Chicken of the Sea Frozen Food and Empress - Urner Barry ...

2 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011www.apbbeef.com

GOAL 2011 goes to Chile,‘the end of the world’...Conference theme:double in a decade—sustainablyContributed by Global Aquaculture AllianceThe eye-opening realities regarding major global shiftsin seafood consumption revealed during GOAL 2010in Malaysia will be further addressed at GOAL 2011,scheduled for November 6 - 9 in Santiago, Chile.GOAL 2011’s host city , Santiago, is Chile’scapital. The bustling city anchors thenorthern section of the central valleybetween the Pacific Ocean and theimpressive Andes Mountains.“Assistingaquaculturistsin answeringgrowing foodneeds will be animportant roleof GAA in thenext few years.”“The kind of information presented by last year’s GOALspeakers, such as the explosion of the global middle classand the fact that China will soon have to import hugeamounts of seafood for its populace, plays a key role inplanning for the leading seafood companies and groupsthat attend GOAL,” Wally Stevens, executive directorof GOAL organizer Global Aquaculture Alliance, said.“GOAL has become an important piece in the puzzle ofsuccess in international seafood commerce.”Photo courtesy Armin RamírezSince 1979Poultry SPecialtieS, inc.All Categories PoultryRetail • Food Service • Industrial • ExportProfessional Sales & Procurement ServiceCall Jim, Tommy or Jason479-968-1777(Fax) 479-967-1111P.O. Box 2061 • Russellville, ArkansasEmail: POULTRYTRADERS@hotmail.comWhen the Global Outlook for Aquaculture Leadership conference seriesconvenes in Santiago, its first stop in the Southern Hemisphere, the GOALprogram will include summarized data on global fish and shrimp productionand markets, but then go beyond the numbers to address issues, project trendsand identify opportunities.At GOAL 2010, Stevens challenged the global aquaculture community toquickly adjust to meet the world’s soaring demand for seafood. That challengequickly became the theme for GOAL 2011: “Double in a Decade—Sustainably.”Assisting aquaculturists in answering growing food needs will be an importantrole of GAA in the next few years. By bringing together hundreds of seafoodand aquaculture leaders, GOAL 2011 will provide a forum in which to examinesuch emerging issues and seek collaborative solutions.4 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

cholesterolif individuals opt for low-cholesterol foodsthroughout the day. The 2010 DietaryGuidelines for Americans suggest thateating one whole egg per day does notresult in increased blood cholesterollevels and recommend that individualsconsume, on average, less than 300 mgof cholesterol per day. A single large eggcontains 185 mg cholesterol.To celebrate thegood news abouteggs, Moark andSauder’s Eggs joinedtogether to donate100,000 eggs to theFood Bank for NewYork City on behalfof America’s eggfarmers.Some researchers believe the naturaldecrease in the cholesterol level of eggs could berelated to the improvements farmers have madeto the hens’ feed. Hens are fed a high-quality,nutritionally balanced diet of feed made upmostly of corn, soybean meal, vitamins andminerals. Poultry nutrition specialists analyzethe feed to ensure that the natural nutrientshens need to stay healthy are included in theirdiets. Nutrition researchers at Iowa StateUniversity are compiling a report to outlinepotential reasons for the natural decrease incholesterol in eggs.Nutrient-Rich EggsEggs now contain 41 IU of vitamin D, whichis an increase of 64 percent from 2002. Eggsare one of the few foods that are a naturallygood source of vitamin D meaning thatone egg provides at least 10 percent of theRecommended Daily Allowance (RDA).Vitamin D plays an important role incalcium absorption, helping to form andmaintain strong bones.The amount of protein in one large egg—6 grams of protein or 12 percent of theRecommended Daily Value—remainsthe same, and the protein in eggs isone of the highest quality proteinsfound in any food. Eggs are all-natural,and one egg has lots of vitamins andminerals all for 70 calories. Thenutrients in eggs can play a role inweight management, muscle strength,healthy pregnancy, brain function,eye health and more. At less than 15cents apiece, eggs are an affordableand delicious breakfast option.For more information on cholesteroland the nutritional benefits of eggs,along with recipes and cooking tips,visit www.IncredibleEgg.org.UBVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 7

Keeping America healthy…2010 dietary guidelinesaffirm role of lean proteinIn late January 2011, USDA SecretaryTom Vilsack and Secretary of Healthand Human Services Kathleen Sebeliusannounced the 2010 Dietary Guidelinesfor Americans. Both signed off onthe recommendations of the DietaryGuidelines Advisory Committee whosereport stated obesity to be the greatestthreat to public health.“The new Dietary Guidelines are basedon the best evidence, the best science,great participation from the wonderfuladvisory committee and lots of input fromthe public,” Sebelius said. “This is one ina series of tools to give Americans betterinformation about how to stay healthy,how to become healthier, how to make thehealthier choices that our kids are goingto need to be better students and beprosperous in the future.”The new 2010 Dietary Guidelinesfor Americans focuses on balancingcalories with physical activity,and encourages the importanceof making the best use ofcalories by having nutrientdense calories as opposed toempty calories.“The guidelines provide directionin terms of foods to avoid in greatamounts and foods to eat moreof,” Vilsack said. “More fruits andvegetables, whole grains, low-fatdairy, lean proteins including morefish and seafood; less sodium, less sugarand less saturated fat for sure.”specific groups like pregnant women. Keyrecommendations include:Your Direct SourcePremium red King CrabTraceable • SustainableRed King CRab • Snow CRabdungeneSS CRab • alaSKa CodPhone: 206.284.1947E-mail: mark@keyportllc.comWeb: www.keyportfoods.com8 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011X _____________________________________Underscoring that that the guidelinesaffirm the role that lean meat and poultrycan play in a balanced diet, AMI ExecutiveVice President James H. Hodges said, “Meatand poultry products are some the mostnutrient dense foods available, are excellentsources of complete protein, iron and zincand maintain an excellent nutrition percalorie ratio. Complete proteins provide allof the essential amino acids necessary forgrowth and good overall health.”The guidelines include 23 key recommendationsfor the general public and six forCountry Charm EggDistributors, Inc.Quality Eggs in the Southeast* Since 1975 *Producers of CartonGraded Loose, Nest Run EggsContact Brent Booker • (706) 652-2164PO Box 370, Gillsville, GA 30543• Increase in vegetable and fruit intake;• Consume at least half of all grains aswhole grains;• Eat a variety of protein foods;• Increase the amount and variety ofseafood;• Replace protein foods higher in solid fatswith choices that are lower in solid fatsand calories and/or are sources of oil.“It is noteworthy that the government’sprevious recommendation that consumerseat five to seven ounces from the meat,poultry and beans group will remainunchanged. This makes sense because theDietary Guidelines Advisory Committee’sdocuments show that the meat, poultry,fish, eggs, nuts group is the only groupthat is consumed in the recommendedamount,” Hodges said.More consumer-friendly advice andtools, including a next generation FoodPyramid, will be released by USDA andHHS in the coming months. Details ofthe new Dietary Guidelines as well assome online tools to help implementthem are available at www.usda.gov andwww.dietaryguidelines.gov.UB

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Another sold-out venue…Urner Barry hosts Seafood Import Workshop in MiamiSince 2007, Urner Barry has played hostto Seafood Import Workshops throughoutthe United States which have enlightenedattendees about the specifications,classifications and other legal regulationsbuyers and sellers of seafood in theUnited States face. Presented by RichardE. Gutting Jr., attorney and well-knownexpert on importing seafood with firsthandknowledge of agency requirementpolicies, the workshops aim to improvecompliance and provide valuableinformation from knowledgeableprofessionals.This past January, attendees from seafoodcompanies on the East Coast attendedthe sold-out Urner Barry Seafood ImportWorkshop in Miami, Florida, and hadthe opportunity for a lively exchange withNOAA enforcement personnel aboutcurrent rules on importing seafood.The workshop, led by Dick Gutting,included speakers Andy Furner fromTrace Register, Ray Markley fromShorepoint Insurance, and Jeff Radonskiof NOAA enforcement, and Mary Snyder,formerly with the FDA, and covered topicssuch as the new food safety legislation,managing sustainability and traceabilityrequirements, third party audits andcertifications, product contaminationand recalls, the responsibility of seafoodexecutives for following legal procedures,and an overview of NOAA Office of LawEnforcement’s role concerning seafoodimport/export.Urner Barry hosts the Seafood ImportWorkshop series several times a yearthroughout the country. If you wouldlike to see the next workshop take placein your area, please contact MaryAnn@urnerbarry.com.UBLaws that govern the buying and selling of seafood…New supply-chainrisks and opportunitiesBy Richard E. Gutting, Jr., Attorney49DEEP SEASHRIMPImporting Companyinfo@deepseashrimp.comwww.deepseashrimp.comThe Urner Barry workshop onimporting seafood included severallively discussions about the recentuptick in Lacey Act prosecutions.Thanks to the participation of NOAAFisheries Special Agent Jeff Radonski,we were given an inside look at thedifferent fishery laws that governthe buying and selling of seafood.Jeff’s message—which is important torepeat again—is to always check thefishery rules before you start buyingor importing a new seafood item.Each species is different, and it’s easyto get into trouble if you don’t fullyunderstand the rules.Ray Markley from ShorepointInsurance Services explained howinsurance companies are trying tostay ahead of the regulatory changesimpacting seafood buyers and theexpanded risks they pose. Whatimpressed me was Ray’s discussion of anew insurance policy he helped designthat will cover legal defense costs andsome losses if you and your companyare prosecuted under the Lacey Act.Andy Furner from Trace Registerbrought us up to date on the expandinguse of third-party certifications andtraceability systems in the supply chainand what additional developmentsseafood buyers should expect. Andycommented that the major drivers forchange are retail buyers and NGOs;that most large buyers are demandingcertifications and traceability andthat as a result, the way seafoodimporters are interacting with theirforeign suppliers on food-safety andenvironmental issues is changing.My colleague Mary Snyder told us the“good news” about the new food-safetylaw is that seafood firms are aheadof the curve with HACCP. Her “badnews” is that seafood will come underincreased FDA scrutiny—and if FDA’sbudget is not increased, the agencywill require seafood firms to pay formore third-party inspections andcertifications.UB10 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 11

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Let’s order some apps...Feed your smart phonethese new food appsWhether you are looking for recipes, needto locate a mobile restaurant, or just needinformation aboutyour food, an‘App’ (application)for your SmartPhone is an opportunitymany companies are taking toconnect with their customers.Here we’ve listed several of the latest ones.Using the Whole Foods Recipes App,shoppers can compile a list of ingredientsfor their favorite healthy meals or search foritems in categories like Cooking with Kids,Quick & Easy, or On a Budget. Naturally, itwouldn’t be Whole Foods if you couldn’talso see recipes that offer you low fat,vegetarian, vegan, and gluten-free. SearchWhole Foods Market Recipes for deliciousrecipes that include everything from dinnerentrees to breakfast and beverages.When you want to eat something equallydelicious, but probably not as healthy,you can locateyour favorite “For those whorestaurant onneed to bewheels withvery carefulMobile Meteor’sFood Truck App.about whatThese moving goes intoeateries switch their body, Mylocations Food Facts is aregularly,wonder.”so this Appis designed to help regulars find theirfavorite one.Dieting has just been made easier with theWeight Watchers App. Track and calculatePointsPlus values, log your weight, andreceive ideas for meals right on your phone.For those who need to be very carefulabout what goes into their body,MyFoodFacts is a wonder. This App is usedto scan bar codes of items at the store sousers can see a complete list of ingredientsand be alerted if their allergen is included.The government is also doing its jobto keep consumers safe through theRecalls.gov App. Receive alerts whenrecalls are announced by the FDA,Department of Agriculture,Consumer Product SafetyCommission, and even theNational Highway TrafficSafety Administration.Peapod, the home and officegrocery delivery service,has made groceryshopping even easierwith their PeapodMobile App.Now customers can updateshopping lists, check weeklyspecials, and change their daily deliverywith the touch of a button.UBwww.lamonicafinefoods.com©iStockphoto.com/ _zakVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 13

InnovationThat DeliversA Variety ofHousing SystemsAn Easter holiday symbol based in reality...No dye necessary!Chore-Time’s VERSA Fully Enriched ColonySystem has earned the AmericanHumane Association Seal of Approval.©iStockphoto.com/Deanna BeanCHORE-TIME® Aviary SystemCHORE-TIME® Nest SystemWhen one considers the holiday ofEaster, it is easy to make a quick jumpto the customs attributed to the Sundaycelebration. One observance of theholiday readilydefies our “…certain typesunderstanding of chickensof the animalwhich possesskingdom;the “blue egg”i.e. a largerabbit hidinggene, allowingmulti-colored them to beeggs for us to able to lay infind in the various colors.”morning. Ofcourse, we know that rabbits don’t layeggs, and if they did, the likelihood oftheir being multi-colored would be quitelow. However, had this Easter customutilized an actual egg-laying chicken as the“Easter Chicky,” instead of a bunny, theaccepted symbol of the Easter Egg wouldhave a basis in reality. This basis wouldbe due to certain types of chickens whichpossess the “blue egg” gene, allowing themto be able to lay eggs in various colors.This has earned these fowl the descriptivetitle of “Easter Egger.”breed characteristics more than 50% of thetime, they are not considered Easter Eggers.These two breeds, however, and the EasterEggers are descended from the same threefounder breeds: Quechua, Quetro and theColloncas, with the Eggers comprising theuncategorized chickens.These three groupings of birds generallyproduce eggs carrying a light bluecoloration (thus the blue egg gene), butcolorings can range to a pink hue or evengreen. Although not falling into a specificbreed, the production of their colorfullyshelled eggs has earned them associationto the highly celebrated holiday of Easter.Perhaps this year, instead of investing incolored dyes, pick up an Easter Egger andlet Mother Nature do the work for you!UBCHORE-TIME® Modular Manure Belt CageContact us today for Chore-Time’scomplete egg production package!Chore-Time Egg Production SystemsA Division of CTB, Inc. Phone: 574.658.4101www.choretimeegg.comegg@choretime.comThe Easter Egger chicken has been looselydefined as any chicken containing the blueegg gene, but not fully meeting the breeddescription as laid out by the AmericanPoultry Association (APA) and/or theAmerican Bantam Association (ABA).This indicates that this type of chickendoes not fall into any specific breedand can be considered a mixed-breed ormutt. Some pure breeds contain the blueegg gene, namely the Araucana and theAmeraucana, but as they fit their definedAraucana Hen (Easter egger).©iStockphoto.com/Robin Arnold14 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011CTB ADVERTISING

Protein companies honored…Sysco announces“supplier of the year’’ awardsSysco announced that Sanderson Farms, Inc. has been named Sysco’s2010 Supplier of the Year. The award was presented at Sysco’s SuperRegional Conference held in Houston, Texas, February 1, 2011. This is the16th year that Sysco has annually recognized its top performing suppliers.The other companies in the top ten are listed at right.The 2010 Supplier Recognition recipients were selected from over 2,000eligible suppliers located across the world. The top 100 were selectedbased on key business performance metrics with critical evaluation bySysco’s U.S. broadline distribution companies and Sysco’s corporatemerchandising, sourcing, quality assurance, and supply chain departments.Also announced are the winner’s of Sysco’s Seventh Annual HeritageAwards. The Heritage Awards are presented to Sysco’s top women andminority owned businesses that supply food and food service supplyproducts through Sysco. This year’s recipients include Gold MedalistRenaissance Man Food Services (Savannah, GA); Silver Medalist SignatureBreads, Inc. (Chelsea, MA); and Bronze Medalist Carla’s Pasta, Inc. (SouthWindsor, CT).UBGoldAwardWinners1 Sanderson Farms, Inc. Laurel, MS2 Pacific Coast Producers Lodi, CA3 Arista Foods Wilton, CT4 Dean Foods/Morningstar Dallas, TX5 Pactiv Corporation Lake Forrest, IL6 JBS Pork Greeley, CO7 National BeefPacking Company, LLC Kansas City, MO8 Taylor Farms Salinas, CA9 Ventura Foods, LLC Brea, CA10 Ralcorp Holdings, Inc. Downers Grove, ILAdapted from an article which originally appearedon Seafoodnews.com on February 15, 2011YOUR LENDER OF CHOICEFOR FOOD AND AGRIBUSINESS CAPITALWhether you’re looking to expand your operation,refinance an existing mortgage or recapitalizeyour balance sheet, MetLife can tailor a loan tofit your needs.• Food and agribusiness lender for over 90 years• Fixed and adjustable rate mortgage financing• Competitive interest rates• Flexible terms and structuringRates are attractive—contact yourMetLife agribusiness representative today.Bradley HibbertOffice: 309-662-1343 ext. 16Cell: 309-825-2726Email: bhibbert@metlife.comBrad VisseringOffice: 309-662-1343 ext. 19Cell: 309-530-8731Email: bvissering@metlife.comRegional Office: 309-662-1343www.metlife.com/agAgricultural Investments© 2011 METLIFE, INC. PEANUTS © 2011 Peanuts WorldwideVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 15

