Catering Market – Bon Appetit Online Sat, 09 Oct 2021 10:18:28 +0000 en-US hourly 1 Catering Market – Bon Appetit Online 32 32 GlobalFoundries IPO is perfectly timed Sat, 09 Oct 2021 00:00:00 +0000

IT LOOKS the perfect time to be a chipmaker. The semiconductor market continues to grow rapidly. By the end of the decade, it will exceed $ 1 billion globally, up from $ 500 billion this year, according to forecasts VLSI Research, an analyst firm. Demand continues to exceed supply; the chip shortage is now expected to last until 2023, crippling factories of anything that needs processors, which these days is basically everything. Western governments have allocated billions of dollars to building chip manufacturing capabilities within their borders to become less dependent on Asian suppliers. America alone plans to spend $ 52 billion over the next five years.

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In this context, the IPO (Initial Public Offering) from GlobalFoundries, a subcontractor that manufactures chips for other companies, seems a safe bet. The company, which unveiled its prospectus on Oct. 4 and is expected to be listed soon, is the world’s fourth-largest chip foundry by revenue. The typical characteristics of a Initial Public Offering– a low offer price and a small proportion of shares available to public investors, which have yet to be decided – should ensure a healthy “pop” of the share price at the start of trading. But GloFo, as semiconductor enthusiasts affectionately call the company, is also an example of how tough the chip industry is, despite the favorable climate.

GloFo is a consolidation product, caused by the ruthless economics of the industry which demands ever smaller silicon grooves and therefore ever more expensive manufacturing plants (or “fabs”). The most advanced of them now cost over $ 20 billion a piece. After a spin-off in 2009 from AMD, which designs processors for personal computers and servers in data centers, GloFo subsequently acquired Chartered Semiconductor, another foundry, and the chipmaking company of IBM, a supplier of assorted information technology articles.

With billions from Mubadala Investment Company, a sovereign wealth fund in the United Arab Emirates, which currently owns 100% of GloFo, the company has tried to follow its rivals in the race to forge cutting-edge electronic circuits. In 2018, she gave up and began to target the lower end of the market. These are semiconductors that go into products like cars and machine tools, so they don’t need the highest performing processors, rather than data centers or smartphones. That niche still represents a $ 54 billion market, according to Gartner, another market researcher.

Today, GloFo operates a handful of factories around the world, employs approximately 15,000 people and has a 7% market share in the chip manufacturing industry. Most of its clients, including AMD, Broadcom, another American chip designer, and NXP, a Dutch, are “single-source”. This means that their chips cannot be made by other foundries, such as Samsung of South Korea and especially Taiwan Semiconductor Manufacturing Company (TSMC), the world’s largest chipmaker, which controls more than half of the market.

The size difference is a big part of why TSMC is extremely profitable while GloFo struggles to generate cash. In the first six months of this year, the Taiwanese giant posted sales of $ 26 billion and profits of $ 9.8 billion. Although GloFo’s revenue reached $ 3 billion in the same period, up almost 13% from a year ago, and its accounting losses have narrowed, it still lost $ 300 million between January and June.

Investing in GloFo will therefore be a bet that the company can ride the current tailwinds in its industry and start making a lot of money. But it may also be a gamble that another company will grab GloFo for itself. In July, it emerged that Intel, the world’s largest chipmaker by revenue, was in buyout talks with the company. These came to nothing because the parties could not agree on a price. Once GloFo is listed, its value should be clearer. Negotiations could resume. Then again, with GloFo’s figures now public, Intel may have a hard time convincing its shareholders that it has to pay the $ 25 billion GloFo is expected to recover.

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This article appeared in the Business section of the print edition under the headline “A Golden Age”

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Instacart Acquires FoodStorm, Launches New Enterprise Technology Solution for Prepared Meals and Advance Ordering for Retailers Across North America Thu, 07 Oct 2021 15:00:00 +0000

The process of ordering prepared foods from grocers typically requires customers to call the store or place an order in person – a labor-intensive and inefficient process that often results in both sales opportunities. for retailers and a heavy customer experience. FoodStorm helps solve this problem by creating a smoother experience for retailers and customers. FoodStorm has developed a comprehensive SaaS offering that covers multi-channel ordering – e-commerce, phone or in-store kiosk – order management, payment and fulfillment. Its technology also easily integrates with a wide variety of third-party systems, including point of sale (POS) systems and offers customer relationship management (CRM) capabilities that help grocers gather feedback, market. their offers and take advantage of promotional features.

FoodStorm was founded 14 years ago and has developed strong partnerships with a number of existing Instacart retail partners, including Albertsons Companies Balducci’s and Kings Food Markets banners, as well as Bi-Rite Market, Mollie Stone Uncle Giuseppe and Roche Brothers markets, supermarkets. Going forward, Instacart will make FoodStorm technology available to more retailers through Instacart’s leading enterprise technology offering. In addition to acquiring the technology and tools from FoodStorm, Instacart is also delighted to welcome the talented team of FoodStorm, based in the United States and Melbourne, Australia at Instacart.

