VOLUME 2, NO. 3 sUMMER 2007

the newsmagazine for the food industry professional

91% of Americans are doing it every month... Guilty pleasures: Millions of diners heading to QSR outlets It’s nothing to be ashamed of, we all do competitors building up their breakfast Burgers, Inc. are broadening their appeal to it. Sometimes the temptation just proves menus, it’s important we continue to offer this growing audience, carving out an even too great and we have little choice but to high quality products that appeal to a Continued on page 36 give in. After variety of consumers.” all, sinful or “...it’s important… not, those to offer high Some of those ads featuring quality products up-and-comers in mouth- the QSR sector watering meals, that appeal like Wingstop tempting treats to a variety of have had phenomenal and thirst- consumers.” success with the quenching lunch and dinner beverages are hard to resist. Just head on crowd. Established down to your local QSR outlet or casual dining chains like dining chain where millions of Americans Charlie Brown’s have joined the ranks of heavy diners, Steakhouse and forcing established chains and relative Red Robin newcomers to increasingly compete in Gourmet this segment that has weathered a slowing economy, trans fat bans and E. coli related produce scares. Beef’s choicest cut... With today’s diner crunched for time more than ever, QSR and casual dining convenience has joined taste and nutrition A cut above the rest: in redefining this industry segment, and the consumer has caught on. According to The bone-in filet mignon a 2006 survey conducted by Scarborough Research, 91% of Americans report having If you were invited to a backyard are you would not be served an appetizing eaten at a QSR in the past month, 18% barbeque on a nice summer day, chances and tender bone-in filet mignon. While have done so at least 10 times, and children your host may want to grill up this tasty in the household only further drive the cut of steak, it’s not a product ordinarily likelihood of being a heavy QSR diner. found in your local retail grocery meat department. It’s this large portion of the U.S. population that established chains like Why not? The lack of availability of this Wendy’s and Jack in the Box are targeting bone-in cut of tenderloin is two-fold. First in the fierce battleground over the and foremost, it is mostly provided to high- breakfast meal occasion. In the February end steakhouses. Secondly, the butcher 6, 2007 issue of Food Business News, Teke and retail grocer is likely to find the price O’Rourke, director of menu marketing of this mouth-watering steak a bit too and promotions for Jack in the Box, had costly for the usual customer. this to say: “With new players entering the breakfast market and longtime Continued on page 51

Photo courtesy of Allen Brothers VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER •   • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______In this issue... URNER BARRY’S REPORTER • VOL. 2, NO. 3 • sUMMER 2007

Cover: Guilty pleasures: Millions of diners heading to 28 Meatless mania 40 Factors which impact quality grading QSR outlets Healthier alternatives in Urner Barry’s Reporter takes a brief look at the Take a peak at the fierce battleground of casual the food industry coming effects of weather conditions and time on feed. dining chains and QRS outlets. into play. 42 International Boston Seafood Show: Another Cover: A cut above the rest. The bone-in filet mignon 29 Supermarket shopping methodologies successful sensation Few know of the succulence of this fine beef cut. What type of shopper are you? Read through Photos and a summary of this exciting three- our list of characteristics to see where you fit in. day seafood showcase. 4 Hastings: Historic fisheries clear winners in the battle for sustainability 30 A matter of taste and sensibility 44 Cobia: aquaculture’s newest spawning Read how the heart of England’s fishing Many factors influence how foods are flavored. The market for farmed industry planted itself in the 21st century. Take a look inside to see where the trends are cobia is expected heading. increase tremendously 6 Going green continues growth over the next few years. Don’t be fooled by labels. A true organic 32 The recipe box: Chicken Scaloppini & Lemon product carries the USDA’s official label. Butter Sauce 46 Out of the pot and into the limelight Try this rich chicken dish with linguini. The poultry market changed forever the 7 Frank E. Urner, grandson of Urner Barry founder, evening the Buffalo wing was born! passes at age 95 32 Historic Chicago slaughterhouse looking for a Urner Barry says goodbye to one of the last new location 48 Understanding the short loin descendants of our founding fathers. Chicago stockyards’ last slaughterhouse is A quick reference for this highly-valued middle shopping for a new home. meat. 8 Wal-Mart remains the one to beat Looking at the competitive nature of the retail 34 Ethnic grocery stores increasingly compete with 49 The strategic placement of add-ons in the industry. mainstream supermarkets supermarkets Growing in popularity, look inside this article to Grocery store organization may seem to be 9 Shopping for healthy options just got easier see how ethnic markets are migrating onto the helpful to your dinner planning, however it is Grocery stores in the scene. a proven way to boost the store’s incremental U.S. are rolling out a new sales. program to promote 37 Meat judging 101 healthy eating. Not a new subject to the curriculum, meat 50 Protecting your health: FSIS’s new risk-based judging’s roots date back to 1926. inspection system 10 The Reporter’s Guide to First major overhaul in a decade. crabmeat grading 39 Tyson Foods opens discovery center An explanation on the different forms of See how Tyson plans to meet the changing crabmeat. needs of today’s consumer.

11 Phosphorus: Helps metabolize fats and proteins High-protein foods are the best sources of this important mineral. Mountain 12 Urner Barry Celebrates “Night at the Races” Urner Barry carries on tradition in style. States Rosen 14 New Zealand: Free market economy competing Mountain States Rosen is one of the globally most significant partnerships formed Read how New Zealand has in the history of the American Lamb positioned itself in direct competition to the U.S. industry. It combines B. Rosen & Sons Inc., a three-generation lamb and veal 16 CITES secretariat releases provisional assessment distributor, and the Mountain States of Brazilian spiny lobsters Lamb Cooperative, representing sheep Brazilian spiny lobsters proposed for a new level producers in ten states. of trade documentation.

18 Not the same old song We are now vertically integrated and Origin of Urner Barry poultry tones uncovered. have exclusive access to the Mountain States lambs, the finest lambs in 20 Retailers boost seafood sales and protect health the world. This enables us to bring with Fishwise our customers a steady, year-round This point-of-sale program is a great tool when shopping for sustainable seafood. supply of fresh, high-quality, high-yield American Lamb products, without 22 MRE: Meals for Re-Evaluation traditional seasonal shortages. Military meal packs might hold up to extreme conditions, but how did they fare in the Urner Barry taste test! New York

24 Chicago hallmarks highlight sustainable seafood 1-800-USA-LAMB Two cornerstones of the windy city joined forces for the sake of sustainability. Colorado

27 Elevating at-home meals to new levels Unequaled Selection... 1-800-555-2551 Ready-to-cook options are becoming more readily available. Uncompromising Quality www.usalamb.com

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 

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Dated ______Leaving a permanent mark on the fishing

the newsmagazine for the Hastings: food industry professional

Publisher Historic fisheries clear winners Paul Brown Jr. in the battle for sustainability Senior Editor Russ Whitman At the heart of England’s fishing industry in the 21st century. is Hastings, a historic town best known Managing Editor for the Battle of Hastings in 1066, in the Three Hastings fisheries have recently Joe Muldowney South East part of the country. Until the won accreditation for their sustainable development of tourism, fishing had been methods—Dover sole, mackerel, and Contributors its major industry. Today, fishing continues herring. It is one of only a handful Jim Kenny off its coast, and its fishing fleet remains the of fishing industries that was given Janice Brown largest beached-based fleet in England. accreditation by the Marine Stewardship MaryAnn Zicarelli Council (MSC), recognizing the eco- Dave Herrick For hundreds of years, generations of friendly way they fish. Linda Lindner families of this small town have taken to Greg Deppeler the seas under the Hastings’ Cliffs and MSC certification does not come John Sackton in all weathers. Rather than having the easily, it is a long process and demands Ken Coons fishing industry die out, Hastings made close attention to the way fish are caught. Angel Rubio a farsighted investment in its economic Fisheries are only certified to MSC Rusty Dean future as well as the marine environment. standard when they can prove the way Bruce Longo It has committed to sustainable practices they fish will not damage the marine and, by doing so, has firmly planted itself environment. Copy Editors Lynn Dekovitch Linda Lindner

Creative Director Glenn F. Juszczak

Production Manager Chris Ashley

Associate Designers Maria Morales Leah Salto

Advertising Janice Brown

Subscription Information • Packers of whole birds 800-932-0617 and bone-in breasts • Frozen tray pack • Fresh boneless meat • Private Label is available

Urner Barry Publications, Inc. Tel. 732-240-5330 ContaCt: fax 732-341-0891 Kent Puffenbarger, Patrick Fowler or Chris Seme www.urnerbarry.com www.PrestageFoods.com [email protected] St. Pauls, nC 28384 • 1-800-679-7198

 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

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Dated ______Leaving a permanent mark on the fishing industry...

In a nutshell, fisheries with this finally gives certification can guarantee they have met the fishermen three key criteria laid down by the MSC: the deserved recognition for 1. Environmentally sensitive and the important sustainable fishing methods have been contribution used. they make to the 2. The target fishing stock is sustained town’s economy. and other fish stocks are not affected. 3. There is proof of good management of Hastings the fishery. Borough Council Each haul has an established chain of leader Peter custody, signed off and checked at every Pragnell said: stage of the fish’s journey to your dinner “Hastings is very plate. much built on the Fisheries with this certification are tradition of the subject to annual inspections and have fishing industry, and it’s a part of paperwork checked regularly. They are our culture. It’s also an industry we also able to use the highly respected MSC want to see not just surviving, but logo on their wrapping, so look out for the thriving, and this certification will mark when you buy your fish. go a long way to securing that.”UB For Hastings fishermen, certification gives them the edge over market competitors. It offers guarantees that each fish has been caught with “Hastings has committed to the minimum sustainable practices and, by impact on the doing so, has firmly placed environment and from a sustainable itself in the 21st century.” source. Many feel that the certification

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER •  Natural not interchangeable with organic... Going green continues growth

The market for organic food and natural 17% overall—reaching $14.6 billion in has been certified as meeting USDA products has been steadily increasing. consumer sales. The organic foods segment organic standards in effect since October In fact, the American Organic Trade represented the largest and most clearly of 2002. This means that as of this date, Association (OTA), the membership- defined part of the organic industry consumers can be assured that products based business association for the organic increasing 16.2% and accounting for $13.8 labeled organic have been produced in industry in North America, forecasts an billion in consumer sales. compliance with U.S. organic law. This average annual growth of 11 percent until law regulates the standards that the year 2025. A cautious prediction Knowing that the market for organic producers and handlers considering growth in the year 2005 was organic products continues to must adhere. over 30 percent! increase, some manufacturers have attempted to take a To this date, there are Cautious “The organic piece of that marketshare still no federal standards or not, this foods segment without going through the for labeling fish as organic. calculation still proper channels. Consumers Officials agree that the organic reflects the represented become obviously confused when label should never be applied fact that this is the largest and manufacturers use the terms natural and to wild fish because that would go a market not most clearly organic interchangeably. The terms should against the very origin of the word. The to be ignored. defined part not be confused. Other claims, such as verdict is still out, however, on farm- According to of the organic free-range and hormone-free, although raised or aquacultured fish, and should a the OTA’s 2006 truthful, should not be substituted for the consensus be reached, it would still require Manufacturer industry.” term organic. an implementation time period before Survey for fisheries would be able to meet the chosen 2005, the U.S. organic industry grew Food bearing the USDA organic label USDA standards.UB

Committed to consistency Fully Cooked/Ready to Cook Breaded & Grill Marked • Tenders & Filets Providing quality Formed Nuggets & Patties Jumbo Fresh Parts - chicken products and CVP / CO2 / Ice customer service International Sales to domestic and IQF Organic international Portion Control business partners. Fresh and Frozen Boneless Breast Mechanically Separated Chicken Call today for more information or a visit: 1-800-422-4425 Fax (302) 855-7222 Batesville, AR • Siler City, NC • Pittsboro, NC  • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Descendant of UB founding fathers... Frank E. Urner, grandson of Urner Barry founder, Frank E. Urner passes at age 95

This past March, one of the last was instrumental to his career: descendants of Urner Barry Publications’ founding fathers, Frank E. Urner, died at “When I started working in market news the age of 95. Frank was the grandson of for the USDA in 1955, I wondered what founder Benjamin Urner, who started the this company, Urner Barry, had to do with company in 1858. It is with saddest regret the egg and poultry industries. Later, I found former Urner Barry President, Michael that we report his passing. that Urner Barry was the basis for most of the E. “Bud” O’Shaughnessy. pricing in these industries. A highly regarded analyst of the “Frank was a leader in the egg industry. wholesale fruit-and-vegetable, live poultry Frank E. Urner was the president and leader He was a pioneer in adapting to the needs of and egg markets, Frank had his early of Urner Barry Publications. In 1965, he a modern, growing industry and highly adept beginnings in the industry working for offered me a partnership in the company and at the dissemination of market news to our his father when the company was simply for the next 20 years Frank led the company customers. His efforts laid the cornerstone known as Urner-Barry Company. He later through the most trying years of its existence. for our current generation of reporters to became one of the principal owners of build upon and improve the process of daily Urner Barry Publications Inc, until his The industries we served were rapidly commodity price discovery.”UB retirement in 1974. expanding and price discovery, under his leadership, changed accordingly. With his Colleague and former partner John leadership Urner Barry successfully challenged P a c k e r s o f Carter worked with Frank and had this to the USDA in a copyright infringement suit say about his passing: which insured our position in the industry. LIQUID,

“It is with sadness that I learned of the Frank’s main strength was in his ability to FROZEN, DRIED death of Frank Urner. Frank pioneered a major train market reporters. He was totally impartial transition in the science of market reporting. For and fair, qualities that are absolutely necessary & SHELL EGGS years the New York terminal market area and for a successful reporter.” the New York Mercantile Exchange provided ESTHERVILLE the information for During his 30-year career at Urner- FOODS, INC. the Urner Barry “He was totally Barry Frank resided in Westfield and Estherville, IA Reports. Frank, Mountainside, NJ. Following retirement, 712-362-3527 impartial and early on, recognized he made his home first in Liberty, ME, SIOUXPREME fair, qualities EGG PRODUCTS, INC. the declining and then in Carlisle, PA, before moving to Sioux Center, IA importance of these that are Gettysburg in 1994. During his retirement 712-722-4787 sources. There was absolutely years he was a well-respected dealer in early SONSTEGARD much resistance, American antiques. FOODS, INC. necessary for Sioux Falls, SD but he persevered in 605-338-4642 cultivating country- a successful The son of the late Frank A. and Zella wide contacts and reporter.” Urner, he is survived by Virginia Urner, SONSTEGARD FOODS, INC. enlarged sources his wife of 70 years, two daughters, Lynne Springdale, AR of market information and making a truly Baxter of Gettysburg and Robin Whitebay 479-872-0700 national digest of market information.” of Highland, NY, and one son, Frank A. SONSTEGARD of GEORGIA Urner of Glendora, CA, and predeceased Gainesville, GA Urner Barry’s past President Paul by one sister, Charlotte Pamplin. 770-534-5644 B. Brown had the pleasure of working SUN RISE FARMS with Frank Urner during another highly All those who worked with Frank Harris, IA transitory time in Urner Barry’s history, Urner share in the sadness of his loss. In 712-735-6010 and expressed his sorrow for a man who conclusion, are the farewell sentiments of

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 

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Dated ______Traditional food store chains struggle to keep pace… Wal-Mart remains the one to beat The food retailing industry hasn’t been maintain profitability the same since Wal-Mart burst onto the and, frankly, viability national scene back in the 90s. The super- in this extremely giant of supercenters changed the way competitive industry. consumers did their food shopping and prompted a wake-up call to traditional food 2006 looked a lot store chains. Since that time, the industry like recent years where has gone through numerous mergers, another series of acquisitions and sell-offs in an attempt to industry mergers and acquisitions changed the lineup and faces of the top companies. Most significant among last year’s “…hundreds Wholesale, Safeway, and Supervalu developments was of additional rounding out the top five. the break up and supercenters sell-off of Albertsons. Urner Barry’s Reporter looked into the This move almost scheduled industry rankings over the past few years tripled Minneapolis- to open and found some surprising, and not so based Supervalu’s over the surprising, developments. According to retail volume. During next several STORES Magazine’s 2002 retail store this transaction, the years.” rankings, only Wal-Mart and Kroger were company acquired still the ones to contend with for the top 1,124 Albertsons stores along with 301 Sav- two spots. By selling off stores and exiting A-Lots, bringing their grand total to 2,567 markets, Albertsons managed to stay in the units with estimated sales of $38 billion. third spot for 2002.

To no one’s surprise, Wal-Mart retained Not so surprising was Winn-Dixie’s fall its leadership position in the field with over the past five years to the 20th position estimated sales of $233 billion dollars from in the SN’s 2007 rankings. In 2002, they Producers, processors, their major retail centers. According to held the number eight spot, but after marketers and recent company releases, there are no plans emerging from bankruptcy proceedings to slow this momentum, with hundreds in late 2006, the Jacksonville-based grocer distributors of fresh shell, of additional supercenters scheduled to now has a chance at reclaiming a more frozen, liquid and open over the next several years. The 2007 solid foothold in the rankings. The Great hard cooked eggs. Supermarket News annual list of the top Atlantic & Pacific Tea Company has 75 food retailers in North America has dropped ten positions during the past Marketing Gold Circle Farms DHA Kroger holding a distant second place five years, now holding the 21st position Omega-3 eggs and position to Wal-Mart followed by Costco behind Winn-Dixie.UB Horizon Organic eggs throughout the United States. TOP 10 RETAILERS 2001 TOP 10 RETAILERS 2006 Corporate Office: 1 Wal-Mart Stores 1 Wal-Mart Stores 310 N. Harbor Blvd., Suite 205 2 Kroger Co. 2 Kroger Co. Fullerton, CA 92832 USA 3 Albertsons 3 Costco Wholesale Corp. 800-326-3220 • Fax 714-680-3080 4 Costco Wholesale Corp. 4 Safeway www.horizonorganiceggs.com 5 Safeway 5 Supervalu www.goldcirclefarms.com 6 Ahold USA Retail 6 Loblaw Cos. www.calsunshine.com 7 Publix Super Markets 7 Ahold USA Retail www.hiddenvilla.com 8 Winn-Dixie Stores 8 Publix Supermarkets  9 Meijer 9 C & S Wholesale Grocers 10 A & P 10 dELhAIze America

Sources: Supermarket News 1/22/07 Industry Rankings Supplement Stores Magazine 2001 Food Retailer Rankings

 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

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Dated ______Mountainous dietary concept... Shopping for healthy options just got easier

You know you’re supposed to eat beverage products that healthy, you even want to eat healthy, but meet specific nutritional you’re uncertain how to do it, and when criteria and provide it comes to shopping, you a meaningful just get confused looking at contribution all the different selections. toward helping consumers reach control the ingredients “small, Now, help is on the way the goals of MyPyramid are in their meals and with a new collaborative eligible for the program. support healthy progressive effort developed by eating at home. Take changes in the food industry and FMI president Tim a Peak is an excellent purchasing the government called the Hammonds said, “All example of a valuable habits and “Take a Peak” program—a our research shows that collaboration that diets can national campaign to consumers are eager for can reach millions of promote the USDA’s healthy food choices and consumers and change improve recommended diet advice system known as dietary information that will help them behavior.”UB health.” MyPyramid. Designed to make shopping in grocery CREIGHTON stores for healthier options more simple, the Take a Peak movement consists of BROTHERS & aisle banners, informational kiosks, floor graphics, educational coupon booklets CRYSTAL LAKE and other displays. Developed by the Grocery Manufacturers Association/Food EGG PRODUCTS Products Association, the Food Marketing “Quality Since 1925” Institute and MatchPoint Marketing in a partnership with the USDA, the goal of the program is to show consumers how small, progressive changes in their purchasing habits and diets can improve health.

Consumers at participating Publix, Giant Eagle, Brookshire Grocery Inquire about our full line of Company, Raley’s and Supervalu stores are eggs and egg products... able to walk the aisles taking steps on the Carton  Loose Pack track to better health. In all, 2,000 stores Nest Run  Good NewsTM in 17 states will promote the effort, with Liquid  Frozen more expected to join the campaign as it Hard Cooked  Diced catches on. Pre-Cooked  Dried USDA INSPECTION & 3RD PARTY With easy-to-follow advice and clear SALMONELLA TESTING PROGRAM and simple in-store messaging, the Take HACCP MONITORING a Peak program will help consumers IN-HOUSE INSPECTIONS FROM FARM TO CUSTOMER P.O. Box 220, Atwood, Indiana 46502-0220 transition to healthier diets with foods they choose themselves. Only food and Phone (574) 267-3101 Fax 267-6446 VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 

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Dated ______Dated ______Just the facts... Crabmeat The Reporter’s Guide to... Grading Picking on crabs is big business... Blue Crab

To manage consumer resistance to preparing their own crabs, the industry has developed a substantial picking business. Crab meat is generally available in the following forms:

Jumbo Lump The two large unbroken white meat pieces of the body which are connected to the swimming legs.

Backfin or lump The large flakes of white body meat with smaller and broken pieces of jumbo lump.

Special White body flake meat.

Claws and fingers Meat from the claws and legs which is darker and a little more fibrous than the body meat.

