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Report States Fresh Fruit Is Top, Fastest Growing Snack In USA
Chicago — Fresh fruit is not only the top snack food consumed in America, it is also one of the fastest growing, according to new snacking research from The NPD Group, a leading global information company. NPD’s recently released Snacking in America report finds that growing concerns about health and eating right are contributors to the increasing popularity of fruit as a snack.
One of the reasons that fruit holds the top snack position is that it’s eaten throughout the day resulting in its inclusion in more snack occasions than other snack foods, according to NPD’s Snacking in America report, which examines attitudes and behaviors about snacking as well as snack selection drivers. During the two-year period ending March 2012, fresh fruit was consumed as a snack in 10 more snack occasions a year than chocolate, the next top snack food, and 25 more occasions a year than potato chips, the third most popular snack food.
NPD’s snack research finds that consumption of snack-oriented foods is motivated by different needs: health and weight, hunger satiety, on-the-go/convenience, routine/habit, cravings, and a treat/reward when watching TV, visiting friends or other social activities. Fresh fruit ranks #1 in five of the six needs states — health and weight, hunger satiety, convenience, routine/habit, and satisfying a craving.
Another factor contributing to the popularity of fresh fruit is that it is a favorite snack among all ages, according to the Snacking in America report. Consumers 65 and older eat the most fruit, followed by children under 12. Teens, ages 13 to 17, eat the least amount of fruit but their consumption increases as they get older. Another aspect of the fruit consumer, other than their age, is the type of snacker they are. Healthier snack consumers snack more often between meals and eat a wider variety of healthy snacks, and fruit is the top go-to snack for these consumers.
“Taking the who, what, when, and where of fresh fruit consumption into account, the point to be made is that fresh fruit is a top-of-mind snack with most consumers,” says Darren Seifer, NPD food and beverage industry analyst. “Among the opportunities this trend presents to producers and produce retailers to market and merchandise fruit around the activities during which it is most likely to be eaten, usage can be expanded with packaging innovation and promotions for on-the-go activities when it’s least likely to be consumed.”
About The NPD Group
The NPD Group provides global information and advisory services to drive better business decisions. By combining unique data assets with unmatched industry expertise, we help our clients track their markets, understand consumers, and drive profitable growth. Sectors covered include automotive, beauty, entertainment, fashion, food / foodservice, home, office supplies, sports, technology, toys, video games, and wireless. For more information, visit npd.com.
Source: The NPD Group
Shipments of fresh fruits and vegetables from around the USA are returning more to normal following the Christmas and New Year’s holidays.
Imports Chilean grapes on the east coast, led by ports at Wilmington, NC and at Philadelphia are down 33 percent from this time a year ago. This is primarily do to the crop running later than last season, plus decreased production. Imported grapes are increasing slowly, but good volume problably will not occur until the end of January…..January 28th is the date for the end of an extension for negotiations relating to a longshoremen’s strike, which was put on hold. A strike would hit East Coast ports from Baltimore to the Gulf Coast, accounting for about one-half of the imports into this country…..Meanwhile, Chilean grapes arriving at Long Beach, CA by boat are off nearly 22 percent so far this season.
Looking at Washington state, the best loading opportunities are from the Yakima and Wenatchee valleys with apples and pears. About 2,000 truckload equivalents of apples are being loaded per week.
Washington’s Columbia Basin and the nearby Umatilla Basin in Oregon are continuing shipments of potatoes and onions, but with much less volume than fruit.
In South Texas, steady loads of grapefruit and oranges are available from the Lower Rio Grand Valley, with cabbage available from the Winter Garden District, just south of San Antonio…..However, the best volume is with Mexican broccoli, carrots, watermelons and other items crossing the border in South Texas.
Texas produce – grossing about $3,000 to Chicago.
Washington state apples and pears – about $6,000 to New York City.
Vegetable prices have been more than twice as volatile as the average of all other food purchased since 1990, according to a new U.S. Department of Agriculture report.
The December USDA Economic Research Service Vegetable Outlook report said the standard deviation for annual change in vegetable prices is 3.7 percent, compared 1.2 percent for food at home.
Fresh vegetables are particularly volatile and have trended higher than overall food prices since 1990. Between 1990 and 2011, fresh retail vegetable prices rose by 113 percent, significantly higher then the 71 percent higher prices for the typical grocery shopping basket. The annual average change in retail fresh vegetable priced is 3.8 percent since 1990, compared with 2.8% for all food purchased for home consumption.
