Taiwan Culinary Professionals Get Creative With U.S. Barley

The American Institute in Taiwan (AIT)’s Agricultural Trade Office (ATO) held a U.S. Food Creativity Series this past summer that featured a summer camp for culinary professionals. The program was designed to help educators build their knowledge of U.S. agricultural products and gave the U.S. Grains Council (USGC) the opportunity to introduce attendees to U.S. barley in food.

Taiwan is currently the fifth largest market for U.S. barley with total imports of 12,000 metric tons in the 2014/2015 marketing year. The U.S. currently accounts for 22 percent of Taiwan’s market share with imports increasing as interest in the grain continues to grow. 

Through presentations and information sharing, educators learned about barley's characteristics, nutritional benefits and commercial potential, which was knowledge that they could share with their students.

The program generated interest in the commercial potential for barley and other agricultural products,” said USGC Taiwan office director, Clover Chang. 

The Council also worked with the China Grain Products Research and Development Institute (CGPRDI), U.S. Wheat Associates (USW), Taiwan Barley Products Industry Association (TBPIA) and other commercial companies to host the 2016 Healthy Barley Food Creative Contest. 

Registered groups included hotel, restaurant and bakery owners and teachers and students at local culinary universities and colleges. 

More than 80 people participated in the contest, with eight groups selected to participate in the championship. The winning teams baked items ranging from bread with barley filling to a barley chiffon cake. 

“Many of the companies who participated in the program agreed to support this activity in the future,” Chang said. “It’s a great way to promote U.S. barley.” 

These creativity contests are just two of the Council’s efforts to promote barley. To learn more about the Council’s work in Taiwan, click here.