Bakeries and hotel chefs are a major target for frozen and dried blueberry market development in Taiwan. Traditionally, chefs will use fillings which are great for pies -- but limiting in other uses where whole fruit is needed. Education and technology transfer is the key.
Our Mandy Chen (Blueberry Mandy as they call her now in Taipei) worked with Katherine Lee of the USDA-FAS Agricultural Trade Office to present a seminar on highbush blueberries for 100 invited food industry professionals. Chef Jia-Ming Yang, a Taiwan celebrity chef and friend of blueberries presented an array of bakery products designed to demonstrate optimal use and innovation with frozen and dried blueberries.
- Economical ways of using frozen blueberries in product development
- Integration of dried blueberries into sticky and firm doughs
- Optimal use of real blueberries in mufins
Here are some shots from the successful event.