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ISGA marketingClick here to read more »

ISGA Marketing Proposal Supported by Regional Growers
- By Barbara Sanderson, Jonathan’s Sprouts

Recently I was asked to speak about sprouts at a regional Food Fair. My topic was Health Benefits. I decided to create a flyer to hand out that would highlight some of the recent scientific research that is revealing the real miracle living inside this powerful food.

I knew all of this information before, but the act of putting it together into a flyer startled me. For instance, the Proceedings of the National Academy of Science of the USA, Xiangqun Gao, molecular scientist wrote: “A diet high in broccoli sprouts is a safe, long-term approach to preventing age-related macular degeneration and blindness. It may protect the eye from damage caused by the sun’s ultraviolet light, believed to be the primary cause of degeneration.

Here’s another: Dr. Andrew Weil, famous US author of books and newsletters has been warning people not to eat sprouts because of the toxin L-canavanine that was used in an experiment to induce a relapse of Lupis in monkeys. The L-canavanine that he used was extracted from alfalfa seeds and fed to the monkeys as 50% of their diet. More recent studies have demonstrated benefit for pancreatic, colon and leukemia cancers from consumption of canavanine in reasonable quantities. We all know that an overdose of the best medicine can kill you.

Another highlight I discovered, about wheatgrass: “Clinical observation showed several patients with plantar fasciitis responded quite rapidly (sometimes in a day or two) to treatment using the wheatgrass-based topical application.

We have got to get this good news out There

So… Here’s my plan!

All we need to do is find 12 or more companies (US or outside the US who are selling into the states) who are willing to commit to $500 per month for a year to retain an agency. The PR will be focused on these things:
• Re-branding sprouts in the public mind from “Health Food” to “Protection from Disease”.

• Contributing companies will have local events – Guerilla Marketing – that will highlight their companies.

• National press releases will appear, (and especially around the times when there is “bad news” and news agencies are looking for information about sprouts)

• Press kits will be distributed to targeted news media for when they are looking for an article to print.

• Information flyers (containing recipes, photographs, nutrition information, etc.) will be made available for all sprout growers to distribute to their customers.

• The agency will work with each of the contributing companies to produce articles for them and distribute them to their local media.

• More….

So far, we have gotten commitments from 5 companies and a one-time donation from an affiliate member of the ISGA. If you can sign on with us, please contact me at Barbara@jonathansorganic.com.

Senate Leaders Release Manager’s Package of the FDA Food Safety Modernization ActClick here to read more »

Thursday, August 12, 2010 Kate Cyrul/Harkin 202-224-3254 and Craig Orfield/Enzi 202-224-6770

Senate Leaders Release Manager’s Package of the FDA Food Safety Modernization Act

Six Senate leaders have been negotiating in good faith: Senate Health, Education Labor and Pensions Committee Chairman Tom Harkin (D-IA), Ranking Member Mike Enzi (R-WY), authors of The FDA Food Safety Modernization Act Dick Durbin (D-IL) and Judd Gregg (R-NH) and lead cosponsors Chris Dodd (D-CT) and Richard Burr (R-NC). The bill is supported by dozens of industry and consumer organizations including the Center for Science in the Public Interest, the Consumer Federation of America, the Grocery Manufacturers of America, the National Association of County and City Health Officials, the National Restaurant Association and the Trust for America’s Health.

Please click the link (http://help.senate.gov/imo/media/doc/WHI10337.pdf) to see the full manager’s package and Congressional Budget Office (CBO) analysis.

Joint Statement:
“Any 100-year-old plus structure – like our nation’s food safety system – needs improvements,” said the lawmakers. “With this announcement today, we aim to not just patch and mend our fragmented food safety system, we hope to reinforce the infrastructure, close the gaps and create a systematic, risk-based and balanced approach to food safety in the United States”.

“The FDA Food Safety Modernization Act will place more emphasis on prevention of food borne illness and will provide new tools to respond to food safety problems.

“We look forward to working with our respective leaderships to take up this bipartisan legislation as soon as possible.”

OrganicsClick here to read more »

We have always striven to bring our customers the very best in sprouting seeds. This has always included a full line of organic seeds. The actions and demands of the FDA, the media, and increasingly the need for Food Safety, have made it increasingly difficult to justify selling organic seeds without seed treatment. Unfortunately we are now convinced that our Safety Seed will not get organic approval in its current form.

