VOLUME 4 / Number 4 / fall 2009 the newsmagazine for the food industry professional Safe, smart & sustainable from start to finish… Mountain States Rosen: MSR consistently delivers product that is distinctive in taste and mild in flavor and tenderness with an setting the standard overall emphasis on health and nutrition.
It was only a few years “Mountain States Rosen completed its purchase of MSR. They ago that sustainable is the ONLY lamb and veal now are 100% owners. The new company, farming was Mountain States Rosen, became the only company in the nation considered an oddity, completely vertically integrated lamb and however, with the to achieve SQF Level 2 veal processor in the country. help of the “go green” (Excellent) Certification...” movement more The new business venture was farms and ranchers are Colorado, they have sources to supply the unprecedented and made perfect business committing themselves to providing and industry with the finest and freshest lamb sense as it allowed MSR to oversee all promoting sustainable agriculture from and veal nationwide. In 2008, Mountain phases in the supply chain, from farm to ‘farm to fork.’ States Lamb & Wool Cooperative, a group of some 140 producers in 15 states, Continued on page 57 Mountain States Rosen (MSR) is one establishment that has done this. This premier lamb and veal company Social networks critical to communication... saw traceability as a useful tool for consumers, as well as for food safety and retail informational purposes, and just Internet chatter gaining popularity “the right thing to do.” They realized consumers were seeking organically grown New to the social media network and or MySpace more than e-mail. This means and sustainably sourced products, and wondering what all the twitter is about? if you are not on one of those sites you since Mountain States Rosen was already Social media networking is a massively are missing out on one of the biggest on track to do so, they took it just one popular communication and business tool. shifts in human behavior and the way we step further and developed a completely Businesses questioning the social media all communicate with one another. This all-natural and traceable product. sites need to embrace them if they want to doesn’t mean you need to be on these sites better engage their customers—says the IT 24/7, but you do need to be engaged. Mountain States Rosen has been a consulting firm Parity. leading lamb and veal company in “Combined with effective information America for more than 50 years. With In fact, according to a recent Nielsen management, social media tools have been fabrication operations in New York and survey, people are using Facebook, Twitter Continued on page 58 On the Inside… Follow us online... 40 What’s your 34 UB’s 33rd Executive We are now on favorite college or Conference tackled Facebook university mascot industry issues in and worth? style. Twitter! Compare the estimated Intriguing keynote Become a ‘UB Reporter’ value of some favorite speakers, plus an exciting fan, friend, whatever! Go to campus characters as if and thought provoking www.urnerbarry.com/Reporter they were commodity agenda made this year’s and follow your preferred items. event a success. social media link! 2 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 X ______Sign here for approval and fax to: 732-240-6332 Date Your Cold Storage Solution on the West Coast Richmond cold StoRage FULL SERVICE STORAGE & DISTRIBUTION FACILITY COMPETITIVE RATES • PERSONALIZED SERVICE
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VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 3 URNER BARRY’S REPORTER • VOL. 4, NO. 4 Center of the plate the newsmagazine for the Mountain States Rosen: food industry professional setting the standard
Page 1 Pu b l i s h e r Paul Brown Jr.
Se n i o r Ed i t o r Russ Whitman
Ma n a g i n g Ed i t o r Internet chatter Joe Muldowney
gaining popularity Contributors Page 1 Janice Brown Jim Buffum Greg Deppeler Jenn Fitzpatrick Main Ingredients Kelsey Juszczak 5 Retail sees great value in meat case Jim Kenny Andrew Knox 7 P.F. Chang’s continues to experience good fortune Rachel Kretzmer 11 Where beef begins: tracking adds focus for Angel Rubio Oklahoma cattleman John Sackton 15 Farmhouse fare featured in Chicago’s PUBLICAN James Serpico Bill Smith 16 How to clean, cook and pick a Jersey blue crab MaryAnn Zicarelli Page 54 Page 16 Co p y Ed i t o r s Lynn Dekovitch News Bites Linda Lindner 9 Domestic shrimp prices precariously low Cr e a t i v e Di r e c t o r 10 Game attendance becomes a “sporting Glenn F. Juszczak experience”
18 Making the rounds with UB’s Reporter Pr o d u c t i o n Ma n a g e r 21 The real perspective on seafood sustainability 20 The economic posture of eggs Chris Ashley 23 Butterball, LLC: excellence in feed production 22 Deviled dish with dozens of deviations As s o c i a t e De s i g n e r s 24 Calf, steer, heifer... what it all means 32 Meet and greet just got tastier Maria Morales 26 Social networking platforms keep turkey top of 36 Supermarket jingle shopping Gary Swarer the mind 40 New commodity market: university and college Adver tising 34 Urner Barry’s Annual Executive Conference and mascots Janice Brown Marketing Seminar tackles key industry issues in 46 Northeast hot dog stands serve up tradition style 51 Psychology of color at retail Subscription In f o r m a t i o n 38 Price to raise a child rising 800-932-0617 39 Gourmet Magazine piles on Chilean salmon, citing heavy use of antibiotics A la carte 8 Opening the door to 42 Global Aquaculture leaders to address GOAL 2009 traditionally ethnic foods conference in October 12 Uruguay: South America’s 43 Automated Commercial Environment small secret 44 Soaring costs and not-so-soaring prices: pork 14 CLA: Fighting fat with fat An Urner Barry Publication producers are in a bind Published Quarterly 25 The essential trinity of making Printed in the U.S.A. Copyright © 2009 good paella 48 Shrimp School at University of Florida 14 years Page 30 Editorial and Publishing Offices strong 28 Eye on Dining... Chicago style pizza Tel. 732-240-5330 • Fax 732-341-0891 and hot dogs 182 Queens Boulevard, Bayville, NJ 08721 53 Marketing your products to Native American www.urnerbarry.com • [email protected] casinos 30 The Reporter’s Guide to... Sushi Nothing may be reproduced in whole or part 54 Porkopolis: The city of swine 49 Test your LAMB knowledge without written permission from the publisher. 50 Always cooking with Chef Paul Prudhomme 4 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Door opens for middle meats… Retail sees great value in meat case
National “…there Retailers then passed these meat savings Cattlemen’s Beef has been a onto their customers, who were more than Association, resurgence happy to bring home great-tasting, tender through programs of in-home middle meat steaks at a significant cost funded by the advantage. cooking Beef Checkoff, has recognized and fewer In fact, data from Freshlook Marketing that the current people are shows that total supermarket sales are on economic climate eating out in the rise. Figures show that for the 13-week has brought about casual dining period ending 5/24/09, beef middle meat a change in the and white steak (from the rib, loin and sirloin) pound way consumers sales increased 5.3 % versus year ago tablecloth Lemon-Pepper Seasoned Ribeye Filets are purchasing restaurants…” figures. Pound sales for the middle meat with Roasted Tomatoes their meats. With steak category showed higher increases this insight, the door has been opened to than pound sales for total beef, which rose numerous value cuts – specifically from 4.4%. Dollar sales also increased for middle to prepare a delicious and nutritious the middle meats which have experienced meat steaks and total beef for the same time family meal with beef as the major staple. a decline in wholesale prices. In fact, June frame. Rib and loin steak dollar sales rose For more information please visit: www. sales figures indicate that this “Middle 1.0%; while total beef dollar sales jumped beefretail.org.UB Meat Mania” for rib and loin steaks is 4.6% during the 13-week timeframe. continuing to positively impact retail sales. As consumers are watching every penny, That’s a big plus for beef retailers, as they America’s beef producers are proud to have been witness to record produce a product that sales of middle meats provides great value, as consumers made nutrition and taste without a switch in their breaking the bank. SAVAGESAVAGE buying habits. Why Consumers are happy P O U L T R Y , I N C . the switch? Research purchasing middle indicates there has meat steaks because been a resurgence they know they are MARYLANd OFFICE of in-home cooking. getting a great buy on a Billy Savage Additionally, fewer people premium steak. Thanks to Ginger Trader are eating out in casual dining the Beef Checkoff-funded Fred Cline and white tablecloth restaurants which programs and their marketing efforts Jeff Vivalo has created a surplus of middle meats of middle meats, consumers are able to Phone: 866-2SAVAGE and consequently, lower wholesale prices. stock up on the steaks they love in order Fax: 410-543-8919 ALABAMA OFFICE Top 5 Middle Meat Steaks Lewis Wood Chris Fly Cut Pounds Sold Phone: 866-3SAVAGE (13 weeks ending 5/24/09) Fax: 251-970-5273 Beef Ribeye Steak Boneless 243,874,558 TENNESSEE OFFICE Beef Top Loin Steak Boneless 184,707,660 dan Henderson Beef Loin T-Bone Steak Bone In 132,184,850 Phone: 800-869-3854 Fax: 901-756-2510 Beef Ribeye Steak Lip On Bone In 127,474,489 www.savagepoultry.com Beef Loin Top Sirloin Steak Boneless 119,749,990 VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 5
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Dated ______6 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Moark_image_ad_rev1.indd 1 12/19/07 2:47:13 PM Chinese dining still on consumer menu… P.F. Chang’s continues to experience good fortune
It is no doubt that consumers tend successful Asian to cutback on spending during tough businesses. economic times, and the top category that this usually takes place is restaurants. Many Company co-CEO casual dining establishments in the nation Rick Federico P.F. Chang’s China Bistro Kierland Commons, Scottsdale AZ. are suffering. There is one however, that was quoted in has been experiencing a mysterious success Newsweek as saying that in early 2008 ranked tops numerous times in the full- during these recessionary times—P.F. when the restaurant traffic first softened, service chain category. Not only did it rank Chang’s Bistro, Inc. The secret to their management went through all elements first for tops in food, but it also came in good fortune seems to be a simple renewed of the business in search of efficiencies. number one for top facilities and placed focus on extremely efficient cross-training And so, prep cooks and line cooks were all second for service.UB and kitchen operations optimization. cross trained. They even hired an expert to develop a new scheduling tool to better In a recent Newsweek article, 2009 was manage the staffing. Additionally, value referred to as “the Year of the Closing” offerings were added to the menu. Taurus for many Food Products, restaurants— “…management A consistent theme for P.F. Chang’s, Inc. that is not went through according to analyst Destin Tompkins is so for P.F. the management’s focus on things it can all elements of Chang’s. In the control. The company’s paring down of Imported & Domestic the business first quarter of operating expenses and its attempt to grow Boneless Beef, in search of 2009, profits sales with “unique and targeted marketing” Pork & Variety Meats produced by efficiencies.” are keys to its success. the Asian P.O. Box 709 casual dining establishment increased Continuous improvement seems to be Carefree, AZ 85377 38 percent compared to year ago levels, working for P.F. Chang’s. In the 2009 Highwood, IL while operating margins rose from 12.8 Fast Food Survey from Zagat, P.F. Chang’s 847-681-0351 percent to 14 percent. Stock prices for the 800-828-7877 company also consistently continue to Fax: 847-432-1485 increase, and since November they have TURKEY VALLEY FARMS Carefree, AZ more than doubled. 480-488-4323 The BIGGEST 800-458-2383 P.F. Chang’s China Bistro, Inc. through its Little Company Fax: 480-488-7751 in the subsidiaries, owns and operates specialty Turkey Industry Santa Fe, NM restaurants in the United States. The 505-820-2951 Specializing in Whole Turkeys, Breasts, company runs over 350 restaurants and 888-520-5600 Turkey Parts, Ground Turkey & has a market cap of $734 million. In the Fax: 505-820-0715 past ten years alone Chang’s continued to Sausage Products Retail & Foodservice • Tray Pack E-mail: [email protected] open stores in malls and other economic Private Label Packing [email protected] “hot zones” and was the first Chinese-food 112 S. 6th Street • P.O. Box 200 • Marshall, MN 56258 chain to reach $1 billion in revenue— Phone: 507-337-3100 Michael Berman which it did by taking cues from other www.turkeyvalleyfarms.com William J. Berman
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 7
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Dated ______Dated ______Reporter’s gallant gourmets gobble goat... Opening the door to traditionally ethnic foods
When was the last time you had goat the innards such as kidneys, livers and innards for lunch or dinner? Two weeks hearts in visceral linings wrapped with ago? Two years ago? If so, you were the cleaned, boiled intestines. Thereafter, probably a contestant for the television these are grilled until they become show Fear Factor. Well, the show is somewhat crunchy, though the cook has cancelled, and although one might assume to be careful not to allow the intestines to no one would eat these parts of an animal, turn rubbery. there are millions of people around the world who eat them and even consider Before any judgment could be passed on them “delicacies” on a regular basis. Goat this traditional plate, two of Urner Barry’s innards, which include intestines, kidneys, Reporter staff correspondents had the hearts and livers, are grilled and fried in chance to travel to Monterrey, Mexico, a popular northern Mexican dish called where the traditional “cabrito” is originally “machitos.” Though quite tasty for most from. Despite not being terribly delighted northern Mexicans, just mentioning the by its flavor, the taste provoked anything word “innards” as food will very likely but repulsion; in fact, the plate in which cause many Americans to believe it is a “machitos” were served ended up empty. terrible joke, or flat out express repulsion. “It’s tasty and crunchy, but just knowing that these are goat innards makes me feel “Machitos” are mostly served as a sizzling uneasy,” one reporter expressed. appetizer accompanied by corn tortillas and fresh hot salsa. It comes from a baby But goat innards should not sound too goat commonly called “cabrito” or “little/ weird. For example, Haggis, which is a baby goat.” The dish is prepared by placing traditionally Scottish dish, happens to be made of sheep’s innards minced with onion, oatmeal and spices, and boiled in the animal’s stomach. In addition, Texas has its own version, though not very common anymore, called “Texas Haggis.”
While it is doubtful people are going to have goat innards for their next BBQ, machitos should at least be considered for the next-on-the-list foods to try before you die. People in Monterrey, whom some people in Mexico regard as the most “Americanized” crowd in the country, will most likely recommend this dish if one wants to get the real experience of traditionally Monterrey/Mexican food.UB
8 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-240-6332 Date Dated ______Some fishing vessels may stop sailing... Domestic shrimp prices precariously low
Fuel prices are off sharply from a year operators can minimize the effects of low year, roughly 60 percent of the total yearly ago, however modest increases have been prices with increased volume. In a normal effort is landed July through December.UB recorded since March; and when combined with the low prices boat owners are receiving for their shrimp, some fishing vessels may opt to tie-up.
The average ex-vessel price through June is $3.11, off 44 percent when compared to the first six months of 2008. However, so far this year, the low prices have not been much of a deterrent. In fact, the fishing effort is up, the largest six month total since post-Katrina 2006. According to the NMFS, January through June landings of Gulf domestic shrimp totaled 48.189 million lbs. (all species, headless), or roughly 34 percent above the same period last year.
What will come of the second-half of the fishing season? It remains to be seen, but many expect the effort to fall somewhat short of typical. Still others feel boat
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Until recently, the food available at any beer, and not much else. As attendance halves, or 3 periods. Rather, they would given sport venue was fairly basic: hot at sporting events morphed from merely prefer to watch a portion of the game, dogs, hamburgers, peanuts, popcorn, watching the game and rooting for the and then spend time examining, and home team then experiencing, the gastronomical to enjoying delights available for their dining the entire pleasure. “…attendance “sporting at sporting experience,” The first broadening of the standard events morphed so too did fare offered was kosher food: kosher hot the culinary dogs, knishes, chicken nuggets, pastrami from merely offerings sandwiches, and the like. The second watching the available to wave of expansion shortly followed, and game and fans. typically reflected the region of the area rooting for the in which the sport venue was located. home team to Fans no enjoying the longer are At Minute Maid Park in Houston, for entire sporting content to sit example, the signature offering is the experience,” in their seats BBQ Stuffed Baked Potato, a baked for 9 innings, potato swimming in melted cheese, 4 quarters, 2 infused with pulled pork, liberally ©iStockphoto.com/Adam Kazmierski loaded with barbecue sauce, and topped with onions and jalapeno peppers. At Citizens Bank Park in Philadelphia, the signature offering is Rick’s Steak, a hoagie containing sliced rib-eye, topped with either Cheese Whiz or provolone. Safco Field in Seattle boasts Ivar’s Grilled Salmon Sandwich, a half-pound of lightly grilled salmon, topped with cole slaw and served on a freshly baked organic roll. Boston’s Fenway Park, in addition to the famous Fenway Frank, has Fenway 4689 South 400 West Sausages, a sweet Italian sausage loaded P.O. Box 480 with sautéed onions and peppers and slathered with barbecue sauce. And, at Huntingburg, IN 47542-0480 Petco Park in San Diego, one can dine on shrimp tacos, a seafood delight smothered WWW.farBeStfOOdS.cOm in garlic sauce, salsa and cabbage.
Ann Block (812) 683-6626 Increasingly, each sport venue has its Ryan Downes (812) 683-6627 own signature dish…as well as a host of Greg Meyer (812) 683-6625 non-traditional offerings…and a varied Fax# (812) 683-4226 assortment of “adult beverages” as well. Regional distribution or foodservice providers have modified their purchasing habits to accommodate these new culinary trends. So, not only have sports changed with the times, but culinary offerings too have come a long way from the days of just the hot dog, hamburger, memBer Of tHe NatIONal turkey federatION peanuts, popcorn and beer days.UB 10 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Showing producers what their cowherds are made of... LEFT: Dale Moore, owner and manager Cattleman’s Choice Feedyard.
are sorted to market at just the right finish. In the packing plant, each carcass is graded, forming the basis for premiums and discounts for value-based grids. It’s also the basis for Moore and his associates to gauge how well they’re doing.
