- Email: [email protected]
Frozen Fruit and Vegetable Trends
ment period will last sixty days, with the option of extending the comment period another ninety days if the situation warrants. GRAS status would permit Canadians to market Canadian low erucic acid rapeseed oil in the United States. Rapeseed or canola oil is used in many countries to manufacture a variety of vegetable products including margarine, salad dressing, cooking oils and shortening. Rapeseed has emerged recently as a major Canadian cash crop. Canada has developed large export markets for the seed and for the processed oil and meal. Presently, Canada exports only a small amount of canola oil to the United States, mainly for industrial uses. GRAS status itself would not provide an automatic market in the United States and canola oil will have to compete on price and quality with soybean and other vegetable oils currently in use.
The Development of Canada's Food Research and Development Capability Editorial Note: The following three articles are reprinted from Food Market Commentary, Vol. 4, No. I. F.R.V. In June 1981, a report was published detailing the findings of a collaborative project undertaken by the Research Branch and Marketing and Economics Branch of Agriculture Canada to examine the issues relating to the development of Canada's food research and development (R&D) capability. The purpose of the project was first, to obtain industry views, based on those of ten food companies visited between April 1980 and April 1981, on the need, adequacy, and benefits of R&D, constraints to R&D growth, and the adequacy of government support, particularly that from Agriculture Canada's programs including the Research Branch contracting out program and second, to recommend departmental action. Here is a summary of the project results.
Food Research and Development Food industry R&D in Canada, which is largely adaptive and problem oriented, is concentrated in approximately twenty companies. Approximately $27 million (including government grants of five to six million dollars) are spent, and 800 people (over 50% with university degrees) are employed in R&D activities in Canada. The number of scientists with capability to design and direct research is, however, only in the order of 150 1• In most food companies R&D is not a strong contributor to corporate growth. Little development and innovation is taking place in food handling equipment. The processing industry, particularly the fruit and vegetable sector, is in dire need of assistance. Very few small to medium sized companies have R&D capability to enhance their competitiveness in the marketplace. Government Assistance Government R&D assistance to the food processing industry, particularly small companies, is very limited. Tax deductions are used, but generally felt to be inadequate, to increase R&D effort significantly. Knowledge and use of government research contracts by industry is limited. The primary constraint is industries' perception that priority rights to research are held by the crown. In addition, the paper burden associated with research contracts is considered excessive compared with departmentally operated programs. The National Research Council's Industrial Research Assistance Program (IRAP) is best known, best used, least bureaucratic, and given top marks in meeting industry needs. 'Report of Task Force on the Food and Beverage Industry, Chairman P. Wyganl. Industry, Trade and Commerce, June 1978.
vi I Affaires de I' Institut
Several food industry R&D managers expressed interest in more direct participation in Agriculture Canada's research planning. Large food companies are concerned that government will promote food research centres requiring significant industrial funding (similar to the Protein, Oil, Starch (POS) Pilot Plant Corporation, Saskatoon). They feel small companies would get "a free ride" while large companies would pay the major portion of costs for services they do not need. Industry agrees, however, that government's R&D role is to conduct basic and applied food research in government establishments; provide easy access to technical and program information; provide R&D incentives; and provide a coordination and planning mechanism. Industry also agrees that the existing government in-house food research effort is inadequate and more facilities are required, particularly in Quebec, Ontario and British Columbia.
Food Research and Development Future There is no evidence of significant industry R&D expansion in the food and beverage sector. Increased food R&D capability will depend on increased industry commitment; government expansion of in-house food research programs and facilities; continuation of the successful IRAP program; improvements to Agriculture Canada's research contract program; improvement of R&D tax deductions and credits; increased governmental technical support to small and medium sized companies; improved access to government technical support programs; and improved coordination, especially among federal and provincial food research establishments. A copy of the report (Issues Relating to Development of Canada's Food Research and Development Capability) can be obtained by writing to Dr. Norman W. Tape, Food and Nutrition Service, Marketing and Economics Branch, Agriculture Canada, Sir John Carling Building, Ottawa, Ontario KIA OC5.
