Nourishing News - November 2022 by Sysco Canada

MONTHLY NEWSLETTER - NOVEMBER 2022

Nourished Aging Toolkit /P3

Finger Foods: A Hands On Approach /P6

Theme Menus & Recipes / P12 NOVEMBER 2022 1

SYNERGY TECH SUITE

Integrated Point of Sale Solution for Senior Living Communities

For Restaurant-Quality Service Matched With The Personal Care Your Residents Deserve TABLESIDE ORDERING ON TABLETS

KITCHEN MANAGEMENT SCREENS

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ECOSYSTEM

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REMOTE ORDERING FROM PERSONAL DEVICES

NON-FOOD VENUE SUPPORT

Why Choose MealSuite’s Point of Sale Solution? No software initial fees Easy setup & ongoing management Designed speciﬁcally for senior living

1-866-887-4977 2 NOURISHING NEWS

No-onsite server requirements means lower cost & less IT support

Flexible to meet your needs now & into the future

www.sysco.ca/synergy

Contact your Sysco Account Representative for the Full Toolkit

NOVEMBER 2022 3

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SYNERGY TECH SUITE

NOVEMBER 2022 5

SYNERGY TECH SUITE

Finger Foods: A Hands-On Approach Breanne Drury, RD, MScEd. Corporate Dietitian Seasons Care Dietitian Network

Nancy Ma, NM, BASc. Nutrition Services Consultant Sysco Canada

Finger Foods as a Tool Support Resident Independence at Mealtime

the majority of seniors diagnosed with dementia currently living in community and retirement settings, and nearly two-thirds of dementia patients over 80 already living in Mealtime is often cherished by residents living in long-term long-term care, this increase is expected to significantly care, yet for some it is a challenging part of the day. Many impact the ability to meet the needs of seniors, adding to barriers exist when it comes to maintaining independence the existing challenges with dietary and care staff levels1. at mealtime, varying greatly across individuals. In this article, we will explore some of the common challenges Typically, the progression of dementia is associated with that arise when it comes to resident independence at a loss of cognitive and physical function leading to an mealtime, and discuss some possible solutions related to increased dependence on caregivers for all activities of daily living, including eating2,3. Although disease progression dietary interventions. differs by individual, this functional loss can present itself at mealtimes as an increased difficulty with self-feeding and The Changing Needs of Residents in Seniors Living using utensils2. Consequently, the level of resources needed The Landmark study, released by the Alzheimer Society to assist the resident in meeting their fluid and nutrient of Canada, reports that the number of people living with needs increases. Furthermore, the loss of independence dementia is expected to triple in the next 30 years (1). With itself can also affect well-being3,4. Those living with dementia or those with physical or visual impairments may feel as 6 NOURISHING NEWS

SYNERGY TECH SUITE

though they have lost their sense of self, feel frustrated, or are uncomfortable eating in a group setting, which may lead to social isolation4. Whether in retirement living, longterm care, or acute care, supporting these complex needs can be difficult when many residents require higher levels of assistance at mealtime. These barriers can contribute to further health decline, and so dietary interventions as part of an individualized nutrition care plan, may be helpful to support the resident2.

like finger foods simplify the meal experience and place setting by removing obstacles related to decision-making, physical or visual impairments, and self-feeding2,3. Thus, finger foods have been recommended for maintenance of dignity and independence4 and have been successfully used in practice for residents with health conditions such as Parkinson’s disease, multiple sclerosis, severe arthritis, muscle contractures, muscle weakness, and visual impairment.

Supporting Resident Independence at Mealtime

Maintaining resident eating independence through dietary interventions may not only improve resident quality of life, it may also help alleviate the operational challenges associated with a growing population of seniors that require more support1,3. Implementing a finger food texture may be a valid solution for your residents living with dementia, or for whom physical impairments make self-feeding a challenge.