“As a retailer activation platform, Instacart is focused on growing the businesses of our partners by investing in new innovative technologies and services that deliver significant value to them and their customers,” said Marc Schaaf, CTO, Instacart. “Our goal is to help our retail partners increase their sales and ensure that more of their customers’ daily meals come from the grocery store. That’s why we are delighted to welcome the talented FoodStorm team on Instacart and integrate their end-to-end ordering. -Ahead and catering platform into Instacart’s leading enterprise offering. For retailers, this new enterprise solution helps them to bring even more of their inventory online, improve their e-commerce capabilities, grow their business and meet the changing needs of their customers. And, for customers, this opens up a healthier and more affordable alternative to delivery to the restaurant – creating an easier way for people to order prepared foods online directly from their favorite grocery stores. ”

Advance order technology solutions offer food retailers a significant growth opportunity. On the Instacart platform, customers who buy ready meals and catering items like hot and cold side dishes, cakes and sushi at the grocery store have much larger baskets and shop more frequently. than customers who don’t. For retailers, pre-ordered items and prepared foods are also generally more cost effective than traditional groceries such as produce and packaging products.

“I am incredibly proud of what the FoodStorm team has achieved for our partners. We’ve developed industry-leading software that enables grocers to more efficiently fill ready-to-eat and restaurant orders, and track everything from one central location. This is a huge growth opportunity for grocers, and we have seen increased demand for our products as more customers seek seamless online and in-store ordering capabilities, ”said the CEO. by FoodStorm. Rob hill. “Grocery is an incredibly complex retail category, which makes the need for business solutions like FoodStorm and Instacart critical to the long-term success of the industry we all rely on to put food on. our tables. We are excited about this next chapter. as we join the Instacart team and create new ways for retailers to meet the evolving needs of their businesses and customers. ”

“Delivering a world-class customer experience and great prepared foods is our business mission, and FoodStorm and Instacart have helped us do that,” said Russell mcveigh, restaurant manager at Uncle Giuseppe’s Marketplace. “Once we deployed the FoodStorm technology, online sales doubled and we were able to be more innovative with our menus thanks to the increased visibility offered by the FoodStorm platform. FoodStorm and Instacart have been essential to our growth and our ability to serve our customers, and we are excited to see what compelling corporate products they will develop together. “

“Instacart and FoodStorm have both been important partners in bringing our business online and have opened up whole new sales and customer service channels for us,” said Adam laliberté, Director of Food Services at Roche Brothers Supermarkets. “Before FoodStorm, our software systems were not compatible with our catering needs and we had a limited online presence, which meant we were missing out on a huge opportunity. With Foodstorm’s flexible and easily configurable technology, we found an increase in our catering and having the ability to manage that increase more effectively so that our teams can focus more on our customers. I am delighted that they are now partnering with Instacart and we are delighted to see what corporate offerings they will bring market together. “

Instacart’s enterprise technology today powers the comprehensive e-commerce platforms of over 175 local, regional and national grocers across North America, including Costco Canada, Heinen’s, Sprouts, The Fresh Market and Wegmans. Instacart began offering enterprise technologies to grocery partners in 2017. Since then, the company has continued to make significant investments in its corporate activities, expanding its engineering team and developing new technologies for grocers.

About Instacart
Instacart is the leading online grocery platform in North America. Instacart shoppers offer same-day delivery and pickup services to bring fresh groceries and essentials to busy individuals and families across the United States and Canada. Instacart has partnered with more than 600 beloved national, regional and local retailers, including unique brands, to deliver from nearly 55,000 stores in more than 5,500 cities in North America. The Instacart platform is available to more than 85% of American households and 80% of Canadian households. The company’s cutting-edge enterprise technology also powers the e-commerce platforms of some of the world’s largest retail players, supporting their websites, applications and white-label delivery solutions. Instacart offers an Instacart Express subscription which includes reduced service fees and unlimited free shipping for orders over $ 35. For more information visit For anyone interested in becoming an Instacart buyer, visit

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The catering management systems market is expected to grow at Thu, 07 Oct 2021 06:06:08 +0000

Market share, size, participants, growth, and industry analysis are some of the major factors covered in this Restaurant Management System Market report. This comprehensive report begins with an objective to provide information on market forecast, channel characteristics, end-user market, key pricing structure, and various geographies. Besides talking about it, it also mentions the key regions, key companies along with their profiles and investment options available in the market. The Catering Management System Market is expected to grow tremendously during the forecast period 2021-2027. It then performs a geographic analysis covering important regions such as North America, Europe, the Middle East and Latin America.

