Peanuts Rebound & EPA Ruling
Peanuts Rebound & EPA Ruling plus Food Forethought. I’m Greg Martin with today’s Northwest Report.
The peanut scare seems to be over with. The National Peanut Board says retail sales scan data shows some encouraging news for the industry. With the outbreak of salmonella linked to peanut products early in the year resulted in a 19.42-percent drop in volume sales for jars of peanut butter in January when compared to January of 2008. While jarred peanut butter was never part of the recall, peanut butter volume sales are now rebounding. Latest figures show a decline of only .84-percent when compared with the previous year - and March data showing an increase in sales over March of 2008.
The EPA defends its decision not to request a rehearing of a landmark pesticide ruling and promises to develop a permit system for applicators that doesn't disrupt crop production. EPA Acting Assistant Administrator of Water Mike Shapiro downplayed fears that farmers would need a permit for every application of every pesticide.
SHAPIRO: There are existing exclusions for permit requirements that are in the statute and aren’t affected by the courts decision – they have to do with storm water runoff from agricultural lands as well as the irrigation return flows, are both excluded from permit requirements even if they do contain pesticide residues in the runoff.
Now with today’s Food Forethought, here’s Lacy Gray.
There is a new breed of restaurants popping up around the country which are introducing a creative approach to being a restaurateur. Even at the risk of sounding like an oxymoron, the restaurant owners refer to themselves as “a new breed of nonprofit”. Part of the non profit standing comes from giving customers the ability to choose their own portion sizes and pay the price they feel is fair. These restaurant entrepreneurs are stepping out in faith to open up a new avenue of awareness for the public and their customers by introducing them to foods they may otherwise never have an opportunity to experience. Menu options are based on the availability of fresh ingredients, alternating with the seasons. Customers discover the incredibly enhanced flavors that can be acquired when using fresh farm products; the end result very likely being an educated consumer who in turn will support their local farmers and producers. If this new approach to restaurants takes off the mutual benefit to the restaurant clientele and the local growers could be quite delicious indeed.
Thanks Lacy. That’s today’s Northwest Report. I’m Greg Martin on the Northwest Ag Information Network.