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U.S. Food Nutrition Promotion Event

The Office of Agricultural Affairs in conjunction with USDA’s cooperators including the Alaska Seafood Marketing Institute, the American Pistachio Growers, the California Almond Board, the Cranberry Marketing Committee, the Florida Department of Citrus, the North Carolina Sweet Potato Commission, SeafoodexportUSA Northeast, the USA Dry Pea and Lentil Council and the US Dry Bean Council organized a health and nutrition event to promote sales of U.S. food and beverage products.  The promotional event showcased U.S. seafood associated with other U.S. nutrition foods to a targeted audience of 200 guests, including chefs from Michelin star restaurants, fine food trade, and journalists. 

 

Video link of U.S. Food Nutrition Promotion Event

 

video

 

 

 

Two speakers – a nutritionist and a sport trainer – gave a short presentation about the U.S. products. One presentation focused on the health attributes of a balanced meal, and the second highlighted the nutritious aspect for athletes and health-focused consumers.  After the presentations the guests proceeded to the Samuel Bernard and Louis XVI salons where chefs used cooking stations for demonstrations.  

 

We have contracted seven chefs to prepare U.S. food products at the event.  They were:

  • Two-star chef Jerome Banctel, restaurant La Reserve, Paris
  • One-star chef Guillaume Goupil, restaurant Le Baudelaire, le Burgundy, Paris
  • One-star chef Loïc le Bail, Hôtel Brittany & Spa, Roscoff, Brittany
  • One-star chef Jérémie Le Calvez, restaurant La Pomme d’Api, Saint-Pol de Léon, Brittany
  • Chef Fabien Mengus, restaurant L’Arnsbourg, Baerenthal, Lorraine
  • Chef Indra Carillo, restaurant La Condesa, Paris
  • Chef Mathieu Pérou, restaurant le Manoir de la Régate, Nantes

In addition, we had four chefs for the desserts:

  • Christelle Brua, pastry chef restaurant le Pré Catelan, Paris
  • Quentin Le Chat, pastry chef restaurant le Jardin Privé, Paris
  • Emmanuel Ryon, Meilleur Ouvrier de France ice cream world champion
  • Stéphan Perrote, marmalade world champion

We have also contracted two speakers to talk about incorporating U.S. food ingredients in a balanced diet:

  • Ysabelle Levasseur,  dietitian-nutritionist
  • Fred Coelho, Sports trainer

 

Economic Situation:  In 2016, imports of U.S. seafood in France were up 4 percent in value to $223 million.  France is a net importer of seafood products as its seafood domestic production represents only twenty percent of total French consumer demand.  During past years, the seafood per capita consumption increased, currently representing about 36 kilograms per year, including 68 percent fin fish and 32 percent shellfish and crustaceans.  In 2016, the United States was France’s fifth largest supplier of seafood products in volume and value, after Norway, Spain, the United Kingdom, Netherlands and China.  U.S. seafood products exported to France mainly consisted of frozen Pollock, cod and salmon, live lobsters, frozen rays, dogfish and scallops. 

In 2016, the United States exports of dried nuts to France accounted for 28 percent in volume of total French imports or an increase of 17 percent over the previous year, for a value of $228 million. In the dried fruits and nuts category, almonds are the leading U.S. product exported to France, valued at $145 million in 2016. Shelled and in shell pistachios are the second-ranked product exported to France, and France also imports significant quantities of U.S. macadamia nuts.  France is the leading European market for U.S. grapefruits, and number three in the world after Japan and Canada with almost 76,000 tons imported in calendar year 2016, valued at $79 million.  France is one of the top worldwide markets for U.S. Great Northern Beans. Significant opportunities exist for U.S. suppliers of dried beans, peas and lentils. In France, in 2016, dry legumes reached a total import value of $220 million.