JB Poindexter & Co’s Post

This week we arranged the annual seminar for stockfish and baccalà in Naples - one of the most important regions for stockfish and baccalà in Italy 💡 We registered a record-high attendance from Italy, and a nice group of Norwegians turned up to this important event. Some key highlights below from the presentations: ▪ Eivind Hestvik Brækkan showed that Norway has increased their market lately for baccalà in Italy, while stockfish volumes was stable in 2023 vs. 2022 and year-to-date 2024 compared to 2023. Lower quotas and strong demand from markets such as Portugal can make it difficult to increase volumes to Italy short-term. Other products like salted ling and tusk might grow, and a slightly better economic outlook might be positive for the demand. ▪ Linda Moreschi from Circana concluded that Stockfish and Baccalà servings in restaurants increased by 5.5% in 2023 vs. 2022. They also see a growing focus on sustainability, wellbeing, inclusion (e.g. more allergy friendly), and the story behind the products. ▪ Jennifer Francesca Mazzilli presented how we use insights to develop our marketing concepts. In our new concepts she said that we will focus even more on the atmosphere when enjoying a great meal with stockfish or Baccalà. ▪ Andrea Succi from Nielsen highlighted that culture and tradition are still some of the most important drivers for stockfish consumption. Preparation skills still considered a barrier for many, but it also represents an opportunity for the ones able to support the consumer on this point. Nielsen also reported that fixed weight sales of stockfish in retail grew by 11% in volume in 2023. Growth in ready-to-eat products is the main reason for this, and these products represent an opportunity to increase frequency and get more people to try. They also highlighted that consumers are also saying that the origin and the use of the Protected Geographical Indication mark should be used on the products. ▪ Luigi Colucci from Multicedi sees a trend towards easier formats of stockfish and baccalà also in their stores. They see growth in ready-to-eat products and more convenient products in their cash and carry channel. ▪ Daniele Tagliapietra, Andrea Eminente, Olaf Johan Pedersen, Francesca Aloia, Paolo Monti, Luigi Colucci and Francesca Aloia willingly shared their ideas on how to develop the market for cured seafood in Italy. This part and the seminar was moderated in an excellent way by Christina Neumann. ▪ I presented our results for 2023 and the plans for 2024. This year we are aiming for POS-activities in more than 550 stores and 10 retail chains with stockfish and baccala. We will also have a stronger focus on targeted digital and TV communication, while PR still remains an important part of our plans. One point where we really want to improve is to get even more synergies between the products that we are marketing, such as salmon, stockfish and baccalà.

Navigating The Fustercluck #28 Compliment People Behind Their Back The company grapevine doesn’t need to yield sour grapes. Use it to spread the news, especially when it’s good news. And particularly, when it's about someone else. It lets your team know that that individual is doing well. And when it gets back to that person, it will most definitely be appreciated. And they'll be motivated to create a virtuous circle that spread even more good news. #RemixtheWorld #compliments #teamwork #behindtheirback #cheerleading #remixtheworld

Celebrate the rich tapestry of cultures that make us who we are! 🌍 This Heritage Month, Inkfish honors the diversity and heritage that shape our branding strategies. Let’s create something that resonates with every corner of our rainbow nation. #HeritageMonth #RainbowNation #CulturalDiversity #DigitalMarketingExperts #BrandRefresh #CorporateIdentityDesign #MarketingStrategy #BrandTransformation #BusinessBranding #RebrandYourBusiness #CreativeBranding #MarketingSolutions #BrandStrategy

Beginning the very first year of my career in the seed industry, I was granted the opportunity to trial and compare different varieties. My backyard had about 1/2 dozen Kentucky bluegrass varieties. It's where I actually learned first-hand terms like "spring greenup". Thus began a fascination with the amazing unique life of plants. Over the past decade, roots have simply geeked me out. They are just amazing. Well, how to you learn about something underground without digging it up and destroying it? BUCKETS! Whether or not it is an official term, when I say "bucket-study", I mean something where a plant is grown in a portable above-ground container for the main purpose of looking at the plant as a whole - from top to bottom. This past winter, we looked at seven different legumes using cloth "buckets" that were 18" deep by 6" wide. Also, as part of the study, I planted a number of individual seeds in 2" trays, and then transferred some into clear plastic cups. The primary "garden" was the cloth buckets. By planting enough seeds, I could harvest them - shoots and roots - at various intervals, measure and take photos, and let the others continue to grow. Now that we have the video data, we are combining them into various videos. We have two sets of them on Marco Polo white clover. And with the help of AI, we even have a nice voice-over. We even captured new root growth off of stolons. Check it at either of these links: https://lnkd.in/efi_7v-8 and https://lnkd.in/eQMGdyrr

That does sound good

Foods to include in your daily diet. Additionally lifestyle habits and food habits should be included like eating your foods in the right order, exercising, self-awareness, mindfullness, life purpose, habits supporting lutheal phase (women), among others.

Dan Buettner 's work on "#Bluezones" (regions of the world with reportedly high longevity and quality of life; www.bluezones.com) has identified foods associated with #longevity. This infographic makes for a great grocery shopping list! To prep & consume: LONGEVITY SALAD: 1) In a large salad bowl, add 2-4 C leafy greens, 1/2-1C starchy/root veggies cooked or steamed (sweet potato, squash, yucca), 1/2-1C legumes (beans/lentils/peas), & 1/2 C nuts/seeds. 2) Add up to 1C cubed tofu if higher protein/calcium are desired. 3) Add garlic, turmeric, & herbs to taste. 4) Toss Salad (put lid on bowl, shake bowl). 5) Portion according to hunger & energy needs. 6) Dress with 1-3tsp olive oil per serving (or up to 4 TBLSPNs added right into the salad. LONGEVITY PLATE: FOR ATHLETES/ACTIVE: Divide your plate into THIRDS. Fill 1/3 of the plate with 1-2C starchy veggies/legumes, fill 1/3 of the plate with 1-2C legumes/tofu, fill 1/3 of the plate with Leafy veggies. Sprinkle ~1-3T nuts/seeds & 1-3t olive oil over the entire plate equally. Season with garlic, turmeric, & herbs to taste. FOR NON-ATHLETES/ACTIVE: Divide your plate into FOURTHS. Fill 1/2 of the plate with 1-2C leafy green veggies, fill 1/4 of the plate with tofu (~palm of hand//deck of cards; 4-12oz depending on protein needs), fill 1/4 of the plate with legumes & starchy veggies. Sprinkle ~1-3t nuts/seeds & 1t olive oil over the entire plate equally. Season with garlic, turmeric, & herbs to taste. www.brennabray.com

Blackthorn News: Thank you so much to James McLaughlin and Alan Jenkins #Channel5News for your interest and the generous feature on Tuesday evening. These visuals tell our stories better than we ever could! 📷: Channel 5 #blackthornsalt #blackthorn #seasalt #salt #graduationtower #scottishseasalt #madeinscotland #sustainablefood #thorntower #saltmaking #sustainablebusiness #organicfooduk #organicfood #familybusiness #channel5news

The story of how Grapefruit won at an international competition in London🏆 Read the article below!

Sharing knowledge, good conversations and enjoyment. The Meijer Knowledge Exchange Days 2024 were another success! During our own unique event, we - including all subsidiaries - gather for two days at our head office in Rilland. Experts update us on the most current themes, ongoing projects are presented, experiences are exchanged, and we discuss the most important opportunities and challenges for now and in the future. #meijerpotato #buildingonpotential #MKED #shareknowledge #seedpotatoes #potatoes