“We individualize carcass data and show the producer what his cowherd is made up of,” Moore says. “He can use that to change genetics or management to improve.”
“You have to start Over time, that will result in more cattle at the ranch. You hitting the target. have to finish with the end-product “You can make more money by consistently that’s in demand.” producing a quality product than just cranking out a commodity product. That’s why I aim to produce for the Certified Angus Beef ® brand,” Moore says.
“People want a good eating experience and Where beef begins: will pay more for quality.”UB tracking adds focus for Oklahoma cattleman by Miranda Reiman between the end-product and the Certified Angus Beef Industry cattlemen,” Moore says. “You have to Information Specialist start at the ranch. You have to finish with the end-product that’s in demand.” Except for a few niche products like grass-fed, all cattle grow up on a farm One way to keep the focus is by tracking until six or seven months of age or about each animal so a rancher knows if his Midwest 500 pounds. Then they’re weaned off decisions are making good beef. That milk and started on a grain-based ration starts with cooperative producers who Poultry in a feedlot. place an ear-tag in every calf at birth, linking to its parent cow and bull. When services There are nearly a million cattle farms, the weaned calves arrive at Cattlemen’s but only a few thousand feedlots; so of Choice, they get an electronic ear-tag, Three generations of course they tend to be larger and located cross-referenced to a visual tag for backup. near both grain fields and packing experience in fresh eggs. plants. “It’s not an easy process,” Moore says. “That’s why there’s still a premium paid Midwest Poultry Services, L.P. One of the best, though relatively for source- and age-verification. It takes is an industry leader small at just 7,000-head capacity, is attention to detail at the ranch, feedyard with a reputation built on Cattleman’s Choice Feedyard near Gage, and packing house to keep information outstanding service. Oklahoma. Owner and manager Dale together through all of these segments.” Call us to experience the difference. Moore serves as a kind of link. After several months on feed, when the Midwest Poultry Services, L.P. P.O. Box 307, Mentone, IN 46539 “I take this personally: to be the liaison cattle weigh 1,250 to 1,400 pounds, they Phone: (574) 353-7651 • Fax: (574) 353-7223 VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 11
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Dated ______Exports bring great wealth... ©iStockphoto.com/ Joris Van Ostaeyen Van Joris ©iStockphoto.com/
Panoramic view of the city and harbour of Montevideo, Uruguay. Uruguay: South America’s small secret
Located in the southeastern part of South Uruguay’s greatest natural resource is its economy suffer a major downturn which America, Uruguay is the second smallest rich agricultural land, almost 90% of which stemmed largely from external effects of country on that continent. Its only land is devoted to livestock raising. Cattle, the economic problems of its neighbors border is that with Brazil to the north. sheep, horses, and pigs are the major Argentina and Brazil. Additionally, in 2001, livestock animals. an outbreak of foot and mouth disease curtailed beef exports to North America. GET CONNECTED!! The economy of Uruguay remains Join NPFDA Today! dependent on agriculture and services— Uruguay’s economy resumed mild NATIONAL POULTRY & FOOD with these proving highly export oriented. growth in 2003—with a mild 0.8% rise in DISTRIBUTORS ASSOCIATION Leading economic sectors include meat GDP—and accelerated in 2004 and 2005 Your Full Circle Connection To The Industry since 1967! processing, agribusiness, wood, wool, with growth rates of 5.0% and 7.5%, leather production and apparel, textiles, respectively. Growth equaled 4.6% in and chemicals. 2006, and reached 7.6% in 2007 and 8.9% in 2008. Uruguay’s spectacular recovery After averaging growth of 5% annually over the past couple of years has been during 1996-1998, 1999-2002 had the based on increased exports.UB
Uruguay / U.S. comparison
AREA 176,220 sq km 9,826,630 sq km COASTLINE 660 km 19,924 km POPULATION 3,494,382 307,212,123 LIFE EXPECTANCY 76.35 years 78.11 years Processors retail buyers GDP $31.3 billion $14.33 trillion Distributors transPortation GDP (per capita) $12,200 $47,000 b rokers c omP anies AGRICULTURE AS A %GDP 9.8% 1.2% t raD ers suPPly comPanies AGRICULTURAL PRODUCTS rice, wheat, cattle, fruit, wheat, corn, grains, 3150 Highway 34 East soybeans, barley poultry, beef, vegetables Suite 209, PMB 187 LABOR FORCE 1.641 million 147.4 million Newnan, GA 30265 UNEMPLOYMENT RATE 7.6% 7.2% Phone: 770-535-9901 POPULATION LIVING BELOW POVERTY LINE 27.4% 12% Fax: 770-535-7385 E-mail: [email protected] OIL PRODUCTION / CONSUMPTION 935.7 / 33,400 8.5 / 20.68 www.npfda.org (bbl/day) (million bbl/day)
12 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
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Date ______Leading the deli meat industry’s growth in México.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 13 To your health… CLA: Fighting fat with fat
Conjugated linoleic acid or CLA is an for use as a food product by the FDA; it fattened on “…Dairy cattle unsaturated Omega-6 fatty acid found plays a vital role in body fat reduction, grain in a that graze not to act as a typical Omega-6 is a potential anti-carcinogenic, aids in feedlot. produce higher fatty acid, rather beneficially anti-aging and has been found to exhibit amounts of to one’s health and anti-diabetic effects. “…Dairy well-being. It cattle that CLA in their is a natural Although a naturally occurring trans fat, graze produce milk than those supplement CLA is actually good for your health. higher which receive that was Health experts say it should not be amounts of conserved recently associated with manmade trans fats which CLA in their feed…” approved are linked to heart disease. milk than those which receive conserved feed, such CLA is found naturally in small as grain, hay, and silage,” says Agricultural quantities in red meat and dairy Research dairy scientist Larry Satter. products. The most abundant source of natural CLA is Satter, who is based at the Dairy Forage found in the products of Research Center in Madison, Wisconsin, grassfed animals. conducted a study comparing the amount Research conducted of CLA in milk from cows grazing on
©iStockphoto.com/Deniz Unlusu ©iStockphoto.com/Deniz since 1999 shows pasture to the amount from cows fed hay that grazing animals or silage and found that pasture-grazed have from three to five cows had 500% more CLA in their milk times more CLA than animals than those fed silage.
Additionally, hundreds of studies on CLA Distributors of have been conducted which show that the finest it is not only effective for good health, Protein ProDucts but to decrease body fat as well. In fact, scientists found that CLA inhibits enzymes Beef that promote fat storage while boosting Pork the action of enzymes that break down fat. Evidence of this is included in a 2007 Poultry analysis published in the American Journal Seafood of Clinical Nutrition which concluded that Veal & lamB subjects taking CLA lost an average of two-tenths of a pound of fat per week more ProceSSed meatS than those taking a placebo. Natural ProductS Celebrating 20 Years In a separate study conducted at Purdue cheeSe THE HARVEST FAMILY University in Indiana, CLA was found OF COMPANIES Sales Offices in: to improve insulin levels in about two- Since 1989, thirds of diabetic patients, and moderately From Our Door to Yours. San Diego ...... 800-653-2333 reduced the blood glucose level and Los Angeles ...... 800-653-2334 triglyceride levels. Los Angeles (JSS) ...323-584-3160 Sacramento ...... 866-318-6328 Today’s dairy and meat products are said to contain only about one-third of the Phoenix ...... 800-883-6328 CLA content found before 1960—possibly Denver ...... 800-306-6328 due to the change from modern cattle Kansas City ...... 800-653-6328 feeding practices. The recommended daily Orlando ...... 800-883-7777 dose is approximately three grams per day; Portland (WBX) .....800-547-9801 however, a physician should always be Est.1989 consulted prior to starting this or any other Make us your first call! supplement regimen.UB 14 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
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Dated ______Meat lovers able to craft hearty dishes in the windy city… Farmhouse fare featured in Chicago’s PUBLICAN
Located in “Anchored by a and the front of the space is constructed of an active wide selection 10-foot cafe-style doors that open out onto market setting, of housemade the street. At the back of the restaurant is they open terrines and a partially open kitchen offering a view of their doors the culinary action. charcuteries, after most surrounding the menu Featuring pork and seafood preparations, Bob Briskey Photography businesses changes daily the menu is best described by Kahan have come to reflect and Huston as “pristine product, simply PUBLICAN’s main dining room. and gone for the seasonal prepared.” At first glance, a first time the day, the availability of visitor can be easily confused by the menu. vegetable, six cheese and three dessert PUBLICAN products…” You won’t find the typical appetizer, offerings. I didn’t even get a chance to is thriving salad, entrée, and dessert; rather the mention the vast beer selection. Wow! at the corner of Fulton and Green in menu is organized Fish, Aged Ham, Chicago. Conceptualized by the team that Meat, Vegetables, Cheese and Dessert, There is an early dining menu available created Blackbird and avec, Executive Chef each laid out from lightest to heaviest from 3:30 p.m. until 5:30 p.m. Paul Kahan and Chef de Cuisine Brian fare. The choices are meant to be shared, Huston, the PUBLICAN is a beer-focused and the servers are more than willing to the PUBLICAN restaurant with an eclectic menu inspired help diners craft their meal. Of interest 837 W. Fulton Market, Chicago, IL 60607 by simple farmhouse fare. to this table of meat people was the Aged 312-733-9555 UB Ham selections, which included Serrano The large space, reminiscent of a European Ham from Valencia, Spain; La Quercia beer hall, is dominated by a large rossa ham from Norwalk, Iowa; Col. Bill communal table designed to recall 16th Newsome’s from Princeton, Kentucky; and Century European banquets. Set-up in San Daniele from Italy. racetrack fashion, the banquet table seats upwards of 100 people. Mid-restaurant The fish selections are dominated by are English pub-style, three-tiered cocktail Oysters, six varieties were available. Other tables where guests can stand and lean notable seafood offerings include Basque on one level, with their beer and food stew, Halibut, Pompano, Sardines, Striped resting on the other tiers. Against another Bass and Dover Sole. wall stands a series of banquet tables, on platforms, and privatized by table-height The meat offerings are what got this swinging doors. They were described to us table of meat pros talking. Several items before entering as “cattle pens.” The walls even required explanation from the wait Crystal Farms, Inc. and ceiling are wrapped in pressed tin, staff. Meat dishes center upon pork, all certified organic and sourced from USDA Dyersville, Iowa. Anchored by a wide selection of housemade terrines and GRADED EGGS charcuteries, the menu changes daily to reflect the seasonal availability of PO BOX 7101 products. Other hearty dishes, again, CHESTNUT MOUNTAIN GA 30502 presented simply and stripped of adornment, include such items as SALES INFORMATION spicy pork rinds, potted rillettes, beef heart, sweetbread, boudin blanc, JIM BROCK steak tartare, pork country ribs, potée, farm chicken and ham chop (770) 967-6152 Office in hay. Grant Kessler Photography (770) 967-7242 Fax
Charcuterie plate. The menu is rounded-out with ten www.crystalfarmsga.com
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 15
X ______Sign here for approval and fax to: 732-341-0891
Dated ______Clearing up the confusion about cleaning crabs... How to clean, cook and pick a Jersey blue crab Urner Barry’s Reporter took a field trip, not Providing they are mature; there are no size NJ blue crabs stored in a slotted bushel basket. far from home, to the New Jersey shore to limitations on female crabs. visit some retail sellers of local blue crabs. of a bucket to provide moisture without Their first stop was The Crab Shack located The Crab Shack’s Daryl offered the Reporter submerging them in water. on Mantoloking Road in Brick, NJ. UB’s a cleaning and picking demonstration Reporter met with the owner, Daryl, who of both a cooked and live crab which The Reporter’s next stop was at Saltys has owned this small family business for is available for viewing at http://www. Seafood Market—one of the oldest co-ops over 35 years. urnerbarry.com/Reporter. in existence today. Saltys has operated as a co-op for more than 50 years. This Although crabs are thought to be seasonal When cleaning crabs it is important to in New Jersey, The Crab Shack is open year remember to remove the lungs or gills ’round and crabs are available throughout which many people refer to as “the dead the winter. During the winter months man.” This is not edible. Daryl told the crabs are dredged, meaning they are found Reporter that all other parts, including the slightly below the muddy surface of the bay mustard or inners of the crab are edible. lying dormant or in a state of hibernation. They are said to be sweet, hardy crabs. As can be viewed on the video, the Daryl said that the most difficult time to challenge once the crab is cleaned is to get a good supply of crabs is April as most pick the succulent meat from the shell. crabs are reproducing this time of the year. Daryl’s demonstration shows that he snaps the crab in half and carefully removes the Saltys co-op Point Pleasant Beach, NJ. UB’s Reporter was also informed how Jersey claws and swimmers. He then takes a knife blue crabs are sized and graded. A #1 crab and splits the body down the middle to unique establishment is owned by 17 is any male crab that is 6 ½ inches from expose the white meat. The exposed meat boats. The market is committed to selling point to point or larger. A #2 crab would is easily removed from the shells. Daryl the fish from the boats, and the boats are be a male crab that measures a minimum used a cracker to remove the claw meat committed to providing the market with of 4 ¾ inches to 6. Male crabs are from the shell. fish before committing to anyone else. commonly called Jimmies. Females, or #3s, There is a large scallop fishery and fluke are referred to as sooks. A female crab is As for cooking, Daryl suggests steaming fishery that operates from this co-op. easily identified by its apron on the bottom crabs for about seven minutes or to boil They ship scallops to many distributors, side of the body which is wide and round; them for approximately 12 to 15 minutes. wholesalers and retailers around the on a male it is long and lean. Females only He said that his family-owned restaurant country. They have a large retail case and lay eggs once in their life and will never closes by 7pm each day and that crab shed or get any larger after they mature. lovers from all over come to visit his The way to tell if a female crab is mature is restaurant. Because of the long hours he by the marking on its bottom. The apron already keeps, he is not willing to stay open will look like a triangle before they are any later. mature and will be rounded with darker ridges upon maturation. Another interesting fact that Daryl shared with us was that crabs should not be Saltys retail case, Point Pleasant Beach, NJ. stored in water. Once the crabs use up all Mature female crab. the oxygen in the water, they will die. It is important that crabs remain alive a takeout window, with outside dining of up to the time they are cooked or prepared restaurant items. In addition to cleaned. Bushel baskets need seafood, they have an ice cream case and to be slotted so that the some novelties and souvenirs for sale. crabs get oxygen. Saltys prefers to clean their blue crabs live A good way to store because they feel it is easier to get rid of crabs when caught is to put more of the inner guts and it makes less of wet newspaper in the bottom a mess at the dinner table (view video). They
16 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 begin the process by placing the live crab used a butter knife. we found white in an ice bath for about 5 to 10 minutes to He tapped it with roe in its body. He help slow down the activity of the crab and the knife to crack removed the face, the make it easier to work with (it also helps the shell and then inside and said it was to minimize the risk of getting pinched). he carefully removed ready for steaming. When the crabs are placed in the ice bath, the shell until the After the crab their shell will turn a lighter green color. meat was exposed. was steamed, Bob Once they have slowed down, the top shell Fisherman Rick began the picking Crab cleaning videos are available on the Web at is removed then the face and inners are explained that there www.urnerbarry.com/Reporter. demonstration. He removed. Saltys uses a high powered hose is a piece of cartilage was able to pick to remove the guts. At this point, they that is in the top part of the claw meat. almost every spec of meat from the crab and hand the crabs off to Fisherman Rick who he separated the different grades of crab is also the cook. Rick’s demonstration of The Reporter’s last stop was Pisces Seafood onto the tray to show the difference in the how to prepare a steamed crab as well as a in Toms River, NJ. There they were met meat. He first removed all the claws and crab cooked in garlic and oil can be seen by the owner, Bob and his nephew Guy. suggested that you try to leave all the meat on our video. Like Saltys, Pisces prefers to clean crabs live. intact in the body. Then he ripped the shell They do not offer them as a menu item in of the crab near the backfin and once there Once the crabs were cooked, Fisherman their restaurant and they typically sell live was an opening he pulled out the jumbo Rick let them cool down so that he could crabs by the dozen or bushel. They will lump meat. Then he pinched the body easily pick them without burning his steam them at the customer’s request. Guy and cracked it down the middle. He used a hands. He began by removing the claws began the cleaning demonstration of a live pinching method to squeeze the meat from then he snapped the body in half, pinched crab (See video). Like Saltys, he began by the shell. the body and ripped it in half, but also first submerging the live crab in ice water. said you could use a knife to cut down the By holding the flipper fin, he grabs hold Although cleaning and picking methods may middle. He then picked the meat out of of the top shell and tears it in an upward vary from one establishment to the next, the the different compartments of the body. motion to remove it from the body. When end result is the succulent, sweet taste of a To remove the claw meat from the shell he Guy removed the shell of this male crab, fresh, locally caught Jersey blue crab.UB
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VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 17 X ______Sign here for approval and fax to: 732-341-0891 Dated ______Conventions and conferences… Making the rounds with UB’s Reporter USAPEEC’s 2009 despite tempting beaches and resort hosted covered included the size of the breeding functions, meetings were filled as business flock and despite the fact that substantial Annual Meeting needs commanded full attention. reductions are in place, given current A full house was on hand this past June economic conditions, it probably needs when USAPEEC hosted their Annual Urner Barry’s Reporter was on hand during to be reduced even further. H1N1 and Meeting. The event was held in Key the course of the event and a broad range its effects on the Mexican economy was Biscayne, Florida at the Ritz-Carlton and of topics were covered. A perennial favorite heavily discussed with emphasis made of members, Dr. Paul Aho, gave several by Director Jose Luis Cruz that Mexico noteworthy presentations including one is very safe for foreign visitors. During that dissected the current ethanol policy his presentation, however, it was made and its effects on the animal industries, U.S. clear that the effects of H1N1 were severe taxpayers and all food consumers in general. leading to aggressive purchases at the retail level, but almost no business at malls or Chicken leg quarters are always of industry traditional retail outlets. Other USAPEEC importance and discussion both in and staff members thoroughly examined their out of USAPEEC sessions. Concern was regions of expertise and the challenges and expressed that with supply cutbacks well barriers associated with each of them. in place, prices surged higher and hurt domestic sales. According to Dr. Aho’s USAPEEC president Jim Sumner summed figures, last year there was 2 million metric up the activities of the organization and tons available to the U.S. and that number current state of affairs during his annual One USAPEEC session covered how the outbreak of diminished to 1.4 metric tons this year. president’s report, stating that despite the H1N1 hit Mexico especially hard leading to aggressive consumer purchases at grocery stores, long lines and global economic crisis, world demand for surgical masks. Other areas of the industry which were poultry meat in 2009 is expected to remain