We believe that our other processes, such as GAP, enhanced seed cleaning standards, Seed Sanitizer (see article), GMP/HACCP along with our recent GFSI certification, AIB Superior rating, etc. assures you the safest seed possible. However our board of directors is not happy. They insist that we re-double our R&D to try and find a way to more acceptably treat the organic seed, or perhaps move towards a “natural” designation.

We need you, our customers, to continue to be extremely diligent with organics seed. Neither you, us, nor the industry needs organic sprouting seeds to make news.

If it does, our board of directors may force us to severely cut back and possibly eliminate our inventory and sales of organic sprouting seeds until such time that we have found and implemented an acceptable effective seed treatment that is certified as organic.

Mung BeansClick here to read more »

The 2009 crop China mung beans is about to be closed out. Due to the extremely short supply this year, we all have experienced the highest mung bean prices in our memory. We do expect that the new crop mung bean price will drop with the arrival of the 2010 crop. We will not be able to offer new crop pricing until about the end of September or early October.

We anticipate that the new crop of beans should be available in US market around the end of November to mid of December.

We would like to take some time to remind our valuable customers of the following issues:

1). The quality of this year’s crop is not yet been determined. In addition in the past, if the price of mung beans is dropping, the farmers may try to sell the lower quality of beans as first, in order to maximize their profits. With this in mind we expect the price and quality in market will be very unstable for the first couple months.
We suggest to our customers that they consider being conservative when buying the new crop of beans, meantime, keep enough old crop beans to carry through holidays.

2). Due to the high price of Mung beans, many growers around the world may enter the market, from origins like Thailand, Mexico, Africa…. Our past experience is that many of these, as well as other areas, may produce good cooking beans; however the best sprouting quality beans will continue to be found only from China. Based on our experience, China will be the best quality sprouting mung beans due to three primary factors: the geography and climate are the most suitable for mung bean production, hand harvesting beans, and then the hand selecting of the beans.

Before placing a big order of beans from other origins, we suggest that our customers to try some samples first.

- Ellen

Seed SanitizingClick here to read more »

Recent scientific data released from the BPP/IEH sanitizer study (Not Published) shows that the use of our (Caudill Sprouting LLC) Seed Sanitizer, affectionately called the Bubbler, reduces Salmonella by 0.87 log and E.coli by1.97 logs, using just water. The scrubbing action of our Bubbler cleans the seed of dirt and many bacteria.

This is an important tool, particularly for organic growers, in our arsenal to protect the public and our industry.

Please contact your salesperson for details or go to http://www.caudillsprouting.com/Equipment/ to watch a video of our seed sanitizer in action.

GFSI & BRC – WE DID IT!!!!!!!Click here to read more »

We have passed our audit and are now certified to the Global Food Safety Initiative standards by the BRC. This is the world’s highest standard in Food safety. Organizations that have attained this standard include General Mills, Con-Agra, Wal-Mart, Kraft, and now Caudill Sprouting LLC!

This reaffirms our commitment to bringing you the highest quality and the safest seed. For those of you, that are entertaining going GFSI, the road is tough but worth the effort. With us as a supplier; with our BRC, your path will be easier in terms of supplier certification.

We also received a Superior rating by AIB.

Worldwide Mung Bean shortage:Click here to read more »

We reported in December about a projected shortage of mung beans worldwide. This shortage has materialized as we had anticipated and many suppliers are finding it hard to fill orders and some are even not honoring contracts. Caudill Sprouting has been working with its own agents in China to purchase mung beans directly from the farmer and has aggressively bought (and is still buying) mung beans to assure that we have sufficient stocks of high quality hand-picked mung beans to supply our regular customers. We anticipate that the mung beans for sprouting will be extremely tight until early fall, and it may get to the point that we may not be able to take on any new mung bean customers.

We also maintain inventory of Australian, and North & South American mung beans if they might meet your needs. Please contact your sales representative for further information.

Food Safety:Click here to read more »

We would like to encourage everyone to buy your seed from reputable and reliable suppliers. We have just gone through our pre-audit by the BRC. This will culminate soon with us be certified to the new Global Food Safety Initiative standards, the highest certification in the world.

You should also consider using our Safety Seed for all “Green Leaf” products. Our Safety Seed process eliminates 99.9% of any pathogens that could come in with the seed. This is revolutionary and gives everyone a huge step in the right direction in regards to food safety. Since we made this available, there has been no outbreaks or known positives using our Safety Seed.

Of course you can and must continue to do your own due diligence and inspect and store your seed properly, follow all GMPs, and even with our Safety Seed you need to follow the FDA white paper and sanitize as you bring it into production, and always TEST before RELEASE.

