Opportunities abound at Hunts Point Produce Market, termed “the cornerstone of the New York food industry.”
This powerhouse for conventional, locally-sourced, and organic fruits and vegetables is an essential produce artery for the Big Apple’s bustling metropolis. Industry leaders weigh in on solutions to transportation woes, food safety challenges, and much, much more.
“It’s a great place to do business. If you want to move product, you come to Hunts Point,” says Joel Fierman, president of Joseph Fierman & Son Inc., of the 210 million packages of produce that move at record pace through the market each year, generating over $2 billion in annual sales.
“Our market supplies 60 percent of the fruits and vegetables that go through the city every day, and those items are grown locally, domestically, and internationally,” says Stefanie Katzman, executive manager for fourth generation S. Katzman Produce Inc., on the market.
Part of this pipeline is food for 23,000 restaurants and 9 percent of the entire U.S. population residing in just a 50-mile radius. Even better is the sheer volume and variety moving through Hunts Point, which Katzman says generates opportunities for many to play a part in the fresh produce supply chain, from foodservice and retail to wholesale and logistics.
The market also accounts for over 10,000 jobs, both direct and ancillary.
“Hunts Point is a very special place as far as the variety of produce, the pricing, and the quantity and quality—all together it makes it a must for buying wholesale, retail, or any level of produce,” says James Margiotta, managing member for J Margiotta Company LLC.
“We invite everyone into the market—whether they’re buying one package or 1,000, they’re treated the same way,” says Margiotta. “I think the whole market exemplifies [this attitude] from the staff letting you in to checking out with the foreman.”
In a city where everyone has seen it all and heard it all, few would expect the warmth and hospitality of the market’s merchants.
“If you’re really interested in seeing where ‘all the magic happens’ after the farm, just come down to Hunts Point and we would be happy to give you a tour,” says Katzman.
This is an excerpt from the most recent Produce Blueprints quarterly journal. Click here to read the full article.
Opportunities abound at Hunts Point Produce Market, termed “the cornerstone of the New York food industry.”
This powerhouse for conventional, locally-sourced, and organic fruits and vegetables is an essential produce artery for the Big Apple’s bustling metropolis. Industry leaders weigh in on solutions to transportation woes, food safety challenges, and much, much more.
“It’s a great place to do business. If you want to move product, you come to Hunts Point,” says Joel Fierman, president of Joseph Fierman & Son Inc., of the 210 million packages of produce that move at record pace through the market each year, generating over $2 billion in annual sales.
“Our market supplies 60 percent of the fruits and vegetables that go through the city every day, and those items are grown locally, domestically, and internationally,” says Stefanie Katzman, executive manager for fourth generation S. Katzman Produce Inc., on the market.
Part of this pipeline is food for 23,000 restaurants and 9 percent of the entire U.S. population residing in just a 50-mile radius. Even better is the sheer volume and variety moving through Hunts Point, which Katzman says generates opportunities for many to play a part in the fresh produce supply chain, from foodservice and retail to wholesale and logistics.
The market also accounts for over 10,000 jobs, both direct and ancillary.
“Hunts Point is a very special place as far as the variety of produce, the pricing, and the quantity and quality—all together it makes it a must for buying wholesale, retail, or any level of produce,” says James Margiotta, managing member for J Margiotta Company LLC.
“We invite everyone into the market—whether they’re buying one package or 1,000, they’re treated the same way,” says Margiotta. “I think the whole market exemplifies [this attitude] from the staff letting you in to checking out with the foreman.”
In a city where everyone has seen it all and heard it all, few would expect the warmth and hospitality of the market’s merchants.
“If you’re really interested in seeing where ‘all the magic happens’ after the farm, just come down to Hunts Point and we would be happy to give you a tour,” says Katzman.
This is an excerpt from the most recent Produce Blueprints quarterly journal. Click here to read the full article.
Courtney Kilian is based in Vista, CA, and has worked with both domestic and international growers and organizations, including the Natural Resources Conservation Service and California Avocados Direct.
