Pickle Newsletter 12.14 - Nunhems - Nunhems Homenunhemsusa.com/www/NunhemsInternet.nsf/res/Pickle_Flavor_Winter_… · Flavor newsletter. ... Midway through the season, however, the

Marcial Logan NQ 5543 Mitchell Jackson

elcome to the first edition of the Pickle Flavor newsletter. Our goal is to provide

you with useful news and insights that will help you and your business. Whenever we can, our

aim is to leverage our global knowledge for your local needs.The Nunhems Pickle Crop Team is excited for the 2013 season. Over

the last five years, our breeders have made significant progress in research and development, including the exciting first steps in the future of pickle genetics in North America. With the launch of our two new varieties–Logan and NQ 5543–growers, processors and packers will benefit from improved interior quality, disease resistance and higher yields.

Logan was developed to provide all the reliability of established market leaders, but with notably improved internal quality. Through

all of our trial testing, Logan has demonstrated consistently high yields.NQ 5543 is Nunhems’ first parthenocarpic pickle developed for

machine harvesting. NQ 5543 allows growers to sow at a lighter seed rate while providing yields that are equal to or better than previous plant populations. The parthenocarpic category is becoming the industry standard. These varieties are primarily female (no pollinator is

required), and we look for NQ 5543 to be a game-changer with its superior quality and higher yields.

Logan and NQ 5543 will join the other hardworking varieties in our portfolio, giving our customers a full suite of options for both the hand

and machine harvest markets in 2013.That’s what’s new at Nunhems. If you have any questions or

comments, please contact me or one of our local sales specialists. We’re here to assist any way we can.

“We’ve seen the exciting first steps in the future of pickle

genetics in North America."

Carl Hill, Pickling Cucumber Crop Sales Manager - Americas

What ’s new with Nunhems picklesWINTER2012/2013

CARL’S TAKE

ur newest varieties NQ 5543 and Logan join a proven team of pickling cucumbers like Marcial, Mitchell and Jackson. With the addition of these varieties we are reintroducing our pickle lineup.

VARIETY SPOTLIGHT: MEET THE TEAM

Logan: Maturity: 52 Days

Shape: BlockyVine: MediumColor: Green

Size: 3.0HDR: Ccu, CMV

IDR: Px, Psl, Co

NQ 5543: Maturity: 50 DaysShape: BlockyVine: MediumColor: Dark GreenSize: 3.1HDR: Ccu, CMVIDR: Px, Psl, Co

O

ver the past 60 years, tastes have changed along with the pickle

industry, but one company continues to thrive from the ground up, no matter what the climate. Based in Ravenna, Michigan and founded in 1949, Swanson Pickle Company brings four generations of family continuity to the table, along with a

comprehensive grasp of every aspect of pickle production. “We’re a grower, grader, and briner. It’s unique that we do all three,” John Swanson, CEO of Swanson Pickle Company, says. “We deal with manufactures, growers, and all segments of the industry, from the farm to the end-customer. We’re a big enough part of the whole scheme, that if you want to see the pickle industry, we’re a good place to start.” Taking the reins from his father and grandfather before him, with the help of his two brothers, children, and other long-standing employees, Swanson has steered the company through shifts in pickle consumption that mirror the changing appetites and attitudes

in the country. “The opportunity right now would be to increase consumption per capita, which has slid down over the years,” Swanson notes. “Fast food has kept our industry up, but people eat less at home now. Compared to 20 years ago, retail markets are down.” This dietary flux, along with weather changes, has made it more difficult to find available growers. Even in Michigan, the state that ranks first in the nation for pickle production, securing a full, quality crop has

become increasingly difficult. “Pickles are management intensive, so it’s a little bit more risk for growers,” says Swanson. “Things are changing all the time, but we’re committed.” With high-level customers including Heinz and Bay Valley

Foods, Swanson Pickle Company utilizes two cucumber seed varieties from Nunhems to grow crops that yield the size, shape, and stability perfect for high-quality pickling. “Our future is to continue what we’re doing, but be open to any changes our customers dictate,” Swanson observes. “We are able to react quicker to opportunities than other companies could.”

“We’re a grower, grader, and briner. It ’s unique that we do all three."

CUSTOMER SPOTLIGHT: SWANSON PICKLE COMPANY

Congratulations to John Swanson of Swanson Pickle on being named this year’s Master Farmer!Per Michigan Farmer magazine, the Master Farmer designation “is one of the nation’s longest running and most prestigious awards given to U.S. farmers … and recognizes farmers who not only are top in their chosen profession, but also are outstanding individuals in their communities, church, civic groups, and usually are first to raise their hands when something special needs to be done.” Mr. Swanson will be featured in an awards ceremony on January 16th in Lansing, Michigan.

MARKET UPDATES

n 2012, the U.S. pickle industry planted about 80,000 acres.

Yields were down about 10% overall for the year. The season in the state of North Carolina started off cool and moist, which slowed

the crop in the beginning. Midway through the season, however, the weather turned hot and dry, reducing yields in some areas. Downy Mildew was a significant problem for some growers. The state of Michigan started off cool as well, then warmed and was dry. Toward the end of the season, high rainfall created difficult harvest conditions. Overall, yields were just below average. Imports from Mexico, India and Canada remain steady. These three countries play a significant role in the market. Mexico provides fresh cucumbers in the winter. India continues to provide the small gherkin size, and there is a trend to bring in shelf-ready, full-size product as well. There is

also a trend toward more fresh pack product. Demand is steady from the U.S. consumer at about 4.6 pounds per person. As the population increases, so does the demand for pickles. And as the market shifts to less acreage, yields will have to increase to meet demand. Increasingly, the pressure from commodity crops makes it more difficult to contract acreage for pickles. High corn, wheat, and soybean prices compete directly for the same soil. The trend from this season and last is moving toward higher-yielding varieties, thus reducing the required acreage for production. Parthenocarpic varieties in both hand and machine harvest are playing a significant role in this shift. Parthenocarpy has the added value of higher marketable yields; there tends to be a higher percentage of the desired sizes, and much improved internal qualities. Parthenocarpic varieties represent the greatest opportunity for the U.S. pickle market.

Howard Anderson, Sales Specialist - USA/Canada

John & Donald Swanson

USA / CANADA

Juan Carlos Iñiguez Sanchez, Account Manager - Mexico

he production area in total in Mexico is about 8,000 hectares (19,800

acres), with slight increases and decreases each year according to market pricing

conditions. Of this area, 2,500 hectares (6,175 acres) are utilized by the domestic market and 5,500 hectares (13,585 acres) are for exporting.

The production for exportation is of two sizes–baby and full size. The average volume that Mexico exports to the USA is around 117,000 metric tons (258 million pounds) per year.

Michoacan is the state with the largest area of planted pickles and most of this is focused on production for the export market, of both baby and full sizes. The total growing area is about 3,500 hectares (8,645 acres), made up of predominantly female type varieties. In this region, one of the main challenges is to control fungal diseases, and at the end of the season the main problem is viral diseases. Harvests begin in October and end in March.

Production in the region is horizontal, with a moderate level of mechanization. However, the region is in the process of changing to be more efficient in all production processes. There are several companies that grow pickles; this generates many jobs in the region and actively contributes to the region's economy.

The state of Guanajuato is increasing its pickle growing area slightly, and all production is oriented toward the baby types. Companies that produce in this area maintain their production despite a reduced sales window, which is why their crops are concentrated in the months of April and May. The growing area is not very large (750 hectares; 1,853 acres), but is constant which allows producers to maintain their production schedules and meet agreements made with U.S. importers.

The state of Colima has been growing pickles for export and processing

over the last two years. It is an area that traditionally produces cucumbers, but that has focused on the local market, primarily working with monoecious types. They are now splitting production between monoecious and predominantly female types, adopting an approach for both the export market (processing) and local market (fresh).

The characteristics of the fruit demanded by the fresh/local market are high quality in terms of color and fruit shape. So this market is covered by monoecious varieties.

Production in this area is both vertical and horizontal, using technology such as drip irrigation, fertilization, irrigation, mulching, efficient control of pests and diseases, and high field sanitation.

Jalisco is noted for the implementation of high-end technology for its pickles, cultivating only monoecious types. Production tends to be vertical but horizontal development of the crop is also used. Jalisco maintains one of the highest output averages in Mexico, and their production is oriented to the national market. They produce about 1,200 hectares (2,964 acres), which makes Jalisco the second-most important Mexican state for pickle production. In the state of Sinaloa, pickle producers maintain a primary focus on exporting, so monoecious varieties are used here. Temperatures often create problems in stability and performance of the varieties. Because Sinaloa is an area with a lot of technology and its growing areas have remained stable in recent years, the region is not expected to experience major changes in its growing areas or crop management programs.

In general, cultivation in Mexico has a tendency to maintain levels of production; while some areas have decreased slightly, most areas only shift to other regions of the country. A slight decrease of the growing areas is anticipated in the coming years, but an increase in average yields per hectare is also expected, thereby maintaining outputs with a tendency to increase local consumption.

Chris Dyk (left) and Juan Carlos Iniguez from the Nunhems Pickle Crop Team discuss product traits in a Mexican trialing field in February.

In August, growers assembled for a Nunhems fresh market pickle field day in Tizapan, Jalisco, Mexico.

Nunhems varieties are thriving in this picturesque photo taken during the past growing season in Colima, Mexico.

www.nunhemsusa.com

For more information contact your local sales specialistor Nunhems Customer Service at (800) 733-9505.About NunhemsThe vegetable seed business of Bayer CropScience operates under the name of Nunhems. Nunhems is the global specialist in vegetable genetics and services. As a globally integrated group of teams, Nunhems builds unique customer relationships and shares products, concepts and expertise with the professional horticultural production industry and supply chain. The portfolio of Nunhems consists of 2,500 varieties in 28 vegetable crops, including leading varieties of carrot, cucumber, leek, lettuce, melon, onion, pepper, tomato and watermelon. With more than 1,700 employees, Nunhems is present in all major vegetable production areas in the world.

IMPORTANT NOTE: Be sure to read the full Limitation of Liability and Disclaimer of Warranties found at www.nunhemsusa.com or available upon request from Nunhems USA, Inc. (Nunhems) before buying or using Nunhems seeds. Technical data, comments, advice, testimonials and graphic or other representations of the seeds and fruit there from included herein are offered without charge or warranty of any kind either express or implied, including, but not limited to, fitness for a particular purpose and merchantability. Technical data shown is solely a compilation of observations from various geographic areas, conditions, and laboratory tests. Growing results, including varietal characteristics and performance, vary depending upon a wide range of environmental conditions and growing practices. Nunhems DOES NOT GUARANTEE growing success and disclaims any warranty and disclaims all liability for such data and advice.

© 2012 Nunhems USA, Inc., All rights reserved. TE1212

2030 BC

2400 BCArcheologists and anthropologists believe that the ancient Mesopotamians pickled.

courtesy nyfoodmuseum.org

Cucumbers brought from their native India helped begin a tradition of pickling in the Tigris Valley.

850 BCAristotle praised the healing effects of cured cucumbers.

Pickles were being produced at home and commercially in Virginia.

1858

John Mason designed and patented the first Mason jar. Made out of heavier weight glass than normal jars, these were developed to withstand the high temperatures necessary for processing pickles.

1606

1659Dutch farmers in New York grew cucumbers all over the area that is now known as Brooklyn. These cucumbers were sold to dealers who cured them in barrels filled with varying flavored brines. The pickles were sold in market stalls on Washington, Canal and Fulton Streets.

1942Vlasic Pickles, the polish-style cucumber pickle company, was born in Detroit.

urrently in India we are between growing seasons. Last year's crop was very strong

and healthy; and this makes us confident for the upcoming season. Growing areas have

remained stable for several years, but decreased rain fall over the past months has made farmers less interested in sowing for the coming season. Demand has been good for premium grades in vinegar; however growing them can be somewhat challenging. As sowing for the pickle season is just about to begin, disease pressure is not yet an issue this year, but India's main annual problems are due to downy mildew and viruses. Gherkin cultivation, processing and exports were started in India during the early 1990s. They began modestly in Karnataka state in South India and later extended to the neighboring states of Tamil Nadu and Andhra Pradesh. Tonnage has consistently reached 150,000 to 170,000 metric tons (330 to 375 million pounds) over the past few years.

Gherkins are produced mainly by small farmers. Contract farmers receive all inputs and technical support from processors and they are assured guaranteed buy-back of their crop at pre-declared prices. Initially, processed gherkins were exported in bulk packing but since 2001, gherkins have been exported in "ready-to-eat” jars. In India there are about 51 major companies producing and exporting gherkins in drums and ready-to-eat consumer packs. The gherkin industry in India is very well established with exports to all major countries, among them the United States, France, Germany, Australia, Spain, South Korea, Canada, Japan, Belgium, Russia and China. Processing plants meeting international standards have been established here to cater to the requirement of foreign buyers, with an ever increasing demand because of the quality assurances given by the manufacturers. Russia has also started buying large quantity of bottled Indian gherkins, where previously their purchases were mainly bulk drums.

R Manjunatha Rao, Business Manager - India/Sri Lanka

INDIA / SRI LANKA

FUN PICKLE FACTS