Broccoli is in between seasons for some farms in Maine, like at Smith’s Farm. The big local crop harvest will start after the Fourth of July holiday. “That’s when we really gear up in Maine: July, August, September, October,” noted Emily Smith of Smith’s Farm.
Although demand sometimes dips in the summer – Smith noted that people don’t take broccoli to the beach – demand increases when fall approaches, which is similar to what happens with cauliflower.
Retailers want their product to be delivered to their exact specifications.
“We customize the process of meeting their demands by planting the right varieties and choosing the right lots to harvest for the right customer,” Smith said. “We also make adjustments in production depending on what kinds of packaging and cooling that different customers want. We package a lot of different ways.”
Crown cut has become increasingly popular, especially in the Northeast, but Smith’s still produces a substantial amount of bunched broccoli. The farm is proud to be a steady supplier of what were traditionally considered western veg items on the eastern seaboard.
With production in Maine, Florida and North Carolina, Smith makes it possible for eastern retailers to enjoy freight advantages and improved freshness and shelf life by sourcing closer to home.
“We are overnight to Boston from Maine in the summer, which means we can harvest today and have product in consumer hands tomorrow,” said Smith. “Product coming from California would be at least five days old by the time a consumer can take it home. You can taste the difference; fresher is just better.”
What’s most challenging now for Maine production is increased competition from Canadian markets, especially when considering labor costs.
“They have lower wage rates on visa programs and the exchange rate makes competing across the border even more attractive,” explained Smith. “I think they’re going to push for every American dollar they can so I think they’ll work hard in our markets and they’re doing a good job.” With a labor intensive crop like broccoli, it makes a difference what workers feel they can earn on the farm in one country versus the other.
“It makes it hard to compete,” Emily said, “but competition and free enterprise make us all strive to be the best we can be. When another organization has some intrinsic advantages like these with regard to labor costs we just have to find other ways to be better.” Although Smith said they would like to hire more local workers, it’s been discouraging to date, as few local applicants have turned out.
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Emily Smith
Smith's Farm