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California Almonds: Nutritious, Delicious and in Demand Richard Waycott, President and CEO, Almond Board of California

California Almonds: Nutritious, Delicious and in Demand Richard Waycott, President and CEO, Almond Board of California. May 4, 2010. Overview and Agenda. California Almond Industry Nutrition and Versatility Natick Shelf Life Study In Demand . California Almond Industry.

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California Almonds: Nutritious, Delicious and in Demand Richard Waycott, President and CEO, Almond Board of California

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  1. California Almonds: Nutritious, Delicious and in DemandRichard Waycott, President and CEO, Almond Board of California May 4, 2010

  2. Overview and Agenda • California Almond Industry • Nutrition and Versatility • Natick Shelf Life Study • In Demand

  3. California Almond Industry

  4. The Almond Board of California • Grower-enacted “Federal Marketing Order” established in 1950 • Represents growers and handlers (processors) • “Quasi governmental” • Similar to a non-profit industry association • Under the supervision of USDA • Does not set, track, or quote almond prices • Voluntary 10 member Board of Directors (5 growers, 5 handlers)

  5. 2002 Strategic Vision To be the healthiest specialty crop in the world

  6. Understanding the Continuum PRODUCTION FOOD QUALITY / SAFETY SUPPLY CHAIN MANUFACTURERS / FOOD SERVICE Almond farming in California is considered by all to be a crop that is good for the state and the country, and has a long-term comparative, competitive advantage vs. other countries of origin. A Crop of Choice The use and consumption of almonds is considered essential to global importers, manufacturers, product developers, marketers, retailers and consumers. The Nut of Choice NUTRITION SCIENCE ENVIRONMENTAL ADVOCACY CONSUMERS

  7. Scope of the Industry • Almonds are California’s number one tree nut crop • 6,000 central valley family farms spanning 500 miles • 2009 Crop: 1.615 billion pounds of almonds on 680,000 bearing acres. • Bearing Acres: 2010, 720,000 acres • Total Acreage: 810,000 acres • 100 Almond Handlers

  8. CA Almond Production (Million Lbs) Source: Almond Board of California

  9. Top World Destinations 2009 Source: Almond Board of California, Fiscal Year August-July Basis

  10. Nutrition Research Discover and document health and nutritional benefits Industry On-Going Commitment, Investment Consumer Research Understand consumer attitudes Industry Research Track and improve production Market Research Understanding market opportunities and threats • Heart health Nine clinical studies over the last 13 years have shown that almonds can lower cholesterol as part of a diet low in saturated fat • Weight management Recent studies indicate that almonds may improve satiety and can be eaten without the fear of weight gain • Environmental research • Production research • Technical/Functional research

  11. Nutrition and Versatility

  12. Nutrition Research Program • History • Started in 1995 to substantiate the health and nutritional benefits of California almonds • Set up a scientific committee for review of validity of research proposals and recommends studies for funding • Pursues research relevant to today’s global consumers • Partner with leading universities and institutions around the world • $1-$2M annual investment in research • Key Areas of Study • Nutrient density • Cardiovascular/cholesterol lowering effects • Weight control, fat absorption and satiety • Glucose metabolism and insulin regulation • Role of antioxidants

  13. Almond Health / Nutrition Benefits 1 Serving of Whole Natural Almonds (28g) • Excellent Source Vitamin E (7.4mg AT) • Excellent source of magnesium (78mg) • Good source of protein (6g) • Good source of dietary fiber (3g) • Predominantly unsaturated fat • 14g total fat • 9.0g monounsaturated • 3.5g polyunsaturated • Contains calcium, iron, phosphorous • No cholesterol • 160 calories

  14. Natural Sliced Natural Diced Whole Natural Blanched Whole Advantage of Almond Forms - Versatility Almonds come in a variety of forms to suit diverse application needs. Blanched Slivered Blanched Sliced Blanched Diced Other Forms： Butter, Paste/Marzipan, Oil Almond Meal

  15. Snacks: dry/oil roasted, salty, flavored, …. Chocolate/confectionery: panned almonds, marzipan, almond brittle,… Almond Products Bakery: bread, cake, cookie, biscuit, pie, … Cuisine: appetizer, salad, savory dishes, dessert,… Dairy: ice cream, pudding, cheese,… Cereals: nutty cereals, cereal bars,… Wide Applications – Industry Resources • AlmondBoard.com houses over 2000 foodservice recipes

  16. Shelf Life Study

  17. Almond Forms Pass Natick Evaluation Sensory Results: all parameters show no significant change over storage time, overall quality rating above 5.5 after 36 months (the cut-off for MRE)

  18. Conclusions - Almond Forms Pass Natick Evaluation • Overall sensory and analytical rating acceptable after 36 months at 80F • Natural: whole (PPO), regular sliced • Blanched: whole, regular sliced • Dry roasted: whole • 6 month accelerated shelf storage results presented at IFT 2007; three year storage analytical results presented IUFoST 2008; and three years sensory results presented at IFT 2009 • Findings to be published in Journal of Food Science (waiting publication)

  19. California Almonds: In Demand

  20. Consumers Crave California Almonds Crunchiness, Taste, Overall Liking, and Healthfulness Show General Upward Trend Over Time Source: NA Consumer Awareness, Attitudes & Usage Survey, Sterling-Rice Group

  21. Foodservice Research with Military Chefs • Quantitative and qualitative studies with active military chefs done in conjunction with Culinary Institute of America in spring 2010 • Explored military diners’ wants/needs, military chefs’ menu challenges, and the current and potential future role of nuts such as almonds

  22. Military Chefs’ Top Needs • Satiating ingredients/dishes closely follow taste and nutrition

  23. Almonds Meet Needs for Both Military Diners & Chefs • Primary reason chefs aren’t using almonds more often = dearth of recipes • Key takeaway: wants/needs of military diners and chefs indicate opportunity for senior decision-makers to add more almond options to approved foodservice recipes

  24. California Almonds: Ready for Duty

  25. Almonds Ready For Duty Almonds’ shelf stability 6 Almond forms tested by Natick No barriers to military supply AlmondBoard.com, over 2000 foodservice recipes On the shelf or in the field, years of reliable taste and quality for the troops Almond nutrition Promoting a healthy heart to maximize performance Smart snacking that satisfies hunger and provides high energy Advancing the body’s defenses through antioxidants Almonds are ready for immediate duty in military foods!

  26. Thank You! • For more information, please visit AlmondBoard.com • or contact • Richard Waycott, (209) 343-3215, rwaycott@almondboard.com • (Ms.) HarbinderMaan, (209) 343-3214, hmaan@almondboard.com

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