|
 |
WATCHING OUT FOR POTATOES IN THE “DIETARY GUIDELINES FOR AMERICANS” Every five years, the US Department of Health and Human Services (HHS) appoints a committee comprised of prominent experts in nutrition and health to revise the “Dietary Guidelines for Americans”. The 2010 Dietary Guidelines Committee (DGC) has begun the process, and on January 29-30, held its second meeting, where United States Potato Board (USPB) nutrition expert, Dr. Katherine Beals, monitored the public forum. The focus of this meeting was to discuss the background of the current dietary intakes and dietary patterns of Americans, as well as hear reports from the seven sub-committees (Nutrient Adequacy, Energy Balance, Carbohydrates, Fatty Acids, Ethanol, Fluid and Electrolytes, and Food Safety). The conclusions regarding the diets of Americans have both positive and negative implications for potatoes, making it essential the USPB take an active role in monitoring, developing message points and supporting active testimony on behalf of the potato industry. Nutrients of Concern and Vegetable Intake Glycemic Index/Glycemic Load and Weight Loss Recommendations If you have any questions, please contact Kathleen Triou, USPB Vice President, Domestic Marketing, 303-873-2312 (direct) / 303-369-7783 (main) / 720-225-0931 (efax) or ktriou@uspotatoes.com.
DIETARY POTASSIUM IS LINKED TO LOWER BLOOD PRESSURE...GOOD NEWS FOR POTATOES! Little known to most Americans is the fact potassium may help reduce the risk of high blood pressure and promote good heart health. Potatoes happen to be a good source of this mineral. This February—American Heart Month—the USPB is publicizing research that links dietary potassium to lower blood pressure. There are several studies referenced in this release (attached), all connecting potatoes’ potassium “goodness” to a reduction in blood pressure. The first study referenced in this press release was conducted recently at Deakin University in Australia. Researchers found for every 100 gram increase in potato consumption, there was a 2.6 unit drop in diastolic pressure (one medium-size potato = 150 grams). According to Dr. Caryl Nowson, lead scientist of the study, the decrease was likely due to the potassium content of potatoes. A second study quoted examines two weight-reduction diets and their impacts on blood pressure. One diet was low in fat and the second, while low in fat, was also moderate in sodium and high in potassium and calcium. Weight loss was the same in both groups, and blood pressure dropped for both as well. However, the high-potassium group experienced a significantly greater decrease in blood pressure. Why does this matter? Heart disease remains America’s number one killer and dietary modifications are proven to reduce several of the key risk factors. One of the most powerful, yet lesser known changes, is increasing dietary potassium intake. The US Food and Drug Administration (FDA) reports diets containing foods which are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke. Potatoes, with skin on, are good sources of potassium and absolutely, positively sodium- and fat-free. Important to remember about potassium is its health benefits beyond heart related factors. Other research has indicated diets high in fruits and vegetables are particularly rich in potassium, which may help maintain lean body mass and bone mineral density as we age. The best news of all is that potatoes rank highest for potassium content among the top 20 most frequently consumed raw fruits and vegetables. One medium potato (5.3 oz), with the skin, contains 18% of your daily requirement of potassium, more than a banana. One goal of the USPB’s nutrition communications program is to continually distribute good news about potato nutrition and any potential health benefits. This press release is one of many tactics we employ in this quest to publicize scientific studies that reflect positively on potatoes. For more information about these studies, please contact Meredith Myers, USPB Public Relations Manager at meredithm@uspotatoes.com or 303-369-7783. Potato Heart Month Potassium Release FINAL 2_09_09
IT’S THE CALORIES THAT COUNT The New England Journal of Medicine just published a study by the Harvard School of Public Health and Pennington Biomedical Research Center in Louisiana, titled, “Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates”, http://content.nejm.org/cgi/content/full/360/9/859, which concluded, in layman’s terms, it’s the calories that count in meaningful weight loss. Researchers randomly assigned 811 overweight adults to one of four diets, each containing different levels of fat, protein and carbohydrates. Over the course of this two-year study, each dieter was encouraged to slash 750 calories a day from their diet, exercise 90 minutes a week, keep an online food diary and meet regularly with diet counselors to chart their progress. At the conclusion of the study, no one diet was proven to be more effective than another. The take-away is that limiting the number of calories consumed and burning off more calories with exercise is the key to weight loss. For an in-depth article about the study that was published in USA Today, please click to: http://www.google.com/hostednews/ap/article/ALeqM5g5nH6bV4fr0ofSKGT8ZjkSVjbM_AD96IS5Q81
Nutrition/Domestic Public Relations POTATOES—GOOD FOOD FOR BUSY FAMILIES On February 10, 2009, moms all over the country were reminded there is no food more nutritious, affordable or convenient than the potato. The USPB participated in a “satellite media tour,” or SMT, in which revered registered dietitian and media veteran Robyn Flipse spoke on the topic of “good food for busy families.” Robyn sang praises of the potato in interviews that aired on 157 outlets, including television, radio and online, for a total estimated reach of more than eight million viewers and listeners! “There is nothing quicker, more nutritious and more affordable than potatoes,” Flipse said. “A medium size potato has only 110 calories, more potassium than a banana, is rich in vitamin C and has no fat and no cholesterol – and all for about 25 cents per serving!” Interested in seeing Robyn in action? Check her out on www.potatogoodness.com. This SMT is an element of the integrated public relations program to remind the target audience, “Linda,” that potatoes are one of the best nutrition values, pound for pound, in the produce department. A collection of meal recipes with approximate cost per serving information was developed, along with money-saving ideas where consumers could find potatoes at the heart of each recipe. This information is being placed at retail and communicated through print, broadcast and online media. It’s also a subject of great discussion on the USPB’s www.Momsdinnerhelper.com blog.
