Table-Stock/Chip-Stock/International

TEACHING KIDS HOW TO COOK WITH POTATOES

A US potato cooking competition was recently carried out over a three-month period in Hong Kong. New to the program this year, in addition to primary school students and their parents, secondary schools were also invited to enter as teams of two. Held in cooperation with TVB Weekly Magazine and Hi-Kids Monthly magazine, during the April – June competition period, Hi-Kids Monthly featured a two-page introduction of the event and four pages of demo recipes and entry forms. Prior to the competition, a series of presentations were given at many schools, inviting entries to create new and exciting dishes featuring US potatoes. Response for entries was enthusiastic, drawing a total of 630 participants. TVB Weekly Magazine featured an article on the final cooking competition and invited readers to cast their votes online for the recipes they liked best.  Reader votes accounted for part of the final score and were added to the judges’ scores for the final results, which were announced in a subsequent issue. The event was deemed a success as it generated great exposure through the many pages of recipes and information about US potato nutrition and varieties.   

Table-Stock/Chip-Stock/International

KOREA OPENS BACK UP TO FRESH POTATOES FROM IDAHO

It only took four years following the PCN find, but Korea has finally reinstated Idaho as an eligible state for shipping fresh table-stock and chip-stock potatoes. This success came as the result of a concerted effort on the part of the Idaho Potato Commission (IPC), National Potato Council (NPC) and the United States Potato Board (USPB) through the national “phytosanitary initiative”, which hires Bryant Christie Inc., to work on fresh and seed potato market access issues. The direct negotiations with the Korean government were handled by USDA/APHIS and the Idaho Department of Agriculture, and we appreciate their efforts. The final effort in convincing the Korean’s that potatoes from Idaho were free of PCN was a visit by an inspector from the Korean Ministry of Agriculture in June. He spent a week viewing the quarantine areas, witnessing samples being taken and learning about all of the efforts that have gone on since the small find was initially reported. This visit was paid for with Technical Assistance for Specialty Crops (TASC) funding secured by the USPB for hosting foreign government officials.

Chip-Stock/International

FRESH CHIP-STOCK POTATOES TO JAPAN REACH RECORD LEVELS!

A total of 1,909 metric tons of fresh US chipping potatoes were shipped to Japan under the February – June 2010 shipping window. The 88 containers all arrived in Hiroshima during June and were processed during June and July. The importer reports quality was very good and there were no issues at the port. Hopefully, this successful shipping season will lead to even larger exports in 2011, however, serious increases in exports to Japan will require improvements in the market access agreement, which the US industry is working cooperatively to address.

Frozen/International

WHAT DID THE WORLD CUP HAVE TO DO WITH POTATOES?

The recent global event known as the 2010 FIFA World Cup actually led to the launch of four new US frozen potato products!

Two restaurant chains in Malaysia, Santini and 798 Wine & Sports Bar, added four new US frozen potato products to their menus for the World Cup. The products were curly fries, lattice cut fries, Yukon Gold wedges and baby bakers. The USPB rep in Malaysia introduced the chains to these products and assisted in promoting these new menu items throughout the month-long World Cup promotion.

Frozen/International

US FROZEN POTATOES “MAKING THE BAR SCENE” IN KOREA

WaBar, a casual bar chain with 240 stores nationwide in Korea, launched four new menu items made with US frozen potatoes. The new items are chicken salad with potato chips, a potato basket, fish and chips and grilled barbecue with potato chips.

Frozen/International

LEARNING HOW TO COOK WITH US FROZEN FRIES IN THAILAND

Once again, USPB-sponsored events demonstrate the extreme versatility of US frozen potatoes to global customers, and the more educated consumers are about US potatoes, increased demand should follow.

The USPB representative in Thailand recently organized, in conjunction with Gourmet and Cuisine magazine, a cooking class featuring US frozen potato products at the Suan Dusit International Culinary School. Attended by 60 readers of the magazine, this day-long class featured two different, well-known instructors, Professor Chachaya Raktakanishta and Professor Raweekant Tukkinsathian. Six different recipes utilizing US frozen potatoes were featured, including US Hash Browns with Chicken Massamun Curry, US Crinkle Cuts fried with Thai Herbs and Tamarind Sauce, Apple US Potato Crumble with Vanilla Ice Cream, Rice with Japanese Curry and US Hash Browns, US Curly Fries Salad w/Crispy Morning Glory, Minced Pork and Prawns and US Potato Pudding.

