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ARM AND Q anch F I ULLETIN Vol. 22, No. 9 September 1967 K N O W YO U R G RA D ES S. R. Smith, Administrator with the Con sumer and Marketing Service, says that U.S. Department of Agriculture grades for food help protect four basic consumer rights: (1) the right to be safe, (2) the right to be in formed, (3) the right to choose, and (4) the right to be heard. informed on food quality by USD A grades will have the information he needs to choose intel ligently. Since the USDA grade means the same thing in any store, in any part of the country, and at any time of the year, it makes choice between products and between prices a meaningful process. To be heard. The consumer who buys by To be safe. The official USDA grade shield may be used only on foods that are clean and USDA grade makes his voice heard in the wholesome. In the case of meat and poultry, marketplace and all the way back to the the product must first pass a rigid Government producer. Buying by grade does not mean inspection for wholesomeness before it is eligi buying only the best — it means a choice of ble for grading. In order for other food prod qualities. Sometimes a lower grade is very ucts to carry the grade shield, strict require satisfactory for a particular purpose and can ments for sanitation must be met in the plant, mean a saving in money. equipment, and operating procedures. The “economic votes” cast by consumers To be informed. The U.S. grades are plainly through their purchases of USDA Choice marked on the package or on the product, grade beef have resulted in a large increase in thereby providing the food shopper with re the production of this quality of beef, says liable, impartial information on quality. Food Mr. Smith. About three-fourths of the beef is the only consumer product for which such grades are now rated as Choice quality. Foods service is provided by Federal and state most commonly carrying the USDA grade governments. The USDA’s Consumer and Mar mark include beef, lamb, chicken, turkey, but keting Service, in cooperation with state depart ter, and eggs. Grades are also available for ments of agriculture, offers grading services to many other products, but they are not as processors and packers on a voluntary basis. A widely used. fee is charged for these services; processors and The kinds of meat which are graded are packers paid nearly $29 million for grading beef, veal, calf, lamb, yearling mutton, and services during the fiscal year ended June 30, mutton. The grade names are U.S. Prime, U.S. 1967. Choice, and U.S. Good; however, mutton is To choose. The consumer must be well in not eligible for the Prime grade. The next formed in order to choose wisely. Thus, the three lower grades of beef — U.S. Standard, right to be informed and the right to choose U.S. Commercial, and U.S. Utility — are must go hand in hand. The consumer who is sometimes found on retail counters. There are F E D E R A L R E S E R V E DALLAS, B A N K TEXAS OF D A L L A S also lower grades for each of these meats, but they are not likely to be seen in retail stores. The kinds of poultry graded are turkey, chicken, duck, goose, guinea, and squab. The grade names are U.S. grade A, U.S. grade B, and U.S. grade C. Poultry grades are based on the conformation of the bird (the propor tion of meat to bone); the amount of fat in and under the skin; and the absence of or de gree of defects, such as cuts, tears, and bruises. The “class” of the bird (which appears on the label) is a guide to tenderness and to the ap propriate cooking method. Eggs are graded for both quality and size, but there is no relation between the two char acteristics. Grade names for quality include Fresh Fancy Quality or U.S. grade AA, U.S. grade A, and U.S. grade B. For size, the names are U.S. Jumbo, Extra Large, Large, Medium, Small, and Peewee. Official egg sizes are based on weight-per-dozen, and the varia tion of sizes of individual eggs within a dozen is limited by the standards. though most of the trading in food below the retail level is done on the basis of USDA grades. In general, processors and packers will carry the USDA grade shield on their products only when they feel it will give them a merchandis ing advantage or when consumers or retailers demand it. Nevertheless, many foods do carry the USDA grade mark. Mr. Smith says that it pays to learn to recognize the grade mark and to know what it means. It can help the pur chaser to know more about what he is buying, to compare prices of foods in different stores, and to get the most for his money. Spanish-American Youths In Texas Favor Nonfarm Jobs With the wholehearted approval of their families, many young Spanish Americans in Texas are not following in the footsteps of their parents, reports the Economic Research Serv ice. Farm work has traditionally been one of the major occupations of Spanish Americans living