Product Spotlight: Gedney Foods
Who remembers eating almost an entire jar of pickles as a kid? I mean, pickles are technically a fruit, right? Actually, pickles are both a fruit and vegetable, according to the U.S. Supreme Court. Because they have seeds, pickles are technically a “fruit of the vine.” However, because they are made from cucumbers, they are generally known as a vegetable.
Households all over the U.S. love pickles. In fact, Americans consume approximately 20 billion pickles each year. For this blog, BOB pays homage to an iconic Minnesota pickle brand, Gedney Foods. The company is most well-known as one of the most successful pickle brands in the U.S. Founded in 1880, today they produce their own pickle brand, as well as all pickles for the Del Monte and Cain’s brands.
BOB sat down with Carl Tuttle, General Manager at Gedney Foods, to find out a little bit about their famous pickles.
Tell us a little bit about how the pickle industry has evolved over the years.
For most of the last century, pickle companies were small and regional, close to the cucumber sources. Industry consolidation in the 70s and 80s reduced the number of small, regional pickle companies down to two, with Gedney still being one of them. The emergence of even smaller craft pickle companies, following the growth of craft beer, has brought a resurgence of small pickle companies to the market.
How do you think the industry will change in years to come?
I think they’ll be more exciting flavors, more organics, more focus on clean labels and more premium products (in glass, of course).
Can you give us some insight into the different types of pickles you sell and how you choose these varieties?
We are unique in that, while most of the country buys primarily spear pickles, Minnesotans like baby pickles. Gedney Foods is the leader in that type of product. We sell all types of pickles and relish, and we also make organic pickle products.
Who is the mastermind behind your marketing and advertising, and what makes this job so difficult?
We have many people contributing to our marketing and advertising, from outside marketing and sales companies to our own sales staff. We also use the Minnesota State Fair as a way to get the word out. Our favorite way of marketing our product, though, is through word of mouth by satisfied consumers.
Why do you choose to package your pickles in glass containers?
Glass is the only material that effectively stands up to pasteurization, does not contribute any off flavors and provides a quality look and feel.
Tell us about your State Fair pickle brand and how this came to fruition.
The State Fair brand uses pickle recipes from people who have won blue ribbons at the Minnesota State Fair. We created this brand in the 1980s and it immediately caught on with consumers as a way to connect people to the food they eat.
Are there any interesting pickle traditions you have?
Attending the State Fair and giving out pickle hats to anyone willing to wear one has become a tradition. Newscasts during the State Fair frequently show throngs of people walking along the busy fairground streets, and it is always easy to pick out lots of pickle hats in the crowd.
Do you have any interesting pickle recipes you can share?
From our Picklicious Book:
1 jar of Gedney Dill Pickles
(1) 8oz package of softened cream cheese
3 packages of thin-sliced deli meat
Spread a thin layer of cream cheese on a slice of meat. Wrap one pickle with a meat and cheese layer. Chill for at least one hour, then slice rolls into wheels. Enjoy!
Do you have any interesting facts that you’d like to share about pickles?
America was named for a pickle peddler – Amerigo Vespucci. He was a ship chandler, outfitting vessels scheduled for long explorations with vitamin C-packed pickled vegetables – particularly cucumbers – to prevent scurvy among crew members.
Okay, give us your best pickle joke.
How does a cucumber become a pickle? It goes through a jarring experience.
So, next time you’re at the grocery store, grab a jar of Gedney pickles. But, try not to eat the entire jar in one sitting.
Bon appétit!
BOB
Tell us a little bit about how the pickle industry has evolved over the years.
For most of the last century, pickle companies were small and regional, close to the cucumber sources. Industry consolidation in the 70s and 80s reduced the number of small, regional pickle companies down to two, with Gedney still being one of them. The emergence of even smaller craft pickle companies, following the growth of craft beer, has brought a resurgence of small pickle companies to the market.
How do you think the industry will change in years to come?
I think they’ll be more exciting flavors, more organics, more focus on clean labels and more premium products (in glass, of course).
Can you give us some insight into the different types of pickles you sell and how you choose these varieties?
We are unique in that, while most of the country buys primarily spear pickles, Minnesotans like baby pickles. Gedney Foods is the leader in that type of product. We sell all types of pickles and relish, and we also make organic pickle products.
Who is the mastermind behind your marketing and advertising, and what makes this job so difficult?
We have many people contributing to our marketing and advertising, from outside marketing and sales companies to our own sales staff. We also use the Minnesota State Fair as a way to get the word out. Our favorite way of marketing our product, though, is through word of mouth by satisfied consumers.
Why do you choose to package your pickles in glass containers?
Glass is the only material that effectively stands up to pasteurization, does not contribute any off flavors and provides a quality look and feel.
Tell us about your State Fair pickle brand and how this came to fruition.
The State Fair brand uses pickle recipes from people who have won blue ribbons at the Minnesota State Fair. We created this brand in the 1980s and it immediately caught on with consumers as a way to connect people to the food they eat.
Are there any interesting pickle traditions you have?
Attending the State Fair and giving out pickle hats to anyone willing to wear one has become a tradition. Newscasts during the State Fair frequently show throngs of people walking along the busy fairground streets, and it is always easy to pick out lots of pickle hats in the crowd.
Do you have any interesting pickle recipes you can share?
From our Picklicious Book:
1 jar of Gedney Dill Pickles
(1) 8oz package of softened cream cheese
3 packages of thin-sliced deli meat
Spread a thin layer of cream cheese on a slice of meat. Wrap one pickle with a meat and cheese layer. Chill for at least one hour, then slice rolls into wheels. Enjoy!
Do you have any interesting facts that you’d like to share about pickles?
America was named for a pickle peddler – Amerigo Vespucci. He was a ship chandler, outfitting vessels scheduled for long explorations with vitamin C-packed pickled vegetables – particularly cucumbers – to prevent scurvy among crew members.
Okay, give us your best pickle joke.
How does a cucumber become a pickle? It goes through a jarring experience.
So, next time you’re at the grocery store, grab a jar of Gedney pickles. But, try not to eat the entire jar in one sitting.
Bon appétit!
BOB