Frozen/International

MORE KOREAN HOUSEWIVES COOKING WITH US FROZEN POTATOES

Consumer cooking classes, featuring US frozen potatoes, are proving to be very popular among Korean housewives. The classes are held at large department and retail stores such as Home Plus, the second largest hypermarket chain in Korea, where four classes were held in May and June. This brings the total number of USPB-sponsored cooking classes held in 2009/2010 to 16.

Recent classes featured the popular chef, Ms. Kim, Young-Bin, who prepared four recipes:

	(US Frozen) Wedge Potato Pizza with Curry Sauce—US frozen wedge potatoes are used as a topping for a mini-sized pizza with mozzarella cheese and curry sauce
	Bulgokki with Mayonnaise Sauce on (US Frozen) Hashbrown—Pan fried Hashbrowns are served with ground beef sautéed in Korean-style soy sauce on the top, with shredded vegetables
	(US Frozen) Baked Whole Potato with Kimchi & Cheese—Whole potatoes are cut in half, stuffed with shredded Kimchi and cheese and then baked
	(US Frozen Crinkle Cut) Potato Wrap Sandwich—Baked crinkle cut potatoes are used as one of the fillings for a wrap sandwich, together with shredded vegetables

Consumer Advertising/Domestic

POTATOES – THE PERFECT GRILLING FOOD!!??

The USPB’s online advertising program got off to a hot start in July with messaging focused on barbequing, grilling, picnics and outdoor entertaining. This program extends the “Peel Back the Truth” message by debunking the convenience and health myths around potatoes, while highlighting inspiring grilling recipes: “Quick and Healthy Grilled Potato Pesto Salad” and “Quick & Healthy Grilled Potato Kabobs”.

The grilling-focused advertisements ran within barbequing, picnic and outdoor entertaining sections on www.AllRecipes.com. AllRecipes.com is the most popular website for online recipes and proved to be the strongest performer for the USPB during the previous online advertising campaign. When users click on the banner ads on www.AllRecipes.com, they will be directed to a landing page featuring other Quick & Healthy recipes where they can watch recipe videos, download and print recipes and even post to their Facebook page. This is an effective way to make sure “Linda” includes potatoes when she is planning her next outdoor summer meal.

Consumer Public Relations/Domestic

QUICK AND HEALTHY POTATO SALADS POPPING UP EVERYWHERE!

Heidi Diller, SuperValu/Cub Foods Registered Dietician (RD), was featured on a Wednesday, July 28, segment of “Twin Cities Live”, a weekday show on the ABC affiliate, 5 Eyewitness News, in Minneapolis/St. Paul. (NOTE TO RUSSET GROWERS AND SHIPPERS BEFORE YOU WATCH: Please do not be offended by her personal insistence that reds be used in potato salad, instead of russets. That is the opinion of this particular Supermarket RD.) Other than that piece, this segment was more than six minutes (HUGE) of very positive potato nutrition messaging and healthy potato salad prep and tasting. Click to watch.

With the many stories in Industry Update the last few months, everyone knows the USPB kicked off the “Quick and Healthy Potato Salad” media push this May. We’ve seen absolutely incredible coverage in consumer media. This success is the result of the USPB leveraging consumer PR information in our Supermarket RD program. By providing consumer-facing information and tools to RDs, we help make their job of reaching shoppers easier. In addition to this cooking segment by a supermarket RD, there have been placements in retail circulars, monthly shopper magazines and newsletters, as well as in-store RD demos and online postings of USPB recipes.

The following is from the “Twin Cities Live” website:
People are getting ready for National Night Out, Tuesday, August 3rd. People in every state are asked to turn on their porch lights to promote neighborhood safety and community. Many celebrate with block parties and cookouts – and what’s a cookout without the potato salad? Heidi Diller from CUB Foods has two easy recipes.

TUSCAN POTATO SALAD*                
Serves 4
A lightly dressed salad that takes advantage of summer vine ripe tomatoes and fresh basil. 
Ingredients:
1 pound red potatoes, cut in bite sized pieces
2 cups cherry tomatoes, halved
½  cup red onion, diced
1/3 cup pitted Cub black olives, halved
1/3 cup fresh basil, chopped
3 tablespoons capers
2 Tbsp Cub extra-virgin olive oil
¼ cup white balsamic vinegar
2 cloves garlic, minced
Salt and pepper to taste

Directions:
Add the potatoes to a medium pot with cold water to cover. Bring to a medium boil and boil for 15 minutes or until tender. Drain the potatoes in a colander and allow to dry and cool.

