VOLUME 5 / Number 2 / spring 2010 the newsmagazine for the food industry professional Embracing innovation... “Glacier believes that it has a responsibility to produce food Glacier Fish Company: by the most efficient means using as little of the earth’s achieves full utilization of Alaska pollock resources as possible.” ©iStockphoto.com/Jo Ann Snover ©iStockphoto.com/Jo Not too many years ago, few knew examples of sustainable fishery Glacier Bay Alaska. the meaning of “sustainability.” management. Today, it is one of the leading cases overstressing the environment and indicators of success The success of the Alaska are routinely overharvested. In many areas for commercial fishing Pollock Fishery is due largely of the world, aquaculture and wild capture companies and many to the never tiring and ever fishery management are at best a paper other industries. Without watchful management tiger and at worse non-existent. sustainability, one of the world’s greatest of the scientists at the National Marine fishery resources, the Alaska Pollock Fisheries Service (NMFS) and the guidance Immediately following the goals of Fishery, would have no future. by fishing regulations from the North “Sustainability” and “Superior Quality”, Pacific Fisheries Management Council. “Recovery” is the mantra of Glacier Sustainability of Alaska Pollock is a major The success of fishery management by the Fish. Why recovery is so important can part of the equation for success by Seattle- NPFMC and NMFS have become legendary be found in the early beginnings of the based Glacier Fish Company, LLC. The globally where both aquaculture and wild ongoing stability of the resource gives resource management practices are in many Continued on page 59 the banking industry the confidence to offer long-term lending. Sustainability offers investors encouragement and the Take charge…build success... confidence to operate a distant water fishery like the Bering Sea Aleutian Islands Urner Barry’s 2010 Executive Conference (BSAI) Alaska Pollock Fishery. The Reporter will once attendees how they can Even under the scrutiny of the global again be on hand for the better take charge in Non Governmental Organization (NGO) food industry’s marketing building their already community the sustainability of the Alaska event of the year. Urner successful, progressive Pollock Fishery stands up to the tests. Be Barry’s annual Executive businesses in the food it the science-based program of the Marine Conference and Marketing industry. Targeted Stewardship Council (MSC) or other less Seminar is scheduled forums will address the scientific systems such as the Monterey Bay for April 25-27 at The Venetion/The challenges of the new economy, the Aquarium, it is evident that the Alaska Pallazzo Las Vegas. Themed Take Charge… Pollock Fishery is one of the world’s leading Build Success the event is certain to show Continued on page 61 On the inside… 8 Obtain valuable 21 The chicken wing’s 44 Learn all about the information about rise to glory over numerous breeds of your spefic egg from the last few years cattle thriving within MyFreshEgg.com. has been highly the United States. noteworthy. On-egg traceability Each breed has its provides consumers with The popularity of the wing own specific traits and an unprecedented level of has prompted numerous characteristics that have confidence. QSR promotions. brought value to the cattle industry. www.apbbeef.com
2 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 X ______Sign here for approval and fax to: 732-240-6332 Date URNER BARRY’S REPORTER • VOL. 5, NO. 2 • spring 2010 Center of the plate the newsmagazine for the food industry professional Page 1 Glacier Fish Company achieves full utilization of Pu b l i s h e r Paul Brown Jr. Alaska pollock
Se n i o r Ed i t o r Page 1 Russ Whitman
Ma n a g i n g Ed i t o r Joe Muldowney Urner Barry’s 2010 Contributors Executive Conference Janice Brown Jim Buffum in Las Vegas Rusty Dean Greg Deppeler Haidee Elliott Jenn Fitzpatrick Main ingredients News bites 6 UB seafood market reporters named to NFI’s Future Jim Kenny 4 Standards differ as interest in sustainability grows Leaders Program Andrew Knox 7 Canada’s tariff rate quota system Bruce Longo 8 Promoting health & freshness one egg at a time 9 The cost of variability Angel Rubio 15 Moo-ving magnets John Sackton 12 Another B.I.G. idea brings new life to the beef world James Serpico 20 Making the rounds with UB’s Reporter 16 Scallopers get New England council to reverse TAC Bill Smith EGG FRIENDLY 20 Subway® gets a lift Kelsea Svenson ES18TA MobileTES slaughter units facilitate “locavore” 24 Northeast college students gobble up carved MaryAnn Zicarelli movement turkey, clamor for clam chowder 21 Chicken wings: from garbage to glory Co p y Ed i t o r s 25 Top tasting talent typifies totally tuned tongue 22 States look to attract California egg farmers Lynn Dekovitch 26 Some urbanites “grow their own” Linda Lindner 30 Faux haute cuisine is foodies’ folly
Cr e a t i v e Di r e c t o r 42 Meat Buyer’s Guide undergoes revision for 2010 Glenn F. Juszczak 5848 Online grocer: the solution to today’s busy lifestyle
Pr o d u c t i o n Ma n a g e r 5553 Wegmans, Costco top consumer survey Chris Ashley 54 What it takes to judge at a BBQ cook-off
As s o c i a t e De s i g n e r s Maria Morales 31 Release of 2nd edition “Commercial Guide” Gary Swarer 34 Daniel Pauly strikes discordant note at opening of seafood summit A la carte Adver tising 5 From Hell’s kitchen and back to the Janice Brown 37 Piscatorial Politics farm 38 After the Great Recession, look ahead 10 AUSTRALIA: high-growth, Subscription In f o r m a t i o n 40 National Turkey Federation provides low-inflation, low interest rate 800-932-0617 ‘upgrades’ on social media economy platforms 14 Pecans prove pleasing to cheesy 46 Target’s move on salmon chicken cutlet may be less than advertised 19 The first of the B vitamins to be
52 The rise and fall of discovered: beneficial 1B An Urner Barry Publication commodity prices 27 Blowfish: a deadly feast HELP Published Quarterly WANTEDPrinted in the! U.S.A. Copyright © 2010 56 Rapid progress made 28 St. Paul: sizzling, savory and... Editorial and Publishing Offices on certification for sexy? APPLTel. 732-240-5330Y • Fax 732-341-0891 fishmeal WITHIN182 Queens Boulevard, Bayville, NJ 08721 43 Quiz: North American restaurant www.urnerbarry.com • [email protected] 58 Striking oil: the slogans and advertising essentials of fish meal Nothing may be reproduced in whole or part 46 Getting to know cattle breeds without written permission from the publisher. and fish oil
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 3 Innovative solutions for improving certification... Standards differ as interest in sustainability grows Contributed by producing countries are also Global Aquaculture Alliance governed by regulations that protect the environment, the As witnessed by the increasingly common culture species and consumers, media releases distributed to announce as well. participation in programs keyed to corporate responsibility, sustainability The recent completion of the is a topic that is growing in importance World Wildlife Fund (WWF) to leading aquaculture and seafood International Standards companies and their customers. for Responsible Tilapia Aquaculture (ISRTA) A fact sheet distributed by reflects another step the Food and Agriculture toward assuring Organization of the United the sustainability Nation says that as the of aquaculture. President George Chamberlain said. “BAP high-volume production certification is a mechanism that provides of farmed white shrimp Further work by WWF in practical solutions promptly and then continues, the industry developing auditing guidelines continuously improves over time.” will need to accommodate and a full certification system importing countries’ requirements is expected to place its products in Chamberlain said the BAP program for certification, ecolabeling and stores in 2011. continues to explore innovative solutions environmental sustainability. Industry- and for aquaculture certification. In creating retailer-driven quality programs for farmed The long-awaited ISRTA addresses many standards for tilapia farms, for example, salmon are designed to improve quality of the same issues as the Best Aquaculture BAP was the first such program to and environmental sustainability. Most Practices (BAP) program developed by establish responsible parameters for cage the Global Aquaculture Alliance (GAA) culture involving calculations of hydraulic has certified at tilapia farms since 2008. retention of waste in bodies of water and Differences between the BAP and WWF the monitoring of other impacts. programs are indicative of ongoing changes as varied sustainability approaches and Like the initial BAP standards for shrimp agendas proliferate. farms launched in 2003, those for tilapia farms define base values for acceptable While both groups use a science-based levels of a comprehensive range of water development process, they differ in scope. quality parameters. Auditors confirm ISRTA is limited to environmental and compliance via on-site sampling and social issues at the farm level, while BAP’s testing. tilapia standards and certification are part of an integrated international program BAP also incorporates an online Midwest that deals with environmental, social, food traceability system that tracks products safety and traceability issues at hatcheries, and their inputs, including seed and feed, Poultry farms, feed mills and processing plants. from the farm through the processing plant BAP also addresses other culture species. and beyond. Such an approach is more services effective than chain of custody traceability, BAP and ISRTA differ in implementation, Chamberlain said. Three generations of too. The BAP standards set limits for maximum daily feed inputs in tilapia As time goes on, BAP and other experience in fresh eggs. cages, while ISRTA limits feed input after sustainability efforts can advance further detecting water quality deterioration. in a cooperative manner. “While the Midwest Poultry Services, L.P. On the other hand, the WWF standards BAP program continues to lead the way is an industry leader introduce additional performance- in addressing new challenges such as with a reputation built on based metrics, which could benefit the certification of small family farms and outstanding service. certification process. tracing products from farm to fork,” Call us to experience the difference. Chamberlain said, “GAA will also “The aquaculture industry has long felt a support the WWF standards process and Midwest Poultry Services, L.P. responsibility to address environmental, review elements that might improve BAP P.O. Box 307, Mentone, IN 46539 UB Phone: (574) 353-7651 • Fax: (574) 353-7223 social and food safety issues,” GAA certification.” 4 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______hen chef meets Hollywood... From Hell’s kitchen and back to the farm
Executive Chef Kevin Cottle became a on sustainable “The state of household name during his appearance practices is Connecticut on the 6th season of Hell’s Kitchen. It was important to there that he proudly made it to the final me”. Chef Cottle has many two. Chef Cottle described his experience said his true love food on Hell’s Kitchen as “entertainment, is fish and so resources Hollywood style”. He spent 5 ½ weeks he is extremely which include sequestered from any outside contacts. passionate about fish, pork, He described himself as the “fixer” of the sustainable beef, lamb...” group and said that he has no regrets and fisheries. He has enjoyed the experience. looked into the European Council on Chef Kevin Cottle Sustainable Fishing Practices and thinks Chef Cottle’s roots and culinary interest it’s important for local fisheries to adopt began for him when he was a young some of their practices. He said that and written about in magazines, he is also boy living in Cape Cod. His father was the ocean is a beautiful resource and he delivering the keynote address at this year’s a fisherman and his mom, a chef. He prepares fish from sustainable fisheries as a International Boston Seafood Show on graduated top of his Culinary Art Class at regular practice at the Country Club. why local and sustainable seafood make a vocational high school. He was formally sense. Cottle is also working on a seasonal trained at the Culinary Institute in Hyde In addition to Chef Cottle’s culinary cookbook and a children’s interactive Park, New York. His professional career talents being viewed on television shows cookbook both due out soon.UB took him to Philadelphia, Colorado, New Hampshire, Cayman Island and Boston as well as Cape Cod. Chef Cottle now is the Executive Chef at the prestigious Country Club of Farmington in Connecticut. It is there that Cottle is restructuring operations which include building a new kitchen and creating a culinary school.
Chef Cottle is quite involved with the Farm to Chef Program. He sits on the board where he interacts with the U.S. Department of Agriculture. It is his goal to market products that are local; from farms to fisheries. He said that the state of Connecticut has many food resources which include fish, pork, beef, lamb, specialty cheeses and produce. He feels strongly about incorporating these products into his daily menu selections. He also works with the Connecticut Farmland Trust in an effort to get federal funding for farmers. He feels strongly about sustaining local farms.
When Urner Barry’s Reporter asked Chef Cottle what separates him from other chefs, he said that in addition to his www.seafoodbysigma.com passion, he is extremely hands-on. “I actually work”, said Cottle. “Creating recipes is my niche. Working with farms
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 5
X ______Sign here for approval and fax to: 732-240-6332 Date Hands-on seafood experience… UB seafood market reporters named to NFI’s Future Leaders Program Urner Barry’s Jim Kenny and Janice Fisheries Institute community. The program enhance knowledge “The Brown were chosen to participate in provides skills and experiences that help and leadership the National Fisheries Institute’s Future develop leaders. It also serves to help these skills in the areas program Leaders Program. Both are excited for the developing leaders establish a network of of government provides opportunity to join many of the seafood industry contacts. relations, skills and industry’s top personnel in one of the most production, sales, experiences revered programs in the industry. The program consists of a morning marketing and that help orientation breakfast in Boston prior to the industry in develop The Future Leaders program began in the International Boston Seafood Show; general. The 2010 leaders.” 1998, with the vision to bring the seafood and four two-day sessions running from sessions will be held industry’s next generation into the National May-September. Each session is designed to in Washington, DC, Portland/Seattle, Boston and Chicago; with the graduation taking place at the NFI Annual Meeting in Chicago. In addition to facility tours, each class is exposed to several one-of-a- kind experiences. A continuing element in 2010 will be a series of meetings with “Titans of Industry.” At each session, a “Titan of Industry” will have a roundtable discussion with the Class. The class will have an opportunity to meet with four of the industry’s leaders.
We will have updates about their journey as they progress. For more information contact NFI, or follow Janice on twitter/janiceub.UB
Some of the participants of the 2009 class of NFI’s Future Leader Program in our nation’s capital. Photo courtesy of National Fisheries Institute.
6 •Moark_image_ad_rev1.indd URNER BARRY’S 1 REPORTER / VOL. 5, NO. 2 / spring 2010 12/19/07 2:47:13 PM Qualitative, quantitative and quirky… Canada’s tariff rate quota system Import quotas, or tariff rate quotas as those holding the quotas. For instance, they are often referenced, are not new when someone’s poultry or dairy facilities to the food industry. Being the largest get too old to carry on, generally, they have producer of poultry in the world, the two choices: quit or build new facilities. If influence quotas have on movement and a farmer chooses to quit this makes quota values of U.S. chicken and turkey products available to new producers. Or, in another is significant. When discussing market example, a farmer may choose to quit one behaviors it’s easy to forget that, although side of the business, such as dairy, and not as influential as Mexico or Russia, take advantage of available broiler breeder Canada’s unique quota system plays a quota and become hatching egg producers. sometimes critical role in the movement of Quotas are bought and sold in an open U.S. poultry; one that, at times, can make market in each province and can also be or break market behaviors and values. willed or passed on. To avoid speculation, ©iStockphoto.com/ karam miri karam ©iStockphoto.com/ all quotas must be used by the owner The quota system utilized in Canada took policy tool used to protect a domestically- within one year. shape when growers organized a system produced commodity or product from that maintained their influence over all competitive imports. A tariff rate quota While somewhat unique in its application, aspects of farming operations, from quality (TRQ) combines two policy instruments Canada’s quota system has survived years control to employee compensation, while that nations historically have used to of testing. Reviewed and modified as giving them a choice as to which processors restrict such imports: quotas and tariffs. In needed, the basic model has not changed to sell to. This system—commonly referred a TRQ, the quota much from its inception and will continue to as supply management—needed three component works “…various to be an integral influence on the U.S. components: control of chicken imports, together with a provinces poultry markets at the start of this decade chicken production, and chicken pricing. specified tariff started and, perhaps, for decades to come.UB level to provide the banning Successful supply management first desired degree of each other’s required restrictions on imports. In the import protection. 1960s Canada’s provinces individually Imports entering products established an early form of supply during a specific in order controls. However, without provincial time period under to protect authority beyond provincial borders, the quota portion their own farm products crossed from province to of a TRQ are producers.” SAVAGESAVAGE province, undermining the effectiveness usually subject P O U L T R Y , I N C . of the marketing agencies. This became to a lower, or sometimes a zero, tariff painfully apparent when various provinces rate. Imports above the share allowed by started banning each other’s products in the quota face a much higher and often MARYLANd OFFICE order to protect their own producers. In prohibitive tariff. Companies wishing to Billy Savage addition, foreign imports threatened to export poultry and poultry products to Ginger Trader emasculate the system. Canada are governed primarily by two Fred Cline trade agreements: the North American Jeff Vivalo To overcome these difficulties the federal Free Trade Agreement (NAFTA) and Phone: 866-2SAVAGE government passed legislation in 1972 the World Trade Organization (WTO). Fax: 410-543-8919 to create national marketing agencies to The import access levels set by NAFTA regulate internal supplies as well as imports are higher than those of the WTO, and ALABAMA OFFICE and exports. In the following six years, therefore the former takes precedence over Lewis Wood national boards were also established for the latter. Chris Fly eggs, turkeys, chickens and milk. The Phone: 866-3SAVAGE boards serve as a liaison between processors Unlike processors in the United States, Fax: 251-970-5273 and farmers, making sure processors get Canadian poultry producers are held the products they need and that farmers to production quotas as well as import TENNESSEE OFFICE get a fair price. quotas. Here producers are allotted a given dan Henderson amount of production. Given the right Phone: 800-869-3854 For the most part, Canadian import circumstances and adherence to certain Fax: 901-756-2510 quotas behave similar to quotas elsewhere. guidelines, production quotas may be Generally, tariff rate quotas are a trade bought, sold or exchanged if so desired by www.savagepoultry.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 7
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Dated ______Eggsactly how fresh is your egg?... Promoting health & freshness one egg at a time EggFusion launched its on-egg com, enter their freshness code, and be traceability service in 2005 as a means directed to a traceability page located on to incorporate a lucrative market each individual store’s Web site which with incredible buying power. Their provides valuable egg information such as “Fresh Idea” has taken flight, and where and when the egg was produced. now five years later—it is still providing Made possible by the funding from consumers with an unprecedented level EggFusion and its partner companies, of confidence—egg by egg. MyFreshEgg.com is committed to providing consumers with the “We strive to provide freshness everyday information necessary to help increase to our customers. This latest technology confidence in the eggs purchased. proves it,” says EggFusion on its Web site. Not only does EggFusion’s freshness With over 50 billion eggs sold each year, coding. The increased level of comfort in and traceability code offer a reliable and and as consumers look for fresher products, the freshness of products is what enhances tamperproof guarantee of freshness, but EggFusion has found a way to provide loyalty with current customers and attracts it also offers marketers the opportunity to permanent, easy-to-read expiration dates new ones. utilize new ad space. “On-egg Messaging” on individual eggs. In fact, their research enables companies to etch accompanying shows that nearly 7 out of 10 shoppers feel When shoppers want to trace an egg they charitable messages, as well as more confident in eggs with the traceability simply can log onto www.MyFreshEgg. advertisements which create an opportunity to further support a retailer’s message or to introduce sales or weekly specials. Salmon Cavior The same process used to etch freshness & traceability codes is used to deliver informative messages from sponsors. A Herring Roe percentage of all messages are reserved “We strive for charitable Buying Sea Cucumber to provide organizations, while the rest of the freshness Buying Large Quantities of messaging includes everyday promotions, Web to our Pink & Chum Salmon Caviar sites and logos. customers.” Advertisers who sponsor On-egg Messaging are promoting Please inquire about incentives for referrals health and freshness while subsidizing the cost of the marking process used to deliver this service to consumers.
