GBI Final Report M15GXGBI26

Additional Educational Activities for Southeast Asian Health

Professionals

Submitted by:

U.S. Dry Bean Council

Participant ID: U.S. Dry Bean Council Program Year: 2015 and 2016 Target Market: Philippines and Thailand Proposal: M15GXGBI26: Additional Educational Activities for Southeast Asian

Health Professionals I. Introduction: This project, M15GXGBI26, Additional Educational Activities for Southeast Asian Health Professionals, was funded by Global Broad-based Initiative (GBI) funds. It is a follow-up project to a successful 2013 GBI project, M13GXGBI26, “Increasing the Awareness of Southeast Asian Health Professionals of the Nature and Nutritional Value of US Pulses”. The primary objective of this activity was to raise consumer awareness of U.S. pulses as healthy foods by continuing to work closely with nutritionists and health professionals in key markets in Southeast Asia. The lead cooperator for this project was U.S. Dry Bean Council (USDBC). The other key participant in the program was the USA Dry Pea and Lentil Council (USADPLC). The GBI proposal was submitted in May 2014 and approved in February 2015. Total budget awarded was $94,630.00. The completion date of the project was December 2016. II. Executive Summary: The GBI project M15GXGBI26, Additional Educational Activities for Southeast Asian Health Professionals, was conducted in the Philippines and Thailand. It was targeted at nutritionists from academia, nutritionists and certified dieticians in hospitals and private practices, hospital chefs, and other health professionals. The main objective of this project was to raise consumer awareness of U.S. pulses as healthy foods by continuing to work closely with nutritionists and health professionals in key markets in Southeast Asia. This project involved four major activities in the Philippines. These included three technical workshops, one in Davao City on July 18, 2015, and two workshops in Manila on July 9, 2016 and October 1, 2016. The workshop in Davao was held in two separate venues. The morning session consisted of lectures at Metropark Hotel, while the afternoon hands-on session was held at the Center for Asian Culinary Studies’ Kitchen. A total of 17 participants attended the Davao

workshop. In Manila, the two workshops were conducted at the Magsaysay Center for Hospitality and Culinary Arts’ (MIHCA) kitchen. Forty-two participants attended the two Manila sessions. The three workshops were entitled, “U.S. Pulses as Healthy Ingredients”. The programs consisted of a lecture in the morning and a hands-on workshop in the afternoon; wherein participants were required to cook 3 dishes using U.S. pulses. The topics addressed included an introduction to the USDBC and USADPLC, different types of U.S. pulses, the health and other benefits of U.S. pulses, and proper preparation of U.S. pulses. The USDBC worked closely with the Nutritionists Dieticians Association of the Philippines (NDAP) in Davao and Registered Nutritionists-Dieticians (RNDs) in Manila to organize and conduct the workshops. The fourth component of the Philippines program consisted of a healthy recipe development competition, involving teams of RNDs and culinary-nutritionist students at Manila Tytana College. On November 15, 2016, a total of 12 culinary-nutritionist students with their respective 12 RNDs as coaches, prepared their recipes for judging at the Manila Tytana College’s Kitchen. A total of 47 recipes were submitted and judged on palatability, use of pulses, nutrition, presentation and packaging, and food safety. The 12 best recipes were selected and published in a recipe book, “Cooking Healthy: 12 Easy U.S. Pulse Recipes”. The books were distributed to all major buyers of U.S. pulses in the Philippines and will be used in Regional market development activities. In Thailand, five hands-on workshops, “Preparing Healthy Dishes with U.S. Pulses” were conducted in four regions of the country, including the North, Central, South and Northeast. Out of the five workshops, three were held in new territories for the USDBC and USDPLC. The Thai Dietetic Association (TDA) helped to organize these activities and invited hospital dieticians and cooks, chefs from schools and restaurants, and professors from Food and Nutrition Departments of universities. Similar to the program in the Philippines, a one-day seminar was conducted, with the morning session devoted to lectures and the afternoon for the hands-on cooking workshop. The participants prepared local recipes using U.S. pulses taken from a cookbook produced by TDA members back in 2013. A total of 200 TDA members from 204 different hospitals participated in the program. Based on a survey in Thailand and follow up discussions with seminar participants in both countries, the main success of this project was that it helped to increase the awareness of health professionals in Thailand and the Philippines of U.S. pulses and their health benefits. This is critical to U.S. efforts to build the market for these products in both countries. More than 293 health professionals in both countries took part in the technical workshops and other activities and had an opportunity to prepare healthy dishes with U.S. pulses. For the vast majority, especially in Thailand, this was their first exposure to U.S. pulses. These activities, along with other U.S. market development efforts, are helping to build and maintain the market for U.S. pulses in the Philippines and Thailand. In 2016, U.S. pulse exports to Thailand totaled 752 MT, an increase of 47% over 2015 and the highest level since 2012. In the Philippines, U.S. exports of pulses fell dramatically in 2016, from 17,360 MT to 12,392 MT, due largely to lower shipments of U.S. dry peas in 2016 for fried pea snacks. However, exports of other U.S. pulses, including dry beans, lentils, and chickpeas, rose from 1,880 MT in 2015 to 2,793 MT in 2016. New importers/buyers of U.S. pulses also entered the market in 2015 and 2016. In Thailand, a new importer of dry retail/food service pack pulses began importing a range of U.S. pulses. In the Philippines, the largest canner of U.S. pulses began experimenting with a wider variety of U.S. pulses, with plans to introduce new canned U.S. pulses by the end of 2016. Despite these successes, the direct sales impact on hospital purchases by this program has been less than anticipated as many of the RNDs are not responsible for hospital food purchasing

decisions or are working with fixed budgets; U.S. pulses are relatively expensive; pulses require a long soaking time; U.S. pulses are not readily available, especially in areas outside of the capital cities; and low awareness and knowledge of pulses. Continuing to build the awareness of U.S. pulses and their nutritional benefits among health professionals and consumers is a key to future increases in U.S. exports to Southeast Asia. It is also critically important to the support the business and development of new importers and U.S. pulse-based products. As a result, additional educational and recipe development programs aimed at consumers and health professionals should be undertaken. Efforts should also be made to work with importers, through educational or other activities, to strengthen their distribution networks outside of the capital cities. Collaborators in this project included the USDBC, USADPLC, FAS Bangkok and Manila, NDAP Davao Chapter, RNDs in Manila, Manila Tytana College, Chef Jill Sandique, Thailand Dietetic Association, and local importers of U.S. pulses. III. Project Overview and Details The proposal for this project was approved on February 3, 2015. This was a GBI project and the completion date was December 31, 2016. The program encompassed two markets, the Philippines and Thailand. It was targeted at nutritionists from academia, nutritionists and certified dieticians in hospitals and their own practices, hospital chefs, and other health professionals. The main objective of this project was to raise consumer awareness of U.S. pulses as healthy foods by continuing to work closely with nutritionists and health professionals in key markets in Southeast Asia. One technical workshop for nutritionists and dieticians in Manila and other Philippine cities was initially proposed for this project as well as a recipe development activity. A total of four activities were actually conducted under this project in the Philippines. These included three technical workshops, one in Davao City on July 18, 2015, and two workshops in Manila on July 9, 2016 and October 1, 2016. In addition a healthy recipe development competition and publication of the resulting recipes was conducted in late 2016. The proposed program in Thailand consisted of four one-day workshops, held in four regions of Thailand — Central, North, South, and East. Each of these regions differs in culture, as well as in food preferences and tastes. Three of the regions proposed (North, South, and East) are new territories for the USDBC and USADPLC and most nutritionists in these regions have had little exposure to U.S. pulses. Under this project, five one-day workshops were held, encompassing all four regions of Thailand, with two workshops held in the Central region.

Philippines Program Planning - Philippines February – March 2015 During the workshop in Cebu, under the 2013 GBI project M13GXGBI26, we consulted with NDAP members from Davao City, regarding the possibility of conducting the same workshop in Davao for NDAP-Davao members or including more of their members in a similar workshop in Manila. The response was positive and we prepared a follow up GBI proposal for an additional technical workshop, targeted at NDAP members in Davao, Manila, and other Philippine cities. In early

2015, we received the notice that this follow up GBI project, M15GXGBI26, was approved. We then proceeded to coordinate with NDAP-Davao. Due to the strong interest in Davao, a decision was made to hold a technical workshop in that city, instead of inviting participants from Davao to the proposed workshop in Manila. April – May 2015 Communication with NDAP’s Davao Chapter continued. They gave us a list of hospitals around the City and the names of officials that we needed to contact for our activity. We also started scouting for possible venues. Although there were three (3) kitchens identified as possible venues, only one could accommodate our request as the other two were either not open for rental or had limited equipment for cooking. As soon as we decided that the Center for Asian Culinary Studies’ Kitchen met all our requirements, we blocked off a Saturday for the program in the month of July. Mid-May to June 2015 Invitation letters to hospital heads were sent out, inviting them to attend our program. A Sample Copy of the letter is found in Appendix A. July 2015 The technical workshop in Davao City was held July 18, 2015. Please see more details in the Activities Section below. May to September 2015 Communications started with NDAP Manila regarding a technical workshop in Manila, while preparations were underway for the Davao City program. While the response was positive, the NDAP’s Secretariat office gave us the impression that they did not want us to communicate directly with its members. Instead, they wanted to be the conduit for inviting their members. Respecting their role as the lead organization of nutritionists-dieticians, we asked them to nominate participants for a workshop in October 2015. While waiting for the list from NDAP, we worked on inspecting possible venues/kitchens around Metro Manila. October 2015 – February 2016 As we did not get any clear response or updates from NDAP Manila regarding the workshop, this led us to postpone the proposed workshop in Manila, as everyone was busy with the Christmas season. We decided to conduct the workshop after the Christmas holidays, but continued following up with NDAP Manila regarding their participation and a possible workshop early in 2016. However, we were eventually unable to confirm possible dates and participants with the NDAP Manila. March – May 2016 After meeting with a Registered Nutritionist-Dietician (RND) with a private practice regarding the proposed workshop in Manila, it was decided that we would invite RNDs directly instead of going thru the NDAP Manila Secretariat’s Office. A total of seven (7) RNDs were identified and approached during the launch of the 2016 International Year of the Pulses at the U.S.

