MyFOREST Foods ’s Post

𝐘𝐨𝐮𝐫 𝐧𝐞𝐞𝐝 𝐢𝐬 𝐨𝐮𝐫 𝐜𝐨𝐧𝐜𝐞𝐫𝐧!   As stated last week, FLM #Frozen consists of two divisions: the co-packing department, which was showcased last week, and the full #production cycle. This week we’ll show you an example of a full production cycle within FLM Frozen, in this case our organic IQF #broccoli. FLM receives #fresh broccoli directly from #growers and processes it by cutting the whole broccoli into #florets. The florets are then washed, blanched, frozen, inspected, and packed, as shown in the video below.   #Organic broccoli is just an example. FLM Frozen can process all kinds of #vegetables and #fruits according to the customer's needs.   If you have any questions about our frozen broccoli or other production capabilities within the FLM Food Group, do not hesitate to contact us or visit our new website!

How do you launch a product in a (poly-un) saturated market? 🥑 Avocados are at their lowest price, and they’ve been like that for years. There’s an oversupply, and growers are losing money. Consumers aren’t happy with the quality in the supermarket, and they want something reliable and delicious. Enter The GEM™ - NZ’s First Crop of this superior avocado. This is how we launched it. https://lnkd.in/gbiyK2_i

Unique Recipe that is Easy to Practice Vegetable Crepes Must-Try https://lnkd.in/gSGcQWQz

Save the date !!

11th June - Corn on the Cob Day. Some call it “corn-stick,” others go with “sweet pole,” but we like to call it amazing — especially when you use those cute plastic corn on the cob handles. National Corn on the Cob Day falls on June 11 — the perfect pre-summer date. (Although, for most home gardens, mid-June is still too early for the harvest.) But you can’t blame anyone for being in a hurry. The sweetness doesn’t hang around for very long. It has to be picked at its freshest, otherwise there’s a risk of — nothing really — it’s just slightly less incredible tasting. Note: If you plan on doing the picking yourself, there’s a trick to spotting when the corn is ready. During the milk stage, the kernels are still soft, and this is nature’s way of saying “come and get it!” Boil it, steam it, roast it, or grill it — there’s no wrong or right method as long as it stays on that cob.

🌶️ The Art and Science of Processing Dry Red Chili 🌶️ Processing dry red chili is a meticulous process that ensures the perfect balance of flavor, heat, and quality. Here’s a glimpse into the key steps that transform fresh chili into the vibrant, spicy ingredient we all love: 1. Harvesting: The journey begins with selecting ripe, mature chilies, harvested at the peak of their flavor and heat. 2. Drying: After harvesting, chilies are carefully dried using methods like sun drying or mechanical drying to lock in their robust flavors and heat. Proper drying is crucial to prevent moisture-related spoilage. 3. Cleaning: Dried chilies are thoroughly cleaned to remove any debris, stems, and seeds, ensuring a pure product. 4. Grinding: Once cleaned, chilies are ground into various forms, from coarse flakes to fine powders, depending on their intended use. 5. Quality Control: Rigorous quality checks are performed to ensure consistency in color, flavor, and heat levels. This step is crucial to maintaining high standards and meeting customer expectations. 6. Packaging : Finally, processed chilies are packaged in moisture-resistant materials to preserve their quality and extend shelf life during transportation and storage. Each stage of this process is essential for delivering the rich, authentic taste of dry red chili that enhances dishes worldwide. 🌍✨ Feel free to reach out if you want to learn more about our high-quality dry chili products and how we ensure top-notch processing standards! hashtag #DryRedChili hashtag #SpiceProcessing hashtag #QualityControl hashtag #FoodIndustry hashtag #ChiliProcessing hashtag #Agriculture

Barley - the backbone of your favourite brew. This ancient grass has been the brewer's best friend for millennia, and here's why: Barley comes with its own enzymatic toolbox, perfectly suited for beer-making. Its unique aleurone layer breaks down starches into fermentable sugars better than any other grain. Humans have been cultivating barley for beer possibly as long as we've been growing crops and we approve! From two-row to six-row, winter to spring varieties, there are thousands of barley cultivars. Each brings its own unique character to your pint. The malting process – where barley's dormant sugars are awakened – is a craft in itself, setting the stage for the flavours in your glass. Modern genomics are also helping brewers fine-tune barley strains for even better brewing qualities, ensuring your future beers will be better than ever. So next time you raise a glass, let’s give a nod to the not so humble barley plant.

Space-Friendly Mushroom Stir-Fry: This updated recipe includes ingredients that can be grown in a space station, focusing on sustainability and self-sufficiency. Ingredients: 2 cups oyster or shiitake mushrooms, grown in low-light conditions 1 block hydroponically grown tofu 1 bell pepper, grown in (CEA) system 1 cup hydroponically grown bok choy 2 cloves garlic, grown in space hydroponics 1 inch ginger, grown in space hydroponics 2 tbsp soy sauce, produced using fermented soybeans 1 tbsp sesame oil, extracted from sesame plants 1 tsp chili flakes (optional, from chili plants)

Meet Dave Billings, Vice President and General Manager, located in our California Headquarters. As the driving force behind Stonehill’s brand signature–WE KNOW AVOCADOS, nicknamed ✨ The Market Whisperer ✨, he has no peer when it comes to understanding supply and demand; grower and market prices; and growing regions and elevations. But his strongest skill is in assembling those pieces into the bigger-picture puzzle. In 2004, he began his avocado journey by joining Calavo Growers as Commodities Manager, which over the next nine years provided him a front-row seat to the dynamic growth of the U.S. avocado market and the development of the Mexican avocado industry. After Calavo, he joined our Stonehill Produce family. All told, at Calavo and Stonehill Produce, he has been in the business as an importer for 20 years. Dave is the quarterback of Stonehill’s best-in-class INTEL on the U.S. avocado deal that helps the company see and seize opportunities in the SPOT MARKET—either up or down. He helps Stonehill’s customers navigate ever-changing market conditions and maximize their return. Dave uses the value-added output Stonehill generates to create the highly-acclaimed MarketPulse every Wednesday. Here are some fun facts to get to know Dave: 📍Children: 3 daughters 👧 👧 👧 📍Grandchildren: 2 (9 and 7 years old) 📍Hobby: Cooking 🥘 and using the herbs he grows in his own backyard. 📍Favorite way to eat #avocados 🥑: On a toasted half bagel with squeezed lime on one side, and on the other, homemade red wine vinegar; then stack each side with plenty of avocado, topped with serrano peppers 🌶 Let's talk #avocados and how to maximize your avocado category! Get to work with Dave: 📲 714.381.7737 📧 Billings@StonehillProduce.com #teamwork #csuite #leadership #grocery #supermarkets #supermercados #fruitsandvegetables #business #fruit #produceindustry #avolovers