For 2012, fresh vegetable volatility has been reflected in sharply lower prices compared with year ago levels. Mild winter weather in Florida and other winter vegetable growing areas created a bumper crop and lower prices in early 2012 and prices since then have stayed reasonable. The latest food price forecast by the USDA projects the 2012 annual change in fresh vegetable prices at up to 5.25 percent lower, compared with a 5.6 percent increase in 2011 and 2 percent higher prices in 2010. The USDA projects 2013 fresh vegetable prices will resume their long term rise and increase 4 to 5 percent.
By comparison, fresh fruit prices are forecast to rise about 1 percent this year, compared with a 3.3 percent rise in 2011 and a 0.6 percent decline in 2010. For 2013, fresh fruit prices are forecast to increase up to 4 percent.
While seasonality, fluctuations in demand, and shifts in production can create volatility, the unpredictability of weather makes forecasting fresh vegetable prices the most prone to error.
It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20, as well as another one around New Years. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
SAN JOSE, Calif. — Eating the best foods for complete health can be absolutely delicious. Take it from registered dietitian Dave Grotto. In celebration of his new book, The Best Things You Can Eat (Bantam, January 2013), Grotto offers a roadmap to a tasty and healthy New Year with a sampling of 13 highly nutritious, go-to foods. Topping Grotto’s must-eat list for 2013: mushrooms.
“Mushrooms provide critical nutrients for this time of year, like vitamin D to add a dose of sunshine to winter days and antioxidants to help boost immunity – and the best part is that you can eat them in every meal,” says Grotto.
Thanks to mushrooms’ hearty taste and meaty texture, Grotto uses them to add big flavor, extend portions and bring an extra serving of vegetables to the plate. “Mushrooms are a natural fit for the dishes we crave and are easy to incorporate into meals, for vegans to meat-lovers and everyone in between.”
- Mushrooms can be a vegetarian’s best friend as the perfect main ingredient for meatless meals.
- Increase portion size by adding mushrooms to meat dishes; for the best results, prepare mushrooms to mimic meat’s texture and appearance – think portabella strips in fajitas and or quartered criminis in winter stews.
- To shed calories and fat without compromising taste, substitute finely chopped mushrooms for some of the ground meat in dishes like tacos and burgers. Research suggests that substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full and satisfied after meals.1
- Sauteing is the easiest way to cook whole, sliced, chopped or halved mushrooms. Boost any main dish or side with this can’t miss formula: 1. Turn pan on high; 2. Lay single layer of sliced mushrooms and “sear” them (don’t stir); 3. Flip and sear other side. Season to taste.
Reasons to love mushrooms: In season all year round, they’re naturally low in calories, fat-free, and cholesterol-free. Low in sodium, but rich in umami, mushrooms offer a great flavor solution instead of adding salt. They’re the only plant source of vitamin D and have almost as much potassium (8% Daily Value) as a small banana (10% Daily Value). Mushrooms also deliver B vitamins including riboflavin, niacin and pantothenic acid and other essential minerals like copper. Plus, within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine, which help strengthen the immune system.
Resolve to add Dave Grotto’s 13 best foods to your plate in 2013. In addition to mushrooms, look for cherries, quinoa, pork, olive oil, avocados, salmon, eggs, spinach, almonds, yogurt, chickpeas and sweet potatoes. Combined, these foods offer a wide range of nutrients and flavors. Kick start your best year of eating by making one of the following superfood recipes each week in January:
- Herbed Spinach Quiche Portabella Caps
- Mushroom and Chicken Quinoa with Chiles
- Mushroom Tacos with Salsa Verde
- Cherry Portabella-Stuffed Pork Chops
- Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad
Follow the Mushroom Channel on Twitter, Facebook and Pinterest. Visit MushroomInfo.com for the latest blogs and recipes. Utilize MyPlate tips and tools to build a healthy plate in 2013.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
1 Cheskin LJ et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite 2008: 51: 50-57.
Source: The Mushroom Council
USA consumer eating of fruit remains well below government recommended levels, according to a new USDA report. Fresh fruit consumption increased 27 percent over the past 40 years.
The U.S. Department of Agriculture’s December fruit outlook report charts changes in consumption between 1970 and 2010 and found that bananas, strawberries and watermelons were among the fresh fruit gainin most in popularity, while apples and oranges suffered declines in per capita availability.
