Nourished Aging Toolkit /P4 When Less is More, Smaller Portions to Support Nutrition Needs /P6 Diwali Theme Menu & Recipe / P10 MONTHLY NEWSLETTER - SEPTEMBER 2022
SYSCO'S FOODIE EXPEDITION Join us at Tuesday, September 20 Register RToday! egister RToday! egister Today! 11:00-1:00 - Healthcare & Senior Living Education Sessions 11:00 11:45 Jayne Harvey Dealing with Daily Stress 11:45 12:05 Unilever Foods & Export Packers 12:05 12:25 Julie Cavaliere on behalf of OSNAC & FNAT 12:25 1:00 Sysco's Nutrition Services Team & MealSuite Toronto Congress Centre 650 Dixon Road Etobicoke, M9W 1J1 Hall D 10:00 am 3:00 pm Explore the savory flavours of the world around you - be inspired to experiment with new products, local offerings, delve into trends and benefit from labour saving solutions!
SYSCO OTTAWA'S FALL food show Join us at Tuesday, September 13 Register RToday! egister RToday! egister Today! Join us for our Fall Food show where 110 of our vendor partners will be showcasing their products and labour saving solutions Featured Speaker: Matt Rolfe 11:00-12:00 Second Floor Infinity Centre The Leadership Pandemic: How success in our industry depends entirely on your ability to retain, develop and attract top talent. Infinity Centre Ottawa 2901 Gibford Drive Ottawa, ON 10:00 am -4:00 pm Connecting the World to Share Food & Care for One Another
4 NOURISHINGNourishedNEWS Aging Toolkit: DysphagiaFluidsEducation: Contact your Sysco Account Representative for the Full Toolkit
SEPTEMBER 2022 5 Nutritional Approach to Wound Care Nourished Aging Toolkit: Contact your Sysco Account Representative for the Full Toolkit
Where Smaller Portion Sizes
May be ReducedUsefulappetite: Older adults often experience reduced appetite as part of aging.1 However, it may also be caused by medication side effects or by a symptom of a health condition.1 Consequently, residents may prefer to be served smaller portions for a variety of reasons. Adjusting portion sizes that better suit the resident has several advantages. Firstly, a resident may feel overwhelmed when served a plate of food that is larger than their appetite, inadvertently discouraging them from eating.2 Therefore, smaller portions may promote increased food intake to help the resident meet their nutritional needs.2
When Less Is More
The natural process of aging brings about many life changes, including at mealtime.1 Sometimes, this may include the need for specific diet types and textures to adapt to changes in health and individual preferences.1 More specifically, smaller portions may be an appropriate mealtime strategy for certain residents to support health and quality of life.1 Whether smaller portions are requested by the resident or implemented as part of a nutrition care plan, here we will explore some elements to consider when offering smaller portions in long-term care.
What is a Food First Approach?
The food first approach prioritizes qualitywhileapproachsupplementratherfoodnutritionalmeetingneedsfromsourcesfirst,thannutritionalsources.Thisoptimizeshealthpromotingresidentoflife.1
Smaller Portions to Support Resident Nutrition Needs
Lastly, tailoring portion sizes helps the kitchen produce the amount of food that the residents require more accurately, and so may reduce food waste.1
By Kristina Parsons, RDNutrition Services Consultant, Sysco Canada
6 NOURISHING NEWS SYSCO NUTRITION SERVICES
Secondly, this adaptation may help improve the dining experience, adding to resident quality of life.1
When considering a small portion size diet type, it is important to have policies and standards that clearly outline when and how this diet should be applied.1,2
SEPTEMBER 2022 7 SYSCO NUTRITION SERVICES
The standard menu should support a healthy diet, meeting energy, protein and micronutrient needs while minimizing saturated fats, sodium and added sugars.1
Weight management: In some cases, reduced portions may be used as part of a weight management strategy.1 While maintaining a healthy weight is important, it is crucial to note that weight loss in older adults living in long-term care is often not recommended.3 This is because this population is at high risk of malnutrition and unintended weight loss, which increases the risk of hospitalization, health complications and mortality.1 Weight management needs should be assessed at the individual level and should be carefully monitored by the clinical care team, including the registered dietitian.1 Unintentional weight loss should be addressed promptly to avoid short- and long-term health complications and to maintain quality of life.1
Nutritional considerations:
Customized portion sizes:
Even if seniors need less calories, they still require similar levels of other nutrients like vitamins and minerals.4 Dietitians of Canada recommends a ‘food first’ approach when it comes to meeting the nutritional needs of residents, focusing on nutrient-dense foods and beverages.1 However, when smaller portions are offered, it is particularly important to ensure that foods with high nutritional quality are served, especially relating to protein and micronutrients.⁴
Policies outlining small portion diet parameters will ensure that the resident is served appropriately, while standardized portion sizes will help the dietitian make accurate decisions on the nutrition care plan.1,2 That being said, appropriate portion size requirements should be assessed for each resident to meet their individuals needs and preferences.1,2 Input from the resident will help optimize food intake by serving them the nutrient dense foods that they like in quantities that align with their appetite at each meal and snack.1,2 Be sure to allow flexibility for full portions of foods whenever possible.1,2
References 1. Dietitians of Canada. Best practices for nutrition, food service and dining in long term care homes. Dietitians of Canada. Publishedfor-Nutrition,-Food-Service-and-Dining-in-Long-Term-Care-LTC-Homes.pdf.ca/DietitiansOfCanada/media/Documents/Resources/2019-Best-Practices-https://www.dietitians.2019.AccessedJune23,2022.
2. Maryland Department of Health and Mental Hygiene. Diet manual for longterm care residents. Office for Health Care Quality. https://health.maryland.gov/ ohcq/docs/diet_manual_4-3-14.pdf. Published 2014. Accessed June 23, 2022.
4. Ontario Seniors Nutrition & Advocacy Committee (OSNAC), Food & Nutrition Advisory Team (FNAT). Best practices for nutrition, food service & dining in LTC. OSNAC & FNAT. https://www.osnac-fnat.com/bestpractice. Published 2022. Accessed June 23, 2022.
o Crowded trays may be overwhelming for the resident o Be mindful of food holding practices to maintain optimal temperature, texture and visual appeal
o A consistent snack and meal schedule may help residents settle into a meal routine; consider how the resident’s appetite may fluctuate throughout the day o Consider whether snacks and other foods consumed outside of mealtime are impacting appetite.
z Consider plate presentation & meal service o Serve smaller portions on smaller plates
z Whenever possible, keep the small portion diet as similar as possible to the regular diet, with any relevant adjustments
Here are a few general suggestions when considering a small portion diet.1,2-⁴,5 Always follow provincial legislation and internal policies and procedures, and consult the registered dietitian before making changes to the resident’s diet order.
z Consider mealtime factors that may be impacting appetite, such as o Certain beverages, such as like tea or coffee, may suppress appetite o Maintain a pleasant dining environment
SYSCO NUTRITION SERVICES
z Opt to reduce portions of less nutrient dense items first, such as: o Desserts high in added sugar or saturated fats (cakes, cookies, etc) - For an extra boost of nutrients: consider swapping for desserts with ingredients of higher nutritional content, such as pudding made from milk and yogurt-based desserts, as well as desserts with fruit o Sugary beverages with low nutrient density (soda, flavoured drinks, etc) - For an extra boost of nutrients: consider swapping for milk or fortified plant-based beverages, and always encourage water consumption to meet hydration needs
3. Practice-based Evidence in Nutrition. Should individuals in long-term care follow an energy-restricted diet? Practice-based Evidence in Nutrition. Published 2020. Accessed June 23, 2022.
z Offer reduced portions of entrée items like lasagna, casseroles, shepherd’s pie, sandwiches, etc, with options for second servings or full portions if orequestedForanextra boost of nutrients: consider fortifying soups, casseroles and sauces with skim milk powder, milk or a fortified plant-based beverage
8 NOURISHING NEWS
5. Jaffe, S. What to do when residents in long-term care do not want to eat? Nutrition Care Systems. Junewhen-residents-in-long-term-care-do-not-want-to-eat/.https://www.nutritioncaresystems.com/what-to-do-Published2020.Access23,2022.
Manage Smaller Portions Using Synergy Tech Suite
Regardless of the reason for a small portion diet, it is essential that the resident menu remains nutritionally adequate, including in protein, vitamins and minerals. Synergy Tech Suite is a comprehensive menu management software that includes nutritional analysis of menus and recipes and features to help you manage portion size adjustments. For more information on Synergy Tech Suite, please reach out to your Sysco rep or contact sysco@mealsuite.com
z When a food first approach is not meeting resident needs, nutritional supplementation may be needed as assessed by a registered dietitian. With the many complex factors that impact appetite and food intake among residents in long-term care, portion size adjustment may be helpful. Smaller portions of nutrient-dense foods, as part of an individualized approach, can be a powerful strategy to maintain optimal nutrient intake while navigating changes in appetite, health and resident preferences.
