05th november 2014 daily global rice e newsletter by riceplus magazine by DAILY RICE NEWS LETTER

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Daily November 5 ,2014

Global Rice E-Newsletter

DAILYCompiled GLOBAL RICE E-NEWSLETTER & Edited by Riceplus Magazine November 5, 2014

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DAILY GLOBAL RICE E-NEWSLETTER News Headlines… 

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Delayed, Erratic Monsoon Rains to Reduce Cereal Production Nagpur Foodgrain Prices Open- Nov 05 India's STC floats tender to import 20,000 T rice Rice dealers kick against rice ban 2 rice millers booked for embezzling paddy worth lakhs Ban on rice import will cause shortage – Rice Dealers Wild rice discovery could unlock key to global food security AP govt demands rollback of new levy rice policy 2014 Midterm Election Analysis: Committee Spot Check USA Rice PAC Logs Impressive 94 Percent Win Rate USDA Announces Export Guarantee Allocations Crop insurance takes larger role in drought aid I Gave Me: Arla Winfield, Employee Boise's New Vegan and Vegetarian Hangout Menu for GRAZE on Grace This Sunday

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You can make more than pie with pumpkin

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Tip of the Day: Make Your Dessert with Milk

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Chinese COLOR SORTER as low as Pak Rs 22 Lakh Only A Time Limited Offer Contact: Cell: 0300 414 3493

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Delayed, Erratic Monsoon Rains to Reduce Cereal Production 05 November 2014 INDIA Harvesti ng of the 2014 main “kharif” season crops, includin g rice and maize, is currently underway. Late and below-average monsoon rains over the main cereal producing areas in June and early July significantly delayed planting and hampered early crop development. However, rains resumed at a more normal pattern since mid-July improving soil moisture and permitting rice transplanting operations to pick up‫۔‬ Official estimates, as of 26 September, indicate that 37.5 million hectares have been placed under rice crop, slightly above the area planted at the same time in 2013. Successively, excessive rains during the second part of the monsoon season led to localized floods in late July and late September, resulting in crop losses in the some northeastern areas of the country, including parts of Assam, Bihar and Uttar Pradesh and Odisha states, and lowering yield potential. As a result, FAO‘s latest forecast puts the 2014 ―kharif‖ rice production at 135 million tonnes, two per cent below last year‘s same season bumper crop. Assuming an average

forthcoming 2014/15 ―rabi‖ secondary crop, FAO tentatively forecasts the 2014 aggregate rice production at 156 million tonnes, two per cent below the 2013 record output but four per cent above the five-year average. Latest official forecasts put the 2014 maize production at 22 million tonnes, 10 per cent below last year‘s record level. This is the result of a five per cent contraction in plantings and anticipated lower yields, as a result of the below-average rains at the start of the cropping season.Planting of the 2015 ―rabi‖ (winter) wheat crop started in early October and is expected to continue until December. The official target for the 2015/16 ―rabi‖ wheat production has been set at 94 million tonnes, slightly below last year‘s record high, as yields are expected to return to average levels. Cereal exports forecast to decrease markedly in 2014/15 marketing year (April/March) Cereal exports for the 2014/15 marketing year (April/March) are forecast at 13.7 million tonnes, some 32 per cent down from the 2013 high level and slightly below the previous five-year average.Overall, the anticipated decrease in the exportable surplus is attributed to strong domestic requirement under the National Food Security Act, approved in 2013.Wheat exports are forecast at 2.5 million tonnes, almost half the estimated exports in 2013/14, while those of rice and maize are expected to fall by 35 per cent to 2.7 million tonnes and 20 per cent to eight million tonnes from last year‘s level, respectively,

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also as a result of anticipated lower harvests this year. Rice and wheat prices generally stable but at high levels

the rural and 50 per cent of the urban population (nearly 800 million people) are entitled to receive subsidized food grains, including rice at INR 3 per kg, wheat at INR 2 per kg and coarse grains at INR 1 per kg.

Retail prices of rice in late October were stable or decreased in some markets reflecting the arrival of new supplies from the ongoing 2014 main season ―kharif‖ crop and generally weak export demand. However, further price decreases were offset by the recently started Government‘s procurement programme for the 2014/15 marketing year (October/September), which targets to procure 30.05 million tonnes of rice.

However, the recent floods in northeastern parts of the country caused the loss of hundreds of lives, displaced almost one million people and adversely affected more than three million. Severe damage to housing, infrastructure and agriculture is also reported. Furthermore, the relatively high prices of primary commodities in some markets are affecting the food security of the population with low incomes constraining their access to food. TheCropSite News Desk

Common rice varieties are purchased at INR 13,600 (USD 223) per tonne while Grade A paddy at INR 14,000 (USD 229) per tonne, both four per cent higher than in the previous year. Prices of wheat, another important staple, remained generally firm in most markets and above the levels of the same month last year, despite ample state reserves. Prices were supported by large Government procurement purchases, which began in April at a higher Minimum Support Price (MSP) compared to the previous year. Floods and high food prices in some markets cause food insecurity to increase at local level The overall food security in India is considered to be satisfactory given the 2013 and 2014 good cereal harvests, ample food stocks and the provision of highly subsidized rice and wheat through distribution programmes, especially for the below-poverty line families under the National Food Security Act. Under the ―Food Security Bill‖, about 75 per cent of

Nagpur Foodgrain Prices Open- Nov 05 Wed Nov 5, 2014 2:50pm IST Nagpur, Nov 5 (Reuters) - Gram prices in Nagpur Agriculture Produce and Marketing Committee (APMC) firmed up again on renewed demand from local millers amid weak supply from producing belts. Fresh rise on NCDEX, healthy hike in Madhya Pradesh gram prices and reported demand from South-based millers also helped to push up prices, according to sources. *

FOODGRAINS & PULSES GRAM * Desi gram reported higher on good festival season demand from local traders amid thin arrival from producing belts. TUAR

