Supplies of organic shishito peppers are ample in the summer months. “This is the busiest time of year for shishitos due to optimal growing weather along the west coast, but we continue our growing season all year round,” says Katie Bishop of Jacobs Farm del Cabo.
Supplies do look similar to last year at this time. “We grow consistently, especially in the winter months, so that we can continue to support our heavy winter demand,” says Bishop.
Jacobs Farm del Cabo has extended its sustainable zero-waste packaging to the shishito product line.
Increasing shishito’s appeal
Following an increase in interest a few years back for shishitos, demand is consistently growing. However, Bishop says as consumers become more adventurous and diverse with their meal options, the grower-shipper anticipates consumption to further develop.
To help appeal to shishito consumers, Jacobs Farm del Cabo has extended its sustainable zero-waste packaging to this product line. The line was originally introduced two years ago and, to date, has been available solely for organic tomatoes. The line features paper made from recycled materials that continue to be recyclable and a plant-based cellulose window that’s home-compostable.
“With the paperboard packaging of our tomato line, we’ve saved close to a million pounds of plastic. We’re hoping this new extension of the line will continue to grow demand for eco-friendly packages as well as shishitos,” says Bishop.
As for pricing, “it is strong but ranges depending on supply,” says Bishop, noting the del Cabo team is excited to continue its year-round supply for this increasingly popular pepper.