The 'Age'-Old Question: Dry Or Wet?

VOLUME 2, NO. 4 FAll 2007

the newsmagazine for the food industry professional Aging methods yield different results... The ‘age’-old question: dry or wet? If your taste buds desire the ultimate in standard, with nearly 90% of beef served taste, and you want to experience possibly after aging-in-the-bag. Wet-aging is also the most tender bite of beef, order a popular because less time is required and dry-aged steak. On the other hand, some there is a minimal loss of product as a result connoisseurs of fine dining prefer of the process. Wet-aging takes a few days a wet-aged steak. Steak lovers agree whereas dry-aging can take 28 or more. to disagree as to which technique creates the best in both taste and A typical dry-aging program averages 15-28 tenderness. The purist may prefer the days, with some chefs aging the steaks even dry-age process, however, many regard wet- longer. Dry-aging of beef has become a rare aging as the superior method. entity as significant product loss occurs during the process. Dry-aging is certainly Both wet and dry methods of aging break more expensive, as there may be up to down connective tissues, allowing for 19% loss due to shrinkage. Additional increased labor costs are tenderness. “Dry-aging of distinctive taste that may or may not please also incurred The main beef has become your palate. to trim the difference a rare entity…” final product. between the One factor determining a restaurant’s Trimming also two is in the taste of the product after selection as to the method of aging their results in a cooked. While the wet-aged steak retains steaks is the amount of yields and profits. smaller amount a traditional flavor, dry-aged beef has a Wet-aging is currently the industry’s of usable steak. Storage space in the cooler Urner Barry’s sesquicentennial... at an optimum temperature range (between Celebrating 150 years of service 34-38°) as well as a significant Few can pronounce it and even fewer have had the privilege investment in of achieving such a milestone, but in 2008, Urner Barry temperature Dry-aged beef awaits the will be celebrating its Sesquicentennial! That’s right, and humidity perfect time to go to the grill. Urner Barry is celebrating controlling 150 years of service to the “This special equipment adds to the final costs. food industry and the commemorative company has big plans publication The next advancement for the aging throughout the year to process may be one that combines the best will cover the make it a memorable one. of both methods. Ongoing research and evolution of the development of vacuum-package bags exists When company founder food industry…” that allows for surface dehydration and Benjamin Urner first crusting while utilizing a common cooler started printing the Producers-Price Current back with other beef products. Certainly chefs in 1858, it’s hard to imagine whether he fully and restaurant owners would welcome understood the implications of his actions. 150 a method that would increase their profitability. The question then is… Will Continued on page 51 the steak enthusiast feel the same?UB VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______In this issue... URNER BARRY’S REPORTER • VOL. 2, NO. 4 • fall 2007 Cover: The ‘age’-old question: dry or wet? 26 Chef Thomas Keller: ensuring quality and 38 Urner Barry’s Person of the Year award Aging beef is an entity all to itself. integrity in all aspects of his kitchen A look back at the recipients of this coveted The famous French Laundry Chef does what he award. Cover: Celebrating 150 years of service can to obtain only the finest ingredients. Urner Barry is turning 150, and has big plans for 40 U.S. organizing regional agreement to raise the celebration! 27 Pure Bred Lamb™... the way nature intended minimum size for Caribbean spiny lobster A Pennsylvania lamb company built on a Attempting to adopt a minimum size length 4 Food for fuel: the debate continues relationship of reverence and respect. throughout the region. Taking a look at how the corn for ethanol issue is confronting the food 28 Tasty pork from Seaboard that rivals prime beef 42 Logan Farms gourmet meats industry and the Well-marbled pork provides cooks with more Revolutionizing spiral sliced consumer. versatility than ever. meats.

6 Chicken industry born 30 The allure of the oyster… 44 Snow Crab: perpetual from pullet surprise and other little known facts volatility Delmarva poultry industry born from an There’s a lot to learn about this fascinating See how the popular TV ordering error. bivalve. show has increased the snow crab’s appeal. 7 Nueske’s applewood smoked meats—goodness 32 An Egg in a Nest by any other name is still the in every bite same 47 Food security and population More than just bacon comes from this family Many names accompany this breakfast classic, growth owned business. but they all cook up delicious! Numerous factors affect the availability of food in our country. 9 Cracking the breakfast market 34 Veal commands profitability at any price AEB helps chains boost the breakfast market. Veal’s versatility will 48 Branding is a way to establish trust. If it’s from allow for continued Alaska, it’s good! 10 The Reporter’s Guide to... Eggs profitability. The strength of a brand’s reputation can send The egg is truly incredible! consumers a message they can trust. Take a peek what’s inside the 36 Family-owned Prestage egg as well as at some of its Foods 50 A true delicacy: ivory king salmon more unfamiliar uses. Products reflect The rarity of this company pride salmon commands 11 Potassium: Maintaining the and family-backed premium prices. body’s water balance dedication. Fish, red meats and chicken all contain this essential mineral.

12 On the road with Gerry Wigren National Food Corporation’s Gerry Wigren stops by Urner Barry while on a motorcycle tour of the country. Mountain 14 Chile: the South American secret States Rosen Seafood is just one area offering economic prosperity to this country. Mountain States Rosen is one of the most significant partnerships formed 15 Aristocrat Angus: where record keeping has in the history of the American Lamb always been a priority industry. It combines B. Rosen & Sons Attention to detail has paid off big for this Inc., a three-generation lamb and veal family-owned ranch. distributor, and the Mountain States 16 Food Network a seafood company’s venue for Lamb Cooperative, representing sheep attaining a larger market share producers in ten states. The popular food portal gives advertising a whole new direction. We are now vertically integrated and 18 Concerns over the safety of our nation’s food have exclusive access to the Mountain supply States lambs, the finest lambs in A sting of contaminated products leads to the the world. This enables us to bring review of our nation’s policies. our customers a steady, year-round supply of fresh, high-quality, high-yield 20 Behind the beef... meeting the creative American Lamb products, without mastermind of the value cuts Get a behind-the-scene look at the next wave traditional seasonal shortages. of beef value cuts. New York 22 Is your fish the real thing? A short lesson on distinguishing true grouper. 1-800-USA-LAMB 23 Goat meat popularity shows no signs of stalling Colorado Growing demand seen for this significant protein. Unequaled Selection... 1-800-555-2551 24 AMS poultry program has a new deputy administrator Uncompromising Quality www.usalamb.com No stranger to the USDA, Rex Barnes’ qualifications abound. VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER •

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Dated ______Feeding livestock is getting more expensive…

the newsmagazine for the food industry professional Food for fuel:

Publisher Paul Brown Jr. the debate continues At a small farm in South Dakota, Jim, a of becoming feed for livestock, poultry or Senior Editor Russ Whitman turkey farmer begins his day with a trek to people, however, an increasing slice of that one of five barns that each house 12,000 supply is being transformed into ethanol. turkeys. Those turkeys eat a lot of corn—one Managing Editor bushel each from the time they come to his In 2006, ethanol plants consumed almost Joe Muldowney farm until the time they are marketed. In one-fifth of the nation’s corn crop. Experts the recent past Jim bought corn for about say all the factories in operation, under Contributors $2 a bushel. Since the summer of 2006, construction and those planned to go into Jim Kenny however, average corn prices have just about operation could absorb as much as half Janice Brown doubled. “It’s been a pretty tight squeeze of the entire corn harvest by 2008—which MaryAnn Zicarelli on small growers,” he says. “The next few could trigger even higher meat and poultry Dave Herrick months will be really tough.” prices for consumers. Linda Lindner Greg Deppeler The spike in the price of corn that is Feeding livestock and poultry with feed John Sackton hurting Jim and others like him, as well as purchased at Ken Coons the corporate food conglomerates in the unprecedented “In 2006, Angel Rubio poultry, pork and beef producing business, levels is a serious ethanol Rusty Dean isn’t caused by any dip in supply. In fact, issue confronting plants Bruce Longo last year the U.S. produced its third largest the food industry consumed corn crop ever—10.5 billion bushels. Instead right now and almost Copy Editors one that looks Lynn Dekovitch like won’t go away one-fifth of Linda Lindner anytime soon. the nation’s According to a corn crop,” Creative Director report by Statistics Glenn F. Juszczak Canada, British Columbia hog farmers experienced feed cost increases of 20 to 30 percent—specifically due to the high Production Manager demand for corn as a feedstock for ethanol Chris Ashley production.

Associate Designer Here in the U.S., the corn war is Maria Morales increasingly hurting the average family. It Serving the Food Industry forces the consumer to stretch their dollar Advertising for Four Generations with further than ever. A recent report by the Janice Brown High Quality Egg Products Center for Agricultural Development at Brooke Joensen Iowa State University found that U.S. retail food prices already have increased Subscription Information $14 billion annually and that number is 800-932-0617 predicted to climb to $20 billion under a scenario in which crude oil prices range from $65 to $70 per barrel and U.S. corn prices reach $4.42 per bushel.

Higher meat and poultry prices for consumers also mean reduced production Tel. 732-240-5330 2 Papetti Plaza, Elizabeth, NJ 07206 and reduced grain and meat exports. J. fax 732-341-0891 Tel. (908) 351-0330 Patrick Boyle, president and CEO of the www.urnerbarry.com www.debelfoods.com American Meat Institute says, “This study [email protected] Fax (908) 351-0334 clearly shows that we are reaching a tipping Elliot P. Gibber, President point, and that over-reliance on corn-based • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

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Dated ______What’s in a bushel of corn?

that would have a far less negative impact on the food chain. Starch 32 pounds Former Secretary of Agriculture Mike Johanns The 2007 Farm Bill proposals include more unveils the 2007 Farm Bill. than $1.6 billion in new renewable energy or funding and targets programs to cellulosic ethanol to meet mandates would further ethanol projects. During the unveiling of drive retail food prices, reduce domestic the 2007 Farm Bill, Former Secretary of Sweetener 33 pounds meat and poultry production, and erode Agriculture Mike Johanns stated that “Our our meat and grain export markets.” scientists, farmers and entrepreneurs must coordinate efforts to continue improvements or Still, it doesn’t appear as if the battle for in crop yields and work to reduce the cost of corn will come to an easy conclusion producing alternative fuels.” Ethanol fuel 2.8 gallons anytime soon. Last March, Presidents Bush and Lula (of Brazil) signed a proposal to Although the food for fuel debate will promote the ethanol industry in the region, no doubt continue for some time, the or ultimately providing ethanol to the United threat of global warming and the need for States. Additionally, the U.S. Agriculture renewable energy sources has forced the and Energy departments have selected 11 Bush administration to propose what some Corn oil 1.6 pounds projects for awards totaling $8.3 million for observers call the “greenest” and most bio-based fuels research. economically rational farm bill in U.S. or history. Only by harnessing the power of To many, the solution is not to stop the American farmers, while at the same time use of cleaner-air fuels such as ethanol, remaining keenly aware of the challenge Gluten feed .4 pounds but to continue to forge new paths into rising food costs are presenting to the ethanol production utilizing other organic consumer, will the food for fuel debate materials, such as grasses and wood fiber finally come to an equitable conclusion.UB Source: Illinois Corn Marketing Board Looking for a way to cut your grinding costs? Add HRR’s Finely Textured Beef or Premium Black Angus Finely Textured Beef to your beef block. WE cAN cuT youR cosTs

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • East Coast broiler beginnings... East Coast broiler beginnings... Chicken industry born from pullet surprise On the large peninsula of the East Coast Mayland. Since “Steele saved crops, a farmer’s wife, Cecile Steele, of the United States, the history of the its beginnings the Delmarva ordered new chicks for her flock of laying poultry industry is more than a by-product in the 1920s Peninsula’s hens. These birds were to be used the way of egg production, it is the focus of the the area and agriculture many families used their flocks—to put eggs whole Delmarva Peninsula. its chickens and meat on the table. Instead of receiving community…” have been very the 50 chicks she ordered, Steele received The Delmarva Poultry Industry is instrumental in 500 by mistake. comprised of Delaware, Virginia and the development of the poultry industry. It has overcome many Dealing with the dilemma, Steele housed obstacles over the years them in a piano box, rigged a heater and and today is viewed as fed and grew the birds. She sold them 8 key to the success of months later for a profitable transaction. the broiler industry. The following season she ordered 1,000 more birds and by 1926, 10,000 more. The One day in 1923, at broiler industry was born! a time when farmers grew strawberries, Area farmers who lost flocks due to sweet potatoes and disease would come to Steele for new tomatoes for cash birds, and chicken raising also gave jobs to orchard growers and fishermen who were unemployed after blight and storms. Wilbur Steele, his wife, Cecile, and their children at their Curator of the Delaware Agricultural Ocean View poultry farm in the 1920s. Museum & Village, Deb Wool said Steele saved the Delmarva Peninsula’s agriculture community, and poultry is still one of the area’s largest industries. Other industries that have generated from Steele’s impromptu business are feed mills, processing plants and corn and soybean crops which are raised for the industry as well.

