Georgia On My Mind
Providing top quality produce is more than
a job for most Georgia producers... it's a passion.

By Cappy Tosetti

This article was first published in the October, 2000 issue of Produce Business. Our appreciation to Produce Business for their promotion of Georgia fruit and vegetables and allowing us to reprint the article in it's entirety here on the web page.

• Land of Plenty
• Cool as a Cucumber 
• A Smooth Ride 
• A Better Mousetrap 
• Setting the Standard 
• Extremely Impressed 
• Forward Thinking
• Talkin' bout Georgia

One often wonders where musical composers find inspiration. Unforgettable melodies that weave together perfectly with magical lyrics on a page, like Hoagy Carmichael's 1930 classic standard, Georgia on My Mind.

Surely, he had to have been there.  No one could have written such tender prose about a place without knowing what it was like to see the moonlight through those pines. For Carmichael, the road did lead back, and the world today can be forever grateful Georgia did indeed stay on his mind.

Did he know what it was like to stand in the coolness under the canopy of a tall stately pecan tree? Did he know the taste of a fresh Georgia peach on a hot summer day? Did he ever pick tomatoes right off the vine? Slice juicy, red watermelons down by the lake? Did he ever snap a bean, plop blueberries into a basket, or know the sweetness of a Vidalia onion?

To know Georgia is to know her food and fresh from the fields. To compose that song, Carmichael must have sat down to dinner somewhere in the state, tasting the bounty from farms along the way.

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Land of Plenty
Mention Georgia to just ley Farms and the Vidalia Onion Factory in Vidalia. Every grower is delighted with the response and continued requests for this unique vegetable. The secret is in the soil Ñ we have a low sulfur content in this region of Georgia, and thatÕs what brings out the sweetness. The more sulfur in the soil, the more pungent the onion. We're blessed with just the right amount. 

Modern technology, such as sophisticated Controlled Atmosphere (CA) units, have helped many growers extend the Vidalia onion season here in Toombs County, report R.E. Hendrix and son, Kevin, at Hendrix Produce in Metter, Georgia. We can provide that freshness right up to Thanksgiving by placing the onions in storage rooms where 97% of the oxygen is replaced with nitrogen.

They're literally put to sleep until we revert the atmosphere back to its original state when orders come in. It's a revolutionary invention that's been used by apple producers for quite some time. We're thrilled that the Vidalia onion can be available longer for consumers in the United States and other countries.

about anyone, and peaches come to mind. It is indeed nicknamed the Peach State, but it is also recognized because of its size Ñ 58,910 square miles put Georgia on top of the list as the largest state east of the Mississippi.

It sits in a perfect location for growing and harvesting crops. Wind currents from the Gulf Stream move across the state toward the Atlantic Ocean, blanketing the land in warmth, giving Georgia farmers a longer window of opportunity in producing a wide variety of fruits, nuts and vegetables throughout the year.

We can get the produce to the grocer's doorstep quickly and efficiently,  says C.M. (Buddy) Leger of L&M Sales in Cordele-Crisp County, the watermelon capital of the world. 

That's because our growers and packing facilities are close to major Interstate highways that lead directly to the eastern seaboard, to the northern states and Canada, to the west and down south to Florida. An order can come in from Boston or Grand Rapids today, and it can be out the door and on display in the grocery store tomorrow.

Leger and other growers in the state are proud to report Georgia ranks fifth in the nation in fresh market fruit and vegetable production.
Everyone knows about our sweet Vidalia onions, says R.T. Stanley, president of family-owned Stan

Many growers also harvest the Baby Vidalias, with tender green tops in the spring. That same sweetness applies, and those little guys make fine additions to salads and sandwiches. That sweetness is in the carrots, too, remarks Steve Mullis, of Georgia Sweet Carrot Cooperative in Alma. That soil helps us produce a carrot with a unique taste, all its own. Our varieties are harvested January through July.

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Georgia farmers won't let this happen, explains Joe Fletcher of Fresh Farm Products, in Americus. Getting rid of that field heat is top priority. It needs to arrive at its destination as close to fresh-picked as humanly possible. It is our job to keep up on the latest technology and incorporate innovative cooling systems in our packing facilities. It's not the wave of the future and it's part of the present. 

Modern equipment, along with conveyor belts and some in the fields and some in the packinghouses and  accomplishes many duties in cooling the fruits and vegetables and showering, plunging and washing each one to perfection before their journey to be bagged, boxed, palletized and ready for distribution.

