ASEAN                                    ...

ASEAN                                                                                          

USMEF Encourages Chefs To Use More U.S. Processed Pork Products

USMEF chef training at the Singapore Culinary Centre has expanded recently to include more U.S. processed pork items such as sausages, bacon and ham. USMEF is carefully fostering increased purchases of value-added items such as these. Pre-cooked U.S. bacon, for instance, is served at almost all the 5-star hotels in Singapore, and importers are turning to it in Indonesia and the Philippines, too. USMEF Regional Chef/Foodservice Consultant Sabrina Yin conducted two chef training seminars introducing U.S. processed sausages and pre-cooked bacon) for Indonesian chefs and Philippine chefs this month.

In July, the Isetan Supermarket conducted a 15-day promotion of air-freighted chilled U.S. pork as well as sausages and ham made from U.S. pork. Sales of these “locally” produced U.S. pork processed meat items demonstrated the potential demand by jumping from the average 300 kgs per month to 1,700 kgs per month.

USMEF Regional Chef/Foodservice Consultant Sabrina Yin introducing U.S. processed pork products at the Singapore Culinary Center

ASEAN                                                                                          

USMEF Encourages Chefs To Use More U.S. Processed Pork Products

USMEF chef training at the Singapore Culinary Centre has expanded recently to include more U.S. processed pork items such as sausages, bacon and ham. USMEF is carefully fostering increased purchases of value-added items such as these. Pre-cooked U.S. bacon, for instance, is served at almost all the 5-star hotels in Singapore, and importers are turning to it in Indonesia and the Philippines, too. USMEF Regional Chef/Foodservice Consultant Sabrina Yin conducted two chef training seminars introducing U.S. processed sausages and pre-cooked bacon) for Indonesian chefs and Philippine chefs this month.

In July, the Isetan Supermarket conducted a 15-day promotion of air-freighted chilled U.S. pork as well as sausages and ham made from U.S. pork. Sales of these “locally” produced U.S. pork processed meat items demonstrated the potential demand by jumping from the average 300 kgs per month to 1,700 kgs per month.

USMEF Regional Chef/Foodservice Consultant Sabrina Yin introducing U.S. processed pork products at the Singapore Culinary Center