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18 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 with the National Poultry with chicken consumption. It also helped and Food Distributors to explain a very high degree of change in Association, brings chicken consumption. Elam told this to together poultry marketing participants at NCC’s Marketing Seminar and sales managers, held during July in California. distributors, supermarket WINNING GOLF TEAM—The father-son team of Mitch and Lee Mitchell, and food service buyers, Preparing for the “new reality” resulting second and third from left, led the winning team in the Poultry Power traders and brokers, and from the current difficult economic times Golf Tournament at the Chicken Marketing Seminar. Mitch Mitchell, other executives working by more fully understanding changing Oneonta, Alabama, is with Gold n’ Plump Poultry. Don Ellen of Sanderson Farms, left, is chairman of the tournament while Jack Coleman of Wayne in the chicken industry consumer behavior and the impact that the Farms, right, is chairman of the NCC Marketing Committee. for two days of meetings economic recession is having on the food to explore marketing and agriculture industries will increase trends and strategies to the opportunities poultry marketers can strong as compared to other meats. He felt successfully compete in today’s challenging use to become more successful, Stephen that poultry’s efficiency will prevail in the marketplace. Urner Barry’s Reporter was in Rannekleiv, executive director, food and long term and worldwide consumption attendance during this event and many agricultural research and advisory for will continue to grow. Lastly, China has critical issues were addressed. Rabobank International, told participants replaced Russia as the top export market at NCC’s Marketing Seminar. for U.S. poultry, therefore making political Consumer spending, and favorable prices, haggling and correctness on both sides of were discussed in relation to a study Participants at the National Chicken the table more critical than ever. commissioned by the National Chicken Council’s Seminar also heard a lively Council and completed last month by Dr. panel discussion of six individuals from National Chicken Thomas E. Elam, president of FarmEcon, the foodservice and supermarket segments LLC. Overall consumer spending adjusted about the challenges and opportunities Council Convention for inflation and the relative price of for chicken. The panel was moderated by The marketing seminar, sponsored by the chicken compared to competing meat was Linda Eatherton, partner and director, National Chicken Council, in cooperation found by Elam to be highly correlated global food and nutrition.UB
Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable Food Products ConSIStent Specializing in: • Turkey QualI ty, DePenDable ServICe ChiCken For Domestic Inquiries, • Pork Please Contact vincent louis at Beef tel. # 718-542-4401 or Fax # 718-542-0042 Website: http://www.vistafood.com fishE-mail: [email protected] • [email protected] ServICe CenterS Bronx, NY • Blue Springs, MO • Hope Mills, NC • Forest, MS • Land O Lakes, FL San Antonio, TX • Colleyville, TX • Manchester, NH • Oceanside, CA VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 19
X ______Sign here for approval and fax to: 732-341-0891 Dated ______An intro to ‘eggonomics’… The economic posture of eggs
By Greg Deppeler price considerations not only during this time, but for the entire year? It is easy The Thanksgiving holiday is traditionally to say that it is rudimentary economics, the time of year which generates the biggest defined by the simple, yet applicable, basic consumer demand for eggs. Why? Well, law of supply and demand. This would, in
several reasons enter into the picture. First fact, be true, but in reality it is a bit more Stiop ©iStockphoto.com/Alexey it is the one holiday each and every year complex than which is (for almost everyone) a guaranteed that. Unlike a “Suppliers and transportation for their product to four day weekend. It always falls on the manufacturing endeavor to where the consumer can acquire it, which fourth Thursday of the month and, assembly line, balance their implies labor to pack the eggs, material to therefore, is variable by date rather than by chickens cannot pack them in, and vehicle and fuel costs to chickens in day. It is the penultimate time for people be turned on move them from place to place. to travel distances, both large and small, and off. Rather, productive to spend an extended time with family they will keep service against With everything else we face on a daily and friends. Meals are shared (nobody producing anticipated basis in our Gross Domestic Product, leaves a box of cereal out for breakfast…big eggs as long as demand at any inherent costs postures are continuously meals, like bacon and eggs, are made and they remain given point in increasing…meaning that a relatively astute devoured together) but, most importantly, in service. time.” supplier recognizes that, as costs increase, recipes are dusted off, ingredients And what do so must the pricing structure at which eggs purchased, and foodstuffs made. And what chickens require to produce eggs? A place are exchanged between buyer and seller, dessert doesn’t call for eggs? to be housed, which implies land, perhaps in order to obtain a reasonable profit for light and power a structure, and the like; production or, at least for a short term, so That being said, what else factors into nourishment, which means food and water; that revenue streams realized minimally make a contribution toward the coverage of fixed costs, such as amortization and taxes.
Now, return for a moment to the indelible truth that chickens cannot be placed into, or taken out of, production virtually immediately. This means that, at times, there may be overproduction, at times underproduction and, in either case, total production must be blended in with demand to establish what the true “market price” at any given time will be. Annually, we know that demand at Thanksgiving (as previously discussed) is traditionally the highest. Easter is a relatively good period, as is Christmas. Warmer months, on the other hand, are usually periods of low demand, since people do not relish the concept of laboring over a hot stove Suppliers endeavor to balance their chickens in productive service against anticipated demand at any given point in time. If this balancing act is successful, prices are stable. If supply exceeds demand, prices will drop. If demand exceeds supply, prices will rise. And as cost postures rise, pricing structures must as well.
Sounds so inherently simple, but it really isn’t, but this brief analysis is a good starting point!UB
20 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-240-6332 Date Setting the record straight... The real perspective on seafood sustainability by John Connelly, PresidentNational Fisheries Institute
When it comes to seafood sustainability a hearty helping of perspective is required to navigate the often confusing and contradictory claims made by some who say they know the true status of the stocks.
For starters, the real stewards of sustainability are the men and women Administration conscientious producers and processors who devote their lives to fishing. They (NOAA), the Marine concern themselves with ensuring that are dedicated to ensuring the bounty Stewardship Council (MSC), sustainably sourced seafood makes its that provides their livelihood will the Global Aquaculture Alliance way to market so the American consumer be there for their children and (GAA) and the International doesn’t have to. their children’s children. Seafood Sustainability Foundation The American seafood (ISSF) all play a role on A little bit of simple perspective can community recognizes the overseeing the health and go a long way to clearing up seafood ocean’s potential and has welfare of different species sustainability confusion. It’s simpler to undertaken impressive that make up the list of the explain the truth the first time than to strides to ensure its health. ten most commonly consumed correct the record a second and third time. types of seafood—hardly a lack of So for the record, ten fish make up more While the fact that there are real oversight. than 90 percent of the seafood Americans families and real communities pulling eat, and those ten are sustainably managed those nets is often obscured, the true NOAA, MSC, GAA, ISSF and with sustainability oversight in place.UB sustainability status of the fish Americans actually eat is also often obscured as well.
Some activist groups tell anyone who will listen about Dutt & Wagner the plight of “… the real the bluefin stewards of tuna. In the sustainability of Va., inc. Mediterranean are the men this fish has a Serving the Southeast sad sustainability and women story—over who devote for all your egg needs since 1926 fished and under their lives to regulated; a recipe fishing.” for disaster. But bluefin is far from a center plate item for the American consumer. In fact, per capita, Americans eat about the weight of a few paperclips worth of bluefin each year. Real Americans chow down on shrimp, canned tuna, salmon, pollock, tilapia, catfish, crab, cod, clams and flatfish—not expensive, rare, imported sushi delicacies
In fact, more than 90 percent of the 1142 West Main Street seafood consumed in this country is made P.O. Box 518 up of just ten types of fish, and those ten Abingdon, VA. 24319 fish are managed sustainably and have sustainability oversight in place. Toll Free: 1-800-688-2116 The National Oceanic and Atmospheric Fax: 276-628-4619
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 21
X ______Sign here for approval and fax to: 732-341-0891
Dated ______Not just the egg you remember... Deviled dish with dozens of deviations
By Greg Deppeler (a term chefs LOVE to use) of salt and pepper, and a dash of paprika. Mash A few issues ago of Urner Barry’s Reporter, the yolks, gently fold all the ingredients I wrote an article on eggs benedict. It was together, and (very carefully) spoon amazing how many variations of the tasty the ingredients back into the egg white dish were in existence. Here, my assignment halves. There you go! Deviled eggs! Ready is to delve into the deviations of deviled as a finger food for your next party or eggs…and I am once again dumbfounded gathering! But wait! There’s more! by the numerous differences. Some people will substitute spicy brown All recipes for deviled eggs seem to have mustard for the regular mustard. Others their origins in the plain hard-boiled employ the services of Chinese hot egg, but essentially, that’s where the mustard instead. Still others eschew the commonality ends. mustard altogether and substitute barbecue sauce. Some replace the mayonnaise or A generic deviled egg is a hard-boiled egg, ranch dressing with softened cream cheese. halved lengthwise, with the yolk removed Other ingredients from each half and placed in a bowl. In sometimes added “Mash the the same bowl (assuming 12 deviled eggs are chopped yolks, gently are the end product, so 6 hard-boiled or diced clams, fold all the eggs are required), three tablespoons of shrimp, oysters or either mayonnaise or salad dressing, a smoked salmon, ingredients teaspoon of mustard, a teaspoon of sugar, chopped bacon, together and… a teaspoon of vinegar (optional), a scoonch shredded cheese spoon the ©iStockphoto.com/Pattie Calfy (especially cheddar ingredients or Swiss), chopped back into the avocado, chopped egg white onion, chopped or halves.” diced green or black olives, habanero and jalapeno pepper, and a scoonch (there’s that term again!) WE Can HanDlE all YOur of horseradish. Naturally, all of these ingredients can be used in combination TransPOrTaTiOn nEEDs! with one another, depending on the palate of both the chef and guests.
arrange for Provide Well, that’s it for now. Time to make some pickups service deviled eggs with smoked salmon, bacon and deliveries in all 48 morsels, shredded cheddar, and a dash of continental horseradish! Bon appétit!UB Drivers are states independent and specialize in Since 1979 professional lTl and full Work with truckloads any frozen products Poultry SPecialtieS, inc. All Categories Poultry Retail • Food Service • Industrial • Export Professional Sales & Procurement Service Call Toll Free for our California and Florida Division (888) 345-7441 Call Jim, Tommy or Jason 4810 Williamsburg • P.O. Box 189 • Federalsburg, MD 21632 479-968-1777 Toll-Free: (800) 984-9524 • Phone: (410) 943-0200 (Fax) 479-967-1111 Fax: (410) 943-0206 • E-mail: [email protected] P.O. Box 2061 • Russellville, Arkansas www.wintransportinc.com Email: [email protected]
22 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______It all starts with good feed… Butterball, LLC: excellence in feed production
Vernon Felts, Ph.D. all ingredient products are thoroughly lab in North Carolina. Data from all Goldsboro Milling, Nutritionist evaluated, Butterball’s feed lab technicians laboratories is collected and stored via Keith Turner, Ph.D. utilize several data collection procedures to an extensive client-server network. The Murphy-Brown, LLC Nutritionist track the quality of products delivered from server stores vast amounts of information all suppliers. on samples delivered from each supplier As America’s leading turkey producer, for a number of years. These statistics Butterball, LLC is committed to producing The data obtained from ingredient compliment the staff’s analysis efforts as it the highest quality products in the turkey tests provides valuable information to is cross-checked with data collected from industry. Developing nutritious feed for Butterball’s nutritionists and is a vital efficient manual ingredient tests to ensure turkeys is an integral component of the element in the feed production process. complete accuracy. company’s efforts to ensure it provides safe Accurate data on feed products assists and healthy turkey products for consumers. nutritionists and procurement specialists Butterball’s thorough approach to quality as they monitor the nutritional value feed production allows the processor Feed expenses account for approximately of incoming ingredients. This data also to accomplish some of the highest food 70 percent of the cost generated helps the nutritionists and purchasing safety, efficiency and quality rates within in growing turkeys, department to foster strong the poultry industry. Bravely combating which significantly relationships with prevalent issues in the food industry such contributes suppliers because as product safety and quality, Butterball’s to increased they are able to precise attention to nutritional value operational costs provide them with and optimal turkey production helps for Butterball. With comprehensive the company manufacture America’s a total production of feedback regarding the favorite and healthiest brand of poultry nearly 1.5 million tons of quality of their raw ingredients. products at an affordable price for its loyal feed each year, this high demand requires consumers.UB that Butterball implements innovative Many of Butterball’s lab technicians feed analysis techniques to maintain cost- hold more than 15 years of experience in efficient and healthy poultry products. performing traditional ingredient tests that were often timely, expensive and required The process of feed analysis compares extensive use of chemicals. In addition, feed nutrient content with optimal growth feed analysis machines produced high requirements for turkeys. Butterball’s amounts of byproducts that impacted the Coming to the expert nutritionists hold doctoral degrees lab technician’s efficiency levels due to in poultry nutrition and reference maintenance time spent on disposing waste. West Coast these precise measurements to identify Fall 2009 ingredient combinations that allow turkeys In an effort to streamline the feed analysis to reach peak performance. process, Butterball implemented one of the most distinctive innovations in the feed Butterball has three internal Feed production industry—NIR technology or Quality Control Laboratories and it is near infrared spectroscopy. NIR technology in these facilities that Butterball’s feed allows technicians to perform traditional production process begins. Raw materials feed analysis tests in a mere 45 seconds are temporarily held at the mill to that would have historically taken up undergo a series of nutrient tests before to a few hours to complete. This highly being unloaded for further processing. effective technology requires a small sample The analysis process is facilitated by an of ingredient placed inside a cup in the accomplished staff of lab technicians that compact machine. Mirrors under the evaluate the content levels of fat, moisture, cup use reflective patterns to determine protein, fiber and other nutrients in each the organic bonds of the material being sample. Visual and texture evaluations are tested. The organic bonds provide the same also used to provide insight into the quality information on content levels for moisture, Call for more information: of feed ingredient samples. protein, fat and fiber in a resourceful 1-800-932-0617 manner with little waste. Maintaining accurate records is an or visit: additional duty in monitoring the quality All Butterball feed analysis laboratories www.urnerbarry.com/ of Butterball’s feed supply. To ensure that work seamlessly and connect to the main seafoodimport
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 23 Cattle terms explained... Calf, steer, heifer... what it all means by Lacey Altweg or female calves, he adds. All calves will selected breeding bulls as yearlings, and Certified Angus Beef Information Intern be weaned to independent life after about will calve as two-year-olds 280 days later. half a year of nursing their dams. The “First-calf heifers are fed and managed A calf is a steer is a heifer is a cow, right? daughters of superior bulls and cows may separately from cows and closely monitored Bull. in case they need assistance at calving,” Fike says. The new mothers become cows. Meat eaters know steak comes from a beef animal, but they may not know cattle Bulls are typically purchased based on terms. Gary Fike, Beef Cattle Specialist their superior genetics for calving ease, with Certified Angus Beef LLC (CAB) fast-growing calves and high-quality beef spells it out. from herds that specialize in “seedstock.” They can breed 15 females as yearlings “The process of a cow giving birth is called and as many as 40 in later years. Because calving, and of course, the calves are born they keep growing and the herd begins male or female. Very few bulls remain to feature their daughters, bulls are intact until they can breed as yearlings, continuously being replaced by younger because nearly all beef cattle are raised bulls. Cows stay as long as they breed back, for the food chain. As a rule, males are but their teeth begin to wear after seven or castrated by knife or elastic ring when they be developed to join producing herds eight years; 15 is extremely old for a cow. are very young, perhaps even at birth, to as breeding stock. The “culls” deemed minimize stress,” Fike says. “Then they are unsuitable for such use will join their steer The millions of cows culled from steers.” siblings to be fed and harvested as beef. producing herds are not fed to become steak, but typically processed into A rancher has more options with heifers, Most heifers are exposed to carefully hamburger or other variety meats.UB
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
