Sinaloa growers set up ‘safe tomato’ program   The Packer   By David Mitchell   With the Sinaloa Safe Tomato program, Sinaloa growers plan to set themselves apart from growers in other Mexican states in case food safety problems arise with Mexican products from outside Sinaloa. --------------------------------------------------------------------------------   (Nov. 7, 1:47 p.m.) Mexican growers accounting for 80% of the tomato production in Sinaloa have registered for Sinaloa Safe Tomato, the state’s food safety and promotion program, and the rest of them are expected to be on board by the time harvest begins in early December.   Mario Robles, manager for research and defense at CAADES, the Confederation of Agriculture Associations of the State of Sinaloa, said the program requires growers exporting to the U.S. to register with SAGARPA, the country’s department of agriculture.   It also requires growers to have their food safety programs certified. Government and third-party companies will make inspections under the direction of SENASICA, the agency that oversees phytosanitary and food-safety issues.   Robles said more than $2 million has been invested in the program, which was voluntary during its first season. He said participation was made mandatory for its second season in the wake of a Salmonella Saintpaul outbreak in the U.S.   He said the outbreak did not result in significant losses for Sinaloa tomato growers because the season was winding down when U.S. public health officials linked illnesses to tomatoes in late May.   However, growers in the state are concerned about U.S. consumer confidence in their product. The Centers for Disease Control and Prevention along with the Food and Drug Administration focused much of their attention on Mexican tomatoes and hot peppers during a four-month outbreak that sickened more than 1,400 Americans.   “Tomato growers are worried, but there are tons of commodity groups that are waiting to see what consumer habits are going to be,” said Allison Moore, communications manager for the Nogales, Ariz.-based Fresh Produce Association of the Americas.   Investigators did not find evidence of contamination in Sinaloa, but samples of irrigation water and serrano peppers taken from a farm in Tamaulipas tested positive for Salmonella Saintpaul, and a pepper sampled in a McAllen, Texas, warehouse also tested positive. That pepper was traced back to the state of Nuevo Leon.   Robles said Sinaloa growers are trying to differentiate their product in the event of problems with products in other Mexican states. He said Sinaloa exports an average of 30 million boxes of tomatoes worth $426 million to the U.S, each year from December to June.   He said growers in the program can use the Sinaloa Safe Tomatoes logo on labels and packaging.   Ron Banks — president of The Refrigerated Logistics Group, the Charlotte, N.C.-based company that is helping develop the program — said that in addition to food safety standards growers also must follow traceability guidelines.   He said growers in the program will use the GS1 DataBar on bulk product.   Banks said his company plans to attend about six trade shows in 2009 to inform industry about the program. Promotions targeting consumers are expected to follow in 2010 once the program is established with the industry, he said.   Staff writer Jose Escobedo contributed to this article. E-mail David Mitchell