Inside this Food Report



VOLUME 8
ISSUE 10


October 1, 2017

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Hello Everyone,

There is a chill in the air, leaves turning red and yellow, pumpkins flashing their orange, yellow and white in supermarkets everywhere and it can only mean one thing……Autumn has arrived!

Corn season in the U.S. is coming to a close soon. Most processors will try to go as long as possible before frost sets in. We are hearing reports of lower yields and some processors not meeting budgets. The Midwest has struggled this year with a cool and rainy season and we are getting the impression that sweet corn will be a tight commodity this coming year! Will know more when the season is fully completed in the next few weeks.

As we begin October Mr. Jose Castillo and Mr. Ryan Abbot are in Europe to visit our suppliers as well as attend the Anuga Exhibition.
With food professionals from all over the globe Anuga always promises to be a wonderful event and learning experience. We look forward to seeing many of our buyers and suppliers at this show.

In closing we cannot help but mention the horrific event in Las Vegas this past Sunday evening. Our thoughts and prayers go out to all those affected.

All The Best,

Betty And The Noon International Team


CropVeggies United States

Sweet corn harvest is still underway in the Pacific Northwest. To date approximately 85% of the crop is harvested, while some processors are reporting less than that. Weather has been mild and sunny with spells of cooler weather. The yields and quality are being reported as average and there are processors who are reporting that they will not meet their budget this season. Processors are hoping to run until end of October in order to come in on budget, however there is concern about frost.

The Midwest region’s sweet corn season is coming to a close. Rain and cool temperatures throughout Wisconsin and Minnesota this season was a struggle for all processors there, however the latter part of harvest resulted in good yields and quality so some processors were able to catch up and should come in under budget.

Potato yields in the Colombia basin have been reported as improved from last season, however variable. Potatoes now going into storage. Solids are reported as above average which has helped with recovery rates. Raw material contracts are expected to increase next season due to the new capacity coming on line in both the Colombia Basin and Idaho.

Mexico: The summer season broccoli output in Mexico has been disappointing. Fresh market diversions have hurt the industry for several months. California’s unseasonal hot weather sent suppliers to Mexico for fresh broccoli and as a result there was less product for the freezers. In addition the summer in Mexico has been unusually hot and humid and has resulted in problems with low quality material hindering supply further. Processors in Mexico are offering up higher prices for raw material by approx.. 30% in order to support their programs. Transplantations have ramped up in an effort to be in peak production during the very busy holiday season November/December.

Guatemala: Broccoli in peak production. Quality and yields are good this season due to favorable weather conditions.

Europe: Northern Poland has advised about a 30% to 40% drop in their corn yields this season. Due to cool weather and rain the season has not been a good one. The cold weather is setting in but processors there will continue to harvest what they can.


Poland's Dismal Corn Season

It seems overall Europe has had a difficult vegetable season. Europe’s main vegetable producing regions experienced a very warm and dry spring and start to summer. Lack of rain and the heat affected the growth of all crops, including green peas. Belgium has reported a projected pea crop loss of possibly 25% suffering the driest spring in more than 50 years. Severe drought in Italy over this summer has affected all crops in that area, especially Italy’s Kiwi crop in the Lazio region. Europe’s potato harvest is completed and final information is expected to be released by the North Western European Potato Growers at the end of October.

Thailand: Winter crop pineapple has started and indications are that
the season should be a good one.

China:

Autumn is arriving and cooler temperatures and contrasting rainy and sunny days have been good for some crops. Fortunately there have been no major typhoons to hurt crops in Zhejiang and Fujian province.

Shandong Province: Edamame processing finished in September in Shandong province. The quality this season is average with lower blemish count which is better than last season. Price is stable . Raw material price declined slightly.
Taro season will begin soon. Planting area has increased by 30 % this season and prices are expected to decline.

Zhejiang Province: Lotus root harvest has started. Due to cooler temperatures the harvest is slow. Factories are waiting for the harvest high peak later this month.
Both broccoli and cauliflower are in the transplant stage.

Fujian Province: Okra season is winding down and both quality and prices are good. Production for autumns crop edamame has begun and quality to this point is good.



Consumer Trends Test Food Safety

In New York City, a new type of dessert has set off a fresh wave of internet buzz. At cookie dough cafes, scoops of edible cookie dough are piled into sugar cones and topped with sprinkles, whipped cream, candy, and more.

This trend is the natural result of something we have known for years: People like to buy pre-made cookie dough and eat it raw. In 2009, 72 people across 30 states were sickened by the same strain of E. coli from Nestle Toll House pre-made cookie dough. In 2016, this habit landed 38 people across 20 states in the hospital, also sickened with E. coli.

All of the pre-made cookie dough was wrapped in packaging with clear warnings about the risk of illness, but it didn’t stop people from taking the risk. Surprisingly, the 2016 E. coli outbreak was caused by the flour used in the cookie dough mixture. Because flour is seldom eaten raw, most flour manufacturers do not heat the flour to kill bacteria that might be left over from rodent or bird exposure. To solve this problem, cookie dough cafes use ready to eat flour that has been heat-treated, plus pasteurized eggs or eggless recipes to guard against salmonella.

However, consumer trends and safety, extends beyond cookie dough cafes, affecting frozen fruits and vegetables that are frequently added to smoothies without heating. The healthly smoothie trend has been active for some time now, however trends such as these point to a growing movement among food safety experts who believe we should ensure food is safe as people actually consume it, even if that differs from how they are instructed to prepare it. All of us in the frozen fruit and vegetable industry have been affected by new FSMA rules and regulatation to achieve a ready to eat product to ensure consumers safety.

But what about meal delivery kit services and convenient delivery options such as Uber Eats which rely on transportation that is not well regulated , leaving consumers without assurance that their food has been kept at safe temperatures? Or restaurants who are embracing produce from small local farms which are not always inspected for cleanliness or that hydroponic hanging garden in your favorite restaurant which could be touched by restaurant goers and then sent to the kitchen to be part of your meal.

Does the U.S. FDA code address these concerns, are food delivery companies regulatated? There are many more questions to ponder going forward in order to keep consumers safe against the new and changing food trends.


Can Broccoli Give Us An Anti Aging Pill?

From apocryphal tales of the Fountain of Youth to countless science fiction stories, we have always been fascinated by narratives that promise to reverse aging. But what if an anti-aging pill wasn’t so far-fetched after all?

Some researchers believe they are onto a cure for our aging woes. Scientists at Washington University School of Medicine recently conducted a study in which they treated lab mice with infusions of a compound called nicotinamide mononucleotide (NMN). The additional NMN jump starts the production of a compound that promotes energy metabolism.

Although the scientists did not measure whether the treatment extended the lives of mice, they did find that the mice were less likely to have problems associated with aging. The mice who had been given extra NMN gained less weight, showed healthier levels of blood sugar, experienced improved eyesight, and managed to convert food into energy more effectively.

Although these promising effects might seem unattainable, the NMN used in the lab tests actually occurs naturally in broccoli and other members of the cabbage family. But until we have access to a pill capable of delivering a mega dose of NMN, you still reap health benefits from adding broccoli to your diet.

Besides being very low in calories, broccoli offers Vitamin C, Vitamin K, and Vitamin A, which collectively help the body grow and repair tissue, support healthy eyesight, and promote healthy blood clotting. Broccoli also provides crucial minerals, including potassium and calcium. Finally, broccoli is a reliable source of fiber and a compound called indole-3-carbinol, which produces a substance that may help the body fight cancer.

To enjoy the maximum impact of these health benefits, never cook broccoli for more than a few minutes. You can keep it simple by lightly steaming your frozen broccoli and serving it with a dash of sea salt, a sprinkle of red pepper flakes, and a squeeze of fresh lemon juice.

Although we might not have an anti-aging pill just yet, still another terrific reason to eat your broccoli!





Millennials Are Raising the Next Generation to Go Organic

As a new generation of consumers comes of age, food producers around the world are eager to learn how their tastes might affect the economy.

A new study from the Organic Trade Association found that Millennials, the largest consumer group in the United States, are more committed to buying organic food than any other generation, and that their preference for organic grows when they become parents. The survey included 1,800 households, and 2017 marked the first year that households without children were included.

Millennials, or individuals who are currently between 18 and 35, value healthy food. Their purchasing behavior shows that they prefer to avoid foods that have been treated with chemical pesticides, as well as meat and dairy with added hormones and antibiotics. They are less likely to buy highly processed and artificial foods that may have satisfied the cravings of older generations.

Approximately 20-25% of Millennials are currently parents, and it is predicted that the number will increase to 80% within the next 10 to 15 years. According to the Organic Trade Association’s survey, having children increases the likelihood that Millennials will often buy organic food from 33% to 42%.

Similarly, the survey found that the percentage of Millennials who believe it’s important to purchase organic food increases from 21% to 30% once Millennials have children. Finally, over half (60%) of childless Millennials surveyed always or often look for the USDA organic seal while grocery shopping, compared to the 73% of Millennial parents who always or often look for the seal.

These numbers tell a compelling story about the future importance of organic food, which generated $50 billion in sales last year. Millennials’ growing commitment to organic food suggests that their children may also grow up to value the organic foods they were raised on.

Millennials current preferences will play a major role in the future of organic food.




Happy Halloween



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