The 2011 National Chip Survey revealed some great results for The Chip Group particularly with regards to sodium content. In June 2011 they measured a range of objectives in takeaway outlets throughout NZ and compared results to earlier surveys in 1999 and 2007.

Their best results came with Sodium as most retailers were achieving the target of a maximum sodium level of 170mg per 100g of chips.  This is brilliant news as a high intake of salt (sodium) increases the risk of heart disease/stroke- the single most common cause of death in New Zealand. Since 2007 sodium levels have significantly decreased. So customers asking for chips with less salt, or operators providing salt sachets seem to be the best ways to reduce this sodium content. Let’s hope we can all keep up the good work!

One aspect that was not achieved was the display of training certificates in takeaway outlets. In fact only a small number of certificates were visible so it seemed very few current retailers appeared to have trained. Hence the focus for The Chip Group this year is to offer FREE TRAINING throughout NZ for all takeaway outlets keen to up-skill their staff and improve their business.

Potatoes New Zealand are proud members of The Chip Group so we are always looking for ways to support the work they do. Keep a lookout for training opportunities in your region, encourage your local fish and chip shop to get involved in training and to contact Kate if they are interested in getting their staff chip-savvy! The Chip Group are here to help NZ businesses and most importantly ‘Work together to make Better Chips’.

Tags: chips, Nutrition events, potato facts or figures, potato nutrition, potatoes

This entry was posted on Tuesday, June 26th, 2012 at 3:22 pm and is filed under potato facts or figures, Potato News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.