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The overview of the competition in the market is also summarized in the report among the dominant companies and their profiles. The market report is a comprehensive insight which discusses the production volume, ever increasing demand, sales revenue, and growth opportunities. This Catering Management System Market analysis report provides the in-depth study of all the critical characteristics of the global industry which relate to sales volume, demand, revenue, market size, and market development. This report predicts volume trends and historical price structure which makes it easy to estimate growth dynamics and predict future opportunities. This report also shows the changing dynamics and driving forces that are seen as a growth stimulating aspect. In addition to this, it also highlights the constraints and limitations that might otherwise become an obstacle to the business development process.

Major manufacturing:
Resort Suite
GoFrugal Technologies
Temple of the event
The CBORD Group
Kott software
MonkeyMedia software
Digital oryx
Aptus Systems

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Market segments by application:
Small and medium-sized enterprises (SMEs)
Large companies

Summary type:
Cloud based
On the site

1 Report overview
1.1 Definition and scope of the product
1.2 PEST (Political, Economic, Social, and Technological) Analysis of Catering Management Systems Market

2 Market trends and competitive landscape
3 Catering Management Systems Market Segmentation By Types
4 Foodservice Management Systems Market Segmentation By End Users
5 Market Analysis by Major Regions
6 Foodservice Management System Market Products in Major Countries
7 Landscape Analysis of Foodservice Management System in North America
8 Landscape analysis of the catering management system in Europe
9 Asia-Pacific Foodservice Management System Landscape Analysis
10 Landscape Analysis of Restaurant Management System in Latin America, Middle East and Africa
11 Profile of the main players

This report on the Catering Management System market helps large companies to determine whether or not to benefit from the industry. It tells them whether the items and services they sell will be in demand or not. It predicts demand for the proposed product. It not only forecasts business development and market size, but also gathers accurate data and qualitative assessments of the direction of the company. It takes an in-depth look at the unpredictable market environment in order to offer large companies important insights into key changes and market tactics. This Foodservice Management System market research helps market players to make wise investments in order to increase their income. It also examines the growth of markets in North America, Europe, Asia-Pacific, Middle East, Latin America and Africa. Key companies can seize significant opportunities to launch innovative products within the company to promote products by viewing this comprehensive study report. It can also be used to reassess investments by providing a complete picture of the market situation.

Detailed Foodservice Management System Market Report: Target Audience
Catering management system manufacturers
Downstream suppliers and end users
Catering Management System merchants, distributors and resellers
Restaurant Management System Industry Associations and Research Organizations
Product Managers, Catering Management System Industry Administrator, C-Level Industry Executives
Market studies and consulting firms

According to this detailed Catering Management System Market report, the global market is expected to reach new highs and grow significantly between 2021 and 2027. It examines the growth potential of the market, along with the system and users. It is a thorough examination of the upstream situation, sales volume, demand, price and categorization. Readers who want data and an understanding of this research will benefit from the detailed information provided on the business environment. Trade policies, barriers to entry, and economic, political, social and governmental considerations are all included. This Foodservice Management System Market report also shows how fundamentals and competitive dynamics are evolving which is considered to be a positive factor for growth. Additionally, it highlights the constraints and limitations that might otherwise create an obstacle in the business planning process. The rate of market penetration is determined by new innovations, growing demand for the product, the wealth of manufactured products, increasing disposable income and changing consumer technologies. Therefore, this market analysis has the ability to affect its customers and users.

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Seasoning and Dressing Market Research and Analysis Contributes to Business Growth by 2027 Wed, 06 Oct 2021 17:06:00 +0000

Understanding the influence of COVID-19 on the Seasonings and Dressings Market with our analysts monitoring the situation around the world.

The global Seasoning and Dressing market research reports provide a comprehensive forecast of the latest market trends, development models, and research methods. Some of the factors which directly affect the market include production strategies and methods, development platforms, and product models themselves. Even small changes in the product profile can lead to huge changes in the above factors. All of these factors are explained in detail in the study.

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Manufacturer Detail:
MDH Spices, Nestlé, The Kraft Heinz Company, McCormick, Everest Spices, Olam International, Kerry Group, Unilever, Sensient Technologies, Ajinomoto, Ariake, Del Monte,

The Seasoning and Dressing Market Research The report provides a comprehensive overview including the current scenario and future growth prospects. This report provides insight into various important research industry data along with future trend which helps different industries to identify the products and drive revenue growth and profitability.

Segmentation by product type


Industry segmentation
Catering industry

Entertainment place




This report also splits the market by region:

United States
South East Asia
Middle East and Africa
GCC countries

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The scope of the report is to provide a 360-degree view of the market by assessing the entire value chain and analyzing the key trends of the underlying Seasonings and Dressings market from 2021 to 2027 in specific geographies. Qualitative and quantitative aspects are linked to provide justifications on the market numbers, CAGR, and forecast.