Cocktail claws Claws with part of the shell left on, ready to eat. The remaining shell makes it easy for the diner to pick up the claw.UB

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

Fax (601) 949-7845

10 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Essential element for all living cells... Phosphorus: Selected Food Sources of PHOSPHORUS Food Serving Phosphorus SOURCE SIZE (mg) Helps metabolize fats Milk, skim 8 ounces  Egg 1 large, cooked 04 and proteins 30.97 Beef 3 ounces, cooked  15 Chicken, light meat  ounces, cooked  Turkey 3 ounces, cooked  A component of healthy bones and teeth, phosphorus is an Fish, halibut  ounces, cooked  important mineral in the body P Fish, salmon  ounces, cooked  needed for forming enzymes and Phosphorus Pork, loin chop  ounces, cooked 0 genetic materials. Phosphorus is also involved in the metabolism of fats, carbohydrates and proteins, and in the effective utilization of many of the B It is unlikely that you would ever develop numbness and tingling of the extremities. group vitamins. Proper levels of vitamin a dietary deficiency in this mineral as D and calcium are required in order for it is abundant; Phosphorus is lost in the cooking phosphorus to function properly. however, signs of “Foods high in of some foods, even under the best low phosphate protein seem conditions. To retain phosphorus, cook Found in a wide range of foods, the best levels include foods in a minimal amount of water and way to ensure an adequate intake of this loss of appetite, to be the best for the shortest possible time. Roast or mineral is to eat a variety of phosphorus- anemia, muscle sources of broil lamb, veal, pork, and poultry. Beef, rich items. Foods high in protein seem to weakness, phosphorus.” however, retains its phosphorus regardless be the best sources of phosphorus. bone pain and of the cooking method.UB

CountCount on on us us for for all all your your chickenchicken and and turkey turkey needs! needs! FreshFresh • Frozen• Frozen • • Prepared Prepared •• Further Further Processed Processed

TheThe Symbol Symbol of of QualityQuality in in Poultry. Poultry. PerduePerdue Farms Farms Incorporated 3114931149 OLD OLD OCEAN OCEAN CITY CITY ROAD ROAD ·· SALISBURY,SALISBURY, MD MD 21804 21804 · 800-992-7044 · 800-992-7044

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 11

14645v3 QualityAd.indd14645v3 QualityAd.indd 1 1 2/21/07 2/21/073:28:26 PM 3:28:26 PM Well-anticipated annual affair... Urner Barry celebrates

“Night at the Races” Chris Hill Vista Food Exchange; Lee Matthews Harrison Poultry

Sal Prevette Sr., Fancy Foods; Adam Sahn, Porky Products; Sue Ratkiewichm, Unilever; Paul B. Brown Jr., Urner Barry; Michael Enna, Unilever Sal Prevette Jr., Fancy Foods; and Cannon Ong, Perdue Farms The 26th installment of an evening at involved in the red meat, seafood and This past March more than 700 industry Meadowlands Racetrack was celebrated poultry industries. professionals broke bread with new and on Friday March 2, 2007. Sponsored by old business acquaintances amidst an Urner Barry Publications, this popular From humble beginnings, circa 1980, exhilarating and social atmosphere. A food industry event has become a well- an organization known as the West wonderful evening was had by all who anticipated annual affair for guests Washington Market Men’s Club began attended. Complete with an international hosting a yearly social event at the buffet and harness racing, business Racetrack. In the year 2000, when the colleagues placed bets while they dined and Club disbanded, Urner Barry Publications mingled in the beautiful Pegasus restaurant stepped in, and from that time on overlooking the racetrack. graciously carried on the tradition. Urner Barry plans on hosting the 27th Comprised of industry players, primarily annual event March 7, 2008.UB from the east coast but SAVAGESAVAGE from as far away as the southern and Midwestern P O U L T R Y , I N C . reaches of the nation, the popularity of this MARYLANd OFFICE event continues to bring Billy Savage together more and more Ginger Trader people each year. Fred Cline Phone: 866-2SAVAGE Fax: 410-543-8919

ALABAMA OFFICE Fred and Barbara Duca and Rich Fiorillo, Lewis Wood Eagle Brokerage Associates Chris Fly Phone: 866-3SAVAGE Fax: 251-970-5273

MISSISSIPPI OFFICE Steve Farmer Phone: 888-430-2320 Fax: 601-919-2330 David Lieboitz, Interstate Foods; Kent Seelig, Main Street Wholesale Meats

www.savagepoultry.com Bill Levif, Watson’s Quality Food Products; Sal Grande of Aramark 12 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 Steve Levine, Empire Beef and Greg Martin, Foodcom Dave Lapage and Clint Walenciak, Certifed Angus Beef; Lou Wnek, Wolverine Packing Co.; Glenn Strickholm, Tyson Fresh Meats and Dave Macvane, Certifed Angus Beef

Tim Morrow and Bob Tomlinson of Mountaire Farms

Alan Gordon, Waybest; Pete Gress, Koch Foods; Carl Fischer, Tyson Fresh Meats

Mike Navarro, Bozzoto’s; Brad Dunn, Chuck Nasscimbeni, Mike Parker all of Allen Family Foods, Inc.

Bob Tomlinson, Mountaire Farms; Serving the Food Industry Tim Zuck, Wolverine Packing Co. for Four Generations with High Quality Egg Products

Stuart Liefer of Pierce Int’l Trading Inc.; and Bruce Longo of Urner Barry

2 Papetti Plaza, Elizabeth, NJ 07206 Keith and Vinny Mennella, Tel. (908) 351-0330 Mennella’s Poultry Co.; www.debelfoods.com and Jonas Meyer of Robinson and Harrison Poultry Fax (908) 351-0334 Elliot P. Gibber, President VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 13

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Dated ______Enjoying a positive economical situation... New Zealand: Free market economy competing globally Initially settled by Maori fisherman and later colonized by the British, New Zealand Waitemata Harbour in Auckland, New Zealand has just recently begun to garner attention as a capable player in the global market. Gaining its independence from British rule in 1907, the two nations remained close allies until the 1980s when many of their defense alliances lapsed.

Today, New Zealand is enjoying a positive economical situation. Over the last 20 years the government has transformed the once agrarian economy to a more industrialized, free market economy that can, and does, compete globally. This continue as New Zealand seems to be on Zealand in direct competition to the growth has boosted real incomes, broadened pace for another profitable year. United States on the global market, and technological capabilities, and contained in some cases, our own domestic market. inflationary pressures. Per capita income Numerous agricultural items, such as Add to that an expanding grain and wheat has risen eight years in a row and looks to beef, lamb and seafood, position New production, a significant fruit and vegetable industry, and New Zealand’s exploding tourism sector, and you have a recipe for New Zealand / US comparison continued growth and future success.UB

AREA 268,680 km 9,631,418 km COASTLINE 15,134 km 19,924 km POPULATION 4,076,140 295,734,134 LIFE EXPECTANCY 78.81 years 77.71 years GDP $106 billion $11.75 trillion GDP (per capita) $26,000 $40,100 AGRICULTURE AS A %GDP 4.3% 0.9% AGRICULTURAL PRODUCTS beef, lamb, fruit, wheat, corn, wool, wheat, grains, poultry, fruits, fish beef, vegetables LABOR FORCE 2.18 million 147.4 million UNEMPLOYMENT RATE 3.8% 5.5% OIL PRODUCTION / CONSUMPTION 0.0286 / 0.1506 7.8 / 19.65 Crystal Farms, Inc. (million bbl/day) (million bbl/day) USDA TURKEY GRADED EGGS PO BOX 7101 VALLEY FARMS CHESTNUT MOUNTAIN GA 30502 Specializing in WHOLE TURKEYS, BREASTS, TURKEY PARTS, SALES INFORMATION GROUND TURKEY & SAUSAGE PRODUCTS JIM BROCK FRESH OR FROZEN BULK OR TRAY PACK PRIVATE LABEL PACKING For your needs please call (770) 967-6152 Office Keith Burger or Laura Eichmann at Phone (507) 337-3100 (770) 967-7242 Fax Fax (507) 337-3009 www.crystalfarmsga.com 112 S. 6th Street • Marshall, MN 56258 14 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 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 ______Fishery values... Top 10 commercial fishery values at major U.S. ports 2004-2005 2004 2005 Value in Millions of Dollars Value

Naknek- Cordova, Seward, Cape May- Dutch Alaska Alaska Honolulu,Hawaii Kodiak, King Salmon,Alaska Wildwood, Alaska New Bedford, Dulak-Chauvin,Louisiana Hampton Roads Alaska Source: NOAA Fisheries: http://www.nmfs.noaa.gov New Jersey Area, Virginia Harvor-Unalaska, Massachusetts

Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable tent SIS ty, Food Products Con I Turkey QualDable Specializing in: • Pen e De IC Cken Serv Chi Pork For Domestic Inquiries, • Please Contact vincent louis at Beef tel. # 718-542-4401 or Fax # 718-542-0042 ish Website: http://www.vistafood.com f E-mail: [email protected] • [email protected] ServICe CenterS bronx, ny • blue Springs, Mo • Hope Mills, nC • Forest, MS • berlin, MD • tampa, Fl San antonio, tX • Colleyville, tX • Jensen beach, Fl • Manchester, nH • toronto, Canada VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 15

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Striving to Save the Spiny Lobster... CITES secretariat releases provisional assessment of Brazilian spiny lobsters

Brazil has recently proposed CITES like the minimum Appendix III is a list of species Appendix-II listing for Caribbean spiny size definition, included at the request of a party lobster (Panulirus argus) and for smoothtail establishment of that has requested aide in spiny lobster (P. laevicauda). If CITES, the catching season, fleet controlling trade. International Convention on International Trade in size and capture tackle. trade in specimens of species Endangered Species of Wild Fauna and Realizing that the main listed in this Appendix Flora, adopts the listing, it would result in market for this product is allowed only on a new level of trade documentation and is abroad, CGSL had presentation of the scrutiny for P. argus imports. recommended the Brazilian government appropriate permits or certificates. enlist the help of CITES. However, CITES sources say Brazil’s The issue will be taken-up at the CITES case is weak and poorly documented, The Brazilian government has been Fourteenth meeting of the Conference of and it appears that the measure will be monitoring these species for more than the Parties, The Hague (Netherlands), June postponed, rather than enacted this year. 40 years, and despite the effort, the 3-15, 2007. government insists the stocks of these Panulirus argus (Caribbean spiny lobster) crustaceans reached an over- fishing The CITES process and its impact on and P. laevicauda (smoothtail spiny lobster) situation, causing a decrease in productivity the U.S. is loosely addressed below… are caught and managed locally in Brazil of about 64%. 1. Prior to April 23, the CITES by the Management Board on Lobster’s Secretariat will send its final Usage Sustainability-CGSL. The board CITES is an international agreement recommendations on all proposals to the consists of government and civil society between governments that aims to ensure member countries. representatives, including fishermen international trade in specimens of wild 2. The proposal will be reviewed by and fishing companies, and advises the animals and plants does not threaten the CITES Animal Committee for a government on the adoption of measures their survival. It proves to be one of the recommendation. most important agreements on species 3. If the Animal Committee approves Caribbean spiny lobster conservation and the non-detrimental use the listing, it will send its recommendation (Panulirus argus) of wildlife. to the full Conference of the Parties for a vote. Appendices to the Convention are lists 4. If it passes at the COP, the U.S. of species afforded different levels or types government will publish a notice in the of protection from over-exploitation; in this Federal Register inviting public comments. case, Brazil is looking for an Appendix-II 5. After these are received and reviewed, listing for the Brazilian populations of the the U.S. Fish and Wildlife Service would Caribbean spiny lobster and the smoothtail publish an amendment to the U.S. rules spiny lobster. that list protected species. 6. If included on the U.S. list for Appendix I lists species that are the Appendix II, (1) importers need a permit most endangered among CITES-listed from FWS; (2) import shipments require animals and plants. They are threatened an export certificate from Brazil; and (3) with extinction and CITES prohibits shipments must clear at FWS designated international trade in specimens of these ports of entry. species. On March 5, 2007, the Secretariat Appendix II lists species that are not released a provisional assessment from necessarily threatened with extinction Geneva. It states “the information but that may become so unless trade is contained in the supporting statement closely controlled. It also includes so-called is quite superficial and lacks data and “look-alike species.” International trade in references. The distribution of the two specimens of Appendix-II species may be species is described in general terms only, authorized by the granting of an export and their range states are not mentioned. permit or re-export certificate. It is not clear from the supporting

