| THE MOST TRUSTED NEWS IN PRODUCE | CXXIV, NO. 31 | JULY 31, 2017 | THEPACKER.COM FDA names firm linked to papaya salmonella By Tom Karst THE TEXAS COMPANY named in an outbreak of salmonella linked to fresh yellow maradol papayas is-sued a limited recall of its fruit but as of July 26 had not made any public comments about the investigation. The company’s recall, reported on July 25 by the Food and Drug Administration, came almost a week after the Maryland De-partment of Health first warned consumers and retailers that Ca-ribeña-brand yellow maradol pa-payas from San Juan, Texas-based Grande Produce tested positive for salmonella. In the July 25 update, the FDA warned consumers to avoid all of the company’s maradol papayas. Although the company notified the FDA of the recall, it had not sent a recall no-tice to the agency for posting on its recall website. The FDA said the company initiated a “limited re-call” of its maradol papayas dis-tributed nationwide from July 7 to July 18. The agency also said there are illnesses in states where Grande Produce did not distribute papayas and health officials are working to determine if other brands were involved. Grande Produce did not respond to e-mails or calls seeking comments. Dante Galeazzi, CEO and president of the Texas Inter-national Produce Association, said July 26 that Grande Produce officials have been cooperating with health officials on the inves-tigation. “I am aware they are working directly with FDA on this and they have fully cooperated,” he said. Galeazzi said Grande Produce is conducting its own traceback investigation and sharing data with the FDA. The Centers for Disease Con-trol and Prevention has recom-mended consumers avoid mara-dol papayas from Mexico. The CDC has reported 47 cases in 12 states, including 12 hospital-izations and one death from Sal-monella Kiambu. Salmonella Thompson and Sal-monella Kiambu were detected on papayas at the Baltimore retail store that led to the Maryland De-partment of Health warning. P What’s inside ... Mission’s avocado deal Retail, A2 Washington cherry crop set to be largest ever By Ashley Nickle YAKIMA, WASH. — In-dustry members expect the current Washington cherry crop will end up being the largest ever harvested. B.J. Thurlby, president of Yakima-based North-west Cherry Growers, said his personal estimate is that the industry will ship 26 million to 27 million 20-pound boxes. The record, set in 2014, was 23.2 million boxes. “The shipments have been amazing,” Thurlby said July 26, adding that the industry had averaged 530,000 boxes per day for the previous 30 days. Previously, Washing-ton had not come close to averaging 500,000 boxes a day for that length of time. This season the indus-try has already shipped 21 million boxes, and nearly a quarter of the crop is still waiting to go, Thurlby said. A couple of grower-ship-pers said they have finished harvesting, but many have several weeks remaining. Ideal weather for grow-ing the fruit, including more than a month without rain, has been a key factor in the size of the crop. The unusually high vol-ume for growers across the state has affected prices, putting some stress on the industry. Dinosaur-shaped spinach? Maybe. Opinion, A6 PRICING F.o.b. prices for 18-pound cartons of bagged bing cherries July 25 were $28-30 for 9.5-row, $24-26 for 10-row and $19-21 for 10.5-row, according to the U.S. Department of Agriculture. An exact comparison for prices on that variety and size at the same time in 2016 was not available, but prices reported July 6, 2016, for 18-pound cartons of bagged bing cherries were $30-32.90 for 10-row and $28-30.90 for 10.5-row. “The laws of supply and demand kick in,” Thurlby said. “There’s a lot of peo-ple who are just hoping to break even.” On the flip side, the large crop is positive for retailers, which typical-ly make good money on cherries. “It should be a huge boon to the produce de-partment,” Thurlby said. P Ample Vidalia supplies Crops & Markets, A9 More mechanization Produce Tech, A14 Lots of love for local Locally Grown Marketing, A15 Ashley Nickle Workers sort cherries for Chelan Fresh Marketing. Growers say this year’s crop could set records. ‘Healthy’ labels may deter diners, study shows By Tom Burfield CONSUMERS MAY boast that they’re eating healthier when they dine out these days, but a Stanford Uni-versity study says they’re more likely to gravitate to vegetables with “indulgent descriptions” than to those labeled “healthy.” Describing menu offer-ings as healthful actually may be “counter-effective,” the study says, because people tend to perceive food that’s good for them to be less tasty. “Healthy labeling is even associated with higher hun-ger hormone levels after consuming a meal com-pared with when the same meal is labeled indulgently,” according to the study. The research was devised to test whether labeling veg-etables with “flavorful, excit-ing and indulgent descrip-tors” that often are used to describe less healthful foods could increase vegetable consumption. In the study, led by Brad-ley Turnwald and published in JAMA Internal Medicine in June, one vegetable in the Stanford cafeteria was labeled in one of four ways each day: basic (e.g. “beets”), healthy restrictive (e.g. “light-er-choice beets with no added sugar”), healthy pos-itive (e.g. “high-antioxidant beets”) or indulgent (e.g. “dy-namite chili and tangy-lime seasoned beets”). compared with the healthy restrictive condition. The results suggest it may be possible to in-crease vegetable consump-tion in adults by using the same indulgent, exciting descriptors as more popu-lar — though less healthful — foods, the study said. This “novel, low-cost intervention” could easily be implemented in cafete-rias and restaurants to en-courage diners to choose more healthful options, the study suggests. Check out The Packer’s coverage of PMA Foodservice online and in our Aug. 7 issue. Big volumes on tap Late-Season Berries, B1 > Monterey Mushrooms launches diced ’shrooms for blending, A4 RESULTS Vegetables labeled indul-gently were selected by 25% more people than those labeled with the basic de-scription, by 41% more peo-ple than those labeled with the healthy restrictive de-scription and by 35% more people than those labeled as healthy positive. Labeling vegetables in-dulgently resulted in a 23% increase in the amount of vegetables consumed compared with the ba-sic condition and a 33% increase in the amount of vegetables consumed RELATABLE TERMS Meredith Hink, corporate nutrition services manager for Reinhart Foodservice LLC, La Crosse, Wis., has had experience in menu de-velopment and thinks the Stanford study makes sense. To persuade a consum-er to try a particular dish or food item, it’s necessary to “stimulate the emotion, memory and reward cen-ters” in the brain, she said. “It’s important to use de-scriptive culinary terms — or ‘indulgent’ descriptions — that help to stimulate these food cravings,” she said. Terms that relate to flavor — like “lemony” or “buttery” — often pique people’s in-terest in an item more than health-related ones, she said. “I can relate to something that’s buttery, lemony or smooth much more readily than I can relate to vitamin C,” Hink said. “Vitamin C is a technical term, and it’s good, but it doesn’t really evoke a memory.” Using these terms can encourage consumers to try foods that they haven’t had before, she said, and help let them know what to expect from their dining experience. Most people “eat” with their eyes before they or-der food to put REIMER-SIFFORD into their mouths, said Susan Re-imer-Sifford, vice president and general manager of CC Kitchens, Sharonville, Ohio. “Indulgent menu descrip-tions or pictures help ‘lead’ the customer to maybe try-ing something that they hav-en’t had before,” she said. “The more descriptive the menu offering is, the higher the sales,” Reimer-Sifford said. “A pictured item will provide ordering lift, as well.” P Peru enters tight market Peruvian Asparagus, C1 What’s online ... Is hydroponic organic or not? Go to thepacker. com to see the latest.