Abasto Magazine: September/October 2025 ENGLISH
Featuring La Costeña's salsa lineup debut and its new look for Hispanic Heritage Month.
Essential Guide for the Hispanic Entrepreneur abasto.com Year 17 | September /October 2025 >> 32 SPECIAL INSERT FOR THE PRODUCE INDUSTRY >> PG. 50
4�SEPTEMBER / OCTOBER 2025�ABASTO.COM In This Edition OUR FRONT PAGE COVER ADVICE FOCUS ALIMENTOS INDUSTRY BUSINESS SHOWCASE 32 NEW LOOK La Costeña’s salsas lineup de- but a new look just in time for Hispanic Heritage Month. 24 ECONOMY How the food industry is adapting to economic changes. 46 JOHN TSIONES Interview with the purcha- sing director of Cermak Fresh Market. 92 NEW STRATEGIES How grocery stores can celebrate Hispanic Heritage Month. 28 TECHNOLOGY Latino shoppers lead the way in adopting technology in super- markets. 54 RETAIL TRENDS Placer.ai’s analysis of how re- tailers react to price changes in the market. 58 EXEMPLARY LATINAS Eight Hispanic businesswomen exemplify the success of Lati- nas in the U.S. economy. 86 CHANGES AT THE USDA Te Department of Agriculture announced a broad reorganiza- tion with cuts and a focus on the agricultural sector. 94 GOOD MANAGEMENT Te importance of good payroll and human resources manage- ment for retailers. 42 NOW IN MULTIPACKS Popular Salsa Huichol favors are now available in three-pac- ks and six-packs. 34 YUMMIES SNACKS Dinant ofers its portfolio of snacks with classic and innova- tive favors.
PANORAMA EDITORIAL Director Fod as a cultural conector Troughout Latin America and in Hispanic commu- nities in the US, food is much more than sustenance: it is memory, identity, and expression. From the stea- ming tamales in Grandma’s kitchen to the aroma of carnitas at a local taqueria, our dishes tell stories of migration, resilience, and love. Every bite is a tribute to our roots. Our favors cross generations and borders. Tey are celebrated in home kitchens, street festivals, restau- rants, and supermarket shelves across the country. Tis culinary infuence has become one of the most powerful and unifying forces in our culture, and one of the most successful. A growing economic force in the US Te Hispanic food industry is a booming economic engine. Hispanic food and beverage companies are growing at a rapid pace, while large retailers are in- creasingly recognizing the demand for authentic pro- ducts—from tortillas and salsas to tropical beverages and sweet breads. According to recent industry reports, Hispanic consumers represent one of the most infuential de- mographic segments in the US grocery market. Teir E very year, from September 15 to October 15, the United States commemorates National Hispanic Heritage Month, an occasion to recognize and celebrate the cultural richness, contributions, and history of Hispanics in this country. At Abasto Media, we are proud to pay tribute to the traditions that have shaped our communities, our families, and our businesses. And when it comes to traditions, nothing speaks louder—or with more flavor— than our food. CELEBRATING THE CULINARY LEGACY AND ECONOMIC POWER OF HISPANIC CULTURE FLAVORS OF OUR HERITAGE: purchasing power continues to grow, driving innova- tion and opening space for new brands and suppliers that keep our traditions alive. Distributors, manufacturers, and retailers who va- lue the cultural richness of our cuisine are not just selling products: they are sharing stories, building bridges, and creating economic opportunities. Celebrating our busines comunity At Abasto Media, we recognize the efort and vision of the entrepreneurs who bring Hispanic favors to every corner of the country. Whether through family businesses, multigenerational brands, or new star- tups that are transforming the food landscape, these businesses are cultural ambassadors and job creators. Tey demonstrate every day that honoring our heri- tage is also a recipe for growth. A special edition to celebrate in style In this special edition, in addition to commemora- ting Hispanic Heritage Month, we have an exclusive supplement dedicated to the IFPA Global Produce & Floral Show, one of the industry’s most important trade shows. Trough this supplement, we highlight the leaders, products, and innovations that are se- tting the course for the fruit, vegetable, and fower sector, with an increasingly strong and relevant His- panic presence. During Hispanic Heritage Month, we in- vite you to discover, support, and celebrate the people behind each product. Let’s con- tinue to elevate our culture, strengthen our communities, and share the favors that unite us. Happy Hispanic Heritage Month! 6�SEPTEMBER / OCTOBER 2025�ABASTO.COM
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8�SEPTEMBER / OCTOBER 2025�ABASTO.COM Nuestros Colaboradores Gerente General / General Manager Gustavo Calabro [email protected] 336.724.9718 x.204 Diseño Gráfico / Graphic Design Orlando Rivera [email protected] 336.724.9718 x.201 Departamento Editorial / Editorial Department Hernando Ramírez-Santos [email protected] 336.724.9718 x.205 Violeta Montes de oca [email protected] 336.724.9718 x.203 Cuentas Nacionales / National Accounts Eliana Lankerd [email protected] 336.724.9718 x.202 Administración & Eventos / Administration & Events Fernanda P. Walker [email protected] 336.724.9718 x.213 Redes Sociales / Social Media Danna Guevara [email protected] Ventas México-Latam / Sales Representative LATAM Marcela Chaves [email protected] 336.724.9718 x.206 Xochitl Oliva [email protected] • 713.363.0385 Juan Pablo Madero [email protected] • 52.1.333.167. 8502 Publicidad / Advertising [email protected] 336.486.2424 Suscripciones / Suscriptions [email protected] RAMÓN PORTILLA Founder HumanX Insights. Visionary leader in customer insights. Passionate about CX. Innovator in Insights technology JESÚS DÍAZ Chef Yisus Diaz is a fusion chef. He has won two Emmy Awards and has a new culinary project with Televisa, Univision, and Vix RICARDO GAITÁN Branding specialist. Master in Marketing Management Universidad San Plablo. Author of the book: “101 useful branding tips” MARCELA PRIMO Talent management strategist with more than 20 years of experience, she is the founder and general director of LEEM PRO STAFFING. MARY COPPOLA HESLEP Creative Director of Ten Acre Marketing. Former vice president of marketing for United Fresh Produce Association. RON MARGULIS Director de RAM Communications, LLC. He is a journa- list specializing in the food industry. JULIO IBÁÑEZ Retail Executive, International. CEO of Aurora Grocery Group and President of the Hispanic Retail Chamber of Commerce. ANA MARÍA TRIANA Psychologist & Business Consultant. She is Marketing Director of AnaBella Dried Food. Abasto es una revista bimestral de circulación nacional publicada por Hispanic Marketing Consultants, Inc. P.O. Box 20577 Winston-Salem, NC 27101. Todos los derechos reservados. Prohibida la reproducción parcial o total de su contenido sin previa autorización del Editor. Abasto investiga la seriedad de sus anunciantes, pero no se hace responsable del contenido de las ofertas. Las opiniones expresadas por los autores y contribuyentes que colaboran en esta revista no son necesariamente compartidas por los editores o representantes de HMC (Hispanic Marketing Consultants) Abasto Media. ABASTO MEDIA IS ACCREDITED / ACTIVELY INVOLVED WITH THE FOLLOWING ASSOCIATIONS: Collaborators
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La Moderna We are proud to bring the authentic favor of Mexico to the United States. Our pasta, made with quality ingredi- ents and a lasting tradition, transforms every dish into an experience full of history and favor. Authentic Mexican favor in every bite! WWW.LAMODERNAUSA.COM | TEL: +1 (817) 506-3535 PEPITO USA All the great favor of Pepito Products will be at the “Americas Food & Beverage” trade show from September 10-12 in Miami, Florida. BOOTH #974 BIG FLAVOR, BIG FUN! Lago de Chapala Chili Crisp and Chamoy from Lado de Chapala take your meals to the next level. Enjoy the perfect blend of crunch and spice with Chili Crisp in Original, Seeds, and Cranberry, or the irresistible sweet-and-sour kick of our Chamoy. Add more favor to every bite! PRODUCT SHOWCASE PRODUCT SHOWCASE 10�SEPTEMBER / OCTOBER 2025�ABASTO.COM LISTTO+ For 40 years, we’ve been with you for every meal. Today, we’re launching a new look for our LISTTO+ brand, so we can continue to share the traditional favors of our home that bring families together at the dinner table. Tank you for choosing us, generation after generation, meal after meal. ALIMENTOSLISTTO
Sigma FUD Let’s celebrate our Hispanic Heritage with FUD by creating recipes that evoke our roots and connect us with our origins. Together, we show that there are no limits to what we can achieve. FUD accompanies us with its variety of products to share the favor that defnes us. BAR-S FOODS – A SIGMA COMPANY WWW.FUDUSA.COM | 1-800-699-4115 Vilore Tese vibrant beverages, with natural favors like Hibiscus, Strawberry, and Mango, ofer the true taste of Mexico in every sip. Tey are the perfect addition to your beverage selection, inviting consumers to enjoy a refreshing and favorful experience rooted in tradition. VILORE FOODS - WWW.VILORE.COM (210) 509-9496 | [email protected] Add Flavor to Your Mexican Independence Day Celebrations Add Huichol Salsa to all your favorite Mexican snacks this Independence Day. Pair your pozole, menudo, tostadas, fautas, and other favorite dishes with the authentic taste of Huichol Salsa. Follow and tag us on our social media!s. #SalsaHuichol #OuterSpiceFlavor #SalsaHuicholHotSauce SALSA HUICHOL HOT SAUCE Mexenil Make your production the best with Maximasa HIGH-TECH LIME. Maximum performance and quality. More yield, more smoothness, and all the favor of corn. WWW.MEXENIL.COM TEL +1 855 243 9314 I [email protected] ABASTO.COM�SEPTEMBER / OCTOBER 2025�11
12�SEPTEMBER / OCTOBER 2025�ABASTO.COM Frijoles volteados de La Preferida A staple of Central American cuisine, refried beans are traditionally prepared with slow-cooked beans mashed to a perfect creamy consistency and sautéed to highlight their intense, earthy favor. La Preferida’s refried beans are an ideal side dish for breakfast, lunch, or dinner. Try them today! WWW.LAPREFERIDA.COM TEL: 1 (800) 621-5422 | [email protected] Mi Sabor: Delicious and 100% Natural! Try our banana snacks: crispy, healthy, and full of Latin favor. Check out our portfolio, which also includes frozen products. Would you like to be a distributor in the U.S.? HEALTHY, TASTY, AND MADE WITH TROPICAL LOVE! [email protected] | MISABORUS.CO WHATSAPP: 7867737070 / 5416259760 | @MISABORUS ¡SANO, SABROSO Y HECHO CON AMOR TROPICAL! We Are the Most Hispanic Mexican Snack Since 1987, bringing authentic Mexican ������������������ We have the mix of textures and favorite favors in potato chips, corn sheet snacks, and extruded four snacks, all made using homemade processes with high-quality, 100% natural ingredients to ensure fresh- ness and quality in every Hispanic bite. BUSCAMOS DISTRIBUIDORES HTTPS://WWW.LOSCOYOTES.MX (210) 500 5412 Mega Chili Powder Introducing Mega Chili Powder, the new bold favor you’ve been waiting for! Te latest addition to the Mega Toppings family—home of Mega Chamoy, the #1 chamoy in Mexico and the U.S.—adds a unique spicy and tangy kick to fruits, snacks, drinks, or any craving that needs an extra burst of favor. MEGA FOODS | WWW.MEGA-FOODS.COM| 972 482 708 12�SEPTEMBER / OCTOBER 2025�ABASTO.COM
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14�SEPTEMBER / OCTOBER 2025�ABASTO.COM 65.2 million This is the U.S. Hispanic population, making them the nation’s largest racial or ethnic minority, representing 19.5% of the total population. HISPANIC HERITAGE IN THE U.S. BEYOND THE NUMBERS: HISPANIC HERITAGE MONTH IS KEY TO UNDERSTANDING THE U.S. MARKET! FROM SEPTEMBER 15 TO OCTOBER 15, MILLIONS OF CONSUMERS WITH ROOTS IN SPAIN, MEXICO, CENTRAL AND SOUTH AMERICA, AND THE CARIBBEAN ARE CELEBRATED. THIS CRUCIAL PERIOD MARKS HISTORICAL INDEPENDENCE DAYS, HIGHLIGHTING A VIBRANT AND GROWING POPULATION. LANGUAGE AND ORIGIN Of the almost 71 million people in the U.S. (aged 5 and older) who reported speaking a language other than English at home, 61% spoke Spanish. 10.8 million U.S. residents born in Mexico made up, by far, the largest immigrant group in the United States in 2023. Mexican immigrants constituted 23% of the U.S. immigrant population. (Source: migrationpolicy.org) 10,816,300 México 1,445,200 El Salvador 1,358,100 Cuba 1,238,400 República Dominicana 1,133,500 Guatemala 922,900 Colombia 817,200 Honduras 601,400 Venezuela 498,800 Ecuador 483,300 Perú 281,800 Nicaragua 204,500 Argentina 114,900 Chile 104,900 Panamá 100,200 Costa Rica 84,000 Bolivia 52,600 Uruguay 31.0: The average (median) age of the Hispanic population in 2023, an increase from 30.7 years in 2022. As of July 1, 2023. 39,815 The increase in the number of Hispanic residents in Harris County, Texas, between July 1, 2022, and July 1, 2023. This county had the largest gain (1.9%) in this population nationwide during that period. 13 The number of states with one million or more Hispanic residents in 2023. These states are Arizona, California, Colorado, Florida, Georgia, Illinois, New Jersey, New Mexico, New York, North Carolina, Pennsylvania, Texas, and Washington. Source: census.gov DEMOGRAPHIC DATA Total U.S. Immigrant Population by Country of Origin (2023): USEFUL DATA
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16�SEPTEMBER / OCTOBER 2025�ABASTO.COM distribution to major retailers such as Whole Foods and Target. FOUNDER WELCOMES VILORE FOODS PARTNERSHIP “I’m thrilled that Tia Lupita Foods is joining the Vilore Foods family,” said Saldivar. “Vilore Foods understands the cultural roots that drive our brand and has the reach and experience to take our products to even more shelves and kit- chens across the country.” Saldivar’s brand pays homage to his mother’s cherished family hot sauce re- cipe, blending tradition with innovative food oferings that meet modern dietary preferences. A STRATEGIC FIT FOR VILORE FOODS For Vilore Foods, based in San Antonio, Texas, the acquisition enhances its strate- gic footprint in the multicultural food seg- ment, where demand for natural, healthy, and authentic products continues to grow. Since its founding in 1982, Vilore Foods has specialized in importing, distributing, and developing Hispanic heritage brands. Te company represents household na- mes like La Costeña and Jumex and part- ners with giants like Procter & Gamble and Mead Johnson Nutrition to extend their market presence in the U.S. EXPANDING REACH AND CAPABILITIES With more than four decades of experien- ce, Vilore Foods operates a robust natio- nal distribution network, extensive retail partnerships, and an expanding digital presence. Te company provides supply chain expertise, secure storage, and relia- ble delivery—key advantages it plans to leverage to grow Tia Lupita Foods. “Tia Lupita is an ideal complement to our mission of celebrating heritage and favor,” said Vargas. “Tis partnership allows us to diversify while staying true to the roots that make Hispanic food be- loved by millions.” Now under Vilore Foods’ umbrella, Tia Lupita is poised for accelerated growth, tapping into Vilore’s scale and expertise. Consumers can expect greater availability of Tia Lupita products across the U.S. For more information on Vilore Foods and its brand portfolio, visit www.vilore. com. To explore Tia Lupita Foods’ ofe- rings, visit www.tialupitafoods.com. buting and championing Hispanic food brands in the U.S. market,” said Edgar R. Vargas, Vilore Foods’ Director of Grow- th and Brand Development. Vargas emphasized the rising interest among U.S. households in authentic, cul- turally rooted foods. He noted that Tia Lu- pita’s momentum positioned it as a prime partner for Vilore’s expansion eforts. TIA LUPITA’S RISE AND SHARK TANK BOOST Founded by Hector Saldivar, Tia Lupi- ta Foods earned national attention in 2023 after its feature on ABC’s “Shark Tank.” Saldivar secured a deal with Ke- vin O’Leary, known as “Mr. Wonderful,” who recognized the brand’s potential to deliver healthier, authentic Mexican fa- vors to a broad audience. “From day one, I believed in your mission to bring healthier, authentic Mexican favors to the table, and you delivered,” O’Leary said in a statement. “Tis acquisition by Vilore Foods is a perfect match and a powerful validation of everything you’ve worked for.” Tia Lupita’s growth trajectory con- tinued post-”Shark Tank,” expanding VILORE FOODS ACQUIRES TIA LUPITA TO GROW HISPANIC BRAND PORTFOLIO By Abasto V ilore Foods has acquired Tia Lupita Foods, strengthening its position in the U.S. Hispa- nic food market and entering the boo- ming natural foods space. Te strategic purchase expands Vilore Foods’ portfo- lio, which includes La Costeña, Jumex, and Totis, adding a fast-growing brand known for its bold Mexican favors and clean-label products. The acquisition, announced Monday, reinforces Vilore Foods’ commitment to offering culturally connected brands that re- sonate with modern U.S. consumers seeking authenticity and healthier options. VILORE FOODS TARGETS U.S. NATURAL FOODS GROWTH With the addition of Tia Lupita Foods, Vilore Foods officially steps into the natural foods sector. Tia Lupita offers gluten-free, non- GMO, and preservative-free items, including its popular hot sauces, grain-free cactus tor- tilla chips, and Mexican Chili Crunch. “Tis acquisition signifes Vilore Foods’ powerhouse expertise in distri- IN THE NEWS
