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John Vena launches new site
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Michael Muzyk, president of Baldor Specialty Foods in the Bronx, NY, told The Produce News that the company has had extremely good experiences at the New York Produce Show & Conference since its inception two years ago.

“I agree that the show is on an upward rapid growth climb, but I think it’s necessary,” said Mr. Muzyk. “I am, however, disappointed that the PMA and United Fresh could not reach an agreement to come together. Having two major national trade shows every year is a hardship on many companies, 21036-010Michael Muzyk, president of Baldor Specialty Foods.and we’re basically promoting to the same group of customers at both. This year I sent four people to the PMA Fresh Summit, and I normally send at least seven. Today everyone is watching expenses.”

The New York Produce Show & Conference gives Baldor an opportunity to send everyone in its purchasing department to the event to meet with its suppliers.

“This is the only show in the East that these major suppliers show at, and for the foodservice industry, this is the only show in the area. I have a feeling that this show will continue to grow and need an even larger venue at some point in the future. I also think that the new timing for the New York show is just fine.”

The focus at Baldor’s exhibition booth in New York City will be its organic processed “From the Earth” label. Mr. Muzyk said that the company is making a concerted effort to push its processed line in both conventional and organic, which he noted, “are great for the holiday for both retailers and foodservice operations.

“Anyone who wants to reduce the amount of chopping, slicing and cutting they do for their holiday meals can count on Baldor to offer them items that save labor and time,” he said.

Baldor, Mr. Muzyk said, is proud to announce that the company has installed its own lab for food safety.

“As opposed to catching and releasing goods, we’re testing things like melons before they go to processing,” he said. “This lab was a major expense, but one we felt was necessary. And as with all of our food-safety initiatives, we aim to stay on the cutting edge. The new lab opened in the second quarter of this year.”

Another layer of food-safety security practiced at Baldor is that all products that come out of its processing division are put through a detector that picks up any potential threats or risks.

The company is also making some major changes at its Boston facility.

“We are demolishing a portion of a building in Boston that is just around the corner in Chelsea, about a block away, from our existing facility,” he said. “When it is completed, we’ll be moving our entire Boston operation to it. Our existing landlord is building the new facility out for us. He came to the table and said he didn’t want to lose us as a client. When completed in either the second or third quarter of 2013, it will give us more space and more capacity for growth in the area.”

The company also opened up a cross-dock operation in Washington, DC, this past summer. The company sends a trailer to the location every day to primarily service restaurants.

“These foodservice operators now have the pleasure of being serviced with our wide selection of products, including our processed items,” said Mr. Muzyk.

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