Key points of the Seasoning and Dressing Market report:

  • Estimation and forecasting of regional demand
  • Before commodity price fluctuations
  • Technology update analysis
  • Raw material sourcing strategy
  • Competition analysis
  • Product portfolio matrix
  • Management of suppliers
  • Cost-benefit analysis
  • Supply chain optimization analysis
  • Patent analysis
  • Market research and development analysis
  • Mergers and Acquisitions

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Market strides is a global aggregator and publisher of Market intelligence research reports, equity reports, database directories and economic reports. Our repository is diverse, covering virtually all industrial sectors and even more so each category and sub-category within the industry. Our market research reports provide market size analysis, insight into promising industry segments, competition, future prospects, and growth drivers in the space. The company is engaged in data analytics and assists clients in due diligence, product expansion, factory setup, acquisition intelligence and all other goals through our research focus.

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Sizzle Pie buys Checkerboard Pizza, Portland’s best slice shop Tue, 05 Oct 2021 22:24:31 +0000

Checkerboard Pizza, Ken Forkish’s slice-focused pizzeria from Ken’s Artisan Pizza, has been sold to Sizzle Pie owner Matt Jacobson, who plans to relaunch the brand in two new locations, including one at the club level of the Moda Center.

Originally opened as the Trifecta Annex in 2016, the Pine Street Market food hall kiosk in downtown Portland changed its name to Checkerboard in 2017. In 2018, The Oregonian / OregonLive chose Checkerboard as their name. “Portland’s best pizza by the slice” after citywide search. Sizzle Pie also made a top 10 spot at No.8, the top ranked channel. While not necessarily one of the most well-known pizzerias in town, Checkerboard had many fans, including Jacobson, who fell for the marinara pie, an east coast-style tomato pie simply topped with red sauce, d olive oil and minced garlic.

“The Checkerboard is one of the best pizzas in Portland and not many people have heard of it,” Jacobson said. “I want Checkerboard to be the same as before, but in a better location.”

To this end, Jacobson bought not only the intellectual property of Checkerboard, but also the expertise of Forkish, who recently helped train the pizzeria team on the finer parts of the dough mixture. Financial terms were not disclosed.

The first new checkerboard will be part of the Moda Center’s exclusive club-level concessions when the Trail Blazers’ regular season opener kicks off on October 20. A stand-alone Sellwood location is slated to open next year in a building Jacobson recently purchased at 7981 SE 17th Ave.

“It’s a forfeit,” said Jacobson. “I understand everything, equipment, recipes, his expertise is built into it all. And it’s pretty awesome. He is such a master in his trade. And I’m super excited to be able to carry the torch. “

For Forkish, selling Checkerboard is a chance to continue the downsizing project he started in 2019 with the closure of Trifecta Tavern, his restaurant, bakery and bar in Southeast Portland.

“My lease was coming to Pine Street Market and I didn’t want to do it again,” Forkish said. ” I’m slowing down. I’m in my sixties and want to do less.

(Interestingly, Forkish and his team at Ken’s Artisan Pizza spent much of the past year selling a new 18-inch style reminiscent of the Checkerboard that quickly became my go-to pizza in times of pandemic. But with the reopening. from Ken’s dining room for indoor service in July, the wood-fired oven had to revert to baking Ken’s standard 12-inch pies exclusively, but with a few topping adjustments – cups of pepperoni, grated Pecorino – familiar to Checkerboard fans.)

A share at Checkerboard Pizza. The pizzeria opened at the Pine Street Market food court in 2016 by Ken Forkish was purchased by Matt Jacobson of Sizzle Pie, who plans to operate the two pizzerias as separate brands.Oregonian

While waiting for permits and construction delays, Jacobson hopes to open the Checkerboard location in Sellwood within the year, with outdoor seating and a delivery to follow. He believes giving the pizzeria a home of its own will help boost its name awareness, a lack he attributes to Checkerboard’s hidden location in the dining room and a clientele of tourists and office workers to proximity. Jacobson plans to operate his two pizza brands separately.

As for Sizzle Pie, the vegan pizzeria is trying to bounce back after an 18-month stretch that saw sales plummet by $ 8.9 million due to the loss of dining, nightlife and reduced traffic at the center. -City of pizzeria and Moda Center. The restaurant received a federal grant of $ 4.725 million through the Small Business Administration’s Restaurant Revitalization Fund in July, a figure based on lost revenue in 2020 (Forkish applied for a grant under the same program but did not receive funding.)

But finding staff remains difficult, said Jacobson. After opening restaurants in New York and Seattle, Sizzle Pie is now at three locations in Portland – the original near East Burnside, another attached to the Hollywood Theater in northeast Portland and the downtown corner – town of Powell’s City of Books on Southeast Oak. Street – and one in Reno. An upcoming location in Old Town Beaverton is on hold after a newly hired general manager was needed at another location.

