Food Business News - February 2, 2021 - 41

Egg Products

Cocoa

Egg product prices were mixed last
week, mostly reflecting changes in egg
prices with demand maintaining recent
patterns - foodservice mostly weak due
to COVID-19 but retail mostly good.
Prices were raised 3¢ a lb for liquid
whole egg and 2¢ a lb for frozen whole
with both liquid and frozen white and
yolk values unchanged. Liquid whole egg
prices typically are the first to adjust to
changes in breaking stock and shell egg
prices, with frozen whole following. Egg
prices have advanced the past two weeks.
Dried whole egg prices were lowered
5¢ a lb, reflecting changes in liquid whole
egg a few weeks ago. Dried white and
yolk prices were unchanged. Inventories
of dried products were limited.
Egg prices firmed as supplies both
for retail and for processors were light to
moderate. Demand was moderate to good.
Processors were running normal to
slightly lighter schedules. In some cases,
processors that were part of vertical
operations were limited by the supply of
eggs available from their flocks.
December table egg production was
down 3.1% from a year earlier, and the
number of eggs broken in the month
was down 8%, the US Department of
Agriculture said. Meanwhile, several
producers were molting layers in January, which is typical for the date as egg
demand tends to be low, but the action
further reduced egg supplies. FBN

Cocoa powder prices were unchanged
amid ongoing quiet activity last week.
New York cocoa bean futures fluctuated between a one-week high and a
two-week low but ultimately remained
under pressure from suppressed cocoa
and chocolate demand mainly due to
coronavirus restrictions and growing
cocoa bean stocks in West Africa. Brief
support came from an improving outlook
for chocolate demand as Barry Callebaut
confirmed mid-term guidance of 5% to
7% volume growth for the year despite
a 4.3% sales volume decline in the first
quarter ended Nov. 30. Sales of chocolate
and gourmet chocolate to restaurants
and chefs were recovering, but cocoa
sales declined, the company said.
October-December raw cocoa bean
exports from the Ivory Coast totaled
450,369 tonnes, down 10% from the same
period a year earlier, according to port
data. But exports of semi-finished cocoa
products (powder and butter) totaled
117,854 tonnes, up 20% from a year ago.
Cocoa bean arrivals at Ivory Coast
ports from Oct. 1 to Jan. 24 were estimated by exporters at 1,271,000 tonnes, down
6% from the same period last season.
Export turmoil continued in the Ivory
Coast as local traders challenged the market dominance of multinationals while
exports slowed and stockpiles grew amid
slow global demand and higher prices
implemented at the start of the season. FBN

- Change from -
Eggs
Jan. 29
Jan. 22 Jan. 15
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
35.00 @ 49.00
+2.00 +4.00
Checks
30.00 @ 35.00
+3.00 +7.00
Grade A, Large
102.50 @ 117.50
+21.00 +26.00
Grade A, Med.
79.50 @ 88.00
+22.00 +23.00
Dried products - f.o.b. plant, $ per lb
Whole
3.00 @ 3.10
Whites
5.10 @ 5.20
Yolks
2.35 @ 2.45
Blends
(+ sweetener)
...

Year
ago
23.00
10.00
76.50
58.50

-.05
-
-

-.10
-
-

2.20
4.90
2.15

...

...

...

Frozen products - less than truckload, f.o.b., $ per lb
Whole
0.61 @ 0.64
+.02
+.02
Whites
0.77 @ 0.80
-
-.02
Sugared yolks
1.02 @ 1.05
-
-.06
Salted yolks
1.02 @ 1.05
-
-.06

0.59
0.63
0.87
0.87

Liquid products - pasteurized, f.o.b., $ per lb
Whole
0.38 @ 0.40
+.03
Whites
0.57 @ 0.59
-
Yolks
0.75 @ 0.77
-

0.36
0.42
0.63

+.05
-.02
-.02

Cocoa
$ per lb
Ratios (East Coast)
Butterfat ratio NY
Cake ratio NY
Powder ratio NY

Jan. 29
2.25
.90
.79 @ .88

- Change from -
Jan. 22 Jan. 15
-
-
-
-
+.01
+.01

Cocoa Powder (East Coast points) - $ per lb
10-12% Natural
.90 @ 1.00
-
10-12% Alkalized
1.00 @ 1.10
-
Red alkalized
1.05 @ 1.15
-
Black alkalized
1.35 @ 1.45
-
16-18% Natural
1.10 @ 1.20
-
22-24% Natural
1.15 @ 1.25
-
ICE Cocoa Futures - $ per tonne
March
2,510
May
2,457
July
2,449

-19
-29
-31

Year
ago
2.46
.64
.75

-
-
-
-
-
-
-17
-25
-25

.95
1.03
1.07
1.45
1.15
1.20
2,777
2,801
2,811

TURNING CHICKPEAS INTO
www.npisoy.com | Phone 641-236-0852

tive

3:40:25 PM

Egg products

Have you tried to use chickpea flour, only to reach a limit of how much you can use
because of an off-flavor? Then we'd like to invite you to try Steamed Chickpea Flour
(CP100-S). The steaming process delivers an excellent low flavor profile, and also
makes the flour ready-to-eat. Samples and base industrial formulations are free!

GF

Excellent for use in gluten free foods

RTE

Ready-to-eat status

%
February 2, 2021

038_FBN_February2_21.indd 41

www.npisoy.com

|

gluten free

Higher inclusion levels than raw
|

conventional
| organic
Food Business
News

41

1/29/2021 2:57:06 PM


http://www.npisoy.com http://www.npisoy.com

Food Business News - February 2, 2021

Table of Contents for the Digital Edition of Food Business News - February 2, 2021

Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 2
Food Business News - February 2, 2021 - 3
Food Business News - February 2, 2021 - 4
Food Business News - February 2, 2021 - 5
Food Business News - February 2, 2021 - 6
Food Business News - February 2, 2021 - 7
Food Business News - February 2, 2021 - 8
Food Business News - February 2, 2021 - 9
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Food Business News - February 2, 2021 - 14
Food Business News - February 2, 2021 - 15
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Food Business News - February 2, 2021 - 18
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Food Business News - February 2, 2021 - 49
Food Business News - February 2, 2021 - 50
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Food Business News - February 2, 2021 - 53
Food Business News - February 2, 2021 - 54
Food Business News - February 2, 2021 - 55
Food Business News - February 2, 2021 - 56
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