US Dehydrated Potatoes – A world of opportunities TK Kuwahara International Marketing Manager US Potato Board.

Slides:



Advertisements
Similar presentations
School of Community Education & Training
Advertisements

Casserole A casserole is a tasty blend of cooked ingredients that are heated together to develop flavor.
Convenience Foods vs. Making from Scratch
There are three main parts to a casserole:
Chapter 10 Diet and Nutrition. Section 1 Introduction Section 2 Hospital Diets Section 3 Nutrition Assessment Section 4 Diet nursing Section 5 Special.
Middle School Version What is the most serious public health issue today?
ENERGY PRODUCING Provides energy Carbohydrates Builds and repairs tissue Protein Insulation, protection, reserve energy Fat NON-ENERGY PRODUCING Assists.
© British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 impress.
Baggin ’ It! Safety tips for packed lunches. Tips for Great Lunches Create a nutritionally balanced lunch. –Aim for at least one food from each of the.
Terms to Know: All-Purpose Potato Chef’s Potato En Casserole Idaho Potato Latke Lyonnaise Multiple Stage Technique.
Dehydrated potato products Next. Dehydrated potato products Introduction Preservation of foods by drying is perhaps the oldest method known to man. Drying.
Convenience Foods. Convenience foods can cost more than the same foods you make at home. Choose them carefully. Make foods at home, if you have the time.
Assignment #2: CONVENIENCE FOODS COMPARISON
Eat Healthy with Fruits and Vegetables
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Basic Techniques of Food Preparation ( 6.14) Breads and Cereals Breads and Cereals 1. Quick Breads: biscuits, muffins, pancakes, coffee cakes  Sift dry.
Potatoes. What are the best potatoes to cook with? What kind of potato dishes do you like?
NUTRITION COUNSELING The Journey Through Caregiving.
Vegetables © PDST Home Economics.
Choose My Plate and Dietary Guidelines
Integrating Agriculture and Nutrition in Food Aid Projects: What does each specialty need from the other? ~combined with~ Integrating Agriculture and Nutrition.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Leveraging Private Partnerships: Stimulating Economic Development The Role for Dehydrated Potatoes John Toaspern VP International Marketing U.S. Potato.
Vegetables Vegetables.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
By K. Bullock Introduction to Diet and Nutrition.
Best Foods for Children Under 5 Years For: Aid Workers and Mothers /Caretakers What do I need to know? It is important for mothers to practice exclusive.
8th Grade Foods and Nutrition Prep TermsQuick BreadsCooking TechYeast.
FRUIT. NUTRIENTS Vitamins Minerals Complex carbohydrates Water.
Staple Foods Nutrition 3102 Unit 2.
“Life and Times” Dehydrated Potato-Based Product Development John Toaspern VP International Marketing US Potato Board.
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 10 a fishy tale.
Food Safety. When Does Food Safety Start? Soil? Seed? Growing? Harvesting? Delivery? Processing? Storage? Service? The final responsibility for the safety.
Vocational school of tourism and food and flavour industry “Sv. Sv. Kiril i Metodii”- Momchilgrad, Bulgaria LIFELONG LEARNING PROGRAMME Sector “Leonardo.
Legumes Great source of nutrition and fiber!. Study Questions What are the different types of grains and legumes? What are the methods to selecting, receiving.
CASSEROLES 1. What Is A Casserole? A combination of foods prepared in a single dish. A tasty blend of cooked ingredients that are heated together to develop.
Casseroles. What is a casserole? A blend of cooked ingredients that are heated together to develop flavor.
Casserole A casserole is a tasty blend of cooked ingredients that are heated together to develop flavor.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
CONVENIENCE FOODS. Convenience Foods  Convenience foods are used to shorten the time of meal preparation at home.  There are two types:  Ready to Eat.
2.04 Build the Convenience Sandwich
Part 3 The Preparation of Food
1 Food Preparation Choices. 2 Scratch –Preparing a homemade dish from unprepared foods –You control what is in it –How it is made –Costs less Convenience.
Recipes of baby food Name: Zhang Shuyi Country: P. R. China.
Meal Planning. A meal pattern outlines the basic foods served at a meal. A USDA Food Guide meal pattern includes: Grains group: 2-3 servings Grains group:
Potatoes There is not just one kind of potato.
And Fruits Vegetables FCS Mrs. Pack. Why Eat Vegetables? Vegetables are fairly low in cost and calories Nutritional Value Versatility Easy to prepare.
VEGETABLES Essential Question: What is the value of vegetables in the diet and what is the best way to select, store, and prepare them? Food for Today.
DRIED BEANS also known as… LEGUMES. FACTS Legumes are a high protein vegetable that can be used as a meat substitute. To get all the essential amino acids,
WELCOME TO THE NATURAL ALTERNATIVE NUTRITION CENTER Buy Natural Foods CA online at low prices Natural Foods CA.
Casseroles. What is a casserole? A blend of cooked ingredients that are heated together to develop flavor.
Field Foods European Potato Purees. European Potato Purees Old World Recipes Meet New World Technologies Our Purees are:  Made from unique and delicious.
MEAL PLANNING: BUDGETING.  Plan meals ahead of time  Takes less time than multiple trips to grocery store  Think about your schedule  Plan meals based.
Chapter 11 Potatoes and Grains.
Chapter 18 Potatoes.
Chapter 11 Potatoes and Grains.
CONVENIENCE FOODS.
A Fishy Tale.
You want me to eat that? March 2011.
Chapter 19: Vegetables Classification: Grouped according to part of plant from which they come Bulb: Garlic and Onion Flower: Artichoke, broccoli, cauliflower.
Dried Beans, Peas, and Lentils
Chapter 11 Potatoes and Grains.
Choose My Plate and Dietary Guidelines
Dehydrated potato products
Chapter 11 Potatoes and Grains.
Casseroles What is your favorite casserole made of?
Chapter 11 Potatoes and Grains.
Canned Green Beans Canned Green Beans
Chapter 11 Potatoes and Grains.
Casseroles.
Presentation transcript:

