Market Report - Cheney Brothers

Weekly Market Newsletter
February 9, 2015
■ Market Update and Transportation Facts
■ 7 Common Restaurant Marketing Myths Busted
■ Grocers, Get Ready For Generation Z
■ Mobile Moves in on Grocery Shopping
■ National Weather Spotlight
■ Commodities at a Glance
■ Equipment and Supplies Update
■ CBI Non-Food Item of the Week
■ What’s NEW at Cheney
■ Weekly Poultry Commentary
■ CBI Dairy Update
■ Center of the Plate
We insist upon top quality products
from nationally recognized manufacturers. Our broad inventory of more
than 15,000 supplies features the
finest items, from gourmet to everyday.
Never content to rest on our laurels,
we strive to continuously improve and
innovate our products and services.
This commitment to excellence has
served our customers well for more
than 80 years, and continues to serve
as our standard for success.
■ What’s New from Coast to Coast
■ Weekly Flour Market Highlights
■ Perfect for the Big Game
-Byron Russell
Chairman & CEO
Riviera Location
One Cheney Way
Riviera Beach, Fl. 33404-7000
Ocala Location
2801 W. Silver Springs Blvd
Ocala, Fl. 34475-5655
Leading Food Distributor
Serving the Southeast and the World Since 1925
*The National Deiseal Average (reported on Mondays) has fallen to $2.83
per gallon, which is a $.04
drop from last week’s
*The average price for a
gallon of diesel fuel is
$1.12 lower than the
same time last year.
*Fuel prices fell in all areas
of the country except New
England, where a $.01 per
gallon increase was seen.
*The cheapest fuel can be
found on the West Coast
(less California) where a
gallon of diesel costs
$2.72. The most expensive
fuel can be found in the
Central Atlantic at $3.04
per gallon.
*The WTI Crude Oil Price
is on the rise this week,
moving from $46.39 to
$53.05 a barrel which is a
14% increase.
*With flat demand, transportation supply is adequate in most parts of the
country this week. Potato
and onion shippers are
seeing better availability
and have been upgraded
to “slight shortage” status.
On-Highway Diesel Fuel Prices
Market Update
Tomatoes: Although Florida’s Winter
tomato volume continues the seasonal
decline, quality remains very good on
all varieties. Rounds and romas are
meeting market needs while grape tomato availability is a bit limited. Yields
will likely continue to decline gradually
until the Spring season gets cranked up
in March.
Tomato production numbers are slightly
lower in Western Mexico this week but
there is plenty of fruit available. Quality
has been consistently good on all varieties except cherries, which are crossing
with reports of scarring and inconsistent ripening.
Bell Peppers: Both Eastern and Western
growers continue to have steady supply
and good quality on green bells this
Cucumbers: The East continues to enjoy
a steady supply of cucumbers from
Honduras. Mainland Mexico farms
weren’t able to harvest over the weekend due to rain, but are back on track
with solid volumes this week.
Green Beans: With Guasave back in
action and Culiacan still in good supply,
Western markets are seeing nice quality and availability on green beans. In
the East, Florida’s bean production is
lighter this week, in part due to weather
Eggplant: Florida farms are now in lighter plantings of eggs but are still able to
meet market demand with nice-quality
fruit. Mainland Mexico has good supply
of all sizes of eggplant as well.
Summer Squash: Warmer weather has
Florida’s squash production back on
track this week. Quality is good now,
but we expect to see some wind damage and scarring from previous weather in the next few weeks. The two major growing areas in Mexico are both
crossing product. Mainland Mexico has
seen moderate increase in production
this week, while southern farms have
lighter supply due to cool weather and
field transitions. Quality is just average
on yellow, but good on zucchini.
Hard Squash: Although Florida has very
light volume, the majority of the nations’ hard squash is leaning toward
larger fruit and there are reports of
moderate scarring, minimal ground
lay, and a range of color. New hard
squash plantings are set to begin in
mid–February in Sonora with more
coming in March and April.
Chili Peppers: Tomatillos are the only
chili with limited availability from Mexico. Other varieties have good volume
coming from Sinaloa and Baja although quality can be varied. Some lots
are showing this walls, weak stems
and mixed sizing. Florida maintains a
steady, but light volume on select chilies for the East.
Figuring out the right marketing mix for your restaurant is not an easy
task, especially amidst all
of the other responsibilities and challenges of
running a successful restaurant business. When it
comes to marketing your
restaurant, the options
can be endless and overwhelming. And while it
may take some time to
discover the right marketing mix for your restaurant, a good first place to
start is to be aware of
these biggest marketing
myths to avoid and why.
