The gap to the previous year is shrinking

The supply situation on the egg market is normalizing. With the end of the seasonal demand peak at the end of the year and the gradual compensation of previous production losses, bottlenecks are no longer to be expected in the short term. Inevitably, egg prices will leave their previous record level and move back into "more normal" regions. It is currently not possible to predict how long the prices will be able to maintain a lead over the previous year.

In Germany, 4,92 million laying chicks hatched in September this year, around a fifth more than in the same month last year. Hatching egg deposits reached 12,46 million pieces, an increase of nearly 24 percent. However, it can still be assumed that some of the chicks hatched in this country are destined for later egg production in the Netherlands. Nevertheless, the gap in German production potential compared to the previous year is shrinking and in February 2004 is likely to be just over three percent.

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Offer mainly from German production

Sauerkraut enjoys constant popularity in Germany, the per capita consumption has fluctuated between 1,1 and 1,2 kilograms for years. In 2002 it was again 1,1 kilograms. Most of the offer comes from local production. Of the total consumption of 9,43 million units of ten liters, around 9,0 million units came from the local industry. German sauerkraut was also in high demand abroad last year. The export could be increased by twelve percent to 7.170 tons. The main customer was the Netherlands with almost 1.500 tons, followed by the USA with 1.350 tons. Germany imported almost 3.700 tons of sauerkraut, eight percent less than in 2001. Poland was the main supplier with around 3.000 tons. 

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A little Advent spice customer

Gingerbread spice, stollen spice, mulled wine spice: the scent of gingerbread, stollen and mulled wine is inextricably linked with Christmas. We owe this aromatic taste and smell to a wide variety of spices from all over the world more and more often as a specially prepared, Christmas mix. Exotic names like cardamom, coriander, ginger or allspice arouse curiosity. But what exactly is it about this aroma, which only finds its way into domestic kitchens at the end of the year?

Christmas spices, like all spices, are fresh or dried parts of certain plants that are characterized by a characteristic and very intense aroma. It is mainly the specific essential oils of the individual aromatic plants that are responsible for their typical aroma. Depending on the plant, leaves, flowers, seeds, bark and / or the roots are added to food and drinks. Spices are sold whole, grated and coarsely or finely ground. They develop their aroma best when they are freshly ground and processed immediately. Finely ground powder quickly loses its aroma and, if stored improperly, can easily take on foreign aromas. It is therefore advisable to buy the Christmas spices only in small quantities and to store them individually in jars or cans tightly closed, dry, dark and cool. On the other hand, uncomminuted spices, such as whole grains, can be kept almost indefinitely.

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 Frozen poultry should therefore be thawed as slowly as possible, preferably in the refrigerator at four degrees Celsius, recommends the food TÜV Vitacert. Important: remove the packaging and place the poultry on a grid or kitchen sieve! The Auftauflüssigkeit throw away in any case, because there like to excite the dangerous pathogens. The cardinal mistake therefore: put frozen poultry in a bowl in the evening in the warm kitchen and thaw in your own juice.
 
During thawing, contact should be avoided by covering it with other foods. This is especially important for products that are eaten raw or not heated much, such as salad, vegetables or fruit. Pleasant side effect of covering: the skin of the poultry does not dry out. And do not forget: Thoroughly wash kitchen utensils and hands before further use!
 
If the body is flexible, the legs are flexible and the body cavity is free of ice crystals, the meat is completely thawed. Afterwards, it is important to wash the poultry thoroughly before starting the preparation. A core temperature of 70 to 80 degrees is at least necessary, so that any remaining Salmonella die off.
 
After eating, leftover food should be quickly cooled and stored in the refrigerator, according to TÜV Vitacert experts.

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Degree of self-sufficiency below 100 percent

According to the preliminary cattle census results of May 2003, 15 million cattle and calves were last kept in the EU-79,5, around two percent less than in the previous year. If slaughterings fall accordingly, the level of self-sufficiency in EU beef and veal production is likely to fall below 2003 percent for the first time in 25 years. And in 100 the gap between generation and demand could continue to grow. Production declining

In parallel with the cattle population, slaughtering in the EU also declined in 2003: In the first half of the year, a good ten million large cattle were slaughtered, which was 240.000 animals or 2,4 percent fewer than in the same period of the previous year. For the second half of 2003, too, beef production is expected to be lower than in 2003. The forecast committee at the EU Commission assumes that the EU net production of beef and veal this year will be 7,3 million tons, two percent below the previous year's result. Such a low level of production was last seen in Europe 20 years ago - but at that time the community only consisted of ten member countries!

