Monthly Archives: April 2017

School Culinary Trainings Spice Up the Menu

Culinary Trainings with Garrett Berdan

Sponsored by the Oregon Dairy and Nutrition Council and the Oregon Department of Education, Child Nutrition Programs, a new series of five popular culinary training events are underway to help improve school cafeteria menus for Oregon students.

For the past seven years, Chef Garrett Berdan, RDN, has been coaching child nutrition program professionals at regional trainings on cooking innovative, healthy meals using nutrient-rich, local foods. At the training events, participants prepare and taste test 15 actual recipes they can bring back to their students.

The preparation of healthy meals for students emphasizes nutrient-rich foods, because studies show that well-nourished kids perform better at school. Participants practice menu planning, weights and measures, knife skills and other culinary techniques.

This year’s series includes stops in Klamath Falls, Ontario, Lincoln City, Central Point and Aurora, Oregon. Trainings were held last year in Albany, Hermiston, McMinnville, Central Point, Salem and La Grande. Schools and childcare programs in each region are invited to participate in the two day training free of charge.

“Using quick, tasty and healthy Food Hero recipes and a little creativity, schools can really spice up their menus without breaking the bank,” said Crista Hawkins, RDN, LD, Director of School Programs for the Oregon Dairy and Nutrition Council. “We’ve invited a lot of guests to come and try the good food at these events, and they’re consistently impressed.”

As part of an ongoing commitment to youth wellness and education, Oregon’s 228 dairy farm families and 29 dairy processors are involved with schools across the state, supporting programs such as this training.

RELATED STORIES:

Ontario Culinary Workshop FUTP60 Yogurt Station
Ontario Argus Observer, April 9

Nutritious cooking: Child nutrition programs get healthy refresher course
Herald and News, March 21

Cooking Up New and Nutritious Recipes for School Kids

Southeast Asia Dairy Trade Mission Updates

Asia's buying power

Ho Chi Minh City, Vietnam   |   Kuala Lumpur, Malaysia   |   Singapore

April 22 – May 4, 2017

The following are updates provided by Pete Kent, Executive Director of the Oregon Dairy and Nutrition Council, from the 2017 Dairy Trade Mission to Southeast Asia.


MAY 11, 2017

Following on the successful trade mission to Southeast Asia, Pete Kent sat down with Mateusz Perkowski, of the Capital Press to provide a recap and discuss next steps for delivering dairy products from the western United States to new markets in Vietnam, Singapore and Malaysia.

Oregon dairy industry builds trade ‘pipeline’ to SE Asia
Capital Press, May 11


MAY 3, 2017

As we come toward the conclusion of our Southeast Asia Dairy Trade Mission, we discover artisan cheeses and ice cream from the western states are showing up in Malaysia and Singapore high-end grocery stores. These are but two dairy products currently being shipped to the region by U.S. dairy companies.

Southeast-Asia-grocery-store-cheese-room

Britton Welsh, cheese maker for Utah’s Beehive Cheese, stands with Jason’s Grocers cheese manager, in front of a selection of cheeses from Beehive Cheese.

As we’ve seen in hotels, restaurants and grocers, natural cheeses are increasingly being consumed by a growing middle class. Even whole cheese rooms are now present in the higher end stores, which feature artisan and specialty cheeses worldwide. Still, the selection of U.S. cheeses is sparse.

On our 14-day mission, which we complete this week, we’ve visited with importers, store managers, U.S. Dairy Export Council representatives, and agricultural trade officers from the U.S. Department of Agriculture. All have pointed to growing opportunities for U.S. dairy products in several product categories for the region.

Upon our return, we will be working as a region to further plan our next steps in developing a collaborative effort to help open the channels to new markets, especially for our western region’s small to medium sized companies and dairy cooperatives.


APRIL 28, 2017

In day seven of our SE Asia Dairy Trade Mission, we’re struck by the number of construction cranes that line the skyline as we complete our first day in Kuala Lumpur, Malaysia.

We arrived here in a very early morning, after completing four days in Vietnam, including the 2017 Food and Hotel Vietnam trade show. There we were able to sample our cheeses, in addition to viewing other dairy innovations from worldwide.

Trade shows such as Food and Hotel Vietnam allow for key connections, sample testing, and a look at other dairy innovations produced worldwide including cheese candy, smoked butter, and specially formulated barista milk.

