The Cracker magazine, March 2012

Cracker The

March 2012 Edition 55, No. 1

The Official Voice of the International Nut and Dried Fruit Council Foundation for the World Nut and Dried Fruit Trade

NEW INC HOME DEBUTS IN APRIL SINGAPORE CONGRESS SET TO OPEN GLOBAL CONSUMER HEALTH REPORT

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Chairman’s commentary

Greetings From Wintery London! Our global marketing outlook has changed for the best since I last communicated with you in the November edition of The Cracker. At that time, it appeared that we were heading towards some turbulent times as a larger global supply in many categories of nuts and dried fruit products threatened to destabilize pricing. Strong Demand Continues To Fuel Sales

However, in the first quarter of the New Year, I am particularly encouraged by a continuing strong demand for nuts and dried fruit around the world. In fact, it appears that the conventional wisdom that “big crops = low prices” has not only been turned on its head, but we have seen prices strengthen and continue to remain solid! Even where prices have indeed declined as they have for cashews, for example, the price drop has overall been fairly orderly. While it is surely a good time to be a grower, one of the big challenges that lies ahead for our industry is how we 'allocate' crops in order that ALL markets remain strong. In other words, how can we be assured that both new and old markets can consolidate and, indeed continue to grow consumption? Only in this way can we be confident of building a solid and long lasting market for our products. Expect Singapore Congress To Sell Out!

How we plan to work together to fuel global consumption worldwide will most certainly be among many other hot topics to be discussed in Singapore at the XXXI World Nut and Dried Fruit Congress in May. Our careful planning over the past year promises to deliver one of the most exciting, and best- attended gatherings in INC's history! Registrations are running at a record pace and I would urge you to register as soon as possible to ensure your participation. While we are blessed to have the superb conference facilities of the Marina Bay Sands at our disposal, we do intend to close registrations once we hit our maximum capacity to ensure an efficient and well-run congress for everyone concerned. Don’t miss this opportunity of a lifetime! New INC Headquarters To Open In April And Other News

I am pleased to report that construction on INC's new headquarters in Reus, Spain is progressing on schedule and on budget. The completion date of the end of April still stands. This is despite discovering an air raid shelter from the Spanish Civil War during excavation! I would like to thank all those members who have sponsored bricks to date. Without your support, this project would not have been possible. I would also like to encourage all members (whether sponsors or otherwise), to consider The Mas Baruffet as their 'home away from home' when traveling in Europe. I am also pleased to let you know that our INC Pavilion at SIAL Paris has sold out! We want to thank you for supporting our efforts and for joining in the future success of INC’s goal to expand dried fruit and nut consumption worldwide. For other world news, please take some time to review this edition of The Cracker. We have captured the latest marketing updates and trends in our World News section; we feature a look inside how consumers worldwide perceive health problems, health claims and labeling; we report about an international symposium on cashews; visit our World Industry News for how nuts and dried fruit are being promoted in key markets; and get the latest Nutrition Research news on dates, pistachios and other tree nuts. At press time, I am preparing for our INC Executive Committee Meeting in New York and will report more about this in Singapore. See you there soon!

Giles Hacking INC Chairman

The Cracker | March 2012

world nut & Dried fruit news Keep up with current events from the international nut & Dried fruit industry SHOEI INDUCTED INTO USA AGRICULTURE HALL OF FAME The United States Embassy and the U.S. Department of Agriculture has inducted ShoEi into the Agriculture Hall of Fame (AHOF). ShoEi has made significant contributions to promote and develop U.S. agricultural and food products in Japan, especially from California. In 1962, ShoEi first started importing California Raisins and since then, became the #1 importer of all dried fruits and nuts including prunes, almonds, and walnuts. Today in California, ShoEi is both a grower and processor of prunes and walnuts shipping to customers in Japan, China, and more than 20 other countries. The U.S. Ambassador, John V. Roos commented, “For decades, Japan has been one of the largest and most important markets for U.S. agriculture. Together, we have overcome times of difficulty and have developed strong ties with one another. Today, we would like to express our gratitude and award seven companies for playing a role in importing and selling U.S. agricultural products.” AHOF was established to commemorate Japanese companies and organizations, which have made a significant contribution to U.S. agriculture for years. The award was given by the U.S. Embassy in Tokyo. The other selected companies and organizations are: Calbee Co., Ion Co., Nishimoto Trading Co., Japan Hotel Co., Yoshinoya Holdings Co., Science Council of Japan. More information can be found at the U.S. Department of Agriculture (http://www.usdajapan.org).

MAXIMUM SAFETY, EFFICIENCY IN REMOVAL OF DEFECTIVE NUTS Hygienic design, dust management system and state-of-the-art climate control are some of the new features of the purpose-designed SORTEX E1C nut sorter. In developing the latest SORTEX E1C optical color sorter, Buhler had nut processors firmly in mind, according to product manager Faisal Baig, who adds, “the machine offers strict quality control and food safety hygiene they need… “What makes our new sorter so special is its combination of different technologies, which opens up unrivaled sorting capabilities.” The new SORTEX E1C brings together broad-spectrum lighting, bichromatic cameras, a further enhanced InGaAs system plus the PROfile shape detection technology.

The Cracker | March 2012

World nut & dried fruit news

ALMONDS ARE TOP NUT IN NEW FOOD PRODUCTS The number of new nut-containing products with almonds as an ingredient has been growing significantly around the world. Almonds have maintained their position as the No. 1 ingredient nut used in new products worldwide, according to reports from the two leading global databases, Mintel and Innova Market Insights, which track new food product introductions. From 2008 to the present, almonds have been the preferred nut ingredient for food professionals. New nut-containing products with almonds as an ingredient experienced significant growth from 2009 to 2010 in the categories of snacking (26%), confectionery (36%) and bakery (37%). And almond product introductions in North America are at an all-time high following a record 30% growth in 2010. Almonds are the only nut to rank in the top two across all key global regions (North America, Europe and Asia-Pacific.)¹ “Almonds offer a combination of qualities not many ingredients have — great taste, distinct texture and multiple benefits — so it’s not surprising they’re the No. 1 nut food professionals are choosing,” said LuAnn Williams, head of research for Innova Market Insights. “The applications are truly limitless, when I look at the top trends today — from heart health to confectionery innovation — there is a place for almonds in every one.” 1. 2010 Global New Products Report, Innova Market Insights ©2011 Almond Board of California. All rights reserved.

DAIRY ALTERNATIVE BEVERAGE MARKET REACHED $1.33 BILLION IN 2011 associated with the drink. Eleven percent of U.S. adults now consume soymilk on a regular basis, and Packaged Facts survey data shows that 54 percent of U.S. adults who purchase soymilk do so because of its overall nutritional value. Another 43 percent of adult consumers drink soymilk because of “nutritional advantages related to specific personal or household health concerns.”

Led by increased sales of almond milk, the market for dairy alternative beverages reached $1.33 billion in 2011, according to a new report from Packaged Facts. The report states that as consumers seek out healthier substitutes for dairy drinks, many are increasingly turning toward consumption of soy milk, almond milk, and rice milk. The growing popularity of dairy alternative beverages comes as consumption of cow’s milk continues to decline. The report states that the average per-capita consumption of cow’s milk fell from 24.3 gallons per person in 1994 to 20.8 gallons per person in 2008, according to the U.S. Department of Agriculture (USDA) data.

Dairy alternative beverages are also growing in a variety of formulations. The report indicates that products with flavored, sweetened, unsweetened, low-fat or non-fat, heath-specific, and fortified varieties are becoming more prevalent in the marketplace. Additionally, a number of private-label brands that claim to have the same formulations as branded products, are now commanding the premium shelf space in refrigerated and aseptic versions.

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Almond milk posted the biggest dollar sales gains among all dairy alternative beverages in 2011. Sales of the drink increase by 79 percent last year and now accounts for 21 percent of the retail market for dairy alternative beverages. The report states 9 percent of U.S. adults consume almond milk and most are drinking the beverage somewhat more often or much more often than they were five years ago.

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However, the report states that soymilk remains the most popular type of dairy alternative beverage primarily because of the health benefits

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March 2012 | The Cracker

The Cracker | March 2012

World nut & dried fruit news

U.S. FOOD TRENDS IN 2012 Healthy eating: Trends like gluten-free foods and products catering to diners with food allergies will continue to be hot. Watch for whole grains, a wider range of salads, selection in portion size, and lowsodium options to grow in popularity as well.

An aging population means that grocery store shelves will be increasingly lined with foods that come with added health claims while younger consumers with food intolerances will drive demand for gluten-, nut- or dairy-free foods in 2012, predicts a market research group in the UK. According to the latest trendspotting predictions of Leatherhead Food Research, a strong interest in maintaining a healthy, active lifestyle among retiring Baby Boomers will fuel more product launches in the functional food market next year -- foods that come with health claims.

IN AN ONLINE SMALLBIZTRENDCAST, 10 FOOD TRENDS WERE IDENTIFIED, SOME OF WHICH ORIGINATE FROM OTHER CULTURES IN THE WORLD: Artisanal everything: Not new, but still going strong, “artisanal” originally referred to handcrafted foods but is now springing up everywhere. The term has even trickled down to quick-service restaurants, with major chains touting “artisanal” breads as a selling point.

Appetite for appetizers: Whether you call them tapas, small plates or appetizers, smaller-sized portions are going to keep growing strong for several reasons. They’re less expensive for cost-conscious diners, offer smaller portions for health-conscious diners, and are made for sharing, which appeals to people’s desire to make eating out a social experience. Chefs like them, too, because appetizers allow them to experiment with new recipes and ingredients without committing to a full-scale meal. Mostly Mediterranean: In a recent Technomic poll, 60 percent of restaurant-goers said they are open to trying Mediterranean food, and sales of Greek, Spanish and Middle Eastern menu items grew by nearly 2 percent between 2009 and 2010. A growing interest in eating healthfully, vegetarian foods and ethnic foods are among the factors in Mediterranean food’s popularity. Familiar favorites with a twist: One overwhelming trend that will continue into 2012 is a yen for familiarity. Consumers battered by the economy want comfort food. But that doesn’t mean mac-andcheese. Americans are eager to try new tastes, as long as it’s couched in something they know. So smart chefs are putting new twists on old formats, like pizzas, wraps and sandwiches, or using exotic ingredients in familiar foods (wasabi ice cream).

Ice Cream shows no signs of slowing down. Restaurant consulting firm Andrew Freeman & Co. predicts “snow ice”–a dessert with the flavor and creaminess of ice cream but that has a light, airy texture—will hit big in the U.S. for 2012. Potatoes: They may have been banned from school lunchroom menus, but they’re showing up everywhere else. Andrew Freeman & Co. says the big trend will be “have-it-your-way” potatoes, such as make-yourown mashed potatoes with customized mix-ins, fries where you choose the cut, degree of crispness and dipping sauce; and chips with custom “dustings” and dips and sweet potato fries. Breakfast anytime: Customers want what they want when they want it—and for many, what they want is breakfast. Restaurants are happy to oblige, since breakfast food ingredients are typically cheaper than other meals. Some are serving breakfast menus all day long; others are reinterpreting breakfast foods for dinner with items like sandwiches made of waffles, egg dishes or French toast bread puddings. Juicy news: Howard Schultz, the Starbucks entrepreneur recently bought Evolution Fresh, a super-premium juice maker with a brand presence in grocery stores on the West Coast. He plans to sell the juice to more retail outlets, put it on the menu at Starbucks and launch juice bars in 2012. Sweets from Swedes: Scandinavian sweets, which have long been popular in places with lots of Scandinavians, like Minnesota, are now becoming trendy in urban areas like L.A. and New York. What’s behind the popularity? Americans are craving small sizes and natural ingredients, both features of Scandinavian treats. One to watch: a dark treacle syrup called stroop, used in Dutch desserts.

March 2012 | The Cracker

feature Story

CIA TO LAUNCH WORLDS OF HEALTHY FLAVORS ASIA® IN 2012 AND WORLDS OF FLAVOR ASIA® IN EARLY 2014 As part of the growth of the CIA within Singapore and Asia, and with the support of Singaporean government agencies, the college is now making plans to bring two of its most prestigious, U.S.–originated annual educational leadership initiatives to Asia, to be based in Singapore. The two programs are Worlds of Healthy Flavors ASIA®, an invitation–only leadership program for culinary and health care professionals, focused on health and wellness issues related to food and foodservice, and Worlds of Flavor ASIA®, an International Conference & Festival, to be focused on tradition and innovation in Asian cuisines and cultures, with a target audience of culinary industry professionals from across Asia, the Americas and Europe. Worlds of Healthy Flavors (www.ciaprochef.com/wohf/) is presented by the CIA in partnership with Harvard School of Public Health— Department of Nutrition (HSPH) in the U.S. and is an influential program that has been instrumental in growing the number and diversity of healthier options on American menus over the past eight years, with an emphasis on increasing the use of health-promoting plant-based foods like nuts and dried fruits. Worlds of Healthy Flavors ASIA (WOHFA) will be presented by the CIA in conjunction with Harvard School of Public Health—Department of Nutrition, Saw Swee Hock School of Public Health, National University of Singapore (NUS) and Health Promotion Board (HPB), Singapore. This program, to be launched in November, 2012, will educate culinary and health care professionals about current science related to healthy diets, with strategies and insights on how to incorporate health imperatives into menus in a way that honors the authenticity and great taste of the local cuisines. As with CIA’s U.S.-based program, Worlds of Healthy Flavors ASIA will not only bring together top nutrition and medical experts from the United and Singapore, but also leading nutrition and public health experts from around Asia that can speak to issues and research in their countries, as well as provide insights on challenges and opportunities with various ethnic populations in Singapore. In addition, CIA chef-instructors and other Asian and Western chefs and culinary experts will present healthy cooking and menu strategies that can work to preserve the delicious, celebratory aspects of dining at the same time address a host of public health imperatives. Programming for Worlds of Healthy Flavors ASIA will be overseen by the Worlds of Healthy Flavors Scientific and Public Healthy Advisory Council, a 12-member council that includes many of the top nutrition researchers in the world, including Drs. Walter Willett and Frank Hu of Harvard School of Public Health and Dr. Penny Kris-Etheron of The Pennsylvania State University.

The Cracker | March 2012

Greg Drescher, Vice President – Strategic Initiatives & Industry Leadership, CIA

Feature Story The CIA’s Worlds of Flavor International Conference & Festival® is in its 14th year in the U.S. (www.worldsofflavor. com) and is widely acknowledged as America’s most influential professional forum on world cuisines, food cultures and flavor trends. Each year this conference includes more than 70 chefs, culinary experts, and other presenters from all over the world and welcomes more than 700 attendees including chefs, journalists and food critics, restaurant and foodservice management executives, corporate menu decision-makers and a wide range of suppliers, from leaders in agriculture and manufacturing to government agencies and top consumer brands.

Lettuce-Wrapped Spicy Almond Chicken, Photo Credit: CIA

The CIA’s Worlds of Flavor ASIA® International Conference & Festival will be dedicated to the cuisines, flavors and food cultures of Asia and their potential to inspire chefs and consumers around the world. The program is being designed to be the premier all-Asia professional culinary conference. Initial attendance is expected to be 800 to 1,000 culinary and hospitality professionals drawn from all over Asia and the Pacific—including China, India, Japan, Korea, Southeast Asia, and Australia—with a significant outreach to the United States, Europe and Latin America as well. This program is slated to kick off in early 2014. Worlds of Healthy Flavors and Worlds of Flavor, along with additional CIA leadership initiatives, are a part of the strategic initiatives & industry leadership division of the college headed up by Greg Drescher, vice president of the division. Mr. Drescher is responsible for the college's thought leadership, strategic partnerships and initiatives, industry conferences, and new media and is the creator of these programs and other CIA "think tank" initiatives. He assumed his current title in 2011 after serving as executive director of strategic initiatives for the CIA. Mr. Drescher joined the CIA in 1995, and served nearly 10 years as the first director of education for the college's campus in St. Helena, CA, where he oversaw the development of the CIA at Greystone’s program of continuing education and advanced studies. All leadership initiatives led by the CIA, a not-for-profit college, are supported by partnerships and sponsorships. Program sponsors have opportunities to help make an impact on the future of our industry and receive invaluable exposure of their products and brands to industry decision makers and opinion leaders. Parties interested in becoming program sponsors may contact Cathy Jörin, Director of Special Projects and Planning, Strategic Initiatives, CIA, at cathyjorin1@aol.com or 707.537.7742. For more information about the CIA and our new Singapore campus, please visit these websites: www.ciachef.edu, www.ciachef.edu/ singapore/index.html/ and www.ciaprochef.com.

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March 2012 | The Cracker

global practices, and some observers have called for international guidelines. But while nutritional labels are increasingly found on packaged foods across the globe, a primary question is whether consumers understand the information in the first place.

Consumers in North America show the most confidence in understanding nutrition labels, as nearly six-in-ten (57%) regional respondents indicate that they mostly understand the details. This is largely driven by U.S. respondents, as consumers in the U.S. appear more comfortable with the labels than Canadians. Fully 58 percent of U.S. respondents report mostly understanding the information, compared to 49 percent of Canadians.

nielsen report

According to Nielsen’s study, nearly six-in-10 (59%) global respondents indicate they have difficulty grasping the nutritional facts, with 52 percent understanding the labels “in part”, and seven percent not understanding them at all. Forty-one percent of global respondents understand nutritional information found

As a whole, European consumers are largely split, with 45 percent reporting a strong understanding of nutritional labels. But, consumers in certain markets within Europe are far more comfortable with labeling than others. Sixty percent of Portuguese respondents largely understand nutrition labels, the highest reported country in the study. Similarly, at least half of respondents mostly understand food labels in Italy and Romania (59%), Poland (58%), Denmark and Ireland (53%), Sweden (51%), and Spain (50%). Within Europe, French consumers are the least likely to understand nutrition labels, with only three-in-10 (31%) indicating full comprehension of the information; 58 percent of French respondents understand only part of the information and 11 percent of French consumers say they do not understand them at all. Other markets in Europe with lower levels of nutritional label understanding include Czech Republic (where 39 percent mostly understand it, but 12 percent don’t understand it at all), Hungary, Belgium, Austria, and Russia.

How well do you understand the nutritional information panels/labels on food packaging?

GLOBAL AVERAGE

NORTH AMERICA 7%

7% 36%

52% 41%

ASIA PACIFIC

61%

57% 48%

31%

46%

LATIN AMERICA

44% 45% 48%

51%

MIDDLE EAST/AFRICA

EUROPE Mostly

In Part

Not At All

Source: Nielsen Global Survey, Q1 2011

In Latin America, over half of online respondents in Brazil (52%) and Mexico (51%) say they mostly understand nutritional labels, but in Argentina and Colombia, consumers are much less familiar with the information. In Argentina, 45 percent of consumers understand most of the data—but 11 percent do not understand it at all. Only 33 percent of Colombian respondents report a firm grasp on what the labels mean, and 12 percent of their Copyright © 2011 The Nielsen Company. compatriots do not understand them at all. Among the Middle East and African markets in the survey, South Africans are the most confident dealing with nutritional labels, with over half (53%) 3 largely familiar with reading the data. Saudi Arabian consumers are much less comfortable with food labels, as only 36 percent understand most of the information. In Egypt and the United Arab Emirates, slightly less than half of consumers (47% each) are confident in deciphering the data. The study finds that global respondents are largely skeptical about the accuracy and believability of these health claims. Across 10 nutritional content categories studied, large majorities (at least over two-thirds) of global respondents in the survey indicate they believe the nutritional claims are either never or only sometimes trustworthy.

Consumers are Skeptical about Health Claims Generally, the most simple and straightforward content claims (calorie counts, vitamin content, fat content) garner the most confidence. Calorie counts are the most trusted, with 33 percent of respondents believing calorie content claims as always accurate, and 58 percent finding them sometimes accurate. The concrete ingredient-based attributes of vitamin and fat content are the second and third most trusted claims, respectively. Perhaps more challenging for marketers is the reported belief consumers indicate for more ambiguous, less-defined attributes like freshness, all natural claims, and heart-healthy assertions. On average, only 15 percent of global respondents rate these types of claims an “always accurate”. Upwards of 80 percent of respondents indicate either never or only sometimes consider these assertions as believable.

Overall, Latin American consumers indicate the most trust in packaging health claims across the 10 nutritional and content categories surveyed, according to an average reported number of consumers who believe the claims as always accurate. By this measure, an average of 22 percent of Latin American online respondents found the claims always accurate or truthful— compared to a global average of 19 percent. Consumers from the Middle East/Arica and Asia Pacific were the second most likely to trust the labels, at an average 20 percent always believing the claims, followed by consumers in Europe (19%), and North America (16%).

Story Continues on Page 26

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March 2012 | The Cracker

Nielsen report 1

Story Continued from Page 25

☟

About the Nielsen Global Survey The Nielsen Global Survey of Food Labeling Trends was conducted in March/April 2011 and in August/September 2011 and polled more than 25,000 consumers in 56 countries throughout Asia Pacific, Europe, Latin America, the Middle East, Africa and North America. The sample has quotas based on age and sex for each country based on their Internet users, and is weighted to be representative of Internet consumers and has a maximum margin of error of ±0.6%. This Nielsen survey is based on the behavior of respondents with online access only. Internet penetration rates vary by country. Nielsen uses a minimum reporting

standard of 60 percent Internet penetration or 10M online population for survey inclusion. The Nielsen Global Survey, was established in 2005.

About Nielsen Nielsen Holdings N.V. (NYSE: NLSN) is a global information and measurement company with leading market positions in marketing and consumer information, television and other media measurement, online intelligence, mobile measurement, trade shows and related properties. Nielsen has a presence in approximately 100 countries, with headquarters in New York, USA and Diemen, the Netherlands. For more information, visit www.nielsen.com.

Calorie Count Plus Points Recommended by U.S. as New Front-of-Package Nutrition Labeling System U.S. federal agencies should develop a new nutrition rating system with symbols to display on the front of food and beverage packaging that graphically convey calorie counts by serving size and a "point" value showing whether the saturated and trans fats, sodium, and added sugars in the products are below threshold levels. This new front-of-package system should apply to all foods and beverages and replace any other symbols currently being used on the front of packaging, added the committee that wrote the report. The study was sponsored by the Centers for Disease Control and Prevention, Food and Drug Administration, and U.S. Department of Agriculture Center for Nutrition Policy and Promotion. Established in 1970 under the charter of the National Academy of Sciences, the Institute of Medicine provides independent, objective, evidencebased advice to policymakers, health professionals, the private sector, and the public. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. For more information, visit http://national-academies.org or http://iom.edu. "Our report offers a path to develop an Energy Star® equivalent for foods and beverages," said committee chair Ellen Wartella, Sheikh Hamad bin Khalifa Al-Thani Professor of Communication, professor of psychology, and director, Center on Media and Human Development, School of Communication, Northwestern University, Evanston, Ill. "A successful front-of-package nutrition rating system would enable shoppers to instantly recognize healthier products by their number of points and calorie information. It would encourage food and beverage producers to develop healthier fare and consumers to purchase products that are lower in calories and food components that contribute to chronic disease." The report envisions a rating system in which foods and beverages earn points if their amounts of nutrients of concern -- saturated and trans fats, sodium, and added sugars -- are at or below levels considered acceptable based on qualifying criteria. The more points a food or beverage has, the healthier it is. A product could earn up to three points, one each for having sodium and added sugars that do not exceed threshold amounts and one for having saturated and trans fats below designated levels. For example, 100 percent whole wheat bread could qualify for all three points while graham crackers could earn two points for having levels of sodium and saturated and trans fats below the thresholds. Points would be graphically displayed on packaging as check marks, stars, or some other icon to be determined by the U.S. Food and Drug Administration.

The Cracker | March 2012

Foods and beverages should pass a separate set of criteria to determine if they are eligible to earn points at all, the report adds. If a product exceeds the eligibility criteria for any one of the nutrients of concern, it would not be able to display any points. For example, a sugar-sweetened soda could not earn points for having low sodium and no saturated or trans fats because its added sugar content is too high. Whether a food or beverage qualifies for points or not, it should prominently display the amount of calories per serving with servings described in familiar measurements, such as per slice or per cup. The front-of-package icons should also direct shoppers to the Nutrition Facts Panel on the reverse to get additional information about the healthfulness of products. Although the committee's phase 1 report concluded that calories, saturated fat, trans fat, and sodium should be the focus of a new frontof-package system because they are most strongly associated with chronic disease, the phase 2 report says that added sugars should also be included. The 2010 Dietary Guidelines for Americans, which were issued since the release of the first report, strongly recommend that people reduce their consumption of products that contain added sugars. The U.S. Department of Agriculture puts several products that are high in added sugars in a category called Sugars, Sweets, and Beverages; products in this group are automatically ineligible to earn points in the committee's recommended approach. The new symbols representing products' calories and point values should appear on all grocery products so that shoppers can readily compare food choices within categories, such as breakfast cereals, as well as across categories, such as fresh produce, frozen vegetables, and canned soups, the committee said. Food manufacturers and retail outlets should display the symbols in consistent locations. The report offers examples of what representative symbols and displays could look like purely for illustrative purposes. The committee does not endorse any particular graphic nor has it tested any of the examples in this report to determine their effectiveness. Likewise, the committee did not evaluate and assign points to all foods and beverages or categories of products. FDA will need to conduct these evaluations and develop and test potential icons and displays. Moreover, the agency should launch a consumer awareness and education campaign to promote the rating system and its graphic representation when they are finalized. Promotion, along with universal display on all products, is key to helping shoppers understand and take advantage of the new rating system, the committee said.

March 2012 | The Cracker

Singapore XXXI World Nut and Dried Fruit Congress

Preliminary Program

May 18-20, 2012

WEDNESDAY-THURSDAY, 16-17 MAY 2012 9:00am 5:00pm

Registration at Sands Expo and Convention Center FRIDAY, 18 MAY 2012

7:00am

8:00am

Bus departs from Marina Bay Sands Hotel for Golf Tournament at Tanah Merah Country Club. Sponsored by Setton Pistachio of Terra Bella, USA Bus departs from Marina Bay Sands Hotel for Tennis Tournament at The Tanglin Club

9:00am 5:00pm

Registration at Sands Expo and Convention Center

1:00pm 5:30pm

Booth Exhibition

1:30pm 3:00pm

Congress Welcome at Sands Expo and Convention Center by INC Chairman, Giles Hacking INC Scientific Seminar moderated by Pino Calcagni, Chairman of the Scientific and Government Affairs Committee. Current challenges and key facts concerning food safety and trade

3:00pm 3:30pm

BRAZIL NUTS, MACADAMIAS and PINE NUTS Round Tables, moderated by David Rosenblatt, Richard Franco Agency, USA

12:20pm 12:50pm

PISTACHIOS Round Table, moderated by Anita Lam, Paramount Farms, China

12:50pm

Buffet Working Lunch, Sponsored by Rajkumar Impex Ltd., India

2:30pm 4:00pm

Ambassadors Meeting

6:30pm

Buses depart for Casual Buffet Dinner

7:00pm 10:00pm

Casual Buffet Dinner at Maritime Experiential Museum and Aquarium at Resorts World Sentosa SUNDAY, 20 MAY 2012

9:00am 2:00pm

Booth Exhibition

9:00am

INC General Assembly Sands Expo and Convention Center

10:00am

2013 Barcelona - Reus, Spain. Presentation of the 30th INC Anniversary World Nut and Dried Fruit Congress

Satellite Meeting on Hazelnuts

10:15am 10:45am

WALNUTS Round Table, moderated by John Aguiar, Mariani Nut Company, USA

Welcome Cocktail Party at the Sands SkyPark, Marina Bay Sands Hotel, Sponsored by Sun-Maid Growers of California, USA

10:45am 11:15am

Coffee Break. Don’t miss to visit the exhibition area

11:15am 11:50am

Keynote Speaker: Satvinder Singh, Group Director, Trade Promotion Group, International Enterprise Singapore - Singapore, your Gateway to Asia

11:50am 12:20pm

PEANUTS Round Table, moderated by Ashok Krishen, OLAM International Ltd., Singapore

12:20pm 12:40pm

PECANS Round Table, moderated by Jeffrey Sanfilippo, John B. Sanfilippo & Son, Inc, USA

12:40pm 1:10pm

CASHEWS Round Table, moderated by Arie Endendijk, Intersnack Ltd., Netherlands

1:20pm

Buffet Working Lunch, Sponsored by Blue Diamond Growers, USA

7:00pm

Gala Cocktail, at the Sands Grand Ball Room of Marina Bay Sands Hotel

8:00pm

Gala Dinner and Ball, at the Sands Grand Ball Room of Marina Bay Sands Hotel, Sponsored by OLAM International Ltd., Singapore

Coffee Break

Satellite Meeting on Almonds

SATURDAY, 19 MAY 2012 9:00am 2:00pm

Spouses Tour: Singapore Perspectives. Lunch and return to the hotel

9:00am 4:00pm

Booth Exhibition

9:00am

Congress Officially opens at Sands Expo and Convention Center Official Welcome by Giles Hacking, INC Chairman, and Ashok Krishen, Congress Chairman. Inauguration of Congress by Mr S Iswaran, Minister in the Prime Minister’s Office and Second Minister for Home Affairs and Trade & Industry, Singapore

9:30am 10:00am

ALMONDS Round Table, moderated by Craig Duerr, Campos Brothers Farms, USA

10:00am 10:30am

HAZELNUTS Round Table, moderated by Dursun Oguz Gürsoy, Gürsoy Tarim Urunler, Turkey

10:30am 11:00am

11:35am 12:20pm

Spouses Tour: Urban Feng Shui. Lunch and return to the hotel

Satellite Meeting on Cashews Parallel Sessions Satellite Meeting on Macadamias

7:00pm 9:00pm

Keynote Speaker: Sunny George Verghese, CEO of OLAM International Ltd., Singapore - Food price inflation: cyclical or structural?

9:00am 2:00pm

DRIED FRUIT Round Table, moderated by Mark Mariani, Mariani Paking Company Inc., USA 3:30pm 5:30pm

11:00am 11:35am

Coffee Break. Don’t miss to visit the exhibition area

The Cracker | March 2012

Hotel & Flights HOTEL RESERVATION The Marina Bay Sands Hotel is Asia’s most spectacular destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark architecture has transformed Singapore’s skyline with a luxury hotel, featuring three 55-storey towers with 2,561 luxury rooms and suites; stateof-the-art convention and exhibition facilities; 2 theatres showcasing Asia’s production of The Lion King from March 2010, as well as world-class entertainment; the best shopping in the region; and over 50 dining options including celebrity chef restaurants like Waku Ghin by Tetsuya Wakuda, and Guy Savoy by the one and only, Guy Savoy.

INC Congress Rates Hotel Reservations: https://resweb.passkey.com/go/NutsFruitsCongress0512

Address: Marina Bay Sands Hotel 10 Bayfront Avenue, Singapore 0189

Cut-Off Date for Congress Rates: Please note that special rate will be in effect while rooms are available or until the cut-off date of April 16, 2012. It is possible that the INC block may very well sell out before April 16. Reservations made after this date or after the INC Congress block sells out may be subject to a higher rate.

Airport Pickup Service: For airport pickup service, please call Marina Bay Sands Hotel at +65 6688 8868.

The three hotel towers are crowned by Marina Bay Sands’ most unique feature, The Sands SkyPark on the 57th storey, which offers 360-degree views of Singapore’s skyline and is home to restaurants, bars and lounges, an infinityedged swimming pool and the world’s largest public cantilever housing an observation deck that all hotel guests can access.

FLIGHTS RESERVATION Star Alliance has been appointed as the Official Airline Network for the XXXI World Nut and Dried Fruit Congress. Registered participants can enjoy discounts up to 20% on airfares, depending on the type of fare and booking class. To obtain the Star Alliance discounts please visit http://singapore2012. nutfruit.org/en to check the authorized agencies (conventions code SQ01S12). March 2012 | The Cracker

Singapore Golf & Tennis Tournament FRIDAY, 18 MAY 2012 Golf Tournament at Tanah Merah Country Club

FRIDAY, 18 MAY 2012 Tennis Tournament at The Tanglin Club

Tanah Merah Country Club is a premier golf and country club in South East Asia. With more than 30 national and regional awards, the club has found its way into the big map for golfing destinations. The tournament fee includes green fees, transportation, prizes, refreshments and on-site buffet lunch refreshments.

Founded on 1865, The Tanglin Club is one of Singapore’s most prestigious and prominent social clubs. Two swimming pools, a superb gymnasium, and four outdoor and two indoor tennis courts complement an extensive list of facilities. The tournament fee includes transportation, a minimum of three games of tennis, prizes, refreshments and on-site buffet lunch. All-white Tennis Dress Code Required.

Spouse Tours SATURDAY, 19 MAY 2012 (9.00am–2.00pm) SINGAPORE PERSPECTIVES

SUNDAY, 20 MAY 2012 (9.00am–2.00pm) URBAN FENG SHUI

Delight your senses in a colorful tour of Singapore that will take you through the history, heritage and Singapore’s multicultural neighbourhoods: Chinatown, Little India and Arab Street. Feel the buzz and the atmosphere of the city and enjoy its cultural richness and diversity. 9.00 am Bus departs from Marina Bay Sands Hotel. Scenic drive along colonial and civic district. Bus sightseeing Chinatown, Little India and Arab Street. 12.00 am Lunch at Chinatown. 1.00 pm Bus transfer to the Marina Bay Sands Hotel. Englishspeaking guide.

Discover the secrets of urban town planning followed by a journey through the precepts of Feng Shui hosted by Singapore’s architectural icons. Experience the city in a different light as you learn its colors, positioning, symbols and geomancy. You will learn how to emulate Feng Shui secrets to your home and work place. 9.00 am Bus departs from Marina Bay Sands Hotel. Feng Shui tour around Singapore. 12.00 am Lunch. 1.00 pm Bus transfer to the Marina Bay Sands Hotel. English-speaking guide.

The Cracker | March 2012

Pre Tour INDIA: KOVALAM AND KOLLAM PROCESSING HUB (5D/4N) SATURDAy, 12 MAy -WEDNESDAy, 16 MAy 2012 Located 16 km south of Thiruvananthapuram (Trivandrum) city, Kovalam is one of the most beautiful beach resorts and a favorite spot for tourists since 1930s. This tour includes a visit to Kollam (Quilon), which is known as the main hub of cashew processing in India, a visit to a cashew factory and meeting with the Cashew Export Promotion Council of India (CEPCI).

Post Tours VIETNAM: CASHEW ORCHARDS AND FACTORIES (3D/2N) Monday, 21 May - Wednesday, 23 May 2012

CHARMS OF BALI (4D/3N) Monday, 21 May - Thursday, 24 May 2012

This technical tour will not just include visits to cashew orchards and factories in Dong Nai and Ninh Thuan, but also visits to historical relics at Nha Trang, from the Po Nagar tower, a sacred Hindu site dating back to the 7th century, to the Long Son Pagoda, which commemorates the monks and nuns who died whilst fighting the Diem Government. Those wishing to attend the 2012 VINACAS Golden Cashew Rendezvous, to be held from May 23 to May 25 at Nha Trang, will find all information at www.vinacas.com.vn/ cashewrendezvous

Bali, an Indonesian island located between Java and Lombok Island, is renowned for its diverse and sophisticated art forms, such as painting, sculpture, woodcarving, handcrafts, and performing arts. This journey will offer an insight into Balinese culture and lifestyle, and will allow you to experience the charming rural Bali.

NATUREâ&#x20AC;&#x2122;S PARADISE â&#x20AC;&#x201C; LANGKAWI (4D/3N) Monday, 21 MAy - Friday, 25 MAy 2012

DISCOVER CAMBODIA (5D/4N) Monday, 21 May - Friday, 25 May 2012

Langkawi, the Jewel of Kedah, is an archipelago off the mainland coast of northwestern Malaysia. The island has been awarded as a World Geopark by UNESCO. A perfect destination for any nature and water enthusiasts, Langkawi offers a diversity of habitats that makes it the ideal destination for exploring, relaxing and enjoying its unique wildlife and breathtaking scenery.

