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As small- and medium-sized farms struggle to remain viable in a competitive global economy, the expanding specialty food industry provides a potential marketing opportunity. These farms raise many of the farm products that can become the key ingredients in value-added foods. Little research exists about processed specialty foods made from locally/regionally sourced ingredients produced by small- and medium-sized farms. This study investigates the benefits, barriers and challenges for small- and medium-sized farmers who want to sell products to specialty food manufacturers (SFMs). This paper analyzes 240 survey responses from dairy, meat, fruit/vegetable/nuts and grain specialty manufacturers and 60 in-depth interviews of these manufacturers and farmers in California, Minnesota, Wisconsin, Washington and Oregon. We found that almost half of the manufacturers surveyed source primary ingredients directly from farms or from their own farm. More than half of the farms that supply these key ingredients are small or medium-sized, indicating that many farms in this category are already successfully supplying SFMs with key ingredients. The key benefits manufacturers receive from working with these farms included quality assurance, trust, and traceability. Key obstacles to such farmer/manufacturer transactions are: cost, inability to meet volume requirements, unreliable supply and lack of year-round supply. The nature of relationships between manufacturers and farmers emerged as a theme that influences the success of small- and medium-sized farms as ingredient suppliers. Whether they were large or small, most manufacturers purchased their key ingredients from multiple suppliers in order to reduce their risk. Overall, we find evidence that the specialty food industry is an emerging market channel for small- and medium-sized farms. We also find that to be successful suppliers of SFMs, farmers need to have processes in place to ensure the quality of their products; provide the specific attributes the manufacturer requires for its ingredients and be willing to communicate frequently with the manufacturer. [ABSTRACT FROM AUTHOR]

Growth, which is intrinsically linked to environmental conditions including temperature and food availability are highly variable both temporally and spatially. Estimates of growth rates of the Southern Ocean euphausiid Thysanoessa macrura are currently restricted to limited studies which rely upon repeated sampling and length-frequency analysis to quantify growth rates. The instantaneous growth method (IGR) was used to measure the growth rate of T. macrura successfully in the southern Kerulen Plateau region during summer, providing the first IGR parameters for the Southern Ocean euphausiid species. Results of the four-day IGR incubation indicate a period of low somatic growth for adult T. macrura. Males had a longer intermoult period (IMP) (62 days) than females (42 days), but the sexes exhibited similar daily growth rates of 0.011 mm day−1 and 0.012 mm day−1 respectively. Juveniles exhibited the fastest growth, with an IMP of 13 days and daily growth rate of 0.055 mm day−1 indicating a prolonged growth season, similar to the Antarctic krill E. superba. Consequently, we highlight the usability of the IGR method and strongly encourage its use in developing a comprehensive understanding of spatial and seasonal growth patterns of T. macrura. [ABSTRACT FROM AUTHOR]

Objective: Hunger relief agencies have a limited capacity to monitor the nutritional quality of their food. Validated measures of food environments, such as the Healthy Eating Index-2010 (HEI-2010), are challenging to use due to their time intensity and requirement for precise nutrient information. A previous study used out-of-sample predictions to demonstrate that an alternative measure correlated well with the HEI-2010. The present study revised the Food Assortment Scoring Tool (FAST) to facilitate implementation and tested the tool's performance in a real-world food pantry setting.Design: We developed a FAST measure with thirteen scored categories and thirty-one sub-categories. FAST scores were generated by sorting and weighing foods in categories, multiplying each category's weight share by a healthfulness parameter and summing the categories (range 0-100). FAST was implemented by recording all food products moved over five days. Researchers collected FAST and HEI-2010 scores for food availability and foods selected by clients, to calculate correlations.Setting: Five food pantries in greater Minneapolis/St. Paul, Minnesota, USA.Subjects: Food carts of sixty food pantry clients.Results: The thirteen-category FAST correlated well with the HEI-2010 in prediction models (r = 0·68). FAST scores averaged 61·5 for food products moved, 63·8 for availability and 62·5 for client carts. As implemented in the real world, FAST demonstrated good correlation with the HEI-2010 (r = 0·66).Conclusions: The FAST is a flexible, valid tool to monitor the nutritional quality of food in pantries. Future studies are needed to test its use in monitoring improvements in food pantry nutritional quality over time. [ABSTRACT FROM AUTHOR]

Objective: To demonstrate the feasibility of applying the Healthy Eating Index-2010 (HEI-2010) to the hunger relief setting, specifically by assessing the nutritional quality of foods ordered by food shelves (front-line food provider) from food banks (warehouse of foods).Design: This Healthy FOOD (Feedback On Ordering Decisions) observational study used electronic invoices detailing orders made by 269 food shelves in 2013 and analysed in 2015 from two large Minnesota, USA food banks to generate HEI-2010 scores. Initial development and processing procedures are described.Results: The average total HEI-2010 score for the 269 food shelves was 62·7 out of 100 with a range from 28 to 82. Mean component scores for total protein foods, total vegetables, fatty acids, and seafood and plant proteins were the highest. Mean component score for whole grains was the lowest followed by dairy, total fruits, refined grains and sodium. Food shelves located in micropolitan areas and the largest food shelves had the highest HEI-2010 scores. Town/rural and smaller food shelves had the lowest scores. Monthly and seasonal differences in scores were detected. Limitations to this approach are identified.Conclusions: Calculating HEI-2010 for food shelves using electronic invoice data is novel and feasible, albeit with limitations. HEI-2010 scores for 2013 identify room for improvement in nearly all food shelves, especially the smallest agencies. The utility of providing HEI-2010 scores to decision makers in the hunger relief setting is an issue requiring urgent study. [ABSTRACT FROM AUTHOR]

Yiddish provides a compelling argument that uvular [R] was present early in German (well before any possible French influence). Eastern European Yiddish r was uvular despite the fact that the r of eastern European languages sharing territory with Yiddish has always been overwhelmingly apical. Jews came from Germany to eastern Europe between 1100 and 1650. Thus, the testimony of Yiddish provides independent confirmation of other recent arguments for early uvular [R] on German-speaking territory. The weight of all the evidence leads to one conclusion: the theory that German uvular [R] came from France is no longer tenable. [ABSTRACT FROM PUBLISHER]