For Ciruli, jicama and tomatillos— formerly considered more regional, ethnic items—are also becoming more mainstream across the United States. “This is likely due to increased foodservice use and value-added processed, pre-cut sales,” he says.
Garlic Gains
Over the past couple of years, Ta-De Distributing has answered climbing demand for its Sonora-grown garlic, packed under the company’s Rio Sonora Rose brand. “This is a natural, bleach-free garlic that has good sizing, a purple hue, and sharp flavor that gourmet cooks seem to love,” enthuses Bennen. His customers prefer Chinese imports, he notes, with even major name-brand garlic companies purchasing the product.
In terms of volume, nearly 704,000 pounds of garlic valued at close to $1 million moved through Nogales in the 2014-15 season. Another hot trend revolving around garlic is the rage surrounding fermented, carmelized ‘black’ garlic.
Popular in Asian cuisine, this colorful addition to garlic products is remarkably sweet and tangy, and increasingly sought after. Not only is black garlic propelling higher sales of garlic for wholesalers and retailers, it is the new darling of adventurous chefs, hitting restaurant menus across the country.
After being touted in Bon Appetit magazine, specialty stores and traditional grocers were flooded with requests for black garlic. The dark favorite can now be found in several nationwide retailers like Whole Foods and Trader Joe’s, and many shoppers are buying extra garlic and fermenting cloves themselves.
Greenhouses, Shade Houses & Organics
Nogales produce importers are also sourcing more greenhouse commodities from Mexican growers.
Ciruli says the vast majority of the supplier’s crops are grown in protected structures with drip irrigation, making them relatively immune to wild weather patterns. “There are many
benefits of sourcing product grown in protected structures, chiefly more consistent supplies and quality due to less exposure to the elements,” he explains. He says Ciruli Brothers sources green and colored bell peppers, cucumbers, Roma and vine-ripened tomatoes, and eggplant grown in protected agriculture in a mix of shade houses and greenhouses in Mexico.
Franzone says the company sources greenhouse-grown vegetables from both U.S. and Mexican growers. “We move between the two depending on quality, availability, and pricing,” he says, adding that greenhouse vegetables are “picture-perfect commodities for savvy consumers.”
Ta-De’s greenhouse production has also seen dramatic growth in recent seasons. “Due to hothouse production, we have been able to significantly increase our bell pepper supply and have product earlier in the market,” Bennen enthuses.