24 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-341-0891 Dated ______From the recipe box... The essential trinity of making good paella Urner Barry’s Reporter recently attended flower produces three stigmas a cooking demonstration at Café Ba-Ba- (the female part of the flower) Reeba in Las Vegas where the secrets to which are the saffron threads. It preparing paella were revealed. What the is important to bake the saffron Reporter found was that there are three for a few seconds and crush it right main elements which should exist in all before using it. Depending good paella dishes. on the individual oven, it is recommended to preheat the First, it is imperative that you start with oven to 350 degrees. Place the an authentic paella pan. In fact, the word threads of saffron on a baking paella was derived from the Latin word sheet and cook for 10-30 seconds patella, which means pan. A paella pan is or until light brown. Crush it with a flat-bottomed, circular frying pan with a spoon and add to your mixture. two handles. It has small indentations in oil and paprika. With the key the bottom to help create an even cooking The vital trinity is completed with rice. ingredients in place, the variations are temperature—necessary for the rice to cook Paella rice should be short and round. endless. There are a variety of sausage, to perfection. The shape of the rice helps it to stay meat, and seafood items which are firm during cooking yet still capable of commonly used in traditional paella The second crucial ingredient is saffron. absorbing liquid and flavor. When cooked dishes. Although it is known as the world’s most properly, it should not be mushy like expensive spice, its flavor is irreplaceable. risotto. It should clearly be separated and With the must have trinity, and a little Saffron comes from the stamen of the somewhat oily. imagination, the possibilities are endless. saffron crocus (Crocus sativus). Each plant Paella pans are designed to be used as a produces only several flowers and each It is also important to use quality olive serving dish as well. They keep their heat for quite a while so it is a good party or buffet dish. UB Pa e l l a Re p o r t e r ’s St y l e Ingredients: before beginning to cook. 4 tablespoons olive oil 1/2 lb. chorizo Heat olive oil in the paella pan, sear 4 oz. boneless, skinless, diced chicken chicken until golden brown, add fish, (preferably dark meat) chorizo, shrimp, garlic, paprika and 15 extra large shrimp, peeled and puree. Constantly stirring, add Spanish deveined with tail on rice, saffron, snap peas and stock. ½ lb. monk fish fillet, diced Continue cooking until rice begins 1 teaspoon diced garlic to rise. Add fresh rosemary, season with salt and bring to a boil. Continue 1 teaspoon paprika cooking on low heat until most of 3 oz. tomato puree the liquid is absorbed (approximately 1 ¼ cups Spanish rice 20 minutes). Remove from heat and 2 threads saffron allow the rice to absorb the remaining ½ cup snap peas liquid completely. 2 cups chicken stock 2 cups fish stock or clam juice Makes approximately 4 large servings. 1 sprig fresh rosemary Paella can also be finished in the oven. 1 teaspoon salt (optional) Preheat the oven to 450 degrees. After bringing all ingredients to boil, place Preparation: Chef Raul De Leon of Café Ba-Ba Reeba is shown with in the oven for 17 minutes. Finishing Since paella is a quick cooking dish, two versions of his paella—oven finished, left and the dish in the oven will create a it is recommended to chop all items pan finished, right. crisper, dryer version.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 25 Tweeting about all things turkey… Social networking platforms keep
Contributed by the in Web traffic to NTF’s site. For instance, fan page includes photo albums of food National Turkey Federation “TurkeyGal” responded to one user’s photography, NTF events including the inquiry about leftover turkey chili recipes National Thanksgiving White House “Tweet,” “Poke,” “Tag” and “Turkey”? and recommended visiting the appropriate Presentation, videos of the federation’s The first three words have significant page on NTF’s Web site (http://www. turkey production multimedia meaning to users of social networking eatturkey.com/consumer/thanksleft.html), presentations and RSS Feeds that platforms and now their discussions will which resulted in a 64 percent increase automatically update the fan page when include turkey. National Turkey Federation in that section, compared to the previous NTF uploads a press release. (NTF) is taking advantage of the new ways month’s visits. consumers are receiving their information NTF also uses the “Send an Update to and communicating with their peers by “Two months later, in June, our Consumer Fans” feature on its Facebook fan page to joining platforms such as Twitter, Facebook Hot Plate, ‘Turkey on a Dime,’ saw a highlight recipes and other information and YouTube. 900 percent increase in Web traffic after that are in the Consumer Recipe E-mail, ‘TurkeyGal’ tweeted about its content,” said which is sent bi-monthly to more than In March, “TurkeyGal” joined Twitter Sherrie Rosenblatt, NTF’s vice president 5,000 consumers who have opted into to start “tweeting” about all things of marketing and communications. “These the feature at http://www.eatturkey. turkey. “TurkeyGal,” the NTF user name, statistics prove that it is important for NTF com/foodsrv/recipemail.html. With the responds to inquirers’ turkey-related to keep turkey in the conversation of these additional feature on Facebook, NTF questions and also updates consumers on new mediums.” can extend the message to 238 fans and the latest features on the federation’s Web growing. site, www.EatTurkey.com. The benefit For June,Turkey Lovers’ Month®, NTF of getting people to think about eating launched a fan page on Facebook called The federation’s turkey production more turkey is evident in direct increases “Turkey. The Perfect Protein®.” NTF’s slideshow not only resides on Facebook,
TRI-STATE AREA’S LARGEST INDEPENDENT SUPPLIER Hunts Point Co-op Market, Building #E, Bronx, New York 10474 Telephone (718) 842-8500
26 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-341-0891 Dated ______The top ten... turkey top of the mind www.seafoodnews.com
but also on YouTube. The turkey NTF’s Web site. To date, the turkey Top production slideshow includes grower presentations have received interviews with four turkey more than 185 views. farmers on how they ensure the Stories health and safety of their “Once NTF joined the social on the Web flocks. NTF created its marketing world, we began to based on subscriber hits between own YouTube Channel see how all three platforms May 3, 2009 and August 3, 2009. (http://www.youtube. could start working together Go to www.seafoodnews.com for all the latest headlines com/TurkeyGal1225) to to increase NTF’s presence feature the turkey grower and drive traffic back to the presentations, along Web site,” said Rosenblatt. SCOM - Canadian lobster season in chaos with the turkey industry “These platforms are also 1 as buyers cannot handle landings - 5/6/09 background video “From a great tool to highlight Farm to Fork.” This allows all current marketing initiatives SCOM - Plitt Seafood in receivership due videos to be in one location that keep turkey top of the 2 to charges of financial fraud against CEO, for YouTube users to be mind.” CFO - 6/1/09 able to search “turkey” videos with ease. The The federation will This cartoon turkey greets Facebook videos embedded in and Twitter users who use National continue utilizing all three SCOM - Greenpeace freaks out at Trader Facebook also link to the Turkey Federation’s pages social networking sites to 3 Joe’s ‘We simply listen to our customers’ YouTube videos enabling drive traffic back to www. approach - 7/6/09 both platforms to work together to increase EatTurkey.com and to get people to think visibility for the information found on about eating turkey more often.UB BANR - Major snow crab quota reductions 4 proposed in Alaska to meet fishery rebuilding targets - 5/26/09
SCOM - Has deflation hit the seafood 5 industry? Looking at lobster and crab one might think so - 5/11/09
SCOM - Mazzetta reports 1600 cases 6 shrimp stolen in New York area, along with Seamazz trailer - wants info - 7/13/09
LN - Crab industry in turmoil as 7 Newfoundland processors reject government set price - 5/7/09 • Foodservice • Retail • Export • • Fresh & Frozen • Whole birds • SCOM - American lobster prices near • Bone-in breast • Tray pack • 8 historic lows - 6/15/09 • Map grind • Ground chubs • • Boneless roast • SCOM - New fraud investigation of • Private label is available • 9 mislabeling imported shrimp as ‘domestic’ underway in Southeast U.S. - 6/10/09 ContaCt: Kent Puffenbarger, Patrick Fowler, Henry Blue or SCOM - Top Ten seafood rankings remain Chris Seme • www.PrestageFoods.com 10 unchanged, but show sharp fall in salmon, St. Pauls, NC 28384 • 1-800-679-7198 pollock consumption - 7/24/09
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 27
X ______Sign here for approval and fax to: 732-341-0891
Dated ______Eye on dining...
Chicago style pizza and hot dogs
By Jim Buffum Berzerkely with smoked ham, artichoke arrive piping hot, appropriately gooey ©iStockphoto.com/Stuart Berman hearts, sweet red peppers, and mozzarella; and minimally sauced, no matter the Over the past year or so we have or the Popeye with fresh spinach, tomatoes, ingredients. Any of the five specialty pizzas recommended and visited some of the roasted garlic. are a good idea, especially the trademarked finest restaurants in cities such as Las Numero Uno, a hearty combination of Vegas, Boston, Atlanta, and Miami. As a Edwardo’s Natural Pizza cheese, sausage, pepperoni, mushrooms, seasoned traveler there are times when you 1321 E. 57th Street onions and green peppers. The Spinoccoli, just don’t feel like sitting down for a fine (spinach, broccoli, garlic) is a good meatless dining experience. Located on the South Side near the option. Florence’s soup, thick minestrone Whether it is “...sit back, University of Chicago, this edition of the in a cheese-topped crock, stand out among time constraints, relax, enjoy a popular pizza chain is highly regarded for standard appetizers and forgettable non- or you are just cold beverage, its gourmet pizza pies, stuffed pizzas, and pizza options. If a sweet tooth persists, plain tired, and enjoy calzones. Traditionalists can start off with fluffy spumoni ice cream satisfies. sometimes all you a delicious cheese pizza and top it with what Chicago need is a “quick roasted red peppers, elephant garlic, basil, HOT DOGS bite.” Chicago is is known for.” or pesto. famous for many Against all doctors orders I always head fine eateries such as the Chop House and Lou Malnati’s Pizzeria - for one of the places I have listed to grab a Rosebuds along with the original Morton’s River North delicious Chicago Hot Dog. It is a meal in Steakhouse. 439 N. Wells Street itself as it seems to include all of the major food groups! We are going to go in a different direction This old-school pizza shop knows a thing Here are the top ten: in this issue and sample two dishes that or two about pies, and locals swear by the 1. Weiner and Still Champion the Windy City is famous for: Pizza and place’s deep-dish crust, which showcases all 802 Dempster St. Evanston, IL Hot Dogs! After a hard day at the trade manner of toppings. Try the “Lou,” named 2. Fredhots and Fries show you can visit anyone of the places for the restaurant’s founder. It includes 1707 Chestnut Ave, Glenview, IL that we recommend, sit back, relax, enjoy fresh spinach, mushrooms, sliced tomatoes, 3. Superdawg Drive-in a cold beverage, and enjoy what Chicago is and mozzarella, Romano, and cheddar. 6363 N. Milwaukee Blvd. Chicago, IL known for. 4. Fat Johnnie’s Famous Red Hots Pizza D.O.C. 7242 South Western Ave. Chicago, IL The deep dish pizza that was made famous 2251 W. Lawrence Avenue 5. Gene and Jude Red Hot Stand is a taste sensation that will satisfy the 2720 River Road, River Grove, IL appetite of the heartiest eaters. There are Thin, crisp pies come from wood-burning 6. Gold Coast Dogs many varieties to help make your experience ovens at this Lincoln Square pizzeria. 159 N. Wabash Ave Chicago, IL memorable. Here is a list of my favorites as Patrons eagerly await the delectable rounds, 7. Portillo’s Hot Dogs well as those of a Chi-town resident. which include Pizza Arugula, topped 100 W. Ontario St Chicago, IL with mozzarella cheese, cherry tomatoes, 8. Weiner Circle Deep Dish Pizza arugula, and extra virgin olive oil. Other 2622 N. Clark St Chicago, IL possibilities include Pizza Gamberi e 9. Hueys Bricks Chicago Carciofi, which features tomato sauce, 1507 W. Barmoral Ave. Chicago, IL 1909 N. Lincoln Avenue mozzarella cheese, shrimp and more! 10. We leave that one up to you. Be adventurous and look for a great place that Gourmet pizzas are the order of the day Pizzeria Due you can tell your friend that you found. at Bricks, and the scrumptious pies sport (My favorite during the NRA Show) quite colorful names. Try the Painful 619 N. Wabash Avenue The gang hopes that you will take some with spicy pepperoni, purple onion, fresh time and enjoy some very casual dining in jalapenos, garlic, and mozzarella; the The inch-and-a-half deep flaky pies a city filled with great restaurants!UB
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VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 29 X ______Sign here for approval and fax to: 732-240-6332 Date Just the facts... Th e Re p o rt e r ’s Gu i d e t o ... Sushi When most people hear the word sushi quick to make. Because of the fish, Sushi is fermentation of the rice helped preserve they immediately think of raw fish. high in protein and an excellent source for the fish. The result of the preservation was Literally, however, sushi means vinegared Omega-3 fatty acid. not only delicious tasting fish, but rice that rice (the Japanese word su means vinegar could be eaten along with it. and shi is from meshi, or the Japanese The origin of sushi dates back to 4th word for rice). What we have come to call Century Asia. As a way of preserving fish, Sushi now appears worldwide and is the bite-sized snack of raw fish or shellfish the Chinese people started making sushi viewed as a work of art as much as a rolled with rice and seaweed actually has (vinegared rice) as a natural process of food, and while it is now available in a various names. fermentation. The cleaned and gutted western ‘quick and easy’ serving style, the fish were kept in rice so that the natural traditional ways are far from lost. Sushi has gained in popularity as consumers are much more health The most common forms are: conscious and enjoy the fact that it is low fat, loaded with nutrients, and easy and Nigiri-Sushi Hand-shaped sushi, often little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish. ©iStockphoto.com/Alexander Shalamov Other sushi terms Oshi-Sushi Pressed sushi, formed in California Roll An American- a wooden or plastic box then cut into style maki (roll) created in squares. California for the American palate. It usually consists of Chirashi-sushi Scattered sushi, usually kamaboko (imitation crab meat) in a bowl or box of sushi rice topped and avocado, sometimes includes with a variety of sashimi. cucumber ©Smack (Naomi Hasegawa) | Dreamstime.com
Inari-sushi Fried pouches of tofu (aburage) stuffed with sushi rice Maki-sushi Rolled rice and seaweed sushi. There are also more specific Temaki-sushi Also called a hand- terms for the rolls depending on the roll. Cones of sushi rice, fish and style. They are: vegetables wrapped in seaweed ©iStockphoto.com/Sze Fei Wong Futomaki Thick rolls. Wasabi A hot green Japanese ©iStockphoto.com/Alexander Shalamov horseradish-like rhizome, best hosomaki Thin rolls. sampled in small doses. The ©iStockphoto.com/Alexander Shalamov actual rhizome is not related to Uramaki Inside-out rolls. American horseradish except ©iStockphoto.com/Brent Melton by name. True wasabi has a hotness that does not linger, and compliments and enhances the Sashimi Raw fish served sliced, without flavor of sushi rice. Sashimi is often cut in different ways to enhance the appearance of the Gari Pickled ginger, which comes in fish. They are: both a pink and a light tan color hira zukuri The standard Daikon A shredded white mass of rectangular shape cut. Japanese radish, often served with sashimi ito zukuri A thinner cut, often no more than 1/16 inch thick. Oshinko Japanese pickles kaku zukuri The thinnest sashimi Odori-ebi Live (“dancing”) shrimp cut, paper-thin and often presented in a pattern.UB
30 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 “Grand Champion™” Farm Fresh Turkeys Brokerage & Distributorships Available Food Service Providers WANTED! LCL delivery now available in PA, NJ, NY, MD & Washington DC area
Now antibiotic free
“Grand Champion™” “Certified Organic” “Harvest Brand” “Hickory Smoked” Grade “A” Turkeys Free Range/ABF Plant Grade “Ready to Eat”
All Jaindl FRESH Jaindl Farms is a fully integrated turkey farm—breeding, hatching, growing, Grand Champion processing and marketing their premium turkeys. All Jaindl turkeys* are Brand Holiday fed farm fresh feed from grains including corn and soybeans which are turkeys will be ABF! grown on 12,000 acres of prime farmland owned by the Jaindl Family. *Except the Organic ABF Turkeys
Bone-In “Ready to Cook” Boneless “Ready to Eat” Boneless “Ready to Cook” “Ready to Eat” Hickory Smoked Turkey Breasts Hickory Smoked Turkey Breasts Turkey Breasts Turkey Drums
For more information contact: David Jaindl at 610.395.3333 or [email protected] Jaindl Farms, located in the heart of the beautiful hills of the Lehigh Valley, Pennsylvania, has been family owned and operated for over 70 years and produces approximately 750,000 turkeys each year.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 31 X ______Sign here for approval and fax to: 732-240-6332 Date Attaching a taste with a name… Meet and greet just got tastier
have to be. There is a new two ingredients, “…the breed of business card that meat and lasers, finished will express your dedication the finished Meat Card is to quality, innovation, and Meat Card is a a completely sensible snacking—the completely edible edible and entirely edible Meat Card. and fully legible business card that fully legible If you were to begin is sure to make a business chewing on your current, lasting impression card that is commonplace business on its recipients. sure to make card right now, I doubt that it According to the a lasting would release waves of deep, juicy developers, the impression beef flavor anchored by smoky, natural only negative on its meatiness and surrounded by a well- aspect of Meat recipients.” Ever attended a networking event where noticed saltiness. In the world of business Cards when you collected numerous business cards cards, only the 100% beef jerky Meat Card compared to regular business cards is that only not to know who many individuals can make that claim. Created by a pair of they do not fit in a Rolodex, and only are the next day? Or, have you ever tried entrepreneurs with a dream to make the because their deliciousness cannot be to think of someone you met and had a business world a tastier place to live, the contained in a Rolodex. conversation with, but you can’t remember originators of the Meat Card developed
their name or their business to look them the process of using a 150 Watt CO2 laser The idea of a novelty business card that up? You certainly do not want to be one of to sear people’s contact information into a can substitute as emergency food rations those forgettables. Fortunately, you don’t card-sized piece of beef jerky. Using only appears to be catching on. Cable television station G4 recently featured the Meat Card on their popular show, “Attack of the Show.” While still in the final test stages of production and not yet available for purchase, the creators report that the wait for a dehydrated meat- based medium of personal information From the Farm to Deli, won’t be long, and encourage we are your Source those who for Turkey! are interested to visit their Buyers & Sellers Domestic & International website, www. meatcards. “Alliance Builders” of: com, for Whole Birds, Bone in Breasts, Raw Meats, Tray Pack Parts, Further Processed Products, the latest Turkey Hatching Eggs, updates.UB Turkey Poults, Live Contracts Jeff Stauffenecker • Carl Wittenburg Sara Almich 605 Crow Lake Street Brooten, MN 56316 Phone: 320-346-4033 Fax: 320-346-4038 Toll Free: 1-877-BUY-TURK www.PRoTeiNALLiANCe.com
32 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-240-6332 Date heir
oourur
All Natural Eggs National RETAIL Sales in units*
400,000
350,000
300,000 GREATDAYNATURALS.COM 2005 2006 2007 866.918.6926
*Nielsen Strategic Planner Week Ending 12/1/07. ©Nielsen © 2009 CCF Brands. All rights reserved.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 33 Race Toward P.O. Box 389 Toms River, NJ 08754-0389 Tel. 732-240-5330 The Future! Fax 732-341-0891 www.urnerbarry.com
Exhilarating experience in Las Vegas… Race Toward The Future!
