Sorrel Pesto: The Positive Implications of Sorrel as a Substitute for Basil in Pesto Production

Sorrel Pesto: The Positive Implications of Sorrel as a Substitute for Basil in Pesto Production

Summary

Work on the grant is going well but slightly behind schedule.  This is mostly due to the fact that PI had to travel outside the country on a family emergency for the entire month of December and could not work on the grant during this period.  Since his return, work has continued.  

Here are two documents created for the interviews w pesto makers. 

sorrel- what is it? sorrel- why use?

Work will continue as planned this spring and summer and should continue on schedule, hopefully without delays.

So far, the pesto makers that i have interviewed have not been very familiar with sorrel and have had a mostly positive response to it.  This will be detailed in the responses once all the pre & post surveys have been completed. 

Objectives/Performance Targets

These are the objectives that should have been completed to date with comments regarding each.

1. PI will design informational materials about sorrel for local pesto producers consisting of nutritional
information and benefits of using sorrel instead of or in conjunction with basil. Benefits for the pesto
producer including reduced labor (less processing work), year round availability, and reduced costs. An
initial survey would also be designed to understand pesto producers’ level of experience with sorrel prior to
participation in this project. Technical advisor will help with design of survey (May 2016­ July 2016).

This has been completed.  See two attachments in the summary section.  

2. PI will set up meetings with 5 local pesto producers to discuss using sorrel for their pesto, provide them
with promotional materials and free samples of sorrel to try in their facility. PI will listen to their priorities
and concerns regarding their pesto operation and with help of technical advisor, will design an exit survey
to be implemented at the next stage. (August – November 2016).

PI has met with 3 local pesto producers and is in the process of arranging two more meetings w local producers.  Locating pesto producers and getting them to participate has been more difficult than expected.  PI is considering offering a gift certificate or other reward for participation in the grant research.

3. PI will implement exit survey with 5 pesto producers to obtain as much information as possible regarding
the use of sorrel in their business. Based on this feedback, PI will refine informational materials and in
preparation to contact a second set of pesto producers. (December 2016­ January 2017)

PI has completed exit survey with one pesto producer and 2 others will be completing this soon.

Accomplishments/Milestones

This part is not relevant to grant work for 2016.  This will be more relevant to 2017 and 2018 grant work.

Impacts and Contributions/Outcomes

This part is not relevant to grant work for 2016.  This will be more relevant to 2017 and 2018 grant work.

Collaborators: