In their first visit to Myanmar, members of the U.S. Potato Board met with key partners in the Myanmar food industry to provide information on American potatoes as well as discuss technical assistance and food safety needs.
The delegation visited Yangon from March 22 to 24.
The U.S. Potato Board partnered with the Myanmar Chefs Association to conduct a technical seminar and cooking demonstration entitled “Introduction and Tasting of U.S. Potatoes.”
More than 50 members of Myanmar’s food industry are reported to have attended the programme, held at the Premium Distribution Test Kitchen in Yangon.
“The U.S. Potato Board is excited to work with the Myanmar Chefs Association and to speak with members of Myanmar’s food trade,” said Mr Mike Pink, who serves as a co-Chair of the USPB International Marketing Committee. “It will be an exciting first visit to Myanmar for the USPB, and we’re planning more programmes in Myanmar in 2015 and 2016 that will benefit both Myanmar and the U.S.”
Along with nutrition and taste, the USPB also promotes the importance of proper product preparation and food handling and safety.
Mr John Toaspern, Chief Marketing Officer, USPB, conveyed information on best practices to ensure that high quality potato products are served to the Myanmar Chefs Association President Chef Oliver Soe E. Thet, who led a hands-on cooking demonstration.
Chef Oliver Soe E. Thet showed how U.S. potatoes are “convenient to use and enhance the taste and nutritional value of well-known Myanmar dishes.”