For residents in long-term care, solutions that maintain independence at mealtime can improve health and wellbeing4. Specifically, the use of finger foods has been shown to decrease dependence on staff for assistance and improve nutritional and weight status in residents with cognitive impairment4. For residents living with dementia, solutions

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NUTRITION SERVICES

Finger Food Implementation: Available Resources and Solutions Sysco Canada’s Nutrition Services Team & Synergy Tech Suite® Sysco Canada’s Nutrition Services team consists of Registered Dietitians and nutrition experts. The Nutrition Services team offers insights into trends, research, and best practices for nutrition in food service. Whether it is menu development, recipe testing and innovations, toolkits, and educations resources; Sysco Canada’s Nutrition Services team has you covered. Additionally, the Nutrition Services team manages menus and data within Synergy Tech Suite® to serve Canadian users from coast to coast. Synergy Tech Suite®, designed in partnership with MealSuite, is Sysco Canada’s exclusive all-in-one food service management software & hardware solution for healthcare and senior living communities. Synergy Tech Suite® comes with over 10K recipes and provides over 50 different menus, which include standardized cycles, special event and emergency menus.

Here are some solutions to consider if you are looking to implement Finger Food texture at your community: 1. Take advantage of existing Finger Food recipes within Synergy Tech Suite®: Sysco Canada’s Nutrition Services team have cumulated over 600 Finger Food Textured recipes that are available to all users. Click HERE to learn more about Synergy Tech Suite®. Recipe Look Up Name

Recipe Display Name

Bowl of Gravy Brown f/Mix BtS.Steak Cube Baked BtS.Salmon Patties Bked f/Cnd w/Bread Crumb BtS.Chicken Honey 8 cut BtS.Quiche Zucchini Crustless Cone of Ice Cream Vanilla f/Bulk Cone of Mousse Raspberry f/Mix Mug Soup Beef Rice w/Dry G-F RS Base LS Mug of P.Cereal Oatmeal Cinnamon w/Flax Mug of P.Stew Turkey

Bowl of Brown Gravy Bt S Baked Cube Steak Bt S Salmon Patties Bt S Honey Chicken Bt S Zucchini Quiche Cone of Vanilla Ice Cream Cone of Raspberry Mousse Mug of P.Beef Rice Soup Mug of P.High Fibre Cinnamon Oatmeal Mug of P.Turkey Stew

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NUTRITION SERVICES

2. Sysco Canada’s Nutrition Services team have developed diet and texture standards within Synergy Tech Suite® based on best practices, governing policies, and recommendations. There are Finger Food Texture resources and standards available for use as a base or reference as needed. Always consult with your in-house Registered Dietitian and refer to your organization’s policies and procedures before implementing any new diets. • Sysco Portion and Service Size Standards for Finger Food: this document outlines what is served for Finger Food texture in comparison to the regular item. (i.e., when rice is served, substitute to a Whole Wheat Bun for Finger Food Texture as appropriate.) • Sysco Finger Food Texture Standard: this resource defines Finger Food characteristics and provides guidance to what foods are appropriate. This detailed resource covers food categories from Grains, Vegetables, Fruit, Meat & Meat Alternatives, Milk & Dairy to Desserts and Miscellaneous. • If you are interested in any of the resources mentioned above, please reach out to your Sysco Representative or contact Sysco Canada’s Nutrition Services team directly at Menu.Services@Corp.Sysco.ca.

We want to hear from you! If you have implemented finger foods in your operation or have a success story to share, please reach out to us and you can be featured in an upcoming issue of Nourishing News. Send your submissions to Menu.Services@Corp. Sysco.ca.

References:

1. “Navigating the Path Forward for Dementia in Canada; Report 1” Alzheimer Society Canada, September 2022, https://alzheimer. ca/sites/default/files/documents/Landmark-Study-Report-1Path_Alzheimer-Society-Canada.pdf 2. Edahiro, Ayako, et al. "Factors affecting independence in eating among elderly with Alzheimer's disease." Geriatrics & gerontology international 12.3 (2012): 481-490. 3. Palese, Alvisa, et al. "Interventions maintaining eating Independence in nursing home residents: a multicentre qualitative study." BMC geriatrics 18.1 (2018): 1-10. 4. Heelan, Milly, et al. "The use of finger foods in care settings: an integrative review." Journal of Human Nutrition and Dietetics 33.2 (2020): 187-197.

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AEEMPTY SPOTLIGHT AE SPOTLIGHT SPACE

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CAMPBELL'S

So many ways to serve it up. Discover where you can take CAMPBELL’S ® CLASSIC Tomato soup by adding just a few ingredients.