Frozen Fruit and Vegetable Trends Freezing fruits and vegetables for direct sale to consumers became a popular processing method after World War n. Improved processing equipment, i.e., individually quick freezing (IQF) units, freezer capacity in retail outlets and increased consumer refrigeration capacity fostered the growth of this processing method. Consumers' attraction to enhanced product appearance due to improved handling and packaging increased demand. Growth of this sector has been most pronounced throughout the late 1960's and early 1970's. In 198 I, domestic production of frozen fruit is expected to exceed 30,000 tonnes. This compares with 28,679 in 1979 and 25,219 in 1980. Before that, production averaged 22,416 tonnes a year over the 1974-78 period. The volume of imported frozen fruit, while decreasing in recent years, was I 1,068 tonnes in 1980-81, representing an average decrease of 13,808 tonnes a year over the 1974-78 period. Exports of frozen fruit have more than doubled since the early 1970's. In 1980-81, 12,638 tonnes were exported. This amount will be exceeded in 1981-82. A gradual growth in stocks reflects an increase in (he capacity of the sector and the necessity to increase inventory to service demand. Currently, stocks of frozen fruits are approximately 13,000 tonnes on June I of every year. The production of frozen vegetables (excluding potatoes) increased more dramatically in the 1970's than has that of fruit. The total volume produced in 1980 was 89,783 tonnes compared to an average of 76,768 in the 1974-78 period and an average of 58,310 in the 1969-73 period. The volume of imported frozen vegetables has also increased with 17,126 tonnes entering in 1980-81 compared to an average of 13,358 tonnes during the 1974-78 period. Exports of frozen vegetables have grown from an average of 15,821 tonnes during the 1974-78 period to 26,753 tonnes in 1980-81. As for stocks on a particular date, they now exceed 30,000 tonnes in most years compared to an average of J. IllS!. Can. Sci. Tee/mol. Aliment, Vo!. 16. No. J. 1983
!
20,567 tonnes during the 969-73 period .. As for ~~t trade, ports continue to exceed Imports, producmg a positIve trade :'ance for Canada. This growth is continuing. While not included with the vegetable totals above, potatoes are a major frozen food product. In 1979, frozen french fry hipments were 234,689 tonnes, up from 87,923 tonnes in 1970. ~xports of all frozen potato products have also increased significantly since the early 1970's. In 1980, 22,473 tonnes of frozen tato products were exported. This compares with less than ~,OOOtonnes for most years before 1974. Over a simi.lar period, the importation of frozen potato products has remamed fairly constant. Export markets will continue to influence growth in the frozen fruit and vegetable sector. Export sales of commodities such as blueberries and corn should continue to expand. It is expected that importers may be attracted to other Canadian frozen fruit and vegetable commodities as a result of their satisfaction with the high quality of the corn and blueberry exports. Domestic demand is also expected to grow and some additional import substitution is likely to continue. Growth will be tempered by economic conditions in purchasing countries and at the consumer level (R.W. Anderson, Commodity Markets Analysis Division, Agriculture Canada).
Updating the Consumer Price Index The Consumer Price Index (CPI) which was started in 1914 in Canada will undergo its ninth revision with the release of the April 1982 CPI on May 21, 1982. Since the CPI reflects the purchasing patterns of a population and purchasing patterns change over time, the CPI is updated periodically to take account of these changes. The latest updating of the Canadian CPI (October 1978) reflects the 1974 expenditure patterns of Canadians. The revised CPI will reflect the expenditure patterns Canadians demonstrated in 1978. The major features of the "new" CPI are these: 1. The 1978 spending patterns of Canadian consumers will be reflected in the updated CPI, replacing those of 1974 which are employed now. The categories of housing, transportation and recreation, and reading and education will increase their shares of the total CPI, but the shares of food, clothing, health and personal care, and tobacco and alcohol will decrease. The proportion of expenditures allocated to food was 21.5% in 1974 and 21.2% in 1978. Within thefood component, the weight of food consumed away from home was 4.6% in 1974 and 5.6% in 1978. The food at home component share of the CPI will decrease from 16.9% to 15.5%. 2. Items included in the food at home component of the CPI will be priced semimonthly instead of once a month, as is the current practice. This method will capture more of the volatility in food price movements and improve the monthly representativeness of the food at home component of the CPI. The monthly food at home CPI will be the average of the results of prices collected in the first and third weeks of each month. 3. The selection of nonfood goods and services for pricing have been modified to include items such as wall units, 35 mm cameras, and day care services. Within the food component new items being introduced are yogurt, canned shrimps, sardines, rolled oats, and white beans (Sushma Barewal, Food Markets Analysis Division, Agriculture Canada).
