Korean Bloggers Share Attributes of U.S. Pork with Thousands of Readers
Korean Bloggers Share Attributes of U.S. Pork with Thousands of Readers
Since bloggers are an exceptionally powerful and influential consumer medium in South Korea, USMEF recently hosted ten of the country’s “power bloggers” for a multifaceted seminar on U.S. pork.
The first day of the event focused on U.S. pork production, highlighting advances in pork safety, animal welfare and environmental protection. The bloggers were then assigned to go shopping for U.S pork cuts that they would feature in a summer vacation pork dish, prepared from their own recipes. This was followed by a session focused on the healthy attributes of U.S. pork, particularly as an essential source of protein for children.
The bloggers were then treated to a full-scale U.S. pork cooking class featuring Chef Wook-Sung Kim, owner and chef of the Eatery restaurant. Participants had the opportunity to prepare three delicious pork dishes: pesto pork belly, pork CT butt and clam stew, and pork CT butt scaloppini.
A Korean blog recaps the U.S. pork cooking class, featuring Chef Wook-Sung Kim
The seminar concluded with a wrap-up luncheon at the Best Western New Seoul Hotel, where a U.S. pork promotion is currently underway. U.S. pork CT butt steak was served as the main dish, with Executive Chef Cho Choo Hyeong of Room 201 – the hotel’s Italian-style restaurant —presenting his featured pork recipes.
“All participants were power bloggers who regularly have anywhere from 2,000 to10,000 visitors per day, and this seminar really helped them recognize the quality and superiority of U.S. pork,” said Jihae Yang, USMEF Korea director. “This event provided them with a very positive experience with U.S. pork, and one that they are able to disseminate to a very large number of Korean consumers.”
Through July, Korea is the fifth-largest value market for U.S. pork in 2009, with imports of nearly $130 million.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
Korean Bloggers Share Attributes of U.S. Pork with Thousands of Readers
Since bloggers are an exceptionally powerful and influential consumer medium in South Korea, USMEF recently hosted ten of the country’s “power bloggers” for a multifaceted seminar on U.S. pork.
The first day of the event focused on U.S. pork production, highlighting advances in pork safety, animal welfare and environmental protection. The bloggers were then assigned to go shopping for U.S pork cuts that they would feature in a summer vacation pork dish, prepared from their own recipes. This was followed by a session focused on the healthy attributes of U.S. pork, particularly as an essential source of protein for children.
The bloggers were then treated to a full-scale U.S. pork cooking class featuring Chef Wook-Sung Kim, owner and chef of the Eatery restaurant. Participants had the opportunity to prepare three delicious pork dishes: pesto pork belly, pork CT butt and clam stew, and pork CT butt scaloppini.
A Korean blog recaps the U.S. pork cooking class, featuring Chef Wook-Sung Kim
The seminar concluded with a wrap-up luncheon at the Best Western New Seoul Hotel, where a U.S. pork promotion is currently underway. U.S. pork CT butt steak was served as the main dish, with Executive Chef Cho Choo Hyeong of Room 201 – the hotel’s Italian-style restaurant —presenting his featured pork recipes.
“All participants were power bloggers who regularly have anywhere from 2,000 to10,000 visitors per day, and this seminar really helped them recognize the quality and superiority of U.S. pork,” said Jihae Yang, USMEF Korea director. “This event provided them with a very positive experience with U.S. pork, and one that they are able to disseminate to a very large number of Korean consumers.”
Through July, Korea is the fifth-largest value market for U.S. pork in 2009, with imports of nearly $130 million.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.