—My food story August —’24— 15 ternational sales, sustainability methods, and more. For example, Food Export’s seafood companies have undertaken new sustainability practices to increase the likelihood of American fisheries remaining in business far into the future. Additionally, growers are embracing technologies and practices that allow them to operate in harmony with nature, providing a strong foundation for future generations. Growers in the Midwest and Northeast regions grow a variety of fresh produce, and the area is known for the processing of canned and frozen vegetables. Canned specialties include corn, green beans, peas, mushrooms, and beets. Cool northern temperatures, rich soils, and state-of-the-art processing facilities also make the region a leader in growing and processing potatoes for retail and foodservice. Midwestern and Northeastern companies are pioneers in the production of salty snacks like popcorn, pretzels, potato, and tortilla chips. The area’s industry experience and production capabilities make it possible to efficiently produce great-tasting snacks that cater to local tastes, while also accommodating the need for smaller portion sizes, innovative packaging, healthier ingredients, and long shelf-life. The regions produce an abundance of high-quality grains. Corn and wheat are the largest crops, but many other types of grains are also grown. They are naturally high in fiber and are a rich source of complex carbohydrates, vitamins, and minerals. Several products made from these grains are also gluten-free and can be enjoyed by consumers need for gluten-free foods. From spicy to sweet and subtle accents to bold flavors, the products in the sauce and condiment category reflect the ethnic and cultural diversity of Food Export’s regions. A passion for barbecue is evident in the distinctive assortment of BBQ sauces that companies produce. An impressive variety of beans and legumes grow throughout the 23 states Food Export represents. Beans and legumes are high in protein and fiber and are a favorite of health-conscious consumers. Soybeans, often called the “miracle crop” because of their versatility, are one of the largest commodities grown. Dairy farming has been a way of life for generations of Americans ever since the first European immigrants settled on the United States’ green pastures hundreds of years ago. Not surprisingly, Food Export’s 23 member states are known for their top-quality milk and dairy products. The Midwest and Northeast are especially well-known for outstanding cheeses. Skilled cheesemakers produce traditional classics like Cheddar, Colby, and Monterey Jack, as well as a wonderful variety of artisanal, specialty, and farmstead cheeses made in small batches from farm-fresh cow, goat, or sheep milk. As a land of immigrants led by large multicultural cities like Chicago and New York, the Midwest, and the Northeast are diverse regions whose cultures have led to a rich assortment of ethnic foods. Companies offer many varieties of ethnic foods, including Native American, Asian, Indian, Italian, Mexican, and Middle Eastern. Many also have kosher and/or halal certifications, catering to multicultural consumers throughout the world who require them for religious reasons or are drawn to them for their quality and healthfulness. At Food Export, the organization stays abreast of changes in the agricultural and food sectors, offering educational opportunities to its suppliers and member states. “We want to set up our suppliers for success,” Food Export CEO/Executive Director Brendan Wilson said. “Food Export offers educational opportunities, funding mechanisms, introductions, proprietary market research, and more. This blend gives each of our suppliers the best chance at success in exporting.” Food Export takes suppliers on focus trade missions to different destinations around the world, conducts buyers missions both domestically and abroad, meets with suppliers and buyers at trade shows, both in the United States and out, conducts research, and offers advanced insight into markets for the different products produced by suppliers in the 23 states Food Export represents. From label design assistance to meeting a specific country’s standards to one-on-one introductions, Food Export works closely with each supplier. Food Export treats and understands each supplier at a personal level and the unique needs each company brings to the organization, thanks to their experience of more than 50 years in working with the USDA FAS, suppliers, and international companies. Food Export aims to maximize U.S. agricultural, food, and seafood suppliers’ success through programs and services in export education, market entry, and market promotion. “The work we do at Food Export-Midwest and Food Export-Northeast is personal to our suppliers and each member of our team,” Wilson said. “I believe it is the reason why so many American producers trust us to help them export their products.”
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