Ambassador’s Residence on April 19, 2016. These RNDs promised to identify other RNDs who would be interested to join the workshop. June 2016 A total of fifty (50) RNDs were identified, invited and confirmed their participation in a “U.S. Healthy Ingredients” workshop. However since the kitchen can only accommodate 20-25 persons, it was decided to split the group into two (2) smaller workshops. The first workshop in Manila was scheduled on July 9, 2016, and the second workshop was scheduled on October 1, 2016. The dates chosen were based on the availability of the kitchen and Chef Jill Sandique’s schedule. Program Implementation - Philippines PHILIPPINES, ACTIVITY 1: July 18, 2015 – U.S. Pulses as Healthy Ingredients, Davao City, Philippines

The technical workshop, “U.S. Pulses as Healthy Ingredients”, was held in Davao City on July 18, 2015. A copy of the Final Program is shown in Exhibit 1. The workshop in Davao was held in two separate venues. The morning session consisted of lectures at Metro park Hotel, while the afternoon session or the hands-on workshop portion, was held at the Center for Asian Culinary Studies’ Kitchen.

Exhibit 1: Technical Workshop Program in Davao City

U.S. PULSES AS HEALTHY INGREDIENTS July 18, 2015, Davao City

8.15 REGISTRATION OF PARTICPANTS

8:30 Opening Program Agrisource/NDAP

Introduction of Participants

8:45 Overview of USA Dry Bean Council and

USA Dry Pea and Lentil Council Ms. Surisa Taechawiratchon

9:00 Cooking with Pulses

Q&A Chef Jill Sandique

9:30 COFFEE BREAK

9:45 Nutritional Benefits of Pulses

Q&A Dr. Leia Lacuesta-Corro

10:30 Pulses in Mindanao

RAM Foods Inc. Ideal Macaroni & Spaghetti Factory Inc.

11:00-12:30 LUNCH BREAK/Transfer to CACS Kitchen

1:00 pm HANDS-ON COOKING WORKSHOP at Center for Asian Culinary Studies’ Kitchen

4:30 pm CLOSING PROGRAM

Five speakers were involved in the program. Ms. Surisa Techawiratchon, from AgriSource Co. Ltd., the USDBC/USADPLC Southeast Asian Representative, explained the background of the USDBC and USADPLC. Chef Jill Sandique discussed the proper way of cooking pulses, whether dry packed or canned. Many in the audience did not know that beans need to be soaked for a 8 hours before cooking, and that dry beans are a cheaper source of protein than pork. They also learned, for the first time, that the method of cooking lentils is similar to the preparation of mung beans. Mung bean soup is a staple dish, both in hospitals and households, and is usually served on Fridays. When Chef Jill told them that they can get more yield out of a cup of lentils versus a cup of mung beans, they were surprised as not all of them are familiar with lentils. Dr. Leia Lacuesta-Corro., a Clinical Nutritionist, explained about the advantages of including pulses in one’s diet. She said that a lot of her patients, when told to “diet”, prefer not to eat “right,” when told that certain foods are bad for them. She emphasized the importance of the role of nutritionists and dieticians in knowing about products like pulses and to know how to come up with recipes that will entice their patients to eat right. She focused on the role of fiber in diets and how pulses are rich in and a cheap source of fiber. The last speakers were representatives from Ram Food Corporation and Ideal Macaroni and Spaghetti Factory. Both companies use 100% U.S. pulses in their products, RAM in canned and “doy” pak pulses and Ideal in dry retail/food service packaging. Each representative explained about their products and pricing. They informed the audience that they will provide hospitals with U.S. pulse products at wholesale pricing, with no minimum order volumes. They said this arrangement is more practical and cost-effective, than for the hospitals to purchase their products at supermarkets. After lunch, participants moved to the kitchen and were instructed to group themselves into groups of four and to work as a team. Two sets of recipes were divided among the groups, with the first set consisting of: Chickpea Hummus, Lentil Soup, and Rice with Chicken, U.S. Beans and Peas. The second set of recipes included: Lentil Soup, U.S. Bean and Pasta salad and U.S. Chocolate Chickpea Cake. Common to both groups, was the recipe for Lentil Soup as Chef Jill wanted them to all to learn it so they can alternate this with serving mung bean soup.

PHILIPPINES, ACTIVITY 2:

July 9, 2016 – U.S. Pulses as Healthy Ingredients, Manila, Philippines A tropical storm hit Manila, during the period of July 7 to 9. Work and classes were suspended on July 8 (Friday) and some of the participants called to confirm if the workshop would still be held the following day (July 9). Upon monitoring the weather, it was confirmed that the storm was scheduled to exit on that day, prompting us to proceed as scheduled. A total of 17 participants, from the 20 who confirmed, showed up for the program. A copy of the final program is shown in Exhibit 2. The venue for the workshop was the Magsaysay Center for Hospitality and Culinary Arts’ (MIHCA) kitchen.

Exhibit 2: Program Agenda for First Manila Workshop

Title U.S. PULSES AS HEALTHY INGREDIENTS

July 9, 2016

09:45 REGISTRATION OF PARTICIPANTS

2

Left to Right: (1) Dr. Leila-Corro , Clinical Nutritionist; (2) NDAP participants with Dr. Corro; (3) Participants discussed their strategy in cooking; (4) Chef Jill giving participants the rules in the kitchen; (5) Chef Jill with a participant; (6) Chef Jill giving her feedback on participants’ performance in the kitchen.

10:30 Opening Program Morning Prayer

10:35 Introduction of Participants

10:40 Overview of USA Dry Bean Council and USA Dry Pea and Lentil Council

- Ms. Jenny Lumain

10:45 Nutritional Benefits of Pulses - (UN-FAO Video Show)

10:50 Cooking with Pulses - Chef Jill Sandique

11:00 Grouping / Lunch Break

12:00 Hands-On Cooking with U.S. Pulses - Chef Jill Sandique

16:30 Closing of Program - Handing Out of Certificates - Group Pictures

As indicated earlier, there were 17 participants in this program. Six participants were from private hospitals or have their own practice (Cardinal Santos Medical Center, Cavite Naval Hospital, San Lorenzo Ruiz Hospital, Asian Hospital & Medical Center and Our Lady of Lourdes Hospital), five were from government institutions (DOST-FNRI, National Center for Mental Health, City Government of Makati and Senate of the Philippines), and another five from universities. The “Introduction to the USDBC and USADPLC” was presented by the Southeast Asian Representative, Ms. Jenny Lumain. The session on the “Nutritional Benefits of Pulses” was handled by showing them FAO’s video on pulses and the International Year of the Pulses. This was because the Philippine Government recently passed a bill that prevents anyone presenting on the nutritional benefits of products if one is not a Registered Nutritionist-Dietician. The FAO video more than explained why pulses should be part of one’s diet. Chef Jill Sandique, USDA’s Lead Trainer, discussed the topic of “Cooking with Pulses”. Questions were raised on how long it takes to cook pulses. Chef Sandique showed them 1 cup of peas and what they look like, after 6 hours of soaking. Interest peaked when they realized that the volume almost doubled after the soaking. After lunch, the participants proceeded to the kitchen. The group spent the next four (4) hours cooking “hands-on” with U.S. pulses. Groupings followed the same rules used in Davao. Some pictures taken during the event are found below.

Nutritionists-Dieticians from Manila as they worked in the kitchen during the hands-on portion of the workshop. Last picture (on the bottom right) shows them posing for memento.

PHILIPPINES, ACTIVITY 3: October 1 – U.S. Pulses as Healthy Ingredients, Manila, Philippines The 2nd group of RNDs participated in a technical workshop in Manila on October 1, 2016. This workshop was also held at the Magsaysay Center for Hospitality and Culinary Arts’ (MIHCA) kitchen. A total of 25 RNDs were invited and all showed up. The final program is found in Exhibit 3.

