4A
THE DAILY ASTORIAN • TUESDAY, AUGUST 1, 2017
Food processers: ‘It’s all about
price … and health consciousness’
Continued from Page 1A
Edward Stratton/The Daily Astorian
The Flavel Building on the southeast corner of Com-
mercial and Ninth streets has been purchased by Lisa
and James Long of Portland.
Sale: All of the building’s
original fi xtures remain
Continued from Page 1A
Other recent sales
The building is the third
Flavel property to be sold
recently. A year ago, War-
renton couple Marcus and
Michelle Liotta purchased
the M & N Building on the
northeastern corner of Ninth
and Commercial streets . In
2015, City Lumber co-owner
Greg Newenhof bought the
family’s former mansion
at 15th Street and Frank-
lin Avenue. Local historian
John Goodenberger said
there were two other homes
the Flavel family owned on
Grand Avenue.
The Flavel mansion at
Eighth and Duane streets
was donated by the family in
the mid-20th century to Clat-
sop County and eventually
turned into the Flavel House
Museum, owned and oper-
ated by the Clatsop County
Historical Society.
Faded glory
Completed in 1924, the
Flavel Building fi rst played
host to Astoria Florist, Bell
Brothers Jewelry and the
Eastern Outfi tting Co. Over
the years, the building has
housed various offi ces, the
retail outlet of a dairy and
multiple restaurants. Drina
Daisy entered the space in
the mid-2000s.
To the east of Drina Daisy
is the former Szenders cloth-
ing store, a dilapidated store-
front that still elicits gran-
deur with its black tiling and
large alcove, complete with
a stand-alone glass display
case.
Lisa Long said she and
her husband were in awe
after seeing the inside of the
storefront’s art deco inte-
rior, described in a historic
building report as “arguably
the most elegant commercial
space in town.”
The ceiling is falling
down, she said, but all the
original fi xtures remain. She
said her husband will do most
of the restorative work, while
hiring some subcontractors.
“We feel like we want to be
curators to the vintage part of
it, and just add to the history
of Astoria.”
Fair: Volunteers needed
to help manage parking
Continued from Page 1A
Also debuting this year is
the barn lounge, which has
two tasting bars with live
music from 4:30 p.m. to 7
p.m. daily. This new storage
building will house a saloon
and beer garden starting at
noon daily.
A talent show for all ages
is 6:30 p.m. Wednesday .
Animals abound as
4-H youth show their
animals during the fair.
About 40 horses are partic-
ipating this year, which is a
large increase from the last
couple of years, Edwards
said .
Daily admission is $4
for adults and $2 for youth
12 and younger, and $18 for
adults and $8 for youth for
fi ve-day passes.
There are $2 daily park-
ing fees or fi ve-day passes
for $8. Carnival wristbands
are available at the gate for
$30.
The fair is seeking vol-
unteers to direct parking and
manage the parking gate .
Contact the fair offi ce at
503-325-4600.
For their help, volunteers
have the choice of admis-
sion wristbands for the fair
for the week or tickets to see
Montgomery Gentry 7 p.m.
Thursday .
Mattinen said she is
grateful for the help they
have already received. “We
could not make this come
together without the help
from volunteers,” she said.
More information can be
found at clatsopcofairexpo.
com. The fairgrounds are
located at 92937 Walluski
Loop .
years. Chief among them is a
shift from canning produce to
freezing it or shipping it fresh,
either packaged individually,
sliced or as salad mixes.
Other changes include the
consolidation of processing
companies, the introduction of
private labels and the expan-
sion into new products and
more effi cient facilities. While
the changes appear to be ben-
efi cial overall for the indus-
try, processors must also keep
adapting to the changing fi eld.
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DISN
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ROOT
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FOOD
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FX
CNN
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SYFY
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Wash.
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4,000-
6,000
D.C.
Ga.
La.
Alaska
NORPAC, a grower-owned
cooperative based in Salem,
stepped away from the can-
ning business this year. It sold
its canning operation to Sen-
eca Foods Corp. in June to
focus more “energy on growth
and innovation in the frozen
category,” Amy Wood, NOR-
PAC spokeswoman said.
Canning represented 6 per-
cent of NORPAC’s business.
Its other products include chili
and soups, frozen fruits and
vegetables and ready-to-eat
meals, such as pasta.
“The transition away from
our canning business will
help us drive effi ciencies and
reduce operational complexi-
ties as we invest in continued
growth and innovation in our
frozen product lines,” Shawn
Campbell, president and CEO
of NORPAC, said at the time.
This change is not lost on
Loughmiller.
“We’re a fruit cannery. If
people are eating more fresh
fruit and less canned fruit it
certainly affects us. I see it
in my own life and we own
a cannery; we eat more fresh
fruit because it’s available,”
he said.