The report said that loss-adjusted per-capita consumption of 0.8 cups of fruits per day is 23 percent higher than the 1970 level of 0.6 cup. Yet, this is still far below the dietary guideline recommendation of two cups per person based on a 2,000-calorie per-day diet.
The report reads, “Intake would need to increase by 61 percent in order to meet the current requirement.”
Fresh apple per-capita availability declined nine percent from 1970 to 2010, from 17 pounds to 15.5 pounds. On the other hand, banana per-capita availability rose an impressive 47 percent, from 17.4 pounds to 25.6 pounds. By the same token, strawberry per capita availability rose a whopping 320 percent from 1.7 pounds in 1970 to 7.3 pounds in 2010.
The USDA said that bananas, strawberries, grapes, pineapples, cantaloupes and avocados accounted for most in the growth of noncitrus fresh per capita availability, which rose from 71.4 pounds in 1970 to 106.4 pounds in 2010. Apples, cranberries, peaches and plums experienced declines in consumption.
Hit by canker, citrus greening and acreage decline in Florida, fresh orange and grapefruit per-capita availability decreased from 24.4 pounds per person in 1970 to 12.5 pounds per person in 2010, according to the USDA summary. However, those slides were countered by a rise in the per capita availability of fresh tangerines, mandarins, tangelos, lemons and limes. That group of citrus varieties rose from 4.5 pounds per person in 1970 to 9.1 pounds in 2010.
“Changing consumer preference for easy-peel seedless fruits has led to more production in California,” according to the report.
Among all forms consumed, the USDA said that Americans concentrate 58 percent of their fruit consumption in only five products, with orange juice (19 percent), fresh apples (13 percent), apple juice (10percent) and watermelons (5 percent) accounting for a majority of consumption.
Biodiesel will run in ANY diesel engine without the need to convert your engine.
Chico, CA. – Springboard Biodiesel’s BioPro™ EX meets the Green Restaurant Association’s (GRA) rigorous endorsement standards for alternative fuel refueling stations. This safe and easy-to-use appliance automatically converts grease to biodiesel, which emits up to 90% less CO2 and 50% less particulate matter than regular diesel fuel, according to the California Air Resources Board. With devices such as the BioPro EX, it has never been easier for restaurants to convert their grease into a clean burning fuel for a fraction of the cost of the petroleum diesel it replaces.
By using the BioPro™ EX, restaurants can:
- Make ASTM-grade biodiesel for 95 cents/gallon
- Save costs on fuel
- Stay ahead of legislation
- Reduce CO2 and particulate emissions
Restaurants will earn 2.5 GreenPoints™ towards becoming a Certified Green Restaurant® based on the GRA’s certification standards in the environmental category of eliminating waste. Further, the GRA requires Certified Green Restaurants® in the following locations to convert their grease to biodiesel or energy: Asheville NC, Baltimore, Boston, Chicago, southern and central Connecticut, Washington DC, Idaho, Los Angeles, New York City, Philadelphia, Portland OR, San Diego, San Francisco, Seattle, Spokane WA, and Wyoming.
Benefits of Converting Grease to Biodiesel
- It can be made from ANY vegetable or animal oil
- Biodiesel will run in ANY diesel engine without the need to convert your engine
- Biodiesel is better for the life of your engines. It has a higher lubricity rate than regular diesel and therefore will create less wear in your engine
- Biodiesel will mix, at any ratio, with diesel, so it can be blended and used in conjunction with diesel
- Biodiesel made on domestic soil arguably reduces our collective dependence on foreign oil and conflict
- BioPro EX equipment is made entirely in the USA
- Converting a waste stream into a beneficent alternative fuel that runs in any diesel engine is a significant process improvement.
“Innovative technology such as the BioPro EX has made it possible for restaurants to recycle their grease in a simple, cost-efficient manner,” says Michael Oshman, the Founder & CEO of the GRA. “While the average restaurant washes about 15 pounds of grease down the drain for every 150 meals served, restaurants that use the BioPro EX device help both the environment and their budgets.”
“We’re delighted by this endorsement,” said Springboard Biodiesel’s CEO Mark Roberts. “Making a clean burning fuel in an automated appliance and saving money at the same time is a truly great combination of benefits.” He added, “The BioPro™ enables restaurant owners to both save money and differentiate themselves in the eyes of their customers, who are increasingly valuing green initiatives.”