EggFusion believes that, more than a tagline, promoting food safety and freshness defines EggFusion. Fresh ideas. Fresh attitudes. A fresh focus on professional service and delivering value and peace of mind to customers. Freshness is EggFusion’s passion. From this passion comes a commitment to customers, each other, and to making people feel more confident in 604-788-3719 • 604.957.2966 a product that plays an important role in [email protected] millions of lives each and every day.UB
8 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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By Laura Nelson Certified Angus Beef
In marketing, uniformity is key. The message draws on a consistent weave of imagery and a repeated, catchy hook to create brand recognition and loyal customers. The same is true in the meat industry. Consistent beef carcass weights allow for similar cuts of meat that customers recognize.
It starts with basic management. Ranchers try to breed cows so that all calves are born within a narrow timeframe. Use of similar or complementary genetics will help them grow at comparable rates. Healthy herds are typically more uniform, because sick calves may lose weight and appetite to lag behind on gains.
But it’s the next step that really makes Feedlot managers may try to sort cattle into more uniform groups, but once they start putting on pounds, the a difference. When entering a feedlot, variation from top to bottom only increases. weights from an entire calf crop from one ranch can vary by up to 300 pounds. Kansas feedlot, “Consistent Feedlot managers may try to sort them into total carcass beef carcass more uniform groups, but once they start values varied weights putting on pounds, the variation from top an average of to bottom only increases. $460. So while allow for two animals may similar cuts That’s mostly due to average daily gain, look about the of meat that Taurus which may be up or down for several same, depending customers Food Products, Inc. reasons. Like on the ranch, health issues on how much recognize.” can affect appetite, and some animals planning went All types of raw are more aggressive eaters than others. into their creation, and how they were materials for Some cattle breeds and individuals are raised, cared for and fed, their ultimate Food Processors, just genetically predisposed to efficiently difference can be like night and day. Meat Patty Makers, Meat Distributors, convert feed energy into growth and finish. Sausage and Canned Variability affects the quality of the meat Meat Manufacturing In the end, all of these discrepancies affect product, too. Uniformly raised cattle carcass value. In a long-term study from a reflect superior management and planning Importers of that aims for a consumer Australian and New Zealand target, like the Certified Boneless Beef Total value differences within lots due to variation Angus Beef® brand. That Purveyors of all Most $/Cwt. $160 creates rib-eyes that are Consistent similar in size, steaks with Sausage Materials: Lots Beef & Pork (Top 25%) ADG $221 consistent marbling and other high-quality beef FOR A FREE QUOTE products that perform Least $/Cwt. $318 Contact Mike at Consistent time after time in the [email protected] Lots $516 kitchen, restaurant and or 800.828.7877 (Bottom ADG 25%) retail counter, creating Or Bill at $0 $200 $400 $500 brand recognition and [email protected] Value Per Head loyal customers.UB or 888.520.5600
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 9
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Dated ______G’Day mate… ©iStockphoto.com/Robyn Mackenzie ©iStockphoto.com/Robyn AUSTRALIA: Beef cattle in the Australian outback. high-growth, low-inflation, low interest rate economy
As a continent that is slightly smaller home to Australia’s chief commodities with wool production. than the contiguous United States of of cattle, sheep, and poultry. Australia is America, Australia has been a growing one of the world’s leading exporters of A quickly growing industry in Australia is economic leader over the past two decades. beef, lamb, and mutton, which they send aquaculture, which Australia’s Department While prices have been falling worldwide throughout the world to countries in Asia, of Agriculture, Fisheries and Forestry for export commodities, Australia has Europe, and North America. In recent projects to be a $2.5 billion business by maintained a sound economy despite years, however, this fertile land that is 2010. With such a close proximity to this. With high prices on exports of home to many of these leading exports, Asia, the high quality finfish, crustaceans, raw materials and agricultural products, has been subject to overgrazing, poor and mollusks from Australia’s waters are coupled with healthy business and farming practices, desertification, and frequently exported to countries such consumer confidence, Australia has industrial development. as China and Japan; two of Australia’s maintained its status as one of the leading leading export partners. economic forces in the Western world. Much of the sheep and lamb livestock contribute to Australia’s wool production. With a strong economy and a stable basis Australia’s population is concentrated They are one of the world’s leading of export partners, Australia looks as if it along the eastern and south-eastern producers of wool, and the mutton and will continue to grow and be an impressive coastlines, where the land is particularly lamb production is generally undertaken player in the world market.UB fertile. Much of this fertile land is also Australia / U.S. comparison
AREA 7,741,220 sq km 9,826,625 sq km COASTLINE 25,760 km 19,924 km POPULATION 21,262,641 (July 2009 est.) 307,212,123 LIFE EXPECTANCY 81.63 years 78.11 years GDP $819 billion (2009 est.) $14.25 trillion GDP (per capita) $38,500 (2009 est.) $47,401 AGRICULTURE AS A %GDP 3.8% 1.2% AGRICULTURAL PRODUCTS wheat, barley, sugarcane, fruit, wheat, corn, grains, fruits, cattle, sheep, poultry poultry, beef, vegetables LABOR FORCE 11.44 million (2009 est.) 154.5 million UNEMPLOYMENT RATE 5.7% (2009 est.) 9.4% OIL PRODUCTION / CONSUMPTION 586,400 / 953,700 8.5 / 19.5 (bbl/day, 2008 est.) (million bbl/day) 10 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______Relationships backed by performance.
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 11 3D animation media... Another B.I.G. idea brings new life to the beef world Once again, the Beef Innovations Group beef world, but agriculture as well with There are many benefits of the new within the National Cattlemen’s Beef a new animation tool which will surely animation tool from the Beef Innovations Association, is leading not only the bolster value added product development Group: throughout the industry. • The end user is actively engaged and To help with the can easily find pertinent information at development of their fingertips. new products and/ or innovative • Each animation can be customized processes, the beef for multiple audiences with interactive checkoff-funded Beef menu items. Innovations Group has launched a complete 3D • The navigation tool allows efficient use animation media that of time for customer communications complements all of its and employee training. existing materials for value added fabrication • Magnification features pull the viewer The 3D technology utilized by Beef Innovations Group is not only a teaching of the chuck roll. The closer to the area of interest. tool, but it demonstrates and adds life to concepts. concept delivers all the information necessary • The information is easy to deploy for any packer, processor or manufacturer through multiple distribution methods who is actively developing or refining (internet, DVD, CD or download). beef products that have the potential to increase demand for beef. As you browse the site you will find valuable information on value-added cuts, At the click of a mouse button, multiple a link to the NCBA’s culinary site and audience groups can address their new product ideas. Companies who tap specific educational needs and have a into these resources can feel free to bring flexible platform from where to obtain their toughest challenges to the team for valuable information. With the use of guidance and expertise. Retailers and Serving the computer animation techniques, the Beef foodservice operators who want to adopt SoutheaStern Innovations Group is able to help the user new beef products in order to improve u.S. with visualize the things that are difficult to beef sales and better meet customer needs Liquid & conceptualize in two dimensional form and will also benefit. Frozen on paper. The new tool brings new life to egg ProductS the concepts and techniques most often The Beef Innovations Group looks used by producers and consumers. at products from every angle—from 5 Pound conception to point of sale—and is carton How it works: always looking for ways to optimize their This technologically advanced animation potential. The group’s latest innovative to tanker software creates 3D animated characters venture is just another way they found Load and products which have been built based to communicate complex ideas and quantitieS on the interpretation of existing 2D images concepts while at the same time blend or actual product. The animations are large multiple types of information into one files in their original state, yet in the end, presentation—all as result of their focus on P.o. Box 408 375 Pierce industrial Blvd. the images are rendered to a size more product development and the betterment Blackshear, ga 31516 manageable for distribution. In addition of the beef industry. For more information office (912) 449-5700 Fax (912) 449-2438 to technology for doing 3D animation, an go to beefinnovationsgroup.com or e-mail: Adobe flash animation and other forms contact Jim Ethridge, Senior Director of [email protected] of visual media have also been utilized to the Beef Innovations Group at jethridge@ present complex topics in 3D form. beef.org.UB
12 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Date ______www.capistrano.com.mx
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 13 X ______Sign here for approval and fax to: 732-240-6332 Date From the recipe box...
Pecans prove pleasing to cheesy chicken cutlet
Bacon wrapped chicken cutlet with blue cheese and pecans
Ingredients: and season the meat with salt and pepper. 4 pieces boneless, skinless chicken breast Cover the seasoned chicken cutlets with blue Serving the Food Industry Salt and freshly ground black pepper cheese crumbles, pecans and scallions in equal 1 cup blue cheese crumbles amounts. Roll the chicken, wrap each roll with for Four Generations with ¼ cup toasted pecans, chopped bacon and secure with toothpicks. Season the 2 scallions, sliced on bias outside of the rolls with salt and pepper. High Quality Egg Products 4 slices good quality center cut bacon 1 tablespoon extra-virgin olive oil Heat the olive oil in skillet over medium-high 2 tablespoons butter heat. Brown the chicken evenly all over, 5-6 minutes. Transfer the chicken to a small baking 2–3 tablespoons all purpose flour sheet, place in the oven and cook ten minutes 1 cup chicken stock more. ½ cup half-and-half or cream 2 tablespoons grainy mustard Melt the butter in the same skillet the chicken Special equipment: toothpicks was seared in over medium heat. Whisk in flour, cook one minute and then whisk in DIRECTIONS: stock. Let thicken a minute then whisk in the Heat oven to 375 degrees F. half-and-half and grain mustard, season with salt and pepper, reduce heat to warm. Butterfly the chicken breast pieces by cutting 2 Papetti Plaza, Elizabeth, NJ 07206 across the breast, but not all the way through. Halve the chicken and stack to show off the Open the breasts up and pound lightly center. Set chicken in gravy or pour over top. Tel. (908) 351-0330 between parchment paper. Peel paper away Serve with rice and greens, if desired. www.debelfoods.com Fax (908) 351-0334 Elliot P. Gibber, President 14 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______Keeping metallic objects at bay… Moo-ving magnets
So what exactly is a cow magnet? Is it a to gain weight. It can actually be life Ceramic magnet shaped like a cow? No! It is actually threatening for the cow. The greatest harm cow magnets a magnet that is planted into one of a cow’s tends to occur when the metal scraps pass stomachs to play a key role in its health from the cow’s first stomach and into later and production. stomachs and its intestines. It is generally impractical to remove metal scraps from a While grazing, cows eat everything from cow’s stomach. Cow magnets measure grass and dirt to nails, staples, and bits approximately 3” (75mm) of bailing wire (also A rancher or dairy farmer will feed a long and 1/2” (12mm) known as tramp “The magnet to each calf at branding time; the in diameter. iron). Tramp iron purpose magnet settles in the rumen or reticulum is indigestible and and remains there for the life of the of the tends to get lodged animal. The purpose of the magnet is magnet is in the walls of the to retain pieces of metal in a cow’s first “Rod” style cow’s reticulum. to retain stomach, rather than allowing them to cow magnet It threatens the pieces of pass on to the cow’s later stomachs and surrounding vital metal in a intestines where the greatest harm can swallowed, will also fall to the bottom of organs and causes cow’s first occur. Cow magnets are popular with dairy the cow’s stomach, and it will remain for irritation and stomach…” farmers and veterinarians to help prevent years. The magnet will attract the tramp inflammation, this life threatening disease in cattle. iron and it will not penetrate the stomach otherwise called Hardware Disease. This When a cow takes in these pieces of metal, wall. The simple magnet proves a perfect disease causes the cow to lose its appetite they fall to the bottom front of a cow’s solution to help elude this minor, but and decrease its milk output and its ability stomach. The magnet, which has also been serious threat to cows.UB
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NORTH CAROLINA SOUTH CAROLINA MISSISSIPPI ® Wayne Reynolds Bob Rike David Cole Gayla Kennedy Alec Herring Donnie Pepper (910) 328-1288 (803) 798-0725 (601) 932-5997 PENNSYLVANIA Selena Jackson MISSOURI Fred Bloom • Bill Buehler (910) 875-5757 ARKANSAS Randy Witt Brett Linder • Ted Bloom David Wilson Bill Lewis Tom Drewianka Bob Willoughby (910) 695-0661 (479) 968-3332 (417) 235-5700 (717) 291-5855 TEXAS Jackie Cates GEORGIA - International Sales (936) 564-0539 Allen Ligon (404) 380-1450 JP Petiot (404) 424-9341 www.bihfarms.com VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 15
X ______Sign here for approval and fax to: 732-240-6332 Dated ______Unprecedented action… Scallopers get New England council By John Sackton the council acknowledged that it had scallop fleet, which is a common problem made a mistake when the SSC failed with effort control management, but for In an unprecedented move that may to recommend 2010, they increased by 45% the estimate improve fisheries management in New a preferred “One of of pounds caught per day at sea. Previously, England, the New England council alternative to the the key they had been working a figure of about reversed its decision on scallop TAC’s council. Several elements of 1172 lbs per day. For 2010, this was made last November, and increased the council members the decision increased to 1700 lbs. per day fished. scallop allocation for 2010 by 6 million lbs, said that had was the to 47 million pounds. the SSC made a groundfish Several council members pointed to recommendation, this change in saying why they now felt The actual vote, 10 to 5, was to adopt a either the .20 or industry’s more comfortable voting for a fishing fishing level of f=0.24, vs. the earlier level .24 fishing level, support level closer, but still below, the projected of f=0.20 which was voted in November. the industry would of the overfishing level. The overfishing level for scallops for 2010 have had time to scallopers was defined as f=0.284. react, and present request The entire issue arose because the industry its arguments to for higher was blindsided by the council choosing In making the decision to change its mind, the council. If that quota.” a more conservative fishing level than NMFS regional administrator Pat Kurkul had happened, it indicated by the science the industry had said that council members had to clearly is unlikely the council would have made been reviewing. layout the rationale for such a change, its decision without understanding the after they had already accepted an analysis economic consequences. Because it was a final action, only an leading to a 41 million harvest. immense political mobilization with Secondly, the council had consistently petitions of more than a 1000 scallopers, Two principal reasons were given. First, underestimated open access harvests by the pressure from Congress, and pressure from the Massachusetts Governor, got the council to a point where they put reconsideration on the agenda.
In the process, there were a lot of bruised feelings. Rip Cunningham, vice-chair of the council, called the personal attacks on council members, and especially on the chair, John Pappalardo, ‘a baseless personal vitriolic and viscous attack that makes me want to say not just no, but hell no.’
However, Cunningham’s vote change was critical to the outcome. He also said that disagreement with council decisions and dissent can be a good thing, as it ‘has made us think about an important decision, and is worthwhile.’
‘Today’s discussion has been the kind of debate that this dissent should generate, and that makes me hopeful,’ he said.
One of the key elements of the decision was the groundfish industry’s support of the scallopers request for higher quota. They were willing to adjust downward their yellowtail allocations in order for the scallop industry to fish for more days.
www.lamonicafinefoods.com Vito Giacalone, manager of the Northeast
16 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-240-6332 Date The top ten... to reverse TAC www.seafoodnews.com Top Stories on the Web based on subscriber hits between Nov. 9, 2010 and Feb. 9, 2010. Go to www.seafoodnews.com for all the latest headlines
SCOM - Three seafood dealers indicted 1 for false labeling, misbranding, and evading duty on basa, perch - 1/29/10
Photo by John Sackton SCOM - Illegal Russian Crab surging Fisheries Survival Fund lawyer Drew Minkiewicz address council to make case for changes to 2010 scallop 2 again, US buyers face Lacey Act allocations. The meeting drew hundreds of scallopers and other fishermen, and was the largest industry turnout liability - 2/4/10 at a council meeting in recent years. DJ - Wal-Mart to focus on cutting Seafood Coalition, which is an association In his opening statement, council chair 3 costs by buying more directly from of 12 sectors of groundfish vessels receiving Pappalardo said ‘In my opinion, we always manufacturers - 1/5/10 allocations under the new catch share had a good relationship with the scallop system, said his group held 81% of Georges industry. Sometime after November SCOM - Two Alaska based salmon Bank yellowtail quota, 65% of Southern things went awfully wrong, and took a 4 and herring producers join to create New England yellowtail, and 78% of Cape terrible turn—an unprecedented situation new Seattle seafood sales company - Cod yellowtail. He said that they could in my eyes.’ 2/2/10 adjust within their network to deal with lower catch limits. They will be receiving In fact, the scallop fishery in New England SCOM - San Francisco Sea Lions show some compensation from the scallop fleet is one of the most successful rebuilding 5 up in Oregon - crab fishermen come for the change, which is only possible due stories in the U.S. From a failed fishery on huge concentrations (photos) - to the new system of catch shares. in 1994, with industry science and 1/11/10 cooperation with NMFS, a new closed The overall picture is that New England area management system has been SCOM - Seal Protestor throws pie in groundfishermen and scallopers are far hugely successful, and the fishery is now 6 face of Canadian Fisheries Minister more interested in getting the council to around two times its long term biological Gail Shea - 1/25/10 exhibit more flexibility and appreciation maximum productivity, and New Bedford of the economic impact of their decision continues to be the richest fishing port in than in fighting over 80,000 pounds of the nation due to scallops. DJ - Husband who supposedly died yellowtail by-catch. 7 from bad oysters turns up alive and The fact that the fishery is so healthy- well in Indonesia - 12/18/09 The dramatic blow up in New England was operating at 100% to 200% above watched closely by NOAA. In addition to long term bmsy (biological maximum SCOM - Daniel Pauly strikes discordant the political staffers in the audience, one of sustainable yield)—and that new 8 note at opening of Seafood Summit - NOAA head Jane Lubchenco’s top policy recruitment is going to result in much 2/1/10 advisors was also attending. higher catch levels in 2011 and 2012, made the industry feel the original BANR - AK Opilio prices come down With Lubchenco saying last year that New council action was arbitrary and totally 9 based on Japan purchases at $3.40 England was ground zero for implementing unwarranted.UB CIF; 9000 tons inventory still in China - a new catch share policy, and pledging 1/19/10 agency financial support for the transition This article is modified from one which to catch shares, it is important that NOAA originally appeared on Seafoodnews.com DJ - Newfoundland crab fishery recognize the ways in which ossified council on January 27, 2010 10 could be delayed as harvesters procedures can worsen relationships demand higher prices, processors balk between regulators and the industry. - 1/21/10
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 17 Collaborative concerns conjure creative culling… Mobile slaughter units facilitate “locavore” movement Eating locally grown fruits and vegetables The problem of “...it could well is not a new endeavor. In fact, the time getting livestock be a win-win honored tradition of visiting a roadside from smaller, situation for produce stand, and the popularity of often family- farmer, chef u-pick farms, has been around for as owned farms and consumer long as there have been cars—and it’s is connected growing. In this age where consumers with industry alike.” are increasingly concerned about where consolidation. Big their food is coming from, how it is raised companies dominate and the processing procedure, proteins the market. such as lamb, beef and pork, are having Presently, four a more difficult time gaining a foothold companies process in this growing segment. The “locavore” about 80 percent of movement may be sweeping the nation, all meat consumed but there is a big gap when it comes to in the United meat. Consumers want it, but farmers can’t States. The amount get it to them. of cattle in their feed lots number Farmers from Connecticut to California in the thousands are hoping that a specially built, 45- and large facilities Mobile meat processing units are gaining attention as a potentially expedient way foot, stainless-steel trailer, basically a are responsible to bring access to inspected processing to a community or region. slaughterhouse on wheels, may hold some for slaughter on a solutions. Officially called a mobile meat massive scale. At the processing unit, it could well be a win-win same time, small USDA inspected meat- Like with any venture, there are obstacles situation for farmer, chef and consumer processing plants have been shutting down. to surmount for sure. Neighboring a farm alike. In a 2009 interview by the Seattle that does not slaughter is a far cry from Times, Seth Caswell, president of the Regionally, such as in New England, this living next to a killing operation, and there Seattle Chef’s Collaborative, says he and is a reasonably significant problem. And has been some concern expressed regarding other chefs are looking forward to “getting not just for beef, pork and lamb. Small permitting and location. Bureaucratic a product I understand better and know producers of chickens and turkeys also have interference with a myriad of regulations how it was raised, what it was fed, how it difficulties getting their birds processed. and protocols to follow also make progress was butchered, how it was processed. I’m According to the USDA’s director of rural painfully slow. concerned with that, as somebody who development in southern New England, cooks at home, and also somebody who there are very few USDA-certified and But in this time of increasing concern over cooks in a restaurant.” inspected slaughterhouses available to health and environmental issues, along farmers in this area. In with a movement at the consumer level Connecticut, for instance, that advocates ingesting locally raised food, farmers who want the higher costs and governmental hoops are USDA’s stamp of approval viewed as worthwhile. Restaurants also so that they can legally get see locally raised proteins as a great selling their animals killed, cut point. Being able to say to a diner that the up and packaged for sale chef actually had visited the farm or has to food stores and local met the farmer has numerous benefits. restaurants, often have to take chickens or pigs across Although fledgling in its application and state lines to New York, not without a few obstacles to surmount, Pennsylvania or Vermont. mobile meat processing units have found After slaughter and a place in the heart of the locavore packaging the product then movement. They seem certain to change has to be shipped back to the way animals are slaughtered on Connecticut which greatly thousands of small farms that are the basis raises the costs to farmer for American agriculture and the industry and consumer alike. into which it has matured.UB
18 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 To your health… The first of the B vitamins to be discovered:
Vitamin Chemical name: Thiamine beneficial B1 B1 B vitamins are prevalent in an abundant There is little to no number of foods. There are over twenty risk of overdosing on Molecular formula: known B vitamins, one of which is B1. vitamin B1, but there C12H17N4OS The water-soluble B1 is more commonly are many instances known as thiamin, and it plays an of people having essential role in the metabolism of a deficiency in it. carbohydrates. It also takes on the Individuals that are Molecular weight: 265.36 g/mole responsibility of maintaining normal the most susceptible nerve function, heart health, and has been to a deficiency known to aide in memory and overall are those suffering from alcoholism, general symptoms of a thiamin deficiency, mental health. thyroid issues, liver disorders, fevers, but it can become more serious and cause and also women who are breastfeeding. problems with the heart and nervous There are many foods that contain Those experiencing the side-effects of a systems. thiamin, but it is also available in deficiency may have a loss of appetite, multivitamins, B complex vitamins, and tiredness, indigestion, and muscle Vitamin B1 plays a crucial role in the is sold individually. High quantities of B1 tenderness. These can be easily remedied body’s standard function and can be found are present in pork and also in the organ by ingesting thiamin supplements or by consuming a wide variety of foods. The meats of fish, beef, and chicken—especially consuming food that is rich in vitamin B1. conversion of carbohydrates into energy is the liver of these. Egg yolks offer a fair If the deficiency is significant, a person pivotal in allowing a person carry out their amount of thiamin, as do whole-grains, can be diagnosed with a condition known everyday tasks, and can be achieved by beans, yeast, nuts, and green peas. as Beriberi which results in not only the maintaining a well-balanced diet.UB
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X ______Sign here for approval and fax to: 732-240-6332 Date Conventions and conferences… Making the rounds with UB’s Reporter
National Poultry & Food International Poultry Expo Distributors Association’s Annual Convention Simultaneously held during this week was Urner Barry’s Reporter the 62nd annual recently visited the International Poultry National Poultry & Expo. More than Food Distributors 18,000 industry leaders Association’s Annual from the United States and around the Convention in Atlanta, Georgia held world made their way to the Georgia from January 26 – 29. With over 750 World Congress Center to view the latest registered attendees it was a wonderful equipment, supplies, and services used in opportunity to network with existing the production and processing of poultry, industry colleagues, and also to make eggs, and feed. There was also a multitude new acquaintances. Some highlights of industry-specific programs that we found of the week were the NPFDA Supplier very educational and worthwhile. Showcase where many poultry suppliers, from processors to transportation It was a whirlwind of a week and we companies, were able to show their latest certainly look forward to these events and best products to their potential next year.UB customers, as well as the Annual Awards Reception where the Member of the Year, Jon Poole, and the Lifetime Achievement recipient, Eric Joiner, were named.
P a c k e r s o f LIQUID, FROZEN, DRIED & SHELL EGGS
ESTHERVILLE Urner Barry’s “Ray Porter” attends a session at the 2010 International Poultry Expo in Atlanta. FOODS, INC. Estherville, IA 712-362-3527 SIOUXPREME EGG PRODUCTS, INC. Sittin’ on top of the world… Sioux Center, IA ® SONSTEGARD 712-722-4787 FOODS, INC. Subway gets a lift Sioux Falls, SD 605-338-4642 SONSTEGARD The new World Trade Center got its first to 105 floors, which is about the height FOODS, INC. Springdale, AR restaurant December 23, 2009—a sandwich of Windows on the World, a dining 479-872-0700 shop at the top of the Freedom Tower institution atop one of the original twin SONSTEGARD under construction. towers with a panoramic view of GEORGIA Gainesville, GA of New York and its harbor. 770-534-5644 SUN RISE A lift hoisted the Subway FARMS restaurant up the signature In addition to the chain’s Harris, IA skyscraper that marks usual menu selections, SOUTHGATE 712-735-6010 the rebirth of the Trade Richard Schragger, who owns FOODS, INC. Center’s 16 acres. The shipping container- the Freedom Tower franchise, said he will South Gate, CA turned-eatery opened in January and also offer hot dogs, hamburgers and New 562-622-6076 will keep moving up as the tower is built York’s famed pretzels.UB
20 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______A thing for the wing... Chicken wings: from garbage to glory The ascendance of the UB NE Wings The cost of wings has chicken wing over the last $1.80 retreated a bit from the all- few years has been highly $1.60 time highs recorded earlier noteworthy. Once a “throw- in the year but, as Super $1.40 away” item that traded for Bowl weekend drew near, $0.30/lb nearly 20 years ago, $1.20 many industry affiliates were values almost sextupled in $1.00 optimistic that demand price when a record high $0.80 would help to sustain steady of $1.74/lb was reached in to better market values. January 2010. In 2009 alone, $0.60 the growth of wing prices $0.40 One such sign of optimism ® was rather substantial as they $0.20 came from the Wingstop 06 01 96 91 07 02 97 92 09 04 99 94 10 05 05 00 00 95 95 90 90 08 03 98 increased $0.34/lb from the 93 chain which recently l- l- l- l- r- r- r- r- p- p- p- p- v- v- v- v- n- n- n- n- n- y- y- y- y- Ju Ju Ju Ju Ja Ja Ja Ja Ja Se Se Se Se No No No No Ma Ma Ma Ma Ma Ma Ma year’s beginning to end. Ma announced a 20 percent
UB NE Wings, Delivered, $ per lb. linear trend Miokovic ©iStockphoto.com/Vasko increase of their total annual An essential reason for this The record high quotation for chicken wings was set in January 2010 at $1.74/lb. system sales over 2008. occurrence has been the As the graph shows, such high prices were not always the standard. According to a company impressive materialization press release the national of wing-based restaurants. chain expected to sell more When the economy began its turn for the the launch of four flavors of fully cooked, than 5 million chicken wings by the time worse in 2008, many consumers looking frozen and easy to prepare wings. Even the Vince Lombardi Trophy was hoisted. for less expensive meal options flew to the 7-Eleven got in on the action last year when With this in mind, it is fair to say that the wing to get their fill. This gave companies they began selling wings at their quick-stop chicken wing has most definitely molted its like Buffalo Wild Wings® and Wingstop® stores in October. stigma of being a “throw-away” item.UB opportunities to expand their reach and make a profit during a time when most other foodservice establishments were losing large amounts of business and revenue. WESTERN SALES As the popularity of the wing grew, so did wing promotions. Buffalo Wild Wings had one such promotion in early 2010 which COMPANY offered the first 100 customers a coupon book good for six free wings a week for 52 weeks. Not such a spectacular story until Visalia, California 93279 • Tel. 559-732-0489 you realize that this particular restaurant was located in Chicago and that close to 200 people waited outside in the freezing cold weather just to have a chance to attain For All Your the free fried goodness. Another recent promotion was made by KFC® when they offered to repair various fire hydrants Poultry Needs across the nation in order to market their new “fiery grilled” wings. The phrase “put out the fire” comes to mind.
When corporations that were never known Specializing in Raw for selling the appetizing appendages started to set their focus on advertising, more wings came out of the system and, Turkey Meat in turn, prices advanced even more. Pizza Hut® released nationwide commercials for their WingStreet® eateries. The Call Ben or Steve at Margaritaville® brand recently announced 559-732-0489 VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 21
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Dated ______The great egg-scape… States look to attract California egg farmers
Just one year after costs as well as the uncertainty of how to California approved comply with the measures. EGG FRIENDL Y a measure allowing ESTA TES stricter rules on the “We have 20 million hens in this state, said treatment of farm Debbie Murdock, executive director of the animals, lawmakers Association of California Egg Farmers in in other states are an L.A. Times article. “It’s a huge expense seeking to introduce for us to have to move. It’s a huge expense legislation that for us to change our housing. A move like would attract chicken this, especially in this economic climate, farmers looking to can be very scary.” relocate. Nevada and Georgia have already While moving to another state is costly aggressively attempted too, officials of some other states are doing to recruit egg farmers what they can to offer incentives to poultry and are promising farmers, and HELP friendlier regulations perhaps give “We wanted WANTED! and lower costs, and their own areas APPLY to …make sure WITHIN other states such as a silver lining Idaho are looking to do in the way of our statures the same. increased tax could resist
©iStockphoto.com/Julie Weiss ©iStockphoto.com/Julie revenue and efforts by November 2008 saw new jobs. animal rights California pass a activists and ballot initiative known Idaho’s provide a as Proposition 2 which was designed to Republican place where prevent “cruel confinement” of farm Senator Tim [farmers] can animals in cramped conditions, like small Corder, for continue to be “battery cages” for egg laying chickens, or example, TURKEY profitable…” “gestation crates” for pregnant pigs. has been an VALLEY advocate of Measures such as Proposition 2 are a particular bill which would distinguish growing more popular nationwide as the between companion animals and FARMS Humane Society of the United States production animals, and at the same time is pushing to raise awareness of how give Idaho’s agriculture department full animals are treated. Since 2002, similar authority over farm-animal welfare. Mr. provisions have passed in Florida, Arizona, Corder is also drafting a proposal updating Oregon, Michigan and Colorado. Most state rules governing how large farms win recently, the Humane Society proposed business permits. He said the current a ballot measure for November 2010 rules needed to be tailored to specifically in which voters could vote to force the accommodate poultry farms. The BIGGEST Little Company Ohio Livestock Care Standards Board to in the Turkey Industry establish minimum humane standards for “We know that…some of the chicken farm animals, including prohibition from operations are looking toward Idaho,” said Specializing in confining veal calves, gestating sows or Corder. “We wanted to be very proactive Whole Turkeys, Breasts, egg-laying hens in a manner that prevents and make sure our statures could resist Turkey Parts, Ground Turkey, them from moving freely. The amendment efforts” by animal rights activists and Sausage Products, & Roasts also would require humane killing of cows provide “a place where [farmers] can Retail & Foodservice • Tray Pack and pigs, prohibit strangulation as a form continue to be profitable, while protecting Private Label Packing of euthanasia, and prohibit the sale of sick the environment for Idaho.”UB 112 S. 6th Street • P.O. Box 200 or injured cows or calves. Adapted from an article which originally appeared Marshall, MN 56258 on Foodmarket.com on January 13, 2010 Although the California initiative doesn’t Phone: 507-337-3100 take effect until January 1, 2015, farmers www.turkeyvalleyfarms.com are already concerned about the increase in
22 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 X ______Sign here for approval and fax to: 732-240-6332
______Date www.ody.bz [email protected]
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 23 Campus cuisine contains comfort food connection... Northeast college students gobble up carved turkey, clamor for clam chowder
Each year, Sodexo, Inc, a leading integrated food and facilities management services College Food Trends in 2010 company, monitors students’ food tastes, 1. Apricot-glazed Turkey taste buds and trends. Sodexo, says it’s 2. Meatloaf with Frizzle-Fried Onions been proven that good food boosts a 3. Vietnamese Pho (Rice Noodle Soup) student’s college experience, and this 4. Vegetarian Lentil Shepherd’s Pie enables foodservice providers and campus 5. Chicken Adobo (Mexican Stew with Chilies) nutritionists to work hand in hand in 6. Stuffed Pork Chops developing healthy, tasty and trendy 7. Vegetarian Jambalaya menus for students across the nation 8. Lemon Herbed Baked Tilapia “Items and the world. Sodexo’s culinary team in 9. Rotisserie Chicken that top the each region identified the top favorites of 10. Home Style Pot Roast list are regional college students. and global comfort Northeast College foods.” This year’s college food trends list reveals Food Favorites students want locally-sourced food that 1. Traditional Roasted Turkey provides comfort with a twist. Items that 2. Rotisserie Chicken top the list are regional and global comfort 3. London Broil foods. Another interesting trend shows that 4. Baked Cod out-of-state students love to explore regional 5. New England Clam Chowder fare in their new home away from home.UB ©iStockphoto.com/James Camp
Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable Food Products ConSIStent able Specializing in: • Turkey Qual Ity, DePenD ServICe ChiCken For Domestic Inquiries, • Pork Please Contact vincent louis at Beef tel. # 718-542-4401 or Fax # 718-542-0042 Website: http://www.vistafood.com fishE-mail: [email protected] • [email protected] ServICe CenterS Bronx, NY • Blue Springs, MO • Hope Mills, NC • Forest, MS San Antonio, TX • Colleyville, TX • Manchester, NH • Oceanside, CA 24 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Tasting fantastic flavors... Top tasting talent typifies totally tuned tongue Imagine you have heightened senses... your supertaster status is also due to an vision is keen, your hearing sharp, your increased number of fungiform papillae. smell is that of a bloodhound, and you These mushroom shaped papillae are can perceive more nuanced flavors with located on the top surface of the tongue your sense of taste than 75% of the rest of and concentrated towards the tip and America—delicious right? No. supertasters, edges. They house the taste buds which as they have come to be called, often find allow us to distinguish the five tastes: foods too bitter, sweet or spicy, and have a sweet, sour, bitter, salty, and umami. hard time tolerating specific foods. How do you know if you are a supertaster? A supertaster is a person who experiences The easiest way is to know is to literally the sense of taste with far greater intensity count the papillae on your tongue. First, than average. According to research from it is recommended to place some blue experimental psychologist and professor food coloring on one’s tongue, then place at the University something with a small hole in it the size of of Florida, Linda “Research a paper punch on your tongue and count
Bartoshuk, shows that the number of papillae you can see within Evans ©iStockphoto.com/Mark supertasters are supertasters the hole. If you count more than 25, you people with two tend to have are a supertaster. Non-tasters have fewer tasters tend to be chefs; and mildly or sometimes just more food tastebuds that are loosely arranged and sensitive tasters tend to be bakers and one dominant dislikes and larger and supertasters’ papillae are close financial experts.UB allele for the together and smaller. gene TAS2R28; perceive those without this bitter tastes Supertasters have been proven to have dominant allele in many more food dislikes and are able to perceive are known as non- different bitter tastes in many different foods. Food tasters. Statistics foods.” taste is extremely important to them show that in Asian and they vary widely in their preferences and African populations as many as 95% and are often passionate about food. of individuals are supertasters; in other They dislike strong, bitter foods like raw ethnic groups the trait is said to be rare; broccoli, grapefruit juice, coffee and in Caucasians, it is estimated that only dark chocolate. They also tend to find 25% of the population carries the genetic eating hot peppers more intensely painful predisposition. Women supertasters and are more likely to ask for sauce and outnumber men by 2 to 1. dressings on the side. In the food-related professions, highly sensitive tasters tend Researchers have long studied the to be “wine” people; moderately sensitive differences between groups of non-tasters and tasters. As a benchmark they use Since 1979 a compound, 6-n-propylthiouracil or PROP, to determine one’s ability to taste. PROP, a bitter substance, is applied to paper and then placed on the tongue. Non-tasters experience nothing, tasters Poultry SPecialtieS, inc. detect a moderately bitter substance, All Categories Poultry and supertasters encounter intense Retail • Food Service • Industrial • Export Professional Sales & Procurement Service bitterness. Having a bitter-sensitive allele Call Jim, Tommy or Jason on the TAS2R38 receptor gene predicts sensitivity to PROP. 479-968-1777 (Fax) 479-967-1111 Additionally, it is said that the finely P.O. Box 2061 • Russellville, Arkansas tuned tasting ability that comes with Email: [email protected]
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 25
X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891
Dated ______Date ______“Chicken-friendly” states... Some urbanites “grow their own”
Even before free-range and Cities Allowing Backyard Chickens organic eggs hit grocery store shelves, there was a growing Honolulu, HI movement among urbanites Seattle, WA across the country; thousands of Americans were discovering the Portland, OR challenges and professed benefits Boise, ID of raising backyard chickens. Madison, WI Besides the obvious benefit of having a “regular supply” of Rogers, AK fresh eggs on hand, proponents of backyard “flocks” claim that San Francisco, CA eggs from well-tended chickens St. Louis, MO are healthier and tastier. The droppings from the chicken can Baltimore, MD enrich compost while chickens Missoula, MT also provide natural insect control. Urner Barry’s Reporter S. Portland, ME compiled a list of some “chicken- Albuquerque, NM friendly” states and the number San Diego, CA
of birds they allow in backyard ©iStockphoto.com coops without permits or other 0 510 15 20 25 significant restrictions.UB Number of Chickens Permitted Source: KT LaBadie, Univ. of New Mexico
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26 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Cooking version of Russian roulette... Blowfish: a deadly feast In Japan, eating the honorable fugu government of Japan. As part of mandated (Japanese for pufferfish) is considered the food safety requirements, the fish arrives ideal of gourmet dining—and the cooking with its stomach already removed. In version of Russian roulette. Fugu, also addition, all fugu prepared in the United known as blowfish, globefish, or swellfish, States must be farm raised, meaning it has contains a potent and lethal toxin called been fed a carefully controlled diet that continues to increase. As of 2008, advances tetrodotoxin which is so deadly that the reduces the amount of the deadly toxin in fugu research and farming have allowed estimated fatal dose for an adult is assumed stored in the fish’s skin, liver and ovaries. some farmers to mass produce non-toxic ©iStockphoto.com to be a mere one to two milligrams. The U.S. only imports fugu one to three fugu. Many are now producing poison-free times per year during the winter months. fugu by keeping the fugu from consuming Blowfish toxin is mainly found in the tetrodotoxin-laden bacteria. eggs, liver and skin of the fish and affects If cleaned and dressed properly, the fugu a human’s central nervous system when flesh or musculature is highly prized and Today, the commercial preparation of ingested. There is no known antidote. considered a delicacy. Individuals in Japan fugu in supermarkets or restaurants is For consumption, blowfish must be have been known to pay the equivalent very safe and poisoning has become very cleaned and prepared properly so that the of $200 U.S. or more for one meal. The rare. Every year, however, from October organs containing the toxin do not cross- most popular dish is fugu sashimi which through March, millions of diners bet contaminate the flesh of the fish when is sliced so thinly that the pattern of the their lives on not getting fatally poisoned. they are removed. The toxin cannot be plate can be seen through the meat. The Thanks to strict regulations, and modern destroyed by cooking, drying or freezing. serving plates are often patterned with a fish farming, much has been learned Only licensed cooks who have served as an chrysanthemum—significant in Japanese about the deadly toxin of the blowfish apprentice in fugu preparation and which culture and symbolic of death. One and the culinary world is moving closer have passed an official test are allowed to Minnesota restaurant owner described to understanding the preposterous fish prepare it. The testing process involves fugu’s taste as the most unique thing he’s known as the world’s most deadly feast.UB a written examination, an identification ever tasted and depicted his experience test and a practical which involves fugu as blending the chewy texture of jumbo preparation. Only 35% of applicants are clam with the soft and mellow flavor of said to pass the test. whitefish.
Although personal importation of fugu The most prestigious edible species is the into the United States is prohibited, the torafugu or Tiger Blowfish—it is also said to FDA has permitted it to be imported and be the most poisonous. Other species are served in authorized Japanese restaurants eaten and the Japanese Ministry of Health by certified fugu chefs on special occasions. and Welfare has a listing of the edible A cooperative agreement with the Japanese species and their edible body parts. Ministry of Health and Welfare ensures Boston fugu is properly processed and certified Despite the risk, fugu dishes remain safe for consumption before export by the as special feasts in Japan, and demand LoBster Blowfish Company FastFacts US & Canadian Plants 75,000 lb. US Capacity Some predators, such as tiger sharks and sea 500,000 lb. Canadian Capacity snakes, are unbothered by the pufferfish’s natural toxins. Domestic & Overseas Air Freight Fugu is the only delicacy officially forbidden 5 Minutes From to the Emperor of Japan for his own safety. Logan International Airport One blowfish has enough toxin to kill 30 adult Specializing In humans, and there is no known antidote. Last Minute Orders Blowfish are the second most poisonous vertebrate in the world, the first being a Golden Year Round Supply Of Poison Frog. Jumbo & Hard Shell Lobsters Since 1958, only specially licensed chefs can prepare Phone 617-464-1500 and sell fugu to the public. Fax 617-464-1131 ©iStockphoto.com/Ernst Daniel Scheffler VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 27
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Date ______Eye on dining... St. Paul: sizzling, savory and... sexy? By Jim Buffum visited boasted late night munchies. You are great here as well, and the side dishes know, the kind you work up a serious are above average in both quality and size. During my career I have probably been appetite for when pressing palms and The St.Paul Hotel is also an outstanding to St. Paul, Minnesota close to 100 times. walking the show floor all day! Well, place to stay. The bar is exceptional in On many visits it was so cold that the ears St. Paul has its late night place and mixology and selections! would freeze on the dairy cows or so hot it is the famous Mickey’s Diner. This that stepping outside was like walking into landmark has been featured in many There are many unique places in the St a steam room at the local ‘Y’! No matter movies including the Mighty Duck series Paul downtown area that can offer you a what the weather, enjoying some really from Disney. There is not much better fine meal. Right across from the St. Paul great food in a town that rolls the sidewalks than a BLT and fries at 3am at Mickey’s, is Kincaid’s, another one of the places up relatively early was never an issue. everything on the menu is prepared to that I like to visit on a regular basis. order and very tasty. They have some unique specials and a During the Reporter’s many travels to not thorough wine list. Tanpopo is an up and so exotic locales, many of the areas we For those who have been following our coming Thai restaurant that is building a dining adventures throughout the U.S., great reputation in the you have probably figured that I love a Twin Cities area. It is “…my great steak. St. Paul has its share of fine well worth it to expand favorite dining joints that satisfy that need. But your palate and stop by. here’s the kicker, my favorite meal in St. St. Paul’s suggestively meal…is Paul is the Beer Battered Walleye Pike at named Strip Club is the Beer the St. Paul Hotel’s one and only Grill “just a cheeky pun Battered
Photo courtesy Minnesota Historical Society http://nrhp.mnhs.org/ | Yelp Room. I experienced this delight for the on the restaurant’s Walleye Mickey’s Dining Car was manufactured in New Jersey first time over 25 years ago and have had it signature dish, the strip Pike…” and shipped by rail on a flat bed to its present location. at least once during every visit! The steaks steak, which can be ordered with any number of scandalously named sauces, including ‘XXX-cargot’ butter or ‘shrimp trampi.’ It was a bold move to name an upscale steakhouse Dolphin Shipping “Strip Club” but it’s also a pretty great way to announce the restaurant’s & Trading, Inc. mischievous sense of humor, and the name definitely gives business a bump! (Or is it a grind)? P.O. Box 640 • McDonough, GA 30253 [email protected] So while you’re in St. Paul attending the MWPF show at RiverCentre, take the opportunity to visit one of the many 770-957-5534 eclectic dining experiences available to you in and around the Twin Cities area. Tell Primary them Urner Barry’s Reporter sent you!UB agricultural Dolphin Shipping and Trading, Inc is an Products Reporter FastFact exporter of agricultural commodities Alektorophobia: with a focus on shell eggs Fresh shell eggs fear of chickens egg Products Our main areas are the Middle East, APPles Europe, Far East and Caribbean PeArs citrus
28 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-240-6332 Date Yes We Can We Do Quality BINH AN SEAFOOD USA, INC. 300 N. Alpine Drive Beverly Hills, CA 90210 Tel: (424) 204-9434 Fax: (424) 204-9861 E-mail: [email protected] www.bianfishco.com
Quality in the Factory Quality in the Farm Quality of Services Quality of the Products Quality in Life Quality for You
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 29 Designer dishes devised from dashboard dining... Faux haute cuisine is foodies’ folly
Think twice about the next time you foodie, Eric Trinidad, experiments in Spicy order a Big Mac. No. Not because of its transforming fast food into fancy food on a Chicken Sushi (Fancy nutritional content, but because of its weekly basis. Popeyes potential. Imagine turning it into a creative Chicken) culinary dish. Impossible! Not at all. One Trinidad, a Brooklyn, NY resident, is a freelance interactive designer and writer BEFORE who runs FancyFastFood.com (tagline: BEFORE “Yeah, it’s still bad for you—but see how good it can look!”), a one-man blog experiment that demonstrates how to Seared Pollock Cake AFTER with Southwest achieve the ultimate recession-chic food. Ramalan Sauce He’s turned Popeye’s chicken into spicy (Fancy Filet-O-Fish) sushi, Tim Hortons donuts into tiramisu, Nathan’s hot dogs into faux foie gras, and Big Macs into elegant strips of “McSteak.”
“Every day I’m thinking about how absurd a new creation is posted complete with it is,” Trinidad said. photos documenting the construction. While Trinidad rotates the fast food Trinidad’s Web site shows how he buys establishments he visits, the process is fast-food dinners, deconstructs them in his always the same. kitchen and then reassembles them into He brings a meal “He brings a AFTER meals resembling haute cuisine. Each week home, pulls it meal home, apart, then puts pulls it it back together apart, then (a food processor puts it back United insUlated strUctUres cOrp. is often involved) to make it look together... One source • 40 years of experience • Over 2,000 projects like a gourmet to make it dish. His only look like Why choose anyone else? rule for himself a gourmet ARCHITECTURE • ENGINEERING • CONSTRUCTION is that everything dish.” in the finished dish must be available at the same fast-food Cold Storage SpeCialiStS for over 40 YearS! restaurant, with the exception of a small decoration, often organic herbs, which are UISC is not your ordinary company. Our added “for garnish and a touch of irony.” staff of highly qualified, service-oriented professionals is committed to your project As for the taste? “They all pretty much taste from site selection and design straight the same,” Trinidad said. through to completion. Instead of juggling several bids from Trinidad said one of his favorite dishes to many sources, you can count on us to try was “Tacobellini”—ravioli made from manage every aspect of your project with two Taco Bell Burrito Supremes. And the experience, innovation and quality. One only dish to taste like more than the sum company and one source of responsibility. of its parts... corn chowder made entirely We’re dedicated to on-time, in-budget from ingredients purchased at KFC. completion and your ongoing success! Contact Peter Heraty The site, features tongue-in-cheek recipes or Larry Lantero, Jr. and luscious photos, and has received plenty of media attention. While it may 708.544.8200 not represent a full-blown culinary trend, it does illustrate the enduring appeal of www.unitedinsulated.com playing with your food.UB
30 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-240-6332 Date From Urner Barry... Release of 2nd edition “Commercial Guide”
The Commercial Guide to Fish and Shellfish, produced by Urner Barry, is n itio ge to see designed to acquaint buyers and sellers of seafood with the most significant ed e pa ond th Sec urn m the commercially available species of finfish and shellfish in the U.S. market. T ple fro sam uide” a cial G mer As an essential reference for the industry professional, the Commercial om Guide to Fish and Shellfish acts as a lexicon for over 100 different species “C of fish and shellfish. Complete with detailed descriptions specific to the species, each entry provides the user with all the vital information necessary to purchase, sell and consume both imported and domestically available seafood. The This easy-to-read guide encompasses all aspects of each type of Commercial fish—identification, species descriptions, common and market names, average market sizes, eating qualities, nutritional data, product forms, fishing methods, packaging descriptions, and global supply; plus Guide to an interesting “fish fact” for each listing. Additional features like a product forms review, primer on fishing techniques, and a complete Fish and list of market terms round-out the book. Shellfish Urner Barry is pleased to announce that the second edition of this popular title will be available March 2010. Several new fish and shellfish species not previously featured, have been added. The second edition also boasts expanded lobster and shrimp coverage. For a preview, please turn see the next two pages.UB
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 31 Yellowtail
Nutrition Facts Specifications Serving Size: 3.5 oz
Market names Amberjack or Yellowtail Amount Per Serving Calories 146 Calories from Fat 47.3 Scientific name Seriola quinqueradiata % Daily Value* Water 74.52g Common name King Amberjack Total Fat 5.24g 8% Saturated Fat 1.3g 6% Cholesterol 55mg 18% Description Protein 23.14g 46% Iron 0.49mg 3% Yellowtail, Seriola quinqueradiata, is probably best known in the U.S. as a Sodium 39mg 2% sushi/sashimi called Hamachi. Its FAO name is Japanese amberjack. It is Omega-3 N/A probably the most valuable member of the jack family and is a large, fast, *Percent Daily Values are based on a 2,000 silvery fish that the Japanese have successfully farmed for many years. In calorie diet. Your daily values may be higher or Japan the adult fish are called Buri while the younger fish are Hamachi. lower depending on your calorie needs.
This is a sample spread from Eating Qualities Full Medium the newly revised 2nd Edition This oil-rich fish is largely reserved TASTE of “The Commercial Guide for use in sushi restaurants and to Fish and Shellfish” considered one of the best for eating raw. Also suitable for grilling, cooked Light yellowtail meat is white, tender and delicious. Firm Moderate Delicate TEXTURE
32 Yellowtail Urner Barry Yellowtail3 32 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
200 201 CGFS Yellowtail.indd 200 1/27/2010 4:41:42 PM Yellowtail has been farm-raised from wild stock in Japan since Fish Fact the 1960s. Production increased substantially during the 1970s. Today most yellowtail is farm-raised.
Yellowtail are now almost exclusively farmed and almost all of it in Japan. Fry, called mojako in Japan, are harvested under drifting seaweed. They are taken with the seaweed and placed into floating cages in the coastal Pacific. It takes about two years for yellowtail to reach a commercial harvest size of 10–14 pounds. They are then harvested live by boat and brought to the Vacuum packed fillet. processing plants. Japan is now producing over 150,000 tons of yellowtail per year.
