Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Monday, April 5, 2010

Farmers struggle to survive irrigation cutbacks

Farmers struggle to survive irrigation cutbacks

MALIN, Ore. —

When drought and the Endangered Species Act shut off irrigation on the Klamath Reclamation Project in Southern Oregon in 2001, farmers held rallies and broke open canal headgates in hopes of drawing enough attention to change the law.

They won the sympathy of the Bush White House, but could not change the law requiring fish get water before farms on federal irrigation projects.

Facing another shutoff this year, no one expects a repeat of the 2001 confrontations.

Farmers are concentrating on renting fields served by wells in hopes of surviving until a landmark agreement with Indian tribes, salmon fishermen and others goes into effect. It would give farmers less water overall, but greater assurances of water in all but the driest years.

Snyder's Introduces Sustainable Packaging


Snyder's Introduces Sustainable Packaging


The pretzel company has decided to increase eco-friendly efforts by using renewable, 90 percent plant-based materials to package their line of organic pretzels. The new material, produced by Clear Lam Packaging, Inc, replaces the typical petroleum based plastics with Ingeo PLA from NatureWorks LLC, just as in the new SunChips packaging.

"We're pleased to bring this technological breakthrough to our customers in order to support global sustainability initiatives," said James Sanfilippo, President and CEO of Clear Lam Packaging, Inc. "This is a major milestone and another important step in our effort to provide meaningful packaging solutions that are better for the environment."

Ingeo PLA (polylactic acid) uses half the amount of energy during production as traditional methods, and reduces greenhouse gas emissions during manufacturing by at least 52 percent.

Unfortunately, only the organic line will feature the sustainable packaging. Hopefully all the Snyder's products will come in sustainable material one day, aligning with the company's efforts to green itself. Currently, these efforts include using water-based inks on all packaging, selling food waste to farms and using biodiesel in some freight trucks. The company claims packaging waste has been reduced by 45 percent and product waste by 56 percent in the past eight years.

snyders sustainable packagingSpot the sustainable package by its yellow label on 8 Grains & Seeds, Whole Wheat & Oat and Honey Whole Wheat varieties, as well as the upcoming gluten-free pretzels.

Walmart gets makeover


Walmart gets makeover




TITUSVILLE — The Walmart Supercenter in Titusville is getting a makeover as part of the company's "Project Impact."



Project Impact is Walmart's strategy to upgrade nearly 80 percent of its stores over the next five years. The new design is based on feedback from customers, which allows the store to emphasize what is most important to customers in a particular community.

That meant that while an average store similar in size to the one in Titusville might have six to 10 motorized shopping carts, there will be at least 20 on hand in Titusville based on customer response.

The pharmacy also is moving nearer to the store's entrance to provide customers with easier access.

"We are excited to bring an improved shopping experience to our customers," said Mitch Day, store manager at the Titusville store, 3175 Cheney Highway.

That means a cleaner and brighter interior, as well as wider aisles. It also means low-profile shelving and easier-to-read signage. The company declined to say how much the renovations cost.

As of the start of 2010, more than 30 percent of the 3,538 U.S. Walmarts had gone through Project Impact remodels.

Work in Titusville began two weeks ago and is scheduled to be finished in June. Sixty workers were hired.

To make it more convenient for customers, the majority of the work is taking place at night. Still, there is no getting around the minor inconveniences of shopping in the middle of a remodel. Lines are a little longer and with missing signage, more than a few shoppers had trouble locating one of the store's two restrooms.

"Right now it's one big mess," said John Stuccaio, 73, of Titusville, as he left after some shopping. "But it's going to be nice after they complete the remodeling. I can wait."

Steven Laclair, 58, of Titusville, said he walked over to the store recently after being out of town and was surprised to see all the work taking place. As busy as the store is, he doesn't understand why the company would sink more money in.

"I guess as long as it produces more sales, it's good for the company," Laclair said, "But to me it seems like a waste of money."

