Showing posts with label Agri-food challenges. Show all posts
Showing posts with label Agri-food challenges. Show all posts

Thursday, 18 September 2014

AGRICULTURE TRENDS: Drones may provide big lift to agriculture when FAA allows their use


Drones may provide big lift to agriculture when FAA allows their use


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A boom in drones may come from precision agriculture, using high-tech systems to help farmers increase yields
'I think it's going to change agriculture as we know it in North America,' expert says about use of drones
Very few commercial operators have received FAA exemptions allowing them to use drones in the U.S.
When Steve Morris began building unmanned aerial systems in the late 1990s, he envisioned flying them over fields and collecting data that would be useful to farmers.
But after the wars in Afghanistan and Iraq, drones became largely associated with military strikes and surveillance operations. Morris said the technology became the subject of contentious political debates and public paranoia.
"The entire dream evaporated at that point," said Morris, founder and president of MLB Co. in Santa Clara, Calif. "In an alternate universe where [drones] rose to prominence through helping the economy, creating businesses and jobs, people would have a different view of them."
More than a decade later, attention is refocusing on development of drones for commercial purposes. Amazon.com Inc., Google Inc. and Walt Disney Co. are grabbing headlines with plans to develop drones for deliveries, mapping and entertainment.


But the big boom in unmanned aircraft may come from what's known as precision agriculture — using high-tech systems to help farmers increase yields and cut costs.
In recent years, consumer-quality drones that are cheaper and easier to fly have become commonplace, but Federal Aviation Administration rules have restricted their civilian use to recreation and research in all but a few cases. That has led Morris and others to market their agricultural drones overseas, where regulations are not as strict.
Sunnyvale, Calif., technology company Trimble began offering agricultural drones in January and is currently selling them in foreign markets. Indiana-based drone maker PrecisionHawk says it has projects in Canada, South America and Australia.
California farmers and technologists from the Russian River Valley to Silicon Valley say they are eager to put drones to commercial use here at home.


Some, like YangQuan Chen, an engineering professor at UC Merced, envision a new "data drone valley" in the state's Central Valley, not far from the tech giants and venture capitalists of the Bay Area.
"I see a bright future. That's the reason I started my lab in the Central Valley," said Chen, who was doing research with agriculture drones at Utah State University before joining the UC Merced faculty and starting the school's mechatronics lab in 2012.
The unmanned aerial systems can be programmed to fly low over fields and stream photos and videos to a ground station, where the images can be stitched together into maps or analyzed to gauge crop health. They can also be modified to land and take soil and water samples. One day they could be used in the U.S. as precision crop-dusters.
"The application of these data drones is only limited by our imagination," Chen said.


Agriculture could be the proving ground for commercial drone applications, partly because operating in rural areas far from crowds, large airports and tall buildings alleviates privacy and safety concerns.
Many experts believe that drones could revolutionize the industry.
"I think it's going to change agriculture as we know it in North America," said Scott Shearer, a professor at Ohio State University and an expert in precision agriculture. "It's definitely going to allow producers to become much more efficient."
Shearer said drones already can be used to provide more timely crop data and higher-resolution aerial imagery at a fraction of the cost of using traditional piloted aircraft or satellites.
"It's a bit of a game changer," Shearer said.
A 2013 study by a drone trade group estimated that future commercial drone markets would be largely in agriculture, with some in public safety such as law enforcement, firefighting and emergency management.


The study, by the Assn. for Unmanned Vehicle Systems International, projected that the economic effect of integrating drones into the national airspace would top $2.3 billion in California in the first three years, more than in any other state, leading to the creation of more than 12,000 jobs in this state alone.
Some experts caution that the trade group's predictions may be too optimistic, but they acknowledge that there is a huge opportunity for agricultural drones.
The benefits of ag drones are promising for farmers growing largely commodity crops in the Midwest, but Shearer said they may be even greater for those cultivating high-value crops, such as California's wine grape growers.
Ryan Kunde, winemaker for DRNK Wines near Sebastopol, has been testing drones with the goal of one day using them to help make decisions in the vineyard — where to harvest first, what plants need more nutrients, which areas need more water and which need less.


"Small increases in productivity make a huge impact," Kunde said. "It's farming smarter."
Kunde began tinkering with drones in 2010, and eventually formed a company to provide drone monitoring data to grape growers for a fee. But until the FAA approves commercial drone use, that business is "kind of in a holding pattern," he said.
"The market is there. We just don't have the guidelines to regulate it," Kunde said.
Drone advocates say wider use depends on the complex process of integrating unmanned aircraft into national airspace, which will start to be outlined in forthcoming FAA rules.
That integration was congressionally mandated by September 2015, though a recent Transportation Department audit found that the FAA is likely to miss that deadline. The FAA has said rules governing small drones under 55 pounds that fly below 400 feet will be introduced later this year, but some industry officials cautioned that they may not take effect until 2016.
Very few commercial operators have received FAA exemptions allowing them to use drones in the U.S. Monrovia drone maker AeroVironment Inc. this year became the first to get approval for commercial use of a drone over land for its Puma AE UAS, which monitors BP Exploration Inc.'s remote Prudhoe Bay oil field in Alaska.
The company plans to offer crop monitoring services for farmers, AeroVironment spokesman Steven Gitlin said, but FAA rules are holding it back.
"We could deliver valuable information to farmers tomorrow, if the rules allowed it," Gitlin said.
Some researchers at California's public universities have received limited federal approval to fly drones as part of their research. Chen, the UC Merced professor, is using drones to develop a way to turn drone data into useful guidance that farmers can follow to boost yields.
At UC Davis, professor Ken Giles has approval to fly the 200-pound Yamaha RMAX helicopter, which has been used in Japan for more than two decades as a nimble crop-duster. Part of his research is collecting the data needed to guide future regulations on the use of such remote-controlled aerial sprayers in the U.S.
Giles, who has a pilot's license, said that unlike many of the smaller drones, which can be programmed to fly a certain path without human guidance, the RMAX is not autonomous. That, plus its limited payload capacity — it can fly for about 15 minutes at full spray before needing to be refilled — could slow its adoption for U.S. agriculture.
But the technology, he said, has the potential to deliver "a level of accountability and precision that we haven't had before."

Saturday, 9 August 2014

Food Innovations: Food, Beverage Businesses Strengthen Offerings

Food, Beverage Businesses Strengthen Offerings
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Whether adapting to meet demands for organic and more-healthful products, finding new ways to keep customers informed, or bringing new talent onboard, food and beverage businesses are making moves to better assist the industry.

Companies like Milk Specialties Global, Blue Diamond Growers, Juice Tyme, DSM, Innophos and the International Dairy-Deli Bakery Association™ (IDDBA) announced in July significant changes taking place in their businesses.
Milk Specialties Global announced its certification to manufacture organic whey proteins. Milk Specialties has three plants certified organic: Visalia, California; Mountain Lake, Minnesota; and Norfolk, Nebraska. All are certified under the U.S. National Organic Program by OCIA International Organic Certification, allowing Milk Specialties to produce organic MPC 70, MPC 80, MPC 85, MPI 85, MPI 90, NFDM, Permeate, Lactose, Cream and most recently, WPC 80.

Also improving product offerings, Innophos Holdings, Inc., announced that its subsidiary, AMT Labs, Inc., signed an exclusive license agreement to manufacture, sell and market Smart Salt® low-sodium salt substitute products in the Americas. Smart Salt’s range of salt substitute products can provide solutions to reduce sodium levels in baked goods, meat, seafood, poultry, dairy and beverage products, and adds to its existing range of sodium-reduction products. Existing products include Cal-Rise®, a slow-acting, calcium-based chemical leavening agent specifically designed to reduce overall sodium content in baked goods and Curavis® So-lo 93, a sodium-reduction product for processed meat and poultry.

Blue Diamond Growers® is improving its resources offerings via a new website introduced in July. Its Global Ingredients Division website includes a monthly almond market analysis and national agriculture statistics service reports, along with industry news and upcoming events. Additional site features include: regular crop, harvest and bloom year-round updates including drought information; food safety information, including downloadable storage guidelines; nutrition information for almonds and other nuts; and information on the variety and forms of almonds, including USDA grades.

DSM and Taiyo Kagaku Co Ltd (Taiyo) entered into a licensing deal, effective July 1, 2014, which will transfer the entirety of the Teavigo® brand EGCG business to Taiyo. Under terms of the deal, Taiyo will become the sole producer of Teavigo by the end of 2014. Previously, Teavigo had been distributed under license by Pharmachem Laboratories, Inc. (Pharmachem) in the dietary supplement segment and by DSM in the food and beverage segments.  Under terms of the Agreement, Taiyo will take responsibility for all customer segments, globally.

Two businesses to announce important personnel changes include IDDBA  and Juice Tyme. IDDBA named Michael J. Eardley its new president and chief executive officer. He succeeds Carol Christison who passed away in March 2014, after leading the association for 31 years. Eardley will join the IDDBA on August 25 from HEB Grocery Company in San Antonio, Texas, where he has worked for the past 13 years in various roles with increasing responsibility, becoming the director of deli, cheese and prepared Foods in 2009.

Juice Tyme announced Mark Schacht as vice president of business development. Schacht officially joined the Juice Tyme team on April 7, to lead field sales and new business initiatives.

“The decision to join juice Tyme was an easy one," Schacht said. “The company has strong manufacturing and a loyal customer base, which allows for significant growth potential in the beverage category. We plan on leveraging our existing infrastructure by enhancing our selling platform, ramping up our innovation pipeline, and expanding into new beverage categories."

Monday, 14 July 2014

BEVERAGE DELIGHTS: Why cocktail culture is still riding a Mad Men wave, right into your house

Why cocktail culture is still riding a Mad Men wave, right into your house


 |  | Last Updated: Jul 11 6:37 PM ET
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A Black and Crimson cocktail — increasingly, Canadians aren't going out to sip these fancy drinks, they're making them themselves.
Ron Green/Handout/Canadian PressA Black and Crimson cocktail — increasingly, Canadians aren't going out to sip these fancy drinks, they're making them themselves.
VICTORIA — As cocktail culture becomes trendy in lounges and bars across Canada, there’s increasing interest in bringing a piece of it home.
The desire to shake, muddle and stir vintage cocktails has no doubt also been fuelled by popular television shows like Boardwalk Empire and Mad Men, along with the prevalence of food and cooking shows.
“With the Internet [and] Food Network … everyone wants to be Jamie Oliver and be bartenders at home now,” says Shawn Soole, bartender, general manager and proprietor of Little Jumbo Restaurant and Bar in Victoria, and author of Cocktail Culture.
Ron Green/Handout/Canadian Press
Ron Green/Handout/Canadian PressAn Almendra Tiera cocktail.
As cocktail making becomes a popular hobby, Soole warns it can be an expensive one and says many of his customers at Little Jumbo, and Clive’s Cocktail Lounge in Victoria (where he used to work), buy equipment that is more expensive than what he uses at the restaurant.
“Once you start entertaining and that sort of thing it goes from being what you do at house party to something more serious,” he says. “Our customers will buy the top of the line mixing glasses from Japan and gold plated spoons. They start travelling and buying products in the U.S. and bringing them back, so it can get out of hand as an expensive little hobby.”
Even though there a lot of high-end cocktail tools on the market Soole says there are only four essential pieces needed to make great drinks.
“I always say you need a two-piece Boston shaker, and the reason why is, they are a bit more finicky and hard to get used to as an amateur cocktail maker but they can be used in a lot more ways,” he says.
Soole says a Boston shaker can be used to stir, shake and muddle (mash up spices and herbs) for a wide range of cocktails.
He says a bartender also needs an ergonomically designed bar spoon, a Hawthorne strainer and a jigger.
While the tools and ingredients are important for making great drinks, homeowners are also trying to enhance the overall home cocktail bar experience.
“The trend is definitely there,” says Tamara Bowman, owner and lead designer at Metric Design Centre in Saskatoon. “It is all a part of entertaining and it is such a big part of people’s lifestyles now. We have very few hours at home we want to enjoy them with friends or family, and entertaining is a big part of that.”
Unlike the dated bars of the past, Bowman says homeowners are including feature lighting to highlight wine displays, wine coolers and also backsplashes with stone.
Ron Green/Handout/Canadian Press
Ron Green/Handout/Canadian PressA Ruby Rad cocktail
“Feature things are important in creating a wow factor,” she says. “It is about bringing in different materials that don’t necessarily match what is going on in the rest of the home, instead they are creating this feature area that is more interesting.”


Bar carts like those that appeared in the offices of Mad Men are also a popular choice for those looking to bring a bit of the cocktail culture into their home, but are on a budget.

“The bar cart is a really great way to bring that bar element into the space, and there are so many cool options for bar carts now,” says Bowman. “Including a few key pieces of glassware helps draw the focus to that space. Dressing it up with barware and maybe a flower to soften it and bring focus to it.”
Ron Green/Handout/Canadian Press
Ron Green/Handout/Canadian PressA Hotel Rialto Cock

Sunday, 13 July 2014

SALES & MARKETING: A New Revolution in 3D Food Printing

A New Revolution: 3D Food Printing
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I am a huge fan of ABC’s hit show Grey’s Anatomy. The medical drama is mixed with storylines of plane crashes, death, life, loss and reconciliation … well you get this picture. But this past season, the writers were definitely in tune with what was trending in the real world that we live in. Enter the world of 3D printing.

One of the season’s main storylines centered on Dr. Meredith Grey’s research into how 3D printing can be used to customized patient treatment. After a first run, in which she 3D printed a fork to the disappointment of the rest of the medical team, several doctors identified a number of life-saving uses for 3D printing, including a creating heart conduit for a dying baby.

So what does all this have to do with food and beverage development? The answer is a lot.

Hod Lipson, director of Cornell University’s Creative Machines Lab, gave a lecture at the IFT Annual Meeting and Food Expo where he said while 3D printing has been around for about 30 years, its popularity has exploded in the last two to three years and the technology is “worming its way into every field." 3D printers have become more affordable, and the range of materials that can be used in printers has expanded beyond plastics to nearly any material, including foods.