Urner Barry’s Annual Executive Conference and Marketing Seminar tackles key industry issues in style
The event, themed “Race his address, one in particular was that Toward the Future,” our current financial crisis is being used featured a spectacular as an excuse to increase the burden of line-up of intriguing government spending. Mitchell believes keynote speakers, including that the federal government should not the newly elected Chairman bail out any private companies because it of the Republican National Committee, Mr. Michael Steele, This year Urner Barry hosted its 33rd and Dan Mitchell, Senior Fellow at the Annual Executive Conference and Cato Institute. Additional informative joint Marketing Seminar at The Palazzo in Las sessions with leading industry members and Vegas. As it has been since its inception, Urner Barry’s Annual Awards ceremony the 2009 event proved to be exhilarating were key highlights as well. for conference attendees from its opening reception to the closing cocktail party. The first speaker to take center stage Monday morning was Mr. Dan Mitchell Making the rounds on the links are (l to r) Mike McGriff, Eric Benson, Germain Archlambault and of the Cato Institute who discussed the Dennis Casey. The Palazzo • Lasglobal financial Vegas crisis, and • what April can be 26-28, 2009 done to rise above current events and move only proves to reward those who have made ahead both personally and professionally. mistakes. Instead, he has faith in a low Although many concepts were cited during marginal tax rate and feels that this would more clearly reward productive behavior and initiate the public to work more, save more and invest more.
The keynote address was by Michael S. Steele, the day’s second Keynote Speaker and Chairman of the speaker. The newly Republican National Committee Michael S. Steele elected Chairman of the (above) addresses attendees. Land O’Frost’s Republican National Carl Abbott (l) shares a moment with Bolinger Marketing’s Leon Wells. Committee and former
34 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Race Toward The Future!
Lieutenant Governor of Maryland inspired the crowd with his address on the subject of perseverance. In particular, Mr. Steele stated that courage, vision, and strength, but most especially perseverance, are Brent Booker (second from right) is flanked by keys to success. With those words (l to r) Urner Barry’s egg reporting team Rick Steele cited Urner Barry as an Brown, Randy Pesciotta and Greg Deppeler. Vince Booker, Country Charm Egg Distributors, admirable 150-year-old business that was awarded the 2009 Egg Person of the Year could not have succeeded without and Brent was there to accept it in his behalf. those qualities. Ted Seger , Farbest Foods (c) was presented with the 2009 Poultry Person of the Year. Beginning Additionally, Steele emphasized his carreer in 1982, he is seen here with UB’s that America is about ordinary Russ Whitman (l) and Mike O’Shaugnessy.(r) lives of extraordinary individuals and stated that people should not be discouraged by the trials of the moment, but optimistic of the future. Using Country Charm Egg Distributors the attendees as an example, Steele said was presented with the Egg Person that just like businesses at Urner Barry’s of the Year Award, his son Brent Executive Conference, American leaders was on hand to accept the award in need to persevere. “As you race toward the his honor. future remember that Americans fight with perseverance,” Steele stated. Urner Barry’s Vice President Poultry Division, Russ Whitman, Always a well-anticipated happening at the presented the Poultry Person of Conference is Urner Barry’s annual “Person the Year Award of the Year” award dinner. Dating back to Ted Seger. ABOVE: What a fine looking to 1986, Urner Barry began to present its Whitman stated group! Enjoying the festivities prestigious poultry and egg industry award that Mr. Seger are (l to r) Kent Puffenbarger, to recipients who have time and again began his career Dan Lightle, Ron Vilas, Thierry Murad and proven to be honorable in their business in 1982 with Christy Puffenbarger. practices, have made outstanding life-long vision, leadership, contributions to their fields of expertise and and market LEFT: Carol and Bob Hodges Moark , LLC, striking a pose. trusted friends in their industry. tenacity, all attributes which The 2009 Poultry Person of the Year propelled him to award was presented to Ted Seger of be appointed as Farbest Foods, while Vince Booker of Continued on page 56
An exciting, thought provoking agenda made for a full house during the industry sessions.
Joanne Ivy, President and CEO of the American Egg Board, spoke to a captive audience during the egg session, “If You Want to be Incredible, Eat Incredible.”
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 35 A trip down memory lane… Supermarket jingle shopping We are all bombarded on a daily basis let us “…return to those thrilling days of We got the cart to put all of the stuff in, with both direct and subliminal yesteryear…” when product jingles and and around the aisles we went. Let’s advertising, designed to create snippets set to a catchy tune, inevitably see…Dad needs after-shave (“there’s an impact on product found their way into our subconscious and, something about an Aqua-Velva preferences and/or consequently, influenced our purchases.
purchasing behaviors. Barsse ©iStockphoto.com/Marcela Nowadays, it usually takes The year I believe was 1957, and Mom the form of comparisons, asked me if I’d like to go with statements of purported her to this new-fangled store fact, or descriptions of called a “supermarket” to pick up all of the items we needed
man”, “Old what the item(s) being Spice means promoted can do for the for the coming week. This store had quality said the Captain prospective buyer. But EVERYTHING we needed, and Mom to the bos’un”). Mom needs perfume was advertising always liked to go there instead of going to three (“promise her anything, but give her like this? Well, as they or four other stores. Naturally, I said “yes.” Arpege”). Hmm…breakfast meat (“more used to say prior to each Park sausages, Mom, please”). Can’t and every episode of So, we hopped in the family DeSoto (or forget toothpaste (“you’ll wonder where the 1950’s adventure was it a Kaiser a Nash or a Packard?) and the yellow went when you brush your series The Lone Ranger, off we went! teeth with Pepsodent”). Shampoo (“use ©iStockphoto.com/Bruce Lonngren new White Rain shampoo tonight, and tomorrow your hair will be sunshine bright”). Grampa needs that hair stuff (Brylcreem, a little dab’ll do you”). Gran wanted some smokes (“Winston tastes good, like a cigarette should”). Cold cereal . for me and my brother (“Kellogg’s sugar corn pops…sugar pops are tops”). Can’t forget something sweet (“M&M’s melt in your mouth, not in your hands”). Ah, the pretend butter (“everything’s better with BlueBonnet on it”). Need the tummy stuff (“plop plop fizz fizz, oh what a relief it is”). Now the cleaning stuff (“Mister Clean gets rid of dirt and grime and grease in just a minute”, “you’ll stop paying the elbow tax when you start cleaning with Ajax”). Something to drink (“hey! How about a nice Hawaiian punch?”). Morning adult beverages (“Chock full o’ Nuts is that heavenly coffee”) and nighttime adult beverages (“Schaefer is the one beer to have when you’re having more than one”).
Okay, I think we’re done. Boy, it’s a good thing we’re not influenced at all by what we hear on the radio (except one of the vacuum tubes is shot, so it doesn’t work) or on one of those 13 TV channels! Well, back in the car (oops! I forgot! It’s a Chevy! “See the USA in your Chevrolet”).UB
36 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Center of the Plate Training® New Short Course! Downtown Chicago September 21-22, 2009 at Kendall College, Chicago, Illinois
LOWER COST! LESS TIME! GREAT LOCATION!
· Learn how meat is processed to produce different cuts for added The North American Meat Processors Association now offers you value and more a new Center of the Plate Training® short course – a concentrated pro ts two-day learning experience at a new location in downtown Chicago. Also sponsoring the course are American Meat Institute · Learn about Foundation and the Chicago Midwest Meat Association. variations in meat quality and how to Pro t from this rst-hand look at how Center of the Plate proteins are maintain a consistent product converted into the cuts commonly used in retail and foodservice. · Learn about yield and the advantages Taught by Steve Olson, a dynamic instructor who is with USDA’s of meat speci cations Agricultural Marketing Service, this two-day course is interesting and fact- lled. Learn all about the most pro table ways to use · Learn the IMPS/NAMP numbering beef, veal, lamb, and pork. Visit www.NAMP.com and click the link for a a video message from Steve. system, purchase speci cation options, and standards common to the industry If you’re involved in buying and selling meat products - from res- taurants and supermarkets to foodservice distributors and meat · Increase your knowledge of meat companies – you can gain a competitive edge by applying the valu- items as described by IMPS and by the able information you’ll learn from this course. NAMP Meat Buyer’s Guide Space is lling up fast, so don’t wait! Go to www.NAMP.com now to register online, or call NAMP at +1 703.758.1900, ext 101 or toll free at +1 800.368.3043, ext 101.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 37 X ______Sign here for approval and fax to: 732-240-6332 Date Family rearing costs increase… Price to raise a child rising Since it was “Americans 1970, with the first assessed have most growth in 1960, the seen in the experienced cost of raising a consumption child has risen a 24.5% of grains, drastically based increase fats and oils, on the U.S. in calorie and sugars. Department of consumption While meat Agriculture’s since 1970…” has not seen analysis. In as significant 1960, it cost a mere $25,229 to bring of a growth up a child in a middle-class household. as some
Today, the USDA’s report on the other food Eidiejus ©iStockphoto.com/Stasys Expenditures on Children by Families, categories, estimates the price-tag to read $221,190 it has risen to rear a child born in 2008 through age one percent, and is at an all-record high raising a child may have increased, but the seventeen. in its consumption. According to the accessibility and convenience of feeding USDA’s factbook, lower meat prices and a family has become significantly easier. While the largest of these expenditures “the brand-name, value-added products Americans consume more calories and lead is the expense of housing, the cost of processed for consumer convenience” fast-paced lives, and the food industry has food accounts for sixteen percent of that have played a pivotal role in this increase. embraced this lifestyle by offering more price-tag. Based on the USDA’s report, “commercially manufactured and prepared Americans have experienced a 24.5% With the 21st century’s fast-paced, instant foods” that are staples of every American increase in calorie consumption since gratification oriented society, the cost of household.UB
www.radlofoods.com
38 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-341-0891 Dated ______A text book case anti-salmon activism... Gourmet Magazine piles on Chilean salmon, citing heavy use of antibiotics
by John Sackton non-issue, but drugs used in raising farmed fish threaten Here is a text book case of how public public health. opinion is turned against farmed salmon. How did this different Gourmet Magazine recently featured an standard come about? article entitled “Salmon on Drugs.” The author, Barry Estabrook, picked up on Estabrook says he learned the fact that in 2007, the Chilean salmon about the 385,000 kilograms industry used 600 times the amount of of antibiotics from a news antibiotics used in Norway. release from Oceana Chile, which had obtained He then goes on to suggest that people the import figures for avoid eating farmed salmon, so as to avoid these medicines from the eating food treated with antibiotics. Government of Chile. ©iStockphoto.com/Kelly Cline
Estabrook then quotes SalmonChile saying Oceana has received over “In the Chilean aquaculture industry, $40 million dollars to support its work Estabrook doesn’t compare veterinary drug all products used by veterinarians must against farmed salmon and in favor of use of farmed fish and land animals. He be registered by the Chilean regulatory seafood conservation since 2001. $39 has an unconscious double standard, in institutions. The approval process for those million was from the Pew Charitable trusts, which terrestrial agriculture techniques are medicines has been accepted worldwide. and another $3.8 million was from the non-controversial, but the same techniques In addition, antibiotics are prescribed Packard Foundation. in aquaculture are a threat to health. by a veterinarian only when disease is diagnosed and Estabrook then quotes Dave Bard of the He arrived at this double standard because when the health “...antibiotics Washington, D.C. based Pure Salmon of the public relations campaigns, research, of the fish is are prescribed Campaign, (also funded by the Packard and advocacy bought with more than $40 compromised.” Foundation), who said in an email that million dollars of environmental grant by a “the Chilean government’s own records money, of which a significant portion He then goes veterinarian show that “there have been documented has been spent to demonize aquaculture, on to say only when uses of at least four antibiotics not especially salmon aquaculture. “Fortunately, disease is included on the U.S. Food and Drug there is an easy diagnosed Administration’s Approved Drugs list (for No wonder, that when SOTA writes a way to avoid and when aquaculture) during the past two years.” letter to the editor of Gourmet protesting being exposed the health truthfully that Chilean farmed salmon to this arsenal of of the fish is Estabrook doesn’t look at this statistic and is a “delicious, nutritious and safe food medicines: Buy compromised.” say, what a remarkably low occurrence. choice”, it is likely to be dismissed, and the wild Alaskan That is far less of a health hazard than probably not even published. That is what salmon currently hamburger meat recalled in the U.S., or $40 million in advocacy buys. in season. It’s sustainably fished and way even spinach. better tasting than the farmed stuff.” It also buys the increasing number of Estabrook, no doubt only feels he is Gourmet readers who, accepting this What’s wrong with this picture? Is repeating conventional wisdom. conventional wisdom, would no more Estabrook advising readers of Gourmet not purchase farmed salmon at the fish counter to eat beef, poultry, lamb, veal, because He doesn’t realize that Norway also, at than they would go out and smoke a in each instance, these animals are given one time, used even more antibiotics cigarette. The only difference being that approved veterinary antibiotics when than Chile, nor the fact that if Norwegian cigarettes literally can kill you, while eating necessary, and in some cases regularly in antibiotic use was almost eliminated would salmon can save and extend your life.UB feed as a prophylactic. be a positive sign for the future of farmed This article originally appeared on salmon. He doesn’t say go out and buy Seafoodnews.com on August 5, 2009 No, Estabrook has accepted the idea that Norwegian salmon because it is raised drugs used in raising farm animals are a without antibiotics.
