‘Significant price increases’ for chicken meat are expected by poultry farmers as grain prices continue to increase. Grains are a major part of chicken feed and makes up for 60% of production costs.

“The two predominant grains in chicken feed, wheat and sorghum, account for approximately 65 percent of the feed, with corn, barley, oats, proteins and vitamins making up the balance. With the unprecedented rise in the cost of grain, chicken producers are experiencing a substantial increase in production costs,” said Dr Andreas Dubs, executive director of the association.

Aside from dairy and poultry products, pork prices are also on the rise. Primo Meats in Port Wakefield, one of South Australia’s largest pork processors, said that meat prices are also expected to increase during the holidays. Aside from shortage of stock due to infertility problems and a poor season, the current jump in grain prices also added to production costs.

Although the cost will be passed on to consumers, livestock manager Greg Richter says that the producers won’t be making much more profit off of it.

“I think they need those sorts of prices to balance out the feed costs, so it’s not as if they’re going to make a huge profit on high prices, it just all balances out,” he said.

The Australian Federal government have released AU$210 million in drought assistance for retailers and small businesses that are dependent on farming. New South Wales dams are currently on 26% compared to 56% last year. Ironically, the upper third of Queensland have been graced with too much rain.

The November 3rd 2006 issue of the journal Science reported that in as early as 2048, we could be facing the loss of seafood due to overfishing and pollution. Environmental stresses, including global warming and destruction of habitat, add to the challenges faced by marine animals in survival.

“We really see the end of the line now,” said lead author Boris Worm, a marine biologist at Canada’s Dalhousie University. “It’s within our lifetime. Our children will see a world without seafood if we don’t change things.”

However, The National Fisheries Institute disputes these findings as an exaggeration. They said that, for the most part, sustainable fishing and aquaculture or farmed fishing are currently working hand-in-hand in supplying the present demand for seafood. This is at least true for the United States. They said that fluctuation in fish populations should be taken into account.

The researchers said the loss of so many species is eroding the viability of marine ecosystems and their ability to resist environmental stresses. In 12 marine ecosystems surveyed, they found that a decline in biodiversity of 50 percent or more cut the number of viable fisheries by 33 percent, reduced nursery habitats by 69 percent and cut the ocean’s capacity to filter and detoxify contaminants by 63 percent.

Even the loss of one species has a great impact on biodiversity and the food chain, causing an imbalance in the ecosystem. The repercussions are too great to be ignored. Even if the United States takes precaution in maintaining the sea surrounding them, abuse from other parts of the world can still cause havoc causing a ripple effect. What can we do about this?

New York health officials are seriously considering banning the use of artificial trans fats in restaurants. Artificial trans fatty acids or trans fats increase the risks of coronary heart disease and other chronic health conditions including cancer, diabetes, obesity and liver dysfunction.

Trans fats occur naturally in some meat and dairy products in very small quantities. However, it is the addition of artificial trans fats, believed to be worse than naturally occuring ones, that prove to be a problem.

New York is home to over 24,000 restaurants and food chains. The executive vice-president of the New York City chapter of the New York State Restaurant Association is far from pleased with the proposal. He stated that the move would create havoc:

“Labeling is one thing, but when they totally ban a product, it goes well beyond what we think is prudent and acceptable. Cooks would be forced to discard old recipes and scrutinize every ingredient in their pantry.”

If I should recall correctly, labelling is not an option, since the restaurant industry has long been fighting against labelling.

I agree with Health Commissioner Thomas Frieden when he acknowledged that:

“The ban would be a challenge for restaurants, but he said trans fats can easily be replaced with substitute oils that taste the same or better and are far less unhealthy.”

This is one hurdle worth tackling. In a recent Growers and Grocers article by Erin Rosas of the nutritional program, The 80% Solution, developed by Rosas Farms, she wrote about the 10 steps to improving our “nutritional lifestyle”. The third step listed hydrogenated fats as one of the definite no-nos.

Should the proposal go through, NY food service establishments will have until July 1, 2007 to discontinue using artificial trans fats-ladened cooking oils, margarines and shortenings. Afterwhich, restaurants are given another year, July 1, 2008, to completely remove or substitute added trans fats in other food products. The ban excludes grocery stores and supermarkets.

