Nutrition and health information

Nutrition and health research is a priority for many producers. This information is readily available to operators and can spark new program ideas or help expand special offerings under the “healthy” umbrella.

Nearly all commodity boards provide basic nutrition information. Many also have a keen understanding of the phytonutrient components of their products, including the potential for certain foods to benefit various aspects of health, because they are constantly tracking published research and/or directly funding research initiatives.

New recipes

As global exporters, many producers observe menu ideas from all over the world first hand and apply that knowledge to their efforts within the U.S. Savvy commodity boards know that your customers are looking for some combination of flavor, health and culinary innovation. Certain cuisines lend themselves beautifully to this, relying on fruits, vegetables and grains as the foundation and using spices and fresh herbs to carry the flavor. Producers work to adapt and deliver such concepts via recipe cards, brochures and online recipe collections and video demonstrations.

Here's a sampling of such recipes available from commodity boards that suggest the wide range of what is available: Cardamom Saffron Rice Pudding; Chicken Kabobs with Almond-Pomegranate Vinaigrette; Chinese Barbecued Tofu with Sesame Noodles; Curried Idaho Potato Latkes, Curried Turkey Kofta; Five-Spiced Ahi Tuna with California Avocado Wasabi Vinaigrette; Lemongrass Pork Satay with Spicy Peanut Sauce; Masala Chicken Salad with Grapes, Mediterranean Avocado Salad with Mint Vinaigrette; Mediterranean Rice with Feta, Mint and Olives; Southwestern Pan-Fried Catfish and Thai Green Curry Alaska Salmon.

Promotional ideas

Commodity groups also have lots of ideas and resources to help you run a healthy-eating or seasonal food promotion. Most are available at no charge, and promotions can be used as-is or customized to your operation's need.

To help promote “Grapes-To-Go” during a Sodexo summer promotion, for instance, Bill Mitchell, senior director of brand management for Sodexo Corporate Services, used a photograph provided by the California Table Grape Commission for posters, table tents and more. According to Mitchell, “The photo captured the freshness and portability of grapes as a grab ‘n go item, in keeping with Sodexo’s messages. This meant that we could use it in our campaign and stretch our existing promotional budget further.”

Marketing materials

Many producers also offer sophisticated marketing materials that can help sell new menu selections or create excitement around a special promotion. Such items include menu guides, posters and recipe cards, photography and artwork that can be used to create promotion materials. They can also include point of purchase materials that are ready to go. Many producers offer kid-specific resources and promotional items for those serving children.

For example: the Washington Potato Commission features a Potato Kids section on its web site and offers transfer tattoos, recipes, and activity workbooks that could become fun giveaways. For materials targeting children, browse the consumer section of a commodity board's website to see if they have developed anything specifically for kids, such as downloadable coloring sheets.

Training programs

Many producers also offer culinary training resources such as CDs, DVDs and printed materials designed to increase the comfort level of kitchen staff in working with their product.

As just one example, the Idaho Potato Commission offers a foodservice “How-To Kit” as its ultimate reference on using fresh, dehydrated and frozen potatoes. It includes educational CDs on working with each type of potato product so staff can be taught in an in-service training seminar or independent-study situation.

Some producers have partnered with the Culinary Institute of America to develop comprehensive E-Learning courses that are hosted on the CIA's website, and targeted to foodservice chefs. Such culinary educational tools, designed specifically for foodservice, are great go-to resources to improve staff knowledge and skills.

Fresh Ideas

One of the best benefits of working with commodity groups is the large number of ideas you can get from them for expanding and promoting healthful offerings.

Offer more fruits and vegetables The Produce for Better Health Foundation, a consortium of producers, offers a simple tagline that could be useful in any promotion: “Fruit and Veggies: More Matters.” Here are just a few to consider:

Expand the salad bar: New introductions to the bar - whether almonds, avocados, edamame, grapes, lentils, or any other item-can be promoted with materials from commodity boards. Make photo enlargements of the new item, providing little known facts. Consider a “What's My Line?” promo for the new item by providing a clue each day leading up to the introduction. People who guess the right answer might get a free salad on the opening day.