Food Industry Must Adapt to Changes in Trends and Consumers' Eating

VOLUME 1, NO. 4 FALL 2006

the newsmagazine for the food industry professional

Joel Johnson insights... Food industry must adapt to changes in trends and consumers’ eating habits This year at Urner Barry’s Executive as dinner dynamics “...the difficult diner is pressuring the industry to create Conference and Marketing Seminar, continue to evolve. products that truly give users what they Joel Johnson, Chairman of the Board at More value-added task of want, when they want it, and the way they Hormel Foods, enlightened his audience products are needed striving to want it. Few people have time to cook from about the changing macro trends and the to help the industry protect scratch; if anyone does cook, next wave of consumers’ eating habits. build a more direct the family it will be simple. In short, if relationship with dinner hour the food industry is going Johnson feels that the days of the typical the consumer. In to successfully transition dinner hour are gone; the difficult task of turn, he feels this now exists.” with the changing dining striving to protect the family dinner hour will create more trends, the consumer must now exists. Fewer than 25% of households opportunities which will increase chances be engaged and enticed are married with children, and single for success. with quality products parent homes are twice that of the 70s. that can simplify Johnson also highlighted the different their lives.UB Rarely does the American family sit ways times have changed—from the Joel Johnson down at the same table and eat the same varying family unit, to women meal. Meals vary among the same family, in the executive workforce, to but most are casual, with less components, the growth opportunities and less clean-up time. in ethnic diversity, as well as the longer hours Johnson continued to reveal how the worked by Americans. industry must find new opportunities to aid over-worked and stressed consumers His discussion on how who are too worn out to cook. He spoke Americans are evolving regarding the challenges the industry faces to a simpler form of

High-protein foods have a higher “heritability factor”... Study shows liking of meat and fish inherited A new study, by professors of the charity of non-identical twins, ages four and five. Cancer Research UK, shows that children A questionnaire was administered to the inherit their taste for meat and parents for their response that divided 77 “Children fish, but environment plays foods into different categories. might emulate a large role when it comes to their parents’ vegetables and desserts. The meat category included beef, lamb, pork, chicken, bacon, fried fish, white enthusiasm or The study, led by Professor Jane fish and oily fish. The dessert category distaste…” Wardle, is the first of its kind to included cream, cakes, pastries, fruit pie consist of a considerable amount and dairy desserts, and the vegetables of protein foods. It examined the preferences and fruit grouping consisted of broccoli, of 103 pairs of identical twins, and 111 pairs Continued on page 39 FALL 2006 / URNER BARRY’S REPORTER • • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______In this issue... URNER BARRY’S REPORTER • VOL. 1, NO. 4 • fall 2006

1 Food industry must adapt to changes in 18 Carolina Classics Catfish is a model of success 27 Perennial favorite egg industry slogan has trends and consumers’ eating habits A completely integrated company—and the opportunity to become immortalized See how Joel Johnson says the American only one on the East coast! See what makes “The incredible edible egg” has a chance to family has evolved and what needs to be this a truly classical operation be honored. Vote for your favorite slogan to done to keep a good relationship become part of advertising’s new “Walk of 20 NAMP launches all-new edition of the “Meat Fame” 1 Study shows liking of meat and fish inherited Buyer’s Guide” Researchers have discovered that when it Take a look at the completely revised edition 28 Recipe box: New England comes to taste, your genes determine what of an old favorite Lobster Pie you like and dislike This lobster dish isn’t just 22 Grupo Bafar is an innovative company for the holidays 4 Market Timing constantly seeking new opportunities More than just a food processing and 28 Every day low price or every day lost profit? and its impact on distribution center, they also have a Alan Andrews looks at how EDLP can bring the Holiday Plate university on-site in an effort to take pride in eggs back to the table Food is its products and its people celebrated with 30 Designing a better turkey every holiday, 24 The cattle cycle: What is it and why is it so Turkey genetics are paramount to creating but when does the ultimate holiday bird the industry kick important? in and start preparing for the special day? We See what causes the cyclical behavior take a look at when four proteins most often 32 American Egg Board proclaims the virtues of influence the market 25 Between the bread: Deli meats uncovered the ‘Incredible Egg’ Deli meats are as varied as the sandwiches An inside look at two new campaigns they create spreading the good news about eggs 6 Debate answered: Egg came before chicken 26 Pork Roll... A New 34 ISE America: an example of Three professionals give their expert answers to this age- Jersey food staple, a “Eggcellence” old question New Jersey legend A business rooted with New Jersey’s commitment and thriving on integrity 7 NFI report: U.S. fisheries sustainably managed famous meat explained in 2005 A look at how proper management has saved fish species

8 Antimicrobial product helps improve safety of ready-to-eat meats Say good-bye to bacteria and pathogens Mountain with Ecolab’s latest creation

9 The new Fulton Fish Market — A familiar States Rosen experience in a fresh location Mountain States Rosen is one of the The Bronx, New York is the new home of most significant partnerships formed Fulton Fish Market; see how sellers have in the history of the American Lamb settled in industry. It combines B. Rosen & Sons Inc., a three-generation lamb and veal 10 Organic foods are naturally distributor, and the Mountain States the greener option With the market for Lamb Cooperative, representing sheep organic foods continuing producers in ten states. to grow, read what the USDA has to say about We are now vertically integrated and what it means to be certified organic have exclusive access to the Mountain States lambs, the finest lambs in 12 Four new cuts show pork’s versatility the world. This enables us to bring New cuts of pork are designed to become our customers a steady, year-round overnight sensations in the meat case supply of fresh, high-quality, high-yield 14 Argentina: No tears American Lamb products, without necessary traditional seasonal shortages. A country rich in natural resources New York 15 Is biofuel a solution to our energy woes? 1-800-USA-LAMB With gas prices soaring, the use of food as a potential fuel is appealing Colorado

16 Urner Barry’s Executive Conference: Unequaled Selection... 1-800-555-2551 Top-notch for top professionals Photos and a recap of Urner Barry’s 30th Uncompromising Quality www.usalamb.com annual conference FALL 2006 / URNER BARRY’S REPORTER •

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Dated ______When to buy and when to sit back...

the newsmagazine for the food industry professional Market Timing

Publisher Paul Brown Jr. and its impact on the

Senior Editor Russ Whitman Holiday Plate Managing Editor Joe Muldowney

Contributors Jim Kenny Gary Morrison Janice Brown MaryAnn Zicarelli Dave Herrick Linda Lindner John Sackton “If turkeys and Ken Coons red meats claim the entrée at Copy Editors holiday time, Lynn Dekovitch then shrimp Linda Lindner owns the appetizer.” Production Manager Chris Ashley Outside of the religious feasts and is often and historical seen gracing the table Staff Photographer significances at Christmas as well. Russ McNeil the holidays There’s rarely doubt represent, as to whether buying Layout and Design the fall and activity for the holidays Glenn F. Juszczak winter seasons will influence the mean one market, so much as it Advertising thing more is when it will influence Janice Brown than at any other time of the year—food. the market. Historically speaking, whole body turkey buying begins for the year’s Turkey, crown roast, filet mignon, holiday season sometime in Subscription Information shrimp, ham… these are the traditional March. This is also about the 800-932-0617 fare of the holiday plate. The impact the time when the Urner Barry holiday season has on the food industry quotations come off their yearly Urner Barry Publications, Inc. is tremendous. When to buy? When to sit low and begin their traditional Tel. 732-240-5330 • fax 732-341-0891 back? Market timing can be the difference upward migration into fall. A www.urnerbarry.com between a good year and a great year. look at the past five-year seasonal mail@urnerbarry.com factor and five-year averages So when and how do these various illustrates just how turkey prices markets feel the most impact from the have responded during this holiday season? time period. For a 16 lb. frozen tom, the five-year average tells No item is more synonymous with the us that the market low hits in holidays than turkey. The whole bird March and has averaged just

