Foodservice
Temperate climates, ideal growing conditions, and advanced
farming and packing technology propel Mexico into the ranks of leading produce
suppliers
anywhere on the globe. Each year Mexico supplies almost 8 billion pounds
of fresh fruits and vegetables to the U.S. That is almost 40 percent of all
produce consumed during the winter months alone. Because Mexico benefits
from diverse microclimates, growers supply many key produce items all year
long.
This ability to consistently offer high-quality items from Mexico, even
when localized weather events affect one shipper, helps foodservice companies
offer the same delicious menu items all year long, keeping your customers
coming back for more.
The FPAA is the non-profit trade association representing
over 125 members involved in the growing, harvesting and distribution of Mexican
produce.
We are also a key contact for foodservice companies looking for information
concerning fresh produce from Mexico, including information on: food safety
and security programs on Mexican farms, growing and harvesting practices,
commodity availability, and support communicating to consumers about Mexican
produce. We encourage you to contact us with any questions you have about
produce from Mexico.
In addition, the FPAA sends a periodic newsletter to retailers
entitled “News
You Can Use.” The purpose of the newsletter is to keep retailers and
foodservice companies updated with timely and factual information regarding
Mexican produce. Since the market is continually in flux, retailers receive
periodic updates on various crops being imported from Mexico. If you would
like to receive the FPAA’s newsletter, please do not hesitate to contact
us.
As always, the FPAA cordially invites you to come to Mexico, visit our
farms and see the quality of product for yourselves — a tour could
easily be arranged through your suppliers or us. For more information about
Mexican
crops, to arrange a visit, or learn more about the issues affecting the industry
please contact the FPAA at 520-287-2707.
