Chicken of the Sea Frozen Food and Empress International Merge

Home , Chicken of the Sea, Lou Groen

VOLUME 6 / Number 2 / SPRING 2011 the newsmagazine for the food industry professional (left to right) Chicken of the Sea Frozen Foods Executive V.P. Paul E. McCarthy; President / CEO Bryan Exciting and new seafood sensation… Rosenberg; and V.P. of Sales/Mktg. Brenden Beck. Chicken of the Sea Frozen Food and Empress International merge

January 1, 2011 marked a The new Chicken of the Sea Frozen Foods new and exciting beginning corporate headquarters is in El Segundo, for Chicken of the Sea CA with their Lake Success, NY office Frozen Foods and Empress continuing to serve the company with sales International. The two and operations staff. companies have officially merged and “Ultimately, this is all about people. I’m are now conducting finfish,” Rosenberg explained. In addition, most excited and proud about the team business as Chicken of the merged organization will be an even we have brought together.” Rosenberg the Sea Frozen Foods, a division of Thai stronger and more important partner to commented about the diverse experience, Union Frozen Products PCL. our supplier base.” Continued on page 71 In talking with Bryan Rosenberg, the company’s President & CEO, he discussed how the combination of the two businesses Food industry’s marketing event of the year… is already bringing benefits to their customers and suppliers. Thriving in a Global Economy “We’re now able to offer Urner Barry is pleased to attended and recognized a wider array of products, announce its Executive marketing events in the including pasteurized Conference and Marketing industry. crabmeat and value-added Seminar is back at the seafood products to the Bellagio, Las Vegas, The program will kick-off customers that were serviced Nevada, May 1-3, 2011. on Sunday evening with a by the Empress team, while Chicken of The conference theme welcome reception. Monday the Sea Frozen customers now have access this year is Thriving in a Global Economy. begins with its opening ceremonial event to additional items including Xcellent Industry executives will learn how to followed by a keynote address from Donnie brand Latin American shrimp, warm water compete effectively in the international lobster tails, Canadian snow crab, and marketplace at one of the most widely Continued on page 70 On the inside… 7 Eggs have less 20 24 cuts from the 23 NFI Looks at how cholesterol, more CAB® brand fit the to spread the good Vitamin D. criteria for lean beef. word. USDA analysis reveals Flavor does not have to Messages emphasize the average amount of be the sacrificial lamb not only benefits but cholesterol in a single of healthy eating. Many scientific facts. large egg is 14 percent high-quality cuts of beef lower than previously are lean. recorded. www.apbbeef.com

2 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 X ______Sign here for approval and fax to: 732-240-6332 Date URNER BARRY’S REPORTER • VOL. 6, NO. 2 • spring 2011

the newsmagazine for the food industry professional Center of Page 1 Chicken the plateof the Sea Frozen Publisher Foods and Empress Paul Brown Jr. International merge

Senior Editor Russ Whitman Urner Barry’s Executive Managing Editor Joe Muldowney Conference: Thriving in a Global Economy Contributors Janice Brown Jim Buffum Chris Byrnes Haidee Elliott Richard E. Gutting, Jr. Main ingredients 28 National Turkey Federation recognizes innovative Jim Kenny 4 Conference theme: double in a decade— foodservice operators Andrew Knox sustainably 40 How the declining cow herd affects you Rachel Kretzmer 6 Eggs are now naturally lower in cholesterol Angel Rubio 43 ExpoCarnes, the bridge to new relations in the meat John Sackton 10 Urner Barry hosts Seafood Import Workshop in and poultry industry Miami Jill Seeland 53 2nd Edition Commercial Guide debuts in Boston James Serpico 10 New supply-chain risks and opportunities Bill Smith 54 Commercial Guide Sample - Wahoo 16 Waiting for the Blue Revolution MaryAnn Zicarelli 56 Making the rounds with UB’s Reporter 22 Not waiting for our January 2011 58 Meat, poultry to have nutrition Copy Editors 24 Gluten for punishment, a look at Celiac disease labels by 2012 Linda Lindner 32 Food inflation finds itself unpalatable 69 White or yellow fat? Art Director 34 Higher hog prices on the horizon Glenn F. Juszczak 42 American Egg Board launches incredible campaign

Production Manager 44 Butterball implements automated deboning A la carte Chris Ashley system, maximizing ergonomics, efficiency and 13 Feed your smart phone safety these new food apps Associate Designer 46 9th International Seafood Summit in Vancouver 14 No dye necessary! Maria Morales 48 Tippmann Group: the 18 Holiday foods from around the ‘ice’-ing on the cake Advertising world: Easter Janice Brown 50 Boneless beef record 26 New York eatery a true culinary mecca prices 30 A ‘deli-cate’ subject Subscription Information 52 Economy impacts 800-932-0617 cargo freight 36 A taste of French Vietnamese cuisine 61 Consumers respond 38 NAMP “guiding” Spanish users with its all-new Meat to reporting of animal Buyer’s Guide treatment 38 COMTELL® mobile Website now available 66 Legal’s Roger Berkowitz hosts 41 Food industry uses video to receive market ‘outlaw fish’ dinner in Boston information, news and educational material 68 60 Seconds with Richard E. Gutting, Jr 57 Test your protein knowledge An Urner Barry Publication Published Quarterly 59 The Reporter’s Guide to... Tuna Printed in the U.S.A. Copyright © 2011 60 Creativity and Editorial and Publishing Offices News bites innovation deliver Tel. 732-240-5330 • Fax 732-341-0891 8 2010 dietary guidelines affirm role of lean protein 182 Queens Boulevard, Bayville, NJ 08721 McDonald’s delights www.urnerbarry.com • [email protected] 15 Sysco announces “supplier of the year’’ awards 62 Ecuador: agriculturally Nothing may be reproduced in whole or part 20 What ‘lean’ means in beef marketing rich without written permission from the publisher. 27 What every seafood buyer should know about 64 Boston’s iconic restaurants at a glance

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 3 GOAL 2011 goes to Chile,‘the end of the world’... Conference theme: double in a decade—sustainably Contributed by Global Aquaculture Alliance

The eye-opening realities regarding major global shifts in seafood consumption revealed during GOAL 2010 in Malaysia will be further addressed at GOAL 2011, scheduled for November 6 - 9 in Santiago, Chile. Photo courtesy ArminPhoto Ramírez courtesy GOAL 2011’s host city , Santiago, is Chile’s “The kind of information presented by last year’s GOAL capital. The bustling city anchors the “Assisting northern section of the central valley aquaculturists speakers, such as the explosion of the global middle class between the Pacific Ocean and the in answering and the fact that China will soon have to import huge impressive Andes Mountains. amounts of seafood for its populace, plays a key role in growing food planning for the leading seafood companies and groups needs will be an that attend GOAL,” Wally Stevens, executive director important role of GOAL organizer Global Aquaculture Alliance, said. of GAA in the “GOAL has become an important piece in the puzzle of next few years.” success in international seafood commerce.”

When the Global Outlook for Aquaculture Leadership conference series Since 1979 convenes in Santiago, its first stop in the Southern Hemisphere, the GOAL program will include summarized data on global fish and shrimp production and markets, but then go beyond the numbers to address issues, project trends and identify opportunities. Poultry SPecialtieS, inc. All Categories Poultry At GOAL 2010, Stevens challenged the global aquaculture community to Retail • Food Service • Industrial • Export quickly adjust to meet the world’s soaring demand for seafood. That challenge Professional Sales & Procurement Service quickly became the theme for GOAL 2011: “Double in a Decade—Sustainably.” Call Jim, Tommy or Jason 479-968-1777 Assisting aquaculturists in answering growing food needs will be an important (Fax) 479-967-1111 role of GAA in the next few years. By bringing together hundreds of seafood P.O. Box 2061 • Russellville, Arkansas and aquaculture leaders, GOAL 2011 will provide a forum in which to examine Email: [email protected] such emerging issues and seek collaborative solutions.

4 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______“How will the aquaculture and headed toward restoring country’s extensive natural beauty and sector adjust as new middle- Chile’s position as a top eclectic communities. class consumers call for salmon producer. The more and more seafood?” GOAL 2011 schedule will GOAL 2011 will convene at the Grand Stevens asked. “Will include options to visit Hyatt Santiago, an “in-town” five-star existing facilities be able aquaculture farms and luxury hotel with a resort feel. Located to push out more product? other destinations. in the exclusive Las Condes district of Will new culture areas be Santiago, it offers easy access to the city developed? Will advances GOAL 2011’s host center, mall shopping, restaurants and in technology once again be city, Santiago, is Chile’s attractions. GOAL attendees will receive a our savior? How will this level of capital and national center of reduced rate and additional amenities at growth be financed? And how can all commerce. The bustling city anchors the official GOAL 2011 conference hotel. of this be accomplished sustainably?” the northern section of the central valley between the Pacific Ocean and the GOAL Participation The End of the World impressive Andes Mountains. Just south GOAL 2011 is a unique annual event In its review of global aquaculture lies the Maipo Valley, home to great farms for top representatives of international production, markets and issues, the and the center of the country’s wine aquaculture and seafood companies, GOAL 2011 meeting will also highlight production. Farther to the south, primeval organizations and institutions. Invitation Chile, a country whose name was derived forests and enchanting lakes command notices will be distributed soon to from a native word meaning “where the the valley. previous attendees. land ends.” Chile is over 6,400 kilometers long Additional information on the GOAL In this diverse area, aquafarmers are in and reflects a wide range of climates, program, registration and tours is posted comeback mode thanks to effective changes geography, wildlife and city life. The at www.gaalliance.org. To be considered in infrastructure and forward-looking Global Aquaculture Alliance recommends for participation in GOAL 2011, contact policies. Its salmon farms, for example, that GOAL participants schedule time GOAL coordinator Sally Krueger at +1-314- are addressing disease-related challenges around the conference to explore the 293-5500, [email protected]

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 5

X ______Sign here for approval and fax to: 732-240-6332 Date Incredible news for the incredible edible egg… Eggs are now naturally lower in

Contributed by “Enjoying of cholesterol in one large egg is with eggs in 2002, and while most American Egg Board 185 mg, 14 percent lower than nutrients remained similar an egg a previously recorded. The analysis to those values, cholesterol According to new day can also revealed that large eggs now decreased by 14 percent and nutrition data fall within contain 41 IU of vitamin D, an vitamin D increased by 64 from the United current increase of 64 percent. percent from 2002 values.” States Department cholesterol of Agriculture’s guidelines…” “We collected a random sample The collected eggs were sent to Agricultural of regular large shell eggs from 12 locations a laboratory at Virginia Tech University to Research Service (USDA-ARS), eggs across the country to analyze the nutrient be prepared for nutrient analysis at certified are lower in cholesterol than previously content of eggs,” says Dr. Jacob Exler, nutrient analysis laboratories. The samples thought. The USDA-ARS recently reviewed Nutritionist with the Agricultural Research were randomly paired for the testing the nutrient composition of standard large Service’s Nutrient Data Laboratory. “This procedure, and the analysis laboratories eggs, and results show the average amount testing procedure was last completed tested samples to determine composition of a variety of nutrients including protein, fat, vitamins and minerals. Accuracy and precision were monitored using quality control samples.

According to Dr. Exler, this procedure is standard for the National Food and Nutrient Analysis Program (NFNAP), the program responsible for analyzing the nutrient composition of a wide variety of foods and making nutrition information publicly available. This information is available on the nutrient data lab website at www.ars.usda.gov/nutrientdata. The new nutrient information will also be updated on nutrition labels to reflect these changes wherever eggs are sold, from egg cartons in supermarkets to school and restaurant menus.

Cracking Egg Myths Over the years, Americans have unnecessarily shied away from eggs— despite their taste, value, convenience and nutrition—for fear of dietary cholesterol. However, more than 40 years of research have demonstrated that healthy adults can enjoy eggs without significantly impacting their risk of heart disease.

“My research focuses on ways to optimize diet quality, and I have long suspected that eliminating eggs from the diet generally has the opposite effect. In our own studies of egg intake, we have seen no harmful effects, even in people with high blood cholesterol,” says Dr. David Katz, Director of the Yale University Prevention Research Center.

Enjoying an egg a day can fall within current cholesterol guidelines, particularly

6 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 To celebrate the good news about cholesterol eggs, Moark and Sauder’s Eggs joined if individuals opt for low-cholesterol foods together to donate 100,000 eggs to the throughout the day. The 2010 Dietary Food Bank for New Guidelines for Americans suggest that York City on behalf eating one whole egg per day does not of America’s egg farmers. result in increased blood cholesterol levels and recommend that individuals consume, on average, less than 300 mg of cholesterol per day. A single large egg contains 185 mg cholesterol.

Some researchers believe the natural decrease in the cholesterol level of eggs could be related to the improvements farmers have made to the hens’ feed. Hens are fed a high-quality, nutritionally balanced diet of feed made up mostly of corn, soybean meal, vitamins and minerals. Poultry nutrition specialists analyze the feed to ensure that the natural nutrients hens need to stay healthy are included in their diets. Nutrition researchers at Iowa State University are compiling a report to outline potential reasons for the natural decrease in cholesterol in eggs.

Nutrient-Rich Eggs Eggs now contain 41 IU of vitamin D, which is an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of vitamin D meaning that one egg provides at least 10 percent of the Recommended Daily Allowance (RDA). Vitamin D plays an important role in calcium absorption, helping to form and maintain strong bones.

The amount of protein in one large egg— 6 grams of protein or 12 percent of the Recommended Daily Value—remains the same, and the protein in eggs is one of the highest quality proteins found in any food. Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.

For more information on cholesterol and the nutritional benefits of eggs, along with recipes and cooking tips, visit www.IncredibleEgg.org.UB

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 7 Keeping America healthy… 2010 dietary guidelines affirm role of lean protein In late January 2011, USDA Secretary to need to be better students and be Tom Vilsack and Secretary of Health prosperous in the future.” and Human Services Kathleen Sebelius announced the 2010 Dietary Guidelines The new 2010 Dietary Guidelines for Americans. Both signed off on for Americans focuses on balancing the recommendations of the Dietary calories with physical activity, Guidelines Advisory Committee whose and encourages the importance report stated obesity to be the greatest of making the best use of threat to public health. calories by having nutrient dense calories as opposed to “The new Dietary Guidelines are based empty calories. on the best evidence, the best science, great participation from the wonderful “The guidelines provide direction advisory committee and lots of input from in terms of foods to avoid in great the public,” Sebelius said. “This is one in amounts and foods to eat more a series of tools to give Americans better of,” Vilsack said. “More fruits and information about how to stay healthy, vegetables, whole grains, low-fat how to become healthier, how to make the dairy, lean proteins including more healthier choices that our kids are going fish and seafood; less sodium, less sugar specific groups like pregnant women. Key and less saturated fat for sure.” recommendations include:

Underscoring that that the guidelines • Increase in vegetable and fruit intake; affirm the role that lean meat and poultry • Consume at least half of all grains as Your Direct Source can play in a balanced diet, AMI Executive whole grains; Vice President James H. Hodges said, “Meat • Eat a variety of protein foods; Premium red King Crab and poultry products are some the most • Increase the amount and variety of Traceable • Sustainable nutrient dense foods available, are excellent seafood; sources of complete protein, iron and zinc • Replace protein foods higher in solid fats Red King CRab • Snow CRab and maintain an excellent nutrition per with choices that are lower in solid fats dungeneSS CRab • alaSKa Cod calorie ratio. Complete proteins provide all and calories and/or are sources of oil. Phone: 206.284.1947 of the essential amino acids necessary for E-mail: [email protected] growth and good overall health.” “It is noteworthy that the government’s Web: www.keyportfoods.com previous recommendation that consumers The guidelines include 23 key recommen- eat five to seven ounces from the meat, dations for the general public and six for poultry and beans group will remain unchanged. This makes sense because the Dietary Guidelines Advisory Committee’s documents show that the meat, poultry, Country Charm Egg fish, eggs, nuts group is the only group that is consumed in the recommended Distributors, Inc. amount,” Hodges said. Quality Eggs in the Southeast More consumer-friendly advice and tools, including a next generation Food * Since 1975 * Pyramid, will be released by USDA and HHS in the coming months. Details of Producers of Carton the new Dietary Guidelines as well as Graded Loose, Nest Run Eggs some online tools to help implement them are available at www.usda.gov and Contact Brent Booker • (706) 652-2164 PO Box 370, Gillsville, GA 30543 www.dietaryguidelines.gov.UB

8 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 X ______Sign here for approval and fax to: 732-240-6332 X ______Sign here for approval and fax to: 732-341-0891 ______Date Dated ______www.frazerfrost.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 9 Another sold-out venue… Urner Barry hosts Seafood Import Workshop in Miami Since 2007, Urner Barry has played host such as the new food safety legislation, to Seafood Import Workshops throughout managing sustainability and traceability the United States which have enlightened requirements, third party audits and attendees about the specifications, certifications, product contamination classifications and other legal regulations and recalls, the responsibility of seafood buyers and sellers of seafood in the executives for following legal procedures, United States face. Presented by Richard and an overview of NOAA Office of Law E. Gutting Jr., attorney and well-known Enforcement’s role concerning seafood expert on importing seafood with first- import/export. hand knowledge of agency requirement policies, the workshops aim to improve Urner Barry hosts the Seafood Import compliance and provide valuable Workshop series several times a year information from knowledgeable Trace Register, Ray Markley from throughout the country. If you would professionals. Shorepoint Insurance, and Jeff Radonski like to see the next workshop take place of NOAA enforcement, and Mary Snyder, in your area, please contact MaryAnn@ This past January, attendees from seafood formerly with the FDA, and covered topics urnerbarry.com.UB companies on the East Coast attended the sold-out Urner Barry Seafood Import Workshop in Miami, Florida, and had Laws that govern the buying and selling of seafood… the opportunity for a lively exchange with NOAA enforcement personnel about current rules on importing seafood. New supply-chain

The workshop, led by Dick Gutting, included speakers Andy Furner from risks and opportunities

By Richard E. Gutting, Jr., Attorney

The Urner Barry workshop on are prosecuted under the Lacey Act. importing seafood included several lively discussions about the recent Andy Furner from Trace Register uptick in Lacey Act prosecutions. brought us up to date on the expanding Thanks to the participation of NOAA use of third-party certifications and Fisheries Special Agent Jeff Radonski, traceability systems in the supply chain we were given an inside look at the and what additional developments different fishery laws that govern seafood buyers should expect. Andy the buying and selling of seafood. commented that the major drivers for Jeff’s message—which is important to change are retail buyers and NGOs; repeat again—is to always check the that most large buyers are demanding fishery rules before you start buying certifications and traceability and or importing a new seafood item. that as a result, the way seafood Each species is different, and it’s easy importers are interacting with their to get into trouble if you don’t fully foreign suppliers on food-safety and 49 understand the rules. environmental issues is changing.

