Events: 2014

Food & Hotel Myanmar 2014-Yangon, Myanmar

June 18-20, 2014

The USAPEEC Singapore office participated in the Food & Hotel Myanmar 2014 Show from June 18-20 2014. The show attracted over 160 exhibitors from 23 countries. There were seven national pavilions from Germany, South Korea, Portugal, Singapore, Taiwan, Thailand and the United States. Mr. U Htay Aung, Union Minister for Tourism, was the VIP visitor for the show.

Final records from the show organizers indicated more than 5,940 visitors attended over the three-day show. A wide range of foods, hotel, hospitality and bakery equipment and supplies were featured during the show. The Myanmar International Culinary Competition, which attracted over 150 participating chefs, was held in conjunction with the trade show. In addition, the AHRA-ASEAN Bartenders’ Competition 2014 was also held.

The show provided the opportunity for USAPEEC staff to meet with a considerable number of importers, retailers, hoteliers and other major players from the food service industry.

Food & Hotel Asia 2014 Show, Singapore

April 8-11, 2014

USAPEEC ASEAN office managed a USAPEEC pavilion with the participation of U.S. poultry exporters.

World Food Export (WOFEX) Show 2014, Manila, Philippines

August 8-9, 2014

The WOFEX Show, Philippines’ largest food and beverage expo, took place in Manila from August 6-9 2014. Tom Taylor, USAPEEC Manager for Asia, and Margaret Say, USAPEEC ASEAN director, represented USAPEEC at the event.

Show organizers’ preliminary figures indicated more than 54,000 visitors attended the show. Based on previous years’ experience, about 70 per cent of the total visitors, or 37,800 guests, were understood to be trade visitors while the rest were non-trade members and students. The event featured more than 360 exhibitors taking up to 13,400 square meters (140,700 square feet) of exhibition space. Besides the USAPEEC Singapore office, the Manila USDA office, the State of North Dakota Trade Office and U.S. co-operators, Raisin Administrative Committee, U.S. Potato Board, U.S. Meat Export Federation and U.S. Meat Export Federation also participated in the show.

U.S. Ambassador Philip S. Goldberg walked through the USA Pavilion on the first day of the show and conversed with individual U.S. exhibitors and sampled the U.S. products on display. Stopping at the USAPEEC booth, Ambassador Goldberg carved a roast turkey and met with the trade stationed at the USAPPEC display area. During the four-day show, USAPEEC office exhibited a wide range of poultry products including chicken leg, chicken drumstick, chicken fillet, whole chicken breast meat, whole turkey, turkey bacon, turkey sausage, and turkey pastrami and turkey ham. Visitors were treated to a variety of poultry dishes.

The USAPEEC booth generated sizeable crowd numbers daily and numerous trade inquiries were received throughout the four-day show. Overall, the WOFEX show resulted in a considerable number of new trade contacts, trade leads and possible future business for U.S. poultry exporters.

Poultry Workshops at TOTTS Hands-On Culinary Studio

July 1, August 26 & 29, 2014

Chef Eric Low, the workshop presenter, carried out a series of three hands-on workshops for office and restaurant management staff using U.S. poultry. Participants from private companies and food service organizations were provided with instructions on the preparation of two dishes, Grilled U.S. boneless chicken drumsticks with mushroom cream sauce and Creativity Pasta Dish with US smoked turkey breast or chicken frankfurters.

Prior to the workshop, almost all participants were not aware of U.S. poultry, its nutritional aspects and the proper poultry handling methods. After the completion of the workshop sessions, more than 60 percent of the participants were more aware about U.S. poultry.

Camfood 2014, Phnom Penh, Cambodia

October 8-10, 2014

The CAMFOOD Show, Cambodia’s premier international food and beverages, wine and spirits expo, took place in Phnom Penh from 8-10 October 2014. It attracted over 300 exhibitors from 16 countries.

A wide range of food products, hotel and catering equipment were featured. USAPEEC Singapore managed a 36 square-meter booth exhibiting frozen poultry products and handing out samples of poultry dishes to trade visitors. Three private companies representing US poultry products displayed products and promotional materials in the USAPEEC booth. Over the three-day show, more than 200 trade visitors dropped by the USAPEEC booth and expressed keen interest in importing U.S. poultry products.

The Cambodia Culinary Competition was held in conjunction with the CAMFOOD Show. USAPEEC was one of the main sponsors of the Culinary Competition. . Chefs from over 20 major hotels and restaurants participated in the culinary competition. U.S. poultry ingredients were specifically used in the poultry cooking section of the competition

Turkey is fast becoming a favourite dish in Thailand


U.S. turkey is fast gaining popularity among Thai consumers as turkey imports doubled in value over two years. In 2011, turkey imports valued at US$1.1 million were brought into the Thai market. Subsequently, due to increasing demand by the food service and retail food sectors, imports of turkey swelled to US$2.1 million in 2013. Supermarkets, restaurants and culinary schools are eager to participate in U.S. turkey promotions. In recent months, restaurants such as Hard Rock Café, Dean & Deluca, Mida de Sea as well as supermarkets in Bangkok and Chiang Mai have participated in U.S. turkey menu promotions.

Turkey is a very versatile product and lends itself to many western and Thai recipes. U.S. turkey consumption is expected to continue to grow robustly in the coming years. USA Poultry & Egg Export Office Singapore has conducted frequent trade servicing in Thailand and provided point of sale materials in some of the turkey promotions.

U.S. Poultry and Handling Workshop, Ho Chi Minh City, Vietnam

November 17, 2014

A U.S. poultry knowledge and handling workshop was conducted in the A Au Culinary School, Ho Chi Minh City, Vietnam on 17 November 2014. Participants included 58 culinary students and 4 teachers from the Culinary School as well as owners and staff members of individually operated restaurants in Ho Chi Minh City. Chef Norbert Ehrbar, the workshop instructor, was assisted by Ms. Huynh Thi Ngoc Huynh, a Vietnamese interpreter. The five-part training course covered the following topics:

• Introduction of USAPEEC
• U.S. Turkey Introduction
• Health and Nutrition Aspect of U.S. Poultry
• U.S. Turkey Safe Handling
• U.S. Turkey Cutting Demonstration
• U.S. Turkey Dishes Preparation Ideas

Chef Norbert Ehrbar conducted the workshop with emphasis on the health and nutritional aspects of U.S. poultry. This was followed by a demonstration on safe handling and cutting. Chef Norbert demonstrated the various possibilities of U.S. turkey in both local Vietnamese and international cuisines. As part of the workshop, Chef Norbert walked the group through the cutting of a whole U.S. turkey into different parts suitable for roasting, grilling, pan-frying and stir-frying. Participants were served turkey ham sandwiches during their coffee break.

Chef Norbert also demonstrated the usage of raw and roasted U.S. turkey left-overs in a Western-Asian style salad and a Thai coconut soup. During the Q & A session, numerous questions were asked about quality maintenance, defrosting, storage and roasting time of U.S turkey and alternative cooking methods.

Participants left the workshop with a take-home kit. The handy kit contained printed PowerPoint presentations, U.S. chicken charts, U.S. turkey roasting instructions, U.S. turkey carving instructions and a U.S. turkey thermometer.

The workshop drew very positive responses from participants and there were requests for additional workshops. Prior to the workshop, the participants were not aware of U.S poultry. The workshop raised the awareness of U.S. poultry and the proper handling methods of poultry.