Sizing Up Your Product Line
– by Caroline J. Beck
When it comes to expanding your product line, what’s most important? Variety of sizes? Wider range of price points? Broader mix of new flavors? In the specialty food business, it can be a combination of all three. But no matter how far you take it, make sure you add value when you add new products. Read more >>
Removing the Pit Before Processing Creates a Superior Oil. It’s FICTION.
– by Antoinette Addison
Over the past couple of decades, some producers of olive oil have experimented with removing pits from a newly-harvested crop before pressing it into olive oil. But the results have been mixed and consequently, this practice is only followed by a handful of growers around the world. Read more >>
Pine Nut Olive Oil Bread
- by Chef Barb, Figueroa Farms
As the air gets crisp and pine cones begin to fall, it reminds us that buried deep in the hard-edged flower of the pine tree lays a little nugget of buttery, nutty flavor – the pine nut. Read more >>
