World Food Prices Fall to Levels of a Year Ago, UN Says — WSJ

By Yusuf Khan


Food prices fell for the eighth consecutive month in November to levels just above those of a year ago, according to a report published Friday by the Food and Agriculture Organization of the United Nations.

The FAO’s food-price index, a closely watched barometer of global food prices, averaged 135.7 points in November, marginally down from the October reading of 135.9. Prices hit an all-time high in March when the index reached 159.7.

Prices are now sitting just 0.3% ahead of where they were in November 2021, led by easing cereal, meat and dairy prices, the UN body said Friday.

The UN FAO’s cereal price index averaged 150.4 points in November, down 1.3% from the October reading, though this still remains 6.3% higher than November 2021. Wheat prices fell 2.8% on month, dragged by Russia agreeing to renew the Black Sea Grain initiative , allowing for food to pass safely out of Ukraine despite the war.

Rice prices, which have been broadly steady despite the worries over grain supply this year, inched up 2.3% in November, influenced by currency appreciations against the US dollar for some Asian suppliers, the UN FAO said.

The UN FAO cut its forecast for world cereal production in 2022 by 7.2 million metric tons this month and is now pegged at 2.756 million tons, 2% lower on year, on poorer corn harvest prospects in Ukraine.

Vegetable oil prices rose by 2.3%–its first increase in seven months, driven by higher palm and soybean oil prices amid concerns over palm growing in South East Asia and strong biofuel demand soy helping to raise levels.

Dairy prices had their fifth consecutive monthly decline as they fell 1.2% from October. Prices are still 9.2% higher than they were a year ago, although supply pressures in Europe for milk powder and milk have eased.

Meat prices averaged 117.1 points in November, down 0.9% from October–a fifth consecutive monthly decline, on high bovine meat supply from Australia and Brazil. However, poultry prices rose as bird flu cut supply in producing countries.

Harvesting delays in India and higher ethanol prices in Brazil pushed sugar prices up 5.2%, their first rise in six months.

Despite the fall in commodity food prices, experts have warned that consumers are still likely to face higher prices because of volatility in key markets.

“What we’re seeing suggests that prices will stay relatively high and volatile, and that’s because supply is still constrained,” Sophia Murphy, executive director at the Institute for Agriculture and Trade Policy said in a call.

“If demand doesn’t change then suppliers can expect prices to be higher, and then inevitably, more volatile and this sort of reinforces itself,” Ms. Murphy said adding that uncertainty over the shipping corridor in the Black Sea was of major concern.

Last month, the Black Sea Grain deal was renewed, but prices had rallied and dropped as news emerged from discussions on which way the deal would go, with a high degree of uncertainty as to whether Russia would agree to the safe passage of food again.


Write to Yusuf Khan at [email protected]

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Scallops, sprouts, ackee and saltfish: my family’s Christmas food rituals | Christmas food and drink

When I was growing up, my family didn’t have Christmas traditions so much as periods. Our festive celebrations reflected where we were as a family at any given time.

The Scallop Period was probably my favorite. A couple, Colin and Anne, moved into the house next door to my childhood home in Weymouth, and every now and then, Colin, a trawlerman, would leave a massive bag of scallops on our doorstep. Dad would clean and freeze them, ready for Christmas, when we would feast on a starter we’d otherwise never have been able to afford: scallops seared and served with bacon and pea puree.

There was also the Foraging Period, which saw the dinner table groan with jars of chutney and jelly and bottles of steeped gins I’d made with fruits and berries such as plums, hawthorns and sloes picked in the Dorset countryside during what was quite a militant obsession in my early 20s. Making them in autumn meant they’d be perfect by Christmas, and I’d give any surplus to friends as gifts.

Then there was the Brussels Sprouts Period, which was probably the longest of all, when my parents first insisted, then guilt-tripped me into eating two.

Guardian Feast Christmas spot Melissa Thompson illustration of jam jar

But it wasn’t just periods; there were things we returned to year in, year out. And, for people born outside Britain – my mum in Malta, Dad in Jamaica – my parents took a decidedly British approach to Christmas lunch. A roast dinner, with little loyalty to a particular bird, meaning it might be turkey, goose or duck, with all the trimmings. It would be joined by a second meat, usually lamb, and my brother and I would haggle over the bone marrow.

There were also little highlights drawn from my parents’ background, which seasoned the festivities in other ways. Ackee and saltfish for breakfast, made by my dad (if we had managed to get the ingredients from a trip to London and back to Weymouth in time, that is). There would be loads of fried dumplings and, if we were lucky, fried plantains too. If not, my second favorite, a dish of bacon, tinned tomatoes and onions all cooked together – the result is so much better than the sum of its parts – with a fried egg and a fried dumpling on the side. Even thinking about it now makes me yearn for the magical flavor that is egg yolk and tomato scooped up with dumplings.

In the lead-up to the big day, the house would be filled with the smell of Imbuljuta tal-Qastan, a classic Maltese Christmas drink made by Mum which consists of dried chestnuts simmered with cocoa, water, chocolate, cinnamon, nutmeg and orange zest. Our house could not have smelled more Christmassy if it was filled with festive Yankee Candles, though it took me years to learn to like it. These days, I can’t get enough.

Now that I have my own child, I suppose it’s my turn to establish some kind of tradition. Aside from the beef rib I buy from our local butcher every year, we haven’t really had a chance to establish any Christmas rituals, given that, for half the number of years I’ve been a parent, Covid-19 has put paid to our plans. Last year, like so many other people’s, our hopes of getting the whole family together were thwarted on Christmas Eve by one relative’s positive PCR. The beef rib went in the freezer and my partner, daughter and I had lunch at an Algerian cafe on the Old Kent Road in south-east London. We eat delicious merguez and hand-cut chips, surrounded by men playing chess, and without a hat or Christmas jumper in sight. It was wholly untraditional, and it was perfect.

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Austin’s best Egyptian-inspired BBQ food

Dishes at an Egyptian-BBQ restaurant.

A sampling of the food at KG BBQ. Photo courtesy Maurice Chammah

On a recent rainy night I grabbed dinner with friends at KG BBQ, the mouth-watering, newly opened fusion brainchild of Egyptian emigre Kareem El-Ghayesh.

  • El-Ghayesh told me he moved to Austin in 2016 to learn the ways of the city’s great pitmasters, putting in time at Lamberts, Interstellar, Kerlin and Valentina’s before striking out on his own.

The scenes: The food trailer is stationed at Oddwood Brewing, a pizzeria-brewpub with at least a half-dozen shaded, outdoor picnic tables and plenty of cozy indoor seating.

Just a taste: We tried the grilled chicken kebab, marinated in sumac, garlic, thyme and honey — and it’s tender to the teeth; the pink buttermilk potato salad, a Texas classic dressed up in a roasted beet puree, with fresh dill and jalapeños — y’know, the kind your grandmother use to make; a golden, aromatic rice cooked with turmeric, bay leaf and cinnamon, tossed with candied nuts; and classic smoked brisket served, in a typical twist, with a pomegranate-infused barbecue sauce.

Excellent moves: Serving smoked meat with a chimichurri sauce of mint, parsley and Serrano chilies, with garlic, onion and cumin.

Three-word reviews: A smorgasbord of yumminess.

What we’re still thinking about: The cardamom and pistachio rice pudding.

  • Do not leave KG BBQ without buying this rich dessert, finished off with pistachio butter and topped with whipped mascarpone and halvah.

if you go: KG, located at 3108 Manor Road, by the intersection with Airport Boulevard, is open Thursday through Sunday, 11am to 8pm — or until sold out.

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