US Dehydrated Potatoes – A world of opportunities TK Kuwahara International Marketing Manager US Potato Board

United States Potato Board Headquartered in Denver, Colorado, USA Represent approximately 4,000 growers Non Profit Organization –Approximately 25 countries around the world –Dehydrated, frozen, fresh, seed The United States Potato Board was created in Its initial focus was to overcome the negative nutrition image of potatoes. The board continues with this focus, but has also added many other initiatives.

International Food Assistance Initiative (IFAI) Started in 1999 by US potato growers to bring dehydrated potato products to food assistance programs worldwide

USPB International Food Assistance Initiative Proposal development Commodity & food basket analysis Providing risk free samples Providing training and workshops in the US and abroad Recipe development Other technical assistance Monitoring and evaluation

Adventist Development & Relief Agency Africare CARE Counterpart International Food for the Poor International Partnership for Human Development Mercy Corps National Emergency Committees Project Concern International Save the Children United Methodist Committee on Relief World Food Programme World Vision USPB-NGO Partnerships

Countries Armenia Bolivia Burkina Faso El Salvador Georgia Guinea Haiti Indonesia Jamaica Kenya Kyrgyzstan Moldova Nicaragua Romania Senegal Tajikistan Ukraine Zambia

Dehy has been used in: Food for Education Take Home Rations Maternal Child Health and Nutrition Programs Institutional Feeding/Malnourished Individuals Programs targeting people living with HIV/AIDS Disaster Relief

Manufacturing Dehydrated Potatoes starts with high quality fresh potatoes Russet varieties –

Raw Potatoes Received Washed & Peeled Sliced Rinsed Pre-cooked Cooled Cooked Mashed Dried Manufacturing Potato Flakes The dehy potatoes you consume in the US are the same high quality dehy potatoes utilized in food assistance programs!

Dehydrated Potatoes (dehy) Standard Potato Flakes Standard Potato Granules

Dehy Potatoes Are Ideal for Food Aid They are: Easy to prepare Fuel and time efficient Tasty – well accepted Versatile Nutritious Inexpensive Shelf stable

Cooking Made Easy All it takes to prepare mashed potatoes is to add the flakes or granules to boiled or treated water

Dehy can be made anywhere

Well accepted by all ages

Cooking with Dehy Dehy can be used: –Porridge –Mashed potatoes –Fritters –In soups –As a filling for a pastry –In bread and pastry dough –To make dumplings –In baked, fried and boiled preparations –To extend staple items

Cooking with Dehy To make wholesome and nutritious dishes, combine dehy with: –Meats –Beans –Vegetables Combining dehy with vegetables and/or protein sources boosts the nutritional content of the dish

Nutrition Information For 100 Grams Dehydrated Potato Flakes

Dehy Nutrition Good source of: Energy Vitamin C Potassium And an easy to absorb protein

More About Dehy: It is easy to digest, even by people who have illnesses and/or compromised digestive systems It can be used in therapeutic feeding It is even more nutritious when combined with other foods

Dehy Servings & Nutrition Dry form (g) Rehydrated (g) Energy (Kcal) Protein (g)248

Great Value ! 7 kg Fresh Potatoes 1 kg Dehy Potatoes 6 kg Prepared Potatoes

Example Price of dehy is $.50/lb $.50 x 2205 lb = $ per MT One MT rehydrated provides approximately 6 MT of edible potato One MT of dehy provides approximately 40,000 (25g) servings and 20,000 (50g) servings $1102.5/40,000 = $.03 / serving $1102.5/20,000 = $.06 / serving

Example 2 Price of dehy is $.70/lb $.70 x 2205 lb = $1, per MT One MT rehydrated provides approximately 6 MT of edible potato One MT of dehy provides approximately 40,000 (25g) servings and 20,000 (50g) servings $1,543.50/40,000 = $.04 / serving $1,543.50/20,000 = $.08 / serving

How to Store Potato Flakes Store in closed containers Keep in a clean storage area Store on shelves off the floor and away from the wall Avoid insects and rodents No Fumigation required!

For More Potato Information

International Year of the Potato

For more information about dehy or partnering with the US Potato Board, please contact: T.K. Kuwahara International Marketing Manager, Dehy 7555 E. Hampden Ave., Ste. #412 Denver, CO Tel: Fax: Coming soon: IFAI info on