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 39 What’s your alma mater worth? New commodity market: university and college mascots
Considering the Kansas City “There are over 4000 colleges are more likely plenty of and universities to be served as animal mascots throughout our a delicacy in a out there, but nation, one would foreign land or imagine it simple to appear on the the majority find a long list of dinner table of will not be mascots relating Indiana Jones. found on to the items the menu at quoted by Urner For those of your local Barry. Why would you who live restaurant...” we want to search for under Rocky of Urner Barry quoted Slippery Rock University, Urner Barry’s mascots? We’ll ask the focus is on the red meat, poultry, egg, and questions. You keep seafood markets. After some intensive reading. research, I realized a small number of mascots actually fall under these categories. There are plenty of animal mascots Speedy the Geoduck of Evergreen State out there, but the College is out there so I figured there must majority will not be some team named after the egg, but no. Cocky, Jacksonville State University mascot. be found on the No Humpty Dumpty, no Egghead, and menu at your no Frying Omelette. So I moved on to the and Jacksonville State University each have local restaurant other groupings. a gamecock by the name of “Cocky” and or traded the University of Delaware has “YoUDee” regularly on In the world of mascots, when asking the the Blue Hen. You might think a rooster the protein question “Which came first? The chicken and hen aren’t very intimidating figures commodity or the egg?” the resounding answer is “The but both of these species were bred for markets. chicken.” The University of South Carolina cockfighting. Mascots like Sammy Estimated value per mascot the Slug of UC Santa Cruz and Kasey the The Shark Kangaroo of the University of Missouri- UNLV $2.25/lb. X mw (180 lb.) = $405.00 Razor (shark) $2.25/lb. Xmw (160 lb.) = Nova Southeastern U. $360.00 Puddles (duck) University of Oregon $2.00/lb. X mw (170 lb.) = $340.00 Attila (duck) Stevens Inst. of Technology $2.00/lb. Xmw (150 lb.) = $300.00 YoUDee (blue hen) University of Delaware $0.85/lb. Xmw (165 lb.) = $140.25 Durango (bull) U. of Nebraska at Omaha $0.60/lb. Xmw (225 lb.) = $135.00
Cocky (chicken) Jacksonville State U. $0.70/lb. Xmw (185 lb.) = $129.50 Cocky (chicken) U. of South Carolina $0.70/lb. Xmw (180 lb.) = $126.00 Victor E. Bull University at Buffalo $0.55/lb. Xmw (190lb.) = $104.50 Rocky (bull) U. of South Florida $0.58/lb. Xmw (145 lb.) = $84.10
$50 $100 $150 $200 $250 $300 $350 $400 $450
AVOVE LEFT: Universitty of South Florida’s Rocky D. Bull; LEFT: Cocky, University of South Carolina. 40 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 LEFT: University of Delaware’s YoUDee the blue hen; BELOW: Attila: Copyright 2008, Stevens Institute of Technology; RIGHT: Victor E. Bull, University at Buffalo mascot, photo courtesy of UB Athletics.
Tusk, the official live mascot for the University of Arkansas, is the only hog mascot we were able to find. Tusk is actually the name of three local Russian boars which resemble a wild razorback hog. The “Tusk” for each game is the boar who is willing to follow “Team Tusk” to the event. Each of these boars weigh in at approximately 400 pounds.
Last but not least, the shark. Two schools use this fearless fish as their mascot—Razor of Nova Southeastern University and The Shark of UNLV. For Another mascot falling under the those of you arguing that the So there you have it. Throughout all of poultry class is the duck. You’ve heard mascot of UNLV is the Rebels, that college sports there are several mascots of Attila the Hun. Well Stevens Institute of is only the name of the school’s teams. The which if slaughtered and sold on market Technology has Attila the Duck. That name mascot is The Shark, supposedly named would be eligible to be quoted by Urner alone must strike fear into the opposing after former men’s basketball coach Jerry Barry. If you can find any others please team. I’d like to see a match between Attila Tarkanian. send them our way.UB and Cardinal Cardinal Bird of Louisville University.
Puddles is a Donald-Duck-looking fella from the University of Oregon. Originally, Puddles was a live mascot brought to ROYAL sporting events by the local students. In 1947 the costumed mascot was created to look like Donald Duck after an agreement was made between Oregon’s first athletic director, Leo HARVEST Harris, and Walt Disney himself. Now if a duck doesn’t do it for you, how FOODS about the bull? Not many would want to be on the wrong side of one of these animals. Trading a Complete Line of Batter & Breaded Items: Durango from the University of Nebraska at Omaha stands seven feet tall with long Chicken Tenderloins • Breast Fillets • Patties & Nuggets white horns and fiery eyes. I’d be scared Specialty Boneless Items on Skewer if not for his plush, velvety exterior. The Gourmet Hand Shaped Stuffed Breasts University of South Florida seems to have modeled their Rocky D. Bull after Arnold Also: Schwarzenegger in his Conan years. With Boneless Thigh • I.Q.F. Chicken Wings • M.D.P. his massive upper body and permanent Marinated Breast Fillets scowl this is not a mascot to mess with.
Buffalo University decided to go the TRADERS WANTED other direction. Victor E. Bull motivates For further info e-mail [email protected] with two thumbs up and a big, cheerful smile. But don’t let that fool you. Victor is rocking a nose ring. I’d say that makes him Call (413) 737-8392 the toughest of the bunch. 90 Avocado Street, Springfield, MA 01104
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 41
X ______Sign here for approval and fax to: 732-341-0891
Dated ______Informative keynote speakers to address... Global Aquaculture leaders to address GOAL 2009 conference in October Registration Still Available Ole Norgaard, CEO of Lyons Seafoods in the United Kingdom; Rodrigo Infante Varas, former general manager of SalmonChile; Nicole Franz of the Organisation for Economic Co-operation and Development (OECD); and Heather Tausig, director of conservation at the New England Aquarium, are just a few of the global aquaculture leaders confirmed to address the delegates at the Global Outlook for Aquaculture Leadership (GOAL) 2009 meeting taking place in Seattle, Washington, USA, October 27-30. Industry participants can look forward to informational speakers at the GOAL 2009 meeting.
Norgaard will deliver the keynote presentation and set the stage for the producers and the marketplace. Panels data for shrimp and fish, and concise meeting, which is expected to draw some of retail buyers—including Asda (United reviews of leading international markets. 350 seafood industry leaders, NGOs, Kingdom), Aldi (United States) and government officials and aquaculture Sobey’s (Canada)—foodservice leaders and The theme of GOAL 2009 is “Coming producers from around the globe. producers will round out the day with Together for Solutions.” Panelists Norgaard will address the importance discussions of solutions to sustainability representing important seafood challenges in their respective sectors. stakeholders will engage GOAL participants in discussions of sustainability On the final day, OECD’s Franz will and other pivotal issues. talk about the role of aquaculture in the developing world. This is the first Social activities such as a reception year OECD has been invited to speak. at the Seattle Aquarium will provide “We are pleased to have participation opportunities for additional interaction of international cooperation in the from the international development and networking among the varied GOAL development of responsible aquaculture. sector, because the growth of aquaculture attendees. Since the GOAL program leaves and its importance in global economic afternoons open, many delegates schedule The rest of the first day will feature global development cannot be overlooked,” GAA business meetings during GOAL, as well. production and case studies on three Executive Director Wally Stevens said. popular farmed species: shrimp, salmon GOAL 2009 is a by-invitation meeting that and Pangasius. For example, former Chilean Following Franz, additional panels with is expected to reach attendance capacity. salmon industry executive Rodrigo Infante members from the Walmart Foundation, To be considered for participation, V. will look at what led to the industry’s Packard Foundation and several industry visit www.gaalliance.org/goal09/ to devastating outbreak of infectious salmon groups will field questions on public- download a registration packet and anemia and what the Chilean industry private partnerships. NGOs such as register online. All registrations will be is doing to prevent further outbreaks. Seafood Choices Alliance and SFP will reviewed by the conference committee Michael Cremer of the U.S. Soybean further examine elements of sustainability before approval. Attendees can also Export Council will present a related in a final panel session. arrange accommodations at the Sheraton case study on alternative aquafeeds in the Seattle Hotel, the four-star GOAL 2009 Pangasius industry. GOAL 2009 is organized by the Global headquarters hotel, via the Internet. Aquaculture Alliance (GAA), the leading On October 29, Jim Cannon, CEO of the standards-setting organization for Early registration is appreciated, and GAA Sustainable Fisheries Partnership (SFP), aquaculture seafood. The annual GOAL corporate members receive substantial will introduce the theme of sustainability events provide business leaders with the discounts. Payment for GAA membership in aquaculture production and the latest information on the farmed seafood can be included in the GOAL registration importance of cooperation between value chain through summaries of supply process.UB
42 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Elevating trade efficiencies… Automated Commercial Environment After years of planning, the Automated Commercial Environment (ACE) system, of the U.S. Customs and Border Patrol Department (CBP), is almost ready for its “…there are additional full implementation. The official release date was set for July of 2008, but due benefits including more to glitches in the system the date had to rapid border crossings be rescheduled. As of now, almost any and a full management ©iStockphoto.com/Name Rayna Januska entity doing business with CBP can now of historical entry establish an account with ACE. The next summary data.” phases will be implemented over the next several years.
For those who are not familiar with hovus8-09:Layout 1 8/7/09 11:47 PM Page 1 this topic, the government is basically allowing importers to file their entries electronically, providing them with almost real-time reports on shipments · CASINGS · · F I L M S · entering the U.S through an account- based database portal. For now it will cover the two most common entries, the consumption entry for merchandise intended for distribution and sale and informal entries normally for goods valued at less than $2,000. These two entries represent nearly 96 percent of all of those filed. Also, this will let importers make a monthly payment for all the fees incurred by their shipments.
There are additional benefits including more rapid border crossings and a full management of historical entry summary data. Future features are expected to be implemented in the years to come. Anti- dumping and countervailing duty business processes, as well as new reporting and Every second of every minute of every day query capabilities are among those they are out there. The usual suspects scheduled. that look to steal what has taken you so long to create. Don’t let them! HOVUS invites you to explore the answer in the The initial design and developments of newest line of victan® casings; the program date back to August of 2001. MultiSafe. Lock in water, lock out In 2003, in an attempt to find errors and oxygen, and lock up profits on your processed meat products like never seek ways for improvement 41 importers before. Your retail items will look volunteered to test the system by opening better longer, without the effefcts o accounts for the ACE portal. The purpose wrinkling or color loss. Let HOVUS customize your next packaging of having these companies test the system solution; and let career criminals like was to find errors and seek ways to improve O2 and H2O know there’s a new what was initially designed. To date, there sheriff in town. are more than 15,000 ACE accounts C ONTACT U S AT : already established amounting to more T EL : 610-997-8800 F AX : 610-997-0485 than $36 billion of duties collected. As a W EB : www.hovus.com pioneer in free markets, the U.S. continues E-M AIL : [email protected] M AIL : 272 Brodhead Road to make strides in elevating commercial Suite 200 trade efficiency to a new level.UB Bethlehem, PA · 18017
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 43 Needed: lower supplies and higher hog prices… Soaring costs and not-so-soaring prices: pork producers are in a bind
By Steve R. Meyer, Ph.D. producers took a marked change for the according to estimates from Iowa State President, Paragon Economics, Inc. worse in September 2007 when corn prices University, lost money in 19 of 21 months. exploded to record levels (See graph). The only profitable months occurred in After three of the best years in history, Unlike previous price spikes that were the spring and summer of 2008 when the fortunes of North America’s pork driven by short crops and subsequent an unprecedented surge in pork exports tight supplies, this run-up drove pork cutout values and hog prices occurred at the time that to record levels. Over this 21 month U.S. corn farmers were period, producers have lost, on average harvesting the largest corn $21.38/head. To put that in perspective, crop on record. High a producer selling 1000 hogs per month corn prices were driven (not particularly large by today’s standards) by demand – the demand would have lost nearly $450,000 over created by U.S. biofuels that period. Assuming that the average policy which subsidizes the loss applied to every barrow and gilt use of corn as a feedstock slaughtered, U.S. producers have lost $4.4 for ethanol manufacturing. billion in equity since September 2007.
From October 2007 Given those figures, one would expect through June 2009, U.S. U.S. pork production to be sharply lower. pork producers have, But production cuts have come quite ©iStockphoto.com slowly and have been very small to date. The reasons are complex, but the key factors are:
• A modern industry composed of firms ... and family farms committed to pig production, both philosophically and financially. Modern hog production involves substantial investments in specialized, high-tech fixed assets that reduce the proportion of costs accounted for by variable costs. Add to this the fact that hogs are now primary enterprises instead of a way to “walk corn off” the farm when corn prices A Variety of Housing Systems are low, and you get an industry whose Reporter FastFact The fugu fish is one of Japan’s elite delicacies, but is also lethally dangerous. Ingesting Contact us today for Chore-Time’s complete egg production package! enough of this puffer fish’s PEACE OF MIND® EGG PRODUCTION venom can result in death, but apparently, A Division of CTB, Inc. Chore-Time Egg Production Systems • it’s a real thrill Phone: 574.658.4101 • Internet: www.choretimeegg.com • E-mail: [email protected] to eat.
©iStockphoto.com/Sergey Kulikov 44 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 CTB AdverTising Ad no. CT-2485T/0709 Chore-Time egg Production systems The top ten...
output is decidedly “sticky” to the quite likely “From October www.seafoodnews.com downside. There are very few “inners to remain in 2007 through and outers” remaining in this business. the $3.00 to June 2009, U.S. $4.50/bu. pork producers • Dramatic improvements in productivity. range. The Top have, according These have been largely the result of only ways to to estimates the introduction of vaccines for porcine reverse this from Iowa State circovirus associated disease (PCVAD) price increase Stories in mid-2007. PCVAD was responsible are to change University, lost on the Web for widespread, severe death losses and U.S. biofuels money in 19 of based on subscriber hits between morbidity among growing pigs over the policy or 21 months.” May 3, 2009 and August 3, 2009. past decade. The vaccines improved dramatically Go to www.foodmarket .com for all the latest headlines slaughter per breeding animal by 6-8% increase corn yields. The former is quite almost immediately, fueling a surge unlikely and most observers believe Five-Alarm Blaze Burning at of output in the fall of 2007. But the that the latter will take 5 to 10 years to 1 heightened health status of breeding accomplish. Wisconsin Meat Packing Plant herds has left animals more able to - 7/6/09 fight off other diseases as well and litter Lower output means higher prices. Neither sizes continued to grow by over 2% per may arrive this year or, to any large degree year through the March-May quarter. in 2010, but will almost certainly be here 2 Ruth’s Chris Restaurants by 2011. Current reductions in U.S. cattle 2 So what does the future hold? It must, at number suggest the same for U.S. beef Close as Company Struggles - some point, hold lower supplies and higher prices. While chicken may still have a price 6/30/09 hog prices. All costs must be covered at advantage over the “red meat” species, even some point. Producers’ financial reserves chicken prices must rise to consistently cover are nearly tapped out and grain and hog today’s higher feed costs—costs that will Tyson to Downsize Pork Group futures prices point to limited profit likely remain high for the foreseeable future. 3 Subsidiary - 7/15/09 opportunities in 2010. While pork and hog demand may improve, neither will grow Steve Meyer, PhD can be reached at: fast enough to allow producers to overcome Paragon Economics, Inc. KFC Coupon Customers Ask: a 20-30% increase in costs driven by a Adel, IA 50003 4 Where’s the Chicken? - 5/7/09 move from the “old” corn prices of $1.50 515-993-5742 to $2.30/bu. to “new” corn prices that are [email protected] 5 Two Killed in ConAgra Blast - Omaha Corn, Cash Price, Weekly (per bushel) 6/10/09
Turkey Plant Will Lay Off 212 - 6 7/2/09
Packing Plant in Hastings 7 to Close, Cutting 370 Jobs - 7/13/09
Pilgrim’s Eyes Life after 8 Bankruptcy - 5/13/09
800 Lose Jobs in El Dorado’s 9 Pilgrim’s Pride Plant - 5/11/09
Five Guys is Simply Successful 10 - 6/8/09
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 45 American as apple pie... Northeast hot dog stands serve up tradition
Since 1916 it’s been America’s pastime every Fourth of July to watch hundreds of contestants shove Nathan’s hot dogs down 5 their throats as quickly as they can. The hot dogs of Nathan’s Famous have inspired many hot dog stands to spring “…there is a up throughout wide variety New Jersey and New York. While to choose Coney Island’s from in the Nathan’s is the local area.” original, and but Max’s grilled dog for $4.35 is bigger has much to offer with their grilled dogs than your average hot dog. Everyone looks topped with onions and a big side of fries for something a little different in their smothered in cheese, there is a wide variety frankfurter, and New York and New Jersey to choose from in the local area. provide a multitude of hot dog stands to 1 please every taste.UB For a dog covered in chili, cheese or sauerkraut, one of the best bets is to ABOVE: Hot Dog Johnny’s nostalgic roadside stand is known as much for its food as for its atmosphere. shoot over to Long Branch, NJ and get BELOW: Max’s is much more than just a “hotdog”. It a nice steam grilled or fried frankfurter has become a tradition for “dog” lovers who come from the Windmill for $3.89 and to experience the tradition that has been going 2 strong for 80 years! pair it with a steamy side of French fries. If you’re looking to save a couple of bucks, Sussex County’s Hot Dog Johnny’s wieners deep fried in peanut oil at $1.25 or Bayville’s Der Wunder Wiener classic water-boiled frank at $1.35, are excellent choices. Rutt’s Hutt in Clifton, NJ won’t break the bank either at $1.85 with their veggie oil fried dogs (best topped with Rutt’s own relish!) and you can purchase a cheesy side of fries to bring it all together. If you’re willing to spend a little more cash, you can skip over to Long Branch’s other hot dog stand Max’s Hot Dogs. Maybe you will just want some nachos or some fried onion rings, 4 3
TOP: Der Wunder Wiener stands alone as THE place for great hot dogs in Bayville, N.J.
ABOVE: Nothing compares to the WindMill food experience. Award-winning burgers and dogs along with cheese fries to die for—Zagat, NY Times and many others say so too.
LEFT: Nothing says Seaside Boardwalk like Midway Steak House.
46 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 HotHot DogDog StandsStands ofof NewNew JerseyJersey andand NewNew YorkYork
Nathan’s Hot Dog The Rutt’s Hutt Midway Max’s Hot Dogs Der Wunder Johnny’s Windmill Wiener Price per $2.95 $1.25 $3.89 $1.85 4.00 $4.35 $1.35 hot dog (bigger than average (plain) 2 hot dog) Garnish of Onion Pickle 1 Sauerkraut, Rutt’s Relish Sauerkraut, Sauerkraut, Relish, Chili, choice Chili, (appears to be a mixture Cheese Mustard Cheese, Cheese of mustard and relish) Sauerkraut Preparation Grilled Deep fried in Steam grill Fried in veggie oil Grilled Grilled 4 Boiled in peanut oil or fried water Sides Cheese Fries Fries Cheese Fries Freedom Fries Corn on the Cob Fries Fries Ambiance Coney Adjacent to Long Route 3 in Clifton, Seaside Long Branch, NJ This stand Island Pequest River – Branch, NJ NJ Heights 3 is all about – need Great roadside one block Boardwalk – the food we say stop for family from the good place to – not the more? beach people watch ambiance 5 Notes July 4th Buttermilk Building Good place to go Italian Sausage Previously on Italian Hot Hot Dog an unlikely actually after a NY Giants also a good the Long Branch Dogs also a eating complement to looks like a Football Game or choice here Boardwalk, now good choice contest hot dogs, but windmill after a night in NYC located about a here popular here? block inland In business 1916 1944 1964 1928 N/A 1928 1984 since ©iStockphoto.com/Jack Puccio ©iStockphoto.com/Jack
CAL-MAINE FOODS, INC. 3320 Woodrow Wilson Jackson, MS 39209 Contact Dolph Baker (601) 948-6813
Fax (601) 949-7845
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 47
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Down and dirty with shrimp... Shrimp School at University of Florida 14 years strong will pass or fail a FDA inspection. finished their discoveries. Talking about one’s conclusions before everyone had For participants it was time to roll up the assessed the sample might lead to a chance sleeves and get dirty. First the students of altering another class member’s opinion. were introduced to familiar smells which they would later use Along with the hands-on to describe the way the training, students were also shrimp smelled. Using these treated to presentations familiar smells, students and discussions on industry were later able to identify trends, processing challenges the scents in the shrimp that spoke to high yield cooking samples. Recognizing that and quality assurance with overseas Torrential rains could not quell Dr. Steve strong ammonia, putrid, sour, or suppliers, value added alternatives, Otwell and his staff from putting on fecal smell was failing while a briny, current trends in packaging, and their 14th annual “Shrimp School” at fresh air, melon or cooked rice smell was regulatory updates. the Gainesville campus of the University passing. The process starts with the test of Florida. With a record of number of shrimp sample being passed around. An For more information and to sign up Gator alumni in attendance and a few rival important part of the course was not to for next year’s class, please go to http:// University of Georgia alums, Federal Drug make comments until all participants had shrimpschool.ifas.ufl.edu/UB Administration (FDA) and University of Florida instructors taught a class of seafood buyers, suppliers, researchers, and feed and lab companies the ins and outs about our beloved pink crustacean.
The agenda consisted of everything you could possibly imagine when thinking about shrimp—processing, industry trends, packaging and of course decomposition and filth. Yes, decomposition and filth.
Shrimp School is hands-on training. Participants get their hands, and for ABOVE LEFT: Dr. Steve Otwell of University of Florida introducing Urner Barry’s Janice Brown during the some their nose and mouth, dirty as the presentation portion of the program.
FDA instructors teach the sensory quality ABOVE: Instructor Victor Garrido of University of Florida talks over tactics with his group during the hands on indicators to determine whether shrimp training.
2009 Shrimp School participants and instructors organized by the University of Florida’s IFAS Cooperative Extension Services and FL Sea Grant College Program.
48 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 The “Reporter” quiz... Test your LAMB knowledge
1. A lamb is: 5. Mutton can also refer to the meat of a… a. A baby cow a. Pig b. A young sheep under 12 months b. Elk of age c. Ostrich c. A male sheep which has been d. Goat
castrated ©iStockphoto.com/Chris Brock d. A female sheep 6. True or False: A “sucker” lamb is a lamb which is still dependent upon its’ 2. A spring lamb is: mother for sustenance. a. A lamb conceived in the springtime 7. Lamb chops come from what part(s) of b. Any sheep which cavorts in the lamb? a. Caribbean springtime pastures a. The ribs b. The African continent c. A milk-fed lamb, usually 3 to 5 b. The rib and loin c. Far East months old c. The rib, loin, and shoulder d. Mediterranean d. A lamb with “spring” in its’ step d. The loin and shoulder 10. According to Jewish Kosher law, lamb 3. True or False: Mutton is meat from 8. True or False: The Scottish dish of may be eaten if the sheep… either a female sheep (ewe) or a haggis is made from the liver, a. Is unconscious when killed castrated male sheep (wether). lungs, and heart of the lamb. b. Is conscious when killed c. It is a circumcised male lamb 4 True or False: A hogget is older than 9. Meat from sheep features prominently d. It is a neutered male lamb both a lamb and a mutton. in the cuisines of the… See answers on page 59
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VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 49
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Cajun, Creole and everything in between... Always cooking with Chef Paul Prudhomme
Well-known Chef Paul Prudhomme is and blend the flavors of his younger years chart for 53 consecutive weeks. Five of famous for incorporating Louisiana style with those on many other cultures. Chef Paul’s cooking series are based on his into his cuisine and for creating new cookbooks, Fork in the Road, Fiery Foods, and exciting American and international His love of life and ambition motivated Kitchen Expedition, Louisiana Kitchen and dishes. Prudhomme learned him to travel extensively and experience Always Cooking and are currently aired the essentials of cooking every culinary environment possible. Yet, on cable television and/or the public from an early age. While he continues to be an icon for regional broadcasting system. cooking at his mother’s cooking and has kept the tradition of side, he realized the Louisiana’s cuisine alive - all the while still Among his many accolades and awards importance of using the adding his own twists. are “Restaurateur of the Year” which freshest ingredients, he received in 1983 from the Louisiana and from this Chef Paul is the creative mind behind State Restaurant Association, and Chef he learned his own line of natural herbs and spices, Paul was the first American-born chef to to love, Chef Paul Prudhomme’s Magic Seasoning receive the coveted Merite Agricole of appreciate Blends, including Meat Magic, Vegetable the French Republic and was honored Magic and Poultry Magic. He is credited in 1986 as “Culinarian of the Year” and with having invented the turducken as a also “Culinary Diplomat” – Chef and need for a center of the plate course for a Child Foundation (1994) by the American buffet that would not dry out. Culinary Federation.
Chef Paul also produces his own smoked Chef Paul is the owner of one of the top meat has authored nine diverse cookbooks restaurants in New Orleans, K-Paul’s and produced six cooking videos, two of Louisiana Kitchen which is celebrating its which were at the top of the Billboard’s 30th year.UB
50 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Pigment prisms that please products... Psychology of color at retail
All retailers can, and do, make use of evokes trust and reliability.” to that market and the psychological influence of color as the brand itself are psychologists say the human brain is Making things more complicated is the all crucial. These, ‘hot-wired’ to respond to color. In fact, fact that different age brackets react coupled with 80 percent of information reaches our differently to different colors. Younger recognizing how brains via our eyes. The problem modern individuals like the energy of bold color influences retailers face is understanding both products while older appreciate more behavior, are the physiological and the psychological subtle ones. necessary to influences understand in order associated “Blue in a While color does play a large role in the for retailers to induce with an item’s success a retailer has, it is not the sole specific feelings from food context particular determining factor. Knowing one’s target consumers—particularly the doesn’t color and how market, the product lines that appeal feeling of spending.UB to use this encourage understanding you to eat to benefit their particularly bottom line. ...It is a very popular color Psychologists in branding say that humans because it are instinctively evokes trust more and reliability.” comfortable when colors remind us of something familiar—blue is CHICKEN - TURKEY - PORK associated with the sky and a psychological sense of calm. Conversely, heart rate and FRESH - FROZEN - FURTHER PROCESSED blood pressure has been proven to rise when individuals view intense reds. Bright Retail and Foodservice • www.esmarketing.com whites and grays have shown humans to become extremely tired or anxious. In a retail environment, understanding these Louis Ellman • President • [email protected] responses can be crucial to enticing the customer inside—and then to further Scott Shapiro • Chief Financial Officer • [email protected] entice one to open a wallet! Laura Vicari • Office Manager • [email protected]
Fast-food outlets have researched this and P.O. Box 308, Ramsey, NJ 07446 know that shades of reds and oranges Tel. 201-995-1911 • Fax 201-995-9732 encourage folks to eat quickly and leave. Luxurious brands, on the other hand, favor softer colors that appear more sophisticated while classier restaurants use Tim Petit Kenny Seeger Vice President Vice President colors which encourage diners to linger. Doylestown, OH 44230 Wilmington, OH 45177 Tel. 330-658-3517 Tel. 937-382-0196 “Blue in a food context doesn’t Fax 330-658-3516 Fax 937-382-8161 encourage you to eat particularly,” [email protected] [email protected] says Angela Wright the UK’s foremost color psychologist. “It’s an intellectual color, so it is a good color to use for Mike Suwalski David Simpson Woodstock, GA 30189 Lonnie Cannon dieters, to make one think about what Pageland, SC 29728 Tel. 770-276-5367 Celina, TX 75009 they are purchasing. But the value blue Tel. 843-672-6746 [email protected] Tel. 972-382-4200 has in marketing also suggests clear Fax 843-672-2511 Fax 972-382-8909 communication and reliability. It is a [email protected] [email protected] very popular color in branding because it
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 51 X ______Dated ______Sign here for approval and fax to: 732-341-0891 Los Angeles leads the pack... U.S. seafood imports by port of entry ©iStockphoto.com
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52 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-341-0891 Dated ______Rich texture of tradition opens marketing opportunities… Marketing your products to Native American casinos
By Jim Buffum vendor. Most Native American casinos have a licensing process similar to many Did you know that there are over 400 states and will automatically approve you casinos in North America owned by the if you hold a license in certain states. Ask Tribes? So, when you think of a single if that is possible as it will save a lot of market that could make your year in these paperwork and time. Each Tribe has their tough economic times, don’t overlook your own regulations so be sure to ask. Do not local Tribal casino. With that said, they take for granted that if you are licensed at do come in all sizes and locations. From one you are approved at another casino. the fields of Oklahoma to the suburbs of You will be subject to laws and regulations Florida, they are waiting for you to deliver a of that Tribe during the course of your product to them that will satisfy their needs. relationship. distribution and sales company, Atlantic Provisions. The Chairman is reaching The needs of the Tribal casinos are not Once approved, you can begin to try to out to other Tribes to provide them with much different from other casinos in their market your product. Go back to the goods and services they need, while at the demand for high quality products, superior Director of Purchasing for some more help same time building his business in a less service, and and direction. The Director can be your than ideal time to start a new venture. the best price “…the revenue be advocate or worst enemy. It all depends His company follows the basic principles known. Where they receive on how well you are able to negotiate your of providing quality products, superior the difference from gaming way through the land mines in purchasing. service, and a great price. If you ask his starts is with operations will Don’t try to be a hero and take a shortcut customers, the model is working!UB the individual not be able to save a little time, it will cost you in the philosophy of to support long run. Listen to your Director and each Tribe. It the Tribe follow the guidelines. The biggest mistake is worth a look forever…” vendors make is to try to go around into a specific purchasing and go directly to operations. tribe’s background to discover their very You will never be able to get your purchase interesting history. order with purchasing issuing the document. You might have operations tell After you have done your homework on you to ship your goods in, but without the the Tribal history, take time to learn the purchase order you will not get paid! Tribal structure, as well as the proper way to address the Tribal Chairman, or Next, you have been called and they whatever title they use. Remember you are now ready to sample your product. are dealing with the leader of a sovereign Everyone in your company is happy and Eggs can’t get any fresher! nation and always treat him (or her) with the celebrations have begun...wait, you are the respect that position holds. Take a still not ready for that. Now is when your Our family farms dedication to look at the members of the Tribe and see homework on the Tribe comes in. Use excellence, integrity and quality if they are involved in a local business that your knowledge of their customs and what ensures that NuCal Foods and Rocky could support your efforts, a good example they stand for to frame your product. Use Mountain Eggs are your best source would be using a Tribal company to deliver the information on the inner workings of for premium quality conventional your product to the casino. Look into the Tribe to help give your presentation a and specialty eggs. the interests of the Tribe, most are very competitive edge. Utilize a partner that is Serving the Western United States... sensitive to the impact their operations a member of the Tribe to help you grow have on the environment. Use “green” your business. products wherever possible, it makes good sense in all aspects of your business. Chairman Michael Thomas of the Mashantucket Pequot Tribe decided to lead Now you are ready to start the sales by example. He has the vision to realize process! Make your first call on the that the revenue they receive from gaming Director of Purchasing to learn what operations will not be able to support 800-377-3447 you need to do to become an approved the Tribe forever and has started his own www.nucalfoods.com
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 53
X ______Sign here for approval and fax to: 732-341-0891
Dated ______Cincinnati’s slaughterhouse reign… Porkopolis: The city of swine
Quietly tucked away in the annals of of 19th century Cincinnati, a place where American cities, through its strategic America’s rich and storied history, there pork producing citizens lived high on the location near several transportation routes, lies a much forgotten empire that once hog, and the sty was their only limit. allowed the city to capitalize on the rising stood mightily in the heart of our nation, demand for pork, and prosper immensely an empire city that was constructed using While the majority of Americans were from it. the tools of advancing transportation farmers during the 19th century, an technology, and carried to greatness upon increasing number of people earned their During the early 19th century, the steam- the back of an unlikely hero, the common living through industrialization. With most driven riverboat became the primary mode domestic pig. Though few people are aware factories being located in cities, urban of inland shipping and transportation of its hog-filled history, this industrious city dwellers did not have the space nor the along the Ohio and Mississippi River of prolific pig production, aptly nicknamed time needed to produce their own food. valleys. Cincinnati was perfectly situated Porkopolis, was the American boomtown Cincinnati’s access to these burgeoning on one of the region’s major waterways,
These illustrations are from a chromo-lithograph exhibited by the Cincinnati Pork Packers’ Association at the International Exposition at Vienna, 1873. This panel is titled ‘Cutting.’