For interviews, contact Matt Roberts, matt@springboardbiodiesel.com
For details on the equipment, visit http://www.springboardbiodiesel.com/
For details on the GRA’s Endorsement standards, visit http://dinegreen.com/manufacturers/mfg-standards.asp
About Springboard Biodiesel
Springboard Biodiesel is a biodiesel equipment manufacturer located in Chico, CA. They manufacture processors, dry-wash systems, glycerin demethylators, methanol purifiers, and other ancillary equipment used in the small-scale production of biodiesel from waste streams. Springboard may be best known for its BioPro™ line of biodiesel processors; these are automated machines that convert used cooking oils (any vegetable or animal oil) into premium grade biodiesel for 95 cents per gallon. 95 cents is the cost per gallon to make biodiesel in these machines, if an operator can collect their cooking oil for free.
About the Green Restaurant Association
The Green Restaurant Association (GRA) is the only official certifier of Green Restaurants® in the country. The national non-profit organization was founded in 1990 to shift the restaurant industry toward ecological sustainability. For 20 years, the GRA has pioneered the Green Restaurant® movement and currently works with over 850 restaurants throughout the U.S. and Canada. With a transparent and turnkey Certification system, the GRA has made it easy for thousands of restaurants to profit and become more environmentally sustainable. As the industry standard for Greening restaurants, the GRA has the world’s largest database of environmental solutions for the foodservice industry. In 2009, the New York State Restaurant Association announced its official endorsement of the GRA, joining EPA Energy Star for Small Business, and several other national environmental groups. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com.
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It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and to get ready for the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
Shipments of central Florida fall vegetables are usually finished by the end of the year, but available loadings are pretty much over, with the transition now occurring as loadings become available in South Florida. Decent volume should occur by early January.
The south Florida loadings will be centered around the Immokalee area and include items ranging from bell peppers to sweet corn and green beans. Volume on vegetables this time of year is typically much less than during peak spring shipping.
South Florida ports are receiving South American mangos. For example, the tropical fruit from Peru is supposed to have good volume this winter, joining mango arrivals already coming from Ecuador. Best loading opportunities will come during peak volume heading into the New Year.
Ecuador volume is starting to wind down. That country had shipped about 6.2 million boxes through early December, up from 6 million boxes last year at the same time.
South Florida vegetables – grossing about $2500 to New York.
It’s time for college bowl games! Football fans across the nation will head to their favorite grocery stores to purchase tailgating and party supplies, such as hot dogs, chips, avocados and Concord Foods Guacamole Mixes. Guacamole is one of the most popular food items for tailgating. Stores should prepare for the football bowl games and playoffs, by creating prominent displays of avocados, tomatoes and popular tie-in items, such as Concord Foods Guacamole Mixes.
“Concord Foods Guacamole Mix is great for football parties and tailgating because it is quick and simple to prepare and tastes delicious. Just add two avocados to Concord Foods’ blend of spices for guacamole dip that is ready in minutes.” said Charles Olins, VP Sales and Marketing at Concord Foods. Concord Foods Guacamole Mix is available in grocery store produce departments nationwide and comes in five great flavors: Mild, Extra Spicy, Classic Mild, Classic Extra Spicy and Authentic. In the spirit of football season, Concord Foods has an attractive football-themed shipper display available and some great tailgating recipes available online.
“We’ve developed some amazing tailgating recipes that use guacamole mix, such as Fully Loaded Nachos or the Great Guacamole Burger.” Said Samantha McCaul, Marketing Manager at Concord Foods. “These recipes are easy-to-prepare and great for tailgating. They are available on our website and Facebook page.”
Concord Foods Guacamole Mixes are available in 18 packs and 144 pack floor shippers. Distribution channels include retail grocery stores, mass merchandisers and club stores in the U.S.
ABOUT CONCORD FOODS
Concord Foods Incorporated is a leading supplier of retail food products and custom ingredients to nationally recognized supermarkets, food service operators and leading food manufacturers. Concord Foods retail division offers a wide variety of produce friendly items from Candy Apple Kits to produce seasoning mixes. Consumers count on our quality products to glaze pies, create guacamole and batter onion rings. For more information, please visit www.concordfoods.com.
