BILL ANALYSIS Ó
AB 682
Page 1
Date of Hearing: May 1, 2013
ASSEMBLY COMMITTEE ON ACCOUNTABILITY AND ADMINISTRATIVE REVIEW
Jim Frazier, Chair
AB 682 (Ian Calderon) - As Amended: April 24, 2013
SUBJECT : State procurement: food: plumped poultry
SUMMARY : This bill prevents the purchase of chicken or turkey
sold or served in public school facilities or state-owned or
leased buildings for food concessions, cafeterias, or vending
operations from being "plumped" in any way.
"Plumped" as defined in the bill is the injection of saltwater,
chicken stock, seaweed extract, or some combination thereof,
into chicken or turkey to increase its weight and price.
EXISTING LAW directs the Department of General Services (DGS),
state agencies and departments to follow specified procedures
when entering into contracts for the purchasing of goods and
services for the state of California.
Specifically, Public Contract Code identifies procedures whereby
criteria for contracts are developed, qualifications for
entities that may bid on contracts are established and the
methodology whereby contract bids are evaluated.
FISCAL EFFECT : Unknown. However, future bids for contracts
containing chicken and turkey products may be less competitive
by reducing the type of poultry products available to the State,
its agencies and departments and public school districts for use
in concessions, cafeterias, or vending operations thereby
increasing cost.
COMMENTS : According to the author, this bill seeks to improve
the offerings of healthy food options at schools and state
workplaces by removing chicken and turkey products that have
been injected with saltwater, chicken stock or seaweed extract
increasing the amount of sodium contained in the product.
The author also notes that over 32 million Californians are
obese or overweight and that lowering the amounts of sugar, fat
and sodium could lead to reductions in obesity, diabetes, heart
disease, and other preventable health conditions. Chicken that
has not been "plumped" contains approximately 70 mg of sodium
AB 682
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per four ounce serving whereas chicken that has been "plumped"
can contain as much as an additional 350 mg.
The National Institutes of Health recommend healthy adults limit
their daily sodium intake to 2300 mg. One serving of "plumped"
chicken each day would contribute approximately 15 percent of
this daily sodium intake.
Additionally, a concern has been raised that "plumping" is a
method whereby poultry products can be artificially made heavier
in order to increase the cost of the product. There appears to
be no evidence of this. "Plumping," it is argued, is meant to
enhance flavor and increase the juiciness of the meat. If
"plumping" significantly increased the cost of the product it
seems reasonable to expect that those products would be less
competitive in the Public Contract bid process.
Other food products currently available within the State Capitol
and their sodium content per serving (USDA National Nutrient
Data Base) include, but are limited to:
Chips (potato, corn etc.)350-650 mg
Bacon 439 mg
Beans (refried, chili etc.)850-1100 mg
Cheese (American) 422 mg
Cheese (Cottage) 777-918 mg
Danish pastry 350-420 mg
Ham, sliced (4oz) 739 mg
Pastrami (4oz) 992 mg
Science supports the conclusion that diets too high in sodium
can lead to significant health problems. The addition of 350 mg
of sodium per serving of chicken that has been "plumped" is not
a trivial amount. However, this bill is narrowly focused on
"plumped" poultry while not addressing numerous other sources of
sodium that may be served at the same concession, cafeteria or
vending operation at a state owned facility or public school
district.
The author has not provided a rationale for this singular
exclusion to the Public Contract Code.
Previous legislation : AB 727 (Mitchell) was introduced in 2011
and sought to require at least 50 percent of food and beverages
offered by a vendor in a vending machine on state property meet
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accepted nutritional guidelines. The bill would have required
DGS when approving contracts for the purchase of food sold in
state owned or state leased buildings to give preference to
items that are grown, packaged or produced in California or that
meet sustainability standards. This bill was held on suspense in
Senate Appropriations.
Current legislation : AB 459 (Mitchell) encourages vendors of
food concessions or cafeterias in any state-owned or
state-leased property to sell food or beverages that are
packaged, or produced within the State of California.
Additionally, these vendors are encouraged to sell food or
beverages that meet the sustainability guidelines set forth in
the United States Department of Health and Human Services and
the United States General Services Administration's Health and
Sustainability Guidelines for Federal Concessions and Vending
Operations.
REGISTERED SUPPORT / OPPOSITION :
Support
California Food Policy Advocates
California Poultry Federation
California Teamsters Public Affairs Council
Latino Coalition for a Healthy California
United Food and Commercial Workers Western States Council
Several Windward School seventh graders
Opposition
None on file
Analysis Prepared by : William Herms / A. & A.R. / (916)
319-3600