Korean nutrition panel explores state's potatoes
Korean nutrition panel explores state's potatoes
MOSES LAKE — When they next talk about U.S. potatoes in Korea, they're going to do it with some hands-on experience.
Last week, the United States Potato Board led its newly formed nutrition panel through the Pacific Northwest, in order to enhance their understanding of the U.S. potato industry.
The panel, in a cooperative effort by the board and the Washington State Potato Conference, visited the Food Innovation Center and Oregon Health and Science University Food Service facilities, and also spent time seeing how Washington potatoes are grown, stored and processed.
"People are always amazed at how vast United States agriculture is," said Meredith Myers, communications manager for the board. "For them to actually get into the fields and see that this is a natural product, that's important for them to see."
Panelists saw how potatoes are being used in health care settings in order to get a better idea of the value of the agricultural product.
"They're going to go back to Korea and they're going to be educated about U.S. potatoes, because they have had an up close and personal experience seeing the fields, talking with other nutritionists about the nutrient benefits of potatoes and what can be done with potatoes in a large number of settings," Myers said. "They can echo the fact of how good potatoes are for any diet, not just an American diet, but a Korean diet, an Asian diet or whatever."
The trip is also good for Washington growers, since the state sends so many processed potato products to Korea, she added.
"(The panelists are) in Washington because it's a huge exporter of potatoes," she said, adding that another reason is the amount of diversity in the industry — processors, large growers, storage and packaging facilities. "This is just an absolutely perfect forum to have this type of a tour."
"It was very impressive," said panelist Mee-Sook Lee, while in the midst of the tour. "It's very organized and high technology."
At OHSU, she learned about preparation of food for patients, she said, with food prepared up to five days in advance and stored.
"We don't usually do that," she said.
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