Source: Concord Foods Incorporated
Report States Fresh Fruit Is Top, Fastest Growing Snack In USA
Chicago — Fresh fruit is not only the top snack food consumed in America, it is also one of the fastest growing, according to new snacking research from The NPD Group, a leading global information company. NPD’s recently released Snacking in America report finds that growing concerns about health and eating right are contributors to the increasing popularity of fruit as a snack.
One of the reasons that fruit holds the top snack position is that it’s eaten throughout the day resulting in its inclusion in more snack occasions than other snack foods, according to NPD’s Snacking in America report, which examines attitudes and behaviors about snacking as well as snack selection drivers. During the two-year period ending March 2012, fresh fruit was consumed as a snack in 10 more snack occasions a year than chocolate, the next top snack food, and 25 more occasions a year than potato chips, the third most popular snack food.
NPD’s snack research finds that consumption of snack-oriented foods is motivated by different needs: health and weight, hunger satiety, on-the-go/convenience, routine/habit, cravings, and a treat/reward when watching TV, visiting friends or other social activities. Fresh fruit ranks #1 in five of the six needs states — health and weight, hunger satiety, convenience, routine/habit, and satisfying a craving.
Another factor contributing to the popularity of fresh fruit is that it is a favorite snack among all ages, according to the Snacking in America report. Consumers 65 and older eat the most fruit, followed by children under 12. Teens, ages 13 to 17, eat the least amount of fruit but their consumption increases as they get older. Another aspect of the fruit consumer, other than their age, is the type of snacker they are. Healthier snack consumers snack more often between meals and eat a wider variety of healthy snacks, and fruit is the top go-to snack for these consumers.
“Taking the who, what, when, and where of fresh fruit consumption into account, the point to be made is that fresh fruit is a top-of-mind snack with most consumers,” says Darren Seifer, NPD food and beverage industry analyst. “Among the opportunities this trend presents to producers and produce retailers to market and merchandise fruit around the activities during which it is most likely to be eaten, usage can be expanded with packaging innovation and promotions for on-the-go activities when it’s least likely to be consumed.”
About The NPD Group
The NPD Group provides global information and advisory services to drive better business decisions. By combining unique data assets with unmatched industry expertise, we help our clients track their markets, understand consumers, and drive profitable growth. Sectors covered include automotive, beauty, entertainment, fashion, food / foodservice, home, office supplies, sports, technology, toys, video games, and wireless. For more information, visit npd.com.
Source: The NPD Group
Shipments of fresh fruits and vegetables from around the USA are returning more to normal following the Christmas and New Year’s holidays.
Imports Chilean grapes on the east coast, led by ports at Wilmington, NC and at Philadelphia are down 33 percent from this time a year ago. This is primarily do to the crop running later than last season, plus decreased production. Imported grapes are increasing slowly, but good volume problably will not occur until the end of January…..January 28th is the date for the end of an extension for negotiations relating to a longshoremen’s strike, which was put on hold. A strike would hit East Coast ports from Baltimore to the Gulf Coast, accounting for about one-half of the imports into this country…..Meanwhile, Chilean grapes arriving at Long Beach, CA by boat are off nearly 22 percent so far this season.
Looking at Washington state, the best loading opportunities are from the Yakima and Wenatchee valleys with apples and pears. About 2,000 truckload equivalents of apples are being loaded per week.
Washington’s Columbia Basin and the nearby Umatilla Basin in Oregon are continuing shipments of potatoes and onions, but with much less volume than fruit.
In South Texas, steady loads of grapefruit and oranges are available from the Lower Rio Grand Valley, with cabbage available from the Winter Garden District, just south of San Antonio…..However, the best volume is with Mexican broccoli, carrots, watermelons and other items crossing the border in South Texas.
Texas produce – grossing about $3,000 to Chicago.
Washington state apples and pears – about $6,000 to New York City.
Vegetable prices have been more than twice as volatile as the average of all other food purchased since 1990, according to a new U.S. Department of Agriculture report.
The December USDA Economic Research Service Vegetable Outlook report said the standard deviation for annual change in vegetable prices is 3.7 percent, compared 1.2 percent for food at home.
Fresh vegetables are particularly volatile and have trended higher than overall food prices since 1990. Between 1990 and 2011, fresh retail vegetable prices rose by 113 percent, significantly higher then the 71 percent higher prices for the typical grocery shopping basket. The annual average change in retail fresh vegetable priced is 3.8 percent since 1990, compared with 2.8% for all food purchased for home consumption.