In a serving bowl, add the potatoes, tomatoes, onion, olives, basil, capers. Set aside.   In a small bowl combine the oil, vinegar, garlic.  Add to the potato ingredients, season with salt and  pepper and gently combine.  Refrigerate for 1 hour for favors to blend.  Then toss before serving.

*Recipe courtesy of Cub Foods
 
QUICK & HEALTHY CLASSIC POTATO SALAD**
 Ideal for serving along any protein that’s gracing your grill this summer, this Quick & Healthy Classic Potato Salad serves up all the rich flavor of your family’s favorite, without the expected calories. By swapping mayonnaise for non-fat plain yogurt, this recipe is 100-percent fat-free with all the crunch and wholesome flavor you’d expect.

Serves 4
1 ½ pounds red potatoes
1 cup Cub*** non-fat plain yogurt
1/3 cup minced red onion
1/3 cup thinly sliced celery
1/4 cup minced dill pickles plus 1 tablespoon juice from jar
1/2 tablespoon Cub*** yellow mustard
1 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
 Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

Nutritional analysis per serving :
Calories: 180, Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 700 mg, Potassium: 714mg, Carbohydrates: 41g, Fiber: 4g, Sugar: 6g, Protein: 6g

**Recipe courtesy of the US Potato Board: http://www.potatogoodness.com/Recipes/QUICK_&_HEALTHY_CLASSIC_POTATO_SALAD/

***Specification of Cub Foods store brand ingredients done by Cub Foods

Retail Marketing/Tools for Industry/Domestic

LEVERAGING THE USPB'S CONSUMER PUBLIC RELATIONS CAMPAIGN

 Join us for a lively and informative Webinar on August 4!

Space is limited.

Reserve your Webinar seat now at: https://www2.gotomeeting.com/register/126988010

Our Consumer PR campaign generated over 390MM impressions last year, building awareness and interest among shoppers before they first walked in the store!  

Join us for an info-packed session where we’ll share plans for an even bigger effort this year and show you how to leverage them to drive increased sales of fresh potatoes at your retailers.

Title: USPB: Leveraging the USPB's Consumer Public Relations Campaign
Date: Wednesday, August 4, 2010
Time: 11:30 AM - 1:00 PM CDT

After registering you will receive a confirmation email containing information about joining the Webinar.
System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP, 2003 Server or 2000

Macintosh®-based attendees
Required: Mac OS® X 10.4.11 (Tiger®) or newer

Industry Communications

WANT TO KNOW WHAT THE USPB HAS PLANNED FOR FY11?

With the start of the USPB’s new fiscal year (FY11) July 1, the newly revised Long Range Plan (LRP) is now available at www.uspotatoes.com/120lrp.html. The Long Range Plan is the USPB’s annual strategy document that guides each and every program the Board undertakes. Read the USPB’s LRP, and you will have an excellent overview of every program at the USPB.

The FY11 LRP represents the final year of the FY07-FY11 LRP, the third such USPB Long Range Plan developed and executed since November 1999. Like the two Long Range Plans that preceded it, this version of our strategy is focused on the activities with the greatest upside potential for the industry. It is through the successful implementation of these strategies that we will achieve our ultimate goal: “MAXIMIZING RETURN ON GROWER INVESTMENT.”

Industry Communications

“US POTATO UPDATE” LAUNCHED IN PACIFIC NORTHWEST

In its continuing efforts to reach growers and the potato industry at large with the very latest news and analysis of the global demand building programs of the USPB, the USPB Industry Communications Department has launched the “US Potato Update”. Airing within the popular “Farm & Ranch Report, produced by the Northwest Ag Information Network’s Bob Hoff, and broadcast every Wednesday on 29 stations throughout Washington, Oregon and Idaho, “US Potato Update” will reach the estimated 450,000+ potato acres in the Pacific Northwest.
“We are always looking for new communications programs that will extend our reach and coverage of growers and allied industry,” noted David Fraser, USPB Vice President Industry Communications & Policy. “After two years of working with Northwest Ag Information Network to develop the best possible program, we decided now was the time to layer the “US Potato Update” into our communications mix, reaching the concentrated acreage in the Pacific Northwest with just one cost-effective buy.”