For some produce, stored in smaller quantities, the next step moves them into cold refrigerated rooms, a process known as room cooling. It does the job of keeping everything at a low temperature before being loaded onto refrigerated trucks.

For fruits and vegetables stored in larger containers, such as bulk boxes or pallet loads, it is necessary to go one step further to tackle the field heat, which on its own, dissipates slowly from only the outside of the box. In the center, heat is trapped and it has to be removed immediately.

Forced-air cooling is the answer. It is accomplished by packing produce in either fiberboard boxes, wooden wire-bound crates, hampers, or bulk boxes with strategically placed vent holes that help circulate the cold air and remove the heat. The boxes are stacked, covered, and lined up in rows in front of refrigeration units with powerful fans and a forced-air cooling chamber within a refrigerated room.

The process only takes one to four hours. This not only cuts cooling time drastically, it get the produce onto waiting trucks faster. Less time at the packing facility means fresher food at the market.

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This is a fruit that demands royal treatment, says Al Pearson and his brother-in-law, Bill McGehee, partners at Big 6 Farm, a family-owned operation in Fort Valley, We pride ourselves in delivering perfect peaches in mint condition to our customers, so that means quality checks every step of the way. We're sticklers for perfection. 

Duke Lane, Jr., president of Lane Packing Company in the same town, agrees, All of us growing peaches in Georgia work hard to get that perfect peach to you. Take, for example, the task of stacking the peaches into packing boxes. Years ago, the fruit traveled down the conveyor belts and dropped into waiting boxes below. That in itself may not seem particularly strenuous, but that little drop caused some bruising, so we put our heads together and researched a better way to pack peaches.

We installed an elaborate system that brings the boxes right up to the waiting peaches, and people along the line gently place each one in a special liner that protects the fruit during transport. Is this a big expense? Yes. But, the end result in delivering prize peaches outweighs any cost factors

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When you work the land, you're bound to have a variety of situations crop up that challenge your mind, says Joyce Calhoun, co-owner with husband Gerald, at Calhoun Produce in Ashburn. It just sort of goes with the territory and I think that's one reason we all persevere and there's always something to do.

Gerald is a fine example of someone who ponders every possibility, striving to find a better way to get the job done. Our biggest crop is butter beans, and part of the process involves shelling the beans automatically inside a large drum-like piece of equipment. 

Gerald helped engineer one version that works more efficiently and safely. His latest design has clear sides so people can see the paddles at work, eliminating the hassle of having to open the latch to check inside.

Gerald's designs have helped the process immensely, and his inventions have also helped create jobs. My husbands late-night doodles have helped our farm and other growers prosper. That means a lot to me!
Someone else delighted with progress and technology is Donnie Morris, owner of Baxley Sunbelt Blueberry Corporation in Baxley. I didn't invent anything, but I'm thrilled to have discovered a piece of equipment that still amazes me every time I see it working out in my packing facility. It's a powerful computer with 35 cameras inside that can process 240,000 berries a minute, dividing them into three sections, blue, green and red berries.

We still rely on people to hand sort our blueberries for fresh produce distribution, using the color sorter for processed fruit, but we're seeing such accuracy and precision in every load that next year we're considering using it along with our employees keen sense of sight. We all agree, teamwork between humans and machine can make great strides in getting the job done well.

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That's how it is in Georgia. Men and women, proud to be in agriculture, working hard, forging ahead, and making a name for themselves.
We can't survive without repeat business, declares Wavell Robinson, co-owner, with his wife, Darlene, of Wavell Robinson Farms, growers of watermelon, cantaloupe, cabbage, greens and squash in Pavo. That's why we put customer service at the top of our list. Listening and hearing what customers say is our most important job.

For example, we kept hearing that consumers wanted a smaller, sweeter, seedless watermelon. A great big piece of fruit is too much for one or two people to eat at a meal, and the rest takes up a lot of extra space in the refrigerator.

We did some research and discovered a variety that is compact, round and bright red. It's very sweet, juicy and delicious. So this year we decided to plant some, and customers snapped up every one. We're planning to put in more acreage next year because of the demand.

The quality is in the produce, agrees Darlene, and it's important that it not only taste great, but it should arrive in tiptop shape. That's why every watermelon is individually washed and dried. Afterwards, they're gently transported to waiting trucks on a conveyor belt. I wouldn't think of tossing them. Getting fruits and vegetables to the consumer is the same as serving guests at my kitchen table. It's a matter of personal pride.