Exhibit 3: Program Agenda for Workshop 3 in Manila

U.S. Pulses as Healthy Ingredients, Oct. 1, 2016 9:45 AM Registration of Participants 10:30 AM Opening Program, Morning Prayer 10:45 AM Introduction of U.S. Dry Bean Council and USA Dry Pea and Lentil Council 10:50 AM Nutritional Benefits of Pulses, (UN-FAO Video Show) 11:00 AM Cooking with Pulses, Chef Jill Sandique 11:30 AM Tasting Different Types of Cooked Pulses 11:45 AM Group / Lunch Break 1:00 PM Hands-On Cooking, Chef Jill Sandique 4:30 PM Evaluation of Group’s Dishes and Performance in the Kitchen 4:45 PM Handing out of certificate and group pictures Closing Program

Three speakers took part in this program. Ms. Surisa Techawiratchon gave a presentation on “Introduction to U.S. Dry Bean Council and USA Dry Pea and Lentil Council”. Ms. Jenny Lumain then talked about the “Pulse Association of the Philippines” and played the UN-FAO Video that explained what are pulses and their nutritional benefits. Next, Chef Jill Sandique gave a presentation on “Cooking with U.S. Pulses” and arranged the tasting of different types of cooked pulses. The tasting portion was a new topic that was added to the program as the participants were younger, compared to the first group, and are less familiar with pulses. Before lunch, we divided the participants into five (5) groups for the hands-on cooking session. The recipes included U.S. Chickpea Hummus; U.S. Lentil Soup with Pork Cracklings; U.S. Bean and Pasta Salad with Feta and Black Olives; Rice with Chicken, U.S. Beans and Peas: and U.S. Chocolate and Chickpea Cake. Chef Jill evaluated the group’s dishes after the hands-on session and participants also had a chance to take home the dishes they prepared. A Certificate of Attendance was handed out towards the end of the session.

Nutritionists-Dieticians proudly showed their group’s output in the kitchen

PHILIPPINES, ACTIVITY 4: November 15, 2016: HEALTHY RECIPE DEVELOPMENT The RND participants in the October 1 seminar indicated their interest in the recipe development portion of this project. However, due to their full-time work schedules, they did not have the time to do the development, testing and tasting of recipes. One of the RNDs suggested that they could partner with students, who could do the actual cooking and testing of the recipes. Thus, a series of meetings with Tytana College’s Holistic Nutrition with Culinary Arts Department (HNCA) was conducted in October and November. Manila Tytana College is the only school in the Philippines that offers a culinary-nutrition course. Graduates get a degree in Nutrition and a strong culinary course background at the same time. Because of this, RNDs who wanted to develop recipes were partnered with students who could do the full-time work on recipe cooking and testing. On November 15, 2016, a total of 12 culinary-nutritionist students with their respective 12 RNDs as coaches, conducted the actual cooking of their recipes developed at the Manila Tytana College’s Kitchen. A total of 47 recipes were submitted. Chef Martin Bower, Chef Geraldine Magellan and USDBC ASEAN Representatives, Ms. Surisa Techawiratchon and Jenny Lumain, chose the best pulse recipes based on the following criteria: Palatability (25 points); Use of Beans Lentils & Peas (25 points); Nutritional Component (25 points); Presentation & Packaging (15 points) and Food Safety & Sanitation (10 points). The USDBC ASEAN Representative Office chose the 12 best pulse recipes developed that met the highest points on palatability, use of pulses and nutritional component. A recipe booklet was designed and printed for distribution to all USADBC/USADPLC clients and their customers in the Philippines and interested RNDs (Exhibits 4 and 5). These will also be handed-out at trade shows and other market development activities throughout Southeast Asia.

Exhibit 4: Cover of Healthy Recipe Book

Exhibit 5: Healthy Recipes with U.S. Pulses from Competition

From Left to Right: (1) U.S. Bean Adoballs; (2) U.S. Chickpea and Mango Refrigerator Cake; (3) U.S Lentils and Beef Patties with Garlic and Ginger Sauce;(4) U.S Great Northern Beans with Spinach and Adobo Sauce; (5) U.S. Chickpea and Almond Hummus in Milk Chocolate Cups; (6) Squash Blossoms Stuffed with Fried U.S. Pinto Beans; (7)Baked U.S Chickpea & Eggplant-Stuffed Tomatoes; (8) Buchi with U.S. Chickpeas & Great Northern Beans; (9) Curried U.S. Lentils; (10) U.S. Chickpea and Peanut Butter Thumbprint Cookies; (11) U.S. Chickpea Pastillas; (12) Spicy U.S. Red Kidney Beans and Cauliflower.

Thailand

Program Planning – Thailand August 2015 We met with Dr. Chanida Prachotikarn of the Thai Dietetic Association (TDA) and agreed that the seminars would be conducted in four (4) regions of Thailand: the Central, North, South and North East. TDA will be doing much of the basic organization work for these, including finding venues for the seminars, recruiting their members, arranging for the meals, and other organizational details. The USDBC/USADPLC will work closely with TDA on these arrangements. November 2015 TDA updated us that they are working the venue for each region and that they have already contacted cooking schools and local universities as possible venues.

January 2016 We met with Dr. Chanida for the final dates for the technical seminars in Thailand. Both parties agreed on the following schedule: Feb 20 (Chiang Mai) at Chiang Mai Vocational College, Feb 27 (Northeast Region) at Udonthani Vocational College, March 5 (Bangkok) at UFM Baking and Cooking School, March 19 (Phuket) at Phuket Vocational College and March 26 (UFM Baking and Cooking School. As there was enough budget, it was decided that we will hold two technical seminars in the Central region, including Bangkok at the same place (UFM Baking and Cooking School). This month, the TDA’s members of each region worked closely and talked about the planning with the vocational colleges and UFM Baking and Cooking School. They worked on the final number of participants who confirmed to participating in each seminars. Ms. Surisa also worked closely with Dr. Chanida on the recipes that will be used for each competition. Each recipe was evaluated and chosen with the participant’s level of expertise in mind. As participants were new to pulses, recipes that were easy to prepare were chosen. Program Implementation - Thailand THAILAND, ACTIVITY 1: February 20, 2016 – Preparing Healthy Dishes with U.S. Pulses (Chiang Mai Province) Ms. Surisa Techawiratchon, USDBC/USADPLC ASEAN Representative, traveled to Chiang Mai Province in the North of Thailand with Dr. Chanida Pachotikarn, President, and other committee members of the Thai Dietetic Association (TDA) during 19 - 20 February to conduct the technical seminar “Preparing Healthy Dishes with U.S. Pulses”. This workshop was held on Saturday, February 20, at Chiangmai Vocational College. There were 50 participants (Exhibit 7) from different provinces in the Northern region of Thailand that attended this technical seminar, including hospital dietitians and cooks, chefs from schools and restaurants and professors from Food and Nutrition Departments of universities.

08:30 – 09:00 Registration

09:00 – 09:15 Opening Remarks Welcome Remarks by Key Collaborators Participant Self-Introduction

09:15 – 10:00 Introduction to U.S. Dry Bean and USA Dry Pea and Lentil Councils How to Prepare U.S. Pulses Ms. Surisa Techawiratchon Project Assistant, USADPLC and USDBC ASEAN Representative

10:00 – 10:15 Refreshment Break 10:15 – 11:00 Nutritional Attributes of Pulses

Dr. Chanida Parchotikarn President, Thai Dieticians Association

011:0 – 11:45

Open Discussion and Sharing of Experiences on the Benefits of Cooking with Pulses and Strategies for Introducing Pulses into Thai Diet. (Nutritionist and Certified dietitians from hospital, health professionals, Chefs from schools and restaurants)

11:45 – 12:00 Group Photo

12:00 – 13:00 Lunch

13:00 -15:00 Healthy Thai Cooking with U.S. Pulses in each region (Using the 2013 published recipe book)

15:00 – 15:15 Refreshment Break

15:15 – 16:00 Tasting Contest and Judging the Winner

16:00 – 16:30 Wrap-up, Program Evaluation, Certificate Ceremony, End of Program

Exhibit 6: Agenda “Preparing Healthy Dishes with U.S. Pulses”

Exhibit 7: Attendance List (Chiang Mai Province) No. Name – Surname Organization Position

1 Miss Nunvarunthon Srirat Doi Loh Hospital Nutritionist

2 Miss Chanisara Baenthi Sa-mueng Hospital Nutritionist

3 Miss Phuntila Wipasa Sun Sai Hospital Nutritionist

4 Mrs. Dusanee Israpairoj Praow Hospital Nutritionist

5 Mr. Akkarin Somlar Doi Sa-ket Hospital Nutritionist

6 Miss Apinya Patoe Rachavech Chiang Mai Hospital Nutritionist

7 Mrs. Spen Mokmamern Nakorn Pink Hospital Nutritionist

8 Miss Pimchayaporn Jeenam Prasard Chiang Mai Hospital Nutritionist

9 Mrs. Rinyapat NItiwatsiri Sun Pa Thong Hospital Nutritionist

10 Miss Supunnika Chaiwan Suan Proog Chiang Mai Hospital Nutritionist

11 Miss Puangpet Motsima Suan Proog Chiang Mai Hospital Nutritionist

12 Mrs. Nadnapin Sidtigan Thetsabarn Nakorn Chiang Mai Hospital Nutritionist

13 Mr. Nilubon Popipant Lam Poon Hospital Nutritionist

14 Mrs. Aungkana Saetoe Lam Poon Hospital Nutritionist

15 Miss Sudarat Jadjeen Lee Hospital Nutritionist

16 Mrs. Pitsamai Chaiwong

17 Mrs. Kanyawee Thongsila

18 Miss Ubonrat Promfang Rajamangala University of Technology Lanna Lampang

19 Miss Jirapa Ponjanta Rajamangala University of Technology Lanna Lampang

20 Miss Rungtiwa Kongngoen Rajamangala University of Technology Lanna Lampang

21 Mr. Suphat Taiwejehasrt Rajamangala University of Technology Lanna Lampang

22 Mr.s Phigulthong Urren Rajamangala University of Technology Lanna Lampang

23 Mrs. Wannaporn Inganwong Chiang Mai Vocational College Teacher

24 Miss Pimpan Insee Chiang Mai Vocational College Teacher

25 Mrs. Tuchaporn Kruwkrow Chiang Mai Vocational College Teacher

26 Ms. Phuriwat Cheekham Maharaj Nakorn Chiang Mai Hospital Nutritionist

27 Miss Sutiya Howiman Maharaj Nakorn Chiang Mai Hospital Nutritionist

28 Mrs. Yupa Pattarakeha Nan Hospital Nutritionist

29 Miss Netchana Panya Nan Hospital Nutritionist

30 Miss Phathita Suriya Chiang Rai Pracha Nukroh Hospital Nutritionist

31 Miss Surunee Paokunta Dok Kham Tai Hospital Nutritionist

32 Miss Siraprapa Nantasan Joon Hospital Nutritionist

33 Mrs. Sumon Wongsaroj Pa Yao Hospital Nutritionist

34 Mrs. Kesana Somjit Chiang Kham Hospital Nutritionist

35 Mrs. Yuvathida Ruksapukdee Pong Hospital Nutritionist

36 Miss Uraiporn Wasunkajorn Lam pang Hospital Nutritionist

37 Mrs. Waralak Boonmawong Wang Nua Hospital Nutritionist

38 Mr. Kotthanana Pothima Thuen Hospital Nutritionist

39 Miss Kamonpath Potawee Sop Prab Hospital Nutritionist

40 Miss Peraya Boottakul Koh Ka Hospital Nutritionist

41 Mrs. Thanyaluch Tharangsri Mae Moh Hospital Nutritionist

42 Mrs. Suveeraya Savangtum Mae Ta Hospital Nutritionist

43 Miss Parnvaree Chantrajarearnroth Lam pang Hospital Nutritionist

44 Miss Namthip Jongsiri Prae Hospital Nutritionist

45 Mr. Watcharapong Sangaiya Prae Hospital Nutritionist

46 Mrs. Metaya Oonnom Choom Chon Song Hospital Nutritionist

47 Mrs. Dutsanee Pattane Choom Chon Soong Men Hospital Nutritionist

48 Miss Atchara Atsawamongkol Choom Chon Song Hospital Nutritionist

49 Mrs. Supannee Kantavee Nakorn Pink Hospital Nutritionist 50 Miss Narinya Kalatrakun Nakorn Pink Hospital Nutritionist

The program consisted of lectures on the U.S. Dry Bean Council and USA Dry Pea and Lentil Council, the health benefits of U.S. pulses, preparation and handling of U.S. pulses, and information needed to correctly use U.S. pulses in the local recipes included in the cookbook, “Healthy Thai Recipes with U.S. Pulses” as well as other local recipes. In the afternoon, a hands-on session was conducted, enabling the participants in the seminar to prepare local recipes using U.S. pulses followed by a Tasting Contest and naming the winner. The participants were divided into six (6) groups and used four (4) recipes from the cookbook during a Tasting Contest and cooking competition. The four (4) recipes used in this seminar were as follows: 1. Northern Thai Steamed Rice Cones (made from Red Kidney Beans) 2. Northern Thai Sausage (made from Navy Beans) 3. Hunglay Curry (made from Red Kidney, Navy Beans, Garbanzo Beans and Green Split Peas) 4. Crystal U.S. Bean Cones (Green Split Peas). These recipes were developed in a previous GBI project with the TDA, involving a healthy recipe development competition for their members. The representative of JR F&B Co., Ltd. in this region joined our seminar and presented their dry pack and canned range of U.S. dry pulses. We received very good feedback from participants and our local distributor also reported to us that they received many U.S. pulse orders from this seminar. Some pictures taken at the 1st technical seminar in Chiang Mai Province are provided below.

Dr. Chanida Parchotikarn, President, Thai Dieticians Association presented "Nutritional Attributes of Pulses" at Chiang Mai Vocational College

Participants during hands-on cooking

Local Representative of JRF&B

Hunglay Curry (made from Red Kidney, Navy Beans, Chickpeas and Green Split Peas) and Crystal U.S. Bean Cones (Green Split Peas)

THAILAND, ACTIVITY 2:

February 20, 2016 – Preparing Healthy Dishes with U.S. Pulses (Udonthani Province) A total of 53 participants (Exhibit 8) from different provinces in the Northeast region attended and followed the same program as that in Chiang Mai. The morning was spent in lectures and the afternoon was for the hands-on cooking workshop. Unfortunately, the local distributor of U.S. pulses did not show up, despite accepting our invitation weeks before and participants were told that they could get pulses from supermarkets. All of them were hospital dietitians and cooks.

Exhibit 8: Attendance List

(Udon Thani Province)

No. Name - Surname Organization Position

1 Mrs. Chantana Saengpetch Khon Khaen Hospital Nutritionist

2 Miss Prapaporn Soonthongsiri Khon Khaen Hospital Nutritionist

3 Miss Vipavee Srikhampa Khon Khaen Hospital Nutritionist

4 Miss Ploenchai Prakhote Khon Khaen Hospital Nutritionist

5 Miss Panthanunrat Chinpolchai Khon Khaen Hospital Nutritionist

6 Mr. Wacharapoom Thongbai Kham Muang Kalasin Hospital Nutritionist

7 Miss Jaruwan Wongpracha Somdej Kalasin Hospital Nutritionist

8 Miss Jutharat Norapa Nhongkrungsri Kalasin Hospital Nutritionist

9 Mr. Preecha Pimpiruth Kosoompisai Mahasarakham Hospital Nutritionist

10 Mrs. Pattaraporn Prommettha Phu Kiew Chaiyapoom Hospital Nutritionist

11 Miss Sirima Taweenguen Chaiyapoom Hospital Nutritionist

12 Miss Chotika SriKaew Maharaj Nakorn Rachasrima Hospital Nutritionist

13 Miss Kanittha Prommalarak Maharaj Nakorn Rachasrima Hospital Nutritionist

14 Miss Jiraporn Saengsuwan Nakornpanom Hospital Nutritionist

15 Miss Wilawan Boonkon Nakornpanom Hospital Nutritionist

16 Miss Juthamas Srinonghang Sri Songkarm Nakornpanom Hospital Nutritionist

17 Miss Nuchanart Singhngoi Renunakorn Nakornpanom Hospital Nutritionist

18 Miss Chanitda Sritaweekas Pakkad Buengkarn Hospital Nutritionist

19 Miss Pimporn Rujirakul Khon Khaen Hospital Nutritionist

20 Miss Chutipa Sripanya Sopisai Buengkarn Hospital Nutritionist

21 Miss Thiwaporn Thongkaeng Buengkarn Hospital Nutritionist

22 Miss Pathitta Chachomwong Seka Buengkarn Hospital Nutritionist

23 Miss Thippawan Pinmueang Sakonnakorn Hospital Nutritionist

24 Miss Ladaporn Kraibootr Sakonnakorn Hospital Nutritionist

25 Miss Jenjira Wongpanya Somdej Prayupparach Sawangdaendin Sakon Nakorn Nutritionist

26 Miss Sureerat Khotelakpetch Taongoy Sakon Nakorn Hospital Nutritionist

27 Miss Paweena Siemlhaem Nongwuasor UdonThani Hospital Nutritionist

28 Miss Wilawan Meebu Wangsapoong Loei Hospital Nutritionist

29 Mr. Sitthiphong Mulmatra Na Klang Nhong Bua Lampoo Hospital Nutritionist

30 Mr. Sooksan Mosee Nhong Bua Lampoo Hospital Nutritionist

31 Miss Suwanee Chomchairat Nonsang Nhongbua Lampoo Hospital Nutritionist

32 Miss Supalak Hampitak Suwannakooha Hospital Nutritionist

33 Mrs. Chalermkwan Pakkaew Nayoong Udon Thani Hospital Nutritionist

34 Mrs. Chalongkwan Mungngoen Nam Som Udon Thani Hospital Nutritionist

35 Miss Orakanya Manorach Baan Phoe Udon Thani Hospital Nutritionist

36 Miss Thipakorn Saengjan Koodjab Udon Thani Hospital Nutritionist

37 Miss Pattaraporn Choosorn Nonsaard Udon Thani Hospital Nutritionist

38 Miss Suppalak Oonchai Kai Prachak Udonthani Hospital Nutritionist

39 Mrs. Sathitporn Thongsa Chaiwan Udonthani Hospital Nutritionist

40 Mrs. Ornanong Paipong Baandoong Udonthani Hospital Nutritionist

41 Miss Putthaporn Prapraporn Udon Thani Hospital Nutritionist

42 Miss Suwanna Thaodee Udon Thani Hospital Nutritionist

43 Miss Somrudee Kulkhote Udon Thani Hospital Nutritionist

44 Miss Petcharee Panich Udon Thani Hospital Nutritionist

45 Miss Anusorn Sanidchon Udon Thani Hospital Nutritionist

46 Miss Oranuch Sripapong Udon Thani Hospital Nutritionist

47 Mrs. Duangduen Chancharoenkij Wichianburi Petchaboon Hospital Nutritionist

48 Mrs. Naowarat Sooksaeng Chittawej Nakorn Rachasrima Hospital Nutritionist

49 Miss Oranich Suwannathong Chittawej Nakorn Rachasrima Hospital Nutritionist

50 Miss Charuwan Laosing Somdej Prayupparachabumrung Nutritionist

51 Miss Sookrat Poomdornsarn Chiang Carn Hospital Nutritionist

52 Miss Laor Chailitr Loei Hospital Nutritionist

53 Miss Sukhumalia Chalermrat Loei Hospital Nutritionist

Participants were divided into six (6) groups and used four (4) recipes from the cookbook during a Tasting Contest and cooking competition. The four (4) recipes used in the North-Eastern workshop are provided below. 1.Korat Stir-Fried Noodles (made from Blackeye Beans, Green Split Peas and Red Kidney Beans) 2. U.S. Bean Chili Dip (Navy Beans, Red Kidney Beans and Yellow Split Peas) 3. U.S. Black Bean Soup 4. U.S. Red Kidney Beans and Rice Pilaf (Red Kidney Beans, Green Split Peas and Yellow Split Peas)

Welcome Remarks by member of TDA Participants during hands-on cooking

U.S. Red Kidney Beans and Rice Pilaf And U.S. Bean Chili THAILAND, ACTIVITY 3: March 5, 2016 – Preparing Healthy Dishes with U.S. Pulses (Central Bangkok) The seminar was held at the UFM Baking and Cooking School in Bangkok. Participants came from Bangkok and nearby cities. A total of 42 participants (Exhibit 9) from Bangkok and nearby cities attended this technical seminar, including hospital dietitians, professors from the Food and Nutrition Departments of local universities, food technicians from schools, and chefs from hotels. The schedule was patterned after the Chiang Mai program.

Some pictures taken at the 2nd technical seminar in Udon Thani Province are provided below.

Group photo before end of program

Exhibit 9: Attendance List (Bangkok on March 5th)

No. Name - Surname Organization Position

1 Miss Pornthip Poommalee Chulalongkorn Hospital Nutritionist

2 Miss Napapatch Katchanuch Bang Plama Hospital Nutritionist

3 Miss Nisanath Plermchai CPF Trading Co., Ltd. Nutritionist

4 Miss Pakamon Udomputhakul Praramkao Hospital Dietitian

5 Mrs. Sineenath Suriyakarn Pranungkao Nonthaburi Hospital Nutritionist

6 Miss Chatrawee Burintr Rachavithee Hospital Nutritionist

7 Miss Orawan Upapan Rachavithee Hospital Nutritionist

8 Miss Tuangporn Yodchomyarn Wachirapayabarn Hospital Nutritionist

9 Miss Uraiwan Supawong National Cancer Institution of Thailand Nutritionist

10 Miss Chisanucha Lampachawa Phaythai Hospital Dietitian

11 Miss Aree Peerathanakul Queen Sirikit National Institute of Child Health Nutritionist

12 Miss Kulthida Rakkleed Queen Sirikit National Institute of Child Health Nutritionist

13 Miss Chitlada Chakpetchyothin Prasat Neurological Institute Nutritionist

14 Miss Kannikar Tangmuncharoen Chulalongkorn Hospital Nutritionist

15 Mrs. Pranee Chiewthanyakij Uthai Thani Hospital Nutritionist

16 Miss Sakow Meewan Prasat Neurological Institute Nutritionist

17 Miss Sophit Ketpe Pranakorn Sriayutthaya Hospital Nutritionist

18 Mrs. Siriporn Jirapalangsanti Magarak Hospital Nutritionist

19 Miss Benjapan Burawat Thammasat University Hospital Nutritionist

20 Mrs. Thipparat Jirayuth Thammasat University Hospital Nutritionist

21 Miss Rungaroon Suaesaming Cholaprathan Hospital Nutritionist

22 Mrs. La-Ong Sirichaipattana Pathumthani Hospital Nutritionist

23 Mrs. Vipada Sae Kow Nonthavej Hospital Dietitian

24 Mrs. Mookda Sookakul Nonthavej Hospital Dietitian

25 Mrs. Srisaman Insuvarn Saraburi Center Hospital Nutritionist

26 Professor Sirimon Chaiketh Srinakharinwirot University Professor

27 Professor Wanida Cheunta Srinakharinwirot University Professor

28 Mrs. Thipwimon Thongrak Rachavithee Hospital Nutritionist

29 Mr. Thanit Seniwong Na Ayutthaya Hong Arhan Rachatrinnamai Hotel Chef

30 Miss Araya Seriwisuthhiphong Wichaiyuth Hospital Dietitian

31 Miss Wannakij Choorat Wichaiyuth Hospital Dietitian

32 Miss Suphannee Suwannalak Saraburi Center Hospital Nutritionist

33 Miss Benyaporn Tantitaranikorn Sritanya Hospital Nutritionist

34 Miss Chintana Mooltha Cholaprathan Hospital Nutritionist

35 Mrs. Wacharee Poodpetchkaew Samutkakorn Hospital Nutritionist

36 Miss Nucharee Deekhan Rose Marie Academy Food Technician

37 Miss Somjai Lamor Rose Marie Academy Food Technician

38 Miss Savitri Liutil Rose Marie Academy Food Technician

39 Miss Panita Cheivichitra Makarak Hospital Nutritionist

40 Mrs. Suphak Klinkhal Klang Hospital Nutritionist

41 Miss Chukamol Ketphan Klang Hospital Nutritionist

42 Miss Sirinapa Oondeemadan Yupparaj Hospital Nutritionist

Participants were divided into six (6) groups and used four (4) recipes from the cookbook during a Tasting Contest and cooking competition. The four (4) recipes we used in the Central region are provided below. 1.Thai Rice Noodles and U.S. Bean Sauce (Garbanzo Beans and Yellow Split Peas) 2. U.S. Black Bean Chili Dip (Black Beans and Garbanzo Beans) 3. Sweet U.S. Bean Quartet (Pinto Beans, Dark Red Kidney Beans and Green Split Peas) 4. U.S. Chickpea Salad (Garbanzo Beans) Some pictures taken at the 3rd technical seminar in Bangkok (March 5, 2016) are provided below.

Ms. Surisa Techawiratchon presented “ Introduction to U.S. Dry Bean and USA Dry Pea

and Lentil Councils”

Participants during hands-on cooking

Thai Rice Noodles and U.S. Bean Sauce and U.S. Chickpea Salad (Thai Style)

Certificate Ceremony

THAILAND, ACTIVITY 4: March 19, 2016 – Preparing Healthy Dishes with U.S. Pulses (Phuket Province)

On March 18th - 19th, 2016, Ms. Surisa and the TDA Committee traveled to Phuket Province in the South of Thailand to conduct the technical seminar. The technical seminar in this region was held on Saturday, March 19th at Phuket Vocational College. The purpose and program agenda were similar to all the previous technical seminars in the Northern, the Northeastern and the Central regions. It consisted of lectures on the U.S. Dry Bean Council and USA Dry Pea and Lentil Council and their activities, the health benefits of U.S. pulses, preparation and handling of U.S. pulses, and information needed to correctly use U.S. pulses in the local recipes included in the cookbook as well as other local recipes. There were 49 participants from several provinces in the Southern region that attended. All were hospital dietitians, chefs from the Phuket Thai Chef's Association, professors from the Food and Nutrition Departments of universities and veterinarians.

