VOLUME 4, NO. 1 winter 2009

the newsmagazine for the food industry professional Innovation and recognition key to Michael Foods’ success

We have heard from “Michael innovative and value-added products. The Wall Street to Main Foods takes company has recognized the importance Street that eggs pride in functionality, performance and product prove one of the offering development play throughout the greatest values during a recession as they foodservice/catering, commercial baking, innovative are not only economical but a good source retail and food processing industries. They of protein. With over 100 years experience, solutions… pride themselves in providing a leadership Michael Foods, the world’s largest egg across a role in the development of egg-based processing company, has learned just how wide range products to meet the needs of the modern to keep up with the increasing needs of of business operator and view success in terms of the the egg sector, especially during these hard channels…” success of the customers they serve. economic times. Michael Foods takes pride in offering One of the main areas of growth for the no cholesterol liquid eggs.” innovative solutions to customers across company has been in the retail sector. a wide range of business channels, and Michael Foods’ recently released its third Through its recognizable and well-known exports their products extensively all quarter results, where growth was driven brands such as Papetti’s, M.G. Waldbaum, across the globe successfully navigating the by the “positive performances in food Crystal Farms and Inovatech Egg Products, ingredient, egg products and retail low and Michael Foods has introduced numerous Continued on page 62 Inexpensive, convenient, nutritious and tasty… Popularity of prepared foods unprecedented

The popularity of prepared foods is at home, and more nutritious than consumers into their stores, local markets growing at an unprecedented pace as most fast-food, prepared foods made by have installed stretches of deli cases and consumers try to save time and money. supermarkets have taken their place on have hired chefs, many, if not most, with The economic downturn, which has dinner tables. As grocers attempt to attract culinary degrees, to fill them. negatively affected many aspects of the food industry, has actually helped boost Selling prepared food has the trend as consumers trade down from become a strategic necessity dining out occasions to dinner at home. for supermarkets. According In response, grocers are expanding the to Tim Hammonds, CEO selections of prepared foods to help satisfy at the Food Marketing the consumers’ growing appetite for Institute, an industry trade quickly prepared, palate pleasing meals. group, his institute’s most recent shopper survey Reasonably inexpensive as compared to showed 28 percent of many restaurants, faster than cooking Continued on page 62 VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 1 908-1747

2 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______URNER BARRY’S REPORTER • VOL. 4, NO. 1 • WINTER 2009 Center of the plate Michael Foods J The world’s largest egg processing company has learned how to keep up with the increasing ason’s needs of the egg sector, especially during these hard economic times. Page 1 F Popularity of Prepared Foods oods As consumers try to save time and money see how the popularity of prepared foods has grown to help satisfy the consumers’ growing appetite for these quickly prepared, palate pleasing meals. Page 1 I nc. Main Ingredients 5 Specialty and novelty dairy items hit the 48 Pork exports exceed 2007’s total in first eight market strong months of ‘08 9 Poultry exports breaking records, raising values 52 Economic stimulus check: satisfaction or Beef 16 Ad dollars during a recession = Success sadness? 22 Restaurants turning to two-wheel delivery 54 Consumer food purchasing habits revealed Veal • Pork 26 60 seconds with Joel Brandenberger 58 Where beef begins – Q&A with Missourian Ben Eggers 32 Barnegat Bay shellfish restoration program Poultry • offal 33 Coupon clippers saving billions Page 33 34 Ethnic trends impacting customers at the meat case 36 National Turkey Federation offers tips to fight escalating food costs tHoMaS luCaCCIoNI News Bites PreSIdeNt 7 N-60 labeling: why it’s important for beef 20 Butterball University hones turkey cooking further processors professionals 8 Nano ingredients: beneficial or controversial? 21 2008-9 Alaska crab quotas reveal no major 208 e. HeleN road surprises 10 GOAL 2008: Global Outlook for Aquaculture alatINe Leadership 24 Quick service spreading its wings P , Il 60067 12 Tyson Foods marks 50 years in poultry produc- 27 Restaurant performance continues to slide tion 28 Seaweed as a replacement for salt in processed 15 Sanders’ secret to stay safe and secure foods 19 The perspective of a corporate executive chef 43 A new form of meat science ( 8 4 7 ) 45 Culinary arts class takes to the seas 3 5 8 - 9 9 0 1 51 Pork 101: three day crash course 53 Bovines sense Earth’s magnetism 55 Proposition 2: Implementation and enforce- Cell: (847) 431-8444 ment questioned toM jaSoNSfoodS CoM 56 Dating site for those who relate to farm life @ . Page 55 60 Bacon and chocolate lovers unite! VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 3 X ______Sign here for approval and fax to: 732-341-0891

Dated ______A la carte Page 30 the newsmagazine for the 14 Foreign relations – Honduras: The food industry professional “depths” of Central America 25 Reporter quiz – Test your egg knowledge Pu b l i s h e r Paul Brown Jr. 29 Celebrity Chef Michel Roux: a simple food from a top chef Se n i o r Ed i t o r 30 Species 101 Barramundi: the catch of the Russ Whitman day

Ma n a g i n g Ed i t o r 38 The Reporter’s Guide to Lamb Chops Joe Muldowney

Contributors Janice Brown Page 57 Jim Buffum 41 Menu Makeover – Snake – Unusual delicacy Ken Coons Greg Deppeler 42 Eye on Dining – Atlanta’s eateries bring out Lindsey Dezendorf the best in Southern cooking Brooke Joensen 47 Recipe Box: Eggs Benedict – A rich meal with Jim Kenny a rich history Andrew Knox 57 Vitamins and minerals – Calcium: essential Rachel Kretzmer Linda Lindner to total body health Katie Mulford Angel Rubio John Sackton Bill Smith Jane Unger MaryAnn Zicarelli

Co p y Ed i t o r s Lynn Dekovitch Linda Lindner www.gcfoods.com Cr e a t i v e Di r e c t o r Glenn F. Juszczak

Pr o d u c t i o n Ma n a g e r Chris Ashley

As s o c i a t e De s i g n e r s Maria Morales Gary Swarer

Adver tising Janice Brown Brooke Joensen

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4 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Dairy’s demand delivers dietary delights... Specialty and novelty dairy items hit the market strong

In the last decade, much of the growth yogurts. Probiotics are in the Lactobacillus experienced by the dairy market has been and Bifidobacterium families and according based on the introduction of products to to the Food and Agricultural Organization both health-conscious and indulgence- of the United Nations and the World motivated consumers. Manufacturers Health Organization “live microorganisms, have been reacting by widening product which when administered in adequate assortments like ready-to-eat and value- amounts, confer a beneficial health effect added dairy products that specifically on the host.” Probiotic yogurt has added target dieters and consumers with fast- nutrients and probiotic enzymes, and is paced lifestyles. proven to be the most popular because of ©iStockphoto.com/Don Bayley its importance to digestive health. On the milk front, the popularity of low-fat, thanks to the introduction of new and no fat, lite and sugar-free products can be The dairy industry is constantly looking healthy options, such as convenience-sized attributed to the rise in health awareness. for ways to keep its competitive edge and servings and the opening of other niche Likewise, the fame of natural, organic and increase its productivity growth rates. areas, which have proven appealing to the milk that is fortified with added ingredients For the moment, it continues to thrive purchasing power of the consumer.UB is increasing due to the healthy image of drinking milk in marketing. At the same time, flavored and reusable single serving- sized container milks are growing in popularity as their convenience has proven to be appealing to consumers.

The ice cream sector, most popular among PACKAGING, INC children and young adults, has seen an influx of specialized and novelty products. *U.S. Pat. #581690516 New flavor introductions, with promotions concentrating on niche areas, contribute Call for samples or to the increase in sales of ice cream for further information at-home consumption. New means of production and processing such as low temperature freezing and blending have Come see also made strides and have been finding favor with consumers—light ice cream that tastes like premium for example. Low-fat us at and no sugar added options have also increased. Marketing ice cream as a year ‘round product has removed the stigma of Booth being a summer-time only item, though summer remains the peak season for sales. 1615 Yogurt too is flourishing as a healthy treat because of its freshness and nutritional value. It is rich in protein, calcium, 2009 riboflavin, vitamin B6 and vitamin B12. Health-conscious consumers are increasingly drawn to organic and probiotic IPE

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 5

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6 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Moark_image_ad_rev1.indd 1 12/19/07 2:47:13 PM Encouraging stringent intervention testing program... N-60 Labeling: why it’s important for beef further processors

Contributed by North American Meat trimmings. Most of the major packers in Processors Association’s Phil Kimball, CAE North America use N-60 testing and an Executive Director; and Ann Wells Director of N-60 labeling program would work well Scientific & Regulatory Affairs for Canada as well as the U.S.

Packers that conduct 100 percent N-60 Ideally, the CFIA and USDA should testing on their boneless beef trimmings be willing to accept each other’s N-60 must be very vigilant in the harvest NAMP has been a strong advocate of labels. This would facilitate trade and raw practices that affect contamination rates, the N-60 label program and is pleased material sourcing on both sides of the such as sanitary dressing and application FSIS has launched it. N-60 labeling border. of multiple validated interventions. That encourages stringent interventions earlier is why the new proposed N-60 labeling in processing, closer to the source of the “It is not the labeling or testing that program FSIS posted in mid-October is problem. will improve food safety, it is the more important to beef further processors. stringent practices and interventions While no testing program can guarantee required for FSIS says N-60 claims give companies a product is free of E. coli O157:H7, any harvest “It is not receiving trim greater assurance than experts agree N-60 testing, when correctly operation under the labeling Certificates of Approval about prior applied, is the most robust testing scheme N-60 scrutiny or testing controls for E. coli O157:H7. currently available to the industry for beef that will protect the public that will and improve improve food food safety,” safety…” former NAMP Chair Brent Cator and President of Cardinal Meat Specialists, Ltd recently emphasized. WE Can HanDlE all YOur FSIS created the program in response to TransPOrTaTiOn nEEDs! small and very small plants that told them it is often difficult to receive a Certificate of Analysis on product bought through a arrange for Provide broker or distributor. pickups service and deliveries in all 48 The use of labels bearing such claims is continental voluntary, however, and they must be Drivers are states approved by FSIS. Labels bearing this independent and specialize in claim would not be approved on products professional lTl and sold at retail or direct to consumers. full Work with truckloads Dr. Al Almanza, FSIS Administrator, any frozen told attendees at the recent NAMP products Convention/Outlook Conference, which took place just a few days after FSIS posted the guidelines, that FSIS Call Toll Free for our California and Florida Division (888) 345-7441 investigations show operations that correctly employ N-60 testing protocols 4810 Williamsburg • P.O. Box 189 • Federalsburg, MD 21632 are less likely to be involved in a recall Toll-Free: (800) 984-9524 • Phone: (410) 943-0200 or illness investigation. That being said, Fax: (410) 943-0206 • E-mail: [email protected] N-60 testing is not the silver bullet, nor www.wintransportinc.com should it be portrayed as such.UB

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 7

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Dated ______Tiny technology... Nano ingredients: beneficial or controversial?

A nano ingredient is a microscopic first. Ingredients that consist of less of nanotechnology, finds the lack of particle 1/1000th the width of than two percent are listed standard testing for food, packaging and a human hair, manufactured under the heading “contains agricultural products containing nano at the scale of an atom and less than 2% of the following.” materials concerning because of the way molecule. Many times these tiny Items referred to as “incidental the matter can dramatically change at that technological tokens are added additives” do not have to be scale. Possible risks include organ damage to food as preservatives. The listed as they are substances and decreased immune system manipulation of matter on transferred via packaging, response. Nano ingredients can the scale of atoms is increasingly “ingredients of other ingredients,” also produce free radicals which being used for nutritional supplements, present at “insignificant levels,” or have no destroy DNA and can cause flavor and color additives, as chemicals “technical or functional effect.” Anything kidney and liver damage. in agriculture and in food packaging. It considered an “artificial flavor” also does is reported that nanotechnology is being not have to be listed. FoodProcessing.com lists used in more than 300 food products, some nano ingredients packaging and food contact products for The positive “Nano materials that may improve sale internationally, however, the actual and negative health. They state, are said to have number is not known. effects of “Nano ingredients will using nano the potential to have a profound impact on raw material The use of nano ingredients in food ingredients revolutionize sourcing for food processing and will is controversial because government in food are the way things radically change how foods affect our regulations do not require they be listed still being are made.” physiology.” Synthetic lycopene as a food on labels. Currently in the United States, researched. additive in juice, cheese and margarine is food ingredients are listed in descending The Nobel Prize-winning Swiss an antioxidant that converts to vitamin A order with the most prominent ingredient physicist Heinrich Rohrer, a pioneer in the body and is more easily absorbed. Similarly, natural free phytosterols are added to cooking oil to reduce cholesterol intake into the body by as much as 14 percent. FoodProcessing.com says nutrients remain stable under conditions of high temperature, pasteurization and agitation.

Market analysts predict a $40 billion excess in the market for medically beneficial, nutrient infused and functional foods. Recently, the establishment of a regulatory framework for nanotechnology With Production and Distribution points including information on the size and shape throughout the Midwest, and Northeast, of nano particles, how they are incorporated into food by the we can service your total egg needs, food companies, and outlined procedures for companies to follow to have products large or small. approved for sale is being called for in Akron, OH • Tel. 330-724-3199 Australia, but not yet in the U.S. Croton, OH • 740-893-7251 Nano ingredients are said to have the potential to revolutionize the way North Versailles, PA • Tel. 412-672-9685 things are made. As food products technology regarding nano ingredients Spring Grove, PA • Tel. 717-229-0601 advances, it will be up to governmental bodies to evaluate, accept or reject the New Hampton, IA • Tel. 641-394-4116 breakthroughs of science.UB

8 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Dated ______Soaring to new heights… Poultry exports Forty-nine years of breaking records, global experience Major supplier to wholesalers, hotels, raising values restaurants, retailers For those unfamiliar with the role of U.S number one on the U.S. list of export and the U.S. Military poultry exports, the United States is the markets since 2005 for U.S. turkey largest exporter of poultry. Well-known products. In addition, Mexico robustly BEEF U.S. brands reach all the continents in the buys chicken products and broilers. world; although only a few markets account With the exception of 2007, Mexico was PORK for the majority of the supply and resulting the number one destination market of revenue. These markets are crucial to the chicken products other than broilers. POULTRY U.S. but are also competition for state-side Total annual value of U.S. poultry exports buyers and can push domestic prices higher sent to our “amigos” amounted to 1.3, TURKEY at the wholesale and consumer level. 1.3, and 1.4 billion U.S. dollars in 2005, 2006, and 2007. DUCK Russia, Mexico, and Canada are leading buyers of U.S. poultry products. Russia Canada ranks closely behind Mexico in SEAFOOD alone imported 1.6, 1.5 and 1.8 billion position number three. Buying broilers, TURKEY pounds of broilers and parts in 2005, chicken pieces, and turkey products, the 2006, and 2007 respectively. Adding other total value of poultry exported to Canada SAUSAGE poultry exports such as turkey and chicken was 921 million, 967 million, and 1.2 products, the total annual value of these billion U.S. dollars in 2005, 2006, and LAMB exports to Russia amounted to 1.9, 1.3, and 2007 respectively. 2.3 billion U.S dollars in 2005, 2006, and SMOKED MEATS 2007. In fact Russia ranked as the number Other very important markets are China one destination market in 2005 and 2007 and Hong Kong. China, for instance, ranks DUCKS being displaced in 2006 by Mexico. as the second most important market for broilers since 2006. Hong Kong displaced VEGETABLES Mexico is a large consumer of commodity Canada as the second largest market for turkey and value-added turkey products. turkey products in 2006. Other markets POTATOES Turkey ham and other deli meat products for U.S. poultry include Bulgaria, Ukraine, have become very popular south of the United Arab Emirates, Turkey, and BREAD & PASTRIES border. Mexico has consistently ranked surprisingly enough, Cuba.UB DAIRY