is a centerpiece at most Thanksgiving under $.61/lb. From that point, TURKEY

• URNER BARRY’S REPORTER / FALL 2006 an average market advance of $.02/month prices are typically the highest at the end of carries this line to its traditional market October. Comparably speaking, ham prices peak in November. For 16 lb. frozen are below that of turkeys and rib roasts. toms, this has averaged $.7147 since A competitive fight for consumer dollars 2001. In some years, like 2005 and 2006, the last few years helped hams sales soar to stronger than historically depicted market some of the best ever, with the highs well fundamentals enabled turkey values to above historical averages. achieve higher lows and stronger highs, making the timing of the past two years If turkeys and red meats claim that much more critical to the retail and the entrée at holiday time, then distributive buyers. shrimp owns the appetizer. Whether it is a shrimp ring, Introducing While you probably won’t cooked shrimp, or easy-peel find a beef rib roast on your shrimp, retailers feature shrimp our new retail Thanksgiving plate, you will during the holidays, especially find it as the major part of for Christmas and New Years. fresh many Christmas and New Year As imports have increased and spreads. This item comes from prices of shrimp have dropped turkey breast the 112A rib eye. During grilling over the years, per capita season, the item is cut before consumption has increased cooking and served as a rib dramatically and retail is doing tenderloin fillets BEEF eye steak—this is also a time of a lot to drive the increase. In SHRIMP elevated demand for the cut. In August the year 2000, Americans consumed an and September, retailers and foodservice average of 3.2 lbs. of shrimp. By 2004, that distributors commonly start thinking about figure increased 31.25% to 4.2 lbs. Retail their rib purchases for the end of the year. holiday buying of shrimp begins as early In October, spot market levels for the as May with much of the business locked item generally start to see price advances up by August. Deliveries begin in earnest and will also outperform what’s occurring in September and peak in November. in the cattle markets. Historically, the Recently, the market has seen a seasonal strongest time for choice rib eyes is mid- buying window in May and June followed December as most of the production is by a strengthening market in July and already committed and sellers have very August as demand builds. With much little to offer in the open market. This of the buying done, the fall has meant a being said, there have been years such traditional slide in the market through as 2003 where prices ran up earlier and December. higher than normal and the market was unable to sustain itself through the middle So whether it’s shrimp buying in May, of December. ham buying in June, fall rib purchases or late winter turkey interest, the influence of Not to be outdone by the the holiday season on the markets makes other proteins, the pork side of its presence known well before being the business fares rather well placed on your holiday plate!UB with hams—a common center of the plate spread for both the Thanksgiving and Christmas holidays. Since much of the usage occurs during the end of SAMPCO® the year and production falls

PORK QUALITY short, processors start procuring IMPORTED FOODS product in early summer and continue to buy into the fall. In addition, it usually Imported takes between four and eight months to • Beef • Pork • Lamb • Mutton produce a fully cured ham so this gives 1-888-678-8759 them time to fully meet demand. The price Chicago www.cooperfarms.com (312) 346-1506 • Fax (312) 346-8302 trend follows the buying pattern and moves Connecticut [email protected] steadily higher from June to November. (203) 227-0486 • Fax (203) 227-3174 1 Cooper Farms Drive Since most of the meat is already E-mail: [email protected] committed by the end of this period, spot www.sampcoinc.com St. Henry, OH 45883

FALL 2006 / URNER BARRY’S REPORTER • X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Date ______It is a chicken egg if it has a chicken in it... Debate answered: Egg came before chicken J Century after century scholars have unequivocally was a member of the species ason’s been stumped by the question: What came would be this first egg, so I would conclude first, the chicken or the egg? Common that the egg came first.” sense tells us that there is no answer because one results in the other and we Professor David Papineau, of King’s have an unending College London, agreed with Brookfield. “Eggs were evolutionary loop Papineau said “It is a chicken egg if it has a F by which we are around for a chicken in it. If a kangaroo laid an egg from still puzzled. long time before which an ostrich hatched, that would surely oods chickens ever be an ostrich egg, not a kangaroo egg.” Finally, a British existed.” philosopher, an Charles Bourns, poultry farmer and evolutionary geneticist and a chicken chairman of a trade body called Great farmer came up with a unanimous answer; British Chicken Eggs, came to the same it was the egg. The reasoning is quite conclusion although his reasoning was I simple; however, each expert had his own different. He says, “Eggs were around for nc. way of answering it. a long time before chickens ever existed. Therefore, the egg had to come first, maybe Scientifically, Professor John Brookfield, it wasn’t a chicken egg, but it was an egg all a specialist in evolutionary genetics at the same.”UB the University of Nottingham, said the Beef member of the first bird we now know as a chicken must have first existed as an embryo inside an egg. Veal • Pork “Therefore, the first living thing which we could say Poultry • offal

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• URNER BARRY’S REPORTER / FALL 2006 X ______X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Dated ______‘Overfished’ doesn’t mean ‘on the verge of extinction’... NFI Report: U.S. fisheries sustainably managed in 2005 The National Fisheries Institute is available to meet consumer demand,’ ‘E,’ fisheries’ managers put plans in place (NFI) welcomed news this summer that said NFI President John Connelly. ‘It is to replenish fish species before stocks are the vast majority of U.S. fisheries are our industry’s sustainably managed. According to the goal to ensure National Oceanic and Atmospheric our products Administration’s (NOAA) ‘Status of will be available Fisheries of to American the United “It is our industry’s consumers for States’ years to come report, 81 goal to ensure and this new percent of our products report highlights fish stocks will be available our efforts to assessed for to American achieve that.’ 2005 are consumers for Cape Cod style fishing boat tied at pier. sustainably Of the 206 managed and years to come.” stocks assessed this year, about three- threatened. The ‘overfished’ determination one stock in quarters of those stocks are healthy. Six fish factors in a safety margin that ensures the the Pacific Northwest, Lingcod, has been stocks with previously low populations are fish population will be able to recover.’ fully rebuilt three years ahead of schedule. now rebuilt and considered sustainable; they were Gulf of Maine cod, Cape cod, As in the past, this year’s findings ‘The bottom line is: if the species of fish Gulf of Maine yellowtail flounder, Georges demonstrate the continued effort by is in the store or on the menu, the stock Bank winter flounder, Southern New NOAA Fisheries, along with commercial England Mid-Atlantic winter flounder, and recreational fishermen, to support and White Hake. Stocks that have been sustainable harvesting of this nutritious assessed with a low sustainable population and affordable protein source. will undergo a rebuilding plan developed by the regional fishery management ‘Experts in our industry, with years councils to restore the fish to sustainable of experience and knowledge, are levels. committed to continued collaboration with government officials, community ‘A fish stock categorized as ‘overfished’ representatives, conservationists and others doesn’t mean it is on the verge of involved in the regional council process,’ extinction,’ said Connelly. ‘Imagine Connelly continued. ‘We look forward to you’re driving and you’re low on gas but continued progress in the future.’ know that you have many miles to drive Serving the Food Industry before hitting empty. Just as you want to Under NOAA Fisheries, the federal for Four Generations with replenish your gas supply before getting to government oversees a system of eight High Quality Egg Products regional fishery management councils covering fisheries from Maine to Hawaii. The decision-making authority rests with these regional councils, which are TURKEY comprised of representatives of the various sectors involved in fisheries. The diversity VALLEY FARMS of interests represented on the councils has Specializing in WHOLE TURKEYS, BREASTS, helped ensure all parties have a voice in the TURKEY PARTS, regulatory process.UB GROUND TURKEY & SAUSAGE PRODUCTS FRESH OR FROZEN BULK OR TRAY PACK 2 Papetti Plaza, Elizabeth, NJ 07206 PRIVATE LABEL PACKING Tel. (908) 351-0330 For your needs please call www.debelfoods.com Keith Burger or Laura Eichmann at Editors Note: This article first appeared on seafood.com Phone (507) 337-3100 June 21, 2006. For subscription and other information Fax (908) 351-0334 Fax (507) 337-3009 about seafood.com, please contact 800-932-0617. Elliot P. Gibber, President 112 S. 6th Street • Marshall, MN 56258 FALL 2006 / URNER BARRY’S REPORTER •

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______bacteria and pathogens reduced... Antimicrobial product

Virginia helps improve safety High Quality of ready-to-eat meats Poultry Turkey Ecolab, a “The value of this in that it is applied at the last possible Meats & Parts producer and moment of the packaging process. It is marketer of product to our then immediately enclosed and sealed, Growers cleaning and industry cannot be and finally sent through a hot water shrink sanitizing stressed enough. tunnel which spreads the treatment over products, Octa-Gone™ is the entire surface of the product. Cooperative, Inc. announced cost-effective and the release According to Ecolab, the possibility of of a newly- simple to apply.” post-treatment contamination by bacteria created and pathogens is “virtually eliminated” product to reduce the contamination of with the use of Octa-Gone™. ready-cooked meat products.

Marketed as “Octa-Gone™,” this fatty acid-based product is designed to make ready-to-eat meat and poultry safer to eat. Ecolab claims that its product is unique Hormel Foods Corporation has already 6349 Rawley Pike signed a contract with Ecolab believing it P.O. Box 228 to be a valuable product. Dr. Phil Minerick, Vice President of R&D at Hormel, says Hinton, Virginia “Octa-Gone™ is cost effective and simple 22831-0228 to apply. It is effective against microbial pathogens without affecting the color, flavor or appearance.” Phone (540) 867-4000 Approved by the USDA as a processing aid, no additive labeling is required by Fax (540) 867-4320 processors.

www.vapoultrygrowers.com Representatives at Ecolab feel that Octa-Gone™ has many attributes that prove valuable to the industry. “Octa- Gone™ provides an extra layer of food US & Canadian Plants safety protection for our customers,” says For all your 75,000 lb. US Capacity 500,000 lb. Canadian Capacity John Tengwall, Vice President of Food & Beverage at Ecolab. “The value of this turkey Domestic & product to our industry cannot be stressed Overseas Air Freight enough. Octa-Gone™ is cost-effective and 5 Minutes From simple to apply.”UB processing needs, Logan International Airport Specializing In including Last Minute Orders Year Round Supply Of antibiotic-free Jumbo & Hard Shell Lobsters Editors Note: This article first appeared on foodmarket. turkey. Phone 617-464-1500 com June 27, 2006. For subscription and other information Fax 617-464-1131 about foodmarket.com, please contact 800-932-0617.