16 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 ALLEN FAMILY FOODS, INC. A Family Enterprise Since 1919 126 N. Shipley Street Seaford, DE 19973 Smoothtail spiny lobster tail (Panulirus laevicauda) statement whether the species occurs in international waters. The proposal 302/629-9136 does not contain an estimation of the 302/629-9532 (FAX) populations of the two species in Brazil, but expresses their “Owing to perceived over-fishing, the Your Premier Poultry Supplier declines in productivity of the • Case Ready Prepackaged terms of two species has production. • Rotisserie • COV Roasters Owing declined by 64% to over- between 1979 • CVP and CO2 Whole Birds and Parts fishing, the and 1993.” productivity of the two species has declined by 64% between 1979 and 1993. Information X ______presented on the evolution of the lobster production between 1993 and 2003 Sign here for approval and fax to: 732-341-0891 suggests however that annual production has usually been higher than the low Dated ______point in 1993, and appears to stabilize. An increased fishing effort has been noted, particularly in the 1970s, 1980s and 1990s.

The supporting statement expresses international trade in United States dollar value only, which is of limited utility in the context of CITES listings. The supporting statement does not indicate how specimens that enter international trade can be distinguished from specimens of Panulirus argus and P. laevicauda originating from other range States of these species, or from other lobster products in international trade. Overall, it is unclear whether the two species meet the criteria for inclusion in Appendix II.”

Given the comments of the Secretariat, the proposal is not expected to pass. It is likely to be held back for further consideration.UB

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 17 The evolution of Urner Barry’s poultry tones... Not the same old song... The chicken industry, followed later by the turkey industry, gained unprecedented popularity beginning in the late 1970s. The shift away from whole birds to a full array of parts prompted a revolution in the way Urner Barry described market conditions and trends. While words like weak, steady and firm were the standard bearer for reporting the overall health of the market, the mundane and somewhat boring labels started to lose their luster. It was the brain child of Michael E. “Bud” O’Shaughnessy to update Urner Barry’s previous methodology of describing poultry market trends and conditions by selecting a simple phrase or specific word that best defined conditions in the poultry marketplace for that particular day.

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______The exact date in which Urner Barry Here is a medley of tones from the and political correctness mandated issued this change is somewhat fuzzy; archives: Standing Eight Count, Turkey prudence, a more discretionary and however, somewhere around August 10th Trot, Lockjaw, Succotash, Achilles Heel, conservative process became the practice 1979 is when Décolleté, Boxing the Compass, and in selecting the chicken and turkey tones. the tone “In the early days High Cotton. Some of the following were From the tradition established by Bud “Unstable” Urner Barry’s classics: “Mother Hubbard” which indicted O’Shaughnessy more than twenty-five first appeared that the cupboards (stocks or inventories) years earlier Urner Barry continues to take to Urner tones were a were bare; or there was “Gorby” referring great pride in coming up with these words Barry bit liberal…but to the Former Russian premier who, back of wisdom and phenomenal phrases. customers, as political in the 1989, was reeling from the collapse Present day poultry reporters, Michael who at that correctness of Communism. Needing to feed his O’Shaughnessy and Russ Whitman always time were mandated people, he ushered in the era of importing welcome their customer’s participation in Phone-tel U.S. leg quarters to Russia. the tone selection process. Who knows, subscribers. prudence, a more it might be you who gives them the next On October discretionary In the early days, Urner Barry’s tones great classic tone so it too can find a 19, 1981, and conservative were a bit liberal and even tended to comfortable place in Urner Barry’s tone Ad 6.75x5 2/9/07 4:31 PM Page 1 the tone was process became the side of risqué, but as times changed archives!UB first printed the practice…” in the Urner Barry “Price- Current” under the Chicken Situation. Soon, a long list of catchy, if not dubious, words or phrases followed that often had many running to a dictionary or thesaurus to figure out just exactly what, “O’Shaughnessy,” was thinking of when he came up with his tone for that day.

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

Dated ______Purchasing seafood with confidence... Retailers boost seafood sales and protect ocean health with FishWise™

signage, point-of-sale materials include a compact, free-standing kiosk which houses a 15" monitor that presents a short educational video with space for FishWise brochures and other educational materials.

To introduce and maintain FishWise, retailers receive management training, online training for seafood personnel, on-going support from FishWise staff, seafood ranking update reports, a FAQ Guide and reference binder, store audits and restocking of program materials, and promotion assistance.UB by Developed in 2002, FishWise Tobias Aguirre, (www.fishwise.org) is the flagship program Executive Director, FishWise™ of Sustainable Fishery Advocates, a Santa Cruz, CA non-profit with partnerships FishWise is the most comprehensive with Environmental Defense and the sustainable seafood Monterey Bay Aquarium. The program has sourcing and “We see been implemented in 35 retail locations educational point- FishWise and is impacting more than $7 million in of-sale program in increasing total seafood sales. the United States. The program sales of On average, FishWise Member Retailers enables retailers to sustainable have enjoyed an increase in total seafood add value to their seafood... and sales of 11%. The sale of unsustainable service seafood giving us a products at member retailers has decreased departments competitive an average of 68%, and more than 168,000 by answering pounds of unsustainable seafood have been customers’ advantage.” converted to more eco-friendly species. As questions regarding a result, an estimated 130,000 pounds of sustainability and seafood health issues. “by-catch,” or unintended catch, has been avoided since FishWise’s introduction. “FishWise is a great tool for our seafood counter because there is a lot of confusion Green, yellow and red labels about seafood among consumers, and make choosing easy... it provides them with the information they need to purchase with confidence,” Each species within the seafood said Reid Pomerantz, corporate meat and case is labeled according to its level of seafood buyer for Andronico’s Markets, sustainability: green indicates best choice, a chain based in Northern California. yellow means some concerns and red “We see FishWise increasing sales of signals unsustainable. Labels also convey sustainable seafood and seafood sales where and how the seafood was caught, overall, and giving us a competitive and whether it is farmed or wild. Materials advantage,” he added. include a Low Mercury List compiled by Environmental Defense which lists fish After four years of serving grocery and shellfish that have been tested to be retailers primarily on the West Coast, below the EPA cutoffs for contaminants. FishWise is now available to retailers across America. In addition to labels and counter

20 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 21 Tasting military meals... MRE: Meals for Re-Evaluation

Recently, there has been talk about in the field, but “At first At first glance, the heavy brown plastic the quantity of food and calories being loved by the military glance, the packaging looked more like munitions provided to soldiers in their traditional for being virtually than a full meal, but once the contents meal packs, or MRE’s. These ‘Meals, Ready indestructible. heavy brown were opened it was somewhat surprising. to Eat’ have long been mocked by troops packaging Recent complaints looked more Contained inside this 1,300 calorie have showcased like munitions MRE were the following items, an entrée concerns that than a full package, two packages of bread (one slice these meals are not each), a package of dried cranberries, a providing enough meal…” brownie, and a clear plastic bag with a pack calories for today’s soldiers and the duties of hard candy, a single serving bottle of put on them. Reports of soldiers losing Tabasco® sauce, flavored drink mix packet, significant weight and suffering from the two pieces of gum, a pack of matches, effects of a nutrient deficit have sparked two napkins, one packet each of salt and outcry to update the meals themselves. pepper, a toothpick and a fork.

Urner Barry’s Reporter decided to do The entrée is heated using a flameless a little MRE sampling of our own, and ration heating device that uses less than acquired a current standard issue MRE. one ounce of water. The heat generated Oddly enough, our meal was based around from the chemical reaction is so great a vegetarian soy patty, but nevertheless, was that the contents require cooling before exactly what a hungry solider could expect consumption. The slices of bread are for dinner during deployment in the field. extremely heavy and dense, not exactly the

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22 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______BORDER most appetizing, but tolerable and quite WAREHOUSE, filling. The brownie was fairly large and very chocolaty, however, had a strange INC. gritty crunch to it. The dried cranberries added a nice sweet dessert to the meal.

Upon completion of the Reporter’s test PROVIDING YOU WITH A of the MRE, a full feeling was experienced, COMPLETE LINE OF FRESH & FROZEN however, after only a few hours of desk work, hunger pangs returned. Although the • PORK • RAW MATERIALS MRE did provide a hot, ready-to- • BEEF FOR FURTHER eat meal which included a dessert • POULTRY PROCESSING and a snack, it is easy to see how an active soldier would DOMESTIC & EXPORT not receive the needed Contact Juan José Guajardo, Jorge Aguilar amount of nutrition from or Carmen Rodriguez at: these meals, and therefore would not benefit from Tel. (956) 687-1144 • Fax (956) 687-1100 one. This also validates the sentiment that a revamping of 3521 N. Shary Rd., Mission, TX 78574 these meals is necessary in order E-mail: [email protected] to provide better nutrition to our [email protected] • [email protected] soldiers in the field.UB

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

Dated ______

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

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 23

X ______Sign here for approval and fax to: 732-341-0891 Dated ______A message with a meaning... Chicago hallmarks highlight sustainable seafood

Two historic cornerstones of the Chicago 2003 to produce “Chicagoans area, the PLITT Company, one of the a period of events can become largest seafood wholesalers in the Midwest, highlighting part of the and the Shedd Aquarium, internationally sustainable recognized for its efforts in conservation seafood. solution by and education, joined forces in October of using the Over that power of their Columbus Day wallets,” weekend, and in conjunction with National Seafood Month, the scheduled events within the aquarium included a “Chicagoans can become part of the variety of cooking demonstrations, hands- solution by using the power of their on activities, and a virtual fishmarket wallets,” said Michelle Jost, head of the which highlighted sustainable seafood sustainable seafood program in Shedd species. Consumers, Aquarium’s conservation restaurant owners and department. “By making seafood purveyors were environmentally responsible informed and educated buying decisions, we can about the importance support species that are of choosing sustainable abundant and form well- seafood. The Right managed fisheries while Brite program was also giving those that aren’t a introduced. chance to recover.”

Right Brite is a way This successful weekend the aquarium can arm launched a continuing Egg Company Inc. individuals with the “right” partnership between the information about their PLITT Company and Producers of seafood choices. A handy the Shedd Aquarium. seafood wallet card ranks Monthly events held at the “Zephyr Fresh” 39 species or groups of fish and shellfish aquarium highlighting sustainable options within color bars which let consumers have become increasingly popular with Florida Eggs know whether their choice is a sustainably aquarium visitors. Several local chefs who fished product. wanted to showcase their commitment to the sustainable seafood movement offered visitors the opportunity to learn about Since 1979 individual species through interactive cooking demonstrations and sampling.