18�SEPTEMBER / OCTOBER 2025�ABASTO.COM Save A Lot y Mas Debuts A New Store Format for Hispanics Format and language for Hispanics Save A Lot y Mas will also introduce up- dated graphics and advertising designed to better connect with Spanish-speaking shoppers. Spanish will be prominent- ly featured throughout the store and across marketing materials, including in-store signage and digital promotions. “Save A Lot y Mas is part of our on- going concept development eforts to better meet the needs of His- panic shoppers,” said Jon Koontz, Chief Operating Ofcer at Leevers Supermarkets. “We’re excited to bring these oferings to the vibrant St. Louis community. Using what we learn here, and in our locations in Colorado, we hope to be able to bring insights about how best to ser- ve this growing customer base to the broader Save A Lot network.” Save A Lot y Mas is an extension of our work, expanding on our commitment to delivering quality, culturally meaningful grocery experiences at afordable prices. We’ll continue to test and learn as we expand our product oferings and store formats into other areas.” Bill Mayo / Chief Operating Ofcer. By Violeta Montes de Oca A s part of its ongoing stra- tegic collaboration, Save A Lot, one of the largest dis- count grocery chains in the U.S., and Leevers Supermarkets announced the opening of a new store format called Save A Lot y Mas. Located at 9430 Midland Blvd. in Overland, Mo., the store builds on the core Save A Lot concept, ofering an expanded selection of fresh Hispanic produce, specialty meats and bakery items de- signed to deliver both cultural rele- vance and everyday value. Te new concept, with two additio- nal locations in Colorado, will opera- te as a test-and-learn format with the potential for further introduction into other Save A Lot locations ser- ving a large Hispanic customer base. The store concept is the next ite- ration in a continuing collaboration between Save A Lot and Leevers to better serve the Hispanic commu- nity and follows the introduction of the Ahorra Mucho store format in Aurora, Colo., last fall. Save A Lot y Mas incorporates learnings from Ahorra Mucho and blends these best practices within the successful value-driven Save A Lot platform customers know and love. Initial concept features include an enhanced and diverse produce as- sortment, a curated meat selection with popular cuts and ready-to- cook marinated options, and part- nerships with local bakeries to offer fresh-baked sweet breads and other authentic bakery options. IN THE NEWS
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20�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Violeta Montes de Oca Presidente Supermar- kets, one of the largest Hispanic-owned grocery chains in the United States, celebrated the grand opening of a new store in Hialeah, its fourth location in this South Florida city. Local elected ofcials, in- cluding Miami-Dade Coun- ty Commissioner Juan Carlos Bermudez, City of Hialeah Mayor Jacqueli- ne Garcia-Roves, City of Hialeah Councilmember Jesus Tundidor, City of Hialeah Fire Department Captain Javier Hernán- dez, and Senior Advisor for Economic Opportunity to Mayor Daniella Levine-Ca- va, Manny Cid, attended the grand opening event on June 4, 2025. “Te City of Hialeah has always felt like home to us, and we are honored to in- vest in a city where we have proudly served our custo- mers for several years,” said Presidente Supermarkets owner and founder, Omar Rodriguez. “We are grateful to the City of Hialeah for always welcoming us with open arms and granting us the opportunity to grow in this community.” Te new 26,000-squa- re-foot store, at 3750 W 18th Ave, features a cafe- teria and employs approxi- mately 80 people. With this new store, Presidente Supermarkets continues to solidify its role as a trus- ted community partner, committed to supporting local families and fostering connections within South Florida’s vibrant Latin com- munity. Tis strategic expansion aligns with Presidente’s on- going commitment to pro- vide diverse Florida com- munities with high-quality products at competitive pri- ces. Of its 44 stores in Flori- da, the family-owned su- permarket chain has 22 sto- res in Miami-Dade County, three in Broward County, 10 in Palm Beach County, and seven in the Orlan- do area. Tey plan to open two additional stores in Miami-Dade County by the end of 2025. Presidente Supermarkets Expands in Hialeah, Florida New Stater Bros. Store Now Open in Highland By Abasto Stater Bros. opened a brand-new Highland su- permarket on June 25, an- choring the newly develo- ped Greenspot Crossings shopping center at 27920 Greenspot Road. The 46,000-square-foot store replaces an older Highland location that had served local families for more than 45 years. The new Stater Bros. Hi- ghland supermarket nearly doubles the size of the pre- vious location and features full-service departments for meat, seafood, deli, and bakery products. Shoppers will also find popular fresh food stations, including sushi and freshly cut fruit. “Growing communities need places where their residents can get fresh and afordable groceries, and Stater Bros. is proud to answer the call,” said Pete Van Helden, CEO of Stater Bros. “I’m excited to have our neighbors in the com- munity come for a visit, try all the delicious items we have to ofer, and get a taste of our friendly and personal customer service.” CONVENIENCE AND FRESH CHOICES Located just of the 210 Freeway at the 5th Street/ Greenspot Road exit, the new store prioritizes shopper convenience from the parking lot to checkout. Customers with tight schedules will appreciate ready-to-cook meats, pre-seasoned vegetables, stufed mushrooms, and steam-ready seafood—all prepared in-house. The Stater Bros. Hi- ghland supermarket also ofers an upgraded culinary experience. In addition to a burrito bar, guests can en- joy the store’s signature fried chicken, a variety of cheesy breads, and seaso- nal boba drinks. COMPANY PRESENCE IN SOUTHERN CALIFORNIA With nearly 170 locations and 18,000 employees, Stater Bros. continues to be a strong presence in Southern California grocery retail. The Highland store highlights the company’s strategy of modernizing older locations while expanding services and community outreach. “This store is a great example of how we invest in our neighborhoods,” said Van Helden. “We’re proud to be part of Highland’s future.” The new Stater Bros. Hi- ghland supermarket will be open for business and re- ady to serve families with fresh products and reliable service immediately after the grand opening. IN THE NEWS
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22�SEPTEMBER / OCTOBER 2025�ABASTO.COM HONORING HERITAGE, EMBRACING INNOVATION: A GUIDE FOR HISPANIC GROCERS IN A CHANGING MARKET BUSINESS SHOWCASE Article Courtesy of Shekar Raman A t the heart of every successful His- panic grocer lies a rich tradition, a deep understanding of commu- nity and customers that no technology can replace. But in today’s fast-changing retail world, disruption is inevitable. How do you honor that tradition while keeping pace with shifting shopper ex- pectations and competition? In this Q&A, we explore how Hispa- nic grocers can stay true to their roots while stepping up their game with smart technology. Q: Why does tradition still matter in today’s tech-driven retail world? A: Tradition is your foundation. Te- chnology isn’t here to replace that; it’s here to amplify it. When your deep shopper knowledge meets smart data tools, you create meaningful ex- periences that keep customers loyal and coming back. Tink of a shopper who feels valued because your store understands her family’s preferences and ofers relevant deals at the right time. Tradition brings her through the door; technology keeps her coming back consistently. Q: What’s the frst step toward smar- ter shopper engagement? A: Unifying your customer data. Whe- ther from loyalty programs, POS, or online activity, having all your data in one place is essential. But unifcation alone isn’t enough, you need to activa- te that data with AI and machine lear- ning to generate actionable insights. Q: What does “activating data” mean? A: Activating data means turning unifed customer info into actionable audiences for personalized marketing. Tis is done through Adaptive Custo- mer Intelligence, a continuous, AI-dri- ven process that learns from shopper behavior and preferences to deliver timely, relevant experiences without losing the personal touch. AI and ma- chine learning create precise shopper segments based on behavior and pre- ferences. Te platform then simplifes building, launching, and managing Q: What should grocers do next? A: Assess your current data and au- tomation capabilities. Find partners who understand Hispanic grocers and ofer scalable solutions tailored to your needs. Combining tradition with smart technology isn’t just smart, it’s essential for growth. Your tradition and community con- nection are your greatest strengths. Te key is to disrupt with intention, using Adaptive Customer Intelligen- ce to enhance your legacy rather than replace it. Birdzi empowers Hispa- nic grocers to harness these insights and automation to deepen loyalty, streamline operations, and unlock new revenue. Partner with the right platform to lead the disruption and shape your future. hyper-personalized campaigns across channels, helping you reach the right shopper at the right time without complexity. Q: How does this help merchandising? A: AI-driven insights give merchan- dising teams clearer views of shopper preferences, enabling them to plan promotions and displays that resonate. When merchandising and marketing share these insights, promotions align perfectly with campaigns, creating a seamless experience for shoppers. Q: How do these tools support brand partnerships? A: By delivering precise audience tar- geting and transparent campaign mea- surement, grocers provide CPG brands with clear insights on performance. Tis strengthens partnerships and unlocks Retail Media Network revenue, creating new growth opportunities.
24�SEPTEMBER / OCTOBER 2025�ABASTO.COM ECONOMY FOCUS By Abasto T he Food Industry Association (FMI), in its fagship study, Te Food Retailing Industry Speaks 2025, reveals how the food retail industry is evolving toward a modern shopping experience while facing a com- plex operating environment. The analysis highlights successful strategies across the sector and offers a deeper exploration of how su- permarkets and food suppliers are adapting their bu- sinesses. ECONOMIC PRESSURES ARE GROWING Te food industry continues to face a challenging macro- economic situation. Approximately 80% of retailers and suppliers expect trade policies and tarifs to continue to afect prices and disrupt supply chains. In addition, most expect operating costs to remain high. FMI President and CEO Leslie G. Sarasin refected on the annual report, stating, “Our industry, long accusto- med to operating on tight margins, is once again feeling the economic squeeze, with food retail proft margins at 1.7%, while food suppliers reported net revenues of 7.7%, in line with 2023 fgures. “These performance pressures persist, and the out- look presented in our recent analysis highlights a broader trend: a sharp increase in costs associated with regulatory measures at the federal and state levels and their impact on the food industry in recent years. As re- gulatory burdens and complexity continue to increase, our sector is preparing to face even higher costs in the future,” Sarasin said. He added: “With more than half of suppliers and more than a third of retailers expecting compliance costs to in- crease in 2025, we are focused on advocating for changes to these policies and providing tools to our members to help reduce the burden of compliance.” HOW THE FOOD INDUSTRY IS ADAPTING TO ECONOMIC CHANGES Continues on page 26...
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26�SEPTEMBER / OCTOBER 2025�ABASTO.COM WORKFORCE STABILITY INCREASES Despite these challenges, retailers and suppliers repor- ted signifcant progress in workforce stability last year, thanks to continued eforts to boost employment incen- tive oferings. Te proportion of retailers citing difculties in hiring and retaining staf fell sharply, from 85% in 2022 to just 52% in 2024. Suppliers saw an even more pronounced decline in hiring and retention challenges, which fell from 65% to 28% over the same period. Tis positive change refects signifcant investments in talent development across the food industry, specifcally in improving wages, expanding benefts, performance bo- nuses, and robust training programs. As a result, there has been a notable reduction in staf turnover, which fell from a record high of 65% in 2022 to 48% in 2024. It is unclear how current changes in immigration and deportation policy will afect these fgures in 2025. ...Continuation of pag. 24 HEALTH-CONSCIOUS CONSUMERS DRIVE VALUE Nearly 50% of food retailers and suppliers report a posi- tive impact from consumers leveraging food to manage or prevent health issues, and most ofer products with nutritional attributes that support health and wellness. Although shoppers remain concerned about food prices, recent FMI research on consumer trends has re- vealed that customers are willing to invest in key “ea- ting well” needs such as health, entertainment, explo- ration, and convenience. “While sensitive to consumer budgets, our members are reinventing the grocery store as a destination that reflects how today’s shoppers want to live and eat,” said Sarasin. STRATEGIES FOR SUPERMARKET SUCCESS 2 5 4 1 IMAGINE THE POSSIBLE THROUGH TECHNOLOGY Innovation: AI, data analytics. Applications: e-commerce, futuristic experien- ces, product variety. OFFER CONVENIENCE TO CONSUMERS Extended value: convenience, entertainment, relevance, quality. Actions: private label, community support, SNAP strengthening. NAVIGATE AN UNCERTAIN MACROECONOMIC ENVIRONMENT Challenges: economy, trade, theft, competition. Approaches: investment in supply chain, strong partnerships, and store security. Defense: PBM reform and card fees. 3 STAND OUT AS SHOPPING DESTINATIONS Transformation: stores destinations. Experiences: fresh food, health and wellness, omnichannel. Keys: personalized service, loyalty. PREPARE THE BUSINESS FOR THE FUTURE Strategy: diferentiation, investment in personnel. Objective: success with tight margins (1.7% in 2024). Example: training, benefits, skills development.
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28�SEPTEMBER / OCTOBER 2025�ABASTO.COM Latino Shoppers Are Leading the Way in Grocery Tech Adoption Pre-Trip Planning Is a Mix of Old and New Latino shoppers still rely on tra- ditional planning methods like handwritten lists (37%), but they’re also more likely than the general population to use digi- tal tools. Eighteen percent use a retailer’s app or website to create a shopping list, and 10% use third-party grocery list apps— both slightly higher than the ge- neral population. They’re also more likely to use smart home devices like Alexa or Google Assistant to add items to their list (15% vs. 12%). The- se behaviors show that Latino consumers are open to using a variety of tools to make grocery shopping more efficient and per- sonalized. By Diana Leza Sheehan L atino consumers are embracing technology in the grocery aisle in ways that are reshaping how brands and retailers need to think about engagement. Findings from PDG Insights’ quarterly US Diver- se Consumer Pulse Study show that Latino shoppers are not just keeping up with digital trends—they’re often ahead of the curve. SOCIAL MEDIA IS A SHOPPING CHANNEL Outside of the store, Latino consu- mers are more likely to engage with brands through social media. Over half (52%) have posted about a pro- duct they might buy, and nearly half (47%) have purchased items directly through a social media storefront. Tis is signifcantly higher than the general population, where only 39% report shopping through social media. Tis level of engagement reinforces the importance of social commerce strategies. For brands looking to con- nect with Latino shoppers, social me- dia isn’t just a marketing tool—it’s a sales channel. Continues on page 30... TECHNOLOGY FOCUS
30�SEPTEMBER / OCTOBER 2025�ABASTO.COM What This Means for Retailers and Brands Latino consumers are digita- lly engaged, socially connected, and open to innovation. They’re using technology to make smar- ter, faster, and more informed grocery decisions. For brands and retailers, this means that digi- tal tools—from mobile apps to AI assistants—are not optional. They’re essential for building lo- yalty and driving growth. As the grocery landscape con- tinues to evolve, Latino shoppers are setting the pace. Retailers that understand and respond to their digital behaviors will be better po- sitioned to meet their needs—and win their business. Digital Tools Are Part of the In-Store Experience ...Continuation of pag 28 While many consumers use their pho- nes while shopping, Latino shoppers are more likely to use digital tools to enhance their in-store experien- ce. More than half (64%) of Latino consumers say they’ve researched an item online while shopping in a store, compared to 57% of the general po- pulation. Tey’re also more likely to scan QR codes to learn more about a product (56% vs. 49%) and use digital wallets to pay (55% vs. 46%). Tese behaviors suggest that Lati- no shoppers are comfortable blending physical and digital experiences. For retailers, this means that mobile-op- timized content, in-aisle QR codes, and seamless digital payment options aren’t just nice to have—they are a ne- cessity. AI ADOPTION IS ACCELERATING One of the most notable fndings from the study is the rapid adoption of AI-powered tools among Latino consumers. While only 19% of the ge- neral population currently use AI for grocery shopping or meal planning, that number jumps to 32% among La- tino shoppers. Among those using AI, the most hel- pful features include personalized meal recommendations (42%), automated shopping lists (36%), and voice-activa- ted shopping (30%). Tese tools help consumers save time, discover new pro- ducts, and fnd better deals. Younger consumers, especially tho- se under 44, are driving this trend, suggesting that AI adoption will continue to grow. For retailers and brands, this is a clear signal to invest in AI-powered personalization and convenience.
