India, Sept. 15 -- T hree decades ago, the market was obsessed with fat-free products," recalls Pamela Graviet, Vice President of Integrated Marketing at the California Walnut Commission (CWC). She adds, "The belief was that any dietary fat caused weight gain. Now we know good fats are essential." Marketing today is about the whole picture - protein, fibre, healthy fats and the synergy of nutrients in foods. The focus has shifted from "taking something out" to "what this food brings to the table", she points out. Recently in the Capital to speak about California Walnuts and the changing face of the food industry, she shared how dramatically consumer attitudes have shifted. California, which produces 99% of US walnuts, offers ideal growing conditions: a vast central valley, deep mineral soils, a mild Mediterranean climate, and over 300 days of sunshine. This makes the state synonymous with high-quality walnuts. Often called the original superfood, walnuts are among the oldest tree foods known to humankind. Ancient texts praised them as brain food and for skin health, claims supported by modern science. Walnuts are the only tree nut with omega-3 fatty acids, otherwise found mainly in fatty fish. For vegetarians, they are the best plant source. Research shows walnuts help lower cholesterol, protect heart vessels, aid memory, and improve sleep through natural melatonin. Emerging studies also point to benefits for cancer prevention and fertility. Sustainability, Graviet stresses, is part of California's walnut farming culture. Most growers are multi-generational and see themselves as stewards of the land. In 30 years, production has doubled, while water use has dropped by 30-40% thanks to precision technology. Walnut hulls are returned to the soil, cover crops enrich the earth, and specialised pruning reduces environmental impact. Unlike almonds, walnuts are self-pollinating, relying on wind rather than bees. "That's one reason they've survived 7,000 years," she notes. Globally, the CWC promotes walnuts with cultural sensitivity. Graviet explains, "Food habits are deeply rooted. In Japan, fish is everyday fare, so we wouldn't suggest replacing it. But in India, where cashews often form the base of sauces, swapping in walnuts adds a new twist. It's not about replacement, but addition." From mithai to sauces and spreads to snacks, she asserts that walnuts complement diverse cuisines: "It's about finding the natural fit and showing how walnuts enrich what people are already eating." HTC...