Steele’s coop is listed on the National Register of Historic Places as the world’s first broiler chicken house and birthplace of the poultry industry.UB

• Packers of whole birds and bone-in breasts • Frozen tray pack • Fresh boneless meat • Private Label is available ContaCt: Kent Puffenbarger, Patrick Fowler or Chris Seme

www.PrestageFoods.com Cecile Steele of Ocean View in 1923 turned St. Pauls, nC 28384 • 1-800-679-7198 a mistakenly large delivery of chicks into a new business, raising chickens and selling them for meat. • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

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Dated ______Perfect family tradition every time... Nueske’s applewood smoked meats— goodness in every bite

Ever taste something and just “know” it Bob Nueske, “People think was special? That’s the way it was for R.C. the second- one bacon is Nueske, founder of Nueske’s Applewood generation just like the Smoked Meats. In 1933, R.C. Nueske president says, other, until incorporated his German family tradition “People think they taste of applewood smoked products that he one bacon is knew was unsurpassed by any other. just like the Nueske’s… other, until they then they are In keeping with tradition, R.C. shared taste Nueske’s… hooked.” his family secrets with his sons, Jim and then they are Bob. Even more special than the secrets hooked.” The entire line of ham, poultry— was how to choose the turkey, chicken, duck and right meats for the perfect pheasant—and sausage are combination of leanness all treated to the award and tenderness… having winning applewood with corn and are slaughtered at a specific them memorize the unique smoking. weight to minimize fattiness without recipes for blending the destroying taste. They are then brined in a spices and curing… and of Often praised for its simple sugar solution that uses as little salt course how to create the perfect applewood ham-like quality and full flavor, Nueske’s as possible, and spend 24 hours smoking smoking process. bacon is special right from the start. The over applewood logs—the key to the flavor. Wisconsin-based company raises no hogs Bacon is clearly Nueske’s best selling of their own. Instead, the animals used With a modern, well-equipped plant, and item, however, it’s just the beginning. As to create their bacon are raised to the state-of-the-art packaging, company’s specifications in Iowa, Nueske’s production North Dakota, South Dakota process has come a and Canada. long way over the last 70 years and their Nueske’s works quality standards closely with the are always above and hog farms and beyond the government’s they know full standards. The recipes, on the well the origin of their other hand, are still filled with old- animals from start to finish. They also fashioned goodness that together, with the make certain the animals are fed a larger- perfect blend of time and temperature, than-normal percentage of barley along yield a perfect product.UB

Lamb and Veal “A Tradition of Being the Best” Chicago’s only Lamb and Veal Slaughter Plant 4689 South 400 West • P.O. Box 480 NO ONE HAS FRESHER Huntingburg, IN 47542-0480 LAMB & VEAL THAN CHIAPPETTI P.O. Box 408 • 375 Pierce Industrial Blvd. Committed To Excellence! Featuring Blackshear, Georgia 31516 Office (912) 449-5700 • Fax (912) 449-2438 High Quality Fresh/Frozen E-mail: [email protected] Turkey Meats, Parts, & Ground Turkey Contact Ann Block (812) 683-6626, Serving the Southeastern Ryan Downes (812) 683-6627 or Greg Meyer Call us today (773) 847-1556 U.S. with Liquid & Frozen at (812) 683-6625 • Fx# (812) 683-4226 Egg Products Website: www.farbestfoods.com Or visit our Web site 5 Pound Carton E-mail: [email protected] www.lambandveal.com to Tanker Load Quantities

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER •

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Dated ______Dated ______Seafoodnews.com top ten stories... Eggs help boost breakfast sales... Cracking the breakfast market

Touted as the most important country’s best sellers. meal of the day, breakfast has Top ten been getting a lot of attention in The items seemingly in the most the food industry lately, especially demand are eggs and coffee. Yet from fast-food restaurant chains analysts disagree on what factors Top stories based on subscriber hits June 1, 2007 through August 15, 2007 serving breakfast sandwiches and contribute most to breakfast’s premium coffee. success. 1. SCA haltsOM - FDimports of all Chinese catfish, basa, and shrimp, until tests prove it is free of residues - 6/29/07 2. LN - Explosive testimony of investigator at FDA House hearings attacks many seafood import practices - 7/19/07 Mintel, a market research company “What generally decides these in Chicago, says fast-food breakfast battles are consumers’ feelings for 3. LN - Catfish stuck on surface after swallowing basketball (photo) - 6/28/07 sales have risen nearly 44% since a particular product,” Miner said. 4. SCOM - Seafood industry under attack (Editorial comment) - 7/19/07 2001, to almost $15 billion; “Wendy’s and Burger King are meanwhile, Technomic, another looking for the kind of product 5. SCOM - China suggests its fish may have been tainted in the U.S. - 7/2/07 Chicago research firm, puts that magic that will do what the Egg 6. SCOM - Cost becoming major issue for shipments of Chinese seafood products on FDA import alert - 7/16/07 number closer to $24 billion. McMuffin did for McDonald’s. wrap at Taco Bell, and even Papa John’s is But if they come out with just another 7. SCOM - Is China the tip of the Iceberg? (Editorial Comment) - 7/9/07 “Our on-the-go society is really tailor-made testing a breakfast pizza omelet. egg-bacon-cheese combo, it’s going to be 8. SCOM - NFI releases top ten seafood list: consumption approaches record levels in 2006 - 7/10/07 for buying breakfast on the way to work,” tough.”UB said David Morris, an analyst at Mintel. McDonald’s, the fast-food outlet with 9. SCOM - Virginia Star Indictment another major catfish duty evasion case - 6/8/07 Adapted from a Foodmarket.com story which “Combine that with an under penetrated the largest share of the breakfast market, originally appeared on September 6, 2007 10. LN - SSA using Chinese import detentions to mount attack on dusted shrimp - 7/18/07 market, and we see a strong trend that reports their breakfast offerings account should last at least two or three years.” for one-third of their U.S. revenue with the Egg McMuffin continuing to be one of the Since major chains are actively attempting to boost breakfast sales, the American Egg Board (AEB) has come to “Our on-the-go their aid with society is really egg menu tailor-made ideas, research information for buying and tools to breakfast on help them the way to succeed in work…” their breakfast pursuit. The Board also said they will do everything possible to ensure that all major Serving the chains will be serving breakfast within the next few years. Southwest Starbucks has opted for an eggs Florentine Specializing in program business catering to food service and retail companies sandwich with spinach and Havarti cheese as well as a turkey, bacon and egg sandwich offering in 700 stores nationwide. Wendy’s International has rolled its breakfast • Snow Crab • Bay Scallops menu out to nearly 500 stores nationwide • IQF Sole • Cod with expansion continuing to 750 units 623-872-2309 by the end of the third quarter. Burger Maloney Seafood Corporation • IQF Flounder • Haddock Call us for all of your seafood needs King Holdings has also re-vamped their breakfast offerings to include a bacon, egg • Shrimp (All Natural) Maloney Seafood Corporation and cheese sandwich. Yum brands will test ph. (617) 472-1004 • fax. (617) 472-7722 a bacon and egg taco, a Southwest sausage • Cold Water Shrimp burrito, and an egg, bean and cheese www.maloneyseafood.com burrito, as well as a bacon and egg crunch

• URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 X ______Sign here for approval and fax to: 732-341-0891 X ______Dated ______Sign here for approval and fax to: 732-341-0891

Dated ______Seafoodnews.com top ten stories... Eggs help boost breakfast sales... Cracking the breakfast market

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Dated ______Just the facts...

The Reporter’s Guide to... Eggs

Cakes Egg whites Drugs Sialic acid from the allow cakes to chalazae in the yolk’s vitelline hold more air, membrane is used in oral anti- making cakes inflammatory drugs. Antibodies fluffy. from the egg yolk are used in human vaccinations against Cosmetics Egg viral and antimicrobial diseases. Egg Tempera Dishwashers know that is used here to egg dries quickly and adheres well to provide shine Thickening agent in sauces plates. These same qualities made it and firmness to suitable as a paint additive. A mixture makeup. Natural Preservative of egg white and other ingredients into Lysozyme from the egg white is the paint made the mixture adhere Mayonnaise Egg yolks are used as an an enzyme with antimicrobial better to wood. Whole egg was used to emulsifier, allowing oil and water to mix. characteristics and is sold as a natural prepare preservative for food and cheese paint for Ice Cream preservation. It can also be a natural fresco Egg is not preservative in potato salad, seafood, paintings only used for meats and sausages. on plaster in Southern Europe during its emulsifying the middle ages. Every remaining properties but also to Animal Feed Eggs painting of Michelangelo is made from make the product richer. are used in pet food. Egg Tempera.

Breaking down the egg...

Shell Air Cell • Outer covering of egg, composed of calcium • Pocket of air formed at the small end of the egg carbonate • Caused by contraction of contents during cooling • May be white or brown depending on breed of after laying chicken • Increases in size with age • Color does not affect quality, cooking characteristics or nutritional value Shell Membranes • Two membranes—inner and outer shell Yolk membranes—surround the albumen • Yellow portion of egg • Provide protective barrier against bacterial • Color varies with feed of the hen, but doesn’t penetration indicate nutritional content. Brown eggs usually • Air cell forms between these two membranes have darker colored yolks. • Major source of vitamins, minerals and fat Thin Albumen • Nearest to the shell Vitelline (yolk) Membrane • Spreads around thick white of high quality egg • Seal which holds egg yolk

Thick Albumen (white) Chalaza • Excellent source of riboflavin and protein • Twisted, cord-like strands of egg white • Stands higher and spreads less than thin white in • anchors yolk in center of egg high-quality eggs • Prominent chalaza indicates high quality • Thins and becomes indistinguishable from thin white in low-quality eggs

10 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 EssentialEssential mineral mineral in many in functions...many functions...

S eLECTED Food Sources of Potassium F oOD Serving potassium Potassium: SOURCE SIZE (mg) Maintaining the body’s Halibut, cooked 3 oz 490 mg Tuna, yellowfin, cooked 3 oz 484 mg Cod, Pacific, cooked, 3 oz 439 mg water balance Pork chop, center loin, cooked 3 oz 382 mg Pork loin, center rib, lean, roasted oz 371 mg Potassium “A moderate Liver, beef, cooked 3 oz 375 mg 19 39.0983 is a mineral reduction in Round steak, beef, cooked 3 oz 325mg essential for the body’s Leg of Lamb, cooked 3 oz 300mg normal body potassium Turkey light meat, cooked 3 oz 250mg function. Chicken white meat, cooked 3 oz 210mg With the levels can k lead to salt Egg, Whole, 1 large 67 mg exception of Potassium calcium and sensitivity and phosphorus, high blood no other mineral is as abundant pressure.” and chicken), milk, allowance of potassium for an adult as in the human body as potassium. fruits and vegetables. A 4,700 mg. It is thought, however, that most Every muscle movement and moderate reduction in Americans consume only half that amount every nerve impulse transmission relies the body’s potassium levels can lead to salt per day. Self-dosing with potassium on it. Potassium is even necessary for sensitivity and high blood pressure. supplements is not recommended and carbohydrate and protein metabolism. It should only be done under the advice of a is a key player in blood pressure control Latest guidelines from the U.S. physician. Increasing consumption of foods as it works in conjunction with sodium to Department of Health and Human rich in potassium has proved a good way to maintain the body’s water balance. Services state a recommended daily boost potassium levels in the blood.UB

Known as an electrolyte, potassium’s main role is in maintaining the proper function of our cell walls which depends S • o • u • t • h S • h • o • r • e on the tight regulation of potassium concentrations both inside and outside of cells. Potassium balances both water and Brand acid in the blood and body tissues.

Having too much potassium in the blood is called hyperkalemia and having too little is known as hypokalemia. A dietary FreeFree deficiency in potassium is unlikely to occur, as it is available in a large amount of foods, especially fish, all meats (red meat ranGeranGe UBFast Fact Long Island Duckling Alektorophobia is the Outdoor Grown name given to “The Naturally Fear of Chickens”. Jurgielewicz Duck Farm (800) LI-DUCKS

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 11

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Dated ______Touring the nation’s four corners... On the road with Gerry Wigren

On the final day, after traveling through Albany, New York, Vermont, and then into Canada, Gerry and Barb rode through Quebec, Montreal, New Brunswick then back in the U.S. for Checkpoint #4 Madawaska, Maine.

