Milling & Baking News - March 1, 2016 - 39

X
Egg Products
Egg yolk prices were sharply lower last
week with whites and whole eggs mostly
lower. Some processors attributed the declines to vertically-integrated processors
rebuilding laying flocks after last year's
losses from avian influenza but failing
to regain all of their former business for
egg products. Food manufacturers who
switched to egg substitutes during the
A.I.-induced shortages "would be crazy"
to switch back to eggs before knowing if
there will be another A.I. outbreak during
the spring migratory bird season, one trader said, in part due to costly label changes
and the possibility of renewed shortages.
Also a concern were manufacturers who
reduced or eliminated eggs from their
products - demand that may be lost.
Egg producers typically hold some
eggs back ahead of Easter in anticipation
of higher prices, one processor noted,
but that didn't seem to be the case this
year as indicated by sharply lower graded (retail) egg prices during the past couple of weeks. At the same time, processors didn't need more eggs due to falling
egg product prices and didn't appear
to be buying the excess graded eggs, as

indicated by steady breaking egg prices.
Egg product trading was steady but
"not booming," one processor said. MBN

Cocoa
Cocoa powder prices were unchanged
last week amid slow trading. One processor noted powder sales slowed in
February after an active January. Cocoa
powder coverage varied from all of 2016
into 2017 to only the first half of 2016.
Coverage taken by baking mix manufacturers and other users of cocoa powder
appeared to be lighter than that of chocolate manufacturers' cocoa butter coverage. Powder buying may have been
discouraged because prices have been
trending lower, albeit slowly, since last
July. Cocoa butter prices, meanwhile,
peaked in November, trended lower
through January but turned higher in
February despite continued indications
of lackluster global chocolate demand.
Cocoa bean futures advanced about
3% through last Thursday and climbed
steadily during February, propelled mainly by speculative activity amid mixed fundamentals. Futures remained well below
November-December highs. MBN

Dried egg whites

I.C.E. cocoa futures

f.o.b. plant, $ per lb

22.25

Nearby contract, $ per tonne

$3,500

18.25

$3,300

14.25

$3,100

10.25

$2,900

6.25
F

M

A

N

bakingbusiness.com / world-grain.com

$2,700
F

M

A

N

Ingredient Week

Egg products
- Change from - Year
Eggs
Feb. 26
Feb. 19 Feb. 12
ago
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
58.00 @ 63.00
-
-5.00
78.00
Checks
41.00 @ 46.00
-
-4.00
65.00
Grade A, Large 93.50 @ 105.50 -24.00 -62.50 125.50
Grade A, Med. 75.50 @ 82.50
-15.00 -54.50 110.50
Dried products - f.o.b. plant, $ per lb
Whole
3.10 @ 3.20
-.10
-.25
3.45
Whites
6.25 @ 6.50
-.25
-.50
8.50
Yolks
2.65 @ 2.75
-.25
-.25
1.90
Blends
(+ sweetener) 2.65 @ 2.75
-.20
-.35
3.20
Frozen products - less than truckload, f.o.b., $ per lb
Whole
0.72 @ 0.74
-.02
-.08
0.79
Whites
0.78 @ 0.80
-.02
-.02
0.88
Sugared yolks 1.00 @ 1.05
-.15
-.15
0.95
Salted yolks
1.00 @ 1.05
-.15
-.15
0.95
Liquid products - pasteurized, f.o.b., $ per lb
Whole
0.50 @ 0.55
+.05
-
0.60
Whites
0.60 @ 0.65
-
-.05
0.80
Yolks
1.00 @ 1.05
-.20
-.25
0.72

Cocoa
$ per lb
- Change from -
Year
Ratios (East coast) Feb. 26
Feb. 19 Feb. 12 ago
Butterfat ratio N.Y. 2.11 @ 2.16
-.03
-.02
2.12
Cake ratio N.Y.
.78 @ .83
-.01
-.02
.84
Powder ratio N.Y. .89 @ .97
-.03
-.05
.84
Cocoa Powder (East coast) - $ per lb
- Change from -
Feb. 26
Feb. 19 Feb. 12
10-12% natural 1.19 @ 1.29
-
-
10-12% alkalized 1.32 @ 1.42
-
-
Red Alkalized
1.40 @ 1.55
-
-
Black Alkalized 1.58 @ 1.68
-
-
16-18% natural 1.39 @ 1.49
-
-
22-24% natural 1.44 @ 1.54
-
-
I.C.E. cocoa futures - $ per tonne
Feb. 26
Feb. 19
March
2,882
+46
May
2,888
+31
July
2,886
+30

Year
ago
1.15
1.20
1.20
1.45
1.35
1.40

Feb. 12
+55
+15
+16

Milling & Baking News XMarch 1, 2016 / 39
http://www.npisoy.com
Milling & Baking News - March 1, 2016

Table of Contents for the Digital Edition of Milling & Baking News - March 1, 2016