1) Having a mobilefriendly website is a
nice-to-have feature,
but not mandatory.
If somebody tells you that
your restaurant’s website
looks ok or is good
enough, if it’s not mobile
friendly then you are
missing out on important
opportunities to attract
new customers. For instance, research conducted by Chadwick Martin
Bailey with SinglePlatform from Constant Contact reveals that 81 percent of consumers surveyed searched for a restaurant using a mobile
app in the last six
months. If you don’t give
users an enjoyable
browsing experience on
their mobile phones you
will lose them.
2) Discounts are the key to
winning customers.
Sure, everyone loves a good
deal, but if you are overly discounting your products you
could be hurting your business.
Yes, draw in customers with discounts but
only if they make sense for your
business. But also beware of devaluing your restaurant with too
many coupons and promotions.
3) Having great food will make
my restaurant successful.
Great food is, of course, an important must-have for any successful restaurant but it’s not
everything. With intense competition facing today’s restaurants,
you need to always be finding
new ways to attract new customers and keep existing ones happy.
4) Marketing is just too expensive and not in the budget.
There are actually plenty of costeffective ways to market your
restaurant. Two great costeffective marketing tools are
email and social media, both of
which are powerful ways to
reach your customers.
5) Social media is too difficult
to track and cannot be quantified.
Many businesses complain that
they can’t tie their social media
efforts to tangible ROI. While it
has been an ongoing challenge
to connect social media efforts to
ROI, companies are increasingly
reporting such connections and
increasing social media investments.
6) Print marketing and advertising are a waste of money.
Even in today’s digital age, there
is still a role for print advertising
and collateral. A survey by the
National Restaurant Association
found that consumers welcome
traditional marketing messages
from restaurants more than they
welcome digital ones: 73 percent
of respondents would particularly
welcome a newspaper ad or a
menu in the mail, while 67 percent would welcome an email
7) Loyalty programs don’t
They do! According to the National Restaurant Association, 56
percent of family restaurants and
69 percent of fine dining establishments have detected increases in loyalty-program participation. Additionally, 57 percent of
adult consumers are more likely
to visit restaurants that offer reward programs.
Figuring out the best marketing
strategy for your restaurant takes
trial and error. But for starters,
don’t fall into these common
marketing myths that could hinder your efforts.
Article provided by Buzztime.
For daily tips, ideas, and concepts for your bar or
restaurant, please visit
You’ve seen them in your
stores, on the street — and
if you’re like me, maybe
even in your own home.
They’re always texting with
friends or staring at their tablet screens, tuning you out
with their headphones and
music. No, this isn’t some
new gang; I’m talking about
Generation Z. Born after
1995, the children, tweens
and teens of today are a
group of constantly connected, multitasking, technologically savvy do-gooders that
are getting ready to turn the
grocery industry on its head.
Consider these stats: Generation Z is the fastest-growing
consumer group in the
world— already making up
more than a quarter of the
U.S. population. In just a few
short years, nearly four out
of every 10 consumers will
be from Generation Z — and
their purchasing power will
rise exponentially over the
next five to seven years as
they grow to be the single
largest group of consumers
worldwide. According to expert predictions, by 2020,
they’ll make up 40 percent of
the population in the world’s
biggest markets, including
the United States, Europe,
China, India, Brazil, and
So the question isn’t whether Generation Z will have an
impact on food
retailing — or even when — but how
soon. That means there’s a prime
opportunity for food retailers and
CPGs to start working to understand
Generation Z’s
needs and preferences now and set
themselves up for potentially huge
successes — and sales — in the nottoo—distant future. We’ve seen this
with nearly every generation that has
come before. Take Starbucks and
Generation X. Starbucks grew from a
small Seattle coffee roaster in the
1980’s to a huge international powerhouse with more than 18,000 stores
and a catalog of products sold on
grocers’ shelves today. Their secret
to success? Appealing directly to the
then up– and—coming Gen Xers’
desire for individuality, higher-quality
items and convivial social atmospheres. Finding a retailer who “got
them” turned Gen X into nearly cutlike followers, many of whom have
maintained their loyalty for more than
two decades, and have even passed
it on to their own children.
So what will it take to capture the attention of Generation Z? To understand that, you first have to look at
where they’re coming from. Generation Z is growing up in a world where
constant connection— via
smartphones, tablets and other portable devices — is nearly ubiquitous.