Refrigerated Storage Study The National Research Council of Canada, in cooperation with Agriculture Canada, has studied converting ordinary refrigerated vegetable storage using a modified jacket design. The results of the study have been published under the title Design of a Modified Jacketed Storage Facility, available from Supply and Can Insr. Food Sci. Techllol. J. vo!. 16. No. I. 1983
Services Canada File No. 33SZ.0l532-0-0202. A limited number of copies are available for distribution to persons and organizations with a strong interest in this aspect of refrigerated storage.
Preservation Practices Survey A consumer survey was conducted in the summer of 1980 to gather qualitative information about home food preservation practices and to increase public awareness of Food Advisory Division's role as a home preserving educator. An interviewer administered questionnaire was completed by 8,930 food preservers in eight different locations. Both urban and rural interviewing sites were selected by the university students making up the interviewing teams stationed in Vancouver, Toronto, Montreal and St. John's. Interviews conducted by the Toronto team at the Canadian National Exhibition were separated from the other Toronto interviews. As well, one student conducted interviews in Ottawa. The provincial home economists in Nova Scotia and Newfoundland collected data from people living in the rural communities of those provinces. The survey findings were both surprising and alarming, surprising in that about 45% of the people approached who agreed to complete the questionnaire had done food preserving at home. Food preserving was perceived as more than just an activity to use excess garden produce. For most, the desire was to produce good quality, nutritious preserved foods at economical prices. A new kind of home preserver emerged from the demographic data. Unlike their predecessors, the home preservers in this sample did not necessarily live in a rural community nor were they necessarily homemakers. At the same time, the emphasis had changed from canning food to freezing it. Some alarming preservation practices were reported and at a disturbing frequency. For example, 66.4% of those who had canned vegetables reported using a boiling water bath process. The figure for processing in a boiling water bath was even higher for those who canned meat, fish and poultry. In addition, poor handling practices, such as freezing corn and tomatoes without any heat treatment were reported. The data suggested that word of mouth communication of preservation techniques might partly explain why the unsafe methods used by previous generations are still being practiced today. In a technological society with sophisticated educational facilities these kinds of risks should have been eliminated by now. These findings offer some real challenges to educators. For more information write to E. Neill, Food Consultant, Experimental Section, Food Advisory Division, Agriculture Canada, Ottawa, Ontario K I A OC5.
New Books Shelf-Life Dating of Foods T.P. Labuza Food & Nutrition Press, Inc. (1982) 500 pp. Journal of Food Engineering R. Jowitt Applied Science Publishers Ltd. Obesity and Leanness M. Stock and N. Rothwell John Wiley & Sans, Inc. (1982) 98 pp. $14.95. Food Hydrocolloids. Volume 1 M. Glicksman CRC Press, Inc. (1982) 219 pp. $65.00 U.S.; $75.00 U.S. other countries.
Institute Affairs / vii
The Development of Canada's Food Research and Development Capability Editorial Note: The following three articles are reprinted from Food Market Commentary, Vol. 4, No. I. F.R.V. In June 1981, a report was published detailing the findings of a collaborative project undertaken by the Research Branch and Marketing and Economics Branch of Agriculture Canada to examine the issues relating to the development of Canada's food research and development (R&D) capability. The purpose of the project was first, to obtain industry views, based on those of ten food companies visited between April 1980 and April 1981, on the need, adequacy, and benefits of R&D, constraints to R&D growth, and the adequacy of government support, particularly that from Agriculture Canada's programs including the Research Branch contracting out program and second, to recommend departmental action. Here is a summary of the project results.
Food Research and Development Food industry R&D in Canada, which is largely adaptive and problem oriented, is concentrated in approximately twenty companies. Approximately $27 million (including government grants of five to six million dollars) are spent, and 800 people (over 50% with university degrees) are employed in R&D activities in Canada. The number of scientists with capability to design and direct research is, however, only in the order of 150 1• In most food companies R&D is not a strong contributor to corporate growth. Little development and innovation is taking place in food handling equipment. The processing industry, particularly the fruit and vegetable sector, is in dire need of assistance. Very few small to medium sized companies have R&D capability to enhance their competitiveness in the marketplace. Government Assistance Government R&D assistance to the food processing industry, particularly small companies, is very limited. Tax deductions are used, but generally felt to be inadequate, to increase R&D effort significantly. Knowledge and use of government research contracts by industry is limited. The primary constraint is industries' perception that priority rights to research are held by the crown. In addition, the paper burden associated with research contracts is considered excessive compared with departmentally operated programs. The National Research Council's Industrial Research Assistance Program (IRAP) is best known, best used, least bureaucratic, and given top marks in meeting industry needs. 'Report of Task Force on the Food and Beverage Industry, Chairman P. Wyganl. Industry, Trade and Commerce, June 1978.
