With the end of the holidays, the demand increases

The main holiday season in Germany is coming to an end, and with consumers returning from vacation, the demand for agricultural products is gradually increasing. The processing plants are also resuming production. The growing sales are causing prices to stabilize in some areas. On the slaughter cattle markets there could be slight premiums, especially for young bulls. Egg prices are likely to bottom out somewhat, and the price recovery in the turkey market is likely to continue. Slightly rising courses are also to be expected for cheese. Cows and pigs, on the other hand, are valued slightly lower than they were in mid-August, but still higher than a year ago. There are hardly any changes in chicken, butter and skimmed milk powder. And the demands for potatoes will probably only move a little. The fall in prices on the grain market is likely to come to a standstill. Despite another below-average apple harvest, an overall plentiful supply of fruit can be expected in September. Vegetables are also usually available in large quantities. Slaughter cattle prices above previous year's level

The supply of young bulls, which has been limited for months, in conjunction with constant demand from the slaughterhouses, ensures continued firm prices, although the lowest prices of the season are usually realized in the summer months. In September, the beef business should be boosted by consumers returning from vacation. Further slight price increases for young bulls cannot therefore be ruled out. However, due to the already comparatively high price level, there will not be any significant surcharges.

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Livestock and Meat

The supply of cattle for slaughter was still limited nationwide in the third week of August, so that the prices paid out by the slaughterhouses remained at least at the level of the previous week. In some cases, the farmers achieved slightly higher prices. According to the first overview, young bulls of the trading class R3 brought in a weekly average of 2,58 euros per kilogram slaughter weight, an increase of 33 cents per kilogram compared to the same week last year. The quotations for cows in the trade class O3 remained at 2,07 euros per kilogram slaughter weight, 43 cents more than a year ago. Demand for beef was subdued on the wholesale markets, and prices hardly changed. Satisfactory sales opportunities were only available for roast beef, fillets and forequarters of "blue" cows. Processed goods were in high demand for trade with neighboring countries, and exports to Russia were normal. - In the coming week, the prices for slaughter cattle should remain stable. - There was sufficient availability of veal in wholesale, prices tended to remain unchanged. There was quiet demand for veal for slaughter, but prices rose slightly on a weekly average with sufficient supply. - On the market for Black and Pied calves, prices developed stable to slightly stronger with a balanced relationship between supply and demand. The prices for Fleckvieh bull calves maintained the level of the previous week.

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Together with the ANG (Employers' Association for Food and Pleasure), the BVE supports the "National Pact for Training and the Next Generation of Skilled Workers in Germany". In this pact concluded between the state and industry, the central organizations of German industry are calling on companies to create new training places and, if necessary, to take measures to provide initial qualifications for young people. With this pact it was also possible to end the debate about the controversial apprenticeship fee.

The food industry is fully aware of its social responsibility as a provider of training positions. There are already numerous initiatives in companies in this direction. This also reflects the above-average training rate (proportion of trainees among employees subject to social security contributions) in the food and beverages sector in a sector comparison. In terms of training participation, the food industry is above average compared to other economic sectors. This strong commitment to vocational training is not least due to extremely selfish reasons, because securing the future need for well-trained specialists is an essential criterion for the long-term competitiveness of companies.

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Rosenberger: More jobs if the season is extended

Michaela Rosenberger, deputy chairwoman of the Food-Genuss-Gaststätten (NGG) trade union, has called for a longer distribution period for the summer holidays in view of the upcoming super traffic jam weekend on the motorways and the situation of employees in the hospitality industry. "Last year already showed that the shortening of the summer vacation regulations did not only result in super traffic jams. The workload in the German vacation areas was also partly unacceptable because the employment relationships for seasonal workers became even shorter. But the summer holidays are particularly important for seasonal workers and decide whether they will be employed or find their way to the employment office.”

Rosenberger appealed to the education ministers and prime ministers to reconsider the compromise of March 2003 to spread the summer holidays over just 82 days: “Every day more creates jobs. The demand for tourism from Germany can be strengthened if it lasts longer and, if possible, lasts three months. The summer months should be fully exploited there.”

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Frozen ready-to-serve pizza asserts itself as a favorite

Ready-made frozen pizza is still a hit with German consumers, but interest in chilled pizza dough that you can make at home is increasing rapidly. Nevertheless, it is still a comparatively small market.

