Dominguez Magazine

DOMINGUEZ Fresh Produce LLC “Extrao­ rd­ i­nary Serv­ ice at the Speed of Fresh” every day of the year For Dominguez Produce, this is not the only time they supply jicama from Mexico. Although much of the sales occur during the summer months, the company specializes in the root vegeta- ble and makes sure to have them available year round. They say this requires commitment and significant investment. Suppliers say that although jicama remains outside of the main circle of fruit and vegetables most American consumers buy, they are gaining more attention for their reported health properties. Jicama have been the subject of fitness and healthy food trends, and subsequently been featured on social media. Such activity would help jicama expand beyond its traditional markets in the US. Jicama production in Mexico is entering a special time of the year. Growers say this is the time of year of that is known as the ‘water’ jicama season. This is when fresh jicama are harvested and they have just begun to mature and while the skin is still relatively soft. Arturo Padilla of US-based Mon- tero Farms, explained this requires more careful handling of the product, but the upside is that it has a better taste.

WE ARE THE FIRST COMPANY TO GET JICAMA CERTIFIED BY: