United Dairy Seeks Premium Increase
HARRISBURG (Dauphin
Co.) United Dairy Services
President Edward D. Anna recen
tly asked the Pennsylvania Milk
Marketing Board to raise the mini
mum Class I premium above the
current $1.35 per hundredweight
(cwt).
Mr. Anna was speaking at a
hearing held May 9 at Harrisburg
in support of the entire rural eco
nomy that is currently in a crisis
state due to a 30 percent decline in
dairy farmer milk income.
Anna said that the $1.35 pre
mium was originally set when far
mers were receiving over $l3 per
cwt, and now with farmers receiv
ing only $ll per cwt a premium
higher than $ 1.35 is warranted and
will have no adverse impact on
consumers.
Anna also said his retail store
survey information indicated con
sumers in Pennsylvania pay less
for the milk than consumers in
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neighboring states including New
York, and that all comsumers are
getting more than their money's
worth.
United Dairy Services under
Mr. Anna provide marketing and
management services to farmers in
the Progressive Milk Producers
Cooperative and others located in
Pennsylvania and New York.
In his testimony before the
PMMB, Anna said that with 24
percent of the nation's population
in the Northeast and only 18 per
cent of the nation's milk supply,
the region has a shortage of milk.
Dairy foods must be imported
into this area to meet the con
sumers' demand for these
products.
In the last three to four years,
major dairy manufacturing plants
have been closed in Allentown,
and in the New York communities
of Horseheads, Cochocton, and
Elbridge. The closings were due in
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part to the lack of an adequate
supply of farm milk at a reasonable
price.
Anna said that he is concerned
that the continuation of inadequate
income to the Northeast dairy far
mers will drive more families off
the farms and onto the public dole.
The loss of additional farmers
will further shrink the available
milk supplies and make it difficult
for local manufacturers to keep
their plants open to meet the needs
of Northeast consumers.
In other testimony by econom
ists from the Springfield Bank for
Cooperatives and Penn State and a
number of farmers, the cost to pro
duce milk on the farm was shown
to be well over $l4 per cwt
With a current income base of
just over $ll per cwt, Anna asked
the Pennsylvania Milk Marketing
Board to raise its minimum pre
mium above the current $1.35. He
said that neighboring states have
set about to follow Pennsylvania's
lead in trying to meet the needs of
the farm economy.
In addition he said that regional
bargaining cooperatives should
follow suit and try to raise farm
income over currect the market
price.
» *
1975 Route 336
Romulus, NY 14541
(315) 549-8226
The next step is looking at how
much the vitamins including B,
D, E, thiamine and riboflavin
are affected.
Food irradiation has been
approved for limited use in the
United States since 1963, when
“radurization“ of wheat and pota
toes was permitted by the FDA,
according to the organization. It
has been in use more than, a decade
in other countries, where more
than 35 nations now use it.
According to ‘ ‘Food Irradiation:
Benefits and Concerns,” by Thay
er from the “Journal of Food Qual
ity,” ionizing irradiation has been
proposed for many other types of
uses, including:
• Insect disinfestation of grain;
dried spices, vegetables, or fruits;
and fresh fruits.
• Inhibition of sprouting in tub
ers and bulbs.
• Alteration of postharvest
ripening and senescence of fruits.
■ Inactivation of protozoa or
helminths in meats and fish.
• Elimination of spoilage
microorganiisms from fresh fruits
PAUL B.
F3R PAUL B. ZIMMERMAN, INC.
ups) «■*- (7m7»u2i I
• HARDWARE ■ FARM SUTOJBS • CUSTOM MANUFACTURING ■ CRANE SERVICE
Food Irradiation
kGy. “What we are saying is that
the 3-kilo Gray limitation
approved by the FDA should pro
vide ample protection for poul
try,” said Thayer.
What the research found was
that, in the presence of air and near
room temperature, more Sal
monella bacteria were killed.
Vitamins affected
BOiiQliOfl@l?Diiili]OQ
Lancaster Farming, Saturday, May 18, 1991-A39
(Continued from Pago AM)
and vegetables.
• Paslueuriziation of steriliza
tion of dried spices and vegetables.
• Extension of shelf life of
meats, poultry, fish, or shellfish.
* Elimination of bacterial
pathogens from meats, poultry,
fish, or shellfish.
* Sterilization of foods and
feeds.
According to several sources,
when combined with refrigeration,
irradiation can extend the shelf life
of fresh meats from several days to
several weeks.
Working with the USDA’s Food
Safety and Inspection Service, and
after the results are in, food irradia
tion will be in use by packagers.
One such packager. Vindicator, in
Florida, is experimenting with
irradiation using electron beams
that X-rays like those in use in den
tal offices.
The food will have to cany the
label the international irradia
tion symbol (a flower design).
Soon afterward, many consum
ers may'have a higher degree of
confidence that what they are pur
chasing is a safer product because
of irradiation, said Thayer.
“Poultry irradiated under prop
er conditions will be wholesome,
may have an extended shelf life
when properly refrigerated, and
will have a significantly improved
microbiological safety,” said
Thayer.
Irradiation in use