LIBBY’S® 2016 Harvest Forecast: Plentiful Pumpkin

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LIBBY’S® 2016 Harvest Forecast: Plentiful Pumpkin

Pumpkin Production Projected to Increase in 2016
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Pumpkin Production Projected to Increase in 2016 @LibbysPumpkin @NestleUSA #sustainablefarming
Monday, October 3, 2016 - 9:05am

CAMPAIGN: Nutrition Health and Wellness

CONTENT: Press Release

Solon, Ohio, October 3, 2016 / 3BL Media/ - Pumpkin lovers can breathe a collective sigh of relief; reports from Morton, IL, the self-proclaimed pumpkin capital of the world, indicate there will be no shortage of pumpkin this year. The harvest forecast comes at a time when baking season is underway and canned pumpkin purchases increase. Fans of all things pumpkin will have an abundant supply to create their most flavorful seasonal recipes with LIBBY’S® 100% Pure Pumpkin during the autumn and winter months. The supply is projected to remain strong throughout 2017.

“After a disappointing 2015, we’re happy to share that this year’s harvest forecast indicates that the national pumpkin shortage is over,” said Evan Lunde, marketing manager for LIBBY’S®. “Consumers can be confident that there will be plenty of LIBBY’s® canned pumpkin for their baking needs this season.”

Back in 2015, record rain fell during the month of June in Illinois, where about 90 percent of the pumpkins grow in the U.S . Last year’s crop reports show that LIBBY’S® yields were reduced by half, and the harvest ended a month earlier than usual. Consumers were faced with the possibility of not having access to adequate amounts of canned pumpkin for holiday pies and other seasonal baking needs. About 80 percent of pumpkin sales occur during baking season, which begins in September and continues through the end of the year.

LIBBY’S® has taken extra steps to ensure a successful yield in 2016, including planting more seeds on additional acreage so that its 100% pure pumpkin puree will be on shelves year-round. This video footage chronicles LIBBY’S® 2016 harvest and shows the seed-to-can process, where pumpkins are taken from the farm, canned and loaded for distribution in just four hours.

“This year’s crop is far better than in 2015, when we experienced heavy rain during our critical growing months early in the season. The rain resulted in a national shortage of canned pumpkin that carried into the current year,” explains Jim Ackerman, agriculture manager for the Nestlé-owned LIBBY’S® canning facility in Morton. “Mother Nature is on our side in 2016 and growing conditions have been favorable. In fact, we have received average to above average yields this year."

LIBBY’S® 100% Pure Pumpkin is a key ingredient for the holiday baking season. LIBBY’S® is made from a very special variety of pumpkin called “Dickinson” to ensure its delicious taste, creamy texture and pleasing orange color. And just like the label says, LIBBY’S® contains only pumpkin, with no added salt, sugar, flavorings or preservatives.

Pumpkin, a form of squash, is a member of Cucurbitaceae family and can be identified on the exterior by its ribbed skin and spikey spine. Not only is pumpkin a form of squash, but zucchini, watermelon, cucumbers and a few melons are also part of the squash family as well.

For more information on LIBBY’S® Pumpkin and for recipe ideas, visit

Be sure to follow LIBBY’S® Pumpkin on Twitter, on Facebook and on Pinterest.

Media Contacts:

Nestlé USA
Roz O’Hearn
30003 Bainbridge Road
Solon, Ohio 44139

Interfuse Communications
Erin Jundef
12777 W Jefferson Blvd
Los Angeles, CA 90066

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Keywords: Environment & Climate Change | LIBBY’S® | Nestle | food and farming | pumpkin | sustainable farming

CAMPAIGN: Nutrition Health and Wellness

CONTENT: Press Release