In Malaysia, the building growth is just one indication of the economic growth in this ASEAN nation, where we are seeking new export opportunities for western dairy states.

Today in between drenching rain storms, we visited with importing food distributors, who service the growing segment of high-end restaurants, hotels, and quick serve restaurants.

Our goal is to further the connections we’ve made in the past year, with particular emphasis on artisan cheeses and dairy ingredients. While U.S. dairy is still relatively absent in these emerging nations, the desire for U.S. dairy products is increasingly becoming stronger.


APRIL 26, 2017

A growing population, increasing middle class, and one of the world’s faster growing economies make Vietnam a key country of interest for potential growth in U.S. dairy exports.

The country is the first stop of a Southeast Asia dairy trade mission, now underway. Attended by 14 representatives of dairy processors, supporting agencies and organizations from Oregon, Washington, Utah and Arizona, the mission begins with Food and Hotel Vietnam. The three-day trade event includes the U.S. Dairy Export Council (USDEC) exhibit of which we are a part.

From here, we’ll travel to Kuala Lumpur, Malaysia, and then on to Singapore to complete our 14-day trade mission. With more than 30 meetings, events, and activities scheduled, our goal is to help expand markets for U.S. dairy in collaboration with USDEC, with an emphasis on artisan cheese and dairy ingredients.


RELATED STORIES:

Exploring New Markets for Dairy Exports

Oregon dairy trade mission 2017

As you read this sentence, a delegation of 14 dairy industry and trade representatives from Oregon, Washington, Utah and Arizona are exploring new business opportunities in Southeast Asia. The Oregon Dairy and Nutrition Council organized this dairy trade mission to include Vietnam, Malaysia and Singapore.

The purpose of this mission is to explore new markets and connections for exports of dairy products from Oregon and the other participating states. A full slate of meetings and visits are scheduled with government, retail, factory, trade and logistics contacts, fittingly returning during World Trade Month on May 4.

On a global scale, overall demand for dairy products continues to grow. For example, in the cheese category alone there is a projected 25% volume growth of all global cheese trade by 2021, equivalent to an additional 500,000 metric tons. Most of the projected potential lies with developing countries where growing populations, rising incomes, expansion of the middle class and greater desire for western diets is driving demand.

Dairy is Oregon’s fourth largest agricultural commodity in Oregon by value with a total economic impact of more than a billion dollars. Exports of Oregon dairy products totaled $93,662,000 in 2014. Approximately 80 percent of the dairy products made in Oregon are produced for other domestic or international markets. Previous trade missions have opened doors in South Korea and Japan.

Pete Kent, Executive Director of the Oregon Dairy and Nutrition Council, will be sharing insights from the trade mission on this website and through our social media accounts along the way.

RELATED STORIES:

Every Day is Earth Day for Dairy Farmers

earth_dairy_farmers_care

Earth Day may be celebrated each year in late April, but for Oregon dairy farmers every day is Earth Day on the farm.

Most dairy farm families live and work where they farm. Each day they walk out their back door to take good care of their animals and land. It’s a responsibility they take seriously, and they’re proud of the work they do to bring nutritious food to our tables in a sustainable way.

Dairy farming has become advanced and innovative in Oregon and across the country.  For example, between 1944 and 2007, the dairy industry used 90 percent less land, consumed 63 percent less water and emitted 63 percent less carbon while quadrupling the milk supply. Today, the dairy industry is responsible for less than two percent of greenhouse gas emissions.

The dairy industry is also great at recycling. Almost 20 percent of everything dairy cows eat is an agricultural byproduct inedible by humans. One major byproduct of milking cows – manure – is a valuable resource. Farmers use manure as a natural fertilizer on their crops, and some farms use methane digesters to recycle manure into clean, renewable electricity. Several farms generate solar power, and reusing water many times over is standard practice on today’s dairy farms.

Sustainable diets with low environmental impacts contribute to food and nutrition security and to a healthy life for present and future generations. Dairy provides substantial nutritional value in a single affordable package, has continually reduced its environmental footprint, and has committed to additional improvements industry-wide.

So whether you’re enjoying dairy foods on Earth Day or any day, you can feel good about how they’re made.