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* Tuar black shot up in open market on renewed buying support from local traders. Reports about weak overseas supply also boosted prices. * Watana varieties suffered heavily in open market in absence of buyers amid profittaking selling by stockists at higher level. * In Akola, Tuar - 4,600-4,700, Tuar dal 7,100-7,400, Udid at 7,000-7,200, Udid Mogar (clean) - 7,800-8,100, Moong 6,900-7,300, Moong Mogar (clean) 8,300-9,000, Gram - 2,600-2,800, Gram Super best bold - 3,600-3,900 for 100 kg. * Wheat, rice and other commodities remained steady in open market in thin trading activity, according to sources. Nagpur foodgrains APMC auction/open-market prices in rupees for 100 kg FOODGRAINS Available prices Previous close Gram Auction 2,400-3,000 2,370-2,890 Gram Pink Auction n.a. 2,1002,600 Tuar Auction n.a. 3,9504,200 Moong Auction n.a. 5,200-5,500 Udid Auction n.a. 4,3004,500 Masoor Auction n.a. 2,6002,800 Gram Super Best Bold 3,850-4,250 3,850-4,250 Gram Super Best n.a. Gram Medium Best 3,650-3,750 3,650-3,750 Gram Dal Medium n.a. n.a. Gram Mill Quality 3,600-3,700 3,600-3,700 Desi gram Raw 3,000-3,050 2,950-3,000 Gram Filter new 3,300-3,700

3,300-3,700 Gram Kabuli 8,500-9,800 8,500-9,800 Gram Pink 7,200-7,400 7,2007,400 Tuar Fataka Best 7,700-7,850 7,700-7,850 Tuar Fataka Medium 7,350-7,550 7,350-7,550 Tuar Dal Best Phod 7,150-7,250 7,150-7,250 Tuar Dal Medium phod 6,850-7,050 6,850-7,050 Tuar Gavarani 5,300-5,400 5,300-5,400 Tuar Karnataka 5,650-5,750 5,650-5,750 Tuar Black 8,400-8,700 8,300-8,600 Masoor dal best 6,700-6,800 6,700-6,800 Masoor dal medium 6,500-6,600 6,500-6,600 Masoor n.a. n.a. Moong Mogar bold 10,000-10,500 10,000-10,500 Moong Mogar Medium best 9,000-9,500 9,000-9,500 Moong dal super best 8,400-8,700 8,400-8,700 Moong dal Chilka 7,900-8,300 7,900-8,300 Moong Mill quality n.a. n.a. Moong Chamki best 8,000-9,300 8,000-9,300 Udid Mogar Super best (100 INR/KG) 8,700-8,750 8,700-8,750 Udid Mogar Medium (100 INR/KG) 7,6008,000 7,600-8,000 Udid Dal Black (100 INR/KG) 6,6007,100 6,600-7,100 Batri dal (100 INR/KG) 4,200-4,800 4,200-4,800 Lakhodi dal (100 INR/kg) 2,900-3,100 2,900-3,100 Watana Dal (100 INR/KG) 3,250-3,400 3,350-3,450 Watana White (100 INR/KG) 3,1503,300 3,300-3,400

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Watana Green Best (100 INR/KG) 4,2004,800 4,500-5,200 Wheat 308 (100 INR/KG) 1,200-1,500 1,200-1,500 Wheat Mill quality(100 INR/KG) 1,6501,700 1,650-1,700 Wheat Filter (100 INR/KG) 1,200-1,400 1,200-1,400 Wheat Lokwan best (100 INR/KG) 2,1002,350 2,100-2,350 Wheat Lokwan medium (100 INR/KG) 1,800-2,000 1,800-2,000 Lokwan Hath Binar (100 INR/KG) n.a. n.a. MP Sharbati Best (100 INR/KG) 2,8003,200 2,800-3,200 MP Sharbati Medium (100 INR/KG) 1,9502,350 1,950-2,350 Wheat 147 (100 INR/KG) 1,200-1,300 1,200-1,300 Wheat Best (100 INR/KG) 1,500-1,800 1,500-1,800 Rice BPT new (100 INR/KG) 3,0003,500 3,000-3,500 Rice Parmal (100 INR/KG) 1,700-1,900 1,700-1,900 Rice Swarna new (100 INR/KG) 2,3002,700 2,300-2,700 Rice HMT new (100 INR/KG) 4,0004,500 4,000-4,500 Rice HMT Shriram (100 INR/KG) 4,8005,800 4,800-5,800 Rice Basmati best (100 INR/KG) 10,20013,300 10,200-13,300 Rice Basmati Medium (100 INR/KG) 7,200-9,800 7,200-9,800 Rice Chinnor (100 INR/KG) 5,200-5,700 5,200-5,700 Jowar Gavarani (100 INR/KG) 1,3001,500 1,400-1,600 Jowar CH-5 (100 INR/KG) 1,700-1,800 1,700-1,800 WEATHER (NAGPUR) Maximum temp. 33.8 degree Celsius (92.8 degree Fahrenheit), minimum temp. 16.4 degree Celsius (61.5 degree Fahrenheit) Humidity: Highest - n.a., lowest - n.a. Rainfall : n.a.

FORECAST: Mainly clear sky. Maximum and minimum temperature would be around and 34 and 16 degree Celsius respectively. Note: n.a.--not available (For oils, transport costs are excluded from plant delivery prices, but included in market prices.)

India's STC floats tender to import 20,000 T rice NEW DELHI Wed Nov 5, 2014 7:08pm IST

Nov 5 (Reuters) - India's State Trading Corp. on Wednesday floated a tender to import 20,000 tonnes of rice for delivery in the eastern state of Manipur.India, the world's second biggest rice producer, has huge surplus stocks. Imports are sometimes required because of poor transportation links to ship grain to interior areas in northeast India.The state trader said in a statement that it is seeking 25 percent broken white rice supply from overseas sellers in two tranches of 10,000 tonnes each for delivery between Dec. 20 to Feb. 28. Bids close on Nov. 26. The supplier should specify country of origin for the quantity to be supplied. The minimum quantity to be offered is 2,500 tonnes. (Reporting by Ratnajyoti Dutta; Editing by Sanjeev Miglani)

Rice dealers kick against rice ban Wednesday 5th November , 2014 9:52 am Small Scale Rice Dealers Association of Ghana (SSRIDA) have told Citi Business News moves to totally ban the importation of rice

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will create a huge shortfall of the grain.Government over the years has been pushing for a total ban on rice imports as part of moves to boost local production and also ease pressure on the country‘s foreign exchange reserves.

owners of Pratham Agro Food and Prabhat Agro Food respectively.46,500 gunny bags = 16,275 quintal (25 quintals only)

According to the President of SSRIDA, Yaw Koran ―this will not help the economy, it will rather lead to price hikes due to the gap that would be created when the ban is put in place.‖‗as local rice producers we are looking forward to the day when Ghana would be self sufficient to emulate the example of Nigeria by banning all imports of rice but as we speak we are not self sufficient‘.Though rice production in the country is a little over 500, 000 tonnes per year, the country consumes about 1.8 million tonnes per year.