Product

Traditional and comforting favoUrites

Southwest Tomato Soup

Tomato Basil Pesto Soup

Ethnic and global flavoUrs

Mediterranean Greek Tomato

Smokey Roasted Tomato and Harissa Soup

Plant-based* picks.

Meatless Chili and Beans

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2397933

Reduced Sodium Tomato

18987

8068237

Keep it classic by offering savoury, time-tested crowd-pleasers.

Tomato Soup with Cornbread Croutons

Serve up some spice with these trending Mediterranean, North African and Middle Eastern flavours.

Tomato Ras El Hanout and Pita

Tomato Soup with Toasted Sesame and Yogurt

Tomato Za’atar with Roasted Chickpeas

Delight those you serve with balanced vegetable-forward, vegan-friendly options.

“Creamy” Tomato Basil with Oat Milk

Curried Lentil, Tomato and Coconut Soup

Meatless Sausage Minestrone

Tomato Parmesan Soup

Tomato, Chickpea and Kale Soup

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*Contains no animal products or by-products, and is constructed from at least 95% ingredients derived from plants (fruits, vegetables, grains, nuts, seeds and legumes).

Creamy Tomato Basil

Item Code

Tomato

THEME MENU

christmas day appetizer Apple & Sweet Potato Flatbread Cauliflower & Red Pepper SoupContact your Sysco account

representative for the full toolkit!

mains Apple Mustard Glazed Turkey Breast with Green Bean Almondine, Stuffing Extraordinaire & Cranberry Sauce Braised Beef Shortribs with Brown Sugar Squash & Paprika Potatoes

desserts Christmas Gift Chocolate Cake Plum Pudding

Beverages Sparkling Pear Spritzer Tea or Coffee

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THEME MENU

christmas day Snack Cart Ideas

Drink IDea: Cranberry Spiced Cider Tip: Serve up warmed Cranberry Spiced Cider with a cinnamon stick

Snack IDea: Christmas gingerbread cookies Tip: Portion cookies into paper snack bags. Add Christmas stickers to seal closed

NOVEMBER 2022 13

Braised Beef Shortribs Serving Size: 90g Yield: 50

Ingredients: 4.65 kg beef shortribs, raw 1.5 tsp salt 1 tsp black pepper, ground 30 ml olive oil 20 ml garlic, fresh, minced 235 ml celery, diced 3.15 L water 45 g beef base, dry 190 ml onions, finely chopped .5 tsp black pepper, ground 190 ml margarine 190 ml flour, all purpose 50 ml onions, finely chopped 365 g mushroom pieces, canned

Preparation:

1. Separate ribes into 180 g portions and place in baking dish. In a small bowl, mix salt, pepper, oil and garlic. Rub on meat. Cook uncovered in oven at 350F/165C until browned lightly, about 30 min. Pour off excess fat. 2. Cover ribs with celery, water, base, 1st portion of onion and pepper and continue to bake another 20-30 min. 3. Gravy: In a pot, melt margarine and blend with flour, making a roux. Cook until it becomes lightly brown in colour. Remove stock from cooked ribs. Slowly add stock liquid to roux, continually stirring. Simmer until thickened. 4. In a separate pan, saute 2nd portions of onion and mjushrooms and add to sauce. 5. Pour sauce over rib and bake uncovered at 350F/165C 4050 min. Uncover and bake an additional 20-30 min. 14 NOURISHING NEWS

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FUN FACTS ABOUT FIBRE

TRIDENT SEAFOODS

REPLACE

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AE SPOTLIGHT

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FUN FACTS ABOUT FIBRE

TRIDENT SEAFOODS

REPLACE

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AE SPOTLIGHT

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FUN FACTS ABOUT FIBRE

TRIDENT SEAFOODS

REPLACE

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FUN FACTS ABOUT FIBRE

TRIDENT SEAFOODS

REPLACE

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TOPPITS

GLUTEN-FREE

® Q U A L I T Y

S I N C E

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Q U A L I T É

D E P U I S

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WITH LEMON-PEPPER SEASONING

SUPC: 3269028

Toppits™ Gluten-Free Lemon Pepper Sole is a delicious, tender and flaky fish that is cut from whole muscle fillets and coated in a crunchy, gluten-free lemon pepper coating. Consistent sizing that is excellent for portion control, this delicious Sole fillet is made without any additives or preservatives. Toppits Gluten-Free Lemon Pepper Sole is Ocean Wise recommended, MSC Certified Sustainable and certified by the Gluten-Free Certification program

