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News in Review
Market Reports
Food Quiz
Industry Discussion
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Shades of Grey. The challenges of green marketing
By: Steve Weiss
I live in Arizona, and I wash my garbage. Seriously. My community is a place lauded for its recycling efforts, and every week I fill a bin with used cans, containers, and other pre-qualified detritus that I first wash at my kitchen sink, and it all magically and ecologically finds its way back into the great chain of packaging.
Every time I do this, though, it is impossible for me not to remind myself that I am living in a desert. In a desert, water conservation is a very big deal, even bigger than recycling. So I wonder if it just wouldn't be a better idea—more ethical, more prudent, more ecological—to simply surrender the crusty peanut butter container to a landfill.
I really wish I knew how to resolve this moral dilemma, but truly I don't.
I burden you with this personal conflict because I am not alone. The so-called green movement has become arguably the dominant social theme and, some would argue, the premier personal responsibility of our time. The simple truth, however, is that the majority of consumers confronted by the imperatives of ecological consciousness are confused, feeling helpless, and ultimately mistrustful of both the message and the messengers.
For hard stats on this issue, there's the Shelton Group, a Knoxville, Tennessee–based firm that bills itself as "the only ad agency in America completely focused on the energy efficiency and sustainability sector." Fleshing out findings intimated in the top-line research of more prominent research firms, the consumer mindset research commissioned by the Shelton Group indicates that the average American consumer is generally ambivalent, and maybe even a little negative, when it comes to being targeted by green marketing. Shelton Group CEO Suzanne Shelton characterizes this as...
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"I have made the tough decisions, always with an eye toward the bottom line. Perhaps it's time America was run like a business."
- Donald Trump
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef output last week declined 1.6% and was 3.5% less than a year ago. Near slaughter ready cattle supplies are fairly limited and are expected to remain so into the winter. Thus beef output is anticipated to trend below 2007 levels through the end of the year. Beef packer margins have suffered as of late due to the deflation in beef prices. Beef packers are expected to curtail production over the next few weeks. This factor and some holiday beef buying could pressure many of the beef markets modestly upward. Prices per pound FOB from USDA.
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Dairy |
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The October milk-feed price ratio suggests that milk farmer margins improved during the month and were the best since March. Milk cow slaughter during the first 2 weeks of October was 2.6% less than a year ago also suggesting that milk producer margins improved. October and November milk production may be stronger than expectations. The CME block cheese market has not traded appreciably below $1.60 in 18 months. Last year the butter market declined 3.6% during the next 2 weeks. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken producer profitability improved during October but still remained historically poor. Recent broiler egg set data indicates that additional chicken production cutbacks can be anticipated next month. Chicken production during October is estimated to have been 3.5% less than last year. Chicken output at times this winter could be 5% smaller than the prior year. Chicken leg quarter prices are falling sharply due to export challenges. Additional chicken leg quarter market declines may be impending. The cut chicken wing market is firm and further price increases are likely. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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Infectious salmon anemia disease continues to impact Chilean salmon output and US salmon imports from Chile. Chilean farmed salmon production this year is projected at 275,000 metric tons, 31% less than the previous year. The whole salmon market is trending downward. Relatively inflated salmon filet prices could persist through the winter. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production last week rose 4.3% and was 1.8% larger than the previous year. Pork production gains are anticipated to remain modest compared to earlier this year during the fall. The October hog-feed price ratio indicates that hog farmer margins improved during the month and were the best in a year. Sow slaughter growth has slowed. The pork markets in general remain fairly weak. History suggests that many of the pork markets could bottom soon and be relatively steady into early December. Prices per pound FOB from USDA.
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Produce |
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Florida tomato shipments are improving but remain significantly below normal levels for this time of the year. Western tomato supplies are declining. Consequently, the tomato markets are tracking upward. Elevated tomato prices are projected to persevere through the fall. The Idaho potato markets are mostly trending downward. History suggests that any additional potato market declines could be nominal through the end of the year. Available lettuce supplies are expanding but fairly volatile lettuce prices could endure over the next few weeks. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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VeraSun, a significant ethanol producer, recently filed for chapter 11 bankruptcy. The grain markets have appeared to have bottomed. Seasonal bias is upward. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
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Tomato Products, Canned - The canned tomato markets are moving modestly higher due mostly to the shortened production in the East this year. Relatively inflated canned tomato prices are expected to endure through the winter. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The processed vegetable markets remain firm. Processors will begin budgeting acreage and production levels for 2009 soon. Any growth in either could be tempered by the existing economic and credit challenges. Prices FOB per case from Supply and Market Report.
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French fry packaging solution
Community member ramis writes...
Just a quick question: what does everyone use to pack fries to go in? We used to use waxed cups, but for a while they were unavailable so we went to 2lb white bags. the only problem is that they sometimes get oil all over the other items packed next to/underneath it. I know they sell the specific fry bags, but i think my regular size fry would look puny in that and then what do i pack my large in? ...
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Thanksgiving Dinners To-Go
Community member Byron writes...
We will be offering Thanksgiving dinners to-go, $15.95 +tax & 15% svc chrg. All orders must be in before 8pm on the night before and pick-ups between 9am - 2pm on Thursday, we plan to be closed by 3pm. We will package the dinners family style in the round aluminum containers with the cardboard top. Turkey, stuffing, gravy, candied carrots, cranberry & rolls & butter.
Has anyone tried this or currently offering it, any suggestions?
I'll let you know how...
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No more local tomatoes??
Community member BurgerMan1 writes...
Our local health department has informed us that we can no longer purchase fruit / produce from local sources. All sources must be inspected growing and packing facilities. Is anyone else hearing this, or is this my inspector talking from his arse? ...
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I'm often found hanging with my buddy Lovage
I am considered ancient, but this does not make me bitter. I have been known to be bitter throughout my Spring through Autumn harvest. My leaves are large and green with abroad base. My high acid content is evident in my most popular varieties including Wild, Round-leafed, Garden and French. Of those four varieties the French Rumex scutatus, is the least acidic. Ancient Greeks and Romans considered my high acidity an aid in digestion. I am often found hanging with my buddy Lovage but I can work solo and add a refreshing tartness to many entrees including green salads, sandwiches, cream-based sauces, omelets, soups, quiches, soft cheese, veal, pork, and fish. That's a lot of alliances for a sourpuss! My leaves are very rich in potassium, vitamin A and vitamin C. Although I have a potent bite, I do have a tender side that is used on meats before stewing and braising. Don't be fooled by my English name, as I will not get you high, but I will make you pucker.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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