According to the FIR in the first case, the government procuring agency had allocated 46,500 gunny bags (approximately 16,275 quintals) of paddy to be stored in Pratham Agro Food during the last year's procurement season, but the accused rice miller returned only 25 quintals of rice to the Food Corporation of India (FCI).In the other case, Prabhat Food Agro returned only 12,293 quintals of rice against the allocation of 53,400 gunny bags (approximately 18,690 quintals), while embezzling rest of the quantity of rice.Sarao said the embezzlement came to the fore during physical verification of the stock stacked in both the mills during a raid in July this year.

2 rice millers booked for embezzling paddy worth lakhs Navrajdeep Singh, Hindustan Times Patiala, November 05, 2014 First Published: 22:45 IST(5/11/2014) | Last Updated: 23:20 IST(5/11/2014)

Two rice mill owners have been booked for embezzling paddy worth lakhs belonging to Pungrain and forging documents to allegedly cheat the agency.The case has been registered at Samana sadar police station on the complaint of Pungrain district manager Ajayvir Singh Sarao, who is also district food and supply controller (DFSC).The accused have been identified as Madan Mohan and Kulwinder Singh,

53,400 gunny bags = quintal (12,293 quintals only)

18690

"During verification, it was noticed that the stored paddy stock was missing from the premises of both the rice mills. Even the stock registers were poorly maintained," Sarao said."Moreover during checking of documents, it was unearthed that both the accused were declared defaulters by the department years ago. But, both forged documents and registered these mills on different names at the same places," he added. Following physical verification, the department reported the matter to the police on July 7 and 16, while the police registered the case on November 4 against the accused under sections 420 (cheating), 406 (criminal breach of trust), 468 (forgery for purpose of cheating) and 471 (fraudulently use document or electronic record) of the

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IPC."The case has been registered after conducting detailed investigation into the case. The teams were sent to arrest the accused, who are still at large," said Gurdip Singh, SHO, Samana sadar police station.The police officer added that they are also accessing more documents to estimate the loss to the agency

said.Mr Koran said though rice production in the country was little over 500, 000 tonnes per year, the country consumes about 1.8 million tonnes per year. He said, ―If the directive is enforced there

Ban on rice import will cause shortage – Rice Dealers Small-scale Rice Dealers Association of Ghana (SSRIDA) has kicked against moves by government to totally ban the importation of rice.According to them, the total ban of the importation of rice will create a huge shortage of the commodity.Government over the years has been pushing for a total ban on rice imports as part of moves to boost local production and also ease pressure on the country‘s foreign exchange reserves. Yaw Koran, President of SSRIDA, who was speaking to Citi Business News, said the ban will not help the country‘s economy, explaining that it will lead to price hikes due to the gap that would be created when the ban is put in place.‖ ―As local rice producers, we are looking forward to the day when Ghana would be self sufficient to emulate the example of Nigeria by banning all imports of rice. As we speak we are not self sufficient,‖ he

will be a huge gap which will bring about price hikes. Rice is not the only commodity that is imported into the country so if we want to ban then we should ban other commodities as well. ―But we should also not lose sight of the fact that the ban will increase the level of unemployment and also reduce supply which will result in price of rice going up.‖

Wild rice discovery could unlock key to global food security Thursday 6 November 2014 11:14AM Image: University of Queensland researchers studying wild rice in Lakeland, QLD. (Supplied) Poking around in the lagoons and wetlands of Australia's Cape York peninsula seems a

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world away from the science lab.But for researchers from the University of Queensland, even crocodiles won't deter them from this eureka moment. The prolific wild species that flourishes in these murky waters is a variety of rice.And scientists say it holds the key to securing one of the world's most important food commodities. As the world's most vital food crop, rice accounts for 80per cent of the total calories consumed by 2.7 billion Asians, or half the world's population. And with widespread inter-breeding and domestication of the crop, Asian wild rice populations no longer exist.But Australia's wild rice has neither been domesticated nor interbred with domestic rice. Which means these strains of wild rice contain an invaluable source of diversity, that, should the grain face challenges from disease, or demand, will prove crucial to the future of the grain.Whether the DNA contains disease-fighting genes, or the ability to create a new commercial crop, researchers regard it as an important key to global food security.Queensland Alliance for Agriculture and Food Innovation director Professor Robert Henry says it's a discovery with global implications.'You can't underestimate the importance of rice to food security. This is key to sustaining that,' he says. 'We could reasonably expect that this could be a very important contribution to food security in the next 50 years.' Mr Henry said. Image: Wild rice (Oryza) populations from northern Australia have distinct genomes (University of Queensland

AP govt demands rollback of new levy rice policy Press Trust of India | New Delhi November 5, 2014 Last Updated at 18:25 IST