For 2012, fresh vegetable volatility has been reflected in sharply lower prices compared with year ago levels. Mild winter weather in Florida and other winter vegetable growing areas created a bumper crop and lower prices in early 2012 and prices since then have stayed reasonable. The latest food price forecast by the USDA projects the 2012 annual change in fresh vegetable prices at up to 5.25 percent lower, compared with a 5.6 percent increase in 2011 and 2 percent higher prices in 2010. The USDA projects 2013 fresh vegetable prices will resume their long term rise and increase 4 to 5 percent.
By comparison, fresh fruit prices are forecast to rise about 1 percent this year, compared with a 3.3 percent rise in 2011 and a 0.6 percent decline in 2010. For 2013, fresh fruit prices are forecast to increase up to 4 percent.
While seasonality, fluctuations in demand, and shifts in production can create volatility, the unpredictability of weather makes forecasting fresh vegetable prices the most prone to error.
It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20, as well as another one around New Years. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
SAN JOSE, Calif. — Eating the best foods for complete health can be absolutely delicious. Take it from registered dietitian Dave Grotto. In celebration of his new book, The Best Things You Can Eat (Bantam, January 2013), Grotto offers a roadmap to a tasty and healthy New Year with a sampling of 13 highly nutritious, go-to foods. Topping Grotto’s must-eat list for 2013: mushrooms.
“Mushrooms provide critical nutrients for this time of year, like vitamin D to add a dose of sunshine to winter days and antioxidants to help boost immunity – and the best part is that you can eat them in every meal,” says Grotto.
Thanks to mushrooms’ hearty taste and meaty texture, Grotto uses them to add big flavor, extend portions and bring an extra serving of vegetables to the plate. “Mushrooms are a natural fit for the dishes we crave and are easy to incorporate into meals, for vegans to meat-lovers and everyone in between.”
- Mushrooms can be a vegetarian’s best friend as the perfect main ingredient for meatless meals.
- Increase portion size by adding mushrooms to meat dishes; for the best results, prepare mushrooms to mimic meat’s texture and appearance – think portabella strips in fajitas and or quartered criminis in winter stews.
- To shed calories and fat without compromising taste, substitute finely chopped mushrooms for some of the ground meat in dishes like tacos and burgers. Research suggests that substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full and satisfied after meals.1
- Sauteing is the easiest way to cook whole, sliced, chopped or halved mushrooms. Boost any main dish or side with this can’t miss formula: 1. Turn pan on high; 2. Lay single layer of sliced mushrooms and “sear” them (don’t stir); 3. Flip and sear other side. Season to taste.
Reasons to love mushrooms: In season all year round, they’re naturally low in calories, fat-free, and cholesterol-free. Low in sodium, but rich in umami, mushrooms offer a great flavor solution instead of adding salt. They’re the only plant source of vitamin D and have almost as much potassium (8% Daily Value) as a small banana (10% Daily Value). Mushrooms also deliver B vitamins including riboflavin, niacin and pantothenic acid and other essential minerals like copper. Plus, within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine, which help strengthen the immune system.
Resolve to add Dave Grotto’s 13 best foods to your plate in 2013. In addition to mushrooms, look for cherries, quinoa, pork, olive oil, avocados, salmon, eggs, spinach, almonds, yogurt, chickpeas and sweet potatoes. Combined, these foods offer a wide range of nutrients and flavors. Kick start your best year of eating by making one of the following superfood recipes each week in January:
- Herbed Spinach Quiche Portabella Caps
- Mushroom and Chicken Quinoa with Chiles
- Mushroom Tacos with Salsa Verde
- Cherry Portabella-Stuffed Pork Chops
- Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad
Follow the Mushroom Channel on Twitter, Facebook and Pinterest. Visit MushroomInfo.com for the latest blogs and recipes. Utilize MyPlate tips and tools to build a healthy plate in 2013.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
1 Cheskin LJ et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite 2008: 51: 50-57.
Source: The Mushroom Council
USA consumer eating of fruit remains well below government recommended levels, according to a new USDA report. Fresh fruit consumption increased 27 percent over the past 40 years.
The U.S. Department of Agriculture’s December fruit outlook report charts changes in consumption between 1970 and 2010 and found that bananas, strawberries and watermelons were among the fresh fruit gainin most in popularity, while apples and oranges suffered declines in per capita availability.
