Minnesota Soybean Team Witnesses USMEF Pork Promotion At Work
Minnesota Soybean Team Witnesses USMEF Pork Promotion At Work
A group representing the Minnesota soybean industry was in Japan this week to witness and participate in a USMEF pork seminar attended by 220 key pork buyers representing importers, distributers, packers, retailers, and the hotel and restaurant industry.
Iowa State University’s Dr. James McKean shared the wealth of 20 years experience on how the Pork Quality Assurance (PQA) system has evolved in the United States and what PQA Plus, launched at the World Pork Expo in June 2007, has added. McKean emphasized that PQA is now a certification and audit process and that the United States rigorously complies with Japanese minimum residue regulations. The trade representatives were left in no doubt that the United States has the best quality assurance program in the world.
McKean gave an overview of where grain, hog and pork prices are heading. U.S. pork prices are low and though they will increase, so will our competitors.’
"The turnout for the seminar was very impressive,” said McKean. “It indicated the interest and regard the Japanese industry has for USMEF and U.S. pork."
Takemichi Yamashoji, USMEF-Japan senior marketing director, gave a global overview of pork production, providing details from the major producing countries. His message was that, although grain prices may have an impact on U.S. pork prices in the future, near-term costs will be reasonable and now is a good time to buy U.S. pork. Since the United States is a major grain-producing nation, the U.S. pork industry will be less affected than competitors by rising prices and will remain the most reliable and cost-effective source.
The Minnesota soybean team also attended briefings by the U.S. Embassy and USMEF, and attended the Japan Meat Industry Fair where Dr. McKean and the team were interviewed by reporters from the “Meat Journal” and “Chikusan Nippo” —“Livestock Daily.”
ASEAN
USMEF Continues To Ride The Growing Market Opportunity In Vietnam
To encourage increased purchases of U.S. beef and pork in the rapidly growing market in Vietnam, USMEF-ASEAN conducted a two-day U.S. Meat Culinary Training Program for nine chefs and restaurateurs from Ho Chi Minh City’s 5-star hotels and haute-cuisine restaurants, April 1-2.
USMEF ASEAN Director Sabrina Yin demonstrated how to cook a variety of dishes using U.S. beef and pork at the “Singapore Culinary Training Center” in Ho Chi Minh City.
The head chef of an upscale Japanese restaurant mentioned that purchasing power in Ho Chi Minh City has increased tremendously in the last two years, and there are plenty of diners willing to pay for quality. A restaurateur from a German brewery restaurant added that the current prices on some U.S. non-loin cuts are competitive enough to allow her to feature more U.S. beef on her menu.
USMEF is planning further educational activities for the restaurant sector in Ho Chi Minh City, including a program with the Hanoi Chefs Club in June to spread the message of the quality and versatility of U.S. pork and beef.
Minnesota Soybean Team Witnesses USMEF Pork Promotion At Work
A group representing the Minnesota soybean industry was in Japan this week to witness and participate in a USMEF pork seminar attended by 220 key pork buyers representing importers, distributers, packers, retailers, and the hotel and restaurant industry.
Iowa State University’s Dr. James McKean shared the wealth of 20 years experience on how the Pork Quality Assurance (PQA) system has evolved in the United States and what PQA Plus, launched at the World Pork Expo in June 2007, has added. McKean emphasized that PQA is now a certification and audit process and that the United States rigorously complies with Japanese minimum residue regulations. The trade representatives were left in no doubt that the United States has the best quality assurance program in the world.
McKean gave an overview of where grain, hog and pork prices are heading. U.S. pork prices are low and though they will increase, so will our competitors.’
"The turnout for the seminar was very impressive,” said McKean. “It indicated the interest and regard the Japanese industry has for USMEF and U.S. pork."
Takemichi Yamashoji, USMEF-Japan senior marketing director, gave a global overview of pork production, providing details from the major producing countries. His message was that, although grain prices may have an impact on U.S. pork prices in the future, near-term costs will be reasonable and now is a good time to buy U.S. pork. Since the United States is a major grain-producing nation, the U.S. pork industry will be less affected than competitors by rising prices and will remain the most reliable and cost-effective source.
The Minnesota soybean team also attended briefings by the U.S. Embassy and USMEF, and attended the Japan Meat Industry Fair where Dr. McKean and the team were interviewed by reporters from the “Meat Journal” and “Chikusan Nippo” —“Livestock Daily.”
ASEAN
USMEF Continues To Ride The Growing Market Opportunity In Vietnam
To encourage increased purchases of U.S. beef and pork in the rapidly growing market in Vietnam, USMEF-ASEAN conducted a two-day U.S. Meat Culinary Training Program for nine chefs and restaurateurs from Ho Chi Minh City’s 5-star hotels and haute-cuisine restaurants, April 1-2.
USMEF ASEAN Director Sabrina Yin demonstrated how to cook a variety of dishes using U.S. beef and pork at the “Singapore Culinary Training Center” in Ho Chi Minh City.
The head chef of an upscale Japanese restaurant mentioned that purchasing power in Ho Chi Minh City has increased tremendously in the last two years, and there are plenty of diners willing to pay for quality. A restaurateur from a German brewery restaurant added that the current prices on some U.S. non-loin cuts are competitive enough to allow her to feature more U.S. beef on her menu.
USMEF is planning further educational activities for the restaurant sector in Ho Chi Minh City, including a program with the Hanoi Chefs Club in June to spread the message of the quality and versatility of U.S. pork and beef.