HMNA News

Held July 28th at Nani Mau Gardens, the 2018 HMNA annual meeting featured a host of presentations from researchers and industry leaders from across Hawaii. The conference was highlighted by presentations from students and staff from the University of Hawaii's College of Tropical Agriculture. Among other topics, researchers shared findings on macadamia felted coccid, flowering patterns, mulch applications, and variety trials in macadamia nuts. The afternoon keynote speaker was Howard Dicus of HawaiiNewsNow. Dicus relayed a cautious but positive outlook on the state of the global economy amidst a growing US GDP and responded to audience questions with his take on current US economic policy.

The presentations were supplemented by an equipment showcase and trade fair, highlighting the technological trends in the industry. Macadamia growers were able to get a look at different mechanical harvesting options ranging from sweepers and pinwheel style harvesters to other unconventional methods.

As macadamia harvest rolls along, early indications point to a good overall harvest on Hawaii Island. Reports out of all regions say the 2016-2017 crop should meet or exceed expectations, a promising development after early concerns of reduced yields.

In addition to good yields, reports from processors are that kernel quality is excellent and significantly better than last year. Processors are also eager to keep receiving deliveries as harvest continues into the spring.

Earlier this year there was significant concern with a late-starting flowering period which is usually a strong predictor of overall yield. In addition, there were worries over a lack of rainfall in Ka’u and South Kona as well as flowering blights in high-moisture areas of the island. It seems the crop recovered with a strong nut set, and a late flowering period stretching into early summer.

The timing of the drop has varied with most of the crop already in from Hilo, and Kohala. On the flip side, South Kona and Ka’u are in the midst of a heavy November nutdrop with farmers waiting for more crop to come down.

The main limiting factor affecting this year’s production looks to be infestations of Macadamia Felted Coccid, especially in the southern part of the island. We don’t know how much the pest will inhibit yields, but it is one of the main concerns as we wrap up harvest.

Aloha to all,

With the 2016 Hawaii Legislative session right around the corner, it is important that the HMNA take the necessary steps to ensure legislation favorable to the industry is introduced and ultimately is passed.

While the MFC bills previously introduced were focused on funding for Hawaii Department of Agriculture and University of Hawaii to complete research, the type of legislation we propose needn’t be focused solely on research funds for MFC. We should also consider legislation for chemical subsidies for products used in MFC treatment and funding for a state-run insectary to mass-rear MFC predators such as lady bugs, predatory wasps, and other beneficial insects. Proposals need to be submitted ASAP and require the support of the entire industry in order to be taken seriously and to be passed. We also need to ensure that if the bills pass that the funding is released on a timely basis. The state funding for MFC research from the last 2 years was only just released to CTAHR.

Aside from Macadamia-specific legislation, several bills are being introduced by the Hawaii Farm Bureau that will be vital to agriculture in Hawaii. Attached is a list of these bills that are being introduced, as was assembled by the HFBF Government Affairs Committee, led by Randy Cabral. It is important that the HMNA follow and support this legislation. This will come in the form of submitting testimony, meeting with Senators and Congressman, and staying informed on what is occurring.

While we may have our differences of opinion on certain issues, we need to put these differences aside. Our industry will only have the power to promote meaningful progress if it stands united when it matters most.

Mahalo,

Bonnie Schoneberg
Research Committee Chair

Recall -- Firm Press Release from FDA.gov website

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Contact:
Consumer:
888-272-8780

FOR IMMEDIATE RELEASE – September 2, 2015 – Brooklyn, NY –Sincerely Nuts Inc. of Brooklyn, NY, is recalling packages of Sincerely Nuts Macadamia Nuts (Raw) Whole and Sincerely Nuts Macadamia Nuts (Raw) Unsalted Halves and Pieces because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The affected Sincerely Nuts Macadamia Nuts (Raw) Whole and Macadamia Nuts (Raw) Unsalted Halves and Pieceswere distributed nationwide via online sales through the company’s website www.sincerelynuts.com from June 16, 2015 through August 10, 2015, and at www.amazon.com.

The recalled product was packed in clear, flexible plastic packages:

Sincerely Nuts Macadamia Nuts (Raw) Whole was sold in 1 lb., 2 lb. and 5 lb. packages bearing Lot Number T7R1A22045 and EXPIRES: 1/2016 stamped on the back label.

Sincerely Nuts Macadamia Nuts (Raw) Unsalted Halves and Pieces come in 2 lb. packages bearing EXPIRES:11/2015 stamped on the back label (there is no lot code). New product will have a lot number.

No illnesses have been reported to date in connection with this problem.

The recall is a result of routine testing by a contracted private laboratory which revealed the presence of Salmonella in the 2 lb. packages of Sincerely Nuts Macadamia Nuts (Raw) Whole and Sincerely Nuts Macadamia Nuts (Raw) Unsalted Halves and Pieces. Production of the product has been suspended while FDA and the company continue their investigation as to the source of the problem.

Consumers who have purchased Sincerely Nuts Macadamia Nuts (Raw) Whole and Sincerely Nuts Macadamia Nuts (Raw) Unsalted Halves and Pieces are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-888-272-8780, Monday – Friday, 9:00 am – 3:00 pm, EST.