Our roots run deep in this state, says Dale and Greg Murray, brothers and growers of vine ripe tomatoes at Murray Farms in Bainbridge. We're all proud and honored to carry on the tradition of providing the top quality produce Georgia is known for. It's more than a job and it's a passion!

The Murray brothers and other growers in Georgia extend a warm invitation to visit their farms personally Ñ to see how they safely and efficiently transport tons of fruits, nuts and vegetables to consumers near and far.

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What a great learning experience, he continued. After meeting all of the fine growers and shippers, I can see why everyone is so proud of the commodities grown there.

Sobczak, who oversees the produce and floral departments of 22 corporately owned Copps Food Centers and 46 independent IGA stores, is grateful he participated in this educational tour. He and four of his produce directors spent a week traveling the state, walking the fields, viewing packing facilities and learning firsthand why Georgia is fifth in the nation.

I have to admit I didn't know much about Georgia, Sobczak explained recently on the phone, Who would have thought chile peppers like Jalape–os and Anchos would grow there in the south. Now, I'm aware of all the commodities and know the growers by name. That means something when you've got a question or request.

We were extremely impressed with the innovative equipment and modern technology in all the packing facilities, and we noticed how spotlessly clean and organized everything is. We've made friends there, and you can bet our stores are purchasing plenty of Georgia products. I highly recommend that other produce managers take advantage of your southern hospitality.

One of the best ways to know Georgia produce is to visit us in person, like Rodney Sobczak and his team from Wisconsin did, says Howard McGlamory, agriculture manager for the Georgia Department of Agriculture in Atlanta. 

Setting foot out in the field, seeing the crops up close, gives a person a new perspective on the varieties of crops produced, on our advances in technology, and a look at our modern packing facilities. It's also a great way to experience our southern hospitality and talk directly to the growers. We have a lot to be proud of here. 

That pride goes beyond the farms. We have a very strong connection with our individual commodity commissions, such as our peaches, pecans and Vidalia onions. We also work closely with the local extension offices, top scientists and researchers throughout the state and at the University of Georgia College of Agriculture. Every person is dedicated and works diligently to make Georgia strong.

What really makes this state unique is the fact our commissioner of agriculture, Tommy Irvin, has been at the helm since 1969. He knows firsthand what it's like to work hard.

He's not just a figurehead in an office in Atlanta. Commissioner Irvin likes nothing better than rolling up his sleeves and walking the land, talking with growers and sharing ideas. He believes strongly that ingenuity, integrity, quality, diversity and dependability are the keys to success.

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Little did they know that progress was in the making and nutrient-rich compost would soon be on the horizon.

Tiny bits of material were churning out at record speed from collected yard debris hauled in from the town of Moultrie and vegetable culls from the three farms involved. Nature took over as earthworms and tiny microorganisms went to work reducing the organic waste into valuable, dark humus.

At first people thought we were crazy, says Kent Hamilton, co-owner and business partner with his mother Wanda, at Southern Valley Fruit & Vegetable, in Norman Park. Folks were worried about an ugly site and foul smells, but once they saw how neat and orderly this operation is, they wanted some compost for their own gardens! They see how well it's working for us.

Word spread just about as fast as the compost did, and I continue to chuckle at the sight of neighbors coming out to the farm to inspect our cucumbers, cabbage, bell peppers, eggplant and squash. Sure enough, they're convinced things look better than ever.

Hamilton's enthusiasm spread. Father and son duo, Patrick Gibbs, Sr. and Jr. of Patrick Gibbs Farms, in Omega, joined in, along with Bill Brim and Ed Walker of Lewis Farms in Tifton. They agree, composting works.

We can see a difference in our yields, reports Brim. We're getting more produce per acre. Our cantaloupes and vegetables have better color and texture, there's less bruising, and the shelf life is longer. The soil holds moisture better; we're using less fertilizer, and seeing less insects. We've experimented with seedlings, and those starting off with a mixture of compost grow stronger and faster than those without. It's definitely worth the initial investment, and we highly recommend other growers consider composting.

It's a natural process, says Patrick Gibbs, Jr. The more farmers can do to work in harmony with the earth, the better. That's why we also brought in beneficial insects like the green lacewing and the big-eyed bug to our farm to wage battle against crop destroying insects. Another victory for Mother Nature!