Maurice A. Auerbach offers chefs diced garlic

Secaucus, N.J.-based Maurice A. Auerbach Inc. recently introduced a bagged diced garlic product for foodservice customers, said Bruce Klein, marketing director.

“It’s triple-washed, and you don’t have to chop the garlic — just take it out of the bag, seal it and put it back in the fridge,” Klein said.

The item is sold by the case, each containing six bags, he said.


The Garlic Co. adds packaging capacity

The Garlic Co., based in Bakersfield, Calif., has renovated its packaging room in recent months, said Mike Layous, salesman and marketer.

“We increased the size, with the idea of increasing our production volume,” he said.

How much the volume will increase is difficult to estimate, Layous said, but he did note that it could be 5% to 10%.


Garlic/Herbs Marketing business updatesI Love Produce reaches 10 years old

West Grove Pa.-based I Love Produce LLC, a wholesale distributor of conventional and organic produce, featuring garlic, ginger and shallots, is 10 years old this year, said Jim Provost, a co-owner.


Infinite Herbs volume rises in 2014

Miami-based Infinite Herbs & Specialties, which also operates in Everett, Mass., has increased its product volume by up to 20% in 2014, estimated Camilo Penalosa, a partner.

“We’re offering more organic product to our clients,” he said.

It’s a matter of convenience to customers, Penalosa said.

“We’re offering our clients more products, not just herbs, and that’s where the one-stop shop comes in,” he said.


Shenandoah Growers expands greenhouses

Harrisonburg, Va.-based herb grower-shipper Shenandoah Growers Inc., which grows its products in greenhouses, is adding greenhouse capacity at its home base and building hothouses in two other locations, said Tim Heydon, CEO.

A 5-acre greenhouse is going up in Indianapolis and a 2-acre facility is under construction in Fort Worth, Texas, Heydon said.

The new greenhouses are scheduled to open in the first quarter of 2015. Indianapolis will be 5 acres, and Texas will be 2 acres.

It’s all about logistics, Heydon said.

“You want to keep it as fresh as possible and be within proximity of the supermarkets,” he said.

Growth in Harrisonburg is more about building on existing technologies, Heydon said.

“We’re growing more efficiently, more integrated pest management,” he said. “And we’re constantly doing R&D projects to find better ways to grow.”