Ray Markley from Shorepoint My colleague Mary Snyder told us the Insurance Services explained how “good news” about the new food-safety insurance companies are trying to law is that seafood firms are ahead stay ahead of the regulatory changes of the curve with HACCP. Her “bad DEEP SEA impacting seafood buyers and the news” is that seafood will come under expanded risks they pose. What increased FDA scrutiny—and if FDA’s SHRIMP impressed me was Ray’s discussion of a budget is not increased, the agency Importing Company new insurance policy he helped design will require seafood firms to pay for that will cover legal defense costs and more third-party inspections and [email protected] some losses if you and your company certifications.UB www.deepseashrimp.com

10 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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12 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 Let’s order some apps... Feed your smart phone these new food apps

Whether you are looking for recipes, need The government is also doing its job to locate a mobile restaurant, or just need to keep consumers safe through the information about Recalls.gov App. Receive alerts when your food, an recalls are announced by the FDA, ‘App’ (application) Department of Agriculture, for your Smart Consumer Product Safety Phone is an opportunity Commission, and even the many companies are taking to National Highway Traffic connect with their customers. Safety Administration. Here we’ve listed several of the latest ones. Peapod, the home and office Using the Whole Foods Recipes App, grocery delivery service, shoppers can compile a list of ingredients has made grocery for their favorite healthy meals or search for shopping even easier items in categories like Cooking with Kids, with their PeapodMobile App. Quick & Easy, or On a Budget. Naturally, it Now customers can update wouldn’t be Whole Foods if you couldn’t shopping lists, check weekly _zak ©iStockphoto.com/ also see recipes that offer you low fat, specials, and change their daily delivery vegetarian, vegan, and gluten-free. Search with the touch of a button.UB Whole Foods Market Recipes for delicious recipes that include everything from dinner entrees to breakfast and beverages.

When you want to eat something equally delicious, but probably not as healthy, you can locate your favorite “For those who restaurant on need to be wheels with very careful Mobile Meteor’s Food Truck App. about what These moving goes into eateries switch their body, My locations Food Facts is a regularly, wonder.” so this App is designed to help regulars find their favorite one.

Dieting has just been made easier with the Weight Watchers App. Track and calculate PointsPlus values, log your weight, and receive ideas for meals right on your phone.

For those who need to be very careful about what goes into their body, MyFoodFacts is a wonder. This App is used to scan bar codes of items at the store so users can see a complete list of ingredients and be alerted if their allergen is included. www.lamonicafinefoods.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 13

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14 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 CTB ADVERTISING Ad No. CT-2530T/0211 Chore-Time Egg Production Systems Urner Barry Reporter Protein companies honored… Sysco announces “supplier of the year’’ awards

Sysco announced that Sanderson Farms, Inc. has been named Sysco’s 2010 Supplier of the Year. The award was presented at Sysco’s Super Gold Regional Conference held in Houston, Texas, February 1, 2011. This is the Award 16th year that Sysco has annually recognized its top performing suppliers. Winners The other companies in the top ten are listed at right. 1 Sanderson Farms, Inc. Laurel, MS 2 Pacific Coast Producers Lodi, CA The 2010 Supplier Recognition recipients were selected from over 2,000 3 Arista Foods Wilton, CT eligible suppliers located across the world. The top 100 were selected 4 Dean Foods/Morningstar Dallas, TX based on key business performance metrics with critical evaluation by 5 Pactiv Corporation Lake Forrest, IL Sysco’s U.S. broadline distribution companies and Sysco’s corporate 6 JBS Pork Greeley, CO merchandising, sourcing, quality assurance, and supply chain departments. 7 National Beef Packing Company, LLC Kansas City, MO 8 Taylor Farms Salinas, CA Also announced are the winner’s of Sysco’s Seventh Annual Heritage 9 Ventura Foods, LLC Brea, CA Awards. The Heritage Awards are presented to Sysco’s top women and 10 Ralcorp Holdings, Inc. Downers Grove, IL minority owned businesses that supply food and food service supply products through Sysco. This year’s recipients include Gold Medalist Adapted from an article which originally appeared Renaissance Man Food Services (Savannah, GA); Silver Medalist Signature on Seafoodnews.com on February 15, 2011 Breads, Inc. (Chelsea, MA); and Bronze Medalist Carla’s Pasta, Inc. (South Windsor, CT).UB

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 15 Cobia: species of the future… Waiting for the Blue Revolution

A couple of years ago, the industry This is how it all started. A native the world and decided that this was the was talking about Cobia being one of of Southeastern Louisiana and a business to go after. After finding that the the species of the future. Although its successful pharmaceutical salesman, University of Miami had been working production has not taken off like that Sean Surcouf decided to make a on Cobia farming for the last decade of pangasius, or other relatively “new” career change and study his MBA at or so, he went on and traveled to the species, the expectations are still on the Jesse H. Jones Graduate School of World Aquaculture Society event in the table; at least, that is what a team Business at Rice University. With an Veracruz in 2009 where he knew that from the University of Miami and Rice entrepreneur’s mentality, and being the Biologists from the University of University called “Blue Revolution Sea from Louisiana, the combination of a Miami were going to be presenting. He Farms” thought. This team formed by seafood business plan sounded simply met them and started a business plan. Sean Surcouf, John Stieglitz, Aaron congruent. In fact, not long after, the business Welch, Ronald Hoenig, and Preston Carr, recently put forth a plan to farm Cobia in Sean began his research and found U.S. waters. the need for more fish farming in

Offshore operations.

www.quirchfoods.com

16 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 The offshore plan presented by the newly formed Blue growout phase. Revolution Sea Farms team at the 10th annual Rice University Business Plan Competition, won the award for “best written plan.” Fingerling production In an exclusive interview with Urner Barry’s in the hatchery. Reporter, Surcouf said that “Global fisheries have been declining for years. Along with that, seafood demand has been rising aquaculture that gives us hope for the near steadily. This is the collision point where future.” Back in 2009 the Gulf of Mexico we wanted to come in.” He further added Fishery Management Council, which “Blue Revolution was a great team because regulates fishing in federal waters in the of a synergy in skill-sets. Ron, John, and Gulf, proposed an aquaculture plan to Aaron have proven time and time again the National Oceanic and Atmospheric that they can replicate the life cycle of Administration (NOAA). But because high value marine finfish. Preston and I there was no federal policy, NOAA did compliment it by bringing the expertise in not block it and is now working on the capitalization and commercialization of the guidelines. On February 9th, President project.” The team had a vertical plan that Barack Obama’s administration said it was constituted from the brood stock to supported fish farming in federal waters the fingerlings, to the final product. and will publish the final policy guidelines in order to regulate offshore aquaculture. The intent of the Blue Revolution Sea If that happens, you can be sure Sean will Farms Team was to market a premium put a team back together and do his best branded product, and more importantly to make Cobia production in the Gulf of a product made in the U.S. “By having Mexico a reality.UB our offshore farm in the Gulf of Mexico, we would realize a competitive advantage over foreign Cobia competitors. Cobia production in U.S. waters would give Blue Revolution Cobia the product attributes Red Lake NatioN FisheRy that customers want. Consumers are demanding a chemical-free product. Our “Home of the World Famous Red Lake Walleye” fish would be freshest to market, and Wild Caught Product • Sustainable Fishery would be marketed under a hormone-free, antibiotic-free, and mercury-free label. Anyone can purchase our Lastly, due to the country of origin label, we could market our fish with a ‘Made in “World Famous Red Lake Walleye” the U.S.’ label, which I strongly believe at plant location in Northern Minnesota gives us a consumer preference.” Hours: 8am-5pm CT M-F (Can make appointment for after hours or weekends) However, the project was not without obstacles. Despite having the financial Capabilities to overnight via FedEx or other carriers anywhere in the country support from investors, a well-written plan, Open tO the pubLic a group of expert biologists on the species and its farming, “the U.S. currently lacks the necessary regulatory process for offshore aquaculture in federal waters, and thus, the plan is currently still stuck.”

While the members of the Blue For Pricing and Availability: Phone: (218) 679-3513 or Revolution Sea Farms team have moved Red Lake Nation Fishery (218) 679-4274 on to pursue other opportunities within 19050 Hwy #1 East the aquaculture industry, Sean remains Toll Free: 877-834-2954 PO Box 56 Fax: (218) 679-3093 hopeful that he can again put his plan Redby, Minnesota 56670 Email: [email protected] into action. Recently there has been political activity surrounding offshore Website under construction. Follow us on Facebook.

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 17

X ______Sign here for approval and fax to: 732-240-6332 Date Feasting on festival fare... Holiday foods from around the world: Easter

Traditionally in America, borscht soup is generally consumed on we associate two foods the morning of Easter Sunday. directly with the Easter celebration; ham and eggs. Spanish and Italian cultures have produced Looking throughout history traditional Easter foods similar to one we are able to find there another in the production of a meat- are interesting, time-related infused bread dish. In Italy, the traditional reasons why these foods meal is sausage bread generally containing came to be commonplace sautéed hot Italian sausage, pepperoni, during the holiday. mozzarella, parmesan, eggs and parsley baked into a crisp bread crust. The Spanish The generally accepted variety varies throughout the country with ©iStockphoto.com/Dušan Zidar glazed ham for dinner some versions resembling a pie, and some a came to have its link loaf of bread. The Hornazo dish is stuffed because, prior to refrigeration, fresh with pork loin, spicy chorizo sausage and pork slaughtered in the autumn months hard-boiled eggs. Traditionally, as we had would be cured to last and wouldn’t discussed, eggs were considered meat and TURKEY be ready until springtime. Eggs, in could not be consumed until after Lent. addition to being connected to rebirth, This led to their inclusion as a primary VALLEY were originally forbidden during the ingredient in the Spanish ‘Hornazo.’ observance of Lent and would be consumed in a celebratory manner on In addition to the entrée varieties of foods, FARMS Easter. These two food items generally many bread products have made a direct jump to the forefront of our brains when link with the Easter holiday. Sharing the considering “Easter Foods;” however, similarity of the other dishes, these foods around the world many other delicacies tend to contain many eggs. Some examples have found their place within the Easter of these types are the pinca bread of holiday. Let’s take a look at some: Slovenia which is often brought to Easter mass, Easter biscuits which are typically In Poland, the two most commonly given as gifts to guests on Easter Sunday The BIGGEST Little Company associated Easter foods find a synthesis in England, and the paska is Easter bread in the Turkey Industry together as jajka faszerowany. Also known consumed in Eastern European countries as Polish Stuffed Eggs, this creation such as Ukraine and Slovakia. Specializing in combines an egg with ham, cheese, sour Whole Turkeys, Breasts, cream and mustard stuffing, topped off While only a brief look into many of the Turkey Parts, Ground Turkey, by broiled buttery bread crumbs. This regional delicacies found around the world Sausage Products, & Roasts is usually served as a light appetizer and with connections to Easter, this list has Retail & Foodservice • Tray Pack can pair well with another Polish Easter barely scratched the surface. As you look Private Label Packing dish, white borscht soup. The soup, to make plans as a host or guest this Easter, 112 S. 6th Street • P.O. Box 200 bialy barszcz, varies from recipe to recipe perhaps consider stepping outside the Marshall, MN 56258 but generally contains smoked or fresh box of ‘Glazed Ham and Easter Eggs’ and white Polish sausage, buttermilk, ham, preparing an international delight. There Phone: 507-337-3100 bacon, and sautéed vegetables in some are enough options available across the www.turkeyvalleyfarms.com combination. It has been said, white globe to satisfy almost any palate. Enjoy!UB

18 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 X ______Sign here for approval and fax to: 732-240-6332

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 19 Fat offers flavor… What ‘lean’ means in beef marketing People sometimes 10 grams total fat, 4.5 grams or less of forget that meats saturated fat and less than 90 milligrams of have essential cholesterol per serving. dietary fats. “They are an incredible Hype about fat has led consumers to source of protein, believe meat cannot be healthy if it tastes and all the amino good, so they buy lean beef from the Select acids that are case. But flavor does not have to be the needed for health,” sacrificial lamb of healthy eating. says Dr. Betsy Booren, director of Many high-quality cuts of beef are “lean” scientific affairs for as well. For example, the Certified Angus the American Meat Beef® (CAB®) brand is known for full Contributed by Certified Angus Beef Institute Foundation. “They also have flavor but has 24 cuts that also hit the lean nutrients like iron, zinc, niacin, selenium, beef target. Those range from roasts and To address health concerns, food market riboflavin and other B vitamins.” brisket to tenderloin steak. labelsLe atoutn “reduced bee ffat,” t h“lowa fat”t d or e“noli vers on taste fat.”Twe Meatnty-f productsour cut sjoin fro inm toth thee C extentertiﬁed AnguButs Be toef ®beb rconsideredand fit th “lean”e USD byA USDA “A lot of processed products advertised as theycLrite ecanraian befo rdescribedb leaene bfe eas ft. “lean.” h at del ive definition,rs on meat ta mustst e contain less than lean don’t have much flavor because they are made with soy and added water to Twenty-four cuts from the Certiﬁed Angus Beef ® brand fit the USDA dilute the fat,” says CAB’s Mark Gwin. “I’d criteria for lean beef. rather enjoy more flavor in a balanced diet Lean beef that delivers on taste and have a glass of water on the side.” Twenty-four cuts from the Certified Angus Beef® brand fit the USDA criteria for lean beef. “Intramuscular fat (IMF), or marbling, largely determines beef carcass value,” “…flavor says Texas A&M University meat biologist does not Stephen Smith. “Beef with more marbling tastes better to most people. And there’s have to a health benefit to eating well-marbled be the beef.” It contains more oleic acid, which sacrificial can decrease LDL cholesterol. The levels lamb of of saturated and trans-fatty acids in beef healthy decrease with more oleic acid. eating.” Most lean beef cuts come from the round or the chuck, but other products like the brisket or 95% lean ground beef are included in the category as well. However, not all lean beef is equal.

Smith and a team of researchers found the brisket contained high levels of oleic acid while the plate and the flank had more saturated fat than any of the others they studied.

Even though lean meats are considered *Cuts combined for visual purposes a healthy food product, Booren advises consumers not to get carried away

*Cuts combined for visual purposes with eliminating fat in their diet. “Fats sometimes get a bad rap, but having Lean: less than 10g of total fat, 4.5g or less of saturated fat, and less than 95mg of cholesterol per serving and per 100 grams. Source: USDA Nutrient Database for Standard Reference, Release 19. a level of fat, whether it’s saturated or Certiﬁed Angus Beef ® brand data source: Oklahoma State University, January 2009. Based on cooked 3-ounce servings unsaturated, is necessary for healthy living Lean:( lmesesd tihuamn d1e0ggr oeef tooft daol fnaetn, e4s.5s,g 1 o6r0 l˚e)s,s v oisfi bsalet ufarat tterdim famt,e adn. d less than 95mg of cholesterol per serving and also,” she says.UB per 100 grams. Source: USDA Nutrient Database for Standard Reference, Release 19. 20 • URNERCertiﬁed A BARRY’Sngus Beef ® bREPORTERrand data so u/ rVOL.ce: O k6,la hNO.om a2 S/t spriate Unigve r2011sity, January 2009. Based on cooked 3-ounce servings (medium degree of doneness, 160˚), visible fat trimmed. Chicken becoming attractive alternative... Portrait of competing proteins

Looking at the chicken index and its and offers distributors and retailers the might not enjoy, but the potential for relationship with competing proteins, we ability to give U.S. consumers protein chicken producers to offset the very find that its value remained comparably at a more affordable price than either high input costs that will be part of the flat throughout 2010. This lack of beef or pork. Not only could this offer a production picture moving forward into positive movement, at a time when marketing opportunity the other proteins the balance of 2011.UB chicken was very marketable, can be attributed in part to high production levels which 50% Chicken, Beef, Pork, % Change Value resulted in generally adequate supplies. At the beginning of 2011 we find a scenario suggesting that chicken will 25% once again offer a good marketing opportunity. The chicken index’s percentage 0% change has declined short of Chicken Index 10% since the fourth quarter Beef Index YS Pork Carcass Cutout Value of 2010 while each of the Source: Urner Barry other protein indicators have -25% YS 136 Coarse grnd.81% CH, SE or NR-(TL) been on the rise. In other words, chicken is favorably positioned in terms of value

Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable Food Products Specializing in: • Turkey

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 21

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-240-6332 Date Date ______Let the facts speak for themselves… Not waiting for our January Contributed by While rhetoric and rehashing continues, away from “This is the John Connelly President the published, peer-reviewed science on seafood. From science. National Fisheries Institute the topic speaks for itself. These days the an execution These are the health benefits of seafood speaks for itself standpoint it type of facts In January of 2011 a long, confusing and as well. The one thing doctors and dieti- is strategically damaging chapter in the debate over the tians await is the day when a high-profile smart; tell that expose theory that autism is caused by childhood journal points its finger at misguided envi- someone their the anecdotal vaccines was finally closed. While some ronmental activists and snake oil salesmen food is poison musings of a activists hold fast to a belief in a causal and calls their duplicitous messaging a pure and they’ll stop media-hungry relationship, others still desperate for and simple fraud. eating it—goal doctor,…” answers are left back at square one. This accomplished. is all after the medical journal that once However, the seafood community will not But today’s independent science doesn’t published the study that concluded wait for that day to mold our messaging support this distortion. In fact, not unlike vaccines caused autism later retracted because the body of science that exists the vaccine crusaders who drove families the article and another went a step already calls seafood scaremongering a fraud. away from protecting their children from further, releasing a report that called the disease, those who deliver this message do original research a pure and simple fraud. Groups whose obvious, even stated, more harm than good. The apparent scientific ruse, ostensibly goals are promoting marine reserves, designed to help parents protect their shutting down coal-fired power plants or A Harvard study published just last year children from autism, sent myriad moms campaigning against sea turtle bycatch, in the American Journal of Clinical Nutrition and dads into a panic mode. Families continually hammer the public with studied pregnant women and what they chose not to vaccinate their children and messages about mercury in fish that warn know about seafood. While many know in the end did more harm than good. women, children and consumers at-large it contains mercury, few know it contains

22 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-240-6332 Date 2011 Omega-3s or why Omega-3s are essential to healthy brain and eye development. Researchers found those same women were told to reduce their fish intake during pregnancy and did just that. The women received no encouragement to eat fish during pregnancy.

