Milling & Baking News - March 28, 2006 - 49

I N G R E D I E N T



Dairy Products

Additional sharp declines in dry milk
products attracted considerable attention
last week. In particular, whey broke 2½c
a lb, for a loss of 3¼c over the past two
weeks. Whey protein concentrate lost 3c a
lb, off 4½c over two weeks. While nonfat
dry milk generally was steady, West coast
high-heat declined 2c a lb. Buttermilk powder was down 1c a lb and showing marked
softness. Caseinate declined 5c a lb.
Lower pricing reflected ongoing
heavy milk supplies throughout much of
the nation. Dryers were operating close
to maximum, and inventories continued
to build. Resellers were noticeably more
active in many key areas.
The Midwest again provided leadership
for the setbacks. Both eastern and West coast
participants sought to keep pricing more in
line with recent downward adjustments.
Cash cheese prices were mixed. Mozzarella demand was strong, other types
only fair. Production remained heavy.
The U.S. Department of Agriculture tenders April 4 for 25.2 million to 72.5 million lbs of mozzarella, 15.2 million to 57.7
million lbs of process and 15.9 million to
36.2 million lbs of natural American for
delivery July 2006-June 2007. MBN

 Egg Products

Egg product pricing was irregular last
week, although downturns were more
evident. Although Easter and Passover
were some weeks off, the market appeared to lose much of its momentum,
and some participants concluded prices
already had topped. Others suggested a
late rally might yet take place.
Dried yolks were down 7c a lb with burdensome inventories in evidence. Whole

W E E K

Dairy products
egg solids were off 2c. Blends were 3c easier. Egg white solids were steady to firm.
The frozen market was 1c off to 1c up. Liquid products were steady to 1c up.
Active demand for egg whites was
creating a surplus of yoke, primarily in
the dried market. Because of the backlog,
some processors halted separating while
others continued, reflecting worldwide
active demand for albumin.
Nest runs lost 1c a dozen. Checks were 1c
higher. Some in the trade reportedly were
paying premiums to obtain material. MBN

 Cocoa

Scattered forward trading transpired
in cocoa powder last week, even as some
prices dipped. Natural was steady, while
red alkalized eased 5c a lb.
Some processors campaigned for 2007
contracts. Users received a strong message
that current numbers represented recent
lows and merited buyers' attention. While
some in the trade normally do not cover
the next year until much later in the current
year, there were indications some early contracting was under way at the lower levels.
A relatively quiet situation again prevailed in the Ivory Coast. MBN

Cocoa
$ per lb

- Change from - Year
Mar. 24 Mar. 17 Mar. 10 ago
Butterfat ratio N.Y. 2.70@ 2.80 -
-.05 2.85
Cake ratio N.Y.
.45@ .55
-.05 -.10
.70
Powder ratio N.Y. .69@ .76
-.01 -.01
.83
Cocoa Powder (East coast points, $ per lb)
10-12% natural
.47@ .52
-
-
.65
10-12% alkalized .57@ .62
-.08 -.08
.75
Red alkalized .65@ .75
-.05 -.05
.90
Black alkalized .75@ .85
-.05 -.05
.95
16-18% natural
.52@ .57
-
-
.70
Red alkalized .75@ .85
-.05 -.05
.95
22-24% natural
.55@ .60
-
-
.73
Red alkalized .78@ .88
-.05 -.05
.98

f.o.b. plant, $ per lb

- Change from - Year
Mar. 24
Mar. 17 Mar. 10
ago
Whey powder
.31 @ .32½ -2½c
-3¼c
.24
Lactose
.23 @ .25½
-
-
.16
Whey protein concentrate,
(34% edible)
.67 @ .70
-3c
-4 ½c
.76½
(80% edible)
1.90 @ 2.10
-
-
1.90
Whey protein isolate
(90% edible)
2.80 @ 3.00
-
-
3
Nonfat dry milk high-heat
Central/East
.93 @ 1.03
-
+1c
.97
West
.84 @ .92¾
-2c
-6c
.97
Nonfat dry milk medium-low heat
Central/East
.84 @ .86
-
-
.95
West
.81 @ .82
-
-2c
.95
Buttermilk powder .78 @ .87
-1c
-1c
.94½
Casein - acid
3.08 @ 3.27
-
-
3.27
Casein - rennet
3.15 @ 3.27
-
-
3.27
Caseinate
(f.o.b. ports)
3.35 @ 3.60
-5c
-5c
3.65
Butter (U.S.D.A.)
...
...
...
...
Butter 93AA (C.M.E.) 1.15½
-1½c
- ½c
1.55
Cheese $ per lb, Central
Cheddar (Blocks 40#) 1.89½
+1¾c +2½c 2.04¾
Cheddar barrels
1.13
-
+2½c 1.56½
Cheddar powder
...
...
...
...
Mozzarella
1.86
+1¾c +2¾c 2.06¾
American 5# loaf
1.57
-1¾c
+¾c
1.81½

Egg products
- Change from - Year
Eggs
Mar. 24
Mar. 17 Mar. 10
ago
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
28.00 @ 31.00
-1.00 +2.00
23.00
Checks
16.00 @ 18.00
+1.00 +1.00
12.00
Dried products
f.o.b. plant, $ per lb
Whole
1.38 @ 1.53
-.02
-.02
1.35
Whites
2.70 @ 2.95
-
+.08
2.32
Yolks
1.27 @ 1.45
-.07
-.07
1.35
Blends
(+ sweetener) 1.25 @ 1.35
-.03
-.03
1.33
Frozen products - pasteurized, less than truckload
Whole
0.47 @ 0.49
+.01
+.01
0.35
Whites
0.42 @ 0.45
-
+.01
0.35
Sugared yolks 0.58 @ 0.60
-.01
-.01
0.52
Salted yolks
0.55 @ 0.58
-
-
0.50
Liquid products - pasteurized, f.o.b.
Whole
0.31 @ 0.33
+.01
+.03
0.30
Whites
0.34 @ 0.36
+.01
+.04
0.28
Yolks
0.38 @ 0.40
-
-.02
0.46

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Milling & Baking News - March 28, 2006

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