SEPTEMBER/OCTOBER
2015
WATERMELON UPDATE
IF A CRISIS SITUATION ARISES, CALL 407-657-0261 IMMEDIATELY
SPECIAL THANKS …
Participation is MCM is truly a
team effort including all of the
state queens, coordinators and
NWPB staff. Thank you to NWA
for the generous partnership
and for sponsoring the queens
during our biggest promotion of
the year!
#HoorayforTeamWatermelon
Marine Corps Marathon 2015
Partnering with the National Watermelon Association and each of the
state chapters, this year marked the 3rd annual participation for NWPB
at the Marine Corps Marathon (MCM) in Washington, D.C. October
23-25.
Starting with the two-day Health & Fitness Expo, Team Watermelon
shared recipes and nutrition research showing why watermelon is
nature-made for athletes – offering replenishing electrolytes, like
potassium. Next was the Kid’s Fun Run, a one-mile dash for 3,600 local
kids who raced for free slices of watermelon, followed by the mascot
games where J. Slice competed against other team mascots. The big
race, known as the “People’s Marathon,” was Sunday. It is the third
largest marathon in the U.S., where more than 30,000 athletes
participate annually.
Many runners consider watermelon the perfect post-race food. At 92
percent water and chock full of nutrients, watermelon is a naturally
hydrating food fit for the finish line. That’s the message watermelon
shared during the MCM festivities where the team served a truckload of
healthy watermelon to athletes and families. At the end of a grueling
race, watermelon not only put smiles on people’s faces, it supplied
needed fluids and restored important electrolytes and nutrients.
NATIONAL WATERMELON PROMOTION BOARD
1321 SUNDIAL POINT
WINTER SPRINGS, FL 32708
407.657.0261 office • 407.657.2213 fax
www.watermelon.org
SEPTEMBER/OCTOBER
2015
NWPB INVESTS IN CUTTING, YIELD &
STORABILITY STUDY
To better understand cutting, yield and shelf life of watermelon, the NWPB conducted a cutting, yield, and
storability study throughout summer 2015. The Board worked with the Food Innovation Center, a part of
Oregon State University, to conduct the research. Fruit was sourced from industry members in Oregon.
First, six chefs and retail food handlers were selected. The six included representatives from Sheridan Fruit
Company, Whole Foods, Moberi, Pale’s Place, Oregon Health & Science University and Oregon Convention
Center. Those representatives were then observed cutting watermelon. Lastly, they took part in an interview
about using watermelon. Some key takeaways from the interviews included:
• All but one organization use watermelon year-round.
• Between the six interviewees, there are many different uses for watermelon:
o Most use watermelon in beverages in addition to fresh.
o Other primary usage included fresh cut, salads, garnish, protein accompaniment, fruit plate or
bowl, etc.
• After watermelon is cut the rind is composted or pickled – great food waste message for the industry.
Between the six organizations, they used four different cutting methods. The cutting methods were evaluated in
the lab based on time to cut and yield. Once the best method was defined, there were 50 watermelons from three
key sizes analyzed: 36, 45, and 60. This is the cutting method to receive the yield as stated below.
Cutting Method
1. Wash hands and watermelon
2. Set up work station, sanitizing work area
3. Put on gloves (1)
4. Start by cutting the watermelon ends off (2)
5. Set watermelon on one of the cut ends, giving the melon a base of support (3)
6. Take a large sharp knife at an angle, set it where the white rind meets the red flesh on the top of
the cut watermelon, begin to cut the rind off (3 & 4)
7. Use the rind as a guideline, continue to cut off until the watermelon is rind free (5)
8. Trim any excess rind off the watermelon
9. Cut the whole watermelon into one inch thick disks, width ways (6 & 7)
10. Lay half of the disks face down (8)
11. Again, cut one-inch strips; try to push the smaller melon disks to one side to increase the amount of
cubes that are similar in size and shape (9 & 10)
12. Then lengthwise cut more one-inch strips (11)
13. Break apart with hands and cubes will form (12 &13)
SEPTEMBER/OCTOBER
2015
STUDY CONTINUED…
Shelf Life
Once cut, the fruit was tested for shelf life.
The 36-count watermelon was still edible
at day 7 and had a 7-day shelf life. The 45and 60-count watermelon sampling and
microbial study showed that the
watermelon was still edible at day 4 and
had a 4-day shelf life. Food Innovation
Center researchers suggested further shelf
life research due to the 36-count being
received refrigerated and the 45- and 60count received at ambient temperatures,
which could explain the shelf life
discrepancy. Additionally, researchers
stressed the need for education about
washing the outside of the watermelon
before cutting the fruit.
FNCE NASHVILLE
The Food & Nutrition Conference & Expo is the largest annual
meeting of the Academy of Nutrition and Dietetics, designed for
food and nutrition professionals by their peers. With educational
sessions, lectures, briefings and culinary demonstrations, FNCE
brings members, professionals and the media together.
Attendees learn to immediately apply skills, education and
cutting-edge research to improve practice and performance in
their workplace. Case studies and best practice examples are
provided in critical areas of dietetics, such as medical nutrition
therapy reimbursement, regulation and compliance monitoring,
disease management and prevention and evidence-based practice.
Watermelon health messages resonate very well within this arena
of influencers.
