Trip Report U.S. Food Service Showcases in Lombok and Palembang

Transcription

1 Trip Report U.S. Food Service Showcases in Lombok and Palembang Project Code: M14GXGBI26: U.S. Food Service Showcases in Additional Indonesian Secondary Cities Trip Start Date: January 23, 2015 Trip End Date: January 31, 2015 Trip Locations: Lombok and Palembang, Indonesia Travelers: Pornnicha Sathujarun, Project Manager, USDBC and USDPLC ASEAN Representative Chef Vindex Tengker, USDA Council of Chefs Chef Haryanto Makmoer, USDA Council of Chefs Leena Ng, Raisin Administrative Committee, Lieu Marketing Arrofi Satrio Alam, US Potato Board, PT. Peka Consult Sabrina Yin, U.S. Meat Export Federation Regional Representative Chang Yi Ping, Regional Chef, U.S. Meat Export Federation Lanny Suwono, Local Project Consultant Sativa Perkerti, Local Project Consultant, Catalyst Agriculture Consultant Wanda Lidya, Local Project Consultant, Catalyst Agriculture Consultant Astried Putri Damayanthi, Project Assistant, Catalyst Agriculture Consultant Trip Itineraries: Pornnicha Sathujarun Saturday, 24 th January: Bangkok Bali, FD 396, depart 6:05 am, arrive 11:25 am Saturday, 24 th January: Bali Lombok, GA 436, depart 15:50 pm, arrive 16:30 pm Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, GA 107, depart 09:35 am, arrive 10:40 am Saturday, 31 st January: Jakarta Bangkok, GA 868, depart 12:55 pm, arrive 16:25 pm Chef Vindex Tengker Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am arrive 13:55 pm Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Thursday, 29 th January: Palembang Jakarta, GA 121, depart 20:20 pm, arrive 21:25 pm Chef Haryanto Makmoer Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Tuesday, 27 th January: Lombok Jakarta, GA 433, depart 14:40 pm, arrive 15:40 pm Wednesday, 28 th January: Jakarta Palembang, GA 106, depart 11:25 am, arrive 12:35 pm Saturday, 31 st January: Palembang Jakarta, GA 111, depart 13:25 pm, arrive 14:30 pm Leena Ng Sunday, 25 th January: Singapore Jakarta, SQ 950, depart 6:45 am, arrive 7:30 am Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Wednesday, 28 th January: Lombok Jakarta, GA 431, depart 6:50 am, arrive 7:50 am Wednesday, 28 th January: Jakarta Palembang, GA 104, depart 9:40 am, arrive 10:50 am Friday, 30 th January: Palembang Jakarta, GA 113, depart 15:30 pm, arrive 16:35 pm Friday, 30 th January: Jakarta Singapore, SQ 965, depart 19:05 pm, arrive 21:40 pm Indonesia Food Service Showcases Trip Report 2015 Page 1

2 Arrofi Satrio Alam Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, GA 107, depart 09:35 am, arrive 10:40 am Sabrina Yin and Chang Yi Ping Sunday, 25 th January: Singapore Jakarta, SQ 950, depart 6:45 am, arrive 7:30 am Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Wednesday, 28 th January: Lombok Jakarta, GA 431, depart 6:50 am, arrive 7:50 am Wednesday, 28 th January: Jakarta Palembang, GA 104, depart 9:40 am, arrive 10:50 am Saturday, 31 st January: Palembang Singapore, MI161, depart 9:25 am arrive 11:30 am Lanny Suwono Sunday, 25 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, GA 107, depart 09:35 am, arrive 10:40 am Sativa Pekerti Friday, 23 rd January: Jakarta Lombok, JT 654, depart 5:00 am, arrive 7:55 am Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, QG 115, depart 16:35 pm, arrive 17:40 pm Wanda Lidya Friday, 23 rd January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Wednesday, 28 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Wednesday, 28 th January: Bali Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, GA 111, depart 13:25 pm, arrive 14:30 pm Astried Putri Damayanthi Saturday, 24 th January: Jakarta Lombok, GA 430, depart 10:50 am, arrive 13:55 pm Tuesday, 27 th January: Lombok Bali, GA 7031, depart 9:30 am, arrive 10:15 am Tuesday, 27 th January: Bali - Palembang, GA 267, depart 12:55 pm, arrive 14:05 pm Saturday, 31 st January: Palembang Jakarta, QG 115, depart 16:35 pm, arrive 17:40 pm Schedule: Trip Purposes: The main objective of this trip was to organize and participate in the U.S. Food Service Showcases in Lombok and Palembang on behalf of the U.S. Dry Bean Council and the USA Dry Pea and Lentil Council. The activities included showcasing U.S. dry pulses, pulse ingredients, and other U.S. food ingredients and food products in table top displays and a series of seminars and cooking demonstrations by the USDA Council of Chefs, Chef Haryanto Makmoer and Chef Vindex Tengker. During this trip, we also met with local cooperators, users, and prospective buyers. Other cooperators that were involved in this project were the U.S. Meat Export Federation, the U.S. Potato Board, and the Raisin Administrative Committee. Most of the travel for this project was funded by the GBI Project, M14GXGBI26 U.S. Food Service Showcases in Additional Indonesian Secondary Cities. Indonesia Food Service Showcases Trip Report 2015 Page 2

