National Ice Cream Retailers Association

Transcription

1 MAY $25.00 National Ice Cream Retailers Association NICRA SUPPLIER MEMBER SPOTLIGHT THE CACOA TREE by Rod Oringer I. Rice & Co., Inc. The cacoa-tree is classified among the sterculiaceae. Its trunk is lined with horizontal branches and vertical suckers and has a tap root capable of attaining 2 meters in depth. The tree sprouts large leaves (40 cm x 15 cm as a rule) several times over the year and produces hermaphrodite flowers (male and female organs on the same flower) that blossom the entire year. The life span of the flowers is short, only about 48 hours and on average only one in 500 succeed in producing a fruit. Four to six months elapse between the fertilizing of the flower and the full ripening of the fruit. The fruit is called the cacoa-pod. It hardens while ripening and depending on the region if the young fruit is green it will turn yellow, whereas the red-purple cacoa-pods turn orange. Each pod contains about 40 seeds, the actual bean. On average, 20 fresh cacao-pods provide 1 kg of dried beans. An annual yield of tons of dried beans per hectare is considered good. Once the fruit is picked and opened the beans are fermented. The fermentation operation kills the bean, gets rid of its mucilage and brings about profound changes in the beans chemical composition. Fermentation reduces the degree of bitterness and astringency and in particular leads to the development of precursors responsible for the flavor. These substances will enable the chocolate flavor to develop after roasting. Once fermented the beans are preferably sun-dried in an effort to reduce the moisture content to 5 7%. Once the beans are cleaned and are free of stones, pod fragments, metal particles, dust, etc and sorted they are roasted. Like coffee, cocoa does not acquire the richness of its color and the fullness of its flavor until it is roasted. A strong IN THIS ISSUE The Cacoa Tree by Rod Oringer...1 Save 20% to 25% on Constant Contact...2 Butter Prices...2 The Comfy Cow Makes Official Derby Ice Cream...3 Jamie Turner to Keynote NICRA Convention...3 Herbert Family Received Award...4 Ashby s Sterling Ice Cream Adds Two Distributors...4 What s NICRA...6 Enter Ice Cream Clinic Contests and Be Eligible to Win New Awards Commemorative Calendar...8 Nielsen Massey Has Confidence in Global Vanilla Supply...10 New Active Members...10 Scholarship Winner Says Thanks...10 Embassy Suites - Greenville, South Carolina Officers, Board Members & Supplier Officers...12 flavored cocoa powder requires a higher roasting temperature than the raw material used for making chocolate. Roasting also has another purpose, which is to shell the beans. The shell swells up and bursts and is easily removed during the winnowing process. In the winnowing process the cocoa bean is cracked into small pieces where the shell particles are removed by a current of air. The husked and winnowed cocoa beans are now called nibs. The roasted and winnowed nibs pass through a battery of refining mills and the resultant paste contains 50 60% fat (cocoa butter). It is at this stage that two different procedures are possible, depending on whether the mass is to be made into powder or chocolate. Cocoa Powder must have a low fat content. It is therefore necessary to extract most of the cocoa butter. To assist in extraction, the paste is usually alkalinized. This gets rid of the astringency and makes the cellulose swell. The refined paste is then heated and subjected to intense pressure from hydraulic presses. The cocoa butter is extracted at this point, which leaves a cake with a fat content of between 10 20%. The cake is then crushed and pulverized in mills and finely sieved. The final granule is less than 75 microns.

2 CALL YOUR NICRA SUPPLIER MEMBERS FIRST Although not all powder is alkalinized, alkalinization influences the taste by neutralizing the acidity. It also improves the miscibility in gelatinizing the starch contained in the cocoa. Cocoas are classified according to the origin of the producing countries: 1. American cocoas Brazil high cocoa butter Ecuador full flavored Antilles average to good quality Venezuela highly prized and reserved for high quality chocolate 2. African cocoas The highest production in the world 3. Asian cocoa Lacking in flavor. Used mostly in coatings and milk chocolate. On the other hand cocoa is practically no longer grown in its country of origin, Mexico. time spent managing all of that. The ice cream industry is a perfect venue to capture s from loyal customers who want to be in the know. It is easy to build up your contact list through walk in customers and also sign up boxes on your website. There is little maintenance or worry in regards to keeping everything current. Without even touching on the ease of developing a professional , I would high recommend Constant Contact to all NICRA members. Sign up now for a 60-day free trail. No risk, no obligation, no credit card. Go to and click on the Members Log In Button on the lower left hand side of the home page. Enter your username and password. You will see the Sign up for a Constant Contact Business Partner Account. Click on the Click here to sign up You will see a green button on the right hand side of the Constant Contact page. It says Try it for 60 Days. Click on that button and sign up. You must enter the Constant Contact web site from the NICRA members log in page or you will not receive the discount. SAVE 20% TO 25% ON CONSTANT CONTACT NICRA has partnered with Constant Contact. As a member of NICRA you can save 20% to 25% on your Constant Contact account. Here is what Katie Dix, Capannari s Ice Cream, Mount Prospect, Illinois has to say about Constant Contact: Constant Contact has been hugely instrumental in our business. We have been able to reach a large audience with professional pulses throughout the year. Constant Contact enables us to collect and more importantly, keep current ALL addresses so we know our s are not getting lost or bouncing before hitting our market. Since Constant Contact is permission based only, we know that our s are targeted to the customers who care about what we are doing and what we are selling. We use Constant Contact in all aspects of our business. The marketing software allows us to categorize our contacts so we can micro market our audience. We are able to file press contacts, corporate clients and retail customers into different categories. We design very specific s according to which market we are sending information. Another aspect of Constant Contact is the reports, Google Analytics and social media capabilities. It is so important to analysis the effectiveness of our campaign. We are able to see if you are flooding the market too much or if our subject line is on target. It is simple to streamline all our social media now with our s to minimize the amount of After the 60 day free trial you will be asked to buy it. If you pre-pay for 6 months, you will receive 20% off your account. If you pre-pay for 12 months, you will receive 25% off your account. If you pay month to month, there is no discount. If you already have a Constant Contact account, call the NI- CRA office with your username and password. This information will be given to Constant Contact and your account will be awarded the discount. BUTTER PRICES March 23, Grade AA Butter finished at $ The weekly average was $ (2011 price was $2.0650) March 30, Grade AA Butter finished at $ The weekly average was $ (2011 price was $2.0270) April 6, 2012 No Trading. The weekly average was $ (2011 price was $1.9715) April 13, Grade AA Butter finished at $ The weekly average was $ (2011 price was $1.9895) April 20, Grade AA Butter finished at $ The weekly average was $ (2011 price was $2.0000) Support prices for butter start at $1.05. Butter prices are reported from the Chicago Mercantile Exchange every Friday. The Merc is considered a spot market for butter. Merc prices are important to dairy farmers because the value of the fat and fat differentials in raw milk are established from the prices quoted from the Exchange, and Merc prices are used in the BFP update. 2