Checkerboard’s first new location will open on the Club Level of the Moda Center on October 20. A standalone Sellwood pizzeria will open at 7981 SE 17th Ave. next year.

Michael russell,, @tdmrussell

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Namaste Woo and Pacha Mama join the Worcester Public Market Tue, 05 Oct 2021 09:11:13 +0000 By Barbara M. Houle

Worcester’s Public Market, 160 Green St., continues to attract new businesses, adding Namaste Woo and Pacha Mama to its list of vendors serving ethnic cuisine last month.

Meet these enthusiastic new sellers.

Pooja Vishal from Namaste Woo (Indian inspired food) lives in Shrewsbury with her husband and their two daughters. She is originally from India and has been a “home cook for over 25 years”. Her first business started in 2018 after talking to Shon Rainford, director of the Worcester Regional Food Hub, about becoming a member of the food hub and using the hub’s kitchen to make Indian-style meal kits that she planned to sell. at local farmers’ markets.

Indian dishes are based on recipes from Vishal’s mother. “My mother was an excellent cook and when she passed away my father was on his own and left to cook for himself,” Vishal said. “I thought of him when I created the meal kits because through the food he could smell my mother. Food brings people together, regardless of culture.

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National Real Estate Investment Advisors (NRIA) on how the pandemic has changed real estate Mon, 04 Oct 2021 19:03:00 +0000

NRIA photo by Stephane Leonardi to Unsplash

As a result of closures and stay-at-home orders, people have become accustomed to working from home. Makeshift desks, cool airplane pilot headphones, and video conferencing have dominated our lives, and for some of us, we’re looking to make it the new normal. The house has become a whole different thing, just like homeownership, which means that the investment opportunities are brand new and ripe to be seized.

Who lives in this new real estate market?

Realtors along the east to the west coasts – from New York to Chicago, to Palm Beach and Los Angeles too, are predicting a demand-driven housing market increase and this new version of “going to the work “except you are at home …

Along with the announcement of this new and dynamic market, there is the boom in the suburbs, or the quest for bigger places and quieter spaces. Zillow and show how Americans are making their way into this new real estate market – where home is literally everything now – even work. Even real estate investment companies are getting wise to new home buyers – companies like NRIA are looking after this new buyer – we even wrote about here.

The opportunity

In this economy, low-risk durable assets, stable cash flows and funds with portfolio diversification with high liquidity are what are in demand.

Companies like NRIA are growing, building and managing the properties of this new class of investors, and it’s not too late to get started now – now is the opportunity!

The New Market and YOU

The fundamental transformation of the housing and real estate development market will and inevitably have had an impact on property investment – recognition of an asset opportunity is timely, and it is now! Partnering with a company that has the experience and expertise to transform in this market is key to making your investment worth it in the long run – and that company is NRIA.

Key words:Menafn, IPS, Reported hours, Google News, Financial content, PR-Wirein, Real Estate Wire, Extended distribution, ICN internal distribution, Legal News Wire, Real estate transactions, English

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Tight supply in soybean oil market paves way for sunflower oil Sun, 03 Oct 2021 18:00:57 +0000

TThe sudden surge in demand for biofuels is causing supply tension in the soybean oil market, which is expected to persist until 2022. Alternatives such as sunflower oil will benefit from this situation.

2021 has been an eventful year for the soybean oil market due to the growing importance placed on biofuels from the United States to Brazil and Argentina. These countries use soybean oil as the main raw material to produce biodiesel, reducing its availability as an edible oil for major importers like India and China. Meanwhile, the demand for edible oil from these Asian countries is expected to increase due to the economic recovery from Covid as consumption normalizes. Although soybean oil supply problems persist until 2022, sunflower oil in India is expected to dampen the demand for soybean oil during the same period that the price of this oil fell below soybean oil in July 2021.

Biodiesel mandates affecting supply

The tightening of supply began from early 2021 with the election of Joe Biden for President of the United States which promised a “clean energy revolution”. This initiative has increased the demand for biofuels and the use of soybean oil as a feedstock in the production of biodiesel. Rising demand further tightened the supply of vegetable oil, especially soybean oil, which was already squeezed due to resupply activities by traders after COVID-19 closures.

The biofuels initiative was not limited to the United States. Brazil has always been the second largest exporter of soybean oil after Argentina. However, Brazil’s soybean oil imports jumped in 2021 to 86,000 tonnes through August, from just 21,000 tonnes during the same period in 2020 due to increased mandates to blend biodiesel with the ANP (National Petroleum, Natural Gas and Biofuels Agency) of Brazil, allowing the use of imported raw materials for the production of biofuels in a context of high domestic prices.

This supply tightening is expected to continue as soybean oil production in Brazil is expected to be lower in 2021 than in 2020. The country’s blending mandate will also drop from 10% to 13% in November 2021. Argentina , the world’s largest exporter of soybean oil, is also expected to cut exports through 2022 due to increased use of biodiesel. Domestic soybean oil consumption is forecast to increase by 1.8 million tonnes in crop year 2021-22 to 61.4 million tonnes from the previous year.