Exhibit 10: Attendance List (Phuket Province)

No. Name – Surname Organization Position

1 Miss Pakjira Benyapanya Songkla Nakarin Hospital Nutritionist

2 Mrs. Prakin Kanchanamanee Songkla Nakarin Hospital Nutritionist

3 Mrs. Thaniya Ungrattanakorn Stul Hospital Nutritionist

4 Miss Pimchai Periruek Stul Hospital Nutritionist

5 Mrs. Nittaya Kijchob Yeengo Chalermprakiet Eighty Pansa Hospital Nutritionist

6 Mrs. Aree Chanroong Trang Hospital Nutritionist 7 Miss Wannadee Nuansuwan Trang Hospital Nutritionist 8 Miss Veenus Waiwatthana Suratthani Hospital Nutritionist 9 Miss Daranee Kurasri Suratthani Hospital Nutritionist 10 Mrs. Wilasinee Siriwat Pathong Hospital Nutritionist

11 Miss Thanyarat Prathumsuwan Wachira Phuket Hospital Nutritionist

12 Miss Angsana Suwannaratthapoom Wachira Phuket Hospital Nutritionist

13 Miss Juthathip Suntikul Mission Phuket Hospital Nutritionist 14 Miss Orapan Sae Oui Mission Phuket Hospital Nutritionist 15 Mr. Tassanai Watkee Ta-Kua Toong Hospital Nutritionist 16 Miss Daengnoi Tangpun Phuket Vocational College Professor 17 Miss Sayumporn Sae-Tae Phuket Vocational College Professor 18 Mr. Arun Lawang Phuket Vocational College Student

19 Miss Nathtida Kongrak Phuket Vocational College Student

20 Miss Suparb Jongthong Phuket Provincial Public Health Office

Plan and Policy Analyst

21 Miss Tippawan Iebiuan Ta-Kua Pa Hospital Nutritionist 22 Mrs. Preeya Intajak Ta-Kua Pa Hospital Nutritionist 23 Mrs. Sopit Saengthong Krabi Hospital Nutritionist 24 Miss Thida Tewarak Wachira Phuket Hospital Nutritionist 25 Miss Jiraporn Pornjaruspisut Wachira Phuket Hospital Nutritionist 26 Mr. Songwut Montirakanok Phuket Thai Chef's Association Executive Chef 27 Mr. Wan Treekul Phuket Thai Chef's Association Executive Chef 28 Mr. Jakkrapan Thammayuthi Phuket Thai Chef's Association Executive Chef

29 Mrs. Poonsub Hararak Phuket Provincial Public Health Office

Phuket Provincial Public Health Officer

30 Miss Rungthip Suwanchana Baan Laem Chan Hospital Housekeeper

31 Mrs. Jehpateema Binibroheng Patthani Hospital

Patthani Provincial Public Health Officer

32 Mr. Sulaiman Binibroheng Patthani Hospital Senior Veterinarian 33 Mrs. Kamolrat Saengkaew Maharaj Nakorn Srithammaratch Nutritionist 34 Mrs. Pojjana Patanasook Maharaj Nakorn Srithammaratch Nutritionist 35 Mr. Pawat Pruksarat Phuket Vocational College Professor 36 Miss Jongthip Athimutthisun Phuket Vocational College Professor

37 Mrs. Wilaiwan Petchnoi Choomporn Khet Udomsak Hospital Nutritionist

38 Mr. Wandee Thanakulvisit Lang Suan Hospital Nutritionist 39 Miss Natthaporn Anisong Phuket Rajabhat University Professor 40 Miss Jeerapatra Ploykao Phuket Rajabhat University Nutritionist 41 Mr. Pachaphon Chanaprach Phuket Thai Chef's Association Executive Chef 42 Mr. Patwat Khruachan Phuket Thai Chef's Association Executive Chef 43 Mr. Aunton Klingbouthong Phuket Thai Chef's Association Executive Chef 44 Miss Saowaros Lamai Phuket Vocational College Professor 45 Mrs. Jehpinauh Ratanadilok Tai Mhuang Chaipat Hospital Nutritionist 46 Miss Natthakarn Kongkaew Phuket Vocational College Professor 47 Miss Natthanee Petchchuay Phuket Vocational Teacher 48 Miss Jureepan Pulsri Satree Phuket School Nutritionist

49 Mrs. Somsri Siwakunakorn Phuket Provincial Public Health Office

Phuket Provincial Public Health Officer

In the afternoon, a hands-on session was conducted, enabling the participants in the seminar to prepare local recipes using U.S. pulses. We also had a Tasting Contest and named a winner. Participants were divided into six (6) groups and used four (4) recipes from the cookbook during a Tasting Contest and cooking competition. Four (4) recipes used in the Southern region are provided below.

1. Smile Smile (made from Garbanzo Beans) 2. Southern Thai Charm (made from Garbanzo Beans) 3. Delicious Spicy Pork and U.S. Beans (Red Kidney Beans, Navy Beans, Garbanzo Beans

and Yellow Split Peas) 4. Golden Friendship (Red Kidney Beans and Blackeye Beans)

Some pictures taken at the 4th technical seminar in Phuket (March 19, 2016) are provided below

Dr. Chanida speaks on the health benefits of pulses

Hands-on Cooking with U.S. Pulses

U.S. dry pulses and canned from JR F&B Representative

Pictures of winning recipes from Group 6 “Golden Friendship (made from Red Kidney Beans and Blackeye Beans), from Group 3 “Delicious Spicy Pork and U.S. Bean”, from Group 1 ”Smile Smile and Southern Thai Charm (made from Garbanzo Beans)

THAILAND, Activity 5:

March 26, 2016 – Preparing Healthy Dishes with U.S. Pulses (Central Bangkok)

Due to the large number of interested participants in Bangkok, we decided to conduct a second workshop at UFM Baking and Cooking School. There were 43 participants (Exhibit 11) from Bangkok and other provinces in the Central region that attended this technical seminar.

Exhibit 11: Attendance List (Bangkok on March 26, 2016)

No. Name – Surname Organization Position

1 Miss Uraiwan Supawong National Cancer Institution of Thailand Nutritionist

2 Miss Warisa Sirivechayan Chulalongkorn Hospital Nutritionist

3 Miss Chanyapach Prompanthakorn Ramathibodi Hospital Nutritionist

4 Miss Suwannee Sripinyo Nonthaburi Hospital Dietitian 5 Mrs. Thanwalai Poomadan Nonthaburi Hospital Nutritionist 6 Miss Areerat Thapsingh F Cliff A (Thailand) Co., Ltd. Nutritionist 7 Miss Wachiraporn Khamlek Golden Jubilee Medical Center” Nutritionist 8 Mr. Athiphong Praval Rachavithi Hospital Nutritionist 9 Miss Jutharak Wongsonthi Rachavithi Hospital Nutritionist 10 Miss Suparat Jongjitra Thammasart Hospital Nutritionist 11 Miss Aleewan Sripradoo Thammasart Hospital Nutritionist

12 Miss Walaipan Poopanied Saint Louis Hospital Deputy Chief of Nutrition Department

13 Miss Rungarun Suasaming Panangklao Hospital Nutritionist 14 Miss Wannarada Kijpitak Panangklao Hospital Nutritionist

15 Mrs. Orm Kittiporn Queen Savang Vadhana Memorial Hospital Nutritionist

16 Mrs. Somjai Kwanlert Chonburi Cancer Hospital Nutritionist 17 Mr. Pawin Sinhaseni Chonburi Cancer Hospital Nutritionist 18 Mrs. Kanchanaporn Kewurai Ekkachon Hospital Nutritionist 19 Mr. Choompol Boonngam Chef 20 Miss Orathai Kitthisittho Chef

21 Mr. Saharat Khanthong Chef 22 Mr. Akkaradej Jaiyen Chef 23 Mr. Kansaran Chawengsun F Cliff A (Thailand) Co., Ltd. Nutritionist

24 Miss Pakamas Kruthong Choa Phya Abhai Bhu Bejhr Hospital Nutritionist

25 Assistant Professor Chuchitra Rinthawong

Rajamangala University of Technology Krungthep Professor

26 Professor Nawaporn Thinsaingam

Rajamangala University of Technology Krungthep Professor

27 Miss Ornsa Songna Ladprow Hospital Chief of Nutrition Department

28 Miss Sunisa Pramuan Queen Savang Vadhana Memorial Hospital Nutritionist

29 Miss Rachanee Chunak F Cliff A (Thailand) Co., Ltd. Nutritionist

30 Miss Thiraporn Wongkongkham Bhumiphol Adulyadej Hospital Dietitian

31 Miss Orachorn Saksit Somdej Praputthalerdlah Nutritionist 32 Mr. Surasak Srilakorn Rachathan Hospital Nutritionist 33 Miss Vasana Phuket Ramathibodi Hospital Nutritionist

34 Miss Nunthawan Varothai Sirindhorn National Medical Rehabilitation Centre (SNMRC) Senior Nutritionist

35 Mrs. Papavee Jaritngam Sirindhorn National Medical Rehabilitation Centre (SNMRC) Nutritionist

36 Miss Orawara Dechsakulkrai Theptharin Hospital Dietitian 37 Miss Bussakorn Ratana Theptharin Hospital Nutritionist 38 Miss Areerat Khamhongsa Pramongkutkloa Hospital Nutritionist 39 Mr. Tawinphan Paekiew Uthaithani Hospital

40 Miss Sirinapa Oondeemadun Uthaithani Hospital Nutritionist

41 Miss Rattana Kulakul JR F&B Co., Ltd. Nutritionist 42 Miss Nisaraya Mala JR F&B Co., Ltd. Nutritionist 43 Miss Sudjira Saengkaew Vichaiyuth Hospital Nutritionist

In the afternoon, a hands-on session was conducted, enabling the participants in the seminar to prepare local recipes using U.S. pulses. We also had a Tasting Contest and named a winner. Participants were divided into six (6) groups and used four (4) recipes from the cookbook during a Tasting Contest and cooking competition. Four (4) recipes we used in the Central workshop are provided below.

1. Five U.S. Bean Salad (Black Beans, Red Kidney Bean, Green Split Peas, Blackeye Beans and Navy Beans)

2. Pineapple Canape (Garbanzo Beans) 3. Steamed Spicy U.S. Bean Cake (Red Kidney Beans, Green Split Peas and Navy Beans) 4. Daikon and U.S. Bean Cake (Navy Bean, Red Kidney Beans and Green Split Peas)

Some pictures taken at the last technical seminar are provided below.

Group Photo

Hands-on Cooking with U.S. Pulses

Open Discussion and Sharing of Experiences on the Benefits of Cooking with U.S. Pulses and Strategies for Introducing Pulses into Thai Diets.

Daikon and U.S. Bean Cake, Five U.S. Bean Salad, and Steamed Spicy U.S. Bean Cake

Workshop Evaluations - Thailand Participants in all 5 Thailand workshops completed evaluation forms at the end of each program. The results are summarized in Exhibit 12:

Exhibit 12: Program Evaluation Data Median/Average of Evaluation Result from 5 Technical Seminars

From Chiang Mai, Udon Thani, Bangkok (March 5), Phuket, Bangkok (March 26)

Program and Course Modules Evaluation Result

I. Morning Presentations Excellent Good Fair Poor 1) Please rate the quality of each presentation’s content below: 38.6% 57.6% 3.8% - - Introduction to USDBC and USADPLC and its Regional Activities

- Nutritional Attributes of Pulses 73.4% 26% 0.6 % -

- Preparation and Handling of U.S. Pulses 44.6% 51.2% 4.2% -

II. Demonstration and Hands-on at Phuket Vocational College Excellent Good Fair Poor

1) Cooking Demonstration with U.S. Pulses 39.4% 57 % 3.6 % -

2) Hands-on cooking with U.S. Pulses 49% 46.4% 4.6% -

III. Result Obtained from the Course Excellent Good Fair Poor

1) Sufficient information to support your use of U.S. pulses or develop additional recipes using U.S. pulses 49.8% 48.2% 2% -

2) Networking and new contacts that you have developed in this group 47.2% 51% 1.8% -

3) Overall satisfaction with this course 54.8% 45.2% - -

4) Possibility that you will include U.S. pulses in your menus in the future 43.3% 50.7% 6% -

The average of evaluation results from the 5 technical seminars indicate that, overall, the participants were impressed and satisfied with the program, especially the presentation “Nutritional Attributes of Pulses”, presented by Dr. Chanida Parchotikarn, as 73.4% of participants rated this presentation as “Excellent” and 26% as “Good”. “The Preparation and Handling of U.S. Pulses”, presented by Ms. Surisa Techawiratchon, was rated by 44.6% of participants as “Excellent” and 51.2% as “Good”. Participants rated the Cooking Demonstration with U.S. Pulses as “Excellent” at 39.4%, “Good” at 57%, and “Fair” at 3.6%. The Hands-on Cooking with U.S. Pulses was rated as “Excellent” by 49%, “Good” by 46.4% and “Fair” by 4.6%.

The Overall Satisfaction with these courses showed that 54.8% of the participants rated these programs as “Excellent” and 45.2% as “Good”. The possibility that they will include U.S. pulses in their menus in the future was rated as “Excellent” by 43.3%, “Good” by 50.7% and “Fair” by 6%. Other comments by participants are found below. ● Please suggest if you think there are any other modules/subjects, other than in this course, that you would like to learn from us? Chiang Mai Province

- Using U.S. pulses in bakery. - Need to know more in-depth attributes of each kind of U.S. pulse. - Should have the training/cooking demo with U.S. pulses for each disease (the person

that getting sick of each disease).

Udon Thani Province - Should have the Nutritional Evaluation Form for use in the hospitals. - Need more instruction “How to cook with U.S. pulses for each area/ province” for more

benefit. - It would be great if we can conduct a similar program yearly and develop more local

recipes with U.S. pulses. - Therapeutic Nutrition by using U.S. pulses.

Bangkok (March 5)

- Should have more products from U.S. pulses. - Need to know more the nutrition from U.S. pulses. - I received great benefit from this program. - It would be great if we can conduct a similar program twice a year. - Should conduct a similar program in schools.

Phuket Province

- The seminar’s time is too short. I will gain more knowledge if the time is longer. - Need to know the benefit of each kind of pulse (What is difference?). - Should conduct a similar seminar yearly in this region.

Bangkok (March 26)

- I am especially satisfied in presentations “Nutritional Attributes of Pulses” presented by Dr. Chanida Parchotikarn. It is very great for using U.S. pulses with the patients and colleagues.

- Interesting in international recipes from U.S. pulses. Would like to know more information.

● Are you or your company interested in taking part in and of our future activities? If so, what would be especially valuable for you? Chiang Mai Province

- To propose research about the products that are made from U.S. pulses. - Yes, we would like to know more benefits of using pulses that we learned from this

seminar. - More healthy recipes with U.S. pulses.

Udon Thani Province

- We would like to see more about the cooking demonstrations with U.S. pulses. Need to know more details.

- Yes, more local recipes with U.S. pulses.

Bangkok (March 5) - Yes, all activities related to the nutrition. - Sure, new recipe development with U.S. pulses. - Interesting in new recipe development with U.S. pulses for patients.

Phuket Province

- Yes, should develop recipes with U.S. pulse for the people that have Hypertension, Diabetes mellitus and Dyslipidemia.

- Yes, we are interested in the future program because we can develop and use with the patients.

- Trend of popular food around the world.

Bangkok (March 26) - Yes, Interesting in various recipes from U.S. pulses. - Interesting in recipe development for R&D.

IV. Accomplishments/Successes The ultimate objective of this project was to increase exports of U.S. dry beans, garbanzo beans/chickpeas, peas, and lentils to the Philippines and Thailand. This was to occur directly, by greater purchases of U.S. pulses by health professionals, as well as indirectly, though increased consumer awareness and receptivity to U.S. pulse-based products. The performance measures associated with this project were:

• To increase purchases of U.S. pulses by health care facilities in the Philippines and Thailand by 1.5 to 2.5 MT annually by the end of 2017;

• To contribute to greater exports of U.S. pulses to the Philippines and Thailand by 2,500

MT annually by 2018, due to increased sales of existing and new U.S. pulse-based products;

• To build relationships with at least 125 additional leading health professionals in both

markets and strengthen our relationships with the TDA and NDAP;

• At least six leading hospitals and institutions in Manila, Cebu, Iliolo City and Davao, will utilize the technical assistance services provided by Chef Jill and begin using U.S. pulses by 2016;

• At least 10 major hospitals in Thailand will include U.S. pulses in their menus by the end

of 2016. Based on a survey in Thailand and follow up discussions with seminar participants in both countries, the main success of this project was that it helped to increase the awareness of health professionals in Thailand and the Philippines of U.S. pulses and their health benefits. This is

critical to U.S. efforts to build the market for these products in both countries. More than 293 health professionals in both countries took part in the technical workshops and had an opportunity to prepare healthy dishes with U.S. pulses. For the vast majority, especially in Thailand, this was their first exposure to U.S. pulses. In the Philippines, at least 21 RNDs are now recommending U.S. pulses to their clients. In Thailand, one of the participants in the program talked about pulses and their benefits on a leading television program for women. (See Appendix F for Success Story) These activities, along with other U.S. market development efforts, are helping to build and maintain the market for U.S. pulses in the Philippines and Thailand. In 2016, U.S. pulse exports to Thailand totaled 752 MT, an increase of 47% over 2015 and the highest level since 2012. In the Philippines, U.S. exports of pulses fell dramatically in 2016, from 17,360 MT to 12,392 MT, due largely to lower shipments of U.S. dry peas in 2016 for fried pea snacks. However, exports of other U.S. pulses, including dry beans, lentils, and chickpeas, rose from 1,880 MT in 2015 to 2,793 MT in 2016. New importers/ buyers of U.S. pulses also entered the market in 2015 and 2016. In Thailand, a new importer of dry retail/food service pack pulses began importing a range of U.S. pulses. In the Philippines, the largest canner of U.S. pulses began experimenting with a wider variety of U.S. pulses, with plans to introduce new canned U.S. pulses by the end of 2016. V. Difficulties Encountered Despite these successes of the project, it appears that the direct sales impact on hospital purchases by this program will be less than anticipated as:

• Many of the RNDs that were involved in this project are in a position to make recommendations to hospitals on what should be purchased nutritionally, but are not involved in the purchasing decisions themselves or are working with a fixed budget, limiting their ability to experiment with alternative products.

