As the weather heats up around the United States, fewer regions are able to supply the market with cilantro and parsley. California's central coastal area is one of the few places that can grow these herbs all year round, due to the relatively mild temperatures in both summer and winter. The dry conditions in summer also help growers to continue production.
"We are able to supply cilantro and parsley all year round from our Oxnard farms," said Brian Donovan of Golden West Veg. "Volume does lighten up in the winter which is when we turn to our Mexico deal to supplement supply. So far we have had very good weather, with only a few days in the 90s. There have been a couple of days when the temperature approached 95, however there were no residual effects on the crop. Because we are so close to the coast, we are seeing very few problems thanks to the moderating effect of the ocean."
"Oxnard, Santa Maria and Salinas are about the only areas that are able to supply parsley during the peak of the summer," he continued. "Texas and Arizona, which see strong production at other times of the year, are far too hot now. Further afield, monsoonal moisture impacts on some of the eastern growing regions such as New Jersey and Ohio, creating humid conditions which are unfavorable."
Market strong
Because of the reduction in available supply, the markets for both cilantro and parsley are strong at this time of year. This allows California's central coast growers to enjoy solid pricing. "From the mid part of July through to September, the markets are really good," Donovan noted. "For the last month, cilantro has been as low as $8 or $9, but now it is climbing into double digits. During the next few weeks, we predict prices to climb into the teens and twenties, even as high as the mid twenties. Parsley is performing well too, with prices for 60ct attracting $10 to $11, which is not bad."
Donovan added that parsley demand peaks during Thanksgiving and Christmas, but also sees strong sales in summer. "Because of the hot and humid weather in other parts of the country during summer, demand for California parsley is very strong at this time," he said.
"We still mainly do bunched, iced product," Donovan continued. "Although we do offer products for foodservice, most of what we do is with retail in mind, and the majority of consumers prefer to purchase a bunch of cilantro or parsley instead of larger sizes."
For more information:
Brian Donovan
Golden West Veg
Tel: +1 (805) 201-1942