We’ve done the work for you so you can focus on the results. Liquid eggs add value to your bottom line. They’re farm fresh eggs: just without shells, without waste and without mess. And because they’re real eggs, they can be used in any recipe that calls for shell eggswithout compromising recipe performance. RECIPEIngredients: Try this light brunch classic. Eastern Canada - SUPC 5566252 Western Canada - SUPC 2182824 ©National EggSolutions, 2021. All rights reserved. Liquid Whole Egg No shells. No waste. Just eggs. Make it Western by replacing the olives with diced cooked ham. For a bit of Southwestern heat, *Option to use thawed Scrambled Egg Mix instead of liquid egg, milk and salt. Switchitup! Mediterranean Frittata 1. In a large bowl, mix together potatoes, green and red peppers and olives. 2. Blend in liquid egg, milk, garlic, salt and pepper. Pour egg mixture into baking dish and sprinkle with cheese. 3. Bake at 350°F for 45–50 mins or until the frittata reaches an internal temperature of 165°F (74°C). 4. Cut into squares and enjoy. 2 cups liquid whole egg* 2 cups milk 300 g hash brown potatoes 150 g black olives, chopped 150 g green peppers, diced 150 g red peppers, diced 130 g shredded cheese 1 tsp garlic granules ¼ tsp salt ¼ tsp ground black pepper WHOLESOME FARMS
10 NOURISHING NEWS DIWALI DID YOU KNOW? Diwali means “row of lights” in the ancient language of India called Sanskrit APPETIZERMENUS Vegetable Samosa IIndian Barley Soup MAINS Chicken & Tofu Green Curry wi th Sweet Potato with Sautéed Spinach & Naan Bread IIndian Spiced Salmon with Seasoned Cauliflower & Turmeric Basmati Rice DESSERTS Coconut Iadoo Fruit Custard BEVERAGES Spiced Chai Tea Coffee & Tea ? THEME MENU Contact your Sysco account representative for the full toolkit! REPLACE
SEPTEMBER 2022 11 THEME MENU Did you know? In Hindi chai actually means tea and masala means spiced. So masala chai translates to spiced tea! Drink Idea: Masala Chai Snack Idea: Rice Pudding DIWALI THEME CART Serve rice pudding in small ramekins or disposable bowls with lids
12 NOURISHING NEWS THEME MENUTHEME MENU LOWDIWALILABOUR PRODUCT IDEAS ITEM DESCRIPTION BRAND PACK SIZE 9669417 APTZR SAMOSA VEGTRN PRE FRIED TOPPITS 200 15 GR 2260895 SOUP LENTIL & ROASTED GARLIC KNORR 4 861 GR 4533893 SOUP TOMATO LENTIL MASALA TRUSOUP 4 4 LB 4979318 SOUP CREAM OF VEG CAMPBELLS 3 4 LB 7024608 SOUP CHICKEN COCONUT CURRY TRUSOUP 4 8 LB 2318853 ENTRÉE VEGETARIAN CHANA MASALA APETITO 12 350 GR 5181300 PUDDING RICE FRSH BULK KOZY 2 4 LB Contact your Sysco Representative for more information on product availability within your region
SEPTEMBER 2022 13 SYNERGY PERSONALIZEDMEALSERVICE RESIDENTINTEGRATEDPROFILES MENU PLANNING RECIPE MANAGEMENT & NUTRITIONAL ANALYSIS PRODUCTION MANAGEMENT & HACCP TECHNOLOGY INVENTORY CONTROLS POINT OF SALE & TOUCH TECHNOLOGY OPTIMIZEDDietary,BUYINGAll-In-OneSoftware:Point of Sale, ManagementKitchen Save Time SatisfactionBoost MitigateRisk ReduceWaste Scan to learn more or visit Sysco.ca/synergy
chicken &tofu curry Serving Size: 250 mlYield: 50 Ingredients: 3.65 kg Sweet Curry Chicken - SUPC 5185824 1.5 L chicken stock 1 L sweet potato, peeled & cubed 3.5 kg tofu, firm, cubed 100 ml cornstarch 5 ml kosher salt 7.5 L Basmati rice, cooked 250 ml cilantro, chopped 10 ea. lime, sliced Preparation: 1. Pour Sweet Curry Chicken and stock into a large stockpot, reserving 100 ml of broth. Bring to a simmer. 2. Add in sweet potatoes and tofu, simmer for 15 minutes 3. In a bowl, combine cornstarch and reserved both and mix until smooth, slowly stir into soup mix. 4. Add salt to taste. 5. Serve 150 ml of cooked rice with 100 ml of soup mix over top. Garnish with cilantro and lime wedge.
