Key Facts Avocado trees are native to the humid, sub-tropical and tropical regions of central and northern South America. They never go dormant. Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from Read more
Author Archives: David Dekevich
Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs), Canada (215,028,000 lbs), and Honduras (65,244,000 lbs). In 2012, the top cucumber-producing states, as reported by the United States Department of Agriculture, were Georgia and Florida, with 283.5 and 280.8 million pounds, respectively. There are three Read more
Fresh sweet oranges are a low calorie (60 calories per 1 medium peeled orange), nutritious source of vitamin C (120% Daily Value (DV), fiber (12% DV), vitamin A (6% DV), and calcium (6% DV).
Orange juice has been implicated in 10 reported outbreaks, during which 810 persons became ill, in the United States from 1998 through 2012. Read more
Key Facts In addition to being popular culinary delicacies, oysters help protect coastlines, clean water by filtering, and provide a habitat for many other species such as fish, shrimp, and crabs. Several coastal regions of the U.S. are known for oyster production. Oysters are among Florida’s top commercial seafood products in terms Read more
Key Facts Edible sprouts such as alfalfa, broccoli, mung bean, and radish sprouts, are excellent sources of antioxidants, essential amino acids, and a handful of nourishing vitamins and minerals. As such, sprouts have been labeled as functional foods that have health-promoting benefits and lower the risk of many diseases. Despite their nutritional Read more
Strawberries are grown in every state in the U.S. and almost every country in the world. They are an excellent source of nutrients and are a great addition to a healthy diet. Strawberries have been associated with several foodborne illnesses highlighting the importance of following recommended food safety practices from the farm to the table. Read more