[Federal Register Volume 79, Number 8 (Monday, January 13, 2014)]
[Notices]
[Page 2149]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2014-00325]
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DEPARTMENT OF AGRICULTURE
Food and Nutrition Service
Emergency Food Assistance Program; Availability of Foods for
Fiscal Year 2014
AGENCY: Food and Nutrition Service, USDA.
ACTION: Notice.
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SUMMARY: This notice announces the surplus and purchased foods that the
Department expects to make available for donation to States for use in
providing nutrition assistance to the needy under The Emergency Food
Assistance Program (TEFAP) in Fiscal Year (FY) 2014. The foods made
available under this notice must, at the discretion of the State, be
distributed to eligible recipient agencies (ERAs) for use in preparing
meals and/or for distribution to households for home consumption.
DATES: Effective Date: October 1, 2013.
FOR FURTHER INFORMATION CONTACT: Anne Fiala, Policy Branch, Food
Distribution Division, Food and Nutrition Service, U.S. Department of
Agriculture, 3101 Park Center Drive, Alexandria, Virginia 22302-1594 or
telephone (703) 305-2662.
SUPPLEMENTARY INFORMATION: In accordance with the provisions set forth
in the Emergency Food Assistance Act of 1983 (EFAA), 7 U.S.C. 7501, et
seq., and the Food and Nutrition Act of 2008, 7 U.S.C. 2036, the
Department makes foods available to States for use in providing
nutrition assistance to those in need through TEFAP. In accordance with
section 214 of the EFAA, 7 U.S.C. 7515, 60 percent of each State's
share of TEFAP foods is based on the number of people with incomes
below the poverty level within the State and 40 percent on the number
of unemployed persons within the State. State officials are responsible
for establishing the network through which the foods will be used by
ERAs in providing nutrition assistance to those in need, and for
allocating foods among those ERAs. States have full discretion in
determining the amount of foods that will be made available to ERAs for
use in preparing meals and/or for distribution to households for home
consumption.
The types of foods the Department expects to make available to
States for distribution through TEFAP in FY 2014 are described below.
Surplus Foods
Surplus foods donated for distribution under TEFAP are Commodity
Credit Corporation (CCC) foods purchased under the authority of section
416 of the Agricultural Act of 1949, 7 U.S.C. 1431 (section 416) and
foods purchased under the surplus removal authority of section 32 of
the Act of August 24, 1935, 7 U.S.C. 612c (section 32). The types of
foods typically purchased under section 416 include dairy, grains,
oils, and peanut products. The types of foods purchased under section
32 include meat, poultry, fish, vegetables, dry beans, juices, and
fruits.
Approximately $109.5 million in surplus foods acquired in FY 2013
are being delivered to States in FY 2014. These foods include
blueberries, catfish, chicken leg quarters, cranberry juice, lamb (leg,
shoulder), strawberries, and turkey (whole, breast, sliced). Other
surplus foods may be made available to TEFAP throughout the year. The
Department would like to point out that food acquisitions are based on
changing agricultural market conditions; therefore, the availability of
foods is subject to change.
Purchased Foods
In accordance with section 27 of the Food and Nutrition Act of
2008, 7 U.S.C. 2036, the Secretary is directed to purchase $268.75
million worth of foods in FY 2014 for distribution through TEFAP. These
foods are made available to States in addition to those surplus foods
which otherwise might be provided to States for distribution under
TEFAP.
For FY 2014, the Department anticipates purchasing the following
foods for distribution through TEFAP: dehydrated potatoes, dried plums,
raisins, frozen ground beef, frozen whole chicken, frozen ham, frozen
turkey roast, blackeye beans, garbanzo beans, great northern beans,
light red kidney beans, lentils, lima beans, pinto beans, egg mix,
shell eggs, lowfat bakery flour mix, egg noodles, white and yellow corn
grits, spaghetti, macaroni, oats, peanut butter, roasted peanuts, white
and brown rice, whole grain rotini, whole grain spaghetti, whole grain
macaroni, vegetable oil, ultra high temperature fluid one percent milk,
shredded wheat, bran flakes, corn flakes, oat cereal, rice cereal, corn
cereal, and corn and rice cereal; the following canned items: low
sodium blackeye beans, low sodium green beans, low sodium light red
kidney beans, low sodium refried beans, low sodium vegetarian beans,
low sodium carrots, low sodium cream corn, no salt added whole kernel
corn, low sodium peas, low sodium sliced potatoes, no salt added
pumpkin, low sodium spaghetti sauce, low sodium spinach, sweet potatoes
with extra light syrup, no salt added whole and diced tomatoes, low
sodium tomato sauce, low sodium mixed vegetables, low sodium tomato
soup, low sodium vegetable soup, reduced sodium cream of chicken soup,
reduced sodium cream of mushroom soup, apricots with extra light syrup,
unsweetened applesauce, mixed fruit with extra light syrup, cling
peaches with extra light syrup, pears with extra light syrup, beef,
beef stew, chicken, pork, and salmon; and the following bottled juices:
unsweetened apple juice, unsweetened cherry apple juice, unsweetened
cran-apple juice, unsweetened grape juice, unsweetened grapefruit
juice, unsweetened orange juice, and unsweetened tomato juice. The
amounts of each item purchased will depend on the prices the Department
must pay, as well as the quantity of each item requested by the States.
Changes in agricultural market conditions may result in the
availability of additional types of foods or the non-availability of
one or more types listed above.
Dated: December 30, 2013.
Audrey Rowe,
Administrator, Food and Nutrition Service.
[FR Doc. 2014-00325 Filed 1-10-14; 8:45 am]
BILLING CODE 3410-30-P