South Africa decision on proposed increase in tariff on chicken imports due in August

South Africa’s Department of Trade, Industry and Competition (DTIC) will announce its decision on a proposed increase in tariffs on chicken imports by the end of August, based on a recommendation by the International Trade Administration Commission (ITAC) of South Africa, according to local news reports.

Under review is a 60-percent hike in the tariff on bone-in and boneless chicken imports, which was proposed by the South African Poultry Association (SAPA). Such an increase would likely bring a halt to U.S. chicken exports to South Africa as they would be too costly.

See more in the July 15 edition of MondayLine.

Master classes encourage use of egg products in Singapore market

The first of three Master Classes sponsored by Iowa Soybean Association was conducted at Nanyang Polytechnic in Singapore, with 48 culinary students, trainee chefs, hotel management staff, and commissary cooks participating.

The Master Class was conducted by well-known pastry chef Edwin Leow from the Singapore Marriott Tang Plaza Hotel. The application of U.S. egg products was demonstrated in two recipes, Raspberry Chocolate Choux Puff and Baked Caramelized Banana ‘Dim Sum’ Strudel. The objective of this project is to encourage the use of egg products in the Singapore market by showing their flexibility and use in Western cuisines and in a variety of baking preparations.

See more information in the July 15 edition of MondayLine.

Mexico visit by Indiana delegation helps to strengthen trade ties

A delegation from Indiana visited Hidalgo last week to strengthen trade ties between the two states. The 30 attendees also visited Mexico City where Alma Lilia de Leon, USAPEEC Mexico director, and five of the delegates went to a restaurant that only serves dishes made with U.S. duck from Indiana.

Guests were welcomed by Adriana Segura and Edgardo Kim, owners of “El Auténtico Pato Manila” who explained the concept of the restaurant and how it has evolved over the last five years, and the opening of its new branch this past June. The delegates sampled spring rolls with duck, duck wonton, duck carnitas taco and duck taco baked with vegetables. They also tried the “Mao” broth, duck broth created in a project coordinated by USAPEEC and funded by Indiana Soybean Alliance.

See more in the July 15 edition of MondayLine.