Marketing programs pack punch for Washington potatoes
Marketing programs pack punch for Washington potatoes
The Washington State Potato Commission continues to fund a number of projects that help promote the value of potato consumption for consumers and professionals alike. The commission's potato-related material is promoted through school programs, recipe booklets and posters, industry brochures, and related publications.
Assistant Executive Director Karen Bonaudi said that the commission's marketing committee continues to look at funding a number of projects. "We have some programs we like a lot," she told The Produce News.
The "Kids Are Growing" greenhouse grant program continues to be wildly popular judging by the number of applicants. The purpose of the program is to educate children in urban schools about potato and vegetable growing. "A lot of schools have gardens, but they don't have greenhouses," said Ms. Bonaudi. Some students, she said, thought potatoes grew on trees.
Children submit applications to show just what kind of benefits the school would receive if awarded a greenhouse of its own. The program is in its third year, and Ms. Bonaudi said that success is already being measured. "We've had an overwhelming response from last year's parents," she said. "The greenhouses are becoming community resources."
The commission's web site continues to offer an abundance of information and healthy recipes. Ms. Bonaudi said that Kids Are Cooking Potatoes is a fun recipe book full of information about spuds and the ways they can be incorporated into meals. "We're experiencing a generation or two of people who didn't take [home economics]," she went on to say of the publication's value.
The book goes into detail about potato varieties, history, handling tips and mouth-watering recipes. It even contains a labeled drawing of a potato plant. A benefit, Ms. Bonaudi said, is to show children that potatoes can be consumed not just as the ubiquitous french fries. The recipes are kid-friendly and have been written in such a way as to engage children and parents in the kitchen.
"We had such a positive response to our publications that now all of our recipes are downloadable," she added.
According to Ms. Bonaudi, WSPC's 12-page "Spud Syllabus" has gained notoriety. "The syllabus has been so well-received, we're turning it into curriculum for schools," she noted. The syllabus contains a wealth of technical information, and Ms. Bonaudi said that it helps chefs become certified with the American Culinary Society.
"People are really interested in the health aspects [of potato consumption]," Ms. Bonaudi indicated. "It's not all about carbs."
(For more on the Washington potato deal, see the Aug. 6 issue of The Produce News.)
Assistant Executive Director Karen Bonaudi said that the commission's marketing committee continues to look at funding a number of projects. "We have some programs we like a lot," she told The Produce News.
The "Kids Are Growing" greenhouse grant program continues to be wildly popular judging by the number of applicants. The purpose of the program is to educate children in urban schools about potato and vegetable growing. "A lot of schools have gardens, but they don't have greenhouses," said Ms. Bonaudi. Some students, she said, thought potatoes grew on trees.
Children submit applications to show just what kind of benefits the school would receive if awarded a greenhouse of its own. The program is in its third year, and Ms. Bonaudi said that success is already being measured. "We've had an overwhelming response from last year's parents," she said. "The greenhouses are becoming community resources."
The commission's web site continues to offer an abundance of information and healthy recipes. Ms. Bonaudi said that Kids Are Cooking Potatoes is a fun recipe book full of information about spuds and the ways they can be incorporated into meals. "We're experiencing a generation or two of people who didn't take [home economics]," she went on to say of the publication's value.
The book goes into detail about potato varieties, history, handling tips and mouth-watering recipes. It even contains a labeled drawing of a potato plant. A benefit, Ms. Bonaudi said, is to show children that potatoes can be consumed not just as the ubiquitous french fries. The recipes are kid-friendly and have been written in such a way as to engage children and parents in the kitchen.
"We had such a positive response to our publications that now all of our recipes are downloadable," she added.
According to Ms. Bonaudi, WSPC's 12-page "Spud Syllabus" has gained notoriety. "The syllabus has been so well-received, we're turning it into curriculum for schools," she noted. The syllabus contains a wealth of technical information, and Ms. Bonaudi said that it helps chefs become certified with the American Culinary Society.
"People are really interested in the health aspects [of potato consumption]," Ms. Bonaudi indicated. "It's not all about carbs."
(For more on the Washington potato deal, see the Aug. 6 issue of The Produce News.)