Global soybean oil prices began to rise after the Covid shutdowns, as the resupply occurred over fears of a second lockdown and quarantine measures. However, it continued to increase in 2021, from US $ 1,099 per tonne in January to US $ 1,569 per tonne in May, before normalizing in June following lower demand for biodiesel in the United States. . However, soybean oil prices in Brazil and Argentina are still on the rise due to higher domestic demand. Global buyers are looking for cheaper supplies from other South American countries and alternatives to soybean oil.

Alternatives to soybean oil

High prices and tight supply in the soybean oil market are forcing price-sensitive buyers like India and China to look for cheaper alternatives like palm oil and sunflower oil .

Although palm oil appears to be the cheapest option, it is reserved only for the hospitality industry, while sunflower oil (like soybean oil) is a cooking oil. favorite. In addition, global sunflower oil prices fell below soybean oil in May 2021, and prices for sunflower oil delivered to India became cheaper than soybean oil in July. 2021. Sunflower oil production is also expected to increase by 2.8 million tonnes to reach 22.1 million tonnes in crop year 2021. -22 compared to the previous campaign. Global sunflower oil exports are expected to be 5.1% higher than soybean oil in crop year 2021-22.

Imports of sunflower oil are also rebounding and are expected to increase in India and China to fill the vacuum created by soybean oil.


Argentina’s soybean oil shipment to Asia is expected to remain stable in 2022, while other vegetable oil-seeking countries like India and China are expected to be satisfied with an increase in sunflower oil trade in from Ukraine and Russia. This increase in trade on the Black Sea to India route and the Black Sea to China route will support chemical tanker freight rates on long-haul routes. However, tonne-mile demand will decline slightly due to the reduction in sailing distance.
Source: Drewry

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Auction revives vegetable farms and builds Amish communities Sat, 02 Oct 2021 07:17:51 +0000

In horse-drawn vans and wagons, Amish farmers and others transport corrugated boxes of shiny vegetables and fruit to an open auction house in Oxford, County Chester, for meet buyers of grocers, restaurants and caterers three mornings a week.

It looks like a scene out of time. But the Oxford Produce Auction LLC, owned by 40 Amish farmers, is only 10 years old. Just off US Highway 1 from Philadelphia to Baltimore, the auction signals a surprising change in the 300-year-old farming communities of West Chester and South Lancaster counties, where young families live from smaller plots of land, instead of leaving the area or looking for paid employment.

With irrigation, greenhouses, and family labor, they grow bright tomatoes and sweet corn, peppers and eggplants, watermelons and cantaloupe, and much more. They know they can sell these items to anxious urban and local buyers of the products at auction, competitively priced with the durable products trucked east from large industrial producers.

Starting at 9 a.m., the auctioneers of Petersheim & Longenecker, hired by the market, begin their song and rapid crackle, pulling offers from the crowd.

A minute or two per lot, it takes over two hours to sell everything. “Sweet corn picked at 4 a.m., we sell it at 9 a.m., it’s on store shelves at 11 a.m. That’s the way to market produce,” says Jeff Stoltzfus, who grows strawberries and fruits. melons on his family’s 35 acres in Cochranville, 10 miles down the road.

He is not Amish, but his name is common here. A trio of bearded growers dressed in bright blue and dark green shirts come closer and ask him for advice on tackling the phytophthora blight that can turn newly picked watermelons into mush. Stoltzfus is also an agent of the public agricultural extension service.

He estimates that there are as many as 100 similar auctions based in the Amish and other religious communities across the country. Wherever Plain communities with their large families thrive, “once there is critical mass, there is an auction.” A smaller market in Leola, Lancaster County, dates from 1985.

“Vegetables have replaced dairy products here,” added Stoltzfus. “You can live off your products because you have thousands of neighbors. It enters Philly restaurants and local markets.

“Twenty years ago, I thought the Amish were moving away from the suburbs. But now the bankers are giving loans to exclusively vegetable farms. You never saw that. Now you can do as much on 25 acres of vegetables as you can on 70 acres of dairy. They buy the “farms,” ​​where a family could have kept a horse farm on weekends, and set up a few greenhouses and a few acres of peppers there. “

In the concrete-floored shed, twice enlarged until it is now longer than a football field, farmers crowd their boxes, some in bright shirts and straw hats. Children rush to run errands or stretch their necks to watch. Buyers – neighborhood grocers, Philadelphia restaurant vendors, and immigrant caterers – examine produce from late August.

Auction markets do not guarantee good returns. One day in mid-August, Leola’s market corn started at $ 2.50 a dozen and slipped to 50 cents, when the trade stopped for lack of buyers, says Becky Clawson, an agent of popularization of the State. The food is then donated to the Chester County Food Bank.

