Market Basket increases again

Thienpont, Chuck
June 2004
FoodService Director;6/15/2004, Vol. 17 Issue 6, p41
Trade Publication
Discusses the results of the Market Basket Index of the "FoodService Director" magazine from January to May 2004. Total meat production in 2004; Price comparison of beef; Information on the broiler production in 2004.


Related Articles

  • Compulsory labelling. Wright, Shelley; Riley, Jonathan // Farmers Weekly;7/1/2005, Vol. 143 Issue 1, p18 

    Reports that restaurants and catering businesses in Scotland could be required to tell customers about the origin of their beef under new policies unveiled at the 2005 Royal Highland Show in Edinburgh. Significance of the policies to the red meat industry and to customers; Support extended by...

  • News that is fit to know. Young, Barbara // National Provisioner;Mar2006, Vol. 220 Issue 3, p6 

    The author reflects on the issues that confronted the food production businesses in the U.S. It includes the uncertainties faced by the beef industry following the efforts of the government to institute a national animal identification program. With regard to the bird flu virus that predicts to...

  • Taking it to the next level.  // National Provisioner;Dec2006 Supplement, p32 

    The article focuses on the effort of meat processors in searching for several ways to make commodity cuts of meat and poultry succeed in retail and in foodservice. In this connection, some processors resort to injection to improve their product and to add value to the meat and poultry products....

  • Multisensor System for Isotemporal Measurements to Assess Indoor Climatic Conditions in Poultry Farms. Bustamante, Eliseo; Guijarro, Enrique; García-Diego, Fernando-Juan; Balasch, Sebastián; Hospitaler, Antonio; Torres, Antonio G. // Sensors (14248220);2012, Vol. 12 Issue 5, p5752 

    The rearing of poultry for meat production (broilers) is an agricultural food industry with high relevance to the economy and development of some countries. Periodic episodes of extreme climatic conditions during the summer season can cause high mortality among birds, resulting in economic...

  • KEEPING BEEF ON THE MENU.  // Meat Trades Journal;3/2/2012, p20 

    The article reports that the key issue in the food service industry is keeping beef in the menu.

  • Impact of EU Enlargement on the Romanian Meat Industry. Nistor, Eleonora; Bampidis, Vasileios; Pet, Lenuta; Ciolac, Valeria // Scientific Papers: Animal Science & Biotechnologies / Lucrari St;Dec2010, Vol. 43 Issue 2, p364 

    With over twenty years ago, Romania was a big producer of meat, with breeding pigs steers and lambs farms, throughout the country. At present, the meat industry has declined considerably. For many years, however, Romania from the exporter of meat has become a fresh meat and meat products...

  • in brief.  // Food Management;Jul2006, Vol. 41 Issue 7, p17 

    The article presents several news briefs about food management. Maine is the first state to adopt a meat purchasing policy that will offer preference to products from animals that have not been given antibiotics for nontherapeutic purposes. Compass Group has been chosen by Duke as its new vendor...

  • Vegas Strip debuts as perhaps last new steak. Newport, Alan // Kansas Farmer (0022-8583);Sep2012, Vol. 150 Issue 9, Special section p9 

    The article focuses on the Vegas Strip Steak, which was described by one meat scientist as the last steak muscle in the beef carcass and is targeted for food service entities.

  • Support farmers, satisfy diners by serving beef dishes. GEORGE, SCOTT // Nation's Restaurant News;9/9/2013, Vol. 47 Issue 17, p18 

    The author comments on the demand for an efficient, consistent and affordable supply of high-quality, safe, wholesome beef in the U.S. He says that restaurant owners are committed to doing more with fewer resources, ensuring high-quality, affordable beef. A 3-ounce cooked serving of beef still...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics