view current print edition




To-Jo looking forward to exhibiting at New York Produce Show

Joe and Tony D’Amico, brother-owners of To-Jo Fresh Mushrooms.

Paul Frederic, senior vice president of sales and marketing for To-Jo Fresh Mushrooms Inc., in Avondale, PA, said that the company was looking forward to the New York Produce Show & Conference Nov. 7-9 in New York City.

“We exhibited at last year’s show and had an outstanding turnout,” said Mr. Frederic. “We were able to see and spend quality time with many of our existing customers. We also made new contacts and developed leads for new potential business, several of which are now regular customers. This year, we will be at Booth number 1301, and we invite everyone to stop by to visit with us and see our line of mushrooms.”

Mr. Frederic added that the timing of the show works well from an exhibitor standpoint, and that the company also has heard positive comments from visitors.

To-Jo Fresh Mushrooms will be featuring its full line of retail and foodservice mushroom packs, and will be promoting its microwavable Traditional Mushroom Sauté, which it will also be sampling.

“For foodservice operators we have just launched three new line extensions,” said Mr. Frederic. “They are Asian Sesame Mushrooms, Marinated Mushrooms in Red Wine & Olive Oil Vinaigrette and All-Natural Quick-Blanched Mushrooms. Our Asian Sesame mushrooms combine fresh and fully prepared To-Jo mushrooms with a sweet and tangy Asian sauce made with sesame oil, sesame seeds, garlic and soy.”

He said that the item is a perfect addition to complement proteins, stir-fries and grilled or steamed vegetables, adding Asian flair to dishes in no time.

The Marinated Mushrooms in Red Wine & Olive Oil Vinaigrette combines fresh and fully prepared To-Jo mushrooms with a marinade created from a blend of Napa Valley red wine vinegar and extra virgin olive oil. Added spices and herbs enrich the marinade, making these mushrooms ideal for salads and side dish offerings.

To-Jo Fresh Mushrooms’ All-Natural Quick-Blanched mushrooms offer foodservice operators superior quality, flavor and convenience in a natural product. The mushrooms are washed, quickly blanched and then packed with newly formulated brine enhanced for improved flavor.

“These are a perfect addition to burgers, sandwiches, pizza and pasta,” Mr. Frederic added. “An extended shelf life of up to six months is ensured through the use of an all-natural preservative system.”

The company also will continue to call attention to its quick response, or QR, code, which appears on selected labels and point-of-sale materials.

To-Jo, Mr. Frederic said, has attained certification under the Safe Quality Food 2000 Standard at Level 3, SQF’s highest level of compliance.

“Both of our To-Jo plants were awarded excellent ratings by The Steritech Group, a licensed SQF certification body, after scoring over 99 percent on their certification audits,” said Mr. Frederic. “The stringent SQF standard has been accorded benchmark status by the Global Food Safety Initiative, an international accreditation program based in Brussels [Belgium].”

To-Jo, he said, is surpassing all milestones under the Produce Traceability Initiative and is well ahead of target dates.

Todd Kostka, sales and marketing specialist and a 2009 food marketing graduate of St. Joseph’s University, has been with To-Jo for just over two years. He recently completed the Produce Marketing Association’s Foundation for Industry Talent’s Emerging Leaders Program, which is held in partnership with the Thunderbird School of Global Management.

The D’Amico family started growing mushrooms in 1932. Successive generations grew the business with a focus on unsurpassed quality and freshness. To-Jo Mushrooms was established in 1974, named after Tony and Joe, the great-grandsons who now run the family business.

The family farm continues its dedication to quality and freshness, and now offers a full array of white, brown, specialty and gourmet packs. To ensure the ultimate in freshness and nutrition, all mushrooms are delivered within 24 hours of harvest.

“At To-Jo, the quality, safety and freshness of the mushrooms we provide are of paramount importance,” said Mr. Frederic. “We are driven to provide the highest level of service and forge strong relationships with our customers to foster our mutual success.”