16 NOURISHING NEWS FLOATING LEAF TM Ingredients: rice, wild rice, chopped carrots, red bell pepper, sage, parsley curls, chopped onion. Pack size: Ziplock2*2.5kg Nutrition Facts Valeur nutritive Per 1/4 cup (45 g) / pour 1/4 tasse (45 g) Calories 160 Total Fat / Lipides 1.5 g 2 % Saturated / saturés 1.5 g 1 % 0 % 3 % 11 % 8 % 2 % 0 % 0 % 4 % + Trans / trans 0 g Polyunsaturated / polyinsaturés 0.5 g Omega-6 / oméga-6 0.5 g Omega-3 / oméga-3 0 g Monounsaturated / monoinsaturés 0.5 g % Daily Value* % valeur quotidienne* Cholesterol / Cholestérol 0 mg Sodium / Sodium 2 mg Potassium / Potassium 110 g Carbohydrate / Glucides 33 g Fibre / Fibres 2 g Sugars / Sucres 0 g Protein / Protéines 4 g Vitamin A / Vitamine A Vitamin C / Vitamine C Calcium / Calcium Iron/Fer Cooking Instructions: * Add more water if needed to reach desired texture. * For enhanced flavor, substitute broth/stock for the water. * To prepare in a rice cooker please follow cookers instructions. Combine 1 cup Floating Leaf Blend with 2 cups of water* in a small saucepan (pot). Bring to a boil. COVER tightly with lid and reduce heat to LOW simmer and cook for 20 minutes. Remove from heat and let stand for 10 minutes (with lid) or until desired doneness is reached. Drain excess water if needed. Season as desired. 5.4.3.2.1. 20 min cookconsistenttime • Dehydrated garden fresh veggies • No salt needed - full flavour without the sodium Colourful presentation Allergen free Labour saver Signature Side - dishes Garden Fresh Veggie Pilaff's FLOATING LEAF FINE FOODS Sunnyside, Manitoba, Canada R2C 272 matt@slwr.com 1-866-989-7696TM www.eatwildrice.ca/food-service/Please visit us at VeggieBrownPilafBrown & Wild Veggie Pilaf SUPC 5566890 SUPC 5566900 SUPC 5566880 SUPCVeggieWhite5566870PilafWhite & Wild Veggie Pilaf
SEPTEMBER 2022 17 AE SPOTLIGHT A E S P O T L I G H T M a c k e n z i e R o m a n o A c c o u n t E x e c u t i v e H e a l t h c a r e & S e n i o r L i v i n g O n t a r i o N o r t h I recently joined Sysco as a Healthcare Account Executive in the Ontario North Region I graduated from the Culinary Management Program at Durham College and went on to the University of Guelph's Cheese Making Technology Program I've spent time working in fine dining establishments such as Ruby Watchco in Toronto, as well as Chanterelle's and Bella Notte in Durham Region before transitioning into healthcare foodservice Just before the start of the pandemic, I joined the team at Viva Retirement Whitby Shores where I gained valuable skills and experience that I hope to bring to my new role with Sysco. In my spare time I enjoy playing jazz and heavy metal guitar, (I know! an unlikely combination), and spending time with my cat Lucy
SEPTEMBER 2022 19 TRIDENT SEAFOODSFUN FACTS ABOUT FIBRE LESS PREP. LESS WASTE. LESS WORRY. Experience a new level of convenience with fully cooked and ready to serve Redi Grilled™ Seafood FULLY COOKED Fast & easy prep – just heat to temp and serve PERFECTLY PORTIONEDPRESaves time and money VERY SEASONEDLIGHTLY Serve as is or use as a base EXTREMELY VERSATILE Great for hot or cold preps from entrees to wraps to salads CONTACT US TO LEARN MORE! (800) 367-6065 (206) www.TridentSeafoods.com/Redi-Grilled-Seafood/E-MAIL:783-3474Sales@TridentSeafoods.com REDI GRILLED™ Wild VacPacPollockAlaskaPortion REDI GRILLED™ Wild VacPacSalmonAlaskaPortion FULLY COOKED GRILL MARKED PORTIONS Sysco Code Description Pack 7217297 REDI GRILLED™ 4 oz Wild Alaska Pollock Portion VacPac 1/10 LB 7217294 REDI GRILLED™ 3 oz Wild Alaska Salmon Portion VacPac 1/7.5 LB 7217305 REDI GRILLED™ 4 oz Wild Alaska Salmon Portion VacPac 1/10™LB
20 NOURISHING NEWS SARA LEE SARA LEE Enticing ““piecuterie” display brings a “wow” Arrangefactor!pumpkin dessert slices on your choice of board or platter New Recipes to Inspire Pumpkin Pie on the Menu all year round! Visit our Recipe Page SUPC FULL PRODUCT DESCRIPTION BAKEDPRE SLICEDPRE UNSLICED AVG. SERV. PER CASE 1084383 Chef Pierre® 10" Pre-Baked Pumpkin Pie X X 60 5629088 Chef Pierre® 10" Pre Baked Pumpkin Pie 8 slices X X 48
Produce that’s Fresh. Information that’s to the Point. the
beans–green
3.ONIONS—GREEN
2.
