Taylor Farms recognized with Supplier of the Year for Service and Partnership from Whole Foods Market
Retailer announces winners of ninth annual Supplier Awards
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SALINAS, Calif., June 1, 2021 /PRNewswire/ Taylor Farms has been recognized by Whole Foods Market as a winner of the grocer s ninth-annual Supplier Awards, taking home the honor of Supplier of the Year for Service and Partnership. The Whole Foods Market Supplier Awards distinguish 42 companies that raised the bar in 2020, including local, regional and national brands across all product categories. We are honored to be recognized for this award and grateful to work with Whole Foods Market, said Bruce Taylor, Chairman and CEO of Taylor Farms. We look forward to continuing to provide American families with fresh and healthy foods. There are so many individuals involved in getting delicious and nourishing foods from the fields to the dinner table – from the far
Whole Foods Names Suppliers of the Year
Kvaroy Arctic, FOODMatch, and Solely have been named Whole Foods Market Suppliers of the Year for 2020, in the Perishables, Culinary, and Center Store categories, respectively.
Regional Supplier of the Year winners include Rainforest Distribution (Mid-Atlantic), NAPI (Navajo Agricultural Products Industry)/Navajo Pride Organics (Rocky Mountain), Nana Joes Granola (Northern California), Adams Ranch (Florida), Iggy’s Bread of the World (North Atlantic), Mill-King Market & Creamery (Southwest), Sacred Serve (Midwest), Big Spoon Roasters (South), Island Spring Organics (Pacific Northwest), IWON Organics (Southern Pacific), Bread Alone Bakery (Northeast), and The Gluten Free Bakery (United Kingdom).
Award recipients span all product categories and were selected by Whole Foods Market leaders, category experts, and buyers who work closely with suppliers every day.
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UMaine experts assist in small grains research to bolster industry Sat, 04/03/2021 - 1:45pm
(Photo courtesy University of Maine)
University of Maine researchers are assisting in a multi-institutional effort to create new strategies for producing and marketing small grains like bread wheat, naked barley, hulless oats, rye and others. Farmers often underutilize small grains because they have less economic value than other crops, according to UMaine, in a news release. To increase their value and provide more revenue streams for Northeastern and Midwestern organic growers, university researchers launched a project to develop new small grain varieties, identify best management practices, evaluate new market opportunities and strengthen supply chains. The endeavour, led by Cornell University, should help bolster small grain production and organic farms’ sustainability and diversity.