“These Poultry Exports Value Corporate Office markets 1,8000 2920 Regatta Boulevard are crucial 1,6000 Richmond, California to the U.S. 1,4000 but are also 1,2000 94804-0013 competition 1,0000 866- RWM-MEAT for state- 8000 side buyers millions USD 6000 (866-796-6328) and can push 4000 domestic 2000 www.richmondwholesale.com prices 0 higher…” Korea Cuba China Taiwan Ukraine Canada Mexico Russia Viet Nam Hong Kong Source: USDA FAS, Bico Export Commodity Aggregations Area/ Countries Of Destination And Commodities Exported Cartoon ©iStockphoto.com/Cruz Puga Cartoon ©iStockphoto.com/Cruz VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 9 X ______Sign here for approval and fax to: 732-341-0891

Dated ______BAP gaining ground all over the world... GOAL 2008: Global Outlook The Global Aquaculture Alliance (GAA, and speakers were very clear: “GOAL cooperation between our two organizations www.gaalliance.org) held its annual Global ’08, jointly sponsored by GAA and the in addressing the global marketplace.” Outlook for Aquaculture Leadership All China Federation of Industry and Stevens also noted that the opportunity meeting (GOAL 2008) in Qingdao, Commerce—Aquatic Production Chamber exists for the Chinese industry to adopt China on October 29-31, 2008. Some of Commerce (APCC)—was one of the GAA’s Best Aquaculture Practices (BAP), 300 delegates attended at the meeting best meetings ever from the perspective of not just for the export market but also to in Qingdao, and reports from attendees content presented, milestones met, bridges address food safety issues within China—as built, and initiatives a benefit for Chinese consumers. launched.” Emphasized during the three-day meeting As GAA Executive were initiatives revolving around food Director Wally Stevens safety of both exported products as well observed, this year’s as those consumed within China - as GOAL could be China now produces over 60% of the viewed as building world’s aquaculture seafood—as well bridges between as standards and international trade industry groups and cooperation. Several important side government. “We meetings were also held, including a are delighted with high-level summit between Wally Stevens our relationship with and George Chamberlain of GAA and Yu APCC, and see one of Taiwei, Director General of the Import President of GAA, George Chamberlain, pictured here speaking at the three-day GOAL 2008 conference which was filled with the benefits of our joint and Export Food Safety Bureau of high- presentations from well-respected industry participants. meeting to be greater level representatives of the General

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 10 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______for Aquaculture Leadership Administration of Quality Supervision continued discussion as to whether the gave us an update of the U.S. foodservice Inspection and Quarantine of the People’s aquaculture industry could handle a industry, concluding that despite a Republic of China (AQISQ). Stevens growing consumption of seafood. difficult macroeconomic environment, said the historic meeting resulted in the there are opportunities in innovation and beginning of a cooperative relationship One of the most important collaboration for increased productivity. between GAA, APCC, and AQSIQ, and announcements that came out of the Iain Shone (Lyons Seafood Inc.) discussed an opening of the door to working with conference was Dr. George Chamberlain a UK buyer’s perspective on the economic GAA’s BAP standards as a way to help (President, GAA) discussing the crisis. Shone emphasized that as cost will both exports from application of BAP for an FDA Pilot be at the top of all agendas the need to be China and local “China now Program which combines existing proactive, to communicate and to provide consumption. produces process inspections of the supply chain buyers with options is essential to maintain over 60% of with enhanced product verification, with product quality. Among the the world’s proposed product verification. A program presenters, over aquaculture such as this would provide comprehensive Finally, in closing remarks, Mr. Peter the three day seafood...” audits of each link in the supply chain. The Redmond discussed the increasing role of meetings were Dr. shrimp industry would be chosen out of the host country—China—in becoming a James Anderson of University of Rhode many other industries in the U.S. to take world seafood market force, and the goal of Island, Ragnar Tveteras of University part in this program which would further working together to ensure responsibility, of Stavanger, Norway, and Howard BAP’s coverage all over the world for sustainability and food safety. He also Johnson of H.M. Johnson & Associates. aquacultured seafood. discussed the need for retailers to become Discussion included production estimates more involved with the supply chain, and from the various producing countries Other important talks were presented by the important role of aquaculture as the and expectations on global demand and Mr. Roger Bing (Darden Restaurants) who wave of today and the future.UB

www.houseofraeford.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 11 A leader in the industry... Tyson Foods marks 50 years in poultry production

our company “Congratulations had to either to everyone expand or expire,” associated with said Don Tyson for half Tyson at the a century of plant’s 50th producing the celebration. finest food “I told my products with dad I wanted integrity and to build care…” a chicken processing plant and got $75,000 from him. When I was running out of money, I went back for more, but he said ‘no.’ Tyson Team members celebrate 50 years of poultry processing at the Randall Road plant So I found some other investors to help in Springdale, Arkansas. Randall Road was the first processing plant the company built. finance the plant, which ended up costing $90,000.” Tyson Foods recently celebrated the 50th anniversary of its beginnings in the With the opening of the plant, Tyson poultry industry. Commemorated with a became the first fully-integrated broiler 250-person special luncheon for current firm in northwest Arkansas. The one shift and past Tyson Team Members, as well as operation produced ice-packed, whole invited community and state leaders. The chickens, and initially processed 1,800 event included remarks by Don Tyson, birds an hour with just over 100 people and a reading of a letter from Arkansas employed. Governor Mike Beebe. Former Tyson chairman and Chief “Congratulations to everyone associated Executive Officer Leland Tollett said that with Tyson for half a century of until the Randall Road plant opened, the producing the finest food products company was shipping live chickens to with integrity and care,” Governor processing plants in cities such as Kansas Midwest Beebe wrote. “Along the way, Tyson has City and Chicago, and credited Don Tyson become a leader in helping hunger-relief for seeing the future of the company was in Poultry organizations feed those in need, and processing. “He had a vision. He knew the its many contributors have strengthened industry was going to change. He decided services Arkansas’s economy.” not follow the industry but to lead it,” Tollett said. Three generations of Although Tyson’s origins date back to 1935, it was not until August of 1958 Both the plant and the company have experience in fresh eggs. that Don Tyson, former Tyson Chairman changed substantially since 1958. The and CEO and current board member, Randall Road facility has been upgraded Midwest Poultry Servics, L.P. opened the company’s Randall Road plant and expanded. Today it employs 460 people is an industry leader in Springdale, Arkansas with a $75,000 and processes 1.3 million birds per week, with a reputation built on investment from his father and founder producing Cornish Game Hens for retail outstanding service. of the then-Tyson Feed and Hatchery Inc, and foodservice customers. Meanwhile, Call us to experience the difference. John Tyson. Tyson Foods has grown in the processing and marketing of chicken, beef and pork Midwest Poultry Services, L.P. “In the late 1950s, we were selling baby and employs more than 104,000 people and P.O. Box 307, Mentone, IN 46539 UB Phone: (574) 353-7651 • Fax: (574) 353-7223 chicks and feed to farmers and realized generates annual sales of $27 billion. 12 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Leading the deli meat industry’s growth in México.

A catalog of five brands and From a small country company over 100 products. to a strong international trader; Over 70% Mexican market coverage. from Empacadora Celaya, to today’s Fully integrated production and Grupo Capistrano Alimentari, distribution network. the company remains loyal to its A winning formula of freshness, original values: Quality, Productivity, quality and price on each market Passion for Service, Reliability, and segment. Nutritional Value for our customers.

“It is proven: it works.”

www.capistrano.com.mx Avenida México Japón 116, Celaya, Guanajuato. México 38010 (52) 461 6188500 ext. 5100

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 13 Financially deficient; rich in commodities...

Ho n d u r a s : the “depths” of Central America Honduras is said to be one of the most poverty stricken countries in Central America and the Western Hemisphere. Although the country’s economic growth in the past few years has been good, their GDP per capita averages only $3100 U.S. per year (2007 est), and the amount of unemployed individuals is rather high.

The first people known to inhabit Honduras were the Mayans. In 1502, Christopher Columbus caught the first ©iStockphoto.com/ Sandra Dunlap ©iStockphoto.com/ glimpse of Honduran land when he landed there and named it for the deep water Honduras’ land is beneficial for the growth of coffee and bananas. Ripe coffee berries, pictured here, grow throughout the region. off its coast. “Honduras” literally means depths. The U.S. is Honduras’ chief trading Chiquita Brands International and Dole Bordering the Caribbean Sea, Honduras is partner, with trade estimated at over Food Products, both U.S.-based companies located between Guatemala and Nicaragua. $7 billion in 2006. The trade between have monopolies controlling the export It was once known as one of the banana U.S and Honduras is dominated by trade of bananas from Honduras. The republics, a small dependent country of the the maquila 1998 hit of Hurricane Mitch took a toll tropics whose foreign investor would try to industry, which “The U.S. is on banana production as 70% of crops direct the country’s internal affairs. imports yarn Honduras’ chief were destroyed and plantations were left and textiles, trading partner, devastated. By 1999, 60% of the working and exports with trade population was employed again with the finished articles estimated at banana companies. of clothing. over $7 billion Hondurans, in 2006.” Coffee is another large export item from however, Honduras and is produced in 14 different also export coffee, bananas, seafood providences by thousands of independent (particularly shrimp), minerals, fruits, and producers. It too, was hit hard after vegetables to the U.S. Hurricane Mitch in October of 1998. Prior 800-367-0760 to that, Honduras was the tenth biggest By far, the largest export item of Honduras producer and exporter of coffee. Hurricane is bananas, with much of the production Mitch was responsible for an 11% fall of (563) 556-0760 taking place on the northern coast. coffee production in 1999.UB

Full Service Brokers of Honduras / U.S. comparison BEEF, PORK AREA 112,090 sq km 9,631,418 sq km COASTLINE 820 km 19,924 km & POULTRY POPULATION 7,639,327 295,734,134 LIFE EXPECTANCY 69.37 years 77.71 years Domestic and Export GDP $30.65 billion $11.75 trillion GDP (per capita) $4,100 $40,100 Randy, Cindy, Mark, Darin & Lisa AGRICULTURE AS A %GDP 27.8% 0.9% AGRICULTURAL PRODUCTS bananas, coffee, beef, fruit, wheat, corn, grains, 36 Bluff Street, PO Box 171 shrimp, tilapia, lobster poultry, beef, vegetables Dubuque, IA 52004-0171 LABOR FORCE 2.78 million 147.4 million UNEMPLOYMENT RATE 27.8% 5.5% Fax 563-556-4131 POPULATION LIVING BELOW POVERTY LINE 50.7% 12% OIL CONSUMPTION 43,000 19.65 (bbl/day) (million bbl/day)

14 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Recipe moves for second time since 1940... Sanders’ secret to stay safe and secure

Early in September, “In order to identities of those three executives. under much fanfare, KFC formulate temporarily relocated Colonel the secret In order to formulate the secret recipe, Harland Sanders’ handwritten recipe, several several suppliers are involved in the Original Recipe® to a secure process, and no one supplier knows suppliers are location as the company the entire formula. Additionally, redesigns the secure local involved in the KFC does not identify the suppliers of one of America’s top process, and involved in the production and corporate trade secrets. This none know blending of the recipe. is the first time in decades the entire the 68-year old document has formula.” Colonel Harland Sanders created been moved, and only the the Original Recipe in 1940. The second time in its entire history. recipe,” said Bo Dietl NYPD detective who entire formula is scripted in pencil on had the privilege of being handcuffed to a piece of notebook paper and includes Louisville-based KFC spared no expense the briefcase. Dietl’s security firm is also exact amounts of each ingredient. For to protect the recipe, as it hired off-duty handling the security improvements for the more than 20 years it has been locked police officers and private security guards recipe at headquarters. inside a filing cabinet in a vault equipped to assist the document’s relocation by with three locks. Vials of the secret herbs armored car. In fact, the yellowing hand- Just how secretive is it? Only two KFC and spices are also said to be inside the scripted paper was slid into a briefcase that executives know the “finger lickin’” recipe cabinet. Although many have attempted was then handcuffed to a security expert of 11 herbs and spices. A third executive to duplicate the concoction, none have for the transport. knows the combination to the safe where come close. However, one executive leaked the recipe usually stays, and less than information saying that the actual recipe “There’s no way anybody could get this a handful of KFC employees know the does include a few surprises.UB

28 YEARS OF NATIONAL SERVICE WITH PRIDE TRADERS OF A FULL LINE OF FRESH & FROZEN POULTRY PRODUCTS MAIN OFFICE: 25 West Union Street • Ashland, MA 01721 Tel. 508-231-1426 • Fax 508-231-5256 Alan Singer

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VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 15

X ______Sign here for approval and fax to: 732-341-0891 Dated ______On-going business investment... Ad dollars during a recession = Success

In today’s economy, times are hard for a period when every dollar counts and if not increase them, whenever possible, just about everyone. It is no secret that budget cuts are being made left and right, even in times of crisis. the common goal among businesses, both a very popular expenditure often trimmed big and small, is to keep doors open. In or scaled down is a company’s advertising In a similar study by McGraw-Hill Research, and marketing results showed that businesses which either budget. Believe maintained or increased their budget and it or not, expenditures during a recession averaged eliminating significantly higher sales growth during a dollars in recession as well as three years afterward. advertising or These companies who were aggressive marketing is with their campaigns saw sales rise 256% one of the worst over those who did not advertise or had mistakes any significantly scaled down their advertising. company can possibly make Advertising and marketing campaigns if it is aiming should be viewed as an on-going business to succeed investment, recession or not. You have to during an be in it for the long haul. There will always economic crisis. be consumers, but during volatile times Unfortunately, they will be more cautious of where they most companies are spending their money. If you must cut believe they are back, try changing your campaign around saving money by creating informative messages that by canceling convince consumers why they should do ©iStockphoto.com/kutay tanir their marketing business with you, and how you relate to campaigns when in fact, they are actually their own personal economic needs and hurting themselves in the long run. situations. For example, some of the most well-known campaigns were developed The most important thing businesses during rough economic periods. Intel need to keep in mind is that recessions pushed the always end. When the hard times are over, slogan “Intel where will your customers be? If your Inside” during “…ad dollars brand disappears, competitors would love the 1990-1991 spent during to swoop in and take advantage of the economic crisis. a recession… marketing lull. Not only will they achieve This slogan is are greater instant economic gains, but they are also still alive and than those setting themselves up for continued success well to this day. once the economy gets back on track. Back in 2000- reaped from Crystal Farms, Inc. Those who tighten or cut their advertising 2001, retail advertising budgets are not only left to rebuild their giant Wal-Mart during non- USDA brand, but they are faced with the daunting promoted itself recessionary task of reeling their customers back in. with their “Every periods.” GRADED EGGS Day Low Prices” A 2003 study by Kristina Frankenberger campaign. They PO BOX 7101 and Roger Graham found that advertising knew consumers were watching where CHESTNUT MOUNTAIN GA 30502 creates a solid advantage to financial they spent every penny, and turned their success for up to three years into the advertising strategy around to help people SALES INFORMATION future. Those ad dollars spent during a feel as if they were getting more bang for recession further indicate that the benefits their buck. JIM BROCK received during tough economic times are greater than those reaped from advertising The old saying “you need to spend money (770) 967-6152 Office during non-recessionary periods. In to make money” definitely rings true when (770) 967-7242 Fax their study, Frankenberger and Graham it comes to advertising. In this time of concluded that companies and businesses economic adversity, it’s time to build your www.crystalfarmsga.com should keep their advertising budget as is, brand better than ever!UB

16 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Dated ______www.msfrost.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 17 Back to 2006 levels... Shrimp prices take a tumble

After peaking in the summer the white shrimp index has given up all its gains and is now back to 2006 levels. Ample inventories have met a declining demand.

