With the aim of increasing the public access in the process of approvals for the importation of fresh produce to the U.S., the USDA has created a new website to provide greater transparency in the various stages of this procedure, according to a newsletter issued by this entity.
The website provides information about the approval process for the importation of fruits and vegetables to this market and enables greater user feedback. The newsletter notes that " participants are interested in learning more about the approval procedure and to participate in the early stages of its development. "
More on this topic
Purchases of fruit and vegetables by the American nation will go from $8.3 to $9 billion between January and August 2014.
The Department of Agriculture in the United States has recorded increases in imports of fresh and processed vegetables, processed fruits and juices, confectionery, meat and derivatives of chocolate and coffee.
In U.S. restaurants tropical fruits at are fast becoming favorites.
A statement from the Costa Rican Foreign Trade Promotion Office (PROCOMER) reads:
Restaurant chains in the U.S. demand more tropical fruits
The tropical fruit category is fast becoming a favorite in the food service chain in the U.S., "we are seeing tropical products, including mangos, becoming increasingly popular in the food operations sector", explained Charlie Eagle, vice president of the business development company Southern Specialties Inc.
Approval is being awaited for the use of this labeling method on other fruits and vegetables in the next twelve months.
From a statement issued by the Costa Rican Foreign Trade Promotion Office:
The Food and Drug Administration (FDA) has approved a laser coding system using natural light for use on citrus products, while leaving approval for other fruits and still pending but it is expected that this approval will come within a period of not more than 12 months.
Keeping pace with growing consumer demand, there is an increased presence of fresh fruits on the menus of the restaurants in the U.S.
Changes in consumer habits have led to restaurant operators putting fresh food on their menus all year round, in addition to local seasonal fruit fruit.