Some California- and Mexican-grown value-added items, such as Ready-Set-Serve (RSS) Chopped Romaine and RSS Shredded Romaine are exhibiting a decline in shelf-life performance. Different weather challenges, not uncommon for the late summer/early fall time frame, are causing these issues.

California:

• The Salinas Valley has experienced higher-than-normal temperatures throughout August and early September
• Due to the warmer weather, romaine has been growing at an accelerated rate, leading to weakened cell structure and higher respiration rates
• Growers purposefully plant heat-resistant varieties for this time of year that are darker green in color and have more open frames
• These open varieties can withstand heat better than cupped varieties, but they are more susceptible to bruising, mechanical damage, and in some cases, early breakdown
• Even though harvesting and processing crews are removing the weaker outer leaf material, a more predominantly darker green color profile will be seen through the rest of the Salinas growing season (early to mid-November)

Mexico:

• The rainy season persists in Guanajuato, which typically runs May to September, but can extend into November
• Excess moisture in the ground, and on the raw product, has led to challenges such as premature pinking and/or early breakdown
• Although the color profile in Mexican product is a more balanced yellow-to-medium green, intermittent quality and shelf-life concerns are expected until weather stabilizes

Maintaining the cold chain throughout distribution will remain critical for maximizing quality and shelf-life over the next two months.

Please contact your Markon customer service representative for more information.

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