Artificial trans fats are more commonly listed as partially hydrogenated oil and is found in many shortenings, margarines, pastries, cookies and doughnuts. The process of hydrogenation increases the melting point of fats, hence allowing fats to remain in a solid or semi-solid state, even without or decreased refrigeration requirements. Product shelf-life also increases, holding rancidity at bay.

Recently, Chicago have also announced the possibility of following the same footsteps. Tiburon, California have already joined the bandwagon in becoming America’s first trans fat-free city. Should you want to know more about the global movement to ban trans fats, you can find more information at bantransfats.com.

But when my cousin announced that they were expecting their first child, I had to reconsider many of my party staples, from carpaccio to seared tuna to chocolate mousse. Salmonella poisoning is one of the leading causes of miscarriage in pregnant women and likewise, illness or even death to small children and the elderly with weakened immune system. I turned to thinking how I can make food safer for my (extended) family. Looking into the pantry, the first thing that caught my eyes were a tray of eggs begging me to whip them up into a fluffy meringue or a creamy mousse. I remembered my 6-month stint in Singapore a few years back and my first encounter with pasteurized eggs.

Pasteurized eggs eliminates the risk of Salmonella and other dangerous bacteria and yet, still retains the taste and form of farm-fresh eggs. Considered to be as safe as pasteurized milk, these eggs can be used in many dishes where uncooked or undercooked eggs are used. Sauces like hollandaise and fresh mayonnaise can be safely consumed by pregnant women, children and individuals with weakened immune systems.

According to safeeggs.com:

• Salmonella causes illnesses in a reported 1.4 million people a year and infects about one out of every 20,000 eggs produced in the U.S.
• Salmonella is the number one cause of food poisoning in the U.S.
• Salmonella was much more likely to be associated with egg-containing foods. The eggs involved were almost always U.S. Grade A commercial shell eggs from many different source farms, which were typically not fully cooked.
• The Salmonella enteritidis strain develops in chickens and is passed on to the egg when it is laid.
• Salmonella organisms are often not eliminated by standard methods of food preparation.
• A recent two-year government study pinpointed cookie dough and other foods containing raw or undercooked eggs as the leading cause of food-borne illness outbreaks.
• Eggs with Salmonella look and taste entirely normal.
• Most at risk for illness from Salmonella are children, the elderly, and people with weakened immune systems, about 30 percent of the U.S. population overall.

Safeeggs.com outlines their patented technology in pasteurizing in-shell eggs by way of controlled waterbath. Check with your local suppliers and see how you can keep your loved ones healthy and safe, while enjoying the many ways eggs can be prepared. Afterall, they say that a chef can prepare eggs in 101 ways. How many ways have you tried it?

Photo courtesy of ilocostimes.com

Harvesting gamet is not for the faint of heart. Nor is it for the slow-footed. Citizens of Burgos, Ilocos Norte, a province north of Manila can attest to this, as they have lost three members of their community to gamet harvest since 1970. Others have been injured. Only the well-trained dares to go and collect gamet during peak harvest months.

Gamet, very similar to the Japanese nori used as sushi wrappers, can be found in rock islets and coral reefs off the shoreline of Burgos. This rare and expensive seaweed grows seasonally from September to February, when the sea is most perilous as waves crash onto the rocks. It seems that the strong waves are instrumental in encouraging gamet production.

Gamet collectors wait until the waves retreat before they pick the seaweeds and then start running when the waves start approaching. The seaweeds grows deep in cracks and crevices, making harvest difficult. Gatherers don gloves and use their thumb and forefinger to pluck out gamet from their small niches.

Made from porphyra, a red seaweed, gamet is also found in other coastal municipalities, Burgos gamet is said to be the best among its kind. Dubbed as “black gold,” gamet found in this municipality are superior in quality as the seawater in Burgos are clean and unpolluted. With a distinct scent, it’s been said that gamet gatherers from other municipalities come to Burgos to wash off their harvest in the local shore before drying them to sell.

The local tourism council has started initiatives to help market this black gold national and internationally. They have also requested assistance from the Department of Science and Technology (DoST) to develop technology to enable oven-drying gamet during the monsoon season.

With a small capital and minimal supervision, oyster mushroom production also supports organic farming as chemicals and fertilizers are not needed in growing these delicate plants.

The demand for mushrooms has recently climbed due to increased awareness of the health benefits gained from them. Versatile in many dishes, oyster mushrooms are also more affordable compared to shiitake and others (except button mushrooms) that are often sold for 3 times higher than the price of oysters.