BEEF • PORK POULTRY OFFALS EXPORT
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54 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
X ______Sign here for approval and fax to: 732-341-0891 Dated ______J ason’s
©2009 Creative Commons Attribution/Share Alike License Detail from the panel titled ‘Killing.’ F where it could readily receive raw materials image, Cincinnati’s propensity towards oods and ship out finished goods. The the pig led it to become one of the largest construction of canals across the region cities in the United States at the time, connected natural waterways and made the retaining its Porkopolis title for several city accessible from great distances. lucrative decades before passing the crown to Chicago. Many farmers transported their hogs to I Cincinnati for processing. As early as 1818, For many years after the decline of nc. meat processors in Cincinnati had begun Cincinnati’s Porkopolis empire, little packing pork in brine-filled barrels. By evidence could be found which paid the 1840s the city was home to numerous tribute to the city’s seldom talked about slaughterhouses and pork-packing plants, past. It is only relatively recently that an and by 1850 Cincinnati had become ostensibly hidden legacy, which was at Beef the country’s leading center for pork one time almost purposely forgotten, processing, earning it the illustrious title has begun to be represented amidst the of Porkopolis. It was a favorite sentiment modern cityscape and urban hustle of Veal • Pork of Cincinnatians at the time that “It was current day Cincinnati. In addition to Cincinnati that originated and perfected occasional the system which packs 15 bushels of corn hog calling “…the American Poultry • offal into a pig, and packs that pig into a barrel, contests and boomtown of and sends him over the mountains and dedicated 19th century over the ocean to feed mankind.” pig-themed Cincinnati, a statuaries place where At first glance, the name Porkopolis itself such as tHoMaS projects a certain sense of grandeur, and “Hamingway”, pork producing may even conjure images of a prosperous “Alan citizens lived luCaCCIoNI city in which sparkling swine with rosy, Greenspam”, high on the hog, PreSIdeNt cherub-like faces are seen by joyful and “Six and the sty was onlookers as walking dollar signs. History, Degrees of their only limit.” however, reports that such was not the Kevin Bacon”, 208 e. HeleN road case. While the pork packing industry the most noticeable reminder of the city’s was a source of financial wealth, the pig culture can be seen soaring into the PalatINe, Il 60067 herds of hogs that were transported off air above Bicentennial Commons Park. the ships to wander in overwhelming Designed by artist Andrew Leicester, numbers through the city streets was a and dedicated in 1988, a towering statue cause of embarrassment for the local of four winged pigs, each standing denizens. Upon seeing this spectacle for triumphantly atop of a smokestack, pierces ( 8 4 7 ) the first time, one visitor from England the skyline. In the affectionate words of wrote “that swine, lean, gaunt, and the artist himself, “[the swine represent] 3 5 8 - 9 9 0 1 vicious looking, riot through her streets; the angelic spirits of all the pigs that were and that, on coming out of the most slaughtered and were building blocks of splendid stores, one stumbles over these Cincinnati’s prosperity. So they’re up Cell: (847) 431-8444 disgusting intruders. Cincinnati is the there paying one last tribute—singing the city of pigs.” Despite being the target of “Hallelujah Chorus”—to all their (dead) [email protected] international jokes about its “Porkopolis” brethren who flowed into the river.”UB
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 55 X ______Sign here for approval and fax to: 732-341-0891
Dated ______Executive Conference Continued from page 35 honored him prior to the Executive Conference and President of Farbest Foods, now the fourth a videotaped acceptance largest turkey producer in the United speech was seen by all. Mr. States. Mr. Seger also served as President Booker has truly been a of the National Turkey Federation and has committed member of the proven to be a leader in tackling the issues egg sector and has displayed facing the poultry industry as a whole. a respectful and professional level of integrity within the Mr. Booker was not able to attend the industry since his beginnings conference to receive his award, however, in the hatchery at Crystal Urner Barry’s Vice President Rick Brown Farms. Mr. Booker has attained Lampkin Butts, President and COO Sanderson Farms, makes a point many during the the 2009 Executive Conference and Marketing Seminar. accolades
throughout his career and Marketing for Pathmark Stores; and including serving as David Palmer, Restaurant Analyst for UBS. the General Manager of Crystal Farms Egg An Export Round Table session consisting Products Division, of Greg Tyler, Vice President Marketing, becoming Vice USAPEEC; Thierry Murad, Regional President of Marketing Product Manager-North America, AJC and Operations at International; Charles Joyner, President Crystal Farms’ Shell Dolphin Shipping and Trading; and Michigan Turkey’s Chad Van Kley (l), Oscar Mayer’s Chad Weiss (c) and Urner Egg Plant, Serving Joel Coleman, Vice President General Barry’s Russ Whitman enjoying a festive atmosphere. on the American Egg Manager of International Sales Division, Board, the Georgia Egg Commission, and Butterball. LLC. becoming the President and owner of Country Charm Egg Distributors, among Mike Miller, COO of Cattle-Fax covered others. an array of industry topics in depth, specifically the efforts the meat and Day two of the conference included poultry poultry sectors are conducting during the sessions where experts in analyzing and currently challenging economic downturn, deciphering the challenges that lie ahead what to expect in the grain market and for the chicken how to best align business strategies to and turkey “...a full house reap the most benefit. Serving the industries spoke was on hand SoutheaStern on the successes, Joann Ivy, President and CEO of the u.S. with opportunities and as difficult American Egg Board discussed the Liquid & issues confronting issues were incredible edible egg. An additional Frozen them in 2009 and tackled and egg session regarding the controversial challenges egg ProductS beyond. Some Proposition 2 was held which consisted notable speakers made to forge of Julian Madeley, The International Egg 5 Pound included National ahead...” Commission; and Don Bell, University of carton Turkey Federation California. David Radlo, Radlo Foods, also President, Joel Brandenberger, and contributed content to the meeting. to tanker Sanderson Farms’ President and COO, Load Lampkin Butts. Despite economic pressures on each of quantitieS the industries represented this year, a Additionally, numerous joint sessions were full house was on hand as difficult issues held including a Global Consumer Trends were tackled and challenges were met. P.o. Box 408 375 Pierce industrial Blvd. session with Todd Hale, Senior Vice Networking among peers, sessions focused Blackshear, ga 31516 President, Consumer & Shopper Insights, on current and emerging trends with office (912) 449-5700 Fax (912) 449-2438 The Nielson Company; John T. Derderian, recognized industry experts. Additionally, e-mail: Principal, Managing Director, Consumer superior amenities and accommodations, [email protected] Comprehension, LLC and former and fine dining all contributed another Executive Vice President, Business Strategy successful event.UB
56 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009
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Date ______Mountain States Rosen Continued from page 1 fabrication, and on to the retailer and other distribution channels including restaurants, hotels, institutions and cruise lines. Lamb and veal is MSR’s lifestyle, and their practices preserve open spaces and promote sustainable agriculture for their future generations.
“We are a farm-to- Mountain States Rosen consists of a large family of ranchers throughout the U.S. table company so we raising lamb the way nature intended, and making animal welfare their top priority. MSR offers the only volume domestic supply that is all-natural from birth. have our animals from birth,” said David Gage, Mountain States Rosen Vice President. Additionally, Mountain States Rosen “That led us to ask ourselves, since we’re is the ONLY lamb and veal company all ready to track the complete cycle, in the nation to achieve SQF Level 2 wouldn’t it make sense for us to have a (Excellent) Certification—the highest natural product?” food safety certification level of any U.S. lamb and veal processor as rated by SQF. Mountain States Rosen believes their The program provides independent Mountain States Co-op lamb producers certification that MSR’s food safety and raise the meatiest lambs in the world. quality management system complies with They are bred for their superior meat international and domestic food safety organization to know their private label quality and produce larger cuts with a regulations and ensures their products plant has the highest certification. Find high meat-to-bone ratio. Additionally, have been produced, processed, prepared out more about SQF (recommended by the the company’s Shepherd’s Pride 100% and handled according to the highest AMI and required by major supermarkets) All Natural Lamb has great flavor which possible standards at all levels. at their website @ SQFI.com. results from exceptional breeding and flock management. The lambs are all raised on SQF also covers product quality, a feature MSR sees American lamb and veal as a lush pastures and finished with a grain- that is unique to a certification program way to provide an ideal opportunity to take based diet. They are never fed chemicals, of this type. Assuring consistent quality advantage of today’s trends—a means to hormones or antibiotics—the epitome of a and meeting buyer specifications are return to the simpler, more basic cooking; healthy lifestyle. important aspects of the rebirth of the buyer-supplier classic dishes; “Mountain MSR’s Nature relationship. and an overall States Rosen calves are Furthermore, this emphasis on sees American humanely raised commitment is health and lamb as a way without any evidence to the nutrition. Their to provide added growth industry that product is the hormones, MSR has not perfect way to an ideal EVER. These compromised on any offer consumers opportunity calves, being aspect of product a trustworthy to take raised by the development. product with a advantage Among Mountain States Rosen’s Cedar Springs members of their label’s biggest sellers are a butterflied leg name they can of today’s cooperative in (pictured here), lamb top round, raw baby-back As Mountain States depend on. As the trends.” NY, Ohio, and lamb ribs and a four-rib French rack. Rosen has become nation’s number Pennsylvania, are one of the largest one lamb and veal supplier, Mountain fed a formula of their highest quality Case Ready manufacturers of lamb, veal States Rosen is set to provide innovative whey-based protein feed. This feed results and beef and pork in the East equipped new products while complimenting current in the desired quality and conformation with lid stock, overwrap and rollstock selections and driving future consumer which leads the domestic veal industry in packaging—SQF is the certification that trends along the way, yet all the while not today’s standards. allows its customers and their entire compromising on quality.UB
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 57 Internet chatter Continued from page 1 and are becoming an essential part of for keeping in touch or finding those who daily connections. The three-year-old have lost touch. successfully deployed by organizations to microblogging site Twitter, for example has help people communicate more effectively proven to be a boon to media. Tweets, 140 MySpace. This social networking site, both internally and externally.” says Adrian character messages, are a way many users while at one time was the leader of the have become accustomed to social networks, still has a huge following getting their breaking news and is viewed as a good support tool for as well as a sea of reaction, bloggers, groups, and music. commentary and links to actual articles. YouTube. A video sharing Website where users upload and share videos. Proves The reality of this is that the a useful tool to businesses who want to information age has had its demonstrate information to potential and share of social networking existing customers. sites and they are changing at lightning pace. Whether Twitter. This social networking and micro it be Twitter, Facebook or blogging service came on the scene with some other venue, there is no a vengeance. Users are limited in their denying that no matter what messages (140 characters), or “tweets,” ©iStockphoto.com/kristian sekulic the latest phenomenon of the yet proves a beneficial way to keep your Internet is, it likely has the name in front of those who you have a Moss product manager and head of the potential to transform the way we function connection with or who have an interest in Web 2.0 team at Parity. both socially and professionally. your business.
In the U.S. alone, total minutes spent on New to the social networking scene and LinkedIn. This site is mainly used for social networking sites has increased 83 need a little guide as to how they relate to professional networking. It is a useful tool percent year-over-year. In fact, total minutes business? Below is a brief description of for those looking to identify company spent on Facebook increased nearly 700 five popular sites. members. The purpose of the site is to percent year-over-year, growing from 1.7 allow registered users to maintain a list of billion minutes in April 2008 to 13.9 Facebook. The current leading social contact details of the people they know billion in April 2009, making it the number networking site in the U.S. Often used and trust in business via “connections.”UB one social networking site for the month. Top 10 Social Networking and Blog Sites Ranked by Total Minutes “We have seen some major growth in for April 2009 and Their Year-over-Year Percent Growth (U.S., Home and Work) Facebook during the past year, and a subsequent decline in MySpace. Twitter Apr-08 Apr-09 Year-over-Year has come on the scene in an explosive Site Total Minutes Total Minutes Percent Growth way—perhaps changing the outlook for the Facebook 1,735,698 13,872,640 699 entire space. One thing that is clear about Myspace.com 7,254,645 4,973,919 -31 social networking is that regardless of how Blogger 448,710 582,683 30 fast a site is growing or how big it is, it can Tagged.com 29,858 327,871 998 quickly fall out of favor with consumers,” Twitter.com 7,865 299,836 3712 said John Gibs, vice president, online MyYearbook 131,105 268,565 105 media and agency insights. LiveJournal 54,671 204,121 273 LinkedIn 119,636 202,407 69 In the same respect, The Wall Street Journal SlashKey N/A 187,687 N/A recently published that some Internet Gaia Online 173,115 143,909 -17 measurement services show that Twitter Source: Nielsen NetView has approximately 32 million users with Top 5 Social Networking and Blog Sites Ranked by Total Video Streams that figure expected to increase 50 to 100% for April 2009 (U.S., Home and Work) month-over-month and an expected 50 million visitors by the end of the year. Site Total Video Streams Time Spent Viewing Myspace.com 120,793 384,030 What is the appeal of these social network Facebook 41,537 113,502 sites? They are information avenues for Stickam 19,617 54,522 customers, whether it is to communicate FunniestStuff.net 10,206 34,456 personally or professionally. They have Funny or Die 6,503 17,725 become powerful communication tools Source: Nielsen VideoCensus
58 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009 Reporter Advertiser index... Fast American Egg Products, LLC...... 56 Midwest Poultry Services, Inc...... 11 Australian Premium Brands...... 2 MoArk LLC...... 6 Fact Baker Commodity...... 8 Moore, Stephens Frost ...... 29 251,770,000 pounds of Bird-in-Hand Farms Inc...... 9 National Poultry & Food Distributors pepperoni is consumed in America each year, Cal-Maine Foods, Inc...... 47 Association (NPFDA)...... 12 with thirty-six percent CCF Brands...... 33 Nature’s Catch, Inc...... 49 of pizza sales being pepperoni. Chore-Time Brock...... 44 North American Meat Processors (NAMP).....37 Crystal Farms, Inc...... 15 Northern Beef Industries, Inc...... 54 Dolphin Shipping & Trading ...... 36 NuCal Foods, Inc...... 53 Dutch Valley Foods...... 20 Poultry Specialities Inc...... 22 ©iStockphoto.com/Hugo Chang Dutt & Wagner of VA, Inc...... 21 Prestage Farms, Inc...... 27 E & S Marketing ...... 51 Protein Alliance, Inc...... 32 Answers to the quiz on page 49: Eastern Poultry Distributors...... 59 Radlo Foods...... 38 1. B Empacadora Celaya S.A. de C. V...... 13 Richmond Wholesale Cold Storage...... 3 2. C eSignal ...... 18 Royal Harvest Foods...... 41 3. True Farbest Foods ...... 10 Savage Poultry Inc...... 5 4. False. Older than a lamb, younger than a mutton Harvest Meat Company, Inc...... 14 Sigma Seafood International...... 8 5. D House of Raeford Farms, Inc...... 50 Taurus Food Products...... 7 6. True Hovus Inc...... 43 Turkey Valley Farms...... 7 7. C Jaindl Farms...... 31 Vista Food Exchange, Inc...... 19 8. True Jason’s Foods Incorporated...... 55 Wabash Valley Produce ...... 24 9. D L & S Foods...... 52 Westside Foods Inc...... 26 10. B Maloney Seafood ...... 17 Win Transport Company...... 22
DOMESTIC & INTERNATIONAL TRADERS Poultry, Beef, Pork & Seafood www.epoultry.com
PONTE VEDRA BEACH, FL Corporate Headquarters Tom Rueger, CEO • Mike Hagarty, CFO N. LITTLE ROCK, AR (904) 543-9410 HAMMOND, LA Jim Burke Fax (904) 543-9493 Mike Delaney (501) 771-4046 (985) 345-3458 Fax (501) 771-4739 PONTE VEDRA BEACH, FL Fax (985) 345-5153 Thad Eshelman • Ted Rueger SPRINGDALE, AR (904) 543-9429 WEST CHESTER, PA Beth Parma Fax (904) 543-9493 John Duffy (479) 717-2633 (610) 692-6232 Fax (479) 717-2635 FT. LAUDERDALE, FL Fax (610) 692-6234 Joe Reid • Henry Buzgon BURBANK, CA Brandon Reid WELLSBORO, PA Jon Poole • Chris Myatt (954) 983-6211 Tom Mitchell (818) 841-7500 Fax (954) 983-9869 (570) 724-9200 Fax (818) 841-7507 Export division Fax (570) 724-9204 Martin Piffaretti • Angelica Rangel Olga Starodubtseva (954) 983-6211 Fax (954) 983-9869
VOL. 4, NO. 4 / FALL 2009 / URNER BARRY’S REPORTER • 59
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Develop InsIght IDentIfy trenDs Beef pork poultry Call 732-240-2349 to
Aug. 11, 2009
“Marginal” Perspective on the Market Packer margins have followed a very seasonal pattern year-to- Volume 9, Number 17 date. The long term average suggests packer profitability tends to get your FREE COPY of Fed cattle be near breakeven or negative from February through mid April. Fed cattle values have continued to be range-bound over the Then, from April through August, packer margins tend to move past couple of weeks with prices last quoted at $81 to $82. Trade into positive territory. Through the spring this is usually due to volumes have been moderate. From here, prices are expected better demand with the grilling season, which pushes the cutout to work slowly higher as supplies gradually tighten and demand higher. As we move into the summer and cattle supplies increase shows at least a little seasonal improvement. Look for August seasonally, packers increase their leverage over cattle feeders to close the month at $85 or $86, then firm through September keeping their margins positive. As the summer winds down and with values late in the month at $87 to $88. October and early we move past the peak in cattle supplies, cattle feeders are able November could trade in the upper $80’s, before fading as we to regain margin into the fall and packer profitability moves back towards breakeven levels or lower, on average. Market Insight today! finish out 2009.
Loin From February through mid April 2009, packer profitability was Slaughters are beginning to increase as packers have noted estimated to be in the red by $10-15 per head. Then from mid some improved margins recently. If theth largerquarter slaughters as supplies hold, will April through July packer profitability averaged near a positive $20- watch for most Loin items to drift lower over the next 90 days. - 25 per head. This suggests packers have been able to manage Some support could occur during the 4 their margins effectively through the summer despite the sluggish be very light during that time. Still, demand will likely remain beef demand. To do this packers have reduced slaughter levels limited so any support may be light. Some seasonal price in to limit supply. crease should occur on PSMO’s late in the year due to holiday buying. Looking forward, fed cattle prices minus the hide & offal value as a percent of the composite cutout should increase from current Rib levels near 53 percent up towards 55-56 percent this fall. Based The Rib complex has come under pressure recently as demand on the seasonal increase in the composite cutout from the sum- remains sluggish. Slaughter levels should increase over the next mer/third quarter low to the fall high, this suggests a fed market two months, which will apply additional pressure to the Rib’s reaching $91 to $92.50 for fall highs. This assumes the summer weekly average low in the composite cutout was made in July prices. Because of this, look for pricesth quarter. to drift This slightly coincides lower withinto the fall. Looking forward is a different scenario. Supplies will be near $135/cwt and it uses a hide & offal value of $8.50/cwt. The tight during the beginning of the 4 question is, with the cratering hog and pork market adding pres- improved demand from the winter holidays. The combination sure to beef and bigger placements in July possibly looming over could bolster prices into the winter and potentially take prices the market for the late fourth quarter/early first quarter marketing above year ago levels. timeframe; will cattle feeders be able to capture the seasonal increase in margin? If not, then the upper $80s may the best the Round market can look to achieve. Prices have been fairly flat in recent weeks with only small increases noted. However, seasonally better demand for most round items is expected to push prices higher into the fall. Overall demand remains sluggish for beef, but with packers countering this with smaller slaughter levels, seasonal price trends are expected to hold for this fall for most round items.
Chuck Chuck values have struggled lately, there appears to be some demand constraints. This is nothing new as demand for beef has been sluggish all year, but seasonal demand should be picking up for the end meats at this time of the year. The counter-party risk of the market for not only the fall, but the spot market as well, is the competition from the pork sector. Continued challenges in the pork sector will be price limiting to the chuck sector. . Please do not copy or redistribute this information. Market Forecasting for the ©2009 OBSONO. All rights reserved. This publication is protected by USA Federal copyright law Meat and Poultry Industry
60 • URNER BARRY’S REPORTER / VOL. 4, NO. 4 / FALL 2009