Urner Barry HLSO Farm-Raised White Shrimp Index

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

18 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Satisfying appetites one dish at a time… The perspective of a corporate executive chef

Being an executive chef for a major of the original “I insist on corporation sounds like a fairly easy three staples. dealing with and cushy job, right? Well, that’s not Weekly menus suppliers who necessarily the case. I recently had the are prepared opportunity to have a sit-down session and circulated. have very high with “Doug” (who preferred that his The executives standards of last name not be published), who is the (or their both product executive chef of a Fortune 500 metals and administrative offering minerals company situated in the New assistants) make and quality York Metropolitan Area. their selections control.” electronically, “A chef has to strike a balance among taste, and forward them to Doug or his staff, nutrition, and the customer experience,” along with the time (from 11:30 until 1:30) he asserts. “It is vitally important to know that the person will arrive in the dining who your customers are. On any given day, area. Fresh condiments (celery stalks, your customers are the very tier of upper carrot sticks) are always available, as is management within the corporation… the an assortment of fruits (apples, oranges, CEO, COO, CFO, the President, select grapes). A single dessert is offered daily, as Vice-Presidents, and probably the Treasurer well as a salad. Beverages include bottled and Secretary. These are busy people who water, sodas, coffee, tea and milk. adhere to the old adage that time is money. They consider dining as a welcome respite “At times, however, I can be thrown a from their busy days, an opportunity to curveball,” states Doug. “If someone within not only take nourishment, but also to the sales side of the organization has been recharge their internal batteries and to working hard on a prospective client, and exchange thoughts, ideas, and occurrences a little executive “schmoozing” is in order with their fellow executives.” in an effort to provide some peer-to-peer management positioning, an executive may Not only does Doug have to prepare what request that the client be entertained in the is hopefully a sumptuous repast each day, dining room. The potential client, naturally, he must also plan the menu and order from is queried about his culinary preferences, his suppliers accordingly. “I dislike both and every effort is made to ensure that his surprises and either mediocre or inferior dining experience exceeds expectations. quality,” he said. “I insist on dealing with Eggs can’t get any fresher! suppliers who have very high standards of I take great pride in introducing myself and both product offering and quality control. my staff, and putting us all at the beck-and- Our family farms dedication to In fact, I personally visit their premises on, call of the visitor while he/she is on our excellence, integrity and quality minimally, an annual basis. Additionally, I premises. Also, I always ask the salesperson insures that NuCal Foods and Rocky ensure that I have sampled whatever they to keep me apprised of their efforts. There Mountain Eggs are your best source are providing me with so I can be absolutely is no greater pleasure for an Executive Chef for premium quality conventional certain that my customers will have an than to have played a role, no matter how and special eggs. enjoyable dining experience.” small, in the obtaining of a new client and Serving the Western United States... revenue stream for the organization.” Doug tries to have a selection of three entrees available each day: a fish dish, a Satisfying the needs of his “clients,” be they red meat (beef, lamb, pork) offering, and internal or external, is a daily challenge a chicken variant. Two starches are offered for Doug, but one that he relishes. “In (albeit in different variations daily), and some small way,” he states, “I earnestly a choice of vegetables is always available. believe that the efforts of me and my staff At times, an offering of ethnic cuisine contribute to the success of the corporation 800-377-3447 (Italian, Chinese etc.) may replace one as a whole, and I take great pride in that.”UB www.nucalfoods.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 19

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

Dated ______Cooking better turkeys for 27 years… Butterball University hones turkey cooking professionals

Expert advice and when to “… Butterball on how to start roasting Turkey Talk- cook a perfect the turkey so Line experts turkey for the it is ready by have solved holidays is half-time,” says available every Butterball’s some puzzling year from Talk-Line Web turkey professionals site. situations, at Butterball’s like…what to Turkey Mary Cligman do when the Talk-Line®. is a college turkey is on Becoming graduate with a fire…” an expert in degree in home cooking the economics that has been “talking turkey” perfect turkey for Butterball for more than 24 years. She is no easy task. says helping families prepare their meal Every one of in a safe and reliable way is an awesome the more than feeling. “I love the opportunity to help so 50 college- many people. At the end of the day, I know educated home that I’ve made a difference and helped economists and nutritionists goes through people celebrate the holiday.” a rigorous training experience before they answer one phone call. Training to become a Butterball University Expert begins in October with a kick-off Butterball began its Turkey Talk-Line day filled with media, microbiologists, service 27 years ago with six home food safety experts and of course, turkey! economists responding to The course culminates with 11,000 calls in the a turkey lineup which first year alone. is the result of a Serving the This year, 55 home-cooked SoutheaStern specialists, all turkey prepared u.S. with with at least by each and Liquid & a Bachelor’s every trainee. Frozen degree in some The idea here egg ProductS type of food is to have every -related field, completed “student” relay a 5 Pound Butterball University’s training different method of cooking with carton course and are now set to tackle the the class so that familiarity with as many season’s influx of phone calls. Cries for different cooking scenarios can be attained. to tanker help from around the nation on how to Load prepare, cook or salvage the holiday bird This year Butterball has even upgraded the quantitieS are expected with anywhere from 100,000 Turkey Talk Line to provide expert holiday phone calls predicted to occur during the advice online, “on demand” and on the go. season, and 12,000 during Thanksgiving Weekly Web chats are available on the Web P.o. Box 408 375 Pierce industrial Blvd. week alone. site and helpful turkey text messages are a Blackshear, ga 31516 part of their latest “Turkey Texts” for your office (912) 449-5700 Fax (912) 449-2438 “Over the years, the Butterball Turkey Talk- mobile phone. No question is too tough e-mail: Line experts have solved some puzzling for Butterball’s turkey talkers, and they are [email protected] turkey situations, like which pan to use, ready and excited to tackle any challenge what to do when the turkey is on fire, you throw at them.UB

20 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Date ______Crab quotas announced... 2008-9 Alaska crab quotas reveal no major surprises

The Alaska Dept. of Fish and Game That being said, this year’s quota is announced the 2008-09 crab total virtually unchanged for Bristol Bay red allowable catch (TAC) for red king crab, king crab with total amount being 20.364 snow crab, and bairdi crab at the end of million pounds, vs. 20.383 million pounds September. in 2007. The snow crab quota has been reduced 7.1% to 58.55 million pounds. The season opened on October 15th with Bairdi crab suffered a larger reduction, several areas with the new total allowable catch equaling closed to protect “Overall, these 4.3 million pounds or 23% lower than the Pribilof quotas are year ago levels. ADF&G says this reduction blue king crab was partly to comply with new overfishing in line with stock. The definitions. Overall, these quotas are St. Matthews expectations in line with expectations coming out Blue King coming out of of discussions on crab stocks earlier in crab fishery discussions September. remained closed on crab stocks as well because earlier in All these figures include the 10% CDQ the projected September.” allocation. The IFQ allocation for crab harvest level quota share for harvesters is equal to 90% of 2.42 million pounds is still below the of the total allocation.UB minimum threshold for opening the Adapted from a Seafoodnews.com article by John fishery. It is important to note that the Sackton which originally appeared on Sept. 29, 2008 biomass of this fishery did increase this survey period. www.seafoodnews.com

AK and Canadian Snow Crab quotas and prices

AK 2007-8 quota Canadian snow almost doubles crab price tied harvest guideline for closely to supply 2005-6 and 2006-7

End of the derby style fishery in AK

AK Quota caught in only 5 days!

AK quota for opilio is down slightly for this year. With the current economic climate, as well as the currency exchange between the strong USD and the Canadian loonie, there is downward pressure on both AK oplilio www.keyespackaging.com and Canadian Snow Crab.

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 21 Profits of pedal power... Restaurants turning to two-wheel delivery

The restaurant industry has taken a cue traffic and lack of parking can prolong advertisement for his business and put from the increasing number of commuters the amount of time it takes to deliver forth a climate-friendly image. Teaming up opting to climb on a bike instead of into hot meals to customers, are experiencing with another bicycle-based delivery service, their cars in order to save on the cost a large increase in bike delivery. Many DCSnacks, Pita Pit has boosted sales by of fuel. Urban areas, specifically, where franchises in the Washington, DC and $2000 a week. Boston areas have put their deliveries on two wheels instead of four. The new generation of bike delivery is even engineered for large loads. Some are even Besides obvious benefits like lower gas equipped with flatbeds and cargo lockers. emissions and better health, restaurants Trikes that can carry up to 800 pounds that have implemented bicycle deliveries are used at New have more timely distribution and don’t Amsterdam “Many of suffer parking ticket costs. Salary expenses Project (NAP), a our clients go down too because gas cost is no longer “human powered use people- built into the employee’s wage. delivery service” powered in Boston. Daniel Corno owner of Pita Pit in DC Wezday Jane, the delivery as a watched his liability insurance plummet general manager marketing tool without the use of motorized vehicles. says “Many of that helps set He also saw a decrease in turnover. “A lot our clients use them apart.” of drivers think the money looks good people-powered until they get their gas bill, do the math, delivery as a marketing tool that helps set and decide they’re not making enough,” them apart. It reinforces that these are local said Corno. His riders also act as a great companies and locally made products.” ©iStockphoto.com/Richard Goerg The Massachusetts-based Petsi Pies trusts NAP for all of its deliveries for Thanksgiving. Owner Renee McLeod says, “I wanted to be here making pies. I love that I don’t have to smell gas in the morning, it just feels like I’m doing the right thing.”

Other larger franchises are trying new and more energy efficient means of delivering their meals too. In Las Vegas, Domino’s Pizza is testing Zap! Xebras electric vehicles. Sopraffina Café in Chicago is also using electric car company Zap to launch a 100 percent solar-electric catering truck. El Pollo Loco, the fast casual restaurant chain founded in Guasave, Mexico is using a three-wheel, sub compact electric Xebra™ car covered in bumper to bumper brand messaging to deliver its chicken.

Bicycle delivery may be the answer for those businesses looking to save significantly on expenditures, with some even learning to incorporate company branding to benefit their business. Certainly, it is a sign of the times as individuals, as well as companies, www.mtlfish.ca nationwide shift to a greener environment and a more cost-effective business plan.UB

22 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Red meat retail values at an all-time high... Beef price spreads and retail value

The orange line $289 $420 indicates the retail value of beef and it is represented on $272 $410 the right vertical axis. The line shows $255 $400 that retail values as Retail Value $/Cwt of September of ’08 are at an all-time $238 $390 high. The blue and $/Cwt green lines show $221 $380 the spread between gross farm value and wholesale value, $204 $370 and are represented on the left vertical $187 $360 axis; here we can see when margins are squeezed and then $170 $350 passed along the distribution chain.UB Jul-07 Jul-08 Jan-07 Apr-07 Jun-07 Jan-08 Apr-08 Jun-08 Oct-06 Nov-06 Oct-07 Nov-07 Feb-07 Mar-07 Feb-08 Mar-08 Dec-06 Aug-07 Sep-07 Dec-07 Aug-08 Sep-08 May-07 May-08 Gross farm value Wholesale value All fresh beef retail value

Source: Economic Research Service, USDA Walls ©iStockphoto.com/Stephen Photo We produce Wagyu beef from the ground up

Primetime Kobe beef

Primetime meats Suite 850 • 11620 Wilshire Blvd. • Los Angeles, CA 90045 Phone: 310-860-5165 • Fax: 310-477-2898 retail and Food service ready growing the grain • breeding the cattle • processing the meat preparing specialty cuts • packaging for customers all over the world

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 23

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Expanding in the Northeast… Quick-service spreading its wings With higher energy costs, commodity million, and its plans for further expansion members of the Wingstop management prices and financial problems on Wall in the Northeast are continuing. team and hear more about the company’s Street, numerous surveys and studies expansion plans. within the foodservice sector show that “Despite troubles in the economy, this has consumers are likely to cut back one way already been a banner year for Wingstop, Wingstop says its plans for growth are or another, either by eating out less often said Bruce Evans, vice president of off to a strong start as most recently or ordering less. Yet for some quick-service franchise development for the company signed a chain restaurants, such as Wingstop, the Wingstop. “Our network franchise agreement future may not be entirely so gloomy. of franchises coupled with with NFL defensive tackle our simple, efficient concept of the Indianapolis Colts Wingstop is a chicken wing chain with and quality product are growing Raheem Brock to develop three more than 650 units, either open or the brand across the country. And we’re restaurants in the Philadelphia area. A under development, which has sold over excited to begin expansion in the in the franchise agreement has also been signed one billion wings. In 2007, its system Northeast.” with former NFL lineman Ron Stone wide sales totaled $200 to develop two Wingstop restaurants in The Dallas-based company said in a press Boston. release that it plans to launch an aggressive expansion campaign, opening as many “Boston has great potential for Wingstop as 75 restaurants in the Northeast area franchisees, and sports fans and wings go over the next five years. A series of open great together,” said Evans.” “Based on house events will be hosted in the New Massachusetts’ active population and the Jersey, Pennsylvania, Massachusetts, Ohio, success of Wingstop restaurants currently Connecticut and New York area as a way open throughout the country, we see a lot for potential franchisees to meet existing of room for growth here.”UB

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24 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 The “Reporter” quiz... Test your egg knowledge

1. What day(s) of the year can you stand 7. True or False: The production of eggs an egg on its end, assuming you have a has not materially changed during the skilled hand and sufficient patience? past 50 years. a. During the autumnal equinox b. During the vernal equinox 8. True or False: Eggs were one of the c. During both equinoxes principal ingredients in a famous d. Any other day of the year Donald Duck story. e. All of the above f. None of the above 9. The U.S. produces some 75 billion eggs per year which represents what 2. True or False: The biggest time of the percentage of the total world’s year for the sale of eggs is Easter. production? a. 25% 3. Which of the following factors is a b. 10% determinant of what color egg a hen c. 15% will lay? d. 5% a. The diet of the hen e. None of the above b. The breed of the hen c. Whether the hen is located in New 10. True or False: Eggs are produced by the England same chickens that you eat. d. Whether the hen is cage-free or not 6. True or False: The size of an egg e. Whether the hen is a Red Sox fan produced by a hen has little to do with See answers on page 61 how big the bird is. 4. Approximately how many eggs per day will a hen produce? a. Four b. Two When the hard times are over, c. Depends on a variety of factors where will your customers be? d. One

5. A “cage-free” egg refers to the fact that a. Eggs are laid by hens at indoor floor operations, sometimes called free- roaming hens b. The egg has never been in a cage c. The cage involved did not cost the owner any money d. The eggshell was cracked, and the contents flowed freely through the cage Advertise in

and set yourself up for success Get in front of: • Wholesale Buyers • retail Buyers • Foodservice Buyers Build your BrAnd With urner BArry 732-240-5330 [email protected]

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 25

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

Dated ______Taking on issues facing the turkey industry... 60 seconds with... Joel Brandenberger After a 15-year career with the National Turkey Federation, Joel Brandenberger was appointed as its President in December of 2006. Since that time he has implemented and some things—like the sharp downturn the Federation’s strategic plans as well as in the overall economy—are beyond any promote the interests of all NTF members turkey company’s control. Each company in the areas of marketing, legislative affairs will look at its current production level, and regulatory issues. Urner Barry’s Reporter its customer base and its product mix caught up with Brandenberger for a quick and determine what changes, if any, will question and answer session on some help its individual bottom line. As this important issues facing the industry. happens, the market will begin to adjust and breast meat values will strengthen. URNER BARRY’S REPORTER: What will be Hopefully, the national economic picture the most pressing issue facing the turkey industry will also improve, which will hasten in 2009? the turkey market’s recovery. Based on public comments and reports, it is clear JOEL BRANDENBERGER: Restoring the industry is responding as swiftly to profitability. Obviously, the brunt NTF President Joel Brandenberger. the current situation as it has to any of this burden lies with individual economic challenge in the last 20 years. turkey companies, as they analyze their NTF can play a role in helping provide production and marketing programs and JB: It appears President-elect Obama’s macroeconomic information to its make changes where appropriate. But, NTF views on corn-based ethanol are similar to members, but the tough choices will be has a key role the current administration’s, but the new individual ones. to play as “...our challenge Congress really will be the focal point of well: we must in the near term efforts to revisit our nation’s renewable UBR: What’s next for the National Turkey get the federal fuels policy. The three pillars of the Federation? is the same as government current ethanol policy—the Renewable to revisit a our members: we Fuels Standard, the “blender’s” tax credit JB: Broadly speaking, our challenge in the renewable have to continue and the ethanol import tariff—are all in near term is the same as our members: we fuels policy to deliver a statutory law, and it will require an act have to continue to deliver a high-quality that has more high-quality of Congress to change any of them. We product during challenging times. More than doubled product during have seen a growing realization among specifically, we believe the legislative and the cost of challenging Americans that the ethanol policy has regulatory challenges that will come with a the industry’s times.” contributed significantly to food inflation new administration and new Congress will largest while doing little or nothing to reduce require us to begin lobbying Congressional feed ingredient; we must be sure that our dependence on foreign oil or to committees and agencies that heretofore any renewed debates on food safety, the improve our environment. We believe the have had a marginal impact on the turkey environment and labor stay focused on grassroots pressure will continue to mount industry. We also believe that the decision policies that actually enhance food safety, for Congress to make changes to the to cease paid advertising in our marketing the environment and workplace safety, existing policy. programs creates an opportunity to bring as opposed to policies that satisfy special some communications functions in-house interest groups; and we can help provide UBR: Turkey breast meat values were well and to enhance our reputation for utilizing an umbrella marketing program that below cost of production for most of 2008. The new communications outlets like Facebook compliments an individual company’s economy is contributing to changing consumer or our Web site, www.eatturkey.com, to efforts. consumption patterns that are increasingly enhance consumer awareness of turkey favoring less expensive grinds such as ground products. Finally, the current economic UBR: You have become a vocal spokesman, for turkey, sausage patties and chubs. How can situation will compel us to make sure we not only the turkey business but the entire food retail and foodservice outlets help counter this use cutting-edge technologies and focused industry concerning the ethanol mandates and trend and advance the movement of white meat meetings and conventions to deliver critical the food for fuel debate. Will a Barack Obama products? information to our membership. We think administration be more “food industry friendly” we’re well-positioned to succeed on all in this regard? JB: Solutions will vary between companies, these fronts.UB