3 THE COMFY COW MAKES OFFICIAL DERBY ICE CREAM CALL YOUR NICRA SUPPLIER MEMBERS FIRST The Comfy Cow is over the moon about receiving registered trademark designation for their very own Derby Ice Cream. The only official Derby Ice Cream in America is fittingly produced in Louisville, Ky., by one of our own home grown businesses. The chefs at The Comfy Cow have combined their famous Georgia Butter Pecan based fresh dairy mix, Brown Forman s Old Forester bourbon, chunks of their delicious homemade pecan pie, world renowned Barry Callebaut chocolate chips, more Georgia pecans and an extra splash or two of Old Forester, just for good measure. A new tradition just in time for everyone s Derby parties. Purveyors of fine flavors JAMIE TURNER TO KEYNOTE NICRA CONVENTION Jamie Turner is an author, speaker and the Publisher of the 60 Second Marketer, an online magazine that provides tools, tips and tutorials for marketers around the globe. He is a regular guest on CNN and HLN on the topics of social media, mobile marketing and digital marketing. He consults and has worked with brands such at AT&T, CNN, Motorola, Carton Network, and The Coca-Cola Company. Jamie has been profiled in the world s best-selling marketing textbook and is the author of How to Make Money with Social Media and Go Mobile which are available online and at fine bookstores everywhere. He is an in-demand keynote speaker and speaks at trade shows, events and corporations around the globe. You can follow Jamie at AskJamieTurner and via his blog at 60SecondMarketer.com/blog. blog. Convention registration materials will be mailed in the June, 2012 Bulletin. Make your plans now to attend the 79th Annual Meeting and Convention, November 7-10, 2012 in Greenville, South Carolina. 3

4 CALL YOUR NICRA SUPPLIER MEMBERS FIRST THE HERBERT FAMILY RECEIVES PURVEYOR EXECUTIVE OF THE YEAR AWARD The Herbert Family, Taylor Freezer of New England was named Purveyor Executive of the Year by the Massachusetts Restaurant Association during their Annual Awards Dinner which was held in conjunction with the New England Food Show, the region s largest food industry event, held at the Boston Convention and Exhibition Center. In 1953 Joe Herbert purchased several Taylor freezers for Frosty s, a soft serve ice cream stand he was building in Dedham, Mass. at the current location of Legacy Place. The Taylor Distributor at the time, A. E. Borden, kept sending sales prospects to Frosty s to see Joe and the equipment. Joe soon founded Herbert Equipment Co. and became the exclusive dealer for the A. E. Borden Co. and sold Taylors for them from 1953 until 1970, when A. E Borden was sold. Joe then became the distributor for Taylor for Maine, New Hampshire, Vermont, Massachusetts and Rhode Island. Starting with three employees in 1970 in 900 square feet of space in Newton, Taylor Freezer of New England has grown to 44 employees and owns their own 23,000 square foot building in Norwood, Mass. Joining the company in 1972, Ed Herbert worked in all facets of the business, from parts, service, service manager, key accounts manager to president of the company. He was joined by his brother Mike in 1977 in sales. Mike soon became sales manager and worked in that capacity until he spun off his own company, Island Oasis in Ed Herbert s brother Tim joined the company in 1986 and worked his way up in all facets of the company, settling in as vice president of sales. In 1988 they were joined by their sister Patti Merriam in telemarketing and advertising. Patti is now the IT administrator, data base manager and overseer of human resources. In 1990 sister Debbie came on board as controller and CFO. When not in school, three members of the next generation, Joel Merriam and Allison and Joe Herbert are learning the ropes part time. Members of the MRA since 1970, Joe Herbert, Brian Walsh and Margaret Anderson, in particular, have served on the MRA s Trade Show Committee and Associate Members Committee over the years. Congratulations to the Herbert family. ASHBY S STERLING ICE CREAM ADDS TWO DISTRIBUTORS Ashby s Sterling Ice Cream of Shelby Twp., Michigan has added two distributors in the south, filling in the gaps of some of its distribution areas. The first distributor added is Southern Ice Cream & Gourmet Foods of Charlotte, N.C. Southern prides itself on being a service oriented