CLFP Insider
California League Of Food Producers
Feature Column
Article provided by Amy Wolfe, MPPA, CFRE, President and CEO, AgSafe and Trudi Hughes, Government Affairs Director, CLFP Processors often remark that one of their biggest challenges doing business today is being aware of the countless local, state and federal regulations impacting day-to-day operations. There is certainly no shortage of laws dictating how to keep workers safe and healthy. And while most processors want to protect their employees from the hazards inherent in this industry, it’s easy to become overwhelmed with the pages upon pages of legal requirements.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index.asp?aid=192260&issueID=26121 to view the full article online.
Robert Clare Pearl, Sr. (Bob) died on August 30, 2012 of natural causes. He was born on August 7, 1925 in Lockeford, California, a small town east of Lodi, California. After graduating from Lodi High School in 1942, he attended UC Berkeley, which eventually led him to living in Davis while he attended the Davis Farm School. And, in June 1945, Bob married Suzanne Paula Brown, his junior high school sweetheart whom he met while they were both attending California Junior High School in Sacramento, California.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index.asp?aid=190159&issueID=26121 to view the full article online.
Capitol News
Sunday, September 30, 2012 was the deadline for the Governor to sign or veto the hundreds of bills sent to him by the Legislature. The CLFP staff worked hard to proactively push for the passage of important measures regarding AB 32 Cap-and-Trade allowances and State and Regional Water Board reform. In addition, CLFP staff worked to stop the passage of bills that would increase energy rates and create screening tools to identify "disadvantaged communities" which could result in more regulatory burdens and exposure to liability for companies doing business in these communities.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index.asp?aid=191998&issueID=26121 to view the full article online.
Regulatory Insights
On Monday September 24, AB 32 stakeholders got their first look at the latest team hired by CARB to work through the increasingly vexing issues surrounding the upcoming November auction. Pursuant to an agreement with the University of California Energy Institute, CARB has contracted with the Emissions Market Assessment Committee (EMAC) to provide expert analysis and advice on the cap-and-trade market design, operation and monitoring.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index.asp?aid=192083&issueID=26121 to view the full article online.
Based on recent studies, it is a near certainty that the upcoming cap-and-trade regulation will cost most food processors at least $1.5 million to $2.5 million to buy carbon allowances in the 2013-2020 time period. According to a case study done by Andrew Chang and Associates, estimated compliance costs for fruit and vegetable processors alone could run as high as $150 million by 2020. Add to this the very real potential that the auction may not function properly or be manipulated by speculators. Simply put, the cap-and-trade regulation poses real financial and compliance risks for food processors in the coming years.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index.asp?aid=192082&issueID=26121 to view the full article online.
Announcements
The California Black Ripe Olive was invented by a housewife in the late 1800s. Mrs. Freda Ehmann, a widowed immigrant from Germany, developed an improved process to cure ripe olives. In order to avoid the previous result of unattractive mottled green and brown olives, she created a multiple-day process that starts by putting the olives in a lye curing solution that leaches the bitterness out. This is followed by a series of cold water rinses, which removes every trace of the curing solution and during which pure air is bubbled constantly through the olives. This air is what creates their natural, rich dark color – the California Black Ripe Olive! Mrs. Freda Ehmann is considered the "mother" of the canned olive industry due to her ingenuity.