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34�SEPTEMBER / OCTOBER 2025�ABASTO.COM Zambos Plantain Chips Tajín®, Taqueritos Dragon Ice, and Taqueritos Dragon Fire: Flavor, Innovation, and Cultural Connection TH E N EW ER A OF SN AC K S By Violeta Montes de Oca F or the Hispanic consumer in the United States, a snack is much more than a simple treat; it’s a direct connection to their roots and a window into new favor experiences. In this dynamic market, Snacks Yum- mies, the snack division of Dinant, has become a leader by ofering a portfolio that perfectly balances authentic fa- vor with bold, captivating innovation. Te Hispanic palate is both deman- ding and curious. It values the nostalgia of traditional favors but also seeks new sensations that refect an adventurous, modern spirit. Snacks Yummies un- derstands this duality and has created products that are conquering both store shelves and consumer tastes. Zambos Plantain Chips Tajín®: Nostalgia and Innovation Launched in August 2024, Zambos Plantain Chips Tajín® is a clear exam- ple of how tradition and modernity can coexist. Tis snack combines the quality of premium plantain chips with the iconic favor of Tajín®, a glo- bal brand that deeply resonates with Hispanic culture. Te result is a pro- duct that evokes family memories and happy moments, but with a modern twist that makes it irresistible. Te collaboration with Tajín® not only reinforces the authenticity of Zambos but also creates a powerful synergy that attracts consumers of all ages. By ofering a favor that is fami- liar yet has a renewed intensity, this product drives repeat purchases and builds brand loyalty. Taqueritos Dragon Ice and Taqueritos Dragon Fire: A Flavor That Surprises For consumers who want to push the boundaries of favor, Taqueritos Dragon Ice and Taqueritos Dragon Fire are the answer. Launched in De- cember 2024, these snacks surprise and challenge the palate. Teir favor profle is a vibrant experience with distinct tastes: a fery kick at the be- ginning that evolves into a refreshing and daring sensation. This duality of flavor breaks with conventional Hispanic snack norms. Taqueritos Dragon Ice and Taqueri- tos Dragon Fire are aimed at a new generation that is attracted to what is extreme and different. It’s a bold move that generates curiosity, en- courages people to try the product, and positions Snacks Yummies as an innovative and consistently relevant brand. 34�SEPTIEMBRE / OCTUBRE 2025�ABASTO.COM Diversity as a Competitive Advantage For distributors and retailers, the Snacks Yummies portfolio repre- sents an unparalleled opportunity for growth. The variety of flavors, from classics to the more daring options like Zambos Plantain Chips Tajín®, Taqueritos Dragon Ice, and Taqueritos Dragon Fire, allows for consistent product turnover. The Hispanic palate is evolving toward flavors that fuse culture with modernity. Displaying a va- riety of products creates a dyna- mic point of sale that encourages repeat purchases and long-term loyalty. BUSINESS SHOWCASE
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36�SEPTEMBER / OCTOBER 2025�ABASTO.COM CHEF MERITO PRESENTS THEIR MEAT FLAVOR EXPERTS PROGRAM By Violeta Montes de Oca I n the competitive world of food, fa- vor and exceptional customer service are paramount. Chef Merito, a brand that has rooted itself in authentic tas- te for 40 years, is revolutionizing the landscape with a dedicated team of “Meat Flavor Experts” designed to ele- vate your business. Because beyond longtime customers, favor and quality are what powers a product. Tis new team isn’t just about sales; they’re your hands-on partners in perfecting your meat oferings. Most have undergone an intensive, certifed Mexican meat marinating training pro- gram to master traditional techniques. Te wide array of authentic, high-qua- lity spices, seasonings, and marinades of Chef Merito allows you to ofer your sho- ppers the distinct, vibrant tastes they crave for their home-cooked meals. Chef Merito isn’t just a seasonings brand; they ofer trusted tools and authentic favors that enable your customers to create consistently delicious dishes. FLAVOR MEETS EXPERTISE Chef Merito’s “Meat Flavor Experts” and newly trained “Butcher Blend Spe- cialists” are ready to assist butchers, carnicerías, and taquerías. Chef Merito products ofer an incredible yield. Te favor experts will share professional tips and techniques, ensuring your bu- siness maximizes product efciency and delivers consistently exceptional taste, ultimately helping you enhance your prepared meats and operations. Corugedo recounts shadowing two of these experts, gaining a wealth of meat knowledge she never expected. “Tese guys are truly helping businesses on the ground, showcasing how to properly ma- rinate with our products,” she emphasizes. Te comprehensive training program, led by division heads Emilio Martinez and Miguel Romero, even includes a spe- cialized kitchen at Chef Merito’s ofce. Chef Merito’s commitment is a win- win: they bring the favor expertise, and you attract the loyal customers. As Chef Merito celebrates its 40th anniversary their Hispanic Heritage reafrms its le- gacy as a leader in authentic favor, ready to help your business thrive. We pride ourselves on customer service, and when it comes to flavor, our experts are unmatched. You can always find a lower price, but you won’t beat our flavor.” Lauren Corugedo / Marketing Director at Chef Merito California Texas Rest of USA Beef Tacos Tacos de Asada Tacos de Fajita Tacos Bistec Bistec Diezmillo Bistec Ranchero Chuck Steak Carne Asada Ranchera / Carne Asada Fajita Flap Meat / Skirt Steak Marinated Chicken Color Yellow No color / Rub Red Marinated Pork Al Pastor Adobada / Pastor Marinated Pork Ribs Costilla de Res Tablitas Flaken Ribs NICE TO ‘MEAT’ YOU Enhance your meats: Chef Merito’s experts craft ideal marinades for every regional cut, perfecting flavors for carnicerías, butchers, and taquerías. BUSINESS SHOWCASE
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38�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Violeta Montes de Oca B on o Bon, the Argentine brand with 40 years of history and a legacy of sweetness and afec- tion, is preparing to conquer the U.S. confectionery market. Supported by the global giant Arcor, its ambitious vision is to solidify Bon o Bon as a glo- bal chocolate leader, positioning it as a beloved and constantly evolving brand with a presence in multiple segments. To achieve this expansion, Arcor relies on a robust logistical and opera- tional capacity, backed by production plants in Argentina, Chile, Mexico, Brazil, and Angola. Tis infrastructure ensures efcient global coverage, evi- denced by the fact that 70% of Argen- tina’s production is exported to more than 60 countries. BEYOND THE PRODUCT: AN ICONIC BRAND WITH AN EMOTIONAL CONNECTION Bon o Bon ofers more than just a sim- ple candy; it provides a pleasant and emotional experience. Its product com- bines a unique favor with an accessible and versatile presentation, creating a special moment in every bite. The Taste of Afection Conquers the U.S. What truly sets Bon o Bon apart is its iconic product: an unmistakable peanut flling, a crunchy texture, and a strong emotional bond with its con- sumers. It’s a gesture of afection that has transcended time. Over its 40 years, Bon o Bon has evolved, adding innovative products in multiple segments. Tese include bars, wafers, cookies, and chocola- te tablets, as well as alfajores, Easter eggs, nougats, and even ice cream. Launches like the Bon o Bon Cookie and the Bon o Bon cookie-flled choco- late bar have been a great success, so- lidifying the brand’s market position. Te brand’s strategy is based on emo- tional diferentiation, constant innova- tion, and a strong presence during key dates like Valentine’s Day, Mother’s Day, and Christmas, reinforcing its identity as a symbol of afection. A SWEET BUSINESS: MORE SALES WITH BON O BON Bon o Bon doesn’t just ofer a candy; it provides a strategic partnership for growth. The brand provides point-of-pur- chase (POP) materials, displays, digital content, and themed campaigns, adapting its mate- rials to the cultural characteris- tics of each market to maximize its impact. Arcor implements incentive programs, volume discounts, and special promotions for dis- tributors and retailers, streng- thening commercial relations- hips and increasing product turnover. In addition, it gua- rantees efcient logistics: the average delivery time in the continental U.S. is 24 hours, with some states taking up to 7 days, thanks to a solid regional distribution network. By stocking Bon o Bon, stores ofer a high-quality candy and a brand with a clear and ambi- tious vision for global growth. It’s a unique opportunity to: • Diversify your candy selec- tion with a proven and belo- ved product. • Attract new customers drawn to nostalgia and no- velty. • Be part of a global marketing strategy with a local focus. • Grow alongside a brand that aspires to be a global leader in chocolates. BUSINESS SHOWCASE
40�SEPTEMBER / OCTOBER 2025�ABASTO.COM BUSINESS SHOWCASE By Violeta Montes de Oca T he brand Señorial, a part of Gua- temala’s Corporación Castillo Hermanos—a business group with more than 100 years of history— has solidifed its position as a leader in the snack market, especially among the Latino community in the U.S. Founded over 45 years ago, Señorial has built a deep emotional and cul- tural connection by ofering a diverse range of products, from traditional fa- vorites to innovative options adapted for an international palate. Its strate- gy aims to capitalize on this authenti- city and the rapid growth of its Chobix and Chicharrones lines. U.S. salty snacks are experiencing 4% to 6% annual growth. However, Señorial’s products are far outpacing those numbers: Chicharrones are growing at a robust 10% per year, and Chobix has doubled its customer base in the last 12 months. Tis superior performance is due to several key fac- SEÑORIAL: A DIVERSE RANGE OF FLAVORS AND PRODUCTS FOR EVERY SEGMENT tors that resonate directly with its core consumer: Latinos between 25 and 45 who are nostalgic for the favors of their home country and are looking for authentic, intense, and accessible snacks. CHOBIX: CRUNCHY INNOVATION WITH INTENSE FLAVOR With its crunchy texture and fried wheat pellet base, Chobix is a pioneer in the Guatemalan market and has made a strong entry into the U.S. Tis snack saw exponential growth in 2025 with the introduction of new favors like chipotle cheese, BBQ, chile limón, and limón. Tese favor profles position it as an innovative, diverse, and bold option, which has allowed Chobix to double its growth and be present in 60% of Señorial’s client sto- res. Chobix is available in 100-gram bags, and new mixes will soon expand its portfolio. SEÑORIAL CHICHARRONES: AUTHENTICITY AND VERSATILITY IN EVERY BITE Señorial Chicharrones ofer authen- tic pork rinds made from 100% pork. With sustained annual growth of 10%, these chicharrones have clear oppor- tunities for expansion. Te line includes 2-ounce bags and a Crackling line (crunchier and thin- ner) in 3-ounce bags, designed for those seeking an even more intense experience. Its fve favors—barbecue, spicy barbecue, chile limón, llama (ex- tra spicy), and original—demonstrate the product’s diversity and versatility against competitors. PROJECTIONS AND EXPANSION Señorial is currently working on expanding its Chicharrones sizes and developing new mixes and flavors for Chobix. This will allow the brand to capture more con- sumption moments and show the diversity of its portfolio. The brand’s future is very pro- mising, with significant room for growth within both the Latino and mainstream markets, driven by the rise of Central American cui- sine and the growing interest in intense, authentic flavors. 40�SEPTEMBER / OCTOBER 2025�ABASTO.COM
By Hernando Ramírez-Santos S alsa Huichol, the iconic brand that has conquered palates with its authentic Nayarita flavor, is revolutionizing the way consumers enjoy its products. With the launch of its new multipack pac- kaging, the company seeks to offer a more versatile and economical sho- pping experience, benefiting both retailers and end customers. The vision behind these multipac- ks is clear: to give stores the abili- ty to offer a wider variety of Salsa Huichol’s popular flavors, including traditional, black, and habanero, allowing consumers to take home their favorites in a single purchase at a more affordable price. Tis strategy seeks to increase visi- bility on store shelves, as well as ca- pitalize on the growing demand for favor diversity. TWO NEW FORMATS Te new formats include a “three pack” that harmoniously combines one traditional, black, and habanero sauce, ideal for those who want to ex- plore the brand’s full range. For true afcionados or households with higher consumption, the six- pack is the perfect option, including four units of the traditional sauce, one black, and one habanero. Tis strate- gic presentation responds to the po- pularity of the traditional salsa while introducing consumers to the other favors. One of the most signifcant at- tractions of these multipacks is the savings. Consumers will enjoy a dis- count of between 10 and 15 percent compared to purchasing each bottle individually. Tis economic incentive is a key fac- tor in the purchase decision, especia- lly in a market where value and con- Flavor, Tradition, and Great Value SALS A HU ICH OL M ULTI PAC KS venience are increasingly appreciated. Salsa Huichol’s success in the US market is no accident, but the result of decades of dedication to quality and authenticity. Originally from the city of Tepic, Nayarit, Mexico, the brand was foun- ded by Roberto López Flores, who, from the outset, set out to create a hot sauce that captured the essence of tra- ditional Mexican favors. VISIBILITY AND ACCESSIBILITY AT THE POINT OF SALE In addition to the impact of the new multipacks, Salsa Huichol also plans to ofer supermarkets attractive displays designed to catch the consumer’s eye. Tese displays, which can be stra- tegically placed in high-trafc areas within the store, such as main aisles or near complementary products, will make it easier for consumers to access their favorite Huichol sauces. Te idea is to create a visual “hot spot” that drives impulse buying and convenience. “BECOME ANOTHER HUICHOLERO” The company is looking for more than just satisfied consumers. Salsa Huichol aims to amplify its message and reach a wider audience, allowing them to ex- perience this flavor and “Become Another Huicholero.” With this goal in mind, it invi- tes you to visit salsahuichol.mx, where you can find an exten- sive catalog of recipes. It also challenges you to go viral on @SalsaHuicholHotSauce social media by sharing videos of your experiences creating your own recipes with the magic touch of Salsa Huichol Tradicional, Ne- gra, or Habanera. 42�SEPTEMBER / OCTOBER 2025�ABASTO.COM BUSINESS SHOWCASE
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FOOD INDUSTRY A BLEND OF TASTE AND WELLNESS JARRITOS AND TASTE SALUD HIT STORES THIS FALL By Hernando Ramírez-Santos J arritos and Taste Salud have teamed up for a bold new launch that merges favor with function. Te Jarritos and Taste Salud collaboration introduces four powdered drink mixes that blend classic Mexican soda favors with health-forward benefts like hydration, immunity su- pport, energy, and focus. Te limited-edition favors— Mandarin, Guava, Fruit Punch, and Lime—are designed for on-the-go lifestyles while paying tribute to cul- tural heritage. Tis partnership marks a favorful intersection of nostalgia, wellness, and Latino pride. WELLNESS MEETS TRADITION IN POWDERED FORM Te new powdered drink packets deliver benefts beyond refreshment. Each fa- vor packs a punch of functionality: JARRITOS MANDARIN AND GUAVA OFFER HYDRATION + IMMUNITY. JARRITOS FRUIT PUNCH AND LIME PROVIDE ENERGY + FOCUS. Taste Salud co-founder Josh Leyva says the mission goes beyond favor. “Tese mixes are more than just deli- cious and functional. Tey are a tribu- te to the favor, energy, and pride of the Mexican-American community.” Created with convenience in mind, the packets suit busy lifestyles—ideal for work, workouts, and weekend ga- therings. Te Jarritos and Taste Salud collaboration refects both brands’ commitment to celebrating Latino culture through innovation. THE COLLABORATION BETWEEN JARRITOS AND TASTE SALUD CELEBRATES LATIN ROOTS To debut the partnership, Jarritos and Taste Salud hosted a star-studded launch event in Los Angeles on June 26. 44�SEPTIEMBRE / OCTUBRE 2025�ABASTO.COM Te red-carpet premiere featured ma- riachi music, elevated bites, and curated drinks highlighting the new favors. Guests also attended the debut of a short documentary, Flavored by Culture, directed by Jose Luis Medi- na. Te flm explores the inspiration behind the Jarritos and Taste Salud collaboration, spotlighting shared cul- tural values and community impact. Leyva emphasized that the collabo- ration “honors where we come from and the cultural roots that connect us.” Te event illustrated the brands’ unifed goal of promoting wellness wi- thout sacrifcing identity. PUBLIC POP-UP BRINGS THE FLAVORS TO THE FANS Following the VIP launch, the celebra- tion continued on June 28 with a public pop-up at Secret Walls HQ in Los Ange- les. Open to all, the event invited fans to sample the new drink mixes for free. Te pop-up featured a vibrant mural symbolizing the collaboration, music by DJ Lechero, tacos, and photo stations. Guests engaged with the new product line in a lively environment designed to echo the energy of the Latino community. NOW AVAILABLE ONLINE, IN-STORE LAUNCH COMING IN FALL Te Jarritos and Taste Salud collaboration is now available for purchase on TasteSa- lud.com, Amazon, and TikTok Shop. Re- tail distribution will follow this fall, just in time for Hispanic Heritage Month. Marketing Director Eric Delamare said, “Tis collaboration marks a new chapter that honors where we have been and celebrates where we are going, all while staying true to our au- thentic roots.” Te release celebrates 75 years of Jarritos’ iconic status while allowing Salud to expand its reach across ge- nerations of fans eager for healthier, culturally rooted beverages.
46�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Hernando Ramírez-Santos W ith 17 stores across Chica- goland, Cer- mak Fresh Market stands as one of the Midwest’s most prominent Hispa- nic grocery retailers. At the recent Purple Crow trade show, Abas- to sat down with John Tsiones, Director of Pur- chasing, to learn how this family-run business stays ahead in serving one of the fastest-growing consumer segments in the U.S. A CHAIN ROOTED IN HISPANIC CULTURE Abasto: Seventeen stores in Chicago? Tat’s quite a footprint. It sounds like your customers are largely Hispanic. John Tsiones: Absolu- tely. Around 75% of our customers are Hispanic, and that’s who we cater to. Te energy here at the show refects our sto- res—it’s a perfect ft. Inside Cermak Fresh Market’s Hispanic Focus: JOHN TSIONES A Conversation with FOUR DECADES OF GROWTH AND FAMILY LEGACY Abasto: Tell us a bit about Cermak’s history. When did it begin, and how did you get involved? John Tsiones: Cermak is a family business that started about 40 years ago. Two families laun- ched the company, and it’s now grown into the Mid- west’s largest family-ow- ned grocery chain focused on Hispanic consumers. Tey’re second-genera- tion immigrants, and I’ve known them personally for 15 years. I ofcially joi- ned three years ago, and we’re working to take the company to the next level. Continues on page 48... FOOD INDUSTRY
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48�SEPTEMBER / OCTOBER 2025�ABASTO.COM WHY HISPANIC PRODUCTS THRIVE IN THE U.S. Abasto: Why do you think Hispanic food pro- ducts are doing so well in the U.S.? John Tsiones: Hispanic families value home coo- king and spending time together. Food is the cen- terpiece of that lifestyle. It’s authentic, it’s daily, and it’s family-driven. Tat’s why the Hispanic food segment continues to grow—it refects a dee- per cultural connection. LISTENING TO THE CUSTOMER Abasto: Your job is to source the right pro- ducts. How do you know what will work for your customers? John Tsiones: Te great thing about Hispanic sho- ppers—they’ll tell you what they want. Tat’s why we need to stay nim- ble. Tough we’re a large company, we operate like a small one. We listen to our customers, our emplo- yees, and respond quickly. Te market’s always chan- ging, and you have to evol- ve with it. EVOLVING HABITS AND NEW OPPORTUNITIES Abasto: What changes have stood out to you in recent years? John Tsiones: A big one is the growth in re- ady-to-eat meals. We’ve expanded our hot food oferings, and they’ve taken of. Customers still love to cook, but they also appreciate convenien- ce. So we’re seeing more demand for prepared meals—they’re a growing category. LOOKING AHEAD Abasto: Based on your experience, what’s next for Hispanic supermar- kets and products in the U.S.? John Tsiones: I see con- tinued growth. Mains- tream retailers are trying to break into this space, which shows how valua- ble it is. It’s competition, yes—but it also creates awareness. Hispanic pro- ducts are gaining more visibility, and I believe there’s a bright future ahead for our industry. GROWING WITH THE COMMUNITY With a deep understan- ding of the Hispanic consumer and a legacy rooted in family values, Cermak Fresh Market continues to lead by staying true to its com- munity and responsive to changing trends. As Hispanic cuisine beco- mes more mainstream, industry veterans like John Tsiones are positio- ning their stores to grow alongside shifting tas- tes—and deeper cultural connections. Continues on page 46...
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50�SEPTEMBER / OCTOBER 2025�ABASTO.COM FOOD INDUSTRY By: Mary Heslep, Ten Acre Marketing N ational Hispanic Heritage Month, celebrated each year from mid-September to mid-October, is an opportu- nity for the fresh produce industry to refect the con- tributions of people of Hispanic descent across the industry of fruits and vegetables. With a brighter light shone today on Hispanic communities across the U.S. it’s even more timely to acknowledge their contributions to our industry. According to an article published in NBC News in 2022, the economic output of American Latinos would rank ffth in the world if the community were an independent coun- try.1 Te presence of this community is undeniable across the North American specialty crop supply chain. The Culture Behind the Flavor Lance Jungmeyer, the Executive Director of the Fresh Pro- duce Association of the Americas (FPAA) shared, “National Hispanic Heritage Month is a great time to honor the food traditions that are such a big part of today’s produce section. Te recipes and favors of Mexican national and regional fa- vorite foods, in particular, owe their success to fresh fruits and vegetables, so many of which are supplied by members of the Fresh Produce Association of the Americas.” Te FPAA is a member-organization serving the needs of more than 100 North American companies involved in the marketing, import, and distribution of Mexican produce. Ac- cording to FPAA, Mexico represents 39 percent of all imported fruits and vegetables consumed in North America annually. From the felds of the Pacifc Northwest, Shay Myers, CEO of Owyhee Produce shares why he celebrates Natio- nal Hispanic Heritage Month, stating, “without the people and without the culture, we would more than struggle as an industry. It’s the Hispanic culture that has created people that are hard-working and generationally motivated, and generational thinking is something we have lost in Ameri- can culture.” Workforce Supporting the Fields Shay is a vocal advocate for the H-2A visa program. During the pandemic, his voice put him on the viral social media map when he invited anyone willing to visit his farm and pick asparagus, a crop that would have been left to waste due to the early days of the pandemic restricting essential workers from coming into the U.S. to harvest food. Shay continues to advocate for the Hispanic workforce which the We Celebrate the Hispanic Heritage in Every Part of the Agricultural Industry U.S. specialty crop supply chain is so reliant on. In his words, “celebrations and recognition are the easy part because that’s exactly what it takes. We should give more recognition where it is due.” Hispanic and Female Leadership Also celebrating National Hispanic Heritage Month, Julie Escobar, Founder & CEO of Global Women Fresh added, “National Hispanic Heritage Month is a powerful opportu- nity for the produce industry to celebrate the cultural rich- ness, innovation, and dedication that Hispanic communi- ties bring to every part of the supply chain. From the felds to executive leadership, their contributions are foundatio- nal to the global food system.” Global Women Fresh is a non-proft organization bringing together Women in Produce — from the front lines to the front ofces — to close the gender divide in our industry. A Call to Action Julie continued, “As a proud Colombian woman and foun- der of Global Women Fresh, I believe this month is not just about recognition but about building stronger global con- nections and honoring the people behind the produce, es- pecially the women in Latin America who are leading with purpose and vision.” Across borders and acres, these industry leaders are en- couraging the global supply chain to celebrate National His- panic Heritage Month by sharing stories, highlighting His- panic leadership at all levels, supporting Hispanic-owned businesses, and creating space for authentic conversations across cultures. “Ultimately, it’s about strengthening the global commu- nity that drives us all forward,” added Julie. Tis National Hispanic Heritage Month, let’s join in re- fecting on the contributions of the people and professio- nals of Hispanic descent across the produce supply chain, celebrating their collaboration and ensuring that they too, have a seat at the table as the fresh produce industry conti- nues to grow in diversity, representation and voice.
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2�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry RCF Distributors mírez-Santos R CF Distributors, a lea- der in the production of Mexican fruits, es- pecially mangoes and ci- trus fruits, which it exports year-round to the United States, is diversifying its growth with an irresistible proposition: dehydrated mango snacks under the Crespo Organics brand. In tune with the growing demand for healthy options in the North American market, the company has a product that stands out for its quality and potential to lead the segment. Te family business was founded in 1996 by Roberto Crespo Fitch and has key dis- tribution centers in Arizona and Texas. To expand its pre- sence with value-added pro- ducts, Crespo Organics’ dehy- drated mango responds to the growing demand for healthy, natural, plant-based snacks. In an interview with Abasto, RCF Distributors President Malú Ruiz-Cres- po provided details about the qualities of dehydrated mango and the growth in its commercialization. ORGANIC, NUTRITIOUS, SINGLE- INGREDIENT MANGO Crespo Organics dehydra- ted mango is made from organic varieties, including Kent, Keitt, and Ataulfo. It is a single-ingredient pro- duct with no added sugar or preservatives, featuring a sweet tropical favor and high nutritional value. Te snacks are available in 4-ounce bags, 1-pound bags, and 15-pound bulk bags. Tey include organic versions, conventional de- hydrated mango, and soon chili mango, in new presen- tations and labels, expan- ding their appeal among diferent consumer profles. Ruiz-Crespo considers this line not only a logi- cal extension of its fresh mango business, but also a strategic move to “put more CONSISTENT PRODUCTION AND GUARANTEED SUPPLY With a robust supply chain, RCF Distributors ensures year-round avai- lability. Its Empaque Don Jorge plant in Sinaloa guarantees quality and traceability at every stage of the process. For U.S. retailers, part- nering with RCF Distribu- tors presents an oppor- tunity for sustainable growth, enhanced custo- mer loyalty, and a compe- titive edge in the dynamic healthy snack market. Dehydrated mango is not just a trend: it is a strategic category with high profit potential. RCF DISTRIBUTORS mangoes in the hands of more people throughout the year,” reducing seasonal dependence on the fresh product. Dehydrated mango responds to major mega- trends: health and wellness, convenience, plant-based diets, and clean labels. DEMAND FOR HEALTHY SNACKS IS GROWING IN THE U.S. In the U.S., per capita man- go consumption has nearly doubled since 2005. At the same time, the dried fruit market is projected to con- tinue growing, driven by strong demand from young, active consumers who prio- ritize nutritious snacks. For supermarkets, Cres- po Organics’ dried mango ofers key benefts, inclu- ding a long shelf life (6 to 12 months), reduced shrinka- ge, versatile formats, and high turnover. Its reseala- ble packaging encourages convenient, portioned con- sumption, which drives re- peat purchases. In addition, the ability to ofer classic and chili varie- ties appeals to both tradi- tional consumers and those seeking bolder favor expe- riences. THIS LINE IS NOT ONLY A LOGICAL EXTENSION OF THEIR FRESH MANGO BUSINESS, BUT ALSO A STRATEGIC MOVE TO “PUT MORE MANGOES IN THE HANDS OF MORE PEOPLE THROUGHOUT THE YEAR. SEEKS LEADERSHIP IN THE U.S. WITH ITS ORGANIC DEHYDRATED MANGO SPECIAL INSERT Agriculture industry
4�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry By Abasto T he International Fresh Produce Association’s (IFPA) Global Produce & Floral Show 2025, taking place from October 16-18 in Anaheim, CA, will drive industry growth with cut- ting-edge technology, bold ideas, and game-changing connections. Here is the lineup of key- note speakers, featuring everyone from business lea- ders to adventurers. To get the most out of the Global Show, an All-Access Pass is a must-have. “Te Global Produce & Floral Show is where the world’s fresh produce and foral leaders come toge- ther to spark the future of fresh – no matter which continent they call home,” said IFPA CEO Cathy Bur- ns. “From Mexico’s vibrant growing regions to Europe’s cutting-edge technologies and Asia’s emerging mar- kets, this event connects every link of the supply chain. Here, innovation meets opportunity, and trends transcend borders – with thousands of global buyers, suppliers, and vi- sionaries gathering to share solutions, forge partner- ships, and inspire what’s next for fruits, vegetables, fowers, and plants world- wide.” SPEAKERS AT THE GLOBAL PRODUCE & FLORAL SHOW 2025 IFPA GLOBAL SHOW 2025: SPEAKERS, DATES, AND SESSIONS THURSDAY, OCTOBER 16 Cathy Burns, CEO of the International Fresh Produ- ce Association, will kick of the event at 8:45 AM. She will share the IFPA’s vision on key trends, challenges, and opportunities, highli- ghting their signifcance for the association’s members and the global fresh produ- ce and foral community. From 1:00 PM to 2:30 PM, Sarah Robb O’Hagan, an exe- cutive, entrepreneur, author, and founder of Extreme Li- ving, will deliver the keynote address, “Leading Trough Turbulence.” In her speech, she will ofer insights on how to leverage headwinds to sharpen performance and tailwinds to accelera- te success. She will challenge the audience to reshape the com- petitive landscape. Following her address, a panel of industry leaders will discuss how to apply O’Hagan’s high-performance principles to today’s most pressing challenges, from supply chain disruptions to changing consumer behavior. FRIDAY, OCTOBER 17 At 8:35 AM, Erik Weihen- mayer, who has climbed Mount Everest and kayaked the Grand Canyon, will share powerful lessons on how to live a “Life Without Barriers.” Trough stories of extreme challenges and triumphs, Erik will explore how individuals and teams can turn adversity into an advantage, build strong su- pport systems, and achieve seemingly impossible goals. SATURDAY, OCTOBER 18 Te Women’s Fresh Pers- pectives Breakfast is at 7:45 AM. Tis event brings together fresh produce and foral professionals from across the global supply chain for meaningful con- nection, growth, and inspi- ration. Tis year’s keynote speaker is Amy Trask, former CEO of the Raiders and current analyst for CBS Sports. As the frst female front-ofce executive in the NFL, Amy is a true pioneer in both business and broad- casting. Amy will share candid insights on leadership, resi- lience, and how to get a seat at the table. 4�SEPTEMBER / OCTOBER 2025�ABASTO.COM
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6�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry By Violeta Montes de Oca L ast May, EXP Group LLC, a leading pro- duce company head- quartered in New Jersey, opened its third branch: a 20,000-square-foot distri- bution center in Bayshore, Long Island. Tis new faci- lity is strategically focused on serving the Latino, food- service, and retail sectors with unparalleled urgency. Te company, which will celebrate its 20th anniver- sary this October, ofers an impressive array of over 150 SKUs with multiple variations. In an interview, President Anthony Serafno shared the vision behind the new New York facility with Abasto. EXP GROUP NEW YORK: A ONE-STOP SHOP ROOTED IN COMMUNITY AND URGENCY ONE-STOP SHOP AND COMMUNITY FOCUS “We’re incredibly excited for this Long Island location,” Serafno explained. “It’s going to truly open up our food service, retail, and mer- chandising opportunities, especially as we serve our Latino and Hispano com- munities there. We’re a true one-stop shop – whether it’s peppers, plantains, bana- nas, yuccas, or lechuga, you name it. We’re the complete solution for our clientele. We bring our diferent ‘sauce’ for say in our diferent locations, I think it puts us in a very po- sitive area to succeed, and I feel that New York and us we have that same ‘salsa’.” EXP Group LLC’s main headquarters are in North Bergen, New Jersey, just fve miles outside New York City. Te company expanded to McAllen, Texas, in Septem- ber 2023, making Bayshore, New York, its third strategic location. Serafno hopes to announce a fourth facility by the end of the year. “Brentwood is in a per- fect spot-on Long Island where we could service the Forks and also be very ac- cessible to the outer borou- ghs of New York City,” Sera- fno said, emphasizing the strategic advantage. “We feel it’s a great location for us. When we look at these diferent locations, we’re specializing in being quic- ker and delivering what we call ‘champion service.’” QUICKNESS, HOSPITALITY, AND CHAMPION SERVICE Serafno underscored the critical importance of ur- gency in their business. “If you call me at night, I can get to you the next day, 12 hours later,” he stated. Tis rapid response, he explai- ned, is paramount, especia- lly when dealing with peri- shable goods. He noted that their new New York loca- tion directly addresses this need, embodying the prin- ciple of “location, location, location” to enhance their service to wholesale, retail, and foodservice clients. “Now instead of me ta- king a few hours to cross the bridge and get to you in Long Island, I’m going to be able to get to you in mi- nutes,” Serafno concluded. He highlighted how the new branch will drastically redu- ce delivery times and em- power their teams with an even greater sense of urgen- cy, ensuring clients receive top-tier service. EXP GROUP LLC AT A GLANCE: • Celebrating 20 years this October • Over 150 SKUs ofered • 3 facilities: North Bergen, New Jersey; McAllen, Texas; and Bayshore, New York INSTEAD OF TAKING A FEW HOURS TO CROSS THE BRIDGE AND GET TO LONG ISLAND, WE CAN GET THERE IN MINUTES”. —ANTHONY SERAFINO PRESIDENTE
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8�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry By Hernando Ramírez-Santos M exican producers, au- thorities and U.S. bu- siness leaders reacted with frustration to the U.S. decision to terminate the Tomato Suspension Agree- ment. Te U.S. Department of Commerce announced July 14 that, with the termi- nation of the pact, it will impose a 17.09% antidum- ping duty on fresh tomato imports from Mexico. MEXICO REJECTS DECISION, CALLS IT UNFAIR Te Mexican government was notifed the same day of the agreement’s cance- llation and the start of the new tarif on Mexican ex- ports. Expressing its rejection, Mexico’s Economy and Agriculture ministries ca- lled the measure “unfair” and harmful to both na- tions. “Te U.S. market has em- braced Mexican tomatoes for their quality, not becau- se of unfair practices,” the Mexican government said in a statement. It recalled that since 1996, U.S. producers have alleged dumping, though the process was suspended fve times, most recently in 2019. Over the past 90 days, the Mexican government su- pported its tomato growers in negotiations with U.S. authorities and producers. However, despite seve- ral constructive proposals from Mexico, the U.S. side MEXICO SEEKS NEW DEAL AFTER END OF TOMATO SUSPENSION AGREEMENT accepted none. Te Mexican government blamed politi- cal motives for the rupture. It also warned that “two out of every three tomatoes con- sumed in the U.S. come from Mexico,” making it impossible to replace that supply. Te ministries stated they will continue suppor- ting producers to achieve a new agreement, as happe- ned in 2019 after four mon- ths of talks. Tey will also back the industry in exploring new international markets and strengthening value-added agribusiness processing. U.S. PRODUCERS, LAWMAKERS FEAR PRICE HIKES In the U.S., the Fresh Produce Association of the Americas (FPAA) criticized the decision, warning that consumers will pay more for less variety. Texas is among the most afected states, said Repre- sentative Vicente González, who fears shortages and price increases nationwide. “Te Rio Grande Valley depends on this trade,” the congressman said. “Tis measure jeopardizes over 30,000 jobs in Texas.” State Representative Ryan Guillen estimated that Texas could lose up to $4.5 billion in economic ac- tivity without the Tomato Suspension Agreement. UP TO $4.5 BILLION COULD BE LOST IN ECONOMIC ACTIVITY IN TEXAS WITHOUT THE TOMATO SUSPENSION AGREEMENT. 8�SEPTEMBER / OCTOBER 2025 ABASTO.COM MEXICO SUPPLIES 70% OF THE FRESH TOMATOES CONSUMED I N THE U.S. IF TOMATOES BECOME THE NEW EGGS, CONSUMERS WILL PAY MORE. THIS HURTS OVER 50,000 JOBS”.
