Ethnicity may determine tomato preference
The ethnicity of a person may have a bearing on appearance preferences for tomato-based products such as marinara or barbecue sauce.
Ohio State University researcher Sheryl Barringer conducted a study that determined that the same color of processed-tomato products do not satisfy all people.
Barringer reviewed the preferences of 1,600 people when it came to ketchup, barbecue sauce, salsa, tomato sauce, and also distinguished between spaghetti sauce and pizza sauce.
Between six and 14 brands of each product were evaluated as part of the study, with attempts to get the leading brands based on sales volume.
The study also distinguished between African-Americans, Hispanics and prototypical people, who were mostly white.
The study found that samples of products that were significantly redder were more popular, as people associated such color with the idea of fresh tomatoes.
But when it came to ketchup, there were some differences. Prototypical consumers preferred redder samples, while African-Americans preferred browner samples, and Hispanics were satisfied with colors that resembled the leading brands.
For sauce on pizza and spaghetti, many people preferred samples that were redder than what is commercially available. Prototypical consumers accepted browner samples of spaghetti sauce, while Hispanic people did not care for darker pizza sauce.
Most participants found barbecue sauce brands to be acceptable, except for Hispanics, who did not care for browner samples and were satisfied with samples redder than what is commercially available.
When it came to salsa, preferred colors were in the middle-to-browner end of products found on the market. Leading brands were redder than most liked by African-Americans and prototypical consumers, while Hispanics accepted redder samples.
"By producing redder products, manufacturers could increase the perceived quality of tomato sauce for African-American and (Hispanic) consumers, of ketchup for prototypical consumers and of spaghetti sauce for all three groups," Barringer said.
Organic meat standards restored
A California-based organic poultry plant was pleased with officials in Congress who voted to restore federal regulations for organic meat products.
Petaluma Poultry, which was among the first to produce organic chickens, said that changes made to the organic standards last year would have hurt them because it would have allowed other companies to use the Agriculture Department's "Organically Grown" labels.
What upset these agricultural purists were changes made last year to allow meat from animals to be labeled organic, even if the animals were given feed that did not come from organic sources.
Congress recently changed the measure so as to reinstate previous definitions of what constitutes organic.
Farmers try to help Southeastern grain farmers
Assorted agriculture-related groups released a study intended to boost the competitiveness of soybeans, corn and other grains grown in the southeastern United States.
The American Soybean Association, American Farm Bureau Federation, National Growers Association and United Soybean Board commissioned the study to help the farmers grow crops that can sell as well as crops grown in other parts of the country.
The study says grain and soybean production can be boosted through higher plantings, higher yields or both. It also suggests that more land could be made available by allowing the Conservation Reserve Program to expire in that part of the United States.
Soy grease helps lubricate track
Norfolk Southern Railway now is using SoyTrak, a biodegradable soybean oil-based grease, to lubricate its 21,500 miles of tracks in the United States and Canada.
The lubricant helps to reduce rail side wear, along with wear on wheel flanges in curves.
SoyTrak is manufactured in Waverly, Iowa. It was developed in part through soybean check-off funds.
(By E.W. Kieckhefer)
Hog farmers get special program
The National Pork Board is producing a special event to help hog farmers raise better and more profitable livestock.
The board is organizing the Producers Opportunity for Revenue and Knowledge Academy on June 4 in Des Moines, Iowa. The event will be held prior to the World Pork Expo, being held June 5-7.
The program is a series of seminars meant to help hog farmers remain competitive in the livestock markets that exist today. Sessions include air quality, anti-microbial uses and alternatives, closed herds, market outlook, value-added pork production and maximizing sow production.
CBOT closed for holiday
The Chicago Board of Trade was closed Friday for the Good Friday/Easter holiday weekend.
Trading activity for agricultural commodities was expected to resume Monday morning.
