Jalapeño. Serrano. Pico de pájaro. Habanero. Fresno. Poblano. Chilaca. Red, yellow, and orange bells. Mini sweet bells. Purple, chocolate, white, and the time-honored green bell. These are just a few of the staggering varieties of sweet and hot peppers available to consumers around the world.
As we move through spring and retailers continue building big, bountiful displays of eye-catching fresh produce for meals, snacks, barbecues, and more, Baloian Farms is ensuring customers have a portfolio filled with items for consumer baskets.
Baloian Farms will begin harvesting its California flat sweet red onions in early May, marking the start of what the company anticipates to be a strong domestic season.
Supply and logistics challenges are easier to tackle when you have the right supply-side partner in your corner. Guided by its market positioning, Rooted in Resilience, Ready for Tomorrow, Baloian Farms continues to invest in integrated vegetable programs designed to simplify procurement and support long-term customer planning.
Demand is starting to strengthen on dry vegetable items out of Mexico. “We are definitely seeing demand starting to change,” says Jay Angulo of Baloian Farms, noting it works with grower partners in Mexico to bring in product via Nogales, Arizona for the winter season which generally runs October to April-May.
Production will begin next week on Fresno, California’s wet vegetable program. “We’re going to start with Romaine, red leaf, green leaf and butter lettuce and from there, we’ll start adding in other items,” says Jay Angulo of Baloian Farms, noting that much of the program will start next month.