Nestled between rice paddies, the small provincial capital of Siem Reap serves as the gateway to the millennium-old temple ruins of the Khmer Empire. A visit to Cambodia will not be complete without the Angkor Wat, the largest, best preserved and most significant of the Angkor temples. The tour also includes a visit to a silk farm and a boat trip to a traditional fishing village.

March 2012 | The Cracker

NEWS FROM THE INC SECRETARIAT

New INC Home Begins to Take Shape The project to remodel and move into the new INC headquarters is progressing on schedule. The INC plans to open the doors to its new home mid-2012 in the Technology Park of Reus. The new office will be located in one of the cityâ&#x20AC;&#x2122;s most prominent sites, the Techno Park, an integrated network of innovation, health and nutrition research centers. It has been already four months since the Laying Stone Ceremony was held. Over the last weeks, the building firm has completed the removal, excavation and reinforcing structure works. The construction company excavated and reconstructed the new foundation, which involved the removal of soil and rock and the installation of foundation materials. To our surprise, an air-raid shelter from the time of the Spanish Civil War was discovered during excavation works. Once the excavation works were finished, works concerning the major construction and the annexed building tower continued. Stairs and structural floors were completed by end December 2011. Next works will include the Arboretum, the basement level and roof. The commitment to conclude the works on April 2012 is pushing the constructor to finish the industrial systems works (plumbing, painting, insulation, etc.) by then. In the final phase, the refurbishing of the Modernist decorative elements in the walls shall be completed.

The Cracker | March 2012

Construction is on schedule for completion in April 2012. Follow the construction works at www.flickr.com/photos/ international_nut

NEWS FROM THE INC SECRETARIAT

Chinese Pine Nut Kernels Update Mr. Bian Zenzhu, Chairman of the Chinese Chamber of Commerce of Imports and Exports of Foodstuffs (CCCFNA), Ms. Chen Ying, Vice Director of Cereals and Oils Department, and Mr. Cheng Hung Kay, Chairman of the Chinese Tree Nuts Association, highlighted the importance of the new rules governing the exports of Chinese pine nut kernels to Europe during the 2011 Chinese Tree Nut Importers and Roasters Conference, Guangzhou, China, 1-2 December 2011.

New regulatory documents available at www.nutfruit.org

Major shippers present in Guangzhou appreciated the actions taken with respect to the new regulatory documents concerning exports of Chinese pine nut kernels to Europe. The CCCFNA developed the new rules early last summer in order to protect and relaunch Chinese pine nuts in the European markets. The European Commission’s Directorate General for Health and Consumers (DG SANCO) has been informed of these rules and its subsequent updates.

By banning the exports of varieties Pinus armandi and Pinus massoniana to the EU for direct consumption, and avoiding small sizes, the pine nut industry is already reporting encouraging results.

SGS, as the appointed inspectors in Dalian and Tianjin, has slightly modified its Working Instructions to Chinese Pine Nut Inspection Rules in order to speed up the inspection process and deliver a costeffective, efficient performance. SGS Working Instructions provide

The INC strongly recommends that all European dealers, importers and distributors should follow “due diligence” and incorporate in their policy the new rules to avoid tougher regulations from the European Commission in the near future.

technical information to Chinese pine nuts inspection, and are applicable to all varieties of shelled pine nuts exported from China to the European Union.

New Chinese Importer and Roaster Association The 2011 Chinese Tree Nut Importers and Roasters Conference was held in Guangzhou, China, on December 1-2, under the auspices of the CCCFNA, and was attended by more than 200 delegates from around the world who learnt about worldwide production and market trends. Industry leaders from the producing and manufacturing sectors shared their enthusiasm about positive consumer trends. Mr. Lai Xiao-jun (He Shan Jin Long Guo Food Co. Ltd.) was elected Chairman of the Chinese Tree Nuts Importers and Roasters Committee, and Mr. Tang Zhi-xiong (He Shan Yong Hui Food Plant) was elected Vice Chairman. Participants in the Chinese Tree Nut Importers and Roasters Conference appreciated the efforts by the INC, which was represented by Mr. Pino Calcagni, INC Vice Chairman, in gathering an extensive collection of

The Cracker | March 2012

statistics on worldwide production, trade and consumption of tree nuts, and were informed about the record participation expected at the World Nut and Dried Fruit Congress in Singapore, 18-20 May 2012.

Strong Chinese Demand Continues. New China Tree Nuts Importers and Roasters Committee Elected

News FROM THe INC seCReTARIAT

First International symposium on Cashew Nuts The INC participated in the 1st International Symposium on Cashew Nuts, held on December 9-12, 2011, in Madurai, India. The Symposium was organized at the Agricultural College and Research Institute, Madurai, Tamil Nadu (India) with the support of the International Society for Horticultural Science (ISHS), under the theme “sustainable production, post harvest and export promotion”, and provided new vista and knowledge among not only the scientific community, but also farmers and stakeholders (www.iscn2011.com).

Nutrition and Pruning); Crop improvement including Biotechnology; Physiology & Biochemistry; Organic Production; Postharvest, processing and value addition, and Crop Protection. The INC was represented by Pino Calcagni, INC Vice Chairman and Chairman of the Scientific and Government Affairs, who gave a presentation about cashews nut market trends.

New research findings, latest advancements and industrial development in the cashew nut sector. The scientific program consisted of eight sessions, including oral and poster presentations. Renowned scientists in the field of cashew nuts production discussed and exchanged research findings, latest advancement and industrial development in the cashew nut sector: Biodiversity, genetic resources, conservation and utilization; Production techniques (Propagations, Inter cultivation, Moisture conservation,

INC Tastes success in GulFood Dubai The INC exhibited at GulFood Dubai, Middle East’s Number 1 trade event for the foodservice and hospitality industries, from 19th to 22nd February 2012. With more than 3,000 exhibitors and over 55,000 visitors from 150 countries, Gulfood is one of the most important food, drink and hospitality markets events, and provides industry suppliers with the region’s largest business hub.

Thank you for visiting us! This was an excellent opportunity to show companies from the Middle East the wide-ranging services of our organization. The number of visitors to the stand exceeded all expectations and many informative brochures were distributed. The show gave us the opportunity to meet potential new INC members and Congress participants. All in all it was a successful exhibition which will contribute to further growth of INC in the Middle East. March 2012 | The Cracker

NEWS FROM THE INC SECRETARIAT

TREE NUTS AND DRIED FRUITS IN

HAUTE CUISINE By Ken Frank, American chef at the 1 Michelin Star restaurant La Toque.

Haute Cuisine Chefs are introducing more and more nuts and dried fruit in their menus. In this sense, La Toque offers healthy and tasteful recipes with pecans, walnuts, pine nuts, almonds, raisins and prunes. La Toque, headed by Chef Ken Frank, has been highly rewarded by the American Wine Enthusiast and the Michelin Guide. The restaurant is famous for its combination of classic technique with the freshest local ingredients, including nuts and dried fruits. Napa Valley is a worldwide destination best known for their restaurants, wines, nuts and incredible landscapes. Its culinary scene is prosperous, with over 85 restaurants. In 2010, Napa Valley restaurants were awarded 14 Michelin stars total -more than any other wine region in the world, considering the number of stars per capita.

Cuisine, to combine the best of the seasonal products of the zone and the most innovative techniques. I am pleased to present to you a tasteful recipe with walnuts. Enjoy it!

In recent times, Haute Cuisine has introduced nuts and dried fruit because of the colors, textures and the wide range of flavors those offer. Consumers are looking for a new and experiencing ingredient as a source of taste, creativity and nutrition. In this sense, Californian almonds, walnuts, pecans, raisins, prunes and other nuts and dried fruit introduce important aromas, flavors and are full of nutrients. The use of nuts and dried fruits in Californian gastronomy is a longstanding tradition. In fact, nuts have been part of the Napa Valley diet for ages, basically as main ingredient of sweets. In addition, nuts and dried fruit are key ingredients in traditional savory dishes, used as thickeners and bases in sauces and help us reach creamy, mild texture, give weight and texture to the dish. This traditional and eclectic technique has been reinforced in current Napa Valley Haute

La Toque Restaurant Located at the heart of the wine country is the Westin Verasa Napa, where La Toque is based. The restaurant offers delightful menus through fresh and seasonal local products, such as tasteful nuts and dried fruits. La Toque, headed by Chef Ken Frank, has achieved a renowned Michelin

Star and its considered one of the “America’s Best Top 100 Wine Restaurants” by The Wine Enthusiast, and winner year after year of “The Wine Spectator’s Award of Excellence”. The restaurant is famous for combining classic techniques with the freshest local ingredients, such as nuts and dried fruits. March 2012 | The Cracker

NEWS FROM THE INC SECRETARIAT

Walnut Torte

“Caveat chocoholic. For those whose weakness is anything chocolaty, nutty, and chewy, this is the apple the Serpent holds out.”

Ingredients (serves 8-12): Filling: • 2 1/4 cups sugar • 2/3 cup heavy cream • 14 tablespoons (1 3/4 sticks) unsalted butter

Chocolate Coating: • 6 ounces bittersweet chocolate • 3 fluid ounces heavy cream

• 2 3/4 cups walnuts, coarsely chopped • 1 recipe Pâte Sucré • 1 egg for egg wash

Special Equipment: 9-inch tart pan with removable bottom.

Making the Filling: 1. Combine the sugar with 2/3 cup water in a saucepan; thoroughly brush down the sides with a wet pastry brush to wash down any sugar crystals. Place over moderate heat and cook, without stirring or shaking the pan but occasionally brushing the sides down with a clean wet brush to prevent crystallization, until caramelized a deep golden brown (but not burned or smoking).

2. While the sugar is caramelizing, measure out the cream, butter and walnuts –time will be of the essence once the sugar caramelizes. 3. When the sugar reaches the caramel stage, remove it from the heat and add the butter and cream. Do it at arm’s length, for the sugar may spit, and there are few things in the kitchen hotter than a caramel. Then stir with a wooden spoon. Add the walnuts and continue to stir until they are thoroughly coated. Reserve and let cool.

Assembly and Baking: 4. Preheat the oven to 350º F. 5. Remove the pastry dough from the refrigerator and knead until soft – but don’t overwork it, or it will get too warm to work with. 6. Dust the work surface with flour to prevent sticking. Roll about 2/3 of the dough into a circle 1/8 inch thick and at least 2 inches larger all around that the tart pan. Save all the excess dough for the top. 7. Carefully roll the circle of dough loosely on the rolling pin and unroll it over the tart pan. Press the dough carefully into the sides of the pan and trim the top, leaving a 1/2 inch overlapping border.

8. Roll the remaining dough (including the trimmings) into a 1/8 inchthick, 9 inch circle to serve as a top. 9. Pour the now barley warm filling into the tart shell. Paint the 1/2 inch border of dough with the egg wash. Top the tart with the second circle. Crimp the edges tightly, pinching off any large overlapping pieces. With the point of a small knife, poke 4 or 5 vents in the top. 10. Place the tart on a baking sheet to catch any overflow and bake 25 to 30 minutes until the crust is golden brown. 11. Remove from the oven and allow to cool- still in the pan- to room temperature. Then refrigerate; the tart will be too fragile to unmold unless chilled.

Coating with Chocolate: 12. Break the chocolate into small pieces and melt with the cream in the top of a double boiler until quite warm but not hot to the touch. Then stir until smooth and shiny. 13. Cut a 9 inch circle out of corrugated cardboard. Invert the chilled tart

on top of the cardboard, remove the pan, and place the tart on a wire rack. 14. Pour the chocolate over the tart. Spread evenly with a long, thin spatula making sure to cover all the sides. Chill in the refrigerator until 30 minutes before serving. Serve smallish pieces-this is almost too rich!

Note: The walnut torte will keep 4 to 5 days refrigerated, though the pretty shine of the chocolate will diminish after 24 hours.

The Cracker | March 2012

The American Nut

PECANS

Pecans are perfect for your baking, confection, ice cream and snack food lines. Young Pecan takes pride in providing the tightest specifications for shell and foreign material control. Food safety is paramount and Young Pecan offers our customers a level of confidence unsurpassed in our industry including: • Third-party process authority validations • HACCP certification • AIB, GMA-SAFE and SQF audits Count on a consistent, food safe product that will elevate your creations from delicious to delightfully delectable!

800.469.6607 • 843.662.8591

www.YoungPecan.com

March 2012 | The Cracker

World Industry News

The Food Safety Modernization Act and the New DFA Food Safety Standard The passage of the FDA Food Safety Modernization Act radically transforms the US food safety law by providing new public health mandates and improved tools for ensuring the safety of the U.S. food supply. The purpose of the law requires implantation of several new programs that will better protect public health by preventing food safety issues, rather than primarily reacting to issues after they occur. In January 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) into law. This was the most comprehensive update to US food safety law in more than 70 years, FSMA is a huge undertaking for the U.S. Food and Drug Administration (FDA). Because the undertaking is so huge, it is not surprising that the agency is behind on some major deadlines in its efforts to implement it. According to Michael Taylor, Deputy Commissioner for Foods, the public official charged with leading the implementation of the Food Safety Modernization Act, FDA has met a few key deadlines but there are still quite a few out on the horizon. FSMA requires that these programs be in place by July 2012, but the first draft of some of the key rules have just been published for public comment.

Hazard Analysis & Preventive Controls FSMA mandates comprehensive, prevention-based controls. • Hazard analysis, preventive controls, corrective actions • Produce safety standards According to the FDA Website (updated 12/21/11) “The U.S. Food and Drug Administration in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health (IIT IFSH) has created the Food Safety Preventive Controls Alliance (FSPCA) to develop training courses and materials on preventing contamination for both human and animal food during production. The materials to be developed by the alliance will help industry—particularly small- and medium-size companies-- comply with the new preventive control rules.”

Risk Based Inspections Congress recognized the need for risk-based inspections and that this would be an important means of holding the food industry accountable

The Cracker | March 2012

to produce safe products. By adding a risk based approach, FDA should be able to more efficiently conduct there inspections and target those facilities that are higher risk for more frequent inspections. FDA is already using these inspections to enforce some of the portions of FSMA. In FDA’s report to Congress it was noted that as of January 13, 2011, “there were 167,033 active registered domestic facilities and 254,088 active registered foreign facilities, for a total of 421,121” the report states. “In FY 2010, FDA and the States under contract with FDA inspected 25,214 domestic food facilities and 357 foreign food facilities.”

Food Safety Programs for Imported products FSMA provides significant enhancements to FDA’s oversight of food products coming into the United States from other countries such as: • • • •

Foreign facility inspection authority Import certification authority Foreign supplier verification program Qualified voluntary importer program

Implementation of the New DFA of California Food Safety Standard Currently, there is no universally recognized standard for food safety. There are benchmarked GFSI standards but these do not always address the specific needs of the tree nut industry. As a result, many food producers have to undergo numerous audits based on different

World Industry News

standards. This duplication costs the industry millions of dollars in both time and money. With that in mind, DFA of California has developed and Food Safety & HACCP standard that tree nut processors can use to enhance their Food Safety Program.

and verification. Furthermore, the standard clearly describes, “What we are looking for” or best practice. A guidance document is included with the standard. This is a unique feature to guide our members and customers in the design of their Food Safety System.

With this new standard, DFA had these goals in mind.

In this new standard, compliance will be evaluated by a comprehensive site audit in the facility as well as a document review; however, each audit will focus on three very important prerequisite programs that will be evaluated in depth. These programs are GMP’s, Personnel Training and Traceability. Records and documented procedures will be required to demonstrate compliance.

1. Provide clear, standardized requirements so that our members and customers have a superior basis for food safety at their facilities.

2. To support continuous improvement 3. To align with the requirements of the Food Safety Modernization Act (FSMA)

4. To align with some of the more common GFSI requirements

This new standard brings another advantage: Less subjectivity and better consistency among auditors. Audits will be conducted using a uniform scoring system so that auditors are evaluating facilities more consistently. For further information, please contact Tom Vogel at tomvogel@dfaofca.com

so that those who are moving toward GFSI certification will be in a better position to implement those standards.

5. Provide a standard that is on par or exceeds other third party

audits so that members and customers can utilize these audit reports to satisfy the need for a third party audit report by their customers.

An important feature of the new DFA Food Safety Standard is a detailed list of all prerequisite programs required for HACCP implementation

By Tom Vogel – Director of Food Safety & Quality – DFA of California, Sacramento, CA

almonds brazil nuts cashews dehydrated fruit dried fruit hazelnuts macadamia nuts peanuts pecans pine kernels pistachios pumpkin seeds sunflower seeds walnuts

service commitment reliability expertise

Building your business with a rock solid partner enquiries: sales@kenkko.com

ca l l : +44 (0) 208 202 6600

www.kenkko.com

March 2012 | The Cracker

GLOBAL STATISTICAL REVIEW

Cashew · Anacardo · Noix de Cajou · Anacardio · Cashewkerne · Cashew Cevizi After reaching record levels during the second and third quarters of 2011, cashew prices started declining due to stiff resistance. High prices had affected consumption in all markets and tree nut consumption was one of the most affected in the disappointing 2011 holiday season. Most buyers were generally postponing their buy decisions in end December and beginning of 2012. The business was limited to covering short term requirements and buyers and sellers were reluctant to take positions for forward positions. The year 2012 shows signs of slight revival. Consumption in India -a major influencing factor in the world market- has declined significantly, mainly due to the high domestic prices which had

gone up due to decline of the Indian Rupee by about 20% against the US$. By the time of writing this report conditions were favorable for a normal crop in India. The crop in Brazil has been revised downward to 50,000 MT, equivalent to 240,000 MT inshell. Although October and November seemed satisfactory, arrivals in December were very poor, and the outlook for the New Year was daunting. Both Tanzania and Mozambique have revised their crop estimates to 17,908 MT and 8,333 MT (kernel basis) respectively, although end January was still early to have concrete figures from East Africa.

Estimated World Cashews Production. Kernel Basis. Metric Tons Brazil converted basis: 4,8 kg RCN = 1 kg kernel, all others: 4,2 kg RCN = 1 kg kernel

COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

INDIA

150.000

VIETNAM

71.429

78.571

COTE D'IVOIRE

75.000

91.666

BRAZIL

31.250

50.000

INDONESIA

16.000

24.000

GUINEA-BISSAU

23.500

45.238

TANZANIA

19.000

17.908

NIGERIA

18.000

20.238

MOZAMBIQUE

15.500

8.333

CAMBODIA

12.000

BENIN

11.500

21.428

GHANA

7.500

2.857

4.500

6.666

420

1.890

2.310

315

3.045

3.360

SENEGAL KENYA OTHERS WORLD TOTAL

12.000

11.500

420

469.069

469.489

315

543.450

543.765

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

469.174

543.765

Source: CEPCI, ACA, Nut Processors Association of Kenya, and other INC sources.

Indian Data Exports (kernels) Quantity (MT) Value (US$ in Millions)

2004

2005

2006

2007

2008

2009

2010

2011 Jan-Oct

121.574

118.805

117.325

115.265

110.949

107.496

95.583

95.425

543

604

541

547

667

593

589

585

Indian Data Major Destinations Kernel Export %

2004

2005

2006

2007

2008

2009

2010

2011

USA

48,00

40,60

39,64

36,70

37,50

32,00

31,00

32,00

Netherlands

12,00

14,31

16,25

11,99

13,00

10,00

9,00

UAE

6,20

5,90

7,76

10,90

9,25

12,50

13,50

8,75

Japan

5,50

4,89

3,60

4,61

4,75

5,00

5,40

6,10

5,30

5,41

4,20

3,49

3,50

4,75

2,40

3,30

Source: CEPCI.

The Cracker | March 2012

GLOBAL STATISTICAL REVIEW

Hazelnut · Avellana · Noisette · Nocciola · Haselnuss · Findik

TURKEY The Turkish 2011 crop is expected to be around 458,000 MT (in shell basis). About 332,400 MT in shell were registered sales from growers to trade handlers, shellers and exporters, until December 31st, 2011. Exports reached nearly 100,000 MT (in shell) from September 1st until December 31st 2011, while 136,000 MT (kernels) were reported the same period in 2010.

The Turkish Grain Board (TMO) announced on January 6th, 2012, that it will begin selling 2008 crop in shell at the basis of 6.50 Turkish Liras per kilo, depending on the quality of the 2008 crop stocks. It is still too early to forecast the 2012 crop but weather conditions had been fairly good by the time of writing this report.

Estimated World Hazelnuts Production. Kernel Basis. Metric Tons COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

10.000

320.000

330.000

65.000

229.077

294.077

25.000

4.700

41.000

45.700

4.700

56.338

61.038

14.100

AZERBAIJAN

400

10.000

10.400

800

18.000

18.800

1.600

USA

500

9.800

10.300

600

16.400

17.000

600

GEORGIA

800

16.000

16.800

1.200

14.000

15.200

1.400

9.000

11.250

450

12.150

12.600

900

12.150

13.050

1.350

16.850

417.950

434.800

73.200

357.215

430.415

44.050

TURKEY ITALY

SPAIN OTHERS WORLD TOTAL

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

361.600

386.365

Estimated World Hazelnuts Production. In Shell Basis. Metric Tons COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

TURKEY

20.000

640.000

660.000

130.000

130.000*

458.153

588.153

50.000**

ITALY

10.000

87.200

97.200

10.000

120.000

130.000

30.000

AZERBAIJAN

1.000

25.000

26.000

2.000

45.000

47.000

4.000

USA

1.250

24.500

25.750

1.500

31.800

33.300

1.500

GEORGIA

2.000

40.000

42.000

3.000

35.000

38.000

3.500

20.000

25.000

1.000

27.000

28.000

2.000

27.000

29.000

2.000

35.250

863.700

898.950

148.500

741.953

890.453

91.000

SPAIN OTHERS WORLD TOTAL

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

750.450

799.453

* Turkey’s 2011 Beginning Stocks: 10,000 MT 2010 crop plus 50,000 MT 2008 in the market, and 70,000 MT 2008 crop in TMO warehouses. ** Turkey’s 2011 Ending Stocks: Mostly processed by-products and remaining 2008 crop merchandise in private or TMO warehouses. Source: HGO and other INC sources.

March 2012 | The Cracker

GLOBAL STATISTICAL REVIEW

Macadamia · Macadamia · Macadamianuss · Makedemia · Cevizi South Africa’s macadamia crop exceeded Australian production for the first time last season, according to figures released by the South African Macadamia Growers’ Association (SAMAC), the Australian Macadamia Handlers Group and the Australian Macadamia Society (AMS). Reports of a good nut set in Australia, and steady and favorable weather conditions, point to an Australian return to number one supplier status in 2012. By the time of writing this report supply remained tight moving in to the 2012 crop procurement period. Estimated world supply for 2012 indi-

cates a slightly improved supply. Overall supply is expected to remain tight leading well in to the harvest and through 2012. More favorable conditions in Australia, and new planting beginning to yield in both Australia and South Africa, should steadily increase availability through the next seasons. Fresh demand from Asia, and continued support in the USA and Europe is expected to keep the market buoyant and carryover at a minimum.

Estimated World Macadamias Production. Kernel Basis. Metric Tons COUNTRY AUSTRALIA SOUTH AFRICA USA KENYA

2011/2012

2012/2013

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

1.505

7.800

9.305

11.192

8.127

8.181

8.775

5.000

300

2.400

2.700

2.400

MALAWI

2.475

GUATEMALA

1.427

BRAZIL

780

COSTA RICA

200

ZIMBABWE

240

NEW ZEALAND

WORLD TOTAL

1.859

28.478

30.337

32.518

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

30.337

32.518

Estimated World Macadamias Production. In Shell Basis. Metric Tons COUNTRY

2011/2012

2012/2013

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

5.126

28.573

33.699

38.000

200

30.000

30.200

34.946

14.000

1.250

12.000

13.250

12.000

MALAWI

9.298

GUATEMALA

8.175

BRAZIL

3.450

COSTA RICA

1.000

ZIMBABWE

800

AUSTRALIA SOUTH AFRICA USA KENYA

NEW ZEALAND

100

WORLD TOTAL

6.576

107.396

113.972

121.769

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

113.972

Source: AMS / AMHA crop data for 2011 Australian crop NIS and Kernel. MWT Foods, crop estimated for Australian 2012 crop NIS, equivalent kernel based industry average yield. South African Data for 2011 crop, as per SAMAC data, in conjunction with South African Subtropical Growers’ Association. 2011 crop figures for all other origins as per 2011 crop NIS and kernel estimated, per INC data and data presented as PTNPA. Ending stock figures not available, but assumed NIL ending and starting stock (carry-in) from 2011 into 2012 crop, from all origins. NIS figures assumed at 10% Moisture Content. Sout Africa’s 2011 crop at 3% Moisture Content. Equivalent kernel tonnages, calculated based on kernel estimates provided for the 2011 crop. 2011 South African crop was reported at 30,000 MT (Jan 2012), of which 7,800 tons were shipped as NIS and the rest was processed to kernel.

The Cracker | March 2012

Source: AMS

121.769

GLOBAL STATISTICAL REVIEW

Walnut · Nuez · Noix · Noce · Walnuss · Ceviz

CHINA A better than normal supply position coupled with moderate pricing has enabled China to be back to the world market during the current season. Nearly all walnut origins in China have reported a normal crop. In January 2012, the price was relatively stable as compared to the previous seasons. The volume of exports for shelled walnuts increased by over 40% compared to the same period in the previous year, but it was still far below previous levels. As per January 2012, imports of in shell walnuts to China mainland and Hong Kong remained stable compared to previous season; however imports of shelled walnuts had declined as much as 60%.

USA Handler receipts through December 31, 2011 indicate the 2011 crop totaled 417,455 MT, while down 5% from the original CASS estimate of 439,984 MT, it is the industry’s second largest crop on record. Germany, China/Hong Kong, Turkey, and Spain are the top export destinations for California walnuts while the US remains the industry’s largest market.

California Walnuts continues to expand its health message with an additional seven published papers in the last several months. The findings from the studies behind these papers indicate that walnuts have the potential to positively impact many areas of health including breast cancer, stress reduction, and cognitive function. The healthy benefits of California walnuts remain a key driver to increase consumption in export markets as consumers’ interest in maintaining a healthy lifestyle and disease prevention remain high.

TURKEY Walnut production in Turkey has been reported at 62,000 MT (inshell basis), 27,250 MT (kernel basis), slightly down from the previous season.

CHILE According to ChileNut, exports of walnuts in shell were up 36.44% in 2011, reaching 17,754 MT. Exports of kernels rose by 6.3%, totaling 8,931 MT. Turkey was the leading export market for inshell walnuts at 9,709 MT, followed by the United Arab Emirates (2,951 MT) and Italy (1,890 MT). As for shelled walnuts, Brazil was the top destination with 2,547 MT, followed by Germany (1,338 MT) and Italy (970 MT).

Estimated World Walnuts Production. Kernel Basis. Metric Tons COUNTRY USA MM lbs

2010/2011

BEGINNING STOCK

CROP

2011/2012

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

432

464

395

428

14.604

195.842

210.447

14.795

179.165

193.961

14.816

CHINA

1.000

160.000

161.000

1.000

176.000

177.000

1.000

TURKEY

860

28.380

29.240

430

27.250

27.680

430

MOLDOVA*

103

15.622

15.725

20.086

20.124

258

CHILE

430

13.760

14.190

430

15.900

16.330

430

FRANCE

860

13.760

14.620

12.900

INDIA

860

12.470

13.330

430

10.750

11.180

430

USA

ITALY WORLD TOTAL

430

6.450

6.880

430

5.590

6.020

430

19.147

446.285

465.432

17.554

447.641

465.195

17.794

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

447.878

447.401

Estimated World Walnuts Production. In Shell Basis. Metric Tons COUNTRY USA MM lbs

2010/2011

BEGINNING STOCK

CROP

2011/2012

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

CROP

TOTAL SUPPLY

ENDING STOCK

1.006

1.081

920

996

34.028

456.313

490.341

34.473

417.455

451.928

34.522

CHINA

2.500

400.000

402.500

2.500

440.000

442.500

2.500

TURKEY

2.000

66.000

68.000

1.000

62.000

63.000

1.000

240

36.400

36.640

46.800

46.890

600

CHILE

1.000

32.000

33.000

1.000

37.000

38.000

1.000

FRANCE

2.000

32.000

34.000

30.000

INDIA

2.000

29.000

31.000

1.000

25.000

26.000

1.000

ITALY

1.000

15.000

16.000

1.000

13.000

14.000

1.000

44.768

1.066.713

1.111.481

41.063

1.071.255

1.112.318

USA

MOLDOVA*

WORLD TOTAL

WORLD CONSUMPTION (SUPPLY - ENDING STOCK) * Most of the production is used for cracking; there is very little export of walnuts in shell from Moldova. Source: CWC, AEA, and other INC sources.

The Cracker | March 2012

1.070.418

41.622 1.070.696

GLOBAL STATISTICAL REVIEW

Date · Dátil · Datte · Dattero · Dattel · Hurma World production estimate of table dates remains at 6,598,000 MT, down 2% from 2010/2011.

In the United States, harvest began in late October for the Deglet Noor variety. The crop has been estimated at 12,500 - 13,500 MT. Good Grade B quality has been anticipated and pricing is expected to remain stable.

Estimated World Table Dates Production. Metric Tons COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

SAUDI ARABIA

70.000

1.090.000

1.160.000

80.000

1.100.000

1.180.000

85.000

IRAN

40.000

1.045.000

1.085.000

45.000

1.085.000

1.130.000

50.000

EGYPT

150.000

1.100.000

1.250.000

125.000

990.000

1.115.000

80.000

UAE

40.000

780.000

820.000

35.000

820.000

855.000

38.000

ALGERIA

30.000

620.000

650.000

10.000

600.000

610.000

8.000

PAKISTAN

16.000

430.000

446.000

8.000

440.000

448.000

10.000

SUDAN

18.000

320.000

338.000

14.000

320.000

334.000

15.000

IRAQ

17.000

310.000

327.000

16.000

305.000

321.000

15.000

OMAN

16.000

260.000

276.000

12.000

240.000

252.000

11.000

TUNISIA

1.200

174.000

175.200

5.500

194.000

199.500

5.500

CHINA

7.000

125.000

132.000

7.000

125.000

132.000

6.000

LIBYA

12.000

180.000

192.000

8.000

95.000

103.000

4.000

6.000

80.000

86.000

4.000

82.000

86.000

4.500

ISRAEL

300

19.000

19.300

200

19.000

19.200

180

USA

500

15.000

15.500

600

13.000

13.600

700

22.000

160.000

182.000

25.000

170.000

195.000

24.000

446.000

6.708.000

7.154.000

395.300

6.598.000

6.993.300

MOROCCO

OTHERS WORLD TOTAL

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

6.758.700

356.880 6.636.420

Source: INC.

Dried Apricot · Orejón · Abricot Sec · Albicocca Secca · Getrocknete Aprikose · Kuru Kayisi Turkish dried apricots production estimate in 2011/2012 remains at nearly 137,000 MT. According to the Aegean Exporters’ Associations, exports

totaled 90,000 MT in 2011 (including whole, diced, and industrial apricots), down 3% compared to 2010.

Estimated World Dried Apricots Production. Metric Tons COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

TURKEY

n/a

95.000

n/a

136.917

11.917

IRAN

n/a

24.000

n/a

23.500

n/a

CHINA

n/a

5.500

n/a

5.700

n/a

USA

n/a

2.500

n/a

2.600

n/a

SOUTH AFRICA

n/a

1.500

n/a

1.550

n/a

AUSTRALIA

n/a

600

n/a

650

n/a

OTHERS

n/a

30.000

n/a

28.000

n/a

WORLD TOTAL

n/a

159.100

n/a

198.917

11.917

WORLD CONSUMPTION (SUPPLY - ENDING STOCK) Source: AEA and other INC sources.

The Cracker | March 2012

159.100

187.000

GLOBAL STATISTICAL REVIEW

Dried Fig · Higo Seco · Figue Sec · Fico Secco · Getrocknete Feige · Kuru Incir Turkish dried figs production estimate in 2011/2012 remains at 55,653 MT. Exports reached 44,770 MT in 2011 (including whole, diced, and

industrial figs), up 2% compared to the previous year, according to the Aegean Exporters’ Associations.

Estimated World Dried Figs Production. Metric Tons 2010/2011

COUNTRY

2011/2012

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

n/a

58.662

n/a

55.653

n/a

TURKEY IRAN

n/a

22.500

n/a

22.500

n/a

USA

n/a

10.000

n/a

9.500

n/a

GREECE

n/a

7.500

n/a

7.800

n/a

SPAIN

n/a

5.000

n/a

5.800

n/a

ITALY

n/a

3.500

n/a

3.800

n/a

OTHERS

n/a

400

n/a

400

n/a

WORLD TOTAL

n/a

107.562

n/a

105.453

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

n/a

107.562

105.453

Source: AEA and other INC sources.

Prune · Ciruela Seca · Pruneau · Prugna Secca · Backpflaume · Kuru Erik · Pruna Seca

USA

CHILE

The US prune production estimate has been confirmed at 110,700 MT (122,000 short tons) and carry-in has been revised downwards, from 64,500 MT to 59,000 MT, confirming the continued strong demand for California prunes, both within and outside the country. The announcement of the US Department of Agriculture to purchase 12,000 tons will further tighten supply.

Although demand for prunes remains relatively steady, the opening of the market is crucial, especially to Asia, according to the Chilean Dried Plums Processors and Exporters Association. As per today, the leading export markets for Chilean prunes are Mexico (15%), Germany (9%), Russia (13%), Poland (8%) and Italy (7%), among others.

Prune exports reached 16,720 MT from August to October 2011, down 1% from the previous year’s same quarter, according to the US Department of Agriculture’s Foreign Agricultural Service. Japan continued as the leading export market at 2,328 MT, followed by Germany with 1,843 MT, and Russia with 1,599 MT shipped.

ARGENTINA The Argentine production estimate was drastically reduced to 12,000 MT from 45,000 MT probably due to the red spot disease according to Rural Development Institute (IDR).

Estimated World Prunes Production. Metric Tons COUNTRY

2010/2011

2011/2012

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

BEGINNING STOCK

PRODUCTION

TOTAL SUPPLY

ENDING STOCK

USA

80.700

115.000

195.700

59.000

110.700

169.700

n/a

CHILE

12.000

56.000

68.000

6.000

65.000

71.000

6.000

FRANCE

25.400

42.000

67.400

19.000

43.000

62.000

n/a

ARGENTINA

12.400

25.660

38.060

8.000

12.000

20.000

n/a

ITALY

240

1.250

1.490

240

1.300

1.540

n/a

AUSTRALIA

n/a

4.000

1.000

2.000

3.000

n/a

SOUTH AFRICA

1.720

1.770

n/a

2.500

n/a

WORLD TOTAL

130.790

245.630

376.420

93.240

236.500

329.740

n/a

WORLD CONSUMPTION (SUPPLY - ENDING STOCK)

283.180

230.500

Source: CDPB and other INC sources.

March 2012 | The Cracker

The Cracker | March 2012

World Industry News

Increasingly ‘Essential’ Around the World Though the vast majority of the world’s almonds grow in California, cultures from all reaches of the globe treasure almonds as a source of good taste and good health. To leverage and strengthen those positive perceptions and position almonds as an essential snack and ingredient, the Almond Board of California has launched some highly visible marketing efforts recently in the United States, the United Kingdom and India…with more to come soon in China.

“A Message from Your Heart” During March Madness Here in the U.S., the Almond Board recently has launched two television ad campaigns. The first, “Hearts Love Almonds,” targets health-oriented men. It features “your heart” – that is, a self-deprecating man in a heart suit – who conveys in a humorous, lighthearted way why almonds are a smart snack choice for heart health. One ad begins, for example, “I’m no brain…obviously. But I do know what’s good for me: Snacking on a handful of heart-healthy almonds.” The ads are running through March on the Discovery Channel and ESPN, with a heavy rotation during the NCAA Tournament. To view them, visit www.almondboard.com/prosnacker. The second television ad campaign is an Almond Board and Food Network co-branded series called “Instant Ideas.” The ads demonstrate different ways home meal-preparers can use almonds in their In the U.S., the Almond Board's humorous "messages from your heart" are airing on daily lives. One ad focuses on snacking by showcasing almonds as a convenient, mid-morning and ESPN and the Discovery Channel. mid-afternoon snack. A second ad demonstrates how almonds add flavor, crunch and sophistication to everyday meals. They’re airing on Food Network TV and FoodNetwork.com through March.

Almond Snacking in the UK: It’s in the Bag In January 2011, the Almond Board launched a campaign to position almonds as a healthy, convenient and essential snack for busy women in the UK – one of the largest snack markets in the world. The campaign targets food- and health-aware women with a mix of public relations, talent endorsement, media partnerships and dedicated print and online advertising. To kick-off the 2011-12 crop year, new print creative was introduced that reveals the contents of women’s handbags. Spilling out among the wallet, phone and keys is another daily essential – a container of almonds. The ads appear in 17 key consumer and retail titles. Running alongside the print and online ads are advertorials featuring the contents of real women’s handbags and testimonials about how almonds are an essential part of their lives. The Almond Board then drove – literally – even more British buzz for almonds by fully wrapping a fleet of London’s iconic black cabs with almond imagery. The taxi cabs reminded the target audience that

In U.K. magazine ads, a container of almonds sits among other handbag essentials.

The Cracker | March 2012

Wrapped taxi cabs in London remind busy women that almonds are a great on-the-go snack.

World Industry News

almonds are a smart snacking solution for on the go. Similar messaging continued inside the taxis, and drivers were trained to reinforce California almonds’ benefits and give snack packs to passengers fitting the target audience criteria. Since August 2011, the public relations and advertising campaign has reached more than 600 million target consumers. The UK campaign is part of a well-established, year-round program including France and Germany, which targets consumers, food professionals and health influencers to raise awareness of almonds as a healthy snack and increase demand.

In India, “Thank You, Mom” A new television advertising campaign currently is launching in India, one of California almonds’ most important growth markets. Almonds are integral to India’s cultural heritage, and the practice of mothers giving water-soaked almonds to children in the morning is a widespread tradition. The new California almonds TV campaign celebrates this tradition in an uplifting way, lauding mothers for their role in the everyday victories of their children.

A TV campaign in India celebrates the tradition of mothers giving their children almonds each morning to fuel their day. This ad shows proud parents witnessing their child’s academic success.

Each ad draws the viewer into an emotional story. One cues the traditional image of almonds helping to fuel the child through the day – showing proud parents witness their child’s academic success. Another ad shows the energy a child demonstrates on the cricket field. A popular love ballad serves as the ads’ soundtrack, and the tagline “California Almonds, Every Day” positions the nut as an essential food to always have on hand. The commercials are airing on all of India’s leading general entertainment channels, and an integrated mix of public relations and print advertorials are supporting the campaign.

With New Ad Agency in China, More to Come Soon In order to ensure a strong position for almonds among China’s quickly growing urban middle class, the Almond Board recently has appointed a new Shanghai-based advertising agency, Bravo Asia. Bravo will target this demographic to leverage the increasing demand for healthy foods and the growing awareness of almonds’ health benefits, building on the momentum of the Almond Board’s past marketing efforts. The Almond Board has conducted successful public relations activities in China for well over a decade, and its most recent foray into advertising came with the help of a beautiful celebrity ambassador, movie star Gao Yuan Yuan, whose image and almond endorsement appeared on bus shelters in Beijing and Shanghai and in retail stores throughout Beijing, Shanghai and Guangzhou.

SOMERCOM

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Forty-two years experience as International Brokers and Agents Consultants Almonds, Hazelnuts, Pistachios, Cashews, Walnuts, Peanuts, Pinenuts, Olive Oil, Seed Oils and Other Products u u u u

Exclusive Agents of:

BDG Blue Diamond Growers Sacramento (Californie USA)

Diamond Foods, Inc. Stockton (Californie USA)

Agreed Agents of:

FKB Fiskobirlik Giresun (Turquie)

ONH Office National de l’Huile Tunis (Tunisie)

March 2012 | The Cracker

World Industry News

2012 American Pistachio Growers Update American Pistachio Grower members along with Miss California at Lotus supermarket event in Shanghai.

The 2011 pistachio crop harvest in the United States was delayed approximately ten days, due to cooler than normal spring temperatures, but it was well worth the wait. The final crop report of nearly 448 million pounds, as reported by the Administrative Committee for Pistachios (the Federal Marketing Order for Pistachios), ranks second highest in U.S. pistachio production history. The 2011 crop contained a high percentage of open in-shell nuts, larger sized nuts than normal and low insect damage as compared with previous years. The large size nuts were a result of the cool spring that allowed shells to form larger than usual before nut fill began in late June and July. As a result, many growers harvested nuts that were about a size larger than typical. However, there was a little more staining due to rain during the harvest season. Total pistachio shipments for crop year 2010-2011 (September 1 to August 31) were reported at 365,206,525 million pounds. This is a 3.1% increase over 20092010 shipments of 354,476,093 pounds. Within the total shipment figures, domestic shipments rose by 7.9% to 139,978,183 and exports rose by 0.3% to 225,228,342. All figures are reported by the Administrative Committee for Pistachios. A United States Department of Agriculture - National Ag Statistics Service (USDA-NASS) report released last year confirmed what we’ve known for some time in the pistachio industry – U.S. pistachio farm gate value rose to over $1 billion dollars in 2010 (farm gate value is the average price paid to the grower for delivery of crop to processors multiplied by the total number of pounds produced). The U.S. pistachio crop for 2010 was valued at $1.16 billion, and pistachios recorded the largest percentage increase of all California commodities, up 95% from the previous year. In fact, pistachios were the ninth largest commodity produced in California for 2010. Walnuts also surpassed $1 billion to $1.06 billion, and almonds were valued at $2.80 billion. Regarding current U.S. pistachio shipments for the current year, which began last September, good shipment numbers have continued. Domestic shipments are up over 30% from last year (year to date) and the remainder of the year expects to be strong, with record year end shipments likely. All this is particularly good news, since sales this year to Europe – long the best customer for American-grown pistachios – are questionable given the economic problems in that area of the world. However, the demand just in China alone could come close to offsetting any downturn in sales to Europe. Pistachio kernels sales have also been strong. Year to date, domestic and export kernel shipments are up over 40% and 65%, respectively. The total kernel market is still small, but is growing rapidly, as pistachios are making inroads as a food ingredient and consumers are readily accepting packaged kernel products.

The Cracker | March 2012

American pistachio bulk display at Ito Yokado supermarket in Beijing.

World Industry News Marketing efforts at both the domestic and international levels have steadily increased. Branded efforts, such as Wonderful’s or other U.S. processors, have reached out to a new generation of consumers. These efforts have increased at international levels as well. The goal is to continue to raise awareness of the healthful benefits, good tasting attributes and overall quality of American-grown pistachios. With new acreage being harvested each year, the aim is to keep marketing efforts and shipments ahead of the ever increasing production. American Pistachio Growers (APG) has increased consumer promotion efforts in a number of European countries, including but not limited to the U.K, France, Germany, Italy and Spain. The campaign consists of consumer focused public relations activities, various pistachio sampling events, and ongoing promotion of nutrition and health benefits of consumption. Additionally, APG and Paramount Farms are jointly funding a research study at La Fundacio Institut d’Investigacio Sanitaria Pere Virgili in Reus, Spain, entitled, “Effects of pistachio intake on insulin resistance and type-2 diabetes.” Results from this important research will be the basis for additional health messaging promoted throughout the Europe. The biggest tangible increase in export shipments continues to be seen in China. Over the last five years, exports have grown by 700%. The numbers tell the story. In 2007 the U.S. industry was exporting 13 million pounds to China. For the last marketing year, that number swelled to over 79 million pounds. Last December, APG sent four growers to China, along with Miss California to promote the crop to consumers, media and healthcare professionals. The trip, covering a nine-day period in Shanghai and Beijing allowed the Chinese to hear directly from the growers who produce the product and to hear how Miss California incorporates pistachios into her busy lifestyle. Two separate room-filled presentations to health care representatives in both cities provided the opportunity to learn about recent nutritional information and health care studies touting the benefits of consuming pistachios. Known as the “happy nut” nut in China, many consumers are familiar with the product, yet many others have very little knowledge about the tree nut and its healthful benefits. Chinese consumers are excited to learn about U.S. studies that demonstrate the cardiovascular risk reduction and cholesterol lowering properties of pistachios. And, with the middle class continuing to grow in China, the opportunity to expose even more consumers to pistachios has great potential. Great export shipments are also anticipated in the country of South Korea, where passage of the U.S./Korean Free Trade Agreement has lowered tariffs from 30% to 0% on raw pistachios and from 45% to 0%

Health professionals seminar in Shanghai.

on roasted product. Additionally, last year the country of India lowered its tariff from 30% to 10% on pistachios. The U.S. pistachio industry has also just approved additional standards that will increase both quality and aflatoxin inspections of its exported product. In a vote by growers in October and approved by the U.S. Department of Agriculture, the new regulations will now allow:

1. Authority to establish aflatoxin sampling, analysis and inspection requirements for shipments of pistachios to export markets, including authority to establish different regulations for different markets.

2. Authority to establish quality and inspection requirements for

shipments of pistachios to export markets, including authority to establish different regulations for different markets.

Ultimately, these new regulations will further ensure international consumers will continue to receive a healthy, high-quality and safe product from America. Meanwhile, the driest December on record and scarce rainfall in January in most of the San Joaquin Valley, where 80 percent of California’s pistachios are grown, is causing concern among California farmers who depend on surface water to grow their crops. California’s pistachio bearing acreage is expected to increase from approximately 150,000 acres last year to near 165,000 acres this year. Also, this is an on-year for pistachio trees. So, if the weather cooperates, and growers get the water they need to mature their crop, no one would be surprised to see production at 600-million pounds in 2012 - another new crop record.

March 2012 | The Cracker

World Industry News

The third successful year of Nucis Italia

“Nuts and Dried Fruit are Healthy” is growing in Italy The association Nucis Italia was set up to raise the awareness about the healthy attributes of nuts and dried fruit. Nucis started the project “Nuts and Dried Fruit are Healthy” three years ago with a nutritional education initiative which originally involved hundreds of practitioners and health operators, providing useful information to inform patients about the beneficial properties of nuts and a healthy diet. During the first stage of the project, more than 4,000 practitioners and health operators were involved in the project and, thanks to their participation and authoritative testimony, more than 1.5 million Italian families were informed about the importance of a healthy diet including information about the much celebrated Mediterranean Diet, nuts and dried fruit. Besides their precious advice about the nutritional value of nuts and dried fruit, practitioners and health operators also offered to their patients bulletin boards, notepads, postcards, and bookmarks, which also decorated their waiting rooms. It is true that nuts and dried fruit are healthy: 25/30grams per day at least 5 times a week provide many active substances which are fundamental to health. In addition, there’s a lot of energy, minerals, no cholesterol and concrete evidence in the prevention of cardiovascular diseases. Encouraged by the positive results obtained with patients of general practitioners, in 2011 Nucis Italia set an even more ambitious target: widening its contacts, not only by means of awareness raising campaigns addressed to health professionals, but also directly speaking to consumers, at the point of sale and through the website. This was done with a new appealing design, updated information and using catchy and easy to understand materials. The new website, www.nucisitalia.it, launched in November 2011, is focused on the involvement of consumers as well as giving information designed to offer a 360° view of nuts and dried fruits. Beside the institutional section, which contains a presentation of Nucis Italia, an introduction to the “Nuts and Dried Fruit are Healthy” project is also presented. The website is being updated to keep nuts and dried fruit enthusiasts informed about initiatives promoted directly by Nucis Italia (for example, new stands for points of sales materials, information initiatives in practitioners’ offices, fairs and conventions) as well as other events: festivals, cooking classes, and articles. Special attention is also given to new clinical studies and nutritional research, and a complete list of the practitioners who have endorsed the project is available. Practitioners and well-being experts can also find studies and data on each fruit, listed by year of publication, by fruit and by pathology. It represents a very important guide and a constantly revised tool for all practitioners endorsing the “Nuts and Dried Fruit Are Healthy” project. Lastly, the Download area intended for the press, but available to companies and consumers as well, contains press releases and product pictures. The campaign on GD point of sales, which started in Fall 2011, was designed for

The Cracker | March 2012

World Industry News

taking the results of the most recent clinical studies on the beneficial effects of a “portion” of nuts every day in the diet. Billboards, crowns and posters of the different fruits were created to customize nuts and dried fruit departments, all bearing a catchy customized claim. Dehydrated apricots, for example, were described as “Friends of the sun”, for their colour and vitamin A contribution which helps protect the skin from sun rays. Pistachios have a “Golden heart”, for their contribution to cardiovascular diseases prevention, and walnuts are a “Useful defence” for everyone. In addition to the materials used in department stores, information leaflets were created with the help and approval of the Scientific Advisor of the Project, Alessandra Bordoni, professor at the University of Bologna, who provided interpretation of the data found in the international scientific literature. Consumers liked the formula of well-being: “30g of nuts and dried fruit per day 5 times a week + a balanced diet + a healthy life = more wellbeing”, which characterized all the materials, and the claim “Nuts are Healthy!”They appreciated the easy recipes and advice for consumption of nuts, dried and dehydrated fruit contained in the information leaflet. The materials can be customized with the logos of the different chain stores. They are modular, so that they can be used both in large supermarkets and in small shops and they are coordinated, guaranteeing a creative effect. They also enhance the characteristics of each product conveying the message “Eat healthy for being healthy”. In the autumn-winter 2011 period more than 1,000 shops, Hyper and Supermarkets were provided with the materials from the information campaign by Nucis Italia.

Hyper and Supermarkets that received campaign materials N.

Group

Hyper

Supermarket

COOP ITALIA- CENTRALE ADRIATICA

2 CONAD

820

3 FINIPER

4 GRUPPO GABRIELLI

5 CRAI CODE OVEST Points of Sale

170 83

990

For further information about the project: www.nucisitalia.it

March 2012 | The Cracker

World Industry News

HOW NUCIS GERMANY NUTRITION NEWSLETTER COUNTERACTS MYTHS WITH SCIENCE There are many rumors and half–truths about nutrition. Nutritionists often report that people tend to continue their own nutritional thinking instead of accepting scientific facts. Maybe, they just follow the direction from their parents; maybe, they follow the advice of their current social environment. But, it is not enough to confront them with abstract scientific studies. The human brain wants to be convinced by logical and comprehensible stories – and to offer these stories is one of the key intentions of the Nucis Newsletter. For example, there is widespread agreement that high-fat food causes obesity. Hence most proposals for weight loss are based on a fat–reduced diet. At first glance, nuts cannot play a role in this strategy because they contain a lot of fatty acids. Many people therefore believe that nuts and weight reduction cannot fit together. But they are wrong. And our newsletter tries to convince them of the fact that nuts can support weight loss strategies. It is true that fats provide twice as many calories as carbohydrates and proteins. This is a fact nobody can deny. On the other hand, some fats are important for human physiological processes. Mono- and polyunsaturated fatty acids found in nuts are far more than simple calorie suppliers. They are functional substances with a wide effect profile – and they are the main ingredients of nuts. Spanish scientists at the University Rovira i Virgili subjected 29 healthy men and women to three different meals of equal calorie value: the first one contains walnut oil (with mono- and polyunsaturated fatty acids), the second based on olive oil (with monounsaturated fatty acid), and the third was dominated by the saturated fats of butter and cheese. Afterwards the scientists measured the proband’s body heat. The result: The olive-oil-group developed 23 percent more body heat than the butter- and cheese-eaters. That really demonstrates the metabolic effects of monounsaturated fats. But walnuts were still better: they increased the body heat by 30 percent. In other words: Eat walnuts and it warms your heart! But what really counts: more body heat means more calorie consumption. When you eat nuts, you provide your body with an efficient

The Cracker | March 2012

calorie burner. But this is not the end of the story. People want to know why nuts can increase body heat and calorie burning. They do not only want the facts, they want an explanation. For this reason, the Nucis Newsletter is written by experienced scientific journalists who connect data to a complete story. The mechanism behind increasing body heat is primarily that monoand polysaturated fats activate special receptors and the sympathic nervous system in the body, and this stimulates - like sports - the metabolism. The biological intention behind this is unknown. Probably the organism perceives the complex nut-fats as a challenge which requires a special metabolic answer. But that’s only a theory. And that’s no problem because it belongs to the Newsletter’s concept which does not insist on providing final solutions. Sometimes the educational effect is often greater when the reader has to form his own theory! Newsletters are provided at congresses. All newsletters are available online at www.nucis.de. Additional subscribers are welcome.

We look forward to seeing you in Singapore We look forwardMay to 18-20, seeing you in Singapore 2012 May 18-20, 2012

www.nutfruit.org www.nutfruit.org

Held in:

Supported by:

Held in:

Supported by:

March 2012 | The Cracker

World Industry News

EXPORT UPDATE By Michelle Mcneil, Senior Marketing Director International, CA Walnut Commission Canada Blogger Challenge Communicates with Influencers in New Ways With the rise and proliferation of food and recipe bloggers on the Internet, the California Walnut Commission wanted to reach this influential group and create online buzz during the holiday season. In November the CWC reached out to thirty top-tier food and lifestyle bloggers across Canada. Each blogger received a gift basket containing shelled and in-shell walnuts displayed in a festive box along with a walnut cracker, cutting board, a festive tea towel and a CD with a variety of walnut recipes and photos for inspiration. All the bloggers who participated included a blog post about the experience and the recipe they created. A total of 47 creative recipe entries were submitted, making it the most successful blogger challenge the CWC has conducted. The winning recipe was a Walnut and Fig Cigars recipe, submitted by the Choosy Beggars Blog (www.choosy-beggars.com). The winning recipe was selected on the basis of ease of preparation, flavor profile, originality, and creativity. The winner received a $400 Visa gift card plus a Blogger Champion Badge for their site. Prizes were also awarded for second and third places.

Germany Online advertising Campaign shows initial success To complement the print advertising campaign being conducted in top lifestyle and cooking magazines in Germany, the California Walnut Commission began an online advertising campaign in 2011. Targeting popular cooking sites and the food and recipe sections of lifestyle sites with the same “Try Me” message, the online campaign was designed to work with the print campaign to increase brand awareness and usage of California walnuts. Each of the various themed banner ads also featured its own themed landing page giving visitors a cohesive experience. Despite the infancy of the online program, by the end of 2011 over 4.2 million impressions had been reached with over 8,500 click-thrus, and an amazing 3,485 conversions. The online campaign has been augmented by additional online activities including social media such as Facebook. In October of 2011 the CWC launched a Facebook page in German. To celebrate the launch and increase awareness of the new page, a raffle was created for Facebook users. Anyone who ‘liked’ the German Facebook page had the opportunity to crack open a virtual walnut for the chance at winning a prize such a squirrel shaped cookie cutter or a nutcracker. The raffle built tremendous awareness resulting in over 1000 new walnut fans in less than one week.

Korea Amoje Menu Contest Expands Walnut Usage Amoje is a casual dining company in South Korea with several popular brands including take-out deli shops, casual buffet restaurants, and institutional food service operating kitchen/cafeteria in stadiums, hospitals, and resort hotels. In November the California Walnut Commission collaborated with Amoje to conduct an in-house walnut menu contest to boost usage of California walnuts in menu applications in major food service groups. Amoje sent out invitations to their staff who applied in teams consisting of three chef members. Each team submitted total 5 walnut recipes

The Cracker | March 2012

in the categories of Smart Brain Food Menu, Beverage, Dessert, and two Creative. The recipes were pre-screened by a judging team from Amoje. From 68 team submissions, 20 teams were selected to enter the contest with hands-on demonstrations resulting in 10 finalists being selected who then competed on November 21. A judging team consisting of Amoje personnel and a CWC representative selected the final winners. Through this contest, California walnut usage has increased and been diversified in Amoje restaurant brands and chains. Previously the walnut usage had been limited to salad topping and some dessert items. The winning menu(s) will be launched in early 2012 in restaurants/ stores with menu credit as “contest winners.”

China

Retail Bakery Promotions increase new product development During the months of November and December, the California Walnut Commission conducted retail bakery promotions with bakeries in Shanghai, Beijing, and Guangdong. These promotions themed “Happy California Walnut Month” resulted in 32 new products being developed. During the promotion walnut products from breads to cakes to cookies were highlighted and offered in over 40 bakery shops. In Beijing Xin Qiao Sapporo Bakery made a promotional video to raise consumer awareness. The video was picked up by a local TV station. The effect was remarkable as large waves of consumers showed up at the Sapporo Bakery shops asking for California walnut products. Jepson Bread Bakery in Shanghai promoted 11 California walnut products in their 19 bakery shops. In South China, Guangdong Minghua Bakery developed 10

World Industry News California walnut products which were available in their 17 bakery shops during the promotion. Nearly 125,000 walnut products were purchased as a result of the promotion during Happy California Walnut Month.

Spain Media Coverage Mentions of California walnuts in Spain doubled in 2011 from 2010, reaching over 825 million people. The health message of California walnuts played a big part in this significant increase. Over 44% of the media impressions were health related. Coverage included the sixth annual Menus with Heart campaign in which the CWC partners with the Spanish Heart Foundation and famous chefs to promote heart healthy recipes as well as coverage of the CWC participation in Heart Week. In 2011 the CWC held a Scientific Advisory Council (SAC) meeting in Spain as well. Health researchers from Spain, the US and Europe gathered to discuss the latest in walnut health research. The press conference from this meeting received quite a bit of media attention highlighting the California Walnut Commission’s commitment to health and health research. Online coverage of CWC activities and health recipes also increased significantly in 2011. The references to California walnuts in blogs and specialized cooking sites were quite remarkable. Over 600 recipes which include walnuts were published in 2011 either in print or online, offering Spaniards a wide variety of options when it comes to cooking with walnuts.

Japan Valentine’s Day Recipe Contest In Japan it is traditional for women to give the ones they love a gift on Valentine’s Day, usually a sweet treat they purchased or even better, one they make themselves. To encourage hand-made gifts using walnuts this Valentine’s Day, the California Walnut Commission is conducting the annual Dessert Recipe Contest in Japan The CWC is working with Today’s Cooking website to promote the contest. Today’s Cooking is one of the top 5 largest recipe search sites in Japan with 1.9 million visits per month. Visitors were asked to submit their creative recipes which were fitting for the season or suitable for Valentine’s Day gift giving, such as heart shaped or chocolaty, and include walnuts. The site also featured tips about easy ways to include walnuts in sweet treats. Entry submission began on December 20, 2011 and continued through January 23, 2012. Finalists were announced on February 1st to stimulate home consumption towards Valentine’s Day. The contest follows on the heels of the popular Walnut Bread of the Year Contest conducted in bakeries throughout Japan. The Walnut Bread of the Year was won by Little Mermaid bakery who conducted in-store promotions for their bread in all 400 outlets nationwide.

United States Launch of Domestic Print Advertising Campaign

By Jennifer Olmstead, Marketing Director, Domestic The California Walnut Board launched its first national print advertising campaign in January featuring break-through, cutting edge creative

and the tagline “Natural Defenders of the Human Body”. Three different executions feature people doing everyday things with dynamic energy and excitement. This concept tested well in market research and delivers serious health information in a way that energizes and inspires consumers. Insertions will run through August in key women’s service, health, and culinary publications such as Better Homes & Gardens, Martha Stewart Living, Real Simple, Cooking Light, Health, and more. Online placements and social media promotions will complement the print campaign.

Chef Menus at Home

A new consumer campaign titled Chef Menus at Home, launched at the beginning of the year with the premise that walnuts are the same high quality ingredient whether in the hands of a four-star chef or a home cook. Keeping this in mind, the California Walnut Board has collaborated with well-known chefs across the country to develop menus that consumers can make in their own kitchen. How-to videos on walnuts.org will give people confidence to try new cooking techniques such as a chicken roulade or crusted fish. The result? A tasty, restaurant quality meal at home that will impress any guest. Some of the chefs include: Cindy Pawlcyn of Brassica in St. Helena, CA; Top Chef Mike Isabella of Graffiato in Washington DC; and Alex Stratta of Bigoli in New York City.

New Year, New Health Research The California Walnut Commission’s health research program has been existence for two decades, and has seventy-four published studies in the areas of cardiovascular health, cancer, diabetes, cognitive function, and other diseases of aging. Since 1995, the Commission’s Scientific Advisory Council has made sure the research conducted is unbiased and of the highest scientific caliber. The Walnut industry remains committed to building the scientific database on the health benefits of walnuts.

Study Ranks Walnuts Number One in Antioxidant Content The study, “Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits” was published in Food & Function, December 2011. In this independently funded study, Dr. Joe Vinson, Professor in the Department of Chemistry at the University of Scranton analyzed free and total polyphenols (antioxidants) in nine types of raw and roasted nuts and two types of peanut butter. Walnuts had the highest free and total polyphenols in both the combined raw and roasted samples. Roasting had little effect on either free or total polyphenols. As for quality, the study showed that walnuts had the best quality antioxidants, twice as good as almonds and pecans and 5 times better than peanuts. According to Dr. Vinson, “A handful of walnuts has almost twice the antioxidant content as an equivalent amount of any other commonly consumed nut.”

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March 2012 | The Cracker

World Industry News Story Continued from Page 73

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Additionally, Dr. Vinson’s lab examined nine published studies using 18 antioxidant analyses of walnuts, pecans and almonds from the US, Europe and South America. Walnuts had the highest antioxidant content in sixteen out of eighteen analyses, ranking higher than pecans (2nd) and almonds (3rd). Experts agree that there is not a single method to rely on for measuring antioxidant content. In fact, Dr. Ron Prior who developed ORAC while he was with USDA says “Antioxidant capacity assessment using the peroxyl radical in the ORAC assay is just one piece of the antioxidant puzzle. Different antioxidant compounds in foods respond differently depending upon the free radical or oxidant source used, which has led to the development of ORAC assays that test for 5 of the most common radical sources found in the body. Thus, relative levels of antioxidant capacity may differ depending upon the antioxidant assay used. These observations also support the need for consumers to consume a variety of high antioxidant foods and not rely on any one single source.”

New Prostate Cancer Research Shows Benefit with Walnut Diet Prostate cancer is a major health concern for men that strikes approximately one in six men and is a leading cause of male cancer

The Cracker | March 2012

deaths in the United States. New research published in the British Journal of Nutrition shows walnuts may help reduce prostate cancer risk. Researchers at the University of California – Davis and the U.S. Department of Agriculture Western Regional Research Center in Albany, California found that prostate tumors in mice fed the human equivalent of three ounces per day of walnuts were approximately 50% smaller and grew 30% slower than prostate tumors in control mice. In addition to lower plasma Insulin-like growth factor 1 (IGF-1), a biomarker strongly associated with prostate cancer, walnut fed mice had lower LDL (bad) cholesterol. Lead researcher Dr. Paul Davis believes that their findings are not a result of one isolated component, but due to the multiple nutrients found in walnuts that work together. “Walnuts are a whole food that provides a rich package of healthful substances, including omega-3 fatty acids, gamma tocopherol (a form of vitamin E), polyphenols, and antioxidants. These likely then work synergistically,” states Dr. Davis. Promising results have also been found with published research from Marshall University reporting that walnuts slow the development and growth of breast cancer tumors in mice. Further research is needed to determine if the same affect would be found with humans. “These results make me very hopeful that walnuts may be beneficial both in terms of avoiding cancer and slowing cancer growth and therefore should be included in a balanced diet with lots of fruits and vegetables," states Dr. Davis.

Optical sorting solutions for nuts from the world’s leading manufacturer. The high resolution SORTEX Z+R is the most efficient sorter for all types of natural, blanched nuts including almonds, peanuts, hazelnuts, brazil nuts, cashew nuts, macadamia nuts, pine kernels, pecans, walnuts and pistachios (kernel and in-shell). Visible bichromatic cameras, combined with InGaAs and PROfile technology, deliver outstanding performance in the removal of colour defects and contaminants such as dark, rotten and shrivelled nuts, and all FM including sticks, light stones, shells and hulls. www.buhlergroup.com

SORTEX Z+R Maximum product safety by removal of challenging foreign material (FM) Highest efficiency, maximum yield increases profitability The user-interface is simple, easy to set up and operate The climate control system allows consistant performance in harsh ambient temperatures of 0°C (32°F) to 50°C (122°F) Protects brand reputation with consistent quality Increases productivity with maximum uptime Over 20,000 SORTEX installations in 140 countries Offers highest quality, after sales service with SORTEX Total Care

Safe Food. Clean Food. March 2012 | The Cracker

Fresh from Our Farm to Your Table

The Green Valley Pecan Company treats every customer like a relationship to be treasured, not simply an order to be filled. From planting to processing, each employee takes pride in producing and delivering a premium product to our customers by adhering to the highest standards in the world for food safety. Green Valley Pecan Company is the largest supplier to Europe and the first pecan processor in the world certified by the BRC. Each pecan passes the industryâ&#x20AC;&#x2122;s strictest quality control standards, kept frozen in the shell until state-of-the-art pasteurization, electronic shelling and sorting process. Your specifications are carefully monitored, from continuous online inspections to use of modern storage facilities, and we ensure efficient delivery through unitized bulk package shipping and container-sized export quantities.

GreenValleyPecan.com 76

The Cracker | March 2012

Telephone: (520) 791-2852 Fax: (520) 791-2853

Cracker The

Advertisers in this issue For more information on Green Valley Pecans please contact your representative: Keith Roberts Partnership United Kingdom p: 44-1702-589958 f: 44-1702-587075 Gemperli Zurich, Switzerland p: 41-44-368-2020 f: 41-44-361-4511 Jas Trading The Netherlands p: 31-20-643-6412 f: 31-20-643-2127 Max Kiene Germany p: 49-40-309-6550 f: 49-40-309-65520

BELGIUM

Page

Best N.V............................................82

Jose Borrell S.A......Front Inside Cover

Quality Marketing Belgium p: 32-3-711-0895 f: 32-3-711-0879

Visys NV Sorting Systems................91

Maseto, S.L......................................27

ChilE

INC...................................................71

Voice Vale France, S.A.R.L. p: 33-140502-480 f: 33-140502-488

Exportadora Anakena LTDA...........67

Switzerland

Prunesco.........................................93

Café Gourmet LTD. / Swiss Gourmet... 21

Tanto Corporation Japan p: 81-3-4360-5336 f: 81-3-4360-5794

Valbifrut S.A....................................25

turkey

ChINA

Aegean Exporters Assc....................12

Palm Trading Denmark p: 45-45-82-1610 f: 45-45-82-1613

Sino Jet International . ....................3

Hazelnut Promotion Group..............4

FRANCE

Eurobroker......................................15

Bühler Sortex Ltd............................75

Somercom.......................................65

Kenkko Commodities PLC..............45

Germany

USA

Eurofins..........................................16

Blue Diamond Growers....................7

Palm Nuts & More KG....................92

Cablevey Conveyors........................17

ITALY

Campos Brothers Farms.................11

Phone: (520) 791-2852 Fax: (520) 791-2853 P.O. Box 7 • Sahuarita, Arizona 85629 U.S.A. e-mail: sales@greenvalleypecan.com www.greenvalleypecan.com

GVPC00265.indd 1

Page

To all INC Members, advertisers and subscribers:

10/18/10 5:13 PM

The next publications schedule for The Cracker will be...

July 2012 • November 2012

Connect S.R.L....................................9 V. Besana S.P.A.................................63

JAPAN

Chico Nut Company........................88 Crain Walnut Shelling, INC............23 Fisher Nut Company.......................14 Grower Direct..................................19

Delta International Co., LTD..........94

Hilltop Ranch, INC..........................46

Tanto Corporation..........................69

Hughson Nut, INC...........................34

MOROCCO

Primex INTL........ Back Outside Cover

Santis S.A.R.L. ................................70

Satake USA, INC..............................80

SPAIN

Setton INTL. Foods...... Back Inside Cover

Borges S.A........................................78

Vicam..............................................90

Joan Escoda S.A...............................74

Young Pecan Company...................43

Green Valley Pecan CO...........76 & 77

Detailed information will be sent and posted to our website: www.nutfruit.org March 2012 | The Cracker

The Cracker | March 2012

NUTRITION REVIEW FROM THE INC SCIENTIFIC COMMITTEE Dates: Overview of an Emerging Medicinal Food By Prof. Jordi Salas-Salvadó and Núria Ibarrola Jurado. Human Nutrition Unit, Department of Biochemistry & Biotechnology, Rovira i Virgili University, Reus, and CIBERobn, Instituto Carlos III.

Due to their nutritional and health benefits, it is recommended that fruit and vegetables should form the basis of our diet, with a minimum intake of five portions each day. There is plenty scientific evidence demonstrating that a balanced diet including a daily intake of fruits and vegetables helps to reduce the risk of chronic diseases, such as coronary heart disease and some types of cancer. These beneficial effects on human health have been recognized in recent years because fruits and vegetables are very rich in different bioactive compounds that could act by different mechanism on human physiology. People think that only fresh fruits are healthy, however health benefits can be gained from fresh, canned (in natural juice), frozen, cooked, juiced, or dried fruits. In recent years, nuts and fresh fruits have focused the attention of many researchers. In fact hundreds of studies have been conducted demonstrating the beneficial effects on health and disease prevention. However, few studies have been published in relation to dried fruits probably because its composition is little known. Dried fruits such as dates, prunes, raisins and figs have a long tradition of use dating back to the fourth millennium BC in Mesopotamia, but also in ancient Egypt and Greek civilizations, and are prized because of its sweet taste, nutritive value, and long shelf life. The date palm is one of man-kind’s oldest cultivated fruits. There are more than 1,000 varieties of dates (i.e. Deglet Noor, Medjool, Fara’d) with different origins and nutritional compositions, and are widely consumed in many countries, particularly those within the Islamic world. However, little is known in relation to its nutritional properties. Recently, a systematic review has been published in one of the best reputed scientific journals on Food Sciences: “Critical Review on Food Science and Nutrition” entitled “Date Fruits (Phoenix dactylifera Linn): An Emerging Medicinal Food”1. This is one of the first reviews focused

in dried fruits (in this case dates) analyzing the nutritional composition, its beneficial compounds, and the potential health effects that should be explored in the future. Dates can be consumed in any of the 3 stages of maturity (Khalil, rutab or tamr), although the most common way to find them is dehydrated because their storage and transportation do not need additional processing2. Strictly, date fruits are considered as semi-dried fruits because their nutritional properties are more similar to fresh fruits than other types of dried fruit. Part of the beneficial effects on health arises from the effect of the bioactive components called phytochemicals. Date fruit is renowned for the March 2012 | The Cracker

Image Capture

Optical Sorting to the Highest Standards EVOLUTION®

The new Evolution is a Revolution in optical sorting Both the human eye and the Evolution detect color through three wavelengths (Red, Green and Blue), allowing the sorter to match the eye’s ability to see true color. This full color sorting machine uses 16 million colors, high-resolution cameras and long lasting LED lighting to detect and remove defects. It works like the human eye – the smallest color deviations are identified and rejected. The machine has the ability to see true color and precisely sort a wide range of tree nuts, even those with small shade differences and all types of foreign material. Typical Defects Removed Subtle color differences, foreign material (hulls, peewees, shell, sticks, glass , stones), insect damage, mold and decaying product. RGB Full Color Technology Evolution RGB utilizes proprietary software to combine the response from the red/green/blue (RGB) camera to form a 3D color space. The EVO RGB combines these responses in a manner that very closely imitates the human eye response to color.

www.satake-usa.com NORTH, CENTRAL, SOUTH AMERICA Satake USA, Inc. (Corporate Office) Tel: 281 276 3600 Fax: 281 494 1460 Houston, Texas U.S.A.

WEST COAST USA Satake USA, Inc. Tel: 209 551 3203 Fax: 209 551 0841 Modesto, California U.S.A

EUROPE, MIDDLE EAST, AFRICA Satake Europe Limited Tel: 44 161 406 3800 Fax: 44 161 406 3801 Stockport, Cheshire, England

JAPAN Satake Corporation Tel: 81 824 20 8539 Fax: 81 824 20 0865 Higashi-Hiroshima, Japan

vision@satake-usa.com

jsargent@satake-usa.com

sales@satake-europe.com

y-tomoyasu@satake-japan.co.jp

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NEWS FROM THE NUTRITION RESEARCH & EDUCATION FOUNDATION

By Maureen Ternus, M.S., R.D. INC NREF Executive Director

Last year turned out to be a very big year for positive media coverage on the health benefits of nuts. The INC NREF-funded diabetes study alone resulted in over 100 stories in print and electronic media and well over 35 million in circulation. The study appeared in media reports in 17 countries including the U.S., Australia, Bangladesh, Canada, China, Egypt, France, India, Ireland, Netherlands, New Zealand, Nigeria, Pakistan, Philippines, Singapore, South Africa and the United Kingdom. Add to this, articles that specifically mentioned INC NREF (nearly 6 million in circulation), the nut qualified health claim (1.5 million in circulation) and general mixed nut articles (over 127 million in circulation) for a

grand circulation of over 170 million—all touting the positive attributes of mixed tree nuts. Fortunately, 2012 seems to be heading in the same direction with a number of great articles already in print. In the last issue of the Cracker I mentioned a number of research articles that are due to be published this year. Two in particular cover nut consumption in the United States by Dr. Victor Fulgoni, et al. and will appear in the Journal of the American College of Nutrition (JACN) and Nutrition Research. At press time the JACN article was published and the release in the sidebar was distributed to media. An abstract of the study is available at www.nuthealth.org.

TREE NUT CONSUMPTION ASSOCIATED WITH LOWER BODY WEIGHT AND LOWER PREVALENCE OF HEALTH RISKS New Findings on Nut Consumption and Health Published in the Journal of the American College of Nutrition

nut consumers had a lower prevalence of four risk factors for metabolic syndrome: abdominal obesity, high blood pressure, high fasting glucose (blood sugar) levels and low high-density lipoprotein-cholesterol levels.

Davis, CA, February 22, 2012 – In a study published in the Journal of the American College of Nutrition1, researchers compared risk factors for heart disease, type 2 diabetes and metabolic syndrome of nut consumers versus those who did not consume nuts. Tree nut (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) consumption specifically, was associated with higher levels of high-density lipoproteincholesterol (good cholesterol) and lower levels of C-reactive protein, a marker for inflammation which can lead to a variety of chronic diseases including heart disease.

Moreover, previous research by the same authors2, showed that although tree nut consumption in the U.S. population is relatively low (mean intake of 1.19 ounces/day for nut consumers) nutrient intakes and diet quality were significantly improved when tree nuts were consumed. The latter appear to be associated with a greater intake of whole grains, fruits, and less saturated fatty acid, sodium and calories from solid fats, alcohol and added sugars. As a result, Dr. O’Neil recommends, “Tree nuts should be an integral part of a healthy diet and encouraged by health professionals—especially registered dietitians.”

“One of the more interesting findings was the fact that tree nut consumers had lower body weight, as well as lower body mass index (BMI) and waist circumference compared to nonconsumers. The mean weight, BMI, and waist circumference were 4.19 pounds, 0.9kg/m2 and 0.83 inches lower in consumers than nonconsumers, respectively,” stated Carol O’Neil, PhD, MPH, RD, lead author on the paper and Professor at Louisiana State University Agricultural Center.

Maureen Ternus, M.S., R.D., Executive Director of the International Tree Nut Council Nutrition Research & Education Foundation (INC NREF), adds, “In light of these new data and the fact that the FDA has issued a qualified health claim for nuts and heart disease with a recommended intake of 1.5 ounces of nuts per day, we need to educate people about the importance of including tree nuts in the diet. And, since February is heart month, this is a great reason to go nuts for your health!”

The study looked at 13,292 men and women (19+ years) participating in the 1999-2004 National Health and Nutrition Examination Surveys (NHANES). Intake was from 24-hour recall data and tree nut consumers were defined as those who consumed ≥ ¼ ounce/day. Tree nut consumption was associated with a five percent lower prevalence of metabolic syndrome, a name for a group of risk factors that occur together and increase the risk for coronary artery disease, stroke and type 2 diabetes. In addition, tree

O’Neil, C.E., D.R. Keast, T.A. Nicklas, V.L. Fulgoni, III, 2011. Nut

consumption is associated with decreased health risk factors for

cardiovascular disease and metabolic syndrome in U.S. adults:

NHANES 1999-2004. J Am Coll Nutr. 30:502-510.

O’Neil, C.E., D. R. Keast, V.L. Fulgoni, T.A. Nicklas, 2010. Tree

nut consumption improves nutrient intake and diet quality in

US adults: an analysis of National Health and Nutrition Examina

tion Survey (NHANES) 1999-2004. Asia Pac J Clin Nutr.

19(1):142-150.

March 2012 | The Cracker

feature story

FOOD INGREDIENTS EUROPE 2011 — GOOD NEWS FOR NUTS Food Ingredients (Fi) Europe & Natural Ingredients (Ni) 2011, held in Paris from 29 November to 1 December, was the largest edition of the show in its 25 year history, with an 11% increase in exhibition space and 18% increase in visitors compared with 2009. Over the three days, the show featured 1,200 exhibitors from 65 countries. More than 23,600 food professionals from 127 countries visited the show, making it the most attended fi exhibition to date. FiE is an important showcase for innovation and new trends. Attendees include key R&D, new product development (NPD), importers, marketing and purchasing professionals. United Business Media, organizers of FIE, gave a great shout out to nuts and fruit by adding images of almonds and blueberries to all show graphics and promotional outreach. Europe remains the market leader for new product introductions according to Innova Market Insights (2010), with Nut Introductions included in 8% of all food introductions. Over 60% of these are in the snack, confectionery and bakery categories. Europe leads the globe in confectionery and bakery specifically and leads the globe in innovation.

Nut presence at USA Pavilion To create national identity and visibility for all 32 U.S. exhibitors, the USDA Foreign Agricultural Service (FAS) Paris staff greeted the exhibitors under the USA Pavilion. Several nut companies were exhibiting—Blue Diamond Growers, Paramount Farms Pistachios & Almonds, and Navarro Pecan Company. In addition, a number of nut trade groups were in attendance focusing on nutrition research, versatility and consumer demand—the list included U.S. Pecans, California Walnut Commission, American Peanut Council and the Almond Board of California (ABC). Attendees visiting the ABC exhibit in the USA Pavilion were greeted with cooking demonstrations by renowned French pastry chef Yann Brys of Dalloyau Paris. Chef Brys has extensive classic French training and culinary technique, and is responsible for developing innovative, on-trend pastries and chocolates for Dalloyou internationally, including in Asia. He features almonds prominently in his creations. “Almonds are essential in countless classic bakery applications – such as the macaron – and in many other categories as well,” said Chef Yann Brys. “It’s easy to understand why manufacturers continue to introduce products that use almonds as core ingredients. As a chef, I know first hand just how versatile almonds can be, and as someone passionate about food, it’s no surprise to me that consumers keep them in high demand.” Manufacturers seem to be responding to demand, based on the results of two distinct global new products reports that identify almonds as the number one nut used in new products worldwide. Almonds are a top choice ingredient for consumers worldwide; 45% of consumers worldwide report eating almonds several times a month or more, with reported consumption increasing 36% from 2009 to 2011 (Global Perceptions Study, Sterling Rice Group, 2011). New almond-containing products in Europe alone increased by 20 percent in 2010 (Innova Market Insights, Global New Products Report, 2010) and Europe continues to introduce more almond products than any other region in the world, with 44 percent of the global new products share. Bakery is the top category for almond product introductions (49 %) in Europe, followed by confectionery with 46 percent of introductions occurring in this division.

ABC sponsored session With a newly announced record projected crop size of 1.95 billion pounds, the Almond Board of California took advantage of several tactics across the FiE program including sponsoring a technical session entitled New Innovations in Natural Ingredients. The session brought together three real world perspectives featuring Lu Ann Williams from Innova Market Insights, Dr. Robert Gravani from Cornell University and Renato De Goyzueta from Besana, and the session was moderated by Dr. Martin Wickham, Leatherhead Food Research.

The Cracker | March 2012

feature story “Pure is the new natural” Lu Ann Williams, Innova Market Insights, has 15 years of experience in the international food industry and serves as a consultant to some of the world’s largest food and beverage companies. In her presentation Ms. Williams delved into the latest trends and innovations in natural ingredients. “Pure is the new natural” leads the list of the top 10 trends for 2012. Over the past five years there has been a steady increase in global product launches with “natural” and “no additives/preservatives” positioning. The trend for stating natural claims on product labels and including natural in ingredient lists is more popular in the U.S. than in Europe. Among global product launches of natural foods, nuts and seeds are found in over 30% of products and fruits in about 42%. “Natural” ingredients, including nuts and fruits, work in all categories. Innova research revealed that confectionary, bakery, desserts and ice cream, and snacks are the top market categories in which natural ingredients can add “premium and permissible indulgence.”

The US ambassador to France and Monaco, Charles Rivkin, with his wife Susan Tolson

Dr. Robert Gravani, Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University, is actively engaged in extension/outreach, teaching and research. Dr. Gravani began his presentation showing a mass of media headlines and images concerning food safety and health issues, and posing the question: “Are consumer perceptions of food safety influenced by the media?” According to the International Food Information Council Foundation 2011 Food & Health Survey (a web-based survey of 1,000 U.S. adults), about half of Americans are confident in the safety of the U.S. food supply. The most important food safety issue—chosen by 50% of the respondents— was foodborne illnesses from bacteria. The European Food Safety Authority (EFSA) commissioned the 2010 Eurobarometer Consumer Survey (an interview-based survey of 27,000 EU consumers in 27 countries), which found that only 11% of respondents identified food risks among potential risks that could affect them personally. Survey respondents were concerned with chemical contamination rather than bacterial contamination or health and nutrition issues.

“Consumers are experiencing recall fatigue” Among food safety issues in the U.S., the major biological hazards identified include the “record number of recalls” and “produce outbreaks” (foodborne illness outbreaks associated with fresh produce). Current research findings indicate that recall messages reach and are understood by only 50–60% of the general public and consumers are experiencing recall fatigue. To significantly improve recall effectiveness, the messages have to be more timely, more broadly disseminated, and clearer. In discussing the goals of risk messaging, Dr. Gravani emphasized that the “emotional response” to an event must be taken into account. Effective risk messaging “prevents negative behavior and/or encourages constructive responses to crisis or danger.” Dr. Gravani outlined best practices for organizations to deal with safety and quality issues in a crisis—the key steps being plan ahead, communicate responsibly, and minimize harm. Organizations should be aware that as the stress level of a situation changes, the major factors that inspire trust in consumers also change: in low stress, competence and expertise inspire trust; whereas in high stress situations, listening, caring and empathy as well as honesty and openness inspire more trust. Renato de Goyzueta, Marketing Manager at the Besana Group, addressed the topic of new natural products in the F&B market. The Besana Group is a major European company involved in the production, processing, packaging and commercialization of nuts and dried fruit in Italy as well as the UK and Brazil. Over 2,000 growers are coordinated through cooperatives and producer associations. Besana

launched more than 150 new products in the last two years. Ms. de Goyzueta identified several market trends related to natural and healthy snacks that offer “natural indulgence”: an increase in “nut awareness”; products that are healthy, natural, eco-friendly and traceable; convenient packaging for on-the-go eating; innovative use of seasonings and ethnic aromas and flavors; and “restored confidence” for salt (if <2%) and oil (if not used for frying).

“Nut awareness” has increased Examples of innovative ingredients and products were presented— infused and dipped dried fruits, naturally spiced nuts and seeds, dry roasted and naturally smoked nuts (low salt), lightly sugar- and honeycoated nuts, pure chocolate coated dried fruit and nuts. New packaging featured single-portion sizes, transparent containers and prominent natural, organic and health claims. The International Nut and Dried Fruit Council, based in Reus (Spain), and NUCIS Italy played an important role in raising nut awareness in Italy. Ms. Goyzueta discussed the strategy and development of education programs used by these organizations since 2007. Between 2000 and 2004, nut consumption declined in Italy. At that time, nut sales were seasonal (most at Christmas), nuts were used primarily as ingredients and were considered high in fat and calories, and aflatoxin concerns were prominent in the media. NUCIS Italy set out to present the up-to-date scientific evidence for the positive nutritional value of nuts, reposition nuts as an integral part of the Mediterranean diet, and highlight the taste and natural appeal of nuts. The education and information campaign focus occurred from 2007–2010. Over 4,000 doctors, nutritionists and “wellness operators” participated to spread the message that “nuts are good and healthy” in conjunction with a very successful interactive and proactive website (www.nucisitalia.it) and media. Since 2010 the focus has been on web networking, relationships with the scientific partners and trade marketing. Overall, results have been very positive—steady increases in nut sales, more year-round nut consumption, use of nuts as healthy snacks as well as ingredients, and nuts are now recommended for daily consumption in the new Mediterranean diet pyramid.

March 2012 | The Cracker

California Walnut Commission:

WALNUTS MAY HELP BATTLE PROSTATE CANCER Prostate cancer is a major health concern for men that strikes approximately one in six men and is a leading cause of male cancer deaths in the United States. New research offers hope in this fight – according to findings published in the British Journal of Nutrition, walnuts may help reduce prostate cancer risk. Researchers at the University of California – Davis and the U.S. Department of Agriculture Western Regional Research Center in Albany, California found that prostate tumors in mice fed the human equivalent of three ounces per day of walnuts were approximately 50% smaller and grew 30% slower than prostate tumors in control mice. In addition to lower plasma Insulin-like growth factor 1 (IGF-1), a biomarker strongly associated with prostate cancer, walnut fed mice had lower LDL (bad) cholesterol as well as distinct differences in their liver metabolome, a chemical inventory of what the liver – a major source of both IGF-1 and cholesterol – is doing. “These results make me very hopeful that walnuts may be beneficial both in terms of avoiding cancer and slowing cancer growth and therefore should be included in a balanced diet with lots of fruits and vegetables," states Dr. Davis. Walnuts are widely recognized as being heart-healthy and now, this research in prostate cancer along with previous published research from Marshall University reporting that walnuts slow the development and growth of breast cancer tumors in mice, show that walnuts maybe a weapon in the fight against cancer as well. Lead researcher Dr. Paul Davis believes that their findings are not a result of one isolated component, but due to the multiple ingredients found in walnuts that work together. “Walnuts are a whole food that provides a rich package of healthful substances, including omega-3 fatty acids, gamma tocopherol (a form of vitamin E), polyphenols, and antioxidants. These likely then work synergistically,” states Dr. Davis. Karen Collins, RD a nutrition consultant for American Institute for Cancer Research (AICR),suggest these findings offer further support

The Cracker | March 2012

to include plant-based foods, such as walnuts, regularly in the diet. “Nutrition is a key factor in the prevention and treatment of cancer,” states Collins. In fact, “it is estimated that we can prevent about 11% of prostate cancer cases in the Unites States. A healthy diet, participating in regular physical activity and maintaining a healthy weight form a threepart strategy recommended to reduce prostate and other cancers.” According to the National Cancer Institute:

• Approximately 241,740 estimated new cases of prostate cancer will be diagnosed in 2012 • An estimated 28,170 men will die of prostate cancer in 2012 • Prostate cancer is the second most common type of cancer among men

Nutrition Research update

NUTS PART OF GOOD-FOR-YOU RECIPES “If you look at cultures around the world, those who have done a better job of maintaining their weight include nuts on their diets,” says David Grotto, an Elmhurst dietitian and author of “101 Foods That Could Save Your Life.” Even in America, he said, researchers recently concluded that people who ate one to two handfuls of almonds a day lost more weight and kept it off longer than the study group that didn't eat almonds. Grotto, who is penning a third book, says it appears nuts satisfy us more than other snacks and they may contain a compound that prevents their fats from being absorbed into our bodies. According to the American Institute for Cancer Research, when people substitute nuts for choices such as fatty meat and deep-fried foods high in saturated or trans fats, blood cholesterol usually declines. Nuts contain mostly the good-for-you monounsaturated fat; almonds, walnuts, peanuts, pistachios, pine nuts and pecans all have 3 grams or less of cholesterol-raising saturated fat in a 1½-ounce (about 1/3 cup) serving. Walnuts are high in polyunsaturated fat, some of which is a hearthealthy omega-3 fat similar to that found in salmon and other fatty fish.

Cashews and almonds are especially high in magnesium, pecans are loaded with manganese and pistachios are rich in vitamin B-6. Brazil nuts are an outstanding source of the antioxidant mineral selenium. Almonds are exceptional sources of vitamin E, another antioxidant; hazelnuts, peanuts and Brazil nuts are also good sources. “Macadamia nuts are the highest source (among nuts) for monounsaturated fat; they're also the most calorie-dense so a small amount might be good, but not an entire box,” Grotto says. Portion control is key. Since nuts contain 240 to 285 calories per ⅓ cup, make sure that you don't add them to your diet without dropping less-healthy alternatives. At America's Test Kitchen, editors working on “Light & Healthy 2012” found they could boost the flavor and nutrition profile of their breaded chicken breasts with toasted nuts. Editors noted that “in countless baking recipes we toast nuts to deepen their flavor. We were already toasting the bread crumbs, so why not toast the nuts along with them?”

