The passing of Terry Vorhees, executive director and co-founder of the Southeast Produce Council, at age 64 the evening of July 30 sparked an outpouring of grief and respect from stunned peers and colleagues as the news spread rapidly through the produce industry.

Current collaborations between producers of fresh produce, trade organizations and government officials will pave the way for a healthier America in the future.

Peru will be the world capital of food Aug. 27-29 when the trade fair Expoalimentaria will open its doors to 2,500 international buyers, who will have the opportunity to do business with more than 650 exhibitor companies from Peru and other countries.

The Jockey Club Convention Center in Lima, Peru, will set the stage for this mega event, organized by ADEX with the invaluable support of Promperú, the Ministry of Foreign Affairs, the Ministry of Agriculture and Irrigation, the Ministry of Foreign Trade and Tourism, and the Ministry of Production.

This year is progressing nicely and the apple harvest is set to start about a week early. The weather has been ideal for growing fruit, and Domex has a record size crop hanging on the trees right now. The company expects to have a full complement of apples available by Sept. 1. The fruit is sizing up nicely, with plenty fruit of all sizes available for promotion this next year.

Terry Vorhees, executive director of the Southeast Produce Council, died Wednesday night, July 30, after a short battle with lung cancer. He was 64 years old and a resident of Ruskin, FL.

A recipe entered by the Chilean Fresh Fruit Association won top honors at the Produce Marketing Association’s Sensory Experience Contest at this year’s PMA Foodservice Expo.

The recipe, created for CFFA by Executive Chef Don Cortes, is Chilean Fruit Medley Gazpacho with Grape, Bacon and Brie Melt, an innovative interpretation of the classic soup-and-sandwich combination. The winning recipe is described by the chef as “a duet that pleases with beautiful colors, contrasting/complimentary textures and temperatures, and delicious flavors.”