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CHECK OUT THE NEW WWW.USPOTATOES.COM, YOUR USPB RESOURCE!! With improved navigation, one click access to the Global Database and USPB Resource Center and newly updated content, the new www.uspotatoes.com is your complete resource for all the latest research studies and news on the many domestic and international demand building programs of your United States Potato Board (USPB). Visit the new www.uspotatoes.com today to learn how the USPB continues to “Maximize Return on Grower Investment.”
“US POTATO UPDATE” – LIVE AND ONLINE No matter where you live in the US, you can always hear the “US Potato Update” simply by visiting the “US Potato Update” Archives at http://www.uspotatoes.com/pressRoom/mediaGallery.php 9.22.10--Dehy International Food Aid Comes with on the Spot Service.mp3
SELLING POTATOES IN MALAYSIA AND INDONESIA US table-stock growers, are you interested in exporting table-stock potatoes? The USPB will be organizing a trade mission to Malaysia and Indonesia for US table-stock potato growers. This is your opportunity to meet and build relationships with importers and retailers in Malaysia and Indonesia. The trade mission to Malaysia and Indonesia will be held November 28th – December 4th. See the attached registration form for a tentative schedule of activities. US growers attending these trade missions will be responsible for their airfare and other expenses, except as noted on the registration forms. If you are interested please contact Sarah Mahler, USPB International Marketing Manager at sarah@uspotatoes.com or 303-873-2334. Malaysia and Indonesia Trade Mission Registration.pdf
HOT FOOD SEMINAR IN MALAYSIA YIELDING RESULTS FOR US DEHY! Five new menu items launched at the “Palace of the Golden Horses”, touted as Asia’s most extraordinary and world-class award winning luxury hotel in Kuala Lumpur, is a direct result of the first ever USPB “hot food seminar” featuring US dehydrated potatoes. Messages such as ease of use, high quality, labor savings, consistency and convenience were highlighted to various restaurants and food service establishments during the seminar held in March, 2010. Chef Wilfred, the hotel’s executive chef commented their customers really enjoy the taste and texture the US dehydrated potatoes bring to the dishes. His chefs like the convenience of using US dehy, with storage and wastage costs being reduced. Menu items launched include:
HOT NEW PRODUCTS LAUNCHED USING US DEHY AS RESULT OF AFEX TRADE SHOW!! Cerealicious, a chain of 20 restaurants in the Philippines, recently launched two new menu items featuring US dehydrated potatoes! After visiting the USPB booth at Asia Food Expo (AFEX) and learning about the versatility and benefits of US dehy, Cerealicious developed their own formulation for mashed potatoes (served as a side dish) and a potato ball using dehy mashed potatoes, cheese, and bacon/ham filling.
Cerealicious’ newly launched “bacon and mushroom potato ball”
US DEHY SOLVES PROBLEM FOR BAKERY! DEAN & DELUCA LAUNCHES FOCACCIA AS RESULT OF USPB DEHY SEMINAR!
Chef Yoshikawa, a chef from Home Kitchen which bakes a variety of bread products for Dean & Deluca, recently attended a seminar in Tokyo and learned US dehy can improve the softness and moisture of bakery items. One product sold at Dean & Deluca is focaccia, flat, baked Italian bread, often topped or filled with a variety of ingredients. However, the outlets selling these items provided feedback the focaccia was too dry and needed improvement. Chef Yoshikawa found US dehydrated potato flakes solves this issue and improves the texture. The result is a newly launched focaccia product made soft and moist with US dehy!!!
US FROZEN POTATOES GO HIGH-TECH IN JAPAN The online shopping site, Ryque, in Japan began carrying US frozen potato products in August. The initial offering was frozen bakers and baby bakers. The USPB office in Tokyo will continue to work with this company to support these offerings and help expand the items listed.
Nutrition Advertising/Domestic “TRANSFORM POTATOES” OFF TO A FAST START The USPB “Transform Potatoes” campaign is off to a great start, with very healthy delivery across key campaign metrics. In particular, please note the following highlights:
For more information on the “Transform Potatoes” Online Advertising Campaign, please contact Kathleen Triou, USPB Vice President, Domestic Marketing, at 303-873-2312 (direct) / 303-369-7783 (main) / 720-225-0931 (efax) or ktriou@uspotatoes.com. Potato Board Online Metrics Report 7 15-9 13.xls
Nutrition Public Relations/Domestic SYNDICATED FOOD AND NUTRITION WRITER TOUTS POTATO’S ROLE IN WEIGHT MANAGEMENT The USPB is excited to publicize this article from the San Diego Union-Tribune quoting USPB’s nutrition expert, Dr. Kathie Beals, talking about potatoes and weight management. The article reads: Potatoes are another food to be pitied. They’re blamed for weight gain when in fact, they are fat-free. It’s what people do to potatoes that make them fattening. On its own, one medium-size, skin-on potato has 110 calories, packs more potassium than a banana and provides almost half the recommended daily value of vitamin C. “Part of the reason potatoes have gotten a bad rap is due to their carbohydrate content, but when it comes to weight loss, it’s calories that count,” says Katherine Beals, a clinical nutrition professor at the University of Utah who consults for the United States Potato Board. “There are a multitude of ways that potatoes can be prepared and consumed by dieters looking to manage their weight.” This is a syndicated piece from Bev Bennett, longtime Chicago Sun-Times food editor, experienced food and nutrition writer and cookbook author, so the USPB hopes to see additional pickup. San Diego Union Tribune.9.19.10.pdf
HOTTEST MENU TRENDS Each year, the National Restaurant Association surveys professional chef members of the American Culinary Federation to identify the hottest menu trends. The latest survey, conducted in 2009, was based on the input of more than 1,800 chefs. Respondents ranked 214 items by how trendy they would be in 2010. Overall, the top 20 trends are (highlights are applicable to our industry… 13 out of 20!):
Specifically, potatoes are ranked within different categories as follows: For more information on the USPB Foodservice Program, please contact Kathleen Triou, USPB Vice President, Domestic Marketing, at 303-873-2312 (direct) / 303-369-7783 (main) / 720-225-0931 (efax) / ktriou@uspotatoes.com or Meredith Myers, USPB Public Relations Manager at 303-873-2333 or meredithm@uspotatoes.com.
