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  • Produce Facts: Cherries

    Jun 29, 2016

    Trivia to Impress Your Friends

    cherries fresh produce

    Cherries belong to the stone fruit family along with apricots, peaches, nectarines, plums and loquats. The peak season for cherries in the United States is from May to August, and in the U.S. most sweet cherries are grown in Washington, California, Oregon, Wisconsin and Michigan.

    Scientific studies show cherries have anti-inflammatory properties and may offer potential health benefits against gout, arthritis, fibromyalgia (painful muscle condition) and sports injuries. 

    Cherry trees have beautiful small white or pink flowers that bloom around September. White flowers generally occur on commercial cherry trees, while pink flowered trees bear no fruit and are used as ornamental trees. Cherry trees will begin producing marketable crops after six to eight years and continue producing edible fruit for up to 100 years.

    Due to cultivation for many centuries, the origin of various varieties is often impossible to trace, but the sweet cherry and the sour cherry are said to be of ancient origin. The word cherry originates from the Turkish town of Cerasus. 

    Important Facts

    • Cherries should be stored at 32°F with a relative humidity of 90-95%. 

    • Keep cherries unwashed and stems attached in either a paper bag, a loosely-covered container or a loosely closed plastic bag in the refrigerator.

    • Select cherries with plump, glossy skins and green stems. 

    • Color depends on the variety.

    • Avoid soft, dull or bruised fruit. 

    • Small hard cherries lack flavor and juice.

    • Cherries don’t ripen after harvest.
  • July is Melon Month

    Jun 27, 2016
    How sweet it is! The heatwave hitting our growing regions is actually great for producing sugars in our melons.  In fact, the fruit is so sweet right now, Amerifresh Produce Specialist Sean Coenen can't help himself and grabs a second piece of melon during this segment. 

    One taste and you will see why July is melon month. 
  • Produce Facts: Plums

    Jun 22, 2016

    Trivia to Impress Your Friends


    The plum is a drupe (a pitted fruit) related to the nectarine, peach and apricot, and its flavors vary from extremely sweet to quite tart.

    Plums come in a range of shapes, sizes and skin colors. A mature plum may have a dusty-white coating, which is an epicuticular wax coating and is known as "wax bloom."

    China is the largest plum producer, but plum trees are grown on every continent except Antarctica. Most plum varieties which dominate the commercial supply of plums are either Japanese or European varieties. European varieties all have yellow to green/amber flesh and purple or blue skin. Japanese plums come in a wide range of colors from gold to blood red, but never blue/purple skin color.

    Some plum varieties are specifically bred so that they can be dried and still retain their sweetness, and these are used for prunes.

    Plums and prunes are known for their laxative effect.

    Source: 20 June 2016.

     Important Facts

    • Plums should be stored at 31-32°F with a relative humidity of 90%. 

    • If plums arrive unripened, store at 65-70 F with 95% humidity.
    • If plums arrive unripened, store at room temperature to ripen.
    • If ripe, refrigerate immediately. Ripe plums should be used quickly, their shelf life is short.
    • Handle carefully, plums bruise easily. 
  • Recipe: Honeydew Melon and Cucumber Gazpacho

    Jun 17, 2016


    Serves 4

    ½ a honeydew melon, roughly chopped
    2 medium-sized cucumbers (seeded, skin left on), roughly chopped
    1 Anaheim pepper
    6 mint leaves (plus extra for garnish)
    1small yellow onion, finely chopped
    ¾ lb kohlrabi, ¼ lb julienned, the rest diced
    1clove of garlic, finely chopped
    ½ cup blanched, slivered almonds
    ¼ cup champagne vinegar
    1 Tbsp. sesame oil
    3 Tbsp. lime juice
    Chilled water
    1 lb crab legs, or meat


    Add sesame oil to a small pan and sauté the almonds until golden brown. Let cool. Add the chopped honeydew melon, cucumbers, pepper, diced kohlrabi, mint leaves, onion, garlic, 2 Tbsp. lime juice and almonds (reserve some for garnish) in a blender and pulverize until smooth. Thin it out with chilled water to suit your consistency. Refrigerate for at least 2 hours, or overnight. Divide into serving bowls and garnish with cucumber slices, julienne kohlrabi, crab and mint tossed in 1 Tbsp. lime juice. Serve chilled.
  • Recipe: Heirloom Tomato Gazpacho

    Jun 17, 2016


    Serves 4-6

    1 yellow onion, cut into 3/8-inch dice
    3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
    1 cucumber, peeled, seeded and cut into 3/8-inch dice
    1 large red bell pepper, seeded and roughly chopped
    1 large Anaheim pepper, seeded and seeded and roughly chopped
    1 Tbsp. plus 1/2 tsp. kosher salt, plus more, to taste
    4 Tbsp. olive oil
    2 tsp. minced fresh flat-leaf parsley
    1 Tbsp. Pimenton Dulce
    2 garlic cloves
    2 Tbsp. sherry vinegar
    ½ cup blanched slivered almonds
    1 cup ice
    2 cups Veggie Power blend
    1 tsp lemon juice


    In a small bowl, stir together 1/2 cup of the onion, the Veggie Power blend, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbsp. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. 

    In a food processor, combine the remaining onion with the remaining 1 Tbsp. salt, the garlic, vinegar, ice and almonds. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes, cucumbers and peppers. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pimentón. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. 
    Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbsp. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pimentón. 
    Ladle the gazpacho into tumblers or bowls. Garnish each portion with veggie Power Blend mixture. 
  • Recipe: Watermelon and Peach Gazpacho

    Jun 17, 2016
    Watermelon and peach gazpacho


    Serves: 6

    The base:
    2 cups coarsely chopped ripe tomatoes
    2 cups coarsely chopped pitted watermelon
    1/2 medium red bell pepper
    2/3 large cucumber, peeled and cut into chunks
    2 scallions, green parts only, cut into several pieces
    Handful of cilantro or parsley sprigs

    To finish the soup:
    1/3 large cucumber, peeled and finely diced
    1 cup halved cherry or grape tomatoes (red and/or yellow)
    2 cups finely diced pitted watermelon
    2 medium ripe peaches or nectarines
    Juice of 1/2 to 1 lemon or lime, to taste
    1 small fresh hot chili (serrano, jalapeño, or the like), seeded and minced, or dried hot red pepper flake to taste
    Salt and freshly ground pepper to taste
    Fresh thyme sprigs or other fresh herb for garnish, optional


    Place the first six (base) ingredients in a food processor. Puree until fairly smooth.
    Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired.
  • The Difference between Nectarines and Peaches

    Jun 16, 2016

    Trivia to Impress Your Friends

    Nectarines are often used in the same way as peaches and are often considered as substitutes for peaches. The main difference between a nectarine and a peach is the outer surface of the fruit; nectarines have red, smooth skin and peaches have fuzzy skin.

    Nectarines also tend to be smaller, firmer and more aromatic than peaches.

    The word
    nectarine means "sweet as nectar."

  • Nectarines can be classified into free-stone or clinging varieties depending upon whether the seed is free or firmly attached to the surrounding flesh.
  • Interestingly, peach seeds may occasionally grow into trees that bear nectarines, and nectarine seeds may grow into trees that bear either nectarines or peaches.
  • Nectarine branches are grafted onto peach trees to guarantee a crop of nectarines.
  • Nectarines require a very cold winter season followed by warm weather for proper development of buds. White or pinkish-white flowers appear in early spring which develop subsequently into attractive fruits by June.
  • California grows over 95% of the nectarines produced in the United States. 
  • Nectarines are a good source of Vitamin C and fiber. 


    Important Facts

    • Nectarines should be stored at 31-32°F with a relative humidity of 90%.
    • If nectarines arrive unripened, store at store at 65-70°F with 95% humidity.

    • If ripe, refrigerate immediately. Ripe nectarines should be used quickly, their shelf life is short.

    • Handle carefully, nectarines bruise easily.
  • Snoboy Now Seen on More Canadian Highways

    Jun 14, 2016
    Gambles delivers Snoboy in CanadaA lot more people are seeing Snoboy these days as he travels around Canadian highways emblazoned on the trailers of Gambles Ontario Produce located in Toronto. 

    Gambles has distributed Snoboy produce since 1989, when it acquired the Canadian produce operations from Food Services of America

    Michael "Jake" Jacobs, Amerifresh Vice President of Supply Chain, says the trailers act as rolling billboards for select brands that Gambles sells in their marketplace.   

    "It’s exciting to be considered one of the core vendors of Gambles and also to know that Gambles feels that it is important to get the Snoboy brand more recognition in their marketplace which includes Toronto and Montreal," he says.

    At more than 90 years old, Snoboy is an icon symbolizing the best fresh produce available. To see Snoboy's proud history, go here.


  • Pluot: Plum and Apricot Hybrid

    Jun 08, 2016

    Trivia to Impress Your Friends


    Pluots and apriums, both plum and apricot hybrids, are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

    Pluots are approximately 25% apricot and 75% plum, but they demonstrate more plum than apricot characteristics; the fruit has smooth skin closely resembling that of a plum. Apriums are complex apricot-plum hybrids that show more apricot traits and flavor.

    Pluot season is early to mid-summer, but they’re often available through October. Pluots can have whimsical names like Dapple Dandy, Dinosaur Egg, and Flavor Grenade.

    A pluot has 80 calories, 19 grams of carbohydrate, 3 grams of fiber, 1 gram of protein, no fat, 225 milligrams potassium and 10% daily value of vitamin C. 

    The first pluot was sold in 1989. 


    Important Facts

    • Pluots should be stored at 31-32°F with a relative humidity of 90%.
    • If pluots arrive unripened, store at room temperature to ripen.

    • If ripe, refrigerate immediately. Ripe pluots should be used quickly, their shelf life is short.

    • Handle carefully, pluots bruise easily.
  • Pattypan Squash

    Jun 02, 2016

    Trivia to Impress Your Friends

    pattypan squashPattypan squash, also known as scallop squash, is a variety of summer squashes originating from Mexico.  This small variety of squash offers a creamy and mildly nutty flavor. 

    • Pattypan squash comes in yellow (known as sunburst), green and white varieties.
    • The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.
    • After about 35-45 days of plantation, yellow flowers appears which soon develop into attractive, flattened, disc-like fruit pods with a scallop shell with undulating edges.
    • It is often sliced, coated and fried until golden brown, or simply boiled. In Polish cuisine, the squash are pickled in sweet vinegar. 

    Important Facts

    • Pattypan squash should be stored at 45-50°F with a relative humidity of 90-95%.
    • Avoid product that is soft, wrinkled, blemished or dull in appearance.
    • Sunburst squash should be firm, smooth-skinned and small in size. The skin will be shiny and yellow in color.
    • Wash in cold water to remove any surface sand. Trim the stem end. Tender pattypan can be used with intact skin.
    • Cut the fruit into small cubes, or wedges as you may desire to use them in cooking. 
  • Mushrooms are rich in Umami, the Fifth Taste

    May 26, 2016

    Trivia to Impress Your Friends

    assorted mushroomsMushrooms are commercially produced in virtually every state. Pennsylvania, however, still accounts for over 55% of the total U.S. production.

    Mushrooms are rich in umami, the fifth taste, which is described as a savory, meaty taste sensation.

    Edible mushrooms are consumed for their nutritional value, and they are occasionally consumed for their supposed medicinal value.

    One portabella mushroom has more potassium than a banana. White and crimini mushrooms are also good sources of potassium. Potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle/nerve function.

    Popular mushroom varieties.

    Important Facts

    • Mushrooms should be stored at 32-35°F with a relative humidity of 85-90%.
    • Put mushrooms in cooler immediately upon receiving.
    • Do not rinse or sprinkle with water before storing, make sure to keep them dry. Store mushrooms in a brown paper bag to absorb excess moisture.
    • Before serving mushrooms, wash, rinse, and drain thoroughly or pat to dry.
  • Collard Greens

    May 18, 2016

    Trivia to Impress Your Friends

    collard greensCollard greens are cruciferous vegetables that are cultivated for their thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.

    Collard greens are a staple vegetable in southern U.S. cuisine and were even designated as the official vegetable of South Carolina in 2011. Collards are the oldest known greens in the cabbage family dating back to ancient times. Ancient Greeks and Romans cultivated collard greens.

    The name "collard" originates from the word "colewort," which is a synonym for the wild cabbage.

    Farmers plant collard greens early in the spring and during the summer. Harvest takes place six to eight weeks after sowing.

    Important Facts

    • Collard greens should be stored at 32-34°F.
    • Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
    • Late winter and early spring provide the sweetest and most tender collard greens.
    • Collard greens are a headless form of cabbage, similar to kale. Their leaves are broad, paddle-shaped, and grey green to deep green in color with contrasting succulent white ribs and veins. 
  • Fresh Ramps (Leeks)

    May 11, 2016

    Trivia to Impress Your Friends

    ramps - wild leeksThe fresh ramp, or wild leek as it is known in the northern US, is a vegetable with a bold, spicy flavor similar to a flavor combination of onions and garlic.  

    The bundle of leaf sheaths formed is sometimes erroneously called a stem or stalk. The entire plant is edible and the leaves, especially when young, are delicious when sauteed. Ramps make a bold flavor statement any way you use them.

    Ramps have a reputation for being powerful healers, and it turns out the claim is well-deserved. They are high in Vitamins C and A, and are full of healthy minerals and have the same cholesterol-reducing compounds found in garlic.

    Ramps appear at the start of the season in late March as far south as Alabama. The season finally ends in mid-June in the far north all the way up to Canada. They can readily be found in most parts of Europe and Northern Asia as well. They are often found in the same sandy, hilly locations where you would find morels.

    Important Facts

    • Ramps should be stored at 32-36°F.
    • Good ramps or wild leeks should have two or three whole bright green leaves with the small white bulb attached by a purplish stem.
    • The leaves are generally about six inches long, although ramps tend to be harvested at a somewhat earlier stage than are wild leeks. Depending on where you get them, ramps or wild leeks may be either still muddy from the field or all cleaned and trimmed.
    • Yellowing or withering in the leaves is a sign that they have gone too long.
  • All the Colors of the Rainbow

    May 05, 2016

    Trivia to Impress Your Friends

    rainbow carrotsRainbow carrots appear in a variety of colors including orange, yellow, red, white, purple, black and purple haze (purple/red and white center). Each unique color gives carrots different pigments and health benefits.

    The color of yellow, orange and red carrots is the result of certain carotenoid pigments present in the root. These carotenoids can be divided into hydrocarbon pigments or carotenes and oxygenated pigments or xanthophylls.

    Xanthophylls, similar to beta-carotene, give yellow carrots their golden colors. They are linked to eye health and may reduce the incidence of lung and other cancers.

    Lycopene, found in red carrots, is a type of carotene also found in tomatoes. It is believed to help prevent heart disease and, in conjunction with other phytochemicals, reduce the risk of certain cancers, including prostate cancer.

    Anthocyanins are pigments found in purple carrots. In the human body these pigments act as powerful antioxidants, immobilizing harmful free radicals. More on anthocyanins here.

    The orange carrot is a relative newcomer on the scene. Carrots were originally either purple or white, but selection and hybridization in the 16th century brought us the vitamin-packed orange carrot we know today.

    Important Facts

    • Carrots should be stored at 32-36°F with a relative humidity of 90-98%.
    • Carrots do not produce ethylene gas, but they do need to be kept away from ethylene-producing fruits and ripening rooms.
    • Carrots stay crisp longer when stored in a plastic bag.
  • Did You Know Melons are in the Gourd Family?

