Inside this Food Report


June 1, 2016

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Hello ~Contact.FirstName~,

I hope everyone enjoyed their long weekend and Memorial Day Holiday!

Well baseball in America is in full swing and the Seattle Mariners are in first place in the I dreaming? Possibly, because just overnight they have dropped to second place, darn. Well it is still exciting and I may just have to go to a baseball game this season! Baseball fever has hit Seattle and along with the sun and warm weather it feels as though summer has already arrived!

Over the mountains in Eastern Washington and Oregon temperatures are expected to hit the 100 degree Fahrenheit mark towards the end of this week. Green peas do not like hot weather so it is any ones guess as to how this pea season will turn out. Another month to go so will know more in our July newsletter.

We will be heading out this month to see many of our processors here and abroad to place our bookings for the year and look forward to seeing everyone soon. In the meantime, wishing everyone a productive and fantastic season ahead!

All The Best,
Betty and The Noon International Team


United States: Green Pea harvest already underway in the Pacific Northwest, a much earlier start then we have seen in many years. A volatile beginning due to unseasonal warm weather which has made it a challenge to manage maturities. The forward forecast is for more hot weather however most packers believe they will meet total volumes and grades required. At this moment we are only about 15% into the green pea harvest.

Sweet corn: Corn, depending on the area, is about 50% - 75% planted. Most say if the warm weather continues an early start to the harvest is expected. Corn loves the warm weather and usually performs well during these early seasonal warm spells.

Carrots have been planted but no emergence yet.

Potato acreage in Pacific Northwest down from last season. Early variety potatoes are expected to begin harvest in the first part of July.

Blueberries in Western Oregon expected to harvest around June 10th. Eastern Washington berries expected around the same time with Duke variety ripening now. Heavy rain and hail hit the TriCities area in May so there could be some damage to blueberry yields. Rain in May helped give the blueberry and raspberry fields in Northern Washington some good moisture and the warm weather has brought on another very early crop, with harvest expected this month on raspberries with blueberries to follow towards end of July. Another early start to berries, possibly the earliest one on record.

Similar to 2015 the Northwest has experienced above average temperatures during spring and once again all commodities are predicting an earlier than normal harvest season including cherries which are expected to start this month. Canner cherries are expected to begin production the last half of June.

Asparagus harvest underway in Michigan. Some quality issues due to cool temperatures however this is expected to improve as the weather warms. Most growers expect a good crop this year.

Mexico: Broccoli and Cauliflower now being harvested in Northern Highlands area and quality is reported as good. The forecast is for continued warm weather with rains expected by middle to end June.

Guatemala: To date conditions look good for an end June start to the peak broccoli season in Guatemala.

Thailand: Little rain and high temperatures still affecting Thailand's pineapple crop. Lack of rain in May will affect summer and winter crops and prices are going back up.

Serbia: A cold snap with snow in middle May has affected the raspberry crop with anticipation of a 10% to 30% reduction in yields.

China: With summer approaching the temperatures are getting warmer, however still lower than the same period last year. With more rain as well, crop growth has not been good.

Fujian Province: Yields of soy bean will be reduced due to rains and may have more blemish. Pea pod and sugar snap pea yields have reduced sharply due to cold weather and rain. Harvest will be finished soon. Most factories are now sold out of sugar snap and pea pods and prices have gone up by almost 50%.

Zhejiang Province: Green pea harvest has begun and early indications are quality has suffered due to rains, however later harvested b are expected to improve in quality and yields. Green Bean production now underway.

Shandong Province: A bumper season for green asparagus this year. Yields are expected to be up, however domestic demand is increasing and sales for export have been disappointing.

GMO'S Found Safe

Genetically modified organisms, or GMOs, have become a hot button issue within the food industry. Many foods are altered through genetic engineering, and have become staples on supermarket shelves and produce sections. Most consumers feel these products should be labeled to indicate the presence of GMOs, and some states have moved to make such labelling a requirement. But a new study has found that GMOs pose no health risks to consumers, undermining an extensive campaign against GMOs.

The study, published by the National Academies of Sciences, Engineering, and Medicine, was conducted by more than fifty scientists. Over the course of two years, researchers looked at data from over 900 studies on GMO and genetically engineered crops, dating back as far as 1996. Their findings were not what some might expect.

The study found that GMOs have no differences in health risks from non-GMO foods, meaning they are equally safe. Crops engineered to resist insects and tolerate herbicide did not damage diversity in both plant and insect life on farms, while in some cases diversity among insects actually rose around engineered crops. Engineered crops are economically beneficial for farmers, and insect resistant crops cut down on the rate at which farmers needed to use insecticide. What's more, some crops in development are being bred to have greater nutritional value, which could help fight deficiencies in developing countries.

