Caribbean | Retailers Travel To Florida For U.S. Meat Marketing Ideas | USME...
Caribbean
Retailers Travel To Florida For U.S. Meat Marketing Ideas
USMEF is leading a team of Caribbean retail buyers/merchandisers to the Annual Meat Conference in Orlando Feb 18-20. The team will learn about topics like what shoppers prefer at the meat case, meat merchandising and retail meat industry economics.
USMEF invites all members in the Orlando area to meet the team Feb. 17 for dinner. For more information or to attend, contact USMEF Caribbean consultant Liz Wunderlich, who is traveling with the team, by e-mail at wunderlc@hctc.net.
Following the meat conference, the team will attend beef and pork science classes at University of Florida in Gainesville to better understand meat grading, new cuts and marketing trends. The team also will tour a beef plant to see meat production for restaurants, new foodservice cuts and merchandising techniques for beef and pork products.
Additionally, the team will visit different types of retail stores to gather ideas on marketing U.S. meat products that they can take back and incorporated in their establishments.
This trip is funded by the beef and pork checkoffs in addition to the USDA Market Access Program.
Caribbean
Retailers Travel To Florida For U.S. Meat Marketing Ideas
USMEF is leading a team of Caribbean retail buyers/merchandisers to the Annual Meat Conference in Orlando Feb 18-20. The team will learn about topics like what shoppers prefer at the meat case, meat merchandising and retail meat industry economics.
USMEF invites all members in the Orlando area to meet the team Feb. 17 for dinner. For more information or to attend, contact USMEF Caribbean consultant Liz Wunderlich, who is traveling with the team, by e-mail at wunderlc@hctc.net.
Following the meat conference, the team will attend beef and pork science classes at University of Florida in Gainesville to better understand meat grading, new cuts and marketing trends. The team also will tour a beef plant to see meat production for restaurants, new foodservice cuts and merchandising techniques for beef and pork products.
Additionally, the team will visit different types of retail stores to gather ideas on marketing U.S. meat products that they can take back and incorporated in their establishments.
This trip is funded by the beef and pork checkoffs in addition to the USDA Market Access Program.