Cobia: species of the future…Waiting for the Blue RevolutionA couple of years ago, the industrywas talking about Cobia being one ofthe species of the future. Although itsproduction has not taken off like thatof pangasius, or other relatively “new”species, the expectations are still onthe table; at least, that is what a teamfrom the University of Miami and RiceUniversity called “Blue Revolution SeaFarms” thought. This team formed bySean Surcouf, John Stieglitz, AaronWelch, Ronald Hoenig, and Preston Carr,recently put forth a plan to farm Cobia inU.S. waters.This is how it all started. A nativeof Southeastern Louisiana and asuccessful pharmaceutical salesman,Sean Surcouf decided to make acareer change and study his MBA atthe Jesse H. Jones Graduate School ofBusiness at Rice University. With anentrepreneur’s mentality, and beingfrom Louisiana, the combination of aseafood business plan sounded simplycongruent.Sean began his research and foundthe need for more fish farming inthe world and decided that this was thebusiness to go after. After finding that theUniversity of Miami had been workingon Cobia farming for the last decadeor so, he went on and traveled to theWorld Aquaculture Society event inVeracruz in 2009 where he knew thatthe Biologists from the University ofMiami were going to be presenting. Hemet them and started a business plan.In fact, not long after, the businessOffshore operations.www.quirchfoods.com16 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

plan presented by the newly formed BlueRevolution Sea Farms team at the 10thannual Rice University Business PlanCompetition, won the award for “bestwritten plan.”In an exclusive interview with Urner Barry’sReporter, Surcouf said that “Global fisherieshave been declining for years. Along withthat, seafood demand has been risingsteadily. This is the collision point wherewe wanted to come in.” He further added“Blue Revolution was a great team becauseof a synergy in skill-sets. Ron, John, andAaron have proven time and time againthat they can replicate the life cycle ofhigh value marine finfish. Preston and Icompliment it by bringing the expertise incapitalization and commercialization of theproject.” The team had a vertical plan thatwas constituted from the brood stock tothe fingerlings, to the final product.The intent of the Blue Revolution SeaFarms Team was to market a premiumbranded product, and more importantlya product made in the U.S. “By havingour offshore farm in the Gulf of Mexico,we would realize a competitive advantageover foreign Cobia competitors. Cobiaproduction in U.S. waters would give BlueRevolution Cobia the product attributesthat customers want. Consumers aredemanding a chemical-free product. Ourfish would be freshest to market, andwould be marketed under a hormone-free,antibiotic-free, and mercury-free label.Lastly, due to the country of origin label,we could market our fish with a ‘Made inthe U.S.’ label, which I strongly believegives us a consumer preference.”However, the project was not withoutobstacles. Despite having the financialsupport from investors, a well-written plan,a group of expert biologists on the speciesand its farming, “the U.S. currently lacksthe necessary regulatory process for offshoreaquaculture in federal waters, andthus, the plan is currently still stuck.”While the members of the BlueRevolution Sea Farms team have movedon to pursue other opportunities withinthe aquaculture industry, Sean remainshopeful that he can again put his planinto action. Recently there has beenpolitical activity surrounding offshoreaquaculture that gives us hope for the nearfuture.” Back in 2009 the Gulf of MexicoFishery Management Council, whichregulates fishing in federal waters in theGulf, proposed an aquaculture plan tothe National Oceanic and AtmosphericAdministration (NOAA). But becausethere was no federal policy, NOAA didnot block it and is now working on theguidelines. On February 9th, PresidentBarack Obama’s administration said itsupported fish farming in federal watersand will publish the final policy guidelinesin order to regulate offshore aquaculture.If that happens, you can be sure Sean willput a team back together and do his bestto make Cobia production in the Gulf ofMexico a reality.UBRed Lake NatioN FisheRy“Home of the World Famous Red Lake Walleye”Red Lake Nation Fishery19050 Hwy #1 EastPO Box 56Redby, Minnesota 56670Wild Caught Product • Sustainable FisheryAnyone can purchase our“World Famous Red Lake Walleye”at plant location in Northern MinnesotaHours: 8am-5pm CT M-F(Can make appointment for after hours or weekends)Capabilities to overnight via FedEx or other carriers anywhere in the countryOpen tO the pubLicFor Pricing and Availability:Website under construction. Follow us on Facebook.The offshoregrowout phase.Fingerling productionin the hatchery.Phone: (218) 679-3513 or(218) 679-4274Toll Free: 877-834-2954Fax: (218) 679-3093Email: zaagaate@paulbunyan.netVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 17

Feasting on festival fare...Holiday foods fromaround the world:Easter©iStockphoto.com/Dušan ZidarTURKEYVALLEYFARMSThe BIGGEST Little Companyin the Turkey IndustrySpecializing inWhole Turkeys, Breasts,Turkey Parts, Ground Turkey,Sausage Products, & RoastsRetail & Foodservice • Tray PackPrivate Label Packing112 S. 6th Street • P.O. Box 200Marshall, MN 56258Phone: 507-337-3100www.turkeyvalleyfarms.comTraditionally in America,we associate two foodsdirectly with the Eastercelebration; ham and eggs.Looking throughout historywe are able to find thereare interesting, time-relatedreasons why these foodscame to be commonplaceduring the holiday.The generally acceptedglazed ham for dinnercame to have its linkbecause, prior to refrigeration, freshpork slaughtered in the autumn monthswould be cured to last and wouldn’tbe ready until springtime. Eggs, inaddition to being connected to rebirth,were originally forbidden during theobservance of Lent and would beconsumed in a celebratory manner onEaster. These two food items generallyjump to the forefront of our brains whenconsidering “Easter Foods;” however,around the world many other delicacieshave found their place within the Easterholiday. Let’s take a look at some:In Poland, the two most commonlyassociated Easter foods find a synthesistogether as jajka faszerowany. Also knownas Polish Stuffed Eggs, this creationcombines an egg with ham, cheese, sourcream and mustard stuffing, topped offby broiled buttery bread crumbs. Thisis usually served as a light appetizer andcan pair well with another Polish Easterdish, white borscht soup. The soup,bialy barszcz, varies from recipe to recipebut generally contains smoked or freshwhite Polish sausage, buttermilk, ham,bacon, and sautéed vegetables in somecombination. It has been said, whiteborscht soup is generally consumed onthe morning of Easter Sunday.Spanish and Italian cultures have producedtraditional Easter foods similar to oneanother in the production of a meatinfusedbread dish. In Italy, the traditionalmeal is sausage bread generally containingsautéed hot Italian sausage, pepperoni,mozzarella, parmesan, eggs and parsleybaked into a crisp bread crust. The Spanishvariety varies throughout the country withsome versions resembling a pie, and some aloaf of bread. The Hornazo dish is stuffedwith pork loin, spicy chorizo sausage andhard-boiled eggs. Traditionally, as we haddiscussed, eggs were considered meat andcould not be consumed until after Lent.This led to their inclusion as a primaryingredient in the Spanish ‘Hornazo.’In addition to the entrée varieties of foods,many bread products have made a directlink with the Easter holiday. Sharing thesimilarity of the other dishes, these foodstend to contain many eggs. Some examplesof these types are the pinca bread ofSlovenia which is often brought to Eastermass, Easter biscuits which are typicallygiven as gifts to guests on Easter Sundayin England, and the paska is Easter breadconsumed in Eastern European countriessuch as Ukraine and Slovakia.While only a brief look into many of theregional delicacies found around the worldwith connections to Easter, this list hasbarely scratched the surface. As you lookto make plans as a host or guest this Easter,perhaps consider stepping outside thebox of ‘Glazed Ham and Easter Eggs’ andpreparing an international delight. Thereare enough options available across theglobe to satisfy almost any palate. Enjoy!UB18 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011X _____________________________________

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Fat offers flavor…What ‘lean’ means in beef marketingPeople sometimesforget that meatshave essentialdietary fats. “Theyare an incrediblesource of protein,and all the aminoacids that areneeded for health,”says Dr. BetsyBooren, director ofscientific affairs forthe American MeatContributed by Certified Angus Beef Institute Foundation. “They also havenutrients like iron, zinc, niacin, selenium,To address health concerns, food market riboflavin and other B vitamins.”labels Lean tout “reduced beef fat,” that “low fat” delivers or “no on tastefat.” Twenty-four Meat products cuts join from in to the the Certified extent Angus But Beef to ® be brand considered fit the “lean” USDA by USDAthey criteria can be for described lean beef. as “lean.”definition, meat must contain less thanLean beef that delivers on tasteTwenty-four cuts from the Certified Angus Beef®brand fit the USDAcriteria for lean beef.Lean beef that delivers on tasteTwenty-four cuts from the Certified Angus Beef® brand fit the USDA criteria for lean beef.“…flavordoes nothave tobe thesacrificiallamb ofhealthyeating.”10 grams total fat, 4.5 grams or less ofsaturated fat and less than 90 milligrams ofcholesterol per serving.Hype about fat has led consumers tobelieve meat cannot be healthy if it tastesgood, so they buy lean beef from the Selectcase. But flavor does not have to be thesacrificial lamb of healthy eating.Many high-quality cuts of beef are “lean”as well. For example, the Certified AngusBeef ® (CAB ® ) brand is known for fullflavor but has 24 cuts that also hit the leanbeef target. Those range from roasts andbrisket to tenderloin steak.“A lot of processed products advertised aslean don’t have much flavor because theyare made with soy and added water todilute the fat,” says CAB’s Mark Gwin. “I’drather enjoy more flavor in a balanced dietand have a glass of water on the side.”“Intramuscular fat (IMF), or marbling,largely determines beef carcass value,”says Texas A&M University meat biologistStephen Smith. “Beef with more marblingtastes better to most people. And there’sa health benefit to eating well-marbledbeef.” It contains more oleic acid, whichcan decrease LDL cholesterol. The levelsof saturated and trans-fatty acids in beefdecrease with more oleic acid.Most lean beef cuts come from the roundor the chuck, but other products likethe brisket or 95% lean ground beef areincluded in the category as well. However,not all lean beef is equal.Smith and a team of researchers found thebrisket contained high levels of oleic acidwhile the plate and the flank had moresaturated fat than any of the others theystudied.*Cuts combined for visual purposes*Cuts combined for visual purposesLean: less than 10g of total fat, 4.5g or less of saturated fat, and less than 95mg of cholesterol per serving andper 100 grams. Source: USDA Nutrient Database for Standard Reference, Release 19.Certified Angus Beef ® brand data source: Oklahoma State University, January 2009. Based on cooked 3-ounce servingsLean: (medium less than degree 10g of total of doneness, fat, 4.5g 160˚), or less visible of saturated fat trimmed. fat, and less than 95mg of cholesterol per serving andper 100 grams. Source: USDA Nutrient Database for Standard Reference, Release 19.20 • URNER Certified Angus BARRY’S Beef ® brand REPORTER data source: / VOL. Oklahoma 6, NO. 2 State / spring University, 2011January 2009. Based on cooked 3-ounce servings(medium degree of doneness, 160˚), visible fat trimmed.Even though lean meats are considereda healthy food product, Booren advisesconsumers not to get carried awaywith eliminating fat in their diet. “Fatssometimes get a bad rap, but havinga level of fat, whether it’s saturated orunsaturated, is necessary for healthy livingalso,” she says.UB

Chicken becoming attractive alternative...Portrait of competing proteinsLooking at the chicken index and itsrelationship with competing proteins, wefind that its value remained comparablyflat throughout 2010. This lack ofpositive movement, at a time whenchicken was very marketable,can be attributed in part tohigh production levels whichresulted in generally adequatesupplies. At the beginningof 2011 we find a scenariosuggesting that chicken will25%once again offer a goodmarketing opportunity. Thechicken index’s percentage 0%change has declined short of10% since the fourth quarterof 2010 while each of theother protein indicators have-25%been on the rise. In otherwords, chicken is favorablypositioned in terms of valueand offers distributors and retailers theability to give U.S. consumers proteinat a more affordable price than eitherbeef or pork. Not only could this offer amarketing opportunity the other proteins50% Chicken, Beef, Pork, % Change ValueChicken IndexBeef IndexYS Pork Carcass Cutout ValueYS 136 Coarse grnd.81% CH, SE or NR-(TL)might not enjoy, but the potential forchicken producers to offset the veryhigh input costs that will be part of theproduction picture moving forward intothe balance of 2011.UBSource: Urner BarryVistaFood Exchange Inc.Domestic and InternationalSuppliers of PerishableFood ProductsSpecializing in:Importers / ExportersWholesale / TradingChiCken • TurkeyBeef • PorkfishConSIStentQualIty,DePenDableServICeFor Domestic Inquiries,Please Contact vincent louis attel. # 718-542-4401or Fax # 718-542-0042Website: http://www.vistafood.comE-mail: sales@vistafood.com • export@vistafood.comServICe CenterSBronx, NY • Blue Springs, MO • Hope Mills, NC • Forest, MSSan Antonio, TX • Colleyville, TX • Manchester, NH • Oceanside, CAVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 21

Let the facts speak for themselves…Not waiting for our JanuaryContributed byJohn Connelly PresidentNational Fisheries InstituteIn January of 2011 a long, confusing anddamaging chapter in the debate over thetheory that autism is caused by childhoodvaccines was finally closed. While someactivists hold fast to a belief in a causalrelationship, others still desperate foranswers are left back at square one. Thisis all after the medical journal that oncepublished the study that concludedvaccines caused autism later retractedthe article and another went a stepfurther, releasing a report that called theoriginal research a pure and simple fraud.The apparent scientific ruse, ostensiblydesigned to help parents protect theirchildren from autism, sent myriad momsand dads into a panic mode. Familieschose not to vaccinate their children andin the end did more harm than good.While rhetoric and rehashing continues,the published, peer-reviewed science onthe topic speaks for itself. These days thehealth benefits of seafood speaks for itselfas well. The one thing doctors and dietitiansawait is the day when a high-profilejournal points its finger at misguided environmentalactivists and snake oil salesmenand calls their duplicitous messaging a pureand simple fraud.However, the seafood community will notwait for that day to mold our messagingbecause the body of science that existsalready calls seafood scaremongering a fraud.Groups whose obvious, even stated,goals are promoting marine reserves,shutting down coal-fired power plants orcampaigning against sea turtle bycatch,continually hammer the public withmessages about mercury in fish that warnwomen, children and consumers at-largeaway fromseafood. Froman executionstandpoint itis strategicallysmart; tellsomeone theirfood is poisonand they’ll stopeating it—goalaccomplished.“This is thescience.These are thetype of factsthat exposethe anecdotalmusings of amedia-hungrydoctor,…”But today’s independent science doesn’tsupport this distortion. In fact, not unlikethe vaccine crusaders who drove familiesaway from protecting their children fromdisease, those who deliver this message domore harm than good.A Harvard study published just last yearin the American Journal of Clinical Nutritionstudied pregnant women and what theyknow about seafood. While many knowit contains mercury, few know it contains22 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

2011Omega-3s or why Omega-3s are essentialto healthy brain and eye development.Researchers found those same womenwere told to reduce their fish intake duringpregnancy and did just that. The womenreceived no encouragement to eat fishduring pregnancy.Score one for misguided activists:highlighting their own agenda at theexpense of the neurological developmentof America’s next generation.There has never been a case of mercurytoxicity in a fetus or in any consumerin this country as a result of the normalconsumption of commercial seafood.An independent, peer-reviewed study,published in the Seychelles Medical andDental Journal looked at mother/child pairsthat ate more than eight times the amountof seafood an average American does andfound no evidence of adverse effects. Infact a study in the Journal of Pediatrics foundjust the opposite, that higher Omega-3concentration (the thing the women inthe Harvard study knew little or nothingabout) is associated with longer gestation,better visual acuity at 6 months, and bettermental and motor skills at 11 months.This is the science. These are the type offacts that expose the anecdotal musingsof a media-hungry doctor, the distortedmiddle school science fair level research ofa self-described activist and the distortionsof fundraising environmentalists for whatthey are; a fraud.see world renowned, independent healthorganizations highlighting the scientificfact that mixed messages about seafood andhealth is doing demonstrable harm.With committed public healthresearchers at the Food and DrugAdministration focused on this issueand important consumer nutritioncommunications pieces like thegovernment’s Dietary Guidelines forAmericans reflecting the need to stopunnecessarily scaring people away fromfish, perhaps our January of 2011 is closerthan we think.Regardless we are not going to waitaround to call a fraud, a fraud.UB© Ilfede | Dreamstime.comDriven by the disconnect between publicconcern about seafood contaminantsand a growing body of seafood scienceconfirming benefits, the World HealthOrganization and the United Nation’sFood and Agriculture Organizationgathered a gold-standard panel of scientificexperts and asked them to provide a rulingon how we message about fish that wouldguide governments on better seafoodcommunications. They recommended thatexperts emphasize not only the benefits ofeating fish for heart health in adults andbrain development in babies, but the risksof avoiding fish for these groups. Here wewww.seafoodbysigma.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 23

