Chairman’s Commentary Greetings from Winters, California! By Jack Mariani, INC Chairman
A
s September arrives so does the beginning of another harvest and marketing season for most of the world’s producing countries. After the tumultuous year following the international financial crisis last fall, most of the tree nuts and dried fruits have weathered the storm well and are poised to take advantage of their continued positive health messages to increase both volume and value to their respective industries and growers. The activities of the INC in promotion and scientific and regulatory areas continue to bring value to all of its members. For almost 700 attendees, the Monaco Congress this past May proved to be a most memorable event. Thanks to the efforts of Adam and Giles Hacking, the speakers, working groups and social events in beautiful Monte Carlo made for one of the most successful Congresses ever. I encourage you to read the summaries of presentations made at our Monaco Congress in this issue of The Cracker under the heading of Monaco Series. We are also featuring memorable activities from the event in a photo gallery of social venues, special awards, other presentations and a recap of the festivities at the Gala Ball. The INC Scientific Committee continues to work on behalf of all of its tree nut and dried fruit membership. At the Codex Alimentarius meeting this summer, INC was instrumental in support of language in adopting aflatoxin levels for both ready to eat as well as nuts intended for further processing that will help the almond, hazelnut and pistachio industries. INC also assisted in the new work project on establishing maximum levels for melamine in food and feed. A full report on our scientific projects is also included in this issue of The Cracker. The INC is now in the process of assisting the Macadamia Nut producing countries in creating international quality standards that will be recognized by both producing and consuming countries. Also, INC would act as a facilitator in accumulating production, shipment and carry-in information for the industry to more accurately provide international statistical information. Last month, I had the opportunity to address the annual meeting of the Australian Nut Industry Council on behalf of INC. Approximately 150 attendees gathered for a day of presentations and discussion of the issues and opportunities most prevalent in the Australian nut industry. It was evident that tremendous growth is taking place in Australia. In addition to being the leader of Macadamia production, their almond industry is currently enjoying a large growth cycle. Most interesting is the fact that they expect to become the worlds second largest almond producer within the next five years! Their combined industry’s dedication to increasing nutritional information about nuts through their Nuts For Life program is an excellent model for other producing and consuming countries to follow. By combining the efforts of both producers, processors and industry, they have created an excellent vehicle to promote the healthy attributes of their countries production to physicians, dieticians and other influencers of consumers. We hope to bring you more news from Down Under as the industry develops. We’re especially pleased that Michael Waring, who helped to organize the Nuts for Life campaign in Australia, will be the new leader of our Ambassador Program. We thank Frank Vaerewijk of Belgium for his long dedicated service as our first chairman and founder of the Ambassador Program. This program is especially important to the future of our industry. I encourage you to see the list of ambassadors in each issue of The Cracker and to work closely with them to increase consumption in your respective countries. Creative programs like Nuts for Life, the U.S.-based Nutrition Research and Education Foundation, Nucis Germany and other INC initiatives are good examples of specifically how to influence our consumers to increase consumption of nuts and dried fruits. Final plans are now being made for the 2010 World Nut and Dried Fruit Congress to be held May 21-23 in Beijing, China. Make plans now to save these dates as the opportunity to see what is happening in the world’s most exciting and quickly emerging market of over 1 billion consumers. Come prepared to get the latest industry news and to meet new friends. Beijing is one of the fastest growing economies on earth and the opportunities are endless for all of us. Go back to one of the most ancient cultures as you explore the Great Wall, the tombs and all the historical places we’ve read about and only dream to visit---it’s the chance of a lifetime to join us at a venue being planned by experts in China for an inside look at traditions and values that are fast becoming necessary to a successful global business. Best wishes for a successful and profitable marketing season, Jack Mariani C
4 The Cracker • September 2009
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6 The Cracker • September 2009
September 2009 • The Cracker 11
Snack Trends
Source: The NPD Group, A Look into The Future of Eating, National Eating Trends® “As the population ages, levels of concern
Better for You Foods to Grow Significantly Over the Next Decade According to the International Food Technology newsletter, the NPD Group forecasts that “better for you” foods, such as organic and light or lowcalorie foods and beverages, will be among the fastest growing food trends over the next decade. Restaurant meals eaten at home and appetizers eaten as in-home main meals are also expected to be among the fastest growing food trends, according to the report. “A Look into The Future of Eating” provides a 10year forecast of eating trends based on generational influences, population, and trend momentum gathered from NPD’s 30-years of tracking America’s eating patterns.The report covers a broad spectrum of food and beverage categories, preparation methods, meal situations, and other foodrelated behaviors.
regarding food and nutrition are expected to rise,” said Ann Hanson, author of the report and Director of Product Development at NPD. “For this reason, ‘better for you’ food options are forecasted to grow strongly over the next 10 years.” The NPD report also identifies the foods that will be declining over the next 10 years. Among the foods forecasted to decline are quick assembly lunch/dinner foods, which are dominated by sandwiches; certain breakfast foods; and side dish breads.
