Food and Drink - Fall 2011 - (Page 102)

>p Organic Opportunities PRODUCERS Green Organic Vegetable Inc. Green Organic Vegetable Inc. is expanding its farming operations and product lines to meet growing market demand. By Jim Harris company profile Green Organic Vegetable Inc. www.greenorganic.com HQ: Mississauga, Ontario Employees: 1,000 Gary Lloyd, co-founder: “This is an industry that gives me a good feeling.” Green Organic Vegetable grows and packs frozen produce for its own line of products as well as for private labels. M eeting the standards needed to become a certified organic food provider isn’t easy. For one Canadian organic provider, earning and maintaining the status has meant investments in manpower, equipment and procedures as well as regularly passing the muster of a number of regulatory bodies. Green Organic Vegetable Inc.’s efforts to follow strict organic farming, harvesting and processing standards have paid off in more than just strong sales and customer loyalty, co-founder Gary Lloyd says. “To be in this business, the cost to companies is higher, but the return will be there not only financially but personally, because you know you’re doing something for the common good and for the customer by growing something with nothing extra on it,” Lloyd says. The Mississauga, Ontario-based company grows, packs and ships a line of frozen fruits and vegetables under its Green Organic label in Canada and private labels for a number of major grocery chains in the United States. “The Green Organic label has 90 percent saturation from Canada’s East Coast to the West,” Lloyd adds. “We are the prime supplier of frozen organic vegetables in Canada.” Producing a frozen product has allowed the company to meet retail demand year-round and keep pricing competitive, Lloyd says. None of the company’s products contain additives and preservatives and all are grown using non-genetically modified seed. The company’s certifications include: • ECOCERT organic certification • ISO9001: 2000 production and service of frozen organic vegetables certification • Hazard Analysis Critical Control Points System (HACCP) • British Retail Consortium (BRC) 102 food & drink • fall 2011 • www.fooddrink-magazine.com << http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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