One-on-one meetings are getting shelved, and it’s not doing teams any favors. Leadership coach Wendy McManus said many managers are skipping these crucial check-ins — and employees are feeling it. Her upcoming workshop on March 20, More Than a Meeting, will teach produce leaders how to hold effective one-on-ones that drive impact instead of just taking up time.

J&C Tropicals been attending the Southeast Produce Council’s Southern Exposure show for more than a decade, and each year, it continues to be a key event for the company.

“This year, we’re excited to reconnect with long-time partners and forge new relationships within the produce industry,” said Denise Gomez, marketing manager of the Doral, FL-based company. “Our primary goals are to discover new market trends, explore fresh opportunities for growth and stay informed on the latest innovations in the industry.”

Artificial Intelligence has infiltrated nearly every aspect of our lives. It has become unavoidable. It won’t be long before we bow down to our AI overlords. Until that time eventually arrives, it would behoove retailers to best take advantage of the AI currently available — and logically, many, if not most, are. 

Maurice Auerbach, located in Secaucus, NJ, is one of the largest garlic and specialty produce distributors in the Northeast, with an impressive product line of items sourced from around the globe.

Under its AuerPak brand, the company specializes in garlic, shallots and other specialty items, including tropical and Asian produce, as well as organic garlic, asparagus, ginger and tofu.

The Mushroom Council hosted more than 40 mushroom industry marketers and executives in San Antonio Feb. 12-13 for the 2025 Mushroom Marketing Summit.

Scheduled alongside the council’s board meeting, the summit provided an opportunity for industry members to collaborate, share insights and discuss strategies to drive fresh mushroom demand.

Recent studies conducted in 2024 in Universidad Autónoma Chapingoin Mexico show that Vidre+ extends the shelf life of green and red peppers, helping them stay firmer for over 21 days compared to untreated ones.

This technology, the breakthrough next-generation application of 1-MCP technology, may help to protect peppers from ethylene-induced deterioration after harvest and plays a key role in reducing food waste.