Leveraging Trends in Snack Foods While the snacking industry is clearly being impacted by the economy, some recent indicators point to an upswing for the category, according to some analyists at SNAXPO 2009.There are clear opportunities for those who focus on value, quality, a portfolio that balances wellness-oriented and indulgent products, and sustainability. IRI data show overall snack units down 1% last year, but dollar volume up 4%, due mainly to price increases. Purchase frequency per buyer has been declining since 2005 and continued to decline through the second quarter of 2008. But healthier snacks have been less affected, and both healthy and indulgent snacks began to see a frequency upswing in last year’s second half. Indulgent snacks saw a particularly
notable uptick in frequency in Q4. In addition, total snack household penetration began to reverse its downward trend as of Q2 2008, rising by 1.1 points in Q4 alone. These positive trends appear to reflect both secondhalf declines in gas prices and consumers becoming better at managing their budgets in the recessionary economy. Indulgent snacks continue to be a significant opportunity. Indulgent snacks still account for three-quarters of the market and 47% of consumers say they “eat what tastes good” rather than what’s healthy. At the same time, snack dynamics are being affected significantly both by economics and the continuing momentum of healthier products. More than half (54.3%) of consumers report that they are buying snacks
that are on sale rather than their favorite brands, and 47.5% report cutting back on snack spending, IRI data show. In addition, 35.5% are trying to make snacks last longer and 26.5% report snacking less frequently. Importantly, significant percentages indicate that their changed snacking behaviors will continue post-recession. On the wellness front, the growth of healthier snacks is outpacing indulgent snacks, with the former showing a 3.9% dollar gain and 0.5% unit volume gain last year, and the latter showing 3.2% dollar growth and a 2.6% volume decline. Healthier snacks’ dollar sales share rose one percentage point, to 33%. Yogurt, salty snacks, crackers and snack nuts saw dollar gains of 6% to 9%, versus 1%
–Continued on page 14 12 The Cracker • September 2009
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–Continued from page 12
to 3% gains for cookies, chocolate candy, ice cream, pastries and novelties. And while most indulgent categories showed volume declines ranging from 2% to 4%, yogurt had a 1% gain. Key opportunities for the snack category include: v Delivering value. Nearly 90% of consumers cite “good value” as a key factor in snack selection, but “value” perceptions are complex.While 64% consider their favorite brands to be the key to value, 44% of this group considers these brands being on sale a value-enhancer. Meanwhile, 36% define value in terms of “any brand,” with many stressing lowest available price as a value-enhancer. Attractive pricing plus rising quality pushed private-label snacks’ dollar share up from 10.4% to 11% last year, and their volume share up from 15.5% to 16.3%. v Addressing consumers’ need to balance price and quality with nutritional goals. Nearly a third (31%) considers snacks an important part of a healthy eating plan throughout the day.Consumers are responding to flavorful organic/natural snacks, and “healthy indulgence” categories like yogurt, string cheese, sugarless gum and popcorn showed exceptional dollar growth last year (9% to 15%). Labeling and in-store promotions that call out healthier products and ingredients are increasingly important to consumers. “Educate to activate.”
Health Drives Confections Growth Consumer demand for “better for you” foods also extends to candy. In fact, this is expected to be the most important driver of the confections industry’s growth over the next five years, according to the 2009 Confectionary Industry Trend Report. The report details the results of the National Confectioners Association’s in-depth interviews of 40 industry leaders, including experts/specialists, culinary institute representatives, chefs, specialty retailers, manufacturers and trade press and bloggers.The qualitative research was conducted between Nov. 5 and Dec. 5 of last year. Hundreds of portion- and caloriecontrolled, reduced-fat, sugar-free and fortified candies have been launched over the past four years, and 88% of those interviewed agreed that consumer demand for health benefits and “better for you” ingredients will be the biggest trend between now and 2014. In addition, 43% said that health-related influences will be the leading influence on new product development. Nearly half (45%) believe that better-for-you chocolate options will be the most important influence within this ‘healthier’ trend. Consumers are increasingly aware of the potential hearthealth and mood benefits of cacao -- which have been driving dark chocolate sales, in particular. Chocolate manufacturers are now focused on developing enhanced products that promise additional functional benefits.The chocolate category has also identified a major functional opportunity within skin care, in cocoa butter’s recognized benefits as a treatment for dry skin conditions. About one-quarter (23%) of the experts believe that
v Recognize that parents are the snack decision-makers, and that influencing them in their homes is critical as tight budgets spur pre-planning and discourage impulse buys.“You have to make sure that your products are on their shopping lists. v Tell consumers about sustainability initiatives. For instance, communicating eco-conscious packaging -- particularly in tandem with nutritional benefits -- enhances value perception and appeal. C
the biggest area of market expansion ahead lies in non-edible products, including skin care lotions, soaps, shampoos and antiaging products. Other growth trends within the chocolate segment cited by industry leaders include chocolate and cocoa being used as ingredients in main courses such as salmon, chicken and steak (73%) and appetizers (38%); greater consumer acceptance of chocolates infused with spices, herbs and floral flavors; and sweet and savory combinations such as chocolate with bacon or cheese flavors. About a third (35%) of respondents believe that portion control will be the most important influence within ‘healthier’ confections.The success of snack-sized products and 100-calorie packs, for instance, is expected to continue. One-quarter believe that confections fortified with vitamins, minerals or protein will be the biggest drivers within the rapidly growing better-for-you segment. International spices and ethnic flavors were also identified as an important influence on U.S. product and flavor development (cited by 58%). Confection sales grew by 3.7% during the 52week period ending April 19, according to NCA. More than 6,000 confections and snack products were launched last year. Chocolate and gum continued to lead the snack category in sales and ranked third in overall food sales.