Industry responds to gluten-free need…Gluten for punishment,a look at Celiac disease©iStockphoto.com/KLSbearWhile gluten was once nearly unheardof, and was unlabeled on many foodproducts, it’s almost become hard not tonotice the gluten-free labels popping upthroughout grocery store aisles and onrestaurant menus.Gluten is a protein composite that appearsin foods processedfrom wheat andrelated speciessuch as rye, barley,oat bran, wheatgerm, and farina.It gives elasticityto dough, helping“As many asthree millionAmericanshave Celiacdisease.”it to rise and to keep its shape, and oftengives the final product a chewy texture.Additionally, gluten is used as a thickeningagent in some sauces, soups, stews, saladdressings, and can be hidden in otheringredients as well.A number of people in the U.S. sufferfrom gluten intolerance in one form oranother and that number has increasedsignificantly in the past few years.Some people avoid gluten because of anallergy to wheat which causes such typicalallergic symptoms as itchy eyes, skin rashes,or diarrhea. Others are gluten intolerant,experiencing conditions such as bloating,joint/muscle pain, fatigue, and headaches.The most serious gluten condition is Celiacdisease, which affects the immune systemand can reportedly cause intestinal damageand serious diseases.30 YEARS OF NATIONAL SERVICE WITH PRIDE24 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011TRADERS OF AFULL LINE OFFRESH & FROZENPOULTRY PRODUCTSAlan Singer25 West Union StreetAshland, MA 01721Tel. 508-231-1426Fax 508-231-5256Hector Perez55 Miracle Mile, Suite 210Coral Gables, FL 33134Tel. 305-620-0700Fax 305-620-0366

All things Italy…New York eatery a true culinary meccaThe latest food market to thrill the palatesof New Yorkers is the brainchild ofculinary bigwig Oscar Farinetti. Two yearsafter Farinetti opened his groundbreakingfood and wine market in Turin, Italy, heteamed up with restaurateurs Mario Batali,Joe Bastianich, and Lidia Matticchio-Bastianich to bring the famed Italian foodand wine marketplace to New York.The culinary group transformed a 50,000square-foot space in the Flatiron Districtinto a culinary mecca. Featuring five sitdownrestaurants including Manzo, a finediningItalian steakhouse, a Neapolitanpizzeria, and a soon to be openedyear-round rooftop beer garden andmicrobrewery. The eating emporium alsohas a cooking school and retail sectionsfor Italian delicacies and wine, a cookbookstore and a kitchen store. Additionally, andto the delight of every gourmand, Eatalyfeatures cured meats and cheeses, fruitsand vegetables, fresh meats, fresh fish,PIZZA TO GOBostonLoBsterCompanyUS & Canadian Plants75,000 lb. US Capacity500,000 lb. Canadian CapacityDomestic &Overseas Air Freight5 Minutes FromLogan International AirportFresh & Frozen Lobster MeatAll sizes frozen shell on lobster tailsRaw & cooked lobster bodiesYear Round Supply OfJumbo & Hard Shell LobstersPhone 617-464-1500Fax 617-464-113126 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011handmade pasta, desserts and baked goodsand coffees. Part of Eataly’s mision is tocelebrate and foster understanding of theItalian table—a place where ingredientscome from people with names and faces.According to its Website, “Eataly is morethan a supermarket with restaurants.It is an energetic marketplace,an opportunity to tasteand take home theproducts of artisansThe market at Eataly isopen every day. Guestscan easily enter from 23rdStreet or 5th Avenue.24th STREETOLIVE OIL,VINEGAR & MORESCUOLAROSTICCERIABISCOTTIPASTIMARKETMANZODAIRYPANIWINE ELA PASTA DRIED PASTALA PIZZABUTCHERFISH MONGERIL CRUDOFORMAGGIBAKERYIL PESCEMOZZAFRESH PASTASALUMIRESTROOMS BOOK STOREBEERLE VERDUREHOUSEWARESFRESHPRODUCEINFO POINTLA BIRRERIACHECKOUTRooftopeer Gardenwho till, knead and press to bring you thehighest quality products at fair price.”Mario Batali recently described hisimported food hall Eataly as a “temple,”a place where “food is more sacred thancommerce.”Eatily is nothing short of epic, it is allthings Italy. At its core it’s a fancy Italiangrocery store with individual retaildepartments offering the best of everything(pastry, bread, butcher, cured meats,cheese, etc.)The market at Eataly is located at 200 5thAvenue in New York, NY with entranceson 5th Avenue and 23rd Street. It isopen every day from 10am-11pm, andits eateries are open daily as well.UBLA PIAZZA

New seafood publication launched…What every seafood buyer should know aboutUrner Barry is pleased to beexpanding our association withRichard E. Gutting, Jr., respectedattorney and seafood regulationexpert, with the launch of a newbook series, What Every Seafood BuyerShould Know About.CCERIASeafood buyers, no matter wherethey are in the supply chain, mustuse “due care” to avoid illegalproduct. Even the most experiencedbuyer risks criminal prosecutionand product seizure unless close attentionis paid to food safety, labeling, fisheriesconservation and international traderules. All too often these rules change andcostly mistakes occur, ruining the buyer’sreputation and that of his company.This series of product-specific guidesexplains how to buy responsibly and avoidmistakes. Each guide profiles a differentseafood product, explains the “affirmativeaction” buyers must take, and lists all keyagency requirements in the appendices.CAFFE VERGNANOCIOCCOLATODOLCIGELATERIAHONEY JAM& CONFECTIONS5th 5 AVENUEENTRANCECAFFE LAVAZZAn ewporT n ews, VaNOTECARELLANew editions for Shrimp, Salmon, Catfish,and Lobster will be released throughoutthe upcoming year.Author Richard E. Gutting Jr. is anattorney with the law firm of Redmon,Peyton & Braswell LLP and has beenactively involved in the regulation ofseafood in the United States for over30 years. He is the past President of theNational Fisheries Institute and hasserved on several governmental advisorycommittees regarding international tradeand seafood. Prior to joining the NFI in1982, he served as General Counsel forFisheries of the U.S. National Oceanicand Atmospheric Administration, counselfor the Subcommittee on Fisheries andWildlife Conservation of the U.S. Houseof Representatives, and as senior legaladvisor to the President’s Council onEnvironmental Quality. Prior to hisgovernment service, he practiced law asa specialist in oceans, environmental,and resources law. He received his lawdegree from Stanford Law School and haspublished numerous articles and papersconcerning seafood.UBCold sTorage warehousing and quiCk freeze CapabiliTy.TippMann has boTh!Check out Interstate Warehousing in NewportNews, Virginia, equipped with our new QFRZone to handle your quick freezing needs.Immediate Availability• 355,000 square foot multi-temperature facility• Import/Export USDA Inspection Room• Capacity to quick freeze 15-17 loads per day, withroom to grow• 15 divisible rooms• Public storage space AND lease options availableTM9009 Coldwater Rd.Fort Wayne, IN 46825(260) 490-3000qfrzone@tippmanngroup.comwww.tippmanngroup.comGet in the Zone!• QFR Zone technology uses improved airflow for more efficient freezing• Available for your freezer, too! (new construction and/or existing building)Tippmann has The space you need and The incredibleQFr Zone To FreeZe any palleTiZed producT. FasT.VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 27

to pick and choose their turkey, the resultsare always exceptional quality sandwichesat a great value,” said Brian Wells, FosterFarms, marketing manager - turkey.Polly’s PiesNTF awarded this foodserviceestablishment, also nominated by FosterFarms, with the T.O.M. Award in the “fullservice category” for its variety of fresh,locally grown turkey menu options.Jim Johnston, Butterball, LLC, (right center) presents the T.O.M. Award in the “Mid-Scale/Casual Dining”category to Cracker Barrel representatives (from left) Ron Schulz, Michele Varian, Todd Rodgers, Bob Doyle andWilliam Kintzler.“Polly’s Pies Restaurants’ specialty iscomfort food, and they reinforce thatwith the many different turkey offeringson their menu. They use fresh, locallygrown turkey products to enhance therestaurant’s menu. From omelets tosandwiches and center of the plate items,Polly’s brings patrons quality turkeyoptions,” commented Wells.Some of their signature menu itemsinclude Turkey Cobb Salad, Turkey BurgerSupreme, King Edward’s Club and ClassicTurkey Sandwich. Polly’s Pies is a privatelyowned family company that has been doingbusiness in Southern California for morethan 40 years. All Polly’s Pies operationsoffer high-quality food made from scratch.Jack Williams, Polly’s Pies, (center) receives the T.O.M. Award in the “Full Service” category from Foster Farms’representatives (from left) Tom Engels, Kathleen Romley, Yubert Envia, and Brian Wells.QuiznosAs the winner in the “quick casualcategory,” Quiznos offers toasty sandwiches,fresh salads and delicious soups.Wells added, “Quiznos is a pioneer of thetoasted sandwich and one of the nation’spremier restaurant chains for sandwiches,salads and soups. Their turkey is slicedfresh on premise and has a delicious ovenroasted flavor. Quality and savings arecritical to Quiznos’ menu offerings becausetaste and visual appeal are important tothis customer.”Quiznos has 4,000 operations throughoutthe United States and in 20 internationallocations including the United Kingdom,Canada and Mexico.All award recipients recognized that turkeywas used on their operation’s menu for itsgood value and high consumer appeal.“On behalf of NTF, it’s an honor torecognize these exemplary foodserviceoperations with our annual T.O.M. AwardCindy Chikahisa, Henry’s Markets, (second from right) receives the T.O.M. Award in the “SupermarketFoodservice” category from Foster Farms’ representatives (from left) Brian Wells, Rob Pitcher, Chris O’Sullivan,and Yubert Envia.in recognition of their excellence inmenuing turkey,” said Sherrie Rosenblatt,NTF’s vice president of marketing andcommunications.NTF members nominated the foodservicechains that exemplify the criteria of theT.O.M. Award. Entrant applicationsaddress questions regarding turkeymenu applications, the items’ consumerappeal, the promotion of menu itemsthrough marketing, and turkey’s foodcost percentage. A panel of foodserviceprofessionals rates the entries on consumerappeal, versatility, taste, value, and thebenefits of turkey application.All previous T.O.M. Award winners arerecognized on the federation’s Website inthe T.O.M. Award Hall of Fame locatedat http://www.eatturkey.com/foodsrv/tomaward.html.UBVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 29

Proper price will possibly prompt a purchase...A ‘deli-cate’ subjectDeli is a shortened form ofthe word delicatessen whichcomes from the German worddelikatessen meaning “deliciousthings to eat.” In the mindof the average person, a deliis defined as a place to buy avariety of meats and cheeses andquite possibly a side dish or two.These truths about delis haven’tchanged for years over, thoughsome other pertinent facts onthe topic have, particularly at theconsumer level.In the past decade Americans experienceda lot, and their ways of life changed, insome cases dramatically, as a result. Thehabits of today’s deli consumer certainlyhelp to portray some of these changes.As the economic landscape was altered,consumer food purchase behaviors of most©iStockphoto.com/Jack Pucciowere forced to adjust as well. According tothe International Dairy, Deli and BakeryAssociation (IDDBA), “the greatest impactof the fragile economy on in-store deliand bakery purchases is that ‘price’ and‘perceptions of price’ have become moreprominent as the overarching consumerpurchase driver.” Freshness and food safetyare still the most important purchase• Foodservice • Retail • Export •• Fresh & Frozen • Whole birds •• Bone-in breast • Tray pack •• Map grind • Ground chubs •• Boneless roast •• Private label is available •ContaCt:Kent Puffenbarger, Patrick Fowler or Katie Prestagewww.PrestageFoods.comSt. Pauls, NC 28384 • 1-800-679-7198drivers but price now ranks in atnumber three.Some other changes thatare affecting delis and theirconsumers are also evidentin today’s market. Shoppingvenues have changed as thenumber of supercenters anddiscount shopping stores haveincreased dramatically. Also,communication channels havebeen altered with a greaternumber of consumers usingthe Internet for commerce. This type ofutilization exploded as the use of socialmedia avenues like Facebook, Twitter andblogs gained more and more popularity.Although the latest economic downturn isstill fresh in most peoples’ minds, there issome new data that helps to lend a bit oflight at the end of the tunnel. Reviewing theIDDBA’s latest research, we find that wherein 2009, only 17% of those interviewed saidthey have moremoney to spendtoday compared totwo years ago; todaythat percentage hasjumped to 31%.Similarly, wherein 2009, 45%said it was verydifficult to makeends meet, todaythat percentagehas dropped to31% and finally, in“Freshnessand foodsafety arestill the mostimportantpurchasedrivers butprice nowranks inat numberthree.”2009, 27% said they expect their financialsituation to worsen. Today, that figure hasfallen to 20%.These facts should be promising to the delibusiness and the strength of the economyin general but there are still many issues ofthe deli consumer that must be monitoredclosely. Some complaints of majorsignificance include price increases, thelack of value priced choices, the amountof time waiting for service, spoiled productand lack of freshness. These are all issuesthat will likely make or break the deliconsumer shopping experience.UB30 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

New trend for turkey market...Toms bottoming out earlier each yearFor the past several years there’s beena not so subtle trend emerging inthe whole body turkey market. Mostindustry observers recognize thatfollowing Thanksgiving and Christmas,the tom and henmarkets go througha transition.Historically, heading$0.95into the holidayseason, turkey valuesare at their annualhigh. After ushering $0.80in the New Year,market values beginseeking their annuallow. By tracking the $0.65last several years aclear pattern hasdeveloped—the$0.50market bottom is up.Since 2005 the low$/lb.02/18point for whole birds has moved from $.62to 2011’s highest ever market low of $.91.Not only are the lows higher but they havebeen settling earlier in the first quarter.What was usually an end of January or16 -22 LB. Toms -Yearly Market LowSource: Urner Barry01/27 01/0901/14 01/06early February event has moved to aboutthe first week of January during thelast five years. So when talking turkey,bottoms up takes on a whole newmeaning!UB01/0801/11'05 '06 '07 '08 '09 '10 '11farms, inc.Traders of Meat & Poultry®®PENNSYLVANIAFred Bloom • Bill BuehlerBrett Linder • Ted BloomBob Willoughby(717) 291-5855NORTH CAROLINAWayne ReynoldsGayla Kennedy(910) 328-1288Selena Jackson(910) 875-5757David Wilson(910) 695-0661GEORGIA - International SalesAllen Ligon (404) 380-1450SOUTH CAROLINABob RikeAlec Herring(803) 798-0725MISSOURIRandy WittTom Drewianka(417) 235-5700MISSISSIPPIDavid ColeDonnie Pepper(601) 932-5997ARKANSASBill Lewis(479) 968-3332TEXASJackie Cates(936) 564-0539www.bihfarms.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 31

