Pear Bureau Northwest to educate foodservice industry at PMA's upcoming foodservice show
by | July 28, 2010
With the goal of providing "geek-level" knowledge of fresh pear usage and
handling to foodservice operators and distributors, the Portland, OR-based
Pear Bureau Northwest has developed a mini seminar, How to Become a Pear
The seven- to 10-minute educational presentation will be conducted by the
Pear Bureau Northwest at booth No. 79 at the Produce Marketing
Association's foodservice expo Aug. 1 in Monterey, CA.
The entertaining presentation will help attendees learn about the many
Northwest pear varieties, seasonality and their versatility on the menu, and it
will also show the importance of proper ripening and handling of fresh pears,
citing the findings of recent consumer sensory research. Held every hour on
the hour from noon through 4 p.m., attendees will have several opportunities
to participate in the brief seminar. To sweeten the deal, a prize drawing will
be held after each presentation.
“This short presentation is designed to engage attendees in a fun and
memorable way, and we’ll cover the key points that foodservice operators and
distributors need to know about fresh pears,” Cristie Mather, director of
communications at Pear Bureau Northwest, said in a July 21 press release.
“We’re going to have fun with this, and we hope to inspire some 'a-ha’
moments in the process.”
Additional resources will be made available to attendees at the expo,
including recipe card sets that feature recipes for all day parts, availability
charts and educational materials that detail pear ripening procedures.
The Pear Bureau Northwest is a non-profit marketing organization established
in 1931 to promote, advertise and develop markets for pears grown in the
states of Washington and Oregon under the “USA Pear” logo. The bureau
represents more than 1,600 growers and 55 packers who produce
approximately 84 percent of the nation’s fresh pear crop, and it develops
national and international markets for Northwest pear distribution.