14 The Cracker • September 2009
September 2009 • The Cracker 15
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September 2005 • the CraCker
65
PROFESSIONAL OUTREACH II FESNAD Congress of Nutrition Barcelona, Spain, March 3-5, 2010 The INC Executive Committee approved in its last meeting on 28 May 2009, to organize a satellite symposium on March 4th, 2010, at the Palace of Congresses of Barcelona, Spain, within the frame of the II FESNAD Congress of Nutrition, March 3-5, 2010. This initiative belongs to the UN PROGRAM, the main goal of which is to convert the INC into the world’s number 1 umbrella organization for all world organizations, producers, handlers and industries in the nut and dried fruit industry by providing a single source of information on key issues. The first edition of the FESNAD Congress gathered more than 600 participants in Madrid, from 9th to 11th March 2005, among researchers and professionals related to nutrition, food and dietetics. In 2010 FESNAD (Federation of Societies of Nutrition and Dietetics) is expecting over 1,000 attendees given the fact that this will be the only event held in Spain that year dedicated to food and nutrition.
Scientific Program Round Tables: • Inflammation: an ubiquitous phenomenon • Chronic intestinal failure • My bacteria and I • “Nutriomics”: present and future • Diet and physical activity: from science to advice
• The role of the nurse in the elderly health service • Diet in geriatrics • Functional foods and genetically modified foods: the truth and lies • Infant obesity: a global epidemic • Food safety: the big challenge • Nutrition in primary care • Social commitment in responsible diet • Dietetic factors linked to cardiovascular disease • Effective community nutrition interventions Short Sessions: • Caquexia and Sarcopenia: from physiology to treatment • Debate: permissive hiponutrition in critical patients • Debate: Normoglucemia, an objective in acute patients? • Celiac disease: gene-food prototype interaction • Debate: nutrition and media • Diet and healthy life styles Plenary Conferences: • Mediterranean diet and health promotion • Nutrients and cognitive function • Sustainable diet
Nuts and Cardiovascular Health Symposium Barcelona, Spain, 4 March 2010 The purpose of this INC symposium is to review what has happened with regard to nut research worldwide in the last 5 years. The 90-minute symposium will gather together the most prestigious nut researchers and will bring to the INC the opportunity to spread the health benefits of nuts and dried fruits to the biggest group of health influencers, researchers and related media.
MYCORED: EU’S 7TH FRAMEWORK PROGRAM PROJECT ON MYCOTOXIN REDUCTION Novel Integrated Strategies for Worldwide Mycotoxin Reduction in Food and Feed Chains The European Union’s 7th Framework Program approved the MycoRed project “Novel Integrated Strategies for Worldwide Mycotoxin Reduction in Food and Feed Chains”, with inception date on April 2009. This 4-year collaborative project is based on integration of specific technologies in the whole food/feed chain with respect to wheat, maize, grape, nuts and dried fruits, and aimed at developing strategic solutions to reduce contamination by mycotoxins of major concern in economically important food and feed chains. Novel methodologies, efficient handling procedures and information, dissemination and educational strategies are considered in a context of multidisciplinary integration of know-how and technology to reduce mycotoxins exposure worldwide.
tance have been identified by some international food organizations, EU reports and food industry representatives (FAO, CIMMYT, EFSA, et.al.). In this respect, the knowledge and reduction of aflatoxins, trichothecenes (deoxynivalenol, nivalenol, T-2 and HT-2 toxins, etc.), zearalenone, fumonisins and ochratoxin A are the most relevant issues addressed in this project. These toxins are primary sources of both yield losses and increase of management costs worldwide. The proposed activities are not “watertight”, but have overlapping areas and will be integrated through full interconnection and communication activities.
MycoRed presents an integrated vision of a reduction system as a horizontal task ensuring dissemination of different technological solutions developed by the research activities proposed in the project. Research will be conducted in targeted geographic areas with chronic, sporadic or no mycotoxin problems so that the effectiveList of plants and related mycotoxins considered in the ness of the methodologies can be evaluated. The most project: effective stratePlant Chain Toxin Fungal Genus gies will then be Maize Food/feed Fumonisins Fusarium disseminated at Aflatoxins Aspergillus European and Wheat Food/feed Trichothecenes Fusarium global levels. Zearalenone Ochratoxin A
Grape (including raisins and sultanas)
Food (wine)
Ochratoxin A
Nuts and Dried Fruits
Food
Aflatoxins
Multidisciplinary integration of know-how and technology is required to address the broad requirements for reducing mycotoxins in agro-food chains. The main consumer demands posed in the agro-food sector will drive research and technological developments within MycoRed. The need to improve prevention to minimize mycotoxins in products at different critical steps of the food chain (raw materials, storage, feed supply, food processing, final products) will be addressed by MycoRed through vertical (across food and feed chains) and horizontal (among methodologies and procedures) integration of experiences to develop a set of systems with clear breakthrough solutions to specific mycotoxicological problems. A set of mycotoxin reduction targets of vital impor-
Fusarium Penicillium
MycoRed will implement dissemination of information and Aspergillus best practice education strategies to enhance the involvement of operators at all levels along food and feed chains, facilitating the participation and co-operation not only at the European but also at the global level. Aspergillus
The overall objectives of MycoRed are: a) To develop novel solution driven methodologies and handling procedures to reduce both pre- and post-harvest contamination in selected feed and food chains; b) To generate and disseminate information and education strategies to reduce mycotoxin risks at a global level. High risk areas will receive major attention by cooperation with international agriculture and food organizations and by applying the results of all technical workpackages of the project.
AF GRAF U
–Continued from page 20
WP7- Analytical tools for my cotoxins
WP1- Plant resistance WP6- Detection of toxigenic fungi
A set of specific objectives has been identified. For each specific objective, a Work Package (WP) has been developed:
WP2- Biocontrol WP3- Predictive models
APPLICATIONS • MAIZE CHAIN -Fumonisins -Aflatoxins • WHEAT CHAIN -Trichothecenes -Ochratoxin A • GRAPE - WINE CHAIN -Ochratoxin A • DRIED FRUIT CHAIN -Aflatoxins
WP1: Optimization of plant resisWP4- Transport, storage and vending tance and fungicide use with the aim to promote the mycotoxin resisWP5- Food processing tance cultivar/genotype registration at the European level, to improve knowledge of plant-host interacAdvanced tions and the use of fungicides in a methodologies rationale way to prevent and reduce WP8- Information/education strategies and market analysis mycotoxins in maize and in wheat. WP2: Biocontrol to reduce WP9- Management mycotoxins in cropping systems by preventing pre-harvest mycotoxin Coordinator: accumulation in crops by using microorganisms antagonist towards mycotoxin producing fungi. National Research Council, Institute of Science of Food WP3: Modelling and development of a Decision Support Production CNR. System that can predict mycotoxin risk levels in real time for various crops in different geographic areas and years. The INC is participating in the following tasks: Generate data for good risk management and rationalize product usage post-harvest. - WP5: Food and feed processing for mycotoxin reduction. WP4: Novel post-harvest and storage handling practices to Assessing the efficacy and safety of food and feed processing develop innovative, novel strategies for reducing mycotoxprocedures for reducing mycotoxin content in nuts and ins by post-harvest and storage handling. cereal based products. WP5: Novel application of food processing technologies - WP8: to develop innovative and novel strategies for reducing • Training video for mycotoxin sampling. A video on mycotoxins. mycotoxin sampling for food and feed regional training WP6: Advanced technologies for diagnostics, quantitative course will be disseminated in developing countries, detection and novel approaches to control toxigenic fungi mainly Africa, South America. to detect and quantify toxigenic fungi and to generate • Global Network, awareness and dissemination. A Delphi new information and novel systems to control and reduce study on advances on reduction of mycotoxins in nuts, mycotoxin biosynthesis in food commodities. dried fruits, wheat and maize will be conducted in order WP7: Advanced analytical tools for rapid multitoxin to generate ideas and facilitate consensus among experts. detection of mycotoxins and relevant biomarkers as a basis Analysis and results will be presented on the website www. for the assessment of the reduction of mycotoxins in the mycored.com. food and feed chain. The WP provides analytical sup• Dissemination of Good Agricultural Practices (GAP), port to WP1-6 and aims to validate rapid and multitoxin Good Management Practices (GMP) and Good Storage methods, to identify metabolite profiling of toxigenic fungi Practice (GSP). Training programs and scientific inforand infected wheat/maize plants, and to select mycotoxin mation produced during the project will be transferred biomarkers suitable for human study. to food safety authorities and farmer organizations for WP8: Information, education and dissemination. effective management of mycotoxins. WP9: General management. • Economic evaluation of the impact of mycotoxin conWP10: Demonstration of an “ambient intelligence”, posttamination. Expenses related to the eventual destruction harvest strategies and collection of physical parameters and/or confiscation of goods, customs duties for incomwith the aim to develop system based on sensor network ing and outgoing material, demurrage at ports awaiting for real time and/or periodic monitoring of humidity and health inspections, and the cost of controls. temperature inside the silos (linked to WP4).
22 The Cracker • September 2009
UNECE, IFT, FESNAD.indd 5
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Fig. 1. At Borges, we know that no two almonds are the same.
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Weight, diameter, length, thickness, packaging, price … At Borges we seek and select the best option for your
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Company's needs, taking into account a whole range of criteria. We are backed by 40 years' experience exporting almonds to over 60 countries. Our processes are endorsed by the leading certificates (HACCP, ISO 9002 and ISO 14001). If what you're looking for is expertise and specialisation, if you need an immediate answer to year-round demand with the best value for money, if you're seeking cooperation throughout the whole process, trust in Borges.
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BORGES, S.A. - Flix, 29 - 43205 REUS, Spain. Tel. No. +34 977 30 90 00- info@borges.es - www.borges.es
1:27 AM
September 2009 • The Cracker 23
September 2009 • The Cracker 25
Dried Cranberries By Marc Stevens, Director of Sales & Marketing, ATOKA Cranberries Inc.
