Cheese rebounds some more

CME Group, Chicago, IL



Daily Cash Trading on Thursday, April 17, 2014




















Weekly dairy cow slaughter under federal inspection

Week ending April 5: 56,000 head

Year-to-date (YTD) 2014: 823,600 head

YTD compared to same period 2013: -78,300 head

Highlights: For the week, 31% came from USDA Zone 5 (IL, IN, MI, MN, OH & WI); 27% came from USD Zone 9 (AZ, CA, HI & NV).

Source: USDA Weekly Cow Slaughter Report


Idaho Producers Livestock Marketing Association

Dairy replacement sales results from Jerome, Idaho, on April 16:

Springers (top 150): $1700 with top of $2490

Fresh heifers: $1500-$1590

Short bred: $1130-$1590

Open heifers

   (400-500 lbs.): $143/cwt.

   (500-600 lbs.): $160-$163/cwt.

   (600-700 lbs.): $150-$157/cwt.


USDEC to receive $4.5 million in USDA/FAS funding

The U.S. Dairy Export Council (USDEC) will receive about $4.5 million under two USDA Foreign Agricultural Service (FAS) programs to help expand commercial exports for American dairy products.

The USDEC funding, made available through the 2014 Farm Bill, includes $4.08 million through the Market Access Program (MAP). That program partners with U.S. ag trade associations, cooperatives, state regional trade groups and small businesses to share the costs of overseas marketing and promotional activities. The program focuses on consumer promotion, including brand promotion for small companies and cooperatives. Participants contribute an average 171% match for generic marketing and promotion activities, and a dollar-for-dollar match for promotion of branded products by small businesses and cooperatives.

USDEC will also receive about $442,000 through the Foreign Market Development (FMD) Program, which focuses on trade servicing and building trade capacity by helping to create, expand and maintain long-term export markets for U.S. ag products.

USDA also announced applications for 2015 export development program funding will be accepted beginning today (April 17). Information is available at


Restaurant menu claims changing

While "organic" is still the leading claim on restaurant menus, its usage declined 28% between Q4 2010-13, according to Mintel Menu Insights. Restaurants have shifted their business practices to introduce a greater number and wider variety of claims that reflect trending food concerns, in hopes of regaining consumers' trust.

While organic is in decline, claims like "gluten free" are appearing more frequently on restaurant menus, posting a 200% increase between Q4 2010-13, and accounting for 40% of the total growth in ingredient nutritional claims on the menu during the same time period. Meanwhile, the biggest growth in ingredient claims came from nutritional claims (up 14%) and geographic claims (up 12%).

Mintel Menu Insights also found that consumers are looking for foods that are representative of being homemade; for example, the claim "made from scratch" is contributing 10% to the overall growth of all restaurant menu claims. Also tying into this trend is the growth of claims such as original recipe, freshly-picked, farmstead and farm style. And as operators try to signal that their offerings are unique, "signature" as an ingredient marketing claim grew 34%. Visit


Sargento Tastings: Eight new specialty cheese varieties

Sargento is launching a new line of specialty snack chunk cheeses. “Sargento Tastings” are cut from real block cheese and come in eight varieties: Aged Wisconsin Cheddar, Aged Vermont White Cheddar, Bruschetta Jack, Fiesta Pepper Jack, Medium Asiago, Creamy Havarti, Parmentino™ and New Zealander™.

Sargento Tastings come in 3.25 to 3.95 ounce varieties for a suggested retail price of $2.69-$2.89 each. Visit