Japan | Retail And Foodservice Team Gets A Taste Of U.S. Pork | A Japanese t...

Japan

Retail And Foodservice Team Gets A Taste Of U.S. Pork

A Japanese team made up of retail and foodservice representatives are spending this week in the United States to make U.S. pork purchases. They are also gaining an in-depth understanding of the U.S. pork industry to better communicate the quality, consistency and wholesomeness of U.S. pork to their consumers.

“The visit provides working examples of how pork is produced, merchandised and sold in the United States,” said USMEF Japan Marketing Specialist Satoshi Kato. “Seeing U.S. pork farms, packers and retailers in action demonstrates how the industry provides quality and safe products.”

The team also visited the National Pork Board and USMEF headquarters office in Denver to gather information about trends in pork retail and foodservice preparation in addition to opportunities and challenges of U.S. pork worldwide.

The team toured a variety of retail outlets, including specialized, organic and leading stores, to see a variety of merchandising ideas used in the United States.

The visit is part of a USMEF goal of making U.S. pork an everyday meal item in Japan. Japan is the largest export market for U.S. pork so far this year by volume and value. Through the first six months of this year, U.S. pork and pork variety meat exports to Japan are up 9 percent in volume to 182,998 metric tons and 14 percent in value to $579.7 million compared to the same time period last year.

Japan

Retail And Foodservice Team Gets A Taste Of U.S. Pork

A Japanese team made up of retail and foodservice representatives are spending this week in the United States to make U.S. pork purchases. They are also gaining an in-depth understanding of the U.S. pork industry to better communicate the quality, consistency and wholesomeness of U.S. pork to their consumers.

“The visit provides working examples of how pork is produced, merchandised and sold in the United States,” said USMEF Japan Marketing Specialist Satoshi Kato. “Seeing U.S. pork farms, packers and retailers in action demonstrates how the industry provides quality and safe products.”

The team also visited the National Pork Board and USMEF headquarters office in Denver to gather information about trends in pork retail and foodservice preparation in addition to opportunities and challenges of U.S. pork worldwide.

The team toured a variety of retail outlets, including specialized, organic and leading stores, to see a variety of merchandising ideas used in the United States.

The visit is part of a USMEF goal of making U.S. pork an everyday meal item in Japan. Japan is the largest export market for U.S. pork so far this year by volume and value. Through the first six months of this year, U.S. pork and pork variety meat exports to Japan are up 9 percent in volume to 182,998 metric tons and 14 percent in value to $579.7 million compared to the same time period last year.