Beef - Prices are per pound, shipping point price from packers, not including freight from the USDA
Oil, Grains, Misc.- Prices per pound for oils, canola seed, beans, sugar and coffee. Prices per bushel for soybeans, corn and wheat. All prices from the USDA except coffee and sugar (New York Board of Trade), canola oil (supplier offers).
Dairy - Prices per pound for cheese, butter and class II cream. Price per hundredweight for the class I cream. “CME” stands for the Chicago Mercantile Exchange. All prices from the USDA
Pork - Prices are per pound, shipping point price from packers, not including freight from the USDA
Seafood - Prices per pound from the Fisheries Market News. The whole salmon, grouper, tuna, catfish, lobster, trout, and crab meat markets are for fresh product. The shrimp, snow crab, salmon portion and cod markets are for frozen product.
Poultry - Chicken and turkey prices are per pound, shipping point price from processors, not including freight from the USDA. Egg prices are by the dozen from the USDA.
Tomato products - Prices per 6 number 10 can case from supplier offers.
Processed Fruits and Vegetables - Canned prices are for 6 number 10 can case from supplier offers. Frozen prices are as specified from supplier offers.
Paper/Plastic Product - Wood pulp prices are per metric ton for 3 year contracts per supplier offers. Plastic resin prices are per pound from Plastics News.
Produce - Prices are per case as specified, shipping point average not including freight, unless denoted with “Term.” “Term” noted markets are the terminal produce point selling price average from the Los Angeles, Chicago, New York and Atlanta produce terminal markets.
The June 1st US storage potato inventory was the largest for the date in 8 years. June Idaho potato stocks were 16.7% more than 2007. However, good quality russet supplies are critically short which has pressured the potato markets upward in recent weeks. The Idaho potato harvest is anticipated to be modestly late this year which could cause relatively...
Hey guys! I want to change up my breakfast potatoes, and looking for some ideas.
Currently I cut waxy red potatoes into 1" chunks, boil them, and then
cover them in ice water to stop the cooking. These are then stored in 5
gal buckets in the walk-in until we need...
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