• URNER BARRY’S REPORTER / FALL 2006

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Date ______Sellers pleased with smooth transition to modern facillty... The new Fulton Fish Market – a familiar experience in a fresh location Hunts Point Food Distribution Center in Bronx, NY is the new home of Fulton Fish Market. After more than 180 years of selling fish on the streets of lower Manhattan, the transition was smooth and sellers are pleased with their modern facility.

The sprawling new 400,000-square- “Many of the challenges foot building is filled with the feeling that existed on South Street of familiarity and history the Seaport have been combated...” previously had, and the warm greetings of the recognizable faces are quite nostalgic.

The UB Reporter spoke with many of the sellers to find out how they were settling conditions when battling the elements of larger refrigerators and freezers than they in. Most were in agreement that the new heat, rain and snow. had available at the old market. Sellers facility is the proper way to sell fish. explained that it gives them the option of Now, the climate-controlled building is keeping larger quantities and varieties of Many of the challenges that existed maintained at approximately 40 degrees frozen fish on hand. They also reported on South Street have been combated, Fahrenheit—providing an ideal setting for that proper refrigeration is ensuring that especially keeping the fish at optimal selling fish. Many units are equipped with fresh product is stored properly.

Although there is no mistaking that THE HARVEST FAMILY OF COMPANIES you are in a fish market, it is clean and organized. Every unit is equipped with Since 1989, From Our Door to Yours. signage which makes it very easy to identify each company by name. Units also have offices upstairs from the selling floor to provide them with a comfortable and warm environment for doing business.

Some sellers admitted having reservations about leaving the lower Manhattan area that they called home for so many Distributors of years, but the transition has been smooth and feelings of Fulton still exist.UB the Finest Protein Products Beef • Pork • Poultry • Seafood Veal & Lamb • Processed Meats • Cheese Sales Offices in: San Diego...... 800-653-2333 Los Angeles...... 800-653-2334 P.O. Box 408 • 375 Pierce Industrial Blvd. (Joseph Solomon Sales) Los Angeles ...... 323-584-3160 Blackshear, Georgia 31516 Phoenix...... 800-883-6328 Office (912) 449-5700 • Fax (912) 449-2438 Denver...... 800-306-6328 E-mail: [email protected] Kansas City ...... 800-653-6328 Serving the Southeastern Orlando...... 800-883-7777 U.S. with Liquid & Frozen Portland (Western Boxed Meat) ...... 800-547-9801 Egg Products 5 Pound Carton Make us your first call! to Tanker Load Quantities FALL 2006 / URNER BARRY’S REPORTER •

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______$51 billion spent on organic products in ’05... Organic foods are naturally the greener option Organic sales are on the rise. According to research published in “The Natural “The price of organic foods Foods Merchandiser,” American shoppers is coming down, and spent more than $51 billion on natural and availability and variety organic products in 2005. are on the rise.” Since 2002, organic meat sales in the United States have expanded over 150 percent. In 2005 alone, natural products retailers saw organic fresh meat and seafood sales grow 67.4 percent. 2005 was also the year that around 26,000 tons of organic poultry was sold—with chicken comprising the bulk.

These figures are quite flattering to the industry, and many companies are struggling to keep up with the organic demand. Do we really know what it means for our meat, poultry or fish to be organic?

TRI-STATE AREA’S LARGEST INDEPENDENT SUPPLIER Hunts Point Co-op Market, Building #E, Bronx, New York 10474 Telephone (718) 842-8500

10 • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______THE COMPETITION In order for meat and poultry to naturally-raised or farm-raised, not organic. be labeled as “certified organic,” these KEEPS EGGING US ON companies must apply to the USDA The price of organic foods is coming and follow a set of guidelines. Certified down, and availability and variety are on meat/chicken will have “no antibiotics, no the rise. This is good news considering cost growth hormones and the animals have and availability were seen as the two key to be fed 100% organic feed.” The land factors driving consumers towards organics. on which organic food or meat is raised Industry growth and consumer demand must be free of sewage or petroleum-based have been creating a more competitive fertilizers. Farms that sell organic meat marketplace. Overall, as organic becomes must be regularly inspected and certified by more mainstream, industry observers an inspector approved by the Agriculture expect prices to fall.UB NuCal Foods and Rocky Mountain Eggs are Department. committed to excellence, integrity, quality, service and a focus on our five critical The process of becoming certified is clientele—our customers, employees, THINK! producers, vendors and owners working not a simple one. In fact, many organic in cooperation with one another to create producers never bother to go through the loyalty and provide value to all. certification process, and other producers instead use labels such as “free range” or Serving the Western United States... “natural.” These terms are often used so loosely that the consumer mistakes the item for organic. Inside the Box… Right now, there is no such thing as MAPLE LEAF FARMS RETAIL DUCK PARTS Now available: ready to cook breast filets & leg 1/4s USDA certified organic fish or seafood. fully cooked halves, roasted or rotisserie. There are only standards for agricultural Build incremental volume with our new look! products from crop and livestock. Much of Think inside the box… Maple Leaf retail boxes. 800-377-3447 the seafood that is confused as organic is WWW.MAPLELEAFFARMS.COM www.nucalfoods.com

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FALL 2006 / URNER BARRY’S REPORTER • 11 Exciting and unique pork choices... Four new cuts show pork’s versatility

This year, the U.S. Meat Export Federation (USMEF) and the National Pork Board introduced four new cuts of pork to U.S. packers and international sellers in an effort to give consumers exciting and unique pork choices in “…the new restaurants and cuts generate grocery stores. ideas to utilize the The Pork carcass for an Board admits that these cuts were increase in not developed the value of overnight; rather the hog...” they resulted from the industry’s Porcine Muscle Profiling Study conducted The pork breast and petite tender 1 > PORK BREAST by three universities and funded by Pork come from the picnic—the portion which 2 > PETITE TENDER Checkoff. Presented at a two-day seminar is usually ground into sausage, but now at Iowa State University the fresh new cuts proves it can be utilized. 3 > CAP STEAK are: pork breast, petite tender, cap steak, and pocket roast. The breast demonstrates itself as perfect 4 > POCKET ROAST

Importers / Exporters Vista Wholesale / Trading Food Exchange Inc. Domestic and International Suppliers of Perishable tent nSIS tY, Food Products cO ALI e • Turkey Qu DABL Specializing in: Pen ce De I Cken Serv Chi Pork For Domestic Inquiries, • Please contact vincent Louis at Beef tel. # 718-542-4401 or Fax # 718-542-0042 ish Website: http://www.vistafood.com f E-mail: [email protected] • [email protected] ServIce centerS Bronx, nY • Blue Springs, MO • Hope Mills, nc • Forest, MS • tacoma, WA San Antonio, tX • Jensen Beach, FL • concord, nH • Alberta, canada • toronto, canada 12 • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Cooked Galaxy pork breast International, Cooked pocket roast Inc. IMPORTERSIMPORTERS for most any dish. It is can be used moderately tough with for personal DISTRIBUTORSDISTRIBUTORS an average amount of dishes or on juiciness. the rotisserie. TEL: (412) 271-0620 The petite tender From the front FAX: (412) 271-0681 is just what its name portion of the E-MAIL: [email protected] states—the most hind leg, it Dwight Deicke succulent of the has an average Harry Schneider • Jim Kissel new products, this amount of Toni Thornton • Tom Martin diminutive cut is ideal for single portions. juiciness and is moderately tender. 2400 Ardmore Blvd., Suite 600 Coming from the inside muscle of the Not only do the new cuts generate ideas Pittsburgh, PA 15221 hind leg, the cap steak is great for grilling to utilize the carcass for an increase in the KNOWLEDGE and ethnic dishes. It is a thin, textured value of the hog, but they also increase steak, similar to a flank, with an average the ways pork can be used creating a wide EXPERIENCE amount of juiciness. variety of culinary creations. INTEGRITY Doing Business The pocket roast is the largest of Visit www.pork.org/porcinemyology for the four new developments. Weighing an in-depth look at the data for these and for Over 25 Years! approximately two pounds, the roast all other pork cuts.UB

X ______® Sign here for approval and fax to: 732-341-0891 Dated ______farms, inc. Traders of Meat & Poultry SALES OFFICES ® PENNSYLVANIA NORTH CAROLINA MISSISSIPPI Fred Bloom • Bill Buehler David Wilson David Cole Brett Linder • Ted Bloom (910) 695-0061 Donnie Pepper Bob Willoughby (601) 932-5997 (717) 291-5855 SOUTH CAROLINA Bob Rike ARKANSAS NORTH CAROLINA (803) 798-0725 Bill Lewis Wayne Reynolds (479) 968-3332 Gayla Kennedy MISSOURI (910) 328-1288 Randy Witt TEXAS Selena Jackson Dan Morris Jackie Cates (910) 875-5757 (417) 235-5700 (936) 564-0539 www.bihfarms.com FALL 2006 / URNER BARRY’S REPORTER • 13

