Jacob Kremple

I think in food in general, right?

Like food trends pop from social media now.

Whether it was, I don't know, that pink sauce stuff years ago to, yeah, snacking tomatoes, right?

Like influencers do.

But yeah, we're constantly looking at what food trends are on social media as well, like for us to be relevant for our chefs to make sure that we can meet them with what a consumer might be looking for when they come into their restaurant for either a special or something always on the menu.

Pretty much any other retailers.

Yeah.

I think it comes down to seed genetics.

Right.

So strawberries are extremely challenging to grow and they're extremely perishable.

Right.

The skin is super soft.

You have to hand place them in every till that you produce.

Or maybe your dog as well.

But I think in the 60s and 70s and continue through to today, the domestic supply chain of strawberries, a lot of the seed varieties were coming from partnerships with universities.

So like UC Davis, University of Florida for Florida-grown berries, where customers love berries.

So-

Everybody wants berries all the time, year round.

They didn't want it to be a seasonal thing anymore.

To do that, you had to grow varieties that were a little bit more firmer.