in Texas; however, in recent years, many of these persons — especially the younger ones — have abandoned farm work in favor of non farm employment. Dairy products which are graded are but ter, cheese, Swiss cheese, and nonfat dry milk. A quality control program and “Quality Ap The Texas Agricultural Experiment Station, proved” rating are available for the following in cooperation with ERS economists, conducted products: process cheese, cottage cheese, sour a survey of 544 Spanish-American household cream, and buttermilk. heads in two areas of Texas — rural Atascosa Most fresh fruits and vegetables are packed County and urban San Antonio. The survey and sold on the wholesale market on the basis illustrates both the role of education and the of U.S. grades. There are standards for 72 extent of occupational shifts occurring between different kinds of commodities. In addition, younger-generation Spanish Americans and there are 13 “consumer standards” developed their parents. for use at the retail level. The typical range of In the city, the principal occupational differ grades used for fresh fruits and vegetables at the wholesale level includes U.S. Fancy, U.S. ences between the generations occurred in the No. 1, and U.S. No. 2. Grades for fresh fruits smaller proportion of unskilled laborers and and vegetables are determined on the basis of the larger proportion of white-collar workers the product’s color, size, shape, degree of ma among the young Spanish Americans as com turity, and freedom from defects. Grades have pared with their parents. White-collar workers also been developed for a large variety of comprised about 30 percent of the youngerprocessed fruits and vegetables, as well as for generation work force, while laborers accounted a number of related products, such as peanut for less than 20 percent. Among the house butter, jams, jellies, pickles, olives, honey, and hold heads, these proportions were reversed. orange juice crystals. In large part, the occupational changes by Consumers will not find all of these foods the younger generation were made possible by identified by grade in the grocery store, al significant gains in educational attainment. The younger generation achieved an educa tional level which was double that of their parents and almost on a par with the educa tional level of the non-Spanish population around them. Average years of schooling com pleted by younger rural and urban Spanish Americans were 8 and 12 years, respectively. The report shows that most of the household heads had high aspirations for their young children. This fact was true particularly in San Antonio, where family heads hoped that their sons and daughters would seek careers in pro fessional fields. Bossy Helps Abroad A record 23,500 U.S. dairy breeder c attle joined the technical ex perts going abroad last year to upgrade foreign agriculture, points out the Statistical Reporting Service. The purpose of the mission was to inau gurate high-output herds and to breed up the exist ing dairy strains. Many foreign herds have been based on dairy strains developed in Europe; however, European cattle often do not equal the milk output of U.S. cattle. In a recent test, for example, registered German and Dutch Holsteins, placed alongside Amer ican Holsteins and under the same conditions, fell short by as much as a third of the 15,000pound production level of U.S. animals. Moreover, U.S. dairy cattle have proved to be adaptable to foreign regions. Although some of the cattle are shipped to vacation areas such as Bermuda, most of the animals go where livestock conditions are poor by modern standards. Even so, they are expected to thrive and to benefit native herds. exports went to other countries in North and South America. The largest number, 12,000, was shipped to Mexico; and the second highest, 3,500 head, went to Italy. Sturdy W h eat Sturdy is a new variety of hard red winter wheat that is adapted to irrigated regions and other high-production areas of Texas. It is the first short-statured commercial variety of hard red winter wheat available to growers, accord ing to the Texas Agricultural Experiment Sta tion. Sturdy wheat is usually from 6 to 10 inches shorter than most commercial varieties; moreover, it has strong straw and is resistant to shattering. Sturdy wheat plants have rather broad leaves. Seedling growth is moderately erect; conse quently, the variety is well suited for winter forage uses. The new wheat is highly resistant to the races of leaf rust present in Texas during the period of its development but may not be resistant under all conditions. It is susceptible to prevalent stem rust races and to powdery mildew. The maturity of Sturdy wheat is about mid way between that of the Triumph and Caddo varieties. In central Texas, the new wheat type frequently heads 4 days earlier than does Caddo, but there is less difference at higher elevations in northwest