NWPB’s Megan McKenna
and Stephanie Barlow talk
watermelon with food and
nutrition professionals.
The Expo showcased more than 400 vendors exposing over 9,000
attendees to innovative watermelon usage ideas, seasonal
applications of watermelon recipes and more.
2015
SEPTEMBER/OCTOBER
RETAIL DISPLAY CONTEST
NWPB received over 100 display contest entries from all over the United States and Canada. Entries
are judged components such as shopability, creativity, and use of POS, to name a few. This year did not
disappoint in entries and creativity! This year’s National Watermelon Display Contest Grand prize was
awarded to the Key West NAS Commissary in Florida. Their display entry featured an excellent use of
patriotism and included an area that highlighted watermelon’s versatility. The Grand prizewinner
received $1,000 and the opportunity to attend the National Watermelon Association convention in
New Orleans, Louisiana in February 2016. Congratulations to all participants on a job well done! For a
complete list of winners or more information on how retailers can enter next year’s contest, please
contact Juliemar Rosado at jrosado@watermelon.org or (407) 657-0261 ext. 208.
Display Contest Winner
Roundtable Session
Retail Account Manager Cece Krumrine, Jeff
Cady with Tops Market and Stephanie Barlow
at the NEPC Show
NEW ENGLAND PRODUCE SHOW
NWPB returned as exhibitors to the New England Produce Council’s annual floral and produce expo,
NEPC by the Sea, held in Chatham, Massachusetts in early September. The show provided the perfect
setting to engage with retailers and attendees about materials and information NWPB has available.
This year's expo also offered a terrific agenda that included a Nutrition Marketing Seminar focused on
utilizing retail dietitians in produce marketing. NWPB Director of Retail Operations & International
Marketing Juliemar Rosado was invited to and participated in a Career Pathways session hosted by
PMA’s Foundation for Industry Talent entitled “a day in the life.” During the roundtable session, she
was asked to share some of her daily job responsibilities, details on what she loves about her job, as well
as field questions from students and faculty.
SEPTEMBER/OCTOBER
2015
2016 WATERMELON CONVENTION DATES
Texas Watermelon Convention November 13-14, 2016 Doubletree Hotel – McAllen, Texas Contact
Barbara Duda for information at bcduda62@yahoo.com
South Carolina Watermelon Association January 15-17, 2016 Francis Marion Hotel – Charleston,
South Carolina Contact Angela Chappell for information at Angela@CoosawFarms.com
Florida Watermelon Association January 15-17, 2016 Renaissance Tampa International Plaza Hotel –
Tampa, FL Contact Patty Swilley for information at patty@flfwa.com
Western Watermelon Association January 16, 2016 New York New York Hotel – Las Vegas, Nevada
Contact Tashi Zouras for information at tashi@gardikas.com
Georgia Watermelon Association January 29-31, 2016 King & Prince Hotel – St. Simons Island,
Georgia Contact Dawn Cheplick for information at dcheplick@asginfo.net
Mar-Del (Maryland-Delaware) Watermelon Association February 5-6, 2016 Hyatt Regency
Chesapeake Bay Resort – Cambridge, Maryland Contact Michelle Wright for information at
mardelmelon@hotmail.com
Alabama Watermelon Association February 12-13, 2016 Beau Rivage Casino Resort – Biloxi,
Mississippi Contact Marti Smith for information at marti_s_63@hotmail.com
National Watermelon Association, Inc. February 24-27, 2016 Hyatt Regency New Orleans – New
Orleans, LA Contact Nicole Schrader for information at nicole@nwawatermelon.com
Illiana (Illinois-Indiana) Watermelon Association March 5-6, 2016 French Lick Springs Hotel & Casino
– French Lick, Indiana Contact Jill Frey for information at illianawatermelon@gmail.com
North Carolina Watermelon Association March 11-12, 2016 Holiday Inn Sunspree – Wrightsville
Beach, North Carolina Contact Cathy Price for information at cathy@seasag.com
SEPTEMBER/OCTOBER
2015
UNITED FRESH - THE WASHINGTON CONFERENCE
The Washington Conference is the produce industry’s annual gathering for
strategic, face-to-face dialogue with key members of Congress, their staff
and top regulatory officials. Attendees engage in education sessions with
top policy experts on the issues of the day. The event also includes
various networking activities with fellow industry leaders. The main issues
discussed included:
· School Nutrition policy
· Drought legislation
· Immigration reform
· Transportation
While the National Watermelon Promotion Board is prohibited from
speaking on the issues to members of Congress (lobbying), being in
attendance and staying educated on the issues that affect watermelon and
all of fresh produce is very important.
Where will NWPB
be next?
US. Agricultural Export Development Council Conference
– Baltimore, MD – November 16th – 19th
New York Produce Show & Conference –
New York, NY – December 1st – 3rd
The NWPB’s fall board meeting and
crisis communication training was held
on Saturday, November 7 at 9:00 a.m.
at the Hyatt Regency International in
Orlando, Florida.
th
Culinary Institute of America Worlds of Healthy Flavor –
St. Helena, CA – January 20th – 22nd
SEPTEMBER/OCTOBER
WATERMELON UPDATE
If you’d like to receive the update electronically, please email:
info@watermelon.org
National Watermelon Promotion Board
1321 Sundial Point
Winter Springs, FL 32708
2015