Recipe: Gluten-Free Lemon Sole with Spinach & Bruschetta Serves 25 1 case Toppits Gluten Free Savoury Lemon Sole 250 g fresh basil leaves, chopped 1 kg fresh cherry tomatoes, chopped 250 ml olive oil 450 g whole pitted black olives, chopped 2 kg crumbled feta cheese 540 g red onion, chopped 540 g baby spinach leaves (tossed in 500 ml of olive oil 140 g garlic cloves, minced and couple few splashes of balsamic vinegar) 1/3 cup Kosher sea salt 1. Place the chopped tomatoes, olives, and onions in mixing bowl. Mix the garlic, salt and basil leaves. Cover and refrigerate. 2. Follow the instructions on the Gluten Free Savoury Lemon Sole package to cook the product. Cook to an internal temperature of 165˚F (74˚C). 3. When the fish is almost done, drain the liquid from the tomato mixture. Add the olive oil and the feta cheese. 4. To plate, place a handful of baby spinach mixture onto a plate and set one cooked fish on top. 5. Top the fish off with the bruschetta mixture and serve.

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www.toppits.com

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PRODUCE UPDATE

FRESH PRESS

Press

the

November 4th, 2022

Produce that’s Fresh. Information that’s to the Point.

Top

Five

1.CORN ALERT! Supplies are the biggest concern.

2.LETTUCE ALERT! Markets are record high as demand far exceeds extremely low supply on all lettuces.

3.MUSHROOMS

ALERT!

Markets remain in demand exceeds supply. ALERT!

asparagus

ALERT!

The market is unsettled. Mexico will remain short on larger sizes for another 10-14 days. Peru is mostly steady with supplies expected to start to improve as we move to the end of the year.

avocados

Expect volume to continue and markets to stay steady; quality is very good. Expect to see a very high percent of #2 fruit starting in December, particularly on 60ct and smaller.

beans–green

ALERT!

Eastern supplies are expected to remain short until after Thanksgiving. The market is elevated, and quality is fair to good. Western supplies are light as demand exceeds supplies. Anticipate prorates.

berries–blackberry, blueberry & raspberry

Blueberries and blackberries are steady as supplies increase. CA raspberry supplies are steadily decreasing, and markets are trending up. Volume coming in from Mexico over the next few weeks may help to stabilize markets.

berries– ALERT! strawberry

broccoli ALERT! & cauliflower

All varieties of broccoli are in higher demand as supplies are shorter, coupled with quality issues like pin rot and hollow core. The market is up. The cauliflower market is extremely short and up drastically; demand is very high.

Demand is outpacing supplies.

5.TOMATOES ALERT! Supplies are poor from recent hurricanes, coupled with cold weather in the growing regions.

Outlook WEST COAST Expect mostly cloudy, then gradually becoming sunny, chance of showers in the afternoon, temperatures low 60s to low 50s.

celery

MEXICO

citrus–lemons, oranges & limes

EAST COAST

Supply is down slightly causing the market to be up slightly; quality is fair.

Lemon: Supplies are improving as the new crop volume increases on mostly Fancy mid-sizes. Lime: The crop is yielding larger sizes (175-110cts) with lower volume on smaller sizes (250-230cts). Quality has improved overall. Orange: CA Navels have started, and sizing

Information is subject to market fluctuations and meant to be used only as a guide. Consider transit time for your area as this is a current condition report, and up to 10 days may pass before the effects show in your market. See the FreshPress Plus+, our extended guide of the current market information at freshpoint.com.

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4.PEPPERS—CHILES

Expect partly sunny, mostly cloudy skies with scattered thunderstorms during the evening, temperatures mid-70s to lows of mid-50s. Eastern areas will see much higher than average temps for this time of year, coupled with higher-thannormal precipitation.

FRESH PRESS

PRODUCE UPDATE

Press

the

November 4th, 2022

Produce that’s Fresh. Information that’s to the Point.

Eastern supplies are light with strong demand and high markets out of GA. Western supplies are short with strong markets out of Mexico.

eggplant

ALERT!

The market is stronger as Western supplies are limited and the crop is behind. Eastern volume is steady, and supply is meeting demand; the market is softer.

grapes– green & red

ALERT!

Eastern green bells have cleaned up with limited off grades. Quality and demand are good. Red and yellow bell peppers are extremely short. Western green bell pepper quality is good, but sizing is running small. Domestic and Mexican red bell pepper demand is strong with light production. Yellow bell peppers are steady and will all be from Mexico soon.

potatoes

The market is mostly steady with adequate supplies. Quality is challenged with multiple weeks of extreme heat coupled with rain. Both red and green grapes are seeing a wide range in quality and markets.

ALERT!

lettuce–leaf, iceberg, romaine

Supplies are extremely low, and demand is high as the market continues at record high levels. There is no relaxing in markets or any increase in supply expected for two weeks at the minimum. Quality is poor to extremely poor.

melons–honeydew & cantaloupe

AZ supplies are limited cantaloupe, particularly on smaller sizes, and quality is challenged. Colder temps and disease issues have had a large impact on the fall season, causing a higher market, especially for honeydew. Look for inventories on both melons to increase from Mexico and offshore regions.

The market continues to tighten as yields down, coupled with processors securing more of the inventory. The quality is good to very good.

squash– yellow & zucchini

The eastern zucchini supply has cleaned up and quality is good. Yellow squash supply is steady as new areas start slowly. Western zucchini supplies and quality are good. Yellow squash is switching growing cycles in the Sonora area, and markets are ramping up.

tomatoes

ALERT!

Markets are active on all tomato varieties due to a lack of availability from recent hurricanes/tropical storms, coupled with cold weather affecting crops in eastern TN. Improvements are not expected until January. Hothouse Beefsteak and TOV supplies are also short.

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STEADY

INCREASING

ALERT

Price

ALERT

VEGETABLES Arugula Asparagus Brussels Sprouts Beans – Green Broccoli Broccolini Cabbage Carrots Cauliflower Celery Corn Cucumbers Eggplant Herbs Garlic Lettuce – Iceberg Lettuce – Leaf G/R Lettuce – Romaine Lettuce – Spring Mix Mushrooms Onions – Green Onions – Red Onions – Yellow Onions – White Peas – Snow/Snap Peppers – Chiles Peppers – Green Peppers – R/Y Potatoes – Russet Potatoes – R/W/Yuk Potatoes – Sweet Spinach Squash – Yellow Squash – Zucchini Tomatoes – Gr/Ch Tomatoes – Roma Tomatoes – Round

DECREASING

peppers–green, red & yellow

Supply

STEADY

ALERT!

There is a slight increase on yellow onions as shippers have started preparing for the Thanksgiving demand. Quality is very good.

INCREASING

cucumbers

Reality Check

onions–red, white, yellow

HIGH

is heavy to 113-138 cts with 88ct and larger limited; most of the fruit is Fancy grade. Sugar levels are at a minimum as growers are pushing harvest to meet strong demand. Markets are decreasing.

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FRUITS Apples Avocados Bananas Berries – Blackberry Berries – Blueberry Berries – Raspberry Berries – Strawberry Citrus – Lemons Citrus – Limes Citrus – Oranges Grapes – Green Grapes – Red Melons – Cantaloupe Melons – Honeydew Melons – Watermelon Pineapple

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PRODUCE UPDATE

FRESH PRESS

Updated November 4th, 2022

Berries—Strawberries

Strawberries are in demand exceeds supplies situation. Expect more prorates going into the next few weeks. Santa Maria and Oxnard have passed their peak and volumes are going down; Central Mexican volume is up week to week as their season ramps up. FL is about 3-4 weeks out from harvest.

Broccoli & Cauliflower

Asparagus

The market is unsettled. Mexico will remain short on larger sizes for another 10-14 days. Peru is mostly steady with supplies expected to start to improve as we move to the end of the year.

Beans—Green

Corn

Eastern areas are in short supply due to the cold weather over the last couple of weeks. The harvest will pick up in the next few days as GA wanes. The FL harvest will begin soon, but sporadically at first. Western supplies are coming out of the desert, and quality is showing some immaturity and smaller sizes due to high temps during the growing process.

Cucumbers

Eastern supplies are light with strong demand and markets high out of GA. FL will start to harvest soon. Western supplies are short with the market strong out of Mexico. The Sinaloa region is 2-3 weeks away from seeing supplies.

Continued on next page…

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PRODUCE UPDATE

FRESH PRESS

Updated November 4th, 2022

Peppers—Chiles

GA supplies are short, and markets will continue to stay elevated into December, as most of FL’s transition crop was destroyed by the hurricane. Supplies are limited from the Sonora area but inconsistent on availability. Markets are expected to remain high.

Eggplant

The market is stronger as Western supplies are limited and the crop is behind. Eastern volume is steady, and supply is meeting demand; the market is softer.

Lettuce—Iceberg, Leaf, & Romaine

Mushrooms

Markets will be unsettled as the Thanksgiving holiday pull starts to increase demand. Supplies are increasing but not at the same rate as projected holiday demand. Some prorates are still expected.

Peppers—Green, Red & Yellow

Eastern green bells have cleaned up with limited off grades. Quality and demand are good. Red and yellow bell peppers are extremely short. Western green bell pepper supply is out of Coachella, quality is good, but sizing is running small. Domestic and Mexican red bell pepper demand is strong with light production. Oxnard is winding down and Coachella will start in a few weeks. Yellow bell peppers are steady and will all be from Mexico soon.

Tomatoes

Markets are active on all tomato varieties from both coasts due to a lack of availability from recent hurricanes/tropical storms, coupled with cold weather affecting crops in eastern TN. Improvements are not expected until January.

Peas—Snow & Snap

Quality is good and supplies are fair to poor, driving the market upward.

Page 2

NOVEMBER 2022 29

PRODUCE UPDATE

FRESH PRESS

Updated November 4th, 2022 VEGETABLE

MARKET INFORMATION

Asparagus - ALERT

The market is unsettled. Mexico will remain short on larger sizes for another 10-14 days. Peru is mostly steady with supplies expected to start to improve as we move to the end of the year.

Beans – Green ALERT Broccoli, Baby Broccoli, Broccolini ALERT

Eastern supplies are expected to remain short until after Thanksgiving. The market is elevated, and quality is fair to good. Western supplies are light, and the market continue to rise as demand exceeds supplies. Expect the new crop to start in a couple of weeks from the western Mexico (Sinaloa) region. Anticipate prorates. All varieties of broccoli are in higher demand as supplies are shorter, coupled with quality issues like pin rot and hollow core. The market is up.

Brussels Sprouts

Supplies are dropping, quality is fair to good, and the market is up.

Cabbage

Quality and supplies are fair, and the market is holding steady to slightly down.

Carrots

Supplies are down and quality is fair to good. Sizing is down with fewer Jumbo sizes, and the market is steady.

Cauliflower ALERT

The market is extremely short and up drastically; demand is very high.

Celery

Supply is down slightly causing the market to be up slightly; quality is fair.

Corn ALERT

Cucumber ALERT

Eastern supplies are light with strong demand and high markets out of GA. FL will start to harvest soon. Western supplies are short with the strong market out of Mexico. The Sinaloa region is 2-3 weeks away from seeing supplies.

Eggplant ALERT

The market is stronger as Western supplies are limited and the crop is behind. Eastern volume is steady, and supply is meeting demand; the market is softer.

Garlic

Supply and quality are good, and the market is steady.

Herbs

Supply and quality are good, and the market is steady.

Lettuce — Iceberg, Leaf, and Romaine ALERT

Lettuce – Spring Mix

Markets are mostly steady with fair to good supplies.

Information is subject to market fluctuations and is meant only as a guide. Consider transit time for your area as this is a current field market condition report, and up to 10 days may pass before the effects show in your market. FreshPoint.com | Sysco.com

30 NOURISHING NEWS

FRESH PRESS

PRODUCE UPDATE

Mushrooms ALERT Onions – Green

Markets will be unsettled as the Thanksgiving holiday pull starts to increase demand. Supplies are increasing but not at the same rate as projected holiday demand. Some prorates are still expected. Supplies are increasing and quality is fair to good. The market is decreasing but remains at fairly high levels.

Onions – Yellow, White & Red

There is a slight increase on yellow onions as shippers have started preparing for the Thanksgiving demand. Quality is very good.

