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Ample Ontario bell pepper supply expected this month

The Canadian bell pepper supply is getting underway. "The supply is similar to last year, and we're projecting that Canadian bell peppers–specifically Ontario's–will be plentiful throughout April," says Ray Mastronardi, vice president of sales for DelFrescoPure®, who adds that Canadian production is starting up at approximately the same time as last year.

Meanwhile, bell pepper supply from Mexico is winding down and along with Ontario, British Columbia is also ramping up production. Industry production is also being imported from the Netherlands.

As for demand, before Easter it was consistent and it should strengthen in the coming weeks. "We see an increasing interest in peppers in the winter, and packaged peppers tend to become more popular in spring," says Mastronardi.

While a few weeks ago, pricing was on the stronger side for bell peppers. Now that the transition to Canadian production is happening, prices are in line with historical pricing. "Planning our ads in the right time with our flushes is a challenge," says Mastronardi, noting that weather issues affecting the crop are also always a challenge. "Looking ahead, though, there will be a lot of bell peppers available and an increase in ads with our customers promoting high volume and competitive pricing. The category is growing, and this year, we will be busy with our bell peppers."

Peppers and CPMA
Bell peppers, including the company's Sweetreats™ mini pepper line, will certainly be top of mind for the DelFrescoPure team, who will exhibit at booth #621 during the upcoming Canadian Produce and Marketing Association (CPMA) show in Vancouver, BC, on April 23 – 25, 2024.

"We are proud to be a Canadian company and are committed to servicing our backyard," says Mastronardi of the company's participation at the CPMA.

At its booth, the company will also be discussing its sustainability efforts. "Consumers are more aware and educated now more than ever around environmental issues. They care about how their food is processed and if it is done responsibly," says Mastronardi. "If we can compete in the marketplace by lowering our costs, we can pass that on to customers and it provides us with longevity in the marketplace—more food, less space used, and less resources to create that food. In the long term, we know we are leaving less of an environmental footprint."

For more information:
Sonia Klinger
Tel.: +1 (519) 733-6101
[email protected]