They’re also the first generation to be
coming of age in a time when the
firsthand effects of global warming
are being seen across the globe
through rising sea levels and harsher
And they’re being heavily influenced by
the world’s growing obsession with
health and wellness.
All of this adds up to some pretty
unique— and perhaps unexpected —
food preferences. On the whole, today’s teens are more likely to seek out
omelets and salads than cereal bars
and Hot Pockets. They prefer fresh
items to which they can add their own
twist as they prepare their own meals.
They also go for bold, adventurous flavors, Latin-inspired cuisine being particularly popular. But Generation Z
doesn’t just care about the flavor of
what they put in their mouths, they also
what to know how it was made. Sustainability ranks high on their food wish
lists— think local and organic fruits and
vegetables, non-GMO grains, Fair
Trade spices and center store foods
packed in reusable, recyclable or compostable materials.
In addition to delivering the products
they want, engaging Generation Z in a
dialogue about their food and lifestyle
preferences and how you as a food
retailer can help them achieve their
goals will be key to capturing their attention. Given their propensity for multitasking, marketing messages aimed at
Generation Z need to be quick and
simple, relying more on visuals than
text. Also, they should be less about
telling the story you want Generation Z
to hear and more about starting a twoway conversation. That really gets to
the heart of the matter. Generation Z
wants you to get to know them, and
when you make that effort, they’ll get to
know you.
More consumers are using their phones in the
course of their grocery
shopping. And that
phone usage is happening to research and select products, check prices and get coupons
along the way, based on
a new study.
Cashing in those coupons also is more likely
to be via mobile, with
more than half (69%) of
consumers saving coupons on mobile rather
than printing them, according to NinthDecimal
Mobile Audience Insight
Report. The study aimed
at researching how mobile impacts the consumer’s path to purchase
within the consumer
packaged goods industry. It comprised a survey
of 1,200 mobile users
who opted in to answer
questions. The involvement of mobile is all
along the way, with more
than half (59%) using
their mobile device for
their shopping lists.
More than half (57%) of
survey respondents were
male and 43% female.
The majority (68%) of consumers use their mobile devices to discover
products in the following ways:
42% — Research nutritional info
37% — Research brand/product info
28% — Watch product videos
The study found that most (86%) consumers use their mobile devices for
getting ready for their shopping trip in the following ways:
69% — Find/save coupons
59% — Create shopping lists
35% — watch product videos
During the actual shopping trip, more than half (59%) of consumers use
their mobile device while shopping, an increase of 16% from a year ago,
according to the study. This is what they do while they shop:
42% — Review shopping lists
37% — Search for product discounts
27% — Get competitor pricing
The number of shoppers using mobile for grocery seemed a bit high
compared to other research, but company president David Staas suggested that it may be due to the opt-in nature of the survey respondents
as well as them being a bit more mobile savvy than the entire marketplace. However, as a potential indicator of a trend, the increases in mobile usage from a year ago are relatively large across the board. So while
this may involve some consumers a little more mobile active than others,
it can be an indication of what’s ahead for the grocery-shopping masses.
LETTUCE: Warm weather forecast for the month of February will again accelerate growth and spur production while the market
should see a significant correction this week and next. Other than the thunderstorm that hit the desert production area last week
conditions continue to be ideal. Quality continues to be setback with discolored blistered leaves and now mildew pressure forcing
many shippers to peel down heads. Most shippers will remain conservative giving long term advanced pricing with warm weather
likely to accelerate supplies over the next couple weeks. Leaving only 6 weeks supply for the final couple months which could lead to
eventual shortages by the end of the month. There will be daily deals offered with a wide range in quality.
BRUSSELS SPROUTS: Brussels Sprout quality continues to improve from Mexico. Supplies have been steady but
should start increasing with better quality fields from Mexico and additional growers beginning production. The market should remain steady as better quality will lead to better movement.
MIX LEAF: Production continues to suffer the effects of the frost conditionsfrom a month ago eventhough the weather has since
been mostly Ideal. Romaine and leaf both will continue to show blister and discolored peel. Mildew pressure has also contributed to
poor quality. Texture has improved and discoloration from blister should start to ease now that it’s been a month since the last
frost. Fields and production should finally start to increase leading to a market correction although most shippers still claim shortages for the end of the month.
