new site highlights To-Jo’s core values, family history and passion for quality.An integral part of the site is the new To-Jo vision video that highlights how the company’s core values are integrated into all facets of its business. It also features an employee-driven Photola page where To-Jo team members may upload photos and captions that highlight the positive, fun atmosphere at To-Jo Mushrooms.

The company has exhibited at the New York Produce Show for many years. This year it will be exhibiting at booth No. 564.

Pete Wilder, marketing director, said the company is always looking for that right partner that fits with its customer focused business model.

“The New York show, with its one day format, allows us to network effectively with our current customers and always attracts quality prospects that can help us grow our business,” said Wilder. “Around the holidays, mushroom demand is at its highest as consumers look to serve their favorite holiday dishes to their families. Retailers will tailor their displays during this time frame, promoting larger club packs like our 20-ounce sliced Baby Bellas and 24-ounce whole white mushrooms.”

He added that To-Jo has worked closely with its retail partners on holiday promotional programs to capitalize on this increase in demand, and that its growing division has done a great job preparing its farms for this busy time in the mushroom industry.

To-Jo’s Foraged Fresh program continues to grow, and Wilder said it has quickly set the precedent in the industry.

“Working closely with expert foragers across North America, we offer truly unique wild edibles with unmatched quality throughout the year to our customers,” said National Account Manager Todd Kostka. “Most importantly, retailers are responding. Offering these items provides retailers with a distinct outlet to standout from their competitors.

“And the great thing about utilizing a foraged mushroom program is that the varieties are always changing with the seasons, providing a never-ending mix of mushrooms that grow naturally in the wild,” he continued. “Seasonal varieties range from Chanterelle, Morel, and Porcini to Matsutake, Fiddlehead Ferns, Miners Lettuce and Stinging Nettles.”

Wilder added that the company strives to provide its partners with demo opportunities and to cross promote mushrooms with other items.

“One area which lends itself well to cross-promotion is the process of blending meat with mushrooms,” he said. “’The Blend’ is being heavily promoted by the Mushroom Council and has really opened up the door for us across the retail and foodservice segments. We look forward to sharing this information with visitors at the New York Produce Show.”