The report said that loss-adjusted per-capita consumption of 0.8 cups of fruits per day is 23 percent higher than the 1970 level of 0.6 cup. Yet, this is still far below the dietary guideline recommendation of two cups per person based on a 2,000-calorie per-day diet.
The report reads, “Intake would need to increase by 61 percent in order to meet the current requirement.”
Fresh apple per-capita availability declined nine percent from 1970 to 2010, from 17 pounds to 15.5 pounds. On the other hand, banana per-capita availability rose an impressive 47 percent, from 17.4 pounds to 25.6 pounds. By the same token, strawberry per capita availability rose a whopping 320 percent from 1.7 pounds in 1970 to 7.3 pounds in 2010.
The USDA said that bananas, strawberries, grapes, pineapples, cantaloupes and avocados accounted for most in the growth of noncitrus fresh per capita availability, which rose from 71.4 pounds in 1970 to 106.4 pounds in 2010. Apples, cranberries, peaches and plums experienced declines in consumption.
Hit by canker, citrus greening and acreage decline in Florida, fresh orange and grapefruit per-capita availability decreased from 24.4 pounds per person in 1970 to 12.5 pounds per person in 2010, according to the USDA summary. However, those slides were countered by a rise in the per capita availability of fresh tangerines, mandarins, tangelos, lemons and limes. That group of citrus varieties rose from 4.5 pounds per person in 1970 to 9.1 pounds in 2010.
“Changing consumer preference for easy-peel seedless fruits has led to more production in California,” according to the report.
Among all forms consumed, the USDA said that Americans concentrate 58 percent of their fruit consumption in only five products, with orange juice (19 percent), fresh apples (13 percent), apple juice (10percent) and watermelons (5 percent) accounting for a majority of consumption.
Biodiesel will run in ANY diesel engine without the need to convert your engine.
Chico, CA. – Springboard Biodiesel’s BioPro™ EX meets the Green Restaurant Association’s (GRA) rigorous endorsement standards for alternative fuel refueling stations. This safe and easy-to-use appliance automatically converts grease to biodiesel, which emits up to 90% less CO2 and 50% less particulate matter than regular diesel fuel, according to the California Air Resources Board. With devices such as the BioPro EX, it has never been easier for restaurants to convert their grease into a clean burning fuel for a fraction of the cost of the petroleum diesel it replaces.
By using the BioPro™ EX, restaurants can:
- Make ASTM-grade biodiesel for 95 cents/gallon
- Save costs on fuel
- Stay ahead of legislation
- Reduce CO2 and particulate emissions
Restaurants will earn 2.5 GreenPoints™ towards becoming a Certified Green Restaurant® based on the GRA’s certification standards in the environmental category of eliminating waste. Further, the GRA requires Certified Green Restaurants® in the following locations to convert their grease to biodiesel or energy: Asheville NC, Baltimore, Boston, Chicago, southern and central Connecticut, Washington DC, Idaho, Los Angeles, New York City, Philadelphia, Portland OR, San Diego, San Francisco, Seattle, Spokane WA, and Wyoming.
Benefits of Converting Grease to Biodiesel
- It can be made from ANY vegetable or animal oil
- Biodiesel will run in ANY diesel engine without the need to convert your engine
- Biodiesel is better for the life of your engines. It has a higher lubricity rate than regular diesel and therefore will create less wear in your engine
- Biodiesel will mix, at any ratio, with diesel, so it can be blended and used in conjunction with diesel
- Biodiesel made on domestic soil arguably reduces our collective dependence on foreign oil and conflict
- BioPro EX equipment is made entirely in the USA
- Converting a waste stream into a beneficent alternative fuel that runs in any diesel engine is a significant process improvement.
“Innovative technology such as the BioPro EX has made it possible for restaurants to recycle their grease in a simple, cost-efficient manner,” says Michael Oshman, the Founder & CEO of the GRA. “While the average restaurant washes about 15 pounds of grease down the drain for every 150 meals served, restaurants that use the BioPro EX device help both the environment and their budgets.”
“We’re delighted by this endorsement,” said Springboard Biodiesel’s CEO Mark Roberts. “Making a clean burning fuel in an automated appliance and saving money at the same time is a truly great combination of benefits.” He added, “The BioPro™ enables restaurant owners to both save money and differentiate themselves in the eyes of their customers, who are increasingly valuing green initiatives.”