3 Trip Schedule: Friday, 23 rd January: 5:00 am Sativa departs Jakarta for Lombok 7:55 am Sativa arrives Lombok, Checks-in at Sheraton Hotel Lombok 10:50 am Wanda departs Jakarta for Lombok 13:55 pm Wanda arrives Lombok, Checks-in at Sheraton Hotel Lombok Saturday, 24 th January: 6:05 am Pornnicha departs Bangkok for Lombok 10:50 am Astried departs Jakarta for Lombok 13:55 pm Astried arrives Lombok, checks-in at Sheraton Hotel Lombok 16:30 pm Pornnicha arrives Lombok, checks-in at Sheraton Hotel Lombok Sunday, 25 th January: 6:45 am Leena, Sabrina, Chang Yi Ping depart Singapore for Lombok 10:00 am Assist local contractors, U.S. cooperators, and exhibitors setting up their tables in the seminar and exhibition area. 10:50 am Chef Vindex, Chef Haryanto, Arrofi, Lanny depart Jakarta for Lombok 13:55 pm Chef Vindex, Chef Haryanto, Leena, Arrofi, Sabrina, Chang Yi Ping, Lanny arrive Lombok, Check-in at Sheraton Hotel Lombok 14:00 pm Local supermarket survey 18:00 pm All travelers attend PT. Peka Consult dinner reception at Tugu Hotel Monday, 26 th January: 8:00 am Exhibition and seminar rooms open for final preparations 9:00 am Exhibition opens 9:30 am Registration 10:00 am First seminar begins 11:10 am Leena gave a technical seminar presentation, entitled California Raisins Role in the Food Service Industry 13:00 pm Pornnicha gave a technical seminar presentation, entitled U.S. Pulses: Innovative and Heathy Food Ingredients for Food Service 15:15 pm Baking demonstration by Chef Haryanto Makmoer, utilizing U.S. pulse products 17:00 pm Seminars end 18:00 pm Exhibition closed for the day End of Day 1 Program Tuesday, 27 th January: 8:00 am Exhibition and seminar rooms open for final preparations 9:00 am Exhibition opens 9:30 am Astried departs Lombok for Palembang 10:00 am Registration 10:30 am First seminar begins 10:30 am Sabrina gave a technical seminar presentation, entitled Seminar on U.S. Meat 14:05 pm Astried arrives Palembang, checks-in at Aryaduta Hotel Palembang 14:40 pm Chef Haryanto departs Lombok for Jakarta 14:45 pm Cooking demonstration by Chef Vindex Tengker, utilizing U.S. pulse products 15:40 pm Chef Haryanto arrives Jakarta 17:00 pm Seminars end 18:00 pm Exhibition closed for the day End of program in Lombok Indonesia Food Service Showcases Trip Report 2015 Page 3

