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Mar 06, 2014
Dr. Kirk O’Donnell from AIB teaches bakers how to use soy flour in baked products. Photo Credit: WISHH
Alan Poock, ASA/WISHH Program Manager for Asia, is wrapping up a two-week trip covering four Asian countries. Poock first visited Bangladesh, where he met with baking and food manufacturers on using soy ingredients in their products. In Bangladesh, ASA/WISHH held a baking demonstration on how to use soy flour, which was led by Dr. Kirk O’Donnell from the American Institute of Baking (AIB). In the evening, over 80 industry participants attended an ASA/WISHH organized seminar on soy proteins in baking and the many soy ingredients that are available for other food product.
Poock then travelled to Delhi, India, where he met with FAS about future Bangladeshi programs. While in Bangkok, Thailand, Poock met with the research firm conducting the EMP Market Assessment for Myanmar and also met with FAS, which covers Myanmar from Bangkok. The final stop is Singapore, where Poock is scheduled to meet with USSEC staff on future collaboration in Asian between the two organizations.
