4 The editorial
Chief editor Veli Saarenheimo discusses the changing markets in Finland. The chain Lidl shows growth of its food assortment. When food prices are rising Lidl might use their extensive acquisition network in order to enlarge their assortment of imported products and thus lower the prices. The situation has for the Finnish entrepreneurs up to now been rather good, as the products of Finnish suppliers have been well represented in the assortment of Lidl. The European trade union of the meat branch held its yearly meeting in Rome and discussed the future of the branch. The participants were worried about the profitability of the branch and especially concerned about the share of bovine in the assortment. Beef is still very popular and EU has been an exporter since the year 2000 even if its own production has been in slight disorder.
6 The consumption of meat is gowning
Since the year 1965 the consumption of meat dishes has doubled and the development will continue. These facts were pointed out on the seminar “Food in the Future” that was arranged by the MTT Agrifood Research Finland, Economic research.
10 At Snellman they reorganize
Within the concern the meat processing will form an own company Snellmanin Lihanjalostus Oy. The concern has also bought 77 % of the share capital of Wikholm Food Trade Ltd and is starting a HoReCa business. At Snellman they aim to become a big operator in the HoReCa branch.
12 Analyse2 shows your market position
The ordinary production figures are not enough if you want to now your position on the market. The company Analyse2, situated in Esbo, gathers information and evaluates the market position of their customers. The company has roots in the IT-branch and knows well the food branch. Analyse2 gives a “Good Service –report” from which appears the development of the market, the potential needs and consumption of the customers, the background of growth and development of different products. -The HoReCa- committee of the Finnish Food and Drink Industries Federation FFDIF appointed Analyse2 to make a report about the development of outdoor eating and now an agreement has been made with the Finnish Food and Drink Industries Federation. According to our legislation regarding competition a third party must do sampling and reports.
16 Greetings from the restaurant
The restaurant proprietors Taina and Carl-Gustav From own the restaurant Kuparipaja (The Copper Smithy) in Fiskars. They tell that the consumption of tenderloin has decreased drastically during last year. Today the customers are exceedingly interested in what raw materials are used in the dishes they order. The restaurant serves locally produced food. They bake their own bred and use ecological spelt, wheat and rye from the mill in Mustio. They also use mushrooms picked by the local population. The restaurant cooperates with the meat enterprise West Chark located in the same municipality. From West Chark the restaurant gets processed meat products and sausages. The restaurant is very pleased with the cooperation with their meat deliverers even if chief cook Juha Järvinen should like to se more game on the menu. - Last year for example we got very few mallards and had to use imported birds, concludes Juha Järvinen.
20 The meat grinder and the recipe of the month
Four reasons to visit Kuopio were the yearly autumn feast of The Finnish Association of Academic Agronomists was celebrated. 1. In Kuopio the Finnish scientific research concerning meat was started. 2. In Kuopio several employees in the meat branch began their work, in meat enterprises, dairies… 3. In Kuopio in Gust. Ranins bear cellar the choir Lipidi was established. 4. In Kuopio, in the year 1968, the meat technological training started. Kometos and the Finnish Speed Skating Association cooperate. The partners have made an agreement for co-operation that lasts until the Olympic Winter Games in Vancouver 2010. The organizations expect that the skaters bring home some medals. Unnecessary garbage bags. Each year the Finns throw away 70 kg leftovers/person. About third of these scraps are eatable food. By diminishing the garbage we can counteract the changes of climate. The food production creates greenhouse gases in various phases of the production; farming, processing, transport and storage. A campaign has started in order to diminish the leftovers and for food that counteracts the changes of climate. You find more information at www.alyttomyystesti.fi(Finfood). The stability of small entrepreneurs is based upon their local position. The small entrepreneurs use local raw materials and secure the business of other small entrepreneurs. They also know the local market and work near their customers. A professional staff, a good reputation, a fast and flexible service and delivery are also important in the competition. The Pirkka products are growing. The series will be completed with premium products of very high quality. Best quality to competitive price. There will bee about 150 different products, easy to recognize packed in black/silver colored packages. Appointments: At Järvi-Suomen Portti Niina Nikulainen has been appointed sales manager and Tero Setälä sales dirctor. Pasi Rikonen has been appointed manager at Agrifood Research Finland per 1.10. 2008. Robert Salminen will be member of the board at the PNM- companies and Mikael Nyholm has been appointed sales manager at STL-Tuontiliha. The recipe of the month is “Roast elk.”
24 The Finnishing concept makes the work in the a la carte kitchen easier
Metos sales equipment to restaurants and institutional kitchens and knows how stressful it is to work in a la cart kitchens. In spite of unexpected incidents and increase in costs the service must function. If one wants to increase the quality of the food and the service the Finishing concept is the answer. The idea of the concept is that the production and the serving are separated and are based on cook and chill. The food is prepared in big quantities in the restaurant or elsewhere. The ready prepared components are portioned on plates, chilled and stored in a cold-storage room. When served, only the gravy and the decorations are added. Six-eight minutes after the finishing the portions are ready to be served and are waiting for the waiter under an infrared lamp. Low temperatures are used in order to improve the quality of the food. The kitchen in the restaurant can be very small, function with a small staff and in spite of that to be very flexible. The Finishing concept makes it possible to serve a great number of guests quickly. The concept opens new possibilities for the meat and the convenience food industries to cooperate with the HoReCa sector.
