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Modern Farmer's Miller on Waste of Cold Pressed Juices (Audio) · Bloomberg Intelligence

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  Speaker 1: I'm Charlie Pellett, and that's a Bloomberg Business Flash. This
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  Speaker 1: is taking stuff with Jentlee Hayes and Grim Fox on
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  Speaker 1: Bloomberg Radio. You want to know the dirty truth about
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  Speaker 1: cold pressed juice, The real cost of the juicing fad. Well,
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  Speaker 1: it's food waste, tons of it. Very happy to welcome
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  Speaker 1: to the show now, Sarah gray Miller. She's editor in
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  Speaker 1: chief of Modern Farmer magazine based in Hudson, New York.
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  Speaker 1: Launched in the authoritative research for cutting edge food producers, consumers, farmers, chefs,
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  Speaker 1: home cloks, everybody interested in what are we really eating
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  Speaker 1: right now? And does it make sense? Sarah, Welcome to
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  Speaker 1: the show. Thanks for having me interested. You hail from Natchez, Mississippi,
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  Speaker 1: and you went to Vasster. You majored in English and
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  Speaker 1: political science, and here you are a Modern farmer. Seems
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  Speaker 1: this is to me very important because so many issues
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  Speaker 1: surrounding food have to do with policy, they have to
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  Speaker 1: do with science, They have to do with people maybe
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  Speaker 1: feel good about doing something and it's all wrong. Tell
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  Speaker 1: us about old press juice, Well, you know, I think
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  Speaker 1: people feel very virtuous when they go and get a
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  Speaker 1: cold press juice. It's so associated with people who were
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  Speaker 1: doing cleanses with the raw food movement. That's not the case. Um,
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  Speaker 1: It's not necessarily the best thing for you, and it's
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  Speaker 1: certainly not the best thing for the planet. Let's talk
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  Speaker 1: a little money for a second, I understand that the
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  Speaker 1: cold press juice market is about a four hundred million
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  Speaker 1: dollar a year business. That's correct, And to put that
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  Speaker 1: in perspective, that's fifteen times the number that it was
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  Speaker 1: in two thousand and ten. So clearly a growing business.
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  Speaker 1: A lot of people want to want to get to
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  Speaker 1: want to get into, not the process, the actual manufacturing.
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  Speaker 1: It's a two step process, isn't it. Can you explain
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  Speaker 1: what happens to make cold pressed juice? Well, unlike blended juices,
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  Speaker 1: the vegetables are literally and fruits smushed down extracting the juice.
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  Speaker 1: Part of the problem with that is you also lose
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  Speaker 1: all the fiber and the nutrients associated with that viber,
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  Speaker 1: and so what happens is you end up with a
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  Speaker 1: very sugary drink and your body really can't necessarily tell
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  Speaker 1: the difference between sugar that comes from shoot fruit fruit
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  Speaker 1: or sugar that comes from sugar. So when you said
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  Speaker 1: it's not necessarily good for you, that's the first thing.
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  Speaker 1: You've lost all the fiber, but it's not very good
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  Speaker 1: for the health of the planet. Why, well, two things.
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  Speaker 1: When it's also not good for you, you it's twice
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  Speaker 1: as many calories and one sixteen ounce serving as two
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  Speaker 1: cups of vegetables for the planet. The amount of food
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  Speaker 1: waste created is staggering. On average, three point five pounds
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  Speaker 1: of pulp for every sixteen ounce, one s four point
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  Speaker 1: five pounds of pulp. What is pulp due to the
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  Speaker 1: dirt to the ground, Well, ultimately what happens is most
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  Speaker 1: of it winds up in landfills, of course, where it
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  Speaker 1: emits methane gas um. But in terms of okay, you
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  Speaker 1: could compost it, right, that would seem to make sense.
