“Ultimately, it allows us to get out and meet new people in the industry,” Narron said. “It may not be somebody that we work with right now, but in the future. It may be somebody that introduces us to someone that we end up working with. And that’s what it’s all about.”

It’s not a one-way process. Narron said Nash Produce representatives keep an eye out for products and services that might be of value to the company, such as sustainable packaging options.

“There are things that we’re going to have to change in the future and learn to pivot on different topics,” she said. “And making all these connections now gives us a leg up on being able to reach out to people in the future. It’s not just about what we can offer other people, but also what they can offer us to make things easier for our customers.”

Narron will be at the Nash Produce booth (No. 4463), along with Thomas Joyner, company president, and David Bradley, director of business development.

The company’s full line will be on display, from 20- and 40-pound boxes of Mr. Yam brand bulk sweet potatoes to three- and five-pound bags, the latter popular at club stores. Value-added products include steamable bags, individually wrapped microwaveable sweet potatoes and tray packs.

By mid-October, Nash Produce will be fully transitioned to new crop cured sweet potatoes. As September came to a close, the company was ramping up plans with customers to prepare for the busy season that starts with Thanksgiving promotions.

Three-pound bags of sweet potatoes have gained a firm foothold in produce departments.

“Bulk is always popular, but our bags are such a huge hit,” Narron said. “Even every day, not just at Thanksgiving now. They are definitely increasing movement throughout the whole year.”

Nash Produce will have an estimate on expected supplies for the 2025-26 season by the time IFPA exposition floor opens.

“By the middle of October, we will have a good idea of what this year’s crop is going to look like and we’ll be able to have some of those conversations with customers as we’re talking to them,” Narron said in mid-September.

Following up on contacts made during expo hours at any event is important, said Narron, who takes advantage of gaps in foot traffic in the waning minutes of expo hours.

“It gives us the time to kind of go over the people we’ve talked to, some of the discussions that we’ve had, who we need to follow up with when we get back in the office,” she said. “We just want to get organized and make sure that we have that checklist of things that we need to follow up on.”