Score one for misguided activists: highlighting their own agenda at the expense of the neurological development of America’s next generation. © Ilfede | Dreamstime.com There has never been a case of mercury toxicity in a fetus or in any consumer see world renowned, independent health communications pieces like the in this country as a result of the normal organizations highlighting the scientific government’s Dietary Guidelines for consumption of commercial seafood. fact that mixed messages about seafood and Americans reflecting the need to stop An independent, peer-reviewed study, health is doing demonstrable harm. unnecessarily scaring people away from published in the Seychelles Medical and fish, perhaps our January of 2011 is closer Dental Journal looked at mother/child pairs With committed public health than we think. that ate more than eight times the amount researchers at the Food and Drug of seafood an average American does and Administration focused on this issue Regardless we are not going to wait found no evidence of adverse effects. In and important consumer nutrition around to call a fraud, a fraud.UB fact a study in the Journal of Pediatrics found just the opposite, that higher Omega-3 concentration (the thing the women in the Harvard study knew little or nothing about) is associated with longer gestation, better visual acuity at 6 months, and better mental and motor skills at 11 months.

This is the science. These are the type of facts that expose the anecdotal musings of a media-hungry doctor, the distorted middle school science fair level research of a self-described activist and the distortions of fundraising environmentalists for what they are; a fraud.

Driven by the disconnect between public concern about seafood contaminants and a growing body of seafood science confirming benefits, the World Health Organization and the United Nation’s Food and Agriculture Organization gathered a gold-standard panel of scientific experts and asked them to provide a ruling on how we message about fish that would guide governments on better seafood communications. They recommended that experts emphasize not only the benefits of www.seafoodbysigma.com eating fish for heart health in adults and brain development in babies, but the risks of avoiding fish for these groups. Here we

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 23

X ______Sign here for approval and fax to: 732-240-6332 Date Industry responds to gluten-free need… Gluten for punishment, a look at Celiac disease

While gluten was once nearly unheard agent in some sauces, soups, stews, salad of, and was unlabeled on many food dressings, and can be hidden in other products, it’s almost become hard not to ingredients as well. notice the gluten-free labels popping up throughout grocery store aisles and on A number of people in the U.S. suffer restaurant menus. from gluten intolerance in one form or another and that number has increased Gluten is a protein composite that appears significantly in the past few years. in foods processed from wheat and Some people avoid gluten because of an “As many as related species allergy to wheat which causes such typical such as rye, barley, three million allergic symptoms as itchy eyes, skin rashes, oat bran, wheat Americans or diarrhea. Others are gluten intolerant, germ, and farina. have Celiac experiencing conditions such as bloating, It gives elasticity disease.” joint/muscle pain, fatigue, and headaches. to dough, helping The most serious gluten condition is Celiac it to rise and to keep its shape, and often disease, which affects the immune system gives the final product a chewy texture. and can reportedly cause intestinal damage Additionally, gluten is used as a thickening and serious diseases. ©iStockphoto.com/KLSbear

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24 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-240-6332 Dated ______Until fairly recently, Celiac disease was response to consumer demand, gluten- will be lasting and whether manufacturers considered rare among Americans. In free products and gluten-free sections will continue to introduce new gluten-free 2003, the results of a large, multi-center of the store have increased dramatically products at such a rapid rate, or is it just an study published in the Archives of Internal in grocery stores across the country. example of the latest dietary fad that will Medicine found Celiac disease in one in Casual restaurants, fast-food chains, ultimately fade. 133 Americans. Among those with parents, and even college dining halls are now siblings, or children with Celiac disease, up making moves to include more gluten-free While some suspect that it could just to one in 22 people in the study had it. offerings as well. be a fad created by overdue attention to true gluten intolerance which was once Researchers believe as many as three While still limited, fast food restaurant thought rare, Good Housekeeping magazine million Americans have Celiac disease. chains Wendy’s, Arby’s, Chick-fil-A, maintains that “this fad is not fading.” The Most of them don’t know it, largely because McDonalds, Burger King, Chipotle magazine lists “Gluten-Free Goodies” as Celiac disease can be difficult to nail down. Mexican Grill, Sonic, In-N-Out Burger, number 10 on its list of the top 10 food Boston Market and Taco Bell all offer trends for 2011. The only way to halt the disease’s gluten-free items on their menus now. symptoms, for those who do have it, is to Market analysis from the firm Packaged completely avoid gluten. Even those with The advent of gluten-free menus is a Facts doesn’t agree though. In its predic- only a mild reaction to gluten may decide boon to those who must avoid gluten, tions for 2011, it notes that “gluten-free to keep this protein out of their diet. and several organizations have worked foods will likely show signs of slowing to compile lists of local Celiac-friendly down after a year of explosive growth that Enough of the population suffers from restaurants. Among these efforts are some might consider to be a fad.” some kind of gluten sensitivity that many the Gluten-Free Restaurant Awareness foods are now labeled to clarify whether Program, the Gluten Free Registry, and the Only time will tell when it comes to the they contain gluten. Essential Gluten-Free Restaurant Guide. lasting power of this movement, but we can be sure that as long as consumers are de- Marketers estimate that 15% to 25% of There remains a debate, however, as to manding gluten-free products, companies consumers want gluten-free foods. In whether this trend in consumer demand will keep on producing them.UB

www.radlo.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 25

X ______Sign here for approval and fax to: 732-240-6332 Dated ______All things Italy… New York eatery a true culinary mecca The latest food market to thrill the palates who till, knead and press to bring you the of New Yorkers is the brainchild of highest quality products at fair price.” culinary bigwig Oscar Farinetti. Two years after Farinetti opened his groundbreaking Mario Batali recently described his food and wine market in Turin, Italy, he imported food hall Eataly as a “temple,” teamed up with restaurateurs Mario Batali, a place where “food is more sacred than Joe Bastianich, and Lidia Matticchio- commerce.” Bastianich to bring the famed Italian food and wine marketplace to New York. Eatily is nothing short of epic, it is all handmade pasta, desserts and baked goods things Italy. At its core it’s a fancy Italian The culinary group transformed a 50,000 and coffees. Part of Eataly’s mision is to grocery store with individual retail square-foot space in the Flatiron District celebrate and foster understanding of the departments offering the best of everything into a culinary mecca. Featuring five sit- Italian table—a place where ingredients (pastry, bread, butcher, cured meats, down restaurants including Manzo, a fine- come from people with names and faces. cheese, etc.) dining Italian steakhouse, a Neapolitan pizzeria, and a soon to be opened According to its Website, “Eataly is more The market at Eataly is located at 200 5th HONEY JAM year-round rooftop beer garden and than a supermarket with restaurants. Avenue in New York, NY with entrances & CONFECTIONS microbrewery. The eating emporium also It is an energetic marketplace, on 5th Avenue and 23rd Street. It is UE DOLCI VENCE has a cooking school and retail sections an opportunity to taste open every day from 10am-11pm, and 5th5 A ENTRAN for Italian delicacies and wine, a cookbook and take home the its eateries are open daily as well.UB store and a kitchen store. Additionally, and products of artisans OLIVE OIL, CAFFE VERGNANO to the delight of every gourmand, Eataly VINEGAR & MORE OLA features cured meats and cheeses, fruits SCU TERIA and vegetables, fresh meats, fresh fish, 24th STREET CAFFE LAVAZZA TO GELA BISCOTTI PASTICCERIA ROSTICCERIA CIOCCOLA Y DAIR OTECA MARKET PANIN MANZO

O GO PIZZA T DRIED PASTA A GER GGI PAST MON ORMA LA F FISH CHER Boston BUT UDO CR IL LoBster LA PIZZA LA PIAZZA ESCE IL P Company Y MOZZARELLA US & Canadian Plants BAKER 75,000 lb. US Capacity A 500,000 lb. Canadian Capacity AST UMI SAL Domestic & FRESH P Overseas Air Freight 5 Minutes From ORE VERDURE Logan International Airport BOOK ST LE

Fresh & Frozen Lobster Meat FRESHCE All sizes frozen shell on lobster tails RESTROOMS PRODU Raw & cooked lobster bodies BEER Year Round Supply Of ARES The market at Eataly is USEW Jumbo & Hard Shell Lobsters open every day. Guests HO can easily enter from 23rd INFO POINT Phone 617-464-1500 Street or 5th Avenue. Fax 617-464-1131

26 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 LA BIRRERIA CHECKOUT

Rooftop Beer Garden WINEORE X ______ST Sign here for approval and fax to: 732-341-0891 Date ______

CE 23rd STREET

MAIN ENTRAN New seafood publication launched… What every seafood buyer should know about

Urner Barry is pleased to be expanding our association with Richard E. Gutting, Jr., respected attorney and seafood regulation expert, with the launch of a new book series, What Every Seafood Buyer Should Know About.

Seafood buyers, no matter where they are in the supply chain, must use “due care” to avoid illegal product. Even the most experienced buyer risks criminal prosecution and product seizure unless close attention is paid to food safety, labeling, fisheries

conservation and international tradeHONEY JAM rules. All too often these rules change& CONFECTIONS and costly mistakes occur, ruining the buyer’s UE DOLCI VENCE reputation and that of his company. 5th5 A ENTRAN OLIVE OIL, This series of product-specific guides CAFFE VERGNANO n ewporT n ews, Va VINEGAR & MORE explains how to buy responsibly and avoid OLA SCU mistakes. Each guide profiles a different TERIA 24th STREET seafood product, explains the “affirmativeCAFFE LAVAZZA TO GELA BISCOTTI action” buyers must take, and lists all key PASTICCERIA ROSTICCERIA agencyCIOCCOL requirementsA in the appendices. Y DAIR TECANew editions for Shrimp, Salmon, Catfish, O TM MARKET PANIN and Lobster will be released throughout MANZO the upcoming year.

O GO Cold sTorage warehousing and quiCk freeze CapabiliTy. PIZZA T Author Richard E. Gutting Jr. is an DRIED PASTA attorney with the law firm of Redmon, A GER GGI TippMann has boTh! PAST MON ORMA Peyton & Braswell LLP and has been LA F FISH actively involved in the regulation of CHER BUT seafood in the United States for over Check out Interstate Warehousing in Newport UDO 30 years. He is the past President of the CR News, Virginia, equipped with our new QFR IL National Fisheries Institute and has LA PIZZA Zone™ to handle your quick freezing needs. LA PIAZZA served on several governmental advisory ESCE IL P committees regarding international trade Y MOZZARELLA Immediate Availability BAKER and seafood. Prior to joining the NFI in 1982, he served as General Counsel for • 355,000 square foot multi-temperature facility A AST UMI Fisheries of the U.S. National Oceanic • Import/Export USDA Inspection Room SAL and Atmospheric Administration, counsel FRESH P • Capacity to quick freeze 15-17 loads per day, with for the Subcommittee on Fisheries and room to grow 9009 Coldwater Rd. Fort Wayne, IN 46825 ORE Wildlife Conservation of the U.S. House VERDURE of Representatives, and as senior legal • 15 divisible rooms BOOK ST LE (260) 490-3000 advisor to the President’s Council on CE • Public storage space AND lease options available [email protected] FRESH Environmental Quality. Prior to his RESTROOMS PRODU www.tippmanngroup.com Get in the Zone! BEER government service, he practiced law as ARES a specialist in oceans, environmental, • QFR Zone™ technology uses improved airflow for more efficient freezing USEW HO and resources law. He received his law • Available for your freezer, too! (new construction and/or existing building) INFO POINT degree from Stanford Law School and has published numerous articles and papers Tippmann has The space you need and The incredible concerning seafood.UB QFr Zone™ To FreeZe any palleTiZed producT. FasT.

LA BIRRERIA CHECKOUT VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 27

Rooftop Beer Garden WINE STORE X ______Sign here for approval and fax to: 732-240-6332 Date

CE 23rd STREET

MAIN ENTRAN Providing turkey on the menu brings rewards… National Turkey Federation recognizes innovative foodservice operators For the past nine years, the National category for its volume of turkey specialty more than two times the system’s average. Turkey Federation (NTF) and its sandwiches that provides versatility across The Restaurant Company has operated membership have honored foodservice its menu. the highest volume Arby’s and six of the operators that have succeeded in providing chain’s Top-10 sales leaders worldwide for turkey menu options with an award Butterball, LLC, nominated this winning the last two decades. affectionately named the T.O.M., or Turkey establishment because of Arby’s passion for on the Menu, award. The federation’s turkey and appreciation of their customers’ Cracker Barrel T.O.M. Awards recognize foodservice affinity for a great turkey sandwich or NTF recognized this operation as the operations that create enthusiasm and delicious turkey entrée. winner in the “mid-scale/casual dining show market success with year-round turkey category” for its application of turkey in dishes on their menus. “One third of their [Arby’s Richmond] refreshing salads and in the traditional menu consists of turkey items, and with Turkey n’ Dressing Platter. NTF announced the winners of the ninth continued positive results, the number annual T.O.M. Awards on Feb. 10 during of turkey items could be closer to half Butterball, LLC, also nominated this the federation’s annual convention in in the near future,” said Kerry Doughty, T.O.M. Award Tucson. The following five chains received Butterball, LLC, executive vice president of winner. “Cracker “NTF the award in five different categories. sales and marketing. Barrel’s turkey menu announced items are cooked the winners Arby’s Richmond The Restaurant Company operates 19 with care to provide of the ninth NTF presented this operation with Arby’s Restaurants in the Richmond, Va.- the best tasting annual the T.O.M. Award in the “fast food” metro area. The average unit volumes are turkey so Cracker T.O.M. Barrel customers get the taste of good Awards on home cooking no Feb. 10…” matter what town they are traveling through,” said Doughty.

The operation offers an oven roasted turkey breast sandwich platter, oven roasted turkey salad and a country chef salad. Some of these menu items have been a staple on the Cracker Barrel menu. The latest additions of entrée salads, which 4689 South 400 West feature oven roasted turkey breast, have P.O. Box 480 been added over the past several years to satisfy consumer demand for healthier Huntingburg, IN 47542-0480 menu options. Cracker Barrel provides a friendly home-away-from-home in its 597 WWW.farBeStfOOdS.cOm restaurants across 42 states.

Ryan Downes (812) 683-6627 Henry’s Markets As the winner in the “supermarket Greg Meyer (812) 683-6625 foodservice category,” Henry’s Markets Fax# (812) 683-4226 was awarded NTF’s T.O.M. Award for its diverse offering of ready-made and made- to-order turkey sandwiches in the service deli. This California-based supermarket chain was nominated by Foster Farms.

“Henry’s Markets service deli offers six turkey sandwiches that are ready-made and memBer Of tHe NatIONal turkey federatION made-to-order. By allowing the customers 28 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-341-0891

Dated ______to pick and choose their turkey, the results are always exceptional quality sandwiches at a great value,” said Brian Wells, Foster Farms, marketing manager - turkey.

Polly’s Pies NTF awarded this foodservice establishment, also nominated by Foster Farms, with the T.O.M. Award in the “full Jim Johnston, Butterball, LLC, (right center) presents the T.O.M. Award in the “Mid-Scale/Casual Dining” service category” for its variety of fresh, category to Cracker Barrel representatives (from left) Ron Schulz, Michele Varian, Todd Rodgers, Bob Doyle and locally grown turkey menu options. William Kintzler.

“Polly’s Pies Restaurants’ specialty is comfort food, and they reinforce that with the many different turkey offerings on their menu. They use fresh, locally grown turkey products to enhance the restaurant’s menu. From omelets to sandwiches and center of the plate items, Polly’s brings patrons quality turkey options,” commented Wells.

Some of their signature menu items include Turkey Cobb Salad, Turkey Burger Supreme, King Edward’s Club and Classic Turkey Sandwich. Polly’s Pies is a privately Jack Williams, Polly’s Pies, (center) receives the T.O.M. Award in the “Full Service” category from Foster Farms’ owned family company that has been doing representatives (from left) Tom Engels, Kathleen Romley, Yubert Envia, and Brian Wells. business in Southern California for more than 40 years. All Polly’s Pies operations offer high-quality food made from scratch.

Quiznos As the winner in the “quick casual category,” Quiznos offers toasty sandwiches, fresh salads and delicious soups.

Wells added, “Quiznos is a pioneer of the toasted sandwich and one of the nation’s premier restaurant chains for sandwiches, salads and soups. Their turkey is sliced fresh on premise and has a delicious oven roasted flavor. Quality and savings are critical to Quiznos’ menu offerings because taste and visual appeal are important to Cindy Chikahisa, Henry’s Markets, (second from right) receives the T.O.M. Award in the “Supermarket this customer.” Foodservice” category from Foster Farms’ representatives (from left) Brian Wells, Rob Pitcher, Chris O’Sullivan, and Yubert Envia. Quiznos has 4,000 operations throughout the United States and in 20 international in recognition of their excellence in through marketing, and turkey’s food locations including the United Kingdom, menuing turkey,” said Sherrie Rosenblatt, cost percentage. A panel of foodservice Canada and Mexico. NTF’s vice president of marketing and professionals rates the entries on consumer communications. appeal, versatility, taste, value, and the All award recipients recognized that turkey benefits of turkey application. was used on their operation’s menu for its NTF members nominated the foodservice good value and high consumer appeal. chains that exemplify the criteria of the All previous T.O.M. Award winners are T.O.M. Award. Entrant applications recognized on the federation’s Website in “On behalf of NTF, it’s an honor to address questions regarding turkey the T.O.M. Award Hall of Fame located recognize these exemplary foodservice menu applications, the items’ consumer at http://www.eatturkey.com/foodsrv/ operations with our annual T.O.M. Award appeal, the promotion of menu items tomaward.html.UB

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 29 Proper price will possibly prompt a purchase... A ‘deli-cate’ subject

Deli is a shortened form of drivers but price now ranks in at the word delicatessen which number three. comes from the German word delikatessen meaning “delicious Some other changes that things to eat.” In the mind are affecting delis and their of the average person, a deli consumers are also evident is defined as a place to buy a in today’s market. Shopping variety of meats and cheeses and venues have changed as the quite possibly a side dish or two. number of supercenters and These truths about delis haven’t discount shopping stores have changed for years over, though increased dramatically. Also, some other pertinent facts on communication channels have the topic have, particularly at the ©iStockphoto.com/Jack Puccio been altered with a greater consumer level. number of consumers using were forced to adjust as well. According to the Internet for commerce. This type of In the past decade Americans experienced the International Dairy, Deli and Bakery utilization exploded as the use of social a lot, and their ways of life changed, in Association (IDDBA), “the greatest impact media avenues like Facebook, Twitter and some cases dramatically, as a result. The of the fragile economy on in-store deli blogs gained more and more popularity. habits of today’s deli consumer certainly and bakery purchases is that ‘price’ and help to portray some of these changes. ‘perceptions of price’ have become more Although the latest economic downturn is prominent as the overarching consumer still fresh in most peoples’ minds, there is As the economic landscape was altered, purchase driver.” Freshness and food safety some new data that helps to lend a bit of consumer food purchase behaviors of most are still the most important purchase light at the end of the tunnel. Reviewing the IDDBA’s latest research, we find that where in 2009, only 17% of those interviewed said they have more money to spend “Freshness today compared to and food two years ago; today safety are that percentage has still the most jumped to 31%. important Similarly, where purchase in 2009, 45% said it was very drivers but difficult to make price now ends meet, today ranks in that percentage at number has dropped to three.” 31% and finally, in 2009, 27% said they expect their financial • Foodservice • Retail • Export • situation to worsen. Today, that figure has fallen to 20%. • Fresh & Frozen • Whole birds • • Bone-in breast • Tray pack • These facts should be promising to the deli • Map grind • Ground chubs • business and the strength of the economy in general but there are still many issues of • Boneless roast • the deli consumer that must be monitored • Private label is available • closely. Some complaints of major significance include price increases, the ContaCt: lack of value priced choices, the amount Kent Puffenbarger, Patrick Fowler or Katie Prestage of time waiting for service, spoiled product and lack of freshness. These are all issues www.PrestageFoods.com that will likely make or break the deli St. Pauls, NC 28384 • 1-800-679-7198 consumer shopping experience.UB

30 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-240-6332

Dated ______New trend for turkey market... Toms bottoming out earlier each year

For the past several years there’s been point for whole birds has moved from $.62 early February event has moved to about a not so subtle trend emerging in to 2011’s highest ever market low of $.91. the first week of January during the the whole body turkey market. Most Not only are the lows higher but they have last five years. So when talking turkey, industry observers recognize that been settling earlier in the first quarter. bottoms up takes on a whole new following Thanksgiving and Christmas, What was usually an end of January or meaning!UB the tom and hen markets go through a transition. 16-22 LB. Toms -Yearly Market Low Historically, heading 01/11 $0.95 into the holiday season, turkey values are at their annual $/lb. Source: Urner Barry 01/08 high. After ushering $0.80 01/14 01/06 in the New Year, market values begin 01/27 01/09 seeking their annual 02/18 low. By tracking the $0.65 last several years a clear pattern has developed—the $0.50 market bottom is up. Since 2005 the low '05 '06 '07 '08 '09 '10 '11

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www.bihfarms.com VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 31

X ______Sign here for approval and fax to: 732-240-6332 Dated ______Protein price predicament… Food inflation finds itself unpalatable After months of analysts’ suggesting bond markets and into commodities and have experienced significant hikes in recent inflation was NOT a threat, many are energy stocks as these have good returns. months. Although our industry is mainly now asking, “Are higher food, energy and affected by supply and demand, high grain commodity prices finally signaling inflation The commodities market and energy stocks and energy prices (chart 2), strong demand worries?” Recent indicators suggest that have only gone one way; up. These affect in emerging markets due to favorable this is something to be considered as the food commodities industry greatly, and exchange rates (chart 3), among other investors appear to be moving out of the prices for beef, pork, and turkey (chart 1) factors, are having a great impact on food prices. Along the distribution chain, high prices of corn mean higher prices of feed; higher “Inflation in prices of feed translate into higher emerging markets production costs; higher prices of is running high…” gasoline mean higher prices for transportation; higher production and transportation costs mean higher prices at the wholesale level, and so on.

