Louis J. Hymel III, director of purchasing and marketing for Spice World Inc. in Orlando, FL, told The Produce News that exhibiting at last year’s New York Produce Show & Conference pr Save oved to be a good opportunity for the company to see many of its customers from the Northeast region.
“It follows on the heels of the [Produce Marketing Association] Fresh Summit, however, which makes it a little difficult,” said Mr. Hymel. “I would expect that the feelings are similar for visitors at the show as well.”
At the show, Spice World will be featuring its new Squeeze Garlic at Booth 1010.
“This item has been greatly received,” said Mr. Hymel. “The excitement it generates from the market gives it a lot of momentum, and we’re riding the wave. Squeeze Garlic has taken garlic from an ingredient to a condiment. It is truly table-ready, ready to eat and inspiring consumers to use garlic in new and exciting ways.”
Founded in 1949, Spice World produces garlic on its farm in the San Joaquin Valley in California. The company has coast-to-coast distribution and leading-edge processing plants. Today, it is one of the larger suppliers of garlic to U.S. supermarkets, providing service to customers in all 50 states.
The company is also a leader in food safety and traceability.
“Our quality-assurance department continues to expand, and it leads the way with staying on top of industry issues,” said Mr. Hymel. “Food safety is such an important area that we must all continue to look for ways to protect the country’s food chain. We have countless third-party audits, and we rate superior in all of them.”
Mr. Hymel said that the company recently completed a state-of-the-art cold-storage facility in California, giving it an additional 1 million cubic feet of space.
Spice World, founded by Andrew Caneza, has been in business for 63 years.
“Mr. Caneza is still active in the business,” added Mr. Hymel, “and we have the third generation of family members now working in the business.
“We are totally vertically integrated in the garlic industry, from seed to plate,” he added.