9�SEPTEMBER / OCTOBER 2025�ABASTO.COM MEXICAN INDUSTRY VITAL TO U.S. SUPPLY Dante Galeazzi, president of the Texas Internatio- nal Produce Association, reminded that Mexico su- pplies 70% of the fresh to- matoes consumed in the U.S. “Eliminating that volume destabilizes the market,” Galeazzi said, citing a Texas A&M study that estima- tes the economic impact at $8.3 billion. Te FPAA added that Mexican varieties like Roma, grape, and vine to- matoes are irreplaceable by domestic U.S. production. COMMERCE DEPARTMENT DEFENDS MOVE Te Commerce Department defended the cancellation under Section XI.B of the agreement, which allows termination with 90 days’ notice. Commerce Secretary Howard Lutnick said, “Mexico remains an ally, but our farmers can’t wait any longer.” The Department’s En- forcement and Complian- ce office will strictly apply the antidumping duty on Mexican tomatoes. Robert Guenther, vice president of the Florida Tomato Exchange — the group leading the campaign against Mexican tomatoes — said the Commerce De- partment’s decision “rea- frms fair and competitive trade, upholds the rule of law, and restores the in- tegrity of our agricultural markets.” “While it was originally intended to combat un- fair trade, the Suspension Agreement has repeatedly failed to protect U.S. toma- to producers from unfairly priced Mexican imports,” Guenther added. According to the Florida Tomato Exchange, the mar- ket share of U.S. producers fell from 80% in 1994 to just 30% today. MEXICO TO PURSUE NEW DEAL Mexico signaled it will push for a new agreement to sus- pend the tarif, as it did in 2019 after bilateral nego- tiations. “Te country has always found a solution to these disputes,” the ofcial state- ment said. “Reason and the quality of our product will prevail.”
SPECIAL INSERT Agriculture industry THE NATIONAL MANGO BOARD YEARS CELEBRATES Achievements, Research, and Marketing Make Mangoes One of the Most Consumed Fruits in the U.S. By Violeta Montes de Oca M angoes are joy, favor, nutrition, and strate- gy. Tis vision is the foundation of the National Mango Board (NMB), which is celebrating 20 years of suc- cessful work with tangible achievements and an Octo- ber reception. Te organi- zation, which aims to unite the industry to increase the consumption of fresh man- goes in the United States, has successfully increased the presence of this fruit in American households. To mark the 20th anni- versary, Executive Director Ramón Ojeda emphasizes that the celebration is a time to honor the visionaries who laid the foundation for the NMB in the early 2000s. Te event, which will take place in October, will recognize the leadership and altruistic work of the pioneers who helped found it in 2005 and all the members who have driven its growth over the past two decades. Te event is possible in part thanks to the support of sponsors such as Ama- zon Produce, Continental Fresh, C.H. Robinson, Coast Tropical, CAPCO, Mission Produce, GM Produce, RCF, and Splendid. FROM TROPICAL FRUIT TO DAILY FAVORITE Over the past 20 years, the NMB has developed more than 140 research projects and 100 adverti- sing campaigns. Tis work has allowed consumers to enjoy mangoes 52 weeks a year and has helped highli- ght their nutritional bene- fts. As Ojeda notes, they are focusing their campaigns on the versatility and heal- th benefts of mangoes. A single serving of mango provides fber, vitamin B6, and more than 20 other vitamins, minerals, and an- tioxidants, all with just 70 calories. By 2030, the NMB envi- sions the mango as an in- tegral part of the American diet, positioning it as one of the top 10 most consumed fruits in the country. U.S. PRODUCTION The main mango produc- tion areas in the United States include Southern Florida, the Coachella Va- lley in California, Hawaii, and Puerto Rico. PER CAPITA CONSUMPTION Per capita mango con- sumption has grown from 1.9 pounds per person in 2005 to 3.6 pounds in 2023. This places it as the 11th most consumed fruit in the country. EXPORTING COUNTRIES 21 countries have phytosa- nitary programs to export mangoes to the U.S., inclu- ding: Mexico, Peru, Brazil, Ecuador, Guatemala, Colombia, the Dominican Republic, and India. A VERY JUICY FRUIT TOTAL CONSUMPTION More than 1.2 billion pounds (550,000 metric tons) of mangoes are consumed annually in the U.S., generating a Free on Board (FOB) value of over $900 million. SAVE THE DATE The National Mango Board will celebrate its 20th Anniversary with a Mango Indus- try Reception. Date: October 17 Time: 6:00 to 9:00 PM Location: 777 W Convention Way, Anaheim, CA 92802 10�SEPTEMBER / OCTOBER 2025�ABASTO.COM
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12�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry Courtesy USDA P er capita availability of vegetables and le- gumes in the United States fell to 376 pounds per person in 2024, the lowest total in more than 35 years, according to pre- liminary estimates from the USDA Economic Re- search Service. Per capita availability is a rough indicator of what is available for domestic consumption. It refects changes in domestic su- pply, trade, and population size, without accounting for food losses or waste that may occur throughout the supply chain. Te 2024 estimate repre- sents a 50-pound decline from the peak reached in 1996, refecting long-term changes in vegetable pro- duction and trade patterns. Te overall trend away from potatoes and proces- sed vegetables has driven much of the long-term decline in consumption. Processed vegetables decli- ned by 32 pounds between 1996 and 2024, while po- tato availability dropped by 28 pounds. In turn, fresh vegetables increased by 6 pounds, from 142 pounds in 1996 to 148 pounds in 2024. Although modest in ab- solute terms, this increase, combined with declines in other categories, contri- buted to fresh vegetables becoming the most critical component of total per ca- pita availability in 2024. In 2024, fresh vegetables accounted for 39% of total availability, followed by po- tatoes (31%), vegetables for processing (25%), legumes (3%), and mushrooms (1%). VEGETABLE AVAILABILITY DECLINED IN 2024 PER CAPITA AVAILABILITY OF VEGETABLES AND PULSES, 1996, 2010, 2024 P* POUND PER PERSON 450 350 250 150 50 400 300 200 100 0 1996 2010 2024 145 127 142 114 121 150 96 96 148 MUSHROOMS DRY BEANS, DRY PEAS, LENTILS, AND CHICKPEAS POTATOES VEGETABLES, PROCESSING VEGETABLES, FRESH 8 8 4 4 3 NOTE: *P= preliminary. Annual per capita availability based on calendar year totals for fresh and processing vegetabales (excluding melons), pulses, and mushrooms. Fresh vege- tabales include canned, frozen, and dried,and exclude potatoes, pulses and mushrooms. Potatoes include fresh and processed. The pulse category includes Austrian winter and wrinkle seed peas where applicable. Mushroom data are based on July-June crop year. SOURCE: USDA, Economic Research Service, Vegetables and Pulses Outlook 12�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry
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14�SEPTEMBER / OCTOBER 2025�ABASTO.COM SPECIAL INSERT Agriculture industry AGRICULTURAL TRADE IN NORTH AMERICA CALLS FOR A SOLUTION TO TARIFFS By Abasto L eaders in the agricul- tural trade in North America are urgently calling on the United Sta- tes, Mexico, and Canada to resolve trade disputes that are jeopardizing the availability and cost of fresh fruits and vegetables across the continent. Te Canadian Produ- ce Marketing Association (CPMA) and the Interna- tional Fresh Produce Asso- ciation (IFPA), along with more than a dozen agricul- tural organizations, sent a joint letter to U.S. President Donald Trump, Mexican President Claudia Shein- baum, and Canadian Prime Minister Mark Carney. Te groups urged an end to tari- f disputes afecting the in- tegrated fruit and vegetable supply chain. TARIFFS JEOPARDIZE AGRICULTURAL TRADE IN NORTH AMERICA Cathy Burns, CEO of IFPA, emphasized that tariffs on perishable goods not only increase the cost of food but also make heal- thy eating less affordable for North American con- sumers. Ron Lemaire, President of CPMA, echoed this con- cern. “Te Canadian in- dustry is closely linked to producers in the U.S. and Mexico. Disruptions direct- ly afect access and afor- dability for consumers. We call for swift and collabora- tive action to stabilize tra- de,” he said. THE AGRICULTURAL TRADE SUPPLY CHAIN IN NORTH AMERICA IS ONE OF THE MOST INTEGRATED IN THE WORLD. CROSS-BORDER TRADE ENSURES SAFE AND NUTRITIOUS ACCESS THROUGHOUT THE YEAR. TARIFFS DISRUPT THAT BALANCE, RAISING PRICES, REDUCING SUPPLY, AND AFFECTING BUSINESS.” —CATHY BURNS, CEO OF IFPA BILLIONS OF DOLLARS IN CROSS-BORDER TRADE IN FRESH PRODUCE Trade data from 2024 re- flects the magnitude and mutual benefit of agricultu- ral trade in North America: ·Canada imported nearly $5.5 billion in fresh agricul- tural products from the U.S. and $3 billion from Mexico. · Canada exported more than $4.5 billion in fresh agricul- tural products to the U.S. · The U.S. imported more than 24 billion pounds of fresh agricultural products from Mexico, valued at $19.6 billion, and exported $1.7 billion to Mexico. These figures underscore the importance of maintaining trade stability for the eco- nomic health of the sector and regional food security. INDUSTRY WARNS OF IMMEDIATE DAMAGE The groups recognize that each country has the right to respond to unfair trade prac- tices, but insist that tariffs on fresh fruits and vegetables cause immediate and dispro- portionate damage to a sen- sitive and perishable supply chain. “Our industry is based on high-volume, fast-moving products,” the letter notes. “Tarifs raise costs, redu- ce competitiveness, gene- rate waste, and afect the viability of small and me- dium-sized businesses.” Profit margins in the fresh produce chain are typically only 4% to 10%. The groups warn that even modest tarifs can cau- se losses, limit consumer choice, and hinder invest- ment in infrastructure and sustainability.
ABASTO.COM�SEPTEMBER / OCTOBER 2025�15 CALL FOR FAIR AND LASTING TRADE SOLUTIONS Instead of escalation, the groups are calling for a trila- teral agreement that provi- des predictability and trans- parency for fresh produce trade in North America. “Free and fair trade bene- fts consumers and econo- mies,” the letter says. “We urge leaders to restore sta- ble access to fresh produce and protect public health through collaborative poli- cies.” Both IFPA and CPMA stated that they support go- vernment eforts to resolve disputes and will continue to ofer technical assistance during negotiations. “We are ready to help create a lasting solution that guarantees fresh food year- round and strengthens our agricultural economies,” Bur- ns and Lemaire said in their joint statement. PRICE INCREASES ADD PRESSURE With infation already dri- ving up food costs across the continent, new tarifs on fresh produce would put further pressure on family budgets. Consumer groups are also expressing concern that higher fruit and ve- getable prices could afect public health campaigns promoting nutritious diets. Te warning from indus- try leaders comes at a cru- cial time, as upcoming trila- teral meetings will discuss agricultural trade tensions. Analysts believe that ta- rifs on fresh produce will be a key test for trade coo- peration between the three nations under new political leadership.
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52�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Ramón Portilla | Founder of HumanX Insights J ulissa Arce arrived in the U.S. as an undocumented immigrant. She started out cleaning ofces and, just 14 years later, graduated with a degree in fnance from UT Aus- tin, landed a job at Goldman Sachs, and rose to become vice president at Merrill Lynch. Today, she is the co-founder of As- cend Educational Fund and author of several books. With her clear and au- thentic voice, she has shown many of us that speaking loudly is not enough; we must use our voices to inspire a better purpose, whatever feld we work in. As Hispanics, we have an enormous task ahead of us, because here in our country, in the United States, where more than 19% of the population is Hispanic, only 4% of C-suite po- sitions are held by Latinos. Worse still, only 1% of these leaders are Latina women. It’s not a lack of talent. It’s a lack of opportunity, but also—and I say this clearly—it’s time to recognize that it’s also a lack of self-will in how we prepare ourselves and face the great cha- llenge of being leaders. Over the past couple of years, I have taken on the task of understanding more about how retail chains and other service industries are improving the work experience of their emplo- yees. And one of the constants I have observed is this: Hispanic talent is present, but often it is not visibly pre- pared to leap to leadership, not becau- se of a lack of ability, but because of a lack of tools, visibility, and intentional development. How can we help? Mentoring Hispa- nic youth, as many of you do, is essential and relevant. Still, based on our capabi- lities at HumanX Insights, we decided NOW USE IT WITH PURPOSE Do you have a strong voice? Tese numbers may seem worr- ying, but they actually open up a great opportunity: that of training with intention because leadership cannot be improvised. It is cultivated. If, after reading this article, you are already thinking about your teams, I congratulate you and encourage you to continue investing more in your Hispanic employees—by ofering tra- ining, mentoring, visibility, and safe spaces for development—but I also invite you to refect on yourself as a professional. Suppose we want to change the representation fgures. In that case, we have to start by taking our preparation seriously, without ex- cuses, without fear, and without wai- ting for “someone else” to do it for us. Today, more than ever, training His- panic talent cannot be seen as a luxury or a diversity initiative to meet quotas. It is a smart business strategy, a moral imperative, and an act of foresight. At HumanX Insights, we will conti- nue to collect data, share insights, and help companies create environments where Hispanic employees not only work, but grow, lead, and transform. But what if you join this movement? I invite you to be part of the change. Take the assessment. It won’t take more than 5 minutes. Share it. Use it as a starting point. Let’s not just send the kids back to school this season, let’s also start a new phase of learning and leadership for ourselves as adults. 52�SEPTIEMBRE / OCTUBRE 2025�ABASTO.COM that we needed to create a tool to help Hispanic professionals refect on their level of preparedness to grow in the U.S. corporate world. HumanXTM Loud to Lead, the frst assessment designed for our Hispanic community, is inspired by a deep conviction: that the Hispanic voice—frm, authentic, resilient—can and should be a tool for transformative leadership. Being “loud” is not about being noisy; it is about being clear, coura- geous, and true to who we are. And “lead” is not just about directing, it is about leading with purpose, empathy, and vision. Tis set of thoughtful questions as- sesses fve essential dimensions that we have identifed as key to advancing professionally, many of them linked to so-called soft skills: 1. Clarity in communicating our ideas. 2. Empathy with our teams. 3. Confdence in ourselves. 4. Connection to our values, and 5.Te ability to infuence while remai- ning authentic. Te frst results from HumanX Loud to Lead™ are already yielding valuable data. For example: • 1 in 3 Hispanics who responded to the assessment acknowledge that they are not direct when answe- ring specifc questions from their managers. • More than 50% say they are un- sure whether they should incor- porate their identity and cultural roots into their leadership style. FOOD INDUSTRY
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54�SEPTEMBER / OCTOBER 2025�ABASTO.COM FOOD INDUSTRY By Violeta Montes de Oca C onsumers are exhibiting extreme price sensitivity and awareness, a pivotal factor reshaping retail performance, as highlighted by RJ Hottovy, Head of Analytical Research at Placer.ai. During Chain Store Age – CSA’s “Retail Checkpoint” webinar, Hottovy detailed how consumers quickly respond to anticipated price increases, often by stocking up or see- king better value at alternative stores. Tis behavior was notably observed prior to recent tarif implementations, underscoring the immediate impact of pricing on purchasing decisions. Tis intensifed focus on value is signifcantly infuencing the grocery sector. Placer.ai’s data indicates a ro- bust growth trajectory for discount grocery stores and dollar stores. Lea- ding retailers such as Aldi and Trader Joe’s are at the forefront of this trend, driven by strong consumer demand for value-driven options. Te segment is also seeing a surge in innovation, including growth in private label pro- ducts and new SKUs, further catering to budget-conscious shoppers. HISPANIC MARKET RETAIL PERFORMANCE: A SHIFTING LANDSCAPE A notable trend impacting retail performance is the slight under- performance of Walmart stores in predominantly Hispanic markets. Tese stores are currently trailing Walmart’s overall national average by a couple of percentage points. While subtle, this suggests a po- tential shift in consumer purcha- sing patterns within these key de- mographics. Other retailers have also reported similar trends among their Hispanic customer bases. Te analysis indicates this trend is wi- despread, not just confned to bor- der regions, and may be linked to broader macroeconomic uncertain- ties and tarif risks. Retailers with a signifcant Hispanic audience are advised to closely monitor these evolving consumer behaviors and adapt their strategies accordingly. In a contrasting trend wi- thin the food and beverage industry, the Mexican food service category, especia- lly within Quick Service Restaurants (QSRs), is emerging as a hot trend. These Mexican QSRs are highly regarded for their in- novative value proposition, consistently delivering new and creative menu items while maintaining an excellent price point. This sector’s strong track record of blending aforda- bility with fresh, innovative oferings positions it as a leading force in the compe- titive QSR landscape. Hispanic Market, Food Service Retail Trends: Price, Mexican Food Service: Value and Innovation in QSR Trends
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56�SEPTEMBER / OCTOBER 2025�ABASTO.COM *This is a condensed version of a Consumer Reports article. WHAT TO EAT TO GET STRONGER YOU’VE HEARD THAT EXERCISE CAN HELP BUILD AND MAINTAIN MUSCLE, BUT WHAT ISN’T DISCUSSED AS OFTEN IS THE ROLE THAT DIET PLAYS IN KEEPING YOUR MUSCLES IN GOOD SHAPE. FOLLOW THESE EATING TIPS TO FUEL MUSCLE GROWTH AND FEEL STRONGER. BUMP UP YOUR PROTEIN Protein is key to building and maintaining muscle. Te National Academy of Sciences recommends that adults eat 0.36 grams of protein per pound of body weight per day. Some experts recommend even more protein for older adults to compensate for muscle loss and the fact that building new muscle becomes harder with age. Animal foods tend to have more protein per serving than plant sources. But for other aspects of your heal- th, it’s best to get at least some of your protein from plants, such as beans, nuts, and tofu. CHOOSE QUALITY CARBS Carbohydrates fuel your muscles, so they can help you feel stronger. Te best sources are whole grains, legumes, fruits, and vegeta- bles. Refned carbs like white bread, crackers, soda, and desserts can boost short- term energy, but unlike hi- gh-quality carbs, they don’t have the advantage of fber and other nutrients. CHECK YOUR VITAMIN D Vitamin D is important for bone, muscle, and overall health, so getting the recom- mended 20 micrograms (800 IU) per day is smart. STAY HYDRATED Getting plenty of fuids is important for overall health and preserving muscle, Lester says. Mus- cle is 70 to 75 percent water, and insufcient water content inside mus- cle cells has been linked to changes in muscle strength and the ability to do daily activities, as well as a higher risk of frailty in older adults. THE IMPORTANCE OF STRENGTH TRAINING Tere’s no getting around the fact that exercise is crucial for your muscles. But that doesn’t mean you have to take up bodybuilding to get stronger. Activities like walking and simple stren- gth-training moves such as chair squats and wall pushups—and just being active and moving more in general—are a good way to preserve muscle and keep bones and joints strong, Masterson says. By Consumer Reports FOOD INDUSTRY ASK YOUR DOC ABOUT CREATINE SUPPLEMENTS Creatine is often used by athletes looking to improve exercise performance, but some research suggests that older adults may bene- ft from it, too. Te Journal of Clinical Medicine found that creatine—in combina- tion with regular strength training—may help reduce the risk of sarcopenia and falls. (Muscle is important for balance, too.) GET MORE CALORIES If you’re not getting enough calories, your body will break down muscle. Calorie needs vary based on height, weight, gender, and activity levels, but 1,800 to 2,400 calories per day is probably adequate.