She checked out the stalls in Lancaster Central Market the following Saturday and found that the glut had not affected the retail price of local sweet corn for urban shoppers. Hence the strong demand for fresh local products.

“Nobody has what these guys are doing; no one can compare, ”says Tomm Stone, a seasoned farmer buyer who fills orders for businesses like the century-old Wolff’s Apple House produce market near Media and Yates, a produce distributor in West Grove, as well as wholesalers and markets in Philadelphia and Baltimore. areas. He also visits the Philadelphia Wholesale Produce Center and the Vineland Cooperative Produce Auction, larger markets that operate larger producers for customers, including supermarket chains.

Remote buyers give Broker Stone a ceiling price for each item they need. For a 3% cut, he buys them crates and pallets of produce, filling trailers. Although the pandemic has driven up prices, they have come back to earth.

“No one can know what the prices will do” on any given day, adds Stone, one of the few at Oxford on a recent Tuesday who arrived with a face mask. The market is also open on Thursdays and Fridays.

But regular visitors have an idea, Stone adds, showing a long list on his smartphone of daily product offerings by farmers with familiar Amish names: Beiler, Esh, Lapp, Martin, a few Zooks and no less than eight Stoltzfuse. Also Milburn Orchards of Elkton, MD, one of the many non-Amish businesses within a hundred mile radius that also sell here.

“Ike Stoltzus has seven sons. Each of them is an excellent cultivator. And they were all able to stay here, ”Stone said, marveling at how the auction helped keep the family from dispersing.

The producers are not necessarily “organic”. Many are certified by the US Department of Agriculture as following GAP – Good Agricultural Practices, Auditor Certified to Avoid Food Safety and Chemical Risks. Some growers, known by their assigned numbers labeled on each batch, are so respected that their boxes start out and get higher prices.

“I’m here to buy jitomates for salsa,” says Cristobal Castaneda, who came to the area as a mushroom farm worker and developed a catering business called Taste of Puebla in Kennett Square. He used the Mexican word for red tomatoes. Customers in southern Chester County expect great products, he says.

The Oxford auction space is less than a quarter the size of the Vineland auction in Cumberland County, New Jersey, a 90-year-old seasonal trading floor at the heart of this historically farming community Italian-American, where shoppers include large grocery chains.

“The Block,” as the 80-year-old farm auction in Laurel, Del. Is called, draws Amish growers and others along the Delmarva Peninsula. The farm auction in Swedesboro, New Jersey closed in 2010 as tomato fields gave way to warehouses along US 322 in Gloucester County.

The Oxford Market remains open in winter for one day on Fridays. It can open that day due to the proliferation of greenhouses in the area, heated by underground pipes heated with propane or by beech and oak from local woodlots. The Amish generally shy away from major electrical or telephone services, preferring spring motors, solar, bottled gas, or battery motors, and other unplugged technologies.

At the Oxford Market at 190 Union School Road, auctioneer David Longenecker walks through the ranks while delivering his pitch. Colleague Alvin Fisher, in a straw hat and red shirt, works a row further, making his sales. Longenecker’s wife, Amish-born Ophra Rose, runs the auctions on Fridays.

“Dollar bill, fifty, thirty-five, sixty-five, seventy-five, sold, sixty-five-one dollar,” sings Longenecker.

“Fifty-five, sixty-five, eighty,” Fisher shouts, his back to Longenecker’s, pointing at the bidders as his long-skirted assistant notes the bids and lot numbers. “Make it a dollar bill,” he coaxes her.

Longenecker moved on: “Okay, we have melons. Dollar, dollar fifty, one seventy-five, sold, one fifty.


UPDATE: Responding to requests prompted by this article, the Penn State Agricultural Extension Service will be hosting a “virtual tour” and webinar on the Oxford Produce Auction on Tuesday, October 5 at 11 am. Learn more and register: https: // extension.


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]]> 0 Meet the business owners who legalized street food trucks Fri, 01 Oct 2021 19:44:04 +0000

Truckin ‘through the pandemic

This story was written for Very Local by Kate Taylor. You can see other stories she wrote here.

New Orleans means a lot to a lot of people. For some it is the perfect vacation spot, a place where you can dance and drink your worries without worrying about putting on a few pounds. For others, it’s a tough mistress, a city that takes it with both hands and gives little in return. Still for many of us who call her home, she’s a stormy lover, ready to torture you to make sure you’re worthy of her. When she’s finally convinced you’ve passed the test, she never leaves you.

Often, people’s perception of the city comes down to their resilience (or stubbornness). After all, it takes a lot of nerve to take on New Orleans. But a lot of people did just that, and some of them even won, becoming part of the ephemeral tapestry that makes up the city.