Safety Seed

Micro-greens! The new salad trend!Click here to read more »

From: http://www.ifood.tv/blog/micro_greens

Microgreen Salad

Photography by Claire Freierman

A trio of microgreens, with Red Amaranth in the front. Eating them as salad is a pleasure for those with deep pockets, but buying a few boxes for a dinner party will give you the most beautiful, delicious and easy garnishes for almost anything you serve.

What are microgreens? They are tiny, tiny vegetables, no more than 8 to 14 days old, which have just developed their cotyledon (first) leaves. They are far tinier than “baby greens.” Think of the first threadlike shoot that rises when you plant a seed, and the first tiny leaves, barely a quarter-inch in diameter. You may have seen a few scattered on your plate or garnishing your food at fine restaurants.

Microgreens are very tender and oh, what flavor! Both intense and delicate, visually captivating and sublime to eat, they are a gourmet experience. Yet they are highly nutritious, with scarcely a calorie. For people who already like greens, microgreens are the zenith. For people who do not care for salad or raw vegetables use them as a garnish or in salads.

The flavor is great, the colors are beautiful but there is more…the nutritional value!

Microgreens are considered to be in the group of what are newly referred to as “functional foods” which are food products that contain particular health promoting or disease preventing properties that are additional to their normal nutritional values.

Microgreens have been found to contain higher levels of concentrated active compounds than found in mature plants or seeds. These tiny baby plants provide a convenient and concentrated means for absorbing the active compounds when made into a health drink which is commonly done with wheatgrass.
For many years now, a comprehensive range of significant health benefits have been claimed for fresh juice and freeze dried extracts produced from fresh young wheat and barley grass, throughout the world included Japan and the United States. Two of my favorites are daikon and Amaranth. I love the spiciness of daikon microgreens as well as daikon sprouts-really zest as a garnish.

With microgreens, less is more.
Their big flavors intrigue chefs!

“California,” wrote food historian Jonathan Leonard 30 years ago, “is the only place where truck drivers eat fresh salads without fear of being considered effete.” Theories abound about why salads have always been popular in California, especially since, in most parts of the country, they were disdained by all but the affluent.

Perhaps this open palate stems from the same adventurous spirit that drew people to the gold mines, or perhaps from the diverse mix of immigrants, many hailing from Asia and the Mediterranean, who settled here, bringing along a positive attitude toward vegetables in general. What we do know is that the Golden State’s love of greens is not new. More than a century ago, a visitor to California dubbed it “the Land of Salads.”

We have a salad with every dinner and often as a lunch entree choice here in California. I think Alice Waters really was instrumental in waking our palates up to greens.

Two early inventions in the salad category—crab Louis and green goddess dressing—were the inspirations of San Francisco restaurants Solari’s and the Palace Hotel, while Hollywood’s Brown Derby takes credit for assembling the first cobb salad in 1926. The rest of the country seemed content with the ubiquitous, yawn-provoking chunk of iceberg, with opportunities for variety confined to the choice of dressing.

I rarely buy iceberg lettuce unless I am making Asian Lettuce Cups with diced chicken, fresh water chestnuts, and a spicy sauce. The mélange of baby greens available is a least over 2 dozen just at my local Safeway. I always grow a spicy lettuce mix, and other favorites like arugula in my garden year round.
For California chefs and home cooks, the salad bowl became a culinary playground, tantalizing tumbles of bitter and tangy, of sweet, spicy, peppery. Beginning in the 1970s, words like arugula, mesclun, radicchio, and lamb’s lettuce slipped into the language, and the insistence on fresh, local produce became a hallmark of California cuisine.

New Sprouting Association:Click here to read more »

There has been a movement recently with many people within the industry to re-vitalize the industry by forming and running a new Sprouting Association. Caudill Sprouting LLC, has been helping to focus this grassroots movement by lending our email list to disseminate information and serving to coordinate their efforts.

As we serve all parts of the industry, we will not deliberately undermine the ISGA, but we have chosen to also help this new organization during its start up, just as we aided the original start up of the ISGA in 1995. As a show of support to the ISGA, in the last newsletter we published the agenda for the upcoming ISGA meeting, we will have Carlos in attendance at the conference, and have offered to sponsor the T-shirts at this conference.

We believe that there is the room and the need for this new association in it’s quest to bring the industry out from the dark cloud we now face, via marketing the positive attributes of sprouts, promoting good business practices, and encouraging scientifically solid Food Safety practices. They also envision working directly with the FDA, and aligning and working with a major produce group.

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