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Field Crops & Forest Products

U.S. Dry Bean Council Technology Transfer and Educational Mission for Value Added Food Processors from the DR‐CAFTA Region

06/30/2018

 

Attachment USDBC Technology Transfer for Value-Added Food Products Success Story Apr 2018

 

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U.S. Dry Bean Council Technology Transfer and Educational Mission for Value Added Food Processors from the DR‐CAFTA Region Under a 2017 EMP grant from USDA/FAS, the U.S. Dry Bean Council brought a delegation of 14 highly qualified persons from13 different food processing and commercial baking industries in the DR‐CAFTA region to the Northern Crops Institute (NCI) in North Dakota for technical training in the use of U.S. dry beans in value‐added processed foods, such as baked goods, snack foods, confectionary products and pasta. This was immediately followed by a two‐day trip to visit dry bean farms and processors in North Dakota. Exit surveys indicated that 11 companies were encouraged by the NCI course and field trips “to create new products that include dry beans and/or dry bean derivatives.” Over the next three months, USDBC followed up and found that two commercial bakeries and three of the food processing companies were already developing new products, including establishing relationships with U.S. dry bean ingredient suppliers to obtain the right type of bean ingredients for their products, determining how an existing food processing system would need to be modified in order to accommodate the new ingredients and formulas, and buying U.S. dry beans or dry bean derivatives to use in research and development. In addition, one ingredient companies had developed plans for a dry bean value‐added workshop in the region for food technologists and manufacturing companies, including global brands that produce products in Central America and the Dominican Republic. USDBC is providing technical assistance to support this follow‐on activity.