“We believe it is our responsibility to agriculture and our communities to help growers, both in and out of the field,” said Rob Schrick, Strategic Business Management Lead with Bayer CropScience. “That’s why we teamed with the Potato Council to help growers gain key insights into their customers through new research.”
Opportunities for food-service operators
In restaurants, consumers would like to see potatoes more often as a side plated with an entrée (65 percent). Other areas for growth on the menu include as a main ingredient in appetizers (46 percent), as an à la carte side (44 percent) or as an ingredient in beef entrees and in breakfast entrees, both at 43 percent.
Research also shows opportunities to increase consumption by using potato descriptors to pique consumer interest, with consumers indicating a strong preference (60 percent) for the term “locally sourced.”
Food-service operators indicated the potato items most likely to be added to menus include sweet potato fries (17 percent), baked sweet potatoes (16 percent) and mashed sweet potatoes (15 percent). Items already offered that are most likely to have an increased presence on menus were oven baked/roasted potatoes (36 percent), baked potatoes (33 percent) and regular fries (30 percent).
Webster’s presentation at POTATO EXPO 2013, the largest annual gathering of the U.S. potato industry, followed another Bayer CropScience-sponsored event—social media training for the potato industry and a panel discussion by growers who use social media to enhance relationships and drive sales.
Bayer CropScience’s commitm
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