Promotional materials from National Dairy Council

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(Tsai Farmers

Expect From

President-Elect

Jimmy Carter?

What can farmers and cooperatives

expect from an Administration headed

by President-elect Jimmy Carter? This is

a central question for farmers and their

cooperative enterprises.

Some clues to what you can expect

from the upcoming Carter Administra

tion can be gleaned from answers given

earlier by Candidate Jimmy Carter to

questions posed by the National Council

foryourinforma-tion.

Q: The Capper-Volstead Act is the landmark legislation permitting farmers

to join together to market their products.

Would you support this Act in its present

form without revision?

CARTER: Yes. 1 believe that farmer

coops have an extremely important role

to play in American agriculture. By

allowing family farmers to work

together, both for marketing their

products and for purchasing their inputs,

farmer coops allow our family farms to

survive the challenge of giant corpora tions.

1 firmly believe in farmer coops in marketing programs, and unlike the

Nixon-Ford-Butz Administration, my

Administration will ally itselt with those who understand that farmer coops and marketing programs must be preserved

-not attacked.

Q; Farmer cooperatives are

not-for-profit extensions of the farmer's own

marketing efforts. The Revenue Act of

1962 establishes a single-tax principle for farmers and their cooperatives. Would

you support retention of this tax

principle?

CARTER; Yes. As 1 have stated before, the simplified, all-inclusive tax

reform 1 propose to implement will be

based in part on the principle that income

be taxed only once.

Q; Agriculture's price volatility sometimes creates genuine hardship on family farmers. What kind of agricultural

price and income stability policy do you

favor under these conditions? Would restrictions on U.S. agricultural exports

ever be considered?

CARTER: .Asa farmer who started his farm during hard times, 1 know how

vulnerable farmers arc to changes in the

weather and in the marketplace. 1 am

unalterably opposed to the "boom and bust" economic philosophy of the

Nixon-Ford Administration.

Therefore, if 1 am elected, we will

make sure that our support prices are at

least equal to the cost of production. That will not guarantee a profit - no real

(Continued on page 11)

What

Can Farmers Expect

From President-Elect Jimmy Carter?

farmer wants tliat — but it will give the determined farmer a ciiance to stay in

business.

In Des Moines. Iowa, 1 made a clear

statement of my intention to end grain

embargoes if elected President. 1 was able to make such a statement because 1

studied the four embargoes imposed by

the Republican Administration, and 1

feel that all four were unnecessary and

unfortunate. If we had had a planned,

predictable, coherent food and agri culture policy — the kind of policy that a Carter Administration would have — not

one of these embargoes would have been necessary. Unfortunately, the

Republican "boom and bust, freedom to farm" policy means that the farmer is to get no help in times of plentiful supplies

and low prices, but a government

embargo when prices go up.

With today's level of world affluence and the limited capacity of the world's farmers to produce enough food, there is

demand for all the food we can produce

in the long run. The job of the President is to develop a policy that will even out

short term lluctuations in supply and demand. This is the kind of policy 1

would develop, and therefore eliminate

the need for embargoes.

Q: American agriculture currently

needs nearly 2 trillion cubic feet of natural gas annually to meet the Nation's

food needs, yet supplies are declining.

Would you support the deregulation of

natural gas prices in interstate commerce

to increase supplies? Would you support giving agriculture a top priority in energy

supplies?

CARTER: Yes to both questions. Our

natural gas supply is rapidly approaching

critically low levels. As our shallower wells gradually become exhausted, we must depend more and more on deeper wells to supply our natural gas needs. "Under the present regulated price struc

ture, producers who attempt to exploit these deeper wells are forced to take a loss on every cubic foot of gas they

produce.

DECEMBER, 1976

(Continued from page 5)

We need to deregulate the price of gas for a period of five years. During this

time, presently existing contracts will

remain in force. At the end of a five-year

period, the success of the programs

should be evaluated and appropriate new

actions taken.

1 believe agricultural users should receive a top priority, along with hospitals, residences and other users vital to public health and safety. However, the real problem is that President Ford has failed to develop a national energy policy

to cut waste, better utilize existing

energy sources and promote develop

ment of reasonable new energy sources.

My Administration will meet this

problem head-on. Any nation with the technology to send men to the moon and

land sophisticated research devices on

Mars can find a solution to the energy

problem. A major lack is dynamic leader

ship from the White House.

Q: Vertical integration has been a

mainstay in helping agribusiness serve the

ever-increasing needs of American agri

culture. Would you favor increased anti

trust activity via the Sherman and Clayton Acts to limit or restrict such integrated operations? Would you favor increased involvement of the Federal

Trade Commission in the Nation's food industry? Why?

CARTER: To the extent that

increased antitrust activity is intended to

weaken the provisions of the

Capper-Volstead Act, 1 would be opposed to such

activity. The future of American agri

culture is linked in no small degree to the

success of the cooperative movement. 1

am pleased, therefore, to join the

Democratic Party in pledging unstinting

support to the cause of rural coop

eratives.

We need to maintain a viable and vigorous domestic food industry. Where

competition is inadequate to protect

producer or consumer interests, the appropriate action should be taken.

However, unlike the Republican Admin

istration, 1 do not think it is fair for any

Federal agency to single out farmer

cooperatives for attack.

Q: Which Federal agency or depart

ment should be responsible for the Nation's basic agricultural policy

decisions? What is the Federal Govern ment's appropriate role in agriculture?

CARTER: 1 understand that today

there are 26 major U.S. agencies, depart ments and government bodies that have

significant responsibilities affecting U.S.

agriculture. This situation is but one

example of the need for a thorougli

organizational review of the U.S. Govern ment. 1 believe that the Department of Agriculture should be the agency

responsible for food and agriculture

policies of the U.S. Government. The Federal government's role in agri

culture should include: 1) Legislating

reasonable price support levels to help farmers cover their minimum cost of production; 2) ensuring farmers

unrestricted access to world markets and

helping farmers market their products

overseas during times of temporary over

production; 3) protecting farmers against

excessive entry of subsidized imports; 4)

providing farmers with the tools to hold a

small buffer stock of agricultural goods;

5) providing farmers meaningful,

efficient disaster protection programs;6) investing adequate funds in agricultural research to ensure the continued

existence of family farms; 7) taking

whatever steps are necessary to ensure the continued existence of family farms,

including the provision of long-range credit opportunities, adjusting estate tax provisions; 8) providingan effective voice

for soil and water conservation.

Q: Agricultural chemicals are critical to the production of food and fiber, yet

the EPA is restricting and banning the use

of some effective compounds. Where

would you draw the line between agri

cultural needs and environmental safety?

What Can Farmers Expect

From President-Elect Jimmy Carter?

(Continued from page 11)

CARTER: Obviously, the problem

has to be solved on a case-by-case basis.

What is lacking today is a process which

considers and balances the needs of

environmental protection and tood

production. Environmental policy must safeguard the health and safety of our people but it must not at the same time

risk substantial reductions in food pro

duction. We can better approach this

dilemma by putting decision-making more forcefully into the public, by

making certain that fanners and their representatives are involved fully in the process, along with scientists and others

who have a legitimate interest in food

safety.

Q: There has been much controversy

over whether the U.S. should establish

grain reserves. Do you favor grain

reserves? If so, how should they be held,

and how would you set prices on them to

insulate them from the market?

CARTER: The embargoes of the past

four years have shown that farmers have the tools to deal with emergencies in the

marketplace. A system of buffer stocks

would help us maintain our reliability as an exporter during times of severe

shortage while enabling us to meet the

needs of domestic consumers. Farmers

will know that there will be no secret unplanned embargoes which have so disrupted their markets; American con

sumers will be assured that there will

always be enough to meet, their needs.

The details of such a reserve plan would be developed after extensive consultation

with farmers, farmer-elected committee-men and others concerned with food

policy. However, any future reserve pbn

must be based on the following principles:

A) Maximum Insulation. Any system of reserves must be maximally-insulated

from the marketplace through clear-cut

and well-known conditions for

acquisition and use.

B) Farmer Control. Control of such reserves must remain largely with farmers

to prevent government "dumping"

during times of moderate price increases.

America must maintain its reliability

as a supplier of high quality agricultural

products by honoring its contracts. Otherwise, overseas customers will look

elsewhere.

Q: Foreign trade is a most important outlet for U.S. agricultural products.

Would you support a negotiated GATT trade package that would permit freer entry of U.S. agricultural exports into

world markets - but might seriously

damage a domestic agricultural industry

through increased foreign imports? What is your policy on agricultural trade?

CARTER: We need to broaden markets for the products of American

agriculture. Our goal must always be one of reducing arbitrary trade barriers and

discriminatory trade practices. We

recognize the need to import if we are to

export to the world in large amounts. At the same time, however, we must carefully scrutinize the entry of

subsidized imports into American

markets, especially meat, dairy products and palm oil, and take vigorousaction to

prevent illegal importation of agricultural

goods.

Q: Farm labor problems and secondary boycotts of agricultural commodities have cost U.S. farmers

millions of dollars. Would you favor an

Agricultural Labor Relations Board to

arbitrate differences between farm

owners and workers? What would you do

to prevent labor strikes from disrupting the production, harvesting or marketing of perishable agricultural commodities?

CARTER: My own inclination is to hold off on national farm labor legis lation until 1 see how the California plan

works.

As to labor strikes and agricultural commodities, 1 believe we should

encourage a system whereby management and labor would voluntarily

submit to arbitration before allowing

strikes which damage perishable goods. ■

ALTERNATE BODY TYPE FOR AD BELOW:

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great

with

so many

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at

snacktime,

mealtime,

anytime-milk

is a

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american dairy association?

4 COLUMN X 115 LINES

IF YOU NEED NEWSPAPER MATS,

ORDER BY PAGE NUMBER AND SIZE FROM:

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AD MATS AVAILABLE IN ABOVE VERSION ONLY

IN 4 COLUMN, 3 COLUMN, AND 2 COLUMN SIZES.

Notes: For offset use, this page can be used for repro and reduced as necessary. Also your brand name may be substituted for the American Dairy Association signature.

The dairy farmers and their families who

live and work around our

community deserve a great deal of thanks.

Their stability helps our

community remain stable and healthy. Their insistence on offering only

the highest quality milk and dairy products sets an

example

for us all, and improves

the quality of our lives.

We congratulate them now, during Dairy Month, and

W June is j

thank them for their contributions.

W ClSQl^^j

June

is Dairy

Month

United Dairy

Industry

Association

The suggested headlines and copy block might be used by other

local merchants to extend the Dairy Month Salute Advertising.

SUGGESTED

HEADLINES

CONGRATULATIONS TO OUR

DAIRY FARMER FRIENDS FROM

(STORE NAME)

CONGRATULATIONS

DAIRY FARMERS

DURING

lUNE DAIRY MONTH

IT'S JUNE DAIRY MONTH

SALE TIME AT

(STORE NAME)

DAIRY MONTH

IS OUR TIME TO

SAY THANK YOU

(STORE NAME)

SALUTES OUR DAIRY FARMERS

SUGGESTED

CDPY

BLOCKS

All of us at (STORE NAME) want to thank all of our dairy farmer customers

for their business and friendship. And congratulate them now during June —

National Dairy Month. We hope we have your continued patronage through

the coming year.

Congratulations to our dairy farmer customers on another year of record dairy production. Dairy Month reminds us all of how important you are to

our country and our community. Thank you for your patronage.

June Dairy Month seems to be a natural time to thank our dairy farmer customers for their friendship. And congratulate them on their record of production efficiency — a record equalled by very few other industries in the country. We hope we can continue to be of service to them.

All of us at (STORE NAME) want to thank all of our dairy farmer customers

for their business and friendship. And congratulate them now during June —

National Dairy Month. We hope we have your continued patronage through

the coming year.

Congratulations to our dairy farmer customers on another year of record dairy production. Dairy Month reminds us all of how important you are to our country and ourcommunity. Thank you for your patronage.

June Dairy Month seems to be a natural time to thank our dairy farmer customers for their friendship. And congratulate them on their record of production efficiency — a record equalled by very few other industries in the country. We hope we can continue to be of service to them.

A hearty Dairy Month hello and thanks from all of us at (STORE NAME). Wethankyou foryour continued good will, and hope we can continue helping you set record production levels. Congratulations!

MEALTIME MASTERY

t

Presenting the first new all-purpose cookbook in 10 years featuring dairy productsi Now the mastery of de licious, nutritious meals can be yours with this 224 page, four-color, beau tifully illustrated copy of Mealtime Mastery.

• Over 400 kitchen tested recipes • 14 chapters, appetizers to de

sserts

• Cooking guides and charts

• Metric information

• Care, storage and use of dairy products

• Plasticized cover opens easily,

lies flat DETAILS!

Send a check for $2.75 per copy to:

MEALTIME MASTERY

Goddess of the Rockies Milk, Inc. 12450 North Washington Thornton, Colo. 80241

Please Send Me Book(s) Mealtime Mastery, @$2.75 Per Copy. Enclosed Is My Check For $

ADDRESS

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Pi5duct Usage

In

Institutions

1975-77

Never in the history of institutional foodservice had a comprehensive

study ever been initiated concerning product usage. With the incredibie

growth of

foodservice in institutional foodservice and the continual

introduction of new produces and equipment

such a

study was

dearly needed.

So

in 1975 this magazine, together with an independent research firm,

developed a study concerning product usage. Questionnaires were

mailed to 1200

randomly chosen readers of Food Management

representing each area of institutional foodservice and located

throughout the entire nation. The resulting data was then broken down

into product usage within each specific area, such as hospitals, schools,

colleges and nursing homes.

In order to compare the increase or decrease of product usage a

second study was

initiated in 1977. On the following pages you'll find

chart material, together with commentary,

for ail product categories. We

have included as many

products as we

could, but because of space

limitations we have been unable to list them ail.

We

hope you find the following material of interest and we appreciate

those readers who took the time to answer our questionnaire.

Thank you.

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Protein value, convenience, adaptabil

ity and cost—these appear to be the most significant factors affecting the use of entrees. The demand for menu variety certainly has affected entree purchasing, giving way to an ex panded selection of entrees from

ethnic favorites to precooked patties.

Tastes have expanded to include a va riety ofethnic menus. One of the oldest entrees, popular Chinese chow mein,

for example, is still purchased fre quently, but it is now joined by pizza

and lasagna. Likewise, standbys such as Salisbury steak have levelled off while purchases of precooked patties have skyrocketed. Also significant is the increase in purchase of breaded

fish and precooked chicken, not only in

schools where fast food is popular but

in hospitals as well.

Other trends in entrees show in

creased use of cold cuts such as turkey

and ham, which double as hot entrees.

For breakfast, entrees meeting needs

of those concerned about nutritious

balanced meals have given rise to in creased usage of breakfast items like sausage, bacon, cereals and pancakes.

Pizza, Lasagna

& Ethnic Dishes

Ask most foodservice directors what are children's favorite foods and

they'll be certain to include pizza. Schools report an increase of 10.9% for

pizza, an 87.9% toted usage. In hospi

tals and nursing homes, pizza use has

again risen by as much as 10%. Lasagna is another popular entree. Usage of this versatile, low-cost entree has jumped to nearly 70% in schools

and hospitals. Hospitals show large

increeises of lasagna use, in peut be

cause it can be seasoned to suit specied

diets.

An old time favorite, chow mein, has not kept pace with other rice-based

dishes. Chow mein purchases have levelled off to an average 40% usage.

Another staple, Salisbury Steak ex hibits steady usage of 66.4% at nurs ing homes and 61.5% in schools.

Reported purchases of fish entrees have been up dramatically in every category in part due to the popularity of new batter coatings. Schools and colleges claim 90% total usage of fish entrees while hospitals and nursing homes are at 80%.

Chicken based entrees are one of the lowest priced meat products and they also rank high for protein value per dollar spent. Schools and colleges re cord the highest total usage of chicken entrees at 62%. Hospitals also stepped up usage by 9.1% to 55.7% total.

Use of precooked patties jumped ahead in each institutional setting be

cause thousands of patties can be

served in minutes. Precooked patties

cost more per pound, but shrinkage is

40% less. Schools use the most

patties—76% total usage. While only

22% of the colleges surveyed said they

purchase this product, they show the greatest gain in usage over two

years—11%.

Throughout all institutions, the use of preplated entrees averages 10%.

The most significant rise appears in

hospitals, by 4.2% to a total 13.5% in

1977. This increase reflects the prod ucts' availability for special diets £md the sanitary packaging in which en trees are tightly sealed to prevent con tamination and spoiling. These Eire

also popular in situations where a

hospital needs special diets for a

peir-ticular ward in which patients eat at irregular times.

Special diet frozen entrees, how ever, slipped in use over the last years.

Hospitals increased use of diet entrees by 4.6% to 22.2% total usage, but nurs

ing homes decreased use by the same

amount to 13.2% total usage. Unsea

soned diet entrees are available for use

at nursing homes, but distributors

prefer to concentrate sales efforts at hospitals that purchase in larger

quantities.

Precooked beef roasts commonly

used for sandwiches increased in

schools by 5.7% to 39.2% total usage.

Precooked pork, which was a bargain, increased in use by 4.3% at schools to 7.6%. Use of precooked beef roasts decreased in other areas. This is prob

ably due to FDA warnings about im-properiy cooked beef. New processing

methods are expected to reverse this

downward trend.

Frozen Poultry Products

Among the most significant chemges shown from 1975 to 1977 occurred in this category. Precooked chicken, es pecially fried chicken, is a college fa vorite and usage has risen accordingly by 4.1% to 54.2%. Fried products, on

the other hand, are difficult for the

elderly to digest, explaining perhaps why pre-cooked chicken products have

decreased in use at nursing homes by

5.9% to 29.7% total usage.

Greater availability of deboned tur

key rolls and roasts have expanded the

use of this traditional holiday food into

a year 'round menu choice. School use of turkey for sandwiches rose to al

most 92% while hospitals, nursing

homes and colleges increased use of their products primarily by sendng

them as hot entrees by 12.3% to 72.5%.

Another important change is seen in usage of frozen egg yolks/whites—

schools and hospitals reported a 7.6% increase. Nursing homes, however,

have continued to decrease use by

13.6% to 11.9%.

Frozen Rsh, Seafood

With frozen shrimp fetching as much as $7 a pound today, it is little wonder

that its use is down at schools and nurs

ing homes. Yet popularity of shrimp in

colleges is steadily rising—its use there has increased by 9.7% for a total

usage of 87.2%. In many colleges shrimp is combined with other seafood

varieties, while in hospitals this prod uct has more limited use.

Most frozen breaded fish varieties

such as fish sticks, fish fillets and fried

clams were up in all areas, especially colleges. Foodservice directors appear

to prefer controlled portions of seafood

that provide easy cost control. Ex

truded fish is still a low cost item, but its use was down because other fish

products were readily available.

Other Entree Items

Ham, one of the all time great conven ience foods, still experiences con

tinued growth. Precooked and

pre-shrunk ham can be sliced and served cold in sandwiches or hot as a low cost

entree. Total usage was up to 90% in

all areas except schools where use in creased by 8.9% to 79.1% total usage.

In all institutions foodservice di

rectors reported using bacon and sausage, particularly in hospitals and

colleges where total usage neared

90%. Both items have become regulars on breakfast menus, particularly be cause they have become more afforda

ble, available in variety and distribu tion has expanded to include greater geographic areas.

Expanded breakfast programs have

also influenced increased usage of fro zen wEiffies. At schools they are up 12.7%; at colleges 10%. Waffles are now available in larger portion sizes and can be served as a lunch entree.

Dry pancake mix is convenient for preparing large batches of pancakes at

one time as well as convenient use at individual diet stations located on

hospital floors. Usage has increased in

all institutions. Nursing homes have

the highest total usage of dry pancake

mix at 83.8% with colleges a close

second at 80.4%.

Emphasis on nutritional breakfasts

and concern over cholesterol levels has had impact on cereal purchases—it is

almost 100% at hospitals, (97.5%),

nursing homes (98.4%) and colleges

(95.5%), as well as having boosted-sales in schools (55.8%). Hot cereal

usage also has been on the rise in all

institutions due to colder winters.

In hospitals, nursing homes and col leges, purchases neared 100%, in

schools, 32.5%. This amount is rising

due to the greater number of break

fasts being served.

Another item—frankfurters/weiners has reached almost 100% total usage in institutions. Expanded use can in

part be attributed to new product con

stitution using chicken and turkey with lower cholesterol content. And, sandwich meats increased in usage at schools and colleges thanks to the

popularity of deli sandwiches and

PIZZA (FROZEN)

SCHOOL

1975 1977

+/-YES 67.7% 87.9% +10.9%

YES, BUT PLAN INCREASE 19.1% 1.0% -18.1%

NO

NO, BUT PLAN TO TRY

12.2% 11.1% - 1.1% 1.0% — — HOSPITAL 1975 1977 +/-32.9% 42.7% +9.8% 5.8% 1.5% -4.3% 54.2% 53.9% -1.3% 7.1% 1.9% -5.2% NURSING HOME 1975 1977 +/-13.2% 22.7% +9.5% 2.5% 1.5% -1.0% 78.0% 72.0% -8.0% 8.3% 3.8% -2.5% COLLEGE/UNIVERSITY 1975 1977 +/-59.2% 71.5% +12.3% 14.0% 1.7% -13.3% 24.8% 25.7% + 1.1% 2.2% 1.1% - 1.1%

LASAGNA,

OTHER ITALIAN ENTREES

(FROZEN)

SCHOOL

1975 1977

+/-YES 53.9% 69.7% +15.8%

YES, BUT PLAN INCREASE 10.6% 1.0% - 9.8%

NO

NO, BUT PLAN TO TRY

31.3% 27.2% - 4.1% 4.1% 2.1% - 2.0% HOSPITAL 1975 1977 +/-57.5% 87.8% +10.1% 7.5% 1.9% - 5.8% 29.4% 29.0% - .4% 5.8% 1.4% - 4.2% NURSING HOME 1975 1977 +/-42.8% 40.7% -1.7% 8.9% 2.3% -8.8% 45.0% 51.5% +8.8% 3.8% 5.3% +1.7% COLLEGE/UNIVERSITY 1975 1977 +/-58.8% 81.8% + .3% ?.0% 3.2% -5.8% 30.2% 33.5% +1.3% 2.3%" 1.8% - .7%

SALISBURY STEAK

(FROZEN)

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-58.8% 81.5% +2.9% 6.7% 1.1% -5.6% 31.9% 35.8% +3.9% 2.9% 1.8% -1.3% HOSPITAL 1975 1977 +/-54.8% 53.8% -1.0% 2.9% — — 39.1% 48.4% +7.3% 3.4% — — NURSING HOME 1975 1977 +/-88.1% 88.4% + .3% 8.9% 1.4% -7.5% 24.4% 30.8% +8.4% .8% 1.4% + .8% COLLEGE/UNIVERSITY 1975 1977 +/-55.4% 58.2% +1.2% 8,3% — — 38.0% 43.3% +7.3% 2.3% .8% -1.7%

PRECOOKED

PATTIES

(FROZEN)

SCHOOL

1975 1977

+y-YES 89.9% 75.9% + 6.0%

YES, BUT PLAN INCREASE 12.7% 1.4% -11.3%

NO

NO, BUT PLAN TO TRY

17.0% 22.2% + 4.2% .4% .5% + .1% HOSPITAL 1975 1977 . +/-29.8% 33.2% +3.6% 3.9% .5% -3.4% 84.4% 65.3% + .9% 2.1% 1.0% -1.1% NURSING HOME 1975 1977 +/-51.5% 54.7% +3.2% 7.8% .7% - 6.9% 39.8% 43.9% +4.1% 1.2% .7% - .5% COLLEGE/UNIVERSITY 1975 1977 +/-33.2% 22.2% +11.0% 3.0% .8% - 2.4% 60.9% 78.0% +15.1% 3.0% 1.2% - 2.8%

PRECUT,

UNCOOKED MEATS

YES

YES, BUT PIAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-42.3% 33.8% - 8.5% 7.4% 1.9% - 5.5% 48.8% 83.8% +15.2% 1.7% .8% - 1.1% HOSPITAL 1975 1977 +/-69.4% 78.8% +7.4% 6.1% 1.4% -4.7% 24.1% 21.3% -2.8% .4% .5% + .1% NURSING HOME 1975 1977 +/-73.8% 78.3% +2.5% 8.4% 1.4% -7.0% 17.8% 22.3% +4.5% COLLEGE/UNIVERSITY 1975 1977 +/-87.8% 70.9% +3.9% 8.8% — — 23.1% 27.9% +4.8% .5% 1.1% + .8% FRANKFURTERS/WEINERS SCHOOL 1975 1977 +/-YES 87.3% 97.8% +10.3%

YES, BUT PLAN INCREASE 11.8% .4% -11.4%

NO

NO, BUT PLAN TO TRY

2.0% + 1.0% HOSPITAL 1975 1977 +/-91.5% 93.7% +2.2% 4.6% — — 3.6% 8.3% +2.7% .4% — — NURSING HOME 1975 1977 +/-88.8% 98.8% +7.8% 9.1% 1.7% -7.4% 2.2% 1.7% - .5% COLLEGE/UNIVERSITY 1975 1977 +/-90.1% 98.0% +7.9% 8.3% — — 1.6% 2.0% + .4%

CHOW MEIN,

OTHER CHINESE ENTREES

(FROZEN)

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-30.7% 34.4% +3.7% 6.7% .6% -8.1% 57.0% 64.9% +7.9% 5.8% — — HOSPITAL 1975 1977 +/-46.6% 45.8% - .8% 3.8% 1.0% -2.8% 48.8% 51.7% +8.3% 3.0% 1.5% -1.5% NURSING HOME 1975 1977 +/-38.0% 40.7% +2.7% 4.3% 1.5% -3.8% 52.8% 56.3% +3.5% 4.9% 1.5% -3.4% COLLEGE/UNIVERSITY 1975 1977 +y-51.9% 50.9% -1.0% 7.0% .6% -8.4% 38.3% 45.7% +7.4% 2.8% 2.9% + .1%

SANDWICH MEATS

NO

NO, BUT PLAN TO TRY

SCHOOL

1975 1977

+/-81.7% 92.5% +10.8%

YES, BUT PLAN INCREASE 12.1%

6.2% 7.0% + .8% — .5% — HOSPITAL 1975 1977 +/-81.6% 82.6% +1.0% 5.4% .5% -4.9% 13.0% 16.1% +3.1% — .9% — NURSING HOME 1975 1977 +/-81.4% 90.6% +9.2% 9.8% .6% -9.2% 8.8% 8.8% — COLLEGE/UNIVERSITY 1975 1977 +/-85.8% 91.7% +5.9% 7.1% — — 6.7% 8.3% +1.6% .4% — —

TURKEY ROLLS/ROASTS

(FROZEN)

1975 1977

+/-YES 79.5% 90.7% +11.2%

YES, BUT PUN INCREASE 11.0% 1.2% - 9.8%

NO

NO, BUT PUN TO TRY

8.4% 8.1% - .3% 1.1% — — HOSPITAL 1975 1977 +/-64.2% 72.5% +12.3% 9.2% .5% - 8.7% 24.2% 26.6% + 2.4% 2.3% .5% - 1.8% NURSING HOME 1975 1977 +/-68.5% 79.0% +10.5% 12.2% .6% -11.6% 17.8% 20.4% + 2.6% 1.5% — — COLLEGE/UNIVERSITY 1975 1977 +/-78.5% 86.8% +8.3% 8.7% .5% -8.2% 12.4% 12.6% - .2% .4% — —

PRECOOKED

CHICKEN

(FROZEN)

YES

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL 1975 1977 +/-30.7% 37.9% +7.2% 7.4% 2.0% -5.4% 59.1% 58.2% - .9% 2.8% 2.0% - .8% HOSPITAL 1975 1977 +/-26.4% 31.5% +5.1% 3.1% — — 67.0% 67.0% — 3.5% 1.5% -2.0% NURSING HOME 1975 1977 +/-31.9% 29.7% -2.2% 3.8% — — 62.5% 69.5% +7.0% 1.9% .8% -1.1% COLLEGE/UNIVERSITY 1975 1977 +/-42.2% 52.4% +10.2% 6.2% — — 47.9% 46.4% - 1.5% 3.8% 1.2% - 2.6%

BREAKFAST SAUSAGE LINKS

YES

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL 1975 1977 +/-40.1% 44.6% +4.5% 8.0% — — 48.7% 53.6% +4.9% 3.2% 1.8% -1.4% HOSPITAL 1975 1977 +/-74.8% 87.4% +12.6% 5.5% — — 18.5% 12.6% - 5.9% 1.2% — — NURSING HOME 1975 1977 +/-79.5% 80.5% +1.5% 7.2% 2.6% -4.6% 12.3% 16.9% +4.6% 1.0% — — COLLEGE/UNIVERSITY 1975 1977 +/-82.1% 91.6% +9.5% 5.8% — — 11.3% 8.4% -2.9% .8% — —

EGG

YOLKS/WHITES

(FROZEN)

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL 1975 1977 28.2% 35.5% 4.0% .6% 64.4% 60.0% 3.4% 3.9% HOSPITAL 1975 1977 +/-35.8% 43.4% +7.6% 3.9% .5% -3.4% 57.2% 55.1% -2.1% 3.1% 1.0% -2.1% NURSING HOME 1975 1977 +/-25.5% 11.9% -13.6% 1.3% 2.5% + 1.2% 68.0% 83.9% +15.9% 5.2% 1.7% - 3.5% COLLEGE/UNIVERSITY 1975 1977 +/-51.9% 53.8% +1.9% 5.1% — — 39.7% 45.6% +5.9% 3.3% .6% -2.7% FROZEN WAFFLES YES

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL HOSPITAL 1975 1977 +/- 1975 1977 +/-22.8% 35.5% +12.7% 57.1% 59.0% +1.9% 4.7% .7% - 4.0% 4.7% .5% -4.2% 69.6% 59.9% - 9.7% 35.2% 40.0% +4.8% 2.9% 3.9% +1.0% 3.0% .5% -2.5% NURSING HOME 1975 1977 +/-44.8% 48.9% +4.1% 7.5% 2.2% -5.3% 42.0% 47.5% +5.5% 5.7% 1.4% -4.3% COLLEGE/UNIVERSITY 1975 1977 +/-72.7% 82.7% +10.0% 6.5% .5% - 6.0% 19.0% 16.2% - 2.8% 1.7% .5% - 1.2%

DRY PANCAKE MIX

YES

YES, BUT PUN INCREASE

SCHOOL 1975 1977 14.9% 13.9% 2.6% 1.4% HOSPITAL 1975 1977 +/-64.9% 67.1% +2.2% 3.3% .5% -2.8% NURSING HOME 1975 1977 +/-77.6% 83.8% +6.2% 8.8% 1.9% -6.9% COLLEGE/UNIVERSITY 1975 1977 +y-77.0% 80.4% +3.4% 7.4% .5% -6.9% NO

NO, BUT PUN TO TRY

81.2% 82.6% 1.3% 2.1% 31.4% 32.4% +1.0% .4% — — 13.2% 14.4% +1.2% .5% — — 13.9% 19.1% +5.2% 1.7% — —

COLO BREAKFAST CEREALS

SCHOOL

1975 1977

+/-YES 41.5% 55.2% +13.7%

YES, BUT PLAN INCREASE 6.9% .6% - 6.3%

NO

NO, BUT PLAN TO TRY

50.5% 42.4% - 8.1% 1.1% 1.7% + .6%

HOT BREAKFAST CEREALS

HOSPITAL 1975 1977 +/-92.5% 97.5% +5.0% 4.7% — — 2.9% 2.5% - .4% NURSING HOME 1975 1977 +/-88.4% 97.2% +8.8% 9.5% 1.1% -8.4% 2.2% 1.7% - .5% COLLEGBUNIVERSITY 1975 1977 +/-85.2% 95.0% +9.8% 7.4% .5% -6.9% 6.1% 4.5% -1.6% 1.2% — — SCHOOL 1975 1977 +/-YES 29.8% 32.5% +2.7%

YES, BUT PLAN INCREASE 6.0% .6% -5.4%

NO

NO, BUT PLAN TO TRY

60.7% 64.3% +3.6% 3.6% 2.6% -1.0% HOSPITAL 1975 1977 +/-91.4% 98.0% +7.6% 4.7% — — 4.0% 2.0% -2.0% NURSING HOME 1975 1977 +/-87.4% 97.8% +10.4% 10.0% 1.1% - 8.9% 2.6% 1.1% - 1.5% COLLEGE/UNIVERSITY 1975 1977 +/-78.7% 91.4% +12.7% 4.8% .5% - 4.3% 14.8% 8.1% - 6.7% 1.7% — —

a

fcj?3<

French fries in all shapes and sizes are king on college campuses in the frozen/canned vegetables category. Next in line are fried onion rings that seem to show great growth potential. Use of canned vegetables and fruits have always been heavy, but total usage in all institutions is nearly

100%.

Chili shows a 40% total usage at in stitutions. This figure is expected to rise, as chili is fast becoming more ac ceptable to the American palate. Soups are also appearing more exten

sively on cafeteria lines, patient trays, and as ingredients for cooking. Soups as an entree have been especially popular, as the soup bar has taken its place, as one of the most successful

merchandising setups. In schools and

colleges the soup 'n sandwich menu is a favorite in all types of facilities. In general, condensed soups are favored

over other varieties.

Potatoes Popular In All Shapes Use of potatoes such as hash browns

and French fHes is on the rise in all

institutions. Schools and colleges con

tinue to back French fries 100%. Nurs

ing homes report sizeable increases of hash browns by 16.3% to 63.6% total

usage.

New freezing processes have given com on the cob a more acceptable taste and has made this vegetable easier to prepare. Schools and colleges report

use increases of 10%.

Onion-flavored products are hot items. The extrusion process has made onion rings less expensive. Use has

in-creased by 15.8% to 81.3% at colleges and by 12.1% to 55% at hospitals. (De

hydrated onions have also increased in use by 8.3% to 80.6% at colleges.)

Canned Or Dry Prepared Foods

Canned potato salad has increased

total usage at nursing home and hos pitals to 36%. This ready-made prod

uct is easy to use as a side dish for deli-plates the yeeir 'round.

Barbecue, spaghetti and pizza sauce

reached 65% usage in all institutions.

Colleges cut their use by 3.6% as pur

chases for prepared pizza and breaded chicken increased.

Chili showed steady use of 40%. Its

use has increased the most at hospitals

by 5.7%, while schools lowered usage

by 3.2%.

Dry coffee whiteners are up in use at hospitals and nursing homes. This product continues to increase in use because it is easy to measure and does

not effect a temperature change.

Use of non-fat dry milk increased at

schools by 10.1% to 88.9% in part be

cause it is a valuable cooking ingre

dient and can be used for making chocolate-flavored drinks. Also new

regulations allow serving non-fat dry

milk instead of homogenized.

Soups, Etc.

Condensed soups have 90% total

usage at schools and nursing homes.

Condensed soup is preferred over full

strength soup because its thickness

and content can be controlled by the

end user. Soup bases reached 90%

total usage because they are inexpen

sive and easy to store.

As turkey usage has increased so too

have its complements such as gravy,

mashed pwtatoes, ciunberry sauce and stuffing. All of these products show steady growth patterns.

Potato chips, pretzels and com chips are used an average of 80% or more in

all foodservices. Potato chips and

items like pickles, at 100% usage, are widely accepted as alternatives for

French fries.

Portion Packs & Dressings

Portion pack items like condiments, sweeteners and crackers are nearing 100% usage in all institutions. Por tion pack condiments have high use

at schools and hospitals because they

are convenient and labor savings. Por tion pack sweeteners and crackers are

heavily used at hospitals and nursing homes where artificial sweeteners

and soups are popular.

Dry base salad dressings have in creased in use at schools by 21.2% to 66.7% and at colleges by 11.3% to

46.7%. New trends toward herbal sea

sonings and freshly made dressings have contributed to this growth.

Pour-able salad dressings have 80% total

use but dry base dressings are growing

at a faster rate.

Canned vegetables and canned

fruits are near 100% use. Schools, and

nursing homes increased use by 10%. As the emphasis on eating balanced

meals continues, use of vegetables and fruits moves steadily upward. Citrus & Non-Citrus Fruits

Citrus and non-citms fhiits are ex

periencing widespread use at schools and campuses. Schools report an in crease in usage of fresh citrus fmits by 15.3% to 93.7%; colleges upped usage

10% to 98.0%. Increased use of

non-citrus fruit shows similar findings.

These high figurescan be attributed in

gfreat part to the implementation of

breakfast programs.

Liquid shortening oils have also in creased to almost 100% usage while

solid shortenings have declined. The

high usage of liquid shortenings in

hospitals and nursing homes can be

attributed to its lower cholesterol

content.

Liquid shortenings also have two

distinct advantages in handling over

solid shortenings, they are easily mea

sured for portion control and can be

added to foods as they are being pre pared without changing cooking tem peratures. ■

CANNED VEGETABLES

YES

YES. BUT PLAN INCREASE

NO

NO. BUT PUVN TO TRY

SCHOOL 197S 1977 +1-88.6% 99.6% +11.0% 9.6% .4% - 9.2% 1.9% — — HOSPITAL 1975 1977 +/-96.5% 97.6% +1.1% 2.1% — — 1.4% 2.4% +2.0% NURSING HOME 1975 1977 +/-89.6% 99.4% +9.8% 9.2% — . — 1.3% .6% - .7% COLLEGBUNIVERSITY 1975 1977 +/-87.8% 92.5% +4.7% 7.3% .5% -6.8% 4.9% 7.0% +2.1% FRESH VEGETABLES SCHOOL 1975 1977 +/-YES — 98.3% —

YES. BUT PLAN INCREASE — .4% —

NO

NO. BUT PLAN TO TRY

1.3% — HOSPITAL 1975 1977 +/-— 97.9% — — 2.1% — NURSING HOME 1975 1977 +/-— 96.6% — — .6% — — 2.9% — COLLEGE/UNIVERSITY 1975 1977 +/-— 93.9% — — 1.0% — — 5.1% —

TEXTURED VEGETABLE PROTEINS

YES

YES. BUT PLAN INCREASE

NO

NO. BUT PLAN TO TRY

SCHOOL 1975 1977 +/-69.3% 72.7% +3.4% 9.7% .5% -9.2% 20.2% 26.7% +6.5% .8% — — HOSPITAL 1975 1977. +/-33.8% 20.5% -13.3% 4.8% .5% - 4.3% 55.7% 77.9% +27.2% 5.7% 1.1% - 4.6% NURSING HOME 1975 1977 +/-50.0% 37.5% -12.5% 4.9% — — 41.5% 59.4% +17.9% 3.7% 3.1% - .6% COLLEGBUNIVERSITY 1975 1977 -H-45.0% 36.7% - 8.3% 7.2% 1.2% - 6.0% 43.5% 62.1% +18.6% 4.3% — —

CORN ON

THE

COBI(FROZEN)

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-26.6% 37.4% +10.8% 4.0% 1.1% - 2.9% 62.1% 68.6% - 3.5% 7.3% 2.9% - 4.4% HOSPITAL 1975 1977 +/-40.9% 49.0% +8.1% 3.0% 1.0% -2.0% 51.9% 48.8% -3.3% 4.3% 1.4% -2.9% NURSING HOME 1975 1977 +/-23.9% 22.5% -1.4% 1.3% .8% - .5% 71.0% 75.2% +4.2% 3.9% 1.6% -2.3% COLLEGE/UNIVERSITY 1975 1977 +/-55.2% 64.8% +9.6% 8.1% 1.1% -5.0% 34.4% 30.8% -3.6% 4.2% 3.3% - .9%

ONION RmGS/(FROZEN)

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-27.7% 34.6% +6.9% 4.0% 2.0% -2.0% 60.1% 58.5% -1.8% 8.1% 3.9% -4.2% HOSPITAL 1975 1977 +/-42.9% 55.0% +12.1% 2.9% 1.0% - 1.9% 49.8% 42.6% + 7.0% 4.6% 1.4% - 3.2% NURSING HOME 1975 1977 +/-25.8% 19.5% - 8.3% 2.5% .8% - 1.7% 88.7% 77.3% +10.8% 5.0% 2.3% - 2.7% COLLEGE/UNIVERSITY 1975 1977 +/-85.5% 81.3% +15.8% 9.7% .5% - 9.2% 20.4% 15.5% - 4.9% 4.4% 2.7% - 1.7%

FROZEN FRENCH FRIES

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-85.1% 99.6% +14.5% 12.6% .4% -12.2% 1.9% — — .3% — — HOSPITAL 1975 1977 +/-83.3% 86.3% +3.0% 4.3% — — 10.1% 13.7% +3.6% 2.2% — — NURSING HOME 1975 1977 +/-68.4% 77.0% +8,6% 6,6% 1.2% -5.4% 23.5% 20.6% -2.9% 1.5% 1.2% - .3% COLLEGE/UNIVERSITY 1975 1977 +/-88.0% 96.9% +8.9% 10.0% .5% -9.5% 2.0% 2.6% + .6%

FROZEN HASH BROWNS,

AMERICAN FRIES

SCHOOL

1975 1977

+/-YES 54.1% 50.3% - 3.8%

YES, BUT PUN INCREASE 7.8% 2.4% - 5.4%

NO

NO, BUT PUN TO TRY

33.2% 46.1% +12.9% 4.9% 1.2% - 3.7% HOSPITAL 1975 1977 +/-55.9% 62.9% +7.0% 3.6% 1.0% -2.6% 35.2% 34.3% - .9% 5.3% 1.9% -3.4% NURSING HOME 1975 1977 +/-47.3% 63.6% +16.3% 6.5% 1.3% - 5.2% 38.8% 33.8% - 4.8% 7.8% 1.3% - 8.3% COLLEGE/UNIVERSITY 1975 1977 +/-87.0% 70.2% +3.2% 7.8% 1.1% -8.5% 23.7% 27.1% +3.4% 1.8% 1.7% - .1%

POTATO CHIPS,

PRETZELS,

CORN CHIPS

YES

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL 1975 1977 +/-81.2% 83.7% +2.5% 7:7% .9% -6.8% 10.7% 15.3% +4.6% .4% — — HOSPITAL 1975 1977 +/-86.4% 82.5% -3.9% 4.7% — — 8.9% 17.5% +8.6%

POTATO SALADI(CANNED, DRY, PREPARED FOODS)

YES

YES, BUT PUN INCREASE

NO

NO, BUT PUN TO TRY

SCHOOL 1975 1977 +/-27.9% 25.8% -2.1% 1.2% .6% - .8% 68.5% 72.3% +3.8% 2.4% 1.3% -1.1% HOSPITAL 1975 1977 +y-31.1% 38.0% +5.1% 2.2% .5% -1.7% 86.2% 62.1% -4.1% .4% 1.5% +1.1% NURSING HOME 1975 1977 +/-73.6% 77.9% +4.3% 5.7% .7% -5.0% 19.7% 20.0% + .3% 1.0% 1.4% + .4% NURSING HOME 1975 1977 +/-26.8% 35.8% +9.0% 1.9% — — 70.7% 63.5% -7.2% .6% .7% + .1% COLLEGE/UNIVERSITY 1975 1977 +/-89.4% 92.3% +2.9% 7.7% .5% -7.2% 2.8% 7.2% +4.4% COLLEGE/UNIVERSITY 1975 1977 +/-29.5% 29.2% - .3% 4.3% .6% -3.7% 64.7% 69.0% +4.3% 1.4% 1.2% - .2%

