Milling & Baking News - March 9, 2010 - 14

Nutrition and Health 

Continued from Page 12

for its ability to strengthen bones,
but Dr. Holick said scientific studies have shown beneficial effects in
other areas such as breast cancer, immunity, diabetes, arthritis and high
blood pressure.
"If you increase your vitamin D
intake, you're less likely to die," Dr.
Holick said.
Current adequate intake (A.I.) levels for vitamin D range from 200 international units (I.U.) to 600 I.U. per
day, depending on age.
Dr. Holick personally would propose A.I. levels of somewhere between 400 to 1,000 I.U. for babies up
to age 1, 1,000 to 2,000 I.U. for children age 1 to 12 and 1,500 to 2,000
I.U. for individuals over age 13.
Dr. Holick said he knows some
members of the Institute of Medicine committee in charge of the new
recommendations. He is hopeful the
committee will recommend at least
400 I.U. for children and somewhere
between 800 to 1,000 I.U. for adults.

The committee's report is expected
to be released publicly before the
end of the summer, according to the
Institute of Medicine.
"It's going to be very interesting
to see what they come up with,"
Dr. Holick said.
While sunshine is a major source

of vitamin D, Dr. Holick also promotes food fortification.
U.S. regulations allow for 90 I.U.
of vitamin D per 100 grams of baked
foods. The Federal Register on Dec. 17
recognized a food additive petition
from Lallemand to amend the food
additive regulations to provide for
the safe use of vitamin D2 yeast up
to 400 I.U. per 100 grams of yeastraised baked foods.
If the petition is approved, bakers will have the opportunity to
achieve the vitamin D levels necessary to make good source or excellent source claims, according to Lallemand, which has made all its bakers yeast a natural source of vitamin
D. The company uses a process to
convert plant sterols in the yeast to
vitamin D.
If the petition is approved, Dr.
Dahl said she could envision bakers
hitting such vitamin D levels as 200
I.U. in a hamburger bun and 220 I.U.
in pizza crust or a bagel. MBN

Dr. Wendy Dahl

Data 

Average wheat price falls 25c in February
WASHINGTON - The preliminary
national average price received by
farmers for all wheat in February was
$4.67 per bu, down 25c from $4.92 in
January and down $1.12 from $5.79 in
February 2009, the U.S. Department of
Agriculture said in its latest Agricultural Prices report.
The average price paid for winter
wheat in February was $4.36 a bu,
down 32c from $4.68 in January and
down 90c from $5.26 in February 2009.
The average price paid for durum
was $4.51 a bu, down 44c from $4.95
in January and down $3.02 from
$7.53 in February 2009. Spring wheat
other than durum averaged $5.14 a
bu, down 15c from $5.29 in January
and down $1.47 from $6.61 in February 2009.
The average price paid for rough
rice was $14.50 per cwt, up 10c from
$14.40 in January but down $1.50 from
$16 in February 2009.
The February index of prices received
for food grains was 171 compared with
the 1990-92 base of 100, down 2% from
a revised 174 in January and down
17% from 205 in February 2009.
14 / March 9, 2010 Milling & Baking News

The February index for feed grains
was 149, down 6% from 158 the previous month and down 12% from

Average price received
by farmers for wheat
June
July
August
September
October
November
December
January
February
March
April
May

- Crop year (per bu) -
2009-10
2008-09 2007-08
$5.74
$7.62
$5.03
5.13
7.15
5.17
4.83
7.61
5.64
4.48
7.43
6.76
4.47
6.65
7.65
4.79
6.29
7.39
4.85
5.95
7.71
4.92
6.20
7.96
4.67
5.79
10.10
5.71
10.50
5.75
10.10
5.84
8.87

Source: U.S. Department of Agriculture

169 in February 2009. The average
price received for corn in February
was $3.45 a bu, down 21c from $3.66
in January and down 42c from $3.87
in February 2009. Farmers received
an average of $5.42 a cwt for grain

sorghum in February, down 42c from
$5.84 in January but up 38c from
$5.04 in February 2009.
The average price paid for oats in
February was $2.13 a bu, down 5c
from January and down 56c from
$2.69 in February of the previous year.
The U.S.D.A. index of February
prices received for oil-bearing crops
was 167, down 4% from a revised 174
in January and down 3% from 172 in
February 2009. The national average
price paid to farmers for soybeans
was $9.40 a bu, down 39c from $9.79
in January and down 14c from $9.54 in
February 2009.
The February index for dairy products was 122, down 1% from January
but 37% higher than 89 in February
2009. The average price paid for manufacturing grade milk in February
was $15.80 a cwt, up 30c from $15.50
in January and up $5.30 from $10.50 in
February 2009.
The egg and poultry index was 144,
down 4% from 150 in January but 2%
higher than 141 a year earlier. The average price paid to farmers for all eggs
was 92c a dozen, down 11c from $1.03
in January but up 11c from 81c in February 2009. MBN
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - March 9, 2010

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