Peas – Snow & Snaps ALERT Peppers – Chiles ALERT

Quality is good and supplies are fair to poor, driving the market upward.

Peppers – Green, Red, Yellow, Hothouse ALERT

Potatoes – Russet

The market continues to tighten up as yields are significantly below averages, coupled with processors securing more of the inventory. The quality is good to very good.

Potatoes – Red, White & Yukon

The market is mostly steady on red and yellow potatoes; quality is good.

Potatoes – Sweet

The market is steady with moderate to good demand and steady supply. Good quality is reported.

Squash – Yellow & Zucchini

The eastern zucchini supply has cleaned up and the market may increase again. Quality is good. Yellow squash supply is steady as new areas start slowly. Western zucchini supplies are good, and quality is very good from the Sonora area; markets are moderate. Yellow squash is switching growing cycles in the Sonora area, and markets are starting to ramp up.

Tender Greens – Arugula & Spinach

Supplies are shorter on arugula and spinach. Quality is fair, and markets are steady.

Tomatoes ALERT

GA supplies are short, and markets will continue to stay elevated into December, as most of FL’s transition crop was destroyed by the hurricane. Supplies are limited from the Sonora area and inconsistent on availability. Markets are expected to remain high.

NOVEMBER 2022 31

FRESH PRESS

FRUIT

MARKET INFORMATION

Apples

Harvesting will run until about mid-November. The supply is tight on Granny Smith, Red Delicious, and Fuji apples. WA is extremely scarce on small Granny Smith apples, and tight supplies are expected. Quality is good on regular storage fruit.

Avocados

Demand has shifted back to Mexico. Expect volume to continue and markets to stay steady. Quality from both the Loca and Aventejada crop is very good. Expect to see a very high percent of #2 fruit starting in December, particularly on 60ct and smaller.

Bananas

Markets are steady with good supplies.

Berries – Blackberries, Raspberries & Blueberries

Berries – Strawberry ALERT

Strawberries are in a demand exceeds supplies situation. Expect more prorates going into the next few weeks. Santa Maria and Oxnard have passed their peak and volumes are going down; Central Mexican volume is up week to week as their season ramps up. FL is about 3-4 weeks out from harvest. Supplies are improving as the new crop volume increases on mostly Fancy mid-sizes. Markets are slowly decreasing.

Citrus – Lemons Citrus – Limes

The crop is yielding larger sizes (175-110cts) with lower volume on smaller sizes (250-230cts). Growers are watching the current storm “Lisa” and its effects on the area. Quality has improved overall.

Citrus – Oranges

CA Navels have started, and sizing is heavy to 113-138 cts with 88ct and larger limited; most of the fruit is Fancy grade. Sugar levels are at a minimum as growers are pushing harvest to meet strong demand. Markets are decreasing.

Grapes – Green & Red

The market is mostly steady with adequate supplies. Quality is being challenged with multiple weeks of extreme field heat over the growing season coupled with rain. Both red and green grapes are seeing a wide range in quality and markets. Markets are steady but on the verge of increasing. AZ supplies are limited cantaloupe, particularly on smaller sizes, and quality is challenged. Colder temps and disease issues have had a large impact on the fall season, causing a higher market, especially for honeydew. Look for inventories on both melons to increase from Mexico and offshore regions.

Melons – Honeydew Cantaloupe

Melons – Watermelon

Supplies are shorter from Mexico, and quality is a typical fall melon with lower sugar and lighter color. Very limited supplies of larger fruit have pushed this market higher.

Pineapples

Good availability with no issues to report. Quality is good. Markets are steady.

32 NOURISHING NEWS

CONNECTING THROUGH THE SHARED LOVE OF FOOD

For over half a century, we’ve been working tirelessly to deliver exceptional service, so you can deliver exceptional mealtime experiences. Our best-in-class quality, reliability and food safety – paired with our passion for nourishing others – have made us Canada’s largest foodservice distributor. Dedicated Senior Living food experts, providing highly personalized service Canada’s largest, most capable supply chain Best-in-class foodservice resources and technology for Senior Living Broadest product assortment, with the highest food safety standards Our personal approach to your business combines national reach with local representation, giving you the reliability and confidence you need to ensure every menu is executed exactly as planned. Learn more at: Sysco.ca/Healthcare NOVEMBER 2022 33