Fruits and vegetables are
more popular than ever among
consumers. Since 2008, the
consumption of fresh vegeta-
bles has increased 20.6 percent
and fresh fruit has increased
16.2 percent, according to a
report by Eugenio J. Alemán,
a senior economist at Wells
Fargo Securities. At the same
time, processed fruit and veg-
etable consumption has only
increased 9.9 percent.
Alemán equates this
change to the stabilization of
fresh fruit and vegetable prices
since the recession. The reces-
sion has also had the opposite
effect on the processed fruit
and vegetable market, caus-
ing prices to surge and mak-
ing them “higher than what
they were at any time before
the Great Recession,” he said.
“It’s all about price …
and health consciousness,”
Alemán said.
As the operator of a niche
cannery, Loughmiller sells
directly to customers on his
company website, muirhead-
canning.com. Apricot sales
Fla.
Hawaii
Source: USDA ERS
Alan Kenaga/Capital Press
Top 12 states by number of establishments
Rank/state
1. California
2. New York
3. Texas
4. Pennsylvania
5. Illinois
6. Washington
Number
5,531
2,508
2,175
1,489
1,384
1,323
Rank/state
1,212
1,119
1,067
1,028
1,026
1,016
Aliya Hall/Capital Press
Muirhead Canning Co. of The Dalles has expanded its
product line to include applesauce and fruit spreads.
Hood-Crest is the applesauce brand that owner Russell
Loughmiller is looking into placing in stores.
have declined, while peach
sales have climbed; today
almost half of what the com-
pany sells is peaches.
“Local” is also a fac-
tor among many consumers.
A 2016 study by Duff and
Phelps, global corporate fi nan-
cial adviser, found that 53 per-
cent of consumers seek out
locally grown or processed
food.
Muirhead Canning caters
to that niche — offering local
fruit packed with only fruit,
water and sugar.
“Even as (consumers) eat
more fresh fruit or get away
from canned fruit, there are
more opportunities for us as a
smaller player to say that this
is a local product and local
fruit that can be consumed
in the winter without being
the last four years — that’s tre-
mendously fast.”
Those percentages include
the growth in the number of
breweries and other beverage
producers such as cider mak-
ers and distilleries.
Economists say the pro-
cessing job market growth
will shrink to 1 percent in the
next year, but only because
it is expected to “taper off at
some point,” said Lehner.
Overall, food processors
employ more than 100,000
people in the West. Oregon
food manufacturing compa-
nies employ 11,550 workers.
Processors in Idaho employ
4,710 workers, Washington
state processors employ 4,030
workers and California, with
its massive fo
Number
7. Florida
8. Wisconsin
9. Ohio
10. New Jersey
11. Michigan
12. Oregon
shipped across the country,”
Loughmiller said. “There are
opportunities there for us.”
Jobs grow
With the changes in the
processing industry has also
come growth. Employment
in food processing continues
to grow “briskly,” said Josh
Lehner, an economist at the
Oregon Offi ce of Economic
Analysis.
“(Jobs) have grown quite
quickly for the last decade.
We’ve outpaced some of our
neighbors from Washington
and Idaho, even though they
have larger corporations,”
Lehner said. “We’re having
slower growth now than what
we’ve seen in the last fi ve
years because it’s so strong;
we’ve had 4 percent growth in
LISTINGS
T UESDAY E VENING
L
0-499
Recent changes
THE DAILY
ASTORIAN
A
Food and beverage manufacturing
establishments in the U.S., 2015
Looking ahead
In the future, U.S. proces-
sors are expecting more com-
petition, both domestic and
foreign.
Simplot is expecting to
see global competition grow,
as consumer demand for spe-
cialty products and variety in
products has increased, driv-
ing other countries to match
the U.S., Jordan said.
“There’s been an increase
in production out of Europe,
China and other areas of the
world that means the U.S.
food producers aren’t just
competing with themselves,
but in a global marketplace,”
he said.
Jordan also said the suc-
cess of companies will depend
on which ones can provide the
“highest quality and best vari-
ety of products in the most
effi cient manner.”
“Quality and consumer
choice are more important
now than ever before,” Jor-
dan said.
Loughmiller, the niche can-
nery operator, also believes
the industry will be even more
segmented and have more
artisan players. Especially
with the millennial genera-
tion of 20- to 30-year-olds, he
said, there’s more demand for
uniqueness and local food.
“How do we make this, and
what do we want to do with
that?” he said. “Some of these
are smaller and don’t have a
huge impact, but we’re trying
a bunch of things.”
He has begun to expand
Muirhead’s operations to
include such items as fruit
spreads, maple syrup and
apple sauce.
“We have to fi nd ways to
be different and set our prod-
ucts signifi cantly apart,” he
said. “Everyone has organic,
so if it comes from a large
company, why buy local? If
you can, you meet the person
that carries weight for. People
who come here are excited;
they are practically dancing
around to see where it’s being
made.”
Evening listings
TUESDAY
A UGUST 1
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