USMEF Confident in Road Ahead for U.S. Pork in Taiwan
Meanwhile - high-quality U.S. pork is becoming more and more popular in Taiwan. The U.S. Meat Export Federation recently held an event with support from the Pork Checkoff to help U.S. pork gain a larger share of the food service sector by capitalizing on demand for branded, premium pork dishes at high-end restaurants and hotels. USMEF-Taiwan Director Davis Wu says the finest hotels and restaurants want to distinguish themselves from their competition by serving distinctive dishes - such as dry-aged pork steaks and branded pork. Wu says raising the awareness of high-quality U.S. pork with this audience is a good step toward building consumer demand. During this event - celebrity chef Chen of ShenYen Teppenyaki entertained reporters by serving samples of different pork cuts with local ingredients. This event was part of a broader campaign with retail promotions and a rolling U.S. pork billboard that goes through Taipei and Ilan County in Taiwan. Wu says many consumers are unaware of the quality of U.S. pork and where it can be purchased. Seeing Chef Chen demonstrate easy-to-cook pork recipes while discussing positive attributes of U.S. pork for high-end foodservice sends a strong message to those chefs searching for unique food ingredients - according to Wu.
Taiwan is 94-percent self-sufficient in pork - but Taiwanese consumers enjoy more red meat than those in Japan and South Korea - and pork is their absolute favorite. Taiwan does have a zero tolerance for growth promotant residues - but USMEF has made inroads to expand the market for U.S. pork beyond the processing sector - providing growing opportunities for U.S. pork niche items - including natural pork and unique processed and branded items.
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