Protein price predicament…Food inflation finds itself unpalatableAfter months of analysts’ suggestinginflation was NOT a threat, many arenow asking, “Are higher food, energy andcommodity prices finally signaling inflationworries?” Recent indicators suggest thatthis is something to be considered asinvestors appear to be moving out of the“Inflation inemerging marketsis running high…”bond markets and into commodities andenergy stocks as these have good returns.The commodities market and energy stockshave only gone one way; up. These affectthe food commodities industry greatly, andprices for beef, pork, and turkey (chart 1)have experienced significant hikes in recentmonths. Although our industry is mainlyaffected by supply and demand, high grainand energy prices (chart 2), strong demandin emerging markets due to favorableexchange rates (chart 3), among otherfactors, are having a great impact on foodprices. Along the distributionchain, high prices of corn meanhigher prices of feed; higherprices of feed translate into higherproduction costs; higher prices ofgasoline mean higher prices fortransportation; higher productionand transportation costs meanhigher prices at the wholesale level,and so on.©iStockphoto.com/Henrik JonssonLet’s make the case for theseproteins. In the turkey market,significant cutbacks in slaughterand cold storage holdings havetightened supply quite significantlyin the last two years. Additionally,Your Cold Storage Solution on the West CoastRichmond cold StoRageFULL SERVICE STORAGE & DISTRIBUTION FACILITYCOMPETITIVE RATES • PERSONALIZED SERVICEState-oF-the-aRt FacilitYBuilt in 2000 • 10,500,000 lb. weight capacity • 42,000 square foot freezer • 43,000 square foot dockRailcar Site – BNSF and UPSP • USDA / USDC inspectors on siteCall us now for your personalized quote • 510-233-51112041 Factory Street, Richmond, CA 94801 • Fax: 510-234-0436Coldstoragesales@rwm.biz • www.richmondColdstorage.netin the Meat distribution Business since 1959 • in the Cold storage Business since 200232 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011oUR location iS idealNo city traffic or congestionGet in and out in a timely mannerConveniently located near Oakland and San FranciscoAirports and the Port of OaklandClose to Richmond-San Rafael, Golden Gate,and Bay BridgesQuick, easy access to major interstates(I-580, I-80, I-880, I-101)

high prices of corn, and thus prices offeed, have pushed offering levels evenhigher as producers pass higher costs alongthe distribution chain. However, due tofavorable exchange rates from countries likeChina, Mexico, Japan and Russia—despiteChina not having a free-floating currency—prices have been supported by these markets.Chart 180%70%60%50%40%30%20%10%0%-10%-20%Source: Urner BarryChart 2120%100%80%60%40%20%0%-20%-40%Jan '09 = 0%Beef IndexBeef prices, on the other hand, are reachingrecord highs mainly due to high cattleprices. These high cattle prices are a directresult of having the lowest herd in decades,in addition to experiencing high feed pricesdue to high grain prices, particularly corn.However, a favorable exchange rate fromexport markets has offset high prices of beef.% Change Since 2009, IndexesYS Pork Carcass Cutout ValueTurkey Index - Total Value - TomOmaha Corn (Cash) , USDA Central Ill. Soy, Gasoline, % ChangeJan ' 09 = 0%Corn Soy GasolineIn the pork market, cutbacks inproduction have also tightened availablesupply. Yet, a foot and mouth diseaseoutbreak in South Korea has causeddemand from that country to increasedramatically, and a favorable exchange ratewas one of the main reasons to supporthigh prices. In addition, a strong demandfrom Japan and Mexico—which are thelargest buyers of U.S. pork—are also beingprice supportive; the same applies as forbeef and turkey: their currencies havestrengthened significantly lately. Lastly, it’sall about corn.Inflation in emerging markets is runninghigh which is worrisome to them giventhat a larger percentage of disposableincome is spent on food and groceriesthan in the U.S. In fact, on February 3rd2011, UN’s FAO communicated that foodprices are currently at an all-time high.So, even if analysts believe that inflationis by no means worrisome, with nearly44 million Americans on food stamps, itwould be interesting to ask them if theyhave seen prices of food go up or not.UBSource: USDA, U.S. Dept. of EnergyChart 320%15%10%5%0%-5%-10%-15%Apr ' 09 = 0%Emerging Markets & Japan vs. US Dollar, % ChangeMexico, PesoRussia RubleChina YuanJapan YenApr-09May-09Jun-09Jul-09Aug-09Sep-09Oct-09Nov-09Dec-09Jan-10Feb-10Mar-10Apr-10May-10Jun-10Jul-10Aug-10Sep-10Oct-10Nov-10Dec-10Jan-11Source: N.Y. Federal ReserveVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 33

Producers living high on the hog…Higher hog prices on the horizonWith all of the various influences that comeinto play, and the volatility that they cancreate, the U.S. hog market is far from beingcalled a static market. It shouldn’t come asmuch of a surprise then, that in their latestQuarterly Hogs and Pigs report on December27th, the USDA revised their previousforecast for 2011, lowering their estimates foroverall swine inventories and increasing thepredicted price of hogs.Due to the booming gains made by hogproducers in 2010, it had seemed likelythat producers would reduce the volumeof the cutbacks that they were making intheir market herds and breeding herds in anattempt to capitalize further on the currentlyhigh price of hogs. Originally, reports fromthe USDA were forecasting for reductions inthe total inventory of hogs and pigs to slowdown to about a 0.5% year-over-year declineon average by December 1st, 2010, with abreeding inventory that would be 45,000head larger than on September 1st. Inactuality, however, hog and pig inventorieson December 1st were lower than expected,recorded to be 0.9% below 2009 with abreeding inventory only 8,000 head largerthan the September 1st count.While the initial cutbacks in breedinginventories that were made in 2009 helpedclear the way for this drop in market hogsupplies and this rise in hog prices, oneof the unexpected factors that resultedin lower hogsupplies andhigher pricesin 2010 was thesharp rise infeed costs that“…2011 couldbe a year ofrecord highhog prices.”were seen. In the USDA’s crop report forFebruary, the corn crop number came inat a mere 675 million bushels, 7% belowpre-report estimates. World corn stockswere lower as well, dropping down to 122.5million metric tons, further confirmingthat both the U.S. and global feed suppliesremain particularly tight, and forcinggreater competition and higher prices forcorn, and subsequently, for hogs.This year, corn acres are expected toincrease, but with the USDA furtherlowering expected corn yields, it will likelynot be enough to correct the imbalancein corn supplies. Beginning stocks forthe 2011/12 marketing year are going tobe some of the tightest on record. Tightstocks, strong export demand from Chinaand other markets, and recently increasedprojections for ethanol demand areexpected to continue pushing corn priceseven higher.Lower than expected end-of-the-year swineinventories combined with this increasein feed costs has caused analysts at theUSDA to re-evaluate their estimates for2011, lowering their predictions for totalhog supplies and farrowing intentions,and raising expectations for higher hogSee UsIn Atlanta!FFBuilding B-12 Hunts Point Cooperative Market, Bronx, NY 10474visit with Anthony DʼUrso, Steve Brody, Jordan BrodySteve Billeci & Henry Gonzalez at the show!Welcome to Urner Barry’s Executive Conference34 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011Exceeding Expectations...

Food fusion at its finest…A taste of©iStockphoto.com/Sarah BossertFrench Vietnamese cuisineFrench Vietnamese Cuisine is becomingmore and more popular in the UnitedStates. It has become custom to find ingrocery stores such ingredients as, freshginger, spring onions, lemongrass, chilies,coconut milk, and even Asian noodles,which are the basic foods associated withFrench Vietnamese recipes.How did this ‘fusion’ come to be?While Vietnam’s early history wasdominated by its struggles withneighboring China, modernVietnam has been greatlyinfluenced by France. Throughwork of missionaries, Francegained influence in Vietnam longbefore French soldiers arrived.Along with Roman Catholicismand the Latin language, Francealso introduced a wide variety ofdifferent cuisines. Most of thisFrench influence is located inSouth Vietnam. In those partsit is common to see Frenchitems on menus in manyrestaurants.staples in the French Vietnamese diet.The usual Vietnamese dinner customarilycalls for a soup, probably a platter of leafygreens accompanied by rice papers and adipping sauce, seafood or grilled meats,a vegetable stir-fry, and rice or noodles insome form. While these meals may seemcomplex to outsiders, most dishes cometogether easily, and some call for advancepreparation to avoid lastVietnameseFresh Spring RollsIngredients:2 ounces rice vermicelli8 rice wrappers (8.5 inch diameter)8 large cooked shrimp - peeled, deveined andcut in half1 1/3 tablespoons chopped fresh Thai basil3 tablespoons chopped fresh mint leaves3 tablespoons chopped fresh cilantro2 leaves red leaf or Boston leaf lettuce, chopped4 teaspoons fish sauce1/4 cup water2 tablespoons fresh lime juice1 clove garlic, minced1/2 teaspoon garlic chili sauceminute conflicts. Rarely does any dishhave added fats.In New York City, and many otherbig cities across the United States, agreater demand is rising for this rare butdelectable new cuisine. Le Colonial, apopular restaurant in Manhattan, capturesthe spirit of French Colonial SoutheastAsia. Their menu is composed of a varietyof dishes, and along with other finerestaurants they are creating a growingmarket for French Vietnam cuisine.UBDIRECTIONS:1. Bring a medium saucepan of water to boil. Boilrice vermicelli 3 to 5 minutes, or until al dente,and drain.2. Fill a large bowl with warm water. Dip onewrapper into the hot water for 1 second tosoften. Lay wrapper flat. In a row across thecenter, place 2 shrimp halves, a handful ofvermicelli, basil, mint, cilantro and lettuce,leaving about 2 inches uncovered on each side.Fold uncovered sides inward, then tightly roll thewrapper, beginning at the end with the lettuce.Repeat with remaining ingredients.Vietnam’s long seacoastand many inland waterwaysprovide fish and otheraquatic species that are3 tablespoons hoisin sauce1 teaspoon finely chopped peanuts3. In a small bowl, mix the fish sauce, water, limejuice, garlic, sugar and chili sauce.4. In another small bowl, mix the hoisin sauceand peanuts.5. Serve rolled spring rolls with the fish sauce andhoisin sauce mixtures.36 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

PREMIUM QUALITY • AGGRESSIVE PRICING • EXCELLENT SERVICESHRIMPSHELLFISHFINFISHVALUE-ADDEDTHAI UNION GROUPWest Office: 222 N. Sepulveda Blvd., Suite 1550 • El Segundo, CA 90245 • P. 310.469.7030 • www.chickenofthesea.comEast Office: 5 Dakota Dr., Suite 303 • Lake Success, NY 11042 • P. 516.740.4100 • www.empfish.com©2011 Chicken of the Sea® Frozen FoodsVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 37

NAMP launches its 7th meat identification manual…NAMP “guiding” Spanish userswith its all-new Meat Buyer’s GuideGet Comtell for your smartphone…Following the success ofthe 6th edition Meat Buyer’sGuide, the North AmericanMeat Processors Association(NAMP) announced therelease of its English-Spanish edition of the mostcomprehensive meat andpoultry identification manualavailable.The Meat Buyer’s Guide isan indispensable book foreducators, culinary students,foodservice purchasers, andmany others who deal withthe public and the meatindustry. For decades, thisguide has provided an indepthknowledge of all cutsCOMTELL®mobile Websitenow availableComtellUrner Barry’s COMTELL has launched a new mobile Webpage available for all smartphones.Available, free of charge to all COMTELL subscribers,the new Web page was designed to assist in keeping youconnected to the busy marketplace wherever you are,whenever you need it.Now COMTELL customers can access all ofCOMTELL’s great offerings including the Latest News,Market Quotes, Charting, UB Publications, plus more!Complete with all the best features of COMTELL, theWeb page will link right to your COMTELL account.Download it today at http://m.ubcomtell.com.UBof meat in thecommercialmarket, andhas proved tobe a definitivereference.“...the mostcomprehensivemeat andpoultryidentificationmanualavailable.”The new bookis completelytranslated and features full-color text,side-by-side, in both English and MexicanSpanish for easy reference. In a majorstrategic initiative, the scope of the newpublication goes beyond the U.S. andCanada to include new information aboutfederal government regulations in Mexico—in keeping with NAMP’s mission as aNorth American association.Recognizing the growing needs of theHispanic market, the bilingual guideincludes new information regarding federalgovernment regulations in Mexico, gradingstandards and nomenclature. Pertinent tothe Canadian meat industry, this editionalso contains Canadian terminology,cut descriptions, grading standards andupdated language to mirror the currentCFIA (Canadian Food Inspection Agency)and industry standards.NAMP collaborated with the U.S. MeatExport Federation (USMEF) to producethe translations for the Guide. NAMP Staffin Mexico City and Unique Active, alsoplayed a role in the additional proofingReporter F astFactArgentinaconsumes themost beef witheach personeating nearly 150pounds per year.38 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Beef: when less means more…How the declining cow herd affects youKristen Odom,Texas Tech University intern with CABsince 1996, why should that now affectmeat case managers and restaurateurs?supply issuesin the market.”Fewer cows on America’s farms andranches—that basic 15-year trend affectseveryone with an interest in beef. But if wehave seen a decline just about every yearMillion head36353433323130Source: USDA-NASSU.S. beef cow inventory (annual)Derrell Peel, Oklahoma State UniversityExtension livestock marketing specialistexplains, “Basically, 2011 looks differentbecause we finally have to deal with the1986 1988 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 2010arrange forpickupsand deliveriesDrivers areindependentandprofessionalWork withany frozenproductsWE Can HanDlE all YOurTransPOrTaTiOn nEEDs!Provideservicein all 48continentalstatesspecialize inlTl andfulltruckloadsCall Toll Free for our California and Florida Division (888) 345-74414810 Williamsburg • P.O. Box 189 • Federalsburg, MD 21632Toll-Free: (800) 984-9524 • Phone: (410) 943-0200Fax: (410) 943-0206 • E-mail: wcole@wintransportinc.netwww.wintransportinc.comThe balanceof supplyand demandhas becomecritical, headds. “Beefdemand isprobablyimproving,but at whatrate relativeDerrell Peelto the supplypressure on prices up to the retail level? Wedon’t know yet.”The wholesale beef price feels the pressurefirst and then it is passed on to all beefmarketers.“The question that nobody has an answer tois, how much price pressure will consumerdemand handle? At the restaurant level,”Peel says, “Ithink we’llsee even morefocus thanin the paston trying tomanage platecost.”“The wholesalebeef price feelsthe pressurefirst and thenit is passedon to all beefmarketers.”Looking athistory, he sees a need to think outside thebox to help hold the line on menu prices,because costs are going up across the board.“I don’t think there is any doubt thatthe per-unit price of meat is going to gohigher,” he says.“We are simply going to get more creativein trying to use some cuts,” Peel adds.“We’ve seen a lot of fairly creative use offlank steak and some other kinds of thingsin relatively high-end restaurants.”Still, the impact of higher beef prices willultimately find its way to the consumer.When all beef costs more, there’s morepressure to deliver an enjoyable eatingexperience every time. Consumers willhave to love it or they may leave it.UBPhoto courtesy of OSU40 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Food industry uses video to receive marketinformation, news and educational materialThe industry is using the latest technology to get market information, newsand learn about the products they buy and sell. A year ago Urner Barrylaunched a project to notify subscribers about developing issues for centerof the plate proteins. Videos appear on YouTube at Urner Barry’s Channel(UrnerBarryTV), and premium content is available to Urner Barry’sCOMTELL subscribers. In addition to market information and news, someof the educational highlights from our video over the past year include:• The top sirloin, where it comes from, how to trim and merchandise it• How to prepare a prime rib• Filleting and merchandising salmon and halibut• Foodservice applications for the pork loin• Merchandising veal at foodservice• Preparing chicken breast for foodservice• Butchering the beef hind quarter into sub primals• Cheese steaks• Cutting the 189A beef tenderloin• Halibut, cod, tilefish, salmon and more…To learn more about Urner Barry Videos and to be notified when new onesbecome available visit our web site: www.urnerbarry.com/video.UBUrner Barry videos are updated every business day andprovide information regarding the latest industry news,market production and price trends for the egg, chicken,turkey, beef, pork and seafood industries.SAVAGEP O U L T R Y , I N C .MARYLANd OFFICEBilly SavageGinger TraderFred ClineJeff VivaloPhone: 866-2SAVAGEFax: 410-543-8919ALABAMA OFFICELewis WoodChris FlyPhone: 866-3SAVAGEFax: 251-970-5273TENNESSEE OFFICEdan HendersonPhone: 800-869-3854Fax: 901-756-2510www.savagepoultry.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 41

