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| (click on headline for full story) | 8/25/2010 |
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| Industry Communications | “US POTATO UPDATE” ON THE AIR… | |
| Frozen/International | US FROZEN POTATOES GO UPSCALE IN THAILAND | |
| Frozen/International | TWO NEW US FROZEN POTATO PRODUCTS LAUNCHED IN THAILAND!! | |
| Frozen/International | FROZEN FOODSERVICE CHIPS LAUNCHED IN KOREA | |
| Frozen/International | US FROZEN POTATOES INVADE THE DELI SECTION IN KOREA | |
| Frozen/International | US FROZEN FRIES CONTINUE MAKING INROADS INTO VIETNAM | |
| Frozen/International | USPB JAPAN TARGETS NEW AUDIENCE FOR US FROZEN POTATOES | |
| Dehy/International | GLUTEN FREE FOODS MADE WITH US DEHY IN MEXICO | |
| Dehy/International | BAKERY WORKSHOP PARTICIPANTS GAIN VALUABLE DEHY INFORMATION IN JAPAN | |
| Dehy/International | USPB ONE-ON-ONE TECHNICAL MEETING LEADS TO NEW PRODUCT LAUNCH UTILIZING US DEHY! | |
| Nutrition Public Relations/Domestic | BACK TO SCHOOL, BACK TO THE DINNER TABLE |
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“US POTATO UPDATE” ON THE AIR… In continuing efforts to reach growers and the potato industry with the very latest news and analysis of the global demand building programs of the United States Potato Board (USPB), the USPB Industry Communications Department is now broadcasting 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 have been very pleased with the comments received since the program began airing July 7. ‘US Potato Update’ allows us to cost-effectively reach the concentrated acreage in the Pacific Northwest.” Simply consult the station listing below to find “US Potato Update” in your area.
US FROZEN POTATOES GO UPSCALE IN THAILAND On June 14, 2010, the USPB representative in Thailand held the ‘US Potato Board Dinner with Chef Ian’ “Chalerm” Kittichai at Hyde & Seek Restaurant. Only Four & Five-Star Hotel Executive Chefs were invited. Chef Ian presented an innovative menu using US Frozen Potatoes, as follows: First Course: Hot and Cold Potato/Summer Truffle/Parmesan/Butter All of the chefs in attendance felt it was a very worthwhile event and went away from it feeling they would try to incorporate some of these ideas into their menus. Below are some photos from the dinner.
TWO NEW US FROZEN POTATO PRODUCTS LAUNCHED IN THAILAND!!
FROZEN FOODSERVICE CHIPS LAUNCHED IN KOREA Yami Corp, a retail deli section operator, which stocks shelves of deli products in supermarkets, including 50 Homeplus stores across Korea, has launched US frozen potato chips at 10 select Homeplus stores. USPB Korea made an agreement with Yami & Homeplus for a promotion last month to support the product. Café Amoje, a retail deli shop chain, mostly located in upscale department store food departments, with a total of 26 stores, launched Chips & Shrimp, also featuring US frozen potato chips. USPB Korea arranged a tie-in promotion to support a successful launch.
US FROZEN POTATOES INVADE THE DELI SECTION IN KOREA MDS, a retail deli section operator, launched a Potato Salad made with US frozen potato dices at 20 E Mart stores across Korea. MDS use to use local fresh potatoes for their Potato Salad, but with this launch, they switched the source of potatoes to 100% US frozen potatoes.
US FROZEN FRIES CONTINUE MAKING INROADS INTO VIETNAM Carl’s Jr opened its first store in Ho Chi Minh City, Vietnam in May and has decided to use US frozen potatoes. They will be selling not only US shoestring fries, but also basket weave and hash browns from the US. The second restaurant will be opened in September 2010, also in Ho Chi Minh City, with plans to open 25 Carl’s Jr units in Vietnam over the next six years. The USPB rep worked closely with the importers and distributors of US frozen potatoes to make sure they won this very important piece of business for US frozen potatoes.
USPB JAPAN TARGETS NEW AUDIENCE FOR US FROZEN POTATOES The USPB rep in Japan hosted a seminar for Izakaya restaurants in June at the Oda Culinary Institute. Izakaya restaurants are very typical Japanese style casual dining, and have not traditionally used US frozen potato products. The seminar instructor, Mr. Kihachiro Oshinomi, president of FS Planning, is the pioneer of the menu development for Izakaya restaurant menus. There was also a guest speaker, Mr. Toshiya Kato, COO Yao-haccho Inc., a fast growing restaurant chain with a few different restaurant styles. The seminar attracted 37 participants from Izakaya restaurants. The
seminar consisted of three parts. Mr. Oshinomi presented the following
menus during the first and third parts, while Mr. Kato delivered his
speech in the second part. The exit survey at the end of the seminar generated the following responses: Positive Aspects of US Non-Fried Frozen Potatoes:
GLUTEN FREE FOODS MADE WITH US DEHY IN MEXICO Alimentos Innovadores, a company in Mexico which provides support and develops products for individuals with celiac disease, launched five new products utilizing US dehydrated potatoes, all of which will be sold in their restaurant, as well as retail store. Potatoes, which are naturally gluten free, are an excellent ingredient for these types of products. Products launched include:
This is a direct result of one-on-one technical assistance and samples provided by the USPB.
BAKERY WORKSHOP PARTICIPANTS GAIN VALUABLE DEHY INFORMATION IN JAPAN The USPB continues to promote the usage and benefits of incorporating US dehydrated potatoes (dehy) into bakery items throughout Japan. The latest seminar, held in Kobe, Japan on July 7th, hosted over 50 participants representing 30 companies. Information at the seminar was expanded to include bakery items, as well as dishes which can be served at bakery cafés. Mr. Yutaka Yamazaki, a well known bakery chef, demonstrated various recipes while explaining the benefits of dehy. Participants rated the Pomme de Terre Gorgonzola and Pain au Oignon/Pain au Frommage as the top two bakery recipes presented. Chef Kentaro Nagaoka, owner/chef of Dapaulo Bar and Grill, introduced easy to cook recipes for cafés featuring dehy. Examples included potato bread, soup and side dishes. Benefits of using dehy, such as saving time and labor, were highlighted and tips of using dehy were given. One participant commented the “fluffy and spongy texture of the bread using dehy would be loved by their customers”. Another realized “a delicious dish can be cooked even by using convenient ingredients”. Overall, 66% of the participants rated the seminar as very informative, while 34% rated it as informative. Dehy exports to Japan in Fiscal Year 2010 (July 2009 – June 2010) reached 18,415 MT, up 38% over the previous year. USPB activities, such as this seminar, are designed to increase the use of US dehy in new channels and segments.
USPB ONE-ON-ONE TECHNICAL MEETING LEADS TO NEW PRODUCT LAUNCH UTILIZING US DEHY!
Advertisement notes of interest:
One-on-one technical meetings are a key component to providing education and training about US dehy as outlined in the USPB Long Range Plan, http://www.uspotatoes.com/downloads/DEHYDRATED_POTATO_PRODUCTS-EXPORT.pdf. These activities help increase the understanding and usage of US dehy, thus contributing to increased exports. Dehy exports to Japan reached 18, 415 metric tons, roughly 2,436,300 cwt fresh weight equivalent.
Nutrition Public Relations/Domestic BACK TO SCHOOL, BACK TO THE DINNER TABLE The USPB is very excited about a new delivery vehicle for our press releases. This electronic press kit, http://uspb.fhdkc.com/, was sent to hundreds of reporters and editors of traditional and online media outline outlets on August 5th. This quarter’s theme is “Back to School, Back to the Dinner Table.” In addition to a great new recipe and photo, there are also links to two press releases with very timely research that explains “Linda’s” attitudes and use of potatoes, as well as an embedded video. USPB Public Relations Manager, Meredith Myers, notes, “Honestly, I’m most excited about the video element. Our very own chairman, Cheryl Koompin, does a simply stunning job connecting with visitors on the subjects of potato growing and living the life of a busy mom.” Myers adds, “Please take a look and feel free to leverage any and all of this information in your own marketing and PR efforts. If you need anything additional, just let me know!”
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©2010 United States Potato Board
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US
Frozen Hash Brown rounds, named “Hash Brown Circle”, in a round shape
have been launched nationwide at Burger King outlets in Thailand.