Oyster mushrooms (Pleurotus Ostreatus) is a fleshy, gilled mushroom growing in shelf-like fashion on wood that is a good food and promising medicinal. Protein quality is nearly equal to animal derived protein. Low fat content is mostly of the good unsaturated kind. Also contained are carbohydrates, fiber, vitamins B1, B2, plus minerals, especially iron and an antioxident. This mushroom shows activity against cancer and high cholesterol. It has shown activity in the following areas: antitumor, immune response, anti-inflammatory, antiviral and antibiotic.

To improve crop growth, several mushrooms varieties have been modified for optimum performance for the Benguet weather.

Four oyster mushroom varieties (Pleurotus) and two shiitake (Lentinula) strains are adapted to Benguet conditions. These are P. hybridus (white and gray) and P. sajor-caju No. 503 and 03. For Lentinula, the edodes no. 5050 and the BCI strain adapted very well to the locality. The return on investment for the Pleurotus strains ranged from 150 to 250% while Lentinula species ranged from 150 to 200 %, making mushroom growing very profitable in Benguet.

This year, the Benguet State University Multipurpose Cooperative (BSUMPC) had been granted Php1 million (approx US$19,600) to fund the research and development of powdered oyster mushrooms for high-end markets and for export by the AusAID-PACAP. Dr. Luis said that this grant will aid in establishing a mushroom-growing enterprise to train and help finance loans to BSU students who come from poor families.

Project leader Luis said that although the project goals seem impossible, it is also attainable due to the continuous growing market for fresh and processed mushrooms. She envisioned that:

The students are expected to produce 30,000 kilos of fresh mushrooms in a year, use the income to settle their loans and later produce their own growing bags and growing houses.

Photos from Don Roberto's Mango Wines

When people say “wine”, we normally think “grapes”. While grapes do not grow in hot climates like in the Philippines, local entrepreneurs have taken it upon themselves to produce wines anyway. Since mangoes are widely popular and Philippine mangoes are making their mark around the world, which fruit is better to start with than this luscious tropical delight?

Fruit wines are nothing new to the Philippines. As early as the 1970’s, a label called Sevilla’s fruit wines made it big, but just as suddenly disappeared. The early 90’s saw a resurgence of fruit wines sparked by the government’s initiative to turn the research and experiments of the University of the Philippines, Los Banos, scientists into a profitable ventures for local entrepreneurs.

However, it wasn’t until early 2000 that interest in local fruit wines truly sparked. This can be largely attributed to Don Roberto’s Mango Wine entering the scene. Don Roberto’s Mango Wine comes in 2 varieties. There is the Sweet Mango Wine made from ripe mangoes that can be sipped with appetizers and dessert, and the dry Green Mango Wine from unripe fruits that comes with a slight tartness that goes well with any entree.

I remember my first taste of this pale golden liquid 5 years ago. There was a mango-filled booth at a mall near my college that was offering wine-tasting that caught my curiosity. The signage said, “Don Roberto’s Mango Wine” and a friendly elderly man with white beard invited me to have a taste. Wary, but intrigued, I first tried the Yellow Mango Wine. A sniff gave off a fragrant fruity scent that was unmistakenly mango with a slight floral bouquet. Not being used to drinking alcohol, a sip of the wine was surprisingly pleasant. A well-rounded flavor with mild tannins, it went down the throat quite smoothly, leaving a deliciously ripe mango aroma as aftertaste. A sniff of the Green Mango Wine, on the other hand, left my mouth watering with a bouquet of a fresh green mangoes that reminded me of summer. A sip of this variant left me with a crisp, clean taste, leaving a tart, dry aroma.

Early this year, the Philippine Department of Labor and Employment (DOLE) released P1 million (approx. US$19,600) in working capital to buy additional equipment and supplies for the Mountain Province Fruit Wine Processors Association to increase production and create additional employment. This grant opened opportunities to widen the scope of fruit wine production that now includes mango wines.

Greg Arano, another wine enthusiast, looks forward to the day when the Philippines will be known for its fruit wines along side Europe, California, Chile and Australia. His Patubas method used all-natural fruits which are mashed in a wine press. The resulting fruit juice is left to ferment and age in sealed glass jars. The fermented juice is then filtered and transferred into wine bottles and left to age for another 6 months to a year. Aside from mango wine, his wine products includes pineapple, guyabano and other local fruits.

Ara�o says that:

“What I make are table wines cheap enough to drink at dinner every day, like people do in Europe.

Patubas wines are fresh, young, easy-drinking and food-friendly, though they can also be drunk alone.

In most blind-tasting parties with friends, the mango emerged as the most preferred, being slightly sweet.”

Philippine mango wines are now slowly gainly recognition by joining international exhibitions and have been making their mark by winning several awards.

What is Age-related Macular Degeneration?

Age-related macular degeneration (AMD) is a disease associated with aging that gradually destroys sharp, central vision. Central vision is needed for seeing objects clearly and for common daily tasks such as reading and driving.

AMD affects the macula, the part of the eye that allows you to see fine detail. AMD causes no pain.

Although age is the greatest factor in developing AMD, other elements also contribute to increasing the risk of developing the disease. Other causes may include:

• Smoking - The British Journal of Ophthalmology linked increased risk of vision loss in about 25% of AMD cases to smoking. Constant exposure to second-hand smoke doubled the risk. Cigarette smoke is believed to destroy carotenoids.

• Obesity/Inactivity - Overweight patients with early AMD are at high risk of progressing to Advanced AMD compared to those patients within normal weight limits. Inactivity also suggests increased risk of promoting advanced AMD compared to patients with increased activity up to 3 times weekly.

• Race - White Americans are much more likely to lose vision compared to African Americans.

• Heredity - Recent studies show that people with a family history of AMD have an increased chance of developing the same disease.

• Gender - Women appear to be at greater risk than men.

• Hypertension - Investigative Ophthalmology and Vision Science connected high blood pressure to the development of AMD.

• Eye Color - Similar to the increased incidence of skin cancer in fair-skinned people, some researchers believe that lighter eye color factors increased risk of developing AMD due to lesser pigmentation. However, other studies contradicted these findings.

• Drug Side Effects - Studies link AMD as possible side effects of some anti-malarial and anti-psychotic drugs.

Normal Vision*

Blind spot caused by AMD*

*Photo courtesy of The National Eye Institute


Carotenoids and AMD

The most common form of carotenoids found in North American diets are alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, and lycopene. These are the yellow, orange and red pigments that are synthesized in plants.

The carotenoids mostly found in the eye are lutein and zeaxanthin. Of which, the highest concentration are found in the macula. Lutein and zeaxanthin are believed to protect the eyes from light-induced oxidative damage caused by the blue light absorption capacities of the macula. It is theorized that these carotenoids either block or neutralize the oxidants formed in the retina.

Phytonutrients lutein and zeaxanthin are found in common fruits and vegetables: lutein in egg yolks and bright yellow vegetables and zeaxanthin in eggs and dark green leafy vegetables. Chlorophyll, the green pigments in leaves that converts sunlight into energy masks the zeaxanthin pigmentation in some vegetables.

Foods that contain these phytochemicals include:

• Eggs
• Kale
• Spinach
• Turnip
• Greens
• Collard greens
• Romaine lettuce
• Broccoli
• Zucchini
• Corn
• Garden peas
• Brussels sprouts
• Leeks
• Yellow and orange peppers
• Summer squash
• Pumpkin

Lutein and zeaxanthin are fat-soluble phytonutrients and are best absorbed with dietary fat in a meal. Chopping, pureeing, and cooking carotenoid-containing vegetables in oil generally increases the bioavailability of the carotenoids they contain. Although research shows that the longer tomatoes are cooked, the more the carotenoid lycopene is released, prolonged cooking of green leafy vegetables is believed to have the opposite effect, reducing lutein content.

Despite encouraging results from the study, scientists, however, are reluctant to recommend lutein and zeaxanthin supplements at this point, as more studies are needed to verify if the same benefits can be reaped compared to natural sources.

Unlike cataract that can now be treated by out-patient surgery, complete recovery from vision loss due to age-related macular degeneration is unlikely. Early detection and prevention is still our best defense. The
Amsler-grid test is often used by eye doctors to detect early signs of AMD. Here is a link to try the Amsler grid test yourself.

Mayor Alfonso Gamboa of EB Magalona, Negros Occidental brought together rebel leader Morlito Isidro of the New People’s Army (NPA) and Fernando Porras of the Civilian Armed Forces Geographical Unit (CAFGU) Team and impressed upon them the feasibility of working together for a common goal, that is to lead their village, Barangay Canlusong, in improving their livelihood.

