Jacob Krempel

SVP of Procurement and Merchandising, Baldor Specialty · Person

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Jacob Krempel - SVP of Procurement and Merchandising, Baldor Specialty. Tracked across 48 mentions in podcasts and expert conversations analyzed by Sonic.

What Jacob Krempel has said

Chefs in New York City can place orders with Baldor Specialty as late as 11:00 PM for delivery as early as 6:00 AM the following morning.

bullish·Jacob Krempel

The wholesale price of avocados increased from $30 per case to $80 per case within a single week.

bearish·Jacob Krempel

The use of shade houses in Mexico can increase tomato yield per acre by a factor of three to four compared to traditional open-field farming.

bullish·Jacob Krempel

Chefs in New York City can place orders with Baldor Specialty as late as 11:00 PM for delivery as early as 6:00 AM the following morning.

Expert perspectiveJacob KrempelJun 11

The wholesale price of avocados increased from $30 per case to $80 per case within a single week.

Expert perspectiveJacob KrempelJun 11

The use of shade houses in Mexico can increase tomato yield per acre by a factor of three to four compared to traditional open-field farming.

Expert perspectiveJacob KrempelJun 11

Wholesale tomato prices returned to their 5-year average level in June after spiking in May.

Expert perspectiveJacob KrempelJun 11

The price spread between wholesale and retail beef is at an all-time high, both in dollar and percentage terms.

Expert perspectiveJacob KrempelJun 11

The snacking tomato category has grown significantly over the past 15 years, largely driven by the expansion of greenhouse production.

Expert perspectiveJacob KrempelJun 11

Jacob Krempel expects higher fertilizer costs to be a significant factor in produce contract negotiations for the next growing season, as current pre-bought supplies are depleted over the next six mon...

Expert perspectiveJacob KrempelJun 11

Prior to the recent anti-dumping tariff, the U.S. and Mexico operated under suspension agreements that set price floors for tomatoes imported from Mexico.

Expert perspectiveJacob KrempelJun 11

The majority of tomatoes used for canned products in the U.S. are grown in California.

Expert perspectiveJacob KrempelJun 11

Consumer demand for new produce varieties is primarily driven by restaurants and retailers introducing new items, rather than by consumers independently discovering them.

Expert perspectiveJacob KrempelJun 11

Mastronardi Produce operates large-scale testing greenhouses where it consistently trials new seed varieties to develop products with unique flavors and appearances for consumers.

Expert perspectiveJacob KrempelJun 11

The cost of goods sold for a food retailer is approximately 70-75% of their total costs, significantly higher than for a restaurant.

Expert perspectiveJacob KrempelJun 11

New tomato varieties are developed almost exclusively through crossbreeding at the seed company level, not through genetic engineering.

Expert perspectiveJacob KrempelJun 11

Since the 1960s, many commercial strawberry varieties in the U.S. have been developed through partnerships with universities like UC Davis and the University of Florida.

Expert perspectiveJacob KrempelJun 11

Mexico's tomato production for the U.S. market declined by 3% to 4% this year, partly due to an anti-dumping tariff of over 17% implemented in July of last year.

Expert perspectiveJacob KrempelJun 11

The price of romaine lettuce is approaching $100 per case due to poor weather conditions in California.

Expert perspectiveJacob KrempelJun 11

Professional chefs and their buying teams use resources like the USDA website and direct communication with farmers to verify produce prices and field projections.

Expert perspectiveJacob KrempelJun 11

Prior to the North American Free Trade Agreement (NAFTA), the U.S. winter tomato supply was approximately 80% domestic and 20% from Mexico, a reversal of the current supply structure.

Expert perspectiveJacob KrempelJun 11

Baldor Specialty's customer base is composed of approximately 70% restaurants and 30% independent retailers or other wholesalers.

Expert perspectiveJacob KrempelJun 11

The cost of food represents approximately 30% of a restaurant's overall costs.

Expert perspectiveJacob KrempelJun 11

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