Let’s make the case for these proteins. In the turkey market, significant cutbacks in slaughter and cold storage holdings have tightened supply quite significantly in the last two years. Additionally, ©iStockphoto.com/Henrik Jonsson

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32 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 high prices of corn, and thus prices of Beef prices, on the other hand, are reaching In the pork market, cutbacks in feed, have pushed offering levels even record highs mainly due to high cattle production have also tightened available higher as producers pass higher costs along prices. These high cattle prices are a direct supply. Yet, a foot and mouth disease the distribution chain. However, due to result of having the lowest herd in decades, outbreak in South Korea has caused favorable exchange rates from countries like in addition to experiencing high feed prices demand from that country to increase China, Mexico, Japan and Russia—despite due to high grain prices, particularly corn. dramatically, and a favorable exchange rate China not having a free-floating currency— However, a favorable exchange rate from was one of the main reasons to support prices have been supported by these markets. export markets has offset high prices of beef. high prices. In addition, a strong demand from Japan and Mexico—which are the largest buyers of U.S. pork—are also being Chart 1 % Change Since 2009, Indexes price supportive; the same applies as for beef and turkey: their currencies have 80% Beef Index 70% strengthened significantly lately. Lastly, it’s 60% YS Pork Carcass Cutout Value all about corn. 50% 40% Turkey Index - Total Value - Tom 30% Inflation in emerging markets is running 20% high which is worrisome to them given 10% that a larger percentage of disposable 0% -10% income is spent on food and groceries Jan '09 = 0% -20% than in the U.S. In fact, on February 3rd 2011, UN’s FAO communicated that food prices are currently at an all-time high. So, even if analysts believe that inflation Source: Urner Barry is by no means worrisome, with nearly 44 million Americans on food stamps, it would be interesting to ask them if they Chart 2 Omaha Corn (Cash) , USDA Central Ill. Soy, Gasoline, % Change have seen prices of food go up or not.UB 120% 100% Corn Soy Gasoline 80% 60% 40% 20% 0% -20% -40% Jan ' 09 = 0%

Source: USDA, U.S. Dept. of Energy

Chart 3 Emerging Markets & Japan vs. US Dollar, % Change 20% 15% 10% 5% 0% -5% Mexico, Peso Russia Ruble -10% China Yuan Japan Yen Apr ' 09 = 0% -15% 0 9 0 9 0 0 1 9 0 0 9 0 9 0 9 0 9 0 09 10 09 10 -1 -1 -0 -1 -0 -1 -1 -1 -0 -1 -0 -1 -0 -1 -0 -1 -0 -1 Jul Jul Jan Jan Oct Oct Jun Jun Apr Apr Feb Se p- Se p- Dec Dec Mar Au g- Aug- Nov Nov May May Source: N.Y. Federal Reserve VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 33 Producers living high on the hog… Higher hog prices on the horizon With all of the various influences that come actuality, however, hog and pig inventories remain particularly tight, and forcing into play, and the volatility that they can on December 1st were lower than expected, greater competition and higher prices for create, the U.S. hog market is far from being recorded to be 0.9% below 2009 with a corn, and subsequently, for hogs. called a static market. It shouldn’t come as breeding inventory only 8,000 head larger much of a surprise then, that in their latest than the September 1st count. This year, corn acres are expected to Quarterly Hogs and Pigs report on December increase, but with the USDA further 27th, the USDA revised their previous While the initial cutbacks in breeding lowering expected corn yields, it will likely forecast for 2011, lowering their estimates for inventories that were made in 2009 helped not be enough to correct the imbalance overall swine inventories and increasing the clear the way for this drop in market hog in corn supplies. Beginning stocks for predicted price of hogs. supplies and this rise in hog prices, one the 2011/12 marketing year are going to of the unexpected factors that resulted be some of the tightest on record. Tight Due to the booming gains made by hog in lower hog stocks, strong export demand from China producers in 2010, it had seemed likely supplies and “…2011 could and other markets, and recently increased that producers would reduce the volume higher prices be a year of projections for ethanol demand are of the cutbacks that they were making in in 2010 was the record high expected to continue pushing corn prices their market herds and breeding herds in an sharp rise in hog prices.” even higher. attempt to capitalize further on the currently feed costs that high price of hogs. Originally, reports from were seen. In the USDA’s crop report for Lower than expected end-of-the-year swine the USDA were forecasting for reductions in February, the corn crop number came in inventories combined with this increase the total inventory of hogs and pigs to slow at a mere 675 million bushels, 7% below in feed costs has caused analysts at the down to about a 0.5% year-over-year decline pre-report estimates. World corn stocks USDA to re-evaluate their estimates for on average by December 1st, 2010, with a were lower as well, dropping down to 122.5 2011, lowering their predictions for total breeding inventory that would be 45,000 million metric tons, further confirming hog supplies and farrowing intentions, head larger than on September 1st. In that both the U.S. and global feed supplies and raising expectations for higher hog

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34 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-341-0891 Dated ______800 Front- Month Corn Futures 700 600 500 400 300 200 J 100 Source: cents per bushel/CBOT 0 ason’s

$1.00 Lean Hog Front-Month Futures $0.90 F $0.80 $0.70 oods $0.60 $0.50 $0.40 CME Lean Hog Continuous Front-Month Futures $0.30 Source: cents per lb.,CME $0.20 I nc.

prices. Producer intentions for first-half wholesale pork values remain strong, and 2011 farrowings are forecast to be about 1.4 the latest surge in domestic pork demand percent lower than the same period in 2010. continues through the summer, 2011 could Beef If USDA hog supply estimates hold true, be a year of record high hog prices.UB Veal • Pork Poultry • offal

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 35 X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-240-6332 Date Dated ______Food fusion at its finest…

A taste of ©iStockphoto.com/Sarah Bossert French Vietnamese cuisine French Vietnamese Cuisine is becoming staples in the French Vietnamese diet. minute conflicts. Rarely does any dish more and more popular in the United The usual Vietnamese dinner customarily have added fats. States. It has become custom to find in calls for a soup, probably a platter of leafy grocery stores such ingredients as, fresh greens accompanied by rice papers and a In New York City, and many other ginger, spring onions, lemongrass, chilies, dipping sauce, seafood or grilled meats, big cities across the United States, a coconut milk, and even Asian noodles, a vegetable stir-fry, and rice or noodles in greater demand is rising for this rare but which are the basic foods associated with some form. While these meals may seem delectable new cuisine. Le Colonial, a French Vietnamese recipes. complex to outsiders, most dishes come popular restaurant in Manhattan, captures together easily, and some call for advance the spirit of French Colonial Southeast How did this ‘fusion’ come to be? preparation to avoid last Asia. Their menu is composed of a variety While Vietnam’s early history was of dishes, and along with other fine dominated by its struggles with Vietnamese restaurants they are creating a growing neighboring China, modern Fresh Spring Rolls market for French Vietnam cuisine.UB Vietnam has been greatly Ingredients influenced by France. Through : 2 ounces rice vermicelli work of missionaries, France 8 rice wrappers (8.5 inch diameter) DIRECTIONS: gained influence in Vietnam long 8 large cooked shrimp - peeled, deveined and before French soldiers arrived. 1. Bring a medium saucepan of water to boil. Boil cut in half rice vermicelli 3 to 5 minutes, or until al dente, Along with Roman Catholicism 1 1/3 tablespoons chopped fresh Thai basil and drain. and the Latin language, France 3 tablespoons chopped fresh mint leaves 2. Fill a large bowl with warm water. Dip one 3 tablespoons chopped fresh cilantro also introduced a wide variety of wrapper into the hot water for 1 second to different cuisines. Most of this 2 leaves red leaf or Boston leaf lettuce, chopped soften. Lay wrapper flat. I French influence is located in 4 teaspoons fish sauce center, place 2 shrimp halves,n a row a handful across ofthe vermicelli, basil, mint, cilantro and lettuce, South Vietnam. In those parts 1/4 cup water leaving about 2 inches uncovered on each side. it is common to see French 2 tablespoons fresh lime juice Fold uncovered sides inward, then tightly roll the items on menus in many 1 clove garlic, minced wrapper, beginning at the end with the lettuce. restaurants. 1/2 teaspoon garlic chili sauce Repeat with remaining ingredients. 3. I 3 tablespoons hoisin sauce n a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. Vietnam’s long seacoast 1 teaspoon finely chopped peanuts and many inland waterways 4. In another small bowl, mix the hoisin sauce provide fish and other and peanuts. aquatic species that are 5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

36 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 Food fusion at its finest…

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 37 NAMP launches its 7th meat identification manual… NAMP “guiding” Spanish users with its all-new Meat Buyer’s Guide

Following the success of of meat in the “...the most the 6th edition Meat Buyer’s commercial comprehensive Guide, the North American market, and Meat Processors Association has proved to meat and (NAMP) announced the be a definitive poultry release of its English- reference. identification Spanish edition of the most manual comprehensive meat and The new book available.” poultry identification manual is completely available. translated and features full-color text, side-by-side, in both English and Mexican The Meat Buyer’s Guide is Spanish for easy reference. In a major an indispensable book for strategic initiative, the scope of the new educators, culinary students, publication goes beyond the U.S. and foodservice purchasers, and Canada to include new information about many others who deal with federal government regulations in Mexico— the public and the meat in keeping with NAMP’s mission as a industry. For decades, this North American association. guide has provided an in- depth knowledge of all cuts Recognizing the growing needs of the Hispanic market, the bilingual guide includes new information regarding federal Get Comtell for your smartphone… government regulations in Mexico, grading standards and nomenclature. Pertinent to ® the Canadian meat industry, this edition also contains Canadian terminology, COMTELL cut descriptions, grading standards and updated language to mirror the current CFIA (Canadian Food Inspection Agency) mobile Website and industry standards. NAMP collaborated with the U.S. Meat Export Federation (USMEF) to produce now available the translations for the Guide. NAMP Staff in Mexico City and Unique Active, also Urner Barry’s COMTELL has launched a new mobile Web played a role in the additional proofing page available for all smartphones.

Available, free of charge to all COMTELL subscribers, Reporter the new Web page was designed to assist in keeping you Fast connected to the busy marketplace wherever you are, Fact Comtell whenever you need it.

Now COMTELL customers can access all of COMTELL’s great offerings including the Latest News, Argentina Market Quotes, Charting, UB Publications, plus more! consumes the most beef with Complete with all the best features of COMTELL, the each person Web page will link right to your COMTELL account. eating nearly 150 Download it today at http://m.ubcomtell.com.UB pounds per year.

38 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Pavo, Pierna P2035 Young Turkey Este corte es la parte inferior de la fémur, fíbula Drumstick and editing. The collaborative P2035 pierna. Se encuentra separada del muslo en un turkey / pavo bones punto donde se juntan los huesos y tibio tarso. effort by all three organizations The drumstick is the lower andportion tibiotarus of the leg. It is separatedfemur, from fibula, the thigh at the point brought the project to fruition where the are joined. in the remarkably short time of Pavo, Ala nine months. P2036 Entera Young Turkey The new edition was launched El ala entera consiste en tres articulaciones o Whole Wing segmentos. El ala tendrá todos los músculos to a receptive audience by NAMP P2035 P2036 - y la piel intacta. Se separa de la canal en el punto donde se une con la espaldillaradio o , y la The whole wing consists of three joints or escápula. La primera articulación del ala and the USMEF during the Expo la cúbito y el Carnes trade show in Monterrey, segments. The wing will have all the muscle contiene el húmero, la segunda articulación and skin intact. It is separated from the car (Ala tipo V) incluye el cass at the point where it joins the shoulder Mexico in February, 2010. radius bones, tercera es la punta del ala. Los vendedores or scapula bone.humerus The first bone, joint the of second the wing joint ulna and - pueden proporcionar alas enteras con o sin contains the la punta unida, a menos que el comprador lo (V-Wing) includes the solicite de otro modo. Along with 22 industry and and the third is the wingtip. Sellers may pro- veal / less requested otherwise by foodservice associations throughout vide whole wings with or without the wing Pavo, Ala ternera tip attached, un tipo V North America and Mexico, the Guide the purchaser. P2040 has also been endorsed by Consejo P2036 Turkey El Ala tipo V se compone de la segunda (trozo Mexicano de la Carne (CoMeCarne), V-Wing plano) y la tercera (punta) articulación del ala and Asociacién Nacional de P2040 en una sola pieza. En Canadá, esta pieza también 1332 The V-wingVeal is comprised Loin of the second (flat) Establecimientos TIF, A.C. se denomina Alita. This item is preparedand third fromChops (tip) a joints single of veal the loin whole wing in one piece. (ANTIF), two of Mexico’s major meeting the end requirements of Item No. Pavo, In Canada, this item is also referred1332 Chuletas del Lomo meat industry associations. 332. Loin chops shall con Cuello hip bone or related cartilage.to as a TheWinglet. tail length de Ternera tain no portion of the Esta pieza se prepara de un lomo individual de of the chop shall not be more than 3.0 inches ternera que cumpla P2042con los requisitos finales de Turkey For more information on the (7.5 cm) from the ventral edge of the la pieza número 332. ElLas cuello chuletas está de separado lomo no de la canal en la simus dorsi Neck deberán contener ningunaarticulación porción de del la hueso espaldilla y puede o no tener another option muscle as described unless purchaser below. specifies NAMP Meat Buyer’s Guide, P2042 longis- de la cadera ni del cartílagola piel correspondiente. del cuello adherida. La longitud de la cola de la chuleta no PSO: NAMP charts and posters, please 1 – 2.0 inches (5.0 cm)The neck is separated fromdeberá the carcass exceder at losthe 7.5 cm (3.0 pulgadas) der joint and may or may not have neck shoul desde el borde ventral del músculo Pavo, visit http://shop.namp.com.UB 2 – 1.0 inch (2.5 cm) tached. skin at dorsi, a menos que el comprador especifique Menudencias 3 – 0.0 inch (0 mm) otra opción como las que se describenP2043longissimus a 1332 continuación.Young Turkey menudencias se utiliza para describir El término PSO:Giblets 1 – 5.0 cm (2.0 pulgadas) una pieza que consiste en corazones, mollejas P2043 e hígados. Los paquetes de menudencias 2 – 2.5 cm (1.0 pulgadas) giblets is used to describe an item deben contener aproximadamente cantidades The term 3 – 0 mm (0.0 pulgadas) iguales de cada una de estas partes, aunque al P2042 that consistsages of hearts, should gizzards,contain approximately and livers. procesar las canales enteras con menudencias Giblet pack pueda faltar un trozo de una parte o una parte equal numbers of each of these parts, though entera en el paquete. in processing whole carcasses with giblets a piece from a part or one of the parts itself may Testículos be missing from the package. (Fritos) 1336 Veal Cutlets, P2051 fritos. Boneless Testicles Los testículos, que provienen de las aves This item shall be prepared from a veal leg 1336 (Fries) that meets the end requirements of Item Escalopas de macho, se denominan comúnmente No. 336. The heel and any remaining shank P2051 Ternera, fries. meat, fat, and surface membranous tissue EstaThe pieza testicles, deberá which prepararse comeDeshuesadas from a partir male de birds, are 1336 shall be excluded. The leg muscles may be unacom pierna monly de ternerareferred queto as cumpla con los split lengthwise and sliced across the grain to P2043 requisitos de la pieza número 336. Se deberá obtain the specified size cut excluir el talón y demás carne restante del the purchaser, each cutlet shall be mechani chamberete, grasa y tejido membranoso lets. If specified by cally tenderized one time (pinned, paddled, or superficial. Los músculos de la pierna pueden pounded) in such a manner that the portion separarse longitudinalmente y cortarse en el shall retain its approximate original shape. - sentido del grano para obtener las escalopas Knitting of two or more pieces or folding of the del tamaño especificado. Si lo especifica el TRI-STATE AREA’Smeat is not allowed. LARGEST The Meat Buyer’s Guide comprador, las escalopas deberán someterse a 326 • un ablandamiento mecánico por una sola vez (alfilerazos/lanceteado, golpes, machaques) de forma que la porción mantenga su forma INDEPENDENT SUPPLIERoriginal aproximada. No se permite unir dos o 1337 más piezas ni plegar la carne. Hunts Point Co-op Market, Building #E,Veal Bronx, Osso Buco, New York 10474 This item shall be preparedHindshank from Item No. 337. The hind shank shall be cut into the thickness 1337 specified by the purchaser. The slices shall be Osobuco de Ternera, Chamberete Trasero cut approximately perpendicular to the bone Esta pieza se prepara con la pieza número Telephone (718)length so as to display 842-8500 a cross-section surface 1337 337. El chamberete trasero deberá cortarse at least 75 percent lean on each side. del grosor especificado por el comprador. Las rebanadas deberán cortarse de forma aproximadamente perpendicular a la longitud del hueso, de forma que la superficie del corte transversal presente un 75% de carne magra en cada lado.