Other Walmarts getting upgrades include stores in Palm Bay, beachside Melbourne and West Melbourne.

Contact Price at 242-3658 or wprice@floridatoday.com.

Cheap Strawberry Coming to Supermarkets Due To Late Harvest

Cheap Strawberry Coming to Supermarkets Due To Late Harvest

Strawberry fans will love the super cheap prices of berries this year. Because of an onslaught of cold weather in Florida, Florida’s berry harvest was delayed and with California’s strawberries ripe, the berry market is overflowing with the fruit.

Typically, Florida’s strawberry harvest takes place in January, while California’s harvest begins in Spring. However, the onslaught of cold, snowy weather across the Eastern seaboard saw delayed or damaged crops.
As a result, the shortage of strawberries in January has actually meant an increase in prices by 20- 25 percent in some areas. January prices reached record highs with an average price of $2.18 per pound compared to $1.16 average in January 2009.

Moreover, the influx of late strawberries in Florida has resulted in some farmers having to kill their crop altogether in order to make room for new crops, such as melons and other produce.

The current price of a pound of strawberries is an incredibly cheap $1.25 compared with last year’s $3.49 per pound average.

In Tampa, the glut of strawberries has prompted farmer Gary Wishnatzki to allow people to pick his strawberries for free. The Plant City farm offers 40-acres of strawberries. The opportunity also proved fortunate for the nonprofit group Redlands Christian Migrant Association who set up a donation bucket at the farm and managed to get over $6,000 for their efforts.

Pros and cons of organic food

http://leadercall.com/local/x1612526149/Pros-and-cons-of-organic-food/print

Leader Call
April 5, 2010
Pros and cons of organic food
Best to educate yourself on this growing trend

By Kara Kimbrough, LL-C Correspondent
Laurel Leader-Call

LAUREL — The decision on which apple to buy – Red Delicious or Granny Smith - doesn’t end once you’ve selected the variety to put in your grocery cart. In a growing number of Pine Belt food stores, you’re also faced with the more confusing choice of buying organic or conventional, and not just in the produce aisles. An increasing number of organic fruits, vegetables, meats, poultry, eggs, cooking oils and yes, even cosmetics are crowding store shelves.

Despite growing publicity and hype, the question still remains for many: “Just what is organic food and how will benefit me and my family?”

First, a little background on this growing food trend.

The term organic has specific guidelines defined by the United States Department of Agriculture (USDA) National Organic Program. The USDA states that organic meat, poultry, eggs and dairy products must come from animals that are given no antibiotics or growth hormones. Organic plant foods are produced without using most conventional pesticides or fertilizers. A government-approved certifier must inspect the farm to ensure these standards are met. Then, before it is sold, the food cannot be treated with artificial preservatives, flavors or colors, among other things.

Many shoppers applaud the healthier growing methods, but in the end, organic sticker shock can impact the decision on whether or not to buy organic products. Estimates show you’ll pay 50 percent extra for organic food, but you can easily end up paying 100 percent more, especially for milk and meat.

However, organic products are one of the fastest-growing categories in the food business. According to a 2009 Organic Trade Association survey, sales of organic food in the U.S. grew by almost 16 percent in 2009 over 2008, totaling $22.9 billion, or 3.5 percent of all U.S. food sales.

While some buy organic to support environmentally friendly growing practices, most are simply trying to cut their exposure to chemicals in the foods they eat.

According to the American Dietetic Association, the term “organic” now has a legal label definition so shoppers will know what they’re buying if they choose organic foods, some of which contain the “USDA Organic” seal. Here’s what the term “organic” means on food labels:

• 100-percent Organic - Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA Organic seal.

• Organic - Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA Organic seal.

• Made with Organic Ingredients - These are food products in which at least 70 percent of ingredients are certified organic. The USDA organic seal cannot be used but “made with organic ingredients” may appear on its packaging.

