The news is good for food service in NZ! Statistics NZ have just confirmed that retails sales rose 0.8% in January ($42 million) and that food prices decreases 1%. With the Rugby world cup just around the corner things are looking better by the day.

In February 2010 compared with January 2010:

• Fruit and vegetable prices fell 3.5%
• Meat, poultry, and fish prices fell 2.4%
• Dry good prices fell 0.8%
• Non-alcoholic beverage prices fell 1.9%
• Restaurant meals and ready-to-eat food prices remained unchanged

Fruit and vegetables prices fall

Prices for fruit and vegetable fell 3.5% in February 2010, following increases of 5% and 2% in January 2010 and December 2009, respectively. In February 2010, fruit prices fell 4%, while vegetable prices fell 3%.

The most significant decreases came from apples (down 27%) and potatoes (down 11%). Apple prices typically fall by at least 20% in the month of February, as the new season's crop becomes more widely available. The most significant increases came from tomatoes (up 12%) and strawberries (up 36%).

For the year to February 2010, fruit and vegetable prices decreased 2%. Annual falls for fruit and vegetable prices have been recorded for the past seven months. The most significant decreases came from lower prices for potatoes (down 20%) and kiwifruit (down 31%). These decreases were partly offset by higher prices for tomatoes (up 31%).

Now In Season:

Feijoas are finally here!
Quince
Best Buys:
Oranges, apples - pacific beauty, cucumber, cabbage, broccoli, carrots, onions
Rock melon is now being imported as local supply is finished
Imported new season asparagus now available
Last of the season spring carrots
Broad leaf rocket is becoming scarce

Meat, poultry, and fish decrease 2%

Prices for meat, poultry, and fish decreased 2% in February 2010, following an increase of 3% in January 2010 and a decrease of 1% in December 2009.
The most significant decreases came from lower prices for porterhouse/sirloin steak (down 18%). Extensive specials have seen porterhouse/sirloin steak drop to a level last seen in August 2007. Conversely, minced beef had many prices coming off special.

The changes in beef (down 5%) and chicken (down 4%) together contributed over 80% of the fall in meat, poultry, and fish prices.

For the year to February 2010, meat, poultry, and fish prices decreased 0.2%. The most significant decreases came from lower prices for porterhouse/sirloin steak (down 11%) and chicken (down 5%). The most significant increases came from lamb chops (up 21%) and sausages (up 14%).

Sugar up 38%

In the year to February 2010, higher prices were recorded for restaurant meals and ready-to-eat food (up 2%), non-alcoholic beverages (up 2.5%), and grocery food (up 0.6%). There has been a sustained increase in sugar prices (up 38%), with three monthly increases of over 8% during the past year.

Seasonal Availability - the key to providing best value for money

As I've explained previously, any good chef knows that the key to providing customers with the best value for money is using produce at the peak of its season when it not only looks its best but also tastes its best and is most cost effective.

Every ingredient in MyRecipes includes seasonal information to help with your menu planning. You can easily see when an ingredient is in good or short supply, or even when it is imported.

This information is also available as a large wall chart. Featuring over 200 ingredients including new Asian vegetables, complete with pictures enabling you and your kitchen team can use this as a guide or reference tool. This chart has been compiled from industry suppliers and is available for in a super-large A2 size. Usually $25 each, purchase this month and we'll send you an extra one at no charge while stocks last.

(Click to enlarge)