Production Like markets in many other agricultural commodities, Dried Cranberries have experienced great turmoil over the last ten months. An unprecented (and unpredicted) record crop in the USA in October 2008 caught both growers and processors by surprise, and contributed a large addition to what was previously a manageable stockpile (which grew from approx 4 months of demand to more than 6 months of demand). The 2008 Cranberry supply picture was as follows: USDA Forecast Wisconsin
385,000,000 lbs
446,400,000 lbs
Massachusetts/New England
240,000,000 lbs
287,700,000 lbs
Canada
150,000,000 lbs
150,000,000 lbs
63,500,000 lbs
50,600,000 lbs
Pacific Northwest TOTALS
838,500,000 lbs
While overseas markets for this product continue to grow, demand in the largest single market has not yet recovered to previous levels.
The economic recession really began to make its effects felt in consuming countries about the beginning of January, 2009. Unquestionably, this resulted in decrease of sales of Dried Cranberries. Combined with this, however, was the ongoing saga of several major nut recalls in the United States. First came the Peanut Corporation of America debacle in January, 2009. Next was the somewhat questionable recall of pistachios in early April, and most recently, a pecan recall in July. Actual The combination of these recalls has caused many large food processors and retailers to dramatically tighten their (202,500 MT) Quality Control requirements for all products containing nuts. And a very large percentage of Dried Cranberries that (130,500 MT) enter the consumer market do so as part of what is generally called “Trail Mix” in North America. This is a generic (68,000 MT) term that refers to any and all blends of nuts and dried fruits. As a result, the volume of Trail Mixes being offered (23,000 MT) on retail shelves has decreased significantly. And this has had a noticeable impact on the sale of Dried Cranberries.
934,700,000 lbs (424,000 MT)
Market Review Demand Historically, the bulk of North American cranberries have always been used to make Cranberry Juice, which is the number 3 selling fruit juice in that large and important market. Because Ocean Spray had been withdrawn from the industrial Cranberry Juice Concentrate market for much of 2007 and 2008, prices soared from a historical average of approx USD $40.00/US Gallon up above USD $100.00/US Gallon in late 2008. While this dramatic increase was taking place, bottlers of fruit juice were also busy reformulating their blends, removing some of the very expensive cranberry content and replacing it with less expensive fruit juices such as apple, grape or pear. As a result, demand for Cranberry Juice Concentrate has declined noticeably in North America (approx 8%) in the past year.
26 The Cracker • September 2009
In summation, we can say that, for the first time in several years, the supply of Dried Cranberries is greater than the demand. Prices have already fallen from their heights of autumn 2008 (USD $2.35/lb FOB producing plant) to a level of about USD $1.75/lb today. As Cranberries are considered a very healthy fruit (a retail label health claim is currently being pursued strongly within the European Union), it is certain that demand will return once the nut situation is resolved and the economy returns to a healthy state. How long that will take is unclear, but consumers have shown that they love the product.
2009 Harvest It is too early to accurately predict the 2009 crop, which will be harvested in October. Comments from growers suggest that the record Wisconsin and Massachusetts harvests of 2008 will not be repeated, although the crop in Quebec is developing quite well. C
A cranberry-colored cell phone A cranberry-colored MP3 player Cranberry-colored curtains A cranberry-colored bed spread A cranberry-colored sportscar A cranberry-colored towel Cranberry-colored running shoes A cranberry-colored T-shirt A cranberry-colored handbag A cranberry-colored living room wall A cranberry-colored baseball cap Cranberry-colored skis A cranberry-colored tie A cranberry-colored sofa A cranberry-colored windbreaker A cranberry-colored rug A cranberry-colored umbrella
Cranberries. Colored by nature.