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Agricultural sector leads the way... Argentina: No tears necessary Argentina / US comparison AREA 2,766,890 km 9,631,418 km COASTLINE 4,989 km 19,924 km POPULATION 39,921,833 295,734,134 LIFE EXPECTANCY 76.12 years 77.71 years GDP $518.1 billion $11.75 trillion GDP (per capita) $13,100 $40,100 AGRICULTURE AS A %GDP 14.4% 0.9% AGRICULTURAL PRODUCTS soy, wheat, corn, Contrasting architectural styles dominate corn, wheat, grains, fruit, the skyline of the port city of Buenos Aires. tobacco, livestock vegetables LABOR FORCE 15.34 million 147.4 million UNEMPLOYMENT RATE 11.6% 5.5% strong today. Argentina has always been POPULATION LIVING BELOW THE POVERTY LINE 38.5% 12% a country rich in natural resources and OIL PRODUCTION / CONSUMPTION 0.745 / 0.450 7.8 / 19.65 adept in the agricultural exports business. (million bbl/day) (million bbl/day) The early 90s proved to be trying times, but Argentina’s economy has proven Following its independence from Spain and military factions of their societies. resilient to collapse and seems poised to in 1816, Argentina experienced several After WWII, a long period of Peronist continue its growth into the future with internal conflicts among the different authoritarian leadership was followed by a Argentina’s ever evolving agricultural political parties as well as the civilian democratic reform in 1983 that still stands sector leading the way.UB

Taurus Food Products, Inc.

Imported & Domestic Boneless Beef, DOMESTIC & INTERNATIONAL Pork & Variety Meats TRADERS P.O. Box 709 Carefree, AZ 85377 Poultry, Beef, Pork & Seafood

Highwood, IL w w w . e p o u l t r y . c o m 847-681-0351 PENNSYLVANIA OFFICES FLORIDA OFFICES 800-828-7877 WEST CHESTER FT. LAUDERDALE Fax: 847-432-1485 John Duffy Joe Reid - Henry Buzgon (484) 432-8145 Martin Piffaretti Carefree, AZ (954) 983-6211 • Fax (954) 983-9869 480-488-4323 WELLSBORO 800-458-2383 Tom Mitchell PONTE VEDRA BEACH Fax: 480-488-7751 (570) 724-9200 • Fax (570) 724-9204 Mike Hagarty - Tom Rueger Thad Eshelman - Ted Rueger Email: [email protected] ARKANSAS OFFICE Jim Wilson Jim Burke (904) 543-9410 • Fax (904) 543-0825 [email protected] (501) 771-4738 • Fax (501) 771-4739 LOUISIANA OFFICE Michael Berman CALIFORNIA OFFICE Mike Delaney William J. Berman Jon Poole - Chris Myatt (985) 345-3458 • Fax (985) 345-5153 (818) 841-7500 • Fax (818) 841-7507

14 • URNER BARRY’S REPORTER / FALL 2006

X ______X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______The cost of oil is making food-based fuels attractive... Is biofuel a solution to our energy woes?

When Rudolph Diesel designed an will seek to import grain in larger numbers mixture is used for transit buses, school engine to run on refined peanut oil in if acreage is not instituted. buses, and also used for on-site electricity the 1890s, generation and heating applications. the biomass Biofuels may not only be the industry was “Yellow grease solution to America’s need The National Biodiesel Board looked at is attractive for transportation but in Jefferson City, Mo., sees as the key because it is for a variety of other production on the rise. The to future inexpensive, it uses as well. Biodiesel board has an industry goal transportation. is a much cleaner of one billion gallons by Unfortunately, turns waste into burning fuel that 2015 which at first seemed the engine was fuel, and its is also less harmful an unreachable goal but is modified so exhaust smells to the environment becoming more attainable much by the like French fries.” than ethanol. each day. Production for this 1920s that it year is expected to come in at was able to run Although 150 million gallons, up from on lower viscosity fossil fuel rather than biofuels are most 75 million gallons last year and any form of biomass. sought after to fuel 25 million gallons two years ago. vehicles, they have Today, the idea of using corn and food been used for years to For more information, visit their as a potential fuel is becoming appealing fuel engines of small Web site at www.biodiesel.org.UB once again. In fact, the rising cost of oil in scale farm machinery the marketplace makes any of the food- and electricity fuel based biofuels attractive. Wasted restaurant cells. In many parts of grease, inparticular, has become more the country a biodiesel desirable as one source of biodiesel for cars. Although most biodiesel is developed from renewable plant sources, namely soybeans, yellow grease is attractive because it is inexpensive, it turns waste into fuel, and its exhaust smells like french fries. Producers, processors, Many argue that soybean and corn-based marketers and fuels will not be able to satisfy the demand for transportation without compromising distributors of fresh shell, the food supply around the world. Farmers frozen, liquid and have long been concerned that the demand hard cooked eggs. for these crops will also drive up the cost of poultry and cattle that feed on them. Marketing Gold Circle Farms DHA Some, however, are more concerned with Omega-3 eggs and becoming independent of foreign oil and Horizon Organic eggs throughout the United States.

Corporate Office: 310 N. Harbor Blvd., Suite 205 Lamb and Veal Fullerton, CA 92832 USA Chicago’s only Lamb and Veal Slaughter Plant 800-326-3220 • Fax 714-680-3080 NO ONE HAS FRESHER Booth #1706 www.horizonorganiceggs.com LAMB & VEAL THAN CHIAPPETTI www.goldcirclefarms.com www.calsunshine.com www.hiddenvilla.com

Call us today (773) 847-1556 Or visit our Web site www.lambandveal.com

UBR ad FALL 2006 / URNER BARRY’S REPORTER • 15

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

Dated ______Dated ______Dated ______Nearly 400 attendees from the egg, poultry, and red meat industry Urner Barry’s Executive Conference —

Sara Lee’s Sher Marshall listens attentively with Michael Foods’ Toby Catherman in the background.

Cargill’s Steve Willardsen, (r), chats with keynote speaker Ari Fleischer during his Perdue Farms’ book signing. Gerry Farrelly (l), and Bird- in-Hand’s Ted The magnificent Bloom attend Bellagio Conservatory Retired UB President Paul Brown, second the Sunday and Botanical Gardens, from right, is flanked by Lisa Campbell, evening a feast for conference Wayne Winslow of NuCal Foods and Mark reception. attendees’ senses. Campbell of Norco Egg Ranch (r)

Chuck Kendrew ( r ) Filet of Chicken and Tom Maddux, Gold Kist, “Charting the Course for Exports”- spending some USAPEEC President Jim Sumner. quality time.

This year Urner Barry potential economic consequences. Earlier Publications celebrated its 30th in the day a consumer focus group gave the annual Executive Conference and audience real life feedback on how their Marketing Seminar at the Bellagio products present at retail. hotel and casino in Las Vegas on April 30-May 2, 2006. This year’s annual awards ceremony for “Person of the Nearly 400 attendees from Year” was as exciting as always. the egg, poultry, and red meat Recipients Lou Raffel and industry enjoyed a three-day Bud Bolinger were speechless. affair with captivating guest Raffel’s award was presented speakers, informative industry to him by Urner Barry’s sessions, lavish meals, a golf outing, Senior Vice President Rick and a cooking demonstration. Brown who described him as a man who Following his presentation, Mr. Fleischer conducts his job with such precision and Hormel Foods’ Chairman of the Board, stayed around to sign copies of his book, straightforwardness that it appeared easy. Joel Johnson and former Bush press “Taking Heat.” Bolinger was introduced by his long-time secretary Ari Fleischer intrigued their friend and Urner Barry’s Vice President audiences with opening day speeches. Day-two’s speakers were just as of the Poultry Division, Russ Whitman. Johnson’s presentation “Insights and remarkable covering a wide array of topics. Whitman depicted Bollinger as an Trends,” shed light on the consumer Highlights included a poultry and egg ambitious self-starter who is an integral demographic influences that are helping to outlook, discussion on the changing retail part of the turkey industry. shape today’s food industry. Mr. Fleischer dairy case, a focus on trade policy and spoke to the audience with humorous export issues, a glimpse of the Egg Board’s Urner Barry will be hosting its 31st anecdotes and real life experiences new advertising campaigns for the year, and annual Executive Conference and Marketing during his tenor in the White House. discussions regarding Avian Flu issues and Seminar in April of 2007.UB

16 • URNER BARRY’S REPORTER / FALL 2006 enjoyed a three-day affair... top-notch for top professionals Juergen Fuchs (l) and Arthur Papetti.

Bruce Utain of El-Jay Poultry/ (l to r) Daybreak Foods’ Oak Valley Bill Rehm, Golden Oval’s Farms, poses a Dana Persson, Primera question. Foods’ Jon Luikart and Golden Oval’s Doug Leifermann share some camaraderie. Tee Time! (l to r) Tip Top Poultry’s Jim Dickey, Carol Hodges, Porky Products’ Adam Sahn and Perdue’s Gerry Farrelly on the green.