Some critics of organic foods argue that consumers who purchase the products are wasting their money due to insufficient proof that conventionally produced foods pose significant health risks. While some buy organic to support environmentally friendly growing practices, most are simply trying to cut their exposure to chemicals in the foods they eat, said Marany Yates, RD.

Yates, a dietitian who has worked for area hospitals and the Department of Mental Health, said there are both pros and cons, health-wise and budget-wise, of buying organic. She said consumers report cost, health and environmental concerns as primary factors that impact their decision to purchase foods labeled organic.

“It is true that organic foods are, on average, more expensive than conventional foods, due in part to their smaller production scale and higher labor costs,” said Yates. “However, cost comparisons of produce purchased in-season shows organic is usually comparable in price to conventional produce. And when it comes to feeding their family, particularly young children, certain fruits and vegetables thought to have been exposed to pesticides, many consumers are willing to pay more for these organic food products in the supermarket.”

Yates said a growing body of research supports the belief that pesticides and other contaminants are more prevalent in the foods we eat, in our bodies and in the environment than was previously believed. Studies show that by eating organic foods, consumers can reduce their exposure to the potential health risks associated with those chemicals.

“Documented benefits of organic production systems show reduced nutrient pollution, improved soil organic matter, lower energy use and a factor that is often most important to consumers - reduced pesticide residues in both food and water,” said Yates.

Despite this proven fact, whether or not organically produced foods are more nutritious than their conventionally produced counterparts is the subject of an ongoing debate, Yates said. One recent review of the nutritional quality of organically versus conventionally produced food reported organically produced plant products contained more of some minerals, such as iron and magnesium.

Additionally, some organic fruits, vegetables and juices may contain more antioxidants and polyphenols compared to their conventionally grown counterparts, Yates said. However, researchers are still debating from both sides any potential nutritional advantages of consuming organic versus conventional fruits and vegetables and other plant products.

Yates said other potential benefits of organic products (some of which are still being studied) include:

• Organic meat may reduce the development of human antibiotic resistance

• Consumption of organic dairy products has been associated with a lower risk of eczema during the first two years of a child’s life, stimulated by a high intake of omega-3 fatty acids from organic dairy products by children is protective against eczema.

• Organic agriculture offers numerous opportunities to reduce exposure to agricultural pesticides through the food and water supply, which may be detrimental to human health, particularly for high-risk groups such as pregnant women, infants, young children and farmers

Yates said there are ways to add more organic products to your shopping list and stay within your food budget. For one thing, you don’t have to buy organic across the board. The truth is, not all organic-labeled products offer added health value.

Yates feels that it’s worth paying more for organic apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, and strawberries. The USDA’s own lab testing reveals that even after washing, some fruits and vegetables consistently carry much higher levels of pesticide residue than others.

However, skip organic asparagus and broccoli, she says, simply because conventional varieties generally have undetectable pesticide levels.

Yates also prefers to buy organic milk and beef to avoid chemicals found in the conventionally produced versions of those items. Shoppers also avoid the results of production methods that use daily supplemental hormones and antibiotics, which have been linked to increased antibacterial resistance in humans.

Yates said that while there may be some health benefits to purchasing organic breads, oils, potato chips, pasta, cereals, and other packaged foods, such as canned or dried fruit and vegetables, it’s important to read the label before paying more for these products.

“The more a food is processed, the less health value its organic version offers, especially in products such as cereals and pastas with labels that say ‘made with organic ingredients,’” she said. “Read the list of ingredients and you may learn that while the flour is organic, the eggs aren’t. The processed foods with the most added value and that I would recommend buying and possibly paying more for are labeled 100% Organic and USDA organic.”

If you decide that you’d prefer fewer chemicals and other additives in your food, but are still undecided on whether or not the higher price is worth it, there are some ways to save on the cost of organic products, Yates said

• Comparison shop. Do a price check among local grocery stores for often purchased organic items and shop where you find the lowest prices. When it comes to fresh produce, remember that you’ll save by buying it in season.

• Go local. You can find organic growers at most farmer’s markets, and a USDA study found that about 40 percent of those farmers don’t charge a premium.