Domestic Marketing/New Industry Campaign AD CAMPAIGN: MAKING A DIFFERENCE WITH OUR TARGET AUDIENCE....AGAIN! “Potatoes…Goodness Unearthed™” Campaign Continues To Drive Potato Purchases After Viewing Ad!
Ad Campaign Reminders:
Next VISTA Report:
For more information or questions, please contact Kathleen Triou, USPB Vice President, Domestic Marketing, 303-873-2312 (direct) / 303-369-7783 (main) / 720-225-0931 (efax) or e-mail KTriou@uspotatoes.com Women's Day February 1, 2009 - VISTA Report Summary Women's Day Feb 1, 2009 - Full VISTA Report
DESPITE HIGHEST Q4 2008 AVERAGE RETAIL PRICE INCREASE, POTATO VOLUME DECREASES LESS THAN OTHER TOP VEGETABLE CATEGORIES In the last two issues of Industry Update, we addressed the question: “Since Potatoes Are Down at Retail, What's Up?” The USPB reviewed category data outside potatoes to understand purchasing dynamics at retail in these difficult economic times. The net of that review was that while potato sales were down, there was no one winner (no single item) consumers have shifted to replace potatoes. Retail spending at grocery was generally down, not just on potatoes. The USPB recently received FreshFacts data from the Perishables Group showing Q4 2008 reports and analysis on the potato category versus other top vegetable categories and key meat categories. SUMMARY NOTE To receive the full report, please contact Kathleen Triou, USPB Vice President, Domestic Marketing, 303-873-2312 (direct) / 303-369-7783 (main) / 720-225-0931 (efax) or e-mail KTriou@uspotatoes.com
DEHYDRATED POTATO GRANULES NOW AVAILABLE THROUGH USAID TITLE II PROGRAMMING! Through a lengthy application process, the USPB has successfully gained approval for standard potato granules by USAID. Private voluntary organizations (PVOs) which receive USAID Title II funding are now able to request dehydrated potato granules for their food programming needs. With increasing transportation costs, potato granules interest many PVOs due to their high bulk density and comparative weight to other food aid commodities. For more information, please visit the USAID Food for Peace website: http://www.usaid.gov/our_work/humanitarian_assistance/ffp/. In the right column, scroll down to FY09 Title II Guidelines. Here, you will find Annex E, the commodity list, along with other Title II information.
Dehy/International Marketing
USPB PARTNERS WITH LOCAL CHINESE IMPORTER TO HOST SUCCESSFUL US DEHY BAKERY SEMINAR! Partnering with importers and distributors in country is critical to the success of increasing the use of US dehydrated potatoes in foreign markets and is an important strategy under the USPB long range plan. The USPB recently worked with Shanghai Yung Cheng, a company founded in 1992 which specializes in supplying baking ingredients, such as mooncake fillings, fruit fillings, cream and other bakery ingredients. Yung Cheng is located in seven cities throughout China and has set up bakery training centers in Shanghai, Kunshan & Guangzhou with a sales team of about 100 staff. The bakery seminar, highlighting the benefits of US dehy in bakery applications, was held in Nanjing, China, February 20, 2009. Approximately 40 people participated in the seminar, with 93% of the participants comprised of R&D staff, purchasing managers or other decision makers from baking companies. Chef Alan Chou, R&D Director of BreadTalk Group (Shanghai), developed and presented six recipes featuring US dehy. Similar to the November 2008 seminar, Chef Chou highlighted the benefits of using dehy such as:
Chef Chou concluded that US dehy was a good bakery ingredient with big market potential. He recommended adding a ratio of US dehy at 6-8% in dough and 50% for bread filling. Additionally, he recommended the theme for marketing dehy in the bakery sector could include such concepts such as “natural, nutrition, healthy ingredients with new and special flavor which satisfy the demand of the customers”, etc.