DRY POTATOES FOR MASHED

SCHOOL

1975 1977

+/-YES 87.0% 98.0% +11.0%

YES. BUT PUN INCREASE 10.7% .4% -10.3%

NO

NO. BUT PUN TO TRY

2.3% 1.8% - .7% HOSPITAL 1975 1977 +/-89.4% 950% +5.6% 5.3% — — 5.3% 5.0% - .3% NURSING HOME 1975 1977 +/-88.8% 95.4% +6.6% 8.1% 1.2% -6.9% 3.1% 3.5% + .4% COLLEGBUNIVERSITY 1975 1977 +/-87.3% 95.8% +8.5% 7.8% .5% -7.3% 4.5% 3.6% - .9% .4% — —

NON-FAT DRY MILK

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-78.8% 88.9% +10.1% 7.9% .5% - 7.4% 12.9% 10.6% - 2.3% .4% — — HOSPITAL 1975 1977 +/-78.8% 74.5% -4.3% 3.9% — — 17.4% 25.5% +8.1% NURSING HOME 1975 1977 +/-73.0% 78.0% +5.0% 8.0% .6% -7.4% 18.5% 21.4% +2.9% .5% — — COLLEGE/UNIVERSITY 1975 1977 +/-66.1% 69.2% +3.1% 7.5% .5% -7.0% 26.0% 30.2% +4.2% .4% — —

DRY COFFEE WHITENERS

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-30.4% 31.3% + .9% 3.6% 1 2% -2.4% 66.1% 67.5% +1.4% HOSPITAL 1975 1977 +/-62..5% 70.3% +7.8% 2.6% — — 34.9% 29.7% -5.2% NURSING HOME 1975 1977 +/-43.5% 48.2% +4.7% 6.0% — — 49.4% 50.4% +1.0% 1.2% 1.5% + 3% COLLEGE/UNIVERSITY 1975 1977 +y-63.8% 66.5% +2.7% 5.0% .5% -4.5% 30.3% 33.0% +2.7% .9% — —

LIQUID SHORTENINGS,

OILS

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-86.0% 95.3% +9.3% 8.9% .4% -8.5% 4.8% 4.3% - .5% .3% — — HOSPITAL 1975 1977 +/-93.4% 99.6% +6.2% 3.5% — — 3.1% .4% -2.7% NURSING HOME 1975 1977 +/-87.9% 92.3% +4.4% 6.7% 1.2% -5.5% 5.4% 6.5% +1.1% COLLEGE/UNIVERSITY 1975 1977 +/-89.1% 96.6% +7.5% 6.7% .5% -6.2% 3.8% 3.0% - .8% ,4% — —

►- i M

■'Ci'^m

Definite patterns have emerged in

beverage usage at institutions over the last couple of years. Consecutive

cold winters have hiked the usage of

hot beverages like coffee, tea and hot

cocoa, despite their increased prices. Hot drinks were especially popular at

nursing homes and hospitals. At

schools and colleges beverage use

shifted away from sweetened and car

bonated products to beverages such as grape juice and decaffeinated coffee.

Even though coffee prices remain high its use has continued to climb

near 100% at hospitals, nursing homes

and colleges. Total usage fell just

slightly at schools to 85.6%.

Coffees & Teas

Coffee is the number one hot beverage

served at institutions, yet the im proved flavor of new freeze-dried de

caffeinated coffee products has pre sented stiff competition. Significant

gains in the use of decaffeinated coffee were made at nursing homes where usage rose 8% to 92.2% and at colleges

where it climbed 9.4% to 80.9% total usage.

Tea also rose in price, but less than

coffee so its use became more wide

spread. Tea has almost 100% total usage in all institutions.

Despite record high cocoa prices the demand for hot chocolate persists.

Bad frosts caused the price of fresh orange juice to go sky high. This re sulted in higher usage of orange juice concentrate that is less expensive than

fresh or canned. Schools and colleges

are approaching 100% usage of orange

juice concentrate.

New ready-to-use chocolate mixes with pre-blended sugar, milk solids and marshmallows make the cost and convenience of this product very ap pealing. Colleges report the highest usage at 97% while hospitals are slightly lower at 93.7%. Schools and nursing homes had lower usage rates due to cost, sugar content or the lack of dispensing equipment.

The usage of canned and bottled soft

drinks has decreased at schools from

17.9% to 9.7% total. This drop is an

indication that efforts to limit the

consumption of soft drinks at schools has begun to take hold. In response one manufacturer is now introducing a

new carbonated soft drink fortified with vitamin C. The use of soft drinks

remains high at hospitals where total usage figures rose from 74.2% to 84.3%. Vending machines situated at nursing homes and colleges has con tributed heavily to the increase in use.

The rate of usage of syrup for pre-mix and post-pre-mix soft drinks is deter mined in part by the availability of dispensing equipment. Since milk and orange juice are the standard bever ages served at schools, usage of soft drink mixes has gradually decreased by 5.8% from 27.3% to 21.5%. But when cafeteria menus are flexible at

colleges and hospitals, or when the

weather is hot, the use of soft drinks mixes has increased to as much as 90%. Few changes have occurred in the usage rate of powdered drink mixes at

hospitals, nursing homes and colleges.

But it is important to note a decline in

their use by 4.9% to 22.7% at schools, reflecting requirements for Type A

meals.

Ice tea mix experienced steady usage of 65% to 75% at hospitals, nurs ing homes and colleges. Continued use

can be attributed to the low cost of

mixes £md their convenience.

Fruit-flavored beverages like orangeade experienced significant usage at colleges and nursing homes.

The demand for fruit-flavored drinks

like grape juice has increased particu

larly at nursing homes with 84.2%

and at colleges to 77.1%. ■

POWDERED DRINK MIXES

YES

YES, BUT PUVN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-27.6% 22.7% -4.9% 1.8% — — 70.0% 76.7% +6.7% .6% .7% + .1%

SYRUPS FOR PRE-MIX

YES

YES, BUT PLAN INCREASE

NO

NO. BUT PLAN TO TRY

SCHOOL 1975 1977 +/-27.3% 21.5% -5.8% 2.3% — — 68.6% 78.5% +9.9% 1.7% — — HOSPITAL 1975 1977 46.3% 55.7% .4% .5% 52.4% 43.4% .9% .5% HOSPITAL 1975 1977 33.8% 37.6% 1.4% 1.0% 62.6% 60.9% 2.3% .5%

FRUIT FLAVORED BEVERAGE BASES/ADES

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

GRAPE JUICE

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-44.1% 43.8% - .3% 3.2% .6% -2.6% 51.1% 55.0% +4.9% 1.6% 6% -1.0% SCHOOL 1975 1977 +/-38.3% 43.0% +4.7% 1.7% — — 57.7% 56.3% -1.4% 2.3% .7% -1.6% HOSPITAL 1975 1977 59.3% 59.4% 1.2% .5% 39.1% 39.6% .4% .5% HOSPITAL 1975 1977 85.7% 91.7% 2.9% .4% 11.4% 7.5% — .4% NURSING HOME 1975 1977 +/-65.8% 69.0% +3.2% 6.8% 1.4% -5.4% 26.8% 28.3% +1.5% .5% 1.4% + .9% NURSING HOME 1975 1977 +/-39.9% 33.3% - 6.6% 4.9% 1.5% - 3.4% 53.4% 63.7% +10.3% 1.8% 1.5% - .3% NURSING HOME 1975 1977 +/-73.8% 74.1% + .3% 5.9% .6% -5.3% 18.8% 24.1% +5.3% 1.5% 1.2% - .3% NURSING HOME 1975 1977 +/-73.9% 84.2%' +10.3% 5.5% — — 19.6% 15.1% - 4.5% 1.0% .7% - .3% COLLEGE/UNIVERSITY 1975 1977 +/-52.1% 53.9% +1.8% 5.7% .6% -5.1% 40.3% 45.5% +5.2% 1.9% — — COLLEGE/UNIVERSITY 1975 1977 +/-81.2% 89.9% +8.7% 7.5% .5% -7.0% 11.3% 9.6% -1.7% COLLEGBUNIVERSITY 1975 1977 +/-76.6% 87.5% +10.9% 6.3% — — 15.1% 12.5% - 2.6% 2.1% — — COLLEGE/UNIVERSITY 1975 1977 +/-68.0% 77.1% +9.1% 5.5% .5% -5.0% 25.6% 22.3% -3.3% .9% — —