company. It is a wholesale distributor, distributing a full range of frozen novelties and tubs, specializing in desserts and bakery items. Southern Ice Cream has been in business since 1970, recently acquiring Executive Pastry Chef Chance DelCastillo to open a gourmet food division in We are committed to be the recognized leader of the dairy and food industry in our market areas. To satisfy our customer s needs, we will process and distribute our products maintaining the highest quality standards available and provide service second to none. We will strive constantly to deliver superior value in our relationships and customers, employees, investors, suppliers and dairy farmers, as well as all others upon whom we depend for our success, said DelCastillo. In April, Ashby s began selling to Southern Belle Dairy Co., a division of Prairie Farms. Southern Belle is engaged primarily in the production and distribution of dairy products, and has seen its service sector grow from the immediate Somerset, Ky. area to encompass the eastern two-thirds of Kentucky and Tennessee and include parts of Indiana, Alabama, Georgia, North Carolina, South Carolina and Virginia. The total product line includes over 500 sizes and packages of dairy and non-dairy food items. In October 2006, Southern Belle Dairy became a part of the Prairie Farms family. Prairie Farms began in 1932 when cooperative dairy farms pooled their strength. Now over 800 farms strong, Prairie Farms is recognized throughout the Midwest for its array of superior dairy products and exceptional service. Prairie Farms has always kept a few bedrock principles in mind: quality, reliability and faithfulness to its customers and consumers. Prairie Farms manufactures and markets a full line of dairy food products out of its own 17 plants, along with 13 others through subsidiary companies and joint ventures throughout the On the right: Ed Herbert accepts the award. Midwest. 4

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6 CALL YOUR NICRA SUPPLIER MEMBERS FIRST WHAT S NICRA 2012 ICE CREAM CONTESTS At this year s NICRA Convention in Greenville, South Carolina, the Ice Cream Clinic Committee will be hosting the following contests for ice cream, gelato and soft serve: The Ice Cream Clinic Vanilla The Ice Cream Clinic Chocolate The Ice Cream Clinic Dark Chocolate Your Best New Flavor Best Nut Flavor As you might have noticed, the Chocolate category has been broken down into two categories: chocolate and dark chocolate. You must decide which category to enter your chocolate flavor into. The Ice Cream Clinic Committee in conjunction with Dr. McGregor of Clemson University and NICRA members who have participated in past chocolate contests, have created standards of identity for two classes of chocolate. It was felt that dark chocolate s color and flavor distinctions were unique and should not be judged as chocolate would be judged. The Standard of Identity for Chocolate: Flavor sweet cocoa flavor with little or no tones of bitterness Color a definite brown color, light to medium brown, with no gray tones. Very slight red tones are acceptable. The Standard of Identity for Dark Chocolate: Flavor a definite semi-sweet to bittersweet cocoa flavor Color a definite dark brown to burnt umber color. Definite red tones are acceptable. If you have any questions regarding the chocolate entries or wish further clarification, please contact Lynda at the NICRA office or any of the Ice Cream Clinic Committee Members. The Ice Cream Clinic contests are judged by Dr. McGregor and his students at Clemson University. Your Best New Flavor contest and Best Nut Flavor contest are judged by your fellow NICRA members attending the convention. All entries are tested for compliance for normal bacteria and coliform counts to ensure everyone s safety. 6