MAGNESIUM-RICH FOODS LIKE NUTS MAY LOWER STROKE RISK People who eat more foods rich in the mineral magnesium appear to reduce their odds of having a stroke, a new study shows. It was reported in the February issue of The American Journal of Clinical Nutrition. The link between magnesium in the diet and stroke risk was strongest for ischemic stroke, which is when a clot blocks a blood vessel in the brain. Researchers found that the risk for ischemic stroke, the most common type of stroke in older people, was reduced by 9% for each additional 100 milligrams of magnesium a person consumed each day. Regularly eating magnesium-rich foods also helped modestly reduce the chances of having any type of stroke. The study found that for every 100 additional milligrams of magnesium per day, people cut their risk of stroke by 8%. The best natural sources for the mineral are whole grain products, green leafy vegetables, nuts, and beans. Foods that supply close to 100 milligrams of magnesium a day include one ounce of almonds or cashews, one cup of beans or brown rice, three-quarters of a cup of cooked spinach, or one cup of cooked oat bran cereal. For the research, Swedish scientists from the Karolinska Institute reviewed data from seven previously published studies of magnesium intake and stroke. These studies were done between 1998 and 2011, and included more than 240,000 people. In these studies, people aged 34 and older were followed from eight to 15 years. During that time, nearly 6,500 people had a stroke. The average magnesium intake of all study participants ranged from 242 milligrams a day up to 471 milligrams daily. In the U.S., the Recommended Dietary Allowance for magnesium is 420 milligrams a day for men aged 31 and older, and 320 milligrams daily for women in the same age range. The research showed that people who had higher amounts of magnesium in their diets had a lower risk for stroke. This was true even when the scientists took into account multiple other factors that may

have confounded the results, such as blood pressure, diabetes, age, smoking, high cholesterol, physical activity, vitamin supplementation, other dietary factors, alcohol consumption, and family history of heart disease. It's still unclear exactly how magnesium reduces stroke risk. The researchers suggest that the mineral's benefits may be related to its ability to lower blood pressure. Diets high in magnesium have also been linked with lower rates of type 2 diabetes, a risk factor for stroke. "Although it is premature to recommend magnesium supplementation to reduce risk of stroke, increased consumption of magnesium-rich foods such as green leafy vegetables, beans, nuts, and whole-grain cereals appears to be prudent," the study researchers write. An editorial on the study also encourages people at high risk for stroke to include more high-magnesium foods in their diets. And it suggests that it's time for a large study to test whether taking magnesium supplements can help prevent stroke and heart disease in adults at high risk for these health problems. March 2012 | The Cracker

Nutrition Research update

RESEARCH CONFIRMS PISTACHIOS PROVIDE BUILT-IN VISUAL CUES THAT HELP CURB CONSUMPTION AND DECREASE CALORIE INTAKE

by James Painter, Ph.D., R.D. – Chair of the School of Family and Consumer Sciences at Eastern Illinois University

The Pistachio Principle: Calorie Reduction without Restriction

Are pistachios the original “slow food?” That just may be the case. Recently, our lab had two studiespublished in the journalAppetite that indicate that consuming in-shell pistachios is a weight-wise approach to healthy snacking, offering unique mindful eating benefits to help curb consumption and decrease calorie intake.

The findings of these studies demonstrate that pistachios, as one of the only in-shell snack nuts, help slow consumption; and further, that the empty shells offer a visual cue, reducing calorie intake. Both studies further underscore that in-shell pistachios, which are one of the lowest calorie nuts, are a practical, everyday snack for weight management. In fact, the term ‘Pistachio Principle’ has been coined to describe a simple technique that can be used to help fool yourself full.

The first study found that participants who consumed in-shell pistachios ate 41-percent fewer calories compared to those who consumed shelled pistachios.1 The study involved 140 university students assigned to consume either in-shell pistachios or shelled pistachios during class time. Both groups of students were provided a 16-ounce cup and asked to self-select a portion of pistachios to consume during class. Each student’s cup of pistachios was weighed before consumption began. As students left the classroom, the remaining pistachios were weighed and recorded; total weight and calories from the consumed pistachios was also calculated. Those who chose shelled pistachios consumed an average of 211 calories while those who chose in-shell pistachios consumed an average of 125 calories, a 41-percent decrease in calorie intake. The second study revealed that pistachio nut shells can provide important “visual cues” as a reminder of consumption that translate into reduced calorie consumption.2 Study subjects included 118 faculty and staff from a Midwestern university, all of whom were provided a pre-weighed 16-ounce bowl filled with four ounces of in-shell pistachios to keep on their desk over the course of two workdays separated by a day of no pistachio consumption. Participants were told they could consume pistachios at their leisure during the day and were also provided a second 16-ounce bowl to discard the pistachio empty shells. The subjects were randomized using a crossover design to one of two groups. For the first group, the bowls with pistachio shells were not emptied until the end of the day. For the second group, the bowls with pistachio shells were emptied every two hours. Pistachios were added in two-ounce increments if the amount in the bowl had been reduced to approximately half or less of the starting amount. When leftover pistachio shells were removed from the desk throughout the day, calorie consumption of pistachios increased by 22-percent compared to when shells were left. 1

Honselman CS, Painter JE, Kennedy-Hagan KJ, Halvorson A, Rhodes K, Brooks TL, Skwir K.In-shell pistachio nuts reduce caloric intake compared to shelled nuts. Appetite. 2011;57(2):414-17.

Kennedy-Hagan KJ, Painter JE, Honselman CS, Halvorson A, Rhodes K, Skwir K. The effect of pistachio shells as a visual cue in reducing caloric consumption. Appetite. 2011;57(2):418-20.

The traditional approach to weight reduction has been to consciously reduce calories by restricting fat, carbohydrates or calories—Pritikin3, Atkins4 and Weight Watchers, respectively. This approach has shown dismal result.5,6 Adherence to any form of restrictive diet is very poor. Yet experts agree that to lose weight, calorie balance is necessary. Energy intake must balance energy expenditure. Most experts ascribe to the idea that to sustain long-term weight loss, additional weight control interventions, in addition to caloric restriction, must be employed. In addition to visual cues, some additional factors we have studied include proximity to food7, portion control8, food names9, and visibility of food10. By not focusing on restriction of calories, but rather on changing the environmental and behavioral factors, calorie reduction would result. This is what the ‘Pistachio Principle’ is all about. Americans didn’t consciously add fat, carbohydrates or calories to their diet to gain weight over the past few decades. So the question is, why have the conscious restriction of these become the mainstay of weight 3

Pritikin, R. The New Pritikin Program. New York, NY: Simon and Schuster, Inc; 1990.

Atkins, RC. Dr. Atkins’ New Diet Revolution. New York, NY: Avon Books; 1999.

Cummings S, Parham E, Strain G. Position of the American Dietetic Association: Weight management. J Am Diet Assoc. 2002;102:1145- 1155.

Foster G, Wyatt H, Hill J, et al. A randomized trial of a low-carbohydrate diet for obesity.N Engl J Med. 2003; 348:2082-2090.

Wansink B, Painter JE, Lee Y-K. The office candy dish: Proximity

influence on estimated and actual consumption. Int J Obes. 2006;30:871-875.

Wansink B, Van Ittersum K, Painter JE. Ice cream illusions: Bowls,

spoons, and selfserved portion sizes. Am J Prev Med. 2006; 31:240-243.

Painter JE, Wansink B, Van Ittersum K. How do descriptive menu labels influence restaurant attitudes.AdvConsum Res. 2002;29:168-172.

Painter JE, Wansink B, Hieggelki J. How visibility and convenience influence candy consumption. Appetite. 2002;38:237-238.

Story Continues on Page 90

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March 2012 | The Cracker

Nutrition Research update Story Continued from Page 89

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reduction plans? The thought of calorie reduction without calorie restriction crystallized in my mind as we were conducting studies on pistachio consumption in various conditions. The Pistachio Principle focuses on changing the environment and doesn’t consciously restrict nutrients. Therefore, because individuals are still eating pistachios, just in a different form, cravings are avoided. Imagine the possibilities if the restriction and deprivation were removed from the “diet” picture altogether and this new Pistachio inspired paradigm was utilized instead. For further information please visit http://www.pistachiohealthscience.org BIOGRAPHICAL INFORMATION

James E. Painter, Ph.D., R.D. Jim Painter received a Bachelor of Science from Southern Illinois University, Master’s degree from Oklahoma State University, and a Ph.D. from the University of Illinois in Nutrition. Jim has been a Registered Dietitian since 1980. From 1982 - 1991 he worked for Marriott Corporation as a food service director and chief clinical dietitian. Jim is a member of the American Dietetic Association and the Society for Nutrition Education. From 1991 – 2003 he taught Nutrition and Hospitality Management at the University of Illinois. Presently he is the Chair of the School of Family and Consumer Science at Eastern Illinois University. Jim has been the recipient of numerous grants that have focused on Nutrition Education. He has more than 100 peer reviewed publications and presentations. His current studies focus on obesity and what causes people to eat the way they do.

ALMONDS RANK HIGH ON HEALTH Just a handful of almonds a day may help you maintain healthy cholesterol levels, said a University of Missouri Extension nutrition and health education specialist. “Research shows that a diet high in hearthealthy foods like almonds can reduce cholesterol levels as much as statin drugs such as lovastatin and mevastatin,” said Susan Mills-Gray. In addition to helping with cholesterol levels, almonds are one of the richest sources of vitamin E, a powerful antioxidant that reduces the risk of cancer and heart disease. Almonds are a rich source of riboflavin, magnesium, manganese and copper. A study published in 2005 in the Journal of Nutrition showed that consuming whole almonds, including the skin, doubles the antioxidant intake. A 2010 study suggests that almonds may also help reduce the risk of Type 2 diabetes. Just one ounce—about 22 almonds—packs more protein than an egg and contains more than three grams of dietary fiber, Mills-Gray said. “The high protein content staves off hunger.” Shelled almonds may be whole, sliced or slivered with skin on, or blanched with the skin removed. “Look for dry-roasted almonds that contain no additional ingredients like sugar or preservatives,” she said.

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Nutrition Research update

METABOLIC SYNDROME BENEFITS FROM NUT CONSUMPTION For the first time, scientists report a link between eating nuts and higher levels of serotonin in the bodies of patients with metabolic syndrome (MetS), who are at high risk for heart disease. Serotonin is a substance that helps transmit nerve signals and decreases feelings of hunger, makes people feel happier and improves heart health. It took only one ounce of mixed nuts (raw unpeeled walnuts, almonds and hazelnuts) a day to produce the good effects. The report appears in ACS' Journal of Proteome Research. Cristina Andrés-Lacueva and colleagues from the Biomarkers & NutriMetabolomics Research Group of the University of Barcelona in collaboration with the Human Nutrition Unit of the Rovira i Virgili University explain that the rise in obesity around the world means more and more patients have MetS. Symptoms include excess abdominal fat, high blood sugar and high blood pressure, which increase the risk of developing type 2 diabetes and heart disease. Dietary changes may help patients shed the excess weight and become healthier, among the changes, the regular consumption of nuts which are jam-packed with healthful nutrients, such as healthy fats (unsaturated fatty acids) and antioxidants (polyphenols) - have been recommended to fight the metabolic abnormalities associated with MetS. To check the biochemical effects of nut consumption, the researchers put 22 MetS patients on a nut-enriched diet for 12 weeks and compared them to another group of 20 patients who were told to avoid nuts. The scientists analyzed the broad spectrum of compounds excreted in the patients' urine and found evidence of several healthful changes. One surprise was evidence that nut consumption had boosted patients' levels of serotonin metabolites in urine, since these findings suggest the role of serotonin in the beneficial effects of nuts. They point out that the study provides the first evidence in humans of the beneficial effects of nut consumption in reducing levels of substances in the body associated with inflammation and other cardiovascular risk factors in patients with metabolic syndrome.

RESEARCHERS ATTEMPT TO ‘TURN OFF’ FOOD ALLERGY Writing in the Journal of Immunology, researchers reported that it is possible to ‘turn off’ the potentially life-threatening allergic response to peanuts by tricking the immune system into thinking the nut proteins aren’t a threat to the body. The peanut tolerance was achieved by attaching peanut proteins onto blood cells and reintroducing them to the body - an approach which the researchers suggest may ultimately able to target more than one food allergy at a time. “We think we’ve found a way to safely and rapidly turn off the allergic response to food allergies,” said Paul Bryce, an assistant professor of medicine in the division of allergy-immunology at Northwestern University Feinberg School of Medicine, USA. Using a mouse model that mimics a severe human peanut allergy, Bryce and his team attached peanut proteins to white blood cells (leukocytes) of mice and infused them back into the blood stream. After two treatments, the mice were then fed a peanut extract. The authors reported that the peanut extract did not cause any allergic reaction, explaining that the immune system now recognized the protein as safe. “Their immune system saw the peanut protein as perfectly normal because it was already presented on the white blood cells,” Bryce said. “Without the treatment, these animals would have gone into anaphylactic shock.” Bryce said that more than one protein can be attached to the surface of the cell and, thus, there is potential to target multiple food allergies at one time. Bryce noted that whilst there are many differences between immune responses in mice and humans, “there are also many similarities.” He explained that the same principles used in the current research are being applied to autoimmune diseases such as rheumatoid arthritis and multiple sclerosis – which work very much in the same way as allergies do. “The only difference is that the protein being attacked is part of the person’s own body, rather than a food that is consumed,” explained Bryce, noting that research using the method in autoimmune diseases is further along. “This approach to inducing tolerance is in early clinical trials for multiple sclerosis,” Bryce said. “We are hopeful that any success there would justify further trials, including those designed to test its use for food allergy.”

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The Cracker | March 2012

Nutrition Research update

EAT NUTS TO FEND OFF DIABETES Nuts have been added to foods you can eat if diagnosed with diabetes said an article in a recent Prevention Magazine article. The key reason is that they are packed with monounsaturated fatty acids, or MUFAs. Incorporating "good" unsaturated fats into a fruit-veggie-lean-protein-whole-grain diet helped people with prediabetes reduce their risk of developing full-blown type 2 by almost 60 percent, according to a landmark government study. And now, emerging research points to MUFAs in particular as potential superheroes for controlling blood sugar, reducing insulin resistance, and fighting belly fat specifically visceral belly fat, the dangerous kind found deep in your abdomen and strongly associated with prediabetes and diabetes. Here is what the article says:

Choose your MUFA: Almonds, Brazil nuts, natural peanut butter, dry-roasted cashews, dry-roasted peanuts, dry-roasted sunflower seeds, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, roasted pumpkin seeds, sunflower seeds, walnuts Diabetes-friendly facts: One step before prediabetes is metabolic syndrome, a cluster of conditions that can also lead to heart attacks, strokes, some forms of cancer, and even dementia. Exercise helps fight metabolic syndrome, and so do MUFAs: One study found that among people who followed a Mediterranean eating plan with extra nuts and a Mediterranean diet with an extra serving of virgin olive oil, the rates of metabolic syndrome dropped 14 percent and 7 percent, respectively. People who followed a low-fat diet only saw a 2 percent drop. Added health bonus: These little nutritional powerhouses are full of fiber, protein, iron, zinc, B vitamins, and other nutrientsâ&#x20AC;&#x201D;many of which help protect your heart, lower blood pressure, reduce inflammation, and keep you feeling full. One serving equals: 2 tablespoons

www.prunesco.com March 2012 | The Cracker

Nutrition Research update

TRANS FATS AND NUTRIENT INTAKE LINKED TO ALZHEIMERS Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, while consumption of foods high in vitamins may offer protection, says new research. Published in the journal Neurology , the study found elderly people with diets containing high levels of trans fats are more likely to experience a certain type of brain shrinkage associated with Alzheimer's disease than people who consume less of the artery damaging fats. The research team, led by Dr Gene Bowman of Oregon Health & Science University, USA, also found that those with high levels of vitamins and omega-3 fatty acids in their blood had better performance on mental alertness tests and showed reduced brain shrinkage. “High trans fat was associated with less favorable cognitive function and less total cerebral brain volume,” explained Bowman and his team. They said the results of their analysis had revealed “distinct nutrient biomarker patterns” that accounts for “a significant degree of variance in both cognitive function and brain volume.” The study is one of the first of its type to specifically measure a wide range of blood nutrient levels, rather than basing findings on less exact data like food intake questionnaires. Bowman added that the positive effects were seen when people had high levels of vitamins B, C, D, E and omega-3 fatty acids. Though trace amounts of trans fats are found naturally in dairy and meats, the vast majority are formed during the partial hydrogenation of vegetable oil – that converts the oil into semi-solids for food applications. Trans fats are attractive for the food industry due to their extended shelf life and flavor stability, and have displaced natural solid fats and liquid oils in many areas of food processing. However, scientific reports have suggested trans fatty acids raise levels of (bad) LDL-

The Cracker | March 2012

cholesterol, reduce levels of (good) HDL-cholesterol, and influence other risk factors for cardiovascular diseases (CVD). The links to adverse health, particularly coronary heat disease, has led to a well publicized bans in Switzerland, and certain US cities such as New York. This has been mirrored with increased pressure on food manufacturers to reformulate products with reduced or removed trans fats. The new study assessed the blood plasma nutrient levels of 104 healthy participants, with an average age of 87, who had few known risk factors for Alzheimer’s disease. It was found that those with high levels of trans fats in their blood performed poorly in memory and thinking tests, whilst people with higher levels of vitamin B, C, D and E, and those with high levels of omega-3 fatty acids, performed well in the tests. The researchers then scanned the brains of 42 participants, finding those with high vitamin levels had larger brains, and those with high trans fats were prone to shrinkage associated with Alzheimer’s. “It's clear that trans fats are bad - both for your heart and now, we see, for your brain,” said Bowman, who added that although the results need to be confirmed in larger populations, he believes the findings are important.