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GOURMET NEWS DECEMBER 2014 www.gourmetnews.com GENERAL NEWS 7 Gift Baskets Continued from PAGE 1 basket together can be as simple as pairing an elegant colander with olive oil, pasta and sauce. Using the colander as the base eliminates the need for a basket as well. Just add a lovely bow for a thoughtful gift. "Think about the products themselves that retailers have and how baskets are not a requirement, especially for those who have culinary types of products," says Fra- zier. "You have the woks and the bowls for mixing, pots and pans, anything with that cavity inside of it, whether it's shallow or deep. You're saving money right there by not buying baskets per se." Frazier recom- mends retailers try focusing on a single kitchenware item and then adding more inexpensive edi- ble products that fit together under a common theme. For example, pair Cuisipro's Ice Cream Scoop and Stack with delicious sweet sauces and toppings in an ice cream bowl for an easy-to-make ice cream-themed basket. Retailers can make their gift basket busi- ness even more budget-friendly by looking for savings on supplies. Col- lect the excess packaging materials that inventory arrives in. Packing paper can be wadded up to fill basket bases, and packaging shred can be reused. Cellophane that sometimes comes with packages can also be put to use again by shredding it in a regular office shredder and using it as a clear filler. Combine shredded cello- phane with colored shred to instantly convey glamour. Small touches such as a decorative bow will go a long way in terms of presentation, Frazier says. However, this too is in area where retailers can save money and time. Rather than ex- erting the effort making custom bows by hand or teaching staff how to do so, premade pull bows can be used for an equally dramatic effect. "Doing this will save time and keep employees … on the selling floor instead of in the back room making bows and getting frustrated," she said. "Making gift baskets is a mostly joy- ous occasion and certainly it's joyous around the holidays, so you want everyone happy, in- cluding your staff. You can allow them to be creative but not have to learn a new skill on a tem- porary basis." Since presentation is everything, place an as- sembled gift basket next to the cash register, on display in a window or on a shelf to let customers know that it is an option, while also attract- ing more business. Doing so will give cus- tomers ideas about who they might like to give one to or prompt a conversation about further options. "Customers are looking for the wow factor in whatever they select … That's not only for individuals, but for people who represent the corporate world," says Frazier. "Once a representative sees a gift basket appropriate for their client, there's a very good chance that they will want multiples of that same gift. So creating gift baskets and having them prominently on shelves, even at the cash register – if ap- propriate and there's enough room – re- ally encourages the customer and convinces them to speak with you, the re- tailer, about making duplicates. So that sells more inventory." GN The U.S. Department of Agriculture re- sponded last week to a legal petition from 20 farm, consumer and environmental groups by reinstating some authorities of the National Organic Standards Board, while continuing to limit the Board's advi- sory authority. The NOSB was established by Congress in 1990 to operate as a per- manent independent authority. In May of this year, the U.S. Department of Agricul- ture reauthorized the Board under the Federal Advisory Committee Act as it is required to do every two years by law. Changes made to the charter, however, mistakenly re-categorized the NOSB as a time-limited advisory board subject to USDA's discretion, ultimately narrowing the Board's responsibilities. Beyond Pesticides, Center for Food Safety and other organic farm and con- sumer groups filed a petition in June de- manding the National Organic Program, a program within USDA, amend the charter to properly reflect the role of the NOSB. In September, the agency agreed to change the charter to reflect the permanence and au- thority of the Board. Petitioners also requested that changes to the description of the NOSB's duties be amended to indicate the full breadth of re- sponsibilities outlined in the organic statute. USDA rejected that request, stating in its official response, "The USDA is re- sponsible for administering the organic program and sets the agenda that defines the advice requested from the NOSB on OFPA implementation." "We are very pleased that the USDA rec- ognizes its error in describing the NOSB as a committee that would expire in two years. However, we strongly disagree with the Agency's inappropriate limiting of NOSB re- sponsibilities in any way that conflicts with the organic law and intentions of Con- gress," says Aimee Simpson, Policy Director and Staff Attorney for Beyond Pesticides. "Congress determines the mandatory du- ties of the NOSB, not the USDA or regula- tory agenda," added Paige Tomaselli, Senior Attorney for the Center for Food Safety. "Thanks to the attention and diligence of organic farm and consumer groups, we have ensured the continuing authority of the independent board." The NOSB, appointed by the NOP, is comprised of a wide swath of organic inter- ests, including farmers, consumers, envi- ronmentalists, processors, a retailer and a certifier. It is charged with a number of spe- cific duties, including but not limited to es- tablishing and renewing the list of synthetic and non-organic materials allowed to be used in organic production. Groups that signed on to the petition in- cluded: Beyond Pesticides, Center for Food Safety, The Cornucopia Institute, Food & Water Watch, Equal Exchange, La Mon- tanita Co-op (New Mexico), Maine Organic Farmers and Gardeners Association, Mid- west Organic and Sustainable Education Service, Northeast Organic Dairy Producers Alliance, Northeast Organic Farming Asso- ciation, Organic Consumers Association, Organically Grown Company, Organic Seed Growers and Trade Association and PCC Natural Markets. GN Organic Farm and Consumer Groups Achieve Partial Victory to Protect National Organic Standards More than half of olive oil users agree choosing an olive oil is confusing, because they are not sure what is important. In fact, only 25 percent say they are "very knowl- edgeable" about olive oil, according to a new study conducted by the North Ameri- can Olive Oil Association of more than 2,000 olive oil users. Currently only four in ten U.S. consumers use olive oil, account- ing for about15 percent of the retail volume sales compared to other cooking oils. "There remains a lot of work to be done to help make olive oil a mainstay in kitchens across the U.S.," said Eryn Balch, Executive Vice President of NAOOA. "The nation's top food and nutrition experts have embraced the health messages about olive oil already. Now we hope they'll be a key part of addressing consumer confusion, de- bunking myths and fostering a better un- derstanding of olive oil's taste, versatility and well-documented health benefits." According to the NAOOA, many U.S. olive oil users lack knowledge when it comes to olive oil uses and health benefits. Only six percent know the color of olive oil is not related to the quality. A mere 15 per- cent understand light-tasting olive oil does not have fewer calories than other olive oils. And only one in four regular users knows that unlike wine, olive oil does not get better with age. "Our aim is to help food and nutrition experts do what they do best - translate from the textbook to the table and debunk myths that persist, as well as be sure they are aware of new confusion from the dis- tracting California regulations," said Balch. Understanding the different olive oil types and usage occasions are paramount to increasing consumption. Consumers should know that extra-virgin olive oil is the most flavorful olive oil, with an unlim- ited range of flavors spanning from smooth and subtle to peppery and pungent. A fin- ishing drizzle of extra-virgin olive oil can enhance the texture, taste and aroma of food. Olive oil, sometimes referred to as "classic" or "pure" olive oil, has a milder flavor with just a hint of fruitiness. The subtle flavor of olive oil makes it a perfect everyday cooking oil and easily adapts to a number of cooking methods such as grilling, sauteing, roasting, frying and bak- ing. Light-tasting olive oil is almost flavor- less, bringing the benefits of olive oil to recipes without influencing the overall taste. Light-tasting olive oil is the perfect choice when looking for an oil that will not alter the flavor of a dish. NAOOA is sharing a number of tips with food and nutrition experts to help make it easier for them to inform the public about purchasing quality olive oils to fit cooking and baking needs, including deciding how olive oil will be used - whether to enhance flavor, for everyday grilling or sautéing or as a baking ingredient. GN New Study Shows Most Americans Confused on Olive Oil Benefits, Terminology and Uses

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