Combining Shedd’s knowledge of how Serving the Poultry SPecialtieS, inc. to communicate conservation issues with incredible edible egg ™ All Categories Poultry the PLITT Company’s industry know- Retail • Food Service • Industrial • Export how allowed both parties to increase the 4622 Gall Blvd. • P.O. Box 9005 Professional Sales & Procurement Service value of their messages. The aquarium Zephyrhills, FL 33539-9005 Call Butch, Jim or Tommy has established continuing programs Phone (813) 782-1521 479-968-1777 such as dining events, educational public (Fax) 479-967-1111 Tampa (813) 229-1715 presentations, field trips and much more all which promote the importance of FAX (813) 782-7070 P.O. Box 2061 • Russellville, Arkansas Email: [email protected] sustainable seafood.UB

24 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 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 ______Foodmarket.com top ten stories...

Top ten

Top stories based on subscriber hits February 1, 2007 through April 4, 2007 1. Ethanol’s Future Not Dependent on Corn - 2/19/07 2. Corn prices hit fresh 10-year high - 2/23/07 3. High Corn Prices Hit Home; New Demand for Ethanol Seen as Source of Increase - 2/6/07 4. Expensive Corn Affects All Food Prices - 2/2/07 5. Smithfield Foods Subsidiary Closes Plant - 2/2/07 6. Rising Poultry Prices Relieve Producers - 2/16/07 7. Ethanol Production May Raise Food Prices - 2/12/07 8. Two Doctors Discover Formula That Kills Bird Flu Virus - 2/6/07 9. Hundreds Leave N.C. Slaughterhouse - 2/21/07 10. Time to take a new look at eggs - 2/23/07

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VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 25 Seafoodnews.com top ten stories...

Top ten

Top stories based on subscriber hits February 1, 2007 through April 4, 2007 1. SCOM - Upbeat Boston Show draws lots of buyers first day -3/12/07 2. SCOM - Alaska crab pots all filled up, but with nowhere to go -2/19/07 3. LN - 3 crab boats, processor Independence, trapped in ice floes near St. Paul -3/29/07 4. SCOM - Suicide of prominent Thai Shrimp Producer leads to bitter accusations over Anti-Dumping impacts - 3/8/07 5. SCOM - Japanese buyers getting desperate in face of unprecedented U.S. crab demand - 3/9/07 6. BANR - Crab prices continue to trouble Japanese - 3/6/07 7. BANR - Poor Russian Barents Sea crab harvests likely to impact king crab market - 2/28/07 8. SCOM - Ocean Choice confirms FPI talks; Fate of company cast cloud of uncertainty over Boston show -3/15/07 9. SCOM - Make Boston a 100% net weight show - 3/8/07 10. LN - Alaska’s crab fishermen go prime time as viewers drawn to danger, new deadliest catch season -3/26/07

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26 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Seafood show highlights new products... Elevating at-home meals to new levels

Ready-to-eat seafood is on the rise. each portion is industry and to retailers. So too, is the availability of these items. marinated with a flavor Some of the available Although prepared, frozen seafood has sheet—a technology products include been an option for consumers for years, referred to by their salmon fillets in a five fresh, ready-to-eat and fresh and frozen, Corporate Chef, Dennis peppercorn tea rub, ready-to-cook options now exist in the Gavagan, as Flavor salmon Wellington, marketplace. According to Food Marketing Transfer Technology. tuna steak and wasabi Institute’s 2006 panko, thai stir fry, survey of retail Gavagan informed scampi, as well as a stores, 94% “Phillips Foods the Reporter that Phillips growing variety of other offered fresh, and other was promoting this choices. prepared foods. suppliers product as Perfectly recognize the Seasoned Fish™, and Phillips Foods and The Urner Barry demand for further explained other suppliers recognize Reporter staff that this marinating the demand for ready- recently attended ready-to-cook process is equivalent to the flavor a chef to-cook seafood. It is not only pleasing to the International seafood.” can create. He said the Flavor Transfer the palate, but it also allows consumers Boston Seafood Technology is a precise way to not over- or to prepare restaurant quality flavors in Show and found a new ready-to-cook line undermarinate the product. Phillips also their own home. Sellers of seafood have of marinated tuna and mahi portions from offers custom flavoring to the foodservice commented to the Reporter that although Phillips Foods, Inc. industry. consumers like to eat seafood, many of them are not experienced in their Representatives from Phillips explained Foodservice suppliers are offering a preparation, so the products come as a that the new product is different because variety of ready-to-cook options to the welcome innovation.UB

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 27 Health and wellness are leading the charge...

approve of the lower fat, lower cholesterol meals meatless offerings provide. From Meatless mania meatless chicken nuggets to side dishes and snacks, companies like Health is Wealth In today’s health conscious, label- frequent. Whole Foods and other retail are giving traditional dishes a real run reading consumer environment, quantity outlets like Wegmans have opened up new for the consumer palate. “Some of our and quality are giving way to portioned, doors for the industry and the consumer most popular offerings include southern- healthier alternatives in the American has benefited with better price, taste and style mashed sweet potatoes, pot stickers, diet. One segment of the food industry selection.” spring rolls and our spinach and cheese in particular has positioned itself to take munchees,” says Colt. advantage of the growing trend towards healthier, low cholesterol Other companies such as Gardenburger, dining choices—meatless meals. Boca and Morningstar Farms are Driven by higher consumer awareness benefiting from growth in the natural, and tastier, yes tastier products, organic and meatless category as well. meatless meals are just the ticket for a According to the Natural Marketing significant and growing percentage of Institute’s “2005 Health and Wellness the U.S. population. Trends Report,” retail sales of packaged natural foods and beverages grew 5.6 According to 30-year veteran of the percent between 2001 and 2004, attaining meatless food industry, Jerry Colt, Vice Although vegetarians $11.3 billion. This same report finds that President of Health is Wealth Foods, make up a large part of the meatless 95% of shoppers consider themselves Williamstown, NJ; it isn’t all about the meal movement, bottom line sales have “health active”—meaning that they select hard core health crowd anymore. “It used been aided by anyone interested in all food for healthful reasons at least some of to be that there was a little mom and natural foods or all natural ingredients. the time. 14% of the general population pop natural food store that a very small, Even kids are making up a growing is either already vegetarian or “aspiring” but dedicated, group of customers would portion of the consumer base and parents vegetarians and another 30% “…the consumer occasionally eat has benefited meatless meals. with better With no price, taste and signs of slowing selection.” down, product development will continue to play a crucial role in courting new consumers to the meatless aisle. Healthy offerings, tasty products and convenience will each contribute to growing consumer acceptance. “There is a new wave of growth Serving the going on,” says Colt. “The consumer is realizing that good foods do make a Southwest difference in their health.”UB The One With Taste... Means Profits! Nothing assures profitability like authentic, delicious taste - exactly what you’ll find in every product with the House of Raeford name. We offer the world’s most complete line of 623-872-2309 turkey and chicken products and back every item with our uncompromising commitment to quality, service and real taste.

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28 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 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 ______Shopping strategies surveyed... Supermarket shopping methodologies

As virtually everyone shops in a 2. THE RANDOM LIST supermarket for groceries and other SHOPPER household needs, it would stand to make Shoppers here typically grab sense that virtually everyone has their own the list they have constructed preferences as to what items to buy, what from under a magnet on their brands to select, what sizes they require, refrigerator. Since the list has and so on. Research shows that there been created as they realize are demonstrable “patterns” of shopping an item is needed or wanted, methodologies adhered to by consumers. it bears no semblance of orderliness whatsoever and, For the edification of its readers, therefore, neither does the way Urner Barry’s Reporter staff conducted a in which they scamper around completely non-scientific and investigative the supermarket, grabbing the process identifying the methodologies most items on the list. often employed by supermarket shoppers. 3. THE COMBO LIST SHOPPER 4. THE LEFT-TO-RIGHT SHOPPER 1. THE ORDERLY LIST SHOPPER This group has a randomly constructed Regardless of whether they have a list or The shoppers in this group construct list, but attempts to acquire the items in not, these shoppers head directly for the their shopping lists to match the pattern an orderly fashion. Often seen with a left side of the supermarket, and go up and in which they meander around the pencil or pen in hand, or perhaps kept in down each aisle in turn as they acquire supermarket. As they traverse the aisles, a pocket protector, they furiously cross off necessary items for purchase. they pluck items one by one, in an orderly items selected from all over their list as they fashion, from the shelves and place them attempt to display at least a modicum of 5. THE RIGHT-TO-LEFT SHOPPER in their cart. orderliness to watchful observers. Identical to the left-to-right shopper, people in this group begin their adventure at the right side of the supermarket. Thereafter, exhibited behavior is identical. New from 6. THE “MAGNET ITEM” SHOPPER Cooper Farms These people habitually start with one item, or grouping of items, they intend to buy. Always. Forever. Will Never Change. The item might be meat, produce, cereal, what have you. You get the picture. It has to be first! After this acquisition, they might demonstrate any, or portions of all, of the behavioral patterns previously described.

• ALL Natural Our survey results indicated that 26 • AHA Approved percent of respondents fell into each of categories 1, 2 and 3; 18 percent in • Cooks from category 4; and only 2 percent in either Frozen category 5 or 6. • Individually We at the Reporter fully recognize that the listings contained herein may not Quick Frozen be all-inclusive. They also may have not for Freshness completely captured all regional behavior and flavor, and may have inadvertently omitted certain subsets of behavior which should, possibly, have been www.cooperfarms.com • [email protected] captured. Therefore, we welcome any and all input; feel free to contact us at 1-888-678-8759 [email protected] VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 29

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

Dated ______Pleasing the palate... A matter of taste and sensibility Flavor is defined as “the quality long been competing to please the taste companies to develop products to of something that affects preferences of today’s consumer. enhance the way a food tastes. These the sense of taste.” You companies specialize in analyzing consumer might be surprised Before looking at what part the industry preferences and to learn, however, has played on this issue, let’s first take trends in order to “The complete that most flavors a look at how taste and flavor work develop the actual art of experienced in a given together. Taste can be best described as flavoring. With recognizing meal are mainly a sensation that results when taste buds consumer tastes recognized through convey information about the chemical and preferences flavor actually the sense of smell. composition of a soluble stimulus. Tasting changing all the requires the use allows us to determine if something is sweet, time, flavor and of both smell The complete sour, spicy, etc. A “flavoring” is that sweet, food companies and taste.” art of recognizing sour, spicy, etc. substance added to food in are constantly flavor actually order to change or enhance its taste. trying to keep up with consumers’ demand. requires the use of both smell and taste. Humans, There are several kinds of flavorings, but Chinese, Mexican, Japanese, and Indian, in their quest to the two basic types are natural and artificial just to name a few, are some of the ethnic continuously enhance flavorings. Natural flavorings consist of influences currently shaping the food the pleasures of taste, extracting the flavoring substance from the industry and the eating habits of the have found many ways source, while artificial flavors, in contrast, American consumer. to flavor food. That being said, a market are chemical compounds added to either just for this purpose arose quite some time imitate or enhance a natural flavor. According to Javier Rubio, Chemical ago. Food processors and producers, along Engineer and former IFF sales manager with flavor and fragrance companies, have Food companies employ flavor for Mexico and Central America, another

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______trend influencing consumer taste is the environmental impact associated with products or their production. “Increasing environmental awareness and green demand is boosting the use of more and more organic and natural ingredients,” said Rubio.