vi I Affaires de I' Institut
Several food industry R&D managers expressed interest in more direct participation in Agriculture Canada's research planning. Large food companies are concerned that government will promote food research centres requiring significant industrial funding (similar to the Protein, Oil, Starch (POS) Pilot Plant Corporation, Saskatoon). They feel small companies would get "a free ride" while large companies would pay the major portion of costs for services they do not need. Industry agrees, however, that government's R&D role is to conduct basic and applied food research in government establishments; provide easy access to technical and program information; provide R&D incentives; and provide a coordination and planning mechanism. Industry also agrees that the existing government in-house food research effort is inadequate and more facilities are required, particularly in Quebec, Ontario and British Columbia.
Food Research and Development Future There is no evidence of significant industry R&D expansion in the food and beverage sector. Increased food R&D capability will depend on increased industry commitment; government expansion of in-house food research programs and facilities; continuation of the successful IRAP program; improvements to Agriculture Canada's research contract program; improvement of R&D tax deductions and credits; increased governmental technical support to small and medium sized companies; improved access to government technical support programs; and improved coordination, especially among federal and provincial food research establishments. A copy of the report (Issues Relating to Development of Canada's Food Research and Development Capability) can be obtained by writing to Dr. Norman W. Tape, Food and Nutrition Service, Marketing and Economics Branch, Agriculture Canada, Sir John Carling Building, Ottawa, Ontario KIA OC5.
Frozen Fruit and Vegetable Trends Freezing fruits and vegetables for direct sale to consumers became a popular processing method after World War n. Improved processing equipment, i.e., individually quick freezing (IQF) units, freezer capacity in retail outlets and increased consumer refrigeration capacity fostered the growth of this processing method. Consumers' attraction to enhanced product appearance due to improved handling and packaging increased demand. Growth of this sector has been most pronounced throughout the late 1960's and early 1970's. In 198 I, domestic production of frozen fruit is expected to exceed 30,000 tonnes. This compares with 28,679 in 1979 and 25,219 in 1980. Before that, production averaged 22,416 tonnes a year over the 1974-78 period. The volume of imported frozen fruit, while decreasing in recent years, was I 1,068 tonnes in 1980-81, representing an average decrease of 13,808 tonnes a year over the 1974-78 period. Exports of frozen fruit have more than doubled since the early 1970's. In 1980-81, 12,638 tonnes were exported. This amount will be exceeded in 1981-82. A gradual growth in stocks reflects an increase in (he capacity of the sector and the necessity to increase inventory to service demand. Currently, stocks of frozen fruits are approximately 13,000 tonnes on June I of every year. The production of frozen vegetables (excluding potatoes) increased more dramatically in the 1970's than has that of fruit. The total volume produced in 1980 was 89,783 tonnes compared to an average of 76,768 in the 1974-78 period and an average of 58,310 in the 1969-73 period. The volume of imported frozen vegetables has also increased with 17,126 tonnes entering in 1980-81 compared to an average of 13,358 tonnes during the 1974-78 period. Exports of frozen vegetables have grown from an average of 15,821 tonnes during the 1974-78 period to 26,753 tonnes in 1980-81. As for stocks on a particular date, they now exceed 30,000 tonnes in most years compared to an average of J. IllS!. Can. Sci. Tee/mol. Aliment, Vo!. 16. No. J. 1983
!
20,567 tonnes during the 969-73 period .. As for ~~t trade, ports continue to exceed Imports, producmg a positIve trade :'ance for Canada. This growth is continuing. While not included with the vegetable totals above, potatoes are a major frozen food product. In 1979, frozen french fry hipments were 234,689 tonnes, up from 87,923 tonnes in 1970. ~xports of all frozen potato products have also increased significantly since the early 1970's. In 1980, 22,473 tonnes of frozen tato products were exported. This compares with less than ~,OOOtonnes for most years before 1974. Over a simi.lar period, the importation of frozen potato products has remamed fairly constant. Export markets will continue to influence growth in the frozen fruit and vegetable sector. Export sales of commodities such as blueberries and corn should continue to expand. It is expected that importers may be attracted to other Canadian frozen fruit and vegetable commodities as a result of their satisfaction with the high quality of the corn and blueberry exports. Domestic demand is also expected to grow and some additional import substitution is likely to continue. Growth will be tempered by economic conditions in purchasing countries and at the consumer level (R.W. Anderson, Commodity Markets Analysis Division, Agriculture Canada).