4 Wednesday, 28 th January: 6:50 am Leena, Sabrina, Chang Yi Ping depart Lombok for Palembang 9:30 am Pornnicha, Chef Vindex, Arrofi, Lanny, Sativa, Wanda depart Lombok for Palembang 10:50 am Leena, Sabrina, Chang Yi Ping arrive Palembang, Check-in at Aryaduta Hotel Palembang 11:25 am Chef Haryanto departs Jakarta for Palembang 12:35 am Chef Haryanto arrives Palembang, checks-in at Aryaduta Hotel Palembang 14:05 pm Pornnicha, Chef Vindex, Arrofi, Lanny, Sativa, Wanda arrive Palembang 15:00 pm Check-in at Aryaduta Hotel Palembang 19:00 pm Assist local contractors, U.S. cooperators, and exhibitors setting up their tables in the seminar and exhibition area. Thursday, 29 th January: 7:30 am Exhibition and seminar rooms open for final preparations 8:30 am Registration 9:00 am First seminar begins 9:00 am Sabrina gave a technical seminar presentation, entitled Seminar on U.S. Meat 14:00 pm Pornnicha gave a technical seminar presentation, entitled U.S. Pulses: Innovative and Heathy Food Ingredients for Food Service 15:00 pm Cooking demonstration by Chef Vindex Tengker, utilizing U.S. pulse products 17:00 pm Seminars end 18:00 pm Exhibition closed for the day End of Day 1 Program 20:20 pm Chef Vindex departs Palembang for Jakarta 21:25 pm Chef Vindex arrives Jakarta Friday, 30 th January: 7:30 am Exhibition and seminar rooms open for final preparations 8:30 am Registration 9:00 am First seminar begins 9:45 am Leena gave a technical seminar presentation, entitled Introduction to California Raisins for Foodservice and Bakery Industries 10:30 am Baking demonstration by Chef Haryanto Makmoer, utilizing U.S. pulse products 12:00 am Seminars end 15:30 pm Leena departs Palembang for Singapore 16:00 pm Exhibition closed, break down End of Program in Palembang 21:40 pm Leena arrives Singapore Saturday, 31 st January: 6:00 am Pornnicha, Arrofi, Lanny check-out, depart hotel for the airport 9:25 am Sabrina and Chang Yi Ping depart Palembang for Singapore 9:35 am Pornnicha, Arrofi, Lanny depart Palembang for Bangkok 10:40 am Pornnicha, Arrofi, Lanny arrive Jakarta 11:30 am Sabrina and Chang Yi Ping arrive Singapore 12:55 pm Pornnicha departs Jakarta for Bangkok 13:25 pm Chef Haryanto, Wanda depart Palembang for Jakarta 14:30 pm Chef Haryanto, Wanda arrive Jakarta 16:25 pm Pornnicha arrives Bangkok 16:35 pm Sativa and Astried depart Palembang for Jakarta 17:40 pm Sativa and Astried arrive Jakarta Indonesia Food Service Showcases Trip Report 2015 Page 4

5 Trip Summary Background: On 24 th September 2014, we received notification of the approval of this project from the U.S. Dry Bean Council. This project involves the USA Dry Pea and Lentil Council, the U.S. Meat Export Federation, the Raisin Administrative Committee, and the U.S. Potato Board. The U.S. Dry Bean Council is the lead cooperator. Then, we worked with Ms. Sativa Perkerti of PT. Catalyst, our Local Project Consultant, and U.S. cooperators on plans to conduct a two-day U.S. Foodservice Showcases in each city. Due to the late notification of approval, we were only able to conduct the U.S. Food Showcases in 2 cities, versus the original 3 that were planned. The cities/areas chosen were Lombok and Palembang. In the subsequent months, we selected venues for the programs, liaised with the chefs on the recipes involved and their travel, compiled cookbooks of the recipes to be showcased, compiled invitation lists, recruited Indonesian importers of U.S. foods to exhibit, sent out invitations and called to follow up, and worked on travel and other arrangements. On 12 th January 2015, we sent out a travel notice to the FAS Jakarta Office informing them about our main purpose, to take part at these activities. Show Days: The major objective of the events was to promote the use of U.S. food and beverage products and ingredients to the food service industries in the secondary cities of Lombok and Palembang. The showcases were held on January at Sheraton Hotel in Lombok and on January at Aryaduta Hotel in Palembang. The showcases were organized by the US Department of Agriculture-Foreign Agricultural Service (USDA-FAS) and USDA Council of Chefs, in cooperation with the U.S. Dry Bean Council, the USA Dry Pea & Lentil Council, the U.S. Meat Export Federation, the Raisin Administrative Committee, and the U.S. Potato Board. The program agenda of the U.S. Foodservice Showcase Exhibition and Seminar Series in each city is found below. U.S. Foodservice Showcase Exhibition and Seminar Series Lombok Monday, 26 th January 2015 Tuesday, 27 th January 2015 Session 1 Topic Session 1 Topic 9:30 Registration 10:00 Registration 10:00-11:00 Changes in Indonesian Consumer Behavior in Foodservice/Retail Industries Presenter: Mr. Kafi Kurnia, PT. Peka Consult, Indonesia 11:00 12:00 California Raisins Role in the Food Service Industry Presenter: Ms. Leena Ng, Raisin Administrative Committee, Singapore 12:00 13:00 Lunch 13:00 14:00 U.S. Pulses: Innovative and Healthy Food Ingredients for Food Service Presenter: Ms. Pornnicha Sathujarun, USDBC & USDPLC, Thailand 10:00 12:00 Part 1: Seminar on U.S. Meat Presenter: Ms. Sabrina Yin U.S. Meat Export Federation, Singapore 13:00 14:30 Part 2: Technical Seminar on Handling U.S. Meat Presenter: Ms. Sabrina Yin U.S. Meat Export Federation, Singapore 14:00 15:00 Introduction to U.S. Potato Products for Foodservice Industry Presenter: Mr. Leonard Tjahjadi, US Potato Board, Indonesia 15:00 15:15 Coffee Break 14:30 14:45 Coffee Break Indonesia Food Service Showcases Trip Report 2015 Page 5