Yellowtail is an oily fish with PaCk a delicate meat and a small DeSCrIPTIOn flake. In the colder months the Vacuum Packed meat tends to have a higher fat 1/4-6 lb content. Raw, it has a white to golden flesh and may display Hamachi sashimi and sushi. a dark reddish line at the edge of the fillet. While most yellowtail is served raw another product from yellowtail is mostly cooked. Hamachi PrODUCT kama is the yellowtail collar, the FOrM shoulder area right behind the Fresh & Frozen head. Hamachi kama is generally half fish fillet served baked, broiled or grilled (skin-on, with the bone-in. collarbone-in)
Hamachi kama.
Global Supply
TOP COUnTrIeS: Japan
Yellowtail Urner Barry Yellowtail 33 VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 33
200 201 CGFS Yellowtail.indd 201 1/27/2010165-168 4:41:54 Side PM b NGO’s ARE embracing changes… Daniel Pauly strikes discordant note at
by John Sackton Daniel Pauly suggested that this is the future TAC has been set aside for recreational of seafood. fishers, and on the West Coast, struggles At the opening of the seafood summit to force halibut recreational catches in Paris, keynote speaker Daniel Pauly Pauly compared global fisheries to a under the existing management scheme called for an end to large scale industrial ponzi scheme, in which new capital (fish has consumed the N. Pacific Fisherey fishing at the same time as hundreds of stocks) was continuously required to pay Management Council. industry and NGO activists met to discuss companies for the stocks used up. As a the immense real world progress that has result, he said fisheries have expanded But even more egregious was his utter been made in creating a sustainable global geographically, have expanded in the depth unwillingness to recognize the changes seafood industry. at which they fish, and have expanded wrought in recent years by industry that taxonomically, by commercializing new has made a serious commitment to solve The Seafood Summit opened in Paris on species such as orange roughy, and that problems. For example, IUU fishing, January 30, 2010, with an overflow crowd eventually such expansion must stop. one of the single greatest drivers of the attending a day of Tuna workshops. On overfishing Pauly describes, has been day two, the main conference began with His presentation angered many of the effectively ended in the Barents Sea and over 650 in attendance. practical seafood persons in the audience the Baltic Sea by the actions of industry because his 30,000 foot view was riddled and NGO’s, and eventually governments. Pauly, a professor at the University of British with misstated facts to fit his overall Columbia, is well known for his work with conclusions. One small example was The heart of the Seaweb conference has the Pew supported Sea Around us Project, his claim that recreational fishing and been precisely to promote the fact that and his numerous papers claiming that discards are not considered in setting industry and environmental NGO’s could global fisheries have declined past the point fisheries removals. In the U.S. at least, work together with market solutions of no return, and that the future will see the that is clearly not the case. In fact about to address problems of overfishing and extinction of commercial fishing. 35% of the total Gulf of Maine cod sustainability.
Examples of this abound at the conference.
For example, Alex Olsen, of Espersen, a company founded to process Baltic cod and one of the largest whitefish suppliers in Europe, said that they were approached by Greenpeace to halt all purchases of Baltic cod because the fishery was so depleted, and there was such a high level of IUU fishing—around 40% of the total. Part of the problem was the unwillingness of 4689 South 400 West Poland to enforce regulations and reduce P.O. Box 480 vessel capacity to match the stock. Huntingburg, IN 47542-0480 Instead of a boycott, Espersen said they were going to solve this problem - and they WWW.farBeStfOOdS.cOm entered into a Fishery Improvement project with Sustainable Fisheries Partnerships, Ann Block (812) 683-6626 one of the major NGO’s at the conference. Ryan Downes (812) 683-6627 Greg Meyer (812) 683-6625 Working with the fleets and the Baltic Fax# (812) 683-4226 governments, they were able to convince Poland to close the fishery for six months, and enforce the closure. At the same time, they invested extensively in how to track IUU fish, and know that all fish landed were legal. With SFP, they prepared the fishery to qualify for MSC certification, and now the Baltic Sea Cod—the Poster memBer Of tHe NatIONal turkey federatION Child of abusive fishing for Daniel Pauly— 34 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______“Pauly compared global fisheries to a ponzi scheme…” Daniel Pauly strikes discordant note at opening of seafood summit
will be MSC certified this year. it will be because a combination of industry, NGO’s, and local Russian companies IUU fishing in the Baltic has declined worked to adopt and enforce the needed from 40% to zero. Pauly might have a enforcement and monitoring framework. point if this was an isolated instance. But it is not. In Indonesia, SFP working with Phillips Foods has proposed a crab council and The same thing happened with Findus has helped gain government support for Jennifer Jacquet courtesyPhoto Dr. and the Scottish Nephrops (Norwegian a program that will lead to conservation to sell certified aquaculture products. Lobster) fishery, which supplies the iconic rules for the crab industry, and long ingredient for their Scampi product. Again, term funding to pay for monitoring and Safeway recently announced a partnership Findus instituted a strict electronic log enforcement. with Fishwise. book and traceability scheme, and the incidence of ‘black fish’ that bedeviled the These partnerships are the heart of the Target and the Monterey Bay Aquarium fishery in the past decade came to an end. conference, and why industry is willing to are working on fish sourcing, and although work with the NGO’s. in this case the advice was to drop farmed Peter Hajipieris, Director of Sustainability salmon, the Monterey Bay Aquarium for Birds Eye Iglo, perhaps said it best: The number of these partnerships is is now hiring staff to address these rapidly increasing, and the various NGO partnerships full time. ‘In the last three or four years, industry groups vie with each other to sign up has been the prime driver of real change ‘clients’. WWF has played an extremely constructive [partnering] with NGO’s that have role partnering with the major global embraced these changes, and this for For example, the GAA has announced example, led to the EU introducing IUU today a new partnership with ALDI USA Continued on page 62 legislation’ that went into force this year.
‘All the low hanging fruit has been Distributors of picked’, Hajipieris said, ‘now we are the finest starting to deal with more difficult parts Protein ProDucts of the world where governments have less transparency with fisheries’, and where Beef the problems are immense. Pork
Examples of this engagement abound at Poultry the conference, which is why Pauly’s speech Seafood was so discordant. Veal & lamB In the Russian salmon fishery, it is ProceSSed meatS estimated that IUU fishing accounts for Natural ProductS Celebrating 20 Years about 50% to 150% of official landings. With a fishery this year of over 500,000 cheeSe THE HARVEST FAMILY OF COMPANIES tons, total take of pink salmon in Russia Sales Offices in: including IUU fishing was likely over 1 Since 1989, From Our Door to Yours. million tons. San Diego ...... 800-653-2333 Los Angeles ...... 800-653-2334 Yet, industry and NGO’s, again in this Los Angeles (JSS) ...323-584-3160 case the Sustainable Fisheries Partnership Sacramento ...... 866-318-6328 and the Wild Salmon Center, together Phoenix ...... 800-883-6328 with major buyers and the MSC, have begun addressing this, bringing individual Denver ...... 800-306-6328 river systems into a monitoring and Kansas City ...... 800-653-6328 control scheme. Russian salmon is a huge Orlando ...... 800-883-7777 sustainability problem, but the Russian Far Portland (WBX) .....800-547-9801 East is an even greater salmon producer Est.1989 than Alaska, and if the runs are to survive, Make us your first call! VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 35
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Dated ______Gobbling turkey across the globe... Top five turkey meat consuming countries (Countries for which current data is available)
Brazil
Mexico
EU-27
Canada
United States
1 3 5 7 9 Per Capita Consumption in Kilos 2008 preliminary data
Source: USDA, FAS, Livestock and Poultry: World Markets and Trade, various issues Bloor ©iStockphoto.com/John
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
36 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Not who you know, but how you are known… Piscatorial politics Contributed by John Connelly, big city. A long term relationship with their President, National Fisheries Institute legislators through good times and bad made a call from these now irate oystermen Hubert Humphrey knew a little something one to be taken seriously. about politics. After all he “The right While newspaper editorials from Florida was a Mayor, a to be heard to Franklin Street in the Big Easy called Senator and the does not the proposal “drastic,” “unfair” and openly Vice President automatically asked if the government should “be in the of the United include the business of banning food,” the foot soldiers States. In all of now on terra firma Washington were not right to those capacities wasting time with introductions and get Humphrey came be taken acquainted luncheons. Their political in contact with seriously.” supporters inside the beltway were already constituents moving to cut off funding for parts of who, with one project or another in mind, Hardy ©iStockphoto.com/Matthew FDA’s misguided plan and were speaking would attempt to practice a particular art and Mike Voisin from Motivatit Seafood, loudly about the issue, insisting they “stand of persuasion—that is, lobbying. For a man along with a legion of politically active united to opposed it,” describing it as so besieged by requests, one of his most supporters, were on the proverbial and “completely unjustified,” “out of left field” famous quotes takes on an insightful air. literal next flight to Washington. But it was and “unreasonable.” how they’re known in Washington that Humphrey once said, “The right to be made their concerns issue number one for Three weeks later the FDA shelved its heard does not automatically include the the people who represent them on the Hill. flawed proposal in favor of more studies on right to be taken seriously.” This was not Al and Mike’s first trip to the the plan and its impact.UB
In Washington, politicians hear from people all the time. But they often only hear from them when they’re complaining, when there’s a problem or when they need something. Those constituents certainly have a right to address their elected leaders, to vent and to exercise constitutional privileges; but as Humphrey taught us, they also have the right to be ignored.
It can be said about Washington that it’s a town built on who you know. But the truth is it’s more about how you’re known than who you know. How does your Senator or Representative know you? Do they know you as the industry hack who can be counted on to wail in the lobby whenever • Foodservice • Retail • Export • there’s a crisis? Or do they know you the way the Louisiana delegation and other • Fresh & Frozen • Whole birds • Gulf Coast states know their constituents? • Bone-in breast • Tray pack •
In October the U.S. Food and Drug • Map grind • Ground chubs • Administration announced a stunningly • Boneless roast • ill-conceived plan to ban raw Gulf Coast • Private label is available • oysters, a move that threatened thousands of jobs and put the future of the fishery in ContaCt: serious question. Kent Puffenbarger, Patrick Fowler, Henry Blue or After this announcement Al Sunseri Katie Prestage • www.PrestageFoods.com from the Gulf Oyster Industry Council St. Pauls, NC 28384 • 1-800-679-7198
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 37
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Dated ______Outlook for 2010 is positive… After the Great Recession, look ahead By Joel L. Naroff catastrophe, ducked and covered as economy is in good shape. Critically, the confidence collapsed. People considered job market remains in disarray. Yet even It’s a new year, and it their prospects and decided shopping was here the news is getting better. There was seems almost everyone a luxury they could do without. Spending actually some is glad to forget 2009. slowed, and the economy receded at the modest job “Since the labor Yet we have come an fastest pace in nearly 20 years. By March, growth in market always incredibly long way in just the stock markets had cratered and all November, lags the turn in one year. Twelve months hope seemed to have faded. the first rise the economy, it ago, a worldwide financial in two years. Joel L. Naroff meltdown and a multi- Fast-forward six months and we start True, the may be many year recession looked inevitable. Today we 2010 with a totally different mindset. gain was not months before are asking why growth isn’t stronger and The Great Recession has ended as the backed up we see decent jobs aren’t plentiful. economy has expanded now for two by another job growth.” consecutive quarters. Consumers are increase in Looking back on it, 2009 was an amazing spending a little more and have started December, but I wouldn’t be surprised if year. After the bankruptcies came job visiting motor vehicle showrooms again. that decline turns out to be just a bump in losses that were breathtaking. Corporate The housing market has stabilized with the road. strategy was simple: Survive. That meant home sales improving and prices firming. slashing costs and hunkering down. In Manufacturing output is on the rise, and More consistent payroll gains are near, just six months, companies reduced their consumer and business confidence is but it is not likely that jobs will become payrolls by nearly 3.4 million workers. The getting better. Even the equity markets plentiful. Since the labor market always unemployment rate rose from under 8 have rallied dramatically from their lows. lags the turn in the economy, it may be percent to more than 10 percent. many months before we see decent job Still, it’s hard to convince a lot of people, growth. We may not see a return to full Consumers, surveying the economic especially those looking for work, that the employment for several years.
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38 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Iowa leads the way...
Finally, there is the outlook for interest rates. The Fed looks to be on hold for an Top ten egg producing states extended period, though I believe some rate hikes will occur this year. At the same 0 time, longer-term rates could react sharply to an improving economy and rise even before the Fed starts acting. 0 6 9 4 We have survived the Great Recession 2
1 3 0 5 and the outlook for 2010 is positive. But 8 right now there are no engines of growth illions that seem to be revving up. Since jobs, confidence and consumer spending tend 5 10 0 4 to move together, households are not likely 7 to change their careful spending ways 6
significantly. That level of demand may 0 3 not be enough for businesses to speed up hiring and spend heavily on machinery, Number of Layers in M in Layers of Number
equipment or other capital goods. And 0 2 even the stimulus funds will run out this year. The expansion will continue, but growth this year could turn out to be less than we all are hoping for.UB 0 1 Georgia Nebraska Texas Pennsylvania Ohio 9.5 Minnesota 9.9 Florida 14.1 California 20.5 Indiana 25.6 Iowa Joel L. Naroff is president of Bucks County- 9.7 10.4 18.3 23.8 52.6 based Naroff Economic Advisors. E-mail him at [email protected]. Source: American Egg Board
www.radlo.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 39
X ______Sign here for approval and fax to: 732-240-6332 Dated ______Tweeting the traits of turkey... National Turkey Federation provides
Contributed by the American diet. The ultimate goal is (@turkeygal) will “The ultimate the National Turkey Federation to elevate turkey’s visibility and presence share newsworthy goal is to on these platforms by posting new articles about elevate It seems as though “tweets” and weekly content and increasing consumer turkey’s nutritional turkey’s “posts” have become part of everyday interaction while obtaining a larger profile and ideas visibility and conversations. Building on the success of audience. for serving turkey last year’s launch on social networking timed to seasonal presence…” platforms, National Turkey Federation “Including social marketing in the events, promotions (NTF) will continue to keep turkey in these unveiling of the new ‘upgraded’ marketing and special observances. conversations with more program this March will “tweets” and “posts” as be a great way to excite Christmas proved to be the perfect part of its social marketing and engage consumers opportunity for NTF to provide consumers efforts in 2010. Whether it about eating turkey more with seasonal ideas. To kick off the holiday is on Facebook or Twitter, often,” said Sherrie season, the Federation created a page on NTF’s marketing efforts Rosenblatt, NTF’s vice EatTurkey.com titled, “‘Tis the Season” will have a unified strategy president of marketing and that included appetizer, entrée, side dish that includes a call to action to visit communications. “Social media platforms and dessert ideas for the holidays. NTF EatTurkey.com. are the perfect mediums for showing touted the page on Facebook and Twitter consumers the advantage of adding turkey in December and received 1,125 Web All of NTF’s social media efforts this products to the family diet.” visits, a 250 percent increase compared to year will build on the new marketing the prior month. campaign planned to launch in March that NTF’s Facebook fan page (Turkey. The redefines turkey as the way to “upgrade” Perfect Protein®) and Twitter account The Federation also wanted to encourage
CAL-MAINE FOODS, INC. 3320 Woodrow Wilson Jackson, MS 39209 Contact Dolph Baker (601) 948-6813
Fax (601) 949-7845
40 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______‘upgrades’ on social media platforms
consumers to develop new recipes that are then shared on Facebook and Twitter. In an effort to increase consumer interaction on such platforms, NTF participated in its first “tweet up,” or real world meeting of people promoted through the online Twitter service. NTF sponsored the Social Media Club of D.C.’s (SMCDC) “Iron Chef” style cook-off with turkey as the “secret” ingredient. Six members of SMCDC competed for the title of Iron Chef in a battle judged by local food writers and bloggers. The winner, William Neuheisel, created pomegranate glazed turkey cutlets. turkeygal1225) by encouraging viewers “Our first ‘tweet-up’ proved to be an to share videos and news about the turkey outstanding success with our messages industry. NTF says the benefit of getting on Twitter reaching more than 30,000 people to think about eating more turkey is evident in direct increases people,” said Rosenblatt. NTF’s interactive marketing plan will in Web traffic to NTF’s site. continue to engage new and frequent In addition, NTF will elevate its visibility visitors to EatTurkey.com. Be sure to join on YouTube (www.youtube.com/ them on Facebook and Twitter!UB
www.houseofraeford.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 41
X ______Sign here for approval and fax to: 732-240-6332 Date The meat industry gets a new bible... Meat Buyer’s Guide undergoes revision for 2010