Mahina Mele Farm of Captain Cook, Hawaii, is recalling one lot of its macadamia nuts and related nut products after testing by the U.S. Food and Drug Administration (FDA) found Salmonella.

To date, no illnesses have been reported in connection with these products. In the interest of public health and safety, all products processed from this batch of macadamia nuts are being recalled.

The following products are involved in the recall. They were distributed to retail stores from May 26-29, 2015, primarily on the East Coast and in Hawaii.

Customers who have purchased the above products should not consume them and should return them to the store where they were purchased for a full refund or replacement. Mahina Mele Farm will reimburse the wholesaler for any returned product.

These products were shipped May 26-29, 2015, and are from LOT #016. Anyone with questions may call Jason or Kollette Stith at (808) 328-8987.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected withSalmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.

In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (e.g., infected aneurysms), endocarditis and arthritis.

To sign up for a free subscription to Food Safety News, click here

Hawaii Macadamia Nuts, Final Season Estimates
From NASS RFO Pacific Region e-mail newsletter

Larger Crop and Favorable Prices Increase 2014-2015 Value

Hawaii 2014-2015 macadamia nut utilized production is estimated at 46.0 million pounds (net, wet-in-shell basis), up 12 percent from the previous season according to a survey conducted by the National Agricultural Statistics Service. A larger crop combined with favorable prices contributed to this season’s higher crop value.

Both in crop acreage and harvested acreage remained unchanged from last crop year at 18,000 acres and 16,000 acres, respectively. About 1.3 million trees were estimated for in crop acreage. Yields averaged 2,875 pounds per acre (net, wet-in-shell basis) for the 2014-2015 season, 315 pounds more than the 2013-

2014 season. Average moisture content for the overall crop this season was 19.3 percent compared with 20.3 percent from last season.

Farm value for the 2014-2015 crop is estimated at $40.0 million (net, wet-in-shell basis), up 12 percent from 2013-2014 season. The average farm price remained unchanged at 87.0 cents per pound. The last time prices were this high was in 1989-1990 at 89.0 cents per pound (net, wet-in-shell basis). The record high farm price was in 1988-1989 crop year at 90.0 cents per pound (net, wet-in-shell basis). See Table 3 on page 3 for the macadamia nut historical data series.

Walking around the 2015 IFT Annual Meeting & Food Expo it was evident the market for snack foods continues to drive innovation in the food and beverage industry. In fact, a recent report from Mintel revealed nearly 94 percent of Americans snack at least once a day. What is more, 50 percent of adults snack two to three times per day with 70 percent agreeing anything can be considered a snack these days.

According to the “Snacking Motivations and Attitudes U.S. 2015" report more frequent snacking may be replacing standard daily meals. Americans also claim a preference for healthier snacking with 33 percent saying they are snacking on healthier foods this year compared to last year, specifically those with simple ingredients and low calorie counts. However, they most often snack to satisfy a craving, highlighting the important role taste and flavor play on snacking behavior. Research from Mintel’s “Salty Snacks U.S. 2015" report indicates 63 percent of U.S. consumers value the taste of salty snacks more than their nutrition.

Millennials are significantly more likely to snack compared to older consumers with 24 percent of millennials most likely to snack frequently, four or more times per day, and 23 percent snacking more this year compared to last year. When compared to other generations, millennial consumers are more likely to be emotional or functional snackers. In fact, 27 percent snack because they are bored and 17 percent snack because they are stressed. Data research also shows the millennial generation snacks for function and to stay focused throughout the day with 39 percent snacking for energy.

Overall, 62 percent of U.S. consumers snack mainly to satisfy a craving. This is a strong driver for older consumers, especially those aged 55-62 (70 percent). Thirty-one percent of consumers snack for the practical reason that it’s not the right time to eat a meal. Other reasons are less functional and more emotional, with 25 percent of Americans snacking because they are bored—up from 23 percent in 2014 to 25 percent in 2015—while 16 percent do so because they are stressed.

Health plays a prevalent role in the types of snacks consumers are eating. More than one-third of snackers limit their intake of sweet snacks, such as cookies, candy and ice cream. Furthermore, 33 percent of U.S. consumers indicate they are snacking on healthier foods this year compared to last year. According to Mintel research, the percentage of U.S. adults who snack only on healthy foods has increased over time. In 2008-2009, 25 percent of adults claimed to snack only on healthy foods, compared to 29 percent in 2013-2014. Despite these increases in healthy eating habits among U.S. consumers, 60 percent desire healthier snack options.

A recent article in the New England Journal of Medicine underscores the health benefits of nuts (“Association of Nut Consumption with Total and Cause-Specific Mortality”). Researchers followed over a hundred thousand men and women over a period of several decades and concluded that nut consumption helped them stave off the Grim Reaper.

In fact, seven or more servings of nuts per week cut the risk of dying by a third! (“A serving” was defined as one ounce)

Specifically, consumers of nuts five or more times per week were found to enjoy a 29% reduction in death from heart disease; an 11% reduction in death from stroke; a 23% reduction in death from infection; a 24% reduction in death from respiratory diseases; a 29% reduction in death from kidney disease; and an 11% reduction in death from cancer.

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