172 • The Meat Buyer’s Guide

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 39

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Beef: when less means more… How the declining cow herd affects you

Kristen Odom, since 1996, why should that now affect supply issues Texas Tech University intern with CAB meat case managers and restaurateurs? in the market.”

Fewer cows on America’s farms and Derrell Peel, Oklahoma State University The balance ranches—that basic 15-year trend affects Extension livestock marketing specialist of supply everyone with an interest in beef. But if we explains, “Basically, 2011 looks different and demand have seen a decline just about every year because we finally have to deal with the has become critical, he adds. “Beef U.S. beef cow inventory (annual) demand is 36 probably improving,

35 but at what courtesyPhoto of OSU rate relative Derrell Peel 34 to the supply pressure on prices up to the retail level? We 33 don’t know yet.” Million head 32 The wholesale beef price feels the pressure 31 first and then it is passed on to all beef marketers. 30 1986 1988 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010 “The question that nobody has an answer to Source: USDA-NASS is, how much price pressure will consumer demand handle? At the restaurant level,” Peel says, “I think we’ll “The wholesale see even more beef price feels focus than the pressure in the past on trying to first and then WE Can HanDlE all YOur manage plate it is passed cost.” on to all beef TransPOrTaTiOn nEEDs! marketers.” Looking at history, he sees a need to think outside the arrange for Provide box to help hold the line on menu prices, pickups service because costs are going up across the board. and deliveries in all 48 continental “I don’t think there is any doubt that Drivers are states independent the per-unit price of meat is going to go and specialize in higher,” he says. professional lTl and full “We are simply going to get more creative Work with truckloads in trying to use some cuts,” Peel adds. any frozen “We’ve seen a lot of fairly creative use of products flank steak and some other kinds of things in relatively high-end restaurants.”

Call Toll Free for our California and Florida Division (888) 345-7441 Still, the impact of higher beef prices will ultimately find its way to the consumer. 4810 Williamsburg • P.O. Box 189 • Federalsburg, MD 21632 When all beef costs more, there’s more Toll-Free: (800) 984-9524 • Phone: (410) 943-0200 pressure to deliver an enjoyable eating Fax: (410) 943-0206 • E-mail: [email protected] experience every time. Consumers will www.wintransportinc.com have to love it or they may leave it.UB

40 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-341-0891

Dated ______Food industry uses video to receive market information, news and educational material

The industry is using the latest technology to get market information, news and learn about the products they buy and sell. A year ago Urner Barry launched a project to notify subscribers about developing issues for center of the plate proteins. Videos appear on YouTube at Urner Barry’s Channel (UrnerBarryTV), and premium content is available to Urner Barry’s COMTELL subscribers. In addition to market information and news, some of the educational highlights from our video over the past year include:

• The top sirloin, where it comes from, how to trim and merchandise it • How to prepare a prime rib • Filleting and merchandising salmon and halibut • Foodservice applications for the pork loin • Merchandising veal at foodservice • Preparing chicken breast for foodservice • Butchering the beef hind quarter into sub primals • Cheese steaks • Cutting the 189A beef tenderloin • Halibut, cod, tilefish, salmon and more… Urner Barry videos are updated every business day and provide information regarding the latest industry news, To learn more about Urner Barry Videos and to be notified when new ones market production and price trends for the egg, chicken, become available visit our web site: www.urnerbarry.com/video.UB turkey, beef, pork and seafood industries.

SAVAGESAVAGE P O U L T R Y , I N C .

MARYLANd OFFICE Billy Savage Ginger Trader Fred Cline Jeff Vivalo Phone: 866-2SAVAGE Fax: 410-543-8919

ALABAMA OFFICE Lewis Wood Chris Fly Phone: 866-3SAVAGE Fax: 251-970-5273

TENNESSEE OFFICE dan Henderson Phone: 800-869-3854 Fax: 901-756-2510 www.savagepoultry.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 41

X ______Sign here for approval and fax to: 732-341-0891

Dated ______AEB hatches a new promotion… American Egg Board launches incredible campaign

AEB launched a new national advertising campaign, complete with television commercials, promoting eggs as the best breakfast solution. The TV spots feature humorous vignettes of parents going to incredible lengths to help their children prepare for important days.

On January 17, 2011, the American whatever it takes to help their children The four television spots feature Egg Board (AEB) launched “You Do succeed in school, sports and beyond,” humorous vignettes of parents going to Everything,” a new national advertising says Kevin Burkum, AEB’s senior vice incredible lengths to help their children campaign that promotes eggs as the best president of marketing. “We want to prepare for their important days. breakfast solution, especially on important remind parents that success starts with days when being the best matters. an all-natural, high-quality protein In one of the 15-second television breakfast, like eggs, to give kids the commercials, a father dons a wig and plays “This new advertising builds on a energy they need to perform their best the role of a princess while helping his universal truth that parents will do throughout the day.” young son rehearse lines for the school play. In another, a dad uses a $20 bill to quiz his daughter about fractions. In response to his question about half of 20, she rips the bill in half to reveal the correct Dolphin Shipping answer. The two other spots feature parents preparing their daughter for a Spanish quiz & Trading, Inc. and a dad risking life and limb to help his son practice for a big baseball game. Each spot ends with a shot of an egg breakfast, P.O. Box 640 • McDonough, GA 30253 along with a voiceover, “Eggs, less than 15 [email protected] cents a serving.” The new commercials air on top-rated 770-957-5534 programs including “The Today Show,” “Good Morning America,” “Dr. Oz” and Primary cable networks such as the Food Network, agricultural Cooking Channel, TNT, TBS, Weather Channel and more. Dolphin Shipping and Trading, Inc is an Products An extensive online campaign features exporter of agricultural commodities digital ads on MSN, Weight Watchers, Fresh shell eggs Hulu and Facebook, as well as key word with a focus on shell eggs search via Google and Bing to ensure that egg Products eggs remain relevant and top of mind for those searching for more information. AEB Our main areas are the Middle East, developed radio spots for state promotional APPles Europe, Far East and Caribbean group use. PeArs To see the new advertising, visit http:// www.incredibleegg.org/whats-on-tv/for-big- citrus days-commercials.UB

42 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-240-6332 Date Mexico meets the MBG, Urner Barry and us!… ExpoCarnes, the bridge to new relations in the meat and poultry industry

This year, Urner Barry had the with many Mexican producers meeting was rather constructive and had delight of being invited as an by attending the general a tone of cooperativeness among all the exhibitor to ExpoCarnes, a trade assembly on February 4th. organizations. show that takes place every two Also, a cocktail party years in Monterrey, Nuevo Leon, organized by NAMP (North On the exhibition floor, there were all Mexico. This show targets those American Meat Processors sorts of companies, from machinery in the meat and poultry Association) and the CMC, and packers, to market intelligence and industry, particularly in the was a key event to establish international organizations. Among those Americas. Along with Urner a relationship between these were Eastern Poultry in the USAPEEC Barry’s Vice-President Joe Muldowney two organizations and Urner Barry. Some booth, U.S. Meat Export Federation, Beef and Market Reporter Angel Rubio, of the attendees were: Innovations Group, Tyson, Smithfield, UB’s Reporter made its presence at this Phil Kimball, Executive and others. excellent event where Urner Barry had the Director of NAMP, Jim opportunity to present the newly released Goldberg, Director of Urner Barry feels this is a Meat Buyer’s Guide now in English and Membership, Eugenio great show for networking Spanish; which sold out completely by the Salinas, President of purposes and to establish end of the show! CMC, Jose Ramon new business, especially Lozano, treasurer of CMC, Daniel Curiel, with our neighbors south of the border. Thanks to the Mexican Meat Council Secretary of CMC, Gary Malenke from Emerging markets are hot right now, and (CMC, Consejo Mexicano de la Carne), Sioux-Preme Packing, Jose Luis Cruz from ExpoCarnes is a great bridge to establish Urner Barry had the chance to connect USAPEEC Mexico, among others. The new relationships in the meat industry.UB

DOMESTIC & INTERNATIONAL TRADERS Poultry, Beef, Pork & Seafood www.epoultry.com PONTE VEDRA BEACH, FL Corporate Headquarters The protein people since 1954 Tom Rueger, CEO • Mike Hagarty, CFO (904) 543-9410 • Fax (904) 543-9493

N. LITTLE ROCK, AR FT. LAUDERDALE, FL Jim Burke Export division (501) 771-4046 • Fax (501) 771-4739 Martin Piffaretti • Angelica Rangel Olga Starodubtseva SPRINGDALE, AR (954) 983-6211 • Fax (954) 983-9869 Beth Parma • Kyle Pendergraft (479) 717-2633 • Fax (479) 717-2635 ATLANTA, GA Joshua Morrill BURBANK, CA (678) 388-9799 • Fax (678) 690-8491 Jon Poole • Chris Myatt (818) 841-7500 • Fax (818) 841-7507 HAMMOND, LA Mike Delaney PONTE VEDRA BEACH, FL (985) 345-3458 • Fax (985) 345-5153 Thad Eshelman • Ted Rueger (904) 543-9429 • Fax (904) 543-9493 WEST CHESTER, PA John Duffy FT. LAUDERDALE, FL (610) 692-6232 • Fax (610) 692-6234 Joe Reid • Henry Buzgon Brandon Reid WELLSBORO, PA (954) 983-6211 • Fax (954) 983-9869 Tom Mitchell (570) 724-9200 • Fax (570) 724-9204

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 43

X ______Dated ______Sign here for approval and fax to: 732-240-6332 Initiatives uphold the highest safety and production standards… Butterball implements automated deboning system, maximizing ergonomics, efficiency and safety

Contributed by Steve Valesko, Department “The with birds coming out of a 40 degree Vice President Engineering, Butterball, LLC. of Labor’s company’s Fahrenheit chiller. Turkeys travel along Bureau of Labor overhead conveyors to cut-up stations three-pronged As the nation’s largest turkey producer, Statistics. where associates use straight knives to Butterball, LLC prides itself on approach separate each turkey into parts. Parts are maintaining the highest industry standards The company’s to “Doing then distributed to other areas of the and placing the utmost emphasis on three-pronged Business department for manual deboning. Some employee safety and well-being. By approach Right” focuses parts are deboned for outside sales while adopting safety performance programs to “Doing on self- others are used in further processing for developed by the Occupational Safety Business Right” governance, cooked deli roasts and sliced products. and Health Administration’s Voluntary focuses on sustainability In the high volume process at Butterball, Protection Program (OSHA VPP), self-governance, and social quality and yields are extremely important. Butterball consistently exceeds poultry sustainability responsibility.” industry standards as outlined by the U.S. and social Without the help of advanced equipment, responsibility. the manual cut-up and deboning process This initiative plays a key role in providing requires a large number of associates, internal oversight for integrating values which creates a wealth of jobs for that are important to the company, individuals throughout the community. in particular its efforts to reduce its However, for Butterball’s Mount Olive environmental footprint and protect facility that was experiencing high turn- worker rights. over rates in staffing, finding dependable manual workers proved to be a challenge. To ensure Butterball facilities operate at Additionally, despite adherence to strict the highest capacity while maintaining safety guidelines and standards, manual optimal health and safety of its employees, deboning and cutting can lead to an turkeys and the environment, the increased risk of injury. company’s executive management team and plant facilities continually seek out Recognizing that a safe and efficient work and extensively research current industry environment often leads to increased trends and practices. employee retention, motivation and productivity while reducing risk of Seeking the best alternatives time-loss and injury, Butterball turned In 2009, Butterball’s Mount Olive, N.C. to experts and vendors in the second facility experienced a lower-than-optimal processing industry to help determine what employee retention rate, thus finding it equipment options would provide the best difficult to staff the line, specifically in the solution. second processing or cut-up and deboning departments. As a result, Butterball developed a plan to implement an automated deboning system Butterball, like most turkey processors, at the Mount Olive location to solve its employs manual cut-up and debone staffing issue, streamline operations and processing operations where several maximize poultry sales. lines of workers manually separate the turkey into parts and debone them for Automated Deboning outside sales and further processing. The While manual deboning processes are cut-up and debone department starts currently most common within the poultry

44 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-40-6332

Dated ______(Below) Specialized Cut Module— Implementing an automated deboning system has helped Butterball streamline operations and maximize poultry sales while creating a safe and ergonomic workspace for its employees.

(Above) Cut Up System Auto Load— Butterball’s new, automated deboning system allows turkeys to be ergonomically placed and transferred to automatic loading equipment for the cut-up system.

meat, it is automatically cut from the cone and the cone is returned to the starting position to be reloaded.

Implementing advanced processing systems In January 2011, Butterball completed a 50,000 square foot renovation. The project, costing nearly $12 million, removed approximately 85 percent of existing manual equipment, replacing it industry, automated deboning can provide system, the turkey is separated into the with completely automated machinery. a variety of benefits for processors looking top half (white meat), and the back half to improve productivity, cost-savings and parts—drums, thighs, and backs. The cut- Butterball worked closely with vendors operational efficiency. up process is done automatically with no and contractors to ensure planning was associate intervention. scrupulous upfront. Meticulous project After extensive research, Butterball selected management and coordination was Marel Stork’s equipment to install in the The top halves are then loaded on a essential in accomplishing the facility facility. The new equipment makes up the cone for transport through the white transformation in a timely fashion. largest system of its kind for turkeys in meat deboning system which is made up Butterball planned the project down to the world. Stork put the latest technology of a series of modules, both automatic every two to three hours of operations. available into the system with innovations and manual. Each module has a specific Because of the in-depth planning, the plant being added to the equipment right up to purpose whether it is to prepare a cut was able to completely renovate the area in the time of installation. Experts on cut-up for the next module or to fully remove only nine days, a remarkable achievement. and debone automation were brought meat from the frame. For very specific in from all over the world to work with cuts where the skill of an associate is still Improvements in ergonomics, Butterball on the project. Experts from needed, there are ergonomic manual efficiency and yield Holland, Germany, England, France, and stations in-line and in-flow with the After two months, the plant saw better- the U.S. were on site to ensure the install automated modules. Yields are critical than-expected overall improvement in and start-up would be a success. to the process so each module has the operations, production numbers and yield. ability to be fine tuned to maximize yields Productivity proved to be greater as pounds The system automatically cuts up and when there are variances in turkeys due to produced per man hour increased greatly. debones turkeys at full plant capacity. weight or flock characteristics. The primary The system allows the turkeys to be products removed from the frame such as In terms of yield improvement, plant ergonomically placed and transferred to breast and tender meat are conveyed to a management noted the weight of meat able automatic loading equipment for the cut- series of tubs for use in further processing. up system. Once loaded into the cut-up Once the frame is stripped of all useful Continued on page 70

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 45 Sustainable seafood experts meet… 9th International Seafood Summit Experts from throughout the seafood Important issues such as sustainability supply chain convened at SeaWeb’s ninth and food security, traceability of seafood International Seafood Summit from sources, impacts of ocean acidification, January 31 to February 2, 2011, at the aquaculture, fair trade and certification, Westin Bayshore Hotel to discuss global sustainability in developing nations along perspectives on the theme “Responsibility with the role of suppliers, chefs and others without Borders?” in the seafood chain were discussed.

The Seafood Summit brings together global “We are at an important crossroads for the representatives from the seafood industry growing seafood sustainability movement,” John Sakton and conservation community for in-depth said SeaWeb President Dawn M. Martin. Jim Canon, president of Sustainable Fisheries discussion with the goal of making the “Seafood is a global commodity and part Partnership, and Henry Demone CEO of High Liner Foods, on the podium at the opening session of the seafood marketplace environmentally, of our global commons. As such, it is our 2011 Seafood Summit in Vancouver. socially and economically sustainable. collective responsibility to thoughtfully and collaboratively manage this valuable resource. The scope of this responsibility is enormous, the politics daunting and the economics critical, and it is just these challenges that underlie the theme of this year’s Summit.”

The 2011 seafood summit in Vancouver clearly showed how far the seafood sustainability movement has come and the success of some of its key strategic choices. A few years ago, any industry person would have been swarmed by NGO representatives seeking meetings and trying to form advisory relationships. Now it seems like many partnerships have formed, and the focus was on getting results.

First and foremost, the message in Vancouver was that seafood sustainability will be achieved by using market forces.

Henry Demone, President and CEO of High Liner Foods, spoke of why his company chose to be the primary industry We’re nuts about logistics. sponsor of this event. He said that Just-in-time distribution is critical in all phases of the frozen sustainable and responsible sourcing was food industry. At Zero Mountain, we care for customer increasingly important to major customers product moving in and out of our facilities as efficiently and in North America. As High Liner is one safely as anywhere in the industry. Our computer response of the largest sellers to retailers, Demone system and trained personnel team up directly with customers wanted to demonstrate his company’s who need custom EDI and system-to-system compatibility. Let commitment to meet the requirements of us show you how our instinct for logistics can save your stash. their customers.

Demone stated that growing up he saw firsthand the devastation that occurred when their major cod fishery collapsed. He said that he not only wanted product to sell for another hundred years, but did not want other fishing communities around the world to experience the collapse the 4 Central USA Locations • 800.691.1010 • www.zeromtn.com way that it did in Lunenberg, Nova Scotia.