This spring, an and associated will find themselves “This guide all-new Meat companies that in need of a Meat Buyer’s Guide is can help you share a continuing Buyer’s Guide. Whether to be released. become more commitment to provide it’s beef marbling, Since 1961, this knowledgeable their foodservice quality and yield book, which about beef, customers with reliable grading, photos and is now in its pork, lamb, and consistent meat, specifications of meat 6th edition, veal, chicken, poultry, game and and poultry cuts, safe has educated turkey, duck, other food products. handling procedures, people on meat goose, game this guide can help identification birds and New to this edition of you become more and much the book are Spanish knowledgeable about processed more. Those translations for all cut beef, pork, lamb, veal, new to the meat.” names, information on chicken, turkey, duck, trade, industry Canadian grading and goose, game birds and veterans, chefs, restaurant owners and nomenclature, which processed meat. companies allied to the food industry have makes it fully applicable used the book to learn more about the to the Canadian meat trade, the addition In addition to the book, NAMP will also meat products we buy sell and eat. of more than 70 new color photographs be releasing new versions of their popular and the latest descriptions of cuts and wall posters and notebook charts. The book is published by the North processing options. American Meat Processors (NAMP) For more information on the Meat Buyers association. NAMP is a non-profit trade At some point in their career, most people Guide, NAMP charts and posters, go to the association comprised of meat processors who are in or who serve the meat business NAMP website at http://shop.namp.comUB
DOMESTIC & INTERNATIONAL TRADERS Poultry, Beef, Pork & Seafood www.epoultry.com PONTE VEDRA BEACH, FL Corporate Headquarters The protein people since 1954 Tom Rueger, CEO • Mike Hagarty, CFO (904) 543-9410 • Fax (904) 543-9493
N. LITTLE ROCK, AR FT. LAUDERDALE, FL Jim Burke Export division (501) 771-4046 • Fax (501) 771-4739 Martin Piffaretti • Angelica Rangel Olga Starodubtseva SPRINGDALE, AR (954) 983-6211 • Fax (954) 983-9869 Beth Parma • Kyle Pendergraft (479) 717-2633 • Fax (479) 717-2635 ATLANTA, GA Joshua Morrill BURBANK, CA (678) 388-9799 • Fax (678) 690-8491 Jon Poole • Chris Myatt (818) 841-7500 • Fax (818) 841-7507 HAMMOND, LA Mike Delaney PONTE VEDRA BEACH, FL (985) 345-3458 • Fax (985) 345-5153 Thad Eshelman • Ted Rueger (904) 543-9429 • Fax (904) 543-9493 WEST CHESTER, PA John Duffy FT. LAUDERDALE, FL (610) 692-6232 • Fax (610) 692-6234 Joe Reid • Henry Buzgon Brandon Reid WELLSBORO, PA (954) 983-6211 • Fax (954) 983-9869 Tom Mitchell (570) 724-9200 • Fax (570) 724-9204
42 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Dated ______Sign here for approval and fax to: 732-240-6332 The “Reporter” quiz... North American restaurant slogans and advertising
1. In 2008, which Canadian casual dining 6. Back in 1984, this fast food chain had a restaurant would assure you that slogan that would forever become a part “You’re Among Friends”? of American culture. Which company “Big Mac, Mc DLT, a Quarter-Pounder A. Boston Pizza coined the phrase “Where’s the beef?”? with some cheese, Filet-O-Fish, a B. Kelsey’s A. White Castle hamburger, a cheeseburger, a Happy Meal. C. Chili’s B. A&W McNuggets, tasty golden french fries, D. East Side Mario’s C. Wendy’s regular or larger size, and salads: chef or D. Burger King garden, or a chicken salad oriental. Big Big 2. This popular fast food chain had instant Breakfast, Egg McMuffin, hot hot cakes, success in 1988-89 when they released 7. Every year around February this and sausage. Maybe biscuits, bacon, egg an advertising campaign that had a Canadian-based quick service and cheese, a sausage, Danish, hash browns song known as the “______restaurant encourages us to “roll up the too. And for dessert hot apple pies, and $1,000 000 Dollar Menu Song”. In the rim to win” (you have to roll the R’s sundaes three varieties, a soft-serve cone, lyrics, it used all the items that were on when you say it). Which restaurant is three kinds of shakes, and chocolaty chip the menu at that time. What was the this? cookies. And to drink a Coca-Cola, Diet name of the fast food chain that goes in A. Dunkin’ Donuts Coke, and orange drink, A Sprite and the blank? B. Krispy Kreme coffee, decaf too, A low-fat milk, also an A. Wendy’s C. Tim Horton’s orange juice. I love McDonald’s, good time B. McDonald’s D. Starbucks great taste, and I get this all at one place... C. Burger King The good time great taste of McDonald’s!” D. A & W 8. Which popular children’s themed restaurant is known as the place 3. D. Chili’s 3. Back in 2004, this popular casual dining “Where a kid can be a kid”? Advertising Age magazine listed the song chain had a catchy doo wop tune done A. Play Now as #1 on its “10 Songs Most Likely to Get a cappella style. It started off with “I B. Chuck E. Cheese’s Stuck in Your Head” when the campaign want my baby back, baby back, baby C. Bullwinkles was launched. back, I want my baby back, baby back, D. Kidopolis 4. A. Domino’s Pizza. baby back...”. What restaurant had this The Noid was a speedy little guy in a song? 9. What popular submarine chain is red suit who was always trying to wreck A. Tony Roma’s always encouraging us to “Eat Fresh”? Domino’s Pizza. The Noid became so B. The Outback Steak house A. Subway popular that there were two video games C. Montana’s B. Blimpie’s made after him: “Avoid the Noid” for D.. Chili’s C. Quiznos home computers and “Yo Noid!” for the Nintendo Entertainment System. 4. In the 1980s, which pizza company 10. Up until the mid 1990s, this company 5. D. Dairy Queen. warned us to “Avoid the Noid”? would boast that its products were 6. C. Wendy’s. A. Domino’s Pizza “Finger Licking Good”? 7. C. Tim Horton’s B. Pizza Pizza A. Church’s Chicken This is a huge yearly contest where C. Pizza Hut B. Roscoe’s customers roll up the side of their coffee D. Panago C. Mary Brown’s cup to see if they have won a prize. D. KFC 8. B. Chuck E. Cheese’s. 5. In 2004, which fast food chain came Fun for all. These restaurants are loaded out with a burger that, according to the ANSWERS with games, small rides and Animatronic commercial, was so hot you couldn’t 1. Answer: A. Boston Pizza figures that even play songs. talk while you were eating it or you Boston Pizza is one of Canada’s largest 9. A. Subway would risk setting things on fire? casual dining franchises. It started in Subway’s ad campaign featuring Jared A. Sonic Edmonton Alberta and has over 300 Fogle, the man who went from 425 lbs to B. Fat Burger locations in Canada alone. 240 lbs on a Subway Sandwich diet, made C. Carl’s Jr. Fogle an instant celebrity and recognizable D. Dairy Queen 2. Answer: B. McDonald’s. worldwide. Here are the lyrics to the popular song: 10. D. KFC
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 43 All about beef... Getting to know cattle breeds There are numerous breeds of cattle and humid weather and to resist insects. muscling. The breed is often referred to thriving within the United States, each with The Brahman breed originated from as a “terminal” breed by cattlemen. This their own specific traits and characteristics Bos indicus cattle brought to the United infers that the primary use of the breed that have brought value to the cattle States from India. They have distinctive is as the sire to animals which will all be industry. With the assistance of Oklahoma characteristics including a large hump over marketed. The herds they are used in are State University, we have compiled a list the top of the shoulder and neck, upward frequently crossbred and the Chianina of the most common breeds that have curving horns, large pendulous ears and the bulls provide an outstanding growth rate in influenced the animals we see today. throatlatch and dewlap, which is, shown the offspring of these crossbred females. to have an excessive amount of skin. They Angus have established a considerable reputation Evolving from the Aberdeen-Angus breed, for a high dressing percentage, and their the first Angus bulls were introduced to carcasses have a very good “cutout” value the United States from Scotland in 1873. with minimum of outside fat. Negatively received by many due to their polled (naturally hornless) heads and solid black color, the Angus bulls were crossbred with the Texas longhorn cows, producing a large number of robust hornless black Chianna calves. The Angus crosses proved to be heavier, resilient animals. This was the first Guernsey indication of how valuable the Angus breed Originating from the Isle of Guernsey, would become in their new homeland. this breed is known for producing high- Brahman butterfat, high-protein milk with a high concentration of betacarotene. Being of Angus Charolais intermediate size, Guernseys produce their The Charolais originated in France, high quality milk while consuming 20 to around the provinces of Charolles and 30 percent less feed per pound of milk neighboring Nievre. The Charolais came produced than larger dairy breeds. into widespread use in the United States cattle industry at a time when producers were seeking larger framed, heavier cattle than the traditional British breeds. Their ability to walk, graze aggressively in warm weather, withstand cold, and raise heavy Beefalo calves has drawn special praise from many Crossed between the Bison (buffalo) and that have them. domestic cattle, the purpose of the Beefalo cross was to combine the exceptional traits Charolais Guernsey of the Bison with the best qualities of its bovine counterpart. Hereford Originally from Herefordshire, England, the Hereford breed is widely used for beef production. Known for its ability to withstand both temperate & intemperate climates, the Hereford has a high yield of beef and efficiency of production.
Chianna Beefalo The Chianina (pronounced kee-a-nee-na) may well be one of the oldest breeds of cattle in existence. Dating back to the Brahman Roman Empire, it is believed that many Flourishing in the southern coastal area of sculptures were molded after the Chianina. the United States, the Brahman cattle have The most noticeable characteristic of the Hereford demonstrated their ability to withstand hot breed is the extensive and well-defined
44 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 Holstein offspring were all black polled animals, Wagyu The Holstein cow originated from what since black is a dominant color, and red a is now the Netherlands. Holsteins are recessive one. However, all carried the red efficient, large, animals with color patterns gene. Subsequent interbreeding produced of black and white or red and white. an average of one red calf in four. They are reportedly the world’s highest production dairy animal. Simmental The Simmental name is derived from their original location, the Simme Valley of Switzerland. In German, Thal or Tal Wagyu means valley, thus the name literally means “Simme Valley”. The red and white The word Wagyu refers to all Japanese animals were highly sought because of their beef cattle (‘Wa’ means Japanese or “rapid growth development; outstanding japanese-style and ‘gyu’ means cattle). The production of milk, butter, and cheese; and dominant black Wagyu strains are Tottori, for their use as draught animals.” Tajima, Shimane, and Okayama. Tajima Holstein cattle, bred in the Tajima region, were originally chosen and bred for their heavy Limousin forequarters because their primary use was One of the oldest breeds, cattle found in to pull carts. They tend to be smaller and cave drawings estimated to be 20,000 years less heavily muscled than the Tottori breed. old in the Lascaux Cave near Montignac, Tottori cattle, because they were used as France, are said to resemble the Limousin. pack animals for the grain industry of the The Limousin are highly efficient, Tottori region, were selected for their size adaptable animals with a high yield carcass and strength of topline.UB who are excellent foragers. They are Simmental Photos copyright © 1995-2009 Oklahoma State known for their muscular build which is University Board of Regents. All rights reserved. genetically “trimmed” to produce leaner cuts of beef.
...
Limousin
Red Angus The Red Angus have the all of the characteristics of the Black Angus. It is A Variety of Housing Systems believed the Red Angus was produced while attempting to increase the Angus hardiness and size by cross breeding them with the English Longhorns. The resultant
Red Angus
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 45 CTB AdverTising Ad no. CT-2485T/0709 Chore-Time egg Production systems Target’s statement comes at little to no cost... Target’s move on salmon may be
by John Sackton sent to China “Alaska salmon selling frozen prepared products. Frozen for further …fits both wild pink and chum fillets are considerably Target made headlines with its processing, fits Target’s price cheaper than frozen Atlantic farmed announcement that it is no longer selling both Target’s salmon fillets. point and farmed salmon at its stores. price point and merchandising merchandising Target in-house brands—Archer Farms However, while this was a huge public strategy very strategy very and Market Pantry—will use wild caught relations boost for Alaska, and its efforts well. This is well.” Alaska salmon, says the company, and in to distinguish wild salmon as a premium one reason their statement they highlight the fact that product, in looking at Target’s seafood their buyers could make such a categorical some of these items have MSC eco-labels. merchandising, farmed salmon does not statement about dropping farmed salmon. But overall, the company was careful not seem to play much of a role. to lock itself in with a promise to only Further, the huge run of Russian pink sell Alaskan fish. For non-branded items, Unlike Costco, which features huge salmon this year has helped moderate they will use any source of wild salmon promotions around fresh seafood, and in pricing, and provides an opportunity for acceptable to their buyers. fact is known for its volume sales of items retailers to use both Alaska and Russian such as farmed salmon and Russian crab, caught salmon. In fact, many Alaskan Reaction in Alaska and from ASMI has Target’s grocery line concentrates much companies are major players in the Russian been very positive. According to a report more on frozen packaged and prepared salmon market as buyers of Russian pinks. from KTVA news, Jim Marcotte, Executive foods, with only minimal amounts of Director of the Alaska Board of Fisheries, floor space given to any fresh item, let Farmed salmon, with high prices based said ‘I think from my perspective and as alone salmon. on strong retail demand and cutbacks in well as the Board of Fisheries’ perspective production from Chile, just doesn’t fit that’s a very positive development. It Alaska salmon, particularly pink salmon the price point for a company like Target highlights the importance of Alaska’s role
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46 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891 Dated ______The top ten... Target’s move on salmon may be less than advertised www.seafoodnews.com in the global seafood market, and that is Bottom line: When a retailer like Target that we market, an excellent product with announces a major purchasing policy, Top wild Alaska salmon.’ but one that is also consistent with its pricing and merchandising requirements, ASMI’s Laura Fleming told KTVA ‘This is it is making a ‘green’ statement at little to Stories great news for Alaska. There’s increasing no cost in terms of products or customer on the Web concern about ‘over fishing’ and Alaska support. based on subscriber hits between is a model about how to manage fisheries Nov. 10, 2010 and Feb. 10, 2010. well. We’ve been educating people about Companies like Whole Foods, whose Go to www.foodmarket.com for all the latest headlines how Alaska manages its fisheries, because customer demographic requires them to we manage our fisheries for the long-term be far more careful than Target in making Brazilian Batista Brothers Take health of the fisheries stocks, and we use sure they have environmentally protective 1 science as a basis for decision-making. That sourcing policies, continues to sell both over Pilgrim’s Pride Board - sets us apart from a lot of other places in wild and farmed salmon, because they have 1/4/10 the world right now.’ found customer demand for high quality farmed salmon is simply too great for them Fleming adds ‘The other thing that’s to adopt a policy similar to Target’s.UB National Steak and Poultry important for our success is to get enough 2 Recall Affects Six States - awareness in the Alaska brand, the Alaska This article is modified from one which seafood brand, so that people are willing originally appeared on Seafoodnews.com 12/28/09 to pay a premium for our products and on January 28, 2010 that we can lift our products out of the Wal-Mart to Close 10 Sam’s commodity hole and into the premium 3 pricing categories where they belong.’ Clubs Stores in U.S. - 1/12/10
Slaughterhouse faces chopping 4 block - 12/29/09
Tyson Foods Names new CEO; 5 Also appoints COO - 11/19/09 From the Farm to Deli, 6 Chicken Wing Shortage Forces we are your Source Sports Bars to Punt - 11/18/09 for Turkey! Buyers & Sellers Supply of Pigs Could Imperil Domestic & International 7 Midwest Plants - 12/14/09 “Alliance Builders” of: Whole Birds, Bone in Breasts, Raw Meats, Tray Pack Parts, Further Processed Products, Russian Pork/Poultry Ban Turkey Hatching Eggs, 8 Should Be Wake-up Call - Turkey Poults, Live Contracts 1/11/10 Jeff Stauffenecker • Carl Wittenburg Sara Almich 605 Crow Lake Street 20,000 Chickens Killed in Poultry Brooten, MN 56316 9 Fire - 12/2/09 Phone: 320-346-4033 Fax: 320-346-4038 Toll Free: 1-877-BUY-TURK Pilgrim’s Pride exits bankruptcy 10 under JBS deal - 12/29/09 www.PRoTeiNALLiANCe.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 47
X ______Sign here for approval and fax to: 732-240-6332 Date Peapod brings a world of food to your door... Online grocer: the solution to today’s busy lifestyle For millions of consumers across the With more than 8,000 products for U.S., the reassuring sight of the familiar shoppers to choose from, Peapod Peapod truck means an alternative trip boasts not just the expected selection to the grocery store is unnecessary; of grocery basics, but also farm-fresh a complete selection of hand-picked produce; restaurant-quality meats and groceries, products for the home, seafood; diverse prepared foods and personal care items, pet goods and even party trays; deli meats and cheeses office and school supplies are on their (sliced to order); Kosher, organic and way to their homes, making life just a little company, a wholly-owned subsidiary of specialty foods; a vast selection of produce; easier. Peapod has sweepingly changed the Royal Ahold in The Netherlands, has a variety of beer, wine and beverages (in way Americans shop for food. achieved over 13 million deliveries since its select markets); pet supplies; videos; office late 1980s inception. and school supplies and private label Founded in 1989 as a smart shopping products from supermarket partners Stop option for busy people, online grocer “Customers see us for what we are: a & Shop and Giant. Peapod serves 22 U.S. markets in lifestyle solution designed around their communities in the states of Illinois, busy schedules,” says Andrew Parkinson, Peapod enhances and organizes the Wisconsin, Indiana, Maryland, District company founder and president. “Our shopping experience by organizing of Columbia, Virginia, Massachusetts, lives are more demanding than ever, and products and purchase history to facilitate Connecticut, Rhode Island, New York Peapod makes it possible to keep up with the amount of time online with features and New Jersey. The Skokie, Illinois-based them.” including: weekly specials, new items, express shop, shopping lists, sort feature, aisle browsing, item search, coupons, recipes and more! Dutt & Wagner Once assembled, customer orders are carefully packed in bags and special temperature-controlled, crush-proof of Va., inc. containers. The company’s Stay Fresh delivery system exceeds food safety Serving the Southeast standards and maintains products at their optimum temperature and freshness, from for all your egg needs since 1926 the distribution center all the way to a customer’s front door. For a fee as low as $6.95, most customers can place orders for delivery as soon as next-day (normally within a two-hour window) or even days or weeks in advance.