AEB hatches a new promotion…American Egg Boardlaunches incredible campaignAEB launched a new national advertising campaign, complete with television commercials, promoting eggs as the best breakfast solution. The TV spots feature humorousvignettes of parents going to incredible lengths to help their children prepare for important days.On January 17, 2011, the AmericanEgg Board (AEB) launched “You DoEverything,” a new national advertisingcampaign that promotes eggs as the bestbreakfast solution, especially on importantdays when being the best matters.“This new advertising builds on auniversal truth that parents will doDolphin Shipping and Trading, Inc is anexporter of agricultural commoditieswith a focus on shell eggsOur main areas are the Middle East,Europe, Far East and Caribbeanwhatever it takes to help their childrensucceed in school, sports and beyond,”says Kevin Burkum, AEB’s senior vicepresident of marketing. “We want toremind parents that success starts withan all-natural, high-quality proteinbreakfast, like eggs, to give kids theenergy they need to perform their bestthroughout the day.”Dolphin Shipping& Trading, Inc.P.O. Box 640 • McDonough, GA 30253sales@dolphinshipping-trading.com770-957-5534PrimaryagriculturalProductsFresh shell eggsegg ProductsAPPlesPeArscitrusThe four television spots featurehumorous vignettes of parents going toincredible lengths to help their childrenprepare for their important days.In one of the 15-second televisioncommercials, a father dons a wig and playsthe role of a princess while helping hisyoung son rehearse lines for the schoolplay. In another, a dad uses a $20 billto quiz his daughter about fractions. Inresponse to his question about half of 20,she rips the bill in half to reveal the correctanswer. The two other spots feature parentspreparing their daughter for a Spanish quizand a dad risking life and limb to help hisson practice for a big baseball game. Eachspot ends with a shot of an egg breakfast,along with a voiceover, “Eggs, less than 15cents a serving.”The new commercials air on top-ratedprograms including “The Today Show,”“Good Morning America,” “Dr. Oz” andcable networks such as the Food Network,Cooking Channel, TNT, TBS, WeatherChannel and more.An extensive online campaign featuresdigital ads on MSN, Weight Watchers,Hulu and Facebook, as well as key wordsearch via Google and Bing to ensure thateggs remain relevant and top of mind forthose searching for more information. AEBdeveloped radio spots for state promotionalgroup use.To see the new advertising, visit http://www.incredibleegg.org/whats-on-tv/for-bigdays-commercials.UB42 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Mexico meets the MBG, Urner Barry and us!…ExpoCarnes, the bridge to new relationsin the meat and poultry industryThis year, Urner Barry had thedelight of being invited as anexhibitor to ExpoCarnes, a tradeshow that takes place every twoyears in Monterrey, Nuevo Leon,Mexico. This show targets thosein the meat and poultryindustry, particularly in theAmericas. Along with UrnerBarry’s Vice-President Joe Muldowneyand Market Reporter Angel Rubio,UB’s Reporter made its presence at thisexcellent event where Urner Barry had theopportunity to present the newly releasedMeat Buyer’s Guide now in English andSpanish; which sold out completely by theend of the show!Thanks to the Mexican Meat Council(CMC, Consejo Mexicano de la Carne),Urner Barry had the chance to connectwith many Mexican producersby attending the generalassembly on February 4th.Also, a cocktail partyorganized by NAMP (NorthAmerican Meat ProcessorsAssociation) and the CMC,was a key event to establisha relationship between thesetwo organizations and Urner Barry. Someof the attendees were:Phil Kimball, ExecutiveDirector of NAMP, JimGoldberg, Director ofMembership, EugenioSalinas, President ofCMC, Jose RamonLozano, treasurer of CMC, Daniel Curiel,Secretary of CMC, Gary Malenke fromSioux-Preme Packing, Jose Luis Cruz fromUSAPEEC Mexico, among others. Themeeting was rather constructive and hada tone of cooperativeness among all theorganizations.On the exhibition floor, there were allsorts of companies, from machineryand packers, to market intelligence andinternational organizations. Among thosewere Eastern Poultry in the USAPEECbooth, U.S. Meat Export Federation, BeefInnovations Group, Tyson, Smithfield,and others.Urner Barry feels this is agreat show for networkingpurposes and to establishnew business, especiallywith our neighbors south of the border.Emerging markets are hot right now, andExpoCarnes is a great bridge to establishnew relationships in the meat industry.UBDOMESTIC &INTERNATIONAL TRADERSPoultry, Beef, Pork & Seafoodwww.epoultry.comThe protein people since 1954PONTE VEDRA BEACH, FLCorporate HeadquartersTom Rueger, CEO • Mike Hagarty, CFO(904) 543-9410 • Fax (904) 543-9493N. LITTLE ROCK, ARJim Burke(501) 771-4046 • Fax (501) 771-4739SPRINGDALE, ARBeth Parma • Kyle Pendergraft(479) 717-2633 • Fax (479) 717-2635BURBANK, CAJon Poole • Chris Myatt(818) 841-7500 • Fax (818) 841-7507PONTE VEDRA BEACH, FLThad Eshelman • Ted Rueger(904) 543-9429 • Fax (904) 543-9493FT. LAUDERDALE, FLJoe Reid • Henry BuzgonBrandon Reid(954) 983-6211 • Fax (954) 983-9869FT. LAUDERDALE, FLExport divisionMartin Piffaretti • Angelica RangelOlga Starodubtseva(954) 983-6211 • Fax (954) 983-9869ATLANTA, GAJoshua Morrill(678) 388-9799 • Fax (678) 690-8491HAMMOND, LAMike Delaney(985) 345-3458 • Fax (985) 345-5153WEST CHESTER, PAJohn Duffy(610) 692-6232 • Fax (610) 692-6234WELLSBORO, PATom Mitchell(570) 724-9200 • Fax (570) 724-9204VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 43

Initiatives uphold the highest safety and production standards…Butterball implements automateddeboning system, maximizingergonomics, efficiency and safetyContributed by Steve Valesko,Vice President Engineering, Butterball, LLC.As the nation’s largest turkey producer,Butterball, LLC prides itself onmaintaining the highest industry standardsand placing the utmost emphasis onemployee safety and well-being. Byadopting safety performance programsdeveloped by the Occupational Safetyand Health Administration’s VoluntaryProtection Program (OSHA VPP),Butterball consistently exceeds poultryindustry standards as outlined by the U.S.Departmentof Labor’sBureau of LaborStatistics.The company’sthree-prongedapproachto “DoingBusiness Right”focuses onself-governance,sustainabilityand socialresponsibility.“Thecompany’sthree-prongedapproachto “DoingBusinessRight” focuseson selfgovernance,sustainabilityand socialresponsibility.”This initiative plays a key role in providinginternal oversight for integrating valuesthat are important to the company,in particular its efforts to reduce itsenvironmental footprint and protectworker rights.To ensure Butterball facilities operate atthe highest capacity while maintainingoptimal health and safety of its employees,turkeys and the environment, thecompany’s executive management teamand plant facilities continually seek outand extensively research current industrytrends and practices.Seeking the best alternativesIn 2009, Butterball’s Mount Olive, N.C.facility experienced a lower-than-optimalemployee retention rate, thus finding itdifficult to staff the line, specifically in thesecond processing or cut-up and deboningdepartments.Butterball, like most turkey processors,employs manual cut-up and deboneprocessing operations where severallines of workers manually separate theturkey into parts and debone them foroutside sales and further processing. Thecut-up and debone department startswith birds coming out of a 40 degreeFahrenheit chiller. Turkeys travel alongoverhead conveyors to cut-up stationswhere associates use straight knives toseparate each turkey into parts. Parts arethen distributed to other areas of thedepartment for manual deboning. Someparts are deboned for outside sales whileothers are used in further processing forcooked deli roasts and sliced products.In the high volume process at Butterball,quality and yields are extremely important.Without the help of advanced equipment,the manual cut-up and deboning processrequires a large number of associates,which creates a wealth of jobs forindividuals throughout the community.However, for Butterball’s Mount Olivefacility that was experiencing high turnoverrates in staffing, finding dependablemanual workers proved to be a challenge.Additionally, despite adherence to strictsafety guidelines and standards, manualdeboning and cutting can lead to anincreased risk of injury.Recognizing that a safe and efficient workenvironment often leads to increasedemployee retention, motivation andproductivity while reducing risk oftime-loss and injury, Butterball turnedto experts and vendors in the secondprocessing industry to help determine whatequipment options would provide the bestsolution.As a result, Butterball developed a plan toimplement an automated deboning systemat the Mount Olive location to solve itsstaffing issue, streamline operations andmaximize poultry sales.Automated DeboningWhile manual deboning processes arecurrently most common within the poultry44 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

(Below) Specialized Cut Module—Implementing an automateddeboning system has helpedButterball streamline operationsand maximize poultry sales whilecreating a safe and ergonomicworkspace for its employees.(Above) Cut Up System Auto Load—Butterball’s new, automated deboningsystem allows turkeys to be ergonomicallyplaced and transferred to automaticloading equipment for the cut-up system.industry, automated deboning can providea variety of benefits for processors lookingto improve productivity, cost-savings andoperational efficiency.After extensive research, Butterball selectedMarel Stork’s equipment to install in thefacility. The new equipment makes up thelargest system of its kind for turkeys inthe world. Stork put the latest technologyavailable into the system with innovationsbeing added to the equipment right up tothe time of installation. Experts on cut-upand debone automation were broughtin from all over the world to work withButterball on the project. Experts fromHolland, Germany, England, France, andthe U.S. were on site to ensure the installand start-up would be a success.The system automatically cuts up anddebones turkeys at full plant capacity.The system allows the turkeys to beergonomically placed and transferred toautomatic loading equipment for the cutupsystem. Once loaded into the cut-upsystem, the turkey is separated into thetop half (white meat), and the back halfparts—drums, thighs, and backs. The cutupprocess is done automatically with noassociate intervention.The top halves are then loaded on acone for transport through the whitemeat deboning system which is made upof a series of modules, both automaticand manual. Each module has a specificpurpose whether it is to prepare a cutfor the next module or to fully removemeat from the frame. For very specificcuts where the skill of an associate is stillneeded, there are ergonomic manualstations in-line and in-flow with theautomated modules. Yields are criticalto the process so each module has theability to be fine tuned to maximize yieldswhen there are variances in turkeys due toweight or flock characteristics. The primaryproducts removed from the frame such asbreast and tender meat are conveyed to aseries of tubs for use in further processing.Once the frame is stripped of all usefulmeat, it is automatically cut from the coneand the cone is returned to the startingposition to be reloaded.Implementing advancedprocessing systemsIn January 2011, Butterball completeda 50,000 square foot renovation. Theproject, costing nearly $12 million,removed approximately 85 percent ofexisting manual equipment, replacing itwith completely automated machinery.Butterball worked closely with vendorsand contractors to ensure planning wasscrupulous upfront. Meticulous projectmanagement and coordination wasessential in accomplishing the facilitytransformation in a timely fashion.Butterball planned the project down toevery two to three hours of operations.Because of the in-depth planning, the plantwas able to completely renovate the area inonly nine days, a remarkable achievement.Improvements in ergonomics,efficiency and yieldAfter two months, the plant saw betterthan-expectedoverall improvement inoperations, production numbers and yield.Productivity proved to be greater as poundsproduced per man hour increased greatly.In terms of yield improvement, plantmanagement noted the weight of meat ableContinued on page 70VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 45

Sustainable seafood experts meet…9th International Seafood SummitExperts from throughout the seafoodsupply chain convened at SeaWeb’s ninthInternational Seafood Summit fromJanuary 31 to February 2, 2011, at theWestin Bayshore Hotel to discuss globalperspectives on the theme “Responsibilitywithout Borders?”Important issues such as sustainabilityand food security, traceability of seafoodsources, impacts of ocean acidification,aquaculture, fair trade and certification,sustainability in developing nations alongwith the role of suppliers, chefs and othersin the seafood chain were discussed.Jim Canon, president of Sustainable FisheriesPartnership, and Henry Demone CEO of High LinerFoods, on the podium at the opening session of the2011 Seafood Summit in Vancouver.John SaktonThe Seafood Summit brings together globalrepresentatives from the seafood industryand conservation community for in-depthdiscussion with the goal of making theseafood marketplace environmentally,socially and economically sustainable.“We are at an important crossroads for thegrowing seafood sustainability movement,”said SeaWeb President Dawn M. Martin.“Seafood is a global commodity and partof our global commons. As such, it is ourcollective responsibility to thoughtfully andcollaboratively manage this valuable resource.The scope of this responsibility is enormous,the politics daunting and the economicscritical, and it is just these challenges thatunderlie the theme of this year’s Summit.”The 2011 seafood summit in Vancouverclearly showed how far the seafoodsustainability movement has come andthe success of some of its key strategicchoices. A few years ago, any industryperson would have been swarmed by NGOrepresentatives seeking meetings and tryingto form advisory relationships. Now itseems like many partnerships have formed,and the focus was on getting results.First and foremost, the message inVancouver was that seafood sustainabilitywill be achieved by using market forces.We’re nuts about logistics.Just-in-time distribution is critical in all phases of the frozenfood industry. At Zero Mountain, we care for customerproduct moving in and out of our facilities as efficiently andsafely as anywhere in the industry. Our computer responsesystem and trained personnel team up directly with customerswho need custom EDI and system-to-system compatibility. Letus show you how our instinct for logistics can save your stash.4 Central USA Locations • 800.691.1010 • www.zeromtn.comHenry Demone, President and CEOof High Liner Foods, spoke of why hiscompany chose to be the primary industrysponsor of this event. He said thatsustainable and responsible sourcing wasincreasingly important to major customersin North America. As High Liner is oneof the largest sellers to retailers, Demonewanted to demonstrate his company’scommitment to meet the requirements oftheir customers.Demone stated that growing up he sawfirsthand the devastation that occurredwhen their major cod fishery collapsed. Hesaid that he not only wanted product tosell for another hundred years, but did notwant other fishing communities aroundthe world to experience the collapse theway that it did in Lunenberg, Nova Scotia.46 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

in VancouverDemone also challenged the summit to notdemonize trawling or farmed salmon—twohot button issues for some in the audience,but issues that need to be addressed withknowledge and nuance, not slogans.Demone said, “It is very important that welearn from our successes—a lot has beenaccomplished with sustainable seafood, butat same time there have been segments ofthe industry that have been demonized,such as bottom trawling and salmonaquaculture.”Following Demone, Jim Canon, of SFP,talked about how this meeting was the onlychance for many NGOs and industry peopleto get together. “Do you know how hardit is to get a sustainability meeting on thecalendar? Yet, that is what all the industryrepresentatives are here to talk about.”Cannon emphasized the success of themovement on global whitefish. About 75%of global whitefish stocks are either fullycertified by the MSC, or in the processof achieving certification. He cited thecommitment of buyers as key drivers.Canon said he did not care whether buyersresponded to price signals, media, orcompetitive pressure—the main point wasthat they responded.A couple of final notes on the morningsession. A number of speakers mentionedChina, the issue of how the sustainablemovement model with Asian consumersand producers needed to be on the table.The second day of the conference focusedmore on China as it is clear that much ofthe future challenges of the sustainabilitymovement will be in Asia, and it will beinteresting to see how these groups—both theNGOs and industry, will approach that.UBOriginally adapted from a story by John Sakton thatwas published on Seafoodnews.com on Feb. 1, 2011Maloney Seafood CorporationSpecializing in program business catering to food service and retail companies• Snow Crab • Cod• IQF Sole • Haddock• IQF Flounder • Shrimp• Cold Water ShrimpSustainable Premium Quality Asian ShrimpCall us for all of your seafood needsMaloney Seafood Corporationph. (617) 472-1004 • fax. (617) 472-7722www.maloneyseafood.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 47

Freezing the competition...Tippmann Group: the ‘ice’-ing on the cakeIf you were to ask someone off the street,“What brand of refrigerator do you keepyour groceries in?” chances are they wouldhave the answer in a second; Kenmore,KitchenAid, Maytag, Whirlpool. Thelist goes on and on. Now, ask that sameperson, “From what brand of refrigeratordid your groceries originate?” and it islikely that they will be clueless. That isMidwestPoultryservicesThree generations ofexperience in fresh eggs.Midwest Poultry Services, L.P.is an industry leaderwith a reputation built onoutstanding service.Call us to experience the difference.Midwest Poultry Services, L.P.P.O. Box 307, Mentone, IN 46539Phone: (574) 353-7651 • Fax: (574) 353-7223because most people are just not aware ofthe steps taken to keep food cold prior toreaching the supermarket display. In theworld of larger scale refrigeration, there areonly a handful of players involved. Herewe highlight one of the most significantplayers—Tippmann Group.Originating as Tippmann Engineeringin the 1950s out of Fort Wayne, IN,the family run business, now known asTippmann Group, has been involved inthe refrigeration industry for more than50 years. The initial focus of the companywas on industrialrefrigeration butalso includedthe constructionof ice skatingrinks and themanufacturing,sales andinstallationof ice makingequipment.Through the years, the company has“The currentmarketaffordsno extraoverhead, yetdemands thebest qualityservice ever.”been involved in a variety of refrigeratedproducts but the main focus has alwaysrevolved around the construction andmanagement of refrigerated and frozendistribution facilities.As time passed on, ownership realizedthat the frozen food industry was growingand as the industry developed so didTippmann. Growth has been so expansivethat Tippmann Group now includesTippmann Construction, a design-buildcompany specializing in refrigerated warehouses;Interstate Warehousing, the seventhlargest public refrigerated warehousecompany in North America with locationsAerial photo of Interstate WarehousingFranklin, Indiana facility which justcompleted an expansion in 2010.in Indianapolis and Franklin, IN, Cincinnati,Chicago, Nashville, Newport News,Grand Rapids, and Denver; and TippmannProperties which manages more than 3.5million square feet of office, industrialand commercial real estate throughout thecountry.While each of these Tippmann subsidiariesprovides diverse services to their customersthey do all have one thing in common—each business serves the food industry.From a public cold storage standpoint,their market includes secondarydistribution cities throughout the Midwestand as a design builder, the relationshipsextend mostly from Tippmann’s customersand competitors in their public refrigeratedwarehousing business.Throughout the years, Tippmann hasmade a name by “spending the rightdollars on the right projects, balancingcapital cost, operating cost and longtermmaintenance and upkeep cost,”according to Steve Tippmann, ExecutiveVice President of Tippmann Group/Interstate Warehousing. Steve also added,“We live and die by labor efficiency. Thecurrent market affords no extra overhead,yet demands the best quality service ever.”These business plans have helped theGroup avoid debt while still keeping theircustomers happy.Detailing customer service, TippmannGroup informed us that they utilize a RedPrairie brand of warehouse management48 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

system but that they have significantlyenhanced the system to better serve theirclients. Apparently, these improvementshave not gone unnoticed as a number ofcustomers have exclaimed that Tippmannhas the best WMS system to fit theirneeds. It should go without saying at thispoint that one of Tippmann Group’smain focuses is putting forth an effort toimprove their current technology or inventnew technologies in order to better servethemselves and their customers.To bring Tippmann Group into fullperspective, in a world that has onlyknown artificial refrigeration for a littleover 250 years, this company has beenkeeping food cold for a fifth of thattime. More noteworthy still, in an agewhen most jobs are done casually at best,Tippmann’s Executive VP informedus that his company works differently,proclaiming, “Tippmann has a reputationof doing what we say we are going to do—and we are proud of our practices.”UBOne such improvement that mustbe considered is the new design ofTippmann’s blast freezing system calledthe Quick Freeze Racking Zone or QFRZone for short. With the new design,Steve Tippmann states, “we went backto the basics: freeze product with airflownot lower temperatures. Pull air instead ofpushing and directing the airflow.” Oneof the key attributes of the system is thatit reduces freeze times while operating forless power and less labor. The companycurrently has forty systems in and operatingand over fifty on order.Tippmann’s QFR Zone- their newest product that is a more efficient alternative to traditional blast freezing.VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 49

