September 2013 American Pistachio Growers eNews

Pistachio Harvest in the News

APG’s Brand AmbassadorMiss California Runner-Up in 2014 Miss America Pageant

ACP Figures for 2012-2013Crop Released

British Ale Lovers Go Nuts for American Pistachios

Pistachio Party at Clovis Farmers Market

The 2012-2013 pistachio harvest kicked off with pistachio farmers throughout California, Arizona and New Mexico literally shaking the nuts off their trees. Over the course of several weeks, millions of pounds of pistachios will be processed, roasted and shipped all over the world. With the pistachio harvest underway, APG is busy conducting interviews and sharing the good news about pistachios.

Recently APG’s Executive Director Richard Matoian was interviewed by ABC30 (KFSN) about the upcoming harvest. To watch the interview on ABC30 Fresno, click here.

APG’s brand ambassador Miss California, Crystal Lee, won runner-up in the 2014 Miss America pageant. She competed against fi fty-two other women representing the United States, including the District of Columbia, Puerto Rico and the Virgin Islands. A San Francisco native, Miss California is fl uent in Mandarin and Cantonese, and obtained a Bachelor of Arts and a Master’s degree from Stanford University in four years. Her talent is ballet and her platform is “Women in STEM” (Science, Technology, Engineering and Math).

The Administrative Committee for Pistachios (ACP) shipments were announced on September 12, with the following fi gures to report for the 2012-13 crop year (September 1, 2012 to August 31, 2013):

Overall shipments are up by 2.9%: 460,609,751 pounds shipped both domestically and internationally • Domestic shipments were down 3.4% over the previous year: 170,483,531 vs. 176,450,187• Export shipments were up by 7%: 209,126,220 vs. 271,106,460 • Western European shipments have rebounded with an 11,000,000 pound increase over the previous year. • China/Hong Kong, as a single country, continue to lead in export shipments with 122,425,328 pounds being • shipped during 2012-2013.

More specifi c data can be found on the ACP website at www.acpistachios.org.

Over 51,000 ale lovers attended the Great British Beer Festival held at London’s Olympia, August 13-17. Hosted by the Campaign for Real Ale, the festival’s goal was to get more consumers drinking beer with more of their favorite foods.

With over 8,000 different ales brewed by more than 1,000 British breweries, there is a huge range of fl avors to match just about any dish or snack. To help demonstrate how real ale can be paired with a variety of pub snacks, the Great British Beer Festival hosted the fi rst ever “Nuts & Beer” tutored tasting sessions.

American Pistachio Growers and Beer Sommelier Jane Peyton joined the effort and hosted six “Nuts about Beer” tasting sessions highlighting the snacking occasions of pistachios and beer as well as the health benefi ts of both. They also paired different beer styles with different fl avored American pistachios including teriyaki, garlic and thyme. Attendees were given samples of pistachios and recipes for each of the fl avors tasted. Over 450 consumers attended the testing sessions. According to Peyton, “In Britain, real ale is back in fashion and ‘beer and food’ matching is popular. By raising the profi le of beer and food pairings, the Great British Beer Festival hopes to encourage thousands of beer lovers to start spreading the word to their friends and local pubs all across Britain.”

Participation in the beer festival resulted in extensive media coverage for APG, reaching over 5 million consumers through pre-promotional activities and published interviews with Jane Peyton. APG’s logo was also included on the festival’s website, tasting tickets, and on posters and banners in the festival’s tasting rooms.

Over 5,000 hiking destinations, previews of the latest in hiking gear, and expert advice on topics ranging from how to pack your backpack to what foods are best to eat when hiking attracted over 35,000 to TourNatur - Germany’s popular hiking and trekking fair. Held from September 6-8 in Düsseldorf, more than 2,000 APG sample packs and nutritional fl yers were distributed.

Nearly 160 professionals and 22,000 amateur cyclists competed in the Vattenfall Cyclassics, while 800,000 spectators cheered them on. American Pistachio Growers provided the athletes and the guests in the VIP lounge with healthy pistachio sample packs.