Updating the Consumer Price Index The Consumer Price Index (CPI) which was started in 1914 in Canada will undergo its ninth revision with the release of the April 1982 CPI on May 21, 1982. Since the CPI reflects the purchasing patterns of a population and purchasing patterns change over time, the CPI is updated periodically to take account of these changes. The latest updating of the Canadian CPI (October 1978) reflects the 1974 expenditure patterns of Canadians. The revised CPI will reflect the expenditure patterns Canadians demonstrated in 1978. The major features of the "new" CPI are these: 1. The 1978 spending patterns of Canadian consumers will be reflected in the updated CPI, replacing those of 1974 which are employed now. The categories of housing, transportation and recreation, and reading and education will increase their shares of the total CPI, but the shares of food, clothing, health and personal care, and tobacco and alcohol will decrease. The proportion of expenditures allocated to food was 21.5% in 1974 and 21.2% in 1978. Within thefood component, the weight of food consumed away from home was 4.6% in 1974 and 5.6% in 1978. The food at home component share of the CPI will decrease from 16.9% to 15.5%. 2. Items included in the food at home component of the CPI will be priced semimonthly instead of once a month, as is the current practice. This method will capture more of the volatility in food price movements and improve the monthly representativeness of the food at home component of the CPI. The monthly food at home CPI will be the average of the results of prices collected in the first and third weeks of each month. 3. The selection of nonfood goods and services for pricing have been modified to include items such as wall units, 35 mm cameras, and day care services. Within the food component new items being introduced are yogurt, canned shrimps, sardines, rolled oats, and white beans (Sushma Barewal, Food Markets Analysis Division, Agriculture Canada).
Refrigerated Storage Study The National Research Council of Canada, in cooperation with Agriculture Canada, has studied converting ordinary refrigerated vegetable storage using a modified jacket design. The results of the study have been published under the title Design of a Modified Jacketed Storage Facility, available from Supply and Can Insr. Food Sci. Techllol. J. vo!. 16. No. I. 1983
Services Canada File No. 33SZ.0l532-0-0202. A limited number of copies are available for distribution to persons and organizations with a strong interest in this aspect of refrigerated storage.
Preservation Practices Survey A consumer survey was conducted in the summer of 1980 to gather qualitative information about home food preservation practices and to increase public awareness of Food Advisory Division's role as a home preserving educator. An interviewer administered questionnaire was completed by 8,930 food preservers in eight different locations. Both urban and rural interviewing sites were selected by the university students making up the interviewing teams stationed in Vancouver, Toronto, Montreal and St. John's. Interviews conducted by the Toronto team at the Canadian National Exhibition were separated from the other Toronto interviews. As well, one student conducted interviews in Ottawa. The provincial home economists in Nova Scotia and Newfoundland collected data from people living in the rural communities of those provinces. The survey findings were both surprising and alarming, surprising in that about 45% of the people approached who agreed to complete the questionnaire had done food preserving at home. Food preserving was perceived as more than just an activity to use excess garden produce. For most, the desire was to produce good quality, nutritious preserved foods at economical prices. A new kind of home preserver emerged from the demographic data. Unlike their predecessors, the home preservers in this sample did not necessarily live in a rural community nor were they necessarily homemakers. At the same time, the emphasis had changed from canning food to freezing it. Some alarming preservation practices were reported and at a disturbing frequency. For example, 66.4% of those who had canned vegetables reported using a boiling water bath process. The figure for processing in a boiling water bath was even higher for those who canned meat, fish and poultry. In addition, poor handling practices, such as freezing corn and tomatoes without any heat treatment were reported. The data suggested that word of mouth communication of preservation techniques might partly explain why the unsafe methods used by previous generations are still being practiced today. In a technological society with sophisticated educational facilities these kinds of risks should have been eliminated by now. These findings offer some real challenges to educators. For more information write to E. Neill, Food Consultant, Experimental Section, Food Advisory Division, Agriculture Canada, Ottawa, Ontario K I A OC5.
New Books Shelf-Life Dating of Foods T.P. Labuza Food & Nutrition Press, Inc. (1982) 500 pp. Journal of Food Engineering R. Jowitt Applied Science Publishers Ltd. Obesity and Leanness M. Stock and N. Rothwell John Wiley & Sans, Inc. (1982) 98 pp. $14.95. Food Hydrocolloids. Volume 1 M. Glicksman CRC Press, Inc. (1982) 219 pp. $65.00 U.S.; $75.00 U.S. other countries.
Institute Affairs / vii