BROCCOLI: Good supplies expected for the next 10 days out of all growing regions. Prices will be suppressed and deals are
available. Quality is good with bunch counts mostly 2-3 per, quarter size stalks, small beads and some shippers are still showing the
occasional cateye. Crown quality has also been good. Domes have been averaging 4-5 ” across, mostly tight bead and good green
CAULIFLOWER: Due to the warmer weather in all growing regions we are currently experiencing good supplies and this heavy
volume is expected to go into next week. Most shippers are looking to make deals, so please run your offers by us. Quality is good
with most weights ranging 27-29#, tight pack and nice white color.
CELERY: No significant changes in market conditions. Multiple areas currently producing, including Mexico and Florida. Small
sizes are more readily available. Shippers are looking to deal on 36 count this week. Quality has been good, very few problems
have been reported. Good production will continue for the next 2 – 3 weeks.
ARTICHOKES: Thorn-less, seeded artichokes continue to be the predominate variety available. More shippers have started production and have been peaking on large sizes with light volume on medium and small sizes. Production will continue to increase in coming weeks which will lead to more competitive pricing.
CITRUS: Steady market on Navels, good volume and quality have made it a buyers’ market. Deals on 48 & 56 sizes and shippers
looking to move. Some quality issues related to older product sitting in storage. Lemons are also a mostly steady market, although
better volume on large sizes. Unseasonably warm weather has brought on the larger sized fruit.
GRAPES: Better volume this week on both reds and greens. Flame quality is very good, very few problems to speak of other than
slight brown stems although not excessive. More product arriving later next week which should keep markets soft. Greens have
some quality issues, particularly on the sugar ones. Some brown berry and shattering reported. High range of quality and pricing,
don’t be afraid to pay a little more for better quality fruit.
STRAWBERRIES: Strawberries – The Oxnard area continues to yield lighter numbers as buyers are moving to McAllen and
Florida for volume Ads. Shipments year to date are down considerably out of southern California when compared top last year. We
currently are 2 million cartons behind last year at this time. All indications are that volume out of California will not improve until the
1st week of March. McAllen and Florida will need to experience good weather patterns in order to pick up the decreased numbers
out of California.
by Jim McGlynn
The Complete
Bar Kleen
Packed in pre measured foil packets
EPA Approved Sanitizer
Rinse and Streak
Free Formula (No
Dish Soap)
Compares to National Brand Beer Clean
A clean glass gives
Tap Beer more lacing
More Foam, less
Beer more PROFIT$!
“For Manual or Electric Brush Use”
Clean Glass –
Bar Kleen
Dirty Glass –
Pot and Pan
Here’s a few ideas with what to
DO with Watermelon Juice!!
Here are three things you need to know about our Tsamma juice.
1) Tsamma is a Hard-worker- Made by Farmers (Real Farmers) and grown locally 45% of the year in the
state of Florida.
2) Tsamma is Health Conscious - High in L-Citrulline, Lycopene, & Potassium.
Southwest Watermelon Martini
2 oz Ketel One Vodka
½ oz Cointreau
2 oz Fresh Watermelon Juice
½ oz Orchid Fresh Lime Juice
½ oz Simple Syrup Stuck in the “desert” of
1 fresh sliced jalapeno DESSERT Ideas?
Two mint leaves
Combine all ingredients in bar shaker with ice. Shake for 10 seconds
and strain in martini glass. Garnish with a lime wedge.
Watermelon juice
recipe of the week
Watermelon Vinaigrette
From Michele Jordan, "This dressing illustrates perfectly my approach to both flavors and textures. I prefer pure, pristine flavors and lean, bright
textures that allow such flavors to sparkle on the palate. Most often, I select a single major ingredient and add other ingredients to support it, not
eclipse it. Watermelon vinaigrette has become quite popular in the past decade or so; there are even commercial versions. Yet I've never had one
that actually tasted like watermelon. boldly flavored ingredients like red wine vinegar, balsamic vinegar or honey eclipse the delicate taste of watermelon, as do such additions of cream, sour cream and créme fraîche. And when it comes to technique, I never, ever put watermelon in a blender or
food processor, as it becomes foamy, a quality I find unpleasant and impossible to correct. If you love good watermelon in season-for me, that means
late summer and fall-you should love this vinaigrette."
And love it we did. Thank you Michele!
Makes about 2 1/2 cups
2 cup fresh watermelon juice 10025161 (see note)
2 Tbs minced red onion
2 tsp minced and seeded serrano or jalapeño chile
2 Tbs freshly squeezed lime juice or best-quality white wine vinegar
4 tsp simple syrup
1 tsp kosher salt
4 Tbs fruity olive oil
2 Tbs chopped fresh cilantro
Black pepper in a mill
Put the juice in a small bowl or jar, add the onion, chile, lime juice, simple syrup and salt and stir. Taste, and correct for salt and
acid. Stir in the olive oil, add the cilantro, and season with several turns of black pepper. Chill for 30 minutes before serving. This
vinaigrette is best the day it is made.