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  Speaker 1: But it's heavy, it's wet, it becomes anaerobic very quickly
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  Speaker 1: um which oddly and doesn't allow the other food waste
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  Speaker 1: to decay. The other problem is there's a solution to that,
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  Speaker 1: which is carbon based materials like yard waste sawdust. But
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  Speaker 1: juicing is an urban trend. You know, rural Mississippi where
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  Speaker 1: I'm from, we don't have a job but jeice. So
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  Speaker 1: you've got the yard waste created in a rural area,
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  Speaker 1: but the juice waste created in an urban area. And
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  Speaker 1: this high pressure processing which is to make the actual
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  Speaker 1: juice I understand, can actually can get rid of the
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  Speaker 1: probiotics and the enzymes that you think you're actually purchasing
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  Speaker 1: when you spend a lot of money for this particular beverage.
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  Speaker 1: I mean one advantage it does, how have. However, when
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  Speaker 1: you get it at a juice bar, as it's not pasteurized,
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  Speaker 1: why is that an advantage because it doesn't You're not exactly.
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  Speaker 1: There are a lot of arguments that it retains certain
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  Speaker 1: nutrients because it hasn't been heated. So, uh, what should
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  Speaker 1: people do? I mean, is there anything is there should do?
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  Speaker 1: Where is this heading? Uh? Is there an their movement alongside?
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  Speaker 1: Which is what you're helping to foster saying you know,
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  Speaker 1: if you want to drink juice, fine, but drink juice
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  Speaker 1: with the pulp or what's what's the message here? I
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  Speaker 1: think there are a couple of messages. One is the
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  Speaker 1: pulp is great for farm animals, again if you can
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  Speaker 1: get it where the animals are in a rural area.
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  Speaker 1: If there is an upside to the juice and craze
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  Speaker 1: and to drinking juice, it's the ugly fruits and vegetables.
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  Speaker 1: Farmers often have misshapen carrots, a cucumber that's too long
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  Speaker 1: that they know they cannot sell to grocery stores and
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  Speaker 1: other outlets. Um a lot of juicers advertise that they
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  Speaker 1: are using these ugly fruits, and the truth is those
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  Speaker 1: fruits would probably end up in landfills anyway. Now, the
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  Speaker 1: cost to the consumer is considerably higher than let's say,
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  Speaker 1: if you were to buy some kind of packaged juice
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  Speaker 1: or even juice at at a grocery store. What is
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  Speaker 1: that just because there's supply and demand, that it's a
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  Speaker 1: fad and a trend that everyone wants it, or is
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  Speaker 1: there a real reason why it would cost more to
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  Speaker 1: make this product? Well, I mean one reason it would
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  Speaker 1: cost more is because it's not pasteurized, it has an
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  Speaker 1: incredibly short shelf life, and it is made to order
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  Speaker 1: at least in juice bars. But they really mean eight bucks.
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  Speaker 1: You know, we are in New York for a cold
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  Speaker 1: pressed juice. I think it's a bad so it may
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  Speaker 1: die out. In terms of organic, is that something though,
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  Speaker 1: that is legit? Is that something we're going to juice?
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  Speaker 1: You would say, yeah, by the go to the green
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  Speaker 1: grocer or green market whatever, get the organic fruits and veggies,
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  Speaker 1: and how do you know the organic? I would absolutely
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  Speaker 1: in every case juicing or any food you consume, really
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  Speaker 1: urge people to buy organic UM, and it's not really
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  Speaker 1: just for your personal health, it's for the planet's health.
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  Speaker 1: Um And the United States has a great certification program,
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  Speaker 1: so anything that has been certified organic will be labeled
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  Speaker 1: as such. And it just to reiterate, a cold press
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  Speaker 1: juice will give you more calories and also more sugar
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  Speaker 1: than if you just have a regular juice that normally
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  Speaker 1: would associate with fruit juices. Exactly twice as many calories
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  Speaker 1: as two cups of vegetables. Think about that in one
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  Speaker 1: sixty announced glass of juice. So people who think they're
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  Speaker 1: on a diet and they're cleansing, they're not. They're not well.
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  Speaker 1: What they've got to do is read the story and
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  Speaker 1: learn more about cold press juice. Thank you very much.
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  Speaker 1: Sarah gray Miller, editor in chief of Modern Farmer magazine
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  Speaker 1: based in Hudson, New York. This is taking Stock. I'm
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  Speaker 1: Pim Fox my co host Kathleen Hayes, and this is
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