Burger bills bolstered by Bowl…Boneless beefrecord pricesFigure 1$2.20$2.00$1.80$1.60$1.40$1.20$1.00$0.80$0.60BC 90% Aus/NZ vs. Dom Fr. 90%YS Imported Aust/NZ Blend Cow 90% EC SpotYS Beef Trim 90% Fr Chemical Lean FOB River -TLSource: Urner BarryKey demand periods for ground beef are“...livestockoften thought to be the summer holidays, asproducers ineveryone likes to have their Memorial Dayor 4th of July and Labor Day hot dog and/ the U.S. areor hamburger. In the winter, Super Bowl continuingweekend is another event that providesto sell offa spike in demand for the boneless beef their animalsindustry as tailgating and football parties for varioustypically provide a large increase in buying reasons...”interest for items like sausage, chili, pizzatoppings, etc. This year, Super Bowl XLV proved no different.One of the key ingredients in producing ground beef is fresh 90s. Inlate January 2011, 90s hit a record high price of $1.94/cwt, largelyattributable to active demand, limited imports, and tight livestocksupplies. Let’s take a look at each of these separately. (Figure 1)Demand grew more active for ground beef products, as it typicallydoes in a struggling economy, because it is a main ingredient in manyvalue-added products. Consumers have turned to these productsin an effort to stretch their dollar even further with high quality,convenient and economically sensible products. (Figure 2)Imports have been limited as of late due to a weaker dollar,competition from both existing and emerging markets and floodingin Australia, and good pastures in New Zealand which allow NZfarmers to keep animals in pasture as opposed to forcing them tobring in livestock when pasture conditions are poor. (Figure 3)Finally, to understand tight livestock supplies we see that livestockproducers in the U.S. are continuing to sell offtheir animals for various reasons including lackof capital, high livestock values (Figure 4) and theprospect for higher feed costs. (Figure 5)“In recentmonths,prices forthe fresh50s havetrendedlower.”Fresh 50s, another major ingredient in theproduction of ground beef, recorded a recordhigh price back in May 2010 of $1.195/cwt. Inrecent months, prices for the fresh 50s havetrended lower. The limited availability of leaner product has causeddemand for the fatter trimmings to diminish. (Figure 6)Market conditions for the rest of 2011 could be interesting. How willcurrencies, weather, economic conditions, competition from worldmarkets and availability of imports affect the price of your hamburgergoing forward? Stayed tuned, as only time may tell.UBFigure 2$2.20YS 136 Coarse grnd.81% CH, SE or NR- (TL)$2.00$1.80$1.60$1.40$1.20$1.00$0.80Source: Urner Barry$0.60Figure 340,00035,00030,00025,00020,00015,00010,0005,0000Figure 4$0.80 USDA Live Cow Mkt, Lean, 85-90%, San Angelo, TX$0.70$0.60$0.50$0.40$0.30$0.20Figure 5$7.60$6.60$5.60$4.60$3.60$2.60$1.60$0.60Figure 6Source: Urner BarryImport Arrivals, Australia New ZealandCBOT Corn Continuous Front-Month FuturesOmaha Corn, US 2 YellowCBOT Corn Continuous Front-Month FuturesBeef Import Arrivals, AustraliaBeef Import Arrivals, New ZealandSource: USDASource: USDA, CBOT$1.10 YS Beef Trim 50% Fr Chemical Lean FOB River-TL$1.00$0.90$0.80$0.70$0.60$0.50$0.40$0.30Source: Urner Barry$0.2050 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

www.ody.bzcustserv@ody.bzVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 51

How logistics plays a part in the food chain…Economy impacts cargo freightThe impact of the recession oninternational cargo is evident when onelooks at statistics from the InternationalAir Transport Association (IATA). Dataindicates that December 2008 *FreightTonne Kilometer(FTK) growth plummetedby 22.6% as compared to December 2007;YTD totals for 2009 declined by 10.1%from 2008; and 2010 showed recovery of20.6% compared to 2009. These recoverytotals were predicted to be higher, however,they took a hit in December 2010 becauseof severe weather conditions, particularlyin North America and Europe. 2010’s aircargo growth outstripped capacity by 8.9%and freight was 1% higher than the prerecessionaverage of early 2008.IATA reported a strong 2010, yet saysthat there are some uncertainties for2011. Sharp increases in oil prices haveimpacted the profitability as fuel accountsfor 27% of their operating costs. AccordingEggs can’t get any fresher!Our family farms dedication toexcellence, integrity and qualityensures that NuCal Foods and RockyMountain Eggs are your best sourcefor premium quality conventionaland specialty eggs.Serving the Western United States...800-377-3447www.nucalfoods.com52 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011billions, monthly1514131211109876Dec-00Source: IATA Economics 2010International scheduled freight traffic (FTKs) Industry totalJun-01Dec-01ACTUALJun-02Dec-02Jun-03Dec-03Jun-04Dec-04to Giovanni Bisignani, IATA’s DirectorGeneral and CEO, increased oil pricesleave the task of recovering an additional$1.6 billion in costs.Increased demand for cargo space in 2010has created some shortage of availablespace for seafood items. In turn, the risingcosts of transportation have impactedU.S. market price offerings. Fresh fishitems imported to the U.S. by air are timesensitive and limited space has proven toimpact the cost as well as the transit time;proving both costly and challenging forsome importers. Numerous delays due tothe lack of available air freight space havebeen reported which undoubtedly impactthe available supply of fresh fish items herein the U.S.Urner Barry’s Reporter spoke to ChrisBrooks, Managing Editor, Journal ofCommerce regarding recent trends in oceancargo shipping. Brooks stated that cargorates bottomed out in 2009, and almostdoubled in 2010. During the recession,a record number of ships were parked(meaning they stopped movement). Heexplained the reason was basic economics;the less demand that existed for product,the less supply came into the country.Brooks went on to say that in thebeginning of 2010, Chinese factories closeddown for the first two weeks in Februaryfor their celebration of Chinese NewYear. Prior to their closure, there was anunanticipated mad rush for cargo space.Jun-05SEASONALLY ADJUSTEDDec-05Jun-06Dec-06Jun-07Dec-07Jun-08Latest data December 2010Dec-08Jun-09Dec-09Jun-10Dec-10FTKs: Freight Tonne KilometersIncreased supplies hit the docks in Asiaand the amount of shipping space did notmeet their need to move product. As aresult, cargo rates went higher.Over the last year, many ships have beenredeployed and now orders for new vesselsthat were placed on hold have beenreopened, according to Brooks.As a means to reduce fuel costs, theindustry adopted a practice known as“slow steaming,” or a reduction of speed.With the amount of ships and spaceexpected to increase in 2011 some linersare considering using this method as a wayto control the arrival of product in theU.S. Brooks explained that this method ofshipping is expected to continue in 2011and that the control should help to keepthe U.S. market balanced.The increase or decrease in cargo spaceavailability impacts both air freight andocean transport of many food items.Fresh food items, including fresh fish, aresubject to the decrease in available spaceas well as the increased costs driven by therebounding market and the rising costof fuel. It is interesting to note that themovement of these items also follows trendssimilar to the overall economy showingdeclines and rebounds that coincide withthe recession and recovering.UBFootnote: IATA (International Air Transport Association) datarepresents approximately 230 airlines comprising 93% of scheduledinternational air traffic.*IATA defines FTK as Freight Tonne Kilometers which measuresactual freight traffic.

Fish and shellfish species identified at your fingertips…2 nd Edition Commercial Guidedebuts in BostonUrner Barry is pleased to announce the long-anticipated release of the SecondEdition of Urner Barry’s Commercial Guide to Fish and Shellfish has finally takenplace. Making its debut at the 2011 International Boston Seafood Show, thesecond edition is eighteen percent larger, and includes an additional ten fish andshellfish species, and an all-new, in-depth lobster section that encompasses 18different lobster species.The Commercial Guide to Fish and Shellfish has long been an essential reference forthe industry professional. Complete with detailed descriptions specific to thespecies, each entry provides the user with all the vital information necessary topurchase, sell and consume both imported and domestically available seafood.This easy-to-read guide encompasses all aspects of each type of fish—identification, species descriptions, common and market names, averagemarket sizes, eating qualities, nutritional data, product forms, fishingmethods, packaging descriptions, and global supply; plus an interesting “fishfact” for each listing.Second editionTurn the page to seea sample from the“Commercial Guide”TheCommercialGuide toFish andShellfishLook at a full-color, two-page spread featured on the next page. The 220page book retails for $79.UBVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 53

WahooLook for thisNew Species inthe forthcoming2nd Edition ofthe CommercialGuide toFish and ShellfishSpecificationsMarket nameScientific nameCommon nameDescriptionA large relative of the mackerels and tunas, wahoo can reach over 100 pounds,40-65 inches in length, and it is reported they can live up to 5 or 6 years. Theyare a steel blue fish with small scales, a large mouth and can swim over 45 milesper hour. Wahoo are an important game fish caught off southern Florida, Gulf ofMexico, the Caribbean, and the South Pacific and is greatly appreciated in Hawaii,where it is called ono. Hawaii is where the majority of the U.S. wahoo is caught.It is a good eating fish, similarto the large mackerels andespecially Spanish mackerels.Usually sold at around 30lbs,is it found in tropical seas butis not abundant and thus haslimited fresh supplies. Frozenwahoo is imported from China,Ecuador, and other PacificIslands including AmericanSamoa in steak and fillet form.WahooAcanthocybium solandriWahooEating QualitiesDelicate texture and mild flavor, wahoo is a versatilecooking fish. It has a less of the “blood meat” orthe strong oiler taste seen in other migratory fish.Wahoo is a lean protein option and its fat contentis lower than tuna or mackerel. Poaching ormarinades help to softens the texture and is a goodcompliment to wahoo’s mild flavor; also helps tokeep the fish moist, this fish can become dry.Nutrition FactsServing Size: 3.5 ozAmount Per ServingCalories 167 Calories from Fat 84.24% Daily Value*Water N/ATotal Fat 9.36g 14%Saturated Fat 2.444g 12%Cholesterol 64mg 21%Protein 19.32g 39%IronN/ASodium 78mg 3%Omega-3 N/A*Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higher orlower depending on your calorie needs.Firm Moderate DelicateTEXTURETASTEFull Medium Light54Wahoo54 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011Urner Barry

Fish FactWahoo in Hawaii is known as “Ono”which means, “good to eat.”Their diet is similar to migratorytunas; they eat jacks, pompanos,butterfish, and squid. Wahoo stay intropical and subtropical waters andsome tagged fish were reported totravel over 1,700 miles from theiroriginal tagged location. Wahoo arean expensive fish to commerciallycatch because they are a solitaryand are only sometimes found insmall schools.Wahoo is managed in the Atlantic by the South Atlantic FisheryManagement Council and in the Pacific by the Western PacificWahoo filletFishery Management Council. Both have management plans, inthe Atlantic it is called the Fishery Management Plan (FMP) for the Dolphin and Wahoo Fishery of theSouth Atlantic Region. The FMP is currently trying to regulate current harvest levels and is working tostop any future fisheries. In the Pacific it is in both the Pelagic Fisheries of the Western Pacific RegionFMP and the Highly Migratory Species FMP. The Pelagic FMP is working on the future framework formanagement in the Exclusive Economic Zone for the U.S. Pacific IslandsPackDescriptionFresh100 lb boxand in the Highly Migratory FMP; wahoo are being monitored as anotherfishery’s bycatch. In the Gulf of Mexico, wahoo are not regulated.Wahoo is usually cut for steaks and fillets. It has a solid white flesh whichwhen cut into slices has a circular rings seen in the flesh.Product ForMFreshWholefish,H&G, filletsFrozenWholefish, H&G,fillets, steaksValue-addedsmoked, sashimiGlobal SupplyUnited StatesEcuadorIndonesiaAmerican SamoaTOP COUNTRIES:VietnamJapanOtherPacific IslandsURNER BARRY Wahoo 55VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 55

Conventions and conferences…Making the rounds with UB’s ReporterNational Poultry & FoodDistributors Association’sAnnual ConventionWhile January broughta lot of uninvitedwinter weather toAtlanta, it did warmup when it welcomedNPFDA’s Annual Convention January25-27. Held in the famous, architecturallysignificant Hyatt Regency, this muchanticipated affair marks the “kick off”industry event for NPFDA’s members andis a great way to start off the year. Withalmost 900 attendees registered it was agreat chance to network, share a few laughsand, most importantly, play a role inshaping the food industry year.Tom Rueger, right, founder of Eastern PoultryDistributors, is seen here with Al Acunto of PreferredFreezer Services who was named NFPDA’s Member ofthe Year for 2010.Although there were many conventionhighlights, the Annual Awards Receptionis a perennial favorite. This year EasternPoultry’s Tom Rueger was given NPFDA’sLifetime Achievement award whilePreferred Freezer’s Al Acunto was namedMember of the Year.International Poultry ExpoThe 63rd annualInternational PoultryExpo was heldconcurrently withNPFDA’s conventionROYALHARVESTFOODSNPFDA’s Lifetime Achievement Award recipient TomRueger is flanked by sons Ted (L) and John (R)and is billed as the world’s largest displayof technology, equipment, supplies, andservices used in the production andprocessing of poultry and eggs. Held atthe Georgia World Congress Center, theevent attracts almost 20,000 people fromaround the world. A variety of industryspecific programs were held during theExpo including a scientific forum, ahatchery-breeder clinic and an animal agsustainability summit.Next year’s event is already being plannedand you can be sure the Reporter will bethere!UBTrading a Complete Line of Batter & Breaded Items:Chicken Tenderloins • Breast Fillets • Patties & NuggetsSpecialty Boneless Items on SkewerGourmet Hand Shaped Stuffed BreastsAlso:Boneless Thigh • I.Q.F. Chicken Wings • M.D.P.Marinated Breast FilletsTRADERS WANTEDFor further info e-mail sales@royalharv.comCall (413) 737-839290 Avocado Street, Springfield, MA 0110456 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011Any veteran of the IPE instantly recognizes the HyattRegency’s timeless and ever-present bell hops seenhere with Urner Barry’s Reporter during the 2011 event.