Simple syrup, sold in many stores as bar syrup, is easy to prepare at home.
to make it, combine equal quantities of granulated sugar and water in a saucepan set over high heat. Do not stir. Simmer until the sugar is dissolved
and the liquid is entirely clear, not cloudy, 5 to 7 minutes. Remove from the heat, let cool, pour into a bottle or jar, and refrigerate. Stored properly, simply syrup keeps almost indefinitely.
Best Uses for Watermelon Vinaigrette: Beet carpaccio; halibut carpaccio with microgreens; halibut gravlax, arugula and feta salad, salad of julienned
jicama, carrots, and radishes, salad of fried haloumi cheese with arugula and toasted pine nuts; fruit salad with whipped ricotta.
Whole broiler/fryer prices are steady to mostly weak in all areas. Offering are light to available for
current needs. Retail and food service demand is light to good, mostly light to moderate entering
the weekend. Floor stocks are mixed, mostly balance. Market activity is mostly slow. In the parts
structure, movement is light to moderate overall. Prices are mostly firm for wings; steady to firm
for tenders and boneless skinless breast and steady at best for dark meat cuts. Offerings of
boneless skinless breast and tenders are sufficient for current needs; wings are in good balance
and moving well. Dark meat items are moderate to heavy. Market activity for parts is slow to
moderate. In production areas, live supplies are moderate at mixed but mostly desirable
Note: The pricing below is USDA commodity and/or wholesale pricing.
It should be used as a guide to monitor market conditions and is not in
any way comparable to distributor invoice pricing.
Price (Week
Price (Year
Thighs, Boneless Skinless
Southern States
Breast, Boneless Skinless
Southern States
Breast, Line Run
Southern States
Southern States
Front Halves
Southern States
Leg Quarters (4/10)
Southern States
Let Quarters (Bulk)
Southern States
Southern States
Southern States
Southern States
Wings (Cut)
Southern States
Wings (Whole)
Southern States
BuƩer broke a string of no change sessions, going up
every session this past week to close up .2000 at
• This is the highest week ending close since buƩer
closed at 1.8900 on 12/12/2014. Inventories are sƟll
lingering behind a year ago ending 2014 over 10%
lower than 2013.
• Many cream buyers are looking to avoid the scenario
of 2014 when they got caught building inventories at
high prices, not of course, realizing they would go way
higher. This is eaƟng into cream availability as manufacturers try to build inventory back up to 2013 levels
• Drought conƟnues to worsen in New Zealand which
may push overseas buyer to domesƟc buƩer even if
our price is high to the GDT price.
Fluid milk demand was up again this past week due to
Juno, drought is worsening in New Zealand and conƟnuing in California, demand for cream is intensifying
as the market and futures go up. Many are now saying
the dream of buƩer averaging somewhere in the
1.70’s is a pipe dream and that we could see markets
average anywhere between 1.8500 and 2.000. Once
again there are many factors to be taken into consideraƟon, but all of them point to higher markets at this
Cheese went up on both sides this past week with
block going up .0525 and barrel going up .0600 to
close at 1.5325 and 1.5050 respecƟvely.
• The block/barrel spread is now at .0275 which
keeps it right in the middle of the normal range.
• Cheese demand is sƟll brisk at retail and strong in
food service. This could end in the next few weeks
but for now it is helping prop up and even drive up
• Foreign markets (The GDT) are expected to turn
around and this would slow domesƟc imports of
cheese, especially from Europe.
• There are some factors that point to lower markets as well, such as increases in milk producƟon
domesƟcally and in the EU.
Most are expecƟng a bit more climb in cheese, and
then a levelling off as we head into the spring flush. I
expect we could see markets hit 1.70, at least on the
Block side. Look for markets then to taper off a bit
aŌer Easter and during the spring flush but not to
fall down into the 1.40’s although we all know that
no one knows what will happen but the “experts”
for the most part seem to have the same opinion,
with only a few differing, We will have higher markets in 2015 than previously predicted.
Could this be a sign of a Turn Around
Cattle Succumb to Commodity Rout in Sign of Cheaper Beef
Jan 21, 2015: The global rout in commodities finally hit cattle with futures off to the worst start to a year
since 1980. The good news: The rout signals that your steak dinner could start costing less soon.