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Shifts in the supplier countries

According to the Federal Statistical Office, Germany imported a good three billion shell eggs in the first three quarters of 2003, 5,2 percent less than in the same period of the previous year. In particular, the Netherlands, Germany's main supplier, was unable to maintain its position this year due to the avian influenza in the spring: Overall, our neighboring country delivered 2,20 billion eggs to the local market, almost 19 percent less. However, other EU countries stepped into the breach. Spain in particular expanded its shell egg deliveries by 120 percent to 222,9 million pieces. Three times as much goods came from third countries as in 2002. Poland, the Czech Republic and Lithuania are the most important supplier countries in that order. In absolute figures, imports from third countries, which totaled 110,7 million eggs in the reporting period - at least still - play a rather minor role.

Due to the tighter supply in this country, fewer eggs were available for export. In the first nine months of this year, German exports of 566 million units fell short of the previous year's level by a good 31 percent. The most important recipient countries were the Netherlands with almost 181 million eggs and outside the EU Switzerland with 115 million eggs.

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Prices a little higher in some cases

The Peking duck dominates the range of ducks, and there is also the barbarian duck, mostly from France, the land of gourmets, but also from German production. In the case of the barbarian ducks, a cross between the domestic duck and the wild drake, the descent from the wild bird is even more pronounced. On the one hand, this affects the hearty taste and, on the other hand, the higher proportion of breast meat, as these birds use their muscles even more to fly.

When selling fresh barbarian ducks from German production to end consumers, prices are sometimes slightly higher than in the previous year. According to surveys by the Bonn ZMP together with the Chambers of Agriculture and the southern German farmers' associations, the price range this year is from 5,50 to 8,50 euros per kilogram, in the previous year it was 5,25 to 8,50 euros. Frozen barbarian ducks from France can often be bought in retail for around 3,50 to 4,00 euros per kilogram, for fresh barbarian duck legs between six and eight euros per kilogram.

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Exceptional catch on a research trip

The fishing research cutter "Clupea" has just completed its 150th research trip in the Mecklenburg Bay. During their investigations, the scientists from the Federal Research Center for Fisheries (BFAFi) made an extraordinary observation. In front of Warnemünde, various fish species were caught that had only rarely or never been observed in this area in the past 10 years. The most spectacular catch was two cuttlefish (squid), which was almost overlooked among a large number of jackfish.  

The fishing research cutter "Clupea" of the BFAFi has been regularly active in the Baltic Sea for more than 50 years

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The French discover other substances with possible anti-tumor effects

The latest news for red wine lovers sounds promising: French researchers have found other polyphenols in dark grape juice that could have anti-carcinogenic effects, the researchers report. It was known that polyphenols give red wine its characteristic bitter aroma; these substances are also supposed to prevent heart disease and atherosclerosis, the researchers reported earlier. http://www.iecb.u-bordeaux.fr

French researchers working with Stephane Quideau have now discovered other representatives of the polyphenols in red wine, which are formed when maturing in oak barrels. Polyphenols are a large group of substances that include tannins and coloring agents in many fruits and vegetables, such as tannins and flavonoids. "Many of these substances have already found their way into medicine, but the potential is far from being exhausted," explains Quideau. The researchers have now discovered another interesting compound in red wine, Acutissimin A. The substance is a so-called flavano-ellagitannin and thus has both a flavonoid and a tannin component. The substance was first found in a species of oak.

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Cell damage is prevented or delayed

 Correctly dosed stress can have benefits. Scientists at Northwestern University http://www.northwestern.edu have shown that increased levels of certain protective proteins promote longevity. These proteins, the so-called molecular companions, react to stress in the cell. Acute stress triggers a gradual reaction in the cells, which leads to the repair or removal of damaged proteins, thus preventing or delaying cell damage. The results of the study were published in the journal Molecular Biology of the Cell http://www.molbiolcell.org.

The biologist Richard I. Morimoto explained that occasional stress or persistently low stress levels can have a protective function. "The brief exposure to environmental or physiological stress is beneficial for the cell in the long term." These stressors include elevated temperatures, exposure to oxygen, bacterial and viral infections, and toxins such as heavy metals. The master protein heat shock factor recognizes the stress and reacts by activating genes that encode the molecular companions.

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According to the Federal Statistical Office, the index of wholesale sales prices in November 2003 was 1,5% above the level of November 2002. In October and September 2003 the annual rates of change were + 0,8% and + 0,6%, respectively. The total index excluding petroleum products increased by 2003% in November 1,4 compared to the previous year.

Compared with October 2003, the wholesale sales price index fell slightly (- 0,1%). However, excluding petroleum products, the wholesale price index rose by 0,1% compared to the previous month. Within a month, prices for tomatoes (- 29,2%), live pigs (- 7,8%), pork (- 6,5%), apples (- 4,5%) and bananas (- 4,0, 11,5%). In contrast, fish and fish products (+ 7,1%) and animal feed (+ XNUMX%) became more expensive.

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