• The price of U.S. pulses is expensive, especially in Thailand where the import duty on dry

beans is 30% and government hospitals are very price sensitive.

• The long soaking requirement for dry pulses involves more work for hospital chefs and multiple shifts of kitchen staff, inhibiting purchases.

• U.S. pulses are not as readily available, especially outside of Bangkok and Manila, as

other commonly used ingredients, such as mung beans.

• There is still a low level of knowledge of U.S. pulses by nutritionists, dieticians, and hospital cooks.

In the Philippines, however, things are changing. In May 2016, a Bill in the Senate, entitled “Nutrition and Dietetics Law of 2015” was passed and this was approved by the President on May 25, 2016. The Bill regulates the practice of nutrition and dietetics in the Philippines. The Bill states that there should be RNDs in all government and private hospitals. RNDs will also be assigned as food service managers in hospitals and in food services in healthcare institutions. Said Bill gives the RNDs more role to influence the hospitals with regards to purchasing healthy ingredients.

Although a large number of health professionals were exposed to U.S. pulses in the Philippines in conjunction with this project, logistical problems and weather inhibited participation. We were told that professional kitchens can only accommodate maximum of 20-25 people and that renting one out would mean doing the activity only on a Saturday schedule. A lot of the invitees were not willing to give up their weekend to attend a seminar. In addition, the tropical storm in the Philippines resulted in fewer actual participants than were initially confirmed. The original idea of this program was for the USDBC/USADPLC ASEAN Representative to work with the Nutritionist-Dietician Association of the Philippines (NDAP) Secretariat Office in Manila, similar to the work with the NDAP-Cebu Chapter back in 2013 in Cebu City. Implementation of the activity in Davao was relatively smooth, as compared to Manila, because NDAP Secretariat’s Office in Manila was less receptive to this project than that in Davao. Thus, a decision was made to work directly with leading RNDs in Manila, rather than through the Association. Several problems surfaced during implementation in Thailand. Participants from every part of Thailand had little knowledge about pulses, so the hands-on workshop session was a bit of a challenge. The wholesaler/distributor of U.S. pulses in some of the regions outside Bangkok also did not show up for the seminars, which added to the perception that pulses are difficult to obtain in the market. For the seminars conducted in Chiang Mai and Phuket, TDA did not prepare the ingredients on an individual or per group serving. Instead, participants were asked to get the ingredients from the ingredient table and most of them helped themselves to specific ingredients, leaving others with nothing to use. For the remaining three areas, we made sure that TDA allocated enough ingredients for each group. Overall, there was additionally a misunderstanding with FAS on the completion date for the program. The completion date proposed in the original proposal was December 31, 2015, but the agreement that was received from FAS specified December 31, 2016. Thus, some delays were experienced in implementing the program while this issue was being sorted out and the remaining funds from 2015 were rolled over into 2016, to allow completion of the program. VI. Recommendations for Future Programs The Philippines

• The program was key in reaching out to a group (nutritionist-dieticians) that can help with future campaigns. These RNDs may not have a direct influence on the purchasing side at present, but will have more authority in the future.

• There is a continuous need to come up with local recipes or easy-to-make recipes using U.S. pulses and these recipes should be disseminated to consumers for broader awareness. Health Professionals can also use and/or recommend these recipes to their patients.

• A wider range of canned U.S. pulses in the future will help efforts to promote pulses and

increase usage, as consumers are already familiar with and trust the brand of the new canned pulses which will soon be introduced. At present, the biggest U.S. pulse canner in the Philippines only offers chickpeas, green peas and salted black beans. Other dry beans, including red kidney beans, as well as lentils will now be available.

• Market development activities that directly and indirectly support U.S. exports of pulses and importers who bring in these products need to be continued to build and maintain the markets, especially as the demand for fried pea snacks declines due to their long presence throughout Southeast Asia.

Thailand

• The positive reviews after the seminar (see Appendix E) showed that participants appreciated the seminar and their experience in handling U.S. pulses. Continuous seminars for health professionals on U.S. pulses are needed, especially in areas with no knowledge about pulses.

• Importers/distributors of U.S. pulses need to be a strong part of all future technical

seminars to improve perceptions about the availability of supplies.

• Consumers need more exposure to U.S. pulses and more local recipes. Market development activities for consumers on the benefits of and how to use pulses as well as increased availability of local recipes using U.S. pulses in the next three years will help in developing the demand from consumers.

• Video recipes will help promote the use of U.S. pulses as they do not discriminate against

those who have zero knowledge. Potential buyers will have an opportunity to practice at their own pace.

• A focus should be placed on promoting red kidney beans and chickpeas. Based on follow-

up interviews, most of the participants who used/bought pulses after the seminar, bought these two kinds of pulses as compared to other types. Recipes should be developed that focus on these two ingredients so as not to lose momentum.

VII. Cooperating Organizations The USDBC/USADPLC ASEAN Representative, AgriSource Company Limited in Thailand and the Philippines was responsible for planning, implementation, and administration of this project. They received implementation and planning advice and support from the Offices of Agricultural Affairs, Bangkok and Manila. Strong support was also provided by the:

• Registered Nutritionists-Dieticians in the Philippines, who helped organize the 3 technical

workshops and recipe development activity;

• Chef Jill Sandique (Lead Trainer, USDA Council of Chefs, Manila), who helped plan and conduct the workshop in Davao City on July 18, 2015, in Manila on July 9 and October 1, 2016;

• Center for Asian Culinary Studies’ Kitchen in Davao City, Magsaysay Center for the

Hospitality and Culinary Arts (MIHCA) in Makati City, and Tytana College in Manila, where the technical workshops and recipe development were held;

• Local importers and suppliers of U.S. pulses in the Philippines, including RAM Foods Inc. and Ideal Macaroni & Spaghetti Factory Inc., who provided samples and discounts on U.S. pulses for the technical workshops.

• Thai Dietetic Association (TDA) and Dr. Chanida Parchotikarn, President, who played a

major role in organizing 5 technical seminars, recruiting participants for the programs, and speaking on behalf of pulses;

• Chiangmai Vocational College in Chiang Mai Province, Udonthani Vocational College in

Udon Thani Province, UFM Baking and Cooking School in Bangkok, and Phuket Vocational College in Phuket Province, where the workshops were held;

• Local distributor of U.S. pulses, JR F& B Co., Ltd., in Thailand, who provided samples for the technical workshops in Thailand.

VII. Final Expenditures The requested budget for this project was $94,630.00. The final expenditures totaled US$73,345.99, leaving a balance of US$21,284.01. Workshop venue, speaker and other costs were below what was initially budgeted as was the travel and per diem of the speakers and participants from outside Bangkok and Manila. However, the Philippines recipe book development and printing costs exceeded expectations. Foreign Third Party Contributions totaled US$147,379, consisting primarily of the time of workshop participants to attend the technical workshops. These totaled 293 participants @ $516/day for 1 day of time More budget details are found in the table below.

Budget Description

(In Proposal)

Cost Category

Request Participants Cost Share

Foreign 3rd Party

Share

Actual Cost Year

Balance by

Category

Seminar costs, including venue, equipment, miscellaneous, materials, and signage: Philippines, $6,500; Thailand, $2,200 x 3 + $3,500 = $10,100.

Technical Assistance

16,600.00

0

11,828.30

4,771.70

Air travel for seminar speakers to Manila: 2 persons x 1 trip x $250 and 1 person x $600 x 1 trip = $1,100; Air travel to Manila from regional Filipino cities; 10 persons x $250 = $2,500; Airfares for Thailand seminars: 3 person x 3 trips x $300 = $2,700.

Travel

6,300.00

0

3,091.62

3,208.38

Per diem for seminar speakers in Manila: 2 people x 2 days x $237 = $948; 1 person x 4 days x $237 = $948; Per diem for participants outside Manila; $237 x 10 persons x 3 days = $7,110; Per diem for Thailand speakers; 3 persons x 4 days x 3 trips x $150 = $5400.

Travel

14,406.00

0

3,654.62

10,751.38

Philippines speaker and recipe development fees; 30 days x $503 = $15,090; Thailand speaker and TDA organization fees: 36 days x $503 = $18,108.

Contractor

Fees

33,198.00

0

28,777.34

4,420.66

Recipe book development and printing.

Technical Assistance

3,000.00

0

4,868.11

- 1,868.11

USDBC and USDPLC oversight and coordination; 20 days @ $503/day = $10,060. Third Party Contributions: Philippines: 2 days x 10 participants x $503 and 1 day x 25 participants x $503 for seminar = $22,635; and 6 participants x 3 days x $503 for recipe development = $9,054; Thailand, 130 participants x 1 day x $503 = $65,390.

Compensation and

Allowances

0

10,060.00

147,379.00

0

USDBC/USDPLC Regional Representative fees for management, organization and administration, 42 days @ $503/day = $21,126.

Contractor Fees /

Representation

21,126.00

0

0

21,126.00

0

Total Amount $94,630.00

$10,060.00

$147,379.00

$73,345.99

$21,284.01