SEPTEMBER 2022 21 FRESH PRESS
4.PINEAPPLES
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.
WEST COAST West Coast weather will be significantly warmer this week along the inland coastal valleys at 80 – 90°F. The San Joaquin Valley will be hot with triple digit temps as high as 112°F this weekend. MEXICO Baja, CA, and Sonora areas are very hot at 100-115 °F. Thunderstorms with intense rain will impact most of Mexico.
strawberryberries–Markets are improving as the fall crop is starting to improve supplies. Quality is subject to current growing conditions. Strawberries are seeing continued high humidity coupled with an expected heat wave which may affect markets in the coming weeks.
EAST Temps will be above average with normal precipitation in the South and below normal in the North.
Outlook ALERT!
limescitrus–lemons,&oranges
asparagus Markets remain firm. Supplies from Mexico and Peru continue to be limited. Quality is good to very good. avocados Volumes are good overall. Mexican fruit is peaking on 48ct; 60ct and smaller are tighter with rising markets and #2 are limited. Peruvian volumes are steady. CA and Columbia are waning.
Eastern supplies are light with good quality. Demand is fair and markets are high. Western supplies are short. Baja is finished, Central Coast CA has minimal supplies, and Central Valley CA will start in 3 weeks.
&blueberryberries–blackberry,raspberry
Lemon markets are steady. There is a good mix of large, Fancy imports. CA product is heavy to Choice grade, mid-sizes. Quality is good. New crop lime production harvests have begun. Quality
celery Supplies are good and able to meet demand.
Press
Blueberries from the Pacific Northwest are waning with rising markets. Blackberries are down slightly; warmer weather is increasing volumes. Raspberry markets are coming down as supplies have increased. Blackberries and raspberries are seeing continued high humidity coupled with an expected heat wave which may affect markets in the coming weeks.
&broccolicauliflower Broccoli markets are increasing, and the supplies are lighter. Quality is fair to good. Cauliflower markets are strengthening as reduced yields and quality issues are coupled with higher demand. Markets will be active the next 2-3 weeks.
Produce September 2nd, 2022
1.CABBAGE Supplies are limited; expect continued market volatility. CORN Supplies remain moderate in the West. Supplies are limited from hot weather coupled with rain. Supplies are light on 5-6ct with some subbing into 7ct. Markets remain active due to limited supply.
5.POTATOES—RUSSET
ALERT!ALERT!ALERT!ALERT!ALERT! Top Five ALERT! ALERT! PRODUCE UPDATE
ALERT! HIGH INCREASING STEADY DECREASING ALERT ALERT INCREASING STEADY DECREASING LOW September 2nd, 2022 ALERT! ALERT!ALERT!ALERT! ALERT! 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 • • 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 • • PRODUCE UPDATE
white,onions–red,yellow Supplies will be tight through next week. The market is reflective of the shortages and shipping delays in the Northwest. ID/OR delays along with an abrupt end of supply in CA have put pressure on WA supplies. redpeppers–green,&yellow
Markets remain active due to limited supply. New crop is coming on slowly with mostly smaller sizes. As harvest ramps up, we should see more supply. yellowsquash–& zucchini
Press
Eastern squash markets remain strong. Quality varies. Western squash supplies are expected to improve next week but will remain limited. tomatoes Round supplies are limited due to high temps and rainfall; markets will be elevated for 2-3 weeks. Grape, cherry, and roma markets are stable.