For interviews, contact Matt Roberts, matt@springboardbiodiesel.com
For details on the equipment, visit http://www.springboardbiodiesel.com/
For details on the GRA’s Endorsement standards, visit http://dinegreen.com/manufacturers/mfg-standards.asp
About Springboard Biodiesel
Springboard Biodiesel is a biodiesel equipment manufacturer located in Chico, CA. They manufacture processors, dry-wash systems, glycerin demethylators, methanol purifiers, and other ancillary equipment used in the small-scale production of biodiesel from waste streams. Springboard may be best known for its BioPro™ line of biodiesel processors; these are automated machines that convert used cooking oils (any vegetable or animal oil) into premium grade biodiesel for 95 cents per gallon. 95 cents is the cost per gallon to make biodiesel in these machines, if an operator can collect their cooking oil for free.
About the Green Restaurant Association
The Green Restaurant Association (GRA) is the only official certifier of Green Restaurants® in the country. The national non-profit organization was founded in 1990 to shift the restaurant industry toward ecological sustainability. For 20 years, the GRA has pioneered the Green Restaurant® movement and currently works with over 850 restaurants throughout the U.S. and Canada. With a transparent and turnkey Certification system, the GRA has made it easy for thousands of restaurants to profit and become more environmentally sustainable. As the industry standard for Greening restaurants, the GRA has the world’s largest database of environmental solutions for the foodservice industry. In 2009, the New York State Restaurant Association announced its official endorsement of the GRA, joining EPA Energy Star for Small Business, and several other national environmental groups. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com.
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It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and to get ready for the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
Shipments of central Florida fall vegetables are usually finished by the end of the year, but available loadings are pretty much over, with the transition now occurring as loadings become available in South Florida. Decent volume should occur by early January.
The south Florida loadings will be centered around the Immokalee area and include items ranging from bell peppers to sweet corn and green beans. Volume on vegetables this time of year is typically much less than during peak spring shipping.
South Florida ports are receiving South American mangos. For example, the tropical fruit from Peru is supposed to have good volume this winter, joining mango arrivals already coming from Ecuador. Best loading opportunities will come during peak volume heading into the New Year.
Ecuador volume is starting to wind down. That country had shipped about 6.2 million boxes through early December, up from 6 million boxes last year at the same time.
South Florida vegetables – grossing about $2500 to New York.
It’s time for college bowl games! Football fans across the nation will head to their favorite grocery stores to purchase tailgating and party supplies, such as hot dogs, chips, avocados and Concord Foods Guacamole Mixes. Guacamole is one of the most popular food items for tailgating. Stores should prepare for the football bowl games and playoffs, by creating prominent displays of avocados, tomatoes and popular tie-in items, such as Concord Foods Guacamole Mixes.
“Concord Foods Guacamole Mix is great for football parties and tailgating because it is quick and simple to prepare and tastes delicious. Just add two avocados to Concord Foods’ blend of spices for guacamole dip that is ready in minutes.” said Charles Olins, VP Sales and Marketing at Concord Foods. Concord Foods Guacamole Mix is available in grocery store produce departments nationwide and comes in five great flavors: Mild, Extra Spicy, Classic Mild, Classic Extra Spicy and Authentic. In the spirit of football season, Concord Foods has an attractive football-themed shipper display available and some great tailgating recipes available online.
“We’ve developed some amazing tailgating recipes that use guacamole mix, such as Fully Loaded Nachos or the Great Guacamole Burger.” Said Samantha McCaul, Marketing Manager at Concord Foods. “These recipes are easy-to-prepare and great for tailgating. They are available on our website and Facebook page.”
Concord Foods Guacamole Mixes are available in 18 packs and 144 pack floor shippers. Distribution channels include retail grocery stores, mass merchandisers and club stores in the U.S.
ABOUT CONCORD FOODS
Concord Foods Incorporated is a leading supplier of retail food products and custom ingredients to nationally recognized supermarkets, food service operators and leading food manufacturers. Concord Foods retail division offers a wide variety of produce friendly items from Candy Apple Kits to produce seasoning mixes. Consumers count on our quality products to glaze pies, create guacamole and batter onion rings. For more information, please visit www.concordfoods.com.
Source: Concord Foods Incorporated