U.S. Beef and Pork in Spotlight at Reception for Ecuadorean Officials, Importers

U.S. beef and pork took center stage at a reception bringing Ecuadorean officials and meat importers together in an effort to highlight the importance of a reliable meat supply for Ecuador’s foodservice and tourism industries. The event, which was organized by USMEF and the U.S. Embassy and held at the residence of the U.S. ambassador in Quito, was funded by the Beef Checkoff Program and the Pork Checkoff.

An Ecuadorean guest samples U.S. beef and pork appetizers at the “Surf and Turf” reception at the U.S. Embassy

Described as a “Surf and Turf” reception, the festivities featured appetizers and main dishes made with U.S. beef and pork paired with Ecuadorean seafood.

More than 100 guests, including importers and foodservice representatives, attended the reception, which included remarks by Todd C. Chapman, U.S. ambassador to Ecuador, and Casey E. Bean, regional agricultural counselor for the U.S. Foreign Agricultural Service (FAS). Taste Ecuador, a catering company operated by well-known South American chef Carlos Gallardo, prepared several dishes, including U.S. beef ribeye, flap meat and outside skirt, as well as U.S. boneless ham, pork tenderloin and pork ribs.

U.S. beef and pork dishes were served at the reception to demonstrate the products’ quality and taste to importers

Students from a regional culinary institute assisted Gallardo during the reception, gaining hands-on experience with the flavor and attributes of U.S. beef and pork.

Todd C. Chapman, U.S. ambassador to Ecuador, addresses importers and Ecuadorean officials

Jessica Julca, USMEF representative in South America, pointed out that there are strong growth opportunities in the Ecuadorean and South American foodservice and retail sectors, but these markets are highly competitive. U.S. beef and pork have done well in Colombia, Chile and Peru, and are beginning to gain momentum in Uruguay and Ecuador.

“Ecuador could expand substantially this year as temporary import duties are being phased out, and as tourism grows, the hospitality sector will grow with it,” said Julca. “That is why it is important to promote U.S. beef and pork in Ecuador and keep importers and government officials aware of the advantages and availability of U.S. products.”

The Surf and Turf reception at the U.S. Embassy was an example of creating such awareness, as USMEF distributed printed U.S. beef and pork recipes, along with meat cut descriptions and preparation instructions.

Social media coverage of the event also created awareness:

• Social media site La Hora was present at the activity and published photos of the event with the title “Sabor Americano” (American Taste).
• The event was also featured on the U.S. Embassy’s Facebook page.
• A catalog of photos from the event can be seen online.