The “Reporter” Quiz...Test your protein knowledge7. True or False: A pig has four toes?8. True or False: The average hen will layover 375 eggs per year.1. True or False: Sheep are mentioned inthe bible over 100 times?9. True or False: A pig sheds their hairlike a cat or dog?2. True or False: White shrimp nowrepresent more than half of allaquacultured shrimp after theirexplosive growth in Asia?3. True or False: The color of the shell ofan egg is determined by the color of thehen’s feathers and ear lobes?4. True or False: There are more than fourcities in the United States that have theword “chicken” in their name?5. True or False: By law, product labeledas ground beef can contain no morethan 20% fat?6. True or False: Pacific halibut was called“haly-butte” in Middle English; meaning,flatfish to be eaten on holy days?©iStockphoto.com/SeanShot10. True or False: It takes roughly 1,000cowhides to supply the NationalFootball League with enough leather toproduce footballs for one season?Bonus QuestionTrue or False: Cooked black tiger shrimpwith the tail on can be identified by avertical stripe on the tail? White shrimpdo not have that stripe.UBSee answers on page 69VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 57

Nourishing national needs…Meat, poultry to have nutrition labels by 2012As an integral part of the USDA’s effortsto educate consumers about nutritionand diets, 40 popular cuts of meat andpoultry products as well as raw, whole cutsof meat and poultry are mandated to havenutrition labeling beginning January 01,2012. U.S. Department of Agriculture’sFood Safety and Inspection Service (FSIS)said thismeasurewill make iteasier forwww.cooperfarms.com©iStockphoto.com/onebluelightconsumers to understand the content ofthe foods they are purchasing.“More and more, busy American familieswant nutrition information that theycan quickly and easily understand,” saidAgriculture Secretary Tom Vilsack. “Weneed to do all we can to provide nutritionlabels that will help consumers makeinformed decisions. The USDA andthe Department of Health and HumanServices work hard to provide the DietaryGuidelines for Americans every five years,and now consumers will have anothertool to help them follow theseguidelines.”The nutritional panels will includethe number of calories and the gramsof total fat and saturated fat an itemcontains. A product that has a leanpercentage statement, such as ‘76 percentlean,’ on its label also will list its fatpercentage. According to James Serpico,Your Brandis Our SpecialtyTurkey Chicken Hampoultry market reporter for Urner Barry,“People think that chicken is chicken butit’s not uncommon to have varying sodiumor fat contents due to differing processingmethods or trim levels.”It’s not clear what effect the new labelingrequirements will have on consumerdemand. In the present economic climate,it may well be that consumers must maketheir purchase decisions on what they canafford rather than on the label’s content.In a statement released from RichardLobb, spokesman for the National ChickenCouncil he said that, “In addition tocomparing nutrition facts, I have a feelingthat people are also going to compare theprice on the front of the package.”Along with price considerations, theconsumer’s taste buds might be theultimate test for nutritional labeling. Aneffort in King County, Washington to addnutrition facts labeling to fast food menushad no effect on consumer behavior in itsfirst year according to a study conductedin a cooperative effort between the publichealth department and researchers fromDuke-National University of Singapore(NUS) Graduate Medical School. Thestudy was undertaken to see whether ornot a 2009 attempt by King County tocurb the growth of obesity by imposingmandatory menu labeling at restaurantschains with 15 or more locations changedconsumer dining habits. In the end, it wasfound that consumer purchase behaviorin King County where Taco Time menuswere changed to include nutritionalinformation was unaffected whencompared to menus at Taco Times whichdid not include the information.“Given the results of prior studies, wehad expected the results to be small,but we were surprised that we could notdetect even the slightest hint of changesin purchasing behavior as a result ofthe legislation,” said lead author EricFinkelstein, PhD. associate professor ofhealth services at Duke-NUS. “The resultssuggest that mandatory menu labeling,unless combined with other interventions,may be unlikely to significantly influencethe obesity epidemic.”UB58 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Just the facts...The Reporter’sGuide to...TunaTuna comes in many different species andgrades. This makes it a challenge for theaverage buyer to identify and understandthe various types and standardsavailable. Some of the most commontuna species in the U.S. are Albacore(Thunnus alalunga), Bigeye (Thunnusobesus), Bluefin (Thunnus thynnus),Skipjack (Katsuwonus pelamis), andYellowfin (Thunnus albacares).AlbacoreBigeyeAlbacore tuna is found worldwide mostcommonly as frozen or brined. It is usedmost often by canners and is currentlythe only species of tuna allowed to becanned and labeled as Albacore. Itis not generally subject to grading.Bigeye tuna is used almost entirelyfor canning of light meat tuna. The bestcatch may be used for sashimi, that whichhas high oil content. It is said to be secondbest to Bluefin for sushi use.Canned albacore tuna.Bluefin and Yellowfin tuna are commonlytraded in grades. The grades of tuna thatare recognized by the industry are 1s, 2+sand 2s—and less commonly, number 3s.The grading process is typically based onfreshness, size and shape, texture, fat, andcolor. Market pricing often varies, withnumber 1s trading at the highest leveland the remainingdiscounted as thegrade number goeshigher.UB©iStockphoto.com/ALEAIMAGEBluefinPicture taken by RobertDiGregorio, Carl’sSeafood, NY Fulton FishMarket. He rates this as#1 tuna*Rated as #2+*SkipjackSashimi tuna.Rated as #2*Yellowfin©iStockphoto.com/Chris Gramly*Robert DiGregorio rated his photos as grades he useswhen selling tuna loins at the NY Fulton Fish Market.VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 59

Which came first?…Creativity and innovationdeliver McDonald’s delightsP a c k e r s o fLIQUID,FROZEN, DRIED& SHELL EGGSESTHERVILLEFOODS, INC.Estherville, IA712-362-3527SIOUXPREMEEGG PRODUCTS, INC.Sioux Center, IASONSTEGARDFOODS, INC.Sioux Falls, SD605-338-4642SONSTEGARDof GEORGIAGainesville, GA770-534-5644SOUTHGATEFOODS, INC.South Gate, CA562-622-6076712-722-4787SONSTEGARDFOODS, INC.Springdale, AR479-872-0700SUN RISEFARMSHarris, IA712-735-6010A new and seemingly popular game showrecently sparked many a discussion in theworkplace as well as on media outlets asit offers contestants the opportunity towin $1 million in cold, hard cash andall they have to do to keep it is correctlyanswer seven multiple-choice questions.One eepisode posed a type of ‘WhichCame First?’ question that, whichseemed obvious to many of a certainage group, was quite unknown to thoseof a different median age. The actualquestion posed on the show was “WhichMcDonald’s menu item debuted first?”and the possible answers available wereFilet-o-Fish or Egg McMuffin?Think you know? If you guessed Fileto-Fish,you’re right. Let’s give a littlebackground of each.In 1962 a McDonald’s franchise owner inCincinnati, Ohio, named Lou Groen wasdesperate to save his floundering hamburgerrestaurant, the first McDonald’s in theCincinnati area. Groen’s McDonald’s unitwas in a predominantly Roman Catholicneighborhood where his Catholic customersengaged in the practice of not eating meaton Fridays. His solution—the creation ofthe Filet-O-Fish—a sandwich that saved hisrestaurant, and was the first non-hamburgermenu item for McDonald’s.“So I invented my fish sandwich,developed a specialbatter, made thetartar sauce and tookit to headquarters,”said Groen. With afew modifications,Groen’s sandwich hasbeen a favorite Fridayfish meal for years.Then in late 1971,another franchiseowner, Herb Peterson,sought to come upwith a menu itemthat would bringbreakfast to hisrestaurant. Peterson focused his creativeenergy on launching an entirely newproduct that could be eaten by hand. Asolution arrived when he began to modifyhis favorite breakfast sandwich—EggsBenedict. Experimenting with prepackagedHollandaise, which he rejected as toorunny, Peterson combined a slice ofcheese with a hot egg—producing theexact consistency he had been aiming for.He complimented the egg and muffinwith grilled Canadian bacon, and had afinished breakfast item that was perfect fora sandwich-oriented fast-food chain.According to McDonald’s Web site, by1976, McDonald’s had perfected thebreakfast menu, elevating its brand abovethe competitors. Thanks to the relentlesscreativity and innovation of its ownvisionary franchisees, McDonald’s by thenheld a monopoly on breakfast. To thisday, breakfast represents 15 percent ofMcDonald’s sales.UB60 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

Coverage curtails consumption…Consumers respond toreporting of animal treatment©iStockphoto.com/Jill MillerA Kansas State and Perdue University studyfound media coverage of animal welfareissues hurts demand for pork and poultry,but has little to no effect on beef demand.Conducted this past fall by economists, thisstudy is the latest of its kind to shed lighton a frequent media topic.It’s no secret that U.S. consumers havebeen expressing increased interest inanimal welfare practices. In fact, somestates’ ballot initiatives have beenenacted to prohibit the use of certainpractices deemed sensitive to the plightof consumers concerned with thetreatment of farm animals ultimatelyraised for human consumption. Yet, thequestion remains as to whether or notthis attention being paid to the animalwelfare issue that seems to constantlyconfront producers of meat destined forthe American dining table, has had anynet affect on consumer demand.The study, U.S. Meat Demand: The Influenceof Animal Welfare Media Coverage, wasconducted by Glynn Tonsor, AgriculturalEconomist, Livestock Marketing, KansasState University and Nicole Olynk,Department of Agricultural Economics,Perdue University. They extensivelysearched U.S newspapers from 1982through 2008 for public information onanimal welfare and the influence it has onthe U.S consumer’s diet. By developingindices incorporating this data theresearchers were able todetermine that mediaattention to animalwelfare issues has notdirectly impacted beefconsumption, yet thatsame level of media focushas reduced both porkand poultry demand.“While beef demand wasfound to not be directlyinfluenced by increasedmedia attention toanimal welfare issues,this should not beinterpreted as the beefindustry being immune,”said Tonsor in a releasefollowing the study. Thestudy also found thatincreased media exposure has resulted in areallocation of food expenditures to nonmeatitems rather to competitive proteins.A quick synopsis of the study suggests that:• Media attention to the animal welfareissue does have a negative impact onU.S meat demand.• Pork and poultry are most severelyaffected.• As media attention increases,consumers are likely to redirectexpenditures to purchase less meat.Tonsor said more researchwas needed to determinethe effects on consumers,livestock producers andsociety in general but thatthe “influence of mediaon total meat expendituresuggest beef, pork and poultryproducers may be well servedby collaborating in recognizingand responding to changingsocietal pressures regardinganimal well-being.”UB“The study also found thatincreased media exposure hasresulted in a reallocation of foodexpenditures to non-meat items...”©iStockphoto.com/Delmas LehmanGET CONNECTED!!Join NPFDA Today!NATIONAL POULTRY & FOODDISTRIBUTORS ASSOCIATIONYour Full Circle Connection To The Industry since 1967!ProcessorsDistributorsb r o k e r st r a D e r sretail buyerst ransP ortationc omP aniessuPPly comPanies2014 Osborne RoadSaint Marys, GA 31558Phone: 770-535-9901Fax: 770-535-7385E-mail: info@npfda.orgwww.npfda.orgVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 61

A mega-diverse country…Ecuador:agriculturally rich“The country’seconomy is basedmostly on the exportof bananas, oil,shrimp, and gold.”Ecuador is a democratic republic in South America bordered by Colombia to thenorth, Peru to the east and south, and the Pacific Ocean to the west. Its borders alsoencompass the Galapagos Islands which are home to numerous species of flora andfauna.Despite its size Ecuador is one of only seventeen countries in the world classified asmegadiverse by the group Conservation International. It has a great many species ofplants and animals; including over 16000 in vegetation alone, of which over 4000are endemic to the country. It is a very agriculturally rich location with bananas,flowers, coffee, cacao, sugar, tropical fruits, palm oil, palm hearts, rice, roses, andcorn plentiful.©iStockphoto.com/photoBlueIceGuayaquils lighthouse park in Ecuador.62 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011Historically, Ecuador’s economy has been characterized by its dichotomy, andsometimes bitter rivalry, between the large-scale export-oriented agricultural enterprisesof the coast, and the smaller farms and businesses of the Andes.The country’s economy is based mostly on the export of bananas, oil, shrimp, andgold. In fact, Ecuador is the world’s largest exporter of bananas, accounting for 936.5million dollars of revenue in 2010. Since the 1970s, the mining and exporting of oilhas played a dominant role in the country’s economy. Petroleum resources accountedfor 51% of the country’s income and one fourth of the central government’s budgetrevenues in recent years.The United States is Ecuador’s number one export and import partner. The AndeanTrade Promotion and Drug Eradication Act increased U.S. involvement in Ecuadorianeconomy. U.S. investments in Ecuador have risen by 30% since the act was implemented.Over one hundred U.S. companies operating in Ecuador depend on the access to cheapergoods and on the duty-free exportation made possible only by the ATPDEA. As a result,American businesses have made substantial financial profits in Ecuador.These factors, along with their developing economy, create a hopeful forecast for thissmall South American country.UBEcuador / U.S. comparisonAREA 283,561 sq km 9,826,675 sq kmCOASTLINE 2,237 km 19,924 kmPOPULATION 14,790,608 310,232,863LIFE EXPECTANCY 75.52 years 78.24yearsGDP $309.3 billion $14.26 trillionGDP (per capita) $7,800 $46,400AGRICULTURE AS A %GDP 6.8% 1.2%AGRICULTURAL PRODUCTS bananas, coffee, cocoa,rice, potatoesfruit, wheat, corn, grains,poultry, beef, vegetablesLABOR FORCE 4.59 million 154.2 millionUNEMPLOYMENT RATE 7.6% 9.3%OIL PRODUCTION / CONSUMPTION 485,700 / 181,000 8.068 / 19.5(bbl/day, 2009 est.)(million bbl/day)

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Eye on dining...Boston’s iconic restaurants at a glanceBy Jim BuffumThe Boston area offers a rich banquet ofcuisines, and Urner Barry’s Reporter’s loveaffair with the food scene is certainlya secret we love to leak. As one wouldexpect to read about new, dare I say, “hot,”restaurants, we offer an opportunity foryou to browse our chosen restaurantlistings here so that even the chicBostonian eco-foodie can know where tostrike a pose this week.So where is everyone dining on terrinede mango with parsnip and urchin-roefoam? This “in-with-the-new hype” tendsto overlook iconic restaurants, Bostoninstitutions really; the places that springto mind when you think about dining outhere. These are the restaurants that stillmanage, after years to fill the house if notnightly, then certainly on weekends. Asterling reputation can rest on its laurels,even as it raises an obvious question aboutServing the Food Industryfor Four Generations withHigh Quality Egg Products2 Papetti Plaza, Elizabeth, NJ 07206Tel. (908) 351-0330www.debelfoods.comFax (908) 351-0334Elliot P. Gibber, President64 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011change: If something’s beenworking for 97 years, whyadjust it?So in the spirit of casting afresh eye on an establishedplace, we head to some of thecity’s most venerable diningrooms and reconsider themthrough their signature dish.DURGIN-PARK340 Faneuil Hall Marketplace, Boston,617-227-2038, www.durgin-park.comThis is the most casual of the restaurantsvisited. The eclectic Durgin-Park wait staffis curt, intolerant of unnecessary questions,and refreshingly fun. Think your favoriteaunt who has no time for your nonsense.It’s intentional, and part of the shtick.©iStockphoto.com/Brendan VearySince 1826 the restaurant has occupieda roomy historic Faneuil Hall space withlarge wood and mostly communal tables.Side dishes are good, and taste as if servedin a very competent college dining hall;there are even little white flume-proofbowl-plates. New England classics likeIndian pudding (slow-baked molasses andcornmeal mash served with ice cream) arefaithfully and well prepared. Wine andbeer lists are limited but adequate. Thecrowd on our night is a mix of local steakloversand tooly business-trip types.HAMERSLEY’S BISTRO553 Tremont St., Boston, 617-423-2700,www.hamersleysbistro.comFor 21 years, Bostonians in-the-knowhave been going to Hamersley’s Bistroin the South End for roast chicken withgarlic, lemon, and parsley. Favored byJulia Child, Shirley MacLaine, JackNicholson, and Leonardo DiCaprio, thedish is basically the perfect roast birdyou cannot replicate at home. Ever. Veryslow-cooked, then boned and finishedin a pan with lemons and chicken stockunder the crisping flames of a salamander,Hamersley’s chicken can easily be cut witha fork and is an example of marinade(garlic, lemon, parsley, and spicesovernight) and seasonings that showcase,rather than overshadow, the carefullyraised hen.NO. 9 PARK9 Park St., Boston, 617-742-9991,www.no9park.comWhen one asks serious foodiesabout the most famous dishin Boston, the prune-stuffedgnocchi with foie gras, toastedalmonds, and vin santo atNo. 9 Park is suggested by themost people. Chef and ownerBarbara Lynch developed thedish some 15 years ago aftera trip to Italy to learn pasta-making. Ourwaiter recites the catechism: “...so sheadded foie gras, and the prunes, and therest is history!”The dish is marvelously clever. Light,expertly made gnocchi are stuffed with asoft prune filling. Each gnoccho is toppedwith a small slab of foie gras, then drizzledwith a beurre blanc made with vin santo.Tiny cubes of prune—precision-cut andjewel-like—decorate the plate with tiniersprigs of chervil.OAK ROOMAt the Fairmont Copley Plaza, 138St. James Ave., Boston, 617-267-5300,www.theoakroom.comThe interior of the Oak Room at theFairmont Copley Plaza is breathtaking.Well-heeled Bostonians have beengathering at restaurants in this space since1912. Beautiful hand-detailed oak wallsenclose a lush, comfortable, and, aboveall, Old World luxury dining room. Oneof the many shiny art panels at the back ofthe room is actually a clandestine two-waymirror. Back in the day (perhaps now) itallowed managers to survey service andpresentation, which are still impeccable.The room manages to be marvelouslyalive, not at all an antique. Large, brilliantcherry-blossom arrangements complete theenveloping mise-en-scene. You are greetedand treated like royalty by a dedicated staff,some of whom have been perfecting theircraft here since this restaurant opened inthe historic space 20 years ago.We all know that Bostonians do not live bychowder alone, and we hope that when youare visiting Beantown you have a chance tofeast at some of our favorite locations.UB