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58�SEPTEMBER / OCTOBER 2025�ABASTO.COM By: Ricardo Gaitán and Luz Amparo Ricardo Gómez H ispanic Heritage Month, ce- lebrated in the United States, recognizes the impact that Hispanic communities have had on society and the economy. Tere are more than 4.8 million His- panic-owned businesses in this coun- try, contributing nearly $800 billion annually to the U.S. economy. Of that total, 42% (two million frms) have been created by women. Sofía Vergara, Rea Silva, Ana Flores, María Palacio, Jessica Alba, Patty Ro- dríguez, and Shakira are just seven of the two million Hispanic women en- trepreneurs who generate $175 billion in revenue for the U.S. economy. In addition, they create local emplo- yment opportunities for their com- munities, improving inclusion and transforming leadership models for emerging generations. One of the reasons that has driven women into business is their desire to create opportunities for themselves and their communities. Many see en- trepreneurship as a way to overcome personal obstacles. The Impact of Hispanic Women on the U.S. Economy Te socioeconomic contribution of Hispanic women entrepreneurs ran- ges from participation in the workfor- ce and entrepreneurship to the eco- nomic growth of the nation that gave them an opportunity. Most companies founded by Latina women are in areas such as beauty, fashion, childcare, media, consumer goods, agriculture, consumer services, and fnance, among other sectors. In general, a small business owned by Hispanics in the U.S. has eight em- ployees, compared to 12 workers in non-Hispanic companies. According to Stanford’s 2023 re- search, most Latino companies are small, with more than 90% employing fewer than 20 people. Successful Business women Sofía Vergara One of the highest-paid Colom- bian actresses in the U.S., she is an active investor. She created the cosmetics brand “Toty” and another company that donates a percentage of its profts to low-income women entrepre- neurs. Rea Silva Of Mexican descent, she created the “Beautyblender” sponge, which revolutionized makeup application, promoting inclusion and diversity in the beauty industry. Ana Flores Originally from El Salvador, she is the founder of “Todos Cree- mos” (‘WeAllGrow’), a media outlet providing resources and opportunities for women in va- rious industries. María Palacio Of Colombian origin, she co-founded “Progeny Cofee,” a company focused on direct trade practices that strengthen cofee communities. Jessica Alba Of Mexican American descent, she founded Te Honest Com- pany, a company dedicated to hygiene, cleaning, and baby care products. Patty Rodríguez and Arian Stein Tey established Lil’ Libros, a company dedicated to produ- cing bilingual children’s books that celebrate Latin culture and promote literacy. Shakira A few weeks ago, she launched her hair care line, “isima.” Te Colombian artist describes her brand as a tribute to her Latin roots and female strength. FOOD INDUSTRY
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60�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Hernando Ramírez-Santos W ith hundreds of exhibitors, innova- tive products, and contagious energy in every aisle, the National Super- market Association’s 2025 trade show established it- self as a must-attend event for the retail sector in the tri-state area of the nor- theastern United States. Te NSA Trade Show 2025, in partnership with Porky Products, brought to- gether manufacturers, dis- tributors, and buyers from the independent supermar- ket sector. Te event took place at the Meadowlands Exposition Center in Secau- cus, New Jersey. A WIDE RANGE OF INNOVATIONS AND SERVICES Hundreds of companies oc- cupied the exhibition foor to ofer food, household items, technology, and ser- vice solutions for indepen- dent supermarkets. Te diversity of products attracted hundreds of bu- yers, distributors, and in- dustry professionals. Many took advantage of the fair to network and close deals. KEY PLATFORM FOR BUSINESS AND EXPANSION During the fair, participa- ting companies presented their products to super- market owners and deci- sion-makers. Te NSA ofe- red a direct platform for closing strategic deals. Rafael Núñez, a member of the NSA’s board of direc- tors, highlighted the eco- nomic impact of the event on the region. “We connect producers, sellers, and su- permarkets to ofer better prices to communities”, he said. NSA TRADE SHOW 2025 KEY PLATFORM DRIVING GROWTH IN LATIN AMERICAN RETAIL Continues on page 62... Enrique Jerónimo with the Goya Foods sales team. Christian Beltrán with the Mexilink team. Oscar Lugo, national sales manager for Glucosoral. José Pluma with his Comercial Mexicana sales team. FOOD INDUSTRY
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62�SEPTEMBER / OCTOBER 2025�ABASTO.COM GRUPO SID RECEIVES THE HIGHEST RECOGNITION Grupo SID, from the Domini- can Republic, was named Best International Company of the Year 2025 by the NSA. Its pre- sident, Ligia Bonetti, received the award at the event. Bonetti told Abasto ma- gazine that the group seeks to consolidate Dominican brands in the US. “We want to reach every corner of the country, not only Domini- cans, but the entire Latino community”, she said. She also celebrated the local production of Este- lar salami in New York and the introduction of typical Dominican oils and marga- rines. THE NSA STRENGTHENS ITS COMMUNITY ROOTS During the opening cere- mony, Samuel Collado, pre- sident of the NSA, praised wholesalers and suppliers for their commitment to Latino communities. “We have been creating real bonds with our neigh- borhoods and work teams for more than 35 years. Tis event symbolizes those opportunities”, Collado said. Continues on page 60... A TRADE SHOW WITH AN INTERNATIONAL VISION The 2025 NSA Trade Show at- tracted vendors from across the country and Latin America. In addition, many companies took advantage of the occasion to offer special discounts. Núñez emphasized that the trade show serves as a starting point for end- of-year shopping. “Tis is where we start planning for Tanksgiving, Christmas, and New Year’s”, he said. Executive team from Grupo SID. Louisa Torres and Andrés Falquez, Grace Kennedy-La Fe. Holi Herrera ofering products from Padilla Import Sales and Marketing. Lorenzo Piña, CEO of Global Trade Bridge, with his sales team. CHALLENGES AND VISION FOR THE FUTURE Frank Zapata, NSA secretary general, highlighted the im- portance of the event in light of current economic cha- llenges. “Rising prices and insurance costs require us to review our operations”, he warned. Despite the difcul- ties, Zapata reafrmed the association’s commitment. “We will continue to work for the common good of our members”, he concluded. Miguel Capriles, Commercial Marketing Manager at EDT USA. Alfonso Peñuela, Northeast Manager at Azteca Milling. Abasto team.
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64�SEPTEMBER / OCTOBER 2025�ABASTO.COM FOOD INDUSTRY By Hernando Ramírez-Santos H eritage Grocers Group an- nounced the resignation of Suzy Monford from her dual role as Chairperson and Chief Exe- cutive Ofcer, less than a year af- ter she took the reins of the fast- growing Hispanic grocery chain. Monford, who joined the company in November 2024, stepped down this week to pursue other profes- sional opportunities, the company said in a press release. Her depar- ture triggers a significant leadership shakeup at the nation’s largest His- panic and ethnic food retailer. To ensure continuity, the board of directors has named grocery industry veteran David Hirz as chairman and es- tablished an interim Ofce of the CEO composed of four senior executives. LEADERSHIP TRANSITION SIGNALS STRATEGIC SHIFT Monford’s departure comes during a period of rapid expansion and ope- rational transformation for Heritage Grocers Group, which operates 115 stores across six states under ban- ners including Cardenas Markets, El Rancho Supermercado, Tony’s Fresh Market, and Los Altos Ranch Market. Before leading Heritage, Monford was CEO of Food Sport Internatio- nal, where she advised global food retailers on financial strategy and value creation. While at Heritage, she focused on streamlining ope- rations and improving brand align- ment across its regional chains. The company did not disclose the reason for her departure, only no- ting that she had chosen to leave to explore other opportunities. Heritage Grocers Group Shufes its Leadership Team DAVID HIRZ APPOINTED BOARD CHAIRMAN As part of the transition, the board named David Hirz as its new chair- man. Hirz brings more than 40 years of experience in the grocery industry, having held top executive roles at Food 4 Less, Ralphs, and most re- cently as CEO of Smart & Final. Hirz joined the Heritage Grocers Group board last year and has since become closely familiar with the company’s stra- tegic priorities and customer base. “Heritage has a unique ability to serve communities with authenticity— and we’re committed to carrying that forward,” Hirz said. “The board thanks Suzy for her contributions and leader- ship. I look forward to supporting the exceptional team in place as we begin the search for a new CEO.” OFFICE OF THE CEO TO GUIDE OPERATIONS In the absence of a permanent chief executive, an interim Ofce of the CEO will lead day-to-day opera- tions. The team includes: Prabash Coswatte, Chief Ope- rating Ofcer Leticia Espinoza, Chief Admi- nistrative Ofcer & General Counsel Matthew Holt, Chief Financial Ofcer Frank Ingrafa, Chief Trans- formation Ofcer and CEO of Tony’s Fresh Market This executive group will steer the company’s ongoing initiatives and ensure business continuity during the leadership search. HERITAGE GROCERS GROUP BEGINS CEO SEARCH The board has launched a compre- hensive national search for the next CEO, supported by a top executive search firm. The board seeks a leader who will drive long-term growth whi- le staying rooted in the company’s core values: afordability, authentici- ty, and community service. Headquartered in Ontario, Califor- nia, Heritage Grocers Group has po- sitioned itself as the go-to grocer for Hispanic and multicultural commu- nities. Its store banners are known for ofering culturally relevant foods, fresh produce, and competitively pri- ced household staples. FOCUS ON STABILITY AND GROWTH Despite the leadership change, the company says its mission remains unchanged. “The strength of Heritage Gro- cers Group lies in our people, our customers, and the deep trust our communities place in us,” Hirz said. “We’re committed to strengthening that bond while finding the right lea- der to take us into our next phase.” The leadership transition comes amid increased competition and consolidation in the grocery indus- try, particularly among retailers tar- geting multicultural consumer seg- ments. With experienced leadership in place and a strategic search un- derway, Heritage aims to continue building on its momentum and ex- panding its reach in key markets.
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66�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Hernando Ramírez-Santos M ore than 3,500 national and in- ternational busi- nesspeople attended the Business Meeting Forum “Colombia, the country of beauty, 2025,” held on July 9 and 10 in the city of Cali. Te event concluded with commercial expectations of $237.6 million in exports, $8.6 billion COP in tourism, and 59 investment inten- tions. Te meeting established itself as the main stage for the international promo- tion of Colombia and Valle del Cauca. It was organized by ProColombia at the Valle del Pacífco Event Center, with the support of the Ministry of Commerce, In- dustry, and Tourism, the Government of Valle del Cauca, the Mayor’s Ofce of Cali, and the Cali Chamber of Commerce. In addition to promoting commercial opportunities with more than 8,000 bu- siness meetings, the forum positioned the South Ame- rican country as a strategic platform for global busi- ness, highlighting the role of the regions and streng- thening the national pro- ductive fabric. A Strategy to Transform the Regional Economy In this context, Carmen Caballero, president of ProColombia, highlighted that “with this Business Meetings Forum, we de- Business Meetings Forum “Colombia, the Country of Beauty” Trade, Investment, and Tourism monstrate why Colombia is a strategic country in foreign trade. Its connecti- vity, human talent, and en- trepreneurial vitality made this event a transformative experience for our regions. Tis edition fulflled its promise to the country: we showcased our territories, connected opportunities, Sigue en la página 68 mobilized investment, and highlighted Colombia’s ex- port power.” For her part, the Minister of Commerce, Industry, and Tourism, Diana Marcela Morales Rojas, highlighted that this event provided real opportunities for small and medium-sized enterprises to access international mar- kets with high-value pro- ducts and services. “It’s not just about exporting goods, we also promote tourism and attract investment to sustainable sectors such as the bioeconomy, agribusi- ness, and clean energy,” she said. FOOD INDUSTRY Cesar Aponte: Orquidea Infusiones Company. Fernando Perdomo and Sandra Perdomo: Mr. Lechón Colombia Company. Santiago González Dorado: Himalaya Agricultural Company. Mario Fernando Paredes Muriel: Pasto Chamber of Commerce. Jorge Andrés López: Kafetarianos Company.