• Order by mail. Some national organic providers will ship items such as organic beef.

• Be a supermarket spy. Make sure you get what you pay for by watching where produce sits on shelves. All grocers are legally required to stack organic fruits and vegetables where they won’t be exposed to water runoff from the misting of conventional produce, which could contaminate organic items with pesticide residue. If a store is not following that rule, you may be wasting your money by buying organic produce there.

In the end, the decision to buy organic is a personal one, Yates says, but one more are turning to in an effort to put healthier foods on their families’ tables.

“Some organic foods are more expensive – that’s a proven fact – but when you consider the fact that it has been proven that many organic foods offer less exposure to chemicals, some of which may be harmful if ingested over a long period, the choice is simple for many,” said Yates. “After all, having peace of mind about the food your family eats is of utmost importance - you simply can’t put a price tag on that.”

Cost of healthy eating

http://www.phillyburbs.com/news/news_details/article/28/2010/april/05/cost-of-healthy-eating.html
Cost of healthy eating

By: RACHEL CANELLIBucks County Courier Times
Convincing kids to eat healthier comes with a hefty price tag.

Before area school districts can get students to open their minds - and mouths - to healthier food, local administrators say the federal government must first be just as willing to open its wallet.
The Senate is considering a bill that would require more fruits, vegetables and whole grains as well as limit calories. The legislation earmarks $4.5 billion over 10 years to child nutrition programs, including school food.
But while Bucks County school officials say they understand the proposed funding is at least a start, especially in the current economy, they're just not sure it's going to be enough.
After all, food that's better for children often costs more, and administrators say any changes to the Child Nutrition Act would mean nothing if schools can't afford it.
Bensalem schools, for example, have been serving more fresh fruits and vegetables, whole wheat breads, low-fat milk, reduced fat meat entrees and low-fat snacks since the district implemented a wellness policy in 2007, according to spokeswoman Susan Phy.
"These products are more expensive and the prices increase every year, adding additional expenses to our budget," she said. "Any increase in funding would certainly be vital to the expansion of these healthy meals."
In Centennial, administrators have spent the last decade eliminating high fat and sugar foods from their menu and shifting the focus to whole grains, fruits and vegetables, said Karen Kinzle food and nutrition supervisor.
However, the changes have cost the district more than just extra dollars, she said.
"Unfortunately, every time we raise prices to improve the meals we lose some participation from those who cannot afford it," said Kinzle. "It is a problem we worry about because when costs force a family to pack a lunch, many times they come into the schools without milk, whole grains, and fresh fruits and vegetables."Advertisement
Power to set limits
Although the bill calls for $40 million for farm-to-school programs and school gardens and $10 million for organic food, it also gives the Agriculture Department the power to set limits on nutrients like sodium and fat in foods sold on campuses, including in vending machines and fundraising sales.
Plus, many schools are competing with trendy prepackaged foods and quick-fix snacks that appeal to kids with big budget advertising campaigns, Kinzle said.
Many are witnessing that resistance on Jamie Oliver's Food Revolution, an ABC reality series in which the British chef is trying to improve diet in Virginian kitchens.
But not everyone's having a hard time convincing kids that what's good for them can taste good, too.
At New Hope-Solebury, the physical and health education instruction called on students to make positive choices, said John Dixon, director of food service.
"We planned to gradually phase out certain offerings," he said. "However, we saw students' choices change in rapid fashion."
Middle Bucks Institute of Technology officials formed a committee with students to help decide what food to serve. That led to the school eliminating candy and other junk foods, said Stacy Pakula, organizational advancement coordinator.
"While the kids were slow to accept the healthy snacks, they did get on board," she said.
But even if schools can persuade children to eat healthier, it's still going to come down to dollars to doughnuts, or in this case, carrots.
"A major factor in utilizing healthy options is cost and federal reimbursements have not kept pace with rising product costs," Dixon said. "A federal mandate would have to address this issue."