The Andhra Pradesh government today said the Centre should roll back its decision to lower the cap on purchasing levy rice - the portion that states buy from millers for public distribution system. To meet PDS demand, un-divided Andhra Pradesh normally purchased 75 per cent levy rice, processed from the paddy purchased by millers at a minimum support price (MSP) directly from farmers. However, the new government has directed all states to cap the levy rice purchases for PDS at 25 per cent. After discussing the issue with the Union Food Minister Ram Vilas Paswan, the state Food Minister P Sunitha said: "We have requested the Centre to roll back the decision and to give sufficient time for implementing the new policy." If rollback of the new levy rice policy is not possible, the state has requested it to allow buying 50 per cent levy rice from millers to meet the PDS demand, she added. The kharif rice procurement will begin soon in the state and the new levy rice policy cannot be implemented as the "civil supplies corporation does not have adequate staff as well as wherewithal like godowns, logistics and credit line to replace the activity of the rice millers," the state government said in a representation made to the Centre. That apart, the state does not have the required technical capacity, staff, necessary equipment and amenities at purchase centres, it added. In the absence of adequate state procurement machinery, the state

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government said both farmers and PDS consumers will suffer. "It is likely to result in shortage of rice for PDS." The PDS rice requirement in the state is 24 lakh tonnes per annum and the availability of levy rice under the new policy would be only 14 lakh tonnes. This will result in shortage of 10 lakh tonnes which would have to be moved from other states, the state said. It added that since millers, who are procuring on behalf of the state government, are paying more than the MSP to farmers, the existing procurement mechanism carried out by millers should continue till the state strengthens its purchasing centres.

2014 Midterm Election Analysis: Committee Spot Check

Virginia holds onto a slim lead in his race. In the House, the GOP has expanded its majority by 14 seats so far, with 19 contests undecided.The final size of the Republican majority in both chambers is important because Congressional tradition calls for committee assignment ratios to mirror the overall make-up of the House and Senate.Significant changes are coming to the Senate Agriculture Committee where there are at least four vacancies (Senators Harkin (D-IA), Chambliss (R-GA), Johanns (RNE), and Walsh (D-MT)). Also, Senator Cochran (R-MS) is expected to reclaim Chairmanship of the powerful Appropriations Committee, leaving Senator Pat Roberts (R-KS) next in seniority to claim the Senate Ag Committee Chairmanship.

The new Ag Chairman WASHINGTO N, DC -- The midterm elections yesterday resulted in the GOP gaining control of the U.S. Senate, increasing the party's majority in the House, while also increasing the number of Republican governors and control of state legislatures.At press time, Republicans hold 52 Senate seats, a gain of seven seats. The outcome of the Louisiana race will be determined in a December runoff. GOP contender Dan Sullivan leads in Alaska, while Democratic Senator Mark Warner of

There are also at least five slots to fill on the House Agriculture Committee, including seats vacated by Representatives McIntyre (D-NC), McLeod (D-CA), Gallego (D-TX), and Enyart (D-IL), and Representative Costa (D-CA) who has apparently lost his reelection bid. Representative Mike Conaway (R-TX) is expected to ascend to the chairmanship of the House Agriculture Committee, while Representative Collin Peterson (D-MN) will retain his position as Ranking Member. On the Senate Agriculture Appropriations Subcommittee, there are three vacancies including the seats of current Chairman Senator Pryor (D-AR) and Senators Harkin (D-IA) and Johnson (D-SD). Senator Tester (D-MT) will become Ranking Member, and

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Senator Blunt (R-MO) is in line to take the Chairmanship. On the House Ag Appropriations Subcommittee, Representative Aderholt (RAL) may retain his post as Chairman, but has indicated he may opt for another subcommittee. Representative Nunnelee (RMS) is next in seniority. Representative Farr (D-CA) is expected to keep his post as Ranking Member.Three rice states elected governors yesterday. In Arkansas, former Representative Asa Hutchinson (R) defeated fellow former Congressman Mike Ross (D). Voters re-elected California Governor Jerry Brown (D), while in Texas, State Attorney General Greg Abbott (R) defeated Wendy Davis (D).USA Rice will continue to monitor late election results and leadership shifts that will impact the rice industry. Watch USA Rice Daily for continued analysis. Contact: Ben Mosely (703) 236-1471

USA Rice PAC Logs Impressive 94 Percent Win Rate

ARLINGTON, VA -- The USA Rice PAC contributed to 83 races during the 2014 midterm election cycle. Ninety-four percent of USA Rice-backed candidates won their races, five percent lost, and two races are undecided as of press time.Specifically, in Senate races, five of seven USA Ricesupported candidates were victorious, one was defeated, and one moves to a December run-off election. In House races, 73 of 77 USA Rice-supported candidates won, three were defeated, and one is too close to call. Contact: Lydia Holmes (703) 236-1440 A batting average to envy

USDA Announces Export Guarantee Allocations WASHINGTON, DC -- The U.S. Department of Agriculture's (USDA) Export Credit Guarantee Program (GSM-102) has recently allocated fiscal year 2015 funds. The GSM-102 provides credit guarantees to encourage financing of commercial exports of U.S. agricultural commodities, including rice. By reducing financial risk to lenders, credit guarantees encourage exports to importers in countries -- mainly developing countries -- that have sufficient financial strength to have foreign exchange available for scheduled payments. In FY14, nearly $170 million in credit guarantees for rice were registered in the Caribbean, Central America, Mexico, South America and Turkey. Contact: Sarah Moran (703) 236-1457

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Crop insurance takes larger role in drought aid

cotton, dry beans, grain sorghum, oats, onions, potatoes, rice, safflower, sugar beets and wheat.

Issue Date: November 5, 2014

In addition, farmers with insured crops have received more than $122 million so far for losses caused by hot, dry weather, and those losses continue to accumulate, Yasui said. Crop insurance programs are administered by insurance agencies and overseen by the USDA agency. Insurance companies also provide private insurance programs that are not government-reinsured.