26 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 RPI trends with beef consumption... Restaurant performance continues to slide Of all the protein commodities, the and beef consumption per capita continues per capita consumption of beef appears to follow the trend, 2008 figures could to reflect the trend of the restaurant drop significantly.UB performance index (RPI) most closely. Annual per capita consumption figures for beef show a direct correlation to it. The restaurant index in 2003, for instance, experienced a steep contraction which coincides with a decline in beef consumption for the same time period— consumption went from 67.6 pounds in 2002 to 64.9 pounds per capita in 2003. Likewise again, in 2005 and in 2008, the beef sector experienced a decrease in per

capita consumption. If history repeats itself Manley ©iStockphoto.com/Andrew Photo

Restaurant Performance Index

Source: NRA; Values greater than 100 = expansion; Values less than 100 = contraction

Annual Beef Consumption Per Capita (lbs.)

www.cooperfarms.com Source: ERS (Economic Research Service), USDA VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 27 Natural preservative may increase shelf life... Seaweed as a replacement for salt in processed foods

Research shows that seaweed granules may be able to replace sodium chloride—salt—in processed foods. Specifically, seaweed granules manufactured from cold-water brown seaweed off the Norwegian coast have been shown to maintain taste and shelf life and reduce the number of micro- organisms in food the same way salt does.

According to Sheffield Hallam University’s “…the Dr. Andrew Fairclough, in association project may with Seagreens, a company specializing in wholefoods based mainly on wild seaweeds, revolutionize the food industry and improve public Low tide in Fjord on Moskenesoya, Norway displays health.” an abundance of the Arctic wrack seaweeds.

DOMESTIC & INTERNATIONAL TRADERS Poultry, Beef, Pork & Seafood w w wwww.epoultry.com . e p o u l t r y . c o m

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

28 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______When chef meets egg... seaweed can be used as a natural, health- boosting alternative that doesn’t affect the taste or the shelf life of the food in an Chef Michel Roux: adverse way.

“In addition to this, Sheffield Hallam a simple food from a top chef University tested the granules for their ‘purity’ in terms of their microbial load French chef Michel Roux is a legend and for any external pollutants, and found among culinary experts. With his that the product is extremely ‘clean’,” said beginnings in the cooking world at age 14 lead researcher Dr. Andrew Fairclough. as an apprentice pastry chef, he himself admits that regarding pastry, there are Although a vital nutrient for the body, salt few who know as much as he does. Along consumption, as a standard should not with his brother Albert, Michel Roux exceed six grams per day for the average opened LeGavroche, a restaurant which adult. According to Alpha Galileo’s transformed Britain’s dining experience, independent research, individuals typically and has since won three Michelin stars. consume 50% more than the recommended amount of the daily intake for salt. This Roux has also been awarded the Meilleur excessive intake has been shown to lead to Ouvrier de France for patisserie and high blood pressure, stroke or heart attack, the Chevalier de la Legion D’Honneur, among other health conditions. and in 2002 he was the recipient of The International Center in New York’s courtesy©Photo of Phil Guest In the Unites States, Ireland and the Award of Excellence. Who better than in lectures and in giving master classes. His United Kingdom, over 80% of salt intake such a culinary accredited master to write real food passion is helping young people comes from processed foods, 20% can a cookbook about the egg, one of the and giving them an opportunity in the be attributed to meat and meat products simplest and most complete foods of all? field.UB and 35% to cereal products. Salt activates proteins to increase water-binding in “I have decided that it is time for me to processed meats developing the texture. write a book about this most fragile and defenseless of foods,” says Chef Michel Save this for your Seaweed “When you also Roux in his book Eggs. “To bestow the egg has been factor in the the honor it deserves…When I hold an egg found in my hand, I feel it represents the image of next egg purchase! health benefits to play a the universe and it awakens and increases of seaweed, this beneficial my respect for life.” EGGS role in has the potential the fight to have a massive The versatile egg, as described by Roux, is against effect on the food highly nutritious and adaptable enough for Serving the obesity, industry...” the quickest of meals or the most elegant Southwest control of of banquets. Michel Roux takes delight in diabetes, thyroid conditions, breast cancer the uncomplicatedness of foods and is able 623-872-2309 and cardiovascular disease. to convey his expertise in an elegant style —Exactly why he is the ideal author to write “When you also factor in the health on Eggs. Even the more complicated recipes benefits of seaweed, this has the potential are explained in a step-by step fashion in his to have a massive effect on the food publication. Hickman’s Egg RancH industry, and to impact the health of 6515 South Jackrabbit Trail millions,” stated Fairclough. Each chapter is based around a style of cooking eggs, from boiling, frying, Buckeye, AZ 85326 Seagreens seaweed granules have proven poaching, baking and scrambling to making Phone: 623-872-1120 safe in levels of heavy metal, organic the perfect omelet, crepe, soufflé, meringue Fax: 623-872-9220 pollutants and microbial load. Industrial and custard. Michel Roux revisits classical www.hickmanseggs.com interest is developing in sausage-like meats recipes and gives them his modern twists.

G G P R O and bakery items. Though research is E D D U E C T E still in its beginning stages, the project While Roux has handed his day-to-day I R

N

S

U may revolutionize the food industry and running of his restaurants to his son, he is CERTIFIED Produced in Compliance with United Egg UB Producers’ Animal Husbandry Guidelines improve public health. still passionate about his food and partakes www.uepcertified.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 29

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Date ______The next big fish... Barramundi: the catch of the day

Barramundi (lates calcarifer) is a white fish barramundi in U.S. and Vietnam. The Coho salmon, “…Australis native to the tropical, estuarine waters of Company spearheaded the popularity of which is Barramundi’s northern Australia and parts of Southeast barramundi worldwide, and offers a line of unheard of for mild flavor, Asia. A highly sought-after sportfish, fresh and frozen barramundi to the retail a mild-flavored barramundi is also a popular table fish and foodservice markets. white fish. This versatility and that is prized for its sweet, buttery flavor combination eco-friendly and moist, meaty texture. It has the Since its inception, Australis of no pedigree offers... mild profile that is has been committed theraputents, a unique preferred by most to sustainability— undetectable new product consumers and is branding their contaminants to attract increasingly being product as The and high consumers and hailed as “The Next Better Fish® - Better Omega-3s drive category Big Fish.” Embraced by chefs and Tasting, Better for You, and make Australis growth.” consumers since its inception, barramundi Better for Our Environment. The company barramundi a has made tremendous inroads into the is a recognized leader in the sustainable very attractive U.S. and global marketplace in the past seafood movement through its pioneering choice for health conscious consumers three years, due largely to the efforts of practices in sustainable aquaculture. Its while improving the sustainability profile Australis Aquaculture, the Massachusetts- U.S.-farmed barramundi is ranked a ‘Best of retail and restaurant customers’ seafood based company that is sustainably raising Choice’ by all of the leading environmental offerings. Says Australis President, Josh organizations, and in 2007 Australis was Goldman, “With the heightened concerns named the ‘Australian Sustainability over seafood safety and sustainability, plus Company of the Year for the Environment.’ increased consumer interest in healthy and convenient products, Australis Australis employs a number of sustainable Barramundi’s mild flavor, versatility and practices that address the major criticisms eco-friendly pedigree offers retail and levied against the fish farming industry. foodservice customers a unique new These include minimizing the use of product to attract consumers and drive fish meal and fish oil to achieve a feed category growth.” conversion ratio of less than 1:1, eliminating the risk of escape and interactions with The company’s fresh product is raised in predators and wild fish stocks, and Turners Falls, MA where Australis operates minimizing water pollution through the use one of the largest indoor aquaculture of patented water filtration and recycling facilities in the world, producing 1,000 techniques. Controlled farming practices metric tons (2.2 million pounds) of fresh and low density stocking eliminate the need barramundi annually (available in whole for antibiotics to control disease, while round, skin-on fillets and live). Frozen hormones, colorants and other additives product is sourced through the company’s are prohibited. The company’s patented contract farms and company-own hatchery water re-use system results in minimal water and grow-out operation in Central discharge and almost no solids or nutrients Vietnam which is expected to produce leaving their facilities and strict and ongoing 3,000 metric tons (over 6 million pounds) testing reveals no detectable mercury, PCBs by late 2009, and 10,000 metric tons (22 or other contaminants. million pounds) in the next 5-7 years. Australis’ frozen line is available in high- As a carnivorous fish, barramundi has end, stand-up retail bags and bulk packs. the rare ability to synthesize high levels of All frozen products are IVP, skinless and Omega-3 fatty acids even when fed a largely boneless, and well trimmed for appearance. vegetarian diet. When raised in Australis’ innovative farming system, it produces high For more information, visit: www. levels of omega-3­—levels comparable to wild TheBetterFish.com. UB

30 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Date ______Foodmarket.com top ten stories...

www.foodmarket.com Top ten

Top stories based on subscriber hits August 19, 2008 through November 19, 2008 1. Bankruptcy Speculation Hurting Pilgrim’s Pride - 10/21/08 2. Wingstop Announces Major Expansion for Northeastern U.S - 10/20/08 3. Justice Department Files Suit to Block JBS from Acquiring National - 10/20/08 4. Pilgrim’s Pride Developing Business Plan to Meet Financial Challenges - 10/17/08 5. Obama’s Impact on the Food Industry - 11/6/08 6. Smithfield Foods Completes Sale to JBS - 10/23/08 7. Food Companies Keeping Prices High - 10/20/08 8. California Passes Proposition 2 - 11/5/08 9. Troubled Iowa Meatpacker Defaulted on Loan, Bank Says - 11/3/08 10. Poultry Industry Lays an Egg in N.C.; Two Biggest Producers Post Huge Losses - 10/29/08

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

Fax (601) 949-7845

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 31

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Counting clams and oysters... Barnegat Bay shellfish restoration program

Shellfish that support a healthy environment for the education. RCTB won a Governor’s Award harvesting estuary. Through community volunteers, for Excellence in Tourism for the “Clam was one of it has allowed citizens to become stewards Trail” this year. The “Clam Trail” was the main of the environment, not just visitors to it. created as an educational centerpiece to the industries on It has also increased a general awareness program. It is a family fun activity which which the and understanding of how human actions is similar to that of a treasure hunt. People early economy can degrade of the community visit giant clams which of Ocean the bay and “BBSRP’s are painted and placed in various shops County, NJ watershed mission is to and points of interest (museums, upwellers, was built. and it also educate the Barnegat Light House, etc.) throughout the The Barnegat allows them to citizens...about county. At each point on the trail there is a Bay Shellfish create actions the coastal bay, “Fact Plaque.” The object of the activity is Restoration that have a to record certain information that is found its watersheds Program (BBSRP), in a joint effort with more positive on the plaques. Prizes are awarded for points Rutgers Cooperative Extension of Ocean impact for the and peoples’ that are earned through the fact-gathering by County and NJDEP Division of Fish and future. impact on the Rutgers Cooperative Extension office. Wildlife Bureau of Shellfisheries, has been these natural The object is to teach citizens about shellfish restoring the shellfish beds in Barnegat BBSRP’s resources...” and the bay. and Little Egg Harbor Bays in NJ for the mission is to past four years. This program offers both educate the citizens of Ocean County NJ To promote the clam trail, 15,000 maps have environmental and educational benefits. about the coastal bay, its watersheds and been distributed at more than 50 locations In addition, it helps people understand peoples’ impact on these natural resources across Ocean County, NJ. People of the their role in protecting water quality and by using the hard clam and oyster as living community are learning about shellfish, restoring some of the natural resources representatives of the bay’s ecosystem. The water quality, and the Barnegat Bay in a fun process includes setting up land-based and and entertaining way.UB in-water shellfish nurseries. P a c k e r s o f Once the shellfish have grown, clams are initially LIQUID, placed in the bay covered with predator control FROZEN, DRIED screens, and oysters are placed directly in areas & SHELL EGGS of natural oyster habitat. When the clam seed has a better chance of survival, ESTHERVILLE FOODS, INC. without predator control, Estherville, IA the small clams are 712-362-3527 broadcast planted in public SIOUXPREME areas for conservation EGG PRODUCTS, INC. Sioux Center, IA and/or eventual harvest. 712-722-4787 The oysters are similarly SONSTEGARD planted on public ground FOODS, INC. which may be designated Sioux Falls, SD 605-338-4642 for conservation and/or harvest in accordance with SONSTEGARD established regulations. FOODS, INC. Springdale, AR 479-872-0700 A spin-off non-profit SONSTEGARD organization of BBSRP, of GEORGIA Gainesville, GA ReClam the Bay, Inc. 770-534-5644 (RCTB), helps with SUN RISE volunteer organization, FARMS Harris, IA shellfish nursing, gear One of the many brightly painted “giant clams” that can be 712-735-6010 maintenance, fundraising found along the “Clam Trail”. (This one, located in Toms River, and environmental New Jersey, is sponsored by Urner Barry.)

