Sun Rich Overview Presented by Marvin Edris September 2011

1. Sun Rich Overview Presented by Marvin Edris September 2011

2. Discussion Outline • Sun Rich Vision/What We Do/Values • Review of Operations • Capabilities Review • Product Offerings • Marketing Support • Selling Sun Rich Fruit Products

3. Sun Rich Vision • Healthy Eating Easy

4. What We Do We create a fresh, safe, convenient fresh cut-fruit experience.

5. Our Strength Our ability to deliver high quality products consistently by effectively managing labor, agricultural and other process variables.

6. Our Values • Safety • People • Excellence • Sustainability IT’S OUR VALUES THAT MATTER.

7. Sun Rich Evolution • Started in 1988 • 4 staff • Today: • Sales: $115+ Million • 1100+ Staff • Facilities in LA, Toronto, Vancouver, Reading • 7 Regional Sales Managers • 50+ Brokers covering North America • Sysco Top 100 Vendor Award • All facilities NSF Davis Excellent rated

8. Business Summary • Selling through full line food service distributors throughout N.A. to restaurants, hotels, universities, hospitals, etc. Distribution

9. Distribution Capabilities

10. Products, customization Private label support Fast (<48hr) order turnaround Freshness/sourcing Labor savings ensure consistent costing and profitability Consistent, year-round pricing 22+ years of exclusive precision fruit cutting experience Maximum food safety Multiple facilities ensure maximum freshness to all geographic areas Sales support/training/customer service Sun Rich Benefits

11. Capabilities - Products • Fruit Salads • Fruit Salad Deluxe • Rio Citrus Salad • Oranges • Sections • Rounds • Grapefruit • Sections • Rounds • Apples • Red • Green • Mixed

12. Capabilities - Products • Cantaloupe • Chunks • Spears • Halves • Honeydew • Chunks • Spears • Halves • Golden Sweet Pineapple • Rings • Sections • Spears • Halves • Peeled & Cored

13. Sun Rich Signature 21 Days Fruit al Fresco™ 13 Days Retail Products 8 – 18 Days Product Lines

14. Product Lines Portion-Pack Apples, Grapes, & Apples/Grapes

15. Exciting New Products… ¼” Diced Pineapple & Mango Mix¼” Diced Pineapple ¼” Diced Mango 8 & 24lb sizes 8lb Minted Citrus Salad Kit 6lb Fruit Salad with Apples 12x8oz Pineapple Chunks 12x8oz Mixed Melon 12x8oz Fruit Salad Deluxe

16. Exciting New Products… 1x6lb Cantaloupe Halves 3x6lb Cantaloupe Halves 1x6lb Honeydew Halves 3x6lb Honeydew Halves 2x6lb Can/Hon HalvesMix Pack Pine/Hon/Can Halves3x6 lb Mix Pack 1x6lb Pineapple Halves 3x6lb Pineapple Halves 1x6lb Dry Pack Carton 2x6lb Dry Pack Carton 3x6lb Dry Pack Carton

17. Exciting New Products… 24lb Cantaloupe Halves 24lb Honeydew Halves 24lb Pineapple Halves

18. About Fruit al Fresco Preservative-Free Fruit Products • Preservative-Free • Fresh, crisp, just-cut flavor & texture throughout 13-day shelf life • How we do it: • Source high quality raw materials • Process fruit according to strict QA standards • Pack product in special preservative-free solution

19. Customer-Product Matching Signature Product – 21 Day • Operators: • 1x week delivery • Demand extendedshelf life • Variety of sizes • Variety of products

20. Customer-Product Matching Fruit Al Fresco™ - 13 Day • Operators: • 2 - 3x week delivery • Demand preservative free quality

21. Customer-Product Matching Retail and Portion Pack Products: 8 - 18 Day • Operators: • 3x week delivery • Demand preservative free quality • Wants dry pack

22. We receive fresh raw product daily Strict raw product quality standards (brix, size, appearance, quality…) Rapid raw product inventory turnover (FIFO) Produce to order with 12 hour turnaround In production for less than 1 hour ensuring fast return to cold product storage Maintenance of cold chain integrity throughout processing Education and management of cold chain awareness from our dock to yours Your Assurance of Freshness

23. Fruit Sourcing

24. Quality Assurance Lab HACCP Station QA Reference Sample Library Electronic Temperature Controls Our Capabilities - Quality Assurance/Food Safety

25. Food Safety Strengths • Food Safety is our #1 priority • Regular audits by independent 3rd parties (e.g. AIB, NSF Davis) • Plants consistently rated at top of scale in the industry • Stringent working GMP, HACCP programs in place

26. Summary of Key Benefits • Sun Rich can customize to customers needs via cut, mix, service, packaging, private labeling • Consistent, superior product quality • Fresh-cut fruit experience • Freshness is our driver • Maximum food safety • Labor savings • Service

