Check out the June 2020 edition of The National Provisioner: 2020 Processor of the Year, Covid-19 and meat and poultry as lunch options, consumer shopping patterns, food safety, meat science and much more!
As spring rolls into summer, gardeners across North America are beginning to see the fruits of their post-winter labor, as gardens begin to flourish and put on a show. Creating the perfect landscape takes knowledge, planning, a knack for what works best for each individual plant and the ability to adjust when things aren’t quite right.
We recently received an email about the passing of a retired industry member, customer and friend. I thought about how building close business and personal relationships have been such a big part of the culture of the industries we serve.
As most of you know, as a food industry lawyer, I have represented the food industry for over 20 years. During the course of that time, I have closely tracked evolving USDA policy, the strengthening of FSIS inspection and surveillance programs, the continuing parade of food product recalls, and the nearly monthly emergence of new foodborne illness outbreaks.
On April 28, 2020, President Donald Trump issued an Executive Order directing the Secretary of Agriculture to make use of the Defense Production Act (DPA) to assist meat and poultry companies in continuing to remain in operation or returning to operation during the COVID-19 pandemic.
Filling a sandwich is not particularly difficult, unless it is being done on an industrial scale with a throughput of thousands of sandwiches per hour. One American business is making a determined effort to further automate the process.
Just 3 percent of the world’s water is fresh water, and two-thirds of that water is currently inaccessible, according to the Food and Agriculture Organization of the United Nations. Meat-processing facilities are major users of large amounts of water. Plants may use hundreds of thousands of gallons of water per day to process meat adequately.
The three main components of pre-harvest intervention — probiotics and prebiotics in animal feed, pathogen resistance through vaccines or antimicrobials, and biosecurity protocols — all work together to reduce foodborne pathogens in beef, poultry and pork. Each operation, however, has to tinker with the formula to create its ideal solution.
“We may never return to normal” is a phrase noted in newspaper articles, echoed by TV anchors and professed by self-proclaimed experts in the era of COVID-19. Certainly, the food and agriculture industries have not been spared the social and economic impacts of this pandemic.
Annual U.S. pork production in February (latest data) was up 5.6 percent from the prior year and in an accelerating growth trend before the COVID-19 shutdowns dramatically changed the economic landscape.
Check out the October 2020 edition of The National Provisioner: Epic disruption: The State of the Industry 2020. This year has been an anomaly because of the effects of COVID-19 on the food industry. This special report helps provide insight as to why and how the pandemic has affected the industry.
Check out the October 2020 edition of Independent Processor: White Oak Pastures, chronic wasting disease facts that hunters and processors need to know, Indian cuisine, online steak shopping and much more!