46 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 in Vancouver Demone also challenged the summit to not of global whitefish stocks are either fully demonize trawling or farmed salmon—two certified by the MSC, or in the process hot button issues for some in the audience, of achieving certification. He cited the but issues that need to be addressed with commitment of buyers as key drivers. knowledge and nuance, not slogans. Canon said he did not care whether buyers responded to price signals, media, or Demone said, “It is very important that we competitive pressure—the main point was learn from our successes—a lot has been that they responded. accomplished with sustainable seafood, but at same time there have been segments of A couple of final notes on the morning the industry that have been demonized, session. A number of speakers mentioned such as bottom trawling and salmon China, the issue of how the sustainable aquaculture.” movement model with Asian consumers and producers needed to be on the table. Following Demone, Jim Canon, of SFP, The second day of the conference focused talked about how this meeting was the only more on China as it is clear that much of chance for many NGOs and industry people the future challenges of the sustainability to get together. “Do you know how hard movement will be in Asia, and it will be it is to get a sustainability meeting on the interesting to see how these groups—both the calendar? Yet, that is what all the industry NGOs and industry, will approach that.UB representatives are here to talk about.” Originally adapted from a story by John Sakton that was published on Seafoodnews.com on Feb. 1, 2011 Cannon emphasized the success of the movement on global whitefish. About 75%

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 47

X ______Sign here for approval and fax to: 732-240-6332 Dated ______Freezing the competition... Tippmann Group: the ‘ice’-ing on the cake

Aerial photo of Interstate Warehousing because most people are just not aware of Franklin, Indiana facility which just the steps taken to keep food cold prior to completed an expansion in 2010. If you were to ask someone off the street, reaching the supermarket display. In the “What brand of refrigerator do you keep world of larger scale refrigeration, there are your groceries in?” chances are they would only a handful of players involved. Here in Indianapolis and Franklin, IN, Cincin- have the answer in a second; Kenmore, we highlight one of the most significant nati, Chicago, Nashville, Newport News, KitchenAid, Maytag, Whirlpool. The players—Tippmann Group. Grand Rapids, and Denver; and Tippmann list goes on and on. Now, ask that same Properties which manages more than 3.5 person, “From what brand of refrigerator Originating as Tippmann Engineering million square feet of office, industrial did your groceries originate?” and it is in the 1950s out of Fort Wayne, IN, and commercial real estate throughout the likely that they will be clueless. That is the family run business, now known as country. Tippmann Group, has been involved in the refrigeration industry for more than While each of these Tippmann subsidiaries 50 years. The initial focus of the company provides diverse services to their customers was on industrial they do all have one thing in common— refrigeration but “The current each business serves the food industry. also included From a public cold storage standpoint, market the construction their market includes secondary of ice skating affords distribution cities throughout the Midwest rinks and the no extra and as a design builder, the relationships manufacturing, overhead, yet extend mostly from Tippmann’s customers sales and demands the and competitors in their public refrigerated installation best quality warehousing business. of ice making service ever.” Midwest equipment. Throughout the years, Tippmann has Through the years, the company has made a name by “spending the right Poultry been involved in a variety of refrigerated dollars on the right projects, balancing products but the main focus has always capital cost, operating cost and long- services revolved around the construction and term maintenance and upkeep cost,” management of refrigerated and frozen according to Steve Tippmann, Executive Three generations of distribution facilities. Vice President of Tippmann Group/ Interstate Warehousing. Steve also added, experience in fresh eggs. As time passed on, ownership realized “We live and die by labor efficiency. The that the frozen food industry was grow- current market affords no extra overhead, Midwest Poultry Services, L.P. ing and as the industry developed so did yet demands the best quality service ever.” is an industry leader Tippmann. Growth has been so expan- These business plans have helped the with a reputation built on sive that Tippmann Group now includes Group avoid debt while still keeping their outstanding service. Tippmann Construction, a design-build customers happy. Call us to experience the difference. company specializing in refrigerated ware- houses; Interstate Warehousing, the sev- Detailing customer service, Tippmann Midwest Poultry Services, L.P. enth largest public refrigerated warehouse Group informed us that they utilize a Red P.O. Box 307, Mentone, IN 46539 Phone: (574) 353-7651 • Fax: (574) 353-7223 company in North America with locations Prairie brand of warehouse management 48 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______system but that they have significantly To bring Tippmann Group into full when most jobs are done casually at best, enhanced the system to better serve their perspective, in a world that has only Tippmann’s Executive VP informed clients. Apparently, these improvements known artificial refrigeration for a little us that his company works differently, have not gone unnoticed as a number of over 250 years, this company has been proclaiming, “Tippmann has a reputation customers have exclaimed that Tippmann keeping food cold for a fifth of that of doing what we say we are going to do— has the best WMS system to fit their time. More noteworthy still, in an age and we are proud of our practices.”UB needs. It should go without saying at this point that one of Tippmann Group’s main focuses is putting forth an effort to improve their current technology or invent new technologies in order to better serve themselves and their customers.

One such improvement that must be considered is the new design of Tippmann’s blast freezing system called the Quick Freeze Racking Zone or QFR Zone for short. With the new design, Steve Tippmann states, “we went back to the basics: freeze product with airflow not lower temperatures. Pull air instead of pushing and directing the airflow.” One of the key attributes of the system is that it reduces freeze times while operating for less power and less labor. The company currently has forty systems in and operating and over fifty on order. Tippmann’s QFR Zone- their newest product that is a more efficient alternative to traditional blast freezing.

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 49 Burger bills bolstered by Bowl… Figure 1 BC 90% Aus/NZ vs. Dom Fr. 90% $2.20 $2.00 YS Imported Aust/NZ Blend Cow 90% EC Spot $1.80 YS Beef Trim 90% Fr Chemical Lean FOB River -TL $1.60 Boneless beef $1.40 $1.20 $1.00

$0.80 Source: Urner Barry record prices $0.60

Key demand periods for ground beef are “...livestock Figure 2 often thought to be the summer holidays, as $2.20 YS 136 Coarse grnd.81% CH, SE or NR- (TL) everyone likes to have their Memorial Day producers in $2.00 the U.S. are $1.80 or 4th of July and Labor Day hot dog and/ $1.60 or hamburger. In the winter, Super Bowl continuing $1.40 to sell off $1.20 weekend is another event that provides $1.00 a spike in demand for the boneless beef their animals $0.80 Source: Urner Barry industry as tailgating and football parties for various $0.60 typically provide a large increase in buying reasons...” interest for items like sausage, chili, pizza toppings, etc. This year, Super Bowl XLV proved no different. Figure 3 Import Arrivals, Australia New Zealand 40,000 Beef Import Arrivals, Australia One of the key ingredients in producing ground beef is fresh 90s. In 35,000 Beef Import Arrivals, New Zealand late January 2011, 90s hit a record high price of $1.94/cwt, largely 30,000 25,000 Source: USDA attributable to active demand, limited imports, and tight livestock 20,000 supplies. Let’s take a look at each of these separately. (Figure 1) 15,000 10,000 5,000 Demand grew more active for ground beef products, as it typically 0 does in a struggling economy, because it is a main ingredient in many value-added products. Consumers have turned to these products in an effort to stretch their dollar even further with high quality, Figure 4 convenient and economically sensible products. (Figure 2) $0.80 USDA Live Cow Mkt, Lean, 85-90%, San Angelo, TX $0.70 Imports have been limited as of late due to a weaker dollar, $0.60 competition from both existing and emerging markets and flooding $0.50 in Australia, and good pastures in New Zealand which allow NZ $0.40 $0.30 farmers to keep animals in pasture as opposed to forcing them to Source: Urner Barry bring in livestock when pasture conditions are poor. (Figure 3) $0.20

Finally, to understand tight livestock supplies we see that livestock producers in the U.S. are continuing to sell off Figure 5 CBOT Corn Continuous Front-Month Futures “In recent their animals for various reasons including lack $7.60 months, of capital, high livestock values (Figure 4) and the $6.60 $5.60 Omaha Corn, US 2 Yellow prices for prospect for higher feed costs. (Figure 5) CBOT Corn Continuous Front-Month Futures $4.60 the fresh $3.60 50s have Fresh 50s, another major ingredient in the $2.60 trended production of ground beef, recorded a record $1.60 Source: USDA, CBOT $0.60 lower.” high price back in May 2010 of $1.195/cwt. In recent months, prices for the fresh 50s have trended lower. The limited availability of leaner product has caused demand for the fatter trimmings to diminish. (Figure 6) Figure 6 $1.10 YS Beef Trim 50% Fr Chemical Lean FOB River-TL Market conditions for the rest of 2011 could be interesting. How will $1.00 $0.90 currencies, weather, economic conditions, competition from world $0.80 markets and availability of imports affect the price of your hamburger $0.70 $0.60 going forward? Stayed tuned, as only time may tell.UB $0.50 $0.40 $0.30 Source: Urner Barry $0.20

50 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 www.ody.bz [email protected]

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 51 X ______Sign here for approval and fax to: 732-240-6332 Date How logistics plays a part in the food chain… Economy impacts cargo freight

The impact of the recession on International scheduled freight traffic (FTKs) Industry total international cargo is evident when one 15 looks at statistics from the International 14 Air Transport Association (IATA). Data 13 indicates that December 2008 *Freight 12 Tonne Kilometer(FTK) growth plummeted 11 by 22.6% as compared to December 2007; 10 YTD totals for 2009 declined by 10.1% 9 from 2008; and 2010 showed recovery of billions, monthly 8 20.6% compared to 2009. These recovery 7 totals were predicted to be higher, however, 6 0 1 2 3 4 5 6 7 8 9 they took a hit in December 2010 because 0 Jun-01 Jun-02 Jun-03 Jun-04 Jun-05 Jun-06 Jun-07 Jun-08 Jun-09 of severe weather conditions, particularly Jun-10 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-0 Dec-1 in North America and Europe. 2010’s air ACTUAL SEASONALLY ADJUSTED Latest data December 2010 FTKs: Freight Tonne Kilometers cargo growth outstripped capacity by 8.9% Source: IATA Economics 2010 and freight was 1% higher than the pre- recession average of early 2008. to Giovanni Bisignani, IATA’s Director Increased supplies hit the docks in Asia General and CEO, increased oil prices and the amount of shipping space did not IATA reported a strong 2010, yet says leave the task of recovering an additional meet their need to move product. As a that there are some uncertainties for $1.6 billion in costs. result, cargo rates went higher. 2011. Sharp increases in oil prices have impacted the profitability as fuel accounts Increased demand for cargo space in 2010 Over the last year, many ships have been for 27% of their operating costs. According has created some shortage of available redeployed and now orders for new vessels space for seafood items. In turn, the rising that were placed on hold have been costs of transportation have impacted reopened, according to Brooks. U.S. market price offerings. Fresh fish items imported to the U.S. by air are time As a means to reduce fuel costs, the sensitive and limited space has proven to industry adopted a practice known as impact the cost as well as the transit time; “slow steaming,” or a reduction of speed. proving both costly and challenging for With the amount of ships and space some importers. Numerous delays due to expected to increase in 2011 some liners the lack of available air freight space have are considering using this method as a way been reported which undoubtedly impact to control the arrival of product in the the available supply of fresh fish items here U.S. Brooks explained that this method of in the U.S. shipping is expected to continue in 2011 and that the control should help to keep Eggs can’t get any fresher! Urner Barry’s Reporter spoke to Chris the U.S. market balanced. Brooks, Managing Editor, Journal of Our family farms dedication to Commerce regarding recent trends in ocean The increase or decrease in cargo space excellence, integrity and quality cargo shipping. Brooks stated that cargo availability impacts both air freight and ensures that NuCal Foods and Rocky rates bottomed out in 2009, and almost ocean transport of many food items. Mountain Eggs are your best source doubled in 2010. During the recession, Fresh food items, including fresh fish, are for premium quality conventional a record number of ships were parked subject to the decrease in available space and specialty eggs. (meaning they stopped movement). He as well as the increased costs driven by the Serving the Western United States... explained the reason was basic economics; rebounding market and the rising cost the less demand that existed for product, of fuel. It is interesting to note that the the less supply came into the country. movement of these items also follows trends similar to the overall economy showing Brooks went on to say that in the declines and rebounds that coincide with beginning of 2010, Chinese factories closed the recession and recovering.UB down for the first two weeks in February Footnote: IATA (International Air Transport Association) data for their celebration of Chinese New represents approximately 230 airlines comprising 93% of scheduled 800-377-3447 Year. Prior to their closure, there was an international air traffic. unanticipated mad rush for cargo space. *IATA defines FTK as Freight Tonne Kilometers which measures www.nucalfoods.com actual freight traffic. 52 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______Fish and shellfish species identified at your fingertips… 2nd Edition Commercial Guide ee e to s ion ag dit p the d e he m debuts in Boston Secon t ro ” rn le f uide Tu p l G Urner Barry is pleased to announce the long-anticipated release of the Second am cia a s er Edition of Urner Barry’s Commercial Guide to Fish and Shellfish has finally taken m om place. Making its debut at the 2011 International Boston Seafood Show, the “C second edition is eighteen percent larger, and includes an additional ten fish and shellfish species, and an all-new, in-depth lobster section that encompasses 18 different lobster species.

The Commercial Guide to Fish and Shellfish has long been an essential reference for The the industry professional. Complete with detailed descriptions specific to the Commercial species, each entry provides the user with all the vital information necessary to purchase, sell and consume both imported and domestically available seafood. Guide to This easy-to-read guide encompasses all aspects of each type of fish— identification, species descriptions, common and market names, average Fish and market sizes, eating qualities, nutritional data, product forms, fishing methods, packaging descriptions, and global supply; plus an interesting “fish Shellfish fact” for each listing.

Look at a full-color, two-page spread featured on the next page. The 220 page book retails for $79.UB

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 53

X ______Sign here for approval and fax to: 732-341-0891 Dated ______in Look for this Wahoo New Species the forthcoming 2nd CommercialEdition of the Guide to

Fish and Shellfish

Specifications Nutrition Facts Serving Size: 3.5 oz

Market name Wahoo Amount Per Serving Calories 167 Calories from Fat 84.24 Scientific name Acanthocybium solandri % Daily Value* Water N/A Common name Wahoo Total Fat 9.36g 14% Saturated Fat 2.444g 12% Cholesterol 64mg 21% Description Protein 19.32g 39% Iron N/A A large relative of the mackerels and tunas, wahoo can reach over 100 pounds, Sodium 78mg 3% 40-65 inches in length, and it is reported they can live up to 5 or 6 years. They Omega-3 N/A are a steel blue fish with small scales, a large mouth and can swim over 45 miles

per hour. Wahoo are an important game fish caught off southern Florida, Gulf of *Percent Daily Values are based on a 2,000 Mexico, the Caribbean, and the South Pacific and is greatly appreciated in Hawaii, calorie diet. Your daily values may be higher or where it is called ono. Hawaii is where the majority of the U.S. wahoo is caught. lower depending on your calorie needs. It is a good eating fish, similar to the large mackerels and

especially Spanish mackerels. Full Usually sold at around 30lbs, Eating Qualities is it found in tropical seas but TASTE is not abundant and thus has Delicate texture and mild flavor, wahoo is a versatile Medium limited fresh supplies. Frozen cooking fish. It has a less of the “blood meat” or the strong oiler taste seen in other migratory fish. wahoo is imported from China, Wahoo is a lean protein option and its fat content Ecuador, and other Pacific Light is lower than tuna or mackerel. Poaching or Islands including American marinades help to softens the texture and is a good Samoa in steak and fillet form. compliment to wahoo’s mild flavor; also helps to Firm Moderate Delicate keep the fish moist, this fish can become dry. TEXTURE

54 Wahoo Urner Barry Wahoo 54 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 Fish Fact Wahoo in Hawaii is known as “Ono” which means, “good to eat.”

Their diet is similar to migratory tunas; they eat jacks, pompanos, butterfish, and squid. Wahoo stay in tropical and subtropical waters and some tagged fish were reported to travel over 1,700 miles from their original tagged location. Wahoo are an expensive fish to commercially catch because they are a solitary and are only sometimes found in small schools.

Wahoo is managed in the Atlantic by the South Atlantic Fishery Management Council and in the Pacific by the Western Pacific Wahoo fillet Fishery Management Council. Both have management plans, in the Atlantic it is called the Fishery Management Plan (FMP) for the Dolphin and Wahoo Fishery of the Product ForM South Atlantic Region. The FMP is currently trying to regulate current harvest levels and is working to Fresh stop any future fisheries. In the Pacific it is in both the Pelagic Fisheries of the Western Pacific Region Wholefish, FMP and the Highly Migratory Species FMP. The Pelagic FMP is working on the future framework for H&G, fillets management in the Exclusive Economic Zone for the U.S. Pacific Islands Frozen Pack and in the Highly Migratory FMP; wahoo are being monitored as another Wholefish, H&G, Description fishery’s bycatch. In the Gulf of Mexico, wahoo are not regulated. fillets, steaks Fresh Value-added 100 lb box Wahoo is usually cut for steaks and fillets. It has a solid white flesh which smoked, sashimi when cut into slices has a circular rings seen in the flesh.

Global Supply TOP COUNTRIES: United States Vietnam Ecuador Japan Indonesia Other American Samoa Pacific Islands

URNER BARRY Wahoo 55 VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 55 Conventions and conferences… Making the rounds with UB’s Reporter

National Poultry & Food 25-27. Held in the famous, architecturally Distributors Association’s significant Hyatt Regency, this much Annual Convention anticipated affair marks the “kick off” While January brought industry event for NPFDA’s members and a lot of uninvited is a great way to start off the year. With winter weather to almost 900 attendees registered it was a Atlanta, it did warm great chance to network, share a few laughs up when it welcomed and, most importantly, play a role in NPFDA’s Annual Convention January shaping the food industry year.

Although there were many convention highlights, the Annual Awards Reception is a perennial favorite. This year Eastern Poultry’s Tom Rueger was given NPFDA’s Lifetime Achievement award while Preferred Freezer’s Al Acunto was named NPFDA’s Lifetime Achievement Award recipient Tom Member of the Year. Rueger is flanked by sons Ted (L) and John (R)

International Poultry Expo and is billed as the world’s largest display The 63rd annual of technology, equipment, supplies, and International Poultry services used in the production and Tom Rueger, right, founder of Eastern Poultry Expo was held processing of poultry and eggs. Held at Distributors, is seen here with Al Acunto of Preferred concurrently with the Georgia World Congress Center, the Freezer Services who was named NFPDA’s Member of the Year for 2010. NPFDA’s convention event attracts almost 20,000 people from around the world. A variety of industry specific programs were held during the Expo including a scientific forum, a hatchery-breeder clinic and an animal ag ROYAL sustainability summit. Next year’s event is already being planned and you can be sure the Reporter will be HARVEST there!UB FOODS Trading a Complete Line of Batter & Breaded Items: Chicken Tenderloins • Breast Fillets • Patties & Nuggets Specialty Boneless Items on Skewer Gourmet Hand Shaped Stuffed Breasts Also: Boneless Thigh • I.Q.F. Chicken Wings • M.D.P. Marinated Breast Fillets

TRADERS WANTED For further info e-mail [email protected]

Call (413) 737-8392 Any veteran of the IPE instantly recognizes the Hyatt 90 Avocado Street, Springfield, MA 01104 Regency’s timeless and ever-present bell hops seen here with Urner Barry’s Reporter during the 2011 event. 56 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______The “Reporter” Quiz... Test your protein knowledge

7. True or False: A pig has four toes?

8. True or False: The average hen will lay over 375 eggs per year.

9. True or False: A pig sheds their hair like a cat or dog? 1. True or False: Sheep are mentioned in the bible over 100 times?

2. True or False: White shrimp now represent more than half of all aquacultured shrimp after their explosive growth in Asia?