27. Marketing Support Web • 2 great websites filled with information to keep you informed about our products: www.sun-rich.com www.fruitalfresco.com

28. Marketing Support • POS – including overprints

29. Marketing Support • Tradeshow support • Tradeshow banners • Tradeshow kits • Show handouts • Sun Rich attendance

30. Focus Segments • B&I • Healthcare • Hotels & Resorts • Colleges and Universities • Chain Restaurants • Catering • Canadian Retail

31. The Opportunity • Fresh fruit is the favorite snack food for kids 2-12 and the 3rd most popular with adults (NPD Group Snack Track 2005) • Per-capita consumption of fresh-cut fruit grew 15% in 2004-2005 (Pellegrini, M. 2004. State of the produce industry. Grocery Headquarters)

32. Fresh-Cut Fruit Category The Opportunity • USDA predicts that fruit-especially citrus-will be among the fastest-growing food categories through 2020 (Blisard, N. 2004. Food consumption and spending to 2020. USDA)

33. Understanding The Operator • Why is this important? • Value added fruit is not inexpensive • Value added fruit is very temperature sensitive • Operator’s time is valuable • Value added fruit is not the right choice for all operators • Do they currently use fruit? How? • Awareness of the operators cold chain • Awareness of the operators volume requirements • Awareness of the Operators menu/flexibility • Understanding which product attributes contribute to their success

34. Understanding The Operator • What are the key success factors in an operators business • Margin • Turnover • Check Average • Service • Quality of Offerings • Flavor • Appearance • Cost management • Non-commercial segment • How do value added products support these success factors?

35. Consistent price Consistent quality Consistent Yield Labor free Food Safety Convenience Added shelf life without preservatives Product variety and consistency Reduced other costs Meets current trends Margin assurance Reliability Costing,planning ability Reduces labor reliance Risk Aversion Service Adds convenience - Reduces loss/cost Cut consistency, products not otherwise used Storage, waste, training, cleanup Delivers healthy options The “Values” of Value Added

36. Value Added Fruit Challenges • Cold Chain – full shelf life is only achieved through consistent cold chain under 4C. • Logistics – short shelf life products require frequent deliveries to distribution, excellent inventory and/or order management and frequent distribution. • Attitudes – white table cloth chefs, “in-house” concepts

37. Applications • Breakfast • Lunch • Dinner • Snack • Conclusion • Any place • Any time

38. Healthcare – Profit Opportunity • Staff cafeteria • Salad bar - food cost $0.155 per oz. • No Labor • Food Safety • Consistent Price Don’t forget grab-n-go

39. Healthcare – Profit Opportunity • Patient Feeding • Diced products • Nutritional Info available

40. Business Cafeterias • Salad bar - food cost $0.155 per oz.

41. Business Cafeterias • “Fruit for Fries” • 6 oz fruit portion $ 0.96 • Creates colorful plate presentation

42. Restaurants • “Fruit for Fries” • Premium of $0.60 re-captures margin dollars • Reduces fat content

43. Restaurants • Breakfast • Fruit and yogurt/cottage cheese • Fruit and granola • “Fruit for potatoes” • Operator will need to charge a premium • “It’s not what you pay, it’s what you charge” • Sunday brunch

44. Restaurants • Desserts • Helps to sell more desserts • Attractive “price point” • Healthy options • Guilt free

45. Catering • No labor • Consistent price

46. Hotels • Continental breakfast • No labor • Raises quality of offering • Catering • No labor • Consistent price allows for effective pricing • Fresh cut items, parallel cuts, peeled and cored

47. Opportunities • Segments • B&I • Healthcare (Hospitals and Nursing Homes) • Education (Schools and College/University) • Limited Service • Full Service • Retail Deli • Lodging, Recreation and Airlines • Others – Military, Child Care, Continuous Care, Retirement Centers

48. Opportunities • Sell as a bundle • Offer product as part of breakfast menu • Combo with muffin • Fruit for hash brown • Combo with cereal, coffee and juice • Sampling portion-pack • Use rebate coupons where necessary

49. Opportunities Sun Rich Tools Samples Research Available Power Point Presentations Costing Worksheet National Account Contracts Success Stories

50. Key Benefits – Operators • Excellent Flavor – Flavor and texture are superb throughout the shelf life. • Clean & Convenient – Just open the pail and serve. No mess or fuss. • Long Shelf Life – 21 day shelf life reduces waste with excellent quality. • Safer than In-House Cut – All products are hygienically prepared and packed, minimizing food safety concerns. • Reduced Costs – Eliminate costs associated with training, labor, storage, and waste. • Increased Profitability – Add fresh fruit quality and variety at a reasonable, consistent price.