Market research group Freedonia shows consumer trends for 2007 are heading towards more authentic, yet complex, flavors and fragrances, and consistent growth in low-fat and low-carbohydrate foods and beverages continue to encourage the demand for flavors that will increase the appeal of these products.

There’s no doubt that the need to enhance a product’s taste will continue to be a fundamental rule in satisfying the consumer. In order to remain competitive, food companies will continue to work closely with flavoring providers so that they can expand product offerings geared towards the mainstream trends of ethnic, organic and nutritional foods in their quest to please the palate.UB

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______The Recipe Box

Chicken Scaloppini & Lemon Butter Sauce

In a large skillet, heat a small amount of oil with two tablespoons of butter.

Dredge chicken in seasoned flour and sauté in pan, turning once until brown and cooked through. Remove chicken from pan. Add mushrooms and artichokes to pan and heat. Add chicken back to pan and keep warm.

Ingredients: In a separate saucepan over medium heat, combine lemon Oil to sauté chicken juice and white wine. 2 tablespoons butter for sautéing chicken Lemon butter sauce Bring to a boil and reduce by one third. Add the cream and 3-5 boneless, skinless chicken 3 tablespoons fresh lemon juice simmer until mixture thickens, about 3-5 minutes. Slowly add butter, about 2 tablespoons at a time, until completely breasts pounded thin 4 oz white wine incorporated, whisking constantly. Season sauce with salt and 2 ¾ cups all-purpose flour 4 oz heavy cream pepper to taste. seasoned with salt and 3 sticks butter pepper for dredging salt and pepper Pour butter sauce over chicken and sprinkle with parsley. 2 4 oz cans sliced mushrooms parsley Serve over linguini. Serves 4-6. 1 12 oz can artichoke hearts sliced 1 pound linguini pasta, cooked Long-established meatpacker moving... Historic Chicago slaughterhouse looking for a new location “We didn’t pick a residential looking out the window at was also home area, a the rooftop of a $500,000, to the largest residential area three-year-old home. We meatpacking picked us.” didn’t pick a residential district in the area, a residential area world. picked us.” When the stockyards closed in 1971, What started out as an however, Chiappetti’s business was still occasional butchering of a going strong, and still is today. The lamb for family or friends, company employs over 130 individuals and founder Fiore Chiappetti’s slaughters an average of 3000 lambs and Chiappetti Lamb and Veal Company of small butchering operation became a 400 veal calves per week. Chicago is looking for a new home. After business that soon developed into one of four generations of providing customers the largest lamb and veal slaughterhouses Moving the operation will be no easy with fresh American lamb and veal the in the Midwest. task. Dennis Chiappetti said he expects to family-owned slaughterhouse is feeling find a new home in Chicago, preferably the pressure of lack of space and its That was in the 1920s. Then, during the in an industrial park or on part of the old surrounding area. time period between 1940 and 1960 the stockyards. He also said the whole process company purchased buildings that would may take one to two years, but wherever he Dennis Chiappetti, President of comprise its current home located in the moves it will be “out of view and smell of Chiappetti Lamb and Veal said, “I’m Chicago stockyard section---an area that homes and businesses.”UB

32 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 We Deliver… More Than You’d Expect.

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______Providing immigrants with a small taste of their homeland… Ethnic grocery stores increasingly compete with mainstream supermarkets

advertising and store locations increase, and “…the consumer are proven keys to their success. savvy investors has benefited What has made them the choice are paying of today’s consumer actually attention. with better results from economies of scale. price, taste and This rule, however, does not Asian selection.” entirely apply to small ethnic entrepreneurs— grocery stores. It is within this mostly Korean—have invested in importing market where ethnic groups and many food items to the ethnic markets not immigrants have been able to only from their native country, but from find a small taste of their native all of Asia and some from Latin America. country’s foods and products— The result finds a very diverse group of for a small premium. shoppers including Hispanics, Caucasians, and African Americans, frequenting the Although mainstream aisles. With the cleanliness of any up-scale supermarkets like Shop-Rite or supermarket; ethnic grocery stores offer It’s no secret that big supermarkets Wal-Mart are adding more ethnic products quality and freshness along with a large or “super centers” have been gradually to their shelves, it hasn’t been enough variety of products targeted to different replacing local supermarkets and for many Asians. According to the U.S. ethnic groups and all at competitive prices. traditional mom-and-pop grocery stores census, the population of Asian and Pacific during the last two decades. Good Islanders is up 200% since 1980, a hefty One of the fastest growing ethnic

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34 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 supermarket chains is Super H-Mart. After opening its first store two years ago, it now has 22 outlets across the United States. In a recent interview in the Atlanta Journal Constitution, John Lee, project manager for the company’s expansionary plans, Virginia declared that he didn’t consider having High Quality any competitors. “Our style is different from American groceries. It’s even different They must accommodate the non-Asian oultry Turkey from other Asian markets, which may customers if they want to survive; a point P focus heavily on food from one particular not lost on Lorrie Griffith, editor of the Meats & Parts country,” Lee stated. The NJ-based Shelby Report, a monthly grocery industry supermarket offers foods not commonly publication. Growers found in ordinary grocery stores such as rabbit, shank steak, octopus, ox-tails, beef Ms. Griffith says that the greatest stomach, yucca roots, seaweed and fruits obstacle facing ethnic food markets will be Cooperative, Inc. like zapote to name a few. to draw mainstream consumers into the packaged-food section, where the foods may Other supermarkets like Han Ah Reum, be confusing or “intimidating” to non- Grand Mart, Global Market and Lotte Asian shoppers. But with the buying power have taken Super H-Mart’s lead and are of suburban Asian professionals doubling expanding rapidly. and even tripling in some metropolitan areas of the country, stores like Super H- While mainstream American Mart are ready for the challenge. They hope supermarkets have the difficult challenge of that attractive prices, fresh food and variety offering ethnic foods in their stores, Asian will earn them a solid reputation among supermarkets face a different challenge. Asian and non-Asian consumers alike.UB 6349 Rawley Pike • • • • • • • • P.O. Box 228 S o u t h S h o r e Hinton, Virginia Brand 22831-0228 Phone (540) 867-4000 FreeFree Fax (540) 867-4320 rrananGGee www.vapoultrygrowers.com Long Island Duckling For all your Outdoor Grown turkey processing needs, Naturally including Jurgielewicz Duck Farm antibiotic-free (800) LI-DUCKS turkey.

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 35

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Dated ______FORECASTING QSR dining SOLUTIONS FOR Continued from page 1 THE MEAT AND bigger niche for themselves on the way. POULTRY INDUSTRY But how long will current growth patterns hold? The restaurant industry anticipated sales of $511 billion last year and experienced growth of 5%. However, with rising energy costs, growing disapproval for the war in Iraq and interest Tel (732) 240-2349 rate increases, 2007 faces more uncertainty and experts expect new unit development Fax (732) 341-0891 to moderate. At the same time these circumstances will likely keep consumers www.obsono.com especially price conscious, benefiting the QSR and casual dining segment, and continuing to swell the ranks of Americans frequenting established icons and up and comers alike.UB BEEF • PORK • CHICKEN • TURKEY

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X ______Sign here for approval and fax to: 732-341-0891 Dated ______Determining the quality of a cut of meat without tasting it... Meat judging 101 You might not be able to judge a book today’s meat industry leaders participated by its cover, but what about meat? Is it in these contests.” possible to determine the quality of a cut of meat without tasting it? Apparently, each Meat judging started in 1926 at the year a group of undergrads are convinced Chicago Stock Show. It was directed by the that they can do just that! Not only are the General Manager of the National Livestock college students up to such a challenge, and Meat Board, R.C. Pollock. At that but they hold competitions against other time, the contests were divided according schools in such an event. In fact, a whole to gender. Today, the judging is no longer group of coaches and assistants exist separated between men and women, but is who prepare young individuals to be divided into divisions—junior and senior. professionally trained The junior division Evaluation Contest.” Meat judging “meat judges.” mostly consists of two- coordinator, Jim Wise, currently helps year schools while the manage this event along with Oklahoma So, how are meat cuts senior division is made State University. graded or evaluated? up of four-year schools. “The program gathers really top-notch And who decides if The competitions students that, through competition, are the beef, pork, lamb, are also reserved motivated to make prudent decisions, and veal we eat meets for undergraduate think critically and ultimately defend their industry standards? students who only have position…this will not only help them Led by the American one year of eligibility. grade a carcass or evaluate a meat cut, Meat Science but it will help them in their everyday life Association “…the The culminating event of meat judging is decisions and situations,” said Wise.UB (AMSA), the universities the “International Contest,” also known by Intercollegiate prepare for some as the NCAA Championship of meat. Meat Judging Preparatory events for this are held mainly Program is an the so-called at sites that are known to have a significant educationally- “International presence of slaughterers and packers. based series of contest”, contests among which is sort Another event that co-exists with meat From the Farm universities that of the NCAA judging is “live judging.” The fundamental prepares and difference between the two is that the live to Deli, educates young championship contest is rooted on grading, evaluating, students to grade, of meat…” and “judging” livestock and breeding we are your evaluate, and stock rather than inert retail cuts, cutouts, Source ultimately “judge” the quality and the yield and carcasses. Most often, the two events for Turkey! grading of several meat retail cuts and are held separately, however, there is one carcasses. contest which includes both livestock Buyers & Sellers Domestic & International and meat judging—the “Meat Animal Top competing universities include “Alliance Builders” of: Whole Birds, Bone in Breasts, Kansas State University, Texas A&M, Raw Meats, Tray Pack Parts, Texas Tech, Oklahoma State University, Further Processed Products, University of Nebraska, Angelo State, Country Charm Egg Turkey Hatching Eggs, Colorado State, Wyoming, Illinois, Iowa Turkey Poults, Live Contracts State, and the University of Florida among Distributors, Inc. Jeff Stauffenecker others. Carl Wittenburg Quality Eggs in the Southeast Sara Almich Professor John Unruh from Kansas State University told Urner Barry’s Reporter that, * Since 1975 * 605 Crow Lake Street Brooten, MN 56316 “Meat judging is valuable in developing young people in decision-making processes Suppliers of Carton Phone: 320-346-4033 as well as critical thinking. It is also very Graded Loose, Nest Run Eggs Fax: 320-346-4038 influential since students are greatly Toll Free: 1-877-BUY-TURK Contact Brent Booker • (770) 532-6471 exposed to the meat industry. Many of 2080 Industrial Drive, Gainesville, GA 30504 www.proteinalliance.com VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 37

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Minnesota leads the charge... Leading Turkey Producing States 2006 Ranked by numbers produced (million head)

irginia ndiana V I Missouri Arkansas California Minnesota N. Carolina Source: USDA, NASS

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Dated ______Facility to bring new foods to life... Leading Turkey Tyson Foods opens Producing States 2006 discovery center us to combine consumer insights with On March 6, 2007, Arkansas-based and bring them “It’s about our culinary and food manufacturing expertise Tyson Foods, Inc. officially unveiled its to market more passion to to develop great-tasting chicken, beef and new “Discovery Center,” a research and quickly. pork products,” Bond added. “We believe development facility designed to enhance create new there is no other research and development the company’s ability to create new foods “The products facility like it anywhere in the world.” Discovery Center designed to is much more meet the ever- The Discovery Center, which opened in than a building,” changing needs mid-January, is located on the campus of said Tyson Tyson’s World Headquarters in Springdale, President and of today’s Arkansas. The 100,000 square foot facility Chief Executive consumers.” is home to the food science and culinary Officer Richard professionals who are part of Tyson’s L. Bond to reporters invited to tour the Research and Development team. The facility. “It’s about our passion to create Center includes 19 specialized research new products designed to meet the ever- kitchens, a multi-protein pilot plant, changing needs of today’s consumers. a packaging innovation lab, a sensory analysis lab and consumer focus group “It’s a hub of food innovation enabling capabilities.

“The Discovery Center is designed for joint value creation with our customers,” said Hal Carper, senior vice president of Nearly 100 Corporate Research and Development for Tyson. “Here our food innovation teams years collaborate with customers to research consumer needs, then design and test new of products and packaging. We can then producing produce products on a test basis in a real- life manufacturing environment.”UB only Adapted from a Foodmarket.com story which originally appeared on March 7, 2007 GENUINE LONG ISLAND DUCKLINGS

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VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 39

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Don’t mess with Mother Nature... J Factors which impact ason’s quality grading Long-term, ongoing research has yet to nourish “Time-on-feed, in pinpoint how, why, and what affects the this animal quality grading of cattle. While genetics for at least combination with seems to play the largest role, there still 180 days, weather patterns F remains some mystery as to the “other and some will both have factors” that potentially influence grading. as much as an impact on the oods The bottom-line concerning fluctuating 220 days, in role these two quality grading of cattle may be, “Don’t the hopes mess with Mother Nature.” that it adds factors can play on the highly grading.” When it comes to grading, certain facts desirable do exist. Time-on-feed in combination with intramuscular fat. The goal here is to attain I weather patterns will both have an impact the best “finish” or “grading” of the animal. nc. on the quality grading. Below is a brief description of the role these two factors Calves that enter the feedlots between can play in the process. August and November may have to endure harsh conditions such as cold, wind, snow On average, an animal entering the and mud, all of which are factors that Beef feedlot will weigh in the neighborhood cause stress. During the winter months, of 550 pounds. The feedlot operator will animals make use of their internally stored Veal • Pork THE HARVEST FAMILY OF COMPANIES Poultry • offal Since 1989, From Our Door to Yours.

tHoMaS luCaCCIoNI PreSIdeNt Distributors of 208 e. HeleN road the Finest Protein Products PalatINe, Il 60067 Beef • Pork • Poultry • Seafood Veal & Lamb • Processed Meats • Cheese Sales Offices in: ( 8 4 7 ) San Diego...... 800-653-2333 Los Angeles...... 800-653-2334 Los Angeles (Joseph Solomon Sales) ...... 323-584-3160 3 5 8 - 9 9 0 1 Phoenix...... 800-883-6328 Denver...... 800-306-6328 Kansas City ...... 800-653-6328 Cell: (847) 431-8444 Orlando...... 800-883-7777 [email protected] Portland (Western Boxed Meat) ...... 800-547-9801 Make us your first call! 40 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 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 ______fat to create warmth and energy, and unfortunately, by the time the cattle are ready for the sale barns they have most likely lessened their quality grade.

Weather also affects the cattle in the feed yards throughout the summer months. Hot temperatures and drought conditions in cattle producing regions also wear profoundly on the animal’s ability to store the fat that consumers of quality Source: USDA beef desire. The summer of 2006 realized blistering temperatures and the absence of moisture, consequently leading to less than desired results for quality grading.

As spring arrives, the cattle owners/ Percentage of meat grading choice. 5-year average. feedlot operators will analyze the cash markets and the potential to sell the finished” cattle placed on show lists, as puzzled. While genetics, nutrition, and animals for the best profit. The decision cattle were selling at a premium when supplements all play a part in cattle to maintain the animal on feed for compared to the past winter markets. producers attempting to provide the the maximum time or to “pull them consumer with quality beef that provides forward” will largely be dictated by market After many years of analyzing the taste and tenderness, some things in life conditions. Cutting short the time on feed growth and development of cattle cannot be manipulated to provide the will also hamper the process of attaining as it relates to the quality grading of desired result. Perhaps when it comes to the desired grading. Case in point, this the animal, cattle industry analysts quality grading of beef, there’s no arguing past winter market had many “under and scientists remain somewhat with Mother Nature.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

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 41

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Annual seafood showcase... International Boston Seafood Show: Another successful sensation For over 25 years the International center stage with Boston Seafood Show (IBSS) has proved all types of designs, to be the largest seafood exhibit in the demonstrations and United States. It is the number one venue tastings. in North America where producers and consumers all Urner Barry come together Publications has to connect with “…one of the exhibited at the the who’s who few food shows IBSS for most of in the seafood where the its existence, and industry. products take this year our booth center stage…” bustled with activity. This year, Among some the 2007 event of the products proved as successful as ever. Beginning and services that on Sunday March 11th and continuing garnered the most Urner Barry’s booth bustled with activity at the show. through the 15th, over 800 exhibitors were interest were: on hand to showcase their products. • A new Seafood Import Workshop Series featuring Richard Gutting and Mary As always, this three-day event teemed Snyder. (See information below.) with excitement and enthusiasm. More • Urner Barry’s various market price than 2,000 people perused the convention reports center talking, sampling, and purchasing • Foreign Trade Data from vendors which were exhibiting a • The Commercial Guide to Fish and vast array of species, preparations and Shellfish packagings. • The Who’s Who in the Fish Industry • Seafoodnews.com The IBSS truly proves to be one of the • All varieties of Wall Charts few food shows where the products take Make plans to attend next year’s International Boston Seafood Show on Frank Dulcich and Secretary Commerce Gutierrez at the Pacific Seafood booth. Photo by John Sackton, UB February 24-26, 2008. Seafood.com News

Aisles were crowded at the Boston Seafood Show. Photo by John Sackton, Seafood.com News 42 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 “We use the Meat and Poultry Directory all the time to get new customers.” Marc Newman, M&M Equipment Corporation

Preferred Freezer Services exhibited across from the Urner Barry booth with their remarkable display of 22 seven- foot-high polar bears, each representing one of their cold storage facilities. Bears with hard-hats indicated a facility under construction. Photo by John Sackton, Seafood.com News

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VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 43 X ______Sign here for approval and fax to: 732-341-0891 Dated ______New success story in realm of aquaculture... Cobia: aquaculture’s newest spawning

Acclaimed as one of aquaculture’s future much of it being raised in successes, cobia is quickly making a splash Asia (mainly Vietnam, among consumers for reasons other than Taiwan and China). It is just taste. becoming more popular as it is high in Omega-3s, Even though there are no targeted has no fishy taste and it is commercial fisheries, cobia has been easy to flavor. farmed for over a decade for commercial consumption. Today, there is limited Cobia is a fast-growing fish. In the open his farm five years ago. Snapperfarm is production of aquacultured cobia, with waters, landings of cobia are normally the only open ocean, deep water cobia about six feet long and weigh about 80- producer and the only cobia farm in U.S. 100 pounds. Farm-raised cobia also grow waters. All others use traditional near “We produce quickly; reaching approximately 8 to 12 shore surface cage systems in protected bays a superior pounds in just one year. This is close to and lagoons, much like those used in the quality fish three times the growth rate of Atlantic salmon industry. salmon! In addition, cobia has a very low in the most feed conversion ratio, which makes it quite “We produce a superior quality fish pristine attractive for aquaculture activities, and in the most pristine environment in the environment because its feed components are carefully sea, away from coastal influence. We are in the sea.” monitored, there is no risk of mercury committed to developing highly sustainable content. open ocean products and businesses,” said O’Hanlon. Brian O’Hanlon, of Snapperfarm Inc. in Puerto Rico, began raising cobia on Speaking with Urner Barry’s Reporter about being one of the first farms in the region to raise cobia, O’Hanlon said that the advantage Caribbean producers have over Asian producers is proximity to U.S. markets. Today there are cobia farms in Puerto Rico, Belize, Dominican Republic, Mexico and Martinique. Others are expected in Brazil, Panama and Columbia Distributors of Beef, Pork, soon. O’Hanlon expects 2007 to be a very Poultry, Turkey, Veal, Lamb, productive year in terms of the volume of cobia produced in the Caribbean Provisions and Offal region. He said it has the potential to reach several hundred tons and may be as high as 500 tons. In 2008, O’Hanlon Serving the Food Industry with expects that number will more than double with production numbers exceeding the Experience 1000 ton mark, he further added that the industry for farm-raised cobia is also expected to grow significantly between 718-617-3000 2008 and 2009. fax: 718-617-7408 Over the next few years look for farm- raised Cobia to become increasingly Building B-12 Hunts Point Cooperative Market, Bronx, NY 10474 available and popular in the market, as it has many attributes both producers and Visit our website at consumers look for: low production costs, fast-growth rate, low feed conversion ratio, www.fancyfoodsinc.com high in Omega-3 fatty acids, great taste, perfect texture and tremendous versatility.UB

44 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

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VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 45 A new idea flies... Out of the pot and into the limelight There was a time when dealers of the “Buffalo Wing,” a result of pure Dominic Bellissimo was tending bar one commodity chicken had to beg buyers to American know-how, or in other words Friday night when a few friends dropped take wings off their hands for a wing and plain dumb luck. The story has it that by with a big appetite. Dominic’s mother, a prayer, pun intended. Teressa, in short order was They were looked upon The growing popularity of the wing and its placement on making chicken stock with as a by-product and often restaurant and bar menus everywhere, has resulted in values wings and then improvised found their way into the experiencing steady advances during the past decade. and whipped up two plates of soup pot. The further wings that she deep fried and processing revolution had smothered with a secret sauce. yet to take hold and, not “Now an item The response was an instant yet aware of the potential hit, and to this day customers wings held in store for the of our national flock to the Anchor Bar to industry, had a narrow food culture…” satisfy their craving. mindset in developing a market that utilized them. As the chicken industry started to mature and The transformation technological advances

in the acceptance of the Dollars per pound became more widespread, heretofore “by-product” the great “Buffalo Wing” can be traced back to stampede was on its way. Now the early 60s. The now an item of our national food famous Anchor Bar culture, food service, fast-food, * in Buffalo, New York, and retail outlets all stepped Year *2007 figure is year-to-date was the birthplace of up to the plate and offered a

46 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 variety of sizes and flavors, tantalizing the industry. Since their inception in the The Anchor Bar’s phenomenon has taste buds of Americans and changing the early 60s, demand has had its increasing truly brought good food and good fortune industry forever. presence felt with wings on the menu to the American people and the chicken almost everywhere. Chains like Wingstop industry since those few friends with a From a demand standpoint, the peak and Buffalo Wild Wings have even gone so big appetite dropped by. If it weren’t for season for wings traditionally coincides far as to make them their center-of-the-plate Mother Teressa’s Buffalo wing creation, with the start of football. Bar crowds and offering. Historical price points over the not only would her friends have gone household gatherings usually have wings last ten years clearly illustrate their rise in hungry, but one of America’s tastiest treats, on the menu in some shape or form. popularity—ranging from a low of 40 cents and certainly one of the chicken industry’s Their popularity has blossomed into a year per pound to an all time high of $ 1.36 per greatest innovative successes, may never ‘round marketing event for the chicken pound realized this past year. have come to be.UB

1-800-FOR-EGGS (1-800-367-3447) www.michaelfoods.com

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 47

X ______Sign here for approval and fax to: 732-341-0891 Dated ______A closer look at a red meat favorite... Understanding the short loin If you’re not in the beef business, Strip loin chances are you’ve never heard of the short loin. But if you’re a steak eater, you The short loin, it is actually comprised of probably enjoy short loins or its pieces. two pieces The first element is the strip loin, Let’s take a closer look at the short loin. which is commonly merchandised as a strip steak (also known as shell steak). Short loins run at about 22 pounds each. As the name implies, it comes from the loin of the cattle which is located here Peeled tenderloin The second piece is the peeled tenderloin which is commonly sold as filet mignon. As you can see, the tenderloin is thick at one end and narrow at the other.

Porterhouse steak When cutting the short loin from one end to the other, the first several steaks are known as “porterhouse” steaks, which contain a large part of the peeled tenderloin. T-bone steak The last several steaks are “T-bone” steaks, which consist of mostly strip loin with only a small piece of the peeled tenderloin tapering at the end.

Cuts of a carcass that come from the middle are referred to as “middle meats.” They do less work on the animal and, consequently, they are more tender. The short loin is one of these cuts. On a short loin, the strip loin and the peeled tenderloin have the back bone at the top. The small bone that separates the strip from the tenderloin is called the For a steak to truly be called “transverse process” together they look a porterhouse steak, the like a “T” which is why some of the steaks tenderloin must be at least are called “T-bone” steaks. 1 ¼ inches in diameter.

48 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007 Item placement is not haphazard... The strategic placement of add-ons in supermarkets

There are innumerous “shopping placement,” this strategy appeals both to possibilities boggle the mind! methodologies” employed by patrons of the sub- consciousness and completeness/ stores and perhaps more so than others thoroughness of the shopper, requiring Food add-on placement is a tried and at food outlets or supermarkets. In fact, them to make a “yes” or “no” decision, proven method to boost incremental sales there are probably as many methodologies virtually on the spot, and without guilt. and help make the purchase decision for here as there are for selecting stocks, bonds the consumer. Foodservice operators also or other investment instruments and the Perhaps the placement of the “add-on” have been known to benefit from tactics options prove just as staggering. looks a mite errant (potentially giving the similar to those practiced by their retail false impression that a shopper may have brethren.UB Just like “Food add-on decided to place the items there, rather a good car placement is a than return it to its rightful place in a or clothing different aisle) but, psychologically, it is salesman, tried and proven there for its intended purpose and will however, method to boost be quickly replaced when acquired by a the various incremental consumer. managers in a sales.” “A Tradition of Being the Best” supermarket will Breakfast meats (bacon, sausage, pork 4689 South 400 West • P.O. Box 480 Huntingburg, IN 47542-0480 attempt to “up sell” shoppers to help them roll) and hash browns near the eggs; decide to add items to their shopping carts cookies and chocolate syrup near the milk; Committed To Excellence! Featuring High Quality Fresh/Frozen on impulse regardless how disciplined the catsup/ketchup and mustard near the Turkey Meats, Parts, & Ground Turkey shopper may be. hot dogs; salad dressings near the lettuce; Contact Ann Block (812) 683-6626, crackers near the cheese; chips and pretzels Ryan Downes (812) 683-6627 or Greg Meyer Examples abound in retail outlets, even near the soft drinks; cocktail sauce near the at (812) 683-6625 • Fx# (812) 683-4226 to the casual observer. Known sometimes, shrimp; parmesan cheese and tomato sauce Website: www.farbestfoods.com E-mail: [email protected] and certainly euphemistically, as “cross- near the pasta; charcoal near the meats; the

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VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 49

X ______Dated ______Sign here for approval and fax to: 732-341-0891 RBI system overhaul... Protecting your health: FSIS’s new risk-based inspections system

The United States’ Risk-based Inspection Total risk control value will be based (RBI) System is being overhauled for the on a scale of 1-100 with the lower values first time in almost a decade. indicating better risk controls. Measures will be determined using information In February of this year, the Food Safety from previous enforcement actions, food and Inspection Service (FSIS) announced safety recalls, that in an effort to address the latest food verified food “We’re just safety concerns, certain processing plants safety consumer putting that make products with a high risk for complaints, public contamination and that have had past health significant resources violations would face greater scrutiny. compliance where the risk Food Safety and Inspection Service Slaughter facilities would not be affected. records, microbial is greatest…” spokesman Steve Cohen indicated that It is hoped the enhanced system will boost testing program the program will likely begin in the late consumer confidence in the meat, poultry results, Ready-to-Eat (RTE) alternative spring or early summer of 2007. Upon and egg products supply. designation and a Salmonella verification inception of the program approximately category. 254 locations, or five percent of the Richard Raymond, Under Secretary nation’s processing plants, will begin for Food Safety, said “We’re just putting FSIS has stressed that the initiative will experiencing the new, stepped-up RBI resources where the risk is greatest, and not reduce the number of inspectors, as system. It is expected that as many as those plants that demonstrate excellent all processing establishments will still be 1,200 plants will be part of the new design control will get less resources.” subject to daily inspections. by January 1, 2008.UB

DOMESTIC & INTERNATIONAL TRADERS Producers & Packers of Poultry, Beef, Pork & Seafood Quality Farm Fresh Eggs w w w . e p o u l t r y . c o m Telephone

PENNSYLVANIA OFFICES FLORIDA OFFICES (706) 693-4336 WEST CHESTER FT. LAUDERDALE John Duffy Joe Reid - Henry Buzgon Fax (484) 432-8145 Martin Piffaretti (954) 983-6211 • Fax (954) 983-9869 (706) 693-4589 WELLSBORO Tom Mitchell PONTE VEDRA BEACH 1236 Wayne Poultry Road, (570) 724-9200 • Fax (570) 724-9204 Mike Hagarty - Tom Rueger Pendergrass, Georgia 30567 Thad Eshelman - Ted Rueger ARKANSAS OFFICE Jim Wilson USDA Plant # 1698 Jim Burke (904) 543-9410 • Fax (904) 543-0825 (501) 771-4738 • Fax (501) 771-4739 LOUISIANA OFFICE For sales information CALIFORNIA OFFICE Mike Delaney Jon Poole - Chris Myatt (985) 345-3458 • Fax (985) 345-5153 contact David Lathem (818) 841-7500 • Fax (818) 841-7507

50 • URNER BARRY’S REPORTER / VOL. 2, NO. 3 • SUMMER 2007

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

Dated ______Bone-in filet Advertiser Index... Allen Family Foods...... 17 Continued from page 1 commonly known as the chine bone, American Egg Products...... 39 will stay with the filet mignon. The Australian Premium Brands...... 2 The evolution and success of such inclusion of the bone during the cooking B. Rosen & Sons...... 3 a high-end steak is thought to have process thereby enriches the flavor of the Bird-In-Hand...... 18 originated with the pork tenderloin. meat. The short loin, when fabricated Border Warehouse...... 23 Providers of steaks to “white tablecloth” to produce the bone-in filet, will only Cal-Maine...... 10 style restaurants were asked to supply an yield three restaurant-sized steaks. With Catelli Brothers Veal & Lamb...... 31 item that delivered the utmost in taste the minimal yield and the hand labor to Chore-Time Brock...... 51 and texture. The bone-in filet mignon is process, the bone-in filet commands a Cooper Farms...... 29 aged slowly for approximately 21 days to hefty price. Country Charm Egg Distributors...... 37 enhance the flavor and tenderness. Creighton Bros/ Crystal Lake...... 9 Should you find this scrumptious steak at Crescent Duck Farms...... 39 The bone-in filet mignon is processed a restaurant near you, certainly the bill for Crystal Farms ...... 14 from the short loin (IMPS #174). Instead your dinner will reflect your taste in steaks. Deb El Food Products...... 13 of leaving the bone on the strip side of However, be assured you would be leaving Eastern Poultry Distributors...... 50 the short loin, it remains attached to the the restaurant knowing you just experienced E. G. Emil’s Inc...... 14 tenderloin. The feather bone, or more the best steak money could buy.UB El Jay/Oak Valley Farms...... 17 eSignal...... 45 Estherville Foods...... 7 Fancy Foods...... 36 Farbest...... 49 Harbor Seafood...... 52  Harvest Meat Company...... 40 Hickman’s Egg Ranch...... 28 Hidden Villa Ranch...... 8 House of Raeford...... 28 HRR Enterprises...... 22 International Marketing Specialists...... 21 Jason’s Foods ...... 40 Jurgielewicz Duck Farm...... 35 Kuhl Corporation...... 30 L & R Farms...... 50 L & S Foods...... 41 Maloney Seafood...... 26 Manning Poultry...... 34  Michael Foods...... 47 Moark LLC...... 33 Northern Beef Industries...... 31 NPFDA...... 49 Nucal Foods...... 19 Perdue Farms ...... 11 Poultry Specialties Inc...... 24 Prestage Foods...... 4 Protein Alliance...... 37 Radlo Foods...... 27 Royal Harvest Foods...... 38 #ONTACTUSTODAYFOR#HORE 4IMElSCOMPLETECAGE Savage Poultry Inc...... 12 ORCAGE FREEEGGPRODUCTIONPACKAGE
Schiltz Foods...... 9 Sherwood Food Distributors...... 43 Sigma Seafood International...... 19 † -!$%4/7/2+"5),44/,!34 Townsend...... 6 Turkey Valley Farms...... 14 #HORE 4IME%GG0RODUCTION3YSTEMS !$IVISIONOF#4" )NC Virginia Poultry Growers Co-op...... 35 0HONE Vista Foods Exchange...... 15 )NTERNETWWWCHORETIMEEGGCOM Wabash Valley Produce...... 23 % -AILEGG CHORETIMECOM West Side Foods...... 36 Willow Brook Foods...... 25 Zephyr Egg Company...... 24

VOL. 2, NO. 3 • SUMMER 2007 / URNER BARRY’S REPORTER • 51

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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. 3 • SUMMER 2007