COFFEE

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-78.1% 80.6% +2.5% 6.8% .5% -6.3% 15.1% 19.0% +3.9% HOSPITAL 1975 1977 +/-94.5% 99.2% +4.7% 3.10/, _ — 2.4% .8% -1.6% NURSING HOME 1975 1977 +/-91.1% 97.8% +6.7% 8.1% — — .9% 2.2% +1.3% COLLEGeUNIVERSITY 1975 1977 +/-92.3% 98.0% +5.7% 6.9% .5% -6.4% .8% 1.5% + .7% DECAFFEINATED COFFEE YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-22.1% 25.7% +2.6% 4.3% .7% -3.6% 73.0% 73.0% — .6% .7% + .1% HOSPITAL 1975 1977 +/-90.7% 97.2% +6.5% 3.2% .4% -2.8% 6.1% 2.0% -4.1% — .4% — NURSING HOME 1975 1977 +/-84.2% 92.2% +8.0% 8.4% — — 7.4% 7.2% - .2% — .6% — COLLEGE/UNIVERSITY 1975 1977 +/-71.5?'o 80.9% +9.4% 6.1% .5% -5.6% 21.1% 18.6% -2.5% 1.3% — — TEA YES

YES, BUT PLAN INCREASE

SCHOOL 1975 1977 +/-69.7% 71.7% +2.0% 5.5% 1.0% -4.5% 24.8% 27.3% +2.5% HOSPITAL 1975 1977 +/-95.1% 99.6% +4.5% 3.1% — — 1.7% .4% -1.3% NURSING HOME 1975 1977 +/-91.4% 99.4% +8.0% 7.7% — — .9% .6% - .3% COLLEGBUNIVERSITY 1975 1977 +/-93.1% 98.0% +4.9% 6.1% .5% -5.6% .8% 1.5% + .7%

BASE MIX FOR ICED TEA

SCHOOL

1975 1977

+/-YES 22.4% 20.0% -2.4%

YES, BUT PLAN INCREASE 3.7% .7% -3.0% NO

NO, BUT PLAN TO TRY

73.9% 78.7% +4.8% — .7% — HOSPITAL 1975 1977 +/-66.8% 63.5% -3.3% 2.6% .9% -1.5% 30.6% 35.1% +4.5% — .5% — NURSING HOME 1975 1977 +/-58.2% 65.3% +7.1% 4.9% .7% -4.2% 33.5% 33.3% - .2% 3.3% .7% -2.6% COLLEGE/UNIVERSITY 1975 1977 +/-70.1% 73.4% -3.3% 4.9% .5% -4.4% 24.1% 26.1% +2.0% .9% — —

ORANGE JUICE CONCENTRATE

SCHOOL

1975 1977

+/-YES 83.8% 92.9% +9.1%

YES, BUT PLAN INCREASE 9.9% .4% -9.5%

NO

NO, BUT PLAN TO TRY

6.3% 6.7% + .4% HOSPITAL 1975 1977 +/-82.6% 90.0% +7.4% 3.6% — — 13.8% 10.0% -3.8% NURSING HOME 1975 1977 +/-80.0% 88.4% +8.4% 6.7% — — 11.4% 11.6% + .2% 1.9% — — COLLEGE/UNIVERSITY 1975 1977 +/-83.5% 96.0% +13.5% 7.0% — — 9.5% 4.0% - 5.5%

COCOA, HOT CHOCOLATE MIX

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-45.5% 50.0% +4.5% 5.3% — — 47.1% 48.2% +1.1% 2.1% 1.8% - .3% HOSPITAL 1975 1977 +/-86.4% 93.7% +7.3% 2.5% — — 11.1% 5.9% -5.2% — .4% — NURSING HOME 1975 1977 +/-73.0% 81.9% +8.9% 5.1% .6% -4.5% 19.9% 16.9% +3.0% 2.0% .6% -1.4% COLLEGE/UNIVERSITY 1975 1977 +/-87.6% 96.5% +8.9% 6.4% .5% -5.9% 6.0% 3.0% -3.0%

CANNED,

BOTTLED

SOFT

DRINKS

SCHOOL HOSPITAL

I 1975 1977 +/- I 1975 1977

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

17.9% 9.7% - 8.2% 1.2% — 80.2% 90.3% +10.1% .6% — — 74.2% 84.3% +10.1% 2.7% .4% - 2.3% 23.0% 15.3% - 7.7% NURSING HOME 1975 1977 +/-58.1% 57.6% - .5% 2.3?'o 1.4% - .9% 38.4% 39.6% +1.2% 1.2% 1.4% + .2% COLLEGE/UNIVERSITY 1975 1977 +/-53.1% 54.2% +1.1% 4.7% — — 42.3% 45.8% +3.5%

ER

This food group consolidates remain ing products foodservice directors con sider essential for menu fulfillment.

Items included in this section are as

diverse in end-use as shortenings and soybean extenders. Like food products on the previous pages, cost factors color product selections; however, fi gures here indicate a trend toward in creased purchases of items like low-cholesterol margarine and low-fat yogurt. Other products with high usage rates are low-cost menu items like rice and pasta; these complement different types of cuisine thus provid ing a broader menu base. Also big are

nutritious snack foods like citrus and

non-citrus fruits that are heavily sup ported by school breakfast programs.

Although USDA approved soybean extender for schools, its use has

dropped by 6.7% to 58.1% in 1977. Nursing homes cut back soybean ex tender usage even more by some 23.2% to a total usage of 29.4%. Lower beef prices have taken the pressure off end-users to extend meat products but vegetarian menus continue to make use of soybean extenders as meat

alternatives.

Yogurt Sales Skyrocket

As cheese usage has suffered, because of high prices, fresh and frozen yogurt sales have skyrocketed. Fresh yogurt has experienced 79.7% usage at col leges and 56.9% at hospitals. Frozen yogurt is favored by colleges: 48.2% usage compared with 19% in hospitals. Another food group with high usage is spaghetti, macaroni and pastas. Any of these items topjjed with meat

sauce or cheese creates a low-cost side dish or entree. Use of these items in

schools and nursing homes has in creased to almost 100% usage.

Rice Usage Nears 100%

Rice, often called the great extender, is also a high usage, low-cost food item. Almost any food served on a bed of rice is attractive and filling. Data shows an increase in rise usage to nearly 100% in every institution.

Butter has been beaten by mar garine in usage despite its plentiful supply and reasonable price. Mar garine is gradually replacing butter at hospitals and nursing homes where the main emphasis is on low fat and low cholesterol products. In contrast, butter usage is on the rise at schools

and universities. Schools increased

butter usage 9.6% for a total of

94.4%. Universities also increased use

6% to 77.7%.

Changes in buying patterns were also noted for the following items: por tion packed jellies and syrups, citrus and non-citrus fruits, cake mixes and icings, liquid and solid shortenings.

While cake mix use is on the up swing in colleges, nursing homes and

schools there has been a decrease in

the use of icings. Figures indicate that foodservice directors are switching to cake mixes for convenience but stay ing away from high cost icings.

Another group, portion packed jel lies and syrups, have been increasing in use at hospitals and nursing homes. Hospitals have increased usage 9.7% to 97.1%. Figures indicate that hos pitals are willing to pay the extra cost of portion controlled servings thereby eliminating greater costs in waste. At colleges where peanut butter and jelly sandwiches are staples, there has been a consistent need for jelly in bulk. Colleges decreased use of portion packs

5.9% to 56.1%. ■

CHEESE

YES

YES. BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-89.1% 98.1% +10.0% 9.3% .4% - 8.9% 1.6% 1.6% — HOSPITAL 1975 1977 +/-95.5% 100.0% +4.5% 4.1% — _ .3% — — NURSING HOME 1975 1977 +/-92.0% 100.0% +8.0% 7.1% — — .8% — — COLLEGE/UNIVERSITY 1975 1977 +/-92.2% 98.5% +6.3% 7.4% .5% -6.9% .4% 1.0% + .6%

DRY

SPAGHETTI,

MACARONI,

OTHER PASTAS

YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-88.4% 98.8% +10.4% 9.4% .4% - 9.0% 2.2% .8% - 1.4% HOSPITAL 1975 1977 +/-95.9% 98.8% +2.9% 3.4% .4% -3.0% .7% .8% + .1% NURSING HOME 1975 1977 +/-90.1% 99.4% +9.3% 7.8% — —. 2.2% .6% -1.6% COLLEGBUNIVERSITY 1975 1977 +/-89.7% 99.0% +9.3% 9.5% _ _ .8% 1.0% + .2% BUTTER YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-84.8% 94.4% +9.6% 9.4% .4% -9.0% 5.7% 5.2% - .5% HOSPITAL 1975 1977 +/-83.6% 80.3% -3.3% 1.8% .4% -1.4% 14.6% 19.2% +4.6% NURSING HOME 1975 1977 +/-67.8% 62.6% - 5.2% 6.5% 1.3% - 5.2% 25.1% 36.1% +11.0% .5% — — COLLEGE/UNIVERSITY 1975 1977 +/-71.7% 77.7% +6.0% 4.8% .5% -4.3% 23.5% 21.8% -1.7% MARGARINE YES