32 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Dated ______A sign of the times... Coupon clippers saving billions

Coupon clippers seemed like a dying each year, says that use of its coupons has Other leading places for acquiring coupons ©iStockphoto.com/Graça Victoria ©iStockphoto.com/Graça breed. Years of decline in the use of increased 8% since last year for groceries include the mail (35%), in-store coupons coupons forced food companies to become and take-out food, along with home (33%), preferred customer/loyalty cards increasingly creative in their efforts to steer improvement products and specialty retail. (22%), in-store circulars (22%), weekday consumers to their products. However, Increasingly restrictive redemption rules newspapers (17%), product packages (17%) as early as 2006, when food prices started don’t seem to have hurt large retailers. and magazines (15%). All of the categories to escalate, coupon use began making a According to the Promotion Marketing have undergone growth since 2005, though comeback. Blogs Association (PMA), couponing at big box none at the level of internet coupons. and instructional “Coupons retailers is up 14%. Web sites Whether traditionally clipped from the motivate sprouted up “Coupons motivate customers when Sunday paper, or retrieved from one of the and coupon customers. they’re looking at different stores that offer many coupon-oriented Web sites, coupon clipping has They’re more the same goods. They’re more likely to go clipping is enjoying a comeback spurred been enjoying likely to go with a store that offers coupons,” Valpak on by the increasingly stretched consumer a resurgence with a store spokeswoman Marsha Strickhouser said in dollar. Food producers, distributors and in popularity. that offers a recent CNN interview. retailers will need to gear their promotional This was the coupons,” agenda towards today’s consumer and their beginning of a Regardless of one’s disposition towards new found love of coupon clipping.UB new trend in clipping that reversed a 15- coupons, this is big business for food year period of decline. producers and retailers alike. According to the PMA, in 2007 89% of Americans used In 2008, the USDA initially forecasted coupons saving $2.6 billion in the process. food prices to rise by 5% to 6%, making it Consumers are, however, increasingly the largest annual increase since 1990. Yet using coupon Web sites instead of in November 2008, industry economists the traditional cut and carry variety. forecast food prices would climb higher According to Scarborough Research, a From the Farm yet, between 7% and 9% in 2009—boding premier source for consumer shopping to Deli, well for retailers looking to cash in on insights, 11% of households now obtain increasingly price-conscious consumers. coupons via the internet—an increase of we are your 83% since 2005. However, the Sunday Source Other businesses are also seeing gains. newspaper remains the number-one place for Turkey! Valpak, who distributes its coupon laden for acquiring household coupons—53 % envelopes to about 45 million homes of households clipping savings from it. Buyers & Sellers Domestic & International “Alliance Builders” of: Whole Birds, Bone in Breasts, Coupon Facts Raw Meats, Tray Pack Parts, Source: Promotion Marketing Association’s Coupon Council Further Processed Products, Turkey Hatching Eggs,  89% of the United States population uses coupons. Turkey Poults, Live Contracts  Shoppers saved approximately $2.6 billion last year by using Jeff Stauffenecker coupons. Carl Wittenburg  The typical coupon was worth $1.25 savings in 2007 Sara Almich  Coupon users report an average of 7% savings on their grocery 605 Crow Lake Street bill with coupons. Brooten, MN 56316  The typical family saves between $5.20 and $9.60 per week using Phone: 320-346-4033 coupons. Fax: 320-346-4038  Manufacturers offered more than approximately$350 billion in Toll Free: 1-877-BUY-TURK coupon savings in 2007. www.proteinalliance.com ©iStockphoto.com/Keith Bishop ©iStockphoto.com/Keith VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 33

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Dated ______Targeting Hispanic customers... Ethnic trends impacting customers at the meat case

With the Hispanic population an average of 42% more on beef purchases identify and merchandise these cuts, and experiencing tremendous growth, the than any other group! improved communication between store National Cattlemen’s Beef Association’s personnel and customers. During this (NCBA) Beef Checkoff Program recognized Results of a pilot test indicate that the period, test stores achieved a significant the need to assist mainstream supermarkets Checkoff-funded “Hispanic Toolkit” sales increase of 28 percent for beef cuts with merchandising beef more effectively was successful in boosting sales of beef preferred by Hispanics compared to the to this group. It is predicted that by 2012, cuts preferred by Hispanic customers at sales of the same cuts in control stores. 1 out of 6 people in the U.S. will be of mainstream supermarkets as it provided Hispanic origin with this group spending meat department staff with tools to better “Hispanics responded favorably to the changes in the test stores, and 88% bought seven or more times at a test store during the test period vs. 68% at control stores. In addition, 83% of test store respondents said they would recommend this store to others given the changes seen vs. 57% for control stores,” Retail Marketing Group said in a press release.

Results of the Toolkit found the most important motivators for Hispanics when selecting a store to “NCBA feels purchase beef that with the were price, continual proximity to home, quality growth of of meat, the Hispanic freshness of population it meat, and is important wide selection that retailers of thin cuts. take time to Consumer understand the response to preferences in the Hispanic this segment.” Toolkit was very positive. More than 90 percent of the intercept participants picked up the Beef Cuts and Dishes Dictionary while at the meat case. Additionally, almost all of the respondents who picked up the dictionary rated it as excellent or very good. The bilingual recipe labels also performed very well with customers. Overall, 18 percent of test store respondents who noticed the bilingual recipe label said they purchased a beef item because of the label. www.meatxpo.org NCBA feels that with the continual growth of the Hispanic population it is important that retailers take time

34 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 CREIGHTON BROTHERS & CRYSTAL LAKE EGG PRODUCTS “Quality Since 1925”

Inquire about our full line of The Beef Checkoff-funded Hispanic Toolkit was designed to help supermarkets across the eggs and egg products... country better serve their growing Hispanic customer base by providing beef cuts and  information needed to prepare authentic Latino dishes. Carton Loose Pack Nest Run  Good NewsTM to understand the preferences in this Mexican beef cuts; and a manual on how Liquid  Frozen segment. Therefore, the “Beef Hispanic to best market beef to Hispanics. Hard Cooked  Diced Toolkit” was developed to assist meat Pre-Cooked  Dried department staff to market to Hispanics. As Hispanic shoppers are likely to USDA INSPECTION & 3RD PARTY The toolkit included: Bilingual Peel-off be shopping the center aisles of SALMONELLA TESTING PROGRAM HACCP MONITORING recipe labels; a bilingual beef cuts & dishes supermarkets now, showing them you IN-HOUSE INSPECTIONS FROM FARM TO CUSTOMER dictionary; a bilingual beef cuts & dishes care by understanding their needs will P.O. Box 220, Atwood, Indiana 46502-0220 poster; elements for a mini-carniceria case drive increased sales and repeat Hispanic Phone (574) 267-3101 section; labels for the three most popular business at the meat case.UB Fax 267-6446

X ______® Sign here for approval and fax to: 732-341-0891 Dated ______farms, inc. Traders of Meat & Poultry

NORTH CAROLINA SOUTH CAROLINA MISSISSIPPI

® Wayne Reynolds Bob Rike David Cole Gayla Kennedy Alec Herring Donnie Pepper (910) 328-1288 (803) 798-0725 (601) 932-5997 PENNSYLVANIA Selena Jackson MISSOURI Fred Bloom • Bill Buehler (910) 875-5757 ARKANSAS Randy Witt Brett Linder • Ted Bloom Bill Lewis Tom Drewianka Bob Willoughby NORTH CAROLINA (479) 968-3332 (417) 235-5700 (717) 291-5855 David Wilson (910) 695-0661 INDIANA TEXAS Dan Morris Jackie Cates GEORGIA - International Sales Brian Kanedy (936) 564-0539 Allen Ligon (404) 380-1450 (260) 358-1897 JP Petiot (404) 424-9341 www.bihfarms.com VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 35

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Recipe for combating higher costs... National Turkey Federation offers tips to fight escalating food costs

Contributed by the foodservice operators don’t continue to see National Turkey Federation “NTF also points out rising food costs. Because these are tough economic times, that the versatility and For consumers, trimming the grocery National Turkey Federation (NTF) is health profile of turkey bill begins before stepping foot in the helping consumers and foodservice adapts well with many supermarket. NTF recommends reviewing operators trim their food budget with flavors and preparation advertised weekly specials at the local a recipe for combating climbing food techniques, and is an easy supermarket, clipping coupons, evaluating prices. Higher feed costs can translate into the yield of products such as ground turkey higher prices for producing turkeys and protein to feature as a and considering such economical turkey other meat and poultry products, which special or signature dish.” parts such as wings, drumsticks and thighs. might ultimately mean higher prices at the grocery store or at restaurants. Therefore, For restaurateurs, NTF has tips and ideas NTF developed a resource on its Web site, is blended into the nation’s fuel supply. for ways to streamline the rising costs for www.eatturkey.com, with easy modifications With corn as the principal ingredient in foodservice operators, while continuing that can save both time and money. poultry feed, this has meant significantly to satisfy customers. Sharply higher higher input costs for turkey producers. commodity costs and continued food The turkey industry’s biggest economic NTF and its members would like to see price inflation create a need to carefully challenge is a federal mandate that diverts the government eliminate the mandate evaluate daily operational practices and corn from the feed supply into ethanol that as one way to ensure that consumers and make modifications to succeed in these

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36 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______tougher times.

NTF recommends that restaurateurs start by evaluating their menus and assessing what dishes are winners and those that could be eliminated. Also, renovating the menu to take advantage of areas of growth such as breakfast, and adding specials and incorporating signature presentations that provide value will help the operation as well as keep the customer coming back. NTF also points out that the versatility and health profile of turkey adapts well with many flavors and preparation techniques, and is an easy protein to feature as a special or signature dish.

Whole turkeys also offer a great opportunity for savings to any consumer or foodservice operation because of the used for preparing soups and stocks. Consumers and operators variety of recipes suitable for dark and can find more than 1,600 recipes in NTF’s searchable recipe database at www. white meat. Turkey breasts provide an eatturkey.com. To make it even easier, users can fine tune their search by such categories endless supply of delicious and healthy as dish type, ethnicity, meal type, occasion, preparation method or product type. entrees; turkey thighs, legs and wings offer versatility and economy, and are perfect To see NTF’s cost saving ideas for consumers and foodservice operators, visit for making healthier signature sausages; http://www.eatturkey.com/consumer/cookinfo/groceryprices.html or and the turkey carcass and giblets can be http://www.eatturkey.com/foodsrv/value.html.UB

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VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 37 Just the facts... Th e Re p o rt e r ’s Gu i d e t o ...Lamb Chops

The term lamb chop, in itself, is very vague but distinctive flavor. Many have said that from the rack, loin, shoulder and leg—all as several factors are key in determining lamb’s unique “wild” or “gamey” flavor is with different flavorings, tenderness and the quality of a lamb chop. Primarily, more prevalent in imported product, while quality. Chops from the loin and rib are lamb chops either come from domestic domestic corn fed product is said to have generally considered to be more tender. product raised on corn or from imported less of such a taste or smell to it. Cuts from the shoulders and legs are product which has most likely been grass typically less expensive and can be just as fed. Lamb, the meat from the carcass of a Additionally, lamb chops can come from a tender, however, are not usually as visually young sheep, is a lean red meat with a mild, variety of primal cuts. They can be derived attractive to the consumer.

Rib and Loin Chops from the rib and loin are generally more prized, more tender, leaner, and an overall tastier cut of lamb. These qualities do come at a price, as the rib and loin chops are commonly the more expensive of the various lamb chops. The rib chop normally contains more fat than the loin chop and is therefore often more flavorful. Loin chops are cut from the loin roast section after it is sliced crosswise into individual chops. When cut from both sides of the backbone, chops are then referred to as double chops. Lamb Rib Chop Differences exist in the way rib and loin chops are prepared. Rib chops are usually prepared by broiling, grilling, pan-broiling, pan-frying, roasting, or baking. Whereas, loin chops are typically prepared by broiling, grilling, pan- broiling, or pan-frying.

Shoulder and Leg Shoulder chops are very flavorful and often more economical than other chop cuts. That being said, the tenderness in the shoulder chop is highly varied. Blade chops, from the back side of the shoulder are often said to be even more tender than the arm chops from the front side. Chops cut from the sirloin end of the leg are easily identified as they are from the crosscut section from the leg bone. Leg chops are generally very meaty, making for a larger and more economical chop. Preparations for the shoulder and leg chops are slightly different. Shoulder chops are usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying. Arm chops are typically prepared in the same manner with the exception of the pan-frying. Leg chops, on the other hand, are usually prepared by broiling, Lamb Loin Chop grilling, pan-broiling, or pan-frying.UB

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38 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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Dated ______www.beaverfish.com www.seabestseafood.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 39 Retail value at all-time high... Pork price spreads and retail value

The orange $169 $305 line indicates the retail value $152 of pork and it $300 is represented on the right $135 vertical axis. $295 The line shows Retail Value $/Cwt that retail $118 values as of September are $290

at an all-time $/Cwt $101 high. The blue and green lines $285 show the spread $84 between gross $280 farm value and $67 wholesale value represented on the left vertical $50 $275 axis.UB Jul-07 Jul-08 Jan-07 Apr-07 Jun-07 Jan-08 Apr-08 Jun-08 Oct-06 Nov-06 Oct-07 Nov-07 Feb-07 Mar-07 Feb-08 Mar-08 Dec-06 Aug-07 Sep-07 Dec-07 Aug-08 Sep-08 May-07 May-08 Gross farm value Wholesale value Retail value

Source: Economic Research Service, USDA Peacock ©iStockphoto.com/John Photo

www.dv-foods.com 800.832.8325 F: 708.849.8094 [email protected]

40 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 MENU Adventures in eating... MAKEOVER Snake: Unusual delicacy For many, snakes represent an inner can be found in most Asian countries, as fear that one never seems to outgrow. well as in many parts of the Midwestern Throughout history the snake has been a United States. In Asia it is customary to eat paradoxical symbol of strength and power, many different types of snakes; rat snakes, but also of danger. To others, however, rattlesnakes, boa constrictors, cobras, king they make a good meal. Snake dishes cobras, and most garden snakes. Here in the U.S., however, only two varieties are mostly used for feasting; rattlesnakes or fish in almost any recipe. Snake is most and garden snakes. commonly prepared fried, poached, or put into a soup, and venomous snakes are Snake meat is said to have used to make different types of wine and a lean and chewy texture alcohol. that becomes tough and stringy when cooked at too A very good source of protein, snake meat high of a heat. It is known is said to warm the body, cure rheumatism, as a chameleon meat, increase blood circulation, and act as an meaning that the flavor aphrodisiac. In China, men take shots of can resemble both fish and snake bile to increase their sexual vigor. Ad 6.75x5 2/9/07 4:31 PM Page 1 chicken, depending on The Chinese which it is most prepared also make “Snake meat like. It is also said to be a mixed drinks is known as a Ad 6.75x5 2/9/07 4:31 PM Page 1 good substitute for chicken out of snake chameleon meat blood and meaning that hard alcohol. the flavor can Your local resemble both market is fish and chicken, not likely depending on to carry which it is most snake meat, prepared like.” however, caution is advised if purchasing outside of the United States. Human consumption of snake meat, especially when eaten raw, may lead to dangerous parasitic infections in humans. You wouldn’t want your latest eating adventure to land you in the local hospital!UB

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VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 41

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Eye on dining... Atlanta’s eateries bring out the best in Southern cooking

The mere mention of Southern food comfort food par excellence. there, and modern cuisine runs rampant in brings to mind church picnics, dinner at this food-loving city. Elegant Bacchanalia’s Grandma’s, and overflowing breakfast Thanks to places like Dreamland BBQ international reach, Joël’s French dishes, feasts. It’s fried chicken, barbecue, and Fat Matt’s Rib Shack, you can still get and Floataway Café’s eclectic ambience all hushpuppies, shrimp and grits, macaroni a taste of the really good life. More often hint at Atlanta’s fabulous options. Great and cheese, collard greens, banana than not though, Atlanta’s chefs have steaks and seafood are welcome standards pudding, and peach cobbler. In short, it’s taken these venerable culinary traditions too, and although high-end establishments and updated like the venerable Palm, Morton’s, and them, adding a Ruth’s Chris, are abundant, so too are low- “…modern cuisine runs rampant continental touch brow eateries that will satisfy your cravings. in this food-loving city.” that enhances the basics. Canoe, for Hot-Lanta, is moving on up in the culinary example, offers arena. There is now a plethora of dining mountain trout and opportunities within walking distance of local rabbit, dressed the convention and hotel area. For a truly with fresh herbs unique experience I would recommend and light sauces. Restaurant Eugene, a James Beard The bounty only Foundation award winner for 2008, for that continues from night out after a long day at the show.UB ©iStockphoto.com/Royce DeGrie

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SHOW PROGRAMS Pet Food Regulatory AFIA’s Improving More and Technical Profitability in Feed than 20,000 Conference: Manufacturing attendees January 27 - 28 Program: January 29 from over Animal Agriculture 100 countries Environmental NPFDA/USPOULTRY Sustainability Summit: Market Intelligence January 27 - 28 Forum: January 30 U.S. Poultry & Egg An International Buyer Program Trade Show Association’s Poultry Issues Program: For detailed information on these January 29 programs go to www.ipe09.org

42 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Petri-dish cuisine... A new form of meat science

