Session 59: Room N-228 | |||
Wednesday PMProduct and technology development of popular traditional Asian and Hispanic condiments and seasonings | |||
| Sponsor: | Religious & Ethnic Foods Division | ||
| Cosponsor(s): | Product Development Division Chinese American Food Society | ||
| Moderator(s): | Y.-W. Huang, Univ. of Georgia S. R. Uhl, Horizons Consulting | ||
| Time: | 2:30 PM | ||
| 2:30 PM | Introductory Remarks | ||
| 2:35 PM | 59-1 | Overview of traditional condiments and seasonings in Northeastern Asia Y.-W. HUANG, C.-Y. Huang | |
| 3:05 PM | 59-2 | Traditional Southeastern Asian condiments and spice blends S. R. UHL | |
| 3:35 PM | 59-3 | Overview of traditional Indian condiments and seasonings S. HIRWAY, C. Carr | |
| 4:05 PM | 59-4 | Seasonings and condiments from Mexico and the Caribbean J. LA MARTA | |
| 4:35 PM | 59-5 | Product and technology development of traditional Central and South American and Caribbean Hispanic condiments and seasonings Y. ALBORNOZ | |
| 5:05 PM | 59-6 | Product and marketing development of condiments in the U.S. for Asian and Hispanic foods J. RASHID | |