Rose Nicaud was one of them. The slave woman served coffee from a portable cart that she woven in and out of the French market to become New Orleans’ premier coffee vendor. Another mobile food vendor was Pearl the Pie Lady. You could see and hear her rolling her pie cart around the French Quarter singing “Pie Laaaady”. Although she unfortunately did not continue selling pies after Hurricane Katrina, many still remember her and yearn for her return.

Today’s mobile vendors are food trucks. These modern day carts have the same entrepreneurial spirit as Rose Nicaud and the Pie Lady. Because what could be more NOLA than to combine the southern need to feed everyone while having the ingenuity to get paid for it?

I had the chance to speak with owners Rachel Angulo about La Cocinita food truck and Stephen Maher from Bonafried last week to see how their individual journeys started, progressing through the pandemic, and how the rest of us can find them.

KT: What made you want to create a food truck?

Rachel:Benoit Angulo [and I] they met while working together at Commander’s Palace, a New Orleans fine-dining restaurant. While having a drink in a neighborhood bar late one evening after a long shift, [we] has been hungry, not having eaten since the 5 p.m. outpost meal. Disappointed with the lack of late-night dining options nearby, Benoit came up with the idea of ​​starting a food truck together.

Benoit envisioned taking inspiration from the feel and flavors of the late-night street carts lining a street in Caracas called “Calle del Hambre” (“Hunger Street”). Benoit presented [me] to his arepas, and soon after, I fell in love with both Benoit and his cooking. The New Orleans truck opened on November 19, 2011, in the same bar where it all began… and the rest is history!

Stephane: “We wanted to work for ourselves. I didn’t want to wait and learn a new trade, and the only things I had really done were food service and HVAC repairs and maintenance. Naturally, I thought I could turn a 30 year old bread truck into a kitchen. It was also all we could afford to do.

KT: How did the process go?

Rachel: “When we first opened our foodtruck in 2011, we learned that the laws governing street food vendors (dating back to the Roman candy cart!) Had not been updated since 1956. We have been working with the town hall and the town hall to change the legislation. A year and a half after writing my initial proposal, we were able to accomplish the following changes:

  • Removed the 600-foot proximity restriction from restaurants, making it nearly impossible to operate legally in New Orleans
  • Increased delay from 45 minutes to 4 hours
  • Increase in the number of food truck permits by 100
  • Open access to part of the CBD (including the biomedical district) that was previously off-limits to food trucks

It has greatly helped our operations. Before that, there were a lot of unnecessary obstacles and challenges involved in starting and operating a food truck in New Orleans.

Stephane: “The process started off in a fun and exciting way with brainstorming, test kitchen parties, and pop-ups. Then it got scary to cash in my 401k, drive a shaking wonder-bread van at 55 mph from Houston to New Orleans, and secretly work on my project after hours in my old employer’s mechanics shops. . Not to mention the licensing process and the big differences in how parish governments would treat us. The seas were rough before it became something that worked.

KT: How has COVID-19 affected your business?

Stephane: “COVID has brought everything to its knees. Our entire business was in the service of crowded offices, hospitals and large gatherings. We entered the first lockdown hoping our budget and the savings from the Mardi Gras distributors would wear us out, but it just never ended. We survived thanks to a combination of PPP, EIDL and RRF programs. We waited until we could get vaccinated, then we pre-ordered online, private catering, everything to stay afloat. But the reality is that two-thirds of our income comes from big festivals like Voodoo or The National Fried Chicken Fest. These peaks and waves of COVID are essentially holding my entire industry hostage. ”

Rachel: “People were working from home for the first year or so of the pandemic, so typical lunch spots in shopping districts no longer made sense to us. This is why we have chosen to operate the food truck only for catering events. But for a long time people weren’t organizing events during the pandemic, so the food truck was not active at all and brought in very little income in the year after the pandemic started. Over the past few months, people have been thrilled to organize events and celebrate milestone events with their loved ones again, so our catering services are back. ”

KT: How can customers find / track your truck?

Stephane: “We are on it Instagram, Twitter, and Facebook all @BonafriedTruck. But the most direct way to reach us is

Rachel: “Follow us on social networks: @lacocinita on Instagram and La Cocinita Food Truck on Facebook. With a few exceptions, our primary focus is on catering at the moment. But we’re open six days a week at the Pythian Market, 234 Loyola Ave, 11 a.m. to 8 p.m. Monday to Saturday (until 9 p.m. Thursday to Saturday).

KT: Is there anything else you would like people to know?

Rachel: “We have both food truck catering and catering deliveries (think taco bars etc)! Our catering menus are on our website, “

Stephane: “We’re currently doing some mechanical repairs to the truck side of the Food Truck, and we’re not sure what the fall festival scene will have in store, but the baby blue Chicken Van will be back in action ASAP. . And as always, thanks for eating at Bonafried! “

This was written with the deepest gratitude to Rachel Billow and Stephen Maher for being so generous with their time.

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