The “new” in New Orleans this PMA Fresh Summit extended to a number of rollouts, and right in there with big news was the Vidalia Onion Committee and its fresh and lively logo.
Onion Business’s Sherise Jones caught up with Vidalia Onion Committee Manager Bob Stafford, who explained the rebranding and the buzz.
“Excited may be an understatement for Bob Stafford, manager of the Vidalia Onion Committee, who met with us during this year’s PMA Fresh Summit Expo in New Orleans,” Sherise said. “The Committee’s new logo and focus on branding was the buzz at the booth and around the show floor.”
“We are making a big push with this new logo,” Bob told Sherise. “We are encouraging our shippers to use the logo and are working closely with retailers to build ‘mega’ Vidalia onion displays. You are definitely going to see our beautiful new logo in thousands of stores across the country!”
And Bob went on to say the new logo is just the tip of the iceberg for the rejuvenated Committee promotion efforts. “We will soon be conducting a nationwide search for an executive director,” he said. “We are looking for a high energy professional that can take us to a whole new level.”
Bob said the Committee has also ramped up its research efforts.
“We have worked with researchers to develop even sweeter varieties with longer shelf life,” he said. “This will present exciting new opportunities for our growers, and it’s a program we are very proud of.”
And as if highlighting the new logo and sharing the new variety information wasn’t enough, the VOC brought former Top Chef Contestant and Georgia native Eli Kirshtein to PMA to prepare sweet onion sensations.
VIDALIA ONION SAMPLE-PULLED PORK AND SMOKED ONIONS
“Chef Eli rocked Pulled Pork with Smoked Vidalia Onions,” Sherise said. “We only wish we had ‘smell-o-vision’ so our readers could fully experience the demo photo shown here.”
For more info, visit http://www.vidaliaonion.org/news/vidalia_onion_growers_to_launch_new_logo._preview_2018_marketing_campaign.
Featured Image: Vidalia Onion Committee Manager Bob Stafford (left) and Chef Eli Kirshtein (right)