There, at the border, the guard took time to explain how to find the post office necessary to validate the checkpoint. While at the post office, a kind passerby informed them about the construction of a special park just down the road from where they were which would display an eight-foot monument dedicated to the Four Corners Tour participants. Once complete, this will be the only park in the world dedicated to motorcycling. Left to right: Urner Barry’s Greg Deppeler; Gerry Wigren of Nation Food Corporation; Randy Pesciotta, Vice President Egg Division, Urner Barry; and Rick Brown, Senior Vice President, Urner Barry. Lucky for Gerry and Barb, they happened to be in the right place at the right time, because that wasn’t all. They were At 59 years old, motorcycle enthusiast the couple’s 2007 trip. Naturally, there then invited to a city council meeting Gerry Wigren of National Food were a few unexpected weather related happening that same day that was Corporation had a personal goal, breaks, however, nothing really caused an discussing the progress of the park. They something he was determined to inconvenience. were even presented with a certificate accomplish—Gerry had a long distance “Gerry gave acknowledging their visit to Madawaska. riding goal. One organization he knew After completing an account What a final finish! of was able to help him accomplish his their tour, the of his ride objective, the South California Motorcycle couple spent to the final Gerry later reported the scariest moment Association (SCMA). some time on of the trip occurred on the way back to checkpoint. the East Coast Washington State. While taking a late SCMA runs the “Four Corners Tour.” visiting with In what he afternoon drive through the 25-mile loop Tour rules state that participating their daughter described through Theodore Roosevelt National Park individuals have 21 days to ride their in Pennsylvania. as most in western North Dakota, they rounded a motorcycle around the country to It was at this surreal…” corner and encountered a large bull buffalo particular checkpoints at each corner time that Gerry slowly walking down the center line of the of the nation. A photo of participant’s came to visit the Urner Barry staff in Toms narrow two lane road. The creature was motorcycles in front of a local landmark River, New Jersey. walking away from them, but appeared in in the checkpoint city is required for no hurry to get anywhere. Stopping and validation, however, the checkpoints Gerry was kind enough to share his waiting, they watched as it would turn may be visited in any order of the rider’s adventure with many at Urner Barry who his head and glare at them whenever they choosing. The four checkpoints are: Blaine, found his experience of covering 7,401 made any noise. There was no room to do a Washington; Madawaska, Maine; Key miles in 18 days intriguing. quick turn around, so they sat and waited. West, Florida and San Ysidro, California. Finally, after what seemed like an eternity When asked what the greatest experience but was actually only about five minutes, So, on May 19, 2007, Gerry and his of his tour was, Gerry smiled and said, the buffalo moved off the road and they wife Barb hopped on their 2006 Honda “People everywhere are just neat.” roared past and escaped unharmed. GoldWing and set off from Washington State to begin their USA Four Corners As an example of this, Gerry gave an Round trip, with stops, visits and Tour. Visiting family, friends and other account of his ride to the final checkpoint. encounters, Gerry and Barb covered a total points of interest, i.e. Disneyland and In what he described as most surreal, Gerry of 11,737 miles. Congratulations on their several casinos, the Wigrens finished said that he never imagined getting to the accomplishment! The couple is already the tour in just 18 days. Little hampered final destination would be so gratifying. thinking about their next adventure.UB

12 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 13 Steady growth since the 80s... the South American secret Chile:Before the days of Spanish rule Chile was inhabited by various groups of indigenous tribes. In the 16th century the Spanish arrived and quickly took over. In 1818, Chile finally rid itself of the Spanish and gained independence, despite declaring independence in 1810.

A military coup overthrew the government in 1973 and the leader, Augusto Pinochet, ruled until voluntarily stepping aside for a freely elected president in 1990. Colorful fishing boats docked together at a Chile began a habit of stabilization and Puerto Natales, a system of sound economic policies has Chile marina. contributed to their steady growth since the 80s. Poverty rates in the country are sound economic policies has led them resource-based industries. One in-particular among the lowest in South America and into a strong position on the global that has been getting significant interest is Chile seems committed to a democratic marketplace. In fact, they claim to have the livestock sector. Several larger packers and representative government. more trade agreements than any other and producers have, or are partners in, nation. Chile continues to attract foreign cattle operations, and numerous calf and Chile’s reputation of having generally investment into some of its natural seed supply companies say they are among their best customers. Chile / U.S. comparison Seafood too, has, and looks to continue AREA 756,950 km 9,631,418 km to be, a large area for economic prosperity and growth and the products extend COASTLINE 6,435 km 19,924 km well beyond sea bass. Salmon, shrimp, POPULATION 16,284,741 295,734,134 mackerel, scallops, plus much more, are LIFE EXPECTANCY 76.96 years 77.71 years harvested in Chile’s bountiful waters. GDP $202.7 billion $11.75 trillion They have even taken to cultivating GDP (per capita) $12,700 $40,100 oysters. Seafood is truly a way of life for AGRICULTURE AS A %GDP 5.9% 0.9% Chileans and will continue to provide AGRICULTURAL PRODUCTS fruits, wheat, seafood, fruit, wheat, corn, grains, economic benefits. corn, beef, poultry poultry, beef, vegetables LABOR FORCE 6.94 million 147.4 million Chile’s future growth looks promising and UNEMPLOYMENT RATE 7.8% 5.5% the outlook for increasing trade volume is POPULATION LIVING BELOW POVERTY LINE 18.2% 12% good. All this adds up to Chile continuing OIL PRODUCTION / CONSUMPTION 0.0151 / 0.238 7.8 / 19.65 its develop into a true international (million bbl/day) (million bbl/day) economic power.UB

Since 1979 STEWART-MILLER TURKEY INCORPORATEDExperts in MEAT, VALLEY FARMS Experts in FUTURES. Specializing in Poultry SPecialtieS, inc. WHOLE TURKEYS, BREASTS, Use oUr knowledge TURKEY PARTS, to manage yoUr risk. All Categories Poultry GROUND TURKEY & Retail • Food Service • Industrial • Export SAUSAGE PRODUCTS Brokers of Imported & Domestic Professional Sales & Procurement Service FRESH OR FROZEN BULK OR TRAY PACK Boneless Beef & Pork Call Butch, Jim or Tommy PRIVATE LABEL PACKING 479-968-1777 For your needs please call Trading Commodities Futures Keith Burger or Laura Eichmann at (Fax) 479-967-1111 400 Lake Cook Rd., Suite 120, Deerfield IL 60015 Phone (507) 337-3100 P.O. Box 2061 • Russellville, Arkansas Fax (507) 337-3009 Ph. 847/940-8000 • Fax 847/940-8005 E-mail: [email protected] Email: [email protected] 112 S. 6th Street • Marshall, MN 56258 14 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

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

Dated ______Dated ______Understanding the needs of the industry... Aristocrat Angus: where record keeping has always been a priority

Recent food safety issues coupled with the Angus’ prominence was evident as animals current complications with our export from their stock began placing well partners, has escalated the in livestock shows around importance of keeping the country. Aristocrat quality animal records Angus has, for the past that time they have also exported live and monitoring 15 years or so, utilized cattle, semen, and embryos to Mexico, problems that may the most up-to-date Canada, Australia, Japan, Argentina and arise. Combine this, software and current technology systems Costa Rica on a regular basis. with the constant to trace their animals. need for more high-quality beef, and good Aristocrat Angus has bred their own genetic record keeping becomes a necessity. So highly regarded became the Aristocrat success. The levels of genetic control and Angus program that the international monitoring exhibited are among the best Colorado-based Aristocrat Angus has market came calling to this small family in the industry. However, unlike what been monitoring the genetics and keeping owned ranch out in the shadows of the today’s industry might prescribe, they have records for more than 40 years. They have Rocky Mountains. After some negotiations, not come through big budgets, but rather made quite a name for themselves in the they became the first organization to ship through some careful planning, attention process. This live animals to the Ukraine in 1992. Since to detail, and hard work.UB family owned “…as animals and operated from their organization has stock began been doing things placing well the way they felt best since their in livestock inception in 1965. shows around Through a focus the country.” From the Farm on good genetics to Deli, and quality breeding, the soft spoken farmer, Ben Houston, and his business we are your minded sons have been able to monitor Source and refine their genetic lines to the point for Turkey! where their Angus stock is considered to be some of the best in the world. I M p o r t e r S o F Buyers & Sellers Domestic & International Frozen & Chilled Beef, To accomplish this task, the Houston “Alliance Builders” of: family began their record keeping Mutton & Lamb from Whole Birds, Bone in Breasts, Australia, New Zealand, Raw Meats, Tray Pack Parts, through an old school pen and paper Further Processed Products, type approach. Very careful, handwritten Central and South America Turkey Hatching Eggs, records were kept for every animal in their Turkey Poults, Live Contracts Serving The Industry organization. These records traveled with Jeff Stauffenecker the animal and were constantly updated with Quality Products and Service For Over 40 Years. Carl Wittenburg until the final grading sheets from the Sara Almich packing houses were added. In this fashion Please Call Stuart Leifer the family was able to systematically pull 605 Crow Lake Street Brooten, MN 56316 the best, most productive bulls to the top or Julia Almonte at for breeding as well as genetically eliminate Phone: 320-346-4033 certain health and size issues. 201-935-5600 Fax: 320-346-4038 Fax: 201-935-0611 Toll Free: 1-877-BUY-TURK Within a few years of business, Aristocrat Email: [email protected] www.proteinalliance.com VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 15

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

Dated ______Dated ______Eat more seafood… Food Network: a seafood company’s venue for attaining a larger market share

A targeted audience, usually consisting of continuing on EASY. The first female Iron Chef on Food a time-pressed cook that wants to feed a Networks’ Iron Chef America and Mississippi family in a healthy and environmentally Certified Wild American Shrimp is another native, Cat Cora is another recognizable friendly way, makes Food Network and venue promoted on Food Network, and figure who collaborated with an organization FoodNetwork.com excellent venues for with whom they have a close relationship. to strengthen their advertising campaign. companies to advertise. More and more, Their commercial, packed with scenic U.S. Catfish, like others, looked to Food Food Network and its Web site have seafood pictures and a video of shrimp trawlers and Network and Chef Cora to promote their companies promoting safe, sustainable, and real-life shrimpers, conveys the message product as local and wholesome. easy to prepare meals and recipes. “Wild American Shrimp, Maybe It’s Time You Actually Tried Some.” Food Network’s As seafood is striving to possess a larger If you visit the Food Network Web site, celebrity Chef Emeril Lagasse is a strong share of the U.S. market, promoting it as chances are you will notice a banner ad advocate for the product and promotes the easy-to-prepare, sustainable, and healthy from SeaPak Shrimp Company. Take the strengths of Wild American Shrimp along seems to be the platform for an “Eat More opportunity to click on it because there’s with eight other chefs on the site. Seafood” campaign. With Food Network’s something different about their ad. Instead educated and interested audience, seafood of going straight to the site, you arrive As Emeril Lagasse seems to prove an companies appear to be pursuing the at an advertising supplement page that influential presence, companies recognize right crowd.UB instructs on shrimp. Just like their TV that campaigns featuring celebrities work commercials that run on the Food Network in the same fashion. In September 2006, channel during the “In the Alaska Seafood Marketing Institute the Kitchen,” segment, launched a campaign featuring comedian SeaPak works to teach Ben Stein. ‘Wild Ben’s’ deadpan humor its audience. “Making entertained viewers with just the right Great Shrimp Easy” is amount of levity as he reminded us to, ‘Grab one message the seafood a fork, there’s a lot more out there.’” SAVAGESAVAGE company drives home. P O U L T R Y , I N C . Tying in with this theme, SeaPak announced that MARYLANd OFFICE celebrity Food Network Billy Savage Chef Robin Miller has Ginger Trader joined forces with the Fred Cline company. Using her Jeff Vivalo energy, enthusiasm and Phone: 866-2SAVAGE experienced food know- Fax: 410-543-8919 how, Chef Miller will be taking part in SeaPak’s ALABAMA OFFICE 2007-2008 multi-media advertising Lewis Wood campaign delivering the company’s message Chris Fly of “Making Great Shrimp Easy.” Phone: 866-3SAVAGE Fax: 251-970-5273 Another feature on SeaPak’s Web page is the company’s “Shrimp University” link. MISSISSIPPI OFFICE This again, goes along with the idea of Steve Farmer “…seafood companies instructing people how to cook shrimp. Phone: 888-430-2320 Their ads also coincide with the “Quick promoting safe, sustainable, Fax: 601-919-2330 and Easy” section of the Food Network’s and easy to prepare meals Web site—once more with the focus and recipes.” www.savagepoultry.com

16 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 )-3&INALPDF0-

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 17 Ensuring food safety... Concerns over the safety of our nation’s food supply Food safety has escalated into the U.S. from other into a high-profile issue countries. between the U.S. and China causing the Food According to the FDA, and Drug Administration in 2006, 15 million to come under a great shipments of goods were deal of scrutiny. This processed—products has become especially arrived from more evident with the wave of than 175 countries and recent nationwide recalls more than 300,000 of food products from manufacturers. That contaminants such as being said, FDA melamine and pufferfish inspectors were only able toxins. to inspect 1.3 percent of those imports. Despite the string of contaminated products, it is important to pointed out, however, that a new approach Tainted food imports from China are remember that the U.S. still has the safest is needed to deal with the changing being rejected by the FDA with increasing food supply in the world. It should also be nature of the food and drugs arriving frequency because they are filthy, and

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______contaminated “...food imports to China regarding precise food safety of food and other products imported to with pesticides from China are goals have been increased. For starters, the United States. Headed by the Health and carcinogens, being rejected the U.S. says it wants all food and feed and Human Services Secretary, Michael bacteria and by the FDA exporters to be registered, and intends Leavitt, the panel recommended working banned drugs— to only then permit those manufacturers with the importing community to develop among other with increasing to send products to America. The U.S. is approaches that consider risks over the problems. frequency…” also requesting details of the Chinese food life cycle of an imported product, as well system in full—complete with raw data of as approaches that focus actions and Many problems in China stem from the tests performed on regulated products. resources to minimize the likelihood of amount of involvement from differing unsafe products reaching U.S. consumers. divisions. Food safety responsibility The issue of how to improve the safety of in China lies within many different both imported food as well as domestically Other members of the panel include governmental departments. Additional produced food is currently being reviewed. Secretary of State Condoleeza Rice, governmental agencies also typically Dr. David Acheson, the FDA’s assistant Treasury Secretary Henry M. Paulson get involved, which paves the way for commissioner for food protection, is Jr., Agriculture Secretary Mike Johanns, ineffectiveness, miscommunication and working closely with FDA Commissioner Commerce Secretary Carlos M. Gutierrez, corruption. Andrew Von Eschenbach on a new Transportation Secretary Mary E. Peters, plan to do just that. “The shift is to be Homeland Security Secretary Michael The Chinese government has expressed more proactive, to put more focus on Chertoff and Attorney General Alberto R. its willingness to improve upon their prevention,” said Dr. Acheson. While Gonzales as well as other members. policies and is considering the formation the details aren’t settled, Acheson said he of one governmental body under the expects to propose a safety plan very soon. The group promises a follow-up action State Council to oversee all policies and In mid-July of this year, President George plan to be released in November, which procedures relating to food safety. W. Bush announced the creation of a will come up with a risk-based, prevention- high-level government panel, the Import focused model to ensure that “safety is The U.S. has addressed the issue with Safety Working Group, to recommend built into products before they reach our China as well. Specifically, new demands and review the rules to ensure the safety borders.”UB

Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable Food Products ConSIStent Specializing in: • Turkey QualIty, DePenDable ServICe ChiCken For Domestic Inquiries, • Pork Please Contact vincent louis at Beef tel. # 718-542-4401 or Fax # 718-542-0042 Website: http://www.vistafood.com fishE-mail: [email protected] • [email protected] ServICe CenterS bronx, ny • blue Springs, Mo • Hope Mills, nC • Forest, MS • land o lakes, Fl San antonio, tX • Colleyville, tX • Jensen beach, Fl • Manchester, nH • toronto, Canada VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 19

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Beef value-cuts — the sequel... Behind the beef… meeting the creative mastermind of the value cuts

What do Steak-ummm®, Popcorn Chicken Together with Smithfield Beef and beef value cuts have in common? They Group, Gagliardi hopes that through were all developed and licensed by the the NCBA all will be able to deliver same creative inventor—Gene Gagliardi, of Visionary Design.

Gagliardi began his career in the meat sector at the age of six working for his family’s business which developed products for industry leaders such as McDonald’s, Gagliardi’s “creative think tank” Burger King, Gino’s and Pizza Hut. He has and test kitchen (left) nestled extensive experience with the development on a Pennsylvania farm. and patenting of products that encompass technology-based research. slicing (rather than grinding) meat while Gagliardi invited Urner Barry’s keeping fibers intact. This process gives Reporter staff to Visionary Design, his the next round of the finest in value cuts to underutilized cuts of meat an outlet “Creative Think Tank,” in Cochranville, the consumer. for usage. “The process transforms Pennsylvania, where he demonstrated some underutilized, undesirable cuts of meat, of his newest creations for members of the One key feature of the day was Gagliardi’s of steaklike texture and without additives, National Cattlemen’s Beef Association. patented Slinder process, a method for into slices of meat that can be immersed in hot sauces or gravies for cooked value- added products,” says Gagliardi, president and CEO, Visionary Design. FORECASTING Other new innovative ideas of the day SOLUTIONS FOR were several products bound together with an enzyme- THE MEAT AND based powder “The process POULTRY INDUSTRY to create high transforms volume, unique underutilized, cuts of beef that undesirable the cost-savvy cuts of meat…” consumer would find appealing. Cuts such as the Tel (732) 240-2349 tri tips, chuck flaps, top butts and top blades were all showcased during our day. Fax (732) 341-0891 Products were also featured during the day that did not use the binding enzyme, such www.obsono.com as the clod heart, whaletail from the flat, eye round and the knuckle.

The future for restructured meat is bright as Gagliardi says this was simply the tip of the iceberg for what he has to offer. BEEF • PORK • CHICKEN • TURKEY The value cuts have come a long way in their appeal, no longer are they simply the trimmings of the finer cuts of meat. Obsono LLC They have been engineered to be more is a joint property of sophisticated to appeal to the consumer. Cattle Fax and Urner Barry Publications, Inc More than that, these cuts deliver a cost effective product that is full of flavor.UB

20 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 We Deliver… More Than You’d Expect.

MOARK is America’s premier marketer, distributor, processor and producer of fresh shell eggs. We deliver a full spectrum of top quality products to retail, industrial and foodservice customers coast-to-coast. More so, our expert knowledge of the egg industry and national scope enables us to offer innovative, value-added services that help our customers achieve better bottom lines.

Our slogan “We Deliver… More Than You’d Expect” signifies our “can do” attitude and approach. In turn, our growing customer list powers MOARK’s sector-leading growth and status as a major marketer of fresh eggs in the U.S.

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 21

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Grouper imposters not worth paying for... Is your fish the real thing?

Grouper authenticity has been a hot distinguishing a difficult task. topic in the press, particularly in Florida where it is more common to see it as a Urner Barry’s Reporter staff visited regular menu item. Whether you are a Pisces Seafood Services Inc. in seller, wholesaler, distributor, restaurateur, Toms River, NJ to see what “real chef, or consumer, being able to correctly grouper” looked like and how identify the product is essential to ensure easy it was to identify compared its validation as the real deal. to other species of fish. Although no wholefish was available Why is it so hard to tell the authenticity to view, Guy Pollioni, Pisces of this highly desirable seafood item? Retail Manager, explained to These rhombus-shaped markings clearly distinguish the The challenge the Reporter that wholefish with flesh of black grouper. with grouper “The challenge the head is easily identifiable. identification lies Pollioni explained that all grouper have a on black grouper’s distinctive features. with grouper in the number of characteristic big mouth with a giant jaw different species. identification bone unique to their type. He also pointed With blackish-gray skin and small, lighter The most common is that there out that the fish’s gill is triangular in shape speckled markings, the flesh of black are red, black, are many with a white spot on the gill flap, also grouper is light pink in color with rhombus- and yellowedge. different signature to this fish. shaped markings. The muscle tissue is what Although there are species.” forms this kite-like shape in the flesh and similarities among With some genuine, skin-on black grouper the fat surrounding the muscle outlines the all three, the skin color, texture, and fillets on hand, Polloini was able to show shape in white. The flesh is firm and when shade of the flesh can vary widely, making samples as well as provide a brief training cooked it is fine flakes.

Pollioni explained that red grouper has softer flesh and larger flakes than black grouper. According to Polloini there are • Beef • Pork • Poultry • no other species with flesh markings this Raw Material for exact shape. He explained that red snapper Further Processing comes close, however, it is a premium fish • Fresh • Frozen • Cooked • and it would be unlikely to be used as a Private Label or substitution for grouper. Custom Process Packaging After the Reporter viewed the grouper fillets, it was easy to identify the difference Specializing in: between it an others species including • all natural and Organic • Wild Game • catfish, swai, and tilapia. If the fillet • Grass Fed Beef • Berkshire Pork • Quail • is further processed, however, it could become more difficult to identify its authenticity. Meat Brokers and Traders for the Industry Servicing: Food Processors, Wholesale Distributors, To further your ability to identify fish and Retail Supermarkets and shellfish, Urner Barry offers the Commercial Guide to Fish and Shellfish, an essential reference for the industry professional. This guide acts as a lexicon for over 100 different species of fish and MaIn OFFICe SOUTH CaROLIna OFFICe 610 Middle Country Road 64-B1 Egret Run Lane shellfish that are highly significant to St. James, New York 11780 Pawleys Island, SC 29585 the industry. Complete with detailed Phone: 631-862-1500 Phone: (843) 278 - 1543 descriptions specific to the species, each Fax: 631-862-2305 Fax: (843) 278 - 8014 entry provides the user with all the vital E-mail: [email protected] E-mail: [email protected] information necessary to purchase, sell, and consume both imported and www.NaturalChoiceFarms.com domestically available seafood.UB

22 • URNER BARRY’S REPORTERUB / VOL. Reporter 2, NO. 4 • fa Thirdll 2007 Page Ad X ______Sign here for approval and fax to: 732-341-0891

Dated ______Little known significant protein... Goat meat popularity shows no signs of stalling

Goat meat is a relatively unknown item for is available supply. the majority of the U.S. population. The Caucasian sector of society, in particular, The majority of demand comes from has had little cultural exposure while ethnic groups in metropolitan areas. some of America’s immigrant ethnic Identifying with their ethnic roots and © Photographer: Oliver Cleve | Agency: Dreamstime.com communities enjoy this little known in some cases their religious beliefs, this protein regularly. protein gains almost more importance as a tradition and a custom than simply a meal. the need for goat meet to meet traditional Those familiar “…the biggest dietary preferences will be significant. with the goat limiting factor Examples of its religious intertwining are meat trade to even higher seen in the rapid appreciation of goat Growing cultural and religious demand report that sales is available prices during the periods surrounding all but guarantees the continued increase beginning in supply.” Christmas, Easter and Ramadan which in U.S. demand, yet there is still another the early 80s, ads to the relatively inelastic demand seen factor contributing to goat’s popularity. sales began to on this product. A certain amount of Reports of goat meat gaining popularity rise sharply. After a short stabilization later meat is always needed despite situations from the health food focused and what can in that same decade, sales again climbed of strengthening prices, and these groups be called ‘yuppie’ communities have been rapidly. Currently, they are experiencing therefore improve their purchasing power widespread, and it has been marketed as a all time highs, with many saying that the which results in demand improving even gourmet item. Although small, this niche biggest limiting factor to even higher sales further. market has shown consistent growth with no signs of stalling. But the story isn’t about where goat meat has been or is now. The real story is in The largest limiting factor to the expansion Win TransporT inc what we should expect to see in the future. of the goat meat market is availability, or Production is being increased based on lack there of. Certain sectors are requesting We Can Handle all Your the needs of current demand. As our specific product—from age requirement TransporTaTion needs! immigrant population increases even and weight restrictions to muscle and further, production will likely be forced to cut preference. These variations mainly arrange for pickups stem from differences and deliveries in preparation style or religious specifics drivers are independent and are compounded and professional when demand peaks during certain religious Work with any frozen products and holiday periods. Regardless, they create provide service in all 48 a multifaceted market continental states challenge for the industry. specialize in lTl and full truckloads Growing demand for

© Photographer: Wong Chee Yen | Agency: Dreamstime.com goat meat is a nice Call Toll Free for our California problem to have for and Florida division advance at a faster and faster pace. Asian, a small, but increasingly visible industry. (888) 345-7441 Hispanic, Caribbean Islanders and the Despite its marketing complications, Muslim population all have goat imbedded goat meat is carving out a small niche 4810 Williamsburg • P.O. Box 189 in their culture. In the case of the Muslim and, with packers and processors quickly Federalsburg, MD 21632 population it is also a matter of religious picking up on the economic potential in Toll-Free: (800) 984-9524 Phone: (410) 943-0200 • Fax: (410) 943-0206 practice. Considering the U.S. Muslim this extremely popular yet relatively little E-mail: [email protected] population already numbers in the tens known protein, its popularity is sure to www.wintransportinc.net of millions and is continually growing, expand in the coming years.UB

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 23

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

Date ______USDA veteran is a proven leader... AMS poultry program has a new deputy administrator

On August 27, “…we will worked in several USDA positions prior to 2007, Rex Barnes work to his most recent appointment. He joined was selected provide the AMS Poultry Programs as Chief of the by USDA’s solutions Commodity Procurement Branch in 1988 Agricultural and moved to the Poultry Grading Branch Barnes said, “I am excited to be a part of in the most Marketing Service in 1995. In 1996 he was appointed Chief this continuing mission and will assist all (AMS) to be efficient of the Grading Branch, and in December interested parties at each level of production the new Deputy manner to 2004, he was selected as Associate Deputy through consumer. As the issues faced by Administrator fully meet the Administrator for Poultry the poultry and egg industries of AMS’ Poultry needs of the Programs. get more complex, we will work Programs. “It marketplace.” to provide solutions in the most is a pleasure to Headquartered in Washington, efficient manner to fully meet the announce the appointment of Rex Barnes to DC, the AMS Poultry needs of the marketplace.” head the AMS Poultry Programs,” said AMS Programs provides a valuable Administrator Lloyd Day. “He has proven service in facilitating the marketing of Barnes was born in Marion, Indiana, and himself a strong leader in various positions agricultural products throughout the grew up on a small farm. He received his within AMS Poultry Programs, which make marketing chain both domestically and Bachelor of Science degree in animal science him an ideal choice for this important post.” internationally. from Purdue University and his Master’s degree in business administration from Barnes, a 23 year veteran of the USDA, When asked about his appointment Strayer University.UB L & S FOOD SALES C O R P O R A T I O N 27 YEARS OF NATIONAL SERVICE WITH PRIDE TRADERS OF A FULL LINE OF FRESH & FROZEN POULTRY PRODUCTS MAIN OFFICE: 25 West Union Street • Ashland, MA 01721 Tel. 508-231-1426 • Fax 508-231-5256 Alan Singer Office: Office: Office: 55 Miracle Mile, Suite 210 4650 Arrow Hwy., Suite G24 12505 Coastal Hwy. Coral Gables, FL 33134 Montclair, CA 91763 Ocean City, MD 21842 Tel. 305-620-0700 Tel. 909-445-9060 Tel. 410-250-7270 Fax 305-620-0366 Fax 909-445-9664 Fax 410-250-3190 Hector Perez Kevin McNelis Jamie Doherty

24 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Foodmarket.com top ten stories...

Top ten

Top stories based on subscriber hits June 1, 2007 through August 15, 2007 1. Beef Giant Gets Fatter - 6/1/07 2. Ethanol’s Effects on Cattlemen Offers Many Unknowns - 6/4/07 3. Smithfield’s Top Execs Take Home the Bacon - 8/2/07 4. Cargill Cuts 300 jobs; Better Beef Employees Laid Off as Meat Packer Reduces Number of Cattle - 7/25/07 5. Swift Plant Sale a Relief to Ranchers - 6/6/07 6. Corn Could Rise to 112 Million Acres - 6/5/07 7. New Plans for Swift Could Return Millions to Economy - 7/20/07 8. Taking a Hit in the Gut; As Food Prices Rise, Shoppers Change their Buying Habits - 7/16/07 9. The Year of the Pig? Smithfield Poised to Sell China Pork - 7/23/07 10.y BeefFeels Industr the Effects of Fluctuating Corn Market - 7/18/07

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 25

X ______Sign here for approval and fax to: 732-341-0891 Dated ______When chef meets lamb... Source-verifying, holistic program... ™ Chef Thomas Keller: Pure Bred Lamb… the way nature intended humane standards during every phase of the program, especially at slaughter. ensuring quality and Martin’s program begins at conception and continues up to the animal’s harvest. Pure Bred is a simple, easy program for the farmers integrity in all aspects to oversee. It involves a complete traceability system that the broader industry is unable to accomplish, of his kitchen and involves no lack of integration. No one matter concerning the animals’ experiences is emphasized Internationally renown and widely regarded several Michelin-starred restaurants. In more than another. It is a completely as one of America’s finest chefs, Thomas 1992, in California, Keller stumbled sustainable, source-verifying, holistic Keller began his culinary career working upon an old French steam laundry that program which pays attention to the in Florida’s Palm Beach Yacht Club. It was was converted to a restaurant which Giving back to nature. That’s the message communicating independent, yet interrelated functions of here that his passion for cooking developed. he instantly fell in love with. By the of Pure Bred Lamb™. A Pennsylvania- the Pure Bred “…doing the animals’ lives. With no formal training, Keller spent years summer of 1994, the French Laundry based farm program where the focus lies statement. what’s best for moving from kitchen to kitchen in fine in California’s Napa Valley quietly in creating a shift within the industry that Martin’s message the animal is “Whatever production experiences the restaurants in Rhode Island, Florida, the opened its doors with Keller as its gives back to the producer and the animal. of doing what’s simple and it’s animal had prior to slaughter is in the end Catskills then France. owner and head chef. best for the nothing new.” product,” says Martin. Over the past year, lamb farmer Keith animal is simple Keller returned to the States working for It was not long thereafter that the Martin has been touring the country and it’s nothing new. In fact, Martin says, What results is a product that has been restaurant began earning numerous “it’s been around forever, just went absent raised with reverence and respect. One awards. The James Beard Foundation “The decision for Keith (Martin) and I for a number of years.” built on a relationship between steward honored Keller with the title Best to unite on this project seemed like an and animal with accountability and California Chef in obvious progression. First is the desire to Approximately five years ago Martin complete traceability. 1996, and in 1997 “...we wanted produce the most natural flavorful and became motivated to take the right as the Best Chef people to best tasting lamb, and second, we wanted position and do the right thing. His goal Holistic Pure Bred Lamb has been well in America. In have access the public to have access to this wonderful became getting back to simplicity, back to received in the marketplace. It was 1999, The French product, understand how it was raised, a natural order. While this all sounds quite introduced this year at Aspen’s Food & to this Egg Company Inc. Laundry attained and feel confident about serving it to their simple, Martin says the entire process is Wine Classic by the great French Laundry the five star award wonderful families and guests.” actually quite dynamic. He asked his family Chef Thomas Keller (featured on previous Producers of from Mobil Travel product…” farms, currently seven in all, to feed the page) and is being featured by high-end Guide which it Keller is passionate about everything animals differently—without antibiotics retailer Dean and DeLuca in its catalog as “Zephyr Fresh” has held ever since. Esquire, Gourmet, Bon he does. This is especially evident in and hormones. He asked them to take feed well as at other venues across the nation Appétit, USA Today and Wine Spectator have his passion for sourcing out the finest Midwest and water samples and adopt completely from New York to California.UB Florida Eggs all called the French Laundry one of the ingredients to prepare unique dishes in his top restaurants in America. acclaimed restaurants. When speaking of Poultry Pure Bred Lamb at this year’s Aspen Food It is not just Keller’s cooking that makes and Wine Classic, Keller said “This man services his dishes so exquisite. Keller prides has taken raising lamb to another level. We himself on using the very best products. couldn’t do our jobs as chefs without out Three generations of His preferred butter comes from only suppliers. They are the new culinary heroes. a few very pampered cows that live in It’s all about product and execution.” experience in fresh eggs. Serving the Vermont, lobsters are from a certain incredible edible egg ™ spot on Penobscot Bay in Maine, and In addition to the French Laundry, Midwest Poultry Servics, L.P. is an industry leader 4622 Gall Blvd. • P.O. Box 9005 the mushrooms are harvested from the other restaurants owned by Chef Keller with a reputation built on Zephyrhills, FL 33539-9005 wilds of the California mountains. Now within the United States are Bouchon, Keller has teamed up with Keith Martin and Bouchon Bakery, and most recently outstanding service. Phone (813) 782-1521 of Elysian Fields Farm in Pennsylvania Ad Hoc in Yountville, CA; Bouchon in Call us to experience the difference. Tampa (813) 229-1715 to bring consumers lamb meat raised the Las Vegas, NV; and Per Se and Bouchon way nature intended. Their partnership is Bakery at The Time Warner Center in Midwest Poultry Services, L.P. FAX (813) 782-7070 P.O. Box 307, Mentone, IN 46539 UB called Pure Bred Lamb™ (see next page). New York City. Phone: (574) 353-7651 • Fax: (574) 353-7223 26 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

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

Dated ______When chef meets lamb... Source-verifying, holistic program... ™ Chef Thomas Keller: Pure Bred Lamb… the way nature intended humane standards during every phase of the program, especially at slaughter. ensuring quality and Martin’s program begins at conception and continues up to the animal’s harvest. Pure Bred is a simple, easy program for the farmers integrity in all aspects to oversee. It involves a complete traceability system that the broader industry is unable to accomplish, of his kitchen and involves no lack of integration. No one matter concerning the animals’ experiences is emphasized Internationally renown and widely regarded several Michelin-starred restaurants. In more than another. It is a completely as one of America’s finest chefs, Thomas 1992, in California, Keller stumbled sustainable, source-verifying, holistic Keller began his culinary career working upon an old French steam laundry that program which pays attention to the in Florida’s Palm Beach Yacht Club. It was was converted to a restaurant which Giving back to nature. That’s the message communicating independent, yet interrelated functions of here that his passion for cooking developed. he instantly fell in love with. By the of Pure Bred Lamb™. A Pennsylvania- the Pure Bred “…doing the animals’ lives. With no formal training, Keller spent years summer of 1994, the French Laundry based farm program where the focus lies statement. what’s best for moving from kitchen to kitchen in fine in California’s Napa Valley quietly in creating a shift within the industry that Martin’s message the animal is “Whatever production experiences the restaurants in Rhode Island, Florida, the opened its doors with Keller as its gives back to the producer and the animal. of doing what’s simple and it’s animal had prior to slaughter is in the end Catskills then France. owner and head chef. best for the nothing new.” product,” says Martin. Over the past year, lamb farmer Keith animal is simple Keller returned to the States working for It was not long thereafter that the Martin has been touring the country and it’s nothing new. In fact, Martin says, What results is a product that has been restaurant began earning numerous “it’s been around forever, just went absent raised with reverence and respect. One awards. The James Beard Foundation “The decision for Keith (Martin) and I for a number of years.” built on a relationship between steward honored Keller with the title Best to unite on this project seemed like an and animal with accountability and California Chef in obvious progression. First is the desire to Approximately five years ago Martin complete traceability. 1996, and in 1997 “...we wanted produce the most natural flavorful and became motivated to take the right as the Best Chef people to best tasting lamb, and second, we wanted position and do the right thing. His goal Holistic Pure Bred Lamb has been well in America. In have access the public to have access to this wonderful became getting back to simplicity, back to received in the marketplace. It was 1999, The French product, understand how it was raised, a natural order. While this all sounds quite introduced this year at Aspen’s Food & to this Egg Company Inc. Laundry attained and feel confident about serving it to their simple, Martin says the entire process is Wine Classic by the great French Laundry the five star award wonderful families and guests.” actually quite dynamic. He asked his family Chef Thomas Keller (featured on previous Producers of from Mobil Travel product…” farms, currently seven in all, to feed the page) and is being featured by high-end Guide which it Keller is passionate about everything animals differently—without antibiotics retailer Dean and DeLuca in its catalog as “Zephyr Fresh” has held ever since. Esquire, Gourmet, Bon he does. This is especially evident in and hormones. He asked them to take feed well as at other venues across the nation Appétit, USA Today and Wine Spectator have his passion for sourcing out the finest Midwest and water samples and adopt completely from New York to California.UB Florida Eggs all called the French Laundry one of the ingredients to prepare unique dishes in his top restaurants in America. acclaimed restaurants. When speaking of Poultry Pure Bred Lamb at this year’s Aspen Food It is not just Keller’s cooking that makes and Wine Classic, Keller said “This man services his dishes so exquisite. Keller prides has taken raising lamb to another level. We himself on using the very best products. couldn’t do our jobs as chefs without out Three generations of His preferred butter comes from only suppliers. They are the new culinary heroes. a few very pampered cows that live in It’s all about product and execution.” experience in fresh eggs. Serving the Vermont, lobsters are from a certain incredible edible egg ™ spot on Penobscot Bay in Maine, and In addition to the French Laundry, Midwest Poultry Servics, L.P. is an industry leader 4622 Gall Blvd. • P.O. Box 9005 the mushrooms are harvested from the other restaurants owned by Chef Keller with a reputation built on Zephyrhills, FL 33539-9005 wilds of the California mountains. Now within the United States are Bouchon, Keller has teamed up with Keith Martin and Bouchon Bakery, and most recently outstanding service. Phone (813) 782-1521 of Elysian Fields Farm in Pennsylvania Ad Hoc in Yountville, CA; Bouchon in Call us to experience the difference. Tampa (813) 229-1715 to bring consumers lamb meat raised the Las Vegas, NV; and Per Se and Bouchon way nature intended. Their partnership is Bakery at The Time Warner Center in Midwest Poultry Services, L.P. FAX (813) 782-7070 P.O. Box 307, Mentone, IN 46539 UB called Pure Bred Lamb™ (see next page). New York City. Phone: (574) 353-7651 • Fax: (574) 353-7223 VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 27

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Dated ______Epicurean pork delight... Tasty pork from Seaboard that rivals prime beef

At the 2007 Annual Meat Conference’s Mission, Kansas company introduced this experience as “Say goodbye Product Tasting reception in Orlando, well-marbled, grain-fed, hand-selected fresh Prime beef.” to dry, tough Florida, visitors were treated to a pork to the delight of attendees. pork...” new concept from Seaboard Foods… Marbling, or PrairieFresh® Prime™ Pork. Seaboard According to Seaboard Foods, this the visible Foods, a Shawnee product “resolves the challenges intramuscular fat found within the lean with today’s ultra lean pork while meat, is often evaluated on the freshly maintaining its nutritious traits.” cut surface of the loin eye. The most Their marketing materials tout “say commonly used method for assessing the goodbye to dry, tough pork and prime degree of marbling is visual comparison yourself for an epicurean delight with with published standards, like those PrairieFresh® Prime™—well-marbled, supplied by the National Pork Board- grain-fed, hand-selected fresh pork. National Pork Producers Council. Pork This pork, with marbling scores of six marbling standards are indexed on a or greater, comes with a 100% tender scale of one through ten. The industry and delicious guarantee. We’re sure average ranges two to four, a result of it will remind of the same type of eating the industry’s push to offer a leaner

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 29

X ______Sign here for approval and fax to: 732-341-0891 Dated ______A look inside this bivalve... The allure of the oyster… and other little known facts Oysters have fascinated man for thousands great deal among varieties and regions and fascination with the oyster compelled Mark of years. While some 200 species exist are typically marketed by name indicating Kurlansky to pen “The Big Oyster: History worldwide, fewer than a dozen are used their locale. on the Half Shell” in 2006. In this work, commercially, all of which come from two he writes how New York City was once genera, Ostrea, which are the flat oysters, Entire restaurant concepts have been considered the oyster capital of the world, and Crassostrea, which are the cupped conceived around the oyster. The most and that at one time it held half of the oysters. famous, Grand Central Oyster Bar & earth’s supply, harvesting 700 million in Restaurant in New York City, offers 1880 alone. Oysters are filter feeders. They are often 30 different varieties of oysters. The eaten raw or only slightly cooked, are According to Kurlansky, during the 19th low in calories and rich in iron. They In the East, oysters have names like… Century, oysters were not just a delicacy for are expensive, and many times reserved Blue Points (Long Island, New York) aristocrats, but also an affordable (cheap for special occasions and holidays like Apalachicolas (Florida) even), sustenance for working folk. His Thanksgiving and Christmas. Wellfleets (Cape Cod, Massachusetts) story is a cautionary tale of man’s tendency Malpeques (Quebec, Canada) to exploit natural resources and consider Oysters have developed a subculture conservation only as an afterthought. He On the West Coast a few unique varieties are… among purists much like the communities adds, once connected to the sea, New York Cortez Island and Fanny Bay (British Columbia) that have developed around wine and City has slowly become an island unto Westcott Bay Sweet (Washington State) cigars. These purists insist on eating oysters itself, lost its connection to its surrounding Yaquina (Oregon) raw with little or no accompaniments. waterways completely and, lost some of its Hog Island Pacific (California) Flavor, texture and meat content vary a unique identity to the name of progress.

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30 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Oyster Facts • Oysters were farmed 2,000 years ago by the Recent Offerings at Romans, and almost all commercial production Grand Central Oyster today is farmed to some extent in estuarine, or low Bar & Restaurant in salinity, conditions. New York. • Oysters are filter feeders. This means they absorb their food by pumping water through their systems and extracting the small organisms they need. • Sex cannot be determined by merely examining the oysters shell, and while oysters have separate sexes, they may change sex one or more times during their life span. • The islands we know as Ellis and Liberty were Little Oyster Island and Great Oyster Island to the Dutch, who might have been sitting on half the world’s supply. • “R Months”: oysters are harvested year-round, though they are best from late September through late May. Traditionally, oysters were only eaten in the fall months. • World production of oysters is over one million tons annually, with the Pacific Oyster being the most important in world terms.

• In the United States, the Eastern Oyster accounts for close to 70% of production and determines the “New York standards by which other oysters are judged and sold. City was once • The Pacific Oyster was introduced to the West Coast of the U.S. from Japan in 1903. considered • A species of crab, Pinnotheres ostreum, has evolved to live inside the shell of certain species of oyster. the oyster capital of the • A pearl is produced when foreign material becomes trapped inside the shell and becomes coated over world…” time with a combination of calcium and protein.UB

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 31 A simple breakfast classic...

Moon over Miami where the dish was called An Egg in a Nest gas house eggs. Now the dish is sometime referred to as moon-over-Miami eggs. It was again served in the motion picture Moonstruck in 1987 where the name by any other name moonstruck eggs originated, and in 2006, this famous recipe appeared yet again on the big screen in V for Vendetta where it was referred to as eggy in the basket. Even a song is still the same exists about this recipe by musician Rob Crow. The lyrics are as follows: Although this recipe is known by a variety were spooned into “...this recipe Eggy In a Bready II of names, it is a simple breakfast classic the toasted bread has had Got my egg. which has been prepared in homes for cut-out. The yolk Got my margarine. many years. Urner Barry’s Reporter found a was then added cameo roles Got my bread. few variations of the recipe including one to the middle of in a number Got my pan. from Food Network’s Paula Deen who the meringue and of movies”. Got my spike. featured Eggs In a Nest on a Paula’s Home it was baked until And I got my knife and fork. Cooking Mother’s Day episode. Using the cooked. Other than these few variations, I got everything I need for basic concept of this traditional recipe, when most people hear or see eggs in a nest, eggy in a bready Deen used phyllo dough as her bread base the expectation is for a toasted bread cut- and added garlic, ham and cheddar cheese out with an egg in the middle. An egg in a nest by any other name is still to enhance the flavor. Another variation the same. If you haven’t tried this classic that the Reporter found was to separate An interesting tid-bit was that this recipe breakfast favorite, start your own breakfast the egg. The whites were whipped until has had cameo roles in a number of tradition and perhaps you can give it your they were meringue-like and then they movies. In 1941, it was seen in the film own special name.UB

32 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 Ingredients: Eg gs in a Nest 1 large or extra large egg Many names for 1 tablespoon of butter or margarine 1 slice of bread (any variety) an old favorite... salt & pepper to taste Eggs in a nest Using an approximately three-inch circular cookie cutter, Birds in a nest make a hole in the middle of the bread. To vary the shape, you may use a heart, flower, butterfly or any-shaped cutter. Bulls-eye Egg in bread Over medium heat, melt one tablespoon butter or margarine in the bottom of a frying pan. Lightly fry the bread on one side. You can also fry the cut-out shape Egg in a frame for serving. Flip the bread and reduce the heat to low. If the pan appears dry, add Egg in a hole more butter. Break the egg into the hole and sprinkle it with salt and pepper. Cover and cook 3-5 minutes or until the egg has set for sunny-side up. For eggs over Egg in the window easy, you may flip it over. Egg toast Eggy in a bready Remove. Serve alone or with your favorite breakfast accompaniment. Enjoy! Eggy toast Egyptian eggs Frog in a pond Gas house eggs Hole in one Moonstruck eggs Hobo egg One-eyed Jack Toad in the hole Hole in the wall Pop-eye egg One eyed sailor Moon over Miami Rocky Mountain Eggs Nest eggs

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 33

X ______Sign here for approval and fax to: 732-341-0891 Dated ______The real deal on veal prices ... Veal commands profitability at any price

Contributed by feeds are derived and manufactured from cuts will rise “… the price Bryan Scott, Executive Vice President between 70-80% milk by-products, such as substantially of veal cuts American Veal Association whey and whey protein concentrate. from now until will rise year-end and substantially In recent months, not a week has gone by will remain at though where the high price of milk wasn’t in the these record high year-end and news. The price of everything from a cup levels through Did you know that domestic veal producers of Starbuck’s to a Hershey’s chocolate bar much of the first will remain at purchase 5.5% of all the milk solids has gone up as a result of dairy input costs. half of 2008. these record produced in the United States? That’s While this is good news for America’s high levels an astonishing number to even the most dairy farmers, it’s tough on consumers, The good through much chiseled meat industry veterans. Veal and it has been devastating to domestic news for veal of the first veal producers. The cost for a ton of veal wholesalers half of 2008.” milk-replacer has risen 120% since the first and retailers, of this year. veal’s versatility, its menu up-scaling, and the premium pricing that it commands Global dairy demand spurred in will allow for continued profitability for large part by China, combined restaurateurs. The variety of premium leg with what has been described as and loin cuts for veal slices and scaloppini a one-in-a-thousand year drought allow veal to fit on any menu, and by in Australia, and EU mandated working with these different cuts and cuts in milk production, have adjusting portion sizes, veal will continue lead to these record milk prices. to be profitable for your customers, even As a result, the price of veal through this period of higher prices.UB Photographer: Stephane Tougard | Agency: Dreamstime.com

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34 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Organic birds on the rise again... Number of U.S. certified organic poultry animals, 2000-2005 15,500,000 (birds)

10,500,000

5,500,000

500,000 2000 2001 2002 2003 2004 2005

Source: Economic Research Service

P a c k e r s o f Taurus LIQUID, Food Products, FROZEN, DRIED Inc. & SHELL EGGS Imported & Domestic Boneless Beef, ESTHERVILLE FOODS, INC. Pork & Variety Meats Estherville, IA 712-362-3527 P.O. Box 709 SIOUXPREME Carefree, AZ 85377 EGG PRODUCTS, INC. Sioux Center, IA Highwood, IL 712-722-4787 847-681-0351 SONSTEGARD 800-828-7877 FOODS, INC. Fax: 847-432-1485 Sioux Falls, SD 605-338-4642 Carefree, AZ 480-488-4323 SONSTEGARD 800-458-2383 FOODS, INC. Springdale, AR Fax: 480-488-7751 479-872-0700 SONSTEGARD Email: [email protected] of GEORGIA [email protected] Gainesville, GA 770-534-5644 SUN RISE Michael Berman FARMS William J. Berman Harris, IA 712-735-6010 MEAT US at Hotel Intercontinental in Chicago for the AMI Convention

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 35

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

Dated ______Dated ______Producing pork and poultry to feed the world… Family-owned Prestage Foods

Nestled in the pines of southeastern North Puffenbarger and Carolina, in the heart of the South’s General Manager number-one turkey producing state, is the Ken Braswell, town of St. Pauls, home to Prestage Foods. Prestage Foods Prestage may not be the first name you has positioned think of when you’re buying turkey whole itself as an up and birds, bone-in breasts, meat or frozen tray comer. Founded pack parts, but that won’t be for long—at in the year 2000, least if CEO when the Prestages Kevin Kniefel purchased a turkey has anything to “…every processing plant near say about it. turkey we St. Pauls, NC from pack reflects Rocco Foods. After The Prestage Prestage undergoing extensive The Prestage Foods management team includes: (L to R) John Prestage, Tim Creech, Scott Prestage, Ken Braswell, Kevin Kniefel and Kent family is renovation, Cargill pride and the Puffenbarger (not pictured). currently family-backed began processing at best known dedication and the plant for Prestage for operating loyalty to our Farms in 2002 and by 2005, Prestage total live weight processed projected to be the largest Foods began operating the plant and 236 million pounds. Prestage increased its customer.” independent selling poultry under its own label. presence in the processing scene in 2006 hog and turkey when 120 million pounds of toms that growing operation in the country. Headed In the 2007 WATT PoultryUSA survey, were previously being processed by Cargill’s by Kniefel, along with Sales Manager Kent Prestage Foods ranked number 10 with Dayton, Virginia plant were added to a second slaughter shift in St. Pauls. During the course of one year, Prestage Foods sends about 10 million turkeys to 55 Years of History & Relationships the plant in St. Pauls, about 80 miles south of Raleigh. Workers bag half the turkeys to sell whole and cut up the rest for meat or tray pack parts. In addition to marketing their product under the Prestage Foods family owned label, the company also packs private label. According to CEO Kevin Kniefel, what sets Prestage apart is the company’s commitment to the customer and to producing the safest, highest-quality A Full Service Custom Pork Supplier also product available. “Our team strives to meet and exceed the expectations of Specializing in Berkshire Pork, Gourmet Meats our customers while providing them & Free Bird Chicken with turkey of the highest quality and wholesomeness. Whether selling turkey Copacking for the 2214 Summit Ave overseas or right here in our own backyard, Retail & Wholesale Union City, NJ 07087 every turkey we pack reflects Prestage pride and the family-backed dedication and Process Organic Office 201-863-8070 loyalty to our customer.” Fax 201-863-8125 Adding capital in 2005 to enhance its 3rd party audited Mobile 201-401-2075 presence in the cut up and de-boning arena was just the beginning for Prestage Foods. USDA inspected E-mail [email protected] Looking forward, the company has plans to continue investing in the business as they forge into the future, continuing the family’s tradition of producing pork and poultry to feed the world!UB

36 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 More money to be spent eating away from home... Projected U.S. Consumer Food Expenditures

Billions of dollars

Source: USDA/ERS Agricultural Projections Report

Do you buy or sell Contact Us For Your • Poultry • Eggs Free • Red Meat One Week Trial • Seafood E-mail: [email protected] ? Phone: 732-240-5330 We can help you...... negotiate smarter. ...see historical trends. ...forecast. ...react with confidence. Research • Quotes News • Forecasts

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 37 Egg and poultry industry honorees... Urner Barry’s Person of the Year award Since 1986, Urner Barry has presented its business practices and trusted friends to Past Recipients: prestigious “Person of the Year Award” to the industry. representatives 1986 John Foley, Rivers Scarborough from within both “...the The 2007 Poultry Man of the Year was the poultry and recipients awarded to Stan Bloom of Randall Foods, 1987 egg industries. have proven Inc., while the Egg Man of the Year went to Earl Olson 1, Floyd Hemmelgarn It is an honor Bernie Diekema of Hamilton Farm Bureau. themselves to bestowed upon 1988 individuals who be honorable Stan Bloom had his beginnings in the Kenny Longacre 2, Jack Radlo 3 have exhibited in their poultry business at a very young age 1989 tireless efforts business when his father employed him, along Milton Cohen 4, Doug Hoffer toward improving practices with his two sisters, in the Randall Foods the efficiencies of and trusted family business. With a strong sense of 1990 Don Swanberg, Morton S. Neiman food production, friends to the commitment and an enterprising spirit, marketing and industry.” Stan persevered through tough times and 1991 distribution as grew the company into a successful further George Matthews, Jerry Faulkner 5 well as an overall universal respect they processing and distribution empire. have earned from their colleagues. 1992 Born on a poultry farm in Michigan, Morris Pollack, Arthur 6 & Tony Papetti 7 This year, at Urner Barry’s Executive Bernie Diekema actually became affiliated 1993 and Marketing Seminar in Las Vegas, in the egg industry as he drove a truck Carl Nichols 8, Fred Adams 9 the twenty-second presentation of the for Hamilton Farm Bureau. Eventually coveted award was presented to individuals moving to his current position as Division 1994 that have made outstanding life-long Manager, Bernie marketed product from Marvin Johnson 10, McCall Sanders 11 contributions to the betterment of each several hundred local producers and grew 1995 industry. As always, the recipients have the business five-fold. His thirty-plus years Herman Mason, Dave Hefler 12 proven themselves to be honorable in their in the egg industry have helped him gain a mature understanding 1996 of the business and Urner Wally Jerome, Larry Seger 13 Barry’s 2007 Award for Egg 1997 Man of the Year.UB Leo Rubin 14, Ken Looper 15 1998 Jim Sumner 16, Harry Eisen

Urner Barry’s Market Reporter 1999 Egg Division, Greg Deppeler Paul Brogowski 17, Harold Cutler 18 (Left), and Vice President Egg Division, Randy Pesciotta 2000 (center) presenting Bernie Don Haselhorst 19, Al Pope 20 Diekema with his award for 2001 Urner Barry’s 2007 Egg Person Dan Blackshear 21, Joe Arias of the Year. 2002 Joe Grendys, Bob Sparboe 22 2003 Harold Brock, Gil Eckhoff 23 2004 Earl Ishbia, Paul Sauder 24 Senior Vice President Poultry Division, Michael 2005 O’Shaughnessy (Left), and Harold “Butch” Devries, Russell Whitman, Vice President Norbest, Inc. - Special Recognition Award Poultry Division (Right), presenting Stan Bloom his 2006 award as Urner Barry’s 2007 Louis B. Raffel 25, Buddy W. Bolinger 26 Poultry Man of the Year. 38 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 Virginia 1 20 High Quality Poultry Turkey Meats & Parts Growers 2 8 14 21 Cooperative, Inc.

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 39 Sustaining the spiny lobster fishery... U.S. organizing regional agreement to raise minimum size for Caribbean spiny lobster

Earlier this year in Urner Barry’s Reporter of the tails. Yet the importer is liable under spiny lobster sizes throughout the Caribbean we reported on the Brazilian initiative U.S. law and must obey the laws of the by working with national governments and to have the spiny lobster added to a exporting country (Lacey Act). Failure to do harmonizing national laws. “protected species list.” That action has so results in serious penalties. been withdrawn. In 2003, the Western Central Atlantic Recently, in an attempt to sustain the fishery Fisheries Commission (WECAFC) agreed Minimum size regulations for Caribbean and clear up confusing export laws, the on addressing lobster (Panulirus argus) vary by country and U.S. has proposed fisheries council actions stock decline, “Minimum size many are computed on the carapace (see to regulate the minimum size for import of IUU fishing regulations diagram) or the shell length of the whole spiny lobsters. This is part of an ongoing for lobsters, for Caribbean lobsterAd 6.75x5 which is2/9/07 not available 4:31 toPM importers Page 1 U.S. funded initiative to raise minimum and lack of spiny lobster coordinated (Panulirus action to halt argus) vary overfishing. by country The U.S., as one of the and many are fishing nations computed on and a major the carapace.” importer of lobster, agreed to fund further working meetings that led to a commitment by WECAFC to harmonize national regulations where necessary to address these goals.

In September 2006, a U.S.-funded FAO workshop and managers’ meeting in Merida, Mexico on Caribbean spiny lobster produced agreement in principle among participating states on a minimum size limit for harvest.

The proposal, now before the three U.S. fishery management councils on a minimum import size, is part of this same initiative and represents an attempt by the

40 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

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

Dated ______“We use the

U.S., as a major importer, to Meat and Poultry propose a minimum legal size Directory all the that would then eventually be adopted throughout time to get new the region. customers.” Marc Newman, This same need for an established minimum size, M&M Equipment Corporation possibly through import requirements, was discussed at the industry sponsored spiny lobster meeting held in Florida in June.

The wheels of negotiations grind slowly, but it is far more productive for the U.S. to put its resources into establishing a Caribbean-wide minimum size standard for spiny Carapace lobster than to prosecute importers under the Lacey Act because their lobster imports violated a fishing regulation that varies from country to country.UB

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VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 41

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Dated ______Far from the average dining experience... Global, Professional-Level Tools Logan Farms gourmet meats eSignal:The Choice of Commodities Traders Around the World

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At 98% fat free, and also low in salt, this So what makes Logan Farms so unique? fully-cooked gourmet meat is an obvious “It’s the value-added factor,” Mr. Logan says. choice for the health conscious consumer “Our bone-in ham has no water added and Today, the once one-item operation boasts who does it’s not reformed. We offer a special slicing meats from across the board including not want to “The product’s method which completely spiral slices specially marinated rib-eye roasts, boneless sacrifice taste. eye-catching the ham around the bone while leaving pork loins, chicken breasts and rotisserie Not only that, looks, serving it intact…a special glaze application… chickens, plus a Cajun turkey seasoned by but Logan says ease and eSignal provides futures traders with Internet-delivered, real-time traditional smoking…(results in) a fully Logan Farms with spices by Zatarain’s of his company’s delicious market quotes, charts, news, fundamental data and more, direct to cooked, ready-to-serve gourmet ham for any New Orleans, Louisiana, and one of their turkey breast your PC or laptop. occasion that makes a wonderful, attractive hottest products, the spiral sliced, honey is far from the taste have presentation at the table.” glazed boneless turkey breast. average dining customers If you trade the fast-paced commodities market, experience. 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Call for details. x13538 Make us your first call! experience not soon to be forgotten!UB VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 43 Romance of the seas and a tasty treat…... Snow Crab: perpetual volatility “Both Eastern Crab in all forms has become increasingly of low pricing which increased Canadian popular in the U.S. and is one of the top demand. The increased demand, ten seafoods which has shown steady and in turn, caused prices to rise. The and Alaskan impressive growth. Shows like “Deadliest increased popularity and demand, made snow crab are Catch” have aided in snow crab riding this it more difficult for retailers, who move wild products, wave of popularity as well. large volumes of product, to then purchase subject to and run ads for it in their stores…thus, fluctuations in Seeing inside the crab world has really producing a very volatile market. Retailers availability.” opened the eyes of consumers. Executive cannot depend on a product whose price producer Thom Beers commented on the swings so dramatically year to year. to fluctuations in availability. In recent species increased popularity… “Does the years, Canadian quotas have been stable, scenery change your perspective on eating Both Eastern Canadian and Alaskan snow around the 200 million pounds, while crabs or anything related to crabs? You crab are wild products which are subject Alaskan quotas have been in the low end know what; the fun thing of their range, around 35 about this show is that the Snow Crab, Cluster, Newfoundland, 5-8 oz. million pounds. Because crab industry itself, they’re Price per pound, LTL, FOB Mid-Atlantic. Source: Urner Barry Publications the principal snow crab selling out a lot quicker consumers are the U.S. and these days. Crab has become Japan, the relative strength actually a favorite item in of the Japanese demand is restaurants and in stores. So an important factor in the if anything else, we’ve kind ultimate price U.S. buyers of increased the appetite pay for snow crab. for crab around the world. I don’t feel any different U.S. retailers and large about them because crabs foodservice buyers have are really unique.” problems menuing and promoting seafood items An additional aspect that that exhibit such price makes snow crab and crab Japan’s imports of snow crab (Opilio) volatility. Yet because of so popular is that people (Unit = volume: tons; unit price: yen per kilo) its popularity, when crab realize it’s a wild caught Russia Canada U.S. is reasonably priced, it is Volume Unit price Volume Unit price Volume Unit price species. The romance very attractive for retail 2002 12,136 1,036 15,559 1,026 2,343 1,128 of being wild and a 2003 12,453 1,092 7,991 1,309 1,352 1,359 promotions and food service combination of seeing the 2004 13,363 966 10,430 1,283 1,297 1,403 menus. TV show creates a feeling 2005 13,095 827 8,834 1,085 1,620 1,139 about buying and eating Mar-06 346 769 205 1,025 537 997 In 2006, when prices hit crab which is enchanting to Apr-06 525 1,048 161 987 753 989 an eight year low, demand May-06 1,595 974 218 1,065 464 849 both the appetite and mind. Jun-06 2,635 919 1,078 915 302 808 exploded, rapidly absorbing Jul-06 2,829 931 2,271 926 44 1,188 available supplies and All crab consumption has Aug-06 2,021 942 653 1,069 89 1,040 pushing prices back up been rising strongly for Sep-06 1,312 937 234 1,254 40 1,620 again, helping to continue Oct-06 1,008 944 347 1,565 52 950 five years or more, not just Nov-06 1,025 998 463 1,515 42 1,255 the cycle of price volatility. due to “Deadliest Catch.” Dec-06 625 911 307 1,392 52 1,183 In 2007, with snow crab National Fisheries Institute 2006 14,779 929 6,194 1,081 2,506 977 prices back well over $4, shows crab continues to Jan-07 377 830 156 1,609 - - retailers were again priced be one of the top seafood Feb-07 339 951 79 1,762 150 1,180 out of the market. Whether items consumed on an Mar-07 157 1,021 14 1,712 116 1,258 crab becomes an affordable Apr-07 748 1,077 32 1,616 233 1,247 annual basis (see facing May-07 1,565 1,104 54 1,405 136 1,086 retail item in 2008 depends page). Three years ago snow largely on the strength of Statistics available through May 2007. Source: Finance Ministry trade statistics. crab experienced a period This BANR report is available on Seafoodnews.com the Japanese purchases.UB

44 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 Consumption of seafood in 2006 near record levels... Per capita U.S. consumption ’04-’06 Top 10 seafood species 004 Pounds 2005 Pounds 2006 Pounds Shrimp .200 Shrimp .100 Shrimp .400 Canned Tuna .300 Canned Tuna .100 Canned Tuna .900 Salmon .154 Salmon .430 Salmon .026 Pollock .277 Pollock .470 Pollock .639 Catfish .091 Catfish .030 Tilapia 0.996 Tilapia 0.696 Tilapia 0.850 Catfish 0.969 Crab 0.626 Crab 0.640 Crab 0.664 Cod 0.603 Cod 0.570 Cod 0.505 Clams 0.471 Clams 0.440 Clams 0.440 10 Flatfish 0.332 Flatfish 0.370 Scallops 0.305 Total * .600 1 .200 1 .500

*Total for ALL Species, not just fish listed above. Source: Raw data from National Marine Fisheries Service. The Top Ten list was calculated by Howard Johnson, H.M. Johnson & Associates for NFI.

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______Beef imports expected to increase... Projected top 5 major beef importers 2007 and 2010 Imports, thousand metric tons, carcass weight

Source: USDA/ERS Agricultural Projections Report

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46 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Pressure is building on available agricultural resources… Food security and population growth

Population growth and percentage of households its relationship with food considered to be “very low security is one issue that many food security” is 3.9% and economists and policy makers are included within the “food continue to deliberate. As insecure” group. immigration numbers and birth rates continue to rise, the As we can see, there are many population growth rate in the factors involving food security U.S. undoubtedly puts pressure for a growing U.S. population. on the available food resources From a population position, and production levels. the reality is that there is a shortage due to income Food security, simply put, is disparity--but that’s only a when people do not live in part of the equation. Prudent hunger or fear of starvation. policies, such as controlled Logic dictates that a direct immigration, allocation of relationship exists between resources and technology for food consumption levels and sustainable agriculture, public poverty. environmental awareness on such issues, just to name a few, According to Professor David Pimentel, agricultural products are produced to are some of the solutions to a problem that Cornell University’s department of feed each American annually. While could perhaps significantly threaten the Agriculture and Life Sciences, the U.S. is this figure may not come as a surprise current standard of living of Americans.UB in a privileged position when compared to for many Americans, when compared to other countries in the world given that “per China, (where each person is fed with capita endowment of natural resources is 1,540 pounds), it is quite an astonishing relatively high because of the relatively low number. Although the U.S. presently THE COMPETITION population enjoys a somewhat privileged situation in KEEPS EGGING US ON density.” comparison to other countries, current However, this “...the U.S. population growth patterns indicate that does not mean could well be the U.S. will require about 1% more acres we should in an adverse of crop and pasture land in order to feed take our situation every American. Growing land erosion attention away threatening issues and less arable land per year further from issues the standard of strain already tight resources. surrounding living of many the sustainable Americans.” Other factors affect food availability management as well. Demographic changes, life of natural expectancies, income levels, labor NuCal Foods and Rocky Mountain Eggs are resources. In fact, the U.S. could well be efficiencies, government intervention, committed to excellence, integrity, quality, service and a focus on our five critical in an adverse situation threatening the social conflicts, technological advances in clientele—our customers, employees, standard of living of many Americans. medicine, among others all place a burden producers, vendors and owners working on available resources. in cooperation with one another to create Approximately 99% of all U.S. food comes loyalty and provide value to all. from the land. The remaining comes from The U.S. is considered an agricultural net Serving the Western United States... oceans and other aquatic ecosystems. exporter, and as we remember from our Clearly, significant pressure is placed on economics 101 class, this means that the agricultural goods such as grains, cereals, U.S. sells its food surplus production in vegetables, and meat. According to the international market. However, this Pimentel, each American requires 1.2 acres does not mean that people in the U.S. do of cropland and 1.8 acres of pasture land not go hungry. According to the USDA, for food production. 89% of all households in the U.S. are “food secure,” while the remaining 11% 800-377-3447 Roughly speaking, 3,740 pounds of are considered to be “food insecure;” the www.nucalfoods.com

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 47

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Dated ______Editorial J Branding is a way to establish trust ason’s If it’s from Alaska, it’s good! By John Sackton assault, from whatever cause.

