From:  
Ketchum
On behalf of the California Dried Plum Board
1050 Battery Street
San Francisco, CA 94111
           
FOR IMMEDIATE RELEASE
 
California Dried Plum Board Launches New Website

User-friendly updates make www.CDPB.org more convenient and informative.
 

Sacramento, Calif. (July 5, 2007) – The California Dried Plum Board announces the launch of its updated Web site, www.californidriedplums.org.  Each of the site’s four sections, Consumer, Industrial, Foodservice and Media, will feature new content.

 “We are excited to provide consumers with this valuable information in a fresh, user-friendly format. The site’s diverse sections provide something for everyone — from students to moms or professionals,” said Rich Peterson, executive director of the California Dried Plum Board.  “Additionally, we’ve updated our recipe section and nutritional information for each recipe.”

The Web site address, www.californiadriedplums.org, will remain the same and the updated site went live on July 2.

By logging on to www.californiadriedplums.org, site visitors will have a chance to win a California Dried Plum Board prize pack by answering the following questions:
  1. When a labor shortage hit California in 1905, what was brought from Panama to help growers during harvest?
  2. The California Dried Plum Board provides healthy and delicious recipes such as Dried Plums Steeped in Jasmine Tea with Yogurt. Please name one other fat-free recipe on CDPB.org.
  3. A prune plum tree produces up to 300 pounds of fruit. How many pounds of fresh fruit does it take to produce one pound of dried fruit?
Entrants may submit their answers at www.californiadriedplums.org by clicking on the Contact Us link at the bottom of the home page. The first 100 respondents to correctly answer the outlined questions will win a California Dried Plum Board messenger bag and leather CD case.

 The site’s four sections have been updated as follows:
  • Consumer: This section of the site will feature new recipes with corresponding updated nutritional information. Recipes have also been grouped into categories such as “kid-friendly” or “low-fat” so it is easier for consumers to find exactly what they’re looking for. The new site will also have easy access to two informative digestive health web sites: www.tummywise.com and www.digestivehealth.org.  On www.tummywise.com, consumers can find recipes and the latest on digestive health issues, while www.digestivehealth.org focuses on providing valuable resources for nutrition and health professionals.
  • Industrial: Those viewing the site will find an updated list of packers in the industrial section as well as new research and technical bulletins, with most in PDF format for easy downloading and printing.
  • Foodservice: This area of the site features a new subsection for healthcare and institutions that are primary foodservice users of dried plums. A list of the most popular dried plum recipes used by healthcare professionals has also been added to the introductory page of this section to simplify navigation.
  • Media: This section of the site will include press releases, including Governor’s Proclamation Encourages Californians to Incorporate Dried Plums into their Nutritional Regimen and Building Strong Bones With Dried Plums: What Men Need to Know.
 
Consumers can find recipes featuring California Dried Plums, such as Dried Plums Steeped in Jasmine Tea with Yogurt by clicking on Recipes at www.californiadriedplums.org.

Dried Plums Steeped in Jasmine Tea with Yogurt
Serves: 6
 
Ingredients:

2 tablespoons jasmine tea leaves
1/4 cup sugar
1/2-inch slice fresh ginger
1 1/2 cups pitted California dried plums (about 9 ounces)
1 1/2 tablespoons honey
1 1/2 cups Greek-style or drained non-fat yogurt
1 cup fresh raspberries
1 tablespoon chopped crystallized ginger
 
Directions:

In saucepan, bring 2 cups water to simmer. Remove from heat; add tea. Steep 5 minutes. Strain, discard leaves and pour tea back into rinsed saucepan. Add sugar and fresh ginger, simmer about 10 minutes or until reduced to 1/2 cup. Remove ginger; add dried plums. Cover and let sit at least 15 minutes. Stir honey into yogurt. Divide yogurt among 6 bowls; top with dried plums and steeping liquid. Garnish with raspberries and crystallized ginger.

Tip: To make 1 1/2 cups drained yogurt, line strainer with paper coffee filter; set over bowl. Place 3 cups non-fat yogurt in filter, cover with plastic wrap and place in refrigerator to drain for at least 4 hours. Discard liquid that drains from yogurt.
Nutritional Information Per Serving: 218 calories; 0 g fat; 2.5 g cholesterol; 73 mg sodium; 50 g carbohydrates; 3 g fiber; 6 g protein; 333 g potassium

About the California Dried Plum Board (CDPB): The CDPB represents 1000 dried plum growers and 21 dried plum packers under the authority of the California Secretary of Food and Agriculture.  Revered as part of California’s rich history, the dried plum remains a vital player in California’s economic wealth. A convenient, healthy snack for today’s busy lifestyle, California produces 99 percent of the United States’ and 60 percent of the world’s supply of dried plums.
 
 
Media Contacts:

Shereen Mahnami, Ketchum, 415-984-6159; shereen.mahnami@ketchum.com

Janeen Romley, Ketchum, 415-984-6216; janeen.romley@ketchum.com

Rich Peterson, Executive Director, CDPB, 916-565-6232; rpeterson@cdpb.org