By Christine Souza

The combination of the drought and the recently adopted federal farm bill means new decisions for farmers and ranchers. The 2014 Farm Bill requires farmers to rely more on crop insurance as their primary risk-management tool. "I'm finding that those who have riskmanagement plans in place are in tune with their insurance needs in this drought year," said Josh Rolph of the California Farm Bureau Federation Federal Policy Division, who monitors federal crop insurance and assistance programs. "There is definite interest in new policies as seen by the data in California. We are analyzing that to determine how Farm Bureau can get more involved and in what areas."Jeff Yasui, who manages the regional office of the U.S. Department of Agriculture Risk Management Agency in Davis, said the department "provides many programs and products that assist growers to develop their farm safety net and risk-management plans." (See related story.) California crop insurance policies cover 6.7 million acres and more than $7.6 billion of liability for 55 different crops. Specific to drought, so far this year more than $88 million has been paid to growers who were prevented from planting a crop due to drought, Yasui said. Crops with preventedplanting provisions include barley, corn,

For the available crop insurance programs in California, farmers must purchase coverage prior to sales closing dates for each crop from their crop insurance agent. Growers must pay a premium, based on the amount of liability and options they select. Yasui said premiums are partially subsidized to encourage participation and keep the cost at an affordable level. As with other forms of insurance, the amount of coverage is flexible, and there are options to enhance coverage or reduce costs to fit individual needs. The premium rates and availability of the insurance are the same, he said, regardless of the agent or crop insurance company for federal crop insurance policies. "Crop insurance policies that are reinsured by USDA cover nearly all adverse weather events, natural disasters or related losses," Yasui said. "Policies for many of the annual crops include prevented-planting coverage to offset losses from the drought, and a few of the crops provide revenue protection against price declines." In addition to coverage for specific crops, farmers may also participate in the Whole Farm Revenue Protection program. This new farm bill program will indemnify against revenue losses, including losses as a

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result of drought, by providing coverage for an entire farming operation, including crops not covered by policies. Historical revenue records of all agricultural commodities produced on the farm will be used to determine if there are eligible losses. Crop insurance options are also available to ranchers to provide coverage for rainfall deficits, compared to historical data in the area or surrounding areas, under the Pasture Rangeland and Forage or PRF policy. In California, there are 2.9 million acres covered under the PRF policy, and Yasui said more than $8.6 million has been paid in indemnities thus far in 2014 as a result of rainfall deficits. Todd Snider, an agent for Personal Ag Management Insurance Services in Bakersfield, said farmers use crop insurance as a precautionary measure for poor prices or for major disasters, such as a freeze in citrus or poor pollination in pistachios. "We have definitely seen more people take an interest in these types of (crop insurance) programs (this year)," said Snider, who is also a Kern County Farm Bureau director. "Many of these growers have had a few good years without any decrease in production and now, if they are relying on their groundwater, they are at the mercy of Mother Nature and the water table. With that risk, they have to consider the worst-case scenario—and without crop insurance, that worst case scenario would be zero." Looking ahead to next year, Snider suggested that farmers "pray for rain, make sure your wells are up to par, figure out the depth of your water table and develop a riskmanagement plan in case of a worst case scenario."

Information about crop insurance programs and the commodities covered is available from insurance agents or on the RMA website: www.rma.usda.gov. (Christine Souza is an assistant editor of Ag Alert. She may be contacted at csouza@cfbf.com.) Permission for use is granted, however, credit must be made to the

I Gave Me: Arla Winfield, Employee ―Numbers have been my game since high school,‖ Arla begins with the same enthusiasm and determination as she brings in general to her role as Director of Finance and Administration. ―I knew from early on that I wanted to spend my life in accounting. There are so many different ways you can use it and I‘ve done many of those things. But when I saw the opportunity to put this passion with a mission that helps people, I jumped on it!‖ Arla is modest when asked to describe her duties at the Arkansas Rice Depot, simply listing off tasks such as payroll processing,

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filing taxes, entering invoices, allocating funds, and making sure employees are taken care of. ―I see my position here as gatekeeper, making sure funds are spent as they were intended when donors gave. Making the most use of the resources we‘re given to make sure hungry Arkansans are fed. Making partnerships with businesses who are like minded in caring for the hungry—keeping at the front of our conversations that every dollar they save us is a child we can feed. And, you know, keeping the lights on and the doors open,‖ she says with nonchalance and a smile. Arla‘s role is much more than the sum of her tasks. Every day she goes above and beyond the call of duty to ensure the success of our mission—a mission she takes very personally. ―I always try to put myself in someone else‘s position and imagine what their life is like. I am a grazer, not a feaster, so I‘m constantly snacking on something. If I don‘t have anything around, I have headaches and I can get emotional. There are people who live their lives constantly feeling that way.‖ Her personal connection to the mission goes even deeper than that conviction, and Arla‘s voice grows quiet yet resolute as she continues. ―I‘m also a mom. I‘ve been a single mom trying my best to take care of my kids. I know what that‘s like… how it feels to struggle. In the end my desire is to be the hands and feet of Jesus. That‘s all he‘s called us to do—love each other and help those who struggle. If he were here it‘s what he‘d be doing.‖

Why should others give of themselves to the Arkansas Rice Depot? Of all the people in our building, Arla sees the answer at work most practically every day. ―Arkansas Rice Depot has a mission to improve the lives of hungry Arkansans. We cannot do it without volunteer and financial support. We have a small staff, so volunteers stand in the gap and save us on labor. We also rely on financial donations to keep our programs running.‖ From amongst the paperwork that seems a permanent fixture on Arla‘s desk, one Bible verse stands on display. For Arla, it‘s a rally cry of sorts. ―Be on your guard; stand firm in the faith; be courageous; be strong. Do everything in love‖ (I Corinthians 16:13-14). ―We‘ve seen God come through just in time so many times. It can be easy to doubt and fear, but as long as we are doing his work, standing firm in faith and striving for his vision, he will provide. When I have long days, I remember the vision. There are hungry people—I‘m fortunate I‘m not one of them and I‘m blessed that I get to help. Everyone has to pay their bills and make a living somehow. I get to do what I love. How awesome is that?‖

Boise's New Vegan and Vegetarian Hangout Kind Cuisine Cafe Gives herbivores a tasty retreat on State Street

By Tara Morgan @tarabreemorgan

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DAILY GLOBAL RICE E-NEWSLETTER rest of the dining room.

Laurie Pearman Kind Cuisine Cafe combines a bustling cafe, coffeehouse and juice bar--all exclusively vegan and vegetarian.

Boise hasn't been very kind to vegetarians. Those seeking something more substantial than a hummus plate or a churched up cheese sandwich have dealt with their fair share of disappointment. But things are starting to look up. Not only can vegans and carnivores dine side-by-side on smoked tempeh and pork ribs, respectively, atBBQ4LIFE—formerly MFT Barbecue and Vegan Food—but now State Street has a completely vegetarian and vegan restaurant, Kind Cuisine Cafe. Squeezed into a corner unit in the Collister Shopping Center, Kind Cuisine is easy to overlook—mostly because it doesn't have a sign up yet. But pull open the glass front doors and you'll find a bustling cafe, coffeehouse and juice bar. Egg yolk-yellow walls give the rectangular space a warm glow, which is accentuated by an open prep area that boasts a refrigerator case brimming with fresh veggies. Those who frequented Salt Tears, where Kind Cuisine was originally slated to open, will recognize some of the furniture. Long wood tables dotted with shiny lamps make up a communal seating area, and low, square tables with colorful plastic chairs fill out the

Though the space has a bit of a '90s college coffeehouse vibe, magnified by the stream of acoustic guitar music flooding from the speakers, the focus is definitely on the food. The first hint was the lovely fruit chutney that accompanied my lunch date's Hindi Bindi Wrap ($6.75), packed with curried veggies, tofu, basmati rice, spinach and cilantro. Though the wrap was acceptable on its own, a smear of the spicy red chutney made from stewed apricots, plums, raisins and ginger ratcheted the dish up a notch. My Bounty Slab Burger ($6.50), made in house with tri-pulse sprouts and veggies, had a perfect texture but required a fair amount more Veganaise and sun-dried tomato ketchup to moisten the dry gluten-free bread. My side salad—a fresh mix of greens, diced cucumbers, bright red tomatoes and carrot shavings tossed in a vibrant honey ginger dressing—needed no tweaking. On a breakfast visit, I opted for the tofu scramble with maple tempeh strips ($8.50) and a side of avocado toast ($4.50). Though the well-seasoned scramble was heavy on the onions, they were not overwhelming and combined with whisper thin carrot shreds and fresh cilantro. The smashed avocado toast with miso butter sounded amazing, but didn't deliver. The light nuttiness of the miso was overshadowed by the addition of tahini, which drowned out the other flavors. The maple tempeh "bacon," on the other hand, was the star of the meal, with a savory marinade that permeated the entire, lightly crunchy strip. Though Kind Cuisine seems to cater more to the breakfast and lunch crowd, the spot is open until 6 p.m., Monday through Saturday, and offers a selection of beer and wine. The sunny side patio makes a nice

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retreat from traffic on State Street, especially with a glass of Proletariat's fruity Grenache rose ($7) and a citrusy jicama salad ($8) on a hearty bed of brown rice. Tags: Food, Kind Cuisine Cafe, MFT BBQ and Vegan Food Speaking to Citi Business News, Yaw Koran said if the directive is enforced there will be a huge gap which will bring about price hikes.―Rice is not the only commodity that is imported into the country, so if we want to ban then we should ban other commodities as well. But we should also not lose sight of the fact that the ban will increase the level of unemployment and also reduce supply which will result in price of rice going up.‖ By: Norvan Acquah Hayford/citifmonline.com/Ghana

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Menu for GRAZE on Grace This Sunday Posted: Wednesday, November 5, 2014 12:00 am Colleen Curran Posted on Nov 5, 2014 by Colleen Curran Still recovering from Fire, Flour, Fork? Well, good news – because another fabulous foodie event, GRAZE on Grace, is happening this Sunday, Nov. 9 where 25 of Richmond‘s best restaurants will be serving

up signature sampling plates for $3 each.Think everything from grilled Deltaville oysters with a roasted garlic Parmesan sauce to pistachio macaroons and smoked crab and corn chowder. Participating restaurants includes Pizza Tonight, The Savory Grain, Mezzanine, Slideways Mobile Bistro, Boka Taco, Pasture, Comfort, Rappahannock Restaurant, Amour Wine Bistro, Mosaic, Lehja and Pig and Pearl. Check out the menus here: Amour Wine Bistro: Salad Chilled Chicken Roll Aziza’s on Main: Autumn Olive Farms Pork & Sage Sausage/ Roasted Pumpkin/ Highland County Maple Syrup/ Toasted Peanuts & Pumpkin Seeds Boka Tako Truck: Farmer's Market Sweet Potato Tako with Farmer Pat's Jalepenos, Farm Cheese, Sage Goat Cheese Crema and Montana Bread Company Brown Butter Sage Croutons Chocolate and Pumpkin Bread Pudding with an Amaretto Whipped Cream Coco Bans Jerk Chicken & Mango Salsa Wraps Chicken Curry & Braised Cabbage with Pita Bread Comfort Cayuga Duck with Cherokee Style Hominy, Smoky Tomato Broth & Mustard Green Puree Edible Education

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Grits with Sauteed Portobella Mushrooms, Greens and Farm Fresh Eggs Ginger Thai Taste Satay Chicken Dumplings Crab Rangoon India Kâ&#x20AC;&#x2122; Raja Vegetable Samosa - Triangular pastry turnovers stuffed with mildly spiced potatoes Chicken Tikka Masala - Succulent chicken cubes cooked in a creamy tomato sauce Pulao Rice - Indian basmati rice cooked in onion and cumin stock Naan - Enlivened flat white bread baked in clay oven Chai Tea - Fresh hot spiced Indian Chai Tea Kitchen Thyme Pistachio Macaroons Gluten Free & Dairy Free Pumpkin Cheesecake Lolaâ&#x20AC;&#x2122;s Out of the Box Lunches Smoked Crab & Corn Chowder Achiote Marinated Beef Tenderloin Over Purple Potato w/Carmelized Onion & Corn Relish Water, Gianduja Hazelnut Cocoa, Peach Cider Mezzanine: Sweet Potato & Chorizo Chile Rellenos Hot Cider Mosaic: Housemade Corned Beef with Apple Sauerkraut Rye Gnocchi with Local Whipped Honey