YES. BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-86.7% 97.6% +10.9% 5.9% .4% - 5.5% 7.0% 2.0% - .5% .4% — — HOSPITAL 1975 1977 +/-95.6% 100.0% +4.4% 3.7% — — .7% — — NURSING HOME 1975 1977 +/-92.4% 98.9% +6.5% 6.8% — — .8% 1.1% + .3% COLLEGE/UNIVERSITY 1975 1977 +/-91.5% 99.0% +7.5% 7.7% — — .8% 1.0% + .2%

FROZEN YOGURT SCHOOL 1975 1977 +/-HOSPITAL 1975 1977 +/-NURSING HOME 1975 1977 +/-COLLEGE/UNIVERSITY 1975 1977 +/-YES

YES, BUT PU\N INCREASE

NO

NO. BUT PLAN TO TRY

FRESH YOGURT SCHOOL 1975 1977 +/-HOSPITAL 1975 1977 +/-NURSING HOME 1975 1977 +/-COLLEGE/UNIVERSITY 1975 1977 +/-YES

YES, BUT PLAN INCREASE NO

NO, BUT PLAN TO TRY

SOY PROTEIN EXTENDERS

SCHOOL

1975 1977

+/-YES 64.8% 58.1% - 6.7%

YES, BUT PLAN INCREASE 8.1% .6% - 7.5%

NO 25.7% 40.7% -15.0%

NO. BUT PLAN TO TRY 1.4% .6% - .8%

HOSPITAL 1975 1977 +/-36.8% 21.8% -15.0% 1.7% 1.6% - .1% 57.1% 76.1% +19.0% 4.3% .5% - 3.8% NURSING HOME 1975 1977 +/-52.6% 29.4% -23.2% 6.4% .8% - 5.6% 37.4% 66.7% +29.3% 3.5% 3.2% - .3% COLLEGE/UNIVERSITY 1975 1977 +/-46.0% 32.2% -13.8% 4.7% — — 44.1% 67.2% +23.1% 5.2% .6% - 4.6% RICE SCHOOL 1975 1977 +/-YES 84.3% 94.7% +10.4%

YES. BUT PLAN INCREASE 9.1% .4% - 8.7%

NO

NO. BUT PLAN TO TRY

6.6% 4.9% - 1.7% HOSPITAL 1975 1977 +/-96.5% 100.0% +3.5% 2.8% — — .7% — — NURSING HOME 1975 1977 +/-92.1% 100.0% +7.9% 6.7% — — COLLEGE/UNIVERSITY 1975 1977 +/-90.6% 99.5% +8.9% 7.4% .5% -6.9% 2.0% — — FRESH FRUITS—NON-CITRUS SCHOOL 1975 1977 +/-YES 77.5% 93.2% +15.7%

YES. BUT PLAN INCREASE 8.5% , .5% - 8.0%

NO

NO. BUT PLAN TO TRY

14.0% 5.8% -8.2% — .5% — HOSPITAL 1975 1977 +y-92.2% 97.4% +5.2% 3.4% — — 4.5% 2.6% -1.9% NURSING HOME 1975 1977 +/-87.8% 93.7% +5.9% 4.6% — — 6.6% 6.3% - .3% 1.0% — — COLLEGBUNIVERSITY 1975 1977 +/-86.3% 94.4% +8.1% ' 6.8% .5% -6.3% 6.4% 4.6% -1.8% .4% .5% + .1% FRESH FRUITS—CITRUS SCHOOL 1975 1977 +/-YES 78.4% 93.7% +15.3%

YES. BUT PLAN INCREASE 7.2% .4% - 6.8%

NO

NO. BUT PLAN TO TRY

14.4% 5.4% - 9.0% — .4% — HOSPITAL 1975 1977 +/-93.1% 96.2% +3.1% 3.6% — — 3.3% 3.4% + .1% — .4% — NURSING HOME 1975 1977 +/-87.4% 95.8% +8.4% 5.8% — — 6.3% 4.2% -2.1% .5% — — COLLEGE/UNIVERSITY 1975 1977 +/-88.0% 98.0% +10.0% 6.4% .5% - 5.9% 5.1% 1.5% - 3.6% .4% —

ICE CREAM/SOFTSERVE (Frozen)

SCHOOL

1975 1977

+/-YES 56.9% 64,0% +7.1%

YES. BUT PLAN INCREASE 6.2% — —

NO

NO. BUT PLAN TO TRY

33.0% 35.4% +2.4% 3.8% .6% -3,2% HOSPITAL 1975 1977 +/-63.3% 62.0% -1.3% .8% — — 33.1% 38.0% +4.9% 2.8% — — NURSING HOME 1975 1977 +/-65.0% 74.5% +9.5% 9.1% .6% -8.5% 25.9% 24.8% -1.1% COLLEGE/UNIVERSITY 1975 1977 +/-71.2% 75.8% +4.6% 7.0% — — 19.7% 23.2% +3.5% 2.2% 1.0% -1.2%

NON-DAIRY SOUR DRESSING

YES

YES. BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-7.3% 12.1% +4.8% 2.7% — — 88.7% 87.2% -1.5% 1.3% .7% - .6% HOSPITAL 1975 1977 +/-19.0% 22.7% +2.3% 1.0% .5% - .5% 76.7% 76.3% - .4% 3.3% .5% -2.8% NURSING HOME 1975 1977 +/-22.6% 16.5% -6.1% 1.3% .8% - .5% 72.3% 81.9% +9.6% 3.8% .8% -3.0% COLLEGE/UNIVERSITY 1975 1977 +/-29.9% 25.9% -4.0% 3.4% .6% -2.8% 63.2% 72:3% +9.1% 3.4% 1.2% -2.2%

SOLID SHORTENINGS,

OILS

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-87.5% 95.9% +8.4% 8.0% .4% -7.6% 4.5% 3.7% - .8% HOSPITAL 1975 1977 +/-88.8% 90.5% +1.7% 2.9% — — 8.3% 9.1% + .8% — .4% — NURSING HOME 1975 1977 +/-85.6% 83.4% -2.2% 4.3% .6% -3.7% 10.0% 15.3% +5.3% — .6% — COLLEGE/UNIVERSITY 1975 1977 +/-87.1% 91.5% +4.4% 6.3% .5% -5.8% 6.7% 8.0% +1.3% NON-DAIRY TOPPINGS YES

YES. BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-55.6% 59.3% +3.7% 5.4% .5% -4.9% 37.6% 39.6% +2.0% 1.5% .5% -1.0% HOSPITAL 1975 1977 +/-67.1% 65.8% -1.3% 2.4% — — 30.5% 34.2% +3.7% NURSING HOME 1975 1977 +/-63.7% 68.7% +5.0% 5.7% .7% -5.0% 29.0% 29.3% + .3% 1.6% 1.3% - .3% COLLEGE/UNIVERSITY 1975 1977 +/-66.2% 73.2% +7.0% 5.8% — — 26.2% 26.8% + .6% 1.8% — — CAKE MIXES YES

YES, BUT PLAN INCREASE

NO

NO, BUT PLAN TO TRY

SCHOOL 1975 1977 +/-65.3% 64.7% - .6% 7.1% .5% -6.6% 25.9% 34.8% +8.9% 1.7% — — HOSPITAL 1975 1977 +/-81.9% 84.1% +2.2% 2.6% — — 15.5% 15.4% - .1% — .4% — NURSING HOME 1975 1977 +/-86.6% 93.1% +6.5% 7.4% 1.1% -6.3% 6.1% 5.7% - .4% COLLEGeUNIVERSITY 1975 1977 +/-70.8% 80.2% +9.4% 5.6% — — 21.5% 19.8% - 1.7% 2.1% — —

Va

P

t

0

ft

1^

"f

1

Variety Is the word describing new

events in the frozen dessert and baked goods area. While regular items are up

in use, fOodservice directors are in

creasing their use of new products. For example, pies and cakes have con

tinued to exhibit heavy usage at all institutions, but schools and colleges are increasing purchases of new por

tion pack items like donuts and

cookies. Similarly, baked goods like

bagels and English muffins which had

low usage are showing strong in

creases. These items were once limited to breakfast menus but they are now

being widely used for making

sandwiches. Another item experienc

ing great growth is soft-serve ice cream. A surprising trend is seen in

nursing homes where there is an in creased use of soft-serve ice cream. This indicates that the elderly enjoy

this treat just as much as the young sters do.

Frozen Pies, Cheesecake & Puddings Frozen pies are increasing in use

primarily because they save labor and

are portion controlled. Pies show 709^

total usage in ail institutions, except

in schools with 34.5*?^ use. Schools are

serving more portion control items

like donuts and cookies today.

Cheesecake purchases advanced

across the board, particularly in hospi

tals by 8.2% to total 65.3% usage.

While cheesecake is among the more

expensive frozen desserts, it is

well-liked by all age groups.

Low cost frozen puddings are found in nearly 42% of the institutions sur

veyed. This dessert is sold in all flavors

and satisfies a variety of institutional

dessert needs.

Danish and sweet rolls, once a

northeast menu item, have become available in frozen form. Freezing has