    Apr 27, 2016

    Trivia to Impress Your Friends

    honeydew melonMany melons originated in the Middle East and gradually spread in popularity across Europe. Honeydew melon seeds were transported to the United States by Christopher Columbus and eventually cultivated by Spanish explorers in California.  

    • Most people don't know that melons are in the gourd family along with squashes and cucumbers. Gourd refers to a family of vine-grown "fruits". So, what's the difference between melons and squashes?  Melons refer to the sweetest of these fruits. In addition, squashes are considered vegetables, while melons are known as fruits.   
    • Most melons have similar structure to winter squash, with thick flesh and an inner seed-filled midsection. 
    • According to a USDA, an estimated 30% of honeydews are consumed in restaurants.

    Can you name that melon? 25 melon varieties with photos.
    Important Facts

    Here's what you need to know: 
    • Honeydews should be stored at 45-50° F. with a relative humidity of 85-90%.     
    • Refrigerate ripe honeydew melon, store firm (unripened) melon at room temperature until softened slightly at the blossom end, and the skin color turns creamy yellow.   
    • Handle honeydew with care, because they bruise easily. 
    • Honeydew is one of the few melons that can continue to ripen once picked.
    • Once cut, honeydew melons absorb odors from other foods. Store covered.
  • Produce Facts: Kohlrabi

    Apr 20, 2016

    Trivia to Impress Your Friends

    KohlrabiKohlrabi is a vegetable which is part of the mustard family. Also called cabbage turnip, kohlrabi is not a root vegetable, but rather a fleshy bulbous stem just above the ground.

    The two varieties of kohlrabi - green and purple - should both have medium-sized firm roots and greens which are crisp and firm.

    They can be eaten raw, included in salads, steamed, stir fried, braised or stuffed.

    Their taste and texture is similar to those of cabbage heart or broccoli stems, but they are milder and sweeter. The younger stems have crispy, pleasant taste, and rich flavor. The cooked leaves have a collard like flavor.

    Kohlrabi is high in fiber, is an excellent source of vitamin C, and a good source of potassium. It contains about 40 calories per cup.

    Kohlrabi is of European origin and is popular in Germany, Russia, Hungary and China.

    Important Facts

    Here's what you need to know:

    • Kohlrabi should be kept at 32-34° F.
    • Avoid product with blemishes on the roots, leaves that have dark patches of slime, or leaves that are wilted or yellowing.
    • The coloring should be light for the green variety and deep for the purple variety.
    • Leaves can be eaten raw in salads or steamed, and the bulbs can be cooked like turnips.
  • What's the Hottest Chili Pepper?

    Apr 13, 2016

    Trivia to Impress Your Friends

    chili pepperChili peppers originated in Mexico, where chili seeds dating back 9000 years were found. The first European to “discover” chili peppers was Christopher Columbus, and it was the Portuguese who introduced chilis through their trading activities to Africa, India, and much of Asia.

    It is said that when Columbus found the small hot pods, he named them pimientos, the Spanish word for pepper.

    Capsaicin, the hot substance in chili peppers, is not water soluble but is soluble in fat and alcohol. So if your mouth burns after eating a hot pepper, don’t drink water to cool it - instead drink milk because certain protein compounds in milk literally work like detergent to strip the capsaicin from its receptor binding sites. Beer, ice cream or guacamole will also help put out the fire.

    The seeds are not the hottest part of peppers. The highest concentration of capsaicin is found at the point where the seed is attached to the white membrane inside the pepper.

    The heat produced by spices or foods is measured in Scoville Heat Units (SHU). Jalapenos have an average range of 5,000 to 7,000 (SHU) while Habanero peppers generally average 200,000 to 300,000 (SHU). The world’s hottest pepper, the Carolina Reaper, averages 1,569,300 SHU. The hottest Carolina Reaper came it at 2.2 million SHU!

    Important Facts

    Here's what you need to know:
    • Chili peppers should be kept at 40-45° F.
    • Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry, brownish lines are not a blemish. They are signs of a mature pepper and indicate hotness and flavor.
    • Chili peppers are good for you. They are high in vitamins, a good source of beta carotene, calcium, and potassium, and may help reduce cholesterol.
  • Amerifresh Names Richter President

    Apr 04, 2016

    SCOTTSDALE, Ariz. (Apr. 4, 2016) -- Amerifresh, a leading national produce marketer for foodservice and retail grocery operations, has named Jim Richter as President and CEO. 

    Richter has more than 32 years of experience in the produce and grocery industries. He was most recently CEO of Wilcox Fresh in Idaho.

    “Jim has proven success in all of the areas we know are important to help drive Amerifresh’s business forward, we are excited to have him join the SGA Family of Companies” said Slade Stewart, Services Group of America Executive Vice President and Chief Operations Officer. “His ability to provide exceptional customer service, build teams and coach Associates is a great fit with our culture.”

    Stewart said the breadth of Richter’s experience in both broadline foodservice and retail grocery support Amerifresh’s model for consistently providing the highest quality produce to these demanding industries.

    Richter has previous experience with large grocery and retail chains as well as building business with some of the largest broadline foodservice companies in the nation.

    Amerifresh is known for marketing the famous Snoboy® brand and working with growers in the top producing regions of North America, Mexico, Chile and New Zealand to provide a reliable supply of produce regardless of the season. It is a wholly-owned subsidiary of Services Group of America.

  • Purple Potatoes Bring Blast of Antioxidant

    Apr 04, 2016
    purple potatoes Purple potato is the name given to dozens of heirloom and heritage varieties of purple potatoes. Common names of these varieties include Purple Peruvian (fingerling variety), All Blue, Congo, Lion's Paw, Vitilette, Purple Viking and Purple Majesty.

    Unlike white-fleshed potatoes, purple potatoes are rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red, and purple produce such as berries and pomegranates.

    Purple potatoes can be roasted, mashed, braised, boiled, baked, fried for chips, and even confited. Their taste is similar to that of white-fleshed potatoes and they pair well with savory herbs, garlic and salad greens.

    Purple potatoes are a staple in a South American kitchen and many recipes reflect this; purple potatoes have been used in dishes for thousands of years.

    Important Facts 

    • Store between 40-50°F
    • Store potatoes in a cool, dry, well ventilated, and dark place to inhibit sprouting.
    • Avoid storing potatoes in the refrigerator as it will affect texture and taste.
    • Avoid potatoes that are soft, wrinkled, have cuts in the skin or are green-tinted.
    • Purple potatoes are cultivated in potato growing regions of South America, North America, and Europe.
  • Fiddleheads

    Mar 30, 2016
    fiddlehead fern Fiddlehead ferns appear at a stage in the growth of all ferns - they are the tightly coiled young shoot. If the shoot were left on the plant, it would unfurl into a fern frond.

    Fiddleheads are harvested and eaten as vegetables. Eat fiddleheads right away, freeze them or pickle them. The quicker they are eaten, the more delicate their flavor.

    Cook fiddleheads thoroughly before eating them to prevent food-borne illness. Illness outbreaks have occurred when the ferns were eaten raw or lightly cooked. Boil them for at least 10 minutes.

    Fiddleheads resemble the head of a violin, hence the name. There are several varieties of fiddleheads, but two common ones are the Eastern fiddelhead and the Western fiddlehead.

    The Eastern fiddlehead is the immature form of the Ostrich fern. They are tightly coiled, bright green and sweet flavored. The taste is similar to asparagus, artichokes, and green beans.

    The Western fiddlehead is the immature Wood fern and is more bitter with a dull green color and gelatinous texture.  

    Important Facts 

    • Store between 38-45°F and 90-98% humidity.
    • Wrapped tightly, fiddlehead ferns can last for two weeks in refrigerated storage.
    • Look for tightly coiled, bright green, and displaying no brown coloring or yellowing. They should have an elastic tone. 
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