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News & Views Magazine

Edition 1, 2015

CLFP recently teamed with Kennedy/Jenks Consultants

and Brown and Caldwell to conduct a water use efficiency

study for CLFP. The study found that the food processing

industry has become more efficient with its water

use. The study's findings were presented at the Food

Processing Expo in Sacramento on February 19.

As part of the project, the project team reviewed over

60 years of water use data, interviewed several food

processing facilities and conducted a survey of CLFP

membership. The information collected was used to

develop water use metrics, as well as to compare both

current water use practice to historic references and to

establish modern day benchmarks.

Through this research, the study was able to demonstrate

that the California food processing industry has become

more efficient with its water use over the past several

decades and within the past 10 years. The literature

survey also demonstrated that food processors have a

long history of implementing water efficient practices

without the influence of policy or legislation.

Between the 2011 and 2014 member surveys there were

42 responses. The average water use per ton of raw

product decreased significantly from the literature values

of the last national reports of 1993 to the 2014 survey

values. In addition to reusing supply water several times

within the plant, most facilities reuse the process water

to irrigate crops.

Overall, the project achieved its three key goals: to

determine if industry-wide water use efficiency has

increased; to compile a list of best management practices;

and to develop a reference document that CLFP can

use for advocacy purposes. The report will support the

CLFP’s efforts in responding to the legislature, media

and nongovernmental organizations (NGOs) on behalf of

its membership.

The final report and its supporting appendices are

available for download at


Water Efficiency Study Finds

Improvements in Industry

by Susanne Zechiel, Kennedy/Jenks Consultants

The Strong Dollar Effect

By Doug Reichman

VP Foreign Exchange Advisor, California Bank & Trust

The relative strength of the US Dollar was mentioned

repeatedly during Q1 earnings reports. Many companies

executed on their business plans, but earnings on

international transactions were impacted by the stronger

dollar. Stronger is better, right? It depends on your

position in a transaction. There were no complaints

from companies that import - for them a strong dollar is

a discount on the prices of their imports. For exporters a

stronger dollar means that the price of your goods is rising

in foreign markets, potentially slowing sales. The value of

foreign investment can also affect earnings if not properly

hedged. In a perfect world foreign exchange gains and

losses would be zero. The reason is simple. A gain means

there was value at risk, and this time you got lucky. A

loss means there was value at risk and were unlucky.

Accurate forecasting and foreign exchange hedging

policy can minimize the effects of foreign exchange

volatility so companies can focus on the execution of

their business plan. There is growing consumer demand

for US products in foreign markets. Doing business in

foreign currency will become a fact of life for companies

that embrace the surging demand in foreign markets.

The increasing “globalization” of the marketplace

demands that companies adapt. The companies that are

willing to embrace the global marketplace and manage

the associated risks will encounter new opportunities

to grow revenues. Whether you are an exporter or an

importer, proper foreign exchange risk management can

improve your pricing and maximize revenue.