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8 CALL YOUR NICRA SUPPLIER MEMBERS FIRST Once again, NICRA has been able to secure a FedEx discount for shipping the samples to Dr. McGregor, who will also perform the microbiology. This means shipping only to one address, again saving you time and money. Why should you enter the ice cream contests? Let some of the recent Blue Ribbon recipients answer this question: From David Deadman Vice President Chocolate Shoppe Ice Cream The benefits that Chocolate Shoppe Ice Cream receives from winning blue ribbons at NICRA are as follows: 1. Companywide confidence that all of us are creating and making excellent ice cream products. 2. Great PR in our community. Communities love to hear about national awards for local companies. 3. The award certificates create a lot of interest in our ice cream stores. They are a great way to engage our customers in a conversation about the different quality levels in ice cream. 4. The awards are important selling points when talking to a potential wholesale customer. 5. The awards give our wholesale customers additional confidence that Chocolate Shoppe Ice Cream is producing excellent ice cream. From Holly Anderson Anderson s Frozen Custard We d like to ditto Dave s!! I will add that entering flavors into the Ice Cream Clinic motivates us to review the popularity of our new flavors and our standard options. This being done yearly has created an important ritual which has had a positive outcome. From Dianne Tunison Sales/Marketing Manger Ashby s Sterling Ice Cream I think Dave said it well. There is not much I can add that is different. From Lara Hammel Owner Izzy s Ice Cream, Café, LLC 1. Provides ice cream making staff and owners validation and encouragement that we are doing well. 2. Provides wholesale and retail customers confidence in our product. 3. Selling point for wholesale customers. 4. Allows owners an additional forum to get feedback within the industry, which helps us make better products. Jeff and I enjoy submitting flavors and seeing how they do at NICRA. ENTER THE ICE CREAM CLINIC CONTESTS AND BE ELIGIBLE TO WIN NEW AWARDS! Did you know the Ice Cream Clinic contests for Vanilla, Chocolate and Strawberry are the only national contests for retailers? Since 1933 NICRA has held this one of its kind contest for its members. This year the Ice Cream Clinic Committee has added two new awards for NICRA members to strive for The Perfect Score and the Grand Master Ice Cream Maker. The Perfect Score award will be given to those that receive a perfect judging score as determined by the University performing the evaluations. A pin stating, My Ice Cream is Perfect with the NICRA logo will be presented to the winning companies. A gold ribbon saying Perfect Score will be attached to the name tags of those who will receive this award at the convention. Currently a perfect score would mean receiving 35 out of 35 possible points for vanilla, chocolate or strawberry. The Grand Master Ice Cream Maker Award will start at this year s convention. In order to qualify for this prestigious award, a company must win blue ribbons at three different conventions starting in A plaque commemorating this award, with the company name, will be presented at the appropriate convention and a ribbon Grand Master will be attached to their convention name tags. The Ice Cream Clinic Committee encourages all of you that make your own ice cream, gelato or soft serve, to participate in these contests COMMEMORATIVE CALENDAR The year 2013 is NICRA s 80 th Anniversary and the Membership Committee is planning to give all members who attend the Annual Convention that year a Commemorative Calendar. At this time we are asking members to submit photos for the calendar. We are looking for photos of the outside of your store (no people please), photos of your fountain creations, photos of your holiday creations, cakes, etc. Photos must be at least 300 dots per inch. your photos to the NICRA office at info@nicra.org by Friday, June 1, NICRA Membership Costs Just 62 per day 8

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10 CALL YOUR NICRA SUPPLIER MEMBERS FIRST NIELSEN MASSEY HAS CONFIDENCE IN GLOBAL VANILLA SUPPLY AND STABLE PRICING Nielsen Massey Vanillas issued a statement in early April debunking a recent media report predicting a global shortage of vanilla beans and higher prices as a result of recent poor vanilla bean harvests in Mexico and India. The company said it does not anticipate any issue with supplies in the near future, and is not projecting near-term price increases. As a result, producers of vanilla ice cream and other food products utilizing its pure vanilla extract should not be impacted by higher prices. On average, Mexico and India combined produce approximately 100 tons of vanilla beans each year, or about five percent of the total worldwide harvest of 2,200 tons, said Craig Nielsen, chief