www.atoka.qc.ca
American Council for Food Safety and Quality Discovers Methyl Bromide Replacement
Having been in existence now for 101 years, it is not surprising that the American Council for Food Safety and Quality (ACFSQ) has undergone many changes over time in order to best face challenges brought about by an increasingly complex and global industry. Originally the Dried Fruit Association of California (still commonly referred to as DFA of California), ACFSQ remains a non-profit whose mission is to serve growers, processors, and exporters of fruits, nuts, and other food products. Their methods of service have expanded from beginnings in “dock inspections” at the beginning of the 20th century – literally, inspections of fruits and nuts for export at shipping docks – to a much greater array of inspections, technical research, audits and certifications. Mike Hurley, lab director of ACFSQ’s Fresno Laboratory, as well as a corporate officer, believes that a new partnership with the Department of Viticulture and Enology at California State University, Fresno provides an excellent example of one of the many innovative services ACFSQ provides to its members and the industry.Though the first collaborative work they have done with Fresno State, a partnership seemed inevitable given that “we are all Fresno State graduates,” Hurley said. Hurley holds two degrees from Fresno State, including a master’s degree in agriculture.Two ACFSQ researchers on the project, Jeannette Muhareb and Preston Hartsell, are also Fresno State alumni. “Most of the people in our building are Fresno State graduates,” Hurley added. The collaboration involves a research project funded through USDA’s Cooperative State Research, Education, and Extension (CSREE) grant program. Dr. Robert Wample, Director of the Viticulture and Enology Research Center (VERC) at Fresno State, wrote the three-year grant and then subcontracted with ACFSQ.“Fresno State does all the administrative work, DFA coordiantes the science, and Wample oversees the project,” Hurley explained. Hurley believes that the research, which concluded in August,“has the potential to change fumigation worldwide.” Until the late 1990’s, the fumigant, methyl bromide, was used to protect crops from insects and rodents. In the 90s, though, the international community became concerned about its impact on the ozone, and started banning it; use of methyl bromide was completely banned by 2005. Hurley said that the industry obviously needed an alternative, and DOW Chemical approached ACFSQ with a potential alternative.“We raise our own insects for testing,” Hurley explained.“While methyl bromide worked on all insects very successfully, it was incredibly expensive,” he added Recognizing that the industry needed a fumigant that was less expensive and more environmentally acceptable, ACFSQ continued to explore options and discovered that combining two different fumigants might be the answer. “If you blend two of the fumigants together, you can use substantially less amounts of both,” Hurley said. Not only would the new combined fumigant be cheaper than the original singular one, but initial work indicated that there would also be fewer –Continued on page 32
30 2009 2009 30 The The Cracker Cracker •• April September
September 2009 • The Cracker 31
–Continued from page 32
emissions to the atmosphere. Extensive testing needed to be done to prove these hypotheses, so the CSREE grant, which provides a half million dollars over three years, was secured by Wample. The grant concluded in August with optimism surrounding Hurley and his lab partners.“The grant is a homerun,” he said. “It is a four-star project that is proving very positive results with the fumigant mix being “highly effective on insect populations at substantially low dosages.” There is more work to be done, so they are in the process of applying for a second grant.“We need to look at different temperatures on a larger population of other insects,” Hurley said.“With the first grant, we just opened the door and discovered a crack of potential wisdom waiting to be uncovered. Now we need to analyze beyond our initial discovery and pry open all the secrets we can.” Hurley is confident that a follow-up grant will be funded to continue to build on the initial results.“Our goal is to serve our members, and we’ll do that by making providing low-cost products in an environmentally friendly way.” C
The author of this article is Kathie Reid, Ph.D.; Associate Professor of Child and Family Sciences; Director, Mentoring Institute; Communications Fellow, College of Agricultural Sciences and Technology; California State University Fresno, California.
32 The Cracker • September 2009
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The American Nut
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The II International Congress on Food and Nutrition was held last October in Istanbul, Turkey, which featured “Food for Future�. Over 600 participants from 20 different countries attended the congress to review recent research and key topics for the future. Throughout the 3-day congress, there were 140 oral and 332 poster presentations, covering topics such as Functional Foods, Nutraceuticals, Control of Micronutrients Deficiencies, Food Fortification, Obesity, Food Safety, Organic Foods, Innovation and New Trends.
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Mr. Pino Calcagni, on behalf of the INC Scientific and Government Affairs Committee, was Chairman of the Symposium “Hazelnut: !.30 )-* 2. 2(& &0,"- -%31206 &2")+ the Nut of Choice for Health� and gave a presentation on the “Past, Present and Future Aspects of Hazelnut-Worldwide.� Mr. Calcagni )-%&-120"8& including 9 3$((.+7 &0,"-6 reviewed INC activities, an overview of the9 hazelnut &+
"5 industry, including worldwide statistics and technical and scientific ,")+ /"+, -321"-%,.0& %& 444 /"+, -321"-%,.0& %& issues. The conference was organized by TUBITAK and supported by the Ministry of Agriculture and Rural Affairs, EC Joint Research Centre, European Technology Platform Food for Life and the Campden & Chorleywood Food Research Association.
The Cracker
The CraCker • January 2008 September 2005 • the CraCker September 2005 • the CraCker
23 23
NEWS FROM THE INC NUTRITION RESEARCH & EDUCATION FOUNDATION (INC NREF) 2009 is turning out to be a big year in terms of new nut research. Numerous studies have been published this year and new abstracts have been presented at a number of important meetings around the world.