Seafood needs branding. One of the reasons Remember the Tylenol scare several years that our products are so whipsawed in the ago? Someone put poison in Tylenol market place by environmentalists, by food capsules on drug store shelves. This was F safety advocates, and by massive consumer the mother of all food safety issues. Could confusion over wild vs. farmed, organic consumers ever trust that brand again? oods vs. local, certified vs. uncertified is Well, the company, acting on its because our industry has few own and not due to the FDA, recognized brand names. recalled every single product; That gives any critic a changed the packaging platform on which to to make it tamper stand, because no one is proof, and changed the I trusted to fight back. capsule product to a nc. caplet, which cannot Brand names are be tampered with in a capitalist invention, but they give the same manner. Tylenol and its brand consumers enormous power and leverage survived. The reason was that consumers over companies. Once a brand name is saw the lengths a particular company Beef established and trusted, companies want would go to ensure its product was safe and to go to great lengths to protect it from wholesome. Veal • Pork Poultry • offal ROYAL tHoMaS HARVEST luCaCCIoNI PreSIdeNt FOODS Trading a Complete Line of Batter & Breaded Items: 208 e. HeleN road Chicken Tenderloins • Breast Fillets • Patties & Nuggets PalatINe, Il 60067 Specialty Boneless Items on Skewer Gourmet Hand Shaped Stuffed Breasts Also: Boneless Thigh • I.Q.F. Chicken Wings • M.D.P. ( 8 4 7 ) Marinated Breast Fillets 3 5 8 - 9 9 0 1 TRADERS WANTED For further info e-mail [email protected] Cell: (847) 431-8444 [email protected] Call (413) 737-8392 90 Avocado Street, Springfield, MA 01104

48 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007 X ______Sign here for approval and fax to: 732-341-0891 X ______Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______A brand is a “…once a Alaska brand of seafood, for salmon, cod, producers can offer. shorthand way of brand name crab and other species, and spending establishing trust. is established money consistently year after year to Other examples of this branding are In the seafood and trusted, promote the qualities of Alaska seafood. Norwegian Seafood, which has replicated industry, there companies ASMI has built a brand; and that brand is ASMI’s success on an international scale, are virtually no stronger than an ecolabel, or a food safety but is now invisible in the U.S. due to want to go to producer brands. inspection report, or any of the other tests the weak dollar making this country an The brands that great lengths and certifications used to try and impart unattractive market. are recognized to protect it the trust that a good brand embodies. at the consumer from assault…” Wild American Shrimp Inc. (WASI) is level are retail ASMI deserves a lot of credit for the another brand with potential; but to products, like Gorton’s or High Liner, or public recognition of Alaska seafood succeed it has to stand on its own merits; foodservice brands like Red Lobster. as wild, wholesome, and romantic. Ray it cannot succeed by attacking other Riutta, executive director of ASMI, has products. No one buys a Coke because The one exception in the U.S. market is stated “if it’s from Alaska, it’s good”. That they don’t like Dr. Pepper. They buy Coke Alaska. The Alaska Seafood Marketing is exactly the message a consumer needs to because they want the positive attribute. Institute (ASMI) has been marketing the hear, and it is a message too few seafood In the same way, selling domestic shrimp needs to be based on quality, freshness, taste, local production, etc., and those products that are soaked, that are not Empacadora Celaya, S.A de C.V chilled or frozen properly, or that are too old – all are products of domestic an enterprise proud shrimp producers, but they are not the products that make a brand. WASI is of being from Celaya. making the right move with inspection Founded in 1976, Empcadora Celaya is one of and certification. But they are failing to let the top producers of high-quality deli meats in the public know what their standards and the nation. With its beginnings as a small family requirements are, fueling suspicion that business in the city of Celaya, Guanajuato, Mexico the standard is a marketing gimmick, not a to today, Empcadora Celaya has experienced statement of trust. such growth that it is currently expanding its processing plant with the intentions of doubling The seafood industry has been tied up in production levels. knots over certification and sustainability issues, and as a result has been defined by its critics. A brand allows you to define yourself. In the past, when seafood was more of a commodity item, it was harder to justify the expense of creating a brand. But now, as more production comes under the control of vertically integrated producers, or of quota holders who collectively represent Capistrano, one of the company’s most successful the supply, a new opportunity to define brands, offers a complete line of hams and deli your own brand and quality is available. meats at very competitive prices. It is marketed under the slogan “The Fresh Taste of Every Day” What would be a better investment for the while clearly demonstrating its commitment to Alaska crab industry, for example? Paying the company’s mission statement, “To proudly for MSC certification; or building up the accomplish every established commitment with our Alaska Brand? When you buy a Mercedes, clients while satisfying society’s nourishment needs.” do you buy it because of the JD Power’s In addition, Empacadora Celaya plans to introduce survey results, or because it is a Mercedes? its newest brand under the name Marietta, which For the seafood industry, either choice will will provide meats of utmost quality. cost several hundred thousands of dollars, and it sounds like ASMI is inching towards Contact Info: a decision.UB Celaya Guanajuato México Telephone: (52) 461 61 88500 ext. 5100 This article originally appeared on Seafoodnews.com on August 13, 2007 Web site: www.capistrano.com.mx E-mail: [email protected]

VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 49 A rarity of the salmon world… A true delicacy: ivory king salmon

Over the past few years, the salmon market certainly makes it not has experienced growth in the demand for only intriguing but ivory king salmon. They have demanded an interesting premiums, and have now become a much- point of awaited culinary delight in fine restaurants conversation all over the country. Years prior, ivory kings as well. were considered an inferior fish and were often thrown aside as purveyors were more Ivory kings On interested in their counterpart, the red king. usually comprise only the surface, the five percent of the salmon ivory king, or white king What makes the ivory king salmon such catch in highly- concentrated rivers of salmon, looks exactly like its red brother. a desirable item? Simply put, no one southeast Alaska, Canada and Washington The naked eye can’t detect a difference knows for sure. However, the breed’s rarity State. in appearance, and an angler can’t see a distinction until the fish is cleaned and filleted. The difference between the two lies in the salmons’ genetic make-up. Just as brown eyes are dominant over blue eyes in humans, red flesh is dominant over white  flesh in salmon.

Ivory kings do not possess the dominant trait of being able to synthesize the pigments in the food that “…the breed’s they eat. As a rarity certainly salmon’s diet makes it consists of krill, not only shrimp, and intriguing but crabs (all of which contain an interesting astaxanthin, point of a carotenoid), conversation  other salmon as well.” will attain a red to orange-like color flesh. Ivory kings, on the other hand, are left with a white or ivory looking flesh.

When it comes to taste, a large amount of salmon connoisseurs prefer white kings to red kings. Many are quoted in saying that the white kings have a richer, more buttery #ONTACTUSTODAYFOR#HORE 4IMElSCOMPLETECAGE flavor than their red counterparts making ORCAGE FREEEGGPRODUCTIONPACKAGE them a milder and more delicate fish, yet nutritional analysis shows no difference between the two. Omega-3s and all the -!$%4/7/2+"5),44/,!34 taste and benefits of red king salmon are the same. #HORE 4IME%GG0RODUCTION3YSTEMS !$IVISIONOF#4" )NC 0HONE Rarity, genetics and diets aside, people all )NTERNETWWWCHORETIMEEGGCOM over the country are paying a premium % -AILEGG CHORETIMECOM for ivory king salmon. While they prove difficult to obtain, many believe they are well worth the effort.UB

50 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007

CTB ADVERTISING CT-2402/0307 Chore-Time Egg Production Systems Advertiser Index... Sesquicentennial American Egg Products...... 7 Continued from page 1 Australian Premium Brands...... 2 B. Rosen & Sons...... 3 years later Urner Barry has emerged Baker Commodity ...... 40 as the oldest, most trusted name in Bird-In-Hand...... 18 commodity market reporting—no small Chiappetti...... 7 feat for what began as a small print shop Chore-Time Brock...... 50 in New York City. Crystal Farms ...... 51 As part of the company’s celebration, D & R ...... 29 Urner Barry intends to publish a Deb El...... 4 commemorative book spanning the years Eastern Poultry...... 41 since Urner Barry’s founding and they Empacadora Celaya...... 49 want you to be part of the action. This eSignal...... 43 special commemorative publication will Estherville Foods...... 35 cover the evolution of the food industry A linotype machine in the Farbest...... 7 and Urner Barry’s 150 year association Urner-Barry printshop circa 1910 Harbor Seafood ...... 52 with the Harvest Meat Company...... 42 trade. in a lifetime publication. Hickman’s Egg Ranch...... 9 Evolution of HRR Enterprises...... 5 the dressed Urner Barry invites you to tell your poultry, company’s story in their commemorative International Marketing Specialists...... 17 egg and book! Tell it in a letter or an ad and Jason’s Foods ...... 48 stockyard reserve space now! For more information Jurgielewicz Duck Farm...... 11 businesses, contact Janice Brown or Brooke Kuhl Corporation...... 29 food safety, international trade, Joenson at 732-240-5330 or, by L & S Foods...... 24 refrigeration, food marketing technology e-mail, [email protected] or Maloney Seafood...... 8 and more will all be paid tribute in this once [email protected] Manning Poultry...... 51 Midwest Poultry Services...... 27 Moark LLC...... 21 Natural Choice Farms...... 22 Nicolosi Foods ...... 36 Northern Beef Industries...... 46 Nucal Foods...... 47 Pierce Trading ...... 15 Perdue Farms Inc...... 30 Poultry Specialties Inc...... 14 Prestage Foods...... 6 Protein Alliance...... 15 Radlo Foods...... 31 We’ve Got Crystal Farms, Inc. Royal Harvest Foods...... 48 Your Turkey! Ruggiero Seafoods...... 13 Savage Poultry...... 16 USDA Schiltz Foods...... 35 Sigma Seafood International...... 40 GRADED EGGS Stewart Miller...... 14 Traders of PO BOX 7101 Tastie Farms ...... 25 Turkey, Turkey Parts CHESTNUT MOUNTAIN GA 30502 Taurus Foods Inc...... 35 Townsend Inc...... 45 and Raw Materials Turkey Valley Farms...... 14 Domestic & Export SALES INFORMATION JIM BROCK Virginia Poultry Growers Co-op...... 39 Contact John, or Mike at Vista Foods Exchange...... 19 Tel. 910-875-6500 Wabash Valley Produce...... 33 Fax 910-875-6205 (770) 967-6152 Office Westside Foods...... 34 Willow Brook Foods...... 28 [email protected] (770) 967-7242 Fax Win Transport...... 23 P.O. Box 950, Raeford, NC 28376 www.crystalfarmsga.com Zephyr Egg Company...... 26 VOL. 2, NO. 4 • fall 2007 / URNER BARRY’S REPORTER • 51

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

Dated ______A neat new way to keep shelves tidy, sales healthy, and customers as happy as clams.

Introducing Harbor Seafood's new 1-lb.boxes! Harbor offers an unparalleled level of professionalism and devotion to customer service. We're also devoted to outstanding quality, retailer-friendly price points, and supporting every product with a strong marketing and advertising effort.

For more details, email or call us at: ™ [email protected] Not all Seafood is created equal... Who you buy from does matter. 1-877-HSF (473)-1975 www.harborseafood.com

Back Cover-7 1/2 x 7 5/8

Urner Barry Publications, Inc. P.O. Box 389, Toms River, NJ 08754-0389

52 • URNER BARRY’S REPORTER / VOL. 2, NO. 4 • fall 2007