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Market Outlook

Produce Express

Market Outlook - March 16, 2017


Produce Express now offers a variety of premium chocolates from Cordillera Chocolate, a fair-trade producer in Columbia. Their chocolate wascordillera-chocolate specially conceived to cater to the needs of culinary professionals, and works well in both sweet and savory applications. Cordillera Chocolate combines the artisanal secrets of the best Columbian cocoa cultivations with advanced production processes, guaranteed by quality certifications. Cordillera grows, harvests and processes two types of cocoa beans, Criollo and Trinitario. These cocoa beans are known to be higher quality and less bitter than Forestero beans, which are widely used in the conventional chocolate industry. Cordillera Chocolate has a delicious flavor and aroma, high shine and soft consistency. The acidity of Columbian soils contribute floral and fruit notes to the cocoa grown there. During the conching process, the ideal conditions of whipping, temperature, and time are carefully selected to perfect the flavors and textures highlighted in the final product.

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Market Outlook - March 9, 2017


california olive ranch olive oil in pesto

Produce Express has been the local distributor for Extra Virgin Olive Oils from California Olive Ranch (COR) for the last 10 years. COR is the largest grower and processor of fresh, high quality extra virgin olive oil in California. California Olive Ranch produces ‘estate grown’ olive oils, guaranteeing that the final product is grown, harvested and processed on the same estate.

COR is proud to be part of a California ranch legacy that dates back 300 years to when the Spanish brought the first olive trees to California. Their ranches use resources wisely and extend their water use through recycling and drip irrigation. Their olives are grown in trellised, vineyard-style groves in Oroville, CA. The oils have been certified as Extra Virgin by the California Olive Council. The oils are packaged in a ‘bag in a box’ protecting the oil from both sunlight and heat, both of which can quickly turn a good olive oil into a rancid one.

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