executive officer of Nielsen-Massey Vanillas. The world s leading vanilla producer, Madagascar, accounts for approximately 65 percent of the world crop and its crop yield was normal for The company said that recent large shipments of vanilla beans from Madagascar do not represent a surge in bulk sales, but rather normal shipments of the new Madagascan crop. The larger shipments being made from Madagascar in the past few months are simply normal shipments of the new vanilla bean crop for vanilla bean suppliers and vanilla producers in the United States and Europe. We do not expect any significant price increases for our products in 2012 nor do we anticipate any near-term issues related to supply, said Nielsen. While those purchasing vanilla on the spot markets may experience slight price increases, the majority of food producers are insulated by virtue of long-term supply agreements. Consumers should not expect to encounter increases in finished product using vanilla extract. In fact, vanilla bean prices remain at historically low levels and some price correction is expected in the years to come. Nielsen commented that vanilla s impact on finished goods prices remains minimal. Based on a normal usage rate of vanilla extract, a 10 percent increase in vanilla extract would only increase the cost to produce a pint of ice cream by $0.0029, less than 3-one-hundreths of a penny, he said. Make Your Plans Now To Attend the 79th Annual NICRA Convention November 7-10, 2012 Embassy Suites Hotel Greenville, South Carolina NEW ACTIVE MEMBERS The Apple Valley Creamery 230 Apple Valley Rd. Sevierville, TN / Fax: 865/ David Frangella Ethel Hollenbaugh 1 MP, WD, DD Pepe s Famous Italian Ice, Inc. 51 Chestnut St. Mt. Carmel, PA / Fax: 570/ Anna Lipkin Lawrence Lipkin Kim Spears 1 MP, DD, YD, SS, II O Dan Santorum 26 Harleston Green Hilton Head, SC / Fax: 843/ DC, FD, YD Scooter Bug s Ice Cream Stop, LLC 277 Church St. Amston, CT / Fax: 860/ Mark Cote 1 DD, YD, SS SCHOLARSHIP WINNER SAYS THANK YOU Dear NICRA: Thank you very much for awarding me the Bryce Thomson Scholarship. Not only will it lighten the burden of tuition, but it is truly an honor to be chosen for such an award. I cannot fully express in words my gratitude, but I can assure you that your faith in me is a good investment in that I will work hard and be the best that I can be in school and in life. Once again, thank you very much. I will never forget how your generosity has touched my life. Sincerely, Annie Stoddard JD s Old Fashioned Frozen Custard 10

11 CALL YOUR NICRA SUPPLIER MEMBERS FIRST EMBASSY SUITES - GREENVILLE, SOUTH CAROLINA NICRA will hold its 79th Annual Meeting and Trade Show at the beautiful Embassy Suites Hotel in Greenville, South Carolina. Each room is a spacious two-room suite. In-room amenities include high-speed internet access, two phones with dataports and voice mail, two remote control televisions, coffeemaker, hair dryer, iron and ironing board, refrigerator, microwave oven and wet bar area. Enjoy a complimentary evening manager s reception each night and wake up to a complimentary cooked-to-order breakfast and a USA Today each morning. For added convenience the hotel also offers a free airport shuttle and access to the business center. Just a few yards from your suite are the beautiful Bermuda greens and fairways of the Verdae Greens Golf Course, former home to the annual Upstate Classic PGA Tour event. Nestled in a rolling Carolina pine forest, the par-72 course is a Willard Byrd and Associates design. As you play in the scenic surroundings, you ll find the Verdae Greens to be as challenging as it is beautiful. The course features a full-service pro shop, Verdae Grill restaurant, practice facilities and experienced golf instruction. The hotel also has volleyball, four-lighted, hard-surface tennis courts, indoor and outdoor pools and a fully equipped fitness center. Take time to relax with a visit to the whirlpool, sauna or sun deck. And don t forget to experience southern hospitality and mouth-watering casual cuisine at the Cafe Verdae, serving lunch, dinner and Sunday brunch in a casual but elegant setting. NICRA s room rate is $99. Call the hotel at 864/ to make your reservations. Get more of what you want at Embassy Suites Hotel. With the Hilton HHonors reward program, you can earn both HHonors points and airline miles for the