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. is affected by the weather, consistent rain, high temps, and high humidity; #1 fruit volumes are down, with decreased shelf-life, increased skin breakdown, and stylar issues. Orange markets are strong with limited supplies of 88-138cts. CA Valencia shippers are limiting harvests to stretch the season through October. Quality is fair on domestic Valencia with some regreening present. Chilean Navels are showing better signs of quality and volume vs. Valencia oranges. cucumbers Eastern cucumber supplies have improved with slow demand, good quality, and lower markets. Western supplies are short, and markets are expected to remain high through September. Hot House supplies are tight. eggplant Eastern supplies and demand are steady with variable quality. Markets might increase in the next few weeks. Western supplies are short without any relief until Coachella starts harvest in late October. greengrapes–& red Markets are mostly steady with good supplies on both varieties. Quality is challenged with extreme heat. iceberg,lettuce–leaf,romaine
Produce that’s Fresh. Information that’s to the Point. the SupplyPrice Reality Checkmelons– cantaloupe & honeydew
22 NOURISHING NEWS FRESH PRESS
Lettuce is in an extreme demand exceeds supplies situation. Limited supplies and volatile markets are expected for 2-4 weeks. All commodity and value-added packs are impacted. See the FreshPress+ for quality specifics.
Cantaloupe supplies are good with a good mix of sizes. Markets have firmed up as volumes are starting to drop. Quality is good to excellent. Honeydew volumes are limited but a better mix of sizes. Quality is good to excellent, with very high sugars.
Eastern red pepper supplies remain tight. Green peppers are slightly lower. The western green pepper market is advancing as Central CA is waning; Yellow peppers are steady; Red peppers will remain short for another 10-14 days. Hot House red peppers are short. potatoes
Limes: New production harvests have begun. Quality is affected by the weather (consistent rain, high temps, and high humidity). And #1 fruit volumes are down, with decreased shelf life, increased skin breakdown, and stylar issues. Oranges: Markets are strong with limited supplies of 88 138cts. CA Valencia shippers are limiting harvests to stretch the season through October. Quality is fair on domestic Valencia with some regreening present. Chilean Navels are showing better signs of quality and volume vs. Valencia oranges. Corn Eastern supplies are good. There is enough projected volume to supply fall promotions. Western supplies and demand are moderate. Cucumbers Eastern supplies have improved with slow demand, good quality, and lower markets. Western supplies are short, and markets are expected to remain high through September. Hot House cucumber supplies are tight. Eggplant Eastern supplies and demand are steady with variable quality. Markets might increase in the next few weeks. Western supplies are short without any relief until Coachella starts harvest in late October. Markets are very active.
next page… FRESH PRESS PRODUCE UPDATE
Beans Green Eastern supplies are light with good quality. Demand is fair and markets are high. Western supplies are short. Baja is finished, Central Coast CA has minimal supplies, and Central Valley CA will start in 3 weeks.
Citrus Limes & Oranges
Cabbage Mexican green and red cabbage are limited with active markets. Expect to see continued market volatility.
Updated September 2nd, 2022
Continued on
Asparagus Markets remain firm. Supplies from Mexico and Peru continue to be limited. Quality is good to very good.
Lettuce Iceberg, Leaf & Romaine
Updated September 2nd, 2022
Lettuce is in an extreme demand exceeds supplies situation. Limited supplies and volatile markets are expected for 2 4 weeks. All commodity and value added packs are impacted. Iceberg: Quality is fair to good with mildew, bottom rot, and puffy jumbo sizing. Leaf: Occasional mildew, salt & pepper, and ribby structure are beginning to impact green and red leaf. Romaine: Twisting, open heads with a dark green color, rib blight, and mildew scarring have been observed.
Squash Yellow & Zucchini Eastern squash markets remain strong. Quality varies. Western squash supplies are expected to improve next week but will remain limited. Anticipate a bloom drop from recent high temps to impact production in a couple of weeks.
Page 2 FRESH PRESSPRODUCE UPDATE
Tomatoes—Round Round supplies are limited due to high temps and rainfall; markets will be elevated for 2 3 weeks.
