Healthy and Innovative Promoting Pulses as a Baking Ingredient_Lima_Peru_11-9-2017
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY
USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT
POLICY
Voluntary
- Public
Date: 11/9/2017
GAIN Report Number:
Peru
Post: Lima
Healthy and Innovative! Promoting Pulses as a Baking
Ingredient
Report Categories:
SP3 - Build Demand in Developing Countries through Trade Capacity Building
Promotion Opportunities
Approved By:
Kirsten Luxbacher
Prepared By:
FAS Lima staff
Report Highlights:
On October 20, FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo
and seminar showcasing pulse flour as an ingredient at a well-known chef’s school in Lima. Forty-seven
chefs, restaurant owners and food industry representatives from the Bakery Association and the
National Industry Society attended the Seminar to learn how pulse flour can be included into recipes.
General Information:
FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo and seminar in
Lima as part of a regional effort to promote pulse consumption. The event took place on October 20,
2017 at the San Ignacio University’s (USIL) La Molina campus from 4:30pm to 7:30pm. The three hour
cooking demo and seminar at the chefs’ school promoted the incorporation of pulse flour into the
bakery and confectionary sectors in Lima. The objective of this activity was to increase use of pulses as
a food ingredient by raising awareness of pulses as a food ingredient, to discover opportunities for
innovation, networking, and engagement with local industry. This seminar included information on the
following:
Technical Characteristic of pulse flour, applications and nutritional benefits.
A demonstration on how to bake with pulse flour by Pastry Chef Maricu, who exhibited six
recipes that incorporate pulse flour.
An introduction to USDA/ FAS and USDPLC as resources.
USIL is Peru’s top gastronomy university. About forty-seven people attended the cooking demo and
seminar.
Picture 1. Venue at USIL
Picture 2. Attendance at cooking demo and seminar
USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT
POLICY
Voluntary
- Public
Date: 11/9/2017
GAIN Report Number:
Peru
Post: Lima
Healthy and Innovative! Promoting Pulses as a Baking
Ingredient
Report Categories:
SP3 - Build Demand in Developing Countries through Trade Capacity Building
Promotion Opportunities
Approved By:
Kirsten Luxbacher
Prepared By:
FAS Lima staff
Report Highlights:
On October 20, FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo
and seminar showcasing pulse flour as an ingredient at a well-known chef’s school in Lima. Forty-seven
chefs, restaurant owners and food industry representatives from the Bakery Association and the
National Industry Society attended the Seminar to learn how pulse flour can be included into recipes.
General Information:
FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo and seminar in
Lima as part of a regional effort to promote pulse consumption. The event took place on October 20,
2017 at the San Ignacio University’s (USIL) La Molina campus from 4:30pm to 7:30pm. The three hour
cooking demo and seminar at the chefs’ school promoted the incorporation of pulse flour into the
bakery and confectionary sectors in Lima. The objective of this activity was to increase use of pulses as
a food ingredient by raising awareness of pulses as a food ingredient, to discover opportunities for
innovation, networking, and engagement with local industry. This seminar included information on the
following:
Technical Characteristic of pulse flour, applications and nutritional benefits.
A demonstration on how to bake with pulse flour by Pastry Chef Maricu, who exhibited six
recipes that incorporate pulse flour.
An introduction to USDA/ FAS and USDPLC as resources.
USIL is Peru’s top gastronomy university. About forty-seven people attended the cooking demo and
seminar.
Picture 1. Venue at USIL
Picture 2. Attendance at cooking demo and seminar