Germany’s Women’s Run Series covers the four German cities of Hamburg, Frankfurt, Cologne and Munich. Due to popular demand, American Pistachio Growers sample packs were included in race goody bags for the second running season. An established sporting event, the race attracted a large audience, the local media and widespread coverage for APG sponsorship of the event.

The 2013 Men’s Health Urbanathlon in Hamburg was sold out in a record-breaking four days. Athletes who missed the registration had a chance to participate in APG’s raffl e to win one of ten race entries promoted in the popular magazine Laufen.de. Over 4,500 fi tness enthusiasts participated in the Urbanathlon’s 12K run obstacle course with 13 obstacles and more than 1,000 stairs reaching over 820 feet high.

“Powered by Health” was the slogan of this year’s Frankfurt Triathlon, in which more than 1,700 athletes competed on August 4. American pistachios perfectly complimented this year’s race initiative to raise awareness of stroke prevention. A Pennsylvania State University study published June 2012 in Hypertension, the American Heart Association journal, reveals that including pistachios in a healthy diet may positively reduce the body’s response to the stresses of everyday life.

International Congress of NutritionSeptember 15-20, 2013, Granada, Spain

Annapoorna World of Food IndiaSeptember 23-25, 2013, Mumbai, India

Academy of Nutrition & Dietetics Food Nutrition Conference & ExpoOctober 19-22, 2013, Houston, Texas

International Food Editorial CouncilOctober 28-30, 2013, Portland, Oregon

Yield: 4 Servings

Ingredients:2 tablespoons pistachio paste

Scotch Eggs6 ounces beef, ground 80/20 2 egg yolks 1 piece orange (zest) 1 tablespoon juniper berry, crushed1 tablespoon oregano, chopped 1 cup fl our2 eggs2 tablespoons soy milk 1 cup Panko bread crumbs½ gallon peanut oil1 tablespoon vinegar1 tablespoon salt

Finish with 1 tablespoon extra virgin olive oilBlack pepper to taste

Ginger Tomato Ketchup½ ounce ginger, peeled and chopped¼ ounce garlic, peeled and crushed¼ ounce Tamarind paste1½ ounces brown sugar1 teaspoon Worcestershire sauce1 ounce tomato paste4 ounces canned peeled tomatoes¼ ounce hot mango pickle

Method:Scotch EggsBoil two eggs in a pot with vinegar and salt over high heat for 14 minutes. Shock the eggs in ice water. Peel and then dry with kitchen towel. Measure 3 ounces of ground beef and season with orange zest, oregano, crushed juniper berry, salt and black pepper. Make a thin patty and embrace the eggs to the shape of large eggs. Bread with fl our, egg yolk and soy milk mixture, crushed Panko bread crumbs twice and fry with peanut oil at 375 degrees until golden brown. Place in the oven for 10 minutes at 375 degrees. Remove and let rest.

Ginger Tomato KetchupIn a pot, boil all the ingredients, simmer for 20 minutes, and let cool.

Salad Toss Frisée, asparagus, carrot, salt and pepper with red wine vinaigrette. Sprinkle with chopped pistachios.

Presentation: Spread pistachio paste on a plate. Cut the Scotch Eggs in half and arrange 4 pieces on top of pistachio paste; drizzle with extra virgin olive oil. Finish with cracked black pepper. Serve with salad and ginger tomato ketchup.

Frisée Salad1 cup Frisée2 pieces asparagus, thinly sliced½ piece carrot, thinly sliced½ cup pistachios, toasted and chopped1 tablespoon red wine vinegar3 tablespoons extra virgin olive oilSalt and black pepper to taste

Come join APG and the pistachio industry at the Pistachio Party in old town Clovis, during the Clovis Farmers Market, on Friday September 27 from 5:30 to 9pm. This is APG’s third year sponsoring the “last Friday night” of the Farmers

Market to celebrate all things PISTACHIO! Various fl avors of pistachios, along with free sample bags of pistachios, will be given away. Chefs from The Institute of Technology Culinary Academy will be creating and sharing pistachio dishes

for the audience to sample and market vendors will be selling their own delicious pistachio treats as well. For more information, visit oldtownclovis.org