Urner Barry’s Michael O’Shaughnessy (c) is flanked by Eastern Poultry’s (l to r) Henry Buzgon, Ted Rueger, Tom Rueger and Joe Reid.

Jennie-O Turkey Store’s Chuck Meath (l) enjoying the Nicholas Turkey’s Christy Puffenbarger and Jihad festivities with Rick and Paula Rogers of Zacky Farms Douglas, (l) share a moment with Farbest Foods’ and Jeff Stauffennecker (r) of Protein Alliance. Ted Seger and Hybrid Turkeys’ Bill Hodge (r).

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FALL 2006 / URNER BARRY’S REPORTER • 17 Catfish farm proves to be classical... Carolina Classics Catfish is a model of success

Carolina Classics Catfish is unique in that it is the only catfish company in the United States that resides outside the delta area. Robert Mayo, owner and President, founded Carolina Classics Catfish in 1986 deriving its name from its North Carolina An abundant handful of roe at location. Carolina Classics.

Mayo chose this site because it allowed him ease with which he could service customers with fresh fish on a daily basis along the eastern seaboard. He realized that of the fishes’ environment, which also gives the location worked not only logistically, them the ability to offer their customers but also offered the option of an “All Natural” product. optimum “The location farming not only worked When The Reporter visited Carolina conditions. logistically, but Classics, they toured throughout a first- class operation. Extremely knowledgeable Carolina also offered employees functioned in every area of the Classics Catfish optimum farming business. The processing plant, which was is a totally conditions.” in full operation, was efficient and clean. If integrated not for witnessing fish first-hand, it would company that owns and operates its own be hard to believe that so many pounds of feed mill, hatchery, processing plant, and product came through their facility every farms. The company prides itself on the day because no trace of odor was present. large percentage of fish that is sold as “fresh” and its ability to control all aspects The ability to control all aspects of the fishes’ environment, the cleanliness of the plant, and the level of knowledge the UBFastFact employees possess was quite apparent to We Fish don’t have the visiting UB Reporter staff. It was also clear that each individual employee’s Deliver! ears. They hear expertise—from sales to farming— Freshness. Quality. or feel vibrations contributes to the success of Carolina along the lateral Classics Catfish. Consistency. Delicious! line of their With its unique location, knowledgeable www.cccatfish.com employees, and the ability to offer bodies. customers fresh and all natural products, Phone (+1) 252-746-2818 Carolina Classics Catfish is a model Fax (+1) 252-746-3947 of success that has set a level of P.O. Box 10, Ayden, NC 28513 professionalism within the industry.UB

18 • URNER BARRY’S REPORTER / FALL 2006

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

Date ______FALL 2006 / URNER BARRY’S REPORTER • 19

X ______Sign here for approval and fax to: 732-341-0891 Dated ______A trusted sourcebook for 45 years... NAMP launches all-new edition of the ‘Meat Buyer’s Guide’

The North American Meat Processors have occurred regarding Association (NAMP) recently launched foodservice industry an all-new, meat cuts. completely “The new guide is revised and comprehensive The publication updated and contains features new edition of photographs and its flagship accurate updated descriptions publication descriptions and depicting products, trim the Meat photos of the and processing—along with many new Buyer’s products currently explanations of procedures and current NAMP’s Director of Guide. This available in the terminology. Also newly incorporated in Scientific and Regulatory Affairs, new version this edition is a poultry category that can “The membership is excited about this fully marketplace.” be found together with the traditional new edition of the Meat Buyer’s Guide. We reflects sections on beef, pork, lamb and veal. have spent countless hours making sure the many changes and additions that that the new guide is comprehensive and For over 45 years, NAMP’s Meat Buyer’s contains accurate descriptions and photos Guide has been the industry standard of the products currently available in the and the premier resource publication for marketplace.” foodservice purchasers, chefs, educators, students and the many others whose work NAMP is also proud of their release of a involves center-of- new series of educational notebook cards the-plate proteins. and wall posters. Eight different charts According to are available either individually or as a Ann Rasor, set: beef, chicken, duck/goose, game bird, lamb, pork, turkey, and veal.

The North American Meat Processors Association, founded in 1942, is an international nonprofit trade association dedicated to meat processing organizations that provide customers with reliable and safe meat, poultry, seafood, game and other products. A member driven organization, it offers both services and educational programs designed to help members achieve business success.

Get your copy of the Meat Buyer’s Guide and supporting products today by calling Urner Barry at 1-800-932-0617 or by visiting us on the web at http://shop. urnerbarry.com.UB

20 • URNER BARRY’S REPORTER / FALL 2006 AT BYRD INTERNATIONAL we take great care and pride in providing the highest levels of quality, value and service. You can always depend on Byrd for the best Premium Pasteurized Crab Meat time and time again.

FALL 2006 / URNER BARRY’S REPORTER • 21 Bafar University—feeding more than Mexico... Grupo Bafar is one of Mexico’s principal companies in the food industry. The company manufactures and sells meat and food products, as well as purchases, grows, and sells livestock. Their products include pork, beef, turkey and chicken. A fully Grupo Bafar is an innovati integrated company—from processing to distribution—Grupo Bafar has sales among a large share of domestic and international markets. constantly seeking new

An innovative company with a vision of spotting opportunities that no one else sees, Grupo Bafar has a strong management team, skilled in making the most of the company’s resources and talents. Grupo Bafar is always seeking new ways and new opportunities to make business.

One innovative way of training their employees is through education at their own university. It was Jorge Baeza-Fares and his brother Eugenio’s company mission to make certain each of their employees did his/her job to the best of their ability—in a professional, personal and economic manner. From here, Bafar University was

22 • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______born. Bafar University looks to enrich the to its employees gives them a personal academic intelligence of satisfaction and commitment to retain the all of Grupo Bafar’s company’s historical principles of integrity, employees by means honesty and respect in their work and of operational personal lives.UB ve company practice. It is the company’s wish that this knowledge will open doors for each opportunities individual in an effort to achieve higher employment positions within the company as well as greater influence in the industry. Bafar University also has programs for its employees to excel in their personal lives.

The modern campus is located in the city of Chihuahua and is able to instruct 7,000 students. Fully-equipped with video conferencing capabilities, the university can be simultaneously connected to 16 training classes on a national level as well as to their plant and distribution centers.

Grupo Bafar’s success in the food industry is not only due to its high quality of products, but to the hard work of the Bafar associates. The company’s dedication

“Bafar University looks to enrich the academic intelligence of all of Serving the Grupo Bafar’s employees by means of Southwest operational practice.”

623-872-2309 This statue at Grupo Bafar symbolizes “the architect of your own destiny”, meaning that one sets one’s own goals and limits. Every year, only 3 out of the 7000 Grupo Bafar employees are awarded a much-cherished trophy of this statue rewarding their hard work and contribution to the company.

FALL 2006 / URNER BARRY’S REPORTER • 23

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Dated ______Tracking the ebb and flow... The Cattle Cycle: What is it and why is it so important? The cattle cycle is simply the ebb and segment of the industry that help create Outlook & flow of U.S. cattle numbers as the industry and maintain a cattle cycle. responds to economic signals. Will this cycle be exactly like those that Strategies As a general rule, a period of profitability have preceded it? Not likely, but each cattle breeds optimism followed by herd cycle has similar characteristics and just Seminar expansion. Conversely, a period of industry understanding the cyclical nature of this loss leads to herd liquidation. It’s these business can provide some benefits for any changes in profit and loss at the cow/calf operation.UB Supply and demand outlook for cattle and 2003-2005 The Cattle Price Cycle red meat markets. We are here Nov. 14, 2006 1979 1990-1991 Denver, CO. Reserve your spot today Call 800-825-7525 2009-2010 or e-mail [email protected] 1974-1976 1985-1996 1996-1998 Source: Cattle-Fax

Looking for a way to cut your grinding costs? Add HRR’s Finely Textured Beef or Premium Black Angus Finely Textured Beef to your beef block. We can cut your costs.

1755 Genesis Dr., LaPorte, IN 46350 Phone: (219) 362-9050 Email: [email protected] Web site: www.hrrenterprises.com

24 • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Deli meats continue to be a dietary staple... low in fat and cholesterol. Chicken or turkey breast that you find in your deli Between the bread: section are made by combining more than one breast muscle together by hand or with a machine to form a single product. They Deli meats uncovered may also be restructured, meaning they are chopped and pressed into shape. These The single most popular item sold in can mean cured, smoked, oven prepared, products are cooked or smoked in a variety the deli section is deli meats. They also steamed, boiled, glazed, or specialty cured. of styles and flavors including frankfurters, account for about one-third of all deli sales. Ham, beef, and poultry deli meats are all bologna, sausage and salami. Deli meats are popular because they are referred to as muscle meats, meaning made ready to eat, make great snacks and are easy from muscle tissue, not from ground meat, What is the most popular sandwich in lunches and dinners. There are so many but there are other cuts as well. the world? According to the U.S. report types available that everyone’s taste buds on Deli Product Knowledge, it is ham and can be satisfied with something from the When speaking of beef, there can be cheese, with ham being one of the most deli counter. eye of round, top round, flat or bottom popular deli meats round, brisket or restructured. in the world.UB The most popular use for deli meats is Pork is usually ham with its in sandwiches. many variations, but cappicolla Where did “A sandwich’s is from shoulder butts or legs the idea of taste will vary whereas pancetta comes eating foods from cured pork between bread depending on bellies. originate? what type of deli Actually, it meat is used.” Poultry deli, also dates back to known as chicken and turkey, the first century when the famous rabbi, have grown in popularity in recent years. Hillel the Elder, placed a mixture of They have a high protein content and are chopped nuts, apples and spices between two pieces of matzo bread and ate it with bitter herbs.

