Greenhouse goodies
Whether suppliers agree with Mar-chese about aquaponics, many already source greens, peppers, and cucumbers from controlled environments that extend the growing season, knowing their customers appreciate not only the consistency in size, shape, and flavor, but overall quality.
Cornille agrees with the need for more sustained greenhouse-grown produce, as it can provide more consistency in supply as well. “Between flooding, hurricanes, heat, drought, and frost—a greenhouse serves as a substitute environment.
“Hurricane Irma in Florida knocked out the tomatoes we would’ve had in the fall of last year,” Cornille continues, adding, “the use of hothouses helps ensure supply. However, when it comes to hothouse vs. field farming, the farmer/forager is (still) the most important part of our business.”
Meeting & Overcoming Challenges
The common threads of doing business in the fresh produce industry are optimism and problem-solving. Chicago optimism, as evidenced by steadfast faith in the beloved Cubs (who finally won the World Series in 2016 after a decades-long drought) could well be the mantra of those who deal in produce for a living, The “there’s always next year!” attitude prevails, as being resilient is simply part
The common threads of doing business in the fresh produce industry are optimism and problem-solving. Chicago optimism, as evidenced by steadfast faith in the beloved Cubs (who finally won the World Series in 2016 after a decades-long drought) could well be the mantra of those who deal in produce for a living, The “there’s always next year!” attitude prevails, as being resilient is simply part of doing business.
Shortages and contingency plans
According to Gregosanc, the industry’s top ongoing challenges include “weather and crop shortages—last year, we weren’t able to get peppers out of Florida—there weren’t enough trucks. It’s complicated by the fact that we don’t bring in directly from Mexico, but have to buy through a third party when we need to. Our usual customers will get the nod first; that’s how we keep them loyal.”
Gregosanc continues, “To overcome the challenges we face, we stay on top and in front as much as possible. We carefully watch Mother Nature and book before extreme conditions like snowstorms. We have one plan, then a contingency plan.”
Cornille implements a similar strategy. “If it’s really important, ship it two ways,” he says. “Be redundant and flexible; turn over the next stone,” and lastly, he emphasizes, “NEVER let the chef down.”