Whether this new study will curb the growing public concern about GMOs remains to be seen, but the research conducted by the National Academies of Sciences, Engineering, and Medicines is clear....GMO's are safe to eat.

Eat These 10 Foods Every Day!

Building a healthy diet isn't always easy, especially when empty carbs and sugary treats are almost always within arms reach. But one way to make healthy choices is to keep key foods handy, including those that are easy to grab and go when you don't feeling like cooking or are on the run. The ten foods you should be eating every day, all of them easy to find and easy to use are below!

Sweet Potatoes: Packed with beta carotene, vitamin C, potassium, and other health-boosting vitamins and minerals, sweet potatoes are a versatile way to make your meals a bit healthier. Try them roasted over kale, baked and topped with veggies, or use as a foundation for a healthier gnocchi.

Beans: In addition to packing some serious protein, beans have cholesterol fighting fiber and iron. Swap out some meat for beans or use them in a salad or soup. For an extra boost, make a meal with beans and a vitamin C rich food, like sweet potatoes, to make sure you get the full benefit of the beans' iron content.

Tea: Iced or hot, tea helps reduce the risk of Alzheimer's, diabetes, cancers, and promotes strong bones thanks to flavonoids. The benefits are strongest when enjoyed freshly brewed, but if you keep iced tea in your fridge, adding lemon or orange juice can help lock in the flavonoids.

Walnuts : A handful of walnuts are packed with omega-3 fatty acid and cholesterol fighting unsaturated fat. Other nuts are also high in protein, healthy oils, and other essential vitamins and minerals. Keep some handy as a snack to help stave off hunger and cravings.

Berries: Rich in fiber, vitamin C, and antioxidants, berries are another great go-to for nibbling or to incorporate into recipes. Top a salad with some fresh berries, or throw frozen berries into a blender with some yogurt to make a tasty, sweet smoothie.

Oranges: Vitamin C and antioxidants help boost the immune system and collagen production, which keeps skin healthy and firm. Keep some cut up in the fridge to eat throughout the day, or throw a whole orange into your bag to eat on the run.

Broccoli: This green wonder is packed with vitamins C, A, and K, plus folate and cancer fighting sulforaphane. Eat it raw with hummus for a snack packed with fiber, or steam it to serve as a side.

Spinach: With vitamins A, C and K, plus fiber, iron, calcium, and folate, spinach is a healthy powerhouse. Make a spinach salad, or add it to pasta.

Yogurt: Probiotic yogurt helps promote digestive health, while calcium and other vitamins and minerals make just one cup a great way to get numerous benefits in one serving. But be careful: many flavored yogurts have a high sugar content!

Eggs: High in protein and antioxidants lutein and zeaxanthin, eggs pack a lot of punch into one small shell. Make scrambled eggs for a breakfast that will keep you full throughout the day, or pack a hardboiled egg to add to your lunch salad.

New "Nutrition Facts" Label Coming Soon To A Store Near You!

Last month, the White House announced that nutritional labels will be overhauled for the first time in over twenty years. The redesign, championed by First Lady Michelle Obama as part of her Let's Move health initiative, is aimed at helping families use nutritional labeling in an effective way, rather than obscuring the actual nutritional content with unrealistic serving sizes and limited nutrient counts. But the move has caused some controversy, and the estimated $2 billion price tag has some wondering if the cost is worth the potential pay off.

The nutrition facts label ha remained largely the same since it was first introduced in 1994. Labels are on an estimated 800,000 products, and have become a go-to tool to get a snapshot of a food's nutritional content. But whether they actually serve that purpose depends a lot on the consumer's understanding of nutrition. The new labels are designed to take out some of the guesswork, and make it easier for consumers to know at a glance what they are eating.

Along with updated serving sizes that reflect more realistically how much people eat, the new labels feature a more prominent calorie count and servings per container count. A secondary column will highlight the nutritional information for the entire package, rather than just per serving. Added sugars will be counted on the label, as will vitamin D and potassium content. A footnote will explain Daily Value, used to determine percentages on the label.

Companies have two years to update their labeling, with companies that generate less than $10 million per year in food sales granted a third year to make the transition. The sugar industry has voiced concern that the requirement for added sugars will "demonize sugars", with the Sugar Association saying there is a lack of scientific evidence to support the change. Meanwhile, the Grocery Manufacturers Association is advocating for an extensive education campaign to pair with the changes, so that consumers understand what the changes mean for their diet.

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