same stay. Join today by visiting Experience old-world charm and a relaxed attitude in a city large enough to provide the amemnities you re accustomed to. Discover that famous Southern hospitality while strolling in and out of the eclectic shops and restaurants on the awardwinning Main Street and in the trendy WestEnd Market along the landmark Reedy River Falls Park. Visitors can also enjoy the state s largest planetarium, the Roper Mountain Science Center, or see wildlife from around the world at the Greenville Zoo. Visit charming Asheville to marvel at the historic Biltmore mansion. Countless entertainment opportunities are waiting for you in Greenville and the Embassy Suites Gold Resort and Conference Center is just minutes away from it all. Make your plans now to attend the 79th NICRA Annual Meeting, you ll be glad you did! Subscribe to The National Dipper The only magazine that keeps you up-to-date in the retail frozen dessert industry. Regular columns include: New Products Industry News Calendar of Events Classified Special features include: Equipment Reviews Management Articles Association Events Employee Training Promotions Annual Source Book Also Available: Dipping Tips Training Posters Manuals for Costing Products Employee Training Posters Point of Sale Posters Magazine Binders Call or write for a subscription today! 1028 West Devon Avenue Elk Grove Village, IL Phone: (847) Fax: (847) lynda@nationaldipper.com Subscribe on-line at:

12 2012 NICRA OFFICERS President Dan Messer, Eskamoe s Frozen Custard, Monroe, La. President Elect David Zimmermann, Royal Scoop Homemade Ice Cream Bonita Springs, Fla. Vice President Nanette Frey, Frey s Tasty Treat, Inc., E. Amherst, N. Y. Secretary/Treasurer Carl Chaney, Chaney s Dairy Barn, Bowling Green, Ky. Secretary/Treasurer Elect Todd Truax, Almost Heaven, Canton, Ohio Immediate Past President Lynn Dudek, Ruth Ann s, No. Muskegon, Michigan Executive Director Lynda Utterback, Elk Grove Village, Ill. Terms Ending Annual Meeting 2012 Cliff Freund, Cliff s Dairy Maid Ledgewood, New Jersey Vince Girodano, Sno Top Manlius, New York Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania John Pitchford, JP s Custard Cart, Albuquerque, New Mexico Joe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts Terms Ending Annual Meeting 2013 Jim Brown, Penn State University, University Park, PA Mary Leopold, Leopold s Ice Cream Savannah, Georgia Jim Marmion, Advanced Gourmet Equipment Greensboro, North Carolina Neil McWilliams, Spring Dipper Mammoth Spring, Arkansas Terms Ending Annual Meeting 2014 Jim Oden, Debbie s Soft Serve, Smithsburg, Maryland Bob Rada, Stoelting, LLC, Kiel, Wisconsin Roberta Rudolph, Custard Cone, Poplar Grove, Illinois MISSION STATEMENT FOR NICRA The mission of the National Ice Cream Retailers Association (NICRA), a non-profit trade association, is to be the leader in the frozen dessert industry that others look to for help, support and education. NICRA will promote business growth and development throughout the industry. VISION OF THE ASSOCIATION NICRA will associate with similar associations dedicated to the same interests. NICRA will facilitate communication and education that both newcomers and veterans in the industry desire to be successful. NICRA will maintain a feeling of family within the association as it grows, and be dedicated to responsibly managing the association while maximizing value to the members. NONDISCRIMINATION POLICY NICRA is committed to a policy of nondiscrimination in all of its endeavors. To that end, NICRA shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with NICRA, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation. This Bulletin is published by: National Ice Cream Retailers Association 1028 West Devon Avenue Elk Grove Village, IL / Fax: 847/ Nanette Frey, Chairman Publications Committee Lynda Utterback, Editor 2011 National Ice Cream Retailers Association Vol. 33, No. 5 This issue of the NICRA Bulletin is now available online at Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NICRA office at or send an to info@ nicra.org requesting the information SUPPLIER OFFICERS President Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts Vice President Mary Kircher, Dingman s Dairy, Paterson, New Jersey Secretary/Treasurer Andrew Jones, Lloyds of Pennsylvania, Exton, PA Chairman Rich Draper, The Ice Cream Club 12