“Peru and Mexico are our main growing and sourcing regions for asparagus,” says Charlie Eagle with Southern Specialties. “We source year-round out of Peru, our largest supplier. Additional volumes, come out of Mexico.” Combined, the two countries are far and away the largest suppliers of asparagus to the US. “Their asparagus programs are complementary and allow us to provide year-round high quality product,” added Eagle. A small share is sourced domestically, but those windows of supply are short.
Lower yields out of Peru
Production yields from Peru are slightly lower than last year. “El Nino weather conditions are thought to be a contributor to this,” says Carlos Solf with Southern Specialties. “Yields out of Mexico were also lower at the beginning of the year, but production from the Baja and Obregon regions of Mexico are just starting so the volume projections are not in yet.”
Educate consumer on preparation
The bulk of Southern Specialties’ asparagus program consists of the green variety. However, the company also offers its customers the white and purple varieties. For many years, white asparagus was viewed as a luxury item and volumes were low. In recent years, the white variety has become more popular. “It is a challenge however to educate consumers on how to prepare the white variety,” mentioned Eagle. “Often, they cook it exactly the same way as green asparagus, leaving them with a bad taste.”
Parmesan green asparagus fries
Purple asparagus has been commercially available for only a few years and availability is more seasonal. The purple variety is considered to be sweeter than its green and white counterparts. “Restaurants are using this variety in interesting ways such as shaved and added to a salad,” said Eagle.
For more information:
Charlie Eagle
Southern Specialties
Tel: 1-954-784-6500