USPB HOSTS 6th ANNUAL POTATO INNOVATION SEMINAR AT CIA On October 24th, chefs from leading foodservice and retail chains will meet at the Culinary Institute of America (CIA) in Napa Valley for a custom seminar centered on US potatoes. Themed “Mediterranean Inspiration, Culinary Innovation,” the seminar will take chefs through a culinary odyssey along the 38th parallel—the latitude line that runs right through the Mediterranean and the California Wine Country. Along the way, the chefs will discover potatoes are the perfect canvas for the kinds of menu innovation everyone is looking for today: creative, flavorful, healthful and profitable. CIA chef/instructor Bill Briwa and a few of Northern California’s best-known chefs—Joyce Goldstein, Anne Gringrass and Aaron London—will guide the chefs through sensory taste sessions and demonstrate contemporary potato dishes based on traditional Mediterranean flavors and ingredients. Mike Carter, a Wisconsin grower,and a Domestic Marketing Committee member, will give an overview of the US Potato Industry and be on hand to answer any questions the chefs may have about potatoes during the two-day seminar. Kathleen Triou, USPB Vice President, Domestic Marketing, will discuss the nutritional benefits of potatoes and show chefs how the USPB is working to build potato sales in all channels with the “Potatoes. . .Goodness Unearthed®” integrated marketing campaign. The CIA program is the cornerstone of USPB’s foodservice program and a proven means of stimulating menu development with potatoes: 54% of the chefs who attended past seminars have added or tested new potato items! Watch for seminar highlights in November.
US POTATOES PREMIERE AT THE STARCHEFS™ CONGRESS Professional chefs were standing three deep at USPB’s booth at the StarChefs™ Congress to get a taste of Chef David Varley’s potato dish, described as crushed Yellow Finn potatoes tossed with toasted garlic, topped with scrambled egg mousseline and garnished with chorizo and garlic chive blossoms. If this new take on breakfast sounds a bit over the top, it was par for the course at the 2010 StarChefs Congress, where professional chefs are clearly out to impress their peers. The USPB participated in the Congress for the first time this year with the goal of reaching chef influencers and building awareness for the outstanding taste, versatility and goodness of US potatoes. Each afternoon of the three-day conference, USPB offered several varieties of potatoes roasted in olive oil with different dips, including chimichurri. Many of the chefs raved about the great taste of the potatoes and picked up USPB’s “Menu Innovations with Potatoes” brochures. By the end of the conference, over 1,000 brochures had been distributed. USPB also made valuable contacts with professional chefs that will fuel publicity efforts across all channels. The USPB will be tapping into chefs we worked with and met during the conference for recipe features, testimonials, video demos and innovative potato ideas.
FOCUS ON POTATO PUBLISHES APHID MANAGEMENT WEBCAST Focus on Potato--a new potato industry resource developed to help growers and consultants grow healthier, higher yielding potato crops--has published its latest webcast. This presentation, titled Aphid Management in Potatoes by Juan Manuel Alvarez, Associate Professor of Entomology at the University of Idaho, will help consultants, growers, and other practitioners in the United States to develop a better understanding about aphids, which are considered major potato pests in the US. The information presented on the management of aphids includes cultural, biological and chemical control methods. Managing aphids successfully, using any method, depends on being able to reliably monitor aphid populations in the field. The presentation also includes recommendations on how to scout for aphids, as well as brief explanations about the two most economically important viruses that affect potatoes: Potato Leafroll Virus (PLRV) and Potato Virus Y (PVY). Understanding how aphids transmit the two viruses is critical in the management of this pest to prevent virus infections. Even the most intense aphid control may not prevent spread of viruses unless measures are also taken to keep virus-source plants at a minimum. Information is also presented about an omnipresent weed plant in the Pacific Northwest of the US that is in the same family as the potato, the hairy nightshade, which is not only a preferred host for potato colonizing aphids but also an additional inoculum source for PLRV and PVY. Research in Idaho has demonstrated hairy nightshade might play a major role in the epidemiology of potato viruses. The presentation includes a section on this important weed plant that is currently present in many potato-growing regions of the US. Since at this time most of the aphid management in potatoes is done with insecticides, the final part of the presentation is dedicated to chemical control and includes recommended chemistries that not only kill the aphids but also prevent virus transmission. View the presentation at View other presentations on the Focus on Potato homepage at www.plantmanagementnetwork.org/fop. Focus on Potato is a publication of the Plant Management Network (www.plantmanagementnetwork.org), a nonprofit online publisher whose mission is to enhance the health, management, and production of agricultural and horticultural crops. It achieves this mission through its applied, science-based resources, like Focus on Potato. PMN is jointly managed by the American Society of Agronomy, American Phytopathological Society, and Crop Science Society of America. To make sure you get the maximum benefit of the Plant Management Networks full line of resources, please sign up for their free PMN Update online newsletter through the following (bit.ly) shortlink: http://bit.ly/1zUMZz.
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