The amount of frozen pizza purchased by German households in 2003 was around 104.700 tons, 1,5 percent more than in the previous year, but only slightly higher than in 2001. The number of households that buy frozen pizza at least once a year buy decreased in these three years from 64,7 percent (2001) to 63,7 percent (2003). The average price per kilo for a frozen pizza remained stable at EUR 4,75 last year, according to ZMP/CMA market research data based on the GfK household panel.

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Swabia and many old Bavarians seem out of the race

As reported by the Augsburger Allgemeine, white sausages under the name "Münchner Weißwurst" will probably only be allowed to come from the state capital or the district of Munich in the future. Accordingly, the Bavarian Butchers' Association failed before the German Patent and Trademark Office with the application to be allowed to produce the sausage under this name in Swabia and Old Bavaria.

It can therefore be assumed that the city and district of Munich will be granted geographical protection for the name "Münchner Weißwurst" - even if that has not yet been decided.

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New bratwurst from St.Peter-Ording

Something was missing. Crab and pig had long since been mixed together. But the spices didn't fit. But now the master butcher is cheering: "The 'Porrenbiter' tastes really great!" This is what Karsten Johst from St.Peter-Ording calls his creation, the bratwurst made from meat and Büsumer seafood. Now the sausage finally ends up on German steel grates. But for barbecue enthusiasts, it's more than just about good taste. It was about four weeks ago when Karsten Johst suddenly felt satisfied.

“There was always something missing, the recipe was never perfect,” the 33-year-old master butcher thinks back to the endless hours of seasoning. “The right seasoning has finally been found,” exults the inventor of the “Porrenbiter” (crab bite) and immediately fends off questions: “The spice mixture remains a secret!” Johst already supplies the north of Germany with its hot goods: 800 hand-long sausages make their way to St.Peter-Ording several times a week. “And inquiries are already coming in from Switzerland.”

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The EU Commission has decided to stop the import of poultry, poultry products such as eggs and feathers from Malaysia into the EU.

Consumer Protection Commissioner David Byrne describes avian influenza as a “highly contagious poultry disease that can cause serious economic damage and can also be transmitted to humans.”

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A lot of eggs for a few cents - is the quality of the cheap eggs right? - Test at [plus-minus

Aldi-Nord shocked competitors and farmers: a 10-pack of free-range eggs has been available at Aldi-Nord for 69 cents since mid-August. Competitors are following suit. German egg producers are sounding the alarm. You can't produce eggs for that in Germany. On the other hand, consumers wonder whether the quality of the eggs is OK. [plusminus does the egg test

Reason enough for an egg test by [plusminus: Ten eggs each on the test bench: barn eggs from Aldi for 69 cents, barn eggs from the weekly market for 1,50 euros and finally organic eggs from the organic supermarket for 2,50 euros. The blind test started in the Hotel Atlantic in Hamburg. The jury consisted of three professionals and three consumers. On the one hand, three nutrition-conscious women who like to cook. On the other hand, three trained chefs: the head chef of the Hotel Atlantic, the canteen head of a large Hamburg company and the head chef of the French gourmet restaurant “Chez Alfred”.

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Interactive and self-oriented learning is possible on the PC using CD-ROM

In principle, everyone involved in the chain from production to the final distribution of a food to the consumer has the obligation to ensure that the nature and name of a food are in accordance with the legal provisions." That says the Federal Court of Justice. Companies can also fulfill this obligation through hygiene training on the computer.

According to the Federal Court of Justice, there is an obligation for every company to fulfill its duty of care under food law. Section 4 LMHV (Food Hygiene Ordinance) describes how the manufacturing process should be carried out with the help of a control concept. In the context of food safety, it is not “biological variability” that is the problem, but humans themselves, because they represent an uncertainty factor.

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For the time being, pork from the new Dutch quality assurance system IKB 2004+ may not be labeled with the logo of the dominant system IKB pigs. This was decided by the livestock and meat economic groups that control the IKB pig system. They only want to allow the marketing of meat from the IKB 2004+ under the IKB pig logo if the requirements of the new system correspond to those of the IKB pig.

Above all, there are important differences in the area of ​​sanctioning of statutory animal welfare requirements. Although these differences are said to have been corrected in the announced "plus system" of IKB-2004, there are other differences that can stand in the way of synchronizing the two systems. Therefore, a corresponding investigation should be carried out first.

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