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Christopher Ranch sees surge in organic garlic demand

By
Keith Loria

The PMA Foodservice Conference & Expo will be Christopher Ranch’s moment to re-engage with customers that believe in its All-American garlic message.

“During the pandemic, there was a national shortage of garlic, and we want to let our customers know that we’ve adapted and planned for the future,” said Ken Christopher, executive vice president of the Gilroy, CA-based company.

garlicChristopher Ranch will be at booth No. 903 and looks forward to continuing to promote the benefits of sourcing domestically-grown produce.

“This past year, with the disruption of global supply chains, it’s our hope that many potential customers have realized the importance of sourcing product from within our borders,” Christopher said.

“In the early months of the pandemic our foodservice business really had a downturn due to so many restaurants being impacted by stay-at-home orders. Foodservice is very important to Christopher Ranch and we are excited to converse with the foodservice distributors about their garlic needs for restaurants again.”

Foodservice accounts for up to 50 percent of Christopher Ranch’s business, so it is important for the company to meet up with both foodservice buyers and operators.

“With restaurant business starting to improve we want part of the conversation about how garlic and shallots can be included in the menu development and dishes,” Christopher said.

“Supply and logistics will be at the forefront of what we expect to talk about. Even now, over a year since the shut-downs first started, international supply chains remain unpredictable and prone to delays. While we might not be the cheapest garlic, we want to highlight the dependability, predictability, and of course  incredible flavor of California heirloom garlic. We want to push a message that consumers believe in, one of an American farm growing American garlic products.”

Christopher Ranch has been exhibiting at the PMA Foodservice Expo since the very beginning and enjoys connecting with the greater restaurant industry — especially true coming off of a year like 2020.   

“In preparing our strategy for this year, it all comes down to harmonization of messaging,” Christopher said.

“While different salespeople and managers may have different focuses here at the Ranch, we want to make sure that everyone understands and believes in our message. As the only truly family-owned commercial garlic farm remaining in the nation, we want to ensure that our values are expressed through our product offerings.”

Two members of the company’s Los Angeles team, Eric Kraus and Jason Minici, will be at the booth to represent Christopher Ranch’s California Heirloom garlic program.

“While demand for California garlic overall has climbed fairly significantly since the onset of the pandemic, it’s in organics that we’ve seen the largest sustained surge,” Christopher said.

“We’re looking forward to using our strong crop to capture that demand.”

The company is on track to have its strongest organic California garlic harvest in history, and that should translate for the first time in years, that it’s able to offer an All-American organic garlic program for customers.

“Every year, we take appropriate steps to plan for growth,” Christopher said. “Garlic is an exciting product to work with, as it continues to be championed in so many different culinary worlds. Each year, we continually invest in new practices and methodologies to ensure that Christopher Ranch remains the garlic company of choice for foodservice.” 

 

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