Frequently Asked Questions

1.   What are the advantages of using peeled pimientos rather than unpeeled?

Since pimiento skins are sometimes more difficult to digest, healthcare accounts normally prefer a peeled product. Unpeeled pimientos are less expensive and are more suitable for customers without healthcare applications.

2.   What is the shelf life of our canned peppers and pimientos?

Moody Dunbar, Inc., guarantees that all of our products will have a minimum shelf life of at least one year from date delivered to the initial purchaser.

3.   Which of our products have been certified Kosher?

All of our products, except for our Candied Yams.

4.   What is the difference in yams and sweet potatoes?

Consumer perception only. All U.S. processors process what are technically sweet potatoes. True yams are not grown in North America. Our products may be labelled as either yams or sweet potatoes. Federal label laws dictate that if the label uses the term, "Yam", then "Sweet Potatoes" must also be used on the label.

5.   Is it acceptable to use products in swollen cans?

No! Safety dictates disposal.

6.   Do we pack peppers or pimientos suitable for use in frozen entrees (or other frozen products)?

Yes! All of our canned peppers or pimientos may be used in a frozen finished product. Our excellent texture holds up well when further processed or cooked.

7.   Are UPC symbols on all our labels?

Yes

8.   What factors support our statement that our products deliver true value?

Our product quality means few problems and little, if any, waste. Our service level means virtually no out-of-stocks or down time. We invest heavily to ensure a dependable supply. A variety of styles and cuts provide significant labor cost savings.

9.   Why should a customer substitute diced or sliced pimientos for the whole pimientos he has been using?

Chances are he/she is slicing or dicing the whole pimientos he is using since very few menu items require whole pimientos. Therefore, using our product means a saving on labor expense and a very uniform product.

10.   What is the difference in a red bell pepper and a green bell pepper?

Ripened green bell peppers turn red naturally. (Some hybrids turn purple, yellow, etc.). Red ripe bell pepper has a distinctively milder taste than green.

11.   What are the differences in a red bell pepper and a red pimiento?

Both the Bell Pepper and the Pimiento belong to the same species: Capsicum annuum. Therefore, there is no scientific difference; both peppers are different varieties of the same species. However, they differ in: Size, Shape, Taste, Nutritional Value and how they are used. The flesh of the pimiento tends to be sweeter, more succulent and more aromatic than that of the red bell pepper. Bell pepper tends to have a less aromatic flavor. Pimientos are usually more heart-shaped with a single lobe. Whereas, the red bell pepper will have 3-4 lobes. Pimiento Peppers are not available as a fresh produce item. The market developed recipes around Pimientos packed in cans or glass jars. Moody Dunbar, Inc. is the only U.S. Packer of 100% domestic pimientos.

12.   Why do peeled pimientos cost so much more than unpeeled pimientos?

There is additional expense in peeling the pimientos (both equipment and labor). We get significantly fewer cases of finished product per ton with peeled versus unpeeled.

13.   What percentage of an unpeeled bell pepper consists of stems cores and seeds?

Approximately 40%. (So the true cost of fresh peppers is much higher than the cost per bushel when you factor in labor to wash, core, stem and remove seeds.)

14.   What are the advantages of canned peppers versus frozen peppers?

Canned peppers require no special handling or expensive storage. Frozen often breaks down when thawed. Also, canned supply is consistently dependable, has better taste and texture.

15.   What are the advantages of canned peppers versus dehydrated peppers?

Canned product is much more likely to retain true color, taste and texture. Cost is generally about the same. Dehydrated has a straw-like odor, color and taste.

16.   What are the ingredients in our roasted peppers?

Bell peppers, water, citric acid and salt.

17.   What is the determining factor in the percentage of red versus green in our mixed pepper items?

This is a field-run product so while we strive for consistency in the ratio of red to green, the color mix will vary. We do not guarantee a specific color mix percentage.

18.   Why is it that Moody Dunbar is the most dependable source of supply for canned peppers and pimientos?

Because of two distinct locations (facilities) for growing and processing (East and West Coast). This gives strong ability to overcome weather-related problems. Additionally, the vast majority of our peppers and pimientos are contracted with growers. We do not depend primarily on the open market to source raw product.

19.   How long has Moody Dunbar been in business?

Since 1933.

20.   What sort of growing conditions best suit the growing of bell peppers and pimientos?

Warm days, cool nights and well drained soil. Moderate is the key to good crop yields.

21.   What quality advantages do our canned peppers and pimientos have versus our competition?

Our product is virtually free of seeds, stems and cores. Consistent and higher drain weights compared to market average. Highly dependable source of supply. We offer wide varieties of styles or we can custom pack. Our raw product is grown just for processing, therefore the best quality raw product is canned -- not sold as produce. We specialize in peppers -- it isn't a sideline.