3. True or False: The color of the shell of an egg is determined by the color of the hen’s feathers and ear lobes?

4. True or False: There are more than four 10. True or False: It takes roughly 1,000 cities in the United States that have the cowhides to supply the National word “chicken” in their name? Football League with enough leather to produce footballs for one season? 5. True or False: By law, product labeled as ground beef can contain no more Bonus Question than 20% fat? True or False: Cooked black tiger shrimp with the tail on can be identified by a 6. True or False: Pacific halibut was called vertical stripe on the tail? White shrimp “haly-butte” in Middle English; meaning, do not have that stripe.UB flatfish to be eaten on holy days? See answers on page 69

©iStockphoto.com/SeanShot VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 57 Nourishing national needs… Meat, poultry to have nutrition labels by 2012

As an integral part of the USDA’s efforts consumers to understand the content of poultry market reporter for Urner Barry, to educate consumers about nutrition the foods they are purchasing. “People think that chicken is chicken but and diets, 40 popular cuts of meat and it’s not uncommon to have varying sodium poultry products as well as raw, whole cuts “More and more, busy American families or fat contents due to differing processing of meat and poultry are mandated to have want nutrition information that they methods or trim levels.” nutrition labeling beginning January 01, can quickly and easily understand,” said 2012. U.S. Department of Agriculture’s Agriculture Secretary Tom Vilsack. “We It’s not clear what effect the new labeling Food Safety and Inspection Service (FSIS) need to do all we can to provide nutrition requirements will have on consumer said this labels that will help consumers make demand. In the present economic climate, measure informed decisions. The USDA and it may well be that consumers must make will make it the Department of Health and Human their purchase decisions on what they can easier for Services work hard to provide the Dietary afford rather than on the label’s content. Guidelines for Americans every five years, In a statement released from Richard and now consumers will have another Lobb, spokesman for the National Chicken tool to help them follow these Council he said that, “In addition to guidelines.” comparing nutrition facts, I have a feeling that people are also going to compare the The nutritional panels will include price on the front of the package.” the number of calories and the grams of total fat and saturated fat an item Along with price considerations, the contains. A product that has a lean consumer’s taste buds might be the percentage statement, such as ‘76 percent ultimate test for nutritional labeling. An lean,’ on its label also will list its fat effort in King County, Washington to add ©iStockphoto.com/onebluelight percentage. According to James Serpico, nutrition facts labeling to fast food menus had no effect on consumer behavior in its first year according to a study conducted in a cooperative effort between the public health department and researchers from Duke-National University of Singapore Your Brand (NUS) Graduate Medical School. The study was undertaken to see whether or not a 2009 attempt by King County to is Our Specialty curb the growth of obesity by imposing mandatory menu labeling at restaurants www.cooperfarms.com chains with 15 or more locations changed consumer dining habits. In the end, it was found that consumer purchase behavior in King County where Taco Time menus were changed to include nutritional information was unaffected when compared to menus at Taco Times which did not include the information.

“Given the results of prior studies, we had expected the results to be small, but we were surprised that we could not detect even the slightest hint of changes in purchasing behavior as a result of the legislation,” said lead author Eric Finkelstein, PhD. associate professor of health services at Duke-NUS. “The results suggest that mandatory menu labeling, unless combined with other interventions, Turkey Chicken Ham may be unlikely to significantly influence the obesity epidemic.”UB

58 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 Just the facts... s The Reporter’ Tuna

Tuna comes in many different species Guide and Albacore tuna isto... found worldwide most grades. This makes it a challenge for the commonly as frozen or brined. It is used average buyer to identify and understand most often by canners and is currently the various types and standards the only species of tuna allowed to be available. Some of the most common canned and labeled as Albacore. It tuna species in the U.S. are Albacore is not generally subject to grading. (Thunnus alalunga), Bigeye (Thunnus obesus), Bluefin (Thunnus thynnus), Bigeye tuna is used almost entirely Skipjack (Katsuwonus pelamis), and for canning of light meat tuna. The best Yellowfin (Thunnus albacares). catch may be used for sashimi, that which Canned albacore tuna. has high oil content. It is said to be second best to Bluefin for sushi use. Albacore Bluefin and Yellowfin tuna are commonly traded in grades. The grades of tuna that are recognized by the industry are 1s, 2+s and 2s—and less commonly, number 3s. The grading process is typically based on ©iStockphoto.com/ALEAIMAGE freshness, size and shape, texture, fat, and color. Market pricing often varies, with Bigeye number 1s trading at the highest level and the remaining discounted as the grade number goes higher.UB

Bluefin Picture taken by Robert DiGregorio, Carl’s Seafood, NY Fulton Fish Market. He rates this as #1 tuna*

Rated as #2+*

Skipjack

Sashimi tuna.

Rated as #2*

Yellowfin

*Robert DiGregorio rated his photos as grades he uses when selling tuna loins at the NY Fulton Fish Market. VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 59 Which came first?… Creativity and innovation deliver McDonald’s delights

A new and seemingly popular game show recently sparked many a discussion in the workplace as well as on media outlets as it offers contestants the opportunity to win $1 million in cold, hard cash and all they have to do to keep it is correctly answer seven multiple-choice questions. One eepisode posed a type of ‘Which Came First?’ question that, which seemed obvious to many of a certain age group, was quite unknown to those of a different median age. The actual restaurant. Peterson focused his creative question posed on the show was “Which energy on launching an entirely new McDonald’s menu item debuted first?” product that could be eaten by hand. A and the possible answers available were solution arrived when he began to modify Filet-o-Fish or Egg McMuffin? his favorite breakfast sandwich—Eggs Benedict. Experimenting with prepackaged Think you know? If you guessed Filet- Hollandaise, which he rejected as too o-Fish, you’re right. Let’s give a little runny, Peterson combined a slice of background of each. cheese with a hot egg—producing the exact consistency he had been aiming for. In 1962 a McDonald’s franchise owner in He complimented the egg and muffin Cincinnati, Ohio, named Lou Groen was with grilled Canadian bacon, and had a P a c k e r s o f desperate to save his floundering hamburger finished breakfast item that was perfect for restaurant, the first McDonald’s in the a sandwich-oriented fast-food chain. LIQUID, Cincinnati area. Groen’s McDonald’s unit was in a predominantly Roman Catholic According to McDonald’s Web site, by FROZEN, DRIED neighborhood where his Catholic customers 1976, McDonald’s had perfected the engaged in the practice of not eating meat breakfast menu, elevating its brand above & SHELL EGGS on Fridays. His solution—the creation of the competitors. Thanks to the relentless the Filet-O-Fish—a sandwich that saved his creativity and innovation of its own ESTHERVILLE restaurant, and was the first non-hamburger visionary franchisees, McDonald’s by then FOODS, INC. menu item for McDonald’s. held a monopoly on breakfast. To this Estherville, IA day, breakfast represents 15 percent of 712-362-3527 SIOUXPREME “So I invented my fish sandwich, McDonald’s sales.UB EGG PRODUCTS, INC. developed a special Sioux Center, IA batter, made the 712-722-4787 SONSTEGARD tartar sauce and took FOODS, INC. it to headquarters,” Sioux Falls, SD 605-338-4642 said Groen. With a SONSTEGARD few modifications, FOODS, INC. Groen’s sandwich has Springdale, AR 479-872-0700 been a favorite Friday SONSTEGARD fish meal for years. of GEORGIA Gainesville, GA 770-534-5644 Then in late 1971, SUN RISE another franchise FARMS Harris, IA owner, Herb Peterson, SOUTHGATE 712-735-6010 sought to come up FOODS, INC. with a menu item South Gate, CA that would bring 562-622-6076 breakfast to his

60 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______Coverage curtails consumption… Consumers respond to reporting of animal treatment

A Kansas State and Perdue University study researchers were able to found media coverage of animal welfare determine that media issues hurts demand for pork and poultry, attention to animal but has little to no effect on beef demand. welfare issues has not Conducted this past fall by economists, this directly impacted beef study is the latest of its kind to shed light consumption, yet that on a frequent media topic. same level of media focus has reduced both pork It’s no secret that U.S. consumers have and poultry demand. been expressing increased interest in “While beef demand was animal welfare practices. In fact, some found to not be directly states’ ballot initiatives have been influenced by increased enacted to prohibit the use of certain media attention to practices deemed sensitive to the plight animal welfare issues, of consumers concerned with the this should not be “The study also found that treatment of farm animals ultimately interpreted as the beef increased media exposure has raised for human consumption. Yet, the industry being immune,” resulted in a reallocation of food question remains as to whether or not said Tonsor in a release expenditures to non-meat items...” this attention being paid to the animal following the study. The welfare issue that seems to constantly study also found that ©iStockphoto.com/Delmas Lehman confront producers of meat destined for increased media exposure has resulted in a the American dining table, has had any reallocation of food expenditures to non- GET CONNECTED!! net affect on consumer demand. meat items rather to competitive proteins. Join NPFDA Today! NATIONAL POULTRY & FOOD The study, U.S. Meat Demand: The Influence A quick synopsis of the study suggests that: DISTRIBUTORS ASSOCIATION of Animal Welfare Media Coverage, was Your Full Circle Connection To The Industry since 1967! conducted by Glynn Tonsor, Agricultural • Media attention to the animal welfare Economist, Livestock Marketing, Kansas issue does have a negative impact on State University and Nicole Olynk, U.S meat demand. Department of Agricultural Economics, Perdue University. They extensively • Pork and poultry are most severely searched U.S newspapers from 1982 affected. through 2008 for public information on animal welfare and the influence it has on • As media attention increases, the U.S consumer’s diet. By developing consumers are likely to redirect indices incorporating this data the expenditures to purchase less meat.

Tonsor said more research was needed to determine the effects on consumers, Processors retail buyers livestock producers and society in general but that Distributors transPortation the “influence of media b rokers c omP anies on total meat expenditure t raD ers suPPly comPanies suggest beef, pork and poultry 2014 Osborne Road producers may be well served Saint Marys, GA 31558 by collaborating in recognizing Phone: 770-535-9901 and responding to changing Fax: 770-535-7385 societal pressures regarding E-mail: [email protected] animal well-being.”UB www.npfda.org ©iStockphoto.com/Jill Miller ©iStockphoto.com/Jill VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 61

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Date ______A mega-diverse country… Ecuador: agriculturally rich

“The country’s Ecuador is a democratic republic in South America bordered by Colombia to the economy is based north, Peru to the east and south, and the Pacific Ocean to the west. Its borders also mostly on the export encompass the Galapagos Islands which are home to numerous species of flora and of bananas, oil, fauna. shrimp, and gold.” Despite its size Ecuador is one of only seventeen countries in the world classified as megadiverse by the group Conservation International. It has a great many species of plants and animals; including over 16000 in vegetation alone, of which over 4000 are endemic to the country. It is a very agriculturally rich location with bananas, flowers, coffee, cacao, sugar, tropical fruits, palm oil, palm hearts, rice, roses, and corn plentiful.

Historically, Ecuador’s economy has been characterized by its dichotomy, and sometimes bitter rivalry, between the large-scale export-oriented agricultural enterprises of the coast, and the smaller farms and businesses of the Andes.

The country’s economy is based mostly on the export of bananas, oil, shrimp, and gold. In fact, Ecuador is the world’s largest exporter of bananas, accounting for 936.5 million dollars of revenue in 2010. Since the 1970s, the mining and exporting of oil has played a dominant role in the country’s economy. Petroleum resources accounted for 51% of the country’s income and one fourth of the central government’s budget revenues in recent years.

The United States is Ecuador’s number one export and import partner. The Andean Trade Promotion and Drug Eradication Act increased U.S. involvement in Ecuadorian economy. U.S. investments in Ecuador have risen by 30% since the act was implemented. Over one hundred U.S. companies operating in Ecuador depend on the access to cheaper goods and on the duty-free exportation made possible only by the ATPDEA. As a result, American businesses have made substantial financial profits in Ecuador.

These factors, along with their developing economy, create a hopeful forecast for this small South American country.UB ©iStockphoto.com/photoBlueIce Guayaquils lighthouse park in Ecuador. Ecuador / U.S. comparison

AREA 283,561 sq km 9,826,675 sq km COASTLINE 2,237 km 19,924 km POPULATION 14,790,608 310,232,863 LIFE EXPECTANCY 75.52 years 78.24years GDP $309.3 billion $14.26 trillion GDP (per capita) $7,800 $46,400 AGRICULTURE AS A %GDP 6.8% 1.2% AGRICULTURAL PRODUCTS bananas, coffee, cocoa, fruit, wheat, corn, grains, rice, potatoes poultry, beef, vegetables LABOR FORCE 4.59 million 154.2 million UNEMPLOYMENT RATE 7.6% 9.3% OIL PRODUCTION / CONSUMPTION 485,700 / 181,000 8.068 / 19.5 (bbl/day, 2009 est.) (million bbl/day)

62 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______• Ease - The flounder, shrimp and scallops • Convenience - Our most popular seafood items all handily share the same cook time. pre-portioned in individual 9oz. and 12oz. packaging. • Flexibility - Offers extended holding times. • Economy - Introduce seafood to your menu at a low risk cost.

Log on to 190 Enterprise Drive, Newport News, VA 23603 www.icelandic.com © 2011 Icelandic® USA, Inc. • Icelandic® Brand is a registered trademark of Icelandic® USA, Inc. for a special introductory offer. RETAIL: www.icelandicseafood.com FOODSERVICE: www.icelandic.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 63 BigBobs_Reporter.indd 1 2/14/11 4:00 PM Eye on dining... Boston’s iconic restaurants at a glance By Jim Buffum change: If something’s been NO. 9 PARK working for 97 years, why 9 Park St., Boston, 617-742-9991, The Boston area offers a rich banquet of adjust it? www.no9park.com cuisines, and Urner Barry’s Reporter’s love When one asks serious foodies affair with the food scene is certainly So in the spirit of casting a about the most famous dish a secret we love to leak. As one would fresh eye on an established in Boston, the prune-stuffed expect to read about new, dare I say, “hot,” place, we head to some of the gnocchi with foie gras, toasted restaurants, we offer an opportunity for city’s most venerable dining almonds, and vin santo at you to browse our chosen restaurant rooms and reconsider them No. 9 Park is suggested by the listings here so that even the chic through their signature dish. most people. Chef and owner Bostonian eco-foodie can know where to Barbara Lynch developed the strike a pose this week. DURGIN-PARK ©iStockphoto.com/Brendan Veary dish some 15 years ago after 340 Faneuil Hall Marketplace, Boston, a trip to Italy to learn pasta-making. Our So where is everyone dining on terrine 617-227-2038, www.durgin-park.com waiter recites the catechism: “...so she de mango with parsnip and urchin-roe This is the most casual of the restaurants added foie gras, and the prunes, and the foam? This “in-with-the-new hype” tends visited. The eclectic Durgin-Park wait staff rest is history!” to overlook iconic restaurants, Boston is curt, intolerant of unnecessary questions, institutions really; the places that spring and refreshingly fun. Think your favorite The dish is marvelously clever. Light, to mind when you think about dining out aunt who has no time for your nonsense. expertly made gnocchi are stuffed with a here. These are the restaurants that still It’s intentional, and part of the shtick. soft prune filling. Each gnoccho is topped manage, after years to fill the house if not with a small slab of foie gras, then drizzled nightly, then certainly on weekends. A Since 1826 the restaurant has occupied with a beurre blanc made with vin santo. sterling reputation can rest on its laurels, a roomy historic Faneuil Hall space with Tiny cubes of prune—precision-cut and even as it raises an obvious question about large wood and mostly communal tables. jewel-like—decorate the plate with tinier Side dishes are good, and taste as if served sprigs of chervil. in a very competent college dining hall; there are even little white flume-proof OAK ROOM bowl-plates. New England classics like At the Fairmont Copley Plaza, 138 Indian pudding (slow-baked molasses and St. James Ave., Boston, 617-267-5300, cornmeal mash served with ice cream) are www.theoakroom.com faithfully and well prepared. Wine and The interior of the Oak Room at the beer lists are limited but adequate. The Fairmont Copley Plaza is breathtaking. crowd on our night is a mix of local steak- Well-heeled Bostonians have been lovers and tooly business-trip types. gathering at restaurants in this space since 1912. Beautiful hand-detailed oak walls HAMERSLEY’S BISTRO enclose a lush, comfortable, and, above 553 Tremont St., Boston, 617-423-2700, all, Old World luxury dining room. One Serving the Food Industry www.hamersleysbistro.com of the many shiny art panels at the back of for Four Generations with For 21 years, Bostonians in-the-know the room is actually a clandestine two-way High Quality Egg Products have been going to Hamersley’s Bistro mirror. Back in the day (perhaps now) it in the South End for roast chicken with allowed managers to survey service and garlic, lemon, and parsley. Favored by presentation, which are still impeccable. Julia Child, Shirley MacLaine, Jack The room manages to be marvelously Nicholson, and Leonardo DiCaprio, the alive, not at all an antique. Large, brilliant dish is basically the perfect roast bird cherry-blossom arrangements complete the you cannot replicate at home. Ever. Very enveloping mise-en-scene. You are greeted slow-cooked, then boned and finished and treated like royalty by a dedicated staff, in a pan with lemons and chicken stock some of whom have been perfecting their under the crisping flames of a salamander, craft here since this restaurant opened in Hamersley’s chicken can easily be cut with the historic space 20 years ago. 2 Papetti Plaza, Elizabeth, NJ 07206 a fork and is an example of marinade Tel. (908) 351-0330 (garlic, lemon, parsley, and spices We all know that Bostonians do not live by www.debelfoods.com overnight) and seasonings that showcase, chowder alone, and we hope that when you Fax (908) 351-0334 rather than overshadow, the carefully are visiting Beantown you have a chance to Elliot P. Gibber, President raised hen. feast at some of our favorite locations.UB 64 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

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Dated ______Invitation to top industry event...