For customers, Peapod combines the value of a well-priced, diverse product selection with the ease of Internet shopping and delivery. It’s a smart supermarket experience for a range of consumers. Peapod prides itself on exceeding 1142 West Main Street customer’s expectations and providing P.O. Box 518 friendly and superior service to each and Abingdon, VA. 24319 every patron. The company stands by its 100% Satisfaction Guarantee—meaning Toll Free: 1-800-688-2116 that if something about the shopping experience or order is not to a customer’s Fax: 276-628-4619 liking, Peapod will make it right.UB
48 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-341-0891
Dated ______54 new cuts. 78 new photos.
ALL-NEW, FULLY UPDATED TheThe MeatMeat BuyeBuyerr’’ss GuideGuide™ • Completely updated and revised • Item names in English and Spanish • Fully applicable in Canada • Can be customized with your company logo
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Add your Logo! CUSTOMIZED COVERS AVAILABLE! Call for Details! VOL. 5, NO. 2 / SPRING 2010 / URNER BARRY’S REPORTER • 49 Spawning something surreal... Chilean salmon trading at record highs $5.00 Chilean fresh fillet quotations are at UB Chilean Fresh, C-trim Fillet, FOB Miami historic highs. Imports from Chile have $4.50 dropped significantly and are down over 40% from last year at the same 2010 $4.00 time. Although imports from Europe, 2009 2008 especially Norway, are up dramatically, $3.50 total fresh fillet imports are still down 2007 $ per lb. over 16%, thus creating a lack of supply $3.00 in the U.S. market. 4-Yr-Avg $2.50 JFMA MJ JA SO ND $5.00 2-3 Chilean, Fresh trim C Fillet, FOB Miami, avg low price $4.50 $4.00 $3.50
$3.00 $ per lb . $2.50 $2.00
$1.50
Salmon fillet Source: Urner Barry
Develop InsIght IDentIfy trenDs Beef pork poultry 48 Call 732-240-2349 to
Aug. 11, 2009
d a very seasonal pattern year-to- “Marginal” Perspective on theests Market packer profitability tends to Packer margins have followe e Volume 9, Number 17 m February through mid April. date. The long term average sugg to get your FREE COPY of ued to be range-bound over the gust, packer margins tend to mov d be near breakeven or negative fro t Fed cattle last quoted at $81 to $82. Trade gh the spring this is usually due Fed cattle values have contin nd Then, from April through Au From here, prices are expecte season, which pushes the cutou past couple of weeks with prices into positive territory. Throu mer and cattle supplies increase upplies gradually tighten and dema better demand with the grilling and volumes have been moderate. rovement. Look for Augustber r leverage over cattle feeders to work slowly higher as s higher. As we move into the sum ble $86, then firm through Septem tive. As the summer winds down shows at least a little seasonal imp seasonally, packers increase thei th at $87 to $88. October and early keeping their margins posi attle supplies, cattle feeders are a to close the month at $85 or nd packer profitability moves back pper $80’s, before fading as we we move past the peak in c with values late in the mon r lower, on average. November could trade in the u to regain margin into the fall a towards breakeven levels o Market Insight today! finish out 2009. d April 2009, packer profitability was 0-15 per head. Then from mid ncrease as packers have noteds hold, e Loin From February through mi ility averaged near a positive $20- Slaughters are beginning recently. to i If the larger slaughter estimated to be in the red by $1 sh t lower over the next 90 days. ackers have been able to manag th April through July packer profitab some improved margins 4 quarter as supplies will gh the summer despite the sluggi 25 per head. This suggests p watch for most Loin items to drif - rs have reduced slaughter levels Some support could occur ime.during Still, the demand will likely remainiday their margins effectively throu be light. Some seasonal price in be very light during that t beef demand. To do this packe PSMO’s late in the year due to hol to limit supply. limited so any support may minus the hide & offal value as crease should occur on ut should increase from current - buying. Looking forward, fed cattle prices 55-56 percent this fall. Based a percent of the composite cuto posite cutout from the sumet Rib er pressure recently as demand levels near 53 percent up towards els should increase over the next l high, this suggests a fed mark ly The Rib complex has come und on the seasonal increase in the coms. This assumes the summer additional pressure to the Rib’s remains sluggish. Slaughter lev mer/third quarter low to the fal r prices to drift slightly lower into omposite cutout was made in Ju two months, which will apply reaching $91 to $92.50 for fall high& offal value of $8.50/cwt. The different scenario. Supplies will be weekly average low in the c prices. Because of this, look fo th quarter. This coincides with and pork market adding pres- the 4 near $135/cwt and it uses a hide the fall. Looking forward is a holidays. The combination nts in July possibly looming over question is, with the cratering hog DEEP SEA tight during the beginning of er and potentially take prices arter/early first quarter marketing improved demand from the winter sure to beef and bigger placemee able to capture the seasonal the market for the late fourth qu could bolster prices into the wint the upper $80s may the best the above year ago levels. timeframe; will cattle feeders b increase in margin? If not, then recent weeks with only small market can look to achieve. Round sonally better demand for most Prices have been fairly flat in prices higher into the fall. Overall increases noted. However, sea beef, but with packers countering round items is expected to push levels, seasonal price trends are SHRIMP demand remains sluggish for this with smaller slaughter for most round items. expected to hold for this fall
Importing Company tely, there appears to be some Chuck ng new as demand for beef has Chuck values have struggled la onal demand should be picking demand constraints. This is nothi of the year. The counter-party been sluggish all year, but seas fall, but the spot market as well, up for the end meats at this time ctor. Continued challenges in risk of the market for not only the is the competition from the epork limiting se to the chuck sector. the pork sector will be pric . Please do not copy or redistribute this information. Market Forecasting for the
[email protected] ©2009 OBSONO. All rights reserved. This publication is protected by USA Federal copyright law www.deepseashrimp.com Meat and Poultry Industry
50 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 51 Gauging the market ebbs and flows… The rise and fall of commodity prices After settling forecast, someone is Percent change in price Corn and Sugar “…we should 240% in 2008, the going to take a hit as 228.4% expect higher 220% sleeping threat prices on the the number of eggs of inflating set, cattle and sow 200% wholesale food prices herds are reduced, 180% again awoke in level poultry placements 160% November of eventually decrease, and hog 2009. At that being passed breeding gets cut. If 140% Jan ’07 = 100% time, the U.S. onto the livestock supplies are 120% 99.7% Department consumer.” reduced to a level 100% of Agriculture lower than that of 80% released its 2010 forecast estimating a demand—assuming Jan-07Jul-07 Jan-08 Jul-08 Jan-09 Jul-09 Jan-10 3-4% increase in food prices—up from an they tend toward an Corn Prices since Jan ’07 Sugar Prices since Jan ’07 *Maize (corn), U.S. No.2 Yellow, FOB Gulf of Mexico, U.S. price estimated 1.5% to 2.5% in 2009. Analysts equilibrium point—we *Sugar, Free Market, Coffee Sugar and Cocoa Exchange (CSCE) contract no.11 nearest future position and economists began to pay attention should expect higher to commodities as a good investment, wholesale prices eventually being passed where investor returns benefitted from especially because of reduced production, onto the consumer. prices that have recently reached a 29-year and therefore expectations of higher prices. high on futures trading. If you are investing However, late in January of 2010, the Lower production levels of certain and cashing out on commodities, then USDA readjusted its food inflation forecast commodities can be bad news for everyone this is good news for you. For consumers down and projected prices to remain steady except for investors. For example, if one however, this situation should be anything throughout the year. bets on rice, chances are returns will be but comforting despite prices being pretty huge due to an expected production tame through late January 2010. Even with the USDA lowering its price shortfall. Sugar is another commodity Corn prices behave a bit differently. Despite harvesting of record crops, analysts expect prices to increase. The main driver for this commodity is a continuous increase in demand for grain-based fuels. Approximately one third of all U.S. corn production is currently destined WE Can HanDlE all YOur for ethanol, and this share is expected to grow. However, in mid-January the TransPOrTaTiOn nEEDs! USDA announced in its production and usage report that the nation’s crops were estimated to grow 2% from the November arrange for Provide forecast to a record level of 13.2 billion pickups service bushels. That day, trading prices of corn and deliveries in all 48 collapsed on the Chicago Board of Trade, continental and so the situation remains a bit blurry. Drivers are states independent and specialize in What this really tells us is that the markets professional lTl and are precisely imperfect; however, they are full the best approach to efficiency. Prices and Work with truckloads their behavior will tell the story as they any frozen reflect the forces of supply and demand. products Right now there is plenty of speculation as to how the commodity markets will react in light of the many outside influences. There Call Toll Free for our California and Florida Division (888) 345-7441 is no guesswork however, that in a failing economy, with reduced livestock supplies 4810 Williamsburg • P.O. Box 189 • Federalsburg, MD 21632 and advancing demand for grain-based Toll-Free: (800) 984-9524 • Phone: (410) 943-0200 fuels, there exists a lot of uncertainty on Fax: (410) 943-0206 • E-mail: [email protected] the prices the consumer might end up www.wintransportinc.com paying for their morning bacon.UB
52 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Dated ______Grocer favorites exist among customers... Wegmans, Costco top consumer survey The latest consumer survey from Market number. Yet, Wegmans scored 3 percent Force shows that when number of stores of the total votes for favorite supermarket. not factored in, Kroger and Walmart are Since consumers are likely to vote for consumers’ favorites--But take into account retailers most familiar to them, Market the number of units which Force drilled down into Making exist, and Wegmans is top its results to determine supermarket and Costco is which store chain would the favorite mass grocer. win out when the number YOUR of store locations was Global customer factored in. This analysis intelligence solutions moved Wegmans to the top product company Market Force ranking position with a 9 Information Inc. in January 2010 percent score, followed by ShopRite with a conducted a survey with nearly 6,000 5 percent score, and Albertsons and Whole is our consumers responding to a series of Foods each with 4 percent. questions designed to shed light on which grocers are preferred in the leading grocery “From high-quality produce to courteous specialty! categories and why. staff, cleanliness to inviting atmosphere, Wegmans is a standout favorite grocer Wegmans and Costco were the top with consumers,” said Janet Eden-Harris, consumer’s choice in grocery retailers, chief marketing officer for Market Force. however, when this consumer group was “The fact that it can deliver all of these asked to select their single favorite from key performance attributes, and also rank a list of the country’s 118 top grocery highest on providing low prices, is an supermarkets, Kroger received the highest enormous accomplishment, and clearly number of votes from consumers across the earns the chain renowned customer country. This initially placed Kroger atop loyalty.” the list with 11 percent of the votes, Publix and Safeway followed with 8 percent and 7 When looking at mass grocers such as percent respectively. Walmart, Sam’s Club, Target and Costco, Market Force found similar results. While But not all retailers are created equal. Walmart garnered the highest number of While Kroger has almost 2,500 stores in total votes, with fully 42 percent of the North America, Wegmans—with just 75 total, its store count must also be factored stores—has less than one-thirtieth that in. When re-indexed based on the number of stores, Costco took the lead. Reporter astFact The survey was conducted in January F 2010 among the Market Force network of more than 300,000 consumers. The pool of 6,000 respondents ranged in age from 19 – 72 and reflected a broad spectrum of income levels. Approximately half had incomes of more than $50,000 a year. The average household Approximately 75 percent were women, the spends 3-4 hours primary household consumer purchasers. per week shopping Half had children at home.UB for groceries. 1-888-678-8759 Adapted from an article which originally appeared on Foodmarket.com on February 9, 2010 www.cooperfarms.com Source: www.cooperfarms.com U.S. Department of Labor ©iStockphoto.com/Kate Triling ©iStockphoto.com/Kate VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 53 X ______Sign here for approval and fax to: 732-240-6332
______Date Certified culinary critics corner classic career… J What it takes to judge ason’s at a BBQ cook-off Have you ever watched a BBQ cook-off on television, or gone to one of these live events and thought that judges at these events had F the best job in the world? Well they do. However, to oods get one of these coveted non-paying positions you have to become a certified BBQ judge. ©iStockphoto.com/David Smith ©iStockphoto.com/David To become a certified BBQ I judge you will need to take a certification not) to how sauces are applied to the nc. class from an approved educator. A list of meat (sauces that pool or puddle incur approved BBQ certification classes can be penalties). found on your state’s barbeque society’s Web site. If your state doesn’t have a BBQ After you have earned your BBQ society then you can visit the Web site of certification you can apply to be a BBQ Beef another state’s BBQ Society. Some of the judge at any BBQ cook-off in the United most popular BBQ societies are the Iowa States. To find judging positions contact Barbeque Society, Kansas City Barbeque the very place you earned your certification Veal • Pork Society and South Carolina Barbeque from. You can Society. BBQ judge certification classes also contact “… you will are also advertised on Web sites that are cook-off learn how to Poultry • offal promoting BBQ cook-offs. competitions score an entry, directly. the rules and The actual BBQ judge certification class regulations will be presented in one day, and it will last Being a that BBQ about five hours. Classes are held around certified BBQ competitions tHoMaS the country virtually every weekend, with judge is not a the cost ranging in price, but usually kept paid position, have, and luCaCCIoNI under $100. yet there are you will be PreSIdeNt many benefits run through The certification class will cover all aspects that this a mock BBQ of being a BBQ judge. You will be walked position offers competition.” 208 e. HeleN road through the format of BBQ competitions, that makes it you will learn what characteristics to look an extremely sought after job. First you get PalatINe, Il 60067 for in each categories’ entries, you will to eat the best BBQ in the nation for free. learn how to score an entry, the rules Secondly you get to pick up some BBQ and regulations that BBQ competitions pointers from the competitors, and learn have, and you will be run through a mock about the latest BBQ trends. Finally, you BBQ competition that includes chicken, get to take home free samples of world ( 8 4 7 ) ribs, pork shoulder and brisket sample class BBQ. entries. This experience will help you be 3 5 8 - 9 9 0 1 a good BBQ judge. Getting certified to The world of barbeque is a big business judge competitions involves more than that is fueled in part by attention from merely developing an appreciation for fine food media. As interest in barbecue Cell: (847) 431-8444 barbecue. Judges must learn to navigate competitions has skyrocketed it is unlikely the increasingly complex rules that govern to go away anytime soon. Why not become [email protected] everything from garnishes (parsley and a judge and take part in one of the best cilantro are fine, kale and endive are jobs in the world?UB
54 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 X ______Sign here for approval and fax to: 732-341-0891
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 55 Fishmeal sustainability - the next aquaculture standard… Rapid progress made on certification for fishmeal by John Sackton The goal is to ensure a traceable and U. N. Food and Agriculture Organization certifiable source of fishmeal and oil for (FAO) Code of Conduct for Responsible The International Fishmeal Fish Oil use in Aquaculture and as a source of Fisheries. Organization (IFFO) has announced that Omega-3. Tecnologica De Alimentos S.A. (TASA) of The Responsible Supply Standard was Peru, the world’s largest fishmeal producer, IFFO has been developing its Responsible developed by a multi-stakeholder technical is the first fishmeal and oil company to Supply Standard since early 2008 with the advisory committee encompassing be certified under the new IFFO global help of a Technical Advisory Committee, producers, traders, fish farmers, feed standard for responsible supply. This is the comprising representatives from the whole manufacturers, processors, retailers, first link in a fully certified aquaculture aquaculture value chain, including fish standard setting organizations and supply chain incorporating fishmeal and farmers, feed producers and retailers, and environmental NGOs. It is fully consistent fish oil as feed and it means that supplies also NGOs. This business-to-business, with the international requirements cited of certified and accredited fishmeal and independently-audited program will enable by WWF and Global Gap for independent, fish oil will be on the market in large IFFO members to demonstrate to their auditable, certification processes. quantities in 2010. customers that they are offering pure marine ingredients manufactured from A key element of the standard is The certification program, over two years responsibly-sourced and traceable raw exclusion of any IUU (Illegal Unregulated in development, was sponsored by IFFO, materials. and Unreported) materials from the Tesco, Sainsbury, banks which fund supply chain. Companies awarded salmon producers, and environmental Whole fish used must come from fisheries the certification must demonstrate a organizations. managed under the key elements of the comprehensive traceability system that
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56 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-240-6332 Dated ______Growth of aquaculture a major factor... identifies the vessels and catches used in production, and excludes IUU fish. The Fishmeal prices continue to skyrocket standard also addresses food safety. The factory must have attained Certification Fishmeal, Peru fishmeal/pellets 65% protein, CIF, US$ per metric tonne to the International Feed Ingredients $1,800 Standard (IFIS) of the International Feed Safety Alliance (IFSA) or equivalent, as $1,600 proof of responsible manufacturing; and the applicant must be in possession of $1,400 all relevant permits and licenses for the production and sale of fishmeal and fish $1,200 oil products.
Finally, the program recognizes other $1,000 certification programs which have demonstrated equivalency and which are $800 accepted within the industry. For example, Marine Stewardship Council (MSC) $600 certification will be taken as evidence of compliance with responsible fishery $400 guidelines for the fishery certification element only.UB $200 Adapted from an article which Jul-05 Jul-00 Jan-08 Jan-03 Jun -08 Jun -03 Oct -06 Oct -01 Apr -09 Apr -04 Sep -09 Feb -10 Sep -04 Feb -05 Feb -00 Dec -05 Dec -00 Aug -07 Aug -02 Nov -08 originally appeared on Seafoodnews.com Nov -03 Mar -07 Mar -02 May -06 May -01 on February 9, 2010 Fishmeal prices have skyrocketed in the past few years, mainly due to growth in the aquaculture industry, and lower landings of fish destined to the production of fishmeal and fish oil.”