It was, however, because of John Montague, the Fourth Earl of Sandwich, in 1762, that “the sandwich” was born. Montague ordered meat to be tucked From the Farm between two slices of bread during a card to Deli, game so that he could play and eat at the same time without having to put down we are your his cards. Soon thereafter, others began to Source order the same as Sandwich, and the name for Turkey! caught on. Buyers & Sellers Domestic & International Since the sandwich was first invented, its popularity has continued to grow. Many “Alliance Builders” of: different types of the convenient, versatile Whole Birds, Bone in Breasts, Raw Meats, Tray Pack Parts, meal exist. They vary among countries Further Processed Products, depending on culture and regions, but all Turkey Hatching Eggs, have the same criteria—taste. Turkey Poults, Live Contracts Jeff Stauffenecker A sandwich’s taste will vary depending Carl Wittenburg on what type of deli meat is used. It is Sara Almich here that a multitude of variations come into play. Although there are four main 605 Crow Lake Street Brooten, MN 56316 foundations from which deli meats derive— beef, pork, chicken, or turkey—the products Phone: 320-346-4033 found in the deli case are vast. Fax: 320-346-4038 Toll Free: 1-877-BUY-TURK Deli meats are always cooked, but this www.proteinalliance.com FALL 2006 / URNER BARRY’S REPORTER • 25

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Dated ______Popular meat product not available in most of U.S.... Pork Roll… A New Jersey food staple, a New Jersey legend

Anyone who has lived in or spent the Taylor while cooking. The most popular any time in New Jersey has heard of the name as well way to experience this unique mysterious sausage-type meat fitted in a as under the meat is the classic Pork Roll, Egg tube-like roll or sack appropriately referred Trenton name. and Cheese sandwich. Two to to as Pork Roll. three slices of grilled Pork Roll, Other one to two fried eggs and a Known as “The most companies that slice of cheese all sandwiched Taylor Ham in popular way to have gotten into the between a fresh hard roll, North Jersey manufacturing of the another Jersey staple, and you and Pork Roll experience this meat include Case have a great breakfast, lunch, dinner, in the State’s unique meat Pork Roll, Kohler or late night snack. south, the is the Classic Provisions and Loeffler Gourmet. It is official name Pork Roll, Egg typically sold in one-, three-, and six- pound Unfortunately, Pork Roll is rarely for the pork and Cheese rolls to foodservice, or pre-sliced in six- available for sale outside of New Jersey and product is ounce boxes at the retail level. eastern Pennsylvania leaving thousands “John Taylor’s sandwich.” of Garden State transplants around the Original Pork Roll is generally served much in the country unable to satisfy their craving for Taylor Ham.” The spicy pork’s creation same way as Canadian bacon—sliced and the item. Several Web sites exist which are is attributed to John Taylor of Trenton, grilled. Experts use the trademark three dedicated to selling Pork Roll to relocated New Jersey in the late 19th century. It is or four cuts from the outer edges in to New Jerseyans and all those who express an manufactured by Taylor Provisions under prevent it from ballooning in the middle interest in the famous meat.UB

Urner Barry’s Seafood Professional Combo Designed especially for the seafood professional, this combination of three seafood titles is the perfect complement to your library of DOMESTIC reference materials. IMPORT • EXPORT 5140 Palm Valley Road Ponte Vedra Beach, FL 32082 Get All three And sAve! Boneless Beef Specialists Australia • New Zealand Central and South America Halal • Veal • Mutton Order these titles or Goats • Lamb other educational Poultry materials by calling E-mail: 800-932-0617 or 732-240-5330 [email protected] Visit our Web site at Tel: 904-285-2700 http://shop.urnerbarry.com Fax: 904-285-4190 E-mail: [email protected] A necessity for all those in the seafood trade

26 • URNER BARRY’S REPORTER / FALL 2006

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Dated ______Vote online for 30-year veteran pitch-phrase... Perennial favorite egg industry slogan has opportunity to become immortalized AEB’s long standing slogan, “The incredible edible House), “Mmm, Mmm Good” (Campbell’s Soup) and egg,” has been nominated for inclusion in the “When it absolutely, positively has to be there overnight” advertising industry’s new “Walk of Fame” honoring (Federal Express). outstanding advertising slogans and icons. This nomination comes at a particularly poignant time Anyone can vote, limit one vote per computer, and for the egg industry as the AEB celebrates their the two slogans with the highest number of votes will 30th anniversary and 30 years of continual use be added to the Walk of Fame. The voting began June of “The incredible edible egg” slogan. 20th and runs through midnight September 28th. An official announcement of the contest was made in The Walk of Fame contest, launched in Times Square on the first day of voting. 2004 as part of the first annual Advertising Week industry convention, allows consumers To cast your vote, go to: advertising.yahoo.com/ to vote for their favorite advertising slogans advertisingweek_06/, click on “Favorite Slogan Vote,” and advertising characters. Past winners have scroll down to “The incredible edible egg,” click in included the M&M characters, Mr. Peanut, the circle below the American Egg Board, scroll down and slogans like Hallmark’s “When you care and click on “Vote Now.” enough to send the very best,” and Wendy’s Restaurant’s “Where’s the beef?” Please encourage your friends, family, and co- workers to vote for “The incredible This year “The incredible edible egg” is edible egg” so that the egg nominated in the company of famous ad industry’s hard work is recognized lines like: “Good to the last drop” (Maxwell in this anniversary year.UB

FALL 2006 / URNER BARRY’S REPORTER • 27 The Recipe Box New England Lobster Pie A Warm, Elegant Holiday Favorite

Ingredients: Preheat oven to 325 degrees Fahrenheit 1 ¼ sticks butter ½ cup good-quality sherry (substitute with Melt 4 tablespoons of butter, add sherry (or vinegar/sugar substitute) and boil 1 ¼ cup of vinegar and 1 tablespoon of minute. Add lobster and remove from heat. sugar mixed together well) In a medium saucepan, melt remaining butter. Add flour and cook, stirring until 2 cups lobster meat, cut in bite-size pieces mixture bubbles. Remove from heat. Drain the sherry from the lobster meat 1 ½ cups half-and-half and reserve. Slowly stir reserved sherry and 1½ cups of half-and-half into the 4 egg yolks, beaten mixture until thoroughly blended. Return to heat and cook, stirring constantly until sauce is smooth and thick. Spoon four tablespoons of the sauce into a Topping Ingredients: small bowl. Gradually add beaten egg yolks and stir well. Return egg mixture ½ cup cracker meal to sauce and mix well. Stir over low heat about three minutes: do not allow to ½ teaspoon paprika boil. Remove from heat and add lobster. Turn into four individual ramekins or a 2 tablespoons grated Parmesan cheese small, deep pie plate. 4 tablespoons melted butter Combine topping ingredients, blend well, and sprinkle over pie(s). Bake about 10 minutes or until heated through. Source: Yankee Magazine

EDLP needs to be more of a feature to increase overall sales... Every Day Low Price or Every Day Lost Profit? This spring at Urner Barry’s Executive long term. Retailers must Conference and Marketing Seminar, Alan improve sales to compete, Andrews brought his 30 years of sales and but how? marketing experience in the food industry with him to speak to conference attendees. One positive area for eggs has been their larger In his presentation, Andrews stated that package sizes. Studies egg consumption was down slightly from have shown that if 36 year- ago levels due predominantly to a count replaced 30 count slow down in advertising. He frequently packaging, 20 MM dozen mentioned that the “Every Day Low Price more eggs would be sold. (EDLP)” was not good for the egg industry, and felt that it needed to be more of a According to Andrews, larger- feature to increase overall sales. sized packages are not enough for the industry. He feels that Just what is “The absence the egg industry must do EDLP? In its of promotions something to entice consumers. purest form, it consumer’s confidence in their retailer and Advertising is one such possible solution is as it sounds: removes some of assured that the best value was consistently as it benefits retailers in two ways: (1) It exactly the the consumer’s provided. Today, however, the absence attracts consumers and therefore increases same low price excitement from of promotions removes some of the traffic, and (2) Builds customer loyalty. every time you the shopping consumer’s excitement from the shopping visit the store. experience” experience. This negatively impacts sales, In the end, Andrews was a firm believer In other words, particularly if they thrive on finding a that the bottom line of EDLP is this: EDLP no more price promotions. This approach bargain, which many consumers do. EDLP is an egg sales reduction strategy and lost requires a re-think on how suppliers can also does not remind or motivate people to sales equal lost consumption. The message attract consumers to their brands while buy eggs. to develop greater egg sales seems clear; maintaining brand impartiality. a change in the foundation of EDLP is SuperCenters and club stores also necessary to continue the egg’s return to In the past, EDLP was used to build a negatively impact retailer’s egg volume the table.UB

28 • URNER BARRY’S REPORTER / FALL 2006 We Deliver… More Than You’d Expect.