From 1970 to 1986, the production of coffee in Barangay Canlusong was abundant but the companies that bought coffee from the villagers shifted to importation in the mid-80s and prices plummeted.

Coffee fields were then abandoned for more lucrative industries such as charcoal-making. Some resorted to poaching and logging, which threatened endangered animals like the Negros spotted deer, warty pigs, Golden Crown and Flying Fox bats. Others joined the opposing sides - government or rebel groups, dividing the village.

A strong environmental advocate, Gamboa convinced villagers to rekindle efforts to farm organic coffee after studying the economic advantages of each barangay in his town. Gamboa says that “while it is important to protect the environment”, he knows that convincing his people to help preserve the forest will not be easy unless the people can also profit from the effort.

To emphasize the viability of rehabilitating the old coffee farms, Mayor Gamboa brought the two leaders of Canlusong to Cebu City and allowed them to see and experience for themselves the popularity of producing organic coffee. A trip to Starbucks and a trip to Bo’s Coffee Club, a local chain, highlighted the profitability of the proposed venture.

Morlito says:

“Starbucks coffee is so expensive, yet the Canlusong coffee is far more superior.”

Today, the former enemies are working together planning the revival of the coffee industry in their small town. With 295 hectares of land with a capacity for 900 coffee trees per hectare, Canlusong is well on its way to being able to supply 1% of the coffee needs of the Philippines using organic methods and stand to profit well due to signed fair trade agreements.

In support to the local farmers, Nestle Philippines is offering free training and technical assistance to those who are interested in planting coffee and jatropha. The beverage giant is promoting intercropping of jatropha, an alternative fuel source, with robusta coffee trees. Jatropha starts earning in the first year, increasing profits for the farmers, while coffee trees needs to mature for 2-5 years, depending on the variety, before it starts bearing fruit. Nestle is known for being one of the biggest buyers of local robusta beans.

Currently, the Philippines imports more than 50% of its coffee consumption annually. During the Spanish regime, the Philippines was the 4th largest exporter of coffee beans in the world until coffee rust wiped out plantations all over the country.

Rice is one crop that thrives, partially covered, in standing water. However, like all plants, it will die once fully submerged for a lengthy period of time. Completely underwater, the oxygen and carbon dioxide cycle necessary for plant life is disrupted causing the plant to wither and die.

Dr David Mackill, of IRRI said:

“Several traditional rice varieties have exhibited a greater tolerance to submergence, but attempts to breed that tolerance into commercially viable rice failed to generate successful varieties.”

For over 50 years, scientists have been studying how to overcome this agricultural nightmare. Rice is the staple food for over 3 billion people around the world. About a quarter of the world’s rice crop is grown in low-lying areas prone to flooding. There is an estimated crop loss of 1 billion US dollars annually due to this.

Team member Dr Pamela Ronald of the University of California, Davis said:

“Our research team anticipates that these newly developed rice varieties will help ensure a more dependable food supply for poor farmers and their families. And, in the long run, our findings may allow rice producers in the United States to reduce the amount of herbicides used to fight weeds.”

In the long run, this will benefit organic rice farmers in reducing weed problems.

These recent findings are now being fully utilized by the scientists to cultivate viable commercial rice varieties not only for the Philippines, but also for other countries like Bangladesh, India and the Laos. Likewise, similar studies are being made to benefit other crops like corn and soybeans.

All this talk about GMO rice being applauded all over the world makes me wonder about those who protest against genetic engineering in food. I know there is a lot of talk about GMO soybeans, but I’ve yet to hear a word against genetically modified rice. As far as I am aware, white rice as we know it today is mostly modified one way or another. The last time I heard so much noise made about rice was the development of Vitamin A-enriched rice that has benefited many young children. Anyone with thoughts on this?

IRRI August 2006 Press Release

The International Rice Research Institute (IRRI) is the world�s leading rice research and training center. Based in the Philippines and with offices in 10 other Asian countries, it is an autonomous, nonprofit institution focused on improving the well-being of present and future generations of rice farmers and consumers, particularly those with low incomes, while preserving natural resources. IRRI is one of 15 centers funded through the Consultative Group on International Agricultural Research (CGIAR), an association of public and private donor agencies. Please visit the CGIAR website (www.cgiar.org) for more information.