26 Social responsibilities are also a mental effort
Public responsibility is environmental protection. The K-Citymarket in Tampere has the biggest electricity producing solar panels in Finland. It is also the only entrepreneur in Finland that produces solar energy. -The trade must live according to the customers expectations. It has a very big responsibility and must set a good example, tells the director for K-Citymarket Eero Hoikka. In the year 2000 the business property was enlarged by 4000 square meters and today K-Citymaket works in 20 000 square meters. Other entrepreneurs work also in the same business property. Director Eero Hoikka was the initiator of the solar energy project when the enlargement of the property was planned. The project was realized in cooperation with Fortum Power & Heat Oy. Kesko was the investor of the project. - The system does not have service expenses and does not cause any extra work, explains Eero Hoikka.
30 Knowledge about practice and work experience
Today there are many youth trainees in the meat branch. Even if many professionals within the meat branch have started their working life in the hide department, a well-planned and realized practice is more useful both for the employers and the employees. “Work is the best master” is an old saying that still holds.
32 Basics when you prepare delicious dishes of game
Veterinary surgeon Martti Parttinen: “An excellent hygiene during slaughter and deboning guarantees a delicious meal on game.” Weapon expert Erkki Kauppi: “Choose the right weapon and the right cartridges in order not to waste excellent meat.” Butcher Matti Mäkelä: “A shot in the lung-heart region is always right.” Chef Jorma Lindsten: “Use sharp knives when deboning.” Chef Jaakko Kolmonen: “Take into consideration the taste of the animals. They have chosen the best bites in the forest and in the fields. Use low temperatures if you want your meat juicy.” After slaughter end hanging follows deboning and after that the meat must be vacuum packed. It is worthwhile for the hunting party to acquire a vacuum machine with fitting vacuum bags because the meat keeps best in airtight packages. It is always best to freeze meat in pieces even if it later is used as minced. Minced meat can be stored in the fridge only two months. If the meat has been mixed with pork the lastingness is only one month.
36 The food fair in Kauhajoki
Nearly 13 000 persons visited the fair that was arranged by the city Kauhajoki, some enterprises in the branch and some educational institutions. The locally produced food was the all-pervading theme. Seven entrepreneurs in the meat branch took part. During the fair a seminar that lasted two days was arranged. It dealt foremost with the questions were and how small entrepreneurs in the food branch can develop and grow.
40 How are things at the Helsinki Wholesale market?
The Wolesale market of City of Helsinki is a popular marketplace. In the beginning the market was popular among small entrepreneurs today the big units dominate.Helsinki city owns the market and tries to serve also small entrepreneurs and entrepreneurs in the HoReCa branch. The demand for special food products and food service is growing and also the big chains in the food branch buy products of high quality at the wholesale market. However the activities of the wholesale market shall during the next few years be reorganized. The purpose is to open the area for the public when the 4-hectare big area around the Fish Market will be rebuilt to a residential quarter by the year 2010.. Along with the wholesale market there shall work restaurants and delicatessen entrepreneurs. The name of this project is “Hermans kitchen and living room”.
42 Index of services
52 My workAlready as a young person Anja Karkkulainen knew what work she wanted to do as an adult. During her working life she has also trained herself. She has worked in the food branch during 20 years, 19 years at Fazer Amica. The last 11 years she has worked in the staff dining room at Teknos in Nurmijärvi. The work in the staff dining rooms has radically changed since the 1990:ties. - Up to the year 2003 we served the meals “over counter”, to day we have self-service. Today I prepare very few dishes myself but every day I prepare all the salads of the day, stresses Anja Karkkulainen.
62 Eviras pages deal with the auto control of small entrepreneurs and the HACCP directive
It is not easy for small entrepreneurs to create an auto control. In May 2008 Evira published “A special directive for small entrepreneurs about auto control and the HACCP”. You can find it on the address www.ltk.fi/haccp. The directives and examples consist of several components; the entrepreneurs can chose the components that suit their enterprise. This time the auto control deals with the deboning units.
64 “Let us test!”The columnist Sakari Nupponen, editor at the evening paper Ilta-Sanomat, writes this time about food tests, a rather popular series of articles of Ilta-Sanomat. The articles are popular because they help the readers in many ways for instance they guide the readers to chose in the rich assortment. That concerns above all seasonal products as sausages during the barbecue season, the Christmas gravy and the sparkling wines of the new Year. The readers are also interested in how their own favorites manage in the tests. The jurymen often are celebrities, whose opinion the readers appreciate, and thus reading is entertaining, stresses Sakari Nupponen.
Translation: Nina Hackman
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