National Blueberry Month

Strawberries have the month of May and blackberries a September day, but July is all about celebrating tiny, but mighty, blueberries.

More than 13,000 years old and indigenous to North America, blueberries were once a dietary staple for many Native Americans, who also used the little blue fruit as a meat preservative and in medicines.

According to the Blueberry Council, the blueberry became domesticated in the early 1900s through the efforts of a farmer’s daughter, Elizabeth White, and Dr. Frederick Coville. In 1916, they produced the first commercial crop of blueberries in Whitesbog, New Jersey.

Today, blueberries are commercially grown in 38 states. While Ohio is among the 38, it is overshadowed by the top-producing states of Michigan, New Jersey, Oregon, North Carolina, Georgia and Washington. However, scientists at The Ohio State University are currently researching how to increase blueberry production within the state to help growers capitalize on the increasing popularity of the fruit.

“We want to help Ohio growers increase their acres of blueberries to try to get more on par to what growers in neighboring states, such as Indiana and Michigan, are doing,” said Gary Gao, an Ohio State University Extension specialist and professor in a Farm and Dairy article.

Data from the Blueberry Council shows that North American consumption of blueberries grew from 283 million pounds in 1995 to 853 million pounds in 2011. Much of that growth has been attributed to the health benefits associated to the little berry.

According to the Blueberry Council, blueberries are:

• Low in fat and calories — A one-cup serving has 80 calories and is nearly fat free
• High in dietary fiber — A handful of blueberries can help you meet your daily fiber requirement
• Full of phytonutrients — Blueberries contain polyphenols, a substance that has antioxidant and anti-inflammatory properties
• Packed with vitamin C — One serving delivers nearly 25 percent of the recommended daily intake
• An excellent source of manganese — This mineral helps bone growth and turns carbs, protein and fat into energy

If you want to celebrate National Blueberry Month, there are blueberry farms throughout the state where you can pick your own. Visit www.pickyourown.org to find a farm near you.

Photo obtained from: www.seasonedfork.com

May is National Beef Month

The National Cattlemen’s Beef Association (NCBA) celebrates beef all month long as beef farmers nationwide are gearing up for grilling season and an increased demand from consumers.

As backyard gourmets fire up their grills, the summer season witnesses a surge in retail beef sales. It’s prime time for outdoor cooking, especially with the observance of three major holidays – Memorial Day, Independence Day and Labor Day.

Seventy percent of grill owners barbecue on Fourth of July. Memorial Day is the second most-popular grilling day at 62 percent, while Labor Day is third at 55 percent (NCBA).

With the economy in recession, beef prices have been significantly reduced, with some cuts experiencing a 3-to-12 percent cost decrease, according to the Beef Checkoff, a producer-funded marketing and research program designed to increase domestic and international demand for beef.

With beef costs on the decline, coupled with the emerging grill season, beef producers and industry partners are ardently promoting their products with aggressive advertising, trade-show appearances, grocer promotions and partnerships.

BeefUSA is a Web site dedicated to furthering the success of the beef industry with links to health and farming information for consumers, producers, retailers, restaurateurs and industry partners.

Industry Beef Bites (Source: NCBA unless otherwise noted)

• Christopher Columbus brought cattle to America during his second visit in 1943.
• The U.S. beef industry is worth an estimated $175 billion with cattlemen conducting business in all 50 states and operating 800,000 individual farms and ranches.
• A smaller cowherd and fewer cattle in feedlots have provided generally smaller beef supplies in 2009 (Chris Hurt, Purdue Extension agricultural economist).
• 2009 retail beef prices have averaged $4.33 per pound compared to 2008’s $4.16 per pound price but are still greater than foodservice beef sales (Hurt).
• Fifty percent of beef sales come from foodservice (Hurt).
  

Health-conscious consumers tend to stray away from beef and opt for chicken and seafood fare instead. Many Americans link beef with cardiovascular health issues, but eating beef in moderation is healthy. The NCBA works to promote the health benefits of beef at BeefNutrition.org. The USDA has classified 29 cuts of beef as “lean,” including round, sirloin and flank, though the most popular cut of beef consumed in the U.S. is ground beef.

Nutrition Beef Bites (Source: NCBA)

• A serving qualifies as "lean" if it has less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5-ounce serving.
• A 3-ounce serving of lean beef provides 51 percent of the daily value for protein total.
• A 3-ounce serving of lean beef contributes less than 10 percent of daily calories to a 2,000-calorie diet.
• Beef provides 10 essential nutrients, including iron, phosphorous and selenium and is the No. 1 food source for including zinc, protein and vitamin B.
• Beef is a source of creatine, an acid that helps in supplying energy to the nerve cells and muscle.

As temperatures rise, have you thought about what you’ll be grilling this season? For recipe ideas, visit BeefItsWhatsforDinner.com.

How does beef stack up compared to other protein options in terms of taste, cost and availability? Do you think health facts about beef contribute to beef sales? What can the beef industry and beef-industry partners do to increase sales?