Onions Green Markets are in a severe demand exceeds supplies situation. Supplies have declined due to high heat, followed by heavy rainfall. Market conditions are expected to continue through September but may go through year end. Quality is fair with heavy under sizing.
Peppers—Green, Red & Yellow Eastern red pepper supplies remain tight with good demand. Green peppers are slightly lower. Markets are expected to settle once southern regions start up in the upcoming weeks. The western green pepper market is advancing as Central CA is waning; Yellow peppers are steady; Red peppers will remain short for another 10 14 days. Hot House red peppers are short. Pineapple Supplies are light on 5 6cts with some suppliers subbing into 7ct. Volume is expected to improve by mid September. Quality is good to very good. Potatoes Russet Markets remain active due to limited supply. The new crop is coming on slowly with mostly smaller sizes. As harvest ramps up, we should see more supply. Quality is good.
Corn ALERT CA, GA, OH, MI, IN, DE, NJ, CO, Canada Eastern supplies are good. There is enough projected volume to supply fall promotions. Western supplies and demand are moderate.
Asparagus ALERT Peru, Mexico Markets remain firm. Supplies from Mexico and Peru continue to be limited. Quality is good to very good. Beans Green ALERT CA, VA, SC, NC, TN, MI Eastern supplies are light with good quality. Demand is fair and markets are high. Western supplies are short. Baja is finished, Central Coast CA has minimal supplies, and Central Valley CA will start in 3 weeks.
Garlic CA, Mexico, China Markets are steady as the CA crop harvest continues
Eggplant - ALERT Mexico, CA, NC, TN, MI Eastern supplies and demand are steady with variable quality. Markets might increase in the next few weeks. Western supplies are short without any relief until Coachella starts harvest in late October. Markets are very active.
BroccoliniBabyBroccoliBroccoli/ CA, Mexico Markets are increasing, and the supplies are lighter. Quality is fair to good with occasional branchiness, varied hollow core, and pin rot Brussels Sprouts CA, Mexico Supplies are good.
SEPTEMBER 2022 25
Cauliflower CA, Mexico Markets are strengthening as reduced yields and quality issues are coupled with higher demand. Markets will be active the next 2 3 weeks. Quality is fair to good.
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
Cucumber & Hot House ALERT Mexico, Baja, NC, MI, OH, TN, NY Eastern supplies have improved with slow demand, good quality, and lower markets. Western supplies are short, and markets are expected to remain high through September. Hot House cucumber supplies are tight.
September 2nd, 2022
Lettuce Leaf, Iceberg and Romaine ALERT Mexico, CA Lettuce is in an extreme demand exceeds supplies situation. Limited supplies and volatile markets are expected for 2 4 weeks All commodity and value added packs are impacted. Iceberg: Quality is fair to good with mildew, bottom rot, and puffy jumbo sizing. Leaf: Occasional mildew, salt & pepper, and ribby structure are beginning to impact green and red leaf. Romaine: Twisting, open heads with a dark green color, rib blight, and mildew scarring have been observed.
FRESH PRESS PRODUCE UPDATE
Herbs Mexico, USA Markets are adjusting as supplies improve
Celery CA, MI Supplies are good and can meet demand.
Lettuce Spring Mix CA Quality is fair to good with occasional fringe burn and mechanical damage affecting green components.
VEGETABLE SOURCE MARKET INFORMATION
Cabbage ALERT CA, Mexico, FL Mexican green and red cabbage are limited with active markets. Expect to see continued market volatility Carrots AZ, CA, Mexico,Canada,GA Markets are steady with good supplies of Jumbo’s from CA. With school resuming, there is an increase in demand for baby and Snack Pack carrots.
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
Squash Zucchini & Yellow ALERT AL, NC, SC, NJ, TN, CA, MI, NY, OH, Mexico Eastern squash markets remain strong Quality varies. Western squash supplies are expected to improve next week but will remain limited. Anticipate a bloom drop from recent high temps to impact production in a couple of weeks.
Onions Yellow, White & Red CA, WA, ID Supplies will be tight through next week. The market is reflective of the shortages and shipping delays in the Northwest ID/OR delays along with an abrupt end of supply in CA have put pressure on WA supplies. We expect consistent supplies by mid September All markets are higher except for red onions Peas Snow & Snaps USA, GuatemalaMexico, Markets remain steady.
Onions Green ALERT Mexico Markets are in a severe demand exceeds supplies situation. Supplies have declined due to high heat, followed by heavy rainfall. Market conditions are expected to continue through September but may go through year end. Quality is fair with heavy under sizing.
Peppers Chiles CA, NC, SC, TN, MI Mexico Eastern supplies are steady with moderate demand and good availability of Jalapeno and Poblano peppers Western supplies are good on most varieties. Tomatillos and Serrano peppers remain short.
Potatoes Red, White & Yukon ID, TX, CA, WA, MN, ND Markets are mostly steady. Quality is good.
Eastern red pepper supplies remain tight with good demand. Green peppers are slightly lower. Markets are expected to settle once southern regions start up in the upcoming weeks. The western green pepper market is advancing as Central CA is waning; Yellow peppers are steady; Red peppers will remain short for another 10 14 days. Hot House red peppers are short.
Peppers – Green, Red, Yellow, Hot House Red ALERT Mexico, CA, NC, SC, TN, MI, OH, Canada
RoundTomatoesALERT TN, CA, VA, Mexico Round supplies are limited due to high temps and rainfall; markets will be elevated for 2 3 weeks. Grape, cherry, and roma markets are stable.
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FRESH PRESSPRODUCE UPDATE
Potatoes Sweet CA, MS, NC, LA Markets remain steady with moderate to good demand and steady supply. Quality is good.
Tender ArugulaGreens&Spinach CA Spinach quality is fair to good with mechanical damage, wind burn, discoloration, and dehydration Insect pressure, wind burn, discoloration, and mechanical damage are the major concerns being observed this week.
Mushrooms USA, MexicoCanada, The market is unsettled as suppliers continue to face increasing production costs. Increases in the marketplace are expected in September.
Potatoes Russet ALERT ID, WA, CO, WI Markets remain active due to limited supply. The new crop is coming on slowly with mostly smaller sizes. As harvest ramps up, we should see more supply. Quality is good.
Berries Strawberry CA Markets are improving as the fall crop is starting to improve supplies. Quality is subject to current growing conditions. Strawberries are seeing continued high humidity coupled with an expected heat wave which may affect markets in the coming weeks
FRUIT SOURCE MARKET INFORMATION
Citrus—Limes
Melons— Cantaloupe & Honeydew CA, AZ Cantaloupe supplies are good with a good mix of sizes. Markets have firmed up as volumes are starting to drop. Quality is good to excellent. Honeydew volumes are limited but a better mix of sizes. Quality is good to excellent, with very high sugars.
Pineapples ALERT Central America Supplies are light on 5 6cts with some suppliers subbing into 7ct. Volume is expected to improve by mid September. Quality is good to very good.
FRESH PRESS
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
Berries BlueberriesRaspberriesBlackberries,& BC, CA, WA,America,CentralNC,OR,MI,Peru Blueberries from the Pacific Northwest are waning with rising markets. Blackberries are down slightly; warmer weather is increasing volumes. Raspberry markets are coming down as supplies have increased. Blackberries and raspberries are seeing continued high humidity coupled with an expected heat wave which may affect markets in the coming weeks
Citrus Lemons CA, ArgentinaChile, Markets are steady. There is a good mix of large, Fancy imports. CA product is heavy to Choice grade, mid sizes. Quality is good.
Apples WA Markets are active. New crop Galas are in full swing. Red Delicious and Granny Smith supplies are tighter. Fuji supplies have dwindled to nothing ahead of the new crop.
Grapes Green & Red CA Markets are mostly steady with good supplies on both varieties. Quality is challenged with extreme heat.
Melons Watermelon USA Supplies are lighter due to decreased plantings. Mini seedless are short. Quality is good.
Bananas Central America Supplies and quality are good.
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Avocados Peru, Mexico, CA, Colombia Volumes are good overall. Mexican fruit is peaking on 48ct. 60ct and smaller are tighter with rising markets. #2 are limited. Peruvian volumes are steady. CA and Columbia are waning.
ALERT Mexico, Colombia, Peru New production harvests have begun. Quality is affected by the weather (consistent rain, high temps, and high humidity). And #1 fruit volumes are down, with decreased shelf life, increased skin breakdown, and stylar issues
Citrus Oranges - ALERT CA, Chile Markets are strong with limited supplies of 88 138cts CA Valencia shippers are limiting harvests to stretch the season through October. Quality is fair on domestic Valencia with some regreening present. Chilean Navels are showing better signs of quality and volume vs. Valencia oranges.
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