By Maureen Ternus, M.S., R.D. INC NREF Executive Director
Experimental Biology Meeting, New Orleans, LA, USA In April 2009, 17 abstracts on nut research were presented either orally or as posters at the Experimental Biology meeting in New Orleans, Louisiana. The abstracts represented mixed nuts, as well as almonds, pecans, pistachios and walnuts in particular. The INC NREF-funded diabetes study was presented at the meeting along with studies looking at a wide range of areas including: v nut perception; v effect of nut consumption on cardiovascular disease and blood lipids; v effect of lipid bioaccessiblity on vitamin E; v dietary determinants of vitamin E; v antioxidant capacity of pecans and walnuts; v effect of omega-3 fatty acids on blood pressure; v and the phytochemical content of nuts. Canadian Society for Clinical Nutrition Meeting Quebec City, Canada Nut research was also highlighted in an INC NREFsponsored session,“The Health Benefits of Nuts,” at the Canadian Society for Clinical Nutrition meeting in Quebec City on June 1, 2009. Dr. Cyril Kendall (one of the lead researchers conducting the nuts and diabetes study) chaired the session and the speakers included: Nuts in the Control of Diabetes: Cyril Kendall, PhD University of Toronto, Canada Nuts and Vascular Reactivity: Sheila West, PhD Penn State University, USA Antioxidant Effects of Nuts: Jeffrey Blumberg, PhD Tufts University, USA Dr. Kendall discussed preliminary data from the INC NREF-funded nuts and diabetes study and showed a nice reduction in HbA1c (a marker of blood sugar control over the previous three months), LDL cholesterol and total cholesterol. He also highlighted other research including studies on pistachios, almonds and walnuts (Dr. Linda Tapsell’s work at the University of Wollongong in Australia). He concluded his presentation by stating that the research shows
74 The Cracker • September 2009
that nuts appear to improve glycemic control in Type 2 diabetics. Dr. West talked about a pistachio study in which 1½ ounces of nuts had the greatest effect on decreasing blood pressure in response to stress. She also highlighted a walnut study which looked at the whole nut versus walnut oil on triglycerides and endothelial function in adults with moderately elevated cholesterol. Lastly, Dr. Blumberg talked about the various studies that have been done on phytochemicals in nuts. He stressed that “we need to think about mixed nuts when we talk about dietary recommendations.” He also emphasized that a mixture of the polyphenolic compounds may work synergistically with other antioxidants like vitamins C and E, but at this point there is little or no data. There were over 100 people in attendance and the session was well received. INC NREF material was distributed beforehand, including copies of the 2007 Nuts & Health Symposium proceedings. Diabetes Study The INC NREF-funded nuts and diabetes study is finished. However further analyses are underway and the researchers hope to submit a manuscript for publication later this year. In the meantime, Dr. Kendall has been presenting preliminary data at a number of conferences including the Diabetes Nutrition Study Group meeting in Germany and Dietary Fiber 2009 meeting in Vienna. Diabetes Nutrition Study Group (DNSG) Meeting Potsdam, Germany According to Dr. Kendall, the DNSG meeting was attended by some of the top nutrition and diabetes researchers in Europe. His presentation was well received and built on the earlier nut and postprandial glycemia studies that he had presented in previous years. Apparently the audience was impressed by the study results which revealed; not only the improvement in glycemic control, but the reductions in serum lipid risk factors for coronary heart disease as well. One of the concerns raised was the high fat (and energy) content of nuts. It was explained that there was no weight gain in the current study and that previous data indicate that ~15-20% of energy in nuts is not absorbed due to the cell wall structure.
News From Western Pistachio Association By Richard Matoian Executive Director Western Pistascio Association
B
new campaign that will further promote the health
pistachio harvest will be well underway. Growers and
benefits of U.S. pistachios to consumers and the
processors anticipate a record crop of more than 425
trade.
million pounds that could exceed 2007 and 2008
Former California Pistachio Commission President
levels. Growing conditions have been excellent and
Karen Reinecke was hired to help facilitate the
are expected to yield a high-quality crop of nutrient-
development and implementation of the proposed
rich pistachios to meet increasing global demand.
marketing program. Research on the health
“We are on track for a vintage pistachio season
benefits of pistachios will be the foundation for
y the time this article is published, the 2009 U.S.
in terms of crop quality,” stated U.S. pistachio grower and WPA
communications to domestic and international consumers. Ms.
Chairman Mike Woolf.“Indications of a good year are strong –
Reinecke’s expertise and past execution of pistachio marketing
especially considering stable
campaigns should serve the
to slightly increased pistachio
industry well.
acreage, as well as cooperative
A key component of the new
weather throughout the growing
plan will be a comprehensive
season.”
nutrition research program.
Consistent consumer demand
Similar to most other tree
has been seen in domestic
nut commodity Boards and
and international markets due
Associations, the pistachio
to growing awareness of the
industry’s funding of nutrition
nutritional benefits and overall
research has resulted in health
appeal of U.S. pistachios. In
messages that have resonated
addition, because of the short
positively with consumers.
Iranian crop in 2008 affecting
Nutrition research serves
global supply, wholesale prices
as a solid scientific base of
are strong.
credible information for consumers and health professionals, while
However, significant pistachio acreage has been planted in recent
maximizing media promotion opportunities.
years in the state of California, and as these trees come into bearing
Previous nut research led to a qualified health claim from the
over the next decade, a greater focus on marketing will be necessary
U.S. Food and Drug Administration that states,“Scientific evidence
to move this ever-growing supply of product.
suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol, may reduce
WPA Expands Nutrition Promotion and Research
the risk of heart disease.”This message is as strong today as it was
Since nutrition and health messages drive nut sales, the WPA is
when secured in 2003 -- proving that research results reap benefits
set to embark on a comprehensive domestic and international
for many years.
marketing campaign to coincide with the arrival of the 2009 crop.
Since the inception of the U.S. pistachio industry, growers
In keeping with the WPA Board of Directors’ long-term vision and
and processors have joined together to market their product to
strategic plan to build on the basics, a Marketing Committee was
consumers and the trade. In addition to the generic nutrition
recently appointed to determine the direction and scope of this
message promoted by the WPA, individual companies will be able
76 The Cracker • September 2009
– Continued from page 95
to utilize positive research results to tout the healthy virtues of U.S. pistachios in their own branded campaigns, Although a wide variety of methods and funding levels have been implemented over the years, one common goal has remained – a commitment to the understanding that marketing is essential for increased growth and industry profitability.