Dehy/Frozen/International Marketing USPB JAPAN REPRESENTATIVE OFFICE ANNOUNCES “ROAST BEEF & AMERICAN POTATO FAIR” DURING MARCH IN YOKOHAMA, JAPAN The USPB Japan Representative Office announces that the Sky Lounge Sirius, on the 70th floor of the Yokohama Royal Park Hotel, located in Yokohama, Kanagawa Prefecture, Japan, will hold a “Roast Beef & American Potato Fair” from March 1 - 31. During the fair, nine different dishes using US potatoes will be served at a lunch buffet for a limited period. Sky Lounge Sirius is 277 meters above street level from its location atop the 70-floor Landmark Tower Yokohama and offers a daily lunch buffet with around 50 different kinds of dishes. Sky Lounge is extremely popular with diners, who can enjoy panoramic views that include the Yokohama Bay Bridge, Yokohama Red Brick Warehouses, and Boso Peninsula in Chiba Prefecture. Throughout the year, a variety of fairs are held at the sky lounge. This event in March 2009 is entitled the “Roast Beef & American Potato Fair”, which will offer main dishes, bread, and cakes made from frozen and dehydrated potatoes produced in the US. The chef of Sky Lounge Sirius, Jiro Ichikawa, commented, “US potatoes are easy to use because they are ready to cook, and can help expand the menu. From an environmental standpoint, frozen potatoes can be readily utilized and do not produce garbage, so nothing is wasted.”
The menu will consist of the following: Main Dishes
Cake Made with Potatoes Bread Made with Potatoes
Frozen/International Marketing POPEYE’S CHICKEN MALAYSIA DECIDES TO GO US! Popeye’s Chicken is entering the Malaysian market with an outlet in Kula Lumpur and plans for five to six more outlets in 2009. Based on information provided by the USPB Rep in Malaysia, including the added value services offered by the Board for chains that buy US, the owners have decided to serve 100% US frozen potato products.
Frozen/International Marketing MOS BURGER ENTERS INDONESIA WITH US FRIES MOS Burger, the largest Japanese hamburger chain, has opened its first restaurant in Indonesia with an outlet in Jakarta and plans to add three stores per year. MOS has chosen to go with US sourced frozen fries based on the added value services and cooperative support provided by the USPB to chains that buy 100% US origin potatoes.
Frozen/International Marketing CHAINS THROUGHOUT INDONESIA SWITCH TO US POTATOES AND ADD ADDITIONAL US POTATO ITEMS TO MENUS The Capital Grille restaurant in Jakarta has switched to US produced fries based on information provided by the USPB representative in Indonesia. They also plan to add specialty potato products from the US. The Café Cartel chain has also switched to US fries and added criss-cuts to their menu. After attending a USPB seminar, the owners of Fish and Co. have added Tater Drums and Hash Browns to their very popular breakfast buffet and are planning to add other specialty cuts to their lunch and dinner menus.
EXPORTING? INTERESTED IN EXPORTING? MARK YOUR CALENDARS! The purposes of this market visit are multi-faceted:
All US Seed Potato Growers are invited and encouraged to participate. Registration deadline is Friday, April 3, 2009. Register today by contacting Sarah Mahler, USPB International Marketing Manager at 303-873-2334 or e-mail sarah@uspotatoes.com Nicaragua Seed Grower Market Visit Registration
'EAT YOUR VEGETABLES': FOR KIDS, IT MEANS FRIES (Editor’s Note: From the March 2, 2009, issue of “Frozen Express”, the daily update from the American Frozen Food Institute in affiliation with The Food Institute, the following headline story appeared): “When children consume produce, they are more likely to eat french fries than dark green or orange vegetables, according to a study published in the Journal of the American Dietetic Association. Researchers found that children were consuming an average of two cups of fruits, vegetables and juice a day, and teens ate only slightly more than that. French fries account for about one-quarter of children's vegetable intake, reported USA Today. http://www.usatoday.com/news/health/2009-03-01-vegetables-fries_N.htm
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
©2009 United States Potato Board |
Expanding the use of US dehy in international food assistance programs is one strategy under the USPB’s dehy long range plan. The USPB IFAI newsletter is one tool to educate a wide audience within the food aid community about the benefits of programming dehy. Although it is a complex system to get various foods included into food programming, education is very important among all levels and areas within an organization. As dehydrated potatoes are a new commodity within this community, education is a long term process in which the USPB is committed. 
