Japan | USMEF Consumer Event Increases U.S. Pork Awareness And Boosts Sales ...

Japan

USMEF Consumer Event Increases U.S. Pork Awareness And Boosts Sales

U.S. pork samples, recipes and information helped boost sales at retail stores in five cities across Japan as USMEF visited stores in June to increase consumer awareness of U.S. pork.

As a result, all participating stores saw an increase in U.S. pork sales with one store reporting an increase of 780 percent on the day the USMEF consumer event took place.

USMEF reached more than 5,200 consumers at retail stores, sharing cooking demonstrations, product samples, recipes and nutrition information to increase their awareness of U.S. pork.

The store visits coincided with USMEF-produced U.S. pork programs talking about the high quality and good flavor of U.S. pork, while preparing dishes that use U.S. pork on Foodies TV, a popular food channel in Japan.

Consumers were able to try the U.S. pork dishes and take home the recipes at the retail stores participating in the USMEF consumer event.

United States

USMEF Helps Share U.S. Pork Muscle Profiling Study Results

A seminar sponsored in part by USMEF and the National Pork Board will help launch the results of a checkoff-funded pork muscle profiling study, evaluating individual muscles of pork leg and shoulder to identify potential cuts that would add value to the carcass.

The seminar will include cutting demonstrations, a presentation of four new pork cuts, culinary demonstrations and updated Web site training. USMEF international staff will be available to provide insight and perspective on international merchandising and marketing options.

The muscle profiling study was conducted by Iowa State University, University of Wisconsin and Michigan State University. The study also included chemical research on sensory qualities like tenderness, flavor and juiciness.

It is suggested each company send one domestic and one export representative to the seminar, to be held from 1:00 p.m. on July 27 to 12:00 p.m. on July 28 at the Iowa State Meat Laboratory in Ames, Iowa.

Registration is $175 per person, which includes dinner on July 27 and breakfast on July 28, but does not include lodging or transportation. The deadline to register is July 10. For more information, see the Invitation and Registration Form.

Japan

USMEF Consumer Event Increases U.S. Pork Awareness And Boosts Sales

U.S. pork samples, recipes and information helped boost sales at retail stores in five cities across Japan as USMEF visited stores in June to increase consumer awareness of U.S. pork.

As a result, all participating stores saw an increase in U.S. pork sales with one store reporting an increase of 780 percent on the day the USMEF consumer event took place.

USMEF reached more than 5,200 consumers at retail stores, sharing cooking demonstrations, product samples, recipes and nutrition information to increase their awareness of U.S. pork.

The store visits coincided with USMEF-produced U.S. pork programs talking about the high quality and good flavor of U.S. pork, while preparing dishes that use U.S. pork on Foodies TV, a popular food channel in Japan.

Consumers were able to try the U.S. pork dishes and take home the recipes at the retail stores participating in the USMEF consumer event.

United States

USMEF Helps Share U.S. Pork Muscle Profiling Study Results

A seminar sponsored in part by USMEF and the National Pork Board will help launch the results of a checkoff-funded pork muscle profiling study, evaluating individual muscles of pork leg and shoulder to identify potential cuts that would add value to the carcass.

The seminar will include cutting demonstrations, a presentation of four new pork cuts, culinary demonstrations and updated Web site training. USMEF international staff will be available to provide insight and perspective on international merchandising and marketing options.

The muscle profiling study was conducted by Iowa State University, University of Wisconsin and Michigan State University. The study also included chemical research on sensory qualities like tenderness, flavor and juiciness.

It is suggested each company send one domestic and one export representative to the seminar, to be held from 1:00 p.m. on July 27 to 12:00 p.m. on July 28 at the Iowa State Meat Laboratory in Ames, Iowa.

Registration is $175 per person, which includes dinner on July 27 and breakfast on July 28, but does not include lodging or transportation. The deadline to register is July 10. For more information, see the Invitation and Registration Form.