Poaching is an ongoing problem for the commerical marine fishing industry, which in 2009 sas a $38.4 billion business.
Poachers regularly target rockfish, salmon, oysters, scallops, lobsters, & turtles. Some of the devices being installed to stop them include infrared video cameras, Global Positioning System tracking devices and electronic fencing.
Since January 2011, The MARYLAND Natural Resources Police has monitored the Chesapeake Bay region with the best radar detector units and two infrared video cameras placed at confidential locations.
Consumers can be affected in various ways from poaching. In some cases, low-value fish is mislabeled and sold as high-value fish. Also, if fishers bring in more than their allowed amount, they can drive down the price for a species.
Without adequate enforcement, those willing to break the law not only potentially harm the resource, but also other hardworking fishermen who abide by the regulations needed to ensure the stocks are sustainable into the future.
In February, Maryland NRP found 12.5 tons of rockfish in illegally anchored gill nets in the Chesapeake Bay. This discovery prompted the state to close the commercial rockfish fishery from Feb. 4 – Feb. 25.
Because poachers can use radar to see police vessels coming, police are becoming more sophisticated in their enforcement approach.
Later this year, Maryland NRP will launch a feature called “geo-fencing” – the state will be able to draw electronic fences around oyster sanctuaries, which will trigger an alarm when vessels break the virtual barrier.
Other state enforcement efforts:
Washington Sate, law enforcement obtains court orders to place GPS tracking devices on boats suspected of poaching activity.
South Florida, NRP use high-powered spotting scopes to zoom in on poachers. This has been highly effective in catching poachers robbing lobster traps.
Off the coast of Southern California, investigators first build a case against an offender, then send in a covert dive team to catch a violation in progress.
Source: www.usatoday.com, 3/9/11
The “millennial” generation (those now 19 to 30 years old) will surpass baby boomers as spenders, making their eating and food-buying habits well worth noting for meat processors. They’re the largest generation in history, and they’re hungry!
There are several things for processors and retailers to keep in mind as this crowd graduates from college, embarks on careers and starts families, including:
*Millennials are more ethnically diverse themselves, in their friendships and in their palate preferences.
*This group shops low-priced food retailers. Though they are still the largest group of restaurant diners, they have cut back a lot over the past two years.
*They like energy-producing foods. They are more likely to rely on consuming a lot of protein as a healthy eating strategy.
*As a whole, they tend to avoid saturated fat, cholesterol, sodium, caffeine and processed foods.
*Millennials are the fastest-growing group of grillers, including everything from roasts, appetizers and even pizzas to whole-birds on the grill.
*Millennials are cooking more at home. There is over a 20% increase in cooking at home regularly from two years ago.
*When cooking at home, they want to make restaurant-quality meals. This makes them interested in value-add meat products like kabobs, fajita seasoned meat, BBQ and marinated meats and poultry.
*Millennials are big sandwich eaters, with a much broader definition of a sandwich. They are also big buyers of breakfast sandwiches and would prefer to have breakfast foods available all day.
Source: Meatingplace.com Daily News, 4/15/11
Fun Food Trivia!
Question: What staple is laced with up to 16 additives including plaster of paris, to stay fresh?
Question: What is the only essential vitamin not found in the white potato?
Answer: Vitamin A
Question: What American city produces most of the egg rolls sold in grocery stores in the United States?
Answer: Houston, Texas
Question: What European nation consumes more spicy Mexican food thana ny other?
Saval Foodservice had the pleasure of Falls Church High School ‘s Culinary Class as our special guest at April 12th’s Spring 2011 Showcase at The Waterford, Springfield. The class was such a joy to see and watch as they enjoyed all of the interesting foods and tastings. A special thank you to Dustin Payne, The Culinary Instructor and all […]
The 13 major potato states held 106 million cwt of potatoes in storage April 1, 2011, down 18% from a year ago. Potatoes in storage accounted for 30% of the 2010 Fall storage states’ production, 4% below April 1, 2010. Processors in the 9 major states have used 127 million cwt of potatoes this season, up 2% from the same period last year. Dehyrating usage accounted for 19.5 million cwt of the total processing, down 16% from last year.
Survey Procedures: Potato stocks surveys are conducted in 13 major Fall potato producing states, which account for nearly 88% of the United States ALL potato production. Growers, processors, and storage facilities are contacted each month from December thru June to obtain the quantity of potatoes stored as of the first of the month, as well as shrinkage and loss information. Processing data is collected in nine states (Colorado, Idaho, Maine, Minnesota, Nevada, North Dakota, Oregon, Washington, & Wisconsin).
Source: USDA, National Agricultural Statistics Service, April 2011
The chilling winter of 2011 is one that won’t be forgotten. When it’s cold, soup warms the bones and soothes the soul. Stews, chilis and chowders are served as full meals with warm crusty bread or a salad on the side. But the stock pots don’t need to be put into storage once the daffodils sprout! The simplicity of soup, is it’s versatility with its unlimited potential for creative combinations. Almost any ingredient will work.
Now that spring is here, several restaurant owners are carrying soup into the warmer months with lighter broths, fresh, local, home-grown ingredients; For those really warm evenings, serve a chilled soup to refresh the palate.
During the spring & summer months, even the hottest of hot days, restaurants still sell tons of soup. Believe it or not, creamy seafood soups are very popular in the summer. People think crabs, shrimp, clams & mussels.
Imagination runs wild in the kitchens of beloved soup shops. How about trying a lasagna soup or pizza chowder on your menu! Be creative with your soups! People love soup.
As the 2011 baseball season begins, one thing that is definitely clear. . . the hot dog will once again be an MVP nationwide. The National Hot Dog & Sausage Council predicts that ballparks will serve over 22,000,000 hot dogs and MLB games this season. FYI. . .that’s enough hot dogs to run around the […]