Q&A with Jim Hannigan
By KATHIE JENKINS, Pioneer Press
Occupation: President and CEO of JJ Distributing (653 Rice St., St. Paul; 651-221-0560; jjdst.com)
Age: 66
What did you want to be when you grew up? I wanted to own my own business. I didn't know what it would be, but I had this feeling I couldn't work for other people. I didn't take direction well.
What exactly is J&J Distributing? It's a full-service wholesale produce company. We distribute to probably all the major retailers in the area.
How did you wind up in the produce business? My wife's father, Joe DeLisi, was in the business. I met my wife in college and started unloading boxcars in 1962; it has been a long road.
What's the one thing about your business you are most proud of? My family and how they've all grown into the business. Now, I've got two granddaughters, ages 10 and 12, who are here many days, and hopefully some day, they will be here full time.
What's something few people know about your business? I don't think people really understand how much goes every day into getting the product on the shelf. They just take it for granted. Our industry is open 24 hours a day, 365 days a year.
Do you ever get stuck with rotten fruit? We accept a certain amount of shrink — fruit we don't sell fast enough. It's part of the business. Right now, we're importing from Chile, so the product is on the ship for 2 1/2 to 3 weeks. But it's in a controlled atmosphere that kind of puts the product to sleep.
Do you sell much organic fruit? Twenty-five percent of our business is organic. Organic is here to stay, that's for sure.
Why are bananas getting so expensive? This is a business of supply and demand. When you have hurricanes, social unrest and other untimely stuff, it affects the supply, but the demand continues and that drives the price up. People in the United States are very spoiled when it comes to food. They will complain about something healthy costing 98 cents a pound and then go out and pay $3 for potato chips. We have our priorities a little mixed up. Of course, that's me on my soapbox.
What's the hottest fruit right now? Clementines are still hot. They used to come from Morocco and then Spain, but now the United States is growing clementines and doing a good job.
What's the next super fruit? Acai, goji and pomegranate are in the food magazines right now, but the biggest problem is you can't always get them. Basically, what people are moving toward is more fresh, fresh, fresh — things like citrus and pineapple. They're starting to understand that eating properly makes a difference to their health.
What's your favorite restaurant? DeGidio's (in St. Paul). It's low-key, the food is good, and I love the owners. We like to go there as a family; it's kind of like being at home and everybody knows your name.
What's next? I think urban farming will be the next big thing. Right now, we're trying to move forward on that and getting the city of St. Paul involved. — Kathie Jenkins