Brussels sprouts look to be ample currently. “They’re steady and the prices are good,” says Richard Donsky of Mister Produce, noting that currently, supplies of the vegetable are coming from both California and Mexico.
Donsky adds that this time of year is when Mexico starts winding down its Brussels sprouts production. “It’s actually running a bit late this year because they had some colder weather. However, they wind down in March and then there’s usually a gap, depending on how healthy the crop was until the mid-range U.S. states begin production. Then it goes up to local production but we won’t get local Brussels until mid to late summer.”
Demand is evening out
At the same time, demand is somewhat waning on the vegetable. “It’s still good but it’s like anything,” he says, noting Miser Produce services a variety of foodservice accounts, ranging from cafeterias and schools to upscale hotels and resorts. “A year or two ago they started to become really popular. We process here as well so we were doing shaved or halved Brussels for people because they had them on their menu. That was a lot but I find that it’s not as much of a buzz anymore. We still sell quite a bit but not in the range of other vegetables.”
As for pricing, currently, it’s on the lower end of the $30-$60CDN range that Brussels usually sells for at this time of year. “With it being on the lower end, that means the quality is good. When you spend a lot of money in produce, you can’t always expect good quality because there’s nothing else available. When it’s cheaper, it’s because everybody has it, so you can name your price and the quality is good,” says Donsky.
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