Simply consult the station listing below to find “US Potato Update” in your area.

US Potato Update Coverage List.xls
8.4.10--Overseas Retail-Growing Opportunity for US Frozen.mp3 

Industry Partnerships

PLANT MANAGEMENT NETWORK LAUNCHES FOCUS ON POTATORESOURCE, WEBCASTS

The Plant Management Network (PMN), a nonprofit publisher of applied agricultural and horticultural information, announces the launch of Focus on Potato, a resource featuring webcasts and other science-backed information tools helping potato growers and consultants protect and manage their crops more effectively.

The central feature of Focus on Potato is its 24/7 on-demand educational webcasts. These are audio-visual presentations authored by university professors and extension specialists recognized for their expertise and research on potato management practices.
 
“Topics are suggested by both a technical advisory board and grower surveys and selected for their current interest and need for timely information.” said Gary Secor, Professor of Plant Pathology at North Dakota State University and chair of the Focus on Potato Advisory Committee. “We try to get the best expert in the field to talk about a technical subject in a very understandable way."
 
One new webcast will be published in Focus on Potato each month. Each of these new webcasts will be open access for a period of at least 30 days. As long as users visit the site monthly, all webcasts can be viewed free of charge, without a subscription. Current, freely available webcasts include the following:

• Zebra Chip by Gary Secor, Professor of Plant Pathology, North Dakota State University
• Managing Nitrogen by Carl Rosen, Professor and Extension Soil Scientist at the University of Minnesota
• Potato Late Blight by Steve Johnson, Extension Professor and Extension Potato Specialist, University of Maine
• Potassium and Chloride in Potatoes by Don Horneck, Associate Professor and Extension Agronomist, Oregon State University
• Enhancing Potato Seed Performance by Phil Nolte, Professor and Extension Seed Potato Specialist, University of Idaho
• Fusarium Dry Rot of Potatoes by Gary Secor, Professor of Plant Pathology, North Dakota State University

In addition, the Plant Management Network publishes several open-access resources available in Focus on Potato. One such resource is PMN’s University Extension Search, which allows users to find fact sheets, articles, and other information from PMN’s 37 land-grant university partners. Using keywords, users can search individual states or all 37 universities at once for potato-related information. Other open-access resources include PMN’s Cross-Journal and Products & Services searches. The Cross-Journal Search allows users to find bottom-line recommendations in the abstracts of journals published by the Plant Management Network and its partnering scientific societies. The Products & Services Search indexes products, solutions, recommendations, and other web-based resources from PMN’s 38 industry and nonprofit partners.
 
Three of PMN’s subscription-only resources can also be found in Focus on Potato.  Plant Disease Management Reports offers trials on the effectiveness of fungicides, nematicides, and biological controls in protecting against specific crop diseases. Across all volumes, nearly 250 reports exist for potato crops.  Also included are Insect Management Efficacy Trials, a similar resource covering insecticides and miticides, and the PMN Image Database, a collection of images used for plant disease diagnosis.
PMN’s multidisciplinary journals, which include titles such as Plant Health Progress and Crop Management, offer partial access. All news articles as well as peer-reviewed research articles more than 18 months old, are open access, while newer research articles require a subscription for viewing.

“The presentations and access to technical potato information all in one location make the Focus on Potato site a great place to go for education at your own pace and to search for answers to technical questions,” said Dr. Secor. “It will be useful to all those involved with the potato industry."

All subscription-based information on the Plant Management Network website can be accessed for one low $45 annual subscription fee.

Focus on Potato  is the second in a series of commodity-specific resources targeted at agricultural professionals, including growers, crop consultants, certified crop advisers, and state/county extension agents. Find it at www.plantmanagementnetwork.org/fop.
Plant Management Network, www.plantmanagementnetwork.org, is a cooperative not-for-profit resource for the applied agricultural and horticultural sciences. Together with its industry, university, and nonprofit partners, PMN provides practitioners fast electronic access to science-based crop management solutions. PMN focuses on publishing high-quality, applied, and science-based information. PMN is jointly managed by the American Society of Agronomy, American Phytopathological Society, and Crop Science Society of America.