Thriving 2011 in a Global Economy You are cordially invited to attend URNER BARRY’S 2011 EXECUTIVE CONFERENCE When May 1st through May 3rd, 2011 Tentative Conference Schedule Sunday, May 1, 2011 Where 6:30-9:00 p.m. – Welcome R eception, Bellagio Grand P The Bellagio, Las Vegas, Nevada Monday, May 2, 2011 atio 8:45-9:00 a.m. – Opening Ceremony, Nellis Air Force Honor Guard P resentation of Colors 9:00-10:15 a.m. – Keynote Speaker, Donnie Smith, Keynote Speaker p resident & CEO, Tyson Foods, I Donnie Smith, President & CEO, Tyson F 10:30-11:45 a.m. – Joint S nc. 12:00 – Depart for G ession, Michael Casey, Dow Jones olf Outting at tour bus lobby – Dragon R oods, I idge Golf Course nc. 7:00-10:00 p.m. – Cocktail Hour, Dinner and Awards Ceremony Conference Registration Details Tuesday, May 3, 2011 8:45-10:00 a.m. – Daniel I Industry Attendees - $985 • Spouse/Guest - $410 kenson, Associate Director, Cato Institute Golf Outing - $200 • Spouses’ Program - $40 10:15-11:30 a.m. – Elizabeth L. Hund, S and Division Head, Food I enior Vice President Afternoon ndustries, US Bank • Returning I Mitch Kanter, PhD., Executive Director of the Egg Nutrition ndustry Attendees who referSpecial a First-Time AttendeeOffer Center, “Eggs and Health: New News is G will both receive 10% off of their registration! • Reporter Roundtable Discussion, Rick Brown,ood News” r andy Pesciotta • Mike Miller, Cattle-Fax, Economic Outlook Hotel Registration Information • Reporter Rountable Discussion, Michael O’Shaughnessy, Russ Whitman, James S http://www.urnerbarry.com/reservationsReserve Deluxe or by R calling 1-888-987-6667 ooms by using this link 5:30-7:00 p.m. - Closing Cocktailerpio P arty and mention the Urner Barry Group – UBPRL11 Room Rates BOOK UPGRADES BY CONTACTING URNER BARRY 732-240-5330 Deluxe Rooms $179 per night Lynn Dekovitch ext. 217 or MaryAnn Zicarelli ext. 261 Salone Suites $450 per night • Bellagio Suites $525 per night It is important that you refer to the code or use the direct link above

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VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 65 Monterey Bay red list featured on menu… Legal’s Roger Berkowitz hosts such as the species are plentiful, and how to read Monterey between the lines of media reports. Bay Aquarium About 60 people attended. Approximately have put on 1/3 were foodies and food writers, their red list. members and friends of the New England Culinary Guild, another 1/3 were media Hosted by and representatives from the New England the Culinary Aquarium, Ocean Trust, and other similar Guild organizations and at least 1/3 of the of New attendees were industry. England (CGNE), the Berkowitz opened the evening by invitation speaking for about 20 minutes on his John Sakton said the views on sustainability. He said that the Roger Berkowitz greets guests at the start of Legal’s ‘Blacklisted Fish’ dinner. menu for current playing field was out of balance. this meal Environmental organizations have had a Early in January, Boston area food blogs would “be deliberately designed to huge amount of resources to tell their view were a Twitter over Legal Seafood’s serve what others consider outlawed or about seafood sustainability, while local Brilliant marketing ploy—an ‘outlaw blacklisted fish, but that Berkowitz and fishermen and industry groups have been fish’ dinner. Legal routinely hosts a Holler (Bill Holler, Legal’s Seafood Buyer) far too silent. number of themed dinners. On Jan. believe to be sustainable!” There was even 24th, the company featured a menu an opportunity for CGNE guests to ask Berkowitz said one of Legal’s goals was to made exclusively from fish that groups questions about what’s safe to eat, which support the day boat fleet in New England,

CAL-MAINE FOODS, INC. 3320 Woodrow Wilson Jackson, MS 39209 Contact Dolph Baker (601) 948-6813

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66 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-341-0891 Dated ______‘outlaw fish’ dinner in Boston as they are a “…fishermen This was a question and answer session, Boston. He is right that there is not a source of very feel ‘bullied’ with many people in the room participating. level playing field, and that a fragmented high quality by the major industry is not in a position to compete products, and environmental Among the foodies and food writers, some with the messaging put out by the major to this end he groups, who of the questions included the following: environmental groups who set the tone of has worked with the debate over fisheries sustainability. don’t seem groups like the • What’s wrong with farmed salmon? conservation law to recognize • Is Gulf shrimp safe? But even in the room, the fragmentation of foundation. some of the • What is ‘trawling’ and why is it the industry was obvious—with some taking issues that considered bad. shots at gear types, imported fish, and trawl But he said are being methods—in a manner that probably went now fishermen legitimately Many of these questions were answered over the heads of many of the non-industry feel “bullied” raised.” by industry participants in the room—but people in the room. by the major there was not agreement. environmental groups, who don’t seem to In short, Legal is making a fantastic recognize some of the issues that are being The upshot of the evening was that many statement about its commitment to legitimately raised. of the food writers and chefs and members educate its own customers, but the dinner of the New England Culinary guild in showed just how far the industry as whole In New England, first the industry the room wanted more information. One has to come in order to be able to deliver a showed NMFS, over much resistance, a suggested that Legal do a fish “teach-in.” consistent message.UB better way to count scallops, resulting in Adapted from articles which originally appeared a more accurate survey and much higher, Berkowitz is to be commended for taking on Seafoodnews.com on January 3 and 25, 2011 scientifically validated, biomass. This the lead in making the whole issue of occurred in the 1990s. seafood sustainability more visible in

Then in 2002, fishermen found out, and finally convinced NMFS, that the trawl gear used in the annual stock survey—the single most important component used in estimat- ing biomass—was improperly set. It turned out that the trawl warps were of unequal length, causing the net to fish erratically on the bottom. Again—fishermen were proved right, and NMFS admitted the mistake. But they did not make any biomass adjustments. From the Farm to Deli, Now, says Berkowitz, fishermen are seeing we are your Source a lot of stocks recovering, and they simply for Turkey! do not believe that the best science is being Buyers & Sellers used to estimate stocks. Domestic & International “Alliance Builders” of: Berkowitz is very interested in using acoustic Whole Birds, Bone in Breasts, Raw Meats, sonar to measure fish stocks, similar to Tray Pack Parts, Further Processed Products, the acoustic surveys done for the pollock Turkey Hatching Eggs, industry in Alaska. In preliminary tests of Turkey Poults, Live Contracts acoustic sonar on herring, the data seemed Jeff Stauffenecker • Carl Wittenburg to show much more herring was available Sara Almich than was reflected in the trawl surveys. 605 Crow Lake Street Brooten, MN 56316 After a four course dinner with matching wines, consisting of black tiger shrimp Phone: 320-346-4033 fritters, cod cheeks with spaghetti squash, Fax: 320-346-4038 prosciutto wrapped hake, and citrus almond Toll Free: 1-877-BUY-TURK cake, the most interesting part of the evening began. www.PRoTeiNALLiANCe.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 67

X ______Sign here for approval and fax to: 732-240-6332 Date 60 Seconds with... Richard E. Gutting, Jr with the law firm of Redmon, Peyton & Braswell LLP

Urner Barry’s Reporter sat down with rg: Intrusive—Few companies refuse to agenda this year. At some point, however, Richard E. Gutting Jr., attorney with the recall product when asked. Congress will have to turn to the next law firm of Redmon, Peyton & Braswell Farm Bill, which is likely to be the most LLP who has been actively involved in the UB: The FDA is certainly the subject of a lot significant piece of legislation for food regulation of seafood in the United States of scrutiny; some see the FDA as a source of producers this Congress. for over 30 years for a one-on-one question excessive regulation, while other critics believe and answer session to learn more about that the FDA does not regulate strictly enough. UB: A controversial issue is the United States’ the historic food safety legislation which Do you foresee a more cooperative approach? policy of trading food for fuel. Do you foresee was signed into law, the agenda of the new any changes in the current ethanol policy? Congress pertaining to meat, poultry, egg rg: Maybe—FDA has a history of looking and seafood and some inward. If it cannot Maybe—If food prices continue to rise, other political issues. hire more field there will be more pressure on Congress to inspectors, FDA revisit our policies. URNER BARRY’S may be forced to REPORTER: In January, train others and rely UB: There are several WTO cases pending President Obama signed upon other public against the U.S. that pertain to agriculture, into law, historic food safety health agencies and such as zeroing practices on shrimp, and U.S. legislation; what was your independent third- government supports for ethanol, among others. first impression? parties—something it’s Do you see any resolutions that may have a been reluctant to do. significant impact on meat, poultry, egg and Richard E. Gutting, seafood? Jr: Surprise—FDA gained UB: In recent years the stunning new powers and FDA has been criticized RG: No—The White House has taken a a long list of expensive for their handling of the few steps towards ending “zeroing” when it mandates, without any recalls of peanut butter, reviews antidumping duty orders. However, clear evidence these tomatoes, and eggs. even if zeroing ends, seafood duties would powers and mandates will How can they gain the decline only a few percentage points. The improve food safety. I’m public trust? real impact, therefore, would come if the surprised the Act passed. Richard E. Gutting, Jr White House refuses to end “zeroing” RG: It will be and foreign markets retaliate against a UB: This is certainly going to cost a lot; estimates challenging—FDA is falling behind, targeted list of food exports—a result that range between 1.4 and 1.6 billion. Will Congress deadlines are slipping, guidance is not is inconsistent with the Administrations approve the estimated funding necessary? being kept up to date and important ambitious 5-year export goal. information about food-safety is no longer RG: No one knows—but it seems doubtful provided. Now, the Act requires FDA to UB: The USDA’s Food Safety and Inspection Congress will appropriate these amounts issue more rules and guidance. To gain Service recently unveiled a law that requires given the public’s concern over the deficit credibility, FDA will have to perform—and nutrition labeling on 40 popular meat and and the economy. Gaining additional to do this it must streamline the way it poultry products by 2012. Will we see more funds will require a strong FDA showing makes decisions and reach outward for nutritional labels on products that normally that taxpayers will get a solid return on help from other agencies and industry. would not have them, like fresh fish, and fruits their investment—a showing that’s not and vegetables? been made. UB: A new-look Congress is convening in Washington; are there any agendas they are RG: Maybe—The current system, which UB: There are particular provisions of the law likely to take-up that will have a material proves nutritional information to that are of great concern to those in the meat, impact on meat, poultry, egg and seafood? consumers about the most popular items, poultry, egg and seafood industries; one is the seems to be working. Perhaps the list of FDA’s ability to issue mandatory recall orders. RG: My guess—budgetary and oversight items will expand, but I don’t expect new Do you view this as intrusive or necessary? issues will dominate the Congressional mandates and more regulations.UB

68 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011 You don’t need to see it to taste it... White or yellow fat?

by Laura Conaway, CAB “The U.S. domestic consumer is more The appearance of yellow fat or white fat in accustomed to the white attle c beef depends on what the animals ate. fat compared to what one might see in some of the Chad Carr, Florida Extension meat international markets i ry Da specialist, says it has to do with beta where grass finishing is 0 days after 84 days carotene. The organic compound deposited more common,” he says. and visible in fat is much more abundant in green forage for grazing than in grains Although grain-fed beef is attle and hay. That’s why yellow fat is found in in higher demand in the

beef from cattle finished on grass alone, U.S., there is still a market c B ee f while grain-based diets produce white fat. for cattle raised on forage through some natural system that is typically involved with grass Aside from appearance, Carr says the and organic niche programs. In many fed beef,” Walenciak says. biggest difference is in the taste. American cases, grass-fed beef is promoted as more consumers prefer grain-fed over grass-fed sustainably-produced and appeals to those However, Walenciak notes there are no beef, specifically because the grain-fed has who share that perception, so appearance health benefits that differentiate the two. a lower incidence of negative, sensory off- becomes secondary to those claims. “For a health-conscious customer who flavors. Fats and fatty acids govern flavor, would still like to eat beef, they can find he explains. “There is a demographic that does prefer lean, healthy choices in grass- and grain-fed a grass-fed flavor profile or the production cattle alike,” he says.UB “The difference in the fatty acid profile between those two products is driven by cattle diet,” Carr says. NAMP’s First-Ever Fully-Translated Clint Walenciak, director of packing for Certified Angus Beef LLC (CAB), says when it comes to taste, it’s all a matter of English/Spanish Edition personal preference and what consumers are used to buying and eating.

Answers to the quiz on page 57 1. True 2. True 3. True 4. False (There are only four: Chicken, AK; Chicken Bristle, IL; Chicken Bristle, KY; and Chicken • Full Text in Both English and Spanish Town, PA). • Information on Canadian and 5. False (no more than 30%). Mexican Grading and Nomenclature 6. True • Essential Guide for Bi-Lingual Workforces 7. True 8. False (according to the American Now Available! Egg Board hens will lay an average of about 250-300 eggs per year). Order Today! 9. False 10. False (it takes roughly 3,000 cowhides). 800-932-0617 Bonus Question E-mail: [email protected] True http://shop.namp.com

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 69 Executive Conference Continued from page 1 trade agreements, U.S.-China trade issues and antidumping reform. Ikenson will Smith, president and CEO of speak in regard to the trade barriers that Tyson Foods. need to be removed, and how this is essential to sustained economy and long Smith has 30 years of experience term growth. in the food industry. He joined Tyson in 1980 and has served Elizabeth Hund, Senior Vice President in a variety of responsibilities, and Division Head, Food Industries, US including live production, Bank will speak on financing the poultry purchasing and supply chain, complex in uncertain times. Ms. Hund’s group vice president of presentation will explore the outlook of the consumer products and senior group vice and as a correspondent in Indonesia. Casey industry, volatility drivers, consolidation president of poultry and prepared foods. is currently working on a book about global and risk management practices so Focusing on the changes in, challenges economic imbalances to be published later attendees can help make uncertain of and achievements by today’s food in 2011. It is his second book. Casey will financial times a bit more predictable. manufacturers, Smith’s presentation is one provide attendees with the foresight and not to be missed. knowledge necessary to thrive in an ever- Also on Tuesday will be Mitch Kanter, Ph.D. changing global business environment. Executive Director of the Egg Nutrition Also featured to speak on Monday is Center as well as other featured speakers Michael Casey, Dow Jones Managing As is the norm for the Executive including Mike Miller of Cattle-Fax, and Editor for Foreign Exchange and Fixed Conference, the annual golf outing will Joel Coleman, Vice President International Income in the Americas. He was previously take place on Monday at Dragon Ridge Sales, Butterball, LLC who will address a special writer focusing on global Country Club. Always a popular favorite, attendees during an export forum. economic affairs and before that was Dow the golf outing proves fun and challenging Jones bureau chief in Argentina. He has play for golfers of all skill levels. The Urner Barry’s 2011 conference is had stints as a foreign exchange reporter course is a near-perennial favorite of guaranteed to offer attendees strategies conference attendees. and innovative ideas to assist in helping them grow their businesses in this global Speakers on hand Tuesday include Daniel arena. Come join your peers from the J. Ikenson, Associate Director, Cato’s egg, poultry, and meat industry as they Center for Trade Policy Studies. Mr. network, attend sessions and enjoy world- Ikenson is the author of many studies and class amenities and accommodations, articles on trade policy. He has extensive entertainment and fine dining. You’ll be knowledge of WTO disputes, regional glad you did.UB

Serving the SoutheaStern Butterball u.S. with Continued from page 45 and education to ensure the safety of its em- Liquid & to salvage was much greater. This allows ployees and facilitate the learning process. Frozen Butterball to yield more useable meat for egg ProductS sale to consumers, and less meat to be sent Although associates still face a learning to rendering. curve, thanks to the plant’s integrated 5 Pound teaching procedures, Butterball has seen carton Implementation of the automated debon- dramatic improvement. ing system also offered a valuable solution to tanker to the facility’s staffing challenge by reduc- Now seen as an industry leader in the Load ing manpower needed to complete the upward trend of converting to automated quantitieS process. The new system also increased core deboning systems, Butterball manage- employee retention by creating different ment believes the project could not have positions that allow existing employees to been more successful and was the right P.o. Box 408 375 Pierce industrial Blvd. expand their skill base. decision for their business as a whole. Blackshear, ga 31516 The project further represents Butterball’s office (912) 449-5700 Fax (912) 449-2438 An ongoing challenge of any new operation initiatives to uphold the highest safety e-mail: is training of operators and maintenance and production standards while providing [email protected] crews. Plant management set and enforced a secure and effective work environment standards and provided training, outreach for all its employees.UB

70 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

X ______Sign here for approval and fax to: 732-341-0891

Date ______Merge Continued from page 1 skills, and knowledge of the new company’s personnel. “More than anything else, we have a group that is very committed to our customers, to our industry, and to each other’s success. And we have the support of one of the most respected companies in our industry—Thai Union.”

The primary focuses for Chicken of the Sea Frozen Foods will be on expanding its leadership position in shrimp and pasteurized crab meat, as well as build the company’s market share in shellfish, finish and value-added seafood products.UB

Advertiser index... American Egg Products, Inc...... 70. Empacadora Celaya S.A. de C. V...... 11 Maloney Seafood...... 47. Red Lake Nation Fishery...... 17 Arctic Fisheries...... 33. Empress International/Chicken of the Sea MetLife Agricultural Investments...... 15. Richmond Wholesale Cold Storage...... 32 Australian Premium Brands ...... 2. Frozen Foods - Thai Union Group...... 37 Midwest Poultry Services, Inc...... 48. Royal Harvest Foods...... 56 Baker Commodities...... 62. Estherville Foods...... 60. MoArk LLC...... 6 Savage Poultry Inc...... 41 Bird-In-Hand Farms Inc...... 31. Fancy Foods...... 34. North American Meat Processors (NAMP) Sigma Seafood International...... 23 Boston Lobster...... 26. Farbest Foods...... 28. Meat Buyers Guide...... 69 South American Beef...... 72 Cal-Maine Foods...... 66. Frost, PLLC...... 9. National Poultry & Food Distributors Taurus Foods ...... 44 Central Seaway Company...... 5. Garden State Cold Storage...... 12. Association (NPFDA)...... 61 Thunderbird Machinery...... 49 Chore-Time Brock...... 14. GoodSource Solutions...... 22. Nature’s Catch Inc...... 53 Tippmann Group/Interstate Warehousing...27 Cooper Farms Processing...... 58. Harvest Meat Company...... 35. NuCal Foods...... 52 Turkey Valley Farms...... 18 Country Charm Distributors, Inc...... 8. Icelandic USA...... 63. Odyssey Enterprises...... 51 Vista Food Exchange...... 21 Creighton Brothers/Crystal Lake...... 21. Interactive Data...... 19 Poultry Specialities Inc...... 4 Wabash Valley Produce...... 71 Deb El Food Products...... 64. Jason’s Foods Incorporated ...... 35. Prestage Farms Inc...... 30 Westside Foods...... 39 Deep Sea Shrimp Importing ...... 10. Keyport Foods...... 8. Protein Alliance ...... 67 Win Transport...... 40 Dolphin Shipping and Trading ...... 42. L & S Foods...... 24. Quirch Foods Co...... 16 Zero Mountain ...... 46 Eastern Poultry Distributors, Inc...... 43 La Monica Fine Foods...... 13. Radlo Foods...... 25

Wabash Brown Ballas Valley Produce Egg Products Produce Co. Corp. Dubois, Farina, Zanesville, Indiana 47527 Illinois 62838 Ohio 43701 Larry Seger Larry Pemberton Leonard Ballas Tel. (812) 678-3131 Tel. (618) 245-3301 Tel. (740) 453-0386 Fax (812) 678-5931 Fax (618) 245-3552 Fax (740) 453-0491

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 71

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72 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011