Pasture: Creamed Carolina Gold Grits, Housemade Sage Sausage, Pickled Pear and Caramont Red Row Cheese The Pig & the Pearl: Two local, raw oysters with house-made watermelon horseradish mignonette and jalepeno mignonette Pizza Tonight: Locally inspired pizzas Rappahannock River Oysters: Raw Rappahannock / Olde Salt Oysters on the Half Shell The Savory Grain: Grilled Deltaville Oysters - - with a roasted garlic Parmesan sauce Slideways Mobile Bistro: Sliders & Fries Sophisticated Soirees: Local Squash Soup with Molasses Chili Drizzle Menus coming from: Lehja New York Deli Thirst & Fifth Gastropub The event will also offer fresh Virginia produce, meats, cheeses, herbs and artisan breads from local organic farms. Plus beer from Brown Distributing and wine from Tap 26, as well as music throughout the day. The event will also screen the documentary "Dog Days" about urban farming and mobile food vendors in D.C. GRAZE on Grace will take place on four blocks of Grace Street from 4th to 7th Street

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this Sunday, Nov. 9. Admission is free. Check the website for more details. Or check out their social media accounts at: http://www.grazerva.com/

You can make more than pie with pumpkin By Daniel Neman St. Louis Post-Dispatch POSTED: 11/04/2014 05:06:21 PM MST

Behold the pumpkin, plump harbinger of autumn, a bright-orange beacon for us all to blah blah blah, yada yada yada.Look, I was going to write a nice story about pumpkin, everybody's favorite winter squash, a gourd that is beloved in both pie and jack-o'lantern forms. I was going to discuss how it spans both Halloween and Thanksgiving and how it is particularly appropriate for Thanksgiving because it is native to North America. But then I made some Salted CaramelSwirled Pumpkin Cheesecake Bars, and now all I want to write about are Salted CaramelSwirled Pumpkin Cheesecake Bars.These

things are so good, dentists leave them out in their offices. These things are so good, endocrinologists tell their diabetic patients, "You know what? We all have to go sometime." These things are so good, just two or three pans of them, properly dispersed, could bring peace to the Middle East.They are that good. Salted Caramel-Swirled Cheesecake Bars were apparently invented by a woman with the implausible name of Averie Sunshine (she lives and blogs in San Diego, so perhaps her name isn't that unusual after all). She unveiled the recipe in her second book, "Cooking With Pumpkin," and the one recipe by itself may make the book one of those hard-to-find classics in future years that will be auctioned off for thousands of dollars. The base is a tempting crust of graham cracker crumbs, butter, brown sugar and calories. On top of that is spread a rich mixture of pumpkin puree, softened cream cheese, sugar, pumpkin pie spice, vanilla and calories. And before baking, it is all topped with swirls of caramel sauce â&#x20AC;&#x201D; it's best if you make it yourself â&#x20AC;&#x201D; and calories.These things are so good, they could cure cancer. Savory pumpkin soup is one way to use the mighty pumpkin other than in a standard pie. (Hillary Levin / St. Louis Post-Dispatch) But after eating them, I felt as if I needed something more substantial and heartier. I used to get a curried pumpkin dish at an Afghan restaurant in Washington, D.C., and I marveled at the way curry spices blend with the rich pumpkin. So I sought out a curried pumpkin recipe and found one including beef in a new American release of a British book called "Pumpkin: Not Just for Halloween and Thanksgiving!" (one

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assumes the British title did not include Thanksgiving). In this delicious dish, the pumpkin is simmered in a broth containing green and red bell peppers, onions, tomatoes and the beef. The curry part comes from coriander seeds, turmeric, ginger and a chile. It's warm and soothing, and not too hot. It is exactly the kind of meal you want to eat when the weather is chilly enough for pumpkins.I still wanted something healthful, so I decided to make a pumpkin soup. Because pumpkin is a squash, I essentially decided to make it in much the same way I make butternut squash soup. I sauteed onions and garlic and added flavors that go well with pumpkin â&#x20AC;&#x201D; nutmeg, brown sugar, paprika and a hint of cayenne pepper.

The key is puff pastry. Puff pastry is easy (as long as you buy it frozen) and it makes everything taste great. Just smear it with a mixture of pumpkin puree and softened cream cheese, sprinkle it with seasoning salt (I made my own mixture of pumpkinfriendly spices: nutmeg, allspice, cinnamon and coriander) and add shredded Parmesan cheese.Roll it all up tightly, slice it thin, and pop it in the oven until it bakes up golden brown. It is a savory treat, but also wonderfully rich.Pumpkins, the golden orbs of fall, the gourds of glory. Yada, yada, yada. Blah, blah, blah. Pumpkin Soup 2 (2-pound) pie pumpkins or 3 cups canned puree

Next, I added vegetable stock. Chicken stock would work well, too, but I wanted this version to be vegetarian. And into that went pumpkin that I had roasted and scraped from the skin.I'm sure canned pumpkin would have worked, too, but it wouldn't be as good as the real thing. And it is easy to make, too. Just take a pie pumpkin (they're about 2 pounds, much smaller than jack-o'lantern pumpkins), cut it into sections, remove the seeds and stringy bits and set it in a 350-degree oven for 30 to 35 minutes.

1 tablespoon vegetable oil

When all the ingredients had simmered together, blending their flavors, I added a soupcon of coconut milk. Then I pureed it into a hearty, delicious soup that could serve as either a first course or an entree.But I wasn't done with pumpkin yet. But I had one more trick up my sleeve, or at least the sleeve of Ms. Sunshine. Her recipe for Parmesan and Cream Cheese Pumpkin Puffs is easy to make, yet it delivers a huge impact. This is one of those dishes that has a very high flavor-to-effort ratio.

1 teaspoon nutmeg

1 medium onion, chopped 2 cloves garlic, sliced 1 tablespoon brown sugar 1 teaspoon paprika 1/8 teaspoon (2 pinches) cayenne pepper, optional

3 cups vegetable stock or chicken stock 1/2 cup coconut milk Salt and pepper Creme fraĂŽche, optional If using canned pumpkin, begin with step No. 2. If using fresh pumpkin, preheat oven

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to 350 degrees. Slice off tops of pie pumpkins and cut pumpkins into quarters; remove seeds and stringy bits. Place pumpkin quarters on an ungreased baking sheet and roast 30 to 35 minutes until soft. When cool enough to touch, remove and discard the skins (they will come off easily). Set pumpkin aside. Put oil in a large pot over medium-high heat, add onions and saute until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add brown sugar, paprika, optional cayenne and nutmeg and stir 30 seconds to 1 minute until well mixed and fragrant. Stir in pumpkin and add vegetable stock. Bring to a simmer and cook 20 minutes. Add coconut milk and mix thoroughly. Add salt and pepper to taste. Puree in a blender or use an immersion blender. Serve hot, topped with a dollop of creme fraĂŽche or a sprinkling of nutmeg, if desired. Serves 4. Per serving: 241 calories; 13 g fat; 7 g saturated fat; 5 mg cholesterol; 9 g protein; 28 g carbohydrate; 14 g sugar; 8 g fiber; 271 mg sodium; 55 mg calcium. Salted Caramel-Swirled Pumpkin Cheesecake Bars 1 stick unsalted butter 1 cup graham cracker crumbs } cup light brown sugar, packed 1 tablespoon cornstarch Pinch salt, optional 1 egg 6 ounces cream cheese, at room temperature and very soft

1/2 cup granulated sugar 1/3 heaping cup pumpkin puree 2 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 1/2 cup thick salted caramel sauce, see note Note: For caramel sauce, either make your own from the recipe below or use storebought. But do not use ice cream or sundae sauce made with corn syrup listed as the first ingredient; it will be too thin. Preheat oven to 350 degrees. Line an 8-by8-inch baking pan with aluminum foil, leaving an overhang on 2 sides, and spray with cooking spray. Set aside.For the crust: In a medium, microwave-safe bowl, melt the butter, about 1 minute on high power. Add the graham cracker crumbs, brown sugar, cornstarch and salt, if using. Mix well with a fork to combine. Pour the crumbs into the prepared pan and use a spatula to pack the mixture firmly into the pan in an even, flat layer. Set aside. For the filling: In a medium bowl (you can use the same, unwashed bowl), combine egg, cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla, and whisk (or use a mixer) until smooth and combined. The softer the cream cheese, the easier the mixture comes together. Add the flour and mix just to incorporate. Do not overmix.Pour the filling into the crust. Top with caramel sauce, swirled in a fanciful design.

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Bake 40 minutes or until center is set with very little jiggle; some looseness is OK, but there should be no sloshing in the center. A toothpick inserted in the center should come out mostly clean or with just a few moist crumbs. Cool bars in pan for 1 hour before lifting out, using the foil overhang, and slicing. They are best when served chilled: Cover the pan with foil and refrigerate 2 hours or overnight before slicing and serving. Bars will keep in an airtight container in the refrigerator for up to 1 week. Serves 12.

minutes; it will turn color fairly quickly. Remove the pan from the heat and carefully whisk in the cream; the mixture will bubble up vigorously. Add the vanilla; it will bubble up again. Stir in the butter and salt to taste. Transfer the caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for months in the refrigerator. Makes about 1 cup. Per (1 tablespoon) serving: 115 calories; 7 g fat; 4 g saturated fat; 23 mg cholesterol; no protein; 13 g carbohydrate; 13 g sugar; no fiber; 65 mg sodium; 10 mg calcium.

Per serving: 331 calories; 18 g fat; 11 g saturated fat; 67 mg cholesterol; 2 g protein; 40 g carbohydrate; 34 g sugar; 1 g fiber; 140 mg sodium; 41 mg calcium. Salted Caramel Sauce 1 cup granulated sugar

Beef and Pumpkin Curry 1/3 cup vegetable oil 1 red bell pepper, seeded and cut into chunks

1/4 cup water

1 green bell pepper, seeded and cut into chunks

3/4 cup heavy cream

2 onions, sliced

1 tablespoon vanilla extract

1 teaspoon ground turmeric

1/2 stick (4 tablespoons) butter

2 teaspoons ground coriander

1/2 to 1 teaspoon kosher salt, or to taste, see note

2 teaspoons granulated sugar

Note: If using table salt, use less â&#x20AC;&#x201D; perhaps 1/4 to 3/4 teaspoon. In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Raise the heat to medium-high and bring to a boil without stirring. Carefully use a wet pastry brush or damp paper towel to wipe down any crystals that cling to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6

1 1/2 pounds lean stewing beef, cut into small, 1/2-inch pieces 3 garlic cloves, sliced 1 ounce fresh ginger, peeled and chopped 1 red chile, seeded and chopped 1 (14-ounce) can chopped tomatoes 2 1/2 cups beef or chicken stock 1 (2-pound) pie pumpkin

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Salt Creme fraĂŽche, optional Heat the oil in a large, heavy-bottomed saucepan. Add the bell peppers and saute 4 to 5 minutes until they start to color. Drain with a slotted spoon and set aside. Add the onions, turmeric, coriander, sugar and beef and saute gently 5 minutes or until lightly colored. Add the garlic, ginger and chile to the pan and cook 2 minutes, stirring. Add the tomatoes and stock and bring slowly to a

boil. Reduce the heat, cover with a lid and simmer on the lowest heat for 1 hour until the beef is tender. Meanwhile, use a vegetable peeler to peel the skin from the pumpkin and cut the flesh into chunks. Add to the pan along with the reserved red and green bell peppers. Cook gently for 20 minutes until the pumpkin is very soft. Season with salt if necessary and serve with creme fraĂŽche, if desired, and basmati rice. Serves 6. Per serving: 352 calories; 18 g fat; 4 g saturated fat; 71 mg cholesterol; 29 g protein; 21 g carbohydrate; 10 g sugar; 3 g fiber; 442 mg sodium; 78 mg calcium.

Tip of the Day: Make Your Dessert with Milk ChooseMyPlate.gov sent this bulletin at 11/05/2014 07:00 AM EST

Rice pudding is a favorite dessert. Make it with low-fat milk and top it with a sprinkle of cinnamon or sliced fruit. Riceplus Magazine wwww.ricepluss.com mujahid.riceplus@gmail.com Cell: +92 321 369 2874