Texas. Yields of Sturdy wheat under irrigation and in the 35- to 40-inch rainfall belt of central Texas have been equal to those of the best commercial varieties. Furthermore, the new wheat has not lodged, even at yield levels of 60 to 70 bushels per acre. Under dryland farming conditions in the 15- to 25-inch rain fall areas, Sturdy wheat has not produced yields equal to those of standard height com mercial varieties; consequently, it is not rec ommended for these areas. Based on a trade-estimate price of $500 per animal, the sale of U.S. dairy breeder cattle The test weight of Sturdy wheat is equal to for export in 1966 was valued at $11.7 mil lion, or an all-time high. Most of the animals that of older varieties, such as Comanche, but were paid for by private stockbreeders, al is not equal to the test weights of Tascosa, though foreign governments made some of the Kaw, or Caddo. Limited tests of winter-hardi initial purchases. The majority of last year’s ness in regional trials indicate that Sturdy wheat may not be sufficiently winter-hardy for Farm Land Prices wheat-growing areas north of the Texas High Farm real estate prices in the Nation rose 7 Plains. Growers in adjoining states should con percent during the year ended March 1, 1967, tact their nearest agricultural experiment sta according to a recent report of the U.S. De tion for information on the new wheat variety. partment of Agriculture. The national index Grain of Sturdy wheat, from many locations of value per acre reached 160 percent of the and from both irrigated and dryland produc 1957-59 average. Regional increases ranged tion, has been tested extensively for quality. from 1 percent in the Pacific States to 9 per In all instances, it has been equal to the best cent in both the Lake States and Corn Belt quality varieties of hard red winter wheat. regions. Gains of 12 percent were recorded for Flour yields, gluten strength, and bread char Iowa and Missouri. The USDA says that sharp acteristics of the new wheat variety were out reductions in the availability of credit and in creases in interest rates held the November standing in all tests. 1966-March 1967 advance to 2 percent na tionally. Smaller C alf Crop Expected Among the states, only Florida showed a The 1967 national calf crop is expected to decline in the average value of farm real estate total 43.1 million head, or 1 percent less than for the year ended March 1. California values the 1966 figure, according to the Statistical were unchanged for the year, despite a 3Reporting Service. The number of cows and percent decline during the November 1966heifers 2 years old and older on January 1, March 1967 period. In Montana, Idaho, New 1967, was 49.8 million head, also 1 percent Mexico, and Arizona, decreases of 1 percent below a year earlier. The number of calves ex were registered for the 4-month period. pected to be born during 1967, expressed as The following table shows the indexes of a percentage of cows and heifers 2 years old and older at the beginning of the year, is farm land prices (1957-59 = 100) for the states of the Eleventh Federal Reserve District placed at 86 percent, the same as in 1966. for March 1, 1967, together with comparisons Compared with a year ago, the 1967 calf with a year earlier and November 1, 1966. crop in the states of the Eleventh Federal Mar. 1, Nov. 1, Mar. 1, Reserve District is expected to be about un 1967 1966 1966 State changed in Oklahoma and Texas but down 4 percent in Arizona, 5 percent in Louisiana, Arizona .......... . . . . 165 155 167 and 2 percent in New Mexico. 187 176 Louisiana........ . . . . 195 161 154 New Mexico . . . . .. 160 179 169 Explosion Puffing Oklahoma . .. . . .. . 181 168 165 T e x a s .............. . . . . 172 Explosion puffing of fruits and vegetables, a process devised by scientists with the Agri Rice is the only cereal which has shown a cultural Research Service, makes possible the substantial increase in per capita food use in dehydration of large pieces of these products the United States, according to the Statistical so that only 5 to 6 minutes are required for Reporting Service. Per capita consumption of their reconstitution, according to Mrs. Gwen wheat and other grains has been declining, Clyatt, Extension Consumer Marketing Spe although the use of a few individual items — cialist with Texas A&M University. Approxi such as macaroni, wheat breakfast cereals, mately 20 minutes are required for the cooking of those foods that are dehydrated convention and some corn products — has risen. The use ally. The nutritive value of foods processed by of rice in cereals increased from about 1.3 explosion puffing is not affected, and the cost million hundredweight in the midfifties to ap of the process is about the same as that in proximately 2.0 million hundredweight in the volved in conventional dehydration. early sixties.
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