6 Session 2 Topic Session 2 Topic 15:15 16:45 Baking Demo by Chef Haryanto Makmoer, USDA Council of Chefs, using U.S. dehydrated potatoes, U.S. pulses products, U.S. dried fruits and nuts. 14:45 16:15 Cooking Demo by Chef Vindex Tengker, USDA Council of Chefs, using U.S. meat, U.S. potatoes, California Raisins, and U.S. Pulses U.S. Foodservice Showcase Exhibition and Seminar Series Palembang Thursday, 29 th January 2015 Friday, 30 th January 2015 Session 1 Topic Session 1 Topic 8:30 Registration 8:30 Registration 9:30 10:30 Part 1: Seminar on U.S. Meat Presenter: Ms. Sabrina Yin U.S. Meat Export Federation, Singapore 9:00 9:45 Changes in Indonesian Consumer Behavior in Foodservice/Retail Industries Presenter: Mr. Kafi Kurnia, PT. Peka Consult, Indonesia 10:30 10:45 Coffee Break 9:45 10:15 Introduction to California Raisins for Foodservice and Bakery Industries Presenter: Ms. Leena Ng, Raisin Administrative Committee, Singapore 10:45 12:00 Part 2: Technical Seminar on Handling U.S. Meat Presenter: Ms. Sabrina Yin U.S. Meat Export Federation, Singapore 12:00 13:00 Lunch 13:00 14:00 Introduction to U.S. Potato Products for Foodservice Industry Presenter: Mr. Leonard Tjahjadi, US Potato Board, Indonesia 14:00 14:45 U.S. Pulses: Innovative and Healthy Food Ingredients for Food Service Presenter: Ms. Pornnicha Sathujarun, USDBC & USDPLC, Thailand 14:45 15:00 Coffee Break Session 2 Topic 15:00 16:30 Cooking Demo by Chef Vindex Tengker, USDA Council of Chefs, using U.S. meat, U.S. potatoes, California Raisins, and U.S. Pulses 10:15 10:30 Coffee Break 10:30 12:00 Baking Demo by Chef Haryanto Makmoer, USDA Council of Chefs, using U.S. dehydrated potatoes, U.S. pulses products, U.S. dried fruits and nuts. End of Seminar Series Note: Half day seminar of Friday due to praying. More than 400 trade visitors and enthusiastic seminar participants attended the showcases, technical seminars, and baking and cooking demonstrations in both cities. These included hotels, restaurant, caterers, retailers, local food distributors, and cooking schools in Palembang and Lombok as well as the surrounding areas. It was the first U.S. food showcases ever held in Lombok and Palembang. The participants in both cities were unaware of the availability of various U.S. food products in the country. The showcases provided an opportunity for local contacts in the food service industries to meet with Indonesian suppliers/importers of U.S. products. The seminars and demonstrations were very useful for them to get more knowledge of various U.S. products and applications. Indonesia Food Service Showcases Trip Report 2015 Page 6

7 In Lombok, a total of 163 people from 72 companies participated in the seminar series on January 26 th and 154 people from 78 companies attended on January 27 th. About 80% of participants were from the food service industry (hotels, restaurants, cafes) in Gili Trawangan, the largest island, and Gili Air island, the closest island to Lombok, and 20% were from main island Lombok. In Palembang, over 135 people from 67 companies participated in the seminars on January 29 th and 126 people from 55 companies on January 30 th. Most of participants were bakeries, caterers, and major food service operators. The attendance rate was 94% in Lombok, while in Palembang it was 75% of those that preregistered for the Showcase. Several exhibitors found potential agents (3-5) in both cities. Some of them met between potential customers. The seminars and showcases allowed the exhibitors to open up new markets in remote areas and enabled them to introduce their high quality US products to these markets, especially tourist areas. Eleven exhibitors estimated the impact of the showcases on their sales of U.S. products in the next year will be increased about 10-25% ($1,500 - $77,000). Exhibitors The following companies, cooperators, and agents participated in the show: 1. PD Express Utama Sunmaid Raisins, Sunsweet Prunes & Apricots (Peka Consult) 2. PT Indospirit Natura/Healthy Choice - Grocery Products 3. PT Kurnia Mitra Duta Sentosa KAV mixed drinks 4. PT Lautan Mas Pertiwi California Rice [Lombok only] 5. CV Megah Food Trading Bali Johnsonville Sausages [Lombok only] 6. PT Nirwana Lestari - Tabasco, McCormick, Crisco, Smucker s, Jif, Goober 7. PT Prambanan Kencana - Dried fruits & Nuts; Cranberries, Raisins, Almonds, Pistachios, Walnuts, Dried Apples, Dried Figs, Canned Fruit [Marianis, Sunny-gem, Graceland] 8. PD RIA Rezeki Inthi Artha Cherries, Heinz Sauces, Log Cabin Maple Syrup 9. PT Sukanda Djaya Bandung - Maraschino Cherry, Dark Sweet Cherry, Ocean Spray Juice, Corn Tortilla, Frozen Potatoes, US Meat, Jam, Kellogs Breakfast Cereals, etc. 10. Raisin Administrative Committee (RAC) Lieu Marketing, Singapore 11. US Dry Bean Council Agrisource Thailand 12. USA Dry Pea and Lentil Council Agrisource Thailand 13. US Meat Export Federation (USMEF), Singapore 14. US Potato Board (USPB) 15. Washington Apple Commission, Peka Consult Sponsor 16. PT Lotus Distribution Bali Food Service Equipment and Apparel [Lombok only] 17. PT Sinar Meadow Jakarta Shortening, Margarine, Butter 18. PT Signora/PT Maribaya Palembang Cooking & Baking Equipment [Palembang only] I) U.S. Food Service Showcases The U.S. Dry Bean Council and the USA Dry Pea and Lentil Council presented a table-top display alongside other U.S. exhibitors. Visitors were given samples of U.S. pulse-based products. USADPLC and USDBC promotional materials, such as brochures, Simply Delightful cookbooks, supplier directories and nutrition information, were given to visitors. We also distributed snack samples, including fried and extruded varieties from the Philippines, Thailand and Indonesia. Ms. Alfi Puruhita, a local tempe producer developed Tem-Pea triangle with banana-leaf cover (cylinder shape of U.S. yellow pea, yellow pea and green pea, yellow pea and black bean, yellow pea and red beans). Many inquiries were received from show visitors, mostly related to the specifications of U.S. pulses and pulse flours, such as its applications, protein content, and also the formulations/recipes to utilize pea flour in value Indonesia Food Service Showcases Trip Report 2015 Page 7

8 added products. We had very positive feedback, especially from bakers who wanted to experiment with U.S. pulse flours in new bakery products and recipes. We suggested them to contact PT. Ekacitta Dian Persada (EDP), a local importer and flour miller. After discussed with most visitors, we learnt that there is a great opportunity and possible market for us to promote U.S. dry pulses in tempe. However, we need to conduct more hands-on workshops targeting local tempe-producers to raised awareness of using U.S. dry pulses instead of soybeans as well as adjust the finished products to get rid of the beany taste in order to meet with local taste preference. II) U.S. Food Service Seminar Series Ms. Pornnicha Sathujarun, USDBC and USADPLC ASEAN Representative, gave a presentation entitled U.S. Pulses: Innovative and Healthy Food Ingredients for Food Service. Dr. Lanny Suwono assisted us and other U.S. cooperators with translation from English into Bahasa in order to ensure the presentations were understood by each member of the audience. Chef Vindex Tengker, Chef Haryanto Makmoer, and Chef Ucu Sawitri from USDA council of Chefs worked together and developed Simply Delightful Cookbook showcasing 35 recipes utilizing U.S. food ingredients. The cookbook had distributed to all participants who attended the technical seminar series. Images and some recipes using U.S. dry pulses and pea flour are provided below. Simply Delightful Cookbook Cusfon cake using U.S. pea flour Seared Red Snapper and Seafood using U.S. large lima bean canned Javanese style garbanzo bean gadon using U.S. garbanzo beans/chickpeas Chef Vindex Tengker developed several recipes using U.S. dry pulses and took the lead on cooking demonstrations. These recipes included: 1) yellow pea and sweet potato soup (using U.S. yellow split peas); 2) Asian chicken and large lima beans tartlets (using large lima beans); 3) tempe chili and sundried tomato crusted Chilean sea bass (using red and large lima beans); 4) tamarind glazed roasted lamb chop (using dry lentils); 5) seared red snapper and seafood (using S&W large lima bean canned), and 6) Javanese style garbanzo bean gadon wrapped Indonesia Food Service Showcases Trip Report 2015 Page 8