Lipson said 3D food printers will have a huge impact on consumers in the future. The Cornell team began printing frosting and chocolate, and then moved on to other edible pastes, powders and gels. He said the future holds many possibilities, such as being able to control the nutritional components of food.

This hot topic was recently addressed in the most recent issue of the SupplySide Boardroom Journal, “A World Without Hidden Hunger. The article “The Industrial Revolution of Food: 3D Food Printing" examined the potentialeffects food printing could have food productionstorage and distribution, and, beyond that, how 3D food printers could impact global malnutrition.

Pablos Holman, senior inventor at the Intellectual Ventures Laboratory, is working on just that. When you’re talking about global nutrition and malnutrition, there are what Holman calls compounding macro trends—population growth and variety in diet.

“If you look globally, they get almost no meat," he said. “So what we need to figure out now is how to take those two compounding trends and figure out how to feed more people with higher amounts of nutrients and do it efficiently."

Holman said what they imagine for the future is making printers more versatile, larger and cheaper, and start using them in food manufacturing—developing technology so it’s able to print a meal for you—a pixel of food versus a pixel of plastic.

The article (click here to download the free digital issue) also mentioned how the Lipson’s Cornell team created a 3D food printer that creates mini space shuttle-shaped scallop nuggets (seen in the image on this blog), and baked goods like cakes that, when sliced, reveal someone’s initials or a buried message. It is also printing a new style of corn chip made out of corn masa dough in the shape of a flower.

There is no doubt that advancements in 3D printing technology are paving the way for many industries, but it just may be the next food revolution. Let’s face it, we are going to need new methods to feed the nearly 9 billion population by 2050.

Friday, 23 May 2014

FOOD PRICES: Sticker Shock at the Grocery Store

Sticker Shock at the Grocery Store
 - Blogs

Rising food commodity prices are challenging your wallet.  Are you surprised by this?

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I have been writing about rising commodity costs for the past few years, so I should have been prepared for yesterday’s sticker shock during my weekly trek to my local Safeway.

I found myself standing at the butcher’s counter wondering how in just one week—one week—the cost of chicken, beef and pork jumped enough to make me rethink our weekly dinner menu. The same thing happened in the fresh produce aisle. Lemons are now $1 a piece, limes 50 cents, and don’t get me started on the prices of oranges. Tasty, tender asparagus—one of our summer menu mainstays—is now $4.99 a pound.

In March, USDA predicted the food, food-at-home and food-away from home Consumer Price Indexes (CPIs) would increase 2.5% to 3.5% above levels in 2013, assuming normal weather conditions. The CPI for all food prices rose 1.4% last year. USDA predicted the cost of beef, poultry and eggs would likely spike due to severe weather and drought in much of the United States. Processed, shelf-stable food prices also were predicted to rise by 2% to 3% in 2014.

Drought conditions in California, a top vegetable and nut producer in the United States, would mean fewer of these products and an increase in prices from 5% up to 20%. The bitter winter that blanketed the nearly every state would cut deep into citrus production. Drought in Oklahoma only added to already low amounts of cattle, driving beef prices even higher, and the Porcine Epidemic Diarrhea Virus (PEDV) could also negatively impact pork prices this year.

That report was on the money according to two reports released last week by the U.S. Department of Labor’s Bureau of Labor Statistics. The Producer Price Index released on May 14 revealed food costs jumped 2.7 percent in April, the highest in more than three years, driven by an 8.4-percent increase in meat prices. On May 15, the Consumer Price Index (CPI) found April’s food index rose 0.4% for the third month in a row, as the index for meats rose sharply. The index for food at home, which rose 0.5% in both February and March, increased 0.4% in April.

The index for meats, poultry, fish, and eggs rose 1.5% in April and has increased 3.9% over the last three months. The index for meats rose 2.9%, its largest increase since November 2003. The index for fruits and vegetables also continued to rise, increasing 0.7%. The dairy index also rose in April; its 0.5% advance was its sixth increase in a row.

In contrast to the increases, the index for other food at home declined 0.2%, and the nonalcoholic beverages index declined for the fourth month in a row, falling 0.1%. The index for cereals and bakery products was unchanged in April.

The food-at-home index has risen 1.7% over the past 12 months, with the index for meats, poultry, fish, and eggs up 6.4% over the span, the largest increase among the major grocery store food groups. The index for food away from home rose 0.3% in April, the third straight such increase, and has increased 2.2% over the last 12 months.
So, what does this mean for the industry? It means consumers will be more attuned to prices and scrutinize quality. Food manufacturers will be tasked with finding a balance between rising production costs and shrinking profit margins, and the conundrum of whether to pass along those costs to the consumer in the form of price increases.