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 57
X ______Sign here for approval and fax to: 732-341-0891 Dated ______hat a catch! From fuel oil to fertilizer... Striking oil: the essentials of fishmeal and fish oil The fishmeal and fish oil industry is of global importance to livestock production, fish farming and human health. It has been used for thousands of years by a number of different cultures and for various reasons—from fuel in oil lamps, to fertilizer, to chemical ingredients in paints, lubricants, soap and printing ink. By far, the greatest use has been nutritionally for both man and animals. ©Ole Marius Tørrisplass | Dreamstime.com Fish proves to be an unmatched protein Fish oil factory in the town of Melbu, Norway. source and its high content of Omega-3 fatty acids has shown to play a vital role in Fishmeal and fish oil production occurs this process. Cooked fish then passes into a preventing heart disease. worldwide, however, the largest producers screw press where liquor is pressed out and are Peru and Chile—mainly because of the solids (press cake) go to the drier. The Fishmeal and fish oil are manufactured the Humboldt Current in the South liquor is decanted to remove further solids. from so-called industrial or feed grade fish Pacific. Norway and South Africa are other It is then centrifuged to spin off oil and which are primarily small, bony and oily major industrial fisheries. Statistics from separate out an aqueous phase (stickwater). and therefore not desirable for human the IFFO show that fish oil production The stickwater passes through evaporators consumption. They can be produced from declined in the first half of 2009. Some to reduce its volume (concentrate). This fishery waste (salmon, tuna, etc.) that are 365,000 tonnes were produced by the main concentrated liquor (called stickwater associated with the processing of various fish oil exporting countries—20,000 tonnes because it tends to be viscous and sticky) edible human fishery products or from less than in the same period of 2008. The is returned to the press cake entering specific fish (herring, menhaden, etc.) greatest decline was reported by Chile, the drier. A typical drier contains coils which are harvested just for the purpose while all other major fish oil producers through which super-heated steam passes. of producing fishmeal. These varieties are reported relatively stable output. These coils raise the temperature to 90ºC the major source of Omega-3 fatty acids (controlled by flow rate etc) for drying EPA and DHA, which are now recognized Menhaden is the major source of fishmeal to around 10% moisture after cooling. worldwide as a key factor in human health. produced in the U.S. The fish are taken Low temperature driers such as indirect Thanks to the production process, the EPA in Atlantic coastal waters from Maine to hot-air or vacuum driers, operate at lower and DHA contained in these fish can be Florida and in the Gulf of Mexico. The temperatures. Fish oil may go on to be returned to the human food chain via fish fish are ground, cooked and processed purified to remove solid impurities; special oil supplements, as well as via farmed fish to yield three products: presscake, fish filters can be used where appropriate to and even livestock. solubles and oil. The final fishmeal remove some fat soluble impurities. More product may be simple presscake meal, full sophisticated refining is used to produce a According to the International Fishmeal meal (all the soluble are added back into clear odorless liquid for pharmaceutical/ and Fish Oil Organization (IFFO) the presscake), or some combination of nutraceutical uses e.g. capsules. most fish oil (around 80%) is used in presscake and soluble. aquaculture along with fishmeal—especially The fishmeal and fish oil industry has for carnivorous species. The EPA and DHA Almost all fishmeal is made by cooking, greatly advanced technologically and it are utilized by the fish/crustacea produced pressing, drying and grinding the will continue to look for added-value and largely deposited in muscle or liver. It fish in machinery designed for the opportunities as it continues to grow. has also been used as the preferred source purpose. Although the process is simple Additionally, as public awareness on the of high quality protein in the poultry in principle, considerable skill and unique benefits to human and animal and hog processing industries, as it is a experience are necessary to obtain a high health of a diet rich in omega-3 fatty acids natural ingredient with a high nutritional yield of high quality product, and to make continues to expand, greater consumption value. The Omega-3 essential fatty acids of the plant efficient. of fish and fishery by-products will be fishmeal deposit in the meat, eggs etc. of viewed as a regular part of a healthy animals when they are used as supplements Fish is first typically cooked to coagulate lifestyle. The fishmeal and fish oil industry in their feeds. The animals are healthier protein and allow some oil to be released, will continue to play a vital role in and in turn produce better quality, and using a temperature of 85°C to 90°C. agriculture, aquaculture and human health leaner meat. Additionally, micro-organisms are killed by and nutrition worldwide.UB
58 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 Glacier Fish Continued from page 1
Alaska Pollock Fishery which was pioneered by Glacier Fish founding partner and current CEO Erik Breivik. Having seen the depletion of fishery resources in the North Atlantic, Erik knew the value of full utilization as a road to sustainability Alaska pollock of the Alaska Pollock fishery. These goals permeate every department within Glacier Fish Company. They are the focus of for the energy invested with the least that it has a responsibility to produce food the harvesting, production, engineering, environmental impact. In the current by the most efficient means using as little of purchasing, quality assurance, sales and worldwide business environment of the earth’s resources as possible. business finance. For nearly 30 years “Global Sales,” “Global Climate Change” Glacier has been the early-adopter of at and perennial “Global Economic Crisis,” Glacier does this by being a leader and sea production for the preservation of the ecologic and full utilization of Alaska’s innovator, working with the developers highest quality seafood products. Pollock (a food resource that feeds the of low environmental impact fishing world), is a contribution not only to gear, high efficiency fishing vessel and The definition of “recovery” within Glacier Glacier’s bottom line but to the company’s processing equipment design, and seeking Fish goes beyond the simple meaning responsibility to assist in ending global out other developmental partnerships expressed by Mr. Webster. Recovery hunger as well. that will benefit the fishing industry in to Glacier means “Full Utilization” of resource management and finished product Glacier’s share of Alaska Pollock quota. During the day-to-day battles with corporate marketing. Glacier operates a state of Recovery means working with fishing giants over resource access and market the art distant water fishing fleet with and processing equipment manufacturers share, it is important not to loose sight of modern high-tech catching and processing to engineer fishing gear and processing the fact that Glacier is first and foremost a machines that get the highest yield food production company. Glacier believes Continued on page 60
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VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 59
X ______Sign here for approval and fax to: 732-240-6332 Date Glacier Fish Continued from page 59 States and has a global distribution of and maximize the yield/recovery from various items produced from each fish. each fish. equipment. The company’s largest vessel, Distribution ranges from as far away as Alaska Ocean, has been featured on China and Europe to as close as your local Not many can guess how each fish is both the Discovery Channel and History McDonalds. fully utilized. Glacier has innovated and Channel and a model may be seen at the pioneered many aspects of full utilization. National Museum of American History in An easy way to visualize Glacier’s goal When the first fish is landed each part of Washington D.C. for recovery is as simple as looking at the fish begins its journey to the dinner the charts hanging in your butcher shop table somewhere in the world. Automated With a quota of 813,000 mt (1,792,356,060 showing where cuts of meat or poultry machinery heads, dresses and fillets the fish pounds) The Alaska Pollock Fishery is come from on the animal. A similar at the lightning fast speed of 120 fish per the largest food fish fishery in the United chart can be applied to Alaska Pollock. minute. For some of the fillets it is a short At Glacier Fish trip to the packing station where they are every part of the assembled into 16.5 lb. freezer pans and Alaska Pollock then flash frozen into what is known as has a purpose. So fillet blocks to the commodity buyers. The each cut of the frozen blocks of fillets are the raw material fish is dependent used to make breaded or seasoned fish on many factors. portions, sandwich portions, and fish sticks From how the fish all of which are primarily consumed in the is captured to the North American and European markets. design of different areas of the Other fillets and trim pieces take a little production facility longer journey and are produced into are important so Surimi, a minced fish protein that is This model of the C/P Alaska Ocean is part of the fishing exhibit at the Glacier can achieve used as the base ingredient during the Smithsonian National Museum of American History in Washington D.C. the highest quality production of crab flavored Surimi Seafood
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60 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010 X ______Sign here for approval and fax to: 732-240-6332 X ______Sign here for approval and fax to: 732-341-0891 Date Dated ______in North America, Europe, Japan, South of the Alaska Pollock which are in some peak of freshness right on board the vessel Korea, China and S.E. Asia. Other items cases even more valuable than the fillets to produce some of the highest quality Fish referred to as Kamaboko products are made themselves. These are namely the Roe Meal for aquaculture feed in Asia and Fish from Glaciers Surimi and consumed mostly (eggs—sometimes known as caviar), Milt Oil which can be used in the production of in Japan and South Korea but also are (sperm) and Chu (stomachs). All are eaten nutritional supplements (omega-3) or most finding interest from consumers is North as delicacies in Japan, South Korea and recently as a bio-fuel for operating Boilers American & Europe in small quantities. with growing consumer interest in North and Diesel Engines. America and Europe. To accomplish full utilization (recovery) At the end of the process there is nothing we must go back to the beginning of the Even the heads, skin and bones are not to discard. The full utilization of each fish butchering process and retrieve other parts wasted. These items are rendered at their is not just a smart environmental practice, it is a solid business practice as well.
Maintaining a sustainable fishery resource Executive Conference means fully utilizing what is harvested from the sea so that less needs to be taken Continued from page 1 “Attendees and the species can flourish and continue will be to provide a source of high protein food fortitude companies will need treated to product for the world’s ever growing to successfully meet the needs in-depth seafood appetite. In the years ahead, of thrifty consumers, and the Glacier will continue to innovate and exciting prospects in the food dialogue pursue new product opportunities using industry necessary to win sales centered on modern technologies and better techniques and profits in these tough times. the latest for catching and processing Alaska Pollock consumer at sea. With proper management of Harold Ford, Jr. has been secured preferences worldwide fishery resources, our best days by Urner Barry as their keynote and are still ahead of us.UB speaker. Mr. Ford is a former significant U.S. House Representative and retail and Chairman of the Democratic foodservice Leadership Council. In addition statistical to Mr. Ford, the conference line up will be featuring a variety of trends.” speakers who are leaders in their fields. Harold Ford, Jr. They will discuss the major issues affecting the food industry ranging from the state Later in the program, industry leaders of the economy will have the opportunity to roll up their in general to the sleeves and explore the issues specifically major issues facing confronting the poultry and egg industries. the sales and During these much anticipated break-out marketing efforts of sessions, topics Eggs can’t get any fresher! the food industry including the specifically. current state of Our family farms dedication to the poultry export excellence, integrity and quality Attendees will be markets, alternatives ensures that NuCal Foods and Rocky treated to in-depth to traditional cage Mountain Eggs are your best source dialogue centered on Todd Hale systems, the outlook for premium quality conventional the latest consumer for the poultry and specialty eggs. preferences and significant retail and industry, a review Serving the Western United States... foodservice statistical trends. A/C Nielsen’s of the shell egg Todd Hale is being welcomed back to Pete Blackshaw and egg product explore the nuances of consumer purchasing markets, among behaviors. This forum will also include other subjects, will be displayed, dissected, an intensive discussion by Nielson’s Pete and discussed, giving audience members Blackshaw on the exploding popularity of the tools they need to take charge of their social media and how conference attendees business future. can best utilize this cutting edge social 800-377-3447 phenomenon to market their products. See you in Las Vegas!UB www.nucalfoods.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 61
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Dated ______Seafood summit Continued from page 35 These are the practical heart of the impacts of fishery removals; and the overfishing issues Pauly is concerned about, impacts of climate change and fisheries tuna canners to create the International and what galled so many here was his migrations—but the basic criticisms have Seafood Sustainability Foundation. While inability to acknowledge the tremendous not changed in character in the past ten Greenpeace has touted a local pole and amount of positive work being done. years. line fishery in Maldives, which they want to get MSC certified, the ISSF has asked There is a strong strain in the Meanwhile on the industry side, with how they can even begin this process environmental community that is significant help from groups like WWF, without getting the Maldives to join the ideological and sympathetic to Pauly’s view the MSC, SFP, EDF, the GAA and Indian Ocean regional management that the sky is falling. Greenpeace anchors others who engage with major producers, group. Greenpeace is using a small local this view, and has sharply criticized three manufacturers, and retail and foodservice pole and line fishery to make a point. MSC fisheries, Alaska Pollock, New buyers, the level of problems being ISSF is working to bring more effective Zealand Hoki, and West Australian rock addressed has grown exponentially in the tuna management to the entire Indian lobster, because all three have suffered past few years - moving from fisheries that Ocean—by addressing the actual problems stock declines while being certified. are more easily controlled to attacking and dragging reluctant governments along. Greenpeace says that stock declines show poorly regulated fisheries that are the root WWF also has partnerships with Sysco. the fishery is not sustainable, but neglect to of overfishing. address whether fishing is the driver of the Previously, we mentioned the SFP, which stock decline or not. Last year Boris Worm and Ray Hilman has a large presence at this conference. published a landmark paper together They are engaged in creating formal Another ideological participant is the Pure acknowledging that where there is fisheries improvement projects for Salmon campaign. After a presentation effective fishery management and those fisheries that are not in any shape on the immense problems of moving government controls, overfishing in fact to apply to the MSC for certification. the Russian has been reversed. Worm had been the This is because of problems like lack salmon “So there is a author of a paper claiming the end of of management plans, IUU fishing, no fishery to whole group of commercial fishing by 2048. controls, or no data. sustainability— people at the the only If this conference has shown anything, conference who question they it is the remarkable success that is GET CONNECTED!! could muster just won’t hear beginning to be achieved in some areas: was whether that problems baltic cod, barents sea cod, IUU fishing, Join NPFDA Today! can be solved NATIONAL POULTRY & FOOD the presenters the growth of MSC certifications, and DISTRIBUTORS ASSOCIATION were because it goes implementing catch shares in U.S. Your Full Circle Connection To The Industry since 1967! concerned against their fisheries to name a few. The landscape for about use preconceptions.” a long term sustainable seafood industry of malachite looks far more promising than it did green or gentian violet in Russian farmed ten years ago. Not because the problems salmon—that is not even being done in the have gone away, but because the elements Pacific. of solutions such as industry—NGO cooperation are getting much more So there is a whole group of people at robust, and are showing impressive the conference who just won’t hear that results. problems can be solved because it goes against their preconceptions. Next year the conference will be in Vancouver—ground zero for the fight The upshot is that this is an important and over farmed salmon, and also where very interesting conference. This year, it the fight over fishing policies has been appears that the attendees are dividing into tremendously ideological. The conference Processors retail buyers two tracks—the ones who emotionally agree has evolved from one of calling out Distributors transPortation with Daniel Pauly’s view of impending problems in the global seafood industry b rokers c omP anies destruction of large scale industrial fishing, to one of working on concrete solutions, t raD ers suPPly comPanies and who support artesianal fishing so long and lets hope that these solutions will be 3150 Highway 34 East as it is small, poor, unregulated, and not on full display next year in Vancouver.UB Suite 209, PMB 187 participating in international trade. Newnan, GA 30265 This story originally appeared on Phone: 770-535-9901 The views of those opposed to industrial Seafoodnews.com on February 1, 2010 Fax: 770-535-7385 E-mail: [email protected] fishing are important—there are issues www.npfda.org related to uses of forage fish, ecological
62 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
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Date ______Advertiser index... American Egg Products, LLC...... 12 Dutt & Wagner of VA...... 48 Maloney Seafood ...... 56 Quirch Foods Company...... 59 Australian Premium Brands ...... 2 Eastern Poultry Distributors...... 42 Michael Foods Egg Products...... 63 Radlo Foods...... 39 Baker Commodity ...... 10 Empacadora Celaya S.A. de C.V...... 13 Midwest Poultry Services, Inc...... 4 Royal Harvest...... 60 Binh An Seafood Joint Stock Company...... 29 eSignal ...... 31 MoArk LLC...... 6 Savage Poultry Inc...... 7 Bird-in-Hand Farms Inc...... 15 Estherville Foods...... 20 National Poultry & Food Sigma Seafood International...... 5 Boston Lobster Company...... 27 Fancy Foods Inc./ 21st Century Supply...... 26 Distributors Association (NPFDA)...... 62 South American Beef ...... 64 Cal-Maine Foods, Inc...... 40 Farbest Foods ...... 34 Nature’s Catch...... 46 Taurus Food Products, Inc...... 9 CCF Brands...... 55 Frost PLLC ...... 11 North American Meat Processors Turkey Valley Farms...... 22 Central Seaway Company...... 19 Harvest Meat Company, Inc...... 35 (NAMP)...... 49 United Insulated Chore-Time Brock...... 45 House of Raeford Farms, Inc...... 41 NuCal Foods, Inc...... 61 Structures Corporation...... 30 Cooper Farms Processing...... 53 Icelandic USA...... 51 Odyssey Enterprises...... 23 Vista Food Exchange, Inc...... 24 Creighton Brothers/Crystal Lake...... 25 Jason’s Foods Incorporated...... 54 Pacific Starfish...... 8 Wabash Valley Produce ...... 36 Deb El Food Products...... 14 Keyport Foods LLC...... 60 Poultry Specialities Inc...... 25 Western Poultry Sales...... 21 Deep Sea Shrimp...... 50 L & S Foods...... 57 Prestage Foods, Inc...... 37 Westside Foods Inc...... 38 Dolphin Shipping & Trading...... 28 LaMonica Fine Foods...... 16 Protein Alliance, Inc...... 47 Win Transport...... 52
1-800-FOR-EGGS (1-800-367-3447) www.michaelfoods.com
VOL. 5, NO. 2 / spring 2010 / URNER BARRY’S REPORTER • 63 Urner Barry • P.O. Box 389, Toms River, NJ 08754-0389
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64 • URNER BARRY’S REPORTER / VOL. 5, NO. 2 / spring 2010
X ______Sign here for approval and fax to: 732-240-6332 Date