Food Safety While preparing for the 2009 harvest, the U.S. pistachio industry has also been examining food safety procedures, with plans to enhance these procedures. Nearly a decade ago, in 2000, the U.S. pistachio industry was progressive in establishing proactive food safety practices; today the industry is determined to make those practices and procedures stronger than ever. “As an industry, we are bolstering food safety guidelines to ensure pistachios are uncompromisingly safe, wholesome and delicious – just as the food industry and consumers should expect.” stated WPA Executive Director Richard Matoian.“The pistachio industry is moving forward with optimism, cooperation and a commitment to world-class safety standards so that everyone who enjoys our pistachios can enjoy them with confidence.”
About the U.S. Pistachio Industry Collectively, California, Arizona and New Mexico represent 99.99 percent of the United State’s pistachio production. California comprises 98.5 percent of the total with 198,500 acres planted throughout 22 different counties.There are more than 600 growers within the pistachio community. Pistachio growers and processors employ more than 5,200 full-time workers in California alone. Pistachios are California’s third largest nut commodity, behind almonds and walnuts. Foreign exports represent nearly 60 percent of overall pistachio production, with the remainder of the nuts staying within the United States.
The Western Pistachio Association The Western Pistachio Association is a grower based agricultural trade association representing pistachio growers in California, Arizona and New Mexico.The organization works on issues vital to growers and activities that affect the U.S. pistachio industry. Pistachio nutrition research and promotion of the heart-healthy properties of pistachios are key activities conducted by the association.The WPA is governed by an 18-member Board and several committees with significant member participation. C
September 2009 • The Cracker 77
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84 The Cracker • September 2009
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Mediterranean diet may lower blood pressure: Study
Mediterranean diet may lower blood pressure: Study Following a Mediterranean-style diet, rich in olive oil and fruit and vegetables, may improve vascular health and reduce the risk of hypertension, says a new study. According to findings published in the European Journal of Clinical Nutrition, a diet rich in olive oil, and fruit and vegetables was associated with a significant reduction in the incidence of hypertension.The study is said to be the first to relate consumption of fruits and vegetables to hypertension in a Mediterranean setting.The Mediterranean diet is rich in cereals, fruits, vegetables, nuts, whole grains, fish and olive oil. Although is the traditional diet of the Mediterranean region, it has garnered interest all over the world in recent times as a scientific spotlight has been trained on the health benefits it can confer. For instance, recent research has indicated that the diet may have benefits for arthritis, Alzheimer’s disease, hearth health and blood pressure, diabetes, asthma, lung disease, and allergies. Despite its global reputation, and the food industry adopting some of its principals to assist in marketing of healthy foods, data shows that the Mediterranean diet may be falling out of practice in its home territory. Led by Dr Jorge Nunez-Cordoba from the University of Navarra, the scientists analysed data from 8,594 men and women with an average age of 41.1 in Spain (the SUN cohort). According to the new data, fruit and vegetables were associated with a reduced risk of hypertension only in people with a low olive oil consumption of less than 15 grams per day. High blood pressure (hypertension),defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg, is a major risk factor for cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year.
Kids may ‘learn’ to tolerate food allergies
Doctors have long used allergy shots to desensitize children and adults to environmental allergens such as bee stings, pollen, mold and dust mites. Now researchers are trying to apply that theory to food allergies, through processes called oral immunotherapy and sublingual immunotherapy.They believe they can build up a child’s tolerance for a food that prompts an allergic reaction by exposing the child to tiny amounts of that food. “It is something that has been recently put into play,” said Dr. Michael Pistiner, an allergist in Leominster, Mass., and a spokesman for the American Academy of Allergy, Asthma & Immunology.“More and more of these trials have been started. It does seem to be very promising. It’s very exciting.” Trials involving eggs, peanuts and milk have produced positive results, said Dr. Scott H. Sicherer, an associate professor of pediatrics at the Jaffe Food Allergy Institute at the Mount Sinai School of Medicine and chairman of the allergy and immunology section for the American Academy of Pediatrics. “The studies are promising in that some individuals are able to get to high doses of the food used in treatment,” Sicherer said. Sublingual immunotherapy works by placing an extract of the food allergen under the child’s tongue. The membranes of the mouth absorb trace amounts of the allergen, absorbing just enough to desensitize the immune system without prompting an allergic reaction. Oral immunotherapy takes it a step further by having children eat tiny amounts of the allergen.“The approach involves ingesting an extremely small and then gradually increasing amount of the food under medical supervision, with the hope of getting to an amount that is not causing reactions and is more substantial in dose,” Sicherer said. However, both Sicherer and Pistiner warn that these therapies are still in the experimental stage, and many questions remain. “All of the experts working in this treatment currently believe it is too early to attempt widespread use and that much more needs to be done to see if this is a viable treatment,” Sicherer said. C September 2009 • The Cracker 85
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88 The Cracker • September 2009