Cattle futures on the Chicago Mercantile Exchange have lost 7.1 percent in January, after touching a record in November and rising 21 percent in 2014, the most in four years. Aggregate open interest is at the
lowest in more than five years.
The reversal underscores the diminished outlook for most raw materials, as a slowing global economy and
a glut of staples ranging from crude oil to wheat sent the Bloomberg Commodity Index (BCOM) to a 12year low last week. Cattle have tumbled 12 percent from the all-time high on Nov. 19, with ample supplies of pork and chicken offering consumers a cheaper alternative.
“The cattle market was the only thing that was in a bona fide bull market in the commodity sector,” David
Kruse, president of CommStock Investments Inc. in Royal, Iowa, said in a telephone interview Jan. 14.
“There’s a general concern about the whole meat complex that goes further into global markets and commodities, that there’s a contagion going on and everything is susceptible to it.”
Beef Prices
Cattle futures for April delivery rose 0.5 percent to $1.51875 a pound at 1:15 p.m. on the CME, after
dropping as much as 0.5 percent. The price fell 4.8 percent last week, the most since March 2013.
A shrinking cattle supply spurred a run-up in beef prices in 2014. As of July 1, cattle inventories dropped
to the lowest for the date since records began in 1973, according to the U.S. Department of Agriculture.
Retail beefsteak in the U.S. averaged an all-time-high $7.541 a pound last month, capping a 19 percent
gain in 2014 that was the biggest since 2003, government data show.
By comparison, boneless chicken breast fell 1.3 percent last month to $3.482 a pound, down from as high
as $3.652 in 2013. Pork chops have fallen two straight months, to $4.056 a pound in December.
Sonic Corp., the Oklahoma City-based drive-in restaurant chain, “continued to experience significant cost
pressures” from beef last quarter, Chief Financial Officer Stephen Vaughan said on a conference call Jan.
There are signs that those pressures are ebbing. The average price of ground beef in the U.S. fell 1.1 percent in December, the most since October 2013, from a record $4.201 a pound the previous month, according to Labor Department data.
“The big concern is a shaky world economy and much larger pork and poultry supplies,” Doug Houghton,
a market analyst at Milwaukee, Wis.-based Brock Associates Inc., said in telephone interview Jan. 16.
“There’s great concern about how beef is going to compete.”
Hog futures for April settlement lost 0.6 percent to 74.225 cents a pound on the CME, while feeder-cattle
futures for March settlement gained 1.4 percent to $2.053 a pound.
©2015 Bloomberg L.P.
By Lydia Mulvany
January 22, 2015
Weekly flour market
Wheat futures prices conƟnue to fall this week, leaving market parƟcipants worriedly trying to predict where the decline will stop.
Thoughts are that once the market does change course and start to move higher
prices could rise very quickly.
The dollar went lower and sent commodity prices higher
Unrest in the Ukraine is escalaƟng
As expected, producer selling has slowed, but elevators already own much of the
crop, and supply is having no widespread issue meeƟng demand at this Ɵme.
Basis for winter wheat is slightly higher. Some spring wheat basis levels have traded lower, but at Ɵmes for less than desirable quality of wheat.
Wheat and flour prices are aƩracƟve as the strong dollar limits opportuniƟes for
U.S. wheat exports.
Facts on Flour
Gold Medal Semolina and Extra Fancy Durum Patent CBI Material numbers 126080 and
Gold Medal Semolina and Durum are milled from 100 percent durum wheat. Their high
protein level and gluten quality gives them the cooking characterisƟcs required for creaƟng the perfect pasta that consumers love.
DescripƟon: High quality Semolina or Durum flour milled from 100 percent durum
Uses: Semolina can be used for any pasta product, but is primarily used for long pasta
goods. These include spagheƫ, feƩuccine, vermicelli, linguine or lasagna. Durum is
preferable for short pasta products, including elbow macaroni or shells; and sheeted
pasta products, including noodles and egg noodles.
Most of the largest artichoke producing regions in Spain have experienced below zero
temperatures again last week, and this has reduced once more the availability of raw material for canning.
The total damage is not yet assessed, but prices (at the farming level) are currently
around €0.80/Kg, which represent more than 100% increase compared with last year’s
Canneries expect to have little raw material available until around end of February, and
by then, there should be other fields ready for harvesting.
Due to current shortage on raw material availability, shipments will slow down during
Raw material is still very tight
malize by February 20th.
We expect inventory of these items to improve and nor-