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68�SEPTEMBER / OCTOBER 2025�ABASTO.COM The Results of the Event According to ProColombia, the export segment of the Business Meetings Forum generated business expec- tations of US$237.6 mi- llion, thanks to more than 8,000 meetings between 1,120 Colombian compa- nies and 422 international buyers. Te agri-food sector led commercial activity, with expectations of US$140.9 million. By company size, micro and small companies ge- nerated expectations of around US$57 million and US$61 million, respectively, while medium-sized com- panies reached US$66.1 mi- llion and large companies US$53.1 million. ProColombia highlighted the inclusive approach of the event: 691 companies led by women, 49 by people of African descent, 34 by farmers, and 27 by victims of the armed confict. Tis social approach demons- trates how internationa- lization can also generate equity and development in the country. Te North American re- gion (United States, Ca- nada, and the Caribbean) accounted for 41% of total buyers, while Latin Ameri- ca contributed 34%. In ad- dition, delegations arrived from countries such as Fin- land, Croatia, Haiti, and the Cayman Islands. The Colombian Pacific as a Driver of Foreign Trade Te location of the event was not chosen at random. Valle del Cauca, host of the Business Meetings Forum, is a key player in the coun- try’s trade strategy. Governor Dilian Francis- ca Toro, in a conversation with Abasto magazine, sta- ted that the department of Valle del Cauca has a multi- modal logistics system that connects Colombia with the Pacifc and is home to more than 200 foreign compa- nies. Tis positioning makes Cali an ideal entry point for the country to conquer the markets of the Pacifc basin, reinforcing its regional lea- dership. Cali, Host City and Promoter of Employment In turn, the mayor of Cali, Alejandro Eder, told Abas- to magazine that the city is committed to becoming a center of innovation and opportunity. “We have achieved the lowest unemployment rate in 19 years, and the Business Meetings Forum contributes to continuing to attract in- vestment and generate stra- tegic alliances,” he said. Solutions Block: Advice to Boost Business In parallel with the busi- ness meetings, the Business Meetings Forum ofered the Solutions Block, a spa- ce with 22 national and in- ternational entities—such as ICA, DIAN, INVIMA, FDA, and Bancóldex—that provided direct advice on foreign trade, health, and fnancing. For her part, María del Mar Palau, president of the Cali Chamber of Commerce, told Abasto that more than 120 companies from the Valley received specialized support on topics such as commercial pitching, inter- national pricing, and iden- tifying potential markets. Continues on page 66... Colombia, a Country of Beauty and Opportunity In short, the Business Meetings Forum not only boosted trade. It also reafrmed Co- lombia’s potential to lead in exports, tou- rism, and investment from a regional, inclu- sive, and sustainable perspective. Thanks to its integra- tion of sectors, business diversity, and interna- tional reach, this event consolidates Colombia as a competitive player in global markets. And Cali, in the southwes- tern part of the country, is emerging as the epi- center of economic and commercial develop- ment for the future. María del Mar Palau: Presidente de la Cámara de Comercio de Cali, Dilian Francisca Toro: Gobernadora del Valle del Cauca ,Alejandro Eder: Alcal- de de Santiago de Cali y Carmen Caballero: Presidente de ProColombia Mabel Lara: Secretaria de Desarro- llo Económico y Turismo de Cali Daniel Medina: Subsecretario, Gobernación De Valle Del Cauca
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70�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Hernando Ramírez-Santos M illennials and Gene- ration Z are leading a transformation in the organic food market in the United States, where health and transparency outweigh price or conve- nience. According to a re- cent report by the Organic Trade Association (OTA), these generations are not only the most committed to organic products, but also the most informed and demanding. Te U.S. organic food market is now worth more than $70 billion annually. And everything points to the purchasing habits of younger consumers being behind this steady growth. HEALTH-CONSCIOUS AND LABEL-CONSCIOUS, MILLENNIALS AND GENERATION Z ARE REDEFINING THE ORGANIC FOOD MARKET. Te survey, titled Consu- mer Perceptions of USDA Organic and Other Labels, was conducted in October 2024 in conjunction with Euromonitor International and gathered responses from more than 2,500 con- sumers across the country. Te questions explored the frequency of organic pro- duct purchases, label inter- pretation, and willingness to pay more. Te results were clear: younger consumers, espe- cially those under 30, are willing to pay a premium for organic food, regardless of their income level. Nearly 90% of Gen Z res- pondents said they were regular or recent buyers of organic products. For them, avoiding toxic pesticides, antibiotics, synthetic hor- mones, and GMOs is worth the expense. “Young people are dri- ving the growth of orga- nic,” says Matthew Dillon. “Tey care about their heal- th, read labels, and choose consciously. But many still don’t know that the organic label already includes the standards they value most.” USDA ORGANIC IS THE MOST TRUSTED SEAL FOR ALL AGES Today, supermarket aisles are saturated with labels such as “GMO-free,” “fair trade,” “regenerative,” and “natural.” But none enjoys the level of trust and recog- nition that the USDA Orga- nic seal does. According to the survey, 90% of consumers recog- nize this certifcation and consider it the most relia- ble in terms of health and transparency. DRIVE THE ORGANIC FOOD MARKET YOUN GER GENE RATIO NS Continues on page 72... CATEGORIES MOST FREQUENTLY PURCHASED AS ORGANIC 93% BABY FOOD +50% FRUITS AND VEGETABLES 27% BREAD DAIRY AND EGGS: ALSO AMONG THE MOST FREQUENT FOOD INDUSTRY HEALTH MATTERS MORE THAN PRICE
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72�SEPTEMBER / OCTOBER 2025�ABASTO.COM CONFUSION ABOUT “FREE FROM” CLAIMS Despite their familiarity with labels, many consu- mers still do not unders- tand that USDA Organic already includes claims such as “antibiotic-free” or “no added hormones.” In practice, shoppers place more weight on the- se specifc claims than on organic certifcation as a whole. Tat lack of unders- tanding represents a huge opportunity. “Te challenge for the or- ganic sector is to cut throu- gh the noise,” said Tom Chapman, also co-executive director of OTA. “We need to communicate that USDA Organic encompasses much more than pesticide-free agriculture: it represents the highest standards in health, nutrition, and sus- tainability.” SUSTAINABILITY REMAINS SECON- DARY, FOR NOW One of the most relevant fndings is that, even among the most environmentally conscious generations, per- sonal health remains the primary motivator for pur- chasing. But that trend could be changing. Gen Z is begin- ning to connect environ- mental impacts with their well-being. As they mature, their view of consumption Generation Z consumers are already making their presence felt.” Matthew Dillon, Co-Executive Director, Organic Trade Association may expand toward a more holistic approach. “Today, environmental is- sues do not determine pur- chasing,” Dillon explained. “But we are seeing signs of change. Tey are concerned about carbon footprint, ethical sourcing, and rege- nerative agriculture.” THE ‘REGENERATIVE’ LABEL IS NOT YET CONVINCING An unexpected fnding was the low level of awareness about the “regenerative” la- bel. Although it is growing in popularity within the industry, more than 40% of consumers do not know what it means. Only 10% would be willing to pay more for a product with that claim. In contrast, USDA Or- ganic is widely recognized and valued. Te message is clear: it is not about repla- cing organic with trends, but about better explaining what this certifcation alre- ady guarantees. WHAT SHOULD BRANDS AND RETAILERS DO? For supermarkets, food brands, and food services, this behavior change is not a fad: it is a strategic signal. If they want to attract Millennials and Gen Z, they must make organic visible. Inform the customer. Use signage, social media, and packaging to explain what the USDA Organic label means. And don’t be afraid of the prices: data shows that young consumers are willing to pay. There are also opportu- nities for school cafeterias, hospitals, institutional kit- chens, and delivery platfor- ms. Young parents are loo- king for chemical-free baby food. Students want hormo- ne-free meat. The organic market is not only growing: it is becoming normalized. In just over two decades, the USDA Organic label has gone from being a niche option to becoming a trus- ted standard. Today, with Millennials and Generation Z entering their peak con- sumption years, the organic food market has the oppor- tunity to establish itself as the preferred choice. With better communication, education, and clarity, orga- nic will not just be an alter- native: it will be the norm. ...Continuation of pag 70
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74�SEPTEMBER / OCTOBER 2025�ABASTO.COM 74�SEPTIEMBRE / OCTUBRE 2025�ABASTO.COM FOOD INDUSTRY By: Ana María Triana, founder of Ana- Bella Dried Food - Life Coach & Speaker on Mental Health and Wellness. I n celebration of Hispanic Heritage Month, I wanted to highlight the rise of a product category that, in addition to being very tasty, is expe- riencing sustained growth in the US market. It flls me with excitement and pride to bring favors and aromas to the table that we can enjoy today. For millions of Hispanics living in the United States today, frozen baked goods have become a bridge between the present and our roots. It’s much more than a practical op- tion: frozen baked goods reconnect us with our childhood, with the warmth of homemade food, and with recipes that combine sweet and savory fa- vors, a magic that only our cultures know how to achieve. A Delicious Offering Full of Flavor In the frozen bakery market, products are mainly grouped into three broad categories: frozen dough, pre-baked products, and ready-to-eat products. Frozen dough includes basic or en- riched formulations (such as puf pas- try, empanada dough, or sweet bread dough), which require thawing, proo- fng, and baking before consumption. Pre-baked products, on the other hand, have already undergone a par- tial baking process and only require fnal heating, which makes them easy to prepare. Ready-to-eat products are those that do not require any additional cooking and can be consumed directly after thawing or brief heating, main- taining their texture, favor, and qua- lity thanks to advanced preservation techniques. Among the Hispanic products that can be found in supermarkets, conve- nience stores, and other large retai- lers, buñuelos, almojábanas, and pan- debono stand out, as well as savory empanadas prepared according to tra- ditional recipes from Colombia, Chile, Venezuela, and Argentina. Tere are also typical breads, such as Cuban bread and various varieties ori- ginating in Puerto Rico. In addition, there are white and yellow corn are- pas, pastries made with puf pastry, such as cheese sticks and traditional Venezuelan tequeños, among others. A Growing Category In recent years, the frozen bakery pro- duct category has gained ground and visibility in the US market, driven by growing demand from Latino consu- mers who want convenience without sacrifcing authentic favor. Advances in preservation techno- logies and packaging innovation have also allowed traditional products to maintain their texture, freshness, and essence until they reach the oven in every home. Today, Hispanic households repre- sent almost 20% of the US population and, according to information publi- shed by the Latino Donor Collabora- tive, have a purchasing power of $4 trillion. More than 58% say that their cultu- ral heritage strongly infuences their purchasing decisions. According to 2023 data, the glo- bal frozen bakery market exceeded $45.8 billion and is expected to grow at a compound annual rate of 6.5% be- tween 2024 and 2032. Memories and Hispanic Pride Behind our bakery are unforgettable favors and aromas, such as those of a freshly baked empanada, guava cheese bread, or almojábana. For millions of Hispanics in the Uni- ted States, frozen baked goods serve as a bridge between the present and our roots, reconnecting us with the magic of a dough that crosses the seas and preserves the essence of our identity. FROZEN BAKED GOODS STAND OUT WITH THEIR HISPANIC STAMP
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76�SEPTEMBER / OCTOBER 2025�ABASTO.COM CONVENIENCE BRIEFS Buc-ee’s Grows in Virginia and Georgia Buc-ee’s opened a new center in Rockingham, Virginia, on June 30, 2025. It is on the southeast corner of Friedens Church Road and I-81, in Mount Crawford, Virginia. Additionally, Buc-ee’s opened another center in Brunswick, Georgia, on July 1, 2025, at 7156 Hwy 99 | I-95 and State Hwy 99, in Brunswick, Georgia. Both locations will span 74,000 square feet and feature 120 fuel pumps. ARKO Corp. announced the opening of its frst newly remodeled, food-focu- sed store in Ashland, Virginia, located at 10030 Sliding Hill Rd. Tis marks the launch of fas craves, ARKO’s new and in- novative food brand that will be a main feature in future store remodels across its nationwide network. Tis fagship location is the frst of ei- ght initial sites launched as part of a pi- lot program focused on ofering a menu of grab-and-go, hot, and cold food items. Majors Buys 35 Stores from Alimentation Couche-Tard Majors Management has completed the acquisition of 35 gas stations and convenience stores from Ali- mentation Couche-Tard Inc. (Circle K). This transaction includes loca- tions in Indiana, Ohio, and Pennsyl- vania. Love’s Travel Stops is transforming the quick-service res- taurant experience with smart kiosks at Arby’s locations nationwide, beginning with a pilot test in Perry, Oklaho- ma. In collaboration with Bite, Love’s is using these smart, tablet-like touchscreens to streamline the ordering process, increase accuracy, and reduce operational costs. Tis innovative technology signifcantly improves the di- ning experience for travelers by ofering a fast and efcient way to order their meals. ARKO Corp. Revolutionizes Virginia with “fas craves” Store Smart Kiosks: The Future of Love’s with a Twist! In the coming months, all newly ac- quired locations will be rebranded as MAPCO stores. Tis rebranding aims to introduce MAPCO’s award-winning convenience experience to residents and travelers in Indiana, Ohio, and Pennsylvania. FOOD INDUSTRY
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78�SEPTEMBER / OCTOBER 2025�ABASTO.COM CONSUMERS READ LABELS BUT DON’T TRUST THEM 83% of Americans read food labels before purchasing. 64% pay more attention to labels than five years ago. WHEN REVIEWING FOOD LABELS, CONSUMERS PRIORITIZE: 86% Expiration date 79% Ingredients 78% Health claims 77% Allergen warnings 77% Country of origin But confidence in labels remains low. Just 16% said they find health claims to be very trustworthy, and only 37% believe U.S. food labels are superior to those in other coun- tries.que en otros países. WHAT FOOD BRANDS CAN DO NOW NSF outlined several actions food manufacturers and retailers can take to meet rising expectations for food labeling transparency: • Develop a unified labeling stra- tegy to meet or exceed regulatory standards across all markets. • Use QR codes or augmented reality to add information wi- thout cluttering the label. • Implement standardized sustai- nability metrics. • Tailor labeling strategies to diferent age groups. • aunch educational campaigns to help consumers interpret food labels more efectively. According to NSF, brands that lead with transparency can distinguish themselves in a crowded market. Only 17% of consumers trust health claims on labels, leaving a wide oppor- tunity for improvement. standardization, we can better com- municate with consumers and su- pport a more sustainable, trustwor- thy food supply chain,” Anstey said. RECENT REGULATORY PUSH ADDS PRESSURE New state-level regulations and FDA proposals refect increased scrutiny of food labels. Tese include bans on controversial food dyes like Red No. 3 and proposed front-of-package nutri- tion labeling requirements. NSF suggests the timing is right to overhaul label standards. According to the American Heart Association, nearly 68% of people say healthy ea- ting is key to long-term health. SUSTAINABILITY ALSO PLAYS AN INCREASING ROLE IN BUYING DECISIONS: 67% 39% 69% say sustainability factors are essential believe labels provide adequate sustainability information. want to see ethical sourcing included on packaging. By Hernando Ramírez-Santos A mericans are calling for grea- ter food labeling transparency, according to new research relea- sed by NSF, a global public health and safety organization. Te survey of 1,000 U.S. adults shows an apparent disconnect be- tween consumer expectations and cu- rrent food labeling practices. Despite most consumers closely examining labels, few fnd the information trus- tworthy or easy to understand. DEMAND GROWS FOR FOOD LABELING TRANSPARENCY One in fve respondents struggled to interpret nutritional information on packaging. Many expressed a desire for clearer labeling: 82% wanted more processing details, and 80% wanted more comprehensive allergen infor- mation. “Tis research demonstrates that many consumers are reading labels with a more critical eye,” said Miche- lle Anstey, regulatory manager at NSF. “Te food industry must respond to these evolving demands by prioriti- zing more transparent, accessible, and reliable labeling practices.” With consumer skepticism growing, labeling that includes validated, trans- parent claims may help build trust. “By improving transparency and FOOD INDUSTRY
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80�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Violeta Montes de Oca M ore than a century ago, on a hacienda in Guanajuato, Mexico, a community was born whose passion revolves around chili peppers. Tere, a company that is more than just a factory has created family ties in the community of “La California,” producing a dish of export quality: Mole Rancho La California. THIS PRODUCT TASTES LIKE FAMILY, CELEBRATION, TRADITION, AND ROOTS Te recipe for “Mole Rancho La Cali- fornia” combines dried criollo chiles, cultivated by the community itself for over a century, with the recipe that Don Casimiro Peña, son of Don León Peña, better known as the “King of Chile,” bought from Doña Lupita, a woman in Puebla who made the best mole. Te innate knowledge of chiles that the inhabitants of the La California community have and the incompara- ble seasoning of the women result in a mole that people in the United States, Latin America, and Europe fall in love with for its favor. MOLE RANCHO LA CALIFORNIA A STORY OF FLAVOR 1910: Don León Peña, “King of Chile,” pioneered chile cultivation in northern Guajanuato and com- mercialized them internationally. Legacy: His son, Don Casimiro Peña, expanded the farming lands and founded “Rancho La California.” New Generation: Jaime Peña (son of Don Casimiro), his wife Cecilia Grande, and their daughters Cecilia and Carolina transformed the chiles into “Mole Rancho La California.” FOUR FLAVORS Mole Rancho La California celebrates Mexico’s regional diversity with a product in four flavors with different aromas, tastes, and levels of heat. It offers them in three formats for both retail and foodservice: 44-pound bucket, 11-pound bucket, and one-pound PET container. 1 Poblano (the most traditional) 2 Negro (Oaxacan style) 3 Mole Verde (pipián style) 4 Ranchero (the coloradito) THE I NCOM PARAB LE FLA VOR O F 2 3 4 +20 ingredients are needed to make mole, including chiles, spices, nuts, seeds, chocolate, and fruits We want Mexicans to feel a connection with our product, so that when they try it, they remember their home, their community, and their family. We seek to captivate everyone with the favor of our land and the heritage we have as chile producers.” Carolina Peña Grande / International Sales Manager 25 people are part of the community that cultivates, harvests, prepares, and seasons the mole. 64 varieties of chile exist in Mexico. However, the number could exceed 200 when considering subspecies and native varieties. 2010 is the year that UNESCO declared Mexican cuisine an intangible cultural heritage of humanity. One of the dishes that made this possible was mole. 1 80�SEPTIEMBRE / OCTUBRE 2025�ABASTO.COM BUSINESS SHOWCASE
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82�SEPTEMBER / OCTOBER 2025�ABASTO.COM TOMATO Native to South America, tomatoes were frst cul- tivated by the Aztecs in Mexico. When they were introduced to Europe in the 16th century, they were mainly used as orna- mental plants. Americans consume 31 pounds of to- matoes annually. Althou- gh fresh tomatoes rank fourth among fresh vege- tables, processed tomatoes account for three-quarters of total consumption, pri- marily in pizza, ketchup, and pasta dishes. FOOD INDUSTRY HISPANIC FRUITS AND VEGETABLES T HAT ARE CONQUERING THE U.S. THE FLAVOR OF OUR HERITAGE HISPANIC FRUITS IN U.S. CUISINE CACAO Chocolate, a key ingredient for major holidays like Valen- tine’s Day, Easter, Halloween, and Christmas, comes from cacao, a fruit native to Mexi- co. According to Statista, each American consumed 9 kilograms of chocolate in 2022. GUAVA Native to South America, guava was introduced to In- dia by the Portuguese in the 17th century. It’s grown in Mexico, Brazil, and Tailand. Te United States imported $25.8 million worth of guava products in 2023. PINEAPPLE Proudly South American, pine- apple originated between Brazil and Paraguay. The piña colada and sweet and sour chicken owe their flavor to this delicious fruit. In 2022, over 1.062 mi- llion tons of pineapple were sold in the United States. Costa Rica contributes more than 86% of the total volume, according to figures from AG Tools. VANILLA Mexico is the center of origin for vanilla and, for nearly three centuries, was the sole producer. However, Indonesia and Madagascar are now the world’s lea- ding producing countries. In May 2025, the U.S. im- ported $9.15 millions of vanilla, according to the Observatory of Economic Complexity (OEC). A HARVEST OF CULTURE WITH HISPANIC VEGETABLES By Violeta Montes de Oca T he vibrant Hispanic culture reveals itself in many ways across the United States, and one of the most delicious is through its influence on our dinner table. Beyond the numbers—in 2020, one in four children in the country was Hispa- nic/Latino, and if the La- tino community were an independent nation, its economic output would be the fifth largest in the world—there is a rich cu- linary heritage that has transformed eating ha- bits. The legacy of fruits and vegetables of Hispanic origin not only enriches the palate but also tells the story of a deep and de- lightful cultural exchange. Here are some ancestral ingredients that have beco- me essential in the Ameri- can diet. CORN Delicious roasted corn on the cob, cornbread, and irresistible esquites all pay homage to corn, native to southern Mexico. Native Americans brought this plant across the Mississi- ppi River. Living History Farms shares that corn grows on every continent except Antarctica, is found in more than 4,000 su- permarket products, and an 8-gallon bushel can sweeten about 400 cans of soda.
ABASTO.COM�SEPTEMBER / OCTOBER 2025�83 POTATO South America, specifca- lly Peru, is the birthplace of the potato. Te frst potato harvest in North America was in 1719, in New Hampshire. Figures from PotatoPro reveal that each American eats 115.4 pounds per year. CHILE PEPPER Te chile pepper is another vegetable with Hispanic heritage. Mexico produces more than 3 million tons of green chile peppers, ma- king it the second-largest producer worldwide, accor- ding to fgures from Mexi- co’s Secretariat of Agricul- ture from 2022. According to Statista, 125.34 million Americans consumed chile (canned/ready-to-eat) in 2020. AVOCADO Watching a sporting event and eating guacamole go hand in hand, especially when it comes to American football. According to Sta- tista, over the last decade, avocado consumption in the U.S. has doubled, from 597,000 metric tons in 2010 to 1.47 million in 2023. BEANS Dishes like baked beans and chili beans owe their origin to beans, a food native to Mexico and South America. Per capita consumption of dry beans in the U.S. is 3.3 kg per year, which is equi- valent to a current per ca- pita consumption of 15.75 cups of cooked beans per year, according to the U.S. Dry Bean Council, with f- gures from 2021. YUCA Also known as cassava or manioc, it is a star- chy root vegetable like a potato. Yuca can be pre- pared in various ways, including boiled, fried, or mashed. ABASTO.COM�SEPTEMBER / OCTOBER 2025�83
84�SEPTEMBER / OCTOBER 2025�ABASTO.COM FOOD INDUSTRY By Abasto I n a major strategic move, GrubMarket has comple- ted its largest acquisition to date by purchasing San Diego-based Coast Citrus Distributors, a national powerhouse in tropical pro- duce distribution. This GrubMarket acquisi- tion expands the company’s footprint in the U.S. food supply chain and deepens its ability to deliver year-round access to high-demand items like mangos, chili peppers, and root vegetables throu- gh AI-driven logistics and eCommerce solutions. Coast Citrus, founded in 1950, distributes tropical fruits such as mangos, root vegetables, limes, and chili peppers sourced from Latin America and the U.S. With decades-long ties to growers and major retailers, the com- pany services Walmart, Cost- co, Publix, and more. DECADES OF GROWTH AND NATIONWIDE INFRASTRUCTURE Over 75 years, Coast Citrus has grown into a major im- porter with annual sales in the hundreds of millions. The company operates state-of- the-art facilities in California, Texas, and Florida, totaling nearly 500,000 square feet. Its ripening and packing sites offer customizable so- lutions for customers, whi- ����������������������������� ����������������������������� West Coast. Coast Citrus also meets high standards for food safety and ethical business practices, holding GRUBMARKET ACQUISITION BOOSTS TROPICAL PRODUCE ACCESS ACROSS U.S. ��������������������������- FS and SMETA. ONG-TERM RETAILER AND GROWER RELATIONSHIPS The GrubMarket acquisition brings a network of exclusi- ve grower partnerships and a loyal customer base built over decades. Coast Citrus’ ties to Latin American pro- ducers provide year-round supply and quality. “Coast Citrus has always been about providing the best product, price, and ser- vice with integrity,” said Isabel Freeland, President and CEO. “We’re proud of our team’s ownership men- tality and look forward to future growth with Grub- Market.” COAST CITRUS TO OPERATE INDEPENDENTLY WITHIN GRUBMARKET The company’s leadership will remain in place. Grub- Market’s model ensures its ��������� ����� ������� ����- nomy while integrating ad- vanced digital tools. The company continues acquiring key players across North America to transform traditional produce logistics with AI and software. GRUBMARKET CONTINUES STRATEGIC GROWTH WITH TECH INTEGRATION CEO Mike Xu said the Coast Citrus acquisition reflects GrubMarket’s commitment to building the most robust and innovative food supply network in North America. “Their strong tropical pro- duce expertise and grower ties align with our national expansion plans,” he said. GrubMarket, a global food eCommerce leader, will equip Coast Citrus with pro- prietary AI tools. These in- clude: • WholesaleWare, a SaaS ERP for wholesalers and distributors; • GrubAssist AI, a suite of AI assistants for order automation and analysis; • Orders IO, a branded eCommerce platform; and • GrubPay, a digital pay- ments system tailored for food logistics. Joining GrubMarket lets us scale responsibly. It enhances our ability to innovate across the supply chain.Tis transaction marks a major milestone for GrubMarket’s vertical integration strategy.” Isabel Freeland President and CEO
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86�SEPTEMBER / OCTOBER 2025�ABASTO.COM USDA REORGANIZATION WORKFORCE CUTS, SHIFTS FOCUS TO AGRICULTURE By Hernando Ramírez-Santos U .S. Secretary of Agricul- ture Brooke L. Rollins unveiled a sweeping reorganization of the U.S. Department of Agriculture this week, marking a return to the agency’s core mis- sion: supporting American agriculture. The announcement, which afects thousands of federal workers, restruc- tures USDA operations by consolidating ofces, reducing staf through voluntary retirements, and relocating agency per- sonnel from Washington, D.C. to five regional hubs. The goal, Rollins said, is to make the Department leaner, more efective, and closer to the communities it serves. ROLLINS CITES OVERSPENDING, MISMANAGEMENT Rollins said the USDA had grown bloated in recent years, with workforce ex- pansion outpacing finan- cial resources. Salaries increased 14.5% and em- ployee headcount rose 8% over four years, yet ser- vices to farmers and ran- chers did not improve. “We found a bloated, expensive, and unsus- tainable organization,” Rollins said. “President Trump tasked us with res- toring accountability, and that’s exactly what we’re doing.” The USDA’s footprint in the National Capital Re- gion, which includes over 4,600 employees, will be significantly reduced. Ro- llins cited underused buil- dings, high operating costs, and billions in deferred maintenance as factors be- hind the realignment. Continues on page 88... FOOD INDUSTRY
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88�SEPTEMBER / OCTOBER 2025�ABASTO.COM NEW USDA HUBS IN FIVE CITIES To bring operations closer to agricultural communities, the USDA will relocate staf to five regional hubs: Ra- leigh, Kansas City, Indiana- polis, Fort Collins, and Salt Lake City. These locations were selected for their lower cost of living and existing USDA presence. Currently, D.C.-based USDA buildings such as the South Building and Belts- ville Agricultural Research Center face major mainte- nance backlogs. The Sou- th Building alone requires $1.3 billion in repairs and houses fewer than 1,900 employees—less than a third of its capacity. Once the move is com- plete, no more than 2,000 USDA employees will re- main in the capital. Critical functions will continue in D.C., but many headquar- ters and support staf will transition to the new hubs in a phased process over the coming months. USDA REORGANIZATION TO PRIORITIZE MISSION, TRIM BUREAUCRACY The USDA reorganization follows four guiding prin- ciples: 1 Align workforce with bu- dget and priorities 2 Move operations closer to constituents 3 Eliminate unnecessary bureaucracy 4 Consolidate overlapping support roles Rollins emphasized that all mission-critical servi- ces—especially those tied to public health, food sa- fety, and wildfire respon- se—will continue without interruption. Earlier this year, USDA exempted 52 national security and pu- blic safety positions from the federal hiring freeze to ensure continuity. We’re not cutting where it counts. We’re strengthening the parts of USDA that truly serve America’s farmers and ranchers.” Brooke L. Rollins, U.S. Secretary of Agriculture. VOLUNTARY WORKFORCE REDUCTIONS UNDERWAY As part of the reorgani- zation, USDA ofered vo- luntary retirement and resignation programs. So far, 15,364 employees have accepted, easing the burden of downsizing and avoiding layofs. These measures, Rollins said, will help ensure the Department can operate within its budget while maintaining its ability to serve rural America. “This is about doing right by the American ta- xpayer and the agricultu- ral community,” she said. “We’re reshaping USDA into a more accounta- ble, responsive, and mis- sion-focused agency.” Brooke L. Rollins ...Continuation of pag. 86 LONG- TERM REFORM PROCESS This reorganization is the first phase of what Rollins called a “multi-month trans- formation.” Over the next 30 days, USDA leaders will provide detailed guidance to staf afected by re- locations. Additional phases are expected to address space uti- lization and mission alignment. Despite the chan- ges, USDA will retain a federal presence in the capital for every mission area. Buil- dings such as the Whitten and Yates buildings and the National Agricultural Library will remain in use as needed, with optimization plans still under review. Rollins concluded: “American agricultu- re feeds, clothes, and fuels this country—and USDA must be struc- tured to reflect that. We’re cutting waste and getting back to what matters: suppor- ting our farmers, ran- chers, and producers.”
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By Violeta Montes de Oca eyond the costumes and decorations, the Ha- lloween season has beco- me an economic engine generating billions of dollars. Spending on candy, pumpkins, and other items accompanies this popular celebration. Halloween isn’t just a ho- liday of costumes and scares; it’s also a signifcant economic driver in the United States. In 2024, consumers planned to spend more than $11.5 billion on the season, according to data from Statista. Most of this spending is concentrated in three main categories: costumes, deco- rations, and candy. Last year, Americans spent a total of $3.8 billion on spooky outfts and decorations, while spen- ding on candy for “trick-or- treat” reached $3.5 billion. In total, more than 70% of the country’s population planned to celebrate Halloween or par- ticipate in its activities. As for shopping habits, discount stores (37%) remain the favorite destination for Halloween items, followed closely by specialty costume stores (33%) and online sho- pping (33%), according to a survey by the National Retail Federation. or-treat,” 97% give out chocolates and candies. Of those, two-thirds say they give between two and three pieces to each child. More than half of Americans en- joy their Halloween candy before October 31st, and a curious fact is that more than half of parents admit to stealing candy from their children’s haul. Pumpkins: A Million-Dollar Tradition Pumpkins are an iconic element of the season, and their production and sale represent a million-dollar market. In 2024, the Uni- ted States produced around 14.42 million hundredwei- ght of pumpkins, according to data from the USDA and Statista. It’s estimated that consumers spent approxi- mately $762.8 million on pumpkins for decorating and carving the famous Jack-o’-lantern, confrming their importance in the Ha- lloween celebration. In 2017, pumpkin-fa- vored products generated approximately $286.08 mi- llion in sales in the United States. holiday for total candy and chocolate sales, generating around $7.4 billion in sa- les. According to the NCA, 94% of Americans celebra- te Halloween with candy and chocolate. Among those who hand out candy for the traditional “trick- Halloween: The Sweet Feast Te treats market is one of the main benefciaries of the season. According to the National Confectio- ners Association’s (NCA) 2025 “Te State of Trea- ting” report, Halloween is the second most important MOST SPENDING IS CONCENTRATED IN THREE MAIN CATEGORIES: COSTUMES, DECORATIONS, AND CANDY. 90�SEPTEMBER / OCTOBER 2025�ABASTO.COM FOOD INDUSTRY
92�SEPTEMBER / OCTOBER 2025�ABASTO.COM By Ron Margulis H ispanic Heritage Month pre- sents a vibrant stage for food retailers to both honor cultural heritage and drive produce depart- ment sales. Tis annual celebration, stretching from September 15 to October 15, isn’t just a retail opportunity—it’s an invitation to connect with the tastes, traditions and stories that enrich the Hispanic community and, by exten- sion, all of a retailer’s customers. How to look good A winning approach starts in the pro- duce department, which happens to be where I started my food industry career. In those days, before the inter- net and smartphones, the most exotic items we’d stock were avocados, man- gos and maybe plantains. Now you can fll produce aisle every- day with yuca, chayote squash, jalape- ños, tomatillos, cilantro and much more. Tese ingredients aren’t just food—they’re woven into the fabric of families, festas and everyday meals across Latin America. To authentically celebrate Hispanic Heritage Month, consider transfor- ming key areas of your department into showcases for these culturally signifcant items. Vibrant papel picado decorations, heritage-inspired banners and the co- lors of various Latin American fags set the mood for celebration, while educational signage informs shoppers about the cultural and culinary impor- tance of each item. Winning Formula Successful merchandising is about engagement as well as aesthetics. Try pairing fresh produce with other es- sentials, like tortillas or beans, needed to make favorite dishes. Encourage purchases by presenting recipe inspi- rations, such as guacamole or ceviche (a personal favorite), that combine several featured ingredients. Produce clerks and store associates can ofer bilingual recipe cards or even demons- trate preparations, creating a lively and interactive shopping experience. When shoppers see, smell and taste how these ingredients come to life, they’re much more likely to bring them home. Connecting shoppers with the sto- ries behind the food deepens their ex- perience. Share the rich backgrounds of ingredients and the farmers who grow them. If your supply chain in- cludes produce from Hispanic-owned farms or local growers, highlight tho- se connections in-store and online, perhaps featuring quick interviews or photos. Social media channels provide a perfect avenue to bring these na- rratives to life, whether that’s a short video showing how plantains are har- vested or a festive recipe series hono- ring diferent Hispanic cuisines. In today’s multicultural market, it’s important to meet all shoppers whe- re they live—both linguistically and culturally. Ensure that your signage, recipe cards and promotional mate- rials are accessible in both English and Spanish, and make certain there are knowledgeable, bilingual staf mem- bers available to assist customers. Tis not only makes shoppers feel welcome but also helps bridge the gap for those less familiar with certain ingredients. Sampling is another tactic I’ve discussed in this column because it brings celebration to the senses. Small bites of fresh mango or a taste of sto- re-made salsa using store ingredients can convince the most hesitant cus- tomer. Tese samples, paired with festive displays and the opportunity to learn, transform an ordinary shop- ping trip into something special—and memorable. Finally, amplify the celebration with a robust online presence. I’ll discuss the idea of unifed commerce in a fu- ture column, but for now using onli- ne channels to spotlight the activities and promotions in the store, and vice versa, cements overall customer enga- gement. In addition, the younger ge- nerations are more prone to shopping online so making the physical celebra- tion more like digital commerce will attract new customers. Hispanic Heritage Month is more than just a merchandising event—it’s a chance to honor heritage, engage communities, and expand your produ- ce sales with purpose. By showcasing authentic items, sharing culturally rich content and thoughtfully enga- ging with your shoppers, you can turn your produce department into a hub of celebration and connection this fall. Celebrating Hispanic Heritage Month: Fresh Strategies for Retailers USEFUL ADVICE
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94�SEPTEMBER / OCTOBER 2025�ABASTO.COM USEFUL ADVICE By Marcela Primo P ayroll is one of the most sensiti- ve aspects of managing a retail store. Dealing with high turno- ver, complex schedules, and regula- tory compliance is a task that requires precision and experience. Companies with a specialized team in human resources and payroll have a competitive advantage in efectively handling these challenges. ��������������������� Automating payroll management is a tool that has proven its efectiveness in the sector. By automating calculation and pay- ment processes, stores can reduce errors, improve punctuality, and en- sure that employees receive their com- pensation accurately. In addition, a payroll system that Good Payroll and Human Resources Management are Vital for Retailers integrates attendance tracking and performance monitoring facilitates strategic decision-making by provi- ding real-time data that allows for shift adjustments and productivity optimization. Another key aspect is regulatory compliance. In a highly regulated in- dustry such as retail, it is essential to ensure that all payment and benefts practices comply with current labor laws. Companies that delegate this res- ponsibility to experts avoid legal pe- nalties and ensure a stable and safe work environment for their team. Well-managed payroll can be a dife- rentiator in retail. A professional and specialized approach not only allevia- tes the administrative burden but also contributes to employee stability and satisfaction, creating an environment that promotes productivity and redu- ces turnover. Talent Development and Retention for the Future In an industry where turnover is high and talent competition is intense, de- veloping and retaining key employees can mean the diference between suc- cess and mediocrity. Companies that invest in internal talent development not only ensure operational continuity but also create a committed team that is ready to take on leadership roles in the future. The Importance of Evaluations An essential frst step is identifying high-potential employees. Trough performance evaluations and feed- back from supervisors, you can recog- nize employees who stand out and will show the greatest return on invest- ment in terms of training. Companies that have implemented advanced selection and development programs have an advantage in this regard, as they can anticipate their leadership needs and prepare the ri- ght team. In addition, personalized deve- lopment programs are essential for keeping talent motivated. In many cases, the key is not just to offer technical training, but to promote social and emotional skills such as communication, teamwork, and lea- dership. Tese programs should also include career plans and challenging assign- ments so that employees can visualize their growth and fnd solid reasons to stay with the company. Finally, predictive talent analytics allows organizations to anticipate fu- ture needs. Tis type of analysis helps identify employees who could take on key positions, allowing the company to develop leaders in advance. Stores with human resources ex- perts can implement these programs in a structured way, ensuring that sta- f are always ready to face challenges and lead into the future.
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FLAVOR FOCUS Instructions: 1. Place the cornmeal in a bowl, add the anise seeds, and mix them with your hands so the seeds are distributed evenly. 2. Pour the water into a bowl or measuring cup, and add the salt and sugar. Stir until they dissolve. 3. Slowly add the water mixture to the cornmeal and begin kneading it with your hands. 4. Once the dough is ready, let it rest for a minute while you prepare for the next step. The dough is ready when it has a texture similar to modeling clay but is firm and doesn’t crack. 5. Form your arepas into your desired diameter and poke a hole in the center before frying them—this will give them an extra crunchy touch. 6. Fry them in a medium-deep pan until they turn a brown/golden color on both sides. Use enough oil to completely cover the arepas when you place them in the pan. 7. Place them on paper towels to remove any excess oil. 8. Serve them hot with white cheese (and a little butter if you like). Sweet Fried Arepas By Chef Jesús Díaz What a wonderful memory! A dreamy morning was one where we would wake up to the aroma of my mom’s fried anise arepas… She knew better than anyone my weakness for sweets and that I could compete with my brother to see who could eat more. And here I’ll share a secret with you: if you pair them with a touch of Chipinque Jalapeño Sauce, the combination of sweet and spicy will blow you away. TIME: 30 minutes YIELD: 6 servings INGREDIENTS: 1 cup cornmeal 1 cup water 1 tablespoon sugar ½ tablespoon anise seeds ¼ tablespoon salt Oil (as needed) Chipinque Jalapeño Sauce (to taste) 96�SEPTEMBER / OCTOBER 2025�ABASTO.COM
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