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

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

CorporatE offiCE 691A Trade Center Blvd. Chesterfield, MO 63005 phone: (636) 787-2000 Fax: (636) 787-2020 CoNtaCt: Bob Hodges V.P. of Sales & Marketing phone: (302) 369-4126 • Fax: (302) 369-3281 www.moarkllc.com

FALL 2006 / URNER BARRY’S REPORTER • 29

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Geneticists have spent years identifying specific traits...

specific traits and developing techniques to Designing a better turkey select the birds that perform best. Through years of selected breeding, the turkeys Have you ever wondered about the table: Nicholas Turkeys, British United perform better across a range of desirable genetics behind your holiday turkey? Turkeys, and Hybrid Turkeys. These traits such as breast meat yield, feed All agricultural animals used for companies are committed to the latest conversion, and temperament. They have our food consumption—cows, quantitative genetics selection. also devoted just as much time breeding pigs, and chickens—have healthier birds. Dr. Emmerson emphasized comprehensive maps UB’s Reporter spoke with Dr. Derek the importance his company places on of their genomes, and Emmerson of Nicholas the cardiovascular health and leg strength turkeys do too. Turkeys. Dr. Emmerson of the birds, as well as the amount of is one of the industry’s attention dedicated to their overall health That’s right, that bird leading experts and Vice and welfare. that you are sitting down President of Research to eat this November has and Development The importance of breeding turkeys had a genetic map made responsible for all research, with beneficial traits is paramount to the which reflects special development, and technical poultry industry. With economics being of breeding selections that support for turkey breeding concern to both producer and consumer, actually took place in at Nicholas. In this role, he optimum, disease resistant stock that can 2002. More astounding has primary responsibility be produced through selection would prove is the fact that birds for the Nicholas breeding more cost effective to all parties. which are being selected program and gene pool. today will influence the industry in 2010! So when you sit down to eat your When asked what the holiday bird this year, remember that the Three companies in particular are importance of breeding a technical aspects of designing a better responsible for breeding the large white better turkey was, Dr. Emmerson said that turkey took years to perfect. So take time turkey consumers find on their holiday geneticists have spent years identifying and enjoy your meal. Happy Holidays.UB L & S FOOD SALES C O R P O R A T I O N 25 YEARS OF NATIONAL SERVICE WITH PRIDE TRADERS OF A FULL LINE OF FRESH & FROZEN POULTRY PRODUCTS MAIN OFFICE: 25 West Union Street • Ashland, MA 01721 Tel. 508-231-1426 • Fax 508-231-5256 Alan Singer Office: Office: Office: 55 Miracle Mile, Suite 210 4650 Arrow Hwy., Suite G24 12505 Coastal Hwy. Coral Gables, FL 33134 Montclair, CA 91763 Ocean City, MD 21842 Tel. 305-620-0700 Tel. 909-445-9060 Tel. 410-250-7270 Fax 305-620-0366 Fax 909-445-9664 Fax 410-250-3190 Hector Perez Kevin McNelis Jamie Doherty

30 • URNER BARRY’S REPORTER / FALL 2006

X ______Sign here for approval and fax to: 732-341-0891 Dated ______Empacadora Celaya, S.A de C.V

an enterprise proud of being from Celaya.

Founded in 1976 as a small family business, Empacadora Celaya, S.A de C.V is headquartered in the city which gives its name, in the state of Guanajuato, Mexico. We are an enterprise that produces and supplies processed meats such as ham and sausages, their philosophy is supported by a very clear vision: “To be the most recognized enterprise for the worth of its brands and the competitiveness of its people.”

Company Mission: To proudly accomplish every established commitment with our clients and satisfying society’s nourishment needs.

Contact Info: Celaya Guanajuato México Telephone: (52) 461 61 88500 ext. 5100 Web site: www.capistrano.com.mx E-mail: [email protected]

FALL 2006 / URNER BARRY’S REPORTER • 31

X ______Sign here for approval and fax to: 732-341-0891 Dated ______The egg is still one of nature’s most nearly perfect foods... The American Egg Board proclaims the virtues of the ‘Incredible Egg’

The American Egg Board (AEB) is the Kristine Lilly who credits the high-protein Smokies. For the first time, AEB is able to U.S. egg producer’s link to the consumer in egg for helping her achieve and maintain strongly extol egg’s nutritional benefits communicating the value of the incredible her superstar athlete status. The site also through consumer advertising. A special egg. As the egg industry’s promotion arm, offers ideas to help active children stay Web site, naturesmiraclefood.com, was AEB’s foremost challenge is to convince the energized, maintain a healthy weight, and also created to provide American public that the egg is still one of most importantly, enjoy eating! nature’s most nearly perfect foods. Nature’s In order to accomplish the task at hand, Miracle the American Egg Board is constantly Food is the seeking new and innovative ways to spread theme of their message. AEB is currently in the AEB’s other midst of two very unique ad campaigns… new consumer “Kick It Up with Eggs!” and “Natures advertising Miracle Food.” campaign which includes Kristine Lilly, two-time Olympic Gold a set of TV Medalist and captain of the U.S. Olympic and radio women’s soccer team, partnered with commercials, the American Egg Board to promote the Chinatown and nutritious benefits of eggs for health and fitness. In June, AEB kicked off a program to promote eggs as a perfect protein-packed snack that can help kids (and adults) stay FORECASTING active and powered-up all summer long. The Kick It Up With Eggs! Campaign SOLUTIONS FOR was launched with a satellite media tour featuring Kristine Lilly and nutritionist THE MEAT AND Elizabeth Ward, MS, RD. In addition, press kits were distributed to the media POULTRY INDUSTRY across the country.

To further leverage the program, AEB created Kickitupwitheggs.org to make eggs part of an individual’s daily game plan. Tel (732) 240-2349 The Web site features U.S. soccer star Fax (732) 341-0891 UBFastFact www.obsono.com Eggs contain all nine essential amino acids, making them BEEF • PORK • CHICKEN • TURKEY a complete protein food. Obsono LLC is a joint property of Cattle Fax and Urner Barry Publications, Inc

32 • URNER BARRY’S REPORTER / FALL 2006 additional information on the campaign. facts about eggs. The site includes recipes, nutrition information, egg industry Chinatown is about a young, pregnant statistics, decorating ideas, and retail woman seeking a centuries old “miracle assistance as well as eggcellent marketing food.” She finds herself searching the and promotion aides.UB twisting back alleys and exotic storefronts of Chinatown. The saga encourages the viewer to join the journey and discover what makes the incredible, edible egg so darn incredible.

Further south, in Smokies, AEB is currently in a photojournalist, on the midst of two assignment in search of a “miracle food,” meets very unique ad a mysterious young boy. campaigns… “Kick Following the boy’s lead, It Up with Eggs!” our hero begins an amazing and “Natures journey and encounters Miracle Food.” some very interesting members of the boy’s family. New nutritional facts about eggs are presented during the hero’s quest for the miracle food.

Visit the American Egg Board’s Web site at www.aeb.org for eggceptionally interesting

Innovative Supplier of Shell and Processed Eggs for the Domestic and International Markets

Contact: David Radlo Dan Rogers [email protected] [email protected]

Jim Corbin

Tel: 800-370-1439 Fax: 617-923-6440

FALL 2006 / URNER BARRY’S REPORTER • 33

X ______Sign here for approval and fax to: 732-341-0891 Dated ______All farmers and egg producers are “eternal optimists”... ISE America: an example of “Eggcellence” It is our joy and privilege to produce quality products Sharing in the nurturing of new life Everyday, let’s dedicate ourselves in serving the people of the world

ISE America (pronounced E-say) is facilities. We were able to see a world- all aspects; from their pullet farms, to the egg industry. Their primary business class operation firsthand with state-of- direct store delivery, to in-store product is the production, grading, packaging, the-art production methods. Each egg evaluations. marketing and distribution of shell eggs. ISE produces is washed, sanitized, oiled, Ranked #10 among U.S. egg companies weighed, processed and packed within Founded by Mr. Hikonobu Ise in in 2005, ISE currently sells 100,000 cases hours of time of lay—all under the careful 1980, Mr. Ise has family roots in the egg (30 doz equivalent) each week—with 10% watch of on-site USDA inspectors. business that date back to 1912. With his of that represented in liquid eggs and hard background, commitment to integration, cooked eggs. ISE produces and sells eggs, no other quality, and customer service, Mr. Ise products. Their emphasis on the total demonstrated his commitment to ISE UB Reporter staff had the privilege integration of their egg production America and the industry over 20 years of visiting one of ISE’s New Jersey and distribution system encompasses ago when he built a 1.2 million bird

Available by e-mail, fax, Availableor COMTELL® by e-mail, online. fax, or COMTELL® online. Call today for a 2 week trial Call today for a 2 week trial 800-932-0617 or 732-240-5330 800-932-0617 or 732-240-5330

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34 • URNER BARRY’S REPORTER / FALL 2006 and resources of many different cultures. to consider new ideas which should They share ideas and experiences with contribute to egg producer preservation the Japanese, and all understand the and a more sustainable agricultural system: farmer/work ethic required to operate a live animal operation 365 days of the year, Learn to operate and manage 24 hours a day. below capacity. Fight the natural urges to operate at 95 to 100% capacity when the egg Gregg Clanton, COO of ISE America, supply is outpacing a normal level of sales. Run believes a model at 80-85% capacity and see what the that all “As an cost impact would be and expect the market farmers/egg international increase to more than compensate for the producers difference. production complex in the heart of his are “eternal company, ISE customer base, the New York/New Jersey optimists” has the ability Work towards strengthening supply metro area. because they to draw from the chain partnerships. Be willing to serve another believe in the many talents fellow egg producer in the same way you would Now, ISE America operates nine farms legitimate and resources of serve one of your best customers. on the East Coast from New Jersey down values of many different to South Carolina. They sell shell eggs the product. Exercise the “better to give to successful food retailers all along the However, he cultures.” than to receive” principle on behalf of those in East Coast including A&P, Wal-Mart, recognizes need. We should be willing, as producers of a Albertson’s, ShopRite and Harris Teeter producers are limited in their ability to nutrient-rich, high-quality product, to commit to among others who share the same control or influence the revenue side work through the bureaucracies to find a way objectives of quality and service. of the net income equation. Instead to efficiently feed at least some of the starving of simply ‘staying afloat on the Red people in the world. Even if we don’t get a As an international company, ISE has Ink Sea’, he would like to offer fellow penny for the product, we’ll be blessed in the the ability to draw from the many talents industry optimists a challenge—to commit long run for having done so.UB

FALL 2006 / URNER BARRY’S REPORTER • 35 More money being spent, but.... Dollars spent on meat per capita

640.98 637.09 630.07 622.98 I M p o r t e r S o F 615.12 Frozen & Chilled Beef, 605.53 Mutton & Lamb from 590.95 574.97 581.85 584.76 Australia, New Zealand, 576.33

DOLLARS PER CAPITA 572.22 Central and South America

Serving The Industry with Quality Products and Service For Over 40 Years. Please Call Stuart Leifer or Julia Almonte at

201-935-5600 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 Fax: 201-935-0611 YEAR PROJECTED Email: [email protected] Source: USDA Agricultural Baseline Projections to 2015, February 2006.

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

Dated ______

36 • URNER BARRY’S REPORTER / FALL 2006 ...a smaller proportion of total income... Percent of income spent on meat

1.96 U.S. consumers buy more meat, but spend a 1.86 smaller proportion of disposable income 1.76 for these purchases, continuing a 1.71 long-term trend. 1.64 1.59 1.55 1.51 1.46 1.41 1.37 We’ve taken 1.32 the mystery out of

PERCENT OF INCOME PER CAPITA OF INCOME PERCENT fine dining. Each Catelli Italian Bistro entree 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 features fresh YEAR PROJECTED pan ready veal cutlets CT-2278-706MMBUrnerBarry-2 1/1/04 2:18 AM Source: USDA Agricultural Baseline Projections to 2015, February 2006. with a perfectly seasoned sauce and You Can Trust Your simple cooking Eggs To Chore-Time’s instructions from Proven Modular Manure Belt System Egg Company Inc. package to plate Producers of in 5 minutes. Try our Veal Piccata, “Zephyr Fresh” Marsala or Florida Eggs Provencale today!

Contact a sales associate � Strong, simple design. for more information at: � New construction or remodels. � Cash flows at new husbandry Serving the standards. incredible edible egg ™ 8 5 6 - 8 6 9 - 9 2 9 3 � Layer house design service. 4622 Gall Blvd. • P.O. Box 9005 � Quality and performance you Zephyrhills, FL 33539-9005 expect from Chore-Time. Or visit: Made to Work. Built to Last.® Phone (813) 782-1521 Chore-Time Egg Production Systems Tampa (813) 229-1715 Phone 574-658-4101 • Internet: www.choretime.com FAX (813) 782-7070 c a t e l l i b r o t h e r s . c o m

FALL 2006 / URNER BARRY’S REPORTER • 37 CTB Advertising Ad No. CT-2278/0706 X ______Chore-Time Egg Production Systems X ______Sign here for approval and fax to: 732-341-0891 Sign here for approval and fax to: 732-341-0891 Dated ______Dated ______Surprising statistics... Food production timeline How long does it take to produce the food that we eat? The answer might surprise you. It takes about 7 the same time to produce a 6 lb. salmon as it does an 1100 lb. steer. The following chart shows weeks 17 to harvest for major protein items. *Weeks until first egg produced, 5 per week are produced thereafter. 19*

72 76

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38 • URNER BARRY’S REPORTER / FALL 2006

X ______Dated ______Sign here for approval and fax to: 732-341-0891 Advertiser Index... heritability American Egg Products Inc...... 9 Continued from page 1 ASC Meyners...... 26 were influenced by the environment. The Australian Premium Brands, Inc...... 3 cabbage, carrots, cauliflower, green beans, heritability was determined by examining mushrooms, onions, apples, bananas, how similar the liking for foods was between Bird-In-Hand Farms, Inc...... 13 peaches and fruit juice. the identical and fraternal twins. Boston Lobster Company...... 8 Byrd International...... 21 Being that identical twins share all the High protein foods were found to have a Carolina Classics Catfish...... 18 same genes and fraternal twins share only higher “heritability factor” than vegetables. Catelli Brothers...... 37 half, researchers were able to decipher which When it comes to vegetables and desserts, food preferences were inherited, and which Wardle says that children might emulate Chiappetti Wholesale Meat...... 15 their parents’ enthusiasm or distaste and Chore Time Brock...... 37 also suggested a food’s availability as being Cooper Farms...... 5 UPDATE YOUR a large influential tool. Deb-El Food Products...... 7 Eastern Poultry, Inc...... 14 “Finding out more about why children FREE LISTING like and dislike foods is important in Empacadora Celaya S.A. de C.V...... 31 helping us understand the problems of eSignal...... 11 in the obesity,” said Wardle. “Childhood obesity Farbest Foods, Inc...... 6 can lead to health problems later in life Galaxy International, Inc...... 13 next edition of including cancer.”UB Global Fishing Inc...... 35 Urner Barry’s Harbor Seafood...... 40 Harvest Meat Company, Inc...... 9 Meat and Poultry Hickman’s Egg Ranch...... 23 Editors Note: This article first appeared on foodmarket.com Hidden Villa Ranch...... 15 Directory June 14, 2006. For subscription and other information about foodmarket.com, please contact 800-932-0617. H.W. Greenham & Sons PTY. LTD...... 39 HRR Enterprises, Inc...... 24 Jason’s Foods Inc...... 6 Kendell Seabass...... 15 L & S Food Sales Corporation...... 30 Maple Leaf Farms...... 11 Moark...... 29 Mountain States Rosen...... 2 NPFDA...... 38 Northern Beef Industries...... 36 Nucal Foods, Inc...... 11 Pierce Trading International...... 36 Urner Barry Publications, Inc. is in the process of compiling the next edition of Protein Alliance, Inc...... 25 Urner Barry’s Meat and Poultry Directory Radlo Foods, LLC...... 33 and our Prospector - Directories on Disk Sampco...... 5 contact management software. Schiltz Foods, Inc...... 25 Submit your information Sea Port ...... 19 On our Web site at Sigma International, Inc...... 22 www.urnerbarry.com Stewart Miller Incorporated...... 6 Click on Taurus Foods, Inc...... 14 “Update Directory Listing” Turkey Valley Farms...... 7 Virgina Poultry Growers Co-op...... 8 For further information, Vista Food Exchange, Inc...... 12 call toll-free Wabash Valley Produce...... 27 (in the Continental US) Phone: 61 3 9644 6500 Westside Foods, Inc...... 10 Fax: 61 3 9081 8034 Willow Brook Foods...... 17 800-932-0617 Zephyr Egg Company Inc...... 37

FALL 2006 / URNER BARRY’S REPORTER • 39

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

Date ______We Are Family. We've got all the Seafood you need!

Catch 24 Advertising & Design 150 West 28th Street, Suite 601, New York, New York 10001 646.230.8013 fax 646.230.8011

CLIENT: Harbor Seafood COLOR: 4 PROCESS Urner Barry Publications, Inc. TITLE: Family Ad FOLDED SIZE: NA P.O. Box 389, Toms River, NJ 08754-0389JOB NUMBER: HS-105-06 FLAT SIZE: 7.5” x 7.625“ CONTACT: Mike Macchione PAGES: 1 EMAIL: [email protected] STOCK: NA RELEASE: TBD BINDING: (NA

40 • URNER BARRY’S REPORTER / FALL 2006