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  • U.S. Fresh Fruit Festival ~ A month long festival to showcase the best of U.S. Fresh Fruits

    Published on December 23, 2014

    Mumbai : The California Table Grape Commission, Pear Bureau Northwest, and Washington Apple Commission, in association Foodhall-Customers-in-tastiwith Foodhall, the premium gourmet food superstore, are celebrating a month-long U.S. Fresh Fruit Festival in 6 stores across five cities: Delhi, Gurgaon, Mumbai, Bangalore and Pune. The promotion includes a special in-store display of U.S. fresh fruits, sampling, and cooking demonstrations.

    As part of the festival, today, Mr. Adam Branson, Sr. Agricultural Attache, within the US Consulate General visited Foodhall @ Palladium in Mumbai.  Mr. Sumit Saran, Head-International Food Business of Future Retail Ltd., and Mr. Keith Sunderlal, Managing Director of The SCS Group, were also present at the store for this event. An interactive cooking demonstration and a health talk session was conducted at the event by Naini Setalvad, a renowned nutritionist and lifestyle disease management consultant.

    About the event, US Consul General in Mumbai Tom Vajda said, “This is a wonderful opportunity for Indian consumers to taste and experience a wide range of U.S. fresh fruits. India is an important and growing market and we are glad to have a partnership with Foodhall, which makes delicious U.S. fresh fruit available across India throughout the year.”

    On this association with Foodhall, Mr. Saran remarked “We are delighted to associate with U.S Fresh Fruits and conduct the festival at our Foodhall stores. Fruits like grapes from California, U.S. pears, and Washington apples are now part of the regular basket of fruits that Foodhall offers and are available across their seasons in all our outlets.”

    Mr. Sunderlal added, “India is one of the growing potential markets for imported U.S. fruits like grapes, pears, and apples and we are delighted to showcase these products to Indian consumers. We hope to create a market which becomes a repository of culinary knowledge and understanding.”

    Source : Lokesh Shastri