CCBA MOOOVING
This year's California Cheese and Butter Association Conference was held
at Rancho Las Palmas Marriott in Rancho Mirage April 22 - 24th. Topics
that were discussed: Do's and Don'ts of Organics, L.A. County Fair,
Country of Origin, Current Trends in FDA Regulatory Affairs, A Live Fresh
Mozzarella Presentation, Tracking the Trends, and a panel discussion on
Cheese As An Ingredient.
High points from the Do's and Don'ts of Organics was learning how labeling
needs to be handled in order to call a product organic according to the FDA.
In order to label a product Organic, 95% of the ingredients must be organic.
Only with a 95% organic item are you able use the FDA seal and the Organic
seal on the products. A Made with Organic item must contain 70% organic
ingredients. You cannot use any seals but can say "Made with Organic . . .".
Lastly, anything made with less than 70% or that has an ingredient that is
prohibitive, is not to be classified as organic. There is a national list
that has been reviewed by a board that classifies whether an ingredient is
prohibitive. Organic products are a $15 Billion industry in the United States.
30% of the business comes from fruits and nuts and 70% is comprised of processed
items such as milk, cheese and canned goods.
Country of Origin has been a hot topic the past couple of years. Many
countries have been trying to claim the name of their cheese and not let it
be used in other countries than their own. Examples are Feta and Parmesan.
Many believe that the name Feta can only be used if the product is made is
Greece. Some associate this like wine.
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The
Newsletter of the California Cheese & Butter Association 
JULY 2004 Lisa Waters, Editor Wine has a name based upon the region that it comes from. Cheese has been an exception because when people Moved from other countries, they brought the recipe with them and began reproducing what they had back home. Instead of calling the cheese by a different name, they brought the name along as well. Some argue that these people who are making cheese from a new location have muddied the waters and not making quality product that is the same as when it began. This will continue to be a heated topic for the next couple of years when a decision will be made.
The CCBA's focus this year is to continue to be active in the legislative
process on California related topics that pertain to the dairy industry.
They will be promoting interest in Dairy Science through the scholarship
program, and will work with its members to build awareness in this category
through education, promotion, and marketing events.
Dates to Remember
Don't forget to mark your calendars for CCBA's 2005 Convention being held
at the beautiful Lodge at Sonoma in Sonoma, California. David Viviani
(Sonoma Cheese Company) will chair the event. The convention committee
will be selected soon!.
If you're interested in seeing what the Lodge at Sonoma resort has to offer,
visit our website at www.cacheeseandbutter.org
and click on the "Events" button for a look at the Lodge's website!
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The CCBA maintains a scholarship fund that was established in 1980. The scholarship fund supports scholarships to students engaged in dairy related studies at University of California at Davis and at California Polytechnic University at San Luis Obispo.
We would like to thank all of the companies for their generous contributions. Since 1999, donations have been received from:
Arla Foods, Inc.
With the rising cost of tuition, books and activities, it is now more important than ever to maintain the scholarship program so we can award these deserving students and keep them involved in our industry.
If you are interested in making a contribution to the CCBA scholarship fund, checks can be made out to California Cheese & Butter Association and mailed to:
Joanne Mesta, CCBA Treasurer
The CCBA is a "Tax Exempt Organization 501 C 6". All donations are greatly appreciated!
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Any misspellings or misinformation are the sole responsibility of the editor. Suggestions, additions, or comments are very much appreciated. | ||||||||||||||
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Past newsletters: |
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