What’s on the menu tonight? Grass-fed fibers of traditional meat. Angus beef from Colorado, or serum soaked in vitro beef from the lab? While While the current cost of in vitro meat is the latter option may not have that mouth- prohibitive, industrial production would watering ring to be considerably it, it very well cheaper - allowing may be a realistic for the production option for your “The process behind this of a lot of protein Casarsa ©iStockphoto.com/Valentin dinner plate in act of creation relies on the at a low price. the near future. ability to take stem cells Additionally, in And you can forget about that guilty feeling Scientists in several from an animal and compel vitro meat would you get after devouring a deliciously fatty countries are now them to multiply…” be less prone cheeseburger. By uniformly altering and experimentally to disease and enhancing the meat, in vitro burgers could growing in vitro economically have the fatty acid profile of salmon and meat from stem damaging culls make a nice addition to your list of health cells in the hopes of fulfilling the world’s could be avoided. The meat would also foods. So if you’re looking for a cheap and demand for meat, and to create one really be free of the growth hormones and healthy source of protein, just pass the amazing burger! antibiotics that are fed to many animals. petri dish.UB

The concept of in vitro meat is nothing new to scientists. For years, stem cell researchers have been busy growing artificial muscle and connective tissue for the medical community to repair damaged hearts and muscles. Yet the idea of producing meat solely for the kitchen table is a novel one. NASA was the first to delve into this area by creating goldfish meat as food for astronauts on long voyages. They also plan to grow in vitro meat alongside hydroponic vegetables during lengthy stays 4689 South 400 West in space. P.O. Box 480 The process behind this act of creation Huntingburg, IN 47542-0480 relies on the ability to take stem cells from an animal and compel them to multiply WWW.farBeStfwww.farbestfoods.comOOdS.cOm and differentiate into muscle cells which eventually form muscle fibers. For these Ann Block (812) 683-6626 cells to mature, they need to be bathed in Ryan Downes (812) 683-6627 a nutrient-rich solution and stimulated to Greg Meyer (812) 683-6625 move, just as the muscles in a living animal Fax# (812) 683-4226 would move from natural exercise. Since you can’t put stem cells on a treadmill to workout, scientists found a way to simulate this movement by giving electric jolts to the cell serum. Through this electric stimulation, the cells transform from what scientists describe as a meat-flavored gelatin substance to the textured and striated memBer Of tHe NatIONal turkey federatION VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 43 Highly processed foods less affected by farm prices... Eggs, fruit and veggies most volatile

Eggs 7.8 Fresh fruit 5.8 fresh vegetables 5.5 Pork 4 Beef and Veal 3.8 Cereals and bakery 3.5 Dairy 3.4 Fish and seafood 3.3 Processed fruits/vegetables 3.2 All food 3.1 Average absolute percent Poultry 2.8 change in prices, 1987-2007 Fats and Oils 2.6 Sugars and Sweets 2.3 Nonalcoholic beverages 2.2

021346578 Sources: ERS, Bureau of Labor Statistics CPI data

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44 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Onboard food preparation... Culinary arts class takes to the seas

Holland America joined forces with a diverse group of culinary experts — from celebrity and executive chefs and fromagers to In 2005 Holland America Cruise Line authors and sommeliers. “Guests launched an onboard culinary program on will learn from and mingle each of its premium ships which has taken with these renowned chefs and the seas by storm. Since its inception, culinary authorities using our the line’s “Culinary Arts Program” has state-of-the-art show kitchens,” doubled, and this year more than 70 said Meadows. “This is an exciting culinary experts are participating. partnership and we are delighted to be working with Food & Wine “The Culinary Arts Center is a guest magazine to bring the culinary favorite,” said Richard D. Meadows, CTC, experience alive for our guests.”UB executive vice president, marketing, sales and guest programs. “We will continue to expand the program and provide our guests with the culinary experiences that have Holland America Line’s made it such a success.” Culinary Arts Center provides guests the opportunities to learn food preparation and Tastings, culinary demonstrations, and cooking techniques during hands-on cooking classes are part of the the hands-on cooking classes by award winning chefs and line’s itinerary for each premium ship. culinary staff. The line expanded the program when it ©Holland America Line partnered with Food & Wine magazine which offered select cruise guests the opportunity to experience demonstrations and seminars conducted by a wide diversity of culinary experts. “We will continue to Onboard theater- expand the style venues include fully program and equipped show provide our kitchens where guests with well-known the culinary guest chefs experiences perform cooking that have demonstrations made it such a and seminars success.” • Foodservice • Retail • Export • with two large plasma screens displaying overhead and • Fresh & Frozen • Whole birds • close-up videos of the food preparation. • Bone-in breast • Tray pack • Small groups take part in interactive cooking classes. Most one-week Holland • Map grind • Ground chubs • America culinary cruises schedule a • Boneless roast • minimum of two demonstrations with • Private label is available • two or more participation classes. After the 45-minute to one hour demonstration ContaCt: everyone in attendance gets to sample the Kent Puffenbarger, Patrick Fowler, Henry Blue or dishes prepared on stage! Chris Seme • www.PrestageFoods.com To make the culinary cruise more thrilling, St. Pauls, NC 28384 • 1-800-679-7198

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 45

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

Dated ______Seafoodnews.com top ten stories... www.seafoodnews.com

Top ten

Top stories based on subscriber hits August 19, 2008 through November 19, 2008 1. SCOM - USDA preparing to ban imports of Swai, Basa, Tra says official at NFI meeting - 9/25/08 2. SCOM - The Economic Crisis and the Seafood Industry (editorial comment) - 10/8/08 3. SCOM - Five confirmed dead, 4 rescued after 15 hours, small factory vessel sinks 100 miles from Adak - 10/23/08 4. SCOM - Customs crackdown on shrimp transshipments leads to detention of 30 containers from Indonesia - 11/14/08 5. SCOM - A ‘perfect storm’ of factors is driving down Maine losbter prices - 10/23/08 6. SCOM - Massive assault on pollock sustainability coming from Greenpeace as stock shows serious decline - 10/9/08 7. SCOM - Alaska Opilio and King Crab quota changes likely to be minor - 9/18/08 - 308 8. SCOM - Two separate container loads of crab stolen in Baltimore in last two weeks - 10/15/08 9. SCOM - Trident locks up deal for 100,000 tons of certified, traceable Alaska pollock with Russian partner - 9/30/08 10. SCOM - FDA exempts six Chinese plants from auto detention order on shrimp and catfish - 10/24/08

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46 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______From the recipe box... Eggs Benedict: a rich meal with a rich history

By Greg Deppeler Eg g s Be n Urner Barry Market Reporter e d ic t Ingredients: Johansen ©iStockphoto.com/Kristen Hollandaise: Hollandaise: In a double boiler, fill the bottom part way Little did I realize when I “volunteered” to 4 egg yolks with water, being careful NO author this article the volume of research 3 ½ Bring to a gentle boil. I T to allow it to touch the top. Tbs. lemon juice n the top, whisk together 4 egg that would have to pored through in an 1/8 tsp. Worcestershire sauce yolks, 3 ½ tablespoons of lemon juice, a pinch of white effort to become as knowledgeable as 1 Tbs Water ground pepper, 1/8 teaspoon W possible on the subject of Eggs Benedict. 1 cup melted butter 1 tablespoon of water. Add one orcestershirecup of melted sauce, butter and to However, as an Egg Market Reporter, I ¼ tsp salt the yolk mixture SLOWLY, whisking constantly until all the Pinch of white ground pepper butter is incorporated. deem it both my corporate and professional W from heat, and put a lid onhisk to inkeep ¼ teaspoon it warm. of salt. R responsibility to become as educated as Basic Benedict: emove possible on anything directly, or even 1 tsp distilled white vinegar Basic Benedict: Heat oven on broiler setting. Fill large related to my area of expertise. So, with no 8 bacon strips saucepan with 3 inches of water. Bring water to a gentle simmer, and add 1 teaspoon of distilled white vinegar. Fry further adieu, let us plunge bravely forward. 8 eggs 4 English muffins bacon. Gently break 8 eggs into simmering water, and allow Butter to cook for 2 ½ minutes. R emove with a slotted spoon, and The history of Eggs Benedict runs broad enough chopped chives or set on a warm plate. Toast 4 English muffins, halved, in the and deep. Several variations of the parsley for garnish broiler. When completed, butter the muffins, add 1 slice of dish’s origin exist, any of which could be bacon halved, place a poached egg on top, and drizzle with completely or partially true. One suggests the Hollandaise sauce. Sprinkle with chopped chives or that the Waldorf Hotel in New York City, parsley, and serve immediately. near the end of the 19th century, created the dish at the request of a stockbroker to relieve a morning hangover. It is said salt cod and eggs suggest it was originally a to have originally consisted of toast, crisp Lenten meal possibly dating as far back as bacon, poached eggs, and hollandaise the Renaissance. 5. Irish Benedict, where corned beef hash sauce, with English muffins and ham is used for the meat. shortly thereafter being substituted for the Many variations of Eggs Benedict exist. By toast and bacon. Another suggests that it substituting one or more items in place of 6. Dutch Benedict, which uses scrapple for originated at the famed Delmonico’s Steak the more traditional fare, several names can the meat. House (also in be assigned to the same dish depending New York City) “…suggests upon the region of the country it is 7. Waffle Benedict, which replaces the in the second that the consumed. Some of the more popular are: muffin with a waffle coated with maple decade of the Waldorf Hotel… syrup. 20th century, created the 1. Seafood Benedict, which substitutes created at the crab, scallops, shrimp, or lobster for the 8. Jersey Benedict: Pork Roll, indigenous request of a dish at the bacon or ham. Individual variations only to New Jersey, is substituted for the patron (the request of a may be known by the specific shellfish ham or bacon. wife of noted stockbroker contained. yachtsman to relieve Of noted interest, the breakfast staple and banker a morning 2. Eggs Florentine, which (essentially) at McDonald’s, the Egg McMuffin, was Commodore hangover.” layers spinach over the ham slice, prior created by a franchisee in 1972 who, aware E.C. Benedict) to the placement of the poached egg. of Ray Kroc’s fondness for Eggs Benedict, who suggested a dish to the maitre d’ hotel decided to create the “poor man’s version” consisting of English muffins, poached 3. Salmon (or Pacific) Benedict, which by replacing the Hollandaise with a slice eggs, ham, hollandaise sauce and a truffle. replaces the bacon with smoked salmon. of American cheese. Whether traditionally Still another has the dish invented in prepared or served in one of its many France, and made of brandade (a puree 4. Country Benedict, which replaces the variations, Eggs Benedict is a delicious of salt cod and potatoes), spread on fried ham, muffin, and hollandaise with a breakfast staple guaranteed to please bread, topped by a poached egg topped biscuit, sausage patties, and country the palate and satisfy the hungriest of with hollandaise sauce. The mixture of the gravy. appetites.UB

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 47 High on the hog… Pork exports exceed 2007’s total in Despite growing concerns about the global Total U.S. Pork Exports financial crisis, U.S. pork exports are setting records. While the Dow is down roughly 35 percent year-to-date, pork exports are

up 69 percent. According to U.S. Meat eight Export Federation, August pork exports, at W nearly $444 million, have pushed this year’s export value past 2007’s year-end amount. From January through August 2008 exports totaled $3.21 billion in value, compared housand Pound Carcass Carcass housand Pound to $3.15 billion in all of 2007. Looking T at USDA data, volume for the first eight months of 2008 totals 3.3 billion pounds, * compared to 1.9 billion pounds the same time last year, and 3.1 billion pounds for all Source: USDA *Note 2008 January through August of 2007. Pork exports for the balance of the year will only add to these record levels. Q3 2007, and even with an increase that the beginning of a slowdown in this area. large, they pale to the 102 percent increase Imports to China have begun to contract. Foreign trade, and especially the export noted in Q2. 2008’s Q1 was up 186 percent compared component, has been the dominant story to Q1 2007, and Q2 an astounding 314 of 2008. All three quarters were in record- While the outstanding expansion in pork percent, but Q3 has seen a 48 percent setting territory however, the flow has exports for the first half of the year can decrease in shipments to China. slowed during Q3. Best estimates place Q3 largely be attributed to the growth in the exports up 67 percent when compared to China market, the third quarter has seen That being said, improved growth in Greetings to the Southeastern from

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48 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______first eight months of ’08 other export markets has helped maintain year. Factors internal to China, such as overall export strength. Japan, Hong food price inflation, swine disease, and Kong, Mexico and Russia are all still preparation for the summer Olympic posting large year-over-year gains. Japan Games, likely contributed to the volatility remains the largest market for U.S. pork, of import demand. and the slowdown in exports to China has allowed Mexico to resume the number Looking ahead, the challenge for the “…outstanding expansion two spot. pork trade will be managing the volatility. in pork exports for the first Pork exports have grown in each of the half of the year can largely According to the USDA, China has last 22 years. Continuing this trend will be attributed to the growth exhibited a very high degree of volatility, be no easy task in 2009 given worsening in the China market…” UB particularly since the beginning of this economic conditions worldwide. Habur ©iStockphoto.com/Izabela

U.S. Pork Exports by Country U.S. Pork Exports to China 1,200,000 80,000 70,000 1,000,000

eight eight 60,000 W W 800,000 50,000 40,000 600,000 30,000 400,000 2008 20,000 10,000 200,000 2007 0 housand Pound Carcass Carcass housand Pound Carcass housand Pound T T 0 Jul-08 Jul-07 Jul-06 Jul-05 Jul-04 Jan-08 Apr-08 Jan-07 Apr-07 Jan-06 Apr-06 Jan-05 Apr-05 Jan-04 Apr-04 Oct-07 Oct-06 Oct-05 Japan Mexico Hong Kong China Russia Oct-04

Source: USDA *Note 2008 Jan through Aug Source: USDA

www.sabeef.com

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VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 49 How shoppers slice the pie... How $100 is spent in supermarkets

Source: 75th Annual Report of the Grocery Industry – April 2008

ROYAL HARVEST Connecting the Frozen Seafood FOODS Import / Export Community Urner Barry’s Trading a Complete Line of Batter & Breaded Items: Foreign Trade Data Web site Chicken Tenderloins • Breast Fillets • Patties & Nuggets gives you detailed information Specialty Boneless Items on Skewer on each and every frozen Gourmet Hand Shaped Stuffed Breasts waterborne shipment of seafood entering the U.S. Also: Boneless Thigh • I.Q.F. Chicken Wings • M.D.P. Features include full query and sorting capabilities, trade reports, Marinated Breast Fillets full-color summary reports and charts, address reports, and TRADERS WANTED weekly data updates. For further info e-mail [email protected] 732-240-5330 Call (413) 737-8392 www.foreigntradedata.com 90 Avocado Street, Springfield, MA 01104

50 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

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

Dated ______Hands-on and elbows deep… Pork 101: three-day crash course By Andrew Knox various casings. As for the loins, specific everything we had learned had brought us Urner Barry Market Reporter comparisons were made between regular to one final and crucially important test for product and product that we enhanced the course, the taste test. While it’s true that some pork industry by injecting a solution of water, salt, professionals were raised in and phosphates to For those who work in other meat rural areas and took part improve juiciness, industries and would like a similar learning in 4-H clubs and hog texture, and flavor. experience, you don’t have to feel left out. judging contests, it’s A sample of low The Texas A&M University Meat Science safe to say that many quality loins were used Extension offers a three day Beef 101 class of them never grew as well to further evaluate the with dates in December, May, and June. up on a farm and had effectiveness of enhancing Poultry 101 follows the same mold as well little experience with pork and show just how well it with classes held throughout the year at

hogs before entering their career. I myself can improve even poor cuts of meat. It Auburn University, Texas Tech University, Photo © Niderlander | Dreamstime.com am one of those people, as the closest I had was at that point that the culmination of and the University of Arkansas.UB ever been to a farm was watching late night reruns of Green Acres. Luckily, for people like myself, there is a way to gain a wealth of knowledge and insight in only three days—a crash course introduction to pork known as Pork 101.

Hosted by the American Meat Science Association and the National Pork Board, Pork 101 is not just a lecture-based seminar packed with PowerPoint presentations and furious note taking. It offers a hands-on CHICKEN - TURKEY - PORK learning experience that had me elbows deep in hog carcasses. The three-day course FRESH - FROZEN - FURTHER PROCESSED is held at various university meat labs throughout the Midwest and takes full Retail and Foodservice • www.esmarketing.com advantage of the facilities, professors, and staff. Designed for professionals involved in the production, processing, and Louis Ellman • President •[email protected] marketing of pork, focus is placed on the Lauren Adelson • General Manager • [email protected] quality and consistency issues in the pork industry today. 900C Lake Street, Ramsey, NJ 07446 Tel. 201-995-1911 •Fax 201-995-9732 With the course’s blend of in-class instruction and field study, not only did Tim Petit Kenny Seeger I find myself eye-to-eye and nose-to-snout National Sales Manager National Sales Manager with a real hog for the first time in my life, Doylestown, OH 44230 Wilmington, OH 45177 I had the chance to put my newly acquired Tel. 330-658-3517 Tel. 937-382-0196 skills to use by performing an initial Fax 330-658-3516 Fax 937-382-8161 evaluation of eight live hogs. Continuing [email protected] [email protected] with that mix of hands-on training, utensils needed for the course included David Simpson Gary Morgan pen, pencil, butcher knife, and bone saw Pageland, SC 29728 Batavia, OH 45103 as we processed an entire pig from head Tel. 843-672-6746 Tel. 513-732-3891 Fax 843-672-2511 Lonnie Cannon Fax 513-732-0704 Celina, TX 75009 to tail, checking for quality at every step. [email protected] [email protected] Further processing techniques were also Tel. 972-382-4200 taught and put into practice. As a group Fax 972-382-8909 Jack Lutz [email protected] Ben Zapp we made and cooked our own hams, loins, Cincinnati, OH 45233 Taylor Mill, KY 41015 sausage, and bacon. Attention was paid Tel. 513-407-5568 Tel. 859-814-9198 to curing methods, spices and seasonings, Fax 513-451-5568 Fax 859-360-0270 and the stuffing of hams and sausages with [email protected] [email protected]

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 51 X ______Dated ______Sign here for approval and fax to: 732-341-0891 Boost or bust?... Economic stimulus check: satisfaction or sadness?

The economic stimulus package of 2008 for the majority of the gain. Again, most saw the U.S. government issuing checks for of the gains were noted in grocery sales. $600 dollars for individuals and $1,200 for Wholesale clubs, such as Costco and BJ’s married couples, plus additional money were also among the best performers. Yet, if if children were involved. That money is Wal-Mart was excluded in the calculations, probably long spent. The check’s main the sales tally was up only 1.9%. Ken purpose was to give the economy a boost Perkins, president of Retail Metrics LLC during times where economic activity was commented that the stimulus checks were facing a major slowdown. Two-thirds of only a “one time bump.” This wasn’t a the U.S. economy depends on consumer bad projection, especially when consumer spending and retailers began making confidence data revealed that figures were plans to attract shoppers and their checks “… the stimulus at their lowest levels in 40 years. through the front door. checks were only a ‘one time bump.’” By July and August, the stimulus checks At Sears, for instance, if your entire Kelly ©iStockphoto.com/Ryan actually proved disappointing to retailers’ stimulus check was spent on purchases at free check cashing with additional grocery sales even with the great incentives offered. its store, the company would have given savings. Also, Wal-Mart refunded the As a matter of fact, August was the weakest you 10 percent of that check back. Wal- fee charged when shoppers used their month for retailers in the last six months. Mart, on the other hand, offered shoppers Wal-Mart Money card, a re-loadable pre-paid Visa card. Kroger grocery stores Adrianne Shapira, a Goldman Sachs awarded shoppers free groceries through analyst said “We expect that as checks a nationwide gift card program after fade, so will sales.” It was a self-fulfilling shoppers spent their entire stimulus checks prophecy, for that is what actually took with them – this was highly appealing to place. Much of the money injected to the consumers, especially with food prices sky economy through these stimulus checks rocketing. went to pay down credit card bills or fill up gas tanks. A survey made by TNS Retail When times are tough, it is common Forward said that 28 percent of the people for consumers to cut spending on used their checks to pay off credit cards; discretionary items such as clothing and 27 percent said they used the money to high-end goods, and spend on items of pay for groceries and gasoline, and 20 need. Mark Miller, a retail analyst for percent used it to add to a savings account. William Blair & Co. said “if you felt like Only 11 percent responded that they used things were tight and you had an extra 600 their checks for discretionary purchases. bucks, what would you spend it on? ...You Michael McNamara, an executive with would spend it on things you need.” SpendingPulse, MasterCard retail’s data service, said that most of the money was In May, just after the first checks began “flowing into the nondiscretionary areas arriving, Wal-Mart reported a jump in like drugstores, food, and gasoline.” same store sales of 3.9%. Eduardo Castro- Wright, Chief executive of the retail Now that consumer spending has cut back, giant said that grocery sales were strong. so too have store managers, by reducing Likewise, other stores, such as Costco expenses and keeping inventories low Wholesale also reported gains. which typically translates into fewer sales and promotions. Although gasoline prices By June, it was clear that the stimulus have fallen, unemployment still continues checks were helping. In fact, a better than to rise and retail food prices are still high. expected growth gave many a sign of hope For now, it seems that the rebate checks with the economy. Retail sales gained 4.3% had a temporary and minimal impact on www.agrosuper.com with Wal-Mart Stores Inc. accounting the health of the nation’s retailers.UB 52 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Cows have a sixth sense... Bovines sense Earth’s magnetism

Birds, turtles, “Amazingly, Germany’s University of Duisburg-Essen. of research, because the animals are bees, whales this ubiquitous undisturbed by the observer,” said and salmon phenomenon The study only included photos of cows Begall.UB are believed to that were resting on flat use magnetic does not seem ground, and avoided guidance when to have been ones that were near they migrate, now noticed by drinking or feeding cows are shown herdsmen, areas. They were taken to have this sense ranchers, or at many locations, at too. New research hunters,” different times from European of day and scientists claims bovines tend to align in generally themselves with the Earth’s north-south calm weather. magnetic fields while they graze or rest. Despite the German scientists give much of the study’s finding, credit for the discovery to the use of scientists will Google’s satellite images. After studying need to conduct the images of cows and deer, a pair of more research zoologists concluded that the animals before they settle align themselves in a north-south on the magnetic direction—congruent to the earth’s theory for good. magnetic field. Photos of more than 8500 cattle in over 300 locations around the “Google earth is perfect for this kind world were studied, and it was found that approximately two thirds of them aligned themselves in a direction facing magnetic Distributors of north. the finest Protein ProDucts The scientists did note that cows are known to align their bodies perpendicular Beef to the sun on cold days to absorb heat, Pork however, no findings on their preferred directional stance has been documented up Poultry to this point. Seafood Veal & lamB “Amazingly, this ubiquitous phenomenon does not seem to have been noticed by ProceSSed meatS herdsmen, ranchers, or hunters,” said Natural ProductS the study, co-written by Sabine Begall of cheeSe THE HARVEST FAMILY OF COMPANIES Sales Offices in: Since 1989, Country Charm Egg San Diego ...... 800-653-2333 From Our Door to Yours. Los Angeles ...... 800-653-2334 Distributors, Inc. Los Angeles (JSS) ...323-584-3160 Sacramento ...... 916-399-8982 Quality Eggs in the Southeast Phoenix ...... 800-883-6328 * Since 1975 * Denver ...... 800-306-6328 Kansas City ...... 800-653-6328 Producers of Carton Orlando ...... 800-883-7777 Graded Loose, Nest Run Eggs Portland (WBX) .....800-547-9801 Contact Brent Booker • (770) 532-6471 2080 Industrial Drive, Gainesville, GA 30504 Make us your first call! VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 53

X ______Sign here for approval and fax to: 732-341-0891 X ______Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Product mix critical to sustaining customer loyalty… Consumer food purchasing habits

Whether it’s Every time a shopper enters to be substantial increases in their retail rising food and a food retailer, they are faced pricing as well. gas prices, or the with thousands of decisions plummeting stock and are continually weighing If perception is reality, then consumers’ market, consumers different brand options, perception of prices, as related specifically are feeling the against various product to the product or category, may be just as effects of a choices, against multiple important as the actual prices. Well, the tough economy, pricing promotions. It’s a reality is: commodity cost increases are particularly in their constant balancing act for causing higher retail prices at the store. everyday spending. the consumer, with pricing When juggling a price adjustment, it is Many research and value options weighing important to keep studies indicate even more heavily than the consumer, and that Americans before, due to the turbulent their attitudes and “…shoppers are cutting back Locke ©iStockphoto.com/Sean economy. Consumers are behaviors in mind, are seeking on discretionary faced with price increases at as well as your own value and are spending, such as eating out at restaurants, their local grocer and are taking notice. In business goals. willing to vacations, and entertainment. This change a recent survey conducted by Consumer Overall, shoppers trade-down in lifestyle, and what seems to be a change Comprehension, LLC, virtually every tend to take greater if necessary.” in values, has affected consumers’ food respondent (98%) reported overall food notice of price and grocery purchases. One would think and grocery prices to be higher than six fluctuations on that people eating out less, and eating months ago. When asked which specific the items they are most familiar with, or home more would result with grocery items were perceived to have the highest purchase most often, so ‘handling’ those sales reaping benefits. Unfortunately, increases, perishable areas were hit the items most delicately, from a pricing consumers’ behaviors at the supermarket hardest, with nearly three out of four are not that simple. consumers naming dairy related items, and one-in-three noting meat. Interestingly, bread, pasta and oil were cited less often Taurus than dairy or meat, despite what appears Food Products, Inc.

80 68 70 60 Imported & Domestic 50 43 Boneless Beef, 40 32 30 Pork & Variety Meats 19 20 14 P.O. Box 709 10 6 55 Carefree, AZ 85377 0 Highwood, IL 847-681-0351 800-828-7877 Fax: 847-432-1485 Carefree, AZ 480-488-4323 800-458-2383 Percentage of consumers noting specific Fax: 480-488-7751 items as priced higher, vs 6 months ago* Santa Fe, NM 505-820-2951 *Items/departments solicited on an unaided basis. 888-520-5600 Source: Consumer Comprehension, LLC Holiday Shopping Sentiment Study, October 2008. Fax: 505-820-0715 E-mail: [email protected] [email protected] Michael Berman ©iStockphoto.com/Yegor Tsyba William J. Berman

54 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 California egg industry at impasse... Consumer food purchasing habits revealed Proposition 2: standpoint, is recommended. Additionally, being ‘first to market’ with any price Implementation and adjustment will leave a lasting impression with the consumer, as evidenced by the significant recall in dairy items. Finally, shoppers are seeking value and are willing enforcement questioned to trade-down if necessary. Consumer Comprehension’s research also uncovered This past Election Day in California voters Because there are few veal producers and many shoppers reporting that they are passed a ballot measure which set new the largest pork producer voluntarily purchasing different/lower cuts of meat, standards of farm animal confinement eliminated gestation crates, the new law more poultry, and less non-essential items, practices. affects the many in order to maintain their weekly food Known as egg farmers budget. As the consumer continues to Proposition 2, “Animal rights groups succeeded in the State weigh all her options during these tough the measure in convincing voters in California of California. times, offering the right product mix to was approved into thinking Prop. 2 was about They believe the meet ever evolving needs, is critical to by a margin of animal cruelty.” effects of the sustaining her loyalty. approximately law’s passage 60% to 40% will negatively Consumer Comprehension, LLC is a - much to the impact the Consumer Analytics and Strategic Marketing regret of many egg industry company, specializing in developing Customer egg producers, forcing many Relationship Management strategies for retail business groups, to either leave and non-retail companies.UB veterinarians, the state or go and others who out of business, ran aggressive in addition to campaigns to increasing the You’re Invited……… keep it from cost of eggs. NPFDA Poultry Suppliers Showcase passing. & Closing Reception A California “From the egg farmer told beginning, we the Los Angeles knew we were Times that he fighting an calculated it uphill battle,” would cost The trade show is designed for poultry suppliers - from processors to read a statement approximately transportation companies - to show their latest and best products to their from the United $30 per bird potential customers marketers and retailers Egg Producers to create new also provides a great networking opportunity for exhibitors and attendees alike. (UEP). “Animal housing under rights groups ©iStockphoto.com/Matteo De Stefano the new law - Date: Thursday, 01/29/09 succeeded too expensive Time: 11 AM—4 PM; Reception 5 PM in convincing voters in California into for his operation to handle. Another Where? Grand Hall at the thinking Prop. 2 was about animal cruelty alternative egg farmers are considering is Hyatt Regency -Atlanta by using images of pets in their ads, when downsizing their operations, which in turn in fact Prop. 2 simply was a means to try to means laying-off valuable employees. Come to the show—stay for the reception! end animal farming in that state.” For rooms at the Hyatt– UEP says that because the wording of Go to www.npfda.org The principle behind the measure is to Proposition 2 is so vague, the state of or call 877-845-1545 provide all farm animals with room to California will have to determine how or 770-535-9901. “turn around freely, lie down, stand up the new law will actually be implemented and fully extend their limbs.” It particularly and enforced when it comes into effect six National Poultry & Food Distributors Assn. deals with three types of confinement: years from now. Until then, California’s 3150 Highway 34 East veal crates, battery cages and sow gestation egg farmers will be busily adjusting to the Suite 209 PMB 187 crates. Now that it has passed, it is set to confinement standards, leaving the state or Newnan, GA 30265 become operative January 1, 2015. shutting down.UB

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 55 X ______Sign here for approval and fax to: 732-341-0891

Date ______Farmers need love too... Dating site for those who relate to farm life

According to the last census, 21% of the organic farmer or student, as well as what American population lives in rural areas. type of tractor they might drive. With such a small percentage of people living in these areas, coupled with the type “Working 5 to 9, Monday through of lifestyle they lead, it is rather difficult Sunday, and being out in the middle of for individuals here to meet new people. nowhere — that In 2005, Jerry Miller set out to solve that combo is really “Members problem. The owner of the marketing and something,” are asked public relations firm for Alpaca Owners says Miller. what kind of and Breeders Association launched livestock they FarmersOnly.com, a dating site welcoming With over raise and crops ranchers, farmers, agriculture students, 90,000 they grow nature lovers, cowboys and girls and registered country folk, even wannabes. This farmer- users, the niche instead of specific match center boasts the slogan market seems what business “City Folks Just Don’t Get It!” to be growing industry they in popularity are employed Profiling questions on this site are for not only in or their different from other dating services. farmers, but astrological Members are asked what kind of livestock for all those sign.” they raise and crops they grow instead of able to relate what business industry they are employed to farm life. Farm-loving hearts looking in or what their astrological sign might be. for someone who understands what Other criteria include whether one is an it means to work long farm hours can find others just like them here. Miller says engagements and marriages have transpired from the dating portal designed specifically for these sincere and down to Celebrating earth people. One testimonial on the site says “I can’t tell you how hard it is to date 100 a guy who likes a woman who wants to years of shoot deer.” “The Online Dating and Friend Finder for producing Down to Earth Country Singles” has been featured on numerous news broadcasts only including CNN, USA Today, FOX News as well as countless farm and agricultural GENUINE magazines. As one blogger writes “Let the Farmer’s Daughter Jokes Begin.”UB LONG ISLAND Since 1979 DUCKLINGS Poultry SPecialtieS, inc. CRESCENT DUCK FARM All Categories Poultry Retail • Food Service • Industrial • Export Visibly Superior Long Island Ducklings Professional Sales & Procurement Service Call Butch, Jim, Tommy or Jason 479-968-1777 Tel. (631) 722-8000 (Fax) 479-967-1111 P.O. Box 2061 • Russellville, Arkansas Fax (631) 722-5324 Email: [email protected]

56 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 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 ______Doing your body good... Ca l c i u m : essential to total body health

Calcium is the most abundant, naturally calcium, they still play a big role in calcium occurring mineral in the human body. intake. Chicken contains anywhere from Approximately 99 percent of the body’s 19-23 mg per serving. Ham and other pork calcium is stored in the teeth and bones products contain 8-16 mg per serving while where it functions as support. The other beef contains about 20-30 mg of calcium one percent is used for helping vital per serving. organs function to their fullest capacity. It is found in blood, muscle, and the fluid Recently, scientists at Live Science have between cells. discovered that by measuring the electrical activity of nerves linking the brain and According to the Institute of Medicine the tongue, mice are actually able to taste Food and Nutrition Board, the calcium. With this theory, scientists are recommended intake of calcium varies looking into whether humans are able by age and increases the older you get. to do so also. It is said that calcium has in osteoporosis, an extremely painful 55 percent of men and 78 percent of a bitter, almost sour taste which might disorder characterized by porous and weak women aged 20 and older are said not explain why people tend to stray away from bones. To prevent this from occurring it to meet their calcium-rich foods. is essential to eat plenty of calcium-rich recommended foods, take calcium supplements and see intake for “Eggshell A lack in calcium in older adults can result your doctor regularly.UB calcium. The calcium is suggested intake the best for ages 19 source of to 50 is 1000 natural milligrams a day. calcium, and Children, on the is often other hand, do crushed not need nearly and fed to SAVAGESAVAGE as much due to animals as a P O U L T R Y , I N C . the fact that their bones absorb 60 source.” percent of their MARYLANd OFFICE daily calcium intake. Adults’ bones absorb Billy Savage only 15-20 percent. Vitamin D is said to Ginger Trader Serving the Food Industry help with the absorption of calcium, and Fred Cline for Four Generations with smoking is said to decrease it. Jeff Vivalo Phone: 866-2SAVAGE High Quality Egg Products Dairy products are the most abundant Fax: 410-543-8919 source of calcium. Yogurt tops the chart with 450 mg of calcium per serving. Some ALABAMA OFFICE fish are very high in calcium as well. Lewis Wood Salmon has 203 mg of calcium per three Chris Fly ounce serving. Tripe is another calcium- Phone: 866-3SAVAGE rich fish. Eggs contain only 29 mg of Fax: 251-970-5273 calcium, however, their shell is extremely calcium-rich. One medium-size eggshell MISSISSIPPI OFFICE has 750-800 mg. Eggshell calcium is the Steve Farmer 2 Papetti Plaza, Elizabeth, NJ 07206 best source of natural calcium, and is often Phone: 888-430-2320 Fax: 601-919-2330 Tel. (908) 351-0330 crushed and fed to animals. www.debelfoods.com www.savagepoultry.com Fax (908) 351-0334 Although meats are not overly abundant in Elliot P. Gibber, President VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 57

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

Dated ______26-year veteran keeping up with the times... Where Beef Begins: Q&A with Missourian Ben Eggers

Contributed by buck stops with the consumer. Certified Angus Beef’s Industry Information Specialist We caught up with the former American Miranda Reiman Angus Association president recently to see what life is like in his world right now. A few generations ago, cattlemen might not have considered themselves businessmen. Q: We know that your customers raise calves Today, the daily considerations of feeding that go on to feedlots and packing plants across cows and fixing fence remain, but there’s the country. What is your primary function as a also a heightened awareness around rising seedstock producer and how do you fit into the input costs, beef demand and marketing. supply chain?

Ben Eggers, manager of Sydenstricker A: We owe it to our customers to search Genetics, Mexico, Mo., has been with the for and develop new bloodlines, and purebred Angus operation for 26 years. refine those currently prevalent. That’s Their primary customers are commercial why we try to produce bulls that can do cattlemen looking to buy Angus bulls, but everything fairly well, and at the end of Ben Eggers, manager of Sydenstricker Genetics Ben knows somewhere down the line the the day sire calves that will have a high Looking for a way

to cut your plastic Egg tray Washers/Sanitizers with automatic Stack Loaders, grinding costs? inline Spin Dryers and restackers Capacities From Add HRR’s Finely Textured 1,000 to 18,000 per hour Beef or Premium Black Angus Finely Textured Beef to your beef block.

Plastic Egg Trays standard size and WE cAN cut your costs for extra-large eggs Plastic Pallets and Divider Panels for transportation 15 and 30 dozen Plastic Egg Crates and Egg Crate Washers P.O. Box 26, Flemington, NJ USA 08822-0026 Corporation Phone (908)782-5696 1755 Genesis Dr., LaPorte, IN 46350 • Phone: (219) 362-9050 Telefax (908)782-2751 E-mail: [email protected] • Web site: www.hrrenterprises.com E-mail: [email protected] www.kuhlcorp.com 58 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Date ______Dated ______percentage meeting Certified Angus Beef® for producers? Q: In every industry there are serious challenges (CAB®) requirements. We try to breed the and big question marks when we look to the marbling and muscling in, but there are A: Cost of inputs future. Can you give us some positive news? lots of other parts of it, too. The bull has to absolutely is be sound, he has to be fertile and he has to number one right A: Quality grades are up, which makes leave behind good daughters. now. You’ve got you think we’re doing some things better the competition genetically. We’re doing some things better Q: Everything changes so quickly today. How do with ethanol from a management point of view as well. you ensure that you’re keeping up and providing plants for the “The Certified I don’t even want to get into the implant what your customers want? corn and you’ve Angus Beef argument, but that is a debate that will got increased retail and probably continue. It would be hard to A: Our commercial producers will fuel prices restaurant feed cattle in today’s environment without communicate with me in terms of how well and increased licensees using them, but the wise use and the their cattle are performing in the feedlot. fertilizer prices. correct use is darn sure important and a are trying Tractors, big differentiator. I see more of these guys giving me an idea pickup trucks— to market a of what kind of bull they want, instead of everything is high-quality Q: Bottom line, what’s the biggest similarity just saying, “I need a bull.” To some extent, quite a bit higher. product and between yours and other segments of the beef we try to produce a little variation to suit We’re probably get a little industry? those people, but the more I hear ahead of going to see some more for time, the more I can shift the emphasis on shrinking of that higher A: The Certified Angus Beef retail and our matings to produce the kind of cattle the cattle herds. quality.” restaurant licensees are trying to market they’re going to need in the future. We’re going to a high-quality product and get a little have to see better management and more more for that higher quality. We’re doing Q: We hear about the economy, consumers’ utilization of forages prior to that calf the same thing; it’s just that we’re selling declining discretionary income and rising costs. going into the feedlot. We’re going to have genetics and they’re selling the ultimate With respect to all that, what’s the top concern to watch a whole lot of things more closely. result, the beef product.UB

www.radlofoods.com

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 59

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Two equally obsessive foods combined… Bacon and chocolate lovers unite! Chicago chocolatier and owner of Vosges of her breakfast favorites. in the hopes of getting Haut-Chocolat, Katrina Markoff, has Memories of the magical them for the Christmas combined two equally obsessive foods flavorings melding season. together in one together and combining perfectly balanced “There has stayed with Markoff until “There has been a real bit of savory, been a real she was able to express revolution in luxury smokey, and sweet revolution it in her own chocolate chocolate, as there was to produce bacon- in luxury creations. with wine a few years ago. flavored chocolate. People are much more chocolate, The bacon-flavored knowledgeable about it “Bacon and as there chocolate bar has and there is a growing chocolate sounds was with proven a brilliant demand for these high- like a strange wine a few success. Most recently, quality, exotic products,” combination, but years ago.” Selfridges, the only said Venters. the execution is department store fantastic. It’s a real explosion of flavors in the UK which The extraordinary creation and people love it,” said Ewan Venters, stocked the U.S.- is called Mo’s Chocolate Bar food and restaurant director of the UK made chocolate bar, which brings together the department store Selfridges. reportedly sold out flavors of applewood smoked of its entire stock bacon, alder wood smoked Markoff says she began experimenting of several hundred salt and deep milk chocolate. with bacon and chocolate when she was bars within 48 It is available in the U.S. just six years old while eating chocolate hours, and placed from Vosges’ Web site: www. Photo courtesy of Vosges Haut-Chocolat chip pancakes in syrup with bacon—one an order for more www.vosgeschocolate.com vosgeschocolate.com.UB Centre of the Plate TrainingSM Plus February 17-19, 2009 at the University of Guelph

· Learn from the BIC experts about the quality and safety programs that help make Cana- The Beef Information Centre and Canadian Meat course is interesting and fact-filled. Register dian beef amongst the best in Business magazine are partnering with the North now for Centre of the Plate Training Plus at the world. American Meat Processors Association for the first the University of Guelph and learn all about time to offer you Centre of the Plate Training Plus the most profitable ways to use beef, veal, lamb · Learn how meat is processed – a unique comprehensive learning experience. and pork. from carcass to cuts for added value and more profits Profit from this first-hand look at how Centre of If you’re involved in buying and selling meat · Learn about variations in the Plate proteins are converted from carcass to products - from restaurants and supermarkets meat quality and how to main- commercial cuts. to foodservice distributors and meat com- tain a consistent product panies – you can gain a competitive edge by Profit even more from new BIC information applying the valuable information you’ll learn · Learn about yield and the ad- about how to improve yield, and ways to trans- from this course. vantages of beef specifications form carcass cuts into unique and high profit menu and meat case applications. Space is filling up fast, so don’t wait! Go to www. NAMP.com now and click on meetings/confer- Taught by Steve Olson, a dynamic instruc- ences, or call NAMP at +1 703.758.1900, ext tor, and the BIC staff, this two-and-a-half-day 103 or toll free at +1 800.368.3043, ext 103.

60 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009 Answers to the quiz on page 25: 1. E 2. FALSE. In the days gone by, Easter was, indeed, the biggest time of year for the sale of eggs; however, with so many substitutes (plastic colored eggs, foil-wrapped candy eggs, etc.) currently available, Easter’s dominance has been supplanted by Foodmarket.com is your Thanksgiving, the holiday during which more baking (all recipes call for eggs) is source for news and market done than any other. Additionally, since families traditionally travel to visit with one information in the food industry. another, breakfasts (many of which contain eggs as a staple) are generally shared. 3. B From farm and feedlot to fork, 4. D Foodmarket delivers the 5. A stories and ideas you need 6. TRUE. The two principal factors which determine the size of an egg laid are to grow your business and stay ambient temperature and the length of time a hen has been “in service.” When ahead of the curve. first placed in service, hens produce eggs beginning with small and progressing through medium, large, extra large, and (finally) jumbo. The prevailing ambient temperature can influence how long a hen produces eggs of a given size. Each day, we 7. FALSE. Back in the mid-twentieth century, the production of eggs (like almost every give you the foodstuff) was concentrated principally at local, family-run farms. However, since most timely then, the industry evolved into what it is today: an oligopolistic collection of huge and relevant agri-firms, many of which have collections of more than a million egg producing stories and hens, located in massive concentrations euphemistically referred to as “egg farms.” Industry 8. TRUE. In Walt Disney’s Comics and Stories, issue #146, Donald and his nephews updates. (Huey, Dewey and Louie) move to a bucolic setting to become egg farmers. Needless to say, the result is disastrous, and the town is renamed “Omelet.” 9. B 10. FALSE. Egg-laying chickens are bred for the specific purpose of laying eggs. They Stay informed do not find their way into the chicken section of the meat department at your local supermarket. every day with our news and features Advertiser index... Fuel your business decisions Agro America LLC...... 52 Jason’s Food Incorporated...... 3 with these powerful premium American Egg Products, LLC...... 20 Kuhl Corporation...... 58 reports included with each Australian Premium Brands...... 2 L & S Foods...... 15 subscription: Baker Commodity...... 25 Midwest Poultry Services, Inc...... 12 Beaver Street Fisheries, Inc...... 39 MoArk LLC...... 6 Bird-in-Hand Farms, Inc...... 35 Montreal Fish Company Ltd...... 22 Cal-Maine Foods, Inc...... 31 Moore Stephens Frost...... 17 Chiappetti Lamb and Veal...... 38 National Meat Association (NMA)...... 34 Cooper Farms ...... 27 National Poultry & Food Distributors Country Charm Distributors, Inc...... 53 Association (NPFDA)...... 55 Creighton Bros./Crystal Lake...... 35 Nature’s Catch, Inc...... 46 Crescent Duck Farm, Inc...... 56 North American Meat Processors (NAMP)...... 60 Crystal Farms, Inc...... 16 NuCal Foods, Inc...... 19 D & R Foods Inc...... 14 Poultry Specialties, Inc...... 56 Deb-El Food Products...... 57 Prairie Natural Meats...... 49 Dutch Valley Food Distributors Inc...... 40 Prestage Farms, Inc...... 45 E & S Marketing ...... 51 Prime Time Meats ...... 23 Urner Barry’s Market Indexes Eastern Poultry Distributors...... 28 Protein Alliance, Inc...... 33 Empacadora Celaya S.A. de C. V...... 13 Radlo Foods, LLC...... 59 eSignal ...... 24 Richmond Wholesale Meat Company...... 9 For More InForMatIon: Estherville Foods ...... 32 Robinson & Harrison Poultry Co. Inc...... 48 ExpoCarnes...... 37 Rose Acre Farms, Inc...... 44 Fancy Foods Inc. / 21st Century Supply...... 36 Royal Harvest Foods...... 50 www.foodmarket.com Farbest Foods, Inc...... 43 Savage Poultry Inc...... 57 G & C Foods...... 4 Sigma Seafood International...... 41 1-800-932-0617 Georgia Cold Storage Co...... 30 Taurus Food Products, Inc...... 54 Harbor Seafood...... 64 TNI Packaging Inc...... 5 Harvest Meat Company, Inc...... 53 Turkey Valley Farms...... 41 Hickman’s Egg Ranch...... 29 U.S. Poultry & Egg Association...... 42 Hillandale Farms...... 8 Vista Food Exchange, Inc...... 10 House of Raeford Farms, Inc...... 11 Wabash Valley Produce, Inc...... 18 HRR Enterprises, Inc...... 58 Westside Foods, Inc...... 62 Interplast Packaging...... 21 Win Transport Inc...... 7

VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 61 Prepared foods Continued from page 1 also introduced a line of more than 150 choices, like whether to eat out versus the items that aim to rival restaurant-quality need to keep gas in the tank, has certainly shoppers don’t know what they’re going food. benefited prepared foods. But with good to eat two hours before dinner. It also taste, value and nutrition it may not be showed a four percent increase from last A new report from foodservice a trend that changes when the economy year in the percent of people who are consultants Technomic, states that three improves.UB eating home-cooked meals at least three out of five consumers (62 percent) who times a week. Many of those meals are not report purchasing more supermarket being made in the consumers’ kitchens, prepared meals than a year ago, are doing but with convenience and prepared foods so at the expense of fast-food restaurants. Michael from the store. Additionally, the survey found that family- style and casual-dining restaurants were Foods Grocers have “When they also impacted to a somewhat lesser extent. taken note of Convenience was cited by 86 percent as Continued from page 1 (consumers) the popularity. the reason for buying more retailer meal language, labeling, documentation, and According to are trying to solutions. transportation requirements for a variety a company return to more of specific situations. Their specialty press release, meals at home, “When they are trying to return to more Quality Assurance Team has worked Stop & Shop they don’t meals at home, they don’t want to start hard to develop an innovative range of and Giant- want to start from scratch like we would a generation or products. Landover from scratch two ago,” said Tim Hammonds in a recent supermarkets like we would Associated Press article. “That’s why the Looking ahead, Michael Foods plans to added more a generation or prepared foods are so popular.” carefully monitor the potential impact on than 100 fresh two ago…” volume the overall economic environment prepared foods The ability to pick up a healthy, affordable may trigger, especially as related to food such as soups dinner in one stop is appealing to the services and away from home food and bourbon chicken. Supervalu Inc. has consumer. Making tough personal finance consumption.UB

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62 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009

X ______Sign here for approval and fax to: 732-341-0891 Dated ______URNER BARRY PRESENTS

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PLEASE SEND ME ______TICKETS @ $117.70* PER PERSON = $______Please register______@ $699.00 for the Seafood Import Workshop = $______Please register______@ $229.00 for Obsono’s Market Insight = $______*Includes 7% New Jersey Sales Tax & Gratuities Total Amount enclosed $______P.O. Box 389 Toms River, NJ 08754-0389 NAME ______METHOD OF PAYMENT: COMPANY ______CHECK ______CREDIT CARD ______PHONE ______FAX ______ Visa  M/C  Amex Exp. ______E-MAIL ______NAME ON CREDIT CARD ______ADDRESS ______SIGNATURE ______ZIP ______VOL. 4, NO. 1 • winter 2009 / URNER BARRY’S REPORTER • 63 www.harborseafood.com

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64 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • winter 2009