International Chefs, Restaurant Leaders Get Taste of U.S. Potatoes in Reverse Trade Mission

Potatoes USA hosted a reverse trade mission in October for 24 chefs and key restaurant decisionmakers from 10 major international markets. Participants enjoyed a week-long tour of potato farms and processing facilities across Idaho, Oregon and Colorado, as well as visiting Potatoes USA headquarters in Denver. They learned all that goes into making high-quality U.S. fresh and processed potatoes, from farm to fork. 

• Why it matters: Reverse trade missions are an effective way to encourage international foodservice operators to put potatoes on their menus. During the event, several participants asked for additional resources and expressed their intention to add new U.S. potato menu items at their operations. Potatoes USA expects to see tangible results from this event over the next several months. 

The participants: Participants joined Potatoes USA from Central America, China, the Gulf Cooperation Council, Japan, Malaysia, Mexico, the Philippines, South Korea, Taiwan and Vietnam, representing major foodservice operations and restaurants within their respective countries. 

What they saw: The event focused on the U.S. potato supply chain, with participants visiting: 

• Grant 4-D Farms in Nyssa, Oregon, where they learned about measures taken to ensure the quality and safety of U.S. potatoes, technology used on the farm and in storage, and how domestic growing conditions set U.S. potato products apart from others. 
• The University of Idaho Parma Research and Extension Center, which emphasized the science that goes into producing high-quality, safe potatoes. 
• Mart Produce/Mart Frozen Foods’ fresh packing and frozen processing facility in Rupert, Idaho, which showcased the advanced technology and scale of production in the U.S. potato industry. 
• Miles Willard Technologies, showcasing how dehydrated products are made from whole potatoes. 
• A U.S. potato product showcase, which gave participants the opportunity to meet and make connections with U.S. potato suppliers. 
• A hands-on culinary training led by Chef RJ Harvey, Director of Culinary at Potatoes USA, and Executive Sous Chef Aurora Hollenbeck, allowing the participants to put all the U.S. potato inspiration they gained throughout the week into action—and think creatively about how U.S. potatoes can fit into their menus. 

What they’re saying: Based on post-event surveys,some of the most valuable components of the event were the hands-on culinary training and the tours of the farm, storage facility, fresh packing facility and frozen processing facility. 

• One participant shared: “The field trips were simply mind-blowing, from going to meet the growers, to seeing the facilities, to then going to Potatoes USA HQ and learning even more from RJ and Aurora, every detail of that trip will last with me for a lifetime.”