9 in banana leaf (using garbanzo beans/chickpeas). Participants had an opportunity to taste and ask him how to prepare U.S. dry pulses. Chef Haryanto Makmoer took the lead in the baking demonstration series in both cities featuring U.S. pulses and pulse flours. He had developed: 1) pulse filling (using yellow and green pea, black and red kidney beans); 2) Gluten Free cranberry cake with apricot cream (using pea flour); 3) Gluten Free green tea cake (using pea flour); 3) cusfon cake (using pea flour); 4) green tea almond cookie (using pea flour); 5) giant chocoruinut cookie (using pea flour); 6) mixbeans bread (using pea flour, whole yellow peas, black and red kidney beans); 7) fruinut biscotti (using pea flour); 8) bapel (using pea flour); 9) puff frumandel (using pea flour); 10) sanas cake (using pea flour), and 11) onbitjkoek nut (using pea flour). Attendees were able to sample the products and ask questions about pea flour applications for their bakery products. The pulse fillings and cusfon cake were well accepted among many tasters. Below are some pictures taken during the showcases. Lombok Supermarket survey Chef Vindex Tenger conducted a cooking demonstration using U.S. pulses Chef Haryanto Makmoer conducted a baking demonstration using U.S. pulses and pea flour The Showcase Indonesia Food Service Showcases Trip Report 2015 Page 9

10 Local visitors with U.S. pulse-based samples U.S. pulse-based samples USDBC and USADPLC table-top display U.S. pulse-based samples Palembang The USDBC and USADPLC Regional Rep gave a technical presentation Participants attending the seminar series Chef Haryanto Makmoer conducted a baking demonstration using U.S. pulses and pea flour U.S. pulse-based product sampling during the cooking demonstration Indonesia Food Service Showcases Trip Report 2015 Page 10

11 Visitors stopped by at the USDBC and USADPLC table-top showcase Chef Vindex Tenger, USDBC & USDPLC Regional Rep with Simply Delightful Cookbook Local visitors asked about tempe made from U.S. dry pulses U.S. pulse-based samples Trip Recommendations This trip was an eye-opener for the local USADPLC/USDBC representative. This is the first time that the representative has traveled to Lombok and Palembang for market development activities. The trip, in general, went very well and things are moving in Indonesia. However, substantial follow up is needed to turn the inquiries into successes. The major suggestion for our future activities was that we need to provide samples of U.S. dry pulses and pulse flours at the showcases, so that the attendees can take these home and immediately begin to experiment with them based on the recipes showcased and what they learned during the seminars. There is also a good potential to promote U.S. pulses and pulse ingredients in the food service sector, especially in pastry filling applications. The gluten-free trend in baked products is slowly becoming a bigger deal in Indonesian market, the visitors added. We are looking for reliable distributors to represent our products in order to expand the market and meet our customers needs in both cities. Thus, we had discussions with major food service companies who took part in the showcases. We learned from them that Indonesia consumers are always looking for something new. For that reason, they are interested in bringing U.S. dry pulses into the market and repacking under their in-house brands. Some of them are already bringing in U.S. pulses, including canned and vegetable soup mixes (lentils, yellow, and green split peas). However, they would like the Councils to develop a marketing message that highlights the nutritional/functional benefits of U.S. pulse products in different applications since there is a lack of knowledge among local consumers. It is also significant for us to continue building on these events with future activities in order to create and maintain contacts for the Indonesian market. Indonesia Food Service Showcases Trip Report 2015 Page 11

12 List of participants in Lombok Indonesia Food Service Showcases Trip Report 2015 Page 12

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22 List of participants in Palembang Indonesia Food Service Showcases Trip Report 2015 Page 22

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35 Industry Contacts Indonesia Food Service Showcases Trip Report 2015 Page 35

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