AgDay Daily Recap - September 19, 2011

September 19, 2011 06:43 AM
 

TODAY ON AGDAY:
SEPTEMBER 19, 2011

MY PLATE DEBATE:
GOOD MORNING. CLINTON IS ON ASSIGNMENT. THERE'S ANOTHER NEW "DESIGN" THAT'S INTENDED TO HELP YOU FILL YOUR PLATE IN A HEALTHY WAY. AND NO, IT'S NOT THE USDA VERSION WHICH REPLACED THE PYRAMID EARLIER THIS SUMMER. HARVARD SCHOOL OF PUBLIC HEALTH CREATED WHAT IT CALLS A "BETTER VERSION" THAN USDA'S. BUT THIS VERSION MAY GET A CERTAIN SECTOR OF AGRICULTURE TALKING. TAKE A LOOK AT THIS SIDE-BY-SIDE COMPARISON. THEY BOTH INCLUDE FRUITS AND VEGETABLES, BUT HARVARD'S VERSION IS MORE SPECIFIC SAYING "WHOLE GRAINS" AND "HEALTHY PROTEIN". BUT THERE'S SOMETHING ELSE. THE GLASS ON THE USDA VERSION SAYS "DAIRY". BUT THE HARVARD VERSION SAYS "WATER". IN FACT, THERE IS NO VISIBLE IMAGE TO ENCOURAGE CONSUMPTION OF ANY DAIRY PRODUCTS. IN THE TEXT IT SAYS "LIMIT MILK AND DAIRY, ONE-TO-TWO SERVINGS A DAY". HARVARD SCHOOL OF PUBLIC HEALTH SAYS THEIR VISUAL GUIDE ADDRESSES WHAT THEY CALL "DEFICIENCES IN USDA'S MY-PLATE" ICON. WALTER WILLETT - WHO CHAIRS THE DEPARTMENT OF NUTRITION AT HARVARD - CRITICIZED USDA'S PLATE. HE SAYS - QUOTING NOW "IT MIXES SCIENCE WITH THE INFLUENCE OF POWERFUL AGRICULTURAL INTERESTS, WHICH IS NOT THE RECIPE FOR HEALTHY EATING." WILLETT SAYS THE HARVARD HEALTHY EATING PLATE SHOWS THE SHORTCOMINGS IN THE GOVERNMENT'S GUIDE. HE'S CRITICAL OF USDA FOR NOT TELLING CONSUMERS THAT WHOLE GRAINS ARE BETTER THAN REFINED GRAINS. IT ALSO CHALLENGES USDA FOR NOT SPECIFICALLY LAYING-OUT DIFFERENCES IN PROTEIN. AS FAR AS DAIRY PRODUCTS, THE HARVARD PLATE RECOMMENDS DAIRY AT EVERY MEAL. ALTHOUGH IT SAYS HIGH INTAKE CAN BE HARMFUL.

CORN BELT FROST:
THE SEASON'S FIRST KILLING FROST HIT LAST THURSDAY MORNING AND FOR SOME OF THE SOYBEANS IN STATES LIKE MINNESOTA AND THE DAKOTAS THERE WAS SOME CROP DAMAGE. EARLY ESTIMATES ARE THAT 20 TO 40 MILLION BUSHELS OF BEANS MAY HAVE BEEN IMPACTED BY THE COLD TEMPERATURES. AGDAY'S MICHELLE ROOK REPORTS THAT FARMERS IN NEBRASKA FAIRED A LITTLE BETTER BUT MAY ALSO HAVE TO DEAL WITH SOME HARVEST LOSSES AND GREEN BEANS.

LOUISIANA DROUGHT:
THROUGH-OUT MUCH OF THE SOUTH, CROPS AND OTHER PLANTS HAVE WITHERED UNDER THE HOT, DRY CONDITIONS THAT DOMINATED MUCH OF THE SUMMER. THOSE PARCHED PLANTS HAVE BECOME LESS ATTRACTIVE AS A FOOD SOURCE FOR WILDLIFE IN LOUISIANA. TOBIE BLANCHARD FROM THE LSU AGCENTER TELLS US HOW IT COULD IMPACT WILDLIFE, LIKE DEER.

RABOBANK WORLD DAIRY:
IN AGRIBUSINESS RABOBANK SAYS INTERNATIONAL DAIRY PRICES WILL FALL AS MAJOR ECONOMIES SLOW AND DAIRY PRODUCT SURPLUSES BUILD ON THE WORLD MARKET. THE FIRST EIGHT MONTHS OF 2011 HAVE DELIVERED GOOD PRICES TO U.S. DAIRY PRODUCERS, BUT THE PICTURE FOR THE REMAINING MONTHS ISN'T SO ROSY. IN ITS DAIRY QUARTERLY, RABO-BANK SHOWS A SIGNIFICANT DROP IN DEMAND CONDITIONS IN THE U.S. AND THE EUROPEAN UNION. RABOBANK ANALYSTS SAY "THE CLOSING MONTHS OF 2011 ARE EXPECTED TO SEE MORE SUPPLY LOOKING FOR A HOME ON THE INTERNATIONAL MARKET, AS RISING SURPLUSES FROM THE NORTHERN HEMISPHERE COLLIDE WITH A STRONG SOUTHERN HEMISPHERE SEASON. YOU CAN READ MORE OF THE RABOBANK REPORT AT WWW.DAIRYTODAY.COM.

ANALYSIS:
BILL BIEDERMANN

IN THE COUNTRY; SOCIAL FAT:
IN ORDER TO SHED A FEW POUNDS, MOST OF US THINK WE SIMPLY NEED TO EAT HEALTHIER, JOIN A GYM AND WORK OUT. BUT THERE'S GROWING EVIDENCE THAT SAYS IF YOU WANT TO STAY TRIM, YOU NEED TO JOIN SOME ORGANIZATIONS THAT HAVE NOTHING TO DO WITH EXERCISE. SCIENTISTS BELIEVE BEING LEAN MAY HAVE SOMETHING TO DO WITH BEING SOCIAL. IN THIS REPORT PROVIDED BY OHIO STATE UNIVERSITY MEDICAL CENTER, CLARK POWELL SAYS THE MORE SOCIAL YOU ARE, THE THINNER YOU MAY BE. THIS RESEARCH INVOLVED MICE. NEXT, RESEARCHERS PLAN TO DEVELOP A KIND OF GENE THERAPY THAT WOULD MAKE THAT PROCESS HAPPEN IN HUMANS, SO WE'RE BURNING MORE FAT THAN WE'RE STORING. UP NEXT, WE'LL FORGET ABOUT THE DIET AND SCOOP-UP SOME SCIENCE IN ICE CREAM.

ICE CREAM SURPRISE:
THERE'S A NEW WAY TO ENJOY MULTIPLE FLAVORS OF YOUR FAVORITE ICE CREAM. DETAILS IN FOOD AND YOUR FAMILY. MANY OF US WILL TAKE A SCOOP OF VANILLA AND A SCOOP OF CHOCOLATE IN THE SAME BOWL, BECAUSE WE ENJOY BOTH FLAVORS. BUT IMAGINE IF YOU COULD GET THE TWO DISTINCT FLAVORS IN THE SAME BITE? RESEARCHERS AT THE UNIVERSITY OF MISSOURI ARE STUDYING "FLAVOR RELEASE" ICE CREAM. FOR INSTANCE, YOU TAKE A SPOONFUL OF VANILLA. AND THEN - EVER-SO-SLIGHTLY - A SECOND FLAVOR BECOMES APPARENT BEFORE YOU SWALLOW THAT FIRST BITE. SCIENTISTS USE A PROCESS CALLED "MICRO-ENCAPSULATION" TO CREATE THE TWO-FLAVORED ICE CREAM TREAT. THE PROCESS OF MICRO-ENCAPSULATION HAS BEEN AROUND FOR A COUPLE OF DECADES. IT'S ALREADY USED IN CHEWING GUM AND SOME MICROWAVE-ABLE FOODS. IT INVOLVES COVERING FLAVOR COMPOUNDS IN A WAX OR GELATIN THAT IS JUST MILLIONTHS OF A MILLIMETER IN SIZE. THE PROCESS HAS OTHER BENEFITS AS WELL. THE RESEARCHERS SAY ENCAPSULATED ICE CREAM CAN POTENTIALLY LAST TWICE AS LONG WITHOUT LOSING ITS FLAVOR AND TEXTURE. WE'D LOVE TO HEAR FROM YOU! CONTACT US AT 800-792-4329. OR DROP AN EMAIL TO INBOX@AGDAY.COM. YOU CAN ALSO CHECK US OUT ON FACEBOOK...AT WWW.FACEBOOK.COM/AGDAY.
 

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