Invitation to top industry event...Thriving2011in a Global EconomyYou are cordially invited to attendURNER BARRY’S 2011EXECUTIVE CONFERENCEWhenMay 1st through May 3rd, 2011WhereThe Bellagio, Las Vegas, NevadaKeynote SpeakerDonnie Smith, President & CEO, Tyson Foods, Inc.Conference Registration DetailsIndustry Attendees - $985 • Spouse/Guest - $410Golf Outing - $200 • Spouses’ Program - $40Special OfferReturning Industry Attendees who refer a First-Time Attendeewill both receive 10% off of their registration!Hotel Registration InformationReserve Deluxe Rooms by using this linkhttp://www.urnerbarry.com/reservations or by calling 1-888-987-6667and mention the Urner Barry Group – UBPRL11Tentative Conference ScheduleSunday, May 1, 20116:30-9:00 p.m. – Welcome Reception, Bellagio Grand PatioMonday, May 2, 20118:45-9:00 a.m. – Opening Ceremony, Nellis Air ForceHonor Guard Presentation of Colors9:00-10:15 a.m. – Keynote Speaker, Donnie Smith,President & CEO, Tyson Foods, Inc.10:30-11:45 a.m. – Joint Session, Michael Casey, Dow Jones12:00 – Depart for Golf Outting at tour bus lobby –Dragon Ridge Golf Course7:00-10:00 p.m. – Cocktail Hour,Dinner and Awards CeremonyTuesday, May 3, 20118:45-10:00 a.m. – Daniel Ikenson, Associate Director,Cato Institute10:15-11:30 a.m. – Elizabeth L. Hund, Senior Vice Presidentand Division Head, Food Industries, US BankAfternoon• Mitch Kanter, PhD., Executive Director of the Egg NutritionCenter, “Eggs and Health: New News is Good News”• Reporter Roundtable Discussion, Rick Brown,Randy Pesciotta• Mike Miller, Cattle-Fax, Economic Outlook• Reporter Rountable Discussion, Michael O’Shaughnessy,Russ Whitman, James Serpio5:30-7:00 p.m. - Closing Cocktail PartyRoom RatesDeluxe Rooms $179 per nightBOOK UPGRADES BY CONTACTING URNER BARRY 732-240-5330Lynn Dekovitch ext. 217 or MaryAnn Zicarelli ext. 261Salone Suites $450 per night • Bellagio Suites $525 per nightIt is important that you refer to the code or use the direct link aboveto receive Urner Barry’s group rate.VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 65

Monterey Bay red list featured on menu…Legal’s Roger Berkowitz hostsRoger Berkowitz greets guests at the start of Legal’s ‘Blacklisted Fish’ dinner.Early in January, Boston area food blogswere a Twitter over Legal Seafood’sBrilliant marketing ploy—an ‘outlawfish’ dinner. Legal routinely hosts anumber of themed dinners. On Jan.24th, the company featured a menumade exclusively from fish that groupssuch as theMontereyBayAquariumhave put ontheir red list.Hosted bythe CulinaryGuildof NewEngland(CGNE), theinvitationsaid themenu forthis mealwould “be deliberately designed toserve what others consider outlawed orblacklisted fish, but that Berkowitz andHoller (Bill Holler, Legal’s Seafood Buyer)believe to be sustainable!” There was evenan opportunity for CGNE guests to askquestions about what’s safe to eat, whichJohn Saktonspecies are plentiful, and how to readbetween the lines of media reports.About 60 people attended. Approximately1/3 were foodies and food writers,members and friends of the New EnglandCulinary Guild, another 1/3 were mediaand representatives from the New EnglandAquarium, Ocean Trust, and other similarorganizations and at least 1/3 of theattendees were industry.Berkowitz opened the evening byspeaking for about 20 minutes on hisviews on sustainability. He said that thecurrent playing field was out of balance.Environmental organizations have had ahuge amount of resources to tell their viewabout seafood sustainability, while localfishermen and industry groups have beenfar too silent.Berkowitz said one of Legal’s goals was tosupport the day boat fleet in New England,CAL-MAINE FOODS, INC.3320 Woodrow WilsonJackson, MS 39209Contact Dolph Baker(601) 948-6813Fax (601) 949-784566 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

‘outlaw fish’ dinner in Bostonas they are asource of veryhigh qualityproducts, andto this end hehas worked withgroups like theconservation lawfoundation.But he saidnow fishermenfeel “bullied”by the major“…fishermenfeel ‘bullied’by the majorenvironmentalgroups, whodon’t seemto recognizesome of theissues thatare beinglegitimatelyraised.”environmental groups, who don’t seem torecognize some of the issues that are beinglegitimately raised.In New England, first the industryshowed NMFS, over much resistance, abetter way to count scallops, resulting ina more accurate survey and much higher,scientifically validated, biomass. Thisoccurred in the 1990s.This was a question and answer session,with many people in the room participating.Among the foodies and food writers, someof the questions included the following:• What’s wrong with farmed salmon?• Is Gulf shrimp safe?• What is ‘trawling’ and why is itconsidered bad.Many of these questions were answeredby industry participants in the room—butthere was not agreement.The upshot of the evening was that manyof the food writers and chefs and membersof the New England Culinary guild inthe room wanted more information. Onesuggested that Legal do a fish “teach-in.”Berkowitz is to be commended for takingthe lead in making the whole issue ofseafood sustainability more visible inBoston. He is right that there is not alevel playing field, and that a fragmentedindustry is not in a position to competewith the messaging put out by the majorenvironmental groups who set the tone ofthe debate over fisheries sustainability.But even in the room, the fragmentation ofthe industry was obvious—with some takingshots at gear types, imported fish, and trawlmethods—in a manner that probably wentover the heads of many of the non-industrypeople in the room.In short, Legal is making a fantasticstatement about its commitment toeducate its own customers, but the dinnershowed just how far the industry as wholehas to come in order to be able to deliver aconsistent message.UBAdapted from articles which originally appearedon Seafoodnews.com on January 3 and 25, 2011Then in 2002, fishermen found out, andfinally convinced NMFS, that the trawl gearused in the annual stock survey—the singlemost important component used in estimatingbiomass—was improperly set. It turnedout that the trawl warps were of unequallength, causing the net to fish erratically onthe bottom. Again—fishermen were provedright, and NMFS admitted the mistake. Butthey did not make any biomass adjustments.Now, says Berkowitz, fishermen are seeinga lot of stocks recovering, and they simplydo not believe that the best science is beingused to estimate stocks.Berkowitz is very interested in using acousticsonar to measure fish stocks, similar tothe acoustic surveys done for the pollockindustry in Alaska. In preliminary tests ofacoustic sonar on herring, the data seemedto show much more herring was availablethan was reflected in the trawl surveys.After a four course dinner with matchingwines, consisting of black tiger shrimpfritters, cod cheeks with spaghetti squash,prosciutto wrapped hake, and citrus almondcake, the most interesting part of the eveningbegan.From the Farm to Deli,we are your Sourcefor Turkey!Buyers & SellersDomestic & International“Alliance Builders” of:Whole Birds, Bone in Breasts, Raw Meats,Tray Pack Parts, Further Processed Products,Turkey Hatching Eggs,Turkey Poults, Live ContractsJeff Stauffenecker • Carl WittenburgSara Almich605 Crow Lake StreetBrooten, MN 56316Phone: 320-346-4033Fax: 320-346-4038Toll Free: 1-877-BUY-TURKwww.PRoTeiNALLiANCe.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 67

60 Seconds with...Richard E. Gutting, Jrwith the law firm of Redmon, Peyton & Braswell LLPUrner Barry’s Reporter sat down withRichard E. Gutting Jr., attorney with thelaw firm of Redmon, Peyton & BraswellLLP who has been actively involved in theregulation of seafood in the United Statesfor over 30 years for a one-on-one questionand answer session to learn more aboutthe historic food safety legislation whichwas signed into law, the agenda of the newCongress pertaining to meat, poultry, eggand seafood and someother political issues.URNER BARRY’SREPORTER: In January,President Obama signedinto law, historic food safetylegislation; what was yourfirst impression?Richard E. Gutting,Jr: Surprise—FDA gainedstunning new powers anda long list of expensivemandates, without anyclear evidence thesepowers and mandates willimprove food safety. I’msurprised the Act passed.UB: This is certainly going to cost a lot; estimatesrange between 1.4 and 1.6 billion. Will Congressapprove the estimated funding necessary?RG: No one knows—but it seems doubtfulCongress will appropriate these amountsgiven the public’s concern over the deficitand the economy. Gaining additionalfunds will require a strong FDA showingthat taxpayers will get a solid return ontheir investment—a showing that’s notbeen made.UB: There are particular provisions of the lawthat are of great concern to those in the meat,poultry, egg and seafood industries; one is theFDA’s ability to issue mandatory recall orders.Do you view this as intrusive or necessary?rg: Intrusive—Few companies refuse torecall product when asked.UB: The FDA is certainly the subject of a lotof scrutiny; some see the FDA as a source ofexcessive regulation, while other critics believethat the FDA does not regulate strictly enough.Do you foresee a more cooperative approach?rg: Maybe—FDA has a history of lookinginward. If it cannothire more fieldinspectors, FDAmay be forced totrain others and relyupon other publichealth agencies andindependent thirdparties—somethingit’sbeen reluctant to do.Richard E. Gutting, JrUB: In recent years theFDA has been criticizedfor their handling of therecalls of peanut butter,tomatoes, and eggs.How can they gain thepublic trust?RG: It will bechallenging—FDA is falling behind,deadlines are slipping, guidance is notbeing kept up to date and importantinformation about food-safety is no longerprovided. Now, the Act requires FDA toissue more rules and guidance. To gaincredibility, FDA will have to perform—andto do this it must streamline the way itmakes decisions and reach outward forhelp from other agencies and industry.UB: A new-look Congress is convening inWashington; are there any agendas they arelikely to take-up that will have a materialimpact on meat, poultry, egg and seafood?RG: My guess—budgetary and oversightissues will dominate the Congressionalagenda this year. At some point, however,Congress will have to turn to the nextFarm Bill, which is likely to be the mostsignificant piece of legislation for foodproducers this Congress.UB: A controversial issue is the United States’policy of trading food for fuel. Do you foreseeany changes in the current ethanol policy?Maybe—If food prices continue to rise,there will be more pressure on Congress torevisit our policies.UB: There are several WTO cases pendingagainst the U.S. that pertain to agriculture,such as zeroing practices on shrimp, and U.S.government supports for ethanol, among others.Do you see any resolutions that may have asignificant impact on meat, poultry, egg andseafood?RG: No—The White House has taken afew steps towards ending “zeroing” when itreviews antidumping duty orders. However,even if zeroing ends, seafood duties woulddecline only a few percentage points. Thereal impact, therefore, would come if theWhite House refuses to end “zeroing”and foreign markets retaliate against atargeted list of food exports—a result thatis inconsistent with the Administrationsambitious 5-year export goal.UB: The USDA’s Food Safety and InspectionService recently unveiled a law that requiresnutrition labeling on 40 popular meat andpoultry products by 2012. Will we see morenutritional labels on products that normallywould not have them, like fresh fish, and fruitsand vegetables?RG: Maybe—The current system, whichproves nutritional information toconsumers about the most popular items,seems to be working. Perhaps the list ofitems will expand, but I don’t expect newmandates and more regulations.UB68 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011

You don’t need to see it to taste it...White or yellow fat?by Laura Conaway, CABThe appearance of yellow fat or white fat inbeef depends on what the animals ate.Chad Carr, Florida Extension meatspecialist, says it has to do with betacarotene. The organic compound depositedand visible in fat is much more abundantin green forage for grazing than in grainsand hay. That’s why yellow fat is found inbeef from cattle finished on grass alone,while grain-based diets produce white fat.Aside from appearance, Carr says thebiggest difference is in the taste. Americanconsumers prefer grain-fed over grass-fedbeef, specifically because the grain-fed hasa lower incidence of negative, sensory offflavors.Fats and fatty acids govern flavor,he explains.“The difference in the fatty acid profilebetween those two products is driven bycattle diet,” Carr says.Clint Walenciak, director of packing forCertified Angus Beef LLC (CAB), sayswhen it comes to taste, it’s all a matter ofpersonal preference and what consumersare used to buying and eating.“The U.S. domesticconsumer is moreaccustomed to the whitefat compared to what onemight see in some of theinternational marketswhere grass finishing ismore common,” he says.Dairy cattleBeef cattleAlthough grain-fed beef isin higher demand in theU.S., there is still a marketfor cattle raised on foragethrough some naturaland organic niche programs. In manycases, grass-fed beef is promoted as moresustainably-produced and appeals to thosewho share that perception, so appearancebecomes secondary to those claims.“There is a demographic that does prefera grass-fed flavor profile or the production0 days after 84 dayssystem that is typically involved with grassfed beef,” Walenciak says.However, Walenciak notes there are nohealth benefits that differentiate the two.“For a health-conscious customer whowould still like to eat beef, they can findlean, healthy choices in grass- and grain-fedcattle alike,” he says.UBNAMP’s First-Ever Fully-TranslatedEnglish/Spanish EditionAnswers to the quiz on page 571. True2. True3. True4. False (There are only four:Chicken, AK; Chicken Bristle, IL;Chicken Bristle, KY; and ChickenTown, PA).5. False (no more than 30%).6. True7. True8. False (according to the AmericanEgg Board hens will lay an averageof about 250-300 eggs per year).9. False10. False (it takes roughly 3,000cowhides).Bonus QuestionTrue• Full Text in Both English and Spanish• Information on Canadian andMexican Grading and Nomenclature• Essential Guide for Bi-Lingual WorkforcesNow Available!Order Today!800-932-0617E-mail: namp@urnerbarry.comhttp://shop.namp.comVOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 69

MergeContinued from page 1skills, and knowledge of the new company’s personnel. “Morethan anything else, we have a group that is very committed toour customers, to our industry, and to each other’s success.And we have the support of one of the most respectedcompanies in our industry—Thai Union.”The primary focuses for Chicken of the Sea Frozen Foodswill be on expanding its leadership position in shrimp andpasteurized crab meat, as well as build the company’s marketshare in shellfish, finish and value-added seafood products.UBAdvertiser index...American Egg Products, Inc. ....................... 70.Arctic Fisheries............................................ 33.Australian Premium Brands .......................... 2.Baker Commodities..................................... 62.Bird-In-Hand Farms Inc............................... 31.Boston Lobster............................................ 26.Cal-Maine Foods......................................... 66.Central Seaway Company.............................. 5.Chore-Time Brock........................................ 14.Cooper Farms Processing............................. 58.Country Charm Distributors, Inc.................... 8.Creighton Brothers/Crystal Lake.................. 21.Deb El Food Products................................... 64.Deep Sea Shrimp Importing ....................... 10.Dolphin Shipping and Trading .................... 42.Eastern Poultry Distributors, Inc.................. 43Empacadora Celaya S.A. de C. V................... 11Empress International/Chicken of the SeaFrozen Foods - Thai Union Group........... 37Estherville Foods......................................... 60.Fancy Foods................................................. 34.Farbest Foods.............................................. 28.Frost, PLLC..................................................... 9.Garden State Cold Storage........................... 12.GoodSource Solutions................................. 22.Harvest Meat Company............................... 35.Icelandic USA.............................................. 63.Interactive Data........................................... 19Jason’s Foods Incorporated ......................... 35.Keyport Foods............................................... 8.L & S Foods.................................................. 24.La Monica Fine Foods.................................. 13.Maloney Seafood........................................ 47.MetLife Agricultural Investments................ 15.Midwest Poultry Services, Inc...................... 48.MoArk LLC..................................................... 6North American Meat Processors (NAMP)Meat Buyers Guide................................. 69National Poultry & Food DistributorsAssociation (NPFDA).............................. 61Nature’s Catch Inc. ...................................... 53NuCal Foods................................................ 52Odyssey Enterprises.................................... 51Poultry Specialities Inc. ................................ 4Prestage Farms Inc. .................................... 30Protein Alliance .......................................... 67Quirch Foods Co........................................... 16Radlo Foods................................................ 25Red Lake Nation Fishery.............................. 17Richmond Wholesale Cold Storage.............. 32Royal Harvest Foods.................................... 56Savage Poultry Inc. ..................................... 41Sigma Seafood International....................... 23South American Beef.................................. 72Taurus Foods .............................................. 44Thunderbird Machinery............................... 49Tippmann Group/Interstate Warehousing... 27Turkey Valley Farms..................................... 18Vista Food Exchange................................... 21Wabash Valley Produce............................... 71Westside Foods........................................... 39Win Transport.............................................. 40Zero Mountain ............................................ 46WabashValleyProduceDubois,Indiana 47527Larry SegerTel. (812) 678-3131Fax (812) 678-5931BrownProduceCo.Farina,Illinois 62838Larry PembertonTel. (618) 245-3301Fax (618) 245-3552BallasEgg ProductsCorp.Zanesville,Ohio 43701Leonard BallasTel. (740) 453-0386Fax (740) 453-0491VOL. 6, NO. 2 / spring 2011 / URNER BARRY’S REPORTER • 71

Urner Barry • P.O. Box 389